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Preparation time: less than 30 minutes
RECIPE PREPARATION Persian fruit salad:
Peel and cut all the fruit. Squeeze the lime so that the fruits do not oxidize. Add rose water and mix a little. Let it cool for a few hours. Sprinkle with pomegranate seeds or currants.
Ingredients for fesenjan, Persian recipe
- 500 g boneless chicken legs
- 1 white onion
- 250 ml clear chicken soup
- 1 tablespoon muscovado brown sugar
- 4 tablespoons pomegranate concentrate (pomegranate molasses, can be found at Arab shops or can be prepared at home by boiling natural pomegranate juice until it drops to about & # 8531)
- 1 cup crushed walnuts
- 1 tablespoon butter
- Olive oil for frying
- Seeds from half a pomegranate, for garnish
- & frac12 teaspoon turmeric
- & frac14 teaspoon cinnamon
- & frac14 teaspoon nutmeg
- Pepper and salt to taste
- FOR GASKET:
- 180 g long grain rice
- 1 tablespoon chopped onion
- 1 clove garlic
- 250 ml clear chicken soup
- 1 teaspoon turmeric
- Hardening oil
It is very, very important not to forget to put pepper in fesenjan. In the story of One Thousand and One Nights, Badr Al-Din Hasan forgets to put pepper in the food he serves to the Sultan, and he, in anger, destroys his inn and threatens to crucify him.
Preparation for the Persian recipe of fesenjan
First I chopped the walnuts, hardened them in butter and put them aside.
I browned the diced chicken legs in oil. I put them aside and hardened the onion. I put the chicken legs back in the pan, I added the chicken soup, the pomegranate concentrate, the nuts, the sugar and the spices. I left the food on medium to low heat for about half an hour, until the chicken became tender.
For the golden rice garnish, I hardened the rice together with the onion and garlic in oil. I added chicken broth mixed with turmeric and let it all boil until the rice swelled and absorbed the liquid.
At the end, I sprinkled pomegranate seeds over the steaming fesenjan, served with golden pilaf.
Good appetite from Seherezada!
The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win
BistroMar, the bistro fishery from Piata Floreasca, has been officially launched
On Thursday, June 14, 2018, the official launch of BistroMar a bistro fishery located in Floreasca Square in the Capital.
The inauguration event of BistroMar, the restaurant where the delicious fish and seafood specialties of the Alfredo Seafood brand are prepared according to special recipes, signed by Chef Cătălin Jernoiu, brought together a series of personalities of Bucharest public life, reporters, bloggers or influencers, but also other guests. The tone of the fun was set by Daniel Buzdugan who led the audience on a short cruise through the delicacies fished in the world's seas and oceans, while Chef Cătălin Jernoiu delighted those present with a series of unique dishes.
He also attended the event Cristian Dărmănescu, General Manager Bistro Mar and Founder Alfredo Seafood.
BistroMar is the restaurant with the most varied offer of marine specialties, many cooked in cooking shows & # 8211 part of the special experience offered to customers. Wild fish is one of the stars of the menu, BistroMar being one of the few restaurants in Bucharest where you can enjoy it!
The concept BistroMar successfully combines the relaxed atmosphere with delicious recipes prepared in front of customers.
BistroMar, the restaurant with the richest range of fish and seafood, opened in Floreasca Square
BistroMar, a restaurant that offers the richest range of wild fish, aquaculture and seafood specialties exclusively from Alfredo Seafood, was officially inaugurated on June 14, in a unique event attended by many celebrities - singers, TV presenters, actors, culinary, fashion and lifestyle bloggers - as well as business people. BistroMar is a family business that combines the knowledge and business experience of the Dărmănescu brothers: Mihai Cristian Dărmănescu, the founder of Alfredo Seafood, one of the most important local fish and seafood brands and Diana Dărmănescu, a successful entrepreneur in the pharmaceutical and packaging production.
Daniela Nane, Diana Dumitrescu, Ioana Ginghină, Ștefan Bănică Jr., Vlad Miriță, Petre Roman, Bianca Dragomir (singer and actress), Irina Mohora, Diana Bart and Ana Barbu (TV presenters at TVR, Prima TV, respectively Digi24) have were just some of the well-known names who came to taste the specialties brought from all over the world and cooked, during the event, by Chef Cătălin Jernoiu and his team. The tone of the fun was set by Daniel Buzdugan who led his guests on a short cruise among the delicacies fished in the seas and oceans of the world. Cristian Mărgărit, a nutrition and fitness consultant with about 17 years of experience, spoke about the benefits of fish and seafood and their importance in a healthy diet.
During the evening, several live cooking shows were organized during which Chef Cătălin Jernoiu and BistroMar chefs showed their mastery, preparing several spectacular specialties, including: grilled tuna in tempura crust, tuna carpaccio, octopus at Galiego, grilled swordfish, BistroMar platters with seafood. Among the most appreciated moments was the demonstration of slicing some spectacular varieties of fish, such as tuna and swordfish, as well as the preparation of salmon tartare with mango and tuna tartare with avocado, in liquid ice shows. .
The restaurant is located in Bucharest, inside Floreasca Square, on Banul Antonache Street no. 41 and has an area of 50 m 2 inside and a terrace of 30 m 2. Focused on the concept of live cooking, BistroMar is a Gourmet Bistro that combines a relaxed spirit with an urban setting and a friendly team. Among the peculiarities of the restaurant is the preparation of specialties directly in front of customers, who can talk to the chefs and ask them for culinary advice or request certain customizations of the recipes, depending on taste. BistroMar is one of the very few restaurants in the capital whose menu includes many wild fish specialties. Another advantage is the extremely large variety of fish and seafood varieties, which come from all over the world. Some of them are ultra-fresh products, fished and transported in the country at intervals ranging from 10 to a maximum of 60 hours. Unique and very fresh marine and ocean specialties are displayed in an ice cabinet where customers can choose what they want to test. In terms of prices, BistroMar falls into the medium-high segment, a lunch for one person being around 90 lei a la carte and 60 lei for the menu of the day.
Among the star dishes of the BistroMar menu are: Alaska black code, Black Tiger tempura shrimp with wasabi sauce, the “a la Galiego” octopus with baked potatoes. Appetizers include: tuna tartare with avocado, salmon tartare with magician, fried mixed or fried anchovies with special BistroMar sauce. The menu contains dishes for all tastes, with simple recipes, but which are distinguished by a special flavor, such as: fried anchovies, caviar salad or sturgeon borscht and so on
The star specialties, some of which can only be found at BistroMar, include: fresh bluefin tuna, wild royal sea bream, sea wolf, wild Argentine shrimp, pagel (pink sea bream), sea scorpion, sea swallow, John Dory (fish carpenter), dentex, seriola, sea tongue, turbot, swordfish, mussels St. Jacques, oysters, prawns, fish, but also common fish such as cod, hake, mackerel and herring.
The fish and seafood on display in the ice showcase come mainly from the continental seas of Europe, from closer sources such as: Greece, Italy (Mediterranean), but also more distant: Spain (Atlantic), Denmark, Norway, Ireland , France, Portugal. Frozen packaged products are also offered, which come from great distances: USA, Russia, South Africa, India, Argentina. Alfedo Seafood's attention in the selection and processing of fish is complemented by its preparation according to special recipes, by the BistroMar team of chefs, and by the choice of the healthiest and quality ingredients. Thus, the recipes created by Chef Cătălin Jernoiu are seasoned with sauces and garnishes that use lemons, tomatoes, artichokes and mascarpone from Italy, baby vegetables (fully cooked miniature vegetables) from Belgium, greens from carefully checked local suppliers, etc.
“One of the objectives of BistroMar is to support the campaign to increase fish consumption to at least one meal a week. Among the biggest problems, which keep Romania in the bottom of Europe in terms of fish consumption per capita, is the apparent difficulty of its preparation. We, at BistroMar, try to explain to our customers what are the most efficient cooking methods, we take care of threading, desoldering, etc., so we continue directly the education process we have been talking about for the last two years ", said Mihai Cristian Dărmănescu, general manager of BistroMar and founder of Alfredo Seafood.
BistroMar is a restaurant based on fish and seafood specialties, opened in early 2018 following an investment of about 200,000 euros. It works in an integrated concept, being the first store selling Alfredo Seafood products, a brand with 15 years of experience in selecting, importing, processing and distributing the best quality fish and seafood products. (Press release & # 8211 June 2018)
Eggplant parmesan classic parmesan eggplant recipe
Eggplant parmesan classic italian recipe. Eggplant au gratin with cheese and baked tomato sauce. How to make Parmesan eggplant? Baked eggplant with parmesan, mozzarella and Mutti tomato juice. Where does the name & # 8222parmigiana di aubergines come from?
One of the tastiest Italian recipes is eggplant parmesan & # 8211 eggplant parmesan. In some areas it is known as aubergines with parmesan cheese. Anyway I would say these baked eggplants I assure you they are delicious!
You already know me and you know I'm trying to offer you classic recipes as close as possible to the original. I get up and research, compare different sources (books, internet, friends) to find the original recipe of a dish (if there is such a thing). In this case eggplant parmesan I found out that the name has nothing to do with Parmesan cheese but with the shape in which the eggplant slices are cut and arranged: like parallel slats (planks) in a wooden shutter. Parmigiana is a popular dish in southern Italy and can be made with zucchini, not just eggplant. The origin of eggplants is oriental, being brought by the Arabs to Spain and then to Sicily, during their domination. It seems that the wooden shutters with parallel slats are of Persian origin and were introduced 1000 years ago in the southern part of Italy, as protection against excessive heat. (source here). This is what a & # 8222 shutter window & # 8221 (image source) looks like.
Of course, there are voices that attribute this dish to the Parma region and link it to the presence of Parmesan in it. In fact, eggplant parmigiana has become a national Italian dish, being accepted many types of cheese, depending on the region: parmigiano reggiano, pecorino siciliano, mozzarella, scamorza and caciocavallo. So it's nothing & # 8222nailed & # 8221.
Also, the method of slicing and frying eggplants also varies: from long and narrow slices to slices that can be simple fried, only salted, can be rolled in flour and then fried or just greased with a little oil and grilled . I chose the last option because it is the most dietetic, being known that eggplant absorbs oil from the pan like a sponge and in this recipe we have considerable amounts of fatty cheeses.
In all these recipes, however, the emphasis is on the quality of the tomato sauce. It must be a tasty and flavorful sauce with garlic, onion and basil and necessarily prepared from ripe tomatoes, sweet and juicy. And who else can offer us something like this (all year round) than Mutti! The tomatoes are collected by Mutti from local producers in the Parma area, being grown without chemicals and harvested in high season. Through classic preservation (only with a little salt and without any chemical additives) Mutti offers us both tomato juice and puree, canned whole tomatoes and many other goodies.
The full range of Mutti products can be found here.
For this recipe I chose to use Pass Mutti the 700 ml bottle & # 8211 offered in both variants & # 8222natur & # 8221 as well as naturally flavored with basil (the one with the green lid). A madness of flavors! In this past we even find fresh basil leaves & # 8211 can be seen with the naked eye and great smell. The label says it is made of: 99% tomatoes, 0.1% basil and salt. Like home! Tomato puree can be used in pasta or pizza sauces.
If you are fond of pumpkin au gratin with tomato sauce and cheese (parmigiana di zucchine) then I recommend this recipe.
Let's get to work! From the quantities below we obtain approx. 6-8 servings of eggplant parmesan.