Foodie Delight

  Seeing as my parents spent the afternoon at my apartment on Sunday so I could steal content for my site from their recipe box, I thought the least I could do was cook them lunch. And although it's not quite soup weather yet, I couldn't take my mind off a recipe I read recently, so there was soup. barley Oh, but it's not just soup. This will be the easiest soup you've ever made, no contest. You won't believe how easy it is, and what you'll get as a result - something so incredibly heartfelt that you'll never have room for another course. It's filling, healthy, warming, and delicious, and oh my, I bet you just want me to get to the point already, don't you? about to boil That's it: put a little something in a soup pot, bring it to a boil and simmer for three hours while you go about your business. Do you have it all? Because that's all there is. I bet you won't even need to print out this recipe other than check it a million times, unable...

  Broccoli 1 piece Zucchini 2 pieces Goat cheese 100 g Olive oil 5 tablespoons COOKING INSTRUCTIONS 1  Disassemble the broccoli into florets and immerse in a steam container for 4 minutes. 2  Peel the zucchini and remove the seeds. Chop coarsely and place in a second steam container. Cook with broccoli for another 4-5 minutes. 3  In a deep saucepan, bring the broth to a boil. Transfer the prepared vegetables from the steamer to a blender, add olive oil and grind without bringing them to a puree consistency. Add the resulting mass to the broth, stir, bring to a boil again and remove from heat. 4  Cut the goat cheese into small pieces. Serve the soup in warm bowls, adding 3-4 pieces of cheese to each serving.

INGREDIENTS Tofu..................................................90 g Dashi broth......................................1 l Miso paste.......................................4 tablespoons Dry nori seaweed...........................10 g Green onions.................................3 stems COOKING INSTRUCTIONS 1 Cut tofu cheese into 1x1 cm cubes. 2 Dissolve dry dashi broth in water and bring to a boil, reduce heat and add wakame seaweed. Cook for 1–3 minutes. 3 Pour some of the broth into a cup and dissolve the miso paste in it, pour the mixture back into the pan. 4 Place tofu cheese in a saucepan with broth and heat for 1 minute. Pour the soup into warm bowls and serve immediately, garnishing with chopped green onions on top.

Delicious baked egg pancake rolls with unusual filling! They can be made in both large and small sizes - it all depends on the diameter of your frying pan. Ready-made egg rolls are very, very juicy, perfect for both festive and everyday tables. This dish can diversify your daily menu. Step 1 Salt and pepper the minced meat and add 50 milliliters of water. Step 2 Grate the cheese and add chopped tomato, herbs, mayonnaise and mix. Step 3 Mix the eggs with a fork or whisk until smooth. Step 4 Place the frying pan on the stove, grease with vegetable oil and heat up. Step 5 Pour about half a ladle of egg mixture into the pan and distribute evenly until the pancake sets. Fry on one side for 1 minute. Fry the pancakes until the egg mixture is gone (about 6-7 pancakes will come out). Step 6 Place the finished pancakes, unfried side down, and spread about 1 tablespoon of chicken filling over the entire diameter in a thin layer. Step 7 Place the cheese filling on the edge and roll into a roll. ...

  Ingredients couscous 1  glass water 2  cup tomato 2  pcs. small lemon 0.5  pcs. extra virgin olive oil 2  tbsp.  l. parsley 4  branches. mint 2  branches optional salt 1  pinch Portions About the recipe Couscous with tomatoes and lemon is a delicious and healthy dish.  It can be prepared for breakfast, and also used as a dietary food and during fasting. Cooking steps 1 Pour the couscous into a saucepan, pour boiling water over it, add salt, add a spoonful of olive oil and cook covered over low heat for 5 minutes. 2 Cut the tomato into cubes.  Cut a few slices of lemon and chop as well.  Wash and chop the greens. 3 Let the couscous cool slightly and mix with the tomatoes and lemon.  Place on plates and drizzle with remaining olive oil.  Squeeze the remaining lemon and sprinkle the juice over the porridge.  Sprinkle herbs on top.

  Wheat flour - 2.5 cups Chicken egg - 1 pc. Salt - to taste Water - 150 ml Vegetable oil - 2 tbsp. For filling: Potatoes - 4-5 pcs. Green peas - 3 tbsp. Olive oil - 2 tbsp. Salt - to taste Onion - 1 pc. Ground paprika - 1 tsp. Ground black pepper - 0.5 tsp. Spice mix (ground ginger, coriander, turmeric, cumin) - 1 tsp. For deep frying: Refined vegetable oil - 200 ml Cooking process Samosas are Indian pies, they can be sweet or savory. Both are deep-fried. They are prepared with different fillings, today I have vegetable. The pies are very piquant due to the addition of spices. Very tasty, I recommend trying them. Well, and don't forget to prepare  Masala tea  for samosas , it will be even tastier. To prepare Indian Samosa pies, prepare the ingredients according to the list. Photo 1 Boil the peeled potatoes in salted water until done. Drain the water. Photo 2 Finely chop the onion. Photo 3 Add onions, peas (strained from liquid), oil, salt and spices to the potatoes. Phot...