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Florentine fish

Florentine fish

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Leave the fish to thaw in the refrigerator overnight. The next day he is left to fend for himself.

Mix the breadcrumbs with salt, pepper and nutmeg powder. Pass the fish fillets through the breadcrumbs and place them in a tray lined with parchment paper greased with olive oil. Sprinkle the fish with a little olive oil and put in the oven (preheated to 200 degrees C) for 30 minutes. Halfway through, turn the fillets on the other side as well.

Meanwhile, we are preparing the spinach. Peel the garlic and finely chop it. Heat 2 tablespoons olive oil in a wok and sauté the garlic for a few seconds, then add the washed and drained spinach. If you use frozen spinach, put it frozen in the wok, but be careful not to salt the oil. Add 100 ml of dry white wine and simmer for 10 minutes. Season with salt and keep warm until serving.

Serve the fish fillets on a bed of spinach and sprinkle everything with fresh lemon juice.

Good appetite!

& # 8216Cioaca va claca! & # 8217

The story of the mysterious disappearance of the Brasov lawyer Elodia Ghinescu seems to be far from over. Investigators are searching for the body of the 38-year-old woman, who is believed to have been killed, and the main suspect, police officer Cristian Cioaca, is appearing on television. The officer was studied by the forensic psychologist Tudorel Butoi, a specialist with old states in the field.

& # 8216In trying to control himself, the Cioaca policeman often has impulsive remarks or even strange outbursts, as happens when he laughs nervously. In addition, he avoids the gaze of the person he is talking to, has long periods to prepare his answers, his voice trembles or bites his lips and he always rubs his hands. Interpreting his behavior, facial expressions and gestures, it is obvious to me that Cioaca has a duplicitous attitude & # 8217, according to forensic psychologist Tudorel Butoi. After 30 years of career, the expert told us that this case could be solved in the absence of the corpse: & # 8216If the genetic profile on the uniform will be identical to that of the policeman, and on the uniform there will be blood stains with The DNA of the woman sought, then the direct evidence will be made between the perpetrator and the victim.

Thus, the measure of arrest will not be able to be refused by any court on earth & # 8217. Specialist Butoi believes that, if he is guilty, the policeman Cioaca will eventually give in: & # 8216I am convinced that if he is arrested, Cioaca will crack! & # 8217.

The hearings will resume today. Among those who will answer questions from investigators again is Patrik's nanny, the one-year-old and ten-month-old child of Elodia Ghinescu and Cioaca. The nanny is the one who met daily with the two and who entered their apartment both on the day of the lawyer's disappearance, on August 29, and the next morning.

Then, she found only Cioaca and his son at home and was put by the police to pack her child.

Then, Cioaca got in the car with Patrik and they left for Arges, home to the policeman's parents.
In the following days, Cristian Cioaca will be heard.

& # 8222I told him to write what he has on his mind on a piece of paper which we then set on fire & # 8221

The lawyer Florentin Sorescu, the defender of Cristian Cioaca, told us yesterday that he and his client had, from the beginning, an agreement: & # 8216I asked him if he has something to say, something that only I should know, a secret, and I told him to write what's on his mind on a piece of paper and then set it on fire. The lawyer claims that this never happened.

The policeman's defender spent the last days reading Elodia's correspondence with an SPP member, the one with whom she spent her vacation in Dubai, shortly before disappearing. Sorescu says that the last message that Elodia sent to the man is a strange one, in which the woman seems to be living an existential crisis. Elodia's depression was also related to "something bad" that happened while she was in Dubai, but also to the fact that her husband had just announced that he wanted to divorce. & # 8216

An OTV press release quoting the results obtained by TNS-AGB, regarding the audience, shows that on Monday night the station had a double rating, compared to Antena 1. In the time interval 0.00-1.00 the average audience of OTV was 2.4, in while Antena 1 recorded only 1.4. This, in the conditions in which the same subject was debated on both stations: the disappearance of the lawyer Elodia Ghinescu.

1. Grilled hake, on the list of recipes with simple and delicious fish

Hake is a very tasty, nutritious fish and used in both Western and Latin American cuisine. You can cut it into fillets or pieces, fry it, steam it, include it in stews and more.

But we advise you to opt for grilled hake, so that you take advantage of all the vitamins, omega-3 fatty acids, trace elements and, of course, the proteins in its composition.


  • 2 fillets (500 g) of hake
  • 4 cloves (50 g) of peeled garlic
  • 2 sprigs (20 g) of fresh parsley
  • 1 tablespoon (25 g) ground black pepper
  • ½ cup (40 ml) of extra virgin olive oil


  • This recipe is very simple. First, prepare the dressing. You need extra virgin olive oil. Add the crushed garlic and finely chopped parsley. Let it sit for an hour.
  • It's time to prepare the hake. Rinse the fillets and sprinkle pepper on both sides.
  • Turn the heat to medium and put a drop of olive oil in the pan.
  • Pour the dressing over the fillets and cook them on the grill until they are cooked on both sides.

Save these 5 fish recipes. They are delicious, healthy and full of vitamins.

Save these 5 recipes for when to eat fish - They are delicious, healthy, full of vitamins - If you like fish, you got it right… We offer you 5 delicious recipes in one article!

The 5 tastiest baked fish recipes:
1.Potato food with fish.
If you choose this recipe, you will also get a crispy cheese crust… and the fish and potatoes in cream, together with the spices, acquire a very delicate taste, which is worth enjoying…

5-6 potatoes
500 g of fish
2 tomatoes
1 large onion
pressed cheese
sour cream

How is it prepared?
Cut the potatoes into thin slices, onion into rings or halves of the rings - as you wish. Tomatoes can also be cut into rings or halves of rings, and fish into small pieces… The cheese will not be grated, as usual, but cut into thin slices, as for a sandwich. Finely chop the greens. In the cream we add salt, pepper, even some spices (optional) for the fish.

First, place the layer of potatoes in the form, then the onion, then the fish. Lightly salt it, add greens and grease well with cream (or pour, if the cream is very liquid… depends on the cream). Also grease the tomatoes with cream. The last layer will be made of cheese - we distributed the slices of cheese so that they cover almost the entire surface.

The rest of the cream is poured around the edges. Bake for 25-30 minutes, at a temperature of 200 - 220 degrees Celsius.

2.Bake code with cheese and tomatoes.

2 small fillets of cod or other white fish
salt, black pepper to taste
2-3 tomatoes (or 10 pcs cherry tomatoes)
5 tablespoons sour cream 20-25%
2 tablespoons mustard
100 grams of hard cheese
greens, other spices

How is it prepared?
If the fillet is fresh, very good! If it is frozen, thaw it in the fridge for about a day and dry it with a napkin.
Cut the fish into large pieces. Then put it in a baking dish (the pottery will be very good here), sprinkle with salt and black pepper. By the way, if you have portioned shapes, divide the fish pieces into shapes at once and you will be able to serve them. tomatoes - if you have large tomatoes, cut them into circles if you have cherry tomatoes, cut them in half. Add the tomatoes over the fish. You can season it again, but I didn't

Combine the cream with the mustard. Grate the cheese on the side with the big holes and mix with the cream and mustard. If the mixture is too dense, you can add 1-2 tablespoons of cream.

Spread all this mass over the tomato code. Put the form in the preheated oven at 180 degrees and bake for 25 minutes (plus-minus 5 minutes), until the cheese is completely melted and you get an appetizing crust…

I finished! This dish can be served without garnish… well, maybe with a little homemade bread…

3. Fish fillets with cheese.

500 grams of fish fillets (tilapia, perch, etc.)
50 grams of cheese
2 tablespoons sour cream
a quarter of a lemon
salt pepper

How is it prepared?
I used tilapia fish fillets… from this I had in the fridge… The fish came out very juicy and delicate, with a light lemon flavor and a delicious layer of cheese… a goodness! Grate on the side with small holes a piece of lemon (you need about a teaspoon of lemon peel). Grate the cheese through a grater on the side with large holes.

Salt and pepper the already thawed fish on both sides, then put it in shape. Add the grated lemon and sprinkle with a little lemon juice… Wallpaper with cream. Sprinkle with grated cheese. Then put in the preheated oven at 180 degrees Celsius and cook for 20-25 minutes.

4. Trout with garlic sauce, baked on a baking sheet.

6 potatoes
4 trout
250 ml of cream
2 cloves of garlic
flour (optional)
1 carrot
1 onion
butter (optional)
sunflower oil (optional)

How is it prepared?
Melt the butter in a pan and, for a few minutes, harden the chopped garlic in it to get a perfect flavor… Add a tablespoon of flour and lightly fry, then add the cream, stirring vigorously… Once the sauce thickens, add boiled and spices: salt, bay leaves, pepper mixture and whatever else you want… Bring the sauce to the boil, then turn off and cover with a lid. Grate the carrot and sauté together with the chopped onion in a pan … Cut the potatoes into medium-thick slices. Shape them, add salt, pepper and sunflower oil… Place the fish on top of the potatoes - if desired, add a little salt… Place the carrot with the onion over the fish. Then the garlic sauce. Bake the fish for 40-45 minutes in the oven at 180 degrees Celsius.

5. Baked fish in egg and mayonnaise.
green onions
pressed cheese

Foods with & # 8222 substitutes & # 8221 will be withdrawn from the market

Because of poverty, ignorance or simply out of indolence, Romanians buy and eat almost anything, which is why they are among the sickest in Europe.
Markets, warehouses, fairs and shops will be & # 8222rolled & # 8221 by inspectors from the Ministry of Agriculture, in a national control, to detect foods that could endanger the health of consumers. Foods that are obtained or are manufactured according to new recipes, according to new technologies or containing raw materials, food additives or new technological adjuvants will need the approval of the Ministry of Health, otherwise they will be withdrawn immediately.
Apart from the fact that the food is not allowed to be gallant with any sign of alteration or infestation with parasites, it is forbidden to sell products with foreign smell and taste of the product nature, as well as those that contain unadvised food additives or above the allowed limits. The addition of any natural or synthetic substance in products and the change of composition without changing the specifications on the label are considered falsification. In fact, from this year it is mandatory to label in Romanian, even if the manufacturer is from abroad.
It is unfit for human consumption milk with impurities and mucilaginous sediment, with a color other than the specific one, with foreign smell and taste, as well as milk from sick or suspected animals, or from animals that have been administered drugs. . Powdered milk must not have a foreign taste or smell, with foreign bodies, inhomogeneous, with burnt particles. Whipped milk, yogurt, kefir, sour cream must be white-yellow in color, characteristic smell and taste, and yogurt must not have gas bubbles.
The butter must be white-yellow in color, have a specific taste and smell and come from pasteurized cream.
The addition of fatty substances other than milk fats is not allowed in cheeses.
Frozen meat should not have a sticky surface, with mold stains, signs of infestation, matte-looking fat and pink color, unpleasant odor or gray bone marrow.
Minced meat is not allowed to be sticky or have a foreign smell. In the composition of meat preparations it is forbidden to add canned meat or synthetic dyes. This year, minced poultry will be officially banned.
Fresh fish is forbidden to sell if it has discolored scales and if it comes off easily, if it has a body covered with foul-smelling mucus, gray or brown gills, or the meat comes off the bones easily. Salted eggs must have whole, elastic grains, without blood clots. Barnyard caviar is prohibited.
The eggs must have a shell without cracks, and when broken, the egg white must be of dense consistency, transparent, and the yolk delimited by the egg white.
Tomato broth and paste must not contain dyes or thickeners. Cans in hermetically sealed containers must not be bulging, have no cracks or rust stains.
The spices to which starch, flours, bran, sawdust, oil cakes, lead oxides, lead oxides, dyes or flavorings have been considered forged.
Food vinegar or vinegar essence should only be produced from fermenting acetic acid. A maximum of 0.1% of dead insects are allowed in rice grains.
Bread and bakery products may not be marketed if they are made from unstrained flours, if they are unripe, moldy, sour, fermented, bitter, affected by parasitic diseases or & # 8222 raised, if they have a crumbly or moist core or with a burned surface.
Wet sugar, with a foreign taste or smell, with impurities, is forbidden for human consumption. They are considered fakes: honey with water, with glycerin, with sugar, with sucrose, with glucose, with dextrin, with molasses, with starch, with flavors, with dyes, with synthetic sweeteners, with preservatives. Halva, chocolate, nougat, halvita, fermented shit, moldy, rancid, infested are not allowed for human consumption, as ice cream with inhomogeneous appearance, granular, unevenly colored, thawed.
There are also precise rules for drinks. The wine is & # 8222good & # 8221 only if it is obtained by alcoholic fermentation of grapes (not other fruits), and the beer must not be cloudy, with suspensions and sediments or with a sour fermentation smell.
The label in Romanian is mandatory:
Regardless of the country of origin, any product from the gallantry must have a label in Romanian, obligatory. This should include:
& # 8211 manufacturing company (name, address)
& # 8211 exporting / importing company
& # 8211 content
& # 8211 bans on consumption (eg contraindicated in infants, diabetics, cardiac patients, in case of certain diseases)
& # 8211 expiration date
& # 8211 date of production
& # 8211 quantity.

Flower customs and superstitions. Why eat fish and what you need to do on Flower Sunday to get lucky

The feast of the Lord's entry into Jerusalem was superimposed on that of the Roman goddess of flowers, Flora, hence the popular name it received. Thus, on the Christian feast of the entry of the Savior into Jerusalem, innumerable customs and traditions appeared, both in the rural environment and in the urban one, most of which are pagan in origin.

For example, Florii is used to being "cursed", so that the girls found out, through various procedures, whether or not they would get married that year. Also by Florii, the martisoar worn on this day is placed on the branches of a flowering tree or on a rosehip, and the dowry is removed from the house for aeration.

Before the holiday, unmarried girls from Banat and Transylvania usually put a mirror and a clean shirt under their grafted hair. After sunrise, these objects are used in charms for luck and love and health.

Also, at midnight, basil is boiled in water, and in the morning the girls wash their heads with this stew, in order to grow their beautiful and shiny hair. What was left was poured at the root of a hair, in the hope that the boys would look after them, like a flowering tree.

It is also said that those who dare to wash their heads on the day of Flowers without holy and sanctified water risk whitening.

In all Christian peoples, different customs can be found, some even similar to ours, most of them with palm or willow in the foreground. These traditions have nothing in common with the Christian spirit of the feast of the coming of the Savior into Jerusalem.

Christians celebrate the Entry of the Savior into Jerusalem by participating in the Holy Mass, decorating with icons of holy willow branches the icons, doors, and windows of their households, and keeping the fast of the fast. These consecrated branches are kept throughout the year, being used with faith in the healing of various diseases. People are also accustomed to digging these branches into freshly sown layers, feeding them to animals, or placing them on graves. The green branches symbolize chastity, but also the rebirth of vegetation, while reminding us of the branches with which Jesus was greeted at the entrance to Jerusalem on this day.

And before the Flowers, women from some parts of the country bring offerings to commemorate the dead and share fasting pies. At the same time, a complex ceremony was held called Lazariţa, after the model of carols, in which only the girls participated. One of the girls, called & quotLazăriţa & quot, was wearing a bridal gown and a carol, along with the others, in front of the windows of the houses where they were received. Lazarus walked slowly, forward and backward, in the circle formed by the carolers who narrate, on a simple song, the drama of Lazarus or "Lazarus": Lazarus' departure from home with the sheep, climbing the tree to give the animals a leaf, death falling from the tree, searching for and finding the lifeless body of his sisters, bringing home, ritual bathing in sweet milk, dressing the dead with walnut leaves, and throwing the dead man's bath under the nuts.

In the past, the consecrated willow branch was also used for therapeutic purposes. People swallowed willows from the willow branch to protect themselves from various diseases, and the old women would gird themselves with willow so that their shawls would no longer hurt.

It was also customary for parents to beat their children with a willow stick when they came from church to grow up healthy and wise.

On flowers, the Arabs light candles, decorated with flowers, which they place among palm leaves, and the Greeks weave crosses from stems. Among the Slavic peoples it is customary for those close to them to donate willow branches on this day.

De Florii eats fish, this being the second release from Lent, after the day of the Annunciation. The Orthodox Church approves of fish, because it is said that on this day Jesus asked to eat fish. It is said by the people that the fish eaten on this day has healing powers and whoever eats it will be cured of any disease.

On Flower Day, people bring willow branches to the church, which are consecrated and then placed on icons, fruit trees to help them bear fruit, or the door of the house to be protected all year round. According to the faith, the branches help to cure diseases, to the abundance of the household and are kept throughout the year, until the next Feast of Flowers.

Around 1.5 million Romanians celebrate the name day. Of those celebrated, nearly 900,000 are women, statistics show. The most popular names for women are Viorica, Florentina, Florica. There are also rom & acircnce with rarer names, such as Garofiţa, Micşunica, Panseluţa or Crizantema.

In men, those named Florin, Viorel, Florian, the most often celebrated, as well as those baptized Trandafir, Bujor, Mărgărit or Crin are celebrated.

Tradition says that as the time of the Flowers will be, so will the first day of Easter.

Let us remember how our grandparents and great-grandparents celebrated Flower Sunday, one of the great Orthodox holidays of the year!

The Sunday of Flowers is the day after the resurrection of Lazarus and is descended from heaven with a divine radiance bringing victory over the death of the next Sunday, that of the Resurrection of Christ. We all look forward to this Feast, as St. John Chrysostom did at the dawn of the Christian Church, and greet it with olive branches, myrtle leaves, and flowering lilac twigs singing hymns of glory, she says. Kera Calița, mistress from Locanta Jariștea.

Flower Sunday is one of the 12 Royal Feasts of the year and therefore, after, according to the ancient ordinance, the Romanian faithful go to church for service, dressed in clean, white clothes, like the purity of soul they want, the joy of the moments of spiritual exaltation is exchanged on the occasion of a beautiful party with the family around a modest table, above which watches an icon around which the willow branches with catkins are consecrated, consecrated in the morning at the church.

After dipping his fingers in the bowl of rose water tongs and fitting the silk napkin embroidered with gold thread on his lap, the boyar ordered the biv-vel-medelnicer dumisale to be brought to the table first, on a silver tip. thoroughly polished, a loaf of bread called "wheat flower", of which everyone in the house must taste a piece to seal the bonds of good soul and to meet again at the other holidays of the year. From Flower Sunday, fasting is easier, because fish and oil are approved. Grilled mackerel was usually prized by those with a helping hand, as was the carp caviar salad, long rubbed with olive oil dripped into a thin thread, and the "caviar" of beans garnished with slices of dusted hashish. At the same time, the pieces of fish brought to the table can be cooked with red and garlic aubergine sauce, and if the burnt ceramic plates containing the pike, the sleeping feather or the hammock are put in the oven, you must put a sage or thyme sprig on top. , according to the boyar. Leurda or the early forest garlic will, in turn, smell the dishes, but as if not a little green butter or some allspice, some smoked flakes of prickly mushroom or, for those dedicated to expensive spices brought by colonial shops, starry and a little turmeric or turmeric, would not do any harm.

Mushrooms and pilafs should not be missing either, whether it's a mushroom stew with plum sauce or a rice with raisins, as in the time of Brâncovean. Lent sarmales, stuffed with capers or with pumpkin pulp and roasted hazelnuts, can be brought, depending on the appetite of the diners, wrapped in small leaves of linden or horseradish (burdock) or, on the contrary, in wide sheets of the first stevia harvested in the spring.

With a proper outpouring of the overflowing of hearts, the humble thoughts of the honest passers-by in feasting can be kept to the rhythm of the sounds of the strings of the zither or the lute.

The sweets will not be missing from the table either, but great care must be taken to respect the canons that any cuhnie will follow now. For fasting pies, which, on Flower Sunday, are also distributed for alms, it is appropriate to use almond milk.

At the Feast of Flowers, at the beginning and end of the meal it is good to look for a few moments at the burning candle and it will flicker uninterruptedly in the days of denial, for every Christian must prepare in the coming week for the Resurrection of the Lord, as his soul. to be able to pass from the darkness of sin to the light of righteous faith.

Carp in wine sauce

1 piece of carp - approx. 1kg

salt and ground pepper to taste

1 teaspoon peppercorns

Method of preparation: Clean the fish, sprinkle with salt and pepper. Leave to season for about three quarters of an hour. Meanwhile, cut the onion into thin slices and fry in oil until golden. Add the garlic, bay leaf, peppercorns, wine, peeled tomatoes and seeds and cut into slices, bell peppers as well, then lemon slices but with grated yellow peel. This sauce is placed in a special long grill pan and the fish is placed on top of it. If we don't have a special tray, we put very clean wooden sticks in the pan and on which the fish is placed after it has been greased with oil and the sauce is poured. Put it in the oven over low heat and from time to time the fish is soaked everywhere with juice from the sauce. Allow to brown for an hour. Serve hot or cold, with baked potatoes or rice with vegetables.

Fish pie with mashed potatoes

Ingredients and Preparation: Vegetables can be a summer mix, although the pie can be prepared at any time of the year. "In a deeper pan, put the sliced ​​leeks, then the vegetables (slices of tomatoes, strips of kapia or donut peppers, carrot sticks and parsnips, etc.), a little cream, salt and pepper, then sauté everything and finally add the washed marinated fish pieces. Then, squeeze half a lemon over them, sprinkle some chopped green dill and, together, prepare the mashed potatoes. After that, mount the vegetable composition with fish on a Countertops of puree, then bake everything together for half an hour. For the service, the sign of the cross is made, then it is portioned and sprinkled with more juicy tomato juice ”, teaches us a grandmother - sharp and with a lot of respect for the holy ones - from Frăsinetul Mostiștei.

Carp stuffed with nuts

"Wash the fish, chop it, then fill it with the following filling: fry in oil, rice and onion and then boil half of it with water, salt, pepper, a little parsley. Add 50 crushed walnuts and red raisins. Mix everything well, fill the fish and put it in the oven with oil. ” (C. Bacalbașa - Dictatorship Gastronomy, 1935)

Horseradish in horseradish leaves

Ingredients (for 4 people):

Method of preparation: Peel a squash, grate it and wrap it in horseradish leaves. Place on the grill and leave until the leaf starts to burn, then turn on the other side.

Peel the potatoes, cut them into cubes, boil them with salt. When they are cooked, place them on plates, add about 5 grams of butter and a little finely chopped green parsley. On the same plate, next to the potatoes, place the fish on the grill. Peel a squash, grate it and squeeze the garlic.

Strapazan soup

"Take a few smaller squashes, 7-800 grams each (also called strapazani), clean them nicely of scales and entrails, but leave the heads, then fry on the stove with jump on them enough. Brown the fish on each side, then, if they catch a little blackness, clean it easily. It is then cut into thick pieces of three or four fingers, separately and the heads, then it is thrown to boil quietly, in a cauldron placed on the pirostrii, the embers being heated not with wood but with corn sticks. Add the whole oil and whole chives, cleaned only from the first sheet, garlic cloves lightly squeezed with the wooden handle of the knife, some more crushed carrots, half a kilogram of white carnations not too big, three or four tomatoes peeled, finely chopped and passed through a sieve to separate the seeds and two hot red peppers, cleaned of seeds and finely chopped. Salt is put on a child's fist. After the boiling has boiled in two or three, add more water to reach about a palm of the pot, let it boil for a few more minutes, then remove from the heat and add finely chopped greens - parsley, dill and larch. Sometimes I put a glass or two of white wine in the soup, also at the end, so that it can be lightly vinegared. ”- a recipe for which a veteran of fishing on the lakes of Mostesti testifies.

Pumpkin rolls


Method of preparation: The fish fillets are lightly beaten, as for schnitzels. It is placed on aluminum foil. Salt and pepper. Fill with cheese, finely chopped mushrooms, chopped parsley, hazelnuts. Roll in foil and boil for 10 minutes in boiling water.
Remove and leave to cool. Sprinkle with flour, then beaten egg and breadcrumbs and fry. Se aranjează pe foi mari de salată, eventual stropite cu un sos alb.

Șalău cu șampanie, cepe mici și ciuperci

3-4 fileuri frumoase de șalău

400 gr ciuperci prospete tocate, păstrând 10 pălării de ciupercă frumoase

1 linguriţă de zeamă de lămâie proaspăt stoarsă

2 ceşti de smântână groasă

sare şi piper verde proaspăt măcinat

bucheţele de pătrunjel şi mărar verde

Mai întâi, cuptorul este încălzit strașnic, apoi se lasă focul mai moale, înainte cu trei minute de a da peștele la cuptor.

Fileurile de șalău sunt aranjate într-o tavă unsă cu unt. Se adaugă cepele şi ciupercile tocate. Se toarnă şampania peste toate. Peștele se lasă la cuptor o jumătate de ceas, întorcându-l de câteva ori de pe o parte pe alta și verificându-se să nu se ardă.
Între timp, pălăriile de ciupercă păstrate separat se trag în puţină apă cu zeamă de lămâie. Apoi, se lasă la scurs bine.

După ce peștele e gata, se scot fileurile, iar lichidul din tavă este strecurat. Zeama curată este dată într-un clocot, obţinându-se, apoi, o reducţie cam de o jumătate de ceaşcă, căreia i se adaugă smântâna şi puţin unt, amestecând şi obţinând o altă reducţie, asezonată cu sare şi piper. Reducţia finală se toarnă peste fileurile de peşte, având grijă să fie garnisit platoul cu bucheţele de verdeaţă.

Biban la cuptor

1 kg peşte curăţat, bine spălat şi scurs

Method of preparation: Peștele îl așezi într-o tavă de copt şi îl asezonezi cu sucul de lămâie, usturoiul tăiat mărunt, sare, piper, oregano și ulei. Îl lași la cuptor timp de 25 de minute.

Chiftele de știucă cu raci

„Iei 500 grame carne de ştiucă, 1 kilogram unt proaspăt, 1 kilogram panadă, 3 albuşuri de ouă. Pune în piuliţă şi pisează peştele şi ouăle, apoi panada, puţin câte puţin, şi albuşurile.

După ce le-ai pisat bine, trece prin sită şi, punând piureul pe gheaţă, adaugă şi smântână dublă foarte proaspătă, sare, piper şi puţină nucşoară rasă. Apoi, scoţi câte o lingură şi arunci în apa în clocot.

Panada de care am vorbit se face astfel: 250 grame făină, 1 litru de lapte, 1 ou, sare şi piper se amestecă, se fierb, apoi se freacă cu lingura de lemn până ce se usucă. Panada se răstoarnă pe o marmură presărată cu făină spre a se răci înainte de a fi întrebuinţată.

Din altă parte, racii se prepară astfel. Pui racii vii cu tubul digestiv scos pe un pat de morcovi, ceapă, ţelină etc., torni un pahar de coniac şi-i dai foc. Umpli cu vin alb, adaugi tomate proaspete fără pieliţă şi seminţe, şi laşi să fiarbă 10 minute. Scoţi cojile de pe coada racilor, iar restul le pisezi în piuliţă şi le treci apoi prin sită. Pui piureul iarăşi în sosul în care au fiert racii.

Treci totul iarăşi prin sită, fă să scadă pe foc, adaugă unt proaspăt şi smântână dublă. Pune sare şi mult piper măcinat.

Pui într-o tavă chiftelele de peşte şi cele făcute din raci, pui împrejur cozile racilor şi ciuperci săltate în unt. Torni sosul peste toate şi gratinezi la cuptor foarte cald.” (C. Bacalbașa – Dictatura Gastronomică, 1935)

Pană de somn

„Lăsăm o pană de somn frumoasă să se desăreze două ore în apă rece, pe care o schimbăm din când în când. Apoi, o punem cu apă rece la foc. Să fiarbă încet până va fi moale. Scursă de apă, așezată pe farfurie, o acoperim cu usturoi zdrobit, pe care-l așternem cu cuțitul, apăsând ușor, să nu cadă jos. Apoi, punem peste ea untdelemn și oțet. O lăsăm așa câteva ore, să se pătrundă, înainte de a o servi.” (Simona Racoviță - Meniuri pentru întreg anul, 1935)

Salată de icre de crap

Ingrediente și mod de preparare: „Preafericirea Sa Antim Ivireanu, a lăsat cu legătură de nesmintire veşnică, la ctitoria Sa Mânăstirea Antim, ca, de patru ori pe an egumenul aşezământului să se ducă cu plocon în deal, la preasfânta Mitropolie. Şi ploconul era o oca de cafea şi o oca de zahăr, iar pentru cinstirea înaltelor feţe ale bisericii neamului, se ferchezuiau icre de crap pe platouri întinse şi argintate.

Pentru zece feţe bisericeşti se pregătesc la prima geană de lumină: 300 gr icre de crap, 500 ml untdelemn din cel mai bun, zeama de la trei lămâi de mărime nici mari, nici mici şi, după datina mânăstirească, cu o lingură de lemn bine şmirgheluită, încep să se frece icrele cu uleiul care se toarnă cu răbdare monahală, picătură cu picătură. Taina este aceeaşi de sute de ani, icrele se dichisesc cu lingura de lemn într-un singur sens, spre dreapta cu răsuflare molcomită. Dacă din întâmplare icrele se întăresc, se adaugă puţină apă minerală rece şi la sfârşit, salata fiind gata sulemenită, se stropeşte cu zeama celor trei lămâi mijlocii, se potriveşte de gust spilcuite în forma poftită. ”, ne arată Kera Calița, preacinstita păstrătoare a tradițiilor noastre

Alexandroupoli – centrul unui mic univers de vacanțe

Dorul de Grecia ardea și pentru a-l stinge am plecat la Alexandroupoli. Nu am mai fost pe acolo de 2 ani și, cu toate că îmi promisesem să nu mai merg în partea de nord a Greciei mai devreme de 20 iunie, invitația la turul de informare organizat de EOT, Oficiul Natonal de Turism al Greciei și Prefectura Regiunii Macedonia de Est și Tracia, m-a făcut să risc. Riscul era să fie vreme neînsorită. Am pățit asta de câteva ori.

Ne-am îmbarcat în autocar și am pornit la drum. Cu cât ne apropiam de Grecia, cu atât eram, parcă, mai nerăbdători să ajungem pe tărâmul Legendelor Olimpului.

Grecia este una dintre destinațiile mele favorite și aici am avut vacanțe și peripeții care mi-au lăsat amintiri de neuitat.

Alexandroupoli – Intrarea în Grecia

Și am ajuns. Am intrat în Grecia pe la Ormenio și prima oprire a fost la Orestiada. Micuțul oraș este una dintre noile așezări întemeiate de grecii nevoiți să părăsească locurile lor din Turcia în 1923, după Tratatul de la Lausane. Autoritățile ospitaliere și puse pe fapte mari. În oraș sunt 4 hoteluri care oferă în total 261 de camere și este bine să fie luat în seama ca punct de tranzit. Am admirat floarea cu celule fotovoltaice care produce energia electrică necesară funcționării fâtânilor arteziene din centrul urbei.

Ne-am plimbat puțin prin centru și am pornit spre Alexandroupoli unde urma să avem prima înoptare.

Alexandroupoli – Marea Egee văzută de pe terasa Ramada Thrakia Palace

Ramada Thrakia Palace este un hotel primitor care este într-un program de renovare fără a fi închis și lucrările se fac cu responsabilitate maximă. Gazdele ne-au așteptat cu o cină bună și apoi a urmat prima baie în limpedea și albastra Egee. Hotelul este în vestul orașului, într-o zonă liniștită, chiar pe malul mării și are o plajă destul de îngustă, cu nisip și intrare suficient de lentă în mare. Are un centru SPA generos dar căruia i-am preferat marea, săli de conferințe, piscine și cam tot ce poți dori de la un hotel ca acesta.

A doua zi, după un somn bun, am pornit să vizităm orașul. ”Cei mai harnici” alexandroupolitani ocupaseră deja tavernele și discutau de-ale lor, fără telefoane sau alte device-uri de care noi părem că suntem legați ombilical. Acești cei mai harnici cetățeni snt toți de vârsta a treia, pensionari care își permit să pălăvrăgească la tavernă, la o cafea sau la un alt adevărat cult al civilizației elene, ”ouzo me meze”, adică un păhărel de ouzo și diverse gustări din bucătăria mediteraneană.

Alexandroupoli – o tavernă pescărească aproape de prânz

Orașul este relativ nou și a pornit de la un sat de pescari întemeiat, conform lui Herodot, de coloniștii din Samothraki. Dealungul istoriei sale orașul a fost sub mai multe autorități dar cea mai mare influență în dezvoltarea sa nu a avut-o nici ieșirea la Marea Egee, nici că s-a aflat pe drumul roman ce lega Roma de Constantinopol, numit astăzi Egnatia Odos, ci a avut-o contruirea căii ferate Thessaloniki – Constantinopol, în 1871. După aceasta multe țări au decis să-și deshidă aici, la Dedeagats (cum se numea atunci) consulate sau chiar ambasade. În 1897 Orient Express a oprit în gara orașului și asta nu era puțin lucru nici atunci cum nu e nici acum. Numele actual îl are din 14 mai 1920 și a fost pus în cinstea regelui Alexandru I al Greciei care a trecut prin oraș în fruntea trupelor pe care le conducea la Adrianopol. Atunci Alexandroupoli a fost eliberat de sub dominația bulgară.

Alexandroupoli – Grecotel Astir-Egnatia

Delta râului Evros este la o aruncătură de băț de Alexandroupoli. O deltă mică dar care este o foarte importantă stație în migrația păsărilor și pe care nu trebuia să o ratăm. Perioada aceasta nu e cea mai bună pentru vizită și am văzut doar pescăruși, cormorani și doi pelicani despre care administratorii sperau să fie o familie care să cuibărească aici.

Situația se schimbă toamna când, în drumul lor spre zonele de iernat și primăvara când se întorc în zonele de cuibărit, păsările fac popas în această deltă pentru a-și reface forțele și energia înainte și după ce au traversat Mediterana.

Din noiembrie până spre sfârșitul lui martie păsările flamingo fac din delta Evrosului o mare roz iar doritorii de privit și fotografiat păsări iau cu asalt regiunea și cu greu poți găsi un loc de cazare în zonă. Peste drum de Administrația deltei se pot vedea ruinele vechilor terme romane de la Traianoupoli despre care autoritățile spuneau că sunt foarte aproape să obțină finațare pentru renovare.

Alexandroupoli – Ruinele termelor Romane de la Traianoupoli

Alexandroupoli oferă cazări de toate felurile, de la studiouri până la elegante hoteluri de 5 stele ditre care Grecotel iese în evidență în special cu camerele cu piscină privată, cu servicii de calitate prestate de personal profesionist, cu bucătăria fină și nu numai. Un alt hotel cotat la 5 stele este Alexander Beach Hotel care are și un cazino La Alexandroupoli găsiți taverne care te îmbie cu aromele și gusturile Egeei și Traciei. Plajele întinse de la Delta Evrosului la Delta Nestosului îți sunt la îndemâna atât a celor cu cartierul general în Alexandroupoli cât și a celor care au ales cazări în salba de mici sate din această zonă.

Aflat la puțin peste o jumătate de oră de Alexandroupoli, Maronia reprezintă o bună alegere pentru o vacanță de relaxare, iar Hotelul Roxani oferă pe lângă liniștea întreruptă doar de trilurile păsărilor, o priveliște extraordinară către mare, de la 300 m altitudine și este la doar 4 km de plajele ei. Chiar lângo plajă vă așteaptă Hotelul Ismaros care are pe lângă oferte cu plan de masă și studiouri cu bucătărioare dotate, pentru cei ce preferă să-și testeze talentele de chefi.

Dar cel mai bine este să cereți recomandările unei agenții de turism și Edelweiss Travel este una dintre cele căreia daca îi veți cere sprijinul nu veți regret.

Deci, Alexandroupoli și împrejurimile sale sunt o destinație de vacanță ce trebuie luată în calcul, mai ales că este la doar 525 de km de București.

Alexandroupoli – Delta Evrosului

Orestiada – Floarea solară 1

Orestiada – Floarea solară 2

Alexandroupoli – Catedrala Sf. Nicolae

Alexandroupoli – magazin de pește

Alexandroupoli – plaja Ramada ziua

Alexandroupoli – plaja Ramada noaptea

Maronia – Vedere spre Egee

Alexandroupli – Grecotel Astir-Egnatia – camere cu piscină privată

Ziua onomastică de Florii. Ce nume sunt sărbătorite

Totodată, mii de români și românce care poartă nume de flori, sau derivatele acestora, își sărbătoresc ziua onomastică. Puțin știu că oamenii care poartă nume de flori sunt sărbătoriți încă de pe vremea romanilor. Sărbătoarea era închinată Zeiţei Flora. Ulterior, aceasta a fost sărbătorită înainte de Paște, fiind asociată cu intrarea Domnului în Ierusalim.

120 g pește file
1 cartof de mărime medie copt (în prealabil)
1 lingură mazăre congelată
1 legătură mică de pătrunjel
25 g brânză cheddar
1 or
olive oil
salt and pepper
Preparation time: 1 hour

Pasul 1: Vei pune sare și piper pe fileul de pește și îl vei de la cuptor pentru 10-12 minute
Pasul 2: Vei curăța cartoful copt și îi vei scoate miezul
Pasul 3: Vei scoate toate oasele de la pește și îi vei îndepărta pielița
Pasul 4: Vei spăla și vei toca pătrunjelul
Pasul 5: Vei zbrobi peștele, îl vei combina cu cartoful, cu pătrunjelul, cu mazărea, oul, brânza, sarea și piperul
Pasul 6: Vei face din amestec niște mingiuțe de golf și apoi le vei modela ca pe un fel de crochete. Le vei da la frigider pentru aproximativ 30 de minute
Pasul 7: Vei încinge cuptorul la 200 de grade
Pasul 8:Fish nuggets vor fi puse la cuptor pentru aproximativ 15 minute, până când se vor rumeni bine, dar fără să se ardă

Video: How to use Florentine (December 2022).