Traditional recipes

Quail with flavored butter

Quail with flavored butter

The cleaned, washed quails are wiped with a napkin. We carefully remove the skin from the quails because it breaks easily.

Prepare the flavored butter: Mix the butter with the thyme leaves, rosemary, the peel of half a lemon, the juice of half a lemon, the chopped sage leaves, a little salt and pepper. We pass with a blender very well. (it would be better to pass the greens first and then add the butter).

Put flavored butter under the skin and massage lightly.

Cut the remaining half of the lemon into slices. We insert in the quail cavity a little of the remaining butter, a slice of lemon, a little thyme and rosemary.

We gathered our legs and caught them with a toothpick. Place the quails in the baking tray together with the chicken soup.

Put the tray in the oven covered with aluminum foil for about 30 minutes. then remove the foil and let it brown a little for another 20 minutes. Saute the vegetables in butter, starting with the onion, pepper, mushrooms and finally the zucchini. Season with salt and pepper. Add the chopped garlic at the end. We serve hot vegetables with quails.

The preparation below was made by Chef Johnny Șușală during the Chefs & Microgreens workshop.

The preparation uses a slightly larger number of ingredients, but does not require special equipment or rare ingredients. All you need is some cooking time and attention.

Concept: Quail with corn puree, ground popcorn, baby carrot, marinated beets and microplant oil.

Ideal for fine dining. It can be easily prepared at home, for a sophisticated dinner.

In the preparation you will find several sub-recipes that you can prepare independently & # 8211 corn puree, marinated beets, microplant oil, quail, etc.

Quail recipe with microplant oil


  • For 1 serving
  • 3 cobs of fresh and tender corn
    alternatively, if it is not corn season, you can use canned corn & # 8211 150 g
  • carrot & # 8211 1 pc 50-70 g
  • yellow onion & # 8211 1 pc 60-70 g
  • sweet cream & # 8211 60 ml
  • unt 82 <3884006015225ca68b3f498a94b37cfc1bf4b8335039866362a77da6af7e2137> & # 8211 60 g
  • salt, freshly ground black pepper
  • popcorn (corn popcorn) & # 8211 20 g
  • rice noodles (thin) & # 8211 5 g
  • cherry tomatoes & # 8211 1 pc
  • baby carrot & # 8211 1 pc
  • beetroot & # 8211 1 small piece & # 8211 approx. 100 g
  • garlic & # 8211 2 puppies
  • green thyme (fresh) & # 8211 3 g
  • dill & # 8211 a link
  • green rosemary & # 8211 3 g
  • extra virgin olive oil & # 8211 80 ml
  • balsamic vinegar cream
  • fresh pistachio, peeled & # 8211 30 g
  • quail & # 8211 1/2 pcs
  • semi-dry white wine
  • Microplants & # 8211 one pot of green sorrel, peas, mustard, onion, coriander and green radish
  • For decoration & # 8211 3-4 peas and baby corn, 1-2 clover leaves, edible flowers. If you do not have these last ingredients, keep 2-3 threads from each microplant for decoration.


Sub-recipes and preparation steps

1. The quail
Burn the feathers on the stove or with a flame, wash with water, dab lightly with a paper towel to remove excess water.
If the quail is whole, cut it in half.
Season with salt and pepper, give with olive oil (20 ml).
Put in a pan with rosemary, thyme, 1 clove of garlic, wine, onion, carrot.
Bake for 60 minutes at 120 degrees.
Put to cool.
Bone the chest with the upper wing (upper chest). For the final preparation, the boned breast and a quail pulp (with bone) are used.

2. Preliminary preparation of ingredients
Boil the corn cobs with water and salt for about 40-50 minutes
Boil a beet over low heat & # 8211 1 hour & # 8211 1h 20 min
Boil the baby carrot & # 8211 4 min (depending on thickness)
Cut the cherry tomato in half, season with salt and pepper and a drop of olive oil. Put in the oven at 200 degrees for 5-6 minutes, to au gratin.
Popcorn ground: the popcorn, ready to be fried, is put in a blender with a bowl until a small granulation is obtained.
The pistachio is also put in the blender and passed until it becomes a powder (a powder).

3. Corn puree
Peel a squash, grate it and squeeze the juice. If it is not corn season, you can use canned corn & # 8211 150 g
Heat the butter with the cream and salt to taste close to boiling point (90 degrees), then put the corn kernels in a blender with a bowl and pass until it becomes a fine puree, then put it in a fine sieve and We pass it with a silicone spatula. It will result in a very fine and creamy puree.

4. Marinated beets
After the beets have been boiled and cooled a bit, they are cleaned and cut into cubes. Leave to marinate for 20 minutes with a clove of garlic (finely chopped), thyme, salt, pepper, olive oil and balsamic vinegar cream.

5. Microplant oil
Cut the microplants from the pots.
You can keep a few threads of each species for decoration.
Put the microplants (sorrel, peas, mustard, onion, coriander and green radish) in a cup with olive oil and salt. Pass through a blender until it becomes an emulsion and pass through a sieve.
The amount left unused in the preparation can be preserved by freezing in a plastic container.
This microplant oil is also excellent for preparing various salads. Feel free to experiment!

6. Sotare
In a frying pan, sauté the carrot in olive oil and the third boiled corn cob, both seasoned with salt and pepper. Saute at low temperature (low heat).
In another pan, over high heat, with a little hot olive oil, face the quail & # 8211 brown a little (1 min on the skin side).

7. Rice noodles
Fill a saucepan or fryer with sunflower or palm oil. Heat the oil to 200 -210 degrees (very hot), put the rice noodles and fry for about 3-4 seconds. Remove immediately and dab gently with a paper towel to remove excess oil.

8. Assembly of the preparation
Baby carrot cut in half lengthwise.
Sauteed corn cobs are cut into quarters, only the grain side.
Put the corn puree as a base, then assemble after inspiration (see photo), using the other ingredients: ground popcorn, pistachio powder, quail pieces, beet cubes, cherry tomato and baby carrot halves, strips corn, rice noodles. It is decorated with microplants of peas and baby corn, edible flowers, dill.
If you do not have the specified ingredients for decoration, use a few threads of microplants.
Add a few drops of microplant oil (see photo). It is very flavorful and will play the role of the sauce in the preparation.

Butter-flavored butter

Leurda or "bear's garlic" is a plant from which the leaves are used, which have depurative, detoxifying, antiseptic, antiviral, antimicrobial, immunomodulatory, antihypertensive, vasodilating, hypocholesterolemic, antithrombotic, bronchial and antiplatelet, expectorant and antiplatelet properties. antitumor.

The preparation of this recipe is extremely simple, requiring only a few ingredients, namely:

  • butter, ideal to be homemade
  • a few finely chopped leurd leaves as finely as possible
  • coarse salt and ground pepper.

Butter at room temperature rub vigorously. The water that will result from this process is discarded.

When the butter acquires the consistency of a thick cream, gradually add the ingredients, stirring constantly. Taste and adjust the amounts of salt and leurd, to taste. When you have obtained the version that satisfies you, transfer the mixture to a food-grade plastic wrap, giving it the shape of a salami.

Seal the ends well and store in the refrigerator. It is deliciously spread on a slice of toast, but you can also use it to sauté mushrooms or other vegetables.

Quail with flavored butter - Recipes

Butter it is presented in the finest, fatty and consistent form of dairy products. Its texture is dense with a cool, filling taste of fatty milk, being an indispensable accompaniment to sandwiches, appetizers or, to the same extent, desserts. In the composition it has various percentages of fat, which gives it different uses depending on the fatter or more watery composition. In Romania, butter, its manufacture, still has room for growth and diversification, with the hope that suppliers of fatty and healthy milk from the country exist in the vast majority of the country's regions.

Appearance: dense white-yellow texture, fine taste of fatty milk

Aperitif - fresh with canapés, cold creams in appetizer

Accompaniment & # 8211 sotari vegetables and meat

Desert- partisans, sweet creams

Main varieties

Traditional beaten butter - made by beating, mixing, sweet cream with a percentage of over 30% fat, with the mixer or blender until the separation of whey fat is reached, ending in salty, semi-salty or sweet depending on the percentage of salt added to MANUFACTURING

Lightly beaten traditional butter - made by beating the sweet cream with the mixer or blender, adding extra water and air to the manufacturing process, which results in a type of butter with a percentage of fat of approx. 25%

Flavored butter - made by the same process of making traditional butter with the final addition of aromatic herbs or spices that enrich the aroma of the creamy taste of butter

Butter with aerated texture– made by a process of beating the butter until in its composition appear numerous air bubbles that give it a light, soft, airy texture, being specifically used in certain recipes

Clarified butter– resistant to high cooking temperatures, made from normal butter which is passed through a process of melting, liquefying over moderate heat, until the water evaporates and takes on a light yellow color, to be returned to the jar, used immediately for cooking or refrigerated for a few days until cooking

Manufacturing process

Butter is most often produced from cow's milk, or rarely mixed with sheep's, buffalo's and goat's milk. The process of making butter, in the farmer's house, consists in storing unboiled milk in a container for 24 hours at room temperature, or warmer, until the cream is formed. After this resting stage, the sour cream is moved to Badani, a tall cylindrical wooden container , and with the help of a queen, a wooden beater, mix with vertical and constant movement for 1 hour, until, on the surface, the butter is collected separately from the whey that remains after the milk is beaten. The next step is to wash the butter in a container with cold water, where, with a spoon, gently lift the edges of the mass of butter from the water inwards until the butter is homogeneous and completely separated from the water. Modern culinary practice replaces badaniul with a blender or cream blender. Once the butter is finished, store it in the refrigerator or in a cool room.


Nutritional values/ 100 gr normal butter / slightly unsalted / slightly salty


The desire to become better and better at what I do, determined Selgros to be constantly connected to the needs of thousands of customers who cross the threshold of stores.

Meat is the area in which competence Selgros has been unanimously recognized, with its own production capacity, ISO 22000 certified for food safety since 2008.

As the meat products of our own production are entirely natural and cover a wide range of tastes, on you will discover in the coming weeks a series of delicious recipes for grilling that you can prepare using the quality ingredients that Selgros stores make available to you in stores all over the country.

Focaccia recipe with rosemary and garlic

Ingredients for 15 servings:

  • 1/2 cup extra virgin olive oil + a little more to grease
  • 2 cloves of crushed garlic
  • 1 tablespoon dried thyme and 1 tablespoon fresh thyme
  • 1 tablespoon dried rosemary and 1 tablespoon fresh rosemary
  • 1/4 teaspoon ground black pepper
  • 1 cup hot water
  • 2 1/4 teaspoons dry yeast (1 sachet)
  • 1/4 teaspoon honey
  • 2 1/2 cups flour
  • 1/2 teaspoon fine sea salt.

Method of preparation:

1. In a saucepan, mix the olive oil with the crushed garlic, thyme, rosemary and pepper. Put on low heat and cook for 5 minutes & then take off the heat and set aside.

2. In a large bowl, mix the warm water with the yeast and honey, then leave the yeast to act for 5 minutes.

3. Add 1 cup of flour, but also 1/4 cup of flavored oil prepared at the beginning, over the mixture of water and yeast. Use a spatula to mix 4-5 times and let it rest for 5 minutes. Then continue with the remaining flour, but also with the salt after which it is removed on the work table and kneaded 10-15 times.

Transfer the dough back to the bowl, but after greasing it with olive oil. Cover with a damp towel and let rise for an hour & # 8211 should ideally leave to grow in a warm place.

4. After the dough has risen, preheat the oven to 220 degrees Celsius. Use 2 tablespoons of garlic oil to grease a tray already covered with baking paper. Then roll out the dough raised in this tray and use your fingers to press it from place to place. Finish by greasing the surface of the focaccia with the remaining 2 tablespoons of garlic oil, leave to rise for another 20 minutes, then bake for 15-20 minutes. Leave the focaccia to cool and serve it in the company of your loved ones.

Caramelized butter and hazelnut pie

Preparation: Peel the potatoes, cut them into small pieces and boil them in salted water. Then drain and leave to cool. Heat the milk, add the butter and melt in the milk.

Dough: Pour the flour and yeast into a mixing bowl. Add the rest of the ingredients and knead everything, using the mixer, first at low speed, then for approx. 5 minutes on high speed, until a homogeneous dough is obtained. The covered dough is left to rise in a warm place until it visibly increases in volume. Grease the pan and preheat the oven.

Caramelized walnuts: Chop the walnuts. Melt the sugar in a pan and caramelize, then incorporate the nuts. Leave the caramel to cool on baking paper and then grind.

Knead the dough once more for a short time on a surface previously lined with flour, then incorporate the caramel. Spread the dough in the form of baking, and with the help of the tail of a wooden spoon, small holes are formed in the dough. Sprinkle the sugar over the dough and distribute the butter in the pits. Leave the dough to rise once more, until it visibly increases in volume. Put the tray in the oven.

Electric oven 200 ° C

180 ° C hot air oven

Baking time: about 18 minutes

For the icing, instead of sugar, you can use Dr. Oetker's flavored sugar.

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    Quail with flavored butter - Recipes

    This truffle butter is obviously just a variant of flavored butter (find more here). But it is well worth, if you ask me, a separate text. Not only because of the absolutely special taste and the numerous possible uses, but especially because due to the fact that, if you did not find out, contrary to some ingrained beliefs, truffles are also found in our forests (you have heard of Carpathian truffles?). So, if it's our brother's forest, then our truffles are automatically our kind of grandchildren. Who should we take care of and cherish them properly, right?

    Going back to our truffles (thanks, Marius!), Note that we only need this truffle butter for

    300 g butter,
    1 truffle (40 g).

    First clean the truffle: rub it, with a brush, gently but conscientiously, under a thin stream of water. After the last speck of earth has disappeared, dry the truffle with absorbent paper. Cut it into thin slices (know that if you do not have a special tool, you can use, as I did, a special device for cleaning vegetables).

    Cut the butter (cold!) Into slices. Put in a bowl alternating layers of butter and truffles (the last one should be butter, do not waste unnecessarily flavor).

    Leave everything alone for about two hours (maybe even longer), let the butter taste as good as possible. Then start kneading and rubbing everything with a fork, until you get a cream like the one in the photo above. And I have to tell you right now that, as with all dishes of this kind, butter must be of the highest quality (who has ever rubbed a more "dietary" butter and seen how much whey appears knows what I'm talking about).

    Transfer the composition obtained on a sheet of parchment (baking paper), make a roll as homogeneous as possible (about 3 cm in diameter, say) and put everything in the refrigerator, where it should stay at least about 12 hours. After that, do what you want with it, including (or especially) put it in the freezer, so you can enjoy it for as long as possible.

    You can use this butter in various ways, limited only by your imagination. For example, to perfume some fresh pasta with truffle butter, to put it over boiled or baked potatoes, to grease slices of toast or to use it for more sophisticated appetizers and so on.

    Quail with flavored butter - Recipes

    GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.


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    Quail with flavored butter - Recipes

    I didn't really know where to put this rubbed butter in various ways. I finally decided to make room for them in the category sauces, because it melts so nicely and well over grilled fish or meat (but also over vegetables!), that the mousse here must have its place. As for the countless ways in which butter can be seasoned, they are limited only by your imagination and your culinary preferences. Below are just a few more well-known ideas and nothing more.

    Butter Butler

    Probably the best known option. to 100 g butter rubbed foam it adds 1 tablespoon lemon juice, 2 tablespoons finely chopped parsley, salt and pepper. Mix well, make a roll with a piece of parchment or transparent film and put everything in the fridge so that it hardens and you can cut it into slices.

    By the way, if you first melt the butter, then add the rest of the ingredients and beat everything, get sosul butler.

    Yet 1 tablespoon chopped capers and you got it sos mill.

    Butter with greens

    As above (no melted butter variants, though!), Only you will season the butter with a little more greens, as you like.parsley, tarragon, basil, mint etc.) and, of course, with lemon juice.

    Citrus butter

    Season the butter with 2 teaspoons orange juice (or just one, plus one more Lemon) and add a little grated orange peel.

    & # 8230and 3 more ideas

    Without adding lemon juice, rub the butter with chopped garlic, with 1 tablespoon mustard or 1 tablespoon broth.

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