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Tart with broccoli, peppers, spinach and yogurt

Tart with broccoli, peppers, spinach and yogurt


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For the dough, cut the cold butter into cubes and mix it with flour and salt until you get a sandy texture. Add the beaten egg and mix until the composition is homogeneous. Leave the dough in the fridge for an hour.

Fry the peppers, peel them and cut them into small strips. Meanwhile, open the broccoli bunches and boil them in salted water for 3-4 minutes. Remove the broccoli bunches and drain well.

Boil the spinach in salted water for 3-4 minutes, drain it well and cut it into small pieces.

Mix the vegetables and add salt and pepper.

Mix eggs with yogurt and salt.

Spread the dough and transfer it to the pan greased with butter and lined with flour and prick it with a fork from place to place. Sprinkle the breadcrumbs over the dough. Add the vegetable mixture, pour the egg mixture on top and cut off the excess dough.

Put the tray in the hot oven at 180 degrees C for 40-45 minutes.


Remove the tray, sprinkle the grated cheese and then put the tart back in the oven for a few minutes, until the cheese melts.

Let it cool a bit and serve the tart.


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Chicken and broccoli tart

A tasty tart with chicken breast, broccoli and other vegetables, which is prepared quickly.

Wheat ingredient:

  • 250 g flour
  • 100 g lard / 125 g butter
  • 1 or
  • 7-8 tablespoons of water
  • a pinch of salt

Filling ingredient:

  • 350 g broccoli
  • 1/2 chicken breast
  • 1 red onion
  • 1 bell pepper
  • 10-12 baby carrots / 1 large carrot
  • 5 eggs
  • 200g yogurt
  • salt
  • oregano

How to prepare tart with chicken breast and broccoli.

1. Boil the chicken breast for 20-25 minutes. We put the broccoli in boiling water and let it boil for 7-8 minutes.

2. Meanwhile, prepare the dough for the tart. Put flour in a bowl, add lard or butter and egg. Add a pinch of salt and 7 tablespoons of water. It also depends on the size of the egg, if necessary add a tablespoon of water. The dough should not be sticky.

3. Grease the tart form with oil and sprinkle with flour.

4. Spread the dough in a round sheet, put it in the tray, cut the edges to be uniform and prick it with a fork from place to place.

5. Chop the boiled chicken breast into cubes, and divide the broccoli into smaller pieces. Cut the onion and pepper into juliennes, and slice the carrot.

6. Put the vegetables and the chicken breast in the shape of a tart.

7. Beat eggs with yogurt, add salt to taste and pour lightly and evenly over the tart.

8. Bake the tart for 25-30 minutes in the preheated oven at 200 degrees. Portion after it cools. Good appetite!


Muffins with apples, cinnamon and Greek yogurt

Muffins with apples, cinnamon and Greek yogurt

Ingredients

  • 3 eggs
  • 2 diced apples and powdered with flour
  • 200 g of flour
  • 150 g of sugar
  • 180 g of Olympus Greek yogurt
  • 50 g of oil
  • 1 sachet of baking powder
  • 1 teaspoon cinnamon
  • Grated peel from a lime
  • A pinch of salt

Method of preparation

Beat eggs in a bowl, then add flour and baking powder, mixing well. Add the sugar, yogurt, oil, salt, grated lime peel and cinnamon, continuing to mix until the dough is smooth. When the mixture is homogeneous, add the apple cubes. We fill the muffin tins on three quarters and put them in the preheated oven at 180 degrees, for 20 minutes. Breakfast will smell of Christmas!

We are reinventing the traditional cuisine with the Olympus Greek yogurt.

Difficulty

Energy value (calories) / 100g

2 diced apples and powdered with flour

180 g of Olympus Greek yogurt

1 teaspoon cinnamon

BENEFITS

Tasty and low in calories, apples are recommended for daily consumption both fresh and in tasty, homemade dishes. Apples are rich in vitamins, iron, calcium, phosphorus, magnesium, iodine and potassium which makes them a successful ally of the immune system. They also contain pectins and fiber, stimulating the proper functioning of the digestive system.

Greek yogurt pancakes

Greek yogurt pancakes

Ingredients

  • 350 g yogurt with Greek Olympus
  • 1 & frasl2 cup water (or milk)
  • 1 teaspoon ground flax seeds
  • 1 & frasl2 teaspoon vanilla powder
  • 1 or
  • 1 & frasl4 teaspoon baking powder
  • 1 & frasl2 cana faina hrisca
  • 1 & frasl2 banana
  • 1 & frasl2 cana afine
  • 1 tablespoon maple syrup

Method of preparation

In a large bowl, mix the egg with the yogurt, milk and banana, then gradually add the flour and baking powder and mix well. Add vanilla powder, flax seeds and blueberries, but without stirring too much to avoid hard and dense pancakes.

At this moment, you can also add chocolate flakes or fruits, cut very small, depending on your preferences.

Grease a pan for pancakes with sunflower oil and heat over medium heat. After it has warmed up well, pour a composition polish in the middle of the pan and let the pancakes turn golden on both sides.

Pancakes can be served with maple syrup. Good appetite!

Difficulty

Ingredient Energy value (calories) / 100g Protein (100g) Fats (100g) Sugar (100g)
350 g Greek yogurt 126 5.5 10 3.5
1/2 cup water 0 0 0 0
1 teaspoon ground flax seeds 534 18.3 42.2 1.5
1/2 teaspoon vanilla powder 288 0.1 0.1 12.7
1/4 teaspoon baking powder 97 0.1 0.4 0
1/2 cup faina buckwheat 343 13.2 3.4 N / A
1/2 banana 89 1.1 0.3 22.8
1/2 cup blueberries 57 0.7 0.3 10
1 tablespoon syrup 261 0 0.2 59.5

BENEFITS

With a high content of fiber, protein, vitamins and essential minerals, buckwheat is an optimal alternative to other cereal flours.

Try to include buckwheat twice a week in your diet and you will notice improvements in digestion, weight, blood sugar stabilization and even skin health.

Smoothie with strawberries and yogurt

Smoothie with strawberries and yogurt

Ingredients

  • 350 g yogurt with Greek specific Olympus
  • 4-5 strawberries
  • 1 tablespoon chia seeds
  • 1/2 cup water
  • 1 teaspoon vanilla powder
  • 1/3 cup cashew

Quantities are calculated for two servings

Method of preparation

Add all the ingredients in a blender and mix on high speed for 1-2 minutes.

Difficulty

Ingredient Energy value (calories) / 100g Protein (100g) Fats (100g) Sugar (100g)
350 g Greek yogurt 126 5.5 10 3.5
4-5 strawberries 32 0.7 0.3 4.9
1 tablespoon chia seeds 490 15.6 30.8 N / A
1/2 cup water 0 0 0 0
1 teaspoon vanilla powder 288 0.1 0.1 12.7
1/3 cup cashew 553 18.2 43.8 5.9

BENEFITS

Strawberries have an impressive content of polyphenols and antioxidants that help improve the immune system and reduce the signs of premature aging.

Strawberries contribute to maintaining eye health and proper brain function, while fighting cardiovascular disease.

Florentine eggs with sweet potatoes

Florentine eggs with sweet potatoes

Ingredients

  • 350 g yogurt with Greek specific Olympus
  • 1 teaspoon mustard
  • Juice from half a lemon
  • Pepper
  • Salt
  • Chilli
  • 2 tablespoons olive oil
  • 500 g sweet potatoes
  • 1 tablespoon apple cider vinegar
  • 2 wholemeal muffins
  • 100 gr spinach
  • 2 eggs laid

Quantities are calculated for two servings

Method of preparation

1. Yogurt sauce: mix the yogurt with the mustard, add the lemon juice, salt and pepper, stirring until you get a homogeneous composition. The sauce can be stored at room temperature until the preparation is complete.

2. Peel the sweet potatoes and cut them into cubes, sprinkle with olive oil, a little salt and chilli powder. The potatoes thus prepared are placed in a tray and put in the oven set at 200 & deg C, for about 20 minutes.

3. Cook the spinach for 2-3 minutes

4. Prepare eggs. Boil a bowl with a liter of water and add the vinegar. When the water boils, break the eggs into a cup and gently pour them into the water. Let them boil for at most two minutes, until the yolk remains a little soft. Take them out so they don't break.

5. Cut the muffins in half. Place two tablespoons of spinach and an egg on each of them, then sprinkle with yogurt sauce. Top with sweet potatoes.

Difficulty

Energy value (calories) / 100g

350 g Greek yogurt

Juice from half a lemon

1 tablespoon apple cider vinegar

2 tablespoons olive oil

BENEFITS

Not only do they taste like dessert and are so versatile, but they also offer surprising health benefits. Sweet potatoes have so many unique nutritional benefits to offer: rich in vitamin B6, vitamin C and vitamin D, which help build healthy bones, contain iron and support a healthy immune system. They are a good source of magnesium, which is the mineral of relaxation and anti-stress, in addition even if they are sweet they do not increase blood sugar.

Protein-rich breakfast

Protein-rich breakfast

Ingredients

  • 400 g yogurt with Greek Olympus
  • 2 tablespoons ground almonds
  • 2 tablespoons buckwheat flakes
  • 2 teaspoons coconut flakes
  • 2 teaspoons seed mix (chia, flax, sunflower)
  • 1 teaspoon of honey
  • Pomegranate berries

Quantities are calculated for two servings

Method of preparation

Put the yogurt in two bowls, over the yogurt put the nuts, seeds, flakes and pomegranate seeds.

Add honey and your breakfast is ready to be enjoyed.

Difficulty

Energy value (calories) / 100g

400 g Greek yogurt

Seed mix (chia, flax, sunflower)

BENEFITS

Almonds have been appreciated since ancient times as some of the most beloved nuts. The most famous benefit associated with eating almonds is lowering cholesterol. At the same time, the introduction of almonds in daily nutrition comes with benefits such as:

  • - prevention of heart disease and heart attacks
  • - supporting the healthy functioning of the brain
  • - maintaining skin health
  • - Maintaining low blood sugar and preventing diabetes
  • - weight loss
  • - fight against cancer and inflammation
  • - maintaining the health of teeth and bones

Rocket salad with pomegranates and yogurt dressing

Rocket salad with pomegranates and yogurt dressing

Ingredients

  • 300 g of washed arugula
  • A diced avocado
  • Half a can of canned chickpeas
  • 1 & frasl4 quinoa cane
  • The berries from half a pomegranate
  • 4 tablespoons tahini sauce
  • 3 tablespoons of Greek Olympus yogurt
  • Juice from half a lemon
  • Cumin
  • Chilli
  • Olive oil

Quantities are calculated for two servings

Method of preparation

1. Rinse the canned chickpeas and mix it with the spices: cumin, chilli and olive oil. Put it in a pan and put it in the oven for 10 minutes, until golden brown.

2. Meanwhile, boil the quinoa

3. Prepare the dressing: gently mix the tahini with the yogurt and lemon juice. If it becomes too thick you can fill it with a little water.

4. When the quinoa and chickpeas are ready, place the arugula in a bowl with the rest of the ingredients and mix well. Place a portion on a plate and add the dressing over.

Difficulty

Ingredient Energy value (calories) / 100g Protein (100g) Fats (100g) Sugar (100g)
arugula 25 2.6 0.7 2.1
Avocado 167 2 14.7 0.7
chickpeas 119 4.9 1.1 N / A
Quinoa 368 14.1 6.1 N / A
Pomegranate 83 1.7 1.2 13.7
Sos tahina 570 17.8 48 N / A
Greek yogurt 126 5.5 10 3.5
Lemon juice 25 0.4 0 2.4
Cumin 375 17.8 22.3 2.3
Chilli 40 1.9 0.4 5.3
Olive oil 884 0 100 0

BENEFITS

Pomegranate seeds, small red pearls full of sweetness and flavor, pack many health benefits. They are full of fiber, vitamin C, vitamin K and potassium. Helps fight bacterial infections, improve memory and overall health. In addition, pomegranates are also part of the top aphrodisiac foods.

Vegetable meatballs with quinoa and yogurt

Vegetable meatballs with quinoa and yogurt

Ingredients

  • 2 carrots
  • 300 g grated zucchini
  • 1 cup canned corn
  • 1/2 onion
  • 1 sweet potato
  • 1 or
  • 350 g yogurt with Greek specific Olympus
  • 1 1/2 cup Quinoa ready to serve
  • 1/4 cup buckwheat flour
  • 1 tablespoon olive oil
  • Lemon juice
  • Dill for decoration

Quantities are calculated for 2 servings

Method of preparation

1. Put the grated pumpkin in a bowl and heat in the oven for one minute.

2. Peel the carrots, potatoes and onions and grate them.

3. Mix the soaked pumpkin with the rest of the vegetables, quinoa, buckwheat flour and egg, until smooth. Divide the composition into four approximately equal balls, then flatten them slightly.

4. Put a little olive oil in a pan and wait for it to heat up. Place the meatballs and leave them on the fire, long enough to brown for 4-5 minutes on each side.

5. Put the meatballs on a plate, garnish with Greek yogurt, dill and a little lemon juice.

Difficulty

Energy value (calories) / 100g

Greek yogurt

BENEFITS

Considered one of the healthiest foods in the world, quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids. It is rich in fiber, magnesium, B vitamin complex, iron, potassium, calcium, phosphorus, vitamin E and various useful antioxidants.

It contains flavonoids, which are antioxidants of plants and have been shown to have all kinds of beneficial effects on health, such as anti-inflammatory, antiviral, anti-cancer and antidepressant.

Cream of spinach and broccoli

Cream of spinach and broccoli

Ingredients

  • 1/2 broccoli
  • 2 fists baby spinach
  • 1 preserve white beans
  • 2 cloves garlic
  • Lemon juice
  • 2 chilli
  • 2 teaspoons chimen
  • Salt
  • Pepper
  • Olive oil
  • Greek yogurt Olympus
  • Dill for decoration

Quantities are calculated for 2 servings

Method of preparation

1. Cook broccoli in a little olive oil with garlic and chilli. Do the same with the spinach.

2. Add the hardened vegetables, beans, lemon juice and spices to taste, in a food processor or blender and mix for 3-4 minutes.

3. Put the soup in the bowl and add a tablespoon of Greek yogurt.

4. Sprinkle cumin, chilli and dill seeds.

Difficulty

Energy value (calories) / 100g

Greek yogurt

BENEFITS

Spinach has an extremely high nutritional value. Flavonoids and antioxidants help fight many types of cancer. Spinach stimulates eye health and has strong anti-aging properties.

It is a good source of vitamins such as vitamins A, B2, C and K, it also contains large amounts of magnesium, manganese, folate, iron, calcium and potassium.

Vegetarian fajitas with spicy yogurt sauce

Vegetarian fajitas with spicy yogurt sauce

Ingredients

  • 100 grams of tofu
  • 1 tablespoon sesame oil
  • 1 tablespoon agave or maple syrup (depending on preference)
  • 100 grams of chickpeas
  • 1 zucchini
  • 1 red pepper
  • 4 cherry tomatoes
  • A red onion
  • Cumin and chili (to taste)
  • 4 was tortilla
  • 1 avocado
  • 350 g yogurt with Greek specific Olympus
  • Juice from 1/2 lime
  • Chili powder

Quantities are calculated for four servings

Method of preparation

1. Prepare the yogurt sauce, mix the yogurt with the lime juice, avocado and chili powder. Mix until you get a homogeneous paste. You can keep it at room temperature until you prepare the rest.

2. Wash the chickpeas, then put them in the oven with the cumin and chili for 15 minutes.

3. While the chickpeas are cooking, cut the vegetables (zucchini, red pepper, cherry tomatoes and onions) and put them on the grill for a few minutes & ndash until they penetrate a little.

4. Cut tofu into two-centimeter-thick bars. In a well-heated wok put the sesame oil and agave syrup, then add the tofu pieces. Hold them for a few minutes, stirring the pan continuously, until the tofu caramelizes.

5. Heat the tortilla sheets. Put in each vegetable, tofu and sauce to taste.

Difficulty

Energy value (calories) / 100g

Greek yogurt

BENEFITS

Tofu contains large amounts of protein, zero cholesterol and few carbohydrates. It is an excellent source of amino acids, iron, calcium and other trace elements, tofu is a versatile ingredient, excellent to introduce in the diet, which will give you many health benefits.

Magnum ice cream with yogurt

Magnum ice cream with yogurt

Ingredients

  • 1 cup frozen fruit (mix of blueberries, raspberries, strawberries)
  • 400 g yogurt with Greek Olympus
  • 2 teaspoons vanilla powder
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut powder
  • 2 tablespoons peanut butter
  • 5-6 large seedless dates
  • 1 tablespoon coconut oil
  • 2 tablespoons water

Method of preparation

Add the ingredients for the vanilla ice cream in the blender and mix for 1-2 minutes until they become a fine cream. Pour the ice cream into the molds and put them in the freezer for a few hours.

Meanwhile, prepare the filling, mix all the ingredients for the toffee in a blender until it turns into a sticky cream.

A few minutes before removing the ice cream from the freezer, prepare the chocolate sauce. Put a small amount of water in a deep pan and place a heat-resistant bowl on top. Put the chopped cocoa butter in the bowl on the steam bath and wait for it to melt, then pour the cocoa powder into the rain and mix carefully. Add the maple syrup and mix again. Take the bowl off the steam bath and let it cool a bit.

Meanwhile, remove the ice cream from the freezer and out of the molds. Take a spoonful of the chocolate sauce and completely cover each ice cream. Wait for it to cool and line one of the sides of the ice cream with toffee cream with a knife. Then take the rest of the chocolate sauce with a spoon and cover the entire surface of each piece of ice cream again. Sprinkle coconut flakes over the ice cream and wait a while for the chocolate sauce to harden. You can put them in the freezer for 10 minutes or you can enjoy them immediately.

Difficulty

Ingredient Energy value (calories) / 100g Protein (100g) Fats (100g) Sugar (100g)
Cranberries 57 0.7 0.3 10
Raspberry 52 1.2 0.65 4.42
Strawberries 32 0.7 0.3 4.9
Greek yogurt 126 5.5 10 3.5
Vanilla powder 288 0.1 0.1 12.7
Maple syrup 261 0 0.2 59.5
Coconut oil 862 0 100 0
Coconut rot 732.6 13.32 66.6 13.32
Peanut butter 588 25.1 50.4 9.2
dates 282 2.45 0.032 63.35
Cocoa butter 884 0 100 0
Cocoa powder 229 19.6 13.7 1.75
Coconut flakes 354 3.3 33.5 6.2

BENEFITS

Coconut oil has a special nutritional intake, helping the nutrients in vegetables and fruits to be easier to assimilate by the body. It also works as an appetite suppressant and thus helps in weight loss. The healthy fats contained in this oil are vital for healthy hormone production, which also leads to healthy hair, skin and nails.


Tart with spinach and cheese

Prepare the dough, putting in a bowl the flour and cold butter cut into pieces.

We start to knead the dough, working quickly so that the butter does not melt. When the butter starts to bind with the flour we get a sand-like texture.

Immediately add salt powder, yolk and a tablespoon of cold water (as much as flour) until we gather all the dough into a ball.

You can also do this operation with a fork, thus avoiding the melting of the butter due to the heat of the hand.

Wrap the dough and put it in the fridge for 30 minutes.

For the filling, defrost the spinach leaves and put it aside in a bowl.

Beat eggs and mix with sour cream, milk, salt and pepper. Cut the bellows cheese and telemeau into cubes.

Returning to the dough, take it out of the foil, from the cold, sprinkle the worktop with flour and spread it on a sheet of approx. 0.5 cm thick.

Roll the dough on a rolling pin and place it over the baking tin (preferably the form with the removable bottom), cut the edges and prick it from place to place with a fork so that it does not swell when baked.

Bake the empty dough in the preheated oven at 200 ° C for 10 minutes.

Remove the dough and add in turn: spinach leaves, cheese cubes, egg mixture and dried dill on top (optional).

Continue baking for another 25-30 minutes, reducing the temperature to 180 ° C.

Let the tart cool for 10 minutes, take it out of the mold, and then we can slice it.


Baked spinach with vegetables

Many children love spinach, especially since Popeye is the sailor's secret, as he gives so much power to the "old man" sailor. I say old, because this was also the main promoter of spinach during our childhood. But what do we do when the child in the equipment is too young to understand who Popeye is the sailor and does not really appreciate the classic spinach recipe. Well, we invent another recipe that we hope will be successful, because spinach is an important source of vitamins and other nutrients.

  • a good handful of baby spinach or normal spinach
  • 1/2 grated zucchini
  • 1/4 finely chopped red bell pepper
  • a thinly sliced ​​green onion
  • two strips of finely chopped fennel
  • a few green parsley leaves, a little oregano and tarragon
  • a yolk
  • two lbs of sour cream

The spinach is broken by hand into strips and mixed with the rest of the ingredients. If the child has also introduced the egg white in the diet, then the whole egg can be used, but as we have not introduced it yet, we only used the yolk that we beat and mixed it with the vegetables and a spoonful of sour cream. I put everything in a ceramic bowl and put the other tablespoon of sour cream on top. I put the pot in the oven for 25 minutes at 180 degrees.


Orecchiette with broccoli, garlic and hot peppers

With such simple ingredients you get an extremely good pasta sauce. Orecchiettele are pasta from southern Italy, which in translation means & # 8221small ears & # 8221. The most famous kind of orecchiette are served with rapeseed broccoli an Italian green, but just as often they are served with classic broccoli.

  • 400 g orecchiette
  • 4 tablespoons olive oil
  • 3 large cloves of garlic, thinly sliced
  • a finely chopped red pepper, without seeds
  • a large broccoli cape, cut the bouquets
  • a little water from where they boiled pasta or chicken soup
  • lemon juice to taste
  • salt and pepper
  • olive oil for spraying

Boil the al dente pasta according to the instructions on the package, and keep a cup of water.

Heat the oil in a pan over low heat. Cook the garlic, hot pepper and a pinch of salt for one minute. Add broccoli and a few drops of water or soup. Cover with a lid and cook for 5 minutes. Take the lid, sprinkle with lemon juice and season with salt and pepper.

Add the pasta and mix well. Add more water if needed to form a sauce. Sprinkle everything again with olive oil, then divide on plates. Good appetite!


Tart with broccoli, peppers, spinach and yogurt - Recipes

I saw this bread on a Russian site, I couldn't help but try it, especially since I make bread in the oven quite often.

-700 gr white flour
-0 tablespoons oil
-400 ml of water
-25 gr fresh yeast
-a pinch of salt
-a tablespoon of spinach
-a tablespoon of beet puree
-a tablespoon of capsicum paste.


I made a bread dough from: flour, water, oil and salt. I kneaded well and then I divided it into 4.

I left some of it as it was, white. I mixed one part with the spinach puree, one with the beet puree and the last one with the pepper paste. I want to tell you that when we mix the dough with spinach, beets and peppers, it will soften and become sticky, then we will add a little more flour, always kneading, until all the puree is incorporated into the piece of dough.

We put them with foil between them, in a basin and let them rise.


When the dough is risen, take each piece, twist it into a roll and weave them. I don't know how to weave in 4, that's why I put the white piece on the bottom of the tray and I put the braid in 3 on top.
I put everything in a pan greased with oil and lined with flour.

I let it grow again, covered with foil. When the tray was almost full, I put it in the preheated oven, over medium heat, for about 40 minutes.

After the baking time, forget what came out!


I can't wait to cut it to see what came out!
I tell you that I was very pleased with the result! It tasted more strong, it had spinach and peppers. The pasta I made this fall, of capsicum, was a bit spicy, so the bread had a slightly spicy taste. Beets did not feel!



Comments:

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