See how to prepare irresistible dishes to warm up in winter
With the arrival of the cold days, nothing better than heating the body with delicious and easy to do. For this you can prepare appetizing creams, risotto and even a double, which although it looks difficult to, is quite practical. In addition to these, there is also the classic fondue, which offers a feeling of warmth and is ideal for collecting the family. Here’s how to prepare irresistible versions of these and other recipes!
Green corn cream
Ingredients
- 1 cup of tea green corn
- 2 cups of milk tea
- 250 g of sour cream
- 1 cup of chopped bacon tea
- Chopped parsley, salt and ground black pepper to taste
Methods of preparation
In a blender, put the corn and green milk and beat for 5 minutes or until smooth. Transfer to a pan, bring over medium heat and add the cream. Cook, stirring constantly, until creamy. Season with salt and black pepper. Reserve. In another pan, place the bacon and bring over medium heat to fry until it is crunchy. Serve the cream with bacon and sprinkled with parsley.
Foundation of cheese and pumpkin
Ingredients
- 1 pumpkin-Cabotiá
- 1/3 cup of water tea
- 200 g of grated Parmesan
- 200 g of grated mozzarella
- Salt, ground black pepper and olive oil to taste
- Bread and meats breaded to be served
Methods of preparation
With the help of a knife, remove the lid from the cabotiá of the pumpkin and remove the nucleus, leaving the peel everything. Sprinkle with olive oil and add salt and water. Reserve. Still with the knife, cut the core of pumpkin-cabotes into cubes and pour inside. Arrange the pumpkin-cabotiá in a pan and bake in a preheated oven at 180 ° C for 1 hour and 30 minutes. Then remove from the oven, scrape the sides with a spoon and mix. Add the cheeses and mix until the cheese melts. Then serve with bread and meat.
Fillet Mignon Risotto
Ingredients
- 500 g of Filet mignon cubes
- 2 tablespoons of unbeaten butter
- 1/2 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 2 cups of tree rice tea
- 1 cup of dry white wine
- 1.5 l of vegetable broth
- Salt, ground black pepper, grated Parmesan and chopped green smell to taste
Methods of preparation
In a container, it positions the meat and the season with salt and black pepper. Cover with plastic movies and let it rest for 10 minutes. Then, in a pan, place the olive oil and bring over medium heat. Gradually add meat and pain. Transfer the meat to a container and set aside.
In the same pan, put half the butter and bring over medium heat. Add the onion, garlic and brown. Add the rice and brown for 1 minute. Put the white wine and cook until you dry. Add the vegetable broth, one shell at a time, until the rice is al dente. Add the meat and turn off the heat. Finally, place the cheese and the rest of the butter and mix to incorporate. Sprinkle with green smell and serve then.
Tripe
Ingredients
- 1 kg of clean double
- 1 kg of cooked white beans
- 1 l of water
- 200 g of chopped bacon
- 200 g of peppers sliced
- 400 g of pair sausage cut into slices
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- Olive oil, salt, ground black pepper and chopped green smell to taste
- Cooking water
Methods of preparation
In a pan, put the double, cover with water and add a little salt. Bring over medium heat to cook until it is soft. Turn off the heat and set aside. In another pan, heat the olive oil over medium heat and brown the onion and garlic. Add the bacon sausage, pair and peppers and fry until golden brown. Add the white beans and double, cover with a little water and cook for 15 minutes. Turn off the fire, sprinkle with green smell and serve.
Porridge of oatmeal with ground meat and vegetables
Ingredients
- 1 peeled and chopped onion
- 100 g of minced meat
- 1 carrot peeled and bite
- 1 cup of chopped spinach leaves
- 4 tablespoons of oat bran
- 3 cups of water tea
- 1/2 teaspoon of olive oil
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add the onion and brown. Add minced meat and brown until the reddish color lose. Add the carrot and water, reduce the heat and cook for 20 minutes. Put the spinach and cook for another 5 minutes. Knead everything with a fork, add the oat bran and mix. Turn off the fire and serve then.
Spinach lasagna with mushrooms
Ingredients
Lasagna
- 500 g of lasagna paste
- 1 cup of tomato sauce
- 200 g of grated mozzarella
- Fresh basil leaves to decorate
Filling
- 2 tablespoons of olive oil
- 1 chopped onion
- 2 wedges of chopped garlic
- 250 g of Parisian mushrooms in slices
- 200 g of leaf spinach
- Rooms and black pepper ground to taste
White sauce
- 2 tablespoons of butter
- 2 tablespoons of wheat flour
- 600 ml of milk
- 50 g of grated Parmesan
- Salt, ground black pepper and nutmeg nuts to taste
Methods of preparation
Stuffed
In a pan, heat the olive oil over medium heat and brown the onion until it is transparent. Add the garlic and the mushroom. Cook until you take and the water is attached. Add the spinach and brown until it is passionate. Season with salt and black pepper. Reserve.
White sauce
In a pan over medium heat, melt the butter and add the flour. Mix for 1 minute. Gradually add the milk, mixing with a football so as not to hurry. Cook until it thickens. Turn off the heat, add the Parmesan and season with salt, black pepper and nutmeg. Reserve.
Assembly
In a refractory, it positions a thin layer of tomato sauce. Then a layer of pasta, one of white sauce, the spinach filling with mushrooms and a little mozzarella. Repeat the layers until the ingredients are finished, ending with the white sauce and mozzarella at the top. Cover with an aluminum sheet and cook preheated to 200 ° C for 25 minutes. Remove the aluminum sheet and cook for another 10-15 minutes or until gratin. Serve later.
Lentil stew with vegetables
Ingredients
- 1 1/2 cup of tea lentil
- 1 chopped onion
- 2 wedges of chopped garlic
- 2 tablespoons of olive oil
- 1 peeled carrot and cut into thick slices
- 1 sbucciate sweet potatoes cut into large cubes
- 1 peeled and cut beef
- 1 courgette courgette
- 1 chopped tomato
- 1 teaspoon of smoked paprika
- 1 l of water
- Rooms and black pepper ground to taste
- Chopped parsley to finish
Methods of preparation
In a large pan, heat the olive oil over low heat and brown the onion until golden brown. Add the garlic and brown for another 1 minute. Put the carrot, the sweet potato and the manoc. Go up for about 5 minutes to caramelize lightly. Mix the paprika and tomatoes. Go up for another 2 minutes. Add the lentil and cover with water. Season with salt and black pepper. Cook over medium heat for about 30 minutes, stirring occasionally, until the lentil is soft and the broth often. In the last 10 minutes, add the courgettes. Ends with parsley. Serve later.
Source: Terra
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.
