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First we put the gelatin soaked in a bowl with cold water. We mix the dry bread in a blender and grind it, we add the melted butter, we homogenize and we transfer the composition in a form with removable walls of 18 cm (mine was a bit bigger and it came out a bit flat, but just as good :)). Press with a glass and keep in the fridge. Meanwhile, mix the basil, salt, garlic clove and pine seeds in a blender.
In a bowl put ricotta, add the mixture of basil, olive oil and grated Parmesan. Separately heat the sour cream and melt the drained gelatin in it, then add to the other ingredients. Obtain a creamy mixture that we spread evenly over the base. Refrigerate for about an hour, during which time we cut the tomatoes into slices, letting them drain from the liquid.
Then we decorate our cheesecake with them and fresh basil leaves. A simple network to make, delicious but especially healthy! Enjoy!
How to make crispy bacon, rib or kaizer chips?
For a crunchy element, fry the bacon slices over low heat until dry. I started with the bacon when I boiled the water. That way the chips will be ready at the right time.
I cut the bacon into thin slices and fried it in a pan over low heat without adding oil, on both sides.
Finally, I chopped the bacon chips so I could sprinkle them over the pasta.
Grilled salmon with tomatoes and avocado
1. Cut the cherry tomatoes and place them in a bowl. Cut the avocado in half, remove the seeds and cut it into cubes.
2. Sprinkle them with lemon juice and add them over the tomatoes. Sprinkle with salt, pepper to taste and olive oil. It's cold.
3. Season the fillets with salt and pepper and place them on the hot grill for 3-4 minutes on each side.
4. Serve the salmon fillets with tomato and avocado sauce, basil leaves and sweet chilly sauce.
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What is bulgur and how does it differ from couscous?
Bulgur is a mix of shelled cereals, broken into large pieces, pre-cooked and then dried. Durum wheat is generally used. Some durum wheat grains. We find bulgur on sale in all supermarkets, packed in boxes or bags. The cuisine of the Middle East uses intense Bulgarian, including it in very tasty recipes. It is an alternative to rice.
Many people confuse bulgur with couscous. The latter is prepared from durum wheat semolina granules, compressed and steamed. Couscous does not require boiling but only scalding with hot water or soup. It softens immediately! It is used mainly in North Africa but also in the Middle East. It is an extremely tasty garnish that I make quite often for example couscous next to a rabbit tagine & # 8211 recipe here.
I often make simple couscous with olive oil, green parsley and lemon & # 8211 see here.
Couscous looks more like pasta dough. That is why in Transylvania they are called couscous, small pasta (bean type) that is sautéed and stewed, sometimes with vegetables & # 8211 see here the recipe for couscous with vegetables.
You can find both couscous and bulgur in all large supermarkets. They are cheap, healthy and nutritious and take us out of the daily routine dominated by potatoes, polenta, beans and cabbage.
From the quantities below it results approx. 4 servings of bulgur with tomatoes. This is the Lebanese recipe (Bulgarian Lebanese) that I was inspired by.
Tomato juice with basil
Preparation time: 5 minutes
- 2 tomatoes
- 1/2 cucumber
- 1 cup fresh basil
- A pinch of sea salt
Tomato and basil pesto
Preparation time: 5 minutes
- 250 grams of sun-dried tomatoes
- 2 cups fresh basil
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup cashew cheese
Brown rice with tomatoes and basil
Preparation time: 45 minutes
- 1 cup brown rice
- 2 teaspoons sea salt
- ¼ Coke of coconut vinegar
- 2 teaspoons raw honey
- 1 tablespoon coconut oil
- Black pepper for taste
- 1/2 kg tomatoes
- 1 cup chopped basil leaves
- Boil two cups of water and add the rice and salt. Let it boil for about 30-40 minutes until the water evaporates and the rice is ready.
- Mix vinegar, honey, coconut oil, salt and pepper. Pour over rice. Add the tomatoes and basil. Stir and serve.
For the dough, mix the flour with the diced butter, knead and then incorporate the eggs, chopped basil and salt.
We continue to knead and form a dough that we put in the fridge for an hour.
While the dough rests, prepare the filling: wash the tomatoes, cut them in half and drain them in a sieve. Mix the sour cream with the crushed mozzarella or cut into small cubes, eggs, chopped basil, salt and pepper to taste.
Spread the dough and put it in a tray with a diameter of 29 cm. Prick with a fork from place to place and place half the tomatoes.
Pour the filling and decorate with the leftover dough and other halves of tomatoes.
Bake in the preheated oven for 30 minutes at 200 ° C. I increase my work and good appetite!
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Tomatoes for pizza or pasta in a jar with garlic and basil
Tomatoes for pizza or pasta in a jar with garlic and basil. A simple recipe for canned tomatoes for the winter, without preservatives. Tomatoes in their own juice cooked in a bain marie, impregnated with the aromas of garlic and basil. They make pasta or pizza sauce every minute.
I saw this tomato recipe for pizza or pasta in a jar for winter on my friend's blog Toast (Soul recipes) and I found it very floury and fast. I tried it last year and I was very pleased with the result: a natural preserve of aromatic tomatoes, only good to be blended with a blender and turned into a sauce for pasta or pizza. You can find it here traditional italian pizza sauce, according to Jamie Oliver's recipe.
If you put these pizza tomatoes in the jar, in winter it is enough to open the jar and crush its contents a little and the sauce is ready!
The tomatoes used should be of the fleshy varieties Roma or San Marzano.
From these fine tomatoes I made a natural preserve: whole tomatoes in my own juice & # 8211 you can find it here.
I give you the quantities for 1 jar of 640 ml of tomatoes for pizza with garlic and basil. You can multiply the recipe as needed.
Cheesecake with tomatoes and basil - Recipes
I recommend using fresh ingredients, as natural as possible, such as tomatoes from the garden, basil from the pot and bread from the personal oven, only then the taste of this dish will be unforgettable. In order to give a special flavor to these bruschettas, we must also use olive oil, it will play the role of "binder" for the ingredients used.
In addition to tomatoes and basil, bruschettas can also be eaten with: tuna, anchovies, olive paste, salmon, etc. But the basis of this culinary preparation is represented by the browned bread stick, the olive oil and of course the basil.
Step 1 - after washing the tomatoes well and removing the stalks, cut them in half and dig them out, removing the middle with the seeds.
Step 2 - after removing the middle with seeds, cut them into cubes and try to make them somewhat equal. To obtain these fine cubes we use the "brunoise" cutting technique, this involves cutting (vegetables or other ingredients) into cubes whose thickness is 3-5 mm.
Step 3 - cut the basil leaves faithfully and put them in a bowl with the diced tomatoes.
Step 4 - season them with salt and pepper, and then sprinkle them with olive oil, but not too much. Olive oil will be just the binder between the composition of tomatoes and basil and slices of bread.
After cutting the baguette into slices, carefully and evenly place the composition of tomatoes and basil, and place the bruschettas thus obtained on a plate.
It should be noted that for this type of culinary preparation, in the composition consisting of tomatoes and basil we can add finely chopped garlic. Depending on the tastes of each person whether or not they opt for garlic, my recommendation is to prepare them without garlic when you have guests, because not many people prefer garlic.
Bruschettas are a specialty originating in Italy, and today it is known worldwide. The basic ingredients for bruschettas with tomatoes and basil are: tomatoes, olive oil, basil and breadcrumbs, well browned. Tomatoes are an important source of vitamins and minerals, they act as an ingredient for many other dishes and have a special taste. Olive oil is very healthy for the body, gives an extra taste to culinary preparations and is very rich in vitamins (A, B1, B2, C, D, K), but also mineral substances such as iron, omega 3 fatty acids and omega 6 , triglycerides and chlorophyll. As for the basil, it adds flavor to food and brings a lot of benefits to the body.
Cheesecake with tomatoes and basil - Recipes
If I still gave you the recipe for the baguette with seeds, how about some bruschettas with tomatoes and basil, so for dinner?
I really like tomatoes, and now that I've come across some pretty tasty tomatoes, I'd only eat tomatoes all day. So, as soon as I caught the moment I made some delicious bruschettas.
Cruise Phase (PL), Consolidation, Definitive Stabilization
Nutritional scale - starting with Tuesday
- 2 medium diced tomatoes
- 2 drops of olive oil
Put the slices of baguette in the oven heated to 180 degrees and bake for about 10-12 minutes.
Remove the slices and leave them to cool. Meanwhile, cut the diced tomatoes a little and then mix with salt, pepper and chopped / chopped basil leaves.
Take each slice of baguette and grease it with half a clove of garlic, and then sprinkle with a drizzle of olive oil (optional) - I use a spray.
With a spoon we take the prepared tomatoes and put them on the wand slices. It is consumed as such.