Traditional recipes

New beans fried with kaizer

New beans fried with kaizer

First, wash the beans and boil them in cold water. After boiling the first round, pour water and add more water, letting it continue to boil.

Separately, clean the onion and cook in oil, over which the carrot is added, which has also been cleaned and washed and put on a small grater. Over the onion and carrot, add the kaizer, cut into small cubes and the broth. When they are all cooked, add them over the beans, then season with salt and pepper and let them boil until the juice decreases.

At the end we add the dill that must be washed and finely chopped. It is served with polenta but also with pickles of any kind.

Good appetite!


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Ingredient: 500 g small mushrooms, 100 g butter, salt and pepper to taste, hard polenta.

Method of preparation: make a hard polenta and leave to cool. Put the melted butter in the oven tray and place the washed mushrooms in it. Salt, pepper and place in the hot oven for 15 minutes. Then take out on a plate and put the sauce in a bowl. Cut the polenta into cubes and place on skewer sticks, alternating with halves of mushrooms. The skewers are served sprinkled with butter sauce.

Ingredients for the filling: a can of tuna in water, 3 tablespoons mayonnaise, 4 tablespoons yogurt, an avocado, a tomato, a red onion, a few sprigs of parsley, 100 g pitted green olives, hard polenta.
Method of preparation: cut cubes out of polenta and place on a plate. Drain the fish and place in a bowl. Cut the avocado fruit lengthwise and remove the seeds. Finely chop the fruit pulp and mix with mayonnaise, fish and yogurt. Add diced tomatoes, red onions and finely chopped parsley. Place the mixture with a teaspoon on each cube. Garnish with slices of green olives.


What do we need for the homemade kaizer recipe?

  • -1 kg pork belly (lap)
  • For brine:
  • -40 g of salt
  • -1 l apa
  • -1 bay leaf
  • -1 teaspoon thyme
  • - hot peppers (optional-about 1 cm)
  • -piper seeds-1 teaspoon
  • - For the spice mix
  • -4-5 cloves of garlic - 1 head..for taste
  • -1 teaspoon grated salt
  • -1 tablespoon of paprika
  • -1 teaspoon grated freshly ground pepper
  • -1 teaspoon fennel or anise seeds
  • -5 juniper berries
  • -6 coriander seeds
  • -1 teaspoon thyme

Ingredient:
1 kg sauerkraut, 300 gr smoked ham, 2 onions, 100 ml white wine, dill, parsley, salt, pepper

Ingredient:
20 g chicken breast 1 carrot 1 turnip 1 handful of extra-fine green beans 1 handful of peas 1 parsley leaf 1 cube of butter salt
(preparation: 15 min./boiling: 2 hours)


New fried beans with kaizer - Recipes

This is the authentic recipe for a substantial boyar soup, of Austrian origin, dating back to the mountains, especially in the mountains - where there is a lot of work to be done and where it is colder than other areas - the recipe kept from father to son in the region historical Bucovina, former Austrian duchy.

  • Ingredients: 300 gr smoked homemade sausages (or any other smoked meat), 150 gr kaizer, 4 medium potatoes, 1 medium onion, 1/4 celery root, 1 parsnip root, 1 parsley root, 1 carrot, 1 bell pepper red, fresh or dried greens (larch, tarragon, parsley), paprika, salt, pepper, 200 gr homemade cream (minimum 25% fat), 2 fresh egg yolks, 1 tablespoon tomato paste or a cup of homemade tomatoes, 1 cup sour borscht, oil for frying, water for boiling.
  • Preparation: diced kaizer pieces and smoked sausages (or other smoked meats) sliced ​​to the thickness of a finger are put in a pot with 1 tablespoon of oil, and when they start to sizzle, add finely chopped and chopped onions and, mixing so as not to catch or burn, it is left to harden until it is penetrated and becomes glassy. Also in the pot, over the lightly browned meat and hardened onions, then add the celery, parsley and parsnip roots, along with the carrot and bell pepper, all the vegetables cut into small cubes (cut with a knife, by hand). When the vegetables are slightly hardened, catching a taste of fat and smoke, pour about 3 liters of cold water on top. Add a little salt (be careful, the smokes already contain salt), put the peeled potatoes and cut them into cubes and let them boil. When the water starts to boil, add pepper, paprika, larch and tarragon. After 20 minutes of simmering, remove 1/3 of the already cooked potatoes and pass, then put back in the soup. After another 15 minutes, fill the soup with tomato paste or tomato juice, along with a cup of pre-heated sour borscht. While the pot is still on the fire, separately, in a deep plate, the sour cream and the yolks together mix well, for homogenization. In this composition of sour cream with yolks, add 2 tablespoons of hot soup from the pot, a little at a time, so as not to cut or "cheese", mix and then pour everything into the pot with the soup. Now is the time to adjust the taste with a little salt, if necessary, sprinkling the fresh, finely chopped parsley. After another 3 minutes of boiling, take it off the heat and leave it for a few minutes "to rest", then it can be served at the table.
  • How to serve: smoked boyar soup is served hot, accompanied by toast or more potato potato polenta, left to cool and then cut into slices and, necessarily, with hot peppers.

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How to make the tastiest bean with ciolan on December 1st! (Romanian recipes to your taste)

Which of the Romanian recipes is the one most often served at festivities such as those on the occasion of National Day? Bean stew, cooked in a cauldron, like in a barracks - that's the right answer. Do you know how to prepare this Romanian recipe?

If you stay at home today, learn how to prepare the most delicious bean recipe with ciolan.

Here's what you have to do: in the evening, soak 1 kg of small beans, which you wash thoroughly beforehand and in several waters. Leave it in the water overnight, soak it with a handful of coarse salt. We recommend the small bean, because it is the tenderest variant of grain beans (unlike the large grain varieties).

In the morning or anytime the next day, boil it. When it boils, pour water and wash it again and put it in new water. I advise you to repeat this operation about 3-4 times. In the final water, besides beans, add: 2 large carrots, 3 small onions, 1 celery, 1 parsley root and 1 parsnip. Put next to all this a small potato, cut in half. You will remove it in the end, but it absorbs a large part of the elements that subsequently produce intestinal gas.

Leave everything to boil and during this time, in a separate bowl, boil the smoked ciolan, whole, in water and a few peppercorns, a glass of wine and 3-4 bay leaves. Let it boil for at least 2 hours, until the meat comes off the bone.

When the contents of both dishes are boiled, in a cauldron put about 2 onions and the boiled carrot in beans, cut into small cubes. Pour the beans with some of the juice in which it boiled, then the ciolan boiled in wine and spices, opened into strips, in the same pot, together with the bay leaves, add about 6-8 tablespoons of broth and, if you have a little smoked kaizer in the house, pull a few cubes quickly in the pan and add them to the beans. Towards the end, add a handful of freshly chopped parsley.


Find out the details of this on ANTENA SATELOR Romanian recipes.


Green beans in the pan

Green beans are one of the healthiest vegetables for the body. It is a source of vitamins, proteins and does not contain much fat, which makes it the ideal food to eat at any time of day. Fortunately, preparing beans for dinner is the easiest time. Below we tell you step by step how to make green beans in a pan!

The green bean is made in 20 minutes altogether, without any effort and without the need to sit next to it to watch it not burn!

Therefore, cut the green beans into 2-3 cm pieces and scald a little in salted water. Put it under a stream of cold water and let it drain. Finely chop the onion and throw it in the pan with hot oil, stirring constantly.

When it becomes transparent, add the beans and half the amount of tomatoes to the pan. Leave on the fire for 5 minutes, until the tomatoes are extinguished.
Add the rest of the tomatoes, greens and garlic and leave under the lid until the beans are cooked. Fry without a lid for another minute and serve hot.

Green beans can be the ideal garnish for a main course or can be eaten plain at dinner. The taste is delicious, and the benefits of eating green beans will not be long in coming!


What ingredients do we use for the homemade kaizer recipe?

  • Ingredients Good appetite, recipes with Gina Bradea
  • -1 kg pork belly
  • -1 tablespoon grated salt
  • -3-4 cloves of garlic
  • -half a teaspoon of freshly ground pepper
  • -1 teaspoon of dried thyme
  • -optionally 1 tablespoon of paprika

Fried polenta & # 8211 flavored cheese sticks

Fried polenta & # 8211 flavored cheese sticks. Cold polenta fried in a pan, in butter or oil, with aromatic herbs and served with garlic sauce or yogurt sauce. A kind of polenta croquettes. Polenta can be mixed in advance with cheeses (cottage cheese, cheese, parmesan, kneaded cheese, etc.).

I really like it mamaliga prajita in the frying pan. It tastes like popcorn. I always make more polenta to pour some of it into a tray and leave it to cool. Overnight it hardens and the next day it can be easily sliced. Sometimes I make simple polenta but, at other times, I mix it while it is hot with cheese and then I leave it to cool. A recycling recipe of cold polenta. The best polenta is the one roasted directly on the hot plate, like my grandmother's. But who else has the stove? You can also try grilling it on green grass, cut into larger pieces.

It can be used to make sofas for sauteed mushrooms or other vegetables see here.

Classic polenta recipe (more vartoosa) you can find it here.

You realize that you can vary this recipe to your heart's content and depending on the cheese you have at home, each obtaining a different result. These polenta sticks taste different if they are made with bellows cheese, kneaded, fatter telemea, moldy cheeses (camembert, brie, roquefort, gorgonzola) or with various cheeses and hard cheeses (pecorino, emmentaler, gouda, parmesan, etc.) . In addition, the oil or butter in which these sticks are fried can be flavored with various dried herbs: oregano, rosemary, thyme, basil, cumin, etc.

Another flour recipe is the one of & # 8222Shut up and swallow & # 8221 & # 8211 that is polenta with cheese in layers, in the oven, with nests in which eggs are broken. You can find the recipe here.

More recipes for movie nights or football match on TV & # 8211 party menu can be found here.

From the ingredients below you get approx. 6 servings of fried polenta & # 8211 cheese sticks.