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Parjoale boieresti

Parjoale boieresti


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I saw the recipe at Miha christened "ministerial". I'm allergic to the word ministry or its derivatives, so I renamed the parjoals. Whatever the name are very good.

  • 1 small chicken breast (200g-250g)
  • 1 or
  • 2 tablespoons sour cream
  • 3 tablespoons food starch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon buoy
  • salt
  • pepper
  • frying oil

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Boyar grills:

The chicken breast is cleaned, washed, cut into cubes and left to drain and dry.

Beat the egg with the spices and add the sour cream and starch.

Put the breast cubes (dry) and mix well.

Refrigerate for at least 15-20 minutes.

Heat the oil in a pan.

Take a tablespoon of the composition and fry it in hot oil.

Fry on both sides until nicely browned.

Remove on paper towels.

Serve hot with your favorite garnish and pickles.

Good appetite!


Serve parjoale chicken with potatoes and cheese

What a good smell these chicken pies! They are red and beautiful.

Inside they are soft and not soaked in oil at all. Here and there they also have the smell of french fries and the cheese has melted nicely, tying the composition even better.

Indeed, some fluffy and juicy meatballs came out, with a reddish, crispy crust and a soft core. Perfect! They are tasty and cold the next day. They can be packaged at school, work or on trips.

What do these fluffy chicken meatballs match? With mashed potatoes, sauteed peas or carrots, with low green beans with tomatoes and garlic, with pumpkin food, etc. I better leave you here more garnish recipes and you choose.

We also have meatless meatballs, vegetables (potatoes, pumpkins) and cheeses & # 8211 you can find them here.

I hope you try these chicken parjoale with potatoes and cheese recipe for fluffy meatballs! They come out very tender and tasty.


Potato roasts for Miercurea Strâmbă (Romanian recipes)

If not on the day of fasting, then when to start looking for Romanian recipes? What did I tell you that this week, the one in the post, is full of traps and restrictions? Especially for farmers, as it will prove with this third day, called Wednesday Street, where those who work in the field are punished.

They are hellish, that is, their mouths are crooked and they cannot return to their normal appearance unless they hold it properly next Wednesday. Because it is an important day in the development of the great Easter fast, I propose a monk's recipe, located at the Monastery from a wood in Valcea County.

You will need: a bowl of boiled potatoes, 2-3 carrots, an onion, a parsley root, 2-3 cloves of garlic or 2-3 cloves of green garlic, salt, oil.
How to proceed.


Boyar recipes at Sturdza Castle

On Saturday, March 5, in the afternoon, in the baroque atmosphere of Sturdza Castle in Miclăușeni, a special socio-cultural event took place, we could say: a cookbook was launched. It is the fruit of the work of a team dedicated entirely to the enhancement of the castle, the Sturdza domain, its introduction in the national tourist circuit and - why not? - international. The kind-hearted collective, led by Mother Parascheva, was helped in her journalistic approach by the “Doxologia” publishing house in Iași. The launch of the book took place in the Great Hall of the castle and enjoyed a large presence, all those present being already "fans" of the castle or will become after this event.

The writer and publicist Grigore Ilisei and the one who signed below spoke about the book, from whose speech we reproduce a fragment.

"We live in an 'eminently' consumer society and this is due to 'trends' imported not long ago. The dynamics of daily life, at the beginning of this millennium, more and more alert, somehow induced the need to consume fast food, semi-finished products, and the effects did not take long to appear. The "busy" people leave home in the morning and return at night, eating where they can and, even during the so-called meals, they continue to worry about work, the lunches being, in fact, business meetings.

In this hectic rhythm, the habit of cooking at home has almost been lost, once an opportunity to strengthen feelings in family or friendship, an activity as pleasant as it is fun. The Romanians, voluntarily, out of necessity, took over this western “model”, forgetting too easily that, like the language, gastronomy is also an element of identity of a people.

Only now, for several years, thanks to some people with a big soul, we start to return to traditions, to what was authentic Romanian, on several levels, including the kitchen. We finally remembered that "you are what you eat”.

The book we have now is a manifesto for tradition, for a healthy lifestyle, born from the intention to change the mentalities generated by consumerism. In making this book (and I use the word "making" in the biblical sense, world builder) are the experiences gained by "Castilians" in the 5 years of operation, good taste, harmony and, equally, the atmosphere of nobility that breathes still in every part of the Miclăușeni domain.

In fact, the book warns us from the title on the content: it is about "Boyar Recipes". So we are dealing with recipes used in the houses of nobles, easily adapted, of course, to contemporary tastes and logistics.

One of the models to follow in the book was, without a doubt, the work “Good Maid or Cookbook”, by Ecaterina Comșa, published at the beginning of the last century.

Recipes from this old cookbook we cooked, those who had the privilege to participate in the two "Cooking Workshops" organized in Miclăușeni. There were two special occasions to relive the atmosphere of the early twentieth century before entering the kitchen, we were treated with ginko biloba tea sweetened with honey from rapeseed, homemade cakes and coffee. Only then did we dress in professional equipment and enter the kitchen. We had the opportunity, then, to meet and actually work with a professional, Mrs. Paula, in a professional kitchen, but there were also opportunities to make friends with other people who love cooking, friends who have survived ever since, opportunities to to cook in a great family atmosphere, to enjoy the warm friendly attitude of the prudent mother Parascheva, the guidance of Mrs. Paula Șoiman, but also the impetuousness of Mr. Sebastian, the castle guide. He photographed us during the cooking process, posting the images on the internet in real time. At the end of the workshop, Mr. Sebastian wanted to take a photo like "festive graduation course" and we had to throw the caps up about 5 times to capture their camera in the air.

We enjoyed the dishes we cooked at a truly noble table, with a special mis-en-place, with several rows of cutlery and glasses, with a bright white tablecloth, with cloth napkins, with candlesticks with candles & # 8230 I insist on telling all this, because we really enjoyed it. To this was added the fact that other consumers in the restaurant were told that we had cooked the food and they stopped by our table to thank and congratulate us. It is a special feeling to receive thanks and congratulations in a field for which you do not have training and specialization.

Returning to the book, this book of boyar dishes, inspired by this wonderful field, is a literally beautiful book, it is an excellent book made graphically, the paper, the illustrations, the photos, all are special, congratulations to the Doxologia publishing house! The recipes are surprisingly concise & # 8211 feels the professionalism of Mrs. Paula & # 8211 and, precisely because they are short, urges application. The dishes are, even on tasty paper, most of them light, healthy, you feel that they can be cooked easily, from ingredients that can be found without too much effort. And the combination of recipes and their placement on the seasons undoubtedly bears the imprint of balance, inner peace and pious friendship of Mother Parascheva.

We are dealing, therefore, with a real act of culinary art, an act that, in my opinion, after buying the book and preparing the first recipe, creates a lasting connection between each of us and this wonderful space. Every time we cook or are served with a dish from this book, our thoughts will take us here to the castle. And those here, Mother Parascheva, chef Paula, Sebastian, Marcela and all the other "Castilians" will feel our thoughts and will respond gratefully.

I congratulate the authors, the collaborators, the publishing house, all the Castilians for this achievement. At more!"

Obviously, the event ended with a tasting session of many boyar recipes from the newly released book.


Photo: (c) MARIUS POPESCU / AGERPRES ARCHIVE
One of the most beloved Romanian brands, Farmec, has gained over the years a European fame, at one point the company's products being used by great actors of the film such as Charlie Chaplin or Greta Garbo.

The history of the company begins in 1889 when the Molnar Moser Laboratories were established in Budapest. At the end of the Second World War, a small laboratory, Mol-Mos, emerges from them, which will operate in Cluj-Napoca. It produced cologne and powder for children. In 1949, the laboratory was nationalized and renamed the Cosmetic Products Factory Cluj no. 21. From this moment begins the production of creams, lipsticks and hair oils. A year later, the structure of the product portfolio undergoes a series of successive changes, reaching 50 marks, mostly creams and lotions.

In 1965, Doina cleansing milk was produced for the first time, which continues, and after almost 50 years, to be the best-selling cleanser on the Romanian market.

Photo: (c) MARIUS POPESCU / AGERPRES ARCHIVE

The company merged, in 1967, with the Flacăra Cluj Vegetable Oil Factory. Through the decision of Professor Ana Aslan, the creator of the first anti-aging recipe in the world, to entrust the company with the development of its invention, in the fall of 1968 it became the first producer of Gerovital H3 creams and emulsions in Romania. Today, Gerovital product lines have become known on all continents of the world.

In 1995, the company is privatized with 100% Romanian capital. The first years after privatization were difficult, with difficulties in securing foreign exchange, supply of raw materials and packaging or discouraging fiscal policy. However, have there been many investments? in increasing the production capacity, improving the quality of products and expanding the company in the country, which led to the steady increase in turnover. At the same time, the export was developed, which expanded to countries such as Spain, Italy, Japan or Thailand, in parallel being formed its own national distribution network whose bases are laid in 2000, by opening new offices and offices.

In 2001, the Aslavital range was launched, based on 30 years of research on clay from the Apuseni Mountains, then in 2004 the Gerovital Plant range was modernized, and in 2006 the Gerovital H3 range was launched by Prof. Dr. Ana Aslan. In 2008, Farmec takes over the full rights to use the Gerovital brand and after two years launches the Gerovital H3 Evolution anti-aging range, with a revolutionary complex of ingredients.

If in 1968 Farmec was only a factory with 40 employees that produced about 20 cosmetics, today it is the largest domestic manufacturer of cosmetics, with over 600 employees and a portfolio of over 400 products. Founded over 40 years ago, Farmec research laboratories were the foundation of a direction that later became a tradition in Romanian cosmetics, to give life to original research. The fruit of these researches today bears the name of some famous brands, which have made a career on the Romanian and foreign market: Gerovital H3, Gerovital Plant, Aslavital, Farmec etc. Farmec & # 8217 products cover a wide range of areas and requirements of consumers, from household chemicals to body and skin care cosmetics.

At the beginning of this year, Gerovital cream, the first anti-aging product in the world, obtained the title of Superbrand 2013 in the category & # 8216Personal care & # 8217 within the evaluation that Superbrands Romania carries out every year for the recognition of brands with outstanding performances.

Another name that is important in the local economy of the last century is Clujana. Founded more than 100 years ago, Clujana is one of the companies with the most troubled existence. The company was founded in 1911, under the name & # 8216Leather Factory - Renner Brothers & CO & # 8217.

After the First World War, it became a joint stock company, changing its name to & # 8220Dermata & # 8221 and becoming the largest footwear factory in Romania. It was confiscated by the communist government in 1948 and renamed & # 8220Footwear Factory Janos Herbak & # 8221, then & # 8220Fabric Leather and Footwear Factory Cluj & # 8221, and finally & # 8220SC Clujana SA & # 8221.

In the & # 821780 years, the shoe factory became the largest of its kind in Eastern Europe. It had 8,000 employees, with its own tanneries, soles, shoes and rubber factories, and even a printing house. Those were the glory years of the factory that managed to export footwear made in Cluj to the most diverse corners of the world - apart from the ex-Soviet space, Clujana shoes even reached Canada and Australia.

This prosperous period lasted only until the Revolution, because with communism fell the trade agreements that the state company had with various states of the world. Subsequent managements failed to keep the company afloat, and at one point, in the early 2000s, the company put up for sale decades-old shoe stocks and sold the equipment to other factories in an attempt. to make the most of the legacy of another time.

In 1998 the factory was on the list of companies that were to be liquidated due to very high losses. After only a year, Clujana officially goes bankrupt, with a debt of 16 million dollars, and the almost three thousand employees it had are sent into collective unemployment.

Since 2003, the new shareholders decide to resume the activity. Also in 2003, the Government decided to transfer the majority stake in the property of Cluj County and the administration of the County Council. In 2004, a section was reopened, with only 35 employees, and the debt of 5 million euros to the state was converted into shares, AVAS becoming the majority shareholder, with 80% of the shares. The administration of the company was then transferred by AVAS to the Cluj County Council, which holds 93.16% of the shares, 6.83% of the shares being held by other shareholders.

Today, Clujana has 400 employees, a production unit and several stores in Cluj-Napoca, but also in Dej, Bistrița, Zalău and Târgu-Mureș. The production capacity is 2,000 pairs per day in the tailoring and sewing sections and another 1,300 pairs per day for sole. The company also has plans to expand into the local market and is preparing to open a store in Bucharest this year. About 90% of current production is exported, with the company trying to gain new markets in countries such as the Netherlands, Italy and Japan.

If in the cases of Farmec and Clujana both the factories and the brands were saved, through different solutions, Ursus is a brand that today is produced in other factories in the country, because the factory in Cluj was recently demolished, after 135 years of existence.

Brewing, which has been known since antiquity, has a long tradition in the heart of Transylvania. In the settlement called Napoca, during the Roman colonization, people prepared a drink called sabaia or cervisia, which was a beer-like drink. Over time, the preparation of this drink became a domestic activity, but during the Middle Ages it began to be produced for sale. A reference to a certain Jacob the brewer has existed in Cluj since 1362. Two centuries later, in the years 1573-1574, two other mentions speak of Martin Seres and Martin Serfezeo (serfezeo, in Hungarian, means brewer). An interesting detail is that along with these mentions are the prices at which the beer was sold. The unit of measurement used for both wine and beer was & # 8216eitelul & # 8217, which represented 1.35 liters. The price of a pint of beer was 1-2 dinars.

According to the information found in the National Archives, at the beginning of the 18th century a brewery was established in Cluj. The order of the Jesuit monks, which had its headquarters in the Convent of Mănăștur, Calvaria, established here a house of beer (Sorhaz in Hungarian), exploited by intermediaries who rented it. It was a common practice at the time, and other bishops in the country owned several breweries. The Jesuit monks were expelled in 1773, and the Roman Catholic Status took over the monastic domains in Mănăștur, including the brewery. During the 18th - 19th centuries, there were two breweries in Cluj: one located on the Morii Canal, demolished with the urban development works in the first half of the 19th century and the brewery of the Jesuit monks (then run by the Romanian - Catholic Status), appreciated as one of the oldest in Transylvania, according to the historian Octavian Buzea.

However, the foundations of what can be considered a real brewery are laid only in 1878. In the early 1900s, the last tenant of the factory was a Brasov resident, Czell Friedrich, who at the beginning of the twentieth century bought it and developed it. a. Between 1909 and 1912, the main building was built with fermentation sections, cellars, bottle and barrel filling sections, machine and boiler sections, as well as offices or houses.

A few years after the First World War, in 1927 the factory operated under the name & # 8220Czell Brewery & # 8221. Only beer was produced in the building in Cluj, the necessary malt being received from another unit belonging to Concern & # 8220Dr. Wilhelm Czell & # 8221 from Brașov, of which the factory was part. According to the historian Octavian Buzea, in 1927 the company & # 8220Ursus & # 8221 Fabrica de Bere S.A. was founded. who would have started his activity under this name starting with January 1, 1928.

After 1929, the concern & # 8220Dr. Wilhelm Czell & # 8221 sold his shares to the Turda Brewery, with which he merged. The equipment of the factory in Turda was then moved to Cluj, and this increased its production capacity by producing special blond (white) beer, and the brand & # 8220Gloria & # 8221, double malt black beer, specialties appreciated not only locally, but also in the surroundings. However, for some time, the Ursus Factory brewed beer in Cluj only in a place located in the center of the city, which bore the same name as the factory. The place was sold after the Revolution, but kept its name.

In the years of the Second World War, due to the economic situation of that period, the company concluded an agreement with Dreher - Haggenmacher S.A. from Oradea, to sell wines and liqueurs. Thus, a liquor section and a large wine warehouse were set up inside the factory. However, the convention was terminated after the transfer of the N-V part of Transylvania, in 1941, the date from which an increased beer production began again.

On June 11, 1948, the Ursus Brewery in Cluj and its malt production section in Turda (which returned to the Cluj factory in 1945) were nationalized. Becoming state-owned, the factory was organized under the name of Enterprise & # 8220Forward & # 8221, with the main field of brewing activity. From 1951 it became part of the company and & # 8220Clujeanul & # 8221, alcohol and vinegar factory, & # 8220Gherla & # 8221, alcohol factory, and the malt sections from Turda and Bistrița.

In 1958, due to the improvement of the production lines, the production of the first pasteurized beer in Romania began.
After the Revolution, Ursus was the first company privatized by public offering. The distribution began to expand to Bucharest and Constanța. At the same time, the new Premium was launched, Ursus being the first Romanian beer labeled & # 8220Premium & # 8221, but also the first to advertise on TV. A few years later, in 1996, it became the first Romanian canned beer.

In the autumn of 2009, the SABMiller company removed from the label the phrase & # 8216Bere Cluj & # 8217 that accompanied the well-known Urs, which is the image of beer, to the astonishment of the people of Cluj. The company's explanation was that this way the product acquires an extra globality that was wanted to be attributed to the beer produced in Cluj for more than 100 years.

At that time, the factory had sales of 1.4 hectoliters of beer, which represented 10 percent of the Romanian beer market. Shortly afterwards, however, in November 2010, the company decided to close the Cluj plant due to too high operating costs. In 2013, Ursus Breweries also decided to demolish the factory with a 135-year tradition. One of the major problems was that at the time of its construction the factory was on the outskirts of the city. Over time, however, the location became very central for Cluj-Napoca, making it very difficult to develop or expand.

A brewery was opened on the site of the former factory, which is decorated with elements that are part of the beer production process, which makes this place unique for Cluj. Today, Ursus Beer is produced in other Romanian factories of the South African company SABMiller.

In recent years, Ursus has won countless world medals that have brought him international recognition.

Another old Cluj-Napoca company, known nationally, whose brand still operates today is Napolact. The company was created on the basis of an old milk processing workshop, documented in 1905, which is said to be called & # 8220Atelierul lui Vlad & # 8221. Later, at the nationalization in 1948, the company became the Milk Industrialization Company Cluj, and later, Napolact, after the Revolution. The majority shareholder of the company is today the Dutch company FrieslandCampina. The company produces various varieties of milk, yogurt, cheese, cream and butter. Last year, the company gave up the production of the well-known Năsal cheese. Legend has it that some villagers stole the cheese of the Macave boyar and hid it in a cave, where they left it for a while, and the cheese caught a layer of mold, which gave it a special taste. Since then, it seems, the incident has been exploited to create a recipe based on which the boyar released a new type of cheese that he sold in stores in Cluj. The recipe was also used by the peasants after nationalization, until 2013 when the Dutch closed the factory in Țaga.

Napolact also owned the Napoca ice cream brand, which was manufactured in the unit in Baciu commune, located just a few kilometers from Cluj. The factory gave up two-thirds of its employees in 2005-2006 and was left with a workforce of 500 in 2008.

After the Revolution, other companies appeared in Cluj, some of which grew steadily and today have reached an impressive development and a European recognition. Among the most well-known new brands of Cluj are the lingerie manufacturer Jolidon, Banca Transilvania, the garment manufacturer Carmens, the beverage factory Prodvinalco, the IT company Arobs or Electrogrup, whose field of activity is energy infrastructure.


They can be cooked from any fish! Juicy and very tasty roasts!

I often cook fish fillets according to this recipe. They come out juicy, puffy and tasty!

INGREDIENT:

1 kg of hake fish

-vegetable oil for hardening.

Method of preparation:

1.Cut the onion into small pieces, pass the carrot through a large grater. Saute onion and carrot for 5 minutes.

2. Cut the hake fillet into equal slices and crush it in a blender until you get a homogeneous consistency.

3. Soak the bread in milk. Season the fish with salt and black pepper. Grate the melted cheese. Add 1 egg, onion with hardened carrot and bread. First mix everything with a silicone spatula and then by hand.

4. We prepare the roasts. For convenience, soak your hands in water and shape the grills. You give them breadcrumbs.

Fry them on both sides for 3 minutes and then put them in the preheated oven at 180 0 C for 20 minutes. Do not cover the tray.


Hake roasts. An extremely tasty recipe, not named in the days of release to fish. Few of us know that hake contains a wide range of substances that reduce the concentration of sugar in the blood.

Snacks and dishes from this fish are also recommended in the diet menu for diabetics. In fact, vitamins and minerals help to normalize the functioning of the thyroid gland. Regular consumption of hake helps to improve the functioning of the digestive system.

Fish contains substances that accelerate the elimination of toxins and poisons from the human body. Group B vitamins, contained in hake, normalize the activity of the nervous system, reduce the destructive effect of stress on the body, improve sleep.

Hake is also very good for the eyes. The use of this fish helps to increase visual acuity. The vitamins and minerals that enter the body through the use of cod help to strengthen bone tissue and prevent the occurrence of dental diseases and diseases of the musculoskeletal system.


Cabbage roasts & # 8211 even kids love them!

Dear amateur of delicious dishes, today we present you a wonderful recipe for roasts with cabbage and minced meat. Get the most delicious cabbage roasts & # 8211 as simple as they are brilliant. Although prepared quite simply and quickly, they get amazingly appetizing and flavorful. They can be served as a hot snack with a slice of homemade bread or at a family dinner with your favorite garnish. Prepare these roasts at least once and your family will be delighted.

INGREDIENTS

& # 8211 ground black pepper to taste

& # 8211 3-4 tablespoons sifted flour

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Remove the damaged cabbage leaves and cut into medium portions. Peel an onion, wash it and cut it into 3-4 pieces. Chop the vegetables using a blender or mincer.

2. Transfer the chopped vegetables to a bowl and add the minced meat and egg. Match the ingredients with salt and ground black pepper to taste. Mix the composition well.

3. Shape from the minced roast composition, then pass them through the plate with sifted flour.

4. Fry the roasts in a hot pan with vegetable oil on both sides, under the lid on low heat, for 5 minutes.

5. Then simmer the roasts in a pan with a little water for 10-15 minutes. Arrange the appetizing roasts on a plate. If desired, you can sprinkle them with your favorite greens. Serve the delicious and juicy delicacy with the greatest pleasure, along with your favorite garnish.

Note: You can also arrange the roasts in a baking tray, pour 2-3 tablespoons of water and cover them with a piece of cling film. Place the tray in the preheated oven at 180 ° C for about 15 minutes.


Roast with liver and potatoes & # 8211 a simple recipe for a very economical dish!

Today, dear lover of delicious dishes, we present you a special recipe for roasted liver and potatoes, in the pan. This dish is prepared a little differently, but very simple and from the most affordable ingredients. The warm and fragrant food goes well with any favorite side dish, grilled vegetables or a fresh salad.

INGREDIENTS

& # 8211 5-6 tablespoons sifted flour

& # 8211 3-4 tablespoons vegetable oil

& # 8211 ground black pepper to taste

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Boil the potatoes until they are ready, then grate them.

2. Peel an onion, wash it and cut it into large cubes. Peel the garlic.

3. Wash the liver well, cut it into large cubes. Chop the liver, garlic and onion, using the meat grinder. Put the chopped ingredients in a bowl. Then add the breadcrumbs, break the egg and season with salt and ground black pepper to taste. Homogenize the composition. If the composition is too liquid, add a little more sifted flour.

4. Put about 5-6 tablespoons of flour in a plate.

5. Shape from the composition obtained roasts of a round shape, then pass them through the flour plate.

6. Fry the appetizing roasts in a hot pan with vegetable oil, 1 minute on each side, over high heat, then reduce the heat and fry for 7-9 minutes, until ready.

7. Place the flavored roasts on a plate and serve with your favorite garnish or lettuce.


Video: PARJOALE DIN CARNE DE PORC moi si suculente (July 2022).


Comments:

  1. Mars Leucetius

    In my opinion, the topic is very interesting. Let's chat with you in PM.

  2. Zubair

    It was specially registered at a forum to tell to you thanks for support.

  3. Torrey

    No your business!



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