Traditional recipes

Green pea salad with mayonnaise

Green pea salad with mayonnaise


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"Love is a salad"
Because it is very tasty!

  • 1 bag of frozen beans
  • 2 eggs
  • 300 ml oil
  • 1 tablespoon mustard
  • 1 clove of garlic
  • salt
  • pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Lettuce with mayonnaise:

First, boil the pods with a pinch of salt.

Separately, boil an egg and from the boiled egg yolk + raw egg yolk + oil, we will make mayonnaise: put the yolks in a bowl, mix in one direction and gradually add the oil. At the end we add a tablespoon of mustard in mayonnaise.

We clean the garlic and grind it like a mujdei.

Mix the cooked pods with mayonnaise and crushed garlic. Add salt and pepper to taste.


Tips sites

1

You can also add boiled or fried chicken breast.

2

A little green parsley added.


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Preparation Baked beans with sour cream and breadcrumbs & # 8211 green beans au gratin

I washed the bean pods with cold water and cut them at one end of the tail area. I left the mustaches because they were tender. In a large pot I boiled 3 L of water with 3 good teaspoons of salt. When it started to boil, I boiled the bean pods. I didn't leave them in boiling water for more than 4-5 minutes, even if it didn't boil anymore (because its temperature dropped). I didn't want the beans to become dusty, considering that I was going to cook it in the oven as well.

I prepared a large bowl of cold water and some ice cubes. I put out the fire under the pot and poured the hot beans into a strainer, directly under the cold water jet. After about 30 seconds I moved the pods to the bowl of cold water and ice and left them there for about 5 minutes. This step is very important because cold water stops the cooking process of the pods.

Finally I drained them and left them in the strainer. At this stage it can be put in bags and frozen or turned into a delicious one bean salad with mayonnaise and garlic.

In the meantime, I turned on the oven at 180 C (medium to high in gas).

Rosemary breadcrumbs for au gratin beans

In a non-stick pan, lightly heat the oil and butter. I added the breadcrumbs with a pinch of salt and browned it over medium heat for a few minutes. I don't want it to be too dark because it will bake in the oven as well.

Assemble baked pod beans with sour cream and breadcrumbs

I chose the right heat-resistant dish and greased it with a little soft butter. I divided the breadcrumbs into 2 and a half and sprinkled them on the bottom of the pot. This was followed by the layer of beans (well drained).

I salted them a little more (I tasted one and it didn't seem salty enough) and I added a few flakes of butter. If you want you can laugh a little cheese now. I poured sour cream on top and distributed the rest of the breadcrumbs.


Pea salad with mesh

Preparation:
1. Peel a squash, grate it and boil it for 5 minutes in boiling water with a pinch of salt, after which you can put it in a very cold water bath to stop the boiling. Or, if they are from the jar, drain them well and set them aside.

2. In a saucepan, boil the vinegar in a liter of water. Break the eggs, one at a time, into a cup, and from this, let them slide lightly into the pan, as soon as the water starts to boil. After they have boiled for 4 minutes, remove them with a whisk, drain and set aside. With a knife, scrape the Parmesan cheese in the shape of scales and cut the tomato into cubes, removing the seeds. Then grate the lemon peel.

3. Prepare the sauce: squeeze a lemon and put the juice obtained in a bowl, adding mustard, salt, pepper and sour cream, and mixing well the composition for the sauce.

4. Place the pea pods on 4 plates, placing one egg in the middle, prepared in Romanian (after you have broken the egg, let its contents slide easily right on the surface of the water and wait to boil for 1-2 minutes, until the egg white coagulates, the yolk remaining soft). Top with Parmesan cheese, place the diced tomatoes and cover with sauce. Garnish with lemon peel. Serve immediately.


Boil the beets in salted water, as well as the pods (if they are not canned). Peel an apple, grate it and slice it. Cut the walnut kernels into small pieces. The sauce is prepared as follows: In a bowl, mix the mustard with the balsamic vinegar, season to taste with salt and pepper and gradually add the olive oil, stirring constantly until it becomes a thick sauce.

The dish is prepared as follows: put a spoonful of sauce over which are placed the pods, beets (they should be hot), the pieces of tuna, 3.4 slices of apple, the pieces of nuts and sprinkle the rest of the sauce. Garnish with finely chopped greens and serve hot.


Pea salad, chicken breast and Greek yogurt

Oh boy. In summer, this salad of pods, chicken breast and yogurt is indispensable in our house. Normally the salad is prepared with mayonnaise and a little sour cream, but because I can't stop eating when I prepare it, I decided to replace the mayonnaise with Greek yogurt and it seems insane.

time: 30 min

Difficulty: light

ingredients:

  • 250 gr green pods
  • 200 gr chicken breast
  • 150 gr Greek yogurt 10%
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • dill
  • salt pepper

Boil the chicken breast. Separately, in another pot, boil water with a teaspoon of salt. When the water starts to boil, add the pods. Let them boil until soft. We take them out, drain them and let them cool.

Finely chop the pods and chicken breast. Chop the dill and grind the garlic. We mix all the ingredients.

Pea salad, chicken breast and Greek yogurt is perfect if you have guests at a brunch. You can also prepare moutabal or tzatziki sauce with zucchini and mint.

I am also waiting for your opinions on the facebook, instagram and pinterest pages.


Ingredients Low garlic paste

800 gr yellow pasta
8 cloves garlic
1 teaspoon sweet paprika
1/2 teaspoon pepper
salt
1/4 bunch of parsley
2 dill wires (optional)
4 tablespoons oil

Preparation Low garlic paste

  1. Clean the pods from the ends and break them into 2-3 pieces.
  2. In the hot oil add 6 cloves of crushed garlic and cook quickly. Then add the pods and continue to cook for another 2-3 minutes, stirring often.
  3. Cover the pods with 2 cups of water, add the finely chopped spices and greens. Put the lid on and cook over medium heat for about 25-30 minutes. Check that they are cooked after this time and if they are not ready, leave them to boil with a lid.
  4. Add the remaining 2 cloves of crushed garlic and cook for another 5 minutes without the lid, to remove the sauce from the pods.
  5. Serve simply with toast or as a side dish.

1. Low garlic paste


Green beans with garlic - a seasonal delicacy

For starters, you need some essential ingredients:

- 5 cloves of garlic, grind

The preparation method is as follows:

Start by thoroughly cleaning the bean pods, cutting off their heads. You can leave them whole or break them in half, depending on your preferences. After that, put the pods in a pot of water on the fire, and let them boil for 10-15 minutes. When you notice that they have softened a little, drain the liquid well, using a sieve. Then, put in a pan the three tablespoons of butter and crushed garlic, then classify everything over low heat for 1-2 minutes, stirring constantly, until the color of the composition changes, becoming slightly golden. Now it's time to put the pods in the pan and leave them on the fire for about 5 minutes, until they drop and are easily penetrated by the aroma of garlic butter. At the end, add salt and pepper to taste, sprinkle a few chili flakes on top and get ready to enjoy this simple and delicious dish!

Try to prepare this recipe for garlic paste and you will forget about the hot days when you spent good hours in front of the stove, to cook!



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