My cookbook

Делала со сметаной.

1/2 English cucumber, sliced into 24 pieces

1/2 cup cream cheese

2 ounces smoked salmon, cut into 24 pieces

Fresh cracked black pepper for garnish

Spread each cucumber slice with cream cheese (about 1 teaspoon each). Top each with a piece of smoked salmon. Garnish with cracked black pepper, if desired.

Источник: https://www.eatingwell.com/cucumber-salmon-bites-8411317

Это было очень вкусно! Я так же добавила сухой острый перец.

Lemon aioli:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon (or more) fresh lemon juice
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
Kosher salt
Mussels:
2 tablespoons olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
4 pounds mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread, toasted (for serving)
Preparation
For lemon aioli:
Step 1
Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.

Step 2
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

For mussels:
Step 3
Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.

Step 4
Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.

Step 5
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

Источник: https://www.epicurious.com/recipes/food/views/mussels-with-white-wine-51179400

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!

2 tbsp extra virgin olive oil 30 ml
1 zucchini
1 clove garlic
1/4 cup pine nuts 35 grams
1/3 cup raisins 50 grams
10 spearmint leaves
1/2 lemon
2 tbsp finely grated Manchego cheese 15 grams
pinch sea salt
dash black pepper

Heat a large fry pan with a medium heat

Meanwhile, cut the zucchini (washed & patted dry) into rounds that are 1/4 inch thick (.50 cm) and remove the skin from the clove of garlic

Add in 2 tbsp extra virgin olive oil into the hot pan, along with the clove of garlic, mix continuously, once the clove of garlic is lightly sauteed and it has infused the olive oil, remove from the pan and discard

Add in half the slices of zucchini into the pan and gently mix continuously, after 3 minutes and they are lightly sauteed, you want them al dente, remove them from the pan, shaking off any excess olive oil, transfer into a large bowl, cook the other half of zucchini slices in the same way, then set the bowl aside

Using the same pan with the same heat, add in the 1/4 cup pine nuts and 1/3 cup raisins, mix continuously, after 30 to 45 seconds and the pine nuts and raisins are fragrant, transfer them into the bowl with th zucchini

Finely chop the spearmint leaves and add into the bowl, along with the zest of half a lemon, season with sea salt & black pepper and gently mix together until well mixed

Transfer the salad into a serving dish and top off with 2 tbsp of finely grated Manchego cheese, serve at room temperature or chilled, enjoy!

Источник: https://spainonafork.com/spanish-zucchini-salad-recipe/

Пробовала делать по рецепту из ютуба, но он оказался неудачным. Прпорции были дурацкие, но зато сам способ получения малосольных огурцов за 15 минут меня очень порадовал. Теперь хочу попробовать салат по рецепту ниже, если тоже нет, то буду просто таким способом мариновать.

У хорошего хозяина в закромах обычно найдутся огурцы, красный жгучий перец, чеснок, соевый соус, китайский чёрный уксус и кунжутное масло. У меня, так завсегда имеется.

Так вот, огурцы нужно разрезать вдоль напополам и ложкой удалить семена. Затем большим ножом, а то и скалкой какой-нибудь хорошенько их отбить. Беспощадно — так, чтобы они с хрустом трескались. Этот нехитрый приём позволит огурцам замариноваться в считанные минуты.

Далее, избитые огурцы следует нарезать наискось, а лучше буквально наломать с помощью ножа на небольшие куски. Потом довольно круто посолить, облить уксусом, тщательно перемешать и дать постоять минут пятнадцать-двадцать — этого вполне будет достаточно, чтобы огурцы хорошо промариновались. А пока они маринуются и пускают сок, можно мелко нарубить чесноку и нарезать жгучего перца кругалями.

По прошествии времени, огурцы надо достать из маринада и отжать. Прибавить чеснок и перец, немного соевого соуса для вкуса и совсем чуть-чуть кунжутного масла.

Источник: https://belonika.ru/6027/

Отличная морковка получилась!

РЕЦЕПТ:
Морковь - 1 кг.
Чеснок - 5 зубч.
Сахар - 1,5 ст.л.
Соль - 0,5 ст.л.
Кориандр молотый - 0,5 ч.л.
Паприка - 1 ч.л.
Острый перец - щепотка
Масло растительное - 100 мл.
Уксус 70% - 0,5 ст.л. (я брала рисовый)

Натераем морковь. Добавляем соль, сахар и перемешиваем руками. Цель сделать так, чтобы морковка не дала сок, а удержала его, поэтому не жамкаем.
Добавляем чеснок - перемешиваем.
Добавляем все специи - перемешиваем.
Добавляем уксус - перемешиваем.
Добавляем масло - перемешиваем.

Видиорецепт: https://www.youtube.com/watch?v=fo5CWdSjPnc

2 long Japanese eggplants or 4 small Italian eggplants (about ¾ pound)
Salt to taste
1 teaspoon sesame oil, plus additional for the baking sheet
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

PREPARATION
Step 1
Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.

Step 2
Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.

Step 3
To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.

Step 4
Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-½-inch slices.

Tip
Advance preparation: You can prepare this through Step 3 several hours before you do the final glazing in Step 4.

Источник: https://cooking.nytimes.com/recipes/1015113-miso-glazed-eggplant

Сделала себе на ужин с салатом.

loaf baguette bread, thinnly sliced
1/2 cup mixture chopped onions, shallots, garlic (or just garlic)
4 tbsp. extra virgin olive oil
8 oz. package beets, cut into thick wedges
4 oz. brie, cut into slices
Fresh dill, finely chopped

Preheat the oven broiler and then toast the baguette slices on one side.
Heat 2 Tbsp. olive oil in a medium-hot pan, sauteeing the mixed onions, shallots, and garlic.
Rub the untoasted side of bread with the remaining 2 tbsp. of olive oil, sprinkling with the onion mixture.
Arrange the beet slices on the untoasted side of the bread, topping with a slice of brie.
Broil until the cheese is hot and bubbling. Serve immediately as an appetizer, or as a side with a salad.

Источник: https://reluctantentertainer.com/feast-on-life-beet-brie-crostini/

3 Tbs. mayonnaise
2 Tbs. buttermilk
1/2 tsp. grated lemon zest
2 tsp. fresh lemon juice; more for sprinkling
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black or white pepper
8 oz. crabmeat, preferably lump, picked over to remove bits of shell
1/2 cup finely chopped celery from the inner ribs and leaves
3 Tbs. chopped fresh chives (1/2-inch pieces)
1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
1 head Boston or Bibb lettuce, washed (for lining the plates)

In a small bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard. Season with salt and pepper to taste. In a medium bowl, mix the crabmeat, celery, and 2 Tbs. of the chives. Fold in the dressing gently so as not to break up the crabmeat. Gently fold in the avocado. Taste for salt and pepper. Line four salad plates with lettuce leaves, heap a scoop of the crab salad on each, and garnish with the remaining chives. Sprinkle each serving with 1/2 tsp. lemon juice and serve.

Источник: https://www.finecooking.com/recipe/crab-avocado-salad

Черный хлеб намазать авокадо, положить шпроты и посыпать укропом.