Watermelon Dishes: Salad, Appetizer, and Dessert
Americans now and then celebrate something culinary. There is a carrot cake day, there is a homemade soup day, oatmeal day, and our most favorite day is Eat What You Want Day, that is, the day when you can eat everything you want.
Among these wonderful food holidays there is one that was celebrated just a few days ago, August 3 is Watermel Day. For us, this event is important here than this: every day a serious competition is held in a watermelon, in which recipes of dishes with watermelon participate, and a serious and gastronomically savvy jury selects the best.
We offer you a selection of winning recipes. Some of them are strange, some do such that you read them like science fiction, the combination of ingredients seems so unobvious.
Spicy tortillas with chicken and watermelon
4 tortillas with a diameter of 20 cm
100 g of cream cheese (for example, Almette)
2 tablespoons mayonnaise
1 tablespoon of red pepper sauce
250 g boiled chicken meat
2 tablespoons of thin slices of green chili peppers
200 g diced watermelon
1/4 cup peeled and roasted pumpkin seeds, lightly salted
2 handfuls of finely chopped green onions
Put the oven to warm up to 180 ° C. Cut the circles out of the tortillas with a cup or cutting for baking. Now, with these circles, lay out cupcake cups and, in this form, bake for 8-10 minutes. Remove and cool completely, then remove from the mold. As a result, you get crispy cups that can be filled with filling. But the filling is just a watermelon, neatly mixed with chicken and seasoned with a mixture of mayonnaise, cream cheese, slices of green pepper and hot sauce. Spread this crazy mix in cups, and sprinkle m with pumpkin seeds and green onions on top.
This cake looks amazing, but in fact is elementary simple. The basis of the cake is a whole watermelon, carefully cut out and flavored with delicious yogurt and some additives. Since cooking is minimized, it is clear – the cake is prepared in minutes. It is difficult to imagine an equally spectacular dessert, which is prepared with the same minimum of effort.
1 cup almond petals
1 watermelon with a diameter of 25-30 cm with cut skin and ends
1 cup of natural thick yogurt (this can be plain yogurt or vanilla yogurt)
1 handful of blueberries
2 handfuls of raspberries
2 handfuls of blackberry
2 handfuls of sliced strawberries
1 tablespoon chocolate syrup
Put yoghurt in the fridge for 3-4 hours. Almond petals lightly browned in a skillet without oil, then leave to cool somewhere in a secluded place.
Cut the flesh out of the watermelon so that you get a tall cylinder.
Apply chilled yogurt to the resulting watermelon base so that it covers both sides and top. Sprinkle the cake with almond petals. You can sprinkle whole, or make with the help of almonds some kind of pattern. Strawberries put a curb, shade it next to blueberries.
Put raspberries and blackberries on top of the cake. Put in the freezer for an hour, and then serve, lightly sprinkled with chocolate syrup.
Watermelon Salad with Cheese Croutons
A rather simple in composition salad becomes quite unusual due to the sweetish sauce. The ingredients listed below are for 4 servings.
300 g of watermelon balls
12 tablespoons of potato chips, broken into halves
20 chilled small boiled shrimps
100 g of watercress
For the sauce:
1/4 cup balsamic vinegar
3/4 cup olive oil
1 clove garlic garlic
1 teaspoon cane sugar
salt, black pepper – to taste
3 tablespoons of softened butter
1 teaspoon granulated garlic
2 tablespoons grated parmesan cheese
Mix butter, garlic and parmesan. Cut the baguette along in half. Cut the halves across so that you get 4 portion pieces. Spread the butter, garlic and cheese mixture evenly over each slice. Bake the baguette in the oven until golden brown. After that, wrap in foil and put in an already turned off, but warm oven, so that the bread does not cool down.
Now put cress on the plates, sprinkle it with chips, add watermelon balls (you can make them with a spoon for ice cream) and shrimp. Mix all the ingredients of the sauce and sprinkle them every portion. Serve with warm croutons.