Ciocolata de casa

Ingrediente:

• 1 esenta de rom
• 4 linguri cacao
• 500 g lapte de nuca de cocos pudra
• 1 pachet margarina
• 1 pahar cu apa (200 ml)
• 500 g zahar tos.

Mod de preparare:
Zaharul se pune la topit intr-un vas cu apa, la foc mic. Dupa zece minute de fierbere se adauga pachetul de margarina si se amesteca pana la omogenizare. Se ia vasul de pe foc si se adauga laptele pudra cernut, cacao si esenta de rom. Se amesteca cu mixerul pana se obtine o pasta. Continutul se pune la racit pe o folie, intr-un vas.

Supa cu spanac, praz si fasole alba / Spinach and Leek White Bean Soup

O idee excelenta pentru zilele lungi de iarna :)

Timp de pregatire: 10 minute
Timp de gatire: 15 minute
Este gata de pus in farfurii in 25 minute!

Ingrediente

• 2 lingurite ulei masline
• 4 capatani de praz - tocate
• 2 catei usturoi - tocati
• 2 cutii (~2 cups = 500 ml) zeama de supa de pui
• 2 cutii (2 cups) fasole cannellini (alba)
• 2 frunze de dafin
• 2 lingurite cumin
• 1/2 cup couscous (un soi de griu tipic marocan / algerian)
• 2 cups spanac proaspat
• sare si piper

Preparare

Se incinge uleiul intr-o tigaie sau cratita mare, la foc moderat. Se adauga prazul si usturoiul, se calesc aproximativ 5 minute. Se adauga zeama de supa, fasolea, frunzele de dafin si cumin. Se aduce la fierbere, apoi se micsoreaza focul si se dauga couscous. Se acopera, se lasa sa fiarba 5 minute. Se adauga spanacul - sare si piper dupa gust.

Se serveste imediat.

Bon appetit!

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Prep. time: 10 min Cook time: 15 min Ready to serve: 25 min

Ingredients

• 2 teaspoons olive oil
• 4 leeks, bulb only, chopped
• 2 cloves garlic, chopped
• 2 (16 ounce) cans fat-free chicken broth
• 2 (16 ounce) cans cannellini beans, rinsed and drained
• 2 bay leaves
• 2 teaspoons ground cumin
• 1/2 cup whole wheat couscous
• 2 cups packed fresh spinach
• salt and pepper to taste

Directions

Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Enjoy!

Quick Tilapia with Lemon, Garlic, and Capers

Quick Tilapia with Lemon, Garlic, and Capers

Prep + Cook = 10 minutes; 4 servings

This is a great dish for a weeknight meal. Serve it with quick cooking couscous, which can be ready in five minutes, and steamed green beans tossed with goat or feta cheese.

Ingredients

• 1-2 Tbsp. olive oil
  
• 1 tsp. minced garlic (about 2 cloves)
  
• 4 fresh tilapia fillets (about 1 – 1 1/2 lbs.)
  
• salt and black pepper to taste
  
• juice of 1 fresh lemon (about 1/4 cup)
  
• 1 Tbsp. capers, drained (or substitute 1 Tbsp. chopped green olives)
  

In large nonstick skillet, heat the oil over medium heat. Add the garlic and cook it for 1 minute. Add the tilapia fillets and season them with a little salt and pepper. Cook for about 3-4 minutes, depending on the thickness of the fillets, until the bottoms start to brown.

Carefully flip the fish, pour the lemon juice over the fillets, and season the second side with salt and pepper. Top the fish with the capers. Cook it for another 3-4 minutes. When the tilapia is white throughout and flakes easily with a fork, remove it to a plate and serve.

Side Dish suggestion: Toss steamed green beans with 3 Tbsp. goat cheese, 1 Tbsp. lemon juice, salt and black pepper to taste.

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From The Six O’Clock Scramble cookbook and e-newsletter by Aviva Goldfarb. For more family-friendly recipe’s order Aviva’s cookbook online.

Supa de praz

Ingrediente:

• 3 fire de praz
  
• 50 gr margarina
  
• 200 gr paine
  
• 500 ml supa de legume (strecurata)
  
• 1 lamaie
  
• 1 legatura verdeata
  
• 1 lingurita zahar
  
• crutoane
  

Preparare:

Se taie marunt partea verde a prazului, se caleste, se adauga partea verde tocata a prazului, supa si painea si se fierb 45min. (poate mai putin?). Se mixeaza totul, se adauga zeama de lamaie, zaharul, sare. Se mai lasa sa dea cateva clocote.

Se serveste cu verdeata deasupra si crutoane.

Mancare de post cu vinete si varza

Ingrediente:

• 2 vinete mijlocii
  
• 1/2 varza mica
  
• 2-3 ardei grasi rosii sau culori diferite
  
• 150 gr verzisoare de Bruxelles
  
• 3-4 rosii
  
• 100 ml ulei
  
• 2 catei usturoi
  
• 1 legatura marar
  
• sare, piper
  

Preparare:

Se curata vinetele, se taie rondele de cca 1 cm, se sareaza si se lasa la scurs 20 min. Apoi se storc usor, se calesc in ulei, se scot pe o farfurie si se calesc pe rand varza tocata, verzisoarele si ardeii taiati fasii. Legumele astfel calite se aseaza intr-o tava , sarate si condimentate dupa gust. Deasupra se aseaza vinetele si felii de rosii decojite, marar, usturoi zdrobit.

Se da tava la cuptor pt cca 20 min.

Supa - crema de dovlecei

Ingrediente:

• 2-3 dovlecei
• 1 ceapa
• 2 morcovi mici
• 1 cartof
• 2 linguri ulei
• sare, patrunjel

Preparare:

Se taie legumele bucati mai mari, se pun la fiert 20 minute cu apa cat sa le acopere. Se paseaza, se amesteca piureul cu apa in care au fiert, se adauga uleiul, se mai pune putin pe foc.

Se serveste calda, cu crutoane si patrunjel.