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Pork stew with mashed potatoes

Pork stew with mashed potatoes

Heat the oil in a deep frying pan, then add the diced pork and diced potatoes, strips, uneven as thick as possible, the bay leaf, pepper and delicacy, cover and let it simmer lightly on one side, then on the other side and drain the excess oil (it must be as dry as possible not to drip into the oil)

.Then add the vegetables (optional), garlic, onion and leave approx. 10 min. stirring a few times so that it doesn't burn and finally we add the finely chopped greens and we also match the spices according to everyone's taste.

Serve with donuts, cauliflower and cucumber vinegar


Pan-fried rabbit with potatoes

In a deep frying pan, fry the onion and 7 cloves of garlic in oil for a few minutes. Add a little salt.

Add the pieces of meat and stir.

Cook with a lid for 20 minutes on medium heat.
Stir occasionally so that it does not stick.

After 20 minutes, leave on medium heat for another 10 minutes without the lid.

Stir frequently so that it does not stick.

Peel a squash, grate it and squeeze the juice.
In a deep frying pan put 2-3 tablespoons of oil and add the potatoes and 3-4 cloves of garlic. Season with salt.
Cook over medium heat until golden brown and soft. Stir frequently.


Content

menu includes all kitchen, confectionery, beverages and other food on offer at one table, default, as opposed to menu list, which welcomes the customer in order to give him the opportunity to choose from a variety of products. By extension is meant the paper (card, flyer, leaflet) on which are passed, in the order of serving all dishes and drinks. The preparation of a menu is done according to the type of meal, taking into account the season, age, nationality and culinary preferences of customers, as follows:

  • menus for regular meals (simple): menus for students, menus for vegetarians, menus for lunch, menus for dinner
  • menus for special occasions (festive): holiday meals (Easter, Christmas, New Year), receptions, cocktails, weddings, weddings, family events (birthday, name day), Banquet, etc.

The menu list must have a quality graphic (depending on the specifics of each restaurant), and the name of the dishes and drinks will be written, in addition to the Romanian language, in at least two other languages ​​of international circulation. According to the nature of the products offered, it comprises two groups: the list of dishes and the list of drinks.

List of preparations Change

The list of dishes must include: the specialty of the house, the day and the chef. In the list, the dishes will be placed in the order of serving. Development of the list by groups of preparations:


Culinary Guide | Eat healthy

Simple and fast! After this method you can prepare another type of fish fillets in the pan, adapting only the frying time according to the thickness of the fillets. The skin of the salmon comes out very crunchy.


ingredients :
1 piece salmon fillets with skin
lemon pepper (or ground pepper)
sea ​​salt

Preparation :
1. Grow the fillet on the skin side. Dry very well with paper towels.
2. Salt and pepper on both sides, including in the notches.
3. Heat 3 tablespoons of oil well in a pan.
4. Put the fillet in the pan with the skin down. Fry for about 5 minutes (until you see on the edge that 2/3 of the tabs have changed color).
5. Turn on the other side and fry for another 3 minutes.
6. Turn the skin down again and remove the pan from the heat.
7. Serve in the next few minutes sprinkled with plenty of lemon.


Pan-fried pork breast!

A very simple recipe! As a result, you will get a delicious piece of meat and a wonderful sauce. If you like pork breast, be sure to prepare it this way!

-½ teaspoon of granulated garlic

-½ teaspoon of herbs from Provence

-½ teaspoon of ground pepper mixture

-a teaspoon of paprika

1.Wash and dry the pork breast with paper towels. Cut it into 2-3 pieces that fit easily in the pan.

2. Fry the pieces of meat on a dry pan (without oil), over medium-high heat, on all sides, until golden brown.

3. Reduce the flame. Add the hot beer, soy sauce, granulated garlic, ground pepper mixture, Provence herbs, paprika, salt and sugar. Mix carefully.

4. Cook the meat for about 90 minutes from the moment the liquid in the pan boils, until it becomes soft, over low heat, under the lid.

5. Transfer it to a plate lined with paper towels so that it dries a little. You can reduce the sauce left in the pan or serve it as such!


Golden potatoes - boiled and browned potatoes in lard or oil

  • Servings: 4 people
  • Preparation time: 5min
  • Cooking time: 25min
  • Calories: -
  • Difficulty: Easy

Golden potatoes, boiled and browned in lard, are creamy and extremely tasty potatoes. The preparation method is as simple and fast as possible. Much and too controversial lard that I confess I do not avoid, is the "secret" ingredient that gives a special taste to this delicious dish. Golden potatoes can also be browned in an oil bath, if you do not like lard.


Pan-fried pork with lemon and potatoes

Let's try another kind of steak, simple, without fat, and which is made relatively quickly (the copper pan also helps me). Pan-fried pork with potatoes and lemon is the option I propose for diversification.

It is a steak that you can make for the holidays but also on any occasion you want to give your child a tender and tasty meat.

ingredients:

a pork muscle (about 500 grams)

3-5 diced red potatoes

1/4 cup fresh parsley

2 pieces chopped green onions

Method of preparation:

1. Heat the oil and fry the potatoes. Leave them for about 10 minutes until they get a little golden color.

2. Meanwhile, slice the pork tenderloin and lightly beat the resulting slices (maybe with the palm of your hand because they are very tender). Put salt and pepper on them (I have a direct mixture of salt and pepper and a little nutmeg).

3. Simmer the potatoes in the pan with half a cup of water for about 5 minutes. Then pour them into a bowl.

4. Fry the slices of meat. Flavor them with lemon slices that will leave their juice and will be slightly golden. Let the meat fry for 4-6 minutes on one side, 4-6 minutes on the other side (depending on what pan you have).

5. Pour the finely chopped green onion over the potatoes, leave them to cool slightly.

6. On a plate, first arrange the potatoes with green onions, then place the fried steak, lemons and parsley on top.


Pan-fried pork breast!

A very simple recipe! As a result, you will get a delicious piece of meat and a wonderful sauce. If you like pork breast, be sure to prepare it this way!

-½ teaspoon of granulated garlic

-½ teaspoon of herbs from Provence

-½ teaspoon of ground pepper mixture

-a teaspoon of paprika

1.Wash and dry the pork breast with paper towels. Cut it into 2-3 pieces that fit easily in the pan.

2. Fry the pieces of meat on a dry pan (without oil), over medium-high heat, on all sides, until golden brown.

3. Reduce the flame. Add the hot beer, soy sauce, granulated garlic, ground pepper mixture, Provence herbs, paprika, salt and sugar. Mix carefully.

4. Cook the meat for about 90 minutes from the moment the liquid in the pan boils, until it becomes soft, over low heat, under the lid.

5. Transfer it to a plate lined with paper towels so that it dries a little. You can reduce the sauce left in the pan or serve it as such!


Pork chop and potato rolls with baked cheese and pea garnish

  • Pork chop roll, baked cheese potatoes, mushroom pea garnish (Maria Baciu) Pork chop roll, baked cheese potatoes, mushroom pea garnish
  • Preparation of ingredients for rolls (Maria Baciu) Preparation of ingredients for rolls
  • Preparation of rolls (Maria Baciu) Preparation of rolls
  • Folding the rolls (Maria Baciu) Folding the rolls
  • The rolls are ready to be baked (Maria Baciu) The rolls are ready to be baked
  • Peeled potatoes are cut (Maria Baciu) Peeled potatoes are cut
  • Slices of mushrooms are inserted between the potato notches, then greased with butter and sprinkled with aromatic herbs on top (Maria Baciu) Between slices of potatoes are inserted slices of mushrooms, then greased with butter and sprinkled with aromatic herbs on top.
  • Potatoes, together with the rolls are put in the oven (Maria Baciu) Potatoes, together with the rolls are put in the oven
  • Potatoes and rolls are taken out of the oven, grated cheese is sprinkled over the potatoes (Maria Baciu) Potatoes and rolls are taken out of the oven, grated cheese is sprinkled over the potatoes
  • The main course is ready to serve! (Maria Baciu) The main course is ready to serve!

A select and good-looking dish, suitable for a romantic evening for two. For potato lovers, we present a quick and tasty baked version.

For rolls you need the following:

  • 2 pieces of pork chop
  • 4 thin slices of smoked bacon
  • 2 pieces of cheese
  • 2 slices of red pepper

The meat is beaten with a hammer, then salted and peppered. Put the piece of cheese and the slices of pepper in the middle of the piece of meat, then roll the meat nicely, as if you were wrapping a wire. Then wrap the roll with slices of bacon. If necessary, you can fasten the ends with a toothpick so that the roller does not come loose. Put the rolls in a tray, which you then put in the oven with the potatoes.

Baked potatoes with cheese and greens

This is a delicious recipe for baked potatoes with cheese. Baked potatoes are much tastier than those baked in the microwave, and have a much nicer texture than boiled ones.

They are especially delicious if you add a little butter, greens and cheeses that you have around the house.

It is a simple recipe to cook, which adds a special look to the dish.

  • 2 medium-sized potatoes
  • 1 teaspoon salt
  • 2-3 tablespoons of melted butter
  • 2-3 tablespoons of greens (parsley, thyme or dill)
  • Or 2-3 tablespoons of dried greens as desired
  • 4 tablespoons grated cheese
  • 1 ½ tablespoons Parmesan or cheese

Preheat the oven to 220 degrees Celsius.

Peel the potatoes, then cut them into thin slices, but not completely, leave a portion uncut to hold the slices together. You can use the tail from a wooden spoon to prevent the knife from cutting down. Put the potatoes in a tray. Divide the slices a little and then put the slices of chopped mushrooms. Sprinkle with salt, then pour over the melted butter. Then sprinkle with greens. Put the potatoes in the oven for 50 minutes. Remove the potatoes from the oven, sprinkle the cheese on top, then put them back in the oven until their color turns slightly brown, the cheese is melted and the potatoes are penetrated. They can be tried with a fork.

Preparation of pea garnish

The following ingredients are used:

  • 500 grams of fresh or frozen pea berries
  • 1 carrot
  • 1 piece of leek cut into rounds
  • 1 half red pepper
  • 250 grams of assorted mushrooms
  • 2-3 tablespoons of oil
  • salt, pepper, dill

In a frying pan, put the oil, then add the sliced ​​leeks, diced peppers and diced carrots. Let it boil for a few minutes, then add the chopped mushrooms and simmer until the mushrooms leave the juice.

Meanwhile, wash the peas if they are frozen, or drain them of water and rinse them if they are canned. Add the peas, salt and pepper, then continue cooking for another 5 minutes, preferably without a lid, to preserve the color of the green peas.


Tocanita brasoveana

Peel the potatoes and cut them into very small cubes. We place them in a tray as large as possible, so that they don't overlap too much, we sprinkle them with 30 ml of oil, we season them with salt, pepper and garlic, we mix everything very well and we put them in the oven at 200 for about 20 minutes. degrees Celsius, during which time we turn them several times to brown evenly.

Meanwhile, cut the pork chop into cubes as small as the potatoes and mix it with 50 ml of oil, spice to taste, including paprika and fry the cubes in a pan, without adding oil, until they are browned and well penetrated.

For the bechamel sauce, melt the butter in a saucepan, then remove from the heat, add the flour and mix quickly with the whisk, so as not to become lumpy. Add milk and sweet cream, season with salt, pepper and nutmeg powder. Put the sauce on the fire again and let it boil on a very low heat, about 10-12 minutes, until the flour is cooked and the sauce is well bound. Put 50 g of grated cheese in the hot sauce and mix until the cheese is melted.

To assemble the stew, we put on each plate a layer of potatoes, a layer of diced meat, a generous layer of bechamel sauce and a little grated cheese on top.