Moss at the Masterchef

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The spinach is cleaned, washed and drained. In a frying pan, sauté the finely chopped onion and garlic in butter. Add the whole spinach leaves, pepper and sour cream, and finally the Parmesan cheese. Mix to obtain a puree that will be the basis for the preparation.

The beef muscle is given with black pepper, then it is dressed in very subtitled slices of raw prosciutto, it is put in a well-heated Teflon pan, it is turned on all sides to take color. Then bake at 220 degrees for 5, 6 minutes. Before being served, the meat is left to rest for 3 minutes. It is only salted when it is ready.

Peel the potatoes, wash them and cut them into round slices. Fry in a pan with butter, fry on both sides over medium heat. When they are ready, sprinkle salt on top.

Place the spinach on a plate, sprinkle Parmesan cheese on the edge, place the meat on top and place the potato slices like a flower on top of the meat, a piece of tomato on top and a fresh basil leaf. I was dripping meat sauce all around.

The importance of dental hygiene for you and those around you

Proper daily oral hygiene is the only way to eliminate bacterial plaque and prevent it from accumulating before it can cause problematic and annoying disorders such as halitosis, cavities and periodontal disease.

In order to ensure a perfect cleaning, as well as keeping the teeth and gums in excellent condition, it is essential to implement every day an action strategy, which starts with the correct choice and use of the most effective oral hygiene tools. It is necessary to mechanically remove food residues after each meal with a toothbrush and floss, to ensure complete and long-lasting protection. In addition, going to the dentist's office regularly should be a practice you should not neglect. You can choose gusset Omega Omnident, if you have medical emergencies, which do not suffer from delay.

For good dental hygiene, the dentist can help educate the patient in the correct use of the tools available according to different needs, but also based on age and oral condition.

The number one enemy of tooth and gum health is plaque. It is a threat that often remains even after brushing your teeth well. The problem is partly caused by toothbrushes, poor technique, but also the shape of the mouth & # 8211 different from case to case & # 8211 which makes the plaque accumulate every day in hard to reach areas with a traditional toothbrush. The most commonly affected areas are those in and along the gingival border and those between the interdental spaces, which are also most commonly associated with gingivitis and periodontal disease: then we must insist on effective brushing action, but also soft, because it is the gums, so a tissue that could be damaged by too aggressive an action.

For this purpose, there is a brushing technique, recommended precisely for a more precise hygiene of the interdental spaces, which suggests a positioning of the toothbrush oriented at 45 ° in relation to the gum margin. But the type of toothbrush used can also make a difference. To solve the problem of delicate and difficult to brush areas, you can use a more efficient toothbrush, which is made of traditional and extremely tapered brushes. The latter, thanks to a terminal diameter of only 0.01 mm, are able to easily remove the bacterial layer under and along the gingival border and to penetrate the interdental spaces at a greater depth.

There are other methods of dental care that you can do at home. In addition to brushing your teeth, at least twice a day, although it would be ideal to do this after every meal, you must also pay attention to nutrition. The first step to treating our teeth naturally is to follow a proper diet. If, on the one hand, sugary foods are bad for the teeth, on the other hand, there are several foods that can help us prevent toothache and have good oral hygiene. Here are some examples that will allow us to treat our teeth in a natural way, without spending a fortune.

1. Carrots and apples. If we eat them raw, they allow us to clean our teeth naturally and prevent gum problems as much as possible.

2. The blueberries. According to research, blueberries could reduce plaque formation, protecting the health of teeth. The active ingredients, contained in blueberries, could prevent the deposition of bacteria that cause damage to the teeth.

3. Citrus. Consumption of orange, grapefruit or lemon juice is an excellent way to strengthen the gums and prevent inflammation, pain and bleeding gums. Citrus fruits, among others, are rich in vitamin C, very important for our immune system.

4. Green tea. Contains polyphenols, which counteract plaque and contribute to daily oral hygiene. So, a cup of green tea is good for our teeth.

5. Garlic and onion. It may sound strange, but these two foods, which we generally use for spices, also help with dental hygiene. Their antibacterial properties destroy germs, disinfecting the mouth and reduce the risk of toothache.

6. Milk. Drinking regularly helps to strengthen the teeth because it is rich in calcium. It is a nutritious component that is fundamental in the development of teeth in children and prevents the formation of cavities in adults.

Why your dental hygiene is important to you and others

The mouth is an open cavity on the outside: this allows bacteria to use it as a "door".

entry into the body. The bacterium responsible for periodontal disease can enter the bloodstream and can generate an inflammatory response with changes away from the oral cavity. These include cardiovascular disease and even pregnancy problems.

During periodontal disease there is the production of mediators of inflammation, which are able to reach the circulatory system and cause vascular damage at a distance. This involves the release of endothelial cells (which align the arteries, veins and capillaries), substances that contribute to the deposition of lipoproteins and cholesterol in the vascular walls of the arteries, making them less elastic and therefore increasing the risk of cardiovascular disease. Untreated disease in pregnant women can be a risk factor for premature births. The mechanism that leads to this is the result of the production of toxins by bacteria and the mediation of substances produced by the mother's body, such as prostaglandins and interleukin. A high level of these substances in the genitourinary tract can stimulate birth.

In other words, take care of your teeth and your family. It's more important than you think!

Baked pork with herbs and garlic

It is the kind of dish that cooks (almost) on its own, which is why I prepare it on the days with many guests, which you not only have to feed but also talk about with them (ie to relate and socialize - in case you did not understand what I meant). With a few cold appetizers ahead, you can satiate a dozen guests if you use the quantities below.

What do you need?

  • 3 whole pork muscles (about 1.8 kg in total)
  • 1 -2 heads of garlic
  • 2-3 sprigs of thyme
  • 2 - 3 rosemary branches
  • 3-4 tablespoons of grape seed oil
  • 200 - 300 mL dry white wine
  • 2 teaspoons smoked salt
  • 1 teaspoon freshly ground pepper (preferably mix black-white-green-red pepper if you do not have it, go and ground black pepper).

How do you proceed?

  • First preheat the oven to maximum temperature
  • While the oven is warming up, wash the muscles, wipe them with absorbent towels and then season them with smoked salt and pepper.
  • Unwrap the garlic in the puppies, which you lightly crush with the side of the knife, without cleaning them.
  • Grease the oven tray with oil and place the pieces of muscle in it, scattering the puppies (garlic, obviously) between them.
  • Put the meat in the oven for 10 minutes, turning it on the opposite side after 5 minutes (if you have a flame oven and in the vault, do not turn the meat over, just turn on the burner in the vault for 5 minutes)
  • Now reduce the temperature to 190 - 200˚C, and until the oven cools, complete the preparation of the meat, adding thyme and rosemary to the pan and lightly pouring a healthy portion of wine (about 150 mL)
  • Cover the tray with a baking sheet: first crumble it, then wet it well with plenty of water and finally squeeze it and spread it over the entire contents of the tray should look like here
  • The tray thus prepared is put back in the oven for 40-50 minutes
  • Turn the meat over, check the liquid level in the pan (top with wine if needed), reheat the baking sheet (or change with a fresh one) and put it back in the oven for another 40-50 minutes.
  • Remove the baking sheet, sprinkle the meat with the sauce left in the pan and let it brown for 10 to 12 minutes.
  • Remove the meat on a plate and let it breathe a little (7-10 minutes), after which it can be sliced.

This steak goes very well with a mashed potato or vegetable, a risotto with mushrooms or a simpler or more elaborate rice. Often, coming to the table after various cold appetizers, after sarmale with polenta, the steak no longer needs a garnish, but only some pickled cucumbers (which can be easily replaced by a beetroot salad with horseradish) and a strong red wine.

Florin Dumitrescu's cooking lesson

There is not much to say about the MasterChef phenomenon. Nor about the three chefs, who, at the moment, are more popular and more hunted by the press than many local celebrities with history. I caught Florin Dumitrescu quite hard, because he is busier than ever. However, for us, he made some free time and revealed to us two special, delicious recipes, which, personally, I can't wait to try! Great cooking!

Lean or Fat: At what age did you first cook? And what exactly?
Florin Dumitrescu: I started cooking when I was 12, when my parents were gone, and I was coming home from school, I was home alone and I was making french fries and scrambled eggs. At the age of 14, when I started working, I was responsible for the garnishes in the restaurant where I worked, cleaned and boiled the vegetables, and the chefs would use them for their recipes. When I started to become self-employed and I was a regular chef in a restaurant in Bucharest, my second job, I introduced a salad to the menu, with salmon, endive and mustard sauce. This was practically the first dish I thought of, which arrived on the menu of a restaurant. I think that even today it is still in the menu of the respective restaurant.

SG: Did you happen to dislike what food your girlfriend cooked for you? But vice versa?
FD: It has only happened once, since we met. The first time she cooked for me, she was excited and dropped too many hot peppers in the food. I had told him that I liked spicy food and he was overzealous. Since then, I haven't had any surprises like this. And conversely, I think there were times when he sniffed at the food I cooked. He is my number one fan and critic.

SG: Why did you choose Petru Buiuca the big winner?
FD: Because it was worth it. He is one of the best competitors and, at the same time, the only one who came and focused only on the competition.

Beef muscles 500 g, fresh spinach 500 g, potatoes 300 g, olive oil 100 ml, butter 100 g, brandy 50 ml, cooking cream 100 ml, fresh thyme, fresh rosemary, garlic

Preparation: To soften the beef muscle, I recommend keeping it in a bath of olive oil with parsley leaves, onion, carrots and celery, in the refrigerator, at least 24 hours before cooking. Put the beef muscle in a hot pan with a little butter and fry to taste, in blood, medium or well done. From my point of view, the best way to eat a beef muscle is in the blood or medium. Well done, the meat becomes too hard, it loses its fragility and taste. After the beef is cooked the way you want it, take it out on a plate, and put the brandy in the pan in which you fried the muscle and flambe it. Be very careful with the curtains, because it is dangerous! After the flame has gone out, add the cream and mix well. Remove the pan from the heat and add a little butter to bind the sauce.

For the gasket: Wash the potatoes well under running cold water and wrap them in aluminum foil. Then put them in the oven over medium heat. To make sure they are cooked, you can try them with a skewer. If it penetrates without difficulty inside them, then the potatoes are ready. Take them out of the foil and cut them in half, and put salt and a slice of butter inside. Spinach should not be scalded beforehand, as it will lose its vitamins in the water. If you still want to boil it first, leave it in boiling water for 1 minute and as soon as you take it out, cool it with a jet of cold water or ice water. Before putting it in the pan with butter, squeeze the spinach to get rid of excess water. I recommend cooking it directly in the pan to benefit from the vitamins and minerals in it. It is enough to melt the butter and heat the garlic a little, then put the washed spinach and let it cook until it softens. Discard the excess water and continue to stir in the spinach until it is cooked. Spinach requires a larger amount of salt, but you must be careful not to jump the & bdquogustos & rdquo barrier on the & bdquosarat & rdquo.
For editing, you can play a lot, put your imagination to work.

& bdquoIn my opinion, fresh herbs should not be missing from any plate. I recommend you try thyme, rosemary, sage or fresh basil. & Rdquo

Pasta with shrimp and pumpkin

Shrimp 150 g, zucchini 100 g, butter 30 g, flour 100 g, eggs 1 pc., Brandy, sour cream for cooking 50 ml

Method of preparation:
Chop the zucchini into small cubes. Put the pan on low heat, add a tablespoon of butter to the pan. Chop the shrimp and together with the zucchini put them in the pan with butter. Meanwhile, prepare the pasta dough: for one serving, use 100 g of flour and 1 egg. Knead the dough until it becomes homogeneous, then spread the crust, then cut (you can make spaghetti, tagliatele or maltagliati). When the shrimp start to cook, they are quenched with brandy and flambe. When the fire is extinguished, add the cream and salt and let it reduce until the sauce binds. Boil the cut pasta for a maximum of 2 minutes, then put it in the pan with the shrimp and sauté.

Baked pork muscles

Baked pork muscles is a very simple recipe, but also very delicious. All you have to do is choose the garnish and the salad.
I received this delicious recipe from Mom File!
If you need a quick meal, ready in 30 minutes, try the recipe.

Similar recipes:

Beef with spinach (beef.

Beef muscle recipe with spinach, white wine, hot peppers and tomato sauce

Waist mussels wrapped in ham

Beef tenderloin wrapped in prosciutto, mushrooms and herbs. This is an extremely quick and simple steak recipe, but copious to the point of decadence.

Beef muscles stuffed in the oven

Baked beef stuffed with rice, pickles, carrots, potatoes, sour cream and white wine

Pork muscle and whiskey sauce

In every man's life there are one or more very good friends you know from childhood, you drank with him, you pushed harder, you debugged devices and you know you can always rely on him. I made this recipe thinking of Vlad, a childhood friend, a neighbor until recently and a good connoisseur of Scottish liqueur.

And to be like men, this recipe follows a motto:

"When food blogging, you shalt honor bro's with recipes that chicks shalt not consider healthy."

So let's move on to the procedure just like friendship, and the food comes out better if you plan it, so the preparation starts the night before. Boil 5 medium potatoes in their skins until the fork enters them. I drain the water and put them in the fridge.

Meanwhile I clean the skins from the meat and put the pork muscle in a bowl, cover it with water, and add 2% salt (to 500g of meat + 1000g of water I added 30g of salt)

The next day I tampon the meat with the napkins and set it aside until I prepare the potatoes.

Cut the potatoes into 6, lengthwise and keep the peel, grease them with oil, add salt, paprika and hot paprika (divided fraternally) and mix until I have a uniform layer of spices on each potato. I put the potatoes in the pan and put them in the preheated oven at maximum temperature.

For the meat crust, grind allspice, coriander and black pepper. Grease the meat with oil and pass it through the spice powder until they are evenly distributed on the surface of the muscle.

In a cast iron skillet, heat a tablespoon of oil and a tablespoon of butter, turn on the hood, open the windows, close the bedroom door and finish the meat, turning it on all sides for about 5 minutes. After that, lower the oven temperature to 200 degrees and put the pan in the oven for about 10 minutes. I do not focus on both time and temperature, the inside of the meat must reach 63 degrees. The potatoes should already be brown, so stop the fire.

I take the meat to rest and put the pan on medium heat. Sting with 50 whiskeys, reduce for two minutes, add 100ml cream for cooking, salt to taste and decrease until I have a creamy consistency. Before serving, strain the sauce, cut the meat into slices and fill the glasses with whiskey.

2 large pieces of pork muscle
3 carrots
4 onions
4 potatoes
or celery
5 tomatoes
2 peppers
salt, pepper to taste

Season the pork with salt, pepper and place in a pan.

The vegetables are cleaned, washed, cut into pieces and placed in a tray next to the meat.

Put the tray in the hot oven.

Leave in the oven until the meat is well penetrated.

You can also try this video recipe

He is the competitor who deserves 7000 aprons at Masterchef

Somer For 46 years he has been cooking primarily for himself, as he said, but he hopes that one day he will be able to cook for his children who live in Italy.

After divorcing his ex-wife, she went to work abroad with their two children, and Traian has not seen them since.

By profession baker, he cooked it bread of the woven house, which Chef Florin said "is the one & # 8230

Read the article further on…

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