Salad, Lasagna and brownies Ingredients

Fattoush salad very fresh for the summer

Ingredients for 6 people:

1 packet of romaine lettuce cut into 2 or 3 cm slices (according to video)

5 radishes, half peeled, sliced ​​or half moon

1/2 medium onion finely cut in half moon

2 Japanese cucumbers (with or without peel) cut in half moon

4 ripe tomatoes cut into medium cubes

1/2 cup chopped mint leaves

2 tablespoons chopped parsley

4 slices of pita bread (2 cut into 2 cm squares and 2 whole slices, halved lengthwise

seeds of a pomegranate fruit

Sauce:

1 tablespoon of sumac

1/2 tablespoon of zathar

2 tablespoons of pomegranate sauce (or 4 tablespoons of lemon juice)

1/3 cup of olive oil

1/2 tablespoon of honey

salt to taste

Procedures to prepare it:

Prepare the sauce by mixing all ingredients. Reserve. Toast the cut bread and the whole slices drizzled with olive oil in the oven at 180C until golden (10 minutes). Mix the cucumber, radish and onion and season with half the sauce. Add the tomatoes and herbs and mix. Place at the bottom of the serving plate. Place the lettuce slices in the same bowl and season with the rest of the sauce. Place the seasoned lettuce on top of the vegetables. Place the toasted bread around the salad and sprinkle with pomegranate seeds on top. Serve next. Seasoning just before serving. You can leave everything cut but add the seasoning just in time.

Zucchini lasagna, appetizing and healthy recipe, friends loved it!

Ingredients for 12 people (34cm x 27cm refractory):

350g Rana Lasagna Pasta

100g butter, 1 cup of flour

1.5 liters of milk

500ml fresh cream

250g mascarpone cheese

1/4 teaspoon nutmeg

salt and pepper to taste

3 zucchinis, 400g sliced ​​mozzarella cheese

G 140g natural creamy goat cheese

140g creamy goat cheese with herbs

80g grated Parmesan cheese

Procedures to prepare it:

Slice the zucchinis with the peel lengthwise using a mandolin (slices of approximately 0.5 cm). Reserve. In a large saucepan melt the butter, add the wheat flour and stir for one minute. Add the cold milk, stirring vigorously with the fouet until incorporated. When all the milk has been added, add the mascarpone and add the nutmeg, salt and pepper. As soon as it boils (without stirring), add the cream and set the salt and pepper. The sauce should be creamy and smooth. (If piling up, pass through a sieve).

Start assembling the lasagna by putting a little sauce on the bottom of the pan (only the dough will not stick). Then place enough lasagne sheets to cover the bottom (you don't need to cook the dough). Put sauce, zucchini slices, cover the zucchinis with mozzarella and place the goat cheese on top of the mozzarella. Spread the goat cheese with the spoon. Make layers of pasta, sauce, zucchini, mozzarella, goat cheese until the last layer, when you have to put the white sauce on top of the pasta and sprinkle with Parmesan. Cover with aluminum foil and bake at 180C for 25 minutes. Remove the foil and leave for another 10 to 15 minutes or until the cheese is golden brown. The taste of goat cheese is smooth and makes a difference, but if you prefer you can make it without.

Lemon brownies

Ingredients for 25 pieces (small rectangular shape 22cm x 28cm):

1/4 1 1/4 cup sifted wheat flour

1 1/4 cup sifted sugar

pinch of salt

150g unsalted butter, room temperature

3 large eggs

3 tablespoons strained lemon juice

3 tablespoons lemon zest (without the white part)

Roof:

1 cup powdered or powdered sugar

2 1/2 tablespoons strained lemon juice

1 tablespoon lemon zest

Procedures to prepare it:

Preheat the oven to 180C. Grease with unsalted butter and sprinkle with sugar the form to be used (22cm x 28cm). Beat the butter in the mixer until fluffy and whitish. Add sugar and beat quickly. Add the eggs one by one, the juice and the lemon zest. (It looks like hewn, that's how it is!)

Stop beating and with the crusty bread, add the wheat flour gradually and stirring constantly until it becomes a consistent dough (it loses the appearance of a cut). Add pinch of salt. Place the dough in the prepared pan.

Bake the mixture for 12 minutes. (This is the time I do in my oven, but each oven varies the temperature. The sides must be starting to want to brown and the toothpick comes out clean. Do not leave too much, otherwise the brownie turns into cake and does not get wet.) Remove and let the cake cool completely. Prepare the icing by placing the icing sugar in a small bowl and gradually pouring the lemon juice and stirring with a spoon to make a smooth mixture. Add the lemon zest. Place this icing on top of the cold cake and wait at least 10 minutes to cut the cake (so the icing dries). Cut into squares and serve