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Potato dumplings with sweet and spicy pork sauce

Potato dumplings with sweet and spicy pork sauce



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For ragu: the pork is washed, left to dry, cut into cubes and chopped in a meat grinder or food processor. Put in a large pan (I used a wok) 3-4 tablespoons of olive oil. Finely chop the onion and cook. Add the minced meat, cook over medium heat until hot and always mix in the meat with a wooden spoon until the meat is tender (not to pile up). Add salt and let it cook until the juice is reduced. Add about 300 ml of red wine, leave until the wine is reduced by half. Stir from time to time… After the wine has dropped (after about 15 minutes), add the freshly ground pepper, hot pepper jam, donut paste, finely chopped canned tomatoes + 2-3 tablespoons of canned oil, thyme, canned tomatoes. Mix all the ingredients and let it simmer for another 10 minutes. Again the sauce started to decrease and for the last time we add a little red wine (50-100 ml), smoked paprika, finely chopped parsley. Let it simmer for another 5-7 minutes. It is important not to lower the sauce at all… we will need it when the food will go in the oven with dumplings… they will absorb from the sauce and we risk that after cooking the food will come out dry, without sauce.

For dumplings: wash the potatoes with their skins with an abrasive sponge. Boil the potatoes in salted water until they are penetrated in three quarters. Do not crush them, when we insert a fork in them it enters almost easily… Drain the potatoes, put them under running cold water, change the water about 2-3 times and let them cool. We peel them and put them on the grater with big holes. Add salt and pepper, freshly grated nutmeg, 1 tablespoon butter and 2 tablespoons flour, baking powder and baking soda. Mix lightly by hand until a dough is formed. If you still need to add 1 tablespoon of flour, this depends on the potatoes… I added 1 tablespoon of grated flour, the result was a slightly soft, non-sticky dough. It is important to add as little flour as possible, this way the dumplings do not come out hard… Let the dough rest for 10-15 minutes. We form medium-sized dumplings with lightly floured hands.

I put the minced meat mixture in a heat-resistant tray, over the meat I put the potato dumplings, with space between them. I took a large piece of baking foil, passed it through a stream of water, squeezed it lightly, straightened the paper and placed it over the dumplings (see photo). I put the tray in the oven heated to 180 degrees for 25 minutes, I removed the paper and I put the tray for another 5 minutes in the oven. I sprinkled freshly chopped parsley, served hot food. You're welcome!!


Tomato soup with Bavarian dumplings

This came out very good and consistent tomato soup with Bavarian dumplings!

I really liked the Bavarian dumplings when I discovered them preparing it Chicken meatballs recipe with Bavarian dumplings and game sauce, for the challenge Weekend with increase.

I've made them a few times since then, and today I said to try them in a sweet and sour tomato soup.
They matched this soup very well!


Peel the potatoes and boil them in salted water.

When the potatoes are cooked, grind and mix with cheese, starch, salt, pepper and parsley.

Knead the dough obtained, then spread it on baking paper, to a thickness of 1 centimeter and cut into strips.

The sticks obtained are fried in hot oil, until they acquire a golden color.

Gigi's advice

In order to be able to spread the dough more easily, place it between 2 sheets of baking paper, then spread it to the desired thickness.

That's it, the potato stick recipe is ready, I recommend you try it, it's delicious!

I also enjoy cooking!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.


Let me tell you what ingredients I used for Sos ragu the slowcooker, a simple recipe

  • -1.8 kg of beef pulp
  • -1kg of pork belly (lap, piece of meat with fat)
  • -300 g of onion
  • -200 g of carrots
  • -100 g celery root
  • -a few celery leaves
  • -1 l thick tomato juice
  • -Olive oil or 50 g butter
  • -salt
  • -pepper
  • -basil

  • Boil the ingredients under the lid to shorten the cooking time
  • The dumplings rise to the surface when cooked
  • For a larger and varied amount of food, you can also use portioned meat from a whole chicken & # 8211 without removing bones or skin.
  • Another variant of the recipe can be with bacon added to the pan with the meat
  • The boiled water should cover the meat, because it will drop after the first boil
  • For better control over the recipe, you can fry the meat, then remove it before adding onions.
  • You can remove the lid and leave the meat on the fire for a few more minutes, if you think the sauce is too liquid or too large.
  • You can replace the parsley with the larch, which has a more intense flavor
  • If you add mineral water to the dumplings, they will come out more airy and fluffy
  • If you want the dumplings not to absorb sauce at all, you can boil them separately
  • For serving, paprika does not need salads, because the food itself is consistent enough
  • Chicken bell pepper is suitable for serving especially in autumn and winter, when you feel the need to consume a hot dish.
  • Polenta
  • Mashed potatoes
  • Natural potatoes
  • Homemade noodles with greens.

How do we prepare the Duchesse potato recipe?

Put the whole potatoes to boil. When they are ready, peel them and grind them.

Over the mashed potatoes add butter, salt, nutmeg, cheese, eggs and mix.

The composition is placed in a pos for decoration with a large end and a star shape.

In the tray in which I put baking paper, the shapes are made with the help of pos.

I decorated them, but they can also be left simple.

Duchesse potatoes are baked at a temperature of 220 degrees Celsius, ventilated oven, for 15-20 minutes until golden.

Serve hot, as a side dish or as an appetizer. That's all, the recipe is ready. & # 128578

I highly recommend you to try this recipe and come back and tell me how it turned out.

I enjoy cooking and good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.


"Color in the plate" with party Radu Dumitrescu & # 8211 new show on TV Paprika

"Color in the plate" with Radu Dumitrescu & # 8211's new show on TV Paprika. Tasty recipes from seasonal ingredients take color on TV Paprika, cooked with industry guests and entrepreneurs, but also celebrities from other fields, such as actor Constantin Cotimanis, lifestyle and nutrition coach Cori Grămescu, stylist Adina Buzatu.

Tonight (October 19, 2020) on TV Paprika, a new culinary show begins that we can't wait to watch. It's called "Color in the plate" and the host of the show is Radu Dumitrescu, one of our favorites. From 21:00, Monday to Friday, we will be delighted with Radu's recipes, but also those of his guests, among whom are: Cori Grămescu, Adina Buzatu, Constantin Cotimanis and many others that we leave you to discover.

"My kitchen revolves around the season," says the chef, who uses mushrooms in the fall, and meat, celery and cauliflower as the main ingredients in the winter. Viewers will learn to make & # 8211 among others & # 8211 risotto with veal tongue and celery cream, cauliflower cauliflower with smoked trout and horseradish or mountain rooster with mashed celery, vanilla and almonds.

Former bank manager, Radu Dumitrescu is & # 8211 for a decade & # 8211 on his own. In 2011 he got his first job as a cook in Spain. Returning to the country after a while, he was guided in gastronomy by Răzvan Exarhu.

Because we know you're looking forward to trying her recipes, here are the main ingredients for today's show's recipe. Find out from 21:00 how to prepare and put a lot of color on the plate.


Plum dumplings

The boiled potatoes are peeled and placed on a large grater in a large bowl.

Add whole eggs, salt and flour to the composition, but not all at once, but 2-3 tablespoons at a time. Mix the composition until you incorporate the flour and the result is a firm but slightly sticky dough.

Put half the water in a pot and boil it with 1 tablespoon full of salt.

Remove the seeds from the plums and place them in a bowl.

When the water is close to boiling point we start shaping the dumplings. With a spoon we take dough and with a slightly floured hand we make a hollow where we put half a plum. If they are small, we can put a whole one, it's even tastier. Cover the plum with dough and form a compact ball that we put on a floured surface. We do the same with the following.

Put the dumplings in boiling water. At first they will all go to the bottom but with a spoon we move them easily so that they do not stick. When the water starts to boil again, they will rise to the surface on their own.

The dumplings should boil for about 10 minutes from the time they rise to the surface, then with a spoonful of foam we take them out and pass them through the breadcrumbs.

The breadcrumbs are very good if we make them from homemade bread.

Cut the bread slices into small cubes and place them in a baking tray on the grill.

We do not move away from the oven for a minute, but we keep our eyes on the tray, stirring and turning the pieces of bread. This thing doesn't take long, only 6-7 minutes maximum. We take them out and let them cool. All we have to do is put them in the robot and mix them, and if we want a fine breadcrumbs, we put them in the blender for another 2 minutes.

Heat the butter in a pan and pour the breadcrumbs over it. Mix lightly and fry it very little, so that it changes color.

Add sugar to taste in breadcrumbs or we can not put at all. It depends on everyone's tastes.

I have known this recipe for plum dumplings since I was 12-13 years old and since then I have been doing it whenever it is the plum season and not only.

I have tried other recipes over the years but I came to the conclusion that this old recipe is one that never fails and dumplings remain soft and tasty the next day, after they are cold.


Sos ragu alla bolognese reteta clasica italiana

Sos ragu alla bolognese. Bolognese sauce (bolognez) for pasta is prepared from minced meat with tomato juice and specific flavors. A ragout that combines with cooked pasta or lasagna, cannelloni. A classic of Italian cuisine. It can be prepared in larger quantities and stored for other dates.

The bolognese or bolognese sauce (pronounced & # 8222bolonieze & # 8221 or & # 8222boloniez & # 8221) has its origin in northern Italy, in the city of Bologna, as its name suggests. A pasta recipe with meat that was written to be & # 8222bolognese & # 8221 dates from 1891 and is found in the cookbook of Pellegrino Artusi. The recipe used now differs somewhat from the initial one and there are many variants, but the established one is the recipe recorded for the first time by the Accademia Italiana della Cucina only in October 1982.

Many people don't feel like cooking pasta sauces for hours and, unfortunately, they buy them in stores, in jars. Make an effort and prepare them at home! It does not compare the taste and aroma of those at home with those on the shelf & # 8230 In addition, you can prepare larger quantities of certain sauces (such as this one, ragu alla bolognese sauce) to keep in jars. In the student dormitories in Cluj or Timisoara there were serious supplies of bolognese sauce in a jar, made by the students' mothers. See below how to proceed.

Although the world knows about & # 8222 spaghetti a la bolognese & # 8221, the pasta used by Italians together with this sauce are the wide ones: tagliatelle, pappardelle, fettuccine but also tubular pasta like rigatoni or penne. The picture below is taken by Oana even in a restaurant in Bologna.

Here is the recipe these homemade pasta. It is enough to boil them for 2-3 minutes in boiling salted water, drain them and immediately dip them in the pan with ragu alla bolognese.

The secret of this sauce is to cook long, slow, over low heat and patiently. The recipe and procedure are extremely simple, the sauce cooks almost on its own, but it takes several hours. read on the blog Andrei Constantinescu (Mint & Rosemary) & # 8211 graduate of the prestigious faculty & # 8222Culinary Arts at the University of West London & # 8221 & # 8211 that the cooking of this sauce was entrusted to porters (or porters) from various Italian buildings. They boiled it slowly on a small stove mounted in the booth at the entrance. She also explains to us why it is preferable to cook slow to fast (in a pressure cooker for example): by both you get soft meat but not flavors! When boiled quickly in kukta (pressure cooker), the aromatic molecules in the food volatilize quickly.

Most recipes recommend the use of beef / beef in combination with a little pancetta (salted, seasoned and dried pork breast). Instead of pancetta you can use raw pork breast or bacon, kaiser. You can also make ragu alla bolognese sauce from the whole piece of meat, breaded with pancetta. Only at the end it is crushed with a fork. Do you realize how well it should be boiled?

In some recipes there are mixes of minced beef with pork (at Giallo Zafferano). Some indicate the use of plain or combined olive oil with butter, dry white wine or milk, etc. But all contain thick tomato juice (mashed or canned tomatoes) as well as some vegetables: carrots, onions, celery stalks (celery).

The only spices are salt and pepper, so it's not about the "Italian herbs" that people put in any pizza or pasta recipe. No oregano, basil, rosemary or thyme. No ketchup!

With this ragu is made the famous lasagna & # 8211 see recipe traditional Italian here.

The truth is that this ragu alla bolognese sauce is tasty and flavorful from good slow-cooked beef. You will see what a spectacular transformation the sauce will undergo after 2.5-3 hours of cooking! Only then does it begin to look like a real ragu alla bolognese.


Searched words "pork-in-the-oven"

For ragout: the pork is washed, left to dry, cut into cubes and chopped in a meat grinder or food processor.

Wash the ribs with cold water and wipe them with kitchen towels, then place them in a pan greased with a little oil. Separately, onions

The meat is boiled in about 2 liters of water with a teaspoon of salt and boiled until it penetrates halfway. He lets go

Meatballs with sesame: mix the minced meat with 1 grated boiled potato, with the spices and beaten egg, add flour and

We weighed the meat (it can be made with beef, pork, poultry) and then chopped it. I have sliced ​​onions and sliced ​​peppers

These "peras" or "coxas de frango" can be found in all pastry shops, bars and supermarkets in Portugal, even frozen. Of

You can use minced meat or pork and a piece of smoked bacon that you give through the mincer with 3 onions. it

Take the sliced ​​muscle, put a slice of ham, a slice of cheese, then alternate with a piece of meat, continuing until

I thought of making a steak in the earthen pot that I usually use for sarmale. As a result: I cut

Rolls: Cut the meat into slices, beat and grease with butter. Separately chop the onion, mushrooms, peppers, heat very much

Wash and wipe all the vegetables with water, wash the meat and cut it into large pieces. Put the olive oil in a pan and add the meat and vegetables

This recipe is inspired by a recipe read on Adriana's blog..The starting recipe is with pork tenderloin and I adapted it too

Chop the onion and garlic and put them in oil. Then add the minced meat (I used beef + pork)

Rinse the piece of pork liver and boil it with water, pepper, an onion and a little garlic powder, when it is boiled, remove it,

Cut the pork tenderloin so as to obtain a thinner and whole strip. Beat the meat on both sides. Finely chop the tomato

The cabbage leaves are washed, the stalks are cut and if the cabbage is too sour or too salty, the leaves are kept in water for about 20-30 minutes.

I made the dough in the bread machine and put the ingredients in the order written above. When the kneading program is over, remove

The potatoes are washed and boiled in their skins, and after they have been cooked, they are cut into thin slices. The zucchini is cut into 1 cm thick slices,

Cut the meat into thin slices, beat as for the slices, season with salt and pepper. Put 1 teaspoon oil in a pan.

A very good steak, made of lean, tender and filling meat! For a Sunday lunch or with guests at the table is only good

Slice the meat into thicker slices, grease them with mustard, then season them on all sides and place them in a yenna dish. Onion

Beef and pork go through the meat grinder through a large sieve. I wash the rice well, well and put it to swell. The drain,

The meat, fresh of course, is quickly washed under running water and dried with a napkin.

For the dough, I mixed the liquid ingredients, then I added the yeast, sugar, salt and, gradually, the flour. Resulted

We prepare the marinade from the ingredients I mentioned above. We put them all in a bowl or box with a lid (that's how we did it

Heat the oven. Cut the pork into small pieces and put it in the magic bag with the spices. Mix well. Cut the slices