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Baked pumpkin on the tray

Baked pumpkin on the tray

  • 2 tomatoes
  • 4-5 suitable zucchini
  • 3 cloves of green garlic
  • salt and pepper to taste
  • 1 teaspoon oil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Baked pumpkin on the tray:

Cut the zucchini into slices, long, salt them and add a pepper powder. Grease the pan with very little oil (only the first time, so as not to stick; later they will bake in their own juice) and place it on the stove, at the right heat. Bake the zucchini on both sides. Meanwhile, grind the garlic and pass it with a teaspoon of oil, and cut the tomatoes into small cubes. Lightly grease the pumpkin slices with the crushed garlic (or if you think it's too much, add a little, from place to place) and add the tomato cubes. Serve hot. Enjoy your meal!


What effects do you think the consumption of 6 cloves of baked garlic a day has on health?

Baked garlic is more than a flavorful garnish. Garlic is one of the oldest plants used for medicinal purposes. The Egyptians frequently used garlic both in food and for treating various health conditions. Garlic bulbs were also found in Tutankhamun's tomb. Although native to Central Asia, garlic has a history of over 7,000 years in various cultures around the globe. The Romans, Greeks, Japanese and even Native Americans used garlic and valued it for its medicinal properties.

Short history

What is truly amazing about this plant is that the ancient civilizations of the world, without contact with each other, came to the same conclusion about the healing and beneficial qualities of garlic.

Not missing from the Mediterranean cuisine, garlic is frequently used in Africa, India, Asia and many European countries. In the mid-1300s, the British kept garlic in the medicine cabinet, which they used to treat various ailments and diseases, from toothaches and constipation to edema and even plague.

Today we know that the active ingredient in garlic, the plant related to the lily (family allium) is allicin, an organo-sulfur compound. Interestingly, fresh garlic does not release this substance if it is not cut or crushed.

Allicin is, in fact, the tool of defense of garlic against attacks by plant pests. When "attacked", a garlic enzyme called alinase converts alina into allicin, which gives garlic a strong, specific smell.

Garlic is good for the heart

Although garlic has a long list of health benefits, one of the most interesting and studied is its ability to strengthen the heart and cardiovascular system. Researchers have begun to pay attention to garlic's ability to prevent cardiovascular disease after discovering that the population in the Mediterranean area, where garlic is indispensable in local cuisine, has lower death rates than in other countries.

It is well known that the Mediterranean diet has a much lower rate of illness, especially in terms of cardiovascular problems. And it is no coincidence that, in addition to other healthy food choices, people in this area consume large amounts of garlic.

Garlic organo-sulfur compounds help prevent cardiovascular disease with the help of anticoagulant agents that prevent blood clots from forming, which plays a key role in reducing the risk of heart disease.

Garlic also lowers cholesterol levels, regulates blood pressure and stimulates blood circulation, all of which have the role of preventing heart attacks and strokes.


Baked pumpkin with sweet cottage cheese - an explosion of taste and beauty!

Baked pumpkins with sweet cottage cheese are easy to prepare, but they are so tasty that it is simply impossible to give them up. We suggest you taste the combination of the soft pulp of the pumpkin and the rich filling of sweet cottage cheese and cheese.

INGREDIENT:

-250 g of sweet cottage cheese

-salt, ground black pepper - to taste.

METHOD OF PREPARATION:

1.Prepare the filling: combine the sweet cottage cheese with the egg, the crushed garlic, the chopped greens (we used green onions), the salt (about half a teaspoon) and a little ground black pepper. Mix very well.

2. Peel a squash, grate it and squeeze the juice. Cut them into longitudinal halves.

3. Using a teaspoon, remove the pulp from the pumpkin halves, so that you turn them into a kind of boat.

4. Transfer the cheese filling to the "boats" obtained.

5. Place the "boats" on a pan greased with oil. Sprinkle with grated cheese.

6.Insert the tray into the preheated oven to 180 ° C. Bake the "boats" for 40-45 minutes, until the pumpkins are ready.


Recommendations for you and your home

Fruit and vegetable juicer B1700, Red

Frying pan, enameled cast iron, round, 20cm, red

Frying pan, enameled cast iron, round, 25cm, red

Adelina Damian-Fekete, August 24, 2015

Sugar and vinegar preserve them.

Lenuta Grigoras, August 23, 2015

Adelina Damian-Fekete (Chef de cuisine), November 11, 2013

If you follow the recipe, you do not need a preservative.

Ilascu Marian Luminita, November 10, 2013

so I say it's too much sugar I could say even half the amount of sugar

Lumi Spirea, September 23, 2013

with one kg of sugar per 1 l of vinegar comes out kapia pepper compote I use less sugar

Doinita Gorga, September 23, 2013

1kg otet. 1kg of sugar, a teaspoon of grated salt, bay leaves, black peppercorns. they do not taste bitter]. I place the jar on something metallic, when I pour the boiling vinegar, I put the lid on quickly, I wrap it with a blanket, I leave it wrapped until it cools, then stored in the pantry. With this recipe, do not boil at baymarin. Guaranteed. By the way. after placing the sliced ​​donuts or capia in a jar, add a little horseradish, cleaned.

Camelia Cojocaru, September 23, 2013

are they not boiled in a bath jar or without preservatives?

Paul Geta, September 23, 2013

Simina Ana, September 22, 2013

Organic Vegetables, September 1, 2013

Adelina Damian-Fekete (Chef), October 3, 2012

1. Peel a squash, grate it and squeeze the juice. 2. Boil only vinegar, sugar, bay leaves and celery and salt to taste until 2-3 boils. 3. Pour the boiling juice over the peppers that are in another bowl, without fire.

luxdesign28 (Chef), October 3, 2012

I did not understand too well. and I want to clarify one aspect. "Boil the vinegar, sugar, bay leaf and celery together." - Until I boil? You mean, like, saltines and their ilk, eh? Then put the solid part and then the boiling water? Are the seeds removed or added whole? Or can it be added so and so? I ask because I want to know if I want to put. Thanks.


Frittata with asparagus and goat cheese

Ingredients for 4 servings: 6 eggs, 2 tablespoons of greens of your choice, finely chopped (parsley, green onions), salt and pepper to taste, 1 tablespoon butter, 200 g of asparagus cut into 4 cm pieces, 75 g of cheese of crushed goat.

Preheat the oven to 18 degrees. In a bowl, beat eggs and mix with finely chopped greens. Season everything with salt and pepper. In a pan, heat the butter and cook the asparagus pieces in it. After 2-3 minutes, when the asparagus softens, reduce the heat to low and put beaten eggs in the pan. After 1 minute, put the whole mixture in an oval yena bowl and add the goat cheese, then put it in the oven. Let the frying pan cook for 12 minutes. You can check if it is baked with a toothpick, like when you bake dough. Let the frying pan cool and then serve.


Austrian recipes

MY MOTHER, HOW MANY APPETIZING TITLES ,, sorry, well I would write faster what recipe I don't want. but for a start I would be interested in cream soups, especially pumpkin soups (that I'm struggling to get rid of a few at home), dumplings recipes, DROB !! and plum or apple pie. and rteta de guias, or. That's what he called it, wasn't it? as in Transylvania. Thanks, I'll be waiting for you tomorrow.

I also have an interesting recipe for eggplant (American cheese, cica):

Ingredient:
4 small eggplants, 4 onions, 4 eggs, 4 tablespoons semolina, greens, salt to taste

Eggplants are cleaned, cut into cubes and boiled and drained. they can also be baked, I used the baked ones and put them for Winter. Finely chop the onion and cook. mix everything and put in a lined cake pan, put in the oven until it gets a crust on the surface, cut cold.

now I apologize, because it is not in tune with the topic, but the wave carried me, I had forgotten about this recipe and it reminded me of a whip and it's eggplant time !!

-1 celery root more maricica
-1 medium onion
-50 g butter
-1 liter beef soup (or made from 1-2 cubes of concentrate)
-salt, freshly ground pepper, ground nutmeg (found in sachets), lemon juice
-1 yolk
-1/8 l caimac (sweet cream)
-a few celery leaves

Cut celery into small pieces and chopped onion and fry in butter over low heat. add the soup and simmer until the celery is soft. Strain with a mixer, add pepper, lemon juice to taste, a little nutmeg and, if necessary, a little more salt. It is "straightened" with sour cream and egg yolk, and it is "mixed" for a few more seconds.
Sprinkle finely chopped celery leaves on top of the plate.
To any cream soup, instead of croutons, you can add a few pretzels, fish, buttocks to the plate. (salty).
GOOD APPETITE!

-1 Kg beef or veal (the one with stingy is the goulash book)
-1 Kg onion
-1 tablespoon tomato paste
-1 tablespoon paprika (to have a beautiful red color)
-Oil, salt
-1 tablespoon special spices for goulash: 1/2 tablespoon marjoram (found in sachets) freshly ground 1/4 tablespoon freshly ground cumin 1/4 tablespoon grated lemon peel, 1 clove crushed garlic

Put quite a lot of oil in a pot, in which you will cook, on low heat, the onion cut into scales. When the onion has acquired a beautiful golden color, take the pot off the heat and immediately add the paprika, mix and then "extinguish" 5-6 tablespoons of water (if the meat is older, maximum 150 ml of water). The water will keep the red color of the pepper. Add diced meat, tomato paste and spices. Cover with a lid and, on a VERY SMALL fire, simmer, stirring not too often if the fire is small. It is important to simmer the meat in its own juice so it becomes tender and there is no danger of burning if the fire is very small. When the meat has softened (it takes at least 1.5 hours, but it's worth it!), The goulash is ready, but it must be left on the fire until an "mirror" of oil accumulates on top.
Goulash is eaten with white bread, or with whole boiled potatoes, or with dumplings made of flour and egg. I read that, in Hungary, slices of green bell peppers are served with goulash.
And, don't forget: goulash always "asks" for BEER.
HAPPY BIRTHDAY!


Salad with baked zucchini and cherry tomatoes

A perfect and colorful salad for summer days, which gathers all the goodies from the garden: pumpkin, ripe tomatoes and aromatic herbs. You can also use regular zucchini instead of zucchini, which once baked on the grill will make all the flavors in the dressing blend nicely with the rest of the ingredients.

Heat a grill on the stove over medium heat. Cut zucchini into quarters and grease with olive oil. Bake on the grill for 5 minutes on each side, but be careful not to become too soft. When they are ready, cut each piece of zucchini into cubes.

Meanwhile, prepare the tomatoes by cutting them in half. Mix them with the zucchini pieces.

Finely chop the herbs so that you get 2 tablespoons of the aromatic herb mixture to add over the vegetables.

Prepare a dressing from a tablespoon of oil, balsamic vinegar, salt, pepper and Parmesan cheese to pour over the salad.

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Baked peppers in a jar for the winter (in its own juice)

This one recipe for baked peppers in a jar, for winter is one of the simplest possible recipes. As simple and easy to make as the eggplant salad put in the jar for the winter or the hot peppers in vinegar.

And it's a good alternative for those who don't have a freezer or who don't have space in their freezer to put a few more bags of baked peppers.

The solution for these people is to have a pantry, a dark and cool place to put various cans, including some baked peppers in a jar for the winter.

You don't have to do much to put baked peppers in a jar for the winter. And it doesn't take long to do it. That is if we exclude the time when the peppers are cooked on the stove, in the oven, or, why not, outside, over a wood fire. Who has this possibility & # 8230

Basically, we bake them, clean them, let them drain and then put them in jars. The secret is to put the juice from them in the same jar.

This recipe for baked peppers in a jar for the winter is part of the series of recipes collected by my mother in the tours she gives in the market, from her friends, housewives "with old payrolls".

I also told you about my idea to give my mother a mission to collect recipes from other old housewives. It is good to learn from the experience of the elders and to carry on the traditions of the people. Some, modernized, which is true, over time.


Do you also prepare baked potatoes when you go out to grill, in addition to small and steak? We show you the method by which you come out perfect

Baked potatoes on the hot grill are the perfect garnish next to the steaks you prepare. The secret to cooking them well and quickly lies neither in the power of the fire, nor in the chosen variety of potatoes.

In addition to juicy pieces of meat, slices of pumpkin or slices of capsicum, you can grill potatoes. Whatever you choose: yellow, red, sweet, you know that it takes an eternity to be perfectly penetrated. There is a solution to get the perfect result in a much shorter time: their pre-boiling.

We know, the first reaction is to say that this means extra time and, practically, there is no gain. There are, however, a few reasons why it is worth not skipping this step if you want to get the best grilled potatoes.

Preheating guarantees perfect cooking. Since potatoes are dense and have starch, they must be cooked perfectly to taste good. By pre-boiling, a large part of the cooking starts in the water, on the fire, and on the grill it only takes a few extra minutes to complete them. If you do not want to waste time on the day you prepare the grill, you can boil the potatoes the day before.

If you cook the potatoes directly on the fire, along with other vegetables or meats, these they will not be ready at the same time as the rest of the ingredients. Once cooked, the potatoes have a chance to reach the table at the right time.

If you boil the potatoes before, you give them the chance to be more fragrant. First of all, it is boiled in salted water. Then, while the potatoes are hot, you can season them additionally with the chosen flavors, and the hot potatoes will absorb the spices better. When you put them directly on the grill, the spices will remain only on the surface.

Boiling potatoes means letting them boil in salted water until you can easily pierce them with a knife and meet the resistance only in the center of the thickest part of the potato.

When they are ready, drain the potatoes, let them simmer for a while, then mix them with olive oil, spices, herbs. Place them on the grill until the outside is browned and forms a crispy crust. The middle will definitely be soft.

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Cooking recipes for children, appetizing and healthy at the same time

Top ten with the best recipes for children, Photo: losmedicamentos.net

We present in the following a top ten with the best recipes for children.

1. Recipe for childhood cake is a delicious dish that will delight the little ones on holiday. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: one hour.

Baking time: three quarters of an hour.

Estimated price for six servings: twenty lei.

The ingredients needed for six servings of the childhood cake are as follows:

  • two eggs
  • 150 grams of brown sugar
  • 100 grams of white breadcrumbs
  • 50 grams of hazelnuts
  • a sachet of baking powder
  • five tablespoons of milk
  • cinnamon
  • salt.
  • 200 grams of powdered sugar
  • 100 grams of butter
  • 250 ml liquid cream
  • canned pineapple
  • two sachets of vanilla sugar.
  • fifteen chocolate bars for children
  • 50 grams of jellies of different colors.

The step by step preparation for the recipe for childhood cake is presented below:

  1. Wash the eggs, let them drain or wipe them with a commercially available absorbent paper. break eggs, separate the yolks from the whites
  2. Beat the egg whites with a pinch of salt until you get a firm foam that does not come down from the bowl in which it was prepared.
  3. Bring the milk to a boil until it is close to boiling temperature
  4. Beat the yolks until smooth, then gradually add the brown sugar. Mix well until the sugar crystals no longer feel in the composition and obtain a homogeneous cream. Continue to add the hot milk and continue to mix until smooth. Incorporate the egg white foam with a spoon, mix carefully from top to bottom so as not to completely destroy the texture of the foam, the texture that will give volume to the final preparation
  5. Blend the hazelnuts until well ground
  6. Sift the breadcrumbs two & # 8211 three times into a large bowl, then mix with the previously ground hazelnuts, baking powder and cinnamon to taste.
  7. Using a spoon, incorporate the dry ingredients mixed above with the previously prepared egg composition. Mix vigorously to avoid the formation of lumps, at the end you will get a homogeneous dough
  8. Preheat the oven to about 200 degrees Celsius for half an hour
  9. Prepare a round cake tin that you grease with oil or margarine and line it with flour or baking paper. Add the prepared worktop as described above in the tray, level the worktop so that it completely covers the tray in a uniform layer.
  10. Put the tray in the oven as soon as it has warmed up enough. Bake the countertop for a quarter of an hour on high heat for about 200 degrees Celsius, then reduce the heat to 160 degrees Celsius and continue baking for another half hour. The temperature variation is extremely important, it allows the countertop to bake and grow evenly at the same time under the influence of baking powder. Before turning off the fire, insert a wooden spike into the center of the countertop. Extract the spit, inspect its surface, if it shows traces of dough, it means that the countertop is not ready, and the fire must be reduced to a minimum to avoid burning it. Stop the fire only when once extracted from the preparation, the spit has a perfectly dry surface, without the slightest trace of dough.
  11. When it is ready, let the countertop cool in the oven with the door open, in this way the transition from the high temperature necessary for baking to the outside is done gradually, and the countertop has no reason to let or cross.
  12. When it has cooled enough, remove the top from the mold, first removing the edges, then let it cool completely on a flat platter. Cut the cake horizontally into three equal parts
  13. For the cream, beat the liquid cream with a mixer at high speed, until you get a firm consistency. Keep the whipped cream in the refrigerator until you use it in the preparation
  14. Beat the butter until creamy, then gradually add the powdered sugar and the entire amount of vanilla sugar. Mix well until the sugar crystals no longer feel in the composition and you get an extremely fine and creamy butter cream.
  15. Remove the pineapple from the compote, keep the juice from the compote. Cut the previously drained pineapple into a strainer into cubes of equal size
  16. Mix the previously prepared butter cream with the whipped cream taken out of the fridge carefully so as not to destroy the texture of the whipped cream. Mix until smooth
  17. Place on a flat platter, the first layer of top, syrup it with the juice from the pineapple compote. Above the countertop add half the amount of pineapple cubes, and on top add a third of the previously prepared cream. Distribute both the cream and the pineapple cubes as evenly as possible, so as to cover the entire surface of the countertop. Continue with the second layer of countertop, which you also syrup. Lightly press the second countertop to adhere better to the cream, do not overdo it because you will cause the cream to come out. Then add the remaining pineapple cubes and the second third of the cream over the second counter. Distribute the cubes and cream as evenly as possible. Finally add the last layer of countertop, which you also press to adhere to the cream. Syrup the top with pineapple syrup
  18. Spread the rest of the cream over the entire surface of the cake. Cover the cake completely both on top and on the sides with a layer of cream of the same thickness
  19. Decorate the cake on the sides with children's chocolate bars. Place the bars at equal distances so that they cover the entire surface of the cake.
  20. Use the jellies to decorate the cake on top
  21. Put the cake in the fridge for half an hour before serving
  22. Present the cake in its entirety, then cut it into triangular slices.

The childhood cake has an extremely pleasant appearance, it is easy to prepare and will surely impress the little ones. With the help of jellies you can form different designs meant to attract more children's attention. We recommend that you serve this cake every time an occasion in your family demands it, you will surely enjoy it with pleasure and you will keep the recipe in the box with your favorite desserts.

2. We present in the following both the necessary ingredients and the step by step preparation for liver paste recipe, the preparation is recommended for infants over nine months.

Preparation time: half an hour.

The necessary ingredients are the following:

The step-by-step preparation for the children's liver pasta recipe is presented below:

  1. Wash the livers in more water, remove the skin around them and the green part, which contains leftover bile, then boil them in a sufficient amount of water with a pinch of salt. When the livers are ready, let them drain well in a strainer
  2. Add the boiled livers to the blender with the whole amount of butter and mix until you get a homogeneous paste.
  3. Incorporate the yogurt into the formed paste and serve the preparation by distributing it on slices of toast.
  4. Keep the pasta covered in the refrigerator for later consumption.

3. Buckwheat pasta recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: forty minutes.

The necessary ingredients for two servings of buckwheat paste are the following:

  • 100 grams of buckwheat
  • 100 grams of pitted olives
  • an onion
  • a clove of garlic
  • a capsicum pepper
  • a bunch of parsley
  • salt and pepper.

The step by step preparation for the buckwheat pasta recipe is presented below:

  1. Allow the buckwheat to soak in a sufficient amount of water with a pinch of salt overnight
  2. Boil buckwheat the next day in an amount four times larger than buckwheat. Boil the buckwheat on the right heat for half an hour or until it crumbles, when it is ready, let it drain well.
  3. Cut the olives into slices
  4. Peel an onion, wash it, let it drain, cut it into four equal parts
  5. Peel the garlic, grind it well with a pinch of salt until you get a homogeneous paste
  6. Wash the capsicum on the outside, cut it in half, remove the spine, the white ribs on the inside and any seeds. Wash the pepper again this time and inside, let it drain, then cut it into thin strips.
  7. Wash the parsley, let it drain, then chop it to the tails that you throw away.
  8. Blend the buckwheat, olives, onions, garlic, capsicum and parsley until you get a homogeneous composition. Season with salt and pepper to taste, then mix until smooth
  9. Store the pasta in the refrigerator if it is not consumed immediately.

Buckwheat pasta is suitable both for breakfast and as a snack between meals, it is a healthy alternative to any dish of this kind that you can buy commercially. We recommend you to try the preparation and we guarantee that its taste will conquer you from the first tasting, and you will prepare it every time you have the opportunity.

Rice pudding, Photo: delly.garbo.ro

4. Rice pudding recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for rice pudding are the following:

  • 150 grams of rice
  • 500 ml of milk
  • butter
  • 200 grams of sugar
  • an envelope with vanilla sugar
  • salt.

The preparation method for the rice pudding recipe is presented below:

  1. Boil the rice in the milk, along with all the ingredients
  2. Stir occasionally to avoid smoking the rice
  3. Let the rice boil until its grain is soft
  4. Serve the pudding with the desired topping.

5. Pumpkin rice recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: one hour.

The necessary ingredients for three servings of pumpkin rice are as follows:

  • 150 grams of white flour
  • 100 grams of round grain rice
  • 100 grams of zucchini
  • two onions
  • a clove of garlic
  • an egg
  • 25 grams of parmesan
  • olive oil
  • salt and pepper.

The step-by-step preparation for the pumpkin rice recipe is presented below:

  1. Prepare a harder dough from the entire amount of flour, water and oil. Divide the dough into two equal parts, then with a spatula spread it into two round sheets of equal size
  2. Choose the rice, remove the grain residue, then wash the rice in more water to remove excess rice flour. Soak the rice in a sufficient amount of water with a pinch of salt for half an hour. After the rice has softened well, drain it in a strainer before using it in the preparation. When it has softened enough, boil the rice in a sufficient amount of water with a pinch of salt. Boil the rice adding water if needed, until its grain becomes soft. Then let it drain well in a strainer
  3. Wash the zucchini, remove the extremities and peel, then pass through a large-mesh grater.
  4. Peel an onion, wash it, let it drain, then chop it finely or pass it through a large-mesh grater.
  5. Peel the garlic, grind it well with a pinch of salt until you get a homogeneous composition
  6. Wash the egg, let it drain or wipe it well with a commercially available absorbent paper. Beat the contents of the egg with a pinch of salt until smooth, acquires a whitish color and increases in volume.
  7. Put the Parmesan cheese through a small grater
  8. Put a pot on the fire, let it heat up, then add a sufficient amount of oil. Let the oil heat up, and when it starts to sizzle add the finely chopped onion or grated, along with the garlic. Saute the onion with the garlic over a low heat, stirring occasionally to avoid burning the vegetables. Roasted onions and garlic will spoil both the taste and texture of the final dish, so we recommend you pay attention to the preparation at this stage. If you notice that the vegetables tend to turn brown, reduce the heat to a minimum, stir constantly, and if necessary remove the pan from the heat to allow the oil to reduce its temperature. When the vegetables have turned golden and become glassy, ​​add the previously grated zucchini and the well-boiled and drained rice. Season with salt and pepper to taste, stir until smooth and leave the preparation on the fire until the amount of liquid is reduced to a minimum. Remove the bowl from the heat, let the composition cool, then add the beaten egg with salt beforehand, stir until smooth.
  9. Preheat the oven to about 200 degrees Celsius for half an hour
  10. Prepare a tart form that you grease with oil. Add the first countertop sheet to the form. Level the sheet so that it covers the entire surface of the form, but also the sides. Prick the dough from place to place with a fork. Add the previously prepared onion, garlic, rice and pumpkin mixture to the dough. Level the filling with a knife until it covers the entire dough in a uniform layer of equal thickness. On top of the filling, add the second form of countertop that you prick with the fork from place to place as well. Sprinkle the grated Parmesan cheese on top of the last sheet
  11. When the oven has warmed up enough, insert the tart and let it bake at the right heat for about 160 degrees Celsius for three quarters of an hour or until it browns nicely on the surface.
  12. Before stopping the fire, insert a toothpick in the center of the countertop, remove the toothpick and inspect its surface, if it is wet, it means that the tart has not baked and must remain in the oven, and the fire must be reduced to a minimum to avoid burning the dough. . Stop the fire only when once extracted from the dough the toothpick has a dry surface, without the slightest trace of dough
  13. When it is ready, let the tart cool in the oven with the door open, in this way the transition from the high temperature necessary for baking to the outside is done gradually, and the tart has no reason to leave or cross. , as it would do if you take it out of the oven as soon as it is ready
  14. Serve the tart as soon as it is ready, cutting it into triangular shapes
  15. Add a dill sour cream sauce or serve as such.

Pumpkin rice is delicious and easy to prepare. You can serve this dish at both dinner and lunch. We recommend you to try the preparation and we guarantee that its taste will conquer you from the first tasting, and you will prepare it every time you have the opportunity.

6. Homemade pate recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the homemade pate are the following:

  • 150 grams of pork liver
  • 150 grams of pork
  • 50 grams of smoked bacon
  • a clove of garlic
  • salt and pepper.

Modul de pregatire pentru reteta de pateu pregatit in casa va este prezentat in cele ce urmeaza:

  1. Fierbeti ficatul si carnea separat
  2. Dati prim masina de tocat toate ingredientele pana cand obtineti o pasta omogena
  3. Pastrati preparatul in frigider.

7. Reteta de pate de ficat de pui reprezinta un preparat delicios si usor de pregatit. De cele mai multe ori achizitionam acest gen de preparat din comert fara sa stim insa ca el poate fi pregatit extrem de usor in linistea caminului nostru. Va prezentam in cele ce urmeaza atat ingredientele necesare, cat si modul de pregatire pas cu pas.

Ingredientele necesare pentru pateul din ficat de pui sunt urmatoarele:

  • 250 grame ficatei de pui
  • 100 grame iaurt mai gras sau smantana
  • 30 grame margarina sau unt
  • zece fire de patrunjel verde
  • sare si piper.

Modul de pregatire pas cu pas pentru reteta de pate din ficat de pui va este prezentat in cele ce urmeaza:

  1. Spalati ficateii in mai multe ape, indepartati-le partea verzuie ce contine resturi de bila si poate fi mai amara, apoi lasati-i sa se scurga bine. Puneti la fiert ficateii intr-un vas cu o cantitate suficienta de apa si un praf de sare. Lasati ficateii sa fiarba pana cand isi schimba textura si culoarea, devenind mai rigizi si capatand o culoare maronie. Scoateti ficateii din apa fierbinte cu ajutorul unei supiere si lasati-i sa se scurga si sa se raceasca intr-o strecuratoare
  2. Montati masina de tocat, iar cand ficateii s-au scurs bine, dati-i prin aceasta pana cand obtineti o pasta fina. Puteti folosi si blender-ul
  3. Taiati untul sau margarina in cubulete, apoi puneti grasimea la topit la foc mic. Amestecati in continuu atat pentru a evita afumarea grasimii, cat si pentru a-i grabi topirea. Cand untul s-a topit in totalitate, lasati-l sa se raceasca timp de cinci, maxim zece minute, apoi inglobati-l in pasta de ficatei pregatita asa cum v-am descris mai sus. Amestecati pana cand obtineti o compozitie omogena. Condimentati cu sare si piper, apoi puneti pasta formata pe foc. Lasati preparatul sa fiarba la foc mic timp de zece minute, maxim un sfert de ora, amestecand in continuu. Indepartati apoi vasul de pe foc si lasati-l sa se raceasca
  4. Spalati patrunjelul, lasati-l sa se scurga, apoi tocati-l marunt pana la codite pe care le aruncati
  5. Cand pateul s-a racit suficient, adaugati smantana sau iaurtul si amestecati pana la omogenizare, apoi la final inglobati patrunjelul tocat marunt anterior
  6. Serviti pateul de indata ce este gata, distribuindu-l intr-un strat de grosime egala pe felii de paine prajita
  7. Pastrati pateul in frigider in recipiente inchise.

Pateul din ficat de pui se pregateste extrem de usor si nu necesita foarte multe ingrediente. Va recomandam sa incercati reteta pe care v-am prezentat-o mai sus, in mod sigur la final veti obtine un preparat sanatos si nu in ultimul rand mult mai gustos decat orice alt preparat de gen pe care il cumparati din comert. Pateul din ficat de pui reprezinta o alternativa sanatoasa ce se poate servi atat la micul dejun, cat si ca gustare intre mese sau aperitiv.

8. Reteta de dovlecei cu branza reprezinta un preparat delicios pe care va recomandam sa il incercati. Va prezentam in cele ce urmeaza atat ingredientele necesare, cat si modul de pregatire pas cu pas.

Ingredientele necesare pentru dovleceii cu branza sunt urmatoarele:

  • trei dovlecei
  • 100 grame telemea sfaramata
  • doua linguri parmezan ras
  • un litru jumatate de supa de legume
  • butter
  • salt.

Modul de pregatire pentru reteta de dovlecei cu branza va este prezentat in cele ce urmeaza:

  1. Fierbeti dovleceii in supa de legume
  2. Pasati dovleceii, amestecati-i cu telemeaua sfaramata
  3. Adaugati compozitia intr-un vas termorezistent uns cu unt, presarati parmezanul
  4. Coaceti preparatul in cuptorul incins pana cand se rumeneste frumos.

9. Reteta de mamaliga cu branza de burduf reprezinta un preparat delicios pe care va recomandam sa il incercati. Va prezentam in cele ce urmeaza atat ingredientele necesare, cat si modul de pregatire pas cu pas.

​Ingredientele necesare pentru mamaliga cu branza de burduf sunt urmatoarele:

  • jumatate de kilogram de malai
  • 200 grame branza de burduf
  • 50 grame cas
  • 200 ml yogurt
  • salt.

​Modul de pregatire pentru reteta de mamaliga cu branza de burduf va este prezentat in cele ce urmeaza:

  1. Pregatiti mamaliga, distribuiti-o pe farfurii intinse
  2. Adaugati deasupra mamaligii amestecul de branza de burduf, cas si iaurt
  3. Serve hot.

10. Reteta de budinca din dovlecei reprezinta un preparat recomandat pentru orice varsta, ce se poate servi atat la masa de pranz, cat si la cea de seara. Va prezentam in cele ce urmeaza atat ingredientele necesare, cat si modul de pregatire pas cu pas.

Preparation time: un sfert de ora.

Baking time: zece minute.

Ingredientele necesare pentru patru portii de budinca din dovlecei sunt urmatoarele:

  • sase dovlecei
  • zece oua
  • patru linguri de iaurt
  • 60 grame branza de vaci proaspata
  • oil
  • sare si piper.

Modul de pregatire pas cu pas pentru reteta de budinca din dovlecei va este prezentat in cele ce urmeaza:

  1. Spalati dovleceii, indepartati-le extremitati-le si lasati-i sa se scurga sau stergeti-i cu ajutorul unei hartii absorbante de bucatarie achizitionata din comert. Feliati dovlecei in rondele de grosime egala. Presarati putina sare si putin piper peste fiecare bucatica de dovlecei. Puneti pe foc gratarul si ungeti-l cu ulei. Cand gratarul s-a incins rumeniti rondelele de dovlecei pe ambele parti, aveti mare grija sa nu uscati sau sa ardeti dovleceii pentru ca ei isi vor pierde din dulceata si nu vor mai fi la fel de gustosi. Asezati dovleceii copti pe un platou si lasati-i sa se odihneasca
  2. Bateti ouale cu un praf de sare pana cand se omogenizeaza, isi maresc volumul si capata o culoare albicioasa
  3. Puneti branza de vaci la scurs intr-o sita sau intr-o bucata de tifon. Lasati branza sa se scurga bine, acest pas este foarte important, branza de vaci contine destul de multa apa, iar daca ignorati acest pas, preparatul final va fi extrem de apos
  4. Cand branza de vaci s-a scurs suficient, adaugati-o in ouale batute cu un praf de sare anterior. Amestecati pana la omogenizare, apoi continuati cu iaurtul. Condimentati cu sare si piper dupa gust, mixati pana la omogenizare
  5. Incalziti cuptorul la foc iute de circa 200 de grade Celsius timp de jumatate de ora
  6. Pregatiti un vas termorezistent pe care il ungeti cu unt sau ulei si il tapetati cu gris. Asezati ca prim strat rondelele de dovlecei, distribuiti-i cat mai uniform pe suprafata intregului vas. Deasupra stratului de dovlecei adaugati intreaga compozitie de ou, branza de vaci si iaurt. Uniformizati compozitia incercand sa acoperiti stratul de dovlecei cat mai uniform
  7. Introduceti vasul termorezistent in cuptor de indata ce acesta s-a incins suficient. Coaceti budinca la foc potrivit de circa 180 de grade Celsius timp de zece minute, inainte de a opri focul introduceti o tepusa din lemn in interiorul budincii, extrageti tepusa din lemn si inspectati-i suprafata, daca aceasta este umeda inseamna ca budinca mai trebuie sa stea la cuptor, iar focul trebuie redus la minim pentru a evita arderea sa. Opriti focul numai in momentul in care odata extrasa din preparat tepusa prezinta o suprafata perfect uscata
  8. Cand este gata lasati budinca sa se raceasca in cuptorul stins cu usa deschisa
  9. Sectionati budinca in portii potrivite si serviti-o atat rece, cat si calda, fiind la fel de gustoasa
  10. Adaugati alaturi de portiile de budinca legumele preferate.

Budinca din dovlecei este delicioasa si extrem de potrivita pentru cei mici mai ales la varsta la care nu le sunt permise toate ingredientele. Va recomandam sa incercati acest preparat, in mod sigur il veti indragi de la prima degustare si il veti pregati de fiecare data cand aveti ocazia.