Traditional recipes

Fried appetizer

Fried appetizer

Put a pan with a little oil on the right heat. We put the onion cube and the kaizer cut into strips. We leave for a few minutes.

Then add the minced meat and heat it until it changes color. Then add the mushrooms (I used the canned ones with oil) and the sweet corn. Add salt and let it simmer for 5 minutes, then turn off the heat.

Meanwhile, boil a liter of water, salt and a little corn. When the water started to boil, pour the rest of the cornstarch little by little, stirring constantly so that no lumps form. Turn the heat to low and let the polenta boil.

Towards the end, add to the polenta the composition of the pan with minced meat and 2-3 tablespoons of butter and mix well.

Pour the polenta into a rectangular tray and let it cool.

Then cut the polenta into slices and fry on both sides in a pan with hot oil.

Remove the slices on a plate and serve hot.

Good appetite !


Kaizer appetizer check with olives and cheese & # 8211 A really great recipe!

The aperitif cake is a great idea for the moments when you have guests but you don't have much time to prepare something good. It can also be eaten for breakfast because it is full and very tasty.

We have prepared here, especially for you, one of the best appetizer cake recipes I have tried so far. It is a perfect recipe, which I highly recommend, and if you are making it for the first time, please respect the quantities I have indicated below.

Ingredients needed for appetizer cake:

200 g smoked pork breast (kaizer), 100 g dried tomatoes
50 g green olives (optional), 50 g parmesan
50 g hard cheese, 220 g flour
250 g yogurt, 2 eggs, 2 teaspoons baking powder
1 teaspoon butter, oil, pepper mix, salt

Method of preparation:

I know that for many of you "appetizer cake" sounds complicated and quite difficult to achieve. In reality, the recipe is very simple.

Cut the meat and fry a little. Mix the yogurt with the eggs. Add flour and baking powder. Stir continuously. Add the fried meat, the pepper pieces. Grate the cheese and add it to the dough.

Cut the olives and tomatoes and add them to the dough. Season with salt and pepper and mix well. Pour the dough into the greased pan and bake for 40 minutes at 180 degrees. 3-4 minutes before removing it permanently from the oven, sprinkle Parmesan cheese and put it back in the oven to brown a little.


Method of preparation

First. make the polenta when you take it off the heat, add the parmesan and season
to taste. Spread the polenta in a tray or on a greased work surface
with oil, in a layer 2.5 cm thick, and after it has cooled and hardened, break it
or cut it into pieces as big as your thumb. From my point of view, how much you cut it
bigger, so much the better! Put all the pieces through the corn, which will form when fried
a delicious crust.

Put a deep frying pan on high heat and add the sunflower oil. Put in
oil a piece of potato - when fried quickly and well, the oil has reached temperature
ideal. You can use a thermometer for cooking. if you have - it should indicate 180 degrees C.
If the oil heats up too much and starts to smoke, lower the flame.
Put a handful of polenta pieces in a small sieve and
lightly immerse them in oil - if nothing happens, it means that the oil is not enough
of hot. If they are fried, everything is fine! After 4 minutes of frying, when the polenta is crispy, add a handful of rosemary leaves for the last 20 seconds - they give a flavor and a
incredible texture! Carefully remove the polenta and rosemary. using a sieve or a
spoon with holes, and place them on paper towels. Sprinkle with salt and serve immediately
guest polenta, as an appetizer. or in a bowl, in the form of a garnish.


Fried, crispy polenta with rosemary and salt

ingredients
a hard polenta, a handful of freshly grated Parmesan cheese, sea salt, freshly ground black pepper, 2 handfuls of cornstarch, for sprinkling, 2 liters of sunflower oil for frying, leaves from a handful of fresh rosemary

Difficulty: low | Time: 20 min


How Long Does Polenta Boil?

Cover the dish with a lid but not airtight. But if you do not want to bother with so many calculations, keep in mind that when you choose to make polenta with 1 cup of cornstarch, it is recommended to put 3 4 cups of water. Now the polenta is cooked enough we can serve it immediately if we do not want to turn it over.

How to Make the Simplest Recipe

How To Make Mamaliga Overturned And Cut With Urban Flavors

How To Make Mamaliga Overturned And Cut With Urban Flavors

How To Make Mamaliga Overturned And Cut With Urban Flavors

How To Make Mamaliga Overturned And Cut With Urban Flavors

How to Make Polenta Scented Dishes

In order to follow the peasant procedure that involves cooking cornmeal for a while, even if we cook it on the stove, we need a pot to make sure that the polenta does not stick.

While the polenta is boiling. With one hand, slowly pour the cornstarch into the boiling water while stirring with the other until the cornstarch is finished and the liquid begins to boil again. How to prepare the hasty polenta, heat the water in a kettle or pot until it boils. The basis of this recipe is cornmeal which is boiled in water in a proportion of 1 to 4 or if you want a softer polenta even 1 to 2. The lid is used to keep the microwave from getting dirty when the polenta is boiled.

As with rice, you can work with mug volumes as long as the proportions are preserved. Shake the kettle and immediately turn over on a plate. There is also instant corn that boils in seconds. Thus, in a normal or thinner pot, the cooking time is reduced, instead the work with the chewing gum increases just to avoid sticking.

It is the ideal time to pour it into polished forms in the oven. Cover the pot with the lid and simmer for at least another 15 minutes, during which time we will uncover the pot and stir vigorously three more times. Culinary tips recipe polenta recipe for the best polenta recipe for the best polenta polenta is one of the dishes considered traditional in our country. One cup of rice to 3 or 4 cups of water depending on the recipe.

1 2 min pour the rest of the corn and do not mix. How to make polenta. Add salt and butter. When it starts, it swallows after approx.

The polenta should be ready in 10 to 15 minutes. Malai depends on how vartoosa you want polenta 1 teaspoon salt put water to boil in a larger pot together with salt and butter. Remove and serve hot. Let's talk about Moldovan sauces with lots of cheese, eggs and butter sprinkled abundantly with sour cream or chisleag or who hasn't tasted or heard of the famous polenta in layers or tacos and swallows the Moldavian one with generous layers of polenta sausages fried sheep cheese and fresh eggs.

You will see the polenta thickening and coming off the edges of the pot. Put the polenta in the microwave for 5 minutes. Her name and the recipe she prepares have become known around the world, but not everyone knows how to prepare this dish. The polenta is a bit eye-catching, but a young housewife doesn't really know exactly how much corn to put in a certain amount of water.

When the water boils, pour the corn in the rain for about 1 3 and stir continuously. Then mix with a spoon and microwave again for another 5 minutes. Then polenta can be made in many ways.


Coconut crust shrimp 6 pcs, sardines 2 pcs, fried anchovies, fried fish meatballs 2 pcs, sardine paste, fried gooseberries, olives, cocktail sauce and toast - 450g

Fried hams, smoked mackerel, meatballs over 2 pieces, carp caviar, marinated mackerel, onion salad, olives, fish zacusca, chicken, toast - 620g

Muslitos 2 pcs, breaded squid, marinated octopus, half bread, shrimp bread, cocktail sauce - 450g

Carp marinade, marinated mackerel salad, pike caviar salad, caviar, fish meatballs, fish zacusca, smoked mackerel, onion salad, olives and toast - 530

Octopus, squid and shrimp platter

Grilled octopus, grilled squid, grilled shrimp 7 pcs, fresh salad, cucumbers, cherry tomatoes, tzatziki sauce and toast.

Muslitos 2 pcs, fish fingers, breaded squid, grilled rapane, grilled shrimp 4 pcs, chicken, tartar sauce, fresh sauce and toast - 510

Smoked mackerel pastrami, marinated carp, pike caviar salad, tuna mousse, smoked salmon, croutons with seafood, potato salad with onions, olives, toast - 610g


Fried polenta appetizer - Recipes

You guessed it correctly: further down the valley follows a set of recipes based on polenta, both in simple, basic versions (boiled and hasty), but also in less common tasty variants. The "culprit" is all our friend, sir Marian Rădulescu, the one who sent us a whole collection for enjoyment, of which only a first part follows (be on stage, it's with "will follow"!). As a result, all I have to do is give him the floor.

Classic, rustic polenta, as it is made here

Put on the fire, in a pot, a liter and a half of water, a tablespoon of corn and a teaspoon of salt. When the water boils, put about 400-450 g of corn, enough to make a small mound floating on the water in the middle of the cauldron. Cut it into quarters with a fork and turn the heat to low.

Boil the polenta for about half an hour and better. When the porridge around the mound thickens, we start to mix it with the torch, taking care to always turn the torch in our hand, about 10 minutes. When the polenta will come off the edges of the pot, it means that it is ready to be turned over on a special wooden bottom, but in its absence you can also use a ceramic plate or a porcelain plate, slightly heated.

If it gets too hard during boiling, add a little liquid to the boil (water, whey, milk, soup, wine), never cold or lukewarm.

The classic polenta recipe can undergo several changes. Water can be replaced with milk, whey, meat or vegetable soup, or half water, half semi-dry white wine. You can add oil, butter, margarine, cheese or cheese, different sauces, etc.

Hurry polenta

Just like at classic polenta, put boiling water with salt and a little corn. When the water boils, turn the heat to low, put the cornmeal in the rain, stirring constantly with the aim so that no lumps come out. Put cornmeal only when the polenta is not too hard. Boil for about 10-15 minutes, stirring constantly. Turn over on a wooden bottom or stretched and heated ceramic pot.

As with the classic polenta, you can make improved recipes with butter, cheese, vegetables, etc.

Leontea polenta specialty

In a bowl put 400 g cornmeal, moisten it with cold water and leave it for an hour, stirring occasionally. Boil a liter of water with a teaspoon of salt and when the water boils add a little cornstarch, stirring to form lumps. Add 200 g of butter and simmer for about 15-20 minutes, then add hot milk to form a harder porridge. Put it in the compote bowls, adding milk, cream or semi-dry or sweet white wine.

Corn croquettes

Make hard polenta from 350 g of corn and a liter of water. After removing the polenta from the heat, mix it immediately with 6 beaten eggs with 100 g of cheese and knead with a spoon until smooth. Leave it to cool, covered with a sheet of greased paper.

During this time prepare a sauce from an onion cut into slices, put in a saucepan. Cover with milk, add salt and pepper to taste and keep a cup of ground walnuts on the fire until it boils, then strain.

Put in another bowl 30 g of butter soaked, a tablespoon of flour and mix well, dilute with the milk in which you boiled the onion, then simmer again for 8-10 minutes

With a large spoon made of polenta croquettes, put them through beaten egg, salt, parmesan, fry the croquettes in hot oil and take them out of the pan when they have browned and become crispy. Serve hot with onion sauce.

Sesame corn specialty

Pour into a terracotta pot (Roman pot) 300 g cornmeal and 100 g of sesame, a teaspoon of salt and add a few hot water while mixing, enough to get a homogeneous mixture, not too watery. Let this mixture sit for a few hours, then form balls the size of a walnut from this paste and fry them in hot oil. Remove from the oil after browning well and serve as a garnish for various meat dishes.

Sweet polenta donuts

Put the pieces of polenta, cut, not too thick, in a tray, cover them with milk and leave to "marinate" for an hour.

In a bowl, beat 3-4 eggs with 100 g sugar and a little flour until you get a composition the consistency of a thicker cream. Add the polenta slices to this composition, stir to dissolve the polenta, stirring, until you get a homogeneous composition add a little milk and 100 g of fruit, raisins or dried fruit, which have previously been sprinkled with a little brandy.

Fry in a pan with plenty of hot oil donuts from this mixture, remove them on a paper towel and sprinkle with vanilla flour.

Polenta with grapes

I don't know who came up with the idea to combine the flavor of hamburger with polenta. At first glance, you can't even tell if it fits or not. But after you taste it, you marvel, then ask for the recipe. So did I.

place 250 g cornmeal in a bowl and place in the middle of it 20 g of yeast slightly diluted hot water, add 2-3 tablespoons of oil, a little bit of salt and mix with a quantity of water necessary to obtain a composition of the consistency of a soft dough. Knead like a loaf of bread and add 150 g of fragrant grape skins (Muscat Hamburg). Put the bowl in a warm place, cover it with a towel and leave it to rise for half an hour.

Grease a cake pan with oil, add the crust and let it rise for another half an hour.

Bake in the hot oven for 20-25 minutes. At the end it will be the color of a well-baked bread.

You may also be interested in:

3 thoughts on & ldquo Our polenta, the everyday and not only & rdquo

For the collection, we also like the polenta from Oltenia, with potatoes (without quantities and in short, boiled potatoes and mashed in water in which they boiled, a little more salt, corn for the desired consistency, it is more tzapana, otherwise as in any polenta).

And polenta in which a lot of eggs, cheese, butter, milk are put, at Hateg it is called paparuie.

I think I still had the polenta collection, but these come to mind now.

Or the cola like in Stancesti & # 8230 It is simple and enormously tasty & # 8230
Water, corn, salt, sweet milk, grated sheep cheese, smoked sausages and smoked jumari from garnita. Make polenta with sweetened milk folded with water, a little softer and, in a pan grease with lard, put a layer of polenta, a layer of jumari and sausages and a lot of grated cheese and then polenta. Grandma used to make holes in the top, with a spoon, for a portion, where she put a grain of butter. After putting it in the oven for about 10-15 minutes, take it out and put beaten egg with greens and fried onions in each hole. Put it in the oven for another 10 minutes to set the egg.
He served it to us with a little sheep's milk.
Mamaaa. what were the wolves fighting in our mouths, the grandchildren, we were six, three girls of my mother's scoundrels and, we, the three boys, her pride & # 8230
It is true that her grandmother called her a coleslaw, but her grandfather nicknamed her the couscous pie, that he had eaten it for the first time at his cousin, that is, my grandfather & # 8230

I have people with the nickname & # 8220a lu & # 8217 coleasa & # 8221, so you can see, that whole area, mine were & # 8220ai lu & # 8217 vraciu '& # 8221.

Comments Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


How Long Does Polenta Boil?

While the polenta is boiling. Now the polenta is cooked enough we can serve it immediately if we do not want to turn it over. In order to follow the peasant procedure that involves cooking cornmeal for a while, even if we cook it on the stove, we need a pot to make sure that the polenta does not stick. Her name and the recipe she prepares have become known around the world, but not everyone knows how to prepare this dish. When the water boils, pour the corn in the rain for about 1 3 and stir continuously.

1 2 min pour the rest of the corn and do not mix. You will see the polenta thickening and coming off the edges of the pot. Thus, in a normal or thinner pot, the cooking time is reduced, instead the work with the chewing gum increases just to avoid sticking. As with rice, you can work with mug volumes as long as the proportions are preserved.

Shake the kettle and immediately turn over on a plate. The polenta is a bit eye-catching, but a young housewife doesn't really know exactly how much corn to put in a certain amount of water. Malai depends on how vartoosa you want polenta 1 teaspoon salt put water to boil in a larger pot together with salt and butter. The corn that we now find in stores I think is so processed that it boils almost instantly and I think it is programmed not even lumps to do.

Cover the pot with the lid and simmer for at least another 15 minutes, during which time we will uncover the pot and stir vigorously three more times. How to boil the polenta and how to make it come out perfectly every time. Then mix with a spoon and microwave again for another 5 minutes. Then polenta can be made in many ways.

Let's talk about Moldovan sauces with lots of cheese, eggs and butter sprinkled abundantly with sour cream or chisleag or who hasn't tasted or heard of the famous polenta in layers or tacos and swallows the Moldovan one with generous layers of polenta sausages fried sheep cheese and fresh eggs. Culinary tips recipe polenta recipe for the best polenta recipe for the best polenta polenta is one of the dishes considered traditional in our country. Simple and quick polenta recipe that even the most beginner in the kitchen can prepare. One cup of rice to 3 or 4 cups of water depending on the recipe.

It is the ideal time to pour it into polished forms in the oven. How to make polenta. Not to mention that in the past polenta had to be boiled for a long time to make sure it didn't come out raw. The polenta should be ready in 10 to 15 minutes.

The lid is used to keep the microwave from getting dirty when the polenta boils. Put the polenta in the microwave for 5 minutes. After all, polenta can be made in the same way and some people make it sweet, for example. There is also instant corn that boils in seconds.


  • 150 g canned tuna (already drained of oil)
  • 50 g butter
  • 100 g cream cheese
  • salt and pepper to taste
  • 1-2 tablespoons lemon juice

In a bowl put the tuna, soft butter and mix well with a hand mixer until the composition is homogeneous.

Add cream cheese, salt, pepper, lemon juice and continue mixing.

The resulting composition must be creamy and homogeneous.

Transfer the mousse in a small bag and sprinkle rosettes on slices of bread, cucumber, of your choice.

Decorate them with seeds, greens or whatever you want.

* Or, if you prefer a fine and creamy mousse, put all the ingredients in a blender and mix until you get the desired consistency.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Cream cheese and fried polenta


At the beginning of the year we told you that we will continue a beautiful collaboration with Selgros. This year the challenge is to prepare traditional recipes from the Transylvania area. The first recipe I prepared was Szekler Cozonac, a dessert to my taste.
Now I have chosen to prepare a tasty and satisfying appetizer, more precisely a cream cheese with cumin and fried polenta.
Cumin is not my favorite spice, I rarely use it for salads or biscuits. In the area of ​​Moldova we don't use it much, I don't know a dish that contains it.
That's why I was very curious if I would like it! I must admit that it is an interesting combination, served with fried polenta in goose fat, it is absolutely delicious!
It is extremely easy and worth trying !!

Cream cheese and fried polenta - Ingredients

200 g of bellows cheese
200 g fresh sheep cheese
100 g sour cream
50 g butter
1 tablespoon ground cumin
1 teaspoon sweet paprika
a red onion
salt and pepper

cold polenta sliced
goose fat

Cheese with cumin and fried polenta - Preparation

Finely chop the red onion.
In a food processor we put the bellows cheese, the fresh cheese, the butter, the sour cream, the ground cumin, the paprika and we mix until we obtain a homogeneous cheese cream.
Add finely chopped onion and season with pepper and salt to taste.

If you do not have a food processor, pass the cheese through a sieve or you can grind it with a fork until you get a homogeneous paste.

Cold sliced ​​polenta is fried on both sides in goose fat. I chose to grease half of it with goose fat and fry it on a cast iron grill.

In both cases it is just as delicious.
It can be eaten hot or cold with cumin cheese.


This cheese paste can also be eaten in combination with carrot sticks or fresh peppers or toast.


Prepare a tasty and quick appetizer for your guests! Learn how to make canned tuna pate

From two cans of tuna and a few other ingredients, you can make a tasty pate, which can be served with toast or even raw vegetables. Find all the details and the preparation method below.

Ingredient:

Two cans of tuna in olive oil

& frac14 cup chopped celery stalk

Toast or crackers, for serving

Method of preparation:

Put a piece of plastic wrap in a bowl. The foil must be large enough for the edges to protrude beyond the vessel.

Drain the oil and put it in a food processor, along with the butter, cream, peel and lemon juice, cayenne pepper, anchovies and capers. Season everything with salt and pepper and start the robot. Leave everything to process until you get a homogeneous paste.

Move the resulting pate into the bowl, arrange it evenly with a spatula and cover it with the edges of the plastic wrap. Leave it in the fridge for about 8 hours or even overnight, until it hardens.

Before serving the pate, mix the finely chopped parsley and celery in a bowl. Pour the pate on a clean plate, and sprinkle chopped greens on top. Serve it with toast or crackers.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Video: Το καλύτερο ορεκτικό. Vegan. (October 2021).