Meatballs with tuna and pine seeds
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Preparation time: less than 30 minutes
RECIPE PREPARATION Meatballs with tuna and pine seeds:
The tuna is poured into a strainer and allowed to drain. Then mix with finely chopped onion, parsley, pine nuts and breadcrumbs. Add beaten eggs well. Sprinkle with salt and pepper to taste. Form meatballs with wet hands and fry in hot oil.
Pine cone seeds
They come from the pine with the Latin name Pinus Pinea, in Greek Pefki, a variety of tall and thick pine, with an umbrella shape, which is found in the coastal and lowland regions. It is the seeds from the pine cones that fall and open in the sun and then are harvested.
Description & # 8211 Cultivation
In ancient Greece and Rome, pine cone seeds were considered lucky and were appreciated for their nutritional value. When fresh, they have a uniform white color, but tend to deteriorate slightly, losing their taste and smell after approx. 2 months in an airtight container and 6 months in the refrigerator. They contain vitamins and trace elements and are rich in proteins of high biological value, Omega 3, vegetable fiber, folic acid, etc., but are also rich in calories.
Pine cone seeds are eaten raw or baked and are used in gastronomy where they taste like salads, meat, sauces and sweets. Their taste is reminiscent of the taste of almonds. In this site I have presented for you one of my favorite recipes, "Rice with mushrooms, chestnuts, prunes and pine cone seeds" which I warmly recommend.
CAKE WITH CEREALS AND PINE SEEDS
250 g flour
160 g multigrain flakes (or oat flakes)
160 mL of sunflower oil
200 mL yogurt (homemade, I used)
a tablespoon of maple syrup or raw sugar (optional)
10 g organic baking powder
2 tablespoons coconut flakes
A tablespoon of pine seeds
I beat the eggs well with the sugar and vanilla powder and then I added the yogurt followed by the oil and continued mixing. I added the cereal flakes (multicereal) and finally I incorporated with a spatula flour mixed with baking powder.
I put the composition (quite dense) in a tray lined with baking paper and sprinkled on top of coconut flakes and ground pine seeds. I put it in the preheated oven at 180 degrees until it browned (about 20 minutes).
Pine seeds are edible pine seeds (family Pinaceae, kind Pinus). There are about 20 species of pine seeds, enough to be harvested and capitalized.
Small and soft, it resembles almonds in taste, pine nuts are edible seeds, contained in cones, of certain species of pine, the most common of them is & # 8220 umbrella-shaped pine & # 8221, from the Conifer family.
Umbrella-shaped pine (Pinus Pinea), is a tree that reaches a height of 30 meters, unusually large, the branches being arranged radially like the stems of an umbrella. The cones are large, heavy, globular and mature in three years. The collection of cones is done from October until winter.
They are kept in piles, in the sun, until the pine seeds are removed from them.
Pine seeds are very nutritious and high in protein. They have been used in Europe since the Paleolithic. 100 grams of pine seeds have approx 600 calories, they are rich in calcium and Vitamin A.
Pine nuts are eaten fresh or lightly fried. They are used in pastry for various sweets, but they are also used in the preparation of salads, fillings, sauces and let's not forget the famous pesto sauce that is prepared with these delicious nuts.
Pine seeds are definitely a food that has always been expensive and very precious, let's not forget that for half a kilogram of pine seeds, it takes thirty kilograms of pine cones and a cone takes three years to grow. mature.
Pasta with tuna, fennel and pine buds
Pasta with tuna, fennel and pine buds from: short wholemeal pasta, tuna, olive oil, garlic, chives, fennel with leaves, pine buds, green peppers, raisins, parmesan or cheese, parsley, salt.
- 300 g short wholemeal pasta
- 2 cans of 200 g tuna pieces
- 4 tablespoons olive oil
- 6 cloves of garlic
- green leaves from 3 chives bulbs
- 1 fennel bulb with leaves
- 100 g pine buds
- 1/2 green pepper
- 50 g raisins
- parmesan or cheese for decoration
- 3-4 strands of parsley
Method of preparation:
Peel the garlic, fennel bulb and pepper. Cut the garlic into thin slices, the fennel root into rounds and the julienne pepper. Saute these ingredients in 2 tablespoons of hot oil until they penetrate.
Boil the pasta in lightly salted water, following the time indicated in the instructions on the package. Drain them in a colander and, while they are hot, mix them with the remaining oil and the hardened vegetables.
Add the raisins, tuna and green leaves, previously washed and finely chopped. Stir gently. Serve the pasta decorated with finely chopped parsley, pine buds and parmesan or grated cheese.
1. TUNA SALAD WITH PARSLEY, RODIE AND FLAVORED LIPS
- 4 bundles of parsley
- 1 pomegranate
- 2 Lebanese sticks
- 1 teaspoon chemistry
- 1 can of RIO Mare tuna in its own juice
- 1 tablespoon pomegranate molasses
- 1 handful of cherry tomatoes
- 4 sprigs of mint
- 2 tablespoons pine seeds
- 3-4 tablespoons olive oil
- juice of half a lemon
- salt and freshly ground pepper
Cut the glues into triangles and place them on a baking tray. Mix the cumin with 2 tablespoons of olive oil and grease the sticks with the sauce thus obtained. Put the glue in the oven at 200 ° C for 10 minutes or until browned and crispy.
While they are in the oven, prepare the rest of the ingredients. Heat a frying pan and brown the pine nuts a little. Clean the pomegranate, wash and pick the parsley leaves, then chop them finely. Do the same with the mint leaves. Cut the cherry tomatoes into cubes. Drain canned tuna.
Put all the ingredients in a large bowl.
Mix using a fork.
Serve the salad with the flavored sticks.
TROUT WITH ONION AND PINE SEEDS
For a quick and easy dinner I prepared trout with onion and pine seeds. While the trout is in the oven, we will also prepare the rice garnish, but it can also be accompanied by potatoes in various ways.
Trout is one of the most common fish in my kitchen. I like the taste, but also the fact that it comes off easily from the spine, running out of bones. I even taught my son to eat it alone (at 7 years old), without being afraid that he would eat the piece of meat he would choose.
Trout live on natural streams, but we find it in stores in various industrial farms. I choose wild trout a little more expensive, but definitely healthier. We are lucky to receive trout from my husband's cousin.
I have a real collection of trout recipes, but if you want to be inspired I have a large collection of fish recipes grouped by categories: from appetizers, to recipes by types of fish: salmon, trout, tuna, carp, sea bream and much more.
We eat fish and seafood quite often.
Although my father was a great fisherman, he did not catch trout. He liked to go to the Delta to kidnappers, but in the lakes around Bucharest.
Sometimes he would take us too, we would sleep in a tent on the edge of the lake, in the Branesti forest. I honestly didn't like it. Neither to sleep in a tent, nor the fact that we could not play with other children. And when we were running and frolicking, we had to do it quietly, so as not to scare the fish.
But the good part is that we kids have learned to fish. I always have more fish than my brother.
Returning to the recipe of trout with onion sauce and pine seeds I want to tell you that it is easy to make and delicious. I chose a rice garnish, but you can also prepare natural potatoes, mashed potatoes, new potatoes with butter and dill or mashed potatoes with garlic.
Trout meat is light, delicious and is recommended for all those who are concerned about a healthy lifestyle. It is a fish rich in nutrients, it is indicated in diet recipes, helping people who want to lose weight without losing muscle mass.
Here's what you need and how to prepare for it trout with onion sauce and pine seeds:
1 tablespoon herbs from Provence
We cut the yellow Julien onion, then the green one. Heat them in 4-5 tablespoons of oil until the onion becomes glassy and soft, then move them to a heat-resistant dish. Add the wine and a few slices of lemon.
We clean the fish very well, we raise them a little, we season them with salt, pepper and herbs from Provence, then we roll them in flour. Fry the trout in hot oil, over low heat, for about 3-4 minutes on each side, then move them to the heat-resistant dish. Fill the fish with lemon slices, halves or quarters of cherry tomatoes, then sprinkle with pine nuts.
Bake the trout with onion and pine seeds for 20 minutes in a preheated oven at 180 ° C (10 minutes on each side).
- Success of the recipe of Tone meatballs it has two great secrets: the tuna must be of very good quality for a really special taste and the canned tuna, whether it is tuna in oil or in its own juice, must be drained very well. To make sure of this, use a very fine sieve or gauze and press the tuna with a spoon until it leaves no liquid at all.
- You can fry the tuna meatballs in oil or you can bake them in the oven. Of course, fried in oil will be crispier on the outside, fluffy on the inside and much tastier. The baked ones will be a little drier, so it is ideal to serve them with a sauce. A simple sauce, suitable with the Tuna Chiftelute recipe is a yogurt sauce: 200g Greek yogurt, a tablespoon of mustard, a tablespoon of mayonnaise, a tablespoon of ketchup, 2 tablespoons finely chopped red onions, salt and pepper to taste.
- To make sure all the meatballs are the same size, we use an ice cream spoon to measure the composition for each meatball.
- Tuna meatballs are very good for 4-5 days in the refrigerator and up to 3 months in the freezer, so you can prepare them in a larger quantity and have them at hand for lunch, dinner, package.
- If you choose to use them in the school package, they go perfectly in an tortilla, with cream cheese and lettuce leaves, or in a burger bun. If you wrap them in a casserole for lunch at the office, you can boil quinoa, rice, corn salad, etc. with them.
- You can also add corn or peas to the composition, for extra taste and color.
- If you choose to bake the meatballs in the oven, preheat the oven to 180 ° C, place the meatballs in a tray lined with baking paper and bake them for 10-12 minutes on each side, to brown evenly.
Ingredients for 12-16 Tuna Meatballs:
- 300g crushed tuna in Nixe own juice (2 cans)
- 3 eggs husband
- 20g Kania mustard (a spoonful of tip)
- 4-5 cloves of garlic
- ½ parsley connection
- will be Castle
- Kania pepper
- 200ml Vita D’Or oil for frying
All the ingredients for the Tuna Meatballs recipe can be found in the permanent range of LIDL stores & # x1f5a4
Drain the tuna very well, in a fine sieve or gauze. We have to press the tuna very well with a spoon until it leaves no liquid at all. Put the tuna in a bowl and add the rest of the ingredients: the garlic passed through the press, the mustard, the eggs, the parsley, the salt and the pepper to taste. We mixed everything very well.
If we have a too soft composition, it means that the tone was not drained well enough. We can add a spoonful of breadcrumbs that will better bind the composition. With the help of a spoonful of ice cream, we take a portion for each meatball. I formed them by hand. Fry them in hot oil until they are browned on both sides. Remove the meatballs on kitchen paper to absorb excess oil.
The Tuna Meatballs recipe will be a favorite of the whole family! They are delicious and hot and cold, and if you choose to freeze them, simply leave them to thaw on the kitchen counter until they reach room temperature, then heat them in the microwave or in the oven heated to 180 ° C for 5- 8 minutes.
1 zucchini, cleaned and cut into small cubes
1 tablespoon extra virgin olive oil
1 chopped onion
1 cup boiled and cooled quinoa
½ cup of pine seeds, lightly fried
Preheat the oven. Grease the zucchini with olive oil, add salt and paprika. Bake for 30-35 minutes or until slightly browned.
Cook the onion with a tablespoon of olive oil, add over the boiled and cooled quinoa.
Stir for a few minutes and remove from the heat. Mix this contents in a large bowl with the baked zucchini, pine nuts and parsley.
Fluffy and tender fish meatballs recipe for fish fritters
Fluffy and tender fish meatballs recipe for fish fritters. A recipe for fish meatballs with a crispy crust and a soft and juicy core. How to make fried fish meatballs in a pan or oven? What fish do we use for meatballs? What vegetables and flavors are added to fish meatballs?
I made these fluffy and tender fish meatballs (fish meatballs with corn and leeks), starting from a classic American recipe for & # 8222fish fritters & # 8221 (fish croquettes) with corn. They came out to me the best fish meatballs that I ever did! Corn grains give the juiciness of these meatballs over them remain very tender and soft. I didn't chop the fish completely either, keeping a third of it in larger pieces. It's nice to find such pieces of fish fillets in meatballs! I also gave them a spicy note using a few drops of sriracha (hot chili sauce). You can not put it if small children eat these meatballs.
The whole recipe is designed by me, to my taste and that of my family. And I really did very well!
Here's how nice my fish meatballs with corn and leeks are inside! If you do not like corn you can not put it or replace it with bell peppers (red, yellow) cut into small cubes. It was not in vain that I named them fluffy and tender fish meatballs!
My daughter is crazy about fish and would eat it in any form. This time I decided to make her fish meatballs with corn and leeks and she really liked them!
I used Alaska codock, corn, greens and leeks (maybe green onions). The flavors were simple: salt, pepper, onion, grated peel and lemon juice. In addition, for extra flavor I put a slice of smoked salmon. When I repeated the recipe (less than a week away), I replaced the salmon with 2-3 anchovy fillets (salted sardines in oil). Both smoked salmon and anchovy fillets (anchovy, anchovies) brought a special flavor to these simple fish meatballs!
Many of you have reservations about fried foods in an oil bath so I'll tell you from the beginning that you can bake these fish meatballs in the oven, without rolling them in breadcrumbs. The breadcrumbs create a floury, reddish and crunchy crust, a barrier that prevents the meat from soaking with the oil from the pan. Instead, if you choose the oven version you will have to give up breadcrumbs. It will remain white and dry and the meatballs will look unsightly. They must be well greased before being baked. See how I proceeded with the baked chicken meatballs & # 8211 recipe here. However, do not expect the baked ones to be as fine as the ones fried in oil! It's your choice.
From the quantities below it results approx. 4 servings, ie 11-12 fluffy and tender fish meatballs.