A good idea for a delicious lunch. I find it a very light meal.
- 4 lower chicken legs
- Granulated garlic
- Ginger powder
- Dried rosemary
- 150 g pasta cus cus
- ½ dried onions
- A carrot
Preparation time: less than 60 minutes
RECIPE PREPARATION Sunday Lunch - Chicken Eggs with Cus Cous:
I seasoned the thighs and put them in a tray in which I put a little oil and water (100 ml).
I put the tray in the oven for about 30 minutes.
I turned them back in time to brown evenly.
In a bowl I put a little oil and fried a little couscous. Then I put water, a little salt and let it boil until soft.
I drained them and passed them through a stream of hot water.
Separately I hardened the onion and the carrot fidelita in a little oil. I then put the couscous.
I left it for another 2-3 minutes, I stirred all the time and then I stopped the fire.
Flavor in dishes
How about some fluffy, delicious donuts, just like donuts? If you follow the recipe you will definitely come out. I was inspired by Jamilla and I did well.
I didn't find them as beautiful and round as hers, but they were good. In this time of crisis I said not to waste oil and I put a little oil in the pan, they increased a lot when baked and remained a bit yellow on the edges, which is why I baked them on the sides (as to make sure they don't stay raw inside). And in the end they weren't round. But the good ones were good. )
500 g flour
250 ml milk
50 g butter
7 g dry yeast
a pinch of salt
300 ml frying oil
Method of preparation:
Prepare the mayonnaise: put the lukewarm milk in a bowl, add the sugar and yeast and mix well.
Thursday, December 22, 2011
Flavored pork roll
For a long time I have been planning to make a pork roll. On the occasion of slaughtering the pig from my corn, I carefully chose a piece of felica only good for a roll.
With this recipe I will participate in the December Challenge, a challenge supported this month by Brandusa.
0.6 kg pork tenderloin
3 cloves garlic
1 piece of ginger
1 bay leaf
My garden is full of happy children.
Chilled tomatoes, donuts and eggplants in bloom, Bulgarian peppers as fragile as baby fingers, cabbage created with folded skirts, thin layers of celery, parsley, coriander and dill, cucumbers steamed on raffia nets, crispy and with skin my gardens, fat as piglets, white-skinned pumpkins and fragrant kernels.
I talk to the vegetables in the garden every morning and every evening, I caress them, I wet them, I feed them, I drive away the bad weeds and weed the layers bent like a slave.
I rejoice in the gentle light of the delayed sunrise, and in the sunsets of the blood, I breathe the air laden with the revived aroma of the earth after the rain, and I rest my being of flesh and soul.
I took the first cucumber picked from the garden as usual to the German woman, I like the light in her eyes biting the crunchy and juicy fruit, the smile of a child and it makes me happy and gives me energy for the whole year, until the end of it.
And I began to enjoy my stomach with the raw delicacies of the garden, tomatoes stuffed with couscous, rolls of cabbage leaves with rice and raisins, green bean soup with pea pods and especially cream of pumpkin and pumpkin cooked in the same way. .
And today I will give you two of these recipes to share my joy.
And if you don't have a garden, buy vegetables from the market and you're done
In a tablespoon of oil and three tablespoons of butter, fry two hundred grams of couscous with good grain, not the cheap one that crumbles, add fifty grams of smoked ribs cut into small cubes, like the dice of the backgammon game, quench with boiling vegetable soup, turn off the heat and let the couscous simmer and suck all the juice.
Drizzle it with salt, pepper and oregano and fill the tomatoes you peeled and scoop out the core with a teaspoon.
These well-filled tomatoes are placed in a high tray, and their core mixed with other grated tomatoes on the grater with large mesh and passed through a sieve to clean the skins and seeds, comes seasoned with salt, sugar to taste, a drop of vinegar, oregano, bay leaves and thyme sprigs.
Pour the sauce over the tomatoes in the pan and bake at 170 degrees for half an hour.
This food has a hunting and personality, refined and better, it's the next day, after it has been cold in the fridge. And eat it with black bread and a dry squirt of otonel.
UICA MIHAII will have a large stand with pickles, flavored vinegars, flavored salts and scentdenii for paprikaş, paprika curd (a rather rare specialty in our country, unfortunately) and of course the big pan full of paprikaş made of pork ribs, with garnishes of your choice (potatoes, white flour dumplings, Arabic couscous ) and of course, wine boiled at will! It's 25 liters and I care about it like the eyes in my head, I've been carrying it for me for twenty-five years and look, it's completely gone. But back to the gogonele, what you see there are gogonele, rosehips, hawthorn, hot peppers and celery leaves. And the subject of the story is the juice in which I preserved them.
Çok güzel, çok leziz ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.
What will the people of Buzau enjoy your goodness! Regarding the gogons, it would have been a shame not to take advantage of the aroma of the pepper stalks, if you still had them. I'm glad it was a successful experiment.
I don't even want to think about what madness lies in the 25-year-old jar), as for the aroma of pepper stalks, I LOVE IT. When I make soup, I always throw a few peppercorns in it, it gives it a perfect aroma.
Good health, Uica Mihai.
For Catchitchen, so it turns out that I did not discover America, indeed in the back of the pepper lies a special taste, which is usually thrown in the trash, I would be happy to test it others.
I AM SURE TO TRY IT TOO! IT RAINED IN MY MOUTH HOW MANY TIMES I READ YOUR RECIPES. BUT ESPECIALLY THE ONES WITH PICKLES. GOD HELP! SII. WE HEAR GOOD!
Sunday lunch - Chicken breasts with couscous - Recipes
This simple and easy recipe won us over this year and we kept repeating it in the asparagus season without getting bored of it at all. It all started one day when I had to prepare some food for dinner and I had a bunch of asparagus in the fridge and I didn't know what to do with it. Most of the time I buy vegetables according to the current attraction without having a predetermined plan for what I will cook from them. So it was with this bunch of asparagus that attracted me, I bought it and now I had to do something with it as fast as it was still fresh and crunchy. a beauty.
At risk, I told myself to try something super simple that would make him stand out and feel his taste as much as possible. Tempered in butter in a pan with a little garlic and lime juice. what could be simpler?
I quickly made a basmati rice garnish which turned out to be very suitable but I'm sure it went just as well with a slice of freshly baked bread)
ingredients: 1 bunch green or white asparagus, 1 tablespoon butter, 1-2 cloves garlic, lime or lemon juice, salt, pepper, parsley for decoration
Method of preparation:
Wash the asparagus stalks and break about 5-10 cm from the wooden end. We dry it well on paper towels and cut it into pieces.
Heat the butter in the pan and quickly sauté the asparagus until it changes color a little and becomes a raw green, maximum 3-4 min. The idea is to stay crispy and keep its color. If we keep it too long on the fire, it will soften and will acquire an unattractive brown color.
That's about it. I assure you that you will be impressed by how delicious the asparagus prepared in this simple way can be.
Monday, April 19, 2010
Diet day VIII a
Do you like Mondays?
Not me, but this time I liked it.
In the morning the first thought was to weigh.
I climbed on it quite shyly, thinking of the licked fingers and the slice of cake eaten the day before, but.
The scale showed me 2 kilograms less.
It is a great joy, but also a great responsibility.
I have to keep going, without lying on my ear.
It's so easy to put on and so hard to take off.
You know that word too:
All that is good is
Expensive, or fattening.
I can say with all my heart that what I ate last week was good and not expensive.
The menu of the 8th day, although quite frugal, was to my taste.
Here it is:
- 4 teaspoons of muesli, a bowl of milk, a coffee, a fruit
- black coffee :) That's what I put on myself.
- Cut with grated cucumber with yogurt, a little olive oil
- a fruit
Before this diet I never ate pasta with cucumber and yogurt, but I assure you that it is a delicious food. If you add herbs, red pepper and a few drops of lemon
or a tomato is gourmet :)
- vegetable soup
- a yogurt
I made a lettuce soup.
I'd say it was more tea than soup, because it has no cream or rice, no egg, no, nothing.
It was good and I feel full.
In the back you can see the man's dinner, rice with vegetables.
I wish you a peaceful evening.
Diet Day VI, VII.
The splendid image I put is of the cherry in the yard.
This is what a perfect day looks like.
The title of this post was supposed to be Masochistic Weekend.
The author of this diet, applies blows under the belt on Saturday and Sunday.
Because the menu is a bit thin.
Day VI - Saturday
- 2 teaspoons muesli, a yogurt, orange juice
-what do you have
-Feta cheese with salad
If it had been a normal day, I probably would have starved, but I was waiting for it to come. chickens at home and in the whirlwind of preparations, I did not feel the hours pass.
In addition, I made a cake full of chocolate for my husband.
How to make a cake without tasting the cream?
Don't you inadvertently put your finger in the cream bowl before washing it?
So I cut a table and ate more chicken.
I made a 2 kg chicken in the oven with potatoes.
I ate a leg and a wing :)
Day VII- SUNDAY
I had the family at the table.
It was a beautiful day and I grilled in the yard.
You know, chicken legs, sausages, salads, potatoes, beer. cake.
- a soft-boiled egg, 2-3 slices of baguette, tea
-a fruit juice
- couscous with chicken
- vegetable soup
- a yogurt
I ate grilled meat with salad and a slice of cake.
So I skipped dinner.
I made a cake so good that no one and nothing would resist.
I will also put the recipe, but only after I finish the diet.
Here's what the plate looks like after I hit it:
Adi`s blog - Jurnal culinar
Unfortunately, I can only offer you a virtual slice of the prepared cake.
Happy birthday, Nana, a year 2011 full of accomplishments and joys I wish you!
I kiss you dearly!
Happy Birthday ! the cake looks very good, I sign up for a slice of fireworks, not to mention chocolate. A new year with joys and accomplishments!
How beautiful you made the fireworks on the cake! It looks great! And I didn't slice it too!
Very nice cake. good idea to decorate like fireworks on chocolate icing. Maybe a loan. on New Year's Eve
Dana, have a good year, with health and joy! I kiss you and wish you a pleasant weekend!
Daniela Happy birthday! The slice of cake (virtual, until we meet a real one) belongs to you. He also has fireworks!
I kiss you dearly!
Patties with cream cheese and tomatoes
Cake with cream cheese and raspberry jelly
Especially for Diana and the August challenge "Sweet Romania". A recipe with summer, holiday-flavored flavors is coming to an end, but I still feel in my nostrils the scent of delicate raspberries, picked with sacrifices (read scratches: D).
I can tell you that I enjoyed a delicious cake, cool yum!
vanilla essence, a pinch of salt.
Cream: 1 box (150 g) cream cheese, "Something Fine Cream with sour cream",
For the top, mix the eggs well with the sugar, vanilla essence and a pinch of salt, about 20 minutes. Lightly incorporate, in three tranches, sifted flour together with cocoa, mixing with a wooden spoon, from bottom to top. Pour the composition into a detachable cake tin, lined with baking paper and bake the top at 180 degrees in the preheated oven for about 30 minutes, or until it passes the toothpick test.
Let the countertop cool on a cake rack. When it has cooled, we place it on a plate, we place around it the ring of the detachable form in which we baked the top, if you want you can syrup it, I did so. I used a little compote juice.
Hydrate the gelatin, for 10 minutes, in cold water (put water over the gelatin to cover it), then melt it in a bain marie and leave it to cool for two minutes. Mix the cream cheese with the sugar, mix the whipped cream, incorporate the gelatin into the cream cheese and then the whipped cream, mix carefully. We carefully incorporate the raspberries. Pour the cream over the counter, level lightly, sprinkle some raspberries on top and let it cool for about 3 hours.
Boil 200 g of raspberries with 4 tablespoons of sugar. Bring to a boil, until the syrup formed thickens a little. Put the raspberries in a sieve and separate the pulp and the juice from the seeds, pour the cooled jelly over the cake and let it cool a little more. As you can see, the jelly did not harden like the one bought from the store, but, in my case, that was exactly the idea :)
My brothers, I put the sheet to cover in RĂSTAMIŢĂ (bedding box) and took out the duvet, the nights are already cool and in the morning, on the leaves of the garden, the dew has a gleam of cold bead.
The man from Banat has a word: Saint Mary has passed, you put your hat on.
And yet, the heat of the day still gives the impression that summer is on its feet.
Today I have an important visit, he comes from England where Radu Groza (http://www.bucatarialuiradu.co.uk/) settled to live on holiday in his native Romania. He comes with his wife to do wine tastings, to have lunch and dinner under the walnut tree and to set up the country.
I really like this boy, he is passionate about cooking and I paired him in Arad where I made monk pots in the huge pan, and the 106 meter sandwich was more than my right hand.
I thought in all ways to give them and put them on the table and because we are tight in terms of time, I will not play, I will make recipes that are very tried and that do not eat our time in vain.
That is, I will bake corn in spruce with pieces of smoked ribs in it and served with cream on top, then some tomatoes stuffed with couscous and ham, a soup from all the vegetables in the garden and at the end, because we are in the country of Papricaş, a bag of five liters of paprika from chicken liver and a salad of beetroot, leek, loboda and horseradish leaves.
I don't bother with desserts anymore, we will eat boiled corn, fruit from the garden and a cold watermelon core.
Maybe if I'm fooling Nemţoaică to shoot some plum dumplings in the evening.
But let's get back to the topic of the day.
In my garden, the headquarters of the pickles has already been installed, it's the big boiler waiting to be rubbed with lye and river sand, the ancestral cauldron of baggy (cast iron alloy) that swallows sixty liters of zacusca, and three smaller ones. , only twenty liters.
And the first thing I take care of is making my own vinegars.
I went to a supermarket yesterday, I don't give it its name because they behaved badly like bastards, why not, it's about Kaufland and they made me take all the cans of vinegar out of the cart (five-liter cans , identical and many, ie 20) to put them on the tape and pull them back after passing in front of the muffled cashier. I revolted in a low voice and a young man from the security service came (in fact, he looked like a trickster with a crested crest with gel on his scalp) to take my elbow as a precaution.
But it got the hell out of me and I struggled and people around me joined, so in the end the store employees got their hands on it and carried the hundred gallons of vinegar to my scanner, tape, and Ford. my old man.
If I wasn't Uica Mihai from the TV, then you should know that the bastards kicked me out in the ass, but they whisper that "the madman hits us on the bottle and we make fun of the world".
Do you see, good people, what the signs of old age show me? That I lose my thread like a naughty old woman, I start from one and get to another.
So pull my sleeves to stay on the story line.
So the vinegar. I took distilled wine vinegar on offer, 5 liters 7.1 lei, which is more than honorable.
And this vinegar comes poured into the big pot and stirred to start boiling. But I don't let it boil, I just steam it on top so that the remnants of alcohol in it evaporate. And some more aldehydes go into the steam and spoil the taste and make the stomach go through heavy passions.
About three minutes I leave the vinegar then pull it aside to cool a little (about 60 degrees.
And I have the bottles ready as follows:
VEGETABLE SOUR SOUP
- load of almost ripe crocodiles, decanted and strained through linen towels
- Fresh larch
- green parsley
VINEGAR FOR ACRITT BELLY SOUP AND OTHER JUICE
- sliced garlic
- horseradish sliced
-fast peppers, ciuşcă
- green thyme
VINEGAR FOR DRESSING SALADS
- lemon peel
- celery leaves
- mustard seeds
- Brown sugar
- green parsley
- chopped leurd
VINEGAR FOR MARINING VEGETABLES
- Bay leaves
- cherry twigs
- fresh oak bark
- mustard seeds
- green thyme
- Dried dill with seed and everything
MY SPECIAL VINEGAR
- apple slices
- slices of pear
- quarters of prunes
- shocked berries
I put the bottles lined up with these mixtures stuck in them and all I have to do is pour the hot vinegar with the funnel, put the corks, then the bottles come lying in the hay for twenty days.
And that's it !
I have a product that no longer requires effort, healthy and quality.
And let me teach you how I do it apple cider vinegar which is my favorite, the healthiest (it takes the place of Dicarbocalm and Viagra) and the tastiest, obviously.
Mix 4 kilograms of grated sweet apples with 5 liters of cold water, 50 grams of yeast and two slices of dried rye bread.
I leave them in a large gauze-covered jar for seven days and then strain the juice and add 150 grams of sugar and three tablespoons of honey to each liter of must.
I put it back in the big jar and in a few weeks a white, gelatinous pudding forms on top. The thicker the pojghiţa, the more concentrated and better the vinegar.
I collect that pojghiţă and keep it wrapped in gauze moistened in the pan in the fridge, because it is good for poultices for rheumatism, it takes the pain with my hand.
And I lightly decant the vinegar so as not to pull the ball from the bottom and wrap it once more in gauze, in half-liter bottles.
And in the morning I drink a spoonful of this wonder on an empty stomach and the soups give that unmistakable taste of wondering all the witchcraft I do that makes me so good.
Come on, I'm bragging, but you're just taking the seeds of truth.
Now I leave you, that Radu is coming, tomorrow we will give you a photo report with our debauchery under the walnut tree!