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Pork Stew with Beer and Vegetables (Video Recipe)

Pork Stew with Beer and Vegetables (Video Recipe)


We cut the pork into thin slices.

Cut the pepper into strips and the pickled cucumbers into rounds. Finely chop the onion. Cut the tomatoes into slices and remove the seeds.

Prepare the stove and pan in which we put a cube of butter. Over the melted butter add the onion, mix and harden until it becomes slightly transparent, then set aside.

Prepare a large pan in which we put the remaining butter. In the melted butter add the pieces of pork, mix and fry them until lightly browned on both sides.

We put the hardened onion and the paprika. Break the bay leaf and season with salt and ground pepper. Pour the beer over it, mix and let it boil covered for 30 minutes.

Put the peppers, pickles and tomatoes, mix and simmer for another 5-7 minutes.

Pour the cream on top, mix and boil everything for 2-3 minutes.

Taste, season (if necessary) and turn off the stove.

Serve with boiled potatoes or rice.

GOOD APPETITE!


Ingredients

Step 1

Pork steak with mozzarella and vegetables

1. Salt the fillet, roll and bind. Place in a pan with oil and spices. Brown over low heat, turning on all sides. Add the wine and put the lid on, continuing to boil until the wine evaporates, another 25 minutes.

2. Meanwhile, in a separate bowl, boil the carrots and potatoes in salted water and cut into small pieces, leaving them al dente.

3. After the steak is penetrated, remove it from the pan and remove the thread with which it was tied. It is cut into slices, but not completely, so that it cannot be detached from each other. A 1 cm long slice of mozzarella is inserted between the slices of meat.

4. Keep half of the sauce and fry the peas in the other half. After 10 minutes, add the rest of the vegetables and salt.

5. Place the steak in a tray and the vegetables around it, over which the rest of the sauce is poured. Bake everything in the preheated oven at 180 degrees C for 15 minutes.


Salads prepared in the waffle maker

Are you tired of sweet and want something salty, or are you about to throw some older cheese out of the fridge?
I present you my version of the salads prepared at the waffle maker, or waffles, good to serve with a glass of beer, or, as in my case, a cup of yogurt.

I didn't have the shape of the saltines, but I baked them very well in the form of waffles, but they can also be baked in the pan, in the oven.
I wanted it to have that shape with the squares that the waffle maker has.


[ingredients title = & # 8221Ingrediente & # 8221]

  • 500 gr Telemea cheese mixed, salted
  • 150 gr butter
  • 600 gr flour
  • 2 eggs
  • caraway

[preparation title = & # 8221Preparation & # 8221]

Here's how easy it is to prepare these salads prepared with a waffle maker!

Add eggs and sprinkle with plenty of cumin, then mix the composition by hand.

We start to gradually incorporate the flour and we stop when the dough no longer sticks to my hands.

Cover the dough and let it rest for 30 minutes. Then we form balls, which we stretch as far as the hole of the waffle shape.
Insert the device into the socket and set the button to maximum. When the green LED warns us that it has warmed up, place the dough inside and press well.

We are careful not to make the salads too thick. But not too thin, because it will separate the shape into hearts, or squares, as you have the shape.
During baking, we no longer pay attention to the green LED, we leave the saltines in shape until they brown nicely and evenly.
We lift the lid from time to time and look at them.

I sacrificed the salt first, tasting it to see if it is cooked.
It took about 5-6 minutes to bake at the first salting, then the time was shortened.
From my dough resulted 14 salted.
As I said, they can also be baked in the oven, shaping them into different shapes, round or sticky.
If we choose to bake them in the oven, we can grease them with egg yolk on top.

You can also follow my recipes on the page Facebook, but I'm waiting for you with culinary surprises and on Instagram.


Video recipe: Pork with pineapple and vegetables & # 8211 Chinese food

My dear ones, I don't know if I will win or not the contest in which I entered a video recipe, but I know for sure that I got a lot of enthusiasm about turning the kitchen into a set. And how it so happened that my daughter had a craving for Chinese food, obviously, today's film has such a subject exotic recipe. I scoured the internet from overseas and countries in search of a recipe that could be made with what is in the kitchen and pantry stock. I confess that I combined about 3 recipes, all of pork with pineapple, but different in that it lacked or appeared in addition to an aroma. Finally, I chose the favorite (and available) ones and I managed a delicious dish (my husband thinks he didn't eat so well at any Chinese restaurant) and it was ready in 15 minutes.

All the specific Chinese ingredients are available in any supermarket and the music in the background & # 8230 eee, also brings a note of specificity, well what, let's not have fun, just eat ?!

Ingredient:

(for 4 people, preparation time 15 minutes)

  • 450 grams of diced pork (pulp)
  • 200 grams of pineapple from compote, drained from the juice (cubes)
  • 2 carrots
  • 1 onion
  • 1 red or green bell pepper
  • 1 clove of garlic
  • 30 grams of fresh ginger
  • 1 tablespoon starch
  • 3 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 3 tablespoons light soy sauce
  • 1 tablespoon grated sugar
  • 1 tablespoon rice vinegar (or a white wine vinegar)
  • greens: parsley or (preferably) green onions

Follow the instructions for preparation video recipe From lower:


Pork stew with beer and vegetables

ingredients
1 kg of pork fillets (go and shoulder, leg, chop or muscle), 300 ml of beer, 3 onions, cleaned and washed, 2 colored bell peppers, cleaned and washed, 2 peeled tomatoes, 4 pickled cucumbers, 5 tablespoons with sour cream, 2 cubes of butter, a bay leaf, paprika (hot or sweet), salt, freshly ground pepper

Difficulty: low | Time: 1h 15 min


Small recipes. Little "royal" (for May 1)

The recipe for mititei is a topic of the day & # 8230 of May 1. Do you think that the little ones, the little ones, are an exclusive preparation of the working class, but you are wrong! Even the kings ate from them. The last cook of the Royal House, Iosif Strasman, used to prepare them for the country celebrations, in the time of Ferdinand, Carol II and Michael I. We will present further their recipe and history!

And this time, Strassman imposed his recipe: equal amounts of pork and beef (or only beef, from the nape of the neck), then the juice taken from the kidneys of beef, salt, spices (spice, he notes , without specifying exactly what spices it is & # 8211 we know that he liked the taste of thyme, which he added in many of his dishes), pepper, garlic sauce, a little beef broth, egg white , beaten well (to bind) and very little baking soda & no more than 3 grams per kilogram of meat. A few tips: the meat must be passed through the machine twice after the mixture has been made, it must be placed on the ice for two or three hours (I think that today it is enough to keep it in the freezer). And, in the absence of the French mustard, seasoned with eleven herbs, which Strassman used at the time, turn to your favorite brand.

Read more details on ANTENASATELOR.RO.


Meat and Vegetable Stew

Peel a squash, grate it and cut it into thin slices. The zucchini is washed with cold water, wiped, the heads are cut and then cut in half lengthwise and then cut into larger cubes.

Leeks (only the white part), wash thoroughly with cold water to get all the sand / soil out of the leaves, squeeze out excess water, cut in half lengthwise and then cut into thin slices. Put the 2 tablespoons of olive oil in the pan, add the leeks, garlic cloves and after 1-2 minutes add the chopped carrots. Sprinkle a little salt and pepper and mix for about 5 minutes, then add the pork cut into appropriate pieces.

Meanwhile, drain the tomato sauce and add them over the onion and carrot plus a tablespoon of broth. Drain the peas from the canned water and rinse it well with cold water and then add it over the other ingredients. Add 1/2 glass of hot water and simmer for about 15 minutes. I had leftovers from the farro soup and a celery stick and I put this one together with all the ingredients in the pan. At the end, put the zucchini to boil, the chopped parsley (or dill) and leave for about 10 minutes.

I took out the celery stalk and the garlic cloves and threw them away after they boiled! At the end, taste and if necessary, add salt, pepper or a little vegeta.


Pork stew the Crock-Pot 4.7 L Digital

Today's recipe - Pork stew with vegetables at Crock-Pot 4.7 L Digitalis a recipe we propose to you for the family Christmas meal. I say we propose it to you, but in fact I speak on behalf of Sergiu, because Mr. Don is the one who proposes the recipe to you today!

I told you about my love for the Crock-Pot slow cooker throughout the existence of the blog. But today I want to tell you about Sergiu's love for Crock-Pot, the most loved and used appliance in our kitchen! Sergiu calls him "the bachelor's pot", not because he had a slow cooker when he was a bachelor, but because he wanted one with all his heart! You will realize how important this recipe is for him and how much he likes it, if he "broke" a glass of his best red wine, to give even more taste to the stew!

Pork stew with vegetables at Crock-Pot 4.7 L Digital - A recipe for the whole family!

I must admit that it is about the 5th time I prepare this stew recipe. It really is a favorite of the whole family and we usually prepare it for Sunday meal. On Sunday morning we prepare the ingredients, put them in the Crock-Pot and you're done! See you right at lunchtime!

It is a stew so full of flavors and so delicious! It goes perfectly with polenta and, of course, with a bowl of pickles! We warmly recommend our (Sergiu's) recipe for a family Christmas mealâ & # x20AC; & # x2122;


Pork stew with beer

  • about 800 g of pork leg
  • an onion
  • half bell pepper
  • a quarter of celery
  • 300 ml drink
  • a large spoonful of lard
  • 2 teaspoons of paprika
  • a piece of bacon (if the pulp is not greasy)
  • a piece of sausage
  • green parsley
  • salt
  • pepper

Finely chop the onion and fry in lard. When it becomes glassy, ​​add the paprika, leave it for a few more seconds, then add the pepper and celery, finely chopped.

After they have hardened a little, add the meat, cut into cubes. Leave it for about 10 minutes, then add the beer and cover, letting it boil for about 15 minutes.

Then I put the bacon, cut into cubes and the sausage, cut into slices, I left it to boil for another 30 minutes.


SOS TZATZIKI - EASY AND QUICK RECIPE

It's only been a few days since I made this wonderful tzatziki sauce - an easy and quick recipe that can be prepared at any time with a good steak or a "barbecue" for a family holiday. You are probably wondering what else to eat a tzatziki sauce or what the tzatziki sauce works best with. If you ask a member of my family, tzatziki sauce goes well with anything, not just steak. It goes well with baked potatoes or grilled mushrooms, goes well with salads and can be served even with raw vegetables.

But let's not forget that it is an excellent Greek sauce that can be served as such for an aperitif or a snack. And I won't tell you how well it fits a piece of bread like at home mom or how much freshness you give to them Fried zucchini. It is an easy and quick recipe that you can make in just 10-15 minutes and you can boast a homemade tzatziki sauce that is much healthier and fresher than the one you saw on a store shelf.

How to prepare tzatziki sauce - quick and easy recipe

Ingredient:

  • 250 gr. fat yogurt
  • 200 gr. cucumbers
  • 1 tablespoon olive oil
  • And the garlic puppy
  • 2 tablespoons lemon juice
  • 1 bunch of fresh dill
  • salt and pepper to taste

Preparation method:

1 To start, put a cucumber of about 200-250 gr on the large grater. or 2-3 smaller garden cucumbers. Luckily I have some from the country garden. They are not too big, but they are ideal for this recipe because they have almost no seeds. However, they can be removed with a spoon very easily.

2 It is not mandatory to peel cucumbers unless you like them or you feel that they may be bitter. It sometimes happens to the little ones, so I recommend you taste them first. Sprinkle a little salt on top and set aside for a few minutes to drain.

3 Meanwhile, put in a bowl about 250 grams of yogurt as fat as possible. Greek yogurt is ideal, it is not for nothing that this is a Greek recipe, but if you do not have it at hand you can use another kind of yogurt that you can drain the whey in a thick sieve or through a gauze cloth.

4 Squeeze the grated cucumber well and add it over the yogurt then add the juice of half a lemon. If it is too big, use about a tablespoon of juice because you can adjust the sour taste at the end. Put a tablespoon of olive oil then sprinkle about 2 tablespoons of freshly chopped dill. It is an ingredient that cannot be missing because it is characteristic of an authentic tzatziki sauce, so I recommend that you do not replace it with dried dill or parsley. For those who want, you can possibly put some chopped fresh mint leaves, but as we don't always have it at hand, we didn't focus on it.

5 Prepare a smaller grater and grate a clove of garlic over the bowl. Season with salt and pepper to taste and ready. It's time to combine all these wonderful ingredients, but I warn you that the smell is already very appetizing. It would be advisable to refrain and let the bowl cool for at least 30 minutes, so that all these wonderful tastes blend better.

6 Serve as is or in a pita with lamb meat cooked slowly in the oven. It is ideal in a stick with chicken or pork, but also as a main sauce for your favorite vegetables.