We wash the geese very well in a lot of water and boil them for about 20 minutes. We then drain them, let them cool and cut them but not very small. We wash the pork muscle and dab it with a napkin. Cut it in half and then beat both pieces very well with the hammer. If it is too thick, you can first thin it with a knife. We wash the yellow pepper and the kapia, remove the spine and all the seeds and then cut them into thin strips. We clean the carrots, wash them and make strips. We clean the onion and cut it into slices. We cut the cheese into thicker strips. Season each piece of beaten meat with salt, pepper and a little hot paprika. Place pieces of onion, pepper, carrot, ghebe and cheese.
We roll each one as tightly as possible and tie them with silicone cords, but if you don't have one, hold them well with toothpicks. We place both rolls in a stove tray. We cut the tomatoes into cubes and put them in a bowl with their juice. Put wine, oregano, basil, thyme, salt, pepper and 1/2 cup of water on top. Mix well then pour everything into the pan over the rolls. If you have leftover vegetables from the cut ones, release them in the tray. We clean the garlic, cut it into slices and put it among the rolls.
Cover the pan with foil and put it in the hot oven for about two hours. During this time, uncover more and sprinkle with the sauce formed. At the end, for 15 minutes we leave everything uncovered to brown nicely. When it is ready, take it out to cool a little, then serve.
Along with some donuts in the sauce it goes very, very well. Have a great appetite!
Moss fillets stuffed with mushrooms
Heat 2 tablespoons oil over medium heat and fry the bacon for 8 minutes. Add the mushrooms, ½ teaspoon salt and pepper. Cook until mushrooms are soft. Add the garlic and cook for another minute.
Remove from the heat, add the breadcrumbs and 2 tablespoons chopped parsley. Allow the mixture to cool.
Soak 10-12 toothpicks in water. Wash and dry the pork with paper towels. Thread it so that you get a wide strip of meat in which to roll the filling. Cover with plastic wrap and beat with a meat hammer until it reaches 1 -1.5 cm thick.
Spread the mushroom mixture over the meat and run tightly. Catch with toothpicks so that they do not fall apart during baking.
Place the roll greased with olive oil and seasoned with salt and pepper on a hot grill. Roast it for 25-30 minutes, until a meat thermometer indicates 60C in its center.
Mix the remaining 3 tablespoons of oil with 2 tablespoons of chopped parsley, lemon peel, salt and pepper and spread this mixture over the roll.
Peppers stuffed with vegetables and cheese topping
Also from the category 200-400 calories / portion from the GOOD FOOD UK collection. Let me tell you why I didn't like it the most. I replaced the beans with green lentils, which I don't really like. I like the red one. Otherwise, the preparation is good to test for your taste. We would have liked more cheese, but watch out for calories, if you count them.
288 calories / serving
Preparation time 15 minutes
Cooking time 25 minutes
- 3 large bell peppers cleaned of the spine and ribs
- 1 lgr cumin breed (cumin, cumin)
- 1/3 lgr grated coriander seeds race
- 1 sliced onion scales
- 1 clove finely grated garlic
- 1 small hot pepper cleaned and finely chopped
- 1/2 eggplant small cubes
- 220 g boiled beans (possibly canned) or chickpeas
- 1 link parsley
- 1 egg tied
- 25 g crushed Telemea cheese
- 50 g drier cow's cheese
- 2 fists of arugula or iceberg
- 1 lime or small lemon
2. Preheat the oven to 190 ° C, stage 5 classic stove.
3. Half of the cleaned peppers are placed in the stove tray / heat-resistant dish protected with baking paper, with the skin facing up, for 15-20 minutes.
4. Cut the vegetables as indicated above in the ingredients.
5. Heat the large pan and fry, stirring constantly, the spices (1 minute).
6. Pour all the vegetables together with the beans and the liquid for about 1 cup or as much as you can.
7. Cover with a lid and cook for 20 minutes, stirring occasionally. The liquid must decrease, the mixture does not soak, it is drier.
8. Turn off the heat and add the chopped parsley.
9. In a large bowl, beat the egg with a fork with longer horns if you have it, and crush the feta cheese / telemeau, then mix with the cottage cheese.
10. Turn the peppers over and spread the vegetable mixture with a spoon.
11. Spread the cheese mixture on top.
12. Bake for another 10 minutes at 200 degrees.
Serve on a bed of arugula (or with iceberg) and slices of lime to squeeze on top.
Liv (e) it!
Other recipes from the category 200-400calories:
Asian salad, with grilled chicken / 2016
Chicken salad with chickpeas and sesame / 2016
Eggs in the nest of tomatoes / 2016
Beetroot, goat cheese and apple salad / 2015
Chickpea, pepper and pomegranate salad / 2015
Salad with butter and avocado / 2015
Guacamole (avocado salad) / 2014
Liv (e) it!
Pork tenderloin stuffed with sausages: Fragile and full of flavor
Pork tenderloin can be prepared in many ways but I like it filled with various delicious ingredients.
Because I had some October sausages in the freezer, I decided: to have pork tenderloin stuffed with sausages!
To make the filling more colorful, in addition to the indispensable onions, I put red peppers, carrots and greens.
It was so good, tender, juicy and smelling crazy that it never got on the plate. The artistic impression was my last concern. It was eaten hot, straight from the chopper.Did you do that? If you did, you know how appetizing it can be. If not, here's how it's prepared.
So you need one or two pork muscles.Start like this: wash the meat and wipe it with a paper towel.
With a sharp knife you start to cut the length of the piece of muscle, about 1 cm thick.
And then, continue to cut carefully around the muscle, just as you would roll out a roll of baking paper.Until you get a roughly flat piece.Which you beat a little with the hammer of snails.Salt and pepper in moderation. Keep in mind that the filling will also have salt and other spices.Set the meat aside and take care of the filling. In this case, with frozen manatees and some colorful vegetables.
As in other years, last fall I went after wild mushrooms. I found various mushrooms, some more delicious than others. From craite, to ciuciulani, ghebe and manatarci. I also put them in the freezer (of all), washed and sliced.
That's how the bunnies I froze were in October.
I cleaned, washed and sliced them. Autumn is also with branduses. Taken with muscles and put in the bowl, so that I can enjoy them longer. It was my friend's care. And here they are frozen, only good for cooking in winter. So frozen, I fried them in a little oil. When the juice has dropped and they have hardened enough, I added the grated onion.Some finely chopped peppers and grated carrots.Cook all the ingredients for another 2 minutes so that the flavors become friendly. Salt and pepper in moderation. No other spices to feel the taste of the manatees. Add washed and chopped parsley and the delicious filling is ready.
The result was a much larger amount for the two pork muscles. In order not to waste the great mixture, I also stuffed some pumpkins. I'll come back with another article on this. Let the delicious mixture cool a bit, spread it over the meat.And carefully, you start running.I got two rolls of pork tenderloin stuffed with manatees and vegetables. I put them in a tray in the preheated oven.
In order for the pieces of meat to stay rolled, either tie them with food twine or with some special clamps. Having neither, I used toothpicks. Do not do this because it is difficult to remove after baking the meat rolls.
But that's not all. Because I already had garlic prepared with oil and various greens and spices, after the meat rolls started to cook, I added the garlic miracle.When the garlic met the meat and the heat of the oven, the magic happened. That was the moment when the kitchen was filled with inviting aromas.And here's the great result: muscle stuffed with manatees. Because our mouths watered, we ate one of the muscles just taken out of the oven. It was amazing in taste. I ate it with homemade bread (bread with corn and white flour), made earlier, still hot.
If you want to see how to prepare meat rolls stuffed with cheese and nuts, look HERE
I cut the muscle in half to fit in the oven.
I made a mixture of garlic, coarse sea salt, thyme and two needles of rosemary and sage I forgot. I beat them on the head in a mortar until they didn't protest that I was adding olive oil.
I salted and peppered the muscle and executed some buttonholes on both the front and the back which I filled with the above mixture.
I greased all the mushi with the remaining mixture and put it in the oven DIRECTLY on the grill. I put a tray on the lower floor to drop the juices from the meat (with a little water so that the tray does not burn).
In my case I had to be careful not to stick the muscle in the decor so I did not move the tray from the initial position, I added water with the flower sprinkler as many times as needed.
That's the whole point of this steak: sitting directly on the grill. The meat does not stay in liquid, it browns and crunchy on all sides and remains very juicy.
I left it for 1 hour, after which I turned the meat, after another 30 minutes I read what was written on the thermometer stuck in the muscles, I tasted a slice, I turned once and that's it.
Here's how easy it is to make a recipe for pork tenderloin braided with bacon!
Slice each piece of pork tenderloin in three, but leave one end whole and beat the three slices lightly with the slice hammer.
From spices, a little oil and salt, we make a sauce with which we grease each slice of muscle.
We slice the bacon as thin as we can.
We clean the garlic and cut it into small pieces.
Leave a few cloves of garlic in the peel and add them to the pan, among the meat.
We weave the three pieces of muscle and place slices of bacon and pieces of garlic among the braids.
Put oil and water in a pan, place the pork tenderloin and bake at 200 degrees for 50 minutes.
From time to time we turn the pork muscle from side to side and sprinkle it with wine.
5 minutes before turning the oven, I greased the slices of muscle with a little sweet ketchup.
It comes out very fragile and tasty!
Pork tenderloin stuffed with mushrooms
We have very little until Christmas and you are sure to think about what to cook for the festive meal. Our proposal is a slightly different but delicious recipe: pork tenderloin stuffed with mushrooms.
- 4 tablespoons olive oil
- 1 yellow onion
- 114 g mushrooms
- 2 cloves of garlic
- 125 g baby spinach
- black pepper
- 170 g cream cheese
- 700 g pork tenderloin
As we have already accustomed you, mark the ingredients with from the recipe for crispy apple pie you can find them on forfresh.ro.
Method of preparation:
- Preheat the oven to 200 degrees and prepare a large tray in which you put baking sheet.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Saute the chopped onion in the pan for 5 minutes.
- Add the chopped mushrooms for another 5 minutes, then the chopped garlic for another 1 minute.
- Add the spinach and leave the composition on the fire for another 2 minutes, then season with salt and pepper.
- Grow the muscle lengthwise, open it and place it between 2 pieces of transparent foil.
- Beat the meat until it is flat, about 1 cm thick.
- Remove the foil from the top and spread the cream cheese over the muscle.
- Add the vegetable mixture over the cream cheese and mussels.
- Roll the muscle and tie it with kitchen thread.
- Place the roll in the tray prepared in advance, put olive oil over it, salt and pepper.
- Place the pan in the oven until the roll is fully baked (about 25 minutes).
- Let the mussel stuffed with mushrooms cool for 10 minutes before cutting and serving.
As a garnish for this pork tenderloin stuffed with mushrooms, a lighter version would be a fresh baby spinach and cherry tomato salad, seasoned to taste. If you prefer something more traditional, you can always opt for baked potatoes or mashed potatoes and pickles.
Rocsy Ciobanu My name is Roxana and I am a Sagittarius, having a passion for cooking. As a child, I used to sit next to my mother and my aunts when they were preparing something and I followed them very carefully. As the years went by, I started to put my hands among the dishes, ingredients and to cook simple foods, so for a start. Then slowly, slowly I started with more complicated and delicious things, at least I think so. I like to prepare almost anything, but I have a great affinity for sweets. I am a simple girl, I like to experiment, to complete what I set out to do, but especially I like to pamper my loved ones. I placed the first culinary posts on the pages of the Bucataras.ro site. It is and will remain my favorite site where I made my dear friends, I found the most wonderful recipes and always, in that place, you find your smile and good mood. View my full profile
How to make fish stuffed with vegetables
fish well washed, gutted, cleaned of scales, pressed with salt and sprinkled with lemon juice both inside and outside, then it will be filled with: cleaned and sliced onions and a few pieces of carrot and thin strips of red bell pepper.
fish thus filled it will sit in a ceramic vessel / Jena (to be the size of a fish), over which will be added: water (as much as the fish will contain), potatoes cut into pieces (to cook with the fish) oil, salt, peppercorns and a ground powder, bay leaf.
The ceramic pot will be put in the preheated oven at 180 degrees for approx 30-35 minutes.
Fish stuffed with vegetables will be served hot, along with a garlic sauce and pressed for appearance with parsley freshly cut.