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Brasovean roll 1 serving

Brasovean roll 1 serving



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Boil a hard-boiled egg for 5 minutes, it can also be quail, take the cucumber and cut off its heads.

Flatten the chop, salt and pepper. Over the chop we put a layer of minced meat over which we add the peeled and hard boiled egg, as well as the cucumbers. We dress well and we come with the slice of pork chop on top and we dress the whole composition in meat. Tie with food thread so that it does not fall apart. Heat butter and oil in a pan and pull the chop on all sides until it changes color and then put in the oven at T160-180 degrees 40 minutes.

The garnish prepared by me was made from polenta with sausage and cheese. I made a softer polenta, took a form, watered it with a little water and put wax paper (baking). I placed a thicker layer of polenta, put the sausage and cheese cubes and covered with polenta. I baked for 20 minutes at 180 degrees.

We make a sauce of greens: green onions (tails), dill, tarragon we cut them into small pieces, we also cut the onion into small pieces. Put butter and oil in a pan, add onions and greens. Let it cool, salt and pepper and add a little white wine. Let it reduce by half, after which we will blend the sauce and strain it.

You can decorate as you wish, I decorate with some capers.

Good appetite


Glue rolls, with extraordinarily aromatic and appetizing filling. Even a double portion will not be enough!

Today we present to you, dear lover of delicious dishes, a superb recipe for stick rolls with extraordinarily aromatic and tasty filling, sprinkled with sesame seeds. This dish is a delicious and good-looking appetizer, perfect for a dinner with your dear family or for a picnic. The appetizer is very easy to make. Even a novice in the culinary arts will be done. We assure you that everyone will want to know the recipe.

INGREDIENTS

& # 8211 ground black pepper to taste

METHOD OF PREPARATION

1. Cut the chicken into small cubes and place in a deeper bowl.

2. Peel the onion. Cut 1/2 onion into small cubes and mix with chicken.

3. Put the cheese through the large grater. Peel a squash, grate it and squeeze the juice.

4. Add the grated cheese and crushed garlic to the meat and onion bowl. Match the ingredients with salt and ground black pepper to taste.

5. Break 1 egg into the meat bowl and mix the composition well, using a spoon.

6. Beat 1 egg in a small glass or bowl.

7. Cut each glue into four equal parts, obtaining squares.

8. Place 1.5-2 tablespoons of filling on the edge of each stick, along.

9. Grease the empty part of the glue with the beaten egg, using the silicone brush. Roll the glue carefully. Flatten the roller slightly.

10. Do this with the remaining glue and filling.

11. Line the baking tray with paper. Place the rolls on it and grease them with the remaining beaten egg.

12. Sprinkle each roll with sesame seeds.

13. Place the tray in the preheated oven at 200 ° C for 30 minutes. Baking time depends on each oven.


Countertop preparation

I used a Genoese countertop, you have the link to the recipe above in the description.
You can do it on the day of preparing the cake or the day before. After it has cooled completely, keep it in the fridge in cling film.

Prepare sour cream

Put the gelatin sheet to hydrate in cold water. I put the cherries (frozen) together with the sugar and 70 ml of apple juice in a small saucepan over medium heat. After boiling 2-3 times we can add the starch mixed with the rest of the apple juice (cold) and boil for another minute until it thickens. Remove from the heat and then add the hydrated gelatin. Leave the cream aside.

Condensed milk foam

It is very easy to do. Cream for whipped cream must be cold from the refrigerator. We hydrate the gelatin in cold water.
We put both whipped cream and condensed milk in a bowl. Mix with the mixer until it starts to become aerated, it will not harden like a simple whipped cream but it will increase its volume and consistency. The mixing takes about 10 minutes. Then finally melt the gelatin on a steam bath. Add 2 tablespoons of whipped cream over the gelatin, mix well and then pour over the cream. Homogenize with a spatula, with light movements from bottom to top.

Cake assembly

We slice the top in 3. For assembly we need a ring or tray in which we baked the top. The cake may exceed the height of the form, so place double-layer baking paper or acetophane foil on the edge of the form.
First we put a countertop, then the wheel just on the edge a layer of mousse and in the middle half of the cherry cream. Over this we put half of the condensed milk mousse. We repeat the same procedure with the remaining creams. Put the last top on top and cover with cling film. Refrigerate overnight or at least 6 hours.

Cake decoration

For decoration I used a simple cream, which is easy to decorate.
We need 82% fatty butter, sifted powdered sugar. We mix the butter at room temperature with the powdered sugar until it becomes light in color and has a fluffy texture. About 15 minutes is enough. Then add the cream cheese and continue to mix until the cream is uniform, firm and aerated.
Cover the cake in a thin layer of cream, then let it cool for 20 minutes. Then cover it again with a thicker layer and level it with a spatula. We keep 100 grams of cream for the orange decoration. Let it cool again. Meanwhile, mix the cream with the food coloring. Then we take out the cake and with a spatula we take a little of the cream, on the top of the spatula and we put in a movement, the cream from the middle upwards. You can test the technique before, on the edge of a round shape. We do the same above the cake. For the decoration we used fruits and flowers, it can be decorated according to everyone's taste. Bake and decorate to have!


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Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


Pork steak with honey

Sauce preparation:
Heat the honey a little, to make it more liquid, then add two teaspoons of mustard and ground chili to taste.

Grease the meat with this sauce and then put it in the oven for about 180 hours.

In the first half hour I cover it with aluminum foil so that the meat is good and soft, after which I take off the foil.

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


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olga 2 years ago - 27 May 2015 11:53

Re: Maki with cucumber

Even in this cold I would enjoy them

Ioana 2 years ago - 27 May 2015 11:56

Re: Maki with cucumber

last another day, the heat comes again until then you buy what you need for rolls.

Maria 2 years ago - 27 May 2015 12:11

Re: Maki with cucumber

Ingenious !! And I bet this because I ate sushi at their house.

Ioana 2 years ago - 27 May 2015 14:38

Re: Maki with cucumber

Maria, is a variant for those who do not eat raw fish. I find the combination almost as fine.
how is sushi at home? what combinations did you try?

Silvia 2 years ago - 28 May 2015 13:56

Re: Maki with cucumber

Interesting, and safe and tasty, you prepare with great pleasure.

Weebly 2 years ago - 29 May 2015 16:42

Re: Maki with cucumber

Japanese cuisine A delicious and healthy one! Sushi has been my food for days, when I feel like it and I laugh! Thanks for the furikake recipe!

Monica an hour ago - May 14, 2018 10:41

Re: Maki with cucumber

Excellent. Have I been making tiny portions for three days? they are tasty. Did I initially hate pickled ginger? but cut extremely small and put in soy sauce I like. I kind of fried the sesame, but it still looks like a furikake. It's the first time I go out to make the rolls) I had no idea how to use the special carpet. With plastic foil it works very well.

Ioana 58 minutes ago - May 14, 2018 10:49

Re: Maki with cucumber

so good! after you catch the movement it's pretty easy. and they are so good. these cucumber ones are my vegetarian favorites. you can also make avocado pieces.

You can also find detailed training pictures here: [link] only that the sheet is turned with the rice down so that uramaki rolls come out instead of maki.


Ischler, homemade dessert

Although we live in the computer age, we do it in such a way that we use modern technology to revitalize, to reconstruct the old seats. Traditional stitches, braids, songs, dances and recipes. We research, we search, we revitalize the past, trying to keep the essence. "He who has no elders, let him buy." In these searches, we appeal to the wisdom of our grandparents, relatives, the village elders, because they can provide us with invaluable information. During the sittings, moments, habits from the past are reconstructed, information is exchanged, recipes are made.

I offer you a recipe that I received a few years ago from a dear friend and that, over time, has taken various forms, depending on the event that I have prepared or to which I was invited.

Dough: Rub 3 egg yolks well with 200 g of sugar, 6 tablespoons of hot milk, a tablespoon of ammonia (an envelope of baking soda). Rub well with 8 tablespoons of oil and 2 sachets of vanilla sugar. Add 250 g of flour (in the rain) and knead well. Spread a thin sheet like a noodle and cut with a glass the slices that are baked over low heat on the back of the tray.

Cream: Beat 3 egg whites well with 150 g of sugar over the steam, add 2 tablespoons of cocoa, 60 g of ground walnuts.

Optional: jam. Icing: 150 g powdered sugar, 2 tablespoons cocoa, 2 tablespoons oil, 3 tablespoons hot water.

Photo credit: Viviana Costan

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Pork roll with french fries

I used: a piece of pork muscles smoked (that's how I had it in the house, normally it doesn't have to be smoked muscles), a few slices of cheese, little bit butter, 6 potatoes medium size, 4 eggs, 150 g sour cream, grated cheese, salt, pepper, seasonal salad.

First I boiled the potatoes in their skins and after 20 minutes of boiling I added eggs in water.

Then I took out the tray and let it cool.

For the French potatoes, I did this: after they had boiled for 30 minutes, I took the boiled eggs out on a wooden bottom, then I immediately drained the water from the cauldron and let the potatoes cool a little. I peeled them and cut them into slices, I cleaned the eggs and I also cut them into slices, then I put in a stove tray a sauce made of sour cream mixed with 3-4 tablespoons of water, until it became thin, then I put a layer of potatoes and a layer of boiled eggs in the pan, sprinkling sliced ​​cheese on top. It had to be grated cheese, but I had a very soft assortment and I preferred to cut it thin with a knife. I added salt, delicacy and pepper, put a little more cream on top and put the tray in the oven for 15 minutes.