Special Diet - Created Date : 23.8.2019

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Saffron oysters and fennel with beans

This is the recipe with saffron clams and fennel with the smallest bits of beans, a salty, sweet and spicy oyster. Quick cooking and easy recipe.

I grew up eating oysters, which most people find strange. This is nice; I was a bit weird on board at this age and quite. But the oyster is back. If you ever had a menu, you wanted a stat stat.

The white wine juice, the hot crusty baguette and the generous amount of oysters, would be treated in a special menu if we went with them in any menu. This has basically happened once a year, unless a grandparent has given our family a special opportunity.

I've been pushing clams over my husband and kids for a while. My husband is mostly on board, but not any of the kids. Don't worry, I'm not the kind of person who's gonna give up this kind of thing. Especially when talking about a pot, the meals were fast, which was delicious.

The juice with this recipe, exactly as you like. Salty, sweet and with the smallest end of the spice you want. Actually, if it's not your dish, I suggest you prepare this dish without the oysters.

The gravy, fennel and beans will be a wonderful gluten-free and vegetarian dish. Extremely fast food too.

Saffron oysters and fennel with beans

Preparation time

Five min

Meal time

15 minutes

Total time


This is the recipe with saffron clams and fennel with the smallest bits of beans, a salty, sweet and spicy oyster. Quick cooking and easy recipe.

Serving: 4 sides

Author: Samantha


2 tablespoons of oil

2mediumshallots, finely chopped

Thin thinly sliced, 1 fundansel bulb, several leaves separated


1 pinch of red pepper flakes

1/4 cup of white wine (no wine works, but Sauvignon Blanc is ideal)

1 pinchsaffron threads

1 lbsclams, cleaned

114 oz (330 ml) cannellini bean jug, drained and rinsed

1 / 2tspfine sea salt

1 / 2tspfresh black pepper


Heat olive oil in a large pot with a lid or in a Dutch oven over medium heat. Add the fennel and shallot and stir for 2-5 minutes until soft. Add garlic and red pepper flakes and stir for more than 1-2 minutes until it is fragrant. Add the wine (carefully) and then the saffron. Allow to boil, then simmer for 2 minutes.

Add the oysters and cook for 5-8 minutes. All the oysters had to open. Discard any leftovers. Add the beans and mix to warm.

Divide into bowls and put a piece of olive oil on it. Garnish with salt and pepper and a few fennel.

Enjoy with a heated baguette optional!

Enjoy! xo

About Samantha

The mother of the twins, a singleton, and the wife of a hungry husband. The food demands that surround me have led me to continue our meal life in a simpler, nutritious and delicious way. A good day at the intersection of family, friends and meals.

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Hello there! Thanks for coming! I'm a mother trying to keep my head on top with her 3 young daughters, a wife, and simple, tasty and nutritious food. Let me know if you have any questions or comments. I'd like to hear from you! Read more Daha

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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