We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Coca - in a bowl mix the flour with the salt. Add the diced cold butter, lightly beaten eggs and knead a non-sticky crust. Wrap the crust with foil and let it cool while we prepare the filling.
Filling - clean the carrot and wash the mushrooms and drain them well
In a frying pan, add a little oil and heat the grated carrot, add the chopped mushrooms, sliced sausages, hot sauce, chopped parsley and spices to taste. Let it cool a little on the fire, then let it cool
Spread the crust in a thin sheet and cut circles with a bowl. In the middle add 1 tablespoon of mushroom filling, cheese on top and grease the edges with beaten egg a little, join the edges, then press them with a fork
Place them in a tray lined with baking paper, grease them with egg and sprinkle with paprika. Put in the preheated oven for about 20 minutes
I have been a fan of culinar.ro since 2004 and only now have I had the courage to post a recipe for the first time.
This recipe is specific to South America and is made for birthdays, holidays, parties. Both my little girls, Jasmine almost 3 years old and Evelyn 1 year old, never stopped eating.
The recipe is from culinar.ro with some small changes. I am glad that I found this recipe, that it is simple and successful for young children and I wanted to post it here for other children to enjoy.
450 g flour
170 g cold water
150 g butter
1 beaten egg
150 g grilled or boiled chicken breast and cut into small pieces (I put thighs)
180 g of cheese (Colby Jack, Mozzarella, Monterey)
70 g cream cheese (gen Philadelphia)
1/2 teaspoon cumin / cumin powder (I did not put)
How to prepare
Mix all the ingredients and knead an elastic dough, soft but not sticky.
Refrigerate for 30 minutes, during which time the filling is prepared.
Mix all the ingredients well for the filling.
Then remove the dough and spread it into thin sheets and cut round shapes (7-9cm in diameter). In the round shapes, place the filling in the middle, grease the edges with water and glue.
If you do not have a special press, you can use a fork that
press the edges well so that they do not come off.
It is placed on a tray greased with oil,
grease with beaten egg on top and put in the oven heated to 180C / 360F for 15-20 min.
The common ancestor of fungi and animals was probably a flagellated unicellular organism that lived more than a billion years ago. A discovery in an 850-million-year-old slate in Canada is sometimes interpreted as a mushroom fossil. Alleged discoveries in China and Australia, 1.5 billion years old, have yet to be confirmed as fungi. The first largely undisputed discoveries date from the Ordovician geological period and can be attributed to arboreal mycorrhizal fungi. Fossil fungi have also been found in amber, among other things, on well-known coal deposits in Scotland and England, in the late Triassic, carnivorous in Germany, and in remarkable biodiversity in Cretaceous and Tertiary Canadian and Baltic Canadian amber. In some of these discoveries are found mushrooms that attacked termites and nematodes, being closed by the resin together with their hosts.   
While the vast majority of fungi that appear today no longer develop flagella, flagellate spores or gametes appear during the reproduction of the species in the cluster. Chytridiomycota. The fungi probably left the water before the plants and colonized the land surface. Since the first known terrestrial plants did not yet have real roots, but obviously living in symbiosis with mycorrhizal arboreal fungi from the Glomeromycota division, it is assumed that these fungi made it hardly possible for the plants to colonize this land. Successful passage of plants would not have been possible without symbiosis with sponges. 
About 100,000 species are known in the Fungi Kingdom. According to current estimates (2017), however, there are between 2.2 and 3.8 million of them.  The Kingdom is divided as follows: 
- Class I: Phycomycota
- Class II: Eumycota
- Subclass 1: Ascomycota
- Section a: Protoascomycetes sin. Saccharomycetales
- Section b: Euascomycetes (Plectascales, Pseudosphaeriales, Sphaeriales, Pezizales)
- Section a: Holobasidiomycetes
- Section b: Phragmobasidiomycetes sin. Heterobasidiomycetes (Uredinales, Ustilaginales)
Due to the lack of chromatophores, mushrooms are not suitable for assimilation.
Some live as parasites or saprophytes on land or in freshwater, very rarely in the sea. Some species are not only heterotrophic for oxygen and nitrogen, but also for other active substances. Their fruiting body consists largely of hose-shaped branched cells, which often contain more than one haploid nucleus. Hyphae (walls, thin filaments) are composed mainly of chitin, only rarely of cellulose. The sum of the hyphae is called mycelium. Some single-celled organisms in the cluster Phycomycota, especially of Ascomycota, do not form mycelium. Eukaryotes Myxogastria sin. Myxomycetes, plasmodial viscous fungi, possess vegetative bodies formed completely differently. More or less all varieties can be grown.
Another part practices a form of symbiosis between them and plants in which a fungus comes in contact with the fine root system of a plant, called mycorrhiza. Here there are varieties with transversely septate hyphae like others, where this differentiation is missing. In aseptic forms, the entire mycelium can be viewed as a single multi-nuclear cell (syncytium). Also the septate forms of Ascomycetes and many Imperfect fungi they must be seen as sincere. Transverse walls are formed in these organisms only for the separation of the reproductive organs. The transverse walls retain a central cell nucleus of variable size due to premature cessation of wall synthesis by incarnating centripetal. This pore allows not only a plasma contact of neighboring cells, but also the crossing of cell nuclei like other cellular organs. Only in Basiomycetes is there a classification into true cells, comparable to those of higher plants. The hyphae of the upper fungi can materialize during the formation of the fruiting body in a quasi-tissue. These species cannot be grown in general. 
General characteristics of the Eumycota twig in brief Modification
- Eukaryotic organisms
- most are multicellular
- heterotrophic organisms
- populates any environment
- continuous growth
- the presence of the cell wall
- the cell membrane (when present) is made up of mycocellulose or mycosin
- the presence of chitin, callus, etc. within the cell wall are completely missing
- urea formation
- multiplication by spores containing reserve substances: glycogen and fat droplets.
To most representatives of the kingdom fungous the structure of the body is somewhat similar. Here are some common features:
Fungi reproduce both asexually and sexually.
Asexual reproduction Change
In the case of fungi, asexual (vegetative) reproduction is very common. Propagation does not take place through the formation of sex cells, but through the formation of agametes (spores that form a new organism without fusion with another cell) that some species even lack. These sponges are called Imperfect fungi. There are different types of spores, for example:   
- Arthrospores (powdery mildew): are caused by the rupture of hyphae in individual cells.
- Ascospores: are vessels in the form of an elongated sac, in which the meiosis of fungi takes place and in which haploid ascospores are formed, which in turn represent a form of spread to some types of fungi. Sporulation is often necessary to quickly generate offspring, for example to overcome periods of hunger.
- Blastospores: form as protuberances at the tips of the hyphae or in other positions and mature from the base. It separates without the formation of septa. If blastospores form on minor axes, they are called sympodiospores.
- Chlamydospores: immobile, with coarse walls, intercalation develops (restricted to certain areas) or by swelling of the hyphae heads, both inside the hyphae and through the so-called germination. Terrestrial and aquatic fungi can develop them under unfavorable living conditions.
- Conidiospores: by constriction at the tip of certain fungal hyphae, the so-called conidiophores are formed, from which the conidiospores are subsequently released. They are exospores.
- Porospores: with thick walls are formed individually or at the vertices through pores in the cell wall of the hypora carrying spores and can also be formed as chains that grow from the base to the tip.
- Sporangiospores: they form endogenously in special hyphae, so-called sporangia (in Phycomycota), sac-like fruit containers, inside which sporangiospores develop.
- Zoospores: are found only in aquatic fungi, being flagellated spores that develop endogenously in zoosporangia.
Sexual reproduction Change
The principle of sexual reproduction that does not produce identical offspring, unlike asexual reproduction, is the formation of spores (meiospores) genetically new compounds after cell fusion (plasmogamy), nuclear fusion (karyogamy) and cell division (meiosis).
Mushrooms can form conidia with sexual spores. They are usually haploid, so they have only one simple set of chromosomes in their cell nuclei and only go through a short diploid phase with two sets of chromosomes during sexual reproduction. Two spores completely merge (including karyogamy, plasmogamy) and form a new diploid cell. Between them there is a phase with two nuclei in the fungi Basidiomycota and most fungi Ascomycota which is not known to other living things. In this phase, each cell contains two haploid nuclei of different "parental" origin. These processes are also possible alternatively, so that fungi can pass between haploid and diploid organisms, as well as between sexual and asexual reproduction. The course of sexual processes differs greatly in the different systematic departments of the fungi. Such varieties are called Perfect fungi.  
Fungus fungi Mucoromycota and Zoopagomycota they do not form fruiting bodies, but exist only as multi-nuclear mycelium. In them, the neighboring hyphae emit extensions, called gametangii, which combine in the shape of a yoke. The point of contact then swells, the separating cell walls dissolve and the multi-nuclear fusion product is isolated from the two gametangs by partitions. The diploid phase is achieved by fusing cell nuclei in pairs.  
Finally, it should be noted that the formation of fruiting bodies is associated with a considerable increase in metabolic activity, because they form considerably more proteins and nucleic acids than in mycelium and due to this, increased energy consumption is required, which is it also reflects in a corresponding increase in oxygen consumption. 
Outline of reproduction types (possible) Change
Mushrooms act as a decomposer of dead organic materials (saprophytes), feed as parasites on other living things or live in a reciprocal (mutualistic) symbiosis with plants (mycorrhiza) or together with blue-green algae (lichens). Due to the very efficient distribution of spores, they are practically everywhere where a suitable substrate is available and can generally use a very wide range of food sources. 
- Saprophytes: there are on the one hand species that grow on rich soil, leaves, garbage, horse manure, etc. (which they feed on), on the other hand sponges that can break down and use lignin almost exclusively. They are also the most important users in the breakdown of cellulose, hemicellulose and keratin. Together with bacteria and small animal organisms, they form humus from organic waste. The importance of fungi in the degradation of lignin and especially of the very lignin-rich trunks of dead trees is highlighted in several ways. Only fungi, especially certain varieties of the Basidiomycota cluster, which are grouped under the name "white rot fungi" (a term used to describe the decomposition of wood by fungi, when they mainly decompose brown lignin and remain colorless cellulose), are able to decompose. effectively larger pieces of dead wood. These organic nutrients are converted to inorganic substances, such as carbon dioxide or nitrates. Unlike bacteria, some of which can make the most of available products of already partially degraded lignin, fungi with their hyphae actively enter the wood, having the enzymes needed for complicated and energy-intensive degradation. Oxygen is absolutely necessary for this degradation process. Where this is not the case, the wood is stored for a long time, for example in peat bogs) and is finally transformed into coal for long geological periods.  
- Parasites: when a fungus parasitizes a plant, it enters its cells with specialized hyphae, which allow the parasite to enter its host tissues and absorb nutrients from them (eg species such as Armillariella on softwoods). They penetrate the cell wall, but leave the cell membrane intact (otherwise the cell plasma would escape and the host cell would die), wrapping it only so that it is now surrounded by a double membrane. This process allows the removal of nutrients from the plasma of the host cell. Parasitic fungi are often specialized for certain host organisms. To find the right ones, they developed different methods. First of all, they produce large amounts of spores, thus increasing the chance that some of them will reach compatible host plants. Fungi out of order Weather in Pucciniales (rust fungi) for example infest mainly stems and leaves. They have a complex life cycle, which often includes changing hosts. A number of representatives are of economic importance because they affect agricultural crops (e.g. Puccinia graminis on cereals, Puccinia striiformis on wheat or Melampsorella caryophyllacearum on silver fir). Other species have learned to spread effectively through insects that visit host plants. Thus, certain yeasts that live in nectar are transported from flower to flower. Spores Monilinia fructigena, the causative agent of fruit rot of fruit trees, are spread by wasps, which at the same time provide access to the fungus by gnawing the fruit. Species of the order Ustilaginales they can live saprophytically in the soil for years without host plants. An example is Ustilago maydis (corn fire): up to 12 years later, infectious mycelium was found in a field affected by it that immediately parasitizes freshly sown plants again.   Animals and humans can also suffer from fungal infections when they come in contact with fungal spores of the order Dermatophytes, such as Microsporum canis infesting mainly dogs and cats (20%), rarely humans  or the well-known athlete's foot (Tinea pedis). 
- Mycorrhizans: are included in many families of large fungi of the Basidiomycota cluster (eg Amanitaceae, Boletaceae, Cantharellaceae, Russulaceae, Suillaceae) where the mycelium of the fungus wraps around the roots of the trees as a mycelial sheath, penetrating not into the bark, but also into the bark. . But in much larger numbers there are very small fungi in the Glomeromycota division that form arboreal mycorrhizal associations, penetrating the cells of the bark. However, they are the most valuable mushrooms for nature. They form mycorrhizal associations with plants, transferring water and various inorganic substances, especially phosphates and minerals, to the roots, as the fine mycelium penetrates the soil closer than the suction roots could, receiving in return carbohydrates, especially sugar, which it produces the plant through photosynthesis. Fungi could not live without this symbiosis because they are not able to produce organic substances. But in turn, some plants would survive very hard without the help of these fungi. There is a very close contact between the roots of the sponges and the roots of the trees. This better nutrition is especially noticeable in very poor soils. As for the tree fungi, it should be mentioned that sometimes they can prevent the growth of the plant.  
Orchids are an extreme case, many of which are already dependent on their fungal symbiotic partners when their seeds germinate under natural conditions. Some orchids, for example Neottia nidus-avis, do not contain chlorophyll and therefore cannot photosynthesize, but get all the nutrients from the fungus, which they thus parasitize. [2. 3]
- Lichens: they have a special position. They are fungi that harbor unicellular blue-green algae as symbionts and are therefore photoautotrophic, ie they are not dependent on external food sources due to the photosynthesis of their symbionts. Unlike any of the partners alone, they can colonize extreme habitats. However, the mushrooms in question are difficult to viable without their symbionts, while the latter can thrive and isolate. For lichens, the advantage of symbiosis is that a much wider range of habitats opens up for them. 
- Marine and xerophilous species
Mushrooms, especially from the Ascomycota cluster, are also widespread in marine habitats, ie in an extremely saline environment, being parasitic on plants and animals from the sea. They combat high osmotic pressure by properly enriching polyols (higher alcohols), mainly glycerin, but also mannitol and arabitol in the hyphae. The situation is similar to xerophilous molds and yeasts (extremophilic organisms that can live and reproduce in conditions with low water availability). They grow, for example, which can grow on pickled herring or marmalade. 
Most fungi are aerobic organisms. But some are anaerobic, they can manage either temporarily without oxygen (optional anaerobic), for example yeasts that ferment under these conditions, living on sugar (for them much more efficient than with aerobic respiration), or even lost the ability to use it at all (mandatory anaerobic) as species of the family Neocallimastigaceae, which live in the rumen of ruminants being specialized in the use of cellulose. 
Mushrooms can populate almost any living environment, subject to certain conditions, valid for most terrestrial species:
- the presence of the organic substrate
- lack of too much brightness
- high temperature
- enough moisture.
For humans, fungi play both a positive and a negative role. See also below under "external links".
There are species that are easy to identify, but others, where confusion is possible and sometimes with a fatal result. Some examples in detail:
- The order Agaricales it is the most dangerous. Thus lethal species of the genus postponed (Amanita phalloides, Amanita verna, Amanita virosa) respectively quite toxic as Amanita gemmata, Amanita pantherina) or those of the kind Clitocybe with for example Clitocybe dealbata (+), Clitocybe fragrans, Clitocybe rivulosa (+) such as those in the genre Cortinarius (Cortinarius cinnamomeus, Cortinarius gentilis (+), Cortinarius orellanus (+), Cortinarius rubellus (+) or Cortinarius traganus), often have a great resemblance to edible varieties. Varieties of the genus Inocybe are all severely poisonous, while those of Gomphidius and family sponges Hygrophoraceae with all edibles. In addition, species declared edible in older mycological books are still collected, but in the meantime they have proved as deadly as possible, such as Paxillus involutus or Equestrian tricholoma. Galerina marginata caused quite a few lethal poisons by confusing it with for example Flammulina velutipes or Kuehneromyces mutabilis, as and Pleurocybella porrigens.
- The order Bulletins includes species with white to yellowish pores (greenish-yellow) and others with reddish to red pores. In those with open pores there are no toxic smiles, but some are inedible due to the bitter taste (Boletus calopus, Boletus radicans, Tylopilus felleus). In those with red pores a confusion of edible species with poisonous ones, but not lethal, is quite slight, as for example with Boletus lupinus, Boletus rhodoxanthus or Boletus satanas).
- The order Cantharellales does not know inedible or even toxic mushrooms.
- The order Polyporales knows mostly edible mushrooms. Some species cannot be eaten, being bitter or of harsh consistency.
- The order Russulales has its own rules. For the genres Lactarius, Lactifluus and Russula it matters, that all sponges without an unpleasant odor such as a sharp or inconvenient taste are edible. Even some of those hot ones could be eaten.  
- The twig Ascomycota knows very toxic mold fungi (Hypomyces chrysospermus, Serpula lacrymans), but also for example very useful yeast. As for families with larger mushrooms it can be said that Morchellaceae-they are all edible, but Helvellaceae-they have poisonous or suspicious species among them, not always easy to identify, being thus only something for connoisseurs.
You can see more details on the description page of the mushrooms.
These mushrooms contain psychotropic substances such as psilocybin, psilocin, muscimol or ergot. The best known are psilocybin-containing fungi. Their effects are sometimes compared to those of LSD. These include exotic species, such as Psilocybe cubensis but also native species, such as Mycena pura, Pluteus salicinus or Psilocybe semilanceata. Amanita muscaria and Amanita regalis contain ibotenic acid and the toxic and psychotropic muscimol derivative, much more effective in the dry stage. Both substances are classified as delusional.  In addition to other toxic substances, Claviceps purpurea it also contains ergot.  Psychoactive mushrooms have had and still have a spiritual significance as entheogenic substances for various indigenous peoples.  Inexperienced mushroom pickers risk picking mushrooms that contain these substances. Unfortunately, many young people also experiment with these sponges without thinking about the harmful effects on health.
In the world, there are over 100 species of mushrooms used for therapeutic purposes, especially in China and Japan. They contain proteins, amino acids, vitamins, minerals and many other active microelements, becoming adjuvant agents in the complementary therapies of many diseases.  In Europe and North America, mushrooms have also been used for medicinal purposes since the early twentieth century. Drugs like the antibiotic penicillin are made from mushrooms. Other fungal metabolites lower cholesterol or help with malaria (Metarhizium pingshaense genetically engineered). 
- A large role is played by the mass cultivation of large edible saprophytic and parasitic fungi. The best known are Agaricus bisporus, Auricularia auricula-judae, Lentinula edodes, sin. Lentinus edodes and Pleurotus ostreatus.  .
- Among single-celled mushrooms, sugar yeasts of the genus Saccharomyces, especially baker's yeast Saccharomyces cerevisiae, But and Saccharomyces bayanus, Saccharomyces ellipsoides and Saccharomyces uvarum (there are over 1,500 species), are the best known mushrooms useful in this field. They produce alcohol and carbon dioxide by alcoholic fermentation and are used to bake a dough, to brew beer, to make wine, to make other alcoholic beverages as well as certain (also low-alcohol) milk products (eg kefir). .  Yeast used today is usually grown, produced biotechnologically, but the one that lives naturally on the surface of grapes is still used in many cases, especially in wine production. In addition to lactic acid bacteria, the dough used in baking bread also contains yeast.  Mold fungus Botrytis cinerea it also plays a role in wine production. In cool, humid autumn weather, it causes rot on the grains, which causes the grain to perforate. Later, they lose water, leaving behind a higher percentage of solids, such as sugars, fruit acids and minerals, resulting in a more concentrated and intense final product. Yquem Castle is the only Premier Cru Supérieur, largely due to the susceptibility of the vineyard to the so-called noble rot.  On the other hand, the fungus is very harmful to, for example, strawberries or tomatoes. 
- Many types of mold (Penicillium candidum, Penicillium camemberti, Penicillium roqueforti, Penicillium glaucum etc.) play an important role in the maturation process of dairy products, especially sour dairy products and cheeses (eg Blue Stilton, Gorgonzola, Roquefort, infested with blue mold or Camembert and Brie cheese with white) .   On the contrary, the rot of bread Rhizopus stolonifer which harms and for example sweet potatoes strawberries, papaya, plums or tomatoes is very toxic to humans and animals. 
The largest fasting are cultivated saprophytic fungi and parasites. Agaricus bisporus is the most important edible sponge grown in the world. It was first raised in Paris by Olivier de Serres (1539-1619) during the reign of King Louis XIII of France. They followed Agaricus bitorquis, which performs stronger meat such as brown mushroom, derived from Agaricus silvaticus.   Agaricus subrufescens sin. Agaricus blazei is a mushroom cultivated in the Far East and South America due to its famous medicinal properties, which have been attributed to it since ancient times, among others against cancer. It is used in alternative medicine.  But scientific evidence is lacking to this day.  Worldwide, about 1.5 million tons of mushrooms have been produced annually (2011). At European level, about 60% of this quantity is produced, ie around 900,000 tonnes, with the main mushroom-producing countries being France, Poland, Italy and Hungary. Of all the mushroom species, Romanians prefer the species Agaricus (Champignon), while abroad the species is much more appreciated oyster,  and in East Asia the varieties Mu-Err and Shiitake.
A lot of money is also made with powders, tinctures and capsules from "medicinal mushrooms". But the effect is doubtful. 
- 80g spinach baby
- 100 g canned mushrooms (or 20 g fresh)
- 125 g mozzarella
- 1 small green onion (or a small dried one)
- 2 tablespoons olives
- salt to taste
- 2 tablespoons oil
- 2-3 tablespoons of lemon juice
Wash the spinach and put it in a bowl. Add the mushrooms, diced mozzarella and olives.
If you use fresh mushrooms, cut them into slices and fry them in a pan with a tablespoon of olive oil.
Mix the salt with the lemon oil and juice and put this dressing over the salad. Mix gently and eat the salad immediately, with some quick croutons, if you like.
Good job and good appetite!
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
- Preheat the oven to 190 degrees
- Line the tray with baking paper
- The cold dough is spread in a sheet on the well-floured work table
- Cut out circles with a cookie cutter
- The circles of tender dough are placed in a tray prepared in advance
- In the center of the circles of cold dough, place 1 teaspoon of the mushroom filling with brie cheese.
- Insert the tray into the preheated oven
- The small tartlets with mushrooms, brie and red wine sauce are baked at 180 degrees for 13-15 minutes, until the dough is lightly browned and passes the toothpick test.
- Remove the tartlets from the tray and place them on the plate (I preferred to place them in the shape of a fir tree)
- Pour the red wine sauce into a thin thread
- Decorate with chopped parsley and can be served immediately (I added a few snowflakes & # 8211 inedible, for the sake of decoration)
If you like this recipe, Tartlets with mushrooms, brie and red wine sauce, do not hesitate to leave me a comment on the blog. I will gladly answer you all. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!
MEAT EMPANADAS: what we put in the package
Meat empanadas & # 8211 Meat and mushroom pies & # 8211 Meat or vegetable empanadas recipes & # 8211 Quick recipes & # 8211 Appetizer recipes & # 8211 Meat empanadas for school or work package & # 8211
Empanadas are a kind of meat pies. Very suitable for the school package or for a breakfast before leaving for work.
The recipe is a Veronica Ilieș, passionate author of the cooking blog Foodfeeria. Its version is filled with vegetables. I tried that one too and it's delicious.
The meat variant is for when we want something more consistent. The school package will also contain a richer source of protein, given the increased needs of children during the period of growth.
I also advise you to make a double portion from the beginning. The recipe is relatively simple and you don't have to make mistakes. And from a single portion of dough, as I did the first time, there was nothing left for the next day.
The secret of the recipe: prepare the dough and the composition the day before the dough is processed wonderfully after sitting in the fridge for a day.
For the dough:
-440 gr butter with over 80% fat
-600 gr White flour
-360 gr cream with more than 20% fat
-a teaspoon of salt
-1 pork tenderloin
-1 preserve with sliced mushrooms
-1 red capsicum pepper
-1 finely chopped medium onion
-2 tablespoons tomato paste or juice
-50 ml of olive oil
-salt, nutmeg, ground coriander, thyme or fresh greens
Step 1: prepare the dough
Put the dough ingredients in the food processor vat. Sau folosim mixerul pentru omogenizarea ingredientelor într-un castron. Făina se adaugă ultima, treptat. Nu se frământă compoziția decât pentru câteva minute.
Se obține o compoziție destul de moale care se răstoarnă pe o folie de prospțime. Se împachetează și se pune la frigider până a doua zi.
Pasul 2: prepararea compoziției
Folosim o tigaie de teflon. Ceapa tocată se călește în uleiul de măsline împreună cu o linguriță de sare. Pentru câteva minute numai, până ce tocăm fin carnea cu robotul.
Apoi adăugăm carnea tocată peste ceapă și mestecăm constant până ce se desface bine carnea. Nu trebuie să rămână cocoloașe de carne. Ne vor încurca la umplut.
Adăugăm cam 100 ml apă, adică destul de puțină și punem capacul, lăsând focul la mic-mediu. Din când în când mestecăm.
Nu trebuie să râmână lichid la final așa că mai bine mai adăugăm apă treptat decât să punem prea multă de la început.
După ce carnea și ceapa au clocotit încet, cam 10 min, este timpul să adăugăm ciupercile și ardeiul capia tocat mărunt.
Le încorporăm și pe acestea și adăugăm o căniță de suc de roșii. Ar trebui să continuăm prepararea încă 5-10 min, mestecând continuu.
Cam așa trebuie să arate compoziția la final. Fără lichid, colorată, și aburindă.
Este momentul să o potrivim de salt și să adăugăm mirodenii: nucșoară (dacă doriți să iasă mai condimentate), coriandru măcinat foarte aromat și verdeață uscată sau proaspătă, după preferințe. I used thyme de data aceasta.
Trecem compoziția într-un castron și o lăsăm să se răcorească.
Pasul 3: umplere empanadas cu carne și coacere
Scoatem aluatul din frigider cu 20-25 min înainte de a-l prelucra. Îl întindem la o grosime de aproximativ 0,5cm.
Și folosim un pahar pentru a forma pateurile.
Punem compoziția și le împăturim. Le vom așeza în tava mare a cuptorului în care punem hârtie de copt.
Vor ieși cam 4 tăvi, depinde cât de des le așezăm. Aproximativ 40 de pateuri mici.Nu cresc foarte mult în dimensiuni la copt, așa că le putem așeza mai apropiate.
Empanadas cu carne se ung cu ou înainte de a le introduce în cuptor.
Se coc în cuptorul preîncălzit, la 180 gr. timp de 20 min.
Se pot servi calde, dar și reci. Le putem folosi și ca aperitive la mese festive cu invitați numeroși.
Abonează-te la newsletter
Pentru a primi pe email cele mai noi articole și anunțuri speciale, abonează-te la newsletter-ul nostru săptămânal!
Accesează cabinetul virtual
Dr. Corina Golovei, Medic Primar ATI: sfaturi tratament durere și infecții, COVID-19, riscuri anestezie, interpretare analize, etc.
Linguine cu ciuperci și lămâie
Valurile de căldură sufocante de care avem parte în ultimele săptămâni din păcate ne cam sistează cheful și sporul pentru gătit, așa că pentru a rezistă în bucătărie vă propun o rețeta simplă și rapidă, dar mai ales gustoasă.
Ingrediente pentru 2 porții:
- 250 grame ciuperci brune
- 250 grame paste linguine
- 50 grame unt
- o lingură de ulei de măsline
- 50 grame parmezan
- o mână sănătoasă de pătrunjel
- the peel of a lemon
- sucul de la jumătate de lămâie
- 2-3 căței de usturoi
Am început prin a pune pastele la fiert în apă cu sare. După care am tocat ciupercile, usturoiul, pătrunjelul și pregătit zestul de la lămâie. Urmând să pun într-o tigaie jumătate din unt împreună cu o lingură de ulei de măsline (pentru a nu se arde untul). Când untul s-a topit am pus ciupercile la călit timp de aproximativ 5-10 min până au devenit maronii:
După ce ciupercile s-au terminat de prăjit, am adăugat usturoiul, pătrunjelul, coajă și sucul de lămâie, sare și piper după gust și restul de unt. Am mai lăsat totul la călit timp de maxim 5 minute:
După ce pastele au fiert conform timpului de pe ambalaj, le-am strecurat și am păstrat 50 ml din apă în care au fiert. Le-am pus înapoi în oală, apoi am turnat amestecul de ciuperci cu unt și am pus peste apă păstrată din paste împreună cu parmezanul. Am amestecat totul timp de 2 minute până acestea s-au încorporat perfect:
Am servit pastele pe o farfurie albă și am ales să le pun sub formă de cuib peste care am mai adăugat pătrunjel proaspat, piper și parmesan, dar și câteva picături de lămâie proaspătă pentru a da un plus de prospețime preparatului:
Rețete care te-ar putea interesa
În multe țări latino-americane și în Spania se pot întâlni prăjituri cu același nume, însă rețetele sunt absolut diferite.
Empanadas - pateuri mari argentiniene cu carne de vacă prăjite în untură.
- 1 borcan (280 g) Ciuperci feliate Bonduelle
- 400 g aluat foietaj
- 4 linguri smântână 12% grăsime
- 6-7 grăunți Usturoi
- 1 or
- 1 lingură lapte
- 20 g alune de pădure
- Măsline negre
La început se lasă aluatul la decongelat. Se toacă mărunt ciupercile și usturoiul. Într-o tigaie se pune la încins puțin unt, apoi se adaugă ciupercile la călit pentru 2-3 minute, până se rumenesc puțin. Se adaugă și usturoiul tocat și se mai lasă încă 2 minute la călit, după care se pune smântâna și se lasă la foc mic până dă în clocot. Se adaugă sare, piper și oregano după gust, apoi se lasă la răcit.
Aluatul se porționează. Mai întâi se taie de-a latul pe jumătate, apoi cele două bucăți se mai taie încă o dată pe jumătate. La final se împarte pe lungime în pătrățele egale. Se umple cu câte o lingură din compoziția de ciuperci câte o pătrățică, apoi se împăturește cu alta: se pune deasupra și se turtește pe margini, pentru a nu ieși compoziția.
O tavă se tapetează cu folie de copt. Pateurile obținute se așază în tavă. Alunele de pădure se pun într-o tigaie la prăjit timp de 3-4 minute, apoi se toacă mărunt împreună cu măslinele negre. Într-un bol spargem oul și separăm albușul de gălbenuș. Gălbenușul se bate ușor și se adaugă peste el o lingură de lapte.
După ce am așezat pateurile în tavă, cu un cuțit se fac câte 3 tăieturi pe fiecare în parte, apoi se ung cu compoziția de ou obținută. Se presară peste ele bucățele de măsline și alune de pădure. Se bagă la cuptorul preîncălzit pentru 35-40 minute, până se rumenesc.
Mușchiuleț de porc cu ciuperci și smântână
Mușchiuleț de porc cu ciuperci și smântână. Ce iubesc cel mai mult la această rețetă este faptul ca se prepară rapid și cu puține ingrediente. Mușchiulețul de porc cu ciuperci și smântână poate fi preparat de oricine datorită ușurinței cu care se prepară, practic arunci niște ingrediente în tigaie și în câteva minute de așteptare obții un deliciu culinar. Vă aștept să vă convingeți singuri cât de simplu și delicios este acest mușchiuleț de porc.
Ingrediente mușchiuleț de porc cu ciuperci și smântână:
- 1 mușchiuleț de porc (600 g)
- 200 g ciuperci proaspete
- 1 suitable onion
- 2 cloves of garlic
- 50 g parmezan
- 200 ml cooking cream
- 1 lingură de muștar de Dijon
- 3-4 linguri ulei de măsline
- 30 g butter
- sare, piper, cimbru, pătrunjel verde.
Preparare mușchiuleț de porc cu ciuperci și smântână:
Tăiem ceapa și ciupercile julienne, usturoiul rondele, iar carnea în bucăți potrivite. Într-o tigaie potrivită punem 3-4 linguri de ulei de măsline în care prăjim carnea aproximativ 10-15 minute până se rumenește bine, timp în care o mai întoarcem.După ce se prăjește, scoatem carnea pe o farfurie cu un șervețel, pentru a fi absorbit surplusul de ulei.În uleiul încins rămas punem ceapa, ciupercile și le lăsăm la căli până se înmoaie.Adăugăm smântâna și le lăsăm sa dea în clocot. Apoi punem bucățile de carne, muștarul, parmezanul, untul, usturoiul, condimentăm cu sare, piper și puțin cimbru. Le lăsăm să fiarbă împreună aproximativ 10 minute, până când preparatul începe să capete o culoare ușor gălbuie.În momentul servirii adăugăm pătrunjel verde și după preferință puțină zeamă de portocală, care după părerea mea potrivește foarte bine gustul.
Complexity Preparation time Nr. servings low 30 min 4 servings
If you like my recipes, don't forget to like the page Facebook to keep up to date with the news on the blog.
- 4 filet mignon, aproximativ 1 3/4 inci grosime
- 2 lingurițe / 10 ml sare de mare (sau sare grosieră)
- 2 lingurițe / 10 ml piper negru macinat
- 1 lingură / 15 ml ulei de grapeză sau avocado
- Preîncălziți grătarul la căldură. Combinați sare și piper negru. Se freacă de ambele părți ale fripturii și se pune pe grătare cu grătare cu ulei utilizați un ulei de fum de mare putere, cum ar fi grapese sau avocado.
- Fierbeți fripturi de la 5 la 6 minute pe fiecare parte sau până când ajunge la un amestec preferat. Scoateți din grătar și lăsați fripturile să se odihnească timp de 5 minute.
- Placa cu laturile dvs. preferate.
Frumusețea acestei rețete este că poți să faci fripturile cu ceapă, ciuperci, ciuperci sau sosurile tale preferate.
Reduceți sau creșteți ingredientele rețetă pe baza cantității de fripturi gătite.
Video: How To Make Yorkshire Puddings. Jamie Oliver (June 2022).
- Subclass 1: Ascomycota