As many people are looking for Mediterranean Diet Recipes specifically, we are going to create a Mediterranean Diet Recipes Section separately, in a nested blog. These Mediterranean Diet Recipes come from different countries and not all of them are recommended for a fat diet loss. As everybody knows, the Mediterranean Diet is a balanced diet followed by many hard working people with a high physical activity that not always need to reduce weight. Anyway, the most important issue in Mediterranean Diet is proportions. You can have more information at Mediterranean Diet.
Enjoy all the recipes that we shall leave in this section.!
INGREDIENTS FOR 4 PORTIONS | 130 gr. | Peasant bread | Ingredientes para la guarnición | | 80 gr. | Green pepper | 50 gr. | Cucumber | | 100 gr. | Cucumber | 50 gr. | Tomato | | 700 gr. | Red tomato | 30 gr. | Green pepper | | 2 | Cloves of garlic (medium size) | 40 gr. | Onion | | 0,06 l. | Olive Oil | 75 gr. | Peasant bread | | 0,03 l. | Vinager |
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| | 1 l. | Water | | s/c | Salt |
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HOW TO PREPARE THE ANDALUSIAN GAZPACHO |
Put the bread which has been previously soaked in water and drained into a stainless steel dish. Clean the peppers, the cucumbers and the tomatoes. Peel the onion and keep it for the garnish. Remove the pepper seeds, cut them into medium size pieces, except the ones to be used for the garnish. Peel the cucumbers and slice them all except the ones to be used for the garnish. Keep aside the tomato for the garnish and cut the rest into pieces. Add the tomatoes to the bread, the peppers and the previously prepared cucumber. Add the garlic which has already been peeled, and the salt, oil and vinegar. Mix well. Add a bit of water and liquidize in a mixer. Put it through a strainer adding water every once in a while. Add seasoning and allow to cool.
For the Garnish:
Dice the cucumber, tomato, pepper, onion and the bread. Serve on separate dishes.
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INGREDIENTS FOR 4 PORTIONS | 600 gr. | Bread dough | 1 Clove | Garlic | | 80 gr. | Flour | 125 gr. | Fresh tomatoes | | 1 | Beaten egg for glazing | 0,4 dl. | White wine | | 350 gr. | Loin of pork | 2 gr | Saffron | | 250 gr. | Onion | s/c | Pepper | | 40 gr. | Green pepper | s/c | Salt | | 0,6 dl. | Virgin olive oil | | |
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Gallegan Syle Meat Pie
Peel and mince the onion in brunoise.
Peel and mince the garlic. Clean and cut the green peppers into cubes. Peel and mince the tomato. Cut the loin in small and thin pieces, season it and sauté.
Put a dish with some of the oil on the stove to sauté the meat. Add the onion, green peppers, the garlic and the tomato. Let it cook for a few minutes. Add the loin, the white wine and the saffron and let it cook gently until the wine disappears. Remove the mixture from the stove, drain it and cool it.
Divide the dough in two, one part larger than the other. Take the bigger part and roll it out on a floured board until it is the shape of the dish or bigger. Cover the base with the dough.
Put the mixture on top of the dough and spread it. Spread the rest of the dough and put it on top of the mixture. Remove the extra dough. Wet the side of the dough at the bottom of the dish and press it with the fingers folding it until they are attached closing it hermetically. Prick the pie with a fork to make small holes to allow the steam to escape.
Decorate with the previously prepared dough. Brush it with a mixture of egg and milk. Cook in the oven . Remove it when cooked. Allow to cool. Cut into portions and serve.
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# posted by Freelance @ 4:06 AM
