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Eggs hidden in red

Eggs hidden in red

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It is extremely easy to prepare: cut the lids of the tomatoes, and remove the contents with a spoon. We thus obtain some gaoace, which we season a little inside.

Then we place them on 2 slices of prosiutto arranged in a cross and fill them with a raw egg. After that we gently lift the ends of the slices of prosciutto and dress the tomato, like a package. I put the package nicely in the hot oven until it boils and browns the prosciutto (or ham, as the case may be): ... I kept them for 10 minutes.

And they are ready to serve! We liked them so much and so, I will definitely repeat the recipe! They are ideal for a more sophisticated breakfast, or simply, when you want to pamper yourself. Good appetite!

The amazing healing benefits hidden in beets

Beetroot has a sweet, slightly salty taste, and its smell is faded if we use a little vinegar for lettuce root salads. From beets can be used for consumption both the root and the leaves for flavor in cooked dishes.

Beetroot has a sweet, slightly salty taste, and its smell is faded if we use a little vinegar for lettuce root salads. From beets can be used for consumption both the root and the leaves for flavor in cooked dishes.

The benefits of beetroot juice. How to consume

Now that we have established what and how about naturally painted eggs, I invite you to press PLAY below for the VIDEO with the preparation method!

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The hidden secrets of Bamele

The name bama is of Arabic origin (bāmyah), but in some parts of the world it is known as okra, a word of African origin. Although there are no documents proving its origin, some sources claim that the plant originated in Ethiopia and was cultivated by the Egyptians 3200 years ago.

Bama is a plant with edible fruits and is related to cotton, cocoa tree and hibiscus, as it is part of the family Malvaceelor. Bama is cultivated in warmer tropical and temperate areas, for its fibrous fruits that have the shape of green pods with round, white seeds.

The fruits are harvested unripe (less than 10 cm long) and eaten as vegetables and the leaves can be used to thicken soups. In our country they are often cultivated in the southern counties (Giurgiu).

In Arab countries, okra is mainly used to prepare thick soups with other vegetables and meat. They are used in Indian, Brazilian and Caribbean cuisines and adored by Japanese chefs.

Few housewives know the secrets of grooming. Thus, after they have been picked and washed, the tail of the okra is cut very carefully so as not to cut too much of the pods, so that it does not open and lose its consistency during preparation. The best are the young, tender and strong enough that can be checked by breaking them in two. Those that break easily will make the food tasty.

Mackerel can be served as a salad (raw or marinated) or cooked with tomatoes, onions, peppers or corn. If you want them not to be slippery, you can fry them.

If you want them not to be sticky, wash them shortly before using them and avoid cutting them into smaller pieces when cooking them, and do not cook them in aluminum dishes to keep them green.

The best way to keep your lungs long is to freeze them. For this, the young otters will be chosen, which will be cleaned beforehand. If you want to keep them in the fridge, you have to put them in a paper or plastic bag that you can perforate from place to place. However, you should not keep them for more than 2-3 days, even if you keep them in the best conditions.

Hidden eggs in red - Recipes

Let yourself be seduced by Veronica's sweetness.

Choose a package with love.

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Natural is the word that defines our production, followed by the flavor of high quality ingredients that tell sweet and full of essence stories.

Made in Romania

On Romanian lands, we think and prepare
with love and increase traditional recipes with an urban touch. We bring on the tables of Romanians, the history of good and authentic taste of our dishes.

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A sweet, delicious, varied and loving selection for the mastery of the earth. Veronica's recipes are suitable for those who love the vegetarian lifestyle.

100% natural ingredients from local or own production

The basis of our production is the origin
healthy fruit, planted in its own orchard, resulting in fresh and plentiful products, meant to comfort any soul.

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We do not value quantity, but the really essential things. We produce on a small scale and turn our attention to an authentic taste, well-chosen flavors and a note of originality.

Perfect for the whole family

We put the gift of nature in a jar and remind people that beauty comes from within, even from within the family. We slip our products on the table of those who know how to share love with their loved ones.

Traditional tastes

It is consumed by longing.

Veronica chose her grandmother's best recipes and filled the pantry with love in a jar prepared and preserved with the lust and sweet taste of childhood.

Gourmet tastes

Consume caress.

Exquisite combinations, delicious textures and bold urban recipes. The Gourmet selection delights even the most demanding taste buds.

Sugar Free Tastes

It is consumed for pleasure.

Life can be just as sweet and without added sugar. We gave up the sugar content to fully enjoy the nutrient intake of the fruit.

The most hidden secrets of love were written with gusto, in carefully chosen words, sounds or ingredients. Veronica is the one who opens hearts and shares with the hungry the sweet secret of love.

It is the product of those who continue to believe in the 2 sunrises a day, of those who find the strength to be happy every day, of those who admire and seek to be admired.

How do we make the best cream for red velvet cake?

The cream is not difficult to make and it is very tasty. To prepare it I chose to use cream cheese, the most important ingredient, and unsweetened whipped cream LaDorna. They usually used cream cheese and butter, but I wanted a cream that wasn't too heavy. In addition, putting LaDorna cream on the cream is much more aerated. I sweetened it with vanilla flavored powdered sugar, but you can also add vanilla essence. Obviously you can add a little butter to the cream, but I don't see it necessary. In the refrigerator, the cream hardens enough and does not lose its shape. For hot summer days, you can add a little gelatin to the cream, only if you know you have to keep the cake a little longer at room temperature.

To assemble this red velvet cake, I leveled the worktop and cut it into three equal sections. The piece of countertop that I had left when I leveled it, I used it for decoration. It's a countertop enough to cover the whole cake, only I wanted to add just a few crumbs on top. I also used a few pieces of fresh raspberries because they match perfectly with the wonderful color of the countertop. Obviously, the decor remains at your discretion. You can decorate the cake as you wish, with whatever you want. Before serving, leave it in the fridge for a few hours, until the cream hardens well. If you like cakes with fine and delicious cream, try my recipe for caramel cake. It's wonderfully tasty and fragrant!

Painting eggs with beets

If you are a follower of a lifestyle as natural as possible, you probably already know that egg paint can penetrate through their shell and therefore be ingested by humans. Although it has no visible effect in the short term, food coloring can be carcinogenic, so it is advisable to avoid it as much as possible.

That being said, we come to the main question: how do we paint eggs naturally? Beetroot is the answer, it is a natural dye used even by confectioners who do not want to use artificial ingredients in their desserts. Indeed, the red obtained will never be as intense as that obtained from commercial paints, but in the end no natural aspect is to be rejected, on the contrary.

However, to get a strong color, use a large amount of diced beets. Put the beet pieces in a small or medium-sized pan, add the eggs, then add another layer of beets and over them. Pour water so that the eggs are completely in liquid and add two tablespoons of white vinegar, which helps to fix the color on their surface. Optionally, before coloring the eggs, you can wash them very carefully with a little detergent, so that the natural paint sticks better to the shell.

After you have arranged the eggs, the beets and the vinegar, turn on the heat and when the water boils, reduce the flame and let the eggs cook for between 15 minutes and an hour, depending on the shades you want to get. Also, for a more intense red, you can leave eggs in beetroot juice overnight in the refrigerator.

You saw how simple it is painting eggs with beets? Even if you use them as a traditional dish or simply to decorate the Easter table, the result will surely be a surprisingly successful one.

Because we are still in the tradition chapter, find out what actually symbolizes red Easter eggs and discover some hand-painted egg models, from which to be inspired if you want to come up with something new this year!

Mexican Churros

Even if I am a big fan of the traditional Romanian cuisine, from time to time (quite often lately), I felt the need to cook something new, to try other cuisines of the world, which are more spectacular. And to be honest, it's not very difficult to prepare traditional dishes from other kitchens, because in all stores you can find a stand of international products, from sushi kits, soy sauce, oyster sauce, sesame oil, Mexican salsa , guacamole, nachos, tortillas, Arabic condiments, hummus, tahini, etc. Recipe ideas from Mexican, Chinese and Arabic cuisine can be found on, where a slot machine with 3 ingredients is waiting for you, which combines to give you an idea for a unique recipe. And on their facebook page you can find a delicious contest: like the page and then play food roulette, earn points and you can win a weekly dinner at a restaurant with the same specifics.

Good luck with roulette and let's move on to the recipe! Today I chose to cook a recipe specific to Mexican cuisine, namely Churros, which you probably know from the seaside, where they are in great demand and are sold as "Mexican". About churros you have to know that it is eaten all over Latin America, with various variations, from the sauce they serve and to their size / thickness, but the composition is about the same, similar to that for eclairs, with the difference that the dough fry in oil and do not bake. And to be even closer to Mexican cuisine, we served churros with sweet milk sauce, a sauce based on sweetened condensed milk, which I told you about and whose recipe can be found here.

Ingredients for 8-10 servings of churros:
& # 8211 600ml water
& # 8211 500g flour
& # 8211 2 eggs
& # 8211 4 teaspoons sugar (half the amount if you serve churros with hot sauce, such as salsa or Tabasco)
& # 8211 a teaspoon of salt (2 teaspoons of saltier churros)
& # 8211 a teaspoon of ground cinnamon
& # 8211 500ml oil for frying

In a large pot, boil the water and as soon as it boils, remove the pot from the heat and put the flour mixed with the sugar, cinnamon and salt. Mix well (you have to mix vigorously, until all the flour is incorporated) and then put the eggs one by one, mixing well after each one. If the dough comes out too thick (it can also happen depending on the flour used), add 2-3 tablespoons of hot water and mix again. Put the dough in a bowl and sprinkle it directly in the hot oil. Fry the churros on both sides until golden brown and then take them out, using a spatula, and place them on a plate lined with napkins, which absorb excess oil.

How else can you serve churros? Simply powder with vanilla powdered sugar, with chocolate sauce (for which you chop 200g milk chocolate or bitter, over which pour 100ml hot liquid whipped cream) and of course with salsa sauce, more or less spicy, depending on how you place. Any variant is super-mega delicious, I promise! You're welcome!

Beat the egg whites with a fork.

The napkins are removed from the white layers (only the colored layer is used) and different shapes are cut or it can be used whole, as you prefer.

Eggs are washed, boiled, then left to cool, so you can hold them.

Using a brush, place the egg whites on the surface of the egg, then place the cut napkin. After that, with the brush soaked in the egg white, pass over the napkin, pressing lightly, so that there are no air gaps.

If the napkin is placed on the entire surface of the egg, then it is made in portions. Take a napkin, put it over the egg greased with egg white, pass it again with egg white on top and cut the excess napkin. Do the same until the whole egg is covered.

Leave the eggs to dry at room temperature, then refrigerate.

That's all, & bdquoreteta & rdquo of eggs painted with napkin is ready. It is not difficult at all, it is an environmentally friendly method and available to anyone. As I told you, this method can be applied very well with children, they will have fun and will be very proud of the result.

I invite you to try this method of painting eggs for Easter. I also invite you to take a look at the cake recipe with 10 yolks, as well as the classic drob recipe, some delicacies that should not be missing from any Easter meal.

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.

Old recipes - eggs painted in red onion leaves

Once upon a time, our grandmothers did not use dyes to buy to paint Easter eggs, but different plants for each color. The process was similar to dyeing wool. In my family, that's how I painted Easter eggs, where you say it's 100% natural and looks beautiful. The color red can be most easily obtained from dried red onion peels.

Recipe at a glance:

What do you need:

  • Red onion peels
  • Socks (nylon), square cut
  • Decoration leaves (eg curly or normal parsley, ivy, larch, dandelion, any other beautiful leaves found in the garden)
  • eggs, obviously

It is preferable to use white and smooth eggs on the shell, on which the paint sticks better and the contrast will be higher.

Peel the eggs and wipe well.
Take a decorative leaf, fix it on the egg, stretch it and tighten the sock well around the egg and tie it with string. The eggs thus tied are put in the pot in which the red onion leaves are already boiling and left to boil for about 15 minutes (a spoonful of vinegar can be added to the pot to fix the color, but I didn't use it, I don't think it was necessary).

As a benchmark, we had peels gathered from about 2 kg of onions and painted 30 eggs, but they could still be used.
When we think they are cooked, take out the eggs with a spoon, cut the sock and carefully remove the greens.


  1. Kenath

    I can't take part in the discussion right now - there is no free time. But I will return - I will definitely write what I think.

  2. JoJojas

    sympathetic thinking

  3. Zulkijind

    Give we'll talk, me is what to say.

  4. Malarr

    Quite right! The idea is great, I agree with you.

  5. Graeghamm

    Not the misfortune!

  6. Ocumwhowurst

    No options ....

  7. Nell

    I have thought and have removed the message

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