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Meatballs with pea puree

Meatballs with pea puree


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For puree:


I put a pot of water and salt on the fire, and when it started to boil, I added the frozen peas, which I left in the pot for about 2 minutes, then I drained the water and put them in the robot together with the butter, a little salt, turmeric, pepper and 1 clove of garlic given on the small grater. fine.

At the end I added 1 tablespoon of tahini (sesame paste) and mixed a little more, then I moved the puree in a saucepan on the stove to keep it warm.

For meatballs:

I put the minced meat in a large bowl, I added 2 eggs, salt, turmeric, a little ground cinnamon, ground ginger, grated garlic, finely chopped leurda leaves, pepper and a little Piri Piri pepper powder, ground cumin and then I mixed everything well to combine the flavors. I then formed the meatballs and fried them this time in hot oil. I also tried a few times the option of baking them in the oven, but it seems that, although unhealthy, they are better and better fried.

At the end I added to the mashed peas and meatballs, a salad of radishes, butter, cucumbers, tomatoes, leurda and green onions. I invite you to try the pea puree as it is very, very good.

Great appetite!


Baked trout with pea puree & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of trout in the oven is one of my favorite fish-based recipes. Anyone who knows me knows that I really like fish. It is one of the types of meat that I prefer because it is light, tasty and healthy. I love cooked fish in any way, but especially in the oven and on the grill. I also like the fried one, why not admit it, but I avoid it because the frying is not healthy. My father used to grill us very often, maybe that's why I like it. He always served us with mujdei and polenta hot. Sometimes he also made chicken brine for my brother who doesn't eat fish.

I rarely grill because there are only two people, I think it's too much trouble. I mean the garden grill, the one with charcoal because in the grill pan I cook fish very often. I especially like a baked trout, made with herbs and garlic. It is fragrant, tasty and is made quickly and easily. I don't know why, but many people avoid fish because they feel it's hard to prepare. From my point of view it is just a preconceived idea because fish is easy and fast, it is healthy and tasty.

For this recipe I used fresh trout from Alfredo SeaFood. I like that it's gutted and that all I have to do is clean it of scales and cook it. It is also very fresh and of very good quality. If I grill it, I fillet it, but if I bake it, I prefer to leave it whole. It looks good on the plate, stays juicy and does not dry out. Another mistake we make with fish is that we cook it too much. The fish does not need a long time to cook, it just needs to be penetrated and ready. In addition, very fresh fish can be eaten raw.

I prepared this trout in the oven with aromatic herbs and lemon, and as a garnish I chose to put a pea puree. I used AlfredoVerde peas, fine and very sweet. I combined it with cream cheese and a few aromatic herbs. A delicious puree came out that goes great with fish. In the tray I added some cherry tomatoes, also for the garnish and for their good taste. You can also make one sos tzatziki and you have a delicious baked trout to everyone's liking. If you don't like trout, you can also choose mackerel, also from Alfredo. Just as good and tasty.


Liver with pea puree

We offer you a recipe for a consistent kind of movement, Fig. # 259 & # 539ei with mashed peas. One of the spices used is bay leaf, about which we offer a short history.
In ancient times, the Greeks considered bay leaves to be symbols of peace, divine protection, and wisdom. Thus, the laurel took part in all the happy moments of victory in sports competitions or in fights. Today, bay leaves enhance the taste of the food, giving it its unique aroma, which is used as a natural remedy, and contributes to its triumph. # 539ii & # 537i serin & # 259t & # 259 & # 539ii vie & # 539ii our daily.
Thus the bay leaf improves the function of the pancreas, reduces the levels of triglycerides and cholesterol and helps, helps digestion, is a general tonic, reduces inflammation due to arthritis.

Photo: Fig & # 539ei with mashed peas & # 259re & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
400 g maz & # 259re nou & # 259
1 onion & # 259
1 leg & # 259tur & # 259 m & # 259rar verde
2-3 tablespoons butter
2 carrots
1 & # 539elin & # 259 mic & # 259
2 cloves of garlic
300 g fic & # 259 & # 539ei
50 ml oil
100 ml of sweet white wine
1 red pepper
1 tbsp & # 539 & # 259 dried basil m & # 259run & # 539it
2 bay leaves
finely ground coriander
2-3 ro & # 537ii
salt
pepper
Preg & # 259te & # 537ti a & # 537a:
Wash the liver, drain it and put it in a heat-resistant dish. Sprinkle with oil and wine and sprinkle with basil, coriander, bay leaf and garlic slices. Stir and keep the liver cold for 1/2 hour. Put the pot in the hot oven, over medium heat, for 20 minutes, during which time take care to turn it over. Remove the pan from the oven, put the roasted tomatoes and the diced peppers and continue cooking for 10-15 minutes.
Boil the peas, onions, carrots and carrots. Keep a boiled carrot for decoration, and mix the rest of the cooked and well drained vegetables in a blender.
In the hot puree, add the butter, finely chopped and salt to taste.
When the figs are ready, serve them together with the puree decorated with slices of carrots and cut popcorn.

Preparation: 40 minutes Baking: 40 minutes
Re & # 539et & # 259 by Florica Faur, Jimbolia, Timi County & # 537


Baked chicken meatballs with pea puree

A great idea for lunch or dinner. This recipe is healthy, low in fat and very tasty. The delicate aroma of fresh peas is a treat for the taste buds. We like, like, like!

Ingredient:
1 kg fresh peas
2 suitable boneless and skinless chicken breasts
1 large chopped red onion + 2 cloves of green onion in 2 tablespoons oil
1/2 bunch finely chopped parsley
2-3 tablespoons grated carrot
1/2 bunch finely chopped dill
salt pepper
2 eggs

1. Chicken is minced in a mincer or with a food processor.
2. Add greens, onions, eggs, carrots, salt and pepper. Mix well.

3. Form meatballs and place in an oven tray lined with baking paper.

4. Place in the preheated oven and keep on each side for 10 minutes.
5. Meanwhile, clean the peas, wash them well in 2-3 waters, and then put them in a saucepan and pour enough water to cover it. Put 1/4 teaspoon of salt and boil for 10-15 minutes.

Then drain the water and pass it through the blender or to obtain a fine puree, pass it through a sieve 1-2 times.
Put on the plate 2 tablespoons of puree and a few meatballs & # 8230.are so good :)


Danube catfish with pea puree

And as they all have in the beginning, today Ana Maria (basic member of the MyBabyFood family) brings us a Danube sleep recipe that meets all our criteria of healthy eating.

"As a child, I often went fishing in the Danube Delta with my parents. Now they go alone and each one brings us fresh fish, which I generally keep for the little one.

Ingredient:

  • For fish:
    • a piece of Danube Sleep or another you will like
    • 1 LG olive oil
    • Italian herbs
    • 2 handfuls of frozen BIO green peas
    • 1 large carrot
    • 1 LG avocado oil
    • A few fresh basil leaves

    Method of preparation:

    • I greased the fish with a little olive oil and sprinkled it with herbs, then wrapped it in a sheet of baking paper and prepared it for 15 minutes at Multicooker for the steam cooking function. It can also be made in a normal oven, in a bowl covered with a little water in the pan.
    • For the puree I steamed the carrot for 20 minutes, and the peas for 12-14 minutes. Then I put the vegetables in a blender with avocado oil and basil, I added a little water left by them, and I blended until I got the desired texture.
    • I served it with fresh cherry tomatoes.
    • Good appetite!"

    Drd. pediatric nutrition Hadmaș Roxana

    Specialist in Nutrition and Dietetics, Clinical and Community Nutrition, PhD student in Medical Sciences, Pediatrics branch


    Pea puree

    Puree is an excellent garnish for any main course. What's more, it's very easy to do and doesn't require much attention. It is nutritious, tasty, very fragrant and attractive due to the vivid color that the pea gives.

    Eating peas has a lot of benefits for the health of the body. It contains a large amount of protein and fiber, essential vitamins and minerals and very little fat. Among the main benefits of eating peas: strengthens the immune system, muscles and bones, helps digestion, prevents premature aging.

    INGREDIENT:

    • 350 g peas
    • 2 medium potatoes
    • 2 slices of celery
    • 1 tablespoon lemon juice
    • salt

    METHOD OF PREPARATION:

    1. Peel the vegetables, cut them into cubes and boil them in salted water.

    2. When they are cooked, strain the water (we can keep a cup of water in which they cooked the vegetables for later). Mix with a vertical mixer until it becomes like a thick cream. To be creamier we can put some of the water from the vegetables and mix. We taste and match the salt pea puree and season it with a little green parsley!


    Prepared trout in a pan with pea puree

    The first time we wash, dry and fillet the fish.

    Then, in a saucepan put two tablespoons of olive oil and heat the peas until thawed. Pour water, salt and pepper to taste and simmer for about 10 minutes until the liquid drops.

    Turn off the heat, add the cooking cream and make the mashed peas with a vertical mixer or blender.

    Meanwhile, heat the oil in a pan and fry the salted and peppered trout fillets for 3 minutes on one side with the skin and two more on the other.

    We eat fish with pea puree. I decorated it with a little frozen dill. Enjoy!

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    Simple meatballs my mother's recipe

    Simple meatballs my mother's recipe. Fluffy meatballs, meatballs or meatballs? I call them meatballs and make them according to the family recipe: with onion, garlic, thyme and paprika. I am convinced that each of you has a recipe & # 8222 patented & # 8221 for meatballs, adapted to your own or your family's tastes. So I do not dispute any recipe you use and I do not declare mine as & # 8222the real thing & # 8221. Diana, for example, she does not put onions or thyme in her meatballs, but a lot of garlic and cumin. Those are very good too!

    What kind of meat are they made of? fluffy meatballs? Simple meatballs are usually made from pork that I grind in my house. To be working meat (pulp) but also to have a little fat! Asa ies tender, fluffy and juicy meatballs. Sometimes I buy pre-minced meat mixed with pork or beef or just beef & # 8211 as in this case. I took this meat with the idea that I would make it spaghetti bolognese (recipe here) but I was distracted by the fact that my mother thawed a bag of spinach and my family asked for another comfort food: spinach with meatballs. Okay, that's how I do it!

    It was very difficult for me to write the exact quantities of the ingredients I used in this recipe because the composition of the meatballs is & # 8222 out of my eyes & # 8221. Okay, I can say that at 500 g of minced meat I put a raw egg and in this case, at 750 g I put two. So it doesn't work with the simple three rule. Same with bread crumbs soaked in water & # 8211 put a slice of bread or two? Or do I replace it with 2 tablespoons of breadcrumbs? You have to put your hands in the meat, knead it and feel it & # 8211 if it is watery it goes well with breadcrumbs & # 8211 it absorbs more liquid. If it is dense and dry it is better with 2 slices of bread soaked and squeezed & # 8211 aerates it, I make it fluffier.

    Same with chopped onions, garlic and spices & # 8211 depends on how I feel like making them: more garlic, hotter (I put hot paprika). In all cases, I salt them and pepper them well. Nothing is more unpleasant than a fairy meatball. How do I know if they are well seasoned? The taste! Yes, raw. While kneading the composition taste a little of it so I can correct the seasoning.

    Here's a platter with crispy strips and meatballs, perfect for parties. Recipe for chicken or turkey bread strips (crispy strips) here.


    How to make simple recipe pea puree?

    Peas can be fresh or frozen. I generally use the second option because it is comfortable and can be found all year round.

    How much do we boil peas for puree?

    I boiled the water in a large pot. I added a teaspoon of salt and waited for the water to boil. I boiled the peas directly from the bag taken out of the freezer, without defrosting it. I timed 5 minutes from the moment it started to boil. The berries do not need to be cooked much because they change color and become olive, brown.

    After this time, I strained the peas and passed them through a stream of cold water. Cold water stops boiling and keeps the color beautiful. I drained the peas in a strainer.

    During this time I heated the sweet cream in a microwave cup. We are talking about the natural cream made from whipped cream (LaDorna, Pilos, Zuzu, Olympus, etc.), not about sour cream or vegetable cream for cooking.


    Video: Κεφτεδάκια με σάλτσα ντομάτας. Άκης Πετρετζίκης (December 2022).