Best Food Recipes 2023 Step by Step with Pictures
First Course (Light morning breakfasts) excludes delicious and nutritious second (Lunch) dishes. Recipes for the first soups and broths are probably known by every cook. But even if you are lucky and you cook the most delicious and fragrant soup in the world, you will not serve it every day. You will need a variety of light dishes from the available ingredients, the ability to improvise with the methods of cooking, laying and decorating dishes.
Therefore, we recommend that you bookmark this section, where the preparation of the first dishes with step-by-step photos is revealed in detail and fascinatingly. The basis for a light breakfast (First Course) is most often broths (for example, beef-chicken, fish, mushrooms), although milk or fermented milk products are sometimes used. But it is also worth paying attention to what the ingredients may be. Basically, the dishes use easily digestible ingredients that have undergone good heat treatment, preferably cooking or baked. The essence of the first breakfast is that you or your guest can not feel the thirst of hunger before lunch, so the best ingredients are those that are able to stay for at least 2 hours in the stomach (Carrots, potatoes, beets, zucchini, and other long-digested vegetables). Additionally, you can use various types of cereals, such as semolina, pearl barley, corn flakes, rice, and other cereals with various ingredients.
Fragrant, rich, spicy chicken soup with manna dumplings. A rich composition of spices, including turmeric and coriander, which are among the five most useful spices. Soup is relevant at this time, when there is an epidemic in the yard and we need to maintain our immunity. Semolina dumplings are very tender with butter and egg yolk, they just melt in your mouth. Better try this! It’s not difficult, but with excellent results.
For the broth, I used the carcass of a large pike – before that, I cooked salted and stuffed, the fillet and head disappeared, the spine remained. And as the main fish, I took a small pink salmon – 700-800 grams, I won’t say more precisely: I didn’t weigh it. I also used mushrooms left over from another dish: for stuffed mushrooms, only the caps were needed, the legs remained. So they came in handy.
Light, fragrant mushroom soup. It is prepared quickly and will benefit. Spelt – this ancient grain has a lighter taste than traditional whole wheat, with a pleasant nutty taste. This grain contains more fiber than modern wheat, which can help the body digest gluten more easily, reduce hypertension and increase the level of “good” cholesterol. Spelt also contains iron, calcium, magnesium and zinc. The soup is also prepared from spelt or pearl barley, the barley is pre-boiled until half-cooked.
Quick “Almost cream soup” with cheddar and broccoli. I continue to express my love and passion for thick white soups!Its peculiarity is that it “looks” like a cream soup in which pieces of broccoli float, and the mouth rejoices at each caught piece, gently crunching on the teeth. The consistency of the soup is thick, creamy and even stringy. It is very well suited for those who adhere to a low-carb diet.
