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Pangasius fillets with asparagus bouquets

Pangasius fillets with asparagus bouquets

Grease the pan on the stove with a little oil and place the sliced ​​tomatoes in layers, over the tomatoes we place the fish fillets. Separately, make a paste of 150 grams of cheese, 100 grams of sesame, 4 cloves of garlic, tomato sauce, salt and pepper, mix well, place this paste over the fish fillets, put a cup of wine in the pan semi-dry white, add water, cover in aluminum foil, put in the oven and leave for about 20-25 minutes.

Remove the woody part of the asparagus and put it to boil in salted water, leave it for about 7-10 minutes, then try if it is done, if it is not left until it is cooked, then drain and yes waiting. Take a pan in which you will put 100 gr of butter and pull the asparagus into the pan, then remove the asparagus and put 3 pieces in the slices of ham and form a bouquet that will be soaked for 2 minutes in butter in the same pan.

After the 20-25 minutes have passed, the time necessary for the fish to be prepared, remove the aluminum foil to check if it is not ready, it will be put in the oven for a maximum of 5-10 minutes without aluminum foil.

We will have to serve the asparagus bouquets with a white sauce made up of the following ingredients: finely chopped onion, cook in butter, add blue cheese, sour cream and a cup of white wine and walnuts, salt, pepper. It is decorated with lettuce, lemon and Parmesan cheese as in the next photos, the photos are not very successful because I took them with the phone because the batteries in the device were discharged.

Good appetite


How do you prepare asparagus?

Asparagus is rich in folic acid, contains rutin, a chemical compound with antioxidant and anti-inflammatory properties and, last but not least, is an important source of inulin, an insoluble fiber that helps grow good intestinal bacteria.

There are several types of asparagus: thick green asparagus, thin green asparagus, baby asparagus, wild asparagus or white asparagus. The most common assortment in our country is the thick green asparagus.

Asparagus & # 8222classic & # 8221 is usually sold in bouquets of 14-18 pieces, of which about 3-5 stems are served in one portion. When buying asparagus, do not choose it if it has open tips, soft and spotted stems, or an unpleasant odor. You can squeeze the asparagus tie in your hand and, if it creaks, then you will know for sure that it is fresh.

The fresh asparagus is kept for 3-4 days in the refrigerator, in a plastic bag. It can also be kept if you immerse its tails in 5-10 cm of cold water, in a taller glass. If you scald the asparagus, you can store it for up to 9 months in the freezer. But you have to remember that, like any other vegetable, the longer you keep it, the more it will harden and lose its taste and properties.

When preparing asparagus, remove the lower ends of the stems, where the color fades. If you have more mature, stronger and more woody stems, remove the wooden end. If you want, you can peel the bottom of the stems.

From now on, the way you cook asparagus is at your discretion, depending on its use. The cooking time will always depend on the thickness of the stems, the thicker they will be, the more they will have to be cooked.


Pangasius baked with asparagus

Baking paper or parchment paper has two main purposes. We use it to prevent stains from baking trays and dishes and to prevent food from sticking to them, and we use it to preserve the flavors and nutritional value of the goodies we cook. The last case also applies here: the pangasius fillet will take over the flavors of the other ingredients and will also give something. Healthy, light and ready in 25 minutes.


Over

Pain is a burden! This goes without saying, but we must not minimize the consequences of any pain, chronic or acute. The most commonly used treatments in Western culture are pills and antibiotics. However, in recent years, there has been a trend towards a return to traditional remedies, natural remedies and alternative medicine practices specific to Eastern Eastern culture.

Given that there is not (yet) an ideal medical practice, 100% safe and universally valid, most likely, the truth is in the middle of the two cultures. One such product that has appeared relatively recently on the market but has been used for thousands of years is CBD oil cream.

For starters, what is CBD?

If the term "CBD" is foreign to you, it is useful to know that this is an abbreviation for cannabidiol, a natural extract from the cannabis plant. And no, this substance has no hallucinogenic effects, because it does not contain THC (tetrahydrocannabinol), the substance that places cannabis use outside the law. Therefore, in Romania, any product containing cannabidiol is perfectly legal.

What is CBD cream used for?

When you apply creams or ointments on the skin, they can have benefits both for the surface of the skin and for the layers under the dermis. Most CBD oil creams work on both levels. The human body has an endocannabinoid system that normalizes appetite, mood, pain and pleasure.

Cannabinoid substances, such as CBD, activate the endocannabinoid system through skin receptors, muscle tissue, and nerve endings. This explains why most CBD creams are used to relieve chronic pain, inflammation and itching.

How to use cannabidiol cream?

Usually, the use of such creams with CBD oil is extremely simple. For local treatment, you need to identify the source of the pain or discomfort and just apply the cream. The process is similar to using a moisturizer.

Depending on the amount of CBD oil in the composition of the cream, you will be able to get faster or slower effects. It is advisable to start using this type of cream with a lower concentration and, over time, you can increase the percentage of cannabidiol. Watch out! If you have allergic problems, read the list of ingredients carefully and consult your doctor before using the cream.

The benefits of CBD cream

The main effects of using products that are applied directly to the skin and contain cannabidiol are to reduce the sensation of pain, reduce inflammation and improve skin health. For example, two common conditions in which the use of a CBD cream is recommended are arthritis and psoriasis. Moreover, although the application of the cream is local, the effects are felt throughout the body. You will feel more relaxed, calmer and less stressed!

The advantages of using a cream based on CBD oil are numerous and are very quickly noticeable. To be sure of the quality of the product of your choice, consult the varied offer from CBDLife. Choose the product that best suits your needs. Get rid of pain and discomfort in a simple and natural way. Do not hesitate, try!


GOOD NEWS menu / 5 FISH recipes prepared in less than 30 minutes

Good news It is one of the most important holidays of the year for Christians. After Easter and Christmas of course. Romanians celebrate the Annunciation on March 25.

Christian tradition says that fish is eaten on the Annunciation, because it is the food that the Savior Jesus ate. "After the resurrection, Jesus ate roasted fish and honeycomb to convince his disciples that he was resurrected."

Whether you want a dietary product (low carb) or you want a normal preparation, we present today 5 fish recipes, quick and easy to make:

OVEN SALMON WITH ASPARAGUS

LOW-CARBIngredient:
1 clove of garlic, chopped
1 row of salmon
500gr asparagus
Parmesan
greens

Method of preparation: Preheat the oven to 170C. Prepare the asparagus. Place baking paper in a tray and place the fish fillet. Arrange the asparagus around the fish. Sprinkle with Parmesan cheese and bake for 6-10 minutes.

OVEN SALMON, WITH PESTO AND GREEN BEANS

Ingredients (for 2 servings):
2 hands of fresh green beans
sea ​​salt and fresh pepper
2 lamai
2 salmon fillets of 150 grams each
2 tablespoons pesto tip
olive oil

Method of preparation: Preheat the oven to 200 degrees Celsius. Cut the heads from the beans and put them in a large pot with boiled water (and salt) and cook for 3-4 minutes. Spread a piece of aluminum foil on the table, drain half the amount of beans and place it in the center of the foil. Place a salmon fillet on top, skin down, and "dress" it with a tablespoon of pesto sauce. Sprinkle the fish with a little olive oil, with the juice of a lemon and season with salt and pepper. Wrap the salmon in foil. Repeat the same steps for the other tab. Put the salmon in the pan and put it in the oven for 15 minutes. Take it out, let it cool for 5 minutes and then transfer it to a plate.

SMOKED SALMON FRUIT AND BROCCOLI

Ingredient:
5 eggs
1 handful of broccoli bouquets (say 100g)
100g smoked or marinated salmon
1-2 tablespoons olive oil

Method of preparation: grease the bowl with olive oil, put beaten eggs, add sliced ​​broccoli and salmon and put in the oven for about 30 minutes (until the eggs coagulate and brown a little).


File pangasius fiert

When we have a craving for a fish, all we have to do is run to the nearest fishery and choose the fish we thought about how to cook it.

For this recipe we will choose a Pangasius fish (although many people are skeptical of choosing this fish, there is much controversy about it & # 8230. But we must not forget that this kind of evidence has not yet been presented and consumed in moderation can not be toxic to the body. )

Easy to prepare, tasty in many variants, Pangsius fish contains polyunsaturated fats, proteins, calcium, iron, recommended for people who want to lose weight and more.


Figures to keep in mind

Proteins have the most complicated chemical structure among macronutrients - as a result, the body has to make a special effort to process them and consume up to 30% of the calories it stores. For the metabolism of complex carbohydrates, such as those in unprocessed foods, 20% of their caloric value is consumed. In contrast, simple fats and carbohydrates (sugar and white flour) have a low thermogenic effect - around 3%.


Liquid preparation technology

Liquid preparations are those culinary preparations that have a high liquid content. For their preparation are used meat, bones, vegetables, various additives such as: groats, pasta, eggs. sour cream, spicy greens. Having a high fluid content, they also have the role of replacing fluid loss in the body. The thermal process applied to obtain them is boiling, which gives them great digestibility. Their role of opening the appetite and digestibility places them at the beginning of the menu, being served at lunch and sometimes at dinner, as a first course.

Because during the technological process some of the vitamins are destroyed, at the end of cooking or even before serving in the dishes, finely chopped greens, sour cream or other additives are added in order to replace the loss of vitamins during the heat treatment. This shortcoming was largely remedied by replacing the classic boiling by heat treatment in pressure cookers, the process shortening the cooking time by 30-40%.

Soups liquids with a sweet, clear or thickened taste are prepared.

The soup had cleared obtained by combining a bone (or meat) soup with various additives. If the clarification operation is also applied to the soup, it is obtained simple consumption.

The consumer (fr. Consomme) is a clear, concentrated and defatted liquid preparation, which is served in the menus prepared for different occasions.

In order to serve, the clear soups receive different elements of addition, the manufacturing technology being specific for each one.

Examples: semolina soup with semolina, homemade noodle soup.

Consumer names are very diverse. Among them we mention the consumers named:

according to the filler materials,

ex. : Consume straw-parmesan (with puff pastry salts with grated parmesan, named in French parmesan straws, served separately) Consume with vegetables (with carrot, leek, celery, cabbage, parsley root, chopped bell peppers, peas, stewed)

by place of origin,

ex. : Consume in Madrid (with Madrid tomatoes = in Madrid)

According to the names of some historical personalities to whom they were dedicated

Thickened soups liquids with high density are prepared, due to the maintenance of the vegetables in the preparation and after the thermal processing.

from vegetables and meat, eg: bean soup with ribs

from vegetables and bone broth, e.g. : potato soup, tomato soup.

Creams are thickened soups, obtained by passing the heat-processed vegetables, mixed with the boiling liquid in which small particles of vegetables are suspended.

The creams contain at least two vegetables: onion and basic vegetable which also gives the name of the cream. Usually, the creams are served with croutons of toast on top. Exceptions are the following creams:

cream of cauliflower / broccoli - served with bouquets of boiled cauliflower / boiled broccoli cream of mushrooms is served with slices of stewed mushrooms cream of macaroni is served with boiled macaroni and cut into small pieces cream cream is served with chicken breast boiled and diced chicken fish cream (salami) is served with cubes of boiled salami fillets asparagus cream is served with boiled asparagus sticks.

Borscht and soups are liquid preparations obtained from vegetables or vegetable meat. They differ from soups in that they are sour.

The basic components of soups and borscht are: eiemariiJ liquid, which is fallen water and fat, for vegetable soups and borscht, bone soup, for vegetable soups and borscht and bone and meat soup, for vegetable and meat soups and borscht (meat remaining in the preparation) Diferitedifferent vegetables, the more often used being onions, carrots, parsley root, teiina Additional elements (one or more elements): rice or pasta with swarm to increase the consistency flour with the role of binding and increase the consistency of eggs, sour cream, yogurt, milk with swarm to increase the nutritional value and improve taste. The mixture of flour, egg yolk and sour cream is called liezon (din fr. liaison) s it is added in some soups with the role of increasing the consistency, nutritional and energetic value of the soup

sharpening elements, sauerkraut juice, homemade borscht, vinegar, lemon salt, yogurt, whey, tomato juice or tomato paste, raw fruit puree (corcoduse, green plums, green grapes)

seasoning greens, larch, parsley, tarragon and dill for soups, and for borscht, larch and parsley.

Borscht and soups can be: from vegetables, eg: potato soup, lettuce soup from vegetables and bone broth, eg: peasant vegetable soup

from vegetables and meat, eg: borscht (Moldovan, Russian, lamb, fish) soups (belly, peasant pork, beef, chicken, special meatballs, Transylvanian pork, of the Greek chicken).

The technological process of obtaining liquid preparations includes a series of common operations.

Checking the quality of raw and auxiliary materials: the vegetables used must be cooked, healthy, unharmed, clean. bone (beef and veal), breast with bone (beef), beef tail, bones with or without marrow and sieve, by-products (beef belly, pork head), sheep meat (back, meat, neck, head breast), poultry, fish.

Dosing: it is done by weighing or volumetric measurement, according to the manufacturing recipes

Preliminary preparation of raw materials: consists of cleaning, washing, dividing operations, specific to the raw materials used.

Heat processing: it is made immediately after the preliminary processing, in enameled metal vessels or in stainless steel vessels, using a small amount of water. In order to reduce the loss of nutrients as much as possible, in addition to using pressure vessels, the meat is boiled in cold water, so that the water-soluble substances pass into the boiling liquid. The vegetables are boiled after about an hour (during which time the meat has penetrated). The additions are placed according to the specifics, in the order provided by the recipe, towards the end of boiling or after a slight tempering (the exonion link is added at 50 - 55 C.

Processes specific to liquid preparations

the bird In the case of creams, the vegetables are made after they have boiled completely, with the help of a sieve or blender. Continue cooking for about 10 minutes. Towards the end of the heat treatment, the consistency and the final structure of the cream are achieved by adding the lychee, in this case obtained from egg yolks, milk and flour, continuing to boil for another 10 minutes, under continuous mixing. Add butter cubes on top to prevent the crust from forming.

clarification soup in order to obtain the consumption is made by mixing it with the clarifying material, slow cooking for 60 minutes, during which time all the suspensions are entrained, operation followed by straining and degreasing. In order to obtain a clear consumption, a few ice cubes are added to the boiling liquid, ensuring a gradual coagulation of the clarifying elements (meat and egg white) and aea entrainment of all suspended particles on the surface of the formed curd.

Presentation and serving liquid preparations are made in bowls, soups or cups: they are served hot with specific additives (spicy greens, croutons, noodles, dumplings etc.)

QUALITY CONDITIONS

appearance - clear or slightly opalescent

vegetables and additives with a defined shape, penetrated but not crushed

color -yellow or specific to the basic vegetable

taste and smell - pleasant, characteristic of the basic elements and additives, without foreign taste and smell (sour, fermented), sweet taste, appropriate seasoning.

dense-dense, opaque, on the surface specific croutons or additives color - white - yellow or with a slight shade of the basic vegetable

taste and smell - pleasant, characteristic of the basic elements and additives, without foreign taste and smell (sour, fermented), sweet taste, appropriate seasoning

uniformly portioned pieces of meat with a defined shape

vegetables and additives with a defined shape, penetrated, unscrambled. color - white - yellow (those with eggs)

reddish (those with tomato or tomato paste)

Taste and smell - pleasant, characteristic of the basic elements and additives, without foreign taste and smell (sour, fermented), sour taste, appropriate seasoning.

BONE SOUP : bones (cow, veal, poultry, chicken) with marrow, carrots, onions, celery, parsnips, parsley, peppercorns, salt.

-Preparation: the bones are boiled with salt, frothed and after about 2-3 hours of cooking add the vegetables and pepper. Boil for another hour and then strain through damp etamine.

PEASANT SOUP WITH CUTS : potatoes, onions, celery, carrots, parsley, parsnips, bell peppers, oil, noodles, sour cream, green parsley and salt.

-Preparation: the vegetables are smothered in oil, boiled for 30 minutes in water, then the potatoes are added and continue to boil. Boil the noodles in boiling salted water, drain and boil for about 10 minutes. Cream diluted with a little water is introduced at the end.

POULTRY CREAM SOUP WITH MUSHROOMS: mushrooms, chicken, butter, flour, onions, sour cream, egg yolks and salt.

-Preparation: the bird is washed, the mushrooms are cut into slices, and the onion is cut into slices. Boil the chicken in salted water, froth, then add the onion. The chicken is deboned and cut into croutons. In the soup add flour dissolved in a little water and boil for about 20 minutes, sauté the mushrooms in butter, prepare a liaison of egg yolk and sour cream. In the mashed soup add the liaison, mushrooms, croutons, boil for about 10 minutes and add the rest of the butter.

POTATO CREAM SOUP: potatoes, celery, parsley, parsnips, onions, sour cream, eggs, butter, soup and salt.

-Preparation: the vegetables are boiled in a bowl with water, and after boiling they are passed and the soup (of bones) is added. Separately, make the egg liaison with the cream, which is added over the cream and the soup is boiled for about 10 minutes, after which butter and salt are added.

GREEK PUI SOUP: chicken, carrots, parsley, parsnips, celery, onions, rice, sour cream, egg yolks, oil, lemon juice, dill, salt.

-Preparation: the vegetables are cut into small pieces, the rice is boiled in boiling water, the meat is boiled in salted water and frothed. Add the onion, the vegetables smothered in oil and continue cooking for about 15 minutes. The boiled cam is removed, deboned, cut into cubes and kept in a caid. In the soup add the rice, liaison and cook for another 5 minutes over medium heat. After boiling, add the lemon juice, greens and chicken croutons.

ARDELENEASCA PIG SOUP: pork brine, parsley, parsnips, carrots, onions, celery, tarragon, green parsley, yolks. Cream, rice, vinegar and salt.

- Preparation: chop the onion, cut the vegetables into cubes, boil the rice separately and cool. Boil the brine in salted water and froth. Add onions, vegetables and continue to boil. After the broth has boiled, it is cooled, deboned, croutons are cut and kept in the caid. Add the rice, tarragon to the soup and cook for a few more minutes. From yolks and sour cream is made a liaison that is added together with vinegar, greens and rasol cards.

MEATBALL SOUP: beef, carrots, parsley, celery, parsnips, tomatoes, bell peppers, onions, tomato paste, rice, oil, eggs, soup, lemon, ground pepper, larch, salt. Preparation: the vegetables are cut into small cubes, the tomatoes are cut into slices, the onion is cut into a slice, a small part, the rice is boiled in water, the onion is simmered in oil and cooled. Chop the meat with finely chopped onion, add eggs, some greens, pepper and salt. Mix and make meatballs. Boil in boiling salted water. The meatballs and cooking juice are kept warm. Boil the vegetables in water, and when they have cooked the meatballs, soup, tomatoes, tomato paste thinner with soup, rice and boil for about 10 minutes, then add the lemon juice.

COW PEANUT SOUP: beef, carrots, parsley, parsnips, onions, bell peppers, potatoes, white cabbage, tomatoes, tomato paste, oil, green peas, green beans, lemon, salt.

Preparation: cut the vegetables into irregular shapes, potatoes into small cubes, finely chopped onion, julienned pepper, cabbage cut into squares, sliced ​​tomatoes. Boil the meat in salted water, froth and add onions. The vegetables are simmered in oil, with the addition of soup. When the meat is half cooked, add the stewed vegetables, potatoes and cabbage. Towards the end add the peas, green beans, tomatoes and tomato paste. The meat is cut into croutons. At the end, add lemon or vinegar juice and greens.

CRAP SOUP : headless carp, carrots, parsnips, parsley, celery, onions, tomatoes, oil, lemon juice, larch, green parsley, salt.

-Preparation: the fish is salted. The vegetables are cut into juliennes, the tomatoes are scalded, the skin is peeled and sliced, the onion is boiled in salted water, the vegetables are smothered in oil and soup, then they are put over the soup. When it is almost ready, add the fish and cook for another 15 minutes. Add the tomatoes, lemon juice and cook for a few more minutes. At the end, add the greens.

TRIPE SOUP : beef belly, pork or beef legs, cow broth, carrots, onions, celery, garlic, sour cream (yogurt), egg yolks, vinegar, salt, peppercorns, flour and donuts.

Preparation: cut the vegetables lengthwise, belly and legs boil for about 6-7 hours, froth. Add the carrots, onion, celery, pepper, garlic, and salt. After boiling, cut the belly into strips about 5 cm long. Strain the juice and pour over the resulting meat. Separately, make a dressing of flour, yogurt and / or sour cream and egg yolk, which is gradually added to the soup, stirring constantly. Finally add the vinegar, garlic and cook for a few more minutes. in the dressing room are put the julienned donuts.

RUSSIAN STOCK EXCHANGE : beef, carrots, onions, sweet cabbage, beets, bell peppers, cardboard, tomatoes, teostesn, parsley, u-iei, sour cream, borscht and salt.

-Preparation: the meat is portioned into pieces of about 60g, the vegetables are cut into thin strips, the potatoes are cut into cubes, the tomatoes are cut into slices, and the beets are boiled in borscht to maintain their color. Boil the meat in salted water, sauté the vegetables in oil and soup. When the meat is half cooked, add the stewed vegetables, potatoes, red spice, borscht and cook a little longer. Towards the end, add the parsley and the larch or they can be added at the time of serving.

HONEY BAGS : lamb with bone, green onion, carrots, celery, oil, borscht, parsley, green larch and salt.

& # 9632Preparation: chop the onion, grate the carrots and the tea, then boil in salted water. Add onion, meat and continue cooking.

At the end, add borscht, green onions, oil and cook for a few more minutes. Remove the tea, carrots and add the larch and green parsley.


GOOD NEWS menu / 5 FISH recipes prepared in less than 30 minutes

Good news It is one of the most important holidays of the year for Christians. After Easter and Christmas of course. Romanians celebrate the Annunciation on March 25.

Christian tradition says that fish is eaten on the Annunciation, because it is the food that Jesus the Savior ate. & # 8222After the Resurrection, Jesus ate roasted fish and honeycomb to convince his disciples that He was Risen. ”

Whether you want a dietary product (low carb) or you want a normal preparation, we present today 5 fish recipes, quick and easy to make:

OVEN SALMON WITH ASPARAGUS

LOW-CARBIngredient:
1 clove of garlic, chopped
1 row of salmon
500gr asparagus
Parmesan
greens

Method of preparation: Preheat the oven to 170C. Prepare the asparagus. Place baking paper in a tray and place the fish fillet. Arrange the asparagus around the fish. Sprinkle with Parmesan cheese and bake for 6-10 minutes.

OVEN SALMON, WITH PESTO AND GREEN BEANS

Ingredients (for 2 servings):
2 hands of fresh green beans
sea ​​salt and fresh pepper
2 lamai
2 salmon fillets of 150 grams each
2 tablespoons pesto tip
olive oil

Method of preparation: Preheat the oven to 200 degrees Celsius. Cut the heads from the beans and put them in a large pot with boiled water (and salt) and cook for 3-4 minutes. Spread a piece of aluminum foil on the table, drain half the amount of beans and place it in the center of the foil. Place a salmon fillet on top, skin down, and "dress" it with a tablespoon of pesto sauce. Sprinkle the fish with a little olive oil, with the juice of a lemon and season with salt and pepper. Wrap the salmon in foil. Repeat the same steps for the other tab. Put the salmon in the pan and put it in the oven for 15 minutes. Take it out, let it cool for 5 minutes and then transfer it to a plate.

SMOKED SALMON FRUIT AND BROCCOLI

Ingredient:
5 eggs
1 handful of broccoli bouquets (say 100g)
100g smoked or marinated salmon
1-2 tablespoons olive oil

Method of preparation: grease the bowl with olive oil, put beaten eggs, add sliced ​​broccoli and salmon and put in the oven for about 30 minutes (until the eggs coagulate and brown a little).

TACOS WITH FISH AND LIME SAUCE

Ingredient:
For salmon:
500g salmon fillet
2 teaspoons paprika
1 teaspoon granulated garlic
1 pinch of sugar
salt pepper
For the sauce:
200ml yogurt
1 teaspoon hot sauce (like Sriracha)
1 tablespoon lime juice
salt pepper
For serving
8 tortilla leaves or nachos
1 hand lettuce (or chopped cabbage)
lime slices
pickled jalapeno slices (optional)

Method of preparation: Put aluminum foil on the grill pan and let it heat up. Wash the salmon, rub it with salt, sugar, pepper, paprika and garlic. Grill the salmon and leave it for about 8-10 minutes with the skin down until it is penetrated and cooked evenly. Set the salmon aside. For the yogurt and lime sauce, mix all the ingredients and season with salt and pepper to taste. Serve with a few slices of avocado.

OVEN SALMON WITH LEMON AND VEGETABLES

Ingredients (for 2 servings):
1/2 zucchini and 1/2 zucchini (or a smaller piece)
1/2 red pepper
1 large tomato or a few cherries
1 red onion
sea ​​salt and fresh pepper
2 lamai
2 salmon fillets of 150 grams each
olive oil

Method of preparation: Preheat the oven to 200 degrees Celsius. Cut the vegetables and lemon into slices. Spread a piece of aluminum foil on the table and place a vegetable mix in the center of the foil. Place a fillet of salmon on top, with the skin down, sprinkle the fish with a little olive oil, with the juice of a lemon and season with salt and pepper. Wrap the salmon in foil. Repeat the same steps for the other tab. Put the salmon in the pan and put it in the oven for 15 minutes. Take it out, let it cool for 5 minutes and then transfer it to a plate.


3. White cabbage salad with sesame

I propose you an exotic salad recipe, suitable for this season and easy to prepare. The recipe belongs to the volume "Salads", published by House of Guides, in 2008.
Ingredients and quantities:
400 grams of chopped white cabbage
100 grams of cheese svaiter
1 sour apple
75 grams of raisins
50 grams of fried sesame
1/2 lemon
1 tablespoon mustard
1 tablespoon vinegar
4 tablespoons oil
salt pepper
Method of preparation:
1. Mix in a bowl a pinch of salt, ground pepper, mustard and vinegar. Pour the oil and mix everything with a fork.
2. Put the cabbage and raisins in a salad bowl, sprinkle with vinegar and mix lightly, then set everything aside.
3. Meanwhile, cut the cheese into cubes. Wash and wipe the apple. Without peeling it, cut it into very thin slices, which you sprinkle with the juice of squeezed lemon, to prevent their blackening.
4. Just before serving, add the cheese cubes and apple slices to the salad bowl, mix well, sprinkle sesame seeds on top and serve immediately.


Video: 3 Chinese Asparagus Recipes (January 2022).