I boiled the milk, when it boils I add the malai and a little salt, mixing well until it becomes cream (it is not necessary to boil).
In the composition pour well-beaten eggs, stirring constantly, then the cottage cheese and cheese.
In a thermo-insulating bowl, greased with butter, I poured the composition, then the sausage cut into pieces (which I fried a few minutes before) and mix, on top I greased with sour cream and sprinkled with grated cheese.
I put it in the oven until it browns well, then it can be served!
FILLED BREAD, in the oven & # 8211 recipe that conquered the internet
This recipe has become very popular on the internet thanks to a Hungarian video that shows how to prepare stuffed or "breaded" bread.
It is a much more attractive way to consume butter and different types of cheese or cheese. If you prefer, you can add other ingredients that we usually use to a sandwich.
Bread stuffed in the oven - recipe
• 1 large, round or oval loaf
• 150 g of mozzarella
• 4 slices of cheese
• 2 cloves of garlic
• 100 g of butter
• 1 bunch of green parsley, aromatic herbs
The bread must be heavy, ie full inside, otherwise it will not come out. Ideally, you should make bread at home and use some wholemeal or black flour. If not, you can buy a peasant bread or a black bread from the bakery.
Place it on a wooden bottom or grill and cut it down first first in width, then lengthwise diagonally, to get some squares (diamonds) that spread the bread like a flower. Don't cut it down. The base must be stable. Use a large, well-sharpened knife.
The ingredients will be inserted in the spaces between the rows. First, mix the soft butter (removed from the fridge in time) with the finely chopped parsley, crushed garlic and herbs with a fork.
Place the bread in the pan, lined with baking paper and start filling it. Insert the butter filling into the empty spaces with a cooking brush. Another option would be to place a few slices of butter in about 2 rows, and then add finely chopped parsley and garlic.
Then insert the whole slices of cheese and mozzarella (grated on the front grater) between the notches.
Put the tray in the hot oven and let the bread bake for about 20-30 minutes at 170 degrees Celsius, on the middle shelf in the oven. It is ready after all the ingredients have melted and spread when you roll the cubes, and the bread has browned a little and got a crust on top.
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Bake in the oven
Another specialty we try quite often are quails. The meat is extremely tasty and has a special aroma. Baked quails are a delight !!
8-10-12 quails (how many do you have)
150 gr bacon
2 cloves of garlic
1 bay leaf
1 glass of semi-sweet white wine or 1 glass of cider
The quails are cleaned, the organs are removed and washed. Drain well and dry well. Sprinkle with plenty of salt and pepper.
Heat 3-4 tablespoons of oil and quickly brown the quails, to close the pores. Drain the oil and place in a baking tray, together with the onion cut into quarters, the bay leaf and the sliced garlic cloves.
Cut the bacon into small pieces and sprinkle over the quails.
Cover with parchment paper and bake for about an hour.
Remove the tray, pour the wine and put it back in the oven for another 30 minutes, during which time sprinkle every few minutes with the liquid in the tray.
Serve with garlic and dill sauce, along with a polenta or mashed potatoes.
Chicken stuffed in the oven
I present to you a recipe for baked stuffed chicken that does not need to be marinated and has an easy way of preparation. The skin is crispy, sour-sweet, and the flesh is juicy and soft. The filling is extremely delicious, and the combination of quince, mushrooms and cheese is phenomenal. At the end we sprinkle it with a sweet-sour orange sauce and the chicken is ready, we can serve it on the holiday table. You can't imagine what kindness.
Ingredient: 1 chicken (1.5-2 kg), salt, pepper, 1 large onion cut into wheels, 3 tablespoons mayonnaise.
Filling ingredients: 150 g of homemade noodles (Made from an egg or commercially), 1 medium onion, 60 g of fresh mushrooms (or marinated, about 5 mushrooms), 1 egg, 80 g of cheese (if desired), half a quince or apple, salt and pepper to taste.
Ingredient sos: 1 tablespoon honey, half orange juice or 3 tablespoons lemon juice. Stir.
We are preparing the chicken. We take good care of the hen. With the help of a knife we make a cut with the bones from the chest down. We just remove the chest basket. We do not remove the other bones. Season the chicken with salt and pepper.
We are preparing the filling. We make noodles from an egg (see noodle recipes on our blog). You can also use the commercial noodles that we will boil for 3-4 minutes. Chop the onion and mushrooms. Put the onion in the hot pan with oil first, then the mushrooms. Saute over medium heat for a few minutes. In a bowl, mix the onion and hardened mushrooms, noodles, egg, grated cheese, diced quince, salt and pepper.
With a needle and thread I sewed the chest from top to bottom, leaving only a hole where we will put the filling. We fill the chicken with the prepared mixture. I had sewed the hen to the end. Grease it with the 3 tablespoons of mayonnaise.
We tie the legs and wings together with the chest as in the picture. We put the chicken on a tray lined with paper, on onion wheels.
Put the chicken in the preheated oven at 200C for 1 hour (depending on the oven). In 1 hour, grease it with honey sauce and let it brown for another 10-15 minutes. Periodically check that the surface is baked, as the capacity of each oven is different.
After removing the chicken from the oven, we can sprinkle it with the removed sauce and we can serve it on a bed of vegetables or fruits.
I talked, cleaned, cut and washed the bird well, then I placed the pieces in a pan greased with oil. I sprinkled freshly ground salt and pepper and I cleaned the garlic cloves and placed them among the pieces of meat, then I sprinkled good with olive oil.
I put aluminum foil over the tray and put it in the oven where I left it for about an hour at 200 ° C. In the last 20 minutes we discover the dish and let the meat brown nicely.
Serve with your favorite garnish.
Good job and good appetite!
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Baked polenta with cheese and smoked
Make a softer polenta (boiling water, salt, cornstarch - mix with a wooden spoon or with a fork, not to make lumps & # 8211 be careful not to skip the polenta, on your hands or face & # 8211 let the polenta cook until it comes off the pan easily).
Put a layer of polenta in a heat-resistant bowl, greased with butter.
Make a mixture like a paste, thicker, of sweet cheese and salted cheese, grated, sour cream, beaten eggs, some pieces of butter, grated cheese.
Put the above mixture over the polenta layer and cover with another layer of polenta. You can make several layers, if there are more fomists at the table. The last layer must be polenta.
Fry half a smoked meat and smoked sausages. In winter, if you had pork, remove the smoked butter from the garnish. It is also available in the market, in packages of 6-800 grams. Put the frying over the last layer of polenta. Break some eggs too. You put their eyes on the polenta, among the pieces of smoke. Grate some cheese on top.
Put the tray in the hot oven and let it simmer for about 15-20 minutes, until the melted cheese is lightly browned and acquires a slightly golden color. You look at the oven from time to time.
Serve hot with sour cream on top. On cold days it goes great with boiled brandy and peasant pickles or sauerkraut, with pepper, paprika and oil. It also goes with cold beer.
Pay attention to the hot tray. It is handled only with kitchen gloves. If you don't have gloves, you buy them from the market, or until then, you get a thicker cloth to hold the tray with.
Before you put your housewife on the plate, you can smell the miasmas that jump out of the tray and that fill the kitchen with an ecological, fresh smell, a pure Romanian smell.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Stuffed Lamb Rib
Boil the lamb organs in salted water, to which we add 1 bay leaf. peppercorns, 3 cloves garlic. After they have boiled, take them out and leave them to cool. It is given through the meat mincer. Boiled eggs (3 in number) are cut into small pieces and added to the chopped organs. To these we add 1 raw egg, finely chopped green parsley, salt, pepper to taste. Mix everything well and move on to the preparation of the lamb rib that will be filled with this mixture.
The skin on the rib and the pulp are detached from the meat carefully, so that it does not break (I also used the tail from a wooden spoon to detach it). Under the peeled skin, insert the above filling and distribute it evenly over the entire surface. After I finished filling the space where I put the filling, I sewed it. Season the ribs filled with plenty of salt and pepper.
In a pan we put lard, over we place 4 onions cut into thick slices, 4 cloves garlic cut in half and 3 carrots cut into thicker slices. Place the lamb ribs on top of these vegetables and then add the 500 ml of wine.
Put the tray in the oven and let it bake and from time to time we sprinkle it with the juice that forms in the tray. Let it bake until it is nicely browned and the fork enters the pulp easily.
After it is fried, it is taken out on a rib plate and the vegetables with which it was fried are placed next to it.
1 kg of pork (with a little bacon), 1 kg of beef (if you want only), pepper to taste, garlic to taste, coarse salt, 50 ml of red wine, sweet and hot paprika (to the eyes, by color).
1 kg pork leg, 3 tablespoons lard, 200 g bacon, 5 cloves garlic, 200 ml red wine, thyme, salt and pepper to tastet
Zucchini stuffed with baked minced meat
3 larger pumpkins
500 gr minced meat (beef and pork / turkey, homemade minced preferably)
1 finely chopped onion
Grate 2 smaller carrots
1 bunch parsley
4 tablespoons rice
100 ml oil (to put in the pan in which we bake them)
salt, pepper, spices according to preference
2 tomatoes to slice the slices and put the caps (on top of the stuffed pumpkins)
Method of preparation:
Mix the minced meat, carrot, onion, rice, parsley and spices in a bowl. Wash and cut the pumpkins in half (or in 3 if necessary), then dig them inside and remove the seeds.
Fill each piece of zucchini with the meat mixture. Place on top the lids made of tomato slices. I put the pumpkins in a bowl in which I put water (up to half of them), oil and finely chopped tomatoes.
Leave in the oven for 45 minutes at 190 degrees, until nicely browned on top.
Serve plain or with cream.