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Pasta salad with raisins and fish


Because today's recipe I prepared with Pangasius fillets, and because I respect my readers, I will start by making some clarifications about this kind of fish.
The Internet is buzzing with counter articles, so I think most of you know that this species has become very controversial for several years now. For those who don't know, the reasons are various: it is said that due to the pollution in the Mekong River where they live, they are fish full of bacteria and poisons and that they are injected with hormones to accelerate their growth. Unfortunately, many Europeans believed them.
The whole scandal related to this species arose in France (the peak, not in Australia, Canada or America where it is still a popular species today), when the business of French fishermen started to go very badly with the appearance of this fish on the market.
Pangas (Pangasius, as we know it) is a variety with many advantages: it has a meat that melts in your mouth, it usually sells fillets and is cleaned of bones and besides, it has only 90 calories / 100 g. When the price is attractive, it is clear the reason for its popularity, but also for the war and the manipulation of the masses. The strange thing is that nowhere is an analysis bulletin presented, and the fact that, however, the marketing of this fish has not been banned anywhere, not even in France.
In 2011, Pangasius was 6th in the "Top 10 Consumed Seafood" of the "National Fisheries Institute", this top being based on the tonnage of fish sold.
That being said, the choice is yours.
And now let's move on to the recipe.


Recipe: Pasta salad with ham

Ingredients for ham pasta salad
-350 gr pasta, 1 large red pepper (you can also use 1/2 yellow pepper), 1 small canned pea, 200 gr. ham, 2 boiled eggs, mayonnaise or yogurt, salt, pepper, lemon juice, 1 lettuce

Preparing pasta salad with ham
Boil the pasta in salted water according to the instructions on the package, strain it, pass it through a stream of cold water and put it in a bowl. Cut the pepper into small pieces, cut the ham into cubes and cut the eggs into slices. Pasta is mixed with peas, ham, peppers and eggs. In the pasta salad with ham, add 3-4 finely chopped lettuce leaves. Make mayonnaise from an egg yolk and 150 ml of oil. Mayonnaise is mixed with pasta salad and you can add 3 tablespoons of yogurt. (If you do not want to use mayonnaise, you can put 200 gr of yogurt). Season the salad with salt, pepper and lemon juice. The pasta salad with ham is placed on a plate decorated with lettuce.


Traditional Easter recipes, reinterpreted by a master chef

The event of the day offers you two reinterpreted classic recipes, so you will have extraordinary flavors on the table: lamb steak with ingredients specific to Greece and Italy, or upgraded Easter, with three layers: one with raisins, another with smack and sour cream. a third, walnut meringue.

Lamb & icircn garlic crust with orange sauce and ouzo

Ingredients: ■ 4 lamb chops, ■ 2 medium-sized garlic cloves, ■ 3 lg olive oil, ■ 3 oranges, ■ 1 red hot pepper, ■ 150 ml ouzo, ■ 7 sage leaves

Preparation: Peel the garlic cloves, boil them for 3 minutes, then peel them. Squeeze the oranges. In a frying pan, with a tablespoon of olive oil, put the garlic on high heat to release the flavor, add the hot, seedless pepper, quench everything with ouzo and add the orange juice. Boil for 5 minutes, adding the sage at the end. Pass the ingredients without the sage.

Meanwhile, the chops are prepared: sprinkled with salt and pepper, the chops are fried in a pan to catch the crust, then they are put in the oven for 10 minutes. Serve hot passed through orange garlic paste and ouzo, along with sauteed vegetables or herb salad with vinaigrette.

Easter & icircn three layers

Ingredients: ■ 4 eggs, ■ 150 g sugar, ■ 2 sachets of vanilla sugar, ■ 3 lg flour, ■ 600 g cow cheese, ■ 100 g raisins (first layer) ■ 4 egg yolks, ■ 150 g powdered sugar, ■ one sachet of vanilla sugar, ■ 500 g sm & acircnt & acircnă, ■ 40 g flour, 3 lg cocoa (second layer) ■ 4 egg whites, ■ 4 lg sugar, ■ 10 lg grated walnuts (third layer).

Preparation: 8 hours before, put the sm & acircnt & acircna & icircn in a bowl, over 400g of cornstarch, to leave the whey.

For the first layer, mix the eggs with the sugar and vanilla sugar, until it doubles in volume, then add the flour, and at the end the cheese and the raisins. The composition is baked for 40 minutes in a tray with removable walls, 23 cm in diameter, in a preheated oven at 180 degrees.

For the second layer, mix the yolks with the sugar, then add sm & acircnt & acircna. Mix the flour with the cocoa and gradually add them to the composition. Bake over the first layer of baked Easter already, 30 minutes at 180 degrees.

For the third layer, beat the egg whites with the sugar. When you triple the volume, add the ground walnuts. Pour the meringue over the second layer and bake for 30 minutes at 170 degrees.

Last Supper

The menu of Jesus' last supper with the 12 Apostles is no secret. Miguel Angel Almodovar, a culinary art specialist, has written a book claiming that Jesus, the apostles, his mother, and Mary Magdalene bought me a salad of bitter herbs based on celery. The second course was fried fish, along with sweet and sour sauce made of olive oil, honey, vinegar and wine, finely chopped walnuts and dates. The main dish was lamb or goat, as stated in Chapter 12 of the Book of Exodus. The meat was prepared with olive oil, white wine, onion, garlic, apple, hard-boiled eggs, cloves, parsley, coriander, turmeric, salt and pepper. The dinner, according to Almadovar, ended with Jaroset, a dessert made with date compote, with dried apples and apricots, walnuts, mixed with ginger, cinnamon, honey and sweet wine.


How do we make the wonderful tabbouleh salad

Ingredient:

  • 250 g bulgur
  • 360 ml of warm water, enough to keep your finger in it
  • 150 g cherry tomatoes or 250 g normal tomatoes
  • 5 bundles of parsley
  • A small red onion
  • A handful of mint leaves
  • 100 ml of olive oil
  • Juice of 1/2 lemon or to taste
  • Salt and pepper to taste

Method of preparation:

We wash the tomatoes and cut them into cubes, if we use normal tomatoes, we cut them into 4, we take out the seed house and then we cut them into cubes.

Peel an onion and finely chop it.

Wash the parsley and mint leaves, squeeze them well in a kitchen towel and chop them finely.

Put the lemon juice with the olive oil in a bowl and mix with a whisk until you get an emulsion. I left him with his thigh.

Put the bulgur in a bowl with a little salt and pour the water over it. Cover with foil and set aside for about 2 hours.

After the bulgur has hydrated and cooled completely, drain the excess water and add the rest of the ingredients, salt and pepper and mix. Set aside for half an hour to combine the flavors, after which it can be served.

Simple, fast, tasty but especially healthy, and from here I can only wish you good luck and good appetite!


Tricolor tortellini with salmon

350 g tricolor tortellini
2 tablespoons oil
2 salmon fillets of 175 g each
200 ml sweet cream
150 ml dry white wine
juice of 1/2 lemon
3 tablespoons freshly chopped dill

Boil the pasta in boiling salted water, according to the instructions on the package. Heat the oil and fry the salmon fillets for 3 minutes on each side.

Sprinkle with salt and pepper, then remove the skin and break the meat into pieces, using a fork.
Prepare a cream sauce, wine, to which you add the juice of half a lemon. Boil on low heat for two minutes. Drain the pasta and pour the sauce on top. Mix with the salmon and sprinkle with fresh dill.


1/2 packet of spaghetti
5 eggs
80 milliliters of milk
4 tablespoons sugar
250 grams of salted cow's milk
100 grams of ricotta (optional)
a sachet of Bourbon vanilla
raisins (optional)

Difficulty: average & middot Preparation time: 30 minutes & middot Nr. servings: 4

The oven is preheated to 180 degrees Celsius
The spaghetti is boiled, following the instructions on the package.
In the meantime, mix all the other ingredients, and after you have drained the pasta, combine them together.
Pour the pasta into a tray lined with oil or butter, place in the hot oven and leave to form a golden crust on top (15-20 minutes).
The pudding can be eaten hot or cold, garnished with your favorite fruits or in a simple version.


TUNA SALAD with AVOCADO and PINEAPPLE - a good source of SELENIUM

Tuna is one of the tastiest types of fish to choose from. Due to its versatility, we can include it in various recipes, from salads to pasta, tarts and meatballs, to meatballs and soups.

Researchers have recently discovered that it contains an unusual form of selenium, named selenonein. This compound works as a antioxidants, giving him protection against free radical damage on his own red blood cells.

Another unique element is that selenonein binds to compounds Mercury from the body of the fish and reduces the risk of problems associated with this metal harmful.

100 g of tuna contains about 2-3 mg of selenonein, which means that eating this fish can give us some antioxidant protection.

Tuna salad with avocado and pineapple

The original recipe uses fresh or frozen tuna. Bake in the oven for a few minutes, until soft, then cut into cubes and add to salad.

You can also use canned tuna, larger pieces or chopped.

The salad is very good and without pineapple, if you do not have or do not like this fruit. But pineapple is very good for digestion, and has anti-inflammatory properties. An equally good alternative would be pomegranate seeds.

• 340 g of tuna
• 1 avocado
• 1 red bell pepper
• 1 handful of sunflower seeds
• 1-2 slices of pineapple
• 3 tablespoons lime or lemon juice
• ½ red onion

Unwrap the avocado, and cut the pulp into cubes. Put them in a large bowl. Add the diced pineapple, the bell pepper cut into small pieces and the onion cut into scales.

You can also add a little greens, such as valerian, spinach or lettuce (of any kind), broken into small pieces.

Sprinkle the ingredients in the bowl with the freshly squeezed lemon juice. You can also add a little olive oil, but it works without it, especially if you use tuna in oil.

Sprinkle the sunflower seeds at the end, mix gently and serve.

This salad has only 30 mg of cholesterol and 7 g of fat. It is rich in protein, antioxidants and fiber.

1. The World & # 8217s Healthiest Foods, thunder: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=112

2. Whole Foods Market, FRESH TUNA SALAD WITH PINEAPPLE: https://www.wholefoodsmarket.com/recipe/fresh-tuna-salad-pineapple

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


You can not stop eating! A very tasty salad, which will be a real star at the holiday table!

We present you a recipe for smoked chicken salad with grapes & # 8211 a special delicacy, perfect for a romantic dinner or for the holiday table. It is prepared very simply, in record time, from the most affordable ingredients. The less common combination of ingredients ensures a resounding success. Astonish your guests and your dear family with an extremely appetizing salad and the praises will not be long in coming.

INGREDIENTS

& # 8211 0.3 kg smoked chicken breast

& # 8211 ground black pepper to taste

METHOD OF PREPARATION

1. Cut the smoked chest into cubes, then place it in a bowl.

2. Wash the grapes. Cut each berry in half and put the grapes in the bowl with the smoked meat.

3. Boil the eggs and clean them. Cut the eggs into cubes and put them in the bowl with the smoked meat.

4. Put the cheese through the large grater and add it to the bowl.

5. Wash the greens and dry them with a kitchen towel. Chop the greens and add to the bowl. Season the salad with salt, pepper and mayonnaise. Mix the delicious salad well and place it on a plate or in a transparent bowl. If desired, decorate it with greenery.


Pasta salad with raisins and fish - Recipes


I really like the Dutch fish salad, which can be found in hypermarkets, but I hadn't thought that I could make something similar at home.

Inspired by the recipe on the label, I set to work and used:

  • 3-4 pieces of marinated fish (you can buy it already marinated), 200 gr sliced ​​olives, 300 gr sour cream, a little butter, 2-3 tablespoons flour, 1 glass milk.

I put the butter, milk, and flour on low heat. When the composition became consistent I also put sour cream.
I cut the marinated fish into pieces, put it in a bowl and mixed it with the sauce and the olives.

It wasn't exactly like the one at the store, but it turned out very good. Worth a try!

3 Response to "Fish salad with olives"

really interesting idea. the sauce resembles bechamel.

Yes, because it's bechamel sauce!

It's actually bechamel sauce, the way I make it.

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Light, summer salads

- Boil the pasta in a bowl with water and salt. We boil them according to the instructions on the package.
- Drain them and put them in a bowl.
- Then mix the pasta with the tomatoes cut in half, olives, mozzarella, corn kernels and arugula leaves. Since it is a light, summer salad, we do not have exact amounts of ingredients, we have the freedom to juggle them depending on what we like best. For the offer from Penny inspired us, we added more olives.
- Finish everything with a drizzle of olive oil and a few strips of grana padano or parmesan and serve cold salad, along with your favorite wine or a fresh lemonade.

Salad with oranges, pomegranate and olives

- Peel the oranges, removing the white membrane. We cut them into rounds and store them in a bowl.

- Peel the pomegranate in half and sprinkle its seeds over the oranges.

- Add sliced ​​onions - we need a not very hot onion, which gives a subtle flavor to the salad - and olives.

- Top with chopped mint leaves and, optionally, coriander seeds crushed in a mortar.

- Season with a pinch of salt and a drizzle of olive oil.

- Let everything marinate in the fridge.

- After the flavors have intertwined, we serve the cold salad in individual plates: a treat for the hot summer days!