Sometimes, to treat yourself and your loved onessomething tasty, not necessarily to stand at the stove. When outside a warm summer evening, cook dinner-quick and spend your time the way you want!
Falafel in pita bread with salad
ВРЕМЯ ПРИГОТОВЛЕНИЯ: 20 минут + охлаждение
NUMBER: 4 servings
600 g boiled chickpeas
50 g chopped almonds
1 tbsp. l. ground cumin
1 clove garlic, 1 bunch of cilantro
25 g peeled sunflower seeds
1 tbsp. l. tahini paste
grated zest and juice of 1 lemon
5 Art. l. extra virgin olive oil
large carrot (grate)
75 grams of sesame seeds
For the salad:
1/4 head of cabbage white and red cabbage (shred)
2 tbsp. l. mayonnaise</em>
1. In a food processor grind until smooth most of chickpeas, almonds, cumin, garlic, sunflower seeds, tahini, lemon zest and half the juice and oil. Add the remaining chickpeas, coriander and half the carrots, chop in a pulsed mode.
2. Form a mixture of the size of the balls of a walnut, roll in sesame seeds, to shift into a container and refrigerate for 2-3 hours.
3. Prepare a salad of cabbage and remaining carrots, season with mayonnaise and lemon juice. Serve falafel in pita bread with salad.
Salad with Mango and Shrimp
ВРЕМЯ ПРИГОТОВЛЕНИЯ: 15 минут
NUMBER: 4 servings </p>
125 g of rice noodle
300 g cooked peeled shrimp
200 g young green peas in the pod
1 ripe mango (peeled, cut into cubes)
1 small bundle of fresh coriander and mint
2 green onions arrows (finely chopped)
25g toasted pine nuts
For the filling:
2 tbsp. l. sweet chili sauce
juice of 1 lime
1 tbsp. l. fish sauce</em>
1. Boil water in a kettle. Put the noodles in a large pot, pour boiling water, stir gently, so as not stuck together, and leave for 5 minutes. Drain the water, fold the noodles in a colander and rinse under cold water.
2. In a separate bowl whisk, mix all ingredients for the filling.
3. Pea pods, cut into 2-3 pieces and place in a large salad bowl, add the shrimp, diced mango and noodles. Pour 2/3 of the salad dressing. Gently mix the noodles with the remaining ingredients and sprinkle with chopped green onions and toasted nuts, pour the remaining sauce, season to taste and serve.
Tortillas are Mexican
ВРЕМЯ ПРИГОТОВЛЕНИЯ: 5 минут
NUMBER: 4 servings </p>
250 g of cooked quinoa
1 jar (400 g) canned beans
1 jar (200 grams) of sweet corn
juice of 1 lime
1/2 red onion
300 grams of meat baked chicken
2 arrows green onions
1 bunch fresh cilantro
4 tbsp. l. tomato sauce (eg, tomato salsa)
1 avocado
4 tbsp. l. sour cream
8 tortillas tortillas
salt, freshly ground pepper to taste
1. In a large bowl, combine the quinoa, beans and corn (drain liquid from cans), juice of 1/2 lime. Finely chop the chicken, green onions and cilantro, add the quinoa, stir, pour the tomato sauce.
2. Avocado peel, pulp mash with a fork, add the finely chopped red onion, lime juice 1/2, salt and pepper to taste, stir.
3. Put a little cake with a mixture of chicken and quinoa, 1 tbsp. l. avocado, 1 tbsp. l sour cream, gently wrap and serve.
Spaghetti Carbonara with zucchini
ВРЕМЯ ПРИГОТОВЛЕНИЯ: 30 минут
NUMBER: 4 servings </p>
350g spaghetti
8 slices of smoked bacon (chopped)
1 clove of garlic (crushed)
2 zucchini (grate)
2 small eggs + 2 egg yolks
100 ml cream
50 g grated Parmesan cheese
2 h. L. dried basil
salt, freshly ground black pepper to taste
1. Cook the pasta according to package directions. Fold and return to the pot.
2. Fry the bacon in a large skillet over medium heat until it is lightly browned. Add the garlic
and zucchini, cook until the liquid has evaporated.
3. Whisk whisk eggs, egg yolks, cream, grated Parmesan cheese, salt, pepper and basil.
4. Pan with spaghetti put on a small fire, add fried zucchini and bacon, stir in the egg mixture and cook, stirring constantly, for about 1 minute, until sauce thickens slightly. Season the pasta to taste and serve immediately, sprinkled with Parmesan cheese.
