My cookbook

1 cup dried whole black lentils (urud dal)
1/2 cup dried red kidney beans (rajma)

Spice Bag
2 cloves whole
3 green cardamom pods
1 3- inch cinnamon stick break in half

Cooking
1 medium red onion
1 tbsp butter or ghee
2 Serrano chilis chopped
2 tsp fresh ginger paste
3 cloves garlic minced
1 1/2 tsp cumin seeds
1 tsp salt
1/2 tsp chili powder
1/4 tsp cayenne powder
1 cup tomato sauce
4 cups of water
1/2 cup heavy cream optional
1/8 tsp liquid smoke optional



Instructions
Pick through the dried lentils and kidney beans, removing any debris like little rocks. Cover with tea cloth and soak them in water overnight.

Cut onion in half. Keep one half intact and chop other half. Tie the whole cloves, cardamom pods and cinnamon stick in a piece of cheesecloth with kitchen twine, set aide.

Rinse the lentils and kidney beans and pour them into a large stock pot or Dutch oven and cover with water by an inch. Add half of the onion to the water. Bring to a boil, cover and cook on high for 10 minutes. Lower heat to simmer and cook covered for another 20 minutes. Remove and discard cooked onion half and drain lentils, set aside.

In the large stock pot or Dutch oven add butter or ghee and sauté the other half of chopped onion for 2 minutes. Add the chiles, ginger paste, garlic, cumin, salt, chili powder, curry powder, cayenne and sauté for 3 minutes until aromatic.

Stir in the tomato sauce, tied spice bag, water, par-cooked lentils and kidney beans. Cover and simmer on low for 45 minutes.

Carefully remove spice bag and discard. Transfer half to a blender and puree. Be careful as this is hot, keep lid vented slightly. Pour back into stock pot or Dutch and stir (See Note 1). Simmer for 10 more minutes. The soup becomes creamier as it simmers, almost a velvety consistency. Add more water as needed for desired consistency. Add the cream and liquid smoke (this is optional, but the flavor is great). Stir to incorporate in the lentils and season to taste.

Serve this garnished with a drizzle of cream, chopped cilantro and lots of dosa, naan, roti, flatbread, pitas or whatever bread you like.

Notes
1. You can also use an immersion hand blender and pulse several times if you still want some lentil texture, or puree until completely smooth.

Источник: https://www.youtube.com/watch?v=37hqY14vODo&list=PLBoeYCNZDfjMue4RTHByx205qhdVGU6gm&index=7&ab_channel=SilkRoadRecipes

Очень вкусно! Просто с ума сойти. Рецепт видела в инстаграм, но потеряла, так что нет ссылки.

Нарезаем баклажан продольно на 4 части. Посыпаем солью, перцем, паприкой. Смазываем маслом и запекаем 30 минут при 425Ф. С ним же запекаем в фольге головку чеснока.

Измельчаем, выдавливаем чеснок, добавляем перец хлопьями и сметану. Перемешиваем и посыпаем укропом. Они еще добавляли запеченый лук-шэллот и оливковое масло, но мне и так шикарно.

Очень вкусный салат. Я, как обычно, дрессинг не делала, а добавила только сок апельсина и оливковое масло.

Ingredients
For the Salad
▢¼ head of red cabbage thinly sliced or shred
▢1 large carrot shredded
▢4 cups romaine or little gem lettuce washed and cut into bite-size pieces
▢1 orange or sub blood orange
▢½ pomegranate seeds only
▢¼ cup walnuts (30g)
▢¼ cup shredded cured sheep's milk cheese (50g) such as Manchego or Parmesan. Shaved or sliced very thin.

For the Dressing
▢½ orange juice only
▢1 tbsp sherry vinegar or sub red wine vinegar
▢1 tbsp honey
▢¼ cup extra virgin olive oil (60ml)
▢generous pinch of salt
▢freshly ground black pepper

Slice the cabbage thinly and shred the carrot.
Cut the lettuce into bite-size pieces.
Cut the pomegranate in half and remove the seeds from one side.
Cut the orange slices into small pieces.
Combine all of the above ingredients along with the walnuts in a large salad bowl.
Top with the cheese, if using.
Dress right before serving.

Orange Vinaigrette Dressing
Whisk together the orange juice, vinegar, honey, olive oil, salt, and pepper. Taste and add more salt or pepper if needed.

Источник: https://spanishsabores.com/winter-salad/

Сделала по рецепту. Брала целый пучок свежего укропа, пакет замороженного шпината и пол банки артишоков. Вместо рикотты добавила обычный cottage cheese. Теста израсходовала целиком, а начинки получилось много, половину заморозила. Очень вкусно!

1 pound (#4) phyllo pastry at room temperature
12 ounces salted butter, melted
1 cup panko breadcrumbs
1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400 °F, 200 °C.

Make the filling:

In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.

Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.

Assemble the Pie:

Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.

​Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the ​pan. Drizzle butter between the layers. See the ​video above.


Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.

Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.

Pour the remaining melted butter on top and brush all around.

Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.

Источник: https://www.dimitrasdishes.com/the-best-spanakopita-recipe-updated/

Действительно вкусно, быстро и просто. Я выложила форму для запекания пекарской бумагой, так что ее даже не надо было мыть.

кабачки – 3 шт.
масло растительное – 100 мл
чеснок – 5 зуб.
томатная паста – 50 г
сливки 33% – 100 мл
сыр тертый – 100 г
соль, перец, кориандр, паприка – по вкусу

С двух сторон обжариваем кабачки.
В маленьком блендере измельчаем чеснок, петрушку, сливки, томатную пасту и специи. Далее добавляем тертый сыр, все перемешиваем и поливаем этой смесью кабачки. Запекаем при 400 Ф 10-15 минут.

Источник: https://www.youtube.com/watch?v=K7eBDILd538

Очень вкусно! Именно так, как и должно быть. Без всякого уксуса!

2 medium (1-pound) eggplants, cut into 1/2-inch pieces (about 11 cups)
3 ½ teaspoons fine sea salt (such as La Baleine), divided, plus more to taste
¾ cup mild extra-virgin olive oil, divided, plus more as needed
2 medium (8-ounce) zucchini, cut into 1/2-inch pieces (about 3 1/2 cups)
2 medium-sizes (8-ounce) yellow onions, cut into 1/2-inch pieces (about 2 2/3 cups)
2 medium-sizes (8-ounce) red bell peppers, cut into 1/2-inch pieces (about 2 1/2 cups)
4 medium garlic cloves, finely chopped (about 1 tablespoon plus 1 teaspoon)
3 small beefsteak tomatoes or heirloom tomatoes (about 1 pound), cut into 1/2-inch pieces (about 2 1/2 cups)
6 to 8 (4-inch) basil sprigs, to taste
Pinch of crushed red pepper (optional)
¼ cup rosé
3 tablespoons premium extra-virgin olive oil (such as Laudemio), plus more if desired

Step 1
Place eggplant pieces in a colander. Sprinkle eggplant with 2 teaspoons salt, and toss to combine. Let stand 20 minutes. Working in batches, pat eggplant dry with paper towels. Heat 1/4 cup mild olive oil in a large, deep skillet over medium. Add eggplant, and cook, stirring often, until eggplant is tender but not falling apart, 12 to 15 minutes, adding 1 to 2 tablespoons additional oil as needed if eggplant sticks to bottom of skillet. Remove from heat. Transfer eggplant to a large bowl. Do not wipe skillet clean.

Step 2
Return skillet to heat over medium, and add 2 tablespoons mild olive oil. Add zucchini, and cook, stirring often, until zucchini is very tender and just turns translucent, about 10 minutes. Stir in 1/8 teaspoon salt. Remove from heat, and transfer zucchini to bowl with eggplant. Do not wipe skillet clean. Return skillet to heat over medium, and add 2 tablespoons mild olive oil. Add onions, and cook, stirring occasionally, until softened, 6 to 8 minutes. Add bell peppers, 2 tablespoons mild olive oil, and 1/8 teaspoon salt, and cook, stirring occasionally, until bell peppers are very tender, 10 to 15 minutes. Stir in garlic, and cook, stirring often, 2 minutes. Remove from heat. Transfer bell pepper mixture to bowl with eggplant mixture. Do not wipe skillet clean.

Step 3
Return skillet to heat over medium. Add tomatoes, basil sprigs, crushed red pepper (if using), remaining 1/4 teaspoon salt, and remaining 2 tablespoons mild olive oil. Cook, stirring occasionally, until tomatoes break down and most tomato juices evaporate, 10 to 15 minutes. Stir in rosé; cook, stirring often, until rosé is absorbed, about 2 minutes. Return reserved eggplant mixture to skillet; cook over medium, stirring often to prevent sticking, until flavors meld and mixture is creamy but textured, 12 to 15 minutes. Remove from heat. Drizzle ratatouille with premium olive oil. Let cool to room temperature, about 30 minutes. Season with additional salt to taste. Remove and discard basil sprigs. Serve warm or at room temperature with a drizzle of premium olive oil over each serving, if desired.

Источник: https://www.foodandwine.com/recipes/ratatouille

В самом деле вкусно получилось!

750 g (1½lbs) Brussels sprouts
2 tbsp olive oil
3 garlic cloves crushed
1 cup cream
½ cup sour cream
1 tsp lemon juice
½ cup grated Parmesan cheese
salt and pepper to taste


Heat a large, deep frying pan over medium heat then add the olive oil.
Halve the sprouts then add to the pan. Saute until golden brown and starting to char. If your sprouts are very big, you might need to add a splash of water and cover with a lid to allow them a little more time to cook.

Once the Brussels sprouts are fork-tender, remove from the pan and set aside.
In the same pan, add a teaspoon of oil and cook the garlic until fragrant.
Pour in the cream and sour cream then season with salt, pepper and lemon juice. Allow to simmer until the sauce coats the back of a spoon (approximately 3-5 minutes) then add the Parmesan.
Transfer the sprouts back to the pan and saute for a few minutes. Adjust seasoning and serve.
Nutrition
Calories: 172kcal | Carbohydrates: 17g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 602mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1221IU | Vitamin C: 107mg | Calcium: 163mg | Iron: 2mg

Источник: https://simply-delicious-food.com/creamy-parmesan-brussels-sprouts/#recipe

Очень вкусно! Ела с морковкой и сельдиреем.

2 cups plain whole milk or low-fat yogurt

2 cups grated English or Persian cucumber (unpeeled)

1 clove garlic, minced

4 sprigs fresh mint, leaves only, minced finely

1 teaspoon kosher salt

2 tablespoons golden raisins (забыла)

Freshly ground black pepper

Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

Источник: https://www.foodnetwork.com/recipes/aarti-sequeira/indian-cucumber-and-yogurt-salad-cucumber-raita-recipe-1923221

Вчера сделала. Очень вкусная закуска! Баклажаны с бурратой изумительно сочитаются. Помидоры тоже хорошо, но можно и без них.

4 tablespoons Filippo Berio olive oil plus extra for drizzling

1/4 teaspoon salt

1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds

2 large beef steak tomatoes, each cut into 4 thick slices

2 balls fresh burrata, each cut in half

Fresh basil leaves, shredded

Coarse sea salt
Directions

Preheat the oven to 350°F.

Pour the olive oil into a medium size bowl and stir in the salt. Add the eggplant slices and toss them in the oil. Transfer them to a non stick baking sheet, arranged in a single layer.

Bake them in a preheated oven until they begin to brown.

Arrange one eggplant slice on each of 4 salad dishes. Add a tomato slice and repeat with another eggplant and tomato slice. Top with a slice of the burrata and a sprinkling of basil.

Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.

This recipe is featured on show 2420 - All about Burrata.

Источник: https://www.ciaoitalia.com/seasons/season-2400/episode-2420/neapolitan-stack-with-burrata

Запишу, а то забуду. Это был идеальный завтрак!

Toast the bread, натереть чесноком, смазать авокадо. Посыпать chia seed and flax seeds. Один хлебец с базиликом, crumbled feta, tomato and cucumber; and, the other toast with smoked salmon, red onions and capers.

Очень вкусно!