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Today I slalomed through the furrows biting the water and the rain that threatens to take me out of the garden. I started to put some seedlings and to gather some green onions and green garlic only good for a delicious stew, parsley I didn't get to gather because some clouds got angry and the rain started again ..... ready with the gargle to go to the stew because we are hungry ....
- 1,200 kg pork leg (the best vegetable)
- green onions, let it be enough
- green garlic, let it be enough
- 2 boxes of 400 g diced tomatoes from Sunfood (in the garden it is not known when they will be made)
- hardening oil
- without parsley (I didn't have time to gather)
Preparation time: over 120 minutes
RECIPE PREPARATION Rainy spring stew:
After I managed to fake the rain a bit (it was raining hell) and I gathered green onions and green garlic, the parsley remained on the furrow, as a cloud full of rain drove me away ..... I left the garden and stopped at the "little big" to take some pork vegetables, more precisely the pork leg. Okay, now let me write about what I did. Peel and wash the onion and garlic, then cut them into small pieces. Separately I cut the pork meat into cubes. I heated the oil in tuci and I hardened the meat cubes, I sprinkled a little salt and I hardened for about 20 minutes until the meat changed color. I took the meat out of the tuci, I washed the tuciu and I put oil on the heat and I cooked the onion and the garlic for about 10 minutes. I added the canned tomatoes, I added about 200 ml of water and the meat cubes, I added salt and pepper and I put the ham in the oven over low heat for about 1 and 1/2 hours. And that's about the stew in the evening ... we really eat well in the evening ..... we quickly made a puree and some red beets and we had a great time. If you want you can have a craving or move on and eat what you want ......
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Bulgur colored with soybean slices
A light and filling meal, just right for fasting days.
Beet meatballs with game sauce
I found the recipe for hunting sauce in a magazine, I liked it and I thought I would try it too. And meatballs
A stew with vegetables prepared so as to promote digestion and intensely flavored with the unmistakable rosemary.
- a large eggplant (approx. 500 g)
- 450 g of red potatoes
- 450 g onion
- 2 bell peppers
- 3-4 tomatoes
- a bay leaf
- a tablespoon of cold pressed oil (I used sunflower)
- a bunch of green parsley
- a teaspoon of ground rosemary
- ocna salt, to taste
Wash the eggplant and cut into cubes, including the peel. Salt in abundance to remove the bitter juice and absorb less oil.
Leave for about 3-4 hours with salt, then wash well in plenty of water to remove excess salt. Onions are cleaned, washed and chopped.
Eggplants and onions are boiled in water, as well as finely chopped parsley stalks. Meanwhile, wash and peel the potatoes and peppers, cut them into cubes and add them to the boil, together with the bay leaf.
Add more water, if necessary, then when they are all penetrated, add the tomatoes, washed and coarsely grated.
Stir, simmer for about 5 minutes, then stop cooking, add the salt stew and add the ground rosemary. When the temperature of the stew decreases, add the cold pressed oil and the green parsley, well washed and finely chopped. These last ingredients are added after the cooking has stopped and the temperature of the stew decreases, keeping its nutrients and enzymes to be fully ingested.
Rainy Spring Stew - Recipes
Hello my dears! I recently visited the Turkish butcher shop in Dristor, where I get my supplies, where they had a wonderful mutton.
There are several types of mutton cuts. Aries, pulp, chops and more.
He winked at me from the gallant eye. Immediately I saw a beautiful stew with lots of vegetables, garlic, tomato sauce. Delight guaranteed in the oven!
Video presentation Aries stew
This stew can be made with other types of meat, pork, chicken, beef or lamb. Here find a similar variant made by me with beef. Super tasty.
For this stew I chose many vegetables, which are tastier. I browned the meat and vegetables in the pan, then I seasoned them and put them all in a clay pot with a lid, in the oven for a few good hours. The meat has become super tender and very tasty stew.
You can make this stew with any vegetables you like. I used carrots, peppers, zucchini, onions, parsnips, canned tomatoes and at the end I put potatoes.
Because it is spring, I finished the stew with green garlic and leurda. Did I tell you how much I like garlic?
- - 1 kilogram - 1 link - 4 pieces - 400 grams - 1 piece - 3 pieces - 1 piece - 1 link - 1/2 link - 1 teaspoon - 1 piece - 1/2 teaspoon - a few branches - 4 puppies - 2 pieces - 30 ml - to taste - to taste
- The mutton is chopped into cubes. If you want you can clean the strips of fat from the meat to make the stew lighter. I didn't clean it because of course the fat gives it a better taste.
- The meat cubes are seasoned with sweet paprika, hot paprika, salt, pepper and add a little olive oil. Mix very well so that all the pieces of meat are well seasoned.
- Carrots are cut into slices, peppers, parsnips, onions, potatoes, diced zucchini. Finely chop the green garlic, leurda and parsley.
- Heat a pan and put a few drops of olive oil. Put the spiced meat cubes and brown on all sides. We make this browning so that all the juices remain in the pieces of meat.
- Over the meat in the pan add the chopped vegetables, except the potatoes, and mix well. Leave it on the fire for another 5 minutes.
- Everything in the pan is transferred to a clay pot with a lid. If you do not have a clay pot, you can put it in a suitable pan for the oven or a dish of embarrassment with a lid.
- Add canned tomatoes, chopped rosemary leaves and garlic cloves passed through the press. Mix well, add about 300 ml of water, cover with a lid and put in the cold oven at 150 degrees for 2 hours. I put the clay pot in the cold oven because I don't want it to crack due to the temperature difference. If you are cooking in an embarrassing or stainless steel dish, you can put it in the hot oven.
- After two hours, add the potatoes, mix, cover the pot with a lid and put back in the oven for 20 minutes or until the potatoes are cooked.
- When the potatoes are ready, season them with salt, add the green garlic, leurda and put them in the oven for another 30 minutes, uncovered, so that the sauce decreases.
For more recipes it's stew & cooked food here.
Mediterranean style vegetable stew
I know, spring hasn't come yet with the right documents. It can't even be summer now! But nothing prevents me from making a Mediterranean-style vegetable stew, to alleviate my longing for vacation, sea and sun! In fact, it can be prepared in any season of the year, only now you can always find fresh vegetables. With the difference that, in their season, they are much tastier, and the final preparation is definitely unforgettable!
Mediterranean style vegetable stew is very simple and is prepared extremely quickly, in just a few minutes it is ready! I prefer to cook it in a wok, so I have enough space, the vegetables are cooked evenly over a high heat, and so the cooking time is even shorter.
Mediterranean-style vegetable stew is a vegan dish, so it can be considered a meal in itself, or a side dish to what you like. I preferred to serve it with rice. But it is also excellent if you add boiled chickpeas, bulgur, cous-cous or even lentils.
I miss spring
I tried the recipe, but not with nettles (they are a bit hard to clean), but with spinach and it was great.
constanta proca (Chef de cuisine), August 9, 2010
burdulea maria elena (Chef de cuisine), May 23, 2010
What goodness with so many healthy greens!
dicarmencitta1957 (Chef de cuisine), July 15, 2009
You have a beautiful presentation, congratulations. I really like nettles, and after your presentation, I think they are a delight. Once again congratulations.
valentina ionita (Chef de cuisine), June 30, 2009
I think it's tasty, but I like nettles and stevia prepared without meat.
Aura (Master Chef), May 19, 2009
It looks good and I think it is tasty. I'll try too.
samoila tudorel (Chef de cuisine), April 25, 2009
We (acquaintances, friends) do not use meat for these very fragile plants. Not working. But it's OK.
Andreea Constantina Manciu (Chef de cuisine), April 14, 2009
I don't like nettles, although they are very healthy, but I love spinach. The preparation looks very good!
Stew with rabbit and pumpkin
• 1 kg of rabbit meat,
• az leek,
• 3 bell peppers,
• 4-5 pumpkins,
• 4-5 tomatoes,
• 1/5 tablespoon fat,
• vin pahar vin,
• 3 tablespoons vinegar,
• 2 tablespoons oil,
• ground black pepper,
• black peppercorns,
• Bay leaves,
• ½ bunch of greens.
Method of preparation:
The entrails are removed, the paws are cut to the first wrist. Cut the rabbit into pieces, sprinkle with salt, pepper, onion and finely chopped bell pepper, chopped greens, sprinkle with wine, vinegar and oil and let cool for 3-6 hours (if the rabbit is young) or 15 -20 hours (if the rabbit is old).
Fry the marinated meat in a hardened pan together with the vegetables with which it was marinated, then put the meat in a cauldron, add broth, salt and simmer. Finally, add the sliced and slightly fried zucchini, crushed garlic, chopped greens and bay leaves. Simmer with a lid until ready.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic
Spring photo challenge
A few weeks ago, I realized that I don't take many pictures anymore. Yes, I still pose for the recipes I make or the products I recommend, but I don't pose as much for everyday life.
I remember the enthusiasm I had when I had my first smartphone with a somewhat decent camera or the first years of my first child, when we take dozens of pictures every day. But over time, the enthusiasm evaporated & # 8211 to be able to always take pictures has become so common that I no longer appreciate this privilege. But looking back at the pictures from the first years, I realized how many beautiful and precious memories I gathered like this.
And I don't necessarily mean only pictures with a human subject, but also the details of everyday life. The picture of a flowering branch encountered during the daily walk, strongly reminded me of the feeling of that time.
The even more fascinating part is that the children have now started to enjoy the idea of taking pictures. And I encourage this interest in them for several reasons. The most important thing is that it is very interesting to see the world through their eyes, to see what details they see, how the world around them observes. Secondly, because I want him to learn this skill, along with editing pictures. And last but not least, because I don't want to look at the phone just as a tool to consume content, but to learn to use it. And this is just a small step in this direction.
In addition to the camera (which most often belongs to the phone), we like to print some pictures (see cartridge printer offers) and keep them in physical albums or photo frames, which we change depending on the season (see and photo cartridge frames).
To encourage this habit and occasionally give them an idea, we created a list of themes for spring pictures. Both I and the children are trying to capture images with these themes.
And I confess that this way I am more attentive to the details around me, details that I might otherwise have ignored in a daily hurry.
I hope this list will inspire you too and gather many wonderful moments and images this spring!
1. Flowering trees
2. Decorating Easter eggs
3. Easter sweets
4. Flower buds
5. Children playing outside
6. Mud puddles / jumping in puddles after rain
8. Cycling / rollerblading
10. Rubber boots on a rainy day
11. Under an umbrella on a rainy day
15. Clear sky
17. Bird's nest
19. Dew drops
20. Planting seeds
21. The new plant
23. Spring sunrise
24. Spring sunset
26. Smelling a flower
27. Lying in the grass
28. Chalk drawing
30. What you see from the window
Frying pieces of meat with bone in rapeseed oil.
The pieces of meat are fried in rapeseed oil, over high heat, on all sides to form a thin, copper crust.
During frying, season the meat with freshly ground pepper, smoked paprika and turmeric.
Under the formed crust, the copper meat will remain juicy and tender.
Burgers and Shells at Scarlatescu, from now on in the Old Center!
Numerous food & # 038lifestyle bloggers had the opportunity to cook side by side with the famous Chef and to try the best shells in town, but also the various burgers on the menu.
Located in the Old Center of the city, on Smardan Street, no. 27, Burgeri and Scoici Restaurant invites gourmets to enjoy a relaxing, intimate atmosphere and to discover the most delicious combinations of flavors and tastes.
You can choose from a wide range of burgers: from beauty & # 038the beef (burger with Black Angus beef and onion chutney) or Curry Chickenrella (burger with chicken, roasted peppers and curry), to Waka-waka Fishburger (fish burger), accompanied by a healthy portion of fresh french fries.
As for the scallops cooked according to the Scarlatescu recipe, well, they will be on the menu throughout this year.
& # 8220It's no secret that I love shells. I like to prepare them with plenty of rose wine, fresh tomatoes, garlic and hot peppers. And to give them a special and fresh taste, you can add a little fresh basil. If you feel like making fresh shells, find this recipe, but also a delicious one of Panko crust mussels, here in the Old Center & # 8221, says Chef Catalin Scarlatescu.