A delicious dinner like a magnet pulls home after work. But to each hostess is always the question: what is original to cook, and like to please and my husband and children.
It is important that the cooking did not occupy much time, and the ingredients were available. And, of course, the recipe needs to be checked, otherwise time will be lost, food spoiled, and mood.
Important condition — seasonality of food. After all the seasonal vegetables and fruits are known for the maximum benefit.
And, of course, important to be able to bring a dish. Then it looks good. And dinner with a beautiful table setting relatives and friends will remember for a long time.
Original ideas of dishes for a warm dinner with family and friends with the “FACTS” shared canadian chef Olga Saidov.
— One of the very tasty dishes — meatballs wrapped in bacon, baked in the oven, — says Olga Saidov. — Nothing complicated in this recipe is not: ordinary meatballs wrap with strip of bacon or bacon — and you will feel a new taste from childhood favorite dishes.
— Please share the recipe?
— With pleasure!
Meatballs wrapped in bacon, baked in the oven
1 kg 750 g ground beef you will need:
- 5 medium onions;
- 4 garlic cloves;
- 200 ml kefir or yogurt;
- 2 eggs;
- 5 tablespoons of crushed crackers;
- bacon – two packs of 375g;
- half a teaspoon of coriander;
- 4 tbsp finely chopped parsley;
- half tea spoon of salt;
- Paul L. teaspoon ground black pepper;
- mozzarella cheese (grated for topping);
- tomato can paste (150 ml, diluted with 500 ml of water).
Bacon can be smoked or smoked-cooked.
Finely chopped onion, the finely chopped parsley and yogurt (yogurt) mix with mince, add eggs, salt, black pepper, coriander, izmereny garlic, ground crackers. It is important to mix well. To give at least weight half an hour to infuse.
To form balls or kegs.
Wrap each strip of bacon, place on a greased baking sheet. Pour the tomato sauce, half closing the balls, each sprinkle with grated cheese. Bake meatballs in preheated oven for about half an hour at 200 degrees until crisp.
Can be baked without tomato sauce, but this sauce is just perfect.
And Bon appetit!
Meatballs in bacon – rich dish
— Noticed that the pic you replace ground breadcrumbs.
— Yes, it is. In this case, the meatballs of beef will be more tender. By the way, can you share the Iranian secret of cooking rice. The trick is that the rice is cooked with potatoes. And as a side dish, you get rice and potatoes at the same time.
Rice with potatoes – the combination is paradoxical. However, it is very tasty
— Honestly, it is hard to imagine. Never heard of this method of cooking rice. Rice with potatoes — a combination somewhat paradoxical.
This is the recipe for this unusual side dish.
Delicious rice with potatoes
To prepare one serving you will need:
- a Cup of basmati rice;
- 1.5 cups cold water;
- 1 medium raw potato;
- vegetable oil (I usually use grape, it’s odorless).
To make five servings, you will need a medium saucepan. Well-washed rice, pour salted water and, stirring occasionally, cook for 10 minutes until soft. Then put the rice in a colander and rinse under running cold water. While the extra water drains, take a dry pan, clean the potato and cut into slices. The bottom of the pan covered with slices of peeled potatoes, pour the oil, (it should not be much, just a thin film to cover the potatoes), pour half the rice, evenly distributing the potatoes, cover the pan. Cook on low heat in a tightly covered pot for 20 minutes. The rice will turn crispy and the potatoes are crispy, if its thinly slice.
Caviar “overseas “eggplant perfectly complement your garnish!
— Very appetizing! And most importantly, that the preparing easier.
— And I advise you to cook a Mexican pasta. In the original it is burning, but I’m not a thrill seeker, so I just reduced the recipe amount of pods hot chili pepper. I love this pasta — without it there is no my dish. It is not only useful, but tasty — especially with the fried eggplant and grated carrot with mayonnaise and garlic. And if you want you can add green peas.
- avocado — 3 pieces;
- tomatoes-4 pieces;
- fresh coriander -1 bunch;
- fresh garlic — 1 clove medium;
- the chilli red chili — fresh or dried -1 PCs;
- salt to taste.
In a blender to kill the flesh of the avocado and tomatoes. Add the garlic and coriander, pepper and salt, grind to a smooth paste. Transfer to a glass jar, placed at the bottom of the avocado pit (to preserve color), close the lid and in the refrigerator. The finished pasta can be stored in the refrigerator for a week.
Mexican pasta is sure to appeal to foodies
— If you want the pasta turned out burning hot, take two peppers instead of one as in the recipe, — says Olga Saidov.
— Olga, what inspires you to creativity?
— My children — I have seven of them. The kitchen is the art in everyday life. Monotonous food boring. To diversify the diet of the family, I do a lot of experimenting, perfecting recipes and get pleasure from it.
Olga Saidov: “I do a lot of experimenting in the kitchen, perfect recipes and get pleasure from it”
— What dishes are your favorite?
— I love fish and seafood. Now become popular low-calorie desserts. It’s tasty and healthy, and most importantly-to enjoy and to preserve the shape.
Read also: Easy fish recipe with spices: tips famous chef Claude Legras (photo)
— Have you ever been in Ukraine?
— No time vacationing in the Carpathian mountains. In Ukraine the stunning nature. In Transcarpathia want to come back again and again.
See also: Why winter is a useful fatty foods and how to eat with flu and ORVI, — the advice of a doctor
which will end on 7 January, and what not to eat to Rozhestvo.
Photos from the album Olga Saidova