Traditional recipes

Salad with shells, arugula, carrots and blueberries

Salad with shells, arugula, carrots and blueberries

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Salad with seashells, arugula, carrots and blueberries:

  1. The rocket is washed and drained. Tomatoes and blueberries are washed.

  2. Cut the tomatoes in half.

  3. Peel a squash, grate it and wash it.

  4. Place the arugula leaves on a flat plate and mix with the lemon juice.

  5. Scrape the carrot wide strip on top with the vegetable peeler.

  6. Pour the spicy shells in the middle. The blueberries are distributed from place to place.

  7. Add color to the salad with cherry tomatoes.

  8. At the end, squeeze a little more lemon juice over the shells.

  9. Good appetite !!!!

Tips sites


If you think you don't like blueberries, you can give them up.


It would go very well sssssssssssi with oranges.

Salad with shells, arugula, carrots and blueberries - Recipes

(Please scroll down for English recipe)

I first ate carrot cake a few years ago, when I came to America. In Romania, I don't even think I've heard of such a thing. I really liked the one from then, it had nuts and raisins, and cream cheese. I think that's when I started to gain a few pounds :))
I also searched for a recipe on the internet, I made it, and it turned out good. Theresa, a former co-worker, even said it was the best carrot cake she had ever had.
Last week, I tried again, with dedication for Nora, who at 1 year and 8 months should not eat cakes with chocolate or coffee, so a little carrot in "cake" would be right. This time I made muffin tins with cream cheese topping.
I should mention that a cupcake is a muffin with cream and decorations on top. He is purely American.

Ingredients (for 12 pieces):

2 eggs
1 cup sugar (230 ml)
1/2 cup oil, about 100 ml (I used sunflower, but the vegetable one is also good)
1 cup and a half grated carrots (4 medium carrots)
2 tablespoons orange juice
1/2 cup ground walnuts
1 cup and a quarter flour (125 gr)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).

Beat eggs with sugar until melted, and add oil gradually until incorporated. Add the carrot, orange juice and walnuts and mix well. Add flour, baking powder, salt, cinnamon and nutmeg and mix only until incorporated.
Grease the form of muffins with butter, or put paper cups, and fill with composition, a little more than 3 quarters. Put in the oven for 25 minutes, and test with a toothpick.

Allow to cool and decorate with cream. You can use the pos or you can spread it with the butter knife. Garnish with grated carrot or fried coconut *.

225 gr of Philadelphia melted cheese at room temperature
100 gr butter at room temperature
4 tablespoons powdered sugar
1/2 teaspoon vanilla essence

Beat the butter and melted cheese very well with the mixer, add the sugar and vanilla and beat until well incorporated.

* To fry the coconut, put in an oil-free pan 2-3 tablespoons of coconut in a thin layer, and put on low heat, always shaking the pan, until slightly colored, at most 5 minutes.

I had Carrot cake for the first time a few years ago, when I came to America. I don't think I ever heard about carrot cake in Romania. I liked it a lot it had nuts and raisins, and cream cheese frosting. I think that was the time when I started gaining a few pounds :)) just joking.
I looked online for a good carrot cake recipe, I made it and it turned out good. My ex coworker Theresa even said it was the best carrot cake she ever had.
Last week, I made it again, with little Nora in mind. Chocolate and coffee cakes are not a good idea for 1 year and 8 months old, but a little carrot "tortit" will be good. This time I made it in muffins shapes and cream cheese frosting on top.

Ingredients (for 12 pieces):

2 eggs
1 cup sugar
1/2 cup vegetable oil (I used sunflower oil)
1 1/2 cups grated carrots (4 medium)
2 tbsp orange juice
1/2 cup chopped walnuts
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

Preheat the oven at 350 degrees F.

Beat together the eggs and the sugar until creamy. Add the oil a little at a time, until incorporated. Add the grated carrots, orange juice and walnuts and mix well. Add the flour, baking powder, salt, cinnamon and nutmeg and stir until just combined.
Grease a tin muffin with butter, or line with paper cups.
Fill the cups with the mixture, a little more than 3/4 of the paper cup. Bake in preheated oven for 25 minutes. Test with a toothpick (inserted in the center of one muffin should come out clean).
Let cool and decorate with frosting, either using pastry bag or just spread with a spatula. On top sprinkle grated carrot or toasted coconut flakes *.

1 package Philadelphia cream cheese (14 oz) at room temperature
1 sticks of butter at room temperature
1/2 cup confectioners & # 8217 sugar
1/2 tsp vanilla extract

Beat the cream cheese and butter until creamy, then add the sugar and vanilla extract and continue beating until well combined.

* For toasting the coconut flakes, place 2-3 tbsp coconut flakes in an ungreased pan on low heat until golden brown (about 5 minutes). Shake the pan often to turn.

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    Blueberry foam roll

    Learn how to make a delicious roll, filled with light blueberry and whipped cream.

    Separate the eggs. Beat the egg whites with a pinch of salt. Mix the yolks with 5 tablespoons of sugar. Add the oil in a thin thread, then the egg white foam. Pour the flour mixed with baking powder in the rain to have a fluffy sponge cake dough.

    Add the cocoa powder in the rain. Bake and bake in a flat, low tray.

    After about 25 minutes, check the dough and take it out of the oven on a damp towel so that it can be rolled.

    Until the dough is ready, make the blueberry foam.

    Beat the whipped cream with the blueberries in a blender. Add sugar if necessary, then remove the cream and beat with a mixer until it stains.

    Grease the dough with the blueberry cream and roll it lightly with the towel.

    Make the chocolate icing by melting the household chocolate with the vanilla essence on a bain marie. Pour the serum over the roll and leave it to harden.

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    Our menus can be customized according to your request, preferences or budget, we have the experience and ingenuity to permanently find the most attractive packages at the most advantageous conditions for you.

    We have the possibility to deliver through our own fleet in Bucharest or in the neighboring areas from sensational dishes to the necessary inventory for a picnic in your family's yard or in any outdoor place, but also at your address.

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    Just call us or send us the details about the type of order and we will plan for you unique and special proposals for a wonderful event.

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    Simple and good

    Well, my dear ones, we invite you to a healthy, fast and so tasty snack!

    A delight proposed to us by Corina, this month's sweet host of the Brave Chef (you know Amai's challenge) which I couldn't resist considering that for some time now I've been flirting with the idea of ​​making a carrot cake that I have too I still hear words of praise for the orange nazdravani that you can imagine much more in the soup than in the cake!

    Of course I could not execute the recipe as such, but I felt the need to modify it as I thought it best fits our style and to my surprise it was a crazy success with children!

    I don't know if the hazelnuts in the composition had any influence in this regard, but children who are not big lovers of orange vegetables, although I expected them to turn up their noses, were extremely curious from head to tail about the whole preparation process, and when it came to tasting, they were more than happy, so much so that in the first round I didn't even get to take a picture, because my subject of photography had evaporated!

    If the small amount of the composition was to blame, if the children's lust was too great, it is certain that I was quickly left with my wonder of the empty, empty tray until I woke up to take the pictures.

    • 6 organic carrots
    • 8 lg of white flour organic Terra Natura
    • 8 lbs of ground hazelnuts (my idea)
    • 6 eggs
    • 5 lg of raw sugar
    • 2 teaspoons cinnamon
    • 200 g of butter (in the recipe there were 200 ml of oil, but I prefer butter on the counter, oil)
    • a little chocolate mint syrup

    Of this wonderful tray I want to tell you that I stuck to how I saw it and I did not leave the French "fit" store until I took it triumphantly at home, it's not that I would I would have left with several "objects" on display in that store, if the place in the car would have been more generous and not so crowded with all the ski harnesses we had with us, but at the first opportunity I recover, stay calm!

    Now let's get to work, please roll up your sleeves, take a disposable glove in your right hand and go to wash, clean (a little only, where they still have black spots) and shave the carrots, not the other way around otherwise you suffer like me and choose your skin in orange-brown and you may not like it.

    Rub the butter until it softens, then mix it with the grated carrot until it is well blended, add the eggs that I lightly beat beforehand and add the sugar in their composition.

    Carefully incorporate the ground hazelnuts, flour and cinnamon and arrange the mixture obtained in the wonderful tray that we put in the oven at 175 & # 176C for half an hour.

    When serving, on the slice of the tart that has cooled, drip a little chocolate syrup and please believe me that you will not resist not eating it even if you are not a big fan of carrots.


    for today a recipe with ingredients for the first time on the page of this blog: shells & # 8220 scallop & # 8220si purple potatoes.
    let's take them one by one, if you want to find out a little about each one. :)
    scallop& # 8221 is the name in French, which I have not found the equivalent in Romanian (I'm still looking for it, I'll come back with a later edit if I find it) for bivalve mollusks belonging to the order of pectinids, other than scallops scallops and the taste similar to saint jacques.
    purple potatoes, & # 8221vitelotte noir & # 8221 or & # 8220china truffles & # 8221 are potatoes colored in a beautiful purple color, due to the content of anthocyanin, a flavonoid content and blueberries, red oranges, blackberries, cherries, black grapes, eggplant , plums, with strong oxidizing properties, very important for our cardiovascular health and which are prepared in the same way as normal potatoes, the taste being almost identical, I perceive a slight nutty taste that differentiates them from normal ones.

    ingredients for 3 people:

    400 grams of purple potatoes,
    300 grams of sweet potatoes,
    300 grams of petoncles, already removed from the shell,
    the juice of an organic lemon + its grated peel,
    50-75 ml milk,
    150 grams of thick cream,
    1 teaspoon butter,
    salt pepper.

    Salad with shells, arugula, carrots and blueberries - Recipes

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    Salad with shells, arugula, carrots and blueberries - Recipes

    (Please scroll down for English version)

    Honestly, it was the first time I cooked shells (I hope not the last :)). I have eaten several times before, without being impressed by the taste. And with so many kinds of shells, to which I don't know the translation: mussels, oysters, clams. I was somewhat intimidated and never tried to cook them.
    But Adriana provided us with some shells, which we simply cooked on the grill, as I remembered seeing once on TV. The idea on the grill was very inspired, very fast, and we really liked the taste of open fire.

    approx. 1/2 kg open shells (20 pieces)
    3 tablespoons butter
    2 cloves of garlic
    salt and pepper
    chopped parsley
    lemon and parmesan for serving

    Melt the butter and mix with the grated garlic. The shells are given with salt and pepper, and greased with a brush with the butter mixture.
    Put on the hot grill for 3-5 minutes, do not leave more. Remove from the heat and sprinkle with lemon juice or grated Parmesan cheese, and garnish with chopped parsley.

    Honestly, this was the first time when I cooked mussels (not last I hope :)). I had mussels a few times before, without being impressed with the taste. And with so many kinds: mussels, oysters, clams. I was a little intimidated and I never tried to cook them.
    But Adriana provided some mussels, and I cooked it simple, on the grill, as I remembered I've seen once on TV. Cooking on the grill was an inspired idea, very fast, and we enjoyed the open flame taste.

    1 pound open mussels (20 pieces)
    3 tbsp butter
    2 cloves garlic
    Salt and pepper

    1 tbsp chopped parsley
    Lemon juice and parmesan cheese for serving

    Melt the butter and mix it with the finely grated garlic. Sprinkle a little salt and pepper on the mussels, and baste it with the butter mix.
    Place the mussels on the hot grill, for 3-5 minutes, do not overcook. Remove and sprinkle grated parmesan cheese or lemon juice, and decorate with parsley. Enjoy!