Description
To prepare meals using the cookware Zepter - is a pleasure! Thanks to the bottom of a thermal storage and fast heat transfer save up to 70% energy. Food cooked without water or fat does not change the color and taste of food. Offer to cook a fish salad with quail eggs and pasta.
Ingredients
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Pasta
50 g
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Water
130 ml
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Quail egg
10 piece
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Tuna
1 can
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Red sweet pepper
0.5 piece
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Black olives
30 g
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Olive oil
2 Tbsp
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Black pepper
-
Salt
-
Green onions
5 g
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Lemon
3 piece
Cooking
I cook on the electric stove. It is important to consider, because an electric stove is not immediately cooled down, i.e. after switching off there is still some time gives up its heat. First, prepare the pasta. Using the stove at full power, put it on a pot, pour 1/2 tbsp of olive oil, add pasta, salt to taste, mix.
Pour just boiling water. Almost immediately, the water in the saucepan begins to boil. Close the pan with a lid, turn off the stove. Leave the pan on the stove for another 7 minutes.
In a pan lay out the quail eggs, add 1 tablespoon of cold water (of course, for boiling eggs you need to use a pan smaller volume, but since I only have a skillet and a pot 3 liter, brew in them). Close the pan with a lid and turn on full power. Give the direction of the controller to reach the middle of the green field, then switch off the stove. Leave the skillet on the stove for approximately 5 minutes. Remove from heat a saucepan, add cold water, cleaned eggs from the shell.
Of canned tuna drained liquid removed from the pieces of fish vertebral bone. Was crushed tuna with a fork.
Open the lid of the pot, where boiled pasta, give them a little cool.
Sweet pepper cut into cubes, olives - rings.
Quail eggs cut in half.
In order for the lemon cups were filled with all lettuce, will need about three lemons. My lemons, dry with towel, cut in half lengthwise.
Using a teaspoon to separate lemon pulp from the rind.
In the pot with the pasta, add eggs (one half of the eggs I leave for decorating the top of each lemon Cup), tuna, peppers, olives, remaining olive oil, salt and ground black pepper to taste. Mix the salad.
Spread salad in lemon cups, top, decorate with halves quail eggs.
Sprinkle salad with chopped green onions. Fish salad in lemon cups is ready! Bon appétit!
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