New recipes

Tortilla with smoked fish and pomegranate seeds

Tortilla with smoked fish and pomegranate seeds

Lately, I don't know what else to cook for my dwarf to eat. Last night I invented this "thing" and to my joy it ate ... It is made quickly, without fire and it is good. What else can we want from a prepared dinner when you get tired from work? :)

  • 1/2 smoked mackerel (home)
  • 60 g smoked salmon
  • 1/4 pomegranate
  • 1/2 thread leek
  • a few lettuce leaves
  • 1 tablespoon mayonnaise
  • 1 tablespoon apple ketchup
  • 2 was tortilla.

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Tortilla with smoked fish and pomegranate seeds:

First, we take out the pomegranate seeds and drain them, then we chop the diced mackerel, the salmon strip and the leek slices. Wash the lettuce leaves and shake them with water. Heat the tortilla sheet for a few seconds, about 20 seconds and start assembling. Over the tortilla sheet, place a few lettuce leaves, then spread the mayonnaise and sprinkle the pieces of mackerel and salmon strips. Add leek slices and pomegranate seeds. Roll the tortilla sheet and serve. For the dwarf, instead of mayonnaise, I put ketchup. Good appetite!

The magic method

In order to be more efficient, I started to gather the equipment I need for cooking and I put them at hand. This duck confit must come out perfectlicious!

In a small bowl, mix the coarse salt with a tablespoon of coriander seeds and two teaspoons of cumin seeds. Wipe the duck legs with a napkin so that they do not stay wet. I massage them better than at a professional massage salon with a mix of spices. Then gently toss the thighs in a medium bowl, cover with cling film and leave in the fridge for at least 6 hours, or as in my case, overnight.

The next day I preheat the oven to 120 degrees C with & # 8220 fan & # 8221 on (140 degrees C without). I take care to take the thighs out of the fridge at least an hour before cooking, to reach room temperature. I wipe them with a napkin to remove as much moisture as possible and place them in a larger tray with the skin up as far as possible. I add the onion cut into 8 pieces, in its entirety, the garlic head cut in half, the halves of the hot pepper. Put the olive oil over it, cover it with aluminum foil and put the lid on and leave it in the oven for 3 hours.

Remove the pot from the oven and let it rest for 30 minutes, then transfer the legs to an oven tray with baking foil. Sprinkle each duck pulp evenly with brown sugar and cumin. Strain the oil and then leave it in the fridge. Inevitably there will be pieces of fat left and they will be used to perpel the living room.

As long as the thighs rest, put the pomegranate juice, sugar, syrup, vinegar, half of the hot pepper and 200ml of water in a pot with higher walls. Bring to a boil over medium-high heat, continue for 25 minutes until reduced to the consistency of a maple syrup. Add the coriander seeds and set aside.

I preheat the oven to 220 degrees C with & # 8220fan & # 8221 on. I add 2 tablespoons of duck fat that I kept earlier in a medium skillet with a lid. Add the salads, a quarter teaspoon of salt and a pinch of pepper, keep them for about 7 minutes or until the salads are slightly brown on all sides. Then add the pomegranate mix until it starts to boil, cover the pan with a lid and bake for 20 minutes, until the salads soften and the sauce hardens, and then add the pomegranate seeds.

To brown the duck legs, put them in the oven as high as possible to be close to the heat source and keep them for about 12 minutes.

Simple plating, a pulp on the plate, a few pieces of salad and the sauce over this wonder. For a little color I added a few pieces of salad. Impression of grade 10, taste of grade 11, you should try it.

Pigeon Liqueur

Pigeon Liqueur

If I'm still ready, Pigeon jam and Pigeon syrup I could not miss the opportunity to prepare for Christmas and this Pigeon Liqueur aromatic. I recommend you to browse our collection of home-made drinks at Drink Recipes .

The liqueur is not too late to prepare it. The pigeons are still quite harvested. I can say that it is a fragrant and very fine liqueur. Nature gives us the best fruits and we must take full advantage.

Pigeon Liqueur Ingredient:

800 g pigeons
700 g sugar
1 l of vodka or gin
mixture of: cinnamon stick, vanilla pods (2 cm), star anise, ginger, cardamom seeds, orange peel, lemon peel, cloves (all in small)

Preparation of Pigeon Liqueur:
We need 1 jar of 3 liters. The washed and drained pigeons are crushed a little and we put layers of pigeons and sugar in the jar. We throw orange and lemon peels between the layers. The last layer will be sugar over which we put the mixture of spices mentioned in the ingredients.

Cover the jar, put it back away from light and warmer for a few days, until the sugar begins to melt. In the meantime, I was still shaking the jar gently. After the sugar has started to melt, pour over 1 l of vodka or gin (I prefer gin, but vodka is also good) and close the jar back.

Pasta with smoked salmon and Gorgonzola

Pasta with smoked salmon and Gorgonzola. Sounds sophisticated and pretentious. It is not like that? Well, the more sophisticated it sounds, the easier it is to do. It's the kind of food ready in 15 minutes. Let's say 20 if the water boils harder.

When the pasta water boils and then the pasta is good, you make the sauce with smoked salmon and Gorgonzola cheese. A slightly more unusual combination, which is true, but do we indulge our teeth from time to time with something good? Don't we deserve it?

I'm not a big fan of Gorgonzola and I don't like to eat it as such. I buy rarely and only when I find them at a reduced price in the supermarket. But sometimes I feel the need to pamper myself a little and get out of the monotonous daily routine (everyday food) and cook something else.

My luck now was that on the day when Gorgonzola was on offer, I also found smoked salmon at a very good price. So on this food, as pretentious as it sounds, I don't think I gave more than 10 RON. And it was a lunch for 3 people. Pretty economical, I say.

  • 300 grams of pasta (pens)
  • 100 grams of salmon
  • 75 grams of Gorgonzola cheese
  • 100 ml of white wine
  • 50 ml olive oil
  • a small onion
  • 150 grams of sour cream for cooking

Preparation for pasta with smoked salmon and Gorgonzola

  • Put a large pot of salted water to boil and when it boils add the pasta. I used the "penne" type. When they are ready, strain them and add them over the sauce.
  • While the pasta is boiling, we take care of the sauce and start by cleaning and chopping the onion.
  • We cut pieces and smoked salmon.
  • Put the oil in a non-stick pan (butter can be used instead of oil) and heat it
  • Add the finely chopped onion and let it brown for 1-2 minutes, then add the salmon.
  • Stir, let it cook for another 1 minute and when it has changed color, add the wine (quench with wine) and leave for another 5 minutes, cook everything and add the added wine.

See below how to make pasta with smoked salmon and sour cream
Subscribe to the Youtube channel too!

  • When the wine has evaporated, add the diced Gorgonzola cheese and stir to melt.
  • After the cheese has melted, add the sour cream. Stir and cook for another 5 minutes to thicken a little.
  • Turn off the heat and add the cooked pasta al dente. If we use a less capacious pan, it is preferable to add the sauce over the pasta drained and put back in the pot in which they boiled.
  • Mix everything well while the pot is on the fire and serve hot.

Enjoy pasta with smoked salmon and Gorgonzola!


Sounds great for the weekend when we can afford to make arrogant food like this. I said that this year I eat healthier, so easier with sour cream pasta and things like that.

Well, yes, this is a dish that we can't afford every day anyway, but from time to time we can pamper ourselves, right? :)

I ate at a restaurant, I think a similar kind of pasta, to which were added a few pomegranate seeds and finely chopped green basil & # 8230 the sour taste of pomegranate matched perfectly with the slightly sweet sauce, and not to mention the basil :) Thanks for the recipe, I tried other options, with which I was not very successful, but that gives me a positive feeling! :)

With pleasure! Oh, what a wonderful idea! Pomegranate and basil. Interesting! Next time I do I will try like this :)

I make pasta with salmon and white sauce quite often, variations not necessarily with Gorgonzolla (I also took ementaller and brie, which I find cheap). I buy smoked salmon, although it is not the best product, I consider it fast food and I skip the part with onion and oil (for some years I try not to heat treat the oil) so the simplified option is: put the cheese in the pot, after 1 min. I add sour cream, then finely chopped smoked salmon and a can of chopped cod liver and otherwise I don't know how to serve it) and pasta. Fix 15 min.
I also made it with frozen salmon, from the wild one (it's pink and not so greasy, but it's a lot healthier), so I start the pan with 2 servings of frozen salmon that I chopped to freeze to speed up the pan process. , I put the lid on (it has cacao water) and it thaws and makes its own juice in 10 min. and continue with the cheese, sour cream.
But I never put wine, so I will unravel that I have 2 bottles of wine at hand plus I received one from Tzara, from a Bessarabian neighbor (smuggled goods from that black lip color).

Oh, it goes with leftover dried cheese from the fridge. Some kind of cleaning the fridge :).

And sometimes I add boiled broccoli for 5 minutes. on a plate, for color.

I like the idea of ​​broccoli. I will try broccoli and cheese sauce with sour cream. It sure turns out good.
You can fry the onion in butter. I preferred the olive oil because I didn't fry it anyway. It is more cooked in wine than in oil)

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

DASH diet: the best recipes

If you have aroused your interest in this diet, all you have to do is document yourself and find out in detail everything that the DASH diet entails! Then, you can start it as soon as possible, because we give you all the recipes you need to fall in love with it!

1. Bananas browned with yogurt and almonds


  • 180 ml low-fat Greek yogurt
  • 2 tablespoons raspberry puree
  • 1/2 teaspoon vanilla essence
  • 1 banana cut & icircn in half
  • 1/2 teaspoon grape seed oil
  • 50 g fresh pineapple, diced
  • 1 teaspoon almond flakes
  • 50 g fresh strawberries, cut into slices.

Method of preparation: brown the bananas in the grape seed oil and mix them with the rest of the ingredients, except the almond flakes. Place the bananas on a plate, pour the yogurt mixture over them and sprinkle the midgale flakes on top.

2. Oatmeal with sauteed mushrooms, flavored with herbs


  • 2 teaspoons extra virgin olive oil
  • 3 green onions, finely chopped
  • 400 g sliced ​​mushrooms
  • 1 teaspoon lemon juice & acircie
  • black pepper
  • 1 liter of water
  • 1 teaspoon fresh, finely chopped rosemary
  • 1 teaspoon salt
  • 180 g of oatmeal
  • 4 eggs.

Method of preparation: Saute the mushrooms with the green onion, the lemon juice and the peppercorns are slightly penetrated, about 5 minutes, and in the meantime fry the eggs in a separate pan. Put water, rosemary and salt to boil in a larger pot, over high heat, then add the flakes and reduce the heat to medium - leave to boil for about 6 minutes. Divide the oats into 4 bowls, add the mushrooms and egg and season with herbs or sprinkle a little cheese on top.

3. Tortilla with hummus and vegetables


  • 30 g hummus
  • 1 wholemeal tortilla
  • 1 cherry tomato, cut into thin slices
  • 1/4 cucumber long, cut into slices
  • 1/2 small onion, red, cut into juliennes
  • a handful of lettuce
  • 8 mint leaves
  • 1 teaspoon lemon juice & acircie
  • pepper to taste.

Preparation: unge the tortilla with the hummus, then put the rest of the ingredients on it and wrap everything like a shawarma. You can use other vegetables & icircn besides the ones proposed above!

4. Chicken and vegetable salad with tarragon dressing


  • a can of 500 g of white beans
  • 80 ml of white balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • 2 cloves of garlic
  • 2 teaspoons tarragon
  • 6 m & acircini of greens for salads
  • 1/2 red onion, thinly sliced
  • 200 g chicken breast, diced
  • 12 grapes
  • 100 g English cucumber, cut into thin slices
  • 3 tablespoons pine nuts
  • pepper.

Method of preparation: put the white beans, vinegar, oil, garlic and a teaspoon of tarragon in an blender and prepare a puree of these ingredients. Put the greens in 4 bowls, add the onion, chicken, cucumber and walnuts, then sprinkle pepper and tarragon on top. Pour the dressing over or serve with.

5. Spicy red bean chilli


  • 2 teaspoons grape seed oil
  • 1 medium red onion, cut into juliennes
  • 1 dried and crushed hot jalapeno pepper
  • 2 cloves of crushed garlic
  • 800 g red canned beans
  • 300 ml vegetable soup
  • 200 g canned tomatoes
  • a teaspoon and a half of chilli powder
  • salt to taste
  • 1/4 teaspoon cinnamon.

Method of preparation: Saute the onion and pepper in a little oil and brown for about 5 minutes, then add the garlic and let it flavor the mixture for about 30 seconds. Add the rest of the ingredients, increase the heat and let them boil for about 1 minute, then turn down the heat and let the flavors simmer for about 10 minutes. Serve with fresh thyme.

6. Burgers with spinach and turkey


  • 400 g minced turkey
  • 3 m & acircini of spinach baby
  • 30 g of oatmeal
  • 1 clove of crushed garlic
  • 1 beaten egg
  • 2 teaspoons lemon & acircie juice
  • 1/2 teaspoon salt and 3/4 teaspoon pepper
  • a little nutmeg.

Method of preparation: combine all ingredients & icircntr a medium bowl. Grease a non-stick pan with a little oil, form 4 meatballs of burgers, then fry them for 7-8 minutes on each side. Put & icircn wholemeal buns with lettuce and mustard.

7. Green smoothie


  • 100 g fresh mango
  • half an English cucumber
  • a handful of baby spinach
  • 180 ml of water
  • 2 teaspoons lemon & acircie juice
  • 10 mint leaves
  • 1 teaspoon of ginger powder
  • 1/2 hot pepper jalapeno.

Method of preparation: add all the ingredients in an blender and create a thick green smoothie. Put it in two glasses and use mint leaves for decoration.

8. Bruschetta with ricotta and pomegranate


  • 2 slices of whole wheat cut into halves
  • 50 g br & acircnză weak ricotta
  • a little lemon peel & acircie
  • a few berries from a pomegranate
  • a little salt.

Method of preparation: Preheat the oven to 170 degrees Celsius and place the slices of bread on a large baking sheet, then brown them for about 8 minutes. Mix the ricotta and lemon peel, then spread the cheese on the slices of parsley and sprinkle the pomegranate seeds on top. You can sprinkle a little salt, but it's not mandatory.

9. & Ice cream with chocolate and mint


  • 3 bananas
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon of mint essence.

Method of preparation: put the bananas on the ice overnight. Take them out of the freezer and leave them at room temperature for 5 minutes, then put the ingredients in a food processor and process them until you get a fine paste. The ice cream is served immediately, but you can leave it in the freezer for a few minutes if it becomes too soft after processing.

Try these too recipes for the DASH diet and you will be convinced that there are diets that allow culinary pleasures - because life would not be the same without them!

Searched words "caviar-fish"

Both fish and cheese are highly appreciated products both for snacks and as snacks, appetizers on various occasions.

Perch is a predatory fish, it can be fished all year round, even in winter in the fall and that is why we can serve this brine

I soaked the beans in water in the evening. The next day I boiled it (twice) for 10 minutes, in a pot, until it formed.

Wash the shrimp well and clean. Prepare a mixture of Asian tempura spices, a little Arpis flour, 1 egg yolk

Place slices of salmon on a bed of toast greased with butter. The eggs and liver placed on lemon slices are served on a bed of bread

Preparation: salmon roe with cheese foam. Cut the slices of smoked salmon into rectangles 4-5 cm long and 2-3 cm wide. On

Fry the shrimp in hot oil for 3-4 minutes, then let them cool and drain on an absorbent napkin. Chop the onion, cucumber and donut,

Put the eggs in a bowl and put a teaspoon of mustard on them. Rub with the mixer until smooth. If the composition has hardened

Put the semolina (in the rain) in boiling water, stirring constantly with the "para" target and boil until the composition becomes very consistent.

Boil the water with the oil, when it starts to boil put the flour in the rain and salt stirring constantly until you notice

The eggs are cleaned of skins with a fork and put in a tight gauze and pour water over them to wash. Allow to drain

Vol- au- vent for Swiss and Belgians, «bouchée à la reine» for French, is a puff pastry that is prepared in the variant

We wash the vegetables well. Peel a squash, grate it and cut it in half.

The fish is cleaned of caviar and gills, the pieces are cut (you can use the head for soups). After you have prepared the fish we put it through

Fresh caviar, without washing, add a little salt, leave it in the fridge for 2-3 days and then cook. In the freezer, they can be stored

We boil eggs and in the meantime we wash and cut the cucumbers and tomatoes. Wash the lettuce leaves well and break them into pieces. slice

Check the eggs if they are not very salty. If they are extremely salty, they are put in a gauze that binds so that they do not dissipate

Preparing baskets The puff pastry is spread on the work table and cut into circles of two different sizes, one more

Over the slices greased with butter, arrange a layer of caviar bean next to the bean, leaving at the edge of the slice a distance of ½ cm. The edge is trimmed

Boil the oil with water, remove from the heat when it has set on fire, add the flour and mix quickly then add the eggs, the crust should

Top: 1. first let the oven heat to 225 degrees, and the butter to reach room temperature 2. beat the flour

Put onion and bread crumbs in a food processor, add mineral water and mix well until it becomes like a cream.

I place on the plate: a bread spread with butter and tartar sauce over which I place shrimp a slice of bread with caviar salad

First prepare the marinade, mixing very well the ingredients listed above. Then we move on to the fish and start with the removal

1 Boil the pasta in water with saffron, paprika, turmeric, drain the water and let it cool well. 2 Prepare the onion sauce, sugar

Cuckoo Costache Labusca tells Mihail Sadoveanu, his fishing friend, about carp: "You have to know, cones

As you can see in the picture there are several layers 1. grated carrots 2. grated cheese with garlic. Grease with mayonnaise 1 soft prunes

1. Clean the fish well from the skin and bones, then cut it into small pieces.
2. Peel an onion and cut it into rounds, add plenty of salt and let it soak.
3. Peel the potatoes, cut them into cubes and boil them in salted water.
4. When the potatoes are cooked, drain them well and mix them with the onion.
5. Over this mixture add the smoked fish and mix well.
6. Add the olives on top (I always clean the seeds but you can leave them whole).
7. Now add the lemon juice and chopped parsley and mix well.

Original recipe by fish salad which I know is prepared with smoked mackerel. However, as mackerel are not found all year round, they are often replaced with mackerel or herring.

500 gr biscuits, 200 gr butter, 2 tablespoons peach jam, 2 tablespoons cocoa, 2 egg whites, 150 gr sugar
Cream: 300 gr sweet cheese, 100 gr powdered sugar, 1 sachet of vanilla sugar, grated peel of a lemon, 2 yolks

500 g fish (Mackerel), 1.5 kg potatoes, 300 liters of oil, 5 cloves garlic, 1/2 liter of tomato juice, 1 tablespoon of vegeta, pepper, 1 bunch of finely chopped parsley.

Powered by

(5 points / total votes: 15)

Mirela 6 years ago - 16 March 2011 10:57

Re: Mexican salad

Hi Ioana, I saw in other recipes of yours that you get more ingredients from the Red Dragon. Considering that I make about 15 minutes. until then tell me, please from which flag.

Ioana 6 years ago - March 16, 2011 11:16 AM

Re: Mexican salad

I think 2. I hope I remember well. Attention, the program is only from early morning until 13 or 14! There is also a very good Chinese restaurant (the one you order from the menu, not the self-service one). Although it looks dubious in appearance, the food is great.
Sunday is closed. we also wanted to eat there this Sunday and we were disappointed that there was no schedule

Mirela 6 years ago - March 16, 2011 11:20

Re: Mexican salad

Monica Mihaly 6 years ago - 16 March 2011 11:49

Re: Mexican salad

The salad looks super delicious and the ingredients are very handy
is the tortilla somewhere to buy?

Ioana 6 years ago - March 16, 2011 11:52 AM

Re: Mexican salad

You can find tortilla chips at the supermarket, from Chio for example. but there are other brands. the simple ones, only salty or the ones with chili are the best.
but I got the tortilla plates from tesco

Simona-Adina Hotea 6 years ago - March 16, 2011 12:02 PM

Re: Mexican salad

Today I will prepare my Mexican spice!
So for dinner we will have Mexican salad.
PS: I can't wait to tell you about the reaction of "professor".

Ioana 6 years ago - March 16, 2011 2:20 PM

Re: Mexican salad

God be good. I will have other salads in the coming days.

Mari Ana 6 years ago - 16 March 2011 18:29

Re: Mexican salad

I managed to make the salad tonight too, although I didn't have all the ingredients. White beans, corn, I had half an avocado, red bell pepper (not baked), green onions and a little red onion and that's it, plus the dressing. But it still looks good and was extremely tasty. Instead of tortilla I ate salad with bake rolls and you know it went perfectly. It's a simple and great recipe.

Cristi 6 years ago - March 23, 2011 9:13 PM

Re: Mexican salad

Hi, my name is Cristi and now I am making my first comment on this site, I would like to know where this Red Dragon is, that is in which county? Thank you

nelly 6 years ago - 30 April 2011 21:41

Re: Mexican salad

it seems tempting but let's see if it turns out so good for me to impress my boyfriend

alex 5 years ago - 22 February 2012 02:30

Re: Mexican salad

and comment. I know the salad from the tex-menu buffet:
-canned canned beans, white beans (or black eye beans), coriander, red onion, tomatoes only pulp, hot peppers, bell peppers, chives - olive oil, lime and a little sweet chilli sauce

Alina 5 years ago - 16 March 2012 13:13

Re: Mexican salad

Hi. I would like to know where in cj is the red dragon. I go quite often and if I knew where it was I could also supply myself with the necessary things. thanks

Ioana 5 years ago - 16 March 2012 13:27

Re: Mexican salad

Alina 5 years ago - 16 March 2012 22:53

Re: Mexican salad

Thank you very much for the prompt response. I'm a little disappointed with the answer, but maybe I can find a chance (just salt and pepper) in the city, like in my city. anyway you have a wonderful site that is very helpful to me especially since I am just now starting to learn and experiment in the kitchen.

Potato salad with smoked fish and apples

After the loaded meals for the holidays, it wouldn't hurt to switch to lighter dishes, with less fat, with more vegetables, with fish, chicken or turkey. And the salad I propose to you today fully meets these requirements, involving smoked fish (mackerel more precisely), potatoes, apples and lettuce, linked together by a sauce with sour cream, lemon and horseradish. Simple to prepare, but healthy and tasty. The salad can be prepared in advance, if you want to include it in a festive menu, with the mention that lettuce must be added before serving so as not to soften too much.

This time, I used a horseradish sauce with mayonnaise bought from the store, but I can't say that it impressed me (it contained only about 50% horseradish, and overall the taste was quite sweet). Therefore, next time I decided to either use some home-made horseradish sauce, or try a combination with wasabi (Japanese horseradish). As for fish, you can use other smoked fish (such as herring or trout). You can also take fillets to get rid of the bones (only the fish will be less juicy).

Ingredients (for 8 servings):
& # 8211 1.1 kg potatoes (cleaned)
& # 8211 apples 5 pcs. (650 g unclean)
& # 8211 smoked mackerel 2 pcs. (450 g)
& # 8211 green salad 250 g
& # 8211 olive oil 3 tbsp
& # 8211 horseradish sauce with mayonnaise 2 tablespoons (80 g) !! adjust according to how fast you like it
& # 8211 fresh cream (minimum 20% fat) 300 g
& # 8211 the juice from a lemon
& # 8211 salt, ground pepper

Cut the potatoes into cubes of equal size and boil them. Meanwhile, extract the meat from the fish, removing the skin and bones. Mix in a bowl the sour cream with the horseradish sauce, a pinch of salt and ground pepper. When the potatoes have boiled, drain them and let them cool a bit. Put them in a bowl, together with the pieces of smoked fish and olive oil. Stir gently, then allow to cool completely. Meanwhile, peel the apples, back and seeds and cut them into cubes. As you cut them, sprinkle them with lemon juice so they don't oxidize. Pour the cream and horseradish sauce over the potatoes. Stir gently and add the apple cubes.

If it doesn't take more than 30 minutes to serve the salad, add the lettuce (washed, drained and broken into strips). Mix lightly, taste and season with salt and pepper. Until serving, keep the salad cold.

Video: Tortilla με ψητά μανιτάρια, πιπεριά Φλωρίνης και MILNER (December 2021).