Traditional recipes

Grilled fish with corn, tomatoes and zucchini

Grilled fish with corn, tomatoes and zucchini

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Heat the grill or toaster, over medium to high heat.

Salt and pepper the fish with ¼ teaspoon of salt and 1 teaspoon of pepper. In a cup, mix the jam with the mustard. Grease the fish slices with half the amount of mixture.

In the center of each of the 4 aluminum foils (square, 30x30 cm) put corn, tomatoes and zucchini, in equal quantities. Sprinkle with garlic, salt and pepper remaining, bell peppers and oil. Wrap the foils well.

Brown the fish and the packages of vegetables on the grill or on the grill. Turn the fish over. Grease the slices with the rest of the mustard mixture. Brown for 4-6 minutes, until the fish becomes opaque in the center and begins to crumble if it is stung with fruculita. The packages with vegetables are carefully unwrapped and served with fish.

Bring water to a boil with a pinch of salt, and prepare a very hard polenta.

Take it off the heat and mix it with the grated cheese, then spread it in a 1.5 cm layer on a tray greased with a little oil.

When it has cooled well, cut it into suitable cubes and fry them in the grill pan, not greased with fat.

The cornflakes are passed through the food processor, or ground with a fine twister, until they have the consistency of breadcrumbs, and the eggs are beaten well with a pinch of salt.

Peel the garlic and grind it well with a pinch of salt, then mix it with diced tomatoes (in my case, from the jar) and pepper and basil and a little oil. The result is a very good sauce.

The fish is checked to have no bones, even if it is fillets, it can happen, then it is passed through the egg, through the breadcrumbs and again through the egg and breadcrumbs.

Fry the fish in oil and serve it with great appetite, along with grilled polenta, sauce and a salad full of vitamins!
Good appetite!

Grilled vegetables & # 8211 pumpkin, eggplant, mushrooms, asparagus, onions, peppers

Grilled vegetables & pumpkin, eggplant, mushrooms, asparagus, onions, peppers, tomatoes. Recipe for grilled vegetables or grilled pan (grill pan) & # 8211 grilled vegetables. How to make the best grilled vegetables? Vegetable garnish. Grilled zucchini, grilled eggplant, grilled asparagus, grilled mushrooms, grilled red or green onions, grilled tomatoes and grilled red, yellow and green peppers.

I do this often in the summer grilled vegetable garnish and use as many seasonal vegetables as possible: mushrooms, classic zucchini or zucchini, eggplant, kapia or fat peppers, red, white or green onions and cherry or classic garden tomatoes.

These grilled vegetables are easy and quick to prepare and are a healthy side dish to roast meats or a fel vegan self-contained & # 8211 o post recipe. If you do not have all the vegetables listed above at hand, there is no problem: make a recipe with what you have and what you like.

I do fall and winter baked vegetables and I assure you they come out delicious too & # 8211 find the recipe here. I use root vegetables (carrots, parsnips), potatoes, cauliflower, peppers, eggplant, zucchini, onions and garlic.

In summer we go out to the green grass and cook a lot and grill with wood, charcoal or electric. Besides the traditional ones head to scratch it (recipe here) or grilled minced meat rolls (recipe here) we also like to put some vegetables to bake. They are very good and fragrant!

They are prepared with very little oil and can be seasoned to taste: only with salt and pepper or hot pepper flakes, dried herbs (thyme, basil, oregano, rosemary), garlic powder, etc.

I like to make them naturally, only with salt, a little pepper and oil and to sprinkle them after baking with a little simple mujdei or with green parsley mujdei (see here about 5 fine mujdei recipes). The Italians sometimes sprinkle them with a little balsamic vinegar at the end & # 8211 I think you know the famous & # 8222grilled vegetables& # 8221 or & # 8222mixed grilled vegetables& # 8221 from Italian restaurants. You can also add a few drops of lemon juice if you want something sour.

From the ingredients below I got a large tray with grilled vegetables enough for 6-8 people. You can adjust the quantities as needed. Know that they are tasty and cold the next day.

Label: barbecue

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Grilled vegetables

When it comes to grilling, we must not only think that we can make meat on it, but also grilled vegetables. When I saw Laura's recipe, I wanted to try them too and since then I always make them when we go to the grill.

For the recipe grilled vegetables you can use several kinds of vegetables: pumpkin, mushrooms, tomatoes, peppers, donuts, eggplant, onions, etc.

Video: Φυτεύουμε ντομάτες.. (June 2022).


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