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Milk core with salmon and colored pasta

Milk core with salmon and colored pasta

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Milk core with salmon and colored pasta:

Boil the pasta al dente according to the instructions on the package. Strain and mix lightly with smoked salmon, cut into pieces, sprinkle with olive oil and season with aromatic salt. Cheese bulgaras mix easily in the pasta composition. The salad is served cold, accompanied by a glass of wine.

Tips sites


any type of pasta can be used

What you need to prepare tagliatelle with salmon:

& # 8211 125 g fresh or dried tagliatele

& # 8211 2 tablespoons olive oil

Method of preparation:

1. Put water in a large pot, enough for the pasta to boil, about 2 liters of water. Very importantly, add about 2 teaspoons of salt to the water, so the pasta will be more flavorful. Leave the pasta according to the time indicated on the box, but taste it from time to time so that it remains al dente. Be very careful, put them in water only when it started to boil.

2. For the sauce, melt the butter and olive oil in a pan, over which we add the finely chopped onion and garlic. Leave for a few minutes over medium heat, until the onion begins to turn golden, without browning. Pour the cream and stir until it starts to boil.

3. Add the salmon and wine, then leave them on the fire for a few minutes, until it becomes a tasty sauce, neither too thin nor too thick. Add the ground dill, salt and pepper, and for an extra flavor, I also add a chilli powder.

4. From the pasta, keep about a cup of water, which we can add to the sauce if we notice that it is too thick. Put the pasta in the sauce, simmer for about 2-3 minutes, until all the flavors of the sauce are combined and they become delicious pasta.

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Preparation Salmon in coconut milk with leeks and rice

Wash the rice well (in 4-5 cold waters) and boil it with a little salt. The rice / water ratio is 1 / 2.5 and a measure with a glass or cup. To a cup of rice I put 2 cups and a half of cold water. The cooking time of the rice is 14-18 minutes depending on the variety. I used fragrant Jasmine rice. It goes well with the fish.

Cut the leeks into slices, crush the garlic cloves and fry them with the butter in a deeper pan. Lightly salt and leave until they become glassy (do not fry anything). Quench with coconut and cow's milk, pepper, add lemongrass (I put a teaspoon of dehydrated lemongrass) and bring to a boil, stirring carefully. When it starts to boil slowly, add the liquid cream and the fish slices. Cover with a lid and leave for 8-10 minutes, steaming, over low heat.

About the time the rice is ready (it is tested if it is cooked) the fish in the white and silky sauce is ready. Arrange the rice in bowls (it's food with plenty of sauce) and distribute pieces of fish on top. Pour the sauce generously, with the polish. It is eaten with a spoon (Asian, made of porcelain or bamboo) or with the usual one, of & # 8222 soup & # 8221, from the kitchen equipment. And buuuun! The elegant variant would be a fish fillet on each plate and an aesthetic pile of rice. And a touch of sauce, of design. Be design to them there as here was great hunger and appetite for cream and leek sauce! Next time I add some shrimp in addition to salmon, in the last 3-4 minutes of cooking.

10 quick and healthy recipes for your child

Have you ever known what to do to feed your little one? Or do you need a tasty and quick recipe that will get you out of the impasse at some point? It's normal, you're just a mom! We decided to come to your aid with some simple, quick, healthy recipes that will appeal to all children!

Easter with basil - from 8+ months

Basil pasta is the favorite of many children, given the simplicity of the recipe and the unique aromatic taste. The pasta is boiled in water (with salt for children older than 1 year), drained, olive oil, chopped green basil or chopped dried basil are added and, if necessary, salt once more, in the case of children. bigger. Easter with playful shapes: dinosaurs, bows, shells, snails and so on contribute to the success of the recipe.

Eggplant feathers - from 1+ years

The eggplant is washed and placed in a tray on baking paper. Season with a little olive oil and a few sprigs of basil and bake in the preheated oven.

Finely chop a stalk of celery, a bell pepper and 2 cloves of garlic, add a tablespoon of olive oil and heat until soft. Add 6 large tomatoes, peeled and finely chopped, a little oregano and salt and simmer for 15 minutes. At the end, add the cooked eggplant, peeled and finely chopped. Use the blender to turn the sauce into a fine paste, or use it as is, according to your preferences. Add 50g of parmesan and a tablespoon of sour cream and mix gently until melted, then add fresh basil and turn off the heat. Boil the feathers separately, with a little salt, drain well and add them to the sauce.

Fruit ice cream - from 12+ months

Fruit ice cream is very easy to prepare and can be a great ally in case of toothache. It can be prepared from any fruit in the mixture, but you must keep in mind that the final taste is a little more sour than the ingredients taken separately, so we recommend that you take this into account when preparing it.

A recipe that enjoys maximum success is one that contains oranges and bananas. Squeeze the juice from 2 oranges, add a banana and blend well. The mixture is put in ice cream molds and put in the freezer. The resulting ice cream is perfectly natural, delicious and healthy.

Vegetable smoothie - from 7+ months

Doesn't your child go for raw vegetables and fruits? A nutritious smoothie may be exactly what you need. Wash and peel a carrot, an apple, a pear and a quarter of a pineapple and mix them in a blender. It's just an idea, the number of combinations is unlimited!

Fruit yogurt - from 9+ months

Fruit yogurt can be an inspired dessert, but also a snack in itself. And, in case of force majeure, it can even be a wonderful dinner! Mix a yogurt with a minimum content of 2.8% fat with your little one's favorite fruit. Wonderful combinations are yogurt with banana, peach or apricot or even cherry pieces.

If you want the mixture to be a little sweeter, or easier for the child to accept, you can also add a few pieces of biscuits especially for babies.

Rice pudding with milk - from 9+ months

2 tablespoons of rice are hydrated for an hour then in a cup of milk and 1/2 cup of water. Boil over low heat until the rice is ready. You can add a little core from a vanilla pod, for extra flavor, or you can wait for it to cool and provide it with a topping of fruit puree. For children older than one year, you can add, after boiling and cooling, a little honey to sweeten it, or you can serve it with a teaspoon of jam.

Read on and discover more quick and healthy recipes for kids!

Salmon with tomato sauce and sweet potato - from 12+ months

Put the salmon in the oven with a piece of butter on top, until it is done. Boil the sweet potato or steam it, then add the peeled tomatoes or home-made tomato juice and bring to a short boil. The sweet potato can be mashed so that a thick sauce results, or it can be left as is. For small babies, a puree can be prepared by mixing salmon with the sauce, for older children, they can be served separately.

Edible caterpillar - from 12+ months

Is the story of the little food caterpillar one of your little one's favorites? Then this idea will entertain him terribly! Cut a few slices of bread crumbs, which you can grease with butter, cream cheese with greens, cream cheese with cucumber, avocado cream with olives, slices of boiled or baked chicken breast and so on. You will get some small round sandwiches, which you will place one after the other, like a long caterpillar. A cherry tomato, 2 strips of cucumber and two halves of olive will imagine the head, eyes and antennae of the caterpillar, and a few triangles of cucumber can be the legs.

Chicken salad with sesame and cucumber & # 8211 from 18 + months

Cut the chicken breast into cubes and roll in sesame seeds. Bake in a wok over low heat, possibly with a drizzle of olive oil. Cut thin spiral cucumbers, a stalk of celery, a few arugula leaves, a few cherry tomatoes. Mix in a bowl, add salt, green basil, olive oil and grate a little Parmesan on top. Good appetite!

Round chicken breasts with apple - from 10+ months

The apple is peeled and pitted and grated. Chicken breast is chopped in the food processor. We advise you to make minced chicken breast yourself, instead of buying pre-minced chicken! Add the apple, a little dill, a pinch of finely chopped onion and a clove of crushed garlic, plus 1-2 eggs to tie the composition. Fry the meatballs over low heat, either in a nonstick pan (without oil) or on baking paper. The apple gives a special flavor to the meatballs, making them appreciated both cold and hot.

Spaghetti with smoked salmon and cream

Easter is believed to be the easiest and quickest food to prepare. How hot is the ready sauce and there are so many recipes to satisfy all tastes. I often eat pasta, to my heart's content, but I also prepare it when I don't feel like cooking or I want to eat something fast. I throw some pasta to boil and look in the fridge to see what I can make a sauce from.

I don't always have smoked salmon at home, but when I buy I make sure I make these pastas with cream sauce. Few ingredients, good and together are amazing! Try them. Below is the recipe for a portion, but of course you can adjust the quantities according to the company.

(a portion)

100 gr. spaghetti
50 gr. smoked salmon
100 ml. cooking cream (I use LaDorna or Gran Cucina)
1 small onion
sea ​​salt
white pepper
olive oil

Preparation time: 15 minutes

Bring salt water to a boil. To boil faster, put a lid on and do not add salt from the beginning. Salt water boils harder. When it boils, add the pasta and boil them as much as it says on the package or, if you want them al dente, leave them for 2-3 minutes less.

While the pasta is boiling, clean and wash the onion and then cut it into small strips or scales. Chop the salmon into cubes or small pieces.

Heat a frying pan with olive oil. Add the onion and sauté. Then add the salmon. After it changes color, we pour the cream. Season with salt and pepper to taste and bring to the boil. Pour the drained pasta into the pan and mix.

Fish (salmon) with broccoli puree

As much as we love fish, we thought that there must be many of you who love fish meat and that maybe we can inspire you, encourage you to try a very tasty recipe: salmon with broccoli puree.


1 piece of salmon fillet - about 200 gr

2 tablespoons cold pressed rapeseed oil Elixir

1 tablespoon pumpkin oil

1 small bunch of cauliflower

Method of preparation:

To start, boil the water with a pinch of salt and peel the broccoli into small bunches. When the water boils, put the bouquets to boil for about 25-30 minutes.

Meanwhile, prepare the salmon piece, rinse it with water and dry very well with paper towels.

Make a dreesing of 3 tablespoons of cold-pressed rapeseed oil Elixir, half a squeezed lemon, oregano, rosemary, a pinch of salt and pepper. Grease the salmon piece with this dressing and leave to marinate for 5-10 minutes.

In the meantime, take care of the broccoli that is probably boiled now (you can try it with a fork if you're not sure yet). Strain the water from the broccoli, add the butter, milk, 1 tablespoon of Elixir pumpkin oil, salt, pepper to taste and mix with a light mixer until it crushes, mixes and becomes fluffy.

In the hot pan, place the already marinated salmon with the skin down and drag it to the pan for about 5 minutes, then turn the piece on the other side and fry it for about 3 minutes. Turn it over again with the skin down and take the pan off the heat.

Wide pasta they will be boiled in a pot with water and a pinch of salt, respecting the cooking time indicated on the package (8-10 minutes).

In the meantime, get ready salmon, which will be browned in a Teflon pan in butter heated with vegetable oil (so as not to burn) cut into small pieces, about 5 minutes.

Cooking cream will be added over pieces of salmon browned, then seasoned everything with salt, white pepper, nutmeg and lemon juice (left to simmer for another 5-6 minutes)

Boiled pasta drain the water in a colander, then add to the pan, stirring gently to combine the ingredients with a spatula.

Salmon with pasta garnish will be served immediately in deep plates, sprinkled with Parmesan shaved above.

To obtain a fine-looking mustard sauce, it will be made on a bain-marie, not on a direct flame.

In a saucepan (choose depending on the dish to be used for the sauce) with water that will already boil, place a glass bowl that will not touch the bottom of the water, but only the steam to act.

Put it in the bowl on the bain-marie butter melted it, stirring gently all the time with a whisk.

When the butter has reached the melting point, add the rest of the ingredients (but do not forget to mix all the time to avoid cutting the butter), mustard, lemon juice, sugar, soy sauce (optional) and salt. to taste.

Everything will mix vigorously, until complete homogenization and obtaining a sos fluid of the consistency of a thinner sour cream.

When the bowl is set aside on the bain-marie, add it whole or slightly crushed allspice berries (or pickled capers) to spread the flavor in the sauce.

In a bowl transfer the mustard sauce and serve.

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Mustard sauce will be served with fish in the garage or in the oven (in aluminum foil) either as an example: trout salmon, salmon, etc ..

10 slices of toast

We prepare the cream cheese first. Mix the cream with the yogurt and mascarpone cheese in a bowl until well blended, then put the composition in a gauze, tie with a thread and leave to drain until the next day. The next day, the gauze is unwrapped and the cream obtained is mixed with dill, finely chopped green onions, lemon peel, paprika and seasoned with salt and pepper.

Take the slices of toast and place the cream cheese. Cut the salmon slices into 6-7 cm long pieces and roll nicely, pricking them with a sprig of rosemary.

Boil the pasta in boiling water with a little salt, according to the instructions on the package.

Meanwhile, heat the butter in a large skillet. When it has melted, add the onion and cook for about five minutes or until soft. Then add the peas, fish and cream and mix well. Add 50 ml of water, in which you dissolved the cube of vegetable soup, mix well and when it boils season to taste with salt and pepper.

Bring everything to a boil until the fish and peas are well done, then add the pasta and mix well so that the flavors combine. Extinguish the fire and sprinkle chives on top.

Serve the pasta with salmon and peas with a glass of white, semi-dry wine.