Traditional recipes

Glazed veal meatballs

Glazed veal meatballs

  • 800 gr boiled veal (left over from soup)
  • 4 boiled carrots
  • 1 zucchini
  • 2-3 tablespoons butter
  • 3 tablespoons breadcrumbs
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons finely chopped parsley
  • 2 eggs
  • for glaze:
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon hot pepper or any other spicy sauce
  • 1 tablespoon sesame seeds
  • pt served: basmati rice

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Glazed veal meatballs:

Boiled veal, cut into pieces, chop or chop with a food processor. Add butter, salt and pepper and finely chopped parsley. Mix with the robot. Put the meat in a separate bowl. Put boiled carrots and diced zucchini (raw) in the bowl of the robot. Chop the vegetables, add over the meat, eggs, paprika, breadcrumbs, salt and pepper if needed. Mix, form meatballs with wet hands, put in the large tray of the stove lined with baking paper. Let it rest for 15-20 minutes. Place the meatballs in the oven at 180 degrees for 20 minutes or until golden brown on top. Meanwhile, prepare the icing: mix all the ingredients, and grease the baked meatballs with a brush. Bake for another 5 minutes. We served them with a simple garnish of basmati rice. Good appetite!!!


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Glazed veal meatballs - Recipes

Ingredient: For 4 people: 4 veal ribs with bone, oil, salt, pepper, spices for veal steak, aluminum foil.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Wash the anchovies. Grease with oil, add salt and pepper and spices to taste. Fold each antricot in aluminum foil and place it in the oven tray, which has previously been heated. Leave it in the oven for about 20 minutes. When they are ready, take them out of the foil and put them on the plate with the sauce left by the meat. It is much tastier than grilled steak.
Serve with french fries and remoulade sauce.



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eMag!


Chiftele à la Arhi

You know I'm greedy. When I saw at Arhi the clip in which he prepares the meatballs (and tells them in a special way) I knew, I felt that I had to make them too. Because the man has the gift of storytelling - and I, while watching him, smelled in my nostrils the scents of Bucovina's roasts.

ingredients (as I used them)

  • 500 gr pork (fat cutlet, boneless)
  • 500 gr veal (leg)
  • 4 green onions
  • 5 cloves of garlic
  • 100 gr pesmet
  • 2 eggs
  • 1 bunch of dill
  • 2 potatoes
  • salt pepper
  • oil (for frying)

I preferred to chop my own meat, with a village & acircr. Mai & icircnt & acirci, on the pork one.

In an bowl, I mixed the meats, the two potatoes (peeled and grated), finely chopped green onions, crushed garlic, breadcrumbs, the 2 eggs and dill - also chopped.

I mixed everything with m & acircna, musai with m & acircna. & Icircndlongat, to stir like the world.

Then I added salt and pepper and mixed again. When it was homogenized, I pressed with my palms to let the air out.

I made some bigger balls. I didn't give them flour, because I have a problem with toast.

Then I fried them in a frying pan with hot oil. I & icircntors them, I made sure they penetrated well (because I told you, I made them big).

I took them out into a bowl, let them run out of oil.

Next to them, I made some simple baked potatoes with a little rosemary.

They reminded me of my childhood meatballs, the smell of my mother's kitchen. They were great. Good appetite :)


Cookies glazed with chocolate and strawberries

Cookies glazed with chocolate and strawberries from: margarine, sugar, honey, eggs, cinnamon, flour, starch, cocoa, salt, vanilla sugar, walnuts, strawberries, household chocolate.

Ingredient:

For the dough:

  • 250 g margarine
  • 100 g brown sugar
  • 2 tablespoons liquid honey
  • 1 or
  • 2 yolks
  • 1/2 teaspoon cinnamon
  • 250 g flour
  • 150 g cornstarch
  • 1 tablespoon cocoa
  • a pinch of salt

For meringue:

For decoration:

  • 100 g fried and chopped walnut kernels
  • a few big strawberries
  • 50 g dark chocolate
  • 50 g white chocolate

Method of preparation:

Prepare the dough like this: Margarine, at room temperature, cut it into cubes, then mix it with a pinch of salt, sugar and honey until you get a creamy mixture.

Stir in the egg and egg yolks, then add the flour mixed with the starch, cinnamon and cocoa. Mix at maximum speed, then put the obtained dough in cellophane and let it cool for 30 minutes.

Prepare the meringue as follows: Mix the egg whites with a pinch of salt, then with the sugar and vanilla sugar, until you get a strong meringue that you cool. Between two sheets of cellophane, spread the dough from the refrigerator as evenly as possible, in a layer 4-5 mm thick.

Cut with a shape discs with a diameter of 4-5 cm, which you place the greased tray, slightly spaced. Grease them with meringue and sprinkle toasted and chopped walnut kernels on top. Bake the cookies on the right heat for about 10 minutes.

Decorate like this: After they have cooled, glaze the cookies with melted dark chocolate, and place half a strawberry on top (washed under running water and lightly wiped with a napkin).

Pour melted white chocolate over the strawberries. Let the cookies cool for a few minutes, to harden the chocolate a little.


Coconut glazed cookies

Coconut glazed cookies from: butter, corn, flour, sugar, coconut, lemon.

Ingredient:

For the dough:

  • 100 g butter
  • 25 g fine corn
  • 75 g wheat flour
  • 25 g powdered sugar
  • 50 g coconut

For the glaze:

To be served:

Method of preparation:

Mix the soft butter with the cornstarch, then add the flour, sugar, coconut and mix with your fingers, forming small steaks by hand.

Place in the baking tray lined with baking paper and press with the back of a fork.

For the icing, mix the sugar with the egg whites and, when it has become a paste, add 5-6 drops of lemon juice.

After the cookies have cooled, decorate with a fork passed through the glaze and sprinkle with coconut flakes.


Glaze

Cake with glazed apples and almonds, hmm, as good-looking as it is delicious. The taste of apple combined with cinnamon and the wonderful almonds covered with a glaze hmm .. of caramel, makes this dessert the star of autumn.

Sift the flour into a bowl in which we add a little salt, 100 g sugar, not too sweet so as not to make the dough heavier, add vanilla and lemon peel.

Heat the milk, meanwhile add whole eggs (3) and beaten egg yolk in the flour bowl. With a little sugar, dissolve the yeast that we add over the eggs. Start kneading lightly, gradually incorporating the warm milk (if you need more, you can add more or less).

Melt the butter without burning and it is too hot, incorporating it into the dough little by little when you are at the end. Knead the dough well enough to have a fine texture. Add the oil at the end, knead more and you can absorb it in the dough and leave it to rise for 20-30 minutes.

The apples are cleaned and put on the grater with large meshes. Squeeze the juice from them and harden them in a pan with 150 g of sugar (to taste) on a slightly higher heat, taking care to always mix in them. When the juice has evaporated, cool the composition and add: cinnamon a teaspoon, cloves a teaspoon tip, vanilla sugar to highlight the flavors.

2 not too big cakes should come out of the dough. Divide the dough in 2, spread a large sheet and add apples spreading all over the surface. Roll the sheet a little tighter and cut in two the roll that you will weave in 2, carefully put it in a tray lined with paper and a little oil. Put the sliced ​​almonds on top and grease the cake with a beaten egg. Bake at a temperature of 180 degrees for 40 minutes. Grease with icing when removed from the oven and it is a little softer. Good appetite!

Glaze

Melt the sugar, add the butter without burning, turn off the heat and add the milk. Mix well to incorporate to become a greasy icing and not too hard (to flow a little). Allow to cool and brush the cake when it is removed from the oven.


Lebanese sweet potato & # 8211 Traditional Lebanese recipe. Truly phenomenal

First, finely chop the onion and parsley and mix them well with the meat then add salt, pepper and cinnamon (be careful, not much, a teaspoon tip, because it has a strong taste and aroma).

Sliced ​​tomatoes are placed in an ovenproof dish greased with butter or oil. The second onion is cut into small pieces and placed over the tomato slices.
From the meat dough, large meatballs are formed with the greased hand and placed on top of the onions and tomatoes in the bowl. Bake at 180 degrees until the meat is cooked through.

While the meat is cooking in the oven, mix the tomato paste with 500 ml of water until it forms a sauce that you pour over the vegetables and meat from the oven, when the meat is cooked.
Peel the potatoes, cut them into thicker slices, then fry them briefly on both sides.

When the tomato sauce has dropped into the bowl in the oven, place the slices of salted potatoes and pepper over the contents of the bowl and put back in the oven until the potatoes turn golden.


Beef - 191 recipes

Beef recipes. Our selection of delicious beef dishes.

Beef is also commercially available under the name of beef. Under this name it is understood that beef can also be found. It is good for the chef to know what the differences are between one and the other.

Beef, for example, is bright red and tangy to the touch. The ox is a little harder, more consistent to the touch, because the animal has been put to work and its muscles have developed more.

Beef and beef have fat and marrow white-yellow, marbled, with large cells. They have a pleasant and strong taste and smell. Bull meat, for example, is very difficult to find in stores. It is good to know that it has a dark red color, with blue reflections, it is strong, with thick fiber, white fat and masculine scent. It is used in the sausage industry as a good binder.

Also included in the beef category is veal. If the animal was fed only milk, then the meat that comes from it will have a pale, whitish color and a raw appearance. Veal fed with grass has a changed color. It's pink, but still raw. In general, it is soft to the touch, with a clean, white-yellow fat, with a raw smell and a slight smell of milk, with a pink bone marrow. Calves up to one year old are also called calves. Beef has a suitable consistency. It is light red, with a white fat, slightly yellowish, marbled. It has a smell and taste specific to the young animal.


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.


Video: Σουγάνια Μυτιλήνης κρεμμυδοντολμάδες - Konstantinas kitchen (December 2021).