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Such a good puree that you can serve as an appetizer with pickles ... a perfect combination, or even as a side dish to a main course.
- 6 pieces of potatoes
- 2 onions
- 2 teaspoons paprika a tablespoon of broth (homemade is ideal)
- 1 tablespoon vegetable oil (I use palm)
Preparation time: less than 60 minutes
RECIPE PREPARATION Hungarian puree:
Boil the potatoes, drain and keep the water in which they boiled.
Heat the oil and cook the onion lightly (who doesn't want to fry, put two tablespoons of water drained from the boiled potatoes from the beginning)
Add the paprika and sauté well until the onion is soft, add the potatoes, add the broth and leave for another five minutes, mixing the onion with the potatoes with a wooden spoon. Take it off the fire. Make the puree, beat it with the water in which they boiled the potatoes. Pour lightly until the puree acquires the consistency we want. Salt and pepper ... and great appetite ... serve with pickles!
3 purees for babies, which can be ideal trimmings for adults
Try these puree recipes for babies and you will find that they are so tasty that you can also use them successfully as garnishes for the main dishes served to adults!
According to the WHO (n.r. World Health Organization), the diversification of the diet of babies with solid food should start at the age of 6 months, until then it is recommended exclusive breastfeeding or, as the case may be, feeding with powdered milk formula. At the age of half, the infant has a well-developed digestive system to process solid foods.
As doctors recommend the gradual introduction of food so that any intolerances or even food allergies can be easily identified, baby recipes do not contain many ingredients.
Although there is a wide range of baby purees on the market, it would be ideal to avoid them and prepare the purees yourself for diversification, so as to make sure that they are prepared from the best ingredients.
The baby will not consume more than a few tablespoons of the purees you prepare so dearly, but the good news is that these dishes are very tasty and can be successfully served as a side dish for the main course. So, you can shoot two rabbits at once - you also prepare the little one's meal, but also a part of the adult meal. Here are 3 puree recipes for babies, as well as 3 main dishes that you can serve with them!
Other filters on Puree
Poultry liver is one of the most nutritious foods for babies. It can be introduced into the diet.
Inactive yeast flakes are the delicious and healthy substitute for vegans for cheese. Although it is not a very product.
One of the kitchen accessories that you should not miss once you have a child is the appliance for cooking.
The blender is one of the most useful kitchen utensils, and when you have children, its presence is even more important. So.
Avocado is one of the most recommended foods along with diversifying the baby's diet. On the one hand, he is rich.
Peaches are distinguished not only by the presence of vitamins (especially A and C), minerals or antioxidants (lutein), but also by.
Pears are also one of the first fruits suitable for the first month of diversifying baby food. Tasty and full.
Cauliflower should also be included in the diversification of the baby's diet, as it is rich.
As you begin to diversify your baby's diet, purees will also have an important place in the daily menu.
Even if we do not have much time to cook, this does not mean that we will not be able to enjoy tasty dishes.
Breakfast is a very important meal - it can either make or break your day. & Icircn conditions & icircn.
Vegetable puree ideas for babies. Mashed carrots, beets and potatoes
Method of preparation
Wash the vegetables, clean and cut into cubes. Bring to a boil until softened, then blend. You can add water, breast milk or milk formula to get the desired consistency.
Lamb and eggplant puree with Bechamel sauce, the sultan's food
- 50 gr butter
- 1 tablespoon white flour tip
- 250 hot milk
- 2-3 tablespoons grated Parmesan cheese
- 1 teaspoon grated smoked salt
- 1/3 teaspoon nutmeg optional
- 1 pinch of pepper
- 400 gr lamb pulp
- 1 tablespoon oil
- 1 small onion
- 3 cloves of garlic
- 1 tablespoon tomato paste
- 1 tablespoon sweet pepper paste
- 1 teaspoon grated oregano
- 1 cumin plug (cumin, chamomile), in no case will be replaced with cumin, better not add
- 1/8 teaspoon chilli flakes
1. Cut the eggplant in half lengthwise. Grow them into diamonds with the tip of a knife, deep but do not pierce the shell.
2. Grease them with oil on top.
3. Bake in the oven at 250C, for 20-30 minutes for the little ones or 30-40 minutes for the big ones.
4. With a metal spoon, remove the eggplant core, sprinkle with lemon juice and put in a strainer for 15 minutes, to drain the bitter juice.
5. Then chop the eggplant pulp very well. I had the patience to chop them as I showed in the picture, after which I pulled the trigger from this operation and passed them to the robot a few pulses, not enough to make the cream.
In order not to make lumps, proceed as follows:
1. Melt 50 g butter over low heat in a thick saucepan.
2. Gradually add 1 tablespoon of flour, stirring constantly with the pear, so as not to become lumpy.
Fry them for 1 minute, stirring constantly. You have more explanatory pictures HERE.
3. Thinly add the milk, stirring constantly (work with both hands, pour the milk with one hand and handle the target with the other).
4. After you have finished with the milk, boil it for another minute, stirring constantly.
5. Remove the bowl from the heat and add 1 teaspoon grated smoked salt (or normal), 1/3 teaspoon nutmeg optional, 1 pinch pepper and 2-3 tablespoons parmesan or cheese.
6. Stir until the cheese is melted. If necessary, add smoked salt. If you baked the eggplant on the grill with embers and they have a natural smoky taste, there is no need to use smoked salt.
7. Then mix with the chopped eggplant pulp and it's ready.
1. Heat 1 tablespoon of oil and fry the diced meat until it changes color.
2. Add 1 finely chopped onion and continue to fry until well softened.
3. Add 3 cloves of crushed garlic and cook for another 1 minute.
4. Add 1 tablespoon tomato paste and 1 tablespoon sweet pepper paste and mix for 1 minute. I didn't have pasta, I shaved 1 red pepper.
5. Season the stew with 1 teaspoon oregano and 1/8 chilli powder and just a pinch of salt because it will drop and fool you to taste.
6. Cover with 1.5 cups of water (water just enough to cover the meat well).
7. Boil the stewed meat, with a lid, over low heat for approx. 45 minutes or until soft.
Fill with a little more water if it decreases, but not too much because the stew must be low, not long juice.
Place on a plate as follows:
put 5 tablespoons of puree in the middle (or as much as you want) and with the back of the spoon give a nest shape. Put meat cubes with sauce in the nest.
Sprinkle fresh parsley on top.
Liv (e) it!
Alexandru Iacob32 years old, Chef Maison des Chefs, Bucharest
As the world asks what it wants to become, when it will be big, one of Alexandru Iacob's answers was a piece of cake. 259t & # 259rie & rdquo. After 16 years with the br & acircu in the br & acircu, the piece is fascinating and technical as a technique, and as a playground. And if you were to make a burger, you would get involved just as much, because it's interesting that any cheese is the first to taste tasty.
Since discovering the power of local ingredients in avant-garde combinations of taste and color, Alexandru Iacob has not thought otherwise. He used them more and more often at the Maison des Chefs, the first Mega Image concept restaurant, where he works with Romanian producers and partners of the supermarket chain, because his mission is to find them. 259teasc & # 259 m & acircncare delicias & # 259, & # 537i nada no fa m & acircncarea better & # 259 as a locally grown product.
His vision of modern cuisine began to take shape at the master's degree in avant-garde cuisine at the Basque Culinary Center in Spain, where he learned how to use flowers of his own. Gr & # 259din & # 259 & icircn plate & ndash & # 537i matured at Domeniul Manasia, an exclusive mansion within an hour's drive of Bucharest, where he spent four years & icircn exploring the concept of farm-to-table. He had a lot of free time, and he started cultivating seeds. When he saw the first sprig of carrot, onion or butter, growing his own plants became a constant emotion, and a goal in itself. The guests saw the garden around the mansion, then its extension on the plate, where the decoration was provided locally by begonias, goat's beard or lamb's tongue.
Peppercorn is often associated with Hungarian cuisine, especially goulash, chicken with paprika, salami and other Hungarian specialties with paprika.
Sweet paprika is a classic spice, indispensable in South European cuisine and in exotic menus, which gives it a special note. It is used in meat, egg and fish dishes, various sauces, cheeses or for decorating cold dishes.
Chili paprika is suitable for Hungarian goulash, Serbian food with meat and rice. It is associated with beef, pork, chicken, fish, eggs and cheese.
Smoked paprika is ideal for goulash, grill, cheese, french fries, beans, sauerkraut, potato dishes, fish, spinach and other dishes.
Ingredients for the Szekler cake recipe, kurtos kalacs
- -700g flour
- -30g fresh yeast
- -300 ml of warm milk
- -2 eggs + 2 yolks
- -3 lengths of sugar
- -80g melted butter
- -1 salt powder
- For decoration
How to make kurtos kalacs, the Hungarian cake recipe?
The preparation is not very complicated. We start by preparing the mayo.
Put in a bowl 2 tablespoons of sugar, yeast, 100 ml of warm milk and 5 tablespoons of flour.
Mix well, cover the bowl and leave the mayo aside for 10 minutes, so the yeast will be activated.
In a larger bowl we put the rest of the flour, in the middle of it we form a crater, in which we pour the mayonnaise already prepared.
Stir a little and gradually add beaten eggs with the two yolks, remaining milk, sugar, vanilla and a pinch of salt.
We will knead until we obtain a homogeneous dough, then we can gradually put the melted butter continuing the kneading.
The resulting dough should not stick to the hands and be elastic. We put it in a bowl greased with oil and leave it to rise until it doubles in volume.
Put the leavened dough on the floured worktop and spread a sheet about 1 cm thick and cut into strips about 3 cm wide.
We will wrap the dough strips on wine bottles (as you can see in the pictures above), which we wrapped in foil and greased with a little butter.
After we have finished wrapping all the strips on bottles, we grease them with water and roll the kurtos through the mixture of walnut, sugar and cinnamon.
We take the bottles, put them in a tray and put them in the preheated oven at 180 degrees Celsius, for about 25 minutes.
After baking, we will easily remove them from the bottles and we can serve them warm. They are so fragile!
Szekler cakes are very good and cold. If you don't like walnuts, you can roll kurtos kalacs only with plain sugar or a mixture of sugar and coconut.
Try each option, they are very tasty!
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.
A sausage recipe
So that we don't have any more discussions: don't confuse the program Back to & # 821790 with the recipes I post on the blog. The program goes on, I am more and more absorbed in Tae Bo, but my readers are not guilty of anything and must continue to receive recipes as they have become accustomed, of all kinds, from all corners of gastronomy. Rest assured, the posts related to the program are marked as such. Now that I've finished specifying for those who can no longer take care of my waist (I notice that there are quite a few in recent days), take a look at a sausage recipe:
It is not my family's traditional recipe, but it is at least an interesting recipe and I certainly use some tasty sausages with it, which you can then smoke (here, each one manages on his own, some have smokers at home, others have neighbors who smokes, others have to turn to the smokers in the city & # 8211 I don't know how things are in Bucharest, but in the rest of the country you can find a place to smoke your bacon and sausages). Okay, let's see what we need: 10 kilograms of pork (meat and front leg, ground together, through a large sieve (you can adapt the recipe for a kilogram of meat, but where's the charm?). Then you have more need 80 grams of garlic, finely ground, 30 grams of black pepper, berries, well crushed but not ground, 20 grains of red peppercorns, well crushed and this.Four tablespoons of paprika and four tablespoons of You still need coarse salt. Put them in a large bowl and knead by hand.
You need another sausage. You can borrow it if you don't already have one. Or buy it, because it's a good investment. The newest are made of plastic, the oldest, food grade stainless steel. You can improvise from a meat grinder.
You also need some intestines. Sheep or pork. Washed, cleaned.
The sausages you see, I kneaded them on Saturday morning, in Sânmartin, Bihor. Numa & # 8217 so, fun.
The sausages are tied, hung and left in the cold overnight to drain the excess juices. Only then do they smoke, two or three times, they don't need more smoke. Of course, the smoke must not come from softwoods but from hardwood. In order to be different from other sausages to the end, you can put cherry or apple or rosemary sprigs in the smokehouse. Stay healthy.
Skordalia & # 8211 Greek puree
Skordalia is a fluffy mashed potato of Greek origin that contains potatoes, vinegar, garlic and olive oil. It is served as a side dish or as an appetizer (meze). Unlike the puree we know, skordalia does not contain butter, milk or cream, which makes it a healthier and easier preparation.
How to prepare Greek puree & # 8211 skordalia
1. Peel the potatoes and cut them into cubes.
2. Boil the potatoes in salted water. This can take between 20 and 30 minutes, depending on the potatoes. Drain the potatoes and place in a suitable bowl. The water in which they boiled the potatoes is kept.
3. Using a mortar or pestle, grind the garlic, olive oil and vinegar until you get a creamy paste.
4. Using a mixer, mash the potatoes. Add the garlic paste. Gradually add the water from the boiled potatoes until the skordalia becomes creamy. Not all water needs to be added!3 / 5 - 4 Review (s)