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Salad with clementines, pomegranates, avocado and cheese

Salad with clementines, pomegranates, avocado and cheese

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Start with the pomegranate, cut in half, then remove the seeds in a bowl. Cut the avocado in half, save the seeds, in the middle, add the lemon juice, then cut the squares. In a larger bowl, place the pomegranate seeds, avocado cubes, salad mix, clementine slices, peeled and pieces of cheese. Season with salt and pepper, then place artistically in a salad bowl. Good luck and good luck!

Cauliflower with cheese

1 large cauliflower, spread in large bunches, about 1 kg.

8 cherry tomatoes cut in half

a handful of bread crumbs

2 tablespoons freshly grated Parmesan cheese

freshly ground nutmeg

Method of preparation

To make the sauce: Melt the butter in a pan, add the flour and mix until you get a paste. Remove from the heat, add a little milk and beat well until it becomes a homogeneous mixture.

Put back on the heat and gradually add the rest of the milk. Add the bay leaf and simmer for 5 minutes, stirring.

Add the green onions to the sauce and cook for two minutes. Remove the bay leaf. Stir in the mustard, a little nutmeg and Cheddar cheese.

Chicken wrapped in bacon with cauliflower puree

Prepare a tray in which to place the cauliflower. Pour the sauce over the cauliflower, place the tomatoes, breadcrumbs and Parmesan on top.

Place the tray on the grill for 5 minutes and season the cauliflower with the cheese and a little pepper.

Frozen and canned large cocktail salads

The composition of sea cocktails, depending on the manufacturer, can vary significantly. Usually, this mixture of seafood contains squid, mussels, shrimp, oysters and other crustaceans.

The benefits of the composition are obvious, they are classified as a category of non-nutritive and very valuable products. The cocktail retains great consumer characteristics for a long time.

The cocktail is sold more often in frozen form. To make it ready to use, all you have to do is put it in boiling water and boil it. For quick cooking salads, canned oil is available for sale.

The caloric value of the marine product is about 84 kcal per 100 grams.

ingredients Number of
package of frozen sea cocktails & # 8211 450 g
fresh cucumber & # 8211 180 g
green onion & # 8211 batch
refill the oil & # 8211 2 tablespoons. IT.
ordinary apple or vinegar & # 8211 15 ml
salt and spices & # 8211 for taste
Cooking time: 30 minutes Calories per 100 grams: 73 Kcal
  1. Boil assorted seafood in salted water. Cooking time & # 8211 3-5 minutes. Drain, cold. Dry on a damp towel.
  2. Place the cooled meal in the bowl, where a delicious salad is prepared. Add spices there with vinegar. Mix everything well. Vinegar will add acidity, will marinate the contents well.
  3. It says fresh cucumbers and green onion feathers. If you want, you can take in addition any greens (dill or parsley).
  4. Pour in vegetable oil. Form a plate of seafood on a hill, decorate with green.

3 recipes for tasty and filling salads

If you have problems with digestion or want to lose weight, it is advisable to eat lighter dishes, but the big disadvantage of these dishes is that they are not full at all. So, we have prepared for you some extremely tasty salad recipes, easy to digest and diet friendly, but also very filling.

Grilled chicken salad, peach and feta cheese

Time: 20 minutes

Ingredients for 4 servings: 5 tablespoons olive oil, 2 tablespoons vinegar, & frac12 teaspoon ground black pepper, & frac12 teaspoon sea salt, 1 & frac12 cup of fresh, halved peaches, 350 g of broccoli, 3 pieces of sliced ​​chicken breast, 1 tablespoon fresh chives, 30 g of feta cheese, 2 slices of fried bacon.

Mix the 4 tablespoons of oil with the vinegar, pepper and a pinch of salt and then add the sliced ​​peaches and broccoli to this mixture.

Massage the chicken breast with pepper and salt, then heat 1 tablespoon of olive oil in a pan and cook the chicken there for 6-7 minutes. After removing the chicken from the pan, place it over the previously prepared mixture. Cover, before serving, with feta cheese, finely chopped chives and fried and chopped bacon and serve immediately.

Chicken salad, Vietnamese inspired

Time: 20 minutes

Ingredients for 2 servings: 2 pieces of chicken breast, a handful of halved cherry tomatoes, 12 green bean pods, 1 sliced ​​red bell pepper, 1 medium cucumber, sliced, 1 small carrot, sliced, a handful of spinach, 3 tbsp of tamari soy sauce, juice from 2 limes, 2 tablespoons of sesame oil, & frac12 chopped hot pepper, & frac12 cup of water, 1 teaspoon of sugar, a pinch of salt.

Put the chicken breast in a bowl, along with 2 tablespoons of tamarind soy sauce, juice from a lime, 1 tablespoon of sesame oil, & frac12 chopped hot pepper, & frac12 cup of water, 1 tablespoon sugar and a pinch of salt. Mix well and put the bowl in the fridge, where you will leave it for at least 4 hours.

Then put the chicken, with the marinade and still a cup of water, in a tray and cook in the preheated oven at 180 degrees Celsius for 20 minutes. Remove the chicken from the oven and let it cool for about 5 minutes, then cut it into strips.

Meanwhile, chop all the remaining ingredients and place them in a large bowl with the spices, oil and lemon juice. Then add the chicken strips and serve the salad immediately.

Rice salad with ripe vegetables and halloumi

Time: 30 minutes

Ingredients for 2 servings: 1 cup rice, 3 zucchini, 1 red bell pepper, 1 yellow bell pepper, 10 unpeeled mushrooms, 2 tablespoons pumpkin seeds, 1 handful of finely chopped basil, 2 tablespoons olive oil, 100 g halloumi, 1 teaspoon pomegranate juice, 4 tablespoons avocado oil, lime juice, 2 tablespoons balsamic vinegar and 2 tablespoons soy sauce.

Preheat the oven to 180 degrees Celsius. Wash the vegetables. Peel a squash, grate it and slice the zucchini. Put the vegetables in a tray covered with baking paper and cover with a tablespoon of olive oil. Put the tray in the oven and let it cook for 15 minutes. After 15 minutes, remove the bell peppers and zucchini and add the mushrooms covered with the other tablespoon of olive oil. After 10 minutes, remove the mushrooms.

Meanwhile, boil the rice and mix it with the pumpkin seeds and chopped basil. Then prepare the dressing in a bowl, mixing 1 teaspoon of pomegranate juice, 4 tablespoons of avocado oil, lime juice, 2 tablespoons of balsamic vinegar and 2 teaspoons of soy sauce. Put the dressing over the rice, then top with the cooked vegetables.

Heat a non-stick pan, chop the halloumi cheese cubes and fry them on all sides. Put the halloumi cheese in the salad and serve.

Bruschettas with pomegranates, cranberries and cream cheese

In a blender add the cranberries, ginger, sugar, honey and Sriracha sauce. Mix a little until the ingredients combine. Add the coriander and mix everything for a few seconds. The composition should not be homogeneous but slightly crumbly.

Pour the composition into a bowl and add over the pomegranate seeds and orange peel. Mix well and cover the bowl. Leave everything in the fridge for at least two hours.

Preheat the oven to 180oC. Wallpaper two trays with baking paper and place the wand slices on them. Using a brush, grease the bread slices with oil and then season them with salt and pepper. Bake for 14-18 minutes or until golden and crispy.

Meanwhile, add the cream cheese in a mixer bowl and mix until creamy. Place a tablespoon of cream cheese on each bruschetta, and on top add the cranberry sauce with tomatoes.

You can garnish with freshly chopped parsley and lemon or orange peel.

Baked cauliflower meatballs

For about 2 weeks I have been proposing to make cauliflower meatballs in the oven. The plan was good, so everything should have gone smoothly. It's just that it was a grandma's period when I just couldn't find fresh cauliflower in stores! I left the meatballs on the waiting list, and at the first opportunity I took out my recipe on the table and prepared the room, so you can see how simple and easy they are!

I presented them for the first time on Instagram, in stories (if you don't follow me there already, it would be good to do it, because that's where my recipes appear in real time! You can find me here: /dia.darya/)

It's not a complicated recipe at all, in fact it's ready in 30 minutes! The ingredients are few and well known, so they won't bother you. And the taste of cauliflower is almost imperceptible, if you think that you have capricious people at home who don't get along very well with the name of this vegetable!

I have made many meatball recipes over time. Both with and without meat. But I can honestly say that vegetables are closest to my tastes. So I tend to cook them more often than their carnivorous smiles. And absolutely all are prepared in the oven, because we are not friends with frying in hot oil! On top of that, it's even more convenient like this: it's all done at once, it doesn't burn, it doesn't have excess oil, etc.

Speaking of oil: this recipe does not contain a drop of oil. I used it very little, while I wet my hands to shape the meatballs. But you can very well give it up and wet your hands with water. Simple, fast, dietetic, gustooooos!

Below you have a video, in which you see how he prepares this recipe. If you liked and found this video useful, press the like and subscribe button. Don't forget to activate your notifications by clicking on the bell! Thanks!

This Mexican-inspired ranchero huevos requires only five ingredients, but has a handful of flavor. While you can make the eggs the way you want, vote for serving them too lightly. The flowing egg yolk that combines with the chilled beans, sarmales and avocados is hard to resist.

Forget about the boring sauce and noodles, avocado pastas are incredibly good. Avocado, lemon, basil and garlic are thrown into the food processor with a line of olive oil for a silky sauce. And you don't even have to use a wheat-based paste for this - brown rice noodles or spaghetti zucchini make an excellent substitute. Skip canned corn (or use only organic, non-GMO corn if you choose) and just throw away your favorite vegetables and you'll have dinner on the table in less than 20 minutes.

Chocolate awnings with clementines and pomegranates in syrup

Melt the chocolate, butter and alcohol in a bain-marie, mix to blend. Set aside for 30 minutes.

2. With the help of the mixer, beat the egg and the yolks until you get a homogeneous paste.

3. In a bowl on the fire put the sugar and 2 1 & frasl2 tablespoons water and keep until completely dissolved. Increase the flame for 2 minutes until the syrup binds without caramelizing. With the mixer running at full speed, incorporate the syrup into beaten eggs.

4. Beat the whipped cream and add the cocoa. Combine with egg chocolate and portion into 6 rings greased with butter and smooth the surface. Cool for 3 hours or overnight.

5. To prepare the fruit in syrup, melt the sugar in a bowl together with the clementine and cinnamon juice. Add the clementine slices and cook for 2 minutes. Take the pot off the heat and add the pomegranate.

6. Remove the rings (wipe them with a hot towel beforehand, so that they come off easily) and serve garnished with the fruit in syrup.

4. Curmale

Don't you eat dates in the winter? You don't know what you're missing! First of all, they are a source of food that warms your body from the inside, if you eat them regularly. In addition, they are low in fat, so your figure will not suffer. And if you want to strengthen your immune system in the cold season, in dates you find a sweet and reliable ally.

Recipe ideas based on dates

Muffins with nuts and dates

Chocolate balls wrapped in dates

Pork belly glazed with ginger and soy sauce, served with dates

Tort sandwich

Amalia sent a wonderful recipe to our Contest: Sandwich Cake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (encapsulated bottom in 3 layers), offered by, or one of the 10 shopping vouchers worth 100 lei each, offered by

a. For bread:
1 kg of white flour
1 tablespoon honey
2 tablespoons olive oil
30 g of fresh yeast
700 ml of warm water
1/2 teaspoon salt
100 g grated cheese
b. Cream cheese with salmon
200 g cream cheese
100 g smoked salmon
1 lemon
1/2 dill connection
freshly ground pepper
10 slices of cucumber
c. Cream of mushrooms with sour cream:
100 g canned mushrooms
3 tablespoons mayonnaise
3 tablespoons sour cream
d. Avocado and pomegranate cream:
1 avocado fruit
1 lemon
1 pomegranate
1/2 white onion
1 teaspoon mustard
1 pinch of salt
e. For decoration:
200 g cream cheese with sour cream
cherry tomatoes
red radishes
black olives
green parsley
a few slices of salmon
pomegranate seeds
lettuce leaves
cucumber slices
cheese hearts

Method of preparation

In a small bowl, mix the yeast with a tablespoon of honey and 3 tablespoons of warm water (from the amount of water indicated above) until the yeast liquefies, leave the mixture on the heat for 10 minutes until it forms a foam and doubles in volume. a hole and pour the yeast, olive oil and warm water Mix everything with a wooden spoon, and when the composition begins to thicken, add salt Knead everything until you get an elastic dough that no longer sticks to your hands (about 10 minutes ) if the dough is too sticky and we can't knead it, supplement with 2 tablespoons of flour Leave the dough on the work table for 20 minutes add the grated cheese and knead a little Take the baking form, grease with a little oil and put the dough in it and let it rise for an hour Meanwhile, heat the oven to 220 degrees Celsius and put the bread in the oven for 15 minutes, then lower the oven temperature to 190 degrees Celsius and leave for another 45 minutes bread in the oven on a kitchen grill and let cool completely.

b. Cream cheese with salmon:

Wash the lemon very well with soap and water, wipe it with a clean towel, grate the lemon peel and squeeze the juice. Cut the salmon into small cubes. Finely chop the dill. In a bowl, mix the cream cheese together with the lemon peel, freshly ground pepper and lemon juice. Add the salmon and dill and mix again. Leave the cream to cool

c. Cream of mushrooms with sour cream:

Mix mayonnaise with sour cream. Add the well drained and finely chopped mushrooms. Add salt. Leave the cream to cool.

d. Avocado and pomegranate cream:

Cut the pomegranate in half and remove the seeds. Cut the avocado fruit with the knife lengthwise, until we feel the large, woody seeds inside the fruit, twist the two parts of the fruit in the opposite direction and insert the knife blade into the wooden seeds, and suddenly pull the knife. up the seeds are removed very easily With the help of a spoon, remove the core of the fruit and put it in a bowl immediately squeeze the lemon juice over the core to prevent oxidation Pass the core with a fork until you get a fine puree of a pleasant color, green Add mustard, salt and pomegranate seeds (pomegranate seeds contain a reddish juice, first we pass the pomegranate seeds through a stream of cold water, we put them on a kitchen napkin and we drain them of water, then we put them in avocado cream in this way, the seeds will keep their pleasant red color, and will not & # 8222stain & # 8221 avocado cream) Finely chop the onion and add it to the composition Mix everything lightly.

Peel a squash, grate it and slice it like a cake. Place a slice on a plate and grease it with salmon cream cheese. Place the second slice and press a little, then grease with the mushroom cream. Place the third slice, press a little. and grease with avocado and pomegranate cream. Place the fourth slice of bread, press a little and let it cool for at least 6 hours, so that the bread absorbs the excess moisture from the crème. inspiration I chose the "messy style".

TIP: the grated cheese in the bread will make it fluffier and more delicious.


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