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Write down these recipes for starters, main dishes and side dishes, delicious and varied, to enrich your menu. It will gain in flavor and, in addition, you will be able to make it more attractive and appealing.
Cream of broccoli with croutons
Cream of broccoli with croutons. INGREDIENTS (4 people):- 1 large bouquet of cooked broccoli
- Whole milk
- 30 g of butter
- 30 g wheat flour
- Liquid cream or milk cream
- Evaporated milk
- White bread
- Olive oil
- Salt
Put a casserole on the fire with a little oil and add the flour. Be careful because the flour burns right away, so it is convenient to have the fire low. Once ready, add 1 cup and 1/2 of milk, 1 cup of cream or milk cream and 1 can of evaporated milk. Salt to taste and let it cook, while stirring, so that lumps do not form. If it thickens a lot, add a little more milk.
Add the crumbled broccoli. Once the flavors are well integrated, blend the mixture to leave a fine cream.
Cut bread slices in small pieces Fry them in very hot oil until golden brown. This dish can be served with cream and croutons together or separately.
Stuffed eggplants in tomato sauce
Eggplants stuffed in tomato sauce. INGREDIENTS (4 people):- 4 eggplants
- 250 g of minced beef
- 1 onion
- 1 green pepper
- 3 knife of sweet pepper sauce
- 5 dl crushed tomato
- 2 garlic
- 1 level scoop of flour
- Parsley
- 1 tomato
- 3 chillies
- Oil
- Salt
- Pepper
Fry eggplants in a pan with oil, over low heat, for 20-25 minutes. Preheat the oven to 180º C. Put a pan on the fire with 4 tablespoons of oil and sauté the chopped onion for 2 minutes. Add the meat. Leave 3 minutes and add the chopped pepper, the pepper sauce, 2.5 dl of tomato, garlic and parsley. Sauté 3-4 min. Salpimentar and remove. Cut the eggplants into slices or make a cavity in the center; fill them out.
Put a pan on the fire with 3 tablespoons of oil and saute a tablespoon of flour for 1 minute. Add the remaining crushed tomato and 1.5 dl of water. When it breaks to boil, salt and pepper and remove.
Bathe the eggplants with the sauce and put bits of tomato on top. Bake for 25-30 minutes.
Steamed cod fillet with salad
Steamed cod fillet with salad. INGREDIENTS (4 people):
- 400 g of frozen cod fillets
- Parsley
- 1 carrot
- Lettuce
- Radishes
- Cherry tomatoes
- 1 purple onion
- Olive oil
- Salt
- Pepper
Thaw cod fillets at room temperature for about 2 hours. When they are ready, salt and pepper to taste and set aside.
Put a pot on the fire with water and a pinch of salt. When it breaks to boil, add the cod and steam for 6 minutes. If a steaming pot is not available, a strainer can be used and placed on top of the pot, so that the fish does not come into contact with the water and the pot can be covered so that it is steamed.
Wash and cut the lettuce and tomatoes. Peel and cut the onion and radishes into thin rings. Peel and grate the carrot. Put these ingredients in a bowl. Season and season with oil and vinegar. Serve the cod with the salad. Sprinkle with parsley.
Roasted potatoes with vegetables
POTATOES INGREDIENTS (4 people):- 1 kilo of potatoes
- 500 g of green beans
- 1/2 onion
- 200 g pumpkin
- 100 g of corn
- 100 g of peas
- Celery salt
- Parsley
- Oregano
- Thyme
- Basil
- Sherry vinager
- Extra virgin olive oil
Preheat the oven to 190º C. Wash the beans. Remove the tips and strands, and cut the pods into 4-5 cm pieces. Peel and cut the onion in julienne. Chop the pumpkin already peeled into cubes. Peel and fillet the garlic cloves. Arrange the vegetables in a bowl, next to the corn and the peas, and water them with olive oil, celery salt and spices; stir.
Peel the potatoes and then cut them into dice. Wash them well to remove excess starch and place them in a pot with plenty of water and a pinch of salt. Cook for 10 minutes. Drain well and let them cool to room temperature 5 minutes approx.
Place the potatoes in a bowl Bake and spread the vegetables over. Bake another 20 minutes.
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6 RECIPES WITH POTATOES YOU WANT TO DO Grilled salmon with rice and asparagus
Grilled salmon with rice and asparagus. INGREDIENTS (4 people):- 600 g of salmon
- 1 lemon
- 400 g of asparagus
- 400 g of rice
- 8 dl of vegetable stock
- 2 leeks
- 1 dl of white wine
- 4 garlic
- Olive oil
- Salt
- Pepper
Salpimentar the loins of salmon and place them in a baking dish. Peel and chop 2 cloves of garlic. Squeeze a lemon. Spread the garlic on the salmon fillets and sprinkle them with the lemon juice. Put the tray in the oven and cook at 200º C for 20 minutes.
Cook the asparagus 2 minutes. Drain, rinse with cold water and cut them into pieces. In a pan, sauté the leeks and 2 cloves of garlic for 2 minutes. Add the rice and saute a minute. Add the wine and leave another minute. Add the broth and leave 9 more minutes. Season with salt and pepper and add asparagus. Leave 6 minutes and turn off the heat. Cover the bowl and let it sit for 5 minutes.
Pour on a plate white rice with wild asparagus and, on top, put the loins of salmon.
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12 DISHES MADE WITH SALMON Roasted pork tenderloin with oriental sauces
Roasted pork tenderloin with oriental sauces. INGREDIENTS (4 people):- 800 g pork tenderloin
- Ketchup
- White sugar
- Rice vinegar
- Salt
- Cornstarch
- 0.75 dl of soy sauce
- 2 tablespoons brown sugar
- 2 cloves of garlic
- Ground ginger
- Olive oil
Heat in a saucepan a tablespoon and a half of ketchup, 4 of vinegar, 5 of sugar, a teaspoon of salt and 1/2 cup of water. When it breaks to boil, lower the heat and leave 3 minutes. Add a mixture of 1/2 tablespoon of cornstarch and one of water; stir. Let it break to boil. Turn off the heat, let cool and reserve the sweet and sour sauce.
Beat the soy sauce, 0.3 ml of vinegar, brown sugar, 2 teaspoons of ginger, garlic, 1 tablespoon of cornstarch and water. Crush until a thin teriyaki sauce.
Salpimentar the sirloin and place it in a baking dish. Add some olive oil. Bake at 200º C. Turn it over and leave another 20 minutes. Remove from the oven, fillet and serve with the two oriental sauces.
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HOW TO CHOOSE THE PERFECT GUARNITION FOR EACH DISH And for dessert…
Lemon tarts without oven!
Lemon Tartlets Hearst These tartlets are the last cry ... citrus. In addition you will save time with this dessert - without oven - if you serve it in beautiful cups of tea.
See how it is done:
Related content Lemon Tartlets No oven!
