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A special combination! Health on the plate! :)
- hake trunk 3 pieces,
- dry red wine 250 ml.,
- fresh spinach 300g.,
- lemon 1 piece,
- iodized salt,
- freshly ground pepper,
- olive oil
Preparation time: less than 15 minutes
RECIPE PREPARATION Cod hake with lemon and spinach:
Spinach is cleaned, put in a little olive oil. The fish is cleaned, seasoned and fried in a double pan. The lemon is sliced and placed on top of the fish. Close the pan and let it fry for approx. 15 minutes. Then add the wine and let it simmer for approx. 5 minutes. The fish is served hot, along with the lemon slices and spinach. Good appetite!
Fish dishes for Florii 2021: White fish in spicy tomato sauce with natural potato garnish
Ingredients White fish in spicy tomato sauce with natural potato garnish
1 kg of fresh, cleaned fish
4 tablespoons extra virgin olive oil
Preparation White fish in spicy tomato sauce with natural potato garnish
Washed fish (fillets or trunks) is cut into large pieces that are greased with 2 tablespoons of olive oil, seasoned and put in a tray.
Put the pan in the oven and keep it on medium heat for 15 minutes.
Preparation of the sauce: In a frying pan put the remaining oil in which you add the crushed garlic and the hot pepper washed, cleaned of seeds and finely chopped, the mixture is put on medium heat.
After 1 minute, add the tomato paste, which is thinned with 2 glasses of water, let it simmer for 5 minutes on low heat.
Now add the chopped tarragon, salt, pepper and bay leaves to the sauce. Boil for another 1-2 minutes.
The sauce thus prepared is poured over the fish from the tray which is placed in the oven, over medium heat, for another 20 minutes.
The preparation is served hot, sprinkled with freshly ground pepper.
When serving, along with this preparation you can serve a garnish of natural potatoes, sprinkled with finely chopped green parsley.
Baked perch with lemon vegetables and capers - tasty and with delicate flavors
- Biban la cuptor (Maria Matyiku / Epoch Times) Biban la cuptor
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- Inside the fish put a few parsley leaves, pepper slices, 2-3 slices of lemon, over which put again a few sprigs of parsley. (Maria Matyiku / Epoch Times) Put a few parsley leaves, pepper slices, 2-3 lemon slices inside the fish, over which a few sprigs of parsley are placed again.
- Place a layer of onion and pepper in the pan, then place the stuffed fish, and place the carrots around it. (Maria Matyiku / Epoch Times) Place a layer of onion and pepper in the pan, then place the stuffed fish, and place the carrots around it.
- Cover the tray with baking paper and bake for about 40 minutes. (Maria Matyiku / Epoch Times) Cover the tray with baking paper and bake for about 40 minutes.
- When the fish is well penetrated, take it out of the oven and serve it. (Maria Matyiku / Epoch Times) When the well-penetrated fish is taken out of the oven and served.
Perch meat is very tasty, nutritious and healthy, a real treat for lovers of white meat fish. On the other hand, the slightly astringent and spicy taste of the capers gives the vegetables in the tray a surplus of aroma and personality.
1 large onion or two medium onions,
6-7 small carrots (500 g),
1 sliced lemon,
6-7 cloves of garlic,
salt, pepper and paprika to taste,
1 bunch of parsley (or larch),
100 ml of olive oil or 40 g of butter
The oven is preheated to 180 degrees.
The perch is cleaned of scales and intestines, then washed in cold water, then lightly wallpapered with a paper towel to absorb excess water.
Peel a squash, grate it and squeeze the juice. Cut the peppers into rounds, as well as the onions. Peel a squash, grate it and squeeze the juice.
The fish is salted and peppered both on the outside and inside. On one of the sides there are 4-5 not very deep notches, in which half a slice of lemon will be placed.
Put a few parsley leaves inside the fish, a few slices of pepper, 2-3 slices of lemon, over which a few sprigs of parsley are placed again. Close the sides with a toothpick. Sprinkle a little paprika on top for color.
Place a layer of onion and pepper in the baking tray, then place the stuffed fish, and arrange the carrots around it and add the garlic.
Sprinkle salt and pepper over the vegetables, then add the capers, making sure there are a few on the fish. The capers give a special taste to the food.
Place butter cubes on top of the fish. Pour a cup of water over the vegetables, letting the water drain lightly on the inside edge of the pan to avoid washing the spices.
To prevent the tail from burning, it can be wrapped in baking paper. Cover the tray with baking paper and bake for about 40 minutes. 10 minutes before removing the fish from the oven, remove the baking sheet from the top of the tray. Check the sauce in the pan, and add a little water if it has dropped too much. Also, over the fish pour a little spoonful of sauce from the pan.
When the fish is well penetrated, take it out of the oven and serve. Good appetite!
Cannelloni with ricotta and spinach
From the quantities below you will get about 6 servings of cannelloni with ricotta and spinach that you can serve for dinner or lunch. Cannelloni does not require boiling, so in a maximum of 15 minutes you will send them to the oven, and while they are baking, I suggest you prepare a cake with cherries or a cake with lemon and coconut.
800 gr crushed tomatoes (I used a can from the Metrochef range)
1 large onion
2 cloves of garlic
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
a handful of fresh basil or 1 teaspoon dried basil
500 grams of ricotta
100 grams of fresh spinach (or well drained frozen)
100 gr parmesan race
6 slices of cheddar or mozzarella cheese
salt and black pepper to taste
How to prepare cannelloni with ricotta and spinach?
1. Heat the oil in a large pan and sauté the onion until golden, add the garlic towards the end, but be careful not to burn it. Whisk the tomatoes and pour the sauce into the pan. Season with salt and pepper, simmer for about 10 minutes. At the end, rub the sauce to be homogeneous and add the basil leaves. If you have captives in the family, then you can blend the sauce with the basil leaves, as I did. :)
If you have increased the amounts in the recipe, I suggest adding a little water to the sauce or increasing the amount of tomatoes.
2. In a bowl, mix ricotta, egg, salt, pepper, spinach and half the grated Parmesan cheese. I stirred in the blender a little to homogenize the spinach and avoid the questions of the capricious ones in my family. If you use frozen spinach, skip the blending. Use a posh to garnish and fill each cannelloni with ricotta and spinach. Poaching is the easiest way to fill cannelloni, but if you don't have one, improvise one or help yourself with a teaspoon.
3. Test the tray in which you will make cannelloni and make sure that they fit perfectly in length. Pour 2 tablespoons of sauce on the bottom of the tray (I missed this step, but it didn't matter) and place cannelloni with ricotta and spinach one by one. Finally pour the tomato sauce over them.
4. Cover the pan with aluminum foil and bake in the oven until the cannelloni are lightly pierced with a fork. It takes about 40 minutes. Towards the end, remove the aluminum foil and cover the cannelloni with the cheddar slices and the rest of the grated Parmesan cheese. Bake for another 10 minutes.
3 tricks for quick preparation of the recipe for cannelloni with ricotta and spinach
1. Use quality tomatoes, ideal for the garden. In case it's not the season, I recommend Metrochef canned tomatoes. Honestly, I fell in love with them because they are peeled, and that saves time and effort. All you have to do is open the can and whisk the tomatoes together with your own juice to get a delicious tomato sauce. I like that they don't taste "canned".
2. Avoid adding bechamel sauce to the cannelloni recipe. You will save time and reduce the number of calories in the recipe. Believe me, even in this version - there are many!
3. It is not necessary to boil cannelloni in advance. They cook very well in tomato sauce.
All the products used in this recipe can be found at Metro.
Serve cannelloni with ricotta and spinach with pleasure!
Prepare this lemon and coconut cake recipe and tell me how you liked it. You can find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.
Main course keto, recipes for lunch or dinner without carbohydrates or sugar. These dishes help you lose extra pounds in a healthy way.
Keto or ketogenetic diet is based on a diet rich in fats, proteins and very few carbohydrates. Choose a healthy diet too!
Through this reduction, the body is introduced into a metabolic state called ketosis.
When the body is in a state of ketosis, fats become the main supplier of energy to the body, which is pleasing to most cells in the body and brain. The Keto diet reduces blood sugar and insulin levels.
Studies show that this type of diet helps you lose weight faster and improve your health. It has extraordinary benefits against cancer, diabetes, epilepsy, Alzheimer's, Parkinson's, acne, etc.
Another study shows that through the Keto diet, people lost 3 times more weight than if they had followed a diet with less fat.
How to make lemon roll with cranberries and cranberries?
How to prepare a sheet for lemon roll
For the roll sheet, beat whole eggs with the sugar and the vanilla sugar and the salt powder, until it forms a foam, then gradually add the flour on the lowest speed of the mixer.
In a tray lined with baking paper (35 x 30 cm) spread the composition carefully and bake for 12 minutes at 170 C.
The baking tray and a little cooled are removed from the baking paper and left until it cools completely.
How to make fish balls
a blender we will add potatoes boiled cut into cubes, fish cleansed of skin and bones, onion quality, garlic, eggs, pepper, butter, milk, the 2 tablespoons of flour, slices of bread squeezed well and we will mix everything until it formed a paste.
Then we take it out mixture a bowl and form balls which we will give through flour and breadcrumbs.
a pan in which we will put a larger amount of oil when hot, we will fry fish balls until they become gold.
We take them out on a PLATEAU with absorbent paper to drain everything excess oil.
- 80g spinach baby
- 100 g canned mushrooms (or 20 g fresh)
- 125 g mozzarella
- 1 small green onion (or a small dried one)
- 2 tablespoons olives
- salt to taste
- 2 tablespoons oil
- 2-3 tablespoons of lemon juice
Wash the spinach and put it in a bowl. Add the mushrooms, diced mozzarella and olives.
If you use fresh mushrooms, cut them into slices and fry them in a pan with a tablespoon of olive oil.
Mix the salt with the lemon oil and juice and put this dressing over the salad. Mix gently and eat the salad immediately, with some quick croutons, if you like.
Good job and good appetite!
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Save this recipe for tomorrow, when you eat fish! It's delicious! Lemon mackerel in tomato sauce in the oven! The mackerel is full of vitamins! The secret is here, step by step:
Save this recipe for tomorrow, when you eat fish! It's delicious! Lemon mackerel in tomato sauce in the oven! The mackerel is full of vitamins! Step by step recipe, here:
Save this recipe for the days when it's fish release! Lemon mackerel in tomato sauce in the oven - tasty, healthy and easy to prepare! Step by step recipe
I am a fan of fish meat, but I have a small problem: I can't stand to clean my bones, I don't know how to stand and I can't stand to combine the pleasure of eating fish with the pain of cleaning my bones. As children, our mother prepared mackerel for us, because it had few bones, it was more cost-effective and tasty. Today I have prepared a delicious recipe with mackerel in tomato sauce, you will surely lick your fingers with pleasure!
Ingredients: 4 pieces over mackerel, 4 tablespoons oil, 1 piece lemon, 4 pieces tomatoes (mashed pulp), pepper and salt to taste, 150 ml water, 1 teaspoon starch, 2-3 strands of parsley, 1 piece red onion.
How to prepare mackerel with lemon:
The fish is washed, cleaned of intestines and portioned into suitable pieces. Cut the lemon into thin slices and place in each piece of fish. Cut the onion into small pieces and cook in oil for 2-3 minutes.
Add the tomato pulp and continue cooking for a maximum of 10 minutes.
The sauce obtained is mixed with the starch dissolved in water. Add salt, pepper to taste and then pour it into a tray.
Place the fish pieces in the sauce and put the tray in the preheated oven (at 160C) for 25-30 min. Sprinkle with chopped parsley and serve.
Why eat mackerel?
Extremely widespread and not very expensive, mackerel is healthy especially in terms of the omega 3 fatty acids it contains, often turned into a supplement.
But what does this type of fish actually do for the body? According to symptomfind.com, mackerel has the property of lowering triglyceride levels, which are closely linked to heart disease and stroke, reducing the risk of heart disease, lowering cholesterol (some even say it would be more effective than some drugs prescribed in current mode) and even voltage. In addition, it makes blood vessels more elastic, improving circulation.
Mackerel is indicated in case of arthritis, because it reduces pain, stiffness of the arteries, which makes this type of fish a real supplement to arthritis medications. The same fish, commonly consumed, prevents cancer, while fighting when the disease has already set in, especially in cases of breast, colon and prostate cancer.
Mackerel is also indicated if you want to lose weight, helping to reduce adipose tissue. The whole mackerel regulates the metabolism, lowering the blood sugar level during the night.
The same type of fish is indicated in maintaining mental health, several studies showing that there is a link between fish oil and a low risk of depression, suicide, schizophrenia and Alzheimer's. In some cases, an increase in brain activity and an improvement in memory have even been observed.
In addition, mackerel strengthens the immune system, improving all body functions, thanks to the vitamins and nutrients contained.
In addition to omega 3 fatty acids, mackerel also contains protein. An 85-gram serving has 21 grams of protein, which is needed by the muscles. As proteins are not stored anywhere in the body, it is necessary to periodically replenish reserves.
In terms of nutrients, they are calcium, potassium, selenium and magnesium, which help the body function properly and are important for the heart, bones, teeth, nerves and muscles.
SALMON FILLETS WITH DUTCH SAUCE AND SPINACH
For those who want fish and more, today I prepared a recipe with salmon fillets, Dutch sauce with sage and sauteed spinach. I really like salmon, either steamed, baked or pan-fried, I always prepare it with different vegetables or sauces. Yesterday he caught a glimpse of some fresh spinach in my market and I immediately thought about what I would associate it with to satisfy both my cravings…
Ingredients for one serving:
- 250 gr. salmon fillet
- salt and pepper
- spices for fish
- 70 gr. fresh spinach
- 1 tablespoon olive oil
- ½ small onion
- 1 clove of garlic
Wash the salmon well, clean the stray scales, then dry it in a paper towel. I am going to grease it with a drop of oil and season it with salt and pepper.
It's time to prepare a non-stick pan that I place over the stove over medium heat and place the salmon fillet in it with the skin facing up.
Bring to a simmer and let it brown for about 10 minutes.
Meanwhile, sauté the spinach in another pan with a little olive oil in which I fry the finely chopped onion, add the chopped garlic, then the spinach.
I only leave it for 4-5 minutes. I kept its leaves whole and I don't want it to soften a little so that it is as fresh as possible, so as not to destroy its nutritional properties.
Season with a pinch of salt and turn off the heat.
I return the salmon to the skin side, add the special spices for the fish on the already browned surface, and let it simmer for about 10 minutes, during which time I start the Dutch sauce.
I take a bowl, mix an egg yolk with a pinch of salt and the juice of half a lemon, put the bowl on top of a pot of hot water, mix continuously for a minute, then add the butter little by little without stopping. When it has thickened enough, season with a pinch of salt and add the sage leaf, which I chopped very finely.
The Dutch sage sauce is ready and the spinach is already waiting to be placed on the plate.
The fish was browned as much as I wanted. I present below the prepared plate and a section of salmon to see the pink interior.