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Lentil soup with white wine and sun-dried tomatoes

Lentil soup with white wine and sun-dried tomatoes


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Heat the olive oil and sauté the onion, celery and carrots. Add the garlic and sun-dried tomatoes and cook for another minute.

Turn up the heat and add the wine. Cook for 2-3 minutes, until the alcohol evaporates. Add the soup and lentils.

Parsley and thyme strands are tied in a Grani Bouquet and added to the pot. Bring to the boil, reduce the heat to low and simmer for an hour.

Remove from the heat, remove the bay leaf and Bouquet Grani, add the spinach, mix and cover with a lid. Leave for 5 minutes.

At the end, add the lemon juice.


Baked tomato soup

If you're bored of the traditional version of tomato soup, you also tried the spicy version with rice noodles (see HERE) and the raw version, in layers, with avocado (see HERE) and the Portuguese version, served with egg in water (see HERE) and yet , you want something else, then you must try the option I propose today: from baked tomatoes in the oven, with honey and thyme. Sweeter than the classic and very fragrant version, thanks to the mentioned thyme, but also to the basil, this autumn soup, with Mediterranean flavor, is better warm, possibly with a cream on top.

The only regret I have regarding this recipe taken from James Martin is that I did not prepare more soup. Not the other way around, but I barely got a taste of it, because someone finished it: P. Luckily there are still plenty of tomatoes in the market, so tonight I'm preparing another round. Double portion, this time :).

Ingredients (4 servings):
& # 8211 tomatoes 1 kg
& # 8211 honey 2 tbsp
& # 8211 dried thyme 1 tablespoon grated
& # 8211 olive oil 3 tbsp
& # 8211 onion 1 pc. (80 g)
& # 8211 garlic 2 puppies
& # 8211 fresh basil 5-6 threads
& # 8211 salt, pepper

Preheat the oven to 230 degrees Celsius. Cut the tomatoes in half and place them in a tray (cut upwards). Spread honey, a tablespoon of olive oil, dried thyme and a little pepper over them. Put the tray in the oven and leave for about 15 minutes, during which time the tomatoes soften slightly. Let the tomatoes cool a bit and peel them. In a saucepan, heat the remaining oil and sauté the onion, cut into slices. Add the garlic and leave for another 1-2 minutes. Put the ripe tomatoes, cut into pieces and about 200 ml of water (depending on how juicy the tomatoes are). Bring to a boil and turn off the heat. Let it cool a bit, add the fresh basil and blend with a blender. Season with salt and pepper soup.


Preparation Pasta with chicken and dried tomatoes

Boil the pasta water with a pinch of salt (in a large pot of min. 3-4 L). Cut the chicken breast into narrow strips and place in a bowl with the olive oil and lemon juice. Lemon juice softens and perfumes the meat and by frying gives it a beautiful reddish, reddish color. Pepper and mix well. The salt comes only later, after frying (so as not to harden).

Leave to marinate for 5-10 minutes, during which time we take care of the mushrooms and tomatoes. The mushrooms are cut into 1 cm strips (much like chicken), the dried tomatoes are finely chopped.

Heat a deeper pan, with a thicker bottom, without oil. Quickly fry the chicken strips until lightly browned (no more than 5-6 minutes because they become dry, dry). Stir continuously with a spatula then take out in a bowl and keep warm.

Throw the mushrooms in the same pan and cook over high heat. Now comes the salt, which removes water from the mushrooms creating steam.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Meanwhile, put the pasta boiled in water that should already be boiling. Boil according to the instructions on the package. It said 12-14 minutes on my package and I tested one after 10 minutes it was raw and hard. So I did as they indicated.

The mushrooms began to sizzle, to brown. Put the chicken strips back in the pan and mix gently. Add 1-3 tablespoons of the water in which the pasta is boiling. This water contains starch that binds the sauce giving it a very pleasant consistency.

Finely chop the garlic together with the green parsley and mix with the grated lemon peel. This mixture is called gremolata and is used extensively in the cuisine of northern Italy for finishing various meat dishes (eg osso bucco). Gremolata can also contain olive oil, lemon juice, salt and pepper. I left it simple.

Drain the cooked pasta in a colander and rinse briefly under running cold water then add over chicken and mushrooms. Now it's time to put the granola on top and mix lightly. Extinguish the fire to keep fresh the aromas of green parsley, garlic and lemon.


Mussels in wine and garlic sauce or Moules-frites

When you say mussels, many people think of a peppered delicacy as a price, which you can find only in pretentious restaurants. It's not like that. Almost 10 lei for a 1.5 kg bag of mussels seems to me a reasonable price to satisfy your appetite. And they are not as difficult to prepare at home, as many fear. Just follow certain rules and, ready, you get a bowl full of delicious mussels. I preferred the Belgian version, & # 8220Moules-frites & # 8221, which involves simmering mussels in a sauce with vegetables, white wine and fresh herbs, then served with a portion of french fries.

Generally, it is calculated about 500 g of mussels per person, but it is not bad to take a little more mussels, since some of them you will remove, either in the sorting stage from the beginning or at the end of preparation. . Let's start with: sorting and cleaning mussels. Fresh mussels should have a shiny black shell and not smell weird, just bring the sea. Therefore, you will remove from the beginning those that are broken, dry or have a bad smell. Then the mussels must be closed. Partially open ones can be easily checked: tap them with your finger or tap them on the worktop and, if they are alive, they will close immediately. If they don't close, throw them away. Then comes the cleaning of mussels, with a brush or the abrasive part of a new kitchen sponge. You need to clean the mussel shells very well and wash them carefully to remove any traces of sand or other debris. Next comes the shaving of the mussels: the threads used to catch the rocks are plucked. Last but not least, after cooking, the mussels that remained closed are removed, because it means that they were dead before being suppressed.

Ingredient:
& # 8211 midsize 1.5 kg
& # 8211 white onion 1 pc. large (100 g)
& # 8211 green onions 5-6 threads (65 g)
& # 8211 carrots 1-2 pcs. (50 g)
& # 8211 garlic 5-6 puppies (20 g)
& # 8211 hot peppers 1/2 pc.
& # 8211 olive oil 50 ml
& # 8211 dry white wine 200 ml
& # 8211 sour cream (30% fat) 2 tbsp (75 g)
& # 8211 celery stems 2 pcs.
& # 8211 thyme 1/2 tablespoon (preferably fresh)
& # 8211 green parsley 1 link
& # 8211 pepper

Start by washing the selected mussels very, very well: immerse them in a bowl of cold water, rub their shells with a brush or a new sponge. You snatch them, then, & # 8220barba & # 8221 :). Wash them again, under running water, and put them in a bowl. When you have finished sorting and cleaning, choose a tall pot with a lid. Attention, it must be hermetically sealed to keep all the steam inside! Heat the oil and heat the white onion (slices) and green onion (slices).

Add the garlic (chopped), celery stalks and carrot (both thin slices). Add the hot pepper (check the degree of hotness first and adjust the amount accordingly) and the thyme. Leave for about a minute, then turn on the heat and put the mussels. Cover with the lid and leave for about 2 minutes, shaking the pot once, twice (in this way, the mussels are evenly distributed and & # 8220mix & # 8221, so that the bottom ones reach the surface and have the possibility to open) . Pour the white wine, cover again and leave for another 2-3 minutes. Don't forget to shake the pot from time to time. At this stage, the mussels should already be open. Add sour cream, freshly ground pepper and finely chopped green parsley. After another 2 minutes or two or three shakes, the mussels are done.

Turn off the heat, remove them with a whisk from the pot (carefully, so that the orange mollusk does not fall from the open shells) in a large bowl. Take from the sauce left with a polish and pour over the mussels (taking with the polish, instead of overturning the pot, make sure that any sand that escaped you in the cleaning stage remains on the bottom of the pot: P). Serve immediately, along with the french fries on which you may have put a little mayonnaise. If the number of calories matters, I recommend the silhouette-friendly French fries!

Calories: 170 kcal / 100 g (mussels only, no french fries).


Preparation of lamb steak with garlic, thyme, rosemary and other flavors

I took the meat out of the fridge 3 hours before cooking. Never fry or bake cold meats because they suddenly contract and become hard. I chose a roomy and deep heat-resistant tray in which I put the meat together with all the juices and vegetables from the bag in which it was marinated. In addition to the lamb pulp, I added an onion cut into quarters, a head of garlic cut transversely (with the whole shell) as well as sprigs of thyme and green rosemary (I also put it under the meat, not just next to it). If you do not have fresh herbs then use dried ones.

I preheated the oven to 170 C (heat up + down + ventilation) and the average stage for those with gas. I poured into the tray 250 ml of dry white wine and 100 ml of warm water. If you do not drink wine then put 350 ml of water. However, the alcohol evaporates in the oven and only the fine aroma of the wine remains.

I covered the tray with a lid or aluminum foil and put it in the oven for an hour and a half at 170 C. This is what it looks like after this time. If necessary, add more water. I removed the foil or lid and raised the temperature to 200 C. I browned the lamb steak for about 30 minutes.

What nice aromas I have in the kitchen! Baked garlic, thyme, rosemary & # 8230 Lamb meat is well roasted, has a reddish crust and a beautiful color.


Dense turkey soup with lentils and quinoa

about 1 kg of turkey meat 2 onions a carrot 2 peppers (or 3-4 smaller) 2-3 tablespoons long grain rice 2-3 tablespoons lentils 2 tablespoons quinoa a sprig of dried thyme turmeric red pepper berries or black salt big.

Method of preparation

We boil the turkey as usual for the soup, with a whole onion, a bay leaf, salt and a few peppercorns (I chose red). When the meat is ready, take it out of the broth and

Bring the turkey juice back to the boil and prepare the pancakes. We wash the rice, lentils and quinoa separately and boil them in broth.

Meanwhile, we prepare the vegetables. We clean the carrot, cut it into cubes and put it to boil together with the croutons.

Grease a pan with oil and heat a thinly sliced ​​onion and diced peppers, heat them until soft.

We take the turkey meat off the bones and cut it or break it into strips. When the carrot and rice are almost ready, put the hardened vegetables, the meat in the pot and add a sprig of dried thyme.

Season with a little turmeric, taste the salt and let it boil for a few more minutes.

Then turn off the heat, let the soup rest for about 10 minutes under the lid.


Liver pate with Porto wine and cranberry sauce

After the butter croissants yesterday, a reference dish of French gastronomy, we remain somewhat in the same area, with a delicious liver pate with Porto wine, served with cranberry jam and pink grapefruit. Sounds good, doesn't it? I guarantee it doesn't just sound good. It's really delicious (and I'm not the only one saying it, but it was the unanimous opinion of over 15 guests who tasted it), and once you've tried it clearly you'll never buy liver pate from the store again. The difference is huge and worth the effort to prepare. Especially for a meal designed for a more special occasion. Remember, therefore, for the Christmas or New Year's menu :).

If you don't want to complicate yourself with Porto wine (which is quite expensive, that's right), you can try two other homemade pate recipes: Chicken liver pate with wine (normal) and thyme or Liver pate chicken with tarragon and cognac. Porto wine, produced exclusively in the Duoro Valley in northern Portugal, is a strong wine (about 19% alcohol) and sweet. Therefore, it has its inimitable charm and, if you simply replace it with a sweet red wine, you will not get the same effect. You should also keep in mind that the Porto wine version requires a longer time, due to the period of marinating the livers in the wine scented with herbs. One last detail: it is recommended to halve the quantities below because, as I told you, I prepared the pate for a meal with many guests (I got about 1.4 kg of pate).

Ingredient:
For liver pate:
& # 8211 chicken liver 1 kg
& # 8211 wine from Porto 250 ml
& # 8211 butter 200 g (possibly 100 g at 65% fat and 100 g at 82% fat) !! at room temperature
& # 8211 liquid cream (30-32% fat) 200 ml
& # 8211 onion 2 pcs. large (260 g)
& # 8211 garlic 8 large dogs (19 g)
& # 8211 dried thyme 2 teaspoons grated
& # 8211 dried parsley 2 teaspoons grated
& # 8211 dafin 4 foi
& # 8211 black pepper 10 berries and possibly ground white pepper
& # 8211 sare

For the cranberry jam:
& # 8211 dehydrated cranberries 200 g
& # 8211 pink grapefruit 1 pc. medium (320 g)
& # 8211 wine from Porto 100 ml
& # 8211 brown sugar 80 g
& # 8211 a pinch of salt

For liver pate: wash the liver and remove the skin and any traces of fat. Drain them and put them in a larger box, which can be sealed, together with 250 ml of Porto wine, dried thyme and parsley, bay leaves and peppercorns. Mix lightly, cover and leave to marinate in the refrigerator for 12 hours. Get ready, in the meantime, cranberry jam: put the dehydrated fruits in a cast iron saucepan, together with 100 ml of port wine and the juice of half a pink grapefruit. The other half of the grapefruit, peel it and the white skin, extract the pulp and put it over the cranberries. Add brown sugar and salt powder. Stir, bring to a boil and simmer. Let it simmer for about 15 minutes, during which time the cranberries will swell and form a fairly dense sauce. Allow to cool completely, then put in the fridge, in a box that closes tightly.

When the 12 hours of liver marinating have passed, drain them, taking care to recover the Porto wine. Melt 50 g of butter in a large pan and put the onion to harden (cut into pieces). When the onion becomes translucent, add the garlic cloves (thicker slices). Put the livers, mix them lightly with the onion and let them penetrate. I covered the pan and left it on low heat for about 15 minutes, stirring occasionally. When the livers have penetrated, remove them with a whisk in a bowl. Deglaze the pan with the recovered Porto wine. Let it (also on low heat) boil for about 2-3 minutes (the alcohol will evaporate and a fragrant wine concentrate remains).

In tranches, with the help of a blender, mash the chicken livers together with the Porto wine reduction and the liquid cream. Attention, pass until you get a very fine paste! Put it in a large bowl and mix it with the rest of the butter, brought to room temperature. Mix very well and season with salt and pepper (you can add white pepper). Do not be afraid if at this stage the pate is quite soft. After it cools completely and stays in the fridge for at least 4 hours, it will harden. If you want, you can compact it in small bowls and put them on top of the cranberry jam, and you will put the respective bowls on the table. I preferred not to compact it and to serve it on mini-toasts, with a little sweet sauce.

Calories: Liver pate & # 8211 235 kcal / 100 g Cranberry jam and pink grapefruit & # 8211 286 kcal / 100 g.


Dried vegetables

Vegetarian food is a promise of inventiveness. Most of us think that vegetarians eat soy, potatoes, cabbage and beans (which is what fasting means). Well, a true vegetarian tries new ingredients, diversifies, innovates & # 8211 because he has to pay close attention to the balance of the diet and he has to make sure that the daily menu includes all the nutrients he needs for the proper functioning of the body.

It's hard to be an inventive vegetarian and keep a balanced diet when you only have some vegetables and a salad at home (you can at most have a diet). Here are the ingredients that should not be missing from the pantry of a self-respecting vegetarian:

1. Preserved ingredient: different varieties of red beans, chickpeas, foul mouddammas, peas, lentils, coconut milk, peeled tomatoes & # 8211 to always have solutions for a quick meal. Try to choose organic ingredients as much as possible.

2. Oils & # 8211 Olive oil for salads, sesame oil for Asian recipes, walnut oil for desserts, sunflower oil for frying, palm oil for raw recipes, cold pressed oils & # 8211 oils help you cook easier recipes with authentic taste.

3. Sauces, vinegars and pastas & # 8211 tomato paste, curry paste, mustard, pesto, mayonnaise, tahini (sesame paste), peanut butter, chutneys, vinegars (apple cider vinegar, red wine vinegar, apple cider, balsamic vinegar for salads and caramelized onions) & # 8211 if not cooked at home, make sure they do not contain food additives, and try to choose products that contain natural ingredients.

4. Dried vegetables & # 8211 green, black and red lentils, different types of beans, chickpeas, soybeans, dried seaweed, dehydrated mushrooms

5. Cereals & # 8211 corn, couscous, oatmeal, different types of rice, quinoa, noodles, pasta

6. Nuts and seeds & # 8211 raw almonds, raw sunflower seeds, sesame seeds, flax seeds, goji, raw pumpkin seeds, hazelnuts, cashews, walnut kernels, pine seeds, etc.

7. Dried fruits and vegetables & # 8211 raisins, dried dates, dried apricots, dried figs, sun-dried tomatoes & # 8211 complete the nutrients needed for a snack, quick lunch or healthy breakfast

8. Baking ingredients & # 8211 wholemeal flour, soy flour, almond flour, buckwheat, cane sugar, yeast, baking powder, baking soda & # 8211 is good to have at hand and stored for long periods

9. Herbs and Spices & # 8211 turmeric, cardamom, white pepper, red pepper, green pepper, sichuan pepper, fennel seeds, curry powder, bay leaves, star anise, cinnamon, saffron, dried hot peppers, cumin, dried herbs (basil, oregano, rosemary, thyme) & # 8211 are essential to give taste and originality to vegetarian recipes.

10. Fresh fruits, vegetables and herbs & # 8211 Try to buy as many seasonal fruits and vegetables as possible, to avoid forced food to reach maturity by gassing. Since most fruits and vegetables pass quickly, try to make your way through the market more often, and buy quantities that you can consume in no more than a week. The kitchen sill and your balcony are ready to be decorated with pots of basil, oregano, thyme or fresh rosemary with which you can change the flavor of classic or banal dishes. Having a large variety of fresh fruits and vegetables in the kitchen and in the refrigerator, it will be easy for you to plant a quick salad, to prepare a healthy vegetarian pasta recipe, to start the day with a freshly squeezed natural juice, but also to add flavor. texture and variety of essential nutrients in your vegetarian diet.


Seafood (ice cream) recipe in white wine sauce

Ice cream seafood is not the worst thing you can cook. Unfortunately, sometimes they are preferable to those who stayed in the gallantry until the smell convinced you not to buy them. You can get at least decent food out of them if you treat them properly.

Whether you are preparing pan-fried seafood, frozen seafood, seafood with tomato sauce, seafood with garlic, seafood with rice, seafood with spaghetti, seafood with white sauce, seafood with wine sauce, seafood with vegetables or something else, it is essential how you thaw them.


Lentil soup with white wine and sun-dried tomatoes - Recipes

Pilaf with dried fruits and almonds

The pilaf is always prepared from rice. But the other ingredients can vary endlessly: you can add dried fruits and sweet spices or vegetables and greens. This recipe is very fragrant.

Ingredients

    12 halves dried apricots cut in half 15 g butter 1 medium-sized chopped onion 175 g jasmine rice or other long-grain white rice a powdered cardamom powder ground pepper to taste 600 ml low-sodium vegetable soup 75 g large raisins (sultanas ) 40 g scallops of fried almonds sprigs of green rosemary for garnish

Cut the apricots with scissors into thin slices. Melt the butter over medium heat in a large Teflon pan. Add onion, rice, cardamom and pepper and cook for about 8 minutes or until the rice is lightly fried.

Incorporate the soup, raisins, almonds and apricots and bring everything to a boil. Then reduce the flame to a minimum. Cover and simmer for about 25 minutes or until soup is completely absorbed. Remove the pan from the heat and let it rest for 5 minutes. Sprinkle the rice with a fork, then serve garnished with rosemary sprigs.


Video: VERY BEST LENTIL SOUP. vegetarian one-pot lentil soup recipe (July 2022).


Comments:

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