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Homemade breadcrumbs with spices

Homemade breadcrumbs with spices

It is a very useful breadcrumbs for: snails, meatballs, nuggets..etc, I used to buy it ready made and honestly it was not so fragrant and I don't know how natural it was. So I preferred to make it on my taste :)

  • a few corners of hard bread (preferably not sliced ​​bread)
  • 1 tablespoon sea salt
  • 2 basil leaves
  • 1 good herb leaf (a mint-like plant)
  • 5 strands of parsley
  • 2-3 cloves of garlic

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Homemade bread crumbs with spices:

For starters I would like to inform you that this breadcrumbs can be used in two or two options (dry or fresh). So if you want it fresh, you make it right away.

Put the dry bread in the robot and mix until it becomes breadcrumbs. Place all the spices separately (write above) together with the garlic and salt and put them on the robot, then mix with the breadcrumbs and it is perfect for use.

But if we want a dry breadcrumbs, it is strictly necessary to start the mixing process a few hours before use, for example I mix the spices, garlic and salt the night before, so I give it enough drying time and it is perfect for nuggets, snitele etc.

Tips sites


I used a special salt, very good with iodine + fluorine + magnesium + calcium + phosphorus.

Homemade butter with spices

Homemade butter prepared with spices is excellently spread on thin slices of wholemeal bread.

The butter itself can be prepared at home, but it requires some effort and patience, or it can be bought from small shops with traditional products (I buy from small chisoculete with Sibiu products, when I don't have time to make it at home) . Any of the variants is better than the butter processed in supermarkets, and this guarantees that it feels both in taste and in constitution.

I made butter a few days ago from sour milk cream and sour milk cream (fermented cream) in approximately equal quantities. I mixed them well with the mixer until the whey separated from the fat and then I strained it through a gauze (it is very important to drain the whey well, because otherwise the butter will increase quite quickly). Another option, tried by me is the one in which the cream is put in a bottle and shaken with up-down / left-right movements until the same process of separating the fat takes place.

For the mix with greens I use the following ingredients: to about 200 grams of butter I add 2-3 cloves of garlic, 2 fresh basil leaves, about 2 cm of leeks, 1-2 strands of dill, 1-2 strands of parsley and salt to taste.

Leave the butter at room temperature until it softens a little, then put it in a blender and add the other very finely chopped ingredients (roughly cut). If you do not have a blender at hand, the mix can be done just as well if you chop the greens finely and then mix them with the butter already soaked at room temperature.

That's about it, that you choose to make butter at home, to buy it from the traditional trade for lack of time or from the modern one, for convenience, mix it in any case with greens, the taste is excellent).

Prepare the dough as follows: mix the egg whites with salt and sugar, add the yolks, flour and breadcrumbs and finally the vanilla sugar.

Grease the forms with butter and then fill them with dough for about three quarters. Bake for 20-25 minutes in the oven preheated to 180 ° C. When they are ready, take them out of the forms and leave them to cool on a grill with the base up. .After they have cooled completely, we each cut a lid.

The syrup is prepared as follows: put water on the fire with the sugar and mix until it melts. Remove from the heat and when it is cold, add half of the rum essence.

We put them in the fridge for a few hours and then serve. Enjoy!

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Papanasi with a mixture of cheese and breadcrumbs

What could be better for the dessert portion than the famous ones papanasi with a mixture of cheese and breadcrumbs?

[Papanas are a kind of dessert made from sweet cottage cheese, eggs, flour, semolina, breadcrumbs and sugar. They are normally served with cream and jam or jam, but are also served sprinkled with sugar.
Papanas are a traditional dessert. It is possible that this word comes from the Latin papa, which means (among other things) "baby food"]. & # 8211 by Wikipedia.
Whenever I make desserts with cheese (pies, spaghetti, croissants or cakes), I like to combine cottage cheese
fresh with salted cheese, especially with telemea. The taste is particularly sweet + salty, but not overly salty.
Combine about one part salted cheese with two or three parts fresh cheese.
I did the same for these papanasi and they came out special compared to another time when I prepared them only with fresh cow's cheese.

And from the category of traditional cheese recipes, I also recommend it Dobrogean pie recipe.

You can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.

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(5 points / total votes: 38)

vio 7 years ago - 26 November 2013 10:50

Re: Noodles with breadcrumbs

if you put some ground nuts, they are a dream!

Laura Aioani 7 years ago - November 26, 2013 10:52

Re: Noodles with breadcrumbs

Vaiiii. Yesterday I came here to look for noodles with breadcrumbs and semolina with milk. I made pasta exactly like that! Now I'm waiting for the semolina with milk Thank you!

mikaela 7 years ago - 26 November 2013 11:50

Re: Noodles with breadcrumbs

I don't really kill myself with pasta, but you made me want it. A simple but good dessert. In the past, noodles with walnuts were the evening meal of boarding school students. So was semolina with milk.

Crina_Crinutza 7 years ago - November 26, 2013 11:52

Re: Noodles with breadcrumbs

Hi, hi!
And fit for this period of fasting.

andreea 7 years ago - 26 November 2013 11:55

Re: Noodles with breadcrumbs

This is a kind of bread with bread

Daniela Canda 7 years ago - 26 November 2013 12:49

Re: Noodles with breadcrumbs

I am reminded of my childhood

Ioana 7 years ago - November 26, 2013 12:57 PM

Re: Noodles with breadcrumbs

yes, vio, I confirm, a few tablespoons of ground walnuts and it's even more.

Ioana 7 years ago - November 26, 2013 12:58

Re: Noodles with breadcrumbs

mikaela, I didn't stay at the boarding school and I still received something like that for dessert, but on weekends, for breakfast.

Ioana 7 years ago - November 26, 2013 12:59 PM

Re: Noodles with breadcrumbs

mikaela 7 years ago - 26 November 2013 18:04

Re: Noodles with breadcrumbs

Maybe my wording wasn't exactly right. I didn't offend anyone, it was simply a reminder of a time when everything was simpler, but it tasted good.

Simona-Adina Hotea 7 years ago - November 26, 2013 23:13

Re: Noodles with breadcrumbs

Don't worry, Mikaela, I don't think anyone felt offended, on the other hand you're right: the memories in the boarding school are unforgettable, even the saddest moments are priceless after a while.

Ioana 7 years ago - November 27, 2013 10:28

Re: Noodles with breadcrumbs

even so, mikaela, no one felt offended. I just wanted to point out that whether we were at home or in boarding school, we all ate the same good desserts.

mikaela 7 years ago - 27 November 2013 11:49

Re: Noodles with breadcrumbs

Nice to say, I appreciate the answers.
I'm waiting for recipes, either simple or complicated, what matters, I know that here things are serious. I stay at the reception.

camelia 7 years ago - November 29, 2013 07:52

Re: Noodles with breadcrumbs

very good and very beautiful memories
being children and coming from the sleigh grandma always waited for us with something good and warm

Danyel 6 years ago - 31 May 2014 19:09

Re: Noodles with breadcrumbs

You need the respective pasta for a certain taste or snack.

Ioana 6 years ago - 31 May 2014 19:34

Re: Noodles with breadcrumbs

either pasta of these long and wide or loose (those square but larger cuts). the breadcrumbs are better attached to them. Tubular pasta is generally for sauces, go into them as well. 6 years ago - January 20, 2015 17:50

Re: Noodles with breadcrumbs

I am a person who is used to fasting. I've been looking for some time to see what fasting food to make. Those noodles look very good in the picture and I think they are also good. Although I have never eaten I will try the recipe. However, I would have a question, when there is no fasting, can you make homemade noodles, that is, with water, egg and flour? I am waiting for an answer. Thank you in advance.

Cocco 5 years ago - 8 March 2015 17:51

Re: Noodles with breadcrumbs

If you had been careful and not with the thought of wondering where, you would have seen that the recipe starts practically by clarifying this doubt (yours).

Crumbly fish

Like any mother, I often end up asking myself "what am I cooking tomorrow?" Because, although Luca is big now and we no longer face the whims specific to babies (more joy for mothers who do not know what a capricious child means to eat) I must always consult him and choose a food that I know for sure not he refuses. In these cases, I go safe with any fish-based food. Since he was little, "pistisorul" has been his favorite, cooked in any form. Meanwhile, of all the fish-based dishes, the recipe for Crumbly fish is his favorite.

Today I want to show you not only his favorite recipe for Crispy Fish, but to tell you about the 3 varieties of breadcrumbs from Baneasa, which make my life easier in the kitchen: granulated golden breadcrumbs, golden breadcrumbs with paprika and white breadcrumbs. White bread crumbs are the classic bread crumbs, which I use for various cakes (such as Buni Sia's apple cake), for the recipe of Papanasi fierti, Plum dumplings or other recipes that require a classic breadcrumbs. For snacks, croquettes, gujones, fried chicken or any recipe where I want a golden and crispy crust, I use granulated golden breadcrumbs or golden breadcrumbs with paprika, depending on the taste I want at the end. Using these golden breadcrumbs, the crust comes out beautiful, uniform, golden every time, just like today's recipe - Fish in breadcrumbs. In addition, it is already spicy, and for an extra flavor, you can add dried or fresh and finely chopped herbs but also other spices: smoked paprika, granulated garlic and, for pork slices, a drop of cinnamon.

[box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] What you need to know about the Fish in Crumb recipe? [/ box]

  • you can use any fillets of white fish: cod, pikeperch, pangasius, hake or even whole trout, depending on your preferences
  • I fried the breadcrumbs in the oil bath, but you can just as well place the fish fillets, once crushed in the pan, on baking paper and bake at 180 ° C for 25-30 minutes, during which time you must turn them at least 2 times to make sure they brown evenly and the crust will be golden
  • as a side dish, of course they fit the classic french fries, as in "Fish an chips", but also go well sweet potatoes, natural potatoes, potato salad, plain rice or pilaf but also various purees, our favorite being the of peas or parsnips
  • as a sauce, we always choose between Tartar sauce or Ranch saucefor meat and vegetables and, of course, a classic & # 8220 garlic sauce & # 8221

Ingredients for 4 servings of Crumbly Fish:

  • 1 kg fillets of white fish
  • 3 eggs husband
  • 3 tablespoons flour
  • salt and pepper to taste
  • 300g golden breadcrumbs with paprika Baneasa
  • 300ml frying oil (optional)

Wash the fish fillet with cold water and dry it very well, dabbing with paper towels. Peel each piece of fish and carefully remove any bones with tweezers. Then cut the fish pieces into smaller pieces, as much as possible. Season with salt and pepper to taste.

Beat the eggs as for the omelet, with a pinch of salt and a pinch of pepper, then add the flour and mix well with the whisk, so that they are not lumpy and obtain a soft dough, of a consistency similar to that of pancake dough.

We give each piece of fish through the dough, then through the breadcrumbs, pressing well to form a thick, uniform crust.

Fry the fish pieces in an oil bath, over medium heat (heat the oil in the pan and insert a toothpick in the middle of the pan. If beads are gathered around the toothpick, the oil is ready to fry) turning them often to make sure they are browned. uniform. If you choose to bake the fish in the oven, place the pieces on baking paper and keep them in the hot oven at 180 ° C for 25-30 minutes. For a glistening golden crust, spray each piece of fish with a little oil before putting the tray in the oven and don't forget to turn the fish pieces over often to make sure they brown evenly.

I hope you liked today's recipe and especially that I whetted your appetite for Baneasa breadcrumbs, which makes such dishes a real delight. May you be the best!

Method of preparation

It took me the longest to decide which recipe to choose: the one with leavened dough (with yeast) or the one with breadcrumbs. The second one seemed more interesting to me, especially since I had never used breadcrumbs before. And since everything that is new to me needs to be experienced, I didn't think long.

Preheat the oven to 180 degrees C. Bake the savarines in the muffin tray. It is good to grease them a little before putting the dough in the paper forms, because the composition does not contain fats (butter, oil or margarine). This operation is done to avoid that the savarins are difficult to detach, after baking, from the paper forms. For greasing you can use a little oil, melted margarine or a special spray.

Separate the egg whites from the yolks. The egg whites are mixed, first at low speed and then at higher speed, until a firm foam is obtained. When the speed changes, add a tablespoon of sugar.

And the yolks are mixed with the rest of the brown sugar and the vanilla sugar, until the composition is slightly light in color. Add the rum essence and mix a little for homogenization.

Separately, mix in a bowl the rest of the dry ingredients: flour, breadcrumbs, salt, spices. Add the contents of the bowl over the yolks, alternating with the egg whites, mixing, just from the bottom up, lightly, with a spatula. Mix only until smooth. Pour the composition into paper forms and bake for 20-25 minutes.

Remove the tray from the oven, leave to cool for 5-10 minutes and then place the savarines on a grill.

When they are almost cold, gently remove the papers and place the savarins on a plate.

Meanwhile, prepare the syrup. Lightly caramelize the sugar, only until it turns brown, without burning. Quench the caramel with 300 ml of water, remove from the heat and stir a little until the sugar melts. Then add 1-2 teaspoons of rum essence. Take 1-2 tablespoons of syrup and add over the jam to obtain the icing. If the jam is softer, syrup may not be needed.

Savarin syrups well while the sugar syrup is hot. Soak in the syrup one at a time, holding them for a few seconds, on both sides. Place it on the plate again and pour the remaining syrup at the base of the savarins. The amount of syrup is chosen so that the savarins are juicy without floating in the liquid. Grease the savarins with glaze and refrigerate for at least 2 hours. It is best left overnight.

Before serving, beat the whipped cream well, cut the savarins in half and dig a little core out of the middle of the lower half. fill the remaining place with a little jam and add, with the help of a pos, whipped cream.

Then add the glazed lids and. job done. No, it's not ready! The tasting follows! Mhhhmmm!

Ingredients Chicken breast schnitzel in breadcrumbs, simple recipe

  • 1 kg boneless chicken skin and skin, I had a box of 1020 grams of ready-sliced ​​chicken breast, sliced ​​about 80-85 grams each
  • 3 eggs
  • salt and pepper
  • flour
  • biscuit
  • oil / oil and butter / lard for frying schnitzel, to be in abundance, at least half a liter of fat

Preparation Chicken breast schnitzel in breadcrumbs

Meat preparation

1. As I mentioned in the list of ingredients, I bought ready-sliced ​​chicken breast. If you have a whole chicken breast, it will be sliced, with a sharp knife, into slices about 1.5 cm thick. Chicken breast for schnitzel is not beaten with a meat hammer! Being a very tender meat, it is enough to be sliced ​​into slices of equal thickness. If the slices are not exactly uniform, they can be equalized in the following two ways, which involve treating the meat more gently:

  • The pieces of chicken breast are placed on the shredder. Cover with a sturdy layer of nylon and tap lightly on the flat bottom of a saucepan / pan. This will apply equal pressure to the entire surface. Do not beat much, just enough to even out the thickness of the meat.
  • The pieces of chicken breast are placed on the shredder. Cover with a layer of sturdy nylon. Pass over them with a pastry twister, pressing gently, just enough to even out the thickness of the meat.

The recipe for chicken breast Blue cord I lightly beat the chicken breast slices, protected with a layer of durable nylon, just because that recipe requires softer pieces of meat that can be rolled / folded more easily. There is no need for such a thing in chicken breast schnitzel.

2. After slicing the meat, season the chicken breast pieces with salt and pepper on both sides.


3. Prepare the necessary for baking:

  • In a plate, put the flour, about 4 tablespoons with a tip to start, being able to complete if consumed
  • we break the eggs in a deep plate. Add a pinch of salt and beat them with a fork until they liquefy and form a little foam.
  • Put the breadcrumbs in a third plate. It should be enough to dress the meat well. In total, I consumed 150 grams of breadcrumbs for the 12 little schnitzels. Depending on the grain size of the breadcrumbs, it may enter more or less.
  • the spicy slices of meat are built on top of each other and placed so that we have them at hand
  • we also prepare a flat plate or a tray on which to place the schnitzels after baking

4. This is what my setup looks like, every time I make schnitzel: on the left I place the meat and flour, in the middle the beaten eggs, on the right the breadcrumbs and even more on the right, although it is not visible in the frame, imagine the tray on which I place the schnitzels ready to be fried.

An efficient and hygienic method of baking

5. One of the most unpleasant things that happens when you make schnitzel is that it loads your hands terribly with layers of flour and breadcrumbs, well glued together with egg. An unpleasant sensation! At the same time, something that makes us work harder and more imprecisely.

In order to never load your hands, choose with which hand you will touch the dry substances and with which the wet ones. I usually use my left hand to touch the meat and eggs. His right hand holds a reserve for flour and breadcrumbs.

Working like this, I don't have to stop working dozens of times to remove the thick layers of breadcrumbs and flour from my hands.

6. So, as explained in the previous point, I took the meat with my left hand. I put it on the flour plate. With my right hand I sprinkled a little flour on top of the chicken breast slice, so as not to touch the wet surface. I rolled it well, then through flour, on both sides, using my right hand. Shake well the slices of meat and the excess flour that could have adhered to their surface. Otherwise, the crispy crust will come off the meat after frying!

7. With my right hand I let the slice of meat dressed in flour slide into the plate with beaten eggs. I roll it well with my left hand, making sure it has an egg on the whole surface. Lift the slice of meat from the egg plate (with your left hand) and hold it slightly above it to drain. We then transfer it to the breadcrumbs.

8. The slices given through flour and egg are rolled well in breadcrumbs, to cover the entire surface, then shake gently. As you can see from the photo below, I use my right hand.

9. Following this procedure that I got used to so I would not even conceive of doing otherwise. The work goes fast and in a short time the tray prepared in advance is filled with schnitzels ready to be fried.

How to fry schnitzel

The belief spread that frying would be harmful. If we think about it, however, some of the healthiest diets in the world use frying in an oil / fat bath on a large scale. I only remember the Japanese one, in which fried tempura dishes are very popular.

Other schnitzel recipes:

Stuffed schnitzel, Serbian recipe

The truth is that frying in an oil bath or other fats will not load the preparation at all if the temperature is high enough, so that the preparation instantly forms a surface-resistant crust, which does not allow it to be soaked with fat.

For schnitzel, various fats or combinations of fats can be used. Traditionally, a mixture of lard and butter is used. We can only use lard, oil and butter (because the oil will raise the smoking point of the butter and it will not burn) or just oil. It is important that it is poured into a large saucepan or pan, with a thick bottom, well heated, in a deep layer of at least 3 good fingers. It is important that the schnitzel is not fried until after the oil has reached 170 ° C. If you do not have a thermometer, you can approximate by dipping the tail of a wooden spoon in oil. If playful air bubbles start around it, then the oil is hot enough.

When the schnitzels are fried, the fat must sizzle pleasantly around them. This means that the temperature is perfect for frying. This way we will get the schnitzels with a crispy and not greasy crust at all. The chicken breast schnitzels are fried on both sides until golden. After frying, remove to a pre-prepared tray / plate, lined with kitchen paper, to drain the last drops of oil from their surface.

Chicken breast schnitzel in breadcrumbs, simple recipe & # 8211 serving

Although I am well aware that there are people who really like cold chicken schnitzel (and not just chicken), I only think of eating it hot, when the crust is crispy and the inside is fragile and juicy. Chicken breast schnitzel can be served with your favorite garnish, for example baked potatoes and a salad of vegetables or a sauce or just with a salad. I like it the most next to potato salad.

Baked cauliflower with PESMET crust

Cauliflower has a dull taste, difficult to understand for some. Cooked in the oven, it becomes very tasty. You will see that this way of preparing cauliflower gives it a special flavor, and highlights its crunchy texture.

In the original recipe, signed by the famous chef Jamie Oliver, he uses a handful of chopped almonds for the cauliflower crust. Almonds are more expensive, but you can use chopped almond flakes, breadcrumbs or even crushed walnuts, if these ingredients seem more easily accessible.

Baked cauliflower

Baked cauliflower with breadcrumbs - recipe

• 1 head of cauliflower
• 50 ml of olive oil
• 1 lemon
• 4 tablespoons breadcrumbs, walnuts or ground almonds
• 2 teaspoons of ground cumin
• 1 teaspoon of paprika
• salt and pepper to taste

Cut the cauliflower in half on a wooden bottom, then remove the central rib from both halves. Unwrap the small cauliflower bunches and put them in a saucepan with 1.5 liters of water and 1 tablespoon of salt. Let them boil for about 10 minutes.

Then pour the contents into a large strainer and let the cauliflower drain. Turn on the oven and let it heat up to 200 degrees Celsius.

Meanwhile, mix the breadcrumbs with the salt, pepper and other spices and then brown them in a hot pan. Leave them for 2-3 minutes, stirring constantly. Use a frying pan without oil. Ideally, you should use a homemade breadcrumbs made from wholemeal bread.

Transfer the cauliflower bunches to a large bowl. Add the olive oil mixed with the freshly squeezed lemon juice, and mix with your hands. Add the browned breadcrumbs over them and continue to mix until well covered.

Grease an oven tray with a little oil and add the cauliflower. Bake for about 20 minutes, or until browned on the surface.

Another interested recipe with baked cauliflower can be found in this article, where the benefits of this vegetable are presented.

* 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.

Chicken meatballs with breadcrumbs

  • Servings: 4 people
  • Preparation time: 20min
  • Cooking time: 15 MIN
  • Calories: -
  • Difficulty: Easy

The chicken meatballs recipe is the easiest version of the pork meatballs, choose the garnish that you like and your family will be delighted by this menu. Or you can try this simple recipe for Fluffy Turkey Meatballs

Video: Νηστίσιμο γλυκό με φρυγανιές Toast dessert! (January 2022).