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Salad with huts

Salad with huts

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the salad is very tasty, but at the baptism of the name I was inspired.

  • 500 gr huts
  • 500 g cucumbers
  • 2 bundles of red radishes
  • 1 box [300 gr] corn kernels
  • 1 link green onion
  • 2-3 tablespoons olive oil
  • lemon juice
  • pepper

Servings: -

Preparation time: less than 15 minutes


  1. the cabanos is cut into rounds and fried in a pan.

  2. mix with finely chopped onion, corn and radishes + sliced ​​cucumbers.

  3. pepper, mix with olive oil and lemon juice.

Tips sites


salt is not necessary, the hut is usually salty enough and borrows the rest of the ingredients.

9 wonderful egg salad recipes - for all tastes and preferences!

9 recipes for egg salads, which are prepared quickly, from the simplest and most available ingredients. These dishes will excellently decorate any festive meal and will diversify your daily menu.



-4 tablespoons fermented cream or natural yogurt

-a sprig of green onions

-salt, ground black pepper - to taste.

Method of preparation:

1. Boil the eggs until they become hard. Allow to cool and peel. Cut them into pieces.

3.Put the eggs and green onions in a salad bowl. Season them with salt, ground black pepper and season with cream. Mix very well.

4. Serve prepared salad immediately.



-200 g of preserved corn

-4 tablespoons homemade mayonnaise or fermented cream / natural yogurt.

Method of preparation:

1.Put the cheese through the large grater.

2. Drain the liquid from the canned corn.

3. Boil the eggs until they become hard. Peel a squash, grate it and cut it into cubes.

4.Mix all the prepared ingredients in a deep salad bowl.

5. Season the salad with mayonnaise. You can serve it right away.



-4 tablespoons homemade mayonnaise or fermented cream / natural yogurt

-salt, ground black pepper - to taste.

Method of preparation:

1.Put the boiled eggs and melted cheese through a small grater. Put them in a deep bowl.

2.Add salt, ground black pepper, garlic passed through the garlic press and mayonnaise. Mix very well until you get a homogeneous composition.

3. You can serve the salad obtained as an individual dish, spread for toast or as a filling for mini tarts.



-3 tablespoons fermented cream or natural yogurt

-½ teaspoon of granulated garlic

-salt, ground black pepper - to taste.

Method of preparation:

1.Cut the tomatoes and boiled eggs into cubes.

2.Cut the onion and dill as small as possible.

3.Put the prepared ingredients in a bowl. Add the spices and cream. Mix very well.

4. If you want, you can add croutons to the salad before serving.



-2 stems of green celery

-a sprig of green onions

-2 tablespoons homemade mayonnaise or fermented cream / natural yogurt

-a tablespoon of Dijon mustard

- ground black pepper - to taste.

Method of preparation:

1. Mash the pickled cucumber, green celery, green onion and dill.

2.Cut the boiled eggs into cubes, then mix them with the prepared greens and vegetables.

3.Add the spices, mayonnaise and mustard. Mix very well.

4. Serve the salad with crackers, chips or sandwich bread.



-200 g of preserved corn

-3 tablespoons homemade mayonnaise or fermented cream / natural yogurt

-salt, ground black pepper - to taste.

Method of preparation:

1.Cut the bell pepper and cucumber into thin strips. Chop the dill and drain the liquid from the canned corn.

2.Cut the boiled eggs into cubes and mix them with the other prepared ingredients.

3.Add the spices, mayonnaise and mix.

4. You can serve the salad immediately.



-2 tablespoons natural yogurt

-a teaspoon of lemon juice

-a teaspoon of Dijon mustard

-salt, ground black pepper - to taste.

Method of preparation:

1. Cover the eggs with water and boil them until they are ready.

2. To prepare the dressing, mix the yogurt, mustard, lemon juice and spices.

3. Peel and finely chop the onion.

4. Peel the eggs and avocado. Cut them into medium cubes.

5.Put all the prepared ingredients in a deep bowl. Add the dressing and mix. Then let the salad penetrate a little.

6. Serve it in mini tarts or on lettuce leaves.



-250 g of carrots prepared in Korean style

-200 g of preserved corn

-3 tablespoons of mayonnaise or fermented sour cream / natural yogurt

-50 ml of sunflower oil

Method of preparation:

1. Break the eggs into a deep bowl. Salt them and beat them until smooth. Then add the flour and mix until all the lumps dissolve. Bake thin pancakes from the resulting composition - on a frying pan greased with oil.

2.Mix the carrot prepared in Korean style, the pancakes cut into thin strips and the corn in a large salad bowl. Season the salad with mayonnaise.

3. To make the salad more filling, you can add smoked chicken breast or ham in it.



-200 g of green peas (canned)

-3 tablespoons of homemade mayonnaise or fermented cream / natural yogurt

-salt, ground black pepper - to taste.

Method of preparation:

1.Wash the chicken breast. Cover it with cold and slightly salted water. Boil it until it is ready. Then take it out of the water and let it cool completely.

2. Beat each egg separately with salt and ground black pepper. Fry a thin omelet (pancake) in each of them.

3.Cut the meat and omelets into thin strips, and the onion - in the form of crescents. Drain the liquid from the canned green peas.

4.Put all the prepared ingredients in a deep bowl. Add mayonnaise and spices. Stir.

5. Serve the salad. If you want, you can add to it marinated mushrooms, cut into pieces.

Be sure to choose at least 2 options and try to prepare them. You need a little time, but the pleasure of tasting salads will be enormous - especially since most of the necessary ingredients are always at hand. Cook with pleasure and be sure to share this interesting article with your friends!

An alternative to egg salad with mayonnaise is to use a yogurt. In addition to not containing as many calories as mayonnaise, yogurt has a special acidity and taste that can cut from the weight of the boiled egg. In addition to boiled eggs and yogurt, you can add to this salad pieces of bacon or diced cucumber. A little dill and even a finely chopped mint can give this egg salad a special flavor.

Did you know that boiled eggs are harder to peel if they are very fresh? Older eggs peel easily after boiling

Salted croissants stuffed with cabanos and cheese

I seem to smell the cozonacs and steaks from each house I caroled next to my soul ensemble, Bănățeana, from Timișoara. In every house we entered, we had a preference, one had the best cake, another the best wafers and so on.
Don't imagine that we were going from gate to gate, we were caroling each other and it was so beautiful that this year we will have to go again!
Among us was Daiana, the daughter of the priest from Uliuc, so we ate the best salted croissants filled with cabanos and cheese from Ioneta, the priestess. I don't know what he made them, what he put in the dough but they were so good that I asked for the recipe and today I made them, they are soft, fluffy, tender, tasty and easy to make, which is the most important thing!

Dough ingredient:

  • 1 kg of flour
  • 40-50 g of yeast,
  • 1 tablespoon salt with a fork
  • 1 teaspoon sugar
  • a tablespoon of lard
  • 70 ml of sunflower oil
  • 2 yolks from
  • 2 cups milk
  • Hot water as far as flour is concerned
  • 600 g of cheese
  • 500 g huts

Preparation of salted donuts stuffed with cabanos and cheese:

At the beginning, put the yeast in warm milk with a little flour, salt and sugar. Stir until the yeast softens and allows to rise.

Put the flour in a bowl, make a hole in the middle, add the lard, oil, lukewarm milk, egg yolks and the leavened yeast composition.

Knead and add water as needed, until you get an elastic dough, which we leaven, covered with a kitchen towel until it doubles in volume. I used almost 220 ml of water.

Preheat the oven to 200 degrees.

Divide the dough into eight equal pieces. Sprinkle a work surface with flour on which we spread each piece in the form of circles with a diameter of 35 cm.
Using a spur, cut them into 8 and make 2 notches at the ends.

Put the sausages cut to 2 cm and roll tightly from the inside to the outside.

We do the same with the cheese ones.

We place them on trays lined with baking paper and let them rise until they double in volume, we grease them with beaten egg, grated cheese

and bake 2 trays in a row for 15 minutes at 200 degrees and another 15 minutes at 180. If necessary by rotating them together.

Simple, isn't it ?! But see how tasty they are! But I don't care about you anymore, I wish you success and good appetite!

Four absolutely delicious TUNA SALAD recipes

Tuna is a predatory fish, but it is consumed for the indisputable benefits of its meat as well as for its delicious taste. Fish is known for the amount of selenium it contains. Although the studies are not completed, it is assumed that this form of selenium could protect the human body from the negative effects of mercury. Here are four absolutely delicious TUNA SALAD recipes:

Tuna and rice salad

  • preserves tone
  • 2 sachets of pre-cooked rice
  • green onions
  • lemon
  • salt
  • pepper

Boil the rice according to the instructions on the package. Mix the tuna with the boiled rice, thinly sliced ​​onion, salt, pepper and plenty of lemon juice and serve after it has cooled.

Salad with arugula, tuna and beans

  • arugula
  • 200g arugula
  • 140g white canned beans
  • 170g tuna in canned oil
  • 130g sliced ​​red onion
  • 1/4 teaspoon Dijon mustard
  • 160g cherry tomatoes cut in half
  • 1/4 teaspoon pepper
  • 1/2 teaspoon finely chopped garlic
  • 1/4 teaspoon salt
  • 1 and 1/2 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 60g parmesan cut into thin strips

In a bowl, mix the olive oil, lemon juice, mustard, salt, pepper and finely chopped garlic. In a large bowl, mix the tomatoes with the tuna, beans, onions and arugula. Add the vinaigrette prepared earlier and mix well. On top, add strips of Parmesan cheese at the end.

Pasta salad with tuna and fennel

  • 1 fennel bulb
  • 1 sliced ​​apple
  • 1 lemon
  • 200g canned tuna
  • 250g paste
  • 1/2 teaspoon salt

Cook the pasta according to the instructions on the package in water without salt and oil. Drain them well and keep 100ml of the water in which they boiled. Rinse the pasta with cold water and drain.

Remove the tuna from the can and drain it, keeping 2 tablespoons of oil.

Grate the lemon peel and squeeze 3 tablespoons of juice. Mix them with the preserved oil.

Mix the prepared pasta with the oil and lemon in a large bowl, then add the tuna and sliced ​​apple.

Finely chop the fennel leaf tips and place in the bowl. Clean the fennel and slice it, then add it over the pasta.

Pour the preserved water from the pasta and half a teaspoon of salt and mix well. Serve the salad immediately.

Tuna salad with parsley, pomegranate and flavored sticks

  • 4 bundles of parsley
  • 1 pomegranate
  • 2 Lebanese sticks
  • 1 teaspoon cumin
  • 1 can of RIO Mare tuna in its own juice
  • 1 tablespoon pomegranate molasses
  • 1 handful of cherry tomatoes
  • 4 sprigs of mint
  • 2 tablespoons pine seeds
  • 3-4 tablespoons olive oil
  • the juice of half a lemon
  • salt and freshly ground pepper

Cut the glues into triangles and place them on a baking tray. Mix the cumin with 2 tablespoons of olive oil and grease the glues with the sauce thus obtained. Put the glue in the hot oven at 200 ° C for 10 minutes or until browned and crispy.

While they are in the oven, prepare the rest of the ingredients. Heat a frying pan and brown the pine nuts a little. Clean the pomegranate, wash and pick the parsley leaves, then finely chop them. Do the same with the mint leaves. Cut the cherry tomatoes into cubes. Drain canned tuna.

Put all the ingredients in a large bowl. Mix using a fork. Serve the salad with the flavored sticks.

Ingredients salad of the Russian & # 8211 fasting recipe

salad vegetables:

  • 450 grams of carrots (4 medium-sized carrots)
  • 600 grams of potatoes
  • 150 grams of parsnip root
  • 100 grams of parsley root
  • 100 grams of celery root
  • 200 grams of fine peas
  • 200 grams of cucumbers in vinegar (or ½ cucumbers, ½ donuts in vinegar)
  • 50-60 ml. aquafaba
  • 2 tablespoons mustard
  • 250ml sunflower oil / rapeseed / grape seeds / other oil with neutral taste) & # 8211 more if you need more mayonnaise for decoration
  • salt
  • white pepper
  • in addition: lemon juice for seasoning

How to prepare Russian salad & # 8211 fasting recipe with vegan mayonnaise & # 8211 video recipe

More cold appetizer recipes find by clicking on the picture below.

Video: Δροσιστική σαλάτα με ρόκα, τομάτα και γιαούρτι - olivemagazine (August 2022).