We cut the washed leek stalk into rounds.
Cut the bell pepper into strips.
Drain the canned corn kernels.
In the hot oil, put the leek to harden, then add the bell pepper. Leave them for a few minutes until they soften slightly, then take them down and leave them to cool.
Add diced mozzarella, corn, broken basil leaves, salt and pepper to taste. Spread the foil a little at room temperature and cut it into 4 pieces.
Divide the mixture into 4 equal parts. Put the mixture in the center of each piece of foil.
Bring the sides of the foil inwards, over the filling.
Turn the packages upside down and place them in a tray on baking paper.
Grease the packages with the beaten egg yolk, then sprinkle with sesame seeds. Put the tray in the oven until golden brown.
We serve them hot or cold.
WHAT DO WE HAVE AT DINNER? - RECIPES - 2021
The question "what to do tomorrow at dinner?" Appears at home every night. Wondering all the time, you have no idea, the dishes are almost identical? This old problem can be solved! Plan a weekly menu with us, which will save you time, and your family will no longer complain about the monotonous menu.
The first dish: Instant white borscht (see recipe)
Main dish: Letcho (see recipe)fresh bread
Caprese Galette (caprese cake)
Caprese galette or rustic tart with mozzarella, tomatoes and basil is a recipe that you will like from the first bite. I'm not tired of it anymore and I'm sure I'll repeat the recipe many times.
It is clear that I was inspired by the classic and much-loved caprese salad, which I adapted and turned into a delicious tart. For this recipe I used fresh mozzarella from Delaco, fragrant and juicy tomatoes, fresh basil and a little pesto. What could be more Italian than that?
This caprese galette can be eaten plain without any garnish or can be eaten with a vegetable salad. It can even be packaged and lasts in the fridge for a few days. It tastes great with a daisy pizza, but I'll let you find out.
That's what I did:
For the crust:
250 gr. flour
130 gr. cold diced butter
1 whole egg + 1 egg yolk to grease the crust
1 pinch of salt
3 tablespoons cold water
For the filling:
250 gr. fresh mozzarella Delaco
3 large tomatoes
3 tablespoons pesto
For decoration: fresh basil
Put the flour, salt powder and butter in a food processor and mix 2-3 times. Add the egg, start the robot, then add one by one the 3 tablespoons of cold water. Mix until you see the dough gather like a ball.
Gather the dough, cover it with plastic wrap and refrigerate for 30 minutes.
After 30 minutes, take out the dough and roll it out with a rolling pin, giving it a round shape. Lay it directly on a baking sheet matching the large oven tray.
Grease the middle of the dough with the 3 tablespoons of pesto, leaving the edges free.
Also in the middle, add one slice of tomato alternately with a slice of mozzarella, until you cover the whole middle.
Gather the edges of the dough over the slices of tomatoes and mozzarella, then grease the edge with a beaten egg yolk.
Put the tray in the preheated oven at 180 ° C for 30-35 minutes, until the crust turns brown.
Allow to cool completely, at least 1 hour, then cut into slices and serve with gusto!
Top 10 refrigeration equipment that can't be missed in a professional kitchen!
Whether it is restaurants, canteens, bars, pizzerias or any other public catering unit, refrigeration equipment is, without a doubt, an essential element. Due to them, the ingredients and preparations are kept at a constantly low temperature, which contributes to maintaining their freshness and extending the shelf life.
To benefit from high-performance HoReCa equipment, which contributes to the productivity and success of your business, trust Fresco, a company that supports performance in professional kitchens in Romania since 1992. Here you will discover a wide range of equipment for your business, from internationally renowned brands.
When you choose to invest in professional equipment, you have the guarantee of quality, reliability, but also long life and low energy consumption. In addition, those who collaborate with Fresco Expert enjoy many other quality services, all designed to create a unique experience.
So, here are the types of refrigeration equipment you can't miss in a professional kitchen!
1. Refrigerated cabinets. Made of stainless steel, the refrigerated cabinets for professional kitchens have a refrigeration and freezing function. In addition, it provides a particularly precise control over temperature and humidity.
2. Refrigerated work tables. In case you need cold meals or freezing meals, explore the Fresco offer to discover the best offers! The models provided have 1 to 4 doors and are intended for multiple use, such as storage or food processing.
3. Deflector. The safest cooling system in professional kitchens is represented by the deflectors, also known as blast chiller. Such equipment can instantly and efficiently cool any type of preparation.
4. Ice cube machines. Such equipment cannot be missing from a bar, especially during this period, when the warm season begins. They work with water or air, have a high efficiency and can even produce ice flakes.
5. Refrigerated boxes. Choose refrigerated boxes from the Fresco Expert catalog and you will have equipment with a volume of up to 1,200 liters, which can generate freezing temperatures of up to -24 degrees Celsius.
6. Salad. Salads have a double role in professional kitchens. On the one hand, they are used to keep the freshness of salad ingredients fresh. On the other hand, they have an aesthetic function since they present the ingredients in an extremely attractive manner.
7. Beverage refrigerators. With an increased storage capacity, elegant design and equipped with light inside, such equipment should not be missing from the kitchen of a successful business.
8. Wine showcases. When you want to buy wine showcases, opt for a product with one or more temperature control zones, with glass doors and electronic thermostat, as are the models in the Fresco Expert offer.
9. Tapas / sushi showcase. From Spanish or Japanese kitchens, such equipment is essential, since they complete the experience you want to make available to your customers.
10. Cold rooms and accessories. In addition to a professional kitchen, the cold rooms can keep fruits, vegetables and meat fresh, all in a controlled atmosphere.
List of products by manufacturer CIUPERCĂTORIA
Vegetable pate made of pleurotus mushrooms, 100% natural. Capies peppers, baked on the stove over a wood fire with a drop of hot paprika brought from the Szeklerland, make this diversity slightly spicy. Capsicum can reduce the symptoms of arthritis as well as other inflammatory conditions. Vegan product. Vegetable pate from pleurotus mushrooms.
Dacian Zacusca from mushrooms and baked peppers Dacian Zacusca from mushrooms and baked peppers
Vegan product made from 100% natural ingredients. The mushrooms are chopped on a wooden bottom with a large and not very sharp sausage, the peppers are baked on the stove, directly over the wood fire, and the onions, tomatoes and carrots are carefully sown and weeded. Vegan product from 100% ingredients.
Vegetable mushroom pate with olives and basil Mushroom vegetable pate with olives and basil
Vegetable pate made of pleurotus mushrooms with olives and basil, 100% natural. Basil has beneficial properties for health, as it fights exhaustion, stress and insomnia. Green olives contain only half of the calories that ripe (black) olives have. Green olives are rich in Vitamin E, iron and fiber. Vegan product. Vegetable pate from pleurotus mushrooms.
Pleurotus murate mushrooms Pleurotus murate mushrooms
100% natural product according to an original recipe, carefully preserved in the grandmother's goodness book, with apple cider vinegar and honey. Before being placed in sterilized jars, the mushrooms are boiled in water with bay leaves and peppercorns. Natural acacia honey is added to apple cider vinegar, without the use of flavor enhancers or artificial preservatives. 100% natural product according to a recipe.
RealFoods delivers organic, natural and fresh products at home, directly from small producers and family farms across the country, but not only. We are always looking for producers who are passionate about what they do and we work directly with them so you know what you are eating. Together with Nico Lontras and Johnny Șușală, 2 of the best chefs of the new generation, we made Ready to Eat products and Ucook cooking packages with over 100 recipes based on Real Foods products. We offer you a total guarantee for products that do not have the quality you expected. We know how important trust is when it comes to an online store.
Authentic dry mozzarella
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Validity on delivery: Minimum 4 days
Mozzarella 100% cow's milk with a mild and authentic cheese taste.
ingredients: pasteurized cow's milk, curd, selected lactic cultures.
Producer AUTHENTIC PROD
How many of us do not miss the natural products and the authentic taste of the cheeses of yesteryear ?! when the products were obtained from healthy animals, raised freely on large meadows and traditionally fed on grass.
Out of the desire to preserve the traditions and the authentic way of preparing cheeses, according to recipes only of known skilled bacilli, without preservatives or other additives that intensify the taste and color, from healthy animals, grown freely on large meadows and traditionally fed untreated grass chemical.
Authentic Prod offers you a wide range of dairy products, where the manufacturing and maturation process takes place gently, which makes the cheese retain its nourishing properties.
With two farms, one for cows and goats, grazing freely on the vast meadows of the Târnavelor valley, in Alba county, and the other for sheep, just 60 km from Bucharest, in Dâmbovița, Autentic Prod appeared out of respect for health and authentic products, directly from manufacturers.
A Romanian truck driver did not escape from prison when he was caught for the second time with migrants in a truck, in England
In less than two months, a Romanian truck driver was caught twice with migrants in a semi-trailer and the second time he was arrested, tried and sentenced to years in prison. Among migrants, writes Diaspora News, citing the British press, and a sex offender.
The truck driver who tried to take migrants out of the UK at the end of last year, including a juvenile sex offender, was sentenced to six years in prison. Sebastian Gabriel Podar was caught just as he was preparing to board his truck on the ferry to France.
The Romanian had hidden, among the packages of goods, nine migrants from Bangladesh, India and Algeria. The migrants were found to include a 39-year-old man from Bangladesh who was under criminal investigation in England for mocking minors. He was later charged with 20 counts of felony criminal mischief.
It was the second time in less than two months that Podar had been caught in England with migrants hidden among the packages of goods in his truck. Podar had previously been stopped on October 16 in the same truck by police in Edmonton, north London. On that occasion, six migrants were found in the semi-trailer.
The truck driven by Podar, in which the migrants were. Photo: English police
Podar initially denied the allegations, but in the middle of the trial at Canterbury Crown Court he turned his plea to guilty. He was sentenced to six years in prison.
NCA Branch Operations Manager Chris Hill, who led Operation Symbolry, said: & # 8222Criminal gangs involved in smuggling people need complicit truck drivers like Podar.
Their business model depends on it. In turn, Podar saw this as an opportunity to make money, but now faces a long prison sentence away from home.
Lasagna with vegetables
The family meal is more of a memory for me these days, but always one that brings me a sincere smile. The roads part, the lives unfold at speed, and the borders are only imaginary.
To relive the moments when it was a massacre on my mother's mousse tray, today I decided to turn it into something similar: vegetable lasagna.
Let's start with the mince: 2 large onions, 3 carrots and ¼ celery, cut small, possibly given on a large grater. I hardened them in 3 tablespoons of oil together with 2 sprigs of thyme, 1 sprig of rosemary and 3 cloves of garlic, and after they softened, I added 2 pumpkins and 500g of chopped mushrooms. I hardened for 5-7 minutes, I brought 150g of chopped baked peppers to the chorus, I got the vegetables drunk with a glass of red wine and I continued until a large part of the liquid evaporated. Season with salt and pepper, add 350ml of tomato sauce and let simmer for another 10-15 minutes.
Meanwhile, the 12 lasagna sheets were cooked for 8 minutes and then removed on a towel. After that, I fried them for 2 minutes in an oil bath, but this step is optional. Whoever enjoys the corners will be grateful.
I chose to make ricotta like this: to 800ml of milk brought to the boil I added 3 tablespoons of lemon juice, mixed and set aside for 5 minutes. For a creamier ricotta, a quarter of the amount of milk can be replaced with sweet cream. I put everything in gauze and left it for 1 hour in a sieve. I grated 350g of mozzarella, and mixed half of it with a handful of basil and ricotta.
For my 28 & # 21520 tray I did something like this: I spread a quarter of the vegetable sauce, lasagna sheets, cheese mixture, a drizzle of mozzarella and repeated until I was left with nothing but a layered story covered with a generous layer of mozzarella.
After 15 minutes in the oven at 200 ° C it was ready to be enjoyed. To straighten the basil, I tossed it on top for color and flavor.
Enjoy it with family or friends and let your heart go!
I finally found rice leaves and the first thought was that I would finally be able to put into practice the recipe for Chinese spring packages! Although there is some work on them, they came out just like in a restaurant and deserved work. More work, which is true, is for preparing the ingredients than for the actual preparation of the packages. Let's see what it's about, okay? And if you can't find and can't find rice flour sheets, you can use thin pie sheets in case of extreme urgency.
& # 8211 15 sheets of rice flour
& # 8211 2 medium carrots, grate
& # 8211 2 finely chopped green onion strands
& # 8211 a red bell pepper cut into thin slices
& # 8211 4 tablespoons bean sprouts
& # 8211 3 cups finely chopped cabbage
& # 8211 100g thin noodles made from rice flour
& # 8211 a beaten egg as for the omelet
& # 8211 2 tablespoons soy sauce
& # 8211 2 tablespoons oyster sauce
& # 8211 2 tablespoons sugar
& # 8211 ½ teaspoon dried ginger
& # 8211 vegetable oil for frying
For the beginning, I heated about 3 tablespoons of oil in the wok, then I hardened a little green onion for a minute, then I put the rest of the vegetables one by one: the bell pepper, the carrot, the cabbage.
Then I put the bean sprouts and let them cook a little together, until all the vegetables were soft. I then added the mixture of soy sauce, oyster sauce, ginger and sugar, I added a little salt and a little pepper and at the end I added the rice noodles, which I kept before 5 minutes in hot water ( if they do not yield, you can give them a boil, until they become soft). I let the filling mixture cool completely before starting the actual "packing" of the spring packages.
I then prepared a bowl of hot water and dipped each sheet of rice in water for a second. Then I put the rice sheet on the counter, I greased it all around with egg, and at the bottom I put 2 tablespoons of filling, in the form of a stick. I left about 2 cm between the filling and the edge given with egg, then I passed the edge over the filling.
I pulled over the filling and the right and left edges to close the package, then I rolled it very tightly. I hope you understand from the pictures the procedure by which I got to have 15 wonderful spring packages.
In the end, all we have to do is fry them in an oil bath (not all at once, but in 3-4 rounds).
The packages were very crispy on the outside and the filling is super fragrant. Now, if you're really super-mega-lazy to prepare the ingredients, you can use a mix of frozen Chinese vegetables for the filling, but I say that this option is much tastier. You're welcome!
Pizza with vegetables and mozzarella
Pizza with vegetables and mozzarella. Pizza with mozzarella. Homemade pizza. The best pizza. Pizza dough recipe. Pizza with chicken. Pizza with mushrooms. Whimsical pizza.
Today I chose to tempt you with a pizza with vegetables and gourmet mozzarella Delaco.
I know you will say that it is Christmas fasting and that I have nothing else to do but make you crave pizza & # 8230but as you well know, there are many of us who do not fast or are of a religion other than Orthodox, where in fasting and allowed to eat milk, cheese, eggs !!
So if you don't want to & # 8222sin & # 8221 recomand I recommend you to try it when possible, I liked it much more than pizza in which I put meat in different shapes.
You can use the vegetables you like, it's not a strict rule to put what I put !!
Instead, I recommend using Delaco gourmet mozzarella, it behaves very well on pizza and does not make it oily.
Pizza with vegetables and mozzarella-Ingredients
500 g white flour
250-300 ml of hot water
20 g of fresh yeast
a spoonful of sugar
3-4 tablespoons olive oil
1/2 teaspoon salt
350-400 g gourmet mozzarella Delaco
300 g of red sauce
a small zucchini
slices of red, yellow and green bell peppers
Pizza with vegetables and mozzarella-Preparation
Mix the yeast with the sugar until liquefied.
Add 100 ml of warm water, 2-3 tablespoons of flour and mix until incorporated.
Leave to warm until the yeast is activated.
Put the rest of the sifted flour in a bowl, add salt, oil and the rest of the hot water mixed with the mayo.
Mix with a spatula until incorporated and then remove on a plate powdered with flour and knead by hand until you get a dough with a homogeneous and elastic consistency.
Leave to rise in a bowl covered with plastic wrap.
Pizza preparation with mozzarella and vegetables
After the dough has doubled in volume, take it out on a plate powdered with flour, divide it in two and round it into two balls.
Let it rest for 5 minutes, then start to shape it in a round shape by pressing with your fingers from the middle to the edge, turning the dough slightly.
When it has reached the size of a large plate, we begin to flatten it with our palms, pulling lightly towards the edge.
Grease a pan with olive oil, shake the top from the excess flour and place it lightly in the pan.
Grease the top with the tomato sauce mixed with oregano leaving a 2 cm edge.
Place diced mozzarella, grilled zucchini slices, mushroom slices, pepper slices, olives and corn kernels on top.
Put the tray in the preheated oven at 250 degrees C ventilation function for 10-12 minutes or until lightly browned on the edge.
It is portioned and eaten hot with great appetite !!