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Old-fashioned fish pie

Old-fashioned fish pie

Preheat the oven to 220 ° C. Boil the eggs in water with a little salt for 8 minutes. After they have boiled, pass them through a stream of cold water and peel them, then cut each egg into 4 parts.

Pour the milk and water into a saucepan and add the fish. Let it boil for 4-6 minutes until it is done so that the skin comes down easily. Remove the fish from the pan, take the skin off and throw the milk back strain it into a bowl.

Melt the butter in a pan and add the sliced ​​leeks. Saute until softened then add the flour. Cover the pan for 1-2 minutes, then add the strained milk. Cook, stirring, for 5 minutes until the sauce thickens. Add the parsley, mix and then gently incorporate the fish and eggs. Season everything to taste.

Put the fish mixture in a heat-resistant dish and put the mashed potatoes on top. Bake the pie for 30 minutes until it has browned on top.


Alivenci (corn pie)

An old recipe, but special and very tasty, exactly from grandma's notebook!

Ingredient:

a liter of milk, cornmeal for a more bound porridge (about 300 grams), five tablespoons of honey, 6-7 eggs, 100 grams of butter, 500 grams of sour cream, 500 grams of cottage cheese, vanilla, lemon peel.

Bring the milk to a boil, add honey, butter and lemon or vanilla peel. Bring to the boil. Add the cornstarch and mix until it swells and forms porridge. Leave to cool.

Meanwhile, mix the yolks with the cottage cheese and sour cream. Add the mixture over the porridge with cornstarch (if the mixture looks soft, don't worry, because it hardens when baked). Incorporate the beaten egg whites. Put everything in a pan greased with butter and put in the oven, preheated for about an hour. Cut into large pieces and serve with jam and sour cream, while they are still warm.

Eva's advice: You can also make a salty version, with telemea instead of cow's cheese. Obviously, stop adding honey and add fresh dill to the mixture. Serve the salads salted with yogurt or with cabbage or sarmale food.

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Cottage cheese pie

1. Unwrap the package with pie sheets, then divide the sheets into three parts. Each part consists of approximately 4-5 sheets. This creates 3 piles of pie sheets.

2. Crush the cheese lightly with a fork, mix with the eggs and sugar. You can even mix the composition.

3. In the tray greased with a little oil, place the base layer of the 4-5 sheets greased each with very little oil, then pour half of the amount of cheese, put another 4-5 sheets greased with oil, the rest of the cheese and the third part of sheets, greased with oil each.

4. Cut the pie with cottage cheese and grease with beaten egg mixed with milk, then sprinkle with sesame seeds. Bake for about 30 minutes or until nicely browned.

When well browned, remove the cottage cheese pie from the oven and sprinkle powdered sugar on top. The plate is served hot!


Fried fish with garlic sauce and polenta & # 8211 the simplest recipe

Fried fish with garlic sauce and polenta & # 8211 the simplest recipe. How to make whole fried fish in crispy crust of flour or cornmeal? How to make creamy mujdei & # 8211 sarmuzac? Fish recipes. Fried crucian. Lin fried.

Fried fish knows how to make almost everyone. With this traditional recipe for flax and fried crucian, we address young people who are just starting out in the kitchen. There are some useful tips that will help you get a tasty, well-seasoned fried fish with a crispy crust.

I say this because I have often been served with fried fish soaked in oil, with a crust woe to her mother or insufficiently seasoned. The fish cooks very quickly and there is a risk of excessive drying of its meat. A properly fried fish will have a reddish and crispy crust and a juicy, shiny meat & # 8211 as you see in the picture below. "Glistening" would say Gordon Ramsay

The crust of the fish can be made either from wheat flour, corn (corn) or from a mixture of both. Both the recipe and the pictures were provided by Mya Benea from Galați who is also a moderator in Urban Flavors Group from Facebook. More recipes from Mia find here.

Mya, born and raised near the Danube (in Galați), shows us how she prepared two very tasty kinds of fish: crucian and smooth. You will see how he juggled their crusts using the flour, cornmeal and mix between the two.

Mya also gave us a recipe for fried carp flour (cut into pieces) in corn crust or flour & # 8211 see here.

In the case of whole fish, the frying times must be adjusted a little. The quantities of fried fish below are indicative and can be adapted to the needs of each.


Fish pie

1 & # 8211 Preheat the oven grill to the mark of 5/190 grdC and grease a resistant vessel with a capacity of 2 liters. If your oven does not have a flame for the grill, place the pot on the top level.
Boil the potatoes in water with a pinch of salt until soft. Drain and crush, add butter and milk. Match the salt puree and set it aside. In a pan, on the fire, melt the butter together with the oil and fry the celery until soft (about 5 minutes). Remove it and place it in the sturdy bowl.

2 & # 8211 In the same pan, add the flour and fry for 2 minutes, stirring constantly. Add the wine, and when it starts to boil, add the milk and boil for another 2 minutes. Add sour cream and parsley and season with salt and pepper. The resulting sauce should be quite thick, as the fish leaves water.

3 & # 8211 Place the fish and seafood & # 8211 if using & # 8211 in the sturdy bowl, mix with the celery and pour in the sauce. On top, put the puree in an even layer, put the dish in the oven and leave for 40 minutes (until it sizzles and is browned).