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Spicy salad with white meatballs

Spicy salad with white meatballs


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Prepare the meatballs according to the following recipe here

The meatballs are cooled and sprinkled with different spices to marinate. In this case, I sprinkled ground black pepper and a little curry over them.

Cut the garlic into slices.

Separately cut into large cubes cucumbers, red peppers.

Add the marinated mushrooms and green olives.

If desired, marinate the red pepper cut with 2 tablespoons of vinegar mixed with a teaspoon of sugar for 15 minutes. After that, add the marinated peppers to the bowl with all the salad ingredients and add the marinated meatballs.

Separately mix the olive oil well with a tablespoon of hot mustard and pour over the bowl with the cut products. Add chopped green onions and mix well. Let the salad marinate well for 2-4 hours. The longer it is marinated, the tastier it is.

It is a very spicy salad, next to which we put a glass of strength.


Spicy feta cream

Spicy feta cream

Spicy feta cream

Ingredient:

  • 150 gr feta (or sheep or goat telemea)
  • 50 ml extra virgin olive oil
  • 1 Bulgarian semi-hot pepper (about 15-20 gr)

Method of preparation

Because the recipe has only 3 ingredients, make sure they are all of the best quality. Choose a good face, but also a creamy-crumbly telemea is wonderful (don't use rubber or very salty telemea in this recipe!). Olive oil should be sweet, fruity, not bitter.
Put the cheese in the food processor and mix until it crumbles well (about 1 minute). Gradually add the oil, just until the cheese "binds" and traces remain around the robot blade. You don't have to make a cream that is too soft, it must be easy to spread, but firm so that it stays on the knife.
Peel a squash, grate it and squeeze the juice. Chop it as small as you can. Add half of the pepper over the cheese and mix for another 15 seconds. Add the rest of the peppers and mix briefly (2-3 seconds).
Serving: place the cheese in a bowl, sprinkle with a little oil and if you want sprinkle a little oregano. It's good next to pork skewers (souvlaki) and grilled pita.


Shuba - Russian salad with smoked herring

Shuba or layered Russian salad is a very attractive and effective salad, especially when you have to prepare a meal for guests. It looks very good in the section and, even if it is mounted in layers, they will combine perfectly when it is served.

The star of this salad is the beets mixed with mayonnaise, which forms the last layer and which gives a special color. Very popular in the eastern cuisine, shuba or smoked herring salad is more and more appreciated in other parts.

  • 700 g smoked herring
  • 2 small beets
  • 2 potatoes
  • 3 carrots
  • 3 eggs
  • salt
  • pepper
  • 250 g mayonnaise
  • 2 teaspoons mustard
  • 2 onions

Boil, in separate dishes, beets, potatoes, carrots and eggs. When the vegetables have boiled and cooled completely, cut them into cubes or put them through a large grater.

Finely chop the onion and cut the eggs into cubes. Mix two tablespoons of beets with two tablespoons of mayonnaise to get that colorful mayonnaise. Mix the rest of the mayonnaise with the mustard and season with salt and pepper to taste.

Next, all you have to do is mount the salad in layers. Choose a transparent, yena tray, if you have one.

Put a layer of potatoes, then mayonnaise, a layer of smoked herring, mayonnaise, onions, mayonnaise, carrots, mayonnaise, eggs, mayonnaise and beets. At the end, decorate with colored mayonnaise.

Leave the salad in the fridge for two hours before serving. Good appetite!

You have to see it too.


Method of preparation

-The salad can be prepared either quickly, with canned beans, or the beans can be prepared and boiled at home:

-The beans, which have been at & rdquoumflat & rdquo for the day before, are boiled with cold water (the water to cover the beans), and after two or three boils it is taken off the heat and the first water is thrown away, after which it is boil again with hot water.

-This operation is repeated twice more, so that the first three waters are discarded at the end. (All these operations are done to avoid further bloating, possible digestive disorders and possible flatulence that may occur after eating beans).

-Boil the beans (& icircn the fourth water), put 1-2 tablespoons of oil and leave the pot covered with a lid, simmer.

-When the beans are cooked, leave them to cool.

-Beans, either canned or boiled by us and cooled beforehand, are drained in a sieve.

-Clean the onion, remove the seeds from the peppers (donut), and wash them well, together with the lettuce leaves and parsley.

-Cut the pepper into cubes, finely chopped lettuce, finely chop the parsley, and cut the onion into juliennes and rub separately with a little salt to soften.

-Mix the boiled and drained beans with the other ingredients (donut, lettuce, parsley, onion).

-Prepare the dressing by mixing the olive oil with the lemon juice, season to taste and pour over the salad.

- Before serving, the bean salad is cooled to approx. 20 minutes.


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Marinated meatball salad

Here is a new recipe for our Contest sent by ChelaruE: Marinated meatball salad. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

INGREDIENT:

& # 8211 1.5 kg minced meat (beef + pork)
& # 8211 4 eggs (for composition)
& # 8211 1 canita faina de grau
& # 8211 1 green patrol link
& # 8211 1 tip black pepper
& # 8211 1 tablespoon salt
& # 8211 1 tablespoon spices meatballs
& # 8211 2 kg white onion
& # 8211 1500 ml water
& # 8211 500 ml vinegar 9 degrees
& # 8211 4 yolks (2 raw + 2 boiled) - for mayonnaise
& # 8211 500-700 ml sunflower oil - for frying and mayonnaise

PREPARATION:

In a bowl put the minced meat, well beaten eggs, spices (salt, pepper, meatball spices), finely chopped green parsley and flour. Mix everything until the composition is homogenous. Form small balls and fry them in hot oil.
When the meatballs are ready, take them out on a napkin to remove the excess oil.
Peel an onion and cut it into small pieces. Boil water with vinegar in a pot. When it boils, add the onion and let it boil 1-2 times, then drain it, place it on a plate and let it cool.
During this time we prepare mayonnaise from 4 yolks (2 raw and 2 boiled) and 500 ml of oil.
The meatballs are mixed with the marinated onion, then the mayonnaise is incorporated and seasoned with salt and pepper.
The salad is left to cool and served as such.