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Rice baskets with avocado paste - gout-free recipe

Rice baskets with avocado paste - gout-free recipe

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After recently talking about types of gluten-free flour, here they come with another recipe that can be prepared very easily and quickly. Even if we do not suffer from celiac disease, it is still worth noting that the use, at least from time to time, of gluten-free types of flour is a healthier option ... and who doesn't care about such a thing?
I, for one, admit that I've been flirting with this idea lately, not for. that I would suffer from any intolerance, but in a world invaded by E's, I try to maintain a healthy diet in my family, without excesses ... but also without extremes :)

Pt. these wonderful baskets we need:

  • 100 gr. long grain rice
  • 200 gr. rice flour
  • 2 tablespoons pumpkin oil (you can use any type of oil you have at hand)
  • salt
  • dried greens in powder form

Pt. avocado cream:

  • 1/2 avocado baked well
  • 2-3 teaspoons lemon juice
  • salt, pepper to taste

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Rice baskets with avocado paste - guten-free recipe:

Boil the rice well, wash it with cold water, strain it and pass it in the blender together with the oil and a little water, until it becomes a paste. Pour into a bowl, add salt, dried greens and rice flour. Knead everything well, until it becomes a hard dough, which is left to "rest" for about 2 hours.

After this time has elapsed, the cast iron form is removed in acres, we will form the croquettes (similar to the walnut one ... you know, that old-fashioned shape from our parents' time :)) and it is heated on the stove / plita. Grease with oil, and spread the dough on a sheet on the board, cut circles that are placed in a hot shape on the stove. Bake on both sides approx. 5 min. in total. Now the baskets are ready and out of shape!

After they have cooled, prepare the avocado paste: the avocado half is peeled, and the pulp is passed with the mixer, together with the lemon juice, salt and pepper.

The baskets are filled with green paste, decorated and consumed immediately. Eventually, it can be stored in the refrigerator max. 1 hour.

Tips sites


if you do not have such a form of cast iron, quite difficult to find, you can use individual forms of savarine, and bake the baskets blindly in the oven Enjoy!

Method of preparation

I was very surprised to see that I still don't have leek food with olives among the recipes, so tasty and easy to make. I always prepare it with love and infinite appetite, being one of those dishes that teleport me back to my grandparents' house.

Wash the leeks and clean them, keeping only the white part. Onions cut into scales and leeks cut into 2-3 cm pieces are fried in oil (photo 2), over low heat, until soft. Be sure to use a pot that can also be used in the oven!

Pour the tomato sauce and eventually add a cup of water to make the leek juicier (photo 3). Add the olives (photo 4), cover the pot with a lid and let it boil (photo 5). After 10 minutes add salt, pepper, bay leaves, sugar and cook for another 5 minutes.

Finally, put the pot (without lid) for another 15 minutes in the preheated oven at 190 degrees. Take out the bay leaves and serve hot, with fresh bread next to it. Good appetite!

May 1, 2009

How to organize Swedish buffet

I was and am a fan of the Swedish buffet. In general, when I have more many guests or when it's a holiday, I prefer this type of meal. It has the advantage that you can prepare and arrange everything in advance and you do not have to, as a host, to become a cook and waiter and not have time to talk to guests. I went to onomastics or other kinds of parties where the poor housewife, after cooking all day, had to commute between the kitchen and the living room, to put the plates for the soup, to take them, to bring the colds, then the sarmales, etc. The guests treat her like a cook, one asks for salt, one asks for water, another never finishes from the plate. Then, not all guests come at once. When the diners have reached the sarmale (some also want hot polenta), others appear for whom the appetizers must be brought again. After about 2-3 hours, you see the host staggering to her feet as the party intensifies. Then there's another aspect (I'm a feminist): everyone in the house is partying with the guests, while the wife and mamma is absolutely absent from the pleasure of the party (some don't even eat anymore), having so much to work on. The image of the respective family is that of the cheerful and partying man and of the woman repudiated at the tail of the pan. I prefer the image of a harmonious couple. Therefore, I think that by organizing a buffet meal, you can show yourself in front of the guests elegantly and as a real partner of the husband, not as a maid.
Another aspect> as the host's friend, you are tempted to help her or sometimes she even asks you for help. I admit that I did something else and, I don't know why, I didn't feel good and it seemed like something. de mahala. Later I read in the Code of Elegant Manners that it is in great bad taste for a lady invited to a party to enter the host's kitchen or get rid of the tables!

How we organize the job
It is not at all easy to make a successful Swedish buffet. For such a table does not mean only salamis and cheeses with olives, saltines and sweets from the trade. Usually, the Romanian Swedish buffet, if we can put it this way) includes salami and cheese, meatballs, salads with mayonnaise - beef, celery, snails, and vegetables appear only as salad leaves if decorated on the edges of the plates. In other parts of the world, we have seen that such meals are served with many sauces (dip) with all kinds of raw vegetables cut under the shape of baguettes (carrots and celery are not missing), along with cheese and many fruits. It would be good to combine the two types of tables.

About salami
If it was a rarity in Ceausescu's time, now summer salami or even the best is a common food and has nothing to look for on a festive table, where more refined food must be served. It's so ugly to see a plate of appetizers filled with salami at weddings. It must be replaced with any meat dish made in the kitchen - meatballs, schnitzels, rolls.

To make an impressive buffet, it can be easy, if we take into account a few simple rules, which means VARIATION:
- half of the products on display will be protein (cheese, meat) and half vegetables and greens such a buffet will impress with color and abundance
- protein foods will be varied (mandatory)
meat (steaks, rolls, dishes)

- we will prepare some pasta and salads with which we will fill vegetables (tomatoes, peppers, olives, mushrooms) or presented as salads or on bread, in pancakes, choux-ri, eclairs, tarts, baskets, etc.

- appreciated are eggs and stuffed mushrooms, pies.

& # 160ORNARE
* in order to better present the plates, try to improvise a pedestal on the table (placed next to a wall), to present the plates on 2 steps (they look more beautiful and are easier to serve)

* to color some sweets, appetizers, sauces, etc. we can use natural vegetable dyes such as: beetroot juice, carrot juice, fresh or canned berry juice, fresh juice extracted from spinach.

* in winter, a cake dressed in whipped cream is quickly decorated with a few sprigs of fir from which we catch brown or white chocolate cones and globes.

* plates with sandwiches or sandwiches greased with liver pate or olive paste are garnished with thin strands of white butter

* a plate of caviar can be garnished with lemon slices, alternating with small rolls of marinated fish (stuffed with donut or pickled cucumber, which are commercially available)

* the cheese dishes are decorated with decorative colored toothpicks in which we infuse grapes, olives, slices of fresh cucumber, radishes

* in the platters with smoked fish, we use toothpicks in which we cut toothed slices of lemon, olives, flowers cut from red donut, other marinated vegetables (white and purple cauliflower, cubes of marinated zucchini, mushrooms)

* overlapping rings of red and white onions are indicated on fish trays (smoked)

* in the middle of a plate with breaded shrimp or meatballs, place a cup (half a large tomato, orange or lemon) filled with a spicy sauce

* large, white onion rings, made of bread, will successfully accompany many snacks

Do not miss the various fruits and cakes:

Ingredients Fish paste & # 8211 tuna & # 8211 simple recipe in 5 minutes

  • 100 grams of canned fish, drained oil or its own juice
  • 100 grams of mayonnaise
  • 100 grams of butter with 82% fat
  • juice of 1/2 lemon
  • salt and ground white pepper
  • optional: 1 teaspoon shallot onion or grated red onion
  • optional: slices of toast, salmon or trout caviar, thin slices of lemon and greens, for a presentation like the one in the pictures

Prepare simple fish paste & # 8211 tuna & # 8211 recipe in 5 minutes

As you may have noticed, this recipe is based on equal parts of canned fish, mayonnaise and butter. It is very easy to reduce or multiply the amount of the preparation, just keep in mind that the weight for each of the 3 basic ingredients is equal. One more thing, to make things work quickly and quickly, take the butter out of the fridge in time, so that it is soft.

Preparation of

1. Drain the canned fish through a sieve. Quite by chance, I discovered that the solid part of a regular can of tuna in its own juice weighs exactly 100 grams.

2. I prepared more mayonnaise, because I made this fish paste for an occasion when I offered several cold appetizers. Simply add over the well-drained tuna liquid 100 grams of mayonnaise (weighed), no matter what kind of mayonnaise, it can even be bought or, why not, vegan mayonnaise, for those who do not tolerate well eggs.

3. Optionally, you can also use a splash of onion, which will bring a note of freshness in this combination. I use a maximum of 1 teaspoon of red onion or shallot, because they have a milder taste, grated on the finest grater.

4. Put the tuna, mayonnaise and onion in a bowl (if using it).

5. Process everything with the hand blender until you get a fine cream. If you do not have a hand blender, grind the drained fish as well as possible with a knife, then mix it with mayonnaise.

6. Now add the soft butter, in pieces, over the fish and mayonnaise paste and mix (also with the hand blender or with a mixer) until it is perfectly incorporated.


7. Any fish dish requires a note of acidity, in this case, I add the juice from ½ lemon, you can add more or less lemon, to your taste.

8. Finally, season the fish paste with salt and white pepper, to taste, mix well, wrap the bowl and refrigerate ½ hour & # 8211 1 hour, before serving.


Fish paste & # 8211 tuna is served as an appetizer, cold, can be presented both as such, in a bowl, possibly sprinkled with a little greenery (chives go well, or dill), can be spread on bread spreads fried or fresh or can be mounted on canapés or crackers, as I did, with the help of a post to which I attached a dui with the star opening. After sprinkling the hazelnuts with tuna paste, I decorated them with salmon caviar, a small piece of lemon and 1 dill.


Once finished, the fish paste & # 8211 tuna can be packed in a casserole. Press well with a spoon so that there are no air holes and cover with a lid. It can be stored in the refrigerator for 3 days at a temperature of 2-4 ° C. In these few days we will strive to find a suitable use.

Marcel Iorga

I decorated it with a sprig of red currants (sour and also).

The combination is great! The flavors of the product are perfectly combined!

A delight, which I will repeat every time I have the opportunity!

Wild boar with avocado paste (Marcel's wild boar). Done!

And of course I have to specify:


what a combination of big days, game + guacamole, absolutely fantastic!

You are right! I couldn't believe that "I took out" a steak treat too!

Sounds good for my taste buds and at the presentation on the plate you outdid yourself .. it's already "light and color", it looks like a Tonitza canvas. ))). Many people cook but few make art out of it. Congratulations!

You left me speechless!
And I still don't have words!
Me and Tonitza! Wow!
Thanks! I'm honoured!
Maybe if I also posted omelets, french fries and small grilled potatoes, I wouldn't have the disposition to make something beautiful and special. And I say this because it's not possible (I don't do this in a restaurant where you have everything, but in the house with a very limited stock of "other breezes"). In those cases, I would only be interested in posting! And for it to be read! And every day to post and be & quoturmarit & quot to have & quotaudienza & quot!
And from what you've noticed, I don't do that!
So I do something beautiful and tasty but I can't compare myself with famous painters!
Anyway, thank you for the beautiful appreciation and comparison!
I wish you all the best!

2 glasses of rice,
4 glasses apart,
1 onion,
1 zucchini,
1 red pepper,
1 small box of peas,
1 teaspoon of saffron,
salt, pepper, olive oil,

Finely chop the onion. Zucchini, pepper is chopped into small pieces. The peas are leaking.

Cook the onion until it becomes transparent in 2 tablespoons of oil. Then add the pepper and zucchini. Add salt and leave the pepper until the vegetables soften slightly.

Add the rice, mix for 1 minute with the vegetables, add the water and the saffron. Mix well and simmer covered for 15 minutes, over low heat.

The food is ready when the water has dropped and the rice is boiled.

How to make hamburger buns or burgers & # 8211 soft and fluffy breads?

How is the dough prepared for buns?

For the dough, mix the water, milk and butter and put them on the fire until the butter melts. Don't let it boil. We take it off the heat and let it cool for as long as we can put our finger in the liquid and we don't burn ourselves.

Meanwhile, mix 300 g of flour with the crushed yeast and sugar.

Add the slightly cooled liquid, mix well and then add the whole egg.

Finally, add the rest of the flour mixed with salt and knead a light and light dough that we do not leave to leaven at all, but process immediately.

How to shape hamburger buns?

To give a beautiful shape to some buns, it is not enough to pull out a handful of dough and simply place it in the tray. The dough requires a little pre-processing. We start with portioning with a squeegee or a knife. If we pluck with our fist, we will ruin the dough and it will not grow evenly.

I recommend working with the scale even if you manage to divide them ochiometrically, a bun will have somewhere between 115 and 120 g. Divide the dough into 2 halves, then into quarters. You will get 8 servings (I have 16 because I made a double portion).

We take a piece (while we cover the others with plastic wrap so that they don't dry out) and form a disc out of it. Slightly pull the edge a little and bring to the middle and proceed around.

Finally, place the ball of dough on the table (with the part glued down), rotate it between your palms and then place it on the baking paper.

I placed 8 buns in one tray and 8 in the other. You will have a secure tray. I left them to rise covered with a clean kitchen towel for 45 minutes.

After the 45 minutes, they increased considerably in volume.

I took another tray and lightly pressed the buns with it. So I flattened them about 1 cm down. (we don't want them to be very bulging).

I chose to grease the hamburger buns with a yolk rubbed with 2 tablespoons of milk. Just to have a slight gloss, without forming the crust specific to the egg.

On top I sprinkled sesame seeds, flax, sunflower seeds and black salt. You can sprinkle nothing and leave the buns simple.

I thus obtained 4 buns of each kind. You will have 2 of each kind.

Jan. 5 2009

Orange marmalades - Culinary journey

Many of the culinary habits of the English are known throughout the world five o'clock tea as well as the accuracy and discipline of meal times belong entirely to them.
I remember a movie set in India by a local doctor waiting for an Englishman at dinner. He was terribly worried that he wouldn't be able to please them and judged them quite harshly. , with simple, natural foods, with fruits and sweets, they need meat - meat - meat - with a lot of sauces, then I have to look for chairs and cutlery (they don't have anything like that in the house). , compared to an Indian.)
We can say that the Indians were right, but only from their point of view.
In India, where it is so hot and people live at a slower pace, there is no need for hot, consistent food with as much protein as in England (in the cold and fog and rain).
Then, drawing a parallel between the English and the Indians, there are other races and they have a completely different metabolism. I no longer say that we humans are what we eat, but also what our ancestors ate, each people creating, over time, a genetic pattern. In the context of modern life, eating habits can change gradually, depending on the changes in the rhythm of daily life.
And our traditional Romanian food (like in the sheepfold.) Is incriminated as being too consistent. It is, of course, consistent only for a person who lives in a city, goes to work in the car and has a somewhat static job. But this type of food was created by a people of shepherds and farmers, who had to face harsh winters and hard physical work. For them, bulbul, pork and sour cream food was just right.
I think that we, now, must change our eating habits, but without moving radically away from tradition. I don't agree with Asian diets (this is where I wanted to go!), To adopt the Chinese way of eating, for example, which is completely foreign to us.
Of course, an evening at an exotic restaurant is something very tempting and pleasant, it attracts me to something else and that is why I set out to write these imaginary culinary journeys. But when it comes to our basic diet, we need to focus on what we have and what we are. It is a principle supported by many therapists, doctors and nutritionists.
The famous clairvoyant Edgar Cayce recommends, for the cure of many diseases, the consumption of local fruits and vegetables, grown in his homeland (he insists a lot on the healing and regenerating power of berries, which our country does not lack).
Returning to England, English breakfast is frightening to dietitians and no doctor would recommend it. I think the English need him before he gets out in the fog and cold.


Pudding or.
. toast with all kinds of jams

I made this orange jam many times, years ago. Now we have given up, because the oranges that are found in our trade (most) are injected with various preservatives and their peel is no longer edible. If you find organic oranges, make this jam and you won't be sorry.
I translated the recipe, about 20 years ago, from a book with traditional English food.

We need 1.5 kg of oranges (preferably not very large, but slightly smaller and more intensely colored), 2 lemons, 3 liters of water, 3 kg of sugar.
Wash the oranges and put them in a pot of water for 20 hours. We change the water about twice (the bitterness will come out of the shell).
Cut the fruits in half and squeeze the juice. We pass the squeezed halves completely through the mincer and mix them with water. Bring to the boil, then simmer for 2 hours. Add the sugar and stir to dissolve. Keep on high heat, boil for a quarter of an hour, then turn on low heat. Add the orange and lemon juice. Take the foam and let it boil to the desired consistency.
It is a fine jam, good for breakfast but also for pancakes and puddings. I would really like to do it again, but I don't know where to get some good oranges.
Or I do it with oranges from the supermarket, only without the peel (in this case, I will have to reduce the amount of water). For now, I don't know, I'm still thinking, if I change the recipe I will communicate the result.
It's so cold in our country that tea and hot food, like in England, are only good.

Method of preparation

I recently discovered black rice. I find it wonderful. Very interesting and the fact that in fact when it is boiled it changes color and becomes dark purple.
This is due to the fact that it is rich in anthocyanins, natural antioxidants that are usually found in the composition of black berries such as blueberries, blackcurrants or blackberries.
It has a special taste.
In ancient China, it was forbidden for ordinary people to consume black rice, being consumed only by nobles.

It is interesting to read a little about its history.

And to share a simple recipe.

The rice is boiled with the two cups of water. I read that hydration in water before cooking is also recommended. Boil on low heat for 20-30 minutes.
After it boiled, I put it in a sieve and washed it with warm water. It doesn't get sticky. Then I put it in the bowl, I added the raw chopped vegetables, the oil and the spices, I mixed them well and then it is ready to serve.
It's delicious and very filling.

Russian salad with avocado mayonnaise (fasting)

Fasting Russian salad with avocado mayonnaise: this is one of the most common salads on Romanian tables, often called fasting beef salad (it is similar).

Russian salad or Russian salad is easy to make, a little meticulous because the vegetables are cut into cubes and it is absolutely delicious. And done with avocado mayonnaise (see recipe) is also extremely healthy, without much cholesterol and fasting. & # 128578

Here are just a few examples of such recipes: