Traditional recipes

Appetizer polenta bars and aioli sauce

Appetizer polenta bars and aioli sauce

In a saucepan, boil water and milk. Put the chicken cube and add the polenta in the rain.

Boil for 8-10 minutes, stirring constantly.

Allow to cool a little, then add the Parmesan cheese, thyme and pepper. Check for salt.

Pour into a large gratin tray. Cover the surface with plastic wrap.

Allow to cool completely for 2-3 hours.

Meanwhile, prepare the aioli sauce.

Boil a potato with the peel. Clean and pass with a fork.

Crush the garlic in a mortar with a pestle. Mix the potato with the garlic and egg yolk. Rub well, add the vinegar, gradually the olive oil and at the end, the sour cream, stirring like a mayonnaise.

Add turmeric, salt and pepper. Put in the cold.

Remove the polenta from the pan and cut into bars the size of french fries.

Place on a greased baking sheet and lightly grease with a little olive oil.

Bake at 200 ° C for 15 minutes. Turn and bake on the other side for another 10-15 minutes.

They should be golden and brown on the edges.

Serve hot, accompanied by cold aioli sauce. With a glass of beer? :)

Good tasting!


Crispy polenta STICKS

Grease a large tray with oil and line with baking paper. Pour the polenta on the baking paper and let it cool completely. Cover the polenta with cling film and refrigerate for about 2 hours.

Cut the flavored polenta into 8 equal slices and sprinkle or grease them with olive oil. Fry each slice for about 5 minutes on each side on a grill or grill.

Cut the polenta into the shape of mashed potatoes, according to your preferences and bake on baking paper for about 20 minutes, until they become crispy.

Serve the polenta bars with tomato sauce, mujdei, yogurt sauce, guacamole, or other combinations, to taste.

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Two delicious sauces that go perfectly with french fries

Add the yogurt and crushed garlic to the food processor, and mix well until the garlic combines with the yogurt. Then add the lemon juice and season with salt and pepper to taste.

Pour the composition into a bowl and add the grated cucumber. Mix well, then incorporate the dill, to taste.

ingredients

1 teaspoon Dijon mustard

2-3 tablespoons lemon juice

some leaves of aromatic herbs, fresh (parsley, basil, mint or coriander)

How is it prepared

Make a mayonnaise from the egg yolks, mixed with the mustard. Gradually pour the oil, and at the end add the lemon juice.

Separately, in a mortar, add the garlic, greens and coarse salt. Pass everything very well until you get a fine paste. For extra flavor you can add a little grated lemon peel. Then incorporate the paste obtained over the mayonnaise. At the end, season to taste with salt and pepper.


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 top 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 plate, 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 of them 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. Gently 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 even 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 stalk, 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 until the tails 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 necessary, until its grain becomes soft. Then let it drain well in a strainer
  3. Wash the zucchini, remove the extremities and peel, then pass them through the 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 egg contents with a pinch of salt until smooth, acquires a whitish color and increases its 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 that 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 mixture 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 if you removed it as soon as it was ready from the oven
  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.

The preparation method for the homemade pate recipe is presented in the following:

  1. Boil the liver and meat separately
  2. First grind all the ingredients until you get a homogeneous paste
  3. Store the preparation in the refrigerator.

7. Chicken liver pate recipe is a delicious dish and easy to prepare. Most of the time we buy this kind of preparation from the trade without knowing that it can be prepared extremely easily in the quiet of our home. We present in the following both the necessary ingredients and the step-by-step preparation method.

The ingredients needed for chicken liver pate are as follows:

  • 250 grams of chicken liver
  • 100 grams of fatter yogurt or sour cream
  • 30 grams of margarine or butter
  • ten strands of green parsley
  • salt and pepper.

The step-by-step preparation for the chicken liver pate recipe is presented below:

  1. Wash the livers in more water, remove the greenish part that contains leftover bile and may be bitter, then let it drain well. Boil the livers in a bowl with a sufficient amount of water and a pinch of salt. Let the livers boil until they change texture and color, becoming stiffer and turning brown. Remove the livers from the hot water with a fork and let them drain and cool in a strainer.
  2. Install the mincer, and when the livers have drained well, pass them through it until you get a fine paste. You can also use the blender
  3. Cut the butter or margarine into cubes, then melt the fat over low heat. Stir continuously both to avoid smoking the fat and to speed up its melting. When the butter has completely melted, let it cool for five to ten minutes, then incorporate it into the prepared liver paste as described above. Mix until you get a homogeneous composition. Season with salt and pepper, then put the pasta formed on the fire. Let the mixture simmer for ten minutes, up to a quarter of an hour, stirring constantly. Then remove the pan from the heat and allow to cool
  4. Wash the parsley, let it drain, then chop it finely until the tails you throw away
  5. When the pate has cooled enough, add the cream or yogurt and mix until smooth, then finally add the finely chopped parsley.
  6. Serve the pate as soon as it is ready, distributing it in a layer of equal thickness on slices of toast
  7. Store the pate in the refrigerator in closed containers.

Chicken liver pate is extremely easy to prepare and does not require many ingredients. We recommend you to try the recipe that I presented above, surely in the end you will get a healthy dish and last but not least much tastier than any other dish you buy commercially. Chicken liver pate is a healthy alternative that can be served both for breakfast and as a snack between meals or appetizers.

8. Pumpkin recipe with cheese 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 cheese zucchini are the following:

  • three pumpkins
  • 100 grams of crushed telemea
  • two tablespoons grated Parmesan cheese
  • a liter and a half of vegetable soup
  • butter
  • salt.

How to prepare the recipe for pumpkin with cheese is presented below:

  1. Boil the zucchini in the vegetable soup
  2. Pass the zucchini, mix them with the crushed telemeau
  3. Add the composition in a heat-resistant bowl greased with butter, sprinkle with Parmesan
  4. Bake the dish in the hot oven until it browns nicely.

9. Polenta recipe with bellows cheese 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 polenta with bellows cheese are the following:

  • half a kilogram of corn
  • 200 grams of bellows cheese
  • 50 grams case
  • 200 ml yogurt
  • salt.

The preparation method for the polenta recipe with bellows cheese is presented below:

  1. Prepare the polenta, distribute it on flat plates
  2. Add the mixture of bellows cheese, cottage cheese and yogurt on top of the polenta
  3. Serve hot.

10. Pumpkin pudding recipe is a dish recommended for any age, which can be served at both lunch and dinner. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: fifteen minutes.

Baking time: ten minutes.

The ingredients needed for four servings of pumpkin pudding are as follows:

  • six pumpkins
  • ten eggs
  • four tablespoons of yogurt
  • 60 grams of fresh cottage cheese
  • oil
  • salt and pepper.

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

  1. Wash the pumpkins, remove the ends and let them drain or wipe with a paper towel purchased commercially. Slice the pumpkin into slices of equal thickness. Sprinkle a little salt and a little pepper over each piece of pumpkin. Put the grill on the fire and grease it with oil. When the grill has heated, brown the pumpkin slices on both sides, be very careful not to dry or burn the pumpkins because they will lose their sweetness and will not be as tasty. Place the baked pumpkins on a plate and let them rest
  2. Beat eggs with a pinch of salt until smooth, increase in volume and acquire a whitish color
  3. Drain the cottage cheese in a sieve or piece of gauze. Let the cheese drain well, this step is very important, the cottage cheese contains quite a lot of water, and if you ignore this step, the final preparation will be extremely watery
  4. When the cottage cheese has drained enough, add it to the beaten eggs with a pinch of salt beforehand. Stir until smooth, then continue with the yogurt. Season with salt and pepper to taste, mix until smooth
  5. Preheat the oven to about 200 degrees Celsius for half an hour
  6. Prepare a heat-resistant dish that you grease with butter or oil and line it with semolina. Place the pumpkin slices as a first layer, distribute them as evenly as possible on the surface of the whole bowl. On top of the pumpkin layer add the whole composition of egg, cottage cheese and yogurt. Uniformize the composition trying to cover the pumpkin layer as evenly as possible
  7. Put the heat-resistant dish in the oven as soon as it has warmed up enough. Bake the pudding on the right heat for about 180 degrees Celsius for ten minutes, before stopping the fire insert a wooden spike inside the pudding, extract the wooden spike and inspect its surface, if it is wet it means that the pudding still has to stay in the oven, and the fire must be reduced to a minimum to avoid burning it. Stop the fire only when once extracted from the preparation the spike has a perfectly dry surface
  8. When ready, let the pudding cool in the oven with the door open
  9. Cut the pudding into suitable portions and serve it both cold and hot, being just as tasty
  10. Add your favorite vegetables to the pudding portions.

Pumpkin pudding is delicious and extremely suitable for the little ones, especially at an age when not all the ingredients are allowed. We recommend you to try this dish, you will surely love it from the first tasting and you will prepare it every time you have the opportunity.


Polenta

Polenta - a dish, whose name has been heard by many, but probably tried everything, but not everyone knows about it. Pawlenty called ground corn, as well as Italian cuisine, in fact, polenta - a corn porridge. It seems that the ordinary porridge, which we all ate as children, why did it suddenly become a masterpiece of Italian culinary art? To answer this question, let's go back in history. Polenta has been known since the 16th century, when American corn was brought to Europe, then it became widespread and became the favorite food of peasants. Polenta cooked soft, hard, cut into pieces, baked or fried, there were new dishes based on corn was porridge, polenta and gradually won the hearts of lovers of Italian food. Polenta and dishes based on it reached its peak of popularity in the twentieth century, going beyond Italy, this dish is transformed into a delicious dish that has become a decoration of many restaurant menus.

Polenta in a pure form, that is, a porridge in a cafe or restaurant is unlikely to meet, is fed meat or mushroom sauce, add cheese and vegetables. Polenta - a universal dish, it is tasty and cold, and hot, it can be sweet or salty, hard or soft, granular or soft and creamy. Preparation of polenta - the process is time consuming and requires constant stirring during cooking. Some stores offer "instant" polenta, ie the semi-finished product, which will require a minimum of effort and time to prepare. But the most delicious polenta and turn right, only those who prepare it himself in a deep pan or a copper cauldron with a rounded bottom, constantly stirring with a wooden spoon with a long handle.

Mamaliga - a favorite Italian dish, because if not loved, you should not arrange a holiday in his honor. Great culinary celebration took place annually in the small town of Sermoneta, where in the morning on the streets put large copper boilers, which are boiled over a delicious polenta open fire. The celebration is accompanied by live music, contests, shows and tastings, and it all ends consistently as a splendid lunch on the central square, where all interested people are offered boiled polenta in a huge copper cauldron on a favorite Italian recipe.

Traditionally, polenta cooked in a deep copper cauldron, the water is mixed, cornmeal, which looks like a small grain, and mix with a wooden spoon until then, until it thickens so that it could remain per spoon, it usually happens after 40-60 minutes from the start of cooking. After that, the polenta is spread in a round tray, cooled, cut into pieces and served at the table. In this form, polenta can be a great dish, but if you want to offer it as a separate dish, you will need to take care of the sauces and continue the process of preparing it. For example, after cooking polenta can be baked in the oven, pre-fried in butter adding, cheese and butter, cut into sticks or in the form of balls and grill.

Ways to cook polenta, as well as ways of depositing it, there is a huge amount, the main thing - to choose or make their own, while at the office, in addition to the usual rice, pasta and potatoes will be a new low-calorie dish or a separate dish, rich in carbohydrates, which means that not only saturating but also giving energy. It is necessary to say separately about the useful substances contained in polenta. These minerals, such as potassium, magnesium, iron, phosphorus and zinc, as well as B vitamins, vitamin E, beta-carotene and biotin. As you can see, polenta - is a very good example of healthy and tasty food, which means that for those who look at their figures, and adhere to the principles of a healthy diet. But enough words, it's time to cook!

Polenta with vegetable sauce and cheese

ingredient:
250 gr corn cereal,
1 litre. of water,
salt,
2 carrots,
1 head of onion,
2 cloves of garlic,
80 gr. butter,
50 gr. olive oil,
2 tomatoes,
1 tbsp. tomato paste,
black pepper,
Red pepper,
5 fans of cilantro,
100 g of melted cheese,
50 gr. hard cheese,
1 tbsp. with a hill of flour,
150 ml of milk,
paprika.

Method of preparation:
Before you start preparing polenta, make sure you have thick-walled dishes, ideally copper, but also cast iron boiler. In a Kazan pour a liter of water, season with salt and bring to a boil. Stir constantly with a wooden spoon, add corn to the water, then reduce the heat and cook the polenta for about 30-40 minutes, stirring constantly. The polenta is ready when it starts to stay behind the walls and becomes viscous. Ready polenta put on a round tray or cutting board and give it the necessary shape, because ready viscous polenta, then it will not be difficult.

Now, while the polenta cools, cook the sauces. Peel the onion and cut into cubes, grated carrots, tomatoes, place in boiling water for a few seconds, remove them from the peel and cut into large cubes, garlic and cut coriander. Melt 50 g butter, pour in olive oil, add onions, fry until transparent and add carrots. Then add the tomatoes, tablespoon tomato paste and a tablespoon of water, boil for a few minutes, then add garlic, coriander, salt and pepper. Melt the remaining butter in a pan, add the flour, mix well, and a thin stream, while continuing to stir, pour in the milk. When the weight starts to boil, add the cheese, grated cheese and add it to the sauce to boil, add salt and paprika.

Polenta sliced ​​culinary thread or a pizza knife on the plate Put a piece of polenta, pour the cheese sauce, put the vegetable sauce and garnish with coriander.

Polenta with chicken and mushrooms

ingredient:
4 pcs. chicken fillets,
2 tablespoons olive oil,
450 gr. mushroom,
4 cloves of garlic,
125 ml. dry white wine,
450 ml chicken soup,
2 tablespoons chopped green parsley,
freshly ground black pepper,
1 tbsp. corn flour,
70 ml of milk,
2 tablespoons butter,
1 teaspoon fresh marjoram,
salt.

Method of preparation:
Salt and pepper of chicken sauce. In a frying pan, heat 1 tablespoon of olive oil, add the fillets and simmer for 2-3 minutes on each side. Remove the fillet from the pan. Rinse the mushrooms well and cut them into 1 cm pieces. Decojiți și tăiați fiecare jumătate de usturoi. Preîncălziți într-o tigaie o altă lingură de unt, adăugați ciuperci, usturoi și sare. Se acoperă și se fierbe până atunci, până când ciupercile dau suc, apoi se scoate capacul, crește căldura și se fierbe ciupercile pana se rumeneste, apoi se toarnă în vin și să aștepte până când se evaporă lichidul, se adaugă supa și pătrunjel și se continua fierberea la foc mediu timp de aproximativ 10 minute. La ciuperci puneți fileul de pui prăjit, acoperiți și fierbeți pe foc mic până când fierbeți. În acest moment, gatiți polenta. Într-o formă refractară, cu un capac, se amestecă 3 cesti de apă, făină de porumb, sare și piper. Acoperiți forma cu un capac și puneți-l în cuptor timp de 15 minute, încălzit la 220 de grade. După 15 minute, se amestecă și se așează din nou în cuptor timp de 15 minute. Mamaliga terminat, se adaugă laptele, untul si maghiran, se amestecă bine, a pus într-un castron, pune carnea de pui și ciuperci, se toarnă tot sosul, garnisiti cu patrunjel si se serveste imediat.

Polenta cu roșii, telina și brânză

ingredient:
300 gr. porumb făină,
ulei de măsline,
2 tulpini de telina,
șalotă,
uscate oregano,
piper negru proaspăt măcinat,
un amestec de ardei,
2 roșii,
6 buc. brânză pentru toast,
12 măsline prăjite,
busuioc frunze,
salt.

Method of preparation:
În Kazan se toarnă un litru de apă, se condimentează cu sare și se aduce la fierbere. Agitați constant cu o lingură de lemn, adăugați făină de porumb în apă, apoi reduceți căldura și gatiți polenta timp de aproximativ 20 de minute, amestecând constant. Opriți focul, acoperiți capacul cu un capac, înfășurați-l cu un prosop și lăsați-l timp de 30 de minute. Taiați țelina, coajați și tăiați bine ceapa și prăjiți totul în uleiul preîncălzit, adăugați piper și oregano. Amestecul rezultat se adaugă la polenta, se gătește până când lichidul se evaporă complet, apoi se transferă polenta într-o formă pătratică și se răcește. Tăiați polenta rece în 6 bucăți pătrate sau rectangulare. Roșii câteva secunde, se scufundă în apă clocotită, se coajă și se taie în felii. Ungeți vasul cu ulei, puneți o polenta pe el, puneți brânză, felii de roșii și 2 măsline pe fiecare piesă. Coaceți polenta timp de 15 minute într-un cuptor, încălzit la 180 de grade. Când serviți pe masă, decorați-vă cu busuiocul.

Mamaliga devine din ce în ce mai populare și un fel de mâncare favorit, ea a câștigat inimile oamenilor din întreaga lume datorită gustului său neutru, care este de carne excelent, ciuperci, pește și legume. Polenta sărată, dulce, caldă, rece, fierbinte va fi la fel de gustoasă în orice formă, indiferent de ce îi dai. Acesta ar trebui să se pregătească mămăliga cel puțin o dată pentru a vă asigura că este bine se spune despre ea, și poate că va fi capabil de a depăși toate așteptările dumneavoastră, nu este de mirare mamaliga a fost o capodoperă de preparate din bucătăria italiană!


Meniu de Oscar: vedetele se rasfata cu tort Dobos si mamaliga

“Sunt foarte entuziasmat ca voi putea participa la crearea atmosferei balului din acest an. Cu ingredientele

specifice Californiei, bineinteles cu piesele culinare de lux dar si cu mancarurile simple ce servesc ca inspiratie oricui vrea sa tina o petrecere acasa, cu siguranta se va gasi ceva pe placul tuturor. Sunt incantat sa celebrez prin arta mea culinara cele mai apreciate staruri si cei mai impliniti artisti din Hollywood.”, spune Wolfgang Puck.

1.500 de portii va crea echipa bucatarului, pentru invitatii balului. Impreuna cu chef Matt Bencivenga, Puck va crea peste 50 de feluri de mancare, de la renumitele hors dóuevres la antreuri ce vor fi servite pe parcursul intregii seri a evenimentului. Preparate sofisticate vor fi de asemenea servite, iar dulciurile surpriza care sa celebreze noua era 3D nu vor lipsi.

Iata in continuare cateva dintre preparatele ce vor delecta papilele gustative ale invitatilor de la balul decernarii premiilor Oscar.

Aperitive ce vor fi servite in sala:

Somon afumat cu paine prajita Oscar cu caviar si creme fraiche

Ton tartar condimentat, in conuri de susan si miso, cu masago (icre de la peste din Islanda)

Mini Kobe cheesburgeri cu sos remoulade si branza cheddar imbatranita

Arrancini cu rosii, busuioc si parmezan

Ciftelute de crab cu sos remoulade

primavara vegetale cu sos chilli dulce

Taco cu homar, rosii si salota murata

Frigarui caprese, cu mozzarella bufala, rosii si busuioc

Chiftele din cartofi cu sturion afumat si hrean

Covrigei din paine de casa, cu fondue de branza cheddar, bere si sos aioli cu mustar

Pui la tigaie cu sos de trufe negre si legume prajite

Cartofi copti cu caviar si creme fraiche

Macaroni&Cheese (macaroane cu branza) cu branza cheddar imbatranita

Salata de sfecla de zahar cu unt de fistic, branza burrata si otet balsamic

Coaste de vita inabusite la foc mic, cu mamaliga si sos romesco

Peste in cochilie, cu mustar si amestec de sosuri: creveti, homari, crab si stridii
Sushi cu wasabi, sos de soia si ghimbir: pachetele, sushimi si nigiriBufet de fructe de mare si sushi:


Batoanele copilăriei

Method of preparation: Se pune în vasul de mixer făina, zahărul și drojdia și se amestecă ușor cu paleta. Se adaugă și sarea urmată de apă și ulei. Se mixează cu paleta pentru aluat până aluatul prinde formă și se lipește de paletă.

În lipsa mixerului se frământă aluatul într-un castron, ingredientele punându-se în această ordine. Cu mașina de pâine și mai simplu. Când aluatul este gata se acoperă cu folie alimentară (eu folosesc o cască de baie) și un prosop uscat.

Se lasă la căldură să dospească până-și dublează volumul.

Se împarte în 8 bucăți (în final am folosit 5 buc).

Fiecare se întinde într-o foaie dreptunghiulară

care se rulează strâns pe lung și se pune în tavă acoperită cu hârtie de copt.

Se lasă să crească cca 30 min după care se ung cu amestecul făcut din făină și apă. Dacă nu țineți post se pot unge cu gălbenuș de ou bătut spumă. Se presară mac deasupra.

Batoanele se coc la foc mediu cca 30 min până se rumenesc frumos deasupra. Între timp se face sirop din apă și zahăr cu care se ung batoanele fierbinți.

Se servesc cu o cană de lapte sau goale, sunt foarte pufoase și bune.

Rețeta este luată din Caietul cu rețete al Violetei. Mulțumesc Violeta, mi-ai fost de mare ajutor.


Mamaliga din Gris de Porumb BIO Demeter 500g Rapunzel

Preparare ușoară și rapidă în doar 10 minute. Făina de porumb populară din bucătăria italiană este făcută din toate miezurile de porumb și se potriveste bine atât cu mâncăruri dulci, cât și cu mâncare picantă. Alternativa gustoasă dacă nu suportaţi glutenul.

Miezurile de porumb sunt curățate și apoi măcinate. Grisul este prefiert în abur fierbinte, apoi uscat și ambalat.

Training: Se amestecă 250 g de polenta în 0,75 l apă clocotită. Fierbeti la temperatura scăzută timp de aproximativ 2 minute în timp ce amestecați. Dacă este necesar, adăugați lichid. Inlaturati vasul de pe foc și lăsați-l timp de 5 minute.

Întrebuinţare: Se pretează pentru pături de mămăligă, fierturi, garnituri şi meniuri dulci delicioase.

Ingredient:Gris de porumb. Ingredientele provin 100% din agricultura biologica.


Din inimă pentru copii cu Crina Matei

Abia la ora asta (aproape 9 seara) am găsit vreme de stat la calculator. Am descărcat pozele, le-am sortat și vă spun pe scurt povestea ultimelor 30 și ceva de ore.

Am pornit ieri dimineață spre București. Am ajuns pe la prânz, am băut o cafea cu Chinezu, acasă la Simona, am testat niște vinuri produse de Silviu (soțul Simonei) – apropo, am căpătat unul pentru acasă – apoi am pornit spre locul faptei pe care trebuia să o duc la capăt alături de actrița Crina Matei, care-i o drăguță și pe care, la despărțire am țucat-o pe obraji ca și cum ne-am fi cunoscut de cel puțin două zile (moroșenii îs mai prietenoși cu femeile, mai ales cu cele faine). La restaurant (pe bulevardul Basarabia, pe marginea unui lac frumos, străjuit de o pasarelă din fier forjat dar fără punte) mă așteptau toate pregătite pe masă, doar să le fac bucăți și să le pun în oale (mulțumesc frumos echipei din bucătărie pentru ajutor, foarte de treabă oameni).

Am făcut mâncarea. Tocană câmpenească și mămăligă fiartă-n lapte, cu brânză de burduf. Știu că sunt oameni care vor rețeta. Iat-o:

Tocana se face din carne de vițel (se poate să fie și de porc), de preferat din ceafă, dar merge și pulpa din față. Carnea se taie în bucăți nu prea mari, se tăvălește prin ulei (puțin, două linguri de ulei la un kilogram de carne), să se ungă pe toate părțile apoi se pune într-un vas cu fund gros – o oală -, pe foc iute. Se amestecă energic în ea până-și schimbă carnea culoarea. Se acoperă apoi cu apă caldă și vin alb, se împroașcă cu boabe de enibahar și de piper, cu oarecâte foi de dafin, apoi se pune-n cuptor la 160 de grade. Se lasă să stea acolo două ceasuri. Între timp se pregătesc legumele: câțiva morcovi, o țelină măricică, trei rădăcini zdravene de pătrunjel, patru cepe și câțiva căței de usturoi. Se spală/curăță și taie în bucăți mari iar apoi se sotează în puțin ulei. Se acoperă și ele cu apă, li se dau aceleași mirodenii ca și cărnii dar în plus primesc sare și două-trei batoane de scorțișoară și se lasă să dea în clocot. În momentul în care clocotește apa (doar cât să acopere legumele, nu mai multă), se toarnă peste ele niște roșii decojite și zdrobite (jumătate de kilogram de roșii la un kilogram de legume) și se lasă să murmure încet pe foc timp de un ceas. Încet zic. să nu se zdrobească legumele. După ce-i pătrunsă carnea de tot, se împreunează cu legumele și sosul lor într-o oală mai mare și se dau la cuptor pentru măcar o jumătate de ceas, scăldate-n vin alb.Înainte de a pune mâncarea-n farfurii, se amestecă în ea o mână de frunze de pătrunjel tocat mare.

Mămăliga ce a servit drept garnitură: se pornește ca o mămăligă normală, subțire, cu apă cu sare și mălai. După ce-i fiert mălaiul și se îngroașă ușor mămăliga, se adaugă laptele. O jumătate de litru de lapte la un kilogram jumate de mămăligă. După ce dă din nou în clocot (puneți laptele rece, n-are nimic) adăugați brânza de burduf. Câtă vă place, dar atenție, e sărată, cumpăniți bine. Țineți oala pe foc până se îngroașă iar mămăliga. Asta poate dura mai bine de jumătate de ceas de amestecat în oală, nu-i treabă pentru firavi. La urmă se toarnă într-o tavă unsă cu ulei și se dă la rece. Contrastul dintre tocana caldă și mămăliga rece e cel puțin interesant.

Tocana a avut trecere. Crina a apucat să mănânce doar două linguri după ce a terminat de dus farfuriile la mese iar eu n-am apucat decât să o gust în timpul prepararii. Asta-i bine, e un compliment fain pentru orice bucătar.

Lucia Verona și prietenele ei (și ale mele, îndrîznesc să cred) m-au pupat, de unde am tras concluzia că le-a plăcut mâncarea mea și de data asta. În plus, Lucia mi-a dăruit cea mai recentă carte a ei, pe care o citesc în week-end și pe care o să o includ în colecția mea, Cartea de pe budă.

Doamna Ana Birchall m-a impresionat foarte tare. A mâncat tot din farfurie, chiar dacă puțin mai devreme mai mîncase ceva. Asta înseamnă: a) a fost chiar atât de bun, b) e o doamnă foarte politicoasă, c) ambele variante :). Și soțul doamnei e foarte politicos, m-a suportat liniștit cam un sfert de ceas în timp ce-i umpleam doamnei capul cu povești despre mîncare. Politicos și Tiberiu Lovin, căruia îi promit că o să ne întâlnim într-o zi lângă ceva mai multă carne. Știe el de ce. Și dacă tot am deschis aliniatul, mulțumesc frumos Mircea Meșter&consoarta :), mulțumesc și Ciupercutzei pentru că au fost acolo și au contribuit.

Pozele în care apar și eu au fost făcute de Silviu și Tiberiu (mă refer la cele publicate aici). Mulțam.

Rezultatul serii: stare generală de bine – de la atmosfera prietenească și prietenoasă, 3200 de lei care vor merge în contul lui Bogdănel, unul dintre micuții cuprinși în campania Din inimă pentru copii. Suntem pe plus, cred eu.

No, cam asta-i treaba. După cină am suit la volan și am pornit spre Cluj. Am avut nevoie de o oră și un pic pentru a parcurge drumul dintre Bușteni și Brașov, așa că pe la 1 fără un sfert am tras pe dreapta, la sora mea. De unde am plecat dimineață la 8. Alte patru ore și jumătate pe drumurile curate, destul de bune dar mult prea înguste ale patriei. Gata darea de seamă. Stay healthy.


Method of preparation

Într-o tigaie mare, adâncă, încălziți uleiul de măsline la foc mediu. Când uleiul este fierbinte, se adaugă ceapa tăiată cubulețe și se sotează 5-6 minute, până când începe să se înmoaie. Adăugați carnea de vită în tigaie și amestecaţi carnea cu o lingură de lemn până o despărţiţi în mai multe firimituri. Gătiţi până îşi schimbă culoarea din roz în maroniu. Scurgeți excesul de grăsime din tigaie și puneţi-o înapoi pe foc.

Cu focul dat la mediu, adăugați usturoiul, busuiocul, oregano, sarea, ardeiul roșu și făina. Gătiţi 1 minut, amestecând continuu.

Adăugați sosul de roșii și bulionul și amestecați pentru a combina. Aduceți la fierbere timp de 15 minute.

În timp ce sosul fierbe, fierbeți pastele în conformitate cu instrucțiunile de pe pachet. Scurgeţi apa din paste cu ajutorul unei site după ce se fierb.

Adăugați smântâna și pastele în sosul din tigaie, amestecând uşor. Se adaugă brânza și se amestecă până se topește.


Video: ΤΗΓΑΝΟΨΩΜΟ ΦΟΥΡΝΟΥ - Συνταγή της γιαγιάκας (November 2021).