Hello everyone! In this blog is about green vegetable recipes… 

Pasta and green vegetables:

Ingredients :

350 g pastaa

250 g  green broccoli

5 fresh green asparagus

200 g sugar peas

½ for leeks

2 lemons

100g olive oil

salt and white pepper

Preparation :

Boil the pasta in plenty of salted water. Divide green or white cauliflower or broccoli into nuggets. Peel and cut the asparagus smaller. Add the cabbage and asparagus to the pasta when there is 3 minutes left to cook. Pour off the water.

Slice the leek thinly. Saute leeks and sugar peas in 2 tablespoons olive oil. Squeeze the lemon juice over the vegetables.

Mix the rest of the olive oil, season with salt and pepper in the freshly cooked pasta. Lift the leek-sugar pea mixture over the pasta.

Oven eggs and quick fried vegetables :

Ingredients :

600 g green vegetables such as asparagus, broccoli and pea pods. 

50 gram French cream

4 egg

15 ml olive oil

15 ml lemon juice

15 gram grated lemon peel

flake salt, a few rounds of black pepper mill 20 gram roasted pine nuts. 

Preparation :

Cook the vegetables until cooked through. The cooking time for asparagus and asparagus is about 6 minutes and for peas 2 minutes. Drain the boiling water and lift the vegetables into the ice water to wait.

Take French cream into small cups. Break the eggs on top of the French cream. Lift the cups into the oven pan. Pour boiling water into the pan enough to reach the middle of the cups. Place the pan in a 175 degree oven. Bake for about 15 minutes or until the eggs have clotted. Sprinkle with salt and pepper.

Quickly fry the vegetables in a pan in oil. Season with lemon juice, grated lemon , salt and pepper.Sprinkle with pine nuts. Serve with vegetables.

Risotta and green vegetables :

Ingredients :

200 gram avior rice

4 shalott 

1 clove of garlic

1 bay leaf

1 tablespoon olive oil

100 gram white wine

700 gram chicken broth

1 tablespoon grated cheese 

1 tablespoon butter

Preparation :

Chop the shallots and cloves of garlic. Saute onion chips and bay leaf in olive oil. Boil green beans and sugar peas in low-salt water. Drain through.

Add the rice to the chopped onions and saute them for a few minutes. Pour over the wine and stir until the wine is absorbed. Reduce heat and add chicken broth a little at a time and stirring. Cook until the rice is soft, but it still has a chewy feel. Take the bay leaf from the broth.

Lift the boiler off the hob. Turn in the grated cheese and butter. Season the risotto with salt and pepper. Bring the risotto and green vegetables to warm plates.

Thank you…. 

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