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Medetiranian papper dip
Jul. 11th, 2024 03:47 pmЗапекаем 3 красных перца, очищаем от кожуры, в блендер с 3 зубчика чеснока, грецкие орехи и обжареные в масле breadcrumbs. Olive oil and гранат.
Eggplant Dip
Jun. 11th, 2024 04:59 pmОчень 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.
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 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
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
Салсу не делала. Вкусом очень похоже на испанский Romesco Sauce, но без паприки, которую я не очень люблю. Так что в целом мне понравилось. Вчера на гарнир к котлетам подавала с зеленой фасолью (фасоль предварительно замочив на 3 часа, обжарила с зубчиком чеснока на сковородке до черных проплеши. Посыпала солью и сухим чесноком (идея от сюда: https://vannsspices.com/recipes/single/garlicky-green-beans-with-romesco-sauce). Сегодня думаю подать на гарнир к картошке с листовой капустой: http://cookingchatfood.com/lidias-swiss-chard-potatoes/, а завтра к рыбе.
5 red peppers, quartered lengthways, stem, pith and seeds discarded (600g net weight)
2-3 vine tomatoes (300g), halved
1 red chilli, stem removed
1 red onion, peeled and cut into 6 wedges
90ml olive oil
Salt and black pepper
6 garlic cloves, peeled
60g blanched almonds, well toasted and roughly chopped
150g Greek feta, roughly crumbled
1 tbsp cumin seeds, toasted and roughly crushed in a mortar
1 tbsp coriander seeds, toasted and roughly crushed in a mortar
1 lemon, segmented
50g pitted green olives, roughly chopped (I use nocellara)
1½ tbsp coriander leaves, roughly chopped
Heat the oven to 240C (220C fan)/465F/gas 9. Put the pepper quarters, tomatoes, chilli, onion, two tablespoons of oil, a half-teaspoon of salt and plenty of pepper on a large oven tray lined with baking paper and toss to combine. Roast for 20 minutes, give everything a stir, then add the garlic cloves and roast for 15-20 minutes more, or until everything is softened and coloured.
Leave to cool, then peel the peppers and tomatoes, and discard the skins.
Transfer everything to a food processor, add the almonds, feta, half the ground toasted spices, two tablespoons more of oil, a quarter-teaspoon of salt and a good grind of pepper, and blitz smooth. Refrigerate to cool completely (and set slightly).
Meanwhile, make the salsa. Using a small, sharp knife, trim the top and tail off the lemon. Cut down along its round curves, removing the skin and white pith as you go. Release the segments from the lemon by slicing between the membranes, then roughly chop each segment in two or three pieces.
Put these in a bowl with the olives, coriander, the remaining two tablespoons of oil and the remaining ground toasted spices, and mix to combine.
To serve, spread the dip on to a wide, shallow plate and spoon the salsa into the centre.
Источник: https://www.theguardian.com/food/2020/feb/22/yotam-ottolenghis-feta-recipes?CMP=Share_iOSApp_Other
5 red peppers, quartered lengthways, stem, pith and seeds discarded (600g net weight)
2-3 vine tomatoes (300g), halved
1 red chilli, stem removed
1 red onion, peeled and cut into 6 wedges
90ml olive oil
Salt and black pepper
6 garlic cloves, peeled
60g blanched almonds, well toasted and roughly chopped
150g Greek feta, roughly crumbled
1 tbsp cumin seeds, toasted and roughly crushed in a mortar
1 tbsp coriander seeds, toasted and roughly crushed in a mortar
1 lemon, segmented
50g pitted green olives, roughly chopped (I use nocellara)
1½ tbsp coriander leaves, roughly chopped
Heat the oven to 240C (220C fan)/465F/gas 9. Put the pepper quarters, tomatoes, chilli, onion, two tablespoons of oil, a half-teaspoon of salt and plenty of pepper on a large oven tray lined with baking paper and toss to combine. Roast for 20 minutes, give everything a stir, then add the garlic cloves and roast for 15-20 minutes more, or until everything is softened and coloured.
Leave to cool, then peel the peppers and tomatoes, and discard the skins.
Transfer everything to a food processor, add the almonds, feta, half the ground toasted spices, two tablespoons more of oil, a quarter-teaspoon of salt and a good grind of pepper, and blitz smooth. Refrigerate to cool completely (and set slightly).
Meanwhile, make the salsa. Using a small, sharp knife, trim the top and tail off the lemon. Cut down along its round curves, removing the skin and white pith as you go. Release the segments from the lemon by slicing between the membranes, then roughly chop each segment in two or three pieces.
Put these in a bowl with the olives, coriander, the remaining two tablespoons of oil and the remaining ground toasted spices, and mix to combine.
To serve, spread the dip on to a wide, shallow plate and spoon the salsa into the centre.
Источник: https://www.theguardian.com/food/2020/feb/22/yotam-ottolenghis-feta-recipes?CMP=Share_iOSApp_Other
Canned Salmon Mousse
Nov. 24th, 2019 08:38 amОчень вкусно! Делала с тунцом, подавала на хлебе, а сверху анчоус.
2 (6 oz cans) boneless, skinless salmon, drained
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 oz neufchâtel cheese or reduced-fat cream cheese, softened
20 cucumber slices
2 tablespoons chopped chives
INSTRUCTIONS
Place all the ingredients in your food processor bowl and process until smooth, stopping twice to scrape the sides with a spatula.
Pipe onto cucumber slices and garnish with chives, or serve on a platter garnished with cut up fresh vegetables.
Источник: https://healthyrecipesblogs.com/salmon-mousse-recipe/
2 (6 oz cans) boneless, skinless salmon, drained
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 oz neufchâtel cheese or reduced-fat cream cheese, softened
20 cucumber slices
2 tablespoons chopped chives
INSTRUCTIONS
Place all the ingredients in your food processor bowl and process until smooth, stopping twice to scrape the sides with a spatula.
Pipe onto cucumber slices and garnish with chives, or serve on a platter garnished with cut up fresh vegetables.
Источник: https://healthyrecipesblogs.com/salmon-mousse-recipe/
Spicy Greek Feta Dip (Tirokafteri)
Oct. 1st, 2019 12:35 pmВчера сделала на ужин, получилось очень вкусно! В этом рецепте его нет, но я читала другие и добавила ложечку йогурта.
Feta Cheese: The star of the show. Sheep’s milk feta cheese is traditional in Greece, but whatever feta you can find will do, either in a block or crumbled.
Roasted Red Peppers: Either homemade or (I recommend) store-bought in a jar
Olive Oil and Red Wine Vinegar: Both traditionally used in this dip.
Garlic: Just one clove of raw garlic.
Crushed Red Pepper Flakes: The traditional Greek dip is sometimes made with fresh spicy peppers, sometimes dried. But for the recipe below, I went with a simple pinch of crushed red pepper flakes. Feel free to add more or less to taste.
To make this feta dip, simply combine all ingredients in a blender and process until smooth. Then sprinkle with your desired garnishes (I like to add some extra crushed red pepper flakes, feta and a pinch of oregano). And…serve!
Источник: https://www.gimmesomeoven.com/spicy-greek-feta-dip-tirokafteri/
Feta Cheese: The star of the show. Sheep’s milk feta cheese is traditional in Greece, but whatever feta you can find will do, either in a block or crumbled.
Roasted Red Peppers: Either homemade or (I recommend) store-bought in a jar
Olive Oil and Red Wine Vinegar: Both traditionally used in this dip.
Garlic: Just one clove of raw garlic.
Crushed Red Pepper Flakes: The traditional Greek dip is sometimes made with fresh spicy peppers, sometimes dried. But for the recipe below, I went with a simple pinch of crushed red pepper flakes. Feel free to add more or less to taste.
To make this feta dip, simply combine all ingredients in a blender and process until smooth. Then sprinkle with your desired garnishes (I like to add some extra crushed red pepper flakes, feta and a pinch of oregano). And…serve!
Источник: https://www.gimmesomeoven.com/spicy-greek-feta-dip-tirokafteri/
Мне понравилось, было вкусно.
Ingredients
1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
3/4 teaspoon paprika
14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
8 ounces cream cheese
1 cup (or more) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated mozzarella
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice
Preparation
Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
Do Ahead
Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
Источник: https://www.epicurious.com/recipes/food/views/classic-spinach-artichoke-dip-with-mozzarella-and-parmesan
Ingredients
1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
3/4 teaspoon paprika
14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
8 ounces cream cheese
1 cup (or more) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated mozzarella
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice
Preparation
Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
Do Ahead
Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
Источник: https://www.epicurious.com/recipes/food/views/classic-spinach-artichoke-dip-with-mozzarella-and-parmesan
Magic Summer Sauce
May. 17th, 2017 03:29 pmIt's a nice vegetable dip, we liked it.
Makes about 1 cup
1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha sauce
Mix and taste. Adjust ingredients to taste. Refrigerate leftovers for up to 1 week.
Makes about 1 cup
1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha sauce
Mix and taste. Adjust ingredients to taste. Refrigerate leftovers for up to 1 week.
Вкусно, но сахар не нужен. В целом рецепт надо доработать.
Надо:
9 large red capsicums (2 красных болгарских перца)
3 red bullet chilli, seeded & chopped (2 красных перчика чили)
3 garlic cloves, crushed with 2 teaspoons of salt (1 крупный зубчик, крупнее, чем 3 маленьких. Соли немного, на глаз)
375g walnuts, shelled & roughly chopped (на глаз)
2/3 cup lightly toasted fresh breadcrumbs (на глаз)
3 dessertspoon pomegranate molasses (2/3 зерен крупного граната)
2 lemons juiced (1/2 сока лимона)
3 dessertspoons hot water (на глаз)
1 ½ teaspoons caster sugar (на глаз)
¾ cup extra virgin olive oil (на глаз)
Roast the peppers on stove flame slowly for about 10-15 minutes. Then peel & deseed. Be sure to not wash the peppers.
Roughly chop the peppers and place in a food processor with all other ingredients and mix well.
With motor running, slowly add the oil until thick & creamy.
Источник: http://www.sbs.com.au/food/recipe/559/Muhammara_red_pepper_walnut_and_pomegranate_dip
Надо:
9 large red capsicums (2 красных болгарских перца)
3 red bullet chilli, seeded & chopped (2 красных перчика чили)
3 garlic cloves, crushed with 2 teaspoons of salt (1 крупный зубчик, крупнее, чем 3 маленьких. Соли немного, на глаз)
375g walnuts, shelled & roughly chopped (на глаз)
2/3 cup lightly toasted fresh breadcrumbs (на глаз)
3 dessertspoon pomegranate molasses (2/3 зерен крупного граната)
2 lemons juiced (1/2 сока лимона)
3 dessertspoons hot water (на глаз)
1 ½ teaspoons caster sugar (на глаз)
¾ cup extra virgin olive oil (на глаз)
Roast the peppers on stove flame slowly for about 10-15 minutes. Then peel & deseed. Be sure to not wash the peppers.
Roughly chop the peppers and place in a food processor with all other ingredients and mix well.
With motor running, slowly add the oil until thick & creamy.
Источник: http://www.sbs.com.au/food/recipe/559/Muhammara_red_pepper_walnut_and_pomegranate_dip
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