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Lenten salads, fragrant oil, salad dressings — learn to cook with Natasha Skvortsova

Lenten salads, fragrant oil, salad dressings — learn to cook with Natasha Skvortsova

Now that the real spring has come, my body has rebelled.

He was fed up with boiled buckwheat, rice and potatoes; every day he demands sweet, and salty, and bitter, and sour.

I will try to add a little paint with the help of small strokes of spices, spices, berries and fruits.

Spring salad
Mix assorted salad leaves with a few berries of raspberry and blackberry.

I add slices of orange, pears and small melon cubes.

Season with mint and orange juice.

Beet salad
Beets baked in foil at 140 degrees for 2 hours. Thinly cut, add orange slices, a couple of leaves of lettuce corn and a little grated horseradish.

Season with orange peel and pour syrup from lingonberry jam.

Salad with cilantro
Largely cut multicolored peppers, tomatoes and red onions.

Add olives, chopped garlic and season with olive oil, hot pepper and cilantro.

Basil oil
In a glass blender put green basil leaves, a clove of garlic, sea salt and black pepper. I pour in olive oil and turn it into puree. I overflow in the closing capacity.

Store at room temperature for 5 days. But usually this does not happen, because fragrant oil with basil is ideal for dishes made from vegetables, cereals, pasta, seafood, as well as a dressing for vegetable soups.

Basil oil is good in and of itself — with a crust of fresh crisp bread.

Spicy sauce
Avocado cut into cubes, crush raisins, hot peppers and onions.

Season with a teaspoon of tomato paste, lemon juice, salt, coriander and olive oil.

You can use the blender to whip the vegetables into a paste.

The sauce is great with vegetables, bread, pita bread and Mexican tortillas.

Citrus oil
Mix in a ratio of 1: 3 orange juice and olive oil. Seasoned with orange peel, lemon, salt and black pepper.

Citrus oil is ideal for roasting vegetables, shrimps and green salad dressings.

Aromatic oil with badian
I pound garlic, star anise, salt, pepper and stinging paprika in a mortar. Mix with chopped cilantro and olive oil.

The sauce refreshes steamed vegetables, is good with couscous, bulgur and buckwheat.

Aromatic oil to seafood
Using a dip blender, mash a bunch of parsley, a handful of pink pepper, lemon zest and olive oil.

Use for cooking with seafood.

Spicy Herbal Dressing
Grind fresh oregano and rosemary. Add dried tomatoes in oil, garlic and zest of one lemon. Season with salt, pepper.

You can whip to a paste with the help of an immersion blender.

Fits baked vegetables, pasta and rice.

Spicy salt with hot pepper
Parsley, cilantro, thyme and onion finely chopped with a knife. Add large sea salt and hot red pepper. I mix, use for filling soups.

If you add more salt and remove the onion, you get aromatic salt, which can be stored in a tightly closed container for 2-3 days.

Illustrations: Ivan Frolov

Natasha Skvortsova:
“I have four children and, of course, most of the time I spend in the kitchen. I perceive any information from the point of view of its application to cooking.

When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of. Very often, according to eating habits, you can make a psychological portrait of a person. I do not have branded recipes.

I cook so many and varied that there is no need to repeat the same dish several times.

I like to experiment.

If something touches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase «author’s cuisine.»

All the basic culinary techniques invented before us. You can only change something, customize for yourself, to your tastes. I can stand at the stove all day and get an incredible thrill from it.

I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles. I love the smell of fried onions and garlic. I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.

If it were possible, I would live in the kitchen. ”

Learning to cook with Natasha Skvortsova

Pasta with pesto sauce

Our family is quite Italian. First, a lot of children. Secondly, the cult of pasta.

We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.

See below.

Lenten seafood dishes

The fifth week of Lent is the time to include seafood in the diet.

And if the fish can be eaten only twice during the entire period of the Fast, then seafood is my confessor .

See below.

Lenten soups

Natasha Skvortsova decided to devote the second week of Great Lent to soups — actual recipes for every day.

First of all, I don’t want refreshing salads: spring is not in a hurry.

See below.

Dishes from frozen fish

As from frozen fish of dubious gastronomic merit, to prepare dishes that are excellent in all respects is the personal experience of Natasha Skvortsova.

See below.

Meringue

Meringue is very easy to prepare, although at first glance it may seem difficult. I myself thought so for a long time, until I started doing it.

See below.

Cabbage Salad

The first days of Lent are always the most difficult for me. It is necessary to enter the post without shock for the body.

And if earlier on the eve of Lent I arranged gluttony days.

See below.

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