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Vegetable salad with mustard sauce

Vegetable salad with mustard sauce



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All vegetables are washed, peeled either like carrots, onions and celery, or seeds such as kapia peppers, donuts and bell peppers. Cut all the vegetables into small pieces and mix well in a large bowl. In a pot (approx. 10 l) mix the vinegar with water, sugar and salt. When it starts to boil, add a little of the vegetable composition. When they have softened, add other vegetables and so on until the composition is complete. Let it boil - boil for approx. Ten minutes. Cover the pot with a lid and leave until the next morning, when the vegetables are well squeezed from the juice left. You can use a strainer and press well, but it is best to use a gauze.

We make a mayonnaise from 200 g of mustard and 250 ml of oil. Mix mustard mayonnaise with drained vegetables and put the salad in clean jars. From the rest of the mustard -100 g mix with the oil and put a tablespoon in each jar on top of the vegetables. Cover the jars with lids and place in the pantry.

8 jars of 400g come out of the above composition.


Vegetable salad with mustard sauce

Last year Carmen posted a recipe for vegetable salad with mustard sauce and I tried it. I liked it so much that from now on it will not be missing from the pantry!
Vegetable salad with mustard sauce is a delicious salad for the pantry, to which you can add vegetables to taste. About 10 jars of 400 ml come out of the quantity below.

Try your recipe too vegetable salad with mustard sauce and you will prepare it every year.


VEGETABLE SALAD for winter, in MUSTARD SAUCE

This salad is very popular among housewives who prepare various preserves and goodies for the cold season.

It is successfully served in winter when our diet is poorer in fresh vegetables.

Due to the fact that the sauce that binds the salad is made of mustard, this delicacy is ideal for fasting meals. It is consistent enough as such, but can also be served as a side dish to other dishes.

About 10 jars of 400 grams come out of the given quantities. Adjust the ingredients to taste, removing or adding vegetables according to preference and possibility.

It is not necessary to use all types of peppers and donuts, one is enough if you do not have.

Vegetable salad with mustard sauce - recipe

• 1 kg of carrots
• 1 kg of donuts
• 1 kg of capsicum
• 1 kg of bell peppers
• 1 kg of gogonele
• 1 kg of onion
• 750 ml of water
• 250 ml of vinegar
• 250 g of sugar
• 2 tablespoons of salt
• 400 g of mustard
• 500 ml of oil

It seems like a long list of ingredients, but given the diversity of vegetables, it's understandable. You need to schedule a day off to make this vegetable salad, as you will need a lot of time available.

Peel the vegetables, remove the seed stalks (where appropriate), wash and cut into cubes, slices, strips, small pieces, as desired.

In a large saucepan, bring the water to a boil along with the vinegar, salt and sugar. The vegetables are scalded. Add the carrot first and leave it until it softens a little, but not at all.

Remove with a whisk and place in a large bowl. Add the rest of the vegetables, doing the same.

After removing all the vegetables in the bowl, let them cool.

Meanwhile, prepare the mustard sauce. It is prepared like mayonnaise. Put the mustard in a bowl and gradually add the oil, stirring constantly, like mayonnaise.

Pour the mustard sauce over the vegetables and mix with clean hands until the composition is smooth.

Transfer the salad to sterilized jars, close them tightly and keep them in a cool place in the house (in the pantry, in the pantry). After opening a jar, keep it in the refrigerator.

Source: Recipe Book, Vegetable Salad with Mustard Sauce: http://cartederetete.ro/salata-de-legume-cu-sos-de-mustar/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Donuts in mustard sauce simple recipe for winter

Donuts in mustard sauce simple recipe for winter. Spicy donut salad in a jar. Marinated donuts with sweet and sour mustard sauce. How are mustard donuts made? Canned donut recipes.

These donuts in mustard sauce are a delicacy! Crispy pieces of meaty and sweet donut wrapped in a fine, velvety, spicy and fragrant sauce. These are not just pickled donuts, but a canned vegetable salad for the winter.

Of the many canned or donut recipes, I think this is my mother's favorite. Every winter he puts 3-4 jars of donuts in mustard sauce and we are very happy when it's their turn to eat!

I say this because we do many kinds of cans and pickles but not in huge quantities because we like to vary them. We also make pickles, cauliflower, gogonele, little cabbage but also donuts in vinegar (cold) & # 8211 see the recipe here.

These donuts in mustard sauce are delicious with Romanian steaks but can also be part of a plate with snacks. You can replace the donuts with kapia peppers but they have a different texture, not being as meaty. My mother's recipe includes onions and garlic, which add flavor to this dish. The mustard I recommend is a simple, table one. You can also combine it with hot mustard or from the one that has berries in the composition.

I give you the quantities for 1 kg of ready-to-clean and sliced ​​donuts, which results in approx. 5 jars of 320 ml donuts in mustard sauce. You need 1.5 kg of whole donuts, of which, after cleaning the stalks, you are left with 1 kg of raw donuts.


RAW salad with yogurt diet sauce

Raw salads are always welcome, especially after holidays or special events, when many meat, fatty and heavy dishes are served on the stomach.

This variant is both filling and tasty at the same time. Unlike classic recipes with mayonnaise, this salad contains a light sauce of yogurt, mustard and lemon, suitable for people who are on a diet or diet.

Beet, Carrot, Celery, Apple and Yogurt Salad & # 8211 Recipe

Beets, carrots and celery, as well as apples, are great rich in antioxidants, vitamins, minerals and fiber, especially fresh. Celery is a very good source of vitamins from complex B. These vegetables do not contain harmful amounts of cholesterol or fat, and have few calories.

Beet and yogurt salad - recipe

• 1 beetroot
• 2 carrots
• ½ celery root
• 1 sour apple
• 3 tablespoons of yogurt
• 2 tablespoons lemon juice
• ½ tablespoon of sweet mustard
• 1 tablespoon of vinegar
• 1 clove of garlic
• salt, spices, to taste

Wash the vegetables and fruits, then peel them and place them on the grater with large holes in a large bowl. At this point, if it is fasting day, the salad can be finished with a little olive oil and lemon juice, salt and pepper.

To give it more consistency and flavor, add a delicious yogurt dressing. Using a blender, mix the yogurt with the mustard, vinegar and lemon juice, a little salt and pepper, and possibly some greens, such as parsley, dill, mint or basil. After mixing, you will get a creamy and fine sauce. Taste the salt.

Pour the sauce over the vegetables in the bowl and mix gently. For extra protein, add a few diced cheese.

If you are not allowed raw vegetables, cook or cook the vegetables beforehand. It is best to bake them in the oven, as boiling in water destroys much of the nutrient content (especially water-soluble vitamins).

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Steak with avocado sauce


1. Prepare the sauce. Wash the avocado, clean it, cut it in half in half and remove the pit. Peel the garlic and onion, remove the seeds from the bell pepper. Rinse and dry the coriander, leaving only the leaves (no branches). Put the ground oil and rosemary in a bowl and leave for 30 minutes. Meanwhile, put a pot of water on the fire and when it starts to boil, add the slices of ham for 1 minute, then remove, drain and sprinkle with a little pepper.

2. Put the avocado, garlic cloves, pepper, coriander leaves, a quarter of an onion in a blender, squeeze the lemon juice, add olive oil, salt and pepper. Mash until smooth. Try, salt if necessary. The pork tenderloin is washed and cleaned of skins and cut into 3-4 cm pieces. Put the pieces of meat (a slice of muscle, a slice of ham) and garlic alternately on the skewer sticks, then sprinkle with salt, pepper and oregano.

3. Dry the muscle with a paper towel and then cut it into 1.5 - 2 cm thick slices. Season with salt and pepper and let the meat "rest" for a few minutes. Grease the skewers with the mixture of oil and rosemary, then put them in a hot pan and fry for a few minutes on each side until golden brown. Serve immediately and garnish with rosemary leaves.

4. To serve, place the fried meat on a plate and season generously with avocado sauce.


Those who follow me know well my affinity for the best quality ingredients, especially if it is the ones I use every day. I also choose partnerships, only with tested brands, in line with my philosophy of gastronomy and only in the long run. This is also the case of the collaboration with the famous mustard brand Maille, with which we started together for more than 4 years. We have prepared a new series of recipes with their mustards, to use you as inspiration in your own kitchen. Mustard is a fantastic ingredient, being one of the most famous spices in the world, considered the & # 8220condiment of nations. & # 8221I leave you here a recipe with style, as I like it, elegant and very well balanced.

Duck salad candied with Maille mustard sauce

Ingredients marinated candied duck

  • duck legs
  • 1 and ½ l duck fat / goose or sunflower oil
  • 5 bay leaves
  • 7 - 8 black peppercorns
  • 4-5 enibahar
  • ¼ garlic with peel (teeth cut in half)
  • rosemary
  • 3 thyme leaves
  • 1 pc. of anise
  • ½ grated orange peel (orange part only)
  • ½ grated lemon peel (yellow part only)
  • 1 teaspoon salt

Method of preparation

Melt the fat until it becomes like an oil. Add all the spices. Mix very well and add a little salt. Put the duck legs and let it simmer without boiling. Do not exceed 50 degrees. In 3 hours check with a toothpick. Leave on the fire for 4 hours. Then remove and leave to cool in the pot. When the fat has turned white, take it out and put it in the fridge.

Ingredients duck salad

  • 1/2 Mango
  • 5-6 endive leaves
  • 1/2 clove of garlic
  • 1 tablespoon Maille mustard
  • 1 tablespoon mustard maille dijon berries
  • 1/2 tablespoon Maille mustard with honey
  • 1 orange
  • 1 and 1/2 balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 tablespoon sunflower oil

Method of preparation

Remove the duck leg, clean the fat well and remove the skin. With your hand, remove all the meat from the bone (CAUTION! Do not leave stingy). Chop the julienne with a knife, very finely. Put all the meat in a bowl. Take the endives and set the julienne. It is added to the duck. Cut the mango into cubes, slightly larger than brenoise, and add. Salad SauceAll the marinade ingredients are put together, strain the orange juice and mix everything in a blender until a fine sauce comes out. You can add crushed black pepper if you want more spicy. Plating in a plateAfter the sauce is ready, add the duck with vegetables and mix well until aerated. Take a form, put it in the middle of the plate and fill it with duck salad. Press a little with a teaspoon to remove the shape. Decorate with frisse salad, edible flowers and fresh blueberries.


Vegetable salad for weight loss: can be eaten even before bed!

Due to the low-calorie ingredients and the unique sauce, this vegetable salad can be eaten even at night, having only beneficial effects on the body. The salad is very easy to prepare from the simplest ingredients. The whole secret of the salad is in the special sauce, which combines excellently with any vegetable. Cook this fresh vegetable salad with confidence and you will be amazed by the result!

INGREDIENTS

-250 g of plain or Chinese cabbage

-3 teaspoons of mustard seeds

-dense skimmed kefir or yogurt for seasoning (about 2 tablespoons)

METHOD OF PREPARATION

1. Prepare the sauce: put 3 teaspoons of mustard (or to taste) in a deep bowl (in which you will prepare the salad).

2. Add the juice of 1/2 lemon, mix well, gradually adding the kefir (yogurt). You need to get a not too dense sauce.

3. Wash the cabbage, cut the thick parts and cut the cabbage into small pieces, put it in the bowl.

4. Wash the carrot, clean it and put it through the large grater or the Korean vegetable grater, put it in the bowl with the cabbage.

5. Wash the greens, dry them and cut them into small pieces with a knife, add them to the bowl. You can replace dill with any greens to taste. Parsley is perfect for weight loss.

6. Peel the onion, cut it into small cubes and add it to the vegetable bowl.

7. Mix all the ingredients and serve the salad at the table.

Note:the whole prepared salad contains about 5 g of fat, 20 g of carbohydrates and only 125 kcal.


Seafood salad with lemon sauce and greens

In a large saucepan, mix the white wine, tarragon and oregano and bring to a boil over high heat. When it boils, add the shells, cover and boil for 4-5 minutes or until the shells open (check after 3 minutes, because they do not open all at once). Remove as they open (those that do not open are discarded) and keep the liquid in the pan. When they have cooled enough, remove the meat from the shells and place it in a large bowl and discard the shells.

Heat the liquid in the pan over low heat. Add the shrimp and cook for 3-4 minutes or until done. With a whisk, remove the shrimp, keeping the liquid in the pan. When they have cooled enough, cut them in half horizontally and place them in the shell bowl.

Heat the liquid in the pan over low heat. Add the shells and cook for 2 minutes or until done. With a whisk, remove the shells in the bowl, keeping the liquid in the pan. The liquid in which the seafood was boiled is allowed to cool to room temperature and 1/2 cup is measured.

In a bowl, mix 1/2 cup of preserved liquid, lemon juice, oil and mustard. Pour the sauce over the seafood. Add the celery, diced bell pepper and mix well. Keep the salad cold until ready to serve.


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