Tasty and healthy recipes to prepare on warm summer evenings.
Even if the heat does not give us respite, we cannot give up a delicious dinner, perhaps on the terrace and with some dear guests. Today we will show you a selection of 5 healthy but tasty recipes, easily prepared in the microwave to spend a pleasant evening with friends.
Warm salad of black rice, prawns and lime cauliflower
Preparation time:
15 minutes
Ingredients for 2 people:
- 250 g boiled black rice (about 120 g raw)
- 250 g of peeled cauliflower
- 120 g of cleaned prawns
- 1 sprig of parsley
- 1 teaspoon chopped chives
- juice of 1⁄2 lime
- 2 tablespoons of extra virgin olive oil
- q.s. of fine whole salt
- q.s. of ground white pepper
Steps:
1. Separate the cauliflower into tufts of the same size.
2. Put the tufts of cauliflower in a microwave-safe container, add 2 tablespoons of water, cover with a lid. Put in the microwave and cook with the Micro function at maximum power for 5 minutes. Drain, salt and let cool.
3. Pour the prawns, salt, pepper into a large microwave-safe bowl and mix. Also add the oil. Place the bowl in the microwave directly on the turntable and cook with the Micro function at maximum power for 2 minutes. Leave to cool and cut the prawns into small pieces.
4. Finely chop the parsley. Pour the prawns, boiled rice and cauliflower into a bowl, add the parsley, chives, lime juice, a drizzle of oil and mix.
Turmeric quinoa with red cabbage, rocket and walnuts
Preparation time:
20 minutes
Ingredients for 2 people:
- 150 g of white quinoa
- 1 teaspoon of turmeric
- 250 g of peeled red cabbage
- 60 g of arugula
- 30 g of walnuts
- 2 spoons of lemon juice
- 2 tablespoons of extra virgin olive oil
- q.s. of fine salt and coarse wholemeal
- q.s. of ground black pepper
Steps:
1. Rinse the quinoa well, drain it with a colander and put it in a large container suitable for the microwave. Add 300 ml of cold water, coarse salt and mix. Cover with the lid. Insert the container in the middle of the turntable. Activate the pre-set recipe Pasta / Cereals → Quinoa (150 g). When cooked, allow to rest for 3 minutes.
2. Season the quinoa with turmeric, mix well and add 1 tablespoon of oil.
3. Slice the red cabbage into julienne strips and put it in a microwave-safe container with 2 tablespoons of water, cover with a lid. Put in the microwave and cook with the Micro function at maximum power for 4 minutes. Drain and salt.
4. Chop the rocket with your hands. Chop the walnuts with a knife.
5. Pour the quinoa, red cabbage, arugula, walnuts into a bowl, add the lemon juice, 1 tablespoon of oil and mix.
Auburn tomatoes stuffed with amaranth and mint courgettes
Preparation time:
+30 minutes
Ingredients for 2 people / 4 tomatoes:
- 4 auburn tomatoes
- 100 g of amaranth
- 150 g of peeled zucchini
- 20 g of pitted olives
- 2 dried tomatoes
- 6 fresh mint leaves
- 1 teaspoon dried oregano
- 2 tablespoons of extra virgin olive oil
- q.s. salt until whole
- q.s. ground black pepper
Steps:
1. Cut the upper cap of the tomatoes and, with the help of a teaspoon, gently empty them. Salt the inside of the tomatoes and drain them upside down in a colander for 1 hour.
2. Rinse the amaranth, drain it with a colander and put it in a large container suitable for the microwave. Add 300 ml of cold water, coarse salt and mix. Cover with the lid, insert the container in the center of the turntable. Activate the Micro function at maximum power for 15 minutes. Leave to rest for 2 minutes and then drain.
3. Grate the courgettes with a julienne blade grater. Pour 1 tablespoon of oil, courgettes, a pinch of salt into the Crisp pan, mix well and distribute the courgettes evenly in the pan. Cook with the Combi function (Co2) for 6 minutes.
4. Cut the olives into 4 parts and the dried tomatoes into strips. Break the mint leaves with your hands. Pour everything into a bowl, add the zucchini, amaranth, oregano, salt, pepper, 1 tablespoon of oil and mix well.
5. Fill the 4 tomatoes with the prepared filling.
6. Grease the Crisp pan with oil and arrange the tomatoes. Cook with the Combi function (Co2) for 10 minutes. Continue with the Grill function for 4 minutes.
Borlotti cream with marjoram
Preparation time:
10 minutes
Ingredients for 2 people:
- 400 g of cooked borlotti beans (+ cooking water)
- 1 teaspoon fresh marjoram leaves (+ a few leaves for garnish)
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
- q.s. of fine whole salt
- q.s. of ground pepper
Steps:
1. Put the oil and garlic in a large container suitable for the microwave and cook without lid with the Micro function for 1 minute at maximum power.
2. Add the borlotti beans, marjoram, salt, pepper, half cover with the cooking water of the beans and close with a lid. Continue cooking with the Micro function for 5 minutes at maximum power.
3. Remove the garlic and whisk completely with the blender.
4. Divide the cream into 2 plates, garnish with the marjoram and complete with a drizzle of oil.
Green bean soup with tomato and basil
Preparation time:
10 minutes
Ingredients for 2 people:
- 250g of peeled green beans
- 250g of tomato pulp
- 1 clove of garlic
- q.s. fresh basil (+2 tufts for garnish)
- 2 tablespoons of extra virgin olive oil
- q.s. of fine whole salt
- q.s. of ground pepper
- 2 sprigs of fresh basil
Steps:
1. Cut the green beans in half lengthwise. Put the oil and garlic in a large container suitable for the microwave. Put in the microwave and cook without lid with the Micro function for 1 minute at maximum power.
2. Add the green beans, tomato pulp, salt, pepper, basil, cover with 2/3 of the water and mix. Close with a lid and continue cooking with the Micro function for 8 minutes at maximum power.
3. Divide the soup into the bowls and garnish with the basil.
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