Traditional recipes

Colors on the plate

Colors on the plate

When I was little I would not have eaten something like that for anything in the world, :) .., poor mother:) but today I chose a variety of vegetables and I added rice because it is to the liking of the family. It is something similar to what my mother did only as a mother you would say pots :)

  • a can of rice (a cup of coffee)
  • 2-3 tomatoes
  • 2 onions
  • half a zucchini
  • 2 suitable carrots
  • 2 potatoes
  • 1 red donut
  • 2-3 basil leaves
  • a thyme thread
  • a bay leaf (small
  • 5 peppercorns
  • a vegetable spoon
  • salt to taste
  • 60 million corn oil
  • 1-2 cups of water

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Plate colors:

Wash the vegetables well and chop, I made them with a robot.

Heat the oil in a suitable pan and when it is hot, heat the onion, carrot and donut and then pour the water and add the rice, spices and spices.

When the rice is half cooked, add the zucchini, potatoes and tomatoes, which are cut into thicker slices and leave for a few more minutes, then serve hot or cold, according to your preference.


Blackberries have a special taste, sweet-sour, but in addition to pampering the taste buds, eating blackberries has many advantages. Vegan Fasting Blackberry Cake This fruit contains large amounts of fatty acids, vitamins, minerals and carbohydrates. In addition, blackberries are considered one of the healthiest natural antioxidants. Also, blackberries have very few calories, and can include [& hellip]


Problematic additives

In the 13 products analyzed, 9 problematic food additives were identified.

E101 - Riboflavin is a yellow or orange-yellow dye that has a low solubility.

Gina Lollobrigida and her life next to the gardener 60 years younger

Dolly Parton releases a holiday album. Unprecedented collaboration with Jimmy Fallon

E150a - Simple caramel is the most widely used artificial dye and can cause hyperactivity and gastrointestinal problems. Its consumption is not recommended for hyperactive children.

E270 - Lactic acid is used as a stabilizer and preservative. It can cause allergic reactions such as itching, inflammation of the tongue and mucous membranes, shortness of breath, runny nose, promotes thinning of tooth enamel and cavities, can irritate the mucous membranes of the digestive system causing various digestive disorders. Foods containing E270 should not be consumed by infants and young children because they do not have the enzymatic equipment necessary for its metabolism.


Colors in the plate - Recipes

good food & good mood

With us, you simply eat well and feel good. We have an overflowing positive energy that we sprinkle on the plate and in the soul of each guest. Light, fresh or consistent and fragrant? Soul recipes or something new and special? We prepare delicious food for you for beautiful and tasty days.

Good food & good mood

With us, you simply eat well and feel good. We have an overflowing positive energy that we sprinkle on the plate and in the soul of each guest. Light, fresh or consistent and fragrant? Soul recipes or something new and special? We prepare delicious food for you for beautiful and tasty days.

A bright green restaurant

I chose colors of life and decorated the restaurant as in the soul. It is said that green is about love, and yellow-gold is about light and warmth. We invite you to cross our threshold, because with us you charge all your batteries, body & ampsoul.

A bright green restaurant

I chose colors of life and decorated the restaurant as in the soul. It is said that green is about love, and yellow-gold is about light and warmth. We invite you to cross our threshold, because with us you charge all your batteries, body & ampsoul.

Chef Cristian Oprea

With over 20 years of experience in the kitchen, Chef Cristian Oprea turns cooking into poetry and invites the taste buds to dance. The master promotes a healthy culinary culture, and his dishes are fine, have a perfect taste and offer fragrance, joy and color.

Chef cristian oprea

With over 20 years of experience in the kitchen, Chef Cristian Oprea turns cooking into poetry and invites the taste buds to dance. The master promotes a healthy culinary culture, and his dishes are fine, have a perfect taste and offer fragrance, joy and color.


Super recipes and guests entertained in the new culinary show on TV Paprika, "Color in the plate"

Super recipes and guests entertained in the new culinary show on TV Paprika, "Color in the plate". Chef Radu Dumitrescu brings a lot of "Color in the plate" in the new local production of TV Paprika. Every day from Monday to Friday, from 21:00, Radu, together with his super guests, prepares recipes that will make you urge you to try them, to taste them and to give free rein to your imagination, when you are in the kitchen.

It uses many seasonal ingredients, as we like it, in the Savori Urbane team, but what really charmed us was the way it combines food. This week he will cook with Ciprian Muntele, the radio man passionate about cooking, a tomato soup with baked peppers. Then, together with Valentina Ion, she will prepare Malawach, an old Jewish recipe based on a dough made with blue flour and as much butter as possible to give it tenderness and a special taste.

Tonight on TV Paprika, a new culinary show begins that we can't wait to watch. It's called "Color in the plate" and the host of the show is Radu Dumitrescu, one of our favorites. From 21:00, from Monday to Friday, we will be delighted with the recipes of Radu, but also of his guests, among whom are: Cori Grămescu, Adina Buzatu, Constantin Cotimanis and many others that we leave you to you discover.

In the episode on Thursday night, he will be joined by Adina Buzatu, who will prepare baked pumpkin with salted caramel and pistachio. And on Friday night, a perfect recipe for a weekend start: fill it with apples, a dish that can be served with a portion of ice cream, which he will prepare together with Ana Consulea.

In the show on Monday, November 9, chef Radu Dumitrescu will have as a guest the great actor Constantin Cotimanis and together they will cook Brașov bread. Because we know you're looking forward to trying the recipe, here are the main ingredients for Monday's recipe. Find out from 21:00 how to prepare and don't forget to put a lot of color in the plate!


Appetizer cubes with spinach and cream cheese with mushrooms

These & # 8222Appetizer cubes with spinach and cream cheese with mushrooms& # 8221 are the appetizer like & # 8222mise en bouche & # 8221, ideal to open a festive meal.

That's why I included it in the Perfect Menu, at the KitchenAid Martisor Contest. The organizing blog is www.retetecalamama.ro by Laura Laurentiu together with the sponsor bilancia.ro, which offers as a prize a red KitchenAid mixer, so coveted by everyone.
Another recipe similar to this can be found HERE: Appetizer cake with cheese.

Method of preparation:
For the countertop I used the same recipe from Tricolor appetizer roll and Appetizer cake with beef salad, with which you will never fail.
Separate the eggs, then in a bowl rub the 6 yolks with 6 tablespoons of oil, salt, 6 tablespoons of finely chopped spinach (frozen).

Then add 3 tablespoons of sour cream, 6 tablespoons of flour and baking powder. Separately, beat the egg whites with the mixer and gradually incorporate them into the spinach mixture.

We lined a large tray with baking paper. The tray, preferably rectangular, is 28 & # 21540 cm. You can also use the one from the stove. Leave in the oven for about 15-20 minutes. It does not have to brown to be ready.


Decorate using the food you serve

Avoid decorating the plate with lettuce leaves or chopped vegetables in a spectacular way. Use only the dish you put on the plate as a decoration.

Leave the plate as airy as possible and arrange for the food to be properly consumed.


Colors in the plate - Recipes

Have you ever heard of the art of presenting dishes? Have you ever thought that the movement is enjoyed first by the eyes, then by the nose and finally by the mouth? Unfortunately, not all people are artistic and can't arrange the dishes nicely on the plate. That's why we present six tricks that will transform you into a true chef.

1. Imagine the final appearance of the dishes on the plate

Think that you are a painter and you have paints, brushes and paint on your face or a writer with a pen and a clean sheet on the table, just like you, when you start cooking, look for the artist in you. Therefore, it is recommended to imagine your final product. You can even make a small drawing if time allows. French chef Alain Passart prepares his food presentations by making various collages before cooking! Yes! That's how he thinks we should proceed with the movement, just like a visual artist.

2. Pay attention to the & quotquantity & rdquo

A kind of food is always composed of a staple food and the garnish that accompanies it. The easiest way to arrange a plate is to start presenting the food in the center of the plate, using auxiliary objects that will help you get the shape you want. No & bdquo & icircncărca & rdquo!

3. Drain water / liquid / sauce from the machine before arranging your tray

Whatever the basic element of your dishes (meat or fish), you will do well to cook the dishes on a napkin or a towel in such a way that when you put it on the plate, do not put it on the plate.

4. Choose the height or width

There is practically no real rule that would dictate the arrangement of dishes on the plate, but it is very important to choose your style and & bdquofel & rdquo. Therefore, you can choose to place the products depending on the width of the tray and the height of the level of movement.

5. Add & bdquostropi of color & rdquo

A platter looks fabulous because it has assorted products with a "taste" and a "correct" range of colors. To add color accents & icircn plate, use only herbs or peppercorns.

6. Attention to detail

To give an aesthetic style to your plate you will use balsamic vinegar, just to decorate your plate or you can apply a few dots of sauce to complete the composition. You can also use colored spices, such as: paprika or turmeric, on the white areas of the plate to create a balanced look.


Pasta in 3 colors with zucchini and mushrooms

Easter and I have always been best friends since time immemorial #HaiSaMancamImpreuna pasta means a large bowl of macaroni and cheese. Grandma made us the best & ldquomacaroane & rdquo, which, from her point of view, meant several things: the macaroni and cheese were wide noodles, made by her, a kind of tagliatelle, which she made with bellows cheese and taught me to sprinkle a little sugar on top, which makes the cheese even saltier! Then the pasta was also called snail pasta, which he boiled next to paprika, creamy chicken stew. He told the noodles to those after the chicken and to those with milk.

Later, however, as the mothers' cake recipe books circulated, they began to circulate in their mother's circle of friends recipes with pasta that were more or less different and the mother, who seems to look like them in the kitchen, began to try. more and more varied recipes. He made a kind of cold pasta salad, with ham, peppers, cucumbers, tomatoes and mayonnaise, spaghetti with meat sauce, which I later discovered is called Bolognese and made & ldquosouffle pasta with vegetables & rdquo, ie noodles mixed with various vegetables and sauce b & eacutechamel, over which he put grated cheese and gratinated everything in the oven. In fact, this pasta souffle is the first recipe I learned to make a tail from it and it worked so well for me that I totally entrusted its preparation to it. It is also one of the first pasta recipes published on the blog and many of you have written to me that it is one of your family's favorite recipes. I think that's what I enjoy the most, your comments like this, which tell me that, although behind a monitor and thousands of kilometers away, I ended up in the kitchen, in your house and in your family.

Today, inspired by the photo posted by Ioana on Instagram with the hashtag #HaiSaMancamImpreuna, I want to bring to the next family meal, maybe even today's dinner, a very simple pasta recipe but for everyone's taste and especially very colorful: tricolor pasta with zucchini and mushrooms! They don't have a spectacular sauce, they are simply pasta with vegetables, but if you use a very good quality olive oil, it will make all the difference!

INGREDIENTS

  • a few saffron threads
  • salt and pepper to taste
  • 200g fresh mushrooms
  • a big pumpkin
  • 3-4 cloves of garlic
  • 50g butter
  • 30ml (2 tablespoons) olive oil
  • 400g tricolor pasta
  • 100g sliced ​​bacon
  • 12 quail eggs
  • freshly grated parmesan for garnish

We boil a large pot with 4 liters of water, because the Italians recommend boiling 1 liter of water for every 100g of pasta. When the water boils, put a pinch of salt and pasta, mix well and boil them according to the instructions on the package. I always boil them for a minute less than the one indicated on the package, just to be al dente. In another saucepan, boil the quail eggs, 5-6 minutes from the moment the water starts to boil, to make sure they are boiled hard. Then, in a large pan, without added fat, fry the bacon slices until browned. Of course, we can fry them until they are golden or until they are very fried and crispy. As the housewife's soul will say, that's perfect. I personally like gold. Remove the bacon slices on a napkin, which absorbs excess fat.

For the vegetables, in the same pan in which we fried the bacon, heat the olive oil together with the butter and heat the garlic for a few seconds, stirring often with a spoon, because the garlic becomes bitter when it browns. Then add the vegetables: clean the mushrooms with a napkin or wash them, but do not peel them. Wash the zucchini well, cut it in half lengthwise, scoop out the seeds with a teaspoon, then cut it into 3mm thick strips. We also cut the mushrooms. Put the vegetables in the pan, along with salt, pepper and saffron and let them simmer over medium heat for 4-5 minutes, stirring often. The idea is for the vegetables to soften and not be completely cooked, because & helliplegue al dente in pasta? Priceless! When the vegetables are ready, we put the pasta, which we drain from the water in which they boiled but we do not wash them under running water, but we simply put them directly over the vegetable sauce and mix well. Now we can put the Parmesan cheese if we want or let everyone put as much as they want, at the table.

Over the pasta we place half of the quail eggs and slices of crispy bacon and READY! We have a colorful plate, full of life and different textures and we do not have to make an effort to prepare it, but we can tell our loved ones #HaiSaMancamImpreuna Pasta in 3 colors in less than 15 minutes! May you be the best!


Delicious colors on the plate

Which color is tastier, orange or green?
Maybe you prefer purple and yellow?

Have you ever thought that you spend so much time matching the colors of your clothes, the colors of the house, the colors of the flowers in the garden & # 8230 but what happens in your child's plate?

As parents, we know that it is good to eat as colorful as possible. Because tastes are educated from childhood, let's prepare healthy colored portions of food together.

White food such as garlic, onions, artichokes, celery, endives and leeks contain a lot flavonoids, class of secondary metabolites of plants, known for their antioxidant properties.

Orange foods such as carrots, sweet potatoes, zucchini and mango are rich sources of beta carotene .

Green food such as cabbage, kale, zucchini, garden peas, parsley, kiwi and spinach contain lutein, a natural pigment known for its many benefits to the human body.

Purple food such as blueberries, blackberries, plums, prunes, eggplant and currants contain anthocyanins (antioxidants).

Red food such as tomatoes, pink grapefruit, papaya and watermelon contain LYCOPENE , an antioxidant.

Even since they are small and cannot express themselves in words, our children need various nutrients and instinctively choose the food that best suits their needs. When steaming vegetables, put several types of vegetables and let the child choose between 3 different types of vegetables, then observe him. Each time he will choose something different, depending on his needs that day.

You can try combinations between:

& # 8211 orange or yellow carrots, peas, corn, cauliflower
& # 8211 broccoli, yellow bell peppers, blue carrots, celery

Or you can make a rice with vegetables:
& # 8211 Rice, red lentils, avocado, a little olive oil and mozzarella au gratin & # 8230 mmmm

Or maybe you want a light salad: spinach or kale, bell peppers, diced tomatoes, a little basil & # 8230

With fruits, it is easiest to prepare a good-looking and healthy salad. All we have to do is make sure we have as many colors as possible in the fruit salad bowl. E.g:

What I did with my little girl and it always worked: we ate together, we had the same menu (always peek at our plate to see if there was anything else we offer her) and she saw that we eat with pleasure.

Alexandra Barbu
Farmer - Mother at the Vegetable Basket


Video: Colors on the Plate. Toothpick Painting Technique. Label Paper Sticker Painting (January 2022).