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Sprinkle with peas, asparagus and poached eggs

Sprinkle with peas, asparagus and poached eggs

Preheat the oven to 180 degrees Celsius. Peel the potatoes and put them on the large grater, together with the carrots. Add plenty of salt and leave for 5 minutes.

Mix the mustard with the lemon juice and extra virgin olive oil.

In a larger bowl, mix olive oil and salt. Drain the potatoes and carrots with as much water as possible, using your hands and add to the bowl with olive oil. Interfere.

Place the composition in a single layer in a tray suitable for the oven and bake for 30 minutes, until it becomes crispy.

Meanwhile, boil the asparagus for 3 minutes, add the peas and leave for another minute. Drain the water and add to the bowl with the mustard dressing. Interfere. Place the lettuce leaves on top and mix gently.

Boil eggs in water for 1-3 minutes.

Remove the joint from the oven and place the eggs on top, the lettuce leaves, the peas and the spinach and sprinkle with Feta cheese.

Beef tenderloin with vegetable toast and cherry sauce and raspberry mousse with chocolate crumble and raspberry sorbet

For starters, the beef tenderloin is shaped, then seasoned with butter, green thyme, salt, pepper and sous-vide cooking, then it is braised in a pan, covered in an egg and parmesan crust and grilled.

The garnish of the preparation consists of pea puree, root puree, R & oumlsti from carrots and boiled potatoes and, to complete the palette of textures and flavors, boiled vegetables al dente. Thus, cauliflower, peppers and asparagus are cooked al dente, then taken out in ice water.

For the pea puree, the peas are blanched and taken out in ice water, then mixed in a blender with butter and garlic and finely chopped. For the root puree, celery and parsnip are boiled first in water, then in milk, then passed finely through a sieve. For r & oumlsti, the potatoes and carrots are boiled, then grated and mixed with nutmeg, egg and herbs. After preparing the composition, shape the shapes and fry them.

At the end, in the pan in which the muscle was braised, the sauce is made from: olive oil, sugar, cherries, wine and ginger.

Dessert: Raspberry mousse with chocolate crumble and raspberry sorbet


  • Gelatin sheets
  • Orange
  • Frozen raspberries
  • Brown sugar
  • Liquid cream
  • Mascarpone
  • Powdered sugar
  • Classic pandispan
  • Pistachio
  • Chocolate crumble
  • Sorbet

Method of preparation:

For starters, boil the frozen raspberries with brown sugar, then strain. Half of the boiled raspberries is mixed with semi-whipped cream, mascarpone and powdered sugar, and the other half is heated in a pan, over which is then added hydrated gelatin in orange juice. At the end, the two compositions are mixed, spread on a classic pandispan and left to cool. Good appetite!

Say with peas, asparagus and poached eggs - Recipes

As I already told you in the first published recipe, here is the official recipe delivered by a free cooking course organized by French specialists - MOOC cuisine de l'Afpa (MOOC-Massive Open Online Course).
6 weeks of course: 1 - vegetables, 2 - eggs, sauces, 3 - meat, 4 - fish, 5 - pastry
Every week you have to pass a test and make a recipe.
Last week a global test of 50 questions. Those who succeed will get a certificate.
You have in this recipe several very important techniques for passionate amateur chefs:
- making a bound bottom (with corn starch),
- "glacer à brun" - caramelization of small onions,
- "blanchir" - removes salt from smoked ham,
- "poaching" - laying eggs.

4 eggs
4 slices of bread
30 g butter
16-20 small white onions
150 g smoked pork ham / bacon
150 g mushrooms
30 cl of red wine (Burguignon)
1 shallot onion
thyme, bay leaves
25 cl of tied veal stock (30 cl of water + 2 tablespoons Maggi veal stock powder + 1 teaspoon cornstarch)
chopped parsley
salt and pepper

Method of preparation:
If you have a veal stock prepared with bones, it is ideal.

The calf background is being prepared: I used a quick method :)
- boil 25 cl of water, add the veal powder and mix well. Add the cornstarch dissolved in cold water and reduce the sauce until it thickens and stays on the back of the spoon.

Clean and wash the mushrooms. Cut into 4 and sauté the mushrooms in a little butter.

Peel an onion and put it in a deep frying pan. Cover with cold water, put a nut of butter, a little powdered sugar, salt. Bring to a boil and cover the surface with a lid made of baking paper drilled in the middle.
Bring to the boil until the water has completely evaporated. Take the paper lid and let the onion caramelize a little, stirring carefully. Reservations.

We cut the ham into cubes. Whiten it (blanchir) to remove the salt.
Put the bacon in a deep pan, add water up to 2-3 cm above the bacon and bring to a boil.
Drain and fry. Reservations.

Cut the bread into discs and fry in a little butter, lightly on each side.

Pour the wine into a deep frying pan, add the finely chopped shallot, thyme and bay leaf.

We reduce the wine to 3/4. Add the veal stock and reduce again until you get a well-bound sauce. Season. Add the bourguignonne garnish: fried ham, caramelized onions and sauteed mushrooms.

Lay the eggs :
Boil a large volume of water and add 1 tablespoon of white vinegar that will help bind the egg white.
Break the eggs one by one into separate bowls.
Using a spoon, stir and form a swirl in the water over low heat.
Slide the eggs one by one into this vortex. Spoon the egg whites over the yolk. Leave for 2 minutes. Remove them with a spoon on an absorbent paper.

Check: touch the egg white, it should be firm but elastic. Remove excess egg white to regularize their shape.

Put a slice of bread in a deep plate, place the egg on top and pour the bourguignon sauce over it.

Garnish with chopped parsley and serve immediately.

Good appetite .
Here is the attestation obtained:

Food allowed

There is no standard diet plan for the egg diet. Prerequisite foods differ depending on how strictly you want to follow this diet.

Thus, the egg cure allows the consumption of the following foods:

  • boiled or laid eggs (both yolk and egg white)
  • starch-free vegetables (mushrooms, zucchini, peppers, tomatoes, onions, garlic) and greens (broccoli, lettuce, cabbage, spinach, arugula, etc.)
  • low carbohydrate fruits: grapefruit, oranges, lemons, berries, melons, etc.
  • lean meat, such as: chicken, turkey, fish, beef, lamb, etc.
  • spices: pepper, turmeric, basil, parsley, oregano, rosemary, other greens
  • non-induced water, coffee and tea, zero sugar drinks
  • you can also consume skim milk, fat-free cheese and other dietary dairy products (if you do not follow such a strict diet)

Given the strictness of the prerequisite foods, it is not recommended to follow this diet for more than two weeks. After that you need to gradually reintroduce the other categories of food into your daily diet.

Green gratin (pasta & # 8222Paglia e Fieno & # 8221 with broccoli, peas and asparagus).

You have probably seen this variety of pasta, both dry and fresh, in two colors, yellow and green. The yellow paste is with egg and the green one with spinach, their name is & # 8222Straw and Hay & # 8221, in translation & # 8222Straw and Fan & # 8221, and they cook together. Pasta gratin straw and hay with broccoli, peas and asparagus is a top dish & # 8211 is delicate, has an appetizing look and is elegant, I prepare it when I want to impress my guests, I always received a lot of compliments for it.

  • 250 gr dry pasta & # 8222pagila e fieno & # 8221
  • 100 gr frozen peas
  • 100 gr broccoli
  • the tips of an asparagus tie
  • 1 small white onion
  • 250 ml bechamel sauce
  • 1 egg yolk
  • 40 gr parmesan race
  • 30 gr butter
  • olive oil
  • salt and pepper
  1. The first thing you need to do is bechamel sauce. In supermarkets you can find (in the area with UHT cream, coffee milk, etc.) bechamel sauce in 1 liter cans. Bechamel sauce, & # 8222bășinel & # 8221, as a friend of mine used to say:))))) or white sauce, is nothing but thickened milk with flour and I have no intention of giving money for such a thing, but there is probably a demand from those who are in a hurry or do not know how to prepare it. For the amount that is needed for our gratin use 30 gr butter-25 gr flour-300 ml milk. In a saucepan, melt 30 gr of butter over a low heat, add 25 gr of flour and fry it like a rantas, until it gets a brown color. Sprinkle with milk. Add a little milk and mix each time with the aim, so as not to make lumps. If you deem it necessary, lift the pan off the heat and rub well with the aim of dissolving the flour. Do not rush and stir continuously after incorporating the entire amount of milk, keep the flame low. The sauce should look velvety. Sprinkle with salt, pepper and a pinch of ground nutmeg. When it starts to boil, let it boil for 2-3 minutes, then turn off the heat. Add another 20 grams of butter, let it melt from the heat of the sauce, mix and stick a food foil directly on the surface of the sauce. Set it aside until it cools.
  2. Bring water to a boil in 2 small saucepans. When the water boils, add a teaspoon of grated salt and boil the asparagus tips for 3 minutes, in one and in the other, the peas and broccoli for 5 minutes. Remove with a whisk and let them drain in a strainer. Boil the pea and broccoli asparagus separately, the water resulting from the boiling has a strong smell, specific to the asparagus.
  3. Finely chop a small white onion.
  4. Heat 30 g butter and 2 tablespoons oil in a pan, sauté the onion. Add the vegetables and cook together over low heat. Pepper, let it taste for 3-4 minutes, turn off the heat and set aside to cool.
  5. Bring water to a boil, add salt after boiling and cook the pasta according to the instructions on the package. When they are ready, drain them well.
  6. Grease a ceramic form with butter.
  7. Assemble the preparation: in a large bowl pour 250 ml of bechamel sauce, add a yolk and mix until incorporated, then grated Parmesan cheese, hardened vegetables and well drained pasta. Season with a pinch of salt and pepper, mix carefully. If you consider it necessary and you find it too dry you can add another polish of bechamel sauce.
  8. Put the pasta in the ceramic bowl, smooth the surface, sprinkle Parmesan on top and bake (preheated to 180 degrees) for 30 minutes. Return the form after 20 minutes.
  9. Serve hot. This FA-BU-LOS!

Boiled eggs in spicy tomato sauce with garlic

& # 8220Eat in the morning as a king, at lunch as a prince and in the evening as a beggar & # 8221 & # 8230 So it is said, but how many of us manage to do this? Me, one, no. Although I know it's not okay at all, & # 8220mass & # 8221 in the morning means a cup of coffee. Luckily it's not really morning: P. However, in the evening I try to eat easier, and the combination I propose today is perfect for a light dinner. It is a dietary recipe, full of color and vitamins and very versatile. I say this referring to tomato sauce, bell pepper and onion. Depending on the variant chosen for the fragrance of & # 8211 curry, pesto, coriander & # 8211 & # 8220carmiti & # 8221 practically the preparation to Indian, Italian or oriental lands. A variant of this recipe can also be found in Turkish cuisine, under the name of & # 8220menemen & # 8221. Compared to the version prepared by me, the Turkish one has in addition a sauce of drained yogurt and garlic and can be made with eggs & # 8220in nests & # 8221 or mixed (like scrambled eggs).

The recipe, inspired by BBC Good Food magazine and enriched by me, is very easy and quite quick to prepare. As for the ingredients, you can add other vegetables to the sauce, including broccoli, or you can add a little ham if you want a more consistent dish. I ate the dish with a slice of bread, but it would work, to keep us on the Mioritic lands, and a polenta. Or, if the number of calories doesn't matter, some french fries (like wedges).

Ingredients (for 4 servings):
& # 8211 eggs 4 pcs.
& # 8211 tomatoes 8 pcs. medium (900 g)
& # 8211 red onion 2 pcs. mari (290 g)
& # 8211 bell peppers / capia 2 pcs. (350 g)
& # 8211 red hot peppers 1 pc.
& # 8211 garlic 3 puppies
& # 8211 sugar 1 tablespoon (20 g)
& # 8211 1 tablespoon olive oil
& # 8211 green parsley 1 tbsp
& # 8211 salt, pepper

Preheat the oven to 180 degrees Celsius. In a large skillet, which can be put in the oven, heat the tablespoon of oil. Heat the red onion (sliced) and the garlic passed through the press. Add the diced tomatoes, hot peppers (test it first to adjust the amount depending on the degree of hotness) and sliced ​​bell peppers. Stirring occasionally, simmer for 10 minutes on low heat.

Add the sugar, a pinch of salt and pepper and the finely chopped green parsley. Leave for another minute or two until you get a thick sauce. Using a spoon, make four holes in the sauce and slowly place the eggs. Grind a little more pepper on top, cover the pan with a lid and put it in the hot oven. Leave for 7-10 minutes, depending on how penetrated you like the eggs to be.

Remove from the oven, leave for two or three minutes and serve, possibly with a little green parsley sprinkled on top.

Scrambled eggs

I really like breakfast recipes and I think this can be easily noticed, because this is the richest category of recipes on my blog. The variants in which eggs can be cooked are innumerable and I really like to experiment and find new recipes. We took this scrambled eggs recipe from Gordon Ramsay and it is the one that was the most successful in our family and the one I make most often.

Eggs are very creamy, some may think they are really raw, but they are perfectly cooked, only the mixing process and then adding the cream make them extremely soft, almost liquid. Ramsay says there are some important rules for these eggs to come out right: first, the most important thing is not to cook too many eggs, salt is only added at the end, butter is added along with the eggs from the beginning, for a velvety texture and during the cooking process mixes continuously.

Scrambled eggs are served on a slice of toast (preferably with mayonnaise) toasted, and if you want, you can place next to them some fried mushrooms and cherry tomatoes like Ramsay or some asparagus pulled in a pan, even some feta cheese, smoked salmon or avocado.

Emblematic autumn delicacy: ripe apples with walnuts and cinnamon. A simple recipe, but so tasty! What could be more pleasant in the gloomy days of autumn than to enjoy baked apple, fresh out of the oven? Aaaah, and I won't tell you what [& hellip]

A weekend start with an easy to prepare and refined dessert? If you are a big fan of chocolate, as I am, this recipe will satisfy all your requirements. In addition, the star ingredient & # 8211 avocado, will give the truffles an extraordinary creaminess. I hope you test them [& hellip]

Say with peas, asparagus and poached eggs - Recipes

Posted by Postolache Violeta on October 02, 2020 in recipes with yogurt recipes with eggs recipes for breakfast recipes sun food Turkish recipes | Comments: 0

Turkish laid eggs or Cilibir as they are known, a traditional recipe from Turkish cuisine, are practically eggs laid on a bed of aromatic yogurt, accompanied by a spicy sauce based on clarified butter. I moved a little away from the original recipe, in the sense that, instead of preparing the sauce separately, I mixed the clarified butter with the yogurt and I also prepared a portion of chickpeas that completed in an absolutely delicious way the whole combination.
Normally the recipe contains yogurt mixed with garlic and heated in a bain-marie, poached eggs, and a sauce prepared as follows: sauté a few hot pepper flakes (biber pulp) in bacon oil and add the clarified butter and mix. As I do not like the idea of ​​a spicy dish for breakfast, I included the pepper flakes with paprika and I used the delicious chickpeas from Sun Food to bring an addition of protein, taste and color to the preparation.

Ingredient Turkish eggs (Cilibir)

Put the chickpeas in a pan, along with two tablespoons of olive oil and paprika. If you want you can use hot paprika, chilli, chicken biber (hot pepper flakes).

We prepare poached eggs. The process is simple, boil a liter of water with a little salt and a tablespoon of vinegar. When the water boils, let the fire simmer and break the eggs, one by one and carefully into the water. Leave them for four minutes, then carefully take them out on a plate. Eggs must be very fresh to come out perfect, and vinegar is mandatory because it helps the egg white to coagulate. I used eggs from the country, from here and that yellow and beautiful color.

Rub the yogurt with a pinch of salt and a small, finely ground puppy and place it on a plate. Prepare the clarified butter as follows: put the butter in a bowl, over low heat and let it melt. At some point it will start to boil and a foam will form, we leave it on until it turns intense and clear yellow on top. We strain it, remove the sediments, let it cool down a bit and mix it with the warm yogurt, which we preheated in a bain-marie. Add poached eggs on top.

Then put the chickpeas and sprinkle a little olive oil over it. We break the eggs so that the yolk is scattered and we sprinkle a little paprika. I recommend you to toast a few slices of bread, they fit perfectly with this combination.