Tomatotart

Quick recipe found on instagram...

1 puff pastry, 5 beautiful heirloom tomatoes, 1 handful of cherry tomatoes, 3 sweet onions, 3 cloves of garlic, 2 tablespoons of old-fashioned mustard, 1 dash of cider vinegar, salt, olive oil

Chop the onions and the garlic. Fry everything in olive oil, let color and stir often. When they have browned, deglaze with the vinegar, Let it evaporate and add the mustard. Set aside and let cool.
Slice the tomatoes into 1 to 1.5 cm rounds, salt generously and let them draw a little water.
Roll out your dough, and brush it with the cooled onions.
Place your tomato slices well distributed, a little olive oil, then bake at 180° for 35-40 minutes.

Käse-Lauch-Suppe mit Hackfleisch

Winter is coming, let's cook some hearthy soup

500 g leeks, 1 onion, 2 tablespoons oil, 200g mixed minced meat, salt, pepper, 2 tbsp flour, 1 l vegetable broth, 200 g processed cheese, 75g whipped cream
 

Clean the leek, cut into rings and wash. Peel onion and chop finely. Heat oil in a pot. Fry the mince for about 5 minutes, season with salt and pepper and remove.
Fry the leek and onion in the frying fat for about 2 minutes. Dust with flour. Deglaze with the broth, bring to the boil and simmer for 5 minutes. Stir in cheese and cream. Add hack. Season with salt and pepper.

Ton pe grill cu salsa de mango

I never thought that the mango salsa can be this tasty... Grilled Tuna and mango salsa

2 large slices of tuna, about 2 cm thick, 3 tablespoons of olive oil, 2 cloves of garlic crushed and finely chopped, juice of half a lemon, salt, butter
For the mango salsa: 1 well-ripened mango, chopped into small cubes, half a red bell pepper cut into cubes, cold-pressed sunflower oil, a bunch of chives, lime juice, chopped parsley, half a finely chopped hot pepper, 1 teaspoon honey, salt

Salsa is made in the following way. Put all the ingredients in a bowl, mix and it's ready.

Wash carefully the fish - tuna meat is very sensitive - and dry by dabbing with absorbent paper. In a wide bowl, mix the olive oil, garlic, lemon and salt, a mixture used for brushing the fish.
Heat the pan well beforehand on a high flame, that is, somewhere between medium and high, and when it is hot enough, put the fish to fry. Leave the fish in the pan for one minute and 40 seconds on each side.
When you take the tuna meat out of the pan, put a little butter on top and a little lemon juice.
Serve with with the mango salsa.

Pateuri cu ciuperci si oua de prepelita

Yummi festive snacks Pateuri cu ciuperci

800g puff pastry, 1 tablespoon of olive oil, 1 red onion, finely chopped, 500g mushrooms, washed and cleaned, 200g smoked sausages, cut into rounds, salt, pepper, 50 gr spinach, 12 quail eggs, 1 beaten egg

Fry in oil the chopped onion and the sausages. Add the mushrooms, spinach, salt and pepper. Cook for 5 minutes.
Cut the dough into 4 pieces. Leave 2 cm at the edge and cut with the back of a knife to the middle of the dough. In the middle put the mushroom filling, add 2 or 3 quail eggs over the filling.
Put in the preheated oven, at 220 degrees, for 15-20 minutes or until they are browned.

 

Ciorba falsa de burta din ciuperci pleurotus

When you want to eat tripe soup but you have no tripe, try this recipe: Ciorba falsa de burta
200 g kaiser, bacon or speck, 2 chopped onions, 500 g pleurotus mushrooms (oyster mushrooms), 1 tablespoon of oil, salt, pepper, dried thyme, 1 red pepper, 1 medium grated carrot
Liaison sauce: 4 fresh egg yolks, 300 g sour cream or creme fraiche, 4-5 cloves of crushed garlic

Chop the onion and the kaiser into cubes. Clean the mushrooms and cu them in stripes.
Saute the onion and the kaiser in very little oil. Add the sliced mushrooms and season everything with salt and pepper. Add the diced red pepper and sautee everything for a few more minutes.
Pour 2.5 L of hot water and add a little dried thyme. Thyme goes well with mushrooms and garlic. Bring everything to a boil and cook it for 20 minutes.
In a small saucepan, cook the carrot on low heat until softened, stirring constantly. Add it to the soup and let it boil there for 5 minutes.
Turn off the heat and let it cool for a few minutes.
Make the liaison: In a large bowl, mix the 3 egg yolks with the cream and crushed garlic and salt.
Add a laddle of hot soup over, mix it well, add another laddle of soup and then you cand pour it in the soup pot and mix it well with a whisk.

“Coaste” de porumb cu sos spicy

4 cobs of pre-boiled corn, olive oil, salt, pepper, garlic powder, smoked paprika powder, onion flakes, Hellmann's vegan mayonnaise sauce, siracha sauce

Cut the corn into 4 parts vertically, it is best to cut the corn lengthwise, standing it up on the chopper.
In the meantime prepare the mix with which we will coat the corn cobs, mix all the spices in a small bowl together with the olive oil, then coat the cobs.
Place the pieces of corn in a tray lined with baking sheet and add them to the oven preheated to 190ºC for 25 minutes.
While the corn "ribs" are getting crispy in the oven, you can prepare spicy mayonnaise sauce. It's very simple, mix 3 generous tablespoons of Hellmann's Vegan Mayonnaise with 1 teaspoon of Siracha Sauce.

One-Pan Cajun Orzo with Sausage

1 tbsp. extra-virgin olive oil, 1 small yellow onion, chopped, 1 red bell pepper, chopped, 2 cloves garlic, minced, 12 oz. andouille sausage, sliced, 8 oz. orzo, 1 can fire roasted diced tomatoes, 2 c. low-sodium chicken broth, 2 tsp. cajun seasoning, Kosher salt, Freshly ground black pepper, 4 oz. cream cheese, cut into cubes, 2 green onions, thinly sliced

In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook until warmed through and golden, about 2 minutes.  

Add orzo and stir to toast for 1 minute. Add diced tomatoes, broth, and cajun seasoning. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until orzo is cooked through and tender, about 10 minutes, stirring occasionally.  

Add cream cheese and stir until melted, then stir in green onions.

Spaghetti alla Nerano

Spaghetti alla Nerano or the Stanley Tucci spaghetti

1 quart sunflower oil, or as needed, 6 medium green zucchini, 4 ounces spaghetti,
2 tablespoons olive oil, 1 pinch salt, 2 basil leaves, torn into small pieces, 2 tablespoons unsalted butter, 5 tablespoons grated Pecorino Romano cheese, 3 tablespoons grated Parmigiano-Reggiano cheese

Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Serve with more grated cheese and fresh basil.

Poached peach and mascarpone fridge cake

Yummy Aussie recipe

7 peaches, halved, stoned, 1 cup (250ml) dark rum, 3 cups (660g) caster sugar,
1 cinnamon stick or quill, 1 vanilla bean, split, seeds scraped, 500g mascarpone,
3/4 cup (185ml) thickened cream, 1 tbsp icing sugar mixture, 16 savoiardi (sponge finger biscuits) 

 

Place peach, rum, sugar, cinnamon, vanilla seeds and pod and 2 cups (500ml) water in a saucepan. Bring to a simmer over medium-low heat. Reduce heat to low. Partially cover and cook for 10 mins or until peach is just tender. Transfer the mixture to a heatproof bowl. Place in fridge for 1 hour to chill.
Use an electric mixer to whisk the mascarpone, cream and icing sugar in a large bowl until soft peaks form. Cover and place in the fridge to chill.
Line an 11cm x 24cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
Drain the peach mixture, reserving the poaching liquid. Place 8 peach halves on a clean work surface and use a small sharp knife to cut each half into 1cm-thick slices.
Place 2 cups (500ml) poaching liquid in a large bowl. Dip 1 biscuit into the poaching liquid and turn to coat. Repeat with 4 more biscuits. Arrange the biscuits crossways over base of the prepared pan, trimming to fit.
Spread 1 1/4 cups of the mascarpone mixture over the biscuits. Top with half the peach slices, overlapping slightly. Spread a thin layer of remaining mascarpone mixture over peach slices. Continue layering with the remaining biscuits, reserved poaching liquid, mascarpone mixture and peach slices, finishing with biscuits. Lightly tap pan on work surface to settle the mixture. Cover with plastic wrap and place in the fridge overnight to set.
Meanwhile, place 1 cup (250ml) remaining poaching liquid in a small saucepan. Bring to a simmer over medium heat. Simmer for 5 mins or until syrup thickens. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
Turn the cake onto a serving platter. Remove plastic wrap. Cut remaining peach halves into wedges. Arrange over the cake and drizzle with syrup.

Caprese puff

Tasty snack found on the world wide web of information

honey, balsamic vinegar, prosciutto, tomatoes, mozzarella, basilicum, puff pastry, egg yolk, sesame seeds

Put on a baking sheet a spoon of honey, add the balsamic vinegar, prosciutto, a slice of tomato, salt, a slice of mozzarella, a little bit of black pepper, some leaves of basilicum and top it with the puff pastry. Brush the puff pastry with the eggyolk and sprinkle the sesame seeds.
Put it in the oven for 20 minutes.

Green bean and mackerel salad

Mackrel & green beans? Weird combo but tasty

170g green beans, trimmed, thinly sliced, 1 tbsp extra virgin olive oil, 2 tsp lemon juice, 1 tsp Dijon mustard, 2 x 115g cans King Oscar Skinless Mackerel Fillets in Spicy Tomato Sauce, 1/3 cup fresh parsley leaves, Dill sprigs, to serve, Lemon wedges, to serve 

Cook beans in a medium saucepan of boiling water for 3 minutes or until tender-crisp. Drain.
Meanwhile, combine the olive oil, lemon juice and mustard in a small bowl.
Toss the olive oil mixture through the beans and add mackerel fillets. Toss through parsley. Season. Serve with dill and lemon cheeks.

Fruity Brownies

New week, new cake. This time from Savori Urbane

Brownie mix: 6 eggs, 300 g of sugar, a pinch of salt, 2 packets of Bourbon vanilla sugar or a teaspoon of vanilla extract or powder, 300 g dark chocolate, 300 g butter min. 80%, 300 g of flour
Furthermore 1 kg of peeled fruit (cherries, sour cherries, apricots, peaches, nectarines, raspberries, blueberries, etc.), 50 g hazelnuts, almonds, pistachios or finely chopped walnuts

Wash the fresh fruits and destone them. Slice ​​the apricots and pit the cherries.
Melt the butter and chocolate, stir occasionally, and let the mixture cool for about 10-15 minutes.
Preheated the oven to 170 C with ventilation, respectively medium setting for the gas ones.
In the bowl of the food processor, put the whole eggs with the sugar, vanilla and salt. Beat the eggs well (approx. 5-6 minutes) until you get a foamy mix, light in color. On top of it, pour in a stream, the chocolate with butter and mixed them for 1 minute.
Sift the flour directly into the bowl and mixed the dough for another 1 minute, at low speed.
Line the pan (28×38 cm) with baking paper and pour the batter for this chocolate brownie into it. Level it with the spatula and decorated it with the apricot slices, cherries and the rest of the fruits. Finish with 2-3 tablespoons of chopped hazelnuts, sprinkled over the fruit.
Put the tray in the oven preheated to 170 C and let it bake for approx. 35-40 minutes. An authentic brownie should be moist in the center, not completely baked. In the present case, we also have many fruits that leave juice during baking, so we should bake the cake a little longer, compared to its version without fruits.
Take it out of the oven and let it cool for one hour.

Prăjitură cu rubarbă și iaurt

Saw a beautiful picture on my favourite dessert blog Ciocovan and I thought to give it a try!

For the rhubarb layer: 400-450g rhubarb, 30g melted butter, 50g of sugar ½ teaspoon vanilla paste
For the sponge: 100g almond flour, 175g flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon cardamom powder, ½ teaspoon powdered ginger, 100 g of butter, 100g of sugar, 50g of honey, grated rind from 1 lemon, 2 eggs, 240g fat yogurt (10% fat)

First prepare the pan in which you will bake the cake. It is preferable to have a compact pan, without removable walls, so that the syrup formed during baking does not leak into the oven. If you don't have something like that, then you can wrap the base of a tray with removable walls in aluminum foil.
Prepare the mixture for the sponge:
Mix the flour, almond flour, baking powder, baking soda, cardamom and ginger in a bowl.
In the bowl of a stand mixer, place the softened butter (let it soften at room temperature for 30 minutes), honey, sugar and lemon zest. Mix with the dough paddle until everything is homogeneous and the mixture looks like a cream.
Add the eggs one at a time and mix well after each one until incorporated into the mixture.
Add the dry ingredients mixed earlier and fold them in as well. At the end, add the yogurt and mix well.
Slowly pour the mixture over the rhubarb arranged in the tray. Level with a spatula.
Bake the cake in the preheated oven at 180C for 60-70 minutes, until it is browned on the surface and a toothpick inserted into it comes out clean.
Remove the cake from the oven and be patient for 15-20 minutes before removing it from the pan. To do this, first remove the papers from the side of the tray. Then place a large plate/tray over the pan and flip the pan over in one go.
Let the cake cool completely before slicing.

Salmon with bacon, sweetcorn and crushed potatoes

Interesting combination and soo tasty...

500g new potatoes, 80g bacon lardons, 2 salmon fillets (about 260g), 100ml white wine, 100g chicken or vegetable stock, 80g tinned sweetcorn, drained, 80ml double cream, Knob of unsalted butter, 3 spring onions, finely chopped, 2 tbsp chopped dill

 

Bring a pan of salted water to the boil. Halve the new potatoes and cook them in the boiling water for 15 minutes.
Meanwhile, put the lardons in a frying pan, then cook over a low-medium heat for 3-5 minutes until crisp. Push them to the side and add the salmon, skin side down. Cook for 4 minutes until the skin is crisp and golden, then gently lift out the salmon and set aside.
Add the wine and stock to the pan and bring to a simmer. Let it bubble for around 3 minutes until reduced by half, then stir in the sweetcorn and double cream and return the salmon to the pan, skin-side up. The skin should be above the sauce, keeping it nice and crisp. Cook for a few minutes over a medium heat until the liquid has reduced slightly into a nice spoon-coating sauce. Taste and season with cracked black pepper – it may not need salt due to the reduced stock and cured bacon. Keep warm over a very low heat.
Drain the potatoes and use a potato masher to roughly crush them with the butter, spring onions and a pinch of salt and pepper. Divide between bowls and top with the salmon. Stir the dill into the sauce and drizzle over the top.

Baked Feta Pasta

The viral Tik Tok recipe that it's easy to make and tasty to eat..

500 gr cherry or grape tomatoes, 1 shallot, quartered, 3 cloves garlic, smashed,
100 ml extra-virgin olive oil, salt, crushed red pepper flakes, 1 block feta, 3 sprigs fresh thyme, 300 gr pasta, zest of 1 lemon, fresh basil, for garnish

Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.  

Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.  

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. 

To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.

Tocană turcească de vinete

It's so tasty it's a sin!

2 eggplants, 1 white onion, 2 green onions, 3 cloves of garlic, 1 can of tomatoes, 3 tablespoons of olive oil, 500 ml water/soup, 500 gr of minced meat, 1 teaspoon oregano, 1 teaspoon paprika, salt and pepper, yogurt and fresh parsley for serving

Cut the eggplant into cubes. Salt them and put them in a bowl for half an hour to let the water drain.
Cut the onions and garlic. In a large pan, heat the 3 tablespoons of olive oil, add the minced meat and leave it there until all the water it left evaporated.
After the meat was browned, add the onion and garlic.
Let everything simmer for a few minutes, after which add the eggplant, the spices, the tomato can and the water/soup.
Let everything boil for about 25-30 minutes, during which time all the flavors combine harmoniously.
When serving, add a healthy spoonful of yogurt and fresh chopped parsley on top of each portion.

Roman Puntarelle Salad

When I went to Rome last month I discovered this salad and I was in loove....

500g puntarelle, trimmed, 100 ml extra virgin olive oil, 2-3 tbsp white wine vinegar,
6-8 anchovy fillets (in olive oil), 2 garlic cloves

Prepare the puntarelle (or for an easy life buy them ready-trimmed).
Put the olive oil, vinegar, anchovies, and chopped garlic in a bowl and whisk until well-blended and emulsified. Taste and adjust seasoning to your preference. Add the puntarelle and toss well in the dressing until coated. Serve as a side dish.

Grilled zucchini and squash salad with tahini lemon dressing

Yummy, yummy from Delicious magazine

2 zucchini, 1/4 cup (60ml) extra virgin olive oil, 1 garlic clove, crushed, 6 small yellow squash, halved, 1/2 bunch mint, leaves picked, 1/2 bunch flat-leaf parsley, leaves picked, 6 zucchini flowers, stamens removed, Zest of 1 lemon, 50g smoked almonds, roughly chopped
Tahini lemon dressing: 1/3 cup (90g) tahini, Juice of 1 lemon, 1 tsp runny honey,
1/2 tsp ground cumin 

 

Halve the zucchini lengthways and score the flesh a couple of millimetres deep into 5mm squares. Combine the oil and garlic in a large bowl. Add zucchini and squash, tossing to coat. Season with salt flakes.
Heat a barbecue or chargrill pan to medium heat. Cook zucchini and squash for 8 minutes, turning halfway, until charred and tender. Set aside to cool slightly.
For the tahini lemon dressing, combine all ingredients in a small bowl, stirring to loosen the tahini. Add 1/4 cup (60ml) water, a little at a time, stirring until dressing is thin enough to coat the zucchini mixture.
Spread tahini dressing onto a serving platter and top with zucchini and squash. Scatter with herbs, zucchini flowers, lemon zest and almonds to serve.

Sloppy Joe Sweet Potatoes

First time making sloppy joes, first time baking sweet potatoes. Very yummy

 

4 medium sweet potatoes, 1 tbsp. extra-virgin olive oil, 1/2 onion, chopped, 1 lb. ground beef, 2/3 c. ketchup, 1/3 c. barbecue sauce, 2 tbsp. yellow mustar d,1 tbsp. brown sugar, 1 tsp. chili powder, 1 tsp. garlic powder, kosher salt, freshly ground black pepper, 1 c. shredded Monterey Jack cheese, 2 tbsp. Sliced green onions, for garnish

Preheat oven to 400° and place sweet potatoes on a medium baking sheet. Using a fork, poke potatoes all over. Place in the oven to bake until tender, 45 minutes to an hour.

Meanwhile, make sloppy joe mixture: In a large skillet over medium heat, heat oil and cook onions until tender, about 5 minutes. Add ground beef and cook until no longer pink, 6 to 8 minutes. Drain fat.

Stir in ketchup, barbecue sauce, mustard, brown sugar, chili powder and garlic powder and season generously with salt and pepper. Cook 2 minutes more.

When sweet potatoes are tender, cut a slit in the center of each sweet potato. Stuff with sloppy joe mixture and top with cheese. Return to oven to bake until cheese is melty, 8 to 10 minutes. Garnish with green onions and serve.

Kaiserschmarrn clatite pufoase austriece

Very yummy, easy to make dessert.

Here is the original link Kaiserschmarrn

3 eggs, 75 g flour, 50 ml of milk, 50 ml whipped cream, 25 g sugar, 1 packet of vanilla sugar, 15 g butter (for frying), 30 g of raisins soaked in 2 tablespoons of rum, blueberry/apricot/plum jam (to serve the pancakes)

First, put the raisins in a small bowl and add the rum. Let the raisins soak for about 15 minutes.
We separate the whites from the yolks and put them in two separate dishes. In a bowl, mix the egg yolks with the sifted flour, then add the milk, liquid cream, sugar and the packet of vanilla sugar. Add the raisins to the dough. We mix until we get a homogeneous cream.
In a separate bowl, put the egg whites and a pinch of salt. We mix them until they no longer fall off the mixer blades. kaiserschmarrn fluffy pancakes preparation Carefully incorporate the egg whites into the pancake batter, mixing from bottom to top.
We put the butter in a non-stick pan, on low heat. When the butter has melted, add the pancake batter. We fry the pancake for about 2-3 minutes or until we notice that the surface is filled with small crumbs. At this moment, cut the pancake into four pieces. We turn the pieces on the other side and fry them for another 1-2 minutes. After 1-2 minutes, cut the pancake pieces, directly in the pan, into smaller, irregular pieces. We can use a knife or even a fork to shred the pancake. The pancake pieces do not have to be the same size.
Take out the pieces of Kaiserschmarrn on a plate, dust them with vanilla sugar and taste them hot with your favorite jam.

Batoane de ciocolata cu banane

Never knew you can make such tasty chocolate with bananas

2 ripe bananas, 300 gr dark chocolate, a handful of nuts, raisins, vanilla extract

Puree the ripe bananas, melt the chocolate. Mix them together, add the nuts, raisins and the vanilla extract. Pour them in a cake tin and put it in the fridge for 24 hours.
That's all!