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Because it was recently the Day of Longing, I come with a prepared polenta, out of longing for the mother: D. On this occasion, I tested Tefal tart forms, recently purchased from Bucatarasului's pantry. I can tell you that I was completely satisfied, you can see from the pictures how beautiful the polenta came off and what crust it made !!!
- 500 faina malai
- 300 g Greek yogurt
- 200 g cheese roll with sausage
- 200 g telemea cow
- 200 g of bellows cheese
- 100 g smoked bacon
- 2 green onions
- 1 red hot pepper
Preparation time: less than 60 minutes
RECIPE PREPARATION Gratinated polenta with cheese and yogurt:
- Boil 2 liters of water. Sarati.
- When the water boils, add corn flour in the rain and mix with a fork or a wooden spoon.
- The polenta should not be boiled much, it will continue to cook in the oven.
- Slice smoked bacon into cubes.
- Wash the onion and slice it into thin slices.
- In a tart or non-stick pan, lightly fry the bacon and onion.
- Half of the frying is put separately.
- Slice the cheese roll into slices. Cut the telemeau into pieces.
- Spread half of the polenta on the bottom of the tray.
- Distribute half of the cheese on the entire surface.
- Continue with the rest of the polenta, spreading another layer.
- To spread the polenta more easily, use a spoon and the fat left over from the bacon frying.
- Place the rest of the cheese evenly over the entire surface and sprinkle with the remaining green onions and bacon.
- Bake the pan for 20 minutes for gratin.
- Decorate with red hot peppers.
- Serve polenta with pickles or your favorite salad.
- We had cabbage salad.
You can use sour cream instead of yogurt.
If the tray allows you to make several layers.
You can give up bacon. Replace with butter or oil.
Pie with salted cheese and tender dough with yogurt
For lovers of cheese pies we have a wonderful recipe for salted cheese pie and tender dough with yogurt. With a very fragile dough that melts instantly at the first tasting, with a creamy and tasty filling, only a crazy snack can come out for any time of the day.
The yogurt added to the dough only makes them even more tender, making them more sandy, and if we also use a little lard, or a high-quality fatty butter, the result is beyond good.
How to make polenta turned upside down and cut with string?
How to make polenta turned upside down and cut with string? Traditional recipe for hurried polenta made from corn flour. How much water is put in and how much corn? How much does polenta boil? All these are questions that young housewives ask themselves, trying to prepare a golden and tasty polenta at home.
Normally I only had to title the recipe & # 8222How to make polenta? & # 8221 but many readers have complained to us that they fail to make at home the traditional polenta that can be overturned and cut (sliced) with thread. Why? Because I make it too thin, too fluid. I also don't like the flowing polenta that sits on the plate like semolina with milk. If the corn is of good quality and the polenta is cooked properly, it is very tasty and so on.
In our house, polenta is rarely made, although we all like it. We just don't have it in the family's DNA, so to speak. My mother does it 2-3 times a year and I can do it once every 2 years. I should listen to my daughter and make her polenta a little more often because she is a great amateur. Especially with milk and cheese.
I perceive polenta as a stand-alone dish, not necessarily as a side dish. We are in Transylvania and here the potato is in power good homemade bread. Next to paprika or stew we make flour dumplings or spaetzle, in German-Austrian style. When it comes to escalopes or other dishes with sauce, it often happens that I quickly boil some simple pasta or rice. I don't really feel like polishing
In Transylvania and Banat, even sarmales are traditionally eaten with pita, not polenta. I was really talking to my friend Laura Laurentiu (culinary blogger at retetecalamama.ro) about how rarely we make polenta at home, even though we both like it. In Banat it is called & # 8222coleasa & # 8221. And that sarmalele served with polenta they appeared in our restaurants after years & # 821790, on the Moldavian-Regatta chain. At home we also eat them with bread.
We followed the historical line and saw that it was not until the 17th-18th centuries that corn reached us, although it was brought to Europe by Christopher Columbus after 1492 (the year of the discovery of America). Of course, on the internet there are always & # 8222dastepti & # 8221 who have the impression that & # 8222mamaliga stamoseasca a food and Decebal & # 8221 & # 8230. The Dacians ate boiled millet and possibly wheat, oats or buckwheat.
Corn crops quickly gained ground in our territory, being easy to acclimatize to various altitudes. Okay, it doesn't get caught in the mountains. & # 8230 That is, polenta is perhaps a kind of & # 8222instant & # 8221 archaic, being very easy and quick to prepare and constituting a hot meal for the population of that time. With bread it is much more complicated and time-consuming: until you make the dough, until you knead it, until you leave it to rise, until you form the breads and until you bake them & # 8230 the day passes. Basque you also need a built-in oven and fuel (wood or coke) to make the fire to bake the bread.
I don't know if the factor & # 8222lenea romaneasca & # 8221 did not intervene in the so rapid adoption of polenta. Bring water to a boil, add some salt and throw the corn in the pot. Stir a little and you're done.
I say this because most European nations have polenta in their traditional menus, even if they call it differently: polenta (Italy), Maisbrei (Germany and Austria), puliszka (Hungary), mamalyga (Poland) or culeşa (Ukraine). But none of the above nations has adopted polenta as fervently as we do, especially in Moldova.
The big problem was the appearance of pellagra (vitamin B3 deficiency), as a result of the unilateral diet, of the diet based exclusively on corn and its derivatives (polenta, porridge, mashed potatoes).
You can read more about the history of polenta here, in a very well documented and written article by Laura Laurentiu.
My mother used to tell me about how my great-grandmother Buia (from Sibiu) made polenta: she put salt water in a cauldron with a thick bottom and poured the mound in the shape of a mound, like a mountain. He waited for everything to boil and then unwrapped the large corncob with the facalet, stirring vigorously until it was cooked. Then pour the polenta on a wooden bottom and it could be served.
The truth is that the corn we buy today in stores is not like the one from the past, ground at the mill. Today's corn is gray, with fine grain and much shortened cooking time. There is also instant corn that boils in seconds.
The polenta is a bit eye-catching, but a young housewife doesn't really know exactly how much corn to put in a certain amount of water. As with rice, you can work with volumes (cups) as long as you keep the proportions: one cup of rice to 3 or 4 cups of water (depending on the recipe). The polenta goes from 1: 3 to 1: 5 (Malay: water). I use the middle line, which is 1: 4. At 250 g of Malay I put 1 L of water. The Malay I buy most often is the Hungarian one, from the supermarket. At least it boils all at once & # 8230 I say this because I took corn that boiled unevenly, that is, some grains remained like sand and gritted in my teeth.
From a more special polenta (with milk and sour cream) you can make sofas for sauteed mushrooms or other vegetables & # 8211 see here.
I give you the recipe for 3-4 servings of polenta. The cooking time varies depending on the malai producer and should be indicated on the package.
Ingredients How to make polenta
1 gray Malayan cane (200 gr)
4 cups water (1,050 ml)
1 teaspoon salt
Preparation How to make polenta
- It is important that when making the polenta use a double / triple bottom pot or a tuci to slowly and evenly transfer heat. So use the best pot you have. In the absence of such a pot, you can use a hob that is placed on the eye of the stove, under the pot.
I also gave in the recipe the exact quantities in grams, respectively ml for corn and water, but I usually do not weigh, I use a classic cup of milk and with it I measure 1 measure of corn and 4 measures of water. From these quantities you will get polenta for about 3 servings.
- Put the corn in a pot, add cold water and salt. Mix well to dissolve the malai in water.
- Put the pot on medium heat and stir slowly until the water starts to boil (when you see a few bubbles on the edge) and the corn has absorbed the water. It will look like a super soft polenta that does not sit on a spoon. Until it arrives, do not stop stirring, otherwise you risk becoming lumpy. You do not have to mix quickly or by force, just pass with a spoon in a slow rhythm on the whole surface of the pot. This process takes just over 5 minutes.
- Once the corn has absorbed the water, turn the heat to low (I use the small eye of the hob). Cover the pot with an anti-splash screen if you have it (polenta sprinkles even when it boils slowly, so an anti-splash screen is ideal to protect your hob). Let the polenta boil like this for 20 minutes. Also about 5 minutes (depending on the quality of the pot used), lift the sieve and stir vigorously in the polenta, insisting especially on the bottom and edges.
- Then put the lid on the pot and let it boil for another 5 minutes. Extinguish the fire. Mix vartos in polenta.
- Now the polenta is ready, it's a softer polenta, which flows slowly from the spoon. It must be served immediately, otherwise it hardens. When I put it on the plates, I proceed as follows: I take a spoonful of polenta and put it in the center of the plate and every spoon I add will come over it. Basically, put the polenta in the same place, and it will stretch nicely towards the edge of the plate, forming waves (see the main picture).
In case you are late with the meal for various reasons, but your polenta is ready, there is a solution to keep the polenta soft for a maximum of 1 hour. Take the polenta pot, cover it with plastic wrap, then cover the pot with a towel and finally put the lid on. Place the pot thus prepared on steam (ie on a larger pot in which you have boiled water, be careful that the pot above does not touch the hot water from the pot below).
1. Malai mixed with water and salt
2. The corn absorbed the water and began to boil
3. The consistency of polenta when it starts to boil
4. Put the anti-splash screen and cook for 20 minutes on low heat
5. The consistency of polenta after 20 minutes of cooking
Szekler stew with sour cream sauce
In the MISCELLANEOUS category from the main bar, you will find the category HISTORICAL RECIPES which groups recipes from my mother's cookbook, published in 1938, written by Sevastos & Co (click HERE for the category). The recipe is ready in a short time, with the polenta, especially when you prepare like me, only two portions. The taste is fresh and traditional at the same time.
Preparation time 10 minutes
Cooking time 20 minutes
- 350 g mutton, veal or pork
- 2 medium onions
- pepper, salt
- 1 lg butter
- 80 g milk
- 80 g sour cream for cooking 30%
- 2 egg yolks
- a few drops of vinegar
- the water
PREPARATION Szekler stew with sour cream sauce
1. Bring to room temperature in time: eggs, sour cream and milk. They do not cook and will cool the food if you do not take them out in time.
2. Make a polenta (hurry is done faster & gt & gt & gt click for recipe).
1. Put the yolks in a deep plate and rub them with a fork or a small fork. Add sour cream and mix. Gradually add the milk and mix well.
2. Put a tablespoon of butter in the heavy pan that does not burn, add a glass of cold water and meat. The fire will be moderate to fast.
3. Add the diced onion and reduce the mixture until the onion is slightly browned. Sprinkle with a little vinegar and turn off the heat. If you use ordinary sour cream, there is no need to sprinkle with vinegar.
4. Just before serving, when you have turned off the heat, add salt, pepper and sour cream mixture over the meat. It does not boil over a fire because it is cut. Heat enough from the pan.
I leave you with links to other delicious stews from the blog:
& # 8211 National stew with polenta - ancient recipe
& # 8211 Gulyas / Gulas Hungarian with meat and potatoes
& # 8211 Beef broth stew with red wine
& # 8211 Beef or pork chop with mushrooms
Liv (e) it!
I'll leave it at that hasty polenta recipe & gt & gt & gt click here
What do we need for the cauliflower au gratin recipe?
- -1 cauliflower of about 1 kg
- -2 tablespoons breadcrumbs
- 50 g butter
- -100 g of cheese or parmesan
- For bechamel sauce:
- -250 ml of milk
- -25 g butter
- -25 g flour (1 tablespoon)
- -white pepper
- -1 drop of nutmeg
- -200 g cheese or parmesan
The diet of kidney patients
Regardless of the conditions in which the food of the kidney patients is prepared, in the household, canteen or restaurant, the meals will be served at fixed hours. The number of meals will be 4-5 per day.
The first meal, breakfast will consist of a snack based on meat, eggs, cheese, associated with milk, tea. If protein restrictions are imposed, the mentioned snacks can be replaced with butter, honey, different fruit jams, etc. At the snack from 10 o'clock, the patient can be offered sandwiches, biscuits, belts, yogurt, cottage cheese, as well as various vegetables.
Lunch, being the main one, will include 2-3 dishes. It will start with a snack or an entree: a vegetable or fruit salad, pudding or vegetable food. But most patients prefer soups or hot soups. As a second course, meat and vegetable dishes will be served, associated with different garnishes, sauces, salads or, in cases where they are allowed, steaks or different garnishes and salads. The menu usually ends with a dessert: cake, pudding, cream, compote or just fruit, possibly fruit juice.
The evening meal will generally consist of pasta dishes, polenta with cottage cheese, sour cream, yogurt, vegetable dishes. When it comes to cooking, it is good to keep certain rules in mind. Food will be used only fresh, good.
quality, kept in proper condition. Vegetables and fruits should be washed in cold water and consumed immediately after cleaning.
To ensure perfect hygiene, food will be boiled in glazed dishes, without defects, or in stainless steel. , to maintain it, to resume its activity, to the satisfaction of those who took care of it, for the happiness of him and his family.
Fried polenta & # 8211 flavored cheese sticks
Fried polenta & # 8211 flavored cheese sticks. Cold polenta fried in a pan, in butter or oil, with aromatic herbs and served with garlic sauce or yogurt sauce. A kind of polenta croquettes. Polenta can be mixed in advance with cheeses (cottage cheese, cheese, parmesan, kneaded cheese, etc.).
I really like it mamaliga prajita in the frying pan. It tastes like popcorn. I always make more polenta to pour some of it into a tray and leave it to cool. Overnight it hardens and the next day it can be easily sliced. Sometimes I make simple polenta but, at other times, I mix it while it is hot with cheese and then I leave it to cool. A recycling recipe of cold polenta. The best polenta is the one roasted directly on the hot plate, like my grandmother's. But who else has the stove? You can also try grilling it on green grass, cut into larger pieces.
It can be used to make sofas for sauteed mushrooms or other vegetables & # 8211 see here.
Classic polenta recipe (more vartoosa) you can find it here.
You realize that you can vary this recipe to your heart's content and depending on the cheese you have at home, each obtaining a different result. These polenta sticks taste different if they are made with bellows cheese, kneaded, fatter telemea, moldy cheeses (camembert, brie, roquefort, gorgonzola) or with various cheeses and hard cheeses (pecorino, emmentaler, gouda, parmesan, etc.) . In addition, the oil or butter in which these sticks are fried can be flavored with various dried herbs: oregano, rosemary, thyme, basil, cumin, etc.
Another flour recipe is the one of & # 8222Shut up and swallow & # 8221 & # 8211 that is polenta with cheese in layers, in the oven, with nests in which eggs are broken. You can find the recipe here.
More recipes for movie nights or football match on TV & # 8211 party menu can be found here.
From the ingredients below you get approx. 6 servings of fried polenta & # 8211 cheese sticks.
Mushrooms stuffed with Torockoi bellows cheese and green onions
Because every meal starts better with a snack, the first recipe with Torockoi cheeses that we propose is perfect as an appetizer. With only four basic ingredients and a little salt for taste, this dish can be easily prepared even by the fewest friends with the kitchen.
Mushrooms stuffed with bellows cheese and green onions
What ingredients do you need?
- Champinion brown mushrooms 500 grams 250 grams
- Homemade butter Torockoi 100 grams
- Green onion 4 pieces
Once you have prepared all the ingredients, all you have to do is put on your kitchen apron and get to work!
While the oven is warming to 180 degrees, remove the mushroom stalk and clean each one. When the mushrooms are ready, place the baking sheet on a tray and place them one by one, sprinkling a little salt. For extra flavor, cut small pieces of homemade Trockoi butter and place them inside the mushrooms. That's it, now you have to put them in the oven and wait 25-30 minutes until they are cooked.
While the mushrooms are in the oven, you can take care of the composition that will bring a smile on the faces of those present at the table. Take the Torockoi bellows cheese out of the fridge and place it in a larger bowl in which you can knead it. Once you have a pasty texture, add over the green onion slices and mix everything together. Now the composition is ready, isn't it so that everything was simple and easy, as I told you?
The last step is to fill the mushrooms with all the composition obtained and let them cool for an hour. We know that appearance and smell make this step difficult, but we promise it is worth the wait! Has the hour passed? Then we can only wish you good luck and hope that you like this recipe as much as we like it!
Corn cake and yogurt
Mix the cornstarch with flour and baking powder separately in a bowl.
Use a wire to blend well.
Add the composition obtained over beaten eggs. Mix everything with the mixer on low speed.
Then add the oil and yogurt and mix well again with the mixer.
Preheat the oven to 160 degrees. In an oven dish measuring approximately 36x25cm, place baking paper on the bottom. Pour the composition into the pan and put in the oven for 50 minutes.
When it is ready, let it cool.
Remove the cake from the bottom and then portion and garnish with powdered sugar.
Recipe video CORN AND YOGHURT CAKE lower: