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Spirals with fish


We clean the vegetables and wash them.

Grate the carrot on a large grater, then fry it in hot oil, add the diced onions and leave until they penetrate well. Quench with tomato paste.

We clean and wash the pangasius fillet, then with an absorbent napkin we wipe off the excess water from it. We cut the fish into cubes.

Put the fish over the boiling sauce, season with salt, pepper to taste, let it boil, chewing from time to time, then finally add the finely chopped garlic and basil.

Until everything penetrates, put the water with a spoonful of salt, to boil for pasta.

When the water boils, pour the pasta into it and boil it until it becomes thick.

Finally, mix the pasta with the fish sauce.

Serve warm.

Good appetite!


Mini tarts with fish

Mini fish tarts ideal during tooth eruptions. Did I surprise you ?!

Specially made for children, these fish mini pies are nutritious, rich in vitamins, calcium and healthy fats. They are quite easy to hold in your hands and, because they are slightly crunchy, they are suitable for periods of tooth eruptions.

Ingredients

  • 300 g of dough, (see the recipe here - https://diversificare.ro/retete/2012/10/aluat-fraged-pentru-placinte-tarte-si-alte-bunatati-de-la-1-an/)
  • 100 g tuna, (can be canned or baked tuna 10-20 minutes)
  • 1 red, small
  • a few black olives
  • a cup of cream
  • 50 g of cheese

Steps needed to prepare

  1. Spread the dough on the work table. The dough sheet should be thin, about half a centimeter.
  2. Cut the dough into 6 rectangles or 6 discs using a cup or a glass. Place all & icircn tray.
  3. Mix the tuna with the cream and place a part of the mixture on each side of the dough, then lift the edges of the dough up.
  4. Cut the olives into slices.
  5. The tomato is cut into 6 slices.
  6. Put a slice of tomato and a few slices of olives on each mini-cake.
  7. Grate cheese on top.
  8. The corners of the dough can be joined so as not to spread the filling when baking.
  9. Bake the mini tarts in the preheated oven for half an hour over medium heat.
  10. I'm ready to brown the dough on the edges.

Tip: You can bake mini pies with fish in muffin tins. Of course, the dough must be cut to sizes that are suitable for the shapes you have.


If you don't want to waste food on the Easter table, you can put it in the freezer!

Recipes. The leftovers can be put in the freezer, because they do not change, do not change the texture or taste, in most cases. It is very important that the food is portioned firmly so that you can eat it at once, so as not to re-freeze it. You can freeze steak, sausages, sarmales and even soups or broths. Indeed, it is not recommended to freeze eggs or cheese, because the fat in the cheese separates from the water at low temperatures, and the food will change its texture and taste.


Spirals with garlic and corn

And crispy and fluffy and with garlic taste :). I found the recipe interesting, especially since it is fasting, so last night I tried it and I can write you that I liked it (that's why I'm posting it :)).

  • 300g wheat flour
  • 200g corn flour
  • 300-320ml warm water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 16g fresh yeast
  • 2-3 tablespoons olive oil
  • 7-8 cloves of garlic
  • 1 link green dill
  • a little pepper

1. Rub the yeast with the sugar, add 2 tablespoons of warm water and leave it warm for 10 minutes.

2. Mix the flour and form a pile on the kneading board.

At the edge we put the salt and in the middle we make a hole and add the raised yeast.

3. Knead, gradually adding warm water until you get a dough that comes off the fingers.

4. Leave to rise covered for 1 hour.

5. Spread the dough on the table sprinkled with flour in a sheet 5-7 mm thick and grease it with oil mixed with crushed garlic. Sprinkle with chopped dill and roll lightly.

6. Cut with a well-sharpened knife 1.5 cm rolls that we place in the tray lined with baking paper.

7. Let them rise for another 20 minutes and then grease them with olive oil.

8. Bake for 20 minutes at 180gC (the recipe said 20 minutes at 200gC, I thought the temperature was a bit too high and I reduced it).

The recipe is taken from gotovim-doma.ru

If you don't like it or you can't eat garlic, you can give it up and replace it with aromatic herbs.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Steamed fish with aromatic herbs for children

Does your child not like fish? Chef Florin Dumitrescu knows the secret by which you will make him pop!

Over time, to convince even those who do not like fish to start eating, I discovered the following: The main reason why many do not even want to hear about fish is because they tasted much too well cooked. ! And a fish prepared in this way will be dull, dry and tasteless.

Cooking a fish properly is one of the biggest challenges in the kitchen. Temperature is extremely important, the origin of the fish is even more important, and the way it can be cooked is essential. That's why I found this method to cook any kind of white fish, no matter how long, without losing its taste or texture.

All you have to do is buy a quality fish, slightly fatty and with few bones. Ask someone who knows how to fillet it, and then the whole process of cooking a good fish is much easier.

Ingredients (2 servings)

  • 2 pieces (4 fillets) of white fish: sea bream, sea wolf or trout
  • 15 gr thyme
  • 15 gr basil
  • 1 bunch of parsley
  • 50 ml of olive oil
  • 1 lemon
  • 4 sheets of nori sushi

Method of preparation

Take the fish fillet, sprinkle salt and freshly ground pepper over it, a drizzle of olive oil, then place the pieces on a sheet of dry seaweed (moisten the seaweed with a little water before).

Place a sprig of basil, thyme, three sprigs of parsley and two slices of lemon on top of the fish.

Be careful not to put the lemon directly on the fish meat, but on the skin, otherwise the taste will be much stronger on the part with which the lemon came in contact!

Roll the seaweed sheet and place the fish in a small bamboo steamer for 30 minutes.

Place the steamer over a pot of water. Left on high heat it will produce enough steam so that the fish wrapped in aromatic herbs and sushi clouds will be cooked perfectly, not too much.

It is a healthy and correct way to cook a fish for any amateur / beginner in cooking.


Fish oil. Why you should eat it daily

Fish oil should be consumed daily, experts say. It is rich in Omega-3 fatty acids, which are important for maintaining good health.

The fat extracted from fish tissue (herring, tuna, anchovies, mackerel, cod or cod liver), fish oil contains vitamins A and E, but also Omega-3 fatty acids.

The types found in fish oil have greater health benefits than Omega-3 found in plant sources (alpha-linolenic acid or ALA).

The non-essential Omega-3 acids provided by fish oil have many health benefits. Contributes to the normal development of the brain and eyes, prevents and fights inflammation, heart disease

The World Health Organization recommends eating two servings of fish every seven days and a daily intake of 0.5 g of EPA and DHA Omega-3 fatty acids.

If you can't eat fish twice a week, take a fish oil supplement containing 500 mg of EPA and DHA per 1,000 mg of oil.


Fish plate (baked)

Hmmmmmmmm over. I don't like fish, but it looks great.

very good recipe :) congratulations! now I'm done cooking .. delicious !!

Thanks! And & quot; good appetite! & Quot, if you just finished cooking the plate)

One question, it can also be prepared in jars for the winter.

Because I haven't tried or heard of it, I tend to say that it's not possible, but I might be wrong - as zacusca is sterilized, why can't fish plaque be sterilized as well. But I'm sure you'll get an answer if someone tried.

I cooked it too, it looks very tempting, I hope it is delicious as it looks.

I hope the plate was as delicious as it promised.

It looks fff good and I think it's also tasty but my family doesn't appreciate the taste of onion mixed with fish so I have another recipe. if you want I can give it a try. she is very good but she is different DANIELA

Daniela, if you had time to write it, I would be very grateful.

I received it, but unfortunately just yesterday I saw it. Thanks!

The plate is in the oven. The pretzel is waiting for my students. I really liked your answer after the message I gave you. But let's talk about fish. My husband and I are fishermen. We make our holidays on the pond in general, so I would like to see more recipes that involve fish. Preferably carp is our favorite. Not that I wouldn't know how to cook it, but maybe I come with something special so that I can amaze mine. Thank you once again for what you do, you are of real use to us, mothers and wives eager to experience something else in the kitchen. All the best, Paula.

It seems to me that there are a few, so I will try to publish more recipes with fish. In case you haven't noticed, there is also a favorite fish recipe - CARP it couldn't be missing from a respectable culinary blog :) (to find it faster, I left a link to it under the bold word).


The peas are washed and boiled in a pot, along with the onion cut into quarters and the garlic cloves. Cover with water and leave on the right heat, keep until the peas are well boiled, but do not change their color.

While the peas are boiling, prepare the salmon. Cut, wash well, grease with oil, salt and pepper and finally season with dill. It is best done in a grill pan and on the grill, so the risk of getting caught on the grill disappears. Leave for about 5-7 minutes on each side.

Remove the peas from the boiled water and place in a blender, along with the boiled onions and garlic. Stir until finely pureed, add to the water in which it boiled. At the end add 2 tablespoons of olive oil and cream. Mix well, then add the lemon juice and season with salt. Put a little cream on the plates over the puree.

Grilled pea puree with fish is served hot, along with a glass of white or red wine. Good appetite!


Fish and seafood menus for New Year's Eve

Oysters with cucumbers and fresh greens

Ingredient:

  • 20 fresh oysters
  • Half chopped pear into small cubes
  • A finely chopped cucumber
  • A finely chopped hot green pepper
  • A few strands of finely chopped coriander
  • Half a teaspoon of coriander seeds
  • A teaspoon of ginger root given on the grater
  • Lemon juice
  • A teaspoon of fish sauce
  • A tablespoon of olive oil
  • Salt and pepper to taste

Method of preparation:

In a pan, fry the coriander seeds for 2 minutes. Then grind the seeds in a mortar. In a bowl, mix all the ingredients except the oysters. Place the oyster halves on an ice tray and add a teaspoon of the vegetable and spice mixture to each. Serve immediately, with various sauces, according to preference.

Sushi with sea urchins, tuna or salmon

Ingredient:

  • Sea urchins, tuna or fresh salmon
  • A cup of boiled rice
  • 2 teaspoons spicy sauce
  • A teaspoon of black rice vinegar
  • A teaspoon of ginger grated
  • Half a teaspoon of sugar
  • Half a teaspoon of sweet rice wine (mirin)
  • Lettuce leaves
  • A tablespoon of sunflower oil
  • Salt and pepper to taste

Method of preparation:

Mix all the ingredients, except the fish meat. Wrap the pieces of fish meat in a "meatball" of seasoned rice and serve on lettuce leaves. You can decorate with radish sprouts and thin slices of onion.

Skewers with artichokes and smoked salmon

Ingredient:

  • 15 artichoke hearts, drained of oil (can be found)
  • Celery stalks
  • Smoked salmon
  • A red onion

Method of preparation:

Put the artichoke hearts in the preheated oven for 10 minutes until golden brown. Cut the celery and onion stalks into 2-3 cm pieces and fry in a pan in a tablespoon of oil for 3 minutes. Put pieces of salmon, artichokes, onions and celery on the skewer.

Raw shellfish, "greased" with lemon juice

Ingredient:

  • 6 pieces of fresh shellfish
  • 2 tablespoons olive oil
  • Lemon juice
  • Multicolored salt and pepper to taste

Method of preparation:

The shellfish is raised and placed on a cold plate. Sprinkle with olive oil, lemon juice and sprinkle with pepper and salt. Serve immediately.

Tuna with mini oranges and jalapeno peppers

Ingredient:

  • 6 pieces of tuna 2 centimeters thick
  • Salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Lemon juice
  • A finely chopped jalapeno pepper
  • 4 mini oranges (kumquat fruit)
  • Mint leaves and lettuce

Method of preparation:

Season the tuna with salt. In a frying pan, put the butter, olive oil and lemon juice and add the japaleno pepper and fruit slices. Saute for 2-3 minutes, then add the tuna and fry over medium heat for 2 minutes on each side. The dish is served on a plate garnished with lettuce and mint leaves, over which is added the sauce from the pan and, optionally, sesame seeds.

Baked salmon with citrus salad

Ingredient:

  • A line of salmon
  • Salt and pepper to taste
  • 2 teaspoons olive oil
  • 2 teaspoons poppy seeds
  • 2 oranges or tangerines
  • 1 grapefruit
  • 1 avocado
  • 2 sprigs of green onion

Method of preparation:

Preheat the oven to 180 degrees Celsius. Place the salmon on a baking sheet and season with salt and pepper. Bake for 20 minutes. Meanwhile, mix the citrus and avocado slices in a bowl with the olive oil and poppy seeds and season with salt and pepper. Remove the salmon skin. Place the meat on a plate and add the fruit salad. Optionally, finely chopped green onions can be added.

Mussels stuffed with foie gras

Ingredient:

  • 20 fresh mussels
  • 4 tablespoons olive oil
  • A red onion
  • 2 tablespoons white wine vinegar
  • 4 tablespoons foie gras cream
  • 4 tablespoons soft unsalted butter

Method of preparation:

Preheat the oven to 180 degrees Celsius. In a bowl, mix the olive oil with the julienned onion. Place the onion on a baking sheet and bake for 40 minutes. After the time has elapsed, remove the onion from the oven and finely chop. In a pot, put the fresh mussels, a cup of water and vinegar. Cover, bring to a boil and simmer for 10 minutes. Remove the mussels and place them on a plate (set aside the ones that have not come apart). Strain the liquid and place in another pot, add the foie gras cream, then simmer again until a thick sauce is formed. Add the butter and chopped onion, mix and leave on the fire for another 4-5 minutes. Fill the mussels with the resulting cream and serve with slices of toast.

Crab meatballs wrapped in sesame seeds and remoulade sauce

Ingredient:

  • A finely chopped medium white onion
  • A tablespoon of sunflower oil
  • Salt
  • 3 tablespoons mayonnaise
  • A tablespoon of white wine vinegar
  • 2 cloves finely chopped green onions
  • half a teaspoon of chilli powder
  • 500 grams of crab meat
  • 3 tablespoons sunflower oil
  • Half a piece of chopped fennel
  • A finely chopped red onion
  • Half diced red bell peppers
  • A finely chopped hot jalapeno pepper
  • 2 tablespoons brandy
  • 2 tablespoons mayonnaise
  • The juice of half a lemon
  • A bunch of finely chopped fresh parsley
  • A few strands of finely chopped tarragon
  • 3 teaspoons tabasco sauce
  • 3 whole eggs
  • A cup of flour
  • 3 tablespoons black and white sesame seeds

Method of preparation:

Remoulade sauce: put the chopped julienne onions in the oven, then finely chop and mix with the rest of the ingredients. Add salt to taste.
Crab meatballs: in a deep frying pan, heat 2 tablespoons of sunflower oil, add fennel, onion, bell pepper and jalapeno pepper and sauté over medium heat until soft, about 7 minutes. Add 2 tablespoons of brandy and leave on the fire for another 1 minute, until the alcohol evaporates.
In a bowl, combine mayonnaise, lemon juice, parsley, tarragon and Tabasco sauce. Pour the sauteed vegetables, mix, then add the crab meat. Mix the composition well and form round meatballs by hand. Place the meatballs on a flat platter and cover with cling film, then refrigerate for an hour. Preheat the oven to 180 degrees Celsius. Beat 3 eggs and put the flour and sesame seeds in different bowls. Take the meatballs out of the fridge. Pass the meatballs through the flour, then through the egg and again through the flour, then roll them through the sesame seeds. Place the "dressed" meatballs on a baking sheet and bake for 20-30 minutes or fry in an oil bath. Serve the meatballs with remoulade sauce.

Black pasta with mussels

Ingredient:

  • 1 kilogram of mussels
  • 200 grams of black spaghetti
  • 2 tablespoons olive oil
  • A medium onion
  • 2 cloves of garlic
  • Dry thyme
  • 2 cups dry white wine
  • A cup of cooking cream
  • Salt and pepper to taste

Method of preparation:

In a frying pan, put the olive oil, chopped onion and sliced ​​garlic, sauté over medium heat for 10 minutes. Add dried thyme and wine and bring to a boil. Add the mussels and cook for another 3 minutes, until the carapace opens. Remove the mussels and leave the liquid on the fire for another 2 minutes. Add the cooking cream and leave on the fire for another 3 minutes, until a thicker sauce is obtained. Add the mussels, salt and pepper to taste.
In a pot of boiled water and salt, add the pasta and let it boil according to the instructions on the package. Drain and serve al dente, along with the mussels in white sauce.

Spring packs with shrimp or baby octopus

Ingredient:

  • 10 sheets of rice
  • 100 grams of rice for boiled sushi
  • 10 shrimp and / or baby octopus
  • A few finely chopped basil leaves
  • 2-3 finely chopped mint leaves
  • A few strands of finely chopped fresh coriander
  • 4 teaspoons fish sauce
  • A cup of water
  • Lemon juice
  • A clove of garlic
  • 2 tablespoons sugar
  • A teaspoon of chilli powder
  • A tablespoon of finely chopped hazelnuts or walnuts

Method of preparation:

Boil the water and pass the rice sheets through it for 1-2 seconds, until it softens. Put on each sheet a previously sautéed shrimp or baby octopus, a little rice, chopped hazelnuts, basil, mint, coriander. Tighten the rice sheet at the ends. In a bowl, mix the fish sauce, 3-4 tablespoons of water, lemon juice, crushed garlic, sugar and chilli powder. Mix well and serve with spring packets


Fish diet. How to lose 4 pounds easily in just 7 days without severe dietary restrictions

After the copious Easter meals, many women are already thinking about what diets to use to get rid of the extra pounds accumulated after the holidays. If you have no idea what diet you can adopt, then we offer you a healthy diet, which gives guaranteed results in the shortest time.

It is about the fish diet that helps you lose 4 kilograms, in just one week, according to lyla.ro. It contains foods that help you stay healthy and give you energy. This diet has few restrictions and is very tasty. Fish should not be missing from your diet, because it is rich in Omega-3 fatty acids which contribute remarkably to lowering cholesterol and improving blood circulation, also protecting the cardiovascular system.


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