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Salade d'orzo aux légumes verts "Primavera" / Pasta Salad "Primavera" / Salad Primavera »

F rench Version

Orzo salad with green vegetables "Primavera" Nigella

If you want a cold meal well balanced and tasty salads and therefore, I propose a simple and good recipe for a Greek pasta salad with "orzo" and greens. This salad is very easy to make and it will make the meal as it contains everything you need: starchy foods and vegetables. This salad greens you will enjoy a picnic or lunch.

For this recipe you need but greens you can vary the vegetables using the vegetables of your choice. Little more than the flavor of this salad is its sauce made with olive oil and lemon juice and basil and parsley. The original recipe was made by Nigella Lawson. As for me, I have slightly modified version while keeping the spirit of this delicious summer salad and fresh.

For 8-10 people, you will need:

500 grams of pasta "orzo" (or alphabets)
500 g green asparagus (I used frozen asparagus because this is not the season for fresh asparagus)
300-500 grams of green beans
300-500 grams of sugar pea or peas
250g flageolet (boxed)

Sauce: 4 tablespoons
olive oil of good quality
2 tablespoons olive oil with garlic juice of 1 lemon

basil, parsley
Salt, pepper

HOWTO:

In a saucepan of boiling salted water, cook pasta 10 to 15 minutes or until al dente. Drain well and cool.

Wash vegetables. Cut into pieces. Make the cook in a large saucepan of boiling salted water. Drain well and cool
In a bowl prepare the sauce: mix the olive oil, juice of 1 lemon. Add the herbs. Add salt and pepper.
In a large bowl place the cooked pasta and vegetables. Pour the sauce there. Mix well.
Cool in refrigerator for 2 hours before serving.

Français Version

Pasta Salad Primavera

Adapted from Nigella Lawson

Today we are going to make a bright green-colored flavored and tasty pasta salad। This recipe was chosen as the recipe of March’s Cookalong Challenge on Nigella’s forum. I was happy to make it as this salad brings some freshness and the taste of spring. It is a wonderful variation from the standard pasta or rice salads. In this recipe Nigella uses teeny-tiny orzo pasta which brings me back to Greece where I discovered it. It is the pasta in the shape of rice but a little bit bigger. If you cannot find it, replace it by any type of pasta of small shapes.
For me this salad should be oily in its character. The dressing is essential. Do not use any store-bought dressing and no mayonnaise. Good olive oil and lemon juice is all you need to flavor this salad. You can also use tender herbs such as chives, dill, mint, basil and parsley. All these magic ingredients will make a really good pasta salad.

Here is the list of ingredients you’ll need to make this salad for 8-10 portions:

500g r of packet orzo
500g of fine asparagus ( I used frozen ones)
300-500 gr of French beans
300-500 gr of mangetout (snow peas)
250 gr of flageolet beans ( I used canned ones)

Dressing:
4 tablespoons of oilive oil of good quality
2 tablespoons of garlic-infused oil
Juice of 1lemon
Herbs of your choice ( I used parsley and basil)
Salt, pepper to your taste

How to make it :

Bring a large pot of salted water to a boil। Add the pasta and cook as label directs (approximately 10-15 minutes).

While the pasta is cooking, prepare your vegetables: wash them up and chop.
Cook the vegetables in salted water. Drain and let cool.
Once the pasta is cooked, drain and rinse it in cold water in a colander. Let cool.
Make a dressing: combine olive oil, lemon juice and herbs.
Place cooked ingredients in a large mixing bowl adding the dressing last. Mix everything.
Refrigerate 2 hours before serving.

Russian Version

Greek pasta salad with "orzo and green vegetables, entitled" Primavera »

not smuschayetes when reading the name of this salad. In fact, Indeed, this is a very simple spring-summer salad that is prepared very quickly, and most importantly, useful for its vegetables, its member. Recipe This salad recipe was chosen as the month of March on the site forum www.nigella.com. Anyone could make this salad and share svom impressions. The structure of this includes pasta salad "orzo". You may ask, what is it and what it eats? I have upomyanala word "orzo" in my story about my ruteshestvii in Athens. So that's the word "Orzo" oznachet small pasta the size of a grain of rice. If you find it difficult to find this Greek product, then replace it with any small pasta product, or in Fig. In addition to "orzo and vegetables, for me in this salad is the main component of a good sauce or dressing. Sauce for this salad is cooked very simple: take a good quality olive oil and olive oil with the taste of garlic and the juice of one lemon. All the mix and your fragrant sauce is ready. Do not forget to add herbs to your taste: chives, dill, basil, parsley, mint. Of all the herbs and greens, I prefer pertushku and basil, which perfectly seasoned its aroma of lettuce.

So, to make this wonderful salad for 8-10 servings, you will need:

500 g "orzo" (or substitute any small pasta)
500 g green asparagus (I use frozen, so it is now on sale can not find fresh sprazhi)
300-500 grams green beans
300-500 g young green peas (the French call them mangetout, which means "eat everything." They represent a flat green pods without peas. Their can be replaced with green peas)
250 grams of vegetable bean Flazheole

Sauce:
4 tablespoons olive oil
2 tablespoons olive oil to taste Garlic
Juice of 1 lemon
basil and parsley
Salt and pepper to taste

How to cook:

Boil "orzo" as stated on the packaging. Drain and let cool.
At this time, rinse the vegetables under cold water and cut into slices. Boil them until tender in salted water. Drain and let cool.
make the sauce: Mix olive oil, olive oil with the taste of garlic and the juice of one lemon. Add greens. Season with salt and pepper.
Put the pasta and cooked vegetables in a large bowl.
Season sauce and mix well.
Refrigerate for 2 hours.

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Salades / Salads / salads

French Version

Salads

This weekend I came across two photos taken there are more than two years.
At that time I was a fan of salads tasty but simple and easy to implement.
I offer recipes for both summer and gourmet salads made in the blink of an eye.

salad with tomatoes and Parmesan shavings

Serves 4:

1 bag of salad of your choice (lettuce, arugula, mesclun)
4-6
red tomatoes 150 grams of Parmesan cheese (not grated )
Sauce Dressing

Clean then spin the lettuce leaves. Reserve in a large bowl.
Wash tomatoes and cut them. Cut
fine shavings of Parmesan block using a peeler.
Add to bowl with the tomato salad.
Add dressing.
Garnish the salad with Parmesan shavings.

Salad with pears, and counted with pine

Serves 4:

1 bag of salad of your choice (lettuce, arugula, mesclun)

4 pears 150 g counted (or Roquefort)
50 grams of pine nuts sauce dressing


Cut cheese into cubes. Book.
Cut pears into thin slices.
Brown the pine nuts in a hot frying pan (no fat). Book.
Put the salad on plates, season with dressing and then arrange the pears and cheese then the pine nuts.
Serve immediately.


Français Version

Salads

This weekend I came across Two pictures taken More Than Two Years Ago. At That Time I Was a big fan of fresh, simple and savory salads. Here below you'll find The Recipe Of These Two tasty salads and summary made in no time!

Tomato and Parmesan Salad

Serves 4:

2-3 bunches of fresh large leaf rocket or any other salad
4-6 tomatoes cut into slices
150gr of parmesan cheese, shaven
Vinaigrette sauce or olive oil

In a large serving bowl, combine rocket and tomatoes. Drizzle with vinaigrette sauce or olive oil.
Garnish with parmesan cheese.


Pine nuts, cheese compté and peaches salad

Serves 4:
2-3 bunches of fresh large leaf rocket or any other salad
4 peaches cut into thin slices
150 gr of cheese compté or blue cheese roquefort, cut into small cubes
50 gr of pine nuts
Vinaigrette sauce or olive oil

Heat a frying pan over medium heat, cook pine nuts, stirring for 2 minutes or until toasted and golden, transfer to a plate.
In a large serving bowl, combine rocket and peaches. Drizzle with vinaigrette sauce or olive oil.
Garnish with pine nuts.


Russian Version

salads for a quick

Last weekend I went over my photos and accidentally found two photographs, taken more than two years ago. In these photographs shows two simple but delicious salad made from fresh and summer products. Try it and you!

salad with tomatoes and parmesan cheese

for 4 servings:

lettuce
4-6 fresh tomatoes
150 g Italian parmesan cheese or any other type of hard cheese
4-5 tablespoons of sauce vinaigrette "or olive oil

Rinse lettuce under cold water.
Put lettuce in salad bowl.
They put chopped tomatoes and grated cheese on a coarse grater.
Season with salt and pepper to taste.
Dress with olive oil or sauce vinaigrette.

pine nut salad, French cheese, "Compte and pears

for 4 servings:

lettuce
4 fresh pears
150 g of French cheese," Compte " or any other type of hard cheese
4-5 tablespoons of sauce vinaigrette "or olive oil
50 grams pine nuts

Wash the lettuce under cold water.
Place lettuce in salad bowl.
Fry the nuts in a pan without oil until golden brown.
Cut pears into small wedges.
Cut cheese into cubes.
Put pears and cheese on lettuce leaves.
Season with salt and pepper to taste.
Dress with olive oil or sauce vinaigrette. Garnish with pine nuts
.

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Gâteau à la clémentine / Clementine Cake / Mandarin almond cake with a taste

French version

Cake the clementine

Depending on the recipe of Nigella Lawson

I never thought we could cook the clementines. And yes, it works. To make this recipe, they will have to simmer for two hours. Then they are mixed and there incorporates all other ingredients. Simple, is not it? It is a tasty cake with a light texture and silky, without flour and fat. I invite you to test yourself this delicious cake very easy to do!

For 6-8 people:

Ingredients: 4 to 5 clementines

6 eggs 225g caster sugar
(I put that half)
250g ground almonds (I used 200 grams of powder almonds and 50 grams of grated coconut)
50 grams of whole almonds (optional)
1 teaspoon baking powder

Preparation:

Place clementines in a large saucepan full of water.
Bring to a boil and cook for 2 hours until clementines are tender.
After this time, drain clementines, let cool slightly. The separate
in half and remove seeds.
In a mixer bowl, place the clementines and all other ingredients, mix well.
The dough should be homogeneous, clementines completely mixed and incorporated into the mass.
Butter the cake pan.
Pour the batter.
Bake oven preheated to 180 ° C for about 45 minutes to 1 hour.
Check for doneness with a knife, she will not hang out clean.
Once the cake is cooked, let cool completely in pan on rack.
Turn the cake only after complete cooling.

Council Nigella: we can replace the clementines or tangerines or oranges by lemons.

Français Version

Clementine Cake

Adapted from Nigella Lawson

I love clementines goal I Have Never Thought of baking with them. This flourless and a five-ingredient recipe is absolutely fabulous. The cake turned out moist and fluffy. It was successful and easy to make. Give this amazing recipe a try!

INGREDIENTS:

4-5 clementines
6 eggs
225g sugar (I used only half of it)
250g ground almonds ( I used 200 gr of ground almonds + 50 gr of ground coconut )
50 almonds (optional)
1 heaped teaspoon of baking powder

How to make it:

Wash the clementines carefully in hot water. Place in a saucepan and cover with cold water. Bring into a boil and simmer on a low heat for about 2 hours, until the clementines are soft.
Drain the clementines and cool a little.
Cut into halves, remove any seeds.
Place the clementines into a food processor and blend into a purée.
Whisk the eggs and sugar into a thick and pale foam.
Blend ground almonds with baking powder, then fold into the egg foam.
Then gently fold into the rest of the ingredients.
Pour the batter into a buttered and lined cake tine.
Bake in a preheated 180 C oven for about 45 minutes, until the cake is golden brown on top.

Advice of Nigella: You can make this cake with an equal weight of oranges and with lemons.

Russian Version

Мандариновый tart with almond flavor

If you want to bake something delicious, I suggest you an easy and delicious recipe from the available products.

Offer you make a gentle, soft and fragrant cake mandarin prescription Naydzhily Lawson. Pie is prepared without flour. You'll need just 5 ingredients: tangerines, eggs, sugar, ground almonds, baking soda or baking powder. Since the cake contains no oil, no flour, it turns out air and light. Try to cook This wonderful recipe, and you do not razacharuetes! The result is guaranteed!

So, you will need (for 6-8 servings):

4-5 pieces of mandarin
225 g sugar (I used half)
250 grams of ground almonds (I used 200 grams of ground almonds and 50 grams of coconut)
50 grams of whole almonds (optional)
1 teaspoon of baking soda or baking powder

How to cook:

Wash tangerines and put them in a saucepan, cover with plenty of water kolichesovm.
Bring to a boil, reduce heat and simmer on low heat for 2 hours until such time as tangerines are soft. They should be easily pierced with a fork or knife.
as Mandarin cooked, put them on a plate let them cool down.
Cut into two pieces and remove seeds.
Put the mandarins in the welded combine, and bring to a state of mashed potatoes.
Add the all other ingredients and again mix well.
Grease with butter a baking dish.
Put the dough into shape.
Bake in preheated oven at 180 degrees for 45 minutes.
cake should lightly browned on top.
Pierce his feet: if the knife dry, the cake is baked, if not, propekite it until ready for additional 5-10 minutes.
as pie propeksya, remove it from the oven and let it cool down.
Just after the cake has cooled, remove it from the mold and put on a beautiful plate.

Tip: This cake can be prepared from cooked orange and lemon. So advises Naydzhila, the author of this recipe.

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Purée de céleri / Celery Root Puree / celeriac puree

French version

Celery

Today we are going to cook the celery root is rich in fiber, minerals, vitamins B6, C , trace elements and rare it is also very low in calories. I saw this recipe in a cooking show Russian "SMAK" aired on Russian. The recipe was submitted by a Russian folk singer Nadezhda Babkina. It seems she has lost weight following the low-fat diet containing celery. Now she seems to be in good physical shape in its 55 years. We opt for mashed celery to stay in shape!

For 4-6 people: 1 celeriac

130 ml of soy milk or liquid
cream 2 tablespoons butter 2 onions

Salt, pepper
1 teaspoon nutmeg
fresh parsley or dry

Preparation: Peel the celeriac
. Cut into small cubes. Put in a saucepan and cover with water.
Cook for 15-20 minutes.
Meanwhile, peel onions, cut into small cubes and brown them with some butter.
When the pieces are tender, pass in a blender with salt, pepper, nutmeg and parsley.
Add milk or cream warm, butter, browned onions to the mashed potatoes. Mix well.

Tip: You can add 2 potatoes, steamed celery.

Français Version

Celery Root Puree

Today I am celery root puree Proposing you Which Will Bring You A Taste of Something New. It Is very poor in calories and rich in vitamin C, B6, iron, calcium, magnesium and potassium. This puree Is Light Than The usual mashed potatoes. In this recipe i used soy milk or soybean milk which is full of of protein as cow's milk and has little saturated fat and no cholesterol. I saw this recipe in a Russian culinary show "Smak" (Russian: "Смак") broadcasted on the Russian channel. The recipe was proposed by one famous Russian pop-folk singer Nadezhda Babkina. She lost lots of kilos on the celery diet and now she seems to be in a perfect shape in her 55 years. So, if you want to adopt a healthy lifestyle, opt for this spring vegetable recipe !

Serves 4-6:
1 celery root of medium size
130 ml of soy milk or whipping cream
2 tablespoons of butter
2 onions
Salt, pepper to your taste
1 teaspoon of nutmeg
Some parsley

How to make it:

Cut off the roots of the celery root, then peel and wash it. Cut it into small sized chunks.
Place the cut celery in a big pot and cover with cold water. Add a 1/2 teaspoon of salt to the cooking water.
Bring it to a boil and cook over a medium heat until tender – about 15-20 minutes.
In the meantime, peel onions, cut them into small chunks and brown them with some butter.
Drain the vegetables and puree them using your favorite method (potato masher, food mill, or food processor).
Warm the milk or cream in a small pan.
Add warm milk, butter, nutmeg, salt , parsley and browned onions. Mix it into the puree and serve hot.

Advice: you can add 2 big boiled potatoes to celery puree.

Russian Version

puree of celery with a prescription from the transfer of Hope Babkina Relish

Today we are going to cook celery root, and make from it fragrant and useful mash. In celery helpful everything: roots, stems and leaves. Celery nizkokallorien (only 18 calories) and at the same time is rich with natural substances, it contains: zinc, potassium, calcium, phosphorus, iron, magnesium, vitamin C, vitamin B, PP, E and provitamin A. The strong aroma and special taste to it give essential oils. Recipe, which I suggest, was prepared by Nadia Babkina in the transfer of "Relish." What I liked about this recipe is the fact that instead of In order to add the sour cream for flavor, Hope Babkin used easily digestible soy milk, which contains all eight essential amino acids and trace elements. But if you do not advocate soy milk, replace it with a liquid nizkokalloriynuyu sour cream or cream. I think it is worth to introduce in the diet of celery, which, as they say specialists, gives energy and strength and is the fountain of youth!

Serves 4-6:

celery (root) - 300-500 grams
milk Soybean - 130 ml
butter - 2 tbsp
salt and pepper - to taste
nutmeg - 1 teaspoon
2 onions
herbs to taste

How to cook:

knife clean celery from the skin. Cut into small cubes.
Boil in salted water until tender (about 15-20 minutes)
At this time, brush onion, cut it into cubes and fry in butter. Make
of cooked celery puree.
Heat the soy milk over low heat. Add to mashed potatoes.
Add fried onion in the mashed potatoes.
Add butter.
Season with salt and pepper to taste.
Add herbs such as parsley.

Tip: You can add 2 mashed cooked potatoes.

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Spaghetti Squash Gratin Cheddar - Recipe for vegetarians but also for others.

gratin of eggplant and tomato

• Preparation time:
• 20 min

Cooking time:

20 min

Ingredients for Gratin of eggplant and tomato

Eggplant: 500 g peeled tomatoes

: 1 kg grated gruyere

: 150 g salt

thyme, bay

Garlic: 2 cloves

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gratin potatoes with 3 cheeses

Preparation time:
10 min
• Cooking time:

45 min

Ingredients for Scalloped Potatoes 3 Cheese

potato flesh firm: 400 g

Appenzell: 100 g Emmentaler

: 100

County: 100 g heavy cream

: 6 v.

milk soup: 10 cl

gratin potatoes with mushrooms

• Preparation time:
• 15 min
Cooking time:

1 hour

Ingredients for Scalloped Potatoes with Mushrooms

1 kg of potatoes

250 g Wild Mushroom

80 gd'emmental lightened

10 g fat butter

10 cl cream lightened with 3% fat

20 cl semi-skimmed milk

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gratin potatoes with paprika

Preparation time: