Preparation time: less than 15 minutes
RECIPE PREPARATION Chicken-flavored breadcrumbs:
Boil the cauliflower then make a dough from the above ingredients, pass the boiled cauliflower through the dough and then through the breadcrumbs. Bake in the pan on baking paper until slightly browned. Serve as a garnish with a white sauce. you have!
Preparation secrets for cauliflower bread
Cauliflower breadcrumbs or cauliflower schnitzels, as these fried pieces of cauliflower are also called, have some cooking secrets that you need to know before starting the recipe. Here are some things to keep in mind when cooking cauliflower bread:
- Roast the cauliflower in salted water, and cook it only halfway. Otherwise, the cauliflower will crumble. It would be advisable to steam the cauliflower.
- Once scalded, drain the cauliflower well, slice and dab with absorbent towels. If it is wet, the water in it will splash when you fry it.
- Roll out the cauliflower pieces with flour, egg and breadcrumbs, as is the case with chicken schnitzels.
- The cauliflower is fried in a hot oil bath over medium heat.
- Once fried, the breadcrumbs will be removed on absorbent towels to remove excess oil from the crust.
How to prepare cauliflower recipe in vinegar?
- In each jar we pour vinegar, up to the bottom stripe.
- Then we put a spoonful of sugar in each jar. You can put two tablespoons if you want the cauliflower to be sweeter.
- Add salt, about a teaspoon grated in each jar.
- We also add a bay leaf in each jar, then peppercorns, about a teaspoon in each jar.
- Stir a little, then add the cauliflower. I washed it well, removed the leaves and cut it into pieces. Add the carrot slices and cauliflower pieces. We stuff the cauliflower as well as possible.
- Pour cold water into each jar to cover the cauliflower, then put the lids and tighten them very well.
- Put a napkin in a large saucepan, then place the jars and fill with water to the mouth of the jars.
- Let it boil for 15-20 minutes from the moment the water boils. Turn off the heat and cover the pot with some thick napkins and let it cool until the next day.
Tips from Gina Bradea
You can add slices of donuts to red and yellow bell peppers, for extra flavor and color.
Look for cauliflower as fresh as possible, not pale, without mold stains, so that it remains crispy.
I recommend you see others pickle recipes here . All are old, simple recipes, without preservatives.
That's all! We take the jars to the pantry and in 1 week we can open them to eat from them & # 128578
It is wonderful with a juicy and well-seasoned steak, but also with some simple vegetables.
If you leave the video below:
Recipes with Gina Bradea & raquo Recipes & raquo Cauliflower in vinegar, simple, quick recipe, without preservatives
- cauliflower (approx. 400 g)
- 3-4 tablespoons of quick mayonnaise
- a clove of garlic
- salt and pepper
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Start by breaking the cauliflower into bunches. Wash the bouquets and drain well. Boil in boiling salted water for about 10 minutes.
In a bowl, mix the breadcrumbs with the Parmesan cheese and olive oil.
In another bowl, beat the eggs, add the flour in the rain and mix well, then add salt and pepper to taste. Add these ingredients over the breadcrumbs mixed with parmesan and olive oil. Stir well.
Put the cauliflower bunches in this mixture, then fry them in hot oil. Turn the bunches on all sides until golden brown.
PIURE DE CAOPIDA FIN IF WE BELIEVE
Cauliflower is a vegetable that I have neglected a bit lately, but did you know how rich it is in vitamins (C, B3, B5 and B6, phosphorus and potassium), fiber and protein? Besides the fact that it contains very few calories, it is also very beneficial for health by the fact that it produces antibodies and hemoglobin and protects us against asthma, allergies, migraines and depression. It has properties to improve skin health, helps maintain energy levels and balances the concentration of fat in the blood, and is often consumed as an adjunct to treat allergic rhinitis, asthma and inflammatory bowel disease or depression and anxiety.
An additional advantage for cauliflower is the fact that it is prepared very easily and quickly, most of the times being even indicated to be cooked as little or not at all as possible in order to maintain its nutritional qualities and crunchy texture.
Yes, I know, there are some of us who don't prefer it because it doesn't taste good, but that's exactly what I think is a big advantage. It can be combined with a lot of herbs and spices, being delicious as such in salads or breadcrumbs, extremely tasty baked, plain or au gratin, but also in dishes or garnishes such as this fine and creamy cauliflower puree that I enjoyed it the next day with a sheet of cod cooked for the first time in a vacuum.
- 300 gr. cauliflower (about half an average piece)
- 150 ml. milk
- 90 gr. butter
- ½ teaspoon salt
- 1 white pepper powder
- 1 nutmeg powder
- juice from half a lemon
How to prepare the finest and creamy cauliflower puree
1 Prepare your ingredients close and a vertical or hand blender because this puree is ready in no time. It almost takes longer to prepare the small bunches of cauliflower that you separate to boil quickly and evenly. You can chop them with a knife, but I think they would break too hard and it would be a shame.
2 Put the milk and half the amount of butter in a saucepan to boil, then add the prepared cauliflower. Season with a pinch of salt, white pepper and a little nutmeg, cover with a lid and bring to the boil. Minimize the temperature, then let the cauliflower steam for about 15 minutes. You will notice that it is quite well done by changing the color which becomes a little translucent or you can prick it with a knife for checking.
3 Drain the remaining milk in a bowl and put the cauliflower in a blender with a cube of butter and mix well, using, if necessary, 2-3 tablespoons of hot milk.
4 At the end, gradually add the juice from half a lemon so that it suits your taste and continue mixing until you get the creamiest and finest cauliflower puree you have ever eaten.
It goes very well with fish, next to which I used it today as a garnish, but you can use this quick and easy method to prepare other equally tasty purees from peas, broccoli, carrots or celery, especially since they are much healthier than the mashed potatoes we use quite often in addition to everyday dishes.
Frying perch with scales with everything.
Heat a mixture of fresh butter and extra virgin olive oil in a special frying pan. While the mixture is heating, add garlic cloves, sliced, hot pepper flakes, peppercorns (optional).
The fish is tamponed with absorbent paper and seasoned inside with coarse salt and freshly ground peppercorns.
The perch is fried whole, over high heat, in a mixture of fresh butter and extra virgin olive oil.
While the fish is frying, add the orange and lemon juice and pulp to the pan. When the fish is turned in the pan, using a kitchen tongs, the citrus juice drips inside the fish as well. By frying over high heat, the fish is spread on the cut, making it possible to drip citrus juice inside.
Cauliflower bread & # 8211 the most delicious recipes worth trying
Cauliflower bread is delicious. If you haven't tried it yet, it's time to prepare the recipes below. They are simple, but very tasty.
Bread with 4 ingredients
- Half a cauliflower head
- 2 eggs, 1-2 tablespoons flour
- 2 tablespoons sunflower oil
- A pinch of salt
Method of preparation:
This recipe is extremely simple and is made super fast.
We wash and dry the cauliflower, then we break it into pieces. Pour the water into a large saucepan and add a little salt. Add the cauliflower and cook for about 5-7 minutes over medium heat.
Then put the cauliflower in a strainer and rinse it under a stream of cold water.
In a separate bowl, beat eggs with a fork. Add a little salt and 1-2 tablespoons of flour. Mix well.
Heat a little oil in a pan. Pass each piece of cauliflower through the egg and flour mixture. Fry the cauliflower in a pan over medium heat until well browned on both sides.
Depending on the size of the cauliflower, fry it for 5-10 minutes. Good appetite!
Cauliflower bread makes eggs
- 1 cauliflower
- Salt, sugar and spices (pepper, bay leaf, coriander)
- 1/2 cup grade flour
- 1/2 cup pea flour
- Frying oil, water
Method of preparation:
Put a pot of water (1.5 liters) on the fire. Add salt, pepper, a bay leaf and coriander.
We wash the cauliflower, dry it and break it into bunches. Put the cauliflower in boiling water with spices. Let it boil for 2-3 minutes.
Then put the cauliflower in a colander and drain it.
We prepare the dough, without eggs. Mix pea flour and wheat flour. Add salt and a little sugar. Dilute the mixture with plain water so that it gets the consistency of a thick cream.
Heat the oil in a deep saucepan. Soak the cauliflower in the dough and then put it in the pan with heated oil. Fry the cauliflower until golden brown. Good appetite!
Cauliflower bread with breadcrumbs
- 1 cauliflower, 2 eggs
- 30 ml milk, 1/2 teaspoon salt
- Ground black pepper (to taste)
- 1 teaspoon lemon juice, 100 g breadcrumbs
- 2 tablespoons wheat flour, sunflower oil (for frying)
Method of preparation:
Divide the fresh cauliflower into small bunches and wash it well. Put cauliflower in a saucepan with cold water. Add salt and lemon juice (so the cauliflower will not turn yellow during cooking) and put the pan on the stove.
Cook the cauliflower over medium heat for 10 minutes from the moment the water starts to boil. If we cook too much cauliflower, it will start to fall apart. Put the cauliflower in a strainer and rinse it under a stream of cold water.
We prepare the liquid dough. Beat eggs, add milk and wheat flour. Mix well. Add a little salt and pepper. Pass each bunch of cauliflower through this liquid dough, then pass it through the breadcrumbs.
Heat sunflower oil in a pan. Fry the cauliflower bunches over medium heat until they turn golden brown. I recommend eating cauliflower while it is hot. Good appetite and increase cooking!
Cauliflower bread with cheese
- 1 cauliflower, 3 eggs
- 1/2 tablespoon water, 4-5 tablespoons flour
- Salt, spices (turmeric, paprika)
- 100-150 gr cheese, garlic
- Sunflower oil
Method of preparation:
We open the cauliflower in small bouquets, the smaller they are, the better their taste. Rinse the cauliflower well, then put it in a pan with boiling water and boil it for about 5 minutes.
I like it to be softer, so I boil it for about 15 minutes.
Let the cauliflower cool. Peel a squash, grate it and squeeze the juice. Grate the cheese.
Beat eggs, add crushed garlic and grated cheese. Pour the water into the resulting mixture. Add flour, salt, spices, and a tablespoon of oil. Mix well.
With a fork we take each bouquet of cauliflower and pass it through the dough obtained.
Put the sunflower dough in a pan. When heated, fry the cauliflower over medium heat.
Turn the cauliflower so that a crust forms on all sides.
We can eat cauliflower immediately, but it would be better to let it cool for at least an hour. During this time, it softens well and becomes incredibly tasty. Good appetite!
Cauliflower bread with green salsa for a hot dinner
The common fried cauliflower that she knows how to cook and the neighbor from 2 acquires a different taste when you put green salsa next to it on the table. In fact, this is one of the secrets of chefs: reinventing older recipes with a few ingredients to highlight their flavor.
Break the cauliflower into bouquets of the right size. Wash them in a stream of cold water and then boil them in salted water until they begin to soften. Drain and leave to cool.
In the meantime, prepare the sauce of the following ingredients:
- a bunch of green parsley
- 3-4 threads of mint
- 10 basil leaves
- 2 cloves crushed garlic
- 1 tablespoon Dijon mustard
- 2 tablespoons capers (drained brine)
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
Finely chop the parsley, mint and basil. Mix them with the crushed garlic, mustard and capers. Pour the olive oil and mix with a fork to crush the capers. At the end, add lemon juice, coarse salt and pepper to taste.
The sauce should be the freshly spicy note of this dish, so don't skimp on the spices.
Heat the oil in a deep frying pan. Roll the boiled cauliflower in a mixture of flour, paprika and salt until completely covered and fry. It is ready when it acquires a copper color and the crust becomes crispy. Do not leave it on high heat for more than 3-5 minutes.
Let it drain on paper towels.
Serve hot with green salsa sauce.
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Cauliflower soufflé and new potatoes with breaded veal liver & # 8217
In 2011 I started writing my own recipes on this blog, separating the category of recipes from the original blog, which had everything for everyone. At that time, & # 8220tineretea & # 8221 made me a little more optimistic, in the sense that I can also contribute in some way, for us Romanians to take a decisive step, faster, forward.
It's about my old blog & # 8211 muncaprotejata.wordpress.com that I write quite rarely today, due to lack of available time (my nephew is in the foreground). I gave up fighting in areas where no matter how much I would beat my mouth and polish the keys in front of the monitor, I do not think I will finally reach a result that will satisfy me.
What else am I writing about? I also write about labor relations, pensions, working conditions, applicable legislation on the mentioned fields and especially occupational safety and health or psi-su, trying to give concrete information, based only on certain documents, published in the Official Gazette.
Culinary thoughts! Initially, I decided to write at least one recipe per week, with our own Romanian dishes, inspired by the recipes inherited from my parents and in-laws. In time, I came up with the idea to prepare and then write some recipes seen / read (which I found interesting, close in style to Romanian cuisine).
Inspiration, yes or no ?! As an example, the field of inspiration & # 8211 in inherited recipes I found too few seafood dishes. I didn't exactly copy the original recipe (the inspirational one), keeping it unchanged (of course), the main ingredient, the seafood and coming up with many Romanian ideas and spices.
Thoughts from self-isolation! For the most part, I think I succeeded in writing a recipe, weekly, today there are almost 800 recipes on this blog. It's a lot, it's a little ?! Maybe one of my children or my nephew will find time, someday, to link the recipes I wrote on the blog in a cookbook. Who knows ?! The book should be sold, shouldn't it be sold ?! Archive on an external hard drive all the original pictures, past and present, taken during cooking, for each recipe.
About souls! In my family's recipe book, soufflés occupy an important place, often using them as garnishes for meat dishes, but also for fish dishes, which we serve at lunch. The soufflés as such, simple, we serve them for dinner.
In soufflés we use pumpkin & # 8211 pumpkin soufflé, but we also make combinations of these vegetables & # 8211 broccoli and potato soufflé.
About the liver! Poultry or animal liver (pork, veal, lamb) are the main ingredients used in my family's recipe book.
From goose liver or duck liver we prepare real delicacies & # 8211 goose liver with hummus, duck liver with sauerkraut.
Ingredients needed in the recipe.
For the soul & # 8211 a whole cauliflower, new potatoes, garlic cloves, fresh butter, sour cream, mozzarella, chicken eggs, coarse salt, peppercorns, white breadcrumbs, green dill.
For liver pains & # 8211 veal liver, chicken eggs, white breadcrumbs, wheat flour, coarse salt, peppercorns, rapeseed oil, sesame seeds.
Preparation of main ingredients for soufflé.
This soufflé is prepared from 2 vegetables: new potatoes and cauliflower.
Cauliflower is cleaned of leaves. Cut the wooden part of the thick back. The cauliflower head is washed under a stream of cold water, looking to remove all the larvae that are found among the bunches of cauliflower.
The new potatoes are kept for 10 minutes in cold water with a little coarse salt, during which time the thin skin of the potatoes will soften and can be easily removed using the blade of a well-sharpened knife or by vigorous rubbing with the wire kitchen sponge.
Whole peeled potatoes are rinsed with cold water to remove all the peels. Drain in a sieve.
Boil vegetables half.
The whole cauliflower head and the new, whole potatoes are boiled in a pan with cold water in which garlic cloves and coarse salt have been added.
The garlic cloves will give a special taste to the final preparation & # 8211 souffle.
Vegetables should not be cooked completely, only half.
The vegetables are cooked when the tip of the knife penetrates a little into the cauliflower bouquet and in the middle of the whole potato.
Portion of vegetables to be used in soufflé. Cauliflower unfolds into bunches. Cut the potatoes into 1 cm thick slices.
- the cauliflower foreman,
- new potatoes,
- veal liver,
- chicken eggs,
- sour cream,
- fresh butter,
- sweet milk,
- Sesame seeds,
- White flour.
Preparation of baking dish for soufflé. Grease a heat-resistant dish with fresh butter and cover with white breadcrumbs. Breadcrumbs are optional, if you want a crispier soufflé.
Prepare the other ingredients for the soufflé.
Chicken eggs are broken. In the eggs, add freshly ground peppercorns, coarse salt and finely chopped green dill.
Fatty cream is diluted with a little sweet milk if it is too thick.
Chicken eggs are beaten with a fork or fork.
In whipped chicken eggs, incorporate sour cream, diluted with a little sweet milk. Mix well using a fork / target.
Laying in layers, ingredients for soufflé, in the baking dish for baking.
On the bottom and on the edges of the bowl lined with butter, place slices of new potatoes, half cooked.
Place mozzarella slices on top of the potatoes.
Half of the mixture of beaten eggs and sour cream is added to the baking dish to cover the potatoes.
Add the cauliflower bouquets to the baking dish.
- Boil whole cauliflower and whole new potatoes.
- Preparation of a mixture of chicken eggs, beaten, with fatty cream diluted with a little sweet milk and finely chopped green dill.
- Place layers of half-cooked new potatoes, mozzarella, bunches of boiled cauliflower in a heat-resistant dish greased with fresh butter. Cover vegetables with the liquid mixture.
- Bake soufflé in the hot oven of the stove at the right heat.
- Frying in breadcrumbs in slices of veal liver rolled in order through flour, beaten egg, breadcrumbs, beaten egg.
- Assembly and serving on flat plates, hot preparation & # 8211 portion of cauliflower soufflé and new potatoes and a piece of veal liver bread & # 8217.
The rest of the mixture of beaten eggs and sour cream is added over the bunches of cauliflower, covering them.
Sprinkle freshly ground peppercorns on top.
Baking cauliflower and new potatoes.
Place the baking dish in the hot oven of the stove, at the right heat.
The aim is to bake the dish through the stove oven window.
The soufflé is ready to bake when the preparation is slightly browned on the surface and has come off the edges of the baking dish.
Remove the baking dish from the stove oven. Before slicing, let the soufflé rest for 10-20 minutes, during which time the part of the ingredients in the liquid mixture left in the baking dish will be absorbed into the contents of the soufflé.
Slices of cauliflower and new potatoes. Partially rested / cooled soufflé is portioned for serving.
There is enough time until lunch time to prepare the veal liver breads.
Preparation of veal liver breads.
The recipe contains slices of veal liver, prepared bread & # 8217.
Preparing the calf liver to make bread & # 8217. Calf liver is cleaned of skin and white hair (ribs).
Pay close attention to the liver you bought! When you ask for a piece of liver from the gallantry, it is good to be careful when the butcher cuts it from the large piece of liver exposed and to see the piece you want to buy on all the faces, before weighing.
If you were not careful when buying, when you prepare the liver for cooking, you will have to completely remove the gall, so as not to make the final preparation bitter.
Removing the rest of the iron from the piece of liver is done using a sharp knife, cutting from the liver, being careful not to break, the white bubble / blister with traces / stains of green liquid.
The well-cleaned liver is rinsed in cold water, drained in a sieve and swabbed with absorbent paper or a clean cloth.
The purchased piece of liver is sliced into 1-1.5 cm thick pieces.
Preparation ingredients for the preparation of veal liver breads. Chicken eggs, white flour and white breadcrumbs are used for veal liver breads.
Chicken eggs are beaten with a fork or fork. In the beaten eggs add freshly ground peppercorns.
Add coarse salt to the wheat flour.
The white breadcrumbs are ground in the coffee machine if it is not fine enough. The operation is not mandatory. Sesame seeds can be put in breadcrumbs for a special taste of bread & # 8217.
Preparation of veal liver breads for frying. The slices of veal liver are rolled through ingredients in the order: flour, beaten egg, breadcrumbs, beaten egg.
After each rolling, drain the excess ingredient, especially flour and breadcrumbs.
Roasting veal liver breads.
Slices of veal liver rolled through the ingredients for breadcrumbs are fried in a pan with high edges, in rapeseed oil, well heated, over a good heat, even small (let the liver penetrate), on both sides.
The liver is fried when the breads are browned.
Beware of frying liver breads! The liver slices are quite thick. The breadcrumbs are consistent and will swell during frying due to the last layer of beaten egg. If the fire under the pan is not small enough, the slice of liver will come out too much in the blood, even undone.
Assembly and serving of the preparation.
The final preparation is served on flat plates. The bread in the liver will be hot, barely removed from the pan in which it was fried. The cauliflower and new potato soufflé will be warm, steaming.
The preparation is served with assorted pickles prepared in vinegar.
Cauliflower soufflés and new potatoes can be served as such, only with sour cream on top. It can be a great dinner if you add a new cabbage salad and a cold beer.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Many housewives avoid the liver in the preparations they make. The diners don't even know what I'm losing. This recipe can be a step forward in trying other liver-based dishes in your own kitchen.