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Appetizer cold minutes with cheese, onion and cumin

Appetizer cold minutes with cheese, onion and cumin


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For baskets: grate the cheese in a baking tray, forming larger circles. It is preferable to grate the cheese directly in the tray because it will be uniform, and not on a plate from which to move it. You will need a little more cheese, I only got 4 big baskets and 4 small ones.

Bake until lightly browned. Take them out and shape them while they are warm, on the bottom of a glass. It is preferable not to brown them too much, because they dry and crack more easily. They can also be modeled in a muffin tray.

For the filling: in a bowl mix well finely chopped green onions with butter, grated cheese, a little salt and cream cheese with sour cream. The filling is more because I wanted to fill two kapia peppers, but also these baskets. I filled a few baskets (among the big ones) with a little cream cheese with sour cream mixed with a little ground cumin.

Leave the baskets to cool on the form they were on, then fill with cream cheese.


For decoration: fresh washed, chopped vegetables and olives are used.


Portions: 4

Total preparation time: 40 min


Good appetite!



Israeli food to try on vacation or at home

Israel is a young country without its own culinary tradition. It is located in the Mediterranean area, but also to the Middle East, bringing together Jewish populations from all over and Arabs who have been in the area for so long. So the food of the place is rich and motley, with influences everywhere.

It would be difficult for me to choose traditional Israeli dishes, but I will tell you about the most common food on the tables of the locals, whether we are talking about the one bought on the street or cooked in the houses of the housewives.

For street food the most representative is falafel with tahini, tomatoes and pickles and hummus. For falafel, I leave the dried chickpeas to soak for 24 hours and then rinse it. Finely chop it in the mincer with onion, garlic, parsley and coriander. Season it with ground cumin, salt, pepper and add baking soda and a little flour to help bind. I mix everything very well and let the flavors blend for about two hours. Then I make the meatballs and fry them in an oil bath.

Mix Jerusalem

This is a common food in Israel and beyond, which I also have on the newer menu. It consists of chicken hearts, chicken liver, boneless chicken legs and cut into small pieces, onion, shaved-he-hanout spice. Put everything in the pan and put it on the stick or eat it directly with a fork. Season with tahini on top.

Chicken couscous

Couscous is very common on Israeli tables. We had a tradition of having a family couscous every Tuesday. I made it with pumpkin, kale, onion, zucchini, carrot. All the vegetables except the pumpkin are cut into large pieces, except the onion which is left whole, and put in the pot with water, olive oil, tomatoes cut in half, turmeric, salt, pepper and pieces of chicken. Bring to a simmer, over low heat, for about an hour and 20 minutes. A rich soup is obtained. Separately prepare the couscous: a glass of couscous and a glass of hot salted water. Close and allow 15 minutes to absorb all the water. The pumpkin cut into pieces is grilled or baked. Place the couscous in the plate and place the chicken soup with vegetables and meat and the pumpkin pieces on top.

It is a kind of fried pate, of Tunisian origin, but very widespread in Israel. It is made from thin pie sheets, like those for spring packets, which are filled with mashed potatoes mixed with hardened onions, parsley, nutmeg and harrisa. Place a whole egg over the filling and close the pate. Fry in oil. When it's ready and cut, the yolk should still be raw and flow nicely into the plate.


Beef place the minced meat in a large bowl, then add one at a time finely chopped onion, crushed garlic, cumin powder, eggs, finely chopped green parsley and dill and salt, pepper to taste.

All of these ingredients will mix very well with hand (not with spatula), forming larger meatballs (8-10 pcs, flattening them with a wet hand, then put in large tray from the stove lined with baked paper and greased well with butter (at a distance of 5 cm between them).

Tray will be put in the preheated oven at 180 degrees, for about 30 minutes (turning them after 15 minutes), as long as they get one baking color .. (copper).

Aromatic meatballs will be removed on a PLATEAU, served as such (hot, warm or cold) or next to a rice garnish, mashed potatoes and vegetable salad.


Friday, February 18, 2011

Oriental spring salad

  • potatoes - 2,300 kg
  • green onion - 250 g
  • lettuce - 400 g
  • moon radish - 500 g
  • green dill - 100 g
  • eggs - 250 g
  • olives - 150 g
  • oil - 100 g
  • vinegar - 75 ml
  • salt - 30 g

Preparation technique:
Potatoes, green onions, radishes, salad and dill, mix lightly with salt, oil and vinegar. It sits aesthetically on the plate, decorated with lettuce, olives and quarters of eggs.

Presentation and service:

The preparation is presented on a platter or portioned at ravioli. Serve cold.

Oriental winter salad

  • potatoes - 2,300 kg
  • onion - 400 g
  • pickled cucumbers - 400 g
  • oil - 100 g
  • vinegar - 75 ml
  • olives - 200 g
  • eggs - 250 g
  • green parsley - 50 g
  • donuts in vinegar - 200 g
  • salt - 20 g

Preparation technique:
Mix the potatoes with cucumbers, onions, olives, green parsley, oil, vinegar and salt.

Presentation and service:
The salad is presented on a plate or plate, decorated with slices of boiled egg and red donuts. Serve cold.

Oriental salad with mayonnaise

  • potatoes - 1,800 kg
  • mayonnaise - 350 g
  • mustard - 50 g
  • green parsley - 50 g
  • ground pepper - 2 g
  • onion - 200 g
  • pickles - 200 g
  • olives - 200 g
  • salt - 30 g

Preparation technique:
Mix the potatoes with 150 g of mayonnaise, mustard, cucumber, onion, salt, pepper and half the amount of green parsley and place on a plate. Garnish with the rest of the mayonnaise, olives and green parsley.

Presentation and service:
The salad is presented on a plate or plate. Serve cold.

Italian salad

  • salami - 400 g
  • canned peas - 300 g
  • carrots - 300 g
  • pickled cucumbers - 300 g
  • mayonnaise - 300 g
  • ground pepper - 1 g
  • green parsley - 25 g
  • salt - 10 g

Preparation technique:
The amount of thinly sliced ​​salami is mixed with carrots, peas, cucumbers, salt, pepper and half the amount of mayonnaise. Place on a plate, garnish with remaining mayonnaise, salami triangles, carrot slices and cucumbers.

Presentation and service:
It is presented on a plate or salad bowl, with green parsley on top. Serve cold.

French salad

  • cheese - 175 g
  • canned or fresh peas - 500 g
  • carrots - 700 g
  • sour cream - 200 g
  • pickled gogonele - 200 g
  • eggs - 100 g
  • ground pepper - 1 g
  • salt - 10 g

Preparation technique:
Boiled peas are mixed with carrots, diced cheese, sour cream, salt, pepper and gogonele. '

Presentation and service:
It is presented in a salad bowl or plate, with grated cheese on top and decorated with egg slices. Serve cold.

Eggplant salad

  • eggplant - 2,000 kg
  • oil - 150 g
  • onion - 200 g
  • fresh tomatoes - 100 g
  • salt - 30 g

Preparation technique:
Chop the eggplant with a wooden sausage, mix with a wooden spoon, pouring oil, little by little, until white. Add salt and onion.

Presentation and service:
The preparation is presented in a salad bowl with tomato decoration. Finely chopped onions can be served separately. The preparation is served cold.

Eggplant salad with tomatoes

  • eggplant - 2,000 kg
  • oil - 150 g
  • onion - 200 g
  • fresh tomatoes - 500 g
  • salt - 30 g

Preparation technique:
The eggplant is chopped with a wooden sausage. Mix the chopped eggplant with a wooden spoon, pouring oil little by little, until they turn white and add salt.

Presentation and service:
The preparation is presented in a salad bowl with tomato decoration. Finely chopped onion is served separately or in eggplant salad. The preparation is served cold.

Celery salad

  • celery root - 1,500 kg
  • mayonnaise - 400 g
  • yogurt - 200 g
  • lemon - 50 g
  • salt - 10 g

Preparation technique:
Drain the celery in water and mix with mayonnaise, salt and yogurt.

Presentation and service:
The salad is presented on a plate or in a salad bowl. Serve cold.

Celery salad with sour cream

  • celery root - 1,500 kg
  • sour cream - 200 g
  • mayonnaise - 200 g
  • lemon - 50 g
  • salt - 20 g

Preparation technique:
Drain the celery and mix with mayonnaise and sour cream.

Presentation and service:
The salad is presented on a plate or in a salad bowl. Serve cold.


Delicious winter appetizers


The Hendi mandolin grater is equipped with a non-slip stand and 5 blades for different types of cutting

Appetizers are dishes that whet our appetite for main courses. With a few creative combinations of appetizers, the success of a meal is guaranteed. And if friends come unexpectedly at meal time and we are not prepared with any more festive dish, with a few appetizers prepared in less than half an hour we will cope with the situation brilliantly. And because it's still winter, it wouldn't hurt to have a hot appetizer on the table.

Buratta salad with cherry tomatoes and basil

With a creamy interior, full of cream, burrata is an assortment of cheese with which you can prepare delicious recipes. Italian cuisine, as it is known, relies on simplicity, but also on quality ingredients. This salad is prepared in just 5 minutes and is an appetizer that can get you out of trouble if guests come unexpectedly.

Ingredients

  • 8, 9 cherry tomatoes
  • 1, 2 mozzarella buratta
  • 1 hand basil leaves
  • 2 tablespoons olive oil
  • sea ​​salt, pepper

Method of preparation

Wash the cherry tomatoes and cut them in half with a sharp knife. It sits on a serving platter. Sprinkle with sea salt and pepper. Break the basil leaves and put them over the tomatoes and do the same with the buratta. Sprinkle everything with extra virgin olive oil and serve with toast.

Peppers stuffed with cheese in the oven

Peppers stuffed with baked cheese are a type of hot appetizer, Greek-inspired, great in any season, but especially in winter, when we miss the fresh food in the summer. Thanks to the offer in supermarkets, we also find kapia peppers in the middle of winter. And the combination of their sweet taste and the salty one of the cheese creates a pleasant contrast, which delights the taste buds!

Ingredients

  • 4 capsicums
  • 150 g telemea or bellows cheese
  • 50 g of cottage cheese or urda
  • 100 g of cheese
  • 3, 4 tablespoons sour cream
  • ¼ teaspoon oregano
  • 3 tablespoons olive oil

Method of preparation

From the grater given on the grater, a cottage cheese, cheese and cream is prepared a cream cheese. Wash the peppers, remove the stalk with seeds and fill with cream cheese. It is then placed in a heat-resistant oven dish. Set the electric oven to 200 ° C, insert the pepper bowl and leave for about half an hour or until the cheese melts. They can also be served cold, but they are better warm.


Saturday, February 7, 2015

Cake "Good appetite!"


I made a cake that combines a multitude of colors and flavors. A wonderful cake in which chocolate, blueberries, pineapple make a whole with poppy seeds, orange peel, cocoa. The sweet taste of pineapple combines perfectly with the sweet-sour blueberries, and fluffy countertops are a perfect support for the two mousses. A super cake as Gina Bradea, its author, called it.
Besides all this abundance of ingredients, I haven't forgotten, an ingredient that I add in every recipe, and this month even more so because it's Valentine's Day. It's about LOVE.
This month Gina is the host of the Weekend challenge, so I had to choose a recipe from her blog in the category Cakes or Cakes, different sweets. I gladly chose the cake "Good appetite!" because, I say, it is the cake that represents her. Gina is an artist when it comes to sweets, she combines the ingredients resulting in real works of art. This is what happened with this cake as well.
The result was as expected, I got a colorful and fragrant cake that was a real success. I changed the flavors for the mousses a bit, I hope Gina doesn't get upset, but I adapted them for the winter season.

Ingredient:
Poppy top: 4 eggs, 4ling sugar, 2ling water, 2ling oil, 4ling flour, 2ling poppy seeds, 1 salt powder, orange peel
Top with cocoa: 4 eggs, 4 tablespoons sugar, 2 tablespoons water, 2 tablespoons, 4 tablespoons flour, 2 tablespoons cocoa, 1 tablespoon salt.
Pineapple mousse: 250gr whipped cream, 200gr pineapple jam, 1 sachet of gelatin, 2 tablespoons sugar
Blueberry mousse: 250gr whipped cream, 100gr blueberries, 1 sachet of gelatin, 3-4 tablespoons sugar, vanilla sugar.


Burdock root, diabetes and hepatic cyst

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Israeli food to try on vacation or at home

Israel is a young country without its own culinary tradition. It is located in the Mediterranean area, but also to the Middle East, bringing together Jewish populations from all over and Arabs who have been in the area for so long. So the food of the place is rich and motley, with influences everywhere.

It would be difficult for me to choose traditional Israeli dishes, but I will tell you about the most common food on the tables of the locals, whether we are talking about the one bought on the street or cooked in the houses of the housewives.

For street food the most representative is falafel with tahini, tomatoes and pickles and hummus. For falafel, I leave the dried chickpeas to soak for 24 hours and then rinse it. Finely chop it in the mincer with onion, garlic, parsley and coriander. Season it with ground cumin, salt, pepper and add baking soda and a little flour to help bind. I mix everything very well and let the flavors blend for about two hours. Then I make the meatballs and fry them in an oil bath.

Mix Jerusalem

This is a common food in Israel and beyond, which I also have on the newer menu. It consists of chicken hearts, chicken liver, boneless chicken legs and cut into small pieces, onion, shaved-he-hanout spice. Put everything in the pan and put it on the stick or eat it directly with a fork. Season with tahini on top.

Chicken couscous

Couscous is very common on Israeli tables. We had a tradition of having a family couscous every Tuesday. I made it with pumpkin, kale, onion, zucchini, carrot. All the vegetables except the pumpkin are cut into large pieces, except the onion which is left whole, and put in the pot with water, olive oil, tomatoes cut in half, turmeric, salt, pepper and pieces of chicken. Bring to a simmer over low heat for about an hour and 20 minutes. A rich soup is obtained. Separately prepare the couscous: a glass of couscous and a glass of hot salted water. Close and allow 15 minutes to absorb all the water. The pumpkin cut into pieces is grilled or baked. Place the couscous in the plate and put the chicken soup with vegetables and meat and the pumpkin pieces on top.

It is a kind of fried pate, of Tunisian origin, but very widespread in Israel. It is made from thin pie sheets, like those for spring packets, which are filled with mashed potatoes mixed with hardened onions, parsley, nutmeg and harrisa. Place a whole egg over the filling and close the pate. Fry in oil. When it's ready and cut, the yolk should still be raw and flow nicely into the plate.


10 Chicken Weight Loss Recipes - Easy and Delicious

Chickpeas can be little worked to be prepared through the cooking time and the period in which they should be soaked to eliminate toxins, but all their work is useful because it has a unique flavor and many fibers and nutrients that can bring many benefits. for health and fitness. Foods contain good amounts of carbohydrates, phosphates, calcium and B-complex vitamins, among other important nutrients.

If you are trying to lose weight, how to prepare some of these recipes with light yolks? It has for all tastes, for cold and hot days, simpler recipes and less elaborate and sophisticated ones.

Accompany yourself and opt for your preferences, remember that all chickpea recipes are light and help you lose weight so that you can prepare without fear. Enjoy the meal!

1. Light bean salad recipe

ingredient:

  • 3 cups of chickpeas
  • 1/2 cup green corn
  • 1 cup peas
  • 1 cup of carrot tea
  • 1/2 cup green bell pepper
  • 1 cup of red chocolate
  • 1/2 diced onion
  • parsley to taste.
  • pepper to taste
  • salt to taste
  • 1 tablespoon mustache
  • 1/2 tablespoon olive oil
  • 2 tablespoons apple cider vinegar.

Preparation method:

Cut the peeled carrot into cubes and cook lightly until al dente. Cook the chickpeas in a pressure cooker for 15 minutes, drain and set aside to cool. Cut the peppers into cubes, as well as the onions. Include all the sauce ingredients, mix well and set aside. Include all the salad ingredients except the parsley, mix in the sauce and refrigerate. When serving, add fresh parsley.

2. Recipe for light bean soup

ingredient:

  • 5 bunches of broccoli
  • 3 tablespoons chickpeas
  • 1 stalk of celery
  • 1 tablespoon golden seed
  • 1 teaspoon turmeric
  • 4 tablespoons chopped green scent
  • salt tip
  • thread of olive oil.

Preparation method:

Cook the chickpeas in a pressure cooker until al dente. Observe the cooking water. Steam broccoli until al dente. Take celery, chickpeas and broccoli to cook in the pan with the chickpea's cooking water. Season with salt and turmeric. Let it cook until very soft. Wait for it to cool and beat in the blender until smooth. Reheat and season with salt, turmeric, green scent. Wash with olive oil and sprinkle with flax seeds. Serve.

3. Recipe recipe with brown beans

ingredient:

  • 250 grams of chickpeas
  • 1 small eggplant
  • 100 grams of pod
  • 1 zucchini
  • 1 white onion
  • 4 Italian tomatoes
  • 2 cloves of garlic
  • salt to taste
  • black pepper.

Preparation method:

Wash all ingredients thoroughly. Let the chickpeas soften overnight. Drain the next day and cook in a pressure cooker with water for 40 minutes. Meanwhile, cut the zucchini into small cubes, as well as the eggplant. Take the zucchini to enjoy a pan with olive oil, then add the eggplant and set aside. In an anti-stick pan sauté the garlic and onion, then add the peeled and cracked tomatoes. Cover and cook well. Stir in the reserved zucchini and eggplant and cut the bridge into strips. Bring to the boil for 5 minutes with the lid on. Add spices, boiled and drained chickpeas, season season if necessary and serve.

4. Easy chickpea hiding recipe

ingredient:

  • 3 cups of prepared walnuts
  • ½ chopped onion
  • 3 tablespoons olive oil
  • sea ​​salt
  • 1 cup and a half of baking water.
  • 300 grams of chopped chicken
  • basil leaves to taste
  • 1 cup chopped palm
  • 3 tablespoons curd light
  • salt to taste
  • 1/2 chopped onion
  • 1 chopped tomato.

Preparation method:

Cook the chickpeas in a pressure cooker until well cooked, for 40 to 45 minutes. Then blend 3 cups of chickpeas in the blender with the onion yolk, olive oil and salt. Gradually add the chickpea cooking water, depending on the need to help with the beating. Beat a little, mix with a spoon and beat again. Do this until the walnut turns into a paste.

Reform the sliced ​​chicken with onions and tomatoes in an anti-stick pan with olive oil. Add the palm and season with salt and basil. Include the curd to give cream. Pour the filling into a greased refractory and top with chickpea paste. Bake for heating. There you go!

5. Bean-burger recipe

ingredient:

  • 300g of raw chickpeas
  • 1 small onion
  • 1 clove of garlic
  • 1 grated carrot
  • 3 tablespoons olive oil
  • 1 ½ cup of oat bran
  • 1/2 cup potato starch
  • 1 teaspoon salt
  • 1 tablespoon chopped parsley
  • pepper to taste.

Preparation method:

Leave the chickpeas in the sauce for about 12 hours. Cook in a pressure cooker for 15 minutes after raising the pressure. Drain the chickpeas and bring to a processor or blender. Book it.

Chop the onion and garlic. Saute the onion in the olive oil. When golden, pour this mixture into the processor and beat with the chickpeas. Season with salt, pepper and parsley. Transfer to a bowl and add the carrot. Mix well. Gradually add and incorporate the oat bran and sprinkle until the mixture becomes stronger to work the dough.

Fill the burgers with 150g each. Take a greased, preheated non-stick skillet. Let it brown and twist. Repeat the process with all the burgers. Serviți cu pâine și salată!

6. Rețetă ușoară de ciocolată cu cioc

ingredient:

  • 3 eggs
  • făină de orez
  • unt de lumină
  • salt to taste
  • 1 tablespoon olive oil
  • 2 cesti de nucă preparată
  • 200 de grame de cremă ușoară
  • 1 tulpină de praz
  • 1 cățel de usturoi, tocată
  • minele de brânză pe gust
  • piper negru.

Preparation method:

Lăsați năutul în sos peste noapte sau cel puțin 8 ore. Scurgeți apa și aduceți năuturile să gătească într-un aragaz sub presiune timp de 40 de minute sau până când este foarte moale. Aduceți năuturile să se scurgă cu uleiul de măsline, sare și o parte din apa de gătit pentru a vă ajuta să bateți. Când faceți o pastă, lăsați-o la o parte. Ungeți o formă rotundă medie cu ulei de măsline și făină de orez. Puneți toată aluatul paste de năut în formă unsă. Luați aluatul în cuptor pentru a obține o lumină de aur. După 10 minute, scoateți aluatul și lăsați-l deoparte.

Tăiați ciorchinii de usturoi tăiați în felii subțiri și tăiați usturoiul cu ulei de măsline într-o tigaie. Rezervați-o. Într-un castron, combinați ouăle, smântâna, tocanul de praz, brânza tocată și se toarnă cu gust și sare. Se toarna peste aluat. Luați quiche pentru a coace pentru încă 30 - 40 de minute. Serve.

7. Rețetă pentru lumina hummus

ingredients

  • 450 g de semințe de duze hidratate, spălate și drenate
  • ½ lămâie stoarsă
  • 1 cățel de usturoi, tocată
  • 2 linguri de tahini
  • 3 linguri de ulei de măsline
  • 3 tablespoons water
  • ½ linguriță de chimen
  • salt to taste
  • pepper to taste
  • vârful paprika afumat.

Method of preparation

După hidratarea năutului de gătit într-o aragaz sub presiune până la foarte moale, timp de aproximativ 40 până la 50 de minute. Scurgeți și lăsați-vă deoparte. Puneți totul într-un procesor de bucătărie și amestecați până când obțineți o pastă omogenă. Dacă nu aveți un procesor, puteți folosi un mixer. Se condimentează bine și se usucă cu mai mult ulei de măsline înainte de servire. Este perfect pentru a servi cu pâine prăjită sau pâine siriană ca aperitiv sau aperitiv.

8. Rețetă Omelet cu năut

ingredient:

  • 1 ceașcă de năut
  • 1 cană Apă
  • 2 linguri de seminte de aur de aur
  • 2 lingurițe de ulei de nucă de cocos
  • 1 lingurita de turmeric
  • 1 lingurita de ierburi fine
  • patrunjel la gust
  • ardei la gust
  • tocat coriandru la gust
  • pepper to taste
  • sare la gust.

Preparation method:

Lăsați năutul în sos timp de 12 ore. Apoi bate amestecătorul sau mixerul cu o ceașcă de apă. Bateți timp de 5 minute pentru a forma o pastă omogenă. Se adaugă celelalte ingrediente și se condimentează la aluat și se amestecă bine cu o lingură. Separați o tigaie de pâine și unsoare cu ulei de nucă de cocos. Se încălzește, se toarnă aluatul de omletă, se acoperă și se fierbe la foc mic timp de 8 minute. Rotiți cealaltă parte și gătiți încă 5 minute neacoperite. Îndoiți și serviți cu salată și legume proaspete.

9. Rețetă pentru găluște de găină cu creveți

ingredient:

  • 6 creveți mari și curate
  • 200 de grame de năut
  • 1 large tomato
  • 1 ceapă tocată
  • olive oil
  • regat piper negru
  • salt to taste
  • patrunjel la gust
  • coriandru la gust.

Preparation method:

Lăsați năutul să se înmoaie peste noapte. Scurgeti. Aduceți la gratar a doua zi cu apă și sare. Într-o tigaie cu ulei de măsline, se mănânce ceapa, se adaugă roșiile tocate și se condimentează cu sare și piper. Apoi adăugați crevetele curățate și fierbeți timp de 3 minute. Rezervați-o. Se scurge năutul gătit și se adaugă la tocană de creveți. Lăsați-l să gătească timp de 5 minute și să se condimenteze cu sare și piper și se termină cu pătrunjel și coriandru proaspăt. Serviți tocanul.

10. Rețetă pentru risotto de fasole ușoară

ingredient:

  • 1 ceasca de orez arboreal
  • 1 ceapă mare tocată
  • 2 roșii mari cubulete
  • 1 ceașcă gătită
  • 1 dovlecel mediu italian
  • 1/2 cana de vin alb uscat
  • 2 linguri unt de lumină
  • 2 tablespoons olive oil
  • cimbru uscat la gust
  • 1, 5 litri de stoc de legume
  • sare la gust.

Preparation method:

Gatiti nuca intr-un aragaz sub presiune timp de 40 de minute. Desfaceți dovlecelul cu un mandolină sau dacă nu ați folosit un tăietor de legume și tăiați dovlecelul în felii subțiri. Rezervați-o. Se încălzește bulionul de legume naturale într-o tavă. Într-o altă tigaie se pune ceapa în unt cu unt de măsline. Se adaugă orezul și se scotură cu vin alb. Se amestecă până când alcoolul se evaporă, iar vinul aproape se usucă și apoi începe să se adauge bulionul și legumele și se adaugă roșiile tocate. Continuați să beți cu bulion pe măsură ce este uscat. Apoi, atunci când orezul este deja al dente, adăugați năuturile gătite și dovleceii. Se condimentează cu ulei de măsline și se topește câteva minute. În cele din urmă, adăugați cimbru și o lingură de unt pentru a da rizotul cremoasă. Continue serving.

Elaborat de nutriționistul american Haylie Pomroy, dieta metabolică rapidă presupune că cea mai bună soluție pentru a menține metabolismul accelerat - când metabolismul este așa, este un semn că procesul de ardere a grăsimilor și a caloriilor de către organism este mai eficientă - constă în controlul alimentării. Pentru nutrițio

Ciupercile sunt surse excelente de proteine, utilizate în mod constant ca sursă de nutrienți principali ai vegetarienilor și veganilor, deoarece textura lor adesea seamănă cu unele tipuri de carne. Dar nu numai vegetarienii și veganii consumă și se dedau la ciuperci. Ele devin din ce în ce mai integrate în mesele braziliene și apar adesea în restaurante sofisticate cu starter. Cu toate că


Video: Top 10 Appetizer Ideas That Take Less Than 10 minutes (July 2022).


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