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I had slices of turkey meat a bit thick, I beat them well with a hammer, they came out quite big.

on each slice I have cheese, then ham, then I grated a little Parmesan, I rolled carefully, I caught each slice with toothpicks. three healthy rolls came out,

I beat the egg and mixed breadcrumbs directly into it to make the composition thicker. I took each roll and put it through the composition, then I fried it in a pan at the right fo, towards the small, so that the meat penetrates well.

Turkey breast rolls in tomato sauce

  • Turkey breast rolls in tomato sauce. (Mioara Stoica / Epoch Times Romania) Turkey breast rolls in tomato sauce.
  • Turkey breast rolls in tomato sauce. (Mioara Stoica / Epoch Times Romania) Turkey breast rolls in tomato sauce.

We are in the middle of summer and in the gardens or on the stalls there are healthy vegetables, among them the zucchini.

Named scientifically Curcubita pepo, it is native to Mexico, where it seems to have been used in food since 7,000 years ago. They were brought to Europe by the Turks and Italians, later spreading around the globe. In our country, the most common species is the one with light green skin, but there are also the Italian pumpkins, with dark green skin, called zucchini.

Edible zucchini are eaten when they are small, and the seeds are not baked, but barely formed. Although they have 95% water, in their pulp and peel are also 1% protein, 4% carbohydrates, plus very small amounts of fat. Per 100 g of zucchini we find: one milligram of sodium, 270 mg of potassium, 15 mg of calcium, 30 mg of phosphorus, iron, zinc, 230 mg of vitamin A, 0.05 mg of vitamins B1, B2 and large amounts of vitamin B9, 10 mg of vitamin C. The seeds contain 35% fatty oil, phytosterols, lecithin, enzymes. 300 g of zucchini provides the daily requirement of phosphorus and potassium, almost double the daily requirement of vitamins A and B9 and half of the daily requirement of magnesium.

For turkey rolls with zucchini you need the following:

Ingredients for 4 people:

500 g of sliced ​​turkey breast

100 g diced tomatoes

2 finely chopped green onions

1-2 chopped celery stalks

Prepare the turkey slices by gently beating them with the schnitzel hammer.

Young and thin pumpkins, up to 20 cm long, are used. First wash the zucchini well with cold water, then remove both ends. Cut thin strips of zucchini into lengths with a vegetable peeler. To make them flexible, sprinkle the slices with salt and set aside to soften. To assemble the rolls, take a slice of zucchini over which a slice of turkey breast is placed and roll them together in such a way that the zucchini ring is on the outside and the meat on the inside. The rollers are fixed with a toothpick.

Heat oil in a saucepan that can be used in the oven, put the onion, carrot, celery stalk and simmer for 2-3 minutes on low heat, stirring occasionally. Add the turkey rolls and let them brown for about 3-4 minutes. Pour the white wine over the mixture and boil everything until the wine evaporates.

Add diced tomatoes, salt and pepper to taste, then place the dish in the preheated oven at 180 degrees. Leave in the oven for another 10 minutes.


Turkey and spinach rolls

Fresh lasagna sheets, bought or homemade, can be used in many recipes. If you prepare pasta at home, try to flavor the dough with fresh coriander or oregano.


    1 tablespoon extra virgin olive oil 1 finely chopped onion 2 finely chopped celery stalks 340 g minced turkey 2 cloves crushed garlic 1 teaspoon flour 3 peeled and chopped tomatoes 1 tablespoon freshly chopped oregano 170 g lasagna sheets 140 g bread crumbs fresh 3 tablespoons grated Parmesan cheese salt and pepper fresh parsley threads for garnish
Spinach sauce

Preheat the oven to 200 ° C. Heat the oil in a pan. Add onion and celery and cook for 5 minutes or until soft.

Add the meat and garlic and continue cooking, stirring to break up the meat, for about 5 minutes or until the meat changes color. Add flour, then tomatoes, oregano and season to taste. Cook for 10 minutes, stirring occasionally.

Meanwhile, boil the lasagna for 3-5 minutes or according to the instructions on the package, until they are al dente, then drain and rinse under running cold water. Drain on a towel, placed on a single layer, then set aside. Add about three quarters of the bread crumbs to the turkey mixture and set aside. The rest of the crumbs are preserved.

For the spinach sauce, heat the oil in a small saucepan and cook the garlic for 1 minute. Add the spinach and stir-fry for 4 minutes or until soft, then add the flour. Gradually add the milk, stirring constantly, and bring to the boil. Season with freshly grated nutmeg, salt and pepper.

Spread about half of the spinach in a deep heat-resistant dish. Place a sheet of lasagna over this sauce. Place 1 tablespoon of turkey mixture on top, in the middle of the lasagna sheet, then roll the sheet to close the meat filling. It is then pushed to one end of the vessel. Repeat the operation with the rest of the lasagna sheets, filling and rolling each one.

Pour the rest of the spinach sauce over the rolls. Mix the rest of the crumbs with Parmesan cheese and sprinkle over the rolls. Bake for 20-25 minutes, until the topping is crispy and browned. Garnish the rolls with parsley and serve immediately.


Stuffed turkey rolls and lentils

The tender turkey rolls with apricot filling are delicious served on a layer of Puy lentils flavored with orange, chestnuts and vegetables. The only garnish needed is a crunchy leaf salad.


    500 g skinless turkey breast 2 tablespoons extra virgin olive oil 1 finely chopped onion 1 diced parsnip 1 cm 2 diced carrots 1 tablespoon flour 600 ml chicken broth, preferably homemade 2 teaspoons mustard de Dijon 240 g whole peeled chestnuts, drained from the can 200 g Puy lentils 2 teaspoons balsamic vinegar salt and pepper fresh parsley threads for garnish
Apricot filling

Preheat the oven to 180 ° C (position 4). One by one, place the turkey pieces between two plastic sheets and stretch them with a spatula so as to form a rectangle of about 15 x 12 cm.

For the filling, put in a bowl onions, apricots, garlic, bread crumbs, parsley, egg yolk, a third of the orange peel and 1 tablespoon of the orange juice (the rest of the peel and orange juice is set aside as to be put later in lentils). Add salt and pepper to taste and mix well. Divide the filling into turkey slices and spread a fork over them, making an even layer. Roll each slice starting from the narrower end and catch with toothpicks in 2-3 places to maintain its shape when frying.

Heat the oil in a fireproof saucepan. Put the turkey rolls and fry on the fire for 5 minutes, turning them from time to time to brown evenly. With a foamer, remove the rolls from the casserole on a plate.

Add the onion to the casserole and fry for about 5 minutes or until soft. Add the parsnips and carrots, then sprinkle flour on top and chew until evenly distributed. Pour the broth and mustard and mix. Add the chestnuts and bring to a boil, stirring. When they boil, put the turkey rolls in the pan and cover.

About 30 minutes before it is ready, put the lentils in a large saucepan with plenty of water to cover it. Bring to the boil and simmer for about 20 minutes or until tender. Drain the lentils and put them back in the pan. Add the peel and orange juice set aside, as well as the vinegar.

With a whisk, remove the turkey rolls on a chopping board, and put the vegetables in a pan with lentils. Remove the toothpicks from the rolls and cut carefully.

The mixture with lentils and a little of the boiling liquid is removed on hot plates. Arrange the turkey slices on top. Garnish with parsley and serve.


Chop the walnuts and lightly fry in a non-stick pan until they release the flavor.

Wash the celery and cut into thin strips. Blanch it briefly in boiling salted water.

Drain the celery, rinse under cold water and drain the water. Wash and remove the seeds from the apple then cut into thin strips.

Mix the apple, celery, walnuts and yogurt and season with salt, pepper, orchid sauce and tabasco sauce.

Put the celery salad on each slice of turkey, roll up and secure with cocktail sticks. Squeeze the lemon juice.

Divide the avocado in half, remove the seeds and peel it. Cut the membrane into slices and season with salt, pepper and 1-2 tablespoons of lemon juice. Sprinkle with oil and place the turkey rolls on top.

Turkey rolls with barbeque sauce

Juicy and delicious turkey rolls are prepared quickly and healthily at Thermomix. If you want to prepare a light and fragrant steak for the Easter meal, turkey rolls and barbeque sauce are an ideal choice. All guests will eat with gusto and you will only receive compliments.

Preparation time: 30 min.

Total cooking time: 80 min.

Difficulty: environment

Amount: 8 servings

New Year's Eve recipes: Turkey rolls

A recipe for turkey rolls: turkey breast, lemon juice, salt, chilli flakes, leeks, ricotta, parsley, apricots and olive oil.


  • 800 g turkey breast
  • 2 tablespoons lemon juice
  • high salt
  • chilli flakes
  • 1 thread leek
  • 100 g ricotta
  • 1/2 bunch chopped parsley
  • 100 g dried, chopped apricots
  • 2 tablespoons olive oil

Method of preparation:

Cut the meat into a thin roll. Sprinkle with salt, chili and lemon juice. remove the first two layers of leek leaves, scald and dry. Grease the meat with ricotta cheese. Place the leeks, parsley, apricots on the meat and roll it.

Cut this roll into eight rounds, wrap them with string, grease them with olive oil and grill them for 10-15 minutes.

Turkey rolls stuffed with pickles and bell peppers & # 8211 My husband loves this recipe

When I want to surprise my husband, I prepare turkey rolls for dinner stuffed with pickles and bell peppers. It is his favorite food. You can also try the recipe. It's not complicated at all.

Necessary ingredients:

  • 1.2 kg of turkey legs without skin and bone
  • 2 onions, 8 cloves of garlic
  • 5 tablespoons breadcrumbs, 2 eggs
  • 1 teaspoon oregano
  • 1 teaspoon marjoram, salt and ground black pepper to taste

Ingredients for the filling:

Method of preparation:

We wash the meat and dry it with a paper towel. We give the meat through a medium sieve mincer.

Peel an onion and peel the garlic. Put the onion and garlic in a blender or meat grinder.

Rinse the peppers and dry them with a paper towel. Remove the seeds from the pepper. Cut the peppers into long strips. We also cut the cucumbers into strips. Add to the meat bowl, onion, garlic, breadcrumbs, eggs, oregano, marjoram, salt and pepper. Mix well.

Divide the minced meat mixture into 9 parts, approximately equal. We put each part on a food foil and form a rectangle. Put 2 slices of pepper and 2 slices of pickled cucumber on each meat rectangle.

Using food foil, roll the meat so that it forms a roll. Pass the rolls through the breadcrumbs, then fry them on both sides in a pan with hot oil. The rolls must be half immersed in oil. When we take them out of the pan, we put them on a kitchen towel, so that the excess oil is absorbed.

The rolls can be served both hot and cold. Good appetite and increase cooking!

1-2 turkey breast,
100 g ham,
2 onions,
1 carrot,
1 red pepper,
2 tablespoons raisins,
1 cup rice,
1 tablespoon butter,
2 tablespoons tomato paste,
2 tablespoons olive oil,
2 glasses of vegetable soup) or 2 glasses of water,
salt pepper,

The rice is boiled in salted water, respecting the type of boiling indicated on the package.

Raisins are soaked in warm water.

Finely chop an onion and cook in oil, when it becomes translucent add the sliced ​​pepper, leave for 3-4 minutes, over low heat.

Add the sliced ​​ham, leave together for 5 minutes.

Drain the rice and raisins and add to the vegetable and ham sauce. Mix well and leave on low heat for another 5 minutes, stirring constantly, taking care not to catch the rice.

Beat the turkey breast to stretch and thin (like a fillet), season with salt and pepper. On each piece is put from the above composition, roll in the shape you want, taking care not to fall apart. At the end, for more safety, it is tied with a string

The remaining onions and carrots are cut into julienne, fry in butter until they become transparent.

Then add the turkey fillets, on the bed of vegetables, salt and pepper, glasses of soup or water, tomato paste.

Cover the pot and let it simmer for 30 minutes. Check that the fillets are well made. Serve hot with the sauce formed, next to it.