New recipes

Soufflé with cheese and spices

Soufflé with cheese and spices

First I heated the oven to 180 ° c.

On the stove I melted the butter in a saucepan then over the flour I added flour and mixed continuously until incorporated.

I added the milk and mixed for a few minutes until it bound, then I put it off the heat and let it cool a bit.

I separated the egg whites from the egg whites and added them to the cooled composition one by one, I mixed well, I added the grated cheese and the spices.

I beat the egg whites with a little salt and mixed them lightly so as not to leave them with the yolk composition.

I greased a pan with butter (you can use yena), poured the composition and put it in the oven at 180 ° c for 45 minutes.

Eat hot, before removing from the pan (the composition will leave over time :)) along with a steak and a salad.

Enjoy your meal!

Hot sandwich with ham and cheese

We return to our sheep and to the fact that hunger was wreaking havoc among the & # 8222guizuroilor & # 8221, my sister said, so I complied with the requirements! Specifically: moms, are we hungry at the belly, do you make us a sandwich, or something fast?

So let's get to the sandwich:

1 loaf (milk & # 8230, let's get over it),

You can see the preparation of the ingredients in the pictures, and overall I think it's already obvious.

If you want you can grease the bread slices with a little butter, on the inside for a better adhesion of the cheese, Kaiser and green onion slices. Sprinkle a little salt and pepper, inside and put the sandwich through the beaten egg well with salt, pepper and what spices we want, garlic, basil, rosemary, etc.

Fry everything in a little butter / oil over a low heat until nicely browned and serve hot with a salad or as we wish!

Searched words "cheese-bread"

The pieces of cheese are passed through flour, eggs and breadcrumbs and fried in oil on both sides.

How to prepare steamed broccoli: Broccoli is washed, cut the hard part and separated into whole bouquets, suitable for large. If it is

The cheese is peeled, portioned, passed through flour, beaten eggs, breadcrumbs and then placed in the bowl.

The cheese is cut into uniform slices, about 1 cm thick and sprinkled with pepper. Pass each slice through flour, beaten egg and then

The ingredients depend on how many portions you want. I used 8 chicken wings, a small cauliflower, 3 eggs. I did the following:

The cheese is cut into slices of about 1 cm, wrapped in very thinly sliced ​​ham, then put in milk, flour, beaten egg

Wash the fennel well, cut the greens from the branches and the hard end with a mop and put it to boil in water with a little salt and 1 tablespoon.

We wash the pumpkins, peel them and cut their backs (tails). Cut the zucchini lengthwise, into 1/2 slices

The cheese is cut into slices between 5mm-1cm. The cheese slices are greased with a little oil on both sides, they are given through the flour mixture and

We choose a cheese that is not round, in order to have rectangular slices. The cheese is cut into four thick slices. beat

1. The first version of the eggplant and zucchini are washed, wiped well, the heads are removed, then cut obliquely into slices of about 1.5 cm,

Fry the potatoes in hot oil. Sprinkle with salt before placing them on the plate. Cut the cheese slices, pass the slices through the flour,

The thighs are washed and boiled for a few minutes together with the onion, carrot, bleach and celery, all finely chopped. After removing the thighs

Soufflé with cheese and spices - Recipes

A recipe that shows us that you can eat well and without meat.

What you need for 4 servings (picture 1)
& # 8211 3 medium eggplants
& # 8211 200 gr salted cheese
& # 8211 3 tomatoes (sliced)
& # 8211 300 gr cheese
& # 8211 50 gr parmesan
& # 8211 50gr butter
& # 8211 spices (salt, pepper, paprika)

Work plan:
& # 8211 we wash, cut the eggplant into rounds, salt them and leave them for about 30 minutes to leave their bitterness (picture 2). Grease with butter (picture 3) the bowl in which we place the eggplant slices that we season (picture 4). Cover them with thin slices of butter, then with cheese mixed with Parmesan (picture 5). The next layer will be tomatoes (picture 6), and the last layer will be grated cheese, cheese and parmesan (picture 7)
Leave in the oven for about 40 minutes. Check if the eggplants are made (picture 8).
-good appetite (picture 9)

Preparation time: 60 minutes
Price: 4 lei / serving (may vary depending on where you take the ingredients)


Since I received the ceramic gratin pots, I use them very often.
My claypots are rudimentary, made who knows where and bought from the fair, for small money.
But they are very dear to me, because I received them from my dandelion.
And because after I hydrate them with water and put them in the oven, it smells in the kitchen like in the potter's workshop.
No, but I'm talking again and I won't tell you the recipe.
Therefore, we need for 2 people:

200 g striped pens
400 g peeled, cut tomatoes
100 g cheese
a handful of olives
salt pepper
a teaspoon of honey
coriander, cloves, cardamom, or any other favorite spices
2-3 bay leaves
2-3 cloves of garlic
a little bit of oil

Why striped feathers?
Because for pasta dishes with sauce, I prefer those that have grooves, streaks on their surface, so that the sauce is soaked in pasta.
Let's get to work:
I boiled the pasta in salted water.
Meanwhile, put the lightly crushed garlic, bay leaves, cloves, coriander, cardamom and honey in oil and lightly heat them to leave. flavors.
Then I take them out of the oil, because I don't want to fish them through food.
I added in the aromatic oil, the tomatoes, the salt and the ground pepper.
In a few minutes the sauce is ready. At the end I put the olives.
After the pasta has boiled "al dente", drain the water and mix it with the sauce.
I portioned them into 2 pots, I put grated cheese on top and a few pieces of butter.

I put the dishes in the preheated oven and left them on medium heat for 15 minutes.
That looks ready.

You need: 50 g butter, 40 g flour, 250 ml milk, 4 egg yolks, 1 nutmeg knife tip, about 80 g grated Parmesan cheese, ½ tablespoon white wine, 5 egg whites at room temperature, 1 teaspoon of fresh lemon, about 100 g diced cheese, 2 tablespoons chopped chives, salt and white pepper to taste and extra flour and butter at room temperature for lining the heat-resistant ceramic dishes.

Grease the heat-resistant ceramic dishes with butter and line them with flour. Then put them in the fridge.

Melt the butter in a saucepan over medium heat. Add flour and with the help of a whisk, mix until you get a homogeneous composition, about 1 minute. Remove from the heat, add the milk, nutmeg, a pinch of salt and white pepper and continue to stir for another 1 minute. Put it back on the fire and stir with a whisk until you get a thick cream. Remove from the heat and incorporate the 4 yolks, along with the wine, chopped chives and grated Parmesan cheese. Cover with a lid and set aside. Preheat the oven to 200 degrees.

Using a food processor, whisk the egg whites together with the fresh lemon. Mix a quarter of the beaten egg whites using a spoon, and fold the rest from the bottom up using a silicone spatula to keep the air bubbles inside. Fill each bowl halfway then add a few diced cheese in each and complete with the composition to near the top. Smooth the tip with a spatula. Using a napkin, wipe the inside edges of the dishes. Put them on a tray and put them in the oven that you have previously heated to 200 degrees. Leave them there for about 15 minutes, until they grow and brown nicely. Do not open the oven door in any way. Once cooked, serve immediately.

It is a dish with a lot of personality, with a lot of character. Experience both salty and sweet soufflés and you will see that in a short time they will become indispensable on your table.

Cauliflower au gratin

Again a cauliflower recipe that I made the same day with Scauliflower and leeks. It is a very simple and quite consistent recipe due to the bechamel sauce. Cauliflower au gratin it was the recipe our grandmother used to cook for us when we were little. I was running away from her, I honestly admit, but my brother ate it with great pleasure.

Although I liked the taste of cooked cauliflower, I couldn't stand the smell I felt in the whole kitchen when it was boiling. For many years I gave up cooking cauliflower precisely because of this, then I got used to the smell and it didn't seem so hard. Although I tried different methods to prevent the smell from spreading in the house, they all failed and all I had to do was learn to get over it. Of all the cauliflower recipes, baked cauliflower is somewhere in the top, but I also like plain boiled cauliflower and cauliflower cream soup.

Baked cauliflower with cheese is, as I told you above, a quick and healthy recipe, to be included in our menu. Do not hesitate to try this recipe. you will like it for sure. From the ingredients below, we get 4 large portions of cauliflower au gratin or 6 smaller portions. If you want, you can replace cauliflower with the same amount of broccoli or use a mixture of broccoli and cauliflower.

How to prepare the Italian spice mix

Mix an equal amount (eg one tablespoon of each) of basil, marjoram, oregano, rosemary, sage, parsley, thyme (all dried), ground black pepper and salt. If you prefer more or less peppery or salty, adjust the amount according to taste.

You can also put the herbs in a sealed grinder, so as not to lose the flavors, and whenever you need, grind the spices on the spot, on top of the Italian dishes.

Sunday, September 27, 2009

Spinach pie

Another recipe with spinach: P I've gathered some recipes based on spinach and I'm not sorry at all, and this will certainly not be the last)


It took: 250g flour, 1/2 sachet of dry yeast (approx. 3.5g), 1 egg, 125ml warm milk, 1/2 teaspoon sugar, 1 tablespoon oil, 1 teaspoon salt, 1 egg and 2 tablespoons milk (for greasing)

Composition: 200g fresh spinach, 100g cheese (bellows, telemea, cottage cheese, etc.), 1 onion, 1 tablespoon oil, 1 tablespoon semolina, salt, pepper, basil, thyme

Method of preparation:

Knead a dough from the above ingredients and leave it to rise in a warm place for approx. 1 hour.

In the meantime, we take care of the composition. Heat a tablespoon of oil and heat the finely chopped onion. Then add the spinach and heat it until it softens and the juice decreases.

Then add the semolina and spices.

The cheese follows. Stir until it melts and a cream forms. I used a hot Belgian cheese but it goes great with telemea, bellows cheese, cottage cheese or cheese.

That's what my composition looks like. It was very tasty but a bit liquid, I didn't have much patience to drop the spinach: P But it turned out good anyway.

Divide the leavened dough into 2 or 4 depending on how big you want the pies and spread it with the rolling pin.

Put 1-2 tablespoons of the composition on each sheet and fold the dough according to everyone's imagination. I grabbed the dough by the ends and twisted them in the middle to get some pies like bascuts)

Place in the pan on the stove greased or lined with baking paper, grease with beaten egg with 2 tablespoons of milk and put in the oven over medium heat (200 & # 176) for about 40 minutes.

Flavors and Flavors

Method of preparation:
Countertop: preheat the oven to 175 degrees.
In a bowl, rub the butter with the sugar, until the mixture foams and the sugar is no longer felt. Then add the eggs, one at a time, mixing well after each one.
Sift the flour, starch and baking powder and add it together with the milk in the butter composition, as follows: 2 tablespoons dry mixture, one tablespoon milk, mix again. and so on, until all the ingredients are incorporated.
Grease with butter a form of cake with a ring, with diam. 26 cm (base only) is lined with baking paper, so that only the base is covered.
Put the dough in the form and smooth it. Bake for approx. 20 minutes (do the toothpick test). Then allow to cool, remove the ring and allow to cool completely.

White cream: mix the yogurt with the sugar until it melts.
Put the gelatin soaked in cold water (if you use gelatin sheets, break them in half, they will hydrate better. The water should pass two or three fingers over the gelatin, in both cases. After about 10 minutes, when it swells, melts in a bain-marie for 8-10 seconds or until you see that it has melted.
Then pour into the large yogurt composition. Mix everything very well. Beat the whipped cream and add it over the yogurt cream, stirring lightly to keep it fluffy. In this mixture then add the pineapple pieces from the compote.
Place the top in the form in which it was baked and close the ring. Pour the yogurt cream over the counter and level it. Refrigerate for approx. 30 minutes.

Coffee cream: mix the yogurt with the sugar until it melts. Add the grated sesame (powder or granules) and mix well. It softens and melts the gelatin as I said above.
Beat the whipped cream and mix with the melted gelatin in the cream.
The coffee cream is spread over the white cream and smoothed. Refrigerate for approx. 15 minutes.
Put the cake in the fridge for at least 4-5 hours. Ideally it would be overnight.

Garnish is made according to imagination and preferences. I cut a few slices of pears and orange, glazed them in sugar syrup, then left them to cool and garnished the cake with them and sour cherries.
Before serving, pass with a well-heated knife between the cream and the edge of the cake, so that it comes off easily. Remove the ring and transfer to the serving platter.

Peach blossom cake

Wellington beef muscles


Preparation and preparation:

Heat the oil in a pan, put the spiced muscle with salt and pepper and brown it on both sides, turning it often, for 2 -4 minutes. Remove from the heat and let it cool.

Put it in the pan in which the muscle, butter and chives were fried, let it cook for 1 minute, then add the diced mushrooms, thyme, salt and white pepper. Saute on the right heat for about 10 minutes. Add the Porto wine. and leave on low heat until the composition thickens and all the liquid evaporates. Mix well and allow to cool completely.

Preheat the oven to 200 * C. Take the Italian ham, grease it with the mushroom mixture, and put the muscle in the middle, which I previously greased with mustard. (Preferably English, but the classic one is also good). roll well in plastic wrap and let cool for 10 minutes. Then take the dough sheet, grease well with beaten egg, remove the plastic meat and place on the dough, gather the edges of the dough tightly around the muscle, wrapping Cut the excess dough as you wrap the muscle, and grease everything again with egg. Increase the surface of the dough to allow the steam to come out.

Grease a pan with a tablespoon of butter, place the muscle wrapped in dough in the middle of the tray. Leave it in the oven on the right heat for 20-30 minutes. If you want more blood, reduce the baking time to 15-20 minutes.

Shells in wine sauce

1 bag of fresh shells (1.5kg)
5-6 cloves garlic
2 bunches of fresh parsley
150ml white wine
2-3 tablespoons olive oil
Method of preparation:
First, wash the shells well, passing them under a stream of cold water and scraping the threads with which they clung to the rocks. If they are open, before cooking them, tap them lightly to close, so we know if they are alive. Cook only fully closed shells and eat only fully open shells. . Place the cleaned shells in a clean bowl Discard the ones that do not close tightly. Pour cold water into the closed shell bowl and turn them to remove any traces of gravel or sand. Put all the oil in a large pan (possibly make them in 2 tranches). Add the finely chopped garlic and cook for 1 minute. Then put the shells, add the wine, cover them with a lid and simmer for 4-5 minutes, shaking the bowl from from time to time, until the shells open. If necessary, continue cooking for another 1 minute. Sprinkle with parsley and lemon juice and serve. Do not eat those shells that still remain closed.

Cake with 3 kinds of cream.


Interview given to for the Blog Parade

Interview given to for the Blog Parade

We are pleased to present Mrs. Silvia Varadi, the person behind the blog "Savoare si Arome" who delights us with exceptional culinary delights.

How did you start having a food blog?
First of all, I would like to thank the Gustos team for the invitation, for participating in this interview, and at the same time to greet the whole Gustos family.
My passion for cooking started a long time ago, and the idea of ​​having a personal culinary blog came to me last year, at your initiative, from Gustos, and at the urging of my friends here from Gustos, and my family. , I accepted this ambitious challenge, but also beautiful at the same time. For the creation of my blog, I must first of all thank Adrian, who offered me extremely useful support and advice, and contributed to its creation.

Do you have a favorite chef?
I have several favorite chefs, among the most important I would mention: Jamie Oliver, Laura Calder, Ana Olson, Horia Varlan.

Where do you get your inspiration from the culinary art: cookbooks, magazines, shows, blogs, websites?
Looking for a source of inspiration, I also found the Tasty Site :). Here I discovered wonderful ladies, who became my friends, and from whom I also got a recipe. It is quite difficult to follow exactly one recipe, especially since sometimes the tastes differ, and each one adds something extra, thus giving a note of particularity to the recipe.
There are also culinary magazines, which I like to buy and from which I am inspired, and last but not least, culinary TV shows.

What was the biggest culinary disaster you've ever had?
I don't know if I would even call it a "disaster", but when I tried to make my first cake without help, I have to admit, it was a total failure. But I did not give up and in the end I succeeded. We are all more ineffective and inexperienced at every turn.

If you had a restaurant, what profile would it have, what would be the chef's specialty and where would you like it to be geographically?
I don't have to think too much here, the location would definitely be Romania, and the specific one, a Romanian one. I would like it to be a small and intimate place, where I can receive my clients with love, warmth and chosen treats.
I like Greek and Lebanese cuisine just as much. To reconcile them all, I could opt for something international.

What were the most pretentious recipes you ever cooked?
Hard to say, every recipe is more or less pretentious, especially when you have dear guests at the table and you want everything to turn out perfectly. On various special occasions, I also like to cook special dishes, and I think these are always the most demanding.

What recipes would you recommend to novice users of your blog?
I don't know if I would recommend something in particular, it depends a lot on everyone's tastes, rather I would invite them to visit the blog and choose for themselves what tempts them from there and what they think they can do. Even if they are beginners, with patience and attention, they can try any recipe, the result may surprise them.

What is your favorite recipe and / or which one do you cook most often?
I could say that sweets in general are my favorite recipes, there I can play with the flavors the best. Most often I think I am preparing a specific Portuguese dessert,
Cream cake

Do you have a recipe inherited from your family, a recipe from your childhood?
Ooo, there are so many, when I was a child I liked to sit in the kitchen next to my mother when she cooked. I liked marinated meatballs the most. Mother's sauce was wonderful. I could say it's the only food I've ever managed to make come out as tasty as hers. When my mother was alive and I wanted this food, I would call her to me especially to prepare the sauce. The recipe is on the site.

What menu and what preparations would you recommend for a meal with friends?
As an appetizer I would choose the following: mousse, baked red capsicum cream, qoiche lorraine, and some bruschettas, as a main course I think I would opt for a baked beef steak with wine, and as a dessert, a cheescake with berries. Delights :)

If you wanted to save the five coolest recipes in the time capsule, what would they be?
I think that some networks with tradition and sentimental value, such as turkey meatballs, assorted pickles, belly soup, caviar salad, and as you can't miss something sweet, I would choose bitter cherry jam.

If you could choose a country in which to be born again, which one would you choose from a culinary point of view?
Greece. A country that I really like from a gastronomic point of view and not only.

What are your favorite restaurants?
If I mentioned Lebanese cuisine earlier, I would recommend the Four Seasons and El Bacha restaurants here.
I also like Asian cuisine, and I would recommend the Asia restaurant. For Romanian specifics, Hanul Berarilor (former Casa Bucur for connoisseurs), the atmosphere is excellent and the Romanian food to match.
These are some recommendations only from Bucharest, but there are many other places where I ate very well.

How much do you experience in the kitchen? Do you strictly follow the recipes?
It is quite difficult to follow exactly one recipe, especially since sometimes the tastes differ, and each one adds something extra, thus giving a note of particularity to the recipe.
The only recipes that I normally follow are the sweets, but here too I like to come up with changes according to my taste.

What is the most beautiful compliment you have received for the food you have cooked?
Here I would include two compliments received from my girls' friends. The first was from Mihai, who at a family party, when he saw the table arranged with the dishes, said that he feels like an all inclusive of 5 stars, and the second was from Laura's friend, who I ate a cream cake made by me and he said that this is the original recipe, and not the one he ate in Portugal.

Healthy eating is an increasingly important issue nowadays, we are surrounded by unhealthy foods. What advice, recommendations do I give to young mothers to feed their children healthy?
Choose foods without preservatives, and if possible, prepare food for the children themselves, instead of buying ready-made food. Nowadays there are substitutes for any kind of food for children, but it is not always healthy.

What is the most successful recipe on your blog?
Honestly, I don't know, I never counted.

Do you have your favorite culinary bloggers? What are these?
Oo, there are many, the list is big and is displayed on my blog. It would be very hard for me to name someone, all the & # 8222 cooks & # 8221 are dear to me and have wonderful recipes, they know that.

Do you have other passions besides the culinary art that you would like to tell us about?
I don't manage to do this as often as I would like, but I really like to travel, to know new places and new habits.
I also have a passion for gardening, I have a real garden in my balcony, pots full of fresh greens: oregano, thyme, sage, mint, basil, rosemary.
The food with fresh greens has a different taste
When I have my house in the yard, I will have a garden full of greenery, vegetables and flowers :)