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Cauliflower with capsicum

Cauliflower with capsicum



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Build in jars starting with a layer of dried thyme and celery leaves, then put cauliflower and peppers, alternate with celery and thyme, a little green dill and a bay leaf, then cauliflower and peppers and finish again with leaves.

In each jar we put a few whole peppercorns and a few cloves of garlic.

In a bowl put boiling water, with mustard seeds, bay leaves, peppercorns and a sprig of thyme. When the water boils, add a tablespoon of high salt and a tablespoon of vinegar for each liter of water, to this salad I added half an envelope of special powder for pickles from Dr. Otker, from that sweet and sour. Pour hot water over them in jars, put a little aspirin on top, I put a knife tip and screw them hot.


Cauliflower marinated with carrots and bell peppers - a super quick recipe!

Marinated cauliflower is very easy to prepare. It is delicious and very good-looking (we can even say festive). In our opinion, it can decorate any table. Let's get it ready!

INGREDIENT:

-about 1 kg of cauliflower

For 1 liter of marinade:

-2 tablespoons with a pinch of salt

-3 tablespoons sugar

-5-7 black peppercorns and allspice

METHOD OF PREPARATION:

1. Divide the cauliflower head into bunches. Cut the large ones in half.

2. Peel the peppers, stems and ribs. Cut them into short strips.

3.Cut the carrots into thin, short strips.

4.Put the cauliflower in boiling water (do not salt water, so as not to change the proportions of the recipe) and cook for 1-2 minutes (no more).

Cauliflower should be slightly boiled so that it is not raw. But at the same time, you don't have to prepare it completely so that it doesn't become soft.

5. Drain some of the boiling water, leaving just enough to cover the cauliflower.

6. Then strain the cauliflower and prepare the marinade from the remaining decoction.

7. Measure the volume of the decoction and add the necessary ingredients in it: salt, sugar, sliced ​​garlic, bay leaves, black peppercorns and allspice. Boil the marinade for 1-2 minutes.

8.Then add 9% oil and vinegar (you can adjust the quantities to your liking). Stir.

9.Put cauliflower, carrots and bell peppers in suitable containers (in alternating layers).

10. Cover them with the boiling marinade.

11. Allow the composition obtained to cool on the work surface. Then cover with lids and refrigerate for 24 hours.


250g cauliflower
70 g of cheese
4 eggs
Gras red bell peppers
50 ml cream
biscuit
Salt
Pepper
1 tablespoon oil (for greased tray)

Unwrap the cauliflower and boil it in salted water for 5 minutes, then drain it well. Grease a bowl with oil and line it with breadcrumbs. Beat the eggs with the cream and season to taste with salt and pepper.
Wash the bell pepper and cut it into slices.
Put the cauliflower mixed with the pepper slices in the heat-resistant dish (greased with oil and sprinkled with breadcrumbs) and then add the beaten eggs with the cream and put the dish in the preheated oven at 180 degrees C and leave it for 25-30 minutes. Remove the bowl, add the cheese on the large grater and place in the oven for a few minutes, until the cheese melts.

Try this video recipe too


Red pepper

I don't think there is a soup that my little one can eat more greedily than sweet chicken soup with homemade noodles. If it's made according to my mother's recipe (aka good), it comes out even tastier.

Gazpacho

Gazpacho, is a soup prepared with raw vegetables (cucumbers, onions, peppers) and fruits (tomatoes) and served cold. As it does not involve boiling, it is only good on hot summer days. The faster it is made, the tastier it is.

Pizza with vegetables for babies and children

Once you try this simple vegetable pizza recipe, you will never order pizza at home again. It is delicious, you have control over the quality of the ingredients and why not admit it, it is cheaper and it is ready while you order and it arrives at your door, one bought.

Lentil and vegetable pancakes

Legumes are an excellent alternative source of protein, calcium and iron, so they are welcome from the beginning of the introduction of solids, especially if the little ones refuse meat.

Cauliflower meatballs with peppers

Prepared only from very nutritious and gluten-free ingredients, these cauliflower meatballs with peppers will surely delight the little ones, thanks to the crunchy crust and the soft and fluffy core.

Potato tortilla with peas and peppers in the oven

Tortilla de patatas or Tortilla espanola is a kind of omelet commonly eaten in Spain, hot or cold, regardless of the time of day (breakfast, lunch, dinner, snack).

Rustic tart of eggplant, tomatoes, peppers and goat cheese

An unpretentious tart, which is easy to prepare, with seasonal vegetables, which abounds in the market, bringing the scents of autumn into the house.

Eggplant and baked pepper paste

Unlike the well-known zacusca, this spreadable, fine paste is prepared much faster and is much more versatile.

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Chicken soup with beet juice

& # 8211 200 g chicken breast, ½ cube of concentrated chicken, 1 carrot (100 g), 350 g bunches of cauliflower and broccoli, 70 g dehydrated vegetables (Sticks), ½ green hot peppers, 2 green onions, 1 pepper red capia, 2 tablespoons pickled beets, 400 ml pickled juice, 1 teaspoon ground black pepper, salt, 2 l water

We cut the meat into cubes. We clean and cut the onion and the carrot into thin slices, the finely chopped pepper, the diced capsicum pepper. Pour cold water into a pot, put the meat and simmer for 10 minutes, removing the foam. Put the chicken concentrate, dehydrated vegetables and cook for 2 minutes. Add onion, carrot, cauliflower, broccoli, peppers, pepper, salt to taste and cook for 15 minutes, until vegetables are soft. Put the beets, pour the beet juice, bring to a boil and turn off the heat. Serve hot, plain or with cream.

Good appetite! (if you liked it leave a comment)


I prepared a recipe with Razvan capia pepper salad, like you've never seen before!

Whether you are vegan or fasting for Easter, we are here to support your choice with a delicious recipe, full of goodness, so that you have the energy to continue with good days!

Here, at our place, at Idicel Pădure, the whole team holds the Easter Lent. We gather at the table every week at lunchtime, talk, plan and enjoy what we have, as a family.

Zacusca, capsicum salad, eggplant salad, but also jams and hazelnut cream are not missing from our meals. They are very good spread on hot bread, but they are just as good in other recipes, fasting, tasty and with natural ingredients.


Cauliflower wall

It is very good and unique. Useful, either as a side dish, on a plate with pickles, or simple, with meat or dishes that go with pickles.

Ingredient:

a large cauliflower, peppercorns, a bay leaf, dried dill, salt, water, vinegar, a small horseradish root.

Break the cauliflower into pieces and wash it well. Put the cauliflower bunches in the jar, add the chopped chopsticks, peppercorns and dried dill. Boil water, measured, and add a tablespoon of salt for each liter. After the water boils, let it boil for three to four minutes with large boils. Set aside and add a tablespoon of vinegar for each liter of water. Put hot water, slowly over the cauliflower. Seal the jar. If you want and dare, you can also add a small and red hot pepper, whole.
It is good to eat after about three to four weeks, it can be kept for up to six months in a cool, dark place.


Trout with capsicum

A very tasty dish at the same time. P & # 259str & # 259v with capsicum.
According to specialized studies, the brain is one of the largest consumers of energy, and its proper functioning depends a lot on the phosphorus intake, which we find on our skin. The most appropriate is to consume it on fresh skin, if I may say so, very fresh. We eat frozen, salted, smoked, canned and preserved in oil or various sauces. Freezing is the most hygienic method of preserving and preserving its nutritional value. Frozen food must be kept on ice. If we want to keep all the qualities on the table, the defrosting must be done slowly and only before the culinary preparation. The meat on the fish It is a complex food that provides the body with the necessary elements for its harmonious growth and functioning.

Photo: P & # 259str & # 259v cu ardei capia & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
2 p & # 259str & # 259vi txiki, eviscera & # 539i
Lemon juice or white wine
500 g capsicum
3 fat peppers
salt
5 cloves of garlic
1 tbsp & # 539 & # 259 sweet paprika
1/2 tablespoon & # 539 & # 259 hot paprika
4 tablespoons oil
pepper, thyme
1 tablespoon balsamic vinegar
Preg & # 259te & # 537ti a & # 537a:
Roast the peppers, sprinkle with salt and cover with a fork, and after 10 minutes, peel and peel the seeds with the seeds. Sprinkle with thyme, paprika, salt, pepper and pepper in the refrigerator until it is ready.
A & # 537ezi pe h & acircrtie de bakt p & # 259str & # 259vii cur & # 259 & # 539a & # 539i & # 537i sp & # 259la & # 539i & # 537i & icirci strope & # 537ti cu ulei & # 537i zeam & # 259 de l & # 259m & ac. Sprinkle with salt and place the garlic slices inside each one. Bake for 30 minutes, over medium heat, in a preheated oven.
Cure & # 539i garlic r & # 259mas & # 537i & icircl crush & # 537ti. Stir in the remaining oil and season with the pepper salad, which is served with the other side of the fish, with a diluted egg.

Prepare 15 min. Bake 30 min.
Re & # 539et & # 259 de Maria Drago & # 537, Pite & # 537ti, jud. Arge & # 537


The greatest recipes with capsicums to put in the jar for the winter

The cold season is approaching and the housewives have entered the fever of turmoil to fill the rooms. Although the easiest option is to store unprocessed vegetables in the freezer, vegetables retain their vitamins and are just as tasty in jars.

Today we offer you a generous collection of recipes with kapia peppers for the winter. Bake or fry, as you prefer, only enough jars to have!

Peppercorns in oil

Must 2 kg of kapia pepper, 200 ml of 9-degree vinegar, 50 g of sugar, 20 g of salt, 2 tablespoons of mustard seeds, bay leaves, celery leaves, 500 ml of oil.

Wash the peppers well, wipe them with a clean towel, cut them in half lengthwise, remove the seeds and stalks, then weigh them to be the prescribed amount in the recipe. Put a larger saucepan on the fire, add the oil and when it is very hot, put half the peppers as far as they will go, so that they fry lightly. Remove the peppers with the whisk and place them in the covered bowl.

Separately, boil the vinegar and spices, pour them hot over the peppers and press lightly to soak in liquid.

Put the peppers in small jars, pressing them to make juice on top. At the end you can put a teaspoon of oil in which the peppers were fried. Tie the jars with cellophane or cover them, then put them in the pantry.

Salad of roasted peppers

Choose beautiful, unharmed peppers (it doesn't have to be kapia). Bake on embers or on low heat. Put them in the bowl and, in order to steam them, cover the bowl with cellophane. After an hour, clean them, break the strips and put them in small jars, pressing them lightly.

Bring to the boil 1 l of water with 150 ml of vinegar and 2 tablespoons sugar. Fill the jars with this liquid, tie them with cellophane or cover them and boil them on a steam bath for 15-20 minutes.

Otherwise baked kapia peppers

The end result is the same, only the method is different. Used 2 kg of baked kapia peppers, clean and weigh, 150 ml of vinegar, 50 g of sugar, 2 teaspoons of mustard seeds or an aspirin, a bay leaf, a sprig of celery, 1 tablespoon of tarragon.

Baked and cleaned kapia peppers without coming into contact with water (so as not to lose their specific baking taste), put them in a bowl or bowl.

Boil the vinegar, sugar, mustard seeds or crushed aspirin, bay leaf, tarragon and celery in a jug for 2 minutes and pour hot over the baked peppers, then cover with a lid.

After 30 minutes, put the peppers in small jars, well pressed, cover with the respective liquid, tie with cellophane or cover and put in the pantry. Serve sprinkled with a little oil or cream.

Kapia peppers or fried donuts

When we want to make the above recipe, but we can't cook the peppers, or in order not to stain the stove tray, we fry them in oil.

The ingredients are: 2 kg of peppers, 200 ml. 9 degree wine vinegar, 2 tablespoons sugar, a teaspoon of peppercorns, a tablespoon of mustard seeds, bay leaves, celery leaves and half a liter of oil.

Wash the peppers well, wipe them, remove the stalks and seeds, cut them in half, then weigh them. Heat the oil and fry the pepper halves on each side for two minutes. Remove them from the fat with a thin andrea, so that the oil drains well, in a covered bowl. After they have cooled, they are cleaned of the skin.

Separately, boil the vinegar with the spices and pour it hot over the peppers and celery leaves. Then place the peppers and celery in small jars, press them well enough to cover with the absorbed liquid, tie the jars with cellophane or cover them and put them in the pantry.

Ardei kapia la borcan

Used 3 kg of red pepper, about 300 ml of vinegar, 100 g of sugar, 2 teaspoons of mustard seeds, peppercorns, bay leaves, a few celery leaves.

Choose beautiful, well-baked and uncooked kapia peppers, wash them, wipe them well, then place them to bake on a thick sieve disk under the large flame of the stove. Put the baked peppers in a bowl, give them a little salt and cover the bowl with cellophane to steam. Carefully clean the skins and seeds, weigh them and place them in a larger bowl.

Separately, boil as many 150 ml of vinegar for every kg of roasted peppers, sugar, mustard seeds and spices. After the first boils, pour the liquid over the cleaned peppers and, after thirty minutes, place them in small jars.


Cauliflower recipe, broccoli and peppers au gratin

Healthy, nutritious and easy to add to various dishes, cauliflower is one of the foods that contribute to the proper functioning of the heart, maintains hormonal balance, stimulates eye health and prevents the development of various diseases. Along with cabbage, broccoli and kale, cauliflower is part of the same family of vegetables.

One study found that people who ate five or more servings of cruciferous vegetables (including this green vegetable, Broccoli) per week, are half as likely to develop bladder cancer over a 10-year period, compared to those who ate much less frequently.

Here is one of the best recipes that combines these 2 fresh vegetables.