kitchenmagic3.com
| Avocado Tomato Salad ingredients: 2 large fleshy tomatoes or 3 smaller ones, 2 avocados, small red onion, bunch of green parsley, lemon juice, salt, pepper. Method of preparation Cut everything small enough and mix. Bon Appétit |
Zucchini salad
Zucchini salad is very tasty to me, and I know from experience that it is unknown to many people, so here is the recipe. In fact, it’s very simple, you just need at least 5-6 zucchini. Zucchini are cut into thin slices (1-2 mm) and fried in a little oil (approx. 1 tablespoon) until lightly browned. There should be very little oil, so add a few drops occasionally if necessary. When the zucchini is finished frying, add 2-3 cloves of chopped garlic to the remaining oil, stir and add to the zucchini. Salt and add a little balsamic vinegar or, if someone doesn’t like it, white vinegar. I hope you will like it.
Fresh cucumber salad
Cucumbers should be smaller. I bought them from a woman at the market, not the ones from the store. Such cucumbers are not so juicy, and they are quite hard.
They need to be thinly sliced. I cut them into thin slices. Then I also grate the garlic as thinly as I want, a little in fact. I pour that garlic with olive oil and put it in a thick colander for
tea. I mash it with my fingers over the cucumbers and the flavored oil is squeezed out. Then a spoonful of sour cream is added to the cucumbers
so much, and it can be as desired. Everything is mixed. Add salt as desired.
The resulting salad does not upset your stomach, and you still enjoy the fine aroma of garlic!
I am aware that I make food for the people I love. It’s such a salad! Try it too!
Vegetable salad for warm days
All the ingredients are about “as much as you like”, but celery and lots of lemons must be grated into strips.
So, grate everything raw, not cooked… celery, cauliflower or cabbage, white or red carrots. Squeeze 3-4-5 lemons into it (it depends on how much of this above, but it must be sour), add salt, add mayonnaise and cream, and, most importantly: stir! Refreshing!!!!!! Vegetable bomb! (p.s. today I used half a head of cauliflower-cauliflower, half a head of greens, large celery, 5 carrots, 5 squeezed lemons, 3 mayonnaise and two creams. But, it turned out a huge pot. I just gave you at least some “guidelines”.
Sweet cabbage cream salad
Dough: 250 grams of flour, a pinch of salt, 1/2 teaspoon of yeast, about 1 1/2 dl of lukewarm water, 1 tablespoon of olive oil.
Knead a smooth dough, cover with transparent film and leave for half an hour. After that half an hour, mix it, divide it into 4 balls and leave it until it sets stuffing prepare.
Stuffing can be of choice, from vegetables and cheese, meat. Mine is from spinach: 1/2 onion and 1 clove of garlic are briefly sautéed. Add spinach (I used frozen), salt and pepper.
The ball of dough is rolled thinly into a circle. Put the filling on half (not too much) and fold it over to make a crescent. The edges are pressed well so that the stuffing does not leak out. It is baked on a lightly oiled pan for 2-3 minutes on each side. The roast is cut into triangles.
Salad 3
Ingredients: 1 small fennel, black olives (can also be green, but this is better with black), 2 tomatoes, pancetta/bacon (dry, not cooked), garlic, 1 fresh cucumber, leek, mozzarella, lemon, 1 carrot, butter , olive oil, white wine, reduced balsamic vinegar (optional), salt, pepper, thyme.
Method of preparation
Slice cucumber, olives, grate carrot. Cut the leek (very small) into rings (white part and leaves for contrast and overall visual impression). Clean the fennel and cut it into thin strips. Cut the mozzarella, tear it, as it suits you and add it to the rest. Clean and cut the fennel into thin strips (do not exaggerate the amount of fennel, because the taste easily overpowers everything else). Cut the garlic and bacon as small as possible and fry them in butter with very little white wine. Put the fennel on top of that and ‘scare’ it a little. The reason is that it softens a little, releases the aroma, and because in the end it is a warm and cold salad. Balsamico (or balsamic sauce) can be reduced in parallel and, if desired, put on (and next to) the salad, however one likes it. Pour the contents of the pan onto the pre-mixed vegetables and cheese (do not strain, a little juice from all of this is desirable). Stir gently once more with the addition of spices and oil. Lemon juice goes over everything. I hope I didn’t forget to mention anything important.
source pijanitvor.com
