Traditional recipes

Fanned potatoes with zucchini and baked beer

Fanned potatoes with zucchini and baked beer

The potatoes are cleaned and washed, then we cut the potatoes along their length into rounds so that the potato remains whole.

Peel a squash, grate it and cut it in half, then cut it in half and place it in the potato notches.

Grease a heat-resistant dish with oil (butter) and put potatoes in the bowl. Season with salt, pepper, thyme. Chop some very small cloves of garlic and add over the potato.

Leave the potatoes in the oven for 15-20 minutes, then pour over them 500 ml of beer and leave in the oven until well browned.

When they are taken out of the oven, put chopped green dill on them.

Good appetite!

Some benefits of pepper in our diet:

Pepper (black or white) not only tastes good and is the most popular spice on the planet, but studies show that it has many benefits for our health. For example, pepper does not give stomach pain, as was previously thought. But it is also excellent for digestion. In many parts of the world its antibacterial properties are put to work to preserve perishable foods! Moreover, pepper is a good source of iron, potassium, manganese, vitamin C, vitamin K and fiber.

The experts at give us a list of some of the many beneficial qualities that our daily spice has.

1. It's good for the stomach
Pepper increases the level of acid secretion in the stomach. It thus helps digestion and fights diarrhea, constipation, bloating and cramps caused by the fermentation of completely undigested food.

2. Helps to lose weight
The shells in which the peppercorns are wrapped (and which are ground with them) help dissolve fat cells and speed up metabolic burns, so peppery foods are a good way to lose weight.

3. It is beneficial for the skin
London researchers have found that pepper can help cure a skin disease called vitiligo, a disease that depigmentes portions of the skin, making them white-pink. Studies show that piperine, the substance that gives pepper a spicy taste, can stimulate the skin to produce pigment. The application of piperine on the affected areas combined with ultraviolet therapy gave much better results than any other treatment for vitiligo. In addition, piperine protects the skin from the harmful effects of excessive exposure to ultraviolet radiation.

Pumpkin dumplings

Gnocchi with pumpkin, a great idea for a delicious and nutritious lunch. A recipe that I recommend you try, not only during fasting! It is ideal for the warm season, when the pumpkins are in high season!

Gnocchi with pumpkin - Everything you need to know about the recipe

  • What are gnocchi? Although it easily falls into the category of "pasta", gnocchi are actually dumplings based on potatoes. It is a dough that is very similar to the dough used in Romanian cuisine in the recipe for "Galuste cu prune" or "Gomboti".
  • How do we know that gnocchi have boiled? It rises to the surface of the water! They are extraordinarily fluffy, tasty and versatile! We can also use them for sweet and salty recipes.
  • What vegetables can we use with pumpkin? Eggplant slices, cherry tomatoes, purumb.
  • We can harden and cubes of bacon, sausages or chicken breast, for a variant that is not fasting.

All the ingredients needed to prepare the recipe for "Gnocchi with pumpkin" are waiting for you LIDL stores from all over the country! Again in Lidl kitchen you can easily find similar recipes, for even more inspiration in the kitchen! Click on the title of each recipe to see the ingredients and how to prepare it!

Ingredients for 4 servings:

  • 500g BIO zucchini
  • 2 tablespoons Primadonna olive oil
  • a large white onion
  • 2-3 cloves of garlic
  • 500g dumplings Combino
  • 2 liters of water
  • salt and pepper to taste
  • ½ green parsley link

We wash zucchini, cut them into slices, without peeling them.

Peel a squash, grate it and chop it finely. Peel a squash, grate it and squeeze the juice.

Heat olive oil in a large saucepan. Heat the onion until it becomes translucent. Add the garlic, mix, cook for 1 minute.

Add the pumpkin slices. Season to taste with salt and pepper. Saute over medium heat for 10-12 minutes or until zucchini are al dente.

Boil 2 liters of water with a little salt. When the water boils, add the gnocchi. Boil for 2-3 minutes or until the gnocchi rise to the surface. We drain them in a sieve.

We put gnocchi over the hardened zucchini. Add the finely chopped parsley. Mix well, leave on medium heat for 4-5 minutes, to blend the flavors.

New baked potatoes

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Product Details

Validity on delivery: Minimum 2 days

The perfect garnish for any kind of meat or fish or even simple, especially when you are on a vegan diet!

Wonderful and cold and warm.


ingredients: new potatoes, sunflower oil, spices, salt.

Packed in a controlled atmosphere.

After opening, consume in a maximum of 48 hours!

Producer 2CHEFS

About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.

Chef Johnny Șușală he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.

Simona's World

I prepared this carp on the first day of the year, when according to tradition we have to fish. As much as we like fish (especially fresh, ie chilled) I would go with the superstition weekly!

1 carp of about 1 kg
spices for fish
white pepper
1/2 red pepper
1/2 green pepper
2 medium onions
5 tomatoes
1 lemon
1 1/2 heads of garlic
1 string green parsley
1 cup of water
olive oil

For starters I seasoned fish with special spice for fish and pepper. I let it cool for 2-3 hours.


I prepare the fish that way too. and I can say with my heart how good it is!

I love fish too. I cooked a carp this summer and followed the same procedure as yours.
It looks fantastic! I feel like it: D: D: D
Many kisses :*:*:*

Wow, a recipe and a 10 * grade presentation. Fish polenta. ) remain speechless:) Kisses: x

Your fish is good. May it be good. I'll kiss you!

A fish I never refuse! Next week I'm going to fish too, no more messing around on vacation!

I already forgot its taste, so I have to do it again! :)

An easy and tasty recipe! Not to mention that it is also good for the figure (if the fish is not too fat!). Many kisses

Thank you Maria! Fish without polenta seems to have no charm, I say! :)

Serve with pleasure! :) Thanks for visiting.

How good for some who have extended vacations! :) I kiss you and I'm waiting for & quotgust & quot from your fish too!

I can't refuse fish, it's my favorite! Very good! Pup!

So am I ... I love fish in any form! :) Many kisses

Yes! and we do the same fish, I love fish, I'm an old fisherman, he's very good, Andrei

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(5 points / total votes: 78)

Simona-Adina Hotea 6 years ago - 20 June 2011 12:25

Re: Stuffed zucchini

Yes ! Voted with all my heart, one of my summer favorites, these wonderful pumpkins, which, be it between us, can be filled with only meat and only cheese, and only with rice, let alone when all the goodies are together.

Ioana 6 years ago - 20 June 2011 12:41

Re: Stuffed zucchini

ioiiii! with rice it's a good option, bad, you gave me a great idea this week.

Cri 6 years ago - 20 June 2011 22:03

Re: Stuffed zucchini

Hi Ioana! What a great recipe! You have the best recipe and the most beautiful blog :-)

Ioana 6 years ago - 21 June 2011 12:11

Re: Stuffed zucchini

D. 6 years ago - 22 June 2011 07:17

Re: Stuffed zucchini

Hmm. I knew and adored this recipe, I make it without rice, it's even better.

Ioana 6 years ago - 22 June 2011 09:42

Re: Stuffed zucchini

very well, keep the rice because on Friday we make a summer meal with it

Mari Ana 6 years ago - 22 June 2011 10:42

Re: Stuffed zucchini

I managed to make the recipe yesterday and the sauce is basic. It wouldn't be so good without putting a lot of sauce next to it. I also made a recipe for pumpkin with rice from the book "Romanian dishes, wines and customs" - Radu Anton Roman, a delicious fasting recipe. The truth is that pumpkins are good anyway, who doesn't like fried and with a lot of garlic sauce.

Morariu Ionela 6 years ago - 23 June 2011 20:48

Re: Stuffed zucchini

Hi Ioana. Sorry it's not a comment on this recipe, but I have a big request for you: if you can give me a recipe for a delicious meat pie. I have guests on Sunday and I want to impress with something easy to make and delicious at the same time, something they haven't eaten in a long time and that goes next to a cold beer. Thanks in advance and I'm waiting for an answer.

Ioana 6 years ago - June 24, 2011 10:25

Re: Stuffed zucchini

Look, I even have a recipe for English meat pie. it's simple and chances are you've never eaten something like this: [link]

lerla 6 years ago - 23 July 2011 17:55

Re: Stuffed zucchini

Hi! I recently discovered this site and I am very satisfied with the recipes. I never thought that a common recipe for stuffed pumpkin could become so interesting. cool! I'm more than happy! congratulations!

Simona 5 years ago - 15 February 2012 17:09

Re: Stuffed zucchini

Hi! I recently found out from a client of your site and I started cooking recipes from here. are exceptional! the pumpkins turned out delicious and were much appreciated. thank you!

Ioana 5 years ago - 16 February 2012 12:15

Re: Stuffed zucchini

hello simona, welcome! with pleasure.

Laura Aioani 5 years ago - 12 March 2012 09:06

Re: Stuffed zucchini

Hi Ioana. Great recipes ... everything I prepare comes out as you write here I just want to ask, after we add the cheese sauce, leave the aluminum foil aside? Thank you

Ioana 5 years ago - 12 March 2012 09:12

Re: Stuffed zucchini

yes, don't put the foil on after you add the sauce.

Laura Aioani 5 years ago - 12 March 2012 10:04

Re: Stuffed zucchini

Thanks Ioana, I'll get to work in a few hours, I have guests for dinner!

Ioana 5 years ago - 12 March 2012 10:04

Re: Stuffed zucchini

Veronica 5 years ago - 4 May 2012 15:09

Re: Stuffed zucchini

Super recipe, my 3-year-old dwarf devoured a whole zucchini (actually a zucchini, I didn't have a zucchini and I used zucchini instead) for lunch. Pinned it!

georgiana 5 years ago - 19 May 2012 11:53

Re: Stuffed zucchini

wonderful like the other recipes. my child does not eat pumpkin and on top of that he liked this recipe wonderfully thanks for the recipe

carmen elena 5 years ago - 4 September 2012 14:25

Re: Stuffed zucchini

cosmina 4 years ago - 5 February 2013 19:26

Re: Stuffed zucchini

Vuta Andreea Adriana 4 years ago - 13 June 2013 13:48

Re: Stuffed zucchini

I'm not a fan of stuffed pumpkin. usually. but today I became! Having a few pumpkins and a refrigerator and some minced meat. I said, why not. The outcome. FABULOUS..of the appearance, the look, the taste. extraordinary Thank you once again Ioana and I think I will thank you every day because lately your site is my cookbook: *

Ioana 4 years ago - 13 June 2013 15:07

Re: Stuffed zucchini

with great, great pleasure Andreea!

Lia 4 years ago - July 19, 2013 10:17

Re: Stuffed zucchini

Ioana, excuse me!
I see that the pumpkins are peeled. If we peel them, do they open when they are boiled in the oven?

If I leave them in the shell, I guess we eat from them so from a spoonful and throw the shell? Doesn't the skin soften too badly so we can't remove it? . Or is it eaten whole?
I don't know the theory of pumpkins because I don't cook pumpkins at all. Unfortunately, no one in the family eats the classic recipes with something like that, even if I put sour cream.
Thank you!

Ioana 4 years ago - July 19, 2013 10:23

Re: Stuffed zucchini

It is eaten with the peel. for this recipe you have to choose small (young) pumpkins, so the peel will be thin and edible and they will have smaller seeds.

Lia 4 years ago - 19 July 2013 22:31

Re: Stuffed zucchini

Thank you.
I think I'll cook them the day after tomorrow.

Ioana 4 years ago - July 21, 2013 11:21

Re: Stuffed zucchini

spor! You are probably preparing them today, I hope you like them so much that they make you add pumpkins more often to the menu.

Lia 4 years ago - 23 July 2013 18:06

Re: Stuffed zucchini

I cooked them yesterday.
I liked them, I would do it another time but I don't have a team. When my husband heard that I was cooking pumpkins, he said why didn't I ask him that he hadn't eaten since childhood because I knew he couldn't stand them.
He scolded me for about 5 minutes because he was hungry and in the end I left him in front of them and left.
He ate almost two halves with the right sauce but I didn't dare ask him if he liked it. I guess yes if he ate them but the second time I don't know if he will,. so in principle, the fact that they are pumpkins.
I smeared the Bechamel sauce, because it initially seemed too thin, I thickened it, it seemed too thick and I then thin it too badly, it flowed from the pumpkin in the tray, they did not have a thick crust like you but the sauce came out very tasty with this bechamel with everything.
Aaaa, I also peeled the pumpkins beforehand and they held up very well, if I didn't clean them, the Danube would cross my husband.
Thanks for the recipe, I will recommend it.

Ioana 4 years ago - 24 July 2013 11:11

Re: Stuffed zucchini

they Lia, good that in the end someone enjoyed them
for the bechamel sauce, add the milk gradually and stop when it has the consistency you want. when you add the cheese you have to keep in mind that it will thicken a bit more.

Julia 4 years ago - December 10, 2013 3:30 p.m.

Re: Stuffed zucchini

Thank you very much Ioana for your networks they look so good and tasty. thank you for your effort to help us cook tasty, healthy and varied

Ioana 4 years ago - 10 December 2013 15:58

Re: Stuffed zucchini

Thank you Julia too, it's never enough to hear such pleasant things about my work.

anca 3 years ago - 2 March 2014 13:10

Re: Stuffed zucchini

Hi Ioana,
I have made this recipe many times. It came out exactly even if I hate cooking and everything related to the kitchen.
Thank you for the help. To me, a terrible cook, you are a real treasure.

Simona a year ago - 1 June 2016 13:16

Re: Stuffed zucchini

It turned out very good, a kind of Musaca to taste. What do we do with the middle of the pumpkin? Thanks for the recipe. I am inspired and not only, I learn to cook according to your recipes. When I want to do something new, I check to see what Ioana says first.

Delicious potato croissants with creamy filling & # 8211 a very simple recipe!

Today, dear lover of delicious dishes, we present you an original recipe for potato croissants. Potato croissants are an interesting and delicious snack, which can be filled not only with cheese, but also with boiled eggs, ham or smoked meat. It is very easy to prepare these croissants with the most common ingredients. These appetizing croissants will conquer you from the first.


& # 8211 6 tablespoons grated cheese (low fat)

& # 8211 150 ml vegetable oil (for frying)

Note: see Measurement of ingredients


1. Peel the potatoes, wash them well and boil them in a saucepan with water and a little salt until they are ready. Make a puree from the boiled potatoes, then let it cool.

2. Add 3 tablespoons of grated cheese, sifted flour and salt to the saucepan. Knead the dough.

3. Place the dough on the floured table and spread a round top, 0.5 cm thick. Cut the worktop into equal segments.

4. Place a little grated cheese on the widest edge of each segment, then shape the croissants.

5. Heat the vegetable oil in a deep frying pan and fry the croissants on both sides until nicely browned.

6. Carefully remove the brown croissants from the pan, using a whisk and place them on a paper-lined plate to avoid excess oil.

7. Place the appetizing snack on a plate and serve it with great pleasure with some cream or ketchup sauce. It is very tasty!

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(5 points / total votes: 33)

ramisimion 6 years ago - 12 April 2011 10:26

Re: Baked potatoes

It looks perfect, it's easy to prepare, it's a good idea for lamb garnish.

Ioana 6 years ago - 12 April 2011 10:33

Re: Baked potatoes

You will be surprised how good they are, despite the simple ingredients. and the smell. this morning you could still smell the thyme and bay leaves in the kitchen.

Monica Mihaly 6 years ago - 13 April 2011 10:30

Re: Baked potatoes

it looks good and I definitely turn my back on you

Alexandra 6 years ago - 13 April 2011 15:05

Re: Baked potatoes

I also have a very tasty recipe with baked potatoes.
Ingredients: pasta, sausages (I put beer), potatoes, sour cream, cheese, butter, eggs, spices.
The pasta is boiled, the potatoes are cut into cubes and boiled as well. In a pot greased with butter, mix the potatoes, sliced ​​sausages, sour cream and pasta, with 3-4 beaten eggs (depending on the quantity) and spices (pepper, salt, basil). You can also mix salted cheese. Put a layer of sour cream on top and put in the oven for about 30 minutes, then sprinkle cheese and put under the grill for. another 5 min. Serve both hot and cold. Good appetite!

Simona-Adina Hotea 6 years ago - 13 April 2011 15:11

Re: Baked potatoes

I will definitely celebrate Easter!

INNA 6 years ago - 27 April 2011 22:20

Re: Baked potatoes

We prepared such potatoes and we were pleasantly surprised by their taste. Thank you very much for this idea.

apopei adriana 6 years ago - 20 September 2011 01:44

Re: Baked potatoes

I think it's tasty but how do you make chicken soup or can I buy it?

Ioana 6 years ago - 20 September 2011 14:33

Re: Baked potatoes

prepare the chicken soup according to the recipe here: [link] (steps 1-4). it comes out more than you need, but the rest can freeze.

Iza 6 years ago - 10 December 2011 18:16

Re: Baked potatoes

How good does it look that I made them I am 10 years old and they came out lucky that one night I finished them and we are not many in the family we are only 3 apart from me that is 4 kiss you bravo

darius 5 years ago - 30 January 2012 17:17

Re: Baked potatoes

Ioana 5 years ago - 13 April 2012 18:41

Re: Baked potatoes

A wonderful idea! Even when I'm determined to cook, I keep coming to your site to see what other goodies you offer us. For me, you're the master chef, I'm kissing you! Happy holidays!

Camelia 4 years ago - November 8, 2013 09:29

Re: Baked potatoes

Hi Ioana! Can you please tell me if it's okay to make chicken soup with water and a chicken knorr cube or to take an instant soup already? Will it turn out the same? It is more difficult for me to boil the hull, for I don't know what to do with it, I don't really eat boiled meat. Thank you!

Ioana 4 years ago - November 8, 2013 09:40

Re: Baked potatoes

it also goes with water + cube or instant soup, but obviously it doesn't taste like home-made.
but you can make soup on chicken bones (cutlery) and so you don't waste too much meat.

Potato and pumpkin tart

We stay in season and with salty dishes! I love pumpkins, and just about any dish made from them. And a lot of butter! Even sweets can be made from pumpkin (pumpkin cake or muffins) because they are sweet, tender and fragrant. The face tart is salty, but it is not a classic dough tart. It is more of a pumpkin and potato dish in the form of a tart. Anyway, I liked it, it's worth a try, especially since it doesn't mean who knows what work!

Ingredients for a 24 cm tart:

  • a finely chopped white onion
  • a large clove of finely chopped garlic
  • 3 tablespoons oil
  • 200 g white potatoes
  • 2 zucchini (about 370 grams)
  • a teaspoon of grated lemon peel
  • 1/2 bunch of parsley
  • marjoram, thyme, dried oregano, to taste
  • 2 eggs
  • 3 tablespoons starch
  • 2 tablespoons fat cream
  • 50 g cheese (svaiter if you have it is perfect)
  • salt pepper
  • 2 tablespoons parmesan (you can put all cheese, finely grated)
  • 2 tablespoons ground hazelnuts

Heat two tablespoons of oil, and fry the onion and garlic in them until they become glassy. Leave to cool. Peel a squash, grate it and squeeze the juice. Then mix with lemon peel. Finely chop the parsley, and mix it with the potatoes and zucchini, along with the rest of the spices, plus salt and pepper. To this mixture add the remaining tablespoon of oil, eggs, starch, sour cream, grated cheese and seasoned onions and garlic. Taste and match with salt and pepper.

A mention here. If you want the tart to be fluffier, you can separate the eggs, add the yolks first and finally the beaten egg whites.

Preheat the oven to 210 degrees Celsius. Grease a tart form with butter, and put the composition in it. Smooth, sprinkle Parmesan and hazelnuts on top. Put in the hot oven, 35 minutes & # 8211 until golden brown. Serve warm, not hot. Good appetite!

Eggplant fans in the oven & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

The fan eggplant recipe must be tried during this period. Eggplants are extremely cheap now and it's a shame not to take advantage of them and make this dish easy to make and really delicious. I really like eggplant, cooked in any way, I love it eggplant salad Romanian but also baba ghanouj , oriental version, I also like eggplants stuffed or simply put in a pot. I think I could eat eggplant every day without getting bored of them.

I made this fan eggplant recipe some time ago, but in the meat-free version because at that time I didn't have anything suitable at hand. Of course they were delicious and meatless. What I like about this recipe is that we can use whatever we have in the fridge. We can put any kind of cheese and cheese that we forgot somewhere, we can put pumpkin, bell pepper, even chicken breast cut into thin strips. The combinations are endless.

And aromatic herbs can be put depending on what you have in the house. I put a mixture of parsley and basil, you can still put thyme, oregano or even a mixture of dried herbs. But garlic is very important, gives an extraordinary flavor and goes very well with eggplant. Precisely for this reason, I greased each slice of eggplant well with the oil flavored with garlic and herbs, to be sure that the eggplant will turn out fragrant and delicious.

Let me not tell you how it smelled in the kitchen! Put these fan eggplants in the oven for about an hour until all the vegetables are well browned and the cheese has melted nicely. If you want, you can sprinkle them with garlic sauce at the end or you can make a sauce of garlic and yogurt or why not, even a sos tzatziki . Be sure to make a double portion of fan eggplants, there will be a beating on them.