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I haven't posted a Panacris recipe in a long time! We started with 2 main ingredients, smoked salmon and quail eggs! A super delicious salad came out!
- smoked salmon 50 g,
- quail eggs 10 pieces,
- spiral pasta, wholemeal approx. 200 g,
- iodized salt,
- olive oil,
- cucumbers at Panacris 2 pieces,
- Panacris donuts 2 pieces,
- juice from 1 lemon,
- Greek yogurt (LIDL brand) 250 g.
Preparation time: less than 30 minutes
RECIPE PREPARATION Panacris pasta salad:
Boil the pasta in cold water with a little salt, according to the instructions on the package. Boil the eggs in cold water with a little salt, approx. Ten minutes. drain the pasta, then sprinkle a little olive oil and mix gently.
In a large bowl put the pasta, eggs cleaned and cut into quarters, cucumbers and donuts finely chopped, lemon juice, stirring gently until all ingredients are incorporated. At the end, add the Greek yogurt (ie a combination of yogurt and cream) and mix gently. Leave to cool for approx. 30 minutes.
It is served as such or with black bread with seeds. Good appetite!
For the second person we need:
200 g of pasta cooked al dente, drained and cooled
1 can of tuna in olive oil (used with oil)
100 g cherry tomatoes
1 finely chopped onion
2 tablespoons fresh peas
a few tablespoons of boiled corn kernels
Mix everything and serve decorated with fresh basil leaves.
Try this video recipe too
Mexican style pasta salad it can be the quick and tasty solution for dinner, but also for lunch. Beautifully colored, full, spicy, our salad is appetizing and very good!
Pasta can be combined with a lot of vegetables, greens, cheeses. The result is tasty, and the preparation of a Mexican style pasta salads no effort required.
It is a simple, satisfying and spicy dish. Mexican style pasta salad it's not a cold pasta salad. The dressing prepared from mayonnaise and sour cream beautifully coats the warm pasta.
Is a tricolor pasta salad in which I added boiled sweet corn (canned) and red beans. The taste is complemented by green onions (but you can also add red onions), green coriander and a small jalapeno (or other type of hot pepper).
To prepare a tasty pasta salad, you must first boil the pasta correctly.
For this reason, I recommend that you always take into account the time indicated on the packaging. The pasta is boiled only when the water boils.
Use for each 100 g of pasta 1 l of water and 1 teaspoon of salt. Add salt when it boils, then add the pasta.
Pasta does not rinse after boiling. The starch they contain helps the sauces stick well to them.
I used tricolor pasta here. I also prepared them with Italian pasta salad with chicken. More pasta salad recipes you can find if click on this link.
I have a lot of pasta recipes on the blog. Most are prepared with Paste Baneasa, a quality Romanian brand. I also use Italian pasta, but if I like a Romanian brand, then I support it and promote Romanian products.
I hope you will find in them a good source of information and will inspire you to cook simple, quick and tasty recipes.
Now I leave the list of ingredients and how to prepare for Mexican style pasta salad and I invite you to prepare the recipe
1 coriander (parsley)
1 small jalapeno or other type of hot pepper
2 tablespoons mayonnaise (may be soy milk mayonnaise)
2 teaspoons sour cream (we can use Isola rice cream)
2-3 tablespoons white wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon granulated garlic (powder)
In order for the salad to be prepared as quickly as possible, we prepared the ingredients at hand. I boiled the tricolor pasta in salted water, according to the instructions on the box, only when the water boiled.
While the pasta was boiling, I prepared the dressing by mixing all the ingredients.
I tasted to see if more vinegar, salt or pepper was needed.
I cleaned the hot pepper from the seeds and veins (I put on gloves because there is a risk that later I will put my hand to my eyes or nose and it will sting very hard), then I chopped the very small pepper.
I then chopped green onions and parsley (use coriander for an authentic taste, if you like).
I drained the cooked pasta, let it cool for 2 minutes, then put it in a bowl. I mixed them with the dressing, red beans, corn, parsley, hot pepper and chopped onion.
I ate Mexican style pasta salad right away. It was very, very good!
If you like the recipe, you can share it, and if you try it, I am waiting for the pictures on your facebook page or at [email protected]
I leave you with a video recipe for Italian style pasta salad and I invite you to subscribe to my YouTube channel.
For some time now, this assortment has been frequently found in Auchan's fishery - squid tentacles. Large, very large, at a very convenient price, so that they have become indispensable among my priorities of culinary experiments. The inspiration is from Italian cuisine, as well as the few useful but evasive data on cooking time. (For those who are not yet very familiar with the problem: the meat of these mollusks is very versatile and you can not go wrong with any combination of ingredients or spices, but you can go wrong in terms of cooking time that varies, depending on the size of the monster marine, between 3 minutes and 2 hours. If it is too boiled, it becomes rubbery, if it is not boiled enough, it is raw, and hard.) Personally I missed a couple of attempts with this size of tentacles until I find the optimal point . But the result of success is worth even a few less tender (but edible) attempts: it's tasty! A white meat scented with the aromas of tomato sauce with wine, a light food, very healthy, low in unbearable fats but generous in unsaturated fatty acids and very rich in clean proteins, of wild origin. It is a hot salad that can be served with couscous or rice, which can be turned directly into pasta sauce, or which can be served as such, with toast and a salad of vegetables. In any case, a glass of dry red wine or prosecco is an indispensable companion.
Ingredients (for two people):
- Large squid tentacles, around 500 grams (we had 4 pieces of 560 gr. Together)
- A small can of whole tomatoes peeled in juice (3-4 fresh, medium, peeled tomatoes)
- 3 - 4 cloves of garlic
- 100 - 150 ml. dry white wine
- 30 ml. Apple vinegar
- 1 bunch of parsley
- Olive oil, 2-3 tablespoons
- Pepperoncino (chilli) dried to taste
- 5 - 6 bay leaves
- Freshly ground pepper
- 1-2 teaspoons of sugar
Boil 1.5 - 2 l of water with one or two teaspoons of sugar and bay leaves and vinegar. Wash the tentacles thoroughly under a continuous stream of cold water, insisting on the side with suction cups to remove possible traces of sand. If they are still welded, they separate from each other. With the smooth side of a hammer for schnitzels (or with a 1 l bottle) beat each tentacle separately, without crushing, for tenderizing. When the water starts to boil, place the tentacles one by one and somewhat neatly on the bottom of the pot, so that they all remain immersed in the water after they stiffen (almost instantly). Cover the pot with a lid and simmer for about 40 minutes (for the size indicated on the ingredients). They are cooked when the fork enters the meat relatively easily, but this “relatively” and this “easy” can be misleading: if it seems to enter relatively easily after the first 10 minutes of cooking, at the indicative dimensions I gave you, no are still cooked, I assure you. Well, after boiling, remove from the water and set aside to cool. In a large frying pan, prepare the sauce: the cleaned and crushed garlic, together with the hot pepper, fry for 10 & 30 seconds in the olive oil, quench with the tomatoes cut into large pieces together with their juice, season with salt, of pepper, add the wine, cover and simmer for 5 minutes. Meanwhile, cut the tentacles into slices, thinner (2-3 mm) in areas with a larger circumference and progressively thicker as they thin out (the last 5-10 cm from the tip of the tentacle are left whole for decoration). Put the squid in the tomato sauce, mix and let it boil for 10, max. 15 minutes, until the sauce becomes thick. Finely chop the parsley, place it on top of the sauce, turn off the heat and stir.
We served it with a natural couscous, a lettuce and a dry Cabernet-Sauvignon, from Cricova (Underground City). Very good!
Pasta salad - What you need to know about pasta
In terms of pasta, I chose TRICOLORED RIFLES from 100% durum wheat, from Paste Baneasa. They are some of my favorite pastas because they have a special taste. The "white" ones are "classic" pasta, the red ones have tomato juice, and the green ones have spinach. They are the kind of pasta that are perfect for simple recipes because they have a special taste in themselves. That is why, in this recipe you can choose which vegetables you want, because pasta and dressing are a delicious recipe in itself, even without adding other ingredients.
The pasta is always boiled following the cooking time indicated on the package, for each type of pasta. For every 100g of pasta, boil 1 liter of water. Add salt to the water and put the pasta only when the water starts to boil. Only then did we time the cooking time. For pasta with hot soda, we never rinse the pasta, but on the contrary, we add it from the water in which they boiled directly in the sauce. The starch on the pasta helps the sauce to bind better to them. The water in which the pasta was boiled can be used to thicken or thin the sauce. In the case of pasta salads, rinse the pasta very well with cold water and let it drain very well before adding the dressing and the rest of the ingredients.
Salata tabbouleh by Jamie Oliver
Two simple and tasty recipes: salad and pasta. Tabbouleh Salad is a fresh and flavorful vegetable salad with bulgur. It is a salad that is going to be served as a side dish. Greens predominate, and the rest of the ingredients do not stand out too much.
Prepare the bulgur according to the instructions on the package. Let it soften and in the meantime chop finely and parsley, then green onions and garlic and put them in a bowl. Cut the tomatoes into small cubes and add them over the greens.
Once the bulgur is ready, squeeze any excess water if any. Then add 2 tablespoons of olive oil, salt and freshly ground black pepper and lemon juice. Mix well and let it absorb the juice.
Then add the rest of the greens and tomatoes, taste to see the balance between tastes, adjust if necessary (I put juice from 1 whole lemon) after which you can serve it.
If you leave it in the fridge for at least 1 hour, the tastes will blend even better. It is a delicious salad that you can take with you at a picnic. Serve Tabbouleh salad as such or as a side dish.
Pasta salad: 3 delicious and cool recipes
Nothing compares to a fresh summer lunch. During this period, the body feels a natural need for less heavy foods, such as fruits, vegetables and whole grains.
A pasta salad is the perfect solution for your next lunch or maybe even for dinner. It is full and contains complex carbohydrates, thanks to pasta, and is incredibly cool, thanks to fresh vegetables and fruits.
If you had the impression that salads are boring and tasteless, it's time to change your mind with these delicious dishes, which will surprise you with their flavor.
1. Salad with barley pasta inspired by the Greek islands
Do you miss a holiday in Greece? You can easily recreate it in a bowl, with fresh and delicious ingredients.
Put the barley pasta to boil and take it out in a strainer when they are al dente. To make sure you boil them properly, leave them on the fire for 1-2 minutes less than the time mentioned on the package.
Meanwhile, boil the chickpeas. If you use a can, all you have to do is rinse the beans and let them drain. Before putting them in the salad, dab them with a paper towel.
While the pasta cools, wash and cut the other ingredients: cherry tomatoes, cucumbers, feta cheese, kalamata olives, red onions. If you want, you can also add red bell peppers.
Mix all the ingredients in a large bowl and add a simple dressing: lemon juice and extra virgin olive oil. You will get a nutritious salad, full of vitamins and vegetable proteins.
2. Salad with wholemeal pasta, grilled vegetables and tahini sauce
Start by cooking the pasta. For this recipe, you can use wholemeal feathers or other short pasta that you like. Follow the instructions on the package and cook the pasta for 1-2 minutes less, to keep the pleasant texture.
While the pasta is boiling, wash, clean and prepare the vegetables for the grill. You can use eggplant, zucchini, multicolored peppers and tomatoes. Put them on the grill and sprinkle with a little olive oil, salt and pepper.
A post shared by Italpasta Limited (@forpastalovers) on Jun 21, 2019 at 8:56 am PDT
Combine all the ingredients in a bowl and don't forget to add the key element: the tahini dressing. It is prepared in just a few minutes and is really delicious.
Combine, in a bowl, a few tablespoons of sesame paste, a little olive oil, lemon juice and pepper. Taste frequently and adjust the flavors to your liking!
You can serve hot salad immediately after the vegetables and pasta are ready, or you can wait until it cools completely, if you want a fresher option.
3. Pasta salad in two colors
Do you want to prepare a filling, colorful and cheerful salad? We have the perfect solution. This salad is nutritious, and its unique taste will make you cook it again and again.
Boil the fusilli pasta according to the instructions on the package and let them cool. Separately, prepare the green vegetables: cucumber, salad, kale, broccoli and microplants.
To assemble the salad, put the pasta in half of the bowl and cover with fresh tomato sauce with basil. On the other side of the bowl, place the green vegetables.
Cover everything with freshly ground red pepper and Italian herbs, for an incredibly good taste.
Ingredients for the pasta salad recipe with vegetables and ham
- 200 g pasta filini
- 150 g canned corn
- 100 g edam or gouda cheese
- 1 evening cucumber
- 100 g of ham
- 50 g sour cream
- 50 g mayonnaise
- Freshly ground pepper
Colorful pasta salad
Boil the colored pasta in 2 liters of water (1 liter of water for every 100g of pasta). Add the pasta only when the water boils and let them boil after the time indicated on the package. Rinse them very well under cold running water.
Cut the sausages into slices, cut the cherry tomatoes into quarters. We prepare a dressing of olive oil, vinegar, honey, Grana Padano, salt and pepper to taste.
All we have to do is mix the pasta, sausages, tomatoes and grated cheese with the dressing and put the colorful pasta salad in the fridge until ready to serve.
The colorful pasta salad is very easy to transport to school or on trips, in a hermetically sealed casserole, to which we attach a plastic fork!
This recipe is recommended by Teo Rogobete.
Colored pasta salad, our recipe today is perfect for the school package, especially for the lunch of children who stay in boarding school! Colored pasta salad is very fragrant, because the pasta itself is fragrant: the green ones they contain spinach, the red ones have tomato juice, the yellow ones are durum wheat pasta, with a specific, delicious aroma. In addition, we add ingredients that the little ones love (or, on this occasion, learn to love): sausages, cherry tomatoes, cheese.
- 220 g flour
- 1 pinch of salt
- 120 g butter
- a yolk
- a tablespoon of cold water
Ingredients for the filling
- 3 hard boiled eggs
- 300 g smoked sausages, as desired
- 3 raw eggs
- 200 ml cooking cream (20% fat)
- 100 g of cheese
- greenery, for decoration
Cut the butter into cubes and mix with the flour and salt until it has a sandy consistency. Add the yolk, knead and pour a little cold water so that the dough is homogeneous. Wrap the dough with cling film and leave in the fridge for 30 minutes.
After removing the dough, spread a 5 mm thick round sheet, which must be arranged in a tart shape, including the walls. Beat the eggs with salt and pepper to taste, add the grated cheese and cream, then mix. Pour the mixture over the dough. Cut the sausages into slices and add them to the tart, from place to place, as well as the boiled eggs.
Place the tray in the preheated oven and bake for 15 minutes at 180 degrees, then another 35-40 minutes at 150 degrees. Leave the tart to cool for a few minutes, then decorate with greens.
1 kilogram of flour
a cube of yeast
350 ml milk
150 ml of sunflower oil
a cup of sugar
peel of a lemon
Ingredients for the filling:
1 kilogram of sweet cheese
a cup of sugar
2 tablespoons semolina
a bag of raisins
Method of preparation:
Separate the egg whites from the yolks. Beat the yolks, two egg whites and half a teaspoon of salt. Add the sugar in the rain and beat the eggs until the sugar melts.
In a cup of warm milk, dissolve the yeast cube.
In a bowl, put the flour, make a hole in the middle and put the yeast. Let the yeast rest for 5 minutes. Then, pour over the flour beaten eggs with sugar and milk, vanilla sugar and lemon peel. We start to knead. Gradually, continuing to knead, add the oil. The dough is ready when it starts to make air bubbles. The hull must have an elastic consistency, easy to handle.
Let the dough rise in a warm place, away from drafts. During this time, we prepare the sweet cheese filling for the Moldovan Easter.
Mix the sweet cheese with the eggs plus the two remaining egg whites and the sugar. If the cheese is too soft, and the composition seems too watery, you can add 2 tablespoons of semolina.