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Stick with scallops and leeks

Stick with scallops and leeks

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I prepared something quick, easy to prepare and nutritious for breakfast. I serve you with love ...

  • 1 glue
  • 50 g shredded jumari
  • 6 cherry tomatoes
  • 6 black olives laity
  • 100 g feta cheese
  • Leek side with leaves
  • Salad for decoration

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Stick with scallops and leeks:

Julienne the leek leaves, the tomatoes in 4, if they are smaller, or in 2 if they are small and remove the seeds from the olives.

Spread the glue on a flat plate. With a knife we ​​spread the cheese on the whole surface, sprinkle the scallops and alternate with a row of leeks, tomatoes, olives and roll as tight as possible.

Cut into rounds, place the pieces on a salad bed and serve with forgiveness (whipped milk or whole milk).

Good appetite!

I wiped the pork bacon with the kitchen napkins, I cut it into cubes about 2-3 cm, not too big because I wanted them crispy and a slightly larger amount of lard. I also left the mouse, when they the food swells and is very delicious.

I put them in a stainless steel pot (a bigger kettle was good), I added water and salt and I put the pot on low heat.

I stirred often until the water started to boil and the fat started to leave. Then less often, anyway, the water will evaporate and more and more lard will be left.

When they were ready, brown and crispy, I took them out in a ceramic bowl, pressing them lightly to drain as much lard from them.

I strained the lard twice and put it in a large jar.

I sprinkled a little salt on them and, after they cooled completely, I moved them in a glass box and put them in the fridge, not before eating a few with fresh bread and red onions. Enjoy!

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Pork cracklings

Heat pump, right? But once a year it works. For me, I like pork chops to be breaded with a little meat

Pogacele with jumari

I inherit this recipe from my mother, I still remember the smell of the whole house made in May.

1. First, the leeks, celery and carrots are fried in butter mixed with oil. Add the chicken. When they are ready, add a glass of wine and a glass of water (soup), flour, salt, pepper and basil, a little milk and sour cream and let it boil until the sauce is thick (mix, of course). The preparation can also be served as a garnish or kept cold.

2. Peel the pork sausages and make small meatballs that are put in the pan with or without oil, as you wish and fried.

3. Cut the dough so that we can cover the dishes in which we will serve the "pie" and beat an egg to grease the edge of the dishes (or bowl). I used individual clay bowls but you can put everything in one larger bowl. I put from the composition of leeks and chicken. I added the meatballs on top, then I put the dough lid on, greased it with egg and sprinkled some sesame seeds. When the dough is baked. it's done!

3 ways to include avocado in your breakfast

1. Avocado stick, egg and vegetables. Peel a well-baked avocado and pass it with a fork and spread it on a stick. Add a few slices of boiled egg and other raw vegetables (or pan-fried) to your liking. You can add peppers, cucumbers, tomatoes or zucchini and eggplant if we are talking about cooked vegetables. Season everything with salt and pepper and add a little hot pepper sauce. Roll the stick and enjoy breakfast.

2. Scrambled eggs with avocado. Peel a ripe avocado and cut it into cubes. Prepare the scrambled eggs and as soon as they are almost completely cooked, add the avocado. Mix well with a spoon or spatula and season with salt and pepper. This is all! Scrambled eggs will become even creamier than they used to be, and you will add extra vitamins to your breakfast.

3. Stuffed avocado. Cut an avocado in half and remove the seeds. Using a spoon, scoop out the avocado a little more. Break one egg into each half and add salt and pepper. For an even more special taste, grate a little Parmesan cheese on top. Place the avocado halves in small trays or ramekins and bake for about 15 minutes at 200 degrees Celsius.

Sweet bonus:

Avocado smoothie. Mix in a blender & frac12 avocado with a well-ripened banana, cut into pieces, 300 ml milk (or soy milk), 2 tablespoons peanut butter, 2 tablespoons quality cocoa powder - with at least 23% fat and one tablespoon of honey.

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Glue in the pan, without yeast, made of fasted dough

Frying pans, without yeast, made of fast-burning dough, a quick recipe that helps you make soft and moist glues, not dry ones! Paste recipe step by step, with detailed ingredients and preparation method.

Honestly, I'm not that excited about this kind of pan-fried bread. However, I know that there are enough people who really like it. Overall, I like it leavened bread, fermented (with yeast, maya or other ferments). The unleavened one is not very to my taste, whether it's soda bread (a kind of bread whose dough is loosened based on baking soda / baking powder) or the flat ones, usually prepared in a pan.

This yeast-free glue recipe belongs to the second category. Bake in the pan and it doesn't take long to make it. It's a slightly better alternative, if you can't make real bread, than the ones with baking soda or the floury water sticks with simply dried flour in the pan. Why is it better? Because it is made of a semi-scalded dough, which helps it to grow and stay moist, not to dry excessively. You can find the recipe below, with the hope that better times will come soon, to make some real breads.

Fresh puddings with scallops and lard & # 8211 recipe for mini puddings

I am a big fan of puddings with scallops but also with cheese (bellows, cheese), seeds, etc. In our house (in Arad) the grandmothers often baked pogaci, especially in the cold season. They always had home-made pork chops as well as songs with white and fragrant lard.

In order to shorten the process of preparing the rolls, my grandmothers used to make jumari paste in advance, which they kept in the jar in the refrigerator. We are talking about the simple pasta of scallops with salt and pepper (not the one with onions). This pasta spread on slices of bread garnished with red onions is very good! Recipe you can find it here.

These tender doughs with scallops differ from the classic doughs which are prepared with leavened dough and have a puffy appearance. There the dough is greased layer by layer with scrambled dough while here the dough is incorporated into the dough. Here is the recipe for the classic pies dospite.

From these quantities results (depending on the size) about 80 tender turnips with scallops. It is not wrong to make pasta from duck or goose scallops & # 8211 the recipe here.

Leek with rice

From the leek food category, I made a good and light meal yesterday. I think it is to everyone's liking & # 8230 can be eaten with meat and as such :). And it can be done both in the oven and on the stove, the first option and the picture is the one in the oven, and the second one on the stove.

  • 1 cup rice
  • 2 leeks
  • salt
  • chicken soup (possibly if you don't have it you can replace it with universal spice and water)
  • oil
Put a little oil in a pan, add the rice and mix until it starts to fry a little, then put the leeks. In a form of yena or a pan put the mixture of rice and leeks, soup until the rice is covered, add a little salt and put in the oven. From time to time complete with soup. That's all !

PS When I make rice in the oven I prefer to add water gradually, then it cooks much better and is more attractive :).

And in the version on the stove, heat the oil and heat the leek until it softens.

We boil the rice separately then we strain it, and we add it over the hardened leek. For extra flavor we add a little soy sauce, in this case pay attention to the amount of salt because the soy sauce is already salty. Mix lightly and the food is ready!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Ingredients Soft and fluffy glue & # 8211 Bosnian glue & # 8211 bosanske lepinje

  • 500 grams of type 550 or 650 flour
  • 250 ml. warm milk
  • 100 ml. hot water
  • 3 grams of dry yeast or 12 grams of fresh yeast
  • 10 grams of salt
  • 30 grams of sugar
  • optional: sesame, poppy or other seeds for sprinkling
  • in addition: a little flour for sprinkling the worktop, ½ teaspoon of oil for greasing the bowl

How to prepare soft and fluffy glue & # 8211 bosanske lepinje


1. The dough for these soft and fluffy glues is made from very simple ingredients and does not contain any fat. The flour is good to be sifted, to be more aerated, the milk and water to be lukewarm, at about 35 ° C.

2. If you use fresh yeast, rub it in a bowl with the sugar until it liquefies. If you use dry yeast, just mix it with sugar. Add 1 tablespoon of flour (of the total amount) and mix. Add a few tablespoons of warm water (from the recommended amount of glue, about ½ of water will come in) until you get a paste. Leave the yeast at room temperature until it is filled with bubbles of foam on the surface (about 10 minutes). If it does not form foam, be careful, the yeast is no longer good to use (it is probably old and no longer active).

3. Put all the flour in a large bowl and make a hole in the middle. Pour the already activated yeast into the pit. Mixing with a wooden spoon, incorporate the rest of the warm water and milk recommended for the glue dough.

4. Mix with a wooden spoon until no traces of dry flour are visible. After all the flour is partially homogenized with the liquids, sprinkle the salt on the entire surface of the dough.

5. Knead the dough vigorously until it comes off the bowl completely and becomes elastic and non-sticky. The dough can be kneaded both manually and on the robot, but it is important to knead for some time (at least 20 minutes manually or 10 minutes on the robot), to be well worked. The dough for the sticks should not be too hard, a little softer than a regular bread dough.

6. Once the dough is kneaded, grease a clean bowl with ½ teaspoon of oil, even less than that. Tightly shape the glue dough into a taut ball and place it in the greased bowl. Wrap the bowl with cling film and let the dough rise until it doubles in volume. In my case it lasted an hour, but the speed with which a dough grows depends a lot on the temperature in the kitchen, so it is more correct to orient yourself by volume, not by time.


7. Here, as you can see in the picture below, my glue dough looked after an hour.

8. Sprinkle the dough, directly into the bowl, with a little flour (about a tablespoon). Beat lightly so that the flour is spread all over the surface (see point 7 of the simple homemade bread recipe). Peel a squash, grate it and squeeze the juice. Look how many air bubbles it has and how beautiful this dough for glue has grown!

9. With a special cutter for bakery and pastry or with a knife, divide the dough into 6 equal pieces. Each piece must be shaped into a ball, tensioned like a well-inflated ball, to hold its shape well. Cover the dough balls with double-layer kitchen towel and let them rest for an hour on the work surface.

10. Prepare a tray (oven tray, 42 * 32 cm), laying it with a sheet of baking paper. Sprinkle the dough balls with a little flour and, with the help of the squeegee, detach them from the work surface and transfer them to the tray, without overturning them. With the palm of your hand, flatten each ball of dough, giving it the specific shape of glue.

11. With the sharp side of a knife blade, press perpendicular lines over each glue, creating the specific pattern of these Bosnian glue. Press without fear, just be careful not to use the sharp side of the knife and not to go to the opposite side.

12. Here, this is what our glue with the specific marking looks like. Now cover the tray with a clean kitchen towel and place another lightly damp kitchen towel on top. Let the glue rest in the pan for 30 minutes.

Finishing and baking

13. After 30 minutes of rest, turn on the oven and set it at 230 ° C, heat up and down, without ventilation. Put in the oven, in the lowest position, a tray, to heat well. We put a kettle with 300 ml. of boiling water.

We moisten with hot water, using a very soft brush, the surface of each glue.

14. Optionally, the sticks can be sprinkled with sesame, poppy or other small seeds. Without exaggeration, that the specificity of these glues is in the model on the surface, which is a shame to cover completely with seeds.

15. Once the temperature of 230 ° C is reached in the oven, pour the boiled water from the kettle into the base tray and close the oven immediately, to retain the steam. After 1 minute, bake the baking tray on the second highest position of the oven. Being flat and very aerated, the glues will be ready in 12-15 minutes, as soon as they brown nicely.


16. Let the sticks cool on a grill.

These soft and fluffy glues have a thin and elastic shell and a very airy core.

Here, this is what the section of a stick looks like, it is soft, incredibly fluffy and fragrant.

She can barely get a juicy pljeskavica in its fluffy core, but this fluffy homemade stick will also be just as welcoming. a burger, a pulled pork or any kind of filling the sandwich.

Let them be useful, I hope you try them because I am convinced that you will be delighted by them! If you are interested in other similar recipes, you can find one click on the picture below.

Stick filled with you wonder what, baked on the stove

I always wanted to prepare recipes that do not fit into culinary & # 8211 gastronomic patterns (what big words do I use !?) beautifully lined up on the shelves in bookstores and last but not least you meet them at the profile competitions in which the big prize is to bring in front of future chefs, with more or more doubtful talent. I would like to have a cookbook with the same recipes and using the same ingredients, recipes prepared by several well-known chefs, spread all over the world, each with its secrets, to see wonderful pictures from which to radiate a real war of smells and tastes, to try one of those recipes, according to their methods and to prepare that recipe and that in my recipe, I can make the comparison in the end.

When the memories attack me! Many of the recipes I prepare are related to memories from my childhood. The stick / cake baked on the stove was not prepared by my mother or grandmother very rarely and after much insistence on my part. Instead, at the neighbors, the stick was not missing from the table and I made my way to them just to eat. When my mother got the hang of it, she started making glue whenever I wanted. Much later I understood why the neighbors were preparing glue in our country, no. Bread, at the store, was also expensive on the card, instead flour (combined with cornstarch most of the time) was found in every household. However, in our family, my grandmother prepared the glue in the pan and filled it with all kinds of vegetables, meat, mushrooms, etc., and my mother specialized in cake with jumari and curdled milk. Neighbors seldom filled the stick with anything. They used it at the table as a cake instead of bread. Sometimes they served it with magiun or a few slices of smoked ham and onions. The stove on which the glues / cake were baked was the stove from the kitchen stove, the same stove that worked with wood being used both for cooking and for heating.

Ingredients needed in the recipe: wholemeal flour / black flour, white flour, coarse salt, cold water for dough / glue / cake. For the filling: cow's milk cheese / sweet cheese, green dill, vegetables (leeks, carrots, radishes, celery, goulash, bell peppers, etc.), boiled meat, green onions, parsley.


  • wholemeal flour / black flour, white flour,
  • Telemea cow cheese,
  • Cottage cheese,
  • favorite vegetables (leeks, carrots, green onions, radishes, celery, kale, bell peppers, etc.),
  • greens (dill, parsley, basil),
  • boiled meat,

Prepare a mixture of wholemeal flour / black flour and white flour, in a ratio of 2: 1. The flour is sifted through a sieve. Add a coarse salt powder and cold water, gradually, stirring by hand until a crust forms.

Continue kneading the dough on the board until it becomes homogeneous. The coca is portioned and each portion of the coca is spread with the rolling pin until a thin sheet of dough is obtained, the size of the hob and 1-2 mm thick.

Spread the dough sheet on the hot plate and bake on both sides until golden brown.

You get the simple stick / baked cake on the stove, made by the neighbors.

The stick was served instead of bread at the table or with magic as a snack for children.

The simple stick can be filled with all kinds of ingredients and can be served as an appetizer.

Place the Telemea cow's cheese on the small grater, which is mixed with sweet cow's cheese and finely chopped green dill.

Put a healthy spoonful of the mixture formed on the sheet of dough.

Dough lumps can form that contain cheese and dill filling in the middle.

The dough filled with cheese is flattened using the palms or the rolling pin, by light pressing, so that the filling does not come out through the dough sheet.

Step by step recipe

  1. Mix white flour with black flour / wholemeal flour, coarse salt and cold water until a crust forms.
  2. Stretch with a rolling pin until a thin sheet is formed.
  3. Bake the dough sheet on a hot plate or in a hot pan.
  4. Bake the baking sheet with the ingredients prepared for the filling.
  5. Serve stuffed as an appetizer / snack.

The flattened dough, with the filling, is placed on the hot plate, pressing lightly. Bake on each side until golden brown. To turn on the hob, use a shovel or a kitchen spatula.

Where does the stove come from? I use a hob from an old electrical resource, purchased during my bachelorhood. The result of which I often replaced the resistance, in the end it ended its obstinacy. I kept the thick cast iron hob (good resources were made in the past, not like the current ones, it looked good, but with a thin tin hob and if the resistance burns you can't replace it). Subconsciously, I probably stared at the cake on the stove from my childhood.

We do not have a hob, there is no problem! We can use a black tin pan or a special pancake pan.

Through the refrigerator we find leftovers of cooked / cooked / fried meat, left over from previous meals. We also take out some cow / sheep telemea that we cut into cubes. Maybe we have some cheese and dill left over.

We need to find some vegetables in the pantry. Peeled vegetables are cut into thin, long slices. They can also be given on a large grater.

Spread the dough sheet with the rolling pin in the hot pan and bake on both sides until golden brown.

Put the desired / prepared filling on the glue sheet. The filling must contain vegetables.

Fold the stick like a cornet and it can be served as an appetizer at the horse's muzzle to accompany a cold beer / a glass of plum brandy, for heating, until the hearty meal is prepared / grilled on green grass.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Any filling is welcome next to vegetable sticks & # 8211 fish in canned oil, liver pate, fish pate, fish paste / lobster. Don't forget the 3 I that we must take advantage of when hunger gives us inspiration, innovation, insistence.


  1. Tyndareus

    Cool !!! In the evening I will definitely look

  2. Mazumuro

    Unequivocally, a prompt reply :)

  3. Traigh

    the Comprehensible answer

  4. Muhn

    Bravo, this thought you are just by the way

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