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Cake appetizer with vegetables, sausages and seed mix

Cake appetizer with vegetables, sausages and seed mix


Zucchini (peel, wash and grate), carrots (peel, wash and grate), pepper (peeled and seeded, washed and finely chopped) and onion (peeled, washed and chopped) fry in oil with a little salt and freshly ground pepper. They are then placed in a sieve and allowed to drain and cool.

The sausages are cut into thick slices and fried.

Turn on the oven to heat.

Eggs, a teaspoon of salt, a little dried basil, a little dried marjoram and a little dried oregano are mixed. Add sour cream and oil and mix. Add flour and baking powder and mix. Incorporate the hardened vegetables and fried sausages, mixing lightly with a silicone spatula. Put the composition in a cake pan greased with oil and lined with baking paper. Sprinkle the seeds on top and put the tray in the oven until the cake is nicely browned and passes the toothpick test.


Cook with Hermine and Alex

Frozen vegetables are steamed, or boiled in boiling salted water.

Heat the flour and butter in a 1 l saucepan over low heat for only one minute, stirring constantly and making sure that the flour does not color at all, then quench with hot milk, added in 2-3 rows, stirring each time. date. Add salt and nutmeg as desired.
In a heat-resistant bowl greased with butter, put the boiled vegetables, pouring the white sauce (bechamel) on top. Beat the two eggs and add them to the composite in the bowl.

Bake for 20 minutes until it starts to brown.
After 20 minutes add the cheese slices and leave for another 10 minutes until the cheese melts.

This food can be served cold or hot, as a side dish or as a snack depending on your preferences. You can taste any vegetables according to your preferences. Whoever wants can add the pieces of cooked meat. Let your imagination run wild. Good appetite .


Cooking recipes for you


Ingredient / Ingredients:
Dough for sheets / Dough
- 3 eggs
- 100 g powdered sugar
- 6 tablespoons oil / tbs. oil
- 3 tablespoons milk / tbs milk
- 1 teaspoon of baking powder
- salt / pinch of salt
- 450 g flour

mix eggs + sugar / mix eggs + sugar

+ milk + milk / + oil + milk

and spread the sheets the size of a stove tray (the sheets are baked over low heat, on the bottom of the tray, ie the tray turned) / work out the dough and bake it on the bottom of the stove tray


Cream / Filling
- 500 ml milk
- 2 tablespoons flour / tbs flour
- 250 g butter
- 275 g sugar powder
- 1 lemon




Summer smoothie ready in just 5 minutes


Why did I choose this combination?

As you well know watermelon (red) has a lot of benefits and it is recommended to consume it during the summer. It can be consumed as such or in smoothies, using the combinations we like. I chose to combine it with goji berries and chia seeds for the many benefits to the body. Each one brings many benefits to the body, but combined these ingredients are much more numerous and help the body to make the necessary supplies for any problem that may arise. A healthy smoothie of watermelon, goji and chia seeds consumed daily in the morning helps me to have energy for the whole day and to be healthy all the time.

Goji berries they can be consumed as such 10-30 gr per day or they can be consumed mixed with seeds, raisins, nuts or in smoothies, yogurts, cereals or even tea.

Benefits to the body:

- anti-aging effect. Goji is also called the "fruit of longevity" because goji berries contain vitamins, minerals and amino acids that have antioxidant properties and help eliminate harmful toxins from the body, which lead to the degradation and aging of the human body.

- strengthening the immune system. Thanks to its very high content of antioxidants, goji berries improve the immune system and thus help the body fight diseases more powerfully.

- weight loss. Goji berries are indicated for people who want to lose or maintain weight due to the fact that they are rich in nutrients and beneficial substances that bring an important nutritional intake that leads to accelerated metabolism and at the same time cuts appetite.

- vision improvement,

- fight against heart disease, oxidized cholesterol and high blood pressure,

- helps a restful sleep, improves mood and relieves depression,

- strengthens the muscles of the legs and helps the flexibility of the joints of people suffering from arthritis,

- treatment against the recurrence of tuberculosis.

Chia seeds I consume them very often in yogurt and sauces, but they can be consumed in several combinations. The recommended daily amount is 1-2 tablespoons. Chia seeds are a source of fiber, calcium, vitamins, antioxidants, minerals, proteins and Omega 3 essential fatty acids. I like them very much because they have a neutral taste and natural smell, nothing bothersome. These chia seeds can also be used in various foods or cakes.


Cooking recipes for you


Ingredient / Ingredients:
- pork meat
- beef / veal meat
- lard / lard
- pork mate / pork intestine
- salt / salt
- garlic
- piper / black pepper
- boia iute / hot pepper
- thyme / savory
- cold water
spalam carnea / wash the meat

cut it into small pieces

add the spices, to taste (I mixed the garlic + salt and a little water in the blender, until it became a paste) / add the spices, on taste (blend the garlic + salt + water until you obtain a paste)

mix the composition very well adding cold water / mix well and add, from time to time, cold water. in the end it will look like that

Tapenade & # 8211 Black olive paste with anchovies and capers

Provencal aperitif, popular in the south of France, tapenade means a paste of olives (black, in general), capers, anchovies (anchovies) and olive oil, scented with garlic and / or herbs. Depending on your preferences, you can add lemon juice or brandy. It is served on slices of toast, but pasta can also be used to obtain a delicious main course, in combination with fish, beef or chicken.

I put two types of olives in tapenades, kept in the fridge: light olives and Kalamata olives (Greek olives, named after the Peloponnesian city). As both types were pitted, I removed the pitches, and the quantities below are given before this operation. As for the preparation itself, tapenade is made in two steps and three movements.

Aaaaa & # 8230 Era sa uit. Whoever wants and has an account on www.gustos.ro can vote for Gurmandino, registered in the Festival of tasty blogs, the categories Main courses and Desserts: http://www.gustos.ro/concurs/fbg3/categorii.html

Ingredient:
& # 8211 light black olives 300 g
& # 8211 olive Kalamata 80 g
& # 8211 capers 1 tablespoon (20 g)
& # 8211 loop 4-5 fillets (25 g)
& # 8211 juice from 1/2 lemon
& # 8211 garlic 1 cat
& # 8211 fresh thyme a few sprigs
& # 8211 dried oregano 1 teaspoon
& # 8211 olive oil 40 ml
& # 8211 pepper

Put the pitted olives in a blender, along with the anchovy fillets, capers, garlic, dried oregano and fresh thyme. Strain and start adding the olive oil gradually, until you get a homogeneous paste. Put it in a bowl and add lemon juice to taste (I put the juice from half a small lemon). Add a little freshly ground pepper.

Serve tapenade on slices of toast. I put the pasta on fried slices of baguette, previously greased with a little goat cheese. Delicious!


Appetizer check with tuna and surimi

Beat the eggs together with a pinch of salt, mustard and mix with the cottage cheese.
Add the flour, which is easily incorporated until the composition becomes homogeneous.
Add the baking powder quenched in a tablespoon of lemon juice.

Separately, remove the tuna from the box, drain well of the sauce or oil (depending on the type of can used) and crush with a fork, and the surimi bars are cut into rounds.
Add the fish and surimi to the composition, mix well and then put the composition in a silicone form.
This shape can be round or rectangular, as for a cake.

The oven is heated to 180 ° C.
Put the form in the oven and bake for 30 minutes.
After the first 20 minutes, the baking test can be done using a wooden toothpick or a special metal needle for this operation.
After baking, take it out of the oven and leave it to cool a bit, after which it can be served.


Sweet and fragrant moments


I come back with a new recipe from the range of Pickles, jams, jams - canned for the winter, namely Pickled Vegetable Mix.

I can say that this pickle mix competes (among my preferences) with the Donuts stuffed with grapes, although they are no better than the Donuts stuffed with red cabbage and white cabbage, Instant sour donuts (my husband's favorites).

Also from the range of preserves we have prepared (for the winter that promises to be hard) and the Cryogenic Greens, more precisely: larch, parsley and dill.

But I'll tell you about them in the next episode.

Not to mention, here's the recipe.

donuts, gogonele, cucumbers, cauliflower, watermelon, carrots, celery, grapes
in some jars I also added pieces of beetroot, because my son likes pink pickles

otherwise, I strained horseradish sticks, dill flower sticks, celery leaves, garlic cloves.
for sauce: water, vinegar, coarse salt, sugar and flavors: bay leaves, mustard seeds, peppercorns, honey cloves, preservative.

Wash all the vegetables well and chop them according to your preferences.

Prepare the jars: wash well and dry.

Prepare the pickle juice: put 3 parts water and one part 9 degree vinegar, 1 tablespoon coarse salt and 3 tablespoons sugar per liter of liquid and bring to the boil. After boiling, add the flavors: a few bay leaves, 1 teaspoon of mustard seeds, a teaspoon of peppercorns and half a teaspoon of cloves to a liter of liquid. Before the stew is poured into jars, add another tablespoon of honey to the liter of liquid and mix well. I also added a sachet of preservative to 4 liters of stew.

In the well-washed and dried jars, place, according to your imagination, the chopped vegetables, thickening well. Between the larger pieces of donuts and cauliflower, slice slices of carrots, celery, cucumbers, grapes, garlic cloves, celery leaves, horseradish and dill sticks.

After filling all the jars, pour the hot stew over the vegetables, trying to exceed the vegetable level (possibly fix the vegetables with some chopsticks so that they do not rise above the liquid), put the lids on, screw them well and place the jars in the pantry, in the dark and cool.


Good luck and a rich autumn I wish you all!