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First, put the ribs in hot oil. Add after 2-3 minutes and 3-4 finely chopped garlic cloves. Leave for another 3-4 minutes, then add enough pods and water to cover them. Let it boil for 10-15 minutes, then add the tomato paste, salt and pepper to taste.
Let it boil until the pods are cooked, approx. 30 minutes.
We grind the rest of the garlic cloves and add it to the food, before 1 minute to put out the fire. Add the finely chopped dill.
Quality cabbage with smoked ribs à la MasterChef. What is the recipe that amazed Chef Catalin Scarlatescu
Cristian Neacsu, a professional welder, managed to impress at MasterChef with a common food, which any Romanian knows how to make. But only he made the chefs eat with an unstoppable appetite.
Who would have thought that a cabbage with polenta could impress the three chefs at MasterChef? No one.
Even Cristian Neacsu was distrustful at first. Before appearing with sauerkraut in front of the chefs, Cristian Neacsu sincerely declared that he is afraid of Catalin Scarlatescu. "He may hit you on the head with the tray if you're not careful."
That didn't happen, on the contrary. Chef Catalin was the one who couldn't stop eating the cabbage he made.
The competitor received 3 Yes and goes on. & ldquoI broke it, let my mother die! & rdquo escaped Neacsu Cristian, as he left with his apron, and the jurors started laughing out loud.
Neacsu Cristian revealed for Foodstory.ro what are the miracle ingredients that turned his quality cabbage into a delicacy. See here the recipe = & gt hardened cabbage with smoked ribs & agrave at MasterChef
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- 500 g pasta beans
- 4 large cloves of garlic
- 4 tablespoons olive oil
- salt pepper
- fresh dill
We clean the pods of the extremities and wash them. In a deep frying pan put the oil, the broken beans and a cup of water. Cover and simmer over medium heat until all the water is reduced and the pods begin to harden in the remaining oil. Then add the garlic passed through the press, salt and pepper to taste and leave on the fire for another 5-7 minutes.
Turn off the heat, sprinkle with chopped dill and mix. We can serve immediately, good appetite!
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1kg smoked ribs
A pinch of salt
600g green peas (I had the freezer)
1 tablespoon vegeta
For the sauce:
4 tablespoons flour
2 tablespoons caster sugar
Method of preparation:
We take the rib, cut it into pieces and put it to boil in a pot, in which we put water, enough to cover the rib pieces well and add a pinch of salt. Let the ribs boil for about an hour.
After the ribs are cooked, take it out on a plate.
Put water in a pot, add vegetables and green peas. Let it boil for about 20 minutes.
Put oil in a saucepan, let it heat up, add 4 tablespoons of flour and let it brown - be careful not to burn it.
After browning a little, add the broth and stir continuously.
Add over the broth the boiled peas with the water in which they boiled (about 1 L of water).
If the broth is not sweet, add sugar to the sauce, I added 2 tablespoons of sugar.
Let it boil for 5 minutes, then turn off and add the finely chopped dill.
Put in the sautéed pea sauce that we boiled separately and serve as such or next to various garnishes. I prepared plain rice, boiled with salt.
We choose and wash the rice.
We put it in a saucepan with water in which we add a pinch of salt. Let it boil for 20-25 minutes.
After the rice has boiled, we put it in a strainer and put it under a stream of water.
Bean soup with smoked ribs
This bean soup recipe with smoked ribs will remind you of my grandmother's food and the love with which my grandmother made food.
300 g of colored beans
200 g smoked ribs
1 small celery
1 bell pepper
300 ml tomato pulp (canned)
500 ml homemade borscht
Method of preparation:
Let the beans soak for a few hours or in the evening until morning. Drain, boil in two discarded waters and add salt to the third water and let it boil until it is almost penetrated. Add the cleaned, washed and chopped vegetables as desired, top up with water and cook for about 20 minutes. Meanwhile, cut the "chopsticks" ribs, brown them crispy in a non-stick pan and add them to the pot, continuing to cook for another 10 minutes. Add the tomato pulp, finely chopped parsley, season the bean soup with the ribs smoked with salt and pepper, to taste, and cook for another 5 minutes. Add the homemade borscht, boiled and foamed separately, finely chopped larch and after 2-3 boils the fire is stopped.
Leave the smoked bean soup with the lid covered with a lid for 10 minutes to flavor and then serve.
Method of preparation
Chicken salad with celery
Boil the chicken breast. We touched him small. We also chop the cucumbers. We put the celery on the grater
POTATO SALAD WITH SAUSAGES
Boil the potatoes for 30 minutes in salted water and a little lemon so that they do not crumble. Peas too
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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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Maybe the title says it all. Well, he can't say how good he is and how well he goes along.
How to prepare the garden for summer
If you have a small garden, whether you live at home or you are lucky enough to benefit from it by living at.
Sugar-free ice cream & # 8211 top 4 recipes
Sugar-free ice cream. Certainly, any mother is happy when she hears these words. It's the ideal dessert for summer, but maybe.
Fennel, orange and walnut salad
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Pickled eggs in beets
Don't know what to do with the boiled eggs left over from Easter? Pickled eggs are the fastest and.
BEANS WITH CIOLAN AND SMOKED COSTITA
I missed a smoked bean and as if the smoked ciolan was not enough, I also bought 400 grams of smoked ribs which I think complete the wonderful taste of smoked meat combined with beans.
For starters I boiled the ribs in a separate bowl with 1 liter of water.
I cut the ciolan into cubes and fried it in a pan with a little olive oil.
When it was almost ready, I added the finely chopped onion and carrot and let them simmer for a very short time.
I unwrapped the canned beans from my favorite company - Bonduelle, drained the juice and added them lightly over the ciolan and the hardened vegetables. Over them I put the ribs that already seemed to come off the bone and almost all the juice in which I had boiled them. I left them on the fire for almost 5 minutes so that all the flavors blend in, I added 2 tablespoons of tomato paste and the 2 cloves of finely chopped garlic. After boiling a few more times, sprinkle a pinch of tarragon and a little ground pepper and turn off the heat.
It only lasted about half an hour and I got 4 servings of delicious beans with ciolan and smoked ribs that will be enjoyed with the wonderful pickled donuts.