My cookbook

Очень вкусно! Делала с обычным белым луком, он получился совсем не горьким.

½ white onion finely chopped
½ lemon
½ teaspoon salt
¼ teaspoon black pepper
3 tomatoes finely chopped
½ cucumber finely chopped
½ red bell pepper finely chopped
2 tablespoon extra virgin olive oil
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh chives finely chopped
Instructions

Add the chopped onion to a non-metallic bowl, squeeze over the juice of half a lemon, season with salt and pepper, and stir well.

½ white onion
½ lemon
½ teaspoon salt
¼ teaspoon black pepper
Let the onion sit for 5 minutes (I use this time to do the rest of my chopping), then add the remaining ingredients.
3 tomatoes
½ cucumber
½ red bell pepper
2 tablespoon extra virgin olive oil
1 tablespoon fresh parsley
1 tablespoon fresh chives

Stir well to combine and taste the salad. Add more salt, pepper, and lemon juice to taste.

Источник: https://www.sprinklesandsprouts.com/moroccan-tomato-salad/

Мелкими кубиками порезать огурцы и помидоры. Красный лук очень мелко. Добавить сухую мяту, соль, перец, сок лимона и оливковое масло.

Очень вкусный салат! Моя итальянская заправка это просто оливковое масло и сок лимона. Можно было добавить чеснок. Так же я в овощи добавила сахар и базилик.

1 lb /500g red and yellow peppers
½ white salad onion sliced thinly
½ lb /250g cherry tomatoes
Italian Salad Dressing

Instructions


Remove the seeds from the bell peppers. Cut in quarters lengthwise, and slice into thin strips. Add into a salad bowl.
Thinly slice the white onion and add to the bowl with the peppers. Add the cherry tomatoes.
Pour the Italian Dressing over Bell Pepper Salad and mix to combine. Serve immediately or refrigerate to eat the next day.

Источник: https://petersfoodadventures.com/2019/07/20/pepper-salad/

Очень вкусный салат!

Half of a large cucumber, about 160 gr/5 ½ oz, cut in quarters and sliced
2-3 medium tomatoes, coarsely chopped
3 spring (green) onions, finely chopped
Handful of flat leaf parsley, coarsely chopped
30 ml/2 tablespoon extra virgin olive oil
Juice of ½ lemon

5ml/1tsp. ground sumac
Salt and pepper to taste

Mix the cucumbers, tomatoes, spring onions and the parsley in a bowl. Add the olive oil and lemon juice, season with salt and pepper and mix well. Sprinkle ground sumac over for an extra zing and flavor.

Источник: https://ozlemsturkishtable.com/2010/10/shepherds-salad-of-tomato-and-cucumbers-coban-salata/

Папе очень понравился этот салат. Мне понравилось делать.

Ingredients

1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Preparation

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Источник: https://www.epicurious.com/recipes/food/views/calamari-salad-231788

Очень вкусное блюдо, особенно бульон. Я отваривала бульон с овощами with snapper head, а потом разобрала голову и добавила рыбу. Картошку можно резать поменьше. Креветки очищать обязательно, потом это делать неудобно, а бульон из скорлупы украсит общий бульон. Будет вкусно добавить консервы, лосось и/или сардины прямо костями с маслом. Больгарский перец, зеленая фасоль и/или зеленый горошек, а так же броколли и/или листовая капуста, даже бок чой, здесь тоже не помешают.

Extra virgin olive oil
▢ 6 cloves of garlic minced
▢ 2 tomatoes peeled and diced
▢ 1 teaspoon tomato paste
▢ 1 pound waxy potatoes washed well (peeled if you wish) and cut into 1/3 inch thick slices
▢ 1/2 cup dry white wine or sherry like fino or manzanilla
▢ 1.5 cups fish stock
▢ A pinch of saffron threads
▢ 1 teaspoon sugar
▢ 1/2 pound firm white fish fillets such as hake, cod, halibut, cut into chunks
▢ 8 medium or large raw shrimp I prefer whole shrimp but peeled will also work

To Prepare the picada

▢ 10 raw almonds
▢ 2 large cloves of garlic peeled
▢ Extra virgin olive oil
▢ 1 tablespoon chopped flatleaf parsley

Heat the the olive oil in wide and heavy pan (I used a cast iron pan) over a medium heat.
Add the garlic, tomatoes and tomato paste, and sauté for about 10 minutes, until the sauce is reduced.
Add the potatoes, wine and stock (make sure the potatoes are covered with liquid-- add more stock if necessary). Then add the salt, saffron and sugar.
Cover and simmer on a low heat for 20 minutes.
To prepare the picada, coat a small skillet in olive oil and heat to medium high (but not smoking). Add the raw almonds and garlic, and brown on all sides. Remove and dry on paper towels. Once cool, pulse to a crumbly paste in your food processor or in a mortar and pestle. Add a bit of the stew's liquid if necessary to blend.
Finally, add the fish chunks to the stew and cook for about four minutes (uncovered). Then add the shrimp and cook until just pink. If you plan to keep the stew simmering a bit longer, remove the shrimp so that they don't overcook and just add back to serve.

Источник: https://spanishsabores.com/catalan-fish-stew-suquet-de-peix-recipe/

Быстро, просто и очень вкусно!

2 tablespoons olive oil
3 cloves garlic, roughly chopped
torn basil and parsley
kosher salt and freshly cracked black pepper
1 14.5-ounce can diced tomatoes
1 12-ounce can white beans, rinsed and drained
1 lb white fish, thawed and any pin bones removed
4 tablespoons butter
1/2 cup white wine
grated parmesan cheese for topping
lemon juice to finish

Instructions


Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a small bowl. Set aside to marinate while cooking the fish
Heat a drizzle of olive oil in a pan over medium heat. Pat the fish dry and liberally season with salt and pepper, and pan-fry on each side for about 4-6 minutes until golden brown. Remove from the pan and set aside.
Add the butter to the skillet and melt. Add the tomato white bean mixture over medium high heat and bring to a saute, add the splash of wine and let the alcohol cook off. Reduce to a low simmer – the sauce should start to thicken. Season with salt and pepper. Once thickened, nestle the fish back in and spoon some of the sauce over top of the fish and serve. Garnish with plenty of grated parm and a squeeze of lemon.

Источник: https://whatsgabycooking.com/white-fish-with-tomato-basil-beans/#recipeJump

Простая в приготовлении и вкусная икра. Лука надо меньше, слишком остро. Мяты больше. Я так же добавила петрушку и консервированный болгарский перец из банки. Большой баклажан разрезала попала, протыкала вилкой, сбрызнула авокадовым маслом и запекала при 450 Ф 45 минут.

3 небольших баклажана
6 небольших помидорчиков или 4 крупных
1 зубчик чеснока
1 средняя луковица
кусочек острого перца (каянский перец)
3 листочка мяты
1 ст ложка порезанных листьев базилика
1 ст ложка оливкового масла
соль
перец

Приготовление

Запечь в духовке баклажаны, очистить их от кожицы.
Помидоры вымыть (можно снять кожицу, мама не снимает, не стала и я париться), порезать крупненько помидоры, баклажаны, чеснок, острый перец, лук и зелень.
Все это поместить в блендер и измельчить до состояния пюре. Посолить, поперчить, добавить оливковое масло и перемешать.

Источник: https://alevtinja.livejournal.com/9774.html

Вчера наконец сделала свой идеальный салат. Я не люблю уксус и всезде, где можно его избегаю. Любимое сочитание этого года: помидоры, лимон, оливковое масло и каперсы. Решила попробовать с ними сделать panzanella и это был полный восторг. Ингридиенты все брала на глаз.

2 1/2 pounds (1.1kg) mixed tomatoes, cut into bite-size pieces
2 teaspoons (8g) kosher salt, plus more for seasoning
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
fresh lemon joice
capers
basil or parsley leaves
Freshly ground black pepper


Place tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
3.

Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and lemon juice to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.

Combine toasted bread, capers, tomatoes, and dressing in a large bowl. Add basil or parsley leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

Основной текст и идея отсюда: https://www.seriouseats.com/recipes/2015/09/classic-panzanella-salad-recipe.html

Очень вкусное рагу! Прекрасно и необычно сбалансированный соус. И мне и Вадиму понравилось. Он даже без моего вопроса сказал, что можно повторять. Делала с 1/2 кг бараньего фарша. Все остальное 1/2.



1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper
1 teaspoon whole black peppercorns
1 tablespoon extra-virgin olive oil
2 pounds ground lamb
Salt
Freshly ground black pepper
6 large garlic cloves, coarsely chopped
1 large onion, coarsely chopped
1 large fennel bulb—halved, cored and cut into 1/2-inch dice (заменила на одну палку сельдерея)
1/2 teaspoon sweet smoked paprika
2 tablespoons harissa (заменила на свой любимый вьетнамский соус)
One 14-ounce can whole tomatoes, chopped, liquid reserved (1/2 банки томатной пассаты)
2 cups chicken stock (1 стакан воды)
1 pound dried strozzapreti pasta
1 pint cherry tomatoes, halved (1 средний свежий)
6 scallions, chopped (2 крупных)
1/2 cup thinly sliced mint leaves
Freshly grated sheep milk cheese, such as Everona Stony Man or pecorino, for serving

How to Make It
Step 1

In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over moderate heat until fragrant, 2 minutes. Let cool, then wrap in cheesecloth and tie into a bundle.
Step 2

Add the oil to the casserole and heat. Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes. With a slotted spoon, transfer the lamb to a bowl. Repeat with the remaining lamb.
Step 3

Pour off all but 2 tablespoons of the fat from the casserole. Add the garlic, onion and fennel and cook over moderate heat until softened, 8 minutes. Stir in the spice bundle, paprika, harissa, tomatoes and their liquid and the stock. Return the lamb and accumulated juices to the casserole and bring to a simmer.
Step 4

Cover the ragù and simmer over low heat for 45 minutes, stirring occasionally. Uncover and simmer until thickened, about 50 minutes longer. Discard the spice bundle and season the ragù with salt and pepper.
Step
Step 5

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Add the ragù and stir. Fold in the cherry tomatoes, scallions and half of the mint. Season with salt and pepper; transfer to a large bowl. Top with the remaining mint and serve, passing the cheese at the table.
Make Ahead

The lamb ragù can be refrigerated for up to 3 days. Reheat gently.

Источник: http://www.foodandwine.com/recipes/strozzapreti-lamb-ragu?xid=NL_DISH022818&utm_source=foodandwine.com&utm_medium=email&utm_campaign=the-dish&utm_content=2018022820PM