3 best ideas for a light SPRING LUNCH!
With warmer temperatures, we don’t want to stand next to the stove, and we also need lighter dishes that will not burden the stomach.
If you have no idea about a family lunch that fills your stomach and doesn't take too much time, try these recipes. With warmer temperatures, we don’t want to stand next to the stove, and we also need lighter dishes that will not burden the stomach. A great idea would be some of these quick recipes, which you will surely return to all spring and summer.
Fried zucchini
Ingredients:
- 2 medium-sized zucchini
- 2 eggs
- flour and oil as needed
- 1 teaspoon of salt
- Preparation
- Peel a zucchini, grate it and slice it lengthwise. Then salt them, then rub with your hands to salt evenly. Leave to stand for 10 minutes. Roll each slice in flour, then in beaten and salted eggs, then in flour again. Fry in heated oil, then arrange on a paper towel to drain off excess fat.
Green soup
Ingredients:
- liter of water
- 2 kohlrabi divided into leaves
- 1 cup of chopped spinach
- 2 onions
- 1 bunch of primrose
- salt and pepper as needed
Preparation
Wash all leaves well. Chop the onion as finely as possible. In a deep pan, fry the leaves and onion in a little oil, then pour a liter of water. Season with salt and pepper, then cook for about 20 minutes. Then mix the leaves with a stick mixer until the soup gets a creamy texture. Serve with a spoonful of sour cream.
Spring pasta
Ingredients:
- spaghetti
- a few sheets of bacon
- half a head of onion
- one pepper, yellow or red
- 1 hot pepper
- juice of half a lemon
- 1 tomato
- spoon of primrose
- two tablespoons of parmesan
- olive oil as needed
Preparation
Finely chop the onion, salt, paprika, hot pepper, tomato, and parsley. Put the spaghetti to cook. Heat the olive oil in a pan over medium heat, then fry the onion. Gradually add bacon, then vegetables, stirring occasionally. Then add one ladle of water in which the spaghetti is cooked, and add more as needed when it evaporates. When the spaghetti is ready, transfer it to the pan with a pasta spoon, and stir. Add the primrose and lemon juice, then stir and leave to simmer a little longer. Then pour the parmesan and stir well.
