Savory recipes with watermelon and melon

Seasonal melons and watermelons can become part of your menu, not only as a stand-alone snack, but also as components of more complex dishes like salads and even hot. Examples and that, and another - in this material, dedicated to all those who are not afraid of experiments with the ingredients in the kitchen.

Salad with watermelon and feta

Among all the variants of savory dishes with watermelon salad, this is the most popular and easy, so to start offering it to him. Lime juice, the pulp of the watermelon, a little hot pepper. Is there possibly go wrong?

Ingredients:

• 1.5 kg of pulp watermelon;
• hot pepper to taste;
• juice of one lime;
• 60 g of feta cheese;
• handful of green mint.

Cut the watermelon into cubes, removing the seeds from the pulp. Into pieces slightly smaller slice of feta cheese, or any other young pickled cheese.

Mix prepared ingredients together, season with lime juice, add herbs and chopped hot pepper.

Stir immediately serves or leave it in the cold until feeding.

Pasta with melon sauce

In comparison with the previous recipe, this seems not so much original as absurd, but in pursuit of new taste sensations you You have to trust us, the combination of cream, a small amount of flesh melon and salty ham in fact much less outlandish than words.

Ingredients:

• 15 g butter;
• 60 g jerked hams;
• ½ small onion;
• 300 g pulp melons;
• 130 ml of the cream;
• Salt to taste;
• 1 teaspoon of dried marjoram;
• 40 g of grated cheese;
• 240 g of spaghetti.

Put water paste to be heated adjacent the burner, and themselves heat the oil in a frying pan to fry and it ham slices to a crisp. Add the ham sliced ​​onions and wait until it browned.

By zazharki in the pan, place the diced melon pulp and leave everything on medium heat for about 10 minutes, until the flesh is not pyuriruetsya. Put the pasta to boil, and pour in the cream to the sauce. Give them poburlit a couple of minutes.

Flavor Melon dried marjoram sauce and salt. Add the cheese and let it melt completely. Put in a pan of freshly brewed paste and stir. Wait until the sauce begins to boil again and remove the dish from the fire.