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I washed the entrails well and boiled them. In the meantime I washed the onions, dill, garlic, parsley and cut them. I put the onion and garlic in a pan to cook.

I put 4 eggs in a kettle to boil, when they were ready I cleaned them.

When the entrails were cooked, I took them out and let them drain, then I chopped them with the food processor, but not too much, so that small cubes would come out.

Once chopped, I added the onion and hardened garlic together with the dill, parsley, thyme, salt, eggs and I mixed them well.

I greased a pan with oil and added half of the composition, then I cut the 4 eggs in half and I put over that composition in the tray after which I added the rest of the composition and put it in the oven for about 45-50 minutes. Great appetite!


Chef Florin Dumitrescu's recipe for drob

Chef Florin Dumitrescu shows us how to prepare a tasty and tender lamb loin. The Easter meal will be complete, and the devil will be in the place of honor, next to Easter and red eggs.

Ingredients

  • a package of lamb organs (purpura, heart, lung, liver, without kidneys)
  • leg of lamb
  • Apple vinegar
  • thyme
  • Bay leaves
  • 2 bunches of green onions
  • 5 links of dill
  • 5 bundles of parsley
  • 9 eggs
  • salt and pepper.

Method of preparation

  • At first, the powder should be left in the water to make it easier to work with. Wash all organs well and then chop.
  • With a small knife remove the kidneys because they could change the taste of the preparation. When cutting the organs, it is preferable not to include the veins as they could damage the texture of the liver.
  • The organs can be boiled whole or cut into cubes beforehand. You can boil all the organs and cut them into cubes after boiling and they all go into the mincer, except the liver.
  • In a pot pour vinegar into the water in which the organs will boil. Thyme and bay leaves are also added. The organs should be left to boil for 30 to 35 minutes.
  • In the composition of the liver, Chef Florin Dumitrescu also adds meat for an extra taste, without adding boiled eggs. Choose a few pieces of meat from the pulp to be added to the drob.
  • Preheat the oven to 160 degrees and in the meantime chop the organs and meat on the mincer. Only the liver is cut by hand so that the liver has a texture. The rag that has been in the water is filled with chopped organs.
  • Finely chop the green onion, as well as the dill and parsley. In the bowl in which you added the minced meat and greens, break 9 eggs and mix everything. Add salt and pepper to taste.
  • Add olive oil to the pan. Cover the tray with the powder and add the meat and greens composition. Then wrap the composition with the powder to form a crust on top. Place the tray in another tray half filled with water. The dough will be kept in the oven for 2 hours.


Lamb tripe

A traditional Easter dish, full of flavor and nutrients. I posted the recipe last year on the facebook page, but it deserves to be published here on the blog, to be found easier. Especially since now I took pictures of her in the process, so you can see how simple it is. If you don't like the taste of lamb, you can use chicken, turkey or pork. Optionally, you can incorporate some boiled eggs, put whole in the middle of the form.

  • 1 kg lamb entrails (I had lungs, heart and liver)
  • 1 onion
  • a few tablespoons of clarified butter or poultry fat / lard
  • 1 bunch of green onions
  • 5 eggs
  • salt, pepper, cumin

The entrails are washed and cleaned of blood clots and skin. Cut into suitable cubes and sauté with a finely chopped onion, in the chosen fat, in a deep pan (wok type), for about 25 minutes. Salt and season at the end.

After the meat has cooled, it is passed through the mincer, using the largest sieve. Separately fry the green onions in fat. Add over the minced meat, then put the eggs, mix, to come out a bound composition. Pour into a cake pan lined with baking paper. You can wallpaper the form with powder, if you have, I did not have.

Keep in the hot oven at 180-200 degrees C for about 40 minutes. The dough should be caught all over the surface and lightly browned. Remove to a grill to cool.

Serve hot or cold.

It goes well with leurd pesto, tzatziki sauce or horseradish cream sauce.

TOTAL: 1345 grams, 1943.4 calories, 205.7 protein, 111.8 lipids, 19 carbohydrates, 2.8 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Chicken liver

This chicken fillet is perfect to replace the lamb one, a dish specific to the Easter holidays, a recipe that I remember step by step and I don't think there is a better one like this.

The grandparents from Transylvania were specialists in preparing lamb goodies and did not think that at Easter, the lamb would be missing from the table, from soup, steak, drob and fresh sheep's milk curd.

The lamb did not always have to weigh 10-11 kilograms to be good to eat. He cut himself on Saturday in the yard and his grandfather was in charge of it, then he cut the pieces of meat and took them to his grandmother who took care of him.

In Transylvania, the drob was an expected specialty and was made from the organs of the lamb plus the meat from the head and from around the ribs of the lamb (from the belly more precisely, the meat from the ribs went to the soup.

But what if we don't eat lamb ?! We make chicken fillet and we can also be prepared for the holidays with traditional dishes.

I can say without false modesty that I have not eaten better than this and it is the recipe that I would never change. Finely chop the liver and meat with a knife, all of which give a touch of elegance to the dish!

Stay tuned for the list of ingredients and how to prepare it.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients:

  • 700 g of chicken liver
  • 500 g chicken legs
  • 500 g chicken breast
  • 3 eggs
  • 2 bunches of green onions
  • 1 bunch of green garlic
  • 1 bunch of parsley
  • 2-3 tablespoons of vegetable oil
  • Salt and pepper to taste

Method of preparation:

Wallpaper a cake tray with baking paper measuring 10/25 cm.

Preheat the oven to 180 degrees Celsius.

Peel the onion and garlic, remove the dried leaves and roots, then chop them finely.

Finely chop the onion and fry it in oil with a little salt until the excess liquid evaporates.

Put a pot of water to heat and boil the liver for 5-6 minutes. Let cool.

We take out the pieces of liver out on a kitchen towel to drain well of the excess water.

Cut the liver into cubes of about 1/1 cm.

We cut the chicken breast into cubes of about 1/1 cm.

Chop the chicken legs with a knife as small as possible or put them in a blender and thus we will obtain a pasty composition.

Put all the ingredients in a bowl, season with salt and pepper.

Pour the composition into the cake pan and beat it well to bind and remove any air bubbles. On top we give the wavy shape like a raised cake.

Bake for an hour, then take the tray out and let it cool in the baking tray.

After cooling, we turn the tray over, drain the excess liquid and place it on a plate, then let it cool so that it can be cut more easily. That was for today, from here I can only wish you good luck and good appetite!


Drob (fake)


Because not everyone likes lamb or mutton, I propose a fake fodder recipe, as my mother calls it, perfect for Easter. I assure you it is very good!

ingredients
3 parts pork (neck, leg)
1 part chicken liver
2 bunches of green onions
1 link green garlic
1 bunch green parsley
2-3 medium onions
3-4 boiled eggs
2 raw eggs
1 lg cream
salt
pepper
Put the white onion to harden, add the diced pork, adding a little water to boil the meat. When the meat is cooked, add the washed and cleaned chicken liver. Stir a little until the stew decreases. After it cools, it is passed through the mincer, together with a slice of bread, then add the onion, garlic and finely chopped parsley.


! Never give the green through the shredder because it gives an ugly color to the drob!

Add finely chopped boiled eggs, beaten raw eggs, salt and pepper.
The dough can be wrapped in breadcrumbs or dough. I like the dough more because it looks better and is tastier.
The dough can be puff pastry bought commercially or made at home.
Remove the dough from the fridge, knead a little more to soften it and spread it to cover the cake forms. Put the cake-shaped dough lined with baking paper and place the filling. The rest of the dough can be made into shapes to decorate the dough.

Bake on medium heat for about 45 minutes.

The dough can be made as follows:
125 g flour, 125 margarine, 125 sweet cheese, salt. All mix and refrigerate for at least 6 hours. I usually leave it overnight.


The Dacian fortress from Căpâlna: A new tender for the design of restoration, conservation and enhancement works

The design of the restoration, consolidation and enhancement works of the Dacian Fortress from Căpâlna, located in Săsciori commune, was put up for auction for the fifth time by the National Institute of Heritage.

Compared to the last auction held in August 2020, the value of the contract was increased by about 140,000 lei, being now estimated at over 810,000 lei, excluding VAT.

The National Heritage Institute launched on Friday, May 21, in the Electronic Public Procurement System (SEAP), a new tender for design services for the elaboration of technical-economic documentation and technical assistance for the restoration and enhancement of the historical monument "Dacian Fortress of at Căpâlna ”, Căpâlna village, Săsciori commune.

The total estimated value is 817,799 lei, excluding VAT.

This is the fifth tender for the design of the restoration and enhancement works of the Dacian Fortress from Căpâlna. In 2019, three auctions were launched, and in 2020 another auction. The previous four procedures were canceled after no bids were submitted.

The Dacian fortress from Căpâlna (1st century BC - 2nd century AD) was built on the “Citadel Hill” which rises to the left of the river Sebeș (Valea Frumoasei), being connected to the rest of the heights by a narrow saddle and bordered by two streams (Valea Gărgălăului and Pârâul Râpii). The connecting saddle was barred by the Dacians with ditches and earth waves provided with palisades. The upper part of the nipple, arranged in terraces, is defended by a tower - a house trapped in the enclosure wall. The tower-dwelling is located next to the access area to the site, on a platform cut into the rock. It has a square plan (9.5 meters side and 1.73 m wall thickness) and the entrance on the E side (1.26 m wide). The enclosure wall, unequal in thickness (from 1.5 m to 2.5 m) is now preserved for most of its length with only one facing (the outer one). The perimeter of the fortress (wall and tower - dwelling) measures 280 meters. The entrance to the fortress was made through the tower on the S side. On the N-E side there was a secondary entrance bordered by two walls. Inside the fortress there were several buildings: on the highest terrace a wooden watchtower, a construction with wooden walls and stone base near the tower - house, a stone-based staircase, a canal and several barracks wood.

The "Căpâlna protected area" has an area of ​​490 ha (of which the Căpâlna site - 55 ha) and is located in the southwest of the administrative territory of Săsciori commune, about 2 kilometers from the hearth of Căpâlna village. The access road is DN 67 C Transalpina, which connects the cities of Sebeș (Alba) and Novaci (Gorj). The site has only one access, through the saddle that connects Dealul Cetății with Dealul Stăunilor.

The access on the plateau on which the Căpâlna Dacian Fortress is located can be made starting from the road on a path of approx. 2.3 kilometers, partially driven by 4 x 4 vehicles.

Design theme

The approach to the restoration of the ruined walls must be defined on the basis of an intervention methodology. The proposed interventions must be based on the use of historical or compatible materials and techniques.

Ruin conservation interventions will not include reconstruction or reconstruction works, but conservation procedures adapted to the ancient way of working, applied to existing ruins - integration of gaps, completion with a protective role.

It is only possible to recompose some elements and restricted areas, by anastylosis based on research results, reconstructions based exclusively on analogies will not be allowed.

- the walls of the fortification, with the access tower - conservation, restoration

- Tower-dwelling - conservation, restoration

- Secondary access - conservation, clarification of the configuration

- Earth waves and ditches - better highlighting in the site landscape

- Water collection channel - conservation

- Recovery of ancient anthropic topography - by suggestion and partial reconstruction of some forms and arrangements

The specific functional requirements are the following:

- conservation and restorationconservation of materials

- conservation of constructive elements

- local remodeling of the land

- collection and management of rainwater

- capture and management of water from the soil

- infrastructure for visiting, interpreting and presenting the arrangement of alleys and paths

- arranging platforms for observation

- arrangement of refuge spaces

- arrangement of minimum sanitary groups within the visiting circuits

- spaces for audio-video and interactive presentations

- ticket office / security office infrastructure (10 sqm)

- spaces for drinking water, rainwater, gray water and wastewater tanks (15-20 sqm)


Sunday: Pilgrimage to the Sanctuary "Virgo Săracilor" from Cărbunari-Blaj. Procession canceled at the "Holy Trinity" Cathedral

On Sunday, May 30, 2021, the traditional spring pilgrimage will take place at the Major Archbishop's Sanctuary of the Romanian Church United with Rome, dedicated to the Poor Virgin, from Cărbunari (Blaj).

The Holy Liturgy, which will begin at 10:30, will be officiated by His Holiness Cristian, Auxiliary Bishop of the Archdiocese of Alba Iulia and Făgăraș.

This year, for safety reasons, the procession that started in front of the "Holy Trinity" Cathedral to the Cărbunari forest will be abandoned. Believers are asked to follow all the rules imposed by the authorities to prevent the spread of COVID-19.

The pilgrimage will take place according to the following schedule:

10:30 - Holy and Divine Liturgy presided over by His Holiness Cristian

14:00 - The Chapel of the Mother of God.

According to the decree granting the plenary indulgence to the pilgrims at the Sanctuary of the “Virgin of the Poor” from Cărbunari, signed by His Beatitude Cardinal Lucian Muresan, Major Archbishop of the Romanian Church United with Rome, Greek Catholic, on 25.02.2013, all pilgrims can receive on this occasion plenary indulgence.

Rustic


Chef Florin Dumitrescu's recipe for drob. Cătălin Scarlătescu does differently

Chef Florin Dumitrescu won the 25th amulet of the culinary contest "Chefs with knives". The theme was the Easter aperitif. There were a lot of nerves on set, they slammed, they swore, but in the end some surprising plates came out.

Chef Florin Dumitrescu won the 25th amulet in the "Chefs with knives" contest with a snack appetizer


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Chef Florin Dumitrescu's recipe for drob

Chef Florin Dumitrescu shows us how to prepare a tasty and tender lamb loin. The Easter meal will be complete, and the devil will be in the place of honor, next to Easter and red eggs.

Ingredients

  • a package of lamb organs (purpura, heart, lung, liver, without kidneys)
  • leg of lamb
  • Apple vinegar
  • thyme
  • Bay leaves
  • 2 bunches of green onions
  • 5 links of dill
  • 5 bundles of parsley
  • 9 eggs
  • salt and pepper.

Method of preparation

  • At first, the powder should be left in the water to make it easier to work with. Wash all organs well and then chop.
  • With a small knife it removes the kidneys because they could change the taste of the preparation. When cutting the organs, it is preferable not to include the veins as they could damage the texture of the liver.
  • Organs can be boiled whole or diced beforehand. You can boil all the organs and cut them into cubes after boiling and they all go into the mincer, except the liver.
  • In a pot pour vinegar into the water in which the organs will boil. Thyme and bay leaves are also added. The organs should be left to boil for 30 to 35 minutes.
  • In the composition of the liver, Chef Florin Dumitrescu also adds meat for an extra taste, without adding boiled eggs. Choose a few pieces of meat from the pulp to be added to the drob.
  • Preheat the oven to 160 degrees and in the meantime chop the organs and meat on the mincer. Only the liver is cut by hand so that the liver has a texture. The rag that has been in the water is filled with chopped organs.
  • Finely chop the green onion, as well as the dill and parsley. In the bowl in which you added the minced meat and greens, break 9 eggs and mix everything. Add salt and pepper to taste.
  • Add olive oil to the pan. Cover the pan with the powder and add the meat and greens composition. Then wrap the composition with the powder to form a crust on top. Place the tray in another tray half filled with water. The dough will be kept in the oven for 2 hours.


Cighir or a piece of lamb baked in a pan & # 8211 very fragile and juicy

Cighir or a piece of lamb baked in a pan & # 8211 very fragile and juicy. How to make mini lamb chops in the oven or in the pan? How to make pork or lamb organs? Drob recipes. Traditional drob recipes.

There is no "original Moldovan cigar recipe" because every housewife has her own version. Just like zacusca or sarmale. Cighir is also made in Bucovina but also in Iasi or southern Moldova. Moldovan housewives from across the Prut also make cighiri. It's basically the devil we all know, but with a different name. If we look in DEX we find that cighir (plural cighiruri) is the name of a dish prepared from the entrails of lamb, goat or pig and the origin is Turkish (cegher = entrails). Moldovans also make pork chops, ie from pig organs (in winter, when cutting the pig). Add the minced meat.

As a form of presentation the cighir can be in one piece (baked in a cake pan and wrapped in powder) & # 8211 see here. It is not necessary to have boiled eggs in the middle, it can be done easily.

Or cighir in the version of mini-droburi (like roasts) individually wrapped in pieces of powder. I chose this option because I found it very nice and practical. Drob monoports are easily served to diners and we do not bother to slice a large drob.

This pan can be fried in a pan (in hot oil) or baked in the pan. I chose the second option, the oven one.

From the quantities below it results approx. 8 servings of cighir or lamb stew baked in the oven.

  • 400 g organs of lamb or pork (liver, kidneys, heart, lungs)
  • 2 bunches of green onions
  • 2 cloves of green garlic
  • 3 tablespoons oil
  • salt
  • freshly ground black pepper
  • a bunch of green parsley + green dill
  • 3 raw eggs
  • cover for the cighir