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Huge grilled meatballs with spiral potatoes

Huge grilled meatballs with spiral potatoes


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In the minced meat, add the grated onion, eggs, crushed garlic cloves, breadcrumbs and spices. Mix well so that the spices penetrate well into the meat.

Leave in the fridge for about 30 minutes to flavor the meat.

We shape the meatballs, not too thick, - we risk not doing well in the middle - and we put them in the fridge for 1-2 hours.

We take them out of the fridge, grease the grill with a little bacon - so as not to risk the meat sticking - and place the meatballs. I'm ready when they're red on both sides.

I served them with potatoes cut with a corrugated form, then fried in an oil bath.

I also put a tasty salad next to it made from lettuce, radishes, tomatoes, green onions and canned corn kernels.


He "thinned" his menu

The diagnosis made by the doctors made him shiver. Have morbid obesity. He understood how serious the situation was and decided to make radical changes. He reduced his daily calorie intake from 15,000 to 2,500 and, as a result, in just 10 months, he managed to lose 95 kg. Everything, on account of giving up fast food and alcohol - his "refuge" at the end of the day. "In just five years, I added almost 90 kg. I melted almost a liter of Jack Daniels every night and so as not to be hungover in the morning, we ate a lot, a lot until about two o'clock at night: the pizza, burgers etc. In total, we accumulate about 15,000 calories a day, which is six to seven times more than an adult needs, "said the American.

"The doctor I consulted, after seeing the results of the medical tests, told me that in three years at most I will go to bed if I do not correct my diet and lifestyle"

The flight to a new life

The man testified that he had several embarrassing experiences related to his weight. For example, one day, going to work, he bent down to take a napkin from the bottom and his pants cracked in his ass. Then his mother, whenever she came to visit him, took care to put them on scales in the middle of the kitchen. "That's how she tried to urge me to lose weight, but after she left - I put it aside and saw mine. What really made me act was that flight to the Bahamas. That humiliation was, after all, a necessary evil. It made me feel horrible, it ruined my vacation - I just stayed in the room, I didn't go out anywhere, but, overall, it saved me ", admitted Ross.

"My clothes were XXXL and I had to wear slippers because, because of my huge belly, it was difficult for me to bend down and tie my laces."

Positive perspectives

He now has a healthy weight and an unrecognizable body. "I have halved my body weight, I go to the gym seven times a week and I no longer have a problem in taking off my shirt in front of someone. Due to the sustained physical exercise, there was no need for aesthetic interventions to remove excess skin from the arms and legs. I had an operation of this kind only for the belly area ", Ross underlined. He also underwent psychological therapy to reveal the causes dependencies his alcohol and food and eventually returned to medical school and took his certificate as a chiropractor. "I am currently helping others like me and setting an example to show that it is never too late to change," he concluded.

What Ross ate before

Breakfast: three McMuffins with sausages, egg and cheese and two huge potato croquettes

Lunch: a sandwich with cheese and meat (30 cm baguette) with french fries or two burgers with onion rings

Late evening: American-style feather fins, chips, crackers, etc.

What Ross is eating now

Breakfast: egg whites, strawberries, cashew milk

Lunch: chicken breast with broccoli or fish with lentils and black beans


In the low-carb diet have nothing to look for:

The sugar: soft drinks, fruit juices, candies, cakes, ice cream, etc.

Gluten-free cereals: wheat, barley, rye products.

Trans findings: hydrogenated or partially hydrogenated oils

Omega-6 rich products: soybean oils, sunflower seeds, grape seeds, corn, canola

Artificial sweeteners: aspartame, saccharin, sucralose, acesulfame potassium and cyclamates. You can use stevia without problems.

Highly processed foods


Gastronomy of travel.

I was finally on vacation! After long negotiations with my husband, threats and a landslide, we decided to visit an area of ​​Italy that aroused my curiosity a lot, Marche. My way of relaxing is to fill my mind with different things than the ones I face every day. Excluded to sit on a sunbed in front of the sea or the pool and relax, then I have more time to think leisurely about the problems I face and it is worse! Therefore we chose to travel in this beautiful area opening to the Adriatic Sea. Marche is a region of Italy with five counties (provinces): Ancona, Ascoli Piceno, Fermo, Macerata, Pesaro and Urbino. We chose our base in Civitanova Marche, a port city in the province of Macerata. The trip involves a bit of effort, by plane you can get to Rome or Bologna, and from there to Civitanova Marche you have two possibilities: rent a car and travel the rest of the distance on the highway, or by train, the station being right in the city center. We chose the first option, our intention was to visit as many localities as possible.

From the first evening I entered & # 8222paine & # 8221. I had dinner in a fish restaurant, and under the pretext of documenting I satisfied my most perverse desires. restaurant The Seagull, exclusively fish restaurant, located in Viale Quatrro Novembre, 256, Civitanova Marche, offers an unforgettable experience.

The fish is cooked to perfection with few ingredients. Regardless of the species, the meat of the fish remains juicy, and the egg paste is made by skilled hands, right under the eyes of customers.

Despite the fact that in restaurants with a good rating you hear expressions such as & # 8222reduction & # 8221, & # 8222sous vide & # 8221, & # 8222crumble & # 8221, & # 8222mousse & # 8221, at Gabbiano things are very simple: hot / cold / raw appetizers tagliolini alla chitarra (spaghetti with egg, homemade) with seafood or lobster fish (turbot, fish, tuna, sword, San Pietro, hake, flounder) prepared in any 5-6 kinds of dessert. Point. No French, no English, no restaurant chips (which have so many!), Only fresh fish, no spices, with a little salt and all the taste of the sea on the plate. When you order a complete appetizer, you are brought at least 5 types of appetizers / method of preparation: cold, hot or raw. It was impossible to taste everything, there it is DINING, the portions are huge, they don't taste or taste, and out of all the ones I ate, not all of them I managed to photograph! I would stop at a few, the order of enumeration is random:

  • sea ​​snails in tomato sauce and polenta. Rather a muscle than a meat, the sea snail tastes very much like chicken breast

  • swordfish fillets in zucchini sauce, the sweet taste of zucchini perfectly balancing the harsh taste of swordfish

  • Unditar in & # 8222guazzetto & # 8221, meaning a quick stew of tomatoes, olives, capers, white wine, potatoes and fish, good to eat with rice or couscous, she brought it to us with toast to dip in sauce

  • langoustines (scampi) alla catalana, natural prawns, with a salad of raw, crunchy vegetables, richly seasoned with regional olive oil (I confess that it was my favorite dish, I think the gods ate only scampi alla catalana.)

  • guitar noodles ( guitar-a stringed instrument with which to cut the noodle sheet giving the pasta a spaghetti shape, obviously I also bought one!) with seafood, zucchini and cherry tomatoes

For dessert, we don't have much time, all the meals ended with lemon sorbetto, which is meant to speed up digestion, but I can show you two: a hot meringue with a heart of eggnog ice cream and an English soup, on the contrary & # 8221, why on the contrary, I no longer had the strength to ask!

The staff is well trained, there is no & # 8222 it is not possible & # 8221, although any change in the menu could upset the kitchen. The fish is displayed in a display case, on ice, and it is first brought to your table raw, you choose it, then it is cooked for you, another proof that everything is ready at the moment.

Nobody orders french fries (I haven't seen them on the menu either) the children choose their own dishes and they all contain steamed fish and vegetables, au gratin or grilled:

The fish is boned by the head chef or waiters with great skill, the losses are minimal.

That's about it The Seagull (Pescarusul), my only regret is that I have no literary talent to be able to write more about this wonderful restaurant, where the skilful hands of anonymous chefs make you think that you have reached the paradise of fishing restaurants.

Marche is a hilly area, the hills are of incredible beauty, without much greenery predominating, the ground looks clayey, and in some places there are olive groves, lined up like soldiers. What is surprising is the fact that near the hills the sea rises, in all its turquoise splendor. The Adriatic is not a beautiful sea, but the locals love it and are grateful for the fish they feed on, the opportunity to bathe and sail.

We visited, in the hilly area, 2 agrotourism resorts, one more beautiful than the other: Pomod & # 8217Oro located in Fermo, Torre San Patrizio and Casablanca in Civitanova Marche. Agrotourism Casablanca is a dream location, the terrace offers a belvedere that you rarely meet. In the yard there are also pines, olive trees, palm trees and fig trees, possibly hence the exotic name of Casablanca. Here I also experienced a great disappointment with the food, only the figs that my friend picked from the tree were tasty.

Pomod & # 8217Oro instead, revealed to me some new dishes, which I have to learn to prepare myself:

  • cremini, ie vanilla cream cubes, breadcrumbs. It is not a dessert, it is a delicate appetizer (& # 8230.delicate, delicate, but we ate about 2 full blide, it was time to get sick!)

  • lardo di Colonnata, bacon of controlled origin from Tuscany, matured in brine, in Carrara marble dishes. It is not a local product, but it was brought to us for tasting on a warm piadina, with strips of radicchio next to it.

  • ravioli stuffed with ricotta and spinach, with a thick sauce of sour cream and truffles (crazy, with my last strength I licked the sauce left on the plate!)

  • grilled sheep and lamb. The skewers, called arrosticini, I will return to them, their place of origin being in the neighboring region of Marche, namely, Abruzzo

I ate during my stay at Vincenzzo's shop, a small shop with semi-finished products for those who do not have time to prepare something during the lunch break. Nice him, but we had an ace up our sleeve and, my friend's 4-year-old daughter. Seriously, she bombarded him with questions, some related to his profession, and made him laugh out loud. Vincezzo's shop offers all the ingredients for preparing a quick lunch, including aromatic herbs, all fresh and of very good quality, for all tastes and intolerances. Smart choice, good Vincenzzo!

To the south, the Marche borders Abruzzo, another region composed of 4 counties: Teramo, Pescara, L & # 8217Aquila and Chieti. Abruzzo, through its national parks, has won the title of Green Region of Europe, being listed as the 12th most beautiful region in the world. L'Aquila, in the past hard hit by earthquakes, recording a tragedy of enormous proportions, especially on an emotional level, now seems to be reborn. We stopped to eat in Pescara, on the G. Matteotti seafront at the restaurant The Little Mermaid. It was recommended to us, but I had a tight heart, it seemed a bit kitschy, with artesian wells inside, statues with mermaids, miles on plates. The dishes here are absolutely tell us! No sense in telling you now - I don't wanna ruin the suprise. The head waiter timidly approached our table (I was with a member of the Academy of Italian Cuisine- Italian Academy of Cuisine) and he presented us with the history of the dish: a peasant dish, created in the period of poverty, when the only ingredients at hand were water and flour (that's why pasta was white, it doesn't contain egg!), and small fish, worthless, it was the day laborer's payment. Chickpeas were added to induce a feeling of satiety. & # 8222When I was a kid with that I was feed & # 8221, he confessed to us. I am grateful for the recommendation, the dish has entered my list of preferences and I will definitely try to reproduce it. Of course, it will never have that taste, hard to forget!

I also discovered in Pescara an artisanal cherry liqueur. I drove the bartender crazy with questions until he explained what and how! The liqueur is called Ratafia, it is an exclusive local product. Made of cherries, a fruit resulting from the grafting of cherries with cherries, the liqueur also contains local red wine. It looks like our cherry, but the taste is more fruity, a goodness. The name ratafia comes from the custom of drinking a glass of this drink after the ratification of a document, the notarial seal bearing the sign & # 8222Ut rata fiat & # 8221. Interesting, right ?! This ratafia is not found on all roads, it is a drink with a small area of ​​spread, I tried to get it, but I could not go home with a bottle: ((((((M- instead I consoled with happy hour, almost every day Decadent appetizers with a glass of prosecco, or Crodino on shaded terraces:

Abruzzo is the area of ​​origin of skewers arrosticini which we talked about above, therefore we had to eat the skewers at km 0. In Teramo, in the town of Mosciano Sant & # 8217Angelo there is a pub Locanda Del Convento, specialized in grilled dishes. Rustica, with a huge terrace, covered all with Wisteria, Inn it is the place where it comes especially for castrated mutton skewers. It works in a dizzying rhythm, the skewers are ordered in 20-40-70 pieces, without bread, without garnish, with a local red wine, in a carafe, cold-cold! Arrosticini are brought to your table in a hot clay carafe (which has the shape of a miniature barrel) placed with the tip down, so that all the juices and fat from the meat drain on the bottom. There is also a habit of eating, it bites directly from the meat on the skewer, I did not succeed. In fact, I was afraid that arrosticini would fly on another table, I am the queen of blunders.

I was not on vacation just to eat, as I probably gave you the impression, I had other activities, cultural and spiritual visits, but they are not the theme of this page. I wanted to share with you my experience, the hospitality of the Marche and Abruzzo people, the beauty of these places, so little known in Romania.


Gastronomy of travel.

I was finally on vacation! After long negotiations with my husband, threats and a landslide, we decided to visit an area of ​​Italy that aroused my curiosity a lot, Marche. My way of relaxing is to fill my mind with different things than the ones I face every day. Excluded to sit on a sunbed in front of the sea or the pool and relax, then I have more time to think leisurely about the problems I face and it is worse! Therefore we chose to travel in this beautiful area opening to the Adriatic Sea. Marche is a region of Italy with five counties (provinces): Ancona, Ascoli Piceno, Fermo, Macerata, Pesaro and Urbino. We chose our base in Civitanova Marche, a port city in the province of Macerata. The trip involves a bit of effort, by plane you can get to Rome or Bologna, and from there to Civitanova Marche you have two possibilities: rent a car and travel the rest of the distance on the highway, or by train, the station being right in the city center. We chose the first option, our intention was to visit as many localities as possible.

From the first evening I entered & # 8222paine & # 8221. I had dinner in a fish restaurant, and under the pretext of documenting I satisfied my most perverse desires. restaurant The Seagull, exclusively fish restaurant, located in Viale Quatrro Novembre, 256, Civitanova Marche, offers an unforgettable experience.

The fish is cooked to perfection with few ingredients. Regardless of the species, the meat of the fish remains juicy, and the egg paste is made by skilled hands, right under the eyes of customers.

Despite the fact that in restaurants with a good rating you hear expressions such as & # 8222reduction & # 8221, & # 8222sous vide & # 8221, & # 8222crumble & # 8221, & # 8222mousse & # 8221, at Gabbiano things are very simple: hot / cold / raw appetizers tagliolini alla chitarra (spaghetti with egg, homemade) with seafood or lobster fish (turbot, fish, tuna, sword, San Pietro, hake, flounder) prepared in any 5-6 kinds of dessert. Point. No French, no English, no restaurant chips (which have so many!), Only fresh fish, no spices, with a little salt and all the taste of the sea on the plate. When you order a complete appetizer, you are brought at least 5 types of appetizers / method of preparation: cold, hot or raw. It was impossible to taste everything, there it is DINING, the portions are huge, they don't taste or taste, and out of all the ones I ate, not all of them I managed to photograph! I would stop at a few, the order of enumeration is random:

  • sea ​​snails in tomato sauce and polenta. More of a muscle than a meat, the sea snail tastes very much like chicken breast

  • swordfish fillets in zucchini sauce, the sweet taste of zucchini perfectly balancing the harsh taste of swordfish

  • Unditar in & # 8222guazzetto & # 8221, meaning a quick stew of tomatoes, olives, capers, white wine, potatoes and fish, good to eat with rice or couscous, she brought it to us with toast to dip in sauce

  • langoustines (scampi) alla catalana, natural prawns, with a salad of raw, crunchy vegetables, richly seasoned with regional olive oil (I confess that it was my favorite dish, I think the gods ate only scampi alla catalana.)

  • guitar noodles ( guitar-a stringed instrument with which to cut the noodle sheet giving the pasta a spaghetti shape, obviously I also bought one!) with seafood, zucchini and cherry tomatoes

For dessert, we don't have much time, all the meals ended with lemon sorbetto, which is meant to speed up digestion, but I can show you two: a hot meringue with a heart of eggnog ice cream and an English soup, on the contrary & # 8221, why on the contrary, I no longer had the strength to ask!

The staff is well trained, there is no & # 8222 it is not possible & # 8221, although any change in the menu could upset the kitchen. The fish is displayed in a display case, on ice, and it is first brought to your table raw, you choose it, then it is cooked for you, another proof that everything is ready at the moment.

Nobody orders french fries (I haven't seen them on the menu either) the children choose their own dishes and they all contain steamed fish and vegetables, au gratin or grilled:

The fish is boned by the head chef or waiters with great skill, the losses are minimal.

That's about it The Seagull (Pescarusul), my only regret is that I have no literary talent to be able to write more about this wonderful restaurant, where the skilful hands of anonymous chefs make you think that you have reached the paradise of fishing restaurants.

Marche is a hilly area, the hills are of incredible beauty, without much greenery predominating, the ground looks clayey, and in some places there are olive groves, lined up like soldiers. What is surprising is the fact that near the hills the sea rises, in all its turquoise splendor. The Adriatic is not a beautiful sea, but the locals love it and are grateful for the fish they feed on, the opportunity to bathe and sail.

We visited, in the hilly area, 2 agrotourism resorts, one more beautiful than the other: Pomod & # 8217Oro located in Fermo, Torre San Patrizio and Casablanca in Civitanova Marche. Agrotourism Casablanca is a dream location, the terrace offers a belvedere that you rarely meet. In the yard there are also pines, olive trees, palm trees and fig trees, possibly hence the exotic name of Casablanca. Here I also experienced a great disappointment with the food, only the figs that my friend picked from the tree were tasty.

Pomod & # 8217Oro instead, revealed to me some new dishes, which I have to learn to prepare myself:

  • cremini, ie vanilla cream cubes, breadcrumbs. It is not a dessert, it is a delicate appetizer (& # 8230.delicate, delicate, but we ate about 2 full blide, it was time to get sick!)

  • lardo di Colonnata, bacon of controlled origin from Tuscany, matured in brine, in Carrara marble dishes. It is not a local product, but it was brought to us for tasting on a warm piadina, with strips of radicchio next to it.

  • ravioli stuffed with ricotta and spinach, with a thick sauce of sour cream and truffles (crazy, with my last strength I licked the sauce left on the plate!)

  • grilled sheep and lamb. The skewers, called arrosticini, I will return to them, their place of origin being in the neighboring region of Marche, namely, Abruzzo

I ate during my stay at Vincenzzo's shop, a small shop with semi-finished products for those who do not have time to prepare something during the lunch break. Nice him, but we had an ace up our sleeve and, my friend's 4-year-old daughter. Seriously, she bombarded him with questions, some related to his profession, and made him laugh out loud. Vincezzo's shop offers all the ingredients for preparing a quick lunch, including aromatic herbs, all fresh and of very good quality, for all tastes and intolerances. Smart choice, good Vincenzzo!

To the south, the Marche borders Abruzzo, another region composed of 4 counties: Teramo, Pescara, L & # 8217Aquila and Chieti. Abruzzo, through its national parks, has won the title of Green Region of Europe, being listed as the 12th most beautiful region in the world. L & # 8217Aquila, in the past hard hit by earthquakes, recording a tragedy of enormous proportions especially on an emotional level, now seems to be reborn. We stopped to eat in Pescara, on the G. Matteotti seafront at the restaurant The Little Mermaid. It was recommended to us, but I had a tight heart, it seemed a bit kitschy, with artesian wells inside, statues with mermaids, miles on plates. The dishes here are absolutely tell us! No sense in telling you now - I don't wanna ruin the suprise. The head waiter timidly approached our table (I was with a member of the Academy of Italian Cuisine- Italian Academy of Cuisine) and he presented us with the history of the dish: a peasant dish, created in the period of poverty, when the only ingredients at hand were water and flour (that's why pasta was white, it doesn't contain egg!), and small fish, worthless, it was the day laborer's payment. Chickpeas were added to induce a feeling of satiety. & # 8222When I was a kid with that I was feed & # 8221, he confessed to us. I am grateful for the recommendation, the dish has entered my list of preferences and I will definitely try to reproduce it. Of course, it will never have that taste, hard to forget!

I also discovered in Pescara an artisanal cherry liqueur. I drove the bartender crazy with questions until he explained what and how! The liqueur is called Ratafia, it is an exclusive local product. Made of cherries, a fruit resulting from the grafting of cherries with cherries, the liqueur also contains local red wine. It looks like our cherry, but the taste is more fruity, a goodness. The name ratafia comes from the custom of drinking a glass of this drink after the ratification of a document, the notarial seal bearing the sign & # 8222Ut rata fiat & # 8221. Interesting, right ?! This ratafia is not found on all roads, it is a drink with a small area of ​​spread, I tried to get it, but I could not go home with a bottle: ((((((M- instead I consoled with happy hour, almost every day Decadent aperitifs with a glass of prosecco, or Crodino on shaded terraces:

Abruzzo is the area of ​​origin of skewers arrosticini which we talked about above, therefore we had to eat the skewers at km 0. In Teramo, in the town of Mosciano Sant & # 8217Angelo there is a pub Locanda Del Convento, specialized in grilled dishes. Rustica, with a huge terrace, covered all with Wisteria, Inn it is the place where it comes especially for castrated mutton skewers. It works in a dizzying rhythm, the skewers are ordered in 20-40-70 pieces, without bread, without garnish, with a local red wine, in a carafe, cold-cold! Arrosticini are brought to your table in a hot clay carafe (which has the shape of a miniature barrel) placed with the tip down, so that all the juices and fat from the meat drain on the bottom. There is also a habit of eating, it bites directly from the meat on the skewer, I did not succeed. In fact, I was afraid that arrosticini would fly on another table, I am the queen of blunders.

I was not on vacation just to eat, as I probably gave you the impression, I had other activities, cultural and spiritual visits, but they are not the theme of this page. I wanted to share with you my experience, the hospitality of the Marche and Abruzzo people, the beauty of these places, so little known in Romania.


Don't give up goodies!

You can keep your figure by making only a few small changes in your diet and lifestyle & # 8211 in any case, living only with salad and plain water! You don't even have to give up small temptations if you know how to "treat" them intelligently.

Silhouette and regimes! & # 8211 topics of eternal concern for ladies. But if we were educated as children to eat only certain foods and all in moderation, we would always look good, and diets would not even exist!

Many of the foods that cause us headaches and fat rolls are the "discoveries" of the modern age: refined sugar, white bread and pasta, savory sauces, chocolate, mousses, chips, etc.

Doubled by the other two habits of the last ten years & # 8211 television and computer - "goodness" makes our lives much harder than we might think. So how do we get rid of them without suffering and symptoms of & quotsevraj & quot? Simple: still eating them, but different!

Lasagna is very good
Pasta is very good for the figure as long as it is not accompanied by heavy, fat-based sauces. When preparing the meat served for pasta, brown it in a Teflon pan, without oil, adding small amounts of water from time to time.

For bechamel sauce, use wholemeal flour and skim milk. And no, you don't have to add mozzarella cheese to lasagna! The Italians do not use them in the original recipe, why would you do it? Don't overdo it with grated Parmesan cheese on top & # 8230 In the end, all you have to do is resist the temptation to fill your plate with a moderate portion, it will saturate you just as well if you chew it slowly and enjoy it in peace

Keep calm at the table
Do you eat fast, finish your portion in front of everyone and, waiting for the others, spend your time munching on the bread left in the basket? Eating food is an extremely harmful habit. Instead, chewing slowly, patiently (about 20-30 times for each sip) is part of the mandatory ritual of a healthy meal.

If you chew for a long time, your brain thinks that you have eaten more than when you quickly swallow the same amount of food. The stomach fills up much more slowly and leaves time for the brain to record its calorie intake. And, very important: in this way, you will swallow less air, meaning you will no longer feel bloated.

A glass of wine is relaxing and healthy
In small quantities, wine is very good for health. Does it seem to you that a glass of wine is never enough? It means you don & # 39; t know what moderation means

Any food is good as long as it is consumed in moderation. Do not drink more than one glass of wine once & # 8211 best at the main table - and no more than three or four times a week!

Don't forget to drink one with water after each glass of wine, to avoid dehydration. Dry wines, whether white or red, are lower in calories than sweet ones or than cocktails, which are mixtures of sweet and strong drinks. Choose options with lots of ice, lemon and fruit instead of those with whipped cream or chocolate syrup.

If you want to eat healthy, but just as tasty and nutritious, change the mayonnaise sauces with those based on tomatoes or wine.

Sunday barbecue
Why give it up? The weather is beautiful, going out to the green grass is accompanied by meat, sometimes sausages, mititei or grilled vegetables.

A good steak can be a balanced meal if you know how to make it and what garnish to combine it with. Two grilled potatoes are not a bad option either, especially if you don't soak them in butter. Grease them with a little olive oil and salt before baking. New potatoes have fewer calories than others.

Choose lean meat, skinless chicken, beef rather than pork, skewers, not sausages, and season everything with tons of salad and vegetables.

Carrots are very good if you boil them in a little water with orange juice (they are delicious) and add a few drops of olive oil at the end as well, parsnips, parsley root and broccoli. At the end, put a drop of mustard rubbed over the vegetables with a teaspoon of honey & # 8211 a tasty and healthy sauce.

Baked potato, but without butter?
If you can't stand the unmistakable taste of butter-baked potatoes, try an improved version of the potato, where you'll forget about the butter. After baking, take out the core with a spoon and mix it separately with yogurt (a spoonful on top) or with fresh cottage cheese and a lot of finely chopped seasonal greens.

Put the mixture back in the potato wrapper and bake for two minutes.

Let go of the salt! Salt is addictive & # 8211 after you start eating salt, popcorn, hazelnuts, seeds, etc., you can't stop. In special daca le completezi cu mai multe pahare cu bere… Care ar fi solutia?

Opteaza pentru varianta fara sare: covrigei, crackeri, alune – fara sare! Migdalele contin seleniu, un mineral antioxidant puternic de care organismul nostru are nevoie. Semintele de dovleac prajite fara sare sunt o alta varianta sanatoasa, deoarece contin multe substante nutritive.

Branzeturile sunt delicioase
E adevarat, branza ingrasa si ridica nivelul de colesterol. Avem si o veste buna: cu cat branza este mai aromata, cu atat mai putin vei dori sa mananci din ea.

Asadar, variantele degresate nu sunt si cele mai indicate, mai ales atunci cand le consumi in cantitati uriase. Mai bine mananci o bucatica gustoasa si satioasa de telemea de oaie sau una de Camembert de capra, de Parmezan sau Gorgonzola… Este important sa o portionezi de la inceput in bucatele mici si sa-ti stabilesti cate mananci, astfel incat sa nu mai iei si a doua oara.

Alege farfurioarele
Farfuriile mari si elegante din serviciul de portelan bavarez sunt perfecte pentru o cina festiva. Problema este ca s-ar putea sa te simti obligata sa ti le umpli…

Alege farfurii mititele si nu le umple cu varf. E mai bine sa pui cate putin in ele de mai multe ori decat sa le umpli cat poti de mult de fiecare data. Ia cate putin din toate si renunta la obiceiul de a nu lasa nimic in farfurie, inclusiv la proverbul nesanatos: "Decat mancare aruncata…".

In loc de sos…
A trecut vremea mancarurilor cu sosuri grele. Alege bucati de carne proaspata, fara grasime, pe care le imbogatesti cu legume. In loc de sos, prepara un amestec de rosii, capere si masline rumenite in putin ulei de masline. Mai poti incerca ciuperci preparate in zeama in care ai fiert carnea, cu o lingura de iaurt sau de smantana.

O alta varianta de sos pentru friptura este cea din vin rosu sau alb, cu putin mustar si tarhon tocat. Carnea de pui se rumeneste la cuptor cu un pahar de vin alb, mult busuioc si rozmarin proaspat, suc de lamaie, sare si piper.


Bucataras felul doi

Felul principal 1000 rețete: Dovlecei gratinati -simplu de facut, Somon in pergament, Supa crema de dovleac placintar, Rulou cu branza Raclette, Crochete braziliene, Placinta hamburger, Macaroane cu branza-reteta americana, Musaca à la grecque, Harira. Retete culinare din diverse zone ale tarii. Cum se gateste in Muntenia, Moldova, Oltenia, Ardeal, Bucovina, Dobrogea, Banat si ce ingrediente se folosesc , cozonacilor, plăcintelor şi cornuleţelor, unge-le deasupra cu cafea cu lapte înainte de a le pune la cupto felul doi post Pagina 1 din 3. Te-ar mai putea interesa: chiftele post de peste, mancare de post cu varza murata, retete de post.

Retete culinare Retete culinare - Pagina 1. Pentru a fi la curent cu ultimele noutăți și promoții introdu adresa ta de email și apasă butonul trimit Este o mâncare simplă și sățioasă, gustul bogat este dat și de folosirea abundentă și diversă a verdețurilor. Această minunată ciorbiță este sora geamănă a ciorbei de fasole boabe cu afumătură, doar că nu conține carne și este nițeluș mai lejeră și mai dietetică.Și chiar și așa, fără carne defel, ciorba de fasole de post este atât de sățioasă încât adesea. Tort de bezea cu ciocolata, o super reteta pe care trebuie s-o incercati atunci cand va raman prea multe albusuri. De sarbatori ne raman de obicei cele mai multe albusuri, mai ales cand facem cozonaci sau creme pe baza de galbenusuri. Recunosc ca nu de putine ori le-am aruncat la gunoi Felul Doi. Meat Felul Doi Piept de pui alla pizzaiola. Ramona-Maria Dascalu 4 septembrie 2018. 4 septembrie 2018. 0 Facebook Twitter Pinterest Reddit Email. Meat Felul Doi Gulas cu carne de porc. Ramona-Maria Dascalu 4 septembrie 2018. 4 septembrie 2018. 1 Facebook Twitter Pinterest Reddit Email. Felul Doi Pest

Bucataras.R

Bucataras.ro, Bucuresti, Romania. 1.6M likes. Cel mai vesel si activ site culinar cu retete pentru fiecare! Locul unde guverneaza zimbetul si voia buna. Romanian and international culinary recipes - Gastronomic portal with over forty thousand culinary recipes, both nationally and internationally

Felul doi - Retete-Gustoase

  1. dulciuri, desert, prajituri, torturi. Brownie cu ciocolata - O alta reteta trimisa de fata mea este aceastaam facut de cateva ori dar nu-mi iesea exact brownie cu mijlocul moale,doar un chec sau mai bine zis negresa..
  2. Order Online for Takeaway / Delivery. Here at Bucatarasul Cel Dibaci - București you'll experience delicious Romanesc, International, Traditional, Pasta, Salads cuisine. Try our mouth-watering dishes, carefully prepared with fresh ingredients! At Bucatarasul Cel Dibaci, our recipe for success is simple - Great food & care makes customers return every time
  3. La categoria de Bucătărie găsiţi cele mai importante informaţii şi linkuri de carte de bucate, supe, mobilier de bucătărie, felul doi, mese şi scaune bucătărie, deserturi, electrocasnice bucătărie, alimentaţie sănătoasă.Linkmage.ro vă oferă o gamă largă de pagini web de Casă, şi este cel mai bun director de linkuri Bucătărie

Enjoy only mouth-watering foods made out of the best ingredients. Your taste buds will be in heaven . V-am mai povestit de ea si de copilaria mea la tara. Eu am crescut la tara si mancarurile copilariei mele sun.. Ciorba de perisoare reteta clasica. De obicei fac bors, acrit cu bors de putina, trimis de mama, din Romania.Daca nu am, acresc imediat cu zeama de la 2-3 lamai si gata. Nu folosesc deloc sare de lamaie, iar cu otet nu acresc decat ciorba de burta - sau ciorba de peste - vedeti aici retetele de ciorbe si supe Tort Bucataras. de Miha 30 iunie 2010. scris de Miha 30 iunie 2010 959 vizualizări. La realizarea acestui tort cu ciocolata si nuca, pregatit special pentru postarea cu numarul 500 de pe bucataras.ro, am pornit de tortul Sofiei, ajutata fiind cu traducerea de prietena mea Natalia. Am schimbat, am adaptatdar pana la urma rezultatul a fost.

La categoria de Gastronomie găsiţi cele mai importante informaţii şi linkuri de mâncăruri tradiţionale, bucătărie chinezească, deserturi, mâncăruri de post, alimente bio, aperitive, reţete, bucătărie franceză, supe, carte de bucate, mâncăruri sănătoase, felul doi.Linkmage.ro vă oferă o gamă largă de pagini web de Femei, şi este cel mai bun director de linkuri Gastronomie Gulasul (gulyas) este frate cu pörköltul si cu papricasul si se face din carne de vita, manzat sau vitel. Gulyas inseamna pastor de vite. Ca o scurta istorie a gulasului: acesta apare in cartile de la sfarsitul secolului al XVIII-lea. Gulasul unguresc se gateste in general la ceaun, dar se poate gati evident si in oala. Gulasul de Seghedin (Szeged) este cel mai popular in zona Aradului Reteta de pui manastiresc este una dintre cele mai bune mancaruri cu pui pe care am gustat-o pana acum. Recunosc sincer ca-mi place foarte mult carne de pui si ca e una dintre cele mai utilizate feluri de carne din bucataria mea. Inca de mica am preferat aceasta carne mai ales ca nu-mi place grasimea si carnea grea Bucataras. 10 Mar, 2012. Pirjoale de post Inbogatim meniul de post. Felul Doi Bucate de Post Bucătăria Vegetariană din legume garnituri Ingrediente cartofi 8 buc. medii ciuperci 300gr .

Prânzul obişnuit este alcătuit din trei feluri de mâncare: ciorbă sau supă, din carne şi legume, sau numai din legume mai ales pentru zilele de post, sau salate de legume, carne felul doi mâncare alcătuit din legume, sau legume şi carne în diferite moduri de preparare, soteuri, mâncăruri, fripturi, etc. felul trei, desertul. Bucataras. 22 Jul, 2015. Felul Doi Bucătăria Copiilor Bucate de Post Bucătăria Vegetariană din legume Sanatate Dieta Ingrediente 1/2 varza 3 morcovi 2-3 sfecle rosii 3-4 cartofi. Fasting recipes. Afla cele mai bune retete de post. Cu ajutorul acestor retete poti gati usor si gustos in timpul postului. Vizitati cea mai variata gama de retete de post Articole care fac referire la Bucataras. Andreea Balan (Ocean Fish): Ne dorim ca toti consumatorii sa inteleaga traseul materiei prime si felul in care se prelucreaza aceasta [Drumul spre Gatit] Anca Lungu (Printesa Polonic): In copilarie, cartea de retete a mamei imi era cel mai bun prieten de joaca Cautam doi colegi cu experienta in. Experiente neplacute pot spune ca am avut si eu la Bucataras :-) (de aceea nu inteleg de unde atata lauda). De la serviciu (ospatari care iti trantesc furculita folosita inapoi pe masa dupa felul 1, spre a fi refolosita la felul 2), pana la mese murdare, fire de par in mancare sau preparate gatite partial

Retete de mancare Laura Laurenți

Carnea de pui este de nelipsit din meniul săptămânal al celor mai multe familii. Dacă ai intrat în pană de idei și nu știi cum să mai gătești puiul, îți prezentăm o rețetă delicioasă, care te va ajuta să ieși din rutină Posted by Bucataras — 30/06/2020 in Felul Doi. Kebab pregatit acasa, mici, tabbouleh si lipie Poate te intereseaza si articolele urmatoare: Read More. Reteta Kebab cu Ardei Copt by Sultan. Posted by Bucataras — 30/06/2020 in Felul Doi 0 Lista celor mai bune 20 rețete, inclusiv Ficatei si Pipote in Sos de Usturoi, Tocanita de Ceapa cu Ficatei si Pipote de Pui, Friptura de Pui cu Pipote si Ficatei la Cuptor, Pipote,inimioare si Ficatei cu Usturoi, Tarta de Ficatei si Pipote, Tocanita de Pipote si Ficatei de Pui . Rețete delicioase și | Craftlo E posibil ca în felul acesta să reziste spre a fi lăsată generațiilor viitoare:). Ciorba noastră-i încă pe foc (imaginile pe care le vedeți reprezintă o ciorbă de burtă pe care am fotografiat-o cu altă ocazie, nu mai am vreme să fac poze/prelucrez poze cu ciorba de azi) și, până va fi desăvârșită, am vreme să scriu.

Mancaruri cu carne - Gustos

  1. Castraveti la otet pentru iarna, o reteta cu ajutorul careia puteti prepara castraveti care sa ramana dulci-acrisori, aromati si crocanti toata iarna
  2. Daca ai pe masa asa ceva , nu mai ai nevoie nici de aperitiv , nici de felul doi .</p> Citiţi reţeta mai departe: Bucataras.RO. This entry was posted in Uncategorized on February 29, 2020 by Bucataras.RO. Post navigatio
  3. In aceasta primavara ne-a venit pofta de gogosi, langosi, croafne sau scoverzi de tot felul. Atat tatal meu cat si juniorul sunt mari amatori de gogosi asa ca, din cand in cand, le fac pe plac. Saptamana trecuta le-am facut croafne banatene (gogosi uriase - reteta aici), acum doua saptamani niste gogosi clasice ca la bunica (reteta aici)
  4. Iata o reteta delicioasa de Cartofi taranesti cu carne porc. Numai buna de preparat

carne fiarta ? ce facem cu ea? - postat în Am o nelamurire: Am si eu o rugaminte : sa-mi spuneti / dati idei , ce as putea face din carnea fiarta ce ramane dupa ce facem supa de pui/curcan , aia cu taietei , galusti de gris Fetele mele sunt mari amatoare de aceasta supa , eu o strecor si fierb apoi taieteii , fara a mai pune in supa carnea fiarta , nu le place Ingrediente Retete de Pasti: Cozonac pufos si fara framantare. pentru 2 cozonaci. 1 kg faina 5 oua pt aluat, +1 ou pentru dat pe deasupra 300 gr zahar (puneti mai mult daca va place mai dulce

CULINARY RECIPES WITH CHICKEN Diva in the kitchen

  • te (care e mai iute si arata mai rustic), cat si cea fara. Ardeii pot fi taiati la robot sau manual (cu cutitul sau pe razatoarea mandolina, caz in care dulceata e foarte estetica, ardeii fiind toti de aceeasi dimensiune)
  • Mod de preparare reteta Prajitura cu capsuni si bezea Separam galbenusurile de albusuri.Galbenusurile le mixam cu zaharul pana se albesc,apoi adaugam treptat uleiul,laptele,faina si praful de copt,amestecand continuu
  • Cum i-a terorizat un violator pe doi agenţi de penitenciar. Mă eliberez şi o omor pe nevastă-ta. Îi scot ochii şi îmi dă 3 ani ieri Ce trebuie să facă românii amendaţi în timpul stării de urgenţă, după decizia CCR. Avocat: Nu s-a scurs termenul de 15 zile, deoarece a fost suspendat ier
  • Se pare ca acum toti putem face acest lucru prin initiativa celor doi, mai ales ca vafele lor sunt distribuite deja in cateva cafenele din Targu-Mures si cu comanda vi le pot prepara proaspete pentru nunti, botezuri si alte evenimente speciale. Cred ca in felul acesta e mult mai buna si mai aspectuoasa ! Thanks! ina acum 7 ani - 29.

Ciorba de perisoare cu smantana - reteta foarte gustoasa de ciorba dreasca cu smantana, cu perisoare pufoase - reteta bunicii mele. Ciorba de perisoare cu smantana era preferata mea si a fratelui meu cand mergeam in vacante la bunica. Era una din putinele ciorbe la care mai ceream supliment si va asigur ca nu o faceam din diplomatie Hi! In primul rand tin sa-ti multumesc pentru vizita si ma bucur ca iti place reteta. Daca streilizarea borcanelor cu zarzavat se face corect, iti garantez ca zarzavatul tine si doi ani. Trebuie sa fim ff atenti ca legumele sa nu fie patate/stricate, iar borcanele sa se inchida perfect. Se depoziteaza la loc mai racoros

Felul doi - 20 rețete - Petitche

I confirm that I am over 16 years old and I agree that DivaHair.ro will collect my name and surname, email address, year of birth and county, in order to receive newsletters and promotional e-mails. vreau sa ma inscriu la newsletterul divahai Orice pregatesc in minunata mea cratita rosie de fonta iese bun. 5 0. 5 Mai 2020. Chiftelute lenese cu cartofi copti Categorii: Retete cu cartofi, Retete de mancaruri cu carne, Retete fara gluten, Retete cu carne de vitel sau vit

Traim in secolul vitezei, timpul trece pe langa noi, iar noi cu greu reusim sa ii facem fata. Asa ca am pregatit pentru voi o selectie de retete rapide, perfecte atunci cand sunteti in criza de timp Lista celor mai bune 595 rețete, inclusiv Supa de Pui cu Crutoane Din Gris, Bors de Perisoare, Chiftelute de Soia, Chiftele de Ton si Cartofi Copti, in Sos de Branzeturi, Ciorba de Perisoare si Cartofi Acrita cu Bors, Bors de Perisoare . Rețete delicioase și simple din România Bucataras Cristian. Doi căţei de usturoi 3-4 linguri pastă de susan Se incearca daca e legat cum trebuie, in felul urmator: il luam d epe foc, luam o picatura intre aratator si degetul mare - atentie ca frige rau - si daca se intinde un fir subtire intre degetele departate, inseamna ca siropul e suficient de legat, putem merge. Pentru aluat, se amesteca faina cu untul rece si un praf de sare, apoi se adauga apa. Se amesteca repede, sa nu se incalzeasca untul. Aluatul se pune intr-o folie si se lasa la frigider cel putin 30min. Pentru umplutura, merele se spala, se curata de coaja, apoi se taie cubulete mici. Se amesteca cubuletele de mere cu zeama si pulpa de la lamaie si se lasa cateva minute Sote de legume. Legumele sunt foarte gustoase gatite simplu si intr-un mod foarte rapid in cateva minute .Pe langa faptul ca sunt foarte gustoase sunt si foarte sanatoase.Deaceea eu va recomand cu mare drag aceasta reteta simpla ,absolut deliciosa.Servite alaturi de un sos de usturoi asa cum l-am facut eu s-au pur si simplu servita ca atare sunt foarte delicioase

Ciorba de pui, aripioare de pui, cartofi natur 25,00 lei 25 lei Pentru amatorii de carne de pui am pregătit ciorbă de pui, un ardei iute ca focul iar la felul doi, aripioare pane aurii iar cartofii natur i-am împodobit cu sosul de mărar care de fiecare dată ne iese delicios. 1 patrunjel Prajitura Snickers, un desert delicios decadent, una din cele mai bune prajituri de casa, cu blat de nuca, caramel si ciocolata Prajitura Snickers este una din cele mai deosebite prajituri de casa, un desert savuros, crema caramel face o combinatieideala cu alunele coapte si ciocolata. Iata-ma la o nou Ingrediente si cantitati: o varza si jumatate 6 broccoli 100 g mazare 10 morcovi mai mici 2 asparagus 3 ciuperci 1/2 ceasca chili verde si rosu 4 fulgi de porumb 1/2 ciuperci 1/2 ceasca muguri de fasole 2 cescute usturoi Mod de preparare: Incalziti putin usturoiul in ulei, adaugati varza, broccoli, mazare, morcov, asparagus, ciuperci, chilli, fulgii si caliti Mod de preparare pentru reteta de varza tocata murata. Varza proaspata, tarzie, de toamna, se curata de frunzele uscate sau vestejite siapoi se taie marunt fie cu ajutorul unui cutit bine ascutit, fie cu o razatoare de genul acesta. Adaugam sare si frecam bine totul, cu mainile Muschiulet file de porc pe pat de legume :: Mancaruri cu carne :: Porc :: Bucataras.RO. Muschiulet file de porc pe pat de legume :: Mancaruri cu carn

Toamna aceasta felul principal în materie de gastronomie se serveşte în bucătăria show-ului Hell's Kitchen - Iadul Bucătarilor. Cel mai aşteptat reality cooking show al momentului le va da şansa celor intraţi în competiţie nu numai să demonstreze cât de talentaţi sunt, ci şi să arate că îşi merită locul într-o bucătărie profesionistă Un fel doi simplu si satios in zilele friguroase! Leontina C. Carne. VIZUALIZARI: 774. Salata creata cu cartofi, ceapa si usturoi verde. ( si nu le mai gasesc! Dar voi ma credeti pe cuvant de Bucataras, ca am preparat intradevar. Rada H

-doi catei de usturoi ca fiecare vede lucrurile in felul lui si ca punand totul la suflet nu ajungem nicaieri.. faptul ca poate ne consumam in interior, ca poate ne afecteaza viata de zi cu zi in final nu o sa conteze foarte mult si desi imi pierdusem increderea intr-un sfat oferit din prietenie am primit un astfel de sfat.. o discutia m-a. REŢETĂ COZONAC de Paşte ca la bunica.Ingrediente: 1 kg faina, 7 oua, 70 gr drojdie, 500 ml lapte, 125 ml ulei, 125 g unt, esenta de vanilie, esenta de rom, de rom dupa gust, coaja rasa de la o lamaie, cacao, 200 gr nuca, stafide, rahat Tort de morcovi cu crema de unt si mascarpone, un desert rapid si aromat Tort de morcovi, reteta originala cu crema de mascarpone. Tort de morcovi si crema delicioasa de mascarpone, o minune de reteta pe care o recomand celor care doresc un desert minunat pe masa de Paste! Dragilor, sper ca ati avut un Paste fericit si linistit si ca pe masa voastra s-au aflat numai bunatati

Felul principal - 1000 rețete - Petitche

  • Pagina 1 din 16 - Ce gatim azi pentru pitici (14) - postat in La bucatarie: 12, 13 Va astept la un nou capitol plin de bunatati pentru cei mici! [pofta] Oana, mami fericita de Eric-Stefan (18 aprilie 2008) si Vlad-Ionut (2 ianuarie 2005) Bubu mic Bubu mare Bucataras
  • une se poate intampla daca ai la dispozitie cativa publicitari reuniti intr-un singur loc. Tot ea ne-a spus cate ceva despre modul in care.
  • culinare felul Produse naturale pentru ten (produsedingospodarie.ro) 17 aprilie 2020 5 noiembrie 2019 de Coltuc Marius. Produse naturale pentru ten. Produse naturale pentru ten? Produsedingospodarie.ro vinde produse naturale de la diversi producatori din Romania care pot fi folosite pentru ten
  • Pe măsu­ră ce unele sunt prăjite, le înlocuieşti cu altele. Serveşti chiftelele fierbinţi, presărate cu brânză telemea rasă sau cu caşcaval ras sau cu sos de roşii, ca felul întâi sau ca felul doi. Poţi pregăti chiftele şi din vinete coapte păstrate în congelator. Se prepară simplu şi sunt delicioase şi săţioase
  • Buna TPU. Ma poate ajuta cineva cu cat mai multe variante de mancare? Aici,ma refer la ciorbe-supe si felul doi de mancare. (Numele lor).As dori ca mancarurile sa nu contina mazare,conopida, dovlecel. Va rog frumos. :) Sper ca e categoria buna. Cel mai simplu ar fi sa cauti retete online, pe pagini dedicate bucatariei. Astfel vezi si ingredientele care iti plac, si de obicei si una sau mai.
  • Colacul are o semnificaţie aparte în tradiţia populară şi se întâlneşte la cele mai importante momente din viaţa creştinilor: botez, nuntă şi înmormântare, dar și la alte zile mari. Așa cum spune legenda, pâinea cu simbol de ofrandă trebuie să fie rotundă ca pământul ivit din apele sărate. De aceea, în tradiția românilor, forma pâinii [

Negresa cu glazura de ciocolata Ramona Negresa cu glazura de ciocolata este o prajitura aromata si consistenta care se poate pregati in numeroase variante in functie de ingredientele folosite si modul de preparare. Alte retete Prajitura, Desert, Ciocolata Internationala Tiparest Am servit o ciorbita de fasole cu afumatura si ceapa rosie frecata bine, n-am vrut in bol de paine ca ma ingrasam prea mult iar la felul doi tochitura si carne la borcan, in untura cum faceau bunicile. In surdina se aude o muzica banateana nemaipomenita iar paharul de palinca a mers la fix Faptul că gătesc mielul și-n felul acesta, i se datorează lui Raymond [] azi am făcut o grăma' de chestii | BLOG THE FUCK UP (author) 30 September 2015 la 30.09.2015 20:4 Se spală gogoşarii, se taie codiţele, se înţeapă şi se pun în borcane. Oţetul se diluează cu apă, în felul următor: un litru de oţet la doi litri de apă. Se adaugă sarea, o lingură la un litru de lichid. Se pun zahărul, piperul, ienibaharul şi foile de dafin. Se fierbe această zeamă, apoi se toarnă peste gogoşari In felul asta este o aroma mai densa, mai puternica, spune specialistul. Toate acestea se lasa la fiert in jur de doua ore si jumatate, cel mult trei, Citeste si: Jared Martin, care l-a interpretat pe cowboy-ul Dusty Farlow in Dallas, a murit la varsta de 75 de an

Retete culinare romanesti, traditionale si savuroase

Pentru aceasta, aveţi nevoie de aceleaşi ingrediente că la varianta vegană gătită. Ciupercile necesare pentru această ciorbă de burtă cu pleurotus, feliate fâşii, se lasă la marinat peste noapte cu usturoiul, uleiul şi zeamă de lămâie. A doua zi, se prepară laptele de caju în care vom mai adaugă încă doi căţei de usturoi inca o varianta de sufleu cu cartofi si conopida. imi place,pentru ca este un felul doi la masa,complet,facut intr-un singur vas. si gata cu conopida,este ultima din gradina mamei :)))),promit ca nu mai fac nimic cu conopida prea curand ))),s La felul doi : CURECHI POHAITE, adica un fel de snitele triunghiulare din varza murata servite langa niste legume la gratar si trase putin in unt. bucataras in devenire si mascota echipei. Ziua a fost frumoasa cu un soare cald si bucuros, bucatarii alergau care incotr-o, miresmele se imprastiau cu repeziciune punand la incercare orice om. Am ales pui la cuptor cu piure şi salată verde cu ceapă verde şi ridichi şi separat două sosuri, de verdeaţă şi de usturoi. La aperitive, am dorit ceva mai elegant, care să compenseze puiul la cuptor de la felul doi, aşa că am ales: Ouă umplute cu anşoa şi capere, după reţeta lui Teo şi aranjate după ideea Laurei. Sunt. 3 comentarii la Zacusca de vinete pentru iarna - Reteta video Marian 24 august 2018 at 13:58. Am copt 10 kg de vinete si 10 kg de ardei capia rosu, am tocat 3 kg ceapa si 1.5 kg morcov.am pregatit 1 kg de ulei si 910 g bulion( Promotia Sultan cu un borcan mic gratis) considerati ca ingredintele sun corecte sau ce sa mai adaug.Mulțumesc

Feluri principale Archives - Retete culinare - Romanesti

Chef Cătălin Scărlătescu (43 de ani) este unul dintrei cei mai de temut jurați ai show-ului culinar Hell's Kitchen - Iadul bucătarilor. Cu toate acestea, a împărtășit, în exclusivitate pentru Click!, câteva dintre cele mai importante secrete ale ciorbei, secrete pe care orice gospodină ar vrea să le afle Aperitive aperitiv gustos, aperitiv rapid, aperitive simple, rosii umplute, aperitive in imagini, retete aperitive Supe, ciorbe, borsuri Retete de ciorbe romanesti, ciorba de burta in imagini, ciorba de vacuta, ciorba radauteana, reteta de supa de pui, cum se face supa de pui, supa de pui cu taitei, supa de pui cu galuste, retete de supa, retete de ciorbe, retete de supe si ciorbe in imagini. - postezi reteta pe www.bucataras.ro si ai grija sa contina in titlul: Amintiri din copilarie + numele retetei (exemplu: Amintiri din copilarie Mincarica de prune uscate), doar aceste retete vor fi luate in considerare de juriu. - se va puncta cu note de la 1 la 5 introducere Reteta de somon la gril este una pe care trebuie neaparat s-o incercati daca aveti acasa o bucata de somon cu care nu stiti ce sa faceti. Cel mai des pregatim somonul pe gratar, insa vreau sa va arat ca si la tigaie poate fi la fel sau poate chiar mai gustos. In plus, cred sincer ca nu mancam suficient peste, de orice fel ar fi el. ️ Abonează-te și apăsă Clopoțelul pentru a fi la curent. Săptămâna trecută, într-o zi de primăvară nehotărâtă, într-o goană nebună după rezolvarea anumitor birocratice situaţii, în clipe în care ţi se pare că toate treburile s-au strâns într-o singură zi şi că fizic pare imposibil să le rezolvi pe toate, trebuie să mai şi mănânci câte ceva, chiar dacă masa, în perioadă de post, e gustarea pe fugă a câtorva.

. Pentru pranz si cina am idei, stiu cam ce ar trebui sa fac, pentru micul dejun e cam greu, ca in afara de lapte cu cereale si feta cu rosii, altceva nu prea stiu. Poate imi dati niste. Apr 15, 2018 - Reteta culinara Ciupercute umplute cu legume din categoria Aperitive / Garnituri. Cum sa faci Ciupercute umplute cu legum

Ne-a provocat sa pregatim o reteta din urmatoarele categorii: SALATE, RETETE INTERNATIONALE SI FELUL DOI. Am ales o placinta cu mere , foarte parfumata si aromata. Multumesc pentru reteta Cumpara si vinde online oua, carne, lapte, branza, artizanat, vin, palinca, legume, fructe, miere, pomi, rosii si utilaje agricole Comand 16:30- un iaurtel si doi covrigei cu cascaval 20:00- dovlecel cu cartof dulce (gatite la steamer) cu carnita de curcan (din supa de la pranz) si sos Bechamel- a ras castronelul- cam 200-220 gr 21:30- 200 ml laptic si nan Era o vreme cand nu credeam ca voi manca vreodata asa ceva, d-apai sa-mi mai si placa! Nu ca as fi avut ceva impotriva dovleceilor, dar nu ma omoram sa mananc mancarea, pe care - ce-i drept, foarte rar - o facea mama mea Gătire. 1 Taiați drojdia cu o furculiță și amestecați bine amestecul cu zahăr. 2 Preîncălziți kefirul. Adăugați-l într-un castron cu drojdie și zahăr. Se amestecă din nou totul. 3 Se agită oul într-un amestec și se amestecă toate ingredientele. 4 Adăugați un vârf de sare, făină și frământați un aluat elastic. Se spune că respiră în mâinile tale


Modificari termopane

Am mai avut o tentativa care a ajuns la cos. Pentu ca tava nu se roteste si mi-a ars-o într-o parte iar în cealalta era necoapta asa ca . Sunt în comerț acele friteuze cu aer cal precum Tefal Actifry sau Philips Viva ( mai sunt și altele?) despre care circulă legendele că pui, . Accesoriu perfect pentru mufins, cheesecakes si multe alte retete ! Pachetul contine: - Cupe de . Snitel de pui, gatit la Actifry.

Asa cum v-am promis, revin cu inca ceva pregatit la Actifry. De aceasta data am pregatit snitele din piept de pui. Chiftelute dietetice si foarte usor de facut cu doar o lingura de ulei. Gustul este cel din copilarie iar noua ne-au placut foarte mult.

Reteta de chiftelute la Tefal Actifry este absolut minunata. De cand am aparatul Actifry , am tot incercat preparate pe care in mod normal le-as fi prajit. Tu trebuie doar sa alegi din sutele de retete pe care le poti recrea cu friteuza de la Tefal, printre . Bine vinit la Mediashop Romania - Nr.

Make a crispy fruit dessert with just a little butter! Apples and bananas are the stars. Yummy on its own, or the start of a delicious crumble! Descoperă mai multe rețete în.

Asta ar fi presupus in mod normal sa fiu martora unui gratar porcesc, cu carnati, mici, halci si cateva pulpe ratacite de pui, dar de data . Noi am folosit o friteusa Actifry de la Tefal insa sunt convins ca merge. PPS: fara mare legatura cu reteta : exista si un alt porc, fara legume, din . Dun motive de protecţie a mediului, reţetele le puteţi descărca. ActiFry Genius: o friteuză versatilă și inteligentă! URMĂTOARELE REŢETE SE BAZEAZĂ PE POWER AIRFRYER XXL, CU O CAPACITATE DE.

Saptamana trececuta, cand v-am aratat reteta de rulouri cu branza gatita la noul meu aparat Philips Airfryer , va spuneam ca primul lucru pe . O carte de bucate este inclusa in pachet si mai mult de 3de retete sunt disponibile in . Prăjești, rumenești, coci sau prepari la grătar peste 2de rețete delicioase. ActiFried Kebab Recipe T, Crispy Chips, Tefal Actifry , Actifry Recipes, Air Fryer. Rețeța nu este întotdeauna primordială, dar de fiecare dată un . Al doilea video conține rețeta de șnițele de curcan în crustă de fulgi de porumb, preparate la airfryer , dar merg și la cuptor sau în tigaie . Manual de utilizare friteusa Tefal Actifry in 1.

Actifry - retete - postat în Tehnici, ustensile, ingrediente: Am cautat prin forum dar nu am gasit de aceea am deschis topicul. Cartofii prajiti, chiftelele si tot felul de preparate pane pot fi pregatite intr-un mod mult mai sanatos. Friteuzele inovatoare Airfryer iti permit sa . In luna noiembrie am onorat invitatia celor de la Gustos. Gateste sanatos cu Philips. Pai, tehnologia Rapid Air unica de la Airfryer va permite sa prajiti, coaceti,.

De exemplu, am deschis cartea de retete din cutia aparatului si . Cartea de rețete lipsea în această acțiune, iar instrucțiunile de utilizare . De la French fries clasici la rețete mai complexe precum somon . Reteta nu este intotdeauna primordiala, dar de fiecare data un element cheie. Nu stii care e cea mai buna friteuza Tefal Actifry ? Pentru o varietate in meniu, puteti gati o gama mare de retete de la cartofi prajiti, pana la carne, legume si . Compatibil cu retete lichide Functii si optiuni Moduri de gatit: Cartofi prajiti, gustari . Piept de pui cu lamaie- pentru dieta- in tigaia Actifry de la Tefal. O reteta sanatoasa si usor de facut! Cu această friteuză Tefal Actifry poți găti cartofi prăjiți, legume, pește și chiar.

Potatoes with Garlic and Coriander Actifry Recipes, Air Frying, Fresh Garlic,. MyActifry, descopera sute de sugestii de retete delicioase pentru intreaga familie. Varietate de retete mai mare pentru un bun echilibru .


Mini tarte Tatin cu caise si martipan – cu foietaj

Mini tarte Tatin cu caise si martipan – cu foietaj. Tarta rasturnata cu caise in varianta miniaturala. Caise umplute cu bucatele de martipan si acoperite cu cate o rondea de aluat foietaj. Sos catifelat de frisca cu martipan. Ce combinatie fina! Daca tot am pregatit caisele umplute pentru galustele din branza de vaci, am pastrat cateva deoparte pentru aceste mini tarte.

M-am tot gandit cum sa fac aceste mini tarte si mi-a venit ideea cu formele de cupcakes. Ce-ar fi daca as coace mai intai caisele umplute cu martipan (ca sa se inmoaie un pic) si le-as acoperi ulterior cu rondele de foietaj? Good idea!

Rezultatul a fost unul de vis!

Caise caramelizate umplute cu martipan si asezate pe rondele de foietaj crocant.

Sosul din martipan veritabil cu frisca (smantna dulce) este unul fabulos!

You can find it here reteta aluatului foietaj de casa (cu unt). If you don't have time to make puff pastry at home, I recommend the fresh puff pastry dough from Kaufland which is with BUTTER! (from refrigerators, not freezers).

Din cantitatile de mai jos rezulta 6 mini tarte Tatin cu caise si martipan – cu foietaj. You can multiply the ingredients as needed.


Gulia, ingredientul surpriza de care sa profiti in acest sezon

Banala si neinsemnata gulie poate fi cea mai buna descoperire de sezon. Textura crocanta si gustul unic te vor surprinde si daca pana acum nu ai folosit-o decat in salate, iti vei schimba parerea.

Multi bucatari din restauratele din strainatate o numesc leguma momentului. Nu pentru ca ar avea o aparitie spectaculoasa, ci pentru ca au gasit in ea un ingredient pe care pot sa il puna in valoare intr-un mod placut in retete.
Gulia este inrudita cu varza, seamana cu o ridiche uriasa si creste la suprafata solului, nu in pamant asa cum ai putea crede. Are un gust placut, usor dulceag, asemanator cu al verzei si al napilor, si textura crocanta si proaspata. Poate fi folosita cruda sau gatita in retete si incusiv frunzele ei pot sa isi faca loc in preparate delicioase.

Gulia era extrem de populara in Italia, in secolul XVI, iar apoi a fost adoptata cu bratele deschise de germani care au apreciat-o si reinventat-o in retete. Unul din preparatele traditionale nemtesti este compus din cuburi de gulie gatite a aburi servite cu un sos alb din lapte, unt, smantana si nucsoara.

Cum sa folosesti gulia?

In primul rand trebuie sa scapi de coaja ei tare si fibroasa. Apoi sa tii cont de faptul ca gulia oxideaza la fel de repede ca merele si ar fi bine ca pana sa o folosesti in preparat sa o stopesti cu putina zeama de lamaie.

Pregateste din gulie o salata simpla sau cu alte radacinoase. Ii poti adauga un dressing cu mustar sau o salsa verde cu fistic. Cea mai buna combinatie este formata din felii de gulie, felii de mere, fenicul, nuci si branza de capra, ulei de masline si zeama de lamaie.

Adauga gulie intr-o supa sau ciorba de legume, alaturi de morcovi, ardei gras sau cartofi pentru ca va aduce putin din aroma ei dulceaga in aceasta combinatie.

Coace gulia la cuptor sau pe gratar. In acest caz nu e nevoie sa o decojesti. Va trebui, insa, sa ai rabdare aproape 2 ore ca sa descoperi apoi un interior moale si cremos, aproape ca un piure. Va fi o granitura delicioasa pentru o friptura de peste.

Poti coace gulia curatata si feliata alaturi de vinete si cartofi pentru o garnitura satioasa langa fripturi de pui sau curcan.

Soteaza tulpinile. Daca ai cumparat gulii cu tot cu tulpini si frunze, nu le arunca atunci cand le cureti. Le poti toca marunt si sota in putin ulei pentru a le adauga ca decor la supe sau salate.

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Video: Αφράτα, ζουμερά μπιφτέκια με πατάτες στο φούρνο. PaxxiE109 (June 2022).