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Yellow glue

Yellow glue

Lipia:

Mix the yeast with the sugar and dissolve it with a little warm water. Leave it to rise for 10 minutes. Put flour, salt and oil in the bread machine bowl. Add the mayonnaise and the rest of the water and knead a suitable hard dough, which is left to rise for half an hour.

In the meantime we are preparing filling: the cleaned, washed and well drained mushrooms are fried together with the finely chopped onion and garlic, in a few tablespoons of olive oil. Season to taste with thyme and basil, adjust the taste of salt. Leave it on low heat until all the juice left by the mushrooms decreases. Leave to cool.

The dough is spread in a tart form greased with oil. Put the hardened mushrooms on top and put the tray in the oven over medium heat until golden brown. Remove the tray from the oven, sprinkle the diced cheese on top and bake for another 5 minutes until it melts.

Sprinkle with chopped green parsley and portion.


Stick with vegetables and cheese

The recipe for today's diabetics is the sticky one with vegetables and cheese. The recipe is suitable for both a light lunch and dinner. You have in the following the necessary ingredients, the preparation method, but also the nutritional values ​​for a portion.

Number of servings: two portions.

Preparation time: ten minutes.

Cooking time: fifteen minutes.

Total time: twenty-five minutes.

Ingredients for sticking vegetables and cheese:

  • two integral glues
  • 100 grams of cheese of your choice: Emmentaler, Cheddar, cheese
  • two bell peppers
  • two pieces of green onions
  • eight cherry tomatoes
  • 100 grams of canned corn grains
  • optional hot peppers
  • salt and pepper.

Preparation for sticking with vegetables and cheese:

  1. Grate the cheese, wash and peel the vegetables, then cut them into small cubes.
  2. Cut the tomatoes in half and slice them.
  3. Peel a squash, grate it and slice the green leaves.
  4. Heat the non-stick pan, and then heat the glue. After 10 seconds, turn the glue on the other side and repeat the procedure several times, until it browns.
  5. Sprinkle half of the cheese over the stick and then add the rest of the ingredients.
  6. Leave the pan covered over low heat.
  7. When the cheese has melted, using a spatula, turn one side of the stick over the other half, like an omelet.
  8. Take the glue off the heat and cut it into 3 & # 8211 4 triangles.
  9. Serve immediately or keep for the next day.

Nutritional values ​​for one serving:

  • calories: 447 kcal
  • protein: 20 grams
  • carbohydrates: 35 grams
  • fat: 25 grams.

Try our recipe for: Corn omelette.

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400 gr flour
a teaspoon of salt
a teaspoon of sugar
2 tablespoons olive oil
200 ml of hot water
an envelope of dry yeast (if a ball is about the size of a ball)
an egg yolk
4 tablespoons milk

Step 1:
Put sugar, salt and yeast in warm water. Stir and add flour in the rain. Now you have to add the oil and mix until it becomes a homogeneous and non-sticky crust.

Step 2:
Put the dough in a bowl that is covered and leave at room temperature for an hour. After an hour, the dough almost doubles in size.

Step 3:
Now break the pieces of dough and spread them with a rolling pin. The sheets should be as thin as possible. Egg yolk is mixed with milk. Grease the glues with this composition and put them in the oven (they must be well heated).


Yellow stew (without sour cream)

The yellow stew is most often prepared with sour cream. Well, I didn't have sour cream in the house, and I couldn't even go shopping. Besides, you just know that I don't cook according to the original recipes (I can't even say with my heart that I know and respect them), but after I have them in the fridge. We add the momentary inspiration and the chronic lack of time and that's how my dishes come out!

But it is certain that I love yellows with all my heart! So far, I have prepared them simple and delicious: with pasta and baked pepper sauce, with tomato sauce (family favorite), with garlic, and now it's their turn in this form. And this yolk stew without cream has another advantage: it can be stored for the winter, in properly sterilized jars.

How? Simple: in the hot jars (immediately after their sterilization) pour hot stew, taking care to remove the air from the jar, close the jars tightly and leave to cool in beds, with the bottom up (to form a vacuum). when I'm not using this method of turning the jars, I also put a collar of oil on top of the stew, to make sure that no air enters and spoils it.

I invited you to try the yellow stew, my version? Maybe even prepare it for winter, at least a few jars.


Tart with yolks and bacon

This tart is a marvel: fragrant yolks and crispy pieces of bacon wrapped in a velvety composition of cream and eggs. If you want to impress a more pretentious guest, this is the right recipe!

  • 110 g almond flour
  • 80 g sesame seeds
  • 1 tablespoon psyllium bran
  • ½ teaspoon baking powder
  • 1 or
  • 50 g butter at room temperature
  • salt
  • 500 g fresh yolks
  • 100 g thinly sliced ​​bacon (choose a product with the label "clean" from a trusted manufacturer)
  • a little butter
  • salt, ground pepper
  • 3 eggs
  • 200 ml sweet cream (30-35% fat)

Preheat the oven to 170 degrees C.

In a bowl, mix all the dough components. On the bottom of a tray with a diameter of about 26-28 cm is placed a circle cut from baking paper, which is greased with butter. Then roll out the dough obtained, forming a base and some edges of about 2 cm. Bake for 5-7 minutes.

Melt the butter in a pan, add the sliced ​​bacon. Harden until crispy.

Remove with a whisk, and in the leftover fat, heat the yolks (cleaned and wiped with a damp cloth beforehand, possibly cut into suitable pieces), until the water evaporates from them (about 5-7 minutes).

Spread the bacon evenly over the dough, then the yolks.

Beat the eggs with the cream, pour carefully over the filling, then put the tray in the oven until it catches the surface (about 20-25 minutes).

The tart is served hot or warm.

5 Based on 12 Review (s)

Black rice with yolks

If you take a look at it from time to time my Instagram account (if you shouldn't, because that's where all the interesting stuff happens: p), you saw that I woke up in the studio with a box of mushrooms and another of yellows (I'll give you the source if you need it, cuz I & # 8217m nice like that :). Therefore, I had to execute myself in this regard.

Obviously, the first thing I did was boil a polenta and toss a mushroom topping with lots of garlic, because the appetite was too much. This problem being solved, I was then able to focus with a slightly clearer head and do my job with some new recipes. Like the one below, which quickly entered a top of the preferences, therefore it has all the chances to be repeated in a menu of #ConvivialDinner.

But until then, try it yourself and give a sign so I know how you feel.

INGREDIENTS
4 servings, 1 hour

    • 200g black rice
    • 500g yolks
    • 2½ tablespoons olive oil
    • 1 onion
    • 2 lemons
    • 4 sprigs of thyme
    • 1 bay leaf
    • 1½ teaspoon truffle oil
    • 1 teaspoon butter
    • 2 teaspoons lemon juice
    • chopped parsley for decoration
    • salt and freshly ground pepper

    With a small knife, clean the feet of the mushrooms from any impurities, then, using a brush or toothbrush, remove the soil from their hats. It is ideal not to wash them, but to try to clean them as well as possible & # 8211 so they will keep their best taste and texture during cooking.

    Peel an onion and finely chop it. Using a peeler, peel the two lemons (without the white part) and squeeze two teaspoons of lemon juice.

    Heat in a high-walled pan 1 tablespoon olive oil then add chopped onion along with lemon peel, thyme, bay leaf, ½ teaspoon salt and freshly ground pepper. Saute over medium heat for about 5 minutes, until onions soften slightly. Then add the rice and cook for another minute.

    Add 400ml of water and let the price boil over low heat for 30 minutes, stirring occasionally. In the end, the rice must be boiled al dente and have absorbed all the water. Take the pan off the heat and leave it covered with a lid for another 5 minutes.

    Meanwhile, put the remaining olive oil in a large pan and add the mushrooms, along with a pinch of salt and freshly ground pepper. Cook for about 5 minutes, until the yolks begin to brown. Turn off the heat, add the truffle oil, butter, lemon juice and mix.

    Using a fork or kitchen tongs, remove the lemon peel, thyme and bay leaf from the rice and then place the rice on a plate. Place the mushrooms on top and sprinkle a little fresh, chopped parsley.

    If you can't find yolks, try this recipe with mushrooms or pleurotus mushrooms. And for a vegan variant, omit the butter.


    Yellow stew

    Yellows are a species of wild mushroom, they have a round, thin hat with wide wrinkles. Due to the nutrients they contain, yolks have many benefits for the body: they strengthen the immune system, stimulate memory and the ability to concentrate, help digestion, regulate blood sugar levels, fight anemia and fatigue.

    The yolks are attractive mushrooms, due to their golden-yellow color, but also very tasty. Thus, they combine very well with garlic flavors, or various aromatic herbs.

    INGREDIENT:

    • 500 g yellowish
    • 1/2 dried onion
    • 4 cloves of garlic
    • 1/2 green pepper
    • 1/2 red pepper
    • 4 tomatoes / tomato juice
    • green parsley
    • salt pepper

    1. Wash the mushrooms well, clean them and cut them into suitable pieces. We don't want them to be too small, because they will break, but not too big.

    2. Peel an onion, finely chop it and sauté it together with two of the four cloves of garlic, press through a tablespoon of olive oil, 2 minutes, over low heat. Add the diced peppers a little bigger and leave for another 2-3 minutes. Put the mushrooms, cover with a lid and let them soften.

    3. We burn the tomatoes in water so that they can peel them. We cut them into cubes and put them over the mushrooms. Season with salt, pepper and add the other two cloves of garlic given through the press. Let the mushrooms boil, without a lid to lower the juice and stir often so that they don't stick. Turn off the heat and season with chopped green parsley.


    BENEFITS

    Meat is the main food source of protein. It contains amino acids, vitamin B, vitamin D, zinc, iron, selenium, phosphorus. Phosphorus helps maintain healthy teeth and bones, the central nervous system and the efficient functioning of the kidneys. Chicken has a low level of fat, being ideal in any diet.

    Salad has a low calorie content - 15 calories per 100 grams. At the same time, salad is rich in vitamins (vitamin A, C, K), minerals (potassium, calcium, phosphorus) and fiber. Consumption of salad helps maintain heart health, helps eliminate toxins and is recommended in any diet.


    Mix the ingredients in a bowl with a wooden spoon until you get a homogeneous dough. You can significantly increase the amounts of flour or yogurt, if the dough is too soft or the flour will remain in the bowl. It is absolutely normal, the quantities also depend on the humidity and the type of flour used, as well as on the fat in the yogurt or how thick it is. I use pizza flour or 550/650 and goat kefir. However, the above quantities are accurate. Courage, therefore, change the quantities if you feel the need.

    Heat the pan on a medium eye of the stove (not the small one, not the big one), on a low to medium heat.

    Sprinkle a little flour on the counter and spread the dough until it reaches the size of the bottom of the pan. Stretch carefully, turning it several times. Sprinkle with flour if needed. If it sticks to the countertop, it breaks and you have to start over.

    Put a few drops of olive oil in the pan and gently transfer the top, without breaking it. Put the lid on. After a few minutes, turn the glue over and replace the lid. The lip should be golden. Then turn twice more, without removing the lid. In principle, it should be fried for about two minutes, twice, on each side. But keep an eye on it, so it doesn't burn. It is preferable to use a fire that is less than too strong, as it burns on the outside and remains uncooked on the inside.

    Remove the bread from a wooden bottom and let it rest / cool for a few minutes, covered with a cotton towel.


    How are Turkish glues made?

    It's not hard at all to make a Turkish stick at home, probably the best stick at home. & # 128578 I leave the recipe below, with explanations, for a sure success.

    The preparation is very simple. For starters, sift the flour in a bowl, put the yeast over it and mix well.

    We make a crater in the middle of the flour, where we will pour milk and water.

    We start to knead, add salt and olive oil. Continue kneading for about 10 minutes, until you get a homogeneous dough that does not stick to your hands (the dough is not very soft).

    We shape it in the shape of a ball, grease it with oil and put it in the leavening bowl for an hour, it has to double its volume.

    After it has risen, the dough must be divided into 6 equal parts of which we will make 6 balls.

    We flour the worktop, take a ball of dough and we will spread a circle with the help of a facalet.

    Heat a frying pan over medium heat, frying the glue for about 3 minutes on each side.

    When it is ready, grease it with oil on both sides and powder it with parsley. This way we will proceed with the rest of the dough balls, we will get 6 super tasty Turkish sticks.

    Tips from Oana, for the best Turkish stick

    If you don't like parsley very much, you can use any spices you want.

    If they are served by the little ones you can reduce the amount of salt.

    That's it, we got the most delicious Turkish sticks. They can be used to serve dishes, instead of bread or you can use them to make shaorma or other goodies.

    Simple recipe for Turkish sticks

    The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


    Video: Coldplay - Yellow Official Video (October 2021).