lime – Toidublogi

April 3 2021

Tortilla soup

andrestover National dishes, Soups avocado, black beans, chicken, Mexico, tomato, tortilla, corn, lime 0

Colorful, spicy, fresh, and delicious, as most of the Mexican dishes are, this soup is also worth all these characteristics. Soup is made with either chicken or beef, but can also be made entirely veggie. The main ingredients of this soup are tomato, onion, garlic, and tortilla strips or corn tortilla chips available in the supermarkets, fresh chili, sometimes black beans, and corn. This soup is served with avocado and sour cream and lime juice are added to taste.
The soup should be well thick and nutritious and suitable for eating as a main course.

Preparation time: 1-hour chicken cooking, 30 min soup preparation
Level: easy
Serves: four

Ingredients:
1 medium onion chopped
3-4 crushed garlic cloves
10 pickled jalapeno slices
3 chicken fillets, cooked
400 g canned crushed tomatoes
3 red chili sliced
1 teaspoon black pepper
½ teaspoon Cayenne pepper
1 teaspoon of cumin powder
½ teaspoon chili powder
100 g of canned maize or frozen maize
200 g canned black beans
1-2 tablespoons lime juice
Fry a few tablespoons of cooking oil
A few handfuls of tortilla chips
A handful of chopped coriander
Serve a few tablespoons of sour cream
1 ripe avocado cut into pieces for serving
1 tablespoon chopped coriander leaves for serving

Preparation:
1. Boil chicken fillets in a little water for about an hour, tear the meat into pieces with a fork
2. Chop the onion and garlic and fry in cooking oil for a few minutes
3. Pour the liquid leftover from cooking the chicken on the onion and garlic
4. Add canned tomatoes, cumin, ground black pepper, cayenne pepper, chili powder, bring the mixture to a boil
5. Slice the chilies and add to the soup. Add chicken, jalapeno slices, chopped coriander, corn, and black beans.
6. Boil for about 10 minutes.
7. To serve, chop the avocado, sprinkle tortilla chips on the bottom of the bowl, fill the bowl with soup and sprinkle with more tortilla chips. Sprinkle with avocado pieces, add sour cream and coriander leaves if desired. Serve immediately, because the soup is best when the tortilla chips are still crispy.
Ready !!!

October 24 2020

Guacamole

andrestover Dips and spreads, National dishes, Vegetarian dishes avocado, cherry tomatoes, Mexico, chili, lime 0

Guacamole is an avocado-based dip that became popular about 30-40 years ago. In somewhat dubious historical sources, a similar type of food dates back to the 16th century. It was originally made simply as an avocado cream or with tomatoes and onions. Modern guacamole recipes are not very old and there are many modifications and variations of these recipes. I have made guacamole in such a way that to fly the ripe avocados I have used tomatoes, red onion, fresh chili, black pepper, a little olive oil, and lime juice.
Suitable for Mexican food or just for sweetening vegetables or bread.

Preparation time: 15-20 minutes
Level: easy
Quantity: for two to four

Ingredients:
4 ripe avocados
6-8 cherry tomatoes
Half of the red chili fines finely chopped
Half a medium red onion finely chopped
Juice of one lime
1 tablespoon freshly pressed olive oil
For seasoning with sea salt and black pepper

Preparation:
1. Remove the peel and stone from the avocados, crush with a fork to a uniform mass as desired
2. Chop tomatoes, red onion, and finely chop the chili, add to the avocado mass
3. Add oil, salt, pepper, and lime juice and mix until smooth
Serve with Mexican food, bread, raw vegetables or eat as it is.
Ready !!

May 12 2020

Chicken-broccoli stir-fry

andrestover Bird meat, National dishes broccoli, chicken, China, rice-noodles, lime 0

Like almost all Chinese wok dishes, this dish is easy and quick to prepare, and it is very light and delicious. I found this recipe years ago and have modified and simplified it to make preparation even easier and overall taste even better.

Preparation time: 10-15 minutes preparation, 10 minutes frying
Level: easy
Quantity: for two

Ingredients:
120-130 g wide rice noodles (eg Santa Maria)
300-400 g chicken fillets, cut into long strips
300 g of fresh broccoli
5-6 medium garlic cloves sliced
2 eggs beaten
1-2 tablespoons soy sauce
For frying cooking oil
Black pepper and salt for seasoning
Half the lime juice to squeeze onto the food

Preparation:
1. Bring the water to a boil and pour over the rice noodles so that they are completely covered with water. Leave to stand until you prepare the other components
2. Slice the garlic, half the individual broccoli florets lengthwise, slice the chicken fillet into long strips
3. Heat the oil in a wok pan until very hot, fry the chicken fillets quickly for 1 minute, add the broccoli and fry for another 1.5 minutes, stirring constantly.
4. Add garlic and soy sauce. Season lightly with salt and black pepper. Fry for another 1 min
5. Pour the chicken and broccoli mixture into a bowl use later if mixing food together. Strain rice noodles.
6. Pour a few tablespoons of oil into the pan, heat up, and pour the beaten egg into the pan. Stir the egg in hot oil quickly for about 30 seconds, add the chicken and broccoli mixture and add the rice noodles.
7. Stir and fry for about 1 min. Squeeze half the lime juice into the food, season with salt if necessary and shake over the black pepper
Serve hot.
Ready !!

July 21 2018

Tom kha kai

andrestover Soups champignons, chilli, Thailand, lime 0

Tai ja Laose köögi klassikaline supp, mida valmistatakse kanalihast, seentest, kookospiimast ja mille muudab vürtsiseks tšilli ja hapukaks sidruni või laimimahl. Valmistasin selle supi Aadi sünnipäevaks Varnjas. Originaalis tehakse seda suppi kasutades galangalit ja kaffrilaimi lehti. Kuna mul neid käepärast ei olnud, siis ma kasutasin värsket ingverit ja sidrunilehti. Supp on võrtsikas, kergelt hapukas ja väga mõnusalt sobiv palavasse suvepäeva.

Valmistamisaeg: 15 min ettevalmistus, 30 min keetmine
Tase: lihtne
Kogus: kuuele või kaheksale

Koostisosad
500-600 g kanafileed
300g seeni (šampinjonid ja austerservikud sobivad hästi)
4 punast tšillit
3 spl Tai kalakastet
2 keskmist küpset tomatit
1 spl sidrunheina
3 laimi
4 sidrunilehte
1 tl suhkrut
2 keskmist mugulsibulat
3-4 cm jupp värsket ingverit (või galangait)
1 spl õli
800 ml kookospiima
800 ml vett
Soola
Peterselli või koriandrit

Valmistamine
1. Viiluta sivul sektoriteks, haki ingver või galangal
2. Kuumuta potis õli, prae kergelt sibulat ja inbverit
3. Lõika kanafilee parajateks ampsusuurusteks tükkideks, viiluta seened, lisa potti ja sega
4. Lisa vett ja maitseained (sidrunhein, laimil või sidrunilehed, samuti kalakaste lase keema
5. Lõika tomatid tõkkideks ja lisa supile. Viiluta tšillikaunad ja lisa supile.
6. Pigista supi sisse laimimahl. Keeda suppi kuni kana on pehme.
7. Serveerimiseks lõiks juurde soovi korral laimisektoreid, et inimesed saaksid mahla supile peale pigistada, haki petersell või koriander ja kasuta seda serveerimisel.
Valmis!