New recipes

Cabbage

Cabbage

I used sauerkraut, rinse ... prepare the slices, clean the back.

Finely chop the onion, grated carrot and rice and cook a little. After it cools a little, mix with the meat and dill.

We prepare the stuffed cabbage: in the pot we make we put 2 tablespoons of olive oil, we put finely chopped cabbage, and the stuffed stuffed cabbage.

Put enough water to cover the sarmales, put an aluminum foil over the pot and put it in the oven for about 2 hours.

After a while, sprinkle with wine and fill with water, add the tomatoes and a few bay leaves.

Serve with polenta


800 g minced chicken

We prepare the cabbage like this: we take out the back, we put a spoonful of salt and we put it to scald in the hot water with a little vinegar so that it does not crush

Then we open each sheet and cut that thick rib from the spine

We prepare the filling like this: Heat the finely chopped onion in a tablespoon of oil and then leave it to cool. Add the meat, softened rice and spices (salt and pepper). Mix the composition well and start packing the sauerkraut. We place them in a special clay pot for sarmale, we add the bay leaves and thyme and let them simmer until the rice softens. According to preference we can put 2-3 chopped tomatoes or a tablespoon of broth

Serve with polenta and sour cream.

Try this video recipe too


Veal fillets with pork

Veal fillets with pork, dill sauce, cream or yogurt. Sarmale in beef sheets recipe.

Sărmăluțe in vine leaves & # 8230 hm, I confess that I didn't do it until yesterday. This first time, however, he offered me a very tasty dish, which was immediately accepted and loved by all members of the family, so I'm sure I'll do more.

My grandmother and mother used to make sarmale every summer in vine leaves with both meat and fasting stuffing (with rice and mushrooms). I remember liking both options very much. So it may seem strange that I did not deserve to do them myself. The reason why I did not start cooking these delicious sauerkraut in vine leaves at home was that my daughter, as a child, rejected them so vehemently that I immediately excluded them from the recipe. family. Strange thing, now that I came up with the idea to do them, they loved it too. He also asked for a supplement! It is very certain that there will be many replays of yesterday's experience in my kitchen.

I usually don't accept too many suggestions from readers when it comes to choosing what recipes to make for the blog. It doesn't seem normal for me to make "custom recipes" and if I accept & # 8230 Brrr, I'm scared to think about where it might end up! I woke up smiling, however, two or three days ago when I read the comment of a reader who asked me about a recipe for sarmale in vine leaves with dill sauce, as they are done through Banat. I hadn't eaten anything like this myself in about twenty years. I instantly felt like it and I thought hey, why not? Let me do it!

Here is the meaning of yesterday's post, that about dill sauce :). The combination of dill sauce with sarmale in vine leaves is a delight!

The fact that I have no experience with sarmale in vine leaves should not discourage you from trying the recipe exactly as I wrote it. I researched seriously, from authoritative sources. I say sources such as: mother (by phone). Mother-in-law and sister-in-law (during a long meeting, we discussed the subject for a good hour). Of course, let's not forget Mrs. Silvia Jurcovan either. What should be kept in mind is that the sausages in vine leaves can be filled with meat fillings (pork, beef, why even chicken) or fasting, that they are rolled like the usual sarmales from cabbage leaves and are cooked a bit as.

And the main argument for which it's worth trying the recipe is that if they did so well for me the first time, why wouldn't you succeed too?


Sarmalute - Recipes



Ingredient:

For sarmale:
3 cabbages of about 750g each
1kg minced pork
125g rice
3 onions
3 tomatoes
1 sachet of lamiae salt
Salt, pepper, paprika to taste
A bunch of dried dill
3 bay leaves
Oil

For polenta:
250g Malay
Salt
1l 1/2 apa

Method of preparation:
Peel an onion, finely chop and fry in oil. When the onion becomes glassy, ​​add a teaspoon of paprika and mix. When the onion is high enough, add the rice and leave it on the fire for about another 2 minutes.

Put the minced pork in a bowl, add salt and pepper to taste and mix. Over this composition add onion and rice hardened and cooled, previously, mixing the composition until smooth.

In a pot, put 2 liters of water, salt to taste and put it on the fire until it boils. In this juice we burn the raw cabbage leaves. We put them one by one in the water and leave them until they become soft enough to roll the wire.

To fill the stuffed cabbage, we can use either whole cabbage leaves, or if they are too big we cut them in half. Spread the leaf on the chopper, put a spoonful of filling on the leaf and then wrap the wire. The wire does not necessarily have to be packed at both ends, the filling does not spread if we pack it only at one end.

Put the dried dill in two cabbage leaves and roll it.

We cut the remaining cabbage leaves into small pieces.

We put the tomatoes on the grater.

In a pot large enough for the amount of sarmale that we prepare - in this case a 5 L pot was needed - we put on the bottom of the oil pot then we put the finely chopped cabbage, over we add the rolled dill in the cabbage leaves, bay leaves and roasted tomatoes. Over all this we start to put the stuffing.

Sprinkle a layer of finely chopped cabbage over the sarmales.
Prepare the juice in which the sarmales are boiled in 2 l of water, 2 tablespoons of salt and a teaspoon of lemon salt. Pour this juice over the sarmale, in the pot and put them to boil on the right heat for about 2 hours.

We can serve the sauerkraut with sour cream and polenta.
Mamaliguta is prepared this way. We put 1l ½ of water in a pot, salt to taste and when the water starts to boil we add the malai in the rain. Stir continuously with a fork or a wooden spoon, so that it doesn't stick. Let it boil for about 20 minutes. Towards the end of the cooking process, if in some cases we want to obtain a very fine and creamy polenta, we put the blender in the pot with polenta - while the polenta is still boiling - and mix until we notice that it becomes creamy. .




The complete recipe, in pictures, can be downloaded here: Cabbage rolls in cabbage leaves (PDF format)


Lazy buns in the oven & # 8211 a delicious dinner for your loved ones, prepared easily and quickly!

Today we present to you, dear lover of delicious dishes, a successful recipe for lazy cabbage rolls in the oven. You will get a very tasty, appetizing and filling dish. The food is easy to prepare, even without hassle. Choose the sauce you like from the recipe below and prepare a delicious and flavorful dish, perfect for dinner with your dear family.

INGREDIENTS

Note: see Measurement of ingredients

INGREDIENTS FOR SAUCE NO.1

& # 8211 pepper with lemon to taste

Note: see Measurement of ingredients

INGREDIENTS FOR SAUCE NO.2

& # 8211 pepper with lemon to taste

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel 1 onion and cut it into small cubes. Wash the sweet pepper, remove the stalk with seeds and cut it into cubes. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and chop finely.

2. Fry the onion, pepper and carrot in a hot pan with vegetable oil. Then add the chopped garlic. Stir in the vegetables.

3. Cut the cabbage into small pieces. Wash and scald the rice.

4. Combine the minced meat with the rice and cabbage in a bowl. Mix the ingredients well and season with salt and ground black pepper to taste. Break 2 eggs into the bowl with the ingredients and mix the composition well.

5. Model 9 meatballs from the obtained composition. Place the meatballs in a rectangular, heat-resistant baking dish. Cover the meatballs with 1/2 of the amount of fried vegetables.

6. Prepare sauce no. 1: mix in a bowl the tomato paste with 4 tablespoons of cream, hot water (750ml), salt and pepper with lemon to taste. Mix the ingredients well. Pour the sauce into the form with the meatballs. Cover the form with a piece of aluminum foil and put it in the preheated oven at 200 ° C for 50-60 minutes. Baking time depends on each oven.

7. Shape the remaining minced meat into pieces and place them in a baking dish with a diameter of 26 cm. Cover the roasts with the remaining fried vegetables.

8. Prepare the sauce no.2: mix in a bowl 3 tablespoons of cream with 2 tablespoons of mayonnaise, salt, red paprika, lemon pepper and pour hot water (750ml). Mix the sauce well and pour it into the baking dish.

9. Cover the mold with aluminum foil and put it in the preheated oven at 200 ° C for 1 hour. Baking time depends on each oven.


Lamb shanks in linden leaves (old recipe from the Romanian village)

Sarmalute of lamb, & icircn linden leaves! Couldn't recipe more & bdquode season & rdquo like this! Because an old friend just called me & ndash & icircn the kitchen, my dear ones, only friends who know how to nibble a wire well & ndash have friends and she told me about her first book of recipes collected from the parts of the country where she left & icircn world, I couldn't help but ask you for some recipes for your lordship. Gina Bradea comes, on one thread, from the area of ​​the B & acircrlad hills, and on the other thread, from Dobrogea hercinică.

And in Italy, where she spent her life, she could not indulge in pasta and risotto, remaining a fan of cabbage rolls. Of the local sauerkraut, which he knows how to prepare according to about 7-8 recipes. & Icircntre them, and this, of sarmalute of lamb.

Not long ago, Gina published a book called & bdquoGood appetite. with Gina Bradea! & rdquo And I'm sorry you keep coming to me just reading it! Let's start cooking it too! For today, we will cook from her book. Lamb chops & icircn tender lime leaf (because you just didn't want & icircn acacia leaf & acircm!). But it would be just as well to wrap this sarmau and & icircn stevia, spinach, horsetail or loboda, gulie leaves or even larch, because it's just about Moldavian sauerkraut, which are tiny-tiny-tiny! The women of the Roman village worked for hours on end to fill the cauldron or the big clay pot and to boil them in ovens or on the pirostrii!

Hey, lamb sarmalute & icircn linden leaves !?
But let's not dwell too long - that Moldovans, you know, gentlemen, are good to talk about - and let's move on to the recipe in question.


PINE SEEDS (Sanobar) are edible seeds that come from about 20 species of pine trees around the world. The best known in Europe are the seeds of Pinus Pinea. Pine seeds have a nutty, buttery aroma with a discreet coniferous scent that gives them freshness. By frying, it intensifies its aroma. It is added to meat or fish dishes, salads and rice. Pine seeds are sold peeled and raw in supermarkets, health food stores and in Arab / Turkish butchers. They keep away from moisture because they rancid quickly.

LINTEA (Ades) is an annual leguminous plant, native to the Middle East whose seeds are edible. There are several varieties of lentils - the seeds differ both in terms of color (orange, green, dark green, brown) and the size and cooking time.

Order the book right now!

For just 30 LEI get over 200 pages of illustrated recipes, practical tips and details about ingredients (including preparation methods).

For orders please contact us at (004) 0722 203 374 or using the Contact section


PINE SEEDS (Sanobar) are edible seeds that come from about 20 species of pines around the world. The best known in Europe are the seeds of Pinus Pinea. Pine seeds have a nutty, buttery aroma with a discreet coniferous scent that gives them freshness. By frying, it intensifies its aroma. It is added to meat or fish dishes, salads and rice. Pine seeds are sold peeled and raw in supermarkets, health food stores and in Arab / Turkish butchers. They keep away from moisture because they rancid quickly.

LINTEA (Ades) is an annual leguminous plant, native to the Middle East whose seeds are edible. There are several varieties of lentils - the seeds differ both in terms of color (orange, green, dark green, brown) and the size and cooking time.

Order the book right now!

For just 30 LEI get over 200 pages of illustrated recipes, practical tips and details about ingredients (including preparation methods).

For orders please contact us at (004) 0722 203 374 or using the Contact section


Veal fillets with pork

Veal fillets with pork, dill sauce, cream or yogurt. Sarmale in beef sheets recipe.

Sărmăluțe in vine leaves & # 8230 hm, I confess that I didn't do it until yesterday. This first time, however, he offered me a very tasty dish, which was immediately accepted and loved by all members of the family, so I'm sure I'll do more.

My grandmother and mother used to make sarmale every summer in vine leaves with both meat and fasting stuffing (with rice and mushrooms). I remember liking both options very much. So it may seem strange that I did not deserve to do them myself. The reason why I did not start cooking these delicious sauerkraut in vine leaves at home was that my daughter, being a child, rejected them so vehemently that I immediately excluded them from the recipe. family. Strange thing, now that I came up with the idea to do them, they loved it too. He also asked for a supplement! It is very certain that there will be many replays of yesterday's experience in my kitchen.

I usually don't accept too many suggestions from readers when it comes to choosing what recipes to make for the blog. It doesn't seem normal for me to make "custom recipes" and if I accept & # 8230 Brrr, I'm scared to think about where it might end up! I woke up smiling, however, two or three days ago when I read the comment of a reader who asked me about a recipe for sarmale in vine leaves with dill sauce, as they are done through Banat. I hadn't eaten anything like this myself in about twenty years. I instantly felt like it and I thought hey, why not? Let me do it!

That was the point of yesterday's post about dill sauce :). The combination of dill sauce with sarmale in vine leaves is a delight!

The fact that I have no experience with sarmale in vine leaves should not discourage you from trying the recipe exactly as I wrote it. I researched seriously, from authoritative sources. I say sources such as: mother (by phone). Mother-in-law and sister-in-law (during a long meeting, we discussed the subject for a good hour). Of course, let's not forget Mrs. Silvia Jurcovan either. What should be kept in mind is that the sausages in vine leaves can be filled with meat fillings (pork, beef, why even chicken) or fasting, that they are rolled like the usual sarmales from cabbage leaves and are cooked a bit as.

And the main argument for which it's worth trying the recipe is that if they did so well for me the first time, why wouldn't you succeed too?


Fasting sarmale with soy granules

Fasting sarmale with soy tasty, sweet, slightly spicy granules. Prepared most often during fasting. These fasting sarmale with soy can be served both hot and cold with polenta and hot peppers.

How they are made Fasting sarmale with soy follow the steps in the recipe.

From soybeans we can also prepare moussaka or meatballs. From soy cubes I recommend Soy stew with vegetables.

fasting sarmale with soy & # 8211 recipe


PINE SEEDS (Sanobar) are edible seeds that come from about 20 species of pine trees around the world. The best known in Europe are the seeds of Pinus Pinea. Pine seeds have a nutty, buttery aroma with a discreet coniferous scent that gives them freshness. By frying, it intensifies its aroma. It is added to meat or fish dishes, salads and rice. Pine seeds are sold peeled and raw in supermarkets, health food stores and in Arab / Turkish butchers. They keep away from moisture because they rancid quickly.

LINTEA (Ades) is an annual leguminous plant, native to the Middle East whose seeds are edible. There are several varieties of lentils - the seeds differ both in terms of color (orange, green, dark green, brown) and the size and cooking time.

Order the book right now!

For just 30 LEI get over 200 pages of illustrated recipes, practical tips and details about ingredients (including preparation methods).

For orders please contact us at (004) 0722 203 374 or using the Contact section


Video: 看到朋友分享美食媳婦沒忍住隔天就準備一盆. See friends to share food, I want to eat, cook yourself (January 2022).