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Spring food with olives and peas

Spring food with olives and peas

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Finely chop the onion and fry in a little hot oil, then add the sliced ​​carrot, salt, pepper, a little delicate, cover with water and simmer for about 10 minutes.

When the water drops, add the olives and peas and add more water to cover two fingers. Let it boil for about 20 minutes.

To prepare the sauce, add 2 tablespoons of broth and a few bay leaves to the food. Then put a teaspoon of flour in a cup of warm water and mix well. We put it through strainers over the food, to avoid undissolved flour. Bring to the boil for a few more minutes, then turn on the heat.

Garnish with fresh parsley and a few slices of lemon.

Serve with vegetable salad and toast.

Good appetite!

If you like my recipe, you can also find it on my blog:

Spring food with olives and peas - Recipes

Duck stew and toast with mustard

Duck breasts become wonderfully juicy when boiled slowly with wine and vegetables and without skin are very weak. The sauce obtained by boiling has a wonderful aroma and is great for soaking in the spicy toast that accompanies the food.


    1 tablespoon extra virgin olive oil 800 g duck breasts, skinless 250 g champignon mushrooms 250 g pickled onions, pickled salads or pickled chives 2 cloves finely chopped garlic 1 teaspoon dried thyme 1 bay leaf 300 ml red wine 750 ml broth chicken, preferably homemade 250 g small strawberries carrots 250 g small turnips strawberries cut in half if large 250 g young pea pods 2 teaspoons red currant jelly salt and pepper fresh mint threads for garnish
Toast with mustard

Heat the oil over a suitable heat in a large fireproof saucepan. Add the duck and fry for about 10 minutes, turning the pieces so that they brown on both sides. With a whisk, remove the pieces on a plate.

In the casserole add the mushrooms, onion, garlic, thyme and bay leaf. Increase the heat a little and fry for 4 minutes, stirring often, until the vegetables start to color.

Pour the wine and let it boil a little. Put the duck back in the pan with the juices that have been left. Add the broth and bring to a boil. When they boil, make a small fire, cover the pan and boil, stirring occasionally, for 30 minutes. Add the carrots and turnips, pushing them into the liquid. Cover and continue simmering for another 15 minutes. Add the pea pods and cook for another 5-10 minutes or until the duck and vegetables are tender.

Meanwhile, bake the toast. Preheat the oven to 190 ° C (position 5). Mix the oil with the mustard and spread in a thin layer over the slices of bread. Place on a baking tray and bake for 10-12 minutes or until crispy and browned.

If necessary, use a metal spoon to remove all the fat from the surface of the liquid in the pan. Place a strainer or sieve over a large saucepan. Strain the duck and the vegetables, then put them back in the casserole and discard the bay leaf. The drained liquid is boiled well on high heat for about 10-12 minutes until it decreases by about half, obtaining a rich aromatic sauce. Pour the red currant jelly into it and mix until it melts, then add salt and pepper to taste.

Arrange the toast over the duck and the vegetables & # 8211 slices that do not fit in the casero can be served separately. Put the sauce on top, letting some of it enter the toast. Garnish with mint threads and serve.

Ingredients for low peas

500g or 1 kg of fresh or frozen peas

1 large onion or 2 more suitable onions

1 bell pepper (red or green)

2-3 tablespoons tomato paste

2 tablespoons flour to thicken the sauce (instead of flour we can use a potato, which we put on the small grater. We will use it when the peas are almost ready)

2-3 cups of water (the water should be hot when we put it over the peas, because if we put cold water over it, it will harden)

1 lg of dill (maraul makes a very good combination with peas)

  1. Clean and wash the peas, carrots, onions, bell peppers, celery and tomatoes.
  2. Cut the large vegetables into cubes and boil them with a little salt and olive oil.
  3. When they are ready, strain them (keep the water in which they boiled) and pass them.
  4. Gradually mix the resulting puree with the remaining juice and add salt and pepper to taste.

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Delicious spring recipes

Pea omelette

You need 3 eggs, 200 g peas, 200 g sliced ​​leeks, a red pepper, an onion, 100 g grated cheese, olive oil, salt and pepper. Finely chop the onion and pepper, then fry in a pan with olive oil. Add the well drained peas, leeks and mix. Beat eggs well, season with salt and pepper and add to the pan. Put in the preheated oven for 15 minutes then remove and add the grated cheese. Leave it in the oven for another 5 minutes until it melts slightly on top.

Hot vegetable and shrimp salad

A light spring food that gives you energy. You need 500 g cleaned and peeled shrimp, 1 tablespoon lemon juice, salt, 3 tablespoons parmesan, 1 chopped lettuce, 2 tablespoons squeezed and chopped capers, 5 chopped radishes, 2 cloves garlic, 2 anchovy fillets (squeezed oil), 2 tablespoons olive oil, pepper, margarine. Heat the oil and margarine in a pan over medium heat, then add the anchovy fillets, mixing well for 3 minutes until it becomes a paste. Add the garlic and capers, stirring constantly. Add the radishes and leave them on the fire for a few more minutes, then add the shrimp and leave everything for 4 minutes. Add the salad pieces, leave the pan for another minute, then remove from the heat and add the Parmesan cheese, lemon juice, salt and pepper.

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Vegetable soup with ravioli

You need 1 pack of ravioli with cheese, 1 teaspoon dried basil, 350 ml hot water, 450 ml concentrated vegetable soup, 150 g chopped bell pepper, 900 ml tomato juice, 2 cloves chopped garlic, 150 g chopped onion, 1 tablespoon olive oil, 2 medium cubes cut into cubes. Heat the oil in a pot, cook the bell pepper, onion and garlic. Add the tomato juice, concentrated soup, hot water and basil and let it boil until it boils. Then add ravioli and let it boil, depending on the time written on the package. Put the diced zucchini and leave on medium heat until they are slightly softened. At the end, season with salt and pepper to taste.

Peas with dill

  1. Peel an onion, cut it into small pieces and cook in oil.
  2. Add the washed peas and enough water to cover it and let it boil.
  3. After boiling, add flour, broth, season with sugar, salt and pepper.
  4. At the end, add the finely chopped dill.

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you know the ones you need lu ady :)))

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Spring green food means food made from the green truffles of the moment: stevia, nettles, loboda, butter, spinach, green onions, green garlic and leurda, radishes, new zucchini, peas, spinach and new salad, plus parsley, larch, tarragon and other aromatic planes. A miracle all and a joy for body and soul.

All these truffles are the perfect ingredients for spring food: green, healthy and clean.

Spring green food is full of vitamins and minerals, so necessary for the body deprived of them, throughout the winter.

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Greek food

The Greeks are recognized masters of this kind of fast and healthy dishes. You need a small broccoli, 500 grams of peas, 500 grams of green beans, 100 grams of butter, a large old onion, two bundles of green onions, a bunch of green garlic, a bunch of dill, salt, pepper, two or three tablespoons of grated Parmesan cheese, 200 grams of yogurt to serve.

Preparation: Boil water with salt. When it boils, put the broccoli on the bouquets and leave them for a few minutes, after which it starts to boil again. Take them out on a plate. Do the same with the green beans and, at the end, with the peas, which, after a few minutes of cooking, you strain.

Chop the old onion, green onion and garlic and fry them in butter. Add the peas, green beans and broccoli and let everything simmer for a few minutes in a covered bowl over medium heat. Match salt and pepper.

Grease with a little oil a dish that goes in the oven, put the vegetable mixture, along with the sauce, sprinkle with plenty of finely chopped dill, grated Parmesan cheese and put everything in the oven for 10-15 minutes. Serve hot food with yogurt.

Parsley salad

It is a special salad that will energize you and fill you with vitamins. Ingredients: three bundles of parsley, two bundles of dill, a small celery root, a lettuce, a bunch of leurda or a few cloves of green garlic, a bunch of green onions, a tablespoon of honey, lemon juice, salt, pepper, a tablespoon of grated horseradish, a jar of yogurt, crushed walnuts (50 grams) or pumpkin seeds, lightly fried and chopped.

Preparation: all the greens, well washed, cut into small pieces and put in a bowl. Cut the green onion and garlic as finely as possible, grate them with a fine celery grater and rub them with your hand with a pinch of salt. Add over greens, with the juice left.

Make a honey sauce, a tablespoon of warm water, lemon juice, salt, pepper and yogurt. Add over the other ingredients in the bowl. Top with horseradish and ground walnuts or pumpkin seeds. Stir once more. Serve on slices of toast.

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12 simple and quick fasting recipes

Lent or Christmas Lent begins on November 15 and ends on December 25. If November 15 falls on a Wednesday or Friday, the fast begins in the evening on November 14.

During the 40 days of fasting, the faithful do not eat dishes based on meat, cheese and eggs, and on Mondays and Wednesdays they eat food without oil and without wine. On Tuesdays and Thursdays there is a release of oil and wine, and on Saturdays and Sundays, until December 20, we can consume fish, wine and oil.

We have prepared a collection of 12 simple and delicious fasting recipes which you must try in this post. Even if they do not contain meat, eggs, milk, fasting recipes are wonderful! We can prepare them even if we are not fasting, you will enjoy delicious food and sweets.

12 simple and quick fasting recipes

Fasting biscuits with olives and rosemary

We don't necessarily have to use eggs, butter or milk for some fragile and absolutely delicious biscuits. I tell you honestly that these fasting biscuits they are so tasty that you could hardly believe that they do not contain any animal ingredients.

Beaten beans with fried onions

It is one of the most often fasting recipes prepared in my kitchen. It is a simple and quick recipe, very filling, which I recommend you try with fried onions. It gives it an absolutely wonderful taste.

Eggplant pizzas

It is a delicious fasting recipe that can be tried with both eggplant and slices of tomatoes or zucchini. Cheese or mozzarella can be included, during fasting, with vegetable cheese. Even cold, these baked eggplant slices are delicious.

Fasting sarmale with mushrooms (in beef leaves)

Of all the fasting sarmale recipes, I really like the ones stuffed with mushrooms, carrots and leeks and wrapped in vine leaves. I served them a little fasting cream, a quick recipe that I highly recommend. If you want, you can also serve them with soy yogurt.

Fasting pea food

The food of fasting peas, with carrots and potatoes, was indispensable in my mother's kitchen. Although I like meat, I really didn't miss this food, I eat it with great pleasure whenever I prepare it.

Sweet cabbage food (fasting food)

Fasting cabbage is a fast food, ideal for Christmas Lent lunch. It is made very simple, and the ingredients are available to anyone.

Cauliflower and leek soup

An absolutely wonderful fasting soup! I love cauliflower, even if as a child I didn't get along well with it at all, and leeks give it a divine taste. It is a cream soup with vegetables that are easily found in markets or shops in the cold season.

Italian bean dish

It is a simple and quick recipe, for busy days when we do not have much time to cook. If you want, you can replace canned beans with home-cooked beans. Of course, with the beans cooked by us, it comes out even tastier, but I guarantee you that with the canned one, a wonderful food comes out.

Fasting cake with walnuts and cocoa

I can honestly say that I ate cakes with eggs, butter and milk, much less tasty than this fasting cake. It is very fluffy, and almond milk can be replaced with homemade walnut milk.

It is a fasting cake with a slightly moist consistency, very easy to make and very very tasty. I highly recommend the recipe and, if you don't like pumpkin, you can replace it with the same amount of carrots.

Fasting check with cocoa

The cake has a slightly moist consistency and is perfectly stored in an airtight container for 3-4 days. I make it very often, both in the fasting and sweet version (we replace soy milk with cow's milk if we want a sweet cake).

Lent tart with blueberry jam

Lent tart with blueberry jam is so tasty and fragrant, it's hard to believe it doesn't contain eggs, butter or milk. From the beginning I tell you that the dough is not very easy to work with, but with a little patience we will surely be able to spread it properly and put it in the shape of a tart without any problems.

Turkey with peas and spring greens

  • 250 ml of clear turkey soup
  • 1 teaspoon Dijon mustard
  • 2 teaspoons flour, plus 1 tablespoon (separately)
  • 500 g of sliced ​​turkey breast
  • 1 tablespoon extra virgin olive oil
  • 250 g of peas, fresh or thawed
  • 400 g of artichokes, cut into pieces
  • 3 tablespoons fresh greens (green onions, dill, tarragon, etc.)
  • 2 teaspoons of white wine vinegar
  • Salt and pepper to taste

Preparation: In a bowl, mix well the turkey soup, mustard, salt, pepper and the 2 teaspoons of flour until you get a smooth sauce. Sprinkle the turkey breast slices on both sides with the remaining flour, heat the oil in a pan over medium heat and fry until golden crust (about 2 minutes on each side). Add the above sauce in a large pan, along with the peas and artichokes and bring to a boil. After boiling, let them simmer for another 3-5 minutes. At the end, add the slices of turkey breast over the sauce and leave on the fire for another 2 minutes. Serve with fresh greens and white wine vinegar.

250 calories / serving 6 g fat, 29 g protein, 19 g carbohydrates, 7 g fiber

Video: Nyangsoop cooking videos spring foods collection (July 2022).


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