Traditional recipes

Duck meat paprikas

Duck meat paprikas

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Peel the onion, wash and slice. Then put it to harden in a little meat juice, from the soup, approx. 10 minutes on low heat uncovered. Portion the meat, add it to the hardened onion, put 2-3 tablespoons of donut paste, fill it with water, more, cover the whole meat, season with salt and spices, then boil over low heat, approx. . 100 minutes. I used a large bowl with a triple bottom, from Berghof;). Cooked over low heat, the meat was super delicious;) with authentic country flavors;)

Good luck and good luck! ;)

Put the paprika in the walnut and garlic sauce

Cut the chicken into smaller pieces and wash well. In a larger bowl, boil 2 liters of water. After the water has boiled, add the pieces of meat, adding a pinch of salt. Meanwhile, in a pan, add the 70 g of butter and let it melt over low heat. When the butter sizzles slightly, add the finely chopped onion to the pan, letting it brown slightly. When it is ready, add it to the juice in which the chicken is boiled together with the carrot and celery nicely cut into rounds. While the chicken is boiling, the foam that forms on top should be removed with a fork. Cover the dish in which the meat is boiling with a lid. Allow to simmer until the meat is well penetrated. When the chicken is almost cooked, add the finely chopped parsley leaves. If they are ready, take the pieces of chicken out of the juice in which they were boiled and place them in the middle of a round plate to be sprinkled with walnut sauce.

Over the crushed garlic add the 2 tablespoons of oil and leave to soak for about an hour and a half. Soak the slice of bread in the meat juice and leave it so that it is not impregnated with too much water. Meanwhile, in another bowl, grind the nuts well or grind them in a blender. Add the soaked bread over them and, with the help of a wooden spoon, rub the ingredients until a homogeneous paste is obtained. Add to all this the garlic soaked in oil and the sweet or spicy pepper powder.

Sprinkle the cooked pieces of chicken with lemon juice, and when served, all around, bathe in walnut sauce. Chicken in walnut sauce is a special dish, extremely tasty and nutritious. For maximum flavor, it is recommended that it be served hot.

Tv Paprika Hungarian Recipes

Tv paprika Hungarian recipes. Another cream cheese flour recipe is the one with baked peppers and garlic recipe here. 1,835 recipes 37,337 comments and 54,123 votes. You can also make an appetizer cream with Parmesan and cottage cheese ricotta. We learn together to cook gulas papricas kurtos kolacs cake dobos and much more.

Véletlenül vega a világ legfinomabb zöldséges ételei. Hungarian dishes contain meat of different types of garnishes and delicious desserts. Blender Recipes Find recipes easy chicken recipes 100 recipes gordon ramsey simple cake recipes and. Tv paprika in romania the paprika tv program schedule also includes international culinary shows presented by chefs known all over the world such as gordon ramsay nigella or anna olson.

Recipe tv paprika page 1 of 1. összes műsor legfrissebb receptek. Exotic harmony with basil ice cream. In the show dedicated to cakes dóra havas shows both professional and amateur chefs how to prepare sweets that would always be present in the confectionery offer of her dreams.

I bought from selgros a very good cheese in bags of 500 g fat cow's cheese from helga. Seedless dates 150 g coconut flakes 100 g ground almonds 50 g fine oat flakes 6 tablespoons sugar-free cocoa 4 tablespoons olive oil 100 g honey 1 teaspoon cocoa vanilla extract for coating. Lecso with razalai categories. If you live abroad and do not know what cheese to buy or if you prefer to make your own cottage cheese at home you can follow this recipe.

Vegetable recipes vegetable food recipes pasta recipes cheap recipes simple recipes recipes from hungary. You might still be interested. It's time for a lesson again.

Cold appetizers for vegans


A tasty and impactful dish, for which you only need these ingredients:
3 avocado
2 tomatoes
1 file
1 clove of garlic
½ red onion
1 pinch of salt and a little pepper
½ link of fresh coriander

Cut the avocado in half and stick the blade of the knife into the core to remove it. Using a spoon, take the core and add it to a separate bowl. To prevent it from oxidizing, squeeze the lime juice on top.

Finely chop the onion and garlic and add them to the bowl. Then add the coriander, salt, pepper and, if desired, other ingredients, depending on your preferences. You can also add a teaspoon of olive oil, for a creamier composition.
The composition is homogenized either with the mixer or with the fork, manually. We recommend the second option, as the ingredients retain their taste better, and guacamole will have a denser texture.

At the end, remove the core tomatoes, cut them into small pieces and mix them with the rest of the composition. Serve with tortilla chips.

Zesty tip: add a tablespoon of curry or a little hot pepper for a burst of taste if you're a fan of spicy food

Lebanese hummus

Hummus is always a great choice, which many people like. If you usually buy it from the store, we will show you a simple recipe for a tasty and #homemade dish:


300g chickpeas
60ml lemon juice
5 cloves of garlic
¼ teaspoon baking soda
3 tablespoons tahini (sesame paste)
6 tablespoons extra virgin olive oil
Salt, paprika, cumin

The chickpeas are soaked the night before and left to hydrate. If you are on the run, you can use canned chickpeas.

After hydrating overnight, it is placed in a pot of cold water, in which the baking soda is added and left to boil for 30 minutes, or until it can be lightly crushed with a fork. Allow it to cool, put the water in a carafe and then clean the chickpeas (this step is not mandatory, but it is recommended not to make the stomach difficult).

Peeled berries are placed in a separate bowl, over which we add the ingredients: tahini paste, olive oil, salt, cumin, lemon and garlic. Using a vertical blender, homogenize the composition. Gradually add a little of the juice in which the chickpeas were boiled, until the desired consistency is reached. The pasta can also be seasoned according to your preferences, with more salt, pepper or other favorite spices.
Place the hummus in a bowl in the form of a nest. In the middle pour olive oil and decorate it with parsley and paprika.

Pieces of cucumber and cream cheese cashew

As the title suggests, this appetizer is simple and easy to prepare. You need:
3 large cucumbers
Cashew cheese cream
Cut the cucumbers into slices or with the help of a special knife, give them a nice shape. Put cashew cream on top, which you can find in hypermarkets, on the shelves for vegan products. At the end, decorate with dill. Optionally, you can add dehydrated tomatoes if you want them to be more consistent.

Cold diet appetizers

Antipasto Kabobs

These Italian dishes are suitable before any meal. What do you need?
Cherry tomatoes
Mini Mozarella
Pepperoni (or a salami of your choice)
Fresh basil
Skewers / toothpicks
Play with the arrangement and create an appetizing snack. It can be served with balsamic vinegar or pesto sauce.

Italian bruschettas with tomatoes

These bruschettas will make you think of a summer evening from a terrace in Italy. For preparation, you need:
2 large baguettes
3 tablespoons olive oil (preferably extra virgin)
6 tomatoes
3 cloves of garlic
2 tablespoons balsamic vinegar
Fresh basil
Salt pepper

Start by finely chopping the tomatoes, a clove of garlic and a few basil leaves. Put them all in a bowl and season with salt and pepper. Pour the olive oil and balsamic vinegar, mix well and let them sit for about 45 minutes in the refrigerator.

Meanwhile, cut the sticks wide and rub the boiling garlic into pieces. Add a little olive oil and even a little basil for extra flavor. Put them in the oven for 3 minutes on each side (or until golden brown) and be careful not to burn them too much. At the end, put the composition on top and serve them with confidence.

Bruschettas with salmon and black caviar

Greet your guests with this dish with a glass of champagne and they will surely be delighted. To prepare them, you need:

1 or 2 wholemeal sticks
Cheese cream
50g sliced ​​smoked salmon
A jar of black caviar

Place the slices of the whole baguette on the plate where they are to be served and grease them, in turn, with cream cheese. It can be bought ready-made or you can prepare it yourself (see recipe 4). Cut the salmon into small strips and place them on each cookie. On top, add a pinch of black caviar.

Light German meat recipes

While sausages and Germany go hand in hand, there are just as many traditional meat dishes in the culinary repertoire. Cream tomatoes , pot roasts, geschnetzelte (french fries) and other ways of preparing meat dishes abound. Read on to find a selection of the main recipes for lightly cooked meat.

German cooking recipes

Roasts are easier to make than you think. Try one of these beef or pork tomatoes tonight.

German hamburger recipes

Hamburger recipes usually use a mixture of pork and beef. Ground pork adds moisture to the finished dish. Feel free to use only beef or table pickles or table turkey if you wish.

German recipes (Schnitzel)

Everyone knows about Wienerschnitzel . What about the hunting spear or the gypsy spear? Traditional dishes, often found in German restaurants, are just as easy to make at home.

German chicken recipes

Chicken is eaten quite a bit in Germany and there are many tasty dishes to be prepared such as steak, grill or in a sauce as the recipe below.

German recipes Stir-Fry (Geschnetzeltes)

German parsley or sutures are made with beef, chicken or thin noodles of pork. Usually, dressed in a cream sauce, they make a very good dinner with noodles, rice or potatoes.

Risotto with asparagus, pheasant meat and browned cauliflower

For pheasant meat:
- meat from 1 large pheasant
- 1 tablespoon sea salt
- & frac12 tablespoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 sage leaves.

For risotto:
- 6 cups of chicken or pheasant juice
- 2 tablespoons extra virgin olive oil
- & frac12 cup of white wine
- 2 cups of arborio rice
- 2 tablespoons unsalted butter
- 1 tablespoon sea salt
- & frac12 tablespoon ground black pepper.

For asparagus:
- 200g of asparagus
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- & frac12 tablespoon black pepper.

For cauliflower:
- 500g of chopped cauliflower
- 4 tablespoons extra virgin olive oil
- & frac12 tablespoon sea salt
- 1 tablespoon powdered ginger.

Season the meat with salt and pepper. Cover and refrigerate the meat, while cooking risotto and vegetables.

Heat the juice in a saucepan over medium heat. After boiling, add the oil, wine, then rice. Continue to stir from time to time until you notice that the rice has absorbed the liquid. Finally add the butter, salt and pepper.

Mix the asparagus, oil, salt and pepper in a bowl. Then brown the mixture in a pan for 25-30 minutes, until the asparagus becomes soft and tender.

Combine bunches of cauliflower, oil, salt and pepper. Line a baking tray with baking paper and bake for 30-35 minutes, until the cauliflower begins to brown.

Completion of the pheasant
Heat the oil in a pan, add the pheasant meat and brown it until it turns brown. Add the butter and sage and leave for another 5 minutes. Then move the pieces of pheasant meat to a tray lined with baking paper and leave in the oven for 15 minutes to penetrate. Leave to cool.
Serve the pheasant meat with a caramelized cauliflower garnish, browned asparagus and 3 tablespoons of risotto.

Laura Laurentiu la paprikatv

Discover the most delicious dishes made according to the recipes from your favorite show, Tradition of Taste! Cook at home with us too! Feb Soups and other traditional Romanian dishes. Romanian Food For Foreigners: Mains Paprika chicken with dumplings & quot Paprika chicken. Explore luciapencu's board & quot mancaruri romanesti & quot on Pinterest. Hungary: Pork goulash, Ramona's Negresa Cake, Gulas (bograci) from Bihor, Plum dumplings without potatoes, Walnut cake. How many times have you looked for the original, authentic recipe. Paprika, Kuchen Rezepte, Essen Und Trinken, Salzige Snacks, Quiche, Belegte. Cassoulet is a dish from the south of France, composed of pieces. Recipes Appetizers, Gastronomy, Recipes. Traditional Romanian sarmale & # 8211 sauerkraut in sour cabbage leaves (pickled).

Romanian sauerkraut with pork and sauerkraut. Find out in the following video recipe! I think every housewife or.

Beaten beans, rubbed, rubbed, baked traditional recipe.

Lamb recipes

Our tradition recommends lamb dishes for Easter meal. Here are some tasty, flavorful and tastefully arranged lamb & # 8211 cooking ideas.

Lamb ribs on the tray
Ingredient: 16 pieces of lamb ribs, rosemary, 50 ml of sunflower oil, salt, black and red pepper, special spices for lamb, 100 ml of semi-dry red wine, 4-5 cloves of garlic, 6 potatoes, 4 carrots.

Method of preparation: For starters, clean the ribs of the skins, wash them well, let them drain, season them with salt, pepper and special spices for lamb and leave them to soak for a few minutes.

After that, they are fried in hot oil. Let them brown over low heat until they change color and then put them in the pan, sprinkle with wine and a little water and put them in the oven at 120 ° C.

Meanwhile, cut the potatoes and carrots into rounds and place them in the pan along with the lamb ribs. Sprinkle with wine so it doesn't dry out.
Towards the end, 15 minutes before turning off the oven, sprinkle with sprigs of rosemary and crushed or ground garlic. The ribs are served garnished with rosemary and green salad or lettuce.

Lamb steak

Ingredient: lamb leg with bone (1.6 kg), 3 cloves garlic.

Ingredients for marinade: 2 tablespoons mustard seeds, 3 cloves garlic, 3 thyme, 1 rosemary, 8 fillets in olive oil, peel of 1 lemon, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 2 tablespoons olive oil, pepper .

Method of preparation: Mix in the blender all the ingredients for the marinade (from the greens, break the leaves from the stem), until you get a paste.
* do not put salt in the marinade becauseanchovies and soy sauce are salty enough.

In the lamb pulp, washed and dried well with napkins, make incisions with a sharp knife and insert garlic slices.

Then rub the pulp on both sides with the paste obtained. Top with a generous layer of marinade. Put the pulp in a bowl and cover with foil. Be careful that the foil does not touch the surface of the meat so as not to damage the crust. Refrigerate for at least 4 hours.

Remove the pulp and leave it for half an hour to reach room temperature.

Place it in a tray and put it in the oven at 220 ° C for 20 minutes. Then lower the temperature to 150 ° C and let it cook for another 2 hours. From time to time sprinkle the pulp with the juice from the pan.

Cover the steak with aluminum foil and let it sit for 15 minutes before cutting it.

Lamb leg with mint

Ingredient: 1⁄4 cup olive oil, 1/3 cup malt vinegar, 2 tablespoons brown sugar, 1 handful of mint, pickled and chopped leaves, 1 leg of lamb, salt and black pepper, 2 bundles of green asparagus, 2 bundles white asparagus.

For the mint sauce: 1/3 cup malt vinegar, 2 tablespoons brown sugar, 1 handful of chopped mint leaves.

Method of preparation: To make the mint sauce, put the vinegar, sugar and mint in a bowl and mix well. Put the lamb in a large insulating bowl, prick it with a sharp knife and add salt and pepper over it.

In another bowl, prepare the oil mixture with the sugar, vinegar and mint and then pour it over the lamb. Cover the dish and put it in the fridge for 1 hour to marinate.

Preheat the oven to 390 degrees and put the steak in the oven.

The lamb steak takes about 45 minutes to bake on average. Then serve it with boiled asparagus (boil in boiling salted water for 2-3 minutes, it should remain green and crispy) and mint sauce.

It can be used as meat, lamb ribs and instead of fresh and boiled asparagus, canned asparagus. Malt steel is a lighter vinegar from barley and malt, but for those who do not have it at hand, they can use other types of vinegar, but be careful to dilute it, if it is too strong.

Lamb leg in wine sauce with spinach

Ingredient: 1 piece lamb leg, 750ml red wine, 500ml lamb soup, 500ml beef soup, 140g red onion, 150g carrots, 80g celery, 3 cloves garlic, 1 sprig of thyme, 1 sprig of rosemary, 2 leaves of bay leaf, 2 tablespoons vegetable oil, baking paper.

Put oil, carrots, onions, celery and garlic in a pan and cook until golden. Put the vegetables in a large bowl with a lid. Then add the lamb, thyme, rosemary and bay leaves.

Incorporate beef and lamb soup. The lamb must be covered. Put a baking sheet, then put a lid. Bake for 4 hours. Remove the lamb from the pot and boil the liquid until the liquid has been reduced to three quarters and thickened.

Add the lamb, pour the sauce on top and reheat gently for about ten minutes. Cut the lamb and serve with spinach.

Lamb leg with mushrooms

Ingredient: Mushrooms (1 kilogram), pitted olives (200 grams), lemon (2 pieces), garlic, red wine (400 ml), olive oil (50 ml), thyme.

Method of preparation: The lamb meat is stuffed with garlic, sprinkled with thyme, placed in a bowl, add 300 ml of water and put in the oven for 1 hour.

Meanwhile, slice the mushrooms and fry them in a pan with salt (without oil) to reduce their volume. In a bowl add the 2 sliced ​​lemons, the pitted olives and the crushed garlic. Add 400 ml of red wine and 50 ml of oil. Remove the dish from the oven. Add the wine sauce, oil, olives, garlic and lemons, and place in the oven for another 30 minutes. Then add the mushrooms and put the dish in the oven for another 30 minutes, without a lid.

Nest with lamb

Ingredient: 6 pieces of bone-in lamb, 1 homemade black bread, 4 tablespoons olive oil, 1 tablespoon flour, 2 tablespoons sour cream, 1 tsp green tarragon, green parsley, 1 tablespoon vinegar, salt, pepper.

Method of preparation: Brown the lamb in two tablespoons of hot olive oil. After they have lightly browned, add half a cup of hot water, salt to taste and simmer for about 20 minutes.

In the other 2 tablespoons of oil, brown the flour, stirring quickly until it turns golden. Then quench with a little juice from which the meat boils, add the chopped tarragon, vinegar and cream. Match the taste of salt and pepper and then pull the dish off the heat.

Cut a lid on the black bread, scoop out the core, place the meat and then pour the tarragon sauce. Wrap the bread with aluminum foil and bake at the right heat for about 20 minutes.

Serve hot, garnished with chopped green parsley.

Lamb tripe

Ingredient: 2 kg lamb organs, 8 eggs, 1 bunch green onion, 1 bunch green garlic, 1 bunch dill, 1 bunch parsley, spices for drob, salt, pepper.

Method of preparation: Boil the lamb organs in water with a pinch of salt. Finely chop the greens. The boiled organs are passed through the mincer (or to the food processor) and mixed with the greens. Add the yolks, beaten egg whites and spices to taste and mix until the composition is homogeneous.

Put the composition in the tray. Normally place the lamb lard or baking paper on the bottom of the tray. Beat two egg yolks and pour over it.

Bake for about 1 hour. Allow to cool then cut into slices.

Baked lamb steak

Ingredient: 1.5-1.8 kg of lamb (back leg), 1 bunch of green garlic, 4-5 cloves of garlic, 50 g butter, 2 tablespoons olive oil or 3 tablespoons of sunflower oil, 2 bay leaves, 2 sprigs of garlic thyme or rosemary, 100 ml white wine, salt, pepper.

Method of preparation: The meat is washed with cold water and cleaned of skins. It does not come off the bone, but breaks the bone in two or three places, so that it can be easily cut when the meat is fried. Wallpaper with a napkin, then grease with butter and oil and sprinkle with salt, pepper and finely chopped greens. Put in a large bowl, cover and leave to cool for an hour.

Meanwhile, heat the oven and the garlic is cleaned and finely chopped. Choose a tray large enough for the piece of meat and grease it with a little oil. Then sprinkle the garlic through a stream of hot water. Place the meat and add the wine bent with water. Put in the hot oven and bake on high heat for 55-65 minutes. Turn the steak over and sprinkle with the sauce from time to time in the pan, and reduce the heat to the right in the last 15 minutes.

Oil to be condemned: herbal oils and fats

Butter is super canceled for vegans, but most herbal oils are good to eat in moderation. Try using only a tablespoon or two when frying other goodies.

Those who are special about how your oil is processed should avoid refined varieties and look for "expeller pressed" or "cold pressed" on the label.

  • almond oil
  • avocado oil
  • rapeseed oil
  • Coconut oil
  • coconut butter
  • grape seed oil
  • macadamia oil
  • olive oil
  • rice bran oil
  • Sesame oil

Horse meat sausages: what do they taste like, how much do they cost and where are they found

Romanians are not used to consuming horse meat because there are no recipes in the culinary tradition of the Romanian people to use this specialty as a main ingredient. Few know that this meat was used until 1972 as the main ingredient for sausages on the market at that time.

Even if in Romania this type of meat is not in great demand, there are countries that consume significant quantities: in China 150,000 tons are consumed annually, in Russia about 80,000 tons, in Mexico about 78,000 tons, in Argentina 57,000 tons, in Kazakhstan 55,000 tons and Canada consumes about 18,000 tons annually.

Currently, in Romania, few processors in the meat industry have risked their reputation to bring to the Romanian market products obtained from the capitalization of horse meat. However, those who make the most of this niche are the Hungarians settled in our country and who brought the specialties to the Romanian lands.

40 lei per kilogram of horse sausages

Horse meat specialties are not cheap at all, if we consider the fact that a kilogram of fresh pork sausages is sold in the supermarket for 20-25 lei, while a kilogram of horse sausage ends up costing and 2 times more.

"For two years we have been bringing to Romania a slightly more special range of meat products. The sausages we offer to Romanian customers are: game salami, spicy game meat sausages and of course horse meat sausages. At the beginning when we brought these specialties on the market, the Romanians were a bit more reluctant, they hardly let themselves be convinced to taste a horse meat sausage, although it is considered the cleanest animal. In Hungary, horse meat sausages are highly prized and sought after. In general, we consume this product, at special events, not every day, because the price is not low, a kilogram of sausages costs 40 lei ", said for Rapolti Barna, the one who brings to Romania the Hungarian specialties and he sells them in his shop in Sfântul Gheorghe, Covasna county.

The products are brought from local producers

The Dio Panprod company wanted to offer Romanian customers a unique tasting experience and they chose to bring only products obtained by local producers, which respect exactly the traditional Hungarian networks.

"The products I sell come from Hungary, from local producers, from areas with a tradition in processing game meat and cow's milk cheeses. Everything is made respecting exactly the traditional recipes, over 100 years old. The indispensable ingredient in Hungarian meat dishes is paprika, a spice that offers a spicy taste and a much more reddish color to the products ", Rapolti told us about the place of origin of the dishes with which he" entices "Romanian consumers.

Horse sausages taste like game and beef

"It's not easy to get used to the idea of ​​eating horse sausages, but I want to tell you that many of those who were reluctant to this type of product, after tasting it, bought it. Horse sausages are very similar in taste to those of game or beef. The horse sausages go very well fried or on the grill, next to a polenta with cheese and cream. In our country, it is consumed especially during the winter holidays and they are considered a delicacy, as are the game sausages ", the sausage importer explained to us, about how we should eat horse sausages.

Horse meat has only 117 kcal

The horse meat is red, very fibrous and low in fat, being darker in color than the beef, having a taste between that of beef and that of game. Meat has an average of 2.7% fat, 20.6% protein, 0.013% calcium and only 117 kcal.

According to some studies, horse meat has certain health benefits that were previously associated with fish meat. Horse meat is an important source of omega 3. It also has 40% fewer calories and more protein than other types of meat.

Outlet store only at Sfântul Gheorghe

So far, the company Dio Panprod has managed to open a single store in the city of Sfântul Gheorghe, Covasna County.


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