Creamy Potato salad with avocado sauce. healthy and easy recipe

 

creamy-potato-salad-with-avocado-sauce

 

When I look for a simple but satisfying and nutritious salad for those days when you barely have time to stop to eat, but you need a good dose of energy, I usually resort to the pasta or potatoes as a base, and increasingly opted me by the last option. This recipe for creamy potato salad with avocado sauce is quite simple but has a lot of flavor and leaves you satisfied without being heavy.

It is typical potato salad prepared with a creamy mayonnaise dressing that usually takes at its base, but can also be prepared in many alternative ways. The ripe avocado gives us the creaminess of its pulp adding healthy fats that combine well with the softness of fresh herbs, and always wins with the acid point of lemon juice or lime.

Ingredients for 2 people

500 g small new potatoes 1 medium ripe avocado, 1 teaspoon Dijon mustard, 1 tablespoon fresh parsley, 1 tablespoon fresh cilantro, 1/2 teaspoon fresh chives, 1 teaspoon fresh dill, 1/2 clove minced garlic or 1/2 teaspoon granulated garlic, 1/2 teaspoon ground cumin, 1 pinch of ground fennel, 1/2 large lemon or 1 lime, 1 tablespoon extra virgin olive oil, 1 tablespoon capers, salt and black pepper.

How to make creamy potato salad with avocado sauce

Start cooking the potatoes in salted water, steamed or microwaved. For small potatoes and this kind of recipes I prefer the steam or basket, but sometimes I turn the microwave in a special container. They should be cooked inside but not very soft. Allow to warm and take to the refrigerator.

Remove the avocado pulp boneless and place in a bowl or bowl. Sprinkle with a dash of lemon and crush with a fork. Add the mustard, spices, chopped herbs and mix a bit. Add remaining lemon juice or lime, the extra virgin olive oil and season. It should be a kind of cream a little thick. Lighten with more juice, oil or water, if necessary.

Cut the potatoes in half or quarters if they were very large, peeling them before if preferred. Mix the dressing with avocado and add capers, mixing everything gently.

Preparation time | 30 minutes
difficulty | Very easy

I prefer to serve this creamy potato salad with avocado sauce at the time, because if we let the potatoes chilling in the fridge and sauce ingredient are already cold, you are at the point in time when we prepare. But you can also leave a little list before saving it well in the refrigerator, ensuring that frost is not to taste it. We can take it as simple lunch or as an accompaniment to a full menu.

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Sicilian eggplant a Mediterranean recipe garnish

I love eggplants, I could eat every day without getting tired, so I like to find new ways to prepare it. This recipe for Sicilian eggplant is my latest discovery, and has become part of my usual recipe.

It is also the first time I’ve prepared garlic, actually did more of the necessary and kept those that I did not use for other recipes.

 

sicilian-eggplant

 

Ingredients for 6 people

3 eggplant, 3 tomatoes, 1 head of garlic, a can of anchovies, olive oil, salt, 3 tablespoons chopped capers and oregano.

Making Sicilian Eggplant

We started very tiny biting garlic and olive oil, low temperature, then the reserve. Wash eggplants, cut the tips and splitting them in half lengthwise. We give some cuts diagonally to each eggplant and place it on a tray skin side down.

Cut the tomatoes into slices and give out on the eggplant halves. We have tomatoes on garlic, capers and chopped oregano. We poured water on the tray in sufficient quantity to cover the eggplant halfway and we take a good splash of olive oil and salt. The bake oven preheated to 160C for one hour and half.

Preparation time | 2 hours
Difficulty | Easy

The nice thing about this recipe is the Sicilian eggplant can be prepared in advance and heated just before serving. It also supports freezing, so you can do more quantity and save some for another day.

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Spaghetti with spicy cauliflower and black olives

spaghetti-with-spicy-cauliflower-and-black-olives

 

Cauliflower in my home has never caused a sensation. It is the typical vegetable that never wanted them, so it was left in the shopping lists again and again always in the last place. However, since put into practice this recipe for spaghetti with spicy cauliflower and black olives, things have changed radically.

This time the cauliflower is roasted in the oven. You can take advantage while you do meat or other preparation, and thus have a great filling prepared vegetables for a pasta dish for dinner.

Ingredients for four people

600 g cauliflower, 150 g of black olives of Aragon, 1 clove garlic, ½ teaspoon paprika 1 bit of cayenne pepper, 40 ml of lemon juice, 1 tablespoon wine vinegar, 40 ml of oil virgin olive oil, 300g of spaghetti, grated Parmesan cheese, rosemary branch salt

How to make spaghetti with spicy cauliflower and black olives

We start preheating the oven heat to 200 degrees up and down. Put on a baking sheet petite clean and dry flowers cauliflower, black olives, rosemary and cayenne. Add the olive oil with vinegar, lemon juice and paprika. Salted vegetables.

We pour this liquid over and bake for forty minutes or until cauliflower is golden brown. Reserve.

While baked cauliflower spaghetti boil in salted water until al dente. We drain the pasta and return to pot. Add the filling, mix the heat for a minute and serve with grated Parmesan cheese quickly.

Preparation time | 1 hour
Difficulty | Hard

These spaghetti with spicy cauliflower and black olives will please even those who are just friends vegetables. In the event that they are going to take kids you can adjust the level of cayenne or even remove it all.

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How to make spaghetti carbonara

spaghetti-carbonara

 

If there is a dish I think it is repeated in almost all the houses they are the spaghetti carbonara. Like large and small alike and are always welcome. Not surprisingly their first reviews in cookbooks have appeared back in 1839, so if from that time until now still enjoy, something will have this Italian recipe.

The truth is that this Italian dish has versioning throughout the years and in different countries, and even in each house Italian mamma him prepare his way, the four basic ingredients and you can not miss are cheese, pasta, bacon and eggs, no cream as we usually prepare the italians, and better bacon rich and not American-style bacon.

Ingredients for four people

400 g of spaghetti, 100 g of grated Parmesan cheese, grated pecorino 100 g of cheese, 2 eggs, 3 egg yolks, 150 g of pancetta or bacon quality olive oil, smelled black pepper, salt and parsley

How to make spaghetti carbonara

We start chopping diced bacon and cheese grating. Reserve. On the other hand in a bowl beat the eggs and yolks until waste and mixed. Add grated cheese and plenty of black pepper. Whisk the mixture and reserve.

We fill a large pot with water and salt by boiling. When it is boiling add the pasta and cook according to the manufacturer’s instructions leaving al dente.

While sauté the bacon with a little olive oil in a large skillet to finish the dish here, until crisp, about five minutes. We booked into the pan.

We drain the pasta and combine it into the pan where we have made the bacon with this and the egg and cheese mixture, stirring all right for a few minutes for the eggs to curdle with the residual heat of the spaghetti. Serve immediately.

Preparation time | 20 minutes
Difficulty | Easy

When spaghetti carbonara serve these rich everyone can sprinkle a little grated cheese or some chopped fresh parsley. Ground black pepper also fits perfect for this dish, not in vain carbonara say the term comes from charcoal which gives the dish this ground spice.

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Best Meatloaf You’ve Ever Had


 

Check the video to go though one of the best meatloaf recipes out there, follow the steps and you will see is the best one you have ever had.

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