Squash salad with mayonnaise is great! In our house it has become a staple

Squash salad with mayonnaise is great! In our house it has become a staple
We use squash in any combination! And this salad is perfect for breakfast or dinner, why not?

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• 2-3 cloves of garlic
• water
• 1 yolk
• 250 ml of oil
• 1 to 2 tablespoons mustard

• 2-3 large squash
• salt to your taste
• 140g fatty yogurt
Method of preparation
Peel the squash, cut into two, remove the seeds inside and then grate on a large grater.

In a large pot we put salted water on the fire. When it starts boiling, we put the grated squash inside. We leave it to simmer until cooked, checked out from time to time.
Once cooked, put under a stream of water and let it drain out, pressing occasionally with the back of a spoon.

Meanwhile we prepare a mayonnaise of yolk, mustard and oil. All ingredients must be at the same temperature so as not to cut the mayonnaise during preparation.
We clean the garlic and crush it.
After the squash is drained, mix it with mayonnaise and yoghurt, season with salt to taste, add garlic, mix thoroughly and then serve


Pie with minced meat and mushrooms
• 1 pack of filo pastry (500 gr)
For stuffing:
• 700 gr minced meat mixture (75% veal 25% pig)
• 3 yellow onions
• 1 red pepper
• 1 carrot
• 750 gr of canned mushrooms
• 1 handful of parsley
• pepper
• thyme
• sweet paprika
• 120ml of oil
• 1 egg
• salt

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To complete:
• 3 eggs
• 3 tablespoons sour cream
• 3 tablespoons ketchup
• salt
Method of preparation
We clean the vegetables, wash and finely chop them.
We put the oil in a pot on the fire, and soak the vegetables in it for 5-6 minutes, stirring them to not stick.
We add the chopped mushrooms, but not entirely drained. I leave some of the liquid to help steam the vegetables, to avoid them frying completely.
After 5-6 minutes of cooking on the fire, add the minced meat and sprinkle salt and spices. Mixing several times and covering the dish with a lid, leave them to cook well and mix from time to time.
We leave everything on the fire until the meat is ready, then we turn off the heat and put the ingredients in a sieve to drain the fat and the accumulated liquid. I leave them in the sieve until they finally cool, then add an egg and chopped parsley over them.
The pastry will be greased with a little fat from the mixture of ingredients.
In my pack there were 18 sheets of pastry we divided in three.
We also divide the stuffing into three.
Spread the sheets of pastry on their packing foil and select 3 rolls of 6. Leave the first two rolls of pastry aside.

At the third group of sheets, we only roll 5 sheets, grease the remaining sheet with fat, roll another one over it, grease again, roll another sheet, and so on until the last.
We do it this way so the sheets do not break.
Over the last sheet we put a third of the minced meat composition, then roll the sheets to the ends, squeezing them to keep the mixture inside.
We do the same with the other rolls, we oil a heat-resistant tray, also with the fat escaped from the ingredients, and put the rolls in it.
Mix the three eggs with sour cream and ketchup, add a little salt and pour the mixture over the rolls.
Bake the pie in an oven for 40 minutes at 180 degrees C.
Serve with sweet or spicy ketchup, according to your preferences.

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