Traditional recipes

Trout roll served with apple sauce and mint

Trout roll served with apple sauce and mint

We prepare the farce with which to fill the trout as follows, we cut the salmon into small pieces, we do the same with the mackerel that was previously peeled and the bones were removed, in a pan we put 2-3 cubes of butter when it melted, we add leave the fish for 2 minutes and add the wine, when the alcohol evaporates, add the sour cream and pepper, taste the salt and remove from the heat, preparing to assemble the preparation.

In a metal circle greased with oil on the inside, place the fillet (fillets) with the skin facing outwards and add the farce, on top we put an apple round that has been baked and is dry. Bake for 8-9 minutes.

We will serve this preparation with an apple dressing, made as follows, we put an apple to bake, when it is ready it will be peeled and the seeds will be finely chopped and put in a blender, the slice of bagel, it will be cut. peel and soak in milk, squeeze and add over the apple, add 10 ml of sweet white wine and season with salt and pepper and blend.

Remove the preparation from the oven and serve it with this dressing and chopped mint will be the design.

Good appetite.


It's not the first time I've come up with a proposal for a cocktail recipe. I love these small and fragile chicks, much juicier than ordinary chicks, with a rich, delicious taste. My preference was confirmed in the fall, at Taste of Rome, when I saw how the cockroach enjoys the attention of famous chefs, with michelin stars on the epaulettes of tunics, who happily include this young chick in their preparations. I even offered you a cocktail recipe from Chef Daniele Usai, remember?

Well, today's proposal comes before a long line of Holidays where we will compete to put on the table dishes that are as elegant and tasty as possible. And on one of these days, I say it would be a nice challenge to deviate a little from the traditional pork and offer our loved ones a very beautiful and delicious dish, such as the recipe for coquelet in puff pastry with duck lard, served with candied shallots, spinach puree with baked garlic, caramelized apples, shimeji mushrooms and port sauce. Even though it seems complicated & # 8211 hey, I already recognized that it 's a challenge! & # 8211 I assure you it's worth the effort

In Romania, the only coquelet I found is a frozen Edenia product, the Bretagne coquelet, so I used the same basic ingredient in every coquelet recipe on the blog. The chicken is exceptional, tasty and yellowish, I slowly defrost it at room temperature before cooking it and I am very satisfied with its quality. I think that this good quality is related to the fact that this coquelet is fed 100% with vegetable food, in large proportion with corn, that's why it has a yellow color. Moreover, he grew up freely in Brittany and was not given growth hormones.

Okay, so let's get to work!
Preparation time: 00:30 hours
Cooking time: 00:30 hours
Total Time: 01:00 hours
Number of servings: 2
Degree of difficulty: average

Ingredients Coquelet in puff pastry nest, with shallots and caramelized apples

  • 1 cocktail of Brittany Edenia
  • 6 Edenia pie sheets
  • 1 tablespoon of duck lard (if you don't have one, you can replace the lard with butter)
  • 8 shallots
  • 60 grams of shimeji mushrooms
  • 2 sour apples with hard flesh
  • 30 grams of sugar
  • 150 grams of chopped spinach Edenia
  • 40 grams of butter
  • 1 head + 2 cloves of garlic
  • 2-3 thyme branches
  • 2-3 rosemary twigs
  • 1 carrot
  • 2 small celery stalks
  • 1 bay leaf
  • 40 ml. port wine and pepper

Preparation Cocktail in puff pastry nest, with shallots and caramelized apples

1. The ingredients, although they seem many, are as affordable as possible. Here they are in the picture below. Of course, if you don't have shimeji mushrooms, nothing serious happens if you replace them with other mushrooms. Also, if you miss port wine, I recommend a Romanian liqueur wine, for example Lacrima lui Ovidiu.

2. The cockle is cut with a sharp knife, so that at the end we have aside the two halves of the chest, beautifully shaped and with the bone of the first wing segment attached, well grated with meat, and the two meatballs, optionally boning and the upper pulp, and on the other side the back bones, the strips of leather from the shaping, the tips of the wings, etc. I described step by step the process of slicing in this way the recipe for coquelet with green bean salad.

3. Salt and pepper the meatballs and the cockle breast and set them aside. Put all the bones and skin in an oven-resistant pan, together with a whole head of garlic and bake them in the preheated oven at 190 degrees Celsius until the coquelet bones are browned and the garlic head is soft to the touch. Keep the garlic aside, drain all the fat from the pan and lightly dab it with a paper towel. Add the carrot and the cleaned celery, the bay leaf and 2 shallots to the pan, then cover with cold water and sprinkle with a pinch of salt. Boil a soup over low heat, filling with water as many times as needed. They will need about 400-500 ml. soup, which must be concentrated.

4. Prepare two shapes with a diameter of 12-13 cm that we grease with a little lard (or butter). Overlap three sheets of pie and cut dough circles to fit in the bottom of the shapes. Grease with duck lard (or butter) between the sheets, salt and pepper, then place them in molds.

The other three pie sheets are cut with scissors into 1 cm wide strips that are well greased with lard and pressed around the shapes.

5. Bake the “nests” in the preheated oven at 190 degrees Celsius until nicely browned, then keep them aside, then heat them in the oven before mounting the dish.

6. Lightly brown the shallots in a pan in which I put very little lard. Sprinkle with 1 teaspoon grated sugar and lightly caramelize. Pour hot soup over it, season with salt (without exaggerating, because the sauce will decrease) and reduce the heat to a minimum, boiling them covered, almost without boiling, until the shallots soften. Remove from the sauce and keep warm, adding the shimeji mushrooms to the sauce, which boil for a minute and remove over the shallots. The sauce is passed through a sieve and kept aside.

7. In another pan, caramelize the rest of the sugar and add the peeled apples, cut into quarters. Add a little water and cook the apples until they soften a little (be careful, they should not be porridge). Keep warm.

8. Melt in a pan, over medium heat, 1 teaspoon of lard and add the coquettish legs and breasts with the skin down, along with two cloves of crushed garlic with the knife blade and the sprigs of thyme and rosemary. Increase the heat a little, in order to caramelize the skin of the cockle nicely, and the garlic cloves are removed from the pan when they turn brown. After three minutes, turn the pieces of cockle on the other side and reduce the heat to medium. Remove the breasts from the pan after six minutes (in total), cook the thighs for 10 minutes, turning them repeatedly on both sides.

9. Add back to the pan the breasts, along with the thighs, and immediately the port wine. We buckle, taking care not to have the hood on during the buckling, so as not to cause a fire. When the alcohol burns completely, add the shallot sauce that I kept aside in the pan, sprinkle the meat with the boiling sauce, season additionally with salt and pepper and remove the meat from the pan, keeping it warm. The sauce should be reduced to the amount of 120-160 ml, be syrupy and consistent. Taste the sauce and match the taste with salt and pepper, strain and keep warm.

10. While the meat is resting (for 8-10 minutes), heat the puffed nests in the oven and melt the butter in a pan and add the frozen portions of spinach. Cook the spinach until it melts completely in the butter and remove from the heat. The ripe garlic head that I prepared in point 3 is squeezed over the spinach (and don't be afraid, the garlic taste will be subtle, not too strong, because the ripe garlic has a completely different flavor than the raw one). Crush everything with the hand blender and the butter and baked garlic will emulsify, forming a thick cream that is seasoned with salt and pepper.

11. Place a little spinach puree on the plates (which are preferably warm), fixing the hot puff pastry nest on top. Put 1-2 tablespoons of sauce in the nest and divide the shallots and mushrooms kept warm. Arrange in each nest a meatball and a half of the cockle breast, spinach puree, sprinkle with sauce. All around, add the caramelized apples, spinach puree and the remaining sauce. Optionally, it can be decorated with fine greens and edible flowers. Good appetite!


Liver pate with Porto wine and cranberry sauce

After the butter croissants yesterday, a reference dish of French gastronomy, we remain somewhat in the same area, with a delicious liver pate with Porto wine, served with cranberry jam and pink grapefruit. Sounds good, doesn't it? I guarantee it doesn't just sound good. It is really delicious (and I'm not the only one saying it, but it was the unanimous opinion of over 15 guests who tasted it), and once you have clearly tried it, you will never buy liver pate from the market again. The difference is huge and worth the effort to prepare. Especially for a meal designed for a more special occasion. Remember, therefore, for the Christmas or New Year's menu :).

If you don't want to complicate yourself with Porto wine (which is quite expensive, that's right), you can try two other homemade pate recipes: Chicken liver pate with wine (normal) and thyme or Liver pate chicken with tarragon and cognac. Porto wine, produced exclusively in the Duoro Valley in northern Portugal, is a strong wine (about 19% alcohol) and sweet. Therefore, it has its inimitable charm and, if you simply replace it with a sweet red wine, you will not get the same effect. You should also keep in mind that the Porto wine version requires a longer time, due to the period of marinating the livers in the wine scented with herbs. One last detail: it is recommended to halve the quantities below because, as I told you, I prepared the pate for a meal with many guests (I got about 1.4 kg of pate).

Ingredient:
For liver pate:
& # 8211 chicken liver 1 kg
& # 8211 wine from Porto 250 ml
& # 8211 butter 200 g (possibly 100 g at 65% fat and 100 g at 82% fat) !! at room temperature
& # 8211 liquid cream (30-32% fat) 200 ml
& # 8211 onion 2 pcs. large (260 g)
& # 8211 garlic 8 large dogs (19 g)
& # 8211 dried thyme 2 teaspoons grated
& # 8211 dried parsley 2 teaspoons grated
& # 8211 dafin 4 foi
& # 8211 black pepper 10 berries and possibly ground white pepper
& # 8211 sare

For the cranberry jam:
& # 8211 dehydrated cranberries 200 g
& # 8211 pink grapefruit 1 pc. medium (320 g)
& # 8211 wine from Porto 100 ml
& # 8211 brown sugar 80 g
& # 8211 a pinch of salt

For liver pate: wash the liver and remove the skin and any traces of fat. Drain them and put them in a larger box, which can be sealed, together with 250 ml of Porto wine, dried thyme and parsley, bay leaves and peppercorns. Mix lightly, cover and leave to marinate in the refrigerator for 12 hours. Get ready, in the meantime, cranberry jam: put the dehydrated fruits in a cast iron saucepan, together with 100 ml of port wine and the juice of half a pink grapefruit. The other half of the grapefruit, peel it and the white skin, extract the pulp and put it over the cranberries. Add brown sugar and salt powder. Stir, bring to a boil and simmer. Let it simmer for about 15 minutes, during which time the cranberries will swell and form a fairly dense sauce. Allow to cool completely, then put in the fridge, in a box that closes tightly.

When the 12 hours of liver marinating have passed, drain them, taking care to recover the Porto wine. Melt 50 g of butter in a large pan and put the onion to harden (cut into pieces). When the onion becomes translucent, add the garlic cloves (thicker slices). Put the livers, mix them lightly with the onion and let them penetrate. I covered the pan and left it on low heat for about 15 minutes, stirring occasionally. When the livers have penetrated, remove them with a whisk in a bowl. Deglaze the pan with the recovered Porto wine. Let it (also on low heat) boil for about 2-3 minutes (the alcohol will evaporate and a fragrant wine concentrate remains).

In tranches, with the help of a blender, mash the chicken livers together with the Porto wine reduction and the liquid cream. Attention, pass until you get a very fine paste! Put it in a large bowl and mix it with the rest of the butter, brought to room temperature. Mix very well and season with salt and pepper (you can add white pepper). Do not be afraid if at this stage the pate is quite soft. After it cools completely and stays in the fridge for at least 4 hours, it will harden. If you want, you can compact it in small bowls and put them on top of the cranberry jam, and you will put the respective bowls on the table. I preferred not to compact it and to serve it on mini-toasts, with a little sweet sauce.

Calories: Liver pate & # 8211 235 kcal / 100 g Cranberry jam and pink grapefruit & # 8211 286 kcal / 100 g.


Trout roll served with apple and mint sauce - Recipes

We are fasting for Christmas, but I know that Sunday is a fish release, so I propose a simple recipe for this day. It doesn't make sense to give you a pompous introduction anymore, so I'll give you the recipe directly.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Preparation. Sliced ​​leeks, grated carrots and celery are pulled into the pan. Place the trout separately on aluminum foil. After the vegetables have penetrated, season them and fill the trout with them, and put what is left over the fish. We wrap the foils and place them on a tray. Put the tray in the oven heated to 180 degrees and leave for about 30 minutes.


Minced meat - 74 recipes

Cooking recipes with minced meat chicken, pork, beef or sheep - on this page you can find dishes such as moussaka, spaghetti with minced meat, lasagna, rolled with minced meat, stuffed peppers, meatballs.

Culinary tips:

Minced meat is obviously recommended to prepare yourself from freshly bought meat. Some housewives complain that after giving the meat through the car, this trifle did not come out well or it got a slight smell of cochlea or old. The knife of the mincer was previously kept in too hot water, washed and peeled off. And through the car came probably the cartilage, even some bone, which completely damaged the mouth of the knife. Or because it was left undamaged, the sieve became clogged and rusted, hence the smell of cochlea and old. The trouble, the delay in the preparation of the net, can also come from there because maybe the meat was left uncared for by skins and stingy or cut into too big pieces. That's why it remained untouched, not crushed well.


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Trout roll served with apple and mint sauce - Recipes

How many apple pie recipes are on the site I think you realized I'm a fan. I like the taste of apples combined with the aroma of cinnamon, I like the smell that spreads in the house when the cake or pie is in the oven.

I think I could easily give up a slice of chocolate cake for an apple cake / pie. And it also reminds me of my childhood, when the best sweets were the ones my mother made!

I'll probably post other apple variants, but don't get mad at me, will you ?!

I want to tell you that if you are cruising in the classic dukan you can replace the apple layer with pumpkin or with sweet cheese and goji! I think the result would be just as tasty.

Cruise phase (if you replace fruit with pumpkin or cheese), Consolidation, final stabilization

Nutritional scale - starting Wednesday

Ingredient:

For the filling:

- 3-4 grated apples, squeezed from the juice

Preparation:

Whole eggs together with konjac flour are beaten with a whisk (or mixer), until the composition thickens and increases in volume (seen in the pictures).

Add the rest of the ingredients to the countertop (not one in a row) over this composition and mix the composition.

Put half of the composition in the tray. It is a quantity that fits a tray with a diameter of 18-20 cm (as I used), otherwise the countertop will be thin. Put the tray in the oven heated to 180 degrees and bake for about 12-15 minutes.

Meanwhile, mix all the ingredients for the filling.

Remove the tray, pour the apple over the top in an even layer and then pour the rest of the top over. Put the tray back in the oven and bake for another 35 minutes.

Remove from the pan and leave to cool on a wire rack covered with a kitchen towel.

It is delicious and above all the countertop has no tolerated ingredients.

If you still want to use the tolerated food, you can make a vanilla topping (like pudding, but thinner) and you won't get tired!


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Food forbidden to all blood groups

Inadequate movement and sport for the body.

ADEQUATE NUTRITION FOR THE 4 BLOOD GROUPS

Blood type is the key that opens the door to the mysteries of disease, health, longevity, vitality and emotional power. There are 4 blood groups O, A, B, AB.

Indican (urine) test (mix urine with hydrochloric acid and iron. Release smoke. Leave the mixture for 2 minutes, then add 3 drops of chloroform. Release smoke again. Then appreciate the color on the indican test (0 2 = good, 2.5 = problems, 3 4 = danger) measures intestinal putrefaction and therefore the presence of lectins in the body, which must be compatible with the blood group antigen.If you follow the blood group plan, you can avoid infections - lose weight, - eliminate toxins and fats, - you fight against potentially fatal diseases, - you age harder.Nutritional supplements work differently, depending on the blood type, and their self-prescription (vitamins, minerals) can be dangerous.There are natural substances in plants, called phytochemicals, which are more effective and less harmful than vitamins and minerals.

Stress: not himself, but his reaction leads to illness.

People on a diet of 0 should have an intense exercise regimen. They have no antigens. They eat a lot of white meat, and dairy products and cereals do not attract them. I lose weight if I reduce the consumption of cereals, bread, vegetables, wheat gluten, large beans, navy beans, cabbage, Brussels sprouts, cauliflower, mustard, lentils, corn. I lose weight if I prefer to eat kelp, seafood, iodized salt, liver, meat, turnip, spinach, broccoli. They have low levels of thyroid hormones (they do not produce enough iodine).

Meat and poultry products

g (men) and g (women and children)

g (men) and 180 g (women and children)

Eat as often as you want lean beef, lamb, turkey, chicken, and the recommended fish species. The more stressful your job or the more demanding your exercise program, the higher the quality of the protein you need to eat. But pay attention to the size of the ratios. Our ancestors did not eat 500 g steaks, the meat was too precious and too scarce. Try not to consume more than 180 g at any of the meals. You need to be careful about the balance of proteins: those from meat with those from vegetables and fruits suitable to avoid hyperacidity, which can cause ulcers and gastritis.


Delicious rainbow trout in tomato sauce

The trout can be sweetened in the oven in the finished tomato sauce, adding a little butter and ground biscuits, but you can prepare the sauce from baked tomatoes yourself.

  • 3 steak trout
  • 20 g of flour
  • 45 ml of vegetable oil
  • 160 g onions
  • 15 g ground biscuits
  • 300 g tomato sauce (or fresh tomatoes)
  • a pinch of pepper.

Cooking time: 25-30 minutes. Serving 100 g of dishes: 250 kcal.

How to bake rainbow steaks rainbow with tomato sauce:

Step 1. Pour the salt, corn into a mortar (or other convenient container) to a good grind, add flour. In this mixture, pieces of fish bread, then lightly browned in butter.

Step 2. Put on a greased form, around the chopped onion rings.

Step 3. Add sauce, sprinkle with crushed breadcrumbs, sprinkle with butter and bake in the oven.

Tip: For the sauce, grind in a skinless blender tomatoes, add spices, a little refined oil. If the mixture is thick, pour in a little boiled water, mix again and boil for 10 minutes.


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