6 Summer recipes with foods you missed in winter

6 Summer recipes with foods you missed in winter

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Take good note of these 6 recipes explained step by step.

Advertising - Keep reading under 1 Börek cheese and spinach

Difficulty: Easy
40 min

INGREDIENTS (4 people)

- 8 sheets of phyllo dough
- 200 g of feta cheese
- 300 g frozen spinach
- 40 g of butter
- 2 eggs
- Salt

2 Preheat the oven to 200 ° C

Put a saucepan on the fire with water and salt. Cook the spinach. Remove and drain. Mix the shredded feta with spinach and two beaten eggs (set aside a little). Mix everything.

3 Spread 4 sheets of phyllo dough

With a brush, paint each with a little butter. Incorporate the spinach mixture. Put as many sheets of phyllo pastry on top also painted with butter.

4 Paint the filo pastry

Paint the last layer of filo pastry with the little beaten egg, previously reserved. Bake in preheated oven for 25 minutes, until golden brown and crispy. Serve warm or at room temperature.

5 Roman fried artichokes

Difficulty: Easy
20 min.

INGREDIENTS (4 people)

- 1.5 kg of artichokes
- 4 eggs
- 150 g of flour
- 1 lemon
- 2 dl of extra virgin olive oil
- Salt

6 Peel the artichokes

Peel the artichokes by removing the outer leaves until they reach the layer in which they have a lighter green hue and are more tender. Cut and peel the stem. Rub with a lemon so they don't rust.

7 Beat in a bowl

Beat the eggs in a bowl, a tablespoon of olive oil, flour, salt and pepper. Take the artichokes one at a time and open their leaves lightly. Batter the artichokes in the flour and egg mixture.

8 Put a pan on the fire

Put a pan on the fire with the rest of the oil. When it is very hot, add the artichokes one in a face down and fry until golden brown. Add salt and pepper to taste and serve with lemon.

9 roasted long stick ribs

Difficulty: Easy
+60 min.

INGREDIENTS (4 people)

- 2 kilos of veal ribs
- 50 g of breadcrumbs
- 10 radishes
- 2 garlic
- Fresh parsley
- 4 lemons
- Brown sugar
- Olive oil
- Salt
- Pepper

10 Salpimentar the ribs

Season the ribs and put them in the fridge for 12 hours. Place on a baking sheet and add 1 dl of water. Cover with foil and bake until the meat is very tender.

11 Chop the ingredients

Chop the garlic, parsley and radishes. Make juice from a lemon and grate its skin. Mix everything in a bowl and add the breadcrumbs, a stream of virgin olive oil, salt and pepper. Reserve.

12 Cut 3 lemons in half

Caramelize them in a pan with a drop of oil and brown sugar. Serve the meat with the garlic, parsley and radish mixture from the previous step and decorate with the lemons.

13 Samosas

Difficulty: Medium
30 min.

INGREDIENTS (4 people)

- 4 tablespoons extra virgin olive oil
- 1 dl of water
- 2 onions
- 1 potato
- 100 g canned peas
- 2 teaspoons ginger
- 1 teaspoon of Garam masala
- 1 teaspoon curry
- 1 stream of vinegar
- 180 g flour
- 4 mint leaves
- Salt
- Pepper

14 Make the dough

Put in a bowl the flour, a pinch of salt and a tablespoon of olive oil. Mix and add water. Knead until the paste is very soft. Cover with a cloth and let stand about 30 minutes.

15 Cook and sauté

Cook the peeled and chopped potatoes. Sauté the onion. Add spices, peas, potatoes, water, vinegar and salt. Leave 2 more minutes. Rest. Add some chopped mint leaves.

16 Make the samosas

Make balls with the dough. Crush them with the roller in thin circles. Put a tablespoon of the filling in the middle of each circle. Fold them in half. Fry in a pan with plenty of oil.

17 Lemon cream with slush watermelon

Difficulty: Easy
60 min.

INGREDIENTS (4 people)

- 400 g of watermelon
- 2 lemons
- 2 Greek yogurts
- 1 dl of condensed milk
- Peppermint

18 Make juice, grate and mix

Make lemon juice and grate your skin. Put the lemon juice, skin and condensed milk in a bowl. Stir very well. Add the Greek yogurts and beat until you get a uniform mixture.

19 Cut a piece of watermelon

Separate the pulp, remove the seeds and chop. Chop the watermelon with a knife until almost mashed. Put in an airtight plastic container and put in the freezer.

20 Assemble and serve

Spread the lemon cream in four glasses. Once the watermelon is semi slush, pour into the glasses on the lemon cream. Garnish with some mint leaves.

21 Strawberries with red wine

Difficulty: Medium
+60 min.

INGREDIENTS (4 people)

- 800 g of strawberries
- 5 dl of red wine
- 1 cinnamon stick
- 50 g of sugar
- 1 tablespoon balsamic vinegar
- Mint leaves

22 Reduce

Put a casserole on the fire with wine, sugar, cinnamon stick and balsamic vinegar. When it starts to boil, reduce the heat to a minimum and cook 10 minutes. Remove from heat, cover and let cool.

23 Blanching the strawberries

Wash strawberries well, removing the entire stem. They can be split in half or left whole. Put a saucepan on the fire with water and some mint leaves. Blanch the strawberries for one minute.

24 Hand out and serve

Spread the strawberries in four bowls and cover them with the red wine. Before serving the glasses of strawberries to the red wine, remove the cinnamon stick. Finally, decorate with flowers or mint leaves.