Vegetable sauce from the garden
‘We love the fresh vegetable sauce from
the garden. It is healthy, and you can easily adjust the ingredients according
to your style,’ .
Total time: 20 minutes
Yield: 6 cups
·
3 big tomatoes, chopped
·
1 cup of cucumber, chopped
·
1 medium red or yellow sweet chili, chopped
·
¾ cup of zucchini, chopped
·
1 small red onion, chopped
·
½ cup of fresh coriander, chopped
·
1 jalapeno containing seed and sliced
·
2 tablespoons of olive oil
·
1 tablespoon of white vinegar
·
¾ teaspoon of pepper
·
½ teaspoon of salt
·
½ teaspoon of Egyptian fennel
·
Crunchy corn cake
Vegetable
sauce from the garden
In a big bowl, mix all ingredients, turn
over until blended. Put into a fridge, cover until use. Serve with corn cake
Note:
Use an instant glove when slicing the hot chili; oil can hurt the skin. Avoid
eye touching.
6-layer salad
‘This salad is a dish that satisfies
all. I use this recipe whenever I need an acceptable dish. It is quickly
cooked, can be available and looks great,’ .
Prepare: 20 minutes + cooling
Yield: 12 portions
·
1 ½ cups of uncooked shell-shaped pasta
·
1 tablespoon of vegetable oil
·
3 cups of ground lettuce
·
3 well-cooked eggs, sliced
·
¼ teaspoon of salt
·
1/8 teaspoon of pepper
·
2 cups of cooked ground chicken breast
·
1 packet (10 ounces) of unfrozen Holland peas
Sauce:
·
1 cup of Mayonnaise
·
¼ cup of sour cream
·
2 green onions, chopped
·
2 teaspoons of Dijon mustard
Topping:
·
1 cup (4 ounces) of ground Monterey Jack or Colby
cheese
·
2 tablespoons of sliced fresh parsley
6-layer
salad
1.
Cook the pasta according to the instruction
2.
Put the lettuce in a 2½-inch glass bowl; covered with
pasta and eggs. Sprinkle some salt and pepper. Put a layer of chicken and peas
in. In a small bowl, mix the sauce ingredient until blended; sprinkle on the
top. Put into the fridge in some hours or overnight.
3.
Before using, sprinkle some cheese and parsley
