Traditional recipes

Spicy rustic quiche

Spicy rustic quiche


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Cut the peppers into thin slices, diced eggplant, peel 2-3 tomatoes (200 g) and chop them. Cut chorizo ​​or any other spicy salami we want. Put a few tablespoons of olive oil in a pan and sauté the peppers with eggplant. I sautéed them separately, but I don't think it will matter too much, so save time. I had organic tomatoes, preserved by me this summer , but you can also put some well-ripened, peeled and chopped tomatoes.

When the peppers and eggplants are sautéed, add the tomatoes, chopped or crushed garlic and salt to taste. Leave for a few more minutes until the vegetables are well penetrated, and leave to cool. Beat 3 eggs with 1/2 teaspoon of oregano or even more if you like, pepper, a pinch of salt, and ground chilli (or paprika) to taste. I did not put much, as chorizo ​​is already quite spicy.

Mix eggs with diced salami, and then with chilled vegetables. We spread a sheet of broken or tender dough bought ready in a tart form.

We prick in a few places with the fork on the bottom of the tray, we spread the composition of eggs, vegetables and spicy salami. We press lightly to distribute evenly and not to leave free spaces. You could put the dough in the oven for about 10 minutes without the composition, to bake the bottom well, then spread the filling and give it for another 40 minutes. It's ok and so, but.

Put it in the preheated oven at 200 degrees for 45-50 minutes. You will notice it by observing it when it is ready.

Serve warm as an appetizer. It's delicious


Spicy beef with tangerine peel

The smell of tangerines is often associated with the winter holidays, which we love so much! That's why a little magic in the kitchen doesn't hurt, for that you need to season the meat with some tangerines, not only for a special taste, but also for a real winter atmosphere! We say that this recipe is specially created for the cold season of the year!

Ingredients

  • 300g beef
  • 3 tangerines
  • 3 lng vegetable oil
  • 2 lng potato starch
  • 2 cloves of garlic
  • Ginger to taste
  • 3 lng soy sauce
  • Red pepper to taste
  • Salt

The preparation process

Peel the mandarins and the white fibers. We drain the juice from them. Remove the white part from the tangerine peels, then cut them into strips.

Heat the oil in a pan, add the peel strips and fry them a little. Then we put them aside.

We roll the meat through starch and fry it, browning it nicely on both sides. Add a few tablespoons of water, crushed garlic and ginger. Let simmer for a few minutes.

Then add the pepper, soy sauce and tangerine juice. Bring to the boil then add the tangerine peels. Mix well and serve


Recipe Summary

  • 4 (6 ounce) skinless, boneless chicken breast halves
  • ¼ cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup white wine
  • ¼ cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.

Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.

Melt butter with olive oil in a large skillet over medium-high heat cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.

Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.


Spicy rustic quiche - Recipes

It was raining, it was raining, it was raining that melancholy.

Let's turn on the ovens, I say! And let's warm up with a glass of red wine and a baked dish. Am I not right? : P

Some baked spaghetti was all I wanted, so I set to work.

From an idea in Click magazine for women, Chapter 233.

150g broccoli,
2 suitable carrots,
100g peas,
100g corn,
2-3 green onions,
1/2 green bell pepper,
400g spaghetti,
3 tomatoes or tomato paste,
75g butter,
250g Delaco cheese,
2-3 eggs,
200g sour cream,
spices for vegetables Nouvelle Cuisine Kotanyi,
Kotanyi pasta spices,
salt and pepper.

1. Clean, wash, break the broccoli into small bunches, the pepper into cubes, and cut the carrots into thin slices. I bought a new multifunctional tool and used it. I cut the carrot directly with it and these slices came out:

Put the carrots and broccoli in a saucepan with water and bring to a boil.

Take the vegetables out of a sieve and let them drain for a few minutes.

Melt the butter in a pan / wok and cook the finely chopped green onions with the pepper, add the carrots and broccoli, chicken and peas and the corn I used canned, ready to cook.

I seasoned with a tablespoon of vegetable spices from the Nouvelle Cuisine range from Kotanyi.

and I added tomato paste. peeled and cut tomatoes can be used.

Boil water with a teaspoon of salt for spaghetti. When it boils, add the spaghetti to the pot, leave it for 8-10 minutes and drain it.

Beat the scrambled eggs in a bowl, add the sour cream and grated Delaco cheese

add a tablespoon of pasta spices from Kotanyi

My husband only saw the vegetables and said he didn't eat them. so I quickly cut some smoked ham, pulled it ultra-fast in the pan and mixed it with the spaghetti. He ate too, but said there was too little meat. hm, as expected. what to expect from a carnivore ?? : P

Grease a heat-resistant dish with butter and add the pasta mixture with vegetables and pour the egg mixture with cheese on top,


then put the spaghetti in the preheated oven for 10-20 minutes, until they catch a nice golden crust.

Serve hot pasta, garnished with fresh basil leaves or green onions, as I had -)

They looked very good, but I had to start it, as it were, to make portions

9 comments:

Really delicious and colorful a gift to the palate, hugs and hugs.

Helou, where's the missing portion of the tray ?! If it's spicy papita, it's to your wife's taste and I think it's delicious, only we ate broccoli all winter, and until autumn, we don't want to hear about them, hi, hi.

Alas, how hungry I was to see this kindness of yours! How rich and consistent it is!

I don't know why you couldn't enter the Delicatesa blog, it went to me yesterday afternoon. Who knows, it would have been too requested. Today I entered their blog again, after receiving your message. I think you can still sign up if you keep trying.

Your pudding is to my taste!

You know you're right. Me one, I'm tired of so much rain and cold.
And these spaghetti are great. tempting! It's like they already smell it.
I really like the "installation" with which you cut the carrots! Use it healthy! Where did you get it?
I love you dear girl! Have a great weekend!

I like that it's spicy too! I rarely do that because of my lady and I really crave when I see something spicy and as appetizing as your pudding!


Step-by-Step: How to Make Spicy Italian Mustard

Although mustard Italian contains mustard, it is only removed by the yellow substances in the squeezing glass.

Rather, the fruit is preserved in syrup, which gains a fairly large shot from a healthy ham mustard powder or mustard oil and is one of the standard spices served with minced meat in northern Italy ( boiled cool ). Today it is often served as an accompaniment to cheese or beef.

Although you will find it from Piedmont through Veneto to Emilia-Romagna, the most famous mustard is the one from the city of Cremona in Lombardy, made with whole fruits that acquire a voluptuous firmness during preparation.

It has an unusual aroma: somewhat sweet, because the fruit is made from sugar syrup, but with a strong, pungent mustard. It is spicy in the way wasabi and horseradish are spicy: a kind of intense burning in the sinuses.

Mustard is quite easy to make and also makes a great gift.

  • Assorted fruits (apples, pears, peaches, grapes, oranges, etc. - more suggestions on the next page)
  • 1-1 / 2 pounds (500-700 grams) granulated sugar
  • juice of 1 orange
  • Mustard oil, mustard powder (like Colman's) and white wine
  • Cans

[Edited by Danette St. Onge]

A few words about Mustard and the fruits involved

There are many regional variations on Mustard in northern Italy, some give their sweetness from concentrated grape must and are opaque. What we do here, on the other hand, gets its sweetness and is translucent.

The most famous mustard in Italy is Mostarda di Cremona, which is made with a mixture of peeled fruits: apricots, peaches, kiwi (recently added), Bartlett pears, small apples, tangerines, cherries, quinces, soon. If the fruit is small, the presentation is much more pleasant if you leave the whole fruit (but cleaned, with seeds and stems removed) or the most cut in half lengthwise. If you use larger fruits, cut it as needed.

Also, feel free to use other combinations. In Mantova I use peeled, chopped and lined drops, and I made the mustard completely, from green tomatoes to chopped watermelon peel.

Here, among others, we included apples, pears, kiwis, mangoes, strawberries, tangerines, cherries and orange sections. Total weight: 4.5 pounds or 2 kg.

Making Mustard: Add sugar

When you have finished preparing the fruits, weigh them and add the sugar. Figure 1/2 lb of sugar to 1 pound of fruit you can increase the amount if the fruit is not too sweet or you want a sweet mustard. After adding the sugar, pour the 1 orange juice over it.

Making Mustard: Let it rest

Let the fruit rest for 24 hours, slowly twist the pieces a few times. Purists leave the bowl uncovered throughout, but you may want to partially cover it with a clean kitchen towel.

The next day, the sugar will completely dissolve.

Making Mustard: Concentrate the Syrup

Put a hammer in a pot and empty the fruit bowl into it. Drain the fruit well and return it to the bowl. Heat the drained syrup over medium heat. Reduce the heat to boiling and continue to boil until it is reduced by half. Remove the foam from the surface with a spoon or notched filter and pour the syrup over the fruit.

A few thoughts on color: In commercially prepared Mostarda di Cremona, the syrup is invariably colorless and clear, regardless of the fruit that enters it. This is partly due to the fact that some of the coloring substances are found in the skin, which are removed and partly because they are careful not to overheat and therefore caramelize the sugar.

Making Mustard: Wait another 24 hours

The sugar in the concentrated syrup will extract more moisture from the fruit, which will begin to sustain.

Drain and concentrate the syrup again and shake the fruit overnight again. You are now ready to flavor your mustard and you have two options:

In both cases, you will also need sterilized jars at this time, if you intend to use your mustard for later use.

Making Mustard: Using mustard oil

The commercially prepared preparation, Mustard, is hit by mustard oil, which is clear and therefore does not cloud the syrup.

Drain the fruit back into a pot and remove a glass bottle of syrup worth from the pot. Set the pot to heat and, in the meantime, carefully add 10-15 drops of mustard oil to the glass syrup.

If you have a little mustard oil on your skin, wash it immediately with warm soapy water, as it is very irritating.

Making Mustard: Using powdery mustard seeds

Most recipes for mustard use powdered mustard seeds, which are much easier to find than mustard oil and also much safer to work with. You will need a 2 ounce (50 gram) tin.

Dissolve in 1 cup of white wine in a small bowl and gently heat the mixture over low heat. Stir occasionally and leave the mixture flask for a few minutes.

While preparing the infusion, drain the fruit and concentrate the syrup again.

Making Mustard: Put the fruit in jars

While the syrup is concentrating for the 4th time, sterilize the jars in boiling water and then fill them with fruit. Don't be surprised how much the fruit has compacted. I started with 4 kg (2 kg) fruit, all of which eventually ended up in 1 pint (500 ml) jars. Therefore, using the measurements given in this step-by-step, a jar of 1 pint of mustard should be obtained.

After adding the fruit, if using mustard oil, pour it in and then add the hot concentrated syrup to cover, touching the jar repeatedly to evacuate the air bubbles as you fill.

If instead you use spray mustard, add the infusion and then the hot syrup to cover, touching the jar to evacuate the air bubbles as you fill.

Note: if you use the whole infusion, the mustard will be quite strong. I like it so much, but feel free to make your first batch a little stronger if you want.

Making Mustard: Fill the lid and seal

Cover the jars, seal them, wipe them and store them in a cool, dark place. The mustard will be ready in two weeks.

No need to sterilize mustard the sugar concentration is high enough to inhibit bacterial activity.


Tuica Mentolata (Palinca): Construction works

2 l plum brandy (there at about 50 degrees))
12 fresh mint threads
200 ml bee honey (this is optional)
Preparation:

Wash the mint well in several waters and drain it. We put the drained mint in a bottle, we pour fish and bee honey and we pour tuica over them. We close the bottle with the lid, and shake it well. We place it in the pantry for about 2 weeks, during which time we shake the bottle "nervously", so that the honey melts in the brandy.

After soaking the mint with brandy, we move the contents to another bottle and we can serve a slightly mentholated and sweet drink, only good to make your appetite.


Perfect in the kitchen

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10 Picnic recipes that everyone will love

The summer days are here and I can only think of one thing: to organize a relaxing picnic in the garden with friends and family. And because no picnic is complete without a delicious, simple and refreshing menu, we created this article with 10 picnic recipes to help you with some suggestions!

Below you will find my list of 10 picnic recipes which are so tasty that everyone will love them. One of the best things about these picnic recipes is that they are ready immediately, which means that you will not waste much time in the kitchen and you will have more time to spend outside, in nature, with friends.

I am sure you will find in this list at least one recipe for every preference, from potato tortilla to sandwiches, healthy appetizers, tasty salads, French quiche, vegetable tarts and much more! I guarantee that these dishes will be loved by everyone present!

Click on the titles to access these picnic recipes. You will find in this list recipes created by some very talented culinary bloggers from us, which I recommend you to follow. You will also find 6 of the recipes I created that I recommend for a complete picnic. I'm ready!


In defense of a quiche. Be with tender dough and lots of cheese

I don't know how, but in recent years quiche has lost its notoriety. And it's really the best thing I know about fruit tarts. Probably because they ate too many cold tarts with a questionable crust and aqueous fillings under the quiche label. But these have nothing to do with a real quiche, born somewhere on the border between Germany and France, with fragile dough and rich filling made with sour cream and cheese (yes, quiche is not for dieters!).

If you don't want to adopt it with the pompous name of quiche, call it salty tart, but don't give it up. You will enjoy the mornings, lunches and dinners, the meals alone or the ones you share with others and no matter how laborious it may seem to knead its dough and bake it for almost an hour, the end is worth the wait.

And there's something else that keeps me coming back to him: he doesn't need fixed recipes. If you have butter, cream and eggs, the rest is just creativity.

Quiche with onions and trio of cheeses

For kneaded dough with your fingers 150g butter (I use butter with 80% fat) in 200g flour mixed with a pinch of salt. When it comes to look like a sandy mixture I put 4 tablespoons cold water and I gather everything in a dough that I leave to cool for about 30 minutes (or until it hardens). There is enough dough to cover a tart tray with a diameter of 20-22cm.

I bake it blindly (ie I put it with baking paper and weights on top for 15 minutes, then another 10 minutes without weights) at 180C in my ventilated oven.

In the meantime, I have enough time to harden 2-3 sliced ​​red onions (enough to soften them a bit) and cut the cheese with mold into cubes, grate Gruyere and rummage for some smoked cheese (in total about 200g cheese in varying proportions).

When the dough is baked place the onion on top, then the cheeses and pour a mixture of 2 beaten eggs with 220ml fat cream for cooking, salt and pepper. The quiche needs another 40 & # 8211 45 minutes at 160C, until the egg and cream mixture thickens, swells and browns nicely on the surface.

Ideally, you need to let the quiche cool before you cut it. I basically steal the first hot slice.

Related posts

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Simple tart with apples, ricotta and rosemary

Quiche with mushrooms and Camembert

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Carbonara pasta. A great classic of Italian cuisine. The basic recipe says that you have to mix a drop of sour cream with a mixture made of yolk and grated Parmesan. You can also use pecorino instead of Parmesan. The basis is to prepare pasta al dente and mix them with pancetta or smoked bacon cut into pieces. After the pasta is cooked, mix the eggs, Parmesan cheese and meat. Season and serve immediately.

Another wonderful dish from Italian cuisine. Risotto has an incomparable creamy taste. The recipe includes rice, a cube of spices, an onion, celery, a carrot, olive oil, butter, salt and pepper and of course, Parmesan.


Do you know what you eat? Small bistro dictionary Bacania Veche the Charity Shop

Pickles, Imam Bayildi, Adana Kebab, Shakshouka. We admit that, if you come to our bistro for the first time, the menu written on the board can seem intimidating. You have to ask your colleagues for clarification and maybe you don't feel like it, so don't take the risk of trying something new and stick to the classic chicken legs with french fries.

Because it's a shame to miss the tasting experiences we offer you every day with enthusiasm, we thought we'd gather here the explanations for most of the dishes with intimidating names.

Pickled salmon is a recipe from the Basque Country. The salmon is marinated in a delicious mixture of white wine, apple cider vinegar, coriander, garlic and oranges, and the taste is special!

Baba Ganoush is a Lebanese eggplant salad with ripe eggplant, sesame paste, olive oil, garlic, lemon juice.

Ali Nazik is a Turkish specialty of lamb with spices, accompanied by an eggplant cream with sesame paste, yogurt and (sometimes) roasted peppers.

Papoutsakia it's a Greek recipe that everyone falls in love with. It's an eggplant stuffed with minced meat smelled of Mediterranean herbs and bechamel sauce on top.

Adana Kebab is a delicious Turkish specialty, made from mutton, with spices. Usually we also make the spicy and non-spicy version.

Imam Bayildi it is an old Turkish recipe, and the name means "the imam fainted". It is a hollowed-out eggplant stuffed with vegetables, sprinkled with plenty of olive oil, scented with garlic and baked for a long time in the oven.

Duck confit or Duck confit or duck confit is a duck pulp, candied. That is, cook for hours, over low heat, in fat until it becomes soft and delicious.

Fish chowder it is a creamy and filling fish soup, with salmon and trout fillets, milk, sour cream, leeks, potatoes. It is a popular food in Ireland, very good in gloomy weather.

Shakshouka is a dish of Tunisian origin, with eggs laid in a generous tomato sauce with onion, pepper, thyme, coriander, bay leaf and pepper.

Caponata siciliana it is a vegetable food that challenges your senses. With eggplant, peppers, tomatoes, olives, capers. A summer food that fills you with joy!

Rabbit owl is a hunting specialty made of rabbit marinated with wine, cooked slowly, with mushrooms, bacon and scented with bay leaves. Good fainting!

Vita Stroganoff is a delicious combination of beef, mushrooms and pickles. The recipe comes from nineteenth-century Russia. It is said that it was invented by a French chef in honor of Count Stroganov.

Pui Kievskaya it is crispy chicken breast on the outside, soft and fragrant with butter and greens on the inside.

Quiche it is a salty, French tart, which can contain various fillings, with sour cream and eggs. It is a filling food that you can serve hot or cold, as a snack but also as a main course for lunch or dinner, next to a lettuce. Find out more about Quiche

Galette it is a rustic pie. A simple tender dough, kneaded with butter and flour, named in French terms broken dough. The name of galette comes from Normandy and means stretched pie. The filling can be sweet or salty. Find out more about Galette.



Comments:

  1. Jax

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  2. Meztigis

    wonderfully, is the very valuable answer



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