Traditional recipes

Pork stew bathed in champagne

Pork stew bathed in champagne

I prepared this stew recipe with pork, but it can also be prepared with lamb, veal or rabbit. It is just as tasty and more easily digestible as chicken.

  • 1 kg pork pulp
  • 1 large red onion
  • 2 green onions
  • 1 red
  • 1/2 bell pepper
  • 400 g canned tomatoes
  • garlic powder
  • salt
  • pepper
  • 150 ml of champagne
  • 2 tablespoons oil
  • 1 tablespoon lard
  • green parsley leaves
  • 400 g pasta

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Pork stew bathed in champagne:

Peel an onion and cut it into scales, then heat it in a little oil until it becomes glassy. Cut the tomatoes and peppers into small pieces and add them to the cooked onion. We slice the meat. Melt the lard in a saucepan, add the slices of meat and fry them on all sides. Season them with all the spices, add the hardened onions and turn the champagne over. Let it simmer over low heat, covered. If necessary, add more champagne. 10 minutes before it is ready, add the canned tomatoes, then sprinkle with chopped green parsley.

Serve the stew with boiled pasta. Great appetite!

Turkey roll with mushrooms

It may seem complicated (like many other things in the kitchen) but in fact it is very simple to make good rolls / rolls. For example, to make a turkey breast roll (3-4, in fact), does not take more than half an hour.

First you take care of the filling: frozen mushrooms, which you left overnight in a bowl, in the refrigerator, to thaw. Drain the water from them (you can even leave them in a sieve, but not in a metal one, if they are not made of stainless steel) and cut them into cubes.

To flavor the filling you can use basil, thyme, oregano, chives. The important thing is to be fresh.

Once the water has drained from the mushrooms, lightly dab them with a paper towel and then put them in a hot pan with very little oil. Lightly brown them for three minutes.

Then cut the turkey breast into 180-200 gram slices, ep slices that you open as well as possible with a knife and then beat them with a hammer for schnitzels. It is good to cover them first with a plastic wrap, not to destroy the fiber.

Grease the piece of meat with butter (on the face that remains inside), sprinkle pepper and salt (if you did not season the mushrooms while they were in the pan), thyme or basil leaves (make a roll with thyme, one with basil), place a tablespoon or two of filling over the meat (depending on how much surface you get by beating the slice of meat) then roll tightly.

To make it easy to roll, place the piece of meat on a piece of foil. Then roll it with the foil, which you tighten at the ends and tie with a knot.

If you have a steam oven, bake the roll for 25 minutes at 100 degrees (steamed, of course). If not, coat the roll in foil over the plastic one and put it for 25 minutes in a pot in which water boils (a lot of water).

To give a floury face (and flavor, to be honest) to the roll, melt some butter and bathe the roll well through it, until it colors nicely.

Let it rest for a few minutes then cut it.

It can be eaten cold or hot, with vegetable puree, baked beets or baked potatoes.

Yellow bean salad with garlic

The last & # 8220visit & # 8221 through the market, the mountains of yellow beans soaked me from the stalls and I couldn't resist until I filled a net with big, wide and fleshy pods. The plan, instantly drawn in my mind, was to make a bean salad with garlic and greens, bathed in a little oil and wine vinegar. Yummy & # 8230 Like at home mom! And if I still took a bean net, I put a pile aside for a garnish of beans with tomatoes. Not that the garlic salad wouldn't work as a side dish next to a grilled steak :).

As the recipe itself is downright banal, which is why I imagine it is no secret, I will insist on the qualities of this vegetable, rich in vitamins (A, B, C and K) and minerals. So, if you have space in the freezer, do not hesitate to keep, for the winter months, some bags of yellow beans. All you have to do is clean, wash and scald the beans, and then, after draining, distribute them in bags.

Ingredients (for 2 larger servings):
& # 8211 yellow beans 700 g
& # 8211 olive oil 2 tbsp
& # 8211 garlic 2-3 puppies
& # 8211 parsley 1/2 link
& # 8211 white wine vinegar 1-2 tablespoons
& # 8211 salt, pepper

Bring more water to a boil with a pinch of salt. Break the ends of the pods and remove any threads (for me, it was not the case, given that the beans were very tender). If the pods are too long, you can cut them in half. Wash the beans well and, when the water boils, boil it. Leave it for about 20 minutes or until it is well penetrated. Drain it in a sieve. When it has cooled, put it in a bowl, add the garlic passed through the press, the oil (I put the olives, but you can also put the sunflower), the vinegar (one or two tablespoons, depending on how much sour will like to be salad) salt and pepper. Add the chopped parsley and mix lightly.

Cooking for a lot of recipes and information

Whether you’ve agreed to bring a 12- or 24-year-old vessel to a potluck dinner, or you’ve completely turned it upside down and need to cook for a 50 or 100 guest list, one of these days you’ll probably need large quantity recipes . You'll find plenty of recipes below, whether you're cooking for a lot, planning a buffet or a very large family, plus organizing tips so you don't stay in the kitchen while your guests have fun.

Safety first

Obviously, the most important consideration when feeding a lot is the proper measure of food safety. You wouldn't want to make someone sick at that dinner or party. Cleanliness is essential. When preparing a large pile of food, it is important that it is completely cooked. Use a instant read thermometer to be sure. Once cooked, you need to be prepared to keep hot food at the right temperature so that bacteria do not start to grow. This is especially important in the case of poultry recipes.

If you are transporting food, you need to think before you keep food hot and cold during the trip and during the serving period.

To double or not double?

Many standard recipes can be multiplied to feed larger crowds. However, not all ingredients need to be multiplied. For example, the fat needed for sautéing should not be multiplied as long as you have an adequate amount to cover the bottom of the pan.

Cooking times do not necessarily have to be multiplied by the same factor as the recipe ingredients.

Some dishes can take less than twice, and some can take even longer, depending on the size of the dish. You can expect a recipe to serve 4 that you quadrupled will serve 16, but most likely will serve more.

Avoid multiplication by an odd number. For some strange reason, without a word of intent, they do not prove as good. However, the division usually works well on those recipes that are too large for your purposes.

Cooking for a lot of recipes

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• Beer candy (70)
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Put the chops to boil for a few minutes until they change color.

Put a little oil in a small saucepan and cook the garlic, which has been cut into thin slices.

After it has browned a little, add about 1/2 l of tomato juice, add peppercorns, salt, dried parsley and season to taste and then remove from the heat.

After the chops have cooled, cut them into cubes and add them to the sauce. It is left approx. 10-15 min.

In the pan add the diced potatoes, onion carrots and sliced ​​peppers, over which add the sauce and meat.

Cut the cheese into cubes and add to the pan and sprinkle with a little wine and a little oil.

Garnish with green parsley and mushrooms and put in the oven for about 1 hour on medium heat.
Good appetite!

What you didn't know about champagne

The wine can be labeled as champagne only if it is produced in the Champagne region of northeastern France. If a sparkling wine is produced by the traditional French method in another region, this must be specified on the label. The three grape varieties used to make champagne are Chardonnay, Pinot Noir and Pinot Meunier, all grown in the Champagne region. True champagne, unlike other sparkling wines, must contain bubbles developed during two fermentation processes: once in barrels and again in bottles.

Dom Perignon, a Benedictine monk from the Abbey of Hautvillers, is considered to be the inventor of champagne. He introduced carbon dioxide into the fermentation process, thus obtaining the famous bubbles.

There are about 49 million bubbles in a 750 ml bottle of champagne. The calculation was made by Bill Lembeck, who used champagne stored at a temperature of 20 degrees Celsius.

The pressure in a champagne bottle is three times higher than in a car tire.

Legend has it that the glass of champagne, called the cup, was shaped after the shape of Queen Marie Antoinette's breast.

The longest flight of a champagne cork reached the record of 53 meters and 22 centimeters. The performance was performed in New York by the American Heinrich Medicus, in 1988.

The world's champagne bottle was presented at a festival in Spoleto, Italy. The bottle was almost 2.1 meters high, being the equivalent of 22 normal bottles.

James Bond, the famous spy created by Ian Fleming, is portrayed as a frequent champagne drinker. During the Bond series, the character drinks 35 times champagne.

It is said that the blonde diva Marilyn Monroe took a bath in champagne: her biography specifies that it took 350 bottles to fill the tub.

The official champagne drunk on the Titanic belonged to Heidsieck & Co. It is said that some bottles were recently brought to the surface, and the taste of the champagne in them was still excellent!

Tips for a special menu :)

I need suggestions for a menu. a nicer menu
It is a baptism, where the party will take place in the yard (not in the country, but still the house with the yard), in August. Guests will be like. 30-40, all young (that is, young at heart - 25-40 years old) and I thought we were grilling. So I need advice for appetizer and side dishes. and what else do you know there.
What else should I think about (organizing) besides the drink and the cake?
Thank you so much . and I look forward to your advice

# 2 star

Help of the porter

# 3 Maya

Grilling in the yard can save you and it's good, everyone generally likes it.
You can use meat you want, or everything to make something for every mouth

you can marinate pork, beef..or beat (classic grill)
grilled minced meat rolls
..all can be prepared in advance

salads..varied range..from the classic potato salad, cabbage, fresh vegetables, canned vegetables (pickle salads), to more exotic fruit salads
or mushroom salads, pasta salads ..

creams, sauces, dips
the indispensable garlic sauce
tzatziki / yogurt with cucumber and garlic
cream cheese with yogurt or sour cream with lots of spicy greens
exotic sauces with curry, saffron.

ice cream with fruit salad
ice cream cake..if it's hot and you can keep it until it's served

soft drinks as it contains
from lemonade and water to cold beer

or give us some details ... and we will help you with recipes, in the way you need

# 4 Croc

I thought you could put yourself in my situation and suggest to me what you would do.
I thought:

-Appetizer (sausages, cheeses, vegetables). and I need another "filling" as only the classic appetizer seems too common.
- sarmalute in beef sheets (as at the wedding / baptism it's a bit like sarmale. or at least that's how I know, but being in the summer the normal ones don't work very well)
- grill (pork, beef, poultry, small. I wouldn't go for fish, because the grill should be washed and I don't know if it's enough time). What garnish would go on the grill? The husband wants sauerkraut. would it work What else fits?
- the dessert will be clearly bought (cake, cakes, cake. they are super good and not worth the effort)
- Coffee

Drinks: juices, water, wine, beer, champagne, strength (whiskey / cognac / tuica)

What do you say? Does it work that way? And maybe you suggest something for me. appetizer and grilled garnish (but also for the August heat). I don't care if something comes to mind. my pregnancy and the last neuron killed me

# 5 star

Help of the porter

sorry. I thought you wanted links.
I would now make the sarmalute into beef sheets, freeze them (raw), and boil them then. they are just like freshly made.
on the grill, considering that it will be hot, I would bet a lot on salads (potatoes, tabouleh, tomato-pepper-onion-cucumber, tzatziki, grated cucumber with yogurt and garlic, lettuce, etc.)
if you have the courage to make kale, why not, but it's pretty gritty.
fish can be wrapped in grilled aluminum foil.
happyalex's accordion potatoes, naturally, are a beautiful garnish, but for many it's a lot of work.
you can make a pumpkin custard, which is served cold.
or a pot of eggplant, bell peppers, tomatoes, and possibly zucchini, made the day before, served cold.

for appetizers, I would put many vegetables (small tomatoes, bell peppers, fennel, cucumbers, carrots, celery, etc.) with different dips (more or less spicy sauces from sour cream / yogurt, and various spices and / or greens. )
Personally, I often make cakes with olives (it's a recipe for appetizers made by us, I think) and I freeze it. after which I let it thaw, and serve cut on a wooden bottom.
here I buy some drier salami, and put slices on the plate.
small and spicy meatballs, (usually disappear quickly)
mushroom salad with mayonnaise.
and those bell peppers of different colors, filled with a cream cheese and cut (looks good), I don't know who put a recipe.
I think Gandalici put a recipe with * candy * appetizer, made of cheese, rolled in various spices, and placed as candy in the formwork.
foie gras and cheese / meat / tuna or whatever you want.
at salty muffins you can find all kinds of recipes.
if I don't copy from you what I saved. there are also recipes in Italian. if you are interested I can send you a PM.

It is important to be able to take advantage, not to be too stressed, that's why it's good to do some of the time, and to freeze.
and especially, don't make each one * saturated * for 30-40 people, but reasonable from several things, otherwise you risk having leftovers, or you make a mess.

# 6 oanaC

Buna Kroko
What a match I also baptize my little girl, in Bucharest, also in the yard, also 50 people but at the beginning of June
For the aperitif I thought of:
-cream cheese with dill on half peppers
-eggplant salad
-ham rolls with raw salad
-stuffed eggs
-beef salad-I know it's not the season, but my mother makes a sensational salad after which she sighs the whole gathering
-red tomatoes, cucumbers, olives

Samale in beef leaves with sour cream, sarmale in cabbage leaves with hot peppers and polenta

Then grilled, with pork, small and chicken legs, with white cabbage salad and potato garnish-baked or baked, and garlic sauces, cooked vegetables, I still think about these.

Cake I want to order from a good confectionery

For drinks, coffee, juices, plain and mineral water and a dry white wine, in addition to some spirits that I have some guests who only drink something like that.

# 7 oanaC

All my guests are edible, and will be late into the night.
For the next day, at the bathing party, we will be fewer and more between us
so it will be grilled, but with marinated chicken, pork ribs as well, a pasta salad that is served cold, with cold beer and then a homemade cake, maybe tiramisu, maybe a strawberry cake if there are more then.

If you have suggestions, they are welcome anyway I promise to show you what came out

# 8 Croc

Stella, that's exactly what I wanted to say & # 33;
Do you think the cabbage is & quotghiftuitoare & quot? Why? I only make it with a little oil, a little onion and a lot of tomatoes. and it comes out perfectly easy. says the husband, that I have a ban on cabbage.
The vegetable pot looks great to me. did you give me an idea & # 33 Are you sure you mean Ratatouille (I don't know if I wrote well)? Can it be eaten cold? That I only know him warmly.

Oana, even as a coincidence & # 33 It means that your bblina is already & quotiesita & quot since you already do it in June. My surprise is still a little warm (I hope at least).
And know that you reassured me. Let me tell you why: we do not live in the country, we come in August for & quot; leave & quot (if you can call it leave with a small bb and a 3-year-old child - we still have a bandit) and ptr. christening. I saw that most of the people in the country do the baptism at the restaurant, so much so that you say it's a wedding. And when we thought of having fun in the yard, almost everyone jumped with: & quot what does the world say? & Quot. I started to worry too. You know how to say it. especially: & quotvine from outside and can't afford a restaurant. & quot. To be honest, I also think about costs (especially because I don't want baptismal gifts), but I also think about children (because I don't want to keep them in smoke and noise and I would send them home - with my mother, because I don't have anyone else, who in this case would not be present) and at the & quot; That's how I make a safe / better menu, we can stay as long as we want, plus the older children - there will be more - playing in the garden.
But now seeing that there are others like me, I calmed down. I'm really starting to get happy. My parents tell me that it rained in my bucket and that they didn't know how to keep the tent from falling on the guests. and they still had a great time. The weddings were held with a bigger gala, at the restaurant. what has changed the world & # 33 & # 33 & # 33 & # 33 & # 33

# 9 Crocus

Oana, so. that I made a pointless blah-blah. to get to work:

- what are those & quot; ham rolls with raw salad & quot?

Let me give you another idea: appetizers - but as a grilled garnish
vegetables (mushrooms, bell peppers, onions, eggplant, zucchini, tomatoes) cut into slices or so as not to escape through the grill. Chopped and seasoned (salt, pepper, Italian greens, olive oil, garlic) the day before. Grilled - not too hard not to burn - and put the pile in a bowl, then add to taste olive oil, salt, pepper, greens, garlic. They can be served hot (if you have time to grill vegetables) or prepared the day before and served cold.

The big bandit woke me up. I'll be back tomorrow with a potato salad recipe from J. Oliver. good and for heat.

# 10 star

Help of the porter

So, I think cabbage is delicious, because I really like it, made stewed with tomatoes and dill, and a lot of pepper.
and then I don't eat anything else. So I wouldn't eat any more.
I was referring to ratatouille, which is perfectly good and cold.
and I find the idea of ​​doing it in the yard very good. children can play, if they are tired, you can put them to bed,
and the food will definitely be tastier, and I'll be better at home than at the restaurant. In my opinion.
easy birth and only good.

# 11 oanaC

Kroko my opinion is that whoever wants to have fun and feel good can do it anywhere, in a tiny block of flats, in the yard or at the restaurant. because we are & quot; large family & quot-only with close relatives we are 16 -almost there is no month of the year in which we do not have an anniversary, so we tried all possible options the last find-we celebrate by going fishing.
I would have liked the baptism at the restaurant, less hassle, but I did not find something that would suit me-where the food was good, the room was too small or had no air conditioning, and where everything was ok they had some incredible prices
So I opted for the yard, to the joy of the majority (who live in the block) and the children who will have full freedom.
The menu, as you can see, is classic, I would have liked a light one like the one suggested by Maya, but the guests are used to something consistent - I think it's "our disease", of the Romanians.
I once tried to make something easy, it was my birthday and a brother-in-law's name, because I was coming after a long series of birthdays I decided to do something simple, an Italian evening, where we brought lasagna, the other celebrated red wine and brothers niste tiramisu. When I got there with lasagna, the host sister-in-law (because I have two) had already put caviar appetizers, two kinds of salami, eggplant salad, cheese while in the oven were heated the stuffed cabbage made especially for the mother-in-law event. ditai chiolhanul.

Returning to our sheep, my baby will have three months and two days at baptism, I stay with her all the time, so I can't prepare much for my mother and mother-in-law to live.
For the next day's party, from bathing, they would make me some specialties, so I'm very curious to see Jamie Olivier's salad, especially since I'm a Jamie fan.

# 12 raluca_teodora

For a long time I have been browsing the kitchen, I am trying another recipe, in order to be able to configure the ideal table for the one-year anniversary of my leg. As there are almost two months left until then, we are not yet sure where the parties will be. That there will be two. One will surely be in the yard. The second will be to choose between the yard and the block.

Being about close things (baptism, word) and also about the yard, I think I can help you with any idea of ​​mine.
Anyway, in optimal time and financial conditions, I, in general, would do something like this:
Cold appetizers, among others - appetizer cake
http: //www.culinar.r. wtopic = 8306 & amphl =

& quot; dressed plums & quot (with these I know I would make a little sensation)
http: //www.culinar.r. wtopic = 6211 & amphl =
or if they are not prunes, I would replace them with chicken liver

I've seen some mozzarella salads before, but I can't find the link anymore.

I would also try some choux, filled with various salts (more precisely cheese paste with greens)

There would also be sausage and cheese platters.

I would not want to do anything with mayonnaise, being July, it is risky, but also difficult. digestible.

That would be, for the most part, the appetizers.

The main course would be, as in your case, Kroko, grills, steaks and other small dishes. Definitely with Happyalex's accordion potatoes, in which I wouldn't "quote" the salami.
http: //www.culinar.r. w. c = 14970 & amphl =

In terms of sweets, it would be the cream, filled with Adriana Nicoleta's vanilla cream (and I can't find the link & # 33). I tested it, it's excellent, only the double amount has to be made compared to the given recipe, in order to fill the sheets well.

My pleasure and pain are both, so it must be on the list & # 33

Regarding the tortures (there will be two), I have not yet decided on the way they will look. I saw some nice pictures on a site whose link was given here, somewhere.
If it's ok, I put the pictures, if not, I ask the admins to delete them. The creams are still "quoted"

That would be it. if I have any more ideas, I'll take her by the hand and come with her here & # 33

Expensive watches, used as bribes

Over the years, federations around the world and famous clubs have won the goodwill of the "whistleblowers" with the help of expensive watches.

An investigation by the British Sunday Times reveals how Hungarian manager Dezso Solti bribed European referees on behalf of Inter Milan and Juventus, offering them Rolex watches, fur coats, perfumes, expensive pens and money.

Porto's president, Jorge Pinto da Costa, is accused of bribing the referees in a huge scandal. The referees received sexual services, expensive gifts, including watches and money.

AS Roma admits that it has given expensive gifts to referees. It's about two gold Rolex watches, plus another 35 pieces too expensive to be souvenirs.

Police discover at the home of the former president of the Chinese Football Federation, Nan Yong, expensive watches, gold and diamonds. The former boss admits that the items were received from clubs and referees.

A report from the Center for Anti-Fraud Studies at the University of Portsmouth reads: "Cheating matches, vacations and insuring women's companies have been used in many cases in football to influence referees." ".

An internal FIFA investigation reveals that the Brazilian Federation has left expensive Parmigiani watches, worth tens of thousands of euros each, in the room of each member of the FIFA Executive Committee present in Rio de Janeiro. FIFA officials who were not in Brazil also received Hublot watches at the Swiss office.

6 expensive watches that were to be offered as a prize to the winners of the FIFA trophies at the end of the year disappeared on the road between the FIFA headquarters and the TV studios where the ceremony was held.

Cheesecake with champagne that goes fast

This year the calendar was turned upside down and with spring came Christmas. I don't want to switch to another pork recipe (although it would have been cold), but I want to express my compassion for those who have been knocked down by school closures these days. It seems normal to me, it was -17 degrees at 2 in the morning when everyone was asleep and -9 during the day (cataclysm right?). I am surprised that two years ago, when I was -20 or -25 in Bucharest, I did not enter the catacombs under our dear capital. I am curious what was supposed to happen in Miercurea Ciuc, where I heard that it is always cold (where I understood that hours were held). I would propose to invent a city-wide and comprehensive system on the Ski-Pass system (as in the case of the Bulgarians, which is more expensive in our country) which stipulates that - opens on March 30. We mention that the prices will increase for objective reasons ".

Yes, please. I made a cheesecake in the colors of March. I thought that maybe stay at home, warm and celebrate in peace, maybe with some champagne. So I put something like that.

For the countertop I put 200 gr in the robot. digestive biscuits with 100 gr melted butter (in the microwave it's cold outside). I put it in a round dessert form (it's quite small, somewhere around 20 cm in diameter) and put it in the fridge.

I boiled / reduced 150 ml of champagne (you can also use a sweet white wine if you have no champagne left in the bottle) until there are approx. 1.5 - 2 tablespoons.

For the cream I mixed 400 gr of cream cheese (I advise you to use mascarpone and not those fine "cream cheeses", spread on bread or on the walls, which are obtained by extraterrestrial methods) with 70 gr of powdered sugar.

I put over a teaspoon of vanilla essence and low and cooled champagne and mixed.

After homogenization I added a box (200 gr) of cream for cold cream (it beats better like this) and I beat until it formed a thick cream that did not fall out of the bowl (test as in egg whites, if it does not fall out of the bowl are good meringues).

I put the cream on the counter and put it in the fridge for a few hours (minimum 2).

După cum vedeți, rețeta e fără coacere și nu conține amidoane/ făinuri / gelatinuri, așa că e cât se poate de fresh. În acest sens, vă rog să nu o țineți prea mult la frigider, ci consumați-o cu încredere alături de pri etenii voștri.

Eu am pus puțină dulceață de casă de căpșuni cu rubarbă (pe locul doi pentru mine după cea de cireșe amare din care nu găsesc) pentru că se potrivește foarte bine (e puțin acrișoară).

Sper că ați început primăvara cu bine ș i vă transmit și eu toate gândurile frumoase.

Retete pentru o cina usoara #2. Salata Nicoise cu ton (30 de minute sau chiar mai putin)

Frigeti la gratar fileuri de ton proaspat (sau, daca aveti de unde, cumparati-le gata facute).

Ingrediente Salata Nicoise cu ton

2 linguri de sampanie sau de otet de vin alb

2 linguri ulei de masline extravirgin

1 salota (ceapa) taiata mai mare

1 lingura mustar de Dijon

4 fileuri de ton proaspat (sau gata fript la gratar)

O mana de pastai de fasole verde

Cateva rosii cherry taiate sferturi sau jumatati

4 cartofi noi fierti in coaja si taiat sferturi

O ceapa mica rosie, feliata

Mod de prepare Salata Nicoise cu ton

Daca nu ati gasit ton la gratar gata preparat, incepeti prin a frige pe gratar fileurile de ton. Nu le tineti pe foc prea mult, fiindca altfel pestele se usuca si-si pierde toata savoarea. Amestecati intr-un bol uleiul, otetul sau sampania, mustarul si salota.

Intr-un bol mai mare, puneti toate celelalte ingrediente, adaugati sare si piper si turnati sosul obtinut. Impartiti totul in 4 boluri. Si in fiecare bol asezati deasupra cate un file de ton la gratar.

Valoare nutritionala:340 calorii, 43 g proteine, 18 g carbohidrati, 4 g fibre, 11 g grasimi, dintre care 1.5 g grasimi saturate, 548 mg sodiu.

You can also try this VIDEO recipe

Video: Tender Pork Stew- Slow cooker (January 2022).