Saving at home – Beetroot and avocado salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Looking for a salad that will amaze your guests? Then you’ll have to try this version with beetroot and avocado.

A recipe that, in addition to being good for the palate and a joy to look at, it’s also very healthy: beetroot is a anticancer food able to purify the body and remineralize it, while the avocado contributes to mantain our cardiovascular system in good health and to fight bad cholesterol.

So, what are you waiting for?

Let’s start:

BEETROOT AND AVOVCADO SALAD

Ingredients for 4 people: 2 avocados – 200 g red beet – 80 g salad – 2 tablespoons honey – 6 tablespoons extra virgin olive oil – 1 lemon juice – 5 tablespoons salted pistachios – some cherry or cherry tomatoes – salt and pepper

Preparation:

Start by preparing the sauce that you need for marinating: mix the honey with the oil and add the salt and black pepper (better if ground at the time).

If you use raw beet, I suggest you to add the juice of a lemon: the latter will help our body to absorb the iron contained in it. 

Then wash the red beets, peel and cut into thin slices and then immerse them in the sauce just prepared for marinating. If, instead, you have opted for pre-cooked, cut them into slices or cubes.

Clean the avocado, peel it and cut it in half. Make thin slices, of about 1 centimeter, to put in the bowl with the beet. 

Chop the pistachios with the mixer, if we really like them very fine, or chop them coarsely with a knife. 

Wash and dry the salad and tomatoes and add them to the bowl. Mix everything, complete with pistachios and serve.

Enjoy your meal!

original recipe:

Saving at home – Beetroot pesto

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Beetroot has never been one of my favorite vegetables, but made in this way it is really tasty and healthy at the same time.

A colored pesto and ready in a few minutes, which you can combine with a pasta or eat on slices of bread.

Let’s start:

BEETROOT PESTO

Ingredients for 4 people: 200 g pre-cooked beetroots – 40 g grated Parmesan – 20 g pine nuts (or almonds) – q.b. extra virgin olive oil – salt -some basil leaves – juice of 1/2 lemon

Preparation:

Cut the beetroot into cubes and transfer it to the mixer.

Blend first alone and then add pine nuts (or almonds), Parmesan cheese and some basil leaves chopped with your hands.

Pour the lemon juice and continue to blend in the mixer several times.

Add a little more oil and continue until you get a creamy and smooth consistency.

The beet pesto is ready: salt to taste, stir and use as you prefer.

For the vegan version, you’ll just have to omit the parmesan cheese.

Enjoy your meal!

original recipe:

Saving at home – Pumpkin in a pan

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today I’d like to share with you the side dish I prepared this morning for lunch: pumpkin in a pan, a healthy and fast recipe ideal to accompany meat dishes.

Let’s start:

PUMPKIN IN A PAN

Ingredients for 4 people: 500 g pumpkin – 1 clove of garlic – 1 glass of white wine (or apple vinegar) – rosemary – extra virgin olive oil – salt – pepper – spices of your pleasure

Preparation:

Put the oil in a rather large pan and light the flame.

Put the garlic cut in half (I usually remove the inside so that it is more digestible) and let it brown. Add the pumpkin peeled, clean and diced (not too small).

Add white wine (or apple vinegar) and mix well.

Lower the heat and cook for about 5 minutes with the lid.

Remove the lid and cook for another five minutes or until they have taken color. Make sure, before removing from the fire that the inside is cooked).

The pumpkin in the pan is ready.

Enjoy your meal!

original recipe:

Saving at home – Miso soup

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we see how to prepare a dish of the Japanese cuisine that I adore: the miso soup.

Don’t be afraid of the names of the ingredients; you can now find them in almost every supermarket in the ethnic food section.

A healthy recipe suitable for the coming cold winter days.

Let’s start:

MISO SOUP

Ingredients for 4 people: 600 ml dashi – 4 tablespoons miso – 100 g tofu – 4 g wakame seaweed – some pieces of katsobushi (dried fermented fish)

Preparation:

Start by preparing the dashi: soak the kombu seaweed in pieces in a saucepan with water.

After 30 minutes move on the fire and cook for about 15 minutes, without reaching boiling.
Then lift the seaweed.

Add the katsuobushi in the same water, bring to a boil and turn off the flame.

Leave immerged for 10 minutes.

Now cut the tofu into small pieces and arrange it in the bowls where you will serve the soup.

Add the wakame algae to each one.

When the broth reaches boiling, pour it into the bowls.

Serve the miso soup very hot.

Enjoy your meal!

original recipe:

Saving at home – Barley salad with provolone cheese and cherry tomatoes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I know… I often propose salads, but the reason is that I like them so much and then they are healthy and quick to prepare!!!

The taste of barley, along with that of the cheese and the tomatoes, will ensure you a dish that everyone will like.

Let’s start:

BARLEY SALAD WITH PROVOLONE AND CHERRY TOMATOES

Ingredients for 4 people: 200 g Provolone cheese – 300 g pearl barley – 1 small onion – 150 g tomatoes – 3 sprigs of parsley – 2 sprigs of mint – extra virgin olive oil

Preparation:

Boil the barley in boiling salted water.

Apart slice the white part of the onion and cut the tomatoes into wedges.

Finely chop the parsley and mint and also cut the Provolone cheese into cubes.

Drain the barley, cool it under cold water and season with the cherry tomatoes, provolone, onion, 2-3 tablespoons of extra virgin olive oil and a pinch of pepper to taste.

Mix well and finish with the chopped herbs.

Stir once again and serve immediately.

Your barley salad with provolone cheese and cherry tomatoes is ready!

Enjoy your meal!

original recipe:

Saving at home – Turmeric risotto

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

The turmeric risotto, which looks like saffron risotto, has a very special flavor. In the original recipe you should use the root, but I use turmeric powder, which is more practical, and is delicious the same.

We are always in the area of recipes that are good for our health, since this spice has several beneficial qualities.

Let’s start:

TURMERIC RISOTTO

Ingredients for 4 people: 300 g rice for risotto (carnaroli is the best kind) – 120 g fresh turmeric root (or 3 tablespoons if you use the powder) – 1/2 golden onion – 1 litre vegetable broth – 1/2 glass of white wine – Extra virgin olive oil q.b. – 3 tablespoons Parmesan – 1 knob of butter to stir – Fresh chives q.b. – Pepe q.b.

Preparation:

If you use the fresh root it is very important to follow the directions carefully

Put a saucepan on the stove with the vegetable broth: 1 liter of water for a classic kitchen nut, or if you prefer and have some leftover vegetables you can prepare the broth at home. In both cases, put it to heat in a small pot until it reaches boiling, then lower the flame and leave it on the fire so that it remains nice and warm.

At this point, peel the onion and chop it finely, then clean well the turmeric root and peel it with a knife.  Before doing so, wear disposable gloves: turmeric in fact tends to stain your hands a lot.

Cut the turmeric root into small pieces, then put it aside for a moment.

At this point, fry the onion in the saucepan together with a drizzle of extra virgin olive oil, then add the turmeric cubes and cook over low heat for about 10 minutes (same procedure if you use turmeric powder), adding if necessary some broth to prevent it from drying out too much.

Add the rice and toast for a few minutes: when it is almost transparent, blend with white wine (or apple vinegar) and wait for it to evaporate completely. At this point, add the vegetable broth little by little and cook your turmeric risotto for 20 minutes (or for the time indicated on the rice packaging). As the broth evaporates, add more so as to keep the rice always wet.

When your risotto is ready, turn off the heat and add a knob of butter and Parmesan cheese, in order to keep it before serving.

Enjoy your meal!

original recipe:

Saving at home – Salmon in foil

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will see how to prepare a delicious salmon in foil: a healthy, easy and quick recipe.

Thanks to this cooking method, you will get a tender and tasty meat with very little added fat.

Here we prepared it with carrots, but you are free to add other vegetables for an even more special flavor.

Let’s start:

SALMON IN FOIL

Ingredients for 4 people: 2 salmon fillets (one piece is fine) – 2 carrots – 1 leek – salt -pepper – thyme or other aromatic herbs

Preparation:

Cut a square of baking paper. If you do not have baking paper at home, you can also use aluminum foil.
Peel the carrots and cut them thin with the help of a vegetable peeler; then place the carrot strips in the center of the sheet of paper.

Now clean the leek and cut it into rounds. Then lay them on top of the carrots.

Now lay the salmon slices on the vegetables. Season with salt, pepper and sprinkle with a little thyme (or other herbs).

Fold the baking paper, trying to keep the salmon in the center. Close the foil so that it is well sealed.

At this point bake for 20 minutes at 180° C.

Now you just have to open the foil and serve the salmon with the vegetables.

Enjoy your meal!

original recipe:

Saving at home – Baked apples

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Looking for a simple and tasty recipe? Then you have to try baked apples.

A healthy recipe, with very few ingredients with which you will be happy young and old.

Let’s start:

BAKED APPLES

Ingredients for 4 people: 4 Fuji, Gala or Golden Type apples – 200 ml water – 1/2 teaspoon cinnamon powder – 1 tablespoon brown sugar – 1 tablespoon apricot jam – 2 tablespoons raisins

Preparation:

Heat the oven to 170° C.

Wash the apples and remove the core with a sharp knife.

Place them in an oven dish that contains them comfortably.

Mix the apricot jam with the raisins and fill the apples.

Pour the powdered cinnamon over the apples. Pour the water into the baking dish around the apples.

Sprinkle the apples with brown sugar, then bake in a hot oven.

Cook the apples for an hour and a half, then turn off the oven and leave them inside.

You can serve them immediately, or keep them in the refrigerator for a few days.

An original idea is to serve them in single cups.

Enjoy your meal!

original recipe:

Saving at home – Gazpacho

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Are you looking for a fresh and tasty dish suitable for summer?

Then you must try the tomato gazpacho, a typical Spanish dish, ideal for a light lunch but at the same time delicious.

Let’s start:

GAZPACHO

Ingredients for 4 people: 600 g of tomatoes – 400 g of peppers (green or red) – 70 g of red onions – 1 clove of garlic – 200 g of cucumbers – 110 ml of white wine (or apple vinegar) – 100 g of stale bread – salt – pepper – extra virgin olive oil

Preparation:

First of all take the bread and divide the crust from the interior: the first will serve for the croutons, while the second will be soaked in water and wine (or apple vinegar).

Now let’s go to the vegetables: take the tomatoes, wash them and then cut into small pieces. Also clean the cucumber, removing the skin and seeds, peel the onion and chop, clean the peppers and cut into pieces. Blend everything with garlic, removing the interior to make it more digestible.

At this point sift the puree of vegetables and add extra virgin olive oil, salt and pepper. Add the softened bread and add a tablespoon of vinegar. Blend everything and season with salt and pepper if needed.

Prepare the croutons in the oven or in the pan, together with the salt, pepper, garlic and oil.

You can serve the gazpacho with a mix of fresh vegetables and/or eggs.

Enjoy your meal!

original recipe: https://primochef.it/come-fare-gazpacho/ricette/?refresh_ce

Saving at home – White turnip salad with sliced turkey

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Among the unique summer dishes that you can eat for lunch at the office or for a light family dinner there is also white turnip salad with sliced turkey. The Turkey petals give an extra touch to this unusual salad, yet delicious and easy to prepare.

In summer, the mixed and rich salads go for the most and meet the needs of everyone and for different occasions.

Let’s start:

WHITE TURNIP SALAD WITH SLICED TURKEY

Ingredients for 4 people: 100 g sliced Turkey – 4/5 white turnips – 4 tablespoons of pumpkin seeds – 3/4 handfuls of green salad – 1 small bowl of raspberries – 1/2 lemon – Extra virgin olive oil – salt – pepper – basil to decorate

Preparation:

Wash and peel the white turnips, cut with the slicer or knife into thin slices and leave a few minutes in ice water. Toast the pumpkin seeds in a non-stick pan over medium heat for 2/3 minutes, turning often.

Rinse the raspberries, dry them (keep 8 aside), blend the rest of the raspberries with salt, pepper, extra virgin olive oil, lemon juice.

Compose the salad with the green salad, the drained turnips, the pumpkin seeds, the whole raspberries and finally the sliced Turkey and conclude the dish with the raspberry citronette (obtained by mixing the 8 raspberries set aside, the oil and the lemon).

Enjoy your meal!

original recipe: https://www.negroni.com/it/ricette/unici/insalata-di-rape-bianche-con-bresaola-di-tacchino-rugiati-negroni