All the Mediterranean Diet Cookbook or recipes are usually tasty, exotic and delicious in taste but it is often known for its excellent health benefits. Whether you are simply trying to lose weight or improve your diet and health, these are some recipes from my Mediterranean cookbook your needs.
In the Mediterranean diet:
- Butter is often replaced by the use of extra virgin olive oil
- There are no synthetic fats.
--Processed foods are not an option
- Red meat and dairy products are consumed in moderation.
- Cheese is usually feta, parmesan, goat cheese, etc.
Here are some of the popular Mediterranean diet recipes: --
1. Grilled Shrimp Salad
Basic Ingredients: --
- 10 to 12 large shrimp.
Shrimp is a Mediterranean-shells, which can be identified with shrimp. Prawns are mainly found in seawater.
- Two or three courgettes to yourRequirements.
Zucchini is an Italian summer vegetables - almost everywhere.
- A group of asparagus.
Asparagus is a type of vegetable, good for most of the meals especially the young shoots.
- Two cups of salad selections including endive, radicchio and butter lettuce
Endive is one of the variants of the winter folio type of vegetable chicory that will be used for the first time is in cooking or can be eaten as a salad. Radicchio is a leaf vegetable,red-white-striped leaves, or leaves.
Butter Lettuce is an easy annual plants usually developed as a leaf vegetable. However, not every dark leafed lettuce
- An Avocado
Avocado is a tree, and the harvesting of the tree that is specified in the flowering plant species Lauraceous and it can be identified with berries.
-) Leaving two cups of freshly chopped basil (a type of plant leaf.
- Full cup extra virgin olive oil.
- A cup of lemon juice withoutany additions.
- A spoonful of mustard to a thick yellow paste with a sharp taste.
- Two teaspoons of garlic powder.
- A cup full of tart red purple, which has a sour taste.
GUIDELINES TO MAKE grilled shrimp salad
A mixture of olive oil, lemon juice, pesto, garlic and chopped fresh red vinegar. Then the shrimp available in 1 ½ of the salad dressing for about half an hour. Then place the shrimp on bayonets and chop zucchini and asparagus on the side. Thenlay the shrimp, zucchini and asparagus on the grill and heat oven until ready. Place everything in a heated pool, cut the avocado and put it in the heated stuff.
2. White Bean DIP
Essential elements: --
- A small chopped onion.
- A large spoon of garlic powder.
- One Crimson Pepper, a kind of spice.
- Two cans of flotilla or blue beans.
- Extra virgin olive oil.
GUIDELINES TO MAKE beans DIP
Deep frychopped onion in oil to live, a large spoonful of crushed garlic and chopped raw peppers in olive oil until it is hot and the color of the bulb clear. Draw all the water that will wash and 2 cans of pale blue beans. Place all ingredients in a food grater, and mix until it becomes soft. Mix with salt and pepper (spice) to taste and top with olive oil and sprinkle on it with hot parts of wheat bread served.
3. VEGETABLE bean soup
VegetablesBean soup can be served at one time a maximum of eight people.
Essential elements: --
- Cup of beans.
- Bucket full of white beans, salt.
- Two average sized onions.
- A peeled and coarsely chopped carrot.
- A coarsely chopped bay leaf.
- A roughly cut rhizome.
- A bunch of chopped dill.
- Three cabbage leaves.
- A cup of spinach.
- Three leaves Endive (endive leaves and thinly sliceddivided. Leaf is green).
- Black pepper.
- 1 beaker of washed rice.
- Olive oil, for giving a moist feel the shell is required.
- Parmesan and for use as the topping.
GUIDELINES FOR THE PREPARATION OF VEGETABLE bean soup
Saturate dry beans in the icy water for about an hour and then pull out of the water. Get a large bowl filled with brackish water and heat. Then place the beans, onions, carrots, celery and bay leaves. If the water to reduce cookingthe heat so the soup or fish soup bubbles. Check after 45 minutes on the smoothness of the beans and if they are still stiff, then continue cooking until they are soft.
After the first trial, in dill, cabbage and endive leaves. With salt and pepper to your taste. Low Boil the mixture about 30 minutes, put in the rice and cook it for fifteen minutes with a lid. Sprinkle olive oil and cheese over and it is ready to serve.
4. Spaghetti with freshTOMATOES
Can be controlled to a maximum of four persons.
Essential elements: --
- Six hundred grams of fat tomatoes.
- Four pieces of garlic.
- Three large spoons of extra virgin olive oil.
- Add chopped oregano (important)
- Fifty grams of finely chopped piccante pecorino.
- Thinly grated basil.
- Red or black spices and salt to your taste.
GUIDELINES TO MAKE SPAGHETTI with fresh tomatoes
Tomatoes in boiling water, take it outafter a considerable amount of time, and then waived on the skin and cut them into small pieces by hand. It may all the seeds carefully, but most people do not. Place the grated tomatoes in a bowl dish with crushed garlic, oregano, olive oil and basil.
Put the tomatoes in boiling water, delete them after a few minutes, peel and cut them into small pieces by hand. Get rid of the water and the seeds. Place a cloth over a bowl for 1 hour so that all the ingredientsin shell too wet. After an hour, cook the spaghetti and cook, chop pecorino and put it in the same bowl. On top of this, sprinkle black or red pepper to your taste. Serve with red wine.
5. MEDITERRANEAN tomato sauce.
Essential elements: --
- Twelve peeled and slightly crushed tomatoes.
- A large spoon of olive oil.
- A freshly chopped garlic.
- A cup of red wine
- Two large spoons of grated basil leaves.
- Sprinkled blackPepper and sea salt.
GUIDELINES FOR THE PREPARATION OF MEDITERRANEAN TOMATO SAUCE
Put fresh tomatoes into a saucepan and cook them for more than a minute. Thereafter, the remaining water, peel the tomatoes and cut into slices. Deep Heat olive oil (to heat not too hot) in a pan and then drop in the garlic, onion, heat them for more than 3 minutes, stirring constantly, until they are soft. Add a little red wine, herbs, black pepper and salt and cook accordingly. Cook the paste for 15-20 minutes. Put the sauce inRefrigerator for three days. Mediterranean tomato sauce can be frozen for a period of four to five months.
At least one of them will be as you wish and be like me, you will cook them over and over again.
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