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SanCho
Ingredients: 4-6 servings: 4-6 chicken legs, 1 glass of orange juice, 1 lime, 2 liters of meat broth, 1 bulb, 3 cloves of garlic, 1 Bulgarian red pepper, 1 Bulgarian green pepper, 1 chili pepper, 5 tomatoes , 600 g pumpkins, 3 potatoes, 3 pcs. Bathata, 2 zucchini, 2 Corn Corn, 2 carrots, 3 tbsp. Tomato paste, 1.5 ppm Kumin, 1 tsp. Zira, 2 tbsp. chopped kinse, salt, pepper.
Cooking time: 1 hour
How to cook: Chicken legs fry on vegetable oil in a large pot with a thick bottom. Following send finely chopped onions, garlic and bell pepper. Mix everything, and then lay chili chilly in the pan, finely distorted zucchini and a batt, as well as tomatoes without leather and pumpkin, sliced by a cube. In addition, add tomato paste to vegetables for saturated color and zira with a cumin for piquancy. Then throw in the future soup corn cobs chopped into thin segments, and lime slices. Pour chicken broth, put in potato and carrots cubes in the pan, cover with a lid and leave a dish tomorrow before the preparedness of vegetables. In almost ready-made soup pour a glass of freshly squeezed orange juice and flood fresh greens. Latin American Chicken Soup "SanCho" is ready!
2.
Cream corn cream
Ingredients: 300 g of corn grains, 1 bulb, 1 beam of parsley, 200 ml of milk, 50 ml of cream (20%), 2 tbsp. Flour, 3 cloves of garlic, salt, pepper.
Cooking time: 30 minutes
How to cook: finely chopped onions fry on vegetable oil with salt and pepper. Then pour corn grains into the pan. Fry, stirring, seven minutes. In a separate saucepan, pour cream and milk, put on fire and gradually, stirring the wedge, pour flour. Add finely chopped garlic. The resulting cream cream is mixed in a blender with corn, roasted with onions. Grind to the state of mashedral, then add to the mixture parsley, some more flour, black pepper and garlic. Just joining everything again - and ready! Serve creamy corn cream with crispy garlic croutons.
3.
Green beans with nuts and chili
Ingredients: for 4 servings: 400 g of podolkova beans, 1 green chili pepper, 50 g of walnuts, 1 beam of parsley, 3 tbsp. vegetable oil, salt.
Cooking time: 20 minutes
How to cook: finely chopped sharp green chili pepper frying on vegetable oil with naked walnuts. Green pod beans omit in boiling water, warm, and then get cold water. Cut the beans pods in half along and send to a frying pan with nuts and chile. Stir and hit for a few minutes. Before feeding, add finely chopped parsley.