What to cook from green peas (6 photos). Fried young pea pods delicious recipe

Site arrangement 19.10.2019

Site arrangement

Dishes from green peas, these are salads, soups, a side dish or a sauce, almost everything can be prepared from it. Green peas of some varieties do not need to be blanched, and you can add it to salads, first and second courses fresh. Missed the moment and the peas hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will have joy for the winter. Dishes from green peas are very diverse.

Ingredients:
¾ stack. chopped onion,
1 ½ stack water,
2 stacks of peas
2 tbsp butter,
1 tbsp flour,
½ stack fat cream,
salt, pepper, nutmeg.

Cooking:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and leave about ¾ stack. for later use. Melt butter, add flour and spices and heat until golden color stirring so that it doesn't burn. Add cream and vegetable water, stir and simmer until thickened. Add vegetables and bring to a boil.

Ingredients:
250 g peas,
2 tbsp natural yogurt or sour cream,
1 chili pepper
1-2 garlic cloves,
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.

Cooking:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Mix all the ingredients in a blender, add lemon juice and chopped mint.

Dishes from green peas are prepared very simply, and soups made with it are hearty and light at the same time. Perfect option for those who are kind to their figure.

Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml vegetable stock
400 g peas
2 tbsp tomato paste,
2 tbsp greenery,
salt pepper.

Cooking:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas, put on a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs
100 g sour cream
2 tbsp dill greens,
1.3 liters of water,
salt, pepper - to taste.

Cooking:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven with medium heat for 20 minutes. When serving, cut the cucumbers into slices in the soup, add greens and sour cream.

Ingredients:
750 ml of broth,
100 g pasta
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion
3 tbsp grated cheese
salt, pepper - to taste.

Cooking:
In half the norm of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer for 30 minutes over low heat. Add small pasta and bring to a boil. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. Sprinkle with cheese and herbs when serving.

Ingredients:
1 leek
500 g peas
1 tbsp butter,
2 ½ stacks vegetable broth,
¼ stack. chopped mint,
1 tsp lemon juice
sour cream, salt, black ground pepper.

Cooking:
Melt butter, add chopped leek, salt, pepper and simmer, stirring, 3 minutes. Add broth and bring to a boil. Then add the peas and bring back to a boil, reduce heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup with a blender and serve with lemon juice and greens. Put 1 tbsp in each plate. sour cream.

Ingredients:
1 kg of peas,
4 stack water,
1 head of lettuce
¼ tsp ground white pepper,
2 tbsp soft cream cheese,
3 tbsp butter,
a pinch of lemon peel,
salt.

Cooking:
Melt the butter in a saucepan, add the chopped lettuce and heat through for 5 minutes. Add peas and simmer, stirring, 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve with cream cheese.

Ingredients:
1 carrot
1 parsley root
¼ celery root,
¼ head white or cauliflower
200 g green peas,
½ tbsp butter,
salt, herbs.

Cooking:
Cut vegetables and roots into thin strips, add salt and stew over medium heat with butter. Then pour in the broth and cook until done. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it boil and serve, sprinkled with herbs.

Add green peas to side dishes and main courses, and they will sparkle in a new way!

Ingredients:
150-200 g bacon
1 onion
300 g rice
2-3 tbsp white wine,
1 liter vegetable or chicken broth
250 g peas,
1 tbsp sour cream, yogurt or cream fresh,
1 tbsp grated cheese
butter for frying, salt.

Cooking:
Fry finely chopped bacon with chopped onion in butter. Add the risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Ingredients:
350 g peas,
3 shallots,
bunch of lettuce
50 g butter,
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.

Cooking:
Melt the butter in a frying pan, put the peas, chopped onion and chopped lettuce, mix and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

Ingredients:
200 g peas
1 onion
1-2 garlic cloves,
1 young zucchini
handful of asparagus,
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.

Cooking:
Finely chopped onion fry with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and boil for 3-4 minutes. Put the cheese and pour the whole mass on pasta, previously boiled in salted water.

Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.

Cooking:
Fry the mushrooms with peas in butter for 3 minutes, add wine and fresh cream (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. Sprinkle with chopped herbs when serving.

Ingredients:
300 g of meat,
2-3 potatoes
1 onion
1 carrot
300 g peas
1 tbsp tomato paste.

Cooking:
Meat cut into cubes and boil. Strain the broth. Chop onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, pour in the broth, salt, pepper and cook over medium heat until tender.

(idea for breakfast)

Ingredients:
200-300 g boiled pasta,
200 g peas
200 g broccoli,
grated cheese,
5-7 eggs.

Cooking:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), salt and pepper. Whisk the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the fritata with cheese a few minutes before it's done.

Ingredients:
300 g of meat,
1 onion
1 carrot
1 Bell pepper,
7-8 potatoes,
400 g peas
salt, pepper, saffron, herbs.

Cooking:
Put the meat cut into cubes in a saucepan, cover with water and set to boil. From the moment of boiling, reduce the heat and cook the meat for 20 minutes. Fry the onion, carrot and sweet pepper in a frying pan, add to the meat. Meanwhile, cut the potatoes into cubes and add to the pot with the meat. When it is almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Take the pot off the heat, add some saffron and cover the pot with a towel to let it sweat. Sprinkle with herbs when serving.

Rice and peas side dish

Ingredients:
500 g peas
2 stack rice,
1 tbsp butter,
4 stack water,
salt, nutmeg - to taste.

Cooking:
Boil the peas until tender and put on a sieve. Rice fry in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix the cooked rice with peas and season with nutmeg.

Ingredients:
1 kg of peas,
200 g ham
500 g onion
1 ½ stack water,
6-7 tablespoons olive oil,
pepper, salt, dill - to taste.

Cooking:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover with a lid and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.

Green peas with rice in the microwave

Ingredients:
2 stack long grain rice,
2 stack peas,
2 sweet green peppers
2 cm ginger root
4 tbsp butter,
4 bulbs
2 cm cinnamon sticks
4 ½ stacks water,
salt.

Cooking:
Put the butter in a deep bowl and put in the microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer to 3 minutes at maximum power - the onion should become translucent. Add rice, add water, salt and cook for 12 minutes on full power until the rice is cooked but not overcooked. Let sit in the microwave for a couple of minutes, then separate the rice grains with a fork.

Ingredients:
400 g spaghetti,
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. chopped walnuts,
salt, pepper - to taste.

Cooking:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until Brown color. Boil the peas in salted water and drain on a sieve. Using a blender, puree peas, basil, grated cheese, garlic, passed through a press, walnuts and olive oil. Salt and pepper. Stir in fried ham. Serve spaghetti with pea pesto and large quantity grated cheese.

Ingredients:
1 cup carrots, cut into thin strips
400 g peas
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.

Cooking:
Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Salt and pepper.

Pea and tomato salad

Ingredients:
2 tomatoes - "fingers",
½ stack peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped lettuce,
1 garlic clove
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Cooking:
Blanch the peas for 3 minutes in boiling water, then dip it in ice water. Throw on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, pressed garlic, sugar, salt, and dried basil and shake well until a homogeneous mixture is obtained. Combine the tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

Ingredients:
15 pieces of small new potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.

Cooking:
Boil potatoes in boiling water, drain and pat dry. Boil the peas in boiling water for 10-15 minutes and put on a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over.

With pleasure, cook dishes from green peas and treat them to your home. Enjoy your meal!

Larisa Shuftaykina

Peas has been in our life for a very long time. For many years from peas much has been invented lots of various dishes . Its benefits for our body are simply invaluable, it is worth our attention as often as possible.

The most common dishes from peas are pea soup and pea puree, but these are far from the only ones dishes, which can be prepared with a pack of peas in the kitchen cabinet. Try some of these recipes for a varied diet for your family.

Pea cutlets
Deep-fried pea balls
Pea casserole
Vegetable casserole with peas
Vegetable aspic with peas
Peas with rice and ham

Pea cutlets

Pea cutlets

Delicious and satisfying cutlets of their peas will be a great variety for your family. They can be easily cooked during fasting, and they can also be served instead of a traditional side dish for meat dishes or various salads.

Your kids will love these meatballs. I serve them as pancakes with sour cream or any other sauce you like.

To prepare pea cutlets you will need:

Dried peas - 300 g;
Chicken egg - 1 piece;
Onion - 50 g;
Carrots - 50 g;
Salt - to taste;
Ground pepper - to taste;
Wheat flour - 4 tablespoons;
Garlic - 2-3 cloves;
Refined sunflower oil - for frying.

Let's start cooking:

For cooking, it is better to pre-soak peas in water for 5 hours or overnight, but if you are soaking overnight, then keep it in a cool place so that it does not ferment.
Put the peas to boil. It must cook until done. Do not pour a lot of water, it is better to add it during cooking if necessary, because if there is a lot of it, then you will not be able to drain it. Let the cooked peas cool to room temperature.
Peel the onion and chop coarsely.
Peel the carrots and cut into pieces randomly.
Peel the garlic.
When the peas have cooled down, pass them through a meat grinder along with onions, carrots and garlic.
Salt and pepper the resulting mass to your liking.
Add the egg to the cutlet mass, and mix everything well just with your hands.
Then add flour to the mass, add it 1 tablespoon at a time, knead thoroughly after each spoon. The amount of flour may vary depending on the dryness of the peas and the quality of the flour. You should get a dense mass, but not very tight.
Form cutlets from this mass. Fry the cutlets in vegetable oil until golden brown on both sides.
Serve ready cutlets on the table with sour cream, other sauce or vegetable salad.

Enjoy your meal!

Deep-fried pea balls

Deep-fried pea balls

Pea balls a great dish for any occasion, they can be prepared just for lunch or served for festive table. The dish is very nutritious and no less tasty.

Smoked cheese gives the balls a pleasant aroma and smack of smoke, making them more delicious. My kids love them and eat them with great pleasure. These balls are most delicious when hot, until the crust has lost its crunch.

To make pea balls you will need:

Boiled peas - 350 g;
Smoked sausage cheese - 150 g;
Green onion or onion - to taste;
Egg - 1 piece;
Breadcrumbs - 3 tablespoons;
Ground pepper - to taste;
Salt - to taste;
Flour - 4 tablespoons;
Fresh dill - to taste.

Let's start cooking:

Peas must first be filled with water. Then drain the water, pour fresh, add a little baking soda for fastest cooking and put to boil. It must be cooked until fully cooked. Peas should turn out thick, so do not pour a lot of water for cooking, it is better to add if necessary. Do not salt the peas while cooking.
Let the cooked peas cool to room temperature. Then, if necessary, grind it with a blender or meat grinder.
Peel the onion and chop it as small as possible, you can rub it on a grater. Add to peas.
Chop the green dill as finely as possible. Also add it to the peas.
Sprinkle the breadcrumbs over the peas, break the egg, salt and pepper to your liking.
Grate the cheese on a fine grater immediately to the peas.
Mix the whole mass thoroughly, let the mass stand for 15 minutes.
Form balls from the pea mass, roll them in flour.
Take the smallest saucepan, preferably from of stainless steel. You should not take a large one, the balls must be cooked and for a large pan you will need too much oil to use.
As soon as the oil warms up well, gently lower the balls into it. While they boil in oil, gently stir them. Fry them until golden brown.
Then take a large plate, cover it with a paper towel or thick napkins. Put the balls on a covered plate, so the unnecessary oil will leave the balls.

Your pea balls are ready to serve!

Pea casserole

Pea casserole

This pea casserole will be next in your cookbook. It turns out very tender and pleasant in taste. Peas make it very nutritious and it is quite possible to use it as an independent dish for lunch or dinner. You can serve it with salads, meat or fish dishes.

To make pea casserole, you will need:

Dried peas - 250 g;
Fatty sour cream - 2 tablespoons;
Cheese "Dutch" - 100 g;
Egg - 3 pieces;
Ground coriander - a quarter of a teaspoon;
Salt - to taste;
Ground pepper - to taste;
Refined sunflower oil - 2 tablespoons.

Let's start cooking:

Peas must first be cooked until fully cooked. If you want to make a casserole for breakfast, you can cook the peas in the evening, so in the morning the casserole will take a minimum of time.
Let the cooked peas cool to room temperature. If necessary, grind it with a blender or meat grinder.
Grate hard cheese into the already cooled peas on the smallest grater. You can replace it with smoked sausage, then the casserole will also smell like smoked meat.
Break the eggs into a separate bowl, add all the sour cream to the eggs (I often put 2 times more than in the recipe, it tastes better to me). Mix eggs with sour cream with a fork. Pour the mixture into the peas.
Add salt and pepper to your taste.
Add ground coriander and 1 tablespoon vegetable oil.
Mix everything thoroughly. You can do this with a blender or mixer.
Next, take a baking dish, grease it with the remaining oil. Pour the pea mixture into a casserole dish.
Put the mold in the oven, preheated to 180 °, bake the pea casserole for 30 minutes, it should be browned.
Remove the casserole from the oven and let it cool. It is better not to serve it hot, it can crumble, and when it cools down, it will become more dense and will keep its shape.

Enjoy your meal!

Potato casserole with peas

Potato casserole with peas

Such a casserole great way do not throw away products. If you have mashed potatoes or peas in your refrigerator, then you can cook such a wonderful dish from them.

This casserole is perfect for summer. vegetable salads, and in winter it goes well with a Chinese cabbage salad. It turns out everything is very simple, cheap and incredibly nutritious.

To prepare the casserole with peas and potatoes, you will need:

Potatoes - 300 g;
Dry peas - 100 g;
Onion - 50 g;
Egg - 1 piece (large);
Salt - to taste.

Let's start cooking the casserole:

You need to pre-fill the peas with water, so it will cook much faster. (If I want to cook it for dinner, I pour peas in the morning while breakfast is warming up).
Then drain the water in which the peas swelled and fill with clean water. (Don’t pour a lot of water, you don’t need liquid puree, it’s better to add water during the cooking process, because you won’t remove the excess liquid later. But if it so happened that the puree is liquid, grind dry peas in a coffee grinder to flour, and add it to another hot puree, so you add thickness).
Refrigerate the puree.
Peel the potatoes, boil them in the same way until tender.
While the potatoes and peas are cooking, prepare the onions. To do this, clean it and cut it as small as possible. Fry the onion as for soup in 2 tablespoons of vegetable oil.
When the potatoes are cooked, drain all the water and pat them down with overcooked onions instead of butter.
Combine both purees.
Add the egg to the pea and potato mixture and season with salt and pepper to taste. (I sometimes add sour cream or mayonnaise, it turns out more gently).
Take a baking dish, grease it vegetable oil which is left.
Put the form in the oven, preheated to 180 °, bake until golden brown. (I don’t indicate the time, because each housewife has her own size of form and baking will take place in different ways).
Remove the casserole from the oven and let it cool. It is best served chilled to room temperature.

Enjoy your meal!

Vegetable casserole with peas

Vegetable casserole with peas

I call this casserole "hello from summer" in winter, such a casserole goes with a bang. She goes with any meat dish or even a fish. Children eat this casserole with great pleasure.

Its biggest plus is that all the ingredients can be purchased at any time of the year or prepared on your own since the summer, when vegetables are very affordable. Be sure to cook this delicious and healthy dish for your family.

To prepare vegetable casserole with peas:

Green peas - 300 g;
Cauliflower - 500 g;
Carrot - 100 g;
Bulgarian sweet pepper - 100 g;
Egg - 4 pieces (large);
Wheat flour - 50 g;
Salt - to taste;
A mixture of ground peppers - to taste;
Breadcrumbs - 3 tablespoons;
Butter - 20 g;
Cheese "Dutch" - 200 g.

Let's start cooking:

For cooking, you must immediately prepare all the ingredients.
If the peas are frozen, then pour them into a colander and let them defrost gradually while you prepare the rest of the vegetables. If you don't have frozen peas and can't buy them, you can substitute them with canned green peas.
Take the cauliflower and separate the florets.
Peel the carrots, cut them into thick circles.
Put a pot with a little water on the fire. Let her boil.
As soon as the water boils, pour the carrots into it, let the carrots blanch for 10 minutes.
Then add all the cabbage and let them blanch together for another 5 minutes.
Discard the vegetables in a colander. Let them cool down.
Cut the pepper in half, remove the core with seeds, cut the pepper into small cubes.
Cooled vegetables, cabbage and carrots, also cut into small cubes. It is desirable that all vegetables are not many in size. over size peas.
Peel the onion and cut it as small as possible.
Combine all vegetables and mix well.
Now take the eggs and separate the whites from the yolks in different dishes.
Add salt to taste to the proteins, for the whole casserole, and also pepper to your liking. Mix egg whites well with a fork.
Add protein to vegetables, mix vegetables with protein well.
Take the cheese, rub it on a coarse grater in a separate bowl. Send half of the cheese to the vegetable mixture. Stir the mixture with cheese, it should disperse evenly.
Now take the yolks, beat them with a fork, adding a little salt. Gradually, little by little, add all the flour for the casserole into the yolks. The mass should be homogeneous without lumps.
Now mix both masses (vegetable and flour) into one - this will be our casserole dough.
Now take the baking dish. Lubricate the bottom and sides of the mold very generously with butter, it is better if it is soft, so it will be easier for them to lubricate.
Now sprinkle the bottom and walls of the form with breadcrumbs, after sprinkling, press them with your hand, they should cover the oil well, creating a small layer of breadcrumbs. If you do not make such a layer, then it will be quite problematic to get the casserole out of the mold later.
Pour the batter into the casserole dish. Sprinkle it with the remaining cheese.
Place your casserole dish in the oven preheated to 180°. Bake the casserole for 40-50 minutes depending on the size of the pan. Cheese will indicate readiness to you, when it is ready, it will turn brown.
Allow the casserole to cool slightly, preferably just warm, so its taste is most pleasant.
You can shake the cooled casserole out of the mold, I always leave the casserole in the mold, cut it in it and arrange it on plates.

Enjoy your meal!

Pasta with peas and cauliflower

Pasta with peas and cauliflower

Pasta food is quite everyday and mundane. But even they can be prepared very unusually and tasty. This recipe is perfect for people who fast.

A vegetable dish, with the exception of pasta, of course, but, despite the fact that it does not contain meat, it is very nutritious and will easily saturate you.

To make pasta with peas and cauliflower you will need:

Macaroni - 200 g;
Green peas - 250 g;
Cauliflower - 250 g;
Salt - to taste4
Onion - 100 g;
Refined sunflower oil - 2 tablespoons;
Greens - to taste.

Let's start cooking:

The first thing to do is to prepare cauliflower. It takes the longest to prepare. You need to separate the inflorescences from the cabbage. Boil these inflorescences in quite a bit of salted water until tender, that is, until soft. Then discard the cabbage in a colander, let all the liquid drain. Let her cool down.
While it is cooling, peel the onion, chop it not large, approximately, as for soup.
Cut the cooled cabbage into cubes, about 0.5 cm in size, but the inflorescences are naturally not all even, and therefore the pieces will certainly turn out all different, but try to keep the size approximately.
Pour vegetable oil into a frying pan and pour all the onion on it, fry the onion until soft, transparent.
Then add cauliflower to it.
Fry them together and add a little more salt and pepper to your liking. (I fry no more than 7 minutes over high heat).
It is better to take not large pasta, I get shell-shaped pasta for this dish. Boil them as you normally would. Once they are ready, throw them in a colander and rinse.
Pour the pasta into the pan to the cabbage, mix quickly so that they do not stick together, if necessary, add oil, butter or, the same vegetable. Fry everything together for another 4 minutes no more.
Drain the liquid from the peas and add it to the pasta fried with cabbage. Mix everything.
Chop the greens very finely, add it to the dish and mix thoroughly.

Such pasta can be served with sour cream or cheese sauce.

Enjoy your meal!

Vegetable aspic with peas

Vegetable aspic with peas

This dish is perfect for weekdays and holidays.. It will perfectly decorate any table. Such aspic with peas and other vegetables will add a lot of new bright colors to any table for any holiday. Such a treat will be appreciated by your guests.

To prepare vegetable aspic with vegetables and peas, you will need:

Canned green peas - 100 g;
Canned corn - 100 g;
Bulgarian sweet pepper - 50 g;
Fresh champignons - 100 g;
Carrots - 50 g;
Green onions - to taste;
Olives - 40 g;
Bay leaf - 1 piece;
Allspice peas - 3 pieces;
Parsley - 3 branches;
Dill - 3 sprigs;
Gelatin - 20 g.

Let's start cooking:

First you need to prepare the mushrooms. They are the only ones that require pre-cooking and you will need mushroom broth.
Wash the mushrooms thoroughly. Remove all excess from the mushrooms. Cut them into thin slices. Place in a 2 liter saucepan.
Peel the carrots, cut into thin circles and send it to the pan with the mushrooms.
Pour mushrooms with carrots in 500 ml of water. Put the saucepan on the stove. Add salt to your taste to the water. Put to the mushrooms Bay leaf and allspice. Boil everything until the mushrooms are ready.
While the mushrooms are cooking, pour in the gelatin.
When the mushrooms are ready, discard them with carrots in a colander. Do not pour out the broth, you need it.
Add gelatin to the broth and stir well, it should completely dissolve. Taste the broth for salt and add more if needed. Let the broth cool down.
For further preparation, take a beautiful transparent dish, if you then transfer the aspic to the dish, then take any.
Drain liquid from corn and peas. Pour them into the prepared bowl.
Peel the pepper, cut it into thin strips or small cubes, it's up to you. Also send it to the dishes for aspic.
Finely chop the green onion and add to the rest of the ingredients.
Tear the dill and parsley so that the leaves are intact, so the aspic will look much better.
Add cooled mushrooms and carrots. Mix everything.
Pour all the ingredients with the cooled gelatin broth.
Place the mold with filling in the refrigerator until it cools completely.
If you transfer the aspic to the dish, then you need the form in which it solidified, put it for 10 seconds in hot water. Loan press the dish to the top of the form and quickly turn over.

You can also prepare the filling in layers. In order to do this, you need to layer the ingredients one by one, pour each ingredient with broth and put in the refrigerator to set, then lay out the next one, pour again and let it harden, and so on until you lay out all the ingredients in layers. This activity is quite troublesome and takes a lot of time, but it turns out very beautifully.

Enjoy your meal!

Pork with peas in a spicy sauce

Pork with peas in a spicy sauce

If you want to cook pork in an unusual way then this recipe will be a godsend for you. The food just doesn't taste good.

Peas in it go very well with meat. spicy sauce makes everything together very tasty and quite unusual. Such pork can be easily served on the festive table to treat guests.

To cook pork with peas you will need:

Pork - 500 g;
Green peas - 2 cups;
Corn starch - 2 tablespoons;
Chicken broth - 250 ml;
Sugar - 25 g;
Woz - 30-40 ml;
Apple cider vinegar - 25 ml;
Soy sauce "Classic" - 3 tablespoons;
Ketchup is not spicy - 3 tablespoons;
Refined sunflower oil - 1 tablespoon;
Peanuts - 50 g;
Garlic - 2 cloves;
Canned pineapple - 200 g;
Green onions - to taste;
Fresh ginger - 2 teaspoons.

Let's start cooking:

Meat can be taken from any part you like. (I always buy meat from the back leg). Rinse the meat under running water. Cut the meat into pieces, about 2-3 cm in size, no more, but not less than 2 cm.
Take a large bowl, one in which the meat will enter and there will be an opportunity to mix it.
Pour the broth into this bowl, you can replace it with dry wine diluted with water 1: 1, namely, pour half a glass of wine and dilute with half a glass of water. By the way, with wine it turns out very tasty and even more unusual.
Add 1 tablespoon of corn starch to the same place, you can replace it with potato starch, but the taste will change a little and it needs less than corn starch, mix well so that the starch is not lumpy.
Pour the chopped meat into a bowl and mix well, all the meat should be smeared with starch broth.
Put a thick frying pan on the stove, I use an old one cast iron pan. Pour vegetable oil into it.
When the oil in the pan is hot, pour all the meat into it. Fry the meat until golden brown, but do not fry too much, the meat should just start to blush quite a bit.
While the meat is fried, pour the rest of the starch and sugar into a separate bowl, mix them, add water and vinegar, mix thoroughly.
Add soy sauce and ketchup.
Mix thoroughly, the ingredients should become a homogeneous mass.
Beat the peanut so that it becomes a large crumb.
Chop the green onion as you like.
Ginger root must be grated on a fine grater, you should get 2 teaspoons.
Peel the garlic, chop as finely as possible, do not need to pass through a press.
Peas can be taken frozen, if it is frozen, take it out in advance and defrost. You can replace frozen peas with canned ones, but then choose the highest quality and softest.
Drain the syrup from canned pineapple, it is better to discard it in a colander so that the syrup is completely stacked. It is better to buy pineapple, cut into slices, if you have it in rings, cut it into pieces of about 1 centimeter.
When the meat begins to turn ruddy, add to it green onion, peanuts, ginger and garlic. Mix everything and fry together for 1-2 minutes.
Add peas and pineapple to the meat, fry everything together for another 3 minutes.
Then add the mixture with starch to the meat, mix everything well and simmer for another 2 minutes.
Remove the meat from the stove.

You can serve this meat with any side dish to your personal taste.

Enjoy your meal!

Peas with rice and ham

Peas with rice and ham

This rice recipe is my favorite.. It combines rice and peas along with ham and a tender omelette. The taste is rich and delicate. Such rice is very nutritious thanks to peas and ham.

I have been harvesting fresh peas since the summer, freezing them so that in winter I can easily cook this tasty dish.

To make peas with rice and ham you will need:

Green peas - 300 g;
Dry rice - 200 g;
Ham - 200 g;
Egg - 3 pieces;
Refined sunflower oil - 3 tablespoons;
Salt - to taste;
Soy sauce - to taste.

Let's start cooking:

The first step is to prepare the rice. I always take a round one, but you can also take a long one, this is optional. Boil the rice almost until cooked, it should remain completely, slightly, undercooked. After it is ready, rinse it well.
Boil the peas for 5 minutes, discard the finished peas in a colander.
Take the eggs, break them into a deep bowl, beat them with a fork, salt them quite a bit.
Fry the omelette in a frying pan with a little vegetable oil. Fry it on both sides until done. Cool the finished omelet, cut it into thin strips.
Cut the ham into small cubes.
Then take a deep frying pan, pour oil on it. When the oil is hot, pour the ham and peas on it, fry them together for a couple of minutes.
Then add rice and chopped omelet to the pan.
Water everything soy sauce to your liking. I do not put salt in the dish at all, I completely replace it with soy sauce.
Let everything cook together for another 2 minutes.
Remove the skillet from the stove.

Your peas with rice and ham are ready!

Potato casserole with peas and trout

Potato casserole with peas and trout

If you love potato casseroles and fish pies, then you will surely love this recipe. This casserole is just two in one.

The trout makes the casserole juicy, while the peas add tenderness and make it more nutritious. Feeding healthy fish to children with the help of such a casserole is as easy as shelling pears, they eat it with pleasure, thanks to the peas that they love so much.

For cooking potato casserole with peas and trout you will need:

Green peas - 200 g;
Trout fillet - 200 g;
Cheese "Dutch" or "Russian" - 200 g;
Potato - 0.5 kg;
Salt - to taste;
Butter - 25 g;
Egg - 1 piece;
Flour - 3 tablespoons;
Ground black pepper - to taste;
Ground nutmeg - to taste.

Let's start cooking:

Start cooking with potatoes. It must be boiled until cooked, when it is ready, drain all the water from it. Salt the potatoes to your liking, and add pepper and nutmeg to taste. Add butter and stir as usual.
Let the potatoes cool to room temperature.
After it cools down, add the egg and flour to it, mix everything thoroughly. You will get something like a test.
Take a baking dish, grease it with vegetable oil. (For any casserole, I grease the mold with plenty of butter or margarine and sprinkle with breadcrumbs).
Lay the fish fillet on top of the potatoes. (If there are no fillets, you can simply cut the fish fillet off the bone yourself). Lightly salt and pepper the fish to your liking.
Pour green peas on the fish, you can use ice cream, but then defrost it first. It is not advisable to use canned, but if there is no other, then you can use canned peas.
Take half the cheese and rub it on top of the peas on a coarse grater.
Then lay the second part of the potato on top.
On top of the potatoes, grate the second part of the cheese on a coarse grater.
Put the form in the oven, preheated to 180 °, bake until the cheese is browned.
Remove the casserole from the oven and let it cool slightly.

These wonderful pea dishes are often prepared in our kitchen. Try to cook them too.

Enjoy your meal!

Excellent( 2 ) Badly( 0 )

Fresh green peas appear on our tables most often as part of light vegetable soups, but its possibilities are much wider. The sweetish tender pulp goes well with most seasonings and can diversify the taste of a wide variety of dishes - from salads to desserts. What to cook from green peas recipes a wide variety.

What to cook from green peas recipes

Italian dish: Panzanella salad with green peas

Use this Italian recipe as a base to which you can add any other ingredients like capers, olives, or chopped anchovies. Of course, tomatoes, peppers and any green vegetables will also be appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 green onion sprigs
1 cucumber
120 g white bread- ciabatta, pita bread, etc. - "bread with crust"
1 garlic clove
6 art. l. olive oil
2 tbsp. l. red wine vinegar

Boil, but do not overcook, the peas until tender in boiling salted water, about 5 minutes. Rinse immediately under running water cold water and transfer to a salad bowl. Chop dill and onion. Peel and finely chop the cucumber. Mix all vegetables. Cut the ciabatta in half, fry until golden brown and crunch in olive oil, and then break into small pieces and place in a salad bowl.

Mix peeled and crushed garlic with salt, black pepper, oil and vinegar and drizzle a couple of drops on the bread in a salad bowl. Place the pea mixture on top of the bread slices and pour over the remaining mixture. Decorate with any greens - the more the better.

It is interesting

Most recipes from fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea ... sausage.

Green Peas Recipe: Summer Jumble

The delicate taste of the peas does not overpower the original flavor of the mushrooms, and the textures of these two products also complement each other wonderfully.

Ingredients for 4 servings:
400 g forest mushrooms
300 g peas
2-3 tbsp. l. white wine type "Rkatsiteli"
3 art. l. sour cream
1 st. l. chopped green parsley
salt and pepper to taste

Rinse and clean mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them in butter for 3-5 minutes. Roast the fresh peas in a separate pan. Put the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on minimum heat for another 5 minutes. Sprinkle with herbs when serving.

It is interesting

While the peas are young, and the peas themselves have not fully grown, all parts are edible in it and are eaten along with the skin. In this form, in the summer, peas are added to salads, stewed or served as a side dish.

Omar Sharif's Pea Breakfast

Legend has it that Omar Sharif, a famous actor and handsome man, preferred to start the day with such a breakfast. Like it or not, it is not known for sure, but a hearty and healthy dish will surely appeal to many.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 garlic cloves
1 st. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, such as Amontillado
100 ml chicken broth
5-6 fresh mint leaves

Bring salted water to a boil in a large saucepan and add the peas - cook for 5 minutes. In another saucepan, smaller, boil the eggs until “in the bag”. Rinse cooked eggs immediately cold water so that they do not "cook" further in their own shell.
Heat the olive oil in a large skillet and sauté the minced garlic. After a minute, add the sliced ham and sauté quickly, being careful not to let the garlic brown. Pour in the sherry, leave the pan on the fire, stirring the contents for another minute, then add the broth, fresh mint, seasonings and dried peas. Boil for a minute and set aside on the edge of the stove

Peel the warm eggs and cut in half, arrange on top of the peas and serve directly in the skillet.

It is interesting

According to the same legend, sherry should be flambéed, that is, set on fire right in the pan. Omar himself did not always succeed in this culinary trick, so mere mortals can get by with simple stewing, the main thing is not to forget about sherry.

Indian dish: Kerala Spicy Peas

This dish is the perfect accompaniment to something hearty, but can also be a solo. In any case, it can take you on a culinary journey to the tastes of Kerala - the most idealistic state of India and a place where relaxation is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee butter
2 tsp cumin seeds
1 tsp mustard seeds
0.5 tsp coriander
0.5 tsp ground cardamom
1 green chili

1 bulb
450 g peas
2-3 cm fresh ginger root
3-4 garlic cloves

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

Heat the melted butter in a large skillet over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds start to pop. Place the chopped coriander, chili and onion in the skillet and sauté until the onion is translucent, about 5 minutes. Add the peas, chopped ginger, garlic, and cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you don’t want to buy a “pig in a poke”, organic food shops will help you. Ready oil costs from 4 c.u. for 100 g.

Italian dish: Summer pea ribollita

Thick vegetable soup Originally from Tuscany, traditionally served in winter, it also has a summer variation, in which the obligatory beans or beans are replaced with fresh peas. Instead of black cabbage, Savoy cabbage is needed, and olive oil remains the only permanent ingredient.

Ingredients for 6 servings:

1 ciabatta or 0.5 pita bread
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 garlic cloves

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 pink peppercorns

3 art. l. olive oil

Peel all vegetables. Finely chop the garlic and onion, dice the carrots and celery, coarsely chop the cabbage, and disassemble the parsley into leaves. Grind the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.

Place the peas in a saucepan and add enough water to cover them and then half the amount of water already in the saucepan. Bring the liquid to a boil and lower the heat. Put the finished peas on the edge of the plate directly in the liquid.
Pour a little oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili on it over medium heat for 5 minutes, and then leave, stirring occasionally, at a minimum.
While the vegetables are cooking, use a blender to puree the chopped tomatoes. When the vegetables are soft, add the parsley leaves and saute for another 5 minutes, then add the tomato puree and mix everything. Continue cooking for another 20 minutes over low heat. The vegetable mixture should be allowed to thicken and then add the peas to it along with the liquid in which it was boiled. Boil everything together for at least 15 minutes, and then supplement with cabbage leaves. Stir and ... put pieces of dried ciabatta on top. Sprinkle the remaining bread olive oil, remove the pan from the heat and let the soup brew for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.

Young peas are known to be very useful. As a rule, we are used to eating it raw or canned. Today we want to offer you original recipe- young pea pods fried with garlic and soy sauce. An excellent side dish for meat dishes. Believe me, it's very tasty! You will definitely like it.

Young pea pods fried with garlic

The recipe is very simple, ready in just 10 minutes. Peas are used very young, in which peas are just beginning to form. This dish tastes amazing! If you have never tried this recipe, be sure to cook it.

Ingredients:

young peas in pods - 250 grams
garlic - 1 clove
butter - 1 tbsp
soy sauce - 1 tbsp
ground black pepper - to taste

Wash the peas under running water and remove the tails. You can simply cut them off with a sharp knife.

Peel the garlic clove and chop finely with a knife. Put the pan on medium heat, add butter and chopped garlic to it. Then throw in the peas.

Fry the peas in butter for 7-10 minutes. It is fried quite quickly, most importantly, do not forget to stir. When the pods are ready, put them on a plate. Don't overcook the pods or they will lose their juiciness. Ready peas have a slightly yellowish tint.

Pour the finished fried young pea pods with soy sauce and pepper to taste. If you have sesame seeds and love them, you can sprinkle some peas on top. That's it, our delicious dish is ready!

Such peas can be used as a side dish for meat. Sweet and juicy, it perfectly complements meat dishes.

We hope you enjoy our original recipe. If you cook fried peas, please write about it in the comments, we will be interested to read your opinion.

Enjoy your meal!

(function(w,d,n,s,t)(w[n]=w[n]||;w[n].push(function()(Ya.Context.AdvManager.render((blockId:"R-A -293904-1",renderTo:"yandex_rtb_R-A-293904-1",async:true));));t=d.getElementsByTagName("script");s=d.createElement("script");s .type="text/javascript";s.src="http://an.yandex.ru/system/context.js";s.async=true;t.parentNode.insertBefore(s,t);)) (this,this.document,"yandexContextAsyncCallbacks");