Our spirit

Our spirit

«Tasty and healthy» — it’s about baking. «Nice and easy» — also about baking. It allows you to save the best product to get excellent taste and appetizing crust, and most importantly — to put all the work on the oven!

Baked spinach, potatoes and carrots with orange peels.

4-6 servings

1. From 1 orange special knife, remove the peel thin short chips. Drizzle with her 2 tbsp. l. olive oil «extra virgin» and 1 tbsp. l. lemon juice, season with a pinch of nutmeg, salt and freshly ground black pepper. Leave for 10-15 min.

2. Wash brush 600-700 g young potato, cut into circles of 3-4 mm thick, just prepare the 300-400 g carrots. 400 g parboiled spinach and fold in a sieve. 100 g salted cheese mash with a fork.

3. A small heat-resistant form of grease with olive oil, sprinkle a small amount of crackers. Spinach mix with orange zest. Alternating layers, place half a potato, half the spinach, carrots, spinach and potatoes again.

4. Beat with a mixer with 300 ml of whipping cream and 2 eggs, pour the vegetables, sprinkle with cheese, cover with foil and bake at 180-200 ° C for 30 minutes. Remove the foil and bake for 10-15 min., Until cooked potatoes. Serve warm.

Roasted beets with walnuts and goat cheese with walnuts and goat cheese

4-6 servings

1. Mix 40 ml of balsamic vinegar and 50 g of liquid honey. Spread the olive oil, salt and pepper. 2. Peel 5 medium beets, cut in half and cut into slices 4-5 mm thick. Mix marinade with beets and 50 g of a mixture of chard and spinach, leave for 10 minutes. 3. Fry 100 g of walnuts on a dry frying pan for 2-3 minutes. Cool and chop. 200 g goat cheese finely chop. 4. A small ovenproof form Shots large piece of foil so that the loose ends remained on all sides form. Put beets overlapping, alternating it with cheese. Dust layers of walnuts. 5. Connect the edges of the foil, covering the beets. Bake at 180 ° C, 45-50 minutes. Remove from the oven, open the foil, sprinkle with chopped cilantro and sprinkle with lemon juice. Again, close and let beets cool to room temperature.

Apple and onion gratin with cheddar.

4-6 servings.

1. For the sauce, melt over low heat 30 grams of butter. Add 30 g of flour. Roast, stirring occasionally, for 1-2 minutes. Remove the pan from the heat and pour in 300 ml of warm milk, stirring until smooth. Bring on the fire, bring to a boil, stirring constantly. Season with salt, black pepper, nutmeg, ground cloves and cinnamon. Reduce heat and simmer until thick.

2. Cut 4 green juicy apple into quarters, remove core, cut the flesh into thin slices. Large onion peel and cut into thin half-rings.

3. Finely chop a large handful of leaves of cilantro and parsley, and a small bunch of green onions. 100g cheddar grate, mix with 70-80 grams of bread crumbs and 1 tbsp. l. brown sugar.

4. A small heat-resistant form of grease with olive oil. Mix all the onions, apples and greens, put into a mold and pour the sauce. Sprinkle with the cheese mixture and 180 ° C 30-40 under the grill.

Gratin of young zucchini and smoked cheese.

4-6 servings.

1. With a knife for cleaning vegetables or terkoy- «mandolin» chop 6 medium zucchini or zucchini slices along the length. Sprinkle 2 tablespoons of. l. olive oil and pepper.

2. Cut into large chunks 200 g jerked ham, prosciutto better, and 200 grams of smoked cheese.

3. Cut into 2-4 parts 4-6 cloves of garlic and fry in 2-3 tbsp. l. olive oil, 1 min. Add the zucchini and fry them over medium heat for 2-3 minutes. Add salt.

4. A small heat-resistant form of grease with olive oil and place one third of zucchini, twisting strips crosswise. Top with half of ham and half smoked cheese. Then again, zucchini, ham, cheese. The last layer — «grid» of zucchini.

5. sprinkle top of casserole 30-40 g of chopped pistachios, 60-70 grams of grated Parmesan cheese and ground thyme. Drizzle with olive oil and bake at 180 ° C for 15 min. plus 2 min. under the grill. Serve warm.

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