Traditional recipes

Orecchiette with eggplant juice

Orecchiette with eggplant juice

We put a pot of water to boil. When the water starts to boil, add salt and pasta. Boil them stirring to prevent the pasta from sticking.

We wash the eggplants, remove the extremities and cut them into small cubes. Sprinkle with salt and drain in a sieve.

Put a pan with olive oil. Heat the garlic together with the eggplant and after a few minutes add the tomato juice and basil. Turn on low heat and let the juice drop to the desired consistency. Season with salt and pepper.

When the sauce is ready, remove the garlic.

When the pasta is cooked, drain the pasta and add it to the eggplant pan in the sauce. We mix everything well.

Serve the pasta sprinkled with small cubes of mozzarella and hot pepper for a spicy addition.

Good appetite !



Weekly diet for people with diabetes

MONTHS
In the morning: coffee with milk and saccharin, 20 g butter, 30 g intermediate bread
Snack: 150 g milk, 30 g intermediate bread
Lunch: meatball soup, eggplant dish, a baked apple, 60 g of intermediate bread
Evening: spinach dish with 75 g stewed steak, baked potatoes with cumin, 20 g intermediate bread

In the morning: 200 g milk, 20 g butter, 30 g intermediate bread
Snack: 150 g yogurt, 20 g intermediate bread
Lunch: tomato soup, cucumber dish with 75 g of meat, an apple, 60 g of intermediate bread
Evening: sauteed potatoes with meatballs & # 8211 75 g meat, cabbage salad, cottage cheese, 30 g intermediate bread.

In the morning: 250 g rosehip tea with saccharin, 100 g cheese, 15 g butter, 30 g intermediate bread
Snack: 100 g cheese, 30 g intermediate bread
Lunch: cauliflower soup, mashed potatoes with 200 g of meat, 100 g of cottage cheese, 30 g of intermediate bread
Evening: pumpkin nutmeg with 75 g meat, apple compote with saccharin, 50 g intermediate bread

In the morning: coffee with milk and saccharin, 20 g butter, 30 g intermediate bread
Snack: 150 ml milk, 20 g of intermediate bread
Lunch: tomato soup, sarmale in vine leaves with yogurt & # 8211 75 g meat, an apple with cream, 30 g wholemeal bread
Evening: potatoes stuffed with 100 g cottage cheese, coffee with milk, 20 g wholemeal bread

In the morning: 200g milk, 15 g butter, 30g intermediate bread
Snack: 150g yogurt, 20g intermediate bread
Lunch: pumpkin soup with omelet, potato pudding with 200 g meat, 100 g lettuce, cherry compote with saccharin, 30 g intermediate bread
Evening: green bean dish with 75 g meat, 20 g intermediate bread, polenta with milk

In the morning: rosehip tea with saccharin, 15 g butter, 100 g cottage cheese, 30 g intermediate bread
Snack: 200 g cheese, 150 g tomatoes, 20 g intermediate bread
Lunch: dumpling soup, mashed potatoes with schnitzels & # 8211 75 g meat, leek salad, suckling bird's milk, 30g intermediate bread
Evening: mashed potatoes with 75 g stewed meat, white cabbage salad, cottage cheese with saccharin, 30 g intermediate bread.

In the morning: 200 g milk, 20 g butter, 30 g intermediate bread
Snack: 200 g yogurt, 20 g intermediate bread
Lunch: green bean soup, cabbage dish, a baked apple in dough, 60g intermediate bread
Evening: meatballs with pumpkin sauté, a grated apple, mint tea with saccharin, 60g intermediate bread

Diabetes can be kept under control if you follow your doctor's advice carefully.


Orecchiette - Homemade Pasta Fara Ou

Last week I played with the noodle dough and made these little orecchiette: a delicacy, not another, but I also made noodles from this eggless dough and boiled them in tomato soup. if it's fasting.

Weigh the flours and place them in a deeper bowl, then add salt and mix well with a fork.

Then place it on a wooden board (not marble or other cold material), make a hole in the middle and put half the amount of water and two tablespoons of oil. Using the fork, start mixing.

Take with a fork from the inner edge of the flour mound a little at a time and mix, continue this process until we have incorporated all the water and from now on we start to add as little water and knead by hand, if not with a fork. .

The amount of water may be enough, it may be too much or insufficient, it depends on the humidity in the air and in the kitchen, so the water is adjusted accordingly. We need to get a silky dough, softer, non-sticky and very easy to shape.

When we have finished incorporating the water (if more water is required we add another teaspoon at a time, not more) we start to knead the dough with the palm of our hand pressing on the dough ball from us to the opposite side and pulling the dough to spread it shortly after that we fold, gather, rotate the dough by 3-4 cm and repeat the operation.

When everything is homogenized and in the process of stretching the dough it is beautiful and elastic, it is time to place it in a bowl, cover or put in a plastic bag and let it rest for half an hour.

After time has passed, remove from the bowl and divide the dough into smaller balls. We place the balls back in the bowl, cover so that the dough does not dry out and with a ball we start to play, that is, we make a roll about 1 cm in diameter from which we will cut the small pieces of half a cm.

With the blade of a rounded knife at the top we begin to form the ears.

Place a piece of dough on the board with the cut up and place the knife blade on the dough (the new opposite side), then slowly pull towards us by pressing and the dough will bend and form those small ears.

After forming them, we can leave them like this or take a piece by piece in our hand and put them on the index finger, on top of it and, with the thumb, we can slightly stretch the edges to thin them. I skipped this process because we like pasta to be a little thicker.

Dust with flour and leave to dry a little, then boil in salted water and a drop of oil and eat with your favorite sauce or vegetables.

We served it with garlic sauce and / or breadcrumbs.

This dough can also be made into soup noodles. recipe valid during Lent or for those who are not allowed by health to use egg pasta.


Greek Eggplant Musaca

Musaca is a delicious food with many variations. Here, a combination of Greek recipe.

  • 800g beef goulash mixed with pork leg, chopped once (original, lamb)
  • 3 medium eggplants
  • 400ml homemade tomato juice
  • Olive oil
  • 1 onion
  • 4-5 cloves of garlic
  • allspice
  • Cinnamon
  • Oregano
  • Coarse salt, freshly ground pepper

Musaca is of Turkish (not Greek) origin but is cooked in most Eastern European and Eastern countries. It has many local interpretations and many variations, see Wikipedia. The Greek recipe adds Bechamel sauce on the last layer. Romanians put cream mixed with egg. The Turks cook it with beef, the Romanians with pork, the Greeks with lamb. Even the spices differ, the Greeks add allspice and garlic, others just thyme.

For the Romanian version of eggplant mousse, see here.

Put the onion to harden in olive oil in which you put plenty of freshly ground pepper. When it has turned yellow, add the finely chopped garlic. Leave it on the fire for another minute. Add the meat, about a teaspoon of allspice ground in a mortar, half a teaspoon of ground cinnamon and cook well, about 20-25 minutes. Add the tomato juice, salt to taste and mix well. Let it simmer for another 10 minutes.

At the same time, on a plate or in a large non-stick pan, fry eggplant slices 5-6mm thick, without oil. Fry on both sides. It is important not to cut the eggplant slices until they are fried, they oxidize immediately.

When the eggplants are ready, set them aside and make a Bechamel sauce.

Take a large enough Jena tray. Put a little oil on the bottom and place the eggplant slices in order, then the meat, then the Bechamel sauce. Only three layers in total, not more, right?

Put the tray in the oven for 1 hour at 180 degrees or until the sauce is browned.

Remove from the oven, sprinkle with oregano and leave for 10-15 minutes, do not serve hot but only hot.

There is also a dry red wine, but something special. For example Smerenie 2018.


  • 1 kg of eggplant
  • 2 zucchini
  • tomatoes
  • salt
  • garlic
  • basil
  • pepper
  • celery

Eggplant and zucchini stuffed with vegetables ->

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Recipe & # 8211 marinated eggplant with greens and garlic, a delicacy of Italian cuisine

Recipe & # 8211 marinated eggplant with greens and garlic, a delicacy of Italian cuisine. It is one of my favorite recipes and even if I am a big fan of Romanian cuisine, I highly recommend this recipe!

Original in its simplicity and unique in the unmistakable taste it offers you, these eggplants flavored with greens and garlic will make you go shopping immediately…

Attention, they are very easy to cook! Very simple recipe! To prepare eggplant marinated with greens and garlic at home, you need the following ingredients:

Necessary ingredients

  • 3 eggplants
  • 2 tablespoons oil
  • 4 tablespoons spicy sauce
  • 2 tablespoons lemon juice
  • 2 cloves of garlic
  • greenery
  • salt

How is this recipe prepared?

1. For starters, cut the eggplant into very thin slices. Then we put them in a bowl with salt water to remove the bitter taste. After 20 minutes, squeeze the water

2. Fry the slices in a pan with a little oil. It is recommended to use a pancake pan with the bottom as wide as possible, so as not to burn…

3. In a separate bowl, mix the remaining oil with the spicy sauce and lemon juice.

4. If you don't have spicy sauce, you can replace with tomato juice mixed with a little black pepper and coriander.

5. Put the mixture on the fire. When it starts to boil, add the crushed garlic.

6. Add the eggplant to the sauce and let simmer for another 2 minutes.

7. Place the dish on a plate and decorate it with greens. It can be served hot or cold. Such goodness… you don't eat every day!

Even if you are not a big fan of eggplants, it will definitely conquer your taste and taste… this recipe is really special… simple, fast and delicious…


Ingredients

  • ¼ caper cup
  • 1 kilogram of eggplant
  • Salt and pepper
  • Extra virgin olive oil
  • 1 cup green onions
  • 1 cup chopped parsley
  • ½ teaspoon chopped garlic
  • 1 teaspoon lemon peel
  • 3 teaspoons lemon juice
  • 2 teaspoons pomegranate molasses
  • 2 teaspoons yogurt
  • A tip of cayenne pepper
  • French wand or stick

  • 1 kg of eggplant
  • 2 zucchini
  • tomatoes
  • salt
  • garlic
  • basil
  • pepper
  • celery

Eggplant drop for fasting. A very tasty recipe from which you can eat to your heart's content

Vegetable stew is a tasty and appreciated food among vegetarians and people who want to eat healthy or fasting. It is a dish that is ready immediately, and the combination of vegetables offers a taste that you will not get tired of!

Ingredients: 1 kg eggplant, 2 onions, 2 bell peppers, 6 cloves garlic, 2 binds dill, salt, pepper, 4 tablespoons flour, a pinch of cornstarch

Peel a squash, grate it and boil it for 15 minutes in lightly salted water. Let them drain in a strainer.

Cook the onion, then add the diced pepper, chopped dill and crushed garlic. Add the eggplant and mix gently until the composition is smooth. Add the starch powder and mix. Add the composition of chilled eggplant, flour, salt and pepper. Pour the composition into the tray lined with baking paper (I used a silicone dish that I greased with oil) and put it in the oven, over medium heat (180 degrees C), for 30-40 minutes. Allow to cool and cut into pieces.

Garlic eggplant recipe:

Eggplants are among the healthiest vegetables in the world. And although July is the season when they are in high season, we can enjoy them until late autumn.

Eggplants are believed to have originated in India, where they grew as wild plants and were first grown in China, and became very popular in Europe during the Middle Ages, when they were first brought by Moors from Africa. South.

Today we present you a very good eggplant dish that you will immediately love. It is very tasty and easy to prepare!

3-4 long eggplants, 1 clove of garlic, 1 bunch of green parsley, 100 ml of olive oil, salt, pepper.

We choose long and not very thick eggplants. We cut them into thin slices. We heat the grill and then we put the eggplant slices on it. Bake them on both sides. Put a layer of eggplant in a bowl, then sprinkle with salt and pepper, add crushed garlic and finely chopped parsley. Repeat the operation until you finish the eggplant.
Pour the olive oil on top so that it covers them completely.
Let it cool for a few hours to interpenetrate. Serve cold with a few slices of toast.
They are great especially in fasting! Eggplants contain iron, calcium and other minerals, essential nutrients for the health of our body. Whether you eat them grilled, baked, fried or stewed, eggplants are just as delicious and have the same positive effect on your health.

Eggplants also contain certain essential phytonutrients that improve blood circulation and nourish the brain. But remember, these nutrients exist in larger amounts in the eggplant peel, so do not throw it away. The high fiber content in the eggplant protects the digestive tract, thus preventing colon cancer. Eggplants are also recommended in the diet because they are low in calories. A single eggplant contains 35 calories. They do not contain fat but instead have a high fiber content that helps you get full quickly without eating much.
For centuries, eggplants have been used to control diabetes. Recent research has validated this role, due to the high amount of fiber and the low level of soluble carbohydrates in eggplant.

See also the recipe for garlic eggplant dish:

A perfect recipe for fasting, which is tasty and nutritious at the same time. Eggplant food is made quickly and is filling.

2 eggplants, 5 cloves garlic, a dried onion, 4-5 tomatoes in broth, with juice, 2 tablespoons oil, salt, parsley

Cut eggplant into slices and sprinkle with salt. Leave in a strainer for 10 minutes, drained.
Meanwhile, fry the chopped onion in oil and add the drained eggplant.
Leave it on the fire for 5 minutes, add very little water and leave it on the fire for 10 minutes, with a lid.
Add the sliced ​​garlic, finely chopped tomatoes and juice and leave for another 10 minutes on the fire. Season with salt and bring to the table with parsley.