The main advantage of second courses is the maximum saturation. These dishes can be prepared from a variety of foods, thus making the diet more varied and balanced. In order to enhance the taste of the second course, it can be served with original sauces.
Risotto with raspberries
This method of preparing risotto allows you to achieve not only an extraordinary aroma, but also a pleasant shade of the dish.
You will need:
- rice - 300 g;
- raspberries - 350 g;
- cream - 250 ml;
- water - 900 ml;
- sugar - 2-3 tablespoons;
- butter - 100 g.
Choose ripe, aromatic raspberries. Set aside a few berries to garnish the dish. Whisk the rest through a blender until smooth.
Place the butter in a preheated skillet and add the rice. Leave the rice to fry until it is creamy. Pour hot water into the pan in portions and leave to evaporate, then add water again. Simmer rice over medium heat.
Add warm cream, raspberry puree and sugar to the rice. Bring the dish to readiness and the desired consistency. Serve the risotto hot. Garnish with the remaining raspberries before serving.
Cod cooked in beer batter
You will need:
- cod fillet - 500-600 g;
- egg - 1-2 pcs.;
- beer - 200 ml;
- flour - 150 g;
- vegetable oil - for frying;
- salt to taste.
First, prepare the batter. To do this, add eggs to the beer, salt. Pour flour into the beer and stir the batter until smooth.
Remove skin and bones from cod. Divide the fillet into several different pieces and season with salt. Dip the fish in flour before frying. Put the pan on fire, pour in vegetable oil, leave to heat.
Dip the cod boneless in flour into the prepared batter and fry each piece on both sides for three to five minutes. The fish is crispy, aromatic and ruddy.
Pasta with green peas and celery
For cooking you will need:
- pasta - 300 g;
- green peas - 200 g;
- cherry tomatoes - 200 g;
- celery - 1 stalk;
- green onions - 2-3 branches;
- white wine - 200 ml;
- mint - 3-4 leaves;
- salt, pepper - to taste;
- vegetable oil.
Place a pot of water on the fire. After boiling, add salt water and add a small amount of vegetable oil. Pour in the pasta, leave it to cook until it is completely cooked. Discard the finished pasta in a colander.
Chop cherry tomatoes and celery. Pour vegetable oil into a preheated pan, put fresh or frozen peas. Fry it until half cooked. Pour white wine into the peas, salt, add mint leaves. Leave the peas to simmer until tender.
Place the chopped tomatoes and celery into the stewed peas. Leave to simmer for a few minutes. Place the pasta in the vegetables and stir gently. After two to three minutes, the dish can be served at the table.
