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Zucchini with mujdei

Zucchini with mujdei

Choose the right size pumpkin, peel it, cut it into round slices, not too thin, add salt, pepper, thyme and after 20 minutes wipe well with a towel. Beat eggs well, add salt, pepper, 100 ml of beer and flour a little, until we get a composition more bound than pancakes. Pumpkin slices are passed through the composition obtained, put in a pan in hot oil. platter, putting crushed garlic and (optionally) finely chopped greens on top. Cream can be added to taste. Serve hot. Enjoy!



Pumpkin salad with garlic

We also present a recipe for pumpkin salad with garlic, which you can serve to your loved ones, especially in summer.

We will need half a kilogram of pumpkin, two cloves of garlic, a sprig of green onion, two tablespoons of mayonnaise, salt, pepper and finely chopped greens.

Method of preparation

After washing the pumpkins well, cut them into thin layers, then into cubes. Then boil about 2 liters of water and sprinkle a little salt. We put the zucchini when the water boils. We leave them until they are crispy and we immerse them in cold water. We pass them through a strainer.

Put everything in a bowl, add mayonnaise, crushed garlic and greens. Mix lightly and refrigerate for 1-2 hours.


Garlic sauce prepared in 5 different variants

It is a slightly modified version of the classic mujdei.

Ingredients Garlic sauce with greens

  • garlic paste prepared according to the above recipe
  • leaves from a bunch of greens & # 8211 parsley, dill or basil and even better, some leurd
  • 2-3 tablespoons extra virgin olive oil

Method of preparation

  1. Put the leaves in the bowl of the vertical blender with two or three tablespoons of oil and mix until crushed.
  2. This mixture is incorporated with a spoon in the garlic paste, stirring and pouring gradually as in a classic mayonnaise until complete homogenization.

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(5 points / total votes: 27)

Darvenia Darvi 8 years ago - 20 May 2009 10:42

Re: Grilled vegetables with garlic sauce

last night I made eggplant and zucchini on the grill pan, I make them so you cut the eggplant on long thin slices but not too thin and the pumpkin as well without peeling them, I put coarse sea salt on the grill and let it heat well then I put the eggplant and pumpkin slices, I add a little fine salt on the slices but a little so that the pre-salted ones don't brown on both sides then I put them in layers in a bowl and pour on each layer a little good extra virgin olive oil and finely chopped garlic and leave them like that until the next day in the fridge.

livi 8 years ago - 19 June 2009 17:18

Re: Grilled vegetables with garlic sauce

ramisimion 8 years ago - 7 September 2009 16:43

Re: Grilled vegetables with garlic sauce

after 2 mini holidays in which I ate everything I wanted I came home and grilled vegetables. they turned out so good.

lavinia 6 years ago - 15 June 2011 16:43

Re: Grilled vegetables with garlic sauce

looks super good, kiar aqm i will try the recipe

Anca-Teodora 4 years ago - 10 February 2013 12:43

Re: Grilled vegetables with garlic sauce

Excellent recipe! it turned out very well!
Congratulations for the site for me it is the only site with recipes that I use!


Here's how to make the best garlic sauce. Five simple and tasty recipes

Countless dishes are served with garlic sauce, and depending on the region in which it is prepared, the sauce can be very different. In Oltenia, vinegar and dill are often added to garlic sauce. In Transylvania, cream, vinegar and honey are added to this sauce. In Dobrogea, tomatoes and hot peppers are most often added.

As for the most important aspect, namely garlic paste, you need the following ingredients: 2 heads of garlic, 1 teaspoon of salt, 2 tablespoons of sunflower oil and a few drops of lemon juice or vinegar. First, peel the garlic, put the chopped garlic in a mortar and sprinkle with salt, and then grind until it becomes a paste. Add the oil, little by little, stirring until the whole amount is incorporated, and the mixture will get a creamy, white appearance.

For the classic garlic sauce you need: garlic paste prepared above, 300 ml. water, soda or mineral water and chopped green parsley. Prepare the garlic paste according to the instructions of the first recipe, and, after the oil has been incorporated into the garlic, slowly add the mineral water, stirring gently with a spoon, until the sauce turns white. Then sprinkle with parsley and serve with fish, meat or vegetables.

For the mustard type mayonnaise with mustard you need garlic paste, 1 teaspoon of mustard, 60 - 80 ml of oil, and 1 teaspoon of vinegar or lemon juice. When the garlic paste is ready, add the mustard and rub. Gradually add the oil, as in mayonnaise, stirring until incorporated. Depending on your preferences, you can also add vinegar or lemon juice.

Here's how to make the best garlic sauce. Five simple and tasty recipes

For the garlic sauce with ripe tomatoes you need garlic paste, 4 cherry tomatoes, greens and 2 tablespoons of mineral water. Once the pasta is ready, place the fried tomatoes in a grill pan in a little oil and lightly brown on all sides. Then take the tomatoes and crush them, removing the peel. Mix the tomato pulp with the garlic paste and add a little more mineral water or olive oil, according to your preferences.

For the garlic sauce with cream you need garlic paste and 250 ml of fermented cream or fatty yogurt. When the garlic paste is prepared as indicated above, add the cream or yogurt, stirring gently, until fully incorporated and serve with vegetables, meat, or even with french fries.

Here's how to make the best garlic sauce. Five simple and tasty recipes

For the garlic sauce with greens you need the ingredients used for the classic garlic sauce, the leaves from a bunch of greens and 2 tablespoons of extra virgin olive oil. Put the leaves in the bowl of the vertical blender with two tablespoons of oil and mix until crushed. This mixture is incorporated with a spoon in the garlic paste, stirring and pouring gradually as in a classic mayonnaise until completely homogenous.


Garlic sauce with parsley

I told him "sauce”Since it starts like a classic mujdei, after which it deviates a bit from the traditional line. We do not put yogurt, as here, nor hot and red peppers, as here, but parsley. I've made such combinations before garlic and parsley, only that I put some parmesan and they went into the pesto category, in others I put pine and dill seeds, in one I put anchovies and capers, and in another I put nuts and leurd.

Such a sauce (but you can also call it S.O.S, salsa or pesto) is very suitable when you go out for a barbecue or go for a few days to a cottage or pension where you have to manage yourself (in self catering to understand even those born more recently). It is easy to prepare, from a few ingredients, available almost everywhere (except the olive oil flavored with basil, which you either bring from home, as I did, or replace it with plain olive oil, or other vegetable oil, which you find).

It goes well with grilled vegetables (eggplant or zucchini) and meats (especially pork), but it even goes with potatoes, whether they are baked, boiled in shell or fried in oil.

What do you need?

  • 1 head of garlic
  • 1 healthy bunch of green parsley
  • 1 teaspoon grated coarse salt
  • ½ lemon - just juice
  • 50 - 75 mL of basil flavored oil.

How do you proceed?

Peel the garlic, crush it in the press, mix it with the salt and let it rest for about 5 minutes.

Then beat it until you get a paste in which you incorporate the lemon juice.

Mix the paste, in which you gradually incorporate oil until you get a cream.

Finely chop the well-washed and drained parsley. You can chop it completely, or just put the leaves, if the stems seem too thick.

Mix the garlic cream with the chopped parsley and add the remaining oil until it reaches the desired consistency.

Such a mujdei reconciled very well with some wild boar shoulder kept for about three days in the marinade and then boiled in the stain and lightly browned in its own fat. In addition to the pieces of meat, there was an improved polenta with smoked cheese purchased from local producers.


Recipe: The most delicious pumpkin bread with garlic. I'm ready in 30 minutes!

Recipe. The most delicious pumpkin bread with garlic. & Icircn 30 minutes are ready!

Pumpkin bread recipe.A delicious recipe for pumpkin and garlic. & Icircn 30 minutes are ready!

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Pumpkin bread recipe.ingredients:

1 raw zucchini (size 25-30 cm)
frying oil
100 gr flour
salt

For the composition of breadcrumbs:

2 eggs
flour
salt
5 cloves of crushed garlic
salt and pepper to taste

Pumpkin bread recipe.Method of preparation:

Peel a squash, grate it and sprinkle with salt. Leave for about 20 minutes, then drain the juice formed.

Pumpkin slices are swabbed with a dry napkin and passed through flour. The eggs are mixed with salt, pepper, crushed garlic, water and flour. The zucchini slices are passed through the composition of breadcrumbs (as in schnitzel) and we fry them in hot oil on both sides.

After frying, remove on an absorbent towel to remove excess oil.


Flowers in the crust

Ingredients (three to four servings): 12 pumpkin flowers, three eggs, a pinch of salt and a pinch of white pepper, three tablespoons of milk, three tablespoons of flour, a cup of oil.

Method of preparation: the flowers are passed through a stream of water and allowed to drain. In a deep plate, beat the eggs well with milk, flour, salt and pepper, then pass the flowers through them. Fry in hot oil until the bread is crispy. It can be served plain or with mujdei.


2 eggs (if you are not fasting)

Peel a squash, grate it and slice it.

Beat the eggs with a pinch of salt and put flour in another plate.

Each piece of pumpkin is salted and peppered to taste then in egg, then in flour and fry in a pan in hot oil.

When they are ready, take them out in a bowl and add the crushed garlic in the form of mujdei and the finely chopped parsley.

Try this video recipe too