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Their season is coming to an end (I think :)), but as I had the opportunity to enjoy them, I made the most of them!
- 3 eggs
- a piece of leek
- o mana de ghebe
- half a red capsicum
- 2 tablespoons grated cheese
- salt and pepper to taste
- a few green basil leaves
Preparation time: less than 30 minutes
RECIPE PREPARATION Omelet with ghebe:
We wash the gables very well, drain them from the water and fry them on a stove tray.
Meanwhile, slice the leeks and peppers and heat them in a little oil. Add the fried mushrooms and beaten eggs, seasoned with salt and pepper.
Sprinkle with grated cheese and basil leaves.
Cover the pan with a lid and leave it on the fire for 5-10 minutes.
Serve hot. Good appetite!
Crustade & # 8211 under this name we find a series of dishes that are usually served at the beginning of the meal (entrees) prepared from puff pastry and with various fillings. Typical of French gala cuisine, the crustaceans could not be missed from the dinner offered to the Queen of Great Britain at the Élysée Palace, on April 9, 1957. See details here:
How do we prepare crusts with ghebe?
Prepare a puff pastry beforehand, from which you spread a sheet, fold it and let it cool for a few hours. Peel a squash, grate it and squeeze the juice. the small ones, with the hat as big as the nail, leave them whole. Finely chop a shallot onion and slice a clove of garlic. Cut a carrot into julienne. Melt a tablespoon of butter and sauté the onion and garlic in it, add the carrot and then the mushrooms. Cover the pot and simmer in the mushroom juice. When it is low enough, add two or three tablespoons of a white sauce (a bechamel sauce, for example), a tablespoon of sour cream and mix until it thickens. If you want it to taste more sour, add the juice of half a lemon. For crustaceans, cut the slices out of the foil, 10 cm in diameter. Half of them lightly press them into a smaller diameter shape and place them on top of the others (you should have a whole round of dough underneath, and the second one on top, marked with a second circle). Bake these browned crusts. When they are ready, remove the crustaceans from the oven. You will notice that the middle part, marked by the second circle, is slightly raised. Carefully remove this cap or, if you can, just lift it, setting it aside. Remove the core from the crust and fill instead with the sauce. Place the cap on top.
Find another recipe from the same menu here:
Read the chronicles of gastronomic history of Simona Lazăr HERE and HERE
Polenta with cheese and ghebe
Many times I am asked where my inspiration for some culinary recipes comes from and most of the time, the inspiration comes from the ingredients I see, at the grocery store, in shops, at the sidewalks. The inspiration for the polenta and cheese recipe came when I was visiting Maldar's Mansion. There, a gentleman brings fresh ghebe and at a more than reasonable price. So, I saw the ghebele, I bought them and from there & # 8230 started transporting them to Cluj, with a whole strategy: I kept them in the fridge until the morning, then I took them like holy relics to Valcea , the coach. I arrived, the mushrooms arrived well too & # 8230 I just got on the wrong bus. In the last 5 minutes until departure I realized that I went up wrong and hop down, run away from the luggage troller, see the sunglasses, the scarf, the tablet, the bag. I settle in the good bus, take a deep breath, calm down and realize that my mushrooms have 1 minute left and leave for Calimanesti with another bus than the one I was on. Get off the bus (and yes, of course I got a seat in the back seat, where the worst kids are on class trips, fixed in the corner) to pick up & # 8220ciupearca & # 8221, move & # 8220ciupearca & # 8221 to the good bus and then guard the net so that the eyes on the head are not crushed by the luggage, sandwiches, laptops and juice bottles of those who, thank heavens, had a good place in the bus and right in place of luggage. With the help of his good God, as only he guarded me and my dogs, I arrived in Cluj safely, and I and the mushrooms, which I normally forgot in the taxi I came home with. and I ran after the car to retrieve them. And when I finally saw them whole on the kitchen counter, I said them with some hatred, although they were beautiful and smelled of the forest and everything that is most beautiful in Oltenia & # 8230 I'll make you polenta! And I made them! And how good it turned out!
& # 8211 300g instant corn for polenta
& # 8211 500ml apa
& # 8211 2 tablespoons butter + 2 tablespoons butter
& # 8211 2 eggs
& # 8211 4 tablespoons olive oil
& # 8211 1 small white onion, finely chopped
& # 8211 1 kg ghebe (I weighed them before cleaning them, so there were about 600g left)
& # 8211 ½ link fresh dill
& # 8211 ½ link fresh parsley
& # 8211 4-5 cloves of garlic
& # 8211 salt, pepper
& # 8211 300g bellows cheese
& # 8211 300g mozzarella bilute
First I heated the oven to 180 ° C and greased with a little butter a heat-resistant dish with a diameter of about 20 cm. Then I heated in a pan 2 tablespoons of butter and olive oil in which I first hardened the onion, until it became translucent and then I fried the mushrooms cut into thicker slices, until they browned nicely and all the liquid decreased. Finally, I put the finely chopped greens, garlic and seasoned with salt and pepper. Until the mushrooms are done, you don't have to mix them continuously, because they don't brown nicely anymore, so you can leave them in their place, I made the polenta. I boiled the salt water, when it started to boil I put the corn in the rain, I mixed it nicely and it made polenta in about 3 minutes, because that's how instant polenta is. I then pulled from the heat, I put 2 tablespoons of butter and whole eggs, I mixed well with the whisk and I put the polenta in the prepared heat-resistant dish, I evened it with the spatula (which is good to grease with a little oil, as not to stick the polenta to it and to be easier to level).
I put bellows cheese over the polenta, then the mushrooms, then the mozzarella balls. And I put all this stuff in the oven, about 20 minutes, until the mozzarella browned nicely and the bellows cheese melted and the mushrooms & # 8230.gata, that it was raining in my mouth only as I tell you!
Better to look at the final pictures and take my word for it that it is a delicious food, very good and warm and cold, a food with a childhood aroma and it's as if grandma's hand feels like mixing in polenta. May it be good for you, as it was for us! Kiss you the most!
Ghebele are chosen, cleaned of tails and washed with plenty of cold water.
In the last water, put a little vinegar.
Finely chop the ghebe and put on low heat (without water) with a little salt and cook for 10-12 minutes.
Peel an onion, cut it into small pieces and brown it in a little oil.
Add over the ghebe and simmer together for a few more minutes.
Serve with garlic sauce or make a white sauce with a tablespoon of flour and 400 ml sour cream.
After boiling for another 3-4 minutes, remove from the heat and add a lot of finely chopped green parsley.
The jars that are put in the jar are washed well, simmered for a few minutes then put in clean jars over which pour a hot bait, made of 3 cups (300 ml) water, 1 cup vinegar, 1 teaspoon salt, 10-15 berries pepper and a bay leaf.
Put lids on and cool in the pantry.
They are very good hot, with cold or cold polenta, with hot polenta.
Omelet in the stick
- 2 glues
- 4 eggs
- green dill (half a link)
- green parsley (half a link)
- green spinach (100 g)
- a cube of butter
- 150 g grated cheese
Method of preparation
I put the butter in a pan to melt. After that, I added the beaten eggs with salt and pepper.
Then I added the dill, parsley and spinach, left for about a minute, then put half the amount of grated cheese, left for 30 seconds and then put a paste over.
I left it for 2-3 minutes, after which, with the help of a flat plate, I turned the omelet, then I put the other half of the cheese and the other stick. I left it again for 2-3 minutes and, again, I turned it until it browned! Simple, right?
If you like it, share it with your friends!
For the filling:
Feta cheese, parmesan, sour cream according to everyone's preferences
For the omelet:
Vegetable and pepper to taste
Add the flour as needed to form a thicker pancake batter
200ml mineral water
1 sachet of baking powder
Salt to taste
Method of preparation:
Grate the cheese.
In a bowl, break the eggs, add the vegetables and pepper and beat everything until smooth.
In a frying pan, heat a few drops of oil and put a polish from the omelet composition. Let the omelette brown on one side and on the other the soup, which we take out on a plate.
In a bowl, put the milk, add a pinch of salt, mineral water, egg, flour and a baking powder and mix everything until you get a homogeneous composition.
In a frying pan, heat a few drops of oil and put a polish from the composition of the pancakes. Let the pancakes brown on one side and on the other, then take them out on a plate.
Form the rolls like this, put a pancake spread on a plate, sprinkle grated cheese and parmesan on top, put an omelet over it, sprinkle grated cheese and parmesan again, and cover with another pancake. Roll the pancakes and the omelet tightly arranged in this way. Put the roll formed on a plate and cover with sour cream and sprinkle with Parmesan.
Omelet with ghebe - Recipes
OMELETTE WITH SPINACH AND SPICES MEDITERRANEAN
An omelet full of flavor, minerals and vitamins.
Beautifully colored, tasty and nutritious. What else to ask for an omelet? )
At this recipe there is a risk, to become addicted and this omelet to become your favorite)
Now let's paint)
- Onions - a piece
- Fresh spinach 50 - 100 gr (2 fists each)
- Eggs 3 - 4 pcs
- Turmeric (turmeric) a teaspoonful
- Cumin powder - a teaspoon tip
- Sweet paprika - a teaspoon tip
- Cooking cream - 3-4 tablespoons
- Oil (for frying I always recommend soybean oil or grape seeds)
- salt pepper
MAKING THE PAINTING:
Finely chop the onion or julienne, clean the spinach, wash it and let it drain.
Put the pan on the fire, add the oil, when it is hot, add the turmeric, paprika, pepper and cumin powder, and immediately the chopped onion. Saute the onion until it becomes glassy, then the spinach cut into smaller pieces (depending on your preference, how you cut the spinach, I like the pieces to be neither small nor very large, anyway the spinach tightens), we put over the onion and heat a little, until the spinach is left, then add the cooking cream, mix and leave it on the fire for 2-3 minutes, then break the 3-4 eggs directly in the pan, add salt to taste and mix until the eggs are done. Omelet and ready.
Tuesday's recipe. ZACUSCĂ DE GHEBE (Romanian recipes to your taste)
He is one of the most beloved Romanian recipes of autumn and even if the weather is not in a hurry, it doesn't allow us to make preserves, as if we wouldn't give up. It is not for nothing that it is in the top of Romanian recipes!
I don't know, ladies and gentlemen, what you remember from the autumns of your childhood, but I still have my mouth watering after the squirrels with lizards. And, especially, after the day before their preparation, when I was wandering, with all of the house, through the forest behind my grandparents' house, looking for the wild mushrooms, which grow in the bushes, next to the stumps of the cut trees (to thin the forest a little ).
I always wondered why these wonders grow (which I saw as the herds of kindergarten children, when they went out on clear days in the park intended only for them) only after a heavy rain, why I do not find them, for example, in in the middle of summer (like breadcrumbs, vines, spices and other sponges that delighted my childhood holidays) and we find out that their birth is conditioned by the shade of the forest, the warm bed of leaves and. blessed water coming from heaven.
Well, let's leave this memory with the smell of reeds and forest moss and go back to the kitchen to prepare ghebe zacusca (if you can put it to boil in the tuciul on pirostrii, it will be better!) - learning the tricks of this Romanian recipe.
You need: 2 medium eggplants, 3 large bell peppers, a large onion, 225 ml tomato juice, 60 ml oil, 300 g ghebe, 2 bay leaves, salt and pepper.
Peel a squash, grate it and put it in a bowl on the fire to soften it (without water, because they will leave water).
Bake the eggplant and peppers.
Read on ANTENA SATELOR the details of this delicious Romanian recipes.
Omelette with milk, ghebe and Brussels sproutsFor some time now, I don't make omelets on the fire, but in the oven. I don't know what came to me one morning and I put some sweet cream over the eggs, tossed some ham and green onions and put them in the oven. It was fluffy, delicious and too little.
So I thought I'd repeat the experience for the Electrolux contest (which just ended and we'll find out the results tomorrow).
I just changed the sour cream and the type of eggs.
I made a nettle sauce separately with blue cheese and olive oil. I found, eating of course, that cheese predominates over all other ingredients. But the sauce would be perfect for roast beef or pork and baked vegetables.
Ingredients for baked scrambled eggs
10 quail eggs
100 ml sweet milk 3.5%
60 g of blue cheese
5-6 Brussels sprouts
5- 6 fresh ghebe
freshly ground black pepper
Ingredients for nettle sauce
1 handful of nettles
40 g of blue cheese
50 ml of olive oil
First, turn on the oven and leave it at 180 degrees C (stage 3).
The Brussels sprouts are cleaned to the spotless leaves, their stalks are cut and cut into halves or quarters.
If you do not have a steamer like the one in the picture, it is good to improvise. Namely: put a pot with a little water to boil. When it starts to boil, place a large metal sieve on top, then put the Brussels sprouts and put the lid on. Leave for about 10 minutes.
Break the quail eggs with a knife, put them in a bowl and beat well. Add the milk and continue beating.
Ghebele is cleaned with a knife and a dry cloth or brush. They can be washed of course, but it is preferable to clean them dry because the fungus will absorb from the water in which they are washed.
I used a cast iron skillet (which can be put in the oven). If you have a Teflon one, do not use it unless the handle comes off.
Put the pan on low heat and melt the butter. Remove from the heat, pour the beaten eggs with milk and then place the Brussels sprouts, ghebele and pieces of blue cheese. Put freshly ground pepper. Salt is not needed because it has more cheese than necessary.
Put in the oven and leave for 20-25 minutes.
During this time it is not in vain but the nettles are washed and steamed for about 5-6 minutes. Then put them together with the olive oil, the blue cheese broken into small pieces is blended until you get a fine paste.
The omelette is served hot with a little nettle sauce.
In the end, I want to thank everyone who supported me with likes and comments and encouragement on Facebook or here.
Thank you for trusting me. It was an exhortation to move on with the stages of the competition.
Pork muscles with baked potatoes and ghebe sauce
OK, it's not the happiest combination for those who eat healthy or stick to who knows what diet - recommended by the neighbor's brother-in-law of a second cousin who just returned from… (complete with any country), but it's perfect for eaters everywhere.
Again, the main raw materials are those that are usually forgotten in Romanian freezers.
What do you need?
- A whole piece of pork muscle (300 - 400 g are enough for a lunch for two)
- 5 - 6 whole garlic cloves, peeled
- 4 whole shallots, cleaned (if you can't find them, there are no bathrooms, you can replace them very well with some large chives or even with an onion cut into quarters)
- a large cup (250 mL) of dry red wine from the winery
- a tip of cinnamon knife
- salt and pepper to taste
- 4 - 5 suitable potatoes, peeled and cut lengthwise into thick slices (quarters)
- a cube of butter
- a teaspoon of oregano
- 2-3 tablespoons of olive oil
- ½ kg of frozen ghebe (in season you can use fresh ones, but the labor is high and not justified)
- a small box (200 g) of cream with 35% fat
- a bunch of green parsley.
How do you proceed?
- In a pan greased with olive oil, place the muscle seasoned with salt, pepper and some cinnamon, garlic and shallots.
- Pour a cup of red wine on top, cover the contents with baking paper well soaked in water and place in the preheated oven at 200 ° C.
- After 30 minutes, turn the meat over, reheat the baking paper that covers the tray and put it in the oven for another 15 minutes, then remove the “cover” and leave it for another 10-15 minutes on low heat (170 - 180 ° C ) to brown.
- While the meat is cooking, peel 4 - 5 suitable potatoes, cut them into quarters and place them in a tray with a lid greased with butter. Season with salt, pepper and oregano and bake (cover) for 40 to 45 minutes.
- If you have a large oven or use small trays, you can bake potatoes in parallel with the meat, saving time.
- Put a tablespoon of olive oil in a pan and turn over the frozen ghee, cover with a lid and let it boil in its own water.
- When the liquid has dropped enough, season with salt and pepper.
- Add the cream and bring to a boil. The more fat the cream has, the tastier the sauce will be!
- Add a good handful of freshly chopped large parsley, bring to a boil and the sauce is ready.
A Mouton Cadet 2008 production, served at 14 - 16 ° C (the bottle is opened 45 - 60 minutes before tasting, to release the flavors) goes very well with this preparation.
Have fun and see you healthy again!