Description
This recipe is from the book "Delicious and easy" is one of my first "cool" recipes "from abroad". Remember the days when "get" the recipe was complicated, then here's the appetizer I served at the holidays, and everyone always loved it. I suggest to you.
Ingredients
-
Zucchini
1 piece
-
Cream cheese
150 g
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Onion
1 piece
-
Garlic
3 tooth
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Vegetable oil
2 Tbsp
-
Almonds
50 g
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Olive oil
2 Tbsp
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Mustard
1 tsp
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Sugar
0.5 tsp
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Balsamic
1 Tbsp
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Greens
0.25 coup
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Carrots
0.5 piece
Cooking
Zucchini peel, cut into. Will also fit the squash.
In skillet, heat vegetable oil, put the zucchini, the julienne carrots, minced garlic and finely sliced onion. Fry on medium heat until tender zucchini, stirring occasionally. In an open pan.
While frying vegetables, cook the nuts. Because almost all the nuts are open, I washed them with boiling water (strictly before use), obsushivayut and fry. Thus, the cooled roasted nuts to chop, today I added cashews.
Prepare the filling. Thoroughly mix the olive oil, sugar, mustard and balsamic vinegar.
Sauteed vegetables cool.
Put in a bowl and mash with a fork, and let the little pieces fall.
Add to vegetables nuts, cream cheese, dressing. Mix well.
Completely cool in the refrigerator.
For the filing to make toast.
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