/ / Recipes of simple and tasty second courses

Recipes of simple and tasty second courses

Beans with pasta and basil cream</ P>

What do you need:

  • 300 g of young green beans
  • 300 g of fine paste
  • 1 medium potato
  • 50 g of butter
  • 100 ml of creamy cream
  • Juice of half a lemon
  • 1 clove of garlic
  • 50 grams of basil leaves
  • 2 tbsp. L. Extra virgin olive oil
  • Salt
  • Grated Parmesan for filing

What to do:

Serve potatoes until cooked, cool. Paste the pasta in salted boiling water according to the instructions on the package, and recline in a colander. Beans cut off the tips, boil in boiling water without salt, 5 minutes, dry. Put the basil into a blender, add the pieces of potatoes, salt, softened butter and cream. Beat up to homogeneity. Pour the lemon juice and beat again. In a large frying pan, heat olive oil, put a halved clove of chopped garlic, pasta and beans. Cook, stirring until the garlic is golden, remove the garlic, remove the frying pan from the heat, add the cream immediately, mix and spread on plates. Sprinkle with Parmesan cheese.

Omelette with brynza and green beans

What you need for the recipe:

  • 300 g of young green beans
  • 6 eggs
  • 1 small onion
  • 1 clove of garlic
  • 2 sprigs of fresh oregano
  • 100 g of brynza or feta
  • 2 tbsp. L. Sour cream
  • Extra virgin olive oil
  • Salt, black pepper

What to do:

In the bean pods cut the tips, boil inBoiling water without salt, 5-6 minutes, fold in a colander. Onions and garlic peeled, chopped onions thinly with feathers, chopped garlic. Finely chop the oregano leaves with a knife. In a large bowl, knead the cheese with sour cream, add 2 eggs, mix, add the remaining eggs and mix until homogeneous. In a frying pan, heat 2 tbsp. L. Butter, put onions, garlic, beans and oregano, lightly season. Cook, stirring, 3 minutes, remove from heat. Pour the egg mixture, stir. Cook in an oven, preheated to 180 ° C, 10 minutes. Finished omelette cut, spread on plates, season with salt, pepper and butter.

Sauté from beans, carrots and zucchini

What you need for the recipe:

  • 500 g of young green beans or flat beans
  • 200 g carrots
  • 300 grams of squash
  • Big bunch of parsley
  • 2 cloves of garlic
  • 1 lemon peel
  • Salt, black pepper
  • 2-3 tbsp. L. Extra virgin olive oil

What to do:

At the vegetable marrow remove the seeds. Carrots cut into circles with a thickness of 3 mm, zucchini - slices of a thickness of 5 mm. Cut the tips of bean pods. Parsley leaves, garlic and zest, chop, mix in a large bowl and salt. Add the oil. Put the beans in a bowl and mix so that the spicy mixture covers the pods from all sides. In a saucepan with thick walls lay layers of ingredients (beans, carrots, zucchini), lightly seasoning each layer with salt and pepper. The last one should be beans. Put on a weak fire, cover with foil, top cover. Cook for 30 minutes, remove from heat, and after 10 minutes. Again put the form on fire and cook for 30 minutes. Serve the sauté warm or cold.

Chicken and Beans Stewed with Tomatoes

What you need for the recipe:

  • 4 chicken breast fillets
  • 500 g of yellow, green or flat green beans
  • 1 stalk of celery
  • 3-4 cloves of garlic
  • 400 g of mashed pulp
  • Tomatov
  • 1 sprig of sage
  • 100 ml of red dry wine
  • 2-3 tbsp. L. Vegetable oil
  • 0.5 tsp. Ground coriander
  • Cayenne pepper
  • salt

What to do:

Cut the fillet into small pieces. Cut the tips of bean pods. Celery finely chopped. Garlic chopped. In a large saucepan, heat the oil, put the fillets, beans, celery and garlic, add salt, coriander and cayenne pepper to taste. Fry, 5-6 minutes, stirring once during cooking. Then add the mashed tomato pulp and red wine. Bring to a boil, reduce the fire to a minimum, put a sprig of sage, cover with a lid. Cook for 20 minutes. Serve the dish hot. Before serving, remove the sage.

Chocolate puddings "Fudge"

What you need for the recipe:

  • 4 large very fresh eggs
  • 100-120 g of powdered sugar, to taste
  • 250 g of good butter
  • 250 g dark chocolate (not less than 70% cocoa)
  • 130 g of flour
  • 30 g of a disintegrant
  • a pinch of salt

What to do:

Eggs pre-cool, then beat with sugarPowder to a creamy consistency. Butter and chocolate melt in a water bath, add to the eggs and mix quickly. In the resulting mixture, sift the flour together with a baking powder and a pinch of salt. Stir the mixer at medium speed until smooth. Spread the dough into batch round silicone molds for cupcakes, filling them with 2/3 of the height. Put the forms on a baking tray and place in a preheated oven to 180 ° C, next to the baking tray, put a bowl of water. Bake for 8-10 minutes. Then allow to cool slightly, hold along the inner side of the molds with a sharp thin knife, turn the molds on the work surface and carefully remove. Serve the puddings warm.

Gazpacho with watermelon

What you need for the recipe:

  • 3 medium ripe tomatoes
  • 400 g of watermelon flesh
  • 2 tbsp. L. Balsamic vinegar
  • 2 tbsp. L. Sherry vinegar
  • Pinch of ground coriander
  • a pinch of salt
  • Olive oil for filing
  • Salt and coriander. Beat up to homogeneity, put in the refrigerator before serving.

For gazpacho tomatoes scalded with boiling water, cleanedFrom the skin, cut in half, remove the spoon seeds. With watermelon, trim the peel and remove the seeds. Put the pulp of tomatoes and watermelon in a blender, add both kinds of vinegar.

Charlotte with chicken and apples

What do you need:

  • 2 fillets of chicken breast
  • 2 medium apples
  • A small bunch of thyme
  • 1 clove of garlic
  • 1 tsp. Ground lemon peel
  • 1 tbsp. L. olive oil
  • 2 cups of flour
  • 1 egg
  • 0.5 cup kefir
  • 1 tsp. Baking powder
  • 2 tbsp. L. Sahara
  • Salt

For fillet fillets and apples cut into slicesAbout 1.5 cm in size. Stir in thyme leaves, chopped garlic, zest and olive oil. In the form of a diameter of 28 cm fry the mixture over medium heat, 4-5 minutes. Remove from heat, season with a pinch of salt. In a bowl of a blender to sift a flour with baking powder, add sugar, 2 tsp. Salt, warm kefir and egg. Mix. Pour the filling with the test. Cook in a preheated oven for up to 160 ° C for 30 minutes.

Shrimp with pears and coconut milk

  • 400 g large fresh shrimp
  • 2 ripe, soft and sweet pears
  • 1 lime
  • 1 can (400 g) of coconut milk
  • 2 tbsp. L. Fish sauce
  • 2 tbsp. L. Walnut oil medium beam of coriander
  • Salt, cayenne pepper
  • Brie cheese with grilled apricot stew

Shrimp clean. Pears peel and mash with a fork. With lime, grate 1 tsp. Zest. Combine the pulp of pears, zest and lime juice, fish sauce, walnut oil and coconut milk. On medium heat, bring the mixture to a boil. Remove from heat. Season to taste with salt and cayenne pepper. Ready to get charlotte from the oven, cover with a plate, turn over. Keep warm until filed.

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