Traditional recipes

Cabbage with leeks and beef

Cabbage with leeks and beef

  • half a fresh vase
  • 2 large fries
  • salt pepper
  • 200 gr smoked beef
  • 2 lg sour cream

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Cabbage with leeks and beef:

We put the leek to harden with olive oil. Add cabbage and 2 cups water. Let it boil at the right heat, after half an hour add the smoke. Let it boil until the water drops

It's a really good and fast food. My husband likes it the most !!


Foods allowed and recommended at every main meal

  • VEGETABLES 5% CARBOHYDRATES - VEGETABLES: Tomatoes, Cucumbers, Bell Peppers, Onions, Lettuce, Radishes, Gulii, Arugula, Endives, Parsley, Celery - leaves, Spinach, Nettles, Loboda, Leurda, Artichokes, Valerian, Mushrooms, Zucchini, Eggplants, Beans, White cabbage, rosie, Broccoli, Cauliflower, Brussels sprouts, Asparagus, Bame, etc.
  • VEGETABLES 10% CARBOHYDRATES - ROOTS : Carrot, Celery, Beet, Parsley, Parsley, Leek - to taste in food

Vegetables are recommended to be eaten raw in salads, in soups or defatted soups, or in the form of baked food / grilled / steamed with tomato juice prepared at home NOT commercial broth, without mayonnaise, commercial dressings!


Ionut Susala's recipe: Kobe beef, saffron chateau potatoes, parmesan biscuits, leek and lemongrass rags, lentil sauces and currant sauce

For the knife edge test, Ionut Susala prepared for the jury "Kobe beef muscles, chateau potatoes with saffron, parmesan biscuits, leek and lemongrass chiffonades, lentil sauces and currant sauce". Here is his recipe.

  • 200 g beef
  • 3 pcs. mangetout
  • 1 new cartridge
  • 1 g of saffron
  • 50 g parmesan
  • 30 g leeks
  • 10 g lemongrass
  • 50 g bok choy
  • 2 g sea salt
  • 2 g freshly ground pepper
  • 70 g green lentils
  • 20 g white onion
  • 20 g carrots
  • 2 g fresh thyme
  • 150 ml of red wine
  • 30 g polyfloral honey
  • 300 ml vegetable stock
  • blueberries
  • extra virgin olive oil

For the knife edge test, Ionut Susala prepared the jury & quot. Here is his recipe:

Portion the beef muscle, then set aside. Clean and wash the vegetables.

Cut (brown) the onion and the carrot, then harden them in olive oil. Wash the green lentils and add over the onion and carrot, and then season and add the stock of vegetables and fresh thyme. Peel a squash, grate it and boil it in salted water until it is well done (not too done, it must be firm).

Reduce the wine (it must decrease by 50%), then add fresh currants and honey.

Keep it on the fire until the sauce binds, and then set aside. Separately, sauté, in olive oil, bok choy * and season.

Then put the beef muscle on the grill and mark. Place in the oven for 5 minutes at 180 degrees.

Blanch the mangetout * and, while the water is boiling, make the parmesan biscuits with salamander (finely grated Parmesan and au gratin with salamander).

Put in a well-heated fryer, leeks and lemongrass until golden. After being removed from the oven, the beef is seasoned with salt and pepper.


Beef with gorgonzola sauce and mushrooms

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Beef tartare

1. The meat is cut with a small, fine knife.

2. In a bowl, mix the yolk, mustard, chopped or finely chopped onion, capers, sauces, salt and pepper. Mixing with the whisk, add the olive oil.

3. Add the minced meat to the sauce, add the parsley and season with salt and pepper.

4. Place a portion of tartar on the serving plate, with two tablespoons of meatballs between them. it

1 / 5 - 1 Review (s)

Grated fennel and leek with grilled pork muscles and turkey breast

The long-awaited winter of this year shows its fangs in our country as well. A few snowflakes fluttered in the air. A layer of snow of about 5 mm was barely placed on the hood of the car. My hope of building a snowman with my nephew did not materialize. I just kept my promise. Instead, it is cold at night and cold at night, during the day, to freeze the little one's nose when we go for a walk. The real winters, with frost and snowy mountains, from my childhood years, are gone. Why ?!

Climate, politics and audacity! All these are hand in hand on the bank of Dambovita. It was raining like spring and the floods started. Many specialists say that we humans are to blame for polluting. But we do not take drastic measures with the cutting of forests or with the profiteers, we just complain. Forest laws, hardly adopted by parliament, even if they are lame, are not enacted. Returning to parliament, these laws put an end to their obstinacy. Our great politicians still boast that they have reforested I don't know how many thousands of hectares. Our politicians have the audacity to call on the people to participate massively, through patriotic work, in reforestation as if the common man were responsible for our criminal deforestation. Reforestation should be done with detainees, that is, with those convicted (?!) For the misfortune of destroying our forests. The expense should be borne by the confiscated assets of the profiteers from the severed wood.

Memories, memories & # 8230! Through the years & # 821760, I participated, small and large, in the afforestation of mountains and hills in our area. It was not easy for a child. I was digging holes and foresting. It was a sandy soil, with a smooth slope, without roots and stumps. Today's great reforestation must be done where the mountains and hills have been completely cleared. The places are full of stumps, branches and roots.

So be it, maybe Yes, maybe No! I am sometimes reproached for beating the fields until I start writing the actual recipe. I'm trying to explain to anyone who wants to understand, that this blog is first and foremost a mood, a hobby, not necessarily a book of recipes. Who wants, reads, who does not want, jump over the mood.

My pleasure in cooking is coupled with some skill in handling the knife. My mood manifests itself internally with mixing through pots, pans and dyes.

From my family's recipe book! Vegetable gratin and soufflé & # 8217 are frequently found in my family's culinary preparations. They are served as such by the greedy of the family. They are also part of the favorite garnishes of family gourmets, for some meat or fish dishes.

Ingredients needed in the recipe: a large fennel root, a thicker leek, pork tenderloin, turkey breast, hard mozzarella, smoked cheese, rapeseed oil, fresh butter, coarse salt, peppercorns, dried thyme, rosemary, oranges.

Grill meat preparation.

Pork muscle and turkey breast are cut into thick slices of approx. 1 cm.

The meat is soaked in orange juice, orange peel given on a small grater, rapeseed oil, freshly ground peppercorns, dried thyme, rosemary.

Prepare fennel and leeks for baking as gratin.

The fennel is cleaned of dry leaves and the side with the stem and leaves. Cut into thick slices of approx. 1 cm, using a sharp knife.

Some culinary secret. Fennel leaves if fresh (green) can be used in meat maceration.

The chef's secret! The back of the fennel root is not completely removed so that when slicing, the leaves do not come apart.

Leeks are cleaned of mustaches and dry leaves. Only the white part of the leek thread is used.

The leek thread is cut diagonally, into slices of approx. 1 cm thick.

Ingredients

fennel root,
the white part of the leek,
pork muscles,
Turkey breast,
thyme branches,
rosemary twigs,
oranges.

Preparation of mozzarella and smoked cheese.

Hard mozzarella and smoked cheese are put on the small grater.

Bake fennel gratin and leeks.

Heat a mixture of fresh butter and rapeseed oil in a heat-resistant baking dish.

Place the dish for 1 minute in the hot oven of the stove, ready to bake the gratin.

Fennel slices and leek slices are rolled in a mixture of fresh butter and rapeseed oil.

Place the vegetable pods on the bottom of the bowl as tightly as possible.

Vegetables greased with a mixture of fresh butter and rapeseed oil are seasoned with coarse salt, freshly ground peppercorns and dried thyme.

Place the heat-resistant dish in the hot oven of the stove, at the right heat for 15-20 minutes.

When on the edge of the pot, the vegetables start to brown, remove the bowl from the stove oven.

Sprinkle the cheese on the large grater on top of the hot vegetables. Instantly start melting the cheeses and gratinating the vegetables.

Order of culinary operations.

  • Macerate slices of meat.
  • Preparing leeks and fennel for gratin.
  • Hard mozzarella and smoked cheese are put on the small grater.
  • Leek and fennel slices are baked in half over medium heat, in a little mixture of fresh butter and rapeseed oil.
  • Add the cheese on the leek and fennel slices half cooked and then au gratin the vegetables in the oven.
  • Roast the meat on the grill with a tub of water and spices placed directly on the stove flame. The grill works with the lid on.
  • Assembling and serving the final dish on stretched plates.

The heat-resistant vessel is reintroduced into the stove oven. The aim is to brown the preparation.

Gastronomic options! The fennel and leek gratin can be served as such, with a little greasy cream on top. The gratin can be served as a garnish for a pork and / or turkey steak, prepared on the grill or in a pan.

The macerated meat is grilled.

The slices of macerated meat are placed on the grill provided with a tub for water and spices, placed directly on the large flame of the stove.

The grill is used with the lid on the pan, while frying the meat.

Assembly and serving of the preparation.

The preparation is mounted and served hot, on flat plates.

The preparation is served with peasant pickles, next to it.

This preparation can be served as an option, next to gratin and mushroom salad preserved in vinegar.

Preparation of salad from mushrooms preserved in vinegar.

The mushrooms in the jar drain the preservative liquid and pass through a stream of cold water.

Put the mushrooms in a bowl. Add extra virgin olive oil, finely chopped garlic and finely chopped greens (dill and parsley).

Gourmets and professional gourmets will not refuse a glass of semi-sweet, cold white wine.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I prepared the fennel for the first time, without being sure that the recipe (some influences from the internet and my own adaptations) prepared will be a success or a total fiasco. The result is gratifying. I have some more culinary ideas. At the first opportunity, when I find fresh fennel by gallantry, I will move on to new culinary experiments. I don't see why fennel couldn't become one of my family's favorite vegetables!


Nicusor Crown Recipe: Hot beef roll entrée with asparagus and stuffed mushrooms

The complete list of ingredients and how to prepare them can be found below.

Beef edge roll with asparagus

  • 100 g beef
  • 100 g asparagus only the tips
  • 2-4 rosemary threads
  • Salt and pepper
  • 2-3 threads of thyme

Mushrooms with goat cheese cream

  • 1 piece of mushroom plarie
  • 50 g goat cheese
  • 2-3 lg sour cream
  • 2 cloves of garlic
  • 2-3 dill threads
  • 3 fire chivas
  • Salt and pepper

Leek stuffed with liver

  • & frac12 praz
  • 150 g of liver
  • 2 tablespoons sour cream
  • 2 thyme threads
  • 2 cloves of garlic
  • 50 g butter
  • Salt pepper
  • 50 ml olive oil.

Dutch sauce

  • 3 yolks
  • 3 tablespoons water
  • & frac12 lamie
  • 50 g butter
  • Salt and pepper

Method of preparation:

1. Roll up live muscles
Boil the asparagus al dente. Roast the beef on the grill for 3 minutes on one side, 3 minutes on one side. When the asparagus is al dente, take it out in ice water. Then add butter, salt and pepper and garlic and thyme. The muscle is served with salt, pepper and rosemary. The muscle is made medium, then left to rest for 5-10 minutes. Cut thin strips, put the asparagus and roll.

2. Mushrooms with cream cheese
The hat is washed and allowed to dry. Fry on the grill pan. The cheese paste is made as follows: mix in a blender cheese, sour cream, dill, salt, pepper, garlic, green onion leaves.

3. Leek stuffed with liver
The leek is cut into 5 cm slices. Liver paste: The liver is dipped in butter with thyme, salt, pepper, garlic. When they are ready, put them in a blender and add more cream. Put the composition in the pos and fill the leeks. The leek is baked for 15 minutes at 200 degrees.

4. Dutch sauce
Put the yolks with water in a bowl and beat well. After they are well homogenized, they are put in a bain-marie. And mix well until it starts to thicken. Remove from the heat and add the lemon and butter and salt.

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Burger with cabbage, pork muscles and herbs

Burger with cabbage, pork muscles and herbs from: cabbage, pork, onion, salt, black pepper, ketchup, mayonnaise, buns, herbs, tomatoes or carrots, oil, garlic.

Ingredient:

  • 1 small cabbage
  • 600 g pork muscle
  • 2 onions
  • salt
  • ground black pepper
  • 3 tablespoons ketchup
  • 3 tablespoons mayonnaise
  • 6 digits
  • aromatic plants
  • slices of tomatoes or carrots for garnish
  • 3 tablespoons oil
  • 3-4 cloves of garlic

Method of preparation:

Wash the meat and then cut it into cubes of about 2 cm. Peel an onion, grate it and fry it in a pan with hot oil together with the meat.

When the meat has penetrated, add the garlic, previously cleaned and cut into slices, salt and pepper to taste. Stir and remove the pan from the heat.

Peel the cabbage and any leaves. Finely chop the cabbage and scald it with enough water to cover it, then boil it for 6-7 minutes. Drain the cabbage and strain it through a stream of cold water.

Mix boiled and chilled cabbage, mayonnaise and herbs. Cut the buns into two slices, horizontally and fry them a little on the grill.

On the lower halves, spread the cabbage, meat, ketchup, then the cabbage again. Cover with the other half of the bun and garnish with slices of tomatoes or carrots.


Cabbage with leeks and beef muscles - Recipes

pemmican FROM MUSCLE OF BEEF WITH GREENS

This pastrami is the easiest way to make a pastrami. easy to make, the taste can be given according to everyone's preferences, and without too much hassle. anyone can easily reinvent it, adding the desired greens and spices)

QUINTESSENCE :

  • 1 kg of beef muscle (the best muscle is Argentine)
  • 50 ml of olive or grape seed oil
  • Coarse salt - to taste
  • Pink pepper, black pepper
  • Hot peppers (chilli)
  • Dried greens (tarragon, parsley, oregano, dried green onions, coriander)
  • Caraway
  • Thyme or rosemary - optional

ALCHEMY :

Prepare the beef muscle, cut the thinner part of the muscle - the width does not matter, but the height should be around 3-4 cm, clean the skins, if necessary.

Grease the cut and cleaned muscle with olive oil or grape seed oil.

Make a mixture of salt (salt should be put more, to last longer, not to spoil. However this pastrami is a little saltier and serve thin strips, a little), pink pepper, black pepper, cumin little), hot peppers (chilli), and dried greens (these can be to your liking, but the base is: parsley, tarragon, oregano, dried green onions, coriander)… otherwise, we can put a little thyme and rosemary, but very being aromatic, they must be used in very small quantities.

After you have greased the muscle with oil, apply it through the prepared mixture on all sides, so that a thin layer of the mixture remains on it. then you make a hole in one end, catch it with a thicker string or thread and hang it somewhere cool, for a week / 10 days. depending on the size of the muscle.

Anyway, it will fall out of the mixture on it, when it dries. when you can't feel like it anymore, or are you curious to see if it's done or not ?! Cut a strip and see how the muscle is. )

After a period of one week / 10 days, you can keep it in the refrigerator in a plastic bag or foil. if it has enough salt, it lasts 1-2 months without spoiling. )

This is the simple method, there is another method, more complicated, in which the muscle is kept in salt water for 15 days, then 3 days in cold air and then it is covered with spices and greens! But we choose the easier way)


Video: The best leek, cabbage and minced meat oven dish. Dominiques kitchen (December 2021).