Traditional recipes

Vegetable puffs in crust

Vegetable puffs in crust

Peeled zucchini cubes, onion rings, bell pepper slices and corn are cooked in 2-3 tablespoons of oil. When they have softened, take the pan off the heat and put the sliced ​​garlic.

Bechamel sauce is mixed with grated telemeau. Combine the sauce with the slightly chilled vegetables and add the eggs, one by one.

Cut a "lid" on the bread and remove the core so that it remains a crust. Brush all the bread with milk, taking care not to soften it too much.

The composition is poured into the crust, put in an ovenproof dish, covered with a lid that is greased with yolk and sprinkled with sesame or poppy seeds.

Bake on medium heat for about 35-40 minutes, checking not to dry the skin too much.


What is quiche lorraine?

The classic Quiche Lorraine recipe is a rustic tart made of tender dough, usually filled with bacon, green onions and sour cream filling with egg. The name quiche lorraine comes from the region of southeastern France & # 8211 Lorraine. This recipe has been recorded for about 200 years in this region, so any other versions of quiche with chicken, eggs, tuna, etc., can no longer be called Lorraine, but simply quiche.

Quiche is an appetizing rustic tart, but if you prepare it with good-looking utensils, then the end result will be even more spectacular. In this recipe I used the quality tools provided by Homi.md. If they impressed you then I invite you to see the whole collection of utensil brands here.

Here are the ingredients you need for your quiche dough recipe:

300 gr flour
150 gr butter 83.2%
2 yolks
1/3 teaspoon salt
1/4 teaspoon turmeric (turmeric) & # 8211 exclude if you do not prefer
3-4 tablespoons of cold water

Ingredients for quiche dough

Here are the ingredients for filling quiche with chicken and vegetables:

1/2 chicken breast cut into strips (approx. 120 gr)
3 eggs + 2 egg whites
200 gr whipped cream
a handful of broccoli popcorn (about 70 gr)
1/2 bell pepper cut into strips
1 chopped green onion or 1/2 plain onion
dill according to preference
salt and pepper

Quiche filling with vegetables and chicken

How to prepare the recipe for Quiche Dough with chicken and vegetables:

1. 1. In a bowl, combine flour, salt and optionally turmeric. Add the diced cold butter and mix everything with a fork or food processor, until the composition becomes sandy.

2. Add the yolks and mix a little, then pour the cold water and knead the MINIMUM possible until you form a ball of tart dough. It's ok to see little dots of butter in the dough. This means that the crust will be tender. Preferably, you should not use your hands at all so as not to develop the gluten network. The more we knead this fragile dough, the harder and more elastic the crust will be.

3. Wrap the dough in cling film and keep in the fridge for about 15-30 minutes until you prepare the ingredients for the filling.

4. Press a little flour on the table and spread a 0.5 cm cake with the rolling pin and place it in the tart baking tray with a detachable base like the one from Jamie Oliver (see the offer here). Do not spread the cake too thin so that you do not lose dough. Cut the edges with scissors, from them you can make decorative popcorn.

5. Prick the tart with a fork and put it in the oven for about 15 minutes, at 200 °. It is best to put a baking sheet + berries or baking balls on top so that the dough does not rise.

How to make the filling for the quiche recipe with chicken and vegetables:

1. In a bowl, whisk together the remaining eggs + egg whites from the tart dough. Season with a little salt and pepper.

2. When the crust has baked and cooled a bit: press the onion, the chicken strips seasoned with salt and pepper. Add the broccoli popcorn, the pepper strips. Pour the egg mixture on top. Press a little chopped dill.

3. Bake this quiche with chicken and vegetables at 190 ° for 40 minutes or until nicely browned.

Tips and tricks to prepare quiche with chicken and vegetables:
  1. If you prepare the tart dough based on coconut oil, do not put the dough in the refrigerator because it will harden very hard and will be difficult to shape.
  2. If you do not have a tray with a detachable base then you can wallpaper a simple one with baking paper to easily remove the tart from the tray.
  3. If, for unknown reasons, you have obtained a fragile dough, then proceed as follows: read a cake as the bottom of the tray, place it in the tray and spread your fingers to its edges so as to give it the shape of a cake. See here all tart collection on my blog! Try the tart recipe with cheese and asparagus, click here for the recipe.
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Here are the ingredients you need for your quiche dough recipe:

300 gr flour
150 gr butter 83.2%
2 yolks
1/3 teaspoon salt
1/4 teaspoon turmeric (turmeric) - exclude if you do not prefer
3-4 tablespoons of cold water

Here are the ingredients for filling quiche with chicken and vegetables:

1/2 chicken breast cut into strips (approx. 120 gr)
3 eggs + 2 egg whites
200 gr whipped cream
a handful of broccoli popcorn (about 70 gr)
1/2 bell pepper cut into strips
1 chopped green onion
salt and pepper

How to prepare the recipe for Quiche Dough with chicken and vegetables:

1. 1. In a bowl, combine flour, salt and optionally turmeric. Add the diced cold butter and mix everything with a fork or on the food processor until the composition becomes sandy.

2. Add the yolks and mix a little, pour cold water and knead MINIMUM as possible until you form a ball of tart dough. It's ok to see little dots of butter in the dough. This means that the crust will be tender. Preferably, you should not use your hands at all so as not to develop the gluten network. The more we knead this fragile dough, the harder and more elastic the crust will be.

3. Wrap the dough in cling film and keep in the fridge for about 15-30 minutes until you prepare the ingredients for the filling.

4. Press a little flour on the table and spread a 0.5 cm cake with the rolling pin and place it in the tart baking tray with a detachable base like the one from Jamie Oliver (see the offer here). Do not spread the cake too thin so that you do not lose dough. Cut the edges with scissors, from them you can make decorative popcorn.

5. Prick the tart with a fork and put it in the oven for about 15 minutes, at 200 °. It is best to put a baking sheet + berries or baking balls on top so that the dough does not rise.

How to make the filling for the quiche recipe with chicken and vegetables:

1. In a bowl, whisk together the remaining eggs + egg whites from the tart dough. Season with a little salt and pepper.

2. When the crust has baked and cooled a bit: press the green onion, the chicken strips seasoned with salt and pepper. Add the broccoli popcorn, the pepper strips. Pour the egg mixture on top. Press a little green dill.

3. Bake this quiche with chicken and vegetables at 190 ° for 40 minutes or until nicely browned.


Spaghetti soufflés with vegetables (fasting)

We have entered Lent, a fast of joy, less restrictive in terms of food than Easter, but which urges us, like him, to be better with each other, to be more understanding, to let go vices aside, to thank God for everything we have and to understand that maybe, what we don't have, we don't really need.

Although I am Greek Catholic and fasting lacto-vegetarian, I will try to put some fasting recipes or I will teach you how you can adapt a normal recipe so that it is fasting, as is the recipe for pasta puffs, in which I put chicken, but you can replace the meat with any kind of vegetables, frozen or fresh (carrots, broccoli, cauliflower, corn, tomatoes, etc.)

Ingredient:
& # 8211 400 gr of eggless pasta
& # 8211 3 tablespoons olive oil
& # 8211 2 tablespoons flour
& # 8211 400 ml of milk (use soy milk if you are fasting)
& # 8211 1 chicken breast boiled or pan-fried (replace it with vegetables, as I said above)
& # 8211 200 gr of cheese (either vegetable cheese or tofu)
& # 8211 salt, pepper, nutmeg

Boil the pasta according to the instructions on the package, boil the peas or vegetables we use (or the chicken) and cut the pieces. We mix them all, pasta, chicken, vegetables, in a large bowl. We also put the cheese through the small grater and keep it aside.

Mix the olive oil with the flour in a saucepan and put them on the fire for a while, without letting them brown, but only to heat them. Remove from the heat, pour the milk and bring to the boil again, until it starts to thickened. Season with salt, pepper, nutmeg, to taste. We need a medium-sized bechamel. Mix the cheese with the sauce and pour it over the vegetables.

Keep 2 tablespoons of cheese for topping. Mix everything well, so that they are all well covered by the sauce, season to taste and pour them into a heat-resistant dish, greased with fat (butter, oil, margarine). Level with a spatula, garnish with the rest of the grated cheese and bake at 180 degrees for 45 minutes or until we have a golden cheese crust.

Besides the fact that it is a very light and healthy meal, it is also very versatile: you can easily replace the ingredients or you can add new ones, so in the end you decide if you have a & # 8220de sweet & # 8221 meal or a fasting one. Have a good appetite!


Alexandru Hora recipe: Sea bream with green crust, vegetable roll and Bechamel sauce

Heat the milk. Mix a tablespoon of flour with a tablespoon of butter until we have a homogeneous paste. Add it slowly to the milk, stirring constantly. Add the chopped capers and let it boil for 10 minutes and add the sour cream. Salt and pepper to taste. When it reaches the desired consistency, we stop the fire.

Vegetable roll:
The foliage spreads slightly.
Roast the broccoli and asparagus for 4 minutes and cool quickly in ice water. Peppers and leeks are cut into thin julienne.
Fry the asparagus and broccoli in a little butter. Spread a tablespoon of semolina on the puff pastry, add the nicely arranged vegetables. Season with salt and pepper and pour bechamel sauce over the vegetables. Roll and close on the side, sticking with a little yolk.
Put the roll in the preheated oven at 160 degrees for 20-25 minutes until it browns nicely.

Fish in green crust:

The fish cleans well of the bones.
Mix the greens together with the parmesan and olive oil and the pine buds, which were previously pan-fried (without oil) well heated. Spread the green sauce on the fish fillet and put in the preheated oven at 180 degrees for 8-10 minutes.

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Breaded salmon recipe in mustard crust

For this recipe, we choose the right salmon fillets in thickness. It must penetrate quickly during frying to prevent oil from entering them.

They can also be prepared in the oven if you want to avoid frying. But the tastiest ones are still fried.

We prepare the mustard crust with our favorite mustard: classic, with honey, with horseradish, etc.

We used the classic one, because it is to everyone's taste.

Lemon juice is not missing from the recipe either, because we will spray it over the salmon fillets.

Follow below the list of ingredients and how to prepare the recipe for salmon schnitzels.

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It is important to include healthy sources of protein in your diet every day. Protein helps your body with a number of important functions and helps you maintain muscle mass.
When you think of protein, steak or chicken, it may come to mind. But if you’re not a big meat eater, you have other options to make sure you get the recommended amount of protein your body needs.
Don't worry, because there are many protein-rich vegetables throughout the year. Try these options for a lot of varieties. You can enjoy each of them alone as a plate or in different recipes for a main course.
Keep in mind that the protein content may change depending on how you prepare each vegetable. The values ​​below correspond to the cooking method indicated for each food.
Edamame
Total protein: 18.46 grams per cup (frozen)
If you normally only eat edamame at your local sushi restaurant, it's time to start enjoying it at home. It is packed with healthy vegetable proteins, vitamins and minerals.
Recipes to try:
Spicy edamame
Edamame with garlic and crispy parmesan crust
lentil
Total protein: 17.86 grams per cup (boiled)
Lentils are technically a vegetable and you won't find a better option when it comes to a cheap protein, readily available to vegetarians.
Bonus: dry lentils cook in just 15 minutes!
Recipes to try:
Red lentil soup
Lentil soup in four colors
Finto beans
Total protein: 15.41 grams per cup (boiled from dried beans)
Pinto beans are popular in Mexican cuisine. It works well in burritos, as a salad topper, in soups and chili, or just as a side dish. Try cooking dry pinto beans instead of using canned food for even more health benefits.
Recipes to try:
Pinto beans in the oven
Pinto Chili
Chickpeas
Total protein: 14.53 grams per cup (dry boiled)
Chickpeas, also known as garbanzo beans, are a major ingredient in hummus. It has a subtle nutty flavor that works well in a variety of dishes.
Enjoy snacks with chickpeas and fried peppers or use them as an ingredient in curries, soups or vegetable bowls.
Recipes to try:
Crispy fried chickpeas
Chicken and coconut curry
Mung beans
Total protein: 14.18 grams per cup (dry cooked)
Mung beans are part of the legume family and provide a lot of protein per serving. They are also a good source of iron and fiber.
Recipes to try:
Curry with Mung beans and coconut
Burgers with mung bean sprouts
Fava beans
Total protein: 12.92 grams per cup (dry boiled)
In the pods, fava beans look like edamame or green beans. Try adding these nutritious legumes to stews and salads or turning them into a delicious sauce.
Recipes to try:
Fava beans with sesame
Bean sauce
Fasolea Lima
Total protein: 11.58 grams per cup (boiled)
This legume contains many nutrients, a lot of potassium, fiber and iron. While some don't like the taste, recipes like the ones below can help.
Recipes to try:
Baked lime beans in Mediterranean style
Hummus with herbaceous beans Lima
Green pea
Total protein: 8.58 grams per cup (boiled)
Peas are very good in taste, but not everyone agrees. In addition to the classic Romanian pea recipe with chicken and tomato sauce, you can also prepare these recipes that can change the opinion about peas and those that do not seem appetizing.
Recipes to try:
Green Veggie Monster Burger
Crispy fried green peas
Quinoa
Total protein: 8.14 grams per cup (cooked)
This popular food, full of health benefits, is rich in protein, fiber, antioxidants and minerals. Quinoa cooks in just 15 minutes and is a great addition to salads, vegetable burgers, pilaf, casseroles and more.
Recipes to try:
Swiss Chard and Quinoa Gratin
Quinoa Salad with Blueberries and Avocado

Wild rice
Total protein: 6.54 grams per cup (cooking)
Wild rice is not really related to rice, but you can use it in many of the same dishes. Try this nutrient-rich bean in casseroles, soups, pilaf, stuffing or simply.
Recipes to try:
Wild rice pilaf
Wild rice with creamy mushrooms
Pistachio
Total protein: 5.97 grams per cup (fried)
Peeling pistachios can be a challenge, but it is worth the effort. Pistachio is not only delicious, but it is versatile enough to enjoy it as such, baked, on top of salads and as a fish crust.
Recipes to try:
Granola with pistachios and pomegranate
Pasta with pesto and pistachio
ALMOND
Total protein: 5.94 grams per cup (fried)
Almonds are delicious and nutritious. They are an excellent source of protein, healthy fats, vitamin E and antioxidants. Get the most nutrients by eating almonds with the peel.
Recipes to try:
Tilapia with almond crust and Dijon
Almond salad, Arugula, apples and orange sauce
Brussels sprouts
Total protein: 5.64 grams per cup (boiled from frozen)
If you don't like Brussels sprouts at all as a child, it may be time to try again. It is delicious fried, steamed or even chopped in a salad.
Recipes to try:
Fried cabbage with bacon and apples
Cheese with sweet potatoes and Brussels sprouts
Chia seeds
Total protein: 4.69 grams per cup (dried)
These tiny black seeds have earned their superfood status. Even a small amount has a ton of protein, fiber, omega-3 fatty acids and other nutrients. Chia seed pudding is a popular choice, but don't be afraid to try these seeds in other dishes.
Recipes to try:
Chia seed powder with chocolate
Raw salmon with chia and fennel and broccoli salad
Sweet yellow corn
Total protein: 4.68 grams per cup (raw)
Sweet corn is as nutritious as it is tasty. Look for fresh corn or use the ice cream version for recipes throughout the year.
Recipes to try:
Pizza with sweet corn, zucchini and fresh mozzarella
Chowder soup with sweet corn
Potatoes
Total protein: 4.55 grams per 1 medium potato (baked, with skin)
The potato is full of protein and vitamins C and B-6. Try red or white potatoes with the peel for an even higher intake of nutrients.
Recipes to try:
Double baked potatoes
Baked potato wedges
Asparagus
Total protein: 4.32 grams per cup (boiled)
Nothing says spring like fresh asparagus. Try these delicious fried, grilled or steamed spears. You can even wrap them in bacon for a protein-rich treatment.
Recipes to try:
Shrimp and asparagus with lemon sauce
fried asparagus with garlic
Broccoli
Total protein: 4.28 grams per strain (boiled, medium)
There is a reason why your parents always told you to eat these little green trees. In addition to protein, broccoli provides a lot of fiber, vitamins K and C and much more. Don't forget to eat the strain!
Recipes to try:
Magic Broccoli
Stems of fried broccoli with parmesan crust
Avocado
Total protein: 4.02 grams per 1 avocado (average)
You can do much more with an avocado than just making guacamole. Try it in a pudding or smoothie for a creamy, thick and full of protein twist.
Recipes to try:
Avocado pudding with vanilla and honey
Summer rolls with avocado


& Icircncepem this recipe by drying the fillets of over by dabbing with a towel. Then, on a large plate, put a generous amount of breadcrumbs, over which we add a few tablespoons of parmesan or grated cheese. Then add a few cloves of crushed garlic. If you do not want to make noise & icircn kitchen because of the classic pisălog, then use the product Garlic Press, o special press which helps you to crush the garlic immediately, without too much hassle. In addition, its essences will be much better highlighted.

Then, in the same plate, add the extremely finely chopped parsley and the aromatic herbs, according to taste (dried parsley, oregano, basil and even tarragon, if you have the icircndem). You don't have to miss a kitchen special support for spices and herbs. Popsome Herbs& ampSpices is a organizing which helps you to always have the ingredients you want. Aromatic herbs and spices will be kept in perfect condition, and the practical design will fit and adapt in any kitchen.

Mix the breadcrumbs with the cheese, garlic, parsley and spices and then move on to the next stage. Fillets of over grease them with a thin layer of sweet mustard, then roll them carefully through the prepared mixture & icircn plate. We put the & icircncins o Regis Stone Pan pan I sprinkled a few drops of olive oil and browned the pieces nicely. over on both sides, until we get a golden crust. The special coating of this product prevents the sticking and the hot stone effect will help you cook the fillets much faster and evenly, without them losing their shape and texture. You can use one as well Granite Pan, o multifunctional electric pan with & icircnveliș with marble affect.

Now let's move on to vegetables. We cut the carrots, peppers, zucchini and onions into thinner fringes. To save time, we used a Julienne Slicer, the device that helps you grind everything in just a few seconds, like a true professional.

Temper and brown the vegetables & icircn pan Regis Stone Pan. There is no need to put oil, thanks to the special, non-stick coating that prevents gluing. Stir regularly with a silicone spatulas and, when everything is ready, we place it on a plate fish with vegetables and & hellipsavavor!


To prepare this recipe you need to peel the potatoes, wash them and cut them into cubes. Then boil them with cold water and salt for 10-15 minutes, until soft.

Meanwhile, wash the eggplant and zucchini and cut into slices. The bell pepper is cut into strips, and the onion - julienne. The mushrooms are washed, cleaned and cut into larger cubes. Tomatoes are cut into small cubes. Peeled and washed carrots are passed through a grater.

Take a pan, add oil and add the carrots, onions and peppers. Cover with a lid and let the vegetables simmer for a few minutes. Then add the mushrooms, eggplant and zucchini and leave for another 5 minutes.

After the vegetables are simmered, take a tray, grease it with a little butter and add the slightly boiled potatoes and cut them into cubes. Add the stewed vegetables and green beans cut into 2-3 cm pieces. Match with salt and pepper. Add a cup of oil and one cup of water, then put the tray in the preheated oven at 180 degrees for 30-35 minutes, until all the vegetables are soft and catch a reddish crust. At the end, sprinkle with finely chopped parsley.

Therefore, fasting vegetable food is an easy-to-prepare and low-calorie recipe (100 g of food contains 52.2 calories, of which 1.3 g is fat, 9.1 g is carbohydrate, 1.7 g is protein).


GURMANDINO.RO: Pork tenderloin in crust, with vegetables, in the oven

The pig and the fennel they go well together, as we have seen on other occasions (see the recipe for Pork Mussels with Chives and Apricots, respectively for Baked Pork Rasol, with herbs and beer). How well the pig is understood with mustard and rosemary and sage. And if we put other vegetables in addition to the delicate pork muscles in the crust, it results in a wonderful "2 in 1" kind with few calories, meaning a delicious steak and a healthy, tasty and enticing vegetable garnish. What's more, it is quite easy to make, it doesn't last very long and it is suitable for meals with many guests :).

As I think you can see from the pictures, the pork muscles have kept their juiciness and a seductive pink hue, which is due, I say, to the crust that prevented them from drying out. Now, if you don't like the idea of ​​the crust, you can give it up and make a mixture of mustard and butter, to grease the muscles with it, after the first 20 minutes in the oven. However, I would recommend you to try the crust version because it is interesting. What else can I tell you? That I would advise you to use zucchini instead of our pumpkins (they have a different firmness) and that the recipe is inspired by the magazine "Ioana - Secrets of the kitchen".

Ingredients (for 8 servings):
- pork tenderloin 2 pcs. (about 1 kg)
- fennel 2 pcs. (450 g)
- pumpkin 2 pcs. (500 g)
- cherry tomatoes 500 g
- leek 2 pcs. (200 g)
- 4 cloves garlic (15 g)
- onion 1 pc. large (165 g)
- capers 60 g
- fresh rosemary 3 strands
- vegetable / meat soup 200 ml
- fresh sage 4-5 strands
- mustard with grains 70 g
- butter 20 g
- weigh 30 g
- or 1 pc.
- salt pepper


Ingredients

  • 2 kg pork (ribs + muscle)
  • 3 tablespoons mustard with honey
  • 3 tablespoons olive oil
  • 1 clove of garlic
  • 1 pepper powder
  • mixture of spices, breeds
  • 1 basil powder
  • 1 tablespoon salt

Portions: 8
Preparation time: 60 minutes


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