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Corn pie with yellows

Corn pie with yellows


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I really like mushrooms of any kind, so I always find an opportunity to make another portion.

  • 250 g Malay
  • 500 ml of milk
  • 300 g fresh yellow
  • 150 g grated cheese
  • 30 g butter + for greased form
  • salt
  • ground black pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Malai pie with yolks:

From corn, milk, 500 ml of water and salt to taste we make a soft polenta.

Wash the yolks well, wipe them and cut them into smaller pieces. Heat the butter in a pan and put the yolks. Leave them until all the juice drops.

Mix the polenta with the yolks, half the amount of cheese, ground pepper and salt if needed.

Grease a form with butter. Put the mixture in the form, put the rest of the cheese on top. Shape in a preheated oven until nicely browned.

Serve hot pie with sour cream.


Spaghetti with yellows

Even though I recently returned from Greece, I still cook Italian! Some Greek recipes will come soon, because I really liked the country, and from a culinary point of view it was a wonderful experience! But let's get back to ... our spaghetti. And more precisely to the yellows in them what can I say, the yolks are some wonderful mushrooms, and I'm sorry that they are only found in such a limited time! This recipe is one of the favorites of som & # 8230 and it doesn't go for spaghetti! That says a lot!

ingredients:

  • 300 g spaghetti
  • 5 tablespoons extra virgin olive oil
  • two cloves of finely chopped garlic
  • a finely chopped red hot pepper (optional)
  • 400 g fresh yolks, cleaned and chopped not very finely
  • 4 tablespoons semi-dry or dry white wine
  • 300 ml clear vegetable soup (or chicken if it's more convenient)
  • 2 tablespoons chopped parsley
  • salt and pepper
  • a little freshly grated Parmesan cheese for garnish

Put the pot with water and salt to a boil, and when it boils, throw the spaghetti in boiling water and boil it according to the instructions on the package, al dente. When the pasta is cooked, drain the water, keeping a cup in case it is needed to thin the sauce.

While the water boils and then the pasta, prepare the sauce. Heat the olive oil, add the garlic and pepper and cook quickly over low heat. Be careful not to burn the garlic. After 1-2 minutes, increase the flame a little and add the mushrooms. Leave on the fire for 2-3 minutes, stirring constantly. Pour the wine, let it drop, stirring occasionally. After the wine has evaporated almost completely, add the soup and leave it on the fire for 5-7 minutes, until the liquid drops slightly. Turn off the heat, sprinkle the parsley in the sauce and season with salt and pepper.

Put the pasta over the sauce and mix well. If necessary, add more water from boiling. Serve the sticks with grated Parmesan cheese. Good appetite!


Creamy quiche with yolks

The quiche with yolks is one of my favorites because it is prepared very quickly, it is ideal when I don't have time to cook and it is very tasty. My family prefers it both hot and cold, and I prefer it for both lunch and dinner. A big advantage is that the ingredients are very easy to procure. The yolks are deliciously fresh, frozen or dehydrated. For this quiche I used a tray with a diameter of 20 centimeters and 3 centimeters high.

Dough ingredients:
  • 170 g of flour
  • 19 g of starch
  • 19 g of almond powder (can be replaced with flour)
  • 2 g of fine salt
  • 100 g butter
  • 1 or
Method of preparation

Using a robot, I mixed the dry ingredients, added the diced cold butter and mixed until the whole mixture turned into crumbs. I also added the cold egg. After it bound, I put it in the food foil in the fridge for an hour.

If you don't have a robot, you can make this type of dough without it, as long as you use all the cold ingredients and keep the bowl in the fridge for half an hour. Mix the butter with the dry ingredients quickly only until you no longer feel the texture of the butter, add the egg and knead for a maximum of 1 minute. In this case, I recommend keeping it in the fridge for 2 hours.

I spread the dough in the pan, pressing very well both the edges and the bottom of the pan and left it in the fridge for another hour.

Ingredients for the filling
  • 2 tablespoons oil
  • 200 g of yolks (I used frozen)
  • 10-15 cloves of garlic (according to preference)
  • a few parsley leaves
  • 2 eggs
  • 200 g fermented cream with a minimum of 24% fat
  • Salt, ground white pepper
  • nutmeg

I sautéed the yolks with the garlic. When they changed texture, I added the finely chopped parsley and then set them aside. I turned the oven to 180 degrees. When it reached the desired temperature I introduced the tart for 10 minutes, for precooking. I set it aside for 5 minutes, taking care of the filling.

I started by beating the eggs, I added the cream and spices, after which I put them in the pre-baked and slightly cooled crust. Then I added the sautéed yolks with garlic and baked. In 40-50 minutes, when it got a nice color, I took it out of the oven.


Cornmeal, baked corn or sweet corn, the traditional recipe from Banat

Cornmeal, a special taste and flavor! I can only say that since I discovered it, I have simply fallen in love irretrievably and not a week goes by that I don't do it even more recently, my friends keep me hooked, so that I don't forget the recipe, especially as now I also have a tray, special for corn, which I received as a gift from a friend who belonged to her grandmother.
It is made in almost all areas, with yogurt, milk, leavened or not, as long as it is on the table, it is a culinary feast that can brilliantly replace white / wholemeal bread or whatever.

Ingredients

  • 500 g of corn flour
  • 300 + 50 g white wheat flour / for greasing
  • 50 g of yeast
  • 50 g sugar
  • 150 ml vegetable oil
  • 15-20 g of salt depending on taste
  • 1 l of water approximately

Step by step method

For the beginning, take the yeast and mix it with the salt and sugar until it softens, add 100 ml of lukewarm water and 3 tablespoons of white flour and mix them until you get a homogeneous composition and let the mayo form.

Put cornmeal in a bowl and pour 600 ml of hot water, mix well to absorb water and leave to cool, only well during this time the yeast will begin to leaven.

After the mayonnaise has risen, add the rest of the white flour, oil and hydrated corn flour, mix the two compositions and add more water to obtain a pancake-like composition, but thicker. Leave to rise for 10-15 minutes.

Pour the composition lightly into a tray lined with oil and flour. Leave to rise for 15-20 minutes.

Put it in the oven for 30-35 minutes at 200 degrees or until it catches a crust on top and starts to crack slightly.

In a bowl put the 50 g of flour and 100 ml of water, mix and pour over the hot cornmeal. Let it bake for another 10-12 minutes until it takes on a bread-like color.

Remove from the oven and cover with a kitchen towel until warm. We cut it and it's only good to serve. Simple isn't it? Good job and good appetite!


Before you start the pie (about 30 minutes), remove the sheets and leave them to thaw. Also turn on the oven to heat it to the right heat.

The first time we will separate the egg yolks from the yolks. Mix the yolks with the yogurt, vanilla and grated lemon peel, until smooth and leave them a little aside. We beat the egg whites hard with a drop of salt and the prepared caster sugar, until it melts. Lightly incorporate with a spatula into the yogurt composition.

Wallpaper a round cake tin with baking paper and place the first sheet of pie. Grease with melted butter, then place the second sheet, which we also grease with butter.

Spread evenly from the composition with yogurt and eggs, again greased with butter and so on until the sheets and the "cream" of yogurt are exhausted. Above will be a sheet of pie that of course grease with butter, cover with the edges of the sheets, grease ourselves with butter and bake in the oven (preheated) for about 40-45 minutes, until you see that the top is golden.
Allow to cool completely then powder with powdered sugar.

Vanilla yogurt pie is served with powdered sugar and a cup of coffee or tea.


Spaghetti with yellows

Even though I recently returned from Greece, I still cook Italian! Some Greek recipes will come soon, because I really liked the country, and from a culinary point of view it was a wonderful experience! But let's get back to ... our spaghetti. And more precisely to the yellows in them what can I say, the yolks are some wonderful mushrooms, and I'm sorry that they are only found in such a limited time! This recipe is one of the favorites of som & # 8230 and it doesn't go for spaghetti! That says a lot!

ingredients:

  • 300 g spaghetti
  • 5 tablespoons extra virgin olive oil
  • two cloves of finely chopped garlic
  • a finely chopped red hot pepper (optional)
  • 400 g fresh yolks, cleaned and chopped not very finely
  • 4 tablespoons semi-dry or dry white wine
  • 300 ml clear vegetable soup (or chicken if it's more convenient)
  • 2 tablespoons chopped parsley
  • salt and pepper
  • a little freshly grated Parmesan cheese for garnish

Put the pot with water and salt to a boil, and when it boils, throw the spaghetti in boiling water and boil it according to the instructions on the package, al dente. When the pasta is cooked, drain the water, keeping a cup in case it is needed to thin the sauce.

While the water boils and then the pasta, prepare the sauce. Heat the olive oil, add the garlic and pepper and cook quickly over low heat. Be careful not to burn the garlic. After 1-2 minutes, increase the flame a little and add the mushrooms. Leave on the fire for 2-3 minutes, stirring constantly. Pour the wine, let it drop, stirring occasionally. After the wine has evaporated almost completely, add the soup and leave it on the fire for 5-7 minutes, until the liquid drops slightly. Turn off the heat, sprinkle the parsley in the sauce and season with salt and pepper.

Put the pasta over the sauce and mix well. If necessary, add more water from boiling. Serve the sticks with grated Parmesan cheese. Good appetite!


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Corn pudding with fresh mushrooms and tomato sauce, flavored with lemon juice and chopped green parsley

Dessert with corn and pumpkin

Fasting dessert recipe with corn and pumpkin, prepared with wheat flour, soy milk, lemon peel and brown sugar


Preparation of corn composition

I first made a composition from corn, that is, I put in a bowl 500 ml of boiling water in which I added 200 g of corn and a tablespoon of salt.

I stirred continuously until the corn doubled in volume and absorbed all the water.

It does not have to be cooked completely, just for a few minutes.

Preparation of bread dough with a mixture of flour and corn

In a bowl I rubbed the yeast with the sugar, I added 200 ml of warm water and a handful of flour and I homogenized the composition.

I covered the bowl with a towel and left it like this until the formed mayo doubled in volume, about 10 minutes.
In the composition with cornstarch I added the oil, then I mixed it with mayonnaise, as hot as it was, almost even hot.
Then I started to incorporate the flour and I kneaded a dough not too hard, just enough not to stick to my hands.

I covered the dough and left it to rise in a warm place for 15 minutes.
After it has grown enough, I lined a 26/36 cm tray with baking paper, braided the dough and placed it in the tray.

I let the dough rise again for 10 minutes, then I put the tray in the oven for 35 minutes at 200 degrees.


Malai with pumpkin

Pumpkin Malay was right on the menu of our ancestors, even if it was made from the simplest ingredients. I remember how often my mother prepared it and how eagerly she ate it, insisting that I taste this delicacy too. I say delight, because it was at that time, because the world lived simply, quietly and they were content with what they had, eating what it was, giving priority to spiritual things, unity and love in the family. I could write a lot about the beautiful past, about the simple, healthy cuisine of our ancestors, but all in turn, patiently, because I would add many years old recipes to the list of our blog. I care about them so much that you can't imagine how I feel when I look for them in my mind, in the past of my childhood, to give color and life to everything that seemed to have been forgotten. So, follow the recipe of baked corn in the oven.

Ingredients: 300 g of pumpkin (pumpkin) ready to clean, 200 g of corn flour, 2 tablespoons full of wholemeal flour, 1 teaspoon of salt, 40 ml of oil, 450-500 ml of water (depending on the moisture of the flour).

Peel a squash, grate it and cut it into cubes.

In a bowl put the sifted corn flour, salt and water. We mix. Add the wheat oil and flour. We put the pumpkin.



We line the baking tray with paper. Grease it with butter. Put the mixture in the bowl and put the tray in the preheated oven at 180C for 1 hour.



Remove the cornmeal from the pan, after it has cooled a little. Good appetite.


Yellow stew with polenta

Lately I've been fascinated by mushrooms wild. Of course, I did not venture, but I limited myself to the most famous mushrooms, and, to be sure, I consulted a very well documented site. Here find valuable information about mushrooms in our country, and you can read about some of myths which are accompanied by wild mushrooms.

Yellow, as they are about, they can also be found at the supermarket, if you choose to buy them from there, as well as at people living off the harvest mushroom, teas and fruit of forest, and which you can find at market. You can find yellow during this period. What is good to know is that all fruits and vegetables wild they contain energy directly from the human hand, ie they receive energy from sun and nutrients from the soil clean, without other substances. I encourage you to buy from those who cross Kilometres, and they scratch through the thorns, and they meet the bear. These people are very valuable, are recent who still do that. You can easily recognize the yellowing and if you don't know how, we live in the internet age, where you can find any information you want. Stew of yellows is the equivalent of a large portion of meat, that is, it brings a contribution big of proteins vegetable. In addition, it is a source of fiber and vitamins, and, more than that is ataaaaat of tasty! Try it too! For about 2 servings, put in the pot:

  • half a kilogram chanterelle mushrooms wash and clean of impurities
  • a onion finely chopped red sea
  • a pepper large fat or diced kapia peppers
  • two tomatoes large and finely chopped
  • oil of olives
  • salt
  • pepper
  • parsley (optional)

No water is needed, as the mushrooms leave juice. Leave the ingredients on the fire slow until cooked, add the salt, pepper quick to taste, and 3-4 puppies garlic give through the press. You can sprinkle parsley for more flavor. This stew can also be eaten with bread, but the delicacy becomes complete when eaten with polenta. Polenta is easy and fast to make. For 2 servings, boil 400 ml of salt water. When the water has boiled, add about 300 grams corn. Stir until the polenta is boiled (about 4-5 minutes). Garnish the plate nicely with polenta and stew and eat with om drag. :)