In France, onion soup has long been considered a delicacy. It was this dish that put ...
Assessment
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Ingredients:
600 g small tomatoes of various varieties and colors
olive oil
1 red chili
½ bunch of basil
250 g Halloumi (can be replaced with any brine cheese, preferably Suluguni or Adyghe cheese)
1 large oxheart tomato
1 clove of garlic
Preparation:heat the oven to 190C. Place tomatoes (yellow and orange) and garlic on a baking sheet and bake for 15 minutes or until tender. Squeeze the pulp of the garlic from the rind. Grind the tomatoes and garlic in a blender until a smooth paste, season with olive oil, salt and pepper.
Cut the cherry in half, fold in a bowl and season with olive oil, chili, chopped basil and a pinch of salt. First remove the seeds from the pretz, and then cut into rings. Halloumi (or suluguni) cut into thin slices (2 mm thick) and season with black pepper. Heat a large skillet over medium-high heat.
Lay out the bottom with slices of cheese so that it looks like a cheese napkin. Heat until golden brown and until the cheese begins to melt. Flip to the other side. Put the finished cheese, golden on both sides, on a serving dish. Cut the oxheart tomato into slices and place on the cheese. Pour in the rest of the tomatoes, sprinkle with basil leaves. Serve with tomato and garlic dressing.
whole oven
Ingredients:
Whole salmon 2.5 kg (gutted)
1.5 kg potatoes with skin
sea \u200b\u200bsalt
freshly ground black pepper
6 young fennel roots
olive oil
herbs (1 small bunch of dill, parsley and tarragon each)
2 lemons
Preparation: Preheat oven to full power. Prepare a baking sheet to include the whole salmon. Wash the potatoes and cut into 0.5 cm thick slices. Season with salt and pepper to taste. Add fennel. Drizzle generously with olive oil. Take half a bunch of each herb. Place on a cutting board. Chop everything. Put in a bowl.
Peel the fish. Wash the fish and dry the inside and outside with paper towels. Make vertical slant cuts in the skin on both sides of the salmon: from the back to the tummy - about 2 cm deep. Make 6 cuts on each side.
Grate the fish with salt and pepper, rubbing into the cuts. Do the same with the lemon-herbal mixture. Rub with olive oil. Put the fish on a layer of potatoes and fennel. Put the rest of the herbs in the belly of the salmon. Cut the lemon into slices and put in the tummy. Bake the salmon in the oven with potatoes, fennel and herbs.
Bake the fish in a hot oven for 15 minutes, then turn off the temperature to 180 º C and cook for another 30 minutes. Squeeze the juice of 1 lemon directly over the fish, sprinkle with olive oil and serve.
Vanilla pudding
Ingredients:
4 eggs
250 ml milk
100 g flour
3 tbsp. tablespoons of sugar
100 g butter
2 vanilla pods
2 lemons
Preparation:cut the vanilla pods lengthwise, remove the beans and pour them into a bowl. Grate the zest of two lemons there, add softened butter and sugar. Beat everything well. Add egg yolks and beat again. Pour milk to the total mass, not forgetting to mix everything, squeeze out the juice of two lemons, add flour. Grease a baking dish with oil and put the dough into it. Place the dish in a water bath in the oven for 45 minutes. Bake at 280 degrees. Serve the pudding with fresh cream and jam.
Chicken thighs with potatoes and oregano
Ingredients:
5 chicken thighs
6 potatoes
a bunch of oregano
300 g cherry tomatoes
sea \u200b\u200bsalt and black pepper to taste
olive oil to taste
wine vinegar to taste
Preparation:boil potatoes. Cut the chicken thighs lengthwise and stir in a bowl with salt, pepper and olive oil. Fry the chicken thighs in a skillet over high heat for 10 minutes. Grind oregano in a mortar with salt, add 2 tbsp. tablespoons of olive oil, a spoonful of vinegar and pepper. Put the chicken thighs, potatoes and peeled tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.
Tarts with raspberries and mascarpone
Ingredients:
Butter for lubrication
500 g sweet shortcrust pastry
rice or dry beans
150 ml natural yoghurt
200 g mascarpone
2 tbsp. l. icing sugar
zest of half an orange
250 g raspberries (strawberries or blueberries)
100 g of high quality dark chocolate (70% cocoa)
Preparation:preheat oven to 170 ° C. Lubricate four 10 cm tart molds with butter. Divide the dough into 4 pieces. Roll out each quarter of the dough thinly and spread the dough into molds. Rest the dough in the refrigerator for 20 minutes. Then cover each dough pan with baking paper and place rice or dry beans in it, then bake for 10 minutes.
Remove the tins from the oven, remove the paper and rice / beans and bake for another 5 minutes until golden brown. Remove the molds and let them cool completely.
Whisk the mascarpone, yoghurt, icing sugar and orange zest in a bowl until light and shiny. Refrigerate while molds cool.
Spread the cream into molds and place the raspberries on top. Melt the chocolate in a water bath, then pour the hot chocolate over the raspberry tarts. Serve immediately or after refrigeration.
READ ALSO - New salad recipes from metropolitan restaurants
and arugula
Ingredients:
455 g spaghetti
salt pepper
olive oil
2 cloves of garlic, peeled and finely chopped
1-2 dried chili, crushed (or chili seasoning)
400 g raw peeled shrimp
1 small glass of white wine
2 tsp tomato paste
juice and zest of one lemon
2 handfuls of arugula, chopped
Preparation:cook the spaghetti in salted boiling water according to package directions. Meanwhile, sprinkle the skillet well with olive oil and toss the garlic and chili on top of it. Once the garlic starts to change color, add the shrimp and sauté for a few minutes. Then add wine and tomato paste and simmer for a couple of minutes. When the pasta is done, drain off most of the water, leaving a little. Stir the spaghetti with the sauce, squeeze the lemon juice, add half the arugula. If you want to make the sauce more watery, add the remaining water from the pasta. Check for salt and pepper. Serve with the leftover arugula leaves, sprinkled with lemon zest over the spaghetti.
Sausages baked in dough
Ingredients:
Sunflower oil
8 large sausages
4 sprigs of rosemary
2 large red onions, peeled and minced
2 garlic cloves, peeled and finely chopped
2 slices of butter
6 tbsp balsamic vinegar
1 cube of vegetable stock
For the test:
285 ml milk
115 g flour
eggs
salt
Preparation:mix everything for the dough and set aside. Pour 1 cm of sunflower oil into a baking dish and place on a medium oven dish, heated to 240-250 degrees. Place a baking sheet under the baking dish, as oil may spill slightly as you cook. When the oil is hot, put the sausages in a mold. Make sure they are only browned until golden brown. Then take out the mold and pour the dough over the sausages. Add the rosemary and return to the oven. Do not open it for at least 20 minutes. Take out the dish when it is golden and crispy.
To make the onion gravy, simply sauté the onions and garlic in butter over medium heat for 5 minutes. Add balsamic vinegar, bring to a boil and simmer until the vinegar is half evaporated. Next, add a cube of vegetable stock and some water. Boil. The gravy is ready.
Sausages are served with mashed potatoes, fresh vegetables, or baked beans.
Cod baked in cream with avocado, shrimp and cheese
Ingredients:
Extra virgin olive oil
2 pieces of cod fillet, 225 g each
a handful of fresh basil, coarsely chopped
1 avocado, peel, pitted, cut in half, then into thin half moons
150 g peeled shrimp (raw or boiled)
140 ml heavy cream
150 g cheddar cheese
Preparation:preheat the oven to 220 ° C. Grease a baking dish with a little olive oil, salt the cod, pepper on both sides, place in the dish. Season the fish with basil leaves, top with avocado and shrimp. Drizzle with cream, sprinkle with grated cheddar. Bake on the top shelf of the oven for 15-20 minutes. The cheese should brown, the cream should boil.
New Best Salad
Ingredients:
Regular shallots - 6 pcs.
wine vinegar - 5 tbsp. l.
fresh tarragon leaves - 4 handfuls
red seedless grapes -1 branch
white grapes - ½ branches
olive oil - 6 tbsp. l.
salt, pepper to taste
goat cheese - 200 g
Preparation: Put thinly sliced \u200b\u200bshallots in a salad bowl, add vinegar and mix. If the onion is finely chopped, it will take 10-15 minutes. The onions will marinate and remain crispy. Add tarragon leaves, halved grapes and olive oil. Mix. Add the diced cheese. Drizzle with the remaining oil. You don't need to add a lot of salt, the cheese itself is salty.
The zest of this recipe lies in the combination of several flavors: bitter (shallots), sweet (grapes), salty (goat cheese). Such piquancy promises to get an unusual taste.
Blueberry pie
Ingredients:
some butter to grease the mold
4 large eggs, room temperature
250-270 g sugar
180 g butter, melted
110 ml olive oil
150 ml milk
1 vanilla pod or 1 teaspoon vanilla essence
400 g wheat flour
1.5 teaspoons baking powder
a pinch of salt
zest of 2 lemons
zest of 2 oranges
600 g fresh blueberries
Preparation:preheat oven to 175 degrees. Grease a 25 cm baking dish with butter and line the bottom with parchment. Whisk eggs with sugar, then add butter, olive oil, milk and vanilla. Stir. Sift flour, salt and baking powder, and combine eggs and butter in a bowl. Add the zest of lemons and oranges, stir with a wooden spoon. Set aside for ten minutes to allow the flour to absorb moisture.
Knead a quarter of the berries into the dough, place in a mold and flatten with a spatula. Place the pan in the center of the preheated oven and bake for 15 minutes, then remove the pan, gently press in the remaining berries on top and put the pie in the oven for another 30-40 minutes until it is baked and lightly browned. Place the cake in a dish on a wire rack and let cool. After 10 minutes, the blueberry pie can be removed.
Fantastic fish lasagna
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Ingredients:
125 g butter
1 onion, finely chopped
2 medium carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 small head of fennel, finely chopped
bay leaf on a branch
small bunch of parsley, chop the leaves, save the stems
slice of bacon
12 whole fresh shrimp, heads removed and stored
100 ml white wine
850 ml milk
80 g flour
sea \u200b\u200bsalt and freshly ground black pepper
1/2 nutmeg, grate
250g lasagna sheets
600 g cod, salmon or sea bass fillet, skinned and cut into pieces
300 g cherry tomatoes, cut in half
70 g grated parmesan
a bunch of arugula
For sprinkling:
50 g bread crumbs
parsley
zest of 1 lemon
Preparation:in a large, deep saucepan, melt a quarter of the butter. Add onions, carrots, celery and fennel and simmer over low heat, covered, about 10 minutes. Gather the laurel twig and parsley stalks in a bunch, wrap with a slice of bacon and tie with string. Put this bunch in a saucepan along with the shrimp heads and cook for about 15 minutes: the vegetables should be softened, but not brown, and the shrimp heads should turn pink. Pour in the wine and cook for a few minutes to evaporate. Add milk, slowly bring to a boil. As soon as the milk boils, remove from heat, cover and let it brew.
In another deep saucepan, heat the remaining butter. When it starts to foam, add flour and mix thoroughly to get a smooth consistency. Use tongs to remove the shrimp heads and herb from the milk and squeeze out all the liquid. Add a ladle of milk and vegetables to the hot butter paste and stir. Add another ladle, stir and continue adding until all the milk mixture is used up, making a thick white sauce. Bring to a boil, stirring constantly, and simmer for a few seconds for the flour to cook. Remove from heat, season with salt, pepper and nutmeg. If the antennae remain from the shrimp heads, catch them.
Read the instructions on the packaging of the lasagna sheets; you may need to boil them first. Pour a quarter of the sauce into a large pan. Place a third of the fish fillets and shrimp, a third of the tomatoes, sprinkle with a third of chopped parsley and a quarter of Parmesan. Cover with lasagne sheets. Layer two more layers alternating between filling and pasta. Top with leftover sauce and sprinkle with remaining cheese and bread crumbs, ground with parsley and lemon zest.
- Difficulty Medium
- Type Breakfast
- Time 20 minutes
- Persons 4
PHOTO jamieoliver.com
Ingredients
- 1 ripe avocado
- 3 limes
- ½ bunch fresh coriander (15g)
- 3 tablespoons fat-free natural yogurt
- Olive oil
- 1 small onion
- 1 carrot
- 1/2 head of white or green cabbage
- 1 fresh red chili
- 8 large eggs
- 60 g Cheddar cheese
Preparation
1. Remove the skin and pit from the avocado and place the pulp in a blender.
2. Juice 2 limes, add coriander leaves, yogurt and olive oil and beat until smooth.
3. Peel the onions and carrots. Grate, then finely chop the cabbage and chili.
4. Mix the mixture with the avocado mixture. Whisk again, if necessary.
5. Beat eggs in a separate bowl with a little water, a pinch of sea salt and black pepper.
6. Heat a nonstick skillet over medium heat. Pour in the oils and pour in a quarter of the egg mixture and a quarter of the grated cheese. Let the cheese melt. Fry on one side only for about two minutes.
- Complexity Simple
- Soup type
- Time 45 minutes
- Persons 6
Ingredients
- 600 g of mushroom mix
- 1 onion
- 2 stalks of celery
- 3 cloves of garlic
- Several sprigs of fresh parsley
- Several sprigs of fresh thyme
- Olive oil
- 1.5 l chicken or vegetable broth
- 75 ml cream
- 6 pieces of ciabatta
Preparation
1. Peel the mushrooms and chop finely.
2. Peel and finely chop onion, celery and garlic, parsley, prepare thyme leaves.
3. Place a large saucepan over medium heat and heat the butter in it. Add onion, celery, garlic, parsley, thyme leaves and mushrooms, setting aside 4 tablespoons of the latter. Cook until tender.
4. Bring to a simmer over medium heat, reduce heat to low and simmer for 15 minutes.
5. Season to taste with sea salt and black pepper, then blend the soup in a blender until smooth.
6. Pour in cream, bring to a boil and turn off heat.
7. Make ciabatta toast in a skillet with olive oil and leftover mushrooms. Serve the soup with toast and parsley.
- Complexity Simple
- Type Main dish
- Time 15 minutes
- Persons 4
Ingredients
- 800 g potatoes
- 3 onions
- Olive oil
- 1 organic chicken stock cube
- ½ bunch fresh sage
- 100 ml cream
- 30 g Parmesan cheese
- 4 chicken breasts, 120 g each
- Several sprigs of fresh rosemary
- 2 slices of bacon
- 200 g young leeks
- 200 g spinach
- 200 g frozen peas
Preparation
1. Preheat oven on grill mode and boil water.
2. Using a food processor, cut the potatoes into thin slices, top with boiling water and cook, covered, for 8-10 minutes.
3. Peel the onion and cut in the same way as potatoes. Take a baking dish, put it on the fire and heat the olive oil in it. Fry the onion in it along with sea salt, black pepper and bouillon cube until golden brown. Add sage, and in case the onions start to burn, a little water.
4. Place chicken on a piece of baking paper, rub with salt, pepper and sprinkle with rosemary. Use a rolling pin to beat off the breasts.
5. Fry the chicken in a skillet with 1 tablespoon of olive oil for 3-4 minutes on each side until golden brown and cooked.
6. Drain potatoes, add onions, stir and place in a baking dish. Cover with cream, sprinkle with grated cheese and place in the oven.
7. Slice the leeks lengthwise, rinse and chop finely. Simmer with 1 spoonful of olive oil, stirring constantly.
8. Chop the bacon and add to the chicken, lightly fry.
9. Add spinach and peas to the leeks and simmer until the peas are tender.
10. Place the chicken on a vegetable “pillow”. Serve with potatoes.
- Complexity Very easy
- Type Cookies
- Time 25 minutes
- Persons 20
Ingredients
- 100 g slightly softened butter
- 125 g icing sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 200 g flour with baking powder
- 1 pinch of fine sea salt
- 100 g chocolate
Preparation
1. Preheat oven to 170 ° C. Place parchment paper on a baking sheet.
2. Whisk butter and sugar in a large bowl until white foam. Add egg and vanilla and stir well. Add sifted flour and salt, knead the dough and add finely chopped chocolate.
3. Using a tablespoon, shape the dough into small balls. Place on a flat surface, cover and refrigerate for 15 minutes.
4. Lightly press down on the balls, place in a preheated oven for 10-12 minutes. Bake until golden brown. Let the liver cool completely, then serve with a glass of cold milk.
Pomegranate ginger lemonade
- Complexity Very simple
- Type Ingredients
- ½ pomegranate
- 2 cm ginger root
- 1 lime
- 1 liter of water
Preparation
1. Cut the pomegranate in half, use a spoon to carefully remove the seeds from it and add to the jug.
2. Finely grate the ginger root, then chop the lime and add to the pomegranate.
3. Cover with water, add ice and stir.
Assessment
Ingredients:
600 g small tomatoes of various varieties and colors
olive oil
1 red chili
½ bunch of basil
250 g Halloumi (can be replaced with any brine cheese, preferably Suluguni or Adyghe cheese)
1 large oxheart tomato
1 clove of garlic
Preparation:heat the oven to 190C. Place tomatoes (yellow and orange) and garlic on a baking sheet and bake for 15 minutes or until tender. Squeeze the pulp of the garlic from the rind. Grind the tomatoes and garlic in a blender until a smooth paste, season with olive oil, salt and pepper.
Cut the cherry in half, fold in a bowl and season with olive oil, chili, chopped basil and a pinch of salt. First remove the seeds from the pretz, and then cut into rings. Halloumi (or suluguni) cut into thin slices (2 mm thick) and season with black pepper. Heat a large skillet over medium-high heat.
Lay out the bottom with slices of cheese so that it looks like a cheese napkin. Heat until golden brown and until the cheese begins to melt. Flip to the other side. Put the finished cheese, golden on both sides, on a serving dish. Cut the oxheart tomato into slices and place on the cheese. Pour in the rest of the tomatoes, sprinkle with basil leaves. Serve with tomato and garlic dressing.
whole oven
Ingredients:
Whole salmon 2.5 kg (gutted)
1.5 kg potatoes with skin
sea \u200b\u200bsalt
freshly ground black pepper
6 young fennel roots
olive oil
herbs (1 small bunch of dill, parsley and tarragon each)
2 lemons
Preparation: Preheat oven to full power. Prepare a baking sheet to include the whole salmon. Wash the potatoes and cut into 0.5 cm thick slices. Season with salt and pepper to taste. Add fennel. Drizzle generously with olive oil. Take half a bunch of each herb. Place on a cutting board. Chop everything. Put in a bowl.
Peel the fish. Wash the fish and dry the inside and outside with paper towels. Make vertical slant cuts in the skin on both sides of the salmon: from the back to the tummy - about 2 cm deep. Make 6 cuts on each side.
Grate the fish with salt and pepper, rubbing into the cuts. Do the same with the lemon-herbal mixture. Rub with olive oil. Put the fish on a layer of potatoes and fennel. Put the rest of the herbs in the belly of the salmon. Cut the lemon into slices and put in the tummy. Bake the salmon in the oven with potatoes, fennel and herbs.
Bake the fish in a hot oven for 15 minutes, then turn off the temperature to 180 º C and cook for another 30 minutes. Squeeze the juice of 1 lemon directly over the fish, sprinkle with olive oil and serve.
Vanilla pudding
Ingredients:
4 eggs
250 ml milk
100 g flour
3 tbsp. tablespoons of sugar
100 g butter
2 vanilla pods
2 lemons
Preparation:cut the vanilla pods lengthwise, remove the beans and pour them into a bowl. Grate the zest of two lemons there, add softened butter and sugar. Beat everything well. Add egg yolks and beat again. Pour milk to the total mass, not forgetting to mix everything, squeeze out the juice of two lemons, add flour. Grease a baking dish with oil and put the dough into it. Place the dish in a water bath in the oven for 45 minutes. Bake at 280 degrees. Serve the pudding with fresh cream and jam.
Chicken thighs with potatoes and oregano
Ingredients:
5 chicken thighs
6 potatoes
a bunch of oregano
300 g cherry tomatoes
sea \u200b\u200bsalt and black pepper to taste
olive oil to taste
wine vinegar to taste
Preparation:boil potatoes. Cut the chicken thighs lengthwise and stir in a bowl with salt, pepper and olive oil. Fry the chicken thighs in a skillet over high heat for 10 minutes. Grind oregano in a mortar with salt, add 2 tbsp. tablespoons of olive oil, a spoonful of vinegar and pepper. Put the chicken thighs, potatoes and peeled tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.
Tarts with raspberries and mascarpone
Ingredients:
Butter for lubrication
500 g sweet shortcrust pastry
rice or dry beans
150 ml natural yoghurt
200 g mascarpone
2 tbsp. l. icing sugar
zest of half an orange
250 g raspberries (strawberries or blueberries)
100 g of high quality dark chocolate (70% cocoa)
Preparation:preheat oven to 170 ° C. Lubricate four 10 cm tart molds with butter. Divide the dough into 4 pieces. Roll out each quarter of the dough thinly and spread the dough into molds. Rest the dough in the refrigerator for 20 minutes. Then cover each dough pan with baking paper and place rice or dry beans in it, then bake for 10 minutes.
Remove the tins from the oven, remove the paper and rice / beans and bake for another 5 minutes until golden brown. Remove the molds and let them cool completely.
Whisk the mascarpone, yoghurt, icing sugar and orange zest in a bowl until light and shiny. Refrigerate while molds cool.
Spread the cream into molds and place the raspberries on top. Melt the chocolate in a water bath, then pour the hot chocolate over the raspberry tarts. Serve immediately or after refrigeration.
READ ALSO - New salad recipes from metropolitan restaurants
and arugula
Ingredients:
455 g spaghetti
salt pepper
olive oil
2 cloves of garlic, peeled and finely chopped
1-2 dried chili, crushed (or chili seasoning)
400 g raw peeled shrimp
1 small glass of white wine
2 tsp tomato paste
juice and zest of one lemon
2 handfuls of arugula, chopped
Preparation:cook the spaghetti in salted boiling water according to package directions. Meanwhile, sprinkle the skillet well with olive oil and toss the garlic and chili on top of it. Once the garlic starts to change color, add the shrimp and sauté for a few minutes. Then add wine and tomato paste and simmer for a couple of minutes. When the pasta is done, drain off most of the water, leaving a little. Stir the spaghetti with the sauce, squeeze the lemon juice, add half the arugula. If you want to make the sauce more watery, add the remaining water from the pasta. Check for salt and pepper. Serve with the leftover arugula leaves, sprinkled with lemon zest over the spaghetti.
Sausages baked in dough
Ingredients:
Sunflower oil
8 large sausages
4 sprigs of rosemary
2 large red onions, peeled and minced
2 garlic cloves, peeled and finely chopped
2 slices of butter
6 tbsp balsamic vinegar
1 cube of vegetable stock
For the test:
285 ml milk
115 g flour
eggs
salt
Preparation:mix everything for the dough and set aside. Pour 1 cm of sunflower oil into a baking dish and place on a medium oven dish, heated to 240-250 degrees. Place a baking sheet under the baking dish, as oil may spill slightly as you cook. When the oil is hot, put the sausages in a mold. Make sure they are only browned until golden brown. Then take out the mold and pour the dough over the sausages. Add the rosemary and return to the oven. Do not open it for at least 20 minutes. Take out the dish when it is golden and crispy.
To make the onion gravy, simply sauté the onions and garlic in butter over medium heat for 5 minutes. Add balsamic vinegar, bring to a boil and simmer until the vinegar is half evaporated. Next, add a cube of vegetable stock and some water. Boil. The gravy is ready.
Sausages are served with mashed potatoes, fresh vegetables, or baked beans.
Cod baked in cream with avocado, shrimp and cheese
Ingredients:
Extra virgin olive oil
2 pieces of cod fillet, 225 g each
a handful of fresh basil, coarsely chopped
1 avocado, peel, pitted, cut in half, then into thin half moons
150 g peeled shrimp (raw or boiled)
140 ml heavy cream
150 g cheddar cheese
Preparation:preheat the oven to 220 ° C. Grease a baking dish with a little olive oil, salt the cod, pepper on both sides, place in the dish. Season the fish with basil leaves, top with avocado and shrimp. Drizzle with cream, sprinkle with grated cheddar. Bake on the top shelf of the oven for 15-20 minutes. The cheese should brown, the cream should boil.
New Best Salad
Ingredients:
Regular shallots - 6 pcs.
wine vinegar - 5 tbsp. l.
fresh tarragon leaves - 4 handfuls
red seedless grapes -1 branch
white grapes - ½ branches
olive oil - 6 tbsp. l.
salt, pepper to taste
goat cheese - 200 g
Preparation: Put thinly sliced \u200b\u200bshallots in a salad bowl, add vinegar and mix. If the onion is finely chopped, it will take 10-15 minutes. The onions will marinate and remain crispy. Add tarragon leaves, halved grapes and olive oil. Mix. Add the diced cheese. Drizzle with the remaining oil. You don't need to add a lot of salt, the cheese itself is salty.
The zest of this recipe lies in the combination of several flavors: bitter (shallots), sweet (grapes), salty (goat cheese). Such piquancy promises to get an unusual taste.
Blueberry pie
Ingredients:
some butter to grease the mold
4 large eggs, room temperature
250-270 g sugar
180 g butter, melted
110 ml olive oil
150 ml milk
1 vanilla pod or 1 teaspoon vanilla essence
400 g wheat flour
1.5 teaspoons baking powder
a pinch of salt
zest of 2 lemons
zest of 2 oranges
600 g fresh blueberries
Preparation:preheat oven to 175 degrees. Grease a 25 cm baking dish with butter and line the bottom with parchment. Whisk eggs with sugar, then add butter, olive oil, milk and vanilla. Stir. Sift flour, salt and baking powder, and combine eggs and butter in a bowl. Add the zest of lemons and oranges, stir with a wooden spoon. Set aside for ten minutes to allow the flour to absorb moisture.
Knead a quarter of the berries into the dough, place in a mold and flatten with a spatula. Place the pan in the center of the preheated oven and bake for 15 minutes, then remove the pan, gently press in the remaining berries on top and put the pie in the oven for another 30-40 minutes until it is baked and lightly browned. Place the cake in a dish on a wire rack and let cool. After 10 minutes, the blueberry pie can be removed.
Fantastic fish lasagna
Ingredients:
125 g butter
1 onion, finely chopped
2 medium carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 small head of fennel, finely chopped
bay leaf on a branch
small bunch of parsley, chop the leaves, save the stems
slice of bacon
12 whole fresh shrimp, heads removed and stored
100 ml white wine
850 ml milk
80 g flour
sea \u200b\u200bsalt and freshly ground black pepper
1/2 nutmeg, grate
250g lasagna sheets
600 g cod, salmon or sea bass fillet, skinned and cut into pieces
300 g cherry tomatoes, cut in half
70 g grated parmesan
a bunch of arugula
For sprinkling:
50 g bread crumbs
parsley
zest of 1 lemon
Preparation:in a large, deep saucepan, melt a quarter of the butter. Add onions, carrots, celery and fennel and simmer over low heat, covered, about 10 minutes. Gather the laurel twig and parsley stalks in a bunch, wrap with a slice of bacon and tie with string. Put this bunch in a saucepan along with the shrimp heads and cook for about 15 minutes: the vegetables should be softened, but not brown, and the shrimp heads should turn pink. Pour in the wine and cook for a few minutes to evaporate. Add milk, slowly bring to a boil. As soon as the milk boils, remove from heat, cover and let it brew.
In another deep saucepan, heat the remaining butter. When it starts to foam, add flour and mix thoroughly to get a smooth consistency. Use tongs to remove the shrimp heads and herb from the milk and squeeze out all the liquid. Add a ladle of milk and vegetables to the hot butter paste and stir. Add another ladle, stir and continue adding until all the milk mixture is used up, making a thick white sauce. Bring to a boil, stirring constantly, and simmer for a few seconds for the flour to cook. Remove from heat, season with salt, pepper and nutmeg. If the antennae remain from the shrimp heads, catch them.
Read the instructions on the packaging of the lasagna sheets; you may need to boil them first. Pour a quarter of the sauce into a large pan. Place a third of the fish fillets and shrimp, a third of the tomatoes, sprinkle with a third of chopped parsley and a quarter of Parmesan. Cover with lasagne sheets. Layer two more layers alternating between filling and pasta. Top with leftover sauce and sprinkle with remaining cheese and bread crumbs, ground with parsley and lemon zest.
Recently, the famous British chef, restaurateur, TV presenter and adherent of healthy eating Jamie Oliver released a new book Everyday Superfood, which he worked on for several years. The book, published in the UK at the end of August, is the result of Oliver's gastronomic travels around the world: he communicated with culinary gurus, nutritionists and centenarians around the world and talked about the secrets of longevity and superfoods that make people healthy. Also included in the book are Oliver's signature recipes with limited calories: breakfasts - up to 400 kcal, lunches and dinners - up to 600.
For breakfast, you can eat smoothie pancakes with berries, bananas, yogurt and nuts. For lunch, try fish tacos with kiwi, lime and chili sauce. For dinner, fry the steak and peppers, garnished with tabbouleh salad with herbs and rice. Trust me, you will feel healthy! You can choose dishes from a book and cook them, for example, from Monday to Friday, or you can use the recipes every day - you decide.
Jamie Oliver commented on the release of the book.
Left: the cover of Oliver's new book. Right: Jamie in the cooking show studio.
10 interesting facts about Jamie Oliver:
1. Jamie Oliver first appeared on TV at the age of 22 - in the BBC documentary Christmas at the River Cafe. 2 years later, in 1999, he launched his own show - "The Naked Chef", which gave rise to his career and international fame.
2. In 1999, Jamie was invited to Downing Street to cook dinner for Tony Blair: the result exceeded all expectations of the British Prime Minister.
3. Awarded the Order of the British Empire for his contribution to the promotion of healthy eating.
4. The TV projects "The Naked Cook", "Lunches in 30 Minutes", "Cooking in 15 Minutes" and many others are broadcast in more than 100 countries of the world, and Oliver's books have been translated into more than 30 languages, including Russian. 10 books have been published in Russia.
Jamie Oliver is the author of dozens of popular cooking books. Photo: samples in the window of his Moscow restaurant Jamie "s Italian
5. Jamie Oliver is now 40 years old.
6. Jamie travels around London on a motorcycle, plays drums with his school friends in the "Scarlet Division", and when in the south of England, he enjoys visiting the pub "The Cricketers", owned by his parents: once it was here, in the kitchen of this pub, he received his first culinary skills.
7. Oliver is married to the former model Juliet Norton, 22 years have passed since their acquaintance, and 15 years have passed since their wedding. The couple has a son and three daughters.
8. Jamie's TV trick, for which British housewives adore him, is to show the cooking process in great detail.
The interior of Jamie Oliver's Moscow restaurant - Jamie's Italian10.
While waiting for the release of the new book Everyday Superfood in Russia, which is scheduled for 2016-2017 at the CookBux publishing house, you can try Oliver's dishes at his Russian restaurants Jamie's Italian: in St. Petersburg, the restaurant is located on Konyushennaya Square, in Moscow - in the "Fashion Season" shopping gallery on Okhotny Ryad, or prepare breakfast, lunch and dinner according to recipes from the new book, which HELLO.RU is exclusively publishing right now.
Breakfast
Breakfast by Jamie Oliver
Cottage cheese and corn pancakes, smoked bacon and caramelized bananas
Oliver's comment:
The zest of the dish is grained cottage cheese, thanks to which the pancakes are tender and light. Cottage cheese contains less fat than other cheeses or cottage cheese, in addition, cottage cheese is rich in proteins.
Ingredients for 4 servings:
Canned corn - 340 g
Shallot onions - 6 pieces
Fresh chili pepper - 1 pc
Eggs - 2 pcs.
Cottage cheese - 200 g
Whole flour - 150 g
Semi-skim milk 50 ml
Olive oil
Smoked bacon - 4 slices
Small bananas - 4 pcs.
Optional: Tabasco-Jalapeno Sauce
Preparation (30 minutes):
1. Drain the juice from the corn, put the grains in a large bowl. Peel the shallot and finely chop it along with the chili (you can remove the seeds from the pepper if desired). Transfer everything to a bowl of corn, break the eggs there, put the curd and add flour. Mix everything, add milk, mix again until a thick mass is formed. Season with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat. Dip a small piece of cooking paper in olive oil and lightly grease the pan.
3. Put one slice of bacon in a frying pan. When it begins to release smoked fat, coat the bottom of the pan with it.
4. Put the mass in a frying pan with a large spoon, form a couple of pancakes, flatten them a little.
5. Peel 1 banana, cut it crosswise at an angle into 4 pieces. Put the bananas in a pan with the pancakes, fry until they acquire a golden hue.
6. When the pancakes are golden on one side, turn them over and fry on the other.
7. On a plate, place two pancakes, bananas and bacon, lightly drizzle with tabasco. Prepare a few more servings.
Dish Information:
Calories: 400 kcal
Fat: 10.7 g
Saturated Fat: 7 g
Proteins: 18.2 g
Carbohydrates: 59.9 g
Sugar: 23.8 g
Dietary fiber: 6.6 g
Lunch
Lunch from Jamie Oliver
Pasta "Happiness" with sweet tomatoes, eggplants and ricotta
Oliver's comment:
Compared to other cheeses, ricotta contains less saturated fat. Ricotta is rich in calcium - the element that keeps our teeth and bones healthy and strong
Ingredients for 4 servings:
Eggplant - 2 pcs.
Fresh chili peppers - 1-2 pcs.
Pine nuts - 40 g
Garlic - 2 cloves
Fresh basil - 1 bunch
Olive oil
Canned plum tomatoes - 800 g
Wholegrain Fusilli Dry Paste - 300 g
Ricotta cheese - 200 g
Parmesan cheese - 10 g
Preparation (1 hour):
1.Pour water into a large skillet, add salt and bring to a boil. Place a two-tier bamboo steamer on top.
2. Cut the eggplants in half, put them in the baskets of the steamer together with the chili peppers. Cover and cook for 25 minutes, until vegetables are tender. Remove the eggplant from the steamer. Transfer the peppers to a separate bowl and cover with cling film.
3.Slightly fry the pine nuts (leave a little for decoration) in a skillet over medium heat, chop lightly.
4. Peel and chop the garlic. Finely chop the basil stalks. Put in a frying pan along with chopped nuts, add 1 tbsp. olive oil, fry. Mash the tomatoes in your palms, put in a pan, add the juice remaining in the jars. Pour some water into the jars, chat to rinse the juice from the walls, pour into the pan. Add sea salt and black pepper and stir. Bring to a boil, then simmer for 30 minutes, until the volume of the liquid is halved. Add the eggplant cut into small pieces 10 minutes before cooking.
5.At this time, prepare the pasta by dipping it in boiling salted water. Cooking times are indicated on the packaging. Drain the water into a mug. Throw the pasta into a colander.
6. Chop chili finely, add to sauce. Add basil leaves, leaving some for garnish. Salt and pepper the sauce. Put the pasta and ricotta in the sauce, if necessary add a little water left over from the pasta cooking. Mix. Arrange on bowls, sprinkle with pine nuts, basil leaves and grated Parmesan.
Dish Information:
Calories: 472kcal
Fat: 18.9 g
Saturated Fat: 5.3 g
Protein: 20.25 g
Carbohydrates: 60.2 g
Sugar: 12 g
Dietary fiber: 10 g
Dinner:
Dinner by Jamie Oliver Grilled steak and peppers, tabbouleh salad with rice and herbs
