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Cut the zucchini into small cubes. Chop the julienned onion. Cut the pepper into thin strips. Finely chop the garlic. Cut the tomatoes into cubes.
Prepare the stove. Prepare a pan with water, in which we put a teaspoon of salt and let it boil.
We prepare a high pan in which we put the oil. Add the zucchini and leave them to harden until they become soft. Put the onion, pepper, tomatoes and garlic in the pan, mix and simmer until all the sauce is gone.
When the water in the pan boils, put the pasta and boil according to the instructions on the package. Prepare a strainer and drain the cooked pasta well.
Season the sauce with salt, pepper and oregano, mix and let it boil until you get a sauce without juice. When the sauce has dropped, turn off the stove.
Put the drained pasta on the plate and on top, the pumpkin sauce. Serve hot.
Pumpkin spaghetti with tomato sauce without boiling
Pumpkin spaghetti with tomato sauce without boiling, a wonderfully tasty raw-vegan recipe. Everything is done cold, and the taste is incredibly good. Step-by-step video recipe.
Pumpkin spaghetti with tomato sauce without boiling
I don't love summer, the heat, those awfully hot days when you can't breathe hot. The top, nor my husband, who is a twin, so born in summer & # 128578 I am Sagittarius, born in November and I adore autumn and spring, rain, coolness, the green of May and the rust-gray of November & # 128578
Pumpkin spaghetti with tomato sauce without boiling
So in the summer I avoid cooking elaborate food, I prefer to do something fast, without requiring long cooking or not at all. And no, I'm not a fan of eating cheese with tomatoes and salami & # 128578 Yes, I'm kind of like in heaven and with & hellip & # 128512
I invite you to take a look, to see what QUICK RECEPTION I have, only goodies & # 128578 I make some more delicious raw tomato sauces, raw onions or cucumbers, but also a wonderful pasta with raw tomato sauce, uncooked.
See here COLD SAUCE RECIPES .
Pumpkin spaghetti with tomato sauce without boiling I always make when it's infernally hot and I don't want to turn on the stove and I have very fresh pumpkins, picked that day. You can't even imagine how good this dish is, what a fantastic flavor it has & # 128578
Think that all vitamins remain intact, are not lost by heat treatment & # 128578
PANTS WITH PESMET
Pan-fried zucchini with breadcrumbs & # 8211 simple and easy to make recipe for pan-fried pumpkins that come out delicious, slightly crunchy, flavorful, without being watery. It is a cheap recipe, which can be eaten plain, with yogurt sauce or ranch sauce, or just with mujdei, but it can also be an excellent garnish for various recipes for chicken, pork or beef steaks and even for fish recipes.
We really like pumpkins. Not only ours, but also the zucchini & # 8211 ones with dark green or yellow skin. I think this can be seen in the large collection of pumpkin recipes that I have on the blog. If you want to prepare other recipes with pumpkin, click here and you will find recipes for soup, food, gratins, risotto, lasagna, meatballs, salads and much more. My pumpkin salad with yogurt and garlic is one of the most sought after recipes on the blog in summer and autumn, but also pumpkin soup with yogurt it is appreciated by all who have tried it.
Pumpkins are also suitable for people on a diet, because they have very few calories, but they have a lot of nutrients, minerals, vitamins, fiber and a lot of water.
It is important to fry these pan-fried zucchini with breadcrumbs aso that they are not in several layers. Use a large skillet. It is true, they decrease in size, but it is good to be cooked at the same time. If you have a few pieces that will overlap, it's not a problem, they will soon make their place in the pan.
Fried zucchini with breadcrumbs they are very tasty and can be enjoyed even if they cool down. I do not peel them for this recipe, it helps them keep their shape, and the breadcrumbs will be not only extremely tasty, with a kind of golden crust, crispy, but with a soft core but also very good looking.
They can be eaten all year round, because they can be found in supermarkets all the time, but in summer they seem to be tastier, the pumpkins being in high season. In the past years I had a small greenhouse and outside it I had planted 6 pumpkin bushes (Romanian and green and yellow zucchini). They didn't need much attention, but they gave me so many vegetables that I would go all the way. From those times, my pumpkin recipes were born.
But, I'm thinking of not sticking to stories anymore and leaving you with the list of ingredients and how to prepare them pan-fried zucchini with breadcrumbs:
3 medium to small pumpkins
To be served:
I washed the pumpkins and cut them into thicker slices (about 1 cm), then I salted them. It is very important to be salty at this time to remove water, which will help them not to be soft at the end. I don't think you want some squashed pumpkins with an ugly look and bland taste either. I let them wait for about 15-20 minutes, then drain the juice. Heat a little oil in a very large pan. The pan should be large so that the pumpkins are not too many on top of each other.
Fry over high heat for 1-2 minutes, then add 2 sprigs of rosemary. Fry until golden brown on both sides. Leave unmixed for at least 30 seconds so that it browns. After they have browned, season them with freshly ground pepper and sprinkle the breadcrumbs as evenly as possible, so that they reach all the pumpkin pieces. Leave it on the fire until the breadcrumbs are browned.
So simple and so good!
I took it off the heat, sprinkled with chopped dill and a little finely grated Parmesan cheese. But, you can not put Parmesan cheese if you use them as a garnish or eat them during Lent.
They are extraordinarily good!
I can't wait for you to tell me what you look like in a pan with breadcrumbs.
Below I leave you a video recipe of Turkish carrot salad with yogurt and I invite you to subscribe to my YouTube channel.
Easter with Pumpkin Flowers
During the summer, when the pumpkin flowers appear, they are used in many dishes here in my area (I live 45 minutes from Naples). That's why I will delight you with some recipes with fresh flowers.
This recipe is Neapolitan. The ingredients found in everyone's house in these lands are simple and tasty at the same time.
Wash the zucchini flowers, cut the green part and the pistil, let it drain well. Cut the ham into small pieces and set aside, finely chop the onion and put it in a pan with a little olive oil.
Heat, then add the ham and leave a little and add the white wine. When the wine has evaporated, put the broken flowers in 4 parts and turn off the fire. Meanwhile, boil the pasta and mix the ricotta with a little milk and grated Parmesan cheese to taste.
When the pasta is cooked, add it over the spice prepared together with the ricotta. Mix well and serve with a little pepper on top and grated Parmesan cheese. I mention that the flowers are my own production.
I've been reading your blog for a long time and I find it quite interesting.
I also have a bread machine. Apart from white bread, I didn't try anything. But now I'm going to do it according to your recipe. I hope it comes out. You say you used program 3. Is it the same with my car? To give! And congratulations to your husband! Beautiful bread!
His wife's heart came out of her chest. Thank you for the compliments.
We have a 1 kg Moulinex car. I used the 3 simple bread program where 620 gr of white flour is used, only I put 520 gr of flour and 100 gr of bran. It was an experiment and it came out. We will make this recipe more often. I'm waiting for you to tell me if it worked out.
Where can I find wheat bran? I want to try this bread tomorrow.
We brought both flour and bran from the country. But they are also found in health food stores.
I made bran bread. And I'm glad he came out. From now on, at least once a week, I will make this recipe.
I'm glad you did. If you have a bread machine, try other recipes.
One recipe per day: Pasta with leeks and garlic sauce
A combination full of flavor and perfect taste at dinner, but not only. Pasta with leeks and garlic sauce is easy to prepare, practically with what you have around the house.
For four servings of pasta with garlic sauce you need a tablespoon of olive oil, three thin slices of leek sliced with green leaves, two cloves of garlic, finely chopped, 250 grams of spinach (fresh or frozen), 100 grams of sour cream, 400 grams of pasta and 100 grams of soft and fatty cheese.
Heat the oil in a pan. Add the leeks and garlic and let them soften together for 15 minutes. Add salt and pepper. Add the spinach and leave everything on the fire for a few minutes. If you use frozen spinach, keep everything a little longer on the fire. When the spinach is well done, add the sour cream and mix lightly.
Boil the pasta according to the instructions in salted water. Drain the pasta and place them over the leek sauce and mix. Before you put them on the plate, drizzle a little fresh lemon juice.
- 150 g pasta (preferably spaghetti, but you can use another type of pasta)
- 2 tablespoons butter
- 1 clove of garlic, cleaned and chopped
- salt to taste
- 3 generous hands of spinach
- 70 g Greek yogurt
- 1 avocado, cleaned and cut into large pieces
- 100 g of parmesan.
Cashew pasta sauce
Let the cashews hydrate for 30 minutes in hot water. We drain very well.
We put all the ingredients in the blender and mix at a very high speed, until we have a creamy sauce. I repeat, for the best results, use a high speed blender, like the ones used for smoothies.
Adjust to taste salt, pepper, lemon juice.
Boil the gluten-free pasta, according to the instructions on the package.
The meal is ready! The cashew sauce recipe for pasta is always good to have in the recipe book for fasting periods, when we want to eat healthier or for people with lagluten or lactose intolerance (but don't forget to use "vegan parmesan" in this case) . May you be the best!
This recipe is recommended by Teo Rogobete.
What you need to know about the recipe: use unroasted natural cheese, without the addition of oil or salt. You can leave the cashew soaked for 30 minutes in water before use, this makes it softer and creamier. You can add chili flakes for an extra spicy kick. For a 100% vegan version, you can use "parmesanvegetal", respectively dry inactive yeast flakes. Instead of water you can also use vegetable milk, soy, almonds, barley or cashews, just choose a variant without added sugar, cashews being quite sweet.
Dream of your own fine dining restaurant
Eduard discovered this passion for cooking since he was a child, when he helped his father to make various dishes. The years passed, and the young man from Ploiești realized that cooking is what he represents and nothing else or anyone else is more important.
Now, at the age of 25, he has managed to take third place in the "Black Sea Cup in Culinary Arts" competition with a fine dining plate and hopes that, in the near future, he will be able to open his own restaurant. Eduard dedicates his body and soul to the culinary dishes that pass through his hands and wants to offer customers the fine taste of his recipes. He has been working for about three months at a restaurant in Ploiești, and when he is face to face with the plate, he puts his heart, talent and passion into even the smallest details, considering that a true chef must always identify with his dish.
"First I draw the plate with my mind's eye"
Eduard invents or reinvents recipes and wants to take the kitchen to another level. Its imprint is always visible even in the preparation of the banal… soup. He likes to cook seafood pasta the most, but from his hands come true works of art that combine unique textures, colors and perfect flavors.
"It's all about creativity. For me, the kitchen is at the forefront. Above parents, above girlfriend. They know this and they are with me in this beautiful madness. I first draw the plate with my mind's eye and only then execute it. With intuition and a well-developed culinary culture, you can't go wrong. Each plate tells a story in which I find myself. I can't live without a kitchen. It's my whole life and I want, once I receive, soon, the chef's diploma to have a clear evolution in terms of gastronomy ", says Eduard.
The man from Ploiești also spends 10-12 hours in the kitchen, without getting tired. He treats his ingredients and everything he uses in the preparation of his recipes, with the utmost respect. He believes that when it comes to fine dining, the key words are selection and quality. Preparations executed impeccably in interesting combinations, preferably unique in terms of ingredients, creativity and taste.
He competed with chefs who were as experienced as his age. Or maybe even bigger
The “Black Sea Cup in Culinary Art” competition, held a few days ago, in Constanța, on a luxury yacht, was, for the people of Ploiești, a real challenge, especially since their “opponents” were chefs with more experience. than Eduard's age. What was his ace up his sleeve at the chosen test, namely the achievement of a main course?
"The way I played with the ingredients and I managed to make them look impeccable and incredible on the plate. I worked on this main course until 12 at night the day before the competition. I presented to an extremely demanding jury, Saint Jacques mussels on the ground made of olives with lemon and mint jelly, wasabi puree based on roots with sea buckthorn leather chips, smoked tuna, wrapped in pickled rose petals, melon kept in citrus marinade and a spicy mayo sauce, fondant potato with fried wild turkey, sea bass ceviche kept in beet juice with citrus, with red orange pulp on top and a Dijon mustard sauce with honey. I wanted authenticity and uniqueness on the plate. And, I say, I managed to have them. ”
And the path that Eduard Ionescu will take from now on, in terms of culinary art, is very well laid out. From the sea, a new competition awaits him, this time, at the foot of the mountains, where the man from Ploiești, registered for the "Carpathians Cup in Culinary Art" wants the podium again. Also with a plate raised to the rank of art in terms of taste, technique and plating.
How can we customize this chicken dish?
We can easily customize this Tuscan style chicken recipe. Simply add or remove ingredients from the white sauce. For example, you can add mushrooms to cook immediately after removing the chicken. Or add capers when you put the garlic. If you do not have fresh spinach, you can put it frozen. I used dried and packaged tomatoes as such, but dried tomatoes preserved in oil are also very good. You can find them everywhere and they are super tasty. Of course you can also put fresh ones, but I would opt for the cherry ones. However, keep in mind that they are much more acidic. In addition, you can add peas, green beans or even pumpkin.
For this Tuscan-style chicken to be fragrant and tasty, you must brown the chicken breast before making the sauce. In this way the chicken will remain juicy inside, and the sauce will be tastier due to the taste of browned chicken. If necessary, add water to the sauce so that it is not too thick. Boil it enough for the tomatoes to soften and the chicken to be fully cooked. Always put the spinach near the end because it does not require a long cooking time. When the dish is ready you can serve it with Easter, potatoes or rice. It is very good as such, along with crispy bread. Also try the recipe spicy pan for another super chicken dish.