Top 10 Home Recipes: Healthy and Natural Foods

Every family has its own favorite homemade recipes. For many people, the very word “homemade” becomes a kind of quality mark, a signal that there are no preservatives and dyes, food additives and “natural identical flavors” in them. We invite you to buy only the best, tasty, natural products from Dale’s Health Food store.

10 favorite homemade recipes by Dale’s Natural Foods

Dale's Healthy Foods

Cheese ring with mushrooms

  • 400 g boiled honey agaric or butter;
  • 300 g cheese Suluguni and Adyghe;
  • 100 g butter;
  • 1 tsp. vegetable oil;
  • 0.5 tbsp. 20% cream;
  • greens: dill, cilantro, parsley, ground red pepper, salt;
  • 3 tbsp. breadcrumbs.

Grate cheese on a fine grater, add cream, softened butter, pepper, salt and beat up the mass with a mixer or in a blender until you get a fluffy delicate texture. Then mix the finely chopped dill, cilantro and parsley. Moisten your hands in water, gently spread the curd on a dish in the form of a ring, cover it with film and put in the refrigerator for at least an hour. Add salt to boiled mushrooms, roll in breadcrumbs, fry in vegetable oil and let it cool. Put the mushrooms inside the cooled cheese ring and serve to the table.

Dumplings with cheese

  • 370 gr. Adygei cheese;
  • 280 gr. onions;
  • 140 gr. butter;
  • 430g flour;
  • 1 egg;
  • 25g sour cream;
  • 10g margarine;
  • salt;
  • pepper;
  • 1 glass of water

For dough, mix flour, eggs, sour cream, margarine, add salted water. Mix the dough and make circles out of it. For the mince: chop onion, fry in butter, sprinkle with ground red pepper, add finely grated cheese, stir and let it cool. Place minced balls on the prepared dough circles and fix the edges of the dough. Cook in salted water for 10 minutes. Serve the finished dumplings with sour cream.

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Caprese salad

  • 300 gr. tomatoes;
  • 300 gr. Suluguni cheese;
  • 1 tbsp Balsamic vinegar;
  • 1 tbsp. Spoon olive oil;
  • black pepper,
  • basil;
  • salt

Cut the tomatoes into circles. Cut Suluguni cheese into slices. Lay out the tomato and cheese on the plate, alternating. Add salt, pepper, sprinkle with balsamic vinegar and olive oil. Decorate with basil leaves.

Asparagus soup

  • 500 g asparagus;
  • 1 l. water;
  • 2 tbsp. butter;
  • 1 tbsp. flour;
  • 1 tbsp. sugar;
  • 2 egg yolks,
  • half a glass of sour cream.

Take white shoots of asparagus. Сге еhe heads and stew to readiness in a small amount of water. Boil the stems in 1 liter. water, rub them well, add braised heads and butter. Make the dressing: mix sour cream with sugar, add salt, flour, egg yolks and bring to a boil (5 min). Add greens (dill, parsley). Season and serve the soup. Cut boiled asparagus into 2 cm long pieces, add chopped boiled potatoes, onions, canned green peas and season with mayonnaise. Asparagus can be combined in salads with boiled eggs, carrots, beetroot. The proportion of vegetables is set based on you own preferences.

Cheese soup

  • 700 g chicken broth;
  • 300 g boiled chicken breasts;
  • 175 g potatoes;
  • 200 g onions;
  • 50 g carrots;
  • 90 g melted cheese with onions;
  • 85 g melted cheese;
  • 60 ml vegetable oil;
  • 5 g of roasted onions;
  • salad mixture

Cut carrots and onions into 0.2×0.3 cm thick straws. Fry in vegetable oil. Cut potatoes into 1×1 cm cube. Bring the broth to a boil, add the prepared potatoes and bring to the boil again. Add cream cheese in small portions, and dissolve in broth. Add the browned vegetables to the soup and cook to readiness. Pour soup in bowls, cut boiled chicken breasts and add them to the soup. Decorate with fried onions, minced chives and salad mixture.

Deep fried avocado

  • 2 ripe but not too soft avocados;
  • 50 g flour;
  • 2 eggs;
  • 100 g breadcrumbs;
  • large sea salt;
  • oil for frying

Shake the eggs with salt. Pour the flour in another small bowl and breadcrumbs – in the third bowl. Peel the avocados and cut into 8 longitudinal slices. Dip each slice in flour, then in egg and in breadcrumbs. Pour the oil in a small deep saucepan. Put the saucepan on high heat and heat the oil. Fry avocados until golden brown.

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Vegetable soup with baked sweet pepper

  • 2 medium-sized potatoes;
  • 1-2 carrots;
  • 1 onion;
  • 2 sweet peppers;
  • greens;
  • 1-2 tbsp. vegetable oil;
  • salt;
  • black pepper

Preheat the oven to 190 C. Wash Bulgarian pepper, dry it, lightly grease with vegetable oil. Bake in heat-resistant form or on a pan, covered with foil, for 25 minutes. Turn the pepper in 15 minutes and continue baking the remaining time. Cover the prepared pepper tightly with foil or put in a bag, tie it and leave for 10-15 minutes. Then remove the skin and the seeds, cut into small pieces. Bring 3 glasses of water to a boil in a saucepan, add salt. Cut small potatoes and carrots, add to boiling water and cook until ready. While vegetables are boiling, chop the onion and fry until soft over medium heat in a small amount of vegetable oil. Add chopped peppers and fried onions to a saucepan with vegetables and puree with a blender until smooth. Return the pot to the fire, bring to a boil, stirring constantly, so that the tastes are united. Add finely chopped greens and remove from heat. The thickness of the soup can be adjusted by adding a little boiling water.

Cauliflower and broccoli casserole

  • 200 g cauliflower;
  • 200 g broccoli;
  • 1 onion;
  • 1 carrot;
  • 250 ml milk;
  • 3 eggs;
  • 50 g parmesan;
  • 0.5 tbsp. salt;
  • black pepper;
  • thyme;
  • rosemary;
  • coriander;
  • nutmeg;
  • 2-3 tbsp. olive oil

Lightly boil cauliflower and broccoli, drain the water. Fry carrots and onions in olive oil until onion is soft. Mix eggs with milk, salt and add spices, beat with a fork. Grease the baking dish with butter, pour the vegetables, pour over the milk-egg mixture and sprinkle with grated cheese on top. Bake at 180 degrees for about 40 minutes.

Julienne fish with mushrooms

  • 10 grams of flour;
  • pepper and salt;
  • 100 g champignon;
  • 30 grams of hard cheese;
  • 1 onion;
  • half glass of milk;
  • 2 eggs;
  • 2 tomatoes;
  • 25 g vegetable oil;
  • 300 g fish fillet.
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Cut the fish into pieces, pepper and salt. Cut onions, fry in butter. Boil until champignons. Cut into slices when dry. Lubricate cocotte with oil, put the onions, fish, mushrooms and tomatoes, cut into slices. Pour the prepared sauce, then sprinkle with grated cheese. Prepare the sauce: heat the boiled milk in the pan, add the spices. Boil the sauce for about 7 minutes. Add two yolks and mix well. Then bring to a boil. Put the cocottes in the oven and bake for approximately 15 minutes.

Salad with avocado and poached egg

  • 400 g avocado;
  • 400 g tomatoes;
  • 8 eggs;
  • 60 g arugula;
  • 20 cilantro;
  • 160 ml olive oil;
  • 8 g salt;
  • 4 black ground pepper;
  • 8 g olives

Cut tomatoes into large cubes, small avocados. Add the arugula, salt, pepper, olive oil and finely chopped coriander, mix and place on a plate. Cook poached eggs. Put on the salad, sprinkle with grounded olives (chop 30 g of olives, dry in the oven at 80 degrees for several hours, season with olive oil and a mixture of 5 peppers).

Tomato soup with meatballs

  • 1 l of beef broth;
  • 500 g ground beef;
  • 1 kg of tomatoes;
  • 2 sweet red peppers;
  • 2 sweet green peppers;
  • 2 medium onions;
  • 2 cloves of garlic;
  • parsley;
  • 1/2 cup long grain rice;
  • 2 slices of white bread;
  • 1/2 tsp dried basil;
  • 1/4 tsp dried oregano;
  • olive oil;
  • salt;
  • black pepper

Cut the tomatoes crosswise and lay for 1 min. in boiling water, then rinse with cold water and remove the skin. Cut the tomatoes into small cubes. Remove seed and partitions from pepper, cut into small cubes. Chop garlic. Peel and finely chop the onion. Mix half with minced meat, add bread crumbs, salt, pepper and dried basil, mix. Form wet meatballs with wet hands. In a large saucepan, heat 1 tbsp. olive oil over medium heat, put the meatballs and fry until golden brown. Put on paper towels. Add the remaining onion, garlic, red and green peppers and fry for 5 minutes. Then put the tomatoes and oregano and simmer for 20 minutes. Pour in the hot stock and bring the soup to a boil. Reduce heat and simmer for 10 minutes. Wash the rice to clear water and add to the soup. Boil for 5 minutes, then put the meatballs and continue cooking for another 10 minutes. Finely chop the parsley and add to the pan. Remove the soup from the heat, cover and leave for 5 minutes.