Recipes with Lemon juice

Green asparagus with mint yoghurt

Cut any tree root of the green asparagus. Cut them with an oblique cut in ½ cm short pieces. Shake the pine nuts golden on a dry pan. Rinse and pick the main salad. Oil, lemon juice and mustard, mint leaves, salt and pepper are stirred with yogurt. Turn the sa

Asparagus salad with corn sauce

Asparagus is flushed and the hard end is cut off and the asparagus sticks bundle into 4 bundles. Bring rich water with salt and sugar into boil and boil the asparagus for 10 minutes. Mushrooms are cut into slices. The onion is chopped and mixed with chopped ca

Seasoned salad with seafood

All spices are stuck in a mortar for a smooth paste. Mix this pasta with sugar, tamarind or lemon juice and fish sauce. Heat the mixture in oil and pour it over the seafood. Mix it thoroughly and let it draw at least 30 min. Put all the vegetables on a serving

Cold Rice salad with shrimp and ham

Cut the tomatoes into small cubes. Cut the sheet celery into thin strips across. Dip the peas if they are frozen, do not boil. Mix the rice with ham, shrimp and all the vegetables. Whip the oil and lemon juice with the spices and sprinkle it over the salad. De

Creole noodle salad

The oranges are peeled and divided into both. Mix banana slices with the cracked coconut, orange boats and juice. The peanuts are easily shaken on a dry forehead. The brown skin is rubbed off and the peanuts are chopped roughly and mixed in the salad. Mix the

Mushroom with goat cheese dip

Stir the cheese softly into a bowl together with creme fraiche and chives. Season with salt and pepper. Cut large mushrooms into mundane pieces. Dip the mushrooms in cone egg and then in breadcrumbs so they are completely covered. Heat the oil and sprinkle the

Baked mushrooms with goat cheese and ham

Clean the mushrooms and remove the stick. Place them on the head of a baking sheet with baking paper. Mix oil, lemon juice, parsley, salt and pepper to a marinade and brush it on the mushrooms. Put them in the oven for 5-6 min. At 250 degrees. Take out the mus

Asparagus with buns and sauce mousseline with parsley

Clean and cook asparagus approx. 10 minutes in salted water (2 teaspoons per liter). Cool them. The butter dough is rolled out to a thickness of ½ cm. Cut 8 triangles (7 cm on each side). Lay them 2 and 2 on top of each other. Brush with egg and press the t