Penne with Eggplant and Sauce

PENNE  WITH  EGGPLANT  AND  SAUCE

Ingredients:

500g penne

1 onion sliced

2 cloves garlic

1 red bell pepper diced

2 eggplant diced

2 tablespoons tomato paste

1/2 cup white wine

400 ml sliced tomato

4 tablespoons olive oil

Salt and freshly ground pepper

Grated Parmesan cheese for serving

Directions:

Cook penne in plenty of salted water for 10′-11′  until  al dente.

Wash the eggplants, cut into cubes, season with salt and sauté with olive oil on a nonstick skillet for 3′-4′ until soft.  Then remove with a slotted spoon on absorbent paper to drain.

Add the remaining olive oil in a pan and sauté the onions and peppers for 3′-4′ until tender. Add garlic, wait until exudes the flavor and add the tomato paste. Then add the wine and when the alcohol  evaporates, add tomatoes and eggplants. Wait until boil, turn down the heat, and cook the sauce. Remove the penne with a slotted spoon into the pan and mix well with the sauce. Season with salt and freshly ground pepper. Serve with grated Parmesan cheese.

Bon Appetit!

Penne with eggplant and sauce

 

Fresh Salad with Penne

FRESH  SALAD  WITH  PENNE

Ingredients:

500g penne

4 tomatoes sliced

1 cup sliced olives

1 bunch rocket

1 cup corn

1 cup yogurt

1 cup mayonnaise

1 tablespoon mustard

4 tablespoons olive oil

Salt, pepper

Directions:

Cook the penne in plenty of salted water for 11′ until al dente. Then rinse well with cold water and drain. Place the penne in a salad bowl, season with salt and pepper.

Mix mustard, mayonnaise, yogurt all together, add to the penne and stir well. Add tomatoes, rocket, olives, corn, olive oil. Stir well and serve.

Bon Appetit!

Fresh salad with short pasta

 

 

Rice Salad with Black Beans

RICE  SALAD  WITH  BLACK  BEANS

Ingredients:

2 cups rice

2 cups canned black beans

2 carrots cut into thin slices

2 sprigs of celery finely chopped

1 onion cut into slices

4 tablespoons olive oil

3 tablespoons balsamic vinegar

Salt pepper

Leaflets parsley for serving

Directions:

Cook the rice in 4 cups of salted water for 10′.  Add carrot, celery and continue to cook until thickened. Wash beans well and let drain.

Cut onion into slices, season with salt and  press slightly with your hands to make it softer.

Heat the olive oil in a nonstick frying pan and sauté the beans for 2 minutes. Add the rice and mix well. Add beans and rice in a bowl, add the onion and balsamic vinegar. Mix and serve cold.

Bon Appetit!

Salad with rice and beans

 

Hot Salad with Red Bell Pepper and Cowpea

HOT  SALAD  WITH  RED  BELL  PEPPER  AND  COWPEA

Ingredients:

500g cowpea

1/2 cup olive oil

1/4 cup vinegar

3 chives finely chopped

1 onion, finely chopped

4 red bell peppers

2 tablespoons parsley finely chopped

Directions:

Boil cowpea for 5′ ,then drain the water and boil again about 25′ in salted water. Drain  the water and place the cowpea in a salad bowl.

Saute the onion and red bell pepper with olive oil for 1′.

Add onion with red bell pepper, chives, parsley and olive oil in a bowl with cowpea.

Serve with plenty of parsley.

Bon Appetit!

DSCN2687

Lentil Salad with Orange

LENTIL  SALAD  WITH  ORANGE

Ingredients:

1 cup lentils

1 carrot diced

1 bay leaf

1 onion

1 leek

1 clove of garlic

1 orange

5 tablespoons olive oil

2 tablespoons balsamic vinegar

2-3 table spoons of parsley finely chopped

Salt, pepper

Directions:

Put the lentils in a saucepan with water and bring to a boil. Boil lentils  for 2′-3′. Then drain the water,  rinse the lentils and put on a fire again. Add water, garlic, onion, leek, bay leaf and cook for 15′. Then add carrot and cook for 10′ until lentils is tender.

Drain the lentils and remove the onion, garlic and bay leaves. Heat olive oil in a nonstick frying pan and sauté the lentils with carrot for 2 minutes. Crush with a fork clove of cooked garlic and mix well with the lentils.

Wash, peel the orange and cut each slice so that no fibers — only the fillet. Mix well pieces of orange with orange juice, balsamic vinegar, parsley, salt, pepper and 2 tablespoon olive oil. Serve cold.

Bon Appetit!

Fakes with orange

 

 

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