Recipes for every day of fasting
Recipes for every day of lent. Day nine, August 22
Today we will tell you how to cook warm salad of mussels, to give an original, unique taste a long time friend salad from cabbage, to cook extremely tasty fritters baked apples and much more.
Carrot pancakes 300 ml of warm water, 1/2 tsp salt, 100 g sugar, 250-300 g flour 5 g dry yeast, 1 large carrot, vegetable oil for frying.
Pour into a bowl of warm water, add half of the flour, salt, sugar and yeast. Stir, cover with a towel and leave in warm to rise for about 40-60 minutes. Meanwhile boil the carrots in a little water for 5-7 minutes from boiling, drain the water and grate on a fine grater. Add carrot puree to the dough, add remaining flour and mix without leaving lumps. Again put in a warm place for secondary recovery, and in 30 minutes you can bake pancakes. When baking pancakes it is best to grease the pan with vegetable oil using a cooking brush. Bake pancakes on medium heat on both sides. The dough for pancakes is better to draw accurately without damaging air bubbles and without breaking the structure. To do this, the dough mix, and just take the top with a spoon. In this case, the pancakes are very fluffy and light.
Juice of sea buckthorn brew and 1 Cup of sea buckthorn, 0,5 l kvas, 0.5 l water, 1 tbsp honey,ice.
Sea buckthorn berries sort, wash and crush with a pestle. Pour drinking water and heat nearly to boiling. Allow to cool and strain through a sieve, pressing with a spoon thick. Add honey, combine with the brew, stir and pour into glasses. In each add the ice cubes.
Cabbage salad with walnuts
200 g of cabbage, 2 carrots, 1 Apple, 2 feather green onions, 1 tbsp chopped walnuts, 2 tbsp pumpkin seeds, 2 tbsp olive oil, 1 tbsp lemon juice, pinch of sugar, salt to taste.
Thinly slice the cabbage, Apple and carrot, finely chop green onion. Mix all ingredients and pour dressing. To prepare the filling mix the olive oil, lemon juice, salt and powdered sugar and whip with a fork. Fry the nuts and seeds on a dry pan for 2 minutes and sprinkle with lettuce.
200 g of peas, 5 potatoes, 1 onions, 1 carrot, 1 tomato, 2-3 tablespoons vegetable oil, salt.
Peas, sort, wash and soak for 2-3 hours in cold water. Drain the water, fill the pot with fresh water and put on high heat. Bring to a boil, reduce heat to minimum and carefully remove the foam. When the peas begin to absorb the liquid, add salt, put in a soup with diced potatoes and fried in vegetable oil the chopped carrots, tomatoes and onions. Cook for about 20 minutes until the vegetables are tender.
Fritters baked apples
5 sour apples, 1 Cup flour, 3 tbsp sugar, 1 sachet (11 g) dry yeast, a pinch of salt vegetable oil for frying, liquid honey.
Apples cut into quarters, put into shape and bake. Not cooling, RUB through a sieve. In obtained puree, add salt and sugar, flour and yeast, add 1 tbsp oil and mix well. Leave the dough to rise for 30 minutes, then bake pancakes on a heated vegetable oil. Serve with honey, chocolate sauce or maple syrup.
To prepare chocolate sauce break to pieces the tiles of bitter chocolate lean (for example, Babayevsky), put in a small pan, add 3-4 tbsp of coconut milk, orange juice or hot water and put it on the stove. Optionally, you can add a little sugar or add a tablespoon of brandy. Install the smallest heat and, stirring constantly, melt the chocolate sauce is ready. It is very convenient to melt the chocolate in the microwave in 1-2 minutes at a power of 600 watts.
Warm salad of mussels
200 g frozen mussels, 300 g macaroni, 1 onion shallot, 1 clove of garlic, a few leaves of iceberg l Romano a few leaves of salad radicchio, olive oil, a pinch of dried Basil 3-4 slices of ginger, salt to taste.
For the filling: 3 tbsp olive oil cold pressed, 2 tbsp dry white wine, 1/2 tsp of liquid honey.
In boiling salted water, put the pasta and cook according to instructions until al dente. Drain the liquid, pasta drizzle with olive oil. Put the mussels in boiling salted water, bring to a boil and cook 1 minute. To drain the liquid. Reheat in a deep frying pan 2 tbsp olive oil and saute the sliced onion. Place the mussels, season with dried Basil, add chopped thin petals garlic and saute 3 minutes over high heat. To combine the pasta and mussels and gently stir. In a large salad bowl to obtain hands washed and dried lettuce leaves, put the pasta and the mussels and pour over the dressing.
To prepare the filling beat with a fork the olive oil with honey and wine until you obtain a thick sauce. Serve immediately. To give a more spicy taste you can add in salad of thinly sliced pickled ginger.
The most original this salad would look with the paste in the form of giant shells, but they are rare, so we had to use the most suitable paste which is easy to find in stores – spirals or fusilli. However, we will not dwell on specific types of toothpaste, do not pass up the salad if you did not have them at hand. Just take any other pasta. The only wish – keep it short: Penne, Farfalle, rigatoni or small shells usual. Cook pasta according to package directions. Usually there are: 12, 15 or 16 minutes – every manufacturer knows exactly how much time the product reaches the status of al dente, the one that defines the style of Mediterranean cuisine. The pasta should become soft but remain firm and dense enough in the middle.