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Sunflowers with smoked neck and mozzarella

Sunflowers with smoked neck and mozzarella


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Sunflowers are round stuffed pasta. I really liked the color of the radicchio dough. That is, they were filled with bacon. I don't rely too much on the filling, so I took a tasty smoked neck. In Transylvania, smoked pork neck is also called pecie [name that comes from the Hungarian pecsenye]. Among the ingredients is leek. So let me say that I prepared locally with ingredients specific to various countries and regions. What a true "fusion" :))))


Leek recipes

In any meat soup, I usually put a few pieces from the top of the leek. The leek is finely chopped, and the soup acquires a very pleasant yellow-green color.

"Brighten the days of your life, and they will no longer be what they are" Chateaubriand
Good luck Higeia

# 22 sandu_ctin14

# 23 Adriana Nicoleta

Ah, ok, thank you, I have some really big green meats to die for, I'm going to try to boil them and I'll eventually use them for a meal. # 259.

# 24 sandu_ctin14

# 25 BD

Adriana for very salty olives (or any salt) put them in warm water in which you add a pinch of salt. The solution tends to saturate and desalinate them to zero. If I am overly salty you can repeat the operation a few times, especially if you drop too much salt. I can't give you exact quantities, in order to extract the salt, the water must have a little salinity, but after a few tries you get caught.

It works with any food that needs to be unpacked.

# 26 Adriana Nicoleta

# 27 BD

Pen that the salt does not evaporate.

pfui now I see that my keyboard is not working properly and I eat letters, sorry.

# 28 Adriana Nicoleta

# 29 Lapona

  • Gender: Female
  • Location: inbetween
  • Interests: What happens and. why is it happening :)

Forget about me a leek pie. Usually I don't really use leeks, but because I had some pie sheets in the fridge, I bought one, I scalded it and hardened it in butter and I also put some cubes of frozen spinach on it, I let it drop and I tossed 2 oo beaten with some sour cream, I let it set, seasoned and I put it on the dough, I made a roll, put it in a pan greased with margarine (I wanted to put mozzarella over the filling. yes & # 39 Alzeihmeru & # 39.) and I gave it to 175 grade about 40 min. I greased the sheets with beaten egg:

She was very good, she can pop and be cold and warm.

Thumbnails attached

Edited by Lapona Enigel, 06 June 2006 - 08:31 PM.

# 30 alida

# 31 Lapland

  • Gender: Female
  • Location: inbetween
  • Interests: What happens and. why is it happening :)

# 32 Bolognese in Cluj

# 33 Lapland

  • Gender: Female
  • Location: inbetween
  • Interests: What happens and. why is it happening :)

# 34 cxna

# 35 n_puiu

Let me tell you how I do it:
-prepare the tray
- put a baking paper on it, not bigger than the tray (if not, grease the tray with oil)
- put the first sheet of pl & # 259cint & # 259
-a nail (I cover the mouth of the bottle with my finger, leaving only a drizzle of oil flowing, which I zigzag across the sheet)
-second sheet & # 351a and still # & # 351a until & # 259 I have half of the sheets
- I put the filling, I arrange it with a spoon
- put a sheet, grease it and continue to finish the sheets
- I turn the edges of the sheets (now all at once) from the outside to the inside (here be careful not to turn the baking paper, because I saw something from it). 351i was a skilled and talented piece)
- Now anoint it with egg or yogurt, or whatever it says in re & # 355et & # 259.

In conclusion, the sheets are placed in the tray and each one is greased.
I'm getting to work


HOW TO MAKE SMOKED BACON WITH PAPER

Smoked bacon with sweet paprika (paprika) is a traditional recipe that is not missing from the tables of Romanians for the holidays. The recipe for smoked bacon (bacon) as in Transylvania comes out tender, tasty and melts as if in the mouth.
In this post you will find details about seasoning, periods when it is ripe and smoking. All steps are essential, you can not skip or omit any of the explanations below.

Bacon, despite being only fat, is much healthier than other sausages on the market.

In order to have smoked bacon with sweet paprika on the Christmas table, the process should have started somewhere in mid-November, but it's not too late to start now and enjoy its taste even after Christmas.

There are households that prepare their special preparations for the holidays in advance, respecting all the stages of their maturation, drying, smoking and aeration. If you want to get the best smoked meats, then it is good to keep in mind and adjust the days for each stage, and in the end you will only receive praise.

Depending on the area where you live, the training methods can be very different. Although I was used to bacon from the Moldovan area, where it is not seasoned with sweet paprika, but also from the Transylvanian one from Alba, when I first tasted smoked bacon with paprika from the Covasna-Harghita area, I was so delighted that since then I don't like any other product.

A few years ago my husband and I went to see how the pork is cut and how the traditional dishes are prepared. We were just spectators, because my husband's cousin and nephew, together with a friend of his, did everything.

It was very cold outside, so I stayed much less to see what was happening. But I stayed in the kitchen when the pork alms was prepared and another traditional dish that is made in the area when the pork is cut - torma - Hungarian pork soup with horseradish. You can read the recipe by clicking here.

In our family, smoked bacon with paprika is the most appreciated. All the friends who tried our bacon said it was the best.

Before I explain how to make smoked bacon with paprika, I must tell you that it is best kept in the freezer. Take it out just enough to cut a few slices, then put it back.

The most common traditional smoked pork dishes are: bacon, sausages, meat sausages (neck, chop) and brine.

Bacon, although it is probably the one found in households across the country, the method of preparation differs from area to area.

I will write this post schematically to make it easier to highlight all the work steps.

Stage 1: Cutting and portioning

The bacon is prepared from the pieces on the back and the sides of the pork carcass and is cut into pieces 30-60 cm long, 15-30 cm wide, and the thickness is the one desired by each one. Some recommend a thickness of 1.5-2.5 cm (so is the one we have in general), but we also had thick pieces of 5-8 cm. The edges must be beautiful, uniform and smooth.

Stage 2: first maceration - 3 days

Each piece is rubbed with plenty of salt and kept in salt (it will pull only as much as it needs), then put in layers in large bowls and cover with a very clean thick cloth.

Stage 3: Maceration - 30 days

After 3 days of maceration, the first row of salt is wiped and cleaned with the knife blade, after which it is salted again and the stratification in pots is repeated, after which it is kept for 30 days.

During this period, once a week, the layers change between them, rubbing at the same time each piece of bacon in the bowl with the salt that is already in the bowl.

The bacon dish is placed in a very cool room (it can be the attic of the house if it is not heated and is ventilated, shed, storage, garage) and semi-dark, as I said above, for a period of 30 days.

It is very important that they DO NOT FREEZE!

At intervals of 4-6 days, rotate the pieces of bacon and restore the salt layer on the surface.

Stage 4: cleaning and drying - 2 days

After 30 days, wash with warm water, clean with a knife blade on both sides, then wipe with a very clean kitchen towel or gauze to remove the brine from the surface.

Prepare a paste of 3 cloves of garlic, 3 tablespoons of paprika and 1 teaspoon of pepper with a little water. It is fried a little. Part of the pieces of bacon are greased with this paste, and the rest is left natural and left to dry for 2 days.

Next is the smoking of the pieces of bacon with pieces of wood and hardwood sawdust (beech). Smoking is done during 3-4 days, arranging the pieces of bacon on a bar at a distance of 1.7-2 m from the hearth.
On the first day it stays in the smoke for 2-3 hours, on the second day for 4-6 hours, increasing the smoking process by one hour every day. It is smoked until it takes on a slightly golden color.

After smoking, it is left to dry for 10 days in order to be able to ventilate from the accumulated smoke.

Stage 7: portioning and storage

After a fairly long period, here comes the time when the bacon is cut into suitable pieces to be put in the freezer, then sprinkle with paprika. We keep the bacon in zipped bags so that it doesn't smell like other foods in the freezer.

Smoked bacon with paprika can last in the freezer even for 24 months, but in our country it doesn't catch autumn either.

Don't forget to keep it in the freezer!

Let's be healthy and enjoy tasty food with our loved ones!


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Breakfast toast

We start to prepare the cream cheese: the butter must be soft, at room temperature. Add ricotta and cream cheese. We mix very very well. Season to taste with salt and pepper, add green onion tails. Let the cream cheese cool until we prepare the radishes and the bread.

We cut the bread into suitable slices, 1 cm thick. We fry it on the stove, in the toaster or in the grill pan. For the best taste, I suggest you toast the bread on the hot grill, greased with olive oil. Then cut the radishes into very, very thin slices, preferably using a mandolin.

Assemble the toast: slices of toast, cream cheese, smoked nape, radish.

Cheese and radish toast is a wonderful toast that will make every morning a special one. Good appetite!

This recipe is recommended by Teo Rogobete.

For cream cheese you can use green onions, leurda, green garlic or a mixture of fresh herbs that you can find now on the market. The cream cheese prepared in this way is kept very well for 2 days in the refrigerator. This way you can prepare a larger quantity and have it at hand for delicious toasts in all kinds of combinations! You can also use cream cheese with butter and ricotta in the school package for the little ones or in sandwiches for trips.

For an extra flavor, for any toast, it is very important to use a very good quality bread, with a special taste. Among the breads we find every day in Lidl Bakery, I recommend for the toast recipe with cheese and radish: champion bread, multi-grain bread, forester's bread or new bread with rosemary and olives, the one I used and me to this recipe.

Instead of a smoked neck, you can prepare an egg or a poached egg for each slice of toast, which you put over the cream cheese. In fact, this is the charm of toasts: once you have chosen the perfect bread and toasted it, the possibilities for melting are endless! Only your imagination is the limit!


Pork Steak, the Oven

Step 1:
Put in the blender the garlic, lemon juice, paprika, ½ from the amount of wine, salt, pepper and mix well.

Peel a squash, grate it and put it in a bowl.

Pour the marinade over the meat and grease it well, on all sides. Cover the bowl with cling film and refrigerate for at least 12 hours (preferably in the evening until morning).

Step 2:
Grease a heat-resistant dish with oil.

Distribute the potato halves evenly, in a single layer, and sprinkle the slices of carrots, onions, green parsley and the finely chopped mushroom stalks between them.

Place the meat removed from the marinade on top, either in one piece or cut into thicker slices and sprinkle everything with the marinade sauce.

Distribute the mushrooms evenly, cut into thicker slices and add the rest of the wine / water.
Cover with a lid or aluminum foil.

Put in the middle of the hot oven, for about 3 hours, at 160 degrees (if the meat is in one piece) or 2 hours (if the meat is sliced) or until the vegetables and meat are done.

Remove the aluminum cap / foil.

Remove the vegetables from the pan and keep warm.

Put the meat back in the heat-resistant dish, grease it with 2-3 tablespoons of oil and put it back in the oven, at 180 degrees, for about 10-15 minutes, if you sliced ​​the meat or 30 minutes, if it is in one piece or as long as necessary until the meat is nicely browned.

* If you have prepared the meat in one piece, cover it with aluminum foil and let it rest for 10-15 minutes. It will cut perfectly into slices.

Serve the steak with the hot vegetables.
Next to the steak you can prepare a sensational sauce, combining in a bowl, the sauce strained from the tray with 1 glass of red wine and reduced by boiling to ¾ - ½ in quantity, at the right heat.


Mozzarella salad

1.Cut the mozzarella lumps into cubes. Keep the cubes in cold water for a few minutes, wipe well with a clean towel, then salt, pepper and pass through the beaten egg and flour. They are pulled into the pan.

2. This entree is served with a salad mix seasoned with olive oil, sprinkled with fried croutons rubbed with garlic, smoked ham, chopped walnuts and finely chopped green onions.

3. TIP: to reduce the amount of dressing oil, add a tablespoon of ricotta. The dressing will be creamy like mayonnaise.

2 bulgari mozzarella cheese
1 or
3 tablespoons flour
mix of several types of salad
dressing
100gr smoked ham
croutons
garlic
a few walnuts
salt and pepper


Grilled pork

I couldn't go on vacation without telling you something about the most beloved Romanian dish (or close): grilled pork. Statistics show that in Romania, 11 out of 10 restaurants have this dish on the menu. Along with the straw potatoes, or with the respective charged separately.

What do you need?

For four servings you need four slices of pork neck with bone, about 1 - 1.5 cm thick. If you want a well-made steak (pork is never cooked “in the blood”) but juicy, get 4 to 6 more fresh basil leaves, 8 teaspoons of Worcestershire sauce, 1 glass (150 mL) of dry red wine ( Cabernet Sauvignon fits fixed). To make it a little spicy, consider 2-3 drops of Tabasco sauce (red or green) for each piece of meat. Obviously, for the taste you need some coarse smoked salt (about 1 teaspoon) and some freshly ground "mosaic" pepper.

How do you proceed?

  • Gently slice the meat slices with absorbent napkins and then season them with a few crystals of smoked salt on both sides. Press lightly so that the salt crystals stick to the pieces of meat. Let the meat rest for 5-10 minutes
  • Season with pepper and basil leaves broken into smaller pieces
  • Put a teaspoon of Worcestershire sauce on each side of each piece of meat, place the pieces in the stack and leave them for another 5 - 10 minutes
  • Then place the pieces of meat in a large bowl, add the Tabasco sauce (optional) to each piece of meat, then pour the red wine over the meat.
  • Refrigerate the dish for about two hours
  • Preheat the grill with a wire brush until the clean metal heats it well (above the embers resulting from a fire of hardwood + charcoal that I recommend "warm")
  • Rub the surface of the grill with half an onion (this reduces the risk of the meat sticking to it), then place on the grill the pieces of meat that you have drained (but not too hard) from the excess marinade
  • Leave the meat for 1 - 1.5 minutes on each side (to catch those characteristic stripes so dear to the Romanian), then place the pieces of meat in a quieter area of ​​the grill, turning it with tongs from time to time, until done (takes about another 6-10 minutes, no more)
  • Remove the pieces of meat on a plate that you keep covered until serving.

When going out in the open air, I recommend leaving the straw potatoes for another time and trying some mushrooms, also grilled. As it turned out, I also had some green beans, prepared like here, and a yogurt sauce with garlic (see recipe here) in which I put a few more fresh mint leaves. It goes well with a dry red wine, but if it is hot I would rather recommend a cold brown beer.

Have fun and see you healthy again!


Video: Sunflower Seed Mozzarella. vegan, pantry-friendly, easy to make (May 2022).


Comments:

  1. Nentres

    You couldn't be wrong?

  2. Stanwode

    I do not know.

  3. Moogur

    I think you are not right. Enter we'll discuss it.

  4. Caolabhuinn

    A very funny thing

  5. Tulkis

    It is happiness!

  6. Sebestyen

    Try not torture.



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