Traditional recipes

Stuffed mushrooms - Recipe no. 50

Stuffed mushrooms - Recipe no. 50

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Cut the cheese and ham into cubes, clean the onion and cut it into small pieces.

We clean the mushrooms and break the legs. Place the hats in a tray and in each, put a few cubes of cheese, ham, a cube of butter and a slice of onion. Wrap them in slices of prosciutto, which, if necessary, fix them with a toothpick and put the tray in the oven, preheated to 180 degrees C, for about 25 minutes. Delicious!

Stuffed chicken

1 large chicken (1.8-2 kg)
2 tablespoons melted butter
1 tablespoon oil
100 ml of liquid cream
1 tablespoon lemon juice
2 heads of garlic
100 g mushroom mushrooms

For the filling:
200 g chicken organs (hearts, liver)
2 tablespoons butter
1 tablespoon oil
2 sprigs of green onion
2 tablespoons breadcrumbs
2 tablespoons cream cheese
1 bunch of green parsley
1 clove of garlic
dried spices (tarragon, thyme)
salt pepper

Roasted mushrooms

Fennel seeds and grated lemon peel are the ingredients that give an unusual note and an extra flavor to this dish.

4 servings
Cooking time: 20 min.
125 calories, 13 g fat per serving

  • 8 large mushroom hats
  • 1 clove of garlic
  • 50 g salted butter
  • 1 teaspoon fennel seeds, crushed
  • 2 lemons, grated peel for serving
  • 1 baguette
  • fresh, chopped parsley
  • lettuce leaves

Preheat the oven to the mark 6/200 grd.C. Place the mushrooms on a baking tray, with your feet up. Chop the garlic and mix in the butter soaked at room temperature, along with the fennel seeds and almost all the lemon peel. Place the pieces of this composition on top of the mushrooms and bake for 15 minutes.

Fry the wand cut in four. Sprinkle with parsley mushrooms and remaining lemon peel. Serve with toast and lettuce leaves.

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Surely you have dry bread somewhere, on the kitchen table or on the shelf. Rather than throwing it away, you better prepare three delicious recipes: dessert, snack and a main course. Try!

Bread pudding

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An ideal dessert for the greedy!


  • 1 old bread
  • 2 tablespoons melted butter
  • 100 g raisins
  • 3 eggs
  • 500 ml of milk
  • 150 g sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Method of preparation

Preheat the oven to 180 degrees Celsius.

Cut the bread into slices and place them in a baking tray. In a bowl, break and beat the eggs with the sugar. Pour in the melted butter and milk, then add the cinnamon, vanilla and salt powder. Stir until you incorporate the ingredients and finally sprinkle the raisins.

Pour the mixture into the pan, over the slices of bread and set aside for 10-15 minutes. Then put the tray in the oven and bake for 30-35 minutes until golden brown. Serve the dessert hot, if you wish, with vanilla ice cream or vanilla sauce.

Stuffed mushrooms

A snack suitable for the whole family, what do you say?


  • 12 fresh mushrooms
  • 100 g butter
  • ½ green bell peppers
  • 1 onion
  • 1-2 cloves of garlic
  • a few slices of dry bread
  • 100 g parmesan race
  • salt to taste
  • pepper to taste

Method of preparation

Preheat the oven to 160 degrees Celsius.

Wash, clean the stalks and wipe the mushrooms with kitchen towels. In a frying pan, sauté in 50 g finely chopped onion butter with the garlic given through the large grater, with the bell pepper and the chopped mushroom stalks. Add the sliced ​​bread and season with salt and pepper to taste. Stir and simmer for a few more minutes, then set aside. Fill each mushroom with the mixture from the pan, then place each in an oven tray greased with the remaining butter. Sprinkle the grated Parmesan cheese on top. Bake the pan for 25-20 minutes until golden brown.

It is a Tuscan soup recipe to which bread is added. The taste will be insane!


  • 500 g spinach, optional
  • 1 onion
  • 1 carrot
  • ¼ celery
  • 1-2 cloves of garlic
  • 1 canned beans 400 g
  • 1 red
  • 1 l vegetable soup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • a few slices of dry bread
  • 5 tablespoons olive oil
  • 1 red onion, for decoration
  • greenery, for decoration
  • salt to taste
  • pepper to taste

Method of preparation

In a pan, sauté in 2 tablespoons with finely chopped onion, garlic, carrot, celery given through a large grater, then season with salt and pepper to taste. Stir and simmer for 5-10 minutes until soft.

Add the finely chopped tomatoes, the well-drained beans, the rosemary, the thyme and, if you wish, the spinach, well washed under a stream of cold water. Pour the vegetable broth, cover and bring to a boil or until half reduced. Then add the slices of bread and the rest of the olive oil. Pour the mixture into the pan, then sprinkle the red onion rings on top. Bake the pan for 15-20 minutes until golden brown.

Preheat the oven to 6/200 ° C. Fry the ribs until browned. Place the mushrooms upside down in a tray lined with baking paper placed on the oven rack. Sprinkle with 1 tablespoon of olive oil and then turn the mushrooms and place on top of the ribs: bake for 8-10 minutes.

Put 1 tablespoon of pesto and cheese on each mushroom. Put the tray back in the oven for 4-5 minutes until golden brown.

Toast the bread and serve each sandwich with 2 stuffed mushrooms and lettuce.

Healthy recipes for dinner under 300 calories

Serving a healthy, low-calorie dinner is a strategy that everyone can use to maintain or achieve a healthy weight. While some believe that not serving dinner "saves calories", it is best not to omit this meal. Want to learn how to make healthy recipes for dinner? Discover three options that have less than 300 calories!

Diet with tomatoes no. 1

This diet involves a higher consumption of tomatoes and a lower intake of other foods and calories. It is expected that a person taking this cure can lose about 1-3 kg in just 5 days. But you should know that any rapid weight loss is not recommended, nor is it healthy.

The World Health Organization says that a the person should not lose more than 10% of their total body weight in 6 months. However, overweight or extremely obese people can try this diet for faster results.

Breakfast: 1 slice of toast with cream cheese and 1 medium apple
Lunch: salad of 350 g of tomatoes, 150 g of cheese, 1 tablespoon of olive oil and spices (eg basil, oregano, thyme) leave to cool for 20 minutes to develop their flavors
Snack: 1 manadarina
Dinner: 400 g of tomatoes, 3 medium carrots and 75 g of mushrooms on the grill / grill

Breakfast: 250 g of yogurt mixed with oatmeal
Lunch: salad of 400 g of tomatoes, mixed with onions, cucumbers, black olives, olive oil, lemon juice and spices
Snack: 2 bananas
Dinner: roasted tomato soup with hake (fry a little onion in oil, then add 400 g of tomatoes and 450 ml of water and cook for 15 minutes, serve a small piece of hake with tomato soup)

Breakfast: 2 thin slices of wholemeal bread greased with honey
Lunch: tomato tortilla (200 g of tomatoes mixed with 300 g of mushrooms fry in a pan, then add 2 beaten eggs with 3 ml of mineral water is ready when the mixture has set put between 2 thin slices of wholemeal or toast and is served)
Snack: 60 g of cooked rice and 250 ml of tomato juice
Dinner: 400 g of tomatoes and 150 g of cooked or grilled / grilled chicken

Breakfast: 1 slice of toast with 1 slice of ham, and 1 tangerine
Lunch: salad of 500 g of tomatoes, 90 g of green bell pepper and 100 g of feta cheese
Snack: 1 slice of wholemeal bread with 1 slice of turkey and 1 large tomato
Dinner: 2 large tomatoes hollowed and filled with 90 g of boiled rice and 45 g of cheese

Breakfast: 125 ml of tomato juice and 1 pear
Lunch: 400 g of tomatoes, 30 g of cheese and 1 handful of lettuce
Snack: 4 medium carrots
Dinner: 200 g of cooked tomatoes with 115 g of potatoes and 50 g of carrots with the obtained soup can be served a thin slice of wholemeal bread.

15 special appetizer recipes for New Year's Eve 2018: You will impress all your guests!

APERITIVE REVELION. Prepare something different for the New Year's Eve 2018 meal. Guests will surely expect dishes with sausages, vegetables and some meatballs. That's why you have to pleasantly surprise them and offer them something else. Here are some quick ideas for New Year's appetizers we suggest!

1. NEW YEAR'S EVE APERITIVE. Eggs stuffed with cheddar cheese


12 eggs
2 tablespoons grated Cheddar cheese
1/2 cup mayonnaise
1 tablespoon mustard
4 slices of bacon

APERITIVE REVELION. Method of preparation:

Boil eggs for 10-12 minutes and pour cold water over them until they reach room temperature. Peel a squash, grate it and cut it in half.

In a clean pan, fry the bacon until it turns brown. Drain on dry napkins. Remove the yolks and mix with mayonnaise, mustard, cheddar cheese and small pieces of bacon. Fill the egg halves with this mixture and cool them in the fridge for a few hours.

You can decorate eggs stuffed with cheddar and bacon with a few parsley leaves. They are served cold in the hall.

NEW YEAR'S EVE APERITIVE. 2. Baked sausages


about 70 grams of brown sugar
450 gr bacon, cut into slices
a few pieces of smoked sausages

APERITIVE REVELION. Method of preparation:

Preheat the oven to 170 degrees Celsius. Wrap each sausage in a slice of bacon, catch it with a toothpick and place it in a tray lined with baking paper. Before putting everything in the oven, sprinkle some sugar over the preparation. After 30-40 minutes, the snack is ready.



2 sheets of pie
2 tablespoons butter
2 tablespoons flour
1 teaspoon kosher salt
3/4 cup whole milk
1/4 teaspoon ground black pepper
1 roasted chicken breast
1/4 cup grated Parmesan cheese
1 cup finely chopped broccoli bouquets
1 or

NEW YEAR'S EVE APERITIVE. Method of preparation:

Melt the butter in a saucepan at medium temperature, add the flour and mix the mixture for 1-2 minutes. Gradually add the milk and continue to mix and boil the composition for 6 minutes. Remove the pan from the heat and incorporate the salt, pepper, parmesan, finely chopped chicken breast and pieces of broccoli, which you have prepared in advance in a steamer.

Cut out the pie sheets so that you can place them in muffin tins and have a #capace & # 8221 for each one. Grease a special compartment tray for muffins and line it with flour. Place the pie sheets in each compartment, fill them with the chicken and broccoli mixture and cover them with other pie sheets.

Beat the egg with a tablespoon of water in a small bowl with a fork and grease the mini-pies with the mixture. Bake them in the preheated oven at 180 degrees for 15-20 minutes, until golden brown.

APERITIVE REVELION. 4. Mushrooms stuffed with parmesan


about 20 mushrooms, large (fresh)
2 white onions, finely chopped
4 cloves garlic, finely chopped
a bunch of dill
a bunch of parsley
100 g parmesan race
2 tablespoons olive oil
black pepper, freshly ground

NEW YEAR'S EVE APERITIVE. Method of preparation:

Clean the mushrooms, wash them well and spread the legs. The hats are left in a bowl of water until use, and their legs are finely chopped. In a frying pan add the oil, onion, garlic and mushroom legs and cook together until softened and the juice left by them evaporates. When they are ready, season with salt and pepper to taste and leave to cool for about 15 minutes.

Meanwhile, finely chop the dill and parsley. Add over the previously prepared composition and mix well. Grease a large pan with oil. Drain the water caps and place in the pan. Sprinkle salt and pepper on top, then fill each mushroom with the above composites.

Add the tray to the preheated oven at 180oC for 30 minutes. When they are almost ready, remove the tray and sprinkle the Parmesan cheese over the mushrooms. Add again to the oven until the Parmesan cheese melts and begins to brown.

Tip: To check if the mushrooms have ripened, prick their edge with a fork. If the fork enters them easily, it means that they are ready.

They are served as such, with freshly prepared bread at home, or they can be served as a garnish for steaks.

NEW YEAR'S EVE APERITIVE. 5. Roll with salmon and cream cheese


1 packet of cream cheese
1 tablespoon fresh and chopped dill or a teaspoon of dried dill
4 was tortilla
a smoked salmon, finely chopped
16 spinach leaves
16 slices of red bell pepper

NEW YEAR'S EVE APERITIVE. Method of preparation:

Mix the dill with the cream cheese. Put 50 gr of the composition on each tortilla, then a quarter of the salmon. Cover with 3-4 spinach leaves and 4 slices of red pepper. Roll the tortilla sheets, squeezing them tightly, and wrap them in cling film. Put them in the fridge for at least 2 hours, but no more than 24 hours before serving.

APERITIVE REVELION.6. Chicken skewers


4 pcs. boneless chicken skin and skin, cut into cubes
450 gr sliced ​​bacon
about 100 gr of barbecue sauce

NEW YEAR'S EVE APERITIVE. Method of preparation:

Preheat the oven to 130 degrees Celsius. Wrap each meat cube in a slice of bacon, catch it with a toothpick or skewer stick and dip in the barbecue sauce. Put the skewers in the oven. After 20 minutes, take out the tray, pour the beard sauce over the skewers and put them back in the oven, also for 20 minutes.

NEW YEAR'S EVE APERITIVE. 7. Light appetizer with tortellini pasta


Cheese-flavored tortellini (cooked according to the instructions on the package)
dressing italian
a few cherry tomatoes
a few pitted cars
diced cheese
6 skewer sticks

NEW YEAR'S EVE APERITIVE. Method of preparation:

Put tortellini in the dressing room and put the dish in the fridge overnight. The next day, stick pasta, olives, halved tomatoes and cheese in the skewer. You can add other ingredients, according to your preferences.

APERITIVE REVELION. 8. Mini-lasagna with mushrooms and mozzarella


340 gr minced turkey meat
1/4 teaspoon salt
1/4 teaspoon pepper
230 gr chopped onion
100 gr chopped mushrooms
2 cloves crushed garlic
about 400 gr of tomato sauce
3 teaspoons dried oregano
1/2 teaspoon dried basil
about 350 gr of semi-degreased ricotta cheese
about 350 gr of grated mozzarella cheese
24 pieces of dough

NEW YEAR'S EVE APERITIVE. Method of preparation:

Preheat the oven to 170 degrees Celsius. Put a pan on medium heat, and after it has heated up, put salt, pepper, meat, mushrooms and onions in it. Mix in the composition for about 10 minutes, until the meat is cooked, then add the garlic and mix for another 30 seconds. Add the tomato sauce and 2 teaspoons of oregano. Let it simmer for about 10 minutes, then remove from the heat. In a large bowl, mix the ricotta cheese with salt and a pinch of pepper, basil and the rest of the oregano. Set it aside.

Spray the cooking spray into the muffin papers, put them in a special shape, then put a sheet of dough in each, fill half with ricotta and half with meat. Follow other sheets of dough, ricotta on each, then a little tomato sauce (if you have any left) and mozzarella. Bake for 10 minutes or until cheese is completely melted.

NEW YEAR'S EVE APERITIVE. 9. Puff pastry with olives and milk


350 gr puff pastry
15 green olives stuffed with peppers
1 yolk
1 tablespoon milk

NEW YEAR'S EVE APERITIVE. Method of preparation:

Spread the puff pastry in a rectangle (32x15cm) with a thickness of 3mm. Cut it lengthwise into two pieces of 18 and 14 cm. Let them cool for 10 minutes. Place the smaller piece of dough on a tray sprinkled with flour. Place on it, on the side of 14 cm, 5 olives end to end, starting from 1.5 cm from the edge.

Form two more rows (2cm apart) with the rest of the olives. Grease the entire surface of the dough around the olives with the beaten egg yolk. Cover with the other sheet of dough and lightly press on the entire surface so that it sticks well around the olives. Put everything in the fridge for 20 minutes.

Preheat the oven to 200C / gas stage 6. Level the edges of the dough, then cut into strips lengthwise so that the olives remain in the section. Place the puff pastry on a baking sheet and bake for 5-6 minutes. Take them out on a grill to cool.

APERITIVE REVELION. 10. Sandwich with salmon and horseradish


250 g smoked salmon broken into strips
100 g cream cheese
2 teaspoons horseradish ras
aromatic herbs
4 slices of rye bread
boiled egg

NEW YEAR'S EVE APERITIVE. Method of preparation:

Mix the cream cheese with the horseradish and spread it on the slices of toast. Add strips of salmon and herbs and egg. Serve with lemon slices.

APERITIVE REVELION. 11. Meatballs with meat, cheese and onions


400 gr beef, minced
1/3 can of cheddar shaved cheese
1/2 cane sos barbecue
1 packet of pie dough or puff pastry
2 tablespoons finely chopped onion

NEW YEAR'S EVE APERITIVE. Method of preparation:

Preheat the oven to 180oC. Grease a muffin pan with butter or oil. Put the beef in a large pan and cook until brown. Add the onion and barbeque sauce and leave it on the fire for a few more minutes. Season everything with salt and pepper to taste.

Line each muffin tin with dough and add a teaspoon of the meat composition to each muffin. Add the pan to the oven for 12 minutes. Then sprinkle the Cheddar cheese over the muffins and add everything to the oven for another 3 minutes, or until the dough is baked.
Remove the tray from the oven and let the muffins rest for 5 minutes. Then take them out on a plate and serve them immediately. You can serve them both as an appetizer if you have guests, and as a main course.

NEW YEAR'S EVE APERITIVE. 12. Basil meringues with cheese


60 g grated Gruyere cheese
60 g flour
2 eggs
¼ teaspoon salt
2 tablespoons grated Parmesan cheese
60 g butter
120 ml water
½ teaspoon of dried basil
paprika (sweet or hot, to taste)
garlic powder

NEW YEAR'S EVE APERITIVE. Method of preparation:

Put water with butter, basil, a clove of garlic and a pinch of paprika on the fire and let it heat up. Put flour at once and mix vigorously. Keep on the fire until the composition hangs from the walls of the vessel, then set aside. Leave for 5 minutes and incorporate, one by one, eggs, mixing very well after each, then Gruyere cheese. Fill a pastry cone with this composition and form the meringues on the tray lined with baking paper, leaving space between them.

Sprinkle Parmesan on top and bake on high heat for 10 minutes, then reduce the heat and leave for another 10-12 minutes or until the cheese meringues turn golden and appetizing. Remove and leave for 3-4 minutes, then serve hot.

APERITIVE REVELION.13. Mini tarts with telemea


For the countertop:
1 or
300 gr of flour
150 gr of butter
A tablespoon of grated Parmesan cheese
2-3 tablespoons of liquid cream
dried thyme

For the filling:
250 gr of sour cream
2 bunches of green onions
2 cloves of garlic
a teaspoon of very good quality mustard
2 tablespoons oil
100 gr nuts
2 eggs
200 gr of salted cheese (dried telemea)

NEW YEAR'S EVE APERITIVE. Method of preparation:

The butter and flour for the countertop are mixed by hand. In the sandy dough put the parmesan, thyme, salt and egg. Mix well and add sour cream. Knead the dough a little and leave it to cool for 30 minutes. From the dough, spread a sheet that is put in the forms of mini tarts or in a classic tart shape. Finely chopped green onions are cooked for a few minutes in hot oil. Add the chopped garlic and cook for another two minutes. Set it aside.

When the onion has cooled well, add the mustard and sour cream. Stir well. Add the shredded cheese with a fork or grated. Beat the eggs and add them to the cheese composition. Homogenize well. Put the ground nutmeg and pepper. Crush the walnuts with a rolling pin until they are small enough to reach the size of the peas. Put the walnuts in the filling mixture and put the cream in the dough holes.

Bake these mini tarts with cheese, nuts and green onions, in a well-heated oven, over low heat for 25-30 minutes. In the version of mini tarts with cheese, nuts and green onions, they are made quickly, but in a classic tray, baking takes about 10-15 minutes longer. These mini tarts with cheese, nuts and green onions are just as good and cold and hot.

NEW YEAR'S EVE APERITIVE. 14. Rolls with spinach and cheese


1 packet of lasagna sheets
chopped spinach (thawed and well drained)
ricotta cheese
about 100 gr parmesan
1 or
1/2 teaspoon crushed garlic
1/2 teaspoon Italian mixture
pizza sauce
about 230 gr of grated mozzarella

APERITIVE REVELION. Method of preparation:

Preheat the oven to 176 degrees Celsius. Mix the spinach with ricotta, parmesan, egg, garlic and Italian mix. Match pepper and salt.
Wipe the lasagna sheets with absorbent kitchen towels, then spread them on parchment sheets. Halve them in width. Put 2-3 tablespoons of the ricotta mixture on each one, then roll them so that you reach the part where there is no filling.

Then cut each sheet in half and place the rolls in a greased pan. Cover them with the pizza sauce and mozzarella. Finally, put a foil over the tray and put it in the oven for 18-20 minutes or until the cheese has melted. Serve hot rolls.

APERITIVE REVELION. 15. Baked salmon meatballs


300 gr salmon fillet
1 or
2 cloves garlic
1 tablespoon soy sauce
1 tablespoon breadcrumbs
2 tablespoons olive oil
a few strands of green onions
a few strands of green parsley
salt pepper

NEW YEAR'S EVE APERITIVE. Method of preparation:

First we remove the skin from the fillets if it exists then we cut the fillet into smaller pieces and put them in the bowl of the food processor. We turn on the robot and chop the salmon meat. I didn't mix it much because the pasta will be made.

Add the egg, crushed garlic, salt, pepper, soy sauce, finely chopped onion and parsley. Do not add much salt because the soy sauce is also salty. Mix until you get a homogeneous composition.

With your hands greased with a little olive oil, shape the meatballs and place them in a tray lined with baking paper. Don't make them too big because they will stay raw in the middle.

Pour a drop of olive oil on each meatball. Bake the salmon meatballs at 160 degrees using the ventilation function for 30 minutes.

RECIPES // "Pumpkins" made of zucchini stuffed with meat


Zucchini is one of the most affordable and healthy summer vegetables you can cook in various delicious ways. Learn how to make stuffed pumpkin boats.


3 zucchini or zucchini
450 grams of minced chicken, pork or beef
1 cup breadcrumbs
1 clove of garlic, mashed
1 jar with pasta sauce
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella

Method of preparation:

Preheat the oven to 175 degrees Celsius. Cut the ends of the pumpkins, then cut them in half.
Remove the pulp and seeds with a spoon and place them in a bowl.

Mix the zucchini pulp with the minced meat, crushed garlic, breadcrumbs and grated Parmesan cheese. Fill the zucchini halves with the mixture obtained and then place them on a baking tray. Pour the sauce over the pumpkin and cover the tray with aluminum foil.

Bake for 45 minutes or until minced meat is done.
Remove the foil and sprinkle with mozzarella, then put back in the oven and leave until the mozzarella melts.

Skilled in the kitchen, since childhood

De & # 537i a & icircnv & # 259 & # 539at s & # 259t g & # 259teasc & # 259 mai de necesara, & icircn ani copil & # 259riei, c & acircnd ivia s & # 259 - & # 537i ajute grandica la buc & # 259t & # 259rie s & # 259 m & # 259 For all members of her large family, Maria Brate recognizes that, over time, she has developed a real passion for culinary art.

This was the main reason that determined her to invite the magazine Practic & icircn Buc & # 259t & # 259rie, a publication read with fidelity & icircnc & # 259 during the high school years. Thus, in order to accept the invitation, we arrived Stelnica village, from the commune with the same name, a locality located on the left bank of the Danube, near the town of Fete & # 537ti.
Fifth born, from a family with seven children, our host gave her the attributions that belonged to her as a child within the family, the grandmother being the one who & bdquoi put for the first time & # 259 spoon & icircn m & acircn & # 259 & rdquo, a & # 537a cum ea & icircns & # 259 & # 537i reconnaisa & # 537te. & bdquoI think I was about fourteen years old, when I made cakes for the first time. At that time, I was baking outside, in an oven. With many mouths to feed, we prepared cakes of ten kilograms of flour. My grandmother put me in front of a big basin, and I, as I was mythical and weak, put my knees on my knees for a long time. That's when I discovered the art of framing, and now I always do it in my home, a favorite of our children. & Rdquo
increase has, & icircmpreun & # 259 cu Florin, her husband, two children: Ancu & # 539a & # 537i and Sorin. At present, Maria is a housewife, taking care of the daily chores and taking care of the little ones. After graduating from general nursing and pharmacy courses, as well as pharmacy nursing courses, he worked for a short period in the field, then giving up because he considered growing up. Making children much more important than a career. So & # 539ul works & # 259 & icircns & # 259, in the morning & # 539 & # 259 in the evening, up & # 539in & acircndu - & # 537i financial family. He, together with his father, who at the age of 75 is a very energetic and active person, manages the family business, a zootechnical farm. raising 100 cows & 200 sheep.
For Maria, the appearance of the dishes made in the kitchen mattered a lot. Carefully and carefully arrange, each time, all the elements on the plate, in such a way that the final result is as close as possible to the taste buds. The aspic vegetables, whose recipe is found in the pages of the magazine, represent such an example, each vegetable being cooked by our host separately. to keep the shape and color intense.

Photo: Maria & # 537i Ancu & # 539a Brate & # 537 & ndash Archive & # 259 Burda Rom & acircnia

Not long after that, he was offered to participate in a culinary contest, organized on the occasion of the commune days. Because he did not have time to find out, because at that time the baptism of the boy had been scheduled, he participated with a sweet retreat that he already had in mind. # 259mar & # 259. In fact, it was a kind of magic boiled for a long time in a cauldron, outside, on wood fire, very low, without sugar, plum, corcodu & # 537e. With this magician, he obtained the second place in the competition, receiving a diploma, a trophy and an award. It was beyond my expectations. I was very excited, I didn't even expect it. recognize the t & acircn & # 259ra gospodin & # 259.
Although they are close to the Danube, they are consumed on a general basis in the spring. Among the favorite recipes of the Brate family are grilled mackerel or carp stuffed with grated vegetables (celery, onion and onion), greased with oil. & # 537i prepared in the oven, then served with baked potatoes or mushrooms.
The area is not conducive to the achievement of important crops, the soil is clayey, yellow, limited in obtaining generous harvests. C & acircmp cultiv & # 259 & icircns & # 259 rapi & # 539 & # 259, gr & acircu & # 537i floarea-soarelui. In the garden of over 2,000 sq m, from the house, they have fruit trees and vegetables enough for the family to consume. & bdquoThis is the great court & rdquo, says Maria, & bdquo & icircnc & acirct tiam c & acircnd ie & # 537i prim & # 259vara la gr & # 259din & # 259rit, nici nu & # 537tii dove s & # 259 dai & icircnt & acirci cu grebla. & rdquo At the same time, from the life of the 4,000 sq m located in the field, they produce around 1,000 liters of wine annually.
Maria & # 537i Florin have known each other since the first year of high school, and their marriage took place naturally, as a result of a long period of friendship, which strengthened the relationship. Although time does not allow them to spend too much time together, due to the intense work schedule of their husband, they love each other and now that in the beginning, they enjoy the love of their loved ones. two beautiful children whom you help with the help of your parents, who are present in their lives. I am an example of the Practic family (& # 259), & icircn which h & # 259rnicia & # 537i good & icircn & # 539elegere bring rich fruits.

Photo: S & # 259rm & # 259lu & # 539e cu orez & # 537i ciuperci & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
2 & # 8239pickled or sweet greens
200 & # 8239g rice
100 & # 8239g soybeans
500 & # 8239g mushrooms
2 & # 8239morcovi
3 & # 8239start
100 & # 8239ml oil
2 & # 8239last past & # 259 de & # 8239tomate
1 & # 8239r & # 259d & # 259cin & # 259 de & # 8239p & # 259trunjel
1 & # 8239leg & # 259tur & # 259 p & # 259trunjel verde
1 tbsp & # 539 & # 259 thyme
1/2 tbsp & # 539 & # 259 sweet paprika & bull salt
piper, foi & # 8239de dafin & # 537i chimen
Preg & # 259te & # 537ti a & # 537a:
Wash the rice in the cold. & Icircnmoi & # 537i & # 8239soia & icircn & # 8239ap & # 259. Cure & # 539i ciupercile, le & # 8239toci cubule & # 539e & # 537i & # 8239le op & # 259re & # 537ti.
& Icircncingi oil & icircntr & # 8209o frying pan & # 537i & # 8239c & # 259le & # 537ti fine onion & # 8239tocat & # 259 & # 537i & # 8239grass vegetables. Add the rice, mushrooms, soybeans and a glass of water to boil.
Prepare the green leaves. If you use sweet cabbage, sweeten it, loosen it, then remove the ribs. & Icircmpacketezi & icircn & # 8239foi de & # 8239varz & # 259 c & acircte o & # 8239lingur & # 259 de & # 8239compozi & # 539ie r & # 259cit & # 259 & # 537i & # 8239condimentat & # 259. Le & # 8239pui la & # 8239fiert cu & # 8239foi de & # 8239dafin, boabe de & # 8239piper & # 537i & # 8239semin & # 539e de & # 8239chimen. Boil them for 30 minutes, over low heat, then cook for 30 minutes, over high heat.

Photo: Potato croquettes with avocado sauce & ndash Archive & # 259 Burda Rom & acircnia

Crochets from potatoes with avocado sauce

& Icirc & # 539i need for croquettes:
5 & ​​# 8239cartofi
200 & # 8239g ca & # 537caval
150 & # 8239g f & # 259in & # 259
1 & # 8239v & acircrf de & # 8239cu & # 539it praf de & # 8239copt
1 & # 8239leg & # 259tur & # 259 m & # 259rar
50 & # 8239g semin & # 539e de & # 8239susan
200 & # 8239g flakes of & # 8239corn not & icircndulci & # 539i
& Icirc & # 539i need for sauce:
3 & # 8239avocado well ripened
1 & # 8239c & # 259 & # 539el de & # 8239usturoi
sare & # 537i & # 8239piper
1 & # 82092 & # 8239lingling oil & # 8239m & # 259sline
1 & # 8239lingur & # 259 zeam & # 259 de l & # 259m & acircie
Preg & # 259te & # 537ti a & # 537a:
Cure & # 539i potato & # 537i & # 8239 & icirci pui & # 8239 la fiert & icircn & # 8239ap & # 259 u & # 537or s & # 259rat & # 259. Drain the iron potatoes & # 539i, & icirci & # 8239zdrobe & # 537ti & # 537i & # 8239 & icirci mix & icircmpreun & # 259 cu & # 8239f & # 259ina, praful de & # 8239copt, m & # 259rarul fin & # 8239i & 53. Homogenize the compositions with wet wipes, model small quantities under the shape of a baguette or a wooden bag. Le prăjești în baie de ulei, câte 1𔂬 minute pe fiecare parte.
Decojești avocado și le îndepărtezi sâmburii. Mixezi în blender miezul, cu usturoiul și uleiul de măsline, până devine pastă. Adaugi zeama de lămâie, puțină sare și piper și servești sosul imediat, împreună cu crochetele calde.

Foto: Aspic din legume &ndash Arhivă Burda România

Aspic din legume

& Icirc & # 539i must:
100 g morcovi
100 g mazăre
100 g porumb dulce
100 g ardei gras roșu
100 g rădăcină de țelină
100 g ridiche albă
câteva fire de mărar
1 cățel de usturoi
1 plic (10 g) gelatină
500 ml apă
condiment din legume uscate
Preg & # 259te & # 537ti a & # 537a:
Cureți legumele, le speli și le fierbi în apă cu puțină sare. Scurgi legumele fierte și le tai cubulețe. Le așezi în straturi, în diferite forme. Hidratezi gelatina în� ml apă rece. Fierbi într‑un vas, pentru 1 minut, 500 ml apă, 1 linguriță condiment din legume uscate și usturoiul curățat și zdrobit. Iei vasul de pe foc și, în amestecul călduț, adaugi gelatina hidratată și omogenizezi până se dizolvă. Torni amestecul lichid peste legume, în forme și le păstrezi în frigider până la servire, dar cel puțin 2 ore.

Foto: Ciuperci umplute cu legume și rodie, la cuptor &ndash Arhivă Burda România

Ciuperci umplute cu legume și rodie, la cuptor

& Icirc & # 539i must:
1  kg ciuperci brune mari
1 ceapă
1 ardei gras roșu
20 ml coniac
1 rodie
salt & # 537i pepper
ulei de măsline
100 g porumb dulce din conservă
Preg & # 259te & # 537ti a & # 537a:
Într‑o tigaie cu󉊎 ml ulei încins, călești ceapa tocată, ardeiul cubulețe și piciorușele ciupercilor, tăiate mărunt. Adaugi sare și piper după gust, amesteci ușor și, după 5 minute, stingi cu coniacul și adaugi bobițele de rodie. Cu această compoziție umpli pălăriile ciupercilor. Le așezi în tavă, pe hârtie de copt. Le coci 20 de minute și le servești pe un platou decorat cu bobițe de rodie.

Foto: Salată cu legume și tofu &ndash Arhivă Burda România

Salată cu legume și tofu

Articol preluat din Practic în bucătărie nr. 06/2017
Text și foto: Cristi Niculescu

Dacă dorești o altă rețetă de ciuperci umplute, intră aici.