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Chicken meat with puree and cherry sauce

Chicken meat with puree and cherry sauce

A sweet and sour sauce that, I say, goes very well with boiled chicken, not fried.

  • boiled chicken
  • a cherry compote 800g
  • 3 lg oil
  • 2 lg flour
  • salt, sugar to taste

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken meat with puree and cherry sauce:

Put the oil and flour in a saucepan and mix until smooth over low heat. Gradually add the juice from the cherry compote, stirring constantly so as not to form lumps. After all the juice has been added, let it boil for a few more minutes and add salt and sugar to taste (I didn't add anything because I liked it the way it came out). Remove from the heat and add the cherries.

It is served with mashed potatoes and boiled meat (I had it from the soup).

Good appetite!

Tips sites

1

It can be put over sauce and cream.


Muffins with whipped cream and cherry puree

ingredients
For muffins :, 5 eggs, 5 tablespoons sugar, 5 tablespoons oil, 10 tablespoons milk, 10 tablespoons flour, 1 teaspoon baking powder, 2 teaspoons powdered sugar with vanilla pods, a pinch of salt, For cream :, 350 ml sour cream fat, 4-5 tablespoons powdered sugar, 1 small jar of pitted cherries, 1 tablespoon sugar, 1 tablespoon grated starch, 2 teaspoons vanilla essence

Difficulty: low | Time: 1h 10 min


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Meatballs with onion and tomato sauce

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Summer salad with chicken, quail eggs and sauce.

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Meat dishes

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Cheese paste with garlic

I recommend this healthy and light food, suitable for days.

Meatballs with onion and tomato sauce

Ingredients meatballs with onion and tomato sauce 500 g.

Summer salad with chicken, quail eggs and sauce.

I called it & # 8222Summer Salad & # 8221, because it's kind of.

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Fennel, orange and walnut salad

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Duck meat - between yes and no?

The duck is a bird with red meat, very nutritious and tasty. Duck meat is a source good high quality protein. Without skin, it has an even lower caloric value than chicken.

One serving of duck meat contains half the recommended daily dose of nicotic acid (vitamin B3), iron and selenium. Besides all this, it is also a good source of lean protein. It can be low in fat and saturated fatty acids. If the skin is removed from the duck breast, then it has a lower content of saturated fats and fatty acids than chicken breast.

A serving of 100 grams of skinless duck breast meat contains 140 calories and 11.2 g of fat.

Duck meat is a good source of protein, niacin, phosphorus, riboflavin, iron, zinc, vitamin B-6 and thiamine and lower amounts of vitamin B-12, folic acid and magnesium. It is relatively rich in fat and cholesterol, if the skin is consumed.

Duck meat is recommended for strengthening the immune system, nervous system and digestive system. Ensures the development of the body, so it should not be missing from the diet. Duck fat gives a special flavor to dishes of any kind.

In addition, there is a great advantage of weighted consumption of duck meat, and this is given by duck fat. The melting point of the fat rate is only 14 degrees Celsius, much lower than human body temperature and for this reason is easy to eliminate compared to melting points of beef, pork and chicken fat which are 45, 38 and 37 degrees Celsius. The low melting point of fat allows duck meat to be very delicious even when served cold.

On the other hand, the duck egg contains iron, zinc, potassium, retinol, vitamin K and can help those with insomnia, digestive problems or hypertension. The downside is that the duck egg contains a lot of cholesterol, so it will be consumed less often and only well cooked.

Pekin ducks are very widespread and appreciated in Europe and the USA for their meat, which is said to be the tastiest poultry meat.


You can read the recipe written below or find the video recipe at the end, where you can follow closely how I prepare everything.

Pour the sugar over the strawberries and mix a little.

Advice from Gina Bradea

If you want to use sweetener and not sugar, I recommend the sweeteners from Sweater , they don't have that bitter, unpleasant taste. See zero-calorie sweeteners if you have diabetes.

We leave the strawberries in the fridge or in a cooler room until the next day, they have to stay overnight, to leave their syrup.

The next day we blend the fruit with the syrup they left.

Put the syrup to boil, it is important to use a pan as wide as possible, with thick walls.

When the syrup boils, add the lemon juice, it will maintain the beautiful color of the syrup, but it also has the role of preservative.

Stir continuously and let it boil for another 10 minutes.

I put it in 250 ml bottles (sterilized and perfectly dry, under them I put a metal tray to attenuate the thermal shock.

Pour the syrup while it is still hot, I also used a strainer, it will stop the seeds.

We put the bottle caps on. I got about 850-900 ml of syrup, a thick and tasty syrup. Wrap the bottles with syrup until the second.

For more safety, we can sterilize the bottles for 20 minutes, from the moment the water boils.

That's it, the strawberry syrup is ready. We can use it in different ways, we can prepare it with cold water or lemonade and we can drink it, it can be a delicious topping for ice cream or we can turn it into a delicious jelly for cakes and cakes.

I warmly invite you to try this recipe too.

I enjoy cooking and good appetite!

You can watch the video recipe for strawberry syrup below:


Chicken bell pepper & # 8211 traditional Hungarian recipe

A portion of chicken paprika is filling and can be eaten with assorted pickles or hot polenta.

By following the steps above, you will be able to prepare the traditional Hungarian chicken paprika recipe. We wish you good luck!

Here's how to make semolina dumplings and chicken soup with dumplings

Other chicken recipes:

5 / 5 - 1 Review (s)

Sunday menu & # 8211 how to prepare meat

  • 3 cloves of garlic
  • a knife tip of paprika
  • pepper to taste
  • a little oil / butter
  • a chicken soup polish

In a frying pan / pan, heat the oil / butter and lightly sauté the crushed garlic cloves. Add the paprika and mix, but be careful not to burn the paprika. Add the meat removed from the pot and brown it on both sides for 2-3 minutes (I also put some boiled carrots and I recommend you boil more carrots in the soup to use for the meat later). Add a soup polish, put the lid on the pan / pan and let it boil for 3-4 boils, until the pieces of meat are well browned and the water decreases.
Meat prepared in this way goes with mashed potatoes and pickles or salad, depending on the season.


Relieving food

On Tuesday we have ciolan, on Thursday we have Speciala, we think it's time to stick something to the other days of the working week at Camino. Until next time, it was Wednesday's turn. We intend to make soothing food every Wednesday, in the style of & # 8222 mother's food & # 8221. Foods that we used to eat as children or that we still eat when we visit our mothers. We will make chicken soups, soups like at home, pipote stews, fried liver, mashed potatoes, sausages with cabbage, marinated meatballs, beef salads (maybe even with chicken, let it be the job until the end :)) pies and pancakes, polenta and macaroni with cheese and scallops, homemade cakes. How about that? We start tomorrow with chicken soup with noodles, fried chicken with mashed potatoes and sweet tomato sauce and a little garlic. For dessert, cherry pie. Do you have any ideas?

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41 Comments

hm & # 8230I don't know why, in fact, I think that since I was at my mother's house, there are some foods that I associate especially with winter. And it would be something like this: potato stew with smoked sausages and served with polenta and sour cabbage, or cabbage juice & # 8230good bad :)) That's what I think I'll do on the weekend :)
And what did my mother remind me of these days: baked potatoes (whole, in shell) and smoked bacon, onions & # 8230and with boiled eggs or & # 8230depends on where our imagination takes us in the pantry :) Only goodies :))
Thank you, Adi, for all the goodies I find in you!

I like baked potatoes too :)

I would start with dessert :) POULTRY MILK. I haven't eaten since I was a child when my mother wasn't so comfortable :(
Let's move on to serious things: if the Transylvanians like it too: meatball soup with BORS !! and LEUSTEAN !! (For Muntenians, a well-made meatball soup is the most & # 8222 at home mom & # 8221, in my opinion). At this time a meatball (bird, pork.) Would go first.
For type two I am in a dilemma: I would opt for peppers stuffed with rice (without meat) to make it easier and healthier. Of course you can fill zucchini (not zucchini because they look more nauseating) and tomatoes, eggplants in the same tray & # 8230
My mother also made baked peppers with sour cream (delicious) that go instead of meatballs.

bird's milk is on the list :)

There would be (for me) sarmale, crispy snacks, chicken peas with chicken, chicken brine with polenta. And for dessert: rice with milk, semolina with milk, cheese or pumpkin pie. I hope the ideas are useful :) And what about a day for fish? :)

Stir-fried meatball soup with sauerkraut juice :)
Beaten beans with meat or homemade sausages fried in lard plus pickles
Pie with cabbage, onion or cheese (from that of classic bread dough, baked in a larger tray or smaller pies baked individually, my grandmother called them kisses :)
Mushroom stew (good, fragrant, forest mushrooms)
Sweet bread
Stuffed pepper soup or stuffed peppers in tomato sauce
Balmos, polenta bulz with bellows cheese :)

Woe to my head for the cholesterol stuff I listed here, what to do with them, I associate these with going home, to my mother or grandmother, it is clear that we are Transylvanians. Anyway, since it's winter, I've listed more winter dishes. In summer I go for lettuce soup, green bean soup & # 8230

do you have a good salad soup recipe? :)

I make it as follows, for a pot of about four liters of soup: two heads of salad if the heads are large, if not three & # 8211 the idea is to have a lot of lettuce, 4-5 cloves of garlic, 2-3 tablespoons oil, approx. two liters of water, two eggs, about 4-500 ml of sweet milk, about 5-600 ml of whipped milk or more liquid yogurt, about 200 ml of sour cream. I soaked the garlic in oil for about a minute, added the lettuce leaves and simmered them for about 10 minutes. Add water, simmer for another 10 minutes, add salt, turn off the heat and let it cool a bit. Meanwhile, mix the sweet milk, whipped milk, eggs and cream and straighten the soup with them. If it needs to be sour, add a few drops of lemon or vinegar.
It can be made with whey instead of water, you can also harden a little smoked bacon at the beginning, with garlic, so according to your preferences. However, what is really important is to have a good, tender, young salad, and quality dairy & # 8211 that is, whipped milk and real cream. We eat it with various things next to it: kneaded sheep's cheese, polenta or homemade bread, scrambled eggs

I have an excellent salad soup recipe, with carrots and a little smoked bacon. If you want, let's talk about its development

Aoleau what my appetite is for food like at home :)

Sour vegetable soup with borscht and sour cream with sour cream, sauerkraut with smoked (ciolan, scarita, smoked ribs) and for dessert delicious croissants with walnut and jam filling / jam or sweet cheese pie

It's not long and the fast begins, sweet and fasting options:

1. beans rubbed with sauerkraut or sauerkraut only with oil, + fried sausage
2. low beans
3. bean soup with rantas, red onion with oil and vinegar
4. potato stew
5. potato soup
6. pots
7. Oriental salad
8. paprika with flour dumplings
9. chicken with sour cream and dill
10. baked pies with sauerkraut, or with plums, or with cheese, or twists with cheese or apples
11. Cake with leaves with bee honey

It can be seen that I miss Romania :)

But now I prefer boiled meat with vegetables and squeezed lemon: D

it's fat if you eat it all alone :)

When I was little, during the long winter, every Tuesday, my mother made a dish typical of the Romania-Hungary border area: the parade with the internships, that is, a thicker tomato soup in which she throws some pieces of sausage. smoked house and some eggs. Eat with pieces of bread (croutons) browned in the oven. Super tasty.

1. Bean soup / soup with onion salad
2. Pork alms with polenta and sauerkraut salad
3. Gris pudding (possibly with cottage cheese) with cherry jam

I always associate the chicken paprika with dumplings with my mother or grandmother. green bean soup (or soup.) made with a little sugar, that's how my Hungarian grandmother cooked it - since she left I haven't been able to recreate that unique taste!
noodles with walnuts or poppy seeds, or even with grated, hardened apples, our favorite fasting food, children.
hot polenta covered with cold milk from the fridge-dinner on evenings when mom or grandma didn't have time.
cabbage pie, bellows cheese or hardened onion & # 8230baked in the hearth.
friganele & # 8230.or bread in egg. with sweet peas or carrots. a wonder!
it would be, but I missed it and a craving!

hot polenta with cold milk & # 8211 times back, dream!

1.Tomato soup (homemade broth) with semolina dumplings.
2. Beans & # 8222frecated & # 8221with smoked sausages and fried onion with baked potatoes with smoked pork tenderloin from the greased garnish.
3. Rice with milk and cinnamon: donuts with jam.

yes, plum dumplings. and mashed potatoes, tomato sauce and meatballs.
ps: do you also put a link to the picture with the pies? look great. I never go round. that is, one in 10, 20! I mean never :)

very nice. I wrote them all down :).

Potato soup with meat from the jar (or garnished), white, without tomato sauce and sour, comes out like this, sweet and with a smoky taste & # 8230.
Cabbage seasoned with jumari, and for dessert clearly croissants with jam and walnuts (with battered dough with borscht and lard).

potato soup with tarragon, super fluffy donuts with red grape skin, plum dumplings, chicken paprika, salad soup, chicken soup with noodles made by my grandmother, cut by hand (I don't understand if I think, how she managed to make it so thin), smoked ham noodles in milk, cooked for Easter (since my grandparents died I haven't eaten such a good ham), smoked and dried sausages in the pantry (we were children and we broke from them, eating them naked) , bird's milk - and now I can still smell the vanilla in my grandmother's handkerchief, when she hugged us with the green onion omelette and the green bean soup - the same as the one described by Andrea, my grandmother being also the Hungarian baked potatoes with butter or with milk yogurt with caramel-instead of cocoa with milk, the simple cake, with nothing in it-foszlos kalacs called his grandmother, cakes like I haven't eaten since my grandmother died, made of snow-white flour, brought by my grandfather from the mill. I swear I feel the taste of all this, although I haven't eaten many for many years, I hear my grandmother's voice, I see my grandfather, big, & # 8222 driven by my little and fragile grandmother, I hear my mother laughing & # 8221 8230

Ear soup, made from a blanket of dough and spun on the fingers in the shape of ears. Sour with sour.
Iesnita on sour cream & # 8211 beaten eggs, with sour cream and water with flour that drains from the polenta.
Eggplant salad
Spinach with sour cream, nettles with mujdei
Chicken with sour cream, polenta and mujdei

You killed me with the picture that is with a slice of bread and the marrow ..offf my grandfather put a big pot to boil with beef bones leaving some meat on them, and he boiled them a lot, then he put potatoes, celery and whites and spices then he took everything out on a large tray and we ate it with horseradish, mayonnaise and a sauce with mayonnaise and mustard, and for the little ones my grandfather spread it on the bread and put garlic with onion, it was a richer version of the brine.

as for food, I miss quince food with burnt sugar sauce, nettles with canned meat garlic, drumsticks and sausages, peppercorns stuffed with rice but boiled in tomato sauce, here they are made but peppers are small and bitter and are made in the soup from boiling meat, like zucchini and a kind of cabbage rolls in cabbage leaves all with rice, I would eat my grandmother's and mother's pies, I would eat some cakes made with corn porridge and donuts, the pot that my mother made in a large pan in the oven after gathering in it all the slightly fried vegetables but also beef because it was not left to leave a widow, dumplings with plums and belly soup in which my mother throws a handful of rice and on the plate throw a little green larch and lard on bread with garlic that I had to eat on the sly because they did not leave me .. and many and small what to say I miss tomatoes and tarragon and the sweet taste of milk and butter which is super greasy and tasteless here and what's more, I miss everything too I miss our green and cool country with good water, but in any case thank you for stirring us up to the memory of those who are gone, give us more ideas and advice that are welcome

I think it's been years since I ate julfa cake, made with hemp seeds! If you do something like that, I will cross the continent and come to Cluj, on Wednesday evening! Although I would be content with some dumplings boiled with cottage cheese!

More food, some food, I would have some:
& # 8211 egg soup, straight vartoasa with sour cream, bean soup with smoked ciolan, potato soup (papricas) as my mother used to say with smoked meat, vegetable soup with smoked sausages
& # 8211 sauerkraut with meat, cabbage from Cluj, low beans with sausages or smoked ciolan, sarmale in which my father liked to find pieces of fatty meat from the captain of a pig, pilaf with poultry meat (to change pork) and meat from the cloth, especially simply roasted ribs, plus sausages
-talks, pies, noodles with poppy seeds or walnuts

Definitely homemade chicken soup with homemade noodles. Cherry juice. Parade zama with sausages. Macaroni with gray. Homemade creams (including sheets). Smoked and dried sausages. Roll the string with walnuts, poppy seeds or sweet cheese.
Freshly caught fish from Cris (barbel, clean, perch, maybe even pike, once even an eel :), given through flour, a little salty and fried even on the same day & # 8211 of these I haven't eaten in a long time and I think I'm among the best fish I've ever eaten. No potatoes, no polenta, no mujdei, just fish with bread or, in my case, no, because I didn't like bread, I didn't eat bread at all until I was four.

Hmmmmm! yummmmmy
I only cook comfort food.
For example, on Sunday I made a salad soup, a chicken stew with garlic (ostropel) with polenta (millet), which I cut with string. I made some pies (as they say on the slab-like in Transylvania) with plum jam. And I cooked on the wood stove because it is very dear to me. Of course, my mother cooked on the stove but the food is much tastier on the stove.
I make chicken soup once every 2 weeks (and only with chicken raised in the yard). I make the mushroom stew about once a month (mushrooms from the forest picked with my hand). Sour vegetable soup with cabbage juice I made last week. And I make many of the above recipes.
I don't like to experience all kinds of foods that I'm sure I won't touch.
Why I miss it: bird's milk and cocoa cake.

After all the ones listed above, I come with the addition that, for my grandmother, homemade noodle soup is associated in two ways with sarmale & # 8230. ) with cheese, either pie in the pan, with apples and cheese, respectively, baked in the oven in the yard, homemade bread, homemade dumplings with sweet cheese, dumplings with plums & # 8230sticks with mashed potatoes and tomato sauce & # 8230

I think these are the dishes I will prepare as soon as possible:
& # 8211 cherry soup (with or without meat)
& # 8211 Boiled beef with fruit sauce and mashed potatoes
& # 8211 dumplings with homemade plum jam
& # 8211 stuffed pepper soup
& # 8211 smoked bean soup
All six, in addition to many listed by the others, I go home to my mother.

Adi, I have some ideas too
& # 8211 polenta with hot cheese paired with a cold salad soup & # 8230
-details Monday morning from Aunt Mera to the fireplace.
What do you say?

What comes to mind now are:
& # 8211 candles (lies)
& # 8211 cabbage (stuffed with cow cheese, spinach, dill and green onion tails) & # 8230
& # 8211 coil with walnut or poppy seeds put in a thick layer
& # 8211 grilled chicken (I'm not sure of that name) - it's chicken stew made from onions, peppers (if we have) hardened and then put the chicken and paprika and water, salt pepper and finally parsley served with puree or dumplings of or broken & # 8230
& # 8211 bread with lard and tomatoes or onions and a little salt
& # 8211 fine clams (peasant potatoes but mashed like puree) with smoked ham and red onion or green onion or radish
& # 8211 hit, rubbed onion salad & # 8230 I haven't been able to make it so far so mommy
& # 8211 egg soup (ie cumin in which eggs are thrown and then whipped with sour cream)
& # 8211 noodles with milk
& # 8211 toast rubbed with garlic and sprinkled with oil (freshly made)
& # 8211 pancove (donuts) with a lot of walnuts
& # 8211 Broken egg dumplings with chicken stew above = DELICIOUS
& # 8211 pea soup with chicken, root and broken egg dumplings
& # 8211 Cauliflower soup with broken egg dumplings
& # 8211 Baked chicken and potatoes in lard
& # 8211 cherry and walnut cake
& # 8211 apple cake & # 8211 sheets made with lard (very tender) between which squeezed apples mixed with cinnamon, sugar
& # 8211 creams
& # 8211 bacon with bread baked on the hearth and with onion slightly caught in the frost
& # 8211 mosocoarne (a kind of cheesecake) stuffed with grated apples
& # 8211 pasta with sweet cabbage
& # 8211 potato pies, sweet cabbage, cottage cheese mixed with dill
& # 8211 put on the bottle

Burnt sugar cream, cake with shit and raisins, honey cake, apple cake, chicken ostropel, stuffed zucchini

frateeeeeeeee & # 8230..my grandmother used to make me friganele from slices of bread soaked in milk given through egg and fried and after that she put sugar on them and we eat them hot & # 8230 & # 8230 & # 8230.say if you ate too

Ioi, how good it all looks! Especially the pies seem to be typical codrenesti like the ones from Baia Mare, are they somehow with leurda or am I wrong? And toast looks inviting (drip bread is called in my area).
My soothing food is smoked bacon omelette, with green onions, mushrooms or sponges harvested from grandma's yard in season, all with a steaming polenta. Or mushroom stew with polenta & # 8230 True relief, indeed!


Pork muscles with wine and parsley

We take the slices of meat, add them with salt, pepper and pass them through the flour. In a frying pan, heat a little oil and let the meat brown a little on both sides. let it simmer for 6-7 minutes. After 7 minutes, put the lid aside and leave it on the fire until the liquid drops. Meanwhile, wash the parsley and chop it, and when the meat is ready, put it in the plates and sprinkle the parsley on top. Serve with puree. of potatoes or baked potatoes.

you can put the parsley over the meat in the pan.