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Fusilli with pea cream

Fusilli with pea cream

Put a pot of water to boil. When the water starts to boil, add salt and pasta. Boil them stirring from time to time to prevent the pasta from sticking.

Meanwhile, heat the peas, garlic and leeks in a little oil. Add a little water and let the peas boil. After all the water has dropped, remove the garlic and put everything in the blender glass and get a cream. We add salt.

Heat the tomatoes a little in a non-stick pan without adding oil.

When the pasta has boiled, drain it and mix it with pea cream. Serve with sliced ​​dried tomatoes.

Good appetite !



Ingredients for the pea cream soup recipe

  • - 500 g frozen peas (if you have fresh, it's even better!)
  • - 2 medium-sized potatoes
  • - A quarter of celery
  • - A parsnip
  • - The esalota
  • - 500 ml chicken / veal soup. If you don't have it, it can be replaced with water or vegetable soup
  • - 50 g Butter
  • - 100 ml sweet cream
  • - A bunch of fresh mint
  • - Optional: good quality chili or olive oil with chili
  • - Optional: for decoration: prosciutto that will be browned in the oven (4 slices)

Total preparation time

& ndash Soup preparation: 30 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash A medium pot (2.5-3 l)
& ndash Vertical blender / mixer
& ndash Fine sieve (optional)
& ndash Wooden / silicone spatula
& ndash If we make prosciutto: a small tray, baking paper, weights

Method of preparation


Step 1:
Peel the roots (shallots, celery, parsnips) and potatoes and cut them into small pieces.
Step 2:
Saute the roots in butter for about 5 minutes.
Step 3:
Add the soup and cook for about 15 minutes, until well softened.
Step 4:
Add the peas and cook according to the instructions on the package. If it is fresh peas, 5-10 minutes are enough (taste to find the ideal texture). In the last minute of cooking, add mint to release its flavor.
Step 5:
Pea is boiled in water or chicken / veal soup according to the instructions on the package. If it is fresh peas, 5-10 minutes are enough (taste to find the ideal texture). In the last minute of cooking, add mint to release its flavor.

Pea cream soup with parsnips, sour cream and potatoes

After the peas have boiled, strain the composition (DO NOT DISPOSE OF THE SOUP) and add it to the blender together with the sweet cream and 1 tablespoon of soup. Grind well until a puree results.

Step 7:
Pass through a sieve to remove any large debris. The goal is to obtain a puree as fine as possible. This stage is optional, but contributes to the aesthetics of the final result.
Step 7:
Thin with the soup in which they were all boiled to the desired consistency. To improve the taste and obtain a velvety texture, it can be left to boil for a few minutes on the fire, together with a cube of butter.

Stage 8 is optional and can be done in parallel:
The oven is preheated to 180-200 degrees.
The prosciutto is placed in the tray, between 2 pieces of baking paper. Add a set of weights on top (tart shapes, a few heavy spoons, etc.) to stay straight.
Put in the oven and check after 10-15 minutes to be crispy.
Remove the weights from the tray and allow to cool. Slices of prosciutto will be used to garnish the soup.

Useful advice

& ndash Do not use chicken soup from the sachet or cube. There are boxes of organic chicken soup in stores or you can easily prepare it yourself. Store in bags or boxes in the freezer, without any problems!
& ndash Fresh mint and dried mint have extremely different flavors. If you have dried mint, then the amount changes, use half a teaspoon, which you add together with the vegetables, when it is sautéed (being dry, it needs more time to release its flavor).
& ndash You can replace ham with Iberian Jamon.

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.75.

Recipes with Gina Bradea & raquo Recipes & raquo Pea cream soup with parsnips, sour cream and potatoes


Ingredients for lamb chops with pea puree

  • Honey:
  • - A compact piece of lamb chops (count 2-3 people each)
  • - 1 sprig of thyme
  • - 1 clove of garlic
  • - Salt
  • - Pepper to taste
  • Pea puree:
  • - 250 g frozen peas (if you have fresh, it's even better!)
  • - 400 ml chicken / veal soup. If you don't have it, it can be replaced with water or vegetable soup
  • - 30 g Butter
  • - 100 ml sweet cream
  • - A bunch of fresh mint
  • - Optional: good quality chili or chili olive oil

Total preparation time

& ndash Meat shaping: 30 minutes.
& ndash Meat preparation: 15 minutes + 5-7 minutes rest
& ndash Mash preparation: 20 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash A small pot (diameter 15-20 cm)
& ndash Vertical blender / mixer
& ndash Fine sieve (optional)
& ndash Wooden / silicone spatula
& ndash Optional: a tray with grill

Preparation for Lamb chops with pea and mint puree, simple recipe


Step 1:
Preheat the oven to 180 degrees.
Step 2:
This stage can be optional but for a special final result, it must be executed.
The chops are cleaned of everything that means tendons and skin, both on the bone and on the flesh. This operation ensures a uniform cooking of the meat, eliminates the bitter burning taste of the tendons, removes the burn marks on the bones and gives a neat appearance to the final preparation.

Step 3:
The meat greased with a little olive oil is placed in a heated pan over medium heat and sealed well. The whole process takes about 5-10 minutes, depending on the size of the piece of meat.
Step 4:
After the meat is browned, move it on a grill over a tray, together with thyme and garlic, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed and all burn residues may be removed - they can alter the delicate taste of the lamb. Leave in the oven for 15 minutes. While the meat is cooking, you can continue with the preparation of the pea puree.

Lamb chops with pea and mint puree, simple recipe

Step 5:
Let the meat rest for 5-7 minutes.
Step 6:
Pea is boiled in water or chicken / veal soup according to the instructions on the package. If it is fresh peas, 5-10 minutes are enough (taste to find the ideal texture). In the last minute of cooking, add mint to release its flavor.
After boiling, remove and add to the blender together with the sweet cream, butter and 1-2 tablespoons of the soup in which it was prepared. Grind well until a puree results. Just add a little soup during this stage, because the texture is quite liquid!
Step 7:
Pass through a sieve to remove any large debris. The goal is to get a puree as fine as possible. This stage is optional, but contributes to the aesthetics of the final result.
Step 8:
If necessary, let it thicken on the fire for a few more minutes.

Useful advice

& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash Use quality ingredients: lamb chops must be from a young animal. Today, all major stores offer good quality lamb chops (Metro, Auchan, Carrefour, Mega Image, etc.). You can try the European varieties of lamb (Irish lamb, like Irish beef, are of very good quality. This is due both to the breeds raised by farmers and to the climate and type of food used in raising animals).
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the refrigerator, it is recommended to let the meat reach room temperature for 10-15 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!
& ndash To work efficiently, puree can be prepared while the meat is in the oven. The two components (puree and meat, including rest time) will be finished at the same time.

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.


Caramel cream cake

So easy to do caramel cream cake, so it's perfect when you don't have much time to spend in the kitchen.
I prepared this cake as a gift, but I guarantee that it was very good, that I also received a slice :))

Prepare a cake top with a diameter of 20 cm

  • 6 eggs
  • 6 tablespoons water
  • 11 tablespoons sugar
  • 9 tablespoons flour
  • 2 tablespoons black cocoa
  • a sachet of vanilla sugar
  • a vf. salt knife

Method of preparation wheat cake

Separate the egg whites from the yolks.

Mix the egg whites with a pinch of salt.

When they are increased in volume and the foamy composition begins to gradually add sugar. I add in the rain that 2 tablespoons. After each tranche mix at the highest stage of the mixer.

After you have added everything, mix until the sugar crystals are NOT felt at all. It will take a while but I said, be patient).

When the composition is fine, glossy, forms spikes to the touch, you can stop this stage.Preheat the oven.

Add water and yolks and with a spoon mix, from bottom to top (not circular!) Homogenizing.

Sift the flour together with the cocoa over the egg white mixture. Add the vanilla sugar. Homogenize as in the previous stage, mixing gently, from bottom to top.

Prepare a cake form with a diameter of 20 cm by putting baking paper cut to size, after you have greased the form with butter. Press lightly to stick.

Pour the composition, level gently with a spoon and then gently shake the shape to sit as a mixture.

Put the tray in the preheated oven and bake at 165 degrees until it passes the toothpick test (30 -40 min). Do not open the oven during baking for at least the first 15 minutes.

Let it cool and slice it after a few hours

Prepare caramel cream

  • 500 ml of milk
  • 65 gr flour
  • 110 gr sugar + 5 tablespoons for caramelization
  • 200 ml sweetened liquid cream
  • a teaspoon of vanilla concentrate
  • 3 eggs
  • 10 g gelatin

Hydrate gelatin in 30-40 ml of water (soak it).

Put the sugar in a double-bottomed bowl and caramelize it. When it gets the color of amber, pour the cold milk (stop 100 ml). Let it boil over low heat, taking care not to set it on fire.

Mix eggs well with sugar and flour. Add the remaining milk, gradually stirring constantly.

Set aside the bowl of milk from the heat when it reaches the boiling point and gradually pour the mixture with the eggs, mixing with a whisk.

Put the pot on the fire and let it boil, stirring so that it does not stick to the bottom of the pot.

Stop the fire only when the composition has thickened, become like a pudding and comes off the walls of the vessel.

Add vanilla, hydrated gelatin, mix, put a cling film on top of the bowl and leave to cool. The foil prevents the formation of a pojghite on the surface of the pudding.

When the pudding has cooled, incorporate the whipped cream well beforehand. You will get a fluffy cream, excellent in taste.

Prepare one burnt sugar syrup (caramelize sugar, add water and leave on the fire until it boils 2-3 times). Cool well.

Place the first slice on the counter, put a cake ring around it, syrup and spread half of the cream. Place the second slice, syrup and pour the remaining cream. Put the last slice, syrup and let the cake cool for a few hours.

Remove the cake ring and coat the cake with 400 ml whipped cream well, sweetened to taste.


Boil the milk in a thick-bottomed pan or saucepan. When it has warmed up well, add sugar, baking soda and salt powder. Boil over low heat, stirring constantly. It is ready when it has dropped by about half and has the color of caramel. Allow to cool, then use. It keeps very well for about 10 days in an airtight jar, refrigerated.

leaf
Whisk the egg whites with the sugar that we gradually add. Add the yolks mixed with vanilla essence and incorporate easily. Add flour mixed with baking powder and salt alternating with milk. Mix with a spatula from bottom to top, so that the egg white does not leave. The composition is poured into a tray lined with baking paper and baked over medium heat.

After the countertop has cooled very little, we prick it with a skewer stick all over the surface and we syrup it with the mixture of milk and cold cream (the countertop remains in the tray in which I baked it & # 8230 but don't forget to peel off the paper baking).
Leave it to cool, then portion it to everyone's liking and serve it with milk cream. The syrupy top must be kept permanently in the fridge & # 8230 so the cake is much better.


Pea paste

In the morning I switched to legumes. Great pea fan in the past, it was a time when it disappeared easily from the weekly menu. But it came back in the form of a pasta, a thicker, more delicious puree, which I ate in the morning on crispy slices of cereal.

Peas with mint and basil are not new on the dwarf's plate. They have always been among his favorite spices in pea cream soup.

200 gr boiled peas

2 tablespoons olive oil

1-2 teaspoons of raw or baked sesame in a pan until lightly coppery (optional, but gives it a special taste)

1 clove of garlic (goes without)

1/4 teaspoon dried basil

1/4 teaspoon dried mint

a few drops of lemon juice

a few tablespoons of water

salt to taste / preferences / not at all

The peas I used were frozen, so they boiled quite quickly, according to the instructions on the package. I added, however, enough water to boil, but also to remain to thin the paste at the end.

When it was ready, I put everything in the blender jar (drained peas) and pulsed a few times. And that's it! The consistency and adjustment of the flavors remains to the appreciation of everyone. We like it with a denser consistency and not very fine.


Jerusalem artichoke cream with peas and chips

ingredients
For 4 servings we need: 500 g Jerusalem artichoke, 2 small potatoes or a bigger one, 100g peas (fresh or frozen), 2 pcs. of small onions (shallots) or a medium onion, 10 g or butter, 100 ml sour cream for cooking, salt and pepper to taste, a powder of paprika or hot peppers, and for decoration: a few Jerusalem artichoke chips, a powder of Paprika.

Method of preparation
We first clean the vegetables and cut them into cubes. First put the diced onion in a pan in which we melted the butter and leave it on the fire, stirring constantly, until it softens, without catching color. Then add the other vegetables (Jerusalem artichoke, potato and peas) cut into cubes and add enough water to cover, lightly season with salt and pepper. Let them simmer for about 20 minutes, until well softened. We check with a fork that they must penetrate easily.
After they have softened well, take them off the heat and put the contents in a blender and mix them. Then add the cooking cream and mix a little more, then taste and, if necessary, add salt, pepper and a powder of paprika or hot pepper, to taste.
We prepare the garnish and the decoration as follows: we clean the Jerusalem artichoke piece and cut it into thin slices that we fry in an oil bath. We take them out on a paper towel to degrease them.

Placement in the plate
Place the Jerusalem artichoke and pea cream in plates or soup bowls, put a few chips on top and add a peppercorn powder.


For the pandispan top, separate the egg whites from the yolk, beat the egg whites with the sugar and vanilla sugar, mix the yolks with the oil and the baking powder quenched in vinegar. With a wooden spoon, mix the yolks over the egg whites from top to bottom, then add the flour. Put half of the composition in the cake tray lined with baking paper, and in the rest of the composition add 2 tablespoons of cocoa. Put the trays in the oven on the right heat for about 40 minutes.
During this time we deal with the cream. In a saucepan, mix the sugar with the flour and vanilla over which we pour the milk, put it on low heat and when it starts to thicken, add the margarine and let it mix well for a few more minutes. We give cold cream.

We take out the cakes, let them cool then cut them into three pieces (like a cake), combining the colors, the black one with the white one, we fill each sheet, and on top we make a glaze.
For the icing, mix the sugar with cocoa, water and flour, put it on a very low heat and when it starts to thicken a little, add the margarine, let it boil and leave it to cool. When it is warm, we put it over the cakes. Let it cool for 1-2 hours!

Try this video recipe too


Pea cream soup

Pea cream soup. Today I propose a recipe for light, pea cream soup, which is prepared quickly, ideal for dinner. Pea cream soup can be served with croutons, both hot and cold. It is also ideal for fasting days. More soup / soup recipes can be found here- SOUP / SOUPS. I invite you to try this pea cream soup recipe!

Pea Cream Soup Ingredients:

  • 450 grams of peas
  • 300 grams of potatoes (2 suitable or 3 smaller potatoes)
  • 100 grams carrots (1 carrot)
  • 100 g onion (1 suitable onion)
  • 3 tablespoons olive oil
  • parsley
  • salt and pepper.

Preparation of pea cream soup:

Peel the onions, potatoes, carrots and peel them well. In a saucepan put the ingredients-potatoes, peas, onions, carrots, parsley, salt, pepper and 1 liter and a half of water.Put them to boil on the right heat for about 40 minutes.After the vegetables are cooked, depending on how thick we want the pea cream soup to be, we drain the juice. We keep the water in which the vegetables were boiled (in a bowl, maybe at the end after passing it it is too thick and we want to make it thinner, we add more juice).

Using a blender, mash the vegetables, add the olive oil and the pea cream soup is ready.

Complexity Preparation time Nr. servings
low 50 minutes
6 servings

GOOD APPETITE!

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Pea cream soup with shrimp

Ingredient: 2 cans or jars of fine peas, cooking cream, butter, salt, pepper, small shrimp, an onion, a carrot, breadcrumbs to make croutons, olive oil, 4-5 cloves garlic.

Method of preparation: the peas from the 2 cans are rinsed with cold water and boiled together with the cleaned carrot and onion.

After they have boiled, we separate the vegetables from the water in which they boiled and that water is not thrown away. Pass the peas together with the carrot in another pot with the blender (throw the onion), add butter, cream and salt. Everything looks like a thick puree and to turn it into soup we gradually add the water in which the vegetables were previously boiled and leave it on the fire for another 5 minutes.
Wash the shrimp with cold water. Put a little olive oil in a pan, a few cloves of crushed garlic and cook the shrimp over high heat for 2 minutes. Throw the garlic and add the shrimp to the soup and everything is ready.