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Spicy fish with hazelnut crust

Spicy fish with hazelnut crust

Start with the sauce because the flavors blend better the longer it is left.

Cut the hot pepper lengthwise, then into thin slices and mix in a mortar, using the pistil, with the finely chopped garlic, a little salt and sugar. After the garlic and pepper have become puree, add 2 tablespoons of fish sauce, rice vinegar, the two tablespoons of olive oil, lime juice and onion and mix with a tablespoon. Remove the sauce from the mortar.

In the clean mortar, coarsely grind the hazelnuts, together with the salt and chilli, then add the chopped coriander.

Beat the egg in a bowl with the fish sauce.

Dry the pieces of fish, pass through the egg, then through the hazelnut mix and fry over high heat for a few minutes on each side, starting with the skin side. Turn off the heat and while they are still in the pan, cover each piece with the juice from half a lime.

Remove to a plate and serve with the sauce.



How to make a perfect green smoothie

For some time now I have discovered green smoothies, and I have a real passion for them. It is true that it coincided with the purchase of a very powerful blender, with the help of which I did all sorts of experiments and introduced new things into the diet, such as these smoothies, or energy snacks (made from oats, dried fruits , nuts, seeds and coconut oil).

I can tell you a lot about green smoothies, but the most important thing is that they are the best way to get your share of antioxidants and phytonutrients without feeling the taste (maybe unbearable for some) of vegetables or superfoods. like spirulina, because it is excellently masked by the fruit. In this way you can convince those in the family less attracted to a healthy diet (especially children or adolescents) to start the day with a breakfast full of nutrients, a breakfast very easy to eat and prepare, and especially, a delicious breakfast. Who wouldn't love to start the day with a sweet, creamy, beautifully colored drink with a taste of bananas, kiwi, pineapple or mango? I feel like I'm on vacation every time I enjoy a smoothie.

Here are some of them the benefits of consuming green smoothie:

& # 8211 High intake of fresh nutrients & # 8211 Antioxidants, fiber, phytonutrients, vitamins, minerals & # 8211 from ingredients you may have never eaten raw (such as kale, beet or parsley leaves in larger quantity)

& # 8211 Easy digestion, due to the liquid consistency, which no longer requires the stomach

My first attempts were after the ear & # 8211 I threw in the blender everything I found interesting in the fridge, and I mixed hopefully, but I didn't always get an acceptable taste. After some unsuccessful attempts, I started to document myself, and I understood that you have to follow some simple but very effective rules, in order to obtain a green smoothie with good taste, nutritious balance and easily digestible.

1. Follow the formula 30/30/40 & # 8211 ie 30% green leaves, 30% liquid and other ingredients, 40% fruit to mask the taste of the greens and to make the smoothie sweet and creamy.

Green leaves can be & # 8211 spinach, beet leaves, radish leaves, kale, mangold, parsley, mint, butter, sorrel, stevia, arugula, dandelion, salad & # 8211 you can use them fresh or frozen (but without thawing them before smoothie preparation). Spinach, lettuce and beet leaves have a neutral taste and are the safest when making a green smoothie, with the others you have to be careful because the taste can be hot, bitter, sour, and can upset the taste balance.

Liquid & # 8211 In order not to load the digestive system with a product of animal origin, and to let it draw its nutrients from fruits and green leaves, I chose not to add milk or yogurt to the smoothie. And because there's not much time to make vegetable milk, my solution is simpler & I leave the almonds or cashews soaked overnight, and in the morning I add them directly to the smoothie with water. You can also use plain or filtered water, or coconut milk (but beware that commercial coconut milk often contains all kinds of E's), commercial vegetable milk, fresh orange juice, lemon, lime or grapefruit , green tea.

fruits & # 8211 here you can play anyway & # 8211 I used peeled apples and pears, kiwi, mango, pomegranate seeds, sea buckthorn from the freezer, fresh or frozen berries, pineapple, banana and even avocado, which will makes the smoothie very creamy and will come with an important intake of minerals and healthy fats. I have them available now in winter, but in summer you can use all the wonderful fresh fruits & # 8211 apricots, peaches, cherries, cherries, strawberries, fresh berries, melons, plums. In any case, it is important that the fruit is well ripened, so that the smoothie comes out creamy. The smoothie is a great reason not to throw away overripe bananas - you can freeze them and add them directly to the smoothie blender.

2. Process the leaves separately with the liquid, then add the fruit and process again to avoid a smoothie with pieces of fruit, vegetables or strips of leaves. Always start with a smaller amount of water, and if you need more you can add the idea of ​​smoothie is the creaminess, the consistency of foam. It is good to use a strong blender, to enjoy this consistency to the fullest.

3. Use superfoods and other healthy ingredients to increase the nutritional value of the smoothie & # 8211 chia seeds, flax, hemp, peanut butter, carob (carob powder), spirulina, almonds, sunflower seeds, raw hazelnuts, ginger, cocoa, cinnamon, turmeric, various seed germs . Some of the vitamins in vegetables and fruits & # 8211; vitamins A, K, D, E are more easily absorbed with the help of healthy fats, so avocados, raw seeds and nuts are a perfect addition to the nutritional balance of the smoothie. The right amount for these ingredients is a spoonful or two for a smoothie for two people.

4. Sweeten the smoothie with honey & # 8211 if the fruit does not create the taste you want, you can add a teaspoon of natural honey or 2-3 finely chopped dried fruits (dates), but avoid adding sugar.

5. The smoothie does not have to be green You can use green leaves, but if you put berries or a lot of yellow fruits, or carob or turmeric powder, the color will not be green, but it does not mean that your smoothie is not as healthy.

My first successful green smoothie (except for the mustard seeds, which made the smoothie a little spicy) had the following ingredients:

4 hands full of fresh baby spinach

1 well-baked avocado (at Metro I find almost every time)

a handful of mustard seeds

2 thin slices of fresh ginger

2 teaspoons chia seeds

The taste was very fresh and I didn't feel the need for a sweetener, but if you like the sweeter taste, you can replace the avocado with a ripe banana.


Tuna steak in hazelnut crust

This month we visited our colleagues in Bucharest, from Marty Sun Plaza, and Radu proposed us a recipe that is only good to share. A delicate, light but nutritious dish, with the red tuna fillet as the centerpiece, cooked properly: with crust on the surface and red inside. For an extra texture, Radu chose to wrap the tuna in hazelnut crust and serve it with a creamy puree of baby carrots and blanched asparagus.

That being said, we invite you to the kitchen! You can find the recipe steps here, and you will find the taste on the plate. Prepare the ingredients and utensils, put a touch of passion and show us on Facebook what came out. We are sure that the result will be one to match. Good appetite!


Healthy snacks. 7 ideas for car travel

The best car trip can only be & # 8230 so!

Children can also eat healthy snacks in the car during the trip!

Whether you choose a tourist place from us, located nearby, or you venture on a longer route abroad, or go to grandparents who live not very close to you, if the car is the means of travel you must not forget something important (except for passengers and suitcases): some healthy snacks on the road.

Fortunately, there are several healthy snacks, easy to make, transport and eat in the car. Here are the healthy dishes that can be consumed on a car trip and that are approved by the occupants of the back seat!

Healthy snacks & # 8211 1. Baked vegetable chip schnitzel schnitzels

Schnitzels are one of the favorite dishes of children (but also of adults!) And I am sure that there are not too many capricious people to look at them. These healthy snacks can be made from any kind of meat you want and can have on the outside the classic crust, the one with egg and wheat flour, but also a crust made of breadcrumbs, sesame or cornflakes. Cut the schnitzels into small pieces so that they can be easily eaten by the little ones, and add a garnish of baked vegetable chips. What vegetables can you play with? With zucchini, carrot, plain or sweet potato, pumpkin or even eggplant, if you have lovers of this vegetable in your family.

Healthy snacks & # 8211 2. Raw vegetables

A casserole, or even more, full of raw vegetables, cut into lengths, will be the source of a delicious snack while traveling by car. The taste of carrot sticks, celery, parsnips, peppers of all colors and cucumbers is to the liking of many children and, because these vegetables are an excellent source of vitamins and minerals, they can not be to the liking of parents. Indeed, some of these healthy snacks prove to be very useful if the little one's teeth appear, being used as a gingival toy, so do not skimp on vegetables at all, these friends of the whole family.

Healthy snacks & # 8211 3. Skewers with mini-mozzarella

Some skewers of cherry tomatoes and mini-mozzarella look good not only on a plate, at a festive meal, but also in the generous package of food for the trip. It may seem like a complicated matter, but skewers are easy to make, tomatoes are small enough not to splash all over the car when bitten, and the combination of tomato and cheese taste is always a winner. Do you want different skewers? Put grapes instead of tomatoes and you will be just as successful with them.

Healthy Snacks & # 8211 4. Fruits that leave little (or no) juice

Fruits are an important part of a child's diet, not only because they are good in terms of their content, but also in terms of taste, and a journey without fruit has no charm for the little one. Choose not very juicy fruits, which allow the child not to get dirty on the clothes and which do not require a previous portioning. Carefully buy apples, bananas, apricots, less soft pears, grapes, plums, even not very ripe nectarines. If you dare, however, you can put oranges in the car (which it would be best to clean yourself) and, in a box with a lid, cubes of melon and pineapple.

Healthy snacks & # 8211. 5. Sandwiches with everything

Other healthy snacks, accepted in passenger bodies, are sandwiches with everything. The slices of bread or the bun cut in half are greased with butter and between them you can put absolutely anything you want. From slices of cheese or cheese, to sausages with a short list of ingredients, sliced ​​meat made in the oven, hummus, liver pate, fish paste. Of course, lettuce leaves and tomato slices shouldn't be missing from the sandwich either, for a truly delicious taste.

Healthy snacks & # 8211 6. Dried fruits, nuts and nuts

Full of fiber, vitamins, essential nutrients, proteins and minerals, but also extremely tasty, dried fruits, nuts and nuts are easy to eat and take with you in the car. You can find them in ready-mixed stores or you can buy different bags, from several assortments, to combine them according to the child's preferences or to leave each one in his bag, so as not to create animosities between the occupants of the car seats.

Healthy snacks & # 8211 7. Muffins and biscuits

You can make some delicious muffins or biscuits with the little one, with a little sugar, which go perfectly as a nibbling snack or dessert. On the last trip by car we took with us not only a tray of muffins, but also small bottles of sana, kefir or fresh milk, which went great with the dishes made by our little hands.


Red, white and black radishes & # 8211 Health benefits

As a member of the cruciferous vegetable family, radish has a high content of antioxidants. Here are some conditions health and beauty who can benefit from daily consumption of radish or radish juice:

  • Red, white and black radishes in acne and skin conditions. Red radish juice applied to the skin is an effective natural remedy against acne. In addition, when radish juice is drunk regularly, it helps prevent pimples due to its purifying and detoxifying properties. Red and black radishes are excellent for the skin in many ways. They are an excellent source of antioxidants, being an effective food against aging. They have a high water content, are rich in vitamin C, phosphorus and zinc, which are beneficial for keeping the appearance of fresh skin for a longer period.
  • Red radishes in digestive disorders. Due to its hepatoprotective properties, red radish juice helps better digestion, especially high-fat foods that require efficient bile formation by the liver to be easily digested.
  • Red radishes as a diuretic and laxative. Radish juice is a diuretic that retains potassium, being used as a natural laxative. It helps to detoxify the body by eliminating toxins through the kidneys and colon, thus being used in kidney detoxification cures.
  • Red, black and white radishes in the absence of appetite. Radish juice stimulates the appetite. The juice can be consumed before a meal as a remedy for any condition health which affects appetite and requires many calories or a high intake of nutrients to be effectively managed.
  • Black radishes in liver diseases. Both the digestive function and the detoxifying function of the liver benefit from the consumption of radish juice before each meal. Radish has the right amount of sulfur that helps increase bile flow. Helping to keep the liver and gallbladder healthy. It also provides good fat digestion. In this case, black radish is the most useful.
  • Red, white and black radishes in respiratory diseases. The therapeutic benefits of radish juice on the respiratory tract are innumerable. Due to its anti-inflammatory, antibacterial and antiviral effects, radish juice is effective in relieving respiratory disorders. It is also recommended for colds and flu, asthma, bronchitis and many other lung disorders.
  • Red radishes in sleep disorders. The sedative properties of radish have been known since ancient times, when red radishes were used to induce sleep. Drink a glass of radish juice just before going to bed and you will find that it is an incredible natural remedy for sleep disorders.

We have prepared a quick and delicious recipe for spicy schnitzel in cheese crust. The ingredients we have prepared are for 4 servings, and you can serve this healthy chicken cooked in the oven with your favorite garnish. The cooking time is about 15 minutes, lasting another 20 minutes until it is ready, so you will have a delicious meal ready in 2 times and 3 movements. Here's how you can make this culinary delight in your own kitchen, even with the help of the little ones!

Ingredients for spicy schnitzel in cheese crust:

2 tablespoons dijon mustard (if the little ones like the taste of mustard)
1/2 teaspoon chopped fresh thyme leaves
salt
4 boneless chicken breasts, without skin
3/4 cup freshly grated Parmesan cheese
3/4 cup breadcrumbs
cooking oil or spray

3 steps to prepare spicy schnitzel in cheese crust:

1. Preheat the oven to 230 degrees Celsius. Meanwhile, mix the dijon mustard, finely chopped thyme and 1/2 teaspoon salt in a medium bowl. Add the chicken breast, beaten a little beforehand with a kitchen hammer, and cover completely in this composition, turning on both sides.

2. In another medium bowl, add the freshly grated Parmesan cheese and breadcrumbs. After you have passed the chicken breast through the mustard combination, pass it through the breadcrumbs mixture, covering it well and evenly, pressing the chicken lightly into the composition.

3. Place a baking sheet in an oven tray, grease it with a little oil or use cooking spray. Place the chicken pieces in the pan and add to the oven on the shelf in the middle. Let it cook for about 15-20 minutes or until the chicken is cooked and gets a copper crust. Allow to cool for about 5 minutes before cutting or serving.


Pumpkin balls in hazelnut crust

Pumpkin ball and hazelnut crust, a delicious icing for the sweet-tasting zucchini, which you can offer to the little one with a tomato salad.
hazel it is a shrub with tasty fruits. It is a nutritious food, contains a large amount of protein, oils, vitamins and minerals. The B-complex vitamins that are found in the composition of hazelnuts help maintain muscle tone, facilitate the activity of the gastrointestinal tract, as well as the proper functioning of the liver, eyes and skin.
Peanuts can be eaten lightly fried, salted or unsweetened, they are used to prepare some types of chocolate, cakes, candies, icing, creams, cakes, etc.
According to Wikipedia: & bdquozucchini, & # 537tiin & # 539ific denumit cucurbita pepo, is an annual herbaceous plant of the cucurbitaceae family. The plant is native to the Americas but is currently known worldwide for its food and fruit. The fruits are long and vary widely depending on the variety. Pumpkin peel can have several colors but usually has shades from white-green to dark green.

Photo: Pumpkin ball & crust icing & hazelnut crust & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 zucchini of about 200 g
1 or
1 leg & # 259tur & # 259 m & # 259rar
biscuit
sweet Boya
1 walnut powder & # 537oar & # 259
50 g ground hazelnuts
salt
oil
sm & acircnt & acircn & # 259 & # 537i cucumbers & # 539i for serving
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and squeeze the juice. Sprinkle with a pinch of salt and stir for 20 minutes and strain through a sieve. Squeeze the juices by pressing & # 537i & icirci mix with the beaten egg, finely chopped mash, salt, walnuts, puff pastry, breadcrumbs and breadcrumbs to make the composition.
With oiled machines, shape the balls a little larger than a walnut, which you pass through the ground hazelnuts and fry in a hot oil bath. Take them out on absorbent paper.
Serve hot, with a sour cream or yogurt sauce, on cucumber slices and cut obliquely.

Preparation 15 minutes Bake 15 minutes
Re & # 539et & # 259 by Anika Incze, Oradea, Arad County

Enter here and prepare the proposed proposal.


How to make the recipe for crispy pork tenderloin & # 8211 in the oven?

Ingredients for crispy pork tenderloin

I took the muscle out of the fridge in good time (my mother cut one end out of it to grill). The meat must be removed from the cold at least one hour before cooking to slowly reach room temperature. I dabbed the muscles with paper towels to remove any water that would prevent browning (caramelization).

Then I greased the muscles with 2 good tablespoons of oil and massaged them well. I haven't seasoned them yet!

How to make crispy crust with walnuts and hazelnuts?

I lightly fried the walnuts and hazelnuts in a non-stick pan (without oil). This is how their aroma develops.

Then I chopped them with a knife, leaving larger pieces that will give a fine texture to the crust. Over them I added breadcrumbs and the rest of the spices: salt, pepper, granulated garlic, paprika, brown sugar and cumin. If you want you can vary the flavors with dried herbs. I mixed everything well.


Cherhanaua Ancora: the place where you feel like at sea, on the shores of Lake Herastrau

Published by: LaRevista.ro on August 28, 2013 in GOURMAND
Ratatouille is back from vacation, with fresh and tasty stories about the restaurants where he has his belly up in the last few weeks! Today, he tells us whether or not it is worth eating at the Ancora cherhanaua.

I imagine the ideal day at sea, with the smell of salty air invading my nostrils and my whole body, with the music of the waves feeding my soul, with seagulls that make me think of love stories only seen by them.

I also see the ideal lunch by the sea, on a chic, picturesque terrace, beautiful in its simplicity and not in its opulence, maybe with a white wine, cold as ice, maybe with a slightly sour rosé, to play with my thirst, a huge plate with a soté of seashells and a little toast, which he finally soaked in what was left on the plate after the shells disappeared.

In the evening, I would choose to dine with my partner in a restaurant where only the clatter of cutlery and the music of a piano could be heard, resounding old romances, barely whispered as if From time to time, this special silence could be broken by a loud laughter from people as happy as we are. I met these details without a doubt and maybe in Bucharest, only the sea was replaced with Herastrau Lake, but nothing else changes my description. Cherhanaua Ancora is the dream of any gourmet who loves the sea and the food it offers.

No need to try to describe the location itself better, let the pictures speak and I'll tell you a little about the food.

At Cherhanaua Ancora you will find a fish menu and a Mediterranean one, because their creators wanted to satisfy all tastes. The prices are reasonable, if you take into account the included garnish, the particularly tasty food and the fact that the decor transposes you into a fascinating marine universe, and thus you feed your soul, not just your body.

From the Mediterranean menu you can enjoy Octopus Lacherda (homemade octopus marinated, served on vegetable tagliatelle), grilled seafood platter for two people, containing squid, octopus, shrimp and mussels (98 lei), cuttlefish grilled with spicy sweet tomato sauce and mashed potatoes with basil (42 lei), grilled squid with salad mix and Mediterranean sauce (34 lei). The options are varied, find Gazpacho soup (18 lei), preferable for any summer lunch, paccheri with squid and Genovese pesto (35 lei), risotto with truffles in a crispy Parmesan basket (39 lei).
Absolutely delicious is the tuna in sesame crust (54 lei), and for any fish dish you can opt for a homemade sauce, with a choice between pesto, vinegrette, Mediterranean, spicy sweet tomato sauce, remoulade, garlic sauce.

If you want to feel like at sea, but without eating fish, you can choose a beef muscle in hazelnut krantz, with basil puree and morel mushroom sauce (89 lei), lamb chop browned in aromatic herbs , vegetables in puff pastry and mint sauce (98 lei) - I make a parenthesis to praise the choice of mint sauce, which I find in very few restaurants accompanying lamb, although it is the most suitable sauce - or duck breast at frying pan in its own juice, with fried polenta (polenta) and Bordeaux sauce.

At the end, but not unimportant, is the dessert: homemade cake (21 lei), crêpes suzette canelon with chocolate mousse (21 lei) and tiramisu (21 lei).

From the fish menu: marinated anchovies and mussels in tomato sauce

The fish menu is a specific cherhana menu, and I assure you that each dish is worth tasting, starting with natural caviar (35 lei), marinated anchovies (23 lei), pike caviar salad with grape seed oil ( 23 lei), continuing with traditional fish borscht (17 lei) and grilled skewers with salad mix (26 lei), crispy anchovies (23 lei), breaded mussels (23 lei), mussels in tomato sauce (23 lei), mussels in shell with white wine sauce (35 lei). And for the main courses you have to choose between Black Sea fish and freshwater fish. From the Black Sea they arrive on your fresh tables: turbot, mullet, barbels, lufar, guvizi, hanus, shark and horse mackerel. And straight from freshwater: Danube carp, catfish, pikeperch, where you can season a spicy "Genocide" fish sauce.

The restaurant belongs to the Tucă family and I want to thank both Marius and Neguței for being more than welcoming, pet-friendly and exceptional people. Because I was first there shortly after they opened, I received a rosé wine from the house at the table, and then friends who went to my recommendation confirmed to me that the Tuca family embodies the perfect hosts for any client who they cross the threshold.


Hazelnuts protect the cardiovascular system

The hazelnut - Corylus avellana is a shrub from the Betulacea family, which is also found in our country. Like other nuts, hazelnuts are an excellent source of dietary fiber, which act as "sweepers" of the digestive tract, in the sense that it helps expel waste from the body.

Peanuts are rich in minerals and vitamins, including A, B, C, E, calcium, iron, magnesium, phosphorus, potassium, etc.

A balanced consumption of hazelnuts has many benefits on the body: regulates blood sugar levels, helps in weight loss, protects the skin against free radicals, protects the cardiovascular system, prevents the formation of kidney and gallbladder stones, alleviates irritable bowel syndrome, reduces the risk of formation of hemorrhoids and pre-infarction, helps the intestinal flora, prevents various forms of cancer, strengthens the immune system, prevents and dissolves blood clots, helps reduce fatigue, reduces the risk of cataracts, helps alleviate muscle cramps and pain, stimulates the brain, etc.

Peanuts, like almonds, do not contain gluten, which is very important for people suffering from celiac disease. They are also recommended for diabetics, due to their very low carbohydrate content.

Peanuts can be eaten in various forms: raw (offers the best benefits), fried, in vegetable and fruit salads, in desserts, ice cream, etc.

Hazelnut cream

ingredients: 200 ml almond milk, 2 tablespoons cornstarch, 2 tablespoons peanut butter, 1 tablespoon cocoa, 50 g crushed hazelnuts, 3 tablespoons sugar.

Method of preparation: Dissolve the starch in the almond milk, put on low heat, then add the peanut butter, cocoa and sugar, stir continuously over low heat until the composition thickens, then remove from the heat. Pour the mixture into molds and sprinkle with crushed hazelnuts. Refrigerate for 1-2 hours, after which it can be served.

Spicy hummus with hazelnuts

ingredients: 200 g boiled beans, 200 g boiled chickpeas, 60 ml peanut or olive oil, 200 g hazelnuts, 1 tip of cinnamon knife,
1 tablespoon nutmeg knife, 1 red pepper powder, 1-2 tablespoons maple syrup, 1 teaspoon salt, 2 tablespoons tahini paste, 2-3 tablespoons lemon juice.

Method of preparation: put the ingredients in the blender, apart from the hazelnuts. Mix well, then at the end add the hazelnuts, add a little more in the blender so that it feels like pieces of hazelnuts. Serve garnished with hazelnut oil, paprika or sweet pepper on top and hazelnuts.


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