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Sour cabbage with new french fries

Sour cabbage with new french fries


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Put the cabbage in cold water for a few hours for desalination.

Put the new potatoes in cold water for 20-30 minutes to clean them more easily.

Cut the cabbage into small pieces and squeeze well.

Peel the onion and garlic, wash and slice.

Put the oil in a saucepan and cook the onion and garlic for 3-4 minutes.

Add pepper, paprika, add squeezed cabbage, fill with water and cook for 30-40 minutes or put in the oven until the cabbage is done and reduce the juice.

Meanwhile, clean the new potatoes, fry them in an oil bath and set them aside to drain.

When the cabbage is done, add the chopped tomatoes and leave in the oven for another 10 minutes.

Add the french fries, mix and leave in the oven for another 10 minutes.

Add the chopped dill, mix well and keep in the oven for another 5 minutes and it is ready.

It is very good simple hot or steak garnish!

Good appetite!


Hard cabbage with cranberries and star anise

I was indebted to you last week, when I tempted you with Pork Steak in beer sauce, with vegetables, cumin and marjoram, with red cabbage garnish recipe. I know that in our country it is not very common to eat red cabbage in a different way than salad, but, believe me, you will not regret trying the recipe proposed today. Compared to the previous version, red cabbage seasoned with apples and allspice, the current one derives its jam from dehydrated cranberries and has an Asian charm due to star anise. As a way of preparation, everything is simple and easy and can be prepared in advance for a meal with several guests. Also, today's recipe is very suitable for the fasting period.

Posted in 0-100 kcal, Gaskets, News, Post recipes or adaptable for post Tags: star anise, cloves, garnish, cabbage garnish, garnishes, barbecue garnishes, fasting food, cranberries, cranberry, vinegar, cranberry recipe, cabbage recipe, garnish recipe, fasting recipe, garnish recipe, cabbage recipe quality, red cabbage 1 Comment & # 187

Two words about the origin of cabbage

Did you know that cabbage is the most cultivated vegetable for more than 6,000 years? It is not known for sure where cabbage first appeared, but the most common theory is that cabbage began to be grown in Europe about 3,000 years ago. In the East, cabbage has been used since 4000 BC. and was originally cultivated in northern China. In ancient Egypt, divine forces were attributed to cabbage and for this reason altars were dedicated to it. The ancient Greeks, as well as the ancient Romans, knew the beneficial effects of cabbage and used it to treat stomach ulcers and plague. In fact, the Romans already knew how to preserve different types of cabbage. Sixteenth-century navigators had discovered that eaten cabbage was a method of fighting scurvy (a disease caused by a lack of vitamin C). In fact, the consumption of cabbage has a long tradition in many countries.


Duck breast with new au gratin potatoes

I have said it on other occasions, writing a new recipe on this blog often covers my time longer than preparing the recipe itself, spinning in pans and tinctures.

Ever since my nephew spent the rest of the day, with us grandparents, following him around the house or in the park, I manage to write a recipe in 2-3 days if I am ambitious and if the idea of ​​writing flows smoothly. When the idea limps, I keep deleting and / or completing. Sometimes, I get the hang of it, even if I'm not on TV (where the weather is old, always current and is applied frequently).

Remember, memories & # 8230! Whenever I write a recipe in which I use duck meat or goose meat as basic ingredients, my memories turn to me. I remember in my childhood the years of my childhood when in summer, when the day was long, we spent it in the meadow and on the banks of the Luncavat, among duck cards and goose cards.

We eat healthy in the morning before leaving home. At noon we would run to eat something in a hurry and then we would go back to the river meadow where all our friends were eager to start again.

In the meadow I played long football matches in which the winners were never declared as such because the losers challenged the supremacy and launched new and new challenges.

I fished and sometimes I even caught fish (barbel or clean)! In the morning and in the evening, in the cool, I fished with a fishing rod. The fishing rod was a hazelnut stick to which the papiota thread was tied, woven in 4 (about 2 m) plus at most 1 m of catgut (hardly procured from the hospital by a nurse friend). The hook was a bent hook and much later a real hook, brought by an uncle who came to us in the summer, from the capital. The cork was from a cork in which a goose feather was stuck. The lead was real, we took the seals from the post office. The consecrated bait were the dung frames from my father Nuta.

Sometimes when he wasn't going fishing, I would dry a portion of the river and catch the fish by hand.

Our activities, depending on the season, would not end if we didn't give a damn about bitter cherries, walnuts or apple and forest brushes. Blackberries were another temptation that could not be ignored.

Through the years & # 821770, constructions appeared in the meadow, the river was captured for a hydroelectric power plant and only a stream remained that was angry only in the long rain. The pollution of the stream was almost continuous with fuel oil, from some car garages.

During my childhood, when there were floods, the river grew to a depth of 4-5 m and invaded the whole meadow, reaching the courtyards of the people on the hill. When the river receded in the womb, there were puddles of water and fish in the meadow, to our delight. I waited for several days for the river to retreat into the womb, from above, from the top of the hill, so as not to miss the gathering of the fish left in the puddles.

Unfortunately, in those days we did not have cameras and video cameras. These memories would have been much more consistent supported by some images and / or pictures.

What do we prepare duck meat in the family? In the recipes inherited from my mother, the duck on kale and the orange duck are highly regarded.

My mother and grandmother were great lovers of duck on sauerkraut or duck with boiled cabbage.

The legs and chest of the duck are the parts of the bird that can be prepared in many ways. I approached recipes from the inherited ones, but I also prepared new recipes, with many ideas of my own, using different garnishes.

Ingredients needed in the recipe: duck breast, horseradish, fatty yogurt, green dill, extra virgin olive oil, coarse salt, peppercorns, and for gratinated potatoes & # 8211 new potatoes, chicken eggs, sweet cheese and mutton, smoked cheese, mozzarella (hard , from the one for pizza), smoked bacon, fatty cream, sweet milk, fresh butter, peppercorns, coarse salt.

Prepare new au gratin potatoes.

In this recipe I used the usual method of au gratin potatoes in which I put a surprise ingredient & # 8211 smoked bacon that gives a special flavor to the dish.

The chef's secret! Sweet cheese, salted cheese, smoked cheese are put on a large grater and mixed with beaten eggs and distributed over boiled and sliced ​​potatoes, placed in layers, in the baking dish. The bacon cut into pieces is distributed in layers of boiled and sliced ​​potatoes.

On top of the last layer of boiled and sliced ​​potatoes put only beaten egg and thin slices of hard mozzarella. By doing so, the final preparation will be crispy on top and soft in the middle.

Ingredients

  • duck breast,
  • freshly grated horseradish,
  • fat yogurt,
  • green dill,
  • Lemon,
  • new potatoes,
  • chicken eggs,
  • smoked bacon,
  • sour cream,
  • pot cheese,
  • sheep cheese,
  • smoked cheese,
  • mozzarella tare,
  • sweet milk.

Duck breast preparation for frying / baking.

In the recipe you can use fresh / chilled duck breast or frozen duck breast and let it thaw gradually, from evening to morning, in the refrigerator.

Before cooking, duck breast should be left at room temperature for one hour.

The duck breast is cleaned of the last traces of duck down, washed under a stream of warm water and swabbed with absorbent paper for drying.

Duck breast pieces are grown on the skin side to the meat layer using a sharp knife. The notch must cross the layer of bird fat.

Well kept secret! Put coarse salt in the notches and rub with your fingers, to penetrate the salt as well as possible. This time we do not save on coarse salt. The salt will soften the meat and make the skin crispy.

Roasting duck breast.

The notched duck breast seasoned with coarse salt is placed in a well-heated pan, with the skin notched directly on the pan.

The bird fat melts and the duck breast is fried in this fat.

Follow the roasting on the thickness of the duck breast. When the meat is half changed in color, from pink to matte white (in the notches, the meat remains pink), the duck breast is returned to the pan using a tongs. Now roast the duck breast on the side with the lean meat.

Why fry the duck breast on both sides, in the pan, over direct heat? By doing so, a crust is formed that retains the must of the meat inside the duck breast.

Directions

  1. Prepare new au gratin potatoes.
  2. Duck breast preparation for frying / baking.
  3. Duck breast frying.
  4. Baking duck breast.
  5. Preparation of horseradish sauce and fatty yogurt.
  6. Leave the duck breast ready to rest. Roasted and baked duck breast slices.
  7. Assembly and serving prepared on flat, heated plates.

Baking the duck breast.

After browning the duck breast on both sides, place the pan in the hot oven of the stove, at the right heat, for 15-20 minutes (depending on how cooked you want the meat to be).

I prefer roast duck meat, on the border between pink and slightly copper.

Before slicing, let the duck breast rest for 10-15 minutes, covering the pan with a lid or a plate, during which time the meat will become juicy again.

The duck breast is sliced ​​obliquely, using a sharp knife.

Preparation of the special sauce for this preparation.

The preparation in this recipe is served with a special sauce.

The well-kept secret of the chef! Fresh horseradish is put on the grater with small teeth. Ready grated horseradish is incorporated into fatty yogurt placed in a bowl.

In the bowl, add finely chopped green dill, drizzle with ultra-virgin olive oil and add to taste, lemon juice and freshly ground peppercorns.

Mix the sauce ingredients well using a teaspoon with a long tail.

The alternative to preparing horseradish sauce! Professional gourmets will not hesitate to ask for fat cream to be added to the sauce instead of fatty yogurt, in which case the sauce can be soured with rice vinegar or cherry vinegar.

Assembly and serving of the preparation.

In order to preserve the mustard meat, after resting, the ready-made duck breast is sliced ​​only before serving.

The preparation is served on flat plates, preheated for a few minutes in the oven of the stove, after removing the pan with the duck breast and extinguishing the fire.

The au gratin potatoes must be hot. Gourmets will not refuse a spoonful of fatty yogurt placed over the au gratin potatoes.

The secret to preheating the plates! Heat the plates so that the bird fat does not harden and the meat must that is greasy does not melt.

Horseradish sauce is added over the slices of duck breast.

The bowl with horseradish sauce must be available to the greedy, on the table. It's hard for me to believe that there will be capricious people who don't serve (as a test / out of curiosity) / to taste, separately, the wonderful sauce, maybe even on a slice of hot bread.

At such a feast goes a cold beer or a glass of sweet white wine, which will stamp a little of the horseradish.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not avoid the offers of duck breast / goose breast, from the market, even if even after the reduction, the price is quite high. You just won't eat every day, although preparing this wonderful recipe might make your appetite come back a little more often.


American cabbage salad & # 8211 Coleslaw

Who doesn't know the KFC cabbage salad and who doesn't like it? Sour and sweet at the same time, slightly spicy and juicy, it is just right to accompany a steak. I tried to make this salad at home, so loved by the Americans, and I can say that a goodness came out. It is easy to make, just keep in mind that it must be left in the fridge for about two or three hours before serving, so that the vegetables and sauce can be delicious combined.

Posted in 100-200 kcal, Garnishes, Salads Tags: onion, coleslaw, garnish, cabbage garnish, garnishes, grill garnishes, carrot, vinegar, garnish recipe, garnish recipe, salad recipe, american salad, mayonnaise and vinegar salad, cabbage salad, cabbage and carrot salad , cabbage 3 Comments & # 187

Other filters about Cabbage

As we know, the liver is the main organ responsible for detoxifying the body. Being & icircnsă so & acirct to request (food.

If you want to have beautiful skin for a longer period of time, nutritionists advise you to get used to consuming it daily.

Broccoli salad is a healthy and vitamin-filled way to serve a salad, either plain or with a steak.

Pears stuffed with cheese and nuts are wonderful as an appetizer for a festive meal, especially when you know you're going to have kids at the table.

Cabbage salad with pineapple is an explosion of freshness, flavor and vitamins! Unlike a simple cabbage salad, this recipe.

Red cabbage, unfairly avoided in the daily diet, is among the few vegetables that contain resveratrol - the most powerful.

Noodles are the news of the Asian noodles that also conquered Romania, in extremely successful combinations, along with vegetables, chicken, wooden ears.

Chicken and red cabbage salad is an inspired choice for your child's evening meal, due to its low caloric intake. Furthermore.


How to make sauerkraut with smoked ciolan

First we will unwrap the sauerkraut sheet by sheet, we put it in a bowl with warm water to get out of the sour and salt.

Then we will drain it and squeeze it by hand and cut the julienne.

For a healthier version, we will boil the sauerkraut and not harden it in hot oil (as we know from mothers and grandparents).

In a pot we put the julienned sauerkraut, finely chopped onion and cover it with warm water exceeding the cabbage by 2-3 cm.

Boil for about 20-25 minutes until it is less of a liquid (about half the liquid), adding the bay leaf, pepper, tomato paste and finely chopped dill (optional) to get the sauerkraut from flavor of ingredients.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Put the pot on the fire and transfer the cabbage in a round and spacious Yena bowl, with the boiling juice and the 200 ml of oil.

On top we put the large pieces cut from the smoked ham.

Cover the Yena dish with aluminum foil (only for 30 minutes, then uncover it) and put it in the preheated oven at 180 degrees for an hour.

Meanwhile, mix the sauerkraut (but the pieces of smoked ciolan to stay on top), adding a little water if needed.

When the cabbage and the ciolan have browned quite nicely, we will turn off the oven.

Serve hot with hot polenta, pickled or fresh hot peppers and a tablespoon of sour cream on top.


Searched words "cabbage"

I boiled the cabbage with a little salt for 10 minutes. Grease a baking dish with a tablespoon of butter or margarine, as desired.

Dissolve the yeast with the sugar powder, put warm water over it and mix a little more with a spoon, then add the flour, and at the end

Boil in 4 liters of cold water with a little salt the sliced ​​and washed meat. When it boils, take the foam and let it boil

Peel the vegetables, cut the meat into small cubes. Cut the carrot and parsnip into thicker slices, the potatoes into larger pieces and

Put the meat to boil in 3 liters of cold water with a little salt, over low heat with a lid, for about an hour. If the sauerkraut is too sour

Cabbage or cabbage is cleaned of ugly leaves, washed and chopped very thinly, like noodles. If you don't have a salt restriction, you can

(This is the traditional recipe that my grandmother used to make my pie for - I called them "chalk pies" because my grandmother used to make them very,

We put the smoked bone in cold water a few hours before preparing the sarmales and we change the water 2-3 times, in order to release the excess.

Peel a squash, grate it and squeeze the juice. Fill with chopped 2-2.5 cm of pepper, leave without chopping, to have the rice in place, for

Put 1L of boiling water in a pot. Meanwhile, wash the vegetables and cut them into the desired shape into slices, slices, sticks, all outside

Wash, drain and then season the chicken with salt, ground pepper, paprika, thyme, soy sauce and place in a saucepan.

Crush the cheese well with a fork, add the chopped dill and the green onion tails cut into thin slices. Homogenize. it

Knead a dough of flour, yeast, salt, sugar and water as much as it contains, leave it a little softer, when it is almost finished put

In a woc-type pan, heat 2-3 tablespoons of oil, then cook the chicken or ham until the meat is ready. it

Yeast, sugar and about 50 ml of water (from the total amount of warm water) are mixed and left to rise for about 15 minutes. It adds

Variant 1 A swirling polenta is prepared from corn in the evening. The next day, chop the sausages into small pieces, over which they can be added

Cut the fidelita cabbage, put it in a bowl, salt it and leave it for about 5-10 minutes to get the salt into it and soak it. Separated

Preparation: Prepare the shark medallion, wash it in more water and put it in a yena tray in a well-lined oven

We wash the sliced ​​piece of shark, wipe it with an absorbent paper towel and put it in an oven tray for 30 minutes.

Heat the Dubletta greased with a little oil, place the potatoes cut into suitable pieces, add a little water and let it penetrate. slice

1) Cut the meat into thin strips and season with salt, pepper and lemon juice, leave to cool slightly. In the meantime, clean up

Bone the turkey pulp. In a plate mix the ground pepper, salt to taste, a teaspoon of paprika and a teaspoon

Cut the cabbage into small pieces, slice the carrot, tomato and pepper into cubes and place in a pot, filling with water. He likes salt

We wash, slice the chicken. Put 3-4 liters of water to boil. Bring the meat to a boil and froth the juice (remove the icing)

We start with the ribs: wash them, grow them next to the bone, place them in an oven tray, pepper them, add paprika, vegeta, water, oil,

The cabbage is boiled in boiling water for a few minutes, then the leaves are detached from it. If the middle leaves are not well scalded,

-Bone the duck breast and divide it into two pieces, grow on the side with the skin, in the shape of a diamond, salt, press

1. Cut the potatoes and zucchini into suitable cubes, carrots, bleach and ½ beets are given through the large grater and the rest of the beets

Crush the yeast cube and mix with 1/2 teaspoon sugar, 1 tablespoon flour and 40 ml water. Let it grow warm approx. 15

Hammers washed and cleaned of skin (removed) are cut in places, greased with a little oil, greased with mustard, then


We take the cabbage and chop it finely (so it boils faster), sprinkle it with salt and leave it for about 30 minutes.


While the cabbage is talking about the salt, we get to work: chop the onion and put it to harden.


Cut the smoked bacon into strips or as we wish and add it over the hardened onion together with salt, pepper and paprika.


Mix everything and let the flavors blend.


But now that the 30 minutes have passed and we have to start "squeezing" the cabbage so that the water comes out of it.


Add the squeezed cabbage over the bacon that sizzles in the pot


Mix everything well so that the cabbage does not stick.


Separately, put 1 l of water in a saucepan and bathe the powdered borscht (1 teaspoon), the knorr cubes and mix well.


Pour this mixture over everything in the pot, mix well, leave on the stove until it starts to boil, add a little rain of paprika and put everything in the oven for an hour and a half.


First of all, wash very well and scald the containers in which you will put the pickled cabbage.

On the bottom of the bowl put washed dill and thyme branches. Pickled cabbage must have the aroma of dill and thyme.

Peel a squash, grate it and squeeze the juice.

Put a teaspoon of salt in the empty part and place the cabbages in the can with the side where you put the salt up.

Add dill and thyme sprigs and, if you want the cabbage and juice to have a pink color, intersperse red cabbage cut into quarters or pieces of beetroot.

And for a yellow color, put a handful of corn kernels. Apple or quince slices will give a special aroma to the cabbage.

Continue like this until you fill the cans, taking care to leave room for the brine that must completely cover the cabbages.

Cover the can and leave the cabbage without liquid until the next day, during which time the salt dissolves and the cabbage softens easily.


Video: Οι τέλειες τηγανητές πατάτες. Γλυκό Αλμυρό (June 2022).


Comments:

  1. Lay

    In my opinion, mistakes are made. I am able to prove it.

  2. Assan

    I think the topic is very interesting. I suggest you discuss it here or in PM.

  3. Akinoshicage

    Something is too tricky ... And in my opinion it is designed for a blogger than for a webmaster

  4. Edfu

    Yeah, well written

  5. Aleksei

    It bores me.



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