Traditional recipes

Pasta pie with red wine sauce

Pasta pie with red wine sauce

Boil the pasta in salted water, drain and mix with the melted butter. Mix sour cream with cheese, egg yolks, sugar, raisins, lemon peel, essence and then add over pasta. At the end, the beaten egg whites are easily incorporated. Grease a bowl with oil and cover with breadcrumbs. Put two sheets of pie each greased with oil, cover the walls of the bowl, add the mixture of pasta with cheese and put on top the other two sheets of pie, also greased with oil. Bake for 30-35 minutes in the preheated oven.

Sauce:

Boil the wine and sugar until thickened. It is flavored with cinnamon and cardamom. The pie is served sprinkled with hot sauce.

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Pears in wine sauce

Here is a special and delicate dessert. It is extremely tasty, but very easy to prepare: Pears in wine sauce.

ingredients

750 ml of red wine
5 pears
1 lemon
150 g sugar
1 cinnamon stick
clove
4 walnut kernels

Method of preparation

Peel the pears and put them in water with lemon juice.

Boil the wine with the cinnamon stick, sugar, cloves, 1/2 lemon, then add the pears and cover. Bring to a simmer, and after about 10 minutes remove the cloves, lemon and cinnamon stick.

The pears must be covered with wine or we keep spinning them on the path.

After the pears have boiled, take them out and add the broken walnut kernels and let them simmer until it decreases and begins to thicken (about 20 minutes), to become like honey.


Cakes: Laura Adamache recipes

Homemade cakes & # 8211 simple recipes explained step by step. In this category I am waiting for you with the most delicious and tasty recipes for homemade cakes, quick and simple cakes. If you are wondering what dessert to prepare for the holiday meals, you will find here unique ideas for cream sweets or fruit cakes.

For hot summer days, I highly recommend unsweetened sweets. The most beloved desserts that do not require baking being Biscuit salami and Cake with biscuits and mascarpone cream.

Of course I did not forget American cake recipes Cheesecakes and brownies, so popular and loved by all of us! In this category you will find the most popular recipes for cheesecake, baked or without baking, and brownies, including the recipe for Negresa cake with chickpeas, a dessert for those who can not consume gluten.

Traditional Romanian desserts they have a place of honor in my kitchen. With the greatest pleasure, I recommend you to try the wonderful fried papanasi and boiled papanasi, my father's recipes. Cremsnitul, the cake recipe I don't think I would ever get tired of, is also here.

Cake recipes posted in this category are waiting for you to try them, and I can't wait for you to tell me how they looked.


Shepherd’s Pie (Vegan Recipe)

This vegan shepherd's pie recipe is perfect for the holidays but also for the usual dinners during the week. For maximum convenience, you can do it in advance because it lasts up to 5 days in the refrigerator, or you can cook it in a multicooker. It's super healthy and full of wonderful winter flavors, so don't be surprised if you make this delicious hepherd's pie a few times a week!

Today I have prepared a vegan pastor pie recipe for you, one of my favorite adaptations of the classic English recipe.

Shepherd's pie, or shepherd's pie as it is called in English, is a traditional British dish dating back to the 1700s and has become very popular throughout Western Europe and North America.

In its simplest form it is a dish with minced meat and vegetables, covered with a creamy mashed potato. Sounds so good, no wonder she's so in love.

And the most impressive is that such an old dish has stood the test of time and is very popular today.

More classic recipes:

Another wonderful thing about the pastor's pie is its versatility, which can be adapted to your tastes, the diets you follow or the ingredients you have at hand.

In this shepherd's pie recipe I used only vegan ingredients to make it not only delicious but also very healthy.

Think of it as a more modern pastor's pie recipe that can be easily made for any dinner, using the ingredients you already have in your kitchen.

How good is it when your favorite foods come with a lot of benefits like this?

And if that's not enough, we've put together a list of very useful Tips & Tricks for this Shepherd's Pie recipe that will help you look perfect.


Tomato sauce with wine and vegetables for beef or pork steak

Tomato sauce with wine and vegetables for beef or pork steak recipe step by step. Tomato sauce recipe (for tomatoes) for steak. How to make baked beef or pork sauce? Steak sauce like at a restaurant. How does the steak sauce thicken? Tomato sauce and wine for steak on the tray.

This tomato sauce with wine and vegetables is made from ripe vegetables and tasty juices left by meat during frying or baking. I often make steaks on the tray because they don't rob me for a long time. It takes very little seasoning for beef, pork or chicken and cooking vegetables. Otherwise, the oven does all the work!

The best sauce for steak is made with many vegetables, wine, cognac or other brandy and butter.

It is logical that the steak sauce is tastier if you cook some vegetables with the meat in the pan. We are talking about roots (carrots, parsnips, parsley, celery) but also tomatoes, onions, garlic, leeks, etc. Depending on the taste, add or not cumin, bay leaf, thyme or other aromatic herbs. It is not good to put them all at once because they will even out the taste of the sauces. Better 1-2.

In the picture below you can see a stewed beef steak with wine sauce, vegetables and tomatoes and new potato garnishes with dill and butter (recipe here) and pan-fried garlic mushrooms (recipe here).

I prepared this sauce with wine and vegetables for the beef steak very quickly after I took the tray out of the oven. Sauces should generally be strained, degreased, reduced (boiled to reduce), seasoned and tied with something. Liezon (liaison in French lb.) can be a little starch dissolved in cold water and cubes of cold butter. Sometimes sweet cream is put in sauces but necessarily natural, do not imitate Gran Cucina or other nonsense called "cooking cream".

The contribution of tomatoes from this sauce comes from 2 parts: from the tomato marinade in which the meat was stored and from the concentrated tomato paste added at the end.

Here you see a sauce with Armagnac (or other brandy) that I made at a beef stew with vegetables at the plantersrecipe here.

From the quantities below it results approx. 6-8 servings of tomato sauce with wine and vegetables for beef or pork steak.


Pasta with white sauce and salmon

I know it's no secret to you that white sauce pasta is my life. I would never choose pasta with red sauce, if I always had the option of WHITE. So our recipe today - Pasta with white sauce and salmon - it is first of all one for my soul and then a recipe that I can't wait to share with you! I hope you love her as much as I do!

Pasta with white sauce and salmon is the recipe with which I responded to Meggle's challenge to cook something fast and di-li-shas for the #Meggle Menu!

Let's start with & # 8230tanananana & # 8230 white sauce! I used Meggle's cooking cream and the sauce came out super creamy! Surely you recognize it by its unmistakable blue packaging! It is a cream with a medium fat content - 20% & # 8211 has a very creamy texture, which keeps the rich taste of milk. I use it not only for sauces or pasta with white sauce, but also for cream soups or chocolate ganache.

Meggle Cream for Cooking - The Secret That Makes the Difference Between Sauce and CREAMY SAUCE & # x2665 & # xfe0f

Meggle cream comes in 3 types of packaging - 200ml, 500ml and 1 liter. This way it adapts perfectly to the recipe we prepare and to the number of little men we have at the table!

In terms of pasta, I recommend you choose your favorite pasta, of course. Fresh pasta, short pasta (penne, fusilli, farfalle etc) or long pasta & # 8211 tagliatelle, spaghetti & # 8211 all fit perfectly!

I chose salmon because I love the salmon-white sauce combination! First I removed the skin, then I cut the salmon fillet into bite-size pieces. Of course, if you want, you can leave the skin for a super crunchy effect, but as Luca and Luna prefer skinless, I removed it. Then I seasoned the simple salmon with salt and pepper. I fried it in olive oil until it had a golden crust, about 3-4 minutes on each side, over medium to low heat.

Of course, if fish is not your favorite, you can use diced chicken or turkey breasts, but also diced bacon. Because they are not as sensitive as fish, we can not take them out of the pan after frying, but continue to prepare the sauce, adding onions and garlic. The possibilities are endless!


2 onions,
1-2 cloves garlic,
2 pieces chicken breast,
250 g mushrooms,
1/2 box of peeled tomatoes,
1 tablespoon tomato paste,
1 teaspoon brown sugar,
30 ml red wine, dry,
70 ml bird soup,
1/2 bunch of parsley,
salt, pepper, oil,

Finely chopped onion and garlic are hardened in oil.

When the onion has turned yellow, add the chicken breast (each piece cut into 2-3 slices long), leave until lightly fried.

Add the sliced ​​mushrooms, finely chopped tomatoes and their juice, wine, sugar, salt and pepper.

Mix well and add the soup. Let it simmer until the sauce decreases, stir from time to time.

At the end, add the finely chopped parsley.


Red wine sauce for steak

Didn't it happen to you many times when you were preparing a steak that you felt like you needed something for a wow taste? Today I propose a red wine sauce that goes great with a steak of pork or beef.

Duration: 20 min

Difficulty: easy

Ingredient:

  • 250 ml of red wine
  • 200 ml chicken soup
  • 2 tablespoons tomato juice
  • 2 rosemary sprigs
  • 5 cloves of garlic
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon sugar (optional)
  • Salt pepper

Peel a squash, grate it and slice it. Melt the butter in a pan and sauté the garlic together with the rosemary for 1-2 minutes. Pour over the wine, chicken soup and tomato juice and let it boil. In a bowl, mix the flour with a few tablespoons of sauce, until it has no more chocolate and pour into the pan. Let the sauce boil for about 10 minutes or until it is reduced by half and thickens a little. At the end, add salt and pepper to taste. If you want the sauce to be a little sweeter, add a teaspoon of sugar.

If you do not serve the sauce on the spot, you can keep it in the fridge for a few days and just heat it a few minutes before the meal.


Ingredients Mussels in wine and garlic sauce

1.5 kg medium
2 tablespoons olive oil
1 tablespoon good butter
6 cloves garlic
100 ml dry white wine (Sauvignon Blanc, Chablis, Chardonnay)
1/2 bunch of parsley
1-2 tablespoons lemon juice
salt pepper

Preparation Mussels in wine and garlic sauce

  1. Clean the mussels: put in a bowl with cold water. Place another bowl of cold water next to it. Take each mussel and clean it of "mustaches" by pulling them on the opposite side of the shell hinge. Clean the shell by rubbing it vigorously with a wire sponge under running water. Limestone deposits are cleaned with the blade of a knife (some will go down, others will not, clean as much as possible). Put the cleaned mussel in the bowl with clean water. Attention, if the mussel is open it is thrown away.
    When all the mussels are cleaned, they are rinsed in a few more waters. Drain well before cooking.
  2. Heat the oil and butter in a large pan. Add 4 cloves crushed garlic and cook briefly, just until they start to smell. Add the wine and bring to a boil.
  3. Put the mussels in the pan and mix well. Cover with a lid and leave for 5 minutes. Check if all the mussels have been opened during this time and if not, mix in them, put the lid on again and leave max. 5 minutes.
  4. Remove the mussels with a spatula with holes on a large plate.
  5. The sauce left in the pan simmer for 5 minutes, until it drops a little. Add the crushed garlic, finely chopped parsley and lemon juice. Season with salt and pepper to taste.
  6. Pour the sauce over the mussels.
  7. Serve with fresh bread and lemon slices, along with a glass of white wine (the one you used for cooking). If you do not want to eat a lot of bread to soak in the sauce, you can use a shell as a spoon to drink the sauce. Or they can be served over pasta. Mussels that have not been opened are not consumed.