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Rolls with red and yellow peppers

Rolls with red and yellow peppers

I was visiting a friend and I wanted to do something ... we looked at what she has in the fridge and so we decided to make some chicken rolls with peppers ... a delight, we just took pictures with phone and are unsuccessful ....

  • 2 boneless and skinless chicken legs
  • half a yellow pepper
  • half a red pepper
  • 2 slices of kaizer (this only if you have it around the house, we found it so we put it)
  • 1 or
  • 1 teaspoon butter
  • biscuit
  • salt
  • pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Rolls with red and yellow peppers:

We wash the chicken legs and dab them with kitchen towels.

beat them a little with a hammer and season them with salt and pepper.

we place on each one a piece of kaizer and a slice of yellow pepper and red pepper, cut thicker.

we run them very tightly.

beat the egg with a pinch of salt.

we pass the rolls through beaten egg then we roll them through a lot of breadcrumbs.

we take a small ceramic bowl or a yena bowl and grease it with butter.

place the rolls in the bowl and put them in the oven at a suitable temperature until they are ready.

so quickly prepare a menu and it's very good.

we served it with some french fries, also baked and pickled !!



Rolls with salmon and cheese


Rolls with salmon and cheese
& # 8211 a tasty appetizer prepared from several types of cheese Delaco- Fan Branza -emmentaler slices, cream cheese with sour cream and grated cheese, seasoned with chopped green dill, tasty diced smoked salmon and peppers.
Quick appetizers with cream cheese and salmon. How to prepare appetizers !!

Salmon and cheese rolls-Ingredients

slices of emmentaler-Magic Labyrinth-Toni Junior
150 g cream cheese with sour cream-Grace-Delaco
200 g cheese - Buttons of the Moon-Junior Tons
50 g smoked salmon
cubes of red and yellow peppers
green dill
salt pepper
Cherry tomatoes

Salmon and cheese rolls - Preparation method

Cream cheese mixed with grated cheese, diced salmon, chopped dill, diced peppers, salt and pepper.

The cheese and salmon composition is placed on the slices of emmentaler, rolled and wrapped in food foil. Keep in the fridge and then slice into 2cm pieces. You can pass the heads through chopped dill and fix it with toothpicks through which you pass the cherry tomatoes.


CUSCUS WITH VEGETABLES

Couscous (in French couscous, in Arabic كسكس,in the same sex), is a food originating in North Africa and West Sicily. The couscous consists of semolina grains with a diameter of 1 mm (before being cooked). It is usually served with meat, vegetables, fish. This food is a staple for all North African countries and is defined as & # 8222traditional food & # 8221. It is cooked quite frequently in West Africa and France (where it is the second favorite food of the French), in Belgium and Israel, in Jordan, Lebanon and Palestine. From Sicily, couscous spread throughout Italy.
The main advantage of this product is that it cooks in record time. Today I suggest you cook couscous with vegetables and you will not believe how good it can be!

INGREDIENTS (for 3 people): ESTIMATED TIME & # 8211 30 min

cuscus & # 8211 200 gr
carrots & # 8211 1 pc.
vanata & # 8211 1 pc.
zucchini & # 8211 2 pcs.
onion & # 8211 1 pc.
garlic & # 8211 2 puppies
tomatoes & # 8211 1 pc.
red and yellow bell peppers & # 8211 1/2 each
salt, red pepper, black pepper
oil & # 8211 6-7 tablespoons

Put the couscous in a saucepan and pour boiling water over it (about 200 ml, to be water with 3 fingers on top) plus 2 tablespoons of oil and a little salt. Stir, put a lid and let the water absorb.

In the meantime, we take care of the vegetables. Chop them on all medium-small cubes, take a wok pan (ie deep) and heat them in a few tablespoons of oil & # 8211 first the onion with the carrot, in 2-3 minutes & # 8211 the eggplant, zucchini and pepper.

Simmer within 5 minutes, then put the diced tomatoes together with the garlic. Salt and pepper with both varieties of pepper. Add the couscous and simmer everything together for another 2 minutes.


Chicken rolls with peppers

Here is a recipe proposed by a friend of our site, Violeta Postolache, from her Recipe Book.

To prepare it you need:
1 chicken breast
200 g minced chicken
1 red bell pepper
1 yellow (or green) bell pepper
1 or
salt pepper
rosemary

Beat the chicken breast with the hammer. We cut the obtained piece in two. Mix the minced meat with diced peppers, egg, salt, pepper and ground rosemary. Spread the mixture on the breast pieces and spread an even layer
Place the chest piece on aluminum foil and roll tightly. We put the rolls thus packed in a yena tray in which we put a glass of water.

Put in the oven for 15 minutes on high heat then remove them from the foil and put them back in the tray. Season with salt and pepper, sprinkle with 4-5 tablespoons of olive oil and sprinkle rosemary on top.
Bake for another 15 minutes until nicely browned.

Cut the rolls into slices and serve. It goes great with some french fries and a spicy sauce.


In a bowl mix flour with salt, sugar, make a hole in the middle add beaten eggs, lard, yeast dissolved in a little warm milk, mix and then start kneading gradually adding milk until a homogeneous dough.

Cover and leave to rise for 30 minutes. Meanwhile, prepare the filling - in a pan, heat the finely chopped onion, together with the chopped pepper, add the tomatoes with the sauce, the minced meat, spices to taste and leave on the fire for about 10 minutes.

Turn off the heat, add the grated cheese, chopped green parsley, mix and let cool well.

Divide the dough into 2 pieces and from each piece spread a sheet, add a layer of meat and roll tightly to form a roll. With a well-sharpened knife, cut rolls of about 2-3 cm, place them in a pan greased with oil and lined with flour. Cover the pan and let it rest for 30 minutes.

Grease with beaten egg with a little milk and put the tray in the preheated oven until nicely browned.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Baked trout rolls with greens and polenta

Recently, I participated in a culinary competition full of good cheer, but especially with a good cause, & # 8222Gatim pentru Transfagarasan & # 8221. As I think you all realized, the competition aimed to promote the tourist area of ​​Transfagarasan and took place at the wonderful and welcoming hotel Valea Cu Pesti, which was my host and other competitors (bloggers, journalists, public figures ), organized by TurismClub.Ro, the only tourism newspaper in Romania. The theme of the cooking contest was proposed by the hoteliers who chose, in accordance with the name of the hotel and its location on the shore of the beautiful Vidraru reservoir, the trout. So, a trout dish and a working time of an hour and a half. Because the press has already written about the fact that I was the winner of this contest (and I won a weekend at Valea Cu Pesti where I would have returned even if I had not been awarded, simply because it is a beautiful place) and because many of those who follow me have sent me congratulations (and I thank them in this way as well), but also because tomorrow is the Holy Feast of Flowers, with the release of fish, I thought I would share my recipe with you winners. So I get to work!

Preparation time: 00:25 hours
Cooking time: 00:15 hours
Total Time: 00:40 hours
Number of servings: 2 servings
Degree of difficulty: environment


Capsicum stuffed with goat cheese

Ingredients (for 4 servings):

  • 8 capsicums
  • 400 gr goat cheese
  • juice from 2 lemons
  • lemon peel
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped chives
  • salt and pepper

Preparation method:

Preheat the oven to 220 degrees. Grease the peppers with a little olive oil and place them in the oven tray on a baking sheet. Leave in the oven for approx. 20 minutes, turning from side to side, until they begin to darken slightly.

Meanwhile, in a bowl, mix the cheese with salt, pepper and lemon peel.

Lemon juice is mixed in a bowl with olive oil, salt and pepper.

After removing from the oven, leave the peppers for 15 minutes in a bowl covered with plastic wrap, then peel and seeds.

Carefully remove the pepper cap, tail part, and fill with the cheese mixture. Depending on how soft / resistant the peppers are, you can do this step with a teaspoon or a bag for garnishing.

Place the peppers on a large plate and pour over them the lemon vinaigrette and olive oil. Sprinkle with finely chopped chives.


The cookbook


I received the waffle machine as a gift, last year, for my birthday, from a good childhood friend, who, knowing that I really want a machine like this, but salty ones (I still want it. you saw somewhere let me know.). he thought it was. Mihaiela,thank you very much and I'm waiting for you for a portion of waffles! Since then I've made waffles several times, but only now I decided to post a recipe made "on the spot". The dough should be like pancakes, but more consistent.
I used:
100 g diced salami
100 g grated cheese
half a chopped red pepper
a dill connection
2 tablespoons raw sunflower seeds
3 tablespoons sour cream
3 eggs
100 ml water
4 g baking powder
200 g flour
salt
pepper

I mixed eggs, I added a pinch of salt, sour cream and then flour (sifted, mixed with baking powder) with water (as in pancakes). I added the other ingredients - salami, cheese, pepper, dill, seeds, a little pepper - and I mixed with a palette:


Oven bowl, lid, enameled cast iron, 6.6L, oval, red

Sandwich-Maker Panini DuraCeramic

Food vacuum cleaner VS1190X-01

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