5 easy recipes for Sunday lunch

Look at how to prepare delicious dishes to serve for family and friends

Preparing delicious and practical recipes for Sunday lunch is a great way to make the meal even more special. With simple and tasty options, you can collect the family around the table without having to spend hours in the kitchen. So take a look at how to prepare some options to transform the moment into a pleasant and memorable experience!

Cabinet

Ingredients

• 16 large cabbage sheets
• 1/2 kg of minced meat
• 1 chopped onion
• 1 cup of boiled rice tea
• 2 tablespoons of chopped nuts
• 1 teaspoon of dry mint
• 3 seeds without seeds and chopped
• 2 cloves of garlic
• 2 tablespoons of butter
• 2 Lemonger juice
• Rooms and black pepper ground to taste
• Boiling water

Methods of preparation

In a container, put the cabbage leaves without the stem often in boiling water for 5 minutes. Then drain and set aside. In another container, mix ground meat with chopped onion, rice, walnuts, salt, black pepper and mint. Splex the cabbage leaves with this mixture. Fold the edge of the leaves and roll over the fillingforming 12 cigars.

Place, in the lower part of a pan, 4 open cabbage sheets. Organize them cigars next to each other and set aside. In a blender, beat the tomatoes with garlic, salt and black pepper. Pour the sauce over cigars. Spread pieces of butter over the cigars with the sauce. Cover with water and lower to keep them in the pan. Bring over medium heat to cook for 30 minutes. Sprinkle with lemon juice and boil for another 30 minutes. Serve later.

Rib

Ingredients

• 1 kg of beef ribs in pieces
• 2 wedges of chopped garlic
• 1 chopped onion
• 1 chopped green pepper
• 2 chopped tomatoes
• 1 teaspoon
• 2 Bay leaves
• 1 l of hot water
• Rooms and black pepper ground to taste
• 1/2 cup of flour tea manioc
• 1/2 cup of chopped smell

Methods of preparation

In a pressure cooker, brown the rib on medium heat. Add garlic, onion, peppers, tomatoes, Annatto and bay leaf. Season with salt and black pepper. Pour the hot water, cover the pan and cook for pressure for 40 minutes. Remove the rib and set aside. In the remaining broth, gradually add the cassava flour, mixing until it forms a complete short pyrão. Serve the rib with the pyrão.

Rice Gratin with zucchini

Ingredients

• 1 kg of zucchini
• 1/3 cup of olive oil
• 1 cup of rice tea
• 3 chopped garlic cloves
• 2 sliced ​​onions
• 2/3 cup of grated mozzarella
• 3 beaten eggs
• Salt, chopped parsley and ground black pepper to taste
• Olive oil
• Waterfall

Methods of preparation

Cut the courgettes into horizontal slices. In a pan, heat half of the olive oil over medium heat and add the courgettes, salt and black pepper. Cook for 10 minutes. Mix occasionally, through the pan cable during the cooking time. Then let it cool and cut the courgettes into the cubes.

In another pan, put the rice, cover with water and season with salt. Bring over low heat and cook for 10 minutes. Then drain the riceRinse with cold water and let it download well. In another pan, heat the remaining olive oil over medium heat and brown the garlic and onion.

In a refractory greased with olive oil, mix the courgettes, the onion braised, the parsley, the rice and the grated cheese. Connect with salt and black pepper and season with beaten eggs. Bake in an average preheated oven for about 30 minutes. Serve later.

Green corn cream

Ingredients

• 1 chopped onion
• 3 tablespoons of butter
• 1/3 of cup of wheat flour
• 1 cup of green corn tea
• 1 1/2 cup of milk tea
• 1/4 cup of tea cheese grated Parmesan
• Salt and walnut moscow powder to taste

Methods of preparation

In a refractory, put the onion and butter. Microwave in high power for 3 minutes. Add the flour, mix and microwave for 30 seconds. Mix again and leave 30 seconds in the microwave. Add the green corn and milk, mix well. Microwave for 5 minutes in the same power. Add the grated cheese, season with salt and nutmeg. Mix and serve.

Roast fish with lighf

Ingredients

• 1 clean whole fish (Tambaqui, Tilapia or other of your choice)
• 1 lemon juice
• 2 wedges of chopped garlic
• Rooms and black pepper ground to taste
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1 onion bite
• 1 chopped and seedless tomatoes
• 1 cup of cassava flour
• 1/2 chopped package
• Olive oil

Methods of preparation

Make superficial cuts in the skin of fish so that La Spezia penetrates better. Rub the chopped garlic, lemon juice, salt and black pepper over the entire surface and inside. Let Marine for at least 15 minutes to highlight the taste. Put the fish in the pan greased with olive oil, season with olive oil and bake in a preheated oven at 200 ° C for about 30-40 minutes, turning half the time to brown the same.

While the fish cooks, prepare the crumbs. In a large pan, heat the butter over medium heat. When melt, add the onion and brown until it is soft and slightly golden. Add the tomato and cook for another 3 minutes, stirring constantly. Gradually add the cassava flour, mixing well to absorb the flavors of the ingredients. Mix constantly for about 5 minutes until the crumb is slightly golden and crunchy. Season with salt and black pepper. Finish with chopped green smell and mix well. Serve roast fish with crumbs.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.