Litapole tse monate tsa litapole
- 500 g ya litapole tse monate
- 4 tbsp. l. botoro
- 2 pelepele e khubelu
- 2 libanana tse khōlō
- 1 tbsp. l. lero la lemone
- 1 clove ea konofolo
- pepere ea cayenne fatše
- letsoai
- croutons
Bakeng sa ho fepa lijo:
- 2 tbsp. l. motsoalle
- 2 tbsp. l. lero la lemone
- 2 tbsp. l. oli ea mohloaare
Mokhoa oa ho pheha:
Pheha ea phehiloeng le ho khaola likotoana. Pepere e khaola likotoana tse nyane. Hlatsoa botoro sebakeng se chesang, eketsa I st. l. lero la lero la lemone, ho hatisa ka clove ea konofolo, ho futhumala ho fihlela ho hlaha ha monko, hang-hang eketsa pepere ea cayenne mme u halefile ka metsotso e meraro. Khaola libanana li-circles, eketsa ho pane ea frying, emetse motsotso mme u tima mollo. Kopanya le likotoana tsa litapole. Kopanya lisebelisoa tsa ho tlatsa sekotlolo le mocheso ho fihlela o boreleli. Tšela salate ka spaghetti, fafatsa le li-croutons ebe u sebeletsa hang-hang.
Puree e nang le lierekisi tse tala tse nang le koena e ncha
- 150 g ya lierekisi tse tala
- 150 ml dilase (di-10% ea mafura)
- masiana a mangata a macha
Lierekisi tse tala li sireletsa. Ebe ka saupe e tlisa pheho ea tranelate, hang-hang lahlela li-pellets ho eona 'me, ka mor'a ho fokotsa mocheso bonyane, pheha ka metsotso e 4-5. Ebe o tšela se ka hare ho pitsa, eketsa makhasi a mangata, eketsa letsoai 'me u tšele litapole tse mashed.
Seabass le meroho e halikiloeng
- 1 eseng seholo sa leoatle (350-400 g)
- 1 pepere e khubelu e le 'ngoe
- Tamati e nyane
- 1/2 zucchini
- sekhahla se senyenyane sa asparagus e tala
- 1/2 Lemon (kapa lime)
- Lipilisi tse peli tsa thyme
- 3 tbsp. l. oli ea mohloaare
- letsoai, pepere
Mokhoa oa ho pheha:
Tlosa litlhapi ho sekala, tlosa likhase, litseko tsa metsi, hlatsoa ka metsi a batang. Letsoai, pepere, fafatsa lero la halofo ea lemon kapa kalaka, u se ke ua fa oli ea mohloaare habobebe. Ka seropa se sebelisang thipa ho hloekisa meroho, tlosa sekoahelo se ka holimo (ka thata) sa peel, khaola pepere ea Bulgaria, khaola zucchini ka likarolo tse kholo. Sesole sa meroho, pepere 'me u fafatse oli e setseng ea mohloaare. Litlhapi le meroho tse halikiloeng ka setlolo se chesang hantle ka metsotso e 5-7 ka lehlakoreng le leng. O itokiselitse ho tšoasa litlhapi le meroho, litapole tse pentiloeng le lero la lamunu.
Lero la Orange le nang le vithamine
- 4 li-oranges tse monate
- Lihoete
- sehlaka sa celery kapa apole (ho ikhethela)
- makhasi a mangata a mangata
Li-oranges li khaola ka halofo ebe li penya lero. Ho lero le ka eketsa ntho leha e le efe eo u e ratang: stalk ea celery, karoti e qhibilihileng kapa apole. Meroho le litholoana, ho khethoa ka khetho le ho kenngoa ka blender le ho eketsa lero la lamunu, ho sila. 'Me u ka khabisa khalase le likhahla tse hloekileng tsa koena.
Salate le liapole, fennel le likhopo tsa nama ea kolobe
- mahe a linotši a seng makae
- 2 diapole tse nkhang hamonate
- 1/2 lero la lemone
- fennel onion
- lifereko tsa kohlrabi
- Lintlha tse 6 tsa lettuce
- 8 e tšesaane e tšesaane ea likolobe tsa nama ea kolobe (kapa kolobe ea kolobe)
- 1 tbsp. l. e hahiloe ka parsley
- oli ea mohloaare
- pepere e ntšo e ncha
- letsoai leoatleng
Bakeng sa ho fepa lijo:
- e tala yolk
- 1 tbsp. l. Diardon mosetareta
- 1 tsp. motsoalle
- 1 tbsp. l. apere cider asene
- 4 tbsp. l. oli ea mohloaare
- 2 tsp. tranelate e bolila
- letsoai la letsoai le pepere
Mokhoa oa ho pheha:
Preheat oven ho 180 ° C. Etsa litelu tse ka ho eona, e lumelle ho pholile. Tlosa linate letsohong la letsoho la hao e le hore husk e sootho e hlahe ho eona. Bakeng sa lijo tse matlafatsang lijo: shapuoa ka serapa sa mosetareta, mahe a linotši le asene, letsoai le pepere. Butle-butle oli ea mohloaare ka har'a motsoako ona, u sa khaotse ho senya. Qetellong eketsa bolila ba tranelate. Ho tloha. Khaola liapole ka mahlakoreng a boreleli. Li silafatse ka lero la lemone, e le hore u se ke ua fifala. Fennel e khaola ka halofo, 'me karolo e' ngoe le e 'ngoe e arotsoe likarolo tse tšesaane. Kohlrabi a hloekisa, a khaola, joaloka liapole, likotoana. Tšela fennel le kohlrabi le lero la lemone le setseng. Khaola ka maqhetsoana a lettuce makhasi. Kopanya fennel le kohlrabi le liapole le lettuce makhasi. Beha motsoako sefateng se bataletseng, eketsa letsoai le pepere ho latsoa, fafatsa ka oli ea mohloaare, kopanya, tlatsa, kopanya hape. Ka holim'a bohobe kapa pork brisket, fafatsa linate le parsley. Sebeletsa ka bohobe ba provençal - moeneng oa fatše.
Likotla tsa nama tsa nama ea nama ea nama
- 2 eiee e khubelu
- 4-6 pears e mahareng
- Lijo tse 12 tsa nama ea kolobe ka lesapo (200 g ka 'ngoe)
- likhahla tse ngata tsa rosemary (li-6-8)
- Tablespoons tse 6 oli ea mohloaare
- 5 tbsp. l. asene ea balsame
- 3 tbsp. l. tsoekere e sootho
- 4 tbsp. l. li-cream tse nonneng (non-acid)
- 100 g ya gorgonzola chisi kapa Dor blues
- pepere e ntšo e ncha
- letsoai leoatleng
Mokhoa oa ho pheha:
Lieiee li khaola pele ka halofo, ebe li lula likarolong, ebe li robeli. Ka ho tšoanang, khaola lipere, ka mor'a hore u tlose motsoako ho bona. Preheat ontong ho ea ho 200 ° C. Nka pan e tebileng ea ceramic eo u ka e sebelisang ho ja sejana se phethiloeng. Romela likobe tsa nama ea kolobe, eiee, lipere, li rosemary ho eona. Kopanya hantle, nako le letsoai le pepere ho latsoa, eketsa oli ea mohloaare le asene ea balsame, butle-butle kopanya le matsoho a hao, e le hore nama ea nama ea kolobe e kolobetsoe ka mefuta eohle. Ho noa ka ontong ka metsotso e 15. Ho khaotsa ho fetola, ho hlohlelletsa tse ka hare ho pan, ho theola mocheso oa ontong ho isa ho 90 ° C, ho fafatsa sejana ka tsoekere, ho baka bakeng sa metsotso e 30. Bakeng sa metsotso e 5-10 pele ho itokisetsa ho apara ka holimo ka tranelate tranelate le fafatsa le grated chisi. Sebeletsa.
Mokopu soufflé
- 450 g mokopu letlalong
- ½ tsp tsoekere e sootho
- 35 g ea hazelnut e sa ometsoeng
- 60 g ya botoro
- 25 g ea phofo
- 250 ml ea lebese
- 2 mahe a mahe
- Makhooa a 3
- 1 tbsp. l. marjoram (e ncha kapa e omme)
- ½ tsp. pelipele e omisitsoeng ka li-flakes (kapa paprika e monate ka flakes)
- 70 g ea chisi ea poli e nang le tatso e hlalositsoeng
- 70 g, tranelate e bolila
- 2 tbsp. l. e khaoletsoe ka chives (kapa feela e tala lieie)
- oli ea mohloaare
- letsoai leoatleng
Mokhoa oa ho pheha:
Lokisetsa setofo ho 180'С. Limela tsa mokopu le ho khaola likotoana tse nyane. Ba kenyetse ka oli ea mohloaare, tsoekere e sootho le letsoai. Hohoa ka ontong ka metsotso e 30-40. Mokopu o lokela ho nolofatsa le ho fokola habonolo. Fana ka mokopu o pholileng, ebe o o hloekisa ka thipa kapa khaba e tsoang sefateng 'me o otloa ka sesepa. Sehlahisoa se lokela ho ba ka 150-120 g ea puree. Ka saucepan, qhibilihisa 30 g ya botoro, eketsa phofo ho eona, lumella phofo hore e amohele oli eohle le e bonolo haholoanyane, butle-butle hlahisa lebese le futhumetseng, ha nako eo e ntse e hlohlelletsa boima ka khaba ea lehong. Leqhoa le lokela ho chesa le ho qala ho pheha. Tlosa leqhoa mollong, le kopane le puree ea mokopu. Ka sekotlolo se seholo, otla yolks le chili, chisi, marjoram le I / 2 tsp. letsoai. Eketsa ho bongata, kopanya ho etsa hore e be bo ts'oanang le bo boreleli. Laola liprotheine tsa pele ho chilled ka letsoai la letsoai. Mantsoe a potlakileng, a kholisehileng ho kenyelletsa liprotheine ka bongata. Fula blender ea linate ho ea ka phofo. Eketsa mocheso oa ovine ho 200 ° C. Sebakeng se ka holimo sa setofo kenya sesepa sa ho baka se nang letho e le hore se boloke mocheso hantle le ka mokhoa o ts'oanang. Mefuta ea ho chesa pele ho pholileng firiji, tlosa mafura a setseng a qhibiliha, o fafatsa hazelnut. Hlalosa moea oo ho latela hlobo, e behe holim'a 'pan ea bobeli kahare ea ontong. Bolofu ba bake 10-15 metsotso. Sebeletsa ka tranelate e tranelate e tsoakane le khabeloa e tlotsitsoeng e tala.
Fugas
- 500 g phofo ea koro e feletseng
- 25 g, tomoso
- 300 ml ea metsi a futhumetseng
- 2 tsp. tsoekere e sootho
- 1 tsp. letsoai leoatleng
- 60 ml ea oli ea mohloaare
- mefuta e mengata ea mehloaare
Mokhoa oa ho pheha:
Fokotsa tsoekere, letsoai le tomoso metsing a futhumetseng. Phahamisa phofo ka sekotlolo, tšela metsi a phehiloeng ho eona, u hlabe hlama. Haeba hlama e bonahala e le metsi, eketsa phofo e nyane. Emisa sekotlolo sa filimi ea lijo mme u behe hora le halofo sebakeng se mofuthu. Hlalosa oli ea mohloaare le mehloaare e khaotsoeng hantle ka har'a hlama. Ho fana ka teko sebopeho sa lekhasi la lehong, joalokaha ho papisong ena, ena ke mofuta o tloaelehileng oa sefate sa mobu. Beha hlama ka seteing sa ho baka. Etsa likarolo tse tebileng: e le ngoe bohareng, tse ling - tse ling ho ea ka mathōko a lakane (4-5 ka kakaretso), ho bulela hanyenyane lintho tseo u li entseng. Ka lebaka leo, "lekhasi" le tla hlahisa li-streaks. Koahela terene ea ho baka ka thaole e mongobo 'me u tsamaee halofo ea hora. Ebe o tlosa thaole, ebe o pheha bohobe ka ontong ka metsotso e 20-25 ho mocheso oa 190 ° C.
Lipere tsa borena tse nang le shrimps
- Li-shrimps tse 20
- 20 "Lipere tsa borena tsa borena"
- 1/2 zucchini
- 2 pelepele tsa Bulgaria
- 2 kiwi e butsoitseng litholoana
- 100 ml ea veine e tšoeu e omileng
- 8 tbsp. l. oli ea mohloaare
- Li-sprigs tse 4 tsa thyme
- 1 clove ea konofolo
- letsoai, pepere e tšoeu
Mokhoa oa ho pheha:
Pheha li-shell ka bongata ba metsi a letsoai ho fihlela ho ba le seholo. Hlakola ka letsoho ka whisk, u tšolle metsi, u fafatse ka oli ea mohloaare (2 tbsp.) 'Me u behele ka thōko. Etsa li-shrimp tse tsoang ho khetla, khaola (tlohela tse seng kae ho khabisa sejana). Hlakola pepere ea Bulgaria, zucchini le kiwi. Tšela oli ea mohloaare ka lero le chesang le chesang, fry pepere e khethiloeng ea Bulgaria, zucchini le thyme makhasi a 2-3. Ebe u eketsa li-shrimp, tse khaohileng ka konofolo le veine e tsoeu 'me u fry e' ngoe hape ka metsotso e 3-4. Eketsa letsoai, pepere e tšoeu 'me u tlose mocheso. Sephetho sa minced meat stuffed phehiloeng likhetla, ho baka ba ka ontong ka metsotso e 5 ka 170 ° C le sebeletsa, e khabisitsoeng ka shrimps, fafatsa ka holimo le thyme makhasi le likotoana tsa kiwi.
Sopho e entsoeng ka majoe a fatše
- 2 a etsang dilitara tse metsi
- 1 sehlopha sa garnishes (li-sprigs tse 'maloa tsa parsley, thyme, meroho ea celery, li-fresh bay leaf, threaded)
- 50 g ea mokopu (o hlajoe le ho khaola likotoana tse nyane)
- Lihoete tse peli (tse qotsitsoeng)
- 2 shallots eiee (khabeloa chopped)
- 200 g ya linaoa tse tala tse nang le serame
- 100 g ya lierekisi tse tala tse batang
- 1 li-zucchini tse mahareng tse nang le mahlakore (li-diced)
- 2, tomate ntle le thollo, ho hlajoa (boloka lero)
Bakeng sa sauce le pistachio:
- 1 tsp. letsoai
- 6 clove ea konofolo
- pepere e ntšo e ncha
- makhasi a maholo a basil
- 50 dikgerama tsa leha e le efe e omisitsoeng ka thata-e chesitsoeng (e ka nku, pōli kapa parmesan)
- 120-150 ml ea oli ea mohloaare
Mokhoa oa ho pheha:
Lisebelisoa tsohle tsa sauce, ntle le oli ea mohloaare, e hlahisang moriana-butle, butle-butle ho eketsa oli ea mohloaare. Ke habohlokoa hore u se ke ua kena-kenana le motsoako, o lokela ho lula o le granular ka lebaka la chisi. Ka sekoahelo se seholo se tšela metsi, tlisa ho pheha, eketsa sehlopha sa mekhabiso, mokopu, lihoete, lieiee. E li chesetsa mocheso o tlase ka metsotso e 15. Meroho e lokela ho pheha. Eketsa linaoa tsa khoele, zucchini le litamati ka lero, pheha sopho bakeng sa e 'ngoe metsotso e 7-10. Ebe u eketsa lierekisi tse tala, pheha sopho bakeng sa e 'ngoe metsotso e 4-5. Ho ntša sehlopha sa mekhabiso. Sopho e tšollang lipoleiti, ka 'ngoe le e' ngoe e behoe ka sopho e nang le slice ea sauce pistachio. Sebeletsa ka moeneng oa fatše.
Khoho e nang le linaoa tse tala le chorizo
- Li-4 fillets
- 1 zucchini
- 100 g ya linaoa tsa khoele
- 70 g e tšesaane e entsoeng ka boroso
- 50 g walnuts
- 125 g ya yogurt ea tlhaho
- 5 tbsp. l. soy sauce
- 3 tbsp. l. masiana a marinade
- 2 tbsp. l. motsoalle
- 8 tbsp. l. oli ea mohloaare
- sehlopha se senyenyane sa basil (kapa oregano)
- letsoai, pepere
Mokhoa oa ho pheha:
Kholetse ea likhoho e tsamaeang ka mahe a linotši, moriri oa soya le halofo ea oli ea mohloaare, tlohelang metsotso e 20-30. Kopanya yogurt le moriana oa marinade le basil e pshatlehileng kapa oregano. Ha ntsu e ntse e marinated, pheha linaoa ka ho pheha metsi a letsoai ka metsotso e 4, ebe u tšela metsi ebe u beha linaoa ka thōko. Zucchini khaola hammoho tšesaane lipoleiti 3-4 limilimithara tse tenya, eketsa letsoai, pepere, tšela ea setseng mohloaare oli le kopanya. Li-walnate li baka bohareng ka 200 ° C ka metsotso e 10, li pholile ebe li tlosa li-husk (haeba ho na le letho le setseng, ha le tšabe). Fry ka monate o chesang haholo kapa o monate pōkano ea pan le zucchini mahlakore ka bobeli. Ebe u beha pampiri e entsoeng ka letlalo ka lipeo tsa ho baka, linaoa, zucchini, sose ea chorizo, walnuts holim'a eona, beha khoele ea khoho holimo ebe u chesa ka ontong ka 200 ° C ka metsotso e 10. Sebeletsa khoho ka monate, nosetsang ka yogurt le mekhabiso e nang le makhasi a basil kapa oregano.
Tortilla ea Sepanishe
- Mahe a 5
- 100 ml ya lebese
- 2 tbsp. l. phofo
- 2 litapole
- 2 pelepele tsa Bulgaria
- 100 dikgerama tsa grated cheddar chisi
- Li-sprigs tse 3 tsa thyme
- 7 tbsp. l. oli ea soneblomo letsoai, pepere e ntšo
Khaola litapole ka sesebelisoa se seholo. Ha pepere e tlosa peo le septa e teteaneng ea hare mme u khaole ka khaba e tšoanang le litapole. Kopanya mahe ka lebese, letsoai, pepere e ntšo le makhasi a thyme. Ebe u kenyelletsa phofo le chate ea grated ka bonolo. Fry litapole ka hantle e futhumetseng frying pan ka oli ea soneblomo bakeng sa 7-10 metsotso, susumetsang ka linako tse ling. Ebe u eketsa pepere 'me ka mor'a motsotso o tima mollo. Tšela motsoako oa lehe, koahela le ho omisa omelet ho fihlela o loketse metsotso e 5-10 - ho itšetlehile ka botenya ba eona.
Ho roala le saalm, chate ea kottage le meroho
- Mahe a 6
- 2 tbsp. l. phofo
- 150 g, tranelate (10% ea mafura a lijo)
- 1 tbsp. l. botoro
- 4 tbsp. l. oli ea soneblomo
- letsoai, pepere
Bakeng sa ho tlatsa:
- 200 g bonolo chisi curd
- 100 g salted saalmon fillets
- 1 -2 tbsp. l. tranelate e bolila (20%)
- sekoti se senyenyane sa mefuta e meng ea lifate
- mekha e seng kae ea liiee tse tala
Mokhoa oa ho pheha:
Ehe e shapuoa ka whisk. Eketsa phofo, letsoai, pepere. Preheat pan e khōlō le seaparo se se nang lehlaka, tšela oli ea soneblomo ho eona, eketsa e le monate. Ka mpa e tšesaane (hoo e ka bang 1.5 cm), tšela karolo ea halofo ea lehe ka har'a 'pan, theola mocheso, sekoahelo' me u phehe omelet ka metsotso e ka bang 5. Kapa u ka tlisa mahe a pholileng ka ontong ka ontong ka 180 ° C ka metsotso e 5-7. Omelette e lokiselitsoeng e lokela ho tlosoa ka hloko ho prying ea 'pan' me e cooled. Hape u lokise omelet ea bobeli ho tloha motsoako o setseng oa lehe. Bakeng sa ho tlatsa, khaola salmon ka sesebelisoa se senyenyane, kopana le litlama tse khethiloeng, eiee, li-curd, le tranelate e bolila. Boima bo hlahang bo behile lesela le tšesaane holim 'a omelet ka holim'a metsi' ohle 'me ka bonolo ho pata moqolo. Etsa joalo ka omelet ea bobeli. Sebeletsang, ho tšela, le makhasi a salate leha e le efe, e kang frieze le motso.
Mousse ea protheine e nang le banana le apole
- 4 protheine
- 3 tbsp. l. tsoekere
- Libanana tse 2
- Apula e le 1
- 1 tbsp. l. motsoako oa metsi
- pinam ea sinamone
Banana e peeled le ho khaola ka har'a lihlopha tse teteaneng. Eketsa mahe a linotši le sinamone ho bona, kopanya le ho kenya motsoako o hlahisoang ke li-molds bakeng sa ho baka, ho koahela bokahohle bo ka tlaase. A otla liprotheine tse pholileng tse nang le tsoekere ka botsoako bo teteaneng, eketsa apulo e kholo e kopantsoeng le ho kopanya. Ebe o kenya boima ka har'a libanana le mahe a linotši. Dishete e phehoe ka ontong e hahiloeng pele hohe ho 150 ° C ka metsotso e 17.
Li-meatball tsa veal
- 500 g ya veal
- Mahe a 2
- 200 ml ya tranelate e monate (33%)
- 1 tsp. letsoai
- 1 tsp. pepere e mongobo fatše
- thyme e ncha
- 4 tbsp. l. phofo
- oli ea mohloaare
Veal pheha ka metsotso e 25, sila le blender. Arola liprotheine, beha ka thōko. Li-yolks li kenya nama hammoho le tranelate, letsoai, pepere le thyme e ncha. Otla ba makhooa ka maqhubu a matla 'me ka bonolo u kopane le nama. Haeba ho kenya lintho ho le metsi haholo, eketsa 1 tbsp. l. phofo. Ha u sebelisa khaba ea ho etsa libolo tsa nama, u li tšele ka phofo le ka monokotšoai ho phehile oli ho fihlela e le putsoa ka khauta.
Cream Cream Bakery "Alaska"
- Li-biscuits tse 4
- 200 g creme brulee ice cream
- 3 protheine
- 50 g ea vanilla tsoekere
- 220 g ya tsoekere e phofshoana
- lipalesa tsa almonde
Ka protheine eketsa tsoekere ea vanilla le tsoekere e nang le phofshoana mme o otla ka ho hlapa metsi a nang le motsoako ka foam e teteaneng. Preheat oven ho 250 ° C. Li-briquettes tsa ice cream li arotsoe ka likarolo tse 'nè, li beha karolo ka' ngoe ka libese tsa biscuit, li koahetse ka liprotheine tse shapuoa. Ke habohlokoa hore protheine e koahele ice cream eohle le seaparo sa uniform. Fafatsa le mahlaku a almond. Kenya ka ontong 'me u phehe metsotso e 5-7 ho fihlela protheine e khanyetsa.
Broccoli a la "Nisuaz"
- 700 dikgerama tsa broccoli
- 5 tbsp. l. oli ea mohloaare (kapa oli ea soneblomo)
Bakeng sa ho fepa lijo:
- Pepere ea Bulgaria
- 30 g ya tamati e omisitsoeng
- 2 tbsp. l. capers
- 50 g ea mehloaare e tlokotsitsoeng
- 50 g ea mehloaare e tlokotsitsoeng
- 2 tbsp. l. litelu tsa mosetareta
- 1/4 lero la lemone
- 4 lihlahisoa tsa li-anchovy
- clove ea konofolo
- 5 tbsp. l. oli ea mohloaare
- makhasi a 'maloa a basil
- tsoekere e nang le tsoekere (kapa phofo ea tsoekere)
- letsoai
- pepere
Arola broccoli ho li-inflorescences 'me u theohele metsing a futhumetseng a letsoai metsotso e 4. Ebe u lahlela k'habeche ka colander kapa u tsamaise metsi 'me u lumelle hore metsi a phalle. Ho hotle ho futhumatsa lero le pholileng ka tlaase, tšela ka 5 tbsp. likhaba tsa oli ea mohloaare le fry broccoli ho eona ho fihlela pheha. Tlosa mocheso 'me u lumelle ho pholile hanyenyane. Lokisetsa seteishene sa khase. Pepere ea Bulgaria le tamati e omisitsoeng ke letsatsi e khaola likotoana tse nyenyane, khaola mehloaare le lifate tsa mohloaare halofo, kopanya ntho e 'ngoe le e' ngoe. Kenya li-anchovies tse hahiloeng hantle, li-capers, konofolo, makhasi a basil, mosetareta, lero la lemone, oli ea mohloaare, tsoekere (phofo ea tsoekere), pepere ebe u kopanya le mongobo hantle. Pele o sebeletsa, broccoli e lokela ho ts'oaroa le ho khabisoa ka makhasi a basil.
Salate e nang le saalmon e tsuba le peō ea kharenate
- 300 g ya saalmon e chesang e tsuba
- 4 litapole tse phehiloeng ka lekhapetleng
- 1 eiee e khubelu
- 2 tbsp. l. likhahla tsa kharenate
- li-sprigs tse seng kae tsa parsley
Bakeng sa ho fepa lijo:
- lero la 1/2 lemon (kapa kalaka)
- 1 tbsp. l. motsoako oa metsi
- 7 tbsp. l. oli ea mohloaare
- Letsoai
- pepere
Litapole tse belisitsoeng li khaola likotoana tse nyane. Salmone ho roba matsoho kapa fereko likotoana tse ngata. Khaola eiee e bofubelu e be e tšesaane, 'me u tšele parsley hantle. Kopanya lisebelisoa tsa ho fepa lijo ka sekotlolo se senyenyane, eketsa letsoai, pepere ebe o kopanya sepeo sa moriana. Ka sekotlolo se tebileng, kopanya saalmon e lokisitsoeng, litapole, lieie e khubelu, peō ea kharenate, parsley, apara salate ka moriana. Kopanya ntho e 'ngoe le e' ngoe, letsoai, ha ho hlokahala, 'me u sebetse tafoleng.
Salate le mango, shrimp, chili, lime le oli ea mohloaare
- mango e monate
- 200 g ya shrimp e khabisitsoeng ka li-tiger
- 200 g ea likomkomere
- avocado
- 1/2 chilipele
- 3 tbsp. l. oli ea mohloaare
- nyenyane ea cilantro letsoai
Bakeng sa ho fepa lijo:
- 4 tbsp. l. moriana oa teriyaki
- 5 tbsp. l. oli ea mohloaare
- 1/2 lero la lime
- 1 tbsp. l. sesame
Moea oa Teriyaki o nang le whisk ho kopanya le oli ea mohloaare, lero la lero la lime, eketsa sesame le hape ka ho kopanya hantle le mongobo. Mango le peo ea peo le khaola likotoana tse nyane. Sliced a hloekileng likomkomere. Tšela oli ea mohloaare sebakeng se nang le metsi a chesang haholo, eketsa ea lipi tse khethiloeng ka har'a li-circles 'me motsoako ona fry ma shrimp ka metsotso e 3-4. Li qetile li-prawn hore li tlosoe mocheso, li fafatsoe ka cilantro le ka letsoai. Kopanya meroho, litholoana le shrimp, nako le mongobo, kopanya le ho sebeletsa tafole.
Sauté ho tloha mussels
- 200 g ea mussels ka likhetla
- 2 pelepele tsa Bulgaria
- 1 hlooho ea onion e tšoeu
- 3 litapole tse kholo
- 100 ml ea veine e tšoeu e omileng
- 4 tbsp. l. oli ea mohloaare
- 1/2 chilipele
- Li-sprigs tse 4 tsa thyme
- Li-sprigs tse 4 tsa oregano (kapa basil)
- letsoai
Meroho e hlatsuoa esale pele, litapole tsa litelu, tlosa peo le methapong e meholo ho tsoa pepere ea Bulgaria. Meroho e lokiselitsoeng e khaola sekoting, e behe ka sekotlolo, e tšela veine e le 'ngoe, oli ea mohloaare le makhasi a thyme le oregano. Koahela pan ka sekwahelo 'me u apare holim'a poleiti, e kenyelelitsoe ka 3/4 ea boholo ba sekhahla. Hang hang ha mouoane o qala ho phahama, fetola sekwahelo ho o koala ka thata. Fokotsa mocheso ho ea boemong bo tlaase. Kamor'a metsotso e 10, eketsa li-mussels, ka khase e le lero le letsoai, koala sekoahelo hape. Kamor'a motsotso, tlosa pan ho tloha setofo, e behe setereng se khethehileng sa ho boloka mocheso. Tlohela saute bakeng sa metsotso e meng e 15. Sebeletsa saute e phethiloeng ka khalase ea veine e mosoeu.
Conquelion e entsoeng ka mokopu le masene
- 250 g e kholo ea conchidion cockleshells
- 450 dikgerama tsa peeled mokopu
- 30 g, hantle, grated Parmesan
- 200 dikgerama tsa mozzarella (tse fapa-fapaneng tse reretsoeng pizza)
- 2-3 tbsp. l. linate tsa phaene (tse sa haliloeng)
- Li-sprigs tse 4 tsa sage
- 6 tbsp. l. oli ea mohloaare
- Letsoai
- pepere e ntšo
Mokopu o khaotsoe ka likotoana tse nyenyane hore o kene ka har'a khetla. Ebe u tšela mokopu oli ea mohloaare (4 tbsp.) Penteng e chesang hantle ea metsi ka metsotso e 5-7. Ho pholile habobebe. Mozzarella e khaola khaba e tšoanang le mokopu. Kopanya le mokopu, letsoai le pepere. Kenya makhasi a sage, halofo ea parmesan le kopanya. Pheha conciglion, joalokaha ho bontšoa sephutheloana. Tlatsa li-shellshell ka nama e nang le majoe a tsoang mokopu le mozzarella, li behe ka thata ka har'a setiba bakeng sa ho baka pampiri ea letlalo. Fafatsa linate tsa kedare holimo. Ho noa likhetla ka ontong ea preheated ka 220 ° C ka metsotso e 10. Sebeletsa ka ho fafatsa oli ea mohloaare ebe o fafatsa Parmesan e setseng. Haeba o lakatsa, o ka khabisa ka makhasi a sage.
Canelloni e nang le nama ea nama ea kolobe le meroho
- 12 li-tuben tsa cannelloni
Bakeng sa ho pata:
- 1/2 zucchini
- 450 g ea molala oa nama ea kolobe (kapa nama ea nama ea kolobe)
- 200 g, tomate e entsoeng ka lero la tsona (kapa 5, tomate e ncha e khethiloeng)
- 70 g ea chisi e thata
- 2 cloves ea konofolo
- Li-sprigs tsa oregano (kapa 1 tsp omileng oregano)
- 7 tbsp. l. oli ea meroho
- sopho ea tsoekere letsoai le lefubelu pepere
Tsukini le molala oa kolobe li khaotsoe ka likotoana tse nyane. Fry ka lero le chesang le chesang ka 5 tbsp. akarelletsang likhaba tsa oli ea mohloaare ho fihlela e le putsoa ka khauta 7-8 metsotso Add tomate, khabeloa chopped konofolo, halofo grated pōli chisi, oregano, tsoekere, letsoai, pepere, hlohlelletsa le tlosa mocheso. Pheha cannellone joalokaha ho bontšoa sephutheloana. Hlapa metsi 'me u fafatse cannellone le oli e setseng ea mohloaare e le hore e se ke ea khomarela. Tlatsa li-tubes ka ho pata le ho chesa ka ontong ho futhumala ho fihlela ho 220 ° C ka metsotso e 10-12. Sebeletsang, ho khabisa ka makhasi a oregano le masala a grated chisi (o ka rera chisi le lipeiti tse tšesaane u sebelisa thipa ho hloekisa litapole).
Tagliolini e nang le mint pesto, e na le li-mussels
- 250 dikgerama tsa matlo
- 300 g ea mussels ka likhetla
- khale
- 70 ml ya veine e tšoeu
Bakeng sa pesto:
- 8 tbsp. l. oli ea mohloaare
- 30 g grated Parmesan
- 1 clove ea konofolo
- makhasi a mangata a mangata
- Lijoana tse ngata tsa parsley li siea letsoai
Bakeng sa pesto, eketsa oli ea mohloaare sekotlolo sa blender, eketsa parsley, koena (tlohela makhasi a seng makae ho khabisa), clove ea garlic le parmesan. Ho kopanya le ho kopanya. Letsoai, ha ho hlokahala. Pheha pasta joalokaha ho bontšitsoe sephutheloana. Tlatsoa metsi mme u behe letlalo ka thōko. A saucepan le teteaneng tlase tšela veine, eketsa e sithabetseng lero le tlisa ho pheha. Ebe u eketsa li-mussels likibeng, koahela pan ka sekwahelo ebe u theola mocheso. Pheha metsotso e 2-3 ho fihlela likhetla li buloa (haeba khetla e sa bule lesela - e lokela ho theoha ka sehlōhō). Eketsa pesto le pasta e phehiloeng. Hlohlelletsa le ho sebeletsa, ho khabisitsoe ka makhasi.
Pilaf "Chayhana"
- 800 g ea raese
- Ligrama tse 400 tsa mafura a mafura
- 300 g ea eiee
- 800 g ea yellow Uzbek carrot (kapa 600 g ya tloaelehileng khubelu)
- 800 dikgerama tsa nama e se nang thuso
- 600 ml ea metsi
- 15-20 g ya barberry
- 30-40 dikgerama tsa zira
- 4 lihlooho tsa konofolo (kapa li-dentic 20)
- letsoai le letšo la letsoai
Peel onion 'me u robe halofo mehele, ebola lihoete' me u khaole ka sephara. Nama e khaotsoe ka lik'hilograma tse ka bang 2x2 cm. Konofolo e ka aroloa ka lilae 'me ea hloekisoa, u ka tlohela hlooho eohle, u tlosa feela likhoele tse thata. Tlohela konofolo metsing a batang. Mafura a tangerine a khaoloa ka likotoana tse nyenyane 'me a qhibilihisoa ka mokelikeli ka mocheso o mofuthu. Ha e emetsoe hantle, tlosa marotholi, u siee feela metsi a metsi. Tšela onion ka sekotlolo mme ue chese ho fihlela e le putsoa e khauta. Eketsa nama, letsoai, pepere 'me u tsoele pele ho fry. Ha nama e e-na le maqhubu a mangata, eketsa lihoete. Hang ha rantipole e le bonolo, tšela metsing. Eketsa konofolo, zir le barberry, tsosa. Hang ha li ka hare ho qala ho pheha, theola mocheso bonyane 'me u tlohele ho pheha metsotso e 20-25. Hlatsoa raese ka makhetlo a 4-5 pele ho moo e seng e tsitsitseng, 'me u teke metsing a batang metsotso e 20. Kamora 'metsotso e 20-25 ea pheha nama, tšela raese ka lebokoseng ka nama le lihoete. Eketsa mollo, koahella ka caulpan ebe u tsamaea metsotso e 8-10. Ebe o tlosa sekwahelo, o tsosa raese, 'me u se ke ua ama nama. Koahela cauldron ka sekwahelo mme u fokotsa mocheso hape bonyane. Kamora 'ngoe metsotso e supileng, phahamisa sekoahelo hape, tsosa raese' me u tlohe ka sekoting ka mollo o khutsitseng o se na sekwahelo metsotso e 2-3, ho tloha mouoane. Ebe o boetse o koahela ka sekwahelo, o lule setofo bakeng sa metsotso e 5-6. Hlahloba ho itokisa ha pilaf: raese e lokela ho ba bonolo, empa e fokotsehe, le metsi - pheha ka botlalo. Haeba pilaf e loketse, kopanya raese ka nama le lihoete. Tlosa cauldron mollong, ema ka metsotso e 2-3. Haeba pilaf e bonahala e le mafura haholo, u ka beha ntho tlas'a karate, e phahamisa ka lehlakoreng le le leng, ebe u tsamaea metsotso e seng mekae. Mafura a mangata a fokotsehile, 'me pilaf e ka nkoa ka lehlakoreng le phahameng la cauldron mme e behoa ka lipoleiti.
Salad ea Chichuk
- 8-10 tamati e monate
- hlooho e khubelu ea onion
- 1-2 pelepele e khubelu e khubelu
- 1 sehlopha sa basil (tala kapa bofubelu)
- oli ea limela (ho ikhethela)
- letsoai
Khaola tomate ka li-semicircle, eiee e hloekisitsoeng - mehele e halofo. Pepere e se nang likoting e tla khethoa hantle, basil ha e ntle haholo. Letsoai le kopanya. Sebeletsa "Chichuk" nkile ntle le refueling, haeba a lakatsa, fafatsa tomate le oli ea meroho.
Phunya ka cheese, linate le meroho
- 3 maqephe a maholo a hlama
- 150 g grated Adyghe chisi
- 100 g ya walnuts e khethiloeng
- 70 g meroho leha e le efe e khethiloeng
- 3 tbsp. l. lebese le qhibilihileng
- 2 cloves ea konofolo
- letsoai
Kopanya linate, meroho, li-jai tsa Adyghe, konofolo ea minced le letsoai la letsoai. Lipampiri tsa hlama li kenngoa ka holim'a lihlopha tse ling, ebe li tšela ka halofo ho fumana maqephe a tšeletseng a boholo bo lekanang. Beha lesela la hlama holim'a tafole, e tlose ka botoro e qhibilihisitsoeng, beha letlapa la bobeli ka holim 'a' me le grease hape. Etsa joalo ka maqephe a setseng a tlhahlobo. Ka holim'a lejoe le hlahang, beha lesela le lerootho le meroho. Ebe o phutha moqolo oo ka letsoho, o tlose setlolo se setseng 'me o chesoe ka ontong ka 200 ° C ka metsotso e 20.
Matsatsi ka kofi le tranelate e bolila
- 300 g ea matsatsi
- 250 ml ya liqueur ea kofi
- 150 g mafura a tranelate e tranelate
- 2 tbsp. l. tsoekere ea tsoekere
Soak matsatsing a liqueque tsa kofi 'me u eme lihora tse 4-5 sehatsetsing. Otla tranelate e bolila ka tsoekere e nang le metso, ho fihlela tsoekere e qhala ka ho feletseng. Sebeletsa matsatsi ka khalase e bolila.