It's actually a dish of mashed leftovers and meat left over from lunch.
- cold steak
- finely grated cheese
- Cherry tomatoes
Preparation time: less than 30 minutes
PREPARATION METHOD Mini puree pudding and meat:
Alternate layers of puree mixed with grated cheese and pieces of meat are placed in small oil-fired oven dishes.
The top layer should be puree over which a piece of tomato is put, the pieces of meat and sprinkle with cheese.
Bake in the hot oven for 15 minutes.
Serve hot with salad of your choice.
Beetroot contains iron, magnesium and vitamin B6, which can fight anemia, stimulating the formation of red blood cells. It is recommended a cure for a month, 150 grams of raw beets, once every two or three days.
Beet root contains substances that prevent the oxidation of cholesterol, preventing the process of thickening blood vessels. The cure lasts from one to two months, during which time 150 grams are consumed, alternatively, as juice and as a salad, the beets can be boiled or raw.
"Traditional" pork sausage wheel with mustard
If you have not decided what you are going to prepare for dinner, we urge you to try this recipe. All you need to do is go to one of the ROGOB stores and buy Traditional Pork Sausages. The easiest thing to do is to grease them with a mustard sauce and put them in the oven. So simple, but so delicious!
- 1 kg. - "Traditional" pork sausages
- 2 tbsp & # 8211 mustard with berries
- 1 tbsp & # 8211 soy sauce
- 1 teaspoon & # 8211 grated ginger
The preparation process
Preheat the oven to 200 degrees C. 2. Roll a large piece of paper under the water jet, then spread it on a baking tray. Roll the sausages in the shape of a large wheel. Secure it with wooden pegs.
Prepare the sauce: Put 2 tablespoons of mustard in a bowl, then add soy sauce and ginger. Mix well until flavors are incorporated.
Place the sausage wheel on the paper-lined tray and grease the top with about ½ of the amount of sauce prepared earlier. Put the sausages in the oven and cook for about 10-15 minutes. Then take them out, turn them on the other side and grease them with the rest of the sauce and also put them in the oven for another 10-15 minutes or until they brown nicely. Serve with mashed potatoes and fresh salad.
“I take the puree left over from the Christmas table, which I kept in the fridge, and I will make some very interesting meatballs with it, for which I will use a piece of bacon, ribs, that you have there, around the house. Eggs to bind them, I will use a little grated cheese, this time I put cheese mixed with mozzarella. We will also put green onions. There will be, in fact, some burgers, which we will fry, nicely, in the pan.
For the beginning, we pull the ribs in the pan, after which, in a bowl, we homogenize the puree with the green onion, adding a part of the grated cheese. We take from the composition and form burgers with the help of our palms. Over the fat left by the ribs in the pan, we will add a little more oil and fry the burgers. The temperature should not be very high, fry at a medium temperature. Meatball burgers have come out, tell them how you want them, but eat them with gusto ”.
Do not be afraid of certain signs that appear after the consumption of beetroot. In 15% of people who consume beets, the urine turns red, which does not show any intoxication or any disease, but only a partial inability of the body to assimilate certain nutrients from beets. This is called drunkenness.
Excessive consumption of beetroot juice (over 400 ml) can cause temporary paralysis of the vocal cords. At high doses of beetroot juice consumed simply, without carrot juice, nausea may occur due to too sudden purification of the liver and bile. It is better to mix beet juice with carrot juice, and the proportion of beet juice to increase gradually (patients who know they have liver or bile problems start with just a tablespoon of beet juice and increase the dose gradually).
Tuna pizza, no dough. A culinary delight of three ingredients. A slice has 250 calories. How come
Preheat the oven to 200 degrees. The tray is lined with baking paper.
Drain the tone perfectly. Grate the mozzarella. Put the egg whites in the food processor, add the tuna and mozzarella and mix all three ingredients until a homogeneous mixture is obtained.
Season the mixture with salt and pepper and mix again. Now transfer the dough to the baking sheet and shape it, giving it a round shape, as thin as possible to speed up the cooking time.
Bake the pizza for 20 minutes. If you want to add more mozzarella, take the pizza out of the oven and sprinkle the surface with mozzarella, then put the tray in the oven for another 5 minutes for the cheese to melt.
Remove the pan from the oven, allow the pizza to cool before serving. We are sure that this culinary delight will surprise you. Good appetite.
Long live France, God save the Queen, szia Winnetou! Bread pudding is as ethnic as it is international and I would not have the courage to attribute it to a particular people. I only know that I would not attribute it to the Romanian people, that I did not see it anywhere in my childhood and in the years that followed. It's a food out of poverty, of course, otherwise I can't explain why someone would make dessert out of everyday bread. The pudding I show you today also came from poverty, in fact from error. A few days ago I tried to make wholemeal bread with various combinations of cereals. I did well. In the sense that stupid. Good core, good smell, good taste, thin but hard shell. I wouldn't have put it in the head of the enemies, literally. On the other hand, I don't like to waste and it hurts when I see bread thrown away. I found an honorable use for this bread. With the help of Fery, one of the guys in the kitchen at Camino, I made the pudding below (actually, he kind of made it all over, I just guided him and I noticed):
The bread was crushed by hand.
At one kilogram of bread I poured two liters of milk to soften.
I poured two rounds of rum over the bread.
A tablet of melted chocolate followed in the bowl for the other ingredients.
A cup of sugar, two eggs, two ripe bananas and a good blender, that's how I came up with a fairly homogeneous paste.
I baked the pudding for an hour at 180 degrees Celsius.
I took it out of the tray lightly because I had poured the composition over a baking sheet.
This is what it looked like ten minutes after baking.
Accompanied by berry puree, the bread pudding is a pleasant surprise.
The next day, after it cooled well, it was even better. I combined it with baked plums with a little wine and brown sugar. My friends liked it.
- 250 grams of macaroni
- 150 grams grated cheese (fasting)
- A diced carrot
- A diced bleach
- A finely chopped bell pepper
- two tablespoons oil
- two garlic puppies
- 3-4 tablespoons thicker tomato juice
- salt, pepper, coriander, oregano
- White sauce ingredients
- 1-2 tablespoons oil
- 2-3 tablespoons flour
- 250-300 ml. vegetable soup
- Dough sheet ingredients:
- 150 grams of flour, salt, water
This is how a fasting pudding with vegetables is prepared. For starters we make the white sauce, which must be smooth, without lumps. In a frying pan, fry the vegetables for 3-4 minutes with the garlic cloves, which we then throw away. Boil the macaroni in salted water and drain. Mix the vegetables and macaroni with the white sauce. Then add the spices and season with salt and pepper.
We prepare the dough sheet from flour, water and salt, this is the key element for a fasting pudding with vegetables. Grease a baking dish. We spread a thin sheet, which takes on a greasy shape and goes beyond the edges. We put the composition of macaroni and vegetables, half of the grated cheese, we cover with the sheet that has exceeded the edges of the form, we grease with the tomato juice and we sprinkle the remaining cheese, according to reteteculinare.ro.
Place in the oven, preheated for 25-30 minutes on a suitable heat. Allow to cool slightly then portion as desired. This fasting vegetable pudding can be served both for breakfast and during the day. The family will enjoy each portion. Enjoy your meal!
If you also want a dessert, you can try a fasting chocolate pudding. This chocolate pudding is simple, like a fasting pudding with vegetables, and quick to prepare. We need very few ingredients to prepare it, the result is low in calories, and the taste will delight you. But about this recipe, we will discuss next time.
Pancakes with spinach and beaten eggs
Salted pancakes with spinach and beaten eggs can be a delicious appetizer, but also a very tasty breakfast, full of nutrients.
Pancakes& # 8211 250 g flour, 500 ml milk, a tablespoon of oil, a pinch of salt, 2 eggs oil for greased pan
Filling: frozen spinach, an onion, oil
Method of preparation:
Heat the spinach puree in the pan, chop the onion finely and fry. Then add the spinach and cook until soft. Season with salt and pepper and leave to cool.
Pancake & # 8211 put the flour in a bowl, make a hole in the middle of it and break the eggs. Add oil, salt and a little milk. Mix well until smooth, then add the rest of the milk, little by little, until it reaches the consistency of a cream. Grease the pan with a little oil, heat it well and pour the dough with a polish. They turn to the other side and then sit on a plate. Fill with spinach puree.
Quince recipe stuffed with meat
In the quince season, jam is not the only dish to think about. When cooked, the aromatic fruit turns into a soft pulp, which gives the fine meats a special flavor. The sweet-sour aroma of quinces combines perfectly with the tender lamb meat in this recipe, which is inspired by the Turkish Ayva dolması, only that rice is also used in it.
The Greeks, in turn, have quince recipes stuffed with beef, in which pomegranates or walnuts are key ingredients. If you have not tried such a preparation so far, the simplified recipe below will help you discover the special flavors of cooked quinces.
- 6 large quinces
- 1 lemon
- 6 tablespoons unsalted butter or margarine
- 2 large onions, finely chopped
- 350g boneless, minced lamb
- 1 large, firm, ripe tomato or 2/3 cup canned tomatoes
- Salt and freshly ground black pepper
- 1 teaspoon of cinnamon
- ½ teaspoon of cloves
- 1 bunch of fresh, chopped parsley
- 1 cup water.
Method of preparation:
Preparation time: 25 minutes
Cooking time: 45-60 minutes
1. Preheat the oven to 190º C. Cut the top of the quinces and keep them, because you will use them as lids after filling. Remove the quince seeds and discard them, then remove some of the fruit pulp, only as long as the remaining layer of quince is 2-4 cm thick. Sprinkle the inside with lemon peel. The obtained quince pulp is finely chopped and sprinkled with a little lemon.
2. Melt 2 tablespoons butter in a large skillet over low heat, and add the onion. Cover and cook the onion, stirring occasionally, until golden brown (about 15 minutes). Add the remaining quince pulp and lamb to the pan and mix. Then turn the heat to medium and cook until the meat is lightly browned. Add canned tomatoes or chopped tomatoes, salt, pepper, cinnamon and cloves. Leave on medium heat until all the liquid is absorbed. Set the mixture aside on the fire, leave it to cool, and then mix the parsley in the composition
3. Put a little butter in each quince carcass and grease it a little on the inside. Fill with the meat mixture to the maximum, forming even a small mound for each fruit. Cover each quince with the remaining lids from cleaning, without pressing.
4. Use a deep yena or glass bowl in which to place the quinces. Melt the rest of the butter and pour it over the fruit. Add water, cover the jar with aluminum foil and bake on medium heat for 45-60 minutes. To check if it's ready, try the gutters with a fork: their pulp should be soft and the filling perfectly cooked. Serve hot.