Traditional recipes

They lived in Transylvania

They lived in Transylvania

I had this preparation at the wedding, I really like it and I thought I would recommend it to you too. Normally the portion is for one person, but in order not to discourage those who might find it huge, I mentioned that there would be two portions;). Preparation time 45 minutes, cooking time 60 minutes.

    • Sausage fillets - 1 pc
    • White onion - 1 pc
    • Red onion - 1 pc
    • Green onion - 1 pc
    • Red - 1 pc
    • Chopped dill - 1 teaspoon
    • Sweet paprika - 3 tbsp
    • Flour - 3–4 tablespoons
    • Eggs - 1 pc
    • Potatoes - 3-4 pcs
    • Sunflower oil for frying - 50 ml
    • Smoked cheese - 100 g
    • Cooking cream - 100 ml
    • Olive oil - 25 ml
    • Lemon juice - 2 teaspoons
    • Salt, pepper - to taste

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Salau ca in Transylvania:



  • Wash, clean and boil the potatoes;



  • Once cooked, let them drain;



  • When they cool, cut 5 mm thick slices;



  • Mix salt with pepper and a tablespoon of paprika;



  • Place the potato slices in a tray on a baking sheet and season with the paprika, salt and pepper mixture and put them in the oven until golden brown (they turn golden);



  • Season the salad with lemon juice, a little olive oil and add salt and pepper to taste;



  • Mix 1 tablespoon of paprika with flour;



  • "Roll" the fish through the flour, then through the egg and fry it in the pre-heated sunflower oil;



  • Remove it on a plate on some napkins to absorb the excess oil;



  • Cut the tomatoes into rounds;



  • Grate the cheese;



  • Cut all types of julienned onions and fry them in pan in sunflower oil;



  • Add salt and paprika over this;



  • Place a bed of browned potatoes, over which you add the breaded fish;



  • Over it come with hardened onions and round tomatoes, with chopped dill on top;



  • Add over them another layer of cooking cream potatoes and grated cheese on top;



  • Put in the oven for a few minutes to au gratin;




Good appetite !





Hardened cabbage recipe like in Transylvania. Good weekend

Whether you serve it as a side dish or as a main course, hardened cabbage is a very tasty and often prepared dish in Romanian houses.. Especially since the post is approaching, it will be present on the plates. Hardened cabbage is a m & acircncare that it cooks very quickly, without too much effort and it's only good to prepare when you're running out of ideas or you really don't want to spend too much time in the kitchen.

Necessary ingredients:

  • A big white cabbage
  • 3 tricolor bell peppers
  • An onion
  • 2 medium tomatoes
  • salt, pepper (which you will put to taste)

Preparation:

For starters, prepare all the ingredients on the table so you can move around as quickly as possible. & Icircnt & acirci of all, you have to wash the outside of the cabbage and remove the wilted leaves. Now cut the cabbage faithfully with the help set of knives with holder. & Icircts recommend using Santoku knife, which combines comfort and ease with speed. To soften the cabbage a little, set it aside for 10 minutes in a bowl with a little salt. That way, your cabbage will simply melt in your mouth.

Fuga and mince and peppers, onions and tomatoes. & Icircți we propose one of the knives from set of knives with support. Why?! Because the knives in this set do not retain the smell of vegetables. You can chop as many vegetables as you want, without smelling anything. You are going to fry the vegetables & icircn Bratmaxx Ceramic Fry Pans pan, which you can order from our online store at only 149 lei, reduced from 169. & Icircn plus, at this price, you get another free & icircnca Bratmaxx Ceramic Fry Pans, which you can use for a mini quince cake. What you say?!

Are you wondering about oil ?! Thanks to the non-stick coating, you don't even need a drop of oil with Bratmaxx Ceramic Fry Pans. If the vegetables have hardened, add the cabbage and season to taste with salt and pepper, you can sprinkle a little cumin to combat bloating. Mix the whole mixture with the help silicone spatula which is heat resistant. Relax for at least 30 minutes, until the cabbage hardens.

After 30 minutes, take the pan off the heat and put it in the oven. All you have to do is remove the removable drive Bratmaxx Ceramic Fry Pans and in less than 40 minutes, you will have on your table the tastiest cabbage hardened as in Transylvania.


From Irina Szmuk's recipes: Şalău and Gerbaud

My mother became a widow at the age of 46, without a job. I attended the Faculty of Letters in Cluj. The older boy, Petru, had disappeared in the last days of the siege of Budapest, in 1944. Miki was a medical student, the first year, in Tg. Mureș. I immediately found work.

Irina Szmuk in old age

My mother went to Budapest for a public catering class. Returning to Cluj, she was appointed to organize the canteen for the employees of the Dermata shoe factory. I was proposed to come to Bucharest for a course at the Ministry of Foreign Affairs, my mother went to Tg. Mureș to be close to the youngest son. She found a job as a clerk. At the proposal of his sister-in-law, he obtained the consent of the Technical Publishing House to publish a cookbook in Hungarian. Said and done. He also studied the literature related to the regional library, at the suggestion of friendly doctors he added a wide range of diet recipes by category of diseases. When the book came out, it sold out instantly.

The second edition followed, the same fate. Femeia magazine, the Hungarian version, noticed my mother's wealth of knowledge and entrusted her with a permanent column of household advice, recipes. For decades, he has provided that page, which is highly valued. He also published a third edition of the book, which reached 40,000 copies. A few years later, when the economic situation was much better, he was able to complete the book with a series of more demanding recipes. Not to mention the fact that he had learned from Romanian ladies unknown recipes in Transylvania, for example over ten pumpkin dishes and others. In total, her cookbook has appeared in over 100,000 copies. A new edition was proposed to him, for which he had to come to Bucharest. She no longer had the necessary strength, she was forced to give up. Her precious memory of her daughter, her four grandchildren and her two great-grandchildren remained.

Here are the recipes in this issue - 1. Salad or carp in cream sauce and 2. Gerbaud cake

1. Salad or carp in sour cream sauce.

One kilogram fish, two onions, a tablespoon of oil, two tablespoons of cream, paprika, salt, parsley.

We clean the fish, cut it into pieces, salt it. Finely chop the onions, fry them in oil, add the paprika, then the fish slices, pour a glass of water over them, then the cream

to which I had added the flour. Place the fish bowl in the preheated oven. After ten minutes we put the fish on the tray, cover it with the cream sauce to which we had added finely chopped parsley and serve the fish with dumplings placed around the tray.

Coca - 350g. white flour, 200g. butter, an egg, 10g. yeast, a tablespoon of sugar

Filling - 300g. walnut kernel, grated lemon peel, 100g. butter, 300g. sugar, 100g. honey, magiun or other sour jam.

Knead the flour, butter, egg, yeast dissolved in milk, cream and a little salt. Set the dough aside for an hour. Then we divide it into three equal parts. Spread the first part, place it in a tray, grease it with magiun or other sour marmalade, Sprinkle with half of the walnuts that I had mixed with sugar, sprinkle with half of the melted butter. Cover it with the second sheet, repeat the operation with nuts, etc. Then we use the third part of the dough to cover the contents of the tray. Grease it with an egg yolk and put it in the preheated oven (but be careful!) Over low heat and wait patiently for the dough to bake. When removing, sprinkle the cake with caster sugar to which we added vanilla.

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Peasant pans in the pan: RECIPE with Transylvanian taste. You won't be able to stop eating

Cristina Popescu

Peasant pies with baked potatoes, tender and tasty, ideal for vegetarians or for fasting days and more.

They can be greased with sour cream or garlic sauce! Here's how to make this simple and tasty pie. Nicolaie Tomescu showed us the mood.

I discovered them in Bihor, says chef Nicolae Tomescu, because as far as I know they are at home there and nowhere in the country are they as good as in Bihor. They are tender, soft and very tasty, because if you start eating you don't know how to stop!

They can be found on almost any street, in pastry shops, even in supermarkets.

The recipe is so simple and quick to make, that among other things to make at home you can put a dough, and the rest is a breeze. Stay tuned for the list of ingredients and how to prepare it and you will definitely enjoy the best peasant pies.

Peasant Pies - Dough Ingredients:

  • 1.2 kg of white flour
  • 550-600 ml of lukewarm water, depending on how much the dough requires
  • 30 g of fresh yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 80 ml vegetable oil

Peasant Pies - Ingredients for Filling:

  • 2 kg of white potatoes
  • 1 bunch of green onions (Optional)
  • Salt and pepper to taste

Method of preparation:

We clean the potatoes and boil them with salt just like for mashed potatoes. After they are cooked, we drain all the water and pass them as for puree, but there may be a few larger pieces left. We taste salt and pepper. Let's face it, they'll have to be cold when we fill the pies.

Chop the onion and set it aside.

Put the yeast with the sugar in a bowl and add half the amount of lukewarm water, mix, cover with foil and leave in a warm place to activate the yeast.

In a large bowl put the sifted flour, the difference of water, oil, salt and activated yeast.

At the beginning we mix with a wooden spoon or a silicone spoon, and when it becomes inefficient we move to manual kneading, until we obtain a smooth and elastic dough.

Put the dough in a bowl greased with oil and covered with a foil of freshness and let it rise until it doubles in volume.

After leavening the dough, take it out of the bowl and divide it into 16 equal pieces and give them round shapes.

On a work surface greased with oil, spread a piece of dough with a diameter of 12-15 cm and divide evenly for each piece of dough: potatoes and onions.

Bring the edges to the inside of the pie and tighten them so that they stick.

Turn with the tight side down and roll out the pies with a diameter of 20 cm.

In a hot pan put a teaspoon of oil and bake the pies over medium heat until light golden brown, about 2 minutes on each side.


How to make fluffy and fragrant pancakes or Transylvanian donuts & # 8211 traditional recipe?

Pancake dough

The leavened dough for pancakes or Transylvanian donuts is easy to prepare. I put all the ingredients in the bowl of the robot and mixed them for 5 minutes (with the kneading hook). The dough is soft and please resist the temptation to put more flour in it! Here is the fundamental mistake that many housewives make: the addition of flour with the ruthless leads to a hard dough from which only fluffy donuts will not come out!

I covered the bowl with plastic wrap and left the pancove dough to rise for 40-45 minutes or until it doubled in volume. The leavening time depends on the ambient temperature, so if you have a cooler kitchen, it can be extended (it reaches over 60-75 minutes).

How to cut pancakes?

I lightly rolled up the worktop and turned the dough over. It is soft, fluffy, full of gas bubbles (CO2 produced by yeast). I had approx. 1 kg of dough.

In the first phase, I gently flattened it with my palms, then I continued with the floured twister. The dough sheet had approx. 2.5 cm thick. Then I cut the pancakes with a metal circle of approx. 8 cm (they will have approx. 50 g / piece).

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

The idea is to cut them as close as possible to each other so that we have the smallest possible losses of dough. The remaining edges are re-kneaded, left to rest for 15-20 minutes (under plastic wrap), stretched and cut again. The more they are handled, the less fluffy they become… In no case do we shape the donuts cut by rolling in the palms - we do NOT make spheres out of them - but we move them carefully on a lightly floured tray, with a distance between them. By rolling in the palms we destroy their fluffy, airy texture and we get exactly what we don't want: stuffed donuts with a breaded texture! We must cover the pancoves with plastic wrap so that they do not crust!

I let them ferment for another 20-30 minutes under the plastic wrap.


How to cook a delicious goulash like in Transylvania. The tricks of a recipe that does not fail

One of the most often cooked dishes in Transylvania is goulash. Its origins come from the Hungarian desert, a few centuries ago, when it was considered a food of the humble, and in time it became a dish to the taste of the Hungarian nobles. Goulash is a combination of stew and soup.

One of the most delicious Transylvanian dishes is goulash. It is said that it appeared in the Hungarian wilderness in the Middle Ages, and that the name of this preparation comes from the cattle herders who quenched their hunger with this hearty food - the cattle herders, "gulyás", according to mysteries. -culinare.blogspot.ro. According to the same site, goulash was a filling, easy-to-make soup that was eaten with wooden spoons. At the end of the 18th century, goulash was transformed from a humble dish to one to the liking of the nobles, when Joseph II elevated it to the rank of preparation. Goulash has crossed the borders of Hungary, today cooking not only in Transylvania, but also in countries like Italy and Slovakia.

Traditional Hungarian goulash. The complete recipe from Teo's Kitchen

The goulash can be beef or pork. It has some mandatory ingredients: onion, lots of paprika (Hungarian paprika) both sweet and hot, bell pepper and cumin. The goulash recipe is a combination of a soup and a stew, so in some restaurants it may appear on the menu in the "soups" category. Goulash can also be served as a main course, especially if you add to the recipe potatoes or dumplings, a kind of pasta, called csipetke in Hungary. Some housewives also use potatoes and dumplings in the same goulash.

There are several goulash recipes. One of them, taken in full from teoskitchen.ro, we present below:

Ingredients (for 6 people):
- 1 kg of pork
- 150-200 ml of oil or lard (with lard it comes out tastier, but it is very heavy and greasy, especially for those suffering from cardiovascular diseases)
- 5 medium onions
- 5-6 cloves of garlic
- 2 bell peppers or kapia
- 2 medium carrots (or one large)
- 6 plum tomatoes or 3 large garden tomatoes
- a box of tomato paste (75-100 gr)
- a spoon of sugar
- spices to taste: salt and pepper, sweet and hot paprika, cumin.
- about 1 liter of water

Heat the oil and fry the pork on all sides. When browned, remove with a sieve from a saucepan and keep warm. In the oil or lard in which the meat was fried, put the finely chopped onion to harden. Meanwhile, prepare the vegetables: peel and grind the garlic, grate the carrots, chop the peppers and diced tomatoes. And when the onion is hardened, put it all over the onion.

Mix vegetables and onions well. Put the meat in the pan again. Pour water over meat and vegetables, season to taste, put tomato paste, mix well and simmer over medium heat, covered with a lid, about an hour. In the meantime, we are preparing the pasta. For csipetke you need 1 egg, a pinch of salt, 1-2 tablespoons of water, enough flour (about 4-5 tablespoons). Beat the egg with the salt.

Alternately add a little flour and a few drops of water, until you get a fairly thick dough. Roll out the dough between your palms so that it is about 1 cm thick and pinch the dough into pieces the size of a bean, which are boiled in goulash. After adding the pasta, let the goulash boil for another 20-25 minutes, but without the lid so that the sauce gains consistency.

The goulash is ready when all the vegetables are soft, the meat and pasta are cooked, and the goulash has a fairly thick sauce.


Ingredients pies on the slab, as in Transylvania

  • 500 grams of flour
  • 7 grams of dehydrated yeast or 20 grams of fresh yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 170 ml. milk with 3.5% fat, lukewarm
  • 170 ml. warm water
  • 50 ml. oil
  • in addition: oil for "slab" oil, flour for sprinkling the worktop

salted cheese filling:

  • 120 grams of telemea or bellows cheese
  • freshly chopped dill (or green onion tails)
  • 20 grams of greasy cream with 25% fat

sweet cheese filling:

  • 100 grams of cottage cheese
  • 20 grams of sour cream with 25% fat
  • lemon peel and vanilla to taste
  • 1-2 tablespoons of sugar, depending on how sweet you like

cabbage filling:

  • 400-500 grams of chopped sweet cabbage "noodles"
  • 2 tablespoons oil
  • salt and pepper to taste

Pies on the slab, as in Transylvania & # 8211 video recipe of Codrenesti pies

Slab pies, quail pies & # 8211 text version of the recipe

Dough

1. We start with the dough: in a bowl mix the yeast with the sugar (if you use fresh yeast, rub it with the sugar until it liquefies). Add half of the warm milk. Leave the yeast aside to activate, about 10 minutes, or until thousands of air-filled blisters form on the surface.

2. In a large bowl pour all the flour and add salt. Mix well then make a hole in the middle of the flour in which we will add the activated yeast, the rest of the milk mixed with lukewarm water and oil. Mix with a wooden spoon until you incorporate the liquids into the flour and then start kneading by hand. The dough has a high percentage of hydration, it will be quite soft and sticky, but we must not bother to knead it too much, as soon as it acquires a certain elasticity we cover it with a damp napkin, folded in 2-3 layers. We place it in a warm place away from the current to grow until it doubles in volume (about 1 hour).

Fillers

3. For the salted cheese filling, mix all the ingredients in the list under the heading "salted cheese filling".

4. For the sweet cheese filling, mix all the ingredients in the list under the heading "sweet cheese filling".

5. For the cabbage filling, heat the oil in a large pan and add the chopped cabbage. Sprinkle with a good pinch of salt and season with plenty of pepper. Saute the cabbage until soft and then remove from the pan in a separate bowl and allow to cool.

Modeling

6. The raised dough is turned over on the work surface sprinkled with flour. It is divided into 8-12 equal pieces, depending on the size of the pies we want to make. Each piece is shaped into a ball and placed on a plate sprinkled with flour. Cover with a damp towel and let it rise for another 15 minutes, in a warm place away from drafts.

7. Flatten each ball of dough in turn, using a rolling pin, in the form of a disc as small as possible. Put a spoonful of filling in the middle and then bring the edges to the middle, pressing well to stick. After it is well "sealed", the pie is turned upside down, taking care to have flour underneath, on the work surface, and it is flattened with the rolling pin, giving it a round shape.

Baking pies

8. Heat the “slab” over medium heat (ie a cast iron pan, if you don't have a good one and a regular pancake pan), grease it with a brush with a little oil and bake the pies, about 2 minutes on each side. Remove the baked pies from the pan and arrange them on a plate on top of each other, forming a stack, so they will keep warm and soften.

I go great with a cup of fresh milk, I wish you good work and great appetite!


How should a bacon be spiced, stained and smoked?

In Italy I ate spicy but unsmoked bacon. In Parma it is seasoned with salt, pepper, sage, rosemary and kept marinated in special crates made of marble.

In Transylvania and Banat, slana or clisa is seasoned with an aromatic mix composed of salt, pepper, garlic, cumin, coriander, marjoram, mustard seeds, etc. Just like the rope or the rope above.

Every baby from Transylvania or Banat ate "soldier" or "catnip": small pieces of bread with slices of smoked bacon. Musai with red onions! We ate and we shed tears on the cheeks of the onion but we really liked the "soldiers"!

We live in Arad and our families have always made homemade sausages. We have family recipes over 250-300 years old, from the time of the Empire and even before it. Let's not forget that the Saxons came to Transylvania in the 12th century (1150s), that is, almost 1000 years ago! These recipes were taught to young people who continued the family tradition. Now it is our turn and we will pass this knowledge on to our children. Each family has its own recipe for sausages, salami, lebervurst (liver pate, mayo), drum, caltaboşi, bacon or bacon. The only difference is the spice mix used, which was adapted to the tastes of each "clan". The picture below is from the preparation of homemade sausages and salami (see the tutorial here).

First we are interested in the bacon on the belly of the pig because it is much younger than the one on the back. The one on the coast is called in Hungarian császárszalonna or Kaiserspeck in German (the emperor's bacon or, simply, kaizer). The hard bacon on the back is ground for sausages, boiled in pieces that will go to the leper (liver pate or mayo), caltaboşi or drum or turn into scallops and lard. So, as much as possible, we do NOT use bacon on the back for this recipe! The bacon on the back (white bacon) is also salted and smoked and is generally eaten fried (bacon crests).

In the picture you can see the pieces on the belly in the middle and on the left and right the ones on the back of the pig.

The type of marinade (patty or stain) can be dry or moist & # 8211 that is, either sprinkle the bacon plates with a salt mix with flavors or immerse them in flavored brine. In the first case the marinating period is 6 weeks, in the second case it lasts 7 weeks (see the ham recipe). Basically, we put the hams (hams) and bacon together in the salting (in the same barrel) and leave them for exactly the same period of time. How so? A ham weighs 15-25 kg and a bacon plate weighs maybe 2 kg and is quite thin & # 8230 The explanation is simple: the bacon is compact, contains very little water and the salting process (which is done by osmosis) is very slow . It is said that bacon gets exactly as much salt as it needs! That's because it has nowhere to go. The salt is water soluble (dissolves in water), not fat soluble.


About spices and recipes

Harissa. Less known in our country, this spice is indispensable in all oriental cuisines that revolve around the Red Sea basin. The story of the spice starts with (at least) 3 types of baked peppers & # 8230

Memphis Barbecue Sauce. World Grilled Coast Championships.

In case you didn't know, there is a World Grill Championship. And the place where it is held every year is, you guessed it, in Memphis, Tennessee, USA. Hence the celebrity of this sauce. Not to be confused with the classic BBQ sauce (Kansas-City style) which is much more consistent, almost like a jam.

Yukatan sauce recipe. Pickled red onion in citrus sauce with pepper and allspice.

Pickled red onions in citrus juices is a millennial tradition of the Yukatan area. That is, from Mexico, fixed from the area where the famous Mayan pyramids can still be seen today. You've probably figured it out by now & # 8230.

Salmon, ham, basil. Fast, delicious, weekend.

You say Italy, you said basil tomatoes, didn't you? Okay, you said parmesan (mandatory) and pizza and spaghetti. If you think about it, you also said seafood and raw prosciutto.

Our Balkan Musacaua

After all these winter holidays, where pork has been expressed in the same way, you may want to change the register a bit. Get out of this holiday cake loop. What else do we cook, what else do we eat & # 8230

Colds, meatballs, orange & # 8211 Zamak coagulated by Saint John

With tomatoes and basil you cook like the Italians, with tarragon you cook like the French, with cream the food comes out like the Russians, with olives and lemon like the Greeks, with garlic it comes out better. That's about it when it comes to the decisions you make in the kitchen, especially when you're doing the traditional Epiphany Piftia like us.

Bacon, Ham and Lard

One of the most tender food stories I've heard in a long time is about a grandmother and her niece, at that wonderful age where great people are like huge icons, who hold all the secrets and keys of this earth. .
- Grandma: To give your mother to taste the goodness of toast, with grease on it?
- Child (amazed): With a Sun?

Pork drum. Recipe with paprika, from Transylvania.

A wise word says that the drum makes a lot of noise and does not know that it is empty inside. I mean, if it was full of pork goodies, for example, like our traditional drum, surely you wouldn't hear so much about it? We don't believe that and that's why we thought of beating her drums first (praising her) and taking her out on top of Ignat's cooking dishes.

Christmas roses. Or sausages with a carol scent.

More than likely, the Moldovan irony and the Oltenian sarcasm shook hands with the country and gave the name "roses" to these ultra-garlic sausages.

Santa and Caltaboș

Did you cut the pig and not make a caltabosh? This is a clear sign that somewhere the thread of the rural tradition is broken, of the millennial customs of this nation, whose happiness is said to have been born in the village. Or that your tastes have become thinner with time and city life. We 're not saying it' s a big bathroom

De Ignat. The pig sacrifice.

The Holy Pig. There were only a few days left until Ignat and a week until the Christmas table. A solid reason for us to worship many, many lines and words of spirit to the Romanian customs and ordinances from today onwards. I said from the beginning of the blog (and I will

Polenta like in a movie

Yes, like in movies, don't be fooled. You could swear you didn't see her in any lead role and you're sure she's right. But for the fans of Romanian gastronomy, she could not hide. For example, in the scene of the harvest in Moromeții where Ilie & # 8211's father was

Recipe categories

The latest recipes

Sauce with Harissa for an oriental grill.

Harissa. Less known in our country, this spice is indispensable in all oriental cuisines that revolve around the Red Sea basin. The story of the spice starts with (at least) 3 types of baked peppers & # 8230

Memphis Barbecue Sauce. World Grilled Coast Championships.

In case you didn't know, there is a World Grill Championship. And the place where it is held every year is, you guessed it, in Memphis, Tennessee, USA. Hence the celebrity of this sauce. Not to be confused with the classic BBQ sauce (Kansas-City style) which is much more consistent, almost like a jam.

Yukatan sauce recipe. Pickled red onion in citrus sauce with pepper and allspice.

Pickled red onions in citrus juices is a millennial tradition of the Yukatan area. That is, from Mexico, fixed from the area where the famous Mayan pyramids can still be seen today. You've probably figured it out by now & # 8230.

Romesco, the Catalan sauce of all fish and marine life.

Catalonia. That is Barcelona and its surroundings. Tasty history and gastronomic richness. The first gateway to the gold and spices brought by Columbus from the new world. For today we have baked tomatoes, dried and then rehydrated bell peppers. Let the thought, the words of the national narrator, look at what the world looked like without tomatoes, peppers and potatoes.

The sauce is soaked. The American version.

In general, sauces containing mayonnaise fall into the category of remoulad sauces. Originally French, this sauce arrived in the lands of the new world, America, miraculously transformed from a particularly fine sauce into one & # 8230


Salad with tomatoes. On potatoes and leeks

Predatory fish as a species but also tasty predator, with white, delicious meat, devoid of bones that can inhibit some fish lovers, we put the salami today on a bed of potatoes and leeks. Pentru o mâncare mai vioaie, armonizăm acest salau cu rosii si usturoi şi apoi îl echilibrăm dulce cu cartofi şi praz.


Video: They Live Sunglasses (September 2021).