Cold pasta salad with sausages, tomatoes and apple

Cold pasta salad with sausages, tomatoes and apple

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Put in a saucepan water with a little salt to boil, when it starts to boil add the pasta, leave the time written on the bag or box, when they are ready drain the water and leave to cool.

Wash the salad leaves well, cut them into strips, cut the tomato into thin slices, as well as onions and cucumbers and put them in a bowl.

Peel an apple, grate it and cut it into small pieces.

Boil the sausages for about 2-3 minutes, leave to cool and cut into slices.

Mix all the ingredients, add the spices, olive oil and balsamic vinegar and serve.

Good appetite!


Sauteed mushrooms (200g) 10 lei Sauteed vegetables (200g) 15 lei

mushrooms, eggplant, broccoli, peppers, onions, fennel, carrots)

Serbian rice (150g) 12 lei
Rice with vegetables (150g) 12 lei

Peasant potatoes (250g) 12 lei
Mashed potatoes (200g) 9 lei

Rizzoto (150g) 15 lei
THERMOPANE potatoes 200g) 8 lei

Potatoes with rosemary (200g) 12 lei

The best potato salad in the world

People in Northern Europe tend to eat this salad often, especially during the summer. Because it is an extremely easy recipe, and it can be made at home immediately, below we tell you what are the steps you need to follow for the best potato salad.

Recipe for the best potato salad in the world:

Potato salad is perfectly complemented with any other dish. It is full of flavors and can be consumed as such or as a side dish for any grilled dish. It is a creamy salad to which you can add any other spices you like, but the taste is really delicious. Here's how to quickly prepare the best potato salad in your kitchen!

Boil the red potatoes until they soften slightly (you have to keep them on the fire for 8-15 minutes. The larger potatoes are harder to boil than the smaller ones. After you have drained them well and they have cooled, put them in the fridge.

Meanwhile, in a large bowl, mix the homemade mayonnaise with the sweet cream, mustard, vinegar, finely chopped pickled cucumber (and the 2 teaspoons of juice from it). Mix well to perfectly combine the flavors. Season with sugar, salt and pepper and mix well.

Add the rest of the ingredients (no potatoes, at the moment) and mix again. The composition should be well mixed to make sure that the flavors are perfectly penetrated.

Take the potatoes out of the fridge and cut them into cubes. Add the potatoes over the rest of the ingredients, stirring gently so that the potatoes do not crumble.

Cover and refrigerate until served.

The best potato salad

Potato salad is best served the next day, because the flavors have time to intertwine their tastes.

See a few salad recipes which you should always have on hand

3.5 / 5 - 2 Review (s)

Carrot salad I

Fruits and vegetables have a high content of vitamins and nutrients essential for our health, and the best way to eat them is in natural form & # 8230.in salads.

The more diverse and colorful the dish, the more appetizing and nutritious the salad will be.

For an ECO vegetable or fruit salad, as we like to eat, all we have to do is run to the market to direct producers and choose smaller vegetables and fruits, because they are sweeter and more tender.

We chose to make a carrot salad with apples, making a unique, tasty pair, only good to be given to young children (over 8 months) and for the diet of adults.

Salad of greens with fruits and vegetables bathed in a delicious sauce

Step 1. Discard the Brussels sprouts in boiling salted water, cook for 3-4 minutes. Then strain it and transfer it to a bowl of ice cold water. This way, you will keep the maximum properties of the product and the color.

Step 2. Heat the butter in a pan. Chop the garlic and send it with the dried Brussels sprouts in butter. Add salt and pepper to taste. Cook 1.5-2 minutes, stirring constantly.

Step 3. With a toothpick cut 25–28 pumpkin balls. Fry them in heated olive oil, adding sugar, salt and pepper to taste. Cook them for 2-3 minutes, stirring constantly.

Step 4. How to prepare the sauce: Mix honey with mustard and vinegar, salt and pepper to taste. Beat this mixture while gradually pouring olive oil.

Step 5. Peel a squash, grate it and squeeze the juice.

Step 6. Wash the apple, remove the core, cut it into thin slices and sprinkle with 2 tablespoons of sauce.

Step 7. Mix the greens and sprinkle with the rest of the sauce, arrange them on a serving platter, add the Brussels sprouts, pumpkin balls and apple slices on top. Finally, sprinkle with pomegranate seeds.

Waldorf salad

Waldorf salad, a simple salad recipe based on celery celery, fruits and nuts, seasoned with a mayonnaise dressing. How to prepare Waldorf salad and what variations the recipe allows.

In New York at the end of the 19th century, more precisely in 1896, at the charity ball of the Saint Mary Children's Hospital, chef Oscar Tschirky introduced in the menu this Waldorf salad, which will become extremely popular, one of the famous salads of American cuisine. . The recipe was based on celery green celery, apples and the indispensable star of American salads, mayonnaise.

Another famous American salad is Cobb salad, whose recipe you can discover with a click here. Let's not forget no less the famous coleslaw salad, with a rather Dutch origin but which, through American cuisine, came to conquer the whole world.

Later versions of this classic recipe brought additions and variations such as walnut kernels, pine seeds, grapes or raisins. Waldorf salad dressing tends to retain its creamy appearance, even though mayonnaise can be lengthened or even replaced depending on tastes with cream or yogurt.

One of the specific and indispensable ingredients in Waldorf salad is the celery stalk Apio. Our Romanians tend to replace it with celery root, which can be considered normal, if we consider that Apio celery stems are not as easy to find as the root. The taste with celery root can not be bad, however I would insist on the fact that the two give special valences to the salad, as such we will have a completely different salad than the original. Celery Apio brings a happy note of freshness to this salad and makes it so special. Replacing celery stalks with celery bunches leads to a completely different recipe, a variation called Emerald Salad.

Many consider Waldorf salad a summer salad. I tend to consider it more of an autumn-winter one. Celery celery season begins in the fall. At the same time we have plenty of apples and nuts, mayonnaise is better for us this season than in summer.

As a small and final recommendation, for a softer but crispier texture and to be easier to digest, the walnut kernel can be soaked in water the night before. Through this operation, the chemical composition changes, the heavy oils that make the nut sometimes difficult to digest dissolve and the texture is crispy and light. The next day, after the water drains, it is dried on an absorbent paper towel, after which we can brown them in the pan or in the oven for an extra flavor.

Ingredients for the duck breast recipe with red cabbage

  • The duck :
  • - 2 pieces of duck breast (not duck breast, which has very tasty meat, but which is not suitable for restaurant cuisine)
  • - 2 thyme twigs
  • - Salt
  • - Pepper to taste
  • Red cabbage garnish with apple:
  • - Juice from half a lime
  • - The esalota
  • - 150 g finely chopped red cabbage
  • - 120 g Granny Smith apple (a medium-sized apple)
  • - 30 g Butter
  • - Green thyme (a few leaves)
  • - Salt pepper
  • - Chilli
  • - A few tablespoons of soup (optional) or water

Total preparation time

& ndash Duck chest preparation: 15 minutes + 5-7 minutes rest
& ndash Sauce preparation: 20 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash A pan for the garnish
& ndash Wooden / silicone spatula
& ndash Optional: a tray with grill

Preparation for Duck Breast with red cabbage garnish with apples, festive recipe

Step 1:
Preheat the oven to 180 degrees. Until it warms up, you can take care of the duck meat.
Step 2:
Each duck breast is increased diagonally and sprinkled with salt. We never add pepper at this stage, because it will burn and will not give the desired result!
Step 3:
Place the meat in the cold pan (very important!) With the skin down, over medium heat. The fat in the duck will melt slowly. When the skin browns, they will turn. The whole process takes about 5 minutes.
After the meat is browned, move the skin upwards on a grill over a tray, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed.
Step 4:
Leave in the oven at 180 degrees for 10 minutes. After this period, the tray is removed and the meat is left to rest for a few minutes (5-7).

Duck breast with red cabbage garnish with apples, festive recipe

Step 5:
Chop red cabbage and apple into thin slices / cubes. Esalota is cut into cubes.
Step 6:
Fry in red cabbage butter, and sauté until soft (2-3 minutes). Add the apple and some of the lime juice. Add a little salt and, if necessary, a tablespoon of soup or water. Liquid intake is necessary if the cabbage is drier.
Step 7:
Stir over medium heat for a few minutes (2-3), until the apple is soft. Add thyme, season with salt and pepper. If necessary, add a little lime juice to obtain a garnish with a fruity and pleasant taste.

Useful advice

& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash Use quality ingredients: the apple should be as ripe as possible (most Granny Smith apples on the market are undercooked. Choose an apple that has slight traces of gold / copper on the skin), and the duck breast should have a correct layer of fat. Today, all major stores offer quality rate chests (Metro, Auchan, Carrefour, Mega Image, etc.).
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the refrigerator, it is recommended to let the meat reach room temperature for 10-15 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!
& ndash To work efficiently, the garnish can be prepared while the meat is in the oven. The two components (garnish and meat, including rest time) will be finished at the same time.
& ndash Instead of duck breast, you can use duck legs (fresh - in this case should be left in the oven for about an hour) or candied & ndash in this case the meat should be well cleaned of fat and heated in the oven.

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

1. Moroccan style carrot salad


- 4 cups of carrots, cut into large slices

- 1/4 cup extra virgin olive oil

- 3-4 tablespoons of fresh lemon juice

- 1/4 cup freshly chopped parsley or coriander

- a teaspoon of cumin (or 1/2 teaspoon cumin and 1/4 teaspoon cinnamon)

- a teaspoon of paprika

- a tablespoon of chopped green hot peppers (or 1/4 - 1/2 teaspoon of red hot peppers)

Method of preparation

Mix all the ingredients, then cover with foil and leave everything to marinate in the fridge for at least two hours and at most two days. All flavors must blend around the carrots. Serve at room temperature or cold.

7 recipes with tomatoes for summer meals

Fleshy, ripe and juicy tomatoes are the stars of summer menus. Are you bored of just putting them in salad? Here are the good recipes we offer you.

Every day of the week is worth a new try in the case of tomatoes. If the tomatoes you have are not perfectly ripe, you can leave them outside, at room temperature, until they become perfect. If you are in a hurry, find out that a tomato cooks faster if you put it under a bowl with an apple.

If you need peeled tomatoes, the quickest trick is to dip them in boiling water for a few seconds and take them out in a bowl of cold water to cool.

Now that you know a few tricks, you have no reason not to try our recipes. We will go through the whole menu and offer you salads with tomatoes in combination with fruits, ripe tomatoes, pasta with tomatoes and even a tart.

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