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Rooster paprika with colorful pasta

Rooster paprika with colorful pasta

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Kind of super satisfying two;)

  • cock legs 2 pieces,
  • rooster wings 2 pieces,
  • cock chest,
  • yellow onion 1 piece,
  • carrot 1 piece,
  • kapia peppers 1 piece,
  • iodized salt,
  • freshly ground pepper,
  • Bay leaf,
  • zacuscă Panacris 3-4 tablespoons
  • colored pasta.

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Roasted paprika with colored pasta:

The vegetables and greens are cleaned, finely chopped and simmered, along with the chicken, for 15 minutes on low heat, covered. Then add approx. 2000 ml of cold water, season with salt, pepper and spices and cook over low heat, covered, approx. 45 minutes. Towards the end of cooking, add the zacusca, leaving it to cook for another 10 minutes on low heat, covered. Meanwhile, the boiled pasta is boiled al dente;) The chicken paprika is served on a bed of colorful pasta, along with the seasonal salad;) Spor and good appetite!

Spaghetti colored with beet pesto

If we are still in the month of love, I suggest you try a romantic dinner for two with a generous portion of beet pesto pasta. The combination of sweet and salty will turn your back on you, I promise!

For two servings I used:

  • 300 grams of spaghetti pasta
  • 2 boiled beets
  • 150 grams of pesto sauce
  • a cube of butter
  • salt pepper.

For the basil pesto sauce I used:

  • 100 grams of fresh basil leaves
  • 1 clove of garlic
  • 50 grams of pine seeds
  • 50 grams of grated Parmesan
  • olive oil
  • salt and pepper to taste
  • a little freshly squeezed lemon.

Step 1

I prepared the pesto sauce: I washed and drained the basil that I added to the blender with the olive oil and pine seeds. When incorporated, I added grated Parmesan cheese, grated garlic, salt and pepper and a touch of lemon:

Step 2

I blended the two boiled beets, which I mixed with the pesto sauce and matched with Parmesan, salt and pepper to taste:

Step 3

I boiled the water with a little salt. When it started to boil, I added the pasta to the boil for a few minutes. I made sure they didn't boil too much, that they came out al dente. When the pasta was ready, I took it out with tongs and put it in the pan, over a cube of butter. When the butter melted I added half a cup of hot water from the pot in which they cooked the pasta:

Step 4

I added the beet pesto sauce and stirred for a minute:

Step 5

I matched them on a plate and served them with Parmesan cheese and a basil leaf:

Roasted paprika with colored pasta - Recipes

Haplea cooks in 30 minutes. If you are out of ideas and time, it is the ideal recipe.

What you need for 4 servings - picture 1:
& # 8211 400 gr of tricolor pasta
& # 8211 300 gr frozen spinach
& # 8211 200 ml milk
& # 8211 3 tablespoons fat cream
& # 8211 5 cloves of garlic
& # 8211 salt, pepper
& # 8211 butter pt. hardened

Work plan:
& # 8211 is very simple. Boil the pasta and drain.
& # 8211 Meanwhile, fry the finely chopped garlic (picture 2), then add the frozen spinach (picture 3). Add the milk and let it boil for about 15 minutes (picture 4). Season to taste. Remove from the heat, then add the cream (picture 5)
& # 8211 mix with pasta and serve (picture 6)
Good appetite!

Preparation time: 30 minutes
Price: 3 lei / serving (may vary depending on where you take the ingredients)

Roasted paprika with colored pasta - Recipes


At every party
There will be a competition between the guests
Eating the first piece
Of cubes rolled in chocolate

  • 6 eggs
  • 9 tablespoons flour
  • 180 gr sugar
  • 30 ml of cold water
  • 40 ml oil
  • 1 sachet of baking powder

  • I used chocolate flakes (white, with milk chocolate, with dark chocolate), coconut flakes, colored ornaments, chocolate ornaments.

WORK PLAN rolled cubes

  1. separate the egg whites from the yolks
  2. beat the egg whites with a pinch of salt and water, then gradually pour the sugar and mix until you get a meringue loud (picture 2)
    mix the yolks with the oil Pour the yolks over the meringue, then incorporate with a spatula
  3. Homogenize with flour mixed with baking powder. We put the obtained composition in a tray covered with baking sheet (35 & # 21520 cm).
  4. put in the oven heated to 180 degrees for 20-25 minutes, until it passes the toothpick test. Let cool then cut the top into cubes
  5. for syrup put the milk, sugar and cocoa on the fireLet it boil for a few minutes, then remove from the heat and add the butter and stir vigorously until the butter melts.
  6. we pass each piece of countertop through chocolate syrup warm, and then through the coconut, chocolate flakes, colorful or chocolate ornaments

good appetite! Foodstory has published rules for preparing a candy bar or a cake buffet for a party: 1. Gather beautiful glass, wood or metal containers in advance. Jugs of different sizes, bowls, glasses, boxes, even some colored pots can be filled with candies and biscuits. You also need multi-storey presentation trays or trays. Borrow from friends if you do not want to spend money on new ones 2 Decide the theme and the predominant color of the buffet because depending on it you will need tablecloths and colorful napkins, plates, cutlery, ribbons, flowers and other decorations .
You need at least 4-5 assortments to be able to call it a sweet buffet. Because there will be cakes presented in a small and delicate shape, keep in mind that you must prepare at least 4-6 pieces for each guest.

German dinner

I was left with a pleasant memory after organizing the Beaufort-style Dinner. If we are to analyze all the trips to the mountains or to the barbecue, what memories do we have left of each one ?! Um, I don't think so. We only remember things that are out of print, such as: mother, how fast those sausages were or what a mess that pastrami was or in those little ones, as if they put the whole goat. But most barbecues are monotonous, in the sense that they are all the same. The idea of ​​organizing a special dinner seems very good to me. Of course, the usual dishes on the grill will not be missing, because some of us can't resist without and, in addition, our master grill would remain without occupation.

If the theme chosen for the dinner was proposed by Cristina, Cornelia took care of looking for German dishes. And I heard various names: sauerbraten, kartoffelkloesse, currywurst, gurkensalat, pretzels, gluewein and still some without a resonant name in German. The Germans seem to have a great affinity for potato dishes, and cabbage with sausages is also among their favorites. In the end they were left for breakfast: scrambled eggs, sausages, bacon and pretzels (pretzels). And for dinner: potato salad with bacon, tomato soup with minced beef, sauerbraten (marinated beef in the oven), kartoffelkloesse (potato dumplings), gurkensalat (cucumber salad) and gluewein (aromatic mulled wine).

I had eaten breakfast in the morning before going for a walk. And the pretzels were delicious.

As soon as we returned from the walk through Făgăraș, we got to work. I took the beef out of the marinade, rolled it in flour, colored it a little brown, then put it in the oven. It was the most time-consuming dish, it had to be in the oven for 3-4 hours and it was past 7 o'clock. I boiled the potatoes for salad and dumplings, then the minced meat for the soup, after which I handed over the baton. I only made sure from time to time to check that the cow in the oven didn't stay dry.

Everyone participated in the preparation of dinner, from small to large.

Near midnight we started eating.

I thought the German bacon potato salad was very good. We all said that next time we make oriental salad, we will add bacon.

I also really liked the German minced beef soup with tomatoes. The only difference we saw from the beef and tomato soup we make was the fact that the beef is minced.

But Sauerbraten seemed extraordinary to me. A meat marinated for 4 days in a mixture similar to that used for hunting and then kept in the oven for 4 hours can not be anything but phenomenal, some would say. I was a little scared, because I would have eaten between hiccups if it hadn't turned out good. The only thing was that I put a big piece of beef tenderloin in the oven and when I took it out after 4 hours, it was just a small bump. I think it has been halved.

But Kartoffelkloesse I could not say that I would go after them.

Grukensalat was a very good cucumber salad.

Gluewein would have been a wonderful mulled wine, if someone hadn't dropped too much cinnamon there. The combination with orange flavor I am convinced would have been worth repeating.

Let's say Happy Birthday to Cristina again!

This was actually a German day, because I had breakfast and dinner with the same theme.

Overall I would say I want more. It is planned that next time it will be December 1st and we will gather for a traditional Romanian dinner.

Shrimp with sour cream

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Fish Pie With Shrimp And Leek

Pie, Over 600ml milk 300ml liquid cream 450g fish fillets 225g smoked fish 175g shrimp, boiled 3 boiled eggs, peeled and cut into pieces 100g butter 45g flour 3 tablespoons chopped parsley 1 kg peeled potatoes 1 leek, cut into thin slices 75g cheese.

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Fettuccine Alfredo with shrimp

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Risotto soup with shrimp and parmesan

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Ingredients for the recipe for barley pasta with minced meat:

  • 500 gr barley pasta
  • 500 gr minced veal
  • 70 ml olive oil
  • 1 finely chopped onion
  • 2 cloves of garlic cut into thin slices
  • 2 finely chopped peppers
  • 1 small zucchini chopped in a blender
  • 1 chopped carrot in blender
  • 1 large tomato, very well cooked, grated
  • 1 tablespoon tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • salt
  • freshly ground pepper
  • 2-3 sprigs of fresh basil
  • 1 diced tomato (for garnish)
  • 200 gr feta cheese (for garnish)

Easter wishes 2021 in verse

A gentle angel from heaven descends,
He prays in secret, then flies.
From up there he sends us:
A gentle smile, a warm ray and three words:
Christ is Risen!

There's news all over town, like the bunny is coming,
To bring you in the evening,
Happy Easter and enlightened!
A bunny with a white bottle came to you on the doorstep.
Bring you a red egg to fill your basket.
Christ is risen!

Feel good for Easter and enjoy the dishes.
Rejoice as a child when he sees colored eggs.

Fasting Moldovan martyrs with walnuts and coconut flakes

We start by preparing the mayo. In a cup mix the yeast with a teaspoon of sugar, a tablespoon of flour and a little warm water. Let it work for 10 minutes.

Then, the mayonnaise is placed over the rest of the flour, salt, water and oil are added. Knead it until the dough can come off the bowl. The dough should be slightly soft and if it is too hard, add hot water and a little oil. Let it rise for about 30 minutes in the bowl that we cover with a clean towel.

After it has risen, take the dough and divide it into 12 pieces. From each one a "roll" is made, which is woven in the form of the number eight. Place in a pan greased with a little vegetable fat and lined with flour. Put them in the preheated oven at 180 degrees Celsius for about 25 minutes, until they turn brown.

Meanwhile, prepare the syrup by boiling the syrup ingredients. After the martyrs have baked, they are placed on a plate and syruped. Grease with honey and sprinkle with ground walnuts, in abundance. Let them soften from the syrup and then they are only good to serve.

For those who want, they can also "powder" the martyrs with coconut flakes, for an extra flavor and decorate them for the pleasure of children with small colored candies.

How I spent my Easter vacation

It's weird that I still call it a vacation, even though it's more of a vacation. However, I still see myself as a child going to my grandmother for the holidays. This has been the case for Easter for at least a few years now. It is a tradition in our family and I would like it to be preserved over time. My mom and sister talk about the menu and what we're going to cook, do the shopping list, and get to work. This year I had boiled eggs on the table, but I colored them naturally (they couldn't be missing), lamb and mushroom & # 8211 tastes and orientations change, chicken soup, lamb and pork steak . For dessert, my grandmother's cake and my Easter. Ha! It was my first individual and major family contribution to an important holiday. That's because most of the cooking is done by my mother and grandmother. I'm there, next to them, more to help. But I'm not upset, I have something to learn.

I'll take the dishes one at a time to give you an idea of ​​how I cooked and worked for three days of Easter.

This year I said we color them naturally. I read a lot about it and discovered old and new ways to color eggs without the paint on the envelope. You can see the first attempt here. Well, this time it didn't work. I boiled 3 saucepans with cabbage leaves, pieces of beets and turmeric powder and after 20 minutes, all the eggs came out as they entered the water. It was a total disappointment, I hit the company in the head, but I didn't give up. Eventually I colored a few with an envelope of red paint and kept the rest overnight in the purple cabbage juice. And they came out !! Uraaa. I named them Blue eggs or Alien eggs because they looked very strange. From the red cabbage the eggs come out blue, so you know.

But I took some great pictures, in my opinion and of which I am very proud. I found a small and interestingly lit place where I worked quietly for some time.

I wanted to make a mushroom with eggplant. I thought there was too much meat on the table and then there was room for some vegetables. I only made fun of mushrooms because my mother had another recipe. I told you my will not be done in the kitchen. It was good, slightly salty because everyone thought to contribute to the dish with little taste and then it turned out too tasty. Unfortunately, I didn't take pictures of him.

But here is the lamb's bread wrapped in puree. Grandma didn't want us to give up on him. What do you mean mushroom pick? This one came out very good.

I don't like lamb in general because of its smell and taste. I'm very fit, I know. Only my grandmother and mother know how to prepare it so that I like it too. This steak was baked in wine and garlic, covered with a thin sheet of bread dough.

Eye-catching recipe, normal. But I managed to steal the recipe this time, but I don't understand what I wrote either. It's clear he's going to take a lot of exercise until he comes out. I actually made a dough bowl. Proud of me bothered him the most, at 8 o'clock in the morning, with sleepy eyes and an empty stomach, because I didn't wake up at 6 o'clock properly. He was also shaken by other hands, to be even more full of love. That's when he cooks a lot.

Here was my individual contribution to the Easter meal. I took the recipe from the pretty girls from Savori Urbane and it turned out really well. I was happy. That's why I posed for her among the flowers. It deserves such a decoration.

In the end, we had some extremely warm and beautiful days. I felt like spring was coming. I spent a lot of time in the yard and in the garden, barefoot and in the sun. I caught a little color in my cheeks and browned my shoulders. I enjoyed the traditional breakfast in Tulcea, or at least as it is served to my grandmother: caviar with lots of onions, on bread. I walked around the city and went to the best confectionery where I always buy pallets with cioco and walnut fondant. I felt free and carefree, although it wasn't necessarily easy days. That's when the whole family is together. The key is communication. In addition, I had some help. I started a book totally different from anything I normally read, Isihasm or the Craft of Tranquility, and I saw a spiritual film, which surprised me, even though I had no desire to see it. His name is Nosso Lar and I recommend him.

I can't wait to see what it looks like next year. Who knows? Maybe she'll let me cook the cakes myself. And I promise I'll be back with more recipes.