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Because it is the day of the Annunciation and because it is eaten over, I could not help but prepare something over .................... so I invite you to dinner, I am waiting for you, you are my guests.
- 4 pieces mackerel
- 8 pickled cabbage leaves
- lemon juice
- 1 glass of dry white wine
- olive oil
- salt pepper.
Preparation time: less than 15 minutes
RECIPE PREPARATION Mackerel "dressed" in sour cabbage leaves:
We clean and then wash the pieces of fish. We sprinkle with salt and pepper each piece of fish both inside and outside. We sprinkle with lemon juice and then we "dress" each piece of fish separately in 2 sheets of sauerkraut that have were washed and desalted beforehand. Season with thyme. In a pan greased with olive oil place the fish and then pour the wine and a glass of water. Cover the pan with aluminum foil and bake for about 30 minutes. then remove the foil, sprinkle the fish pieces with the sauce from the tray and put in the oven until everything is well done and browned.
It is delicious .
I wish you good luck!
Pork steak in sauerkraut leaves in Romanian dish
Pork steak in sauerkraut leaves in Romanian dish, a steak that, dressed in sour cabbage leaves, will have a special taste. I tried this option only because then I wrapped everything in a puff pastry net, it's about the Pork Cutlet recipe in cabbage leaves and dough.
That was great too, so click on the picture to see the recipe. I hope you enjoy both ideas.
800 g pork breast or chop
2-3 sprigs of thyme
5-6 was large sour cabbage leaves
Method of preparation:
Prepare the marinade from the above ingredients. I did not give weights, as everyone has their preferences for some ingredients, so you do it to your taste. I used a beautiful piece of pork breast with mice, which I cut in two directions.
We stuff the piece well on the meat in the marinade and keep it covered with a cold foil for a few hours. Remove, wipe marinade with paper towels, grease with butter / margarine then in a Teflon pan put a crust on all sides and then dress it in sour cabbage leaves. If the cabbage leaves are too sour, they are boiled for 2-3 minutes, and when they cool, we put the piece of meat in them.
Because now I forgot to take the picture, the principle being the same, I show you the picture from the other recipe, to give you an idea how to do it.
Dietary stuffing they are surprisingly tasty and I say this because usually when we think of sarmale, we automatically think of fatty pork, a little smoked or ribbed bacon for extra flavor and a few tablespoons of sour cream added when I enjoyed it. Well yes dietary sarmalutes they do not contain any of the above goodies, but I guarantee they are absolutely delicious. They were a real surprise for us and I confess without any remorse that I ate about 6 on the first day. With hot peppers!
Because I wasn't sure how to do some dietary sarmale like pork sarmales, I got on the phone and called mommy. I told him I needed a stuffing without rice and lean beef. After a short moment of thinking, he gave me the recipe for my aunt, which I implemented, with a few modifications, of course. They turned out so good that I was really pleasantly surprised.
And because I wanted them to be really good, I prepared the sauerkraut in the Romertopf clay pot, purchased from Germany. If you want to make them in a clay pot, you must keep in mind some small aspects related to the use of clay pots.
- Before use, keep the clay pot completely submerged in cold water for 30-45 minutes. If we use it for the first time, we immerse it in cold water for 1-2 hours.
- The clay pot is always placed in the cold oven. Otherwise, due to the thermal shock, it might crack and we certainly don't want this, right?
- My pot is glazed, but the lid is not. That's why I use a little detergent when I wash the dish and for the lid, I use a little baking soda and a toothbrush.
- After washing the Romertopf dish, let it dry very well and then store it in a dry and ventilated place.
Dietary Ingredient & # 8211 Sarmale
- 1 large sauerkraut
- 1 kg of lean beef
- 2 medium carrots
- 1 large onion
- 4 medium tomatoes
- 1/2 small zucchini
- 4-6 tablespoons of good quality white wine
- 50 ml water
- 2 tablespoons smoked salt
- 1 large red bell pepper
- fresh thyme
- 100-150 ml of tomato juice
- the water
Preparation & # 8211 Dietary sarmale
- As we know, the beef is much weaker than the pork and the stuffing with beef for sarmale must be & # 8222 enriched & # 8221 so that the sarmale does not come out compact and with a not very inviting taste.
- Mix the minced meat with the carrots, onion, peeled zucchini and seeds, all given through the grater with small holes.
- Add the grated tomatoes (to grate them without problems, cut the tomato in half, remove the seeds, and then press it on the grater. The remaining peel is discarded).
- Mix water with wine and 2 tablespoons grated smoked salt. If you don't have it, add normal salt to taste. Add this mixture to the cabbage rolls, season with salt and pepper and knead well.
- Carefully open the cabbage leaves (if the cabbage is too salty or too sour, let it soak in cold water for about 30 minutes or as long as it takes to get the taste we want).
- Form the sauerkraut and then place them in layers in the clay pot (on the bottom of the pot and between the layers, I put the chopped cabbage). Among the sarmale, we put the pieces of red bell pepper, peppercorns and fresh thyme.
- Cover the sarmales with a layer of chopped sauerkraut, add a few slices of red pepper, thyme and peppercorns.
- Mix the tomato juice with about 400 ml of water, and pour it over the sarmale. Pour the water until it starts to show through the top layer of sarmale.
- Cover the dish with its own lid and put it in the cold oven. After I put it in the oven, I set the oven at 170 ° C and when it reaches this temperature, I set it at 180 ° C.
- The sarmales are baked in about 3 hours. After 3 hours, we taste a wire and if it is done, we keep them for another 30 minutes, but without a lid, so that they brown nicely.
- We serve them with Greek yogurt and hot peppers.
These sarmales can also be consumed in the Dukan Diet, starting from the cruise phase.
Brine of faces
Brine of faces recipes: how to cook brine of faces and the tastiest recipes for fried crucian, mackerel brine, perch brine, mackerel fish brine, baked carp brine, bacon brine, pickles in winter brine, whole apple cake with burnt sugar cream, leg baked chicken in aluminum foil, sauerkraut in sauerkraut in clay pot.
Brine of faces
Food, Fish dishes, Over 5 pieces of crucian, 1 sachet of fish spices, 2 heads of garlic, 1 hot pepper, 1 bay leaf, 1/2 teaspoon thyme
Saramura de Caras
Dishes with fish 2 crucians 2-3 tomatoes 1-2 hot peppers 4-5 cloves garlic parsley salt pepper spices for fish
Dishes with carp or carp 3-4 tomatoes, a clove of garlic a hot pepper, green parsley 100ml oil, spices: salt thyme pepper (preferably fresh from the garden).
Dishes with over 5 pieces of crucian carp at 300g 3-4 tomatoes 1-2 bell peppers 1 carrot 2-3 onions 4-5 cloves garlic 100g white wine tomato juice salt pepper 1/2 lemon
Icre of faces
Pasta and pizza 50g crucian caviar 1 cup mineral water (soda, water) juice from 1/2 lemon 200ml oil 1 tomato 1 bell pepper 4-5 olives parsley green
Bread and carrot with sauce on the tray
Fish dishes -1 bream -1 crucian -2 onions -1 large carrot -1 piece of celery -2 peppers -600 ml tomato juice -oil -1 bunch of parsley -2 lemons -1 head of garlic -salt
Over salty and dry
fresh crucian variant 1 for brine you need water and coarse salt variant 2 you only need coarse salt
Caras fried with polenta and garlic sauce
Foods, Fish dishes, Caras fish or other fish malai garlic oil for frying 1 yolk flour spices: thyme, pepper, paprika, vegeta, oregano etc
Cauliflower in brine for the winter
Canned, Pickles 1 kg cauliflower 1 horseradish root 1 carrot dried dill for brine: 1 liter of water 20 g salt once 1 tablespoon vinegar
Fish stuffed with cabbage-Dobrogean specialty
Fish dishes are usually used carp or crucian I used 6 pcs. Larger crucian sweet cabbage or pickles used a fresh cabbage of about 800 g 2 tomatoes, a tablespoon of broth or to taste 2 pcs. of dried onions can be used and green onions a dill.
Spicy gogonele in brine
Pickles (for a 1l jar) 700g gogonele, medium size 1 head garlic 2 carrots 1/2 bunch green parsley 2-3 bunches cauliflower 1/2 teaspoon peppercorns 1 teaspoon mustard 2 bay leaves 1-2 dried dill flowers 1 hot sheep 1 hrean.
Pasta and pizza 1 tablespoon caviar (carp, crucian) 1/2 l oil 100g semolina (optional) 1 lemon 1 onion (optional) 1 pepper 1 tomato 5-6 olives
Chicken Leg Brine
Meat dishes 4 chicken legs spices for chicken to taste (I used salt, and a little thyme) for brine: 500ml water salt and pepper to taste 7 cloves garlic 1 large tomato (or 2-3, depending on size) 1 baked bell pepper (optional)
Assorted Pickle Salad
Salads sour donuts sour cucumbers in vinegar pickled cucumbers in brine pumpkin pickled in vinegar pickled eggplant in vinegar pickled gogonele in vinegar pickled gogonele in brine green dill olives to taste olive oil pepper to taste
Apa ex. a grilled chicken for brine: 2 heads of garlic 5-6 fresh tomatoes, frozen 1-2 pieces of bell pepper, capsicum or donut fresh or frozen hot peppers to taste salt, pepper, thyme to taste dill, parsley to taste 1-2 tablespoons oil for taste.
Whole turkey in the oven, sliced into brine
Foods, Steaks Ingredients for brine: water (enough to cover the turkey) 250g coarse salt chopped parsley (1/2 tbsp) peppercorns dried thyme 2 tablespoons fresh sage a few bay leaves 200ml dry or semi-dry white wine 1/4 onion. 1 turkey.
Fish brine with seafood
Foods, Fish dishes, Fish brine: 1 tomato, 1 bell pepper, 1 onion, 1/2 hot pepper, 2 tablespoons tomato paste, cod fillets, salt, pepper, basil, parsley, olive oil. shrimp and surimi: 3-4 cloves of garlic, shrimp, surimi, sautéed olive oil.
Soups and broths, Borscht 4 kinds of fish (heads and tails): I used catfish, pike, crucian and tomato 2 large onions 4 carrots 1 large parsnip a small celery a bunch of green parsley a bunch of larch 0.5l borscht
Fish stuffed with vegetables
Dishes with over 2 fish (caras of the right size) 3-4 tomatoes 1 zucchini 4 cloves garlic 1-2 peppers 3-4 smaller carrots 1 small parsnip 1 bunch of green onions dill salt pepper berries paprika oil butter hot pepper sauce dry white wine
Dishes with fish caught by your husband or in the worst case bought (about 500, 600g) can be carp, crucian, perch, pike, etc. 6 tablespoons white flour 1 teaspoon corn salt to taste 1 lemon 500 ml oil 10 puppies of garlic 1 tomato
Meals with over 2 mackerel 4 tomatoes 3 green onions green garlic 3 capsicum (baked) parsley larch basil oregano- all fresh salt and pepper.
Gogonele in brine
Canned and Pickles, Pickles gogonele, sugar, vinegar, oil, peppercorns, thyme, dill, horseradish, mustard seeds.
Grilled sardines in the brine
Dishes with over 1 kg of fresh sardines for marinade: 2 cloves of garlic a teaspoon of oregano, a teaspoon of thyme thyme juice of half a lemon or a lemon 2-3 tablespoons olive oil salt, pepper to taste for brine : a captain of.
Canned and Pickles, Canned salted 150 g coarse salt a head of garlic peppercorns ground pepper bay leaves thyme
Brine chicken legs
Food, Steaks 2 chicken breasts, 2-3 cloves of garlic, green parsley, 1 hot pepper, salt, pepper, paprika.
Fish with different purees
Dishes with over 1-2 pieces of fish (carp carp) 8 slices of bacon 2 tomatoes of the right size 4 suitable carrots (or 2 larger) 2 pieces of parsnip 300 gr of frozen spinach (in a bag) 2 teaspoons of horseradish butter for puree salt, 1/2 teaspoon 1/2 pepper.
Salted and dried fish with baked vegetables
Foods with more than 10 pcs. dry and salted crucian 2 apples 2 pcs. carrot 4 suitable potatoes 2 lemons a bunch of parsley a larger head of garlic or to taste a few bunches of cauliflower (I had cauliflower ready boiled) 100 ml white wine olive oil pepper.
Meat dishes 2 chicken breasts 2-3 cloves garlic green parsley a hot pepper salt vegeta pepper paprika, corn for polenta
Baked carp fillets with brine
Dishes with over 1 large carp, 5 tomatoes, 3 bell peppers, garlic, hot peppers, basil and fresh parsley.
Mackerel in brine
Foods, Fish dishes, Over 6 pieces mackerel, salt, peppercorns, thyme saw, 1 hot pepper, 2 cloves garlic, green parsley, 1 tomato, 1 l water.
Fish dishes, Grilled recipes fresh Greek trout and salmon trout for brine: garlic thyme vegeta
Grilled recipes 6 pieces of fish (desired fish) 2 tomatoes 2 capsicums 1 onion 2 cloves salt parsley pepper 1 cup white wine hot peppers to taste
Fish dishes for 1 person: 1 & nbspmfresh or frozen mackerel 1 tomato 1/2 red bell pepper 5 cloves garlic 1 pinch of hot pepper peppercorns salt a little thyme
Dishes with over 6 trout kapia peppers 5.6 pieces bell peppers 5.6 pieces red 7-8 pieces hot peppers 3 pieces parsley and green larch salt red onion 4 pieces
Fish in brine
Food, Fish dishes, Fish 6 pieces of fish (desired fish) 2 tomatoes 2 capsicum peppers 1 onion 2 cloves salt pepper parsley 1 cup white wine hot pepper to taste
Over the Surprise
Potato, Mayonnaise 500 gr.potatoes 250 gr.tons of canned oil or natural mayonnaise 2-3 cloves garlic salt and pepper to decorate: mayonnaise pickles in vinegar or brine
Meat dishes 1 chicken 2 tomatoes 2 bell peppers 1/2 donut 1 head of garlic 2 hot peppers 1 carrot 1 onion 2 tablespoons homemade ketchup 2 tablespoons oil green parsley salt pepper
Children's food, Food 2 pieces of turkey 2 tomatoes 1 green garlic 1 bunch parsley 1 pepper 100 ml tomato sauce
Flaxseed food is found in most of Europe. missing in the waters of northern Scotland the north and center of the Scandinavian peninsula of Finland and the Crimea. in our country flax is very widespread in lowland waters in many freshwater.
Fish dishes, Grilled recipes 2 large crucians 4 tomatoes 2 bell peppers 6 cloves garlic 1/2 link green parsley 1 teaspoon thyme salt pepper 1 hot peppers 4 tablespoons corn
Chicken breast brine
Meat dishes 2 boneless chicken breasts 2 tomatoes 2 red bell peppers 4-5 cloves garlic 1 hot pepper oil a bunch parsley salt pepper
Chicken brine with polenta
Grilled recipes 4 chicken legs and / or chicken breast, 2 tomatoes, 1 hot pepper, crushed garlic, thyme, salt, pepper, paprika optional.
Cucumbers in horseradish brine
Pickles, Simple pickles 3 kg cucumber, salt, peppercorns, bay leaves, mustard seeds, horseradish, 1 carrot, a clove of garlic, dried dill,
Gogonele pickled in brine
Pickles gogonele carrots horseradish root mustard seeds (optional) peppercorns (optional) garlic hot peppers celery leaves dried dill salt
Foods with fish ingredients: - fish - sack salt - 3.4 tomatoes - capsicum or bell peppers - hot peppers - garlic - parsley - pepper, salt, oil
Pickled cucumbers in brine
Pickles, Pickled cucumbers (for a 4l jar) 2.5 kg cucumbers 4 dill sprigs with seeds two tablespoons with a pinch of coarse salt water, as needed
Cucumber cream soup
Soups and broths, Vegetable soups a pickled cucumber in a brine a cucumber and a half raw a small onion a clove of garlic soda cream sour cream yogurt dill basil hot pepper flakes
Canned, Pickles 1 kg cucumbers mustard seeds 2 onions peppercorns horseradish 1 hot pepper 1 carrot 1-2 cloves garlic brine: 600 ml water 15 g coarse salt 20 g sugar 270 ml vinegar
Meat dishes, Grilled recipes Ingredients: 2 chicken legs 2 baked tomatoes 1 baked red pepper 3 cloves garlic 1/2 half baked hot pepper 1/2 bunch parsley salt pepper
Grilled chicken brine
Meals, Meat dishes - 4 chicken legs - 2 capsicums - 2-3 cloves of green garlic - 3 cloves of dried garlic - thyme - oil - green parsley - pepper salt
Oana Durican offers us: HRIBI DROB
For "Easter Table" I thought, as you suggested, of a recipe for the soul, which we do not miss this holiday, along with painted eggs, lamb fillet, lamb steak on the tray, Easter and cake. It is a recipe for mushroom stew (manatarci) that my father prepares and that is why for me it is a recipe for the soul, because he taught me to cook, he "put the polish in my hand" since I was a kid.
1.5 kg of fresh or preserved mushrooms,
3 large onions,
a bunch of dill,
a bunch of parsley,
optionally an asbestos connection,
pepper, salt, oil.
Peel an onion, wash it, cut it into small pieces and cook it in about 100 ml of oil with the lid on, so that it softens, not dries. The mushrooms are cleaned if they are fresh, washed and passed through a mincer, then mixed with onions including pan oil, whole eggs, dill, asparagus and chopped parsley, salt and pepper to taste. A soft mixture should come out, flowing like a thick dough, and if the mixture is not soft enough, then add a little water. Grease a cake pan with a little oil and line it with baking paper. The mixture is poured into the pan and put in the preheated oven on the right heat for 45-50 minutes. Optionally you can put in the composition 3-4 boiled eggs along the tray, so that the appearance is more special when you cut the slices of drob. It is served both hot and cold, as an appetizer. Good appetite!
How to make duck on sauerkraut
- a big sweet cabbage
- two ducks (if large, you can only use one)
- Bay leaves
- two large onions
- two carrots
- a bunch of dill
- olive oil
- White wine
Method of preparation:
The first step is to clean the duck well and wash it, then place it in a heat-resistant dish and season it well with salt, pepper, thyme, olive oil and a small glass of wine. Place the dish in the preheated oven at 140 degrees for 90 minutes. After 45 minutes, turn to the other side.
Then cut the cabbage into small pieces, then season with salt and leave for 30-40 minutes. Meanwhile, fry the finely chopped onion and the carrot on the small grater in a little olive oil, then add the finely chopped cabbage. Add the broth and other spices, pepper, thyme and bay leaves, hot pepper to taste. After the cabbage has hardened, add it to the tray around the duck.
Leave in the oven until the meat is well browned. Serve hot and garnish with fresh dill and hot peppers.
Sarmale in sour cabbage leaves & # 8211 classic recipe
Sarmalele is the dish most loved by Romanians, especially on holidays, and this time I prepared sarmale in sour cabbage leaves & # 8211 classic recipe.
I say, this time, because I like to prepare them in several ways, in various sheets: vine, stevia, spinach, etc.
They are delicious in any variant, especially served with polenta, cream and hot peppers!
- 2 sour cabbages, medium
- 1 kg minced meat, beef + pork
- 300 g smoked ribs
- 2 yellow onions, medium
- 2 cloves of garlic
- 100 g of rice
- 100 ml oil
- 2 teaspoons dried thyme
- 1/4 teaspoon ground pepper and 8-10 berries
- 2-3 bay leaves
- 1 teaspoon paprika
- salt to taste
- 150 g tomato paste with pepper
Preparation time: about 4 hours
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for the cabbage rolls in sour cabbage leaves
Unwrap the cabbage leaves and keep them in cold water for 30-40 minutes.
If the cabbage is very sour, change the water once more.
Mix the minced meat, in the proportion of 2/3 pork, breaded and 1/3 veal.
Season with a little salt, a little dried thyme, 1 teaspoon paprika and 1/4 teaspoon ground pepper.
Chop the onion into scales and fry it in 50 ml of hot oil, stirring so that it does not burn.
Add the sliced garlic, then add the washed and drained rice.
Mix the ingredients on the fire for 1-2 minutes, then let them cool and mix them with the chopped rind.
We prepare the cabbage leaves
With a small knife, with a sharp point, we remove their thick stalks and ribs, leaving only the finer part of the cabbage leaf, to run perfectly on the meat.
We chop the stalks, the ribs and the rest of the unused cabbage faithfully.
Sarmale assembly in sour cabbage leaves
Put the cabbage leaf in your left hand and place a spoonful of the filling to fill, about halfway through the sheet.
We roll the cabbage sheet, wrapping it at one end in the form of an envelope, and we insert the edges at the other end lightly inside, pressing them with our finger.
We lightly press the sarmales in our hand, clenching our fists, to create more gaps in the meat, in order to allow the rice to develop, being very careful not to open at the ends.
Sarmale preparation in sour cabbage leaves
Grease the base of the pot, in which we will boil the sarmales, with about 50 ml of oil
Place a row of chopped cabbage, sprinkle a little dried thyme, a few peppercorns, a bay leaf torn into pieces and sprinkle with a little tomato paste with pepper, diluted with a little water.
We place a row of sarmale, on the edges of the vessel, in the shape of a choir, and between them and in the middle, we place slices of smoked ribs.
Repeat the arrangement until we finish the sarmales, then grease them with a layer of tomato paste and cover them with cabbage leaves.
Add water until the sarmales are lightly covered.
Cover the pot with a lid and put it in the oven, on low to medium heat (145-150 degrees), for about 3 hours, or until the sarmales are cooked.
We try them along the way, to see if the rice or the meat are cooked.
Towards the end, in the last 15 minutes, we leave them without a lid, and without the cabbage leaves on top, to brown nicely.
We serve the delicious sarmale in sour cabbage leaves, warm, with cream, polenta and hot pepper, or as everyone prefers.
Another option I recommend is this recipe Unroasted pork sarmale.
Recipe for sour cabbage with scrambled eggs
Having good pork chops, stuffed with meat, I remembered how my grandmother cooked cabbage with scallops, Winter.
Very good was served with polenta and hot peppers. Whoever wanted to added a spoonful of cream.
I don't eat hot peppers, but I replace it with garlic. Very good is the cabbage dish, either sour or fresh, served with garlic! Try it and you'll see. I clean the garlic, cut it into larger pieces and sprinkle them over the cabbage.
Now it also depends on tastes, as if through Transylvania garlic is added to cabbage and during cooking.
I chose to cook the cabbage in the oven over low heat. It is good with lard, but if I added plenty of scallops, I opted for oil.
I also added a tablespoon of tomato paste with baked peppers, for a sweet taste. And I added smoked paprika. A little thyme, dried dill, two bay leaves and a few peppercorns and very good came out.
I especially like the aroma of dried dill when eating sour cabbage. Add the whole flower vine.
I hope you are inspired by my pickled cabbage recipe!
And if you find your taste in the recipes on the blog, you can also follow them on the Facebook.
But I am waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.
Novac plaque recipes: how to cook novac plaque and the tastiest baked novac recipes, mackerel plaice, salmon plaice, catfish plaice, baked peasant carp plaque, whole apple cake with burnt sugar cream, frozen berry sauce for steak, salad chicken breast with marinated onions, sauerkraut in sauerkraut leaves in clay pot, baked chicken legs in aluminum foil.
Foods, Fish dishes, Over 3 novac medallions 6 tomatoes or 500 gr 6 suitable onions 200 ml tomato juice 200 ml white wine 100 ml oil 100 gr flour 2 red bell peppers green parsley salt, pepper 3 bay leaves
Dishes with over 3 novac medallions 6 tomatoes or 500 gr 6 suitable onions 200 ml tomato juice 200 ml white wine 100 ml oil 100 gr flour 2 red bell peppers green parsley salt, pepper 3 bay leaves
Over marinated Novac
a novac at 3-4kg 8 cloves of garlic 3 tablespoons of tomato paste flour for. fried salt to taste oil
Novac in the oven
Fish dishes - 4 tomatoes -glic-green -dried-garlic -2 bunches of green onions -1 sliced onions -white wine -tomato juice -salt -sepper
Food, Fish dishes, Fish 2 fish (mackerel I had) 3 onions 1 carrot 1 small pepper 3 tomatoes 1 glass garlic broth spices, oil, parsley
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Dishes with over 5 pieces of crucian carp at 300g 3-4 tomatoes 1-2 bell peppers 1 carrot 2-3 onions 4-5 cloves garlic 100g white wine tomato juice salt pepper 1/2 lemon
Meals with fish over 1 kg of carp 3 tablespoons of oil 3 medium sizes 1 glass of red or white wine 1 tablespoon broth 6 lemon slices 2 bay leaves 5 peppercorns,
Meals with fish 1 fish (I had hake) 2 large tomatoes 1 onion 2 cloves garlic salt pepper 5-6 dried oregano peppercorns 1/2 cup wine 4-5 tablespoons green parsley oil
Baked plate with vegetables and wine
Foods, Fish dishes, Fish 1.5 kg fish (pike, carp, pike, etc.), 7-8 large onions, 2 cups oil, 3-4 tomatoes, 1 glass of wine, green parsley, salt, pepper
Foods with fish .1 carp (I had one of about 4 kg from which I cut pieces) .4-5 onions .a glass of white wine .4-5 tomatoes .olive oil .lumber leaves .1 teaspoon sugar .1 parsley link .2-3 cloves garlic .salt salt .pea pepper
Dishes with over 1 kg of seafood 500 g onion 1 jar with tomatoes in broth 2 tablespoons pepper broth 1 bay leaf frying oil 50 ml white wine salt pepper flour 1 lemon ice cream
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Pasta with pesto and parmesan sauce
Pasta and pizza ingredients for 2 servings: - 250 grams of pasta - 30 grams of grated parmesan - pesto sauce (with pistachio or your favorite) - one chili powder per plate - 15 grams of raw chopped pistachios - 15 grams of sesame seeds - 15 grams of pine buds - basil.
Dishes with over 4 pieces of salmon fillets 1 red bell pepper 1 lemon 2 onions 3 cloves garlic 4 peeled tomatoes 2 tablespoons olive oil broth 1 glass of white wine 1 tablespoon grated sugar 1 bunch of green parsley 2 leaves bay salt ground pepper
Meals with a fish according to preference I cooked carp around 1.5-2 kg. 3-4 onions 2-3 bell peppers of different colors a bunch of green garlic tomato juice or tomato paste 2-3 tomatoes a bunch of green parsley spices olive oil.
Fish with raisins, pine nuts and packages of vegetables
Foods, Fish dishes, Fish * 500g fish (novac, trout) * 1 tablespoon raisins * 1 tablespoon pine nuts * 1 white onion * 1 red onion * 3 cloves garlic * 100 ml tomato juice * 1 hot pepper * a few threads parsley * fresh ginger * basil * salt, pepper for packages.
Peasant carp plate in the oven
Lemon, Tomato Juice, Lemon a whole carp, pieces or carp fillets 7-8 tomatoes Tomato juice 4-5 4fat peppers 4 onions 3-4 cloves garlic I put and parsley more a glass of white wine lemon salt, pepper , thyme, tarragon
Heel plate and sea perch
Children's food, Food 750g fish (I had turbot and sea bass) 2 links green onion 1 large tomato tomato juice or mashed tomatoes 1 link parsley
Food, Fish dishes, Fish 1 kg mackerel white flour lemon juice 2 red peppers 4 onions 1 can of tomatoes in sauce 5 puppies 2 tablespoons tomato paste 1 glass of white wine 2 tablespoons oil 1 glass of water 2 bay leaves 1 teaspoon sugar salt pepper
Foods with over sleep rounds - 600 g red onion - 3 pcs. red bell peppers - 1 pc. green bell peppers - 1 pc. tomatoes - 3 pcs. tomatoes in broth - a box (400 g) garlic - 3-4 cups white wine - 100 ml olive oil salt and pepper to taste bay leaves - 2 pcs.
Fish plate-Recipe specific to Bucovina
Meals, Fish dishes, Over 6 pieces of fillet, 4 suitable potatoes, 2 carrots, 1 parsley, a celery, 2 onions, a clove of garlic, 4 baked peppers, 300 g boiled popcorn, 3 tomatoes, 100 g flour wheat, salt, pepper, delicate, 400 g good cream, 300 g butter and a glass of.
Peppers, Poppies, Bell peppers 2 cod fillets (maybe another kind of fish) 100 ml oil 1 dried onion 2-3 green onions 3-4 cloves garlic 200 ml broth 2 tomatoes 1/2 bell pepper 1 bay leaf 100 ml wine ground pepper salt lemon juice (optional)
Dobrogean plaice (carp or other fish)
Foods, Fish dishes, Fish 1.4 kg carp (or other fish) without head 3 onions 100ml arpis oil 100ml tomato paste 2g paprika 100ml white wine 3g garlic 2g ground pepper 4 bay leaves 500g fresh tomatoes 50g green parsley salt
Meals with fish -a carp of about 1.5 kg -4 large onions cut scales -1 red pepper cut into strips (optional) -4 cloves garlic -200 ml broth, or 2 cans of peeled tomatoes -100 ml dry white wine - juice from a lemon -100 ml oil -salt, pepper -2 bay leaves - 1.
Meals, Fish dishes, Fish 1 kg. carp fillets, 600 gr. onion, 400 gr. bell peppers, 200 gr. peeled tomatoes in broth, 60 gr. tomato paste, 20 gr. garlic, 20 gr. greenery, 60 ml. oil, 40 ml. semi-dry white wine, paprika, fish spices, salt, pepper, parsley.
Macrou imbracat in foi de varza acra - Rețete
SARMALE IN FOI DE VARZA MURATA CU MAMALIGUTA FIARTA IN STOCK, CU PARMEZAN
As putea sa va spun cateva cuvinte despre istoria sarmalelor. Fara doar si poate, constient ca risc sa dezamagesc multi romani, care cred ca. sarmalele sunt un preparat autentic romanesc.
Sarmalele in foi de vita sunt dintr-o familie de mancaruri de legume umplute, comune in Balcani si regiunile înconjuratoare, Orientul Mijlociu, Caucaz. Cele mai multe dintre acestea, fiind zone unde Otomanii si-au pus intr-un fel sau altul amprenta, in decursul istoriei.
Retete vechi cu frunze de struguri umplute au fost atat sarate cat si dulci. Unele dintre aceste retete recomandau smochinele drept unul dintre ingrediente. In timpurile moderne, gustul special al frunzelor de struguri umplute variază în funcție de locatie. Acest lucru se datoreaza in mare parte variațiilor condimentelor si metodelor de gatit.
Atat grecii, cat si albanezii, bulgarii si nu in ultimul rand, croatii si turcii cred ca ei sunt inventatorii sarmalelor. Denumirea de sarmale, comuna pentru romani si croati, este asemanatoare cu “sarmalaki” in limba greaca, “sarmi” in bulgara, sau "sarma" in limba turca.
Cuvantul romanesc „sarma” este un împrumut din limba turca (sarmak), unde are sensul „a infașura, a inveli”.
Sarmalele au aparut in India veche, cu 2.000 de ani inainte de Hristos. Apoi le-au preluat persanii, astfel ajungand mai tarziu in Europa, prin Orientul Apropiat. In perioada dominatiei Otomane au fost raspandite in Balcani, regiunile inconjuratoare si Caucaz.
Fara doar si poate, cu trecerea timpului, reteta sarmalelor a fost adaptata, in fiecare regiune a lumii, in functie de gusturile locale si tabuuri, precum si in Romania, unde sarmalele se prepara cu carne de porc si in foi de varza.
SARMALE IN FOI DE VARZA MURATA CU MAMALIGUTA FIARTA IN STOCK, CU PARMEZAN
Consider ca sarmalele sunt unele din cele mai raspandite si comune mancaruri din lume, cum de altfel si istoria sarmalelor spune acelasi lucru.
Pentru mine exista foarte multe amintiri legate de sarmale. Imi aduc aminte ca atunci cand aveam 8-9 ani, cand mama facea sarmale, era dezastru in casa. Impreuna cu fratele meu mai mare, surioara mea si fratele meu mai mic, mereu o ajutam pe mama in crearea dezastrului, ajutand-o sa inveleasca sarmale.
Ce. Voiam sa o ajutam, si ea ne lasa! :)
O ajutam in asa fel incat, toate bucataria era plina de boabe de orez, bucati de carne tocata si verdeturi. Noi copiii, mazgaliti pe hainele de pe noi, pe nasuc, pe obrajori, plini de compozitie prin par si nu in ultimul rand, sarmale de toate formele divine, numai in forma in care trebuiau ele sa fie in mod normal, nu erau :) Cand reuseam sa impachetam una asa cum trebuie, eram cei mai tari de pe planeta, la invelit sarmale. Impachetatul sarmalelor era precum un atelier de joaca pentru noi.
Mai jos va dezvalui modul de desfasurare a jocului numit “ de-a sarmaua ”!
- Carne de porc - 500 gr
- Ceafa de porc afumata - 200 gr
- Carne de vita - 300 gr
- Varza acra - aproximativ - 2 kg
- Orez - 150 - 200 gr
- Patrunjel - 5 fire
- Marar - 5 fire
- Ceapa verde - 5 fire
- Ceapa - o bucata
- Ardei gras rosu – 2-3 bucati
- Suc de rosii - 100 ml
- Ulei - 30 ml
- Chimion - o lingurita
- Foi de dafin - 2-3 frunze
- Turmeric ( Curcuma ) - o lingurita
- cimbru - 1 varf de lingurita
- ienibahar - 1 varf de lingurita
- boabe de piper - 15 bucati
MOD DE JOACA:
Se spala orezul, procedandu-se astfel: se aseaza orezul intr-un castron, se adauga o lingura de sare grunjoasa si apa rece, se amestecam bine pana devine apa tulbure, apoi se indeparteaza apa si se repeta procedura inca de 2-3 ori, dar fara sare. Dupa ce s-a spalat orezul, se lasa in apa rece pana la folosirea lui.
Pentru sarmale este buna numai varza cu foi subtiri. Sarmalele mici se infasoara numai in varful frunzelor foarte subtiri, fara nervuri groase. Varza prea acra sau prea sarata se spala in 2-3 ape caldute, atat frunzele intregi cat si tocate.
Carnea se trece prin masina de tocat, impreuna cu ceapa, ceapa verde (curatate si spalate), patrunjel si marar.
In compozitita de carne si verdeturi, se incorporeaza ienibahar, turmeric, chimion si cimbru.
Sare NU se adauga, deoarece carnea afumata si varza contin destula sare.
Se adauga 100 ml apa peste compozitia de carne, verdeturi si condimente.
Se amesteca bine pana cand se incorporeaza in compozitie, pentru ca aceasta sa devina pufoasa si orezul sa aiba lichid in care sa fiarba, inainte de a se coagula carnea in jurul lui, altfel, carnea nu va mai permite apei din afara sa patrunda in orez, astfel incat acesta sa-si mareasca volumul la fiert si sa se inmoaie.
Se aseaza o foaie de varza cu nervurile in sus, se adauga o lingura din compozitia de sarmale in mijlocul fiecarei foi de varza, asezata precum un rulou pe latimea frunzei, astfel ca si la un capat si la celalalt al compozitiei sa ramana 2 cm de frunza libera. Se pliaza partea de sus peste compozitie, apoi se pliaza partile laterale si se ruleaza foaia de varza pana la capat, avand grija ca sarmalele sa fie compactate bine. Cu cat se formeaza mai mici, cu atat mai bine, se ruleaza si mai rapid, sunt si mai usor de savurat.
Dupa infasurarea tuturor sarmalelor, se pastreaza 2-3 frunze de varza intregi, iar frunzele ramase se taie pe langa nervura din mijloc, se suprapun mai multe si se ruleaza, apoi se taie subtiri, precum fideaua. Se taie si ardeii, julien.
Pentru fierberea sarmalelor, se foloseste o oala de 4-5 L, pentru a evita ca acestea sa dea in foc, in timpul fierberii.
Se toarna uleiul in oala, se aseaza jumatate din cantitatea de varza tocata in fundul oalei, si peste varza se toarna jumatate din sucul de rosii.
Se aseaza sarmalele formate, in cerc, cat mai apropiate, evitand sa ramana spatiu liber intre ele.
Optional, printre sarmale se pot adauga bucati de costita de porc proaspata sau afumata, desarata putin inainte, care, servindu-se impreuna cu sarmalele, le va da un gust foarte placut. Tot pentru aroma si gust se folosesc 2-3 foi de dafin si aproximativ 15 boabe de piper.
Dupa ce s-au aranjat toate sarmalele in cerc, peste ele se aseaza si restul de varza tocata impreuna cu ardeii taiati julien, apoi se adauga si jumatatea cealalta de suc de rosii, peste care se aranjeaza cateva frunze de varza intreaga, acoperindu-se sarmalele integral.
Peste sarmale se aseaza o farfurie termorezistenta, pentru a evita ridicarea sarmalelor la suprafata, in timpul fierberii.
Se toarna apa clocotita cat sa le se acopere, se aseaza capacul oalei si se lasa sa fiarba la foc mijlociu, pana cand dau in clocot, apoi focul se reduce la minim.
Timpul de fierbere a sarmalelor difera, in functie de cantitatea de sarmale.
Dar cel mai bine este sa se incerce o bucata, pentru a avea certitudinea ca s-au fiert.
In caz ca apare vreo surpriza si sarmalele nu sunt fierte bine, se mai adauga putina apa fiarta si se continua fierberea, pana sunt fierte sarmalele.
- malai - 500 gr
- stock de pui/vita (o supa de pui/vita mai concentrata, care se rezulta din fierbere oaselor) – 1.5 L
- parmezan ras - 200 gr
- unt - 100 gr
- piper alb
- sare dupa gust ( daca supa are sare, nu se mai adauga sare in mamaliga )
MOD DE JOACA:
Se aseaza pe foc supa de legume, iar cand da in clocot se adauga malaiul in ploaie. Se condimenteaza cu piper alb, dupa gust. Se fierbe malaiul la foc potrivit aproximativ 20 minute, in ultima faza se adauga si untul.
Se pregateste o tava intinsa, care se tapeteaza cu hartie de copt si se adauga mamaliga intr-un strat uniform de aproximativ 1,5 cm, apoi se lasa la racit. Dupa racire, se introduce la frigider pentru 30 de minute.
Intre timp se incalzeste cuptorul, se scoate mamaliga de la frigider, se presara deasupra parmezanul ras, se introduce tava la cuptor si se lasa mamaliga sa se coaca, pana cand parmezanul s-a topit in intregime si a realizat o crusta rumena, deasupra preparatului.
Se lasa mamaliga sa se raceasca timp de 3-4 minute, dupa care, se poate sectiona in diferite forme, dupa preferinta.
Mamaliga se serveste drept garnitura la sarmale, acompaniata de smantana.