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Wash the gels (preserved in salt) well and let them drain,
In a saucepan add water and when the water has heated add the ghebele and boil them changing the water twice.
When they boil we drain them well,
Meanwhile, clean the onion and garlic, finely chop,
In a pan add a little oil and add the onion and let it cook a little, add the ghebele and let it fry, stirring occasionally, turn off the heat, add the chopped or crushed garlic.
Serve with polenta or as a side dish
Ghebe stew with tomatoes. Step by step recipe.
The other day I ran to the market and, as it was full of ghebe for sale, I couldn't resist the temptation of the season and I bought 2 kilograms to enjoy them while they were fresh. This autumn was a very generous one in terms of harvesting ghebe, so let's keep enjoying them in different tasty dishes.
If you also have a lot of ghebe and you don't know what to cook with them, I remind you that you can already find a few ghebe recipes on your blog, including ghebe for winter, ghebe with cream, ghebe with mayonnaise, ghebe with garlic or soup the ghebe.
Well, as I had already tried these options, I wanted to make a different kind of food with some of the ghebele I bought. And I opted for a ghebe stew with tomatoes. If you do not have ghebe you can use other mushrooms instead and a delicious fasting dish will come out.
As I had a larger amount of ghebe from which I made more dishes I will move on to the ingredients how much ghebe I used after washing, cleaning and scalding them in hot water, as is usually done when we use ghebele for cooking. I told in the video how to proceed.
Ghebe with cauliflower puree and celery
This weekend I rummaged through all the leaves for ghebe and you also saw how many delicious ghebe I collected. Because I didn't want to cook them in the classic way, I sat down and thought about how to prepare them. Eventually, I came up with the idea of laying the gables on a comfortable mattress made of cauliflower and celery puree. Said and done!
When it comes to mushrooms, I can't resist, of course. But with all my passion I don't give up when I don't know the type of mushroom, I don't eat things bought on the side of the road, I only pick mushrooms with people I know very well and I pick them near their homes or I go to shops where we meet fresh mushrooms approved by the authorities. I advise you to be careful too!
For the super delicious recipe in the picture you need 2-3 handfuls of mushrooms of your choice, a clove of garlic, salt, pepper, a few dill sprigs, half a cauliflower, a smaller celery and olive oil.
The mushrooms are pan-fried in olive oil, with salt and pepper, meanwhile the cauliflower and celery are boiled. When the vegetables are cooked, mix well with the blender, add salt and pepper to taste and because I wanted to give a special note to this dish, I added to the puree half a teaspoon of aromatic oil with white truffles. A wonder! You have to try to understand what I'm talking about.
When everything is ready, place the cauliflower and celery puree on a plate over which you put the mushrooms and a few finely chopped dill sprigs.
All the combined ingredients have a special taste, ennobled by truffle oil, slightly spicy due to the pepper and embellished by the green aroma of dill.
Souffle with ghebe and gouda
Autumn is full of delicious mushrooms and because I got some ghebe, I turned them into a souffle. Their subtle aroma, complemented by the sweetness of the onion and the ripe taste of gouda cheese, made this fluffy dough a delight.
1. Peel the onion, cut in half and then cut into thin slices and fry in butter for a few minutes. Then add the mushrooms and leave for 4-5 minutes, and at the end put the chopped garlic and thyme to taste and remove from the heat.
2. For the souffle dough, melt a little butter over medium heat and add the flour. Stir, with the help of a fork, and add the milk gradually, stirring constantly to avoid lumps.
3. Incorporate Gouda cheese and chili flakes and mix well to give a creamy sauce. Then remove from the heat and when it cools a little, add the yolks.
4. Beat the egg whites with the mixer, and then gradually incorporate the foam into the cream cheese, stirring gently, from the outside to the inside. At the end, add the mixture of mushrooms, onions and garlic and mix to mix.
5. Grease a tray with high walls with butter and empty the souffle dough, decorate it with some mushrooms to look interesting and put the tray in the oven at 180 ° C for 30-35 minutes. Enjoy your meal!
I also challenge you to "play" with the ingredients and "cut new flavors".
Hundred-year-old recipe, still considered a DELICATE: Omelet with lamb intestines and green onions
The recipe is very old, but it is still considered a delicacy today. The villagers from the Timiș area prepare the lamb intestines, but more recently, they are already cleaned in shops.
& # 8221The intestines are taken from a lamb and washed very well, inside, either by inserting a hose with a flowing stream of cold water through it, or we can put them directly on the tap and let the water pass through each intestine we can and short. After we see that they are clean, we cut them lengthwise, practically undoing them and we continue to wash them under a strong jet of cold water. Then, we leave them in a bowl of cold water in which we put about three tablespoons of vinegar, after which we rub them well with salt. They will turn white and odorless. The fuduli, no matter how much we wash them, still keep the specific smell, but the lamb intestines, not & # 8221, claims a local quoted by Agerpres.
& # 8221In a saucepan put oil and chop a juicy bunch of green onions, both the bulb and the leaves, and some parsley leaves that we harden well with salt and pepper, then add the lamb intestines and after about 15-20 minutes, when the tender meat is well softened, two or three whole eggs can be added, but we do not let them become mesh, but we rub them with the intestines. The taste is really captivating, and after you finish a portion you will find that it was too little. In the end, don't forget the lyrics of the song "Who eats you, lamb?" "You, sir," Mrs. Reli concludes.
Mushrooms with garlic and parsley November 22, Guess, mushroom, what is it?
Let me tell you: one of the tastiest, simplest and fastest sautéed mushroom recipes I've made so far. What could be simpler than some pan-fried mushrooms with garlic and parsley? These sautéed mushrooms can be eaten as such, with a polenta, rice or as a side dish to a piece of meat, which together will do a wonderful job and will give the dish a great taste.
Mushrooms fried in oil
Mushrooms, like spinach, leave a lot of water when cooked in a pan. But there are some tricks that help us sauté the mushrooms, so that they retain their aroma and color. The most important thing is fire.
Yes, the fire. When you sauté the mushrooms, they leave water, but the big fire will help the water to evaporate.
Once you have put the mushrooms in the pan, leave them until all the liquid is gone. I try to include mushrooms in my diet as often as I can.
I eat them sautéed, I put them in different recipes omelette with mushrooms in the oven with different vegetables, salty muffin appetizer cake, mushroom steak an absolutely delicious cream of mushroom soup, but I also make a good risotto with mushrooms and lots of parmesan, as required .
There are plenty of recipes, you just have to get to work and cook. Come on, no more mushroom stories.
Put the tablespoons of olive oil in a pan, wait for the oil to heat up, then put the sliced mushrooms in the pan and sauté them until all the water has evaporated. Stir occasionally.
Remember: the fire must be medium to high to help the water evaporate faster. After the fried mushrooms have evaporated the water, sauté the mushrooms for another minute on low heat, then season with salt and pepper to taste.
Add the finely chopped garlic and mix with a wooden spoon. You can also add fried mushrooms with lemon juice. That's what I did, it seems I like to put lemon in almost any food.
Ha, Ha, Ha! At the end add the freshly chopped parsley and serve with pleasure. Good appetite!
It is a simple dish, and the flavors on the plate will convince you to make this recipe more often. With fried mushrooms, Nicoleta!