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Pork steak with sweet and sour sauce, quince and tagliatelle

Pork steak with sweet and sour sauce, quince and tagliatelle



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I greased a tray of yena with oil and placed the pork slices in it, I added a pinch of salt and pepper on them, then water in the tray.

I put them in the oven for 40 minutes.

In the meantime, I prepared the sauce. In a saucepan on the fire I put all the ingredients, let it boil for 2-3 minutes and then I poured the sauce in the pan over the steak.

I also added sliced ​​garlic.

In another tray I put quince slices together with a wine and honey sauce. I left it in the oven until they caught a red crust. (I put the steak and quinces in the oven at the same time - to save time).

I cooked the pasta for a few minutes. I drained the water and added olive oil, curry powder and a little salt. I left it on the fire for 2-3 minutes, always moving the vessel.

I served the pork steak in a lot of sweet and sour sauce, along with caramelized slices of quince and tagliatelle with green basil.


Sweet-spicy turkey legs, in the oven

I promised you a recipe of turkey steak to go with the vegetarian version of English peasants (layered vegetable garnish): sweet-spicy turkey legs. Marinated in a combination of sweet chilli sauce, hot pepper sauce, apple cider vinegar with honey and Worcestershire sauce and flavored with thyme, lower turkey legs (& # 8220 hammers & # 8221 like turkey, come, despite the impressive size) they penetrate leisurely into the oven, until the flavors enter the meat well and the meat melts in the mouth. I have prepared this turkey steak several times and I have matched either the layered vegetable garnish, or a green salad (especially in summer), or the classic french fries and a baked beetroot salad (as seen in pictures). Choose which option you like best :).

Like any recipe that requires marinating, consider an extra time (at least about 2 hours, but it's even better to leave the thighs in the marinade overnight). Otherwise, nothing could be simpler: throw the thighs in the oven and put them there for about an hour and a half. If you accompany them with the layered vegetable garnish, all you have to do is put the & # 8220pie & # 8221 vegetables in the oven in the last 30 minutes.

Ingredients (for 4 servings):
& # 8211 turkey lower legs 2 pcs. (1.1 kg)
& # 8211 onion 1 pc. medium (110 g)
& # 8211 garlic 4 large dogs (12 g)
& # 8211 sweet chilli sauce 50 ml
& # 8211 hot pepper sauce 2 tbsp (adjust the amount according to how hot you like)
& # 8211 olive oil 2 tbsp
& # 8211 apple cider vinegar with honey 1 tbsp
& # 8211 Worcestershire sauce 1 tbsp
& # 8211 dried thyme 1 teaspoon grated
& # 8211 salt, ground pepper

In a pan that can be put in the oven, heat the olive oil and sauté the onion (sliced). When the onion has become translucent, press the garlic through the press. After a minute, add the sweet chilli sauce, hot pepper sauce, vinegar and Worcestershire sauce. Homogenize, put the dried thyme and let it simmer for about 2-3 minutes. Season with salt and pepper and turn off the heat. Allow to cool, while you wash the turkey legs, wipe them with water and, with a sharp knife, make some deep cuts from place to place (so that the flavors penetrate inside the meat). Put the legs in the marinade, turn them so that they are evenly covered and leave them to marinate (cover the pan and put it in the cold).

Then take the pan out of the fridge and let the thighs reach room temperature. Meanwhile, heat the oven to 180 degrees Celsius. Cover the pan with aluminum foil and put it in the oven. Leave for 1 hour, taking care to put from time to time from the marinade, with a spoon, over the thighs. Then raise the temperature to 200 degrees Celsius, remove the foil and leave for another 30 minutes. At the end of the time, the meat must be very well penetrated and slightly browned.

Serve the steak hot, with the sauce gathered in the pan and with your favorite garnish (layered vegetable garnish / french fries / salad).


CHICKEN FOOD WITH DROPS

Chicken food with quince & # 8211 traditional recipe from Transylvanian cuisine & # 8211 is tasty, flavorful and very easy to make. The recipe is also found in Banat, Crisana or Maramures, in the areas close to the border with Hungary, because meat and fruit recipes are very common in Austro-Hungarian cuisine.

I admit that I am not a big fan of fruit dishes, but there are exceptions. This is one of them and I'm glad I gave it a try because it's really special. I like the sweet-slightly sour taste and the scent of the fruits in this quince chicken dish.

My mother-in-law has not yet convinced me to try cherry soup or apple soup, but at some point I will give them a chance.

This is not the first time I have used fruit as an accompaniment to a steak.

I use fruits like apples, plums or baked quince, which go very well with pork. Recipes for pork tenderloin with plum sauce or pork chop breaded with apples and flavors they are extraordinarily tasty. An extraordinarily tasty recipe with fruit, which I have prepared over a period of time, is that of sweet and sour chicken with pineapple & # 8211 I made the recipe with pork and it comes out just as good. If you click on the title of the recipes you will be directed to the recipe.

I told myself that if I already have recipes with such good fruits and meat, it's worth trying this one too chicken dish recipe with quince.

The Hungarian recipes I received to make chicken food with quince they had bee honey and a little lemon juice. They seemed a little too sweet for my taste. I remembered that I saw the recipe in Radu Anton Roman's book, so I preferred to be inspired by his recipe. I changed the brandy with brandy (I don't like the taste or the smell of brandy / brandy) and something very good came out. If you do not have brandy, fill the quantity with wine and add 2 drops of vanilla essence. I think that in this way you can finally have the perfume that the brandy of this recipe offers chicken food with quince.

Here is the list of ingredients and how to prepare chicken food with quince explained step by step:

INGREDIENT:

850 g chicken legs (legs can be combined with hammers or chicken breast)

800 g quince & # 8211 2-3 medium to large quince

30 ml brandy (Radu Anton Roman recommends brandy)

300 g clear chicken soup (or water)

I browned the chicken legs in oil with butter, then I took them out on a plate. I washed the quinces well, removing the fluff from them, then sliced ​​them. The slices should be thicker (1-1.5 cm), so as not to break during cooking. I put them in the same pan and hardened them until they were lightly browned on both sides. Radu Anton Roman wrote that he must catch a kind of crust.

I melted the sugar in a pot. When it caramelized, I poured wine and brandy over it and about 100 ml of chicken soup. Attention, pour carefully! You will mumble and you can burn with the salt liquid. I left it on the fire until the caramel dissolved.

In a bowl I dissolved the flour with the rest of the soup, adding liquid gradually, so as not to make lumps. I put the chicken legs in the pan with quince, then I poured the soup with flour and the liquid with the caramelized sugar.

I mixed to homogenize the composition.

I left it on the fire until the sauce thickened. Radu Anton Roman recommends that it be cooked in the oven until the sauce thickens, but on the stove it was faster, because I was still late for lunch.

I chose mashed potatoes as a side dish, but you can also eat with rice or couscous.


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Natural pork is low in sodium chloride and high in protein.
It is also a good source of vitamins and minerals needed by a healthy body: iron, magnesium, phosphorus, potassium and zinc, and a number of B vitamins, such as vitamin B6, B12, nicotinic acid, thiamine, riboflavin.

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Bean stew with smoked ciolan

O reteta de iahnie de fasole cu ciolan afumat din: fasole, ciolan afumat de porc, morcovi, pastarnac, ceapa, ulei, bulion de rosii, sare si piper boabe. Ingrediente: 1 kg fasole cu bob mic sau mijlociu 1 ciolan afumat de porc 2 morcovi 1 păstârnac 2-3 cepe 1 ceaşcă mică.
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Friptură de porc cu cartofi natur şi sos de muştar

O reteta de friptura de porc cu carntofi natur si sos de mustar din: carne de porc, ulei, vin alb, usturoi, cimbru, supa concentrata de legume, piper, sare, cartofi, patrunjel, mustar si faina. Ingrediente: 2 kg carne de porc (partea de sus a pulpei sau cap de piept) 2-3.
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Tochitură moldovenească cu mamaliga

O reteta de tochitura moldoveneasca cu mamaliga din: pulpa de porc, ficat, rinichi, slanina, oua, usturoi,a rdie iute, branza, ulei, sare, piper, lapte sau zer, malai si sare. Ingrediente: 1 kg pulpă de porc 1/2 kg ficat 1 rinichi 1 fâşie de slănină 6-10 ouă 1 căpăţână de usturoi.
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Plăcintă cu carne îmbrăcată în foi

O reteta de placinta cu carne imbracata in foi din: file de porc, cartofi, morcovi, ceapa, masline, ulei, supa, sare, piper, foi de placinta si unt topit. Ingrediente: 300 g file de porc 150 g cartofi 2 morcovi mici 1 ceapă 2 linguri măsline fără sâmburi 2 linguri ulei.
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Friptura cu glazura de muştar şi miere

O reteta de friptura de porc cu glazura de mustar si miere din: cartofi noi, pulpa de porc, amestec de fasole verde si mazare, miere, mustar cu boabe, ulei de masline, usturoi, rosii si zahar. Ingrediente: 600 g cartofi noi, prajiti in unt si condimente (marar, patrunjel, etc) 1.
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Tocană dulce sau picantă

O reteta de tocana dulce sau picanta din: ceapa, ardei, carne de porc, carne de vita, carnati, untura de porc, smantana si boia dulce sau iute. Ingrediente: 3 cepe 2 ardei 400 g carne de porc 300 g carne de vită 200 g cârnaţi 200 g untură de porc.
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Coaste afumate

Pune 1 kg de coaste de porc intr-o punga. Presara inauntru 3 linguri zahar brun, 3/4 lingurita de paprika afumata, un varf de cutit de fulgi de chilli, 3 catei de usturoi zdrobiti, 3 linguri rom si 3 linguri sos de soia. Lasa la marinat in frigider ce putin.
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Terină de viţel, porc şi pui

O reteta de Terină de viţel, porc şi pui din: carne de vitel, carne de porc, ficatei de pui, portocala, lamaie, usturoi, cimbru, otet, ulei de masline, vin rosu, pudra de gelatina, sare si piper. Ingrediente: 500g carne de viţel 200 g carne grasă de porc 250g ficăţei de.
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Porc Kiev cu usturoi

O reteta delicioasa de porc Kiev cu usturoi din: muschiulet de porc, unt cu usturoi, verdeturi, oua, pesmet cu usturoi si rozmarin si ulei de floarea soarelui. Ingrediente: 6 buc x 50 g muşchiuleţ de porc 75 g unt cu usturoi 1 lingură verdeţuri congelate (pătrunjel, cimbru, mărar) 2.
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Frigarui cu salsa picanta de mango

O reteta de frigarui cu salsa picanta de mango din: carne de curcan sau de porc, ulei, suc de lamaie, rozmarin, sare, piper, boia, mango, ceapa rosii, ardei iute rosu, rosii, castravete, coriandru, sare si piper. Ingrediente: pentru frigarui: 650 g carne de curcan sau de porc 4 linguri.
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Mixed grill

O reteta de mixed grill din: pulpe de pui, muschi de porc, dovlecei, ceapa, rosii cherry, paine, usturoi, patrunjel verde, ardei gras rosu, ulei de masline, sare si piper. Ingrediente: 4 pulpe de pui 4 felii muşchi de porc 1 dovlecei 2 cepe 2 ciorchini roşii cherry sau 4.
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Porc în stil mediteraneean

O reteta de porc in stil mediteraneean din: vanata, dovlecel, file de porc, ulei de masline, sare, piper si bacon. Ingrediente: 1 vânătă 1 dovlecel 400 g file de porc 2 ardei iuţi uscaţi 4 linguri ulei de măsline sare piper 100 g bacon feliat Mod de preparare.
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Ceafa de porc cu ananas

O reteta de ceafa de porc cu ananas din: ceafa de porc, ananas, ardei rgasi, lamaie, ulei, sos worchester, piper, cimbru si sare. Ingrediente: 800g ceafă de porc 1 ananas mare 2 ardei graşi 1 lămâie 50ml ulei 2 linguri sos Worchester 1 linguriţă rasă piper proaspăt măcinat 1.
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Platou picant

O reteta de platou picant din: pulpe de pui, piept de pui, muschi de vita, muschi de porc, usturoi, cimbru, piper, ulei de masline, dovlecel, fenicul, ardei capia, ceapa rosie, sare si rosii cherry. Ingrediente: 2 pulpe de pui 2 fileuri de piept de pui 2 felii de muşchi.
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Ruladă rece cu salsa de ardei şi roşii

O reteta de rulada rece cu salsa de ardei si rosii din: carne tocata de vita, carne tocata de porc, ceapa, oua, pesmet, oregano, cimbru, usturoi, rozmarin, ulei de masline, frunze de rucola, ardei rosii, ardei gralbeni, ardei iute, rosii, otet balsamic, zahar fin si frunze de busuioc. Ingredient.
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Cotlete de porc cu ceapă şi piersici

O reteta delicioasa de cotlete de porc cu ceapa si piersici din: cotlete de porc, ceapa, piersici, ulei, zahar, chimen, patrunjel, sare si piper. Ingrediente: 8 cotlete de porc 4 cepe mari 4 piersici 2-3 linguri ulei 1 linguriţă zahăr 1 linguriţă rasă pudră de chimen 1 leg. parsley.
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Rulouri aromate

O reteta de rulouri aromate din: muschi de vitel, carnati proaspeti, piept de porc, supa concetratata de legume, emmentaler, faina, ulei de masline extravirgin si frunze de salvie. Ingrediente: 4 felii muşchi de viţel (500 g) 200 g cârnaţi proaspeţi 4 felii piept de porc (prosciutto) 250 ml supă.
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Fasole verde la wok cu ghimbir şi carne de porc

O reteta de Fasole verde la wok cu ghimbir şi carne de porc din: file de porc, usturoi, miere, sos de soia, boia, fasole verde, soia, sare si ulei de susan. Ingrediente: 600 g file de porc cca 3 cm ghimbir 2 căţei de usturoi 1 lingură miere 6.
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Cotlete de porc chinezeşti

O reteta de cotlete de porc chinezesti din: cotlete de porc, amestec chinezesc, scortisoara, sos hoisin, sos de soia, sherry, ghimbir, usturoi, sos de peste, suc de lime, zahar brun, salota, ardei iute, castravete, menta si alune prajite. Ingrediente: 4 cotlete de porc penru marinata: 1 linguriţă amestec chinezesc.
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Reteta zilei: Chiftelute la cuptor cu sos

O reteta de chiftelute la cuptor cu sos din: pulpa de porc slaba, marar, usturoi, oua, sare, piper si bulion. A delicious recipe. Ingrediente: 1 kg pulpa de porc slaba 1 legatura marar 1 capatana usturoi 3 oua Sare Piper bulion Mod de preparare: Se toaca carnea de porc.
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Reteta zilei: Pulpa de porc la cuptor cu salata de rosii si castraveti

O reteta de pulpa de porc la cuptor din: pulpa de porc, usturoi, sare, piper, chili, bulion, rosii si castraveti. Ingrediente: 1 bucata pulpa de porc aproximativ 2 kg 1 capatana usturoi sare piper chili bulion 3 rosii 4 castraveti Mod de preparare: Se cresteaza pulpa de porc, se.
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Muşchi de porc în crustă de paine

O reteta de muschi de porc in crusta de paine din: muschi file de porc, mere, ulei de masline extravirgin, vin, galbenusuri, sare, piper, supa, faina, drojdie, sare, zahar si frunze de salata. Inrgediente: 1 kg muşchi file de porc 1 kg mere 3 linguri ulei de măsline extravirgin.
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Muşchi file de porc cu prune

O reteta de muschi file de porc cu prune din: muschi file de porc, foaie de dafin, ienupar, usturoi, cuisoare, ulei de masline extravirgin, prune, zahar, vin alb, sare, piper si patrunjel. Ingrediente: 700 g muşchi file de porc 1 foaie de dafin 5-6 bobite de ienupăr 1 căţel.
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Muşchi de porc în sos de ceapă roşie

O reteta delicioasa de muschi de porc in sos de ceapa rosie din: muschi file de porc, rachiu, sare, piper, ceapa rosie, foaie de dafin, cuisoare, faina alba, ulei de masline extravirgin si patrunjel. Ingrediente: 1 kg muşchi file de porc 50 ml rachiu de vin sare şi piper.
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Terină de ficat cu struguri albi

O reteta delicioasa de terina de ficat cu struguri albi din: ficat de porc, unt, ceapa, ardei iute, usturoi, coniac si struguri. Ingrediente: 300 g ficat de porc 100 g unt 3 cepe albe 1 ardei iute foarte picant 3-4 căţei de usturoi 1 pahar coniac 1 ciorchine de.
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Cotlet de porc cu piure de ceapă roşie

O reteta simpla de cotlet de porc cu piure de ceapa rosie din: cotlet de dezosat de porc, ceapa rosie, cartofi, lapte, ulei de masline extravirgin, cimbru, sare si piper. Ingrediente: 600 g cotlet dezosat de porc 3 cepe roşii 4 cartofi 50 ml lapte 4 linguri ulei de.
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Ciolan de porc cu cimbru, ananas şi praz

O reteta de ciolan de porc cu cimbru, ananas si praz din: ciolan de porc, ceapa alba, usturoi, cimbru, ienupar, ulei de masline extravirgin, vin alb sec, faina, sare, piper, ananas si praz. Ingrediente: 2 ciolane de porc (circa 1,5 kg) 60 g ceapă albă 2 căţei de usturoi.
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Ruladă de porc umplută cu hribi

O reteta delicioasa de rulada de porc umpluta cu hribi din: file de porc, vin alb, ulei de masline extravirgin, sare, piper, hribi, usturoi, ardei iute, patrunjel si salata verde. Ingrediente: 500 g file de porc 1/2 pahar vin alb 6 linguri ulei de măsline extravirgin sare şi piper.
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Muşchi crocant de purcel cu spanac şi mirodenii

O reteta simpla de Muşchi crocant de purcel cu spanac şi mirodenii din: muschi de purcel, untura de rata, boia dulce, unt, spanac, sare si piper. Ingrediente: 1 muşchi de purcel (circa 500 g) untură de raţă (sau de gâscă) 100 g boia dulce 15 g unt 100 g.
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Mancare cu zaft şi salată

o reteta delicioasa de mancare cu zaft si salata din: ceapa, carne de porc, bere, sare, piper, slanina, usturoi, iaurt si salata verde. Ingrediente: 1 kg ceapa 1-1,5 kg carne de porc grasa 500 ml bere sare piper pentru salata: 200 g slanina 4 catei de usturoi 400 ml.
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File de porc cu aromă de cafea

O reteta de file de porc cu aroma de cafea din: file de porc, zahar brun, cafea, bobite de ienupar, unt, sare, zahar, otet de vin rosu, rozmarin, ulei de masline extravirgin, ceapa, morcovi, smantana, unt, faina, lapte, otet balsamic, galbenusuri, parmezan si frunze de busuioc. Ingrediente: 500 g.
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Friptură de porc tradiţională

O reteta simpla si delicioasa de friptura de porc traditionala din: medalioane din file de porc, carnaciori, unt, foi de varza, ceapa, malai, rosii, gusa de porc, ulei de masline extravirgin, lapte, vin alb sec, foaie de dafin, rozmarin, ghimbir, zahar, sare si piper. Ingrediente: 4 medalioane din file.
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File de porc italienesc

O reteta de file de porc italienesc din: muschi file de porc, unt, sare, piper, salam, rosii, ardei rosii, salote, ulei de masline, sare si piper. Ingrediente: 1 muschi file de porc, aprox 500g 1 lingura de unt, margarina sau ulei 1 lingurita de sare 1 lingurita de piper.
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Baked pork chops

O reteta simpla de cotlete de porc la cuptor din: ulei de masline, usturoi, cimbru, otet balsamic, cotlete de porc si rosii. Ingrediente: 30 ml ulei de masline 2 capatani de usturoi 10 g cimbru proaspat (5 g uscat) 80 ml otet balsamic 4-6 cotlete de porc, taiate 8.
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Sandviciuri cu friptură şi sos de ceapă verde

O reteta simpla si delicioasa de Sandviciuri cu friptură şi sos de ceapă verde din: paine toast, friptura de porc sau de vitel, frunze de spanac, ceapa verde, salvie, ulei extravirgin de masline, vin alb, mustar picant, sare si piper. Ingrediente: 8 felii de pâine toast 200 g friptură.
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Reţete cu carne de porc: piept de porc şi fistic, porc cu cidru şi varză roşie, costiţe de porc rumenite

Pentru cei pasionati de carne de porc va prezentam o serie de 3 retete simple si delicioase: Dovleac la grătar cu piept de porc şi fistic O reteta de dovleac la gratar cu pipet de porc si fistic din: dovleac, piept de porc, fistic si rozmarin. Ingrediente: 600 g.
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Dovleac la grătar cu piept de porc şi fistic

O reteta de dovleac la gratar cu pipet de porc si fistic din: dovleac, piept de porc, fistic si rozmarin. Ingrediente: 600 g dovleac 140 g piept de porc (pancetta) 50 g fistic nesărat 1 crenguţă de rozmarin Mod de preparare: Curăţă dovleacul de coajă şi de seminţe.
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Coaste la gratar in sos picant

O reteta de coaste la gratar in sos picant din: coaste de porc sau miel, ceapa, foaie de dafin, cimbru, otet, shrry, coaja de lamaie, cuisoare, bulion, miere, mustar dijon, sos de soia, ceapa, usturoi, boia de ardei iute si ulei. pentru coaste: 1 kg de coaste (porc sau.
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Porc cu cidru si varză roşie

O reteta de porc cu cidru si varza rosie din: ulei de masline, pulpa de porc, ceapa, mere, morcov, stafide, supa de pui, frunze de dafin, cimbru verde, scortisoara, cuisoare, prune uscate, pasta de rosii, piper si paste. Ingrediente: 1 lingură ulei de măsline 450 g pulpă de porc.
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Costițe de porc rumenite, cu lămâie, miere si cimbru

O reteta de costite de porc rumenite, cu lamaie, miere si cimbru din: miere, costite de porc cu oase, ceapa, morcovi, cimbru, sare de mare, piper negru, supa de pui si lamaie. Ingrediente: 4 linguri de miere 1,5 kg de costiţede porc cu oase 2 cepe tăiate în jumătăți.
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Cotlete de porc cu pesto

O reteta simpla si delicioasa de cotlete de porc cu pesto din: taitei lungi fara ou, frunze de busuioc verde, usturoi, piper, pesmet alb, ulei de masline si cotlete de porc. Carnea de porc este o sursa importantă de zinc şi asigură o cantitate importantă de fier, precum şi.
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Frigărui ţărăneşti cu carnaţi si ciuperci

O reteta simpla si delicioasa de frigarui taranesti cu carnati si ciuperci din: carnati proaspeti de porc, ciuperci, ardei gras, galben, ardei gras verde, ulei de masline extravirgin, sare si piper. Ingrediente: 350 g cârnaţi proaspeţi de porc, groşi 5 ciuperci mari champignon 1/2 ardei gras galben 1/2 ardei.
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Rulouri de porc cu tartar de ananas dulce-picant

O reteta de rulouri de porc cu tartar de ananas dulce picant din: file de porc, piept de porc, ananas, sos tabasco, praz, lime, frunze de menta, miere, zahar, ulei de masline exstravirgin, sare si piper. Ingrediente: file de porc (circa 450 g) 5 felii piept de porc 1/2.
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Cotlete la grătar cu varză roşie şi mere

O reteta delicioasa de cotlete la hratar cu varza rosie si mere din: cotlet de porc, ulei de masline extravirgin, sare, piper, ceapa, varza rosie, mere, lamaie, unt, otet de vin rosu si nucsoara. Ingrediente: 600 g cotlet de porc 2 linguri ulei de măsline extravirgin sare şi piper.
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Rulouri din clătite cu pate şi salată de hribi

O reteta delicioasa de rulouri din clatite cu pate si salata de hribi din: faina alba, ou, lapte, sare, carne dezosata, unt, lapte, supa de legume, ceapa, plante aromatice, sare, piper, vermut rosu, unt, foaie de dafin si pasta de macese. Ingrediente: pentru clătite: 125 g faină albă 1.
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Foietaj cu hribi, piept de porc şi usturoi

O reteta delicioasa de foietaj cu hribi, piept de porc si usturoi din: faina alba, apa, margarina, sare, piept de porc, hribi, ceapa, usturoi, sos bechamel, ulei de masline extravirgin, vin alb, patrunjel, sare si piper. Ingrediente: pentru foitaj: 160 g faină albă 80 ml apă 200 g margarină.
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Purcel în manta de miere

Se prepară umplutura: se amestecă 1 rinichi de porc tăiat cuburi, cu 50 g pesmet, 10 g piper verde, 100 g pătrunjel verde tocat. Se desface o bucată de 3 kg muşchi de porc şi se unge cu această umplutură, se rulează şi se leagă. Se coace 45 min.
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Frantuzesti, Franta - 72 retete culinare

Retete culinare frantuzesti traditionale din bucataria franceza pariziana, dar si regionala.

Bucătăria franceză cea mai caracteristică este cea pariziană. Alimentele se pregătesc cu unt, iar tehnica inăbuşirii e la mare cinste. Carnea şi sosurile se prepară, uneori, cu vin - băutura nelipsită. Prima masă este micul dejun. Salata verde, brânzeturile şi fructele asortate încheie cele două mese principale.


Recipes for beginners and more. by Naty

Muschiuletul de porc se spala si se usuca cu prosoape de hartie. Se pune la robot busuiocul, patrunjelul , uleiul si usturoiul si se mixeaza pana obtineti o pasta. Cu pasta obtinuta e unge muschiuletul de porc, insa pastrati o parte pentru mai tarziu. Se lasa sa se odihneasca carnea si sa se patrunda aromele pentru 1 ora. Incingeti putin ulei intr-o tigaie si prajiti mushiuletul pe toate partile, fara capac! aproximativ cate 3 min pe fiecare parte . Muschiuletul trebuie sa fie frumos rumenit. Se transfera intr-o tava pentru cuptor se unge cu marinada si se da la cuptor pentru 8-10 min.
Dupa care se scoate se acopera cu o folie se aluminiu si se lasa sa se odihneasca timp de 10 min.

In poza mai e un mod de preparare cu care o sa revin in postarea urmatoare:)


The restaurant at home

Cam lung titlul . dar asa suna in cartea cumparata de mine de la Adevarul din care am facut reteta . Nu e mare filozofie , e ceva ce oricine poate face , dar eu eram in pana de idei si cartea m-a salvat .Ca am mai schimbat eu putin pe ici pe colo , e alta treaba . Dar a iesit bun .

We need :
- 800 g carne de porc ( pulpa , piept . ce aveti ) , o cana supa de carne , 4-5 catei de usturoi , sare , piper , cimbru , 100 ml vin rosu sec
- pt. sos : - 2 linguri mustar , piper , chilli , boia de ardei dulce , 1 cescuta apa , sare , 1 lingura amidon de porumb
- cartofi , sare , unt , patrunjel verde

We prepare like this:
Carnea se spala si se taie felii groase . Se condimenteaza cu sare , piper si cimbru si se aseaza intr-o tava . Se pun cateii de usturoi intregi si se toarna supa de carne . Tava se acopera si se da la cuptor 1 ora . Dupa o ora se toarna peste carne si vinul si se mai lasa o ora in cuptor .
Cartofii se curata si se pun la fiert in apa cu sare . Cand sunt fierti , se strecoara de apa si se pun intr-o tava , se presara deasupra fulgi de unt si sa dau la cuptor pana se topeste untul . Se presara deasupra patrunjel verde tocat .
Pentru sos se amesteca mustarul cu sare , piper , chilli , boia si apa si se pune pe foc . Cand incepe sa fiarba , se ia la o parte , se adauga amidonul desfacut in putina apa si se readuce pe foc . Se lasa pana se ingroasa , amestecand continuu .
Carnea se serveste cu sos si cartofi .


Sosuri,marinate, baiţ pentru carne, friptură, condimente - 67 retete culinare

Retete de sosuri si marinate sau baituri pentru carne de friptură si diverse mixuri de condimente pentru fezandare.

Sosurile întrunesc condiţii complexe organoleptice: aspect, miros, gust.Un S.O.S gustos, preferat, este ţinut mai mult în gură, dandu-i omului senzaţia de plăcere şi de saţietate şi stimuland activitatea digestivă.In bucătăria românească, aproape că nu există masă care să nu cuprindă o mînc care cu sos. Este deci miezul unei mese, centrul de greutate al mancării. Datorită sosului, omul consumă painea, legumele şi grăsimile. Sosurile pot fi pregătite fie după dorinţă, fie după dieta consumatorului. Sosul poate fi mai concentrat sau mai subţiat, în funcţie de bulionul şi făina care se folosesc, de cantitatea de apă şi de grăsimi, de timpul de preparare.

Sosurile dietetice se pregătesc după acelaşi principiu, au aceleaşi componente. Diferă felul în care se face rîataşul. In sosul dietetic, de exemplu, nu se vor folosi făina prăjită, ceapa prăjită mult, ingredientele, oţetul, sarea în cantitate mare, boiaua de ardei sau piperul.La sosul dietetic, grăsimile se adaugă direct în sos, crude, fără a mai fi prăjite.Aceste sosuri se bazează, deci, mai mult pe fierbere şi înăbuşire.Un sos dietetic se pregăteşte rumenind făina uscată şi diluand-o apoi cu puţină apă evitand grăsimea, nu se formează cocoloaşe de amidon, dăunătoare mucoasei stomacului.Ceapa se poate adăuga fiartă, tocată sau dată prin sită. In acest fel, ea pierde substanţele care irită stomacul. Numai în cazul în care gătim cu ulei nerafinat, lucru aproape imposibil, vom folosi prăjirea grăsimilor, ca sa-şi piardă unele izuri şi gusturi intolerabile.La sosurile dietetice făina trebuie să fie de bună calitate, la fel bulionul, iar legumele şi verdeţurile să «nu fie veştejite. Numai aşa se obţin gusturi şi mirosuri ape­tisante.Sosurile dietetice au gustul şi mirosul cărnii sau al legumelor din care au fost făcute.

Sfat: Folosiţi la prepararea sosurilor şi cremelor vase cu fundul mai gros, căci acestea vor ieşi mai reuşite, datorită radierii temperaturii.


Friptura de porc cu orez turcesc si salata turceasca de cruditati

V-am promis alte feluri de mancare de la ziua Somitatii. Acesta a fost felul principal. Arome turcesti, chiar si carnea, desi a fost de porc. Pentru carne eu am folosit un mix de condimente turcesti, dar puteti pune boia dulce, sumac, piper, oregano, sare, cu care frecati bucatile de carne si le lasati la marinat cam 2-3 ore. Apoi faceti carnea pe grill. Simplu, nu? Acum sa vedem restul.

Ingrediente orez turcesc:

  • a cup of rice
  • o cana de supa de pui
  • un sfert de cana de apa
  • 20 gr fidea
  • 1/2 lingura unt
  • 1/2 lingura ulei de masline
  • salt and pepper
  • o foaie de dafin, 3 pastai de cardamon usor presate, un baton de scortisoara

Orezul se spala in mai multe ape, apoi se acopera cu apa rece si se lasa 30 de minute. Se varsa apa si se lasa orezul la scurs. Se aduce supa impreuna cu condimentele si apa la punctul de fierbere. Intre timp, se pun untul si uleiul intr-o tigaie si se rumeneste fideaua in ele trebuie sa devina maronie la culoare. Se pune si orezul si se mai caleste totul 30-50 de secunde, amestecand bine, sa se acopere de grasime orezul. Se adauga supa fierbinte si se aduce la fierbere.

Se fierbe la foc mic, acoperit, timp de 5 minute. Opriti focul, puneti un prosop curat de bucatarie peste cratita si deasupra capacul. Se mai lasa 10-12 minute astfel, la abur. Se scot condimentele din orez si se pune langa friptura.

Pentru salata e chiar simplu. Aveti nevoie de cruditati. Eu am folosit asa:

  • tomatoes
  • cucumbers
  • ardei de diferite culori
  • onion
  • parsley
  • sare, piper, sumac, oregano
  • olive oil

Secretul acestei salate este sa tocati legumele cat mai marunt. Apoi se pun uleiul si condimentele si se amesteca. This is all. Good appetite!


Tuica Mentolata ( Palinca )

2 l tuica de prune (acolo la vreo 50 grade ) )
12 fire menta proaspata
200 ml miere de albine (asta e optional)
Preparation:

Menta o spalam bine in mai multe ape si o punem la scurs. Punem menta scursa intr-o sticla, turnam peste si mierea de albine si peste acestea turnam si tuica. Inchidem sticla cu capacul, si il scuturam bine. Il asezam in camara pentru circa 2 saptamani, timp in care mai scuturam "de nervi" sticla, pentru ca mierea sa se topeasca in tuica.

Dupa ce am lasat la macerat menta cu tuica, mutam continutul in alta sticla si putem servi o bautura usor mentolata si dulceaga, numai buna sa iti faca pofta de mancare.


Video: Χοιρινό με Κυδώνια - Sommelier (August 2022).