Raw materials:

200g of onion, 300g of carrot, 250g of celery, 300g of fennel, 300g of tomato sauce, 500g of kidney bean, even thickness of mashed spinach 150g, 5 tablespoons of Italian cheese powder, 260ml of olive oil, bay leaf 1 slice, butter 1 teaspoon and vegetable soup.

Cooking process:

1. Prepare almond paste first. Stir 1 60g olive oil, 50g almond strips,1cloves garlic and 30g Italian grated cheese to form a paste, then add salt and white pepper to taste, and make almond paste.

2. Wash all the vegetables and cut them into small pieces. Heat olive oil in the pot, add vegetables, add salt and pepper and stir fry, then cover the pot and stew for 10 minutes.

3. Add laurel leaves, tomatoes, kidney beans and vegetable soup, boil and steam over low heat for 10 minute.

4. Add almond paste, spinach puree, salt and pepper and stir fry. Put the cooked macaroni on a plate and sprinkle with the remaining almonds and mozzarella cheese.

Chickpea spinach salad

Raw materials:

Chickpea (cooked) 400g, spinach heart 100g, red onion (chopped) 100g, red pepper (ground) 120g, shredded ginger 10g, coriander leaves (chopped) 4 teaspoons (about 20ml).

Cooking process:

1. Put all the ingredients except spinach heart and tamarind juice in a large bowl.

2. Tear the leaves of spinach heart in half and mix them with other raw materials.

3. Add tamarind juice and stir.

4, put the mixed salad in the refrigerator, cold food is better.

Almond omelet sandwich

Raw materials:

1 cup olive oil, 2 teaspoons of garlic powder (10 ml), 4 slices of bread, 1 kg diced tomatoes (seeded), a little salt, a little pepper, 3kg of spinach, 8 fried eggs and 50g of almond slices.

Cooking process:

1. Mix 1/3 cups of olive oil with garlic powder, and then smear it on one side of the bread slice.

Bake the bread in the oven for a while and take it out.

3. Mix diced tomatoes with olive oil, salt and pepper.

4. Pour a spoonful of olive oil into the pot and heat it to medium heat.

5. Put the slices of bread in the pot and fry until golden brown.

6. Cut all the fried bread slices in half, put them on a plate, and put a fried egg on each slice.

7. Decorate with spinach. 8. Finally, sprinkle with almond slices.

Macaroni with almonds and tomatoes

Raw materials:

700g of macaroni, 0/0 spoon of vanilla ice cream/kloc-0, 50g of almond slices, 0/80g of sugar 100g of crushed almonds, 500g of cream or whole milk, a little vanilla powder and 300g of raspberries.

Cooking process:

1, making almond paste: slowly add sugar, slowly sprinkle with chopped almonds, and stir until the color is light brown; Then add cream or whole milk, almond slices and vanilla powder, stir well with a blender and pour out with a sieve.

2. Pour the almond paste and macaroni into the pot and heat them together until slightly burnt.

3. Serve macaroni and ice cream, sprinkle with raspberries and almond slices as decoration.

Chocolate almond cookies

Materials:

250g butter

Two eggs

Sugar100g

Almond slices100g

330 grams of flour

20g cocoa powder

Exercise:

1. Beat butter and sugar until light yellow with an egg beater.

2. Add eggs (put one egg at a time, stir and then add another egg).

3. Add sifted flour and chocolate powder, and finally add almond slices.

4. Put the dough in the refrigerator for hardening and slicing.

5. Use 200 c 15 minutes.

The basic characteristics of pumpkin almond soup: this soup has the functions of nourishing cells, improving cell vitality, moistening intestines and lungs.

Basic material: material: pumpkin 600g, almond 75g, seasoning: salt 1 teaspoon.

Exercise:

1. Wash pumpkin, peel and cut into pieces; Wash the almonds for later use.

2. Pour 3 cups of water into the pot, add pumpkin, add almonds and salt to taste, bring to a boil over high fire, and simmer over low heat until cooked.

Note: Pumpkin can delay the intestinal absorption function, help to lose weight, and is also good for diabetics.

Almond snowflake cake

Raw materials:

1 cup of sugar, 1 tablespoon of watercress powder, 3/4 cup of milk, 7 tablespoons of corn flour, 2 tablespoons of almond dew, 3 egg whites, and half a cup of coconut flour.

Exercise:

1. Prepare watercress powder with 4 tablespoons of water.

2. Prepare 4 cups of water, bring to a boil, pour in the prepared watercress powder, cook for 1 min, then add sugar and milk until it melts and mix well.

3. Then mix the corn flour with half a glass of water, then slowly add 1 and stir it into a thick paste, then pour the almond syrup and stir it evenly.

4. Put the egg white into a clean and dry eggbeater and beat it to the peak with the eggbeater. Then pour in 3 sides and stir until there are no particles. Pour them into a clean stainless steel plate prepared in advance, sprinkle coconut powder evenly while it is hot, and move them into the refrigerator for refrigeration. When you eat it, cut it into pieces and eat it with fruit.

Tips:

1, if you don't like the taste of almonds, you don't need almond dew, it's pure ice cream.

2. Douban powder needs to be mixed with water in advance, otherwise it will float on the surface directly in boiling water and will not melt easily.

3, the egg bowl should be clean and dry, and there should be no oil and water, otherwise it will not be easy to send it to the peak state, and at the same time, it should be fully mixed with snowflakes until there are no particles, otherwise there will be a double layer phenomenon. Milk is more mellow and tasteless than fresh milk, and its color is milky white. If there is no milk, you can use fresh milk instead.