Grain and Pomegranate Salad, healthy and delicious. Step by step tutorial for you all.
Ingredients for 10 people:
1 cup of whole grain wheat
1 cup of grain barley
200g dates (core removed) chopped into small cubes
grains of 3 small pomegranates (ruby pomegranate) and 1 whole pomegranate fruit for decoration
1 chopped small red onion
1 tablespoon olive oil
2 tablespoons of apple cider vinegar
1 tablespoon of sugar
150g coarsely chopped toasted shelled pistachios
70g coarsely chopped cashew nuts
1/2 cup of olive oil
juice of 1 large lemon
salt and pepper to taste
Procedures to prepare it:
Wash a cup of whole wheat in a colander and place in a pressure cooker. Cover with 1/3 of the capacity of the water pan and as soon as you get pressure, count 15 minutes. After this time, remove from the heat, remove the pressure from the pan, open the pan and add 1 cup of washed barley. Add 1 more glass of water, close the pan and put it back on the fire. When you get pressure, count another 15 minutes and turn off the heat. Take the pressure off the pan and drain the rest of the water. Reserve. Fry the red onion in a tablespoon of olive oil, add the vinegar and sugar. Stir for 2 minutes and remove from heat. Reserve.
Remove the pomegranate grains from the fruit and reserve. Reserve 1 whole fruit for decoration. Mix all ingredients: wheat and barley grains, dates, pistachios, cashew nuts, grains of 2 pomegranates. Stir well. Add olive oil and lemon juice, salt and pepper. Stir. Place the salad on the serving platter, place the grains of the third pomegranate on top and pick the fruit, split it in half or in 3 parts and decorate the platter. Serve chilled.
Refreshing drink for that beautiful day at the beach!
Ingredients for 8 drinks:
1 bottle of sparkling wine or rosé wine
1/2 cup strained orange juice (2 oranges)
1 can of lemonade soda
1/4 cup orange liqueur
fruits: 250g strawberries, 150g seedless grapes, 20 plums, all sliced
mint to decorate the glasses
Procedures to prepare it:
Mix the wine, lemonade, orange juice and liquor. Add the sliced fruits and leave in the refrigerator. When serving, put plenty of ice in the jar and also in each glass. Cheers.
Panna Cotta with guava, delicate and sophisticated dessert
Ingredients for 8 people (removable bottom 24cm)
200g cornstarch biscuit
100g melted unsalted butter
400ml fresh cream
200g sugar
1 vanilla bean (scrape and add it too)
3 tablespoons strained orange juice
1/2 tablespoon lemon zest
1/2 6 1/2 (six and a half) sheets of colorless gelatin
600ml fresh cream (to beat)
350g (1/2 pot) of creamy guava mixed with 2 tablespoons of water
1 fresh guava cut in half to length and finely sliced for decoration
Procedures to prepare it:
Beat the cookies in a blender until they turn into a flour. Mix the melted butter and line the bottom of the pan with this mixture. Pre bake this pan for 10 minutes in a medium oven. Remove, let cool and set aside. Bring the first 5 ingredients to the fire. When boiling, turn off the heat, cover and leave to infuse for 10 minutes. After 10 minutes, strain the mixture. Place the gelatin sheets to hydrate in ice water. When softened, squeeze the excess water and put the gelatin in the mixture, which is still hot and already strained. Stir p to dissolve the gelatin. After the gelatin has melted, make an ice bath to cool the mixture.
Beat the other 600ml of fresh cream until it becomes whipped cream. Gradually add the whipped cream to the cold mixture, stirring with fouet. Place this ready-made mixture on top of the pre-baked dough. Take the refrigerator at least 2 hours before serving. Prepare the syrup: place the creamy guava paste with water on low heat and stir for 3 minutes, just warm it. Strain and reserve. Place the panna cotta already firm (2 hours in the refrigerator) in the freezer for 15 minutes to firm it up. Remove from the freezer and spread the strained and cold guava syrup over the top using a spatula to smooth. Keep in the refrigerator until serving.
Wow vary interesting recipe thanks for sharing