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Tirokafteri - spicy cream from Feta cheese

Tirokafteri - spicy cream from Feta cheese

Heat a little olive oil in a pan and add the chili flakes. Fry over medium to low heat until it releases the flavor. Transfer the oil thus infused, together with the chili flakes in a bowl with high walls.

Add the Feta cheese and the yogurt to the bowl and with the help of a mixer at low speed, turn everything into a homogeneous paste. Mix for a few more minutes at medium speed, until you get a fluffy composition. Add the rest of the olive oil and lemon juice and mix until incorporated.

Decorate with oregano and olives and eat with bread or vegetables.

Do you have guests who announced at the last minute? If you don't have time for shopping, and a few sticks are in the pantry, then we have the quick, delicious and effective solution.


8 sticks
150 ml of olive oil
1/4 teaspoon garlic powder
1 teaspoon with dried basil tip
1 teaspoon hot paprika
sea ​​salt

Mix the oil, garlic powder and basil in a bowl, then grease the glues with a brush on both sides. Sprinkle with hot paprika and sea salt, then cut the glues into 8 equal parts. Put them in a pan and bake them for 5 minutes in the preheated oven at 200 ° C. That's all.

Korean lunch

A Korean meal is a meal full of many dishes, this time I tried only seven recipes, including two very popular with me, bibimbap and galbi. I did not make kimchi, I chose to make some quick salads, similar to kimchi, but which did not ferment.

I'll start with plain white rice, rice from which you can prepare other dishes, such as kimbap and bibimpab.
I was inspired by, but because I didn't use a rice cooker, I'll tell you how it can be done without. Be sure to use round grain rice. Here it came out a bit dry, I was making many dishes at the same time and I didn't really look at its texture.

2 cups rice with round grain
2 and a half cups of water
a teaspoon of salt

Put the washed rice to boil, over medium heat and cover. When it starts to boil (after about 10 minutes) put it on high heat for a few minutes, until the water drops completely.
Put on low heat for another 10 minutes, turn off the heat and leave for another 10 minutes.

On there is a more authentic bibimbap recipe, I had to improvise a bit, I didn't find soybeans, and I made scrambled eggs.
In Korea, bibimbap is served in clay pots that retain heat and is usually put in a fresh egg, and the rice is mixed with all these ingredients and hot pepper paste and a creamy mix is ​​formed.

Carrot sticks harden.
Spinach should be hardened, but as I used frozen, I added soy sauce, green onions, a little sugar, garlic and sesame oil.
The meat is cut into small pieces and fried with the same ingredients as spinach.
From the three eggs we make a rolled omelette, which we let cool and cut into strips.
We also cut the algae into thin strips.
Put rice in the bowl and add a little of each kind on top, as in the picture.
On top we put a teaspoon of gochujang, Korean hot pepper paste, mix and serve.

Galbi & # 8211 Grilled pork ribs

The Korean grill is one of the most beloved by me, at a Korean table it is found in the middle of the table, facilitating the conversation. When I saw the picture and the recipe, I went to the store for meat.

1 kg of pork ribs
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
3 teaspoons sugar
3 green onions, finely chopped
6 cloves of garlic, grind
2 teaspoons sesame oil

The pork ribs are cut and the rest of the ingredients are mixed.
Add the ribs and mix well. We leave them to marinate overnight.
They can be prepared on the grill, on the electric grill or in the oven, but preheat it in time.
I made them in the grill pan, after they were ready, I poured some water, a little soy sauce and sesame oil in the pan and I got a delicious sauce.
Serve with rice, kimchi or Korean salads.

He winked at the recipe from Discover Korea, but because I wanted to experiment a little, I didn't boil them, but I cut them like matchsticks, an element specific to Korean cuisine.

2 medium potatoes, cut into sticks
2 tablespoons soy sauce
1 teaspoon chopped garlic
1 teaspoon sesame seeds
1/2 teaspoon sesame oil
1 green onion, chopped

Fry the potatoes in a pan.
Mix the rest of the ingredients and after removing the potatoes, mix with the sauce obtained.

Sheep saengchae & # 8211 Spicy cucumber salad

If you do not have time to prepare a kimchi in time, then you have the option to prepare a spicy salad, with similar flavors, but without fermentation, so they will not be as sour as kimchi.
The inspiration came from Here.

3 medium garden cucumbers
1 tablespoon coarse salt
1 tablespoon gochugaru (hot pepper flakes)
1 teaspoon brown sugar
1/2 teaspoon sesame oil
1 tablespoon of vinegar
1 clove of garlic, mashed
1/2 teaspoon sesame seeds

Cut the cucumbers into rounds and sprinkle over the coarse salt. Set aside for half an hour, then rinse and drain well.
Mix with the rest of the ingredients and serve.

I would have loved to use fresh spinach here. The texture of the frozen one, especially if it is chopped, is not suitable and does not compare with the fresh one.
Try the recipe from Discover Korea.

100 g of spinach
1 teaspoon soy sauce
1/4 teaspoon sugar
1 crushed garlic
1 teaspoon sesame seeds
1/2 teaspoon sesame oil
1 teaspoon gochugaru (hot pepper flakes)

Because I didn't use fresh spinach, I just drained the frozen one well from the water and mixed it with the rest of the ingredients.

Spicy pumpkin salad.

Ok, this was supposed to be a spicy radish salad, but I had to give up after searching in about 5 stores plus the market, without success. So I replaced it with zucchini.

1 small zucchini, cut into sticks
1/2 teaspoon salt
1 tablespoon gochugaru (hot pepper flakes)
1 teaspoon brown sugar
1 tablespoon vinegar
1 green onion, finely chopped
1 clove of garlic, mashed
1 cm ginger, grated
1/2 teaspoon sesame oil
1 teaspoon sesame seeds

Put the zucchini sticks in a bowl.
Mix the rest of the ingredients and place over the zucchini.
Mix well.

Tomatoes stuffed with feta cheese in the oven

Tomatoes stuffed with feta cheese & ndash in the oven are a Greek delicacy and are served hot. They are very easy to make and are ideal as a hot appetizer.

Ingredients for the recipe Tomatoes stuffed with feta cheese & ndash in the oven

  • 4 large and ripe tomatoes
  • 150 g feta cheese
  • 1 small onion
  • 2 strands of parsley
  • 50 g breadcrumbs

Preparation for the recipe of Tomatoes stuffed with feta cheese & ndash in the oven

The oven is preheated to 170 C.

Wash the tomatoes well and cut the top where they were attached to the plant (cut a slice). With a small teaspoon, carefully remove the seeds and the red pulp and place in separate dishes. It is easier to remove the seeds first because they are then thrown away.

it is good for the tomatoes to be as ripe as possible because they will be easier to clean inside and the taste will be much better.

Cut the pulp into small pieces and mix with the chopped feta cheese, finely chopped onion, finely chopped parsley and breadcrumbs. Mix well and put the composition inside the tomatoes. Sprinkle a little breadcrumbs on top.

they can be prepared in the morning and kept in the fridge until they are cooked.

Bake for 15 minutes and serve hot.

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win

Squid stuffed with feta cheese

We played with chocolate, pasta, coffee and other wonders during the three weeks of & # 8220Inspiration Food Marathon & # 8221, organized by Electrolux. The contest is coming to an end, and today comes the answer to the last theme: & # 8220Recipe in 30 minutes & # 8221. If you liked the recipes proposed during the marathon, don't forget to leave a comment here, on the blog, or on the Facebook page of the blog, as well as to like: P. Returning to today's recipe, I guarantee it has magical powers: from the first sip it will teleport you to the beach, to a Greek tavern caressed by the sun's rays and rocked by waves & # 8230

The recipe is extraordinarily simple, but very effective. It's done in less than 30 minutes (if you don't let yourself be stolen by the memory of the holiday spent at sea: P) and it's worth remembering for when summer comes again and you can heat the barbecue in the yard (not the other way around, but nothing does not compare to that taste of grilled charcoal). To make your work easier, take squid tubes from the store (that is, squid already cleaned, just good to fill). You need to know three more important things before you start your recipe: 1. like shrimp, squid should not be & # 8220fired & # 8221 on fire, because they harden (become & # 8220rubber & # 8221) 2. look for the right tubes as a size, so that in the few minutes spent on the grill the whole filling can be heated (otherwise, it will stay cold in the middle)

Ingredients (for 2 servings):
& # 8211 squid tubes 2 pcs. (215 g)
& # 8211 feta cheese 75 g
& # 8211 cherry tomatoes 6 pcs. (105 g)
& # 8211 red bell peppers or small capsicums 1/2 piece. (35 g)
& # 8211 onion 1 pc. small (45 g)
& # 8211 garlic 2 large cloves (8 g)
& # 8211 olive oil 4 tbsp
& # 8211 pepper flakes (to taste)
& # 8211 Dijon mustard 1 teaspoon (10 g)
& # 8211 lemon juice 2 tbsp
& # 8211 chopped green parsley 1 tbsp
& # 8211 salt, ground pepper

Heat a tablespoon of olive oil and cook the onion (finely chopped) and garlic (passed through the press). When the onion has become translucent, add the cherry tomatoes, cut into slices. Leave for 2-3 minutes on the right heat and add the finely chopped bell pepper. Put ground pepper flakes (to give a subtle spice) and pepper (possibly freshly ground). Turn off the heat and add the feta, cut into cubes. Mix well and leave to cool for a few minutes.

During this time, get ready sauce with lemon, mustard and greens: mix in a bowl 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, Dijon mustard, a pinch of salt and ground pepper, and chopped green parsley. Heat the grill pan. Fill the squid tubes (well washed and drained) with the prepared mixture. & # 8220Seal & # 8221 the filling by gripping the end with a toothpick. Spray olive oil in the grill pan and place the stuffed squid. Just leave them aside for 2-3 minutes.

When they have taken on color on all sides, place them on a plate and serve them with the sauce with lemon and greens (either with bread sprinkled with olive oil and grilled, or with a portion of french fries). When you cut them, the delicious fillet of feta and vegetables will be poured from the squid. Impossible to resist, believe me!

150g fresh cottage cheese
100g cream cheese
1 teaspoon chilli flakes Fuchs
a teaspoonful of fuchs ground chilli
a teaspoonful of Fuchs paprika
a teaspoon of Fuchs granulated garlic
a knife point of Fuchs ground coriander
a Fuchs ground cumin knife tip
6 breadsticks (or sticks)

Caloric value: 699 kj (158 kcal)
Fats: 13.8 g
of which saturated fatty acids: 8.21 g
Carbohydrates: 3.48 g
of which sugars: 1.28 g
Protein: 13.5 g
Salt: 0.4 g

Spicy cream cheese & # 8211 Bavarian recipe by Obatzter & # 8211 Obatzda

Spicy cream cheese & # 8211 Bavarian recipe by Obatzter, Obatzda or Obazda. An appetizer cream made of cream cheese rubbed with butter or sour cream and flavored with paprika, cumin, green onions, sometimes with horseradish or beer. It is served especially with Bavarian pretzels, as a dip.

Spicy cream cheese is present in Bavarian breweries (Bierhaus) because it goes very well with beer. People gnaw on simple salt pretzels or greased with Obatzda, tell stories, listen to music and drink beer. Nice, isn't it?

Obatzda is a simple, unpretentious kind, presented in ceramic pots placed on rustic wooden choppers. In addition to spicy cream cheese, onion slices, pickles, peppers are also brought to the table. Break from the Bavarian pretzel and soak in the bowl of Obatzter & # 8230

What else can be said about Obatzda? That it is made from soft Camembert or Brie cheese (with white mold), with butter or sour cream and that sometimes a drop of beer is added. There are many recipes. I ate this cream cheese in several places in Bayern (Bavaria) and the tastes and flavors were a bit different. Some were more rosy (with more paprika), others whiter & # 8230 some had cumin, others did not. More details can be found here.

I chose a version that I like: with cumin, paprika, salt, pepper, chives and butter. Terribly good!

From the ingredients below it results approx. 4-6 servings of Obatzda spicy cream cheese.

Chicken roll with feta cheese

If you are bored with the common chicken breast, you can give it a new use: chicken roll. A tasty and original recipe, perfect for a nutritious dinner or when you have guests.

Chicken roll it is an extremely versatile preparation, which can be served as an appetizer, but it can also be a kind of m & acircncare & icircn itself, which you can serve with a garnish.

Chicken roll it is very tasty hot, but it is excellent and cold. It can be filled with anything, that's why it is a versatile dish, but the recipe we present to you today is a very tasty, creamy and consistent one.

Chicken roll with br & acircnză feta It is an ideal dish for adults, children and children alike, because it is a delicious, healthy and nutritious recipe.

  • 4 pieces of chicken breast (approx. 800 grams)
  • 150 g feta cheese
  • 3-4 cloves of garlic
  • 4 tablespoons olive oil
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 60 ml chicken soup
  • 1/2 glass of wine
  • 2 teaspoons lemon juice
  • pepper

Put the pieces of chicken breast between two plastic wrap and lightly beat the meat with a hammer of schnitzels, until the piece of meat will stretch and be half a centimeter thick.

In a bowl, mix: crushed feta cheese, crushed garlic, herbs, lemon juice and pepper.

Place the chicken breast on a baking sheet, spread the composition evenly, in a thin layer, avoiding the edges, over the piece of meat and start rolling. When you have reached the end, you can put another piece of breast in the continuation of it, if you want the roll to come out thicker.

If not, you can make 4 smaller rolls, die each piece of chicken breast. Secure the ends with toothpicks and wrap in kitchen twine, without tightening too much, if you feel the need. However, we assure you that the roll will not fall apart if it is rolled well.

Preheat the oven to 160 degrees. In a pan, put the oil and fry the rolls a little, so as to "face" them, that is, until they are browned on all sides.

Put the rolls in a tray, add the chicken soup and wine and leave in the oven for an hour and a half and two hours. The cooking time depends a lot on the thickness of the roll. If you choose to make a thicker roll, it will take longer to cook.

Check from time to time and turn the chicken roll on all sides. When ready, turn off the oven and wait for it to cool before cutting it. It can be served as such, as an appetizer or as a main course, along with vegetables, potatoes or rice.

You have to see it too.

& # 8220Suffles & # 8221 with smoked salmon and fresh cheese

Fluffy and light like a flake, & # 8220rotofeie & # 8221 and fragrant, delicate soufflés can be not only an excellent appetizer for a festive meal, but also a real challenge for any housewife, due to the tendency to deflate shortly after what are taken out of the oven. For this reason, it is recommended that before serving they be put in the oven for another round, in order to & # 8220round & # 8221 nicely. In addition, they must be served as soon as they are removed from the oven. On the other hand, we have the advantage that they can be prepared in advance and frozen.

The soufflés are based on a cream made of yolks and milk & # 8211 scented with greens and spices and enriched with cheeses and other ingredients & # 8211 combined with whipped egg whites. I chose a version with fresh cheese and smoked salmon, served with a little sour cream. My only problem was the lack of vessels specific to the soufflés (ramekins), which is why I had to improvise, either with the Bavarian shapes, or with the tart shapes, or with two metal pans, or with the vessels for bougourdi). Predictably, none of the options could replace the ramekins :(. Which does not mean that the soufflés were not consumed quickly. It should also be mentioned that the recipe is inspired by BBC Good Food magazine and that the quantities below should be to get about 12 soufflés (halve the quantities for a small meal).

& # 8211 smoked salmon slices 200 g
& # 8211 butter 95 g
& # 8211 flour 60 g
& # 8211 milk 700 ml
& # 8211 fresh cheese 200 g
& # 8211 marar 1 link
& # 8211 eggs 7 pcs.
& # 8211 Lemon peel
& # 8211 salt, pepper

Preheat the oven to 200 degrees Celsius. In a saucepan, put the milk and, when heated, add the butter (keep a little to grease the dishes). When the butter has melted, start putting the flour in the rain, mixing well, well, so that no lumps form. When the mixture has thickened, start adding fresh cheese, one tablespoon at a time. Mix well.

Add the washed, wiped and finely chopped dill. Separate the yolks from the whites. Put a yolk in the composition with milk and cheese, taking care to mix well before moving on to the next one.

Add half the amount of salmon, finely chopped, grated lemon peel and a little ground pepper. Grease the ramekins with a little butter and line them with baking paper. Beat the egg whites with a little salt until you get a sticky foam.

Incorporate the egg whites, with slow movements, into the mixture of milk, cheese and salmon. Put a spoonful of the composition in ramekins, but not up to the top (leave about half a cm). Place the ramekins in a deep pan, half filled with cold water.

Put the soufflés in the oven and leave them for about 30 minutes. Avoid opening the oven during this period. Check if they are made with a toothpick: if it comes out clean, they are made if not, leave the soufflés a little longer. In the end, they must be swollen and golden on the surface.

Take them out of the oven. If you want to serve them like me, quickly put a tablespoon of sour cream on top, a slice of salmon and a dill. Serve them immediately. If you run out of soufflés, you can heat them up a bit the next day or serve them cold (I liked them anyway).

If you like Lebanese cuisine, you will definitely love this spicy pepper with walnut cream: Mhamara or Muhammara. It is incredibly easy to prepare, with ingredients at anyone's fingertips (even pomegranate molasses can be found in supermarkets or Arab shops).

I chose to prepare it especially for the evening when I had as friends very dear friends and close to my soul. We have included our dinner in the Cooking with friends project and I leave you the presentation film below. Together with Jay Abboud, I prepared Lebanese recipes that can be easily made at home: chicken rice (rice egg djeij), spicy pepper paste with walnuts, baba ghanouj and falafel.

We tried to bring as many recipes as possible in a short time, to please those who want vegetarian (fasting) recipes, but also those who want something with meat.


3 red bell peppers (medium) baked

breadcrumbs from 2 slices of toast

1 teaspoon hot pepper flakes

1 tablespoon pomegranate molasses

Bake the bell peppers on the flame, on the grill or in the oven depending on the possibilities and preferences. We then peel them, stalks and seeds and let them drain for 2-3 hours.

We then put them in a vertical mixer. Add the breadcrumbs or crumbs from 2 slices of fried baguette, nuts and the rest of the ingredients listed.

Mix until you get a homogeneous paste.

You will be able to see how I prepared this recipe in the video on Facebook, at minute 9.36:

Ep. 10 & # 8211 Cooking with friends & # 8211 today Lebanese recipes with Jay Abbo & # 8230

Ep. & # 8211

Posted by on November 25, 2017

With the hope that you will try this delicious recipe, I am waiting for your pictures and thank you in advance if you share it.