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Chicken with honey and turmeric on a bed of mushrooms and kapia

Chicken with honey and turmeric on a bed of mushrooms and kapia


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Grease the pan with oil, add the mushrooms, chopped garlic and chopped kapia pepper. Season with salt and pepper and leave on low heat with a lid for 10-15 minutes.

Cut the chicken breast into cubes, season with salt and pepper and put in a Teflon pan, at the end, mix the honey with the turmeric and pour over the chicken. Mix well for a few seconds and it's ready.

Put the mushrooms with peppers on the plate and place the chicken breast on top.


Grilled salmon ingredients in bee marinade on a bed of sauteed vegetables (for 2 people)

a bowl wide at the mouth, they will put ingredients for marinating salmon medallions: juice of lemon, olive oil, melted bee honey, soy sauce, ground pepper powder, mixing well with a whisk until a sauce is formed.

Salmon medallions will be put in the bowl to marinate, for about 30 minutes.

For the sautéed vegetable garnish

100 g young leaves of fresh spinach

1/2 young zucchini / zucchini

a cube of butter + 2 tablespoons of vegetable oil

a few strands of dill (for decoration)

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

How to make sauteed vegetables for garnish

Put it in a Teflon pan butter and vegetable oil heated it, then sauteed spinach leaves (washed under running cold water, then drained in a strainer), zucchini cut into cubes and bell pepper / kapia coarsely cut (everything will cook over high heat ), for about 6-8 minutes (we want al-dente vegetables).

During sotarii, the vegetables will be seasoned with salt and pepper to taste.


Chicken with honey and turmeric on a bed of mushrooms and kapia - Recipes







A quick recipe for lunch or dinner! It is ideal when you want something good and fast, it is very fragrant and consistent.

  • 300 g chicken breast, 10 mushrooms, 1 red kapia pepper, 3 cloves garlic, 50 ml red wine, salt, 1 teaspoon curry, parsley.

I cut the chicken breast into pieces and hardened it for a few minutes.

I added chopped pepper and garlic over it. In a few minutes I put the mushrooms cut into larger pieces and the wine.

In about 10-12 minutes I added curry, parsley and seasoned with salt.




10 Response to "Chicken with mushrooms and curry"

Very difficult to resist this dish a real delight without forgetting the most important dessert hummmm.

Yes, the dessert is delicious, but the dish with the chicken is delicious too :)
Thank you very much! Kisses!

I like the recipe for chicken with curry and mushrooms! I will try it too :)

Thank you Andreea! You won't be sorry, it's super fragrant) I'll kiss you!

I would not refuse an invitation to dinner! I like the whole menu :)
Kiss

I look forward to seeing you Simona! I'm glad you like it :) Kisses!

It's a Marina menu! Thank you so much!

A very good menu. Do you receive guests? I kiss you!

Thank you Mihaela! Of course I receive :) Kisses!

Post a comment

Thank you for the comments! The anonymous and uncivilized ones are not allowed on this blog!


This week, when I established the recipes with Beatrice I discovered that we have both recipes with plums, she presented you the recipe a few days ago (click here), I come today with Crumble. It can be used with any combination of fruits, only I was with my parents, who have a lot of plums. Ingredient: 100 g cold butter & # 8230

Plums are among my favorite fruits! I remember my grandparents and the wonderful orchard, in which plums predominated. When it was their season, there was no plum in which not to cocoon and to eat until I refused. In addition to jams and other "magic" drinks, my mother often made pies. I still remember when & # 8230


Necessary ingredients for boyar potatoes:

  • 3-4 large red potatoes, the same size
  • 300 mushrooms
  • 2 carrots
  • 2 tomatoes
  • 1 red bell pepper
  • 1 onion
  • 4 cloves of garlic
  • 1 link dill
  • 1 bunch parsley
  • olive oil, white balsamic vinegar or apple cider vinegar
  • salt pepper

We wash the potatoes and boil them, without peeling them, in a bowl in which we add a teaspoon of salt and half a teaspoon of sugar. The quantities are adapted according to how many portions are desired. I boiled 3 red potatoes. I chose the red potatoes because, when cooked, they are easier to cut into slices, without breaking. I also boiled the two carrots in the same bowl with the potatoes. After the potatoes have boiled, take them out in a strainer and pass them under a stream of cold water, in order to gain firmness and cut better. Carefully peel them and cut them into slices of about half a cm, without completely cutting the slice and only three quarters of the potato. The bottom, on which the potato stands, is not penetrated with the knife, in order to keep in the final preparation, as much as possible to form the potato.

Cut the mushrooms into slices and lightly brown them in a hot pan. When the mushrooms have taken on color, add 2 sliced ​​garlic cloves. Stir and remove the pan from the heat. We cut the boiled carrots into slices and put them over the hardened mushrooms. Sprinkle with a little green parsley and mix lightly. From this mushroom and carrot preparation we form a bed on a wider plate or plate. On this bed we will place the boyar potatoes.

Finely chop the tomatoes, bell peppers and onions and place in a bowl. Add two sliced ​​garlic cloves. We prepare a dressing of four tablespoons of olive oil, two tablespoons of vinegar, freshly ground pepper, salt and chopped dill in abundance. Put two tablespoons of the dressing over the chopped vegetables and mix. We thus form a kind of smaller salad. With the help of a teaspoon, being careful not to break them, we spread the potatoes, inserting a teaspoon of small salad between the slices. When we do this operation, the potatoes, incompletely cut into slices, should already be placed on the bed of mushrooms and carrots. After we have breaded all the potatoes, we put the rest of the dressing, with the help of a teaspoon, over the potatoes. The slightly sour dressing will balance very well with the sweet carrots and hardened mushrooms. I hope you try and like this kind of boyar potatoes. They are more like a rich and hearty salad and are less related to the traditional recipe of boyar potatoes.


Let us remember how our grandparents and great-grandparents celebrated Flower Sunday, one of the great Orthodox holidays of the year!

The Sunday of Flowers is the day after the resurrection of Lazarus and is descended from heaven with a divine radiance bringing victory over the death of the next Sunday, that of the Resurrection of Christ. We all look forward to this Feast, as St. John Chrysostom did at the dawn of the Christian Church, and greet it with olive branches, myrtle leaves, and flowering lilac twigs singing hymns of glory, she says. Kera Calița, the mistress from Locanta Jariștea.

Flower Sunday is one of the 12 Royal Feasts of the year and therefore, after, according to the ancient ordinance, the Romanian faithful go to church for service, dressed in clean, white clothes, like the purity of soul they want, the joy of the moments of spiritual ascension is exchanged on the occasion of a beautiful party with the family around a modest table, above which watches an icon around which the willow branches with buckles, consecrated in the morning at the church.

After dipping his fingers in the bowl of rose water tongs and fitting the silk napkin embroidered with gold thread on his lap, the boyar ordered the biv-vel-medelnicer dumisale to be brought to the table first, on a silver tip. thoroughly polished, a loaf of bread called "wheat flower", of which everyone in the house must taste a piece to seal the bonds of good soul and to meet again at the other holidays of the year. From Flower Sunday, fasting is easier, because fish and oil are approved. Grilled mackerel was usually prized by those with a helping hand, as was the carp caviar salad, long rubbed with olive oil dripped into a thin thread, and the "caviar" of beans garnished with slices of dusted hashish. At the same time, the pieces of fish brought to the table can be cooked with red and garlic aubergine sauce, and if the burnt ceramic plates containing the pike, the sleeping feather or the hammock are put in the oven, you have to put a sprig of sage or thyme on top. , according to the boyar. Leurda or early forest garlic will, in turn, smell the dishes, but as if not a little green butter or some allspice, some smoked flakes of prickly mushroom or, for those devoted to expensive spices brought by colonial shops, starry and a little turmeric or turmeric, would not do any harm.

Mushrooms and pilafs should not be missing either, whether it's a mushroom stew with plum sauce or a rice with raisins, as in the time of Brâncovean. Lent sarmales, stuffed with capers or with pumpkin pulp and roasted hazelnuts, can be brought, depending on the appetite of the diners, wrapped in small linden leaves or horseradish (burdock) or, on the contrary, in wide sheets of the first stevia harvested in the spring.

With a proper outpouring of the overflowing of hearts, the humble thoughts of the honest passers-by in feasting can be kept to the rhythm of the sounds of the strings of the zither or the lute.

The sweets will not be missing from the table either, but great care must be taken to respect the canons that any cuhnie will follow now. For fasting pies, which, on Flower Sunday, are also distributed for alms, it is appropriate to use almond milk.

At the Feast of Flowers, at the beginning and at the end of the meal it is good to look for a few moments at the burning candle and it will flicker uninterruptedly in the days of denial, because every Christian must prepare in the coming week for the Resurrection of the Lord, as his soul. to be able to pass from the darkness of sin to the light of righteous faith.

Carp in wine sauce

1 piece of carp - approx. 1kg

salt and ground pepper to taste

1 teaspoon peppercorns

Method of preparation: Clean the fish, sprinkle with salt and pepper. Leave to season for about three quarters of an hour. Meanwhile, cut the onion into thin slices and fry in oil until golden. Add the garlic, bay leaf, peppercorns, wine, peeled and sliced ​​tomatoes and sliced ​​peppers as well, then the lemon slices but with the grated yellow peel. This sauce is placed in a special long grill pan and the fish is placed on top of it. If we don't have a special tray, we put very clean wooden sticks in the pan and on which the fish is placed after it has been greased with oil and the sauce is poured. Put it in the oven over low heat and from time to time the fish is soaked everywhere with juice from the sauce. Allow to brown for an hour. Serve hot or cold, with baked potatoes or rice with vegetables.

Fish pie with mashed potatoes

Ingredients and Preparation: Vegetables can be a summer mix, although the pie can be prepared at any time of the year. "In a deeper pan, put the sliced ​​leeks, then the vegetables (slices of tomatoes, strips of kapia or donut peppers, carrot sticks and parsnips, etc.), a little cream, salt and pepper, then sauté everything and finally add the washed marinated fish pieces. Then, squeeze half a lemon over them, sprinkle some chopped green dill and, together, prepare the mashed potatoes. After that, mount the vegetable composition with fish on a Countertops of puree, then bake everything together for half an hour. For the service, the sign of the cross is made, then it is portioned and sprinkled with more juicy tomato juice ”, teaches us a grandmother - sharp and with a lot of respect for the holy ones - from Frăsinetul Mostiștei.

Carp stuffed with nuts

"Wash the fish, chop it, then fill it with the following filling: fry in oil, rice and onion and then boil half of it with water, salt, pepper, a little parsley. Add 50 crushed walnuts and red raisins. Mix everything well, fill the fish and put it in the oven with oil. ” (C. Bacalbașa - Dictatorship Gastronomy, 1935)

Horseradish in horseradish leaves

Ingredients (for 4 people):

Method of preparation: Peel a squash, grate it and wrap it in horseradish leaves. Place on the grill and leave until the leaf starts to burn, then turn on the other side.

Peel the potatoes, cut them into cubes, boil them with salt. When they are cooked, place them on plates, add about 5 grams of butter and a little finely chopped green parsley. On the same plate, next to the potatoes, place the fish on the grill. Peel a squash, grate it and squeeze the garlic.

Strapazan soup

"Take a few smaller squashes, 7-800 grams each (also called strapazani), clean them nicely of scales and entrails, but leave the heads, then fry on the stove with jump on them enough. Brown the fish on each side, then, if they catch a little blackness, clean it easily. It is then cut into thick pieces of three or four fingers, separately and the heads, then it is thrown to boil quietly, in a cauldron placed on the pirostrii, the embers being heated not with wood but with corn sticks. Add the whole chives and chives, only cleaned from the first sheet, the garlic cloves lightly squeezed with the wooden handle of the knife, some more crushed carrots, half a kilo of not very large white carnations, three or four tomatoes. peeled, finely chopped and passed through a sieve to separate the seeds and two hot red peppers, cleaned of seeds and finely chopped. Salt puts about a child's fist. After the boiling has boiled in two or three, add more water to reach about a palm of the pot, let it boil for a few more minutes, then remove from the heat and add finely chopped greens - parsley, dill and larch. Sometimes I put a glass or two of white wine in the soup, also at the end, so that it can be lightly vinegared. ”- a recipe for which a veteran of fishing on the lakes of Mostesti testifies.

Pumpkin rolls

Ingredient:

biscuit
Method of preparation: The fish fillets are lightly beaten, as for schnitzels. It is placed on aluminum foil. Salt and pepper. Fill with cheese, finely chopped mushrooms, chopped parsley, hazelnuts. Roll in foil and boil for 10 minutes in boiling water.
Remove and leave to cool. Sprinkle with flour, then beaten egg and breadcrumbs and fry. Arrange on large salad leaves, possibly sprinkled with a white sauce.

Salad with champagne, small onions and mushrooms

3-4 beautiful fillets of pikeperch

400 gr chopped fresh mushrooms, keeping 10 beautiful mushroom hats

1 teaspoon freshly squeezed lemon juice

2 cups thick cream

salt and freshly ground green pepper

bunches of parsley and green dill

First, the oven is warmed up, then let it simmer for three minutes before putting the fish in the oven.

Pike fillets are arranged in a pan greased with butter. Add chopped onions and mushrooms. Pour the champagne over everything. Leave the fish in the oven for half an hour, turning it a few times from side to side and making sure it doesn't burn.
Meanwhile, the mushroom caps kept separately are soaked in a little water with lemon juice. Then drain well.

Once the fish is ready, remove the fillets and strain the liquid from the pan. The clean juice is brought to a boil, obtaining, then, a reduction of about half a cup, to which cream and a little butter are added, mixing and obtaining another reduction, seasoned with salt and pepper. The final reduction is poured over the fish fillets, taking care to garnish the plate with the bunches of greens.

Bake in the oven

1 kg of fish cleaned, well washed and drained

Method of preparation: Place the fish in a baking tray and season with lemon juice, finely chopped garlic, salt, pepper, oregano and oil. Leave it in the oven for 25 minutes.

Pike meatballs with crayfish

"You take 500 grams of pike meat, 1 kilogram of fresh butter, 1 kilogram of breadcrumbs, 3 egg whites. Put in the nut and grind the fish and eggs, then the breadcrumbs, little by little, and the egg whites.

After you have pounded them well, pass them through a sieve and, putting the puree on the ice, add a very fresh double cream, salt, pepper and a little grated nutmeg. Then take out a spoonful and pour it into the boiling water.

The bread we talked about is made as follows: 250 grams of flour, 1 liter of milk, 1 egg, salt and pepper are mixed, boiled, then rubbed with a wooden spoon until dry. The panada is poured on a marble sprinkled with flour to cool before being used.

On the other hand, crayfish are prepared this way. Put live crayfish with the digestive tract taken out on a bed of carrots, onions, celery, etc., pour a glass of brandy and set it on fire. Fill with white wine, add fresh skinless tomatoes and seeds, and simmer for 10 minutes. Remove the shells from the tail of the crayfish, and grind the rest in a nut and then pass them through a sieve. Put the puree again in the sauce in which the crabs boiled.

Pass everything through a sieve again, reduce the heat, add fresh butter and double cream. Add salt and plenty of ground pepper.

Put the fish meatballs and those made of crayfish in a tray, put the crayfish tails and mushrooms sautéed in butter. Pour the sauce over everything and au gratin in a very hot oven. ” (C. Bacalbașa - Gastronomic Dictatorship, 1935)

Sleep breakdown

"We let a beautiful sleeper soak for two hours in cold water, which we change from time to time. Then we put it with cold water on the fire. Boil slowly until soft. Drained of water, placed on the plate, cover it with crushed garlic, which we spread with a knife, pressing lightly, so that it does not fall down. Then we put oil and vinegar on it. Let it soak for a few hours before serving. ” (Simona Racoviță - Menus for the whole year, 1935)

Carp caviar salad

Ingredients and preparation: “His Beatitude Antim Ivireanu, left with eternal insanity, at His foundation the Antim Monastery, that, four times a year, the abbot of the settlement should go with a plocon to the hill, to the Most Holy Metropolis. And the plocon was a coffee goose and a sugar goose, and in honor of the high faces of the nation's church, carp caviar was strewn on wide, silver plates.

For ten church faces they prepare for the first light eyelash: 300 gr of carp eggs, 500 ml of the best oil, the juice of three lemons neither big nor small and, according to the monastic tradition, with a good wooden spoon sanded, the eggs begin to rub with the oil, which is poured with monastic patience, drop by drop. The secret is the same for hundreds of years, the caviar is decorated with a wooden spoon in one direction, to the right with a breath of fresh air. If by chance the caviar hardens, add a little cold mineral water and at the end, the salad being ready sulemenita, sprinkle with the juice of the three medium lemons, it fits the taste dressed in the desired shape. ", shows Kera Calița, the most honorable keeper of our traditions


Energy menu

The menu includes 3 main meals and 2 snacks. It contains vegetables, fruits, dairy products, cereals, chicken / pork / beef / turkey and fish. Meals are prepared using natural products and are both tasty and nutritious in such a way as to help you accumulate the necessary daily intake of nutrients and vitamins.

  • Friday 12.02
  • Thursday 11.02
  • Wednesday 10.02
  • Tuesday 09.02
  • Monday 08.02
  • Friday 05.02
  • Thursday 04.02
  • Wednesday 03.02
  • Tuesday 02.02
  • Monday 01.02
  • Thursday 14.01
  • Friday 15.01
  • Tuesday 12.01
  • Wednesday 13.01
  • Monday 11.01
  • Monday 15.02
  • Tuesday 16.02
  • Wednesday 17.02
  • Thursday 18.02
  • Friday 19.02
  • Monday 22.02
  • Tuesday 23.02
  • Wednesday 24.02
  • Thursday 25.02
  • Friday 26.02

01. Breakfast
Pancackes with oats, banana and cinnamon with Greek yogurt and berry jam

02. Snack 1
Carrot cream soup

03. Lunch
Baked couscous with zucchini meatballs

04. Snack 2
Raspberry smoothie

05. China
Yellow beans with baked salmon

01. Breakfast
Scrambled eggs with cream cheese and wholemeal crackers

02. Snack 1
Chia pudding

03. Lunch
Natural potatoes with chicken stew

04. Snack 2
Vegetable salad soup

05. China
Mexican vegetables with grilled fezone

01. Breakfast
Oatmeal porridge with berries

02. Snack 1
Cream of tomato soup with basil

03. Lunch
Peppers stuffed with vegetables and basmati rice

04. Snack 2
Low carb caramel cream

05. China
Salad with feta cheese, cherry tomatoes, corn and chicken breast

01. Breakfast
Egg laid with avocado paste and wholemeal bread with seeds

02. Snack 1
Protein balls with dark chocolate

03. Lunch
Wholemeal pasta with spinach and chicken breast

04. Snack 2
Pea soup with dumplings

05. China
Broccoli with seeds and steamed turkey breast

01. Breakfast
Greek yogurt with oats and kiwi

02. Snack 1
Cream of mushroom soup

03. Lunch
Whole rice with beef and beetroot

04. Snack 2
Lemonade with chia seeds

05. China
Pea puree with baked salami fillets

01. Breakfast
Quesadilla omlette with sauce 1000 islands of Greek yogurt

02. Snack 1
Smoothie with strawberries, banana and mint

03. Lunch
Zuchinni food with baked pork muscle

04. Snack 2
Sauce with nachos

05. China
Teriyaki with green beans and chicken breast

01. Breakfast
Oatmeal with banana and peanut butter

02. Snack 1
Red bean cream soup

03. Lunch
Quinoa salad with sweet potato and baked chicken breast

04. Snack 2
Brownie fit

05. China
Baked salmon on a bed of vegetables

01. Breakfast
Champions bread with low-fat Greek yogurt and jam

02. Snack 1
Tropical smoothie

03. Lunch
Baked golden potatoes with shredded pulled beef and pickles

04. Snack 2
Mushroom cake

05. China
Broccoli salad with feta cheese and chives flowers with chicken breast

01. Breakfast
Baked frittata with vegetables, cherry tomatoes and wholemeal rye bread

02. Snack 1
Vegetable cream soup

03. Lunch
Couscous with turkey liver

04. Snack 2
Energy balls with banana, chocolate and oatmeal

05. China
Chickpea salad with crispy chicken breast in the oven

01. Breakfast
Greek yogurt with muesli mix

02. Snack 1
Smoothie fit with spinach and coconut milk

03. Lunch
Basmati rice with chilli with meat (life)

04. Snack 2
Beetroot salad with walnuts and baby spinach

05. China
Brussels sprouts with cod fillets in the oven

01. Breakfast
Scrambled eggs with cream cheese and wholemeal crackers

02. Snack 1
Chia pudding

03. Lunch
Natural potatoes with chicken stew

04. Snack 2
Vegetable salad soup

05. China
Mexican vegetables with grilled fezone

01. Breakfast
Pancackes with oats, banana and cinnamon with Greek yogurt and berry jam

02. Snack 1
Carrot cream soup

03. Lunch
Rice pilaf with baked pumpkin meatballs

04. Snack 2
Raspberry smoothie

05. China
Yellow beans with baked salmon

01. Breakfast
Egg laid with avocado paste and wholemeal bread with seeds

02. Snack 1
Protein balls with dark chocolate

03. Lunch
Wholemeal pasta with spinach and chicken breast

04. Snack 2
Pea soup with dumplings

05. China
Broccoli with seeds and steamed turkey breast

01. Breakfast
Oatmeal with peanut butter and banana

02. Snack 1
Cream of tomato soup with basil

03. Lunch
Peppers stuffed with vegetables and basmati rice

04. Snack 2
Low carb caramel cream

05. China
Salad with feta cheese, cherry tomatoes, corn and chicken breast

01. Breakfast
Greek yogurt with muesli mix

02. Snack 1
Cream of mushroom soup

03. Lunch
Whole rice with beef and beetroot

04. Snack 2
Lemonade with chia seeds

05. China
Pea puree with baked salami fillets

01. Breakfast
Turkish eggplant salad with cherry tomatoes and champion bread

02. Snack 1
Broccoli cream soup

03. Lunch
Wild rice with stuffed mushrooms

04. Snack 2
Tapioca pudding

05. China
Greek salad with Greek yogurt dressing

01. Breakfast
Tortilla with hummus, feta cheese and cucumber

02. Snack 1
Protein stick

03. Lunch
Wholemeal pasta with mushrooms and chicken breast

04. Snack 2
Immune booster

05. China
Cauliflower puree with baked cod fillets

01. Breakfast
Granola with Greek yogurt

02. Snack 1
Crispy high

03. Lunch
Rice with turkey breast stew

04. Snack 2
Quinoa cake with lean cheese and raisins

05. China
Green bean pods with grilled lean beef

01. Breakfast
Quail eggs with cottage cheese and expanded rice

02. Snack 1
Morning coffee smoothie

03. Lunch
Burrito with red beans, vegetables and tofu

04. Snack 2
Lentil cream soup

05. China
Sweet potato with steamed chicken breast

01. Breakfast
Whole waffles with berries and agave syrup

02. Snack 1
Vegetable soup

03. Lunch
Chicken food with grilled chicken breast

04. Snack 2
Oatmeal cookie with dark chocolate

05. China
Mix vegetables with soy food

01. Breakfast
Wrap with avocado paste and vegetables

02. Snack 1
Chia pudding

03. Lunch
Polenta with chicken breast in mushroom sauce

04. Snack 2
Wholemeal salted biscuits with avocado salad

05. China
Caesar salad with baked chicken breast in seed crust

01. Breakfast
Egg pancake with vegetables and cheese

02. Snack 1
Snickers smoothie

03. Lunch
Burger with wholemeal bun and Greek yogurt sauce

04. Snack 2
Cabbage soup

05. China
Oven stuffed in the oven

01. Breakfast
Red bean paste with kapia peppers and croutons

02. Snack 1
Fruit Salad

03. Lunch
Bulgur with turkey breast

04. Snack 2
Brownie with sweet potato and wholemeal flour

05. China
Spinach with poached egg

01. Breakfast
Cheese with dill, boiled egg and whole crackers

02. Snack 1
Zucchini cream soup

03. Lunch
Buckwheat food with turkey pulp

04. Snack 2
Gray with milk

05. China
Baked vegetables with chicken liver

01. Breakfast
Tuna paste with cucumber and wholemeal bread

02. Snack 1
Vegetable tart

03. Lunch
Cabbage dish with chicken breast

04. Snack 2
Milk with rice

05. China
Quesadilla fit


Chicken with honey and turmeric on a bed of mushrooms and kapia - Recipes

how good it can look. kiss you

We cook them too! They are fast and delicious!

My Diana is a big pasta fan. Pup!

Ooh, if you only knew how much I like it!

Simple and tareee good !! Kisses !!

Oh, since I've been proposing to make some pasta ... And you made me so hungry that I stole a portion from you! :) Many kisses

Thank you very much, girls.
I kiss you and wish you a wonderful week!

Very good, I like it with sooooo much sauce! :)

Licuta is waiting for a prize at my place, please stop by my place! Kiss!

I am happy to offer you an award, what awaits you on my blog! Many kisses

Thank you very much, Corina !! Me too!

Licuta dear, a prize is waiting for you on my blog, if you want to pick it up. Kiss you

Thank you very much, Corina!

Very good.
Pup and good evening!

Thank you very much, Maria. Kiss!

I did it last night, it turned out the same

I'm glad, Anonymous! You didn't tell me if you liked them :)
I wish you a wonderful evening!


Caramelized duck on red cabbage bed

Caramelized duck on red cabbage bed recipes: how to cook caramelized duck on a bed of red cabbage and the tastiest duck recipes on cabbage in a Romanian dish, baked fish on a bed of potatoes, red cabbage with prunes, wild duck with cabbage, beef with caramelized onions, caramelized onions with brown sugar, beetroot food, beetroot with meat, pie with beetroot, duck chicken.

Aromatic caramelized duck on red cabbage bed

Meals, Meat dishes for baked duck: 1 duck 3 sour and hard apples salt, rosemary pepper 5 cloves garlic 5 cloves 1 cinnamon stick 2 tablespoons honey 1 tablespoon dijon mustard 1 orange for cabbage salad: 1 red cabbage 2 red apples a cinnamon tip 1.

Duck with red cabbage and prunes

Meals, Meat meal 4 duck legs one red cabbage 4-5 cloves garlic 100 ml balsamic vinegar duck fat 150 g prunes dried ginger powder thyme 2 tablespoons sugar one tablespoon honey salt 500 g potatoes 500 ml vegetable soup

Duck on the onion bed at the Crock Pot slow cooker

White wine, 1 duck wine (approx. 2 kg) 4 large white onions 100 ml white wine 3-4 tablespoons olive oil chilli flakes pepper salt

Duck steak on cabbage in a Romanian dish

Meals, Meat dishes 1/2 large white cabbage 1 large carrot 3 tablespoons broth dill thyme salt pepper paprika duck meat (I used the chest and thighs)

Duck wings with cabbage

Foods, Dishes with duck cabbage (in my case ..wings and duck back) an average cabbage about 1.5 kg a suitable onion 3 tablespoons broth a few cherry tomatoes delicate bay leaves, chopped green parsley peppercorns

Cabbage with duck

Meat dishes 1 duck 1 sauerkraut 200 ml. Oil 2 tablespoons broth salt, pepper

Chicken legs on a bed of cabbage

Meat dishes - 8 hammers - 1 kg of raw white cabbage - 1 red bell pepper - 1 onion - a bunch of dill - 1 teaspoon dried thyme - 1 carrot - 1 tomato - salt pepper - 50 ml water - 100 ml white wine - a few tablespoons oil spices for thighs - salt pepper paprika.

Duck on cabbage

Meat dishes - a large sweet cabbage - 2 ducks - thyme - 2 bay leaves - 2 large onions - 2 carrots - peppercorns - broth - 3 tablespoons delicate - a sprig of dill - a little oil

Duck On Cabbage

Dishes with duck meat - 2.3 - 2.5 kg carrots - 0.3 kg salt - 5 gr. pepper - 10 gr. sweet paprika - 10 gr. enibahar - 4 gr. path - 3 gr. coriander - 3 gr. thyme - 10 gr. bay leaf - 3 gr. onion - 0.4 kg garlic - 80 gr. (optional) sour cabbage - 3-4 kg of tomato juice.

Duck on cabbage

for 4 servings: & nbspo rate of 1 kg and a half & nbsp1 kg of sauerkraut & nbsp2 quince apples & nbspun hot peppers & nbsp3 thyme branches & nbsp10 coriander seeds & nbsp5 minced cloves a teaspoon of ground cumin & nbsp4 bay leaves.

Smoked goose breast with caramelized cabbage,

1 goose breast (200-300 gr) 1 red cabbage 2-3 tablespoons sugar (preferably brown) 50 ml balsamic vinegar 2 orange slices 3 cloves garlic salt pepper 1 aniseed popcorn 150 ml red wine 1 / 2 cups water

Chicken breast rolls, with natural potatoes and caramelized red cabbage salad,

Mancaruri cu carne 2-3 piepti de pui 6-7 cartofi 100 gr de curmale 150 gr de varza rosie 2 mere 3-4 cubulete de zahar brun 2-3 fasiiute de ardei galben si rosu 3 fire de ceapa( doar culoarea verde) 150 gr de ceapa calita in ulei cu 1 lingura de bulion 1 ceasca de vin.

Cubulete de pui pe pat de varza si orez

Mancaruri, Mancaruri cu varza - 300 gr piept de pui (in reteta originala este piept de curcan) - 250 gr varza murata - 150 gr orez - 1 ceapa - 250 ml supa de pui - 1 lingurita boia - 1 lingurita cimbru - 150 ml bulion - ulei de masline - sare, piper

Rata caramelizata

Portocala, Garnitura 1 rata de cca 2 kg 4 linguri de miere 2 linguri de ulei 1 litru de apa 1 pahar de vin roze dulce 1 portocala garnitura: 1 kg de ghebe 1.5 pahare de vin roze demisec 2 linguri de ulei 1 frunza de dafin

Salata de varza rosie

Conserve, Conserve de iarna varza rosie, otet din vin de 9 grade, sare grunjoasa, zahar sau miere, boabe de mustar,piper,cuisoare,frunze de dafin, cateva mere, ulei de masline,optional. -crenguta de cimbru si marar de pus pe fundul borcanului.

Varza caramelizata

Mancaruri cu legume si zarzavaturi 500 gr varza alba proaspata 500 ml vin alb 2 linguri chimen 1legatura marar verde 2 linguri miere de albine sare si piper

Pastrav pe varza la cuptor

Mancaruri cu peste 3 pastravi 1kg varza alba 1kg varza rosie 1ceapa 1ardei gras,1 borcan rosii in bulion 1/2 lingurita pudra de cumin (chimion) 2 linguri unt sare piper putin cimbru uscat,1 lingurita sare de lamaie 3 catei de usturoi

Placinte Cu Varza

vreau sa precizez ca aceasta reteta e preluata de la o persoana draga mie menuca pe care am avut fericita ocazie sa o cunosc la alba-iulia la o intalnire cu forumistele de pe gustos. pt aluat: 1 kg faina de grau 2 cubulete de drojdiuta proaspata 1.

Rata cu varza rosie

Mancaruri cu carne 1 bucata rata (a mea a avut in jur de 2,300 gr) sare,piper si rozmarin pentru umplutura 2 mere ionatane 1 buc portocala sare,piper ,rozmarin ,cuisoare si un bat de scorticoara pentru garnitura 2 verze potrivite 2 buc ceapa 2 mere 1 lingurita zahar.

Rata salbatica cu varza

Mancaruri cu carne 1-2 rate 1-2 varza acra piper boabe 100g kaizer cimbru foi de dafin ulei 1 pahar de vin

Supa de varza rosie

Cartof, Lamaie, Varza 1 varza rosie 6 pahare zeama de oase 2-3 pahare vin rosu sec 1 lamaie 3-4 cartofi ulei sare piper 1 lingurita zahar

Varza calita a la Ina

Mancaruri, Mancaruri cu varza, Craciun 1 varza medie 1 ceapa rosie mare 1 rosie mare cateva linguri de ulei 200 g gusa de porc afumata

Friptura de rata cu portocale

Portocale, Rata 1 rata 4 portocale 50 gr unt 1 pahar vermut sare piper

Pulpe aromate pe pat de varza creata

Cartof, Pulpe de pui, Marar 6 pulpe de pui 1 varza creata 4 cartofi 150 ml smantana 1 lingura faina 1/2 praz 1/2 ardei gras rosu 1 lingura pasta de gogosari patrunjel verde sos de soia sos chili 1 lingura mustar 100 ml vin alb condimente pentru pui usturoi granulat sare.

Friptura de vita pe pat de salata de sfecla rosie cu hrean

Mancaruri, Fripturi pentru 4 portii: 700 g carne de vita 3-4 linguri de salata de sfecla rosie cu hrean 1 lingurita busuioc 1 lingurita cimbru 50 ml ulei de masline cateva frunze de rucola pentru ornat sare si piper dupa gust

Cubulete de pui pe pat de varza si orez

Mancaruri cu carne, Mancaruri cu legume si zarzavaturi reteta am cules-o din revista bucataria pentru toti si imi place. de fapt mie imi place cam tot ce este vu varza :) ingrediente: -300 gr piept de pui (in reteta originala este piept de curcan) -250 gr varza murata -150 gr orez -1 ceapa -250 ml.

Varza rosie cu mere

Mancaruri, Mancaruri cu varza 1 kg varza rosie, 1 ceapa rosie, 2 linguri unt, 2-3 mere, 1-2 linguri zahar, 200 ml apa, 2-3 cuisoare, scortisoara, 100 ml vin rosu(fac.), otet de vin rosu, sare, piper.

Salata de varza rosie

Salate 1 varza rosie de vreo 700 g 2 cepe rosii sare grunjoasa otet balsamic optional piper.

Pulpe de pui, pe pat de legume

Mancaruri cu carne 4 morcovi 4 cartofi 3 fire ceapa verde 1 ardei kapia rosu 300g fasole pastai 1 telina 300g varza proaspata 100ml ulei de masline 3 pulpe cu spate de pui 6 catei de usturoi feliati 6 crengute mici de rozmarin sare piper

Frigarui de creveti la gratar cu salata de varza si avocado

Ceapa rosie, Avocado, Apa 10 creveti pe frigarui la gratar marinati in prealabil 2 avocado 2-3 cani varza alba tocata marunt 1-2 jalapenos taiat cubulete 1 ceapa rosie 1-2 lime sare si piper pentru sos: 1 lingurita de pasta achiote 300 ml suc de portocale

Piept de pui pe pat de rosii cu ciuperci champignion.

Mancaruri cu carne 4 piepti de pui mai mari. 1 1/5 ciuperci champignion. 1 cutie rosii tocate(pomodore). 1 borcan salata de sfecla rosie. sare,

Tarta Cu Ceapa Caramelizata

Aperitive, Tarte 230g aluat 50g unt 4-6 cepe mici, taiate pe jumatate 100ml sherry dulce 2 frunze proaspete de rozmarin, taiate

Salata de varza rosie

Salate 350 g varza rosie 3 linguri ulei de masline 3 linguri otet 1 lingurita zahar sare piper

Salata clasica de varza rosie

Salate, Salate de legume 500 g varza rosie,3 linguri ulei,1/2 ceasca otet indoit cu apa 1/2 lingurita sare.

Lichiu Cu Varza

Ardei, Ardei iute pt aluat: 1 kg faina de grau 2 cubulete de drojdiuta proaspata 1 lingura zahar 1 lingurita sare 2 linguri ulei apa calduta pt framantat pt umplutura: un kg de varza proaspata care sa caleste putin in ulei se condimenteaza cu piper sau ardei iute.

Rata cu nuci

Rata o rata tanara 2 cepe 5 catei de usturoi 2 lg unt 1 cana orez fiert 1 cana vin fiert 200 g miez de nuca zdrobita 2 frunze de dafin sare piper

Ou de rata in crusta de pesmet

Rata 1 ou rata, o legatura patrunjel, 1 felie mozzarela , 1 lingura pesmet

Pulpe de rata umplute

Mancaruri, Fripturi 4 pulpe de rata, 4 felii de sunca praga, carnea de pe oasele care se scot de la pulpe, cateva boabe de fistic, 1 galbenus, paine alba uscata, lapte, unt, 2 frunze de salvie, patrunjel, sare, piper, pentru sos: 4 polonice de fond de rata brun (asa.

Varza cu carne

Mancaruri cu carne 800 g carne vitel 1,2 kg varza proaspata 1 ceapa rosie 1 rosie 1/2 ardei gras 2 linguri untura 200 ml bulion facut in casa cimbru marar verde sare piper

Rata Peking

Rata 1 rata glucoza foi de aluat din faina de grau sau din faina de orez castravete verde ceapa sos peking

Muschi de vita pe pat de creamy spinach si cartofi

Cartof, Sare de mare - 1 muschi de vita taiat in 4 bucati - o punga spanac congelat - 4 cartofi - 60 ml smantana - o mana parmezan - 1 ceapa rosie sau normala - 2 catei de usturoi - 6 felii prosciutto - 100g unt - ulei de masline - sare de mare - piper

Ciulama de ciuperci cu masline pe pat de mamaliguta

Retete de post, Mancaruri 500 gr ciuperci champignon, cateva masline (un pumn), 4 catei de usturoi, o ceapa rosie, o lingura de faina, 200 ml smantana, 4 linguri de malai pt mamaliguta, sare si piper dupa gust, o legatura de marar, 2-3 linguri de ulei de masline.

Friptura cu sos alb si sfecla rosie caramelizata

Mancaruri, Mancare cu carne o bucata intreaga de piept de pui 500 g sfecla rosie suc de la 2 portocale 200 ml vin alb sec 200 ml smantana 50 g unt zahar

Cotlet de porc cu varza rosie si sampanie

Mancaruri, Mancaruri cu carne, Craciun 1 kg. cotlet de porc, sare, piper, 3 catei de usturoi, 1 ceapa rosie, 2 dl. vin rosu, 2 dl. supa de carne (cubulet), 1 ramurica de rozmarin pentru garnitura de varza: 1 kg. varza rosie, 3 linguri de ulei, 2 linguri zahar, 1 dl. sampanie

Pastrav Pe Pat De Legume La Cuptor

Mancaruri cu peste 3 pastravi mari 6 rosii 4 catei usturoi 1 lamaie 2 ardei grasi 2 cepe busuioc verde sare si piper

Rata dezosata umpluta

Mancaruri, Mancaruri cu carne 1 rata tanara, grasuta 1 lingura de mustar 1 lingurita de amidon alimentar 350 de grame de carne slaba, tocata 1 ceapa rosie de dimensiune medie 2 mere mici, curatate de coaja si taiate in cubulete 3 linguri de merisoare deshidratate coaja rasa.

Rata cu mere la cuptor

Mancaruri, Fripturi 1 rata 8 mere cuisoare, piper, sare, scortisoara unt

Rata lacuita

Mancaruri, Mancaruri cu carne o rata intreaga,curatata bine, sare fina, piper, miere

Varza calita cu sunca

Mancaruri, Mancaruri cu varza, Craciun o varza nu prea mare, o ceapa, un ardei gras autohton, o rosie mare, marar si bors, sunca de casa, hrean

Ochiuri pe pat de ceapa

pentru o portie este nevoie de: o ceapa mare 2 oua sare piper ulei patrunjel verde ketchup sau bulion.


Video: Pork butt with honey agaric mushrooms (June 2022).