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Egg salting with Greek spices and french fries

Egg salting with Greek spices and french fries

Fresh salt. How can we not take advantage of the opportunity? This time I tasted the Greek spices that my son gave me. I am very happy with the aroma so I will use them with pleasure on the nearest occasion.

  • 1 Kg rondele salau
  • salt
  • White flour
  • 2 eggs
  • 50 ml yogurt
  • 1 tablespoon Greek spices: oregano, basil, salt, red pepper, mustard seeds
  • potatoes
  • frying oil
  • lettuce, tomatoes, hot peppers

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Egg salad with Greek spices and french fries:


  1. The fresh pikeperch is salted.

  2. Peel the potatoes and cut them into thin slices.

  3. Beat eggs with yogurt and spices.

  4. Put two pans with oil.

  5. In one of them, when the oil is hot, fry the potatoes. They come out when they start to turn slightly golden.

  6. The pikeperch is given in flour and egg. Fry on both sides in hot oil.

  7. Remove the fish on a paper napkin that will absorb the excess oil.

  8. Serve the salad with french fries while it is hot, accompanied by your favorite vegetables.

Tips sites

1

I have served a glass of Italian rosé wine since 2003. I don't know why I hadn't noticed it because it got so old: d.


Phytophagous fried

Phytophagous fried recipes: how to cook fried phytophagous and the tastiest recipes for phytophagous recipes, fried mackerel, fried salmon, fried crucian.

Phytophagous fried

Foods with fish 1 phytophagous fish larger than 1.5-2 kg 100 g corn 200 ml oil (palm) 1 lemon 5-6 cloves garlic a few parsley leaves salt pepper thyme paprika spices for fish

Fish (phytophagous) fried with polenta and jute sauce

Dishes with over 4-5 pieces of fish (phytophagous) 100 g flour 100 g corn flour salt 150 ml oil 200 ml garlic water 100g yogurt 2 tablespoons groom's vinegar with honey (wine)

Fish marinade (phytophagous)

Foods with more than 1 kg of fish (phytophagous) 5 carrots 1 celery 2 parsnips 2 large onions 1-2 glass of oil (100ml) 1-2 apple cider vinegar with honey (wine vinegar) salt pepper berries bay leaves 1 jar of red broth (tomato paste)

Phytophagous rounds with potatoes stuffed weight per serving

Dishes with over 1-2 suitable potatoes 1 phytophagous medallion 15 ml liquid cream 20 g cottage cheese 10 g goat cheese 1 clove garlic salt pepper oil for dessign: leek and reduction of balsamic acetto

Over phytophagous with peppers, tomatoes, baked potatoes

Dishes with over 1 piece. Over phytophagous, 1-2 green bell peppers, & nbsp1 tomato 5-6 potatoes 3-4 cloves garlic salt pepper, 1 teaspoon basil 1 teaspoon rosemary lemon juice from a lemon 5-6 tablespoons oil

Fishing brine

Fish dishes -a salted phytophagous fillet (approx. 400 g), -a fresh phytophagous fillet (approx. 5-600g, -2 pieces of mackerel (500 g), -dill, -parsley, -thyme, -50 ml oil, -2 tomatoes fresh, -1 hot peppers, -a large pepper, -3-4 cloves garlic, -a teaspoon of paprika.

Fried crap

Meals with fish -3-4 pieces of carp (fillets) -flour -fried oil -salt

Fried fish

1kg of fish (I had somotel), 1 head of garlic, flour, salt, frying oil, 1 lemon, corn

Fried carp with corn.

Foods with more than 1,500 kg of carp corn salt oil for frying

Eggplant bread

Foods with vegetables and greens 2 large eggplants 100 g telemea cow or sheep 100 g cottage cheese a little flour for frying parsley dill salt pepper 1 egg for frying breadcrumbs

Eggplant bread

Meals, Meatless dishes 2 large eggplants 100 g telemea cow or sheep 100 g cottage cheese a little flour for frying parsley dill salt pepper 1 egg for frying breadcrumbs

Fried trout

Dishes with over 2 trout (500g) finely ground corn flour grated corn flour dried sage pepper dried garlic, granules paprika paprika salt lemons palm oil for frying

Caras fried with polenta and garlic sauce

Foods, Fish dishes, Caras fish or other fish corn garlic oil for frying 1 yolk flour spices: thyme, pepper, paprika, vegeta, oregano etc

Fried mackerel

Lemon, Wheat Flour, Mac Mackerel Fillet Lemon Wheat Flour Salt Pepper Oil for Frying

Fried carp with lemon

Foods with over 4 slices of carp juice from a lemon 1 tablespoon olive oil oregano oil for frying flour salt ground pepper

Fried carp with a garnish of natural potatoes

Fish dishes - 1 carp of 1- 1.5 kg - flour - corn - paprika - salt - 4-5 medium-sized potatoes - 50 g sour cream - oil for frying - parsley - 3-4 cloves of garlic - juice from a lemon

Pui Jakob

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Fried milk - a very simple dessert

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Fish and Chips

Foods, Fish dishes, Fish 5 cod fillets 500ml beer 10 tablespoons flour 1 tablespoon dried rosemary 1 teaspoon garlic powder salt and pepper to taste 5 tablespoons white vinegar french fries oil for frying

Fish fried with green garlic

Foods with more than 1kg over 1 cup flour salt oil for frying 1 bundle of green garlic 1 red tomato 4 tablespoons olive oil 1 tablespoon lemon juice pepper, salt

Fried trout with green garlic sauce

Dishes with over 2 fresh large trout 50 g breadcrumbs 50 g corn flour a bunch of green garlic 4-5 tablespoons oil for sauce lemon juice salt, pepper oil for frying fresh mint leaves

Bechamel croquettes

Breadcrumbs for bechamel: 100 gr butter 100 gr white flour 1 liter milk salt pepper ground nutmeg for the filling: 300 gr boiled chicken breast for frying: flour 3 raw eggs breadcrumbs oil for frying

Fried carp with gremaolata sauce

Carp 6 slices carp salt flour and sweet paprika for rolling pieces of fish oil for frying for sauce 1 link parsley 2 cloves garlic grated peel from 1 lemon 2 teaspoons olive oil 2 teaspoons lemon juice

Cornflake fillets in corn flakes

Fried fish, Fish, Baked fish 4 pieces fillet fillets 1/2 teaspoon paprika 1/2 teaspoon cumin salt pepper 100 g flour 1 egg white 200 g cornflakes oil for frying

Shanghai turkey breast

Meat dishes 1 piece of turkey breast (1 kg). 3 eggs. 2 tablespoons soy sauce. 2 tablespoons mustard. salt and freshly ground pepper. starch oil for frying (non-hydrogenated palm). dill and dried tarragon. sesame. 1 kg of potatoes, for frying (garnish).

Salted fried with garlic

Dishes with over 6 pieces of sauerkraut of about 300 g piece 6 tablespoons corn 2 tablespoons flour 1 teaspoon paprika 1/2 teaspoon hot paprika 1 garlic clove a few sprigs of parsley 1 lemon 2-3 slices orange 2-3 peppers 1-2 tablespoons vinegar 300 ml oil for.

English breakfast

Toasted sausages eggs (omelet or steaks) toasted beans beans in tomato sauce and fried bacon. I have more.

Fish fillets & quotdonut & quot fried

Fish dishes while shopping, last week, I saw fish fillets "donut" was frozen. I thought it was some kind of fish, round. But it was not so. It was a fish fillet rolled, but made beautiful pleasant. I fried it, like I fry any fish.

Carp fillets, fried with polenta and mujdei

Dishes with over 2 or 3 fresh carp fillets. 3 eggs. 250 or 300 gr of palm oil for frying. 500 gr grayed malai. 1 teaspoon cold pressed oil for mujdei. salt, freshly ground pink pepper, 6-8 cloves of garlic for mujdei, chopped green parsley.

Fried carp with tomato sauce and capers

Fish dishes for frying 4 slices carp flour ground salt pepper oil for sauce 3 tablespoons capers 4-5 tomatoes 2-3 cloves garlic 1/2 lemon juice 1 teaspoon grated sugar 2 bay leaves olive oil ground salt pepper

Fish fried in vinegar sauce

Food, Fish dishes, Fish olive oil for frying 500 g fish (mackerel, sea bass or sea bream) flour 2 medium onions chopped a chili powder 3 - 4 cloves chopped garlic 1 teaspoon dried rosemary 2 bay leaves 100 ml red wine 100 ml red wine vinegar salt

Snails with baked potatoes as in Alba-Iulia.

Meat dishes 2 chicken breasts (larger breasts). 2 eggs. 200 gr pesmet. frying oil (I use palm oil for frying). 1 kg baked potatoes. 50 gr butter. salt 2 teaspoons of paprika, freshly ground pepper, vegeta from plafar.

Fried fish

4 fresh fish flour palm oil salt

Marinated fried chicken

Vinegar, Wine 1.2-1.5 kg chicken (whole or chest legs) 5-6 cloves garlic 1 teaspoon honey 1 teaspoon dried thyme 2 tablespoons vinegar 50 ml wine 1 teaspoon paprika 1 knife tip paprika 1 teaspoon garlic granulated 1 teaspoon concentrate of.

Snitel with sauerkraut

Meat dishes 4 pieces of suitable chicken breast. 300 gr breadcrumbs for frying. 300 gr flour. 300 gr non-hydrogenated palm oil (for frying). 4 or 5 eggs, depending on how big the snails are. 50 gr butter. 1 can chopped tomatoes in tomato juice (tomatoes). salt and.

Fried eggplant

1 eggplant 20 gr flour salt oil for frying

Summer packages

Cabbage (for 2 people results 16 pieces) 100 g finely chopped pork or bacon 1/4 small cabbage 1 peeled carrot 100 g thin noodle soup (no egg) 2 green onions 4 large cloves garlic pepper to taste 15 coriander berries soy sauce to taste.

Potato pie

Potato 4 potatoes salt pepper flour oil (for frying)

Fried fish

Carp paprika or sleep portioned flour, paprika salt oil.

Cauliflower meal

Meat dishes 3 thighs, 3 cauliflower, oil for frying, 2 tablespoons broth, salt, pepper, a bunch of parsley.


Ingredient:
pieces of mouse (according to everyone's taste), heart, tongue, kidneys, lungs, spleen, ears (each organ will be cut in half), smaller pieces of bacon that we can not use when smoking, pork to taste so as not to get too fat caltabosi), rice, onion, salt, pepper, thyme

Ingredient:
pieces of mouse (according to everyone's taste), heart, tongue, kidneys, lungs, spleen, ears (each organ will be cut in half), smaller pieces of bacon that we can not use when smoking, pork to taste so as not to get too fat caltabosi), rice, onion, salt, pepper, thyme, pork blood


Greek moussaka

The word musaca comes from Arabic and means served cold. In Romanian, however, it was derived from Greek. The Greek version of this dish is also the version that has established itself in gastronomy.

Traditionally, musacaua is prepared from layers of minced meat (or chopped with a knife) of lamb or any other red meat, alternating with slices of fried eggplant or potato, with slices of tomato and white sauce. The ingredients are placed in a deep and wide bowl, baked in the oven, and the product, moussaka, is served in large pieces, allowing to observe the alternation of layers of vegetables and meat.

In the Turkish version, musacaua does not appear in layers. Turkish moussaka is prepared from steamed or fried vegetables, eggplant, bell peppers, tomatoes, onions, all mixed with minced meat. It is served with yogurt sauce and rice pilaf.

In the original Arabic version, musacaua is a cold-served dish, a salad composed mainly of tomatoes and eggplants, and is served at the beginning of the meal, as an appetizer.

In its Balkan version, ie in Bulgaria, Romania, Croatia, Montenegro, Serbia, Macedonia, this dish can also be cooked with potatoes, instead of eggplant. There are also known variants in which the layer of vegetables is composed of pumpkin, carrots or potatoes.

Although it has an Arabic name, it is generally considered a dish of Greek origin.

In the standard version of moussaka, which is presented in delimited layers, the base layer is eggplant fried in olive oil, the middle layer is composed of meat, usually lamb, prepared before, by frying, with onion, garlic, tomatoes and herbs (bay leaf, thyme, oregano) and other spices (cinnamon, nutmeg, Arabic spices, black pepper), and the last layer is actually a bechamel sauce or another sauce based on egg and sour cream - probably under the influence of the kitchen Greeks from the beginning of the 20th century. The three layers are placed nicely in a bowl lined with butter and put in the oven to bake, until the top layer acquires a caramel color, which does not last long, because the other two layers have been pre-cooked.

In bechamel sauce, butter can be replaced with sour cream. In the Balkans, the top layer generally consists of a sauce with egg and sour cream, thickened with grated cheese, grated cheese or breadcrumbs.

It can also be prepared as a fasting dish, made entirely of vegetables, without meat, eggs and dairy products. Thus, the meat can be replaced with mushrooms or any other vegetable that is suitable to be finely chopped and seasoned well, and put in the baking dish not lined with butter, but between two clear layers of sliced ​​vegetables, eggplant or potatoes.

To prepare the Greek version you need the following ingredients:2 eggplants 3-4 large potatoes 500 g pork (lamb or beef), chopped 1 white onion, large 4-6 peeled tomatoes 5 cloves garlic 100 g mozzarella olive oil salt, pepper to taste 1 teaspoon thyme.

For Bechamel sauce you need the following ingredients:1 small onion, cut in half 4 whole cloves 1 liter of skim milk 1 bay leaf 100 g unsalted butter 65 g flour half a teaspoon ground nutmeg a pinch of ground white pepper salt (optional: 3 egg yolks and 80 g grated Parmesan ).

Preparation:First, peel the eggplants and potatoes, then cut them into rounds. Add a pinch of salt and fry them in olive oil, separately, until golden. After frying, drain to remove excess oil.
In another bowl, brown the chopped onion and garlic, over which the minced meat is added. Let it brown until it changes color. Add the finely chopped tomatoes and simmer for another 40 minutes (I added the tomatoes as a separate layer, at the end, directly in the tray, to make the moussaka fresher. But you can do as you wish).

Meanwhile, prepare the bechamel sauce (prepare bechamel sauce).
Take a Teflon tray (Teflon is preferable, but if you don't have one, it's also a heat-resistant glass dish), pour a thin layer of bechamel sauce on the bottom of the dish, then place a layer of potatoes, over which you sprinkle salt, pepper and rosemary. In the meat add a tablespoon of thyme and mix well, then place a layer of meat over the potatoes, then a layer of eggplant (a layer of tomatoes if you have not put them in the meat, sprinkle with salt, pepper and rosemary) , and a layer of grated mozzarella. Finish with a layer of potatoes over which you pour the remaining bechamel sauce. Sprinkle grated Parmesan cheese on top, put the dish in the oven for 45 minutes, at 180 degrees, until the Parmesan cheese turns golden. Leave to cool, then cut. Serve with celery, carrot and apple salad (preparation of celery salad with carrot and apple), or with baked peppers.


Travel to Greece & # 8211 The culinary delights of the most famous Greek islands

Everyone who has visited the Greek islands at least once has certainly been enchanted by the Greek parties, dreamy landscapes, delicious food and the serenity with which the Greeks welcome life.

In fact, the food is elevated to the rank of art, and the flavors, flavor and nutritional qualities of the dishes are praised by all those who have tried the traditional dishes. Carefully chosen and combined spices, olive oil, lamb, fish and seafood, dessert with Greek yogurt, honey and nuts - all are part of the Greek culinary feast.

Sweet dishes from Zakynthos

300 km west of Athens, in the Ionian Sea is Zakynthos, an island that charms with idyllic landscapes, Caretta-Caretta turtles, blue caves or the famous Navagio beach. Besides all this, the traditional dishes will surely delight your senses. Zakynthians use extra virgin olive oil, spices of all kinds, lamb or rabbit in the kitchen, but the best known are the desserts they prepare according to carefully prepared recipes. Three of them are a kind of symbol of the island, being prepared especially around August 24, when the Zakynthians celebrate with great pomp the patron saint of the island, Saint Dionysius.

Mandolato is a type of nougat made from egg whites, honey, sugar and almonds. Fytoura it is another delicious dessert, made from semolina, fried and covered with a lot of sugar. Pastels it is prepared from sesame seeds, honey and almonds.

Rhodes - delicious fish-based dishes

The island full of history has sheltered over time many philosophers or poets who knew how to record in their works and important facts about Rhodes.Athenaeus Nafkratios, a sophist who lived here in the late 2nd and early 3rd centuries AD, described in his book Deipnosofistai the culinary preferences of the natives. Thus, at that time, they praised those who ate more fish than meat, fish soup becoming a kind of representative preparation of the island.

Today, however, the Greeks have expanded their culinary preferences, including fresh vegetables, olive oil, meat and local spices in the kitchen.

Hilopites are a kind of traditional pasta, prepared with tomato or meat sauce, and Pitaroudia meat cooked with potatoes and onions.

Corfu - the island of Kum Quat fruit and liqueur

One of the traditional drinks of the island of Corfu is Kum Quat liqueur, prepared from the fruits of the same name that are only found in Sicily. In addition, the locals have a lot of traditional dishes that delight their visitors.

Number is a special ham that you can only find in Corfu, cooked with smoked pork. Burduni It looks like a sausage and is made from pork liver, onions and spices. Suffered - lamb cooked in wine sauce, garlic and white pepper. Tsaletia - a kind of bread with raisins and corn, toasted and covered with sugar. Tzintzola - dessert from dried jellies, raisins and sesame. Tsitsibira - another traditional drink, made from fresh lemon juice, lemon oil, water, sugar and ginger.

Of all, however, Pastitsada seems to be the main traditional dish, made from veal or chicken and fresh tomatoes, cinnamon, wine, onions and various spices. The mixture is served with pasta and potatoes. If you arrive in Corfu, the secret of this preparation lies in the mixture of spices.

Crete & # 8211 is the island of culinary delights

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The island of Crete does not give up when it comes to culinary delights, offering tourists a lot of dishes that are more and more appetizing.

Dakos it is a crispy snack made of breadcrumbs, moistened in water and covered with pieces of tomatoes, olive oil, cheese and oregano.

Beans - fresh beans, boiled with a crushed tomato and olive oil.

Dolmades - a kind of sarmalute in beef sheets, with rice and various spices.

Sarikopitakia is a pastry stuffed with sheep cheese, then fried in olive oil.

Kalitsounia Kritis also a crispy pastry dish, filled with a mixture of sweet cheese specific to the island of Crete, which is served both as a dessert and as an appetizer.


alt = "Salmon_with_vegetables_and_lemon" /> Salmon with vegetables and lemon from: salmon medallions, white wine, pumpkin, carrots, potatoes, salt, white pepper, butter, olive oil, onion, leek, lemon and thyme. Ingredients: 4 medallions salmon 150 ml semi-dry white wine 2 zucchini 2-3 carrots 4 potatoes with red peel salt white pepper 50 g butter 2 teaspoons olive oil… /> Assorted salad with pumpkin and salmon from: Romanian salad, zucchini, donuts, bread, butter, salt, salmon, pepper, lemon juice, sun-dried tomatoes, olive oil, white balsamic vinegar and hasmatuchi. Ingredients: 1 Romanian salad 3 zucchini 200 g donuts or small bell peppers 100 g white bread 20 g butter salt 60 g salmon without…

Grilled cheese like in Greece

From the island Greeks I learned that life can be simple and beautiful at the same time. That food can reach the human heart more easily if it lacks ornaments that can easily cling to consciousness. Today I will show you a recipe that stuck to me after the only vacation spent in the land of olives and retsina. With regret (but also with good regret, that I am just going to designate a winner) I announce that this recipe is the last in the series of five proposed by me to support the contest Adi Hădean and Samsung remind you of the taste of your holidays, after which you can win a Samsung induction built-in hob (CTN464KC01) and a built-in Samsung oven, a state-of-the-art piece of jewelry that I played with very nicely in the last few days (BQ2Q7G214). In order to have a chance, you must post one or more comments, in which you describe as best, beautiful, convincing and / or delicious a holiday culinary experience, be it from the country or abroad (the regulation is here, I recommend you to read it). That's about the contest. It's good to know that the one who wins will even receive the hob and the oven with which I cooked these recipes (there are five of them). You can send comments to any of the five posts until November 2 at 23.59 inclusive, which comes after, does not count :). Success!

The ingredients are few and far between: a slice of salted cheese, a few oregano leaves, sea salt, black pepper, basil leaves, olive oil and a few tomatoes, the last of this year's production of my garden.

We mixed the salt and pepper and crushed them together in a mortar.

I washed and cut the tomatoes.

I mixed them with salt, pepper, basil, olive oil and some small, delicate and very fragrant fennel leaves.

I put the cast iron pan on the stove, put very little oil in it and turned on the stove.

I lined the cheese with oregano leaves and put it in a very hot pan (the hob can transmit a large amount of energy in a very short time if necessary, and to fry a piece of cheese, so you have to use, you do not want to keep the cheese for too long at too low a temperature, it will melt and lose texture).

I cut the cheese into cubes that I mixed with the tomatoes.

I then wiped the hob with a dry cloth, less than a minute after using it. The amount of heat retained by the hob is negligible, you can't burn yourself.

Ready salad. Dates are my addition, they fit perfectly. The contrast between sweet and salty has always fascinated me and I play with it whenever I have the opportunity.

That's all. I am waiting for the last culinary stories from your holidays during today, then the contest will end. Stay close to find out the winner. I can't wait to read all your comments (I've already read the ones that have appeared so far, but I'll read them again tomorrow, all of them). Stay healthy.

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54 Comments

And here we come to the last experience of the contest :)

This post is also for fish lovers (cheap).

I arrived in Costinesti 3 years ago with some friends. Standing at the pension near the beach, I always preferred to eat at restaurants or fast food restaurants near the beach. I usually have more confidence (not total!) In restaurants than in fast food. As a result, every day I had the WONDERFUL initiative to eat food cooked at the restaurant. A friend of mine, crazy about fish, took his anchovies almost daily from fast food. They were fried, they looked tasty ... until one day, we wake up in the morning around 5:30, to see the sunrise. We walk on the beach of the shore, the waves of the sea hit our feet, what more ... WONDERFUL. Until this beautiful dream turned into a nightmare: several people gathered dead anchovies from the beach and from the shore in many crates. There were so many ... We couldn't believe it. When we asked, they didn't even pay attention to us. In about 3 hours we will go to eat. We pass the fast food, and guess who was there: exactly! the people who gathered the anchovies came later and sold them. My friend had a ball crisis, saying that all his life he doesn't eat fish unless he caught it.

Tip: Be careful where you eat, and what you eat. The best food is the one prepared by you (or Adrian :))).

I thought yesterday if the last country from which you will present the preparation will be one I have not been to (I was thinking about your expedition) but fortunately this is not the case :)
Speaking of Corfu, I have to admit that I liked pastitsada the most (and I took a pinch of spice mix and make it at home, quite often).
I still remember last year's holiday & # 8230 which was exactly how it should be: quiet, great, very good food, rest. The image of my face persists in my eyes, sleeping early after tanning, tanned, eaten and tired well :)

I liked this contest, I had the opportunity to revisit in my mind so many beautiful places.
S.

Interesting idea of ​​fried cheese & # 8230Every interesting is to travel around the world and to know and then share with others culinary varieties.
I wish I could travel to Greece to taste their goodies, but until then, I enjoy what you post to us. Many of your communions later help us to put into practice and surprise our loved ones with more and more wonderful tastes.
I have never tasted that dish, but when it comes to cheese, I ate cheese with honey. At first I was reluctant, but after the first taste buds tasted the combination, it gave me great pleasure.

Thank you especially for the wonderful ideas you bring us every day, especially since, cooking daily for my boys, these ideas help me not to get stuck.
A beautiful day and increase in everything you do.
desire

What will I miss this contest! :) I also have a tasty and aromatic culinary memory, also related to Greece. I really like fresh and fresh shrimp. I could eat shrimp with arugula salad from morning to evening, all my life. and as a dessert cheesecake: D. Let's go back to the shrimp. I ate in Athens last year at a restaurant some absolutely delicious pasta with shrimp and bell pepper, with arugula salad. The combination seemed weird at first, but when I go somewhere new, I like to try the weirdest things or at least something I've never eaten or combinations that are less common to me. So I ordered my respective pasta, and now, thinking about them, I kind of get water in my mouth. :) The pasta at the base resembled the carbonara recipe, with the small difference that they had a lot of bell peppers in them, cut into large pieces. Sprinkled shrimp on top: big and more than two :) and on top of shrimp was sprinkled Parmesan. They smelled divine! I really liked the combination, especially when I saw that they brought with me the arugula salad with cherry tomatoes, which I had no idea was served with pasta, it was not included in the menu. I think it was provided so that your Easter wouldn't fall hard! Mmmmm, a delight!

eh, what novel was not in greece. I always went on my own, to the studio as they say. studio with all the dichisul, bathroom, kitchen ..
after you eat 2-3 times in the taverns you learn the recipes and you wake up: the fresh shrimp cake is 12-13 euros, it enters 18 pieces for every half kilogram, and a portion of 6 costs you at the tavern 6-7 euro. a brief account says that it is better to go to the fishery and buy them yourself.
what amazed me there and encouraged me to sit in the pan, on vacation, is the simplicity of the kitchen. with a few ingredients you work wonders, and this in two strokes and three movements. at the fishery the fish or seafood are sold to you as you request, portioned and cleaned ready. they were there from barbels to sea bream and from shrimp to sea cats ... even anchovies were still sold clean. the fish is weighed as it is, honestly, with everything, and then it is cleaned, free of charge. the loss, of course, is the customer's. more honest than that I don't think it's possible.
Would it be a little simpler than sprinkling some shrimp with olive and lemon oil, oregano picked by you from the rocks, salt and a pinch of pepper, and putting them for 2-3 minutes to sizzle on the hot grill?
the Greeks, curiously, do not make garlic sauce like us, but scordalia, scordolea as it would come, a paste of mashed potatoes, with olive oil and crushed garlic. That's what we did there, when you're in Rome you do what the Romanians do, you know how to say .. wonderful idea, because it also takes the place of mujdei, like at home, and the garnish.
I was also stunned by the hot cheese salad, made from a muzzle of cheese crushed with a fork, mixed with yogurt from their thick one and with a finely chopped hot pepper ... good that you can't stop. I'm not talking about dads anymore, because we know him quite well.
and grilled cheese, like the one you posted, kefalotiri they called it, but I think it referred to the variety of cheese rather than the recipe.
and tentacles of octopus sprinkled with oil and lemon and kept in the wind to freeze, and squid cut up, rolled in flour and fried in an oil bath until they become crispy.
I'm not talking about the kids and the battles, but I'm not talking about the piglets, and I'm not talking about the weekly market where you bargain on your fingers, that neither the Greek peasant was worthy of the book, but you can't learn Greek either.
and the ouzo in the glass full of ice, and the mythos beer, and the red wine with honey, and the malamatina.
and figs! roadside figs, more common than our mulberries and crocodiles.
and the oil, ehei, the oil with which I fill the trunk every year.
I don't know what I didn't cook from what the Greeks do there, maybe a few things in the oven, because I didn't have. but otherwise .. all the friends I was with started by going to the tavern and ended our vacation on the terrace .. :)
I already miss it, and it's only been two months since I got back from there :) yes, it's like it won't be that long until next year, is it?

Congratulations Adriane, you also arrived in Greece, where I go about every year at least once. They eat very well everywhere with many delicious recipes. I want to say that this year in Sithonia somewhere at the end of the peninsula in Toroni I ate the best tender and tasty octopus because I never got tired. but let's get back to our cheese. Your recipe, which is very delicious, is a little bit Greek and more adapted to the West. Anyway, we don't use any type of salted cheese, but we have to respect Greece. ) si feta Tiganiti. maybe other ways but I haven't eaten or seen them. Here is a short recipe for Feta Tiganiti: Ingredients: 0 onion cut into thin slices, 1/2 red pepper and 1/2 green, 2 ripe tomatoes or a few cherries cut into slices, some garlic to taste crushed with the width of the knife, some extra virgin olive oil with spices in it, 400 gr (for 4 people) Good quality sliced ​​fetta, some pickled hot peppers, oregano / basil, a pinch of sea salt and pepper to taste. Here's how to prepare this way which works well as an ouzo appetizer: Preheat the oven to 200 C. Put onions, peppers, tomatoes and garlic in a heat-resistant dish and sprinkle with olive oil. Bake for 5 minutes until slightly softened. After that add the cheese, mix more sprinkled with some oil, add salt, pepper and oregano / basil and hot peppers. Put the lid or foil on and bake for 10 minutes or until you see that the cheese has softened. Serve the dish as hot as possible with toast spread with olive paste and herbs. and necessarily ouzo near .Kali Orexi

Let me tell you a little about my experience with cooking. not long ago for about 3 years and a few months I worked as a security guard somewhere near a boarding house in the western mountains (Padis) and not to commute I agreed with the owner to stay there in the boarding house and to work as a waitress and sometimes as a cook. so many boarding houses after about 2-3 months of staying there I was also doing something in the kitchen when one evening a group of about 8-9 people from Poland come to the restaurant about 8 o'clock and ask for something good food made from potatoes in the boarding house were me and the owner, the owner, I go to the kitchen and I tell her the order had no idea what good to cook them from potatoes and I'm thinking of making a proposal I tell her in the following way & # 8221 let's do something easy and good and to be fast, yes, what does it say that it takes until we clean the potatoes, we don't clean them, we wash them well, we cut them into 2 bigger potatoes so they look good, we put baking paper, olive oil in a tray and we put them on paper spices salt and pepper and a little delicate so I put it on the hot stove well at about 260 degrees and I left it for about 20 minutes as a sauce I used alioli I consider it to fit a bit hard yes it fits after 20 min I took out the potatoes and cut them on the back like a trout of 3 after which I put again about 20 minutes in the oven came out some extraordinary potatoes with alioli sauce thank you good day

The moment I want to share with you, dear Adi (you do a good job!) And your readers, is deeply ingrained in my being, it is a piece of peace and serenity from my childhood spent in a poor village in Baragan. I used to pamper myself and my sister on one of those endless Sundays that for us was the GREAT HOLIDAY, with a meal made from one of the orangutans that flew through the yard. Whether it was a ostropel with juicy tomatoes from the garden, or a duck pilaf, or bread made in the test and & # 8222unsa & # 8221 with a tomato to face it (commercial), we always eat on that round table with three legs, in the shade a peach from the corn, in communion with God and nature.
I have eaten much more sophisticated since then, different in a good way, tried all sorts of things that I would not have imagined could exist, I also cooked for myself and mine, but I did not succeed and I do not know if you I still managed to find that state of stillness of time.

It was the last year I used the German brand and the first with the love of my life & # 8230
I will never forget my vacation in Turkey.We set off with an air-conditioned Dacia, with a few books about this country still mysterious to us and obviously fearful, not knowing what awaits us there.
The advice I received was to not eat who knows where, but especially not to dare to drink water, if we do not want our vacation to end at the hospital. The mineral water at home ran out quickly, and the sweet-sticky juice bought from Turkish grocery stores did not quench our thirst.
As we moved towards the heart of Turkey we realized, with each passing day, that we could not but taste the traditional Turkish dishes, so, although fearful at first, but we bought and enjoyed the delicious food sold in
the bodegas on the side of the streets: kebab, borek cigar, baklava and the incomparable Turkish ice cream, creamy and sweet.
The biggest surprise I had was when I drank the famous drink made from yogurt, water and salt: ayran. Cold, refreshing, nutritious, a drink we needed to quench our thirst.
A real delight, which I still prepare today, especially in summer.
There were 20 days spent in heaven, roaming the whole country with our uncomfortable carriage, traveling 5000 km, meeting extraordinary people, visiting beautiful places, consuming wonderful food & # 8230
With a sorrowful heart we set out for home (leaving behind a little of our soul) and stopped
one night in Costinesti. After the Turkish campsites clean, welcoming, comfortable, the first night & # 8222home & # 8221 we spent it in some houses with bed linen doubtful in terms of cleanliness, with local fleas that pinched us all night, and we enjoyed dinner at a & # 8222saormerie & # 8221 dubioasa.
The ordeal started in the morning: nausea, diarrhea, fever, yes & # 8217 what else, I got home & # 8230

I haven't been to Greece yet, but if it's cheese, I'll tell you a story that happened in France. I was visiting a good friend and for a few days I was beating him on the head to take me to a cheese tasting. I knew that somewhere in Paris there are places where such tastings are made daily, and I was dying of curiosity to try the famous cheeses. I was in France for the first time. My friend, Jean-Baptiste Berlioz by name, kept coding until one morning he woke up early and told me we would meet in a few hours. We arrived at the meeting place - on the banks of the Seine, in a place with a beautiful view. On a bench with a small wrought iron table in front, JB had placed about 15 different types of cheese and many bottles of wine of all nations, plus the famous baguettes, all bought from a peasant market on the outskirts of the city. He wanted to offer me his personal tasting, far from the tourist influences inherent in a city like Paris. I stayed there for a long time and he told me about each type of cheese and about each type of wine. What area is it from, how is it made, from what milk, how long does it have to stay to mature. Along with each cheese we had an exceptional wine. And he told me a lot about wines. I was fascinated by how much information he could have about these things. Eventually, the source of his knowledge told me: his father, a former sommelier and currently an active member of an association of tasters, had taught him the secrets of those things from an early age. He also told me that he never buys cheese in stores - everything is bought directly from producers, peasants in the area who strictly keep techniques and recipes for hundreds of years.
I stayed in Paris for a week then, but every time I grow up on that trip, the first thing I remember is this perfect day, spent on a bank by a river, away from the noise of tourists, along with traditional dishes and a good friend, which unfortunately I haven't seen since. In my opinion, this is how all holidays should be spent - discovering the true values ​​of that area from ordinary people, locals.

& # 8222which novel wasn't in Greece? & # 8221 Me: D .. but that doesn't matter, I'll go at some point & # 8230 Holiday, deh..that's why I haven't had it for two years Between children, working at home (which never ends), finding new & # 8222 occupations & # 8221, it's hard to make a vacation. But I will go! I promise! Where? Also in Spain, as in the last two holidays & # 8230 with some very good friends. The good part, apart from the obvious: where do you sit, cook, etc & # 8230 is the fact that we have more fun than we do on our own who knows what island & # 8230 maybe. Remains to be seen. I like to eat ... and I eat a LOT! in spite of some, and my goodness ... is not seen (HEHE). As much, or maybe even more, I like to cook. Maybe that's why the last holidays were sprinkled with my dishes & # 8230 I was on stage & # 8222bread & # 8221 and I made some bestial breads, with spices & # 8222spaniole & # 8221 and good olives bad & # 8230. yes in the stage & # 8222other inventions & # 8221 and I dared to stuffed pumpkin, lentil soup & # 8230. somon la plancha & # 8230. Eeeeh, and the smell of the streets of Castellon & # 8230 and today I feel it and miss it. But most of all, I liked Grau de Castellon. Why? Because there I ate many and various kinds of..FISH! fish and seafood, after which I am crazy, which have an aroma a thousand times more intense and better than any cooked here, in our Romania! And the markets of the Spaniards, full of fresh fish, ham of all kinds and face .. of fresh fruit (fresh dates turned my back on me, and I wanted to start making ham: I alone :))) My opinion only, as a culinary tourist wannabe: P On the same step in the top are also the Dutch mini-shrimps, and the Azerbaijani fish, not to mention the Azeri cakes & # 8230 YUM! Until a new holiday where I promise to try everything I can & # 8230 I can only swallow dry looking at the culinary blogs .. reading line by line and among them: D and then go to my fridge and try to invent something (because that's what I like the most. - & gt and not something easy, NUUUU, the more complicated the better! and I swear I only received praise!) from an egg and damn it there & # 8230. As I read in a previous post, I also brag about burns and signs of cooking a lot! & # 8230 I don't know why, but that's how I love hot pans & # 8230 trays & # 8230and others: D. Today I make a cake, not a holiday, but with it in mind) yesterday were Halloween cupcakes. Eat instant! With bananas, apples, or chocolate and orange peel (my favorite, because it makes me think of Christmas). The little leg is sleeping, the big leg is in the grades & # 8230 you made the walls, like DEH, the house needs something like that & # 8230 and I go to the kitchen! Because I like it, because most of all I would like to find a magic lamp in my wallet that will allow me to satisfy any culinary appetite (and here I refer strictly to the ingredients, because I HAVE to mix them myself I want!), because I don't have the discipline necessary for a & # 8222bloggerit & # 8221, but only for cooking for us, friends, and visually, for everyone. : D

For me, cheese has a funny history and I will tell you why. My husband and I have wanted a child for several years, and our attempts have always failed. One day, I was with my family in Tasnad, and my brother-in-law, a big fan of my cheese, suggested I eat cheese with honey. he likes to combine in a strange way, for me, the various foods. After several insistences I gave in and tasted. The taste was not great the first time, but I took it and then I liked it. I also saw some cooking shows, where honey cheese can be served with crushed coffee beans or sprinkled with ness.

Coincidentally or not, after a few weeks I was in the news that I was pregnant. whether or not the combination of cheese and honey had any contribution to it or not? What matters & # 8230 is important that in our life there is another child that we enjoy enormously, and the cheese served with honey will always make us think of those moments & # 8230

From the Romanian or foreign cuisines where I ate, I still remember the somewhat strange-interesting reaction, but also positive when I saw the way the English prepare food. I had the opportunity to be invited to the table by several families from the English Channel area (Exter, Exmouth, to be exact) and at each meal I noticed the same & # 8222routine & # 8221: I don't cook soups / soups, instead, the entree offers you various assortments of cheese with various assortments of sausages + various assortments of bread (at least 2). The main course consists of separately cooked dishes: the meat (beef, in general) is boiled, not fried in a certain way, boiled carrots, boiled green beans, boiled peas, mashed potatoes and various sauces (bought from the store). sour. Of course, you have salt and pepper or other spices / oil / vinegar if you want to add over the meat. Somehow, I realized that, in fact, for them, this is a healthy way to eat. After the main course, follow the dessert which may even consist of a slice of bread with butter and jam (s) / honey, but, especially, they like the cake. In case you are not tired, they offer you biscuits next to tea or coffee. Personally, I liked this experience and sometimes I cook this way, without sauces, only I add various spices. That's how I like it, more spicy! :)

When I first read the title of the contest, extremely many moments came to mind.
I'll start by telling you how I developed an enormous passion for food. I was a student in year 2, here in Cluj and I applied at the end of the year to the Work & ampTravel program in America, in the summer. I have always been quite picky about food but I don't consider it extremely important, I didn't spend a lot, being a student. I got there and worked that summer at a seafood restaurant mostly on the east coast.
At first I was horrified by the food there, especially the fast food, my stomach hurt every day, I only ate very little at the restaurant where I worked because it seemed very expensive & # 8230 how can I give $ 12 for a salad ?? I won't even get tired :)) so as not to lengthen it, there for 3 months I learned what the food I am in love with today means. I met wonderful people and I was in great places, even my current friend who had a part time job at the same restaurant. He worked as a cook there in the kitchen. I've been to a lot of restaurants in Virginia, New York, Washington, Charleston and I couldn't believe what good things I could taste. I also cooked a lot at home, and what I really liked was that you could find everything very fresh with us. it's harder especially with seafood, spices and certain vegetables. However, if I were to tell you about the best meal I've ever had this summer in Prague, it was something I don't think I could ever forget. It's probably hard to describe in words but I'll try to induce you a little into that atmosphere. It was an August evening, August 10, an anniversary & # 82302 years of relationship. We made a reservation at a restaurant because we wanted it to be something more special. The location was perfect, on the banks of the Vltava with a wonderful view over the Prague castle. A nice waiter shows us the menu that was A la carte and the way he talked about food amazed me. Dinner was wonderful everything was wonderful but something was special. I ordered & # 8222homemade carbonara ravioli & # 8221, it smelled so good. the fine cheese that had the thinnest fried bacon on top and very crispy, bestial, orgasmic, honestly maybe it's hard to believe but I got goosebumps and it was as if all the taste buds were focused on that flavor. :) I had more a surprise in the main way when I ordered an excellent cooked lamb, medium as I like it and I was recommended a wine and I was surprised to be a Merlot from Romania! I was pleasantly surprised to meet a wine of ours there, it was the first time I saw a product from Romania in an extraordinary restaurant in another country.
I am very happy that slowly we are starting to focus on quality and not on quantity. I managed to eat newer in Cluj and to be impressed, a pity that often the service leaves much to be desired. And it's a shame because I know what a restaurant kitchen means and it practically starts from there and as long as the person who serves doesn't appreciate that, it's a shame and to their disadvantage.
I read this blog quite often and I also had the pleasure of cooking and tasting these wonderful dishes.
I wrote quite a lot and I can't stop, I now have an appetite and I'm going to run to get my lunch.

If I may, feta grill is my obsession since I returned from Greece.
So obsessed with her, that I brought my face from them and olive oil from them & # 8230 so I can do something like this at home too (SPAM: http://www.ciulea.ro/branza-feta -grill /).
I do not want to participate in the contest (not that the prizes are not tempting, but a week before you start the contest I changed my hob and oven, so & # 8230), I just want to brag that I do the same : D

I don't like Greece, it's too white, too barren, too old and too cultured. It has too much Mediterranean around it, too many fish, too many temples, and too many Greeks. And they have long legs, a straight nose, a high forehead, peach fluff under the ears, a crumpled shadow on the upper lip, features of Electra. And they are arsonous, passionate, olive-skinned, warm underarm, smelling of squeezed orange and almond kernel. Instead, I like Greek dishes, grilled fish, goat's cheese with a hint of crap and greasy butter in its purse, zaziki eaten only greased on bread, use and cheap wine, spilled, from the bottle of 3o de deca.
I happened to laugh at the Palicarii in the guard, with the red hemp at the top of their ankle boots, because their parade step is more of a parody, and the sleeves of the mundir hang as if they were pinched on the cut of the coat, but a cocoon he hissed and cursed at me in Greek, strikingly similar to the curses from Brăila. I shot him in the head like one in Chernivtsi (because I love Moldovans) and I spent the whole day in Athens looking over my shoulder to see if the palicari didn't arrest me. I liked the most in the country, near Volos, with my friend Ion Negru exiled in Greece since 1994. He has a farm where he grows tomatoes like piglets, on layers of black foil, with skilful drip irrigation, fed with minerals by hose, without poles and without hemp ties like here, harvested with a car with claws and scooter wheels. I suspected that those tomatoes had a polyester taste, but no, they were full of must and a sweetness, I ate tomatoes in the morning soaked in salt and bread rolled in oil. And in the evening I drank vodka accompanied by the squeezed juice of his paradise. And I worked for Ion Negru for five days sorting potatoes in boxes and I only ate vegetables, bread and oil. Not because Ion is stingy, but because that's how I felt I could understand his life. And I understood that he remained Romanian, Oltenian in bejenie and with the thought of the homeland and the cob in the Danube Gorge. A! And I also liked the Greeks dancing sirtaki, and I took them to the contest and I give you my word, that I took their face. Now talking about the fried cheese, dear Adi, well this is my German's favorite kind, the fried cheese is a cult for her and I often wake up with the fridge emptied of her steaks. In addition to the way you prepare it, almost identical, she also makes poached cheese, that is, she baskets it like meat and the combination of egg with old cheese accompanied by a little butter sauce, is colossally great. But my greatest memory of Greek cheese comes from a restaurant called Arca, opened 15 years ago in Resita where the owner, the Greek woman by affinity of a woman, offered a snack from the house: a slice of Fetta cheese, drowned in olive oil olives and sprinkled with a lot of dried riganiez (ie oregano). And next to it, a finger of Chios mastic, actually a cheap cumin brandy, but it went great with cheese. I worked in the belfer's restaurant for two months and from there I learned the rule that what is good is either fattening, or forbidden, or too expensive!

And if spring is still coming and we are still in nature like any novel we can do on May 1st, let's go through the groves of our homeland in Transylvania, with small and big grills. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I can't help but think of the poetry of the weekends when, young and old, we gather, women, men, children, all together to put it on a grill. And as in any real group, the men (whom I suspect have gotten into the habit of women walking in packs, then why does Ursu say) start by hei-rauseste movements to master the fire for the grill, while the worker moves a bottle of brandy, vodka or whiskey (these bottles and their contents are chosen according to the tastes and habits of the earth) from one to another proving their solidarity, fraternity, spirit of dedication but especially, the speed of emptying the contents of the bottle which, after such a team operation, is thrown into one of the bushes that the forest is already full of (full of bushes and bottles, of course).Women, as is their nature, also sit in close groups preparing plates, salads, cutting bread and caring for children, all in a specific feminine din. While the men finish the twists to break on their knees, thus ruining their goodness of yarn trainings, however, demonstrating the strength of the muscles developed in the offices in front of the computers, but especially it shows how much power and concentration you need to break the heavy bag in two. of coal bought from one of the omvs on the road, women feel humble and dominated by such manifestations of force. And as all these successes and achievements deserve to be celebrated correctly, the men, on the same fraternal model, open this time numerous peters of beer that they empty, taking to the competition again, impressing once again the owners of the weaker sex. !?). While the meat is being roasted on the grill, the men finish the beer peters and sit at the tables waiting to be served by the women, as is the custom of the land and as is natural. Of course, the steaks are already burnt juicy and ready to be swallowed, again the success must be celebrated. This time the men open one of the wine bottles, because there is no more true saying like the one that says "wine for beer is a pleasure", and they continue their baichic activities under the uninterrupted proofs of obedience of women. Of course, there is also evidence of men's admiration for women by themselves praising the way steaks are prepared by repeated bursts and / or in chorus, to the auditory delight of the ladies present, but especially of children who thus learn certain behaviors specific to adulthood. . When all the goodies are long ago thrown in the bellies already prepared for digestion by that consumption of at least 2 L of liquid / day, according to the advice of the family doctor but especially of the advertisements from the pipes, and all the bags in which the meat flakes were packed. or the little ones, they are artistically scattered through the forest, and the pets made into organized piles, the women receive, as a sign of maximum respect, the car keys as a supreme proof of absolute trust from men that they are carried safely to their homes. conjugal. That's how our day of May 1st went.

Ever since I found out about this contest, I have decided to tell you more and more stories from different countries. However, we have reached the last day of the contest and, although the contest is about holiday experiences, I will tell you something else & # 8230

I returned home a few days ago, I was lucky to get to Tokyo. Lately I travel a lot and I like to taste the food specific to the place and to talk as much as possible with the locals, to find out more about their culture, their way of being and looking at things and life in general.

The Tokyo experience was first and foremost an extraordinary cultural shock. And I'm not referring to shock in a negative way, but only to our human limitations of accepting too much new, which becomes overwhelming at some point.

My enthusiasm for tasting traditional food disappointed me and I left very quickly, after a few days of trying to figure out a menu based only on pictures & # 8230 I went to very few places where waiters could speak English (or any other known language) and , even if they managed to tell me some of the basic ingredients, most remained a mystery.

The holiday part of this experience was the weekend when we went to visit Mount Fuji. I was amazed not only by the grandeur of the landscape, but especially by the unparalleled esteem that people felt, calling Mount Fuji-San (meaning Mr. Fuji)!

At the foot of the mountain, next to a magnificent view framed by colorful autumn leaves, we had the pleasure to taste & # 8222Houtou Hot Pot & # 8221. I would translate, but I can't tell you better: at its base is the soup & # 8222dashi & # 8221, a kind of fish and seafood borscht. The soup is kept hot with one of those lamps that I used to use in chemistry (forgive my ignorance, as an excuse for the fact that until high school I studied in Hungarian) :)

In this juice were put noodles & # 8222houtou & # 8221, a few thin slices of pork, radishes & # 8222daikon & # 8221, carrots, tofu fried in oil, Chinese cabbage leaves, pumpkin pie and miso. On the tray was the indispensable boiled rice, pickles from mushrooms and seaweed, salad and fried fish.

It was the dish that impressed me the most, first of all because I had an English speaking guide, who told me about the ingredients and how to prepare it. I don't know how you are, but I like to know what I eat, to distinguish the tastes, to analyze the food, to imagine how I would cook it at home and what I would change in it. I bought ingredients from there that I brought home so I could share this experience with my loved ones. The best husband in the world and a wonderful 3-year-old boy are waiting for me at home. Every time we get home, the kitchen becomes our favorite place for activities, stories and play, the three of us cook together and share our experiences.

However, in addition to food, I was impressed by a different lifestyle, a huge respect for people and nature, and therefore for food. Although I saw 3.5 million people in a single subway station at rush hour, people always looked at those around them, wearing medical masks if they had a cold (I think we will not reach this level soon, considering that sick people go to work and send their sick children to kindergarten!). I still missed home, I missed & # 8222roast beef & # 8221, fried cheese, potatoes (God, how I missed it! I don't want to see noodles and rice for at least a while ) and I missed people, those with whom I share a past, a present and, perhaps, a future, but at least a spoken language and a similar menu.

And I could tell you about how to eat lobster with chopsticks & # 8230 :) I am still glad that I had this unique experience, my respect for Japanese culture based so far only on & # 8222theory & # 8221 was intensified by & # 8222 8222practice & # 8221, cultural differences are what make the world worth exploring!

Excuse me, that's not just fried cheese!

I hope I'm not very off-topic, but if the article still talked about fried cheese, can anyone tell me, preferably from Bucharest, if I can find Halloumi cheese somewhere? Thank you very much in advance!

I haven't visited Greece, but I plan to visit Santorini Island next year, about which I have heard many beautiful things! I will definitely enjoy the delicacies I will find in Greece!
I wanted to tell you about my first experience with cooking more seriously..not like at my mother's house! :)

For the last two years I have chosen to work in an Italian restaurant located in a small village near Munich. I was attracted from the very beginning by the little secrets of this wonderful cuisine. .and I came to a small conclusion: pasta can be cooked with what you want and what you like best.
I was pleasantly impressed by the Italian cuisine & # 8221germanizata & # 8221, but much more impressed were my taste buds when they got acquainted with the goodies of traditional cuisine. south): tomatoes dried in oil, eggplant put under oil (melentane sotto olio), buffalo mozzarella .. a wonder and what I liked the most was a bread specific to the area. It was a hard bread, well baked that should put in the oven for about 4-5 times after which it could be left for 3 months and not spoil. The secret was to soak it in water for a few seconds after which it turns into a goodness.
The best combination was: this hard bread, buffalo mozzarella and tomatoes grown in their household.
What I can tell you is that I ate a lot more. Many goodies on the table ... and although I was at work I can say that that evening I felt like on vacation.

You say Canada and you think about what? Maple Leaf? Beavers? Forests? That big land where everyone wants to emigrate? That's what came to my friends' minds when I did a mini personal survey before the trip. I confess that 10 years ago (being just a kid) I did not appreciate the nature, food and beauty of the places. Until this year. The joy of seeing my friends again, and I admit, (without any guilt) and of a proper shopping, did not make me think that I could enjoy my soul and my mouth.
British Columbia is the Canadian province of the far west, the island of Victoria being the eighth largest island in the world. (Google for more, who is interested) people so wonderful. I had the opportunity to go to forests with trees over 70 meters high where you can find yourself in the soul but you can also get lost, at the same time. I sat for coffee in the morning with a pair of deer gently gnawing on my host's dewy flowers (although the lady was a little tired of planting expensive flowers as deer food) and had lunch with a family of raccoons (mother with 5 nazdravani chicks ) who ate copiously and played on the table full of goodies left unattended (I admit, I did not expect them to run on me, so to abandon to guard it). The marine experience is unique. Infofolita with life jacket, I set off on the "road" with the kayak on the ocean and I had the immense pleasure of being "escorted" in a bay by a family of gray seals whose faces but also playful and shy curiosity soften you heart, makes you want to leave their house and respect their natural habitat.
The meeting with nature delighted me, "anointed my soul" and attracted me more than all the huge shopping malls and outlets (seen on the last day, on the run, mainly for gifts. As proof of my lack of interest and time for shopping, I came up with three items for myself, taken on the last day from the first discount store I entered. .)
But this year's main culinary experience (there were many, but that came to mind as representative of my relationship with Canada) is with oysters. What did I know about them: they are seafood. Point.
In one of the campsites on the shores of the Pacific Ocean, the friends I was with knew from the local fishermen how to cook them and thought of initiating us, the seafood lovers from the Pacific coast. Oyster Bay beach (obviously): full of rocks, small crabs running away scared (it seemed to attack me :)), crab shells eaten by seagulls, remnants of seashells eroded by the weather. A real challenge to walk around, let alone go out to the oyster schools! I started harnessed with enthusiasm and I picked about 40 (which I saw, we took, obviously). Big mistake, I was going to find out. Not all of them are good, not all of them are quite mature, so I had to put them back together. Instead, it means back in the water to grow, to feed the ecosystem, to strengthen the beach, etc. (everything you don't need, put back, don't damage, break, you just take it so you have a shell, flower, branch, firewood, whatever). The initiation started with a crash course in the oysters: they must be quite small, about the size of the palm, to have the striations on the edges intact and mainly, to be mounds both on those valuable striations and at the point of attachment of the shells (at the bottom of the shell, more popular). I picked with much more care, much less, in a longer time. A pleasant activity, if it weren't for the cold ocean water! My friend was an oyster fan, so he suggested we eat raw, from the ocean, as a taste experience. I do not shy away from culinary experiences, so I said: HAI! He untied them with a special oyster knife, then followed the heavy. First of all, the very hard gray / brown outer shell does not indicate the fine and beautiful "ivory" (pure white with colored iridescence) of the interior, but neither the sticky, aqueous and gray content of the meat. I took courage and tilted the oyster so that the meat slipped into my mouth (they are very clean inside, they do not need to be washed, if you are already disgusted by what I did). In the second two, not only did I get the strong smell of the ocean (salty but also a strong smell of algae) but also the taste. After my papillae managed to isolate the strong brine of the ocean, which I honestly didn't like at all, I felt the gummy and slightly metallic flesh of the oyster. I felt like I had all the ocean water in my mouth. I couldn't eat it after chewing it a bit, so I spit it out (hoping a hungry seagull will make me feel better, because I didn't waste an oyster :)). The land of the ocean in this seafood, made me decide on the spot: I don't eat oysters in my life anymore, it's the most horrible food, how can you eat such meat, what stupidity of seafood, I never try anything like that again, bleax, etc etc etc. I am bitterly mistaken. I was hardly persuaded to try it again, this time cooked, by our friend's wife (who had warned me, which is true, not to try them cruelly because I can't appreciate them properly. "Doesn & # 8217t do them justice ", she said, but do I listen? :)). The same oysters I picked would be enjoyed in a different way, which put them back in the extra food wallpaper.
After the necessary unpacking of the oyster (which honestly lasts and has left marks on the hands of others, because you need the strength to open them, they are incredibly hermetically sealed and strong!), The meat was put in its own juice, refrigerated for 30 minutes and the carapace was given under running water so that there were no residues from the opening, mud on the outside, etc. Time in which the following were prepared: grated cheese about 500 grams, spinach leaves, about a pound and a half, garlic and a little bacon. (I sat next to the "cook" to see for myself.) After washing the spinach, chopping the leaves (not very small) they were put in a wok with very little water, so as not to get caught, a little olive oil (for taste), chopped garlic (through that utensil that I never know what to call it) They were left for about 7-9 minutes, I appreciated, enough to soften the spinach leaves. Half of the grated cheese was placed over the spinach, which it was carefully wrapped in a wok with a wooden spoon, taking care not to break or crush the leaves too much. and the fire was extinguished. We took a large tray and moved on to the puzzle. I matched as many shells / shells (I don't know how to call them better) as oysters to stay straight and beautiful, for the feast. I then took their meat, raw and without its own juice, I placed it in their house, on the oyster shell, over which I put a generous spoonful of spinach with cheese and then I put a topping of the remaining cheese and small bacon cut (not very much, to feel the taste of oysters and not bacon). Ready decorated, put in the oven for 20 minutes. Take it out of the oven and just the way they looked, you loved them more.
Sitting at the table, with a dry red wine next to it, we started the second experience with the same dish. Armed with a fork, I took the meat straight from the shell (like the first time) and I was amazed by the taste of the cooked oyster (not like the first time). The aroma of the sea was present, but much more refined, a little sweet. The ocean odor of oysters was this time vague, very appetizing and complemented by the aroma of bacon. Probably spinach, cheese and bacon gave it that delicious flavor, which honestly, I can best describe just by using the word: marinade, although it may not fit as an adjective. The metallic and salty taste of the initially gummy meat took the place of a meat that melted in my mouth, which at every chew made me want to eat the whole tray. It reminded me of a bit of ripe eggplant (it seems to me) as consistent, but a little sweet and definitely marine at the same time. Surprise, I couldn't eat more than four. They are very very filling and contrary to appearances, you can't eat much. The choice of wine was very good, because it was complete and highlighted the slightly sweet taste of the culinary goodness with a persistent taste, a little harsh and slightly bitter, but fruity (I don't know the name of the wine anymore, but I thought it was excellent). No regrets about me trying the oysters again. I didn't give up later and in the following days I also tried breads and fried with lemon next to them, but the taste, smell and appearance that stood out for me was definitely the ones I picked and cooked (I helped to put cheese and bacon, so it is put!: P) by me.
I let myself be carried away by memories and words, and you probably got bored. But honestly, if you have the opportunity, even though it's expensive, it's worth seeing that corner of the world. I'm not saying I won't pay for this vacation all year, but at least my soul has seen, heard, felt, tasted and smelled a small particle of this big world. And in the end, we don't stay with the memories, what if we don't wander?
Good luck Adi, I discovered you recently and I'm trying to quickly recover what I lost. Although I get lost in the pictures, I admit :). I hope you come to Timisoara to enjoy your knowledge and art. All the best!

Correction: Let's enjoy your knowledge and art :) Grammar, blame it :)


Chicken burger

I feel like this is the last of the summer and the latest summer and barbecue recipes, so let's enjoy them, I say! Today we had burgers or burgers, as you want to call them, from minced chicken, grilled and seasoned with various miracles. They are slightly spicy burgers, but in combination with salad, potatoes and bun, they are just good!

Ingredients for 6 burgers:
& # 8211 500g minced chicken
& # 8211 a finely chopped medium onion
& # 8211 one or
& # 8211 60-70g pesmet
& # 8211 spices: a teaspoon of curry, chili, garam masala, paprika, 2 teaspoons of garlic powder, a good tablespoon of finely chopped coriander, ½ teaspoon ground cumin
& # 8211 2 tablespoons olive oil for frying

I mixed the chicken and spices in the food processor, then I put the breadcrumbs and finally the beaten egg. From this composition I made the meatballs for burgers, which I fried in the grill pan (if you have a grill, now is the time to take it out), with 2 tablespoons of olive oil, so that the burgers are not too dry , being made of chicken.

In the end, all we had to do was put them all together: we cut the buns in half, we put the salad leaf, the chicken meatball, a slice of tomato, pickles and french fries. They were wonderful! The spices are the ones that really give flavor to the burgers, which will have a special taste, which you have certainly not felt before in traditional burgers. Fresh coriander can be found in the hypermarket, in the section with fresh vegetables, in refrigerators, either ready cut and put in bags, or in pots. You're welcome!


60 journalists from the written press and bloggers enjoyed the stories and culinary delights of the Italian chef. In the relaxing atmosphere of 13la11, from Bucharest, Patrizia cooked bruschettas with wild mushrooms and truffles, plus a dessert with mascarpone and strawberries. The guests enjoyed a wine tasting and the stories of a sommelier, delicious ice cream and three prize contests. Among them were Antonio Passarelli and Patricia's son, Francesco, who helped his mother in the kitchen.

"Like my mother at home - with Patrizia Paglieri", a new TV Paprika production

The show "Like my mother at home - with Patrizia Paglieri" starts on October 15, on TV Paprika, and will be broadcast from Monday to Friday, from 21:00. The 20 episodes were filmed at the end of this summer, in the Paprika TV studio in Hungary, and Patricia's special guest is her son, Francesco. Relying on ingredients available to everyone (from basil, wild mushrooms, to raspberries or corn), Patrizia cooks fusion, making a combination of Italian, Romanian and international cuisine and giving us a spectacular result - colorful recipes , fast and tasty. Each episode reveals two delicious recipes and is resumed the next day, from 11:00.

"Like my mother at home - with Patrizia Paglieri", a new TV Paprika production

The other news of October, on TV Paprika, are three other productions from 2018: "Jamie cooks Italian" (the nice British chef and his mentor, Gennaro Contaldo, roam the sunny Sicily and cook with various "nonne" - the superheroes of Italian cuisine from 6 October, on weekends, from 16:00) "Hairy Bikers: Mediterranean Adventure" (Si and Dave arrive, on 2 wheels, in Italy, Sardinia, Corsica, France, the Balearic Islands and Spain on October 14, on weekends, at 19:00) "Let's cook healthy with Pepe" (Peter Siska is in love with healthy cooking and teaches us his recipes from October 15, Monday to Friday, from 17:00).


Egg salting with Greek spices and french fries - Recipes

Chicken burger

Ingredients for 6 burgers:
- 500g minced chicken
- a finely chopped medium onion
- an egg
- 60-70g pesmet
- spices: a teaspoon of curry, chili, garam masala, paprika, 2 teaspoons of garlic powder, a good tablespoon of finely chopped coriander, ½ teaspoon ground cumin
- 2 tablespoons olive oil for frying

Mix the chicken and spices in the food processor, then put the breadcrumbs and finally the beaten egg. From this composition are made meatballs for burgers, which are fried in the grill pan (if you have a grill, now is the time to bring it out), with 2 tablespoons of olive oil, so that the burgers are not very dry, being from chicken meat.

In the end, all we had to do was put them all together: cut the buns in half, put the salad leaf, the chicken meatball, a slice of tomato, pickles and french fries.