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French style carp

French style carp


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Preparation: First we prepare the flavored butter. Rub a packet of butter kept at room temperature with salt, pepper, lemon peel, thyme, finely chopped parsley and rosemary. Add the finely chopped onion and garlic and mix all the ingredients well until smooth.

After cleaning the carp of scales, cut it on the belly and remove the intestines, then wash the inside and outside of the fish very well. Wipe with a kitchen towel and place in a pan a few pieces of unflavoured butter. I used the head and tail of the fish in the soup, but you can leave it whole, for a more special look. With half the amount of flavored butter, grease the carp on the outside and the other half on the inside. Put it in the oven, over medium heat for 10 minutes, then take it out, sprinkle breadcrumbs and bake it for another 20 minutes, then add the wine and bay leaf; let it bake again for another 20-25 minutes.

Don't forget to sprinkle the fish with the sauce from the tray from time to time. When ready, we can serve the carp with the delicious sauce left in the pan, which we mix with the two tablespoons of sour cream.

Bon appetit!


Arranging the house in French style

Raised with the stories of her grandfather, who grew up in a beautiful house in Bucharest, but who was confiscated during communism, Nona Groza, manager at Ramayana Café, she wanted all her life to live in a house like her grandfather's.

None's dream came true in 2003, when she bought a villa in the heart of the Capital. & bdquoWe bought this house in 2003, but we only moved into it in 2005, when the whole arrangement was ready. My current husband and I were going to get married, but before the wedding we wanted to take a house, to do things in a certain order.

I watched many houses, but the moment I entered this house I felt that he was talking to me, I liked him from the first moment. In addition, it was a very good offer in terms of price. I had a restraint related to the inner courtyard, which was not closed, but I made a wrought iron fence, paved it, decorated it with garden dwarfs and it was solved. The reason we wanted to live in the house and not in the block was simple. My husband grew up at home, and I, although I lived in a block of flats, always dreamed of staying at home.

My great-grandfather was very rich, but during communism he lost all his homes. I grew up with my grandfather's stories, he told me how he played when he was little, and all my life I wanted to go back to my origins. In a way, it was an unconscious need to stay home & ldquo; says the owner.

& bdquoAm vrut o casa gen boutique & ldquo
Structured on four levels & # 8211 basement (dining area, kitchen, service room, sauna, pantry, bathroom), ground floor (living room, office, bathroom), floor (two bedrooms, bathroom) and attic (living room, bedroom , bathroom) -, the house was almost completely rebuilt.

The roof was replaced, the woodwork was changed (only the bathroom doors and the basement closet were kept and reconditioned), the interior and exterior walls were insulated with polystyrene, the house was equipped with a heating system (central heating), and the stucco was added on the outside. Regarding the arrangement, the young owners wanted it to respect the architecture of the house, which is why it was quite difficult to achieve.

& bdquoWe wanted a boutique-style home, in French style, a warm home, but very decorated and we started to gather the elements that matched the chosen style. We didn't want to turn an old house into a modern one, but we wanted to keep its charm, to leave it as it is.

I am totally against houses with old architecture, whose stuccos have been removed and modernized. It seems to me that a lot of money and a lot of work have been invested in the old architecture, so it's a shame to give it up. Before buying the house, for several years, I had a subscription to the magazine "French house" and I got a lot of ideas from there.

Because you can't do something without studying it first. You need to have a period in which to absorb a lot of information, without necessarily putting into practice what you have read. And the moment you have to start working, your ideas come to you.

The problem is that in order to achieve what we wanted, it was very difficult for us to have access to the materials and work techniques of 100 years ago & ldquo, confesses Nona. The most difficult part of the arrangement was the finishes.

All the stained glass windows in the house, which were mounted in the old skylights, were handmade (not only painted, but also burned), for the realization of a single stained glass window it took three months. Equally difficult to make were the paintings on the walls in the bedrooms, living room and office, which required time and the hand of a professional.

Attic, a space dedicated to relaxation
Brought from various corners of the world, the pieces that make up the living area from the attic turns this space into a fascinating mix of styles and cultures.

Mahjong table (traditional Chinese game), with Chinese letters and rules written in Chinese, lend this room a touch of Asian charm, hookah and camel leather stools send you thinking of the taboos of the Middle East, and the statuettes spread around the corners of the room I remember the Indonesian religion.

& bdquoBecause we have a group of friends with whom we usually play cards and Mahjong very often, we thought of turning the attic into a relaxing space and we created several areas: the conversation area & # 8211 marked by a sofa, a table coffee and some stools dining area & # 8211 composed of dining table and bar area & bdquoMahjong & ldquo & # 8211 represented by a sofa and Mahjong table, which is original and the only one in our country. We really wanted to have such a song at home because we spent several holidays in China and we are attracted to the culture of this country & ldquo.

art Gallery
The paintings and ornamental elements found in bedrooms, hallways, offices and living rooms betray the passion of the hosts for art. In fact, the ground floor of the house was once, in the time of the old owners, an art gallery.

& bdquoThe lady from whom I bought the house was the daughter of a doctor who married a painter, and he transformed the space on the ground floor into an art gallery. For this reason, the lobby communicates openly with the living room & ldquo, says Nona.

French style arrangement it helped the young owners to keep the opulent and elegant air of this residence unaltered. & bdquoBecause it is like a maze, it was a very beautiful part of the discovery of the house. There was a lot of work on it, but we didn't want to intervene at the compartmentalization level, but just to decorate the rooms a lot.

For example, the arches in the bedroom, above the beds, are original. We just painted them, as we did with the ceilings in the office and living room. As for the walls in the two bedrooms, they were dressed in a silk fabric worked as in the eighteenth century, which I took from a workshop in France. The curtains were also made there. The halls were not neglected either, we decorated them with statuettes bought from the auctions of old objects and tapestries brought from Belgium & ldquo.

Although she says that she is happy in this house and that she feels very attached to it, if she were to remodel it, Nona would make some changes: & bdquoI would like to replace the stucco-Venetian paint (which at that time was the latest trend in the field wall finishes) with wallpaper, and instead of spotlights in the hallways I would like to put chandeliers. I never liked the spots, but they were recommended to us by the head of the team I worked with at the time, on the grounds that they make more light & ldquo.

They took into account the style of the house
& bdquoWe didn't want to turn an old house into a modern one, we wanted to keep its charm. A lot of money and a lot of work has been invested in the old architecture, it's a shame to give it up. & Ldquo


Pork, prepared in French style - the recipe that has stood the test of time!

French-style meat is a popular and popular dish. It is very easy to prepare. The meat comes out juicy, soft and fine. Get her ready for the holiday meal!

INGREDIENT:

-pork (muscle or muscle)

METHOD OF PREPARATION:

1.Wash and dry the pork. Cut it into slices about 1 cm thick.

2. Cover the pieces of meat with cling film and beat them lightly with a meat hammer.

3. Grease a deep pan with a little oil and sprinkle the bottom with a little salt. Compact the pieces of meat in it. Season them with salt, ground black pepper and ground coriander.

4.Then grease them with a thin layer of mayonnaise, using the confectionery brush.

5. Sprinkle the pieces of meat with the onion cut in half, and then with a generous layer of grated cheese.

6.Insert the tray in the preheated oven to 200 ° C and cook the meat for 30-40 minutes, until it is covered with a nice golden crust.


Croissante simple recipe

  • 550 g 000 type flour
  • 20 g of fresh yeast
  • 250 ml of warm milk
  • 100 ml of sunflower oil
  • 1 egg (put the egg white in the dough and keep the yolk aside for greasing)
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 80 g butter for spreading sheets
  • 16 teaspoons nutelle / jam / magiun

In a bowl sift flour, make a hole in the middle of it and put the yeast mixed with a little warm milk (from the 250 ml). Be very careful not to get too hot, it will scald the yeast and the dough will not rise.

Leave the yeast to activate for 10 minutes and in the meantime mix the rest of the warm milk with the salt, sugar, egg white and oil.

Pour the liquid mixture into the flour bowl and knead for 10 minutes.

Then transfer the dough to the worktop (without leaving it to rise) and divide it into 8 balls (about 120g / one).

Spread each ball with a rolling pin so that you get a 25 cm disc. Grease the surface with soft butter (not melted) and do the same with the other pieces of dough and place them on top of each other. Do not overdo it with butter, you only need a thin layer, otherwise you will have problems stretching.

The surface of the last disc does not grease.

Now spread the overlapping sheets with the twister until they form a round sheet of 45-50 cm.

Cut the disc into 16 radii. Base on a teaspoon of nutella or jam.

Roll to the top and, the croissants obtained, place them in a tray covered with baking paper. Leave them to rise for 20-30 minutes, then grease them with the remaining yolk, mixed with 3-4 tablespoons of milk.

Bake the croissants for 20 minutes, the first 10 minutes at 200 ° C, then reduce to 180 ° C and leave them until nicely browned on top.


French-style baked meat: tasty and filling!

& # 8220French style meat & # 8221 is one of my favorite dishes. Today I reveal to you the secret of the simplest and juiciest baked meat recipe. The potatoes are given through the large grater, to be more juicy and to be soaked with the juices left by the meat and onion during cooking. The meat is covered with a generous layer of cheese and mayonnaise, which is very tender and juicy. Thanks to this way of preparation you will get the tastiest and most flavorful meat in French style.

INGREDIENTS

-500 g of meat (pork or beef)

- mustard seeds to taste

-oil for lubricating the shape

METHOD OF PREPARATION

1. Both beef and pork are suitable for this recipe. Cut the meat into pieces of the desired thickness.

2. Peel the potatoes and grate them.

3. Put the grated potatoes in salted water, so that they do not change color and salt them a little.

4. Peel the onions, cut them into thin slices, squeeze the potatoes.

5. Grease the bottom of the baking tin with oil and place the potatoes.

6. Beat the meat well with a hammer for schnitzels.

7. Season each piece of meat with salt and pepper and place a few mustard seeds on each slice.

8. Place the cooked meat on top of the potatoes.

9. Rub the onions with your hands to leave juice.

10. Place the onion over the meat and press it a little.

11. Make a net of mayonnaise on top.

12. Put the cheese through a large grater and mix it with 100-150 g of mayonnaise.

13. Spread the mixture on top of the onion.

14. Place the meat in the preheated oven at 170-180 degrees for 30-40 minutes.

15. Let the meat sit in the oven off for another 20 minutes to make it even juicier.


French style apple tart

The fruit cakes are excellent, especially in summer and autumn, as we have plenty of fresh and seasonal fruits. That is why today we propose a simple tart, with apples, a delicious and aromatic dessert, which you can prepare for the whole family.

Apple tart is a fresh dessert, not very sweet, due to the fact that the apple is a slightly sour fruit. You can use ready-made tart dough, or you can prepare it yourself. It is very simple and does not require much effort.

  • For the dough:
  • 195 g flour
  • 50 g sugar
  • salt
  • 115 g butter
  • 1 or
  • 1 kg of apples
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons butter
  • 2 teaspoons breadcrumbs

For the dough, mix all the ingredients until you get a crumbly dough. The butter must be cold and it takes a little patience to incorporate all the ingredients and get a homogeneous dough.

Roll out the dough in a round tart pan lined with butter. Spread the dough on the walls of the tray so that the inside of the tray coats the dough.

Refrigerate the dough for a quarter of an hour, after which you can put it in the oven at 180 degrees for 15 minutes. This way, the dough will bake evenly before you put the apples and that taste of unripe dough will not remain at the base.

Peel the apples and remove the seeds. Cut the apples into thin slices. Mix the sugar, cinnamon and a little breadcrumbs and pour the mixture over the apples so that they are evenly covered by the mixture.

Arrange the apple slices over the partially cooled dough, starting from the outside to the inside, so that it forms like a large rose, until you reach the middle. Grease with melted butter and bake the tart for another 30-35 minutes, or until the apples have browned on top.

Serve the tart after it has cooled, plain or with a cup of vanilla ice cream.


Stylish confectionery. 9 French dessert recipes to learn how to make

French desserts made history and gave France the title of queen of confectionery. There is no professional or amateur chef who has not tried at least one of them: from simple crepes suzette to complicated and so adored macarons. We give you the best recipes and we invite you to try to rediscover the classic confectionery.

When you say good desserts, you immediately think of France, the country where the best cakes were born. With a French dessert on the table, you certainly don't go wrong. Some are true works of art and require time, patience and skill. Others, although so simple, are perfect in taste. Whatever you choose, it's all a challenge.

We offer you nine classic recipes to test in your kitchen.

It starts with one of the simplest, but also the most appreciated desserts: Crepe Suzette. Pancakes drowned in sweet and sour butter sauce with orange flavors fascinate gourmets. We have the best recipe, completed by the best pastry chef in France, Nicolas Boussin. You can find it HERE.

If you missed the first recipe, you can continue with an equally simple one: clafoutis with cherries. A traditional French dessert in which you will fully enjoy the summer fruits. You find all his secrets HERE.

One step ahead and you will feel ready to make a cr & egraveme brulee like the book. We give you the recipe step by step HERE.

Another classic dessert of the French confectionery worth trying is the famous twisted tart: tarte tatin, accidentally invented, but so tasty. you the best tatin apple pie recipe HERE.

Even for the most skilled, French pastry can be a challenge. Test your dexterity and skill with a Mouth crunch, a famous tower of choux filled with vanilla cream, glued together with caramelized sugar. We give you the recipe and tell you the secrets HERE.

And also in the category of irresistible but difficult sweets, test it macarons, the little cookies that conquered the whole world.

At the end, I left you three French desserts from the classic category, which will whet your appetite and make you cook them more often.

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One recipe a day Fluffy French-style croissants

Ingredients: a cube of yeast, 250 ml of milk, two tablespoons of melted butter or margarine, half a teaspoon of salt, 3 tablespoons of sugar, 420 g of flour (three tablespoons are kept for powdering the plate), 150 g of butter or margarine, an egg.
Method of preparation: dissolve the yeast in cold milk, then add the two tablespoons of butter or margarine (melted), salt and sugar. Mix until incorporated with the flour. Powder the worktop or table with flour and knead the dough very well. From the obtained hull, a rectangular sheet is spread with the help of a fork, and it is left to ferment for 15-20 minutes. Grease the dough with butter or margarine (the 150 g), then cut into long triangular strips. Each of these is wrapped from the base to the top. They are placed in the tray, on baking paper, with the top of the triangle under the croissant, so that it does not fall apart. Leave it in a warm place for another 10 minutes (possibly on the stove, until the oven heats up), and then grease it with beaten egg and put it to bake for 10-15 minutes on low heat.


French menu - Lunch

After this delicious starter http://gastropedia.ro/menu-francez/ we propose a Ratatoille that will surely satisfy the preferences of vegetarians. Also, this dish is famous and often recommended by those who fast.

Ingredients used: bell peppers, onions, zucchini, eggplant, garlic, tomatoes, parsley.

And as we want not to omit any detail in our culinary foray, we present a broken dessert from the picturesque geography.

Aunt Vernon

Basic ingredients: fresh cherries, eggs, flour, almond flakes, sugar, vanilla.

Now you can sit quietly until dinner, although the hourglass sand drains quickly at the crossroads of the two seasons.

To fill the remaining time, we suggest you listen to a great artist and emblem of the French Republic.


Roasted carp with ripe vegetables and French cheese sauce

A carp (fresh) or a few if you serve for several people 2 zucchini 1 eggplant a few peppers 200 gr cheese gauda or ementaler 50 ml dry white wine 2 cloves garlic 2 tablespoons sour cream olive oil salt spices to taste.

Method of preparation

We cleaned and washed the salted and washed fish and then "massaged" it with a mixture of olive oil and spices (I used oregano and rosemary, dried and ground).

Let the fish marinate for about an hour in the refrigerator.

Meanwhile, prepare the vegetables. We peel the pumpkins,

eggplant only partially (fissures), wash the peppers and leave them whole.

In a tray we place the zucchini and eggplant, cut into not too thin slices. Sprinkle them with olive oil, salt and season to taste (I chose black pepper and salt with herbs). We then mix them with our hands to "dress" the vegetables nicely with the oil and spices. Then, place the peppers next to it, put them in the hot oven at 250 degrees C, for about 20 minutes (at the grill function). Do not forget to turn the vegetables once, to brown on both sides.

When we take the vegetables out of the oven, we immediately put the fish. Also on the grill, just lower the temperature to 200 degrees and fry on both sides until nicely browned (about 40 minutes). My advice is to place the fish on a net, like the one for skewers with a tray placed underneath, for the juices that will drip from the fish. This will fry the fish nicely on both sides.

While the fish is cooking, prepare cheese sauce.

The cheese sauces are gorgeous no matter how you prepare them, only I have a more dietary recipe. (Both fish and vegetables will be quite modest in calories and I wouldn't like to spoil everything with the sauce.) It's a very simple and very French way of cooking: grated cheese, wine, crushed garlic and pepper are put in a bowl and simmer until the cheese has melted and blended.

Stir continuously, and at the end add sour cream. A tip: in order not to make your sauce cheese, put the cream in a bowl and add 1-2 tablespoons of the hot sauce over it, mix and only then incorporate the cream in the sauce. Thus we bring the cream closer to the temperature of the sauce and we obtain a very homogeneous and creamy mass. This sauce is practically universal: it goes perfectly with fish, vegetables, natural potatoes, meat and even salads. It's a delight!

When the fish is ready, we "put" it in a plate and place the cooked vegetables next to it. Then sprinkle the vegetables with the cheese sauce.

We serve the rest of the sauce at the table in a bowl and don't hope that there will be at least a little left for the next day.


Video: Ψωμί γαλλικού τύπου (May 2022).