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Beef with baked corn

Beef with baked corn

The beef is washed, cut into suitable pieces and put in a bowl.

Separately mix in a bowl honey, vinegar, soy sauce, a pinch of salt, oil, crushed garlic and grated lime peel.

Add the sauce obtained over the beef, cover the bowl with a lid and refrigerate for a few hours (or overnight).

The corn is steamed, drained of excess water, cut into suitable pieces and browned on the grill.

Then grease the grill with a little butter and fry over high heat for 3 minutes the pieces of meat drained from the marinade, after they have been seasoned with salt and pepper beforehand.

Serve the beef with the baked corn.

Ingredients fasting sarmale with poultry & # 8211 corn & # 8211 and mushrooms

  • 200 grams of poultry
  • 250 grams of fresh mushrooms
  • 60 ml. of oil
  • 1 suitable sauerkraut, about 1.5 kg
  • 1 large onion (100 grams)
  • 400 grams of chopped tomato pulp (or tomatoes in broth, along with their juice)
  • salt and pepper to taste
  • 1 teaspoon sweet paprika (optional)
  • thyme and dill chopped, fresh or dried (optional)

Preparation of fasting sarmale with corn & # 8211 corn groats, preparation of cabbage

1. Peel a squash, grate it and wash it with lukewarm water. If it is very salty, rinse a few more times, until the salt is gone. Each pickled cabbage leaf is cut on the back and divided into approximately equal pieces. From the larger sheets, 3-4 pieces of cabbage will be enough to fold the stuffed cabbage, from the smaller ones, only 2 or even one. The stalks, the cut ribs and the broken or too small pieces of cabbage for the sarmale are finely chopped. From these we will form a comfortable bed in the pot, on which we will place our stuffed cabbage rolls.

Preparation of fasting sarmale with corn & # 8211 corn groats, preparation of the filling

2. The & # 8211 croutons are placed in a bowl and covered with cold water for about 3-4 fingers. Everything that rises to the surface of the water & # 8211 hoaspe, impurities & # 8211 is removed, then the bird drains through a sieve and rinses under a stream of cold water. Allow to drain well.

3. Clean, wash well and finely chop the onion. Heat the oil over medium heat in a large pan and add the onion and 1 pinch of salt. Stir, reduce heat to low and sauté onions for 7-8 minutes, until soft.

4. Meanwhile, clean the mushrooms well of impurities, brushing them with a brush and wiping them with absorbent kitchen paper towels, then finely chop. After the onion softens (becomes translucent) add the mushrooms to the pan. Stir, turn the heat to medium and fry the mushrooms with the onion for another 5-6 minutes. After softening the mushrooms, add pepper and salt to taste, paprika and chopped greens (if you use and you use).

5. Add over the rest of the ingredients from the pan and the well drained bird. Stir, stirring constantly, until the pastry is well impregnated with the oil, spices and juices from the pan (about 2-3 minutes).

7. Add in the pan ½ of the chopped tomatoes, along with their juice. Mix well for about 1-2 minutes.

8. Finally, the composition is well bound, not at all fluid. Allow to cool a little, then taste a little and adjust the taste of salt. The composition should not be too salty, because sauerkraut is also salty. After seasoning well, we can fill / fold / form the sarmales.

Preparation of fasting sarmales with corn & # 8211 corn groats, wrapping / filling of sarmales

9. These fasting sarmales are wrapped / filled just like any other sarmale. Put a tablespoon of stuffing on the pieces of sauerkraut, roll and stuff the ends inside. A detailed video of how you work at the recipe for traditional sarmale.

Preparation of fasting sarmale with corn & # 8211 corn groats, cooking sarmales

10. For cooking sarmales, I like to use a ceramic pot. They can be cooked, however, in any pot, those with thicker walls being recommended. On the bottom of the pot I spread ½ of the chopped cabbage prepared in point 1, then I arranged the sarmales, the rest of the chopped cabbage and sprinkled with the remaining chopped tomatoes.

11. Place a weight on top of the sarmales, usually a saucer upside down. Its role is to keep them below the liquid level during boiling. Pour hot water into the pot to cover the 4-finger sarmales, then cover with a lid. Sausages can be boiled on the stove, over low heat, or in the oven. I cooked my stuffed sarmales in the preheated oven at 180 ° C, for 2 and a half hours, during which time they boiled perfectly, becoming tender to melt in my mouth. After they were ready, I let the sarmales steam under the lid for another 30 minutes. During this time, the bird became more swollen and the sarmales became even tastier.

Serving fasting sarmale with corn & # 8211 corn groats

These fasting sarmale with poultry are served hot, with bread or polenta, if preferred. Optionally, hot peppers can also be served at the table. They are good-looking, with a golden-red color and very, very tasty.

Beef With Broccoli And Baked Potatoes

2. Mix broccoli with 1 tablespoon of oil in a large bowl. Spread on a baking sheet and put in the oven for about 15 minutes.

3. Meanwhile, heat 1 tablespoon of oil in a pan over medium heat. Add the beef and onion and cook, stirring, until the meat is browned and the onion is soft, 10-12 minutes. Add the Worcestershire sauce, garlic powder and 1/4 teaspoon salt. Put it aside.

4. Add the milk and cornstarch in a large saucepan. Boil over medium heat, stirring often, until thickened enough, 6-8 minutes. Remove from the heat and add the Cheddar cheese, 3/4 teaspoon of salt and saffron, until the cheese melts.

5. Spread the beef mixture in a pan. Cover with broccoli and pour the cheese sauce evenly over the top.

6. Combine potatoes, eggs, pepper and 1/4 teaspoon salt in a medium bowl. Sprinkle evenly over the tray.

7. Put the tray in the oven for about 40 minutes. Sprinkle with paprika. Allow to cool for 10 minutes before serving.

Preparation of baked potatoes with corn

If you use new or thin-skinned potatoes, it is enough to wash them well in cold water and rub them with a clean dish sponge. If they are old potatoes, with a thick skin I can peel them with the peeler. I really like peeled potatoes and I profit whenever I have the opportunity. The potatoes will be cut into pieces as evenly as possible so that some are not left unripe.

Cut the potatoes in half and then larger pieces (wedges) and leave for about 20-30 minutes in very cold water. Then drain well, dab with kitchen towels and place in the pan. Salt and pepper. I also use baking paper in these situations because the potatoes do not stick and the tray is then much easier to clean. We really like cumin, especially in combination with potatoes but also with corn, so I didn't skimp on it. I put the corn on top of the potatoes (which can be fresh, frozen or canned), just to be well drained. Sprinkle everything with oil, I did not use more than 50 ml of oil for the whole tray.

If you like softer, juicier corn, you can add it after the first 20 minutes. I like it more baked, redder so I put it on from the beginning.

Bake potatoes in the oven with corn

I shook the tray very well and baked it in the preheated oven at 200 ° C (high with gas) for 20 minutes. After 20 minutes, remove the tray and return the potatoes with a spatula. Continue baking for another 20 minutes. Now you have to try with a fork whether they are baked or not. Depending on how thick they are cut, you can let them bake for another 10-20 minutes. I baked them for an hour.


1. Uncover the corn and bake it on the grill. Cut the cherry tomatoes in half, cut the cucumbers and red onions into thin slices and cut the peppers into rounds or cubes.

2. Put all the vegetables in a bowl and clean the baked corn over them. Prepare the dressing from 2 tablespoons of olive oil, a tablespoon of lemon juice, a pinch of salt and a pinch of pepper, mixing them in a jar. Put the dressing over the vegetables and corn and mix all the ingredients. Chop the fresh parsley over the salad.

3. Let the salad form the juices for 10 minutes and harmonize the flavors, then mix it once more, before serving.


I am a big fan of beef and I never hesitate when it comes to choosing a good piece of meat for a successful steak.

Therefore, I chose for today the milk veal sparrow that I prepare with a baked potato, gorgonzola sauce and a delicious reduction of balsamic vinegar that fully completes the combinations on the plate.

Everyone avoids cooking it at home, but, if I think about it, this type of meat is made the fastest and without too much hassle, and its taste and the recognized quality of veal definitely guarantee a menu. exceptional with a festive scent every time.


  • 2 pcs. milk calf sparrow (350 gr.)
  • 60 gr. gorgonzola
  • 200 ml. cooking cream
  • 2 medium potatoes
  • 50 gr. CHEESE
  • 50 ml. balsamic vinegar
  • 1 tablespoon maple syrup
  • 40 gr. butter
  • 3 cloves of garlic
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • salt and pepper
  • olive oil

While I prepared almost all the ingredients, I boiled two potatoes in a small pot of water. I leave them on the fire for about 15 minutes, then I peel them, grow them a little and put them in two ramekin dishes that I put in the oven for at least 35-40 minutes at 200 ° C.

Meanwhile, season the two pieces of meat (I took them out of the cold in time) with salt and pepper and grease them with a drop of olive oil.

I prepare the cast iron pan, which I heat well with a spoonful of oil, I add the crushed garlic and the sprigs of thyme and rosemary, then I put the meat over the flavored oil.

Do not move the pieces of meat at all for three minutes. I just add two cubes of butter on top of them and watch them change color for 3-4 millimeters at the bottom. Now they come off very easily and I turn them carefully without stinging them.

After another three minutes, I take out the steak on an aluminum foil and wrap it well. I only let it rest for 5-6 minutes because it is hot and still penetrates, and the average cooking I want will be compromised.

I move fast enough before the steak is ready to prepare in time both the reduction of balsamic vinegar and gorgonzola sauce.

For the latter I just have to heat the cream in which I add the gorgonzola cheese, season it a little with salt and pepper, then I make sure to always mix until it gets the desired consistency.

The reduction of balsamic vinegar is made from 50 ml. balsamic vinegar mixed with a tablespoon of maple syrup which I put on very low heat for a few good minutes.

I put a pinch of salt here as well, and as soon as it has dropped and thickened a little, I put it aside.

Did you think I forgot about potatoes ?! Not at all. Between the drops I took them out of the oven, I added a tablespoon or two of sour cream on top and I sprinkled plenty of grated cheese, after which I left them in the oven to au gratin.

I won't tell you how fast I immortalized the plate before devouring the steak with the thought of the juice left and the appetizing texture that you can judge for yourself.

It is juicy and very tender, the potato is well cooked, and the sauce and the reduction of balsamic vinegar with valerian salad next to it successfully completed my hearty lunch today.

Baked corn with cheese and garlic butter

Peel a squash, grate it and squeeze the juice. Remove the corn silk, then cover the corn with the leaves again and leave them in a bowl of cold water for half an hour.

You can prepare the butter cream with garlic in advance and keep it in the fridge. Add more or less garlic as you want the taste to be strong. Mix in a mixer the butter (semi-soft) with the garlic, hot pepper and 2 tablespoons of chopped chives, salt and pepper to taste.

Remove the cobs from the water and shake off excess water. Then put them on the grill, turning them from time to time (the leaves will protect the corn from burning) to cook evenly.

When the corn is cooked, remove the leaves, grease well with the butter mixture, sprinkle with grated cheese and squeeze some lemon on top. Sprinkle with finely chopped chives at the end.

For the creamy sauce:
120 g of mayonnaise
40 g cream
coriander or parsley to taste
ground black pepper to taste
1-2 cloves garlic, chopped (optional)
6-12 cobs of fresh corn
lime or lemon
grated parmesan, optional
chili powder or paprika

For the creamy sauce that will wrap the baked corn: chop the parsley or coriander. Mix mayonnaise, cream, greens, garlic and squeeze a lime or lemon. Put the sauce aside.

Place the corn on the hot grill. If it's with a lid, close it. If not, put it on the fire for 15-20 minutes, and turn it every 5 minutes, until it is cooked on all sides. Check with a knife if it has baked enough.

Take the cobs from the embers, grease the corn, add a little creamy sauce over it, squeeze a little fresh lemon juice and sprinkle with grated Parmesan cheese and chili powder or paprika.


Hello, dear guests, today I prepared GRILLED CORN WITH FLAVORED BUTTER. Grilled corn is more beneficial than boiled corn because by boiling it loses its nutrients but by baking it retains them. Do not hesitate to prepare it in the open air, when grilling, take the opportunity to prepare baked corn. I hope you like this recipe and enjoy it. I still wish you a tasty day and good appetite!


For flavored butter:

  • 100 gr. - butter (at room temperature)
  • 4-5 threads & # 8211 fresh parsley
  • 5-7 leaves & # 8211 fresh basil
  • 3 cloves garlic (chopped)
  • 1/2 & # 8211 lemon peel
  • 1/3 & # 8211 chili peppers
  • Salt and black pepper

For decoration

Method of preparation:

  1. Put the corn cobs in a large bowl and pour cold water on top (to cover them all), let them sit for about 20-30 minutes.
  2. Heat the grill well.
  3. Take the corn cobs out of the water and drain them a little. Place them on the hot grill and bake on each side for about 4-5 minutes or until the breadcrumbs turn black (don't panic, the breadcrumbs don't allow the corn to burn).
  4. Meanwhile, prepare the butter: chop the greens and chili peppers, add the greens to the butter together with the chopped peppers and garlic, grate the peel of half a lemon, season with salt, black pepper and mix.
  5. Remove the corn cobs from the grill. Let them sit for about 4-5 minutes, then clean them of cloths and grease them with flavored butter. Good appetite.


  • Instead of a grill, you can also use a grill pan.
  • It is desirable that the corn species be sweet (sugary).

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Method of preparation:

- Preheat the grill, grill pan or oven to 180 degrees or on the 5-6 gas stage. Get rid of the leaves and silk of the corn pieces.
- Meanwhile, you can add the herbs and garlic over the butter, mixing them in a bowl until the butter gets the consistency of a puree. Then season the mixture with salt.
- Wrap a piece of corn in aluminum foil, pour 2-3 tablespoons of butter over the corn, then seal the edges well. For a uniform coating, it would be ideal to grease them with the butter mixture using a pastry brush.
- Put the corn in the oven or put it on the grill and turn it from time to time to make sure it is cooked evenly. The total baking time is 30-35 minutes, but we recommend you check the consistency of the grains after about 25 minutes. These should be soft, and you will notice if you have held it too long if the cobs become flexible.
- If you prepare the baked corn with the grill, move it for the last 15 minutes of baking from the flame on the edge of the grill, so as not to carbonize it.

You have to try our recipe for baked corn with flavored butter! Simple and inexpensive, it's the perfect culinary treat on a hot summer day.