Traditional recipes

Mini butterflies with shell core

Mini butterflies with shell core

For starters I boiled water with a little salt and oil. After the water boiled, I added the pasta, which I left to boil for a maximum of 8 minutes per hour.

Separately I cleaned the onion and then washed it, then cut it into small pieces. I put the garlic and peeled it on the small grater, after which, together with the onion, I hardened them in oil, but very little. Then I added the core of the shells, which I let them thaw at room temperature, after which I rinsed them well (they looked too dubious .... they were of course with good validity).

I then added the wine and at the end I added salt and pepper to taste. I let them simmer until it dropped.

The ready-cooked pasta, I drained it and then I rinsed it a little with cold water so that it doesn't stick to each other, after which I added the core of ready-cooked shells in the wine stew.

Honestly, my husband ate them right away.

I hope you enjoy. GOOD APPETITE!


Shell salad with rice

Shells are tasty, but also very healthy, both fresh and frozen.

Tips on how to use and choose fresh shells:

  • Only those with a closed shell should be bought
  • They will be bought only from specialty stores with seafood
  • Before use, they should be washed under cold running water, cleaned with a hard kitchen brush.
  • Like all seafood, shells should not be cooked for more than 10 minutes, as they lose their flavor.
  • Fresh shells can be eaten raw with all kinds of sauces

When we use frozen shells, they will be left to thaw in the evening in the refrigerator, then washed under a stream of cold water, cleaned of impurities with a kitchen brush and then used.

Frozen shells will not be eaten raw.

We will make a salad recipe with shells and rice, perfect for a quick dinner.


Delicious fish recipes for Christmas

The sole with shells and green sauce

The sole is a white fish with a mild and delicate taste that tends to please the little ones in the house, as well as the adults.

In this recipe the only one will accompany it with some fresh shells and we will pave it with a green sauce.

If we do not receive the fresh shells, we can prepare with frozen shells or without shells, only the waist fillets with their green sauce.

  • 300 ml. of shellfish cooking broth.
  • 6 cloves of garlic without skin and slices.
  • A chopped onion.
  • Freshly chopped peppers, 2 bouquets.
  • Extra virgin olive oil
  • 150 ml. of white wine.
  • Shawl.
  1. We start cooking shells, put shells and water in a cauldron to cover them, add a little salt and cook over medium heat until they open.
  2. Staples that are not opened once cooked should be discarded. Drain the clamps, reserving the broth, reserve 300 ml. of broth
  3. Quench the soup with a very thin Chinese or sieve. We remove the shell from the shells.
  4. In a saucepan, add a little olive oil to enjoy half the chives, onions and garlic.
  5. After they have been steamed, add the wine, boil it and add the soup we had reserved and clogged.
  6. Cook over medium heat for another 5 minutes. Then eat with the blender arm. If we like a thicker drop, add a teaspoon of cornstarch and cook over low heat, stirring until it thickens a little and set aside.
  7. In a frying pan put a little olive oil to heat to fabricate the thighs of the sole. Put salt in each sole of the sole and when the oil is hot, we make them and brown them on both sides.
  8. In a large cauldron, leave the already golden dorado thighs and pour over the green sauce, shells and the rest of the chopped chives.
  9. Cook everything over low heat for 5 minutes.
  10. We present the soles of the sole with the green sauce and shells in a tray or a tray to take it to the table.

The sole sauce with the core and the green sauce can be accompanied by cooked potatoes, golden potatoes, pictures, rice, boiled vegetables or salami, salad or mashed potatoes.

Cod fillets with honey and potatoes

The recipe for honey cod was prepared with fresh cod, although it can be prepared with salted cod, previously desalinating it with the necessary soaking in water.

  • 1,200 grams of fresh cod meat.
  • 2 bay leaves.
  • 300 ml. from industrial or cold fish broth.
  • 225 grams of plain sifted wheat flour.
  • Extra virgin olive oil
  • 6 tablespoons honey
  • Shawl.
  • 6 medium potatoes
  1. I put some salt on the thighs of cod. Put a small bowl of olive oil in a pan to warm up to pass the cod thighs a little. Mark the cod milk in the pan a little, taking care not to destroy them because they are delicate and delicate.
  2. Carefully place them on a tray or fountain.
  3. To prepare the dough in which we will rest the code, take a bowl or bowl and put in the cold fish broth the 6 tablespoons of honey and thyme flour that we will incorporate little by little.
  4. Remove until a very thick mass is formed. On a plate we put a little sewn flour to pass the ridges of cod.
  5. Then pass the cod manes through the dough I prepared.
  6. Put a little virgin olive oil in a pan and when it is hot, brown the cod hairs on both sides.
  7. Then brown the potatoes in a pan with a little virgin olive oil. Once golden, we keep them on a plate.
  1. In a heater, let the vinegar reduce the heat, then add the honey and with a small heat that you boil, while it is boiling, mix it to thicken it a little.
  2. I put the sauce in a bowl or bowl.
  3. At the time of presenting the code on the table we will do it in individual dishes, first we will put a potato mattress with a small sauce on top, above the potatoes the code with a small sauce on top.

Monkfish Papillote

Among our fish recipes you can't miss this healthy cooking technique, curlpaper.

Fish and other foods prepared with this technique retain their nutritional properties, gain flavor and retain their texture better.

Although the monkfish is not an attractive fish because of its appearance, it is still an accessible fish, of fine, very rich meat.

  • 6 monkfish shells, about 200 grams each.
  • A large onion cut into strips (julienne).
  • 2 carrots in leather and cut into sticks.
  • 2 sliced ​​pumpkin.
  • 2 bay leaves.
  • 2 teaspoons sweet paprika
  • Extra virgin olive oil
  • A pinch of ground black pepper.
  • Shawl.
  1. Put a small plate of olive oil in a pan to heat to dry the onion and carrot. Put a little salt on top and then add to the pumpkin.
  2. We arrive everything for 5 minutes. Remove from the heat and add over the bell pepper mixture and mix well and store.
  3. Then I cut 6 square pieces of aluminum foil to prepare papillote.
  4. On each piece of aluminum foil put a basket of monkefish with a little salt and pepper on top. At the top of each fish rib, we distribute the vegetables we have fried and reserved.
  5. I cut the 2 bay leaves and also put the laurel distributed for each spine.
  6. I preheated the oven to 220 ° C for 10 minutes.
  7. Close each packet of monkfish and vegetables so that the juices do not come out and cook with concentrated steam.
  8. Place the packages carefully so that they do not burn in the oven tray and cook at a temperature of 220 ° C for 10 minutes. Open the oven and remove the tray.
  9. We take out the packages and place them in individual plates without opening them, so that each guest is soaked in the flavors that this way of cooking keeps. Serve hot papillotes.

This dish can be accompanied by mashed potatoes, boiled potatoes, a salad or rice.

Marmitako tone

Tuna is one of the fish species in the names of blue fish.

Blue fish is a fish rich in nutrients, especially omega 3 fatty acid, so we can say that tuna and other blue fish are heart based on healthy fish which helps us prevent this type of disease by avoiding or reducing LDL cholesterol which is considered bad cholesterol.

The recipe we prepare with tuna is a marmitako, a stew prepared with tuna, potatoes, onions, paprika, wine and other ingredients.

It is very easy to make, it is a dish that is served hot and it is very delicious.

  • 300 grams of freshly cut tuna or bonito.
  • 600 grams of skinless potatoes and cut into squares.
  • A large red pepper cut into cubes.
  • A green pepper cut into cubes.
  • 2 small onions cut.
  • 3 cloves of skinless garlic and small pieces.
  • A bunch of chopped parsley.
  • 2 bay leaves.
  • Half a teaspoon of sweet paprika.
  • 300 ml. of white wine.
  • 150 ml. of fried tomatoes or homemade tomato sauce.
  • Extra virgin olive oil
  • A few small saffron.
  • Shawl.
  1. In a cauldron I put a little extra virgin olive oil to heat the onion, pepper and garlic.
  2. When they are salad, add the potatoes, bay leaves, parsley, white wine, which we will reduce by boiling.
  3. Once it is cooked, add the sweet paprika, the tomato sauce, a little salt and cover with water.
  4. Cook with a boil until the potatoes are tender.
  5. When the potatoes are tender, add the saffron strands, tuna pieces and cook for another 8 or 10 minutes on low heat.
  6. Remove from the heat and take to the table to serve it in individual dishes and accompany it with a good bread or a local bread.

We hope you enjoy these delicious and simple recipes to prepare and taste as a main course this Christmas.

From NatureVia, good luck and Merry Christmas to everyone! Christmas topics Christmas Recipes


INGREDIENTS spaghetti with shells at Thermomix

Check the ingredients as you put them in the shopping cart.

3 cloves of garlic

1 shallot onion (long)

30 g of olive oil

500 g of tomato paste

350 g of water

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon of paprika

1000 g fresh shells

300 g spaghetti

3 strands of parsley (optional, for decoration)

Parmesan (optional, for serving)


To cook shells, we must buy them from stores specializing in seafood, they must be fresh without smelling bad and not be opened (they will be thrown away and not cooked).

Shells, and in general sea ​​fruits, they cook at high temperatures to keep from nutrients, color and they should be cooked in the so-called WOK pan.

We will put Easter boil it in a pot, following the instructions for preparation after the package (to cook at the same time as the shells and to be served immediately), then drained.

In the pan named WOK (or it can be cooked in a Teflon pan with high walls), we put oil, lemon juice, white wine, garlic sliced, finely chopped apricot, salt, pepper letting it boil, then add scallops mixing them with a spatula.

They will leave at cooked for approx 20 minutes, thus taking from subtle and delicious aroma of the ingredients.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

They will be served immediately so hot, over the hot pasta that I placed on one large flat plate, white with a glass of white Riesling wine, Sauvignon Blanc etc ..

For appearance and more appetizing we will sprinkle a little freshly chopped parsley.


Old hair varieties

Over time, dozens of hair varieties have been grown in our country. Few have survived to this day, but it would be a shame to forget the old hair varieties that we no longer have the opportunity to taste. With the help of Simion Florea Marian and him Romanian folk botany,we want to make an inventory here of the hair varieties that could be found in cheekbone to Romanian peasants 150 years ago or better. It must first be said that brushes fall into periofsummer, perisummery or peri-early and in autumn hair, periautumn leaves, peri-late or peri-winter, the latter having the most resistant fruits, which could be stored over the winter. So here is the list of hair varieties:

  1. Brass hair, with yellow, floury and sweet fruits
  2. I'm grinning, with nuts, called pears
  3. Sharp hair
  4. Bergamot hair
  5. Boyar hair
  6. Hairy, with sweet and big pears, autumn
  7. Basil hair, with fruit (basil pears) which have a yellowish face and sweet taste
  8. Hairy hair, whose fruits were called heifers
  9. Hairy, with named fruits ciuciuvene, with yellow face and sweet-drowning taste
  10. Tufted hair, (similar to variety 9)
  11. Cot-hair, with round, yellow pears, with a sweet taste
  12. Hair-raising
  13. Cuckoo hair, with named fruits ladybugs
  14. Curly hair, with pears resembling cucurbets or pumpkins, are large, elongated, have a yellowish face and sweet taste
  15. Meadow hair, allele whose fruits usually have different sizes and tastes, are sour both raw and ripe are sweetened and softened if kept for a few days in the attic after being harvested
  16. Hair-of-Saint-Elijah, with small, soft pears
  17. St. Peter's Hair
  18. Păr-de-Sânziene
  19. Sweet hair, which makes small pears like a walnut, bicolor yellow-red
  20. Floury hair, with really floury and sweet fruit
  21. Pharaoh's hair
  22. Yellow hair, with long tail pears
  23. Yellow hairR
  24. Păr-judeăoan, whose fruits are elongated, with a yellowish face and a harsh sweet taste
  25. Carnation hair, with striped red face pears
  26. Goofy hair, with autumn fruits, larger than those carbuncle, shaped pipette(tragula)
  27. Hairy, which makes tender pears, with a yellowish face and sweet taste
  28. Imanel hair, whose fruits are red, elongated, with a sweet willow taste
  29. Hair-emperor, with pears of various colors, which ripen in late summer
  30. Drowning hair, with eggplant-faced pears and sweet willow taste
  31. Shiny hair, with yellowish-faced fruit and willow taste
  32. Curly hair, whose fruits it grows (i.e. softens) as soon as baked, with sweet taste
  33. Curly hair (identical to variety 32)
  34. Tiny hair
  35. Tiny hair, with long pears, which ripen early
  36. My hair or niericesc, with pear with red eggplant face and very sweet taste, like honey
  37. I'm going, which has floury, eggplant-colored and tasty fruit wild boar
  38. Chamomile hair
  39. Black hair
  40. Little bird, with long pears with yellowish face and sweet, sour taste
  41. Spotted hair
  42. Parchment hair, which makes fruits with a yellow-red face, with a sweet taste
  43. Stony hair, with thick-shelled, autumnal pears
  44. Hairy
  45. Pop hair, yellow-faced fruit and sweet taste
  46. Prasad hair, with large pears that ripen some in summer, others in autumn
  47. Red hair
  48. Rotane hair, with yellow-faced pears, sweet taste
  49. Rotary hair, whose fruits are called wheel they probably got their name from their shape, being barking at both ends, like a thick wheel
  50. Sântilian hair, whose fruits ripen around the feast of St. Elijah, have a yellowish face and sweet taste
  51. Cinnamon hair, with round, sweet, eggplant-colored pears
  52. Beetle hair, with beetroot-like fruit
  53. Spiny hair
  54. Incense hair
  55. Tartar hair, with round, yellow, sweet pears
  56. I'm talking, with yellow-faced pears and sour taste
  57. Crispy hair, with mottled yellow face and sour taste
  58. Gypsy hairc
  59. Pitcher hair
  60. Hungarian hair, which makes large pears, with a bruised face, sweet taste and willow
  61. Green hair, with green-faced fruit
  62. Hairy hair
  63. I'm alive
  64. Sugary hair
  65. Hairy-haired

If you want to find out more about the trees in the Romanian orchards from the 19th century, you can also read our article about old apple varieties.


Beetle, watermelon and watermelon (Citrullus vulgaris Schrad.)

watermelon is a kind of watermelon good to eat & # 8221, begins its description Simion Florea Marian, in his bus Romanian folk botany. We learn about the beetle that it can only grow if it is grown in a favorable climate, ie in the scorching heat of the plain. He doesn't like them in the mountains, not even at his feet.

The harbuz is of two kinds, says S.Fl. Marian: male and female. The male is described as round, with a green or even black shell and a red core. It bears various names, depending on the geographical area: in Bucovina it is called Melon in Moldova: boşar and Melon in Muntenia, melongreen His name is Oltenia watermelon In Transylvania, we have three names: swan, watermelon and watermelon the people of Banat also call it everything watermelon.

The female beetle is usually longer, notes Simion Florea Marian, has a much lighter skin, even whitish, and a red or yellow core. It is called, both in Moldova and in Bukovina, harbuzoaică.

We learn from the description of the beetle that it was used not only for food, but also for medicine. When someone was suffering from rast (ie an inflammation of the spleen), the beetle was baked, the juice was drained and the patient's hot core was given to drink, it was applied as a compress on the abdomen. Another method was to put the baked beets and bran in one patch (cloth), with which the sufferer was tied where his abdomen was swollen.

Harbuz seeds were also useful because they made the famous folk medicine called milk of all seeds. Here's how to cure it: Grind together two tablespoons of beetroot, cucumber and juice (melon), white melon, yellow melon and sunflower. Drain hot water over it, mix it, strain it through a thick cloth, then give it to those in convalescence to drink.

The red and sweet core of the harbuz inspired the boys from Transylvania and Oltenia to use this fruit in the songs dedicated to their girlfriends:


scallops they will be washed under a stream of cold water, in order to remove the existing sand, then they will be boiled over low heat in a pot with water and covered with a lid, for approx. 10-15 minutes (until they open, and those where the shell has not opened, will be thrown away or can be boiled).

Garlic head, it will be cleaned, then they will be put garlic cloves in the blender together with fresh parsley, butter (at room temperature), salt and pepper, mixing for about 1 minute (until a sauce is formed).

sauce obtained, it will be transferred to a bowl, over which it will be placed grated parmesan, mixing with a whisk (until well incorporated into the sauce).

scallops boiled and opened, they will be drained in a strainer, then placed in a large stove tray, over which a spoonful of sauce will be placed.

Tray put in the preheated oven at 200 degrees for about 3 minutes, then served hot with lemon slices or pasta.


Even if it sounds pretentious, the Saint-Jaques shellfish recipe with chilli and garlic is easy to prepare in any kitchen.

Ingredient:
16 shells of Saint-Jaques in shell,
olive oil,
175g salted butter,
a red pepper, peeled and finely chopped,
2 cloves of garlic,
salt

Method of preparation:
Prepare the shells first by partially peeling off the shell. If you buy your shells from a specialty store, ask the seller to help you. Clean them with cold water and dry them with kitchen towels.

Season the shells with a little salt. Heat a frying pan that you lined with olive oil. Cook the shells for two minutes, in the shell, with the meat side down.

Remove the shells from the pan and place them on a serving platter, with the meat side up. Add the butter, hot pepper and garlic to the pan in which you cooked the shells and cook for 3 minutes or until the butter boils. Pour the sauce over the shells and serve immediately with toast.


Mini butterfly butterfly kernels - Recipes

Ready to serve!
Good appetite!

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