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Pasta salad with vegetables and pork ham

Pasta salad with vegetables and pork ham


Unwrap the canned corn and peas, throw the water on them, pass them through a stream of clean water and let them drain. Put them in a large, roomy bowl. Cut the cucumbers into small cubes with a knife. Cut the ham slices into medium-sized cubes. Mix all the ingredients. Put the pasta to boil in salted water and let it boil according to the instructions on the package (I left them for 10 minutes). Strain them after boiling, pass them through a stream of cold water, let them drain from the water and mix them with the other ingredients.

Pt sauce: mix the yolk with the mustard, mix and pour the oil in a thin thread to make a mayonnaise. In order to thin the mayonnaise and not to use so much oil, initially I wanted to put the cream, and then I changed my mind. I replaced the sour cream with cow's cheese from Lidl (which is like a cream cheese), and then I thinned it with sana. I used the quantities indicated above. You put according to the desired taste and consistency. Season with salt to taste.

Put the sauce over the other ingredients, mix and .... ready the salad.

Serve with gusto !!


Pasta salad with vegetables and pork ham - Recipes

For caviar salad lovers, I warmly recommend homemade salad. They are infinitely better, healthier and tastier even if they do not last as long as those on the market. I am not difficult to achieve and I recommend using a mixer for speed.
- 100 gr gray
- 50 gr of fish
- 500 ml of oil
- the juice of half a large lemon.
Make a soft semolina polenta and let it cool. After cooling, mix the cooked semolina with the caviar and mix like mayonnaise gradually with a tablespoon of oil. At the end, add the lemon juice. Keep in the refrigerator for about a week in airtight containers to prevent oxidation. If you cut the composite during mixing, add some lemon juice or a few teaspoons of very cold water. ice cream.
Good appetite!






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Pudding with pasta and minced pork

Put 2 l of water and a little salt on the fire in a pot and when they boil, add the pasta, stirring from time to time. Boil according to the instructions on the package (8-9 minutes), then remove from the heat and cover with a lid.

The donut is cleaned of seeds, washed and chopped.

Peel onions, wash and chop.

Put these vegetables in a saucepan with oil and a little salt to harden, then add the minced meat (mixed with a little salt) and cook it.

Whole, peeled tomatoes are given through the robot to obtain tomato juice, which is added over the well-penetrated meat. Boil the composition until the tomatoes fall.

Put the pasta in a sieve, rinse with cold water, then put in a saucepan. Over them put the composition with minced meat, paprika and dried herbs and mix. Add the yogurt, milk and eggs, stirring after each one.

Grease the pan with butter, pour the composition obtained from the pan, beat the two eggs with a pinch of salt and place on top of the pudding, then put the tray in the oven until nicely browned.


What and how do we cook

With fish, I don't need many arguments to bring it to our table.
Anytime, anyway, he always wins the competition to choose a menu.
With one condition: to be cooked at home.
We prefer a few simple dishes, with local, freshwater fish, especially personal catches, but we do not shy away from a farmed fish if it is a rare species, with very tasty meat, firm and pleasant aromatic: sturgeon.
Speaking of a young fish, given that in captivity the specimens do not reach spectacular dimensions proportional to the age of the fish, it can be cooked in dozens of ways: grilled, boiled or fried, in combination with fine vegetables: asparagus, truffles or endives, seasoned with mint or avocado sauces, aspic, or suitable next to boiled potatoes in combination with garlic sauce and polenta.
Because we are fans of fish broth with vegetables appreciating that it is a perfect combination, I came up with the idea of ​​a vegetable salad boiled and ennobled with a homemade mayonnaise next to a portion of fried fish, so I chose to prepare grilled sturgeon with Russian salad.
Perfect choice! A harmony of colors, textures, flavors, which delights the senses delicately, finely.

We started by preparing the fish, considering that after cooling, the meat binds, enclosing the natural fats in the fiber, acquiring a cohesive, juicy consistency.
I threaded the sturgeon first, obtaining two generous fillets.

In order not to stick, I sprinkled a pinch of salt on the grill and let it heat up well, after which I placed them on the skin side, thus avoiding twisting and deforming the fillets.

- four new carrots
- two parsley roots
- celery, 1/2 cap
- four potatoes
- Canned 150 grams of D'Aucy sweet corn kernels
- a can of 150 grams of D'Aucy peas
- three eggs
Mayonnaise
- two eggs
- 200 ml of oil
- a spoonful of Dijon mustard
- juice from half a lemon
- salt according to preference

Peel and wash the carrots, parsley, celery and potatoes and then boil them whole, letting them boil until they are slightly pricked with a fork.

Drain the water and set aside to cool.
Boil a hard-boiled egg, removing the egg whites after boiling, and keep the yolk for mayonnaise.
Separate the yolk of the other egg white, adding over the boiled yolk.
Add lemon juice, Dijon mustard and season with salt.

Mix well then slowly add the oil, stirring constantly until you get a firm, bound mayonnaise.
Finely chop the cooked and cooled vegetables, as well as the three hard boiled eggs.

Add the canned corn kernels after draining well.
We do the same with peas.

Add mayonnaise and mix slowly to blend.

Remember: Russian salad is not the same as beef salad. The composition lacks meat and pickled vegetables are added optionally, according to preference and geographical area.
Portion the fish, arranging them on plates according to the number of portions we want to obtain, add the decoration and the salad portion and then decorate with lemon slices.
Delicious! (there are no more words to better express the result)


All these green leaves that are found on market stalls, in addition to being extremely tasty, are also full of nutrients and extremely low in calories. For today, I'm ready.

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Pasta salad with vegetables and pork ham - Recipes













A recipe that you will surely like as much as we liked it. It's very tasty!

  • 1 cabbage (1,500 gr), 7-8 pieces of pork ribs, 2-3 slices of ham, 1 large onion (or 2 if smaller), 100 gr tomatoes in broth (or tomato paste), 2 teaspoons paprika sweet, salt, pepper, pork spices, dill.

I cut the onion and put it to harden together with the paprika. When the onion was ready I added the cabbage and 1 glass of water. I let it boil over high heat, stirring occasionally.

Separately, season the pork ribs and fry them until well browned.

I drained them of fat and added them over the cabbage, along with the tomatoes in broth, salt and pepper.

After 15 minutes I added the chopped ham and put the pan in the oven for 20 minutes.


Baked vegetable salad with pasta and feta

A fragrant salad autumn, tasty and healthy, perfect for a quick lunch during the lunch break from work or for a late dinner. Full of vitamins, this salad also attracts through the combination of colors, and the extra taste is given by the vegetables cooked slowly in the oven. You can add to the vegetables I use and others, especially bell peppers of different colors. As for pasta, I used bows, but fusilli and barley (those pasta that look like bigger rice grains) work.

The recipe is inspired by BBC Good Food magazine.

Ingredient:
& # 8211 zucchini 450 g
& # 8211 cherry tomatoes 350 g
& # 8211 red onion 1 pc. large (150 g)
& # 8211 paste 300 g
& # 8211 feta cheese 180 g
& # 8211 olive oil 60 ml
& # 8211 salt, pepper

Preheat the oven to 180 degrees Celsius. Put, in a pan that can be put in the oven, sliced ​​onions, halved cherry tomatoes and sliced ​​zucchini. Season with salt and pepper, sprinkle with olive oil, mix and put in the oven. Leave for about 20 minutes, stirring occasionally. At the end of the time, the vegetables should be soaked, but not too hard.

Bring water to a boil in a pot. Add a little salt and, when the water boils, add the pasta. Give them the time indicated by the manufacturer, drain them and put them in a bowl. Pour the cooked vegetables over them. Add the feta cheese cut into pieces and mix lightly.

Season with salt and pepper. It is very good warm, but also cold.


Vladu Bucataru - Quick recipes with pictures

Fast and international cuisine, explained to everyone! Recipes with pictures!

Pork cracklings

Another special recipe for Christmas and New Year are pork chops.
They fit perfectly on a cooling plate with Caltabosi Oltenesti (which I have not prepared yet).
Usually they are made if you have pork, but you can also buy bacon from the store, a little breaded with meat. If they don't have meat, they don't have such a big attraction on the set.
As a way of preparation it is very simple.
Cut the bacon into large pieces, as for the stew, and fry in the pan.

At the beginning, add a little water and fry with a lid. When the water has evaporated, they can be fried without a lid until they reach the desired size!

When they are ready, take them out on a strainer:

Then press the fat.
Salt and serve with onions and fresh tomatoes!


Droopi's everything (but the kitchen sink)

Hard times are announced and we return to the frost indefinitely, so we must protect our body as best we can to get out of winter without problems. Let's start with the stomach, I say: D I will give you a quick recipe for pasta salad, which, apart from the fact that it is very easy to make, is also made quickly, so lunch is provided.


Ingredient:
- pasta (I had stars, which Dodo also likes)
- some meat (a grilled chicken breast is really indicated)
- cheese
- red (optional)
- butter
- olives
- carrots

The pasta is boiled as everyone knows, in salted water and a little oil. Drain and place in a bowl, where it is mixed with a piece of butter.

Let it cool a bit and put the diced chicken, cheese and tomatoes and olives.

Mix well, grate the raw carrot on top and you're done! Lunch is served!


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Vegetable salad with zucchini

The salads are simple, delicious and quick. Ideal for this blog!
This salad is nothing different, just a little more work, as I added a few cubes of boiled zucchini in it.

We need tomatoes, cucumbers, onions, bell peppers, zucchini and cheese to taste.

We throw the zucchini cubes in boiling salted water for 4-5 minutes and then we integrate them in the salad after we have cooled them beforehand: