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The salmon medallions are washed, drained, sprinkled with lemon juice and seasoned with salt and pepper. Place in a bowl in which I put 3-4 tablespoons of water and put in the oven (you can put and on the grill-as everyone prefers)
Separately, finely chop the onion and spinach (let it thaw) and simmer in a little butter. Season to taste with salt and pepper.
When the fish is ready, remove the bowl from the oven, pour over the spinach, grated cheese and beaten eggs. Put in the oven and leave until well au gratin. Serve hot.
First of all, I like to boil the sheets a little when I prepare lasagna with commercially bought sheets. I put salt water in a saucepan, when the water starts to boil 2-3 times at a time for 1-2 minutes….
For the white sauce: heat the olive oil and butter. Add the flour and mix with a pear like a whisk until the flour has dissolved and let it simmer for 2 minutes. Gradually add the hot milk, stirring until the sauce reaches the desired consistency. Season with salt and a little freshly grated nutmeg. We do not add many spices to the sauce because the sauce will borrow from the taste of the fish, which was seasoned before it was made. At the end, add the cream to the sauce and mix. Let it cool a bit, add the boned fish and mix lightly so as not to crush the fish pieces too much.
Put 2 tablespoons of olive oil in a pan, add the washed and sliced leurda. Let it cook for 1 minute, add the frozen spinach (I didn't defrost it in time), put the lid on the pan and leave it on the fire until the spinach is completely thawed, and the leurda has softened. Season with salt and freshly ground pepper.
Assembly: take a heat-resistant dish and grease it well with butter. We put a first layer of lasagna sheets, over we put half of the spinach mixture, we distribute evenly, over the spinach we put half of the white sauce with salmon, we distribute evenly, over the grated cheddar cheese, another layer of lasagna sheets, spinach mixture, sauce white with salmon, grated cheddar cheese, the last row of lasagna sheets. Over the last layer of leaves we put grated cheddar cheese, finely chopped chivas, beaten egg with a little milk. Cover the bowl with aluminum foil and put it in the oven heated to 170 degrees for 40 minutes. Let it cool a bit, portion and serve with parmesan, and if you like you can add mint leaves and a little oil with lemon infusion. Let it be useful to you.
Spinach After The Frying Pan
Spinach pulled the pan. Recipe in five minutes. 2 tablespoons oil. You can make it with pan-fried spinach food, like the one in the photo, you can eat it raw, the most suitable in salads, in juices in smoothies, in pies in cannelloni in lasagna, etc. It can be served as such or as a garnish for various.
08 05 2019 pan-fried spinach prepared by youtube post. Spinach after ingredient pan. See also recipes for pan-fried bean hummus and sauteed spinach. 30 gr butter oil salt pepper 2 cloves garlic.
300g spinach 4 5 cloves garlic a tablespoon oil a teaspoon olive oil a teaspoon basil a knife tip salt a lime. If you liked our spinach pan recipe, don't forget to review it. If you liked our pan-fried spinach recipe, don't forget to review it. Spinach pulled from the pan.
After soaking, season to taste and add the garlic. 300g spinach 4 5 cloves garlic a tablespoon oil a teaspoon olive oil a teaspoon basil a knife tip salt a lime. Breakfast or maybe spring lunch. Spinach in the pan when I was at.
89 homemade recipes with pan from the largest cooking community in the world. I recommend a mushroom dish that I make very often and we like it very much. For successful culinary photos use nikon d3500. Posted on March 13, 2013 by adi hădean and has 23 comments.
and spinach and mesh can be made in many ways. Put the melted butter in the pan, add the cleaned spinach and mix it well. They are easily made into syrups and eaten just as quickly, you need about 500 grams of mushrooms or whatever quantity you want and as a garnish we served them with egg yolks on a bed of spinach, a delicacy. Green or dry dill.
After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with personal care products from babyliss. Zucchini au gratin with garlic. 500 g fresh spinach.
Gheorghe Voicu recipe: Baked salmon in sweet-hot crust and almond flakes
Voicu Gheorghe is a former scientific researcher and business owner, with a great passion for art, in all its forms. At the age of 77, the contestant appeared before the jurors from & quotMasterChef & quot with a dish that made the chefs lick their fingers: baked salmon with sweet-hot crust, dijon mustard, brown sugar and almond flakes, which served it with a zucchini salad. You can find the recipe below.
Take a piece of salmon fillets of 180-200 gr. It cleanses the skin. Check that it has no bones (which may be removed). Season the fillet with salt, pepper, grated peel from a lime and place in a baking tray. Separately prepare a sweet-hot sauce with the following ingredients: 100 ml dry white wine, 30 mg table butter, juice from 1/2 lemon, juice from 1/2 lime, 2 tablespoons (30 gr) capers, 2 pcs star anise (max 5 gr), 1 tablespoon grated ginger, 1 teaspoon (5 gr) green peppercorns (or Sichuan pepper), salt. Mix everything in a small bowl and put on the fire for about 3 minutes.
Preheat the oven to 180 degrees before inserting the tray. Pour the sauce over the salmon in the pan, where next to the fish we put a bunch of cherry tomatoes and a sprig of rosemary. Put the tray in the oven for about 13-14 minutes, until the fish becomes opaque in the center.
Meanwhile, prepare the sweet-hot crust, mixing in a small bowl 2 tablespoons Dijon mustard with a tablespoon of brown sugar. Remove the tray from the oven and pass on the upper grill & ndash medium strength. Spread the sweet-hot mixture over the hot salmon fillet, and sprinkle 30-40 g of almond flakes on top. Reinsert the salmon tray on a higher level of the oven (under the grill), where it is left to au gratin for about 3 minutes or until the almonds acquire a copper color (lightly fried).
During this time, the cherry tomatoes were also baked in the tray, which will be both a garnish and a decoration on the serving platter.
Prepare the basic garnish separately: take 125 gr of basmati & ampsalbatic rice and boil it in salted water, over a moderate flame, for about 16 minutes. At the end add a few drops of olive oil and mix gently.
Separately prepare a zucchini salad: take a medium zuchini, peel it on one side and then shave it with the vegetable cleaner in very thin ribbons, so that each ribbon has an edge with the peel (for the special decorative effect). Sprinkle a few sprigs of dill on top of these, and to season the salad at the time of serving, prepare a vinaigrette with the juice of & frac12 lemon, salt and olive oil, in a small saucepan. The whole preparation and preparation process takes a maximum of 55 minutes.
Plateau presentation: remove the baked salmon fillet with a spatula and place on one side of the plate. Pour over it 2 tablespoons of hot sauce with capers and 1-2 star anise fruits (as a decoration). Along with the fillet, the cherry tomato branch is placed (not the rosemary), and in the free plateau area, the basmati & ampsalbatic rice garnish is mounted, using the shape. Garnish with a few parsley leaves (from the top of a branch). Next to the plate is placed the bowl with zucchini salad and the sauce with vinaigrette. Everything is served with a dry white wine.
You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.
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Panini Maker Breville: The perfect cooking appliance. See 10 Delicious Breakfast Recipes
In addition to preparing classic sandwiches with PANINI MAKER from Breville you can also prepare hot sandwiches such as panini, focaccia and ciabatta, you can cook vegetables, fish or meat, omelets or poached eggs.
PANINI MAKER Breville It is made of stainless steel and can prepare up to four sandwiches simultaneously, perfect for a family breakfast. It is very easy to use, being equipped with 2 lights, "cold" handle and non-slip feet, and cleaning non-stick trays is very easy, with a napkin or a damp cloth.
Here are 10 appetizing and easy to prepare ideas for breakfast, in delicious combinations, which we invite you to try too!
1. Omelet with colored bell peppers, corn and goat cheese
Quiche with salmon and spinach
Anyone who has visited the Hexagon at least once has discovered the special love relationship that the French have with the local pastry. Everywhere, chic showcases casually display their charms, enticing passers-by with appetizing tarts, fluffy croissants, irresistible crêpes and other such goodies.
In their great passion for dough, the French invented all kinds of recipes for sweet-tasting tarts, but also for those with a salty taste. I call them the latter in general quiches and, even if the name derives from the German word kutchen (Czech), these dishes are based on original French recipes. One of the oldest and most beloved quiches in French cuisine is the famous Quiche Lorraine, cooked especially in the winter season.
But we offer you the taste for today in French of a quiche with salmon and spinach.
The necessary ingredients are the following:
- 250 gr of wholemeal flour
- 125 gr of butter
- 4 eggs
- 3 cups fresh spinach
- 1 cup liquid cream
- 1 medium leek
- 150 g of smoked salmon
- A handful of cherry tomatoes
- Olive oil
- 3-6 tablespoons of cold water
When preparing the dough, follow exactly the instructions in the recipe if you want to get the perfect texture, characteristic of a French pastry dough.
Prepare a large bowl for mixing the ingredients and first mix the flour with a teaspoon of salt. The butter is used cold, just taken out of the fridge and mixed with the flour using your hands and rubbing the lumps of butter and flour between your palms and fingers, until a sandy mixture results. In fact, this technique is called sabler, from the French word sable, which means sand.
Add an egg yolk and 3-5 tablespoons of ice-cold water over the flour. But be careful, each tablespoon of water must be added one at a time, and their total number depends on the flour you use, so always check the texture of the dough before adding the next tablespoon of water. It must maintain a robust and well-cohesive shape.
On a work surface powdered with flour, shape the dough creating a compact ball. With the palm of your hand, flatten the dough and spread the dough in front of it, then return it to the spherical shape. You can repeat the procedure several times. Of course, the French also gave this pastry technique a name - mill the dough. The role of this operation is not limited to sounding pompous, even slightly funny, but helps to even out the butter content inside the dough.
After so much turmoil, it's time to rest, so wrap the ball of dough in cling film and let it sit quietly in the fridge for at least an hour. The more, the better. She will be grateful to you.
Prepare a round-shaped tray, lining it with a little butter and then place the well-stretched dough in it, covering the entire edges of the tray.
Refrigerate the dough again, this time leaving it with the tray in the fridge for another half hour. Before putting it in the oven, prick the surface of the dough with a fork to prevent swelling and air bubbles. Thus prepared, the dough is baked for 20 minutes in the oven at 200 ° C.
In a lightly heated pan, put a little olive oil, chopped leeks and washed and dried spinach. Saute the vegetables for approx. 6 minutes, until soft and then put the pan aside to cool.
In the meantime, you can prepare the salmon by cutting it into the appropriate strips. Beat the remaining 3 eggs, add the liquid cream, salt, pepper and then take the baked dough out of the oven.
In the end, all you have to do is combine everything you have prepared so far and create a quiche as close as possible to the bohemian and romantic grace of France.
Place the leeks and cooked spinach on top of the dough, add the cream and egg sauce, the smoked salmon strips, and garnish with halves of cherry tomatoes and flax seeds.
Put everything in the oven for another 20 minutes, at the heat level corresponding to the temperature of 200 ° C.
And voila! A quiche perfect, which can be consumed cold or hot, in the morning, at noon or in the evening.
Salmon with spinach au gratin - Recipes
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Ingredients for the grilled salmon recipe with Thai flavors
- For salmon:
- 2 slices of salmon (about 120 g each)
- 1 teaspoon ginger paste
- 2 teaspoons lemongrass paste
- 1 tablespoon Thai fish sauce
- 1 lemon preserved in brine
- 1 teaspoon spice mix 7 Thai spices
- For the gasket:
- 2 sweet potatoes
- 2 parsnips
- 3 teaspoons butter
- 3 tablespoons milk
- Rosemary and salt to taste
Before we begin, a little explanatory note about the ingredients:
Lemongrass (also known as Malabar herb) is an aromatic plant, with slightly sticky stems, with a citrus-like scent.
Thai fish sauce, in Thai & lsquonam pla & rsquo is prepared from anchovies fermented in salt. Thais have a habit of adding it to almost all dishes, as we add salt and pepper. (Be careful not to add salt to dishes where you put fish sauce - it is salty in its own way).
The seven spices in the Thai mix are usually: lemon peel, pepper, cumin, cloves, mustard seeds and chilli, to which you can add onions and garlic, ground and dehydrated.
Canned lemons are a Moroccan specialty, they can be found in Mediterranean and Arab shops. Can be used with the whole shell.
How to prepare grilled salmon recipe with Thai flavors
I crushed a whole canned lemon, and mixed it with ginger paste, lemongrass paste, fish sauce and spice mix.
With this mixture I greased the salmon slices well, and put them on the hot grill.
Meanwhile, I boiled, separately, the sweet potato and the parsnip, cut into cubes, then I made them on each puree using the hand blender.
For parsnips I used a tablespoon of milk and a teaspoon of butter, for sweet potatoes two at a time.
I served them with a little fresh rosemary.
The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win
Easter with fennel and c & acircrnați
For the moments when you want to cook, without much effort, for several people at once, this Italian recipe for pasta with fennel and c & acircrnaţi can be a successful choice. A tasty, filling and good-looking meal, made by clapping your hands!
Necessary ingredients for fennel pasta and c & acircrnaţi
- 450 g paste
- 450 g c & acircrnați, cut into rounds
- 2 medium carrots, wash and cut into small cubes
- & frac12-1 fennel bulb, cut & icircn thin slices
- 300 ml chicken soup
- 80 ml sm & acircnt & acircnă for cooking
- 2 tablespoons olive oil
- 2 teaspoons lemon juice & acircie
- 150 g parmesan
- Parsley for decoration
- Salt and pepper to taste
How to prepare pasta with fennel and c & acircrnați
- Boil the pasta, according to the instructions on the package, until it reaches the tooth.
Meanwhile, in a large, non-stick pan over medium-high heat, fry for about 5 minutes.
- Remove the scraps and the fat drained from them, leaving only 1 tablespoon of fat in the pan. Reduce the heat to medium. Add a tablespoon of olive oil, carrots and fennel. Season with salt and pepper. Leave to cook for about 10 minutes, stirring, if necessary, from the heat.
- Add the chicken broth and sm & acircnt & acircna, mix and bring everything to a boil.
Put the pasta on top, with 100 ml of the water left by them, the lemon juice. Interfere. Add the carrots, fennel and parmesan and mix gently once more. Leave everything on the fire for 3-4 minutes. Set aside and leave, semi-covered, for 10 minutes.
- Sprinkle with olive oil, sprinkle with fresh parsley and serve hot.