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Baked beets with scordolea sauce

Baked beets with scordolea sauce

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economic fasting recipes

I was inspired by Horia Varlan

  • 2 beets, elongated
  • 4 slices of bread soaked in a little soup / warm water
  • 100 g ground nuts
  • 2-3 cloves of garlic
  • lemon juice
  • oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked beets with scordolea sauce:

Bake the beets in the oven (I baked them in the stove).

I blended the well squeezed bread and the garlic cloves, I mixed with the walnut and the garlic, I added the lemon juice, a little salt. I started to add the oil, little by little, like mayonnaise; after each tablespoon of oil, I mixed well, for incorporation. When the cream became fluffy, creamy, I put the mixer aside.

I sliced ​​the beets. On each slice of beets, I placed a tablespoon of sauce, I put on 3-4 greased slices and garnished with a little cream.

Caramelized onion with flavored sauce & # 8211 baked in the oven

Caramelized onion with flavored sauce & # 8211 baked in the oven. Marinated and au gratin onions in the oven. How to make cooked onions more or less spicy? Roasted onions with Tabasco Chipotle sauce or homemade barbecue sauce. Fasting recipes. Hot snack recipes.

Recently I saw a video with an onion soaked in vinegar and then baked in the oven. I don't think that option would be to my taste, but, being a big onion lover, I started thinking of a recipe to our taste. A marinated onion with a spicy pepper-flavored pepper sauce (such as Tabasco Chipotle). The result was spectacular: delicious caramelized onions!

If you are fasting you can replace the butter with oil. So get a ripe onion of post.

I usually make breaded onions (given through flour / egg / breadcrumbs) and fry them in oil. I cut the flower-shaped onion and it comes out very beautiful (the recipe here).

About 2 servings of caramelized onions come out of a big onion, but I say to consider an average onion per person because it comes out sensational. My onion was huge and weighed approx. 300 g.

  • 1 large onion
  • salt
  • pepper
  • dried aromatic herbs
  • 50 g butter or oil
  • 2 tablespoons lemon juice
  • a few drops of Chipotle tabasco
  • a little brown sugar
  • fresh thyme

Baked beets with scordolea sauce - Recipes

Meat turkey is the best product for food and baby food. This meat contains a lot of nutrients, and yet does not differ from high calories. Many dishes can be prepared from turkey, a recipe for turkey in the oven is especially common. This dish is recommended to add creamy mushroom sauce.

  • For four servings:
  • - 800 g turkey fillets
  • - 500 g of fresh mushrooms
  • - 100 ml of cream
  • - 1 onion
  • - 2 tablespoons. tablespoons butter
  • - bay leaf, lemon juice, paprika, salt, black pepper.

Preheat the oven to 200 degrees.

In a deep frying pan, melt the butter, add the chopped onion, bay leaf. Send a piece of turkey next to the pan. Put until golden brown. Don't forget to sauté and burn the meat.

Pour 250 ml of water into the pan, bring to a boil, cover with a lid and place in the oven for two hours.

Unfold the mushrooms, cut into small slices. An hour before the end of cooking, put the mushrooms on the meat, cook together without a lid.

Now remove the dishes from the oven, place the meat on a plate, add the cream to the sauce, bring to the boil on the stove. Pepper, salt at will, add paprika, a little lemon juice.

Cut the turkey fillet into small pieces, place on the bowl, pour the sauce on top, serve immediately.

This tasty dish is cooked in 2, 5 hours. This time can be halved if you take a whole chicken breast instead of turkey. Boiled rice is perfect as a plate.

Beetroot is a miracle for your eyes and blood vessels. Thanks to her, you can also lose weight

For years, scientists have been intensively analyzing the effects of beets on health. According to them, beets are one of the most important sources of antioxidants.

Many products we buy contain beets or extracts from this vegetable.

Studies have examined the substances found in beet root and found that they strengthen eye health and improve eyesight even in old age.

Your doctor may have already recommended that you eat this food to improve your eyesight.

The benefits of beets for the body

  • It detoxifies the body and acts as a powerful antioxidant
  • Prevents constipation
  • Lowers cholesterol levels & # 8220rau & # 8221
  • It helps with weight loss, provides energy and speeds up metabolism
  • Contains betaine which regulates fat metabolism, cleanses the liver and also helps lower blood pressure
  • Supports the health of blood vessels and arteries, increases their elasticity and permeability
  • It has a diuretic effect and reduces urinary tract inflammation
  • It has an analgesic effect, it acts against pain
  • It contains a unique set of trace elements, which is nowhere to be found

Beet juices and salads are considered the healthiest. However, according to nutrition experts, beets offer many benefits even after heat treatment.

However, you need to know how to cook it. Beets will retain their beneficial properties if cooked in the shell in a pressure cooker or baked in foil.

If you peel it before boiling it or baking it in the oven without wrapping it in a protective layer of aluminum foil, a large part of the valuable nutrients will be lost.

Baked beet hummus (fasting)

Hummus, an oriental dish, very easy to make and healthy, is an extremely nutritious choice especially during Lent. You can combine the classic chickpea pasta with various vegetables and flavors, to get a dish with a completely new flavor and a delicious look.

Today we offer you a delicious recipe for hummus with baked beets, with a very appetizing color and a taste to match. & Icircl you can also make with boiled beets, if you do not have baked, we assure you that it will not disappoint you.

  • 1 boiled or cooked beet
  • 1 can of chickpeas
  • salt
  • pepper
  • 2 tablespoons tahini
  • 2 cloves of garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 2 tablespoons yogurt (optional)

For starters, we'll take care of the beets. If it is not already cooked, you can boil it or bake it, whole, with the peel. Baked will have a special flavor and will be tastier. Prick the beets with a fork from place to place and wrap it in aluminum foil. Bake for 45-50 minutes.

When it has cooled, peel it and cut it into cubes. Wash the chickpeas with a stream of cold water. Put all the ingredients in the blender and mix until you get a fine and homogeneous paste.

Add salt, pepper and lemon juice to taste, and at the end, 2 tablespoons of yogurt, if you are not fasting. If the hummus is too thick, you can thin it with a little cold water.

Serve the hummus with glue or toast. Good appetite!

You have to see it too.

Baked beetroot salad on a grill lid

If you like sweet and sour, use balsamic vinegar. If you just like a little sour, use lemon juice, and if sour is your favorite, use bent wine vinegar or not with cold water.

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Ingredients and preparation of grilled beetroot salad:

All the ingredients in the salad (salt, pepper, oil, vinegar / lemon juice) mixed and beaten together form a mix that added over the cooked / boiled beets, cut into rounds or grated and mixed with hope, forms a wonderful salad, which it can also be eaten empty, with hot bread, on fasting days or as a garnish for oil-fried potatoes (also on fasting days) and on pork or ram steaks, prepared on the grill, in the oven or in the pan.

Varieties of inevitable beetroot salad! In the salad, instead of & ldquoacritura & rdquo you can use olive oil and green garlic sauce. Equally delicious is the salad if you use beets, olive oil and fresh horseradish.

There are countless reasons why "health" rhymes with "salad"

Peeled red beets with the young leaves and cut into pieces of the right size (to bake with the meat) and place on 2-3 layers of foil. Add sunflower oil, coarse salt and freshly ground pepper over the beet pieces. Mix the ingredients.

Fold the foil well so that the juice formed when the beets ripen does not run off and place the package formed on the grill lid.

Place the pieces of baked beets in a larger bowl and season (if necessary) with coarse salt and freshly ground peppercorns. Add olive oil and your favorite & ldquoacreala & rdquo over the hot beet pieces. Mix the ingredients and cover the bowl with a lid. Leave to soak for a few minutes, to settle the tastes.

Beetroot salad can be stored in the refrigerator for several days in a jar with a tight lid.
Refrigerate baked beetroot salad on the grill lid, ready prepared.

Refrigerate baked beetroot salad on the grill lid, ready prepared.

Bon appetit gourmet brothers from everywhere you will be on the world map! Even if I repeat myself, the urge remains current & ndash be brave in the kitchen - invent, try, improve, do not abandon a recipe until you are satisfied with the taste of your dish. Only the brave will have positive results, but also many satisfactions.

Baked ribs with beets and onions

There shouldn't be much to tell about this recipe. In short, I'm a carnivore and I especially like the ribs. I cook them in many ways and eat them made by others, not necessarily out of hunger but out of curiosity. A few days ago I bought some ribs that I slowly baked for about four hours and a little better. I wasn't sorry.

I sprinkled coarse salt on the meat.

Big salt can be found in any supermarket (that someone asked me in a comment, I think) or in spice stores. Mine is mixed with seaweed. A little bit didn't kill anyone, I think.

I put the meat in a heat-resistant dish, I crammed the cleaned onions, a sliced ​​beet (and cleaned), a handful of dried tomatoes. I poured two rounds of wine over the meat and put the dish in the oven.

Four and a half hours, 150-160 degrees Celsius.

A thin slice of rye bread accompanied the food, more for the sake of the sauce in the bowl in which I baked the meat.

Beets and other vegetables

There are periods during a year, not long, not frequent, not necessarily during religious fasts, in which I do not eat meat. I don't feel the need, I don't feel like it. I think those times are good for my experience as a chef, and I tell you now why: it stimulates me, it forces me to be creative with vegetables (you also know that although we have good vegetables, better than other earthlings, we have a small variety, only with fantasy can we compensate for this), to discover new ways (for me) to cook them, to turn them into delicious food.

One of the secrets I discovered during vegetarian experiments is that you can turn into simple experiences some simple vegetables like beets, carrots, potatoes, parsnips or parsley root, treating them as you would treat meat. Respectfully, of course, but also with a constant temperature, with the addition of fat if necessary (be it an animal), with a long exposure to a low temperature. To be even clearer, I will give you an example. Beets are among my favorites. A raw, marinated cosnum, in the form of salad or carpaccio, eaten boiled, baked or fried.

I often wash it well, boil it in its shell after cutting the end with leaves, respectively the one with the root, drain the water in which it boiled and clean it.

I do not throw water, let it simmer until it turns into a red syrup, pleasant to the eye and quite sweet, which I flavor as needed (if I want to use it for dessert I put cinnamon or mint, if -I want it for steaks, I go for bolder flavors, maybe I put lemon or lime juice in it, maybe I lengthen it with a liqueur wine). I keep the syrup in the fridge and use it for the next few days.

To clean the beets more easily, I put it in a bowl with cold water and a lot of ice. I leave it there for ten minutes, after which the peel comes down very easily. I don't even need to wear a glove when cleaning. Due to the thermal shock, the color fixes in the beets quite well, it is no longer taken very hard on the hands (it is easy to wash, don't worry).

From here things can evolve very differently. Today I only show you the version in which I take the beets, cut it in halves or quarters, depending on its size, then fry it in a pan with a thick bottom in which I put butter and very little oil. I put in the pan and herbs (beets go with mint, basil, oregano, sage, thyme, thyme, lemon thyme), coarse salt, pepper, cumin or cumin.

I keep the pan at a very low temperature, as well as beets. I turn it on each side, every ten minutes, an hour. Maybe a little over an hour. The sugars in it are concentrated, the ones on the outside are beautifully caramelized, the beets are transformed under the action of temperament and it becomes more than tasty, it becomes really enchanting.

It gives me the feeling that being a vegetarian is not a terrible thing.

If you have any questions about this or other vegetarian experiences, I look forward to your comments and promise to try to answer them quickly. Thanks. Stay healthy.

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Sounds very good! It must be very good! It's not bad to be a vegetarian, but it's hard to cook at home where some are vegetarians and some are not! You always have to think of a hundred dishes, with and without meat!
Thanks for the posts, tips and ideas!

Add a question: do you put raw beets in a frying pan or boiled beet with this recipe?
Thanks for the recipes you give us, congratulations for MasterChef!

It's clearly cooked. It follows from the recipe.

Your photos made me quickly look for a beet I had for some time and & # 8230. Let me know. Now she will be hot :)

Beetroot ready :)
It's very, very tasty thanks.
We discovered avocado some time ago, could you suggest us some recipes?
Thanks !

Beets! Yes, we don't even know how many benefits it brings us and what tastes we can get. In Russia, on long winter evenings, housewives cut thick slices of beets and baked them on the stove. It was & # 8222cake & # 8221 offered to guests.
A few years ago, being a vegetarian, we chopped the stems and mixed them with mayonnaise (from puff pastry), garlic and parsley. But the juice, I never used it. Very good idea to add lemon juice or wine. Congratulations!

Congratulations both for the recipes and for the position of juror at Master Chef. You are my favorites!

Does it work without butter, only with oil? What is the final taste, sweet-salty?

No, it's not awful to be a vegetarian. On the contrary. It's more beautiful.

I had vegetarian girlfriends. Two. One after another. So I learned with whom vegetarians. Then I discovered a niche in vegetarians.

I woke up one day to have nothing left. I struggled with a serious illness and I say it's hard to happen to you but it's harder to survive. After 3 years I woke up that I am alone, I have nothing to live on, but that I am alive.
I did completely different things in life, my job could only be exercised within government forces. But I had resigned and I see life with different eyes anyway now. Otherwise, I had active experience in implementing brands (I even created the consumer market in Romania for some products that did not exist before me), but not as an employee, but for my company. So, nothing on the CV would be useful for me to get hired. I was desperate.

My passion for cooking saved me. One day I started cooking at home and delivering to companies, acquaintances, small entrepreneurs. I ended up catering at hospitals, at the prosecutor's office, at the town hall, I became known in my hometown where I returned after 14 years in Bucharest. Everyone knew here that we had a company with national coverage, that we had a restaurant, pub and club in Bucharest, etc & # 8230 Everyone was surprised that I ended up making food for others to make a living.
After a few months, it didn't seem strange to them, I became known to everyone and respected wherever I went, both by children and parents. Like a well-known football player.
My passion for cooking helped me to survive, to regain my self-confidence because it was a trauma to move from turnover of millions of euros to poverty.
I experienced the greatest self-satisfaction in the workshops with the children.

Back to topic: I have vegetarian customers. And it is the most satisfying challenge. I consider a vegetarian dish good if it tastes good and I combine the ingredients so that you don't feel like you lack meat. To know exactly how good a dish is, I have periods when I become a vegetarian for experience, or raw-vegan. Eating vegetarian for two months is different from eating only one day, or Wednesday and Friday. That way you can know exactly how "awful" it is.

My opinion is that a good diet is when you alternate: 2 days a week to eat red meat, two more with white meat, 2 days ovo-lacto-vegetarian and 1 to be dehydrated, even fast food, to be immunized the body. But it's my opinion, how everyone feels better.

When I put roots in the oven I use balsamic vinegar to caramelize. But real balsamic vinegar costs more than my education, it's 12 or 18 years old. What is on the market is processed synthetically with caramel and etc. So in addition to carrots, celery, water onions, quince, etc., I add beets & # 8211 to help caramelize.
In the baked beetroot salad combine with green apple. Julian green apple, julien beet, lemon juice, honey, a little Sherry vinegar, olive oil. Above the core of sunflower seeds. Digestion balm.

PS: I decided to comment on each of your posts. Of course, there are many ideas that you have already experienced, but maybe there are some new ones. The recipes you post accumulate as knowledge in me, they become experience. It's my way of giving back.

Beetroot Borscht - Around the World in 50 Recipes (4)

Because last week my sarmales (and Pastorel's) lost the battle with hosting and MySQL, this week you have to win. Because you will have 2 in 1 from Ocolul Pamatului in 50 recipes. A few days after the sarmale, episode 4 follows, in the wonderful mother Russia: beet borscht.
And do you know why beet borscht? Because the Great Hangover after tonight's Big Drunkard can't be treated better with anything but a sour, hot borscht of beef and beets, with sour cream, larch and hot peppers. And who knows better how to get drunk than the Russians? I said!
And if some of you don't drink - although I trust my valiant readers & # 8211 a sad and gloomy winter evening (and sadder and gloomier than January 1 does not exist) is the best reason for this borscht.
Borscht is a dish that is made today throughout Eastern Europe, but its origins are in Russia. In our country, the very juice that sweetens this soup has been called borscht. In Moldova, however, this dish is called, borscht, not soup, not soup.
You know me: like any black on the plantation, I need protein to work, so the borscht is necessarily made with meat (although there are also vegetarian variants, only with vegetables and beets, in which I sometimes get rid of it). sour cream). It is certain that its defining element, in whatever vegan or carnivorous form the borscht takes, is beetroot. So, in addition to the beets, I also chose some beautiful pieces of beef: head of breast, some large bones, with marrow, some beef pulp. Which I boiled quietly, until the meat came off the bones slightly. When it cooled, I cut it into cubes.
But until the meat cooled, I chopped, as for any borscht that was repeated, onion, celery, carrot, parsnip. I boiled about 20 of these in meat soup, strained beforehand. Towards the end I put diced cooked beets (2-3 medium beets, depending on how dense you want the borscht to be). If you don't bake beets at home, there are already steamed beets at Mega Image, Carrefour, Cora. You can find it vacuum-packed, where there are other pickles (usually on the shelves with fresh vegetables, not canned). This beet is just baked and that's it, not preserved in vinegar or other things and that's what you have to use.
[singlepic w = 600 h = 420 float = center]
Along with the beets, I also put the pieces of meat and the boiling borscht. The ace borscht in that sour juice made from bran. I boil this borscht and leave it until the amount of liquid is reduced by half, and by this method it becomes very concentrated and very sour. Only then I put it in borscht (ace in soup).
After another ten minutes, season with salt and add a lot of chopped larch. You eat it with thick, fermented sour cream and hot peppers like life.

Swiss tart with bacon and mangold beets

Bucovina, women know how to appreciate any fresh leaf. When stevia appears, when vine, horseradish or beet leaves are tender, they do not wait. Today we prepared a DETOXIFYING SMOOTHIE with beetroot leaves, grapefruit, apple and so on. Also here I added flax seeds. Experts say that a cup of leaves provides three times the recommended daily amount of vitamin K. Items from pork pie written by Highway. Beetroot puree with sweet potato and date syrup. Rating: 5 & # 8211 1 vote & # 8211 45 min. A few years ago I tasted cigarettes with cheese and mint leaves (a Turkish dish).

Now, in summer, when spinach is no longer in season, you can successfully replace it with beet leaves, perhaps even richer in nutrients than.

Video: Λαυράκι με πουρέ παντζάριraspberries, μαρμελάδα μπέικον και μανιτάρι πανέ. Quarantine Cooking e05 (August 2022).