Make a sauce by mixing the following ingredients: lemon juice, a tablespoon of soy paste, a few finely chopped dill sprigs, salt, chilli paste. We will marinate the fish with this sauce. Grease the fish well with this sauce and pour the rest on top, cover the bowl with the food foil and then put it in the fridge for an hour.
After marinating, we take the fish and give it the following ingredients (exactly in written order): flour, beaten egg and then breadcrumbs. Put a frying pan with hot oil and in the very well heated oil we will fry the marinated fish. Drain on a napkin.
Put the diced potatoes on a plate, pour a little oil, salt, pepper and sprinkle with parsley. We will place the breaded fish next to the potatoes.
The fish is served with lemon juice and good white wine.
Salad with vegetables in tomato sauce
Fish is very suitable for dinner because it is prepared quickly and easily digested. It's all about having the necessary things prepared in advance, ready to be cooked with as little effort as possible, so it's a good idea to always keep a few pieces of fish in the freezer, clean and portioned, because a trip to the fishery is not always easy. . Also, frozen vegetables are very helpful in winter, bought or prepared in autumn, with a sense of housekeeping.
We used fillet fillets for this recipe, but you can replace it with carp, sea trout or whatever fish you like.
Ingredients (4 servings):
4 pieces of pikeperch fillets (with or without skin)
1 tablespoon flour
1 tablespoon breadcrumbs
Vegetables (peas, green beans, carrots, peppers - what do you have)
1 clove of garlic
1 glass of thick tomato juice, passata
1 bay leaf
1.Wash the fish quickly in cold water, wipe with a towel, salt and pepper.
2.Thaw the vegetables, if necessary, sauté in a pan with olive oil, together with the garlic clove and bay leaf, simmer for a few minutes and quench everything with the tomato juice.
3.Heat a thin layer of olive oil in a pan. Mix the flour with the breadcrumbs, season again with salt and pepper, pass the fish through this mixture and brown it on each side for a maximum of 2-3 minutes.
4.Transfer the fish to a pan with the vegetables, add more sauce and water if needed, then sprinkle with olive oil and simmer for about 10 minutes, covering the pan with a lid.
5.Sprinkle fresh parsley at the end and serve.
Coriander & # 8211 Health Benefits
In addition to these properties, it also has those to relieve stomach pains, fight bloating, as well as to increase appetite. For this purpose, infuse 1 teaspoon of crushed seeds in 300 ml of boiling water, and the resulting coriander tea is drunk warm, divided during a day.
Coriander fruit is used in digestive dyspepsia, as an appetite stimulant, to combat intestinal worms and abdominal pain in children, to increase milk secretion and for rheumatism.
To treat rheumatism, prepare a decoction of 3 tablespoons of fruit in half a liter of water. Boil for 20-30 minutes. Strain and add to the bath water, which should not exceed 37 degrees.
The fruits are part of Plafar teas for the treatment of biliary dyskinesia, dyspeptic syndromes, hyperacid gastritis, gastric ulcer, abdominal colic in adults, bronchitis, as nerve sedatives, general tonics.
We are still pampered by summer, even if autumn has come on the calendar. And as we have become accustomed to in recent years, September will certainly be a month with high temperatures. So I thought I would show you how to prepare some recipes based on lamb, which go very well at this time, not just in winter.
Baked lamb leg with vegetable sauce
Take a leg of lamb's back and stuff it with garlic, rosemary and thyme. Sprinkle with salt, crushed black pepper and olive oil and give it a spa-worthy massage. Then leave it to cool for at least 3-4 hours or, even better, overnight. But it can stay in the fridge for two days to marinate. When it is to be put in the oven, take 3-4 carrots, two peeled onions, half a celery, all cut into large pieces, 2-3 bay leaves, 2-3 cloves of garlic and peppercorns and place on the bottom of the tray. , and put the lamb leg on top. Pour half a glass of white wine and half a glass of basic vegetable soup. Put in the oven for 50 minutes at 180 o C. Remove and cover with baking paper moistened with water, and on top cover with foil and put back in the oven, this time at 160 o C for 3 hours. Remove the pulp and strain the remaining sauce into the pan, and discard the vegetables.
Lamb chops with new potatoes
The chops are so tender and taste so delicate that it's a shame they're marinated. I prefer to put them directly on the grill, only with salt and pepper. But next to it I want to make a new potato garnish. Wash the small potatoes well, as they are in the shell. Then cut in half and leave for about 30 minutes in salted water so that the salt enters them. Drain and wipe off water. Take leeks separately and cut into slices. We still need 2-3 cloves of coarsely crushed garlic, rosemary, thyme, smoked paprika, salt and pepper. Saute the potatoes in olive oil for about 7-10 minutes until soft. Add the garlic, spices and after a few minutes add the leeks and leave for a few more minutes. When ready, add chopped parsley. Along with the chops and the potato garnish with leeks, you can also put halves of tomatoes made on the grill.
If you do not have new potatoes, you can also use normal potatoes, also with well-washed peel and cut into large cubes.
If you want to speed up the process of cooking vegetables, then you can blanch the potatoes for 2-3 minutes and then saute them as in the steps above.
Eggplants & # 8211 properties and benefits
There are purple, black, green or even white eggplants. Let's see what eggplants contain and what health benefits they have.
82 grams of raw eggplant contains 20 calories, 5 g of carbohydrates, 3 grams of fiber and a number of nutrients:
- vitamin B1
- vitamin B3
- folic acid
- C vitamin
- vitamin K
In addition to these common nutrients, eggplant also contains a large number of antioxidants.
It stands out in particular anthocyanins, which function both as pigments and as antioxidants.
Nasunina is the most valuable of this category of antioxidants. Studies in the test tube have shown that nasunin protects cells from free radical damage.
Scientists claim that antioxidants in general can protect us from many chronic diseases, such as heart disease, diabetes or cancer.
Due to their rich content in antioxidants, eggplant has cardioprotective effects and can reduce the risk of heart disease.
In a study of rabbits with high cholesterol, 10 ml of eggplant juice a day lowered LDL cholesterol and triglycerides. The experiment lasted 2 weeks.
Another research on animals showed that the addition of raw or grilled eggplants to their food improved heart function and also reduced the severity of heart attacks. The eggplant treatment lasted 1 month.
Another benefit of eating eggplant is lowering your blood sugar. This is due to the high fiber content.
Eggplant polyphenols also reduce blood sugar absorption and increase insulin secretion.
Fiber is also responsible for the weight loss effect of eggplant. In addition, they are low-calorie foods and can be easily included in weight loss diets.
As I wrote above, 82 grams of raw eggplant contains only 20 calories.
Boil the potatoes in salted water. It is preferred to boil them directly in the shell. Be careful not to let them break too much. Leave to cool and peel.
The second stage:
Cut 1 cm thick slices. Separately, beat eggs in a bowl and mix with grated cheese, salt, pepper and chopped dill.
The third stage:
Put oil (or butter) in a pan to heat. Take the potato slices and pass them through the egg. Let it fry in hot oil for about 5 minutes on each side!
This one potato garnish goes very well with garlic sauce or sour cream.
Baked ribs with potatoes and mushrooms - a food as simple as it is good!
Baked ribs with potatoes and mushrooms. An easy to prepare dish, perfect for a family lunch or dinner with friends.
METHOD OF PREPARATION:
1. Marinate the ribs. Cut them into portions, then add salt, pepper, oregano, crushed garlic and mayonnaise. You can use oil instead of mayonnaise. Mix the ribs very well and leave them to marinate.
2.Cut the onion in half into rounds, and the mushrooms - medium-thick slices.
3. Heat the pan with oil, add the onion and simmer until translucent. Then add the mushrooms and fry the vegetables for another 2-3 minutes. Mushrooms and onions can be used raw.
4.Cut the potatoes into slices, quarters or slices.
5. Grease the pan or baking tin with butter, place a layer of onion with mushrooms, then add the potatoes and season with salt and pepper. You can add paprika or pumpkin, experiment!
6. Place the marinated ribs, pour the water and put the tray in the preheated oven at 180 ° C for 40-50 minutes. If the meat starts to brown too much, cover the pan with foil. The last 10 minutes you can set the temperature to 200 ° C.
An extraordinary lunch of garnish and meat cooked together. All the ingredients soaked up the tastes and flavors. A quick recipe, but so tasty.
Salads for children. Warm chicken salad
500 g cooked and diced chicken
200 g finely chopped celery
2 tablespoons lemon juice
100 g grated cheddar cheese
2-3 sprigs of finely chopped green onions
1 bunch of finely chopped parsley
Method of preparation
Preheat the oven to 220 ° C. Grease a baking tray with oil or butter. Mix chicken, celery, mayonnaise, almonds, lemon juice and onion. Season with salt. Half of the croutons are put in the chicken mixture. The composition is placed in the baking tray. Sprinkle with cheddar cheese.
The remaining croutons are mixed with the melted butter. Place on top of the grated cheese layer. Bake in the pan for 15-20 minutes. Remove, serve with green onions and parsley sprinkled on top.
Be careful how you cook it
If you are used to frying fish, in the diet it is necessary to choose other options to prepare it. You can put it in the oven with sauteed vegetables. It will be delicious, because they will borrow from the flavors. Grilled fish is dietary, so you won't have a lot of fat and calories. Don't be afraid to choose a type of fatty fish, such as salmon, mackerel or trout, once a week. It is also excellent for the heart, not only satiating and low in calories.
How much do you lose?
Eat fish with steamed vegetables, such as broccoli or carrots, which are high in nutrients and low in calories.
Pool fish that we can serve apart from hake
We have nothing against the pieces of hake from fish caught from the original source, which was then frozen and kept in proper condition, the white and soft meat being generally appreciated. But many kinds of fish that can be obtained on the local market are worthy of being appreciated and present in the offer of restaurants on the beaches and on the beach. Creatively prepared, Eastern European species have the characteristics of fish from other parts of the world, and adopting international and national traditions and techniques can successfully appear on the plates of summer terraces.
The splendid invention of Peruvian gastronomy is ceviche, a preparation that has already become known all over the world. Ceviche is actually marinated fish, cut into pieces and salted. It is usually marinated with citrus juice, making fish meat ideal for salads. The dish can be used both in elegant kitchens and in the offer of street food of the premises inside the swimming pools. It can be combined with lettuce, seasonal tomatoes, grilled and chilled zucchini, or with a spicy corn salad. Be sure to ask for homemade bread for a gastronomic experience close to perfection!
Another extremely popular type of fish is cod, popular especially for its caviar, which can be easily obtained and at a stable quality, almost as a guarantee.
The combination of fried fish and french fries has an international reputation and this kind of combination can be made wonderfully from local fish. The most popular fish in the Eastern European region is the catfish. It can be prepared in any way - toasted bread, but also in a creamy mixture of flour and beer. And as a side dish we can ideally offer Aviko french fries, but we can also serve fish with SuperCrunch french fries. You can't miss homemade mayonnaise, a Ravigote sauce or remoulade.
In summer, fish can be used for different types of salad, by reinterpreting or "updating" the carp recipe marinated in vinegar. An ideal choice for this purpose is crucian, which is an ideal basic ingredient. The secret is the combination of flour, eggs and breadcrumbs in which we fry the fish, which we then put over a salad juice with vinegar, onion and other vegetables. The vinegar in the salad juice will help the fish pan to maintain its texture and will soften the fine and thin bones, and the salad will be a refreshing one. Depending on your preferences, we can add parsley, tomatoes, possibly baked and marinated peppers.
A cold type of fish is one prepared with oil. It is a refreshing summer recipe that can be offered in creative ways, with many tastes and that can be combined in many ways. For this way we recommend the use of fish belly. It is meat that can be obtained quite easily and is not expensive. We put the fillets in an oil pan, and we confit the preparation for about 15-20 minutes in the oven at 100 degrees. Let the fish cool in oil, then serve it whole or cut into pieces. Tomato sauce is an ideal combination, but the pot can also be a wonderful side dish, just like a green bean salad with citrus, or a mayonnaise with garlic and marinated onions.