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.