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Chefal with garlic and rosemary

Chefal with garlic and rosemary


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Easy to prepare and very tasty.

  • 4 head pieces
  • 2 teaspoons rosemary
  • 4 cloves of garlic
  • olive oil
  • salt
  • pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chefal with garlic and rosemary:

The fish is cleaned of scales, eviscerated, washed in some water, then dried. Fill the fish with finely chopped garlic and rosemary. Grease the fish with olive oil. Season with salt and pepper.

Put the fish in a pan greased with oil and bake for 50 minutes.


Serve with natural potatoes or why not rosemary potatoes.


Blog with salt and pepper

Chefal is a sea fish with white meat, rich in phosphorus, protein, mineral salts and vitamin B, there is no lack of Omega 3. Another advantage of mullet is the fairly affordable price. How to choose the mullet? The fish must have a bright appearance, a fairly rigid body, well-adhered scales, clear eyes and black (not red) pupils.
Now that we have learned how to choose mullet, let's try to cook it in the oven with zucchini.

gray mullet
zucchini
rosemary
salt

We clean the mullet of intestines, gills and scales, we wash it under running water.
Wash the courgettes and cut them into not very thick slices. Arrange them compactly on an oven pan, salt them, press them with rosemary needles, and arrange the mullet on top.

Put in the preheated oven (180-190 degrees) for 40-45 minutes.
We can serve with quarters of lemon, the juice of which we will drain over the mullet or we can sprinkle with soy sauce.
Simple if you like. Enjoy your meal!

If you like this recipe or others on the blog like my Facebook page www.facebook.com/BlogCuSareSiPiper


Baked cauliflower with GARLIC and ROSEMARY

The Greeks love this recipe very much because best emphasizes the taste and texture of caulifloweri. Americans have begun to include it in all sorts of dietary recipes, such as cauliflower rice, cauliflower pizza top, cauliflower meatballs, and so on.

This vegetable tastes as dull as can be, but uSturgeon and rosemary give it a special aroma, while olive oil gives it tenderness and consistency.

Even the most demanding will appreciate this way of serving cauliflower. It is important to use a quality extra virgin olive oil.

The preparation is so simple that you will fully enjoy this combination of flavors.

Baked cauliflower with garlic and rosemary & # 8211 recipe

• 1 cauliflower
• 5 cloves of garlic
• 1 sprig of green rosemary

Cut the cauliflower in half on a wooden bottom. Then cut the spine in the center and you will see that the bouquets will open much easier. Break the bouquets into small pieces and wash them, then place them in a tray or heat-resistant dish.

Ideally, use a tray / bowl with a lid, which has higher walls, and is large enough so that the bouquets fit in a single layer.

Press the garlic cloves with the palm of your hand to peel them more easily, then cut them into thin strips. Add them over the cauliflower in the pan.

Wash the rosemary sprig and unfold the leaves. Place them over the cauliflower, from place to place. Sprinkle sea salt and a little ground pepper on the entire surface of the tray.

Pour a little olive oil all over, then a little lemon juice or balsamic vinegar.

Mix in the pan with a spoon so that the cauliflower bunches are soaked in oil and spices.

Cover the tray with a lid and place it in the hot oven. It is ready when the cauliflower has softened and turned brown. Although it is tender, it still has a slightly crunchy texture.

To convince you to eat this vegetable more often or to use it more often in recipes, you can benefit from cauliflower in this article.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Ingredients for the baked fish recipe

  • 1 kg of fish (I had mullet)
  • 1 bell pepper (I had red, but the appearance is much nicer if you use peppers of different colors)
  • 2-3 ripe tomatoes
  • 300 ml tomato juice (or 400 g fresh tomatoes)
  • garlic - 3-4 puppies or to taste (I like garlic more and faster)
  • salt, pepper, thyme, hot pepper to taste
  • 50 ml dry white wine
  • 1 teaspoon sugar
  • 2-3 tablespoons olive oil

How do I prepare the fish recipe in the oven?

The fish is cleaned of scales and the wings and tail are cut, the evisceration is removed (the intestines are removed) and I cut off the head, but this is optional. Wash well, carefully in the abdomen, towards the spinal cord where there is a lot of blood.

I don't like it when I eat it somewhere and it's not washed well, honestly, I give up and I let myself get hurt.

Wash with cold water and leave a little under running water to be well washed. Wipe with paper towels, leave whole or portioned, as desired.

The most important operation in the case of fish is "sweetening in salt" as they say to me, at the Pouring.

So, sprinkle salt on the outside and in the belly and leave it to cool for at least 15 minutes, but not more than 1 hour, because it becomes dry.

It is ideal to be left for about 20 minutes, the salt goes well into the meat of the fish and the taste will be extraordinary, it will keep the natural sweetness of the fish.

Salt fixes the taste to any preparation, and sugar generally intensifies the colors and cuts the acidity of the tomatoes.

Now, the fish is placed in the tray, sprinkle with pepper, hot peppers cut into slices, sugar, thyme, go and oregano or rosemary if you have, finely chopped garlic.

Pour into the pan the tomato juice or diced tomatoes (scalded and peeled), sliced ​​peppers. Put tomato slices and pepper slices over the fish, for decoration.

Bake the fish in the oven

Pour the oil over the fish and put it in the oven, covered with aluminum foil. After 20-30 minutes (depending on the oven) remove the foil and pour the wine. Leave it in the oven until it browns.

Serve with chopped greens on top, with polenta or homemade bread. You can prepare a garnish of natural potatoes, potatoes with rosemary, rice. And a glass of white wine, cold, is perfect with & hellip mmm & hellip

It is prepared quickly and is a tasty and good-looking dish that impresses any guest.

To slip even easier on the neck, a cold white wine is extremely suitable. Along with the baked fish, I recommend you to prepare a sarmuzac, a famous garlic sauce in the Dobrogea area. I recommend you try the caviar salad recipe, made according to a fish recipe, as I learned from my family.

I invite you to try the fish recipe in the oven, I can't wait for you to come back, to tell me how it turned out. & # 128578 Good appetite!


Baked chefal with lemon and parsley

Squeeze the two lemons. Some of the lemon juice is added over the fish slices.

Grease a heat-resistant dish with a little olive oil. Add the slices of mullet well soaked in lemon juice and season with salt, pepper and sprinkle with a little olive oil.

Place in a preheated oven at 200 degrees Celsius for about 30 minutes. If it has not browned on top, increase the temperature to 250 degrees and put it in the oven for another 10 minutes. We can occasionally grease the fish with the sauce formed in the pan.

Meanwhile, prepare a mixture of the remaining lemon juice with salt, pepper, olive oil and chopped parsley. To be more diluted, water can be added.


Parmesan, Garlic and Rosemary Salads & # 8211 Rosemary Crackers Parmesan Recipe

Salted with parmesan, garlic and rosemary & # 8211 rosemary crackers parmesan recipe. Salted biscuits with parmesan. Mediterranean-style appetizer biscuits with rosemary, parmesan, lemon and garlic. Fresh saltines with cheese and herbs. Salty cookie recipes. Spicy cracker recipes.

I made these pickles with parmesan, garlic and rosemary for an evening of movies on Netflix. We wanted to nibble on something salty and these crackers fell flat! It cooks very quickly (10 minutes) and lightly and lasts well for 4-5 days.

Some time ago I experimented with a flour recipe for homemade pizza crackers based on a fragile dough with butter, parmesan, herbs (oregano, basil) and tomato paste paste & # 8211 see the recipe here. Some dream appetizer cookies have come out!

Based on a similar tender dough I also made some salty biscuits with green pesto and parmesan & # 8211 the recipe here.

It wasn't hard for me to play a little with the recipe and prepare other crackers, this time with parmesan, garlic, rosemary and grated lemon peel. A successful combination, very fresh and pleasant. I replaced the tomato paste from the previous recipe with thick cream and the basil and oregano with fresh green rosemary. I topped it with 2 cloves of crushed garlic and grated lemon peel. What a nice aroma!

I got some extremely tender, flavorful and tasty Parmesan pickles. I chose to cut them all in the form of thick discs, but you can always make them thinner (crispier) or spread the dough on a thin sheet and cut it with the pizza roll in the classic form of saltines.

From the quantities below we obtained approx. 30 salts with parmesan, garlic and rosemary or parmesan rosemary crackers. If you make them thinner, you double.


Bread flavored with garlic and greens recipe for buns pull apart

Bread flavored with garlic and greens recipe for buns pull apart. Pull apart buns & # 8211 that is fluffy loaves that come off each other. Appetizer breads with garlic as in the restaurant. Soft and fluffy buns, fragrant and tasty. Breads smeared with greens and garlic. How to make homemade buns? How to make fluffy homemade breads?

You already know that we are passionate about bakery and that we often make homemade bread but also buns, fluffy croissants or other specialties. Our bread recipes they have been tested by hundreds of thousands of readers and they have all succeeded perfectly!

These flavored breads can be an appetizer, a hot snack served before main courses. Some time ago I tested, in my turn, a recipe for extremely soft and fluffy Arabic buns. The recipe circulated on Facebook in the form of a video. Well, I was conquered by those loaves and I made them several times. You can read the recipe here.

Many readers have tried it and were very pleased with it! The dough also contains a quantity of milk powder that contributes to its taste and texture. So it can't be replaced.

This time I improvised based on the above recipe, in the desire to create something special: breads flavored with garlic and greens & # 8211 appetizer buns. In fact some appetizer breads with garlic, as offered in some restaurants. I had a great time! They simply melt in your mouth!

You can use both fresh (crushed) garlic and granulated garlic. I chose the granular one for the dough and the fresh one for lubricating the outside of the buns. In terms of greens, I stopped at the green parsley. You can also combine it with oregano, basil, rosemary, thyme or thyme. I would recommend trying my recipe and then starting variations on the theme.

From the same dough I made breadsticks with parmesan and garlic (a kind of fluffy mini bars with crispy crust) & # 8211 see the recipe here.

From the quantities below results 10 breads flavored with garlic and greens & # 8211 pull buns apart, baked in a round tip (tray) 23-24 cm in diameter. You can double the quantities if you want to fill a larger tray (round) & # 8211 of 32 cm diameter or rectangular of approx. 30 x 25 cm. If you do not have milk powder replace the 120 ml of water + 25 g of powdered milk with 120 ml of lukewarm milk + another 15 g of flour.


Costachel's recipe with the recommendation of the cupbearer: Cheese brine with caper and garlic sauce

One more thing to clarify: of course, instead of mullet, you can put almost any cooked fish on a plate (well, as long as you like this kind of preparation), and it might even be better to eat with, say, I know that. And that's what I had in the fridge, that's what I put in the pot, and as the result was very appreciated, I will definitely repeat the recipe on other occasions.

Cut the fish into slices and let it salt a little to sweeten. During this time, peel the vegetables, boil them in about 2 liters of cold water, add salt, peppercorns, a little rosemary and thyme, bay leaf and 1/2 lemon, also cut into pieces (squeeze the other half, that you will need more juice). Boil this soup for about 40 minutes, adding about halfway through the boil, if it comes from, the head of the fish and other unnecessary pieces left over from the cut. Strain the juice, keep, if you like, the carrot and celery, put it back to the boil. When it starts to boil again, put the slices of fish and boil them, boil them for about 15-20 minutes, maybe even longer (depending on the variety of fish and the size of the pieces). However, when the knobs come off effortlessly, it's called ready, so you can put out the fire.

Heat the butter in a saucepan with a thick bottom, sprinkle with flour, quench with about 600 ml of fish juice (strained, even filtered, if possible) and boil this sauce until it starts to gain a little consistency. Extinguish the fire, add, little by little, sm & acircnt & acircna and homogenize, add the crushed garlic, capers, adjust the taste with salt, pepper and lemon juice, homogenize once again and that's it, you can invite people to the table. As a side dish, I vote for natural potatoes (possibly supported on the side by the vegetables in the soup), but of course I don't force anyone. and let me not forget: a little parsley sprinkled on the plate brings with it a freshness that is very welcome.

Ros & eacute Terra Romana 2017, SERVE

I am firmly convinced that any wine producer in Romania, when he made his first rosé, referred to SERVE as a standard. On the other hand, if you evaluate any Roman roses and want to compliment them, you should probably say that they resemble, in one way or another, Terra Romana. I don't think I should say more than that. We are dealing with a blend, & icircn mostly Merlot plantation 2012, completed with Fetească Neagră for complexity (and we used here exactly the words of Aurel Rotărescu, winemaker of the winery). The wine has an opalescent rose color and an elegant nose with strawberries, rose petals and jasmine flowers. The body is full and creamy, and the taste comes with lots of red berries, May cherries and apricot kernels. The aftertaste is long, intense, leaving a remarkable feeling of freshness and an unbridled desire to pour another glass. As for the gastronomic associations, it suits so many types of food, and I would call it, without fear of making too many mistakes, the panacea.


Method of preparation

1. Boil the lobster in a large pot in plenty of salted water over high heat for 25-40 minutes.

2. When it has boiled, remove the lobster, remove the shell, and cut the lobster into pieces. Take a large frying pan, add water, garlic, olive oil, lemon juice, salt and pepper. Allow to heat well and mix.

3. Put the lobster pieces in the pan and leave them on the fire for eight minutes, turning the pieces from time to time. When done, remove the lobster pieces and keep warm in a large plate. Pour the sauce from the pan into a blender and mix for 1-2 minutes.

4. Pour the mixed sauce over the lobster pieces.

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Shrimps fried in butter and garlic

For many countries, shrimp have the most consumed and appreciated seafood. It is eaten as appetizers, salads, soups, main courses and even with pizza.
And if yesterday I made a delicious Thai Tom Yum soup, which I devoured with Cristi, this morning, I took the opportunity that I had fresh shrimp left unused yesterday and I prepared a delicious dish, very easy for cooking and very fragrant - especially for those who love the aroma of cooked garlic - as breakfast: shrimps fried in garlic butter!

As you already know, we first clean the shrimp: peel them (up to the tail or in their entirety), remove the black vein from the back of the shrimp and wash them.
Heat a pan and add the butter. Let it melt and let it heat up until it no longer foams.
Crush the garlic with a knife blade and add it to the hot butter. When its aroma envelops you, we also put the shrimp in the pan. Fry them until they turn pink (no more than 4-5 minutes, because they will harden).
Add the lime juice and season.
Take the shrimp out of the pan and put them on the plate. Pour the butter and lime sauce over them (for those who prefer parsley, I can garnish the preparation with chopped parsley).



Comments:

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