Mixed vegetables with bacon

Ingredients:

1000 gr frozen mixed vegetables

onion

3 cloves of garlic

100 gr bacon

100 ml oil

salt, pepper, parsley

Method:

Defrost vegetables and cut garlic in rings. Fry in hot oil chopped onion and garlic rings. Add defrosted vegetables and continue frying for 20 minutes, stirring constantly. When vegetables are soft, add salt, pepper and spices to taste. Then stir in sliced ​​bacon. Add everything to a baking pan and bake for about 20 minutes at 180 degrees.

Hot Jacket Potato With Sour Cream And Smoked Salmon

4 large potatoes
1 tbs olive oil
Salt & freshly ground black pepper
125 gr (1/2 cup) light sour cream
80 gr sliced smoked salmon
1 1/2 tbs finely chopped chives
1 1/2 tbs fresh lemon juice
25 gr (1/4 cup) coarsely grated tasty cheddar
2 tsp finely chopped fresh dill
Preparation:

Pierce potatoes 5-6 times all over with a fork. Rub oil over the potato skins to evenly coat. Season with salt. Cover the microwave turntable with paper towel. Place the potatoes around the edge of the turntable. Cook on high, turning potatoes halfway through cooking, for 10-12 minutes or until tender when pierced with a skewer.
Remove potatoes from microwave. Wrap in foil and set aside for 5 minutes to cool slightly. Cut one-third from the top of each potato. Use a spoon to scoop out the centres, leaving a 1cm border. Place scooped potato in a bowl.
Add the sour cream to the potato and mash with a fork until well combined. Stir in the salmon, 5 tsp of the chives, the lemon juice, cheese and dill. Season with salt and pepper. Spoon potato mixture among potato shells. Sprinkle with the remaining chives and season with pepper. Serve immediately.

Grilled zucchini with bacon and cheese

Ingredients:4-5 zucchini
200 gr bacon
200 gr cheeseyoung onions
olive oil
mint
salt, pepper

Method:
Cut zucchini lengthwise to make about 20 pieces. Sprinkle with olive oil, salt and pepper. Preheat the grill or pan and bake about 5 minutes. It is advisable to grill, and until they get darker lines and then leave to cool. Cut bacon into thin slices, sprinkle each piece with salt and pepper and grill them until they are slightly crispy. On each zucchini slice arrange one slice of bacon, place cheese on top if desired. Sprinkle with chopped young onions and mint, or other seasonings of choice. Then roll them, stab with toothpicks and serve.

Zucchini soup

Ingredients:
2 small potatoes 
100-150 gr zucchini
1/2 tomato
1/4 onion
1/2 small carrot
600 ml beef broth or water
dill or parsley

Preparation:In boiling water or broth add potatoes and cook for 5 minutes. Add the chopped zucchini and cook for another 5-7 minutes. Chop the onion and grate the carrots.Scalded tomato with boiling water, peel and cut into cubes. All these vegetables saute over low heat in vegetable oil about 3-5 minutes. Add to the soup and cook for another 3-4 minutes, and in the end, add a little salt. 

Beef Wok Stir Fry With Vegetables

1 1/2 tbs vegetable oil
500g lean beef (like rump or fillet steak), cut across the grain into thin strips
1 onion, halved, thinly sliced
1 large pepper, cut into short, thin strips
1 bunch broccollini2 garlic cloves, crushed
1 tbs water
2 tbs oyster sauce
1 1/2 tbs soy sauce
Steamed medium-grain rice, to serve
Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot.
It is important to heat the wok before adding the oil, otherwise the oil can end up overheating and burning. 
Add one-third of the beef strips and stir-fry for 1-2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the beef in two more batches, reheating the wok between each batch. Remove all beef from the wok.
Heat remaining oil in the wok over medium-high heat. Add the onion, pepper, broccollini and garlic. Stir-fry for 2 minutes. Add the water, cover and cook for 30-60 seconds or until the vegetables are just tender.Add the oyster sauce and soy sauce to the wok. Toss well to combine. Add the beef and toss until heated through. Serve immediately with rice.

Cosmopolitan with lime

Ingredients:
1 1/2 ounce vodka
1 1/2 ounce Ocean Spray Cranberry Juice Cocktail with Lime
1/2 ounce fresh lime juice
Lime twist, garnish

Directions:In a cocktail shaker filled halfway with ice, combine all ingredients and shake well. Strain mixture into a chilled stemmed cocktail glass. Garnish with lime twist. Makes 1 serving.

Strawberry ice cream

Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

InstructionsIn a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. 

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Orange martini

Ingredients:
2 oz gin or vodka
1/2 oz triple sec
1/2 oz dry vermouth
dash of orange bitters
orange twist for garnish

Preparation:Pour the ingredients into a cocktail shaker half-filled with cracked ice.
Shake well. Serves 1.

Chickpeas, avocado and salmon salad

Ingredients:
1/3 cups chickpeas

1 piece of smoked salmon

1/2 avocado

a handful of lamb's lettuce

3 leaves curly lettuce 

1/3 red chili peppers

6 black olives

2 tablespoons lime juice 

5 tablespoons olive oil

salt, pepper, a pinch of oregano

Method:Soak the chickpeas overnight in a glass of cold water. Drain. Heat the olive oil in a frying pan and pour chickpeas, reduce the heat and simmer (covered) until it is soft (about 15-20 minutes). At the end add olive oil, salt and sprinkle with oregano. Wash and dry curly lettuce, cut them into strips and place them on lamb's lettuce leaves. Cut into slices olives and avocados. Cut into smaller pieces salmon. Put salmon and avocado on lettuce leaves, pour the olive oil and lime juice, sprinkle with salt and pepper. Take out the seed from chili peppers, chop finely and sprinkle over the salad. Finally, sprinkle with warm chickpeas.

Asparagus with potatoes

Ingredients:
600 gr potatoes
600 gr green asparagus
4 eggs
50 gr flour extra virgin olive oil
salt, pepper

Method: Clean the asparagus, removing the hardened part, and cook them so that they stand upright with their peaks above the water. Remove from the heat when the stems are tender, cut into slices, remove their peaks. Put aside water in which you cooked asparagus. 

Peel the potatoes, rinse, dry and cut into eighths. Brown them in a pan with 4 tablespoons of olive oil, then add them to a bowl with cooked asparagus.

Add flour to the oil remaining from frying potatoes and brown it. Add 500 ml of water in which you cooked asparagus, cook everything for a few minutes, add the broken egg yolks, salt and pepper. When the sauce is smooth, pour it over potatoes and asparagus, season with salt and cook for 10 minutes on low heat.

Before serving, decorate with asparagus peaks left behind. Serves 4.

Chicken salad with pita bread

Ingredients:
500 gr chicken breast

romaine lettuce 

cherry tomatoes

mozzarella

dark olives

basil

olive oil

lemon

egg

corn flakes

For pita bread: 

2 cups flour

1 cup lukewarm water

20 gr yeast

1 tablespoon olive oil

salt

Method of preparation:Bread:
Dissolve the yeast in the water, you can also add a little bit of milk. Add the remaining ingredients and knead the dough. Cover with a cloth and leave it for an hour. After an hour, cut off small pieces of dough and roll out each cake to your hand size. Gently flatten and bake at 200 degrees for 20 minutes.

Clean the chicken breast. In one bowl beat the egg and in another put cornflake crumbs. Dip chicken breast first in the egg, then in cornflake crumbs. Fry in olive oil. After frying, cut into larger, angular pieces.Arrange on a plate romaine lettuce leaves, torn pita bread and chicken breast.
In a bowl, toss cherry tomatoes cut in halves, sliced ​​black olives and mozzarella. Season, pour the olive oil and sprinkle with lemon. Stir the mixture and add over the chicken, pita and lettuce. Add the fresh basil. Serves 2.

Greek vegetable salad with feta cheese

Ingredients1 lb. tomatoes
12 oz. feta cheese
1 head Romaine lettuce, torn in pieces
1 cucumber, quartered and sliced
4 celery stalks, diced
1 yellow bell pepper
¾ cup pitted black olives, halved
6 green onions, thinly sliced
6 tbsp. olive oil
4 tbsp. lemon juice
¼ tsp. salt
¼ tsp. black pepper


Directions:
Slice the tomatoes into wedges and place in a large salad bowl. Cut the feta cheese into small cubes. Add the cheese, lettuce, cucumber and celery to the bowl.Deseed and dice the bell pepper. Add the bell pepper, olives and green onions to the bowl.Drizzle the oil and lemon juice onto the salad. Season with the salt and black pepper. Toss the salad to coat. Serve immediately. Serves 4.