Preparation time: less than 30 minutes
RECIPE PREPARATION Almond fish paste:
I cleaned the fish of bone and skin, then crushed it with a fork. In another bowl, whipped the butter and cream, added the almonds, then the lemon juice and finally the chopped fish. I gave up onions at the last minute, because I remembered that one of my friends was not eating onions. I cut the bread on Sunday, greased it with a little pasta, put a slice of cucumber and sprinkled the pasta with a posh, and on top I added a piece of lemon.
It's very good with toast, but I had to refrain because my husband can't eat.
Smoked fish salad
A very tasty and nutritious salad. It is not very difficult to make and after it is ready you will see that it is worth dedicating some time to this salad with smoked fish. The high caloric content and the amount of fat are not a problem because this food is not consumed every day and in addition the fats are 95% of vegetable origin.
Ingredients for eight servings of smoked fish salad
& # 8211 200 grams of smoked trout
& # 8211 650 grams diced potatoes (about five medium potatoes)
& # 8211 200 grams grated celery (1/2 root)
& # 8211 200 grams grated carrots (two medium carrots)
& # 8211 a tablespoon of olive oil
& # 8211 120 grams pickles
& # 8211 200 grams red onion (a large onion)
& # 8211 a dill connection
& # 8211 a red pepper
& # 8211 100 ml apple cider vinegar
& # 8211 two tablespoons brown sugar
& # 8211 salt and pepper.
& # 8211 250 ml sunflower oil
& # 8211 two eggs
& # 8211 mustard
& # 8211 lemon.
How to prepare salad with smoked fish
Peel the potatoes, cut them into cubes and boil them with a little salt and a tablespoon of olive oil. Leave for about 15-20 minutes or until soft. Remove and allow to drain and cool.
Chop the dill (leaves only) and pickles and place in a separate bowl or over the potatoes (if cooked).
Carrots and celery are grated on a large grater.
Chop the onion and pepper and place over the carrots and celery.
In a separate bowl make a mixture of vinegar, sugar and 200 ml of water and leave to boil. Roast onions, peppers, carrots and celery for about 7-10 minutes. Remove the vegetables in a colander. After draining, put in the bowl with potatoes, cucumbers and dill and leave to cool.
Make a mayonnaise from two eggs (one raw and one boiled) and 250 ml of sunflower oil as in this article.
After the vegetables have cooled, add the mayonnaise, a little salt and pepper and mix well.
Break the smoked fish into small pieces, add over the vegetables and mix well. Watch out for the bones! Season with salt and pepper.
You can use any other smoked fish, but I chose trout because I found no additives.
The costs for eight portions of smoked fish salad are about 25-30 RON (2015 prices).
L & uumlbeck & ndash did anyone say mar & # 539ipan?
A fluffy paste, finely ground from sweet and bitter almonds, delicately sweetened with a moderate amount of sugar and showed the adored place of every inhabitant of the world. , Germany. It is a delicacy of confectionery, so expensive that it conquers the senses of anyone who has tasted it, being many who claim to have created it. It is difficult for anyone to tell who is the cause of this dispute, but anyone knows that there is a small, chic city in Europe that stands out in this world. 537a m & # 259sur & # 259 cu mae & # 537trii s & # 259i skillu & # 539i & icircn prepar & # 259tirea mar & # 539ipanului, & icircnc & acirct de mul & # 539i ani poart & # 259 titlul de & rdquocapital & # 259 a &. The locals are very convinced of the authenticity of one of the legends, according to which, in the year 1407, during a great famine and due to the shortage of food, a local baker used almonds to prepare the fish. # 537i replaced the lack of grain with them. The Germans' preference for marzipan is evident today, and the town of L & uumlbeck continues to be one of the leaders of marzipan producers worldwide. The farmers of this city guarantee that the pasta contains an amount of almonds that reaches almost 70%, which places the L & uumlbeck bread among the most high quality and popular in the world. .
Romesco - Spanish pasta with baked peppers
Each international cuisine has a few signature dishes. Just as there is no rom & acircn who does not know the taste of sarmales, so there is no Spaniard who has not tasted Romescu, the famous baked pepper paste.
With a very appetizing color and a creamy texture, Romesco is a baked pepper sauce with almonds and hazelnuts, delicious and easy to make. It is worth trying at least once and we guarantee that you will fall in love with its taste.
- 3 capsicums
- 2 tablespoons tomato paste
- 3-4 cloves of garlic
- 50 g almonds
- 50 g hazelnuts
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 tablespoon vinegar
- fresh parsley
- 2 slices of bread
Bake the peppers and peel and seed them after they have cooled. In parallel, cook the garlic, along with the peel.
Put the hazelnuts and almonds in a pan and brown them a little on the fire. Peel the garlic. Once baked, it will remain creamy and soft inside.
Put the baked peppers and cut the strips together with the rest of the ingredients in a blender or food processor. Knead everything until you get a homogeneous paste. The role of bread is to make the cream thicker and thicker, so you can put more or less, depending on your preference.
Serve the baked pepper paste with toast or whatever you like. Good appetite!
You have to see it too.
A delicious dish and very easy to make. It can be a great appetizer for regular occasions. Since he only has shrimp I don't know if the name of the cocktail is appropriate, but I don't have anything else
Baked trout with white wine
Trout is a very tasty and healthy fish. This recipe makes cooking very simple. It is done quickly and is enough for six people. It is one of the fastest healthy recipes
Mackerel paste / pate
Mackerel paste is perfect for situations where you are in a hurry and want to quickly eat something tasty, healthy and full. It's not hard to make or eat :). It is rich in
Pasta with salmon
The pasta with salmon obtained from this recipe is very tasty and in some places even healthy :). If you feel like a more special and easy to make dish, this is perfect. Because
Baked salmon omelette
The baked salmon omelette is a different omelet. It's a lot more work than a classic omelet, but it's worth it both in terms of taste and
Baked salmon with vegetables
We all know that fish is a very healthy food and that we should eat about two or three servings a week. Salmon is a very tasty fish with a high content of nutrients as well
Sometimes it is quite difficult to convince yourself that you have to get out of bed to prepare your breakfast and so you end up jumping over this table or buying something on the way to
Caviar salad with tuna
I like caviar, but I haven't tried to make it at home so far. I can say that this attempt was successful and a very tasty salad came out. In addition, it does not contain additives
Smoked fish salad
A very tasty and nutritious salad. It is not very difficult to make and after it is ready you will see that it is worth dedicating some time to this salad with smoked fish. The content
Fish is a very healthy food that should not be missing from our diet. Fish is rich in protein, omega 3 fatty acids, minerals, etc. The current recommendations say that we should eat fish
Fish paste with smoked trout
Around the beginning of the 70's of the XX century, in the period of maximum opening to the world of the Socialist Republic of Romania, through the grocery stores there were almost everything. Including real butter, with 65 - 80% fat, and Portuguese sardines preserved in oil. In those days, it was not a problem to execute one fish paste as per the book, with quality ingredients at hand, easy to procure. In ten years, however, the situation has changed. With the transition to specific "rational nutrition" The Golden Age, have disappeared from gallantry not only luxury products (or chips as we would call them today) but also basic products, some being streamlined (card-based), others being sold behind the store, sometimes directly from the means of transport in which they arrived. In those years (1980-1989), when meat, butter, milk, eggs and toilet paper were a luxury, the recipe for fish paste it has changed radically, adapting to the constraints imposed. Of the original ingredients, only onions, salt and pepper have been preserved. Butter was replaced with margarine, lemon juice with "Helas" (dilute citric acid solution) or even E330 (crystallized citric acid, or popular "lemon salt"), and Portuguese sardines were dethroned by canned ocean fish. . Even in this formula, fish paste it was another dish that sat in a place of honor on festive and / or anniversary meals of the working class, along with beef salad with parizer instead of meat (or the non-carnivorous version, salad à la Russe), the piftia from sneakers pork, steak from The Petreuș brothers and, of course, the indispensable Vietnamese shrimp.
Now we have boyarized again and, if the bag allows us, we can return to the original ingredients, even more than that. For example, I allowed myself the arrogance of substituting ordinary banana sardines for smoked trout oil. A delicacy that I buy every time I go to the Cheița Trout Farm, a place that I will tell you more about in a future post.
What do you need?
- 1 trout smoked about 200 g
- ¾ packet of butter (
How do you proceed?
Remove the butter from the fridge in time and let it reach room temperature (20 - 22˚C).
Take the trout, remove its head, tail and skin, then debone it. Break the meat into small pieces and place in a large bowl.
Add the previously cleaned, washed and chopped onion to the bowl in small, small cubes.
Cut the butter into small pieces, put it in the same bowl with the fish and onion, season with pepper.
Mix the whole composition with a fork until smooth. I do not recommend the mixer for this operation, as its use will lead to a very fine paste, which is true, but without the specific texture of pieces of smoked fish or onion.
If you find the resulting composition too stiff, dilute it with cream until it reaches the desired consistency. Also keep in mind that the fish paste will stay in the refrigerator, which will lead to additional hardening due to the butter present in significant quantities.
Finally, match the taste of salt and pepper and let the fish paste cool. Don't forget to cover the bowl with cling film so that you don't impregnate what you still have in the fridge (cakes, for example) with onion and smoked fish flavors.
You can decorate it in various ways, stuff it in dough baskets, as it comes in handy and for the inspiration of the moment. It occurred to me to spread it on hot toast and eat it like that, simply!
Stuffed Turkish eggplant
Turkish eggplant recipe stuffed with beef, baked in the oven with tomato slices and cheese on top
Turkish carrot salad with yogurt
Turkish carrot salad with natural yogurt, garlic and olive oil
Turkish red lentil soup with potatoes.
Turkish red lentil soup with potatoes and onions, seasoned with paprika
Turkish gavurdagi salad
Gavurdagi salad prepared with onions, parsley and tomatoes, seasoned with sumac, chilli and pomegranate syrup. A Turkish salad that can easily become your favorite.
Avocado paste with raw almonds, ideal for fasting days and diets
I love this dish with avocado and raw almonds when I want something quick to prepare, tasty, flavorful and healthy. Avocado paste with raw almonds is a perfect preparation for this period of fasting because it has a high protein content.
Avocado paste with raw almonds
- 45g hydrated raw almonds 8h, then peeled and finely chopped
- 35g plain sliced tofu cheese
- 3 teaspoons lemon juice
- 1 tablespoon olive oil
- 5g green onion leaves
Method of preparation
When we want to eat this avocado paste for breakfast, the night before we put the almonds to hydrate. In the morning, peel the almonds, cut them into small pieces, then take the avocado fruit, cut it in half, remove the seeds, then use a spoon to remove the peel core, then put all the ingredients in the blender, mix them and obtain the avocado paste with raw almonds. If after mixing, larger pieces of almonds remain, it's okay, they are really very tasty. We can serve this dish on dry bread with seeds, they taste very good together.
Avocado paste with raw almonds Avocado paste with raw almonds Avocado paste with raw almonds
You can see here what kitchen aids I recommend.
Here you will also find some of the products I use.
- In a food processor, combine the almond flour, parsley, lemon peel, salt and pepper. Stir until all is well combined.
- Heat the coconut oil in a large skillet over medium heat.
- Drain the salmon on both sides through the almond mixture.
- Fry the salmon in oil for 5 minutes on each side or until cooked through.
- Serve over the bed with fresh greens and top with fresh lemon juice.
This crusted salmon recipe with almonds is not only delicious, but full of essentials omega 3 fats and vitamin D.!
The cake with almond paste, pistachios and cranberries - a real treat
- Almond, pistachio and cranberry cake (Maria Matyiku / Epoch Times) Almond, pistachio and cranberry cake
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- Crust preparation (Maria Matyiku / Epoch Times) Crust preparation
- Cold dough spreads on the bottom of the tray (Maria Matyiku / Epoch Times) Cold dough spreads on the bottom of the tray
- Dough the dough on the bottom of the tray with a fork, then bake for 20 minutes. (Maria Matyiku / Epoch Times) The dough on the bottom of the tray is pricked with a fork, then baked for 20 minutes.
- Preparation of the filling (Maria Matyiku / Epoch Times) Preparation of the filling
- The paste obtained spreads evenly over the crust (Maria Matyiku / Epoch Times) The paste obtained spreads evenly over the crust
- Sprinkle sliced almonds / pistachios on top, then place the cranberries in rows, leaving a few inches apart. (Maria Matyiku / Epoch Times) Sprinkle the sliced almond / pistachio kernels on top, then place the cranberries in rows, leaving a few inches apart.
- Pour the hot gelatin over the cake. (Maria Matyiku / Epoch Times) Pour the jelly hot over the cake.
It is a very tender cake, which melts in your mouth, with a sweet sour taste and a soft almond aroma mixed with pistachios.
Sweets lovers will surely appreciate this little culinary treat. We present the recipe below.
For the tart dough:
1 cup flour, 1 tablespoon sugar, a pinch of salt, 100 g diced butter, an egg (or 6 tablespoons cold water)
For the filling:
100 g ground pistachios (1 cup), 300 g ground almonds (2 cups), 50 g flour (1/2 cup grated), 250 g sugar (1 cup), 50 g melted butter (1/4 cup) - you can replace with sunflower oil, beaten egg, 2-3 tablespoons water, 2-3 drops of almond essence
25-30 pistachios and / or almonds sliced lengthwise, 200 g notched and sprinkled with sugar
one sachet of gelatin, 250 ml of cold water, 2 tablespoons of sugar
Preheat the oven to 180 ° C and grease in a 30/20 low-fat pan, then line with baking paper.
Start by preparing the dough for the crust. Mix the flour in a bowl with a tablespoon of sugar and a pinch of salt. Then add the diced butter and the egg (or in turn the 6 tablespoons of water if you give up the egg). Stir gently until all components are incorporated.
Roll out the dough into a ball and refrigerate for 15-20 minutes.
The cold dough is spread on the bottom of the tray with your fingers, pushing the dough lightly from the inside to the edges, until a sheet of uniform thickness is obtained.
You can also use a rolling pin to roll out the dough. In this case, cover the work table with a little flour, then roll out the dough into a thin sheet about 3 mm thick. The dough is very fragile and can break easily. To spread the sheet evenly, first flatten the dough, then start rolling from the middle to the outside, in one direction: from the inside to the edges. After stretching a portion, rotate the direction of the twist and repeat the same steps. When the sheet is the size of a tray, take it by the twister and place it in the tray. Before taking the sheet on the twister, it is good to check, using a knife with a flexible blade, if the sheet has not stuck to the work table. The dough is pressed well on the bottom of the tray, leaving a surplus of about one cm on the sides, as a reserve because the dough tends to tighten a little when baking.
The dough on the bottom of the tray is pricked with a fork. Bake for 20 minutes. The tray is then removed from the oven and set aside to cool.
Meanwhile, prepare the filling. Pistachio and almond kernels are given in advance through a nut grinder.
In a bowl put all the dry ingredients: pistachios and ground almonds, then flour and sugar and mix well.
Then add butter or oil, egg and 2-3 drops of almond essence and then in turn the 3 tablespoons of water. Mix the composition until a homogeneous and consistent paste is obtained.
The paste obtained is spread evenly over the crust. Sprinkle the sliced almonds / pistachios on top, then place the cranberries in rows, leaving a few inches between them. In the absence of cranberries, you can use halves of cherries or other small fruits that you have on hand.
Put the tray back in the oven for 20 minutes, then remove and allow to cool.
This is followed by the preparation of a thin layer of gelatin that is placed on top of the cranberries to prevent the fruit from drying out.
The gelatin is prepared according to the instructions on the sachet. The powder from the sachet is placed in a small kettle or saucepan, then 250 ml of cold water are added in turn, thus obtaining a thin whitish paste. Add 2 tablespoons of sugar, then put the pan on low heat. Stir occasionally until the gelatin becomes transparent and begins to boil.
Pour the hot gelatin over the cake. Allow to set for a few minutes, then the cake can be cut into pieces in the desired shape to be served. We wish you good luck!