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Onions and garlic are cleaned, washed and finely chopped, then lightly fry in enough oil and over low heat so as not to burn.
Wash the tomatoes, peel them and seeds, then cut them into cubes and grind them so that the sauce is as fine as possible.
Add the chopped tomatoes to the pan, over the onion and garlic and simmer until the liquid is reduced.
Add all the spices (salt, pepper, paprika sugar, chilli, oregano ...) and tomato juice, mix for homogenization and then leave the sauce on the fire for another 3-4 minutes.
Thin the food starch with concentrated soup (or water) and add to the sauce. Mix the sauce and let it simmer for another 2-3 minutes, after which it can be poured into the pan and presented to the table.
Serve hot with vegetables, pasta or meat dishes. Garnish with chopped parsley.
To make the sauce finer, pass the vegetables through a grinder.
Lightly fry the vegetables in enough oil and over low heat, so that they do not burn and give the sauce a bitter taste.
You can use olive oil if you wish.
You can add other spices that you like, but without abusing them.
Prepare the sauce over low heat, especially after you have added the food starch, so that it does not stick to the bottom of the bowl.
Serve the sauce hot (hot).
From the old Romanian cuisine: Rabbit with spicy sauce and Pudding with cranberry apples
Rabbit with spicy sauce and Pudding with cranberry apples are two of the recipes that were published in the series & # 8221Good Housekeeper - Cookbook, practice & # 8221 (1907).
The paper was written by Mrs. Ecaterina Colonel Steriad, reports Agerpres.
Rabbit with spicy sauce
Take a rabbit, remove its skin first and second and salt it. Let it sit in 300 grams of vinegar with water for about six hours, along with the spices. Then take it out of the vinegar and wash it. Fry it with pieces of butter on top in a soft oven.
Then cut it into the right pieces, prepare 600 grams of cream, 240 grams of butter, two tablespoons of browned flour, mushrooms (mushrooms) cut like livers and fermented before, half a tablespoon of aubergine broth, a little pepper, cinnamon, the necessary salt and a glass of wine or Madeira.
Mix all this together. Pour them over the fried rabbit. Bring it to a boil in a few boils, and let it sit in a thick sauce, placed in a large, round bowl, until you put it on the table.
Pudding with cranberry apples
Peel two kilograms and 400 grams of cranberry apples, cut them into small pieces and boil them with 120 grams of butter until soft, then put in 180 grams of sweet breadcrumbs and a little cinnamon, crushed. Let them cool.
Then put 10 yolks, one after the other, and the foam from the five egg whites put them in, mix them well. Grease a tincture with butter, sprinkle with grated bagel, put the pudding inside and bake for an hour in the oven. Then, sprinkled with crushed vanilla sugar, serve.
100 YEAR OLD RECIPES: Rabbit with spicy sauce and pudding with cranberry apples
In this section, we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.
& Icircn this week & acircnă, we present to you '' Rabbit with spicy sauce '' and '' Pudding with cranberry apples '', recipes that were published in the series '' Good Maid & mdash Cookbook, practice '' (1907), written by Mrs. Ecaterina Colonel Steriad.
Rabbit with spicy sauce
Take a rabbit, remove its skin and the second one, salt it, and let it sit in 300 grams of vinegar with water for about six hours, together with the spices. Then take it out of the vinegar, wash it and fry it with pieces of butter on top & icircn soft oven then cut it into the right pieces, prepare 600 grams of sm & acircnt & acircna, 240 grams of butter, two tablespoons of browned flour, mushrooms ( mushrooms) cut like livers and fermented before, half a tablespoon of aubergine broth, a little pepper, cinnamon, the necessary salt and a glass of wine or wood. Mix all this together and pour it over the fried rabbit, put it to boil for a few boils, and let it sit in a thick sauce, placed in a large, round bowl, until you are at the table.
Pudding with cranberry apples
Peel two kilograms and 400 grams of cranberry apples, cut them into small pieces and boil them with 120 grams of softened butter and then put 180 grams of sweet and a little cinnamon crumbs in it, and let them dry. cold. Then put 10 yolks, one after the other, and the foam from the five egg whites put them in it, mix them well, grease a tincture with butter, sprinkle it with grated bagel, put the pudding in it and bake it for an hour oven, then sprinkled with crushed vanilla sugar, serve.
Beef with spicy sauce and french fries
Once a month, we are allowed to eat french fries. The sauce is with sour cream, the beef is roasted for 5 minutes, it is a quick and very tasty dish to make. It is a recipe from my grandmother's cookbook, from the time when she cooked with butter, although they also had oil on hand for years & # 821750. It tastes great. Also in butter are cooked potatoes from another beef dish: Stewed beef with onions and potatoes.
Preparation time 20 minutes
Cooking time 20 minutes
- 500 g beef
- 1 lg butter
- salt pepper
- FOR THE SPICY SAUCE:
- 1 small carrot
- 2 medium onions
- 1 parsley root
- 6-8 medium fresh tomatoes or 1 tablespoon tomato paste
- 1.5 lg butter
- pepper, hot paprika, 1 bay leaf,
- 100-150 g sour cream
- 2 cups vegetable or meat soup (or water)
- 4-5 potatoes (straw) for french fries
1. You will choose soft beef, wash it, clean it of tendons, beat it with a hammer, slice it and then cut 2 cm strips. Add salt and pepper on all sides.
2. In a clean pan, melt 1 tablespoon of butter and fry the meat for 3 minutes on one side and two on the other side, then add it to the low sauce.
It is eaten with french fries (sprinkled with dill or parsley) and a summer salad or pickles.
Liv (e) it!
Other similar recipes:
Stewed beef with onions and potatoes (click here for recipe)
Beef chop with vegetable and potato sauce
How to make spicy sauce for the winter
We know that we are barely in the middle of summer, but just as it is good to sled in the summer, it is just as good to prepare your pantry for the winter from now on.
Preparation 120 '
3 kg of well-ripened tomatoes
1 kg of red pepper
4-5 red hot peppers
3-4 garlic cloves
Method of preparation
Wash the tomatoes, cut them into pieces and pass them through a separator.
Boil the juice obtained in an enamel bowl, with a thick bottom, over a suitable heat. Stir occasionally with a wooden spoon and boil until it thickens and begins to thicken.
Separately, cook the capsicums, sprinkle with salt, cover with a lid for about 20 minutes, then clean the skins, stalks and seeds.
Chop them with a wood chipper or pass them through the mincer with the hot peppers. Add the pepper paste and crushed garlic over the tomato juice, season with salt and cook for about 30 minutes, stirring constantly.
Pour the sauce obtained into jars of the right size, close them tightly and sterilize them for 30 minutes. Keep them in a cool, ventilated place. You use it to garnish or prepare meat or pasta dishes.
Spicy chutni tomato sauce
If you don't know what to do with tomatoes in the garden, I propose this spicy sauce for winter and for special occasions, served with delicate cheeses and artisanal bread. All my guests love such sauces from the first, and I think it's a good option for housewives. It is very easy to prepare and lasts all winter.
"Chutni" or "chutney" sauces come from India, and except for the specific spices (ginger, cardamom, cinnamon, cloves) the rest of the ingredients are traditional Moldovan & # 8211 tomatoes, onions, garlic, apples, berries, apple cider vinegar, peppers, Paprika.
500 grams of finely chopped red onions
1 kg chopped tomatoes
4 cloves minced garlic
1 chopped hot pepper
4 cm crushed ginger root, or a teaspoon of ground ginger
250 grams of brown sugar
150 ml of red wine vinegar
5 cardamom seeds (optional)
½ spoonful of paprika
Method of preparation
Put all the ingredients in a cauldron and simmer, stirring frequently, until you receive a kind of dark jam, about an hour and 20 minutes. All the liquid will evaporate.
Put in sterilized jars and close.
3-4 jars of 250-300 ml will come out of this portion. With a chic label, the "chutni" sauce can be offered as a special present.
See here the recipe for Spicy blackberry sauce "chutni"
Spicy raspberry sauce & # 8211 Chutney
Housewives and local producers of berries from associations Moldovan berries, Bacifera, MoBerry look for new ideas to add value to harvested berries. This sauce can be prepared from excess raspberries, or of a lower quality than required on the market.
Spicy fruit and berry sauces are based on vegetables, ginger, oil and vinegar and go perfectly with matured cheeses, smoked meats or sandwiches. They can also be prepared from frozen fruit in late autumn, when the harvest has weakened.
• 1 tablespoon of oil
• 1 chopped red onion
• 3 cloves of garlic, chopped
• 1 cup of water
• 1 donut, chopped
• 1/2 cup of honey or sugar
• 1 pc. of fresh, chopped ginger
• 3 tablespoons of apple cider vinegar
• 1 hot pepper
• 1 cup of fresh or frozen raspberries
• Salt and freshly ground black pepper
Method of preparation
1. Heat the oil in a pan or saucepan.
2. Add the chopped onion and cook for 5 minutes or until the onion becomes transparent.
3. Add the garlic and cook for another minute.
4. Add water, donut, honey or sugar, ginger, vinegar and hot pepper.
5. Add salt and pepper to taste. Leave on low heat until the sauce thickens, this can take 1 - 1.5 hours. Stir occasionally.
6. Once the sauce has thickened, add the raspberries and cook for another 15-20 minutes. Allow the sauce to cool and then store it in a sealed jar in the refrigerator. Store in the refrigerator for up to a month. If desired, the hot sauce can be poured into sterilized jars and sealed for long-term storage. From this portion you will get 2 jars of 300 g.
See the recipe here Spicy blackberry sauce
The premiere of "Hamlet in spicy sauce" after Aldo Nicolaj unfolds a panoply of delicious comedic situations on the canvas of a dreamy piece biting humor (sometimes black). You guessed it, the action takes place at Elsinore Castle, but not in the throne room, but in the royal kitchen where the master - the chief Froggy straight, from Polish, knives and glasses, the tragedy of the Danish prince haunted by chimeras and even, for more effect, out of jealousy and wounded love, he wears old Hamlet's armor. For connoisseurs, the original text, the plot re-elaborated and re-invented with the means of the theater of the absurd, is at least curious and exciting.
In addition, the cheerful staging directed with a firm hand by Alexandru Cozub gives the audience the opportunity to reunite with the leading actors of the Moldovan scenes: Petru Hadârcă, Angela Ciobanu, Diana Decuseară, Dan Melnic, Ghenadie Gâlcă, Margareta Pântea, Iurie Focșa, Mihai Zubcu, Alexand The plate. Expressive and guiding, the artistic ensemble amazingly mixes the magic of music, tender cynicism, sentimental acrobatics and glamorous utterance like in a crooked mirror, the ramp lights reveal unsuspected characteristics of Shakespearean heroes, nothing is what it seems Hamlet, Gertrude, Claudius, Laert they are pushed in the background or even complementary, in the foreground the piglets sizzle, the wild boar is whipped in a little oak, the pigeon pudding of Pericles is baked over a low heat, the marinated cow's tongue of Tutankhamun ). The kitchen becomes a battlefield & # 8211 that's right, it's just steak in the blood… the rest is spicy.
The public is tempted to get caught up in this surprising farce.
Pasta with spicy tomato and green sauce
Easter before running. This weekend I resumed running through the forest. Mom, how hard it was! All winter I would run through the park, on the flat, and the return to uneven ground was difficult. I was completely out of shape. However, I broke my record, I managed to run 11 km, after last summer I ran a maximum of 8 in Faget. I think that these spicy and fragrant pasta with a rain of greens gave me the energy to finish the route. From now on it can only be better.
Black pasta with spicy sauce
Pasta of various shapes and colors has always attracted me and I felt the need to use them in the kitchen. For some time I discovered La Molisana pasta with durum wheat sepia nero and decided to use it. These are a real attraction because they give a splash of color to the plate. These pastas are made with the finest Semola flour and have a high protein content. The porous texture of the pasta offers better absorption of the sauce.
This time I chose to quickly make a spicy sauce with chicken breast and mushrooms, a quick lunch that can be prepared in a maximum of 30 minutes.
- 200 grams of chicken breast
- 10 medium mushrooms
- 1 hot pepper
- 2 teaspoons hot pepper paste
- 2 tablespoons olive oil
- 200 ml liquid cream
- chilli flakes
Method of preparation:
In the 2 tablespoons of oil, heat the finely chopped hot pepper and add the sliced chicken breast and the mushrooms cut as we like, smaller or larger. After they have hardened well, add the 2 tablespoons of hot pepper paste or if you don't like it spicy, you can also choose a sweet one. Season with salt and pepper and we can add liquid cream. Because I am a very big spicy fan, I also added chilli flakes, it is never enough. Boil the pasta separately according to the instructions on the package and have a quick and healthy lunch. If you have all the ingredients in the house or you have done your shopping and you don't know what to cook quickly because time is pressing on you, this option will definitely save you.
This recipe can also be made in a non-spicy version for the little ones or other vegetables can be added, and pasta is delicious for all family members.
Mussels in spicy tomato sauce
One of the resolutions at the beginning of the year in the food category was to eat more mussels this year. We like them a lot and they are made quite easily. They go very well in all sorts of combinations of sauces and dishes. In addition to the fact that we set out to eat more, we set out to try even more recipes, so after last year's recipe for moules marinière, I'm telling you tonight about mussels in spicy tomato sauce. A simple, quick and tasty recipe. And if you don't like spicy sauce, you can skip the hot peppers and chilli, they'll still be good!
- 1 kg mussels
- 40 gr butter
- 1 tablespoon olive oil
- 2 shallots (french onion, hashish, shallot)
- 5-6 cloves of garlic
- 1/2 hot pepper (not too hot)
- chilli flakes
- 600 gr diced tomatoes in tomato sauce
- 150 ml dry white wine
- salt pepper
- 1 bunch parsley
When it comes to mussels, the hardest part is cleaning them, in my opinion. In order not to get too tired / bored and especially not to freeze our hands at all, we do half each. I put the mussels in a large bowl of cold water and took each one by hand. I tore off their "beards" and rubbed them with a sponge. At least the mussels we find here aren't too dirty. I threw away the open ones because they were already dead and so they were no longer good to eat.
I'm the one who cleaned the first half of the quantity, then Cip went to work, so that I could take care of the rest. I chopped the shallots, garlic and hot pepper. Because the hot pepper wasn't too hot, I added some chilli flakes.
I put a large pot on the fire and melted the butter in the olive oil. I added onions, garlic, hot peppers, chilli flakes, salt and freshly ground pepper. I put the lid on and let it simmer on the right heat.
After they softened, I added the wine and tomatoes with the sauce. I let it drop a little and the alcohol evaporated from the wine, then I added the mussels drained well of water and mixed.
I put the lid on and let the mussels cook for about 3 minutes. From time to time I stirred the pot to mix the mussels in the sauce.
After 3 minutes, the vast majority of mussels were open. I took out the open ones and gave the others a chance to open as well. I mashed them well with sauce, put the lid on the pot again and left them for another minute. To our great joy, they all opened and we took them out of the pot.
I let the sauce simmer for another 2-3 minutes, then I poured it over the mussels.
I coarsely chopped the parsley and put it in the bowl.
While I was cooking the mussels, Cip took care of the wand slices. He put them on a tray and put them in the oven, on the grill, to brown. When he took them out of the oven and they were still hot, he rubbed them with a clove of garlic on one side.
You can replace shallots with white onions.
Before long we would have eaten all the mussels at a table without any problems, or maybe we would have had some small problems of conscience when we would have kept our hands on our bellies too full. But now, some people with minds in their heads, or rather with smaller bellies, we are a bit more rational and we didn't eat them all at once, even though we liked them so much.
This one with less and more head eating I put into practice last year already (even if only from the middle of it) and it gave a lot of results in our case, some lustful ones with too big bellies.