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Fish paste

Fish paste

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Fish paste:

boil the potato in the shell, and the egg is boiled, after all the ingredients are put in the robot and mix until a paste comes out

Tips sites

1

I only put the parsley leaves without the tail: 0

2

the lemon is peeled


Homemade jumari pasta

If winter still came, I thought I would show you a seasonal recipe, bestially simple and good. And what could be more seasonal than the scallops? I adore them, without them I feel like I'm dying or something. So today we are talking about Homemade jumari pasta.

In general, we eat the scallops with onions, tomatoes, cheese, bacon, sausages, etc. and so on You know, the "crap" specific to the season. But until this winter, I didn't think we could spread our scissors on the pita. So I made this paste.

Crime and punishment, I tell you! Of course, in the most positive way possible. It's the kind of food you don't abuse, you eat it so much more crawling and softer. And you can extinguish it with a horinca / palinca, if you want and keep your throat. Or with a blueberry, a strawberry, a cherry, it depends on what fruits were made last summer and how hard you were.

Jumari paste can be used with fantastic success in making pies. For me, they are next on the list.

So, if it was pork, you can make jumari paste. If it wasn't pork, you will definitely find something to buy and you will still make pasta. The recipe is simple and quick and really worth a try.

Ingredients Homemade jumari pasta

  • 250 g jumari
  • 2 tablespoons mustard
  • 1 red onion (medium size)
  • 2 small cloves of garlic
  • salt and pepper to taste

* in the picture you will see next to the mustard a spoonful of mayonnaise. You don't have to put it in the pasta, I had left over from the eggplant salad and I didn't want to waste it

Preparation Homemade jumari pasta

Put the scallops, finely chopped and chopped onion, crushed garlic, spices and mustard in a blender.

Pass them all together until a homogeneous paste is obtained. Depending on the blender you will have to insist more or less. But know that it is worth the effort. I did both with the vertical blender and with the blender with built-in bowl. At the end, we stopped mixing from time to time, pressed the paste from the walls downwards and continued.

If you want a not very fine paste, pass less, so there will be small pieces of scallops through it. Or you can keep 3-4 grits aside, chop them with a knife and add them to the paste. How do you like it more.

Serve the jumari paste on the bread, and on top put the tomato slices, finely chopped onion, finely chopped pickled cucumbers, and you can even get rid of the good and tasty paprika.

Jumari paste is stored in glass jars and stored in the refrigerator.


& # 8211 4 kg over the sea
& # 8211 2 kg onion
& # 8211 2 kg carrots
& # 8211 1 liter oil
& # 8211 500 ml vinegar 9 degrees
& # 8211 500 ml water
& # 8211 400 grams broth (800 ml tomato juice)
& # 8211 bay leaves, salt, pepper

The fish is cleaned, washed well and then boiled (whole) for about 6-7 hours together with vinegar, water, salt and half the amount of oil. When it is ready, it is cooled, it is chosen by the bones and it is given through the meat mincer.
Finely chop the onion. Carrot is given through a small grater. Put the onion and carrot over the fish, add the rest of the oil, the broth, the bay leaves and the pepper.
Leave it to boil until it thickens and raise the oil to the surface (1 - 1.5 hours).
Put the hot fish paste in 800 gram jars (preheated) and sterilize in the oven for 10 minutes on low heat.
Good appetite .

Try this video recipe too


& # 8211 4 kg over the sea
& # 8211 2 kg onion
& # 8211 2 kg carrots
& # 8211 1 liter oil
& # 8211 500 ml vinegar 9 degrees
& # 8211 500 ml water
& # 8211 400 grams broth (800 ml tomato juice)
& # 8211 bay leaves, salt, pepper

The fish is cleaned, washed well and then boiled (whole) for about 6-7 hours together with vinegar, water, salt and half the amount of oil. When it is ready, it is cooled, it is chosen by the bones and it is given through the meat mincer.
Finely chop the onion. Carrot is given through a small grater. Put the onion and carrot over the fish, add the rest of the oil, the broth, the bay leaves and the pepper.
Leave it to boil until it thickens and raise the oil to the surface (1 - 1.5 hours).
Put the hot fish paste in 800 gram jars (preheated) and sterilize in the oven for 10 minutes on low heat.
Good appetite .

Try this video recipe too


I would always give a portion of meat on a fish or seafood dish. Luckily, my little Antonia also likes fish. That makes my job in the kitchen easier. Some time ago, I made a fish paste with cooked beets, because on [& hellip] Read more & # 8230

Ingredients: 100g salmon 1 teaspoon butter (at room temperature) 2 teaspoons sour cream 1/2 teaspoon grated mustard (choose organic, no crocoba) 1 green onion 1 teaspoon freshly chopped dill a pinch of salt (optional) Preparation: I steamed the salmon. When salmon [& hellip] Read more & # 8230

January 11, 2017 by admin | 5 Comments

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250 g anchovies in oil or brine,
2 cloves garlic,
1 onion,
8 basil leaves,
500 ml olive oil,

In a mortar add the garlic, finely chopped onion, anchovies, basil and grind well until a paste is obtained.

Then gradually add the oil and rub until you get a buttery cream, like mayonnaise.

It is served spreadable, on toast or in bowls with raw vegetables: carrot, celery stalk, bouquets of boiled broccoli, bouquets of boiled cauliflower, or other vegetables.


Fish release (fish paste) (300 g, jar)

Lust for Fire is a small family business, raised with love. Be careful - the ingredients used are negotiated on the choice of small producers, tasted and thoroughly checked!

About the lust for fire

The story of Pofta Focului started from the passion of the housewife Tanti Gica for cooking and from the desire to bring on the tables of the greedy products as they were once found in grandparents.

So, since the fall of 2013, Tanti Gica produces several varieties of zacusca, jams, pickles and other goodies.

She chooses the most chic and delicious vegetables and fruits, then carefully and lovingly mixes them in a cauldron according to traditional recipes. And because Tanti Gica was proud of her recipes, in 2017 she ran to the Ministry and managed to obtain a certificate of traditional product for eggplant and donut zacusca, ghebe zacusca, mushroom zacusca and green walnut jam.

And so, Tanti Gica continues to burn with fire in her cauldron, preserving tradition and quality, managing to make products that must be tasted again and again.


Unwrap the cans and drain the oil or juice, as appropriate, then put their contents in a bowl. Finely chop the fish meat with a fork, until you get a paste. Cut the onion and pickles into small pieces, preferably diced, then add them over the fish paste. Wash and finely chop the dill, then put it over the rest of the ingredients. Mix well until smooth.

Add to the bowl two teaspoons of sweet mustard or mayonnaise, pepper and salt (to taste) and squeeze a lemon over the composition. Mix the preparation again, then taste and notice what is missing. If the recipe is to your taste, put the bowl in the refrigerator and serve the dish after a few hours. After that, serve on toast with green olives and boiled eggs.

Fish paste is not a life-saving solution only for days with fish release, but can be served on other occasions. For example, for festive meals, when a more interesting look is required, place the fish paste on a more special plate and level it until you get the desired shape. At the end, decorate it according to your preferences with olives, lemon slices and green leaves.

We are convinced that fish paste it is the preparation that cannot be omitted from the diet. Try this wonderful recipe too, but tell us if you have tried other combinations of this type.

Discover HERE other fish dishes, but also what garnishes can be served with this type of meat.


Prepare the ingredients.
The fish is cleaned, washed and dried with absorbent towels.
Preheat the oven to 175 degrees.
Crush the coriander seeds in a mortar, add the cumin, garlic and lime juice, freshly squeezed, parsley, dill and mix until a paste is formed.

Each mackerel is placed on an aluminum foil, which is sprinkled with olive oil. Put the garlic paste with spices on the inside of the fish.

Put the fish pieces in the tray and place them on top of the lime slices. Sprinkle with olive oil. Gather each foil well.

Put the tray in the oven for 30-40 minutes, depending on how big the fish is.

Remove from the pan, sprinkle with lime and olive oil and serve immediately.
Good appetite!


Unwrap the cans and drain the oil or juice, as appropriate, then put their contents in a bowl. Finely chop the fish meat with a fork, until you get a paste. Cut the onion and pickles into small pieces, preferably diced, then add them over the fish paste. Wash and finely chop the dill, then put it over the rest of the ingredients. Mix well until smooth.

Add to the bowl two teaspoons of sweet mustard or mayonnaise, pepper and salt (to taste) and squeeze a lemon over the composition. Mix the preparation again, then taste and notice what is missing. If the recipe is to your taste, put the bowl in the refrigerator and serve the dish after a few hours. After that, serve on toast with green olives and boiled eggs.

Fish paste is not a life-saving solution only for days with fish release, but can be served on other occasions. For example, for festive meals, when a more interesting look is required, place the fish paste on a more special plate and level it until you get the desired shape. At the end, decorate it according to your preferences with olives, lemon slices and green leaves.

We are convinced that fish paste it is the preparation that cannot be omitted from the diet. Try this wonderful recipe too, but tell us if you have tried other combinations of this type.

Discover HERE other fish dishes, but also what garnishes can be served with this type of meat.


250 g anchovies in oil or brine,
2 cloves garlic,
1 onion,
8 basil leaves,
500 ml olive oil,

In a mortar add the garlic, finely chopped onion, anchovies, basil and grind well until a paste is obtained.

Then gradually add the oil and rub until you get a buttery cream, like mayonnaise.

It is served spreadable, on toast or in bowls with raw vegetables: carrot, celery stalk, bouquets of boiled broccoli, bouquets of boiled cauliflower, or other vegetables.


Video: Κολιός ή σκουμπρί λιαστό - Γούνα Τσιπουρομεζές Επεισόδιο 6ο από τον παππού Τάσο (November 2021).