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Hake trunk in breadcrumbs

Hake trunk in breadcrumbs


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Serve with lemon or cool sauce.

  • 1 kg hake trunks,
  • salt,
  • pepper,
  • 2 eggs,
  • White flour,
  • pesmet,
  • oil.

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Breadcrumbs in breadcrumbs:

Clean the fish, cut into suitable pieces. I removed the bones from the sides, they pull from the tail to the head and only the spinal cord remains. Add salt and pepper, add flour, egg and then breadcrumbs and fry over medium heat.

Fry on both sides, serve with lemon.


Fried hake trunk.

Hake is my favorite fish and this method of frying is also my favorite, I hope you like it.

For this recipe you need the following ingredients:


1 kg cod trunks,
50 g of white flour,
1 teaspoon pepper,
1 teaspoon garlic powder (optional)
1 teaspoon sweet paprika,
2 teaspoons salt,
frying oil.

Take the fish and cut it into smaller pieces and put it in a bowl and sprinkle a tablespoon of salt over it and leave it for at least 5 minutes with the salt.

In a plate, mix the white flour with the paprika and salt, if you have added the teaspoon of garlic powder.

Take the fish and pass it through the flour mixture well until it is completely covered.

After the fish is given through the flour, heat the oil you need oil to reach at least half of the largest piece of fish if not oil bath.

Heat the oil and reduce it to medium heat over high heat, and add the fish, fry for 2-3 minutes on each side, taking care not to burn it.

Remove the pieces on paper towels to get rid of excess oil.

It can be served with fried or baked potatoes or even mashed potatoes.

I am waiting for comments and recommendations for recipes that you want to see posted here, thank you.

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Cucumber soup with yogurt

& # 8211 200 g fresh cucumbers, 2 cloves garlic, 300 g yogurt, 2 tablespoons flour, 1 teaspoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried tarragon leaves, 1 teaspoon sugar, ½ teaspoon green peppercorns, 1 teaspoon red Tabasco sauce, 1 tablespoon oil, salt, ground black pepper, serving water- 100 g orange pepper, 1 tablespoon oil, ¼ teaspoon salt

Peel a squash, grate it and chop finely. In the oil heated over high heat, fry the garlic for 30 seconds. Add the cucumbers, ¼ teaspoon of salt, black pepper to taste, cumin, pour 50 ml of water, mix, reduce the heat to medium, cover with a lid and cook for 5 minutes. Remove from the heat, cool and strain.

In a pot mix the flour with the yogurt, gradually pour 1 l of water and mix. Put on medium heat until it boils, add curry powder, green pepper, sugar, ½ teaspoon salt, reduce the heat to low and cook for 8 minutes. Put the cucumbers, salt to taste and stir occasionally for 2 minutes.

Peel a squash, grate it and slice it. Heat the oil over medium heat, put the pepper, sprinkle with salt and fry for 1 minute.

We slice the soup, put slices of pepper on top and serve.

Good appetite! (if you liked it leave a comment)


How to make fish balls

a blender we will add potatoes boiled cut into cubes, fish cleansed of skin and bones, onion quality, garlic, eggs, pepper, butter, milk, the 2 tablespoons of flour, slices of bread squeezed well and we will mix everything until it formed a paste.

Then we take it out mixture a bowl and form balls which we will give through flour and breadcrumbs.

a pan in which we will put a larger amount of oil when hot, we will fry fish balls until they become gold.

We take them out on a PLATEAU with absorbent paper to drain everything excess oil.


Culinary-waiter-household recommendations

Some preparations may occur in different services, as follows:

& # 8211 Pâtés and triangles can be served as snacks or as entrees

& # 8211 Some egg dishes are served as snacks, although they are part of entrees

& # 8211 certain fish dishes and some entrees can be served at the first service, without, however, being actual snacks

& # 8211 ham can be served both as a snack, as an entree and as a basic preparation, when assiette anglaise is offered

& # 8211 certain basic preparations can be served as entrees, especially in smaller portions, without, however, losing the quality of basic preparation

& # 8211 Watermelon and grapefruit can be served as a snack and as a dessert

& # 8211 In some cases, cheeses can be served as snacks or entrees, but are usually offered after the main course

Regardless of the nature of the meal - lunch or dinner - the scale allocated to it, the menu must include the basic dish and dessert.

A single range of cheese is never offered (the consumer must be able to choose).

If ice cream has been offered at a regular meal, lunch or dinner, fruit is no longer served.

It is not recommended to include a fish dish, if caviar, batog, sardines, herring with onion, gujon, etc. were offered for snacking.

To write a menu correctly, avoid:

& # 8211 two dishes with similar basic raw material (meatball and sarmale soup, white bean soup and white bean ram, green lettuce soup and the same salad in combination with steak, etc.)

& # 8211 two dishes with the same preparation (fried carp and breaded schnitzel, grilled cod and grilled beef, swiss soufflé and vanilla soufflé, bonne-femme salami and au gratin macaroni)

& # 8211 two dishes of the same meat (Transylvanian pork soup and pork leg on the tray, chicken soup with tomatoes and chicken with peas, lamb borscht and lamb with spinach, etc.)

& # 8211 two game dishes (deer terrine and grilled wild boar chop)

& # 8211 two dishes with the same garnish (brine salami with natural potatoes and pork chop on the tray with french fries)

& # 8211 two dishes with the same sauce (fish carp and marinated meatballs)

& # 8211 two desserts containing fruit (strudel with apples and apples, tart with cherries and cherries, tart with strawberries and strawberries with cream, etc.) in fact, a single dessert is enough for a regular meal.

Culinary dishes are specific to each people, being influenced by climate, soil production, religion, lifestyle, traditions and customs. The culinary preferences of peoples are very diverse, even within the same country, there are differences from one region to another, especially if they are located at great distances.

It is very important for international tourism to know the preferences of some peoples with old culinary traditions such as the French, English, Germans, Italians, Hungarians, Russians, etc.

American and English tourists.

Prefers quality services and dishes. The English really appreciate lamb, battalion, ram, and the Americans, beef, first, then pork and poultry. Toast or butter toast are indispensable at any meal, as are industrial sauces and spices.

Breakfast, by definition, is rich and varied: coffee with milk, chocolate with cream, tea with milk, toast, butter, jam or honey, egg dishes (eggs with ham or ribs, eggs in a glass, omelets ), cold steaks of veal, poultry or pork. Specifically for this meal are corn-flakes or porridge. Also offered are fresh vegetables and fruits, fruit and vegetable juices, mineral waters.

Breakfast consisting of 4-5 services, starts with a cold or hot snack (melon, grapefruit, shrimp cocktail, salad of vegetables), continues with a fish dish or an entree (large fish is preferred - cod, catfish, sturgeon , blind - grilled or fried as entrees: from pasta, vegetables, vegetable soufflés, etc.). The basic preparation can be: veal and beef on a tray or grilled with vegetables, with assorted salads, mutton with white beans or vegetables, turnips, escalopes, etc. The dessert can be chosen from puddings, soufflés or ice cream. It ends with cheese and fruit.

Dinner is generally a lighter meal starting with a soup - cream or consommé, then assorted cold steaks (veal, chicken, pork) or mixed - grill, or grilled specialties of veal, beef, lamb or pork, with vegetables and salads .

Dessert at dinner is also easier - a dessert of fruit, fruit or ice cream. Favorite appetizers are: gin, vodka, whiskey, dry cocktails. She prefers high quality white and red wines, and ends her breakfast with filter coffee, accompanied by digestives.

The cuisine of Arab countries is characterized by the use of mutton, poultry, cereals, vegetables and dried fruits. Arabs do not eat pork.

The specific dishes are: mechoui, couscous, tajine, kefta, chebab.

For breakfast, prefer tea (mint, marjoram, basil, jasmine), coffee, toast, crispy buns, butter, jam, egg dishes, not too salty cheeses. You can also offer fresh vegetables and fruits, fruit juices (oranges, pineapples).

Breakfast is served with a snack of vegetables, fish or eggs. You can also offer a cream or lentil soup. The basic preparation is made of ram or chicken: ram or lamb on the grill, grilled ram chop, chebab, ram skewers, chicken pilaf, poultry broth, chicken with cream, ram stew, meatloaf steak Cow. The favorite garnish is rice, but also eat green beans, cabbage, peppers.

Puff pastry appears very often in pastries: baklava, walnut cakes, almonds, hazelnut ice cream, fresh fruit.

Dinner is a lighter meal, consisting of a snack or a dish of fish and steak of ram, lamb or baked chicken, with rice garnish. For dessert, the same assortments are offered as for breakfast.

Those who have adapted to European habits drink arak, beer, vermouths, bitters, vodka, gin, etc.

Bulgarian cuisine is very similar to that of neighboring countries. Bulgarians eat any kind of meat, but prefer sheep meat.

Breakfast is hearty, consisting of sweet milk, coffee with milk, less tea and often yogurt and sour milk. It offers cheeses, egg dishes, sausages, butter, jam or honey and, of course, pastries, buns or croissants.

Breakfast is served with soup, borscht or beef, pork, chicken or sheep soup. Yogurt is used for sour. You can also offer a fish dish then, enjoy eating moussaka, stew, pots, sarmale, chebab, beef or poultry broth, baked or grilled steaks.

Salads include bell peppers, tomatoes, green cucumbers, radishes, onions to which are added hot peppers and grated cheese. He also enjoys pickling: sour cucumbers, peppers in vinegar, white cabbage core with paprika, etc. For dessert, they prefer culinary sweets: pies, baclavale, rice pudding, ice cream or fruit.

Dinner begins with a cold or hot snack, continues with a steak, turnips, escalopes, organ stews, accompanied by vegetables and salads and ends with a dessert that is chosen from the same assortments as breakfast.

As drinks, they prefer brandy, whiskey, vodka, but also white and red wines, dry and semi-dry.

They are big consumers of vegetables in any form and fresh fruits.

Breakfast includes specific non-alcoholic hot drinks, butter, jam, jam, horseradish with horseradish or mustard, egg dishes, ham, toast, simple cake. It also prefers fruit and vegetable juices, mineral water.

Breakfast begins with poultry salad with apples, sausages, sausages and other snacks. Cumin soup, cabbage soup, goulash soup, sweetened tomato soup, vegetable cream, cauliflower cream, etc. can also be offered.

The basic dish is chosen from beef or pork steaks, pork schnitzel à la Bratislava, chicken goulash with cream, pork, beef and poultry dishes with vegetables, poultry and white sauce dishes, fresh sausages or smoke sweet cabbage.

For dessert, he gladly accepts puddings, strudels, pancakes, papanas, fruit salad and fresh fruit.

Dinner can start with a snack or a fish dish, followed by a basic dish: grilled or baked steaks, with vegetables or pasta and assorted salads, then as a dessert: fruits, compotes, ice cream.

Among the drinks, he prefers beer, but also dry and semi-dry wines, of course appetizers - vodka, brandy, whiskey. Filter coffee is preferred especially for breakfast, accompanied by digestive drinks.

Prefers beef, mutton and poultry. Do not eat pork. The most commonly used thermal process is frying, and for certain sweets the sweet-salty mixture is used.

Breakfast is usually a continental breakfast with added egg dishes, cheeses, fresh vegetables and fruits, fruit and vegetable juices.

Breakfast begins with a snack of eggs or vegetables or a cream soup. Continue with fish, and the basic preparation offers beef and mutton steaks with garnishes, spicy beef and poultry meatballs with vegetable purees. He also eats variously prepared turkey and duck dishes. For dessert you can offer: baclava, sarailie, puff pastry, pie, ice cream and lots of fruit.

Dinner is a lighter meal that offers snacks or fish dishes and then beef or lamb steaks, or ram, with assorted side dishes and salads. The dessert is chosen from the same varieties as for breakfast.

As drinks, he prefers semi-dry and sweet wines and soft drinks.

He prefers full meals, prompt service, quality food and fine drinks.

Breakfast consists of a hot non-alcoholic beverage (coffee with milk, cocoa, milk chocolate, etc.), butter, honey, jam, jam, egg dishes, cold steaks, croissants, toast. It also requires various fruit or vegetable juices, mineral waters.

Breakfast begins with an assorted cold or hot snack, continues with a fish dish or an entree. The basic preparation can be lamb or mutton, beef, game, pork or poultry (in this order being preferred). Turnstiles, medallions, blankets, grills, grills, skewers, trays are the most requested dishes and ways of preparation. Salads are indispensable, offered in association with the dish or as a separate service. It also requires a lot of vegetables and sauces.

From the multitude of cheeses that exist, they choose 1-2 assortments, accompanied by toast and butter. The dessert can be a dessert or confectionery - pastry, fruit or ice cream.

Dinner is easier: a soup - cream or consommé at first serve, then a fish dish or a steak, usually on a platter, with vegetables and salads. It ends with a confectionery dessert, fruit or ice cream. As drinks, he prefers appetizers based on vermouths, bitters, then digestives, brandy and brandy liqueurs, he also enjoys champagne.

Appreciate quality dishes.

Breakfast is rich and varied: coffee with milk, milk chocolate, butter, jam, jam. Egg dishes are indispensable, pressed ham, sausages, horseradish sausages, fresh vegetables. Also offered are toast, croissants, cake, cake.

Breakfast begins with an assorted snack, cold or hot: canapés, melon with smoked ham, raw salad, poultry liver with mushrooms, sausages sautéed in butter, foil, ham croquettes, mushrooms. Prefer soups - cream and consommés, less soups and sour borscht. Among the fish dishes, those from large fish are recommended: brine, grilled, cod fillets, catfish. He doesn't appreciate caviar.

For the main dishes we recommend: beef and poultry with boiled vegetables and horseradish, with cream, beef steaks, veal, grilled or on a tray, with garnishes and salads also, steak with an egg on top, hamburger steak (minced, fried, round beef), breadcrumbs, etc. for dessert: puff pastry, soufflés, puddings, strudels, ice cream, fruit, etc.

Dinner has as its first service a hot or cold snack, reduced in quantity or a soup - cream. Grilled fish dishes, cold fish with mayonnaise, assorted cold or baked steaks with vegetables and salads can be offered. The meal ends with a confectionery dessert, ice cream or fruit.

Cocktails, snacks, bitters, vermouths are favorite appetizers. Beer is the most requested drink at all meals and throughout the day. However, it also prefers dry and semi-dry white wines.

Recognized worldwide as large consumers of pasta, they also have among their preferences fish and shellfish dishes, chicken, etc. Use butter and margarine mixed with butter for hot dishes and olive oil for cold ones. The specific dishes are: pizza, ravioli, cannelloni, gnocchi, spaghetti, risotto, osso & # 8211 buco milanez, minestrone.

Breakfast: cocoa milk or coffee with milk, with or without cream, milk chocolate, butter, jam or honey, bakery products, toast or toast, egg and vegetable dishes (tomatoes, bell peppers). He also prefers fruit and vegetable juices.

Between 10 am and 12 noon, eat certain small snacks - sandwiches with anchovy fillets, sardines, crayfish tails, mushroom pies, poultry liver - which accompany the traditional aperitif of vermouths or cold vermouth cocktails.

Breakfast begins with a cold or hot snack, based on eggs, puff pastry, sausages. Specifically, watermelon with Parma ham is offered. Enjoy with pleasure soups or sweet soups (chicken with tomatoes and cream), consommés. Pasta, in general, very popular, is not missing from any meal, either as a separate dish or as a side dish to basic dishes. If no soup is offered, he appreciates fish dishes.

As a basic preparation, it gladly accepts sausages made from veal or liver and kidneys with rice garnish, roast beef on the tray, turnips, escalopes with mushrooms and cream. Assorted garnishes consist of potatoes, rice and pasta. Dessert: soufflés, puff pastry, fresh fruit, ice cream.

Dinner can start with a snack or a soup - cream, or consommé. You can offer fish dishes (meunière, au gratin) or pasta. The basic preparation is chosen from grilled beef steaks, grilled chicken, lamb steaks, pork chop or Milanese lamb, with assorted vegetables and salads.

The dessert is chosen from the same varieties as for breakfast. Vermouth or bitter is your favorite appetizer, as well as dry vermouth cocktails. Prefers white and red wines, semi-dry and sweet.

Tourists from the former Yugoslavia.

Although it has suffered from the influences of the neighboring peoples, the cuisine of the former Yugoslavia retains the peculiarities of each region. Sheep is preferred, but beef, pork and poultry are also eaten.

Breakfast is usually made of tea, coffee with milk, butter, jam, honey, egg dishes, cheeses, sausages, bread.

Breakfast begins with a cold snack containing cheese or cheese and continues with a soup or fish dish. Enjoy Serbian pots, ram skewers, grilled steaks with vegetables and assorted salads. For dessert, he prefers puddings, baclavale, sarailii, ice cream and fruit.

Dinner is generally a lighter meal, consisting of a snack or fish dish, then steak with assorted vegetables and salads and a dessert, which is chosen from the same components as for breakfast.

The national drink of the Serbo-Croats is slibovita, but they also prefer brandy, vodka, beer, dry and semi-dry white and red wines. I usually drink Turkish coffee or a filter at lunch.

Hungarian cuisine enjoys a great reputation in the world for the richness and refinement of the dishes, for the taste and variety of spices used.

In modern cuisine, lard and ribs, onions and cream dominate. The basic spice is paprika, found in four typical Hungarian basic dishes: goulash, pörkölt, stew and paprika.

Breakfast consists of the elements that are found in most peoples in this area.

Breakfast begins with goulash soup, cumin soup, or bird or cow soup with the respective broths. Continue with a freshwater fish dish or an entree, then as basic dishes: goulash, chicken paprika with dumplings, stuffed cabbage, dishes cooked with pork and beef, baked or grilled steaks, turnips, etc. . For dessert, they prefer: strudel, puddings, varga-beles, papanas, pies and especially fruits.

Dinner can consist of a snack or an entree, a basic preparation - baked or grilled pork, beef, lamb or ram steak, accompanied by assorted vegetables and salads and a dessert that can be chosen from soufflés, ice cream, pudding from pancake sheets with cottage cheese, etc.

Appetizers with high alcoholic strength are preferred: vodka, shrimp, brandy, fruit spirits. Consume with pleasure, in the dishes with which it is associated, white and red wines.

Nordic tourists (Swedes, Norwegians, Finns, Danes).

He prefers the preparation of dishes with butter and cream, with variety and richness of menus based on fish meat, vegetables and dairy products, strong alcoholic beverages.

Breakfast is rich and varied, with hot non-alcoholic drinks, butter, jam, egg dishes in any form, cold steaks of veal and pork, ham, toast, fruit juices.

Breakfast can be started with fish-based snacks, sandwiches made with veal steak and poultry breast, eggs with mayonnaise and tartar sauce. Continue with a soup - cream or consommé, but do not prefer sour soups. Being large consumers of fish, hot or cold dishes from cod, sturgeon, catfish, etc. are recommended. The basic preparation can be beef, lamb, battalion: veal escalope with cream, veal schnitzel, breaded veal chop, with garnishes and salads. He also enjoys stewed cooked dishes. For dessert, he prefers puddings, soufflés, strudels, pies, fruits.

Dinner is generally lighter, starting with a cold or hot snack of large fish, and the basic dish can offer assiette - anglaise or baked steak with vegetables and salads. Dessert is also light, generally fruit-based.

Toast should be provided with toast and butter. They are recognized as great lovers of strong alcoholic beverages (whiskey, gin, vodka) that they consume as an aperitif, but also during meals. I enjoy drinking wine and beer.

Dutch cuisine is similar to Belgian and German, an important place being occupied by meat and fish dishes and famous cheeses (Edam, Guda).

Fish dishes are particularly tasty, with spices, butter and cream, as well as various sauces.

Breakfast is rich and varied: lemon tea, coffee with milk, butter, jam, jam, cream, toast, egg dishes, ham, fruit and vegetable juices, fruit.

Breakfast has as a first service a snack, which can include sandwiches with fish, ham, cold veal steak, crayfish tails.

The Dutch are big lovers of crayfish, lobsters, lobsters and fresh fish dishes (cod, sturgeon, trout, mackerel), prepared in all known ways.

Do not eat sour soups, preferring sweetened salads and vegetables, boiled and au gratin. As a basic dish, eat veal escalope with mushrooms and vegetables, chicken with cream, turnips, pancakes with garnishes and assorted salads. Souls, puddings, pancakes, fresh fruits are the favorite desserts.

Dinner can start with a soup, a cream, or consommé and continue with a cold steak of veal or poultry, steak on the tray with garnishes and assorted salads. Prefer sweet & # 8211 sour sauces, some compotes or fruit purees in combination with steaks. For dessert, in addition to those for breakfast, we also offer fruit salad, ice cream specialties, cakes, etc.

The favorite drinks of the Dutch are: juniper (juniper brandy), whiskey, gin, dry and semi-dry white and red wines, beer, and as a liqueur, lawyer and curaao.

Polish cuisine is very similar to Russian, but with influences from other peoples (Italian, Austrian, German cuisine).

The favorite meat is pork, and as vegetables, cabbage. Polish pastry is tasty, plentiful and varied.

Breakfast is usually full (continental), to which are added cold meat, sausages, egg dishes, cheeses. Prefer tea to which cream or milk is added, butter is indispensable: jam, jam or honey (Poland is a major producer of honey). There is no lack of pastries, toast, cake, croissants.

Breakfast begins with a snack or broth. Barszcz (neighboring Russian borscht) is a clear beetroot soup, which becomes on holidays Barszcz wigilijny (New Year's soup) with beetroot and mushroom juice. Butcher's meat is braised or prepared as a stew. Stuffed dishes are appreciated. The dishes are accompanied by vegetables (cabbage, potatoes, peas) and various salads. Cooking desserts, ice cream or fruit are offered.

Dinner starts with a snack, and as a basic preparation steaks on a tray or grilled, with assorted vegetables and salads. Desserts for cooking or confectionery, or fruit are offered.

Favorite drinks are strong appetizers (vodka, brandy, whiskey) as well as dry and semi-dry white wines, beer.

Prefers quick serving without too long breaks. They consume more bread than other peoples and prefer it in a varied assortment (white, intermediate, black).

Breakfast is consistent, with, in addition to the complete, egg dishes (omelet, mesh), fried fish, pork, herring, smoked mackerel, sausages, roasts, schnitzels, fresh vegetable salads, pasta, dairy products ( yogurt, cream, kefir, sana, sour milk, of course, Russian tea.

Breakfast is also hearty, with 4-5 services. Start with a snack or soup. Cold or hot snacks, assorted, prefer them with smoked fish, caviar, salads, fresh vegetables, croquettes, pan-fried sausages, puff pastry, etc. Soup or borscht with or without meat is consistent, with lots of vegetables and cream. They are big consumers of fish - zacusca, carp pots, grilled catfish, brine, etc., if they were not offered for a snack.

The basic preparation can be with minced meat (peppers, tomatoes, stuffed pumpkin) or steaks of beef, pork, sheep or lamb with assorted vegetables and salads, organ stews, simple or assorted steaks, etc. Kitchen sweets can be chosen from: puddings, papanas, dumplings, iofcale. Enjoy eating assorted fruits and various varieties of ice cream.

Dinner is smaller in quantity. It can start with a cold or hot snack. The basic preparation can be a grilled poultry or pork steak or, exceptionally, large fish. Assorted side dishes and salads are provided. Fresh fruits and desserts from the kitchen - confectionery, or tea end this meal.

As drinks, he prefers strong appetizers (vodka, shrimp, brandy), dry wines, sparkling wine and beer.

Spanish cuisine is distinguished by its variety of specialties, but also has a number of regional features: pork and rice in the south, beef and potatoes in the north, mutton and chickpeas in the center, fish and seafood on the ocean coast, and the sea. Spanish cuisine also took from the Moors the art of making rice, discovered the art of using peppers, and introduced all tomato-based combinations to Europe.

Specific dishes of Spanish cuisine are: gaspacho, olla podrida, paella, tapas, etc. It prefers any kind of meat and fish, marine and oceanic, and the soups are prepared with different meats and vegetables, being served hot or cold.

Olive oil is used a lot, and saffron and pepper are preferred among the spices. Breakfast contains as a non-alcoholic hot beverage coffee with milk, cocoa with milk, milk chocolate, then butter, jam, jam, egg dishes, sausages, toast (preferably white), fruit and vegetable juices, fresh fruit.

Breakfast begins with a spicy snack or a hearty soup, continues with a fish dish (cod, salami, trout, catfish) and then steak on a tray or grill. Prefers defatted and to which wine is added. For steaks, vegetables are recommended - garnishes and assorted salads. Favorite desserts are those based on puff pastry, puddings, tarts, pancakes and fruit.

Dinner is generally a lighter meal starting with a soup - cream or consommé, followed by a steak that can be even from game (partridge, wild boar), with side dishes and salads. For dessert, in addition to those stated for breakfast, we offer pastries with sugar and almonds, rolled cakes with jam, biscuits with cinnamon and pineapple.

Favorite drinks are low-alcohol appetizers (vermouths, bitters), as well as wines. He enjoys drinking beer and cider.

Turkish cuisine has left its mark on many countries in the area (North Africa, the Middle East, the Balkan countries, even France, etc.). The mezeș, chebabul, musacaua, baclavaua, cataiful, shit, etc. are due to the Turks.

Preparatele specifice bucătăriei turcești sunt: musaca, chiche chebab, döner chebab, imam baildî, yalanci domas.

La micul dejun se oferă cafea cu lapte, cacao, unt, dulceață, miere, preparate din ouă, brânzeturi, iaurt, pâine prăjită, fructe, sucuri de fructe.

Dejunul poate începe cu o gustare sau o supă – ciorbă, apoi se servește un preparat din pește. La preparatul de bază carnea preferată este cea de berbec, apoi de vacă și de pasăre, iar ca legume – vânăta.

Consumă cu plăcere musaca din orice legume, pilaf cu una din cărnurile preferate, sărmăluțe în foi de viță, chebab, frigărui de berbec, dovlecei umpluți, văcuță cu bame, cotlet de batal cu fasole albă etc., iar la desert: baclava, sarailie, cataif, plăcintă, înghețată, pepene galben și verde, fructe etc.

Cina are ca prim serviciu o gustare (castraveți verzi cu iaurt, scoici umplute cu orez, ceapă tocată, sămânță de pin, stafide și condimente), apoi o friptură de miel, batal sau berbec cu garnituri și salate, iar la desert: plăcinte, budinci, înghețată, fructe.

Băutura națională este cafeaua, dar se bea și raki, vinuri.

189. Reguli de servire. Pentru realizarea unor servicii de calitate se impune respectarea de către toți lucrătorii a următoarelor:


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( 5 puncte / total voturi: 84 )

Arvy acum 9 ani - 29 August 2008 21:47

Re: Peste prajit cu malai

care e faza cu laptele? ce-i face pestelui?

PS bestial site-ul. asa pot trage sperante sa intru si eu in bucatarie (pt altceva decat a manca si spala vase)

angela acum 9 ani - 29 August 2008 21:52

Re: Peste prajit cu malai

arvy mama,laptele il marineaza ,adica ii da gust ,sapoare mai buna si scoate din el ce e rau!hai ca daca ne mai frecventezi mult lesina soacra cand te vede la cratita!

Ioana acum 9 ani - 29 August 2008 21:58

Re: Peste prajit cu malai

chestia cu laptele e ceva special invatat de multa vreme: daca ai peste congelat il pui asa inghetat in lapte si-l lasi sa se dezghete acolo. astfel va avea gust ca de peste proaspat, nu ca unul de la congelator, prins de nu stiu cand si trecut prin supermarketuri. laptele ia mirosul puternic de peste, care apare cand acesta nu e proaspat. faci asta si daca peste e de pe gheata. doar daca esti norocoasa si absolut sigura ca pestele tau e prins cu cel mult 2 zile inainte si tinut la frigider sari peste pasul asta.

multumim pentru aprecieri

Ioana acum 9 ani - 29 August 2008 22:01

Re: Peste prajit cu malai

ce sincronizare! suportul tehnic functioneaza de minune pe siteul nostru

Ella acum 9 ani - 29 August 2008 22:06

Re: Peste prajit cu malai

thanks!
Nu-mi aminteam de ce pestele pe care-l prajesc eu nu e la fel de crocant ca cel pe care-l facea bunica mea.Noroc cu voi ca mi-ati amintit de malai. deh,batranetea mea,am lapsusuri grave.

Ioana acum 9 ani - 29 August 2008 22:12

Re: Peste prajit cu malai

inca un sfat pentru pestele congelat: nu-l dezghetati niciodata fortat (in apa calda sau la microunde. ) carnea se va inmuia sau va deveni "buretoasa". oricum pestele dezghetat fortat nu mai e bun de nimic. il dezghetati la temperatura camerei sau si mai bine il puneti la frigider (va dura mai mult, dar daca il puneti de seara, pana dimineata e dezghetat)

Arvy acum 9 ani - 30 August 2008 18:06

Re: Peste prajit cu malai

multumesc pt explicatie! (e o combinatie relativ aiurea asta cu lapte si peste dar am incredere in voi)

@angela: pai sa stii ca acum ca am descoperit site-ul mi-am propus sa-i provoc niste lesinuri zdravene soacrei.

sugestie: faceti sectiune cu sfaturi (gen asta cu laptele) si eventual pt blonde lenese (ca mine)

altfel. numai bine (sunteti in folderul cu favorite..ca pana ma apuc de reprodus retetele imi catesc ochii)

angela acum 9 ani - 30 August 2008 18:18

Re: Peste prajit cu malai

linistita doar vezi poza ca rezultatul e bun,noi incercam sa dam micile trucuri la fiecare reteta!pana una alta incepe cu ceva mai simplu(gen guacamole) dupa care te poti specializa!

Ioana acum 9 ani - 30 August 2008 18:33

Re: Peste prajit cu malai

arvy, sectiunea cu sfaturi e in plan demult, si e deja in lucru

cu laptele nu-ti fie frica, nu se simte in produsul final

ramona acum 9 ani - 10 Septembrie 2008 14:51

Re: Peste prajit cu malai

este o reteta faina dar de ce se tine in lapte care este scopul

Ioana acum 9 ani - 10 Septembrie 2008 15:27

Re: Peste prajit cu malai

am scris mai sus, al treilea comentariu care e faza cu laptele. o sa scriu si la reteta sa fie mai usor de gasit

paula acum 9 ani - 22 Octombrie 2008 13:11

Re: Peste prajit cu malai

daca adaugati doua linguri de faina alba la malaiul prin care se trece pestele se obtine o crusta mai bine legata iar gustul e suprem! incercati

Ioana acum 9 ani - 22 Octombrie 2008 14:39

Re: Peste prajit cu malai

doina acum 8 ani - 12 Februarie 2009 14:16

Re: Peste prajit cu malai

imi place mult pestele si ma bucur cand gasesc ceva care sa-l faca mai special cum e faza cu laptele

andreutza acum 8 ani - 29 Iulie 2009 19:40

Re: Peste prajit cu malai

ai cumva idee de ce mi se lipeste mie faina de tigaie,si mi se strange pe peste?mentionez ca tigaia e de buna calitate. ast.raspuns.mersi

Ioana acum 8 ani - 30 Iulie 2009 08:24

Re: Peste prajit cu malai

ai incins bine uleiul inainte de a pune pestele? trebuie sa fie incins si dupa ce pui pestele dai focul la mediu spre mic sa aiba timp sa se faca in interior

nicol acum 8 ani - 10 Octombrie 2009 15:02

Re: Peste prajit cu malai

dar cred ca merge si fara a fi tinut in lapte

ildi acum 8 ani - 19 Octombrie 2009 16:40

Re: Peste prajit cu malai

yeap. cina din seara asta, foarte bun, iar ideea cu laptele la fel, doar ca nam avut rabdare, a stat vo 15min(era proaspat) in lapte pana mam dusulit
acest pestan cu cartofi prajiti si mujdei de usturoi si ma mai intreb de ce am celulita si sunculite pe unde nu trebuie

ramisimion acum 8 ani - 28 Octombrie 2009 19:30

Re: Peste prajit cu malai

super ideea cu dezghetatul pestelui in lapte, am avut crap romanesc taiat sub forma de medalion congelat. vreau sa-ti spun ca ti-am urmat sfaturile si mi-a iesit de vis, crocant si un gust de milioane. cu mamaliguta si usturoi e genial!

Ioana acum 8 ani - 29 Octombrie 2009 11:14

Re: Peste prajit cu malai

rami, mama mea cand il facea tot felii de peste folosea, de tot felul, ce apuca sa ia de la pastravarie. noi aveam pastravarie la marginea orasului si iesea de milioane. Cand l-am facut prima data pentru prieteni m-au intrebat ce i-am facut de e asa bun, care e secretul ca doar ei mai mancasera peste in malai. si le-am zis ca l-am tinut in lapte fiindca al meu era peste din supermarket

mie imi place sa fac mujdei cu smanana langa el: [link]

ramisimion acum 8 ani - 29 Octombrie 2009 12:20

Re: Peste prajit cu malai

si mie imi place mujdei cu smantana, jumatatea mea a zis ca merge la peste mujdeiul traditional, adica usturoi frecat cu sare si apa. data viitoare o sa-l fac cu mujdeiul meu preferat.

nicolet acum 8 ani - 30 Decembrie 2009 06:47

Re: Peste prajit cu malai

nu am auzit dar am sa incerc si va anunt ce mi-a iesit.

debo acum 8 ani - 31 Decembrie 2009 15:40

Re: Peste prajit cu malai

imi place foarte mult reteta asta felicitari celei sau celui care a postato ma ajutat foarte mult.
Succes in coontinuarie!

Mirela acum 7 ani - 28 Martie 2010 14:32

Re: Peste prajit cu malai

Multunmesc!Mi-ai amintit cum se face pestele,mai n zis cum il faceam mama . acuma incerc si eu sper sa-mi iasa bun pt ca l-am pus in lapte
V-am pupat!Paste Fericit!

pompi acum 6 ani - 24 Ianuarie 2011 12:22

Re: Peste prajit cu malai

Va sfatuiesc, la mincat, sa-l udati cu un vin alb sec,servit rece.

monica acum 6 ani - 13 Aprilie 2011 00:51

Re: Peste prajit cu malai

steluta acum 6 ani - 26 August 2011 21:22

Re: Peste prajit cu malai

dupa ce sa prajit pestele,in uleiul ramas,pune ceapa taiata julien si prajeste-o pana se face aurie si crocanta si rastoarno peste pestisor marunt prajit. este o nebunie mancat cu mamaliguta.pofta buna!

steluta acum 6 ani - 27 August 2011 03:16

Re: Peste prajit cu malai

dupa ce sa prajit pestele,in uleiul ramas,pune ceapa taiata julien si prajeste-o pana se face aurie si crocanta si rastoarno peste pestisor marunt prajit. este o nebunie mancat cu mamaliguta.pofta buna!

tiron ionela acum 6 ani - 24 Octombrie 2011 20:02

Re: Peste prajit cu malai

corina acum 6 ani - 3 Noiembrie 2011 23:44

Re: Peste prajit cu malai

asta ma gandeam sa fac si eu dar faza cu laptele chiar nu am incercato.ms frumos de sfat.

irimia madalina acum 6 ani - 1 Decembrie 2011 23:30

Re: Peste prajit cu malai

super idee pestele prajit cu malai sau nu

roxy acum 6 ani - 3 Decembrie 2011 11:27

Re: Peste prajit cu malai

ms ms pt sfat am prajit peste merlucius in faina si nu am ales nimic din el esti o dulce

elena - germania acum 5 ani - 13 Ianuarie 2012 12:27

Re: Peste prajit cu malai

astazi sm sa incerc faza cu laptele sper sa-mi iasa bun, acum ma gindeam ce sa fac de mincare am scos peste, dar data trecuta mi sa cam prins de tigaie , astazi am sa-l moi in lapte si o sa pun ulei ma mult,multu,esc pentru sfat,

Elisa acum 5 ani - 14 Februarie 2012 13:08

Re: Peste prajit cu malai

Marea mea durere in bucatarie este ca nu stiu sa fac asa ca pestele prajit sa fie bun, sa nu-mi miroase toata bucataria a peste dupa aia si sa prepar mai des. Acum incerc reteta ta, chestia cu laptele o stiam doar la ficat (ii scoate amareala) dar la peste nu. Multumesc frumos, Ioana .

Ioana acum 5 ani - 14 Februarie 2012 14:36

Re: Peste prajit cu malai

laptele absoarbe mirosul puternic al pestelui, o sa-ti iasa bine.

Elisa acum 5 ani - 14 Februarie 2012 16:08

Re: Peste prajit cu malai

Foarte bun, mi-a iesit. Erau doi merlucius mari si i-am papat cu mamaliguta si mujdei ( mujdeiul l-am inceput cu apa si l-am terminat cu ulei de masline). Era prea putin mujdei, altadata fac din 2 capatani de usturoi.
Ioana, draga Ioana, nu stii cat eram de necajita, fiindca, desi stiu cat de sanatos e sa mancam peste, eu nu puteam face des. Te imbratisez. Multumesc tare mult.

delia acum 5 ani - 11 Martie 2012 16:19

Re: Peste prajit cu malai

dar oare daca il las de pe-o zi pe alta in lapte, la frigider, el fiind cumparat dezghetat, crezi ca e prea mult?

Yasmin acum 5 ani - 3 August 2012 13:18

Re: Peste prajit cu malai

flacara acum 5 ani - 18 Septembrie 2012 12:43

Re: Peste prajit cu malai si usturoi

ce bun este ku mamaliga si ostoroi

Stefan acum 4 ani - 1 August 2013 13:49

Re: Peste prajit cu malai

Malai, faina de malai, faina de porumb: am inteles ca-s trei lucruri diferite.
Ma lamuresti si pe mine, te rog!
Daca intra-adevar sunt diferite, stii un loc in Cluj unde pot gasi faina de malai si, mai ales, faina de porumb?

Ioana acum 4 ani - 1 August 2013 13:55

Re: Peste prajit cu malai

din cate stiu eu, faina de porumb se mai numeste malai. este faina pe care o folosim la mamaliga. nu stiu sa fie diferente intre acestea.

Stefan acum 4 ani - 1 August 2013 13:57

Re: Peste prajit cu malai

Ioana acum 4 ani - 1 August 2013 13:58

Re: Peste prajit cu malai

Laura Aioani acum 4 ani - 12 August 2013 11:53

Re: Peste prajit cu malai

Buna Ioana..Spui ca ai folosit merluciu cu piele dar ca ar merge si cu file. Tu ai incercat? iese bine crusta crocanta? Thanks

Ioana acum 4 ani - 12 August 2013 12:02

Re: Peste prajit cu malai

da, iese bine. eu fac asa si felii de peste si fileuri de peste si iese crusta crocanta.

denisa1999 acum 2 ani - 22 Mai 2015 21:45

Re: Peste prajit cu malai

Hi. Eu am incercat file merluciu dupa ce am tinut pestele in lapte mai mult de o ora si nu pot spune ca mi-a iesit ceva bun. Laptele ala inmoaie pestele complet si s-a lipit si de tigaia teflon si nici crusta cu malai nu s-a format. Chiar nu mai incerc a doua oara. La ficat stiam ca laptele il fragezeste si chiar se simte, dar aici nu am simtit nici un gust deosebit. Pestele e fraged si cred ca o ora e prea mult. Si daca ati facut crusta cu faina atunci nu se specifica nicaieri aici.

Ioana acum 2 ani - 23 Mai 2015 08:15

Re: Peste prajit cu malai

denisa, pestele a fost congelat? daca da si a devenit buretos si apos atunci a fost pastrat necorespunzator pe timpul congelarii (probabil a fost decongelat inainte si reinghetat). am patit si eu asta pe vremea cand luam peste congelat.


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Comments:

  1. Dairion

    Valuable information

  2. Garron

    your idea is useful

  3. Kardal

    The matter has been removed



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