jm.toflyintheworld.com
New recipes

Peas with skewers

Peas with skewers


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Fry the onion in olive oil until it turns yellow. The peas are boiled with enough water to represent the sauce we want. In the peas with water, add the onion together with the oil in which it was made. Let it boil for about 15 minutes and then add salt and pepper. Add the tomato paste dissolved with a little warm water and a teaspoon of sugar.

In a non-stick pan, make a small rantas from two teaspoons of flour, browned carefully over low heat until it turns golden and gives off the smell of baked bread. Hot, pour from the pan into the pan on the fire and mix carefully so as not to remain lumpy. This way we will get a sauce with a creamy texture and no flow.

Let it boil for another five minutes, turn off the heat and sprinkle with finely chopped dill.

Friganele: Place the slices of bread in a bowl and cover with the composition resulting from beaten eggs with milk and salt. When they have absorbed the egg, drain lightly and fry in oil over medium heat until they penetrate. Serve hot with peas.


How to make peas served with skewers

In a saucepan with oil when heated, it will be hardened onion cleaned and cut julien (how translucent it will become), then added peas (freshly washed under running water or frozen added immediately), mixing together about 3-4 seconds, after which it will be added warm water (as much as it will cover peas), paprika, sugar, salt and pepper to taste.

Cover the pan with a lid, simmering, about 30 minutes (possibly add more water, if it has dropped below the pea level).

Near the end, it will be added tomato paste dissolved in a little the water, continuing to boil (a boil or two) until sauce it will thicken.

Peas the cooking will be decorated with dill leaves finely chopped.

In the meantime, old bagel will be cut into thin slices of about 1 cm, then in a bowl will be made a mixture from: beaten eggs with milk and a pinch of salt, through which they will pass slices of bread (on one side and on the other) and fried in a Teflon pan in which it heated oil / butter.

French pancakes obtained will be put on a absorbent paper (to remove excess oil ), then transferred to a platter to be served.

Peas will be served on a plate spread with one slice of friganele next to.


The above quantities are indicative depending on the type of bread, its drying degree, soaking. These quantities are used for 5-6 skewers prepared from slices of bagel type bread.

In general, all recipes recommend for the preparation of skewers the use of slices of bread older, 1-2 days and therefore drier. This is because old, drier bread absorbs milk and eggs more easily without breaking down. Another element that indirectly leads to this recommendation is the fact that skewers have emerged as a solution for the recovery and culinary recovery of obsolete bread. The use of old bread is not a mandatory thing, the skewers can also be prepared from the daily bread (I prepare them this way), taking care to handle the slices soaked in milk and egg. Some recommend older bread, others prefer it with fresh bread, but, as you know, tastes are not discussed.

Put the eggs in a bowl, add a pinch of salt and beat. The bowl should be wide enough to allow the slices of bread to be passed through the egg. Put the milk in another bowl. Give the slices of bread through milk without drowning, easy not to break them, then through the egg, drain them lightly so as not to scatter the egg and put them in the hot pan. Brown them on both sides in butter or oil. There are recipes that also recommend margarine, but to tell you the truth, I haven't tried it and I prefer butter or oil. Also, for simplicity, you can mix the milk with the egg but I prefer the egg crust on the outside and the juiciness of the milk on the inside, so I don't mix. Remove to a plate, an absorbent napkin to take the excess oil.

The pea is prepared in the classic way: fry the onion with the carrot, put a spoonful of tomato paste, mix it, quench it with soup or hot water and add the peas. Boil slowly for 20 minutes, season and that's it. If you want a more intense taste, add butter and sauté in butter.

This is the basis for friganele, made without other whiskers. However, you can build delicious desserts from this base: you can put in cinnamon milk, vanilla sugar, various essences, you can eat with jams, fruits, creams, honey, etc., lust and imagination to be. Considered in our folklore, the dessert of the poor, the skewers enjoyed our childhood and are recommended today with the same strength as being delicious.


Broccoli fritters

The recipe for broccoli skewers is easy to prepare and is a delicious and healthy snack, suitable for both diabetics and those who want to follow the keto diet.

Recipes for diabetics will present below the necessary ingredients, preparation and nutritional values ​​for the recipe for broccoli skewers.

Preparation time: Ten minutes.

Cooking time: 20 minutes.

Total time: 30 minutes.

Number of servings: eight.

Ingredients needed for the recipe for broccoli skewers:

  • 650 grams of broccoli bouquets
  • four large eggs
  • 75 grams of almond flour
  • half a cup of grated Parmesan cheese
  • a teaspoon / a teaspoon and a half of chilli flakes to taste
  • half an onion grated and squeezed well
  • grind two cloves of garlic well
  • a teaspoon of salt
  • 1/3 teaspoon ground pepper.

How to prepare the recipe for broccoli skewers:

  1. Wash the broccoli bunches well, then put them in a blender and chop them well.
  2. Mix chopped broccoli with eggs, almond flour, grated Parmesan cheese, chilli flakes, onion, garlic, salt and pepper.
  3. When the composition is well blended, let it rest for ten minutes, then mix again.
  4. Put a non-stick pan to heat on the stove.
  5. Shape the composition into round shapes and add them to the pan.
  6. Fry them on both sides until they get a uniform golden color.
  7. Serve the hot friganele.

Nutritional values ​​for a portion of the recipe for broccoli skewers:

  • calories: 192.1 kcall
  • carbohydrates: 12 grams
  • protein: 11 grams
  • fat: 11 grams.

We invite you to try our recipe for: Brulee creams without sugar.

Don't forget to Like our page FaceBook: Recipes for diabetics.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in .pdf format

For a personalized nutritional plan, access the link below:

We have a partner blog where you can find the latest and most interesting information about diabetes, you can access it here: Diabetes, nutrition and metabolic diseases.

For FREE tutorials on diabetes and not just access the channel YouTube: Dr. Daniela Petrache.


Pea food and toast with egg

Heat the oil in a pot and heat the finely chopped onion. Add the diced carrot and a little salt.

Add the peas and pour hot water (or vegetable soup if we have), enough to lightly cover the peas. Let it boil until the vegetables have softened and the liquid has dropped.

Add the tomato paste (most of the time I use what I have in the pantry or the fridge, maybe even a can of diced tomatoes) and let the sauce drop. (We like fairly compact food without too much liquid sauce)

Season with salt and pepper (we can add a little sugar if the peas were not too sweet) and freshly chopped dill.

For the toast with egg we use an older bread, cut into slices. Beat 1-2 eggs in a bowl with a pinch of salt. In another bowl we pour milk, and on the fire we heat a frying pan with oil.

Soak the slice of bread in milk, then pass it through the egg and fry it in hot oil (keep it on medium heat).


Zucchini from peas, peas and almonds

Friganele can also be made without using bread. We will use, instead, a composition of grated zucchini with canned peas, green onions and, surprise ingredient, almond flour. And of course eggs. A good idea would be to flavor them with craft, so grated peel of lemon, mint and parsley.


Peas with skewers - Recipes

Fry pans with glazed bananas

Friganele with glazed bananas.

Based on two classic recipes & # 8211 bananas and sandwiches with bananas & # 8211 this version is destined to become one of the favorite recipes of family and friends. Other fruits, such as strawberries and pears, can also be considered, using as a base slices of muffins or other breads.

Ingredients

    2 eggs 4 tablespoons semi-skimmed milk 1 teaspoon honey 1 ground cinnamon powder 8 small slices of bread with seeds 2 teaspoons sunflower oil 2 large bananas
For the glaze
For decoration

Heat the oven grill. Carefully mix eggs, milk, honey and cinnamon in a deep bowl.

Remove the crusts from the bread, if it is too crispy.

Heat a non-stick pan and grease with a little oil. Quickly soak each piece of bread in the egg mixture to soak on both sides, then place in the pan. Fry for 1-2 minutes, until golden brown on both sides. You can toast the bread in slices, greasing the pan with a little oil when needed. When the bread is done, transfer it to a baking tray.

Peel a squash, grate it and slice it diagonally. Mix powdered sugar with cinnamon and sprinkle over bananas. Place the tray under the grill, so that the sugar melts and the fruit glazes.

Sprinkle a little powdered sugar over a few mint leaves and use to garnish the skewers. Serve immediately.


In Banat, everyone calls them "bundás kenyér" - meaning "bread in fur coats". The Germans call them "Arms Ritter" or Eierbrot (bread with egg), the French call them "pain perdu" (lost bread), the English call them "French Toast" or "Poor Knights of Windsor" (also poor knights). ), and the Spaniards call it "torrija". Friganele is a world-famous dish.

In our country, the name appeared on the Greek chain, from the word "frigania".

Friganele. What bread do we use

It can be white bread, semi or wholemeal, with or without crust. The peel helps the "stability" of the preparation. We still need cold milk and a few salted eggs.

Tips for skewers

The bread is first soaked in milk and only then is given through the egg. Why? The egg is not absorbed in the depth of the bread (we also save on eggs) and when toasted a golden crust is formed. A barrier that prevents the bread from soaking in the oil in the pan. In addition, the egg film browns immediately and avoids splashing with hot oil caused by the milk that would come in contact with it.

Ingredient: 500 ml milk, 2 eggs, 50 g sugar, 2 tablespoons vanilla sugar, 150 g butter, 8-10 slices of bread, powdered sugar for serving.

Method of preparation

In a bowl put the eggs with the two types of sugar and mix with the celery.

First pass the slices of bread through the cold milk and drain gently. They need to absorb milk well and soften deeply. If they are not properly soaked in milk they become rubberized. If necessary, fill with cold milk - it depends on how dry the bread was and how much milk it absorbed.

The slices are passed one by one through the beaten egg with salt.

Heat the oil over medium heat in a deeper pan. In 1-2 minutes they brown and can be turned.

The hot skewers are removed in a tray lined with paper towels to absorb excess fat.

To be tastier, some housewives sprinkle honey or sugar over the skewers and garnish them with fresh fruit or jam. Others put cheese or grated cheese on top.

Friganele can also be spicy if we add salt and pepper to the milk instead of sugar and vanilla.

According to your preferences, you can also add salted sheep's cheese and a little finely chopped dill to this composition.


Peas with skewers - Recipes

Friganele with glazed bananas

Friganele with glazed bananas.

Based on two classic recipes & # 8211 bananas and sandwiches with bananas & # 8211 this version is destined to become one of the favorite recipes of family and friends. Other fruits, such as strawberries and pears, can also be considered, using as a base slices of muffins or other breads.

Ingredients

    2 eggs 4 tablespoons semi-skimmed milk 1 teaspoon honey 1 ground cinnamon powder 8 small slices of bread with seeds 2 teaspoons sunflower oil 2 large bananas
For the glaze
For decoration

Heat the oven grill. Carefully mix eggs, milk, honey and cinnamon in a deep bowl.

Remove the crusts from the bread, if it is too crispy.

Heat a non-stick pan and grease with a little oil. Quickly soak each piece of bread in the egg mixture to soak on both sides, then place in the pan. Fry for 1-2 minutes, until golden brown on both sides. You can toast the bread in slices, greasing the pan with a little oil when needed. When the bread is done, transfer it to a baking tray.

Peel a squash, grate it and slice it diagonally. Mix powdered sugar with cinnamon and sprinkle over bananas. Place the tray under the grill, so that the sugar melts and the fruit glazes.

Sprinkle a little powdered sugar over a few mint leaves and use to garnish the skewers. Serve immediately.



Comments:

  1. Slecg

    me a couple

  2. Tolman

    oh ... how lovely ...

  3. Wakiza

    I mean you are wrong. I offer to discuss it. Write to me in PM, we'll talk.

  4. Yuli

    I mean you are wrong. Write to me in PM.



Write a message