Asian pasta salad

A delicious pasta salad enriched with vegetables, mushrooms, aromatic herbs and an irresistible sweet and sour sauce. A true poem of taste and aromas.

Ingredients

Main course For 4 people

2 limes

3 tablespoons of Sweet and Sour sauce

2 tablespoons of oil

salt

4 l of water

2 sachets of 85g chicken flavoured instant soup

1 red pepper

4 radishes

2 spring onions

2 stalks of celery

150 g of white mushrooms

1 bunch of herbs, e.g. for salads or Asian dishes

How to proceed

Preparation:

ca. 25 minutes

Squeeze the limes. Mix the juice with the Sweet and Sour sauce and the oil and season with salt.

Bring the water with the spices contained in the soup sachets to a boil. Boil the pasta for 2 minutes. Drain the liquid. Transfer the pasta to tall preserving jars.

Halve the peppers and remove the seeds. Slice the peppers, radishes, spring onions, celery and mushrooms. Coarsely chop the herbs. Mix everything and distribute it over the pasta. Add the sauce. Seal the jars and shake well. The pasta salad is ready to be enjoyed.

Useful tips

The salad is ideal for a lunch break at the office or for a picnic. Pour the sauce over the pasta just before eating. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Piadina with salami and fontina

Simplicity made with piadina: dough made from water, salt and flour cooked in a pan and stuffed with salami, fontina cheese and rocket. What more could you ask for?

Ingredients

Main course For 4 people

500 g of flour

8 g of baking powder

8 g of sea salt

4 tablespoons of olive oil

2 l of water

300 g of fontina

40 slices of salami

150 g of rocket

How to proceed

Preparation:

approx. 30 minutes

Rest:

approx. 15 minutes

Total time:

45 min

In a bowl, mix the flour with the baking powder and salt. Add the oil and the water a little at a time and knead until a smooth and homogeneous mass is obtained. If necessary, add a little more water. Cover the dough and let it rest for approx. 15 minutes. Divide the mass into 8 balls of the same size and roll them out into discs approx. 3 mm. Heat a non-stick pan. Briefly brown the wraps on both sides until they are lightly coloured. Cover and keep warm. Slice the fontina. Stuff the wraps with salami, fontina, rocket and enjoy immediately. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Rabbit pounds

Rabbit leg meat with borlotti beans, corn kernels, peppers and tomatoes for a tasty and substantial chilli. try also this strawberry cheesecake slice recipe too.

Ingredients

Main course For 4 people

3 rabbit legs of 200 g each

500 g of canned pinto beans

140 g of canned corn kernels

2 peppers

3 cloves of garlic

1 large onion

2 tablespoons of peanut oil

ca. 1 tsp hot pepper mixture e.g. Hot Red Chili Mix

salt

800 g canned peeled tomatoes

½ bunch of parsley or coriander

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation:

ca. 30 minutes

Cooking:

ca. 40 minutes

Total time:

1 h 10 min

Remove the meat from the rabbit legs and cut into approx. 1 cm. Drain the beans and corn and rinse them with cold water. Cut the peppers into four pieces and remove the seeds.

Coarsely chop the garlic and onion. Brown the rabbit in the oil. Add the onion and garlic and brown them briefly. Sprinkle with the chilli mixture and salt. Add the beans and corn, then the tomatoes. Cook with the lid on for 10 minutes. Place the peppers on the chilli and continue cooking with the lid on over low heat for approx. 30 minutes. Season with salt and garnish with aromatic herbs. You may be interested to read sago coconut cookies recipe/ homemade pomegranate liqueur.

Celeriac puree with red cabbage and lamb

No potatoes for this equally good celeriac puree. Served with lamb chops and red cabbage it is a mouth-watering dish. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

2 rack of lamb approx. 500 g each

salt

pepper

1.25 l of olive oil

1 bunch of parsley

900 g of celeriac

1 liter of milk

50 g of butter

500 g of ready-made red cabbage

60 g of pomegranate grains

Freind's kitchen recipes, Veal liver madeira.

How to proceed

Preparation:

ca. 45 minutes

Cooking:

ca. 15 minutes

Rest:

ca. 10 minutes

Total time:

1 h 10 min

Preheat the oven to 160 ° C. Season the rack of lamb with salt and pepper and brown the meat in a little oil on all sides for approx. 5 minutes. Finish cooking in the oven for approx. 15 minutes. Switch off the oven, open the door and let the meat rest for approx. 10 minutes.

Meanwhile, coarsely chop the parsley and blend it with the remaining oil. Salt. Cut the celeriac into cubes and boil them in salted water for approx. 20 minutes. Drain and let it drain. Blend the celery with the milk and butter. Salt. Reheat the red cabbage.

Cut the lamb chops between the bones and serve with the celeriac purée and red cabbage. Garnish with the pomegranate seeds and drizzle with parsley oil. You may be interested to read susumelle recipe/ millefeuille cake with cream.

Brie and pear flowers with lentil salad

The strudel dough arranged in a flower arrangement with brie and pears is placed on the lentil salad. Prepared in advance, it is ideal for delighting guests. try also this pastel de nata recipe too.

Ingredients

Main course For 8 people

for 8 baking dishes of 2 l

butter for the molds

240 g strudel dough, 8 sheets

400 g of brie

2pere, for example Kaiser

1 tablespoon of lemon juice

4 tablespoons of walnuts

2 tablespoons of liquid honey

500 g of green lentils

400 g of leeks

1 dl of olive oil

8 tablespoons of apple cider vinegar

salt

pepper

pepper with flowers

Freind's kitchen recipes, Baked raclette cheese sandwiches.

How to proceed

Preparation:

ca. 30 minutes

Finish:

ca. 30 minutes

Total time:

1 h

Preparation max. 1 day in advance: butter the molds. For each mold, divide 1 sheet into four parts and arrange them in the molds one on top of the other, staggering them slightly. Cut the brie into cubes of approx. 2 cm. Halve the pears and remove the core. Cut them into wedges and sprinkle them with a little lemon juice. Distribute the brie and pears in the molds. Wrap in cling film and refrigerate. Coarsely chop the walnuts and toast them lightly. Mix them with honey and set aside. Boil the lentils in plenty of water for approx. 20 minutes. Drain and let them drain. Meanwhile, cut the leeks into strips. Mix the leeks with the lentils, oil and vinegar. Season with salt and pepper. Cover the salad with cling film and refrigerate.

Finishing: heat the oven to 170 ° C. Remove the foil and cook the brie flowers in the center of the oven for approx. 25 minutes. Remove from the oven and unmold carefully. Sprinkle with walnut honey. Season with flower pepper. Heat the lentil salad and serve it with the brie and pear flowers. You may be interested to read chestnut cookies recipe/ sago coconut cookies.

Lentil spaghetti with toasted vegetable carbonara

Lentil spaghetti with toasted vegetable carbonara quick & easy: with roasted vegetables, such as beets, celeriac and pumpkin, lentil spaghetti becomes a light, vegan and lactose-free dish.

Ingredients

Main course For 2 people

200 g of raw beets

200 g of celeriac

200 g of pumpkin

3 tablespoons of olive oil

½ bunch of thyme

salt

pepper

150 g of yellow lentil spaghetti

1 egg

3 tablespoons of grated Parmesan cheese

How to proceed

Preparation: approx. 20 minutes

Cut the beets, celeriac and pumpkin into cubes. Heat the oil in a large pan and sauté the vegetables with a few sprigs of thyme over medium heat for 10 minutes until they are golden in colour. Season with salt and pepper.

Meanwhile, cook the lentil spaghetti al dente in boiling salted water and drain, keeping a little cooking water. Transfer the spaghetti back to the pot, beat the egg and add it to the spaghetti with a little Parmesan, possibly adding a little cooking water, until the sauce becomes creamy. Incorporate part of the browned vegetables. Serve the pasta, garnish with the remaining vegetables and sprinkle with the remaining Parmesan. You may be interested to read healthy yogurt cake recipe/ skyr cake with blueberries recipe/ Burratina on corn cream recipe/ Cabis salad recipe.