Der Beitrag Salmon avocado tortilla with arugula and mayonnaise erschien zuerst auf kitchensplace.
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I currently see crispy baked tortilla wraps more often. It is probably because some super smart brain came up with the idea of dividing the actual round tortilla wraps into four “corners”, topping them individually and then folding them together super elegantly and baking them until crispy. What else could I do but try the whole thing for myself and simply fold a crispy, elegant salmon avocado tortilla and put it in the pan?
Usually I like to fill my wraps with cheese and ham and cut them into small rolls (see also Ham and Cheese Wraps), but with this technique there will definitely be a lot more to get lost in the tortilla corners in the near future. I already have quite a few ideas that start with melted cheddar and end with mozzarella! Until then, I’ll have fun with this ultra delicious salmon avocado tortilla. By the way, the salmon cooks slightly when you bake the tortilla in the pan – super tasty and juicy!
Nutritional information per serving of Salmon Avocado Tortilla
Calories: 485 – Protein: 22g – Fat: 25g – Carbs: 40g
Salmon Avocado Tortilla
Ingredients
- 2 wheat tortillas
- 30g cream cheese
- 1 avocado
- 4 slices smoked salmon
- 50g arugula
- 2 tsp mayonnaise
Directions
- Step 1 Brush the tortillas with cream cheese and cut from one side to the middle.
- Step 2 Cover all 4 corners with one ingredient each (i.e. arugula salmon, avocado and mayonnaise) and then fold together one after the other starting from the incised edge.
- Step 3 Heat a pan in half and fry the folded tortilla on both sides for 3 minutes each until crispy (without oil). Optionally serve with extra cream cheese.
If you like, you can also find me here on Pinterest and pin the following picture!
Der Beitrag Salmon avocado tortilla with arugula and mayonnaise erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato ravioli with buffalo mozzarella, rocket and pine nuts erschien zuerst auf kitchensplace.
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Ravioli are great when they are deliciously filled and well prepared. For the tomato ravioli, I usually serve in the refrigerated shelves of selected supermarkets. You should find a selection of fresh pasta on the refrigerated shelf of every well-stocked supermarket. Alternatively, I also like to go to Italian specialist markets and buy super freshly made pasta from the refrigerated shelf there.
Once you have found the right ravioli, all you need is a really good buffalo mozzarella, some rocket, sweet cocktail tomatoes and pine nuts. The preparation of this dish is really super quick, because the ravioli are only briefly sweated in a little oil in a pan. Then there are the tomatoes, while the pine nuts are roasted separately. The tomato juice and olive oil give you a small noodle stock in your pan, with which you mix everything nicely. Then all you need to do is lay out a bed of rocket on your plate, add the tomato ravioli and tomatoes, place the mozzarella in the middle and sprinkle the pine nuts on top. The dish is then rounded off with a little balsamic cream. Your dish is ready!
Nutritional information per serving of tomato ravioli:
Calories: 591 – Protein: 25g – Fat: 35g – Carbs: 44g
Tomato ravioli with buffalo mozzarella, arugula and pine nuts
Ingredients
- 250g ravioli with tomato and mozzarella filling
- 50g arugula
- 10 cocktail tomatoes
- 1 buffalo mozzarella
- 30g pine nuts
- 1 tablespoon olive oil
- 1 teaspoon balsamic cream
- salt, pepper
Directions
- Step 1 Heat a pan with olive oil and fry the ravioli in it
- Step 2 halve the tomatoes and add them to the pan
- Step 3 season everything with salt and pepper and let it simmer at low heat
- Step 4 in another pan, roast the pine nuts until golden brown
- Step 5 halve the mozzarella and serve it together with the arugula, pine nuts and tomato ravioli. Finally, drizzle everything with balsamic cream.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato ravioli with buffalo mozzarella, rocket and pine nuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Bulgur salad with sweet potato, rocket and pomegranate seeds erschien zuerst auf kitchensplace.
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Bulgur is made from wheat. Therefore everyone with a gluten intolerance should prefer mine Recipe collection look around for another great recipe.
But now to the bulgur: Bulgur is ground and is therefore an extremely digestible wheat. The wheat semolina contains various B vitamins as well as vitamin E and the minerals calcium, magnesium and phosphorus. During preparation, it is only boiled briefly with hot water and then swells in peace. With 350 calories per 100g it is very nutritious, but it also keeps you full for an incredibly long time and is great for a diet or a conscious diet.
In combination with roasted sweet potatoes, rocket and juicy pomegranate seeds, this bulgur salad gives off an explosion of different flavors. The sweet potato is sweet, the rocket is crunchy and the pomegranate seeds are fresh and slightly sour. With a little lemon juice and soy sauce, these flavors are combined into a delicious salad. As always, you can see the exact recipe at the end of this article.
Nutritional information per serving:
Calories: 343 – Protein: 9g – Fat: 10g – Carbs: 56g
Bulgur Salad with Sweet Potato, Arugula and Pomegranate
Ingredients
- 1 cup bulgur
- 1 handful arugula
- 300g sweet potato
- 1/2 pomegranate
- 1 tbsp olive oil
- 3 tbsp soy sauce
- juice 1/2 lemon
- salt, pepper, paprika seasoning
Directions
- Step 1 Boil the bulgur in a pot with 1.5 cups of water and then let it swell. Cut the sweet potato into cubes and fry in a pan with olive oil. Season with salt, bell pepper and paprika
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Step 2
Collect the seeds of the pomegranate and roughly chop the arugula. Then mix all the ingredients in a bowl and mix with soy sauce and lemon juice.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Bulgur salad with sweet potato, rocket and pomegranate seeds erschien zuerst auf kitchensplace.
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