New recipes

Pizza with seafood


Put the following ingredients in the bread maker or knead by hand: flour, salt, water, yeast, oil.

Roll out the dough and place it in a pan greased with oil and lined with flour. (From this dough come out more pizza, depending on how big you make them). cook them together for about 5 minutes. Season with salt to taste. Grease the pizza top with kethup, add sliced ​​mozzarella, sliced ​​mushrooms and seafood. Put the pizza in the oven at 180 C for about 30 minutes. Good appetite !!!


Pizza with berries

& Icirc & # 539i must:
500 g f & # 259in & # 259
1 sachet of dry yeast & # 259
250 ml of milk
50 g zah & # 259r
100 g butter
shaved shell from 1 l & # 259m & acircie eco
300 g of hard fruit
4 g & # 259lbenu & # 537uri
50 g zah & # 259r brown
200 g candied fruit
1 tablespoon limoncello (italian liqueur of the acircie)
Preg & # 259te & # 537ti a & # 537a:
Put the candied fruits in a bowl and cover them with limoncello and water. Let them hydrate for 2 hours.
Mix the yeast and 1 tablespoon of sugar with the warm milk. Mix the egg yolks with the rest of the sugar, the grated peel of the sourdough, then with the yeast and 180 g of butter brought to room temperature. Gradually incorporate the sifted flour, alternating with the remaining milk. Fr & # 259m & acircn & # 539i pu & # 539in, p & acircn & # 259 ob & # 539ii un dough doughi, pe care & icircl la & # 537i s & # 259 crea & # 259 30 minutes. & Icircl r & # 259storni pe un pallat pres & # 259rat cu f & # 259in & # 259 & # 537i & icircl fr & # 259m & acircn & # 539i p & acircn & # 259 c & acircnd se se sticki de m & acircini.
Spread the dough in a pizza tray, previously greased with butter and pressed with a little brown sugar. Sprinkle the berries evenly over the candied, well-drained, well-drained brown sugar and the remaining brown sugar. Bake the preparation for 25-30 minutes at 175 degrees Celsius. The slices can be served with a cup of icing on top or with a topping of your choice.

Preparation: 20 minutes Baking: 30 minutes
Re & # 539et & # 259 by Elena Jerl & # 259ianu, PB probation editor

You will find this dessert easier if you watch the movies during the preparation, on our youtube channel Practical Kitchen


How to cook seafood pizza at home

Pizza is a classic Italian dish. It has become quite common around the world, such as pasta or spaghetti. This Italian pizza is made of thin flat bread with various fillings, ranging from standard & # 8211 ham, cheese and mushrooms, to seafood & # 8211 squid, mussels, oysters.

It is made from both yeast dough and yeast-free dough, which he likes both. In any case, this is very simple, and the opinion that a real pizza can only be eaten in an Italian restaurant is wrong. Believe me, the home kitchen is also real.

ingredients Number of
flour & # 8211 420 g
sare & # 8211 0.5 teaspoon.
olive oil & # 8211 3 tablespoons. IT.
water & # 8211 300 ml
brewer's yeast & # 8211 1 teaspoon.
seafood & # 8211 450 g
bec & # 8211 1 pc.
sun-dried tomatoes & # 8211 270 g
cheese & # 8211 300 g
olives & # 8211 150 g
Cooking time: 55 minutes Calories per 100 grams: 176 Kcal

In a deep bowl add the cement flour, salt and two tablespoons of olive oil. We form a small cake, in which a little drink is poured, dissolved in heated water. When it becomes difficult to knead the dough in the tank, shake it on the work surface and continue to mix the table well.

Save time on this is not worth it: the dough should be made of plastic, not stick to your palms. We push the finished ball with oil, wrap it in a layer of hanging film and put it for fifteen minutes to lie down, to disperse.

Peel an onion and cut it in half. I put in a stew and lightly fried, but not until golden brown, but before the transparency and soft. Open a jar of sun-dried tomatoes and mne in a puree table with a fork. Add to the bow and chop for a few minutes. Leave to cool and the sauce must be thick.

We open the vacuum packaging with seafood, you can immediately take a cocktail of different kinds or buy certain types of them that are best for you. These can be squid, cuttlefish, octopus, mussels or shrimp. Cut them into small pieces.

Divide the dough into two parts: each will have a base for the bowl. Push the flour mass on the joints as thin as possible. If this is not the case with you, use the running pin. Turn on the electric oven at 195 ° C.

Put the dough on a baking sheet, wipe with a pile of cooked sauce, spread the seafood on top, eat with the peel and cover with a thick layer of cheese. Freeze the baking for fifteen minutes.


& # 8222PAELLA & # 8221 WITH SEAFOOD (Fideuà) I Recipe + Video

Hello dear lusts. Today I present you a very delicious recipe from Valencia & # 8211 'PAELLA' WITH SEAFOOD which is also called Fideuà. I wrote Paella in quotes because it is not a classic one with rice but it is with rison pasta or you can put any type of small pasta. This recipe was shown to me by Ana Demian, Master Chef Romania semifinalist. It cooks in about 20 minutes and has an intense and smoky taste. I hope you like this recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 500 gr. - seafood mix
  • 250 gr. - Risoni pasta or other types of small pasta
  • 200 ml. - dry white wine
  • 500 ml. - plain water
  • 3-4 cloves of garlic (chopped)
  • 1 tablespoon topped with tomato paste
  • 1 teaspoon - smoked paprika
  • 50 gr. - chorizo ​​or any type of raw smoked salami (diced)
  • Olive oil
  • Salt and black pepper

Method of preparation:

  1. Heat a frying pan over low heat, pour 3-4 tablespoons of olive oil in it, add the chopped garlic and fry them, in no case do not burn them.
  2. Turn the heat to medium, add the chorizo, stir continuously for a minute, then add the seafood, tomato paste, smoked paprika, pour the wine and let them cook for 2 minutes, stirring occasionally.
  3. In parallel, put a frying pan on medium heat, add the pasta in it and brown them, shaking the pan permanently for about 2 minutes.
  4. Put the pasta over the seafood, add water and season with salt and pepper to taste. Bring the food to the boil and simmer. Cook the pasta according to the instructions on the package, stirring occasionally. At the end they must be bathed in a little sauce. If they are dry, add a little more water.
  5. Serve the paella immediately. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Trout brine (multicooker)

Brine is one of my favorite dishes, as it has them all: meat, delicious vegetables and flavored sauce! Not to mention how well it fits with polenta, another culinary preference of mine, a bit more recent, that's right! And, look, from a few seemingly mundane ingredients comes out a table of tea [& hellip]

OVEN CARP (IN CORN CRUST)

What fish is better than the one cooked in corn crust, crispy, but with juicy and tender meat? I tell you: the one cooked in a diet, in the oven, without frying! And there would be two more conditions, but here it has to do with taste: to be accompanied by polenta and the best garlic sauce. (Click for [& hellip]

SPANISH RICE (THE MULTICOOKER)

Rice is a very versatile food, and can be cooked in many ways, which are more and more delicious! For today, we chose a Spanish recipe, spicy and fragrant, to warm our bellies, but also our souls, in this gloomy weather. I matched it with some shrimp cooked according to this recipe, but if you hurry, [& hellip]

MULTICOOKER RICE WITH SEAFOOD

Since I have multicooker, I adapt various recipes that I traditionally prepare on the stove. Today it is the turn of rice with seafood, whose cooking method can be found here. The advantage of cooking at Tefal One Pot is that I have to pay little attention to the dish at first, then [& hellip]

SMOKED SALMON TAKE AND CHEESE

Today's recipe is suitable for both breakfast and lunch or dinner. It is good hot, but also cold, it does not crumble and can be easily put in the package, at school or at the office, being a filling and nutritious meal. The tart is crustless, so the preparation will take you no more than 10 [& hellip]

WHOLE PASTA WITH TUNA AND TOMATO SAUCE

A tasty lunch, ready in about 15 minutes? This is the perfect recipe! No hassle and guaranteed success! INGREDIENTS: (2 servings) & # 8211 200 g wholemeal pasta & # 8211 1 can of tuna & # 8211 250 ml tomato juice & # 8211 4-5 cherry tomatoes & # 8211 1 teaspoon olive oil & # 8211 3 puppies of garlic [& hellip]

PASTA WITH SPINACH AND SHRIMPS IN CREAM SAUCE

This recipe was born trying to make a quick lunch, from the ingredients I had at hand, so I didn't even take pictures of it. It turned out wonderful, so I want to share it with you. I am convinced that you want a recipe for a delicious meal, ready in no more than 15 minutes! [& hellip]

CODE IN BEER DOUGH

This dish does not fit into the classic recipe for breaded fish, so I avoided using the name "breaded". First, the fish is soaked in a dough consisting of egg, flour, spices and beer, then it is passed through breadcrumbs and fried in an oil bath. Anyway, it's so good that it would [& hellip]

SAGANAKI SHRIMPS

At the beginning of winter, I felt like bringing Greece to our plates. Saganaki is a Greek term that refers to fried or au gratin cheese, while also referring to the vessel in which the dish is baked, a small metal pan, which can also be placed in the oven. So you can add to the sauce saganaki mussels, shrimp, squid, [& hellip]

CARP PLATE (DIET VARIANT)

In our family we eat fish quite often, and plaice has become one of the favorite ways of cooking carp. Plachia is of Greek origin, but the recipe has been adapted to Romanian cuisine over time. At the same time, the original recipe contains impressive amounts of oil, making this food quite heavy and high in calories. But [& hellip]


His Eminence Theodosius: "Seafood is not fasting. It is being. It is a kind of cunning of greed."

On the other hand, Father Mihail Daniliuc tells that in Mount Athos, according to a tradition, there was a period when the monks had nothing to eat on fasting. Then, the Mother of God appeared who allowed them to eat seafood to overcome that difficult period. So, this is a temporary release. Otherwise, the monks of this place consume caviar and seafood only on Saturdays and Sundays or on holidays.

"The term seafood has been used in culinary vocabulary for a short time. In some parts of the world they are called the fruits of the sea, a name that I think is very close to the truth. Sea buckthorn is not a vegetable food, but certain species of crustaceans, mollusks - so marine or freshwater animals, used in food, "says the father.

However, many priests recommend eating seafood on days when there is a release of fish.

The Church has ordained, through the rules, in the 40 days of Lent a series of rules and days of release that believers must observe:

- on Wednesdays and Fridays one does not eat with oil and one does not drink wine. On these two days we fast until 15.00, when we eat dry food or boiled vegetables

- oil is eaten and wine is released on 16, 22, 23, 24, 25 and 30 November, but also on 4,5,6,7,9, 12, 13, 17 and 20 December, if these days fall on Mondays, Wednesdays or Fridays, because these days the Church celebrates the most important Saints

- On Tuesdays and Thursdays, fish is not eaten, but only oil and wine

- every Saturday and Sunday, between November 21 (Entry of the Mother of God into the Church) and December 20 (commemoration of Saint Ignatius Theophorus), there is a fish release

- There is also a release for fish on the days when the Orthodox Church celebrates the Entry into the Church of the Mother of God, on November 21, regardless of whether this holiday falls on Wednesday or Friday.

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How to prepare paella

First of all we clean and wash the seafood.

Mussels will take you as long as possible because they must be cleaned very well with a rough brush, wire sponge or whatever you have on hand, so that the surface of the shells has no impurities. Put them in a bowl of cold water for 20-30 minutes to leave the sand they may contain.

Then drain and transfer to a saucepan. Put the pot on medium heat (no water or other liquid is needed) and leave them for 8-10 minutes until they all open.

Those that remain closed, throw them away and the liquid they left, put it so hot in a small bowl over the saffron threads.

I washed the shrimp in cold water and, because I wanted to leave them whole, with shells, I took out their bowls with a toothpick. I did the same with the prawns.

I cleaned the squid and cut thicker rings.

In a large saucepan, 33 cm in diameter, I heated the oil and fried the shrimp and prawns for a minute, maximum two on each side, then I took out the seafood on a plate.

In the remaining oil I hardened the chopped onion and garlic until they started to soften.

I added the squid and hardened for another two minutes.

Then slice the bell pepper.

This was followed by rice, hot paprika, saffron juice (strained by filaments) and vegetable soup.

Simmer and do not stir, just shake the pot from time to time. Taste and, if necessary, salt to taste.

When the rice has absorbed almost all the liquid, place the shrimp, prawns and mussels on top.

Now turn off the heat, cover with a lid and let the paella rest for 10 minutes, during which time the rice will absorb the remaining liquid.

* If you want, now you can add a handful of peas or boiled peas.

Eat paella with warm seafood, sprinkled with lemon juice, along with a glass of white wine. Good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


INGREDIENTS needed for seafood paella:

-500 g rice (ideal is to use with long grain, like Arborio, I used with round grain, that's what I had, I had found only pre-cooked rice and I really don't like it)

-1 kg seafood of all kinds: mussels, clams, shrimp of several kinds, squid, cuttlefish, octopus (I bought fish mixture)

& ndash 2 bell peppers (I used bell peppers cut from the freezer)

-2-3 tomatoes or a few cherry tomatoes

-1 teaspoon turmeric powder (Indian saffron)

How to prepare paella with seafood?

Heat the oil, add the crushed garlic, cook quickly for 2 minutes, then remove and discard. This way you will feel only a discreet taste of garlic, a vague idea. Add onions, green beans, hot peppers and diced bell peppers, simmer for 3-4 minutes, chewing constantly, add a little water and simmer for 10-15 minutes. The rice is washed in several waters, until the water remains clear and is added over the vegetables, now the peas and 1 l of liquid are added. Bring to the boil, add turmeric and saffron (which has been in warm water for a few minutes), chopped tomatoes, add salt to taste and simmer. When the liquid drops and only 1/4 remains, add the wine and seafood. Let it boil for about 6-7 minutes from the moment it boils, then turn off the heat. Leave the rice to swell aside and add chopped parsley on top.

Careful: the rice is easily left all-dente, not to be very well cooked, in no case is the flake made. & # 128578

Seafood should be thawed beforehand if you take it frozen and take great care to clean it well. Check the mussels if they are clean (the shells are clean, smooth, without algae) and the shrimp check if they have the intestine removed (increase the tails and remove the intestine with a toothpick & ndash it's painstaking but necessary work). I usually avoid clams because they have a lot of sand inside, but this time the seller assured me that they are fresh and well cleaned - they were good. & # 128578 Next time I'll take some seaweed and put them on, see how they come out. & # 128578

The recipe is quick, in an hour everything is ready, it doesn't take too long and it is not a very complex recipe. The truth is that it seems more sophisticated, but if you do it according to this recipe you will not fail. I don't have the original recipe, I won't say that it is the greatest Paella in the world, but it turned out wonderfully good and on Sunday now I have guests at the table, I do something else, I already have the menu set, I bought almost everything. Next time I have a meal I will definitely make Paella and if the Italian friends will appreciate it too, I am clearly good to marry, right? & # 128578

The last picture, the one with the artistically waved skewers is Paella from the restaurant. Next time I make skewers, they are not hard to make. & # 128578

I'm curious what comes out of you, I can't wait for you to tell me your opinions. & # 128578


PIZZA WITH SEAFOOD

For the countertop you need:
- 450-500gr flour
- 250ml warm water
- 3 tablespoons oil
- 1 teaspoon sugar
- 1 teaspoon salt
For the sauce you need:
- 4 teaspoons tomato paste
- 1/2 teaspoon oregano
- salt and pepper to taste
For topping you need:
- 500gr seafood cocktail (frozen)
- 1 lemon
- 2 tablespoons oil
- 4 cloves of garlic
- salt to taste (a teaspoon grated)

How to prepare seafood pizza:

When I couldn't mix anymore, I started kneading the dough by hand. Add the flour about 3/4 in the mixing stage with a spoon and the rest in the kneading stage in the bowl. I kneaded the dough until it became elastic and non-sticky then I covered it with a towel and let it rise in the heat for 45 minutes.

With the help of a twister, I stretched a pizza counter about half an inch thick. I gave it the shape of a tray, that is, a rectangular one.

I then placed the top in the tray (I didn't grease it with anything because it is non-stick), I pricked it from place to place with a fork and I greased it with half the amount of sauce.

For the second tray, I did the exact same thing.
I enjoy cooking and good appetite!
I am also waiting for you on the Facebook page!


How to prepare paella

First of all we clean and wash the seafood.

Mussels will take you as long as possible because they must be cleaned very well with a rough brush, wire sponge or whatever you have on hand, so that the surface of the shells has no impurities. Put them in a bowl of cold water for 20-30 minutes to leave the sand they may contain.

Then drain and transfer to a saucepan. Put the pot on medium heat (no water or other liquid is needed) and leave them for 8-10 minutes until they all open.

Those that remain closed, throw them away and the liquid they left, put it so hot in a small bowl over the saffron threads.

I washed the shrimp in cold water and, because I wanted to leave them whole, with shells, I took out their bowls with a toothpick. I did the same with the prawns.

I cleaned the squid and cut thicker rings.

In a large saucepan, 33 cm in diameter, I heated the oil and fried the shrimp and prawns for a minute, maximum two on each side, then I took out the seafood on a plate.

In the remaining oil I hardened the chopped onion and garlic until they started to soften.

I added the squid and hardened for another two minutes.

Then slice the bell pepper.

This was followed by rice, hot paprika, saffron juice (strained by filaments) and vegetable soup.

Simmer and do not stir, just shake the pot from time to time. Taste and, if necessary, salt to taste.

When the rice has absorbed almost all the liquid, place the shrimp, prawns and mussels on top.

Now turn off the heat, cover with a lid and let the paella rest for 10 minutes, during which time the rice will absorb the remaining liquid.

* If you want, now you can add a handful of peas or boiled peas.

Eat paella with warm seafood, sprinkled with lemon juice, along with a glass of white wine. Good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Video: Πίτσα με θαλασσινά Blue Island (September 2021).