Cocktail recipes, spirits and local bars

Tofu paste with baked peppers

Tofu paste with baked peppers

Today I bring you a perfect tofu paste for breakfast. Madelines Cuisine was my inspiration for this pasta. I saw the recipe and as I like tofu I said to try it. I chose to add baked peppers to it for their special taste, but it can be done with something else.
Worth a try

  • 1 can of tofu in brine
  • 1 Greek yogurt (small)
  • 1 onion
  • 2 baked and cleaned peppers
  • chopped green parsley
  • salt
  • pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Tofu paste with baked peppers:

Peel an onion and grate it. The capsicum that I baked, cleaned and cut into cubes.

In a bowl we put the tofu cheese together with 1 box of Greek yogurt and with a fork we crush it well, you can use the vertical blender. Add the roasted peppers, grated onion and chopped parsley. Season with salt and pepper, or other spice and let cool.

Serve on bread with a salad of peppers or tomatoes



Tips sites

1

use leeks, dill, green onions or anything else you have in the fridge


Hot pepper paste with baked donuts

  • Hot pepper paste (Maria Matyiku / Epoch Times) Hot pepper paste
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Hot peppers are washed, cleaned of seeds and cut into smaller pieces (Maria Matyiku / Epoch Times) Hot peppers are washed, peeled and cut into smaller pieces
  • Mix the donuts and hot peppers well and mix well, add the oil, pepper and lemon juice (Maria Matyiku / Epoch Times) Paste the donuts and hot peppers combine and mix well, add the oil, pepper and juice Lemon
  • Once it has reached the desired consistency and the oil has risen to the top while it is still hot, the paste is put into jars (Maria Matyiku / Epoch Times) After it has reached the desired consistency and the oil has risen to the top while it is still hot, the paste is put in jars
  • The pasta comes out particularly fragrant (Maria Matyiku / Epoch Times) The pasta comes out particularly fragrant

If you want to give your favorite goulash, stew, sauce or soup a special taste, and you seem to want to add something else, that something that highlights its flavor, try this hot pepper paste and you will not be disappointed. Depending on your tolerance to capsaicin, the amount of pasta you add to your food may have different flavors and different culinary experiences. The more hot peppers you have, the more distinct the flavor.

The pasta is particularly fragrant, being boiled at low temperature, peppers retain their bouquet of individual flavors, and in the absence of salt, lemon juice acts as a catalyst, which helps both to preserve and preserve individual tastes. The sharpness of the pasta can be moderated by using less hot peppers or by removing the white seeds and ribs from inside the peppers, or combining them with sweet peppers. When preparing peppers, it is recommended to use surgical gloves to protect your hands from the speed of the peppers.

Ingredient:

2 kg of donuts, bell peppers and capsicums,
2 kg of hot peppers of different kinds and flavors,
2 lemons or 3 limes,
a teaspoon of ground pepper,
6 tablespoons oil

Preparation:

Donuts, bell peppers and capsicums are washed and grilled or baked. After baking, place in a covered bowl and allow to cool slightly. The baked donuts are cleaned of skins, stalks and seeds and placed in a strainer. They are then blended, thus obtaining a fine and very tasty paste.

The hot peppers are washed, cleaned of seeds and cut into smaller pieces, which are then blended until a paste is obtained. In the absence of the blender, place in a saucepan with a little oil and simmer for about two hours, stirring occasionally. When the peppers are well cooked, they are sifted.

The pasta obtained from donuts and hot peppers is combined and mixed well, add the oil, pepper and strained lemon juice and put back to boil in the oven at low temperature (100 C). Leave for 5-6 hours, until it decreases and acquires the desired consistency. They can be boiled just as well on the stove, in this case the pasta is put on low heat as it is viscous and tends to splash, so it must be mixed continuously.

Once it has reached the desired consistency and the oil has risen to the top, while it is still hot, the paste is placed in glass jars or well-washed and sterilized bottles in the oven.

In order not to break, place the bottles or jars on a metal knife or a tin tray, which will absorb the excess heat. The jars are sealed and placed between the blankets until completely cooled. The cooled jars are placed cold in the pantry.


Baked pepper paste recipe with nuts: ingredients, preparation

Ingredient:

  • 3 capsicums or red bell peppers
  • 80 grams of walnut kernel
  • 2 cloves of garlic
  • 2 teaspoons cumin
  • 1 teaspoon lemon juice
  • 2 tablespoons breadcrumbs
  • 3 tablespoons olive oil
  • salt and pepper to taste

Method of preparation:

Bake the peppers on all sides, in the oven or on the grill. When they are baked, take them out, one by one, in a large bowl, sprinkle some salt on top (to make the peel easier) and clean them of the peel, spine and seeds.

Mix all the ingredients (except the nuts and olive oil) in the food processor until you get a creamy paste.

Garnish with walnut kernels and sprinkle with olive oil. Serve with sticks or toast. Good appetite!


Method of preparation salad of roasted peppers

Place the washed and dried peppers in a tray and bake them for 35-40 minutes at 220 ° C. After they are baked on one side, turn them on the other side, and after removing the tray from the oven, cover it. simmer the peppers, they will be extremely easy to clean.

After you have cleaned them, place them in a bowl and pour over them the emulsion made of vinegar, oil, sugar and salt. Eat salad with beans or potato stew. It is delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Vegetarian sandwich with baked peppers, avocado and tofu

2 slices of bread an egg salt black pepper red oregano pepper flakes or dried basil soft tofu paste a baked capsicum pepper 4 slices of avocado a few arugula leaves.

Method of preparation

Place the first slice of bread on a plate and grease it copiously with tofu paste.

Peel a squash, grate it and peel the seeds.

We break it into several strips and place it over the tofu.

We place the arugula slices, then come the avocado slices (which I would put in any sandwich, but you can replace them with something else).

For example, you can add a more spicy note with a few slices of pickled cucumber.


Pasta with walnuts and baked peppers

At the end of last week, Christmas fasting began, so I will try, as much as possible, for the following recipes to follow this, even if in terms of desserts I will still be crooked.

Thus, for a first suggestion of fasting, I thought I would show you a dish that contains nuts and roasted peppers, ingredients that you certainly have in the pantry or in possession of which you can easily enter because it is their season.

I found the recipe for pasta with walnuts and baked peppers in one of the issues of Good Food this fall and it immediately aroused my interest, me and mine being fans of the ingredients of this dish. Although I had never tried the combination of nuts and roasted peppers, we quickly became convinced that it was a good idea for a quick and tasty dinner.

Once put on the plate, this food did not disappoint. The combination of flavors and textures is very interesting and the taste delights. I will definitely cook this dish again next time, on a cold fasting evening, when nothing can warm us better than a generous portion of delicious pasta.

I hope you try the recipe too because you will have a feast, despite the absence of meats of any kind.

Pasta with walnuts and baked peppers

400 g short-shaped pasta

2 tablespoons olive oil

Boil the pasta in salted water, according to the instructions on the package.

Meanwhile, fry the walnuts in a dry pan for a few minutes, and then mix half the amount with the coarsely chopped peppers, a third of the amount of tofu, garlic, basil, oil, salt and pepper. Pass everything, adding a little water from the one in which the pasta is boiling, until the mixture becomes like a cream.

Drain the pasta and put it back in the pot in which they boiled, over low heat. Over them add the pesto obtained and the rest of the tofu, along with a little more water from the one in which they boiled.

Serve hot, with the rest of the crushed walnuts and sprinkled on top, along with a few basil leaves.

* If you want to make pasta out of fasting, you can replace tofu with 25 g parmesan and 50 g mascarpone, the parmesan going into the pesto, and the mascarpone over the pasta with the mixture of nuts and peppers.

Good appetite! (and if you like the recipe, don't forget to enter the contest with it!)


Ingredients

Step 1

Baked sweet potatoes with tofu, peppers and onions

Wash and cut in half, sweet potatoes. Put them in a pan and sprinkle with olive oil. Bake the potatoes for 25 minutes. After they are baked, remove the core with a spoon and put it in a bowl.

In a bowl, place the chopped red pepper, chopped green pepper, chopped onion, diced tofu, dried tomatoes (drained of oil), chopped spinach and baked sweet potato. Mix these ingredients well and fill the potatoes with it.


What you can cook with capsicum peppers - the best 10 recipes

September is the time of year when capsicums are the tastiest and appear in markets in very large quantities.

That's why September has a special smell of baked peppers on the stove.

Besides being tasty, capsicums are also very healthy, the healing virtues continuing even after they have been pickled or baked.

For example, the main active substance in peppers is called capsaicin, it is also the one that gives them the red color. This is a very good anticoagulant that helps prevent myocardial infarction and stroke. Also, all varieties of peppers contain vitamin C in huge quantities - red peppers contain 330% more vitamin C than an orange.

That being said, here are the tastiest recipes based on capsicum:


TOFU and CARROT PATE

This one spreadable paste of tofu and carrot can be a unpublished aperitif for fasting days. It is prepared very quickly, from minimal, vegetable ingredients.

The recipe fits perfectly in the diet of those who they are on a diet or they want to lose weight and they were advised to eat as many vegetables as possible, excluding meat and animal products as much as possible.

Tofu and carrot pate: cocinadenihacc.wordpress.com

Tofu and carrot pate - recipe

• 200 g of soft tofu (recipe below)
• 2 medium carrots
• 1 tablespoon of olive oil

Peel a squash, grate it and cook until soft.

Then pass them with a blender or food processor together with tofu and olive oil. You need to get a homogeneous, creamy paste.

It is served on bread, sticks, crackers, salad leaves, strips or slices of raw vegetables (carrots, zucchini, cucumbers, endives, tomatoes, bell peppers), on slices of baked potatoes, eggplant or baked pumpkin on the grill or in the oven.

It can also be used as a sauce or dressing for pasta or salads.

Store in the refrigerator in tightly closed pans.

How to make soft tofu at home

• 1 liter of soy milk
• 2 tablespoons lemon juice (or apple cider vinegar)

It is the simplest method of preparing soy cheese (tofu) at home. Ideally, you should also use natural soy milk, obtained at home from organic soybeans.

Put the milk on the fire. Before reaching the boiling point, take the pot off the heat and add the freshly squeezed lemon juice, or apple cider vinegar.

Mix well and let the milk rest for about a quarter of an hour. Then pour it into a gauze cloth, and place the cloth on top of a saucepan. This mechanism will allow the whey to drain slowly and the cheese to cool at will.

When the whey is done, squeeze the corners of the gauze and gently squeeze by hand to extract all the remaining liquid in the cheese.

Squeeze the tofu enough to reach the desired consistency - softer or firmer.

Source: Nihacc Kitchen, Tofu and carrot pate: https://cocinadenihacc.wordpress.com/2016/02/22/pate-de-tofu-y-zanahoria/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.