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Baked pork breast with vegetables and leurda

Baked pork breast with vegetables and leurda

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Prepare the pork breast, cut on the side with mice, dress in spices and leave in the fridge for about 12-14 hours. After it has been refrigerated, fry the pork breast for 5 minutes on each side, then place it in a bowl. yena, add a cup of water and bake for 2 hours-2 and 1/2 hour over medium heat. 1/2 hour before removing the breast from the oven prepare the vegetables.

We put them to boil in salted water. We cut the green onion and leurda into small pieces and we harden them, we put the boiled vegetables on them and we leave them on the fire for about 5 minutes. left by the steak. That's about it, full and not recommended to simandicos .....

Adi`s blog - Jurnal culinar

To assemble the sheets, I proceeded as follows: I spread a food foil in the tray in which I baked the sheets, I left it far over the edges of the tray, so that I could cover the cake.
It was better even after 2 days, when the cream turned into butter.


It looks good and if you say it's good, so be it. A nice Sunday! CAMI

what a craving you made me! I know a similar cake, but it also has a walnut!: D I'll make it soon!: D

Very beautiful and I am convinced that it is very delicious. ))))))
Good day!

Mmmm, how good it must be. and it looks very good! I kiss you! xxx

Be merciful and give it to me, I thought that after so many sweets I will not crave, but it is not possible with such delicacies, and the leaves with honey are some of my favorites (for example: when I was commuting to Timisoara I passed a confectionery every day which has some excellent cakes, and they also had the honey sheets, the normal recipe, we eat one every day) they are delicious. CONGRATULATIONS, it looks very appetizing! Beautiful Sunday!

Very appetizing. Congratulations! Have a nice Sunday!

Daaa. It's good, good, good. I've done it a few times. Even in the form of a cake. )

yes, foooooarte good, it reminds me of childhood, it was my favorite cake, and with walnuts on top it's even better

It's good. this is the childhood cake. my mother did it on all occasions when we asked. what can i say more about them veryeee good

Did you see that you also know the cake? That's right, it's childhood cake. It is very delicious. Why haven't I done it so far?

hum it must be too good mrc, bizz

Just me, thanks for the prizes.

The cake looks very good. I've been looking for a Medovik recipe for a long time. I have a question. Cream should not be beaten, just mixed with sugar? Will it not flow between the sheets? Thank you.

Cream, as I said, should not be beaten. If it is beaten, we risk cheese. After adding the sugar (I used FIN sugar from Mărgăritar) mix it lightly with the spoon until it melts and implicitly thicken the cream. Of course you need to use a high fat cream. I use cream from Romfulda or Lechinţa, both from Bistriţa Năsăud County. Maybe you can find them in the city. Spor!

Tasty recipe for pâtés-nests with minced meat (baked)!

Today's recipe for pies is less common, but just as tasty. Quickly knead the dough, fill the pies with minced meat and vegetables and put them in the oven.


For the dough:

-100 g of butter or margarine.

For the filling:

-1/2 teaspoon coriander


1.Mix hot water with salt, sugar and yeast.

2. Incorporate the flour and knead a soft dough.

3. Cover the bowl and leave the dough to rise for 1 hour.

4.Mix the minced meat with chopped onions, small cubes of bell peppers and tomatoes, oil, salt and ground coriander.

5. Transfer the dough to the worktop, grease it with oil, break pieces of dough and round them.

6. Place the balls in an oiled form, grease them as well, then leave them for 10 minutes, covering the form with cling film.

7. Grease the work surface with oil, take a ball of dough, spread a very thin sheet with your hands, cover it with butter or melted margarine, gather it on both sides towards the middle and roll a snail.

8. Place the snails on the tray lined with baking paper and lightly flatten the middle with your fingers, forming depressions.

9. Shape the meatballs from the meat filling, place them in the baskets obtained and press with your palm.

10. Grease the dough with beaten egg and put the pies in the preheated oven to 180 ° С for 30 minutes.

Baked pork breast with vegetables and leurda - Recipes

As I wanted to nibble on something and you can't find anything in stores, without salt, I thought of inventing a kind of Crantzanele myself.
The ingredients are in variable quantity, depending on what you are allowed or what you like.


the water,
granulated garlic,
sweet Boya ,
a little Olympia tomato paste
(this paste has no salt),

Mix all the ingredients until you get a fairly hard dough and spread it with the rolling pin (I used a pasta machine), until we make a very thin sheet.
We cut it with a pizza knife or even with a glass (if we want it to be round), we place them on a tray covered with baking sheet (the baking sheet is important!) And we drill the Crantzanelele with a fork, so as not to make big bubbles .
Put the tray in the hot oven and leave it for 5-10 minutes, until they get a golden color.
Leave them to cool for a few minutes and you can eat them plain or with a sauce or yogurt.

Homemade mustard, no salt

1 tablespoon mustard seeds,
1-2 tablespoons mustard flour,
4 tablespoons potato flakes (or boiled potatoes),
a curry powder,
1 teaspoon olive oil,
3 teaspoons apple cider vinegar,
a pepper powder,
a nutmeg powder,
1 teaspoon honey or sugar,
a teaspoon of margarine or butter

First of all you will need a blender or a vertical mixer.
Put the mustard in a glass full of water for 24 hours.
Put all the ingredients in the blender container, except the mustard flour and half the amount of vinegar.
Heat a liter of water in a smaller pot. After it has boiled, let it come out a little longer :) and pour half of the amount over the rest of the ingredients, put the lid on the blender and mix.
If it is too hard and does not mix, add a little more water.
After about 30 seconds, taste and if it is not too hard, add a teaspoon of mustard flour and the rest of the vinegar. Mix again and see if you like it.
Careful! The taste will be less intense at this time. So don't overdo it with mustard flour.
If you are satisfied with the taste, put the mustard in a jar and after it has cooled, keep it in the refrigerator. The next few days the taste of the mustard will be a little hotter.
The mustard is very creamy and pleasant to the taste.

Obviously, the mustard will never be identical to the one in the store!
If you want you can add other spices, especially horseradish or ginger.

Vegetable mixture, without salt

"Mixture of dried vegetables" contains:

tomato flakes,
parsley root,
parsley leaves,

The ingredients are shredded in varying proportions.

It does NOT contain salt.
It does NOT contain flavor enhancers.

This mixture is from Sanovita and can be found in natural pharmacies.
It tastes very good and can be used in soups, pilafs, or any other food you want.

Onion and peppercorns, without salt

Pickles with borscht, without salt

-Red pepper,
-1L bags,
-summer pickles, without salt.

Vegetables do not have a fixed amount because everyone can put more or less of each.
It will take about 10 days, so don't put too much!
The gogonelles are cut in six, the carrot cut thin, the cucumbers cut in four (but not all), the peppers in four. I also put two hot peppers (optional).
Place the vegetables, pepper, spices and slightly warm borscht in a bowl (jar, plastic bucket, etc.). Over the vegetables you can put a plate to put all the vegetables covered in borscht.
Leave the lid of the vessel slightly open (to ferment) and ventilate it at least once every day. Keep it warm so that it dries faster. After 4-5 days you can eat.
After they have become sour, they will be kept in the refrigerator.

The taste seems a little better than the ones with yeast, now it's up to everyone how they like it best.

Homemade drum, no salt


pork chop,
pork belly,
little liver,
one heart,

You really need mice and meat with gelatin. The easiest way is to buy a pork chop, because it has meat, gelatin and mice together. This way you no longer need mice or ears.
Wash the pork products and boil them (preferably in a pressure cooker), add a bay leaf and 6-7 peppercorns.
After the meat has boiled well, remove it from the water and put it to cool, then chop it into cubes.
Take 1/2 L of the juice from which the meat was boiled and put a sachet of gelatin. Bring to a boil, melt the gelatin and let it cool until warm.
Grind the garlic and put it over the juice with gelatin. He ventured a little.
The diced meat is mixed and placed in a pork belly, which has been previously cleaned well on the inside (take a row of skin) and tied at one end with a thicker thread.
Strain the juice in which I put the garlic and pour it over the meat. Tie the other end and put it to boil in the juice in which I cooked the meat for about 20-30 minutes.
After it has boiled, take it out of the water, put it in a bowl and press it a little harder.
It is left to cool well for a day, after which it can be consumed.

Semi-smoked ham, without salt

0.5 kg ham (or pork belly)
0.5L fresh bag,
2 bay leaves,
5-6 peppercorns,
thyme, nutmeg,
sweet or hot paprika
granulated garlic
spices for Kotanyi steak

It is preferable to start preparing the ham early in the morning.
The ham is cut into thin slices of about 2-3 cm. Attach the pieces with toothpicks or tie with a thicker thread so that they do not come off.
Put it to boil in borscht, together with the bay leaves, pepper, thyme, steak spices and a nutmeg powder (you can do without it) and let it boil for about 20 minutes.
Remove the ham and grease with a mixture of paprika and granulated garlic. Spread over the entire surface and let it drain on the balcony or where you can at least 8 hours.
After this time (if possible) smoke the ham for 15-20 minutes and leave it in the air for another 2-3 hours.
I had a metal box, taller, with a volume of 10L in which I burned two small pieces of wood, I put on top a grill from the microwave and then the lid of the box. You don't need who knows what technology, but just a little imagination and obviously space. You can do this outside as well, keeping in mind that it doesn't take long.

Now you can wrap it in aluminum foil and put it in the fridge.

Vegetable cream soup, without salt

This soup is very nutritious and excellent for the cold season.

Ingredients for 10 servings:

4 potatoes,
3 carrots,
2 parsley roots,
2 green bell peppers,
1 leg. parsley, pepper,
4 L apa,
1 lg. oil

Put the water to boil in a pot, together with the vegetables that have been cut into small cubes and boil for about 30-40 minutes.
After they have boiled, strain the vegetables, without throwing the juice, and pass them with a blender.
Pour the puree into the juice and cook for another 10-15 minutes and at the end add a little pepper, parsley and a tablespoon of oil.
Croutons are made from unsalted bread. The slices will be cut into cubes and browned a little in a pan, in which I put a tablespoon of oil. When they have browned, take them out and put them in a bowl.
Serve hot!

Packets with mushrooms, without salt

1 onion,
1 bell pepper,
1 carrot,
6-7 mushrooms,
oil, pepper, thyme,

flour, water, 1 lg. Rama margarine, 1/2 packet of yeast, an egg yolk.

We cut the julienned onion, the pepper and the diced mushrooms, and the carrot into thin strips, with an economical knife.
Put a little oil in a pan and when it is hot we will put the onion to harden. When it has acquired a glassy color, add the carrot and let it cook for a minute, then add the pepper together with the chopped mushrooms.
After they have all hardened, add 2-3 tablespoons of water, a little pepper, thyme and a teaspoon of tomato broth, without salt.
Reduce for a few minutes until it becomes a paste and leave to cool.
The dough is made from 1/2 cup of warm water over which half a sachet of yeast is placed.
In a bowl put a tablespoon of Rama margarine (it has the lowest percentage of salt) and rub a little with a spoon, over which add an egg yolk and then put water with yeast.
Add as much flour as you like, to make a harder crust, like a cake, and let it rise for about an hour.
Spread a sheet and cut the squares about 7-8 cm, which is placed in a muffin tray, previously greased with a little oil.
Place the filling in the middle and tighten the corners two by two, diagonally, leaving holes so that the filling loses more water and the dough remains crispy.
Before putting the tray in the oven, beat the egg whites and grease the packages.
Leave in the oven for 30 minutes.
When they have a golden color it means they are ready.
Serve hot.

Oriental salad, without salt

4 pink potatoes,
1 red onion,
2 eggs,
unsalted olives,
sour cucumbers (optional)
bell peppers (optional)

Method of preparation:

Peel the potatoes and boil them. For appearance, they can be boiled in the shell, after which they are placed under running water to be cleaned better.
Cut the potatoes into larger cubes.
Boil eggs for about 6-7 minutes, to be hard.
We cut eggs, cucumbers and sliced ​​bell peppers.
We cut the onion into julienne (fideluta).
In a bowl, mix all the ingredients and add pepper, oil and a little vinegar or lemon juice, to taste.

Baked Pork Chop with Cheese

I had no appetite for snacks, I thought for a while and decided to prepare Baked Pork Chop with Cheese. Put the chop in layers with cheese and sour cream. Naturally, I chose the best cheese, Smoked Cheese - Delaco for the preparation of this recipe. An honorable preparation came out. I highly recommend you try this dish, Baked Pork Chop with Cheese as soon as possible. This dish can be served on holidays, Easter or Christmas and why not even on New Year's Eve. We recommend that you browse Delaco recipes , where you will find many other recipes that will surely be to your liking.

Ingredients Baked Pork Chop with Cheese

500 g pork chop
400 g sour cream
300 g smoked cheese
salt, pepper to taste

Preparation of Baked Pork Chop with Cheese :
The sliced ​​pork chop is thin between the bags as for the snails. Season with salt and pepper and grate the grated cheese on a small grater so that it is well covered. In a tray with dimensions of 27 x 17 cm lined with baking paper well greased with butter, we put 2 pieces of chop, on top we put a few generous tablespoons of sour cream which we then spread over the pieces of meat and continue like this until we run out of chops. The last layer will be one of sour cream and grated cheese. Sprinkle a little salt and put the tray covered with aluminum foil in the preheated oven for about 40 minutes, then remove the foil and let it brown nicely. Try the meat with a fork (if it penetrates easily we can set aside the foil to brown, if we do not leave it a little).

Serve with rice garnish, or mashed potatoes or why not, with Dauphinoise potatoes

Seasoned pork breast, cooked in the oven. Suitable for sausage platter!

1.Wash and dry the pork breast. Cut it into 2 approximately equal pieces.

2.Put the meat spices, paprika, salt and ground black pepper, horseradish paste, mustard, oil and garlic passed through the garlic press in a bowl. Mix very well.

3. Grease the pieces of pork breast generously with the spicy composition - on all sides.

4.Then wrap each piece in 2 layers of aluminum foil. Place them on a baking tray.

5.Bake the pork breast for 75 minutes in the preheated oven to 180 ° C‌.

6.Then remove the aluminum foil from its surface and bake it for another 20 minutes, so that it browns nicely.

7. Allow the pork breast to cool to room temperature, then cover with cling film and refrigerate for a few hours.

Pork and potato ribs with tomatoes and baked cheese!

An interesting recipe that will please everyone! Pork ribs and baked tomatoes and cheese form an ideal dish for lunch or dinner. So tasty that we prepare them every day! There are no crumbs left on the plate!

-a teaspoon of paprika

-a teaspoon of ground black pepper

-2 teaspoons of paprika

-a teaspoon of granulated garlic

-a teaspoon of ground black pepper

- olive oil - to taste.

1. Prepare the potatoes: peel the potatoes and stick a skewer in the middle. Cut them with the knife into incomplete rounds, inserting them only until skewered. Remove the skewers from them and place them in a deep bowl.

2. Add the paprika, salt, granulated garlic, ground black pepper and olive oil. Spread them on the surface of the potatoes.

3. Place the potatoes on a baking tray. Pour the remaining oil into the bowl over them.

4. Cook the meat: portion the pork ribs and place them in a deep bowl.

5. Add the paprika, salt, ground black pepper, garlic passed through the garlic press and tomato paste, which you diluted with 100 ml of water. Spread them with your hands on the surface of the ribs.

6. Place the ribs on the tray on which you placed the potatoes. Spread the remaining seasoning mixture in the bowl on their surface.

7. Cover the tray with baking paper and cling film. Put it in the preheated oven to 200 ° C‌ and bake for 50 minutes.

8. Meanwhile, cut the tomatoes and cheese into thin crescents.

9. Remove the tray from the oven and alternately insert the tomato and cheese halves between the slices of each potato.

Tuesday, March 1, 2016

Meatballs with stevia and leurda

. it's meatball day. now we make meat. with stevia and leurda.

-700 gr of minced pork. you can use whatever you want. pork, beef mixture. or chicken
-I tie it with stevia
-o leg of leurda
-a bunch of green onions
-a legume
- 2 tare eggs
-salt and pepper
-flour and oil for frying
. let's begin. I started with a black girl from the Dealu Mare area. good bad. you go after the dogs. finely chop the onion, leurda, stevioara and parsley. mix with the minced meat. plenty of salt and pepper to make the wine work. eggs broken and mixed with the composition. to taste, add a pinch of hot paprika. burning in flames. we make a bed of flour on a plate. form the meatballs and roll them in flour. we throw them in the hot oil. brown on one side and on the other. serve with a mashed potato and carrot with onion and fried leurda.

Baked pork breast with vegetables and leurda - Recipes is exposed the basic recipe for preparing Pastrama in home conditions.

  • 1kg of pork from the belly or from the nape of the neck
  • 4-5 cloves garlic
  • Bay leaf
  • aromatic black pepper
  • basil
  • ground red pepper
  • crushed thyme
  • ajika
  • ground black pepper
  • oregano
  • salt
  • baking paper (parchment) or brown paper for the bag

Season, salt the piece of meat, grease with adjica, if desired, give the meat a rectangular shape. Wrap in parchment paper, tie with string, and marinate in the refrigerator for 2 days.

After 2 days, the bag of meat is placed on a tray greased with oil and a bowl of water mixed with red wine is poured. The tray is placed in a hot oven up to 220 degrees. Bake for 15 minutes at this temperature. then lower the temperature to 160-170 and bake for another hour.

The bag was never opened and did not break during baking.
As you can see, the meat cooked well, browned well.

If you are not confident in the oven, which you have, open the bag and let the meat brown for about 10 minutes in the oven.

In this case it was necessary to leave the meat to marinate for 3 days, not two. This can be seen well in the photos. The sliced ​​meat has a reddish and paler color. Where it is redder, it looks like it has taken its meat marinade so far.

Video: Roasted Pork Chops with Potatoes u0026 Veggies - Perfect Easy Dinner!