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Mixed meatball

Mixed meatball



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Take 2 eggs and boil them until they become hard, and then cut them in half.

Separately, boil the poultry livers with the pork lung. After boiling, remove from the water, leave to cool a bit and pass through the meat grinder. Peel an onion, wash and chop, then fry a little in oil. Add the washed and finely chopped parsley and dill, then mix the minced meat with the liver and lung, 7 eggs, green onions, garlic, salt and pepper.

Grease a cake pan with oil (I always grease it with margarine because it seems tastier), spread a layer of the composition over which the egg halves are placed and then add the rest of the composition. Grease the remaining egg on top and place the powder on top of the whole surface, then prick it from place to place with a toothpick.

At the end, put it in the oven that has been heated and leave it until it forms a brown crust on top. I still have some composition left and I also made some parjoale wrapped in powder that I fried in a pan and which are of course very good.

Have fun!


Lamb of the lamb


Ingredients: lamb entrails (liver, kidneys, heart, a piece of meat of about 400 g), lamb puree, 2 bundles of green dill, a bunch of green parsley, 2 bundles of green onions, 2 bundles of green garlic, 3 hard boiled eggs, 3 raw eggs, seasonings, a pinch of salt and pepper if necessary, 50 ml of oil.


Preparation:
The puree is washed in several cold waters, the entrails and the meat are boiled in salted water. Foam and let it boil, then take it out and let it cool and put it through the meat grinder, through a larger sieve or cut it into small pieces with a knife. Onions and garlic, washed and drained, cut into small pieces, then fry in a little oil. Mix the chopped entrails with hardened greens, with the finely chopped dill and parsley, with the spices (add salt and pepper if necessary) and beaten raw eggs, mix well until the ingredients are perfectly homogenous. Grease a cake tray (I used one of yena) with a little oil then lightly spread the breadcrumbs, from the middle of the tray to the edges, put half of the composition, place the hard boiled eggs and peeled, one after the other, of -along the composition, then pour the rest of the composition, cover with the edges of the pan, pressing lightly and put in the oven to lightly brown, at the right heat. Cut thin slices only after it has cooled well, preferably the next day, and place on the platter decorated as desired. For a pleasant appearance, on top, after covering the composition with powder, you can beat an egg, thus acquiring a pleasant color after baking.
Good appetite!


Lamb recipe (1 kg)

Ingredient:

  • liver of a lamb, possibly the lungs, spleen and kidneys
  • 200 grams of lamb
  • 8 raw eggs, beaten
  • 2-3 bunches of green onions and garlic (about 300 grams)
  • 1 bunch of parsley or dill
  • 1 tablespoon butter or 2 tablespoons oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method of preparation:

The organs and the meat are boiled, then cut into small pieces and pulled a little into the pan, to intensify the flavor (the meat juice is kept in the pan, because it will be used later). After the pieces of meat have cooled, cut them even smaller.

Fry the chopped onion and garlic for 2-3 minutes in the pan in which you prepared the meat. Then mix in a bowl the meat, vegetables, chopped parsley and beaten eggs, along with a teaspoon of salt and a teaspoon of pepper.

Grease a heat-resistant pan with butter or oil, then place the composition and place in the oven for about 30 minutes (about 180 ° C, depending on the type of oven and the programs available). You can also use a blanket to wrap the composition in the tray, but the liver will come out without it, with a small risk of burning or sticking to the tray. Drobul is served cold, sliced ​​like bread.


Soak the buns in a bowl of water. Peel the onion and garlic and cut into cubes. Wash the marjoram, dry by shaking and break the leaves into small pieces.

Preheat the oven (upper / lower temperature: 200 ° C / recirculated air: 175 ° C).

Pour the minced meat together with the milk, eggs, cumin, onion, garlic and marjoram into a bowl. The soaked buns are squeezed and torn into large pieces on top of the minced meat mass. Season everything with salt and pepper and knead the mixture.

Form 2 oval pieces of minced meat and grease with a little water with a brush. Grease the pan with a little oil, place the minced meatballs and bake on the middle rail of the hot oven for 50-60 minutes.

The minced meatball is served with cucumbers cut in half, slices of bread and mustard.


Soak the buns in a bowl of water. Peel the onion and garlic and cut into cubes. Wash the marjoram, dry by shaking and break the leaves into small pieces.

Preheat the oven (upper / lower temperature: 200 ° C / recirculated air: 175 ° C).

Pour the minced meat together with the milk, eggs, cumin, onion, garlic and marjoram into a bowl. The soaked buns are squeezed and torn into large pieces on top of the minced meat mass. Season everything with salt and pepper and knead the mixture.

Form 2 oval pieces of minced meat and grease with a little water with a brush. Grease the pan with a little oil, place the minced meatballs and bake on the middle rail of the hot oven for 50-60 minutes.

The minced meatball is served with cucumbers cut in half, slices of bread and mustard.


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How to choose the right lamb for steak

Surely you sat for minutes in front of a window wondering which piece of lamb to choose. Well, you should consider some criteria before shopping for the festive Easter meal.

Before cooking with lamb, it is important to understand the parts of the lamb so that you can determine which one is right for the dish you have in mind. You can use the meat for the lamb steak, being weak and tender. You can use the breast for steaks or even to fry it. The organs go perfectly in the lamb's liver, and the ribs are excellent in the oven.

When buying lamb, as with any piece of meat, it is best to buy a fresh version. When you buy a piece of packaged lamb, the easiest way to determine the freshness is to check the data on the package.

Lamb chops

If the lamb is not packed, look at the color of the meat. The lamb should be pink or red. Any meat that is darker than pink is older and will not be as fresh or tender. In addition to color, look for fine-grained, firm-fat, white meat. Another great option is to buy lamb from local farmers.


Useful tips for preparing a drob as per the book

As with every recipe, there are some secrets that help you prepare the preparation as per the book. Thus, in the case of drob, there are some useful tips that we thought we would share with you. First of all, as you can see in the recipes presented, there are several ways to wallpaper the baking tray. Thus, you can opt for the following options:

  • Traditionally, the tray is lined using lamb's blanket, which is the membrane that covers his stomach and must be placed in the tray so that the sides remain outside the edges of the tray. After pouring the composition into the tray, you can cover the dough with the sides of the pan. After the dough is cooked, don't forget to drain the remaining fat, it is possible that the powder will leave more fat than needed.
  • However, there is also the possibility to line the tray with baking sheets or breadcrumbs and a little oil.

Also, eggs inside the drob, those that remain whole (not the beaten ones), can be boiled before starting to prepare the drob and can be integrated whole. They can be crushed and mixed with the other ingredients or they can be introduced raw, in a kind of nest that you make in the composition of the drob. In addition, there is the option to put beaten eggs over the dough, just before putting the tray in the oven.

In addition, other key tips may be:

  • To get rid of the strong smell and taste of lamb from the liver, it is recommended that the organs be kept in vinegar for a quarter of an hour, this little trick will help a lot
  • Regardless of the type of liver chosen, it is advisable not to use only pieces of liver, but also other organs. The liver can give a slightly bitter taste to your preparation
  • If you want the dough to be homogeneous, like a paste, then you can use a blender, with which to pass the cooked meat.
  • One of the ingredients that give the taste good taste is green garlic. Besides this, however, you can also use some leurda ties
  • If you do not want to use powder over the liver, you can get the golden crust on top with two beaten eggs.

Honey drob & # 8211 Dobrogean recipe

For several years I have been working as a "cook's helper" in preparing the drob, but look that in the speed of preparing the Easter meal I did not manage to put together the stages of the recipe to present it to you. With the necessary apologies for the lack of the artistic element that does not accompany the photos attached to the recipe, speed is to blame, this is how the Dobrogean lamb stew recipe is prepared.

It is said that it is Dobrogean cheese because it is made from Dobrogea lamb and the ingredients are mixed by Dobrogean hands. I don't think it's a fixed recipe, take it as a principle how many huts, so many habits, so many tastes. I have no weight to give you if you want this. Don't be scared, making lamb liver is not a great philosophy, just sort and mix the ingredients, letting yourself be carried away by the taste you prefer.

Ingredient culinary recipe Honey drob & # 8211 Dobrogean recipe

  • Lamb meat from his belly
  • Honey organs
  • 1 prapur
  • 4 eggs
  • Green onion leaves
  • 2 parsley bindings
  • 1 link green dill
  • Salt, black pepper, paprika and thyme

How to prepare the recipe Drob de miel & # 8211 dobrogeana recipe

From a lamb, put aside the organs (except the kidneys - which go well in the oven, a little liver and a few intestines - which go well in the soup) and the meat from the belly. 4 eggs for the chopped mixture and if you want to boil with boiled egg inside 4 more eggs. Approximate the meat to fit in cozonac formations. Green onion leaves, from about 8 to 10 medium threads, two bunches of green parsley and one of green dill. Salt, black pepper, paprika and thyme to taste. Let's not forget the powder (Membrane that envelops various internal organs of the body, especially the stomach and intestines & # 8211 dex).

The organs are boiled. Boil the meat separately. The matte is boiled separately. Don't ask me why, but that's how I was made to boil them (I hope you haven't forgotten about my quality as a cook's help). Then they are passed through a large sieve. We also had a little pork lung that we mixed in the mince. Oops! Did I ruin the recipe? Certainly not. Salt, pepper, paprika and thyme to taste. Then I added all the finely chopped greens and the 4 raw eggs. Mix everything well until smooth. So, traditionally with gloves.

You will not need a special drob tray. The composition fits very well in the shape of a cake. Do not line the form with oil, butter, lard because it is not needed, the composition leaving quite a lot of fat. Do not bother to remove the taste of lamb by different methods. If you don't want it to taste like lamb, make pork or other animals.

After finishing the part with "no" we continue adding the chopped in the tray (I put in the form of baking paper before I spread the breadcrumbs), along the length bury the boiled eggs (peeled of course) and close the tray with the rest of the breadcrumbs. 30 minutes in the hot oven and ready!

Drain the fat from the pan and after it cools, remove the dough from the mold. Put it in the fridge and on Easter day it will be exceptional! Happy appetite and happy Easter!


Stuffed drob

Chop the meat and with it the onion, garlic and green parsley, cleaned and washed.
Season to taste with salt and pepper.
Put the mixture in a saucepan and add 2-3 tablespoons of oil.

Put on the right heat and keep until the meat changes color.
Remove from the heat and allow to cool.
Beat eggs and incorporate them into the meat mixture.
In a tray (I used a cake one), greased with oil and covered with flour, place the filling (keep 3-4 tablespoons), so that in the middle, we leave a space for filling.
Around the space left, place the bacon slices, then put the cream cheese and then the cheese slices.

Cover with the preserved meat mixture.
Peel a squash, grate it and squeeze the juice.
We also put a few sprigs of green parsley on top.
Beat the egg well and pour it over the liver.

Place in the preheated oven at 180 degrees C for about 30 minutes.
Remove the dough from the oven and let it cool in the form, then take it out and slice it.