Baked pears stuffed with Roquefort cheese and nuts
Preheat the oven to 180 ° C.
Peel a squash, grate it and cut it in half.
Mix Roquefort cheese with peeled and chopped walnuts.
Fill 2 halves of pears.
Close the pears with the remaining halves.
Place them on baking paper.
Grate the tonka bean over them. Wrap each pear in baking paper.
Bake at 180 ° C for 15 minutes.
It all depends on the pears used.
In summer we all want to eat more easily and fish is one of the best choices in this regard. So today I thought I would stop at the tone, which is so versatile, and propose three recipes based on it, in various forms of preparation.
Canned tuna are very accessible and handy, and where do you put that now, after the pandemic, most likely everyone has them at home.
For these meatballs you need two large cans of tuna in oil. Drain the tuna mixed with a half tablespoon of parsley and a tablespoon of chopped coriander. Add 3 tablespoons of breadcrumbs, 2 cloves of garlic, 1/2 teaspoon paprika, 1/4 teaspoon turmeric and 3 eggs. Season with salt and pepper, mix and leave for about half an hour to swell the breadcrumbs.
Separately put on the grater 3 large tomatoes and put in the pan with two tablespoons of olive oil and two tablespoons of sunflower oil, a pepper cut into strips and half a glass of water. Season with salt and pepper. Add the juice from a quarter of a lemon. Whoever wants, can add a tablespoon of paprika.
The tuna composition is formed into meatballs of about 50 g, which are placed in the pot next to the red sauce. Cover and simmer for about 20 minutes.
It is best to cut the piece of tuna into slices about 1-1.5 cm. Add salt, olive oil and sesame oil. Heat the pan very well and put the steak on each side for 30 seconds.
Separately make the sauce from the orange juice mixed with 1/4 clove of garlic, 1 tablespoon of soy sauce, 1 slice of ginger, 1/2 teaspoon of Dijon mustard, 1 teaspoon of sesame oil and 1 teaspoon of honey. We add 2-3 more basil leaves and, who has, a few slices of the lower stem of lemongrass. For a more complex taste, you can also add 1/2 teaspoon of fish sauce or, if you don't have one, an anchovy fillet. All this is mixed in a blender. The sauce thus mixed is boiled and then left to cool.
The roasted tuna is cut so that it can be seen in its section and sprinkled with sauce on top.
The tuna is cut into cubes about the size of a large pea. It should not be too small chopped because this way you can no longer feel the taste of the tuna, which will take on the surface of the neighboring flavors. The cut tuna is mixed with salt, pepper, finely chopped ginger, diced avocado and sesame oil. I also like to put lime kafir leaves if you have them (you can find them frozen in Asian stores or at large retailers). If not, you can put basil leaves. Mix all well.
Separately, take cloud sheets (sushi seaweed) and put them in the oven for a few minutes to dry well, then grind them to obtain a powder.
Place the tartar on the plate and dust with cloud dust. It is eaten with thin slices of toast.
Eat balanced in summer, to be healthy in winter!
Both salts minerals as well as vitamins, must be present in our diet in larger quantities during this period, as much of them are lost through perspiration.
We know that you receive a lot of advice, which may sound pretentious as a treat through their diversity and quantity, but all this will protect us in the near future, because a balanced diet during the summer, ensures a winter without medical problems.
If in winter we need food to energize us and keep our body temperature high, in summer we don't know how to cool down faster.
Our body takes the first step by regulating itself through perspiration, in order to lower its temperature. Because those 2-2.5l of water we lose in this way it deprives us of a good part of vitamins and minerals, we must compensate by a higher consumption of fruits and vegetables.
|Crackers with Brie and caramelized grapes|
Watermelons, pears, apricots, plums, cherries, peaches, raspberries, strawberries, cherries and other seasonal fruits, are recommended by nutritionists to be part of the daily menu.
Of course, consumed before meals, so as not to ferment, because otherwise you should wait after digesting heavy foods, during which time fermentation would lead to bloating. As vegetables, the following are recommended: tomatoes, cucumbers, zucchini, peppers, beans, mushrooms, eggplant, cauliflower.
Dairy products, cereals, teas and natural juices they are also welcome in the diet, even coffee, but sweetened with honey.
The consumption of artificial juices is not indicated at any time of the year, and in summer, despite the advertisements that promise the ultimate coolness and hydration, they are even not recommended, as they maintain the feeling of thirst due to the sugar they contain.
Even if you are on vacation, do not abuse alcohol. It is known that alcohol has a diuretic effect and therefore helps to eliminate water from the body.
Catering company for corporate & private events salt & # 038pepper promotes for this period a balanced menu as a contribution of proteins, carbohydrates, vitamins and mineral salts and low in fat. Of course we can't use such a menu every day, but for an occasional event or treat, we can enjoy bruschettas with tomatoes, avocados and olives or a lime mousse.
Here are the menu suggestions from jump & # 038pepper catering:
What is endive?
Before cooking, this vegetable must be cleaned and washed. Remove dark or stained leaves and wipe the top with a lightly damp towel. Only cut it before serving, because it quickly changes color. Cut its head diagonally and then cut into slices, until you reach the smallest leaves in the middle. You should stop at them and throw them away. But to reach them, you will have to remove the leaves, one by one, until you reach the small leaves in the center, which you should remove completely. Also cut the root
The aroma changes when the endives are cooked: by boiling, frying or baking the taste becomes different from the raw one. The endives can be added in salads, but also in soups or stews. They can also be filled with different fillings based on cheese, caviar, seafood or elegant sauces. When you add them when you prepare vegetable or meat cream soups, the endives leave a special flavor in that soup.
Most often they can be found in salads in which dressings based on vinegar and oil are added, but they are often served sprinkled with lemon juice. Mayonnaise or sour cream can be added to the salad, as well as other vegetables: lettuce, arugula or radishes. It combines very well with apples, ham, blue cheese, butter, sour cream, ham, lemon, mushrooms, pears, oranges, Roquefort cheese, smoked salmon, nuts, white beans, figs, beets, tangerines, thyme, etc.
To get glazed endives, you can cut a few endives in half, clean them and wash them well and then place them in a pan with an onion and ham and leave them to soften. Take them out and press them so that the sauce flows from them, then place them next to other vegetables or meat and pour the obtained sauce on top and put the food in the oven for a few minutes.
Endive with sauce. If you want to make endives with sauce, cut 4-5 endives into pieces, clean them and wash them, and after they have dried, add them in a pan, together with the onion, ham with a little butter, cover the pan with a lid and let them cook until soft. Then remove the ham and onion and pour a little sugar, salt and pepper over the endives to obtain a sauce, in which to let them simmer a little.
Endive with meat. If you feel like endive with meat, cut a few endives in half, season them with a little pepper, nutmeg and salt and then tie them back together. In a frying pan, place a little sliced ham or beef, two onions, two carrots, a pinch of spices and herbs on top of the endives. Mix them with a little soup or meat juice, and let them sit for 3 hours. Then take them out and drain them with a cloth and place them on the plate.
Endives in snacks. If you want to get some special snacks, serve them with cream cheese, crab salad or an avocado mousse, obtained from pureed avocado fruit, mixed with lemon juice, salt, pepper and tarragon. In endive salads it is very good to add nuts. Fry or bake the endives in butter or wrap them in pieces of ham. Put a Bechamel sauce on top and put them in the oven, you will get a delicious dish.
If you do not know what to put next to beef or fish, then do not forget about endives, which you can cook, boil or fry to get a special flavor.