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Oriental eggplant - in Vladut

Oriental eggplant - in Vladut

Peel the eggplant, cut it into 2-3 cm pieces, salt it and leave it for 30 minutes, to remove the bitterness, then wash it well.

Finely chop the onion, as well as the peppers and fry in oil then put the washed eggplant, diced tomatoes and sliced ​​garlic, let it boil until the sauce decreases

At the end, add chopped green parsley

Vladut put it in the oven with the chicken meat, but I fasted it and I didn't put the meat.

Vladut also says it's better cold than hot. It really is very good cold


Lamb and eggplant puree with Bechamel sauce, the sultan's food

Ingredients

EGGPLANT PUREE

SOS BECHAMEL

  • 50 gr butter
  • 1 tablespoon white flour tip
  • 250 hot milk
  • 2-3 tablespoons grated Parmesan cheese
  • 1 teaspoon grated smoked salt
  • 1/3 teaspoon nutmeg optional
  • 1 pinch of pepper

STEW

  • 400 gr of lamb pulp
  • 1 tablespoon oil
  • 1 small onion
  • 3 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon sweet pepper paste
  • 1 teaspoon grated oregano
  • 1 cumin plug (cumin, chamomile), in no case will be replaced with cumin, better not add
  • 1/8 teaspoon chilli flakes
  • salt

PREPARATION
EGGPLANT PREPARATION
1. Cut the eggplant in half lengthwise. Grow them into diamonds with the tip of a knife, deep but do not pierce the shell.
2. Grease them with oil on top.
3. Bake in the oven at 250C, for 20-30 minutes for the little ones or 30-40 minutes for the biggest ones.

4. With a metal spoon, remove the eggplant core, sprinkle with lemon juice and put in a strainer for 15 minutes, to drain the bitter juice.
5. Then chop the eggplant pulp very well. I had the patience to chop them as I showed in the picture, after which I pulled the trigger from this operation and passed them to the robot a few pulses, not enough to make the cream.

SOS BECHAMEL
In order not to make lumps, proceed as follows:
1. Melt 50 g butter over low heat in a thick saucepan.
2. Gradually add 1 tablespoon of flour, stirring constantly with the pear, so as not to become lumpy.
Fry them for 1 minute, stirring constantly. You have more explanatory pictures HERE.
3. Thinly add the milk, stirring constantly (work with both hands, pour the milk with one hand and handle the target with the other).
4. After you have finished with the milk, boil it for another minute, stirring constantly.

5. Remove the bowl from the heat and add 1 teaspoon grated smoked salt (or normal), 1/3 teaspoon nutmeg optional, 1 pinch pepper and 2-3 tablespoons parmesan or cheese.

6. Stir until the cheese is melted. If necessary, add smoked salt. If you baked the eggplant on the grill with embers and they have a natural smoky taste, there is no need to use smoked salt.

7. Then mix with the chopped eggplant pulp and it's ready.

STEW
1. Heat 1 tablespoon of oil and fry the diced meat until it changes color.
2. Add 1 finely chopped onion and continue to fry until well softened.
3. Add 3 cloves of crushed garlic and cook for another 1 minute.
4. Add 1 tablespoon tomato paste and 1 tablespoon sweet pepper paste and mix for 1 minute. I didn't have pasta, I shaved 1 red pepper.

5. Season the stew with 1 teaspoon oregano and 1/8 chilli powder and just a pinch of salt because it will drop and fool you to taste.
6. Cover with 1.5 cups of water (water just enough to cover the meat well).
7. Boil the stewed meat, with a lid, over low heat for approx. 45 minutes or until soft.
Fill with a little more water if it decreases, but not too much because the stew must be low, not long juice.

Place on a plate as follows:
put 5 tablespoons of puree in the middle (or as much as you want) and with the back of the spoon give a nest shape. Put meat cubes with sauce in the nest.
Sprinkle fresh parsley on top.
Liv (e) it!


Patlicanli kebap - Turkish skewers with minced meat and eggplant

Turkish cuisine is extremely tender when it comes to minced meat dishes. Generically called kebap, kafta or kofte, there are dozens, maybe even hundreds, of recipes in international cuisine, especially in oriental ones.

We also offer you such a kebap recipe today. It is a dish with minced meat and eggplant, traditional Turkish, very easy to make and delicious.

  • 3-4 eggplants
  • 800 g minced beef
  • 2 onions
  • 3 cloves of garlic
  • salt
  • pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon sumac
  • 500 ml of tomato juice
  • 2-3 hot peppers
  • To be served:
  • yogurt
  • fresh parsley

Put the minced meat, onion and garlic on the grater and spices in a bowl. Mix everything well and let the composition cool for half an hour. This will be the composition for the meatballs that we will insert between the eggplant slices.

Meanwhile, wash the eggplant and cut into 2-3 cm thick slices. Leave the eggplant with the peel, because they will be tastier.

To assemble the dish, form meatballs the diameter of eggplant slices, but thinner than these. Alternately place a slice of eggplant, a meatball and so on and secure everything with skewer sticks.

Put the eggplant and meat skewers in the pan and sprinkle with a little olive oil. Pour the tomato sauce, a little salt and pepper and add the whole hot peppers over. Put everything in the oven at 190 degrees for about an hour.

When the kebap is ready, serve with fatty yogurt and freshly chopped parsley.

You have to see it too.


The way to prepare the salad is simple and quick. Simply finely chop the three types of fish, as well as the red onion after cleaning. Mix the ingredients in a bowl and sprinkle with a little lemon juice.

Preparation of fasting mayonnaise. To prepare a creamy and stable eggless mayonnaise, proceed as in the case of classic mayonnaise by dripping oil over mustard and mixing vigorously for homogenization. Add lemon juice to taste, but also coarsely chopped hazelnuts.

Finally, the mustard mayonnaise is mixed with the above ingredients and the wonderful three-course fish salad is assembled with a metal ring, as in the tartar recipes. The top is decorated with pomegranate seeds, for extra taste and color.


Oriental eggplant - from Vladut - Recipes

1. Hummus

Fasting recipes

Showing 1 & ndash9 of 21 results

1. Hummus

Ingredient:
Ingredient:

To order on the LaSafi.ro website, please consider the minimum order for each sector, as follows:

Sector 1 - the minimum order is 50 lei

Sectors 2 & amp 3 - the minimum order is 100 lei

Sectors 4, 5, 6 - the minimum order is 150 lei

12. Falafel on a plate

Ingredient:
Ingredient:

5 chickpea meatballs with sesame, tomatoes and pickles, special spices.

To order on the LaSafi.ro website, please consider the minimum order for each sector, as follows:

Sector 1 - the minimum order is 50 lei

Sectors 2 & amp 3 - the minimum order is 100 lei

Sectors 4, 5, 6 - the minimum order is 150 lei

2. Warak Enab

Ingredient:
Ingredient:

Arabian sauerkraut in vines with vegetables.

To order on the LaSafi.ro website, please consider the minimum order for each sector, as follows:

Sector 1 - the minimum order is 50 lei

Sectors 2 & amp 3 - the minimum order is 100 lei

Sectors 4, 5, 6 - the minimum order is 150 lei

21. Sweet Potato Worm

Ingredient:
Ingredient:

Potato cubes with spicy sauce, garlic, lemon, coriander.

26. Fattoush salad

Ingredient:

Tomatoes, cucumbers, onions, lettuce, bell peppers, cabbage, fried stick, pomegranate sauce, olive oil, lemon juice, oriental spices.

To order on the LaSafi.ro website, please consider the minimum order for each sector, as follows:

Sector 1 - the minimum order is 50 lei

Sectors 2 & amp 3 - the minimum order is 100 lei

Sectors 4, 5, 6 - the minimum order is 150 lei

27. Tabbouleh salad

Ingredient:

Parsley, chopped tomatoes, onions, lemon juice, olive oil, burg (ground wheat).


Contents

In the history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu were the compilers of a cookbook "200 tried recipes for dishes, pastries and other household chores" printed in 1841. [ 2] Also, Negruzzi writes in "Alexandru Lăpușneanu": "In Moldavia, at this time, fine food wasn't fashioned. The greatest feast only offered a few types of dishes. After the Polish borș, Greek dishes would follow, boiled with herbs floating in butter, after that, Turkish pilaf, and finally cosmopolitan steaks ". [3]

Cheese has been a part of Romanian cuisine since ancient history. Cheese is the generic term for cheese in Romanian it is originally a Dacian word. Traditional Dacian cuisine included vegetables (lentils, peas, spinach, garlic) and fruits (grapes, apples, raspberries) with high nutritional values. [4] The Dacians produced wine in massive quantities. Once, Burebista, a Dacian king, angered by the wine abuse of his warriors, cut down the vines his people gave up drinking wine. [5] Legend says that the Dacian people created their own beer. [ citation needed ] Romans helped introduce different pastries made with cheese, including alivenci, feed, or crullers. They also introduced different variations of millet porridge.

Maize and potatoes became staples of Romanian cuisine after their introduction to Europe. Maize, in particular, contributed to health and nutrition improvements of Romanians in the 16th and 17th centuries, resulting in a population boom.

For more than four centuries, Wallachia and Moldavia, the two medieval Romanian principalities, were strongly influenced by their neighbor, the Ottoman Empire. Ottoman cuisine changed the Romanian table with appetizers made from various vegetables, such as eggplant and bell peppers, as well as various meat preparations, such as meatballs (deep-fried meatballs, a variation of kofta) and sMALL (short sausages without casings, usually barbecued). The various kinds of soup / borscht (sour soups) and meat-and-vegetable stews, such as baked beans (beans), stuffed peppers (stuffed peppers), and cabbage (stuffed cabbage) are influenced by Turkish cuisine. The Romanian tomato salad is a variation of the Turkish çoban salad. Many traditional desserts and pastries combine honey and nuts, such as baklava, sarailie (or seraigli), halvah, and bullshit (Turkish delight).

Romanian recipes bear the same influences as the rest of Romanian culture. The Turks brought meatballs (meatball in a meatball soup), from the Greeks there is moussaka, from the Austrians there is the schnitzel, and the list could continue. The Romanians share many foods with the Balkan area (in which Turkey was the cultural vehicle), and Eastern Europe (including Moldova and Ukraine). Some others are original or can be traced to the Romans, as well as other ancient civilizations. The lack of written sources in Eastern Europe makes it impossible to determine today the exact origin for most of them.

One of the most common meals is the polenta, the precursor of polenta, served on its own or as an accompaniment. Pork is the main meat used in Romanian cuisine, but also beef is consumed and a good lamb or fish dish is never to be refused.

Before Christmas, on December 20 (Ignat's Day or Ignatius in Romanian), [6] a pig is traditionally sacrificed by every rural family. [7] A variety of foods for Christmas are prepared from the slaughtered pig, such as:

  • Sausages - garlicky pork sausages, which may be smoked or dry-cured
  • Lebar - an emulsified sausage based on liver with the consistency of the filling ranging from fine (pâté) to coarse
  • blood sausage (black pudding) - an emulsified sausage obtained from a mixture of pig's blood with fat and meat, breadcrumbs or other grains, and spices
  • drum (head cheese) - based on pig's feet, ears, and meat from the head suspended in aspic and stuffed in the pig's stomach
  • stew - a stew made with pork, smoked and fresh sausage simmered in a tomato sauce and served with polenta and wine ("so that the pork can swim"). There are many variations of this stew throughout Romania, with some versions combining different meats, including chicken, lamb, beef, pork and sometimes even offal
  • Pig alms—Pan-fried cubed pork served right after the pig's sacrifice to thank the relatives and friends who helped with the process
  • Fries / cooling - inferior parts of the pig, mainly the tail, feet, and ears, spiced with garlic and served in aspic
  • Greaves - dried pork remaining from rendering of the fat and tumbled through various spices

The Christmas meal is sweetened with the traditional sweet bread, a sweet bread made with nuts, poppy seeds, or bullshit (Turkish delight).

At Easter, lamb is served: the main dishes are lamb borscht (lamb sour soup), roast lamb, and Lamb tripe - a Romanian-style lamb haggis made from minced offal (heart, liver, lungs), lamb meat and spring onions with spices, wrapped in a caul and roasted. [8] [9] The traditional Easter cake is feed, a pie made from yeast dough with a sweet cottage cheese filling at the center. [10] [11]

Romanian pancakes, called pancakes, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion. [12]

Wine is the preferred drink, and Romanian wine has a tradition of over three millennia. [12] Romania is currently the world's ninth largest wine producer, and recently the export market has begun to grow. [12] Romania produces a wide selection of domestic varieties (Fetească, Grasă, Tămâioasă, Busuioacă, and Băbească), as well as varieties from around the world (Italian Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, and Muscat Ottonel) . Beer is also highly regarded, generally blonde pilsener beer, made with German influences. There are also Romanian breweries with a long tradition.

According to the 2009 data of FAOSTAT, Romania is the world's second largest plum producer (after the United States), [13] and as much as 75% of Romania's plum production is processed into the famous plum brandy, a plum brandy obtained through one or more distillation steps. [14]

Vegetarianism / Veganism Edit

Followers of the Romanian Orthodox Church keep fast during several periods throughout the ecclesiastical calendar amounting to a majority of the year. In the Romanian Orthodox tradition, devotees keep to a diet without any animal products during these times. As a result, vegan foods are abundant in stores and restaurants however, Romanians may not be familiar with a vegan or vegetarian diet as a full-time lifestyle choice. [15] Many recipes below have vegan versions, and the Vegetables section below contains many common fasting foods.


#VeganMonday: Mussaka & # 8217a of eggplant and tomatoes.

After much thought and rethinking, my friend Andreea decided last Thursday that she was visiting Thailand with the first stop at the undersigned's residence. Like any good Romanian, he didn't come empty-handed and put a book in my luggage that I had wanted for a long time. Palestine on a Plate by Joudie Kalla. A recipe book, obviously, what else could I brag about here on the blog? An absolutely wonderful book that I think should find a place in anyone's library passionate about cooking, especially if they appreciate Middle Eastern food.

Joudie Kallas is binge in London for 20 years. It is of Palestinian origin and cooks especially oriental recipes in an attempt to overcome the prejudices related to food in the Middle East according to which everything is reduced to some fat-filled kebabs. In this book, she collected the most beloved recipes she learned in the family, from her mother, grandmother, aunts. Everything looks like fairy tales (fairy tales for foodies, that is) and it is impossible not to swallow dry as soon as you have given three pages.

I've already flipped the book on all sides, felt it, smelled it, and analyzed it in detail to see if I had the ingredients to reproduce at least some of Joudie's recipes. This morning at 11 o'clock I got up from the table in the garden where I was drinking coffee with Andreea and I decided to go to the kitchen. I am going to cook, I told him. And I cooked. Two recipes from the new book and one from the chapter (because why not).

Now I'm talking about one of the recipes in the book & # 8211 eggplant and tomato bite & # 8211 that falls (somewhat) under the heading Vegan Monday. I mean it's 100% vegan, it needs 10 ingredients. It cannot be done in a maximum of 30 minutes, but I said that it is worth breaking this rule, given that it is very simple to put into practice and the result is absolutely insane.

This moussaka is much lighter than we know with eggplant / potatoes and beef. And when I say a lot, I really mean a lot. Eggplants absorb multi-purpose oil, but the amount used can be controlled and adapted to the standards of each & # 8211 I, for example, put less than half of what the original recipe required. Thus the eggplants remained light, well baked but with the taste of eggplant, not of something drowned in oil.

What's nice about this food is that it's much better cold or at room temperature than hot. So you can make a larger quantity and have it to take to the office or to eat on an evening when you come from the office and you have no desire to make any effort & # 8211 in which case I recommend eating directly from the casserole to get rid of and wash less dishes :-).


Eggplant salad with walnuts

Imagine doing the classic salad of eggplant, but without mayonnaise or onion. Add eggplant and pepper baked, olive oil olive, walnut to taste and 2 puppies garlic and place into the blender. to the end it adds yogurt. Add salt and pepper to taste, decorate with finely chopped parsley and hold little bit cold before eating. ingredients for salad eggplant with walnuts 1-2 suitable eggplants, 10-15 walnuts, 50 ml of walnut oil or olive, 1 teaspoon coriander grains, freshly ground, salt, pepper, How come salad of eggplant with walnuts eggplant bake on a tray on the stove. Or put them on a covered tray & # 8230

Read the article further on gds.ro…

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Recipe ingredients:

For pizza:

  • 3/4 art. crushed feta cheese
  • 250 gr mozzarella cheese, cut into cubes
  • 450 gr yeast dough, thawed at room temperature (see pizza dough recipe here)
  • 1/2 tablespoon. canned oil chopped dried tomatoes
  • 1 medium eggplant
  • 1/4 art. calamari olives chopped into rings
  • 1 red onion, cut into rings
  • 4 cloves of garlic, cut into slices
  • 5 tablespoons. l. olive oil
  • 1 tablespoon ground caraway seeds (cumin)
  • Salt and freshly ground peppers
  • Fresh mint for decoration

For the sauce:

  • 1 kg cut the tomatoes into cubes
  • 1 onion, diced
  • 2 teaspoons l. Olive oil
  • 1/2 tablespoon garlic powder
  • 1/4 art. l. sumy spices
  • Coarse salt and freshly ground pepper

Recipes with similar ingredients: feta cheese, mozzarella, yeast dough, premium flour, sun-dried tomatoes, eggplant, olives, red onion, garlic, cumin, tomatoes, sumy


Oriental eggplant - from Vladut - Recipes

I like the combination of nuts and apples, I would also eat a piece of your cake :)

It's your beautiful cake!
Please send me an email with the necessary data. Thank you!

Cristina, régen jártam itt, mivel időm semmi nem volt, de lesz mit néznem az biztos.és választék is van bőven. szívesen lettem volna vendég Nálad.

Oooo. what a flour it is! I would pop about 2 pieces! :))

Super combination. Delicious to the fullest! Pup!

I allow myself to appeal to your kindness. my message is off topic. it is a request. My girlfriend's boy is fff sick. Vladut is only 3 and a half years old and has cancer. can be saved but costs 30,000 euros. me and the group "Let's help Vladut" on Facebook are trying to raise this amount. we are on the right track. the problem is that we need the money as soon as possible because the treatment starts on November 17, the date when half of the amount must be paid, ie 15,000 euros. please if you can help us too. how can you. even the media coverage of the case is very important. for details please enter my page and you will find all the details, and at the end of this campaign I will go on my blog page and of this wonderful child the names of the bloggers who helped us.
Vladut is a child. deserves the chance to LIVE. to grow up, to finish kindergarten, then school, to go to college, to assert himself professionally, to fall in love, to get married, to have children and to grow old. it is worth going through all the phases of life as any human being does.
thank you and I apologize if this message bothered you in any way. a good day
with all due respect
Tunde Pantea

I love this cake! I saved the recipe :)

I would really like to be able to teleport, although I think it would be a bit late.

My dear ones, thank you all for your comments. I woke up later to answer you. Sorry for being late.


Video: Eggplant Chips Made From Home Grown Ichiban Japanese Eggplant (January 2022).