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Cold Mediterranean pasta

Cold Mediterranean pasta


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Bring the water to a boil. When the water starts to boil, add salt and add the pasta. Let them boil for 11 minutes (or the time indicated on the package) stirring from time to time.

Drain the mozzarella well from the canning water and cut it into cubes.

Wash the tomatoes, remove the tail and cut them into four.

The olives must be pitted and cut in half.

When the pasta has boiled, drain it well and put it in a bowl. Sprinkle them with olive oil (so when they cool they don't stick together), let them cool.

When the pasta is cold, add the rest of the ingredients to the bowl.

Add the basil, mix and season with salt.

Store in the refrigerator until ready to serve.

GOOD APPETITE !



Mediterranean pasta with basil

Diversify fasting recipes and try pasta-based salads. Both in the March issue of Good Food magazine and on the website, you will find delicious proposals, start with this easy and tasty recipe for Mediterranean basil pasta.

Time: 40 minutes
Portions: 4

Ingredient:
2 red peppers, cleaned of seeds, cut into pieces
2 red onions, cut into quarters
2 hot peppers, clean the seeds and chop
3 cloves of garlic, chopped coarsely
1 teaspoon brown sugar
2 tablespoons olive oil, plus extra for serving
1kg of small tomatoes, cut into quarters
350g of pasta
1 handful of basil leaves and 2 tablespoons of grated Parmesan cheese (optional, for those who do not fast), for serving

Method of preparation:

1. Preheat the oven to 200º C / gas 6. In a large pan, sprinkle peppers, red onions, hot peppers and garlic. Sprinkle with sugar, sprinkle with olive oil and season with salt and pepper. Leave in the oven for 15 minutes, add the tomatoes and leave for another 15 minutes, until all the vegetables are soft and golden.

2. While the vegetables are cooking, boil the pasta in a pot of salted water, according to the instructions on the package, until it softens, but not completely. Drain well from water.

3. Remove the vegetables from the oven, add the pasta over them and mix gently. Break the basil leaves and sprinkle on top with the Parmesan cheese.


Find out the qualities of olives and how to prepare delicious fasting cakes!

Description. Fruit tree with evergreen, lanceolate, light green on the top and white ‑ silver on the bottom, leathery, glossy and with ovoid, brown ‑ green fruit. It is cultivated more in the Mediterranean regions for its wood and especially for its oil-rich fruits.
Types. If you take a look at the olive stand in a store, you will see a rainbow of colors, from green and brown to purple and black, with equally diverse flavors and taste ranging from sweet to sour. However, all olives have the same color at first: green.

Historic. According to Homer, the olive tree has been growing on Greek soil for more than 10,000 years. Over time, the olive tree has given its leaves to make them the laurels of victory in sports competitions, but also in those of bloody wars, and the oil in its fruit has anointed the noblest heads of history. Crowns and olive branches, the emblems of blessing and purity, were offered to the deities and kings: some were also found in Tutankhamun's tomb. The tree was considered sacred, and according to King Solon's law, anyone who tried to destroy an olive tree was sent into exile or killed on the spot. Today, more than 800 million olive trees draw their sap from the ground. The largest production of olives is found in countries such as Spain, Italy, France, Greece and Tunisia, but there are also countries such as Turkey, Portugal, Peru, Brazil, Australia and New Zealand.

Nutritional qualities. In terms of health benefits, all varieties of olives are rich in protein, fat and carbohydrates. In addition, they contain a wide range of minerals such as calcium, iron, zinc, magnesium, copper, potassium and phosphorus. Among the vitamins present in olives for consumption we mention those in the B complex, provitamin A and vitamins E and K. Olives also contain very healthy antioxidants such as lutein and various polyphenols, being full of fatty acids full of healthy, monounsaturated fats.

Ingredient:
- 500 g of flour
- 1 cup and a half olive oil
- 3‑4 cups of lukewarm water
- half a cup of pitted black olives
- half a cup of pitted green olives
- 1 suitable onion
- 1 tablespoon marjoram
- salt and pepper as you like

Preparation. In a bowl, mix the olives after they have been cut, the marjoram, the salt (you must also take into account how salty the olives are) and the pepper. Then add the flour, mix and gradually pour water until you get a dough with a suitable consistency. From this dough, shape the not very thick pancakes (they can be cut from a sheet with the mouth of a cup). Heat the oil in a pan, then fry the pancakes. Brown on both sides and remove on absorbent paper. It can be served hot or cold.


Mediterranean cold pasta - Recipes

Below is an absolutely excellent recipe, intended primarily for ichthyophagous readers. It is a very interesting variation on our regular fish menus and you will amaze your guests with it. Everyone knows how to fry fish, put their head on a plate and pour it over the mujda (excellent preparation, otherwise) but treat them as it is written below not so much. Let's study the problem!

For 4 people we must have 400 g of small fish, frozen or, better, not (which you want or find yourself, with the mention that freshwater fish are preferable), 500 ml of vinegar (but not 9 degrees, but about 6), 4 large cloves of garlic, flour, oil, rosemary, sage, thyme, parsley, oregano, salt.

Carefully clean, wash and dry the fish, pass it through the flour (it will be easier if you put a handful of flour and some salt in a paper bag, add the fish and shake vigorously) and then remove the excess. Then heat enough oil in a pan and fry the fish, taking them out with a spoon with holes when they turn golden. Leave them on absorbent paper and see to it.

Chop the herbs (if you found them fresh) together with the garlic, add the chopped dried ones (except for the oregano) and then harden this mixture in a little oil. Only after that add the oregano and, at the end, the vinegar. Let this juice simmer for about ten minutes (uncovered, reduce a little). Put the fish in a ceramic or glass bowl and pour over the marinade. All this should be kept cold for at least one night, but can be stored in the refrigerator for up to a week if the fish are well covered in liquid.

It's harder with wine because of the vinegar. So, if it's still an appetizer, then I don't see what could be wrong with a brandy that isn't too hard and cold as ice.


Take advantage of fresh basil leaves to prepare a delicious Italian salad with tomatoes, basil and lemon. You need parmesan, vinaigrette sauce, olive oil and pine nuts for a nutritious and light salad, perfect for summer days.

Mint is also one of the top ingredients of summer. Flavored and refreshing, it goes perfectly with tomatoes and basil. For a fragrant and light tomato, basil and mint salad, mix the ripe tomato slices with the basil and mint leaves, then make a salad dressing from balsamic vinegar and extra virgin olive oil. Season the preparation with salt and pepper. It is an easy to make, quick and tasty dish, which you can make even for the service package.


Mediterranean cold pasta - Recipes

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Below you will find 3 recipes for appetizers that are easy to prepare, but delicious:

Peacock tail

Ingredient:

1 eggplant
1 cucumber Fabio
3-4 tomatoes
pitted black olives
spices
45g creamy cottage cheese
salt pepper

Method of preparation:

Cut the eggplant into slices, then place in the pan. Sprinkle with a little olive oil and add a little salt, pepper and herbs. Bake the eggplant over medium heat until soft. Meanwhile, slice the cucumbers, tomatoes and cut into two olives. Then place the eggplant slices on a plate, place a little cream cheese, then slices of tomatoes, cucumbers and black olives. At the end, decorate with a little fresh dill.

Tuna salad rolls

Ingredient:

1 can of tuna in oil
1 canned corn
lettuce leaves (medium or large)
green onions
cucumber
lemon juice
salt pepper
slices of wholemeal bread

Method of preparation:

Chop the onion and cut the cucumber into long, thin pieces (about the width of the lettuce leaf). In a bowl, mix the tuna with the vegetables (without cucumber), lemon juice, salt and pepper. Put 2 tablespoons of the composition on the salad leaf, place a piece of cucumber, then roll it carefully. Place each roll on half a slice of bread.


In the footsteps of mustard paste (4)

We continue the concise history of mustard paste and I will refer, very briefly, to the method of manufacture and the types of mustard available worldwide.

manufacture
Today, the world consumes about 350,000 tons of mustard annually, and this spice is one of the few that has been granted the right to have a special day: August 1 is, in the US, the "national" day of mustard. The highest consumption of mustard is also recorded in the USA, where mustard is the second favorite spice, after ketchup.
The most important producers of mustard are Canada, Hungary, India, Great Britain and the USA. The temperate climate is ideal for growing the plant.

Any type of mustard is made according to the same standard procedure. The seeds are crushed and, depending on the type of mustard being prepared, the peel and bran can be removed by sieving. Subsequent grinding may occur, depending on the consistency of the finished product. To this seed mash is added a cold liquid, such as beer, verjus, vinegar, water, wine - or a combination of these -, spices (turmeric, cloves, sugar) or other seasonings (fruits, honey, spices). In some cases, the mustard is simmered (boiled to a very low boil) to reduce it quickly, after which it is cooled. Some mustards are also aged in large containers.

Types of mustard
A mustard paste usually consists of a variable combination of mustard seeds, vinegar or wine and various spices or aromatic herbs. There are hundreds of varieties of mustard on the market today.
The best known are the following:
Mustard of Dijon & # 8211 is prepared with brown and / or black mustard seeds, seasonings and juice of unripe oysters (verjus), white wine, white vinegar or a combination of the three. Its color is pale yellow, and the texture is velvety and homogeneous.
This mustard is made from spicy and strong-tasting seeds that grow in calcareous soil and densely forested soils.
If the mustard is labeled "Dijon style", it means that it is made in the same way, but not in Dijon.

Blackberry mustard & # 8211 is prepared by mixing fruit in the mustard of Dijon. The end result is a slightly sweet red-brown mustard (although no sugar has been added). It is used to flavor sauces for dishes based on duck, rabbit, wild boar and deer, but also to prepare vinaigrettes.

Bordeaux mustard - It is prepared with grape must and has a pale yellow color.

Beaujolais mustard - It is similar to Bordeaux, but the must comes from red grapes, so it has a reddish-maroon color.

Mustard of Burgundy & # 8211 is a Dijon mustard flavored with burgundy red wine.

Creole mustard - brown mustard seeds are marinated in vinegar, ground and mixed with a little horseradish. Mustard paste is hot and spicy. There are also modern variants of Creole mustard that have added molasses, thus having a sweet taste.

Mustard of Meaux - It is also called mustard with grains. The multicolored mustard seeds are coarsely ground and mixed with vinegar and spices. Many call him the "king of mustards" and he has been used by chefs for over 400 years, especially in salad dressings and as a glaze for meat and fish.

German mustard - tastes from medium to hot, but with a sweet accent. It is sold in different variants, from those with creamy and homogeneous paste, to those coarsely ground. And the color varies from light yellow to brown.

Bavarian mustard & # 8211 is a sweet mustard, it contains very little acid, but it is preserved due to a copious addition of sugar.

Düsseldorf Mustard - it is a spicy, dark mustard, prepared from brown mustard seeds, sometimes with the addition of horseradish. It is considered to be a kind of quick version of the Dijon-style mustard. It is usually served with cold, fried or boiled sausages and meat.

English mustard - is prepared from white and brown or black mustard seeds, flour and turmeric. It usually has a bright yellow color and is very hot.

Mustard cream & # 8211 is a term that can refer to mustards that do not contain whole seeds, but also to those to which butter and eggs have been added.

Chinese mustard - It is normally served as a dip with other foods. It is prepared from mustard powder, obtained from black seeds, and water or wine, mixed until a paste is obtained. It is very easy to prepare at home, in which case it is left to rest for 15 minutes, in order to develop your taste and aroma correctly, but no more, because it loses both in about 60 minutes.

American mustard - It is also called yellow mustard due to its bright color. It has a medium taste and hot dogs are seasoned with it. It is prepared from white mustard seeds mixed with salt, spices and vinegar, usually turmeric is added for color. It was first made by George Timothy French in 1904 and became the standard for American mustards.

Irish mustard & # 8211 is a mixture of whole mustard mixed with honey and / or Irish whiskey.

Australian mustard & # 8211 specially prepared for barbecue, this mustard consists of equal parts of English mustard and mustard with grains, resulting in a special texture, located between the two types of mustard.

Russian mustard & # 8211 is a hot mustard, with a very strong taste, prepared with a very acidic vinegar. It is served with cold meat, beef tongue, game and other meat dishes, but never with fish or poultry.

Japanese mustard - is a spice served in most Japanese sushi and sashimi restaurants. It is mistakenly thought to be wasabi, but it is actually a "fake wasabi", meaning a mixture of mustard, horseradish, starch and green dye, specially designed to mimic the much rarer and more expensive wasabi. It is sold as a powder or as a paste and can be used like any western mustard: for flavoring vinaigrettes, mashed potatoes, for seasoning meat, eggs, etc.

Black seed mustard & # 8211 is prepared only with black mustard seeds (Brassica nigra). It is very fast and enjoys great popularity in Asia Minor and the Middle East, where it originated. In the beginning, many mustards were prepared using black mustard seeds, but they are more difficult to grow and harvest, which led to their replacement in many types of mustard with white and / or brown seeds.

Sweet mustard - includes a variety of mustards with different taste, from medium to hot, sweetened with honey, molasses, sugar, brown sugar and pecans, sesame and ginger, etc. Honey mustards are often a 1: 1 mixture of honey and mustard, used for sandwiches or as a dip for chicken, french fries and fried onion rings, generally for so-called "finger foods". There are also mustards which, in addition to the 1: 1 ratio of honey and mustard, also contain other ingredients to enrich their taste and aroma: combinations with vinegar and / or olive oil, used as salad dressings, or combinations with hot peppers and spices, which give a distinct, spicy and hot taste.

Aromatic mustard - are mustards flavored with various herbs, spices, vegetables and fruits. Mustards flavored with horseradish, balsamic vinegar, basil, horseradish, pepper, hashish, Roquefort cheese, hot peppers, lemon, raspberry and even blueberries are better known, but there are practically hundreds of types.

Mustard with aromatic herbs & # 8211 The best known varieties include basil, dill, fennel, garlic, lemon and dill, pepper, ripe garlic, rosemary, rosemary and mint, tarragon, tomatoes and basil.

Mustard with green pepper - it is a medium-hot mustard, which goes very well with beef and poultry and omelettes.

Mustard with nuts - contains nuts and hazelnuts and is excellent with poultry, red meat, game and salad dressings. It goes very well in sandwiches whose filling includes cheese.

Fruit mustard & # 8211 Although the combination of fruit and mustard seems unusual, it has been used since the 14th century, when "mostarda di frutta" was invented in Italy. Pieces of fruit preserved in sweet syrup were mixed with mustard and served with red meat and game. It is said that these mustards were the favorites of the Dukes of Milan. These mustards include varieties that include apples, apricots and ginger, berries, cranberries, lemon, orange and honey, pineapple and honey. It is used as a chutney and originates from the city of Cremona, located in Lombardy. Some sources indicate that its sources date back to the time of the Roman Empire and that it was one of the ancient methods of preserving fruit. It is served with baked pork, ham, boiled meat, salted and smoked pork, turkey, lamb leg, game and cheese. It has several variants:
& # 8211 citrus (citrus) - goes well with cheese, especially ricotta and mascarpone
& # 8211 mixed fruit (mixed) - is prepared with oranges, lemons, tangerines, apples, pears and figs and goes well with matured cheeses, with strong taste, and meat preparations.

Fast mustard & # 8211 hot mustard variants include variants obtained by combining mustard with hot peppers (especially chipotle, jalapeno and habanero), pepper, horseradish. However, in general, the term hot mustard does not necessarily mean that it has the addition of hot peppers or other hot seasonings.
In fact, the term refers to mustards that have been prepared to enhance the sharpness of myrosinase and two sulfur-based compounds, myrosin and sinigrin, naturally present in mustard seeds. When mustard seeds are crushed and mixed with cold liquid, these compounds break down to form volatile oils that vaporize and produce the "hot" sensation we feel when we eat mustard. The combination reaches its peak after about 15 minutes of mixing and will decrease rapidly thereafter. The addition of acidic elements slows down the loss of taste, but often covers the real taste of mustard. The heat inhibits the potency and flavor of the mustard, so the liquids used are cold.
Usually, additives such as flour are added to balance and reduce the taste and hot aroma, to produce softer-tasting mustards, which are more popular. However, some brands and some producers get the taste faster by using mostly brown and black mustard seeds, which are faster than white mustard seeds. The sharpness of a mustard paste is lost over time, especially if exposed to heat. That's why manufacturers use cold water and / or an acid to keep the pasta sharp.
Hot mustard can also be prepared from mustard powder. In this form, the chemicals responsible for speed do not evaporate or disappear over time, so the powder can be stored for long periods of time.

Horseradish mustard & # 8211 contains mustard and horseradish. The latter comes with a spicy, slightly sour taste. It is served for steak and sandwiches and is added to cooking, beef dishes, especially stews and casseroles.

Mustard spirits & # 8211 contains added spirits or beer, but does not contain alcohol. Spirits must include Arran mustard from Scotland, prepared with scotch and pears preserved in brandy, mustard with brandy, Irish pub mustard, Jack Daniels mustard and stout mustard (with British black beer). Meaux mustard, or with berries, flavored with cognac is also called "moutarde royale" and is considered a refined and sophisticated variety.

Old-fashioned mustard (old style) - is a grainy mustard, prepared from a mixture of mustard seeds, white wine or unripe grape juice (verjus), spices and greens, all these ingredients being coarsely ground so that the mustard seeds remain whole. It has a slightly sweet taste and is a good accompaniment to rustic and robust food, such as sausages, drumsticks, pate, clan and peasant ham.
It can be combined with melted butter and fresh thyme to obtain a sauce meant to be served over fish or meat.

Whole mustard - contains whole mustard seeds, mixed with various ingredients, to obtain various tastes and flavors. The best known variants are those with sun-dried tomatoes and hot peppers.

Various mustards & # 8211 There are many varieties that cannot be clearly classified. The most interesting of these are the mustard with balsamic vinegar, with sun-dried tomatoes, and the mustard with Vidalia onion.


About Syrian cuisine

Syrian cuisine is one of the most delicious and appreciated Arabic cuisines. The ingredients are varied and the dishes are full of flavors and color. In the Syrian cuisine there are Mediterranean influences, especially Greek, but also Turkish and French.

Similar to Mediterranean cuisine, Syrian cuisine uses fresh fruits and vegetables, and garlic, chickpeas and olive oil are used as intensively as in other countries in the Mediterranean region. Turkish influence is due to the Turkish conquest in the 1500s, an influence that is noted by the use of lamb as the main ingredient in most meat dishes. The French influence was felt after the colonization of the region in the last century, this influence consists in increasing the consumption of dairy products, such as different types of cheese, while local products have also become popular.

Syrian cuisine is very similar to other cuisines in the Middle East, but the same dishes can be cooked differently and / or with different ingredients. Vegetables, cereals, fruits, especially oranges and pomegranates, dried fruits (dates, nuts, pistachios, almonds), legumes such as beans, chickpeas and beans are in the forefront of Syrian cuisine. Lemon, onion, garlic, mint, parsley are also used in large quantities and in many dishes. All these ingredients are used in different combinations to obtain healthy and tasty dishes. Syrian food, in addition to being tasty, must also have an attractive appearance, therefore the presentation of the dishes becomes essential, even the basic dishes must be beautifully decorated and arranged.

The traditional meal starts with mezze, ie a set of hot and cold appetizers. Mezze consists of different varieties of salads, wheat, chickpeas, vegetables and very little meat, tahini, spicy pickles. The main course includes beef, lamb, chicken or fish with vegetables, salads or rice and sit in the middle of the table.

According to tradition, they sit on pillows or low benches around a round table. Glue, traditional bread is served with most dishes and can sometimes replace the fork / spoon, ie each is served from dishes using pieces of glue. At the end of the meal, always serve black tea or coffee with cardamom, along with plates of fruit or sweets with different fillings or syrups with sugar syrup.
Many of the Syrian dishes are suitable for children and easily accepted by them.

Spices are the essence of Arabic cuisine, implicitly of Syrian cuisine: black pepper, a spice mix called Baharat (eg "7 Peppers" Abido), coriander, cumin, hot / sweet paprika, thyme, ginger, sumac, cardamom, cloves, cinnamon therefore, before you start cooking, visit the supermarket or an Arabic / Turkish shop.


Grated pasta with vegetables

This recipe is suitable for the colder days of autumn, when sitting by the hot oven becomes pleasant and relaxing.


Kitchen: Radu's recipes
Difficulty: Easy
Amount: 4 servings
Preparation time: Ten minutes
Cooking time: 25 minutes
ingredients:
300 g butterflies
300 g broccoli, cut inflorescence
2-3 small carrots, clean and cut into slices
250 g canned corn kernels
2 small red onions, cut into strips
50 g Lurpack butter distributed by Delaco
2-3 tablespoons of flour
1-2 tablespoons of mustard, of your favorite type.
500 ml of milk
125 g Sofia cheese, from Delaco, flat
salt
black pepper, freshly ground
hot pepper flakes, optional
fresh parsley leaves for garnish
Instructions:
Preheat the oven to 180 ° C (Medium gradation).
Boil the pasta in a pot, over high heat, in plenty of salted water (about 1 teaspoon of salt / liter of water), until they are almost al dente (about 2 minutes less than the cooking time spent on the package). In the last 5 minutes of cooking, add the carrots to the pot, and in the last 2 minutes, the broccoli. Drain the pasta and vegetables and transfer to a bowl.
Meanwhile, heat a pan over medium heat. Add the butter and melt. Saute the onion for 5 minutes, stirring occasionally, until soft and translucent. Add the flour and mix for 1 minute.
Add the milk, gradually, stirring until the mixture becomes homogeneous. Bring to the boil and cook for 2 minutes, or until thickened. Remove from the heat and add the grated cheese, corn and mustard to the pan.
Pour the sauce into the bowl, over the mixture of pasta and vegetables. Interfere.
Grease a heat-resistant dish with butter. Transfer to this bowl the combination of pasta, vegetables and milk sauce. Put the dish in the oven. Bake for 15 minutes, until its surface is slightly browned.
Serve the gratin sprinkled with hot pepper flakes and garnished with a little fresh parsley, plain or with a lettuce salad, sprinkled with a not very concentrated vinaigrette (a mixture of 1 tablespoon lemon juice, 2 tablespoons oil, salt, pepper and 1-2 tablespoons water).
Note:
I also chose the vegetables based on color, trying to get an attractive appearance. But also try variants in which you replace onions with leeks and broccoli with cauliflower, they also go well in the recipe and small cubes of celery, parsnips or turnips.