Traditional recipes

Potato dish with brussels sprouts and sausages

Potato dish with brussels sprouts and sausages

The potatoes are washed and boiled with the peel. After they have boiled, leave them to cool a bit, then clean them and cut them into 4.

The brussels sprouts are washed and boiled for 10 minutes in water with a cube of knorr and coriander seeds.

Cut the sausages into thin slices and fry for a maximum of 5 minutes.

In a yena bowl, put the potatoes, cabbage, sausages and spices to everyone's liking, and mix well. grate the cheese on top and bake for 15-20 minutes.

Serve hot with pickles or various sauces

Great appetite


Potatoes with cheese and sausage

I finally got to shopping, but I opened the fridge and it's still empty. I don't really understand what I bought, as if I saw some Brussels sprouts in the basket, I have no idea what I will do with it considering that tomorrow the menu is already made and includes beans with sausages. For the beans, I didn't see much in the basket, except for about two sausages. I know for sure that I have dried beans at home (I remember to put it in the water tonight), and I hope to find something else in the cupboards.

Anyway, for today's plate I only bought a piece of cheese with mold because some sausages were still in the fridge and a piece of soft cheese, Parmesan is never missing.

So, I took some potatoes from the warehouse, prepared them and fried them in olive oil and a little butter in the wok pan. Simple right? It seemed so to me.

I prepared the cheeses, I can't tell you in grams, I put about what I thought would be enough for 2 people, and I put them in the melting pot. Basically I had Parmesan cheese, French soft cheese, cheese with a little butter and a little milk.

Meanwhile, the potatoes are fried

I put the 4 sausages I had in the same pan, cut as for the grill and let them brown a little and open the cuts made with the knife.

I put the potatoes on the plate, the melted cheese over them and the sausages on top. Turret! HI HI


Delicious recipes with Brussels sprouts

Brussels sprouts (Brassica Oleracea Gemmifera) is a biennial plant, from the same family as cabbage, cauliflower and broccoli. It originates, according to some authors, from northern Europe, being cultivated before 1200 on the territory of today's Belgium. According to others, it comes from northern Italy, referring to the fact that it was one of the delicacies of ancient Rome.
(An article by Maria Vekas)

The first written reference dates from 1587. During the sixteenth century it had a special popularity in Belgium and the Netherlands, from where it spread to neighboring countries with temperate climates. She was taken to America by the French who settled in Louisiana. In the delta conditions found here, they have developed a variety with a diameter of 5-6 cm., Still preferred by Americans today, while in Europe, Brussels sprouts do not exceed 4-5 cm.

Rich in potassium, sulfur, iron, manganese, chromium, calcium and vitamins - A, B and C -, Brussels sprouts have an extraordinary effect on the pancreas, improving insulin secretion, and, due to the content of manganese, chromium and other minerals, play an important role in curing diabetes.

It can be eaten raw, in salads or au gratin, sauteed in butter or boiled and served with sour cream or white sauces, in meat or other vegetable dishes.

Here are some recipes based on Brussels sprouts:

BELGIAN SOUP

ingredients (6 servings-90 '):
50g. Butter, 400g. Brussels sprouts, 1 sprig of leek, 1 celery, 1 potato, 2l. meat soup (poultry or beef), 250ml. milk, 4 eggs, 100ml. smanatana,
10g. ground nutmeg, salt, pepper

Method of preparation:
1. Take 6 greens and boil them in boiling salted water for 10 minutes. Remove and cool under running cold water so as not to soften. They will be used for decoration.

2. Melt the butter in a higher pan, add the finely chopped leek, celery cut into 5 mm slices. thickness and the rest of Brussels sprouts. Saute for 5-6 minutes without browning. Season with salt, pepper and nutmeg. Add the sliced ​​potato, meat soup, milk and 2 cups of water and cook all the ingredients for 45 minutes, until the cabbage is very soft.

3. Remove the vegetables from the pan, put them in a blender to obtain a fine puree. Put the puree back in the pan. Separately, mix the cream with the yolks and incorporate into the vegetable puree. Put the pan on the fire and let it boil for approx. 3 minutes. Add the separate boiled cabbage to heat and serve immediately.


BRUSSELS CABBAGE BLOW

ingredients (4 servings-40 ’):
400g. Brussels sprouts, 2 tomatoes suitable for large, 1 onion, 50ml. oil, 1 cube beef soup, 200g. Telemea cheese (cow or sheep), nutmeg, hot paprika, salt, pepper

Method of preparation:
1. In a yena bowl, place the Brussels sprouts, cover with water and add salt, pepper and nutmeg. Cover the dish and put for 10 minutes in the microwave. Keep a cup of cabbage soup.

2. Scald the tomatoes, peel and cut into cubes. Chop the onion. In a pan, prepare the sauce: cook the onion in oil for 4 minutes, over low heat, then add the tomatoes and cook until soft. Separately, in a bowl, mix 1 cup of water with the soup cube and 1 cup of cabbage soup. Bring to the boil for 1-2 minutes, add the Brussels sprouts and cook for another 5 minutes. It goes well with salt, pepper, hot paprika and nutmeg. Pour everything into the Yena bowl, grate the Telemea cheese on top and bake in the oven over medium heat for 20 minutes and the cheese turns brown.


BRUSSELS CABBAGE GLAZED

ingredients (4 servings-30 '):
800g. Brussels sprouts, 150ml. dry red wine, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons starch

Method of preparation:
1. Cut the tails near the back and then grow the cabbage at the base in a cross, with 2 5 mm cuts. depth.

2. Mix wine, honey and soy sauce in a bowl. Put the mixture in a saucepan, bring to the boil, add a cup of water and Brussels sprouts and cook covered for 15 minutes on low heat, stirring constantly. Remove the lid and continue cooking for another 10 minutes.

3. Dissolve the starch in a little water and add to the cabbage mixture, stirring constantly, until the sauce thickens, approx. 5 minutes. Serve immediately.


BRUSSELS CABBAGE CALITA

ingredients (6 servings-30 '):
700g. Brussels sprouts, 100g oil, 1 lime, salt, white pepper

Method of preparation:
1. Cut each cabbage in half, then cut the fidelita in half.
2. In a deep frying pan, melt the butter over high heat and add the chopped cabbage. Season with salt and white pepper. It cooks approx. 5 minutes until it turns brown. Add 2 tablespoons of water, reduce the heat and continue sautéing for another 4 minutes until the cabbage is soft. Remove from the heat, grate the lemon and add it along with the lemon juice, stirring. Serve immediately.


BRUSSELS CABBAGE WITH HAZELNUTS AND ORANGES

Ingredient:
450g. Brussels sprouts, 75ml. olive oil, 1 onion, 2 tablespoons Dijon mustard, 200ml. chicken soup, 150ml. orange juice, 50g. hazelnuts,
1 orange, 100g. white raisins, ½ teaspoon thyme or oregano, salt, pepper

Method of preparation:
Boil Brussels sprouts in salted water for 3 minutes, from the moment the water boils. Remove the cabbages and place in a plastic strainer and then under a stream of cold water.
2. Put the raisins in the orange juice to soften.
3. Finely chop the onion and cook over low heat until caramelized (10 minutes).
4. Dissolve the mustard in half of the soup and add over the onion, season with salt and pepper and cook for another 3 minutes, stirring. Add the cabbage and orange juice and continue cooking for 15 minutes until the cabbage is soft. If, during cooking, it drops too much, add the rest of the soup.
5. Divide the orange into pieces and place over the cabbage. Add the hazelnuts, thyme and raisins and remove from the heat. Optionally, the sauce can be thickened with a teaspoon of starch dissolved in a little soup and boiled chicken pieces can be added.


CHICKEN WITH BRUSSELS CABBAGE

ingredients (4 servings-45 '):
1kg. chicken, 100g.good, 1.5kg. Brussels sprouts, 100g cheese, 50g flour, 50ml. milk, 200g.smanatana, 25g. tomato juice, butter for greased form and for gratin, salt, pepper

Method of preparation:
1. Wash the chicken, cut it into pieces, salt and pepper it and fry it in half the amount of butter.
2. In the remaining butter, cook the flour, quench with the milk mixed with sour cream and tomato juice, add the fried meat and boil for approx. 20 minutes.
2. Boil Brussels sprouts in salted water for 20 minutes, drain well and place in a yena bowl greased with butter. Sprinkle the grated cheese over the cabbage, put pieces of butter and au gratin in the oven until it gets a brown tint.
3. The fried chicken is served with au gratin Brussels sprouts, over which 2-3 tablespoons of sauce are put.


Search words "brussels sprouts"

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Place the slices of prosciutto on a tray lined with baking paper and leave in the oven (190 degrees) for 10 minutes. After that, sit down

Put the Brussels sprouts in the marinade and let it sit there for at least 2 hours. Then add the rest of the ingredients and serve the resulting soup


Brussels sprouts

• Ingredient:
Brussels sprouts, 3 kilograms.
3 capsicums, 300 grams.
5 onions, 550 grams.
4 bay leaves.
3 teaspoons of salt once.
1 teaspoon white pepper (I put 2 because I like it more spicy).
1 bunch of dill.

• Method of preparation:
Put the onion and capsicum on the fire with a cup of water (250 ml) and let it harden for 15 minutes. Then add the diced tomatoes and leave for about 10 minutes. Add the finely chopped cabbage. Season with 3 teaspoons of salt, 4 bay leaves and a teaspoon or two of white pepper and put in the oven for about 60 minutes, when removed from the oven add the dill and mix. Good appetite!

• Approximate costs (total, approximately 10 lei):
Brussels sprouts: a bag (500 grams), about 5 lei x 6 bags = 30 lei, I took the cabbage at a discount of 0.80 bani from the supermarket, so I gave 4 lei and 0.80 bani. Capsicum: about 1 lei a piece, so somewhere at 3 lei. 5 onions, somewhere at 0.80 money. Salt, dill, bay somewhere for 2 lei all the envelopes. The costs are estimated.


What ingredients do we use for the recipe for new potatoes with sausages and garlic?

  • 2 kg of potatoes
  • 1 bunch of sliced ​​garlic
  • & frac12 kg of sausages
  • 2-3 tablespoons of oil
  • salt
  • thyme
  • rosemary
  • sweet Boya
  • pepper
  • dill or parsley



What ingredients do we use for the recipe for new potatoes with sausages and garlic?

  • 2 kg of potatoes
  • 1 bunch of sliced ​​garlic
  • & frac12 kg of sausages
  • 2-3 tablespoons of oil
  • salt
  • thyme
  • rosemary
  • sweet Boya
  • pepper
  • dill or parsley



  • 500 g potatoes
  • 400 ml of soup
  • 150 g kaizer
  • 250 g boiled ham
  • 120 g sour cream
  • 2 leeks
  • 1 medium onion

How do we prepare the potato soup recipe with kaizer?

Wash the potatoes, peel them and cut them into cubes. Onions and leeks are cleaned and chopped.

In a large non-stick pot, cook the kaizer until crispy and set aside. In the leftover fat, add the chicken soup and bring to the boil. Add the potatoes, leeks and onions and simmer for 20 minutes.

1 third of the vegetables are removed from the pot and the rest are crushed with a blender until it becomes like a cream soup. Add the rest of the vegetables back to the pot, cut the ham into cubes and simmer a little. Remove from the heat and mix the cream. Do not boil after this step.

Presentation and service

Serve hot, with the pre-cooked kaizer on top.

The recipe and the photos belong to Maria Pintean and she participates with this recipe in the Great Winter Contest 2019: cook and win


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