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The fish, cleaned, headless and wiped with paper towels, is placed on baking paper. Make a sauce from olive oil, a pinch of salt and pepper, mustard, curry sauce, fresh parsley or pasta. Mix all the ingredients and grease the fish well with this sauce. Next to the fish, place half of the tomatoes and the whole head of garlic, cut only slightly at the ends. Wrap tightly in parchment paper so that it is as airtight as possible. I folded the edges and caught them with the stapler. Put the tray in which I put the fish in the oven heated to 180 degrees for 30 minutes.
We gather all the sauce left over from the fish after baking and put it in a bowl. The head of the garlic that was in the oven, we squeeze it on the uncut side to remove the cloves of baked garlic, we put them in the bowl with the fish sauce, we grind them with the back of a fork, we add a pinch of salt and pepper, the juice from half a lemon and mix. We put this formed sauce over the rice boiled in water with a pinch of salt. Mix well and serve with lemon slices and mint leaves. We ate with a yogurt sauce. You're welcome!!
Articles containing the keyword: chefal
Chefal with tarragon from: mullet, zucchini, peppers, onions, carrots, oil, tarragon, butter, salt. Ingredients: 2 not very large mullets, cleaned of scales and intestines 1 small zucchini, cut julienne 1 red bell pepper, smaller, cut into thin strips 1/4 cup onion, tomato, cut fish 1 carrot, cut julienne 1 tablespoon oil 2 tablespoons tarhon tocat 1 [& hellip]
Chefal with vegetables and sauce
Chefal with vegetables and sauce from: mullet, rice, green beans, chickpeas, onions, garlic, parsley, capers, milk, moldy cheese, cheese, lemon, salt, pepper, olive oil, parmesan, wine. Ingredients: two mullets 120 g brown rice 300 g green beans a can of chickpeas a white onion 4 cloves of garlic a bunch of parsley o [& hellip]
Chickpea with chickpeas, chickpeas, chickpeas, sesame paste, almonds, lemons, organo, goulash, olive oil, garlic, soy sauce, vinegar, salt, pepper, parsley, paprika, glues. Ingredients: two dumplings a can of chickpeas a tablespoon of sesame paste 100 g almonds two lemons 5 g dried oregano two goulash 100 ml olive oil 6 [& hellip]
Baked horseradish with hot peppers
Baked mullet with hot peppers from: mullet, hot peppers, salt, pepper, garlic, lemon, oil, baking paper. Ingredients: a clove of hot peppers salt pepper garlic two lemons oil baking paper Preparation: Wash the fish, clean the scales and eviscerate. Grease the mullet with oil, add salt [& hellip]
Delicious recipes: Chefal with Provencal sauce
A recipe for mullet with Provencal sauce from: fillets of red mullet, salt, pepper, olive oil, garlic, bell pepper, shallot, dried vermouth, herbs of Provence, tomatoes, olives and parsley Ingredients: 4 fillets of red mullet with skin, about 125 g each salt and black pepper 2 tablespoons olive oil for sauce: 2 puppies [& hellip]
Chefal with olives
A delicious recipe for mullet with olives from: mullet, olives, tomatoes in broth, hot peppers, parsley, oil, salt and pepper. Ingredients: 1 mullet 200 g olives 1 can with tomatoes in broth 1 hot pepper parsley oil salt pepper Preparation: Peel the fish, grease it with oil, season it with salt and pepper and [& hellip]
Mediterranean fish soup
A delicious recipe for Mediterranean fish soup from: mullet, sea bream, perch, squid, turkey, tomatoes, white onions, pasta, extra virgin olive oil, oregano, fennel leaves, basil, hot peppers, red wine, salt, carrots, celery, white wine and black pepper. Ingredients: 1 mullet (1 kg) 1 sea bream (750 g) 1 small perch 3 squid 1 turbot [& hellip]
Meatballs with risotto, squid and pumpkin flowers
A recipe for mullet fillets with risotta, squid and pumpkin flowers from: mullets, squid, rice, pumpkin, pumpkin flowers, fish soup, extra virgin olive oil, garlic, white wine, spices, tomato pulp and salt. Ingredients: 4 cloves 150 g small squid 280 g rice 2 small zucchini (zucchini) 8 pumpkin flowers [& hellip]
Meatballs with poppy seeds and bell pepper foam
A recipe for mullet fillets with poppy seeds from: mullet fillets, flour, poppy seeds, extra virgin olive oil, salt, pepper, bell pepper, egg yolks, sweet cream, carrots, zucchini, butter, currants and sugar. Ingredients: 8 mullet fillets (about 60 g each) 3 tablespoons white flour 4 teaspoons poppy seeds 4 tablespoons olive oil [& hellip]
Red chefal with Provencal sauce
A recipe for red mullet with Provencal sauce from: fillets of red mullet, salt, pepper, olive oil, garlic, bell pepper, shallot, dried vermouth, herbs of Provence, tomatoes, olives and parsley Ingredients: 4 fillets of red mullet, with skin, about 125 g each salt and black pepper 2 tablespoons olive oil for sauce: 2 [& hellip]
Mint or lufar brine
A recipe for chefar or lufar brine from: mullet or lufar, salt, lemon juice, garlic, hot peppers, salt, water, peppercorns, bay leaves, thyme, garlic, oil, tomatoes, parsley, vinegar and oil . You might also like: Carp brine with garlic Fish brine with tomatoes Fish brine with paprika [& hellip]
Grilled mullet with lemon and parsley
Grilled mullet with lemon and parsley Ingredients: 6 cloves (about 1,400 kg) 1 lemon salt 1 bunch parsley 50 g oil Preparation: The heads are cleaned, washed and dried on a napkin. Add salt, grease with oil, then fry on a hot grill and greased with oil. Se [& hellip]
Chefal bread with straw potatoes and boiled beans
Chef bread with straw potatoes and boiled beans Ingredients: 1,200 kg heads 1-2 eggs salt pepper homemade pepper 40 g flour 400 g potatoes 300 g oil 30 g butter 400 g noodle beans Preparation: The heads are cleaned, washed and I make fillets. Add salt, flour, [& hellip]
Baked mullet with tomatoes, olives and mullet caviar
Baked mullet with tomatoes, olives and mullet caviar Ingredients: 6 mullets (about 1,400 kg) 400 g tomatoes 1/2 glass red wine thyme salt 150 g oil 150 g green olives 1 bunch parsley 4 cloves garlic 150 g chefal Preparation: Heads are cleaned, washed and [& hellip]
Chefal with chives, manatees and artichokes
Chives with chives, manatees and artichokes Ingredients: 6 cloves (about 1,400 kg) 250 g chives 250 g manatees salt pepper 120g oil 1 lemon 1 bunch of parsley 100 g capers 3 artichokes or 200 g turnips 1/2 glass of wine Preparation: The heads are cleaned, washed and dried on a napkin. [& hellip]
Chefal a la grec
Greek Chefal Ingredients: 1 kg fish 1 glass oil 1 glass wine garlic thyme pepper 1-2 bay leaves tomato broth 1 lemon Preparation: Peel the fish, salt it and place it in a pan. Put a little crushed garlic (to taste), peppercorns, thyme, a glass of oil, a [& hellip]
Red mullet with potatoes and shells
Red mullet with potatoes and shells from: potatoes, shells, mullet fillets, garlic, oil, vegetable soup, white wine, parsley, white beans, lemon, salt, pepper, paprika. Ingredients: 6 large potatoes 500 g closed shells 4 fillets of red mullet 2 cloves garlic 1 tablespoon oil 300 ml juice over 300 ml broth [& hellip]
Tagliatelle with mussels, tomatoes, simple and tasty garlic
Pasta, one of the ingredients with which you can make what you want and what your heart wants, from sweet pasta, with meat, vegetables, fish, almost anything.
Today I decided to bring to your attention tagliatelle with mussels, tomatoes, garlic, simple and tasty.
You don't need to be a prominent gastronomic character to make a portion of tasty pasta and why not look good.
If you follow a few steps, they can't help but come out, boil them for a minute less and be sure to finish them in the sauce.
It is enough to put your imagination to the test and give free rein to your chosen taste or try this Italian pasta recipe with a rich, aromatic taste and ideal for any guest.
- 250 g fresh tagliatelle or 200 g dry
- 300 g of mussel meat
- 350 g tomatoes in broth
- 2-3 cloves of garlic
- 2-3 tablespoons olive oil
- 50 ml dry white wine
- 50 g grated Parmesan cheese
- A handful of basil
- Salt and pepper to taste
Step by step method
First we start with the sauce and we put the oil in a pan with the garlic, let it harden a little, add the diced tomatoes, mussels, wine, salt and pepper and let it simmer for 7 minutes. -8 minutes.
While the sauce is boiling, put a pot of water and salt on the fire to boil the pasta. We boil them for a minute less than it says on the package, because we will finish them in the sauce.
Strain the pasta and add it to the sauce, add the basil and Parmesan and cook for another minute.
Simple and tasty, isn't it? Now I let you work and I wish you good appetite in advance.
Hake With Shells, Cherry Tomatoes In Parchment Paper
Preheat the oven to 200C. Heat a tablespoon of extra virgin olive oil in a pan. Add the chorizo slices and let them cook for 2-3 minutes. Add the garlic and let it cook until soft, then add the cherry tomatoes with the sugar and paprika. Leave the mixture on the fire for about 3-4 minutes and then remove the pan from the heat. Add the teaspoon of fennel and season to taste. Make as large a circle as possible out of a roll of parchment paper (you will need 4 in total). Divide the mixture of tomatoes evenly between the 4 circles, making sure it is placed in the center. Place a piece of hake followed by 5 shells and a spoonful of sherry in the center of each circle. Season to taste. Join the two parts of the circle, and then fold again. Place them on a preheated baking tray and let them cook for 6-8 minutes. Meanwhile, heat a grill pan. Add the slices of bread and let them fry for 1 minute on each side. Sprinkle with remaining oil and a little sea salt. To prepare the sauce, mix the mustard with the lemon juice in a small bowl and then slowly add the olive oil until it becomes a homogeneous emulsion. Season to taste. Put the arugula leaves in a small bowl and pour a little of the sauce until it covers the leaves. To serve, place the fish on a heated plate and add the leaves with the mustard sauce and a piece of toast.
METHOD OF PREPARATION
The heads are cleaned, eviscerated, washed, portioned and seasoned with salt and pepper. Place in a tray with 50 ml of oil and put in the oven, over medium heat, for 15 minutes.
two trout, 300 g broccoli, salt, peppercorns, olive oil, two tablespoons of wine
Hot sauce 2-3 onions, 3 tablespoons butter, 1 tablespoon vinegar, 1 tablespoon broth, two cucumbers in vinegar, salt, pepper, garlic
METHOD OF PREPARATION
The trout are cleaned, washed and cut into pieces of the right size. Boil the trout in boiling salted water, peppercorns and a little wine. Remove, drain and fry in hot oil. Broccoli is washed and fried in a little olive oil.
The spicy sauce is prepared as follows: chop the onions and simmer in a little butter. Extinguish with vinegar in which crushed garlic was put the night before. Add the broth and a cup of water. Boil until the sauce drops. Pass through a sieve, add the finely chopped cucumbers and season everything with salt and pepper. Serve with broccoli and fried trout.
Sprinkle finely chopped green parsley on top.
METHOD OF PREPARATION
The fish is cleaned, washed and fried in a little olive oil. Remove and place on a plate, covering to keep warm.
METHOD OF PREPARATION
The fish is cleaned, washed and fried in a little olive oil. Allow to brown well on both sides, then remove and place on a plate. The fennel bulbs are washed and boiled in a pot with a lid. Drain and grate, then fry in a little butter and season.
Chefal on a bed of lemon
I found a very good recipe at Monica Horoiu, with her wonderful blog http://furnicutzabucatar.blogspot.ro/, the host of January in the beautiful challenge Weekend with growth, initiated by Ștefania Anastasiu, or more http: //www.stefyharnicutza .blogspot.ro / 2013/12 / weekend-cu-spor.html).
Thanks for the idea Monica.
- Chefal 1 piece,
- White wine 200 ml,
- Lemons 2 pieces,
- Oregano flavored oil 2 tbsp,
- Sea salt with Mediterranean spices,
- Freshly ground pepper,
- Olive oil flavored with lemon 2-3 tablespoons.
- The fish is cleaned of scales and intestines, washed in plenty of cold water, then swabbed with a towel, salted and left to cool for approx. Ten minutes.
Place lemon slices of approx. In a special bowl for fish or in a heat-resistant tray. 0.5 cm, sprinkle with a little olive oil, then place the fish on top. Season with Mediterranean spices, put lemon slices in the belly of the fish, add the wine and a little flavored olive oil, cover and cook in the preheated oven, approx. 20 min. over medium heat, approx. 200 degrees.
Baked mackerel, in parchment, simple and quick recipe
Baked mackerel, in parchment, simple and quick recipe, which can be made by a beginner housewife. There is no smoke in the house, and the result is delicious. Written recipe and step by step video.
What ingredients do we use for the baked mackerel recipe in parchment?
Good appetite, be healthy and happy every day!
I invite you to watch the video recipe here:
Recipes with Gina Bradea & raquo Recipes & raquo Baked mackerel, in parchment, simple and quick recipe
5 pasta recipes for dinner
What else to cook for dinner? How many times a week do you ask yourself this question? After a long day at school with the little ones and at the adult service, everyone is hungry and tired. We would like to eat something tasty, but simple and quick to prepare. Easter is an alternative [& hellip]
What else to cook for dinner? How many times a week do you ask yourself this question? After a long day at school with the little ones and at the adult service, everyone is hungry and tired. We would like to eat something tasty, but simple and quick to prepare. Pasta is a very good alternative for a meal cooked at a fast pace. Choose an easy recipe, with few ingredients, and dinner will be ready sooner than you think. You can boil the pasta and you can prepare the sauce in parallel, and in 15-20 minutes the food will be only good to enjoy.
For the pasta to come out perfectly, it is very important how you boil them. Follow the tips below and success will be yours, no matter what recipe you want to cook.
- Boil pasta in a large amount of water to avoid sticking to them.
- Put salt in the water in which you boil them. You don't have to worry about it getting too salty. They will draw from the water exactly the amount of salt they need.
- Bring the pasta to a boil when the water boils. Not earlier.
- Stir occasionally to prevent the pasta from sticking together.
- Boil the pasta "al dente", more precisely until they are cooked, so that the texture remains firm. The easiest way to control this is to let them boil for 2 minutes less than the time indicated on the package for cooking. If a cooking time of 12 minutes is written on the bag, then boil them for 10 minutes.
- Drain the water in which they boiled. Do not pass them through cold water unless you intend to eat them cold, in salads.
- Combine them with the sauce and let them simmer for a few minutes cooking together to borrow their tastes.
Now that you know exactly how to boil the pasta to get the perfect texture, all you have to do is combine them with your favorite ingredients and sauces. You have a great freedom to test and experiment from simple recipes, with tomato sauce or vegetables, to those with seafood. See what our proposals are.
Spaghetti is one of the most popular types of pasta. They are thin and long, measuring between 25 and 30 cm. Spaghetti is suitable for serving with tomato or dairy sauces, which cover the entire surface very well. Spaghetti alla carbonara is a classic Italian recipe based on egg, parmesan and bacon ham. Here's how to prepare it.
ingredients : 3 yolks, 40 g of extra Parmesan cheese for serving, 150 g of pancetta or a type of ham that contains both meat and fat, 200 g of dried spaghetti, 1 clove of garlic, extra virgin olive oil.
- In a bowl, mix the egg yolks with the grated Parmesan cheese. Add a little pepper and mix everything very well.
- Chop the ham into small cubes.
- Boil the spaghetti al dente, following the instructions above.
- Heat the ham. After it leaves the fat, add the garlic clove, lightly crushed with a knife. Let it release its flavor for 1 minute, then remove it.
- Drain the spaghetti, taking care to keep a cup of water in which they boiled.
- Add the boiled spaghetti to the pan over the ham. Mix everything very well.
- Add a small amount of water in which they cooked the pasta. Stir, then add the yolk and parmesan mixture, and season with a little pepper. Continue to mix, taking care to gradually add more water, until the pasta acquires a creamy texture.
- Serve the pasta with grated Parmesan cheese on top and freshly ground pepper.
Tagliatelle with mushrooms
These pastas are very similar to Romanian noodles. They are long and flat, with a width of 6.5 - 10 mm. The recipe also includes egg, unlike other types that are made from durum wheat flour and water. You can buy them both dry and fresh.
ingredients : 700 g of mushrooms, 3 tablespoons of olive oil, 3 cloves of crushed garlic, salt, pepper, white wine, 500 g of tagliatelle, 60 ml of sweet cream, 3 tablespoons of grated Parmesan cheese.
- Cook the chopped mushrooms together with the garlic and olive oil. Add salt and pepper to taste. After it has changed color and the liquid has evaporated, it means that they have cooked enough.
- Boil the pasta according to the instructions on the package.
- Meanwhile, add a pinch of white wine over the mushrooms. Allow it to evaporate, then add the sour cream and Parmesan cheese.
- After they have boiled, drain the pasta and add them to the pan over the mushrooms. Mix everything very well.
- Serve with grated Parmesan cheese on top.
Fettuccine with chicken and pesto sauce
Fettuccines are a type of pasta that looks very much like tagliatelle. They are more generous in size, being wider and thicker.
ingredients : 3 halves of boneless chicken breast, 1 tablespoon of olive oil, 120 g of pesto sauce, 250 g of fettuccine, 60 ml of sweet cream, salt, pepper.
- Beat the chicken breast pieces with a kitchen hammer until they become about an inch thick. Season them with salt and pepper.
- Heat the oil in a non-stick pan and cook each piece for 3-4 minutes on each side. When ready, cut the chicken breast into strips.
- Boil the pasta according to the instructions, taking care to keep about 50 ml of the water in which they were cooked.
- Put the pesto sauce together with the sweet cream in a pan and heat them over low heat. Add the pasta and the remaining water from the boil. Put the chicken and you're done.
Fusilli with zucchini and ripe tomatoes
Fusilli are a type of pasta that is very easy to recognize by its spiral shape. They are easy to eat and look great on the plate. Kids will love them.
ingredients : 3 zucchini zucchini, 3 cloves of garlic, 500 g of plum tomatoes, 500 g of fusilli pasta, 25 g of grated Parmesan cheese, 5 tablespoons of olive oil, salt, pepper, fresh parsley.
- cut zucchini and tomatoes in cubes one centimeter thick. Chop the garlic.
- Heat the oven at 220 ° C.
- Place the vegetables in a pan on a baking sheet. Add olive oil, salt and pepper. Leave them in the oven for 20-25 minutes.
- Boil the pasta. When they are ready, mix them with the cooked vegetables and a tablespoon of olive oil. Sprinkle freshly chopped parsley on top.
The pens have a cylindrical shape, being ideal for integration in recipes with a lot of sauce because it can penetrate inside the pasta, increasing their flavor.
ingredients : 1 can of diced tomatoes, 100 ml of white wine, 3 cloves of finely chopped garlic, 2 tablespoons of olive oil, ¾ teaspoon of hot pepper flakes, 250 ml of tomato juice, 500 g of penne.
- Heat the olive oil in a pan. Add the garlic and hot pepper flakes. When the garlic begins to release its flavor, add the diced tomatoes, tomato juice and wine. Cook the sauce until it thickens. Add salt to taste.
- Boil the pasta, drain and add to the sauce.
- Serve them with freshly grated Parmesan cheese on top.
It is very difficult to fail with pasta. There is a wide variety of shapes, which you can combine with different sauces or ingredients, which are among your family's favorites. Boil them correctly and the success of the dinner is 50% guaranteed. Adapt the sauce and the ingredients you combine with them to the preferences of your family members and you will satisfy even the most capricious diners.
Food recipes from the Danube Delta
Soup soup & # 8211 Complexity: medium
- 1 potato
- 1 zucchini
- 1 bell pepper
- 1 onion
- 1 mullet or 1 sturgeon
The traditional storceac soup in Sfantu Gheorghe can be prepared either with sturgeon or with mullet which is much easier to obtain.
Those who passed through the Danube Delta and ate the soup from the housewives from the Sf. Gheorghe area, it is impossible not to have enjoyed at least once with this absolutely delicious fish soup.
The name of storceac soup or the juice as the locals call it does not refer both to the fish used in the preparation and to the richness of the vegetables in the composition, most of the soups in which the vegetables abound being called storceac soups in this area.
For the sturgeon or mullet version, zucchini, peppers, onions, cabbage and potatoes are used, as well as the indispensable borscht.
There are two variants of sturgeon soup with sturgeon or mullet, red or white soup. The difference between the two options is given by adding tomatoes to the list of vegetables used. Cream and egg are added to the white juice in which the tomatoes are not added.
It is recommended that the vegetables be boiled in a separate pot of fish that can become crumbly in this way.
Boil the fish for 5-7 minutes, then add the chopped tomatoes. Fresh tomatoes are preferable, but canned tomatoes can also be used. For the white soup, skip the addition of the tomatoes. Drain the water after the fish has been cooked and add it to the water in which the vegetables are boiling. Leave it on the fire for a few more minutes and serve hot.
Baked carp & # 8211 Complexity: simple
- 1 bell pepper
- 1 kg of tomatoes or 1 box of tomatoes
- 2-3 carrots
- 3 heads of garlic
Baked carp is known at Mile 23 as Protap Carp according to the old customs when fish and other goodies from the area were prepared in the clay oven, at protap.
Carp is one of the favorite fish in the houses of Lipovans in the Danube Delta, and whoever sits at the table and stretches and talks will definitely go home with the recipe if he is inclined to ask the hosts. This is how many fishermen bring home the taste of the Delta, even if the dishes will never have the same taste as when the fish is freshly caught.
The carp spreads along the spinal cord, and the secret is that the fish is washed only superficially and the scales are never cleaned.
The oven-baked carp recipe like Mila 23 is as simple as it is delicious, requiring no more than 40 minutes from cleaning the fish to the time you can eat.
The tray in which the fish is to be cooked is greased with butter or oil and the fish is placed with scales down, then seasoned to taste.
After 20 minutes in the oven, remove the fish and grease it with a sauce made of tomatoes put in a blender or canned tomatoes, carrots and bell peppers. Put it back in the oven for 10 minutes and before it is served, add the garlic and put a lemon next to it, to add to taste.
One of the most unusual but also the tastiest traditional Dobrogean pies is Ghismanul. This is specific to the area, being one of the hidden culinary treasures of the Delta that few of those without relatives in the area have ever tasted. Ghisman recipes are obtained just like any other recipe from the Danube Delta, directly from the locals' table, after a delicious meal and a few hours of talk.
Ghisman is a special pie because it is traditionally made with the first milk given by the cow after giving birth, but this habit is long lost, and modern Ghisman comes out just as delicious with fresh or pasteurized cow's milk.
The dough of the pie is made of flour, 2 eggs and a cup of water that must be heated at least to room temperature. Combine the ingredients and add a pinch of salt and half a teaspoon of baking soda with vinegar or lemon juice. The dough thus obtained must have a liquid consistency, like thick cream.
Pour the contents of the dough into the tray previously greased with butter.
The filling is prepared from 8 eggs in combination with sour cream, preferably greasy and poured over the dough in the tray to be put in the oven over medium heat for about an hour.
Whole grains in delicious recipes
Did you think that cereals can only be used with milk for breakfast? No way! When it comes to cooking, I like to integrate whole grains into all kinds of dishes, so here are 5 ideas by which you can diversify your menu and integrate whole grains into your diet.
The recipes are easy to make and tasty, and this way you start your mornings with a lot, a lot of positive energy. Many of the dishes below can be prepared in advance and stored in the refrigerator, helping you save time in the morning, and those that should be consumed immediately can be taken in a shaker and consumed on the way to daily activities, helping you. to save time, without compromising your daily menu.
3 cups of Musli Vitalis from Dr. Oetker with biscuits and chocolate
half a cup of flour
100 g of melted coconut butter
Grind the muesli bulbs a little and mix until smooth with flour. Separately mix the liquid ingredients: butter with honey and egg mix until smooth and gradually incorporate into the solid composition, stirring constantly. It is formed with a spoonful of composite balls, which are baked in the tray with baking paper in the preheated oven at 200 degrees, for 15-18 minutes. Allow to cool completely before consuming.
4 tablespoons freshly squeezed lemon juice
1 ½ cups of Musli Vitalis with chopped chocolate well in the food processor
1/2 cup whole wheat flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3 tablespoons unsalted butter, melted and cooled
oil and butter mixture to grease the shape of American pancakes / pan
Mix in a Musli robot to a fine texture for 2 minutes, then transfer to a large bowl. Then add the rest of the dry ingredients.
Mix the milk with the lemon juice, then gradually incorporate all the wet ingredients (melted butter, eggs, vanilla essence).
Gradually pour the liquid mixture over the dry ingredients, stirring continuously in the same direction.
It is prepared in a pan or in the form of pancakes, frying on both sides at medium temperature.
Yogurt with honey, mango and nutmeg
You need a well-baked mango, a teaspoon of manuka honey, 500 g of yogurt and 120 g of Musli Vitalis almonds and walnuts. Cut the mango fruit into cubes and mix with yogurt and honey. Place layers of muesli in dessert glasses, then yogurt and mango and keep cold until serving.
Bruschettas with muesli and cheese
2 teaspoons olive oil
100 g grated cheese (opt for matured cheese for extra intensity)
60 g Crispy fruit Vitalis musli
12 slices of whole day old wand
For the baking tray you need parchment paper on which to place the slices of bread.
Wash the washed tomatoes into small cubes and season with crushed garlic, basil and pepper. The grated cheese is mixed well with the muesli and then added over the tomatoes. The bread slices are decorated with the mixture of tomatoes, cheese and muesli and put in the preheated oven for 5 minutes. Serve decorated with freshly chopped basil and smoked chilli flakes.
Autumn fruit shake with muesli
400 ml of freshly squeezed apple juice
50 g Musli Vitalis 40% fruit
Mix in the blender all the ingredients, with the diced fruits. For extra flavor add a cinnamon powder. It is consumed immediately to prevent oxidation of the fruit.