Lamb with green pepper (honey with green pepper)
is a delicious recipe that I ate in Spain and I love it! I hope you like it too ...
- 1 kg of lamb
- 1 kg of green pepper
- 1 glass of dry white wine
- 1-2 cloves garlic
- 2 tablespoons olive oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Lamb with green pepper (honey with green pepper):
wash the meat and pepper, dry and cut: diced meat and julian pepper. Heat the oil in a pan, add the garlic and cook until golden then remove. Add the meat and stir often until it changes color. then add the peppers. cook together for about 5 minutes then extinguish everything with wine, season with salt and pepper and keep on low heat until the wine decreases. It is delicious!
Juicy meatballs in tomato sauce and green pepper
Today we will prepare some Very juicy meatballs with a green and red pepper sauce. Incredible! We will make these meatballs with love and pamper them as they deserve. We will cook them in a large pot at boil for 40 minutes. So some will come out creamy juicy meatballs inside, with all the aroma of a well-concentrated sauce.
Something very curious happens to me with meatballs and is that every time I prepare them I come out differently. I take the opportunity to use an ingredient that I have to spend in the fridge, or replace it with another, or add something here something there. but the fact is, I never make the same meatballs twice.
But one way or another, we worship at home Meatballs. Sounds like a fine dish to me. It's not complicated, they are practically made by themselves, they are healthy, Caser, they can freeze, can be accompanied by countless things and are extraordinary delicious What more could you want?
Wednesday, December 5, 2012
Cake with cream and coconut / Cake with cream and coconut
Let's wait for Santa Claus properly, hoping that if we were good he will leave us something in the boots :))
Let's wait for Papa Nicolas as he should, hoping that if I've been good they'll leave us something in our boots :))
This year we prepared a fine and creamy cake, which meets all the conditions to satisfy the tastes of those who are fans of coconut.
I have prepared this year a soft and creamy cake that meets all the conditions to satisfy the tastes of those who are fans of coconut.
6 egg whites, 150 g sugar, 200 g coconut, 6 tablespoons milk, 6 tablespoons flour, 1 sachet vanilla sugar, 2 teaspoons baking powder, 1 pinch salt.
6 egg whites, 150 g sugar, 200 g coconut, 6 tablespoons milk, 6 tablespoons flour, 1 sachet of vanilla sugar, 2 teaspoons baking powder, 1 pinch of salt.
Countertop preparation method:
Beat the egg whites with 150 g of sugar, add one by one, mixing coconut, milk, flour, baking powder, salt and vanilla sugar.
Stir from top to bottom to prevent egg whites.
Pour the composition into a tray lined with baking paper, level to have the same thickness on the entire surface and put in the oven.
Beat the egg whites with 150 g of sugar, add the additional mixed line, coconut, milk, flour, baking powder, salt and vanilla.
Mix from top to bottom to keep the whites firm.
Pour the mixture into a baking tray covered with baking paper and bake.
Bake at 170 degrees C, approx. 20 minutes.
6 yolks, 100 g sugar, 150 ml milk, 2 tablespoons food starch, 4 tablespoons flour, 1 sachet of vanilla sugar, 200 g butter.
6 egg yolks, 100 g sugar, 150 ml milk, 2 tablespoons starch, 4 tablespoons flour, 1 sachet of vanilla sugar, 200 g butter.
How to prepare cream:
The yolks are mixed with sugar, milk, starch, flour and vanilla sugar.
Mix the yolks with sugar, milk, starch, flour and vanilla.
Boil in a bain marie, stirring constantly, until thickened.
Set aside and when it has cooled, add the butter and mix well.
Cook in a double boiler, stirring constantly, until thickened.
It is saved and when it is cold, add the butter and mix to incorporate well.
Pour the enzyme cream from the cake
Cover evenly over the entire surface
Cover the entire surface evenly
and sprinkle with coconut on top.
and enzyme sprinkle with coconut.
Refrigerate for 1 hour, then cut as desired and serve.
Where does the Niçoise salad come from, which is the original recipe
Nice salad is a classic dish of Provencal and Occitan cuisine and perhaps the most famous tuna salad. Not once did I prepare it and I was not surprised to find out recently that, in fact, the Nissards do not completely agree with the dish known today all over the world as Salade Niçoise.
On the list of ingredients of this salad, when it is prepared at home, there are beans and artichokes, not to mention green beans and potatoes, which are included in the best known version of this classic recipe.
It seems that the one who committed the sacrilege & # 8211 from the point of view of the Nissard "purists" to add potatoes and green beans to the Niçoise salad was Auguste Escoffier, the most famous chef and author of cookbooks, himself born near Nice.
Well, if Auguste Escoffier himself made some concessions, interpreting this preparation in his own way, why wouldn't we do it too? Because we kept talking about low-calorie and light meals, the major deviation I allowed myself from Escoffier's version was to replace potatoes with buckwheat, a high-quality carbohydrate.
Basically, buckwheat is not a cereal, but a herbaceous plant, and is clearly superior to both potatoes and wheat or other cereals by the content of nutrients that protect the body from external factors. Buckwheat is rich in vitamins E, B1 and B2, but also in protein, carbohydrates, fiber, phosphorus, magnesium, copper, zinc, manganese, selenium and iron.
Well, buckwheat is one of the ingredients chosen carefully, to give taste, consistency and flavor, and one of the salad varieties. RIO Sea Salads, and the challenge I received also provided the rule for choosing one ingredient from each assortment. I chose, as I said, buckwheat, hot peppers, tomatoes and black olives and I & # 8230 got to work!
I cooked the pasta 15 minutes before the guests arrived and I served them a dish that immediately disappeared from the table!
We present you the top 5 recipes of the most delicious and easy to prepare salads. They are perfect for both family dinners and celebrations. We urge you to give up traditional salads and surprise your guests with an original and very tasty appetizer, which amazes with its taste, aroma and color.
Recipe No.1 & # 8211 Tangerine salad
-2 tablespoons balsamic vinegar
METHOD OF PREPARATION
1. Prepare the dressing: mix 60 ml of oil with the wine vinegar and balsamic vinegar. Add sugar, mustard, salt and ground black pepper. Stir.
2. Chop the green onions and lettuce leaves. Peel a squash, grate it and slice the avocado.
3. Grate the cheese. Chop the walnuts.
4. Mix all the prepared ingredients. Add the croutons and 20 ml of olive oil. Stir.
5. Match the salad with the prepared dressing. Serve the salad immediately so that the croutons do not soften.
Recipe No.2 & # 8211 Salad with eggs and bell peppers
METHOD OF PREPARATION
1. Boil the eggs. Allow to cool and clean. Cut them into cubes. Arrange them in a bowl.
2. Peel and chop the green onion, bell pepper and tomatoes. Add them to the egg bowl.
3. In another bowl, mix the cream with the wine, vinegar and mustard. Match the paprika and spices to taste.
4. Match the salad with the dressing and mix.
Note: If desired, you can replace the cream with homemade mayonnaise.
Recipe No.3 & # 8211 "Ambrosia" Fruit Salad
METHOD OF PREPARATION
1. Beat the cream with the sugar until you get a thick and homogeneous cream. Use a mixer at medium speed.
2. Add the cream and stir again.
3. Chop the pineapple, tangerines and zephyr. Add them to the whipped cream.
4. Add the coconut flakes and mix. Cover the bowl with a lid and refrigerate the dessert for 2 hours.
Note: If desired, the salad can be decorated with cherries in syrup. Store the salad in a bowl with a lid in the refrigerator for no more than 2 days.
Recipe No. 4 & # 8211 Italian pasta salad
-5 tablespoons olive oil
-3 tablespoons of balsamic vinegar
METHOD OF PREPARATION
1. Boil the pasta according to the instructions on the package. Drain and wash with cold water.
2. Mix the pasta with the diced salami, grated cheese and olives.
3. In another bowl, mix the balsamic vinegar with the olive oil, chopped garlic, salt and ground black pepper.
4. Add half the amount of sauce to the pasta bowl. Stir. Refrigerate the salad.
5. Before serving the salad, add the remaining sauce and stir.
Note: It is best to use smaller pasta and pepperoni salami.
Recipe No. 5 & # 8211 Bean salad
-350 g of preserved beans
-150 g of meat (smoked meat, leg, ham or salami)
-5 tablespoons olive oil
METHOD OF PREPARATION
1. Peel and chop the vegetables. Chop the meat.
2. Mix the chopped onion with the salt, sugar and vinegar. Leave the resulting mixture at room temperature for 1 hour.
3. In a bowl, mix the meat with the peppers, tomatoes and beans. Add the marinated onion.
Rotofei and healthy
Peppers, sweet and hot, have been grown in Central and South America since 2000 years ago. Columbus was the one who brought the plant to Europe, after his first trip to the "New World" in 1493. Polish traders exploited the potential of the pepper, initially considered a spice, which they sold in India and Southeast Asian countries. Today, sweet peppers are appreciated all over the world, but especially in European and Oriental cuisine.
Peppers are available in various colors and sizes, as well as tastes. They are sweet or hot, red, green, yellow or brown. Among the most popular types of peppers in the world are: bell peppers, Capia peppers, banana peppers, Pimiento peppers (similar to bell peppers, only they are sharp at the tip), habaneros peppers (brown, colored), Serrnao peppers they have the shape of hot peppers, but are larger).
Peppers are not only very tasty, but also healthy. A medium-sized sweet pepper contains 19 calories and is a rich source of vitamin A and E and folic acid. A bell pepper contains 190% of your body's daily requirement of vitamin C! Red peppers are rich in carotene, a substance from which the body synthesizes vitamin A.
Here is the nutritional content of pepper:
Water: green pepper: 93.5 (%), red pepper: 90.02 (%)
Protein: green pepper: 1.1 (g, red pepper:) 1.3 (g)
Iron: green pepper: 0.6 (mg), red pepper: 0.8 (mg)
Energy: green peppers: 17 (cal.), Red peppers: 39 (cal.)
Fats: green peppers: 0.2 (g), red peppers: 0.4 (g)
Phosphorus: green pepper: 25 (mg), red pepper: -
In the market, look for hard peppers, with a thin and shiny skin, which have no spots. If you like red peppers, you have to buy them from the market the way you want them, because the green ones don't turn red after they are picked.
Bell peppers can be stored in a plastic bag in the refrigerator for up to 7 days. Red peppers last less, 3 or 4 days. For a longer period, choose green peppers, which can be stored in the freezer. To do this, cut them into thin slices and wrap them, preferably, in paper bags.
Peppers are very easy to cook and go very well with rice, other vegetables and spices. They are ideal for pizza and omelettes. They can be used both as a basic ingredient of food, but also to give flavor, as a spice. Baked peppers are highly prized in all countries. Thus prepared, they can be easily peeled and are easier to digest. The pepper puree, made from baked peppers, in the robot, mixed with mayonnaise, is an ideal garnish for chicken. Puree made from red peppers, with oil, instead of mayonnaise, matches fish.
In France, pepper is the basis of a sauce called piperada, with tomatoes in Spain, peppers are served with duck, in China season the sweet sauces with soy, tomatoes and brown sugar. In Romania are famous peppers stuffed with minced meat and rice, served with sour cream in Greece are filled with rice and lamb in the Middle East, with rice, lamb, raisins, nuts and mint.
Mushrooms and sour cream go very well together. When found in a soup, sour cream perfectly sweetens the meaty flavor of mushrooms. Nowadays, the name mushroom soup-cream is used for a wide range of concentrated soups, which can be used as a basis for a lot of other recipes, from meat roll & # 8230
Celery cream soup
Celery, onions and carrots are the basic flavors of many French soups have a special term for this trio: mirepoix. However, they are rarely the protagonists of a dish. A happy exception is this celery soup-cream. It is very easy to prepare. First fry the onion and celery in butter (with leaves with & # 8230
Cucumber soup with yogurt
From the Balkans to the Middle East and beyond, throughout India, cold-served yogurt cucumber soup is appreciated by everyone. This soup is a candidate, along with the Spanish soup called gazpacho, for the title of the best soup in summer. The best known variant is the Bulgarian soup called crawler. The two & # 8230
Wondering what they have in common with french fries, grilled meat and fried chicken? Well, they are all tastier if served with coleslaw, ie cabbage salad. And no wonder, because cabbage, so crunchy and tender, is a perfect garnish for heavy and fatty foods & # 8230.
A perfect consommé must be clear, fragrant and free of any fat. No wonder this classic French soup is considered a touchstone for any chef. Consomme is prepared as follows: in a pot full of homemade beef soup add beef & # 8230
Unlike other Scottish dishes, which have complicated names, such as rumbledethumps (cabbage puree with cabbage) or clootie (steamed pudding), the name of this soup (also called cocky-leeky) leaves no doubt. regarding its ingredients. It is a simple soup, which is made only with meat & # 8230
Coconut soup with coriander
Fresh coriander, with a citrus-like aroma, is added to any dish containing coconut milk. Rooster and coriander are the protagonists of many recipes in Southeast Asian cuisine. Coconut milk tempers very spicy foods, while coriander gives them a fresh aroma. The most famous coconut soup & # 8230
The origins of many of the most popular dishes are shrouded in mystery. Fortunately, that's not the case with Cobb salad. It was created in 1937 by Robert H. Cobb and still remains an American class recipe. Cobb was the owner of the Brown Derby restaurant in Los Angeles, one of the most frequented restaurants
Classic green salad
This simple lettuce, made from fresh, freshly picked leaves with a perfectly balanced vinaigrette sauce, is one of the great culinary pleasures of life. The secret of the salad is to choose the right combination of greens, depending on the color, flavor and texture. Created lettuce gives consistency, peppery rocket salad and watercress give flavor, & # 8230
White or red shell soup
The cold waters of the North Atlantic are home to a species of sweet-tasting shellfish, which for over a century has been the main ingredient in a typical American soup. It is prepared in two variants, one red, made with tomatoes and the other white, with cream. Naturally, consumers are also divided into supporters of the & # 8230
If you visit a farm in France in the winter, you will surely see a healthy pot of pots slowly boiling on the stove. With this rustic soup, which includes a large amount of pork and a lot of delicious vegetables, you can satiate even the most delicious food & # 8230.
Traditional recipe: Bouillabaisse
Originally from Marseille, this fish stew has earned a well-deserved reputation. As with all classic French dishes, the recipe for an authentic bouillabaisse is still disputed. Cut into strips a few fish with stronger meat species, such as racasse or monkfish. The base is formed by the soup obtained by boiling the bones left after removal & # 8230
In the Provençal dialect, pistou means crushed. It is also the name of a very fragrant sauce containing basil, tomatoes, garlic and olive oil, all crushed well in a mortar, forming a French version of the Genoese pesto sauce. bread or can be mixed with pasta, but & # 8230
Celery root is not the most popular of legumes, but cut into thin slices and mixed with a spicy mayonnaise sauce, it is perfect for making remoulade - a classic dish served in French bistros. After cleaning the celery from the stubble layer on the surface, its white core comes out, & # 8230
In Spanish, cazuela means nutmeg or meat stew. In South America it is a very well known and loved dish, which includes all kinds of ingredients. The casserole differs greatly from one country to another. In Argentina, for example, the lamb casserole is made, in which meat is put & # 8230
Chicken soup with kreplach
Poultry soup, with its countless variations, is a kind of basic in Jewish gastronomy. It is served on Shabbat dinner, but is also consumed on other holidays. Due to its healing properties, it is known as Jewish penicillin. In a Jewish kitchen, all kinds of ingredients can float in chicken soup, from fluffy dumplings & # 8230
Colombian national food is a hearty chicken soup called ajiaco. It is very popular throughout the country, but its best known version is the one prepared in the country's capital, in the city of Bogota. To prepare Ajiaco bogotano simmer the chicken pieces in an onion-flavored juice, & # 8230
Certainly any country has several culinary symbols, and among them is, as a rule, a specific bird soup. In Korea, for example, this is samgyetang. Samgyetang is also known as chicken ginseng soup. For its preparation a very young, whole chicken is used, preferably five to & # 8230
Chicken soup plays an essential role in Chinese cuisine. It is used both as a base for sauces. as well as for making any soup, from the modest wonton to the luxurious bird's nest soup. One of the easiest chicken soups to make in the Chinese gastronomic repertoire is the soup & # 8230
Carrot salad with Indian cumin
Sweet carrots match the robust aroma of Indian cumin, this happy combination of flavors being found in many salads, from Morocco to Lebanon. Salads with carrots and cumin have an intense orange color. These appetizers are served at room temperature and are very popular in the southern Mediterranean basin. All carrot salads
Caldo verde is a simple soup, but it synthesizes everything that has the best of Portuguese peasant gastronomy. Generally, everyone uses the same recipe to prepare this soup. In fact, it is so simple that even a novice in cooking can learn it. At the beginning, fry the onion together with the garlic in a little & # 8230
Callaloo is a truly legendary soup from the Caribbean. There are as many callaloo recipes as chefs prepare. This green soup is prized from Puerto Rico to Brazil. Callaloo is flavored with garlic, various herbs and hot peppers from the Scotch bonnet variety. It usually also contains the fruit & # 8230
Coriander carrot soup
A carrot-free soup is almost inconceivable. This modest vegetable fits almost everywhere, it gives sweetness to the bird soup, it is added in minestrone for color and so on. Carrot soup is: it is a cream soup like a sweet and velvety puree. In combination with the strong citrus aroma of fresh coriander, it becomes something sublime.
Traditional recipes: Caesar salad
Caesar salad is found in all American places, from the smallest to the largest restaurants. If we were to judge only by the extremely diverse range of special Caesar salad dressings that are sold, by the sets of salad cutlery and by the countless kinds of croutons that can be found in stores & # 8230
Broccoli and Stilton soup
Broccoli is a vegetable that many children cannot afford and usually refuses to eat, although it deserves all consideration. But in the form of a thick, green soup, flavored with some Stilton mold cheese, it could gain a little more respect. It is a traditional British soup, & # 8230
Bird's nest soup
In China, bird's nest soup is highly prized for its rich nutritional content and positive health effects. This rare soup is made from the nests of a certain species of sea swallow. It is one of the most expensive delicacies of Chinese cuisine. The nests are made by birds with saliva and are & # 8230
Traditional recipes: Borş
It is difficult to find a more popular dish in Eastern European cuisine than borscht. There are an infinite number of variants, but they contain beets, which gives them the specific shade of red-purple. As beets are a very easy vegetable to grow, which keep well in cellars, borscht can be eaten all year round.
Beans and prosciutto
In Italy, fava beans are considered a true harbinger of spring. It is prized for its rich texture and nutty aroma. It goes perfectly with a Parma prosciutto. This bean has been grown for centuries. First of all, the grains must be removed from their thick green pods. How it is prepared depends on the period & # 8230
Black bean soup
Black beans are prized throughout South America for their fleshy texture, strong aroma and vivid color. No wonder dozens of soups are made from it. Due to the unmatched taste, black bean soups can be prepared on the basis of water, the liquid in which this bean boils & # 8230
While tabbouleh is found in almost all restaurants where falafel is consumed, its close relative, fattoush, is almost unknown. Interestingly, the two salads are easy to confuse: if you replace the bulgur wheat (roasted, dried, then large ground wheat) in the tabbouleh with a few pieces of fried stick, you'll get fattoush & # 8230.
Fassolada is one of the tastiest peasant dishes. It is made only from beans, vegetables, herbs and olive oil. To prepare fassolada, white beans, usually cannellini, are used. It is left overnight in water to soften, then boiled in a pot with onions, & # 8230
Lentils are an important ingredient in the diet of the Greeks, being at the same time a cheap source of protein and a very tasty food, during Lent, when the faithful do not eat meat, a simple and filling faki soupa can be prepared from lentils. Faki soupa is also called fakes soupa. It is a very special food
Zatar is prepared in Turkey, the Middle East and northern Africa and consists of fried sesame seeds, sumac ground with thyme (in fact, zatar means "thyme") and salt. All this is crushed together in a mortar. It can be used to flavor meat or vegetables, and is often mixed with & # 8230
Avgolemono means egg with lemon in Greek. This is also the name given to a famous soup whose basic ingredients are obviously egg and lemon. Avgolemono soup is easy to make. We start with a simple chicken soup with a little rice, in which we also put boiled vegetables and meat, to & # 8230
About Beet Salad
Very popular due to its earthy aroma and intense color, beet salad is the star of a very diverse range of salads. Beet salads can be prepared all year round, from the beginning of spring, when the first beets can be used until the end of winter, as the mature specimens are very well preserved in & # 8230
Tamales are very popular snacks in Mexico and other South American countries, especially for breakfast. There are actually some rolls of corn dough called a table. After they have been filled, they are given through coarsely ground cornmeal and then fried. The fillings usually contain fried meat - & # 8230
Appearing in Padron, a small town in Galicia, in northwestern Spain, these little green peppers are highly prized by many Hispanics living in North America. Pimientos de Padron is consumed as a tapa, along with a glass of cold beer or a newer white wine. Fry the peppers in a saucepan
The least elaborate of the dishes served in Spanish taverns is manchego cheese, which is simply cut into triangles and served. Manchego is a hard and creamy sheep's cheese, originating from La Mancha, an arid area in central Spain. It is prized according to antiquity, like Parmesan, the most & # 8230
These slices of skinless red pepper are prepared very simply: fry in olive oil, with garlic, parsley and possibly finely chopped red hot peppers. Later it is left to marinate in jars, in oil and wine vinegar. Pimientos can often be seen on the shelves of Spanish taverns, where their presence ensures & # 8230
Garlic shrimp are among the most refined snacks on the tapas menu. They are large shrimp that are fried in olive oil with a lot of grated garlic and usually with a little chopped red pepper. Like other dishes, gambas al ajillo are served at the table in the bowl in which they were & # 8230
Dolmades is a well-known Greek dish for meze. Dolmade-like dishes can be found in Turkey and throughout the eastern part of the Mediterranean basin, and even in Swedish cuisine. There are several variants, the best known being those made from vine leaves that are filled with a mixture of & # 8230
Italian rice dumplings are a very consistent appetizer. The main ingredient is rice for risotto, regardless of type: arborio, vialone nano or carnaroli. It is boiled and seasoned with parmesan, then small balls are shaped from it, which are filled with a mixture of diced ham, provolone cheese or mozzarella and & # 8230
Pancakes with green onions
To prepare these simple pancakes, use a rather thin dough, made of flour and water, in which you put finely chopped green onions. This dish comes from China, where it is usually eaten with sweet chilli sauce or soy sauce with rice vinegar. The secret is that, & # 8230
In many countries there is a term that refers to a wide range of different snacks, which can be eaten as appetizers, such as thali in India, dim sum in southern China or smorgasbord in Sweden. Smorgasbord is made from various appetizers, which were once served on a single plate. Nowadays, smorgasbord is called a & # 8230
Salsa is the generic name for any sauce made from fresh vegetables, chopped or crushed together, especially those with tomatoes. Although this term simply means sauce, in general acceptance the word salsa has come to be used to refer to a certain kind of sauce, usually a hot tomato sauce in which & # 8230
Spinach (called spanaki in Greek) is an important ingredient in Greek cuisine. Here it is very often used as part of fillings for different doughs. Spanakopita is a delicate pie that contains lots of green leafy vegetables, as well as feta cheese, chopped onions and parsley. It is less consistent than other & # 8230
Sagani is a kind of Greek pan with two handles. Saganaki, the diminutive of this word, refers to a dish made of fried cheese. You can use any salted Greek cheese with a stronger flavor. Kephalogravure, a yellow melted cheese with holes, is most often used. Another very popular variant of saganaki & # 8230
Shrimp in a jar
This recipe is a great way to keep a larger amount of shrimp for a few days. Saute the shrimp in a lot of lightly seasoned butter (usually with mace cheese, nutmeg and cayenne pepper). When ready, place in small ceramic pots and cover with a thin layer of & # 8230
In Eastern Chinese cuisine, the so-called drunken dishes are those cooked in alcohol, ie in shao-xing or rice wine. In the usual recipe, large shrimp are marinated in wine and then steamed. Separately prepare a soup in which hot, sour and sweet spices are put, among which & # 8230
Patatas bravas means ferocious potatoes in translation and is one of the pieces of resistance in the menus of Spanish tapas, along with albdndigas, manchego cheese, tortilla, anchovies and so on. Patatas bravas sunt niste cartofi taiati felii sau cubulete destul de groase, care se prajesc in ulei de masline pana ce devin crocanti la suprafafa,…
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Okonomiyaki sunt niste gustari japoneze asortate, de tip fast-food, insemnand in traducere aproximativa gratar cu de toate. Intai se prepara o clatita prajita, facuta din faina, ou si apa, peste care se pune de obicei yam ras si varza, ce formeaza baza unei umpluturi care difera in functie de gusturile si imaginatia fiecaruia. La…
Sos Nam prik
Nam prik, una dintre aromele sud-asiatice clasice, este un sos extrem de condimentat, originar din Thailanda. Intr-o casa thailandeza, este de neconceput ca la masa, alaturi de celelalte feluri de mancare, sa nu pui si un bol de nam prik, la fel cum fac americanii cu ketchupul. Nam prik se foloseste pentru a cufunda…
Vinegreta de anghinare
Anghinarele (Cynara scolymus) sunt, probabil, legumele pentru prepararea carora este nevoie de eel mai indelungat proces cu toate acestea, in farile mediteraneene, de unde este originara, ea este foarte apreciata. Anghinarele sunt inrudite cu scaietii. Au un cap ca un buzdugan, in varful unei tulpini groase. Pentru a le putea servi ca aperitiv, ele…
Blini cu smantana si caviar
In traditia ortodoxa rusa, in timpul postului Pastelui, credinciosii nu au voie sa manance carne, insa pot consuma unt, lapte si oua. Acestea sunt tocmai ingredientele de baza ale unor clatite aurii, simbol al soarelui. Din mainile unui maestru bucatar priceput, aceste clatite, denumite blini, ies atat de fragede incat se topesc in gura….
Deseori vorbim despre bucătăria arabă fară să ţinem cont că aceasta închide în ea multiple tradiţii şi culturi. Şi în cazul bucătăriei arabe, istoria, societatea şi modul de viaţă se reflectă în gastronomie. Când vorbim despre bucătăria arabă, ne gândim la desen şi la beduini, la climă toridă şi la ţinuturi neospitaliere, unde condiţiile…
Sunca de Parma
Cea mai cunoscuta sunca cruda italieneasca (numita si prosciutto crudo) provine din zonele rurale din preajma orasului Parma. Ca si serrano din Spania, prosciutto di Parma este o sunca uscata sarata, maturata mai multe luni de zile. Se serveste cruda, taiata in felii subtiri cat foaia de hartie, ca aperitiv. Dupa ce a fost…
Sunca serrano ocupa un loc de cinste intre nenumaratele feluri de carne conservata care se prepara in Europa, alaturi de sunca de Parma si cea de Bayonne. Pentru serrano se foloseste pulpa din spate, de la diferite specii de porc din rasa Marele Alb. Carnea se sareaza, pentru a elimina umezeala, apoi este agatata…
Deşi nu se bucură încă de aprecierea meritată, din pricina necunoaşterii ei de către europeni, bucătăria marocană este totuşi printre cele mai bogate şi variate din Africa şi una dintre cele mai imaginative din lume. Acest lucru este datorat, în primul rând, abundenţei de materii prime şi, în al doilea rând, puternicului melanj social…
Aceasta placinta coapta pe amandoua partite, cu margini ondulate si umplutura savuroasa, este originara din Jamaica, asa cum spune si numele, dar se prepara in multe alte insule din zona Caraibilor, de unde s-a raspandit pe tot continentul nord-american, devenind foarte populara. Asemanatoare ca aspect cu pateurile din Anglia sau cu empanada din America…
Cele mai multe dintre maslinele cultivate in bazinul Mediteranei sunt folosite pentru fabricarea uleiului, dar unele ajung si in aceasta pasta puternic condimentata. Tapenade isi are originea in regiunea Provence. Numele vine de la tapeno, capere in dialectul provensal. De altfel, aproape intotdeauna tapenade contine si capere, dar nu ele sunt ingredientul de baza….
Baba ghanoush este o specialitate a bucatariei levantine, dar apare sub diferite forme in tot spatiul mediteraneean, in Rusia, in nordul Africii si chiar in sudul Asiei. Este un sos usor condimentat, care se serveste impreuna cu o paine nedospita, de exemplu lipia. In mod obisnuit, pentru preparare se folosesc vinete, care se cresteaza…
Gravlax ilustreaza modul scandinav de preparare a somonului. Fileurile de peste sunt conservate intr-un amestec de sare, piper alb, zahar si marar si se taie in felii pentru a fi servite cu un sos dulce-acrisor din mustar, zahar si marar. Desi se crede adesea ca se face din somon afumat, el este conservat, de…
Pate au foie de canard
Pateurile din ficat sunt foarte populare in intreaga lume. Cea mai eleganta variants a acestora fiind pate de foie gras, insa si pateul facut din ficat obisnuit de rata (nu de rata indopata) are un gust bogat si, in orice caz, rafinat. In Franta, pateul din ficat de rata ambalat, din comert, este in…
Termenul foie gras (ficat gras) se refera la ficatul de gasca sau rata indopata. Daca pasarea este indopata, ficatul acesteia isi mareste volumul de cateva ori fata de dimensiunile normale. Ficatul astfel obtinut se vinde sub diferite forme: intreg, crud si conservat, semipreparat sau preparat sub forma de pateu, la bucata, ambalat in vid…
Bruschetta provine din Italia, iar la inceputul anilor ’90, cand Occidentul a inceput sa fie tot mai interesat de bucataria mediteraneeana, s-a raspandit peste tot. Bruschetta consta dintr-o felie lunga de paine prajita, frecata cu usturoi si stropita cu ulei de masline extravirgin, peste care se pot pune o multime de alte ingrediente. Unele…
Bocadillo con tomate
Bocadillo este un fel de sandvici spaniol, care se poate manca pe strada, ca gustare, dar poate aparea si in meniurile tavernelor spaniole. Painea folosita pentru bocadillo este o franzela alba cu coaja crocanta, asemanatoare baghete frantuzesti. Pentru a fi umpluta, aceasta se taie in doua. Bocadillo este foarte cunoscut in toata Spania si…
Crostini este termenul italian pentru crutoane si denumeste niste felii de paine prajita. pe care se pun diferite ingrediente. Se servesc ca antreuri sau ca gustari la petreceri. Pentru a prepara crostini se poate folosi un numar infinit de combinafii de ingrediente, in functie de preferinte. De regula, se ung cu diferite feluri de…
Pentru escabeche, pestele trebuie mai intai prajit, iar dupa aceea marinat. Aceasta tehnica ce provine, probabil, de la mauri a patruns si in bucataria frantuzeasca, si apare mentionata chiar si in carti de bucate englezesti (caveach) din secolul XVII. In esenta, este o modalitate de conservare a pestelui, precum sararea, afumarea si uscarea. Pestele…
Empanadas este varianta spaniola si sud-americana a unui produs de patiserie cu umplutura care apare in multe alte culturi: de exemplu, India are samosa, in Asia se prepara pachetele de primavara, ba s-ar putea spune ca pana si obisnuitul sandvici este tot o varianta a acestor gustari. Empanadas (insemnand literal “invelite in paine” sunt…
Nu poti sa te opresti dupa o singura gougere. Cunoscute si ca fulgi de branza, gougeres sunt produse de patiserie care se servesc ca aperitive, dar pot constitui foarte bine si primul fel de mancare. De asemeneea, sunt servite drept gustare la un pahar de vin. Gougeres se prepara dintr-un aluat asemanator cu cel…
Escargots au beurre d’ail
Melcii reprezinta pentru multi simbolul bucatariei traditionale frantuzesti si sunt, probabil, primul fel de mancare pe care doreste sa-l incerce orice calator strain venit in Franta in cautare de aventuri culinare. Totusi, pentru a aprecia gustul melcilor e necesara deprinderea. Maestrii bucatari mai inventivi au incercat sa foloseasca melcii pentru a crea retete noi,…
Dim Sum: Shiu mai
Shiu mai se prepara dintr-un aluat simplu, din faina si apa, mai delicat decat cel folosit pentru coltunasii lipiciosi. Diferenta este ca acesti coltunasi se fierb in aburi, nu se prajesc, iar in partea superioara raman deschisi, astfel incat se vede umplutura. De aceea sunt si mai usor de preparat decat, de exemplu, xiao…
Dim Sum: Xiao Long Bao
Acesti coltunasi, sppecifici zonei Shanghai, arata mai degraba ca niste pungute, aluatul fiind strans in partea superioara. Se fierb in aburi intr-un vas de bambus, pana ce invelisul lor devine aproape transparent. Denumirea lor chinezeasca s-ar traduce prin „chifle-cosulet“, aluzie la forma lor si la faptul ca se fierb in aburi in cosul de…
Guotie, numite si jiaozi. un fel de coltunasi care se servesc in meniurile dim sum, este termenul mandarin folosit pentru a denumi un fel de mancare absolut delicios. Numele s-ar traduce prin coltunasi lipiti. Atunci cand se prepara coltunasii, secretul consta in faptul ca acestia nu trebuie sa se lipeasca de vas. De fapt,…
Dieta vegană, cel mai sănătos stil de viaţă
Dacă în urmă cu doar câţiva ani dietele vegane erau considerate extreme, în prezent tot mai mulţi oameni adoptă acest mod strict de alimentaţie pentru a slăbi şi a avea o viaţă mai sănătoasă. Dietele vegane au din ce în ce mai mulţi adepţi, care consideră că o alimentaţie bazată pe plante, dar…
Dim Sum: Chung Fun
Pentru a prepara chung fun se foloseste aluatul obisnuit de taitei, facut din faina de orez. Acesta se fierbe pana devine moale si alunecos, apoi se infasoara in el diferite umpluturi. Dupa aceea, gustarile obtinute se fierb in aburi sau se prajesc in ulei. De cele mai multe ori se servesc cu sos de…
Exista doua metode de afumare a somonului, in functie de temperatura fumului in care este lasat. Daca doriti sa obtineti un lox traditional, atunci pestele trebuie pus in fum caldut, dupa ce focul de lemne s-a stins aproape de tot. Aceasta metoda, cunoscuta sub denumirea de afumare la rece, era folosita in Anglia si…
Sparanghelul Sparanghelul proaspăt trebuie să fie tare la atingere şi să aibă mugurii din vârf lipiţi de tijă. In vederea preparării lui prin fierbere, este necesar să se îndepărteze, cu ajutorul cuţitului, partea lemnoasă de la bază. Sparanghelul se fierbe 15-20 de minute într-o oală înaltă, cu diametrul mic, întotdeauna în picioare şi cu…
Lox (somon afumat)
Pe vremuri, pentru ca ca oamenii sa poata consuma peste si iarna, acesta trebuia conservat folosindu-se unul dintrre procedeele clasice de pastrare a carnii, respectiv se putea ingropa in pamant, usca sau sara, dar se putea si afuma. Fumul modifica proteinele din carne dand senzatia ca ar fi fiarta sau prajita pe de alta…
Valoarea nutriţională a morcovului este neîntrecută. Impiedică formarea depozitelor de reziduuri pe pereţii arteriali, prevenind astfel atacurile cardiovasculare la bolnavii de ateroscleroză. Conţine fibre, betacaroten din belşug, potasiu (foarte bun pentru inimă) şi vitamina C. Are acid folic, vitamina K şi calciu. Şi doar 50 de calorii la 100 g. Pe scurt, conţine cam…
Una dintre mancarurile de lux pretuite in intreaga lume este caviarul, care pentru multi constituie o experienta culinara unica in viata. Cum sturionul a devenit o specie marina pe cale de disparitie, pretul caviarului – care, de altfel, a fost mereu foarte ridicat – a crescut si mai mult in ultimii ani din cauza…
Este o reteta de drob de miel pentru Paşte din: maruntaie de miel, carne de porc, ceapa verde, marar, oua, sare si condimente.
- 500 gr maruntaie de miel ( rinichi , ficat)
- 150 gr carne de porc
- 10 cepe verzi
- marar proaspat
- patrunjel putin
- 4 eggs
- sare si condimente Más
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