Traditional recipes

My ketchup recipe

My ketchup recipe

Choose fleshy tomatoes, wash them, clean the white-green side next to the tail and then pass them through a sieve (strainer, just like for broth).

Bake the peppers on the stove or on the grill, cover with a lid and leave to cool, then peel the skin and clean the seeds.

Chop the onion and garlic very finely (it is preferable to give it to the robot), as well as the baked peppers.

Put the tomato juice in a pot and add all the ingredients (add a tablespoon of salt, if necessary adjust the taste at the end).

Put the pot on low heat and simmer until reduced by half, stirring occasionally, especially towards the end, when it begins to have the consistency of a paste. When it is low enough, it is fired.

Remove the celery and bay leaves from the pot and balance the salty / sour / sweet taste according to your preferences, adding a little salt, vinegar or sugar. The sauce is passed or passed through a sieve, I passed it with the hand blender and I warmly recommend it for this operation, it works very well.

At this point the ketchup is ready to be bottled in bottles or jars, which must have been previously sterilized. There are different methods for sterilizing cans, I proceed as follows: wash the jars very well with dishwashing detergent, rinse them in some water and then let them dry. I place the jars on a metal tray and put them in the cold oven, which I turn on and heat to 150-180 degrees, maintaining this temperature for half an hour. I let the jars cool inside the oven, then take them out and use them.

In jars and bottles prepared as described above and placed on a metallic surface (oven tray, knife blade inserted under the jar) pour the ketchup still hot.

Immediately close the jars (bottles) with clean and dry lids (check to close well, not to be deformed or rusty, etc.) and put them in the oven heated to 100 degrees Celsius, where I keep them for 2 hours, then turn off the oven and I let them cool inside him.

After opening a jar (or bottle) of ketchup, what remains must be stored in the refrigerator.


Homemade chicken pastrami

Preparing the package for school is a real challenge for parents, especially since they have to face all the temptations that appear in the way of the child.

For the easiest package to prepare, it's a sandwich, but pay close attention to what you put in it! Chicken pastrami is a healthy alternative to commercial sausages, it is juicy and tasty, without having a whole list of dyes and preservatives.

If you prepare pastrami and these super fluffy buns, you can make any combination of sandwiches: with yogurt sauce, mayonnaise, ketchup, raw or pickled cucumbers, peppers, tomatoes, salad, carrot salad, etc.

For chicken pastrami we need: 2 pieces of chicken breast (4 halves), a few allspice berries, 2 bay leaves, 1 teaspoon salt, water, 2 tablespoons soy sauce, 1 teaspoon paprika, 2 garlic cloves, 2 tablespoons oil, 1 tablespoon honey.

To start, put the chicken breast halves in a bowl with a lid, add salt, allspice seeds, bay leaves and water to cover everything. Cover with a lid and leave in the fridge for at least 12 hours. After this time, drain the liquid and wash the chest well, place it in the same bowl and put the soy sauce, oil, honey, paprika and chopped garlic, mix and leave for another 12 hours in the refrigerator.

Wrap the chicken breast pieces well (we wrapped two pieces together) with food string and place them in a heat-resistant dish with all the sauce left, cover with aluminum foil and put in the oven for 35-40 minutes, then remove the foil and cook over low heat until nicely browned. Every 15 minutes, grease the chicken breast pieces with the sauce from the tray so that they don't dry out.

For buns we need: 450 g flour, 7 g dry yeast, 1 teaspoon salt, ½ teaspoon sugar, 150 ml warm milk, 150 ml warm water, 2 tablespoons oil, 1 egg, sesame seeds / poppy seeds .

Knead an elastic dough from the above ingredients and leave it to rise for 30 minutes. Form 12-13 balls of dough (mine weighed 60g each), place them in a tray lined with baking paper and let them rise for another 10-15 minutes. Grease with egg mixed with a little milk and sprinkle with seeds.


Let's prepare the maya first.
Crush the yeast in a bowl, add the sugar and rub them with a wooden spoon until diluted.
Lightly heat the milk and add it over the yeast, then put a handful of flour and mix.
Cover the bowl and let the mayo rise until it doubles in volume, maximum 10 minutes if the yeast is fresh and good.

Sift 1 kg of flour into another bowl and make a hole in the middle where we will put the oil mixed with vinegar, then turn over the mayonnaise.

We will heat the water slightly and dilute the salt in it.
We put water in the bowl in which the mayo was and we rinse it, so as not to waste the ingredients.
Gradually pour the warm water over the ingredients in the bowl, gathering the flour from the edges in the middle.
Mix everything well, first in the bowl, then turn the dough over on the floured work table and start kneading it, adding flour until the dough no longer sticks to your hands.

Put the dough back in the bowl, cover it and let it rise until it doubles in volume, then divide it in two and pass it in the trays.

We also leave it in the trays to rise, until it doubles its volume again, then we will bake the bread at 180 degrees for 40 minutes, or depending on the oven of each one.


Best beef burger & # 8211 beef burger recipe

The best burger? Yes! at least from my point of view, after trying so many burger recipes, THIS burger recipe remained my favorite.

It is super fragrant, very juicy and absolutely delicious! Before moving on to the actual recipe, I want to tell you a few little secrets about the burger recipe in general. Of course, each of us has our own preferences when it comes to burger meatballs or the meat from which it is made, but the tips below are very useful and apply to everyone.

[box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Tips for a perfect burger every time [/ box]

  • you can use turkey, beef, pork or a mixture of minced meat, it is important to buy the whole meat and chop it yourself (or ask the butcher to cut it) so you know exactly what you put in your burger
  • it is very important to knead the meat very well, to slice it from the bowl, just like in a cake, then to let it rest before forming the meatballs.
  • to form the burger meatballs, you can use a lid from a 5-liter jar, which you cover with cling film so that it goes well over the edges.
  • weigh the meat before forming the meatballs. I put about 150g of ready-made mixture for each meatball
  • add salt only at the right time, because the salt extracts the juices from the meat, which will be scattered in the pan instead of remaining in your juicy burger. Salt the meatballs only before frying them and place the meatball with the salt side down on the grill. Salt the top only before turning the burger
  • fits perfectly with Onion jam with hot peppers
  • If you want a lighter burger, I suggest you try the recipe Salmon burger

Ingredients for 8 meatballs for burger:

  • 1 kg of minced beef
  • 4 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 tablespoon warchester sauce
  • 1 tablespoon breadcrumbs
  • salt and pepper to taste

How to prepare burger

  1. Mix all the ingredients and knead very well
  2. Slice the meat into a bowl (like a cake) to bind the meat very well
  3. Put the meat (150 gr) in molds and press well, remove and place on a tray, cover with plastic wrap and refrigerate for at least 12 hours.
  4. Fry the meat in a very hot pan, after the meat has turned and is almost ready, place the bacon on top of the meat and place 2 slices of cheese on top of the bacon.
  5. Fry the bun in a pan over low heat or on the grill, on both sides, until crispy
  6. Fry 2 slices of bacon
  7. To assemble the burger, grease the bottom of the bun with mustard, place the lettuce or his favorite salad, 3 slices of tomato, red onion, pickles, and meatball with bacon and cheese au gratin
  8. Optionally you can put a fried egg. Serve with french fries and ketchup & mayonnaise.

I do not want to praise it excessively, but I promise you that it is excellent and a recipe that MUST be tried! May it be best for you… I'm going to eat another one!


Homemade meringue & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of house meringues it is very easy to make, and the result is really delicious. The meringues are made from egg whites beaten with sugar until we get a hard and shiny foam that bakes in the oven. I always hear that your meringues don't come out, that they are hard to make, that they burn, that they don't keep their shape when baked. I want to show you now how easy it is to make meringues in the house if I follow some simple steps. We don't even have to have extensive experience in preparing sweets. I usually make meringues when I run out of egg whites from other recipes and I don't want to throw them away.

In order to succeed in the recipe for homemade meringues, you must first carefully separate the eggs. No drop of yolk should fall into the whites. Yolks contain fat, and egg whites do not beat. For the same reason you should also use very well washed and degreased containers, and if possible beat the egg whites in metal or glass bowls. Plastic is harder to degrease and can ruin your recipe. For degreasing, use vinegar or lemon to thoroughly clean the pre-washed bowls with dishwashing detergent. In this way the meringues will succeed every time.

Then you have to beat the egg whites well with the sugar. I recommend using a mixer, no matter what. A goal also works, but it will take considerably longer and your hands will get tired. Add the sugar gradually, little by little while you beat the egg whites. It is very important to add a little vinegar or lemon juice. The acid helps the egg whites to remain creamy and not separate during mixing. Do not beat the egg whites excessively! When they become a hard and shiny foam you stop. For a festive note, I added a little red dye to the pose in which I put the composition.

I got some white and red meringues, perfect for Christmas or any other special occasion. Of course you can use other colors, I really liked the combination of red and white. Bake the meringues over low heat, 110 degrees until well dried and hardened. They can be eaten as such or with whipped cream and sour fruits. I sincerely hope you try my homemade meringue recipe and enjoy it with the whole family. For a vegetarian or fasting option, you can also try my recipe of eggless meringues.


What vegetables does Mirela Vaida put in the meatball soup

"The main ingredient of the soup is minced meat, which I prepared here. It is a mixture of beef and chicken, it can also be pork. I also put a little pork here, for that fat that gives good taste to the meatball soup. I make meatballs from almost 2 kg of meat. That's kind of how I do it! But you can also make a kilogram, you get less. I also put 4 onions in the soup (three of which are in the meat composition), a small celery, which I put on the grater, parsnips, parsley, 2 carrots, all given on the small grater, so that the little ones don't find a reason to don't eat it. I put peppers of all colors to make the soup rich and colorful: a donut, a bell pepper, a green donut, a lot of parsley, a lot of larch and a lot of dill. I also like to put 3-4 diced tomatoes in the soup, rice in the meat composition, a little salt and pepper to taste and the egg white from two eggs, to bind the whole meat composition and a liter of borscht sour, because the soup goes with borscht. I definitely make it with sour borscht ", said the star, in the video on her Youtube channel, while she started working.


Hamburger, from bun to meatball

Every now and then, in moments of high objectivity, I sit and wonder why the hamburger was categorized as junk food. The hamburger contains a lean meatball and if done properly, has no eggs or breadcrumbs. He also has a bun that can be made at home, it can be wholemeal, rye or which everyone thinks rhymes better with his diet and a lot of salad. What's unhealthy in the burger recipe? Hm, it's true that some people made toilet paper burgers or you wonder what they did with that, but we won't talk about those today, but about a 100% homemade burger recipe, starting with the meatball modeled in the evening and left overnight in the cold and until the bun is cooked early in the morning. And since the barbecue season officially starts in Romania tomorrow, I say that there couldn't be a better time for a recipe like this. I don't claim my burger recipe is the best, but it still uses someone's modesty: P?


Preparation time: 08:00 hours
Cooking time: 00:10 hours
Total Time: 08:10 hours
Number of servings: 10 servings
Degree of difficulty: environment


Home ketchup & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of homemade ketchup it is absolutely wonderful for this period. The tomatoes have already ripened and it's a shame not to use them for a healthy and very tasty ketchup. Ketchup is a sauce loved by everyone, from small to large. It is so popular that we find it all over the world, in different containers and with different flavors. But the homemade version is much better because we know exactly what ingredients we put in it and the taste is wonderful.

Unfortunately, commercial ketchup is not exactly healthy, it contains large amounts of sweetener, preservatives and artificial flavors. I prefer to make homemade ketchup, especially since I can dose the amount of sugar and salt and I can choose the spices that I like. I have two recipes homemade ketchup, one that also contains peppers, and the other that contains apples, the recipe I decided to make now. The addition of apples in the homemade ketchup recipe is welcome. It offers the sweetness of the preparation and enriches the taste.

For a successful ketchup, you must first choose very well ripened tomatoes, dark red in color and as sweet as possible. If you get your hands on some tomatoes from a reliable source, so much the better. Being the main ingredient, tomatoes must be as good as possible. If you don't have fresh tomatoes, you can also use ready-made tomato juice, it's good as long as it's sweet. For spices, you can add what you like.

I really like cloves and Italian herbs in ketchup, but you can limit yourself to your favorites. For salt, you need to use it from time to time, especially if you want to keep the ketchup in the winter. The ketchup is poured hot into sterilized bottles and allowed to cool to room temperature. It is kept according to preference in the refrigerator, in the pantry or in the cellar. For another tomato-based canning recipe, you can also try the tomato recipe Tomato juice. It's easy to make and good for anything.


Homemade winter ketchup recipe!

If you have a few more tomatoes, you need to prepare this homemade ketchup. The recipe is so simple, but the sauce turns out especially tasty! He will be very successful, especially in children - they love him! Even the great ones will not be able to refuse it!

INGREDIENT:

METHOD OF PREPARATION:

1. Remove the stalks and pass the tomatoes through the juicer.

Advice. You can also use the meat grinder or blender, then pass the puree through a sieve to remove the seeds. If you like sauces with small particles, then ketchup can also be prepared with seeds.

2. Pour the juice into the saucepan, put it on low heat, bring it to the boil and simmer for 5 minutes.

3. After 5 minutes, pour 2 tablespoons of sauce into a plate and keep for later.

4. In the saucepan, add the onion given through the meat grinder, mix and cook the composition over medium heat for 1 hour.

5. Then add sugar, black pepper, cinnamon, cloves, hot pepper, salt and vinegar, mix and boil the sauce for 10 minutes.

6. Then add the garlic given through the press and mix.

7. In the bowl with the sauce kept earlier, add the starch, mix until smooth, pour it into the pan, stir once more and boil the sauce for 20 minutes.

8. Sterilize the jars: pour 100 ml of water into them and put them in the microwave, setting the maximum power, for 5 minutes. Boil the lids for 5 minutes.

9. Divide the sauce into sterilized jars, seal tightly with hot screw caps, turn them upside down and allow to cool.

After it cools, the ketchup acquires the consistency of a commercial one. Rest assured, there will be no drop of sauce left! It is perfect for pizza or with any dish used to serve ketchup.


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Unfortunately, commercial ketchup contains all kinds of unhealthy ingredients and a large amount of sugar. The good news is that you can make ketchup at home without much effort, and my recipe is wonderful. Ketchup is tasty, flavorful and can be eaten with lots of dishes.

JAMILACUISINE.RO

Homemade winter ketchup - video recipe JamilaCuisine

JamilaCuisine

9 years ago, two people had a dream. That of teaching others to cook and love food flavored with many spices. They dreamed of having a culinary channel on Youtube where they could show others how wonderful Moroccan food is and how easy it can be cooked by anyone. What they didn't know was that people were eager to see and learn as many recipes as possible in video format, any kind of recipe, their childhood recipes, the recipes they lost, the recipes they didn't know.

This is where it all started, from the need for people to learn step by step using video materials and from our love for everything that food means. We cannot say that these 9 years have been easy, on the contrary. We started from scratch, we made mistakes, we learned from them and we continued together. We have "revived" video recipes in Romania and we are proud to say that we have given courage to others to open their own culinary channels, and today we have a real Romanian video recipe industry.

4 years ago I had another dream, that of having my own JamilaCuisine studio, but not any studio, but a large one, modern and equipped with the latest generation equipment. We worked hard to build it and we are proud that we managed to see this dream come true. We have the largest studio dedicated to video recipes in Romania, with the most modern equipment.

In these 9 years you have viewed almost 1 billion and a half minutes of JamilaCuisine recipes, you have subscribed to almost 1 and a half million people on the Youtube channel and so many more on your Facebook page. Together we created real trends and made known a lot of recipes. We cooked, we worked and we enjoyed the results with you! I made the dream of two people a huge community of lovers of home-cooked food.

This 9-year journey was the most beautiful, most interactive and most spectacular of our lives. We are proud of everything we have achieved, of the people we are and especially of you! Thank you from the bottom of my heart for your support, appreciation and especially for your involvement! Thank you for always being with us, for trusting what we present to you and for cooking our recipes every day! Without you we would never have gotten here, so today is your birthday.

HAPPY BIRTHDAY, JAMILACUISINE, HAPPY BIRTHDAY TO THE JAMILACUISINE COMMUNITY, HAPPY NEW YEAR TO YOU AND YOU! Our dreams do not stop here so other surprises await you.


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