Bright and tasty: Original salads for all
I wanted something calorie and nutritious? Then the salad of young potatoes and fried squids necessarily for you! Tasty, satisfying, just cooking – what else can you dream?!
200 g potatoes
200 g Tomators Cherry
250 g of fresh-frozen squid
200 g arugula or leaf salad
1 C. L. vegetable oil
50 g of red bow
1 clove garlic
4 Article. L. olive oil
½ C. L. White wine vinegar
Sea salt – to taste
A mixture of peppers – to taste
1 laurel sheet
1. Potatoes are well rinsed and not cleaning to boil in a saucepan by adding sea salt and bay leaf. Merge water cool.
2. Defrosting a carcass of squid and clean from films. Cut into slices and make notches with a knife diagonally from two sides. You can simply cut into rings.
3. Cherry cut in half. Salad Solve and dry on paper towels.
4. Make fire. Red onion finely cut, fill wine vinegar and olive oil, add a little salt.
5. On a preheated frying pan pour a small amount of olive oil and fry alternately squid and potatoes to ruddy crust.
6. Put potatoes, lettuce, cherry and roasted squid leaves on the dish, pour refueling and top with several drops of vegetable oil.
Many in the correction of the diet in favor of vegetables and fruits forget about protein food. However, it is the protein that gives us energy. To fill the protein stocks, prepare a chicken liver salad . The liver chicken contains a huge amount of diverse useful substances and trace elements, the assimilation of which, in combination with the leaves of lettuce, will occur even faster and more efficient!
350 g chicken liver
1 C. L. Brown sugar
30 ml of brandy
50 g of butter
2 st. L. Cedar nuts
20 g grain grain
50 g lettuce leaves
60 ml of olive oil
1 C. L. Honey
1 Art. L. Balsamic vinegar
1. Prepare refueling, mixing honey, olive oil and balsamic vinegar to homogeneous consistency.
2. Clean the chicken liver from the residences. Heat the pan and on a small fire. Fry on butter Apples on both sides for 3-4 minutes.
3. Pour apples with sugar sand and when it is caramelizes, add the liver, pour and scold cognac. Remove everything from fire.
4. Mix in a bowl of a salad, apples, liver, cedar nuts and grenade grains, lay out a ready-made salad on a dish and fill with honey, olive oil and balsamic vinegar.
Perhaps there is no combination better than vegetables with cheese or tofu . How much benefit! And adding a few additional ingredients to vegetables, you will be pleasantly surprised by the taste and aroma of the dish!
Two Bulgarian Peppers (Red and Yellow)
1 Red Luc
200 g tofu (or cheese)
100 ml of vegetable oil
2 cloves garlic
150 g of green beans
1 C. L. Stachmala
1 C. L. Fennel seeds
1 C. L. Worcester sauce
1. Bulgarian pepper cut into a long straw and soak in cold water with ice.
2. Eggplants cut into long lumps, sprinkle salt and leave for 2-3 minutes. Then rinse under running water and dry.
3. Tofu cut into large cubes, cut in starch. Excess starch remove with a culinary brush.
4. In a frying pan, fry tofu on vegetable oil for 1-2 minutes. Then remove it and put on the napkins to the glass extra oil.
5. On the same oil fry eggplants. Share them on the lattice for running out of excess fat.
6. To warm eggplants add chopped garlic and fennel seeds, fill them with part of wine vinegar and thin-sliced red onions.
7. Add to fascian fascus (young peas), fry 1 minute.
eight. Cut with slices of tomatoes.
nine. Stir tomatoes, Bulgarian pepper, fried eggplants, beans. Lay out vegetables on prepared dishes, put fried tofu top.
ten. Make Salad Worcester Sauce.
Aleksey Semenov shared recipes – the current member of the Chefs Guild of Russia, the ICOOK brand expert and the manager of one of the popular Moscow restaurants.
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