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Aromatic dishes

Aromatic dishes


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  • 200 g wholemeal flour
  • 1 teaspoon salt
  • 1 clove crushed garlic
  • 160 ml of warm water
  • 1 tablespoon olive oil

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Aromatic dishes:

The flour is mixed in a bowl with salt, then with the rest of the ingredients. Knead until the dough becomes smooth and elastic.

Let the dough rest for a while, then divide it into 5 equal parts.


We spread each piece of dough with the rolling pin on the floured table, as thin as possible.

In a well-heated Teflon pan, bake the piadinas for 2 minutes on each side and 1 minute on the other. Keep warm under a towel until serving.

Very fragrant and delicious!


Cherry jam with cherries

Method of preparation

The cherries and cherries are washed, cleaned of stalks and seeds. Put them in a larger bowl that can be used on the fire, add the sugar and lemon juice and leave them aside for a few hours. When the cherries and cherries have left their juice, put the jam on the fire over medium heat and leave for about an hour. It must be constantly mixed in the jam, and if foam forms, it can be taken with a spatula.

Cherries with sugar for jam

To know if the jam is ready, take a spoon and see how thick it is. If it is a firm composition that does not decompose, then you can take the jam from the fire and transfer it to clean jars.

The jars are sealed, covered with a towel or blanket and allowed to cool, then moved to the pantry.


Fasting pies - 6 recipes for flavored pies to make fasting

By Camelia Diaconu, Thursday, November 7, 2019, 3:55 p.m. Last update on Wednesday, 02 December 2020, 12:02

Pies are the ideal dish to eat as an appetizer, main course or even snack during Lent. Their versatility is a major advantage, as you can prepare a lot of fasting pie recipes from just a few ingredients. Perfect dishes fasting, below we tell you the best pie recipes to prepare for the coming Christmas fast.


Salads with a lot of cheese - the recipe for tender and fragrant salts

Salads with a lot of cheese - the recipe for tender and fragrant salts. The recipe for tender salts with cheese and cream. Salts with cumin and cheese and cream.

These cheeses with lots of cheese are simply delicious! Strawberries, fragrant and tasty. The dough is a classic of salts with cheese, cream and a little yeast. The aroma of au gratin cheese matches perfectly with that given by the cumin seeds (which are not missing from our salads). You can also sprinkle the salads with sesame or poppy seeds but they will be much more bland. In addition, an essential aspect is the correct baking of any salts: they must be reddish, beautifully colored and appetizing. The whitish ones are pathetic in appearance and, on top of that, they are also indigestible because they are insufficiently ripe.

Being a fragile dough (even if it has a bit of yeast) we must refrain from kneading hard and long because we do NOT want to develop the gluten network. This gives the dough elasticity and we want tenderness.

Basically, I combined two recipes already published on the blog: the cheese salads of the great-grandmother Buia (see here) with the salty spurs with cream and yeast (see here). Something dream came out!

If you proceed exactly as described below you will get the tenderest salts with a lot of cheese! From the quantities below result 2 large trays of salt (my trays are 33 × 42 cm).


Aromatic and delicate buns, like fluff!

Fluffy buns with sugar from delicate dough, which is very easy to work with. Only good for dessert with a cup of tea!

INGREDIENT:

- 7 g of dry yeast or 15 g of fresh yeast

METHOD OF PREPARATION:

1. In the bowl with warm milk, add sugar and yeast, mix, add 3-4 tablespoons of flour (of the total amount), mix once more and leave the composition for about 15 minutes, until the yeast activates.

2. Then break the egg, add vanilla sugar and a pinch of salt, pour oil and mix the ingredients.

3. Gradually incorporate the flour and mix, then knead the dough.

4. At the end, add the soft butter to the dough in a few steps and continue to knead until it is completely incorporated.

5. Round the dough, put it in a bowl, cover it with plastic wrap or towel and leave it to rise for 1-1.5 hours, until it doubles in volume.

6. Knead the dough and divide it into pieces of approximately the same size, which you round.

7. Then spread the rectangular glues, grease them with melted butter and sprinkle with sugar.

8. Fold the sides, roll rolls and glue the edge.

9. Place the buns on a tray lined with paper or baking sheet, cover with a towel and let them rest for about 30 minutes.

10. Grease the buns with beaten egg and bake them for 15-20 minutes in the preheated oven to 180 ° С.

A fluffy and good-looking result! The buns are tasty and with an appetizing butter flavor.


Steamed fish with aromatic herbs for children

Does your child not like fish? Chef Florin Dumitrescu knows the secret by which you will make him pop!

Over time, to convince even those who do not like fish to start eating, I discovered the following: The main reason why many do not even want to hear about fish is because they tasted much too well cooked. ! And a fish prepared in this way will be dull, dry and tasteless.

Cooking a fish properly is one of the biggest challenges in the kitchen. Temperature is extremely important, the origin of the fish is even more important, and the way it can be cooked is essential. That's why I found this method to cook any kind of white fish, no matter how long, without losing its taste or texture.

All you have to do is buy a quality fish, slightly fatty and with few bones. Ask someone who knows how to fillet it, and then the whole process of cooking a good fish is much easier.

Ingredients (2 servings)

  • 2 pieces (4 fillets) of white fish: sea bream, sea wolf or trout
  • 15 gr thyme
  • 15 gr basil
  • 1 bunch of parsley
  • 50 ml of olive oil
  • 1 lemon
  • 4 sheets of nori sushi

Method of preparation

Take the fish fillet, sprinkle salt and freshly ground pepper over it, a drizzle of olive oil, then place the pieces on a sheet of dry seaweed (moisten the seaweed with a little water before).

Put a sprig of basil, thyme, three sprigs of parsley and two slices of lemon on top of the fish.

Be careful not to put the lemon directly on the fish meat, but on the skin, otherwise the taste will be much stronger on the part with which the lemon came in contact!

Roll the seaweed sheet and place the fish in a small bamboo steamer for 30 minutes.

Place the steamer over a pot of water. Left on high heat it will produce enough steam so that the fish wrapped in aromatic herbs and sushi clouds will be cooked perfectly, not too much.

It is a healthy and correct way to cook a fish for any amateur / beginner in cooking.


How to make fluffy and fragrant Transylvanian pancakes or donuts - the traditional recipe?

Pancake dough

The leavened dough for pancakes or Transylvanian donuts is easy to prepare. I put all the ingredients in the bowl of the robot and mixed them for 5 minutes (with the kneading hook). The dough is soft and please resist the temptation to put more flour in it! Here is the fundamental mistake that many housewives make: the addition of flour with the ruthless leads to a hard dough from which only fluffy donuts will not come out!

I covered the bowl with plastic wrap and left the pancove dough to rise for 40-45 minutes or until it doubled in volume. The leavening time depends on the ambient temperature, so if you have a cooler kitchen, it can be extended (it reaches over 60-75 minutes).

How to cut pancakes?

I lightly rolled up the worktop and turned the dough over. It is soft, fluffy, full of gas bubbles (CO2 produced by yeast). I had approx. 1 kg of dough.

In the first phase, I gently flattened it with my palms, then I continued with the floured twister. The dough sheet had approx. 2.5 cm thick. Then I cut the pancakes with a metal circle of approx. 8 cm (they will have approx. 50 g / piece).

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

The idea is to cut them as close as possible to each other so that we have the smallest possible losses of dough. The remaining edges are re-kneaded, left to rest for 15-20 minutes (under plastic wrap), stretched and cut again. The more they are handled, the less fluffy they become… In no case do we model the donuts cut by rolling in the palms - we do NOT make spheres out of them - but we move them carefully on a lightly floured tray, with a distance between them. By rolling in the palms we destroy their fluffy, airy texture and we get exactly what we don't want: stuffed donuts with a breaded texture! We must cover the pancovas with plastic wrap so that they do not crust!

I let them ferment for another 20-30 minutes under the plastic wrap.



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