Mancarica (1) -festive meatballs
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The meat is washed, cut into pieces and chopped in the meat grinder with the garlic and cleaned onion. The taste of these meatballs is special because it uses meat that is minced by yourself, not bought pre-chopped. Because nowadays the purchased minced meat contains many surpluses and then you will not enjoy the true taste, which I want to describe in the given recipe.
The bread is softened with warm milk and poured over the minced meat. Season with salt and pepper, add eggs and mix well. The mince is left to rest for about 30 minutes.
The pan heats up very well. Form very small meatballs and fry on a hot pan for 3-4 minutes. They are placed in a wide bowl and left outdoors, uncovered for one night - they need to catch a dry pojgita. This way the meatballs will not open when they are fried in the sauce in the oven.
Cut the onion into large cubes, grate the carrot and parsley root. Fry the onion in a pan for 2-3 minutes over medium heat, then add the carrot, mix and fry for 4 minutes. Add the parsley root and fry the tomato or pepper paste for 2 minutes. When frying vegetables, do not forget to mix with a wooden spoon. All the frying is poured over the meatballs.
Add bay leaf and peppercorns. Pour warm water over the meatballs, a little salty, so as not to cover the last layer of meatballs. Bake in the oven. Depending on the dish in which you arranged the meatballs for baking, the baking time also depends. If you bake all the meatballs in a clay pot - Roman pot - you need 20-30 minutes at a temperature of 200 C. If in small jugs for separate portions - for 10 minutes.
Turn off the oven and remove the dish from the oven. Let the meatballs marinate well in the bowl covered with a lid and covered with something warm for an hour.
Serve at the table in deep plates, covered with vegetables in the sauce on top, and sprinkled with parsley.
Step 1: Clean the chives well and wash.
Step 2: Cut the pork tenderloin into cubes and place it in a saucepan.
Step 3: Wash the tomatoes, peel them and cut them into cubes. You can also prepare tomato broth / paste.
Step 4: As the pork tenderloin begins to brown, place the chives and tomatoes / broth / tomato paste on top of it. Cover the pot with a lid.
Step 5: Add water as the load decreases.
Step 6: Boil until the meat penetrates perfectly and the chives soften.
Step 7: Decorate the load with fresh, well-washed parsley beforehand.
Baked apple puree with homemade cheese (5 months)
It is a dish with an extraordinary taste, which rises as a preference among the highest places, close to the sublime banana puree with cereals.
I baked 2 larger apples in the oven, compared to the age of 4 months, I increased the ratio of apples from all the purees, reaching 2-3 depending on the size.
To bake them, I took them out with a knife and put them in a heat-resistant dish. For a few days I gave up adding sugar to them, because it gave the baby too much energy during the day, as if it were connected to an outlet. He was not at all upset by the deprivation, the apples being quite sweet. It also goes very well with boiled apples.
For the cheese I used a cup of pasteurized and fatty milk from the trade, of 3.5% fat, that milk from the UHT boxes, like Dorna, ZuZu, Laptina, Buna Dimineata, etc.
I boiled the milk and put a serious spoonful of lemon juice in it. I put it back on low heat, stirring constantly, until the cheese separated.
After that, I strained the whey cheese through gauze, a tea strainer works very well and I mixed it with the puree obtained from the ripe apples.
Because the cheese is a bit tight on the stomach, it is indicated only 1-2 times a week, necessarily accompanied on that day by fresh squeezed fruit juice.
Quince food is a traditional, old recipe, a simple and extremely tasty autumn food. It can be made with fasting or with meat, it is a delicious mixture of sauce and quince slices, sweet and sour and with a caramel taste. If it is fasting, this quince food is something between basic and dessert, something extremely tasty & # 128578 Every autumn, our grandmother cooked this food for us. We didn't leave her until she was full. And that was a bit hard, because it's not a food to be fed up with & # 128578, it's too good. When cutting a bird, stop the special chest for quince food. Hmmm, good luck.
Now, if I managed to harvest the quinces, because the rains stopped and I was able to go out in the garden, I also made delicious quince food. With this recipe I participate together with other kind bloggers, in a splendid project & ndash Romanian tradition and gastronomy. This month, Elena Bite is the host and challenges us to cook with autumn fruits: nuts, chestnuts, apples, pears, plums, quinces, grapes and pumpkin. I'm also sure you know a lot of stories from picking vines or around the pot of magic.
What we need for the Quince Food recipe:
I'm done with turkey breast now.
- -1 kg quince (cleaned scales)
- -600 g bird's breast (optional)
- -3 tablespoons oil
- -2 tablespoons flour
- 100 g caramel sugar
How to make quince food:
The bird's breast, cut into strands as big as a finger, is put in a pan with the oil. They brown very easily on all sides, just enough to seal, not to become brown.
Remove the meat and put the quinces in the remaining sauce and cover with a lid, leave for 10 minutes, until slightly softened. Be careful how you clean and cut the quinces, carefully remove the wooden box from the middle and clean the holes and worms. The quinces are tasty, but very wormy. & # 128578
When the quinces are slightly softened, add the meat, 1 cup of water and simmer over low heat. Cover the pan with a lid.
Check after 15 minutes and if necessary, add a little more water. The meat and quinces must be almost covered by water, they must not float. It is a food with a little sauce.
Separately put the sugar in an older pan, caramelized. Ideally, it should have a thicker bottom.
Allow to melt, but do not burn. It should be slightly brown, as light as possible. When the sugar is melted, add a cup of water (about 100 ml) and mix, let the caramel dissolve very well.
This sauce is poured over meat and quince. Now add a teaspoon of salt and bring to a boil. I now add 1-2 crushed peppercorns, not ground. Just enough to give a vague aroma. & # 128578
Don't forget the main ingredient:
Sprinkle with plenty of love and a touch of kindness.
When the meat is soft, add flour dissolved in cold water. I recommend straining the water with flour, not to have lumps.
Let it boil for a few more minutes, taste the salt, add more if you want & hellip..and that's it.
Be very careful not to crumble the quinces, they should be soft but not crushed & # 128578
Put the food on the plates and enjoy each mouthful for a long time & # 128578
God, how does this food smell and taste?
It has a fantastic taste, a sweet-salty-sour mixture, a sensational combination with caramel sugar. & # 128578 I don't eat this food with bread, but with a wooden spoon, like when I was a child.
It tastes different. And don't ask me why, because it's exactly one of those things that can't be explained. Try it and you will see that the wooden spoon gives another flavor to this sensational dish.
I wholeheartedly recommend you try it.
The quince recipe has also been tried by blog readers, and below you can see the results:
Weekly menu & # 8211 # 3 March
Like next Saturday, for some of you it will be a big holiday, I thought that this Saturday's weekly menu will be one that will include some recommendations for festive recipes that would be suitable for an Easter menu. Being from the parts of Moldova, many of the recipes specific to this holiday are traditional and specific to the place. So I will try to recommend some recipes for steaks, appetizers and special desserts, hoping that they will help you.
I haven't forgotten about the fasters either, so I'll split the menu in two. In the first part of the week I will recommend fasting recipes and for Thursday, Friday and weekend holiday recipes. This is how everyone will have a little source of inspiration. So let's start :)
The recommendation for the first day of the week is a recipe for Brussels sprouts. This little cabbage is a bit bypassed by some of us for the reason that I don't know how to cook it, that it wouldn't taste good. Well, here's a simple way to cook it: turn it into food. Yes, a dish that looks like the neaosa is only made with Brussels sprouts. Let us also change the register)
Brussels sprouts dish (click here for recipe)
For Tuesday I thought of a recipe for couscous :) If you haven't cooked couscous before let me tell you that it only takes TEN minutes to cook it until it is ready) It takes longer to cook vegetables to make this food couscous with mushrooms but in no more than 20 minutes you can sit at the table.
Couscous food with mushrooms (click here for recipe)
For Wednesday, as I established from the beginning that it is a more special week, I will recommend a fasting dessert. A very successful recipe on the blog and in our kitchen, that is, the fasting cake with walnuts and jam.
Fasting cake with walnuts and jam (click here for recipe)
Arriving on Thursday, we change the register and move on to recommendations for those who do not fast and, moreover, for those who will celebrate Easter next week. So I will recommend a recipe for baked lamb steak and marinated before in yogurt.
If you are tempted by another type of steak you can browse last week's menu (click here) when we recommend two recipes for rabbit steak. Or you can browse the entire collection steak recipes from the site that you can find by clicking here.
Baked lamb steak (click here for recipe)
Before the weekend I think there will be an aperitif recommendation. In fact, I would recommend it better the entire collection of appetizer recipes (click here) from the blog, given the fact that it is a special menu and half of it is addressed to those who will serve the Holy Easter Holidays next Sunday.
And for the weekend, one of great celebration, I will also guide you to collection of cakes and piesfrom the site, which you can find by clicking here. It would be hard for me to recommend a single recipe for those holidays so I leave you to choose from the existing ones in the collection.
I hope that this special menu will inspire both those who fast and those who are preparing to celebrate Easter. As these suggestions were, unfortunately, limited, I remind you that you can always browse the virtual cookbook with more than 500 recipes gathered over time and, as a small voucher I invite you, if you fast to visit Iuliana on the blog to browse her fasting menu for next week
May it be of use to you and may we find ourselves well next weekend!