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Marinated crucian with vegetables

Marinated crucian with vegetables

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Prepare a stew of wine, thyme, crushed garlic, chili, definite sheet and a little oil. In this bait, keep the fish cleaned and notched obliquely for 2-3 hours, cold, turning the fish on all sides.

In a heat-resistant bowl greased with a little oil, put the frozen vegetables, sprinkle with thyme, salt and pepper, then put the pieces of crucian, leek slices and top with the remaining batter. Add two tablespoons of tomato paste on top. Put the dish in the preheated oven and let the crucian roast for about 30 minutes, after which it can be served with green dill, sprinkled on top.

Great appetite!

Baked vegetables

A delicious steak that cooks quickly and has a wonderful aroma.

Used iCook products:

2 L mixing bowl


6 chicken skins with skin

2 carrots, peeled and chopped

100g pumpkin, peeled and chopped

150g small potatoes, cut in half

1 red onion, peeled and sliced

4 cloves of garlic, peeled

Preheat the oven to 180 ° C.

Put the chicken in the 3 L mixing bowl and season with salt and pepper and sweet paprika. Sprinkle with olive oil and marinate for at least 30 minutes.

Put the carrots, zucchini, squash, potatoes and garlic cloves on a tray and sprinkle with olive oil and season with salt and pepper. Stir well.

Now, put the marinated chicken between the vegetables and bake it in the oven for 45 minutes or until well done. After 10 minutes, add the onion slices to the vegetable mixture.

Meanwhile, boil water in the 1 L saucepan and add the broccoli. Saute for 2-3 minutes. In order for the broccoli to keep its green color, the secret is not to cook it too much.

Good appetite! For future tastings, put the chicken, vegetables and broccoli in a 2 L mixing bowl and keep them in the fridge. Enjoy them within two days of refrigeration.

Baked chicken

Baked chicken vegetables I make whenever I want to prepare something light, full of vitamins and taste. What I like most about this dish is the fact that I can adapt and prepare it with the remaining vegetables in the fridge or pantry.

There are people who suffer from gastritis and have discomfort when eating, for example mushrooms or potatoes. Therefore, you can replace them with other vegetables. Also, onions and green garlic you may not eat, but they give a great taste to the dish and cooked carefully should no longer cause heartburn (personally, I have no problems, but it depends on the case)!

  • 1 peeled and seedless zucchini
  • 4 large mushrooms
  • 3 potatoes
  • 1 red bell pepper
  • carrot slices (optional)
  • 2 boneless chicken legs
  • 2 cloves green garlic
  • 1 green onion
  • olive oil
  • green parsley
  • a pinch of salt

Peel a squash, grate it and cut it into cubes. Put in the heat-resistant pan together with the chicken pieces, a little olive oil and a pinch of salt and put in the preheated oven at 200 degrees for about an hour (cooking time differs depending on what vegetables you use). When the vegetables are cooked, remove the tray and sprinkle with chopped parsley.

It's a recipe that keeps me out of the big problem all the time: & # 8220today what do I cook today? & # 8221

Herring marinated with vegetables

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Herring marinated with vegetables

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Vinegar, Herring, Water -500 g herring, -a teaspoon of caster sugar, -a teaspoon of coriander seeds (or mustard), -a tablespoon of salt, -a cinnamon powder, -50 ml oil, -75 ml vinegar, -a teaspoon black peppercorns, -2-3 bay leaves, -350 ml water, -a small onion cut.

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Felicia marinated fish salad

Salad ingredients: 3 - 4 pieces of marinated fish 2-3 oranges 1/2 bunch of dill 1 red onion 20-30 gr of nutmeg 150 gr of red cabbage 100 gr white cabbage 2 sour donuts 20 gr of poppy dressing: juice from a lemon juice from an orange 1 tbsp.

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Roasted chicken - marinated with rosemary

Meat dishes ingredients and preparation, below!

& quotKabsa & quot with chickens and raisins

Bay leaves, Saffron, Nutmeg -2 glasses of long grain basmati rice - 1 chicken cut into quarters -2 teaspoons ground chicken spice (for marinating chicken): white pepper, coriander, cardamom -2 teaspoons olive oil (for marinating chicken) - the juice from a small lemon (for.

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Carrots, Water - marinated fish fillets - 300 gr - 1 onion - 2 potatoes or 1 larger - 2 carrots - 2-3 eggs - 1 small red beet - commercial mayonnaise (not homemade)

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Roe salad

Appetizers, Appetizers with fish, Over the list of ingredients: 200 grams of herring caviar, juice from 2 fresh yellow lemons, 1/4 loaf soaked in milk or water, 2 small red onions or 1 large red onion, grated small 1 cup of sunflower oil.

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Chicken breast marinated with paprika

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Chickpea salad with pickles and cheese

Chickpea salad with pickles and cheese

Healthy legumes are another ideal salad base for tupperware. Take drained chickpeas and mix them with pickles: pickled chives, cucumbers, olives. Add diced green peppers and cucumbers for more vegetables. And top with a few cubes of fresh cheese and a few pieces of cold turkey.

  • If you want a vegetarian version, skip the turkey and you can also replace the cheese with sauteed tofu and you’ll have a vegan recipe.

Marinated mussels, sauces and cooked vegetables

Four recipes in one post, so you can more easily combine tastes. A menu with fewer calories, recipes selected from Adi Hadean's blog. I prepared them on a special day, an anniversary. The positive appreciation was unanimous from all those who sat at that table. The sauces showed us completely new tastes.

new white potatoes (they weren't too new to me even though they were so pretentious)
boiled beets
peeled garlic
2 tablespoons olive oil
salt, pepper, whole seed cumin, green or dried thyme

beef / pork approx. 500g
I put about 1 tablespoon mixture of: black pepper, green pepper, cumin, coriander (you can add anything you like, which goes with the chosen meat: cloves, cinnamon, sage, anise, etc.)
laurel I put two chopped sheets
large salt (1 teaspoon tip)
1 orange and 1 lemon (or lime, the grapefruit will give a bitter shade but it is aromatic, or white wine & # 8230)
1 bunch chopped parsley
1 piece onion
garlic I put 1 small / medium head
optional 1/2 hot pepper (I put 1 chilli powder)
3 tablespoons extra virgin olive oil

peel from 5-6 lemons
50ml oil
50-80ml water (as consistent as you want it to be)
1 knife tip salt and one sugar
juice from 1/2 large lemon

350g celery
1-1.5 cups milk
1-1.5 cups water
1 tablespoon butter
100 g sour cream

Wash the vegetables.
1. Boil the beets and potatoes in their skins. If the potatoes are not new, small and fragile, those of about 5-6 cm maximum, take them out after about 20 minutes, otherwise, after only 10 minutes.
2. Boil the beets for about 35 minutes, depending on the size, try the toothpick when it is soft, turn off the heat.
3. During this time, rub the carrots and parsnips with the abrasive part of a new / clean kitchen sponge so that the soil is well removed but the shell remains.
4. Preheat the oven to 220 degrees.
5. Put all the vegetables in a thick pan. I forgot to put the garlic which is the best, put the peeled puppies with everything. Pour a cup of water and sprinkle with oil. Sprinkle with all the specified spices.

If the potatoes are still hard (those that are not new), leave them until the fork penetrates them easily.

1. Prepare a casserole with a lid in which you will marinate the meat. It was good to have been made of glass.
2. Peel a squash, grate it and squeeze the juice. I squeezed them at the juicer. If you squeeze them by hand, roll them on the table before peeling them, to get more juice. Put the juice in the pan.
3. Chop the parsley and put it in the casserole.
4. Crush the spices with salt in a mortar and put them in the pan. Crush the garlic, finely chop the onion and add them to the casserole.
5. Add the oil, mix and put the meat you are cooking, roll it well in the mixture. I crammed the citrus peels on the side and on top. I didn't put it underneath because I preferred the meat to be better dipped in the marinade.
6. Leave to marinate in the refrigerator for 16 hours.

7. Preheat the oven and bake the muscle in a heat-resistant dish, on baking paper, without a lid, at 200 degrees, for 20 minutes. The meat will be pink in the middle and juicy. I left it for 30 minutes because my family refuses the pink meat in the middle, although that's how I like it and that's how it's recommended. I browned it a little under the grill for 3 minutes (the tray on the middle step).

1. Wash the lemons with cold water. Dry them with a paper towel. You peel only the yellow peel without the white part under it. In a saucepan, boil the water and when it boils, put the shells, the water should be just enough to cover them well. Boil them for 1.5-2 minutes. Repeat the operation 5 more times: strain them by throwing water, put new water to boil without shells and when it boils, put the shells for another 1.5-2 min. A total of 5-6 times this cycle is repeated. The goal is to cut the bitter taste.
2. Then put them in the blender cup. Add the oil and 50ml of water, salt, sugar and lemon juice.
3. Mix for 20-30 seconds at low speed, then at maximum. You will get a creamy sauce, with the consistency of mayonnaise. If you want it thinner, mix it with water, about another 30 ml. Gradually add and try.
4. Store in the refrigerator in a glass bowl with a lid. I put it in the jar. It stays ok for more than a week.
It goes very well with fish, asparagus, duck, beef, vegetables and steamed fruits. It is sour but it also has a discreetly bitter tint that if you dislike it you can extinguish it with even more lemon juice (I give my opinion).

1. Wash and peel celery. Cut it into cubes of about 2 cm and boil it in water + milk + salt enough to contain them and not remain dry. It takes about 20-25 minutes.
2. Drain them very well from the liquid, put them in a blender, put the butter on top of the pieces (they will melt instantly if they are hot) and after it has melted, add the cream.
3. Mix for about 3 minutes. Add more salt if necessary. You get a fine cream.
It goes well with: fish, chicken, pork, lamb and beef, but also with baked carrots, baked parsnips, cooked beets, pan-fried asparagus, grilled zucchini.

Seven foreigners, fined by the gendarmes, after being caught with ATVs on Muntele Mic: "It's not an off-road paradise!"

Seven foreign nationals were fined on Saturday with a total of 14,000 lei by gendarmes, after they were caught on the Muntele Mic Massif in Caraş-Severin County, while illegally making off-road trips in an area protected by law, informs Agerpres.

& # 8222The Little Mountain is not off-road paradise! Today, they applied fines amounting to 14,000 lei to those who thought that on Muntele Mic you could ride an ATV without respecting the laws and nature & # 8221, the Romanian Gendarmerie announced on Saturday.

The authorities transmitted that the mountain gendarmes from the Muntele Mic Post patrolled the mountain routes and caught in the forest fund seven people of foreign origin who did not respect the legislation and entered with the ATVs without the approval of the forest fund administrator.

& # 8221To the seven off-road lovers, the mountain gendarmes presented the legislation regarding the use of off-road vehicles in the natural areas, at the same time being applied seven contravention sanctions in the amount of 14,000 lei. It is not through sanctions that we must be aware of how important nature is! & # 8221, the Romanian Gendarmerie specified.

Goodies from Oana

- 2.5 kg crucian (it is possible another fish: herring, mackerel or any fish with many bones)
- 5 tablespoons oil
- 5 tablespoons of vinegar
- 3 bay leaves
- a teaspoon of peppercorns (even more if you like more spicy)
- salt to taste

The other day I bought two crucians for the fire beauty: big and fresh. I really like crucian carp, the only problem is with the bones. He has so many.
I had the courage, I cleaned them well, I portioned them and I started to prepare them. A simpler recipe like this doesn't really exist.


if I were a girl I would ask about the picture with the crucian :))))))))

I have to disappoint you: these crucians had eyes. 2 :)
And they were a little inert. Poor dead of them, as alive I do not like on the plate. I wag my tail a little and spread the lemon juice.

I also like the crucian in pieces and whole: d. even if it's fasting now and I shouldn't be so greedy, but I'll take advantage of the dismissals: d
signed: cu_cine_ai_mancat_caras_anul_past

You should know that even now I think about how good that grilled crucian was! The million bones was just that, to keep us at the table as long as possible :)

Very good. I tried the recipe and the bones really disappeared.

Yesterday I made this recipe. with small additions:
onion, hot paprika and a drop of broth.


:) I'm glad the recipe was a success. Reading the comment, I started the day in an excellent way! Thanks for the appreciation too!

Indeed, small differences can add a lot of flavor! The recipe can be applied to any fish with bones, for example to herring that has a wonderful taste!

I put it in the oven now, exactly Oana's recipe. so if it doesn't work out. Oana is to blame! . the anonymous person above says that he also put onions, this must completely change its taste, I think that even with the curl it comes out a kind of plate!
Anyway, thanks for the recipe Oana, I was a little lazy to start grilling or frying. Kiss

Honestly I think there is too little vinegar to macerate the bones even in 5 hours :)

Maybe I was lucky with a fish with osteoporosis :)
Honestly, I haven't had any problems so far. The crucian is bothered by those many small, sharp bones. The spine and the "ribs" are still felt, easily removed from the fish. But the rest of the meat is eaten very easily, without fear of feeling the bones. I also gave it to the children :)

I have made this recipe several times with various varieties of fish.
They came out extraordinarily good and boneless.
Thank you very much!

What should be the temperature of an electric oven for this recipe?

Korean style marinated zucchini

Korean-style marinated zucchini - a recipe with a photo from the category & bdquoumple a basin and you will not regret & rdquo. Why? Because, first of all, it's incredibly tasty. And secondly, zucchini consists mainly of water and fiber and therefore does not spoil the figure. The Korean-style zucchini snack will be fully cooked in 12 hours. in the evening - we cook, and in the morning you can already eat them. Such a snack is kept in the refrigerator for a long time, because it contains vinegar, salt, oil. They are all natural preservatives (don't be intimidated by the word, it's not always a bad word). They perfectly preserve the quality of the product and only improve their taste over time.

In this wonderful appetizer, you can use not only tender zucchini, but also very old specimens. Tough and huge. Which you probably had time to think about: & bdquoDrop them or what? & Rdquo. Don't throw it away! Have a wonderful snack! With potatoes or under strong drinks - it's very good!

To prepare Korean-style zucchini, the vegetables are lightly cooked and then aged in vinegar and soy sauce. Therefore, even & bdquodovlecel old & rdquo sincerely, become delicious. Although, of course, we must recognize that young pumpkins are tastier in any form.

One point is worth mentioning. If you are in the Korean diet in the best conditions, you may want to add more pepper and garlic. However, it is recommended that you do this after you have finished marinating and removing the "first sample". We also remind you that recently we offered another recipe for cooking pickled zucchini in a hurry.

- 1 kg of pumpkin-
- 2 carrots-
- 2 onion heads-
- 3 cloves of garlic-
- 2 meals. soy sauce-
- 1 meal. a tablespoon of apple cider or table vinegar-
- 1/2 cup vegetable oil-
- ground black pepper and / or red pepper
- salt.

Mine, peel the pumpkin seeds and peel. If we use young pumpkin, you can cook directly in the skin and without peeling the seeds (they do not feel on the little ones).

Cut the zucchini into small slices.

We take a saucepan with water (quantity - to cover the zucchini). We pour the pumpkin into it. We put a hot stove and wait for the water to boil.

As it boils, remove the pan. We decant the water through a sieve or a collider. We turn pumpkins into deep dishes.

Coarsely - in half rings - chop onion-turnip. Three carrots on a coarse grater or cut into thin strips.

Fry the carrots and onions in vegetable oil.

Toss the garlic cloves in the vegetables. Pour in a tablespoon of vinegar, the rest of the vegetable oil, two tablespoons of soy sauce. Salt and pepper. We make a small fire - just a few minutes, not more.

Put the resulting vegetable marinade in a bowl with the zucchini and mix. Cover the zucchini and allow to cool on the table. As soon as the vegetables reach room temperature, they can be sent to the refrigerator for 1/2 day for final marinating.

Korean style marinated zucchini are ready! Enjoy your meal!

Starinskaya Lesya

Marinated Fern: 7 Recipes

Fern Orlyk Ordinary (Pteridium aquilinum) - is not the most decorative. It is usually avoided by landscape designers and planted, except those on the outskirts. But the eagle can be eaten. And it's delicious! Marinated fern is increasingly appearing on store shelves, but it is not cheap. In the meantime, it can be easily prepared on its own.

Much less than bracken, it is known as the edible plant Ostrichnik Ordinary (Matteuccia struthiopteris). It is much larger and is often grown as a decorative crop. The taste of these ferns is significantly different.

Video: Marinade - thats the SECRET of delicious fish! Boneless CARP with a crisp crust! #715 (July 2022).


  1. Digami

    Instead, critics write their options better.

  2. Jenyd

    Speaking frankly, you are absolutely right.

  3. Honi

    Prompt, where I can read about it?

  4. Meran

    I am sorry, that has interfered... At me a similar situation. Let's discuss.

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