The fastest and snacks, of course, are salads fruits and vegetables, because, first, their preparation is spent much less time (no need to boil, simmer, fry, etc.) and, secondly, such food is always fresh and many of them are perfectly satisfy hunger. We will note several advantages of these snacks:
vegetables and fruits carry the vitamins
vegetables and fruits are always low-calorie and easily digestible
vegetables and fruits are easy to prepare, and well blended (ingredients)
vegetables and fruits are suitable even for people who sit on a diet
The quick snacks of vegetables are snacks of cucumbers, tomatoes, asparagus, peppers, beans, greens. These vegetables are easily cut and combined, depending on preference. You can make a light salad (a must, of course, add seasonings, sour cream, mayonnaise, butter (to taste).
Here is an example of quick snacks of vegetables: salad cucumber, tomato, pepper, radish and cheese. Continue reading
Delicious and unique meat loaf on the waffle cakes.
The proportions and the set of products I have are different, so here is your option.
This dish looks wonderful sliced, delicious cold and hot, and most importantly – very easy to make!
500 gr. minced meat (I had chicken),
3 tbsp mayonnaise (can substitute sour cream, cream),
3 tbsp (heaped) of oat flakes “Extra” (you can get rice, buckwheat, etc.),
salt, pepper, spices, herbs – to taste.
100-150 gr. hard cheese,
ketchup or tomato sauce,
egg + grain mustard (1 tbsp)+ 1 tbsp mayonnaise for the lubrication of roll. Continue reading
Simple salad recipes to whip up
Delicious, healthy and light salads — a welcome dish for any meal. Having won millions of hearts all over the world, they were and remain the most popular dish on our table. Speed of preparation and lack of heating are the two main advantages of salads such important with today’s pace of life. And that alone is worth the magic word — vitamins!
His Majesty salad comes from Ancient Rome. The locals prepared this dish 2, 5 thousand years ago. The composition of the first salad consisted of endive, parsley and onion and flavored it with pepper, salt and honey. Only in the middle ages lettuce has gone beyond the Italian Peninsula and went to France. There it was served as an exclusive dish to roast.
Due to long and persistent experimentation, in the 18th century the French in their Arsenal already had a lot of different salad dressings homemade: wine, lemon juice, vinegar, olive oil, herbs and spices.
The 19th century brought the salads with new ingredients in addition to vegetables, they began to add meat, fish and boiled eggs. Continue reading