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Endive salad with corn, peppers and olives

Endive salad with corn, peppers and olives

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Wash each lettuce leaf well, break the maricele into pieces. Peel the red onion and cut the fish, put it in apple cider vinegar with salt to soften it and add pieces of green onion and a pinch of salt and pepper. with lemon from the grinder. Then make a sauce from vinegar, oil, a teaspoon of sugar, a pinch of salt, pepper with lemon from the grinder. , corn kernels and black currants and finally pieces of melted cheese.

Delicious! this was my lunch without anything else and it was full and I felt great eating it!

Corn grains - 13 recipes

Recipes with corn kernels boiled sweet, fresh or canned.

Maize (Zea Mays) is native to tropical America, where it was grown around 5200 BC, being the main food grain of Native Americans. They are considered regions of origin of corn Peru, Colombia, Central America and Mexico, from where it then spread around the globe.

It retained its importance in tropical America even after Europeans brought wheat from Europe. In fact, in Latin America, corn is still the main food grain, except for the states of Argentina, Chile, Uruguay.

It was brought to Europe by the Spanish and gained a great extension in the seventeenth century, when it reaches southeastern Europe, under Turkish rule. Here it spread rapidly, both due to favorable soil and climate conditions, and especially for socio-economic reasons (until 1829 the wheat trade was a Turkish monopoly, while corn was not taken as a tribute, being disliked by the Turks and thus his culture developed at will).

If the Portuguese brought corn to Africa and East India at the beginning of the 16th century, it is also mentioned in other parts of Asia in that century: in Burma, and later, in 1570, in China. It has the advantage that it gives a much higher production per hectare than millet, and between the rows of corn can be sown associated crops such as beans, squash, potatoes, etc.

There are several varieties of corn, some of which are grown for polenta, others as animal feed, as a green meal, and others for obtaining fermented beverages. So it can be used as a food plant (in most Latin American countries, those of southern - southeastern Europe or in the states of Africa and South and Southeast Asia) or for animal feed, but also as an industrial plant, because by "industrializing" the seeds (which contain 70% starch, 12% protein, 5% fat, etc.) we obtain: starch, dextrin, alcohol, glucose, oil and others.

From the germs of corn grains is obtained special edible oil, or a raw material from which vitamins E and F are then prepared.


Regardless of the choices we make for a combination of salty appetizer that satisfies our tastes and culinary preferences, an appetizer crown with corn and mushrooms is one of the successful options that we can often rely on when we want a special dish to we crown the festive meals and more.


  • 5 eggs
  • 3 tablespoons olive oil
  • 50 gr. mushrooms
  • 50 gr. pepper
  • 100 gr. maize
  • 20 gr. salami in pepper crust
  • 20 gr. CHEESE
  • 2 green onion threads
  • 2 tablespoons seedless green olives
  • 100 gr. flour
  • 1 + ½ teaspoons baking powder
  • 1 pinch of salt and pepper

I'm used to making my recipes easier to organize through a very good organization, so for a start I take almost all the necessary ingredients and start chopping onions, bell peppers, Champignon mushrooms, pitted green olives, cheese and a few slices of salami in crust of pepper.

I set one of the five prepared eggs aside because I intend to use it at the end, then separate the yolks from the egg whites.

For a moment, rub the yolks well with three tablespoons of olive oil until completely incorporated and whisk the egg whites, some of which I add over the yolk emulsion.

Lightly mix with a spatula, then sprinkle in the bowl half the amount of sifted flour together with baking powder.

Add the corn kernels and all the other chopped ingredients and then mix again carefully for a uniform homogenization.

At the end I incorporate the difference of flour over which I put a pinch of salt and pepper and the rest of the egg white foam to get a fairly airy texture despite the rich filling that I used in the composition.

I wallpaper with oil and flour a "magic" pan that I haven't used in a long time and I thought it was very suitable to get my appetizer crown with mushrooms and corn.

Preheat the oven to 190 ° a few minutes before, pour the prepared dough into the pan, and on top I add the beaten egg that I kept especially to obtain a golden and shiny crust.

I will leave the crown in the oven for 25-30 minutes after which I let it rest a little before placing it on a support plate.

It goes very well with an arugula salad and some cherry tomatoes that I use in abundance for decoration.

Ingredients for the sauce

  1. The lentils are removed from the can, passed under a stream of cold water and left to drain.
  2. In a bowl put the washed and well drained salad.
  3. Cut the pepper into sticks, cut the tomatoes in half, cut the onion into small pieces and put them all in the bowl. Cut the ham into strips, the cheese as well, then add to the bowl.
  4. Mix the oil, salt and lemon juice with a small fork and pour over the ingredients. Stir and bring to the table. Garnish with parsley.

Useful advice

✽ If you don't like lentils, you can replace them with boiled corn kernels or canned sweet corn. The salad will taste just as good.

✽ The best way to chop lettuce is to break it by hand into large pieces, to keep its crunchy consistency.

✽ If you do not want to add lemon juice to this salad, you can opt for a sour yogurt sauce with dill.

Moroccan carrot salad

One of the simplest Moroccan salad recipes, totally recommended for low-carb Montignac diets (where carrots are forbidden, but only when cooked!)

Moroccan chicken

Moroccan chicken fried to the minute with hot red peppers, oranges and garlic seasoned with ground cinnamon and dried mint

Ras el Hanout (Moroccan mix of spices.

Ras el Hanout is a mixture of specific Moroccan ingredients that contains from 10 to 100 different spices!

Moroccan chicken steak

A healthy and dietary recipe for preparing chicken meat. Serve with fresh lettuce.

Greek salad, simple recipe

Greek salad, simple and quick recipe, a salad with tomatoes, peppers, cucumbers, cheese and olives. It is made quickly and is delicious, it is served as an entree or it can be a dinner or breakfast full of vitamins. Step-by-step video recipe.

Greek salad, simple and quick recipe

A salad is welcome anytime, in any season, but in summer, when it's very hot outside and you don't feel like cooking, it's the perfect food & # 128578

I make all kinds of salads, one tastier than the other. They can be served as a base, for a light meal or as an entree.

At festive meals if you prepare a few dishes with various salads, not only will the meal look very good (salads are cheerfully colored), but everything will cost you much less, and guests will be delighted by the abundance of dishes. & # 128578

Greek salad, a simple and quick recipe, is, as its name suggests, a salad of Greek origin. It is found in the menu of any Greek restaurant, it can be served as an entree or as a base, for a light meal.

I always make a generous plate and eat 3-4 people for lunch or dinner. We don't need anything else, it's more than enough. My husband and I eat without bread and we really don't feel the need for bread. This salad is very filling. & # 128578

Specific to this recipe are feta cheese, olives and oregano. I recommend you try other recipes on my blog, some of my favorites are oriental salad and eggplant salad. But, you will find many other recipes, for all tastes and pockets.

Tested by Foodstory: Salad with chickpeas and baked corn

An easy meal for summer menus. We rely on seasonal vegetables and a fresh dressing with aromatic herbs.

In summer we like to indulge in salads. Of any kind! But it's as if we're tired of the same classic combinations: lettuce, tomatoes, cucumbers, peppers. We have a favorite ingredient that we wanted to incorporate into good salads: chickpeas. As we only know it from hummus, we thought that the variant of boiled beans added to salads is a variant for a full meal.

We found a recipe we liked in the magazine Country Living, in which boiled chickpeas are combined with corn kernels, another ingredient we love in summer, and feta dishes.

Ingredients (for 8 servings):

  • grains from 5 small pigeons
  • olive oil
  • salt
  • pepper
  • 200g diced cucumbers
  • 200g boiled chickpeas (canned)
  • 110g roasted walnuts, chopped
  • 60ml fresh lemon juice
  • 3 tablespoons freshly chopped oregano
  • 3 tablespoons
  • olive oil
  • 1 clove finely chopped garlic
  • 120g crushed feta

Grease the corn with olive oil, season with salt and pepper and bake on the grill for about 15 minutes. After it cools, clean the grains from them. (Our test showed that you can also use canned corn grains that you can brown in a pan greased with oil.)

Put the corn kernels in a bowl with the diced cucumber, drained chickpeas and chopped walnuts.

Prepare a dressing separately with lemon juice, oregano, olive oil and chopped garlic. Pour it over the vegetables in the bowl and mix. Before serving, add the crushed pieces of feta.

Verdict: We liked it precisely because it is easy to prepare and does not involve complicated techniques. We liked the combination of textures between cucumber, chickpeas and feta. I put browned tortillas next to it. We will add even more herbs next time and we think it can be tried with any type of cheese.

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Valerian salad with sprouts, corn and peppers

a bag of valerian bouquets 2 capsicums 1/3 jar of canned sweet corn 1/2 can of Riga sprouts in oil 1/2 red onion salt extra virgin olive oil red rice vinegar.

Method of preparation

In the salad bowl, place the washed and dried valerian well.

We clean the peppers from the stalks and seeds and cut their rings, which we place over the valerian bouquets.

We wash the corn, then let it drain well in a sieve. When it ran out of liquids, we sprinkled it in a bowl.

We place the red onion cut into thin rings in the middle of the salad. Then we arrange the sprouts taken out of the oil.

For this salad, we don't even bother to prepare a dressing. It is enough to lightly salt it, to sprinkle it first with olive oil of the best quality, dense and aromatic, and finally we give it a very fine sour taste with a few tablespoons of red rice vinegar (you can find it in the supermarket with soy sauce and others with oriental specificity).

How to Make Texan Salad Recipe & # 8211 Best Tips & Tricks

1. What ingredients can we replace in the Texan caviar recipe?

This recipe is so versatile! It is very easy to replace the ingredients and here's how.

What do we do if we don't have black beans on hand?

This Texan salad recipe is usually made with black beans, but you can use any type of bean. I like to make it with red beans or chickpeas.

Don't know which one to choose? Take a can with a mix of beans and see which one you like best.

What kind of tomatoes should we use?

Again, the choice is yours!

There is no wrong answer when it comes to delicious tomatoes. You can make this recipe for Texan caviar with normal tomatoes, which will go very well with the Italian dressing.

I prefer cherry tomatoes. It is very easy to cut them in half, keeping their small and nice shape. And they are a little sweeter!

Can we replace coriander?

Sure! You can replace it with other fresh greens such as parsley, basil or oregano. I still prefer coriander because it adds more freshness to the Texan salad.

Can we replace maple syrup with honey?

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Why do you need extra virgin olive oil?

Good question! When making salad dressing, always use extra virgin olive oil. Aroma matters most in absolutely any dressing because it must complement and intensify the aroma of food.

Extra virgin olive oil has a much superior aroma than the usual one, which should be used only for cooking. It makes all the difference in the Texan caviar recipe with Italian dressing.

2. What can we serve with this Texan salad?

I like to serve it as an appetizer or as a quick snack with corn tortillas for a little texture. And the blue corn chips have such a beautiful color and fit perfectly in this salad!

If you are organizing a party, put a large bowl of Texan salad and corn tortillas in the middle of the table and everyone will thank you. Believe me, they won't even want a second dish.

And for the most edible of you, you can serve this Texan caviar as a side dish. And here are some dishes that fit perfectly:

This Texan salad recipe is perfect as a garnish for chicken, steak or grilled fish with a lettuce.

To give it a Mexican touch, you can even serve it with shrimp with tequila sauce wrapped in corn tacos.

By the way, you should see this vegan tacos recipe.

There are so many ways you can use this Texan caviar recipe, right?

3. What is the best dressing for your Texan salad recipe

This Italian dressing room is in the top of preferences in our house. I make a double portion every week and keep it in the fridge. It's that simple! Just put all the ingredients in a jar, then shake it to combine.

Another dressing you could try is the one I used in this tuna salad recipe with pasta and corn. It is so versatile that you can use it in any salad.

A classic dressing that you can still use is aged balsamic vinegar mixed with a good amount of extra-virgin olive oil. Simple and yet very delicious!

Or you can try the dressing from this chicken recipe with avocado and chimichurri sauce. It is full of intense and delicious flavors.

4. How to prepare the ingredients for this Texan caviar

How do we choose the avocado?

To buy the perfect avocado you need to plan a few days in advance. When buying them, choose avocados that are only slightly soft to the touch, not very soft.

Let them bake for two or three days on the kitchen counter. Then they will be perfect for the Texan caviar recipe.

How do we clean the avocado and how do we remove the seeds?

It's much simpler than it looks! With a small knife * cut the avocado in half starting from the top.

Now, with a larger knife, hit the kernels with the sharp side. The knife will be easily inserted into the kernel. Lift the knife, removing the seeds with it. The core of the avocado will remain intact.

Now, with the same cleaning knife, cut three vertical lines into the flesh of the fruit, then cut 3 horizontal lines. Turn each avocado half over a bowl, and they will come off immediately.

Now you are ready to make this Texan salad with Italian dressing!

What do we do to prevent the avocado from turning black?

You don't have to worry about the avocado used in this Texan salad recipe. It contains lemon or lime juice and the antioxidants in citrus juice keep the avocado fresh and green.

That was all for today, my dear foodies! I hope you enjoyed my Texan caviar recipe. It will definitely become one of your family's favorites!

For more video recipes please subscribe to my YouTube channel.

How to prepare simple or assorted lettuce with tomatoes, peppers, garlic, onions

The roots can be grated on a large grater, the legumes are cut from the knife into different shapes and sizes that give a pleasant appearance to the salad.

Washed and sliced ​​salad breaks the pieces. Cut cucumbers or onions into rounds.


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