1. Expansion
Thin, light, creamy green peas go well with brushes, croutons or toast. Easy-to-prepare food would be an excellent and affordable option for hot weather and beyond.
Inputs drop-
Net green peas – 0.5 kg;
• Olive oil – to wear;
• Fresh cilantro – 3-4 branches;
• Fresh parsley – 3-4 branches;
• Fresh mint – 3 branches;
• Garlic – 2 cloves;
• Lemon juice – to dress;
• Salt – to taste;
• Grilled pepper mixture – to taste.
Cooking method;
• Transfer the peas to a mixing bowl;
• Wash with cinnamon, cilantro and parsley;
• Dry well;
• Pick leaves;
• Stick to peas;
• Peel the garlic;
• Random cutting;
• Addition to other ingredients;
• A mixture of salt and pepper;
• season with olive oil and lemon juice;
• Beat everything well until smooth;
• Place in a glass container by twisting;
• Store this spread in the refrigerator for no more than three days, close the lid tightly.
2. Soft
On a hot summer day, you will want to maintain a simple and nutritious soft and nutritious skin made from peas, cinnamon, spinach, lemon juice and cucumber.
Inputs drop-
• young peas – 1.5 cups;
• Purified water or vegetable soup – 1-1.5 cups (you can adjust the amount of liquid depending on the amount of drink);
• Fresh pumpkin long – 1 piece;
• Fresh celery – 5-6 branches;
• Fresh mint – 2-3 branches;
• Lemon juice – to taste;
• Young spinach – 1 small bunch;
• Salt – to taste;
• Ground black pepper – to taste.
Cooking method;
• Put peas in a blender;
• Wash spinach thoroughly under cold water;
• Throw it in a jar and allow excess liquid to drain;
• Wash pumpkins;
• Cut into cubes;
• Add to peas;
• Wash with mint and celery;
• dry;
• Pick leaves;
• Send it to the melting pot;
• Then add randomly chopped spinach;
• to taste with lemon juice;
• salt and pepper;
• Pour a little purified water;
• Kill until soft;
• Add more water, salt and pepper to taste if necessary;
• Pour into glasses;
• Send to the refrigerator for half an hour;
• Serve with a slice of lemon.
3. Soup
Another option for the summer menu is young pea cream soup. The dish is very soft with a rich aroma of herbs and spices.
Inputs drop-
• Vegetable soup from the cube – 1-1.5 cups;
• Peas peas – 2 cups;
• small zucchini – 1 piece;
• Medium-sized mushrooms – 5-6 pieces;
• Green onions – 2-3 feathers;
• Fresh parsley – 2-3 branches;
• Fresh Dewich – 2-3 branches;
• Fresh cilantro – 2-3 branches;
• Salt – to taste;
• Pepper mix – to taste;
• Hard cheese – to serve;
• Medium-fat cream – to serve;
• Olive oil – to taste.
Cooking method;
• Wash the zucchini;
• Cut into small cubes;
• Grease for two to three minutes in a little olive oil;
• Add chopped mushrooms;
• mixing;
• Cook for five minutes;
• After pouring finely chopped green onions;
• light salt and pepper;
• Cook for one or two minutes;
• Cool to room temperature;
• Put most vegetables into a mixing bowl with peas;
• Add chopped cilantro, parsley and dill;
• Put everything in perspective;
• Add fresh vegetable broth (depending on the package you want);
• Hit again;
• Pour the soup into bowls;
• Place fried mushrooms on top with zucchini;
• Sprinkle with grated cheese;
• Add frozen cream if desired.
4. Salad
Vegetable salads are good because they help to satisfy hunger without overloading the body in the heat.
Inputs drop-
• young peas – 0.5 cups;
• Medium-sized dense tomatoes – 2-3 pcs;
• Pork cheese – 1 stick;
• Fresh pumpkin long – 1 piece;
• Green onions – 2-3 feathers;
• Fresh parsley – 3-4 tablets;
• Fresh cilantro – 2-3 branches;
• Salt – to taste;
• Red ground pepper – to taste;
• Olive oil – to wear;
• Fresh mint – 2 branches.
Cooking method;
• Wash the pumpkin;
• Cut medium-sized cubes;
• Place in a bowl;
• Wash tomatoes;
• Cut into small cubes;
• Add to Cucumbers;
• Pour the peas;
• Wash green onions, cilantro, parsley and mint;
• dry;
• Cut into small pieces;
• Add to a bowl with the remaining ingredients;
• Cheese sliced into small cubes;
• Addition to vegetables;
• during olive oil;
• Add salt and pepper to taste;
• Stir and let the salad soak for five to seven minutes;
• After serving with croutons, toast or crackers.
5. Pasta
There is nothing easier than making pasta. And if you add young peas and a piece of ham to them, the mega will be satisfying, attractive and delicious.
Inputs drop-
• Pasta – 1 pack (250 g);
• Peas green peas – 1 cup;
• Ham – 200 g;
• Medium-fat cream – 0.5 cups;
• Fresh mint – 3-4 branches;
• Fresh cilantro – 1 small bunch;
• Salt – to taste;
• Red ground pepper – to taste;
• Hard cheese – to serve.
Cooking method;
• Boil macaroni in a little salted water until tender, according to the general instructions;
• Throw it in a tin and let it cool;
• Place the peas in a deep deep frying pan;
• Pour the cream;
• Boil for two or three minutes;
• Add salt and ground pepper to taste;
• Wash with cinnamon and cilantro;
• dry;
• Cut into small pieces;
• Add to peas;
• Spend five or six minutes;
• After adding pasta;
• Cook for two more minutes;
• Prepare pasta on plates;
• with a cut cam on top;
• Sprinkle with fried cheese and serve.