Free recipes blog

Ingredients:

2 wheel of brie cheese, 20 and 8 oz
1 jar of strawberry jam
1/2 cup toasted almonds
Bread

Preparing:

Cut a thin piece of the top of the cheese.
Place on a plate the big wheel of brie cheese and put on top the smallest.
Spread both tops with the jam and sprinkle with almonds.
Serve with bread.

Ingredients:

1/2 cup cheese grinded
1/4 cup parsley
8 oz sour cream
3 tbsp green sauce
2 tbsp cilantro
1 tbsp oregano
1 tbsp pistachio
1 chopped onion

Preparing:

Mix the sour cream with cheese and green sauce.

Process cilantro with oregano, pistachio and onion.
Add sour cream mixture and process.
Cover and refrigerate for 2 hours.

Ingredients:

400 g black olives seeded
2 garlic cloves
3 tbsp olive oil
2 tbsp tomato paste
4 basil leaves chopped fine
1 tomato, peeled seeded finely chopped
Salt and pepper

Preparing:

Process olives with garlic, tomato paste, olive oil and basil.
Remove from the processor and add tomatoes, salt and pepper.
Serve with toast chips.

Ingredients:

1 cup cream
220 g cream cheese
2 beets cooked, shelled, processed and castings.
2 egg whites
2 envelopes unflavored gelatin
2 tbsp dill
1/2 tsp salt and pepper

Preparing:

Heat cream over low heat with gelatin.
Incorporate beet and cream cheese.
Add the dill, salt and pepper.
Add the egg whites and mix well.

Pour the mixture in molds and refrigerate for 2 hours.

Ingredients:

15.8 ounces (2 cans) black-eyed peas, drained
1/2 cup fresh lemon juice
1/3 cup tahini (sesame-seed paste)
3 garlic cloves, peeled
1 tsp groun cumin
1/2 tsp salt
1/2 tsp paprika

Preparing:

Process all the ingredients until smooth.
Serve with chips or pitas.

Ingredients:

2 eggplants
1 garlic clove
Toasted almonds
Salt and pepper

Preparation:

Roast in the oven the eggplants until they are wrinkled.

Remove the inside.
Process with garlic, salt, pepper and the almonds until obtaining a homogenous mixture

Ingredients:

2 1/4 cups sour cream
2 1/4 cups natural yogurt
1 cup fresh chopped spinachs
1/4 cup fresh chopped mint
1/4 cup peanutbutter
1/4 cup fine chopped peanuts
1 tbsp soy sauce
1 tbsp honey
2 tsp pepper cayenne
Vegetables to eat with the DIP

Preparation:

Combine the spinach with sour cream and yogur.
Add the mint, the peanut, peanutbutter, the honey, the soy sauce and the pepper.
Cover and refrigerate for 2 hours