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Roast tuna on a bed of vegetables

Roast tuna on a bed of vegetables


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For a long time I wanted to make this food and I kept postponing it from one day to the next. My husband is a bit capricious about food, so I decided to surprise him today.

  • 2 slices of fresh tuna (about 80-100 grams each)
  • 2 cloves of garlic
  • a medium onion
  • a red bell pepper
  • a green bell pepper
  • 100 gr chopped tomatoes (I used canned)
  • salt
  • cumin powder (who likes it)
  • fresh rosemary
  • fresh oregano
  • a diced knor fish taste
  • 2-3 tablespoons olive oil
  • a glass of water
  • a spoonful of sugar (to take the acidity of the tomatoes)

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Roasted tuna on a bed of vegetables:

Cut the tuna slices in half and put a little salt on each side and set aside for the salt to enter the fish. Peel the garlic, onion and pepper and slice everything in julienne. Heat the pan with the oil. slice and let it fry a little without burning and then recipe with onion and pepper. Let simmer for about 2-3 minutes then add the tomatoes, sugar, diced knor, salt, rosemary, oregano, cumin and water. Let everything simmer until the water drops and the vegetables remain with a little thick sauce. At the last minute fry the fish in the pan for about 3-4 minutes, no more because the tuna is very dry (I used the electric hob with two drops of oil so it doesn't stick). I put a few tablespoons of the vegetable sauce in the middle of the plate and the tuna on top and garnished with an oregano leaf


Roasted tuna on a bed of vegetables - Recipes

WATCH THE VIDEO RECIPE

- 6 tablespoons Floriol oil with Vitamin E.

- One leg of lamb with bone (approx. 2 kg)

- 400g diced lamb

- 700ml of clear beef, lamb or vegetable soup

- 2 large onions, finely chopped

- 2 tablespoons Worcestershire sauce

1. Preheat the oven to 180 degrees.

2. Meanwhile, cut the pulp in a few places and put in the notches rosemary, thyme, salt, pepper and garlic cloves. Season to taste. Place the meat in the baking tray, cover with aluminum foil and place in the oven.

3. Saute the onion in a pan with the 6 tablespoons of Floriol Vitamin E oil. After the onion is browned, place it in a separate tray.

4. Heat the lamb cubes and add them to the tray with the onion. Add the carrots, sliced ​​potatoes, tablespoons of flour, remaining garlic, rosemary and thyme. Season with salt and pepper to taste.

5. Mix the soup with a tablespoon of Floriol Vitamin E oil and Worcestershire sauce and let them boil together. Pour the result into the tray with the potatoes, cover them with aluminum foil and bake for an hour.

6. After an hour, give up the aluminum foil on the steak and potatoes and bake them for another 45 minutes, until they are perfectly browned.

Good appetite, appetite for gratitude, appetite for life!

For Easter, don't forget to thank those who have always put their soul into everything they have cooked for you.


Lasagna with chicken and grilled vegetables

This recipe is what I usually make after I have leftovers from some fried or baked chicken. You can do it with other types of meat that you have left over from stews and it will be very tasty. The variety of vegetables I add depends a lot on what is in the fridge, so it can be said that this fried chicken lasagna and vegetables is a recipe total of exploitation.

This time I used lasagna plates with fresh spinach, but it can be done perfectly with normal lasagna plates, both those that need to be cooked and quick ones that do not require pre-cooking. The only thing you need to consider in order to prepare them in any case is to follow the manufacturer's instructions so that they are perfect.


Trout on a bed of vegetables

The recipe for trout on a vegetable bed is one of the most popular: tasty and easy to prepare, here are the steps you must follow!

ingredients

1 large trout
oil
3 tomatoes
1 celery
1 dovecel
2 cloves of garlic
1 carrot
1 cup of water, boiled & icircn beforehand
slices of lemon & acircie
parsley

Method of preparation

Wash the trout well, clean it and remove its ears (unless it has already been gutted).

Salt, pepper and grease with a little oil.

Form a bed of vegetables in an oiled pan. Wash and chop the tomatoes, celery, zucchini, garlic and carrot as desired.

Pour into a tray and 1 cup of water, boiled beforehand.

Put in the oven. In the case where, in the meantime, there is no more liquid, pour 1 cup of boiled water and leave for about 30 minutes, until the vegetables are penetrated and the fish is done.


Beef muscle recipe on vegetable bed

- veal breast / beef of 400-500 g
- 2 large onions / 3 smaller chopped onions
- 1 tablespoon butter (if there is no diet menu)
- 1 leek cut into slices
- 2-3 sliced ​​carrots
- 3 tomatoes cleaned and chopped with juice
- about 3 tablespoons of tomato broth
- chopped hot peppers

Marinade Ingredient:
- salt
- 5 cloves of chopped garlic
- the juice of half a lemon
- 1 tablespoon olive oil (if there is no diet menu)
- Oregano
- pepper
- mineral water


A very easy recipe, available to anyone, nothing impossible, easy to impress guests at any time.
I recommend you do this: Heat the grill very hard and put on it a slice of pumpkin, eggplant and chilli all cut into lengths that you put on the grill as soon as you have passed them through the olive oil mixed with salt.

Broccoli is boiled for about 5-6 minutes. Also put your salmon fillet on the grill. The Dutch sauce is added at the end after grilling the vegetables and salmon.
I also added to the preparation 4 slices of baked potatoes. I thought it was good for the plate and it's ok with salmon.

Salmon and grilled vegetables are served immediately with a glass of white wine.


Mini pizza on a bed of vegetables, diet recipe

Mini pizza on a bed of vegetables, diet recipe dough, on eggplant slices, zucchini, peppers. It is very tender and tasty, also suitable for diets: Rina, Keto, for diabetics, blood pressure, celiacs ... Step by step video recipe.

Mini pizza on a bed of vegetables, diet recipe

Mini pizza on a bed of vegetables, diet recipe

My family is a big pizza lover and the truth is that I like it too. Long before I lived in Italy, I discovered pizza at sea, about 35 years ago.

When I got married, I made pizza for my husband and he really liked it. Since then, it's been one of his favorite dishes & # 128578 There was still great joy in his colleagues. & # 128578

I make pizza in all kinds of combinations, with salami, cheese, sausages, with tuna or something weirder - with pineapple, with ordinary dough or wholemeal flour, without dough, on vegetable slices, but also with the famous Neapolitan dough, with leavening slow.

For a successful pizza, the dough and the sauce are very important. I make one Pizza dough fast and simple, extraordinarily good, which does not harden after cooling. I recommend the recipe, it was tried by a lot of housewives, read the comments left.

For those who can not eat dough, for various reasons, I recommend Mini pizza on a bed of vegetables, diet recipe.


Sea bream fillets on a bed of vegetables

The recipe for the weekend! Ingredients for 2 servings:

  • 4 sea bream fillets (or sea perch)
  • a few raw almonds
  • a large clove of garlic
  • a few tablespoons of hummus
  • artichoke jar (preserve)
  • a carrot cut into thick, oblique blades
  • a few dried tomatoes, stored in oil
  • a few mushrooms, cut into quarters
  • salt, pepper, olive oil, butter
  • a few cherry tomatoes
  • Capelin caviar (Danish caviar)
  1. Put some raw almonds in water to hydrate. At least an hour, it should soften a little. Clean the skin and leave it in a little water.
  2. Bake a clove of garlic (a large clove of Romanian garlic, with large cloves) in aluminum foil, with large sea salt and a little olive oil. On medium / high heat, until slightly softened. Then remove the whole garlic cloves, clean.
  3. Boil a little water. When it boils, add the cherry tomatoes for 30, 40 seconds. Remove to cold water and peel.
  4. Heat a little oil in a pan and start frying the vegetables. Start with the carrot (add a few tablespoons of water to soften a little) then the mushrooms and finally the artichoke pieces and dried tomatoes. On medium heat, do not color. In the end it should have a texture that you like but without sauce (they should not be stifled). Drain the vegetables in a sieve before arranging them on the plate.
  5. Fry the fish seasoned with salt and pepper in a pan with a little oil and a drizzle of butter. At medium to high heat. Place in the pan with the skin facing down. Press a little with the fork so that it does not arch. When the top whitens, turn. After a few seconds it is ready.
  6. At the same time, cook in a pan for several tens of seconds, over high heat, with two tablespoons of butter, almonds, olives and baked garlic. Extinguish at the end with a teaspoon, two, of lemon juice. Turn off the heat immediately and add another pinch of butter for smoothness.

In a beautiful plate, create a thin bed of humus with the back of a spoon, on which you add the vegetables: artichokes, carrots, sun-dried tomatoes, mushrooms.

Arrange the fish over the vegetables and add the garlic, olive and almond mix.

Decorate with some cherry tomatoes, black caviar and some small, delicate green leaves.


Salmon stuffed on a bed of vegetables

PORTIONS: 4
PREPARATION: 30 min
baking: 60-80 MIN
Ingredient:
►8-10 pieces of salmon fillet
►2 green onion bundles
►a clove of garlic
►2 eggs
►200 g of brie cheese
►350 g asparagus
►white white
►thyme and green basil
►2 teaspoons Delicate Vegetables
►milled black and white pepper and berries
►3-4 peppers
►3 onions
►3 carrots
►a parsnip
►100 ml of sunflower oil
►200 ml of sweet white wine
►50 ml of lemon juice
►Kitchen rope

1. Pass the pieces of sleep through a stream of cold water and then allow the towel to drain well. Separately, clean the greens, wash well and chop finely.
2. Boil the asparagus in salted water. In order not to fall apart, bundles are tied. After boiling, they are drained to drain.
3. In a bowl, add chopped onion, chopped garlic, thyme and basil, Delikat Vegetables, eggs, ground pepper and mix the composition. Add the breadcrumbs and sliced ​​cheese at the end. The composition is divided and spread on the pieces of tabs. Cover with the other pieces and tie with food string.
4. Peel the carrots, parsnips, onions and peppers, wash them and place them on the bottom of a tray. Sprinkle with oil and season with pepper. Then place the salmon pieces and sprinkle with wine and lemon juice. Put in the oven and, after browning, serve garnished with asparagus and cooked vegetables.


Quails on a bed of vegetables

Prepare the marinade: in a large bowl combine the wine, vinegar, thyme leaves and a pinch of salt.

The quails are cut in two (long) and marinated for 1-2 hours.

Meanwhile, cut the onion into rings, the bacon into small pieces, and the potatoes and carrots into thin slices.

Add the chopped ingredients and broccoli in a bowl, season with salt and pepper, and mix.

Then, put the ingredients in the bowl in a heat-resistant bowl greased with butter, on top arrange the thyme sprigs, the pieces of butter and the marinated quails.

Cover with aluminum foil and put in the preheated oven at 180 C, for 15-20 minutes.

Remove the dish from the oven, grease the quails with oil and bake for another 15 minutes, without aluminum foil.


Video: Cook Up Tuna And Vegetables #Chefricardocooking. Recipes By Chef Ricardo