Traditional recipes

Veal ribs with baked potatoes and new carrots

Veal ribs with baked potatoes and new carrots

The period begins when the food is tastier. This is due to the vegetables that appear raw, young, new, especially from the local production. I really like cooking meat in the oven with the garnish. You shot two rabbits in one shot. In addition, I want to take advantage of this. If warmer days come, I can't do that.


Hungarian recipes

this tarragon lamb was recipe 66 from the book I mentioned
1.5 kg milk lamb (neck, front leg, back leg or ribs)
80 g onion
salt pepper
20 g of tarragon in vinegar (Transylvanians know how it is) or 5 grams of fresh tarragon
80 grams of butter
40 grams of flour
1 cup sour cream
4 tablespoons lemon juice
tarragon vinegar,
10 grams of sugar
half a cup of sweet cream
1 egg yolk

the larger bones are removed and a soup base is made from them.
the meat is cut into pieces of 20-30 grams.
put the meat together with the onion, salt and peppercorns in the strained soup.
When the meat is almost done, remove the onion, and thicken the sauce with a rantas made with butter and flour, but very light in color, the sauce should reach the consistency of a cream soup.
add sour cream, possibly mixed with a little flour, finely chopped tarragon, lemon juice, tarragon vinegar and sugar, stirring slowly until a spicy aroma is obtained.
boil over low heat to blend the flavors. remove the meat and place on a hot plate.
beat the yolk with the sweet cream and add it to the sauce, stirring slowly for uniformity, being careful not to boil it again and then pour the sauce obtained over the meat.
it is served with boiled rice or natural potatoes with fresh parsley on top
I hope I at least made someone happy

# 2 baby girl

Thank you very much.
For me it's a new recipe and I was really wondering how to make lamb this year, to change.

# 3 PARADISE

& quotThere is no place for the esthete to be sad, For the kitchen is also an art,
When the chef is an artist & quot

# 4 little coffee

fish salad as in Szegedret no. 17

for sauce:
30 g finely chopped onion
1/2 connection crow onion (I assume that green onions also work, if you feel like it and you don't have crow onion) finely chopped
salt, vinegar, pepper
half a cup of oil
a tablespoon of paprika
80 g of pepper paste.

For fish salad:
700 g over ready boiled
200 g green pepper
1 suitable tomato
2 hard boiled eggs, lettuce leaves.

first prepare the sauce so that the flavors can be homogenized.
Then remove the bones from the boiled fish, and grind the fish, don't cut it, leave to cool.
the peppers are diced, and scalded in the water in which you boiled the fish for about 2-3 minutes.
scald the tomatoes, remove the skin, remove the seeds and cut into slices.
In a bowl, mix the fish, tomatoes, peppers, add the sauce prepared before and a little lemon juice to taste.
let cool for a few hours.
Before serving, decorate the fish salad with a few lettuce leaves and hard-boiled egg slices.
good appetite & # 33 & # 33

# 5 little coffee

stuffed pickles - recipe no. 21
600 g mushrooms
100 g oil
30 grams of onion
salt, pepper, mayonnaise from two eggs
Worchestershire sauce
lemon juice
900 g pickled cucumbers in dill brine
250 g tomatoes
200 grams of mixed vegetable salad (peas, carrots, boiled potatoes, diced apples and pickled cucumbers and mixed with mayonnaise)
2 hard boiled eggs
lettuce and aspic leaves

wash the mushrooms well and chop them.
cook the diced onions, add the mushrooms, pepper, salt and cook the mushrooms until the sauce they leave disappears, then cool.
when the mushrooms are cooled add the mayonnaise needed to get a spreadable paste. add Worchestershire sous and lemon juice, match the taste, leave in the fridge.
peel the cucumbers and tomatoes.
cut the cucumbers lengthwise and remove the seeds completely.
fill one of the halves with mushroom paste and place the top on top.
for serving, spread the mixed vegetable salad on a plate, place the stuffed cucumbers on top, decorated with thin slices of tomato, lettuce leaves and chopped egg.
[attachmentid = 89113]

Thumbnails attached

# 6 Bolognese in Cluj

Well, you told me I was thinking of making pickle sauce that I don't know how to get rid of, but I'll make it stuffed with beef salad.

# 7 LORY_22

fish salad as in Szegedret no. 17

for sauce:
30 g finely chopped onion
1/2 connection crow onion (I assume that green onions also work, if you feel like it and you don't have crow onion) finely chopped
salt, vinegar, pepper
half a cup of oil
a tablespoon of paprika
80 g of pepper paste.

For fish salad:
700 g over boiled fish
200 g green pepper
1 suitable tomato
2 hard boiled eggs, lettuce leaves.

first prepare the sauce so that the flavors can be homogenized.
Then remove the bones from the boiled fish, and grind the fish, don't cut it, leave to cool.
the peppers are diced, and scalded in the water in which you boiled the fish for about 2-3 minutes.
scald the tomatoes, remove the skin, remove the seeds and cut into slices.
In a bowl mix the fish, tomatoes, peppers, add the sauce prepared before and a little lemon juice after
taste.
let cool for a few hours.
Before serving, decorate the fish salad with a few lettuce leaves and hard-boiled egg slices.
good appetite & # 33 & # 33

# 8 little coffee

# 9 little coffee

Hungarian macaroni- ret. no.38
3 slices of smoked bacon
50 g lard
150 g onion
1 tablespoon paprika
salt, garlic
500 g diced veal about the size of a pea
1 small tomato
140 green peppers
600 g of pasta
120 g grated cheese

fry the bacon until it becomes translucent, add the diced onion, and sauté until it turns yellow.
add the paprika and immediately add the diced meat.
salt, add the garlic, if it loses its liquid add a little water.
when the meat is almost done, add the finely chopped pepper and tomato, let it simmer until the liquid has evaporated.
boil the macaroni and add them to the meat.
put everything in a bowl that will go in the oven, sprinkle with grated cheese and leave for a few minutes in the hot oven.
good appetite & # 33

# 10 Santa_37356

I specify that I don't put the recipe well but I don't want to open a new topic.
It is also a Hungarian recipe but I don't know how to translate its title. Who knows, please help me.
It is very simple and as simple as it is good. It is sold everywhere to Hungarians.

We need 3-4 croissants, one day old, two that are cut into thicker slices and put in a tray with which they are put in the oven. Leave them to brown a little. Remove and pour boiled milk over them with a little sugar and vanilla.
At the end, spread over the ground poppy cones.
I didn't give quantities because it all depends on how much you want to make. Sugar as well, it depends on whether the croissants you use are sweet or less. I like to use less sweet croissants and a little stronger, not to polish when the lathes.

That's what it looked like to me the last time I did it.

Thumbnails attached

# 11 Nasha

Little
I think you put the recipe right, why not?
..see? advantage tu & gt

..I don't have horns like that with the Ro horn taste, unless I make them myself
..and you don't even keep anything with us until the 2nd day, so that it can get old ..

question & gt Little makos guba for sale on the street, ie in restaurants or lunch bars in Hungary. asaaaa in blid ..with spoon ?? I'm thinking right?

# 12 Santa_37356

# 13 little coffee

I didn't write anything because I was very lazy to translate again.
I said that Easter is coming, right, and some people don't eat drob or lamb, and if they don't eat, why should they ruin their health with a drob from pork liver ?? I better choose something more special:
Goose liver in goose fat ret. number 23
1 kg goose liver
150 g goose fat or lard
salt, peppercorns,
1 medium onion
half a cup of white wine
1 tablespoon paprika
1-2 green peppers
tomatoes.

Dip the goose liver in the milk for an hour, heat the goose fat or lard and brown the liver half as much as you have salted, then add the sliced ​​onion pepper. When the onion has browned, add a small amount of wine and a little water.
cover the pot and let it simmer, if necessary add more wine.
when the liver is done, put it in the oven in the hot oven at medium temperature.
while the sky is browning, periodically grease it with the juice left and always twist it, until all parts are a little pink, but not brown or dry.
cool the liver until it is well cooled. cut into slices with a very sharp knife, which is immersed in hot water before cutting, to slide better.
use onion rings as a decoration for liver slices.
heat the remaining lard, add the paprika and drain over the liver slices.
decorate the plate with slices of peppers and tomatoes and serve with natural potatoes.
some people prefer garlic liver. That is why it is more practical to serve slices of toast with garlic cloves together so that whoever wants can rub their slices of bread with garlic.
What is left in the pan is considered a very tasty base for sandwiches.

and I think that if you don't compete with lard, it's not harder to digest than some drob.

Thumbnails attached

# 14 little coffee

Pork muscles in lecso (green pepper stew with tomatoes) ret. no.52
Meat:
500 g sliced ​​pork muscles
flour, salt, pepper,
lard-60 g

Pepper stew with tomatoes - Lecso
1 kg of green, red peppers, etc
400 g of tomatoes
150 g of onion
100 g of smoked bacon - 3 slices
1 tablespoon paprika, lard

beat the thin slices of meat, cut them a little on the edge. shake through the flour, shake off the excess flour and fry them in lard on both sides, until golden brown. when they are half done, turn them off.

meanwhile, cut the peppers into long slices, remove all the veins.
scald the tomatoes in hot water for a few minutes, peel them and cut them into quarters.
cut the onion into rings, then into the rings in half.
In a large skillet, place the diced smoked bacon, heat and then add the onion and heat until translucent, quickly add the paprika, mix the peppers and tomatoes and salt.
cook over high heat until the liquid has almost evaporated, then put the lid on and reduce the heat to medium, until the vegetables are soft.
pour lecso over the steaks that are almost ready and let them boil a little together.
it is served with new boiled potatoes, pickles are not served & # 33 & # 33 & # 33 (so it is written)

# 15 little coffee

From the Gundel Hungarian Cookbook recipe no. 1- soup gulas
360 g diced beef
80 g fat
150 g onion
1 tablespoon paprika
salt, pepper, cumin seeds, garlic
800 g potatoes
140 g of bell pepper
60 g fresh tomatoes
pasta for noodles, noodles

Use meat rich in gelatin, portion into cubes of 1.5-2 cm.
Cook the chopped onion in lard until golden. Reduce the heat, add the paprika, mix quickly, then add the meat and stir further, then salt.
When the meat is browned and all the juice has evaporated, add the cumin seeds and finely chopped garlic and a little water to cover the meat, cover and let the meat simmer. The meat does not have to be completely cooked.
While the meat is cooking, cut the potatoes into cubes, finely chop the bell pepper and tomatoes.
Just before the meat is completely cooked, let the liquid drop from the pan, put the potatoes and cook lightly, then add water, pepper and tomatoes.
When the potatoes are cooked, add the noodles and adjust the soup by adding water, if necessary.
If the noodles or noodles are omitted, it corresponds to the Gulas Soup recipe & quot Hugarian Plain Style & quot.

Edited by little coffee, 23 November 2007 - 06:54 PM.

# 16 ziziW

En nem tudok olyan szepet fozni, mint ti & # 33

Edited by ziziW, 28 November 2007 - 11:01 AM.

# 17 little coffee

# 18 SANDI

Cafeluto, is this the goulash recipe?

From the Gundel Hungarian Cookbook recipe no. 1- soup gulas
360 g diced beef
80 g fat
150 g onion
1 tablespoon paprika
salt, pepper, cumin seeds, garlic
800 g potatoes
140 g of bell pepper
60 g fresh tomatoes

# 19 little coffee

# 20 Carmiris

she wrote that she can't cook as nicely as you wanted her to write but instead yourself he wrote it you


11/05/2012 - mamaluiluca - Views: 2,038

Ingredient:
& # 8211 a casserole of superior chicken legs
& # 8211 6 potatoes
& # 8211 a red
& # 8211 a small donut (or fat burning)
& # 8211 an onion
& # 8211 about 5-6 cloves of garlic
& # 8211 salt, pepper, thyme to taste
& # 8211 lemon juice
& # 8211 1-2 tablespoons olive oil (or sunflower oil)


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