You know very well that every Christmas I make drob ...... I call it Drob Christmas and the one I make for Easter and which is with eggs this is with sausages. Well this year I "made" something similar with small changes here and there through the essential parts ......... lol ........... I went a little to the ingredients, I used pie sheets, I made it under roll shape and .... that's about it I think ...........))))
- 6 sheets of pie
- 300 g pork impan
- 300 g pork liver
- 4 smoked sausages
- 5 green onion strands
- 1 dried onion
- 2 carrots
- 4 eggs
- Sesame seeds
- salt pepper
Preparation time: less than 15 minutes
RECIPE PREPARATION Christmas cake (3):
The liver is washed, cut into larger cubes that are placed in a bowl with cold water and put on the fire. Cool. Wash the meat, drain and then chop. Along with the meat, it is passed through the mincer and the liver. The resulting mixture is homogenized well. Peel the onion and carrot, then wash. Cut the onion into small pieces and grate the carrot. Heat oil in a pan and cook, then add the mixture of charcoal and liver. Mix and leave for about 15-20 minutes. min. (until the meat changes color) on the fire, taking care to stir from time to time so that it doesn't stick. Then remove from the heat, let it cool and then mix with eggs (3). Season with salt and pepper taste and add dill and thyme to taste. Mix well and divide the mixture into 4 portions. Separately fry the sausages. Take each sheet of pie (I used 6 sheets) and grease with butter and then put the sheets on top of each other. Using a spoon put a portion of the amount of mixture at one end of the pie sheets then level well with the back of the spoon. and roll after which we put the sausages, roll again and then we put the second portion of the meat mixture. We roll and squeeze well. From the above mixture I got 2 rolls. Grease the rolls with beaten egg and sprinkle with sesame .. Place the roll in a cake pan lined with parchment paper and bake for about 20 minutes (and I repeat ....... it depends on each oven) Remove from the oven and leave to cool and cut.
5 recipes for a healthy Christmas meal
Did you like the article? Follow DivaHair on Facebook or email!
Other topics that might interest you
Cinnamon stars, the perfect dessert for Christmas
10 Easter cakes for a perfect festive meal
Food that IS POISON to the body. Leads to cancer. The announcement made by specialists
Claudia Pătrășcanu, REACTION OF THE DAY after finding out about the wedding between Gabi Bădălău and Bianca Drăgușanu. He put only one condition
Bianca Dragusanu is getting married AGAIN. Huge surprise, who is the CHOSEN
'Not twins, but triplets' What confession Andreea Ibacka made, live, to Capatos
The first image with actor Elliott Page after breast removal, 5 months after he was transgender
Cristina Șișcanu, angry reaction after she was accused of posing with the absorbent in sight
What does Conchita Wurst, the 2014 Eurovision winner, look like? She didn't give up her beard or her long hair
The woman who has been eating only fruit for 29 years. What does it look like now
Madonna's daughter shocks again. After posing with hair on her armpits and legs, Lourdes is amazed again. Her mother didn't pose like that either
Camelia Șucu, testimonies about the divorce of the millionaire Dan Șucu: “My biggest mistake was to. ”
Bianca Drăgușanu marries Gabi Bădălău! What conditions did Gabi Bădălău's family set for the star
HE DIED. Three children were orphaned. My husband, a famous athlete from our country, is devastated by the pain: “I hoped for a miracle, but. ”
Daily Horoscope Saturday, May 29, 2021: Pisces have new business ideas in mind, Taurus have a good day
Salty biscuits, the perfect Christmas appetizer
You can also make homemade biscuits as an appetizer, not just as a dessert. Of course, in this case, the dough will be salted. It is true that we can buy biscuits, & icircn different models and thus save time, but we must recognize that everything we prepare & icircn home has a special taste.
Here's a simple recipe salted biscuits, which to prepare for Christmas:
- 200 g butter
- 350 g flour
- a teaspoon of baking powder
- 100 g of cheese
- 100 g br & acircnză
- a spoon sm & acircnt & acircnă
- olive oil
- spice mixture (oregano, marjoram, basil and rosemary)
Rub the butter before using it with other ingredients. Then add the grated cheese, grated cheese, salt, sour cream and finally the flour mixed with baking powder. The dough thus obtained is left to cool for 20 minutes.
After that, roll out the dough and cut out various shapes from it. Ideally, you should have holiday models: fir trees, stars, snowmen or even reindeer.
The biscuits are placed in a tray, lined with baking paper. Grease the top with a little olive oil, after which you can sprinkle the spices. You can add a little of each spice or make biscuits with oregano, marjoram, basil or rosemary.
Then put the tray in the preheated oven for about 15 minutes. The biscuits are ready when they lightly brown.
Lamb's cheese & # 8211 Traditional Transylvanian recipe
Lamb stew, a dish specific to the Easter holidays, a recipe that I remember step by step and I don't think there is a better one like this. The grandparents from Transylvania were specialists in the preparation of lamb goodies and did not conceive that at Easter, the lamb would be missing from the table, from soup, steak, drob and fresh sheep's milk curd.
The lamb did not always have to weigh 10-11 kilograms to be good to eat. He cut himself on Saturday in the yard and his grandfather was in charge of it, then he cut the pieces of meat and took them to his grandmother who took care of him.
In Transylvania, the drob was an expected specialty and was made from the organs of the lamb plus the meat from the head and from around the ribs of the lamb (from the belly more precisely, the meat from the ribs went to the soup.
I can say without false modesty that I have not eaten better than this and it is the recipe that I would never change. The entrails and the meat are finely chopped with a knife, all this giving a note of elegance to the dish!
Stay tuned for the list of ingredients and how to prepare:
- The entrails of a lamb (organs: liver, lungs, kidneys, heart)
- Lamb purpura (the membrane that envelops the organs)
- Meat from the lamb's head and ribs (this is about the pieces of meat we use for the soup and we will keep the meat for the soup and we will put the falls and fats in the liver)
- 2 bunches of green onions or 3 smaller ones
- 1 bunch of green garlic or 2 smaller
- 50 ml vegetable oil
- 2 bundles of parsley
- 6 eggs
- Salt and pepper to taste
Method of preparation:
For a start, we will wash the lamb's organs well and boil them in cold water, with absolutely nothing. Grandma used to say that if you put salt, it strengthens the liver and it will be like stone.
When it starts to boil, a foam will form, which we will have to take down. Given that the lamb is quite tender, we will not have to cook it for more than an hour, an hour and 20 minutes, after which we let the organs cool in the water in which they boiled.
While the organs cool, wash the onion, garlic and finely chop them.
We harden them until they soften well and all the water left by them disappears. We set them aside to cool.
Boil 3 eggs and peel them.
We also put the pieces of meat for the soup to boil, see here how, after which we choose the meat that we keep for the soup, and the falls and the fats, we keep for the drob.
We choose the meat for the soup and put it aside and finely chop what is left, fats, skin, leftover meat.
After the organs have cooled, chop them into small cubes and place them in a bowl next to the meat left over from the soup, over which we add the hardened onion and garlic, the remaining 3 raw eggs, the parsley, salt, pepper and mix.
Put the breadcrumbs in lukewarm water to soften it and spread it on a work surface. We put half of the composition of drob, boiled eggs, the other half of the composition, we uniform, so as to give the shape of a roll.
We gather the powder around the roll and put it in an oven tray greased with oil.
Bake for 35-40 minutes at 180 degrees, then take it out and leave it in the pan where it was baked until it warms up.
Take the dough out of the tray and put it on a countertop, and on top we put a tray or something straight with a weight, not very big, enough to lightly press and compact it. Leave it until it cools and then put it in the fridge.
We cut cold and serve with the other traditional Easter dishes. Good job and good appetite!
Traditional simple recipe for lamb
Lamb tripe: a creamy, aromatic, slightly spicy, with a taste of spring, only good for a festive meal, made according to a traditional, simple recipe.
Lamb fillet is not inaccurate, but juicy and fragrant, it has a special sweetness. I have a few tricks that I tell you with great pleasure.
Any self-respecting Romanian has on the Christmas or Easter table, in addition to many other traditional goodies, a drob. It can be made from bird, pig, beef or lamb organs, according to everyone's wishes. At Christmas, the pork is traditionally made from pork, for Easter it is made from lamb.
At Easter, many Romanians cook all kinds of lamb delicacies: steak, steak, soup, sarmalute & hellip
I make drob in many ways, in a classic or more modern way, from organs of all kinds & ndash see the recipes here. For those who do not like lamb, I recommend the mosaic chicken meatball, you can admire it in the picture below.
Seated nicely on lettuce leaves, the drob catches the eyes of the greedy like a magnet and immediately disappears from the plate.
Sarmale. 3 delicious recipes for sarmale for Christmas
Brine a culinary preparation of minced meat (usually pork, but also beef, sheep, poultry or even fish), mixed with rice and other ingredients, wrapped in cabbage leaves (fresh or sour), veal or stevia etc., in the form of a roll.
Gourmets are of the opinion that sarmales are tastier if they are boiled in a cast iron cauldron, over a low heat, or in a ceramic pot, in the oven, if pieces of mussels are placed at the bottom of the pot / ceramic pot and between the sarmales. smoked or even a smoked pork chop, thyme leaves, dill and peppercorns.
It is said that if consumed after "staying" 2-3 days, sarmales will have a special flavor.
At the table, sarmales are served with polenta, cream and hot peppers.
There are several types of sarmale recipes. We have for you the best 3 recipes you can try for Christmas.
The liver is washed, cut into larger cubes that are placed in a bowl with cold water and set on fire. Foam from time to time and when the liver is ready to boil, remove it from the water with a spatula and let it cool. Wash the meat, drain and then chop.
Along with the meat, it is passed through the mincer and the liver. The resulting mixture is well blended. Peel the onion and carrot, then wash. Chop the onion and grate the carrot. Heat oil in a pan and cook, then add the mixture of charcoal and liver. Mix and leave for about 15-20 minutes. (until the meat changes color) on the fire, taking care to stir from time to time so as not to get caught.
Remove from the heat, allow to cool and then mix with eggs (3).
Season with salt and pepper to taste and add dill and thyme to taste. Mix well and divide the mixture into 4 portions. Separately fry the sausages. Take each sheet of pie (I used 6 sheets) and grease it with butter and then put the sheets on top of each other. Using a spoon put a portion of the mixture at one end of the pie sheets then level well with the back of the spoon and roll and then put the sausages, roll again and then put the second portion of the meat mixture. We roll and squeeze well. 2 rolls came out of the above mixture.
Grease the rolls with beaten egg and sprinkle with sesame seeds. Place the roll in a cake pan lined with parchment paper and bake for about 20 minutes. Remove from the oven, allow to cool and cut.
Lamb with honey - traditional recipe
Preparation time 40 minutes
Cooking time 40 minutes
Total time 1 hour 20 minutes
- approx. 600 g organs of lamb
- 1 full hand (about 3 bundles) thin young green onion
- 1 hand full (about 3 bundles) young green garlic, thin
- 5 small or medium eggs - whole
- 1 lgr salt (taste!)
- freshly ground pepper 1 tsp
- 1 link parsley
- 1 dill connection
PREPARATION Lamb's traditional recipe
1. I washed in cold water the organs: liver, heart, spleen, kidneys and lungs. The purpura is also washed with great care because it can break and put in water on hold, because it easily hardens the fat on it and can happen to become solid.
I cleaned the skins with special attention for the kidneys whose outer skin you have to peel and cut in half lengthwise. Wash the urethra under running water or more water in a bowl separate from the rest of the organs.
2. I put the whole organs in about 2 & # 8211 2 + 1/2 liters of cold water and in addition with 1 teaspoon of salt. We don't like the organs to become pasta after boiling, but to be al dente, they cook enough in the oven later. The water should be enough to cover the organs well, the lungs will float anyway, don't worry, they will boil too. They will boil the organs in half so that they harden and can be finely chopped with a knife. Maybe 15-20 minutes from the moment the water boils, on high heat at first and then reduce the heat after it starts to boil.
3. In the meantime I cleaned the onion and garlic from the mustache and yellow leaves, I shortened the leaves because if there is excess greenery, the composition is harder to bind. I washed them, shook them with water and chopped them finely with a knife. Also parsley and onion.
Boil 3-4 small eggs in the shell. They will boil for about 10 & # 8211 15 minutes, then we keep them for two minutes in cold water changed once to make a thermal shock and to clean more easily.
4. Let the meat (organs) cool after removing them from the water, as long as it allows chopping with a knife. Chop as small as possible, diced 0.5-0.7 mm.
5. I mixed the meat with onion and garlic + finely chopped greens, I salted and peppered (plenty of ground pepper) and I added 5 raw country eggs (they are never XL), whole eggs, ie egg white + yolk. I mixed everything with a large spoon.
I cleaned boiled eggs and left them waiting. Now I have heated the oven to maximum heat for a start.
6. I greased a cake form with oil. I carefully spread the powder, lifting it on the sides and then let it hang on the sides until we put the composition. It is uniform in the shape of 1/2 of the composition. Boiled eggs peeled are placed whole along the shape in the middle in an Indian row. Add the rest of the composition. If you see boiled eggs on top, press them until they are covered with the composition. At the end, cover with the remaining powder on top and sprinkle with a little oil.
7. Bake for 45-55 minutes at 180 degrees. It can take longer for old gas ovens. After baking, keep it in the pan until the next day when it has cooled well and slice it right into the form or on a chopping board. The dough is removed from the form and sliced only after it has cooled well!
How good the slices look on the plate assorted with cheese, greens and radishes, all the wonder of vivid spring colors.
Liv (e) it!
Fish fillet (salmon and tuna)
If you want a light, healthy and sophisticated alternative, & icircn at the same time, for block Easter classic, you have to try the fish version! Unlike lamb, it has fewer calories, but has a high amount of Omega 3 and Omega 6.
The downside to this preparation is the price. You need fresh, quality fish for a delicious result. Otherwise, do not deviate from the ingredients you would normally put on the drob.
- 500 g of fresh salmon
- 500 g fresh tuna
- 4 eggs
- 1 onion
- 3 tablespoons oil
- 1 link dill
- 1 bunch parsley
- 1 bunch green onions
Clean the fish of bones and skin. Chop the fish into cubes with a knife. Chop the green and dried onions and fry them in a little oil, salt and pepper until soft.
Add the fish and mix well. Leave on the fire for another 10 minutes, until the fish has hardened and changed color.
Chop the greens and place over the hardened fish mixture. Add the raw eggs and mix well to bind the composition. Add salt and pepper, if needed.
Put everything in a tray lined with baking paper and bake in the preheated oven at 180 degrees for 40-45 minutes, or until the dough is browned.
You have to see it too.
My menu for the Christmas table 2018
My menu for Christmas 2018 is traditional, we spend Christmas in the country, with the family.
Housewives, how are you doing with the Christmas preparations? You know I talked about the Christmas preparations here . I don't cook much, in 2 days I finished all the Christmas preparations. I don't cook much at Christmas, I don't have many guests, it's just us and the children.
On Christmas Eve and on the first day of Christmas, we receive carolers with goodies and we also go caroling to relatives, neighbors and godparents.
My menu for the Christmas table 2018
Classic garnish of mashed potatoes, pickles assorted with melons and cauliflower, baked peppers, donuts, pickles & hellip Sauces: mujdei, horseradish and tzatziki.
4. Sweets: croissants, gingerbread, cake and a cake.
Fresh homemade bread, I make it on Christmas, to be warm.
5. I make the salads with cheese today and I have until SF Ion.
Plus fruits: grapes, apples, pears (from us in the yard to here), oranges, clementines, bananas.
Drinks: white and red wine made by us, sour cherry, rose, walnut & hellip made by Madam Bradea.
The quantities are small, some of them we will have on New Year's Eve, such as smoked meats, sausages, sarmale, cornulete, salatele, zacusca & hellip
My menu for the Christmas table 2018
I make plates with a little, the neighbors and the relatives come with the carol and we serve each one with something, from the sweets we give a part.
Romanian holidays, in the country, with harmony, joy, carols, snow, houses and decorated fir trees, everything is of extraordinary beauty!
We go to the godparents on Christmas day, as is the tradition, and we carry some of these goodies. The day after Christmas we are at home & # 128578
I will come back with the New Year's menu, to see that it is even simpler than the one from Christmas. There are enough to eat in 2-3 days, no more & # 128578