The fish cleaned of the spinal cord, intestines and head, washed, sprinkled with salt, set aside, in a bowl mix the breadcrumbs with oil, garlic, lemon juice, pepper and finely chopped parsley, in the stove tray put the fish, put the breadcrumbs on top, press with your palms to fix well then leave in the oven for 20 minutes.
After the breadcrumbs are golden, lightly remove the fish with a knife, shake off the excess breadcrumbs and serve immediately with garlic sauce or not.
Golden cauliflower in the oven
Cauliflower souffle can get you out of trouble for a dinner or lunch to which relatives or friends have been unexpectedly invited. Cheddar cheese will create a golden crust on top of the cauliflower bouquets. Not only will it be delicious, but we guarantee it will steal everyone's attention!
Preheat the oven to 180C / 4 gas stage.
Peel the cauliflower and cut it into bouquets. Wash them well in cold water and boil them for 10 minutes until soft. Drain the water well and let them cool in a sieve.
Mix the melted butter, grated Parmesan cheese, breadcrumbs, hot pepper flakes and salt in a bowl. Place the cauliflower pieces in a square tray with a side of 22 cm. Pour the mixture over the Parmesan cheese and sprinkle with the chopped Cheddar cheese.
Bake the cauliflower in the oven for 20 minutes until the cheese melts.
Serve hot as a main course or garnish for steaks.
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Crispy vegetables in the oven
Crispy vegetables in the oven: a simple and absolutely delicious recipe, which is prepared immediately: vegetable strips (zucchini, eggplant, peppers, carrots) in a slightly spicy crust of breadcrumbs and cheese or parmesan, all baked in the oven.
Today I only had pumpkin and pepper, but I'll give you the exact recipe.
Ingredients for the recipe for crispy baked vegetables
- -1 small zucchini
- -1-2 carrots
- -1 small eggplant
- -3 eggs
- -250 ml yogurt or sour cream
- -250 g pesmet
- -200 g drier cheese, cheese or parmesan
- -3-4 tablespoons olive oil
- -salt, pepper or paprika
Spaghetti With Breadcrumbs, Dried Tomatoes And Hamsii
Put the dried tomatoes in hot water to soften for about 20 minutes. In a Teflon pan, put the breadcrumbs and brown it on the fire, without fat, then set it aside. Chop the parsley, anchovies and capers. After the tomatoes have softened, cut them into small strips.
In a bowl put all the above ingredients and mix well. If desired, add the grated Parmesan (pecorino). Boil the spaghetti in salted water and after draining (not washing), put them in a pan with olive oil and a clove of chopped garlic.
Stir over low heat for 1 minute, remove the garlic and add the breadcrumbs flavored with capers, tomatoes, parsley and anchovies.
If we want, after we have mixed the spaghetti with the breadcrumbs, we can put some of the water in which they boiled.
Baked eggplant. Rolled in breadcrumbs, with cheese and peasant tomato sauce
With a sufficiently rich Romanian garden, with a sufficiently large diversity of dishes and recipes, even if many derivatives, inspired and borrowed from here and there, Romanian cuisine and vegetables is very affordable and versatile, so with simple ingredients and very handy you can prepare some of the tastiest dishes. With a little imagination and creativity, overcoming the habit and routine that usually push us not to see the forest of trees, a seasonal vegetable, easily accessible, can become for kitchen activists the reason for culinary dishes and trials crowned with aesthetics, flavor and taste. After about 2 years of writing on Papamond, a period in which I chose to write mainly about Romanian dishes, which are based on the supply of vegetables in any neighborhood market, in any city, I find that the potential diversity of recipes is much higher than I predicted at the beginning of the online experience. I am referring to the diversity of recipes that can be successfully brought to the table using the plethora of seasonal vegetables and ingredients of Romanian origin, easy to procure. I chose not to use flavor enhancers or other chemical fireworks, to cook mainly homemade food, to emphasize the taste and freshness of our local vegetable, the Romanian ingredient, easily accessible to anyone who wants to try a recipe.
The traffic that this culinary website has gradually reached, given the relatively low number of articles, just over 300, tells me that we still love home-made food, that we have not moved too far from our grandparents' house so that we forget where do we come from, that we find ourselves in the unspoiled and authentic taste, but especially healthy, given by the Romanian cauldron. If you watch culinary shows, you can easily see that, for example, famous English chefs make shows in order to bring the English back to their home kitchen, to the pan, to remind them that they once had their own cauldron, to play them. a minimal culinary identity. I hope we don't forget our kettles and our gardens, take care of our & # 8220 home & # 8221 kitchen, no matter how it is an amalgam of origins, reinvent it if necessary and enjoy it. Today, because eggplant is in high season and richly exposed everywhere, we enjoy it and prepare eggplant in the oven, rolled in egg and breadcrumbs, with Telemea cheese and flavored with slightly garlic peasant tomato sauce.
Baked Potatoes with Garlic and Breadcrumbs & # 8211 So Delicious!
Simple and tasty recipe - Baked potatoes with garlic and breadcrumbs - For this recipe, you need the following ingredients:
- 2 kg of potatoes
- 8 tablespoons oil
- 10 cloves of garlic
- 8 tablespoons breadcrumbs
- salt, black pepper
Method of preparation:
1. For starters, bring the potatoes to a boil over low heat.
2. After they have cooled, peel them and place them in a bowl. Add grated garlic, basil, salt and pepper. Mix well.
3. Place the seasoned potatoes in a tray lined with oil. On top, add breadcrumbs. Bake at 180 degrees for 35 minutes.
Fried hams. Classic!
Ah, anchovies, our beloved anchovies! I have deceived them over time with sprat and other fish, but nothing compares to these silver knives, rolled in flour and corn, fried until they change color to the most delicious gold.
It seems strange, but, although they have always been abundant, now they are more and more difficult to find, even at sea. However, look at the beauties I found in the market! (At Obor, 12 lei / Kg)
500 gr fresh anchovies
100 gr flour
50 gr of corn
Gasket: polenta, of course!
1.Prepare the polenta and the sauce. Cut a lemon, it's good for fried fish.
2.It is inconceivable that some sell you fried anchovies without cleaning them and spoil good taste. So clean the fish (be careful, you know it's fragile), wash it in cold water and put it in a sieve to completely drain the water. Sprinkle with salt and pepper. On a plate, mix the flour with the cornmeal.
3.Heat the oil in a pan with higher edges.
4Roll the fish in the flour mixture with the cornmeal and shake it well before frying it, in small portions, so that it does not clump in the pan.
It takes 2-3 minutes until it becomes crispy and you don't need to keep it longer. Let the anchovies drain the oil on a bed of towels.
Serve hot. Doesn't the sea sound?
1. Hamsii in the oven
- 1 kg of small fish
- the juice of a lemon
- 1 cup of oil
- 4 cloves of finely chopped garlic
- salt and pepper.
Method of preparation:
Clean the fish, remove the heads, wash it and drain it. Then put the fish in a baking tray, add the lemon juice, garlic, salt, pepper, oregano and oil. Then put the tray in the oven over medium heat for 25 minutes.
1. Peel the onion and cut it in half. Heat a pan with 2-3 tablespoons of oil and sauté the onion. Finely chop the bell pepper and place it over the onion. We give a freshly ground pepper powder. Briefly temper and pepper.
2. Wash the rice well and put it in the pan together with the chopped garlic clove and a little finely chopped hot pepper. Stir and add water, twice the size of rice. Let the rice absorb the water.
3. Cut the cherry tomatoes in half and place them over the rice together with the chopped parsley. Add a little more water, about a measure of rice (In order for a rice to be well made, three measures of water are added to one measure of rice).
Stir gently and let the rice absorb the juice.
4. Towards the end, add the anchovies and mix gently so that the fish does not crumble.
Put a lid on the pan and leave for another 3-4 minutes on low heat. We taste and adjust the salt, if necessary.
When eaten, it is flavored with fresh parsley. It is good both hot and cold.
How to make breadcrumbs
There are simple ingredients that, once included in a recipe, can make the difference between an acceptable and a delicious food. This is also the case with breadcrumbs, made of. crumb.
What if the next time you make schnitzels, croquettes or maybe cauliflower in the oven, you would use breadcrumbs made by yourself, at home? Imagine that it is not difficult at all. And imagine how good it is to know clearly what you put in your food.
Ingredients: just a few slices of bread (not rotten or moldy!). You can use any kind of bread, you can even mix different types of bread together.
Instrumentation: electric shredder, tray and baking paper, knife.
1. Preheat the oven at 190ºC.
2. Remove the crust from the slices of bread, then cut the core in lengthy pieces.
3. Line the tray with baking paper and place the core pieces in it.
4. Put them bake for 5 minutes or until it turns golden. Keep an eye on them as they are done quickly. You don't want to burn them.
5. Take them out of the oven and let them cool. You need them dry.
6. Put them in the electric shredder and Grind them. In fact, you don't necessarily need a device. You can also crush them on a wood chipper with a rolling pin, but this after you have crushed them beforehand with a hammer. Fitness, no joke!
After you have made the breadcrumbs, look among our breadcrumbs recipes. We have enough.