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ricetta di tzatziki
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tzatziki recipe
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Tzatziki
Thursday, September 23, 2010
The Tzatziki is the most famous Greek souce. It's very refreshing, tasteful and I usually prepare it with every kind of grilled meat or fish. It's nice when served together with the traditional pitta.
400 ml. greek yogurt
1 clove garlic
1 little cucumber
2 tablespoons red wine vinager
4 tablespoons of e.v. olive oil
salt
6 leaves of fresh mint
Peel the cucumber, grate it and put the pulp on a tea-towel to make it to absorb its water for 30 minutes.
Mince the garlic and in a bowl add the yogurt, the chopped cucumber, 4 tablespoons of extra vergine olive oil, 2 tablespoons of red wine vinager.
Add a pinch of salt. Now chop the fresh mint and add it into the bowl. Stir well.
Garnish with a mint leaf.
Rest in the fridge for at least 1 hour. That's it!
400 ml. greek yogurt
1 clove garlic
1 little cucumber
2 tablespoons red wine vinager
4 tablespoons of e.v. olive oil
salt
6 leaves of fresh mint
Peel the cucumber, grate it and put the pulp on a tea-towel to make it to absorb its water for 30 minutes.
Mince the garlic and in a bowl add the yogurt, the chopped cucumber, 4 tablespoons of extra vergine olive oil, 2 tablespoons of red wine vinager.
Add a pinch of salt. Now chop the fresh mint and add it into the bowl. Stir well.
Garnish with a mint leaf.
Rest in the fridge for at least 1 hour. That's it!
Pasta
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pasta con pesto ricetta
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pasta recipes
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Pasta with pesto, green beans, potatoes
Thursday, September 23, 2010
As you can imagine by reading my previous post, I love pasta and I love simple and healthy food, like this one I'm presenting to you today.
At this regard, I would like to thank you someone who reads me very often from South Korea:
감사 .
I hope it means "thanks", I've tried to translate it through google translator!
2 people, suitable vegetarians
150 g. of pasta (trofie, penne, eliche)
2 table spoons of pesto
1 medium potato
200 g. of green beans
salt
some basil leaves as garnishment
Take a deep pot full of water and put it to boil. Peel, wash and cut the potato and when the water starts to boil add the cutted potato into it, together with a pinch of salt.
After 10 minutes pour the green beans and the pasta in same boiling water.
When the pasta is cooked, drain altogether and put everything in a mixing bowl.
Now is the time to add the green pesto!
Stir well and once on the dish, garnish with some basil leaves.
This dish can be ate hot or cold.
At this regard, I would like to thank you someone who reads me very often from South Korea:
감사 .
I hope it means "thanks", I've tried to translate it through google translator!
2 people, suitable vegetarians
150 g. of pasta (trofie, penne, eliche)
2 table spoons of pesto
1 medium potato
200 g. of green beans
salt
some basil leaves as garnishment
Take a deep pot full of water and put it to boil. Peel, wash and cut the potato and when the water starts to boil add the cutted potato into it, together with a pinch of salt.
After 10 minutes pour the green beans and the pasta in same boiling water.
When the pasta is cooked, drain altogether and put everything in a mixing bowl.
Now is the time to add the green pesto!
Stir well and once on the dish, garnish with some basil leaves.
This dish can be ate hot or cold.