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CHICKEN SALAD, CELERY, HREAN AND CONFIDED LEMON

CHICKEN SALAD, CELERY, HREAN AND CONFIDED LEMON


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Thank you Clamps for inspiration, //retete/ardei-iuti-in-otet-52149.html. I reduced the amount of hot peppers and added a little, candied lemon;) Spicy, with a slightly fruity aroma;)

  • Green hot peppers approx. 500 g,
  • celery root 1 piece,
  • horseradish root 1 piece,
  • caster sugar 100 g,
  • white wine vinegar 9 degrees 300 ml,
  • candied lemon or lemonade 100 g

Servings: 4

Preparation time: over 120 minutes

PREPARATION RECIPE SALAD OF CHILI PEPPER, CELERY, HREAN AND CONFIDED LEMON:

Wash the hot peppers, cut the stalks. Celery and horseradish are cleaned, washed and left in cold water. All the ingredients are cut into small pieces, I admit, I used the food processor, from the endowment, using the planer part for the peppers, and the part with the grater for the celery and horseradish, so I finished quickly, and especially without tears and stings. Mix the chopped vegetables with the sugar, vinegar and candied lemon, leaving to rest until the next day. The vegetable mixture, together with the leftover juice, is put in sterilized jars, which are capped, labeled, "photographed", in my case. Only good for the winter days next to a hot soup and why not, put over a steak;) Increase and success!


Cancer Diet - Everything You Need to Know

This article contains important information about the diet that any person with cancer needs to know. Oncologists should tell cancer patients that changing their diet can increase their chances of cure, regardless of the treatment they receive.

Cancer Diet - Everything You Need to Know

Cancer patients need to be informed that food is the first and best way to treat and defend themselves when they are on the path to healing. In cancer, as in other incurable diseases, it is necessary to reduce the total consumption of protein, sugar, fats and processed foods, which can cause inflammation in the body and aggravate the cancer.

In the world of oncology and cancer patients, the most popular and much discussed is the alkaline diet, composed mostly of vegetables, and a small amount of fruits, grains and proteins. Alkaline diet reduces inflammation and improves intracellular pH.

Foods that dominate the daily menu of many families today offer some convenience (microwaves, packaged snacks and fast food), but they are not the best choices when someone is battling cancer and wants to and increase the chances of healing.

Foods consumed today promote inflammation, increase acidic pH and thus create a perfect environment for the development and proliferation of cancer. A cancer patient must return to eating food as fresh as possible, seasonal, simple dishes, just like in ancient times.

A properly constructed alkaline diet will improve the intracellular pH, which is the best form of defense against inflammation in the body. The alkaline diet consists mainly of organic green leafy vegetables, herbs and natural spices, root vegetables, onions, garlic, leeks and chives, cruciferous vegetables & # 8211 broccoli, cauliflower and cabbage, beans, lentils and peas, nuts and seeds , combined with a small amount (1-2 cups a day) of rice. A portion of fish and lean poultry 2-3 times a week can guide the diet and body to an alkaline environment. Fruits help balance vitamin and mineral levels. Vegetables and fruits should be eaten best raw.

Studies have shown that sugar is a food source for cancer. Cancer cells use more glucose (sugar) than healthy cells in the body. Sugar metabolism creates acid and encourages the progression of cancer.

A diet high in sugars, including fruits, suppresses immune system function, leading to insulin resistance, which has been directly linked to the proliferation of cancer. Sugar depletes the body's magnesium resources, another factor that contributes to the development of cancer. Corn fructose syrup, due to its processing method, contains a lot of mercury - a metal that due to its toxicity can lead to cancer.

The recommendation to eliminate sugar from the daily diet refers to sugar in all its forms, even natural sugars, such as honey, stevia or agave syrup and other syrups.

Instead of these sweeteners, you can eat apples, figs, dried apricots or a slice of fresh pineapple. Fruit consumption should be moderate, as studies have shown that fructose increases the rate of cancer cell division 2 times more than other sugars.

Gluten-rich cereals such as wheat, beef or rye grains, including whole grains - pasta, bread, muffins, cakes, biscuits and other baked goods should be excluded from the diet of a cancer patient because they cause inflammation in the body. And inflammation promotes the progression of cancer. Cancer patients should focus on gluten-free cereals, such as rice, buckwheat, millet or quinoa.

Cow's milk has been identified in a large study by Professor T. Colin Campbell, director of Cornell University, as one of the most stimulating foods for cancer. Yoghurts made from powdered milk are much more dangerous than milk, plain yogurt or cheese.

Dairy products create inflammation, cause bone damage (due to high acid production during their digestion) and increase the rate of cancer in a similar way as sugar.

Nutritionists advise cancer patients to use only cold-pressed olive, coconut or avocado oil, as they have anti-inflammatory properties and help heal inflamed and potentially cancerous cells in the body.

Processed oils, including margarine, have been subjected to very high temperatures to improve their shelf life. This modifies the oil molecules so that these molecules create dead spots in the body's cells because they cannot conduct electricity. This interferes with the function of healthy cells and promotes the progression of cancer. In essence, cancer cells are cells that no longer respond to intracellular messages and multiply continuously, without purpose.

Salads are always a rich source of food for a sick or healthy person. They can be made from carrot and grated celery, endive, tomatoes, cabbage, spinach, lettuce, beets and horseradish or other vegetables. Sprinkle with a little olive oil and lemon juice.

Eliminate the consumption of alcohol, bottled juices from canned or frozen vegetables or fruits, because they have high concentrations of sugar and create acidity in the body.

The consumption of natural juices from fresh, home-cooked fruits and vegetables is encouraged. However, the focus is on vegetable juices (carrot, beetroot, cabbage, etc.). It is also recommended to reduce the consumption of coffee to one cup per day or less and increase the consumption of clean water, green tea (not black tea), sage, ginger or mint tea. The famous water drink with lemon is very good for cancer patients.

Alkaline diet with influences from the Mediterranean diet is probably the best choice for a cancer patient.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


What was I doing 5 years ago! NEW YEAR 2015 at The Wine Bistro by Vinexpert & # 038 Chef / 10 hours of party, 40 recipes, 30 drinks!

Wines and recipes from all continents & # 8230in VICTORY SQUARE!
WINE PAIRING & # 038 LIVE COOKING SHOW!
10 hours of non-stop party!
Menu with 40 recipes and 30 drinks!

THE WINE BISTRO, newly opened in Victoriei Square (Calea Victoriei 155, Bl. D1), invites you to a NEW YEAR unique, excessively rich in wines and recipes from all Continents of Taste!

Starting with 20.00, the New Year's Eve 2015 party offers you a fabulous itinerary through the best vineyards and the most delicious cuisines of the world! We will leave South America (Chile and Argentina), make a stop in South Africa, continue our journey of initiation in Australia and New Zealand, to return to Europe (France, Italy, Spain, Austria) and stop at home, in the newest and richest in wine restaurant in Romania.
At each stop, we will taste the best liqueurs of the area, proposed from the Vinexpert collection of over 3,000 labels, and we will share the culinary partnership with Bucătărescu recipes, which you have tried in the nine editions of the live culinary show " Continents of Taste ”.

REVELION 2015 the THE WINE BISTRO is the unique opportunity to meet an impressive suite of top wines (most rated at least 90 points by specialists), not missing famous brands such as: Rothschild, Guigal, Salentein, Pol Roger, Dievole, Vina Mar, Georges Duboeuf, Missions of Rengo, Maison Champy, Paul Mas, Heraldry, Rimapere, Wild Rock, Oxford Landing and others.

We also offer a unique selection of French champagne, Catalan cava, cognac and armagnac, Caribbean rum, Scotch whiskey, grappa, calvados and raw Normandy cider, Romanian vinars, refined and sour cherries, brandy and brandy. The open bar will also include cocktails, nutmeg coffee, fresh fruit and vegetable juices or quality mineral waters!

MENU will be in line with this sensational collection of rare drinks and will include a suite of international and traditional Romanian recipes, reinterpreted in the Bucătărescu style, and will be crowned with a large THEMATIC CAKE - "Continents of Taste" & # 8211 made in collaboration with the best specialized producer in the country, the “Mona Lisa” confectionery workshop!
Among the culinary challenges of the craziest night of the year we mention:

entrees
-shell meatballs with cherries and horseradish sauce
-turkey meatballs
- scallops and red onions on homemade bread
-alioli with pink pepper
-language rolls with apricots and figs
-anks on a stick (glazed pitted olives)
-Chilean style potato dumplings with small caramelized onions
-mushrooms stuffed with quail eggs
-boats with cream cheese with nuts
-Andive stuffed with eggplant salad with pomegranate
-fish meatballs with tasty herbs

Bread roll
-selection of the baker in love - buns, baguettes and bars with seeds, olives, sweet garlic, corn and other unique mixes

SALADS
-Misticanza salad with valerian
-arugula salad with strawberry sauce
-salamari salad, red and orange beans
-baby spinach with roasted walnut mix
-homemade pickle salad
-Russian vegetable salad

SOUP / CREAM
-cream of vegetables with fried seeds
-glic soup with almonds and noodles with truffles
- morning bouillabaisse & # 8211 Marseille reinterpreted

MAIN WAYS
-turkey stuffed with fruit and artisanal foie gras
-scallops according to the Shepherd's recipe (cooked twice: in cabbage juice and in sweet wine)
-minipaella with seafood
-Small skewers in honey sauce and Dijon mustard
-polenta burger (hamburger on polenta slices)
-Hasselback potatoes with thin slices of bacon boiled in wine
-pork leg cooked over low heat for 6 hours, optionally chopped with cherry and hot pepper jam
-oiled fried celery without oil in a hot air jet
-fish with herbs in Provencal style, cooked in the oven

DESSERTS / AFTERNOON
-plate of exotic cheeses and nuts sprinkled with balsamic glazes
-chocolate fruit trays
-pancake roll with sweet cheese and lemon cream
-pie and raisin pies by Samos vs. berry ice cream
-pears in wine
-beautiful kisses
-ritual grape berries

CAKE & # 8220Continents of Taste & # 8221

& # 8230The bravest and most inventive guests can take place, together with Bucătărescu, in the open kitchen! It is allowed to modify the recipes according to the momentary inspiration of each one! For the first time for our culinary scene, guests can customize their menus and are awarded on the spot for their ideas!

The show in the bar and in the open kitchen will be doubled by many moments of 100% fun:
-live music
-karaoke with special prizes
-DJ & # 038 ambient music specific to all countries where wines and recipes are presented
-fireworks and confetti
- midnight raffle - guaranteed prizes for all participants
-funny hour-long contests
-tests with Riedel glasses
- & # 8230surprises of the House!


Deer Penis Soup (4 - 6 servings)

Clean the penises of the fur, testicles and foreskin. Wash them and keep them in cold water for 30 minutes. Peel the onions and mash them with a blender to soften the fibers. Crush the uncleaned ginger as well. Turn off half of the ginger, and the other half is divided into three pieces. In a 4-5 liter pot, blanch the chicken for a few minutes and then take it out, rinse it with cold water and set it aside, waiting.

In a pot of boiling water, add half a tablespoon of tea leaves, a tablespoon of Shaoxing wine, the white part of an onion and a piece of ginger.

Add the penises and blanch for a few minutes. Great attention! At this time of bleaching, it happens that the penis suddenly hardens, arches, and jumps out of the pot or stove, straight and stiff as a stick. Don't be scared! It returns to normal when it cools.

Remove the penises and rinse them very well with plenty of cold water. Discard the contents of the pot in which the penises were boiled. Rinse the pot thoroughly.

Repeat the bleaching action twice more, each time with different water and other spices (tea leaves, Shaoxing wine, white onion, a piece of ginger). Rinse your penis with plenty of cold water each time.

When the penises have cooled, cut off their tips and cut them into 5 cm pieces. Cut each piece in half lengthwise, then again in half lengthwise the pieces will turn into spirals (rolls). Remove the urethra (the canal that is on one side).

Place the fried chicken and penis pieces in a clay pot or stainless steel pot and cover with water. Bring the pot to the boil and take the foam, if it forms. Add the rest of the ginger, onion, Shaoxing wine, along with the Sichuan pepper and tonic herbs. Cover the pot with the lid halfway and simmer for 5-6 hours.

When the soup is almost done, cover the goji berries with hot water to swell.

Strain the soup through a sieve lined with a clean cloth. Remove the penis pieces, rinse them and set them aside. Discard the ginger, green onions and tonic herbs (which have done their job). Take out the chicken and keep it to eat later, if you wish. Cover the penis pieces with strained juice. Season the soup with salt. Add the swollen goji berries to the water and serve.


Heel beaks & # 8211 are the best natural remedies

1. Foot baths with warm water and salt

Fill a basin with hot water, at a bearable temperature, between 30 and 35 degrees Celsius. Then add 2 handfuls of coarse salt or Bazna salt.

Keep your feet in this brine for half an hour, during which time the water is kept warm by the addition of hot water.

After half an hour, the feet are removed from the water, covered with wool socks and the patient is put to bed. This treatment is done in the evening, before going to bed, so that until the morning the legs are gradually cooled. If the feet sweat, change the pair of socks.

After 15-18 salt baths, the pain will disappear and other problems will not appear and after a period of a year or two, if small stings appear, the treatment is repeated, but only for two or three days.

2. Black radish

Wash a black radish well and then put it on a small grater, with the peel.

The paste thus obtained is applied overnight on the affected area, then in the morning the area is washed with warm water. The pain will subside after three or four such procedures.

3. Potatoes with wheat bran

Cover with water seven or eight small potatoes and boil in the shell. After they have boiled, pass them immediately in the water in which they boiled, then put a handful of wheat bran on them.

The paste thus obtained is left until it reaches a bearable temperature, then it is transferred on a piece of food foil, on the heel. The hotter the paste, the better. Tie well with a cotton cloth and leave to act for two hours.

This treatment is repeated every night for ten days, after which there is a break of ten days. After a break of ten days, treatment can be resumed as needed. Properly covered, it will withstand a great deal of adverse conditions.

4. Lampante oil and hot peppers

Finely chop two hot red peppers, then leave to soak in 400 ml of lampante oil for seven days. During this period, shake daily.

The oil is filtered, then a cotton swab is soaked in it. The cotton wool is applied on the diseased area, once every three days, before going to bed, until the beaks disappear.

5. Horseradish with horseradish

Apply, on a bandage, freshly grated horseradish and a little corn. This poultice is applied to the affected area, binds well and is left to act for an entire night. This treatment is done for a week or two, until healing.

6. Foot baths with walnut shells

Boil 2-3 handfuls of dried walnut shells in two liters of water until the water is reduced by half. The hot stew is strained and placed in the basin, after which the heels are placed in the warmest water and kept there until the water cools. The water can be reused two or three times.

This treatment lasts a week or two, until the pain disappears.

7. Garlic with natural yogurt

The natural yogurt is mixed with a clove of crushed garlic to form a paste.

The obtained paste is applied on the affected area, bandaged with a bandage, then left to act for a whole night. The next morning, the treated area is washed with warm water. This treatment is done in cures of ten or twenty days.


HREAN syrup & # 8211 precious remedy for cold season ailments

God has commanded nature to provide us with the right kind of food for each season and its specifics. For example, in summer, when it is very hot, we have a lot of greens, juicy fruits and vegetables that contain a lot of water. In winter, to combat the cold and viral diseases, we can use horseradish, garlic, and other vitamins-rich roots, such as beets or celery.

Horseradish is a fire food, one of the most feared enemies of diseases that occur in the cold season. Its therapeutic uses address a wide range of diseases, but most of them are infectious or circulatory.

Horseradish syrup with honey & # 8211 recipe

• 1 horseradish root
• 4 tablespoons of honey

The recipe is very simple. Horseradish root is peeled, washed and given through a large or small grater. It is then mixed with honey in a jar, which is sealed and left to soak for 30 minutes, or overnight.

After this interval, the preparation is consumed as such (including horseradish scraper), or strained through a gauze. In this case, the horseradish residues that remain after filtering the syrup are boiled with enough water to cover them, then the resulting juice is strained (pressing the horseradish well), and after it has cooled, it is added to the raw syrup extracted for the first time.

Take 1 tablespoon, 3 times a day. The dose may be increased depending on the severity of the condition. In case of cough (of any kind), take 5-6 teaspoons of horseradish syrup a day, with rare sips, to allow it to act on the throat.

Horseradish root is a rich source of Vitamin C, an essential antioxidant for the immune system, which suffers the most when temperatures drop below 0 degrees. It also contains iron, potassium, magnesium and calcium.

Chemical compounds called glucosinolates fight bacteria as effectively as synthetic antibiotics, but also against cancer cells, due to their strong cytostatic properties.

People susceptible to colds and diseases can include in the daily diet horseradish salad with beets boiled in their skins (vegetables are cleaned and grated, then mixed with a little olive oil, salt and vinegar). The treatment dose is 50 mg twice a day.

People with hypothyroidism, gastrointestinal disorders, stomach or intestinal ulcers, irritable bowel syndrome and severe kidney disease should avoid eating horseradish. It is also contraindicated during pregnancy and lactation.

If you are on medication, seek medical advice before starting a horseradish treatment.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Natural remedies that help you get rid of calcaneus spurs quickly

The calcaneal spurs, also called "bony spur", "heel spur" or "heel beaks", are formations that appear as bony protrusions, developed at the anterior plantar margin of the calcaneus. The calcaneus spur is formed on the calcaneus, in the form of bone deposition.

The tissue that forms the arch of the foot becomes inflamed - due to this the pain of the foot at the support appears, as the calcaneus spur exerts a compression on a small nerve that passes under it.

Here are the best natural remedies that can significantly relieve pain or even cure:

1. Foot baths with warm water and salt

Fill a basin with hot water, at a bearable temperature, between 30 and 35 degrees Celsius. Then add 2 handfuls of coarse salt or Bazna salt.

Keep your feet in this brine for half an hour, during which time the water is kept warm by the addition of hot water.

After half an hour, the legs are removed from the water, covered with wool socks and the patient is put to bed. This treatment is done in the evening, before going to bed, so that until the morning the legs are gradually cooled. If the feet sweat, change the pair of socks.

After 15-18 salt baths, the pain will disappear and other problems will not appear and after a period of a year or two, if small stings appear, the treatment is repeated, but only for two or three days.

2. Black radish

Wash a black radish well and then put it on a small grater, with the peel.

The paste thus obtained is applied overnight on the affected area, then in the morning the area is washed with warm water. The pain will subside after three or four such procedures.

3. Potatoes with wheat bran

Cover with water seven or eight small potatoes and boil in the shell. After they have boiled, pass them immediately in the water in which they boiled, then put a handful of wheat bran on them.

The paste thus obtained is left until it reaches a bearable temperature, then it is transferred on a piece of food foil, on the heel. The hotter the paste, the better. Tie well with a cotton cloth and leave to act for two hours.

This treatment is repeated every night for ten days, after which there is a break of ten days. After a break of ten days, treatment can be resumed as needed. Properly covered, it will withstand a great deal of adverse conditions.

4. Lampante oil and hot peppers

Finely chop two hot red peppers, then soak in 400 ml of lampante oil for seven days. During this period, shake daily.

The oil is filtered, then a cotton swab is soaked in it. The cotton wool is applied on the diseased area, once every three days, before going to bed, until the beaks disappear.

5. Horseradish with horseradish

Apply, on a bandage, freshly grated horseradish and a little corn. This poultice is applied to the affected area, binds well and is left to act for an entire night. This treatment is done for a week or two, until healing.

6. Foot baths with walnut shells

Boil 2-3 handfuls of dried walnut shells in two liters of water until the water is reduced by half. The hot stew is strained and placed in the basin, after which the heels are placed in the warmest water and kept there until the water cools. The water can be reused two or three times.

This treatment lasts a week or two, until the pain disappears.

7. Garlic with natural yogurt

The natural yogurt is mixed with a clove of crushed garlic to form a paste.

The obtained paste is applied on the affected area, bandaged with a bandage, then left to act for a whole night. The next morning, the treated area is washed with warm water. This treatment is done in cures of ten or twenty days.

For internal use

Celery and parsley root

Prepare a mixture of a teaspoon of grated celery and parsley root, a teaspoon of crushed garlic, 400 ml of water and two tablespoons of lemon juice.

These ingredients are mixed and boiled for ten minutes, then strained.

Consume one teaspoon three or four times a day for three or four weeks.


ROOT salad for weight loss

Roots are great choices for people who want to lose weight. They contain a lot of fiber, which gives satiety and reduces the feeling of hunger, without bringing a high calorie intake. In addition, fiber prevents the absorption of fats and helps reduce cholesterol.

Due to the richness of minerals, the roots prevent dizziness, weakness and anemia that can occur during a diet.

Root Salad For Weight Loss

The carbohydrates they contain are slow carbohydrates, which do not cause sudden fluctuations in blood sugar in those with problems.

Consumption of roots is not recommended only for those who struggle with excess weight. These foods are very nutritious and energizing.

They act as a tonic for the body, due to B-complex vitamins, vitamins A and E, beta-carotene, antioxidants and minerals: calcium, phosphorus, iron, potassium.

Legume salad for weight loss

Ideally, we should eat fresh vegetables in order to benefit from their maximum of nutrients. If you have a stomach ache and are not allowed to eat vegetables, cook the vegetables in the oven or boil them in water.

Baking in the oven (in the shell) helps preserve nutrients and gives vegetables a sweeter and more aromatic taste. By boiling, the vitamins and minerals in vegetables pass into the water (do not throw it away, but use it as a base for soups or broths).

• 2 carrots
• ½ celery
• 1 black radish
• 1-2 tablespoons of grated horseradish
• 1 tablespoon of olive oil
• 1-2 teaspoons of lemon juice or apple cider vinegar
• salt to taste

Wash the vegetables well and then put them on the grater in a large bowl. Or cut them into cubes. To this salad you can add beets, parsnips and parsley root.

Separately, mix the dressing ingredients: olive oil, lemon juice or vinegar, horseradish and salt. You can also add a little honey. Pour the sauce obtained over the vegetables and mix gently. Sprinkle green parsley on top. If you want the salad to be fuller, add a few chopped walnuts.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Sheep entrails soup

Exceptional culinary preparation, specific to the Southern Subcarpathians. It can be done anywhere in this country. Let's do it in Moldova as well.

  • sheep entrails (without liver): belly, mat, lungs, spleen, heart, kidneys, lures, head
  • 3-4 fleshy onions or 3-4 chubby leeks
  • 1 - 2 carrots
  • 1 celery suitable for the sea
  • 1 - 2 bell peppers
  • salt & # 8211 to taste
  • hot paprika or 1 - 2 hot peppers
  • 1 bowl with cream
  • 1 bowl of grated horseradish in a vinegar bath
  • chopped greens: larch, celery and dill.

Sheep's entrails are washed thoroughly. The belly and the mats are turned upside down, discarded of debris, washed with plenty of water, rubbed with a straw brush and shaved with the back of a knife, and washed and scalded.

The lungs, spleen, heart, kidneys and lures are cut into pieces and washed with blood.

The head (with the neck and side) is cleaned well and washed with plenty of water, especially on the inside with the tongue and teeth. Bring to a boil.

The entrails, thus cleaned and washed, are boiled with cold water and salt in a large cauldron. When they are almost cooked, take them out, let them cool, then chop them finely. The head of the sheep is cleaned of meat (which is cut faithfully), the tongue is removed and the beregata is cut in the same way. The brain eats broth.

The belly and chews of boiled and chopped sheep are called sponges.

The chopped entrails are placed in a bowl and left to stand.

Chop the onion or leek, carrot, celery and bell pepper and put them in the juice in which they boiled the entrails. When they are almost cooked, add the chopped entrails and continue cooking for another 10-15 minutes, then turn off the heat and straighten the soup with cream, season with salt and spice (paprika and hot peppers), sprinkle on top of the greens and dine with grated horseradish in a vinegar bath and warm polenta. A rare goodness! Soup for healthy people. She's kind of the second cousin of the belly soup.


SARMALE DE POST

WE NEED:
VAS ZEPTER Z-2050 and SYNCRO CLICK Z-420-20
20 Pickled cabbage leaves
500 g thinly sliced ​​sauerkraut
Bay leaves
spoonful of spices, paprika and chili
3 large onions
5 cloves of garlic
300 g of a mixture of rice, buckwheat and quinoa that you put in 200 ml of hot water and let it absorb all the water
300 g champinion mushrooms
2 carrots
500 ml of tomato sauce

PREPARATION:

Prepare the composition for the sarmale - rice, buckwheat, quinoa, 2 finely chopped onions, 2 cloves of garlic, spices, finely chopped mushrooms. Mix everything and pack the sarmales. Place in the bowl in layers the rest of the chopped onion, spices, garlic, chopped cabbage, a row of sarmale, one of chopped cabbage. Put enough water to cover the sarmales. Place the 2 carrots cut into large pieces on top. Start cooking at a high temperature until the heat control reaches the green part and the red safety button rises (approx. 5 min.). Then reduce the heat source to a minimum and cook for 15 minutes on low heat, under pressure. Remove the pan from the heat and let it rest for 10 minutes, during which time the pressure drops and it can be opened safely. The sarmales are cooked in 20 minutes (normally it would take 2-3 hours to cook over low heat). You will crush the carrots and mix them with the tomato sauce that you pour into the bowl to get a thick sauce. When preparing sarmale with meat, we replace the rice mixture with minced meat and follow the same method of preparation.



Comments:

  1. Doumuro

    In gonivo

  2. Hawley

    In it something is also to me it seems it is good idea. I agree with you.

  3. Webb

    News. Tell me, please - where can I find more information on this topic?

  4. Vugor

    I congratulate, what necessary words..., a remarkable idea

  5. Walsh

    Accidentally found this forum today and registered to participate in the discussion

  6. Garen

    I apologise, but I suggest to go another by.



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