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Bread with onion and parsley

Bread with onion and parsley


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In a large bowl put 250 g of flour, salt, sugar and yeast; mix well. In the bowl gradually add warm water and oil stirring constantly. After I have incorporated all the water gradually add the rest of the flour. Knead for 10 minutes. when leavened, in a warm place until it doubles in volume.

The dough is turned over on a floured board and kneaded incorporating finely chopped onion and parsley. The dough is given a round shape and placed in a tray lined with baking paper; leave to rise for about 1 hour.

Place the pan in the preheated oven for about 45 minutes on medium-low heat.


  • -100 gr cus-cus
  • -250 ml of boiled water
  • -1 pomegranate
  • -juice from a lemon
  • -1 avocado
  • -1 large red
  • -olive oil
  • -chopped green parsley
  • -salt and pepper to taste

How do we prepare the couscous with pomegranate recipe?

1. I fried the couscous in a pan with a tablespoon of olive oil until it caught a little copper color, after which I poured 250 ml of boiled water over it. Be careful, at this time, not to burn yourself.

I added a little salt, mixed lightly and put the lid on, leaving everything to hydrate until the couscous reached the desired size and consistency.
2. I cut avocado into smaller slices and took out the juice from a lemon with a pinch of salt, peeled the tomato, cut it into cubes, and peeled the pomegranate and washed the seeds.

3. After the couscous has absorbed all the water, I put pepper and salt, if necessary, depending on the taste, I sprinkled with olive oil and I added in turn, the tomato with its juice and avocado as well.

I mixed lightly, and finally I added the pomegranate seeds and green parsley.

The average grade given by the jury for this recipe is 9.

Recipes with Gina Bradea & raquo Recipes & raquo Couscous with pomegranate, avocado and parsley, quick recipe


Baked Duck with Vegetables [edit]

The recipe was collected from forum.desprecopii.com

  1. Brown the duck pieces with a tablespoon of oil. Add a little water and let it simmer.
  2. Cut 3-4 onions, thin slices and brown in a little oil. Add a tablespoon of flour, quench with a little water.
  3. Pour the sauce into the meat pan, season with salt and simmer over medium heat.
  4. Add a good tablespoon of broth and when the duck is almost cooked, put 15-20 boiled olives in water, set aside for 10 minutes.
  5. Let it boil for another 2 minutes.
  6. Serve hot with bread.

Onion salad with sumac Turkish recipe

Onion salad with sumac. Turkish recipes. Turkish salad with onions. Turkish salad recipe.

It is a delicious salad recipe from Turkish cuisine. It can be served with kebab, lahmacun or meat dishes.
For the recipe onion salad you only need a few ingredients, and the preparation is very simple.
Try pide or Turkish red lentil soup.


Baked eggplant with onion and lemon

Baked eggplant with onion and lemon. Baked eggplant, browned, sprinkled with olive oil and discreetly seasoned with onion and lemon. A kind of baked eggplant salad. It is also a delicious fasting or vegetarian food.

I also cooked the baked eggplants a few times Oana, those with whipped milk (recipe here) but also those breaded with cheese and garlic (recipe here). Delicious!

We ate these eggplants in the oven with onion and lemon as a distinct dish, not as a snack. They were kind of two after a hearty soup. I've been flirting with the idea of ​​making these eggplants in the oven for a long time. I thought if I like it eggplant salad with onion and lemon, why not bake everything in the oven? Today is her birthday and I admit that I will do it this way again because we really liked it.

They are very good and cold, at room temperature. I am an kind of post or vegan.

From the quantities below it results approx. 4 servings of baked eggplant with onion and lemon.


Method of preparation

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially


Baked eggplant with onion and lemon

Baked eggplant with onion and lemon. Baked eggplant, browned, sprinkled with olive oil and discreetly seasoned with onion and lemon. A kind of baked eggplant salad. It is also a delicious fasting or vegetarian food.

I also cooked the baked eggplants a few times Oana, those with whipped milk (recipe here) but also those breaded with cheese and garlic (recipe here). Delicious!

We ate these eggplants in the oven with onion and lemon as a distinct dish, not as a snack. They were kind of two after a hearty soup. I've been flirting with the idea of ​​making these eggplants in the oven for a long time. I thought if I like it eggplant salad with onion and lemon, why not bake everything in the oven? Today is her birthday and I admit that I will do it this way again because we really liked it.

They are very good and cold, at room temperature. I am an kind of post or vegan.

From the quantities below it results approx. 4 servings of baked eggplant with onion and lemon.


Method of preparation

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially


How to prepare lentil salad with green onions

For the hot lentil salad, I first boiled the dried lentils for 15 minutes in boiling salted water. I strained it and drained it through a sieve.

After it drained I transferred the boiled (hot) lentils to a bowl and added the large chopped green onion, salt, pepper, lemon juice and peel and pumpkin oil (which tastes great!). At the end I put a handful of chopped green parsley.

I mixed well and left the lentil salad aside (a few minutes) so that the flavors have time to blend.


Egg salad with green onions, parsley and lemon sauce

ingredients

  • 4 hard boiled eggs
  • 80 g of low-fat yogurt
  • 1 tablespoon sweet mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon oil
  • 4 cloves green onions
  • green parsley or asparagus
  • ½ teaspoon of salt

How to make egg salad with green onions and lemon

Peel the eggs and cut them into cubes. Put them in a bowl. Finely chop the green onion and add it over the eggs.

Mix the yogurt with the mustard, oil and lemon juice separately. Add the salt and pour the sauce obtained in the salad. Stir gently so as not to crush the eggs.

Serve with plenty of green parsley on top. Egg salad with green onions and lemon is very fragrant.

It can be served as such, for breakfast or lunch. You can put it in bowls for a more elegant look. Or it can be used for sandwiches with slices of bread, lettuce leaves, sticks or crackers.

Choice

Other ingredients can be added to this salad, such as:

  • radishes, bell peppers or kapia peppers, sliced ​​cherry tomatoes
  • boiled corn kernels or boiled peas
  • boiled pods
  • finely chopped loboda
  • lettuce, leurd, spinach
  • dill, basil
  • pieces of tuna or finely chopped boiled / smoked salmon
  • hardened mushrooms
  • carrot ras
  • seasoned croutons

Egg salad is hearty and goes well with pickles. You can add diced pickles instead of greens.

Or you can add olives and firm cheese (telemea, curd, cheese, etc.). Equally good is the egg salad with greens and grated Parmesan cheese.

Article Source: Beth, Lemon Herb Egg Salad, Budget Bytes: https://www.budgetbytes.com/lemon-herb-egg-salad/

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Necessary salad consisting of beans and parsley

  • 1 can of beans or 200-300 g of boiled beans
  • 3 bundles of parsley
  • 2 red onions
  • 1 red
  • olive oil, vinegar or lemon, salt, pepper