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Mackerel with herbs from Provence and saffron

Mackerel with herbs from Provence and saffron


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Preparation Mackerel with herbs from Provence and saffron

Peel the fish and cut it into pieces of about 5 cm ... let me cut them bigger or even leave them whole if you really want.

Place on a tray one at a time: onions, garlic, green peppers and tomatoes.

After laying the bed, put the pieces of fish on it, sprinkle the herbs of Provence, put the diluted saffron.

Put the tray in the oven and keep it until the fish has turned white (if the part next to the bone has been made, the fire can be stopped). I venture and say it lasted about 30 minutes.

Sprinkle with fresh parsley, finely chopped and add about 2 tablespoons of extra virgin olive oil for extra flavor.

See where the salt and pepper fit :))

Great appetite and when you eat that freshly caught fish, think of me. How much does a house on the Danube cost?

(I get so sick on frozen fish, because until about three years ago I was very lucky to eat organic fish from the Caspian Sea, that gives fish ... what I eat now is pure deception)



2 RECIPES with MACROU / Fish paste & # 038 In the oven, on a bed of vegetables

Of Atlantic origin, mackerel it is more common on the North American and European coasts, but also in the North Sea or the Mediterranean. It moves in banks that approach the shores in summer to feed on small fish and shrimp. This is king when it comes to fish in Romanian food, so it deserves to be better known for its qualities.

What many do not know is that mackerel helps the body fight heart disease, stroke, blood pressure and cholesterol. Because it is harder to get fresh in fisheries or shops, Romanians often consume it as canned food. Recognized for their quality, the canned Eva File mackerel in vegetable oil and Eva File mackerel in tomato sauce bring on the tables of Romanians a delicious and healthy meat, with a considerable intake of fatty acids (omega 3) and vitamin B12 that make it over a food with a strong role in maintaining the normal functioning of the nervous system and blood formation. In addition, mackerel is rich in niacin (Vitamin B3), choline, folate, vitamins E, D, A, K and C, being also a source of protein.

The delicious shapes of the macro
The mackerel can be served in all imaginable forms: from grilled, fried in a pan, boiled in soup, prepared in the oven, to canned, marinated or raw for sashimi. Today, for example, mackerel is still sold in the form of fillets marinated in wine and aromatic plants, as did the French inhabitants of Campagne-lès-Boulonnais, starting with 1885. The Romans also like the smoked version of it, being associated with the traditional way of preserving meat during the year.

2 recipes with dichis for those who love mackerel
There are tables where you would like to serve something more refined, and France is the country that brings the concept of fine dining to perfection. For special moments, when you want to impress with special flavors, you can try Provence herbs, but they can not exist on their own, but need a base. To prepare a light dinner you need 1 kg of mackerel, a sliced ​​white onion, 4 cloves of garlic, 2 diced green peppers, half a kilogram of sliced ​​tomatoes, 1 teaspoon of Provence herbs, a quarter teaspoon of saffron diluted with hot water , salt, pepper, extra virgin olive oil and green parsley. The preparation is simple, like a breeze that leaves behind the scent of foreign countries. First clean the fish and portion it. Meanwhile, place on a tray the onions, garlic, green peppers and tomatoes. Place the fish pieces over this bed of vegetables, sprinkle the herbs in the rain and quench with the diluted saffron. Put in the oven for the scents and tastes to blend in until the fish turns white. This adventure lasts about 30 minutes, and it ends with freshly chopped parsley and a little olive oil to enrich the flavors.

A recipe that is much easier to make but just as tasty fish paste, ideal for breakfasts or light dinners like the Vivaldi Seasons chords. For this, you need 1 packet of butter, 2 cans Eva Mackerel fillets in vegetable oil, juice from a lemon and a little salt to taste. The preparation is done in two steps and three movements as follows: mix the butter well with the canned mackerel, drained of oil, add the lemon juice, a little salt if necessary and the preparation is ready to spread on a fresh bread with seeds.

Enjoy a healthy portion of fish every day and indulge in delicious dishes, made simply from quality ingredients!


Mackerel with herbs of Provence and saffron - Recipes

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Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


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Bread with honey and saffron is a special preparation. The aroma of saffron and the sweetness of honey give it a special flavor. All in all, it will take you a few hours, but the result is fully worth it. Ingredients for bread with honey and saffron 250 grams flour for bread 250 grams flour [..] Other information about: bread, honey, saffron

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suffer growth
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suffer growth
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suffer growth
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suffer growth
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suffer growth
The steamy skirts, the cleavages of the one-piece suits and the saffron yellow set the tone of the seaside clothing fashion. This summer's beachwear fashion does not bring any news from [..]

How to make halva

suffer growth
Halvaua is a dessert prepared especially in the Middle East and has its origins in India. The basic ingredients are semolina, sugar and sometimes cardamom. You can serve halva with coffee or tea, as a kind of cake. 1 Choose the ingredients you need To make [..] Other information about: seeds, nutmeg, halva

Bouillabaisse, prepared from fish and seafood

suffer growth
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What was the best care advice you ever received? Did you read it in an article, did you discover it in a leaflet? We know that the best tips and tricks come from the loved ones in our lives! [..] Other information about: contest himalaya, neem, himalaya, concurs

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suffer growth
Scented candles are wonderful decorative elements, but they are also a pretty big fire hazard if not used carefully. On the other hand, the aroma diffusers based on cane sticks do not require ignition, so they are safer. Unfortunately, reed diffusers based on reed sticks are quite expensive, many of them having an artificial smell. Moreover, the offers for the cane speakers bought from the store are limited. [..] Other information about: camera flavors, speaker flavors, speaker


15 exotic spices and how to use them in the kitchen

1. Black mustard berries
Freshly fried, black mustard seeds acquire a hazelnut aroma. Their taste is a little stronger than that of yellow mustard seeds.

The black mustard appears from the Bible as "Seneve". Like yellow (or white) mustard, the best way to cook it is to heat the beans in a non-stick pan (Teflon) until they erupt releasing all those flavors contained (it is preferable to use a lid because the mustard seeds subjected to temperature explodes, jumping out of the pan!).

Highly appreciated in Indian cuisine, black mustard seeds are part of many mixtures such as 'masala' or 'bagnara'. This does not mean that black mustard can not be adapted to European cuisine can be added with tuna pepper or beef.

Melt the berries in a salad dressing with mustard or simply season the steak with pepper and black mustard seeds, thus gaining a special note. To get an original appetizer, we will strain a few grains on some slices of bread with gruy & egravere (a variety of svai & # 355er). What drink goes with this appetizer? A dry Sauvignon white wine, for example. Diuretic, laxative, otherwise can be used in the form of poultices in the treatment of respiratory diseases.

2. Ground nutmeg
Nutmeg is a spicy spice. It is considered to be the wealth of many countries, in this case the Netherlands. Very popular, this spice is twice appreciated - nutmeg is in turn in great demand.

Used in powder form, nutmeg is the secret to the delight of many simple to elaborate recipes. Mashed potatoes, cauliflower in sauce and zucchini and gratinated potatoes get a very special note if you add a nutmeg.
It is used sparingly in seasoning vegetable creams and sauces.

Nutmeg is the essential ingredient in Moroccan cuisine, as is "ras-el-hanout."
It should be noted that nutmeg, subjected to high temperatures, loses its flavor, so it is recommended to add it at the end of the cooking process.

With a strong smell and a special aroma, this spice takes you to the Mediterranean shores.

Oregano is an aromatic plant most commonly found in Italian cuisine, along with basil. This is the secret of many recipes.

Although an indispensable ingredient in many types of pizza, oregano is more than well tasted in salads with tomatoes and mozzarella. An essential ingredient in the well-known "Herbes de Provence" spice blend, oregano also tastes like barbecue and tomato sauces (bolognaise).

Its resemblance to marjoram gives it the same uses as the latter. To preserve its aroma, oregano must be kept in a dehydrated state, in an airtight container, protected from light.

4. Green Pepper

Lyophilized (subjected to evaporation in vacuum and at very low temperatures), this type of pepper becomes very strong, it meets both the hotness of the pepper and the specific aromatic properties.

Although it comes from the same branch as the simple pepper, it has a green-gray color. This color is due to the fact that in order to obtain green pepper, it must be harvested while the berries are still unripe.

Green pepper is often used to decorate food. It has made its way into the top spices in Europe, thanks to the steak recipe with green pepper.

The most suitable is its use in traditional dishes of the countries where it comes from (a curry or a spicy Asian sauce).

5. Sechuan pepper

Sechuan is a province in China. Sechuan pepper offers a beautiful balance between a slightly spicy taste and pleasant delicate aromas, reminiscent of Chinese teas.

A component of the well-known spice blend called "Five Spices" (Sechuan pepper, garlic, cinnamon, dill / fennel and anise), Sechuan pepper has come into the kitchen's favor, and rightly so.

Very fine in flavor, it adds a particular taste to food, being perfect for flavoring mushrooms, while also being ideal for seasoning poultry. Its slightly sweet taste makes it ideal for sweet-salty dishes, such as duck on a platter. It also offers the spiciness (spiciness) needed for pears in wine and is perfect in Asian networks, such as spicy sauces.

6. Paella & ndash special mix

This mixture of several spices and flavors was specially created to highlight a specific Spanish dish: paella. It replaces Indian saffron and adds a touch of spice due to the other spices found in the composition of the mixture: garlic, saffron, paprika, red pepper (paprika). At the same time it can be the ideal solution for a chef who does not have all these spices as such.

Garlic, Paprika, Saffron extract with an addition of natural Maltodextrin, Dafin leaves, Black pepper, garlic clove and Indian Saffron.

During the preparation, you can sprinkle the equivalent of a sachet of spices for 4-6 servings of paella, over the food at half time. And for those who prefer a little spicier food, a drop of the mixture will be added at the end, in the plate. To accompany this type of spice, Rioja rose wine (Spanish wine) or a strong rose wine from the south of France (such as C & ocirctes du Rh & ocircne or Tricastin wine) is preferred.

7. Ras el hanout galben

The turmeric plant is the one that gives golden color to the food shaved hanout. This mixture is not spicy, it is really slightly sweet and strongly aromatic.

This spice blend is specific to North Africa. Ras el hanout has yellow coriander, turmeric, sweet fennel, rosemary and fenugreek.

May contain traces of: dried fruit, milk, soy, gluten, celery, sulfites, sesame, mustard. This spice blend is the key ingredient in cooking couscous. It is exactly that something that makes the difference and gives a special note to this food. Using this mixture is as simple as possible. Odata calite ceapa si usturoiul, se adauga o lingurita sau doua de ras el hanout galben, si apoi se continua prepararea conform retetei pentru mancarea pe care o gatiti. Incalzirea acestui condiment in putin ulei de masline concentraza toate aromele minunate pe care le intalnesti in manacare.

8. Ras el hanout rosu

Ardeiul rosu ii confera un strop de iutime, anihilat usor de chimen. Contine coriandru,marar/fenicul, schinduf, rozmarin, chimen si ardei rosu(boia iute).Poate contine urme de: fructe uscate, lapte, soia, gluten, telina, sulfite, susan, mustar.

Acest amestec de condimente este ingredientul-cheie in prepararea cuscuslui. Este exact acel ceva care face diferenta si confera o nota aparte acestei mancari. Odata calite ceapa si usturoiul, se adauga o lingurita sau doua de ras el hanout rosu si apoi se continua prepararea confrm retetei pentru mancarea pe care o gatesti. Incalzirea acestui condiment in putin ulei de masline concentraza toate aromele minunate pe care le intalnesti in manacare.

Beneficii: aAcest amestec de condimente este specific Africii de Nord. Ras el hanout rosu are in compozitia sa coriandru, curcuma, fenicul dulce ,rozmarin si schinduf.

Rasinos si puternic aromat, rozmarinul ne poarta categoric cu gandul la taramuri indepartate. Rozmarinul este o planta foarte apreciata, mai ales in bucataria mediteraneeana. Foarte usor de folosit, il gasim cu placere in marinade, tocane si carne la tava.

Rozmarinul este indispensabil unui bun gratar. Bucataria moderna, mereu in cautare de inovatii, este in aceeasi masura incantata de prezenta acestuia, inventand chiar sosul de rozmarin pentru a garnisi pestele. Trebuie mentionat ca numai un strop de rozmarin adaugat ofera un gust bogat gatirii unui peste mediteraneean.

Rozmarinul cuprinde o arie vasta de arome si de aceea multi au incercat combinarea acestuia in mancaruri dulci, mai ales cu fructele rosii. Rozmarinul aromatizeaza uleiul de masline, facand parte din familia cimbrului, oregano-ului, maghiranului.
Rozmarinul inseamna in limba latina "Trandafirul Mariei".

Calitati: recuoscut pentru calitatile sale in stimularea digestiei lente, este in aceasi masura cunoscut si pentru efectul antispasmodic.

Usor amaruie si cu o usoara aroma de camfur. Salvia, folosita de timp indelungat pentru efectele sale terapeutice, este recunoscuta si pentru calitatile sale aromatice. Aceasta emana un parfum proaspat, mai ales asociata carnii.

Carnea de porc este cea care beneficiaza cel mai mult de pe urma asocierii cu salvia, datorita faptului ca salvia face carnea de porc mai usor de digerat si aromand-o foarte placut. De altfel, carnea de pasare, in general ,se condimenteaza foarte bine prin salvie nimic mai placut decat strecurarea catorva frunze de salvie sub pielea unui pui pentru a obtine un efect spectaculos!

Se asociaza foarte bine preparatele din carne de vanat.

In varianta italiana, salvia este deseori folosita in mancarea numita " « agnolotti» piémontais" ravioli umplute cu carne, care odata gatite sunt servite cu unt in care se aseaza cateva frunze de salvie, adaugandu-se parmezan ras, si gata. Romanii, grecii si egiptenii considerau salvia ca fiind un bun panaceu.

Calitati: salvia are propietati stimulante, antiseptice si digestive.

11. Tonka Boabe

Savoarea acestui tip de boabe, exotica prin denumirea sa, se apropie de cea a migdalelor amarui, insa cu un usor gust vanilat. Descoperita recent si in bucataria europeana, boabele de Tonka intra in buna rezonanta cu ciocolata.

Asezoneaza foarte bine: cremele, spumele de ciocolata, si in general toate preparatele din ciocolata.

Particularitatea acesteia consta in faptul ca ofera durabilitate gustului. Folosita cu o ciocolata belgiana sau elvetiana (mai putin 75%) scoate in evidenta o nota usor amaruie, ceea ce va face ca desertul sa fie inedit.
Boabele de tonka trebuie macinate pentru a obtine o pudra sau pur si simplu zdrobite pentru a obtine bulgarasi.

Se poate spune ca bobitele tonka ofera rafinamentul unei ciocolate. Alte retete imprumuta si ele folosirea acestor bobite, de exemplu folosite intr-un piure de cartofi sau intr-o creme brulee imbata papilele gustative.

12. Sofran pistil

Prezentate in sticlute mici transparente in forma celor pentru piper, bucatele de sofran (de provenienta din Spania) sunt de cea mai buna calitate. Odata deschisa sticluta, parfumul placut al acestuia prevesteste gustul.

Sofranul se poate adauga la fel de bine atat in preparatele sarate, cat si in cele dulci. Un varf de cutit adaugat unei paella,sau unui risotto, unui cuscus va face o diferenta clara! In acelasi sens poate fi folosit si pentru preparea pestelui mediteraneean. Pentru o nota de originalitate, utilizarea acestiua in asezonarea unei salate de portocale poate fi surprinzatoare.

Sofranul asezoneaza foarte bine si biscuitii de Savoie, care combina sofrnul cu anansonul : un adevarat deliciu! Ca bautura, poti asorta un vin Coteaux du Layon sau Coteaux de l'Aubance.

Originar din Nepal, sofranul(numit si Crocus Sativus) este si astazi cultivat in bazinul mediteraneean,unul dintre cei mai mari producatori fiin Iranul. Sofranul este un condiment foarte vechi, cunoscut inca din antichitate.

Folosit in mare parte pentru calitatile sale cromatice (pentru a colora rochiile de mirese romane, de exemplu), sofranul a fost folosit si pentru virtutiile medicinale ale acestuia, pentru ca apoi sa releve adevarata sa comoara: calitatile gustative.

Un lucru nu a trecut niciodata neobservat dupa descoperirea sa: pretul acestuia. Costul acestuia este datorat dificultatii pe care o ridica recolta acestuia. Sunt necesare 150 000 de flori pentru a obtine 1 kg de sofran (se extrage pudra), iar recoltarea se face manual.

Alegerea intre sofranul pudra si cel sub forma de filamente tine de preferinta fiecaruia.
Cantitatea folosita in retete este exprimata atat in filamente, cat si in grame. Bogat in vitama B contine de asemenea si provitamina A (Carotenoizi). Are proprietati sedative, antispasmodice si in acelasi timp afrodisiace.

Acrisor, deloc acid! Sumacul pune in valoare gustul ciupercilor salbatice (de padure). Senzatia din gura este foarte placuta atunci cand gusti de pe varful degetului aceasta pudra de un rosu aprins. Sarat, acrisor, aromat, un mic foc de artificii!

Aceasta aroma isi gaseste locul perfect in bucatarie atunci cand este folosita la condimentarea tocanelor de ciuperci salbatice sau ciupercilor à la grecque.

In acelasi timp, poate fi un condiment ideal pentru mancarea de mazare sau fasole alba. Soumak-ul este un condiment indispensabil pentru ravioli armenesc « mentte » cu carne, facut cu un aluat de casa, asezat pe un platou rotund mare, asezonat cu un sos de iaurt cu usturoi. Rezultatul? Un Deliciu!
Salata " fattouche" nu trebuie nici ea privata de bucuria acestui condiment!

Sa nu uitam insa de calitatile estetice ale acestui condiment: Intr-o branza alba amestecata cu cateva ierburi cum ar fi un pic de fan grec, cateva seminte de chimion, sare si piper proaspat. veti descoperi reale savori originale!

In fine, soumak-ul trebuie intotdeauna sa fie nelipsit kebabului, frigaruilor si preparatelor din peste!
Acest condiment este foarte folosit in Asia mica, inclusiv Iran si Liban.
Soumak-ul este unul dintre componentele principale ale amestecului de condimente libaneze numit "zahtar".

14. Tagine mix

O iutime intensa datorata piperului alb, care insa permite aromelor subtile ale coriandrului si ghimbirului sa-si faca simtita prezenta.
Curcuma, ghimbir, coriandru, piper alb si scortisoara.

Poate contine urme de: fructe uscate, lapte soia, gluten, susan, sulfite, mustar, telina.
Acest amestec este ideal, dupa cum sugereaza chiar denumirea acestuia, prepararii delicioaselor tangine.

Prepararea acestui fel de mancare emblematic Marocului si Africii de Nord presupune adesea folosirea a numeroase condimente inaccesibile in afara tarilor de provenienta a retetei, iar acest amestec de condimente vine in ajutorul tau tocmai in acest sens, usurandu-ti astfel viata!

Acest amestec va fi folosit exclusiv retetelor cu legume si pe baza de carne alba (de pasare si vitel), inclusiv faimoasei retete pui cu lamai confiate.

Tangine este un soi de tocana gatita in acelasi tip de vas ca si tocana. Pentru toti cei aceia nepregatiti in acest sens, o oala adanca poate fi solutia, cu conditia insa ca ingredientele sa nu fie amestecate niciodata!

15. Anason Stelat
Vine din Sud-Estul Chinei si a fost descoperit de Marco Polo. Cu un aspect placut, foarte aromat, se apropie foarte mult de anasonul verde.

Anasonul este un ingredient cheie al amestecului chinezesc "cinci condimente", definitoriu pentru gustul acestuia. Folosit sub forma de pudra, sau intreg, anasonul se va dovedi a fi un adevarat ajutor pentru acele mancaruri care necesita un strop de aroma, de picant.

Anasonul intreg poate fi taiat in bucatele sau adaugat intreg pur si simplu in timpul prepararii. Acompaniaza foarte bine, in mod cert, mancarurile de peste mediteraneean, putand fi totodata perfect topit in tajinele de carne alba sau de peste.

Ca desert, anasonul este ideal perelor coapte in unt, in cuptor, oferind astfel un adevarat festin regal.

O prajitura usor picanta, o salata de fructe exotice sau un compot de mere sunt numai cateva dintre toate preparatele care se pot bucura pe deplin de aroma minunata a anasonului!

Atentie insa, deoarece anasonul este recunoscut ca fiind extrem de parfumat, de aceea trebuie retinut ca un strop de anason este suficient pentru o singura portie!

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Video: Mackerel with herbs Recipe (June 2022).


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