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Malai pizza with salmon

Malai pizza with salmon

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Cut the mushrooms into thin slices and boil them in a liter of water with a little salt (I put canned mushrooms, so I didn't boil them anymore). After they have boiled, add the cornstarch, stirring constantly. When the composition has become a softer polenta, put it in a pan greased with oil and spread it like pizza dough.

Finely chopped onion is put in a pan with oil, add broccoli (to the eyes) or frozen spinach, salt, pepper and cook until the onion is soft and the water evaporates. I put fresh broccoli, so I added a little meat juice (you can put water).

Cream is mixed with pepper and lemon juice. Spread the broccoli composition on the counter, and sour cream from time to time.

Put slices of salmon on each pizza, garnish with lemon slices and bake for 8-10 minutes.

It is very tasty .... of course with a glass of red wine, or whatever you want.

Baby salmon puree (from 9 months)

Salmon is an excellent source of essential fatty acids, which are vital for the brains of the little ones as well as for visual development. A salmon puree with carrots and pumpkin is a good base for a child's meal.

This recipe is ideal for children over 9 months, offering protein, omega-3, calcium, iron, selenium, beta-carotene, vitamins A and D. Here's how you can prepare this puree in two steps and three movements!

Ingredients for baby salmon puree:

1 row of salmon
1 cup chopped carrots
220 grams of spinach
2 cups chopped pumpkin

4 steps to prepare salmon puree for babies:

1. When preparing a puree, you need to make sure that the ingredients are balanced in the composition. The ingredients of this recipe can be doubled or tripled, if you want to put a few servings in the freezer.

2. Put the salmon in a yena bowl, on a bed of spinach well washed beforehand and drained, pour about 2-3 inches of water. Cover with a lid and leave in the oven at 190-200 degrees Celsius for about 30 minutes or until the fish is fully cooked.

3. Meanwhile, put the carrots and pumpkin to boil or steam on the stove for 15-20 minutes. The fish is crushed and check very carefully for bones.

4. Mix all ingredients, including carrot and pumpkin juice, if steamed. Pass all the ingredients and serve.

Sea bream is the fish that is not missing from the Mediterranean cuisine. Sea bream meat is tender, juicy, has few bones and due to its low fat content and high intake of phosphorus, calcium and magnesium it is recommended in diets. I really like this fish, cooked in any way, that's why today at dinner there is sea bream with & hellip & hellip Continue reading Sea bream with tomatoes in the oven

Detox water. What's with detox water? Very simple, drink water and fruit. Easy to make. Beneficial for the body because we consume vitamins, we hydrate and in addition it is very refreshing for hot summer days. A colorful drink with a very pleasant fruit aroma. Ingredients: 1 apple 1 lemon juice & hellip & hellip Continue reading Detox water.

Baked Salmon On Baking Paper

Because then we immediately make the marinade for the fish, we grease it well, we wrap it in baking paper and it. Try our baked salmon recipe too. Salmon trout with vegetables and citrus in baking paper.

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Baked Salmon In Copper Paper Or Baked Salmon In Papillote Recipe

Baked Salmon In Copper Paper Or Baked Salmon In Papillote Recipe

Baked Salmon In Package Of Baking Paper In Urban Flavors Papillote

Wipe the salmon fillets well with a paper towel to remove as much moisture as possible and then place them in the tray with the skin down.

Baked salmon on baking paper. Serve salmon in the oven in a packet of baking paper. This strip will help you remove it intact on the plate. Pour over a little olive oil and place a slice of lemon on top. Fold the edges of the paper very well so that the air does not let in so that the fish can be steamed in its own juice.

How to prepare salmon fillets in the oven in baking paper. The simplest baked salmon recipe. And fast and delicious. The garnish can be an assorted salad, plain rice or just bread.

And gather them all together in a salmon fillet with garlic sauce, lemon, herbs and butter. You can choose the option you prefer more or why you can't prepare them all 4. Season them with salt and pepper. Place each piece of salmon on a baking sheet in the middle and season with salt, pepper, thyme, basil and basil.

Prepared in a baking paper package, the fish is cooked in its own juice, keeping all the flavor. Baked salmon in papillote is served so hot and closed in the paper package directly on the plate with the garnish. You like baked salmon. Ingredients needed in the recipe.

The recipe for baked salmon in baking paper or salmon in papillote is a quick and easy one. A salmon trout of 1 2 1 5 kg citrus lemons oranges mandarins minole etc garlic leeks green onions carrots celery stalks hot peppers dill and green parsley coarse salt olive oil peppercorns dried thyme. Using the paper, move the salmon to the baking tray, which can also be lined with baking paper. Baked salmon in baking paper or salmon in papilotte put the packages in the tray leaving space between them and then put the tray in the preheated oven at 180 c for 15 minutes.

We are very new and we consider it ideal for a light and healthy dinner. And that's about the only complicated thing. We were particularly inspired today and we prepared not one or two but even 4 variants of recipes with the most diverse ingredients. After removing the tray from the oven, break each package and the salmon can be served with good appetite.

Place the salmon on a strip of baking paper only slightly wider than it and a little longer. Bake for 10 to 12 minutes or until the center of the fillets becomes opaque. It all starts with choosing the thickest piece of salmon, the better. A steaming bag with tender and fragrant salmon on c.

Steak or fillets? What is the difference when it comes to cooking salmon

Steak or fillets? What is better to choose when we want to cook a salmon recipe? The pieces of salmon steak are cut on the side of the fish, so that each piece has a rib section and a column section. The fillets are cut along the fish, next to the spine and are just pieces of meat, without bones. We can buy fillets without skin. Thus, depending on the recipe, we choose the most suitable salmon meat. For grilled or pan-fried salmon, we can also choose pieces of meat with bone and skin. It becomes crispy and tasty cooked this way. For stewed fish, rasol or en papillote, fillets are more suitable.

Preparation of corn composition

I first made a composition from corn, that is, I put in a bowl 500 ml of boiling water in which I added 200 g of corn and a tablespoon of salt.

I stirred continuously until the corn doubled in volume and absorbed all the water.

It does not have to be cooked completely, just for a few minutes.

Preparation of bread dough with a mixture of flour and corn

In a bowl I rubbed the yeast with the sugar, I added 200 ml of warm water and a handful of flour and I homogenized the composition.

I covered the bowl with a towel and left it like this until the formed mayo doubled in volume, about 10 minutes.
In the composition with cornstarch I added the oil, then I mixed it with mayonnaise, as hot as it was, almost even hot.
Then I started to incorporate the flour and I kneaded a dough not too hard, just enough not to stick to my hands.

I covered the dough and left it to rise in a warm place for 15 minutes.
After it has grown enough, I lined a 26/36 cm tray with baking paper, braided the dough and placed it in the tray.

I let the dough rise again for 10 minutes, then I put the tray in the oven for 35 minutes at 200 degrees.

Pancakes with cornmeal in the dough and pizza filling

I remembered that I saw somewhere a recipe for pancakes with corn in the dough and I thought I'd try it too and I made these delicious Pancakes with cornmeal in the dough and pizza filling.

I prepared my composition in my style, I did not follow a specific recipe.

I was a little afraid that the Malay would not be prepared, but it was not so.

A little bit, more grunting, between my teeth, but I really liked that.

Aaa and don't forget to thank my assistant, Panini Maker Breville, how useful it is!

Besides the fact that the dishes come out really delicious and beautiful, it also saves me from the heat that the stove would release.

[ingredients title = & # 8221Ingrediente & # 8221]
For pancakes:

  • 2 eggs
  • 2 tablespoons olive oil
  • 300 ml kefir
  • 100 gr Malay
  • 100 gr flour
  • 1 dill connection
  • 1 pinch of salt
  • 1/2 sachet baking powder
  • 1/4 teaspoon baking soda
  • 3 spicy sausages
  • 270 gr canned mushrooms
  • 1 small red onion
  • 3 pieces (slices) pickled donut
  • 100 gr cheese
  • 1 tablespoon oil
  • a few strands of parsley

Preparation time: 40 minutes

[preparation title = & # 8221Preparation & # 8221]

We prepare the dough for Pancakes with corn in the dough and the pizza filling

Preparation of pancakes with corn in the dough, at panini maker

We connect the appliance to the power source, and when the hobs heat up and the green LED lights up, we spread the first pancake, putting the dough with a polish, in the center of the lower hob.
Gently level the dough with the back of the polish to give it a round shape and close the lid, or simply close it and the dough will press and spread itself.

During this time, the green LED will light up, and when the pancake is ready, the yellow LED will turn off and on.

Using a spatula, transfer the pancake to the plate and repeat the procedure until the dough is finished.

Preparation of the filling for pancakes with corn in dough and pizza filling

Chop the onion scales and lightly fry it in oil.

Then add the sliced ​​mushrooms and sausages.
Leave the ingredients on the fire for 2-3 minutes, stirring to fry evenly, then put them in a sieve to drain the oil.

Mix the hot ingredients with the finely chopped donut and grated cheese and spread them immediately over the pancakes, also hot.

Immediately roll the pancakes and place them on a plate, then cover them until serving.

The cheese inside will melt easily and will combine the ingredients together, so that they do not spread while serving the pancakes or simply bite into them & # 8230asa as in the country :))))
We serve the pancakes with ketchup, with tomatoes, or simple, according to everyone's preferences.

If the ingredients cool until we fill the pancakes, we can put the pancakes in the microwave, to melt easily, the cheese inside.
I confidently recommend this appetizer pancake recipe, with cornstarch and pizza filling, but also the appliance. Panini Maker Breville, which makes the activity in the kitchen easy and pleasant.

Elena Padurariu recipe: Salmon in mustard sauce on a bed of risotto with asparagus and mint

Although in his daily life he manages two online stores and one in Iasi, he also spends time in the kitchen. & bdquoI cook with love. "When I'm upset, I don't go into the kitchen," Elena said. "I have nothing to say to you, the plate is complete. Risotto with mint and love, yes & rdquo, was the reaction of Chef Florin Bontea. The complete list of ingredients can be found below.

Ingredients for salmon:

  • Olive oil - 2 tablespoons
  • Salmon medallion / salmon fillets & ndash 3 pcs.
  • Honey & ndash 1 tsp
  • Mustard & ndash 1 teaspoon,
  • Lemon & ndash 1 piece,
  • Salt & ndash a dust,
  • Piper & ndash a powder.

Ingredients for risotto:

  • Asparagus & ndash a link,
  • Vegetable or chicken soup & ndash 500 ml,
  • Butter- 50 gr,
  • Freshly grated Parmesan & ndash 2 hands,
  • Fresh mint & ndash & frac12 link,
  • Lemon & ndash 1 pc,
  • Olive oil - 1 tbsp,
  • Salt and pepper to taste,
  • Onion & ndash 1 pc,
  • Celery stalk & ndash 1 pc,
  • Risotto rice (Arborio or Carnaroli) / Scotti rice rice & ndash 150 gr,
  • Dry white wine / vermouth & ndash 50 ml,

Ingredients for mustard sauce:

  • Malay & ndash 2 tablespoons
  • Milk & ndash 300 ml,
  • Mustard with grains & ndash 1-2 tablespoons,
  • Butter & ndash 15 gr,
  • Fresh parsley & ndash 1 -2 tbsp,
  • Salt and pepper to taste.

Method of preparation:

For starters we prepare the salmon medallions. We wash them well and give them a little salt and freshly ground pepper.

We prepare the risotto because it takes more time. Heat the chicken soup. Put a tablespoon of olive oil in a pan, and then a tablespoon of butter to melt. Finely chop the onion and celery stalk and cook for 15 minutes until soft. Add the rice and increase the flame. Stir until it sticks to the bottom of the pan. Immediately after this we pour the wine and we will smell the alcohol, and it will evaporate and the rice will get a pleasant aroma. Gradually add the soup to be slowly absorbed by the rice, and the flame is reduced so as not to boil the rice too quickly. For a maximum of 15 minutes, add chicken or vegetable soup from time to time.

In these 15 minutes we put in a pan 100 ml of chicken soup, clean the asparagus and put it when the soup is brought to a boil, add the risotto in the other pan, and the flame shrinks to make the asparagus boil. . Taste the rice to be soft and creamy, but with whole grains. Add the remaining butter, Parmesan cheese, mint and a little lemon juice and lemon peel. Add salt and pepper to taste. Let the rice sit for a minute under the lid, and then serve it with a little olive oil sprinkled on top.

To decorate the risotto, you can prepare one or two sheets of Parmesan cheese with grated Parmesan cheese and put on a tray lined with baking paper round shapes with freshly grated Parmesan cheese and put in a strong thin layer. At the oven temperature they will melt easily and will form a transparent and crunchy sheet. One of them will be placed on top of the risotto after the needles have been placed in a round shape for decoration.

While the risotto is cooking, prepare the salmon medallions and the mustard sauce. Heat a pan and add a little olive oil in it. Preheat the oven to 200 degrees. Place the medallions in the pan and fry them on one side for a minute, then turn the medallions and take the pan off the heat. Put the pan in the oven and leave it for 3-4 minutes depending on the thickness of the medallions.

It's sauce time! In a small pan, mix the cornstarch with a little milk until smooth and then add the remaining milk.

Heat the composition over low heat, chewing continuously, until it boils and the composition thickens. Let it boil for another 3 minutes. (During this time, remove the salmon from the oven) Put in a saucepan, add the mustard, butter, finely chopped parsley. Season to taste with salt and pepper. The sauce will be served hot over the salmon medallions sprinkled with a little lemon juice and 2-3 tablespoons of risotto.

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Pasta with smoked salmon - a luxury dish

Preparation time: 15 minutes

Cooking time: 20 minutes

Recipe difficulty: low

Preparation method: boiling and frying

To prepare this recipe, you need some ingredients, as follows:

- 200 gr of spaghetti (or any other pasta)

- 2 tablespoons olive oil

- 2 cloves of chopped garlic

- 100 gr of smoked salmon, cut into small pieces

- a tablespoon of lemon juice

- two tablespoons of freshly chopped parsley

- salt and freshly ground pepper to taste

The preparation method is as follows:

First, fill a large pot with water, add a little salt and boil everything. When it boils, add the pasta, leaving it on the fire for about 11 minutes, so that it is al dente and then drain them.

In a pan, melt the butter and add the olive oil, making sure that the heat is low throughout the process. When the mixture boils slightly, add the onion and garlic and leave everything to harden until it changes color a little. Now it's time to put the salmon, cream cheese, milk, lemon juice and wine in the pan. Add salt and freshly ground pepper and leave everything on the fire for another two minutes, until smooth. Pour the mixture obtained over the pre-cooked pasta and sprinkle with freshly chopped parsley for a special flavor.

Pasta recipe with smoked salmon it is easy to prepare, but its special taste will make you think of the dishes in luxury restaurants, so we suggest you try it too!

Salmon recipes for children From what age is it offered to babies?

Both salmon and good have been written about salmon. Good, always. Badly, recently, referring to the risks of contamination with mercury, pesticide residues, herbicides and polychlorinated biphenyls. The truth, as usual, is in balance.

Consuming fish once or twice a week reduces the risk of stroke, the onset of depression and Alzheimer's disease, as well as other chronic conditions, experts say. On the other hand, the possible risks of contamination with mercury or polychlorinated biphenyls are mentioned. But they are not only found in fish and seafood. But also in fruits, vegetables, meat and eggs. More than 90% of the amount of polychlorinated biphenyls and dioxins can be assimilated from them.

Therefore, experts believe that the levels of polychlorinated biphenyls and dioxins in fish should not cause anyone to stop eating fish. None of those who know how to recommend limiting the consumption of fish, but say clearly and unequivocally that the introduction of two meals of fish a week will benefit the cardiovascular system.

The same recommendation for pregnant women, those who are breastfeeding, as well as for young children: two average servings of fish per week (except for the three species with a high mercury content: shark, swordfish and king mackerel), various fruits great heat-processed, white fish and canned tuna.

At what age is salmon offered to babies?

After the age of 1 year and not every kind of fish is suitable for babies. Two servings of fish a week: herring, salmon, trout, mackerel, sardines are ideal and help the child's ability to develop (strengthen the immune system, improve cognitive development, vision and prevent depression).

No matter how you offer it, pay attention to the following aspects when it comes to fish:

  • the fish should be fresh. It is not recommended to buy it frozen. There is a risk that after thawing you will find that it has been frozen to hide the smell of rotten meat.
  • to be carefully deboned and checked, even so, every piece of fish you give to the little one.
  • to make sure it's not contaminated with any bacteria taken from the ice where it was exposed, pediatricians say it's recommended to freeze it yourself overnight. By freezing, those bad bacteria are destroyed. And, just as important, is to prepare the fish meat well, by steaming, baking or frying on the grill or in the pan without oil.

Who do we associate salmon on a plate with?

Considering that salmon is a fatty fish with red meat, which we said we put on the baby's table after he turns 1 year old, there are many garnishes with which he can make a "good home" on the plate of pink fish.

Your imagination must be boundless in this period of food diversification, especially since the little one, already familiar with many new tastes and textures, has become more demanding, both in terms of tastes (must become refined) and in terms of in terms of quantity.

Well, as refined as salmon looks, you know, it's not pretentious at all. It goes well with pasta, polenta, vegetables or vegetable purees, with rice it can become meatballs, hand-held croquettes, cream soup and many other goodies.

Salmon recipes for children

SALMON CROCHETS (8 pieces) for 1 year olds

  • 450 g of potatoes
  • 2 slices of toast bread
  • 2 salmon fillets
  • black pepper
  • the juice of half a lemon
  • chopped green parsley
  • olive oil

Boil the potatoes, drain them, crush them and leave them to cool.

Prepare the bread crumbs in a blender.

Grease the fillets with oil, squeeze the lemon over them, sprinkle with pepper and put them in the oven to bake on paper.

When ready, remove the bones and remove the skin.

Crush the fish meat, mix it with the parsley and boiled potatoes and shape the croquettes.

Put the croquettes in breadcrumbs, put them in the preheated oven tray and bake for about 20 minutes. They're ready when they're browned.

SALMON CREAM SOUP (2 servings) for 1.5 year olds

  • 1 row of salmon (150 g)
  • 3 potatoes
  • 1 small carrot
  • 1 small onion
  • 2 cups water
  • 125 g of cooking cream
  • 2 stalks of dill
  • pepper
  • salt
  • oil

Saute finely chopped onion in a tablespoon of oil.

Add diced potatoes and carrots and then water and simmer for about 15 minutes.

Add the washed and diced salmon and cream. Boil for another 10 minutes.

Serve with chopped dill.

SOMON TERIYAKI (1 serving) for children 2 years old

  • 1 fillet of small salmon (50 g)
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 tablespoons Teriyaki sauce (or low-salt soy sauce)
  • 1 teaspoon sesame seeds
  • 1 pinch of salt
  • pepper
  • oil

Mix the Teriyaki sauce with honey and olive oil in a bowl.

Put the salmon fillet in this mixture for at least 30 minutes, making sure the fish is covered.

Grease a pan with oil, put the fillet and pour the mixture with Teriyaki sauce over it and put it in the oven for 15 minutes, greasing the fillet from time to time.

Sprinkle with sesame seeds. Serve with plain white rice, boiled in coconut milk (for example!).

BUTTERFLIES WITH SALMON AND WHITE SAUCE (2 large portions) for children 1 and a half years old

  • 100 g of butterfly
  • 100 g of fresh diced salmon
  • 150 ml of cooking cream
  • 2 cloves of garlic
  • 1-2 tablespoons olive oil
  • salt pepper
  • fresh parsley

Boil the pasta in salted water according to the instructions on the package.

Heat the oil in a pan, sauté the finely chopped garlic cloves (2 minutes), then add the salmon pieces (about 5-6 minutes, to be well cooked, because it's a baby).

Pour the cream over the fish in the pan.

Drain the pasta and add them, stirring to mix the pasta and white sauce.

Add salt and pepper to taste.

Serve after cooling slightly with freshly chopped green parsley.

Video: Pizza mit Lachs u0026 Creme Fraiche


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