Traditional recipes

Meatballs with Dijonnaise sauce and jumeri paste

Meatballs with Dijonnaise sauce and jumeri paste

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Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Stews with Dijonnaise sauce and jumeri paste:

Mix the minced meat with the sauce, whole eggs, grated cheese, jumeri paste (jumeri given by the mincer) and the rest of the ingredients. with salt and pepper and fry them in oil at the right heat. Enjoy.

Quail with pomegranate sauce

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Vanilla cake with pomegranate syrup

Sweets, Cakes 200g butter 200g caster sugar 3 eggs juice from one lemon + another half 240g flour 1 teaspoon baking powder 1/2 teaspoon vanilla extract for pomegranate syrup: juice from 1/2 lemon 2 pomegranates (seeds from one, juice from the other).

350 gr flour
130 ml of warm milk
50 ml oil (I put olives)
1 teaspoon sugar
1 1/2 teaspoons salt
20 gr of fresh yeast
1 egg yolk or

250 gr jumari
1 1/2 teaspoons pepper
1 teaspoon salt
1/2 teaspoon ground cumin

egg white
salt, large ground pepper
cumin seeds

Servings: 32 pieces (with a diameter of 4 and 5 cm)

Preparation Pogacele with jumari

  1. Knead the dough ingredients well and then leave to rise for about an hour. I made it in the bread machine, I put the liquids first, then the flour and the salt and on top the sugar and the yeast. The dough comes out very well, elastic and easy to spread, you do not have to use flour.
  2. Meanwhile, until the dough rises, I put the scallops in the robot (or meat machine) and made the dough. I put pepper, salt and cumin in the coffee machine and ground them together - & gt that's because I used berry spices, not ground ones. I mixed the jumari paste with the spice obtained
  3. I spread the dough 1 cm thick and greased it with 1/3 of the paste. I folded the sheet. We repeated the operation 3 times. At the end we spread the 1 cm sheet and cut the beads with a 4 cm diameter glass or other desired shapes.
  4. Put the turnips in the pan and leave to rise for another 15 minutes. Then grease with a little beaten egg white with a fork and grind spices on top.
  5. Put the tray in the preheated oven at 220C and let it brown (it took about 25 minutes)

2. Sprinkle the dough on the dough

How to make pork chops with beer, garlic and thyme recipe for crispy and flavorful scallops?

How do you make bacon for beer?

Cut the bacon plate into strips with a 1.5 cm edge and the height of the bacon plate.
Put the diced bacon in a bowl and prepare a blond beer stew with sliced ​​garlic and thyme. The stain is poured over the pieces of bacon and must cover them.

Leave the bacon in this stain for at least 12 hours, in the refrigerator, in a covered casserole.
A few hours is not enough! It must have time to soak up the aromas of the stain. Bacon, being a block of fat, is not like meat, it does not quickly absorb the flavors of marinade. That is why it needs longer exposure.


I added a few tablespoons of fresh, grated vegetables - a small onion, a piece of carrot, a slice of celery, a parsley. I hardened them lightly together with the meat, I added a little hot water and let them simmer for about 10 minutes. These will "melt" more, and will form the sauce.

I also put the mushrooms - I had yellows from the forest, put in the freezers. Because the sponges were just scalded, it is necessary to boil them together with the meat. I continued boiling, I added a little more water. Add more salt and pepper.
When the meat is penetrated, I added some donuts (I had canned sliced ​​donuts, special for food), and just a teaspoon of tomato sauce (just to give flavor, because this way is not much tomato sauce).

During cooking, add a little water, and in the end the sauce will result - but not much. Add 2-3 cloves of sliced ​​garlic, a sprig of thyme, a glass of wine - and pass over high heat, without a lid, to evaporate the alcohol. We complete the taste with salt, pepper and what else we like.

I served it with mashed potatoes.

It's a very delicious dish!

Good appetite!

A comment:

I see that you are with the forest mushrooms too! Besides the yellows I also see the ghebes! I live near the forest and work, I could say, even in the forest! as he calls it here, the crest of the rooster from which some snails come out. you say they are made of chicken breast, I will post them on the blog, then the pineapples, the mushrooms. and you still near the forest, stay?
a good day!


What to eat on this terrible cold?
Ingredients: one large onion or two medium, rooted (one carrot, 1/2 or 1/4 celery, 1 parsley or 1 parsnip), 2 potatoes, 3 tablespoons oil, 5 tablespoons canned vegetable soup made with tomatoes , donuts, greens), a large jar of canned green beans, 1-2 tablespoons of tomato paste and donuts, 0.5 liters of homemade borscht, thyme, fresh or dried greens.
For the pouring: 1 egg, 2-3 tablespoons flour.
Cut the onions into small pieces and pass the roots through a grater, then heat them a little in oil, without browning them at all. We also put diced potatoes. Pour 2 liters of boiling water over it and let it boil. When the vegetables have softened, add the vegetable soup, beans (without the juice in which it was preserved), mashed tomatoes and donuts. After it boils a little more (it depends on the beans, but in general it is soft and no longer needs to be boiled) we add the boiling borscht - not all at once, but gradually and as much as necessary, always tasting so that it doesn't come out too sour ). It depends on how sour the borscht is, the amount of soup and the taste of each one. If we do not boil the borsch separately and add it raw, we risk that in the end the soup will come out too sour.
We add salt (if necessary, the beans are salted, and the vegetable soup and pasta).
Whoever has it, can put vegeta from home or from the health food stores, without chemical additives. & # 160
At the end, we also pour the castings (made from the beaten egg a little and mixed with the faience, so that a paste like a pancake dough is a little thicker), letting a thin thread of dough flow from a spoon, in hot soup. Boil for another minute and serve with sour cream. & # 160

Snack # 1

Spinach salad with grapes, mozzarella with green pesto, pumpkin seeds, orange dressing

  • baby spinach
  • grapes
  • cherry mozzarella
  • extra virgin olive oil
  • green basil
  • oranges
  • lemon juice
  • the water
  • core pumpkin seeds
  • 1500kcal
  • 2000kcal
  • 2500kcal
  • 3000kcal
  • 175gr
  • 220gr
  • 260gr
  • 305gr


I made the recipe like a book, as it is written in an older one, the author of which I don't know anymore, because the covers are missing for a long time. But everything I made from there - more cakes, because the rest I cook as I know and after I did - turned out very well.
So language, that is, all that is best or all that is worse (as in an Aesop's story), depends on how you look at things.

I had pork tongue, which is very tender compared to beef.
Put about a tongue for 2 servings, depending on how much you want to cook.
The food is better cold, so it can be calculated for the next day.
2-3 tongues, a medium onion, 75 ml oil, a bay leaf, 25 g flour, 100 ml white wine, 200 ml tomato juice, 50 olives, a lemon, 10 peppercorns, 1-2 teaspoon mustard , soup in which he boiled the tongue, salt and sugar to suit the taste.

1 - first, boil the tongue.
It is usually boiled in cold water with salt, onion and roots for an hour and a half or 2 hours.
Foam, boil over low heat.
When the fork enters the meat easily, we take it out to cool only a little, because we have to clean it of the skin while it is warm.
The boiled and cleaned tongue is kept in the soup until use.

The best Christmas recipes from monasteries

On Christmas Eve, Christians prepare, according to tradition, to welcome the Nativity. It is time to cook for the holiday meal, including at the monasteries. In many of these places, meat dishes are not prepared, but with the prayer on their lips and the joy of approaching the Nativity of the Savior in their souls, the nuns make delicious fish dishes.

Mother Ecaterina from the kitchen of the Monastic Trapeze of the Patriarchal Cathedral inside the Archdiocese of Bucharest proposes a Christmas menu, as simple as it is tasty: as an appetizer & # 8211 tuna salad with mayonnaise the main course & # 8211 pike stuffed with vegetables again dessert cakes & # 8211 `diapers.

And the nuns from Pasărea Monastery will have fish on the Christmas table.

Tuna salad with mayonnaise

Ingredients: 5 carrot roots, 2 parsley roots, 1 celery root, 1 kg of potatoes, 250 grams of pickled cucumbers, a 400 gram jar of peas, canned tuna. 6 eggs are needed for mayonnaise.
The vegetables are boiled, and after they cool, they are cleaned and cut into small cubes. Peel a squash, grate it and cut it into cubes. Drain the peas and mix with the vegetables, pickles, canned tuna and mayonnaise. Add, to taste, salt and ground white pepper.
Mayonnaise & # 8211 Boil 3 eggs, and after cooling, peel. The boiled yolks are mixed with the raw ones, salt is added to taste and the mixture is continued, while the oil is poured "in the rain" gradually until the mayonnaise is ready. If it hardens, you can put juice from a lemon and 1-2 tablespoons of mustard. Stop a few tablespoons for garnish, then mix the other side with the salad.

Pike stuffed with vegetables
Ingredients: 1 suitable pike, 2-3 onions of the right size, 2 carrots, 1 parsley root, green dill, paprika, ground white pepper.
The pike is cleaned, washed and peeled off, starting from the head, taking care not to break the skin.
The vegetables are cut into slices, hardened and cooled. The meat removed from the fish is deboned and passed through the mincer together with the vegetables and garlic. Add salt to taste, pepper, paprika, chopped dill, 1-2 eggs, 2-3 tablespoons of semolina. Mix all together and fill the pike, starting from the tail to the head, including the head, then sew and put in the oven in a tray lined with baking paper. Separately make a sauce of 250 ml of white wine, 150 ml of water, 1 tablespoon of sugar, salt to taste, 250 ml of tomato juice or 2-3 tablespoons of tomato paste. Homogenize, pour into the pan and put in the preheated oven at 150 degrees for 50-60 minutes. During baking, sprinkle with sauce from time to time. It can be served both hot and cold, as an appetizer or as a base.

The Lord's diapers
Ingredients: 500 g flour, a pinch of salt, water (125-150 ml).
For the syrup: honey or sugar, water (set the amount according to preference), rum and vanilla essence, orange peel and lemon.
For the filling: 500 g ground walnuts, vanilla-flavored powdered sugar, lemon and orange peel.
From flour, water and a little salt, make a dough like bread, but unleavened. On a board are very thin sheets that are baked on a hob or on a Teflon tray. After baking, leave it to dry for 24 to 48 hours, then fill it, as a rule, one day before Christmas Eve (because they are served on Christmas Eve). From water, sugar / honey, rum and vanilla essences, lemon peel, orange, make a syrup that is heated, then fill the cakes with vanilla sugar, lemon peel, orange.
Syrup the cakes and place on a plate, then sprinkle the walnut mixture and do so until they are all filled. Cover with foil and let cool. They are served as a dessert.

Stuffed carp
Ingredients: a 2-3 kg carp, two fish fillets, 300 g walnuts, 2 eggs, chopped parsley.
Mix the fish meat (fillets) well with the walnuts, eggs and parsley. Add salt and fill the carp with this composition. Grease a pan with oil, put the carp and put in the oven for 30 minutes.

Sarmale with meat in cabbage leaves
For those who prepare in their households and meat dishes we have collected from the famous traditional recipes a sarmale recipe:
Sarmale ingredients in sweet cabbage leaves: 1 kg minced pork 110 grams rice 3 bay leaves 2 onions 100 g tomato / tomato broth / paste 1 large sweet cabbage pepper 1 tablespoon salt dill thyme.
Preparation: The cabbage is pre-scalded in salted water. Choose pork (leg, rib, neck) and pass it once through the mincer. The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water.
The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Place the cabbage leaf in the left hand, close to the wrist, place some meat and roll the cabbage leaf. The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard (oil) over the last layer of sarmale. The smoker sits among the sarmale, as do the dill, bay leaves and thyme. After boiling for the first time, the sarmales are left to simmer for 2 hours.

French Sarmale In Sauce (Chou Farci à la sauce tomate)

Tonight I put my clay pot to work with our traditional sarmales in mind, but I wanted to try the French version, slightly modified? The French consume this dish with raw cabbage quite often, but I brought it as close as possible. for my taste. I was inspired by here and I added some jumeri, smoked paprika and a little sour (lemon salt).

What I like most is that not I sit and chat and roll (roll) dozens of pieces and I was reduced to only 8 pieces that are enough for 8 people (1 wire makes as many as 3 sarmale babane of ours)

For a start, I took care of the cabbage. I have told you in other recipes that here in France, not there is cabbage like ours (I can't explain why the French don't cultivate it, at least the ones in the south where I live), but only this one created or as strong as the boulder (Belgian, as we called it). It would have been the option with the Romanian / Russian / Bulgarian store, where I find sauerkraut brought from Romania, but being 40 km from me, I gave up

So I took a piece of created cabbage?

ingredients(for 8 people)

  • 1 sweet cabbage
  • 700 g minced meat (beef or turkey)
  • 1 large onion, finely chopped
  • 1 large clove crushed garlic
  • 1 or
  • 1 teaspoon dried dill
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 500 ml tomato sauce + 1 teaspoon tomato paste
  • Optional:jumeri / kaizer / ciolan / smoked and a glass of dry white wine, 1 teaspoon smoked paprika

I dug the spine very carefully, using a sharp knife

I took a casserole as close as possible to the size of the cabbage but higher and I placed the cabbage with the hole up.

I prepared 3 L of brine (1 tablespoon of salt to 1 L of water) in which I added 1 teaspoon of lemon salt and poured over the cabbage (to exceed with 1 finger) then I put on the fire and left for 15-20 min since it started to boil (we check that it is always immersed in liquid)

I let it cool a bit and I took out the cabbage on a bottom / chopper and I carefully unwrapped the big cabbage sheets (I chopped the middle finely and put it on the bottom of the pot)

I mixed the meat with onion, garlic, egg, oil, dill and salt and pepper to taste then I divided it into 8 balls

I cut the thick ribs of the leaves, I put 2 leaves on the shredder, I put 1 ball of meat

And I folded it like an envelope / wallet

I finely chopped the rest of the cabbage

I put half of the chopped cabbage on the bottom of the pot, I placed the sarmales (and optional I added a handful of jumeri and a glass of white wine) on top of the rest of the chopped cabbage and tomato sauce mixed with the broth paste, a cup of water and the smoked paprika

I covered the pot with a lid and put it in the oven,without preheating at 170 ° for about 2 hours, then take the lid and let it brown a little on top

Are they delicious and you get tired of just one piece ?, they being in the true sense of the word & # 8222cât punch & # 8221

They can be served with hot polenta and optionally with cream

At Christmas I remade these sarmale, next to them I added some in vine leaves, and in the middle there was a raw pork chop. After about 3 and a half hours in the oven (3 hours covered and 30 minutes without, for browning) did everything melt in your mouth?

Bon appetit.


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