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Garlic soup according to a Spanish recipe

Garlic soup according to a Spanish recipe

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I saw this special recipe a few nights ago at a culinary show with Spanish customs and traditions, I found it extremely simple but also delicious, so I tried the recipe to see if it is as good as it seemed and I was pleasantly impressed. and absolutely fabulous in flavor.

  • I used:
  • 4 cloves of garlic
  • a teaspoon of buoys
  • 750 ml chicken soup
  • 2 small bay leaves
  • a slice of toast
  • 1 or
  • olive oil

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Garlic soup according to a Spanish recipe:

In the wok I put the sliced ​​olive oil and garlic and let it fry a little, then I added the paprika, the bay leaves and the chicken soup. When the soup started to boil I put a slice of toast and an egg which I mixed a little to make "rags"

That was all, a simple and very fast soup but very good in taste.

Great appetite!

Lentil soup, simple recipe

Lentil soup is my favorite in the winter season, because it is an excellent source of nutrients, it is absolutely delicious and, in addition, it is very easy to prepare. I cook this recipe on fasting days and I feel like a hot, tasty meal, rich in flavors and also full.

Because during fasting periods I tend to eat more than usual, lentil soup provides me with enough protein and fiber so that I do not get hungry and, in addition, it saves me from sitting in the kitchen too much, because it is prepared very simple.

We have created a series of diets and personalized exercise programs that can help you. Enter the store and order the diet or program that suits you!

So, here is a very simple recipe for lentil soup, which is prepared in 5-10 minutes, boiled for 30-40 minutes without too much supervision and can be consumed for dinner and lunch, without any problem.

For 6 servings of lentil soup you need the following ingredients:

  • 2 cups of red lentils, well washed. The lentils should be rinsed until the water remains clear.
  • 1-2 large onions, white, coarsely chopped
  • 3 cloves of garlic, crush in the garlic press or finely chop
  • 2 well-cleaned and finely chopped carrots.
  • 1 hot pepper, finely chopped
  • 1 teaspoon fresh, finely chopped ginger
  • 1 can of 400 g of tomatoes in broth
  • 3 tablespoons ground cumin
  • 2 tablespoons dried coriander
  • 1 tablespoon paprika
  • ¼ tomato paste cane
  • ½ coconut milk cane
  • 8 cups of clear vegetable soup (water in which you boiled a celery, an onion and a parsnip)

The mugs in the recipe refer to the unit of measurement for volume, they can be found to buy in the kitchen sections of supermarkets or in specialized stores for cooking and cooking.

To prepare the lentil soup recipe, you have to follow 3 simple steps: simmer in a little oil, onion, garlic, hot pepper and carrot, over which you add a few tablespoons of lemon juice, to simmer for 5-10 minutes. Then add the spices and mix well.

Then pour the vegetable juice and lentils and bring them to the boil, then let them simmer over medium heat for 10 minutes.

Add the canned tomatoes, tomato paste and coconut milk and simmer for another 20 minutes.

Personally, from this recipe I reduce the amount of tomato paste quite a lot, I don't like the intense taste of tomatoes very much, so I use only 3-5 tablespoons of tomato paste and I supplement the amount of coconut, because I really like the combination. of flavors between coconut milk, cumin powder and lentils. But the original recipe is with a lot of tomatoes, so I publish it too.

We have created a series of personalized diets and special home exercise programs that can help you. Enter the store and order the diet or program that suits you!

For reasons of laziness and appearance, I make all lentil soups in the form of cream soup. When the soup is practically cooked, I adjust it to taste for salt, pepper and spice and then I mix the composition with the help of a kitchen mixer, until it becomes a fine and homogeneous cream.

For an even more interesting recipe for lentil soup (but not very dietary, unfortunately) you can add to this recipe grated gouda cheese, which will give it an extra flavor, but unfortunately will increase the caloric intake and cholesterol of this preparation.

Leek soup with unsalted potatoes

Leek soup recipe with unsalted potatoes, prepared with butter, flour and milk

Cauliflower soup without salt

Recipe for cauliflower soup without salt, with rice, greens and sour cream

Asparagus soup with unsalted sour cream.

Saladless asparagus soup recipe, prepared with butter, flour, eggs and vegetable soup

Polish beet soup without salt

Polish recipe for salt-free soup prepared with beets, dill, watercress, white cabbage and sour cream

Garlic cream with greens and butter for appetizers or grills

Garlic cream with greens and butter for appetizers or grills. Spicy green cream for spreading slices of fresh or toasted bread (crostini), for baked, boiled or fried potatoes, boiled vegetables (cauliflower, broccoli) or for grilled steaks. Pasta flavored with greens and garlic. How to make garlic paste with parsley and green onions?

I made this garlic cream with greens and butter to flavor some grilled baked potatoes and some delicious skewers. Butter paste with parsley, green onions and garlic is made in a few seconds and extremely tasty.

I really like spicy and flavored creams for spreading slices of bread, canapés or vegetables and fried meats in the oven or on the grill. This garlic cream with greens and butter also contains green onions and cumin & # 8211 a very fine combination! It is somewhat similar to butter flavored with greens but is softer and can be spread on bread (spreadable). Flavored butter recipe you can find it here.

The green spicy cream is prepared in a few seconds with the help of a kitchen processor or blender. Season to taste with salt and pepper. For extra flavor you can add (besides green parsley) and other aromatic herbs: thyme, oregano, basil, etc.

It can be served with slices of toast or as a topping for baked or fried potatoes, beef steaks or grilled pork or chicken, stuffed or sauteed mushrooms, assorted grilled vegetables, etc.

Here's how to make spreadable butter that doesn't harden in the fridge (for quick sandwiches)see the recipe here.

From the quantities below we obtained approx. 4 servings of garlic cream with greens and butter for appetizers or grills.

How to prepare Japanese Ramen Soup recipe

Prepare the ingredients.
Peel the onion and cut it into small pieces. Peel the garlic and press it.
Peel an egg and cut it in half.
Peel a squash, grate it and cut it into thin strips.
Cut the meat into thin strips and mix with soy sauce, sugar and sesame oil. Set aside for 10 minutes.

The noodles are prepared according to the instructions on the package. Rinse and drain.

The meat is cooked in a pan over high heat.

Put a pot on the fire, add a tablespoon of oil and cook the onion, ginger and garlic.

Add 5 Chinese flavors and water or soup. Let it boil for a few minutes.

Method of preparation

Peel and chop the onion and garlic.
Fry in oil until they begin to caramelize.
Add lemongrass, ginger, star anise, cinnamon, coriander seeds, five Chinese flavors and a few peppercorns.

Add the cutlery, chicken breast and water and cook for about 30 minutes.

Meanwhile, boil the rice noodles according to the instructions on the package. Do not let them soften too much, it is preferable to boil them al dente. After removing from the water, rinse well with cold water and allow to drain.

When the soup has boiled, pass it through a strainer and put it in a pot. Add the fish sauce. If needed, you can put in addition to the amount of ingredients.
The chicken breast is cut into pieces or broken into strips.
Put rice noodles and chicken in each bowl and pour hot soup with the polish.

On top add green onions, sliced ​​carrots, green coriander, chili and a slice of lime.

Minestrone soup

Not a week goes by without a hot meal and with a lot of juice in the house, this is the golden rule of a Moldovan chicken like me! Soup, broth, borscht, we are not pretentious at all in this regard! So I made a schedule for myself - one week a vegetable soup, the next week and some more consistent protein. It's a system that hasn't failed so far, because we tend to get bored of a dish quickly, which is why I cook everything in small quantities anyway.
The soup here comes from beautiful Italy and has the peculiarity that it is made from seasonal vegetables and also contains pasta (or rice in some cases), sometimes even meat. It is therefore a fairly consistent and nutritious soup and incredibly versatile. You basically don't need a recipe to make this soup - whatever vegetables you have on hand, a handful of short pasta and some greens is all you need for a meal in tune with the cold season! Or any other season!

You will need: 3 tablespoons olive oil, 1 chopped onion, 1 chopped celery stalk, 2 diced carrots, 2 chopped garlic cloves, 1 chopped red bell pepper, 1 chopped green bell pepper, 1 handful of kidney beans, chopped, 1 cup beans already boiled beans, 1 handful of frozen peas, ½ kg chopped tomatoes (fresh if you find some really tasty tomatoes), about 1.5-2l water (depending on how thick you want the soup), 1 hand short pasta, salt and pepper to taste, 1 teaspoon dried thyme, ½ teaspoon dried basil, chopped parsley and lemon juice to sour it at the end.

Heat the oil in a soup pot and add the onion, celery, carrots and garlic. Saute for 2-3 minutes until the vegetables are soft. Add the bell pepper, kidney beans and peas, peas and tomatoes, then pour in the water and season with salt and pepper. Boil for about 15 minutes, then add the pasta and continue to cook for another 5-7 minutes. Remove from the heat, add the thyme, basil and a little chopped parsley and pour into hot bowls. Sour with lemon juice to taste.

Garlic sauce simple recipe

Garlic sauce simple recipe. How is mujdei made? Simple! From crushed garlic with salt, oil and a little mineral water. Creamy or more fluid mujdei, perfect to accompany grilled or cooked meats or vegetables (rasol).

There are many possibilities to prepare garlic sauce: with yogurt, sour cream, tomatoes, baked peppers, spicier, sweeter. You can make a multitude of delicious recipes for mujdei and sauces, especially if you are fond of going out on the green grass. Here you will find all the mujdei recipes.

Yes, the expression & # 8222 garlic sauce & # 8221 is a pleonasm. Like & # 8222 uphill & # 8221 or downhill. Why? Because mujdei means garlic foam and comes from the French & # 8222mousse d & # 8217ail & # 8221. Some versions indicate the origin in & # 8222must of ai & # 8221 & # 8211 ie juice, garlic juice. In Transylvania, garlic is commonly called & # 8222ai & # 8221. For colds or meatballs, being prepared with a lot of garlic, they are called aituri. Green beans with garlic = pods.

The aioli (Catalan) or skordalia (Greek) or tzatziki (Greek) sauces are also part of the same family of garlic sauces.

In the classic sauce, I'm talking about the simple one that contains only garlic, salt and oil, we can add mineral water in varying proportions or not at all. We like the right sauce, not very watery, but not clean garlic. If you have some beef soup at home (recipe here), I assure you that the sauce will come out even more delicious. However, a little carbonated mineral water makes the sauce more frothy, so even if I put beef soup I would add a little mineral water.

I will now show you the recipe according to which we prepare this mujdei. From the quantities below you get enough garlic sauce for 4 people, at an exit to a barbecue on the green grass.

1.5 l beef soup (or chicken soup)
5 potatoes
1/2 teaspoon dried marjoram
1 good tip of ground cumin knife (or to taste)
1 tablespoon lard (or butter)
4-6 large cloves of garlic
salt pepper

To be served: cheese, bread croutons, parsley

Preparation Czech garlic soup

  1. Put the soup to boil together with the marjoram, cumin and lard.
  2. When it starts to boil, add the diced potatoes and crushed garlic (pasta). Season with salt and pepper to taste.
  3. Let it boil for 20-30 minutes (or until the potatoes are completely cooked). Season the salt soup.
  4. Cheese is grated in each plate. Sprinkle with chopped parsley and croutons. Pour hot soup on top.

1. Plates prepared for soup

Tuscan soup

The fresh sausage is removed from the mat and finely chopped. Take a frying pan with higher walls, put the two tablespoons of oil and heat it. Add the well-crushed sausage and fry until it changes color, stirring in one so that it does not stick to the bottom of the pan.

Remove the meat from the pan with a spoon with holes (or sieve polish) and in the remaining oil put the sliced ​​bacon and fry. When the bacon is ready fried, remove it from the pan. Drain.

Take a little drained oil and put it in a pot. Heat and add chopped onion over it (possibly 2-3 cloves of finely chopped garlic).

Fry a little only until it becomes glassy, ​​then add chicken soup, water, peeled and sliced ​​potatoes (or cut into cubes if they are more convenient), salt and pepper if necessary.

Boil over low heat until potatoes are ready. Add half & half and bring to a boil no more, then add the kale leaves that have previously been washed and cut into small pieces (finger-sized strips). Leave it for exactly half a minute, then remove from the heat, put the lid on and leave it like this.

Serve hot with grated roman cheese on top.
note. to know the kale leaf (maybe in other places it has another name) I photographed it in several pictures.

  • 1 kg minced meat (beef and pork)
  • 6-7 cloves of garlic
  • 1 teaspoon baking soda
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon corn
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon salt
  • 250-300 ml bone (or vegetable) soup

In a bowl put the minced meat, salt, baking soda with a few tablespoons of mineral water, crushed garlic and spices.

Then start kneading by adding bone broth, little by little until the composition looks like this.

It is preferable to prepare the meat the day before, so the little ones will be much tastier. The next day we take from the composition and form mititeii.

Grilling is always the task of the husband who is great, and the little ones always come out very delicious.

Serve warm, obviously with mustard, more or less, according to taste! Good job and good appetite!

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