Quick and Easy Recipes by Ella

Ingredients

• 1 kg. of green salad
• 100 g. of rice
• 2 carrots
• 1 onion
• 3 eggs
• 50 g. of vinegar
• olive oil
• salt

Cooking Procedure

1. Grate the carrots and the onion. Salt them.
2. Fry them with the rice for 5 min., adding few spoons with hot water.
3. Boil 2 l of water.
4. Put the mixture in them and boil it, at medium temperature, for 10 min.
5. Cut the salad.
6. Put it in the soup. Add salt.
7. Continue to boil for 10 min.
8. Scramble the eggs.
9. Pour them in the soup throw the fork’s teeth.
10. Continue to boil for 10 min.
11. Add the vinegar.

This is it. If you didn’t know yet, please find out that you can successfully use vinegar for heartburn. Try it and see for yourself.

This cauliflower soup recipe is the favourite of my brother. I personally prefer the cauliflower recipes based on roasted or mashed cauliflower. That’s because I’m not so much of a soup eater. However, I still think this recipe is worth sharing with you, especially that it belongs to my heart healthy cooking recipes. We all have to take care of our heart and avoid too much of the bad cholesterol which causes so many troubles.

Cauliflower Soup Ingredients

• 1 vegetable marrow
• 200 g. of potatoes
• 4 carrots
• 2 onions
• 100 g. of cauliflower
• 50 g. of cabbage
• 3 tomatoes
• 200 g. of cream
• 50 g. of dill
• vegetable oil
• salt, pepper

Cooking Procedure

1. Cut the potatoes in medium cubes.
2. Boil them for 5 min. and throw away the water.
3. Grate the vegetable marrow, the carrots, and the onions. Salt and pepper them.
4. Fry them, at medium temperature, for 3 min.
5. Put them in 2 l. of hot water and boil them for 20 min, with the cauliflower bouquets, the grated cabbage and the potatoes.
6. Cut the tomatoes in small cubes.
7. Add them in the soup and boil for 5 min.
8. Cut the dill small.
9. Leave the soup to chill up for 10 min. and add the dill and the cream.

Serve the cauliflower soup with sower cream and garlic toast. If you want to show your creativity in the kitchen, you can prepare as the second course a nice roasted cauliflower, which will have a totally different taste if you add some curry at the end of the roasting process.

Ingredients

• 400 g. of spiral pasta
• 100 g. of sugar
• 450 g. of nuts

Cooking Procedure

1. Boil the pasta until they are ready.
2. Cover the pot and leave it for 30 min.
3. Smash the nuts heart very small (powder like).
4. Mix it up with the sugar.
5. Strain the pasta and sprinkle it up with cold water.
6. Mix it up with the nuts and the sugar.
7. Put it in the oven, at low temperature, for 10 min.
8. Stir from time to time.

You can serve it hot or cold.
Good either way.

Ingredients

• 1 l. of milk
• 8 eggs
• 300 g. of sugar
• 50 g. of vanilla

Cooking Procedure

1. Put 100 g. of sugar in a stainless steel pot, to cover its bottom.
2. Leave it at low temperature, moving it from time to time, until it is turning brown.
3. Than, make sure you are turning pot in a way that the sugar covers the margins for 1,5 inch.
4. Leave it for 2 more min. and take it away from the fire, to chill up.
5. Blend the eggs.
6. Add bit by bit the sugar.
7. Blend until you obtain a cream.
8. Add the vanilla.
9. Add, bit by bit, the milk.
10. Pour every think in the already cold pot.
11. Put it in the oven, at medium temperature, for 35 min.
12. Take it out and leave it to chill up.
13. Put it in the refrigerator for one hour.

Ingredients

• 400 g. of lentil
• 400 g. of sausages.
• 2 carrots
• 2 onions
• 1 laurel leaf
• 200 g. of tomatoes sauce
• salt, pepper

Cooking Procedure

1. Boil the lentil.
2. Grate the carrots and the onions. Salt and pepper them.
3. Fry them for 2 min., then boil them with the lentil, until they are ready.
4. Add the tomato sauce and the laurel leaf 10 min before the finish.

Ingredients

• 600 g. of chicken frankfurters
• 200 g. of ham
• 1 celery (150 g.)
• 3 carrots
• 2 avocados
• 1 nut
• 50 ml. of lemon juice
• 100 g. of mayonnaise
• salt

Cooking Procedure

1. Boil the chicken frankfurters.
2. Cut them small.
3. Grate the celery and the carrots. Salt them.
4. Mix up the celery and the carrots and pour the lemon juice on top.
5. Leave it for 10 min.
6. Cut the avocado and the ham in cubes.
7. Add the avocado on top of the celery and the carrots and stir.
8. Leave it for 2 min. Stir.
9. Smash the nut’s heart.
10. Mix up the chicken frankfurters with the ham the avocado, the carrots, the celery, the nut and the mayonnaise.

Ingredients

• 800 g. of veal meat (from the shoulders)
• 600 g. of potatoes
• 2 onions
• 130 g. butter
• 200 ml. tomato sauce

The salad:

• 20 g. cucumbers
• 4 garlic cloves
• 400 g. yogurt
• 4 spoons of olive oil
• 20 g. dill
• salt, pepper

Cooking Procedure

The salad:

1. Cut the cucumbers.
2. Crash the garlic.
3. Mix them up with the yogurt, the olive oil, the salt and the pepper.
4. Cover the plate and leave it in the refrigerator for one hour.

The meat:

1. Cut the meat and the onions in cubes.
2. Mix them up and pour ½ l. of water to boil them in, until the water evaporates.
3. Then, add the butter, the salt and the pepper and fry them for 5 min.
4. Cut the potatoes in cubes and put them over the meat and onions.
5. Fry them for 3 min.
6. Add 500 g. of hot water.
7. Put the food in the oven, at medium temperature, for 30 min.
8. Add the tomato sauce, the salt and the pepper.
9. Put it back in the oven for 10 min.

Special note from the cook: Start the preparation one-day before you want to eat the food.

Ingredients

• 600 g. pork chops
• 400 g. potatoes
• 6 garlic cloves
• 200 ml. vinegar from white wine
• 4 spoons of vinegar
• 100 ml. olive oil
• few olives for decoration
• salt

Cooking Procedure:

1. Peel off the garlic.
2. Put it in the 200 ml of vinegar and leave it over the night.

The next day:

1. Cut the potatoes in medium cubes and boil them.
2. Blend them with the garlic.
3. Add the 4 spoons of vinegar and the salt.
4. Then, add, bit by bit, the olive oil.
5. Put the garlic cream in a bowl and decorate it with the olives.
6. Slice the pork chops. Salt them.
7. Fry them how you like.
8. Serve the steak with the garlic cream.

I hope you enjoy this pork steak recipe. If you prefer, I can give you a BBQ version: baby back rib recipes.

Ingredients

• 600 g. of chicken liver
• 2 eggs
• 1 spoon of mineral water
• 1 tea spoon with flour
• dry crust
• vegetable oil
• 800 g. of Mexican mixed vegetables
• olive oil
• salt, pepper

Cooking Procedure:

1. Boil the chicken liver for 3 min.
2. Leave it to chill up. Salt and pepper it.
3. Scramble the eggs and add the mineral water and the flour.
4. Lubricate the chicken liver in it.
5. Then pass them through the dry crust.
6. Fry them in hot vegetable oil.
7. Salt and pepper the vegetables.
8. Fry them in olive oil, for 10 min, at medium temperature.
9. Serve the chicken livers with the vegetables.

Ingredients:

• 1 kg. of spinach (you can have it fresh, but frozen spinach would be great, too – just make sure to drain it well, like when you’re preparing spinach artichoke dip, otherwise the food will be too watery)
• 2 spoons of butter
• 1 spoon of flour
• 1 cup with milk
• 3 eggs
• 50 g. of ham
• 1 spoon of pressed cheese
• salt

How To Cook It

1. Boil the spinach for 5 min. Keep the remaining water.
2. In a pan, put on the fire the butter, at low temperature, and add, bit by bit, the flour, and few spoons from the remaining water and the milk. Stir continuously.
3. Add the spinach. Salt it.
4. Separate the eggs.
5. Put first the yolk in the food and stir.
6. Then, add the whites of the eggs. If you want, you can use the eggs without separating them, but you may obtain a nice spinach omelet instead of a souffle.
7. Take the food off the fire.
8. Lubricate a frying pan with butter and add a layer of flour with the strainer.
9. Pour the food in and cover it.
10. Put water in a bigger pan and put the frying pan in it.
11. Leave it in the oven, at medium temperature, for 45 min.
12. Grate the pressed cheese.
13. Turn over the pudding on a plate and add the pressed cheese.