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Baked couscous with vegetables

Baked couscous with vegetables

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If we keep trying to cook fasting, I say make as tasty food as possible. I have to admit that I prefer the couscous of rice, it seems much tastier, even if not as full. thought to prepare them in the oven with couscous. I did not make too much because it was not the case, you can prepare according to your appetite and the number of appetizers.

  • 100 g couscous paste
  • 300 g frozen vegetables in Mexican mixture (carrot, yellow beans, red peppers, corn kernels, green peas)
  • oil
  • salt pepper

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Cake with baked vegetables:

In a saucepan I put a little oil and fried the couscous, then I put water and salt and let it boil for a few minutes.

Then I mixed it with the frozen vegetables and transferred everything to a ceramic pot, which I put in the oven.

I left it until the vegetables and couscous were cooked and all the liquid was gone.

I tasted and seasoned as much as necessary.

I left the dish in the oven with the fire off so that the pasta would "swell".

Serve hot.

Have fun !!!!!

Today we cook and eat very healthy and easy: Mackerel or fried fish with vegetables and couscous & # 8211 couscous

Mackerel or whatever fish you prefer & # 8211 a piece of person
A big onion
A suitable carrot or two smaller ones
A suitable leek - the white part
A little parsnip
Two colored bell peppers
A jar of sliced ​​mushrooms
A bag of 200 g of couscous
Parsley leaves
Salt, pepper, vegeta, fish spices, oil

A fish is chosen for each diner. Not heavier than 350 grams. It is eviscerated, washed well, then we add it well with salt and we put it aside in a bowl.
We take a large onion and chop it finely. We do the same with a yellow pepper and a red one. A red carrot of the right size is put on the large grater. A small parsnip is cut into cubes. We harden them all in a little oil. We also add the white part of a leek properly cut into rounds of about one cm. Let it simmer and when it starts to soften, add about 200 grams of chopped or jar mushrooms. Let the juice go, then add a teaspoon of vegeta and a little water. Put the lid on and let it simmer and simmer. Match the taste with salt, pepper and a handful of chopped parsley.
200 grams & # 8211 about a cup- of couscous browned in two tablespoons of oil. When it is golden, we put water on top - the same amount of boiling water - so also a cup, in which we dissolved a teaspoon of vegeta. Bring to the boil and turn off the heat, then cover the pan well.
After 20 minutes, mix gently with a fork and break the couscous into berries.
We mix the two semi-finished products and we obtained the tastiest couscous with vegetables.
The fish is wiped with a napkin of water that he left because of the salt I gave him. Do not wash. We give it with a pepper powder or spices for the fish, after which, we grease it with oil and put it on the grill or we put it through flour and fry it in a lot of oil.
Serve hot with lemon slices or a clove of garlic.
Good appetite!

Recipes for the Easter meal by Chef Florin BAKI

Beautiful Easter table setting with decorations, Image: 399932574, License: Royalty-free, Restrictions:, Model Release: no, Credit line: Profimedia, Stock Budget

The resurrection of the Lord is the feast of joy and hope. It is the holiday that brings light into everyone's homes, and on this occasion all loved ones meet in the family. The elegant, clean and beautifully decorated houses are waiting for their guests, and the housewives compete on them making all kinds of dishes specific to the holiday. For housewives, the Easter Table is a special one, and its presentation requires a lot of work, care and ingenuity.

  • ,,The Easter meal means elegance, simplicity and good taste " Chef Florin Baki explains, who recommends traditional Romanian dishes for this holiday.
  • ,, Red eggs, lamb dishes, Easter and cozonac are the specific dishes of the Easter holiday for us, Romanians. They are also very good, but it is important how they are prepared and presented. But the star of a festive Easter meal remains the red eggs " explained chef Florin Baki.

Easter meal


  • Red eggs
  • Lamb tripe
  • Vegetable sauce
  • Cold mustard sauce
  • Chopsticks with cheese and garlic

Hot snack:

Main dish:

  • Lamb steak
  • Golden potatoes
  • Warm couscous salad with vegetables
  • Sour sorrel sauce




  • lamb with bone
  • 2 onions
  • 1 leg. green onions
  • 1 carrot
  • 1 celery root
  • borsch 1 liter
  • 1 leg. green parsley
  • 1 leg. green Lovage
  • salt

Preparation of Ingredients: The lamb is sliced, scalded and washed with cold water. Peel the vegetables, wash them with cold water and cut them into cubes. The borscht is boiled and strained.

Preparation: Boil the carrots and celery in salted water, then add the onion and bring to a boil together. Add the pieces of meat and continue cooking. Towards the end of cooking, add borscht, green onions and cook for another 5 minutes. Add the larch and half the amount of green parsley.

SERVE: The borscht is presented in a bowl, bowl or cup with green parsley on top. Serve hot.



  • organs and lamb purée
  • 2 onions onions
  • 2 leg. green onions
  • ground pepper
  • 1 leg. green dill
  • 1 leg. green parsley
  • 5 eggs
  • oil
  • salt

Preparation of Ingredients: The organs and the purpura are washed in cold water. The rag should be kept in cold water until use. Vegetables are cleaned, washed and finely chopped. The eggs are washed, disinfected and passed through a stream of cold water.

Preparation: The lamb entrails are boiled in salted water, frothed and cooled. Saute onions and entrails in 100 g of oil with 100 ml of water and chop with a machine. Mix with eggs, parsley, green dill, pepper and salt. With this composition the powder is filled, it is folded giving it a round shape. Place in a pan and bake in the oven for about 25 minutes at 160 degrees C.

Serving: Portion the portion and serve hot or cold on a plate or plate with various garnishes.



  • leg of lamb
  • oil
  • 1 carrot
  • 1 celery root
  • 1 onion
  • 5 garlic cloves
  • 2 slices of bacon
  • green rosemary
  • green forest thyme
  • hot Chilli
  • ground pepper
  • salt

Preparation of Ingredients: The meat is washed with cold water and stuffed with garlic and bacon. From salt, pepper, rosemary (finely chopped), thyme (finely chopped) and paprika, a mixture of spices is made with which the meat is massaged well on all sides. Peel a squash, grate it and slice it.

Preparation: Place the meat together with the vegetables in a pan. Over these, add oil and 100 ml of water, after which the tray is covered with aluminum foil and put in the oven for 2 hours at 140 degrees C. From time to time the foil is raised and the steak is sprinkled with the jiul formed in the tray. . When the steak is almost ready, take off the aluminum foil and let it brown (increase the oven temperature to 200 degrees C). The jiu and the vegetables that are in the tray are put in a bowl and passed with a blender until we get a homogeneous paste. We use this pasta as a sauce to serve the steak.

Serving: After it cools down a bit, slice the steak and serve it hot, on a plate or plate with a mixture of vegetables or golden potatoes.



  • cuscus fin
  • 2 tomatoes
  • 1 zucchini
  • 1 leek
  • ½ kg mushrooms
  • 2 red capsicums
  • oil
  • 1 leg. green parsley
  • pepper
  • salt

Preparation of Ingredients: Vegetables are cleaned, washed and diced.

Preparation: Put 2 cups of water and salt to taste in a bowl. Boil the water, then turn off the heat and add the couscous. Stir and cover with a lid to swell. The couscous is set aside.

In a wok add the oil which heats up well. Add the vegetables. They will simmer for 5-7 minutes (depending on how cooked we want the vegetables to be, I prefer to leave them a little crispy). When the vegetables are ready, turn off the heat and add the couscous, finely chopped parsley and mix well.

Serving: The salad will be served on a plate or plate as a side dish.



  • 1 kg. sorrel
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 small box of cooking cream
  • juice from 1 lemon
  • sugar
  • salt

Preparing Ingredients: The sorrel is cleaned, washed, scalded and then drained and finely chopped. Sift the flour well.

Preparation: Dissolve the flour in 150 ml of water, then add the melted butter and mix with a whisk until smooth. Add sour cream, sorrel, sugar and salt and cook for 20 minutes. At the end of cooking, add the lemon juice.

Serving: The sauce is presented in the sauce and served hot next to the steak.


  • tomatoes 3 pcs
  • cucumber Fabio 1 pc
  • red bell pepper 1 pc
  • green bell peppers 1 pc
  • yellow bell pepper 1 pc
  • celery celery 4 threads
  • pick up 5 pcs
  • green onion 3 strands
  • green garlic 2 strands
  • avocado 2 pcs
  • green basil 3 threads
  • green parsley 1 bunch
  • olive oil
  • lemon juice
  • salt
  • pepper

Preparation of ingredients: All vegetables are cleaned and washed. Cut the tomatoes in half and remove the core. The same goes for cucumbers. Cut all vegetables into small cubes.

Preparation of: Put the diced vegetables, finely chopped parsley and chopped basil in a bowl. Season to taste with olive oil, lemon juice, salt and pepper.


Preparation of ingredients: Wash the potatoes well, put them in the shell in a pot with water and salt until they are almost cooked, then drain and leave to cool.

Preparation: Heat the oil in a large skillet. When it has warmed up, fry the potatoes until golden. Remove to a bowl and season to taste with salt, pepper and paprika.


  • homemade mayonnaise
  • cream
  • sweet mustard
  • mustard with berries
  • juice of 1 lemon
  • green garlic 2 strands (finely chopped)
  • salt
  • pepper

Method of preparation:

In a bowl, mix all the ingredients and season to taste.

The eggs are washed and disinfected. Bring to a boil over low heat in salted water and vinegar. Paint according to the instructions on the paint envelope. For a stronger color, put less water in the paint (80% of what is written on the envelope). After removing them from the paint, grease them with olive oil for gloss.


  • wand 3 pcs
  • bellows cheese
  • 4-clove green garlic (finely chopped)
  • butter
  • green parsley 1 bunch (finely chopped)
  • salt
  • pepper

The wands will be cut in half lengthwise. In a bowl, mix the cheese, butter, garlic and parsley. Season to taste. Grease the chopsticks with the mixture and put them in the oven for 10 minutes, at 180 degrees C.


That's why we look at grandma's or mom's recipes, we sure find something there!

Stefania's kitchen

I chopped the onion finely (of course after it was cleaned and washed beforehand) and 6 cloves of garlic bigger, enough to add 5 teaspoons of finely chopped garlic. I heated the oil over medium heat and then added the onion.

After it has turned a little yellow, I added 2 teaspoons of garlic, leaving it for about 1 minute, stirring constantly so as not to burn it. I added the washed couscous, 1/2 teaspoon of paprika, half of the chili powder, dried parsley, salt and pepper. I mixed and left for about 1 minute to flavor the couscous.

I added 3 cups of water and covered. From the moment it started to boil, I let it stir for about 10 minutes from time to time. On the package it was mentioned that in 8-10 minutes it is ready. I know there are other manufacturers that give even shorter cooking time. The boiling time on the package must be observed. After 8 minutes of cooking, I removed the lid to evaporate the water faster. I tasted them and they were only good, that's why I removed the lid, but if they seem hard, cover the bowl for another 2-3 minutes, but be careful not to soften it too much and break it.

While the couscous was boiling, in a non-stick pan I added a tablespoon of butter over medium heat. After the butter has melted, I add the washed and cleaned shrimp together with the rest of the chili, 1/2 teaspoon of paprika, salt and pepper. I used frozen and small shrimp. The big ones had a thick layer of ice, so I couldn't bear to pay half their price on ice alone.

Shrimp are ready when they are slightly brown. At the end I added 1 teaspoon of garlic, mixed and turned off the heat. Garlic should not be cooked, just as long as it is needed to flavor the shrimp a little.

The couscous dish with shrimp will be served with a garlic butter sauce which in my opinion gives a special taste and is very important for this recipe.
For the sauce I melted 5 tablespoons of butter and then I added the remaining 2 teaspoons of garlic. It is served hot, so after I put the shrimp on the plate over the couscous, I added this very tasty and aromatic sauce.
For a more intense flavor, you can sprinkle a little lemon juice, but only if you like. In my opinion, this is not the case, but if we were to follow our husband's opinion, it would be the case.
For 4-5 servings you can increase the quantities with confidence.

Baked chicken, steamed couscous

The latest feat, such as & # 8222, destroying the pans & # 8221, took place around a table with baked chicken and steamed couscous. Here's how:

I finely chopped a small onion, half a leek (white part), a bell pepper and a kapia pepper.

I put three or four saffron threads in the pot in which a liter of water was already boiling with a little salt.

I put the chopped vegetables in water and let them boil for two or three minutes.

I put half a kilogram of fine, fine couscous in a bowl.

I poured the vegetable water over the couscous, mixed well and covered the bowl with foil. I left it like that for five or six minutes and then I discovered it and mixed it up again.

I wanted hot chicken and cold couscous, mixed with chopped tomatoes and olive oil. That's why I didn't rush the chicken. I used thighs and wings, salted well and cleaned and then put in a saucepan with vegetables cut into large pieces. By vegetables I mean in this case zucchini, bell peppers, kapia peppers, hot peppers and garlic. I seasoned with salt and red pepper. I sprinkled with olive oil and a little wine and put the pan in the oven.

After an hour and a half at 170-180 degrees Celsius, the meat looks like this:

Eventually, some olives appeared on the plate, which did not upset anyone.

Both for today. Stay healthy.

Baked vegetables with couscous - Recipes

Preparation time: 1 h

Ingredient: 200 g couscous, 2 salmon fillets, 2 bell peppers (red and yellow), green parsley, olive oil, salt, pepper.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Grease the fish with oil and sprinkle with salt and pepper. Bake on a well-heated grill.

Boil 200 ml of salted water. The couscous is put in a strainer. When the water boils, put the strainer on top, on the steam bath and cover. Leave for 5 minutes.

Wash the peppers and finely chop.

Heat 5 tablespoons of olive oil. Put the chopped peppers. After 1 minute, add the couscous, sprinkle with salt, pepper and chopped parsley and mix gently. The fire stops.

Spread a bed of couscous, over which the salmon fillet is placed.

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Rina & # 8211 Carbohydrate Day Recipe

Rina Recipe: Lunch and dinner in the Rina Diet are alternated every 4 days, as follows:


The order of the 4 days of the Rina diet must be respected during the 90 days of the diet!

The third day is the day of carbohydrates.


• BREAKFAST: fruits and / or vegetables every 2 hours (4 a.m.-12 p.m.)

• break at least 2 hours until LUNCH

• LUNCH: pasta / pizza top / buckwheat / corn / biscuits / pretzels / breadsticks / bread + vegetables (12 p.m.-2 p.m.) and optionally 300 grams of vegetable soup allowed daily

• minimum break 3 hours until DINNER

• DINNER: 150 gr. sweet / salty slice of cake / 3 small cakes / 1 piece cake / 3 cups ice cream + 4 squares dark chocolate (REQUIRED) (18.00-20.00)

Receta Rina & # 8211 PIZZA

USEFUL INFORMATION: Every day you can prepare a salad of lettuce, cucumbers, cabbage and tomatoes. Add any germs, sesame or sunflower seeds (in moderation) and fresh herbs (parsley, basil, tarragon, etc.), green onions.

Pizza: 250 g flour, 15 g yeast, salt - a knife tip lukewarm water, 4 tablespoons tomato sauce, 1 teaspoon olive oil.

Dissolve the yeast in lukewarm water. When the yeast swells, add the salted flour and knead a dough. Leave to rise for half an hour, then spread a thin sheet and grease with olive oil and tomato sauce. Bake for 20 minutes in the preheated oven at 200 ° C.

-The pizza dough can also be bought commercially.

-Tomato sauce can be replaced with mashed tomatoes and spices.

Rina & # 8211 Chapattis (Indian Bread)

LUNCH: Chapattis (Indian bread) - 200 g wholemeal white flour, 50 ml lukewarm water, salt - a knife tip, spices to taste (eg Provencal herbs, garlic, parsley, etc.), 1 tablespoon olive oil for dough, tomato sauce.

Knead the flour and salt in a bowl, gradually adding water, oil and spices. The final dough must be soft and homogeneous. Sprinkle with a little water, cover with damp gauze and leave to rise for at least half an hour. Separate the dough into 6 round pieces of the same size and leave to dry slightly. Press each piece by hand, then spread it out on a thin sheet. Bake in a pan over high heat. Serve hot. You can add tomato sauce.

Rina & # 8211 Buckwheat porridge recipe

You can prepare buckwheat porridge from 100 g of buckwheat flour. Dry the buckwheat flour for a few minutes in a pan. Pour boiled water and mix for 2-3 minutes or until water is completely absorbed. Prepare mushrooms as a garnish. Saute onions and 2 handfuls of mushrooms in a cup of water. Add salt, black pepper, crushed garlic and garnish with finely chopped parsley.

Reta & # 8211 Spaghetti Recipe

LUNCH: SPAGHETTI - 120 g spaghetti, a small onion, suitable tomatoes or a few tomatoes in sauce, 1 tablespoon paprika, salt, black pepper, 1 tablespoon olive oil, a pinch of oregano.

Cook the onion, add the peeled and sliced ​​tomatoes, sauté a little, add the paprika, oregano, salt and black pepper. Pour the sauce over the cooked pasta al dente (to be still strong). Commercially available Mediterranean herb sauce can also be used.

Rina & # 8211 Lasagna pasta recipe

Prepare lasagna from very wide pasta. Boil 120 g of pasta, drain and leave to cool, meanwhile, cut 4 tomatoes into thin slices and keep for sauce. Grate a carrot. Grease a small glass of yena. Alternate the layers of pasta and slices of tomatoes with grated carrot and sprinkle with oregano. At the end, a layer of pasta is placed. Pour the tomato sauce diluted with water over the lasagna. Bake for 30 minutes at 190 ° C.

Lasagna can be prepared in advance, but the tomato sauce must be poured on top just before baking.

Receta Rina & # 8211 CUS-CUS

LUNCH: CUS-CUS - 120 g couscous, 2 hands of mushrooms, 1 clove of garlic, 1 tablespoon oil, 1 tablespoon chopped parsley

Prepare the couscous according to the instructions on the package. Steam the mushrooms, add a little water and then the crushed garlic. Mix the couscous with the mushrooms and garnish with chopped parsley.

You can add whatever vegetables you want.

Recipe Rina & # 8211 Puff pastry

Try the puff pastry. Thaw the puff pastry, roll out a sheet (not too thin) and place the sheet on a baking tray lined with parchment paper. Cut the dough into salts (or squares) and sprinkle with spices (fennel, sesame seeds, cumin seeds, etc.). Bake until the salads (or squares) are browned.

USEFUL INFORMATION: Cold pressed extra virgin olive oil does not raise cholesterol levels due to its high level of unsaturated fatty acids. It is beneficial due to the HDL cholesterol content recognized for its effects in preventing many diseases of modern civilization. Olive oil contains a wide range of medicinal ingredients and also improves the absorption of soluble fatty vitamins. Use fat rarely choose quality oil and look for oil whose label clearly indicates that it protects your health.


LUNCH: BICARBONATE BREAD - 400 g of fine wheat flour, 300 ml of mineral water, 12 g of baking powder, 1 teaspoon of salt, 1 tablespoon of oil.

Mix the flour, baking powder and salt and make a soft dough by adding (gradually) mineral water & # 8211 the dough should be sticky to the touch. Grease the baking tray, roll out the dough and level it with a wet hand. Bake in the preheated oven at 220 ° C until browned on the surface. When it becomes crusty, sprinkle with water, cover with a kitchen towel and leave to cool.

It is recommended that the bread be broken and not cut. Eat half and keep the other half in the fridge for another time.


LUNCH: MAMALIGA WITH PEPPER PEPPER - 120 g corn flour and salt, 1 tablespoon oil, 1 teaspoon paprika.

Prepare the polenta according to the instructions on the package. Heat the oil in a pan over medium heat. Add a teaspoon of paprika and sauté. This is the spice for polenta.

Recipe Rina & # 8211 MUSHROOMS WITH SAUCE

You can put mushroom sauce or tomato sauce over the polenta or you can garnish it with onion slices - connoisseurs will know how to appreciate its flavor. You can prepare Italian-style polenta. Place the polenta in a greased pan and distribute evenly, grease with a tablespoon of oil and garnish with slices of onion. Bake for 15 minutes at 200 ° C.

Recipe Rina & # 8211 GRAHAM CUT WITH SAUCE

LUNCH: GRAHAM CUT WITH SAUCE - 120 g noodles, a small can of tomatoes in sauce, 1 tablespoon olive oil, 100 ml water, 1 clove garlic, salt, black pepper and basil

Peel and crush the garlic and sauté in water with the canned tomatoes. Add water and cook for about 5 minutes. Pass the sauce in a blender, season with salt, pepper and basil. Leave it on the fire for another minute. Pour the sauce over the pasta (boiled al dente). For extra flavor, add a teaspoon of olive oil with herbs in boiling water.

Recipe Rina & # 8211 MOUSTE MUSHROOMS

LUNCH: MOUSTE MUSHROOMS - 120 g whole wheat flour, 1/8 liter of water, salt - a knife tip, 1 onion, 1 tablespoon oil, 1 tablespoon tarragon (optional).

Mix the flour with the salt. Water is added to obtain the consistency of the pancake dough. Pour the dough into drops through a strainer with large holes in boiling salted water (put a few drops of oil in the water). Stir constantly, drain when ready and cool under running cold water. For extra flavor, add fried onions or chopped tarragon, seasoned with a tablespoon of lemon juice.

Dumplings can also be found in grocery stores bought 120 g.

Receta Rina & # 8211 DULCIURI

SWEETS: 200 g margarine, 100 g sugar, 5 g vanilla sugar, 1 egg, 300 g flour, 50 g ground nuts, peanuts or other ground nuts

Mix the sugar, vanilla sugar, margarine and whole egg to make a soft dough, then add the nuts and flour. The dough should not have a very thick consistency or stick. You will get about 30 cookies. Grease the baking tray with a little margarine, then roll out the dough and divide it into 30 pieces. Bake for 15-20 minutes at 200 ° C or until golden brown. After it cools down a bit, remove the biscuits. In a covered container, the biscuits will keep crispy and tasty for up to a month. Remember, do not eat more than three biscuits.


PASTA WITH SPINACH AND GARLIC: 120 g pasta with spinach, 3 cloves garlic, 1 tablespoon oil, 1 tablespoon tomato sauce, 1 teaspoon chopped parsley, a knife tip nutmeg, a knife tip oregano

Saute the crushed garlic in oil. Add a tablespoon of tomato sauce and boil 2 tablespoons of water a little and season with nutmeg. Pour the sauce over the noodles, sprinkle with parsley and oregano.

Recipe Rina & # 8211 MUSHROOMS PANCAKES

LUNCH: MUSHROOMS PANCAKES - 1 cup fine wheat flour, 1 cup whole wheat flour, 1 cup white mushrooms, 2 cups mineral water, 1 teaspoon chopped parsley, 1 teaspoon finely chopped tarragon, 1 clove finely chopped garlic, baking powder - a knife tip. Mix all ingredients. To bake the pancakes, grease a pan with oil (and drain the excess oil). Serve hot eventually, can be greased with tomato sauce.

Receta Rina & # 8211 BISCUITS

SWEETS: 4 eggs, 80 g brown sugar 40 g whole wheat flour, 100 g cereal flakes, 200 g fruit. Beat the egg whites until they harden. Beat the yolks and sugar until you get a whipped cream, then gradually add over the egg whites. Add flour and cereal mixture. Spread the dough evenly in a Teflon pan greased with butter. Sprinkle evenly washed and chopped fruit on top. Bake for about 20 minutes at 180 ° C. After cooling, cut into squares and serve only 3. The rest of the biscuits are kept in the refrigerator in aluminum foil.


LUNCH: TORTILLA WITH TOMATO SAUCE - 4 tortillas, 3 suitable tomatoes or tomatoes in broth, oregano or basil, a pinch of chilii knife (optional). Buy the tortilla from the store. 4 pieces are enough. Heat in a steamer or oven. Roast the tomatoes in boiled water, peel and cut into small pieces, put in a Teflon pan, add oregano or basil and simmer. This sauce is very tasty served with tortilla. Sugar-free pancakes can be used instead of tortillas.

ALTERNATIVE CHOICE: Live dangerously! Get out on the town and eat a pizza!

USEFUL INFORMATION: If you don't particularly like sweets, you don't need to eat sweets for dinner. Simply keep a portion of your lunch for dinner. Serve with salad is a good choice because it contains fiber, vitamins and minerals that have a positive effect on the digestive system, therefore it is good for health.

Receta Rina & # 8211 PIZZA

LUNCH: THE PIZZA - Red onion oregano pizza dough. Prepare pizza with commercial dough. Garnish with plenty of tomato and onion slices and sprinkle with oregano.

Receta Rina & # 8211 DULCIURI

SWEETS: 8 eggs, 200 g powdered sugar, 250 g ground nuts, 3 tablespoons bread crumbs, 5 g vanilla sugar, cream ingredients: low-sugar marmalade and orange juice

Separate the egg whites from the yolk. Mix the egg yolks with the powdered sugar and then whisk, whisk the egg whites. Mix the bread crumbs, vanilla sugar and nuts. Add over the yolks and at the end add the egg whites. Place parchment paper on a baking tray, pour the mixture into the tray and bake for 20 minutes in the preheated oven at 200 ° C. After baking, cut the top horizontally into three layers, sprinkle with orange juice and spread the jam. Serve only one slice.

Recipe Rina & # 8211 BREAD CUTTER

Lunch: BREAD CUTTER - 120 g tăiţei, 1 lingură miez de pâine, 1 lingură unt, câteva capere (opţional). Se fierb şi se scurg tăiţeii. Se încinge untul într-o tigaie mare la foc potrivit. Se adaugă miezul de pâine. După ce se rumeneşte, se adaugă pastele, se amestecă bine, se acoperă cu un capac şi se lasă câteva minute. Se pot adăuga şi capere.

Reteta Rina – DULCIURI

DULCIURI: 5 ouă, 5 linguri alune măcinate, 2 linguri zahăr, 5 g zahăr vanilat, 3 linguri marmeladă dietetică

Se amestecă ouăle întregi, zahărul şi zahărul vanilat şi se bat 10 minute cu un mixer până când aluatul se îngroaşă considerabil. Se adaugă alune măcinate şi se amestecă la cea mai mică viteză. Se toarnă aluatul într-o tavă de copt acoperită cu hârtie pergament (neunsă). Se coace 10 minute în cuptorul încălzit în prealabil la 180°C. Când este gata, se scoate din cuptor şi se lasă la răcit în tava de copt. Se scoate hârtia pergament, se întinde marmelada şi se rulează. Se servesc numai 3 bucăţi.


PRANZ: PASTE COCHILII CU SOS DULCE-ACRISOR – 120 g paste (cochilii sau melcişori), 4 roşii, 1 ceapă mică, 1 lingură oţet, 1 lingură ulei de măsline, 1 linguriţă zahăr, 1 fir busuioc, sare, piper negru.

Se decojesc şi se sotează roşiile într-un strat de ceapă prăjită/gatita in abur şi se scurg cu o sită sau se pasează într-un blender pentru a se obţine un sos gros. Se condimentează cu sare şi piper, se adaugă restul ingredientelor. Va fi suficient sos pentru 2 mese. Se păstrează la frigider într-un recipient bine închis.

Se toarnă sosul peste pastele fierte.

INFORMATII UTILE: Probabil aţi observat că roşiile sunt nelipsite din meniul zilei de carbohidraţi. Roşia este bogată în vitamina A şi C, ceea ce ajută celulele organismului să nu îmbătrânească. De asemenea, este bogată în substanţe minerale, în special potasiu şi fosfor. Conţine licopină, unul din cei mai eficienţi antioxidanţi care nu se distruge în timpul gătitului. Roşia este o bună sursă de hidratare pentru organism, dar în acelaşi timp are un efect uşor diuretic. Nu este nicio problemă dacă folosiţi conserve de roşii. Atunci când mergeţi la cumpărături, verificaţi întotdeauna etichetele produselor şi fiţi siguri că acestea nu conţin sare în exces sau aditivi artificiali, deoarece sunt periculoase pentru organism. Oregano şi busuiocul sunt cei mai buni prieteni ai roşiei.


PRANZ: PAINE CU IERBURI AROMATE- 400 g făină integrală de grâu, 5 g praf de copt, 3 căţei de usturoi, 1 linguriţă rozmarin, 1 linguriţă busuioc, 1 lingură tarhon tocat, 1 lingură pătrunjel tocat, 1 linguriţă sare, 1 lingură ulei de măsline, 300 ml de apă minerală, cel puţin.

Se amestecă făina cu toate ierburile aromate, usturoiul zdrobit, sare şi praf de copt. Se frământă uşor, adăugând treptat apă minerală pentru a face aluatul pufos. Se întinde aluatul într-o tavă de copt unsă. Se coace aproximativ 30 de minute în cuptorul încălzit în prealabil la 220°C până când pâinea se rumeneşte. Se stropeşte cu apă, se acoperă cu un prosop de bucătărie şi se lasă la răcit. Se recomandă ca pâinea să fie ruptă şi nu tăiată. Se mănâncă jumătate şi se păstrează cealaltă jumătate în frigider pentru altă dată.


PRANZ: PASTE CU MARINATA DE IERBURI AROMATE- 120 g din orice paste scurte, 1 linguriţă pătrunjel tocat, 1 linguriţă tarhon tocat, 1 linguriţă asmăţui (hasmaţuchi) tăiat mărunt (sau o ceapă mică murată), 1 lingură ulei de măsline, un vârf de cuţit sare

Se fierb pastele în apă cu sare şi o lingură de ulei. Se scurg şi se clătesc pastele în apă rece. Se prepară marinată din ierburi aromate şi ulei de măsline şi se toarnă peste paste.


DULCIURI: 8 ouă, 100 g zahăr brun, 300 g făină integrală de grâu, 5 g zahăr vanilat coajă rasă de la 1 lămâie, 10 g scorţişoară, 1/2 linguriţă ghimbir ras opţional, 200 g stafide, nuci măcinate, prune uscate, caise, etc.

Se bat ouăle şi zahărul spumă. Se amestecă zahărul vanilat, coaja de lămâie, scorţişoara şi ghimbirul cu făina. Se adaugă treptat în ouăle bătute spumă. Apoi, se adaugă restul ingredientelor. într-o tavă de copt cu hârtie pergament, se întinde aluatul uniform. Se coace aproximativ 30 de minute la 200°C. După ce s-a răcit se taie felii. Prăjitura se va păstra proaspătă pentru mult timp. Nu se servesc decât 3 bucăţi.


Se ia o lipie (de exemplu, chiabatta – un fel de lipie) pentru a prepara un sandvici gustos de legume. Se unge o tigaie groasă, se sotează usturoiul tocat, se taie lipia în jumătate pe lungime şi se rumeneşte pe ambele părţi peste usturoi. Se împătureşte în folie de aluminiu pentru a se păstra caldă. Se încinge o lingură de ulei în aceeaşi tigaie şi se sotează legumele, la alegere (dovlecel, ardei gras, 1/2 castravete, o vânătă mică) se condimentează cu sare, piper şi pătrunjel tocat. Se umple lipia cu legumele fierbinţi. Se poate adăuga şi o frunză de salată.


PRANZ: ROSII UMPLUTE – 3 roşii mari tari, 1 cană fulgi de ovăz, sare, piper negru, 1 linguriţă pătrunjel tocat, busuioc, zeama de la o jumătate de lămâie

Se înmoaie 15 minute fulgii de ovăz şi se scurg prin presare. Se spală roşiile, se taie în partea superioară şi se scobesc cu atenţie în interior. Se amestecă pulpa cu fulgii de ovăz se condimentează cu sare şi piper negru, se adaugă pătrunjel şi busuioc şi se stropeşte cu zeamă de lămâie. Se umplu roşiile scobite cu acest amestec. Se acoperă roşiile umplute cu capacele tăiate, se lasă o oră la frigider pentru a permite ingredientelor să se înmoaie. Sau se pot pune la cuptor timp de 15 minute la 180°C.

Reţete delicioase pentru mesele de week-end

Cuş-cuşul se fierbe în apă cu sare şi frunze de leuştean aproximativ trei minute. După acest interval, se acoperă cu un capac, lăsându-se aşa până se pregătesc legumele şi carnea. Pentru un gust mai deosebit, la cuş-cuş-ul din cratiţă se poate adăuga un cubuleţ de unt.

Ardeii şi ceapa se taie fideluţe şi se călesc uşor în ulei de măsline. Se adaugă apoi, pe rând, ciupercile şi pieptul de pui, lăsându-se în cratiţă să se pătrundă. Spre final, mâncarea se condimentează şi se mai lasă câteva minute pe foc, sub capac. Când este gata, peste compoziţia de legume cu ciuperci şi piept de pui se toarnă cuş-cuşul, amestecându-se uşor până la omogenizare. Preparatul se ornează cu pătrunjel verde şi frunze de leuştean.

Poftă bună !

Prăjitură cu cremă de nuci


Pentru blat: patru ouă, opt linguri de zahăr, patru linguri de ulei, două linguri de lapte, o linguriţă praf de copt, esenţă de vanilie, coajă rasă de lămâie, opt linguri de făină
Cream ingredients
100 g unt, o cană de nuci măcinate, esenţă de rom, 1/2 cană cu zahăr farin, 2-3 linguri cacao, 50 g ciocolată simplă, 1-2 linguri cu zeamă de lămâie, 1-2 linguri lapte

Method of preparation:

Pentru prepararea blatului, ouăle se separă, albuşurile se bat spumă împreună cu zahărul, apoi se adaugă, pe rând, celelalte ingrediente, amestecându-se uşor. Se obţine astfel un aluat de consistenţa unei smântâni mai groase, care se toarnă într-o tavă unsă cu ulei şi tapetată cu făină. Se coace 15-20 minute. Se lasă să se răcească şi se taie în două, pe orizontal. Se obţin astfel două foi. Prima foaie se aşează pe un platou şi se însiropează uşor cu sirop de lămâie, iar cea de a doua se fărâmiţează şi se foloseşte la cremă.

Se bate untul cu zahărul, se adaugă nucile, esenţa, cacao, ciocolata rasă, zeama de lămâie, blatul fărâmiţat şi laptele. Ingredientele se amestecă bine, iar crema rezultată se întinde peste blatul însiropat. Deasupra se poate presăra nucă de cocos.

Baked fish

O reteta delicioasa de peste cu:cod alb, ulei, cartofi, ardei gras rosu, dovlecei, branza, cus-cus, unt, supa de legume, patrunjel, usturoi, piper, sare.


  • 800 g file de peşte alb cod, merluciu)
  • 3 tablespoons oil
  • 4 large potatoes
  • 2 red bell peppers
  • 2 zucchini
  • 100 g brânză
  • 2 linguri cuş-cuş sau orez, după gust
  • 1 lingură unt
  • 50 ml supă de legume
  • green parsley
  • 2 cloves of garlic
  • pepper
  • salt

Method of preparation:

Se fierb cartofi in coajă, în apă cu sare, se strecoară, se curăţă de coajă şi se taie felii. Se unge o formă termorezistentă cu unt, se tapetează fundul vasului cu fe­liile de cartofi, aşezate una lân­gă alta.

Peste feliile de cartofi se adaugă ardeii tăiaţi rondele subţiri, se presără sare, piper, după gust, căţeii de usturoi feliaţi, se fi adaugă fileurile de peşte şi se acoperă cu dovleceii tăiaţi felii subţiri, pe lungime.

Separat, se fierbe cuş-cuş în apă cu sare, se scurge apa şi se amestecă cu brânză ra­să, pătrunjel tocat, sare şi pi­per, după gust. Acest ames­tec se aşază peste dovlecei.

Se stropesc cu ulei, se adau­gă supa de legume şi se in­troduce forma în cuptorul bi­ne încins pentru aproxima­tiv 35 de minute. Se serveşte imediat.

Festin regal pentru vizita Papei la Iaşi. Iată ce vor mânca invitații la Palatul Culturii

Recepţia şi dineul vor avea loc după plecarea Papei Francisc, şi la finalul concertului susţinut de Gheorghe Zamfir şi Orchestra Metropolitană din Bucureşti. La recepţie sunt aşteptaţi să participe ambasadori, înalte feţe bisericeşti din ţară şi din străinătate, precum şi alte oficialităţi invitate cu ocazia vizitei Papei Francisc la Iaşi.

Patronul de la Castel, furnizorul mesei

Pentru asigurarea serviciilor de catering, Primăria a estimat o valoare maximă de 57.000 lei, iar contractul a fost atribuit firmei Euro Market Junior SRL, care aparţine omului de afaceri Constantin Rădeanu, patronul restaurantului Castel.

Purtătorul de cuvânt al Primăriei, Sebastian Buraga, a declarat ieri că recepţia va avea loc la Palatul Culturii. Din anunţul publicat în sistemul naţional de achiziţii publice putem afla tipurile de preparate solicitate de Primărie şi dintre care vor fi alese felurile de mâncare ce vor fi la dispoziţia celor aproape 600 de invitaţi.

Gustările reci vor cuprinde diverse tipuri de salate (cu piept de raţă şi mango, de dovlecei marinaţi, cu pui şi legume proaspete, de crudităţi cu rodii, de ţelină şi pui, caprese), tartar de pui cu prepeliţă, tartar de vită cu castraveţi, frigărui cu brânzeturi fine, brânză brie cu dulceaţă de coacăze, macarons cu cremă de brânză fină, panna cotta cu infuzie de parmezan şi busuioc, cannoli cu piept de raţă şi dulceaţă de ceapă, pacheţele de primăvară cu tzatziki, muşchi de porc cu ierburi pe cruton aromat, viţel marinat cu cremă de brânză picantă, tartă cu ficat de gâscă, bresaola cu rucola, prosciutto e melone şi cornet cu spumă de gorgonzola şi fistic.

În ceea ce priveşte preparatele calde, bufetul cuprinde: pulpe bibilică caramelizate cu sos de portocale, rasol de miel cu sos brun, muşchi de vită cu salsa de anchoua, antricot de vită la cuptor cu sos de măsline, ceafă de porc marinată afumată la grătar, piept de pui marinat în salsa curry, piept pui cu ciuperci de pădure şi trufe, aripioare de porc cofiate cu sos brun negru, fălcuţe de porc, muşchi de porc cu sos cagane, cotlete de miel cu sos de ierburi, pulpă de iepure cu praz, obrăjori viţel cu sos maracani garnituri, plăcintă de cartofi, cartofi gratinaţi cu caşcaval, rulou de brânză la cuptor, legume înăbuşite, legume la cuptor, cartofi copţi cu trufe, ciuperci la cuptor, legume thai, cuş-cuş cu legume şi diverse salate (coleslaw, de varză cu morcov şi mentă, de ardei spa­nioli, verde cu lămăie, de rucola cu roşii şi parmezan şi de ierburi aromate).

Nu în ultimul rând, la desert, invitaţii vor putea alege dintre prăjituri cu ciocolată, minieclere, prăjituri cu fructe de pădure şi altele.

&bdquoRecepţia va avea loc după concertul lui Gheorghe Zamfir. Toate pre­paratele au fost alese de către Primăria Muncipiului Iaşi&ldquo, a spus ieri purtătorul de cuvânt al Primăriei, Sebastian Buraga.

Gardurile de protecţie sunt aduse din Harghita

Un alt contract încheiat recent de Primărie vizează amplasarea a 2.500 de garduri metalice în zona Palatului Culturii pentru a crea zona de securitateşi culoarele de deplasare necesare bunei desfăşurări a evenimentului.

Munici­palitatea a atribuit contractul unei firme din Harghita (Euro Ecologic SRL) pentru 101.056 lei (fără TVA), iar preţul include transportul, închirierea, montarea şi demontarea gardurilor. Acest lucru înseamnă 40 lei/gard, în condiţiile în care achiziţionarea unor garduri noi ar costa de peste cinci ori mai mult/bucată.

Pentru asigurarea scenei pe care va susţine discursul Papa Francisc, municipalitatea a contractat o firmă din Braşov: Sing Grup SRL, iar costurile se apropie de un milion lei (cu TVA).

Scena, alături de întreaga logistică necesară, va fi montată cel târziu cu două zile înainte de eveniment şi se va întinde pe o lungime de aproape 50 metri (podium central şi două gradene laterale unde vor fi invitaţii speciali şi un cor).

Pentru concertul susţinut de Gheorghe Zamfir şi Orchestra Metropolitană din Bucureşti, municipalitatea a contractat o firmă nou-înfiinţată cu sediul în Miroslava (R&A Events&Concerts SRL-D), dar societatea este condusă de clujeanul Radu Groza.

Un public de 100.000 de oameni

Nu în ultimul rând, Primăria a semnat un contract cu firma sibiană Novalis pentru închirierea a 303 toaletele ecologice, 10 dintre acestea fiind pentru persoane cu dizabilităţi, iar 3 din gama de lux (complet automate, au rezervor de apă curată, apă reziduală, iar curentul electric pentru funcţionarea pompelor şi a aerului condiţionat este furnizat de generatorul propriu).

Contractul ajunge la peste 100.000 lei (inclusiv TVA). Papa Francisc se va afla în Iaşi pe 1 iunie în intervalul 17.30 - 19.00. Pe scena din faţa Palatului Culturii, suveranul pontif va ţine o alocuţiune în faţa unui public estimat la aproape 100.000 de persoane.

Ulterior, la plecarea Papei Francisc, la Palat va avea loc concertul susţinut de către Gheorghe Zamfir, iar, în încheierea serii, va fi organizat dineul la Palatul Culturii.