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Wash the peppers and donuts and clean them of seeds. Together with the cleaned celery and the hot peppers, they are passed through the mincer. The hot peppers are mixed with the seeds. Put the vegetables together with the sugar, vinegar and spices in a pot and let them boil for a few minutes. Meanwhile, sterilize the jars in the oven. The composition is poured hot into jars, tied with cellophane or put lids.
The sauce can be used successfully for steaks, spaghetti or as an addition to various dishes.
DONUTS in MUSTARD sauce for the winter
This recipe for donuts marinated in mustard sauce is also part of the category of vegetables preserved for the winter.
Unlike classic preserves and pickles, these donuts have a very special taste and texture. You will see how good they are and how easy they are to prepare!
Donuts in mustard sauce
Donuts in mustard sauce - recipe
• 1 kg of donuts (kapia pepper, red bell pepper)
• 500 g of mustard (sweet or hot, as desired)
• 300 ml of vinegar
• 300 g of honey or raw sugar
• 100 ml of oil
• 1-2 teaspoons of peppercorns
• 1-2 bay leaves
• 1 teaspoon of turmeric
• 10 celery leaves
• 2 tablespoons of salt
Once you have prepared all the ingredients, take care of the donuts first. Remove the seed stalks, wash them well and cut them into long thin slices.
Put the vinegar in a large saucepan on the fire. Add oil, honey or sugar, salt, mustard and spices. It is easier to mix with the target.
Bring the mixture to a boil a few times, then add a quarter of the amount of chopped donuts.
After 2 minutes, remove the donuts with a whisk in a high temperature resistant bowl. Add another part of the raw donuts, let them simmer for 2-3 minutes, then take them out of the bowl.
Continue like this until you have finished the whole amount of donuts.
Prepare 800 g jars and fill them with scalded donuts. Place a few celery leaves on the bottom of the jars and between the donuts.
Place the jars on a metal tray and put the sauce back on the heat to bring to a boil.
Pour it into jars over donuts. Fill them with sauce up to the top. Screw the lids tightly and cover them with thick blankets. Allow the donuts to cool
At will, room temperature.
In 2-3 days I am ready to store in the pantry. It does not require additional sterilization. If you notice that the lids have swelled and the donuts have started to ferment, resume the process: remove the sauce, boil it for 1 minute, then pour it hot over the donuts again.
They can be served at the table or used in recipes after 2 weeks. They are great with cooked food.
Source: Gina Bradea, Marinated donuts in mustard sauce, for winter: https://www.youtube.com/watch?v=JS9gHGa9FQI&list=PL4r1jxpdcWIEWzevECY2mUQCVqG9x036P&index=41
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Donuts in vinegar. Three simple recipes that anyone can prepare
Donuts in vinegar. They are served with steaks or any main course with meat and are a natural source of vitamins. Here are three simple recipes for making donuts in vinegar.
Donuts in vinegar - recipe 1. Ingredients: 5 kilograms of donuts, 5 liters of water, 1 liter of vinegar, 2 tablespoons of oil (optional), salt to taste, sugar to taste, peppercorns, mustard seeds, bay leaves, horseradish.
Method of preparation: The donuts are washed and cut into suitable pieces. Then, prepare a kind of brine from water, vinegar, oil, salt, sugar, pepper, mustard seeds and bay leaves, after which the composition is put on iron, at the right heat. It fits everything to taste. People who prefer donuts to be more sour should add more vinegar to the composition, while people who prefer sweeter ones can add sugar.
When the brine has started to boil, add the donuts, but not all at once. It rotates continuously with the palette of holes until it changes color. Caution: donuts should not be left on the fire for too long, as they soften.
Then remove from the brine and place in jars. It is not pressed. When all the donuts are placed in jars, add the horseradish, which has been cut beforehand. Three jars of horseradish are enough for a jar of about 800 grams.
After that, add the warm brine. The spices left on the bottom of the pot are distributed with a spoon, evenly, in each jar. One bay leaf is enough for one jar.
Tie the jars with cellophane or staple them and store them in the pantry, wrapped in blankets, until the next day. In order not to leave air bubbles in the jar, lightly press the donuts with a wooden spoon or gently shake the donut jar in vinegar.
Donuts in vinegar - recipe 2. Ingredients: 5 kilograms of donuts, 500 grams of sugar, 250 grams of salt, 500 milliliters of vinegar, mustard seeds, peppercorns.
Preparation: Wash the donuts, cut them into quarters and put them in a 10 liter pot. Then, in a separate container, mix the salt with the sugar and sprinkle the obtained composition over the cut donuts.
Mix well by hand and cover with a lid. The whole composition is left for 24 hours, so that the donuts leave juice. The next day, remove the donuts and put them in jars of different sizes. Put mustard and peppercorns over them, then pour the juice left by the donuts overnight mixed with vinegar. Staple the jars with donuts in vinegar and put them in the pantry.
Donuts in vinegar - recipe 3. Ingredients: 8 kilograms of donuts, 8 liters of water, 8 tablespoons of sugar, 8 tablespoons of salt, a liter of vinegar, 3-4 bay leaves, 50 grams of peppercorns, half a kilogram of horseradish, cauliflower , a celery, a twig plus a few cherry leaves.
Mo of preparation. The donuts are cleaned and cut into four. Celery is cleaned, washed and cut into rounds. The cauliflower is broken into pieces and washed well. Horseradish is cleaned and cut into finger-sized slices.
Place all the ingredients mentioned above in jars, no matter in what order. An option would be to first put the cherry and celery leaves, then the cauliflower, sliced celery, donuts, and finally the horseradish.
Then prepare a brine from vinegar, water, sugar, salt, pepper, bay leaves. The composition is boiled, and when it is close to boiling point, remove from the heat. Pour the hot brine into jars, then leave until the brine cools. After that, close the jars well, or cover them with cellophane. Donuts in vinegar store in the pantry, or in closets away from light and heat.
Spicy sauce "Cobra" in the jar, for the winter & # 8211 favorite preserve of housewives of the years & # 821780 is again current! No vinegar!
Today we present a fantastic recipe for spicy sauce in a jar for the winter, called "Cobra". This sauce, with a tempting taste, will give the pieces of meat, potatoes or fish a spicy and very aromatic note. The homemade "Cobra" sauce is very tasty, similar to adjica, it is very simple to prepare, even without hassle and without a drop of vinegar. It is an excellent sauce along with grilled meat, grilled vegetables, french fries and many other delicacies prepared by you.
& # 8211 2 bundles of green dill
METHOD OF PREPARATION
1. Wash the tomatoes, remove the spine and cut them in half. Put the tomatoes through the meat grinder.
2. Pour the chopped tomatoes into a saucepan, put them on the fire and bring to a boil. Boil the tomato sauce for 1 hour. Stir regularly.
3. Wash the sweet peppers and remove the stalk with seeds. Wash the hot peppers and remove the spine. Add the sweet and hot peppers through the meat grinder.
4. Peel a squash, grate it and squeeze the juice.
5. Combine the chopped and grated vegetables with the tomato sauce in the pan. Bring the composition to a boil again. Boil for 25 minutes. Stir regularly.
6. Peel the garlic and grate it. Wash the greens and chop finely.
7. Put the grated garlic and chopped greens in the saucepan with the tomatoes. Continue to boil the composition for 8-10 minutes. Stir regularly.
8. With 2 minutes until the end of cooking time, pour the vegetable oil and sprinkle with salt. Mix the composition.
9. Sterilize jars and lids.
10. Pour the sauce into jars, cover with lids, then staple them.
11. Place the cans upside down and cover them with a duvet. Allow them to cool completely. Store the spicy delicacy in a pantry in a cool place.
Note: To cook the sauce, use a thick-bottomed saucepan. Periodically mix the sauce with a wooden spoon so that it does not burn. The spices will help to add interesting notes of flavor to the sauce: coriander, cinnamon, cloves, allspice, bay leaf.
Spicy apricot sauce & # 8211 simple and easy recipe
Spicy apricot sauce is extremely tasty. The recipe I use is very simple and contains only natural ingredients. Apricots can be replaced with apricot jam.
- 1 kg of apricots, 1 clove of garlic
- 3 onions, hot peppers (to taste, the more, the better)
- 4 red peppers, rosemary and thyme
- 1 tablespoon salt, 5 tablespoons sugar, 100 ml wine vinegar
- Half a tablespoon of peppercorns
Method of preparation:
We clean all the vegetables, we remove the apricot and pepper seeds. We then wash them very well. Set aside a few apricot kernels.Put the apricots in a large saucepan. Cover the pan with a lid and let the apricots boil. We do not add water, because apricots are quite juicy. Then lift the lid and let some of the juice left by the apricots evaporate.
Add peppers, garlic, finely chopped onion and a few apricot kernels.Cook over low heat, stirring occasionally. When the mixture in the pan thickens, add rosemary, thyme, sugar, salt and black peppercorns.
While mixing, the water will evaporate and the resulting mixture will have the density of a ketchup. To prevent the sauce from burning, add wine vinegar.When the sauce becomes thick enough, we can take it off the heat. We take the apricot kernels out of it and throw them away. Using a vertical mixer, mix the sauce.If necessary, add more salt.
The resulting sauce should have a strong apricot flavor. The taste changes after a few days, because the flavors of the ingredients will combine. Good appetite and increase cooking!
After trying all sorts of wonderful donut recipes, I went back to the classic recipe. It's like I like this more.
1 kg of cleaned donuts
300 ml of wine vinegar
600 ml of water
a tablespoon of salt
3 tablespoons sugar
mustard seeds, enibahar, pepper
a slice of celery
The donuts are cut into large slices.
Cold donuts, preserved with vinegar and sugar
I made this recipe last year, being very praised by many people.
One argument in her favor is that it is easy to make, cold, while in the classic recipe, donuts should be scalded. Honestly, I don't see how much trouble it is to scald some donuts, it's done very quickly.
Then everyone says they hold up well (it's true) and are crispy. Well, I just didn't like this crunchy thing. The donuts stayed too strong. At least for the first 4 months, they ate harder.
When I prepared them, they left a lot of juice, practically salt and sugar extracted all the juice from the donuts, they remained drier, stronger.
However, the recipe is not bad. They last a long time, they don't break, and for those who have strong teeth, I think there are no problems.
I don't do them a second time.
5 kg donuts (weighed before cleaning)
1 liter of vinegar
1 kg of sugar
a tablespoon of salt
spices - mustard seeds, enibahar
Peel the donuts, cut them into large slices, mix all the ingredients - we leave only the horseradish for the next day, and leave it like this for 24 hours. They will leave a lot of juice. They are put in jars, alternating horseradish strips. That's all.
I have a jar left over from last fall here. They have been very well preserved.
The business of a former flight attendant in which "the star & # 8221 is a secret seven-ingredient sauce
Eduard Ebinca was a flight attendant for four and a half years for a Dubai airline and thus had the opportunity to see a lot of countries around the globe.
Passionate about burgers, he tasted this product in the countries he visited, after which he thought of giving up his job and becoming an entrepreneur, his plan being to create a chain of restaurants where customers could serve the best burger.
"I was a flight attendant and, after seeing the world, I tried to find a niche business and I thought of starting with a fast food restaurant where burgers are served. The investment started with the money saved and the money received based on a start-up project. I opened the first one in Cluj-Napoca two years ago and I watched how the market evolves, followed by the second restaurant the other day, following an investment of 100,000 euros, together with an associate. The plan is to create a chain of such restaurants, about one a year, a year and a half, the next being the sports bar, with TVs. The recipes, the concept, I took mainly from three countries I've been to, the USA, Australia and New Zealand, where people are big consumers of burgers. I tasted burgers where I was and created special recipes, tested first on friends, gathered various recipes and put them together. I can say that our recipes are unique ", Ebinca declared for the MEDIAFAX correspondent.
According to him, in the second restaurant, in addition to burgers, customers can opt for beef steak and ribs, fried in a charcoal oven, just as he saw in the US.
"We use Black Angus beef, which is very good but more expensive, but also Romanian beef, which is also good, but cheaper. Depending on the possibilities of the customers. For the ribs we have a special sauce, which contains, among others, whiskey, soy sauce and pineapple juice ", the entrepreneur added.
The star of the burgers is "Smoke & ampFire" which contains Black Angus beef, pickles, bacon, cheddar cheese and a spicy sauce, whose composition with 7 ingredients is secret, the product having about 1,500 calories.
"The bakery is produced especially for us by a bakery in Cluj, and for those who do not eat meat, we also have vegetarian burgers, which include grilled mushrooms with pesto sauce, sun-dried tomatoes and mozzarella," he said.
Eduard Ebinca claims that the burger is a product that catches more and more in Romania, after consumers start to overcome the culinary stage of the small classics, grilled neck and chicken breast and shaorma.
Spicy plum sauce for meat, fish and vegetables. It will turn any food into a fragrant and rich taste!
& # 8221 Plum sauce & # 8221 is very tasty, fragrant and spicy, ideal for meat dishes. This wonderful sauce will perfectly complement other dishes, such as: chicken, fish, potatoes or pasta. The sauce is made from sour plums, garlic and many aromatic herbs, which gives it a unique taste. If you have not tried such a sauce so far, then you must prepare it this year, you will not regret it!
-0.5-1 teaspoon of herbs
-0.5 teaspoon black pepper
METHOD OF PREPARATION
1. Wash and clean the plums, put them in a deep bowl and pour over the water, put them on the fire and simmer for 5 minutes. Pass the plums through a sieve and pour the resulting mass into a small bowl.
2. Put the plum puree on the fire, add the garlic given through the press, the pepper, the herbs, the salt and the sugar. Mix well.
3. Boil for 10 minutes and add the greens at the end.
4. Pour the plum sauce into jars, staple them, turn them upside down and let them cool.
5. Place the jars in a dark place. You can keep this sauce for several years.
1 kg duck breast, salt and pepper, oil (for steak) 1 kg pitted cherries (frozen), 1-2 tablespoons honey, 1-2 tablespoons reduction of balsamic vinegar, a pinch of salt, 1 tablespoon lemon juice ( for cherry sauce) 800 g puff pastry, 1 egg, black sesame, berries for decoration (for serving)
Grate the duck breast on the skin side, close to the meat, then rub lightly with coarse salt, sprinkle with a little pepper and fry in a pan greased with a little oil, first on the skin side, for 3 minutes, then and on the other side, for another three minutes. Continue to cook the duck breast in the oven for 15 minutes, then keep covered until ready to serve.
For the cherry sauce, put all the ingredients in a blender container and turn into a compact, viscous sauce.
For the puff pastry sticks, thaw the puff pastry, grease with beaten egg and cut into long, thin strips. Place the strips in the tray on baking paper, then sprinkle black sesame seeds over them and bake at 200 degrees for 10 & # 8211 15 minutes.
- For meatballs
- 750 gr minced meat, pork + beef
- 1 onion
- 1 head of garlic
- 1 potato
- 1 carrot
- 2 eggs
- 1 bunch green parsley
- frying oil
- For the sauce:
- 1 onion
- 800 gr tomato paste with peppers
- 1-2 tablespoons oil
- 5-6 basil leaves
- 1-2 sprigs of thyme
- 2 was dafin
- 2 cloves of garlic
- 250 ml vegetable soup
- 1 teaspoon sugar
- paprika and hot peppers
- green parsley