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Aromatic salt with autumn mix

Aromatic salt with autumn mix


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I bought a large pikeperch, about 2 kg, I made it into fillets and I put half of the fish in the tray lined with baking paper. I sprinkled the fish with the juice of half a lemon, the other half I cut into thin slices. I crushed the bread on the robot, then I mixed it with the dried herbs and spices. I then placed the flavored bread over the fish and the lemon slices on top.

I peeled the carrots and potatoes, I kept the rest of the vegetables and fruits in the shell. I washed them well and cut them into thicker slices, then placed them on either side of the fish. I sprinkled them with olive oil, salt and pepper to taste, I put a glass of water in the pan, covered with foil and put in the oven for 30 minutes.

A madness of smells, a special taste, worth a try! My boys ate all the ripe fruit from the tray :)



Adapts the spice rack to the season

As herbs are easier to find in the warm season, get ready for the fall with shelves full of dry spices, which will keep the plants from appearing again. green. The parsley and the millet are basic when it comes to chicken recipes, to cut the wires and leave them to dry for a few days. You can do the same thing with the basil and the lion, storing them and then storing them in textile bags or in hermetically sealed jars in a dry place. For a soup with delicious chicken, prepare thyme in time for an extra flavor. Aten & # 539ie! It should not be left over, but should be left to dry completely.

If you want to add something else to the shelf, dry the mint, oregano or hot peppers. You can make a mix of finely chopped herbs stored in a jar, to use each time you want to season the resulting chicken powder.


Autumn recipe for eggplant pasta

If you want to cook a delicious and fast food, opt for pasta. The combination of these and vegetables is the ideal option for you and your family. Try the autumn recipe for eggplant pasta, if you want to have a nutritious meal.

Here are the ingredients for this preparation:

- a medium-sized eggplant, cut into cubes

- 500 grams of penne pasta

- two chopped celery stalks (celery)

- three ripe tomatoes, chopped into cubes

- two tablespoons of tomato paste

- two tablespoons of white wine vinegar

- three tablespoons of olive oil

- half a teaspoon of dried basil

To prepare this dish, you must first boil the penne pasta. Boil the water in which you added a pinch of salt, and when you see that it boils, add the pasta. Leave them on the fire for about 25 minutes.

In the meantime, take care of the vegetable mixture. First, you need to cook the celery in a pan in which you put two tablespoons of olive oil. When it changes color, complete with eggplant and chopped tomatoes. Let them simmer and prepare a sauce of white wine vinegar, a quarter glass of water, a tablespoon of sugar, two teaspoons of salt and pepper to taste. Pour the resulting mixture over the vegetables in the pan and leave them on the fire for about 15 minutes, stirring occasionally. Don't forget to add the basil, for an extra flavor. When the time has passed, combine the vegetables with the cooked pasta, sprinkle the chopped parsley on top and serve hot.

This dish will transport you to the Mediterranean lands, thanks to the bouquet of flavors that the combination of vegetables and spices gives it.


The best autumn recipes with fragrant plums

When you think of autumn delicacies, the sweet aroma of plums is among the first that comes to mind.

Not only are they delicious, but they also bring many health benefits. Plums contain significant amounts of vitamin A, C and K, as well as potassium and fiber. These autumn plum recipes are excellent and easy to prepare, so turn on the oven and prepare the ingredients.

Top 3 Autumn Recipes with Plums: Try Each!

1. Hot and crunchy crumble with plums and cinnamon

This is one of the simplest desserts. You can prepare it when you don't have much time, but you have the desire for something tasty, which will warm you up and introduce you to the autumn atmosphere.

For two servings, you will need the following ingredients:
  • 6-7 medium plums
  • 6 tablespoons oatmeal
  • walnut mix (cashews, almonds, brazil nuts, Romanian walnuts)
  • 2 tablespoons brown sugar
  • a spoonful of breadcrumbs
  • a teaspoon of lemon juice
  • a teaspoon of butter at room temperature
  • a teaspoon of cinnamon.

Wash the plums and cut them into slices or cubes. Prepare two small ceramic shapes, which you grease with butter. Ramekin dishes are perfect for this recipe.

Mix the chopped plums with the rest of the ingredients, until the flavors blend perfectly. Put the composition in the two bowls, and sprinkle a little brown sugar on top.

Leave everything in the oven for 20-30 minutes, until the flavors envelop the kitchen. Serve the crumbe hot with whipped cream or vanilla ice cream.

2. Plums placed in red wine

If you love laid pears, you will also love this plum-based recipe. The delicious fruits will acquire a unique aroma, only good for a cool autumn afternoon.

You will need:
  • 500 grams of fresh plums
  • 500 ml of red wine
  • 60 grams of brown sugar
  • a cinnamon stick
  • a few cloves
  • an anise star.

Put the wine, sugar and spices in a saucepan. Bring the mixture to a boil until it halves. Meanwhile, wash the plums well and cut them in half, removing the seeds.

3. Fluffy cake with plums and almonds

You need the following ingredients:

  • 350 grams of butter
  • 325 grams of brown sugar
  • 9 medium plums
  • 4 husband eggs
  • a teaspoon of almond extract
  • 275 grams of flour
  • 2 tablespoons baking powder
  • 70 grams of almonds given through a blender.

Preheat the oven to 180 degrees and line the tray with baking paper. Put 100 g butter and 100 g sugar in a pan. Leave the mixture on low heat until the sugar caramelizes. Put the caramel obtained in the tray and let it cool for ten minutes.

Wash the plums, cut them in half and remove the seeds. Place them in the tray, over the caramel, with the core down.

In a bowl, mix the remaining butter and sugar on medium speed until it turns into a light and fluffy composition. Add the almond extract, then an egg, mixing well after each one.

Separately, mix the dry ingredients: flour, baking powder and chopped almonds. Gently add them over the above composition, in slow motion, until everything becomes homogeneous. Pour the final composition into the pan, over the caramel and plums.

Leave the cake in the oven for 45 minutes or until it passes the toothpick test. Serve hot or cold with a cup of milk or tea.


Autumn cakes: an appetizing top 5

5. Fasting pumpkin cake

Sweeten your fasting days with a delicious pumpkin cake. For an unforgettable preparation, add ginger, dried currants and raisins. You can leave the dessert simple or decorate it with a citrus icing, then add a slice of orange to each piece. Sounds appetizing, right? You can find the recipe HERE.

4. Grape cake

Grapes are other fruits with which you can prepare delicious autumn cakes. So if you want to surprise your loved ones with a fragrant and fluffy cake, try the recipe HERE. Do you like sweeter desserts? You can also add grape jam to the recipe.

3. Plum cake with caramel icing

Forget about the classic dishes in which you used plums and try a really special one. A housewife passionate about desserts should not miss the recipe HERE. Even if the list of ingredients is longer, the preparation method is not complicated, and the final result will prove that it is worth all the effort in the kitchen.

2. Overturned cake with quince

Besides the popular compotes and jams, from quince you can prepare all kinds of delicious cakes. For example, you can prepare one of the best autumn cakes if you choose the option that involves overturning it at the end, leaving the delicious fruits to decorate the dish. Want to know more about this recipe? Read HERE all the details about the ingredients and the preparation method!

1. Caramelized pear tart

Pears, the star fruits of autumn, can prove to be successful ingredients in the preparation of autumn cakes that will delight even the taste buds of the capricious. So, don't let autumn pass without preparing a tart with caramelized pears. Aromatic and crunchy, it is perfect for autumn mornings, when you wake up in the company of a tea, or in the colder evenings you spend with your loved ones. Learn to prepare it HERE!

Try these too autumn cakes and your loved ones will surely be impressed by your results in the kitchen. Add soul to their preparation and there is no doubt that you will prepare the tastiest recipes.


5 spices for a special autumn pie

What would autumn be without a little cinnamon? Or without a little nutmeg? And because the cold days are getting closer, here is a list of five of your favorite spices this season, which you can use especially when preparing fruit pies.

Cinnamon is the most common spice in apple or pumpkin pies. It combines perfectly with the aromas of these fruits, but it also fits very well in tarts or pies with pears, plums, quinces, figs or dates. When we prepare the pumpkin pie, we use cinnamon in a mix of spices, along with ginger, nutmeg and cloves. The result is incredibly tasty. In addition, if you are a coffee drinker, don't forget to put a little cinnamon in the cup as well. It has many health benefits.

Cloves are only good for flavoring mulled wine and hot cider. You can also use them to give a special flavor to apple pies, pumpkin, pear or carrot cake. It goes great with a little vanilla, so feel free to use them together.

Most often used in the gingerbread spice mix, ginger goes well with pumpkin or apple pies. It is equally well complemented with bananas, figs, pears and kumquat fruits. For such desserts, you can use it in its dry form (ginger powder / powder). Be careful with the amount used, because this spice tends to stand out in front of the other ingredients. A teaspoon of ginger powder will be enough for a whole pie.

Do you plan to prepare a plum tart or a pie with honey and quince? Then don't forget to shave in the mixture for the pie and a little nutmeg. Like the other spices listed above, nutmeg is perfect for desserts with apples, pumpkin, pears and even oranges. Nutmeg is actually the seed of a fruit produced by an evergreen tree, native to Indonesia and has many health benefits, from stimulating digestion to treating the flu and reducing inflammation.

Cardamom is used especially in Indian cuisine, both for cooked food and in desserts or drinks. It is also one of the main ingredients used in desserts and pastries prepared in the Scandinavian area. Most of the time you will meet it in combination with cinnamon or cloves. It is only good for flavoring apple or plum pies, but also for a dessert with laid peaches.

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6 recipes with walnuts to test this fall

Walnuts are not just for snacks and decor. Learn to combine them with other ingredients to give the texture of salads and sauces, for bold appetizers or delicious cakes.

We fell in love with almonds and cashews and forgot about the old walnut. Now is her season and soon you will find this year's harvest, with an oily and fragrant core, ready to be added to the best recipes.

Walnuts are rich in Omega 3 acids, which are so important for heart and circulatory health. The walnut kernel also has health benefits because it also contains proteins, minerals and vitamins. In addition, a study by the University of Barcelona showed that with just a handful of nuts consumed daily, mood and energy have to gain.

Because they are rich in oils, nuts quickly acquire a rancid taste if they are not stored properly. Keep them in a dry and cool place and use them quickly if they are clean. If you have nuts in their shells, they can be stored well for up to a few months.

Here are the recipes you can try:

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Salt with various linings.

For starters, I'm going to write the recipe today oven salt, as I do, with the gaskets celery puree and remoulade sauce, following that along the way, to complete with other preparations based on pikeperch.
So, for the baked salad with celery puree, we need:
(Quantities may vary, of course depending on portions.)
INGREDIENT:

& # 33.5 kg can be used fillets or piece, as I had here, (I had prepared the head and tail for the cats)
Here it is with the rest of the ingredients.

2 onions
3 cloves garlic, (or more, to taste)
5-600 grams of celery caper
1 cup of seed (200 grams) not placed in the group.
salt, pepper, I also had an Argentine mix of fish spices
1 lemon
a large carrot (not posed)
green parsley
white wine (2 glasses) and water
green / dry thyme
Optional lemon leaves, I had
a red pepper or any, fatty
1 small hot pepper
olive oil
wasabi paste, if you don't have one, don't bathe & # 33
3-4 boils ienibahar
a bay leaf
salt to taste

Method of preparation
The fish is cleaned, portioned, if you have fillets, it's only good to put in the oven. Place in a suitable tray and start embalming.

So, over the fish we will put: pepper, chopped thyme, lemon leaves, lemon juice, chopped peppers, an onion from the two sliced ​​slices / scales, two cloves of chopped garlic, wasabi paste, not much, here.

we continue. add the bay leaf, the spice mixture, the sliced ​​carrot, the allspice, the finely chopped hot pepper. Sprinkle with a glass of white wine, complete with a cup of water or, depending on the tray, more, not to be salted on land, as he likes large water & # 33
Add oil, about four tablespoons, salt to taste and bake for about 20 minutes, depending on how thick the pieces of fish are. Here's how it looks taken out of the oven.

While the salt is making sauna in the oven, cut the second onion in four, cut the onion in two / in four, also depending on the size and, together with the remaining garlic clove, boil it in water and In wine, (a glass) with a little salt. After boiling, drain the juice, mix like any puree,

add the cream and according to the taste you can squeeze a little lemon, depending on the taste of the cream.

At the end, salt and pepper to taste, add chopped parsley.

It is served with salau but also with the wine left in the bottle & # 33

I edited that a picture appeared to me twice & # 33

Edited by Guvi, 17 October 2011 - 06:04 PM.
arranged the text and pictures

# 2 BD

how did you put the carrot in the potatoes so perfectly? did you have any falls? I mean, corners, those ones?

# 3 ice cream

I don't edit two anymore because I don't know why the duplicate picture is not displayed, please the admin to remove the last one, thank you & # 33
Keep going.

Closer. salaul swimming in celery puree, what madness & # 33

The salad thus prepared in the oven can be eaten with remoulade sauce, made with capers, it's good, good, because I know there are several options.
Here is the recipe for the remoulade sauce, as I made it here:

200 grams of mayonnaise
2-3 boiled eggs
150 grams of walled capers
3-400 grams of chopped pickles
200 grams of sour cream
2 large cloves of garlic
a bunch of green parsley
pepper, salt to taste
1 tablespoon mustard
tarragon, optional, but I say it's good

It makes mayonnaise. We add the capers over the mayonnaise,

then cucumbers, parsley,

chopped boiled eggs, mustard, pepper, season with salt, add sour cream and it's ready to serve.

Laugh in the sun on the last beautiful day of autumn.

Have appetite and enough white wine, good appetite & # 33

the net works very hard for me, I hope it's ok. I edited again.

Edited by Guvi, 17 October 2011 - 07:21 PM.
arranged text and pictures

# 4 ice cream

how did you put the carrot in the potatoes so perfectly? did you have any falls? I mean, corners, those ones?

# 5 BD

# 6 star

Help of the porter

# 7 lenias

Geladumi, what did you do here?
Waw what a color palette. Absolutely beautiful. I had the same dilemma as BD and at one point I could swear you put the carrot slice over the potato slice. They are perfect
What more can I say.

# 8 blutzisor1

# 9 close

I kiss your gel for all your goodies

I will also try to see if my talent for stuffing carrots and potatoes keeps me that way.

With this recipe you made me prepare the salad on Sunday, only I made other garnishes.

I will make the next Salau as you said on the other side, fried, crispy with mujdei and. not missing mamaliguta.

If I didn't see your room, I wouldn't shout to my husband to bring me a room from T Severin.

# 10 ice cream

Hell, I never get a multiple reply. of, of, of, as much as I have to learn, all my life & # 33
But I answer you all here:
stella, lenias, bluti, cerra, BD, I'm glad you liked this way of preparing the salad, it's very good and easy to make and just as easy to digest & # 33

It also works with pike, prepare it in the oven as on the pike, (I also have a recipe posted with pike in the oven).
cerra, you hit your & quotal & quot on the head to bring you pike and I tell him & # 39 legitimate & # 39 to leave me alone with his fish, because I have no place to put it in the box. when he comes and gives me work, I want to do it, but then I like to do it, the fish, the adicatelea, not the fisherman & # 33 & # 33 & # 33
And bonus for you, the remaining pumpkin with the remoulade sauce, it was crazy and so, you know that in the kitchen nothing is lost, everything is recycled & # 33

PS. And know that I don't think you liked it until I see that you made the recipe & # 33
So. I'm waiting for good news & # 33

# 11 lenias

Believe it or not we like it. What you did here can be eaten with your eyes. In fact, the first time you eat, you look and only then you imagine your taste.

# 12 close

I didn't put my salad here because I didn't cut it like your own and I didn't make rice with mushrooms next to it, I didn't do exactly as you put it here. If you allow me, I will gladly put the picture here. Anyway, the inspiration came from you when you posted on & # 39 & # 39â & # x20AC; & # x2122; what we cook todayâ & # x20AC ;?

# 13 little coffee

I would do it too, but the only carrot lover in the area is small and mustachioed & # 33 & # 33 I would make them funny & # 33

# 14 ice cream

I promised to come back to this topic and with other dishes with the pestela we eat a lot of salau, but we also like sleep & # 39 we like, the one on the Danube, as we skip the night one many times
Today I prepared salami / sleep / with capers, potatoes and thyme in the oven.
Although the ingredients sometimes resemble each other, from other fish recipes, the preparation has some differences that give noticeable differences in taste and a much different taste, pleasant, pleasant, pleasant & # 33
Here are the ingredients I used today:
5 pieces of fish, salami and poor sleep - something else works, depending on preference
(You will see another fish along the way, because a phone call came in after I started preparing and I had to supplement, I'll tell you the story at the end).
5-6 suitable potatoes
100 grams of brine capers
a spoonful of dried thyme, or a few green sprigs
salt, pepper to taste
Wasabi-if you have, I put
mixture of herbs for fish, a teaspoon, or to taste
80 grams of olive oil
salad for the garnish, I didn't pose for it
a lemon, unattended

How to prepare
Wash the potatoes and boil them in their skins, do not boil them hard, like puree
While the potatoes are boiling, brown the fish in a non-stick pan for one minute on each side in olive oil.

Boiled potatoes are cooled in cold water to be hard and firm to cut
Peel a squash, grate it and cut it in half. thickness, something like that

Put the potatoes in three or four tablespoons of oil to grease well and place them as a crib in the pan. put the spices and capers over the potatoes, add salt,

then place the fish and pour on top, in the pan, the oil left in the pan in which it was fried.
Season with greasy wasabi, if you have it, if not with the mixture of herbs for fish and pepper.

Place in a preheated oven at 220 degrees for 10-15 minutes, depending on how thick the fish is & # 33
Here it is, it's ready and it has multiplied with 2 bream. food - I had not thawed other fish than these dishes and then I added them too, to send the papica to the fine ones, the godmother has no way to let them crave & # 33
Here it is ready to be taken out of the oven

We served it with lemon salad and it went perfectly



I'll tell you a secret: it disappears quickly from the plate and leaves you with a pleasant taste and the pleasure of drinking a good white wine.
Good appetite, it's worth a try and it's so easy
PS.
And a picture with the flowers that my son brought me when I called him to take the fish & # 33I share with you one that they are very many and beautiful & # 33


  • 150 g bell peppers and capsicums, cut into cubes, combined
  • 100 g onion, finely chopped
  • 200 g of zucchini, cut into cubes
  • 400 g eggplant, cut into cubes
  • 400 g tomatoes, cut into large pieces
  • 1 teaspoon thyme
  • 2 cloves of garlic
  • 3 tablespoons olive oil

Preparation: Quickly sauté the peppers, garlic and zucchini in olive oil, then add the tomatoes and thyme. Separately, sauté the eggplant and onion in another pan with a little olive oil. Combine all ingredients in a pot, season with salt and pepper to taste. Put the lid on and simmer over low heat for 5 minutes.

Waldorf salad & ndash 120 calories / 100 g serving

  • 2 apples
  • 150 g of celery
  • 80 g raisins
  • 50 g walnut kernels
  • 2 tablespoons lemon juice
  • A pinch of salt
  • A spoonful of honey

Preparation: Cut the apples into cubes and mix them immediately with the lemon juice. Cut celery into cubes, chop the walnuts, then add them to the apple bowl with the raisins. Add honey and mix the salad.

Pear seasoned in wine & ndash 98 calories / serving

  • 1 para
  • 30 ml of red wine
  • A drop of vanilla extract
  • clove
  • Cinnamon
  • Half a cup of herbal tea
  • A spoonful of sweetener of your choice

Preparation: Wash the pear and degrease it with a little vinegar. In a saucepan, boil the tea with the wine and spices, then add the pears. Bring to a boil over low heat and turn from time to time for 15 minutes. You will get a fragrant and delicious dessert.

Gazpacho (tomato soup) & ndash 60 calories / 200 g serving

  • 2 large tomatoes, well cooked
  • 1 bell pepper
  • 1 peeled cucumber
  • Half an onion
  • 1 cup fresh tomato juice
  • Freshly chopped parsley
  • 2 tablespoons fresh lime juice
  • Balsamic vinegar, salt, pepper to taste

Preparation: Bake the pepper, then peel it, remove the seeds and cut it into cubes. Put all the other raw ingredients in the blender and mix until you get a homogeneous soup. Add the pieces of baked pepper. Gazpacho soup is served cold.


Lemon sauce for fish and other vegetables

I received the recipe from Tătaru, who learned it from a great chef, via the internet. I did it and it came out first. From where I deduced that you can also learn things from the internet, if you are a little careful. For this sauce you need (as an instrument, I mean) a blender with a cup and a vegetable peeler or a peeler. I'm afraid that an ordinary vertical blender won't do the job, due to too low a speed. It might work, though. Try. Lose some lemon peel and a little olive oil.

Things start like this: wash 5-6 lemons well and peel them. All you need is the yellow part, not the white part.

Bring water to a boil in a small saucepan or saucepan. Put the lemon peels in boiling water and leave them there for a minute and a half or two. Drain the water from the shells. Repeat this operation 5-6 times. It is important for two reasons: lemon peel loses its bitter taste and the wax disappears from the surface of the peel. Caution: put the peel in water only when it starts to boil.

Put the lemon peels in the blender jar. Pour over them 50 milliliters of oil, 50 milliliters of water. Add a pinch of salt and a pinch of sugar.

Squeeze the juice of half a lemon into the bowl.

Turn on the blender, first on low speed and, after 20-30 seconds, on high speed. Let it run for a minute and a half or two, at high speed (I admit, if I didn't wake up one day with Vitamix at the door, I wouldn't try the recipe at home too quickly).

The sauce is ready, perfectly emulsified, fine, aromatic.

Of course, it can be made from oranges, mandarins, mince, clementines, lime.

Is it mandatory to sift it? No, but it helps.

Due to the mechanical work, the sauce will be hot. Lukewarm. Put it in a well-covered bowl in the refrigerator. It stays like this, stable and homogeneous, for two days (maybe even longer, but I didn't keep it for more than two days).

It is good with asparagus (which, by the way, in Romanian is asparagus, not asparagus, in Romanian, asparagus is another plant).

It is, of course, good with fish, duck, in combination with fruits or steamed vegetables. That's about it for today. Stay healthy.



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