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Tricolor pasta with cheese

Tricolor pasta with cheese


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Boil the pasta according to the instructions on the package, drain it and put it in a heat-resistant dish greased with a tablespoon of olive oil.

Put the remaining butter and oil on the fire in a saucepan, after the butter has melted, add a tablespoon of flour, mix with a whisk and add the milk gradually as for bechamel sauce. Add the sour cream and cheese on the grater with large holes, mix until they melt and put the sauce over the pasta. Grate the cheese on top and bake for 15-20 minutes until the cheese is au gratin.

Good appetite!!!!


Copemb Camembert

I grew old in vain! Until two weeks ago, when I received the December issue of Good Food magazine, it never occurred to me to bake the moldy cheese in this way, that is, the whole piece. I simplified their recipe a bit (in the sense that I forgot a lot of things that were precisely extra & # 8211 or not). It turned out so well that I decided to make some changes to the essence of this kind and propose it for the restaurant menu (today I do tests, if it passes, it stays & I know, it sounds like that, a bit paradoxical).

I used camembert but I am convinced that it works perfectly and brie. Or other types of white mold cheese.

I notched the cheese and stuck thyme threads in the notches.

I heated the oven and put the cheese in the oven on a heat-resistant plate. If I put it in a tray on a baking sheet, it was probably just as good.

I kept the cheese for 10 minutes at 200 degrees Celsius.

Aromatic crust, melted core, soft, with intense aroma. I let the cheese cool down a bit before eating it. Both for today. Stay healthy.


Colorful pasta salad

Who decided that in the school package of the little ones we can put only the same banal sandwich? Colorful pasta salad, our recipe today is perfect for the school package, especially for the lunch of children who stay in semi-boarding school!

The colorful pasta salad is very fragrant, because the pasta itself is fragrant: the green ones contain spinach, the red ones with tomato juice, the yellow ones are durum wheat pasta, with a specific, delicious aroma. In addition, we add ingredients that the little ones love (or, on this occasion, learn to love): sausages, cherry tomatoes, cheese.

Colorful pasta salad - Everything you need to know about the recipe:

  • Boil the pasta, then rinse very well under running cold water. We do this only in the case of pasta salads. For the rest of the pasta recipes, the ones with sauce, we put the pasta in the sauce directly from the water in which they boiled, because the starch on the pasta helps the sauce to stick better.
  • The secret of the colorful pasta salad recipe is the very rich dressing, based on parmesan, olive oil, apple cider vinegar or balsamic vinegar, a sweet vinegar.
  • After adding the dressing, it is ideal to leave the pasta salad cold for at least 2 hours, so that the flavors blend in and our salad is really wow!

The tricolor pasta are also part of the new collection of Stikeez figurines with food shapes, which you can now find in Lidl stores! Stikeez figurines help the little ones not only have fun, but also get acquainted with fruits, vegetables, nuts and ingredients that you can add to your recipes to make them healthier and tastier!

The Stikeez figurines that help us in today's recipe?

  • Hetta - tricolor colored pasta
  • Sally - the shy and joking sausage
  • Chester - crazy and fun cheese

Colored pasta salad - ingredients for 4 servings

  • 200g colored pasta
  • 200g sausage Dwarf
  • 150g cherry tomatoes
  • 100g grated cheese Milbona
  • 50ml Primadonna extra-virgin olive oil
  • 15ml Camara Noastra wine vinegar
  • 50g Grana Padano Lovilio
  • a spoonful of honey Maribel
  • salt pepper

Boil the colored pasta in 2 liters of water (1 liter of water for every 100g of pasta). Add the pasta only when the water boils and let them boil after the time indicated on the package. Rinse them very well under cold running water.

Cut the sausages into slices, cut the cherry tomatoes into quarters. We prepare a dressing of olive oil, vinegar, honey, Grana Padano, salt and pepper to taste.

All we have to do is mix the pasta, sausages, tomatoes and grated cheese with the dressing. Refrigerate the colored pasta salad until ready to serve.


Other filters about Easter

Pasta salads are to the liking of the whole family and you can prepare them with the most varied ingredients. & Icircn the article below.

We know Jamie Oliver & icircl not only from his shows, but also from numerous campaigns that want to draw attention to him.

If we want to feel like we are making a fascinating trip to Italy, we can try all kinds of pasta options. With.

Turn pasta into one of your child's favorite dishes by adding delicious ingredients.

Easter is one of the favorite foods of children. Plus, they're versatile, so you can buy them.

Summer, but also the coming of the big holiday, make us even more eager to spend more time outdoors, with.

Certainly it has often happened to you to be an inspiration for what it was all about.

Who doesn't love a portion of well-cooked and absolutely delicious pasta? We all know that they are the fastest prepared and.

There are a lot of healthy recipes, we have to be patient to look for them. & Icircnsă, the concept of slow food synonymous with nutrition.

Penne All & # 39Arrabbiata is a classic Italian recipe, easy to prepare and with a fairly low caloric intake. Arabbiata means.

Pasta soup is my little girl's favorite. Because they don't get along very well with vegetables in soups and broths, I manage to camouflage them well.


Colored feathers with vegetables

This spring inspires me with a lot of different colors and flavors & # 8230

These pastas are extremely colorful, cheerful, with various vegetables, healthy colors and flavors, just right for a dream dinner or lunch. All lightly cooked vegetables combine their flavors and essences in an extremely consistent and vitamin-rich sauce, with a slight hint of garlic, which blends perfectly with colorful pasta and mozzarella cheese. Nothing seems to sound and look better than this combination & # 8230Let me tell you how I prepared them, right?

Ingredients (for 8 servings)

  • 500 gr. tricolor pens (Barilla)
  • 3 yellow bell peppers
  • 2 green bell peppers
  • 1-2 red bell peppers
  • 1 eggplant
  • 500 gr. tomatoes
  • 2 - 3 green onions
  • 4 - 5 garlic cloves
  • 2 zucchini
  • 6 tablespoons olive oil
  • 350 gr. gourmet mozzarella
  • ½ green parsley link
  • ½ teaspoon dried or fresh oregano
  • ½ teaspoon dried or fresh basil
  • salt, pepper to taste
  • optional, grated parmesan (for serving)

Method of preparation

-Boil the pasta in water and a little salt for about 11 minutes (exactly as the instructions on the package), drain, rinse with cold water, sprinkle with a little olive oil and keep covered.

-Wash the eggplant and cut it into cubes (also with the shell, or peel it like “pajamas”). Sprinkle the eggplant cubes with 1 teaspoon of salt and place a weight on them and let the "toxins" come out, lightly pressed, until the other vegetables are ready (about 15 minutes).

-Clean, wash the peppers and cut the julienne.

-Wash, peel the tomatoes and cut into cubes.

-Wash and finely chop the parsley and green onion.

-Clean and cut the garlic small.

-Wash the zucchini and cut the slices (with the skin, or peel like "pajamas").

-After the 15 minutes, during which time they have "left their toxins", the eggplants are rinsed with salt and cold water, drained very well and swabbed with kitchen towels, paper, until the water is completely absorbed.

-Put a little oil (about 2 tablespoons) in a bowl / pan and fry the eggplant for a few minutes, until they soften a little.

-After all the vegetables are prepared, in another larger Teflon bowl (not to stick), put the rest of the oil and when it is hot enough add the zucchini and let it cook for 3-4 minutes, turning on both sides.

-When the pumpkins have softened a little, add the three kinds of bell peppers and green onions, mix and let them simmer for 3-4 minutes.

-When the pepper has softened a little, add the tomatoes, a little salt, mix and leave it on the fire until the mixture starts to boil.

-At the end, add the hardened eggplant at the beginning, mix well and leave it on the fire for about 1 minute.

-After the vegetables are ready, remove the bowl from the heat, add the garlic, spices, greens, season with salt and pepper and leave to cool.

-When the vegetables cool, grease the bowl / tray in which the pasta will be prepared in the oven with butter, grate half of the mozzarella on the grater, and slice the other half very thinly so that we cover the entire surface of the tray.

-When the vegetable sauce is cold, alternately place a row of pasta, vegetables, grated mozzarella in the greased pan and so on until all the ingredients are finished. Stir, mixing the pasta, and place the thin slices of mozzarella on top.

-Insert the tray in the oven heated to 200 ° C and leave the pasta for about 15 minutes, until the mozzarella melts and browns slightly.


What to do with the eggs left over from Easter. 10 simple recipes based on boiled eggs

What to do with the eggs left over from Easter. 10 simple recipes based on boiled eggs. Painted eggs left over from the Easter table can be a blessing or a curse, depending on what you want and the time spent with the Easter eggs in the fridge!
They can be a healthy breakfast or a hearty lunch for the rest of the week. Of course, the simplest option would be to clean them, add some salt, pepper or mustard and eat them as a simple snack. Or try one of the 10 recipes below:

The first idea is the famous oriental salad, which is made quickly and is just right after the hearty Easter meal.

What to do with the eggs left over at Easter. Oriental salad

  • 300 g bacon or smoked ribs
  • 8 potatoes
  • 1-2 onions
  • 3 boiled eggs
  • 1 diced red tomato salt pepper oil vinegar

Boil the potatoes in their skins, over low heat, for about 20-30 minutes. Remove from the heat, then peel and cut into small pieces! Cut the onion and add it on top of the potatoes, along with the olives and the three boiled eggs! Fry the smoked ribs (or bacon), together with a diced tomato, for 10 minutes, then add the composition on top of the potatoes, onions, eggs and olives! Add salt, pepper, oil and vinegar to taste and serve, preferably cold.

What to do with the eggs left over at Easter. French fries

  • 1 kg of red potatoes
  • 300 g of sheep's milk cheese
  • 6 eggs, 3 boiled and 3 raw
  • 100 g butter
  • 100 g of cheese
  • 100 ml cream

Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half. Grate the sheep's cheese on a small grater and mix with 3 raw eggs. Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs. Add the three boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.


Calories in pasta and tomato sauce with chicken 2021 - The healthy post

Calories in pasta and tomato sauce with chicken 2021 - The healthy post

Pasta, tomato sauce and chicken can be combined in a number of different dishes and recipes. Looking at the calories in each individual, you can get a well-rounded idea of ​​how many calories are in a bowl with the three.


The best fasting pasta

1. Fettuccine with Shiitake mushrooms and basil

Ingredients (4 servings):

  • 2 tablespoons extra virgin olive oil
  • crushed garlic cloves
  • 200 g Shiitake mushrooms cleaned and sliced
  • 2 teaspoons freshly grated lemon peel
  • 2 tablespoons freshly squeezed lemon juice
  • salt and pepper to taste
  • 240g fettuccine or spaghetti from wholemeal flour
  • 50 g tofu
  • a handful of fresh basil.

Method of preparation:

  1. Put water in a saucepan and add the pasta in it when it boils.
  2. Heat oil over low heat in a non-stick pan. Add the garlic and cook for a minute, until it changes color, without turning brown. Add the mushrooms and increase the heat to medium.
  3. Stir occasionally, until they become tender and darken slightly (4-5 minutes). Add lemon peel, lemon juice, salt and pepper. Stir once more and remove everything from the heat.
  4. After 9-11 minutes in which they cooked the pasta, drain them and keep half a cup of the liquid in which they boiled.
  5. Add the pasta, the preserved liquid, the tofu and half the amount of basil in the pan with the mushrooms and mix everything well. Divide into portions and sprinkle with remaining basil. Serve the pasta immediately.

2. Spaghetti with sesame, vegetables and coriander

Ingredients (5 servings):

  • 500 g whole spaghetti
  • 100 ml soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 2 tablespoons lime juice
  • 2 tablespoons crushed red pepper
  • a bunch of green onions, finely chopped and divided into 5 portions
  • a handful of fresh coriander
  • 1 red pepper cut into thin slices
  • 100g browned sesame seeds in the pan.

Method of preparation:

  1. Bring water to a boil for pasta. Cook the spaghetti until tender, about 9-11 minutes or as directed on the package, then drain and rinse with cold water.
  2. Mix the soy sauce, sesame oil, canola oil, lime juice, crushed red pepper, half the amount of green onions and 2 tablespoons of coriander. Add the pasta and sliced ​​red pepper, then mix well.
  3. When serving, sprinkle the browned sesame seeds and the rest of the coriander and green onions.

3. Pasta with sweet potatoes and red peppers

Ingredients (4 servings):

  • 400g whole spaghetti
  • 2 tablespoons extra virgin olive oil
  • 4 cloves of chopped garlic
  • 1 large sweet potato, cleaned and cut into strips
  • 1 large red bell pepper, finely chopped
  • 200 g sliced ​​cherry tomatoes
  • half a cup of water
  • 2 tablespoons fresh, chopped parsley
  • 1 tablespoon fresh, chopped tarragon
  • 1 tablespoon fresh lemon juice
  • salt to taste
  • 100g grated tofu.

Method of preparation:

  1. Boil the pasta for 4-5 minutes or according to the instructions on the package.
  2. In a large skillet, mix a tablespoon of olive oil and garlic, leaving the heat on medium heat. Stir from time to time, waiting for the garlic to acquire an appetizing color (2-5 minutes).
  3. Add the sweet potato, finely chopped pepper and water, then let the mixture cook until the pepper is tender, about 5-7 minutes. Take the pan off the heat and set it aside.
  4. Drain the pasta, keeping half a cup of stew. Add the pasta to the pan again, add the vegetable mixture prepared earlier, the remaining tablespoon of oil, tarragon, parsley, lemon juice, salt and cheese.
  5. Mix well, then add the stew, 2 tablespoons at a time, until you get the desired consistency.

Try these 3 fasting pasta recipes absolutely delicious and take advantage of their delicious ingredients, full of vitamins and minerals!

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Easter without dough & # 8211 Easter recipe

Easter without dough & # 8211 Easter recipe & # 8211 a light cream cheese, flavored, baked. A kind of local cheesecake, specific to Easter. Being without dough, it is a very easy dessert. When we make cakes or other sweets with cheese (and here I mean in general, not just Easter) let's not forget to put the 2 essential ingredients that make that dessert something special: vanilla and lemon peel.

At Easter tradition says to make Easter (here are more easter recipes). Easter can be filled with cheese or sour cream and may or may not have dough. At Easter, use well-drained greasy cow's cheese (through a cloth or double gauze). I usually drain the cheese in the evening and by morning I wonder how much whey came out of it. This doughless Easter recipe is a special one from the classic ones in that I beat the egg whites and incorporate them at the end & # 8211 hence the airy, fluffy texture! Like a puff of cheese.

The biggest mistake is to add a large amount of flour (semolina or starch) because it will thicken the filling, turning it almost into a dough! After baking, a rubber comes out. The sign that the filling was soft and airy is that the raisins have gone to the base. If you see Easter with raisins evenly distributed in the composition, it is clear that it was very thick and floury. So no!

I leave here the traditional Easter recipe with fluffy cake dough and lots of sweet cheese filling & # 8211 see here.

An original recipe is Easter without baking and without dough! Yes! Russian Easter is prepared in 20 minutes and is fabulous! The recipe here.

Cow's cheese can NOT be replaced with ricotta (urda) because they are two completely different products! Here you can see how you can make cottage cheese at home.

We do Easter several kinds of sweets so I made only a small portion, in an 18 cm cake form. If you want more you can make a portion and a half or two, increasing the quantities and the baking time. For the shape of 26 cm and height of 6 cm you will have to multiply by 2 x all the ingredients.


CULINARY STORIES

Yumm!
I also have a recipe with these beautifully colored fusilli that I made with parsley, basil and walnut pesto and some avocado mayonnaise (at that time I was vegan-raw: D - it passed me by I went back to the meat :)))
But pasta is very nice and good

how much color. very nice!

that is, an arugula pesto made like a book, in a mortar. I also really like arugula and I like it to feel when you eat, not to be overcooked. looks great.

Cristina,
Yes, the little ones are also happy when they see them on the plate. :)

You should know that I fell in love with them too.

Precisely because I didn't make the rocket
pasta, I called it Salsa and not Pesto.
I didn't want to get upset with the purists. :)

they, the purists. we know. if all the great chefs had followed them and been trapped in recipes or techniques or names, they would never have created anything. we would all have eaten the same 5 -10 dishes: D
call it rustic pesto :))

Plates.
Put it in Pesto by purists, leave it Salsa because I like how it sounds. :)


Video: Μπέργκερ Burger. Άκης Πετρετζίκης (May 2022).


Comments:

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  3. Anis

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  4. Konnyr

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