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Recipes from Microvisor® Microwave Range HoodCheck out some great recipes for your microwave: - Greeek Style Lamb Stew - Mediterranean Seafood Stew - Mediterranean Vegetable Stir Fry - Mediterreanean Style Baked Pork Chops GREEK STYLE LAMB STEW Ingredients - 1 cup red vinegar - ½ cup dried prunes cubed lamb shoulder - 1 tbsp salt - 1 tbsp pepper - 6 tbsp olive oil - 2 cups chopped onions - 2 garlic cloves minced - 14 oz chopped tomatoes - 2 bay leaves - 1 cinnamon stick - 1 tsp red vinegar - 1 tsp orange zest - 1 tsp oregano - 1 tsp basil - 1tsp thyme - ½ cup flour Soak the prunes in the red wine for 10 minutes. In a large deep sauté pan add the olive oil. Flour the cubed lamb. Heat up the oil in the sauté pan and add the cubed lamb. Saute the lamb under medium heat until browned, and remove from the pan. Add more oil to the pan and add the chopped onions and cook slowly for 5 minutes and then add the garlic to the onions. When the onions are soft and cooked, add the red wine and simmer for 30 minutes. Add the bay leaves and cinnamon stick to the pan, add salt and pepper, add the lamb to the mixture and cover the pan. Cook the stew slowly for 60 minutes or until the lamb is cooked through and tender. Add the prunes, vinegar, orange zest, and parsley to the mixture and place in a casserole. Sprinkle with grated Romano cheese and serve. MEDITERRANEAN SEAFOOD STEW Ingredients - 1 cup diced onions - ½ cup chopped yellow and red peppers - 5 cloves minced garlic - ¼ cup olive oil - 1 cup white wine - 3 cups tomato sauce - 1 cup fish stock - ½ lemon sliced thin - 1 tablespoon Red chili flakes - 1 tablespoon oregano - 2 tablespoons salt - 1 tablespoon pepper - 2 tablespoons chopped parsley - 1 small can V8 juice - 1 pound cleaned shrimp - ½ pound sliced calamari - ½ pound lobster tail cut in pieces - 1 pound firm white fish (cod) In a large deep sauté pan over medium heat, sauté onions, peppers, garlic in olive oil until soft. Add the wine, fish stock, tomato sauce, lemon, V8 juice, and seasonings and simmer for ½ hour. Add the white fish and cook for 5 minutes, then add the shrimp, calamari and lobster and simmer for another 3 minutes. Stir slowly and sprinkle parsley. MEDITERRANEAN VEGETABLE STIR FRY Ingredients - 2 - cloves of garlic minced - 1 - small onion chopped medium - 2 - medium size carrots thinly sliced - 6 - small zucchini cut into medium chunks - ½ teaspoon salt - ½ teaspoon pepper - 1 - teaspoon dried mint - 1 - teaspoon dried dill - juice of ½ lemon Place two ounces of olive oil in a 10" sauté pan. Heat the olive oil and place the vegetables except the zucchini into the sauté pan and cook for about four minutes. Add the zucchini and sauté, stirring until tender. Add the salt and pepper, dried mint and dill, stirring until the carrots are cooked. Add the lemon juice to the mixture, stir in well and serve. This dish can be served hot as a spectacular vegetable with dinner, or as a side on a cold platter. ENJOY! MEDITERREANEAN STYLE BAKED PORK CHOPS Serves 6 Ingredients - 3 Idaho potatoes, peeled and thinly sliced - ¼ cup of olive oil - 1 Large sweet onion, sliced - 6 pork chops ¾" thick - 8 oz can stewed tomatoes (crushed) - 1 teaspoon of thyme - ½ cup of red wine or chicken stock - 1 teaspoon of oregano Toss the potatoes, tomatoes, and onions and olive oil into a large mixing bowl. ( one clove of crushed garlic optional) Spread the mixture on the bottom of a 14" to 16" roasting pan. Sprinkle with sea salt and course ground pepper to taste. Mix the oregano and thyme together and sprinkle half over the potatoes and onions. Take the pork chops and brush them with olive oil and lay them in the pan. Sprinkle the balance of the thyme and oregano over the chops along with kosher salt and course ground pepper to taste. Preheat the oven to 375° and convection bake at 375° for 30 minutes. Then turn the chops over adding the red wine or stock, and bake for an additional 30 minutes. Bon appetit!
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• 500 g inćuna • 0,5 dl ulja • 2 limuna (sok) • 1 žlica sjeckanog peršina • 1 žlica sjeckanih kapara • sol, bijeli papar Priprema Inćune dobro očistite, izvadite im utrobu, odstranite glave i operite ih pod tekućom vodom. Dobro ih posušite i složite u posudu. Prelijte ih limunovim sokom, pospite nasjeckanim kaparima […] RIBLJA GASTRONOMIJA Kako spremati ribe: lešo,brujet,frigano,pećeno,peka…… SRDELE IZ PEĆNICE SASTOJCI • 1KG SRDELE • 5 ĆEŠNJEVA ČEŠČNJAKA • 1 SVJEŽAN LISTA PERŠINA • 4 ŽLIĆICE MASLINOVOG ULJA • 5 ŽLIĆICA SOKA LIMUNA • 1 ŽLICA SUŠENOG ORIGANA • SOL PO ŽELJI • PAPAR PO ŽELJI PRIPREMA Srdele očistiti,tako da im odrežemo glave i izvadimo utrobu,dobro ih isperemo u hladnoj vodi ,a zatim ocijedimo. Iznutra […] SRDELE U OCTU SASTOJCI – 1 kg srdela – 1,5 l bijelog octa – 5 dag soli – 10 zrna papra – 1 kapula – 5 listova lovora vezica peršina U jednoj litri vode zakuhajte se sve ovo što smo naveli, osim srdela. Neka kuha bar 5 minuta. Tek tada ubacite srdele neka veoma lagano kuhaju narednih tri […] SRDELE NA NAČIN DOBRE DOMAĆICE SASTOJCI – 1 kg svježih srdela – 100 g crvenog luka narezanog na tanke ploške – 250 g rajčice – 1 1/2 dcl maslinovog ulja – 50 g bijelih mrvica – 2 dcl bijelog vina – po originalnom receptu dolazi i 1/2 žlice usitnjenog sjemena koromača Priprema: Luk zažutite na ulju, doliti bijelog vina i […] SVJEŽE SARDINE Posložiti srdele na tacnu bez pranja i čišćenja. Dobro ih posoliti i popariti i staviti u frižider 2 dana. Tek tada ih očistiti, odstraniti glavu, kosti i kožu i servirati na tostu s malo zasoljenim maslacem. Druga varijanta: – 1 kg svježih srdela – 1 dl najboljeg maslinovog ulja – 3 zelena limuna – ružičasti […] PIZA SA SRDELAMA SASTOJCI – 40 dg. tijesta – 1,5kg. svježih srdela – 2 režnja češnjaka – 1,5dl. maslinovog ulja – 2dl. gustog soka od pomidora – peršin, sol papar Priprema: rastegnite tijesto od pice i premažite ga s uljem. Očistite srdelu, češnjak i peršin nasjeckajte, tijesto namažite pomidorima posložite ribu pospite nasjeckani češnjak i peršin zalijte uljem […] OSLIC S KROMPIROM Sastojci 50 dag fileta oslića 1.5 kg krumpira 2 žlice maslinovog ulja glavica češnjaka 2-3 žlice nasjeckanog peršina vegetesol papar PripremaKrumpir ogulite i narežite na kolutove. češnjak očistite i nasjeckajte. Dno lonca premažite uljem pa slažite red krumpira, red oslića. Na vrhu neka bude krumpir. Svaki red obilno pospite češnjakom, peršinom i Začinite po […] PAŠTETA OD TUNJEVINE Sastojci 1 limenku tunjevine u maslinovom ulju (moj favorit je Rio Mare) 2 tvrdo kuhana jaja 2 žlice majoneze 2 žlice senfa 1 manja žlica maslaca 1 žlica vrhnja (kiselog) 3 kisela krastavca izrezana na male kockice šaka oraha izrezana na sitno dvije kockice topljenog sira solpapar dvije male žličice sitno sjeckanog peršina Priprema Iscijediti […] OBORITA RIBA U ŠKROVADI Sastojci: 1 kg oborite ribe (orada, škarpina, lubin, zubatac….) 1 kg krumpira 0,5 kg luka 2-3 srednje velike rajčice 2-3 mrkve 1 zelena ili crvena paprika (sve povrće izrezati na tanke, okrugle ploške) 1 vezica sitno sjeckanog peršina 3-4 režnja češnjaka 3-4 lovorova lista i malo ružmarinasol papar i vegeta po želji 0,1 l […] MARINIRANI INCUNI Sastojci: 500 g inčuna korica od polovice limuna 2–3 režnja češnjaka mrkva crveni luk celer, peršin,papar u zrnu maslinovo ulje 2 čaše octa čaša bijale vina PRIPREMA -Izribajte limunovu koru. Dobro operite i ocijedite peršin. Operite, očistite i sitno narežite mrkvu, crveni luk i celer. Operite inčune pod mlazom tekuće vode, odstranite glave i […] JUHA OD OSLICA Sastojci: 800 g oslića (ocišcenog) 0,5 dl maslinovog ulja 3 režnja češnjaka 100 g rajčice 1 limun 100 g riže lovorov list,peršin,sol, papar PRIPREMA-U hladnu vodu staviti kuhati ribu, češnjak u komadu, prepolovljenu rajčicu, lovorov list, listove peršina, sol, papar u zrnu i limunov sok. Kad je riba kuhana (oko 20 minuta) izvaditi je […] ŠKAMPI NA BRUDET – 1 kg škampa – 0,20 kg luka – 0,2 l maslinova ulja – 1 češanj češnjaka, – 2 žlice peršina – 1 žlica krušnih mrvica – 1 žlica šećera – 2 žlice umaka od rajčica – 0,2 l bijela vina – 0,2 l vode, sol, papar Priprema: Na maslinovu ulju do pola ispirjati […] SALATA OD TUNJEVINE Za 4 osobe: – 60 dg krumpira – 1 glavica luka – 2 žlice maslinovog ulja – 15 dg kuhane tunjevine – 4 žlice vinskog octa – 1 žličica senfa – 2 žlice majoneze – sol i papar Priprema: Krumpir skuhati u ljusci. Kad je kuhan, oguliti ga i narezati na kolutiće. Krumpiru dodati […] RIŽOT OD LIGANJA Za 4 osobe: – 60 dg liganja – 35 dg riže – 1 dl maslinova ulja – 4 režnja češnjaka – peršin – 1 žlica koncentrata od rajčice – lovorov list – 1 dl bijelog vina – sol i papar Priprema: Očistiti i oprati lignje i narezati ih na kolutiće. Na maslinovu ulju popržiti […] RIBLJA JUHA Za 4 osobe: – 1 kg različite bijele ribe (škrpina, grdobina, ugor itd.) – 15 dg riže – 1/2 dl maslinovog ulja – 20 dg mrkve – 1 korijen celera – 2 korijena peršina – 1 mala glavica luka – 2 režnja češnjaka – 2 lovorova lista – papar u zrnu – sol Priprema: […] MARINADA OD PEČENE RIBE – 1 kg plave ribe – 1/4 l ulja – 1 luk – 1 mrkva – malo celera – malo peršina – 2 režnja češnjaka – papar u zrnu – malo ružmarina, list lovora – 3 žlice octa- limun Priprema: Plavu ribu ispeći na gradelama. Na ulju popržiti na listove narezan luk, mrkvu, celer, […] HOBOTNICA NA SALATU – 1 kg hobotnice – 50 dg krumpira – 1 glavica češnjaka – 2 dl maslinova ulja – sol, papar Priprema: Hobotnicu dobro istući batom, očistiti i oprati, a zatim kuhati oko 45 minuta. Istodobno skuhati krumpir u ljusci, oljuštiti ga i narezati na kockice. Kuhanu hobotnicu narezati na komadiće, dodati krumpir, sitno sjeckani […] HOBOTNICA PEČENA S KRUMPIROM – 1 hobotnica (oko 1 kg) – 1 kg krumpira – 1 veća glavica luka – 3 češnjaka – 6 žlica maslinovog ulja – 6 žlica običnog ulja – sol, papar, ružmarin – 1 dl bijelog vina Priprema: U odgovarajući lim na hladno ulje staviti krumpir i luk izrezan na veće ploške. Na to […] HOBOTNICA ISPOD PEKE S MLADIM KUMPIRIMA – 2 kg hobotnice – 1 kg mlada krumpira – 1 dl maslinova ulja – 2 dl bijela vina – osrednja glavica luka – tri češnja češnjaka – sol – papar – peršin Priprema: Duboko smrznutu hobotnicu odlediti, očistiti i oprati. Staviti je u lonac, na plinsku vatru bez kapi vode, poklopiti i pirjati […] RIŽOT S MORSKIM PLODOVIMA – domaće lignje – svježi škampi – miješane školjke: dagnje, prnjavice, kućice – luk, češnjak – riža “Scotti” – ulje maslinovo i obično – pelati – malo bijelog vina – sol, papar – vegeta – origan – peršin – vrhnje za kuhanje – parmezan Priprema: Na mješavini maslinovog i običnog ulja popržiti luk i […]