All Day Menu Ideas: Strawberry Couscous, Bruschetta, Onion Soup, Tortilla and Jelly

Couscous with strawberry and banana@beltaplus

Today we have prepared another "cheat sheet" for novice housewives with recipes for breakfast, lunch, dinner. Also added a healthy snack. And, of course, without dessert - no way! As always, we focus on the usefulness and balance of the daily diet.

Breakfast. Couscous with strawberry and banana

Ingredients:

250 ml of MILK;

1 tablespoon of SUGAR;

70 g couscous;

1 ripe banana;

6-8 strawberries.

Cooking technique:

Bring milk with sugar to a boil.

Add couscous and cook for about 1 minute.

Remove from heat and leave to swell for 5 minutes.

Add chopped strawberries and banana.

Enjoy your meal!

Snack. Classic bruschetta with tomatoes and basil

Ingredients:

For dressing tomatoes:

4 tablespoons of OLIVE OIL;

2 minced garlic cloves;

4 large tomatoes, diced;

1 handful chopped fresh basil;

2 tablespoons of balsamic vinegar;

1 teaspoon of SALT;

1 pinch of red pepper.

For bread:

1 large baguette;

olive oil - to your taste;

2 garlic cloves, cut in half (for rubbing).

Cooking technique:

Prepare the tomatoes: Heat vegetable oil in a frying pan. Add garlic and sauté until golden, 2-3 minutes. Remove from heat and let cool.

In a large bowl, combine the tomatoes, basil, vinegar, salt, and red pepper flakes.

Add garlic and oil from the pan. Stir. Let the tomatoes marinate for at least 30 minutes.

Toast the bread: Preheat the oven to 200°C. Lightly oil the baguette slices on both sides and place on a baking sheet.

Fry the bread until golden brown for 10-15 minutes. Let it cool for five minutes and then rub in the garlic.

Spread the tomatoes on the bread just before serving.

Enjoy your meal!

Dinner. French onion soup

Ingredients:

800 g of onion;

800 ml beef broth;

150 g of hard cheese;

8 slices of white bread;

40 g butter;

1 tablespoon of vinegar;

1 tablespoon of olive oil;

2 sprigs of thyme;

ground black pepper and salt - to taste.

Cooking technique:

Peel the onion and cut into large cubes.

Melt the butter in a saucepan, put the onion in it, fry it until translucent, about 5 minutes.

Add spices and vinegar, pour in half of the broth and cook for about 35 minutes.

Fry slices of fresh white bread on both sides in olive oil.

Grate the cheese on a coarse grater.

Then add the second half of the broth to the pot with onions, bring to a boil and cook for a few more minutes.

Pour the soup into serving bowls, place a slice of bread on top, sprinkle with grated cheese.

Place the soup pots in a preheated oven at 180°C for 3-5 minutes until a golden cheese crust forms on top.

Enjoy your meal!

Dinner. Tortilla espanola

Ingredients:

1 kg of potatoes;

2 large onions;

6 eggs;

1.5 teaspoons of salt;

6 tablespoons of olive oil.

Cooking technique:

Finely chop the peeled potatoes and onions (you can grate the vegetables on a coarse grater).

Heat 3 tablespoons olive oil in a large skillet, sauté the onion until translucent.

Reduce heat and add potatoes. Cook for approximately 15 minutes.

Beat the eggs, add the fried potatoes and onions to them, mix.

Put the mass of eggs and vegetables in a preheated pan, cook over low heat for about 7-10 minutes.

Then carefully flip the tortilla over to the other side and cook for another 5 minutes.

Enjoy your meal!

Dessert of pear jelly, ice cream and whipped cream

Ingredients:

For pear jelly:

2 pears;

3 tablespoons of sugar;

100 ml of water;

1 teaspoon gelatin.

You will also need:

100 g of ice cream;

200 ml whipping cream;

powdered sugar - to taste.

0.5 teaspoon of gelatin.

Cooking technique:

Prepare pear jelly. Pour gelatin with a small amount of cool water to swell.

Peel the pears, cut into small pieces, add sugar and water.

Place the pears over medium heat and simmer for about 10 minutes.

Cool and add the swollen gelatin, stir.

Pour the mixture into portioned dessert bowls or glasses. Send to the refrigerator for 45-60 minutes.

Whip the cream, add powdered sugar and diluted gelatin to them.

When the jelly hardens, put ice cream on top and decorate the dessert with cream.

Enjoy your meal!

| Prepared by Anastasia ZLOTNKOVA, BELTA+

| Photo: open Internet sources.

REPRINTING OF THIS MATERIAL (IN WHOLE OR IN PART) OR OTHER USE OF THIS MATERIAL IS PROHIBITED

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