Cocktail recipes, spirits and local bars

Tart with mushrooms, broccoli and peppers

Tart with mushrooms, broccoli and peppers

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We really like vegetable tarts, which is why I often make a tart and combine different seasonal vegetables. I invite you to a slice of tart. It is easy to prepare and delicious.

  • it took:
  • 250 g flour
  • 125 g butter
  • 1 or
  • 1/2 teaspoon salt
  • filling:
  • 160 g mushrooms (1 jar)
  • 150 g spinach
  • 1 baked bell pepper
  • 10 bouquets of broccoli
  • 120 g yogurt
  • salt
  • pepper
  • 4 eggs
  • butter for greased tray
  • 2 tablespoons breadcrumbs
  • 50 g cheese

Servings: 8

Preparation time: less than 120 minutes

RECIPE PREPARATION Tart with mushrooms, broccoli and peppers:

For the dough, cut the cold butter into cubes and mix it with the flour and salt, until you get a sandy texture. Add the beaten egg and mix until the composition is homogeneous. Leave the dough in the fridge for an hour.

Fry the peppers, peel them and cut them into small strips. Meanwhile, open the broccoli bunches and boil them in salted water for 3-4 minutes. Remove the broccoli bunches and drain well.

Boil the spinach in salted water for 3-4 minutes, drain it well and cut it into small pieces. Rinse the mushrooms in the jar, drain them and cut them into small pieces.

Mix the vegetables and add salt and pepper.

Mix eggs with yogurt and salt.

Spread the dough and transfer it to the pan greased with butter and lined with flour and prick it with a fork from place to place. Sprinkle the breadcrumbs over the dough. Add the vegetable mixture, pour the egg mixture on top and bring the edges of the dough to the center of the tart and squeeze it between your fingers from place to place. Put the tray in the oven heated to 180 degrees C for 40-45 minutes. Remove the tray, sprinkle the grated cheese and then put the tart back in the oven for a few minutes, until the cheese melts.

Let it cool a bit and serve the tart.

Petro's kitchen

Everything with mushrooms is to my taste. I sign up for a slice if you give me a cucumber. Kisses and a wonderful Sunday!

Wow, what goodness !! You made me want to.

a pleasant Sunday, you made a good tart, it looks good and what you put in the center. I like it a lot, for the next picnic I will make sure I find good mushrooms, thanks for the recipe

Alas, a perfect tart exactly to my taste, I really like mushrooms! Have a nice Sunday!

Very tasty with mushrooms, I kiss you, a beautiful Sunday for you too!

Dear Daniela, I think you were wrong about cucumbers, I am in vinegar from those I bought. I would like to pickle. but I can't find pickles for pickles.
I kiss you and have a nice week.

Thanks Alexandrina, I think it's not hard for you to find mushrooms, so in 10 minutes you do it!
Kisses and a pleasant week.

With great pleasure Matilda, an excellent idea to have a picnic. I kiss you and wish you a pleasant week.

Thanks Livia, and I'm crazy about mushrooms in any combination.
Kisses and a beautiful week.

Thanks Flory, I kissed you and had a wonderful week.

Alas, I like mushrooms.
i & # 39m back, petro!

I'll do it soon, but I have nowhere to eat mushrooms like mushrooms, dear Petronela.

Mmmm, that looks good! And it's easy, so right for me! : *

I did it today! It's wowwwww! Merci, Petro: *

I'll call you Aziza. it comes easier to me. You saw that Maya did it and she really liked it. so I'm waiting for news from you, when you do.
Kiss me and have a nice evening.

Dear Maya, I'm very glad you did it and that you liked it. It's a great honor for me. I'm very glad. Now I'm running to see if you posted it
I kiss you with great pleasure.

I haven't arrived yet, but I'm posting the accusation. I cut myself on such a nasty finger. I can barely key. But I'm putting it on tonight. We liked it not much and foaaaaarte a lot! : *
(I didn't cut myself when I made your tart, but when I cleaned apples. As if I still had a hot oven, I also made it with apples. The one in the pot, with burnt sugar: D).

Honestly, I'm very sorry about the accident. and I repeat I am very glad that you liked it and especially that you joined my humble blog.
By the way. I haven't done anything with apples in a long time. and give me ideas.
Kisses again and take care of your finger.

PHOTO - What is stir fry and how to do it

Stir-fry is an Asian technique for cooking vegetables and meat quickly, so that you can make the most of their flavors and textures.
This method of cooking consists of frying small pieces of food in a large pan, over a very high heat, stirring constantly and quickly.
This technique, usually associated with Asian cuisine and wok pans, requires minimal amounts of fat, and produces fragrant, crunchy and tender food.

Step by step method
Buy a deep teflon pan or, preferably, a cast iron wok. Although stir-fry is a process that can be applied to any pan, the depth of the wok and its oblique and curved edges (there the temperature is lower, so you can move the ingredients from the bottom of the pot to the sides) are ideal.

1. Prepare all the ingredients before cooking: measure, weigh, chop, etc.

2. Heat the wok before adding the oil, tilt the wok so that it stretches evenly
inside the vessel.

3. It is important to continuously mix the contents of the wok. Hold the handle (use a protective glove) with one hand and mix with the other.

4. Stir-fry the meat over high heat, in tranches, so that it has room to brown quickly.
Reheat the wok before each tranche. The meat must sizzle
too low a temperature will make it boil in its own juice and
will strengthen.

5. Cook the hard vegetables first, the softest afterwards.
The aromatic leaves are added just before taking the wok off the heat.

6. Add the sauces when the meat is about 2/3 ready. Heat until the sauce
added yes to the boil.

Theoretically, any vegetable can be cooked by the stir-fry process.
In practice, however, the best are those that are naturally crunchy and can be eaten raw. Vegetables that are denser should be added first (carrots, for example), and less dense, afterwards (broccoli, for example).

Thursday, October 14, 2010

Almost Tokyo-style Ramen

The recipe is taken from "Japanese Cooking", by Emi Kazuko and Yasuko Fukuoka.
We need ingredients for 1. soup 2. cha-shu (pot-roast pork) 3. topping.
Here we have the picture from the book and the wonderful ramen.
Ingredients for the soup: four green onions, a piece of about 7 cm of fresh ginger, a large onion, a carrot, four cloves of garlic, chicken bones, four tablespoons
soy sauce, salt. Ginger and green onions are crushed with a large knife. In two liters of boiling water we put the chicken bones and boil them until the meat on them changes color, then we throw the water and wash the bones.
In another two liters of boiling water add the bones and other ingredients
for soup, in addition to soy sauce and salt. Let it simmer
about two hours and at the end we will strain the delicious juice.
Meanwhile, we deal with cha-shu: 500 g pork shoulder with bone, two tablespoons
of vegetable oil, two green onions, 2.5 cm of sliced ​​ginger, a tablespoon of sake,
three of soy sauce, a tablespoon of sugar.
Heat the oil, heat the onion and ginger for a short time,
put the meat and twist it until it is colored on all sides, then sprinkle it with sake, add 400 ml of water, soy sauce and sugar. When it all starts
bring to the boil, turn on low heat and simmer for about 25 minutes, turning the meat every five minutes
so we will cut it into thin slices when the time comes. Until then, don't forget to boil eggs for topping and also noodles,
which we will deposit in the bowl. Heat the strained soup until it boils
and season with soy sauce and salt as desired. I was pouring over the ramen
and it's the turn of the pork slices and toppings, which in my case were not complete
those in the book, where clouds and menma were required, for example.
But that should be the problem, I say. Next time!

Weaken the woman 50

A healthy diet for a 40-year-old woman is not like a healthy diet for a younger woman, because it takes more protein to maintain muscle mass as you get older.

The daily calorie requirement for a woman over 40 is To be able to lose a few pounds quickly, she must consume only calories per day, exercise for at least 30 minutes and drink two liters of water. Fish, chicken, vegetables and fruits Foods with a high energy value, but with a low fat content, are the most suitable at this age.

  1. Spicy makes you lose weight
  2. Diet and weight loss Health When you reach a certain age, it is increasingly difficult to keep fit.

Lose weight 50 woman you want to follow a weight loss diet, it is best to choose a diet based on fruits and vegetables, which contains many vitamins, to maintain your youth and vitality. In no case should she opt for slimming belts to weaken the woman 50 by starvation or for vegetarian diets.

Nutritionists say that in women after the age of 40, the need for protein is ensured by eating skinless chicken, fish, beans and soy. Five basic rules to lose weight Loading Opt for foods with a low glycemic index, which reduce the value of blood sugar and insulin secretion, which leads to a decrease in the rate of fat storage.

Replace sweets with fresh or candied fruit and eat more vegetables and fruits, black bread and whole grains. Rely on natural antioxidants by consuming tomatoes, cabbage, broccoli, cauliflower, plums or kiwis and also drink green tea.

Consume more fiber, they give the feeling of satiety and promote digestion, preventing the accumulation of extra pounds. For breakfast, opt for whole grains and black bread. Lose weight 50 woman forget to eat three fruits a day.

Consuming soluble fiber, grams per day, which you find in cereals, rice and fruits, you will also reduce cholesterol levels. Magnesium is indispensable for providing daily energy, being considered a stimulant of the weight loss process.

How to speed up your metabolism after 50 years

Eat almonds and two pieces of dark chocolate a day. Last but not least, reduce bad saturated fats and opt for Omega 3.

Avoid cold cuts and other meat dishes, as well as fatty cheeses, fast food, sauces and fried foods. Don't forget the olive oil, which you should not only use in salads, but also in cooking. An important source of Omega 3 is also seafood, soy, nuts and wheat germ. After 40 years, the three main meals of the day are mandatory, provided they are not too high in calories.

It is even advisable to eat small portions, five or six times a day, avoiding sweet snacks and excess salt.

How this woman managed to lose 50 kilograms after combining several diets

Caution: You should stop drinking alcohol, coffee and spicy foods. Here is a diet with two options that you can successfully follow after this age.

Breakfast Option 1 - cheese, an egg, a yogurt, a fruit or a salad of grated vegetables or a bowl of cereal. Option 2 - a natural fat-free yogurt or ml of skim milk, 60 g of bread or a croissant. Lunch Option 1 - chicken or beef soup, tomato soup, grilled chicken with lemon or a tuna salad.

Variant 2 - 40 g grilled tuna, g prepared or raw vegetables, g prepared flour, two tablespoons of olive oil, a fat-free yogurt and a fruit. Dinner Variation 1 - chicken with vegetables, soy and noodle sauce or a mixture of mushrooms with carrots, tomatoes, red peppers and brown rice.

Variant 2 - ml vegetable soup, g fish, 40 g wholemeal bread, 30 g cheese, a fruit.

Pancakes with organic polyfloral honey di Melio from Apidava

Today I invite you to pancakes with organic polyflora honey from Melio de la Apidava. You can find out the whole story behind these American pancakes HERE . I hope you have fun, like me tonight, although I wasn't having much fun this morning.


- 150 gr of flour
- 250 ml of milk
- 1 ou
- 3 tablespoons granulated sugar
- 1 pinch of salt
- 2 tablespoons butter or margarine
- 1 sachet of baking powder

Pour the milk into a large bowl, then add the sugar and mix.

Add the egg, salt powder and butter / margarine and mix again.

At the end, add flour mixed with baking powder and mix.

Heat a pan of pancakes and add a little butter. When the butter has melted and is well closed, put the composition of the pancakes with a polish, directly in the middle of the pan. Be careful, we do not stretch it as in normal qualities. We let it bake, when air bubbles start to appear, it turns to the other side.

We continue in this way until we finish the composition. We serve with organic polyfloral honey from Melio de la Apidava.

FELIS 'blog

I found this recipe in Click for women and I tried it. It's good.


1. Wash the potatoes well, boil them in the peel, remove the peel and cut them into cubes.
2. Cook the finely chopped leeks in hot oil, add the sliced ​​mushrooms (as you prefer), and finally the potatoes. Season to taste and leave to cool.
3. Grease a tart form with oil, pour the mushroom mixture and over it put beaten eggs with grated cheese and sour cream, taking care to reach the bottom of the tray, to fully include the composition of mushrooms and potatoes.
4. Put in the oven for 35-40 minutes on low heat and serve hot, garnished with tomatoes.
I didn't garnish it anymore because I left it to cool and when I go to take it out of shape. to cut it. in shape I found less than half. the rest had already been papacy. so for the slice I also cut from what I found.
Advice: after putting the mushroom composition with potatoes in the tray, put the sour cream with egg and cheese and then level. I leveled it even before I put the eggs with sour cream and br, and it didn't go well on all sides until the bottom of the tray, to include the whole composition. When cutting, the potatoes remained glued to the knife. and there were some gaps in the slice.

the composition of potatoes and mushrooms that you don't have to press yet (like me) because it has to stay aerated, to include cream with eggs and cheese

Tart with mushrooms, broccoli and peppers - Recipes

I have seen this recipe on many blogs, but Alice (albinutza) and Ancuta were the ones who determined me to try this recipe. Of course, everyone changes here and there and customizes the recipe in a way. But the basic recipe is from the Royal Cookbook of Her Royal Highness, Princess Margaret of Romania.
(For the anonymous scoundrels who take notice, I put this link. If only he had the common sense to write decent comments. But these are and will remain so. Some frustrated and mischievous ANONYMS. Dear friends, don't waste any more time because I will never publish your comments.)
I took a lot of pictures because I admit, I like how this tart came out, although the boys didn't like it. It seemed a little too sweet to me, although I put enough lemon juice. But believing I was smarter, I made meringue from 6 egg whites, although 4 would have been enough. All in all, it seems to me a fine, elegant recipe and it couldn't be otherwise if it is from Princess Margaret's cookbook, Her Highness itself being an example of elegance, finesse, beauty.
So let's move on to the recipe.

-350 g biscuits
-100 g sugar
-200 g melted butter
-1 tablespoon cocoa

Crush the biscuits, mix with powdered sugar, melted butter. Put the mixture in a detachable cake tin, compact it well with a spoon and put it in the fridge.

-400 ml condensed milk (I put a box and a quarter, although a box was enough)
-4 egg yolks
-250 ml lemon juice (I didn't find lime, which is why I only put lemon)

In a bowl beat the yolks, add condensed milk and lemon juice. The result is a fairly dense cream, although I thought it would be fluid.

-6 egg whites (would have been enough and only 4)
-260 g sugar cough

Whisk the egg whites. Gradually add the sugar and continue beating until the sugar melts and a glossy and hard foam results.

Pour the cream over the cookie sheet, put the meringue over the cream. I put the meringue in posh and sprinkled it over the cream. Bake the tart in the preheated oven, on low heat, for 35 minutes, then turn off the heat and let the tart cool in the oven. Then put in the fridge for at least 2 hours and serve.


375 g flour,
190 g butter,
130 g powdered sugar,
1 or,
1 salt powder,
1 teaspoon vanilla sugar,
peel a lemon and an orange.

Lemon cream:

1/4 l milk,
30 g sugar,
30 g starch,
3 yolks,
the juice and peel of a lemon.

100 g sugar cough,
100 g powdered sugar,
4 egg whites,
juice of 1/2 lemon

Method of preparation:

Knead the dough ingredients quickly until you get a soft dough. Wrap in plastic wrap and leave in the refrigerator for 2 hours.

Spread the dough (thin) and cover it with a cake / tart shape (including the edges) and press well with your fingers. Prick with a fork and pre-bake for about 15 minutes. I shaped the dough and spread it with my fingers.

Pour the cream over the dough and put the tart in the oven (at 180 & # 176) for about 20 minutes. Remove and allow to cool slightly.

Quiche with bacon, cheese and mushrooms

A quiche with bacon, cheese and mushrooms & # 8230or & # 8230â € ”another foray into my French cuisine. An extremely simple, very good preparation that can quickly adapt to the available ingredients. Did I say French cuisine? Did I say Quiche? Yes, because the model is the recipe for "Quice Lorraine", a delicious dish made from a mixture of eggs, cream, bacon and cheese, wrapped in a thin layer of crispy dough or puff pastry, baked before.

Although Quiche Lorraine is known today as a classic dish of French cuisine, the recipe is very old (sixteenth century) and comes from the medieval region of Lothringen, or Lorraine as the French later renamed it. The Germans called this open pie (not covered with dough) first Kuchen, which simply means & # 8222tort & # 8221, then it was called Küche, to finally call it Kische.

As an appearance, initially, the famous & # 8222Quiche Lorraine & # 8221 was a pie filled with a mixture of cream and smoked bacon or bacon, with a baking dough top before. Only later did the French add cheese to the recipe and made the puff pastry version with its appearance. When the cheese is added, it is called & # 8222Quiche au Gruyère & # 8221 or & # 8222Quiche Vosgienne & # 8221. Another option, & # 8222Quiche Alsacienne & # 8221 is comparable to Quiche Lorraine, except that it contains a lot of onions in the recipe. After World War II Quiche Lorraine became popular in England, and the British varied its preparation with: peppers, broccoli, mushrooms, ham, seafood, cottage cheese & # 8230 In the United States, it became known after 1950 , and Americans prefer it with onions, diced bacon and a thinner crust of dough. Today the Quiche served everywhere in France, has a modern look, with a wavy crust and in addition to the classic mixture of eggs, cream, milk, the fillings are very varied, from cheese, vegetables, to all kinds of meat, bacon, etc. If you want to know more about quiche, you can read here and here.

I wrote the quiche recipe this month, being the host for the “Virtual Hug” challenge, initiated by a meticulous and soulful girl, Cristina Pană. I wrote it thinking of a talented and skilled lady, whom I also knew as extraordinary and as a man, not only as a blogger. I know that she also flirts with French cuisine, recently I even discovered some excellent recipes on her blog - "Pansy`s Recipes" / "Pansy recipes", which I invite you to visit because you will surely have something to see and try. I hug you and kiss you, dear Pansy (Geta Cipăianu) and thank you for the recipe for Pithiviers, another traditional French.

A Quiche can be served as a snack, a light dinner, an entree at lunch, or why not even for breakfast, and at picnics it is wonderful & # 8230

It is a quick to make and very delicious dish, and in our recipes it also appears more and more often with the name of tart (salty). So, my dears, how can I not think that there is a well-known dish from the international cuisine that we should not take over, in our Romanian style, it is about the same with this Quiche with bacon, cheese and mushrooms & # 8230 is a tart with tender dough baked before, with a filling of the mentioned ingredients over which a creamy mixture of eggs and cream is poured & # 8230 appetite, maybe try it because it is simple and quick to prepare and you will be very happy with the result.



  • 1 or
  • 125 gr. butter
  • ½ teaspoon salt
  • 2 tablespoons cold water
  • 250 gr. flour

For the filling

  • 300 gr. bacon
  • 2-3 sprigs of green onions
  • 200 gr. pressed cheese
  • 400 gr. preserved mushrooms
  • 300 gr. sour cream
  • 4 eggs
  • ½ parsley link
  • salt, pepper (to taste)

Method of preparation

-Make the quiche dough first: put the sifted flour and salt in a bowl, add the diced butter, the egg, the cold water and knead well with your fingers / hand, until all the ingredients are mixed and a dough is formed. homogeneous and elastic, slightly crumbly.

-A form a ball of dough, wrap it in cling film and refrigerate for approx. half an hour.

-In the meantime, prepare the filling: cut the bacon, cheese and mushrooms into cubes, finely chop the parsley and cut the onion rings.

-At this time all the ingredients for the filling are ready.

-After half an hour, take the dough out of the fridge and with the help of a rolling pin, spread a sheet on the worktop sprinkled with a little flour, a size slightly larger than the size of the baking tray (I used a tart pan with a diameter of 26 cm), because the sheet also extends on the edge.

-Play the baking form (grease it with a little butter and sprinkle a little flour), place the tart top, covering the edges.

-Punch the worktop with a fork and put the tray in the preheated oven at 175 ° C and bake approx. 20 minutes.

-While the top is baking, beat the 4 eggs, add the cream, salt and pepper to taste and mix well.

-After the top is baked, let it cool down for a few minutes, add the cubes of bacon, cheese and mushrooms, parsley and onion, over which the mixture of eggs and cream is poured.

-Smooth the filling nicely and put the tart in the hot oven and bake at 170 ° C for about 20 minutes (depending on the oven), or until lightly browned on top and on the edge.

-When the quiche is ready, take it out of the oven and optionally sprinkle freshly ground pepper.

-It can be served hot, or left to cool very well and when it is cold it can be served simply, with grated cheese, tomatoes, lettuce, or according to everyone's preference. It is wonderful for breakfast, snack or as cold entrees before the main course, you choose!

-If you find it difficult to prepare crispy dough at home, you can replace it with commercial puff pastry.

-The recipe can be improved / adapted with other ingredients, your imagination and the generosity of the refrigerator being decisive in making the decision.