New recipes

Oriental salad with Ana

Oriental salad with Ana

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Yesterday at noon I did not know what to do with food and I thought of burying a delicious and filling salad.

  • 3 suitable potatoes
  • a marisioara tomato
  • a cucumber
  • 2 boiled eggs
  • a small onion
  • 2 tablespoons oil
  • 2 tablespoons wine vinegar
  • salt and pepper

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Oriental salad with Ana:

Peel the potatoes, cut them into cubes and boil them in water with a little salt. Be careful not to boil them as much as I did because they will disintegrate when you put them in the salad.

Boil eggs, slice cucumbers, finely chop onions and cut tomatoes into small cubes.

When the potatoes have boiled, drain the water and let it cool.

Put all the sliced ​​vegetables and eggs in a bowl, add the oil and vinegar, season with salt and pepper and mix everything lightly so as not to crush the potatoes. I sometimes add sliced ​​black olives, but this time I didn't have any.


Tips sites


If you want a delicious fasting salad, leave the eggs aside and replace them with the olives we were talking about, I sometimes use soy cheese.

How to make the best oriental salad: secret ingredients for a delicious taste

Cooked by all housewives, oriental salad is an indispensable dish in the local cuisine. In order to be delicious, you have to follow several steps with holiness. The secrets of cooking salad can be found in the book by Radu Anton Roman, the journalist in love with gastronomy, "Romanian dishes, wines and customs" (Paideia Publishing House).

Here is what the author notes about this salad: “The Transylvanian ladies from the town and the village call it“ Oriental ”(…). It is not really a salad, but a Transylvanian accompaniment, sour for lamb steak or other meat.
In Silvania, in June or in September, when there are a bunch of pumpkin flowers and there are too many or no sense to bear fruit, the potato salad is served with the flower cake. Fleshy and tender, the neatly picked pumpkin flowers are given through soft pancake dough and fried in lard. I tasted them, they are amazing! Some, from another school and on another European street, put smoked or canned fish in oil and potato salad, but then it's completely different, in a different geography.


2 red onions (2 connections green-red onions)
3 boiled stone eggs (if fasting, without!)
1 green salad
50 g black, fleshy and fragrant olives
1 dill link
fruit vinegar to taste
salt pepper
3 tablespoons oil (olive, if you have)
1 kg of hard potatoes (the sandy and crumbly ones have nothing to look for in this story)

• Boil the potatoes, but not until they crack, but only until the fork passes through them (to remain a little sticky)
• Clean, cut into thin slices
• Boiled eggs and onions are also cut into thin slices
• Cut the salad
• Finely chop the dill
• Olives are more of a colorful ornament, so they stay that way, with pips
• Mix everything with vinegar, salt, pepper, then oil. ”

The journalist, passionate about gastronomy

In his 57 years of life, Radu Anton Roman, journalist, writer, TV director, hunter and sport fisherman, published poems, travel notes, novels and essays, being involved in several television projects and publications, dedicating himself since 1997 and the gastronomic field. In 1998, Radu Anton Roman published one of the most important recent works of Romanian gastronomy "Romanian dishes, wines and customs" (Paideia Publishing House).

Cod with oriental salad

For this recipe I used:
& # 8211 hake fillets (500g)
& # 8211 a can of oil
& # 8211 a can of water
& # 8211 fish spices (I prefer the Fuchs)
& # 8211 a head of garlic
& # 8211 a lemon
& # 8211 the white part of a leek thread
& # 8211 half a glass of white wine

The fish is washed well, seasoned, placed in the tray in which I poured the cup of oil. Then add water, wine, sliced ​​leeks, garlic cloves and sliced ​​lemon. Leave it in the oven for about half an hour.

For oriental salad:
& # 8211 whole potatoes
& # 8211 3 eggs
& # 8211 100g olives
& # 8211 2 large red onions
& # 8211 olive oil
& # 8211 sare

Boil the potatoes in their skins, then cut them into pieces and mix with hard-boiled and chopped boiled eggs, olives and red onions. Pour the olive oil over it and salt to taste. For red onions: when I feel that the fish is too hard, I keep it for 1-2 hours in cold water, cleaned and cut into 4.

Method of preparation

Add Comment

To comment, choose one of the options below

Login with account
Login with your Facebook account


and what is Roman's secret ?!

You're not paying much attention, sir very carefully. There are two Romans. One is Bogdan Roman (a competitor, probably) and another is Radu Anton Roman, with pickles.

So what is the secret? Why are you lying to us? We know why, but have you come this far? SHAME.

Wow. Mind = blown. A whole life I ate oriental salad according to a secret recipe of a Masterchef and only now I found out. Potatoes, onions, olives in oriental salad? Who would have thought ?!

Well, if a SIMPLE oriental salad (for example, I don't see mayonnaise - being the more complex version) made a sensation at Masterchef, then I realize what their level is, in terms of taste. Like beautiful pictures? We are tired ..

Falafel "Romanian" like at the monastery & # 8211 fluffy, healthy (from raw chickpeas!)

Legumes are among the staple foods consumed in monasteries.

Beans, soybeans, lentils, peas and chickpeas are valuable sources of protein for monks, as they do not eat meat, but fish.

Chickpeas are served not only during fasting, but throughout the year.

Various preparations can be made from chickpeas.

The best known are hummus and falafel, or spreadable chickpea paste and chickpea meatballs.

There are dozens of versions for each of these recipes.

Fluffy meatballs, raw chickpeas & # 8211 monastery recipe

In the following lines, we present you a recipe for monk falafel, inspired by Palestinian cuisine and adapted to our area.

It is a quick and healthy option at the same time, because you do not have to boil chickpeas, onions or other ingredients.

This can be a great advantage for people who do not have much time to cook. Chickpeas boil very hard compared to other legumes.

Another advantage is that chickpeas retain their nutrients better if they are not cooked before.

Mother Catherine says that the moisture of raw chickpeas prevents oil from entering the meatballs when you fry them.

Basically, the meatballs will boil more, thus being healthier.

Raw chickpea meatballs are very successful. There are also two secrets to getting fluffy.

We recommend that you try the recipe below!

Raw chickpea falafel - recipe


  • 250 g of soaked chickpeas
  • 5 cloves of garlic
  • 3 suitable onions
  • 1 bunch of parsley
  • 1 teaspoon ground thyme
  • 1 teaspoon cumin
  • 1 teaspoon turmeric (optional)
  • 1 teaspoon allspice
  • ½ teaspoon of baking soda
  • salt to taste
  • a little mineral water

Method of preparation

The chickpeas are soaked from evening until the next day.

You need to leave it hydrated for at least 10 hours.

This will make it easier to mix in the blender, as it does not boil before adding it to the composition.

You need a food processor with an S blade to make the composition of the meatballs.

How to make chickpea composition

Put the hydrated and drained chickpeas in the food bowl.

Add the washed, well squeezed parsley and broken into pieces.

Put the peeled garlic, chopped onion and a little mineral water.

Mix until the ingredients are crushed. The paste does not have to be made completely.

If you still need water, add more to get a paste that is soft and moldable enough.

Then add salt, baking soda and spices.

Mix again until smooth.

Transfer to a large bowl and mix again with a wooden spoon.

Cooking chickpea meatballs

Put a tuci / cauldron on the fire with a lot of oil, heat it.

Shape the composition by hand, giving it the shape of medium lumps.

Pasta with a lot of water, you need to make the meatballs thicker and taller.

Fry the chickpeas meatballs in an oil bath for a few minutes, until they brown nicely.

When they are ready, they rise to the surface of the vessel. Remove with a spatula and leave on a tray lined with napkins to absorb the oil.

Serving suggestions

Falafel is usually served with salads of greens or vegetables and stick.

Sometimes it is consumed with pickles or various sauces of garlic, mustard, mayonnaise, hot sauces.

I go well with a garnish of puree, rice, mushrooms.

Because it is such a nutritious and filling food, it can be eaten as a main course.

Fish recipes that take care of the digestive system

Among the foods that facilitates digestion are some fish, such as horse mackerel, sole or bream. Other foods that take care of the digestive system are lamb salad, coriander, celery, chives, oats, artichokes and fennel. With what any of these fish cooked with these ingredients will facilitate digestion,

For example, you can prepare this recipe so easily. The ingredients you need are sole fillets, artichokes, lemon, oil, salt, garlic and parsley. Boil only the artichoke hearts in salted water. Chop half of the sole fillets, season with salt and pepper and mix with half the garlic, parsley and fried bay leaf. Fill the artichokes with this mixture and, at the same time, surround them with the remaining fillets, hold them with toothpicks. Put everything in the oven for 15 minutes. To present it you can add lemon juice with sesame.

In oven You can also prepare fennel and citrus. For this recipe you need to prepare a juice with half a lemon, half a lime and half an orange. You slip it in and push it away. Also, cut these same citrus fruits into very thin slices. Paint a baking tray with oil and cover it with some clean fennel bulbs. Place the plate on top. Pour the juice and bake for 20 minutes at 170 ° C. If you feel like it, you can include some pomegranate seeds in the presentation.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Today's mothers »care» health » 6 recipes to maintain good digestive health

In summer, salads are in power! We teach you the secrets so that any salad prepared at home will come out perfectly

Everyone knows how to make a good salad, but to make a truly extraordinary one you need something more than oil and vinegar. The secret lies in the dressing room and how well it fits with the greens and vegetables on the plate.

Salad, creson, arugula, endive, radicchio. From all (or separately) you can make some delicious salads. You choose the freshest ones, wash them and dry their delicate leaves well, add other vegetables or leave them simple, and at the end you finish them with a dressing. This is the secret. Not every kind of dressing goes well with any salad leaf. We tell you the ideal combinations so that next time your salad will be really tasty.

For the rocket add a sweet dressing. This is because the arugula leaves are slightly peppery, so next to them, to calm the taste, you can put a vinaigrette with honey or maple syrup. And keep in mind that arugula leaves wither and soften very quickly, so avoid a dense dressing with sour cream or mustard. The best dressing is made of: salt, pepper, vinegar or lemon juice, olive oil and a drop of honey.

For lettuce the choices are almost similar to those for the rocket. It has equally sensitive leaves and is softened by the weight of other ingredients, so the best dressing is light. But the taste of lettuce is sweeter, that's why the best dressing is made of: salt, pepper, olive oil and vinegar or lemon.

For endives, which are intensely bitter, but also have thicker leaves, a sweet and fatty sauce will work wonders in the salad. The best dressing contains: salt, pepper, vinegar or lemon, olive oil and sour cream or moldy cheese.

For the Iceberg salad, crispy but without too much flavor on its own, a dressing room must do all the work. Add a few strips of fried bacon or hardened onion to the calcareous dressing and you will get an extra taste. The best dressing contains: salt, pepper, a drop of lemon juice, sour cream or mayonnaise, caramelized onions and a few sprigs of chopped chives.

For radicchio, a dressing similar to that for endive will be suitable, because it is just as bitter. The best option contains: salt, pepper, lemon juice, olive oil, a drop of honey and a little Dijon mustard.

For spinach it is good to leave the dressing at the end, just before serving because its leaves wither quickly, especially if the dressing is too acidic or too greasy. The best combination is made from olive oil, salt, pepper and a drop of lemon juice.

For watercress you need a sweeter dressing because this plant has a slightly peppery and very refreshing taste. A suitable dressing will contain in addition to the usual ingredients and a stop of yogurt or whipped milk, because it brings an extra fat and acidity.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Oriental fasting salad. A delicious recipe

Oriental fasting is one of the most common recipes for potato salads in Romanian cuisine, and this should not surprise us at all. It is tasty, cheap, very easy to prepare and can be easily modified depending on what we have. through the kitchen or according to taste.


Oriental fasting salad has potatoes and pickles, and olives and greens bring an extra color, taste and aroma. I think we prepare it every month. Every time it looks different because I try to make it colorful, as appetizing as possible.

  • 750-800 g potatoes
  • 1 small red onion or 1/2 medium red onion
  • 70 g seedless olives
  • 1-2 small pickles
  • 1/2 small red bell pepper / kapia pepper
  • 1/2 green dill tie
  • salt
  • pepper
  • Dressing:
  • 80 ml of hot water
  • 4 teaspoons vinegar
  • 2 teaspoons sugar
  • 50 ml olive oil

Wash the peel of the potatoes well, then boil them in water with a little salt. Let them boil for about 20 minutes from the first boil, then test the largest of the potatoes with a fork. If they enter easily, it means that they are boiled, so we take them out of the water and let them cool for a few minutes, so that we can peel them. During this time we clean and cut the Julien onion, and the dill as finely as possible.

Cut the pickles and the piece of pepper into cubes or strips of medium size. Put the potatoes in a large bowl, add onions, olives, pickles and bell peppers, then season with salt and pepper.

Prepare the dressing by mixing hot water with sugar and vinegar.

Pour water over the potatoes, add the olive oil, mix and taste to see if it still needs spices, vinegar or oil.

See some salad recipes that you can always have on hand

Oriental salad & # 8211 Sanda Marin recipe. You can't fail!

Make oriental salad using this recipe. It is simply delicious and cheap!

  • 10-12 potatoes
  • 6-7 boiled eggs
  • 20 black olives
  • 230 g mayonnaise
  • 3-4 tablespoons pickle juice
  • 3-4 sour cucumbers, cut into cubes
  • 2 teaspoons mustard
  • salt to taste
  • pepper to taste

Place the potatoes in a pot of water and put them to boil for 40-45 minutes or until they soften and pass the test with the tip of a knife. Meanwhile, boil the eggs. You clean them and set them aside. After the potatoes have cooled, peel them and cut them into cubes in a large bowl, even if they are soft and crumble.

Cut the eggs into cubes and place them in the same bowl. Cut the olives and the 3 or 4 sour cucumbers into small pieces and add these ingredients to the potato bowl. Add mayonnaise and mustard and mix well. Depending on your preference, add more or less mayonnaise. Season with salt and pepper and mix all ingredients well. Refrigerate the potato salad until ready to serve.