The seaweed is cleaned and washed and placed in a tray greased with olive oil.
Finely chop the tomatoes and olives, place them in a bowl, season with salt, pepper and cumin. Add the glass of water and pour over the platter.
Bake for about 30 minutes.
Mediterranean salad with pasta
Did it last for a while? s? I accept c? pasta is good and cold. For me, pasta had to be? be hot, freshly cooked. Salads are served at many parties. pasta, though? almost every time? with mayonnaise sauce ?. Do Easter alone have a horror? calories, if? add a few more tablespoons of mayonnaise? over them, and they become a bomb. caloric?. I searched the internet a lot? weather a recipe? on my taste, which I changed up? when it became the way I like it.
Are the ingredients expensive enough for this? salad ?, but? can adapt after? everyone's pocket. Salad and do you like it? and without? pine nuts, what cost? a little? to have. Can Parma be replaced with Serano, or another? ? unc? similar? just s? not be too smoky ?. Otherwise, what? is not arugula, can you take salad? normal, which is cut into small pieces. Pesto can also be made at home from arugula, basil, parsley or other greens.
Ingredients for 4 servings:
250 g short pasta
200 g mozzarella
150 g arugula
200 g? Unc? Parma (or Serano)
150 g of cherry tomatoes
150 g dry wheels (in oil)
50 g pine nuts
1 clove of crushed garlic
60 ml olive oil
1 TL basil pesto or arugula
1 TL mu? Tar
1 TL of honey
3 EL o? Et balsamic
Method of preparation:
Do pasta boil al dente, squeeze, rinse with water? cold and let go? s? cool down good.
The pine nuts are fried in a pan, without s? add oil. When they are ready, take them out on a plate (if they remain in the hot pan, they may burn). The arugula is washed, squeezed and cut into pieces about 2-3 cm long. The dried tomatoes are chopped. m? runt. Squeeze the mozzarella into the whey, then cut into cubes. The slice is cut into thin slices. Cherry tomatoes are cut in half, or quarters if they are bigger.
All the ingredients except? of pine nuts and parmesan, mix? with care? in a large bowl.
The dressing is then made: is it added to a threaded jar? olive oil, balsamic vinegar, crushed garlic, pesto, mustard, honey, salt and pepper afterwards. taste. Close the jar and shake. okay up? when the dressing becomes homogeneous.
Add before serving? dressing over salad? and mix? with care ?. Are you in a hurry? then the pine nuts and grated Parmesan cheese over the salad.
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12 healthy dinner ideas for children and the whole family
Before being career women, they are housewives, mothers, wives. And it is natural to want to take care of the health of our loved ones. To put their good above all seems to me a natural act of love. To want to feed them healthy means that you care and that you play the role of mother and wife at the highest level.
Here are 12 healthy dinner ideas because many readers have written to ask me if I can offer them healthy, simple, fast and super nutritious cooking ideas.
Boiled potatoes with salt or mujdei and parsley
It is one of the most popular healthy dinner ideas for the whole family.
Pasta with cheese or tofu
Boil the pasta and at the end add 1-2 tablespoons of olive oil and cheese
grated or tofu grated.
Add dried thyme, oregano, basil and other herbs you like.
Vegetable stew with or without mushrooms
Add any vegetables your kids like. Mine will have a lot of potatoes, obviously
Pasta with tomato sauce, basil, oregano, thyme and a clove of garlic
There is no week in which we do not have at least one evening at dinner pasta with tomato sauce
It is a healthy dinner for children and the whole family.
Vegetable cream soup with or without broccoli, with or without croutons
It may seem like a better idea for lunch, but vegetable cream soup is nutritious and nutritious.
Many nutritionists recommend soups in the evening because they are easy to digest.
Pancakes with honey or with cottage cheese and raisins
As long as you don't fill them with jams or chocolate creams,
Pancakes can be a great healthy dinner idea for kids.
Pasta with tomato sauce, vegetables and finely chopped pumpkin
The pasta is boiled al dente and separately, the vegetables are simmered, over which the tomato sauce is added.
Mix the pasta together with the vegetables stewed in the sauce. A super healthy dinner!
Mashed potatoes with cheese or cheese
The mashed potatoes are prepared in a classic way and at the end, add the grated cheese when it is still hot.
Spinach food with or without tomato sauce
My kids squinted at the idea of spinach until they saw us eating it very often.
At one point it became a food like any other, even edible
Pasta pudding with cheese and raisins
The pasta is boiled al dente and then mixed with chopped cheese, beaten eggs and put everything in the oven until a delicious pudding is formed. If the cheese is sweet you can also add raisins
Pasta with nuts and honey
Boil the pasta al dente and on top add nuts grated or chopped with a knife + a thin thread of honey + a tip of cinnamon knife
Boiled potatoes + pickles + onions + olives
Healthy, fast and tasty dinner
We have offered above 12 ideas for a healthy dinner for children and for the whole family. We don't have meat, legumes or eggs in the evening because it's harder to digest. Instead we have pasta, potatoes, vegetables and greens that help us eat properly before bed.
I recommend that we eat in the evening at 19:00 at the latest so that everything is digested until bedtime.
You can adjust food portions and options according to your body's needs and preferences. But don't forget to ask a doctor for advice before following the diet.
- Breakfast: Greek yogurt with strawberries and oatmeal.
- The lunch: focaccia with olives or pita with a lot of vegetable salad (salad leaves, cucumbers, peppers, cherry tomatoes sprinkled with oil and lemon) with grilled squid.
- Dinner: A large tuna salad with a hard boiled egg, sweet corn or lentils, arugula leaves, iceberg, lettuce, tomatoes, green onions, green garlic, with olive and lemon oil dressing, spices
- Breakfast: oatmeal (ie breakfast cereals, left to soak) with raisins.
- The lunch: Tuna salad (for example, what you have left from the night before).
- Dinner: Salad with tomatoes, olives and feta cheese, sprinkled with olive oil, pepper and coriander.
- Breakfast: omelette with vegetables, tomatoes and onions. Only one fruit is recommended.
- Lunch: o large salad with several kinds of leaves, tomatoes, onions, sliced pumpkin pieces, with cheese and fresh vegetables.
- Dinner: Mediterranean lasagna, ie cooked without meat, only with chopped vegetables, to which you can add diced mushrooms, possibly the composition drawn in a pan, with olive oil and seasoned with fresh and dried herbs
- Breakfast: yogurt with slices of fruit and a few nuts (cashews, macadamia nuts, Brazil nuts, peanuts or pumpkin seeds or sunflower).
- The lunch: a portion of lasagna (left over from dinner last night).
- Dinner: Baked or grilled salmon, served with brown rice and vegetable garnish.
- Breakfast: eggs and vegetables, lightly fried in olive oil.
- The lunch: Greek yogurt with strawberries, 50g oatmeal and 5 nuts.
- Dinner:grilled lamb chops with lettuce, flavored with chives or green onions, lime dressing and extra virgin olive oil
- Breakfast: oat bran porridge with a handful of raisins, nuts and diced apple, cinnamon.
- Lunch: seafood - grilled octopus - with pan-fried vegetables (zucchini, thinly sliced sweet potato, eggplant, capsicum) and mozzarella.
- Dinner: Mediterranean pizza, made with whole wheat flour, in an extremely thin top, and on top with a little cheese, vegetables, fresh arugula and olives.
- Breakfast: omelette with vegetables, cherry tomatoes and olives.
- The lunch: two slices left over from last night's pizza, sprinkled with fresh extra virgin olive oil
- Dinner: grilled chicken or turkey, with pan-fried vegetables (zucchini, eggplant, peppers, thin slices of cucumber, small bunches of broccoli).
Mediterranean-inspired "caprese" salad
This summer we enjoyed & # 8230 summer. It only happened for a week, in Crete, and although it didn't rain all our time this summer, there, on the island caught in the middle of the seas, I felt the warm season. With sun, breeze, sea, with beautiful, cheerful and friendly people, who, I already knew, cook incredibly well.
I never said it here, but I love experiments of all kinds and especially culinary, so whenever I get through who knows what foreign country is musai, musai to taste local specialties.
Crete in general and Chania in particular are places to visit. First of all by a gourmet who, I promise you, will find there some of the tastiest dishes on earth. And if anyone is wondering, yes, I would have liked to stay there. Caught between plates, turquoise waters, dry plants and red earth, between mysteries, legends and people's love of life.
Oh and I couldn't leave without some spices that I was missing & # 8211 pink pepper, saffron, sumac and black salt & # 8211 and without a few azure plates like Crete's sky. I love them with all my heart and every time I see them I remember one of the stories in Jim Crace's book, "Devil's Chamber". The one that launches the theory that exotic fruits carry with them the warmth of the place they come from. And if the fruit can do it, what are the plates with? So I close my eyes, look to the future and notice myself in the winter, tasting a hot soup from a plate with the taste of summer and Crete.
But let's go back, better, to our sheep, stop beating the plains and present you my lunch. Caprese salad with pecorino cheese.
Everyone has probably heard of caprese salad. It is that beauty that the taste buds swear to fall in love with mozzarella, tomatoes, basil, salt, pepper, olive oil and balsamic vinegar. Yes. Nothing complicated, but, strangely, very sophisticated.
I don't like mozzarella so much, but I know all too well that tomatoes and cheese once had a wedding in heaven. So, I replaced the mozzarella cheese with pecorino. It's not the first time I've made this salad, but it's the first time I've tasted it from a blue plate
Capers - the indispensable spice in Mediterranean cuisine
Scented capers, unique, spicy, are the flowering buds of a dwarf shrub. The shrub from which the capers are harvested is 50 centimeters high. The buds are harvested by hand, in May-October. Every morning the buds that have reached the right size are broken (between 10 and 16 mm).
In general, only small, cream-colored buds are picked by hand in the early hours of the day and shortly after harvest, the buds are washed and left to dry in the sun for a few hours before being placed in jars and covered with salt. vinegar, brine or olive oil.
The buds of the shrub are preserved immediately after being harvested, otherwise they lose their aroma. They are kept in brine or marinated. Also, marinate the young leaves, which can be used in salads. Capers preserved in this way are washed before being used in food, because they are salted.
Capers are the spice often found in many Italian, French and Greek recipes, but are often confused with anchovies (dried and pickled fish), because both are harvested from the same regions and are processed similarly.
capers they are not missing from the Mediterranean cuisine being used, especially, in the Italian and the Cypriot cuisine. Last but not least, capers are also used successfully in the cosmetics industry. At present there are a lot of creams and lotions that have capers as an ingredient.
In the kitchen, capers usually accompany smoked fish, anchovy fillets, lamb or beef, but can also be used in salads, pizza, mayonnaise, sauces, rice or egg-based appetizers.
The best known preparation that contains capers as an ingredient is "Mediterranean Tapenada" - a pasta sauce that is prepared with capers, black olives and anchovies, mixed with olive oil and served on toast.
Capers have detoxifying properties for the body, acting on the liver, kidney, bile, intestine. They have a high content of bioflavonoids, substances with a strong antioxidant character that neutralize free radicals produced in the body. Capers are also rich in vitamin C and also in minerals and fiber.
They are low-calorie foods bringing a low calorie intake by consuming only 23 calories per 100g. Due to the substances contained, they have a role in stimulating the metabolism of fats and thus in their better burning.
Did you know that: the most expensive capers are those that do not exceed 10 mm and are grown in France?
Release snack: Mediterranean tuna pie
For those of you who are fasting during this period, we are sure that a new recipe is welcome. Especially since it is simple and tasty, but especially because it is based on fish. Because, as you know, during Christmas Lent, every weekend and on holidays, there is a release for fish. We present you a snack for release: Mediterranean pie with tuna.
Of all the canned fish on the market, tuna is the favorite of most people. Once because it is a weak fish, even dietary, then because it has no strong smell and no bones. So it is excellent for a pie, which can be served as an appetizer at any time of the day. The recipe we present below is a Mediterranean one, being frequently prepared and consumed in Spain.
You need: for the dough & # 8211 22 tablespoons hot water, 18 tablespoons oil, 25 g of fresh yeast, a teaspoon of salt, a tablespoon of sugar, half a teaspoon of paprika, 500 g of filling flour - three canned tuna pieces in its own juice, three onions, three ripe tomatoes, three bell peppers, two cloves of garlic, salt and pepper.
Method of preparation
In a bowl put a few tablespoons of flour, lukewarm water, oil, yeast dissolved with salt, sugar and paprika. Start kneading the dough and gradually add the rest of the flour until you get a smooth and elastic dough. Sprinkle with flour, cover with a towel and leave to rise for half an hour, in a warm place, until it doubles in volume.
General tips if you want to follow the Mediterranean diet
To enjoy the benefits of the Mediterranean diet it is good to follow the tips below:
- Use only healthy oils (eg olive or avocado oil) for cooking
- Replace red or pork with chicken, turkey or fish
- Eat whole grains for breakfast or in the form of bread, pasta or rice
- Limit salt intake and add spices and herbs for extra flavor
- Eat dairy and eggs in moderation
- Add more snacks to the three classic meals and reduce the portions
- For dessert, serve fresh fruit or tea
- 400 g ghebe
- 250 g of rice
- 60 ml dry white wine
- 1.1 l vegetable soup
- 8 tablespoons oil e.v. of olives
- 1 onion
First we prepare the mushrooms: we clean them, wash them and cut them in half. Put 4 tablespoons of olive oil in a pan and heat them for 10-15 minutes, then lightly salt and add chopped parsley.
We boil the soup together with the wine.
In another bowl put the rest of the oil and sauté the finely chopped onion for 2-3 minutes, add the rice and sauté until it becomes transparent. We start to add a polish with hot soup until the rice is cooked.
When we put the last soup polish, add the mushrooms and cook for a few more minutes.
Cover and let rest for 5 minutes and serve. Decorated with grated Parmesan cheese and chives. Delicious. Good job and good appetite!
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Mediterranean bean salad
A nutritious and protein salad is always welcome in our diet. Especially in the hot summer days, when we want to prepare dishes as quickly as possible and if possible without turning on the stove at all.
Beans are a vegetable that contains valuable proteins, which is why it is often eaten by people who want to replace meat. It contains a large amount of fiber and a variety of vitamins and minerals, beneficial for the body. At the same time it is an affordable food that we can include in many recipes, both hot and cold.
Mediterranean salad with beans is prepared very quickly and is a balanced food, but also tasty and refreshing.
- 100 g white beans
- 100 g Adzuki beans
- 1 bell pepper
- 100 g corn
- 1 bell pepper
- 2 green onions
- 2 ridichi
- 100 g sliced olives
- 2 cucumbers
- 2 tomatoes
- a few lettuce leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
METHOD OF PREPARATION:
1. I used ready-cooked beans, I put them in the freezer. (Otherwise, put them to soak overnight, and in the morning drain the water and put them to boil, when they start to boil, change the water and put them back to the boil. Repeat the operation twice.)
2. Wash and cut all the vegetables into small pieces or slices.
3. Add the two types of beans, corn and olives.
4. Season with balsamic vinegar, olive oil, freshly chopped parsley and salt!