Mushroom Cream Soup

Ready in about: 20 minutes | Serves: 4

Ingredients

1 lb. Champignons
1 lb. Cream 20%
2 Onion
1 oz Butter
Pepper black ground, to taste

Directions

Peel and clean the mushrooms through a meat grinder. Add the finely chopped onion.

Fry the mixture in a pan with olive oil until the water evaporates. Salt and pepper.

Put the fried mushrooms in a saucepan, cover with cream and bring to a boil.

Can be served hot or chilled.

Nutritional info per serving: Calories: 117 Kcal
Fat: 10.3 g. | Protein: 3.1 g. | Carbs: 3.6 g.


Creamy Salmon Soup

Ready in about: 30 minutes | Serves: 6

Ingredients

1 lb. Cream of 10%
1 lb. Potato
11 oz Salmon
10 oz Tomato
7 oz Leek
5 oz Carrot
1 Greens, bunch
2 tbsp Olive Oil
Pepper black ground, to taste

Directions

Cut leek rings, rub carrots with a grater. Peeled potatoes cut into small cubes or cubes. Cut the salmon into cubes.

Peel the tomatoes and cut into cubes. If the skin is badly removed, dip the tomatoes for a few seconds in boiling water.

In saucepan fry onions and carrots in olive oil. Add tomatoes and fry slightly. Pour 1 liter of water, bring to a boil.

When the water boils, add potatoes, salt to taste, cook for 5-7 minutes. Then add the salmon and pour in the cream. Boil until potatoes are ready (3-5 minutes).

Nutritional info per serving: Calories: 115 Kcal
Fat: 7.7 g. | Protein: 6.2 g. | Carbs: 2 g.


Cheese Cream Soup

Ready in about: 45 minutes | Serves: 4

Ingredients

3 Potato
6 French baguette
2 Onion
2 Baby carrots
4 oz Celery Root
4 tbsp Olive oil
2 tbsp Butter
2 tbsp Cream cheese
Pepper black ground, to taste

Directions

Cut one large onion, potatoes, carrots and celery root into large cubes. Heat 2 tablespoons of olive oil in a pan and fry the vegetables for 2 minutes. Add hot water to completely cover the vegetables. Bring to a boil, remove the froth and reduce heat. Boil 30 minutes (the vegetables should be well boiled soft).

Beat the prepared vegetables with a blender until mashed or rub through a sieve. Add cheese to the soup, mix well. Add salt, pepper, and nutmeg. Stir continuously and bring the soup to a boil, remove from heat. Cut circles from white bread with a diameter of 3 inches and fry them. Serve croutons with soup.

Nutritional info per serving: Calories: 171 Kcal
Fat: 8.4 g. | Protein: 3.3 g. | Carbs: 21 g.

Seafood Salad with Lime Sauce

Ready in about: 15 minutes | Serves: 2

Ingredients

4 Mussels, pieces
3 Cherry tomatoes
3 oz Cooked shrimp, shredded
2 oz Calamary
2 oz Iceberg lettuce
1/2 Lime
1.5 fl. oz Olive oil
1 oz. Pine nuts
1 tbsp. Cheese Parmesan, grated
Pepper black ground, to taste

Directions

Boil the calamari and cut into strips.

Tear lettuce leaves. Cherry tomatoes cut in half.

Put the pine nuts on a dry frying pan and fry gently all the time, shaking the pan.

Mix the juice of half lime with olive oil, add salt and black pepper to taste.

Put all the ingredients on a plate and pour dressing. Sprinkle with pine nuts on top.

Nutritional info per serving: Calories: 149 Kcal
Fat: 12.2 g. | Protein: 8.1 g. | Carbs: 1.7 g.


Arugula with Radish and Tomatoes

Ready in about: 10 minutes | Serves: 2

Ingredients

1 cup Cherry tomatoes
6 Radish, pieces
1 Arugula, bundle
1 tbsp Olive oil
2 tsp Lemon juice
Pepper black ground, to taste

Directions

Wash arugula and tear it into pieces. Radish cut into thin circles. Cherry tomatoes cut in half. Add pine nuts.

Season the mixture with olive oil, lemon juice, salt and pepper to taste.

Nutritional info per serving: Calories: 51 Kcal
Fat: 3.9 g. | Protein: 1.2 g. | Carbs: 2.8 g.


Salad of Colorful Peppers with Basil on The Grill

Ready in about: 20 minutes | Serves: 4

Ingredients

2 Red bell pepper
2 Yellow bell pepper
2 Green bell pepper
3 Tomato
1/2 cup Basil leaves
1 Onion
5 tbsp Vinegar
4 Olive oil
1 tsp Sugar
1 tsp Salt

Directions

Preheat the grill. Put the peppers on the grill and fry for a few minutes, turning until the skin begins to burn.

Transfer to a bowl, cover with foil and leave for 15 minutes. Peel and peel the skin. Cut into thin strips.

Place the finely chopped onion rings into the microwave container and add sugar, salt, and water so that it completely covers the onion. Microwave for 2 minutes. Drain.

Put peppers, finely chopped tomatoes, and finely chopped basil on a plate. Sprinkle with olive oil and vinegar.

Nutritional info per serving: Calories: 78 Kcal
Fat: 5.7 g. | Protein: 1.2 g. | Carbs: 4.7 g.


Spinach Salad with Pear and Avocado

Ready in about: 10 minutes | Serves: 2

Ingredients

1 Avocado
1 Pear
6 oz Fresh spinach leaves
4 fl. oz Olive oil
2 fl. oz Rice vinegar
2 oz Gorgonzola Cheese
1/2 red onion
1 tbsp Cilantro, chopped
1 tbsp Lime juice
Cayenne pepper, to taste
1/4 tsp Ground dried garlic

Directions

In a small bowl, mix the olive oil, vinegar, lime juice, cilantro, garlic, and cayenne pepper. Salt and pepper.

In another larger bowl, gently mix the spinach, diced pear, finely chopped avocado, and finely chopped onion.

Pour over the dressing, stir and sprinkle with cheese. Serve with the remaining dressing.

Nutritional info per serving: Calories: 210 Kcal
Fat: 19.6 g. | Protein: 2.5 g. | Carbs: 6.7 g.