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Salmon stuffed with Russian salad

Salmon stuffed with Russian salad

Potatoes, carrots, cleaned, washed, boil in salted water for 20 minutes;

shortly before stopping the fire, add the peas and peas if they need to boil;

drain the vegetables well, cut them into small cubes, season with salt, pepper, add the mustard, mayonnaise, peeled cucumber and also finely chopped;

mix everything well then on each fish fillet put a tablespoon of salad, roll, put them on a plate and serve with lemon

If you want an easy meal, both as a preparation and for easy digestion after eating it, we suggest this recipe for salmon salad and feta cheese. It is recommended to buy fresh salmon from the market, rather than buying the classic smoked salmon from supermarkets, but if you can't find it, that's good too. Here's how you can make this healthy and easy recipe for your loved ones in your own kitchen! The prepared ingredients reach for 4 servings.

Ingredients for salmon salad and feta cheese:

for salad:

1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon grated ginger
1/4 teaspoon chopped green parsley
1/4 teaspoon pepper
4 salmon fillets
140 grams of lettuce
1 large finely chopped cucumber
1 large chopped tomato and some olives
1/2 cup shredded feta cheese

for vinaigrette:

1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
salt and pepper to taste
1/2 cup extra-virgin olive oil

4 steps to prepare salmon salad and feta cheese:

1. To prepare the vinaigrette, mix the vinegar, mustard, salt, pepper and sugar in a bowl. Stir constantly, adding the oil gradually, until you get a thickened sauce. Leave in the fridge until you make the salad.

2. To prepare the salad, combine the spices and sprinkle the salmon fillets. Soak a paper towel in cooking oil and grease the grill. Place the salmon fillets, with the skin on the grill.

3. Cook the salmon over medium heat on the grill for 10-12 minutes or until ready. You can test its fragility with a fork.

4. In a large bowl, add the well-washed and shredded lettuce, along with the cucumbers, tomatoes and cottage cheese. Divide this salad into 4 plates, over which add the salmon fillets. Sprinkle with salmon and apple cider vinegar and serve.

Method of preparation

Peel the slices of bread and mix 300g of bread crumbs with 75 g of butter until soft and form the first top. I did the same with the second countertop, instead, on the third countertop I only had the shells left and I used the ones from a single loaf. I soaked them with a little warm milk for the first time, about 100ml, then with a little butter, 50g and I formed the top three. You won't believe it, but I bought Philadelphia cheese for the first time. It seemed enormously expensive and I think it's not worth that much money for 125g. Well, now I found it at half price and took two boxes! What's more, it was also with greens, only good for my appetizer -) I emptied the two boxes of fine cheese with greens together with the diet cheese and the telemeau that I gradually put in the composition, because it was very salty and n- I wanted a brine to come out thinking about the smoked salmon I was going to put. I only added a little sour cream, so that it would be a fluffier idea, no more so that the composition would not flow, because I was not going to spoil it by putting gelatin. A creamy, creamy cheese came out, not too soft, not too hard, but suitable. I grated a quarter of the onion on the small grater to make the taste more intense. Thus, the finished cream cheese, I divided it in two and in one I added 100g of smoked salmon and in the other 100g of pork pastrami. I spread the cream cheese with salmon over the first countertop, I placed the second countertop - on which I previously spread it on a round chopper to the shape of the tray, then I placed it carefully over the salmon cream. Over the second countertop I spread the pastrami cream, followed by the third countertop and ready. I left it in the fridge overnight. I covered the surrounding cake with a thin layer of sour cream and went on to decorate. I washed the cucumbers well and cut them with the skin into thin slices, which I put on top of the edge of the cake. I washed the lettuce leaves well, wiped them twice and placed them on the counter, one rosso sheet, followed by a biondo sheet. : P I cut the red pepper into slices on the side, cleaned it of seeds and placed the slices over the salad leaves. I rolled the pork neck and the salami slices and placed them as best I could and as I knew how. I put a few more olives, in the middle a smoked salmon trnadafir-that I put a piece aside and forgot to tell you - my fault - and with that the Swedish salmon cake is enough. Come on, my mouth filled with saliva so I could fill a bucket until I rolled those slices of salami that were instantly unraveling and tormenting me all the time. I devoured the first slice, because I was hungry. I enjoyed the second slice. Skol! In Swedish, it means luck -)

Stuffed zucchini

For today, we recommend something more dietary and different. The stuffed zucchini recipe has the advantage that it is easy and can be tasted by dieters. Everything is to have the necessary ingredients at hand.

Ingredients and quantities:

4 small pumpkins, 10 cm long
2 teaspoons olive oil
1 large onion, sweet, chopped
1/4 cup edible chestnuts, cut
1/4 cup fresh parsley
1 tablespoon dry white wine
1 tablespoon flour
croutons made from a slice of bread
1 tablespoon fresh lemon juice
sea ​​salt and pepper to taste

Method of preparation:

1. Put the oven on and heat it to the right heat.
2. Cut the zucchini in half lengthwise and carefully remove the core. It is set aside in a bowl.
3. Put the pumpkin halves in a pan greased with oil, aside.
4. In a frying pan, heat the olive oil. Add the onion and cook for 3 minutes, stirring.
5. Add the zucchini core, chestnuts, parsley and wine and bring to a boil.
6. Reduce heat, add flour and leave for another 2 minutes, until the composition thickens. Remove from the heat, add the croutons and lemon juice and add sea salt and pepper to taste.
7. Fill the zucchini in the pan with this composition. Grease the top with oil and bake for 15 minutes.
Serve immediately.

February news: kombucha, organic meat coming soon

On this sunny day we start preparing the first seedlings of this year!

With clean peat and reliable seeds, we put the first seeds in the wells and give them the warmth they need. We will produce very diverse but if you avoid preferences do not hesitate to send them to us.

New products have appeared in our offer and more will appear soon.

That's how I brought it KOMBUCHA - which we will tell you briefly, we saw that there are many articles about this "mushroom" from which a healing drink can be made.

Microorganisms that live in symbiosis, and are called Kombucha, appear to have appeared in China thousands of years ago. They live and grow in black or green tea, feed on sugar and give birth to it live, unpasteurized beverages. Victor is the one who discovered this drink 8-9 years ago, while working at Steaua Divina in the new products development-research-approval department. He started producing it himself and noticed the benefits for himself, so he gradually developed a small business.


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4 Christmas recipes for vegetarians and vegans

Being vegetarian or vegan during the winter holidays can be difficult, especially if your family eats meat. Toba, sarmalele, beef salad, sausages, caltaboșii, piftia & # 8230 all these dishes contain meat, but also eggs. Fortunately, there are many vegetarian and vegan alternatives that you can consume.

Let's start with the dishes for which there are versions without meat.



1 sauerkraut
500 gr finely chopped mushrooms
4 finely chopped onions
1 cup rice
1 grated carrot
salt pepper
2 bay leaves
dried thyme
2 cups water

Method of preparation

Heat the oil in a deep frying pan and fry the onion, then add the carrots, then the mushrooms. When they have softened, add the rice, salt, pepper and thyme, mix, then set aside.

Pour 2-3 tablespoons of oil into the pot in which the sarmales will be boiled, then cover with chopped sauerkraut.

Take each leaf of sauerkraut and place the filling in the middle. Roll the corners and wrap, then put the stuffed cabbage in the pot, as close as possible to each other.

After the first layer of sarmale, add another layer of chopped sauerkraut, then continue with the next layer of sarmale. Between each layer put a little thyme, salt and pepper, and at the end the bay leaves.

When the pot is filled with sarmale, pour 2 cups of water, cover with a lid and let it boil for 1h30min-1h45min, over medium heat.

Russian salad


4 medium-sized potatoes
3 carrots
1 parsnip root
150 gr peas
1 celery
1 parsley root
5 pickles
a few olives and a piece of donut for decoration
vegan mayonnaise (fasting)

Method of preparation

Peel a squash, grate it and cut it into small cubes.

In another pot, boil the carrots, celery, parsnips and parsley root, then cut into small cubes.

Then chop the cucumbers and mix all the ingredients in a bowl. Add salt and pepper to taste, then mayonnaise. Mix well.

At the end, spread a thin layer of mayonnaise over the salad and decorate with olives and strips of donuts.

Now, let's move on to the original recipes, not adapted.

Grilled goat cheese with cranberry sauce (vegetarian)


3 pieces of 100 gr of goat cheese
2 peeled red apples
3 tablespoons cranberry sauce
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon of honey
25 gr pecan nuts
salad mixture

Method of preparation

Cut the peeled apples into pieces and place them in a bowl with a tablespoon of water and lemon juice, then mix well.

Cook the grilled goat cheese pieces for 4-5 minutes, then set them aside.

Keep 2 tablespoons of juice from the apple bowl, then discard the rest. Add the cranberry sauce, oil and honey, then mix.

Fry the pecans for 2-3 minutes, be careful not to burn them!

Put a handful of salad on the plate, then place the cheese on top. Finally, add the apples, walnuts and dressing.

Skordalia & # 8211 Garlic Potato Paste (Greek Appetizer & # 8211 Vegan)


400 gr potatoes
4 cloves of garlic
cleaned hazelnuts
olive oil
lemon juice
salt and pepper to taste

Method of preparation

Peel a squash, grate it and boil it.

Garlic and walnuts are kept for about 10 minutes in boiled potato water, then mix with potatoes.

Mix well with a mixer until it becomes a paste. Then add the olive oil, lemon juice, salt and pepper. Stir again until smooth.

Retete vita:

Beef pie

A delicious recipe for beef pie from: olive oil, smoked ribs, beef, onions, carrots, red wine, beef concentrate, thyme, puff pastry and egg. Ingredients: 2 tablespoons olive oil 200 g smoked ribs, cut into pieces 600 g beef without & # 8230
Read all »

Delicious recipes: Pot-au-feu

A delicious pot recipe made from: beef bone, beef or pork broth, chicken soup, onion, bay leaves, brandy, carrots, celery, kale, brussels sprouts, leeks, thyme, green parsley, larch , salt and pepper. Ingredients: & # 160 500 g of beef bone with marrow 1 & # 8230
Read all »

Old clothes

A delicious recipe for old clothes from: pork or beef, chicken, potatoes, peas, red wine, tomatoes, onions, garlic, bay leaf, saffron, hot paprika, parsley, extra virgin olive oil, thyme, oil of sunflower. pepper and salt. Ingredients: 500 g beef or & # 8230
Read all »

Beef steak in dill sauce

A delicious recipe for beef antricot in dill sauce from: beef antricot, salt, yolk, lemon juice, extra virgin olive oil, sweet cream, dill, salt, plum and dill. Ingredients: 550 g beef antricot (whole piece) coarse salt for sauce: 1/2 egg yolk 1/2 lemon (juice) 4 & # 8230
Read all »

Beef roll

A delicious recipe for beef roll from: beef, olive oil, onion, tomato, bell pepper, kaizer, cheese, garlic, breadcrumbs, bay leaves, soup, vinegar, sugar and parsley. Ingredients: 800 g beef (one slice) 1/2 cup extra virgin olive oil 1 onion & # 8230
Read all »

Pionono of salted salmon

pionono I call this recipe so wrapped up sweet bread surrounding the filling, reminiscent of the famous Santa Fe pioneer. And the filling is just an idea, play with it and replace the salmon for tuna, cooked ham or whatever you like. Instead of salad, you can put the arugula for another touch.


1. First, prepare the cake. To do this, separate the whites from the yolks. Beat the sugar with the yolks and add the flour and butter.

2. On the other hand, mount the egg whites and mix with the above.

3. Line a flat baking tray with parchment paper and spread the cake so that it is evenly distributed. Bake at 180 ° C for 15 minutes.

4. Meanwhile, prepare the filling: cut the olives, boiled eggs, pickles, lettuce. Mix with mayonnaise, mustard, honey and dill

5. Spread this filling on the sponge plate, put the salmon slices on top and roll them. Allow to cool for 1 hour.

6. Serve sliced.

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Full article: Recetin »recipes» arriving » Pionono of salted salmon

Sport fishing

A blog like any other that gives you a good mood for a coffee in front of the monitor every day!


2 servings - 30 minutes 2 pieces of carp fillets 150ml oil | 1 carrot | 1 root | parsnip | 1 red bell pepper 1 onion | 1 leg. parsley | 1 teaspoon grated ground coriander 1 lemon & # 177 salt, pepper

Sprinkle the carp fillet with salt and pepper, sprinkle with a little lemon juice, then fry in 100ml oil, over medium heat until well browned on all sides. Remove it from absorbent wipes and allow to drain from oil. Peel and wash the vegetables, then cut them into thin sticks.

Herring with fatty beans and garlic

2 servings - 30 minutes 2 medium herrings | 300g fat beans 3 cloves of garlic 150ml oil | 1 lemon & # 177 salt, pepper

Clean the fish, wash it, drain it and wipe it with absorbent wipes. Sprinkle with salt and pepper and fry in 100ml oil until nicely browned on all sides, then remove on absorbent napkins. Separately, in another pan heat the remaining oil, put the cleaned, washed and cut beans in segments of about 3 cm and fry over high heat for 6-7 minutes. Clean the fish, wash it, drain it well and sprinkle it with salt and pepper. Pass the fish through the flour, then through the beaten eggs and finally through the breadcrumbs mixed with the paprika and Parmesan cheese. Heat the oil in a larger saucepan and fry the fish in this way. Fry them over a good heat towards the sea until they brown nicely on all sides and become slightly crispy. Clean and wash the spinach well, drain it and chop it finely. Saute for 1-2 minutes in a large saucepan, finely chopped green onions in hot oil. Then put the spinach and sauté it with the onion until well reduced. Take the pan off the heat and then put the juice of half a lemon, eggs, 2 tablespoons breadcrumbs and season with salt and pepper. Clean the fish of any bones, wash it, drain it and sprinkle with salt and pepper. Fry it in oil for 4-5 minutes on each side, over a low heat, then take it out on a plate, cover it and keep it warm. Put the finely chopped bell pepper in the remaining oil and cook for 2-3 minutes. Add the olives and 2-3 teaspoons of lemon juice. Wash the eggplants, cut them into slices about 5 mm thick, sprinkle with salt and let them drain the bitter juice for 30 minutes. Clean the fish of any bones, wash it, drain it and sprinkle with salt and pepper. Fry it in oil for 4-5 minutes on each side, over a low heat, then take it out on a plate, cover it and keep it warm.

400g salmon & # 8226 8 bunches of broccoli & # 8226 1 red grapefruit & # 8226 150g almonds & # 8226 lettuce & # 8226 & # 177 salt & # 8226 CARAMEL SAUCE: 1 glass of red wine vinegar & # 8226 2 glasses of sugar & # 8226 100g butter & # 8226 & # 177 salt, pepper

Clean the fish of scales and intestines, fillet it and wash it well with cold water. Roll each horseradish fillet and catch the rolls with toothpicks. Peel an onion, grate it and finely chop it. Boil the rolls in boiling water together with 2 tablespoons of lemon juice, chopped onion, bay leaves and a teaspoon of salt. Mix honey, wine, ginger powder, mustard, oil, salt and pepper in a bowl to taste. Mix well the sauce obtained and grease the fillet fillets on one side. Place the fillets on the hot grill and fry for 5-6 minutes, then grease the top and turn. Let them roast for another 4-5 minutes. The carp fillets are washed, drained well and wiped with absorbent wipes. Sprinkle with salt and pepper and fry in hot oil. Take out the napkins. Separately, make a cream sauce, finely chopped dill, crushed garlic, olive oil, salt and pepper. Clean the fish of scales, eviscerate, wash well and drain. Sprinkle with salt and pepper, then fill with rice and sew or stick with toothpicks. Put in a higher tray, add tomato juice, sugar, tomato paste, a cup of water, bay leaves, chopped garlic and half a bunch of parsley.

4 servings - 45 minutes 600g peeled shrimp 200g rice | 100g butter | 2 tablespoons brandy | 600ml | chicken soup (from the cube) 2 tablespoons grated Parmesan cheese 1 leg. dill 1 tablespoon balsamic vinegar 1 leg. green onion | & # 177 salt, pepper

Boil the rice, cleaned and washed in 2-3 waters, in the chicken soup, then after it has boiled and absorbed all the soup, add 50g of butter and cook for 5 minutes on low heat. Season with salt and pepper and add half a bunch of dill. Peel a squash, grate it and wash it with water. Peel a squash, grate it and slice it into 100g butter. Bring to a boil until all the mushroom juice has evaporated, then add the tomato paste, finely chopped garlic, nutmeg and half a bunch of parsley.

Let it simmer for another 5 minutes, then fill the fish with this mixture. Sew or catch with toothpicks and place in a pan with the remaining butter and 1 cup of boiled water. Put the tray in the oven for about 60 minutes on low heat. When the carp is well penetrated and nicely browned, take it out on a plate, remove the toothpicks or thread with which it was sewn and serve it sprinkled with the sauce from the tray and with the finely chopped parsley sprinkled on top. (Letitia Manea - Bistrita)

40 minutes & # 8211 4 servings | 1 mackerel (about 2 kg live) 1 onion | 1 hot pepper | 2 tomatoes | 1 bell pepper | 1 leg. parsley | & # 177 salt, pepper

Peel an onion and cut it into 4-5 thick slices. Peel a squash, grate it and slice it into small pieces. Tomatoes, washed, cut into rounds. Finely chop the parsley, then put all this, together with a tablespoon of salt, in a saucepan with 1 liter of boiling water. Bring another brine to a boil and allow to cool.