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Carrot salad with cumin

Carrot salad with cumin


1. Peel the carrots and cut them into not very small slices

2. 500 ml of water are boiled with salt and 1 tablespoon of lemon juice, when it boils add the carrots. Let it boil for 5 -7 minutes and then transfer it to cold ice water and let it cool.

3. Peel the garlic and chop it together with the parsley (I put them in the mixer), place them in a bowl and add the remaining lemon juice, salt and pepper to taste, olive oil and cumin and mix well .

4. Drain the carrots and sauté well, add the sauce and let it rest for 10 minutes.


Good appetite!


Crispy cabbage salad for the winter!

Autumn has come, and with it our favorite vegetables: cabbage, carrots and beets. Let's prepare a very tasty salad for the winter from cabbage and beets. The recipe is simple, and the result is incredibly tasty!

INGREDIENT:

-1 tablespoon with a pinch of salt

-1 tablespoon Korean-style carrot spice

METHOD OF PREPARATION:

1.Cut the cabbage into thin slices, onion & # 8211 into thin slices, then pass the carrot and beet through the Korean-style carrot grater.

2. Transfer the vegetables to a large bowl, add salt, sugar, Korean-style carrot seasoning, black peppercorns, paprika, ground black pepper, sliced ​​hot pepper, oil and vinegar. Put on the gloves and start mixing the ingredients very well, so that the cabbage and beets leave the juice. Leave the vegetables for 1 hour, during which time they will decrease in volume.

3. Wash the jars with baking soda and dry them, and leave the lids in boiling water for 5 minutes.

4. Divide the salad into jars, stuffing well to the edges and pour the juice from the bowl.

5. Cover the jars with lids, place them in the pan with a towel at the base, pour hot or cold water and sterilize them for 20 minutes, after the water boils.

6. Seal the jars tightly and cover them with a warm blanket until they cool completely.

Get 3 jars of 0.5 l of juicy and crunchy salad, which you will immediately like.


Carrots with paprika and cumin

I don't know why carrots have always been passengers in my kitchen. I think it's the only vegetable that is forgotten in my pantry. A few slices in soups or stews, a few strips grated here and there, that's about their use. When I remember that I haven't eaten carrots for a long time, I make a cream soup or a salad. They are like actors forever in a supporting role, and it's strange because they are part of the few vegetables (along with cauliflower and beets) that I appreciate cooked in the simplest way possible: boiled and with a little salt. I love boiled carrots in soup, I reserve them all.

One of the resolutions of this year was to cook the carrots more and more interesting, to give them the main role from time to time. You have already seen the new carrots with tarragon and couscous salad with chickpeas and baked carrots. Now I can't wait for the pea to appear, to put it together with many carrots in this soup craze.

Today's recipe is more suitable for ripe carrots and is inspired by the way my grandmother prepares the ones taken out of chicken soup: saute them briefly in oil, always flavored with paprika and something extra. From a single chick he manages to make two kinds. Boil the chicken, strain the soup and boil the noodles in it, and prepare the carrots and boiled meat, just like we did with the carrots now. Just don't put parsley, but forget how beautiful green looks on orange!

I hope you give me as many new ideas for carrots, I heard that if I eat a lot my hair turns red and my skin tans naturally


Carrot salad with cumin - Recipes

KOTÁNYI AND FLAVEUR INVITE YOU TO THE CONTEST!

Cook the muffin recipe with carrots and cumin

Enter the contest by posting an image in which your preparation appears together with the Kotányi cumin spice that you used in the recipe

And you can win one of the 5 prizes, each prize consisting of: box with KOTÁNYI products and custom knife KOTÁNYI blade 7.5 cm (images are for presentation)!

1) COOK THE KOTÁNYI RECIPE OF CARROTS WITH CARROTS AND CHIMEN

BROCKS WITH CARROTS AND FIREPLACE

2) ENROLL IN THE CONTEST BY PUTTING AN IMAGE WITH YOUR PREPARATION WITH THE CHIMEN KOTÁNYI SPICE YOU USED IN THE RECIPE

To enter the contest you just have to create a post on the Facebook group & # 8220Baby & # 8211 diversification and recipes Flaveur & # 8221 https://www.facebook.com/groups/Baby.Diversification.Retete.Parents in the period 6 & # 8211 November 8, 2019.

It presents your own photo of the preparation made by you together with the Kotányi sweet paprika spice that you used in the recipe. Careful. Contest entries are accepted with images only with the Kotányi cumin spice required in the respective recipe and not with any other Kotányi spice!

and use the hashtag:

3) AND YOU CAN WIN ONE OF THE 5 PRIZES OFFERED BY KOTÁNYI

If you meet the first 2 conditions of participation you are registered in the draw after which you can win one of the 5 prizes, each prize consisting of: box with KOTÁNYI products and KOTÁNYI custom knife!


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Baked carrots with wine

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We prepared a nutritious lunch for all budgets, a delicious creamy carrot soup with cumin. You will need 10 minutes to prepare this preparation, which will be ready in about 40 minutes. The ingredients for this recipe are enough for 6 servings of cream carrot soup with cumin.

Ingredients for cream carrot soup with cumin:

for soup:

2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 1/2 teaspoons olive oil
1 large onion
2 cloves of garlic
1/2 teaspoon freshly grated ginger
1/4 teaspoon sea salt
4 cups chicken / water soup juice
680 grams of carrots

for topping:

1 cup yogurt
2 tablespoons finely chopped fresh coriander
1/8 teaspoon sea salt

6 steps to prepare cream carrot soup with cumin:

1. Carrots are cleaned, washed well under a stream of cold water and sliced. Peel the onion, wash and slice finely. Peel a squash, grate it and chop finely.

2. Fry the corundum and cumin seeds in a small saucepan over medium-high heat for 2 minutes or until you feel an inviting aroma. Remove quickly from the pan to avoid over-frying. The seeds are crushed with the help of a coffee grinder or a pestle mortar.

3. Heat the oil in a large saucepan over medium heat. Add onion and garlic and cook for 6 minutes or until soft, stirring constantly. Add 1 tablespoon of fried seeds, ginger and salt. Stir and leave for about 1 minute.

4. Add the soup juice or water, along with the carrots and cover with a lid. Reduce heat to low and simmer for 25 minutes or until carrots are very tender.

5. Pour half of the carrot mixture into a food processor or blender and cover. Knead, leaving the center of the lid uncovered to allow steam to escape. Stir until smooth, repeating the process with the rest of the carrot mixture. Reheat the soup if necessary.

6. To make the topping, mix the ingredients in a bowl. Stir in the remaining fried seeds. Serve the soup with a little topping on top.


Baked cumin carrots

These wonderful carrots with cumin can be served with any dish you want.

Carrots with baked cumin, a good recipe to try at a family meal and more. This way of preparing carrots helps us to use them with any other dish we want.

Ingredients

  • 450 g carrots, young
  • 1/2 teaspoon cumin
  • 1 handful of thyme leaves
  • 4 cubes of butter
  • 1 glass of white wine, (for parents), black

Steps needed to prepare

  1. The carrots are peeled and left whole, and the cumin seeds are crushed.
  2. Preheat the oven to 200 degrees Celsius.
  3. Take about 1.5 m of baking paper and fold it in half to double its thickness.
  4. Place all ingredients (except wine and spices) in the middle of the baking sheet.
  5. Lift the edges and corners toward the center, then pour in the white wine or vegetable soup for the little ones and season.
  6. Pack well and catch the toothpick with a toothpick.
  7. Put the package thus formed in the preheated oven and bake for about 35-40 minutes. It may take a few more minutes if the carrots are ripe.

The use of wine in children's dishes is safe as long as the food is cooked correctly. It takes an extended period of cooking to completely remove the alcohol from the preparation. Therefore, do not use alcoholic beverages in recipes that have a short cooking time.


Delicious fern salad with cucumbers in Korean

The unusual combination of fern shoots and fresh cucumbers will not leave any gourmet indifferent. For the preparation you will need 200 g of dried stems, 1 fresh cucumber, 1 onion and 1 bell pepper. This salad highlights a special dressing for which you will need:

  • 3 tablespoons. l. soy sauce
  • 2 tablespoons. l. sugar
  • 2 tablespoons. l. apple cider vinegar
  • 2 tablespoons. l. vegetable oil
  • 1 tbsp. l. starch
  • 2 cloves of garlic.

The firm meat is fried in heat with finely chopped onion. The panel is removed from heat and cooled. Cucumbers and peppers cut into small strips, then mix with fried shoots.

Mix all the dressing ingredients in a small bowl, then add the chopped garlic. The salad is filled with the resulting mixture and served at the table.


4 carrots,
1 cucumber,
a few lettuce leaves,
1 teaspoon honey,
2 tablespoons oil,
1 tablespoon sour cream,
1 knife tip saffron powder,
1 tip knife cumin powder,
2 tablespoons lemon juice,
salt pepper,

In a bowl mix well: sour cream, oil, lemon juice, honey, saffron, cumin, salt and pepper. Refrigerate the sauce for 1 hour.

Grate the carrots, peel the cucumbers and cut them into slices.

Place lettuce leaves on a plate, add the grated carrot, cucumber slices and add the above sauce on top.


Carrot salad with oranges and cumin

Carrot salad with oranges and cumin from: grated carrots, oranges, red onions, black olives, cumin seeds, cumin powder, lemon, olive oil, salt, ground pepper.

Ingredient:

  • 250 g of grated carrots
  • 2 oranges
  • 1 large red onion
  • 12 pitted black olives
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1/2 lemon (for juice)
  • 4 tablespoons olive oil
  • salt
  • ground pepper

Method of preparation:

Put the lemon juice, oil, cumin powder, a pinch of salt and ground pepper in a bowl. Homogenize, using a fork.

Put the grated carrots in a salad bowl, sprinkle with this vinaigrette, mix and set everything aside while preparing the other ingredients.

Clean the oranges, removing even the white skin, then cut them into thin slices with a serrated knife. Peel and finely chop the onion, then separate the rings. Cut the olives into rounds.

Mix the olives and onions with the carrots. Garnish with orange slices, sprinkle with cumin seeds and serve.


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