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Drizzle in breadcrumbs and egg

Drizzle in breadcrumbs and egg

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Boil the poultry and pork tongue in salted water, pepper and bay leaves. When they are cooked, cool them and chop them finely. (I used the robot).

Chop the onion leaves and put them in the microwave for a minute or two minutes on the fire, to fry / boil lightly. Peel the garlic and grind it. Finely chop the dill and parsley, along with the dried onions.

Mix everything (meat, onion, garlic, dill and parsley) with salt, pepper, thyme and incorporate eggs in turn, helping us by hand. Grease the trays with oil and sprinkle breadcrumbs in a thick layer. Pour the drob composition, distributing it evenly in the trays.

For the breadcrumbs, proceed as follows: Cover the dough with a layer of breadcrumbs, then spread two beaten eggs over the layer of breadcrumbs. Over the egg layer, spread the breadcrumbs in a thick layer (it looks like the egg was still absorbed by the breadcrumbs), then cover everything with beaten egg (this time I got 3 eggs).

Decorate or not with chopped green dill. Bake for approx. 30-40 minutes, at the right heat, until the egg acquires a copper color, and the liver comes off the edge of the tray.

We slice after it cools.

LAMB: The most delicious RECIPE, which can be made by an amateur in the kitchen

LAMB TRIPE. The Easter meal is not the same if it does not contain drob, a traditional Romanian food, which housewives usually prepare only on the occasion of Easter, even if it is suitable for the rest of the year.

Lamb liver recipes they are numerous, they differ from one area to another and even from one family to another, but you have to keep in mind a few rules and secrets, no matter what kind of trick you want to do.

  • Drobul can be made only from lamb for an intense taste or pork can be added to diminish the strength of mutton. In the first case, the organs of a whole lamb, the liver, the spleen, the kidneys, the heart and the lungs are used. If, on the contrary, you want a lighter liver, you can halve the amount of organs from the lamb and fill the other half with pork leg.
  • Chicken liver. A lot of people can't stand the taste of lamb, but they want to have it on the Easter table, so they use chicken organs. Some people make the mistake of using only chicken liver, which makes the liver very bitter. The secret is to add chicken breast.
  • To get rid of the strong smell and taste of lamb from the drob, it is recommended that the organs be kept for 15 minutes in water with vinegar, this little trick will help a lot
  • Think carefully about how you like to eat the drob when looking for recipes for the first time. If you want to feel the pieces of meat when you eat, it is recommended to cut the organs from the knife, after boiling them. If, by the way, you want the dough to be homogeneous then you can use a low speed blender to chop them. But be very careful not to chop them too small, because you risk making patties instead of drob.
  • Another secret is the greens that are released. Although few people know it, dill is not very suitable for use, especially if you make drob only from organs. However, they have a slightly bitter taste, and dill risks spoiling you completely. If you really like dill, you can use it, but in moderate amounts.
  • Among the greens that you put in the liver, it is recommended to use leurd. All the recipes you find will involve the use of garlic, but if you put a smaller amount of it and add leurd, the taste will be much better and you will add an extra note of greenery.
  • If you don't like to put powder on top, because of the fat, you can get the golden crust on top with eggs. Beat two eggs on average, do not need to froth them, and add them in a thick layer over your liver. When baked it will get a beautiful, golden crust on top.

LAMB: How to properly prepare lamb

The lamb intestines are washed very well in several waters and rubbed with coarse salt, as follows: they are rubbed with salt, they are rinsed with warm water, and they are rubbed with salt, then they are rinsed, and so on, 3-4 times. . Then, with the help of a round wooden stick, turn the intestines upside down and repeat the whole process with coarse salt and water. Gather all the intestines in a bunch or two and tie in the middle, then boil in a saucepan with water until soft.

The lamb entrails are washed well and boiled in a saucepan with water and a teaspoon of salt. Froth from time to time and simmer until softened.

LAMB TRIPE.The main ingredients for LAMB are lamb entrails (liver, lungs, heart and kidneys), greens (green onions, dill, parsley, garlic, larch), eggs (raw and boiled), bread soaked in water or milk. Boiled and chopped entrails are mixed with the other ingredients and spices (salt, pepper). The lamb's puree is placed in a tray, over which the meat mixture is placed. LAMB DROBUL is one of the most appreciated traditional dishes, there are a number of variations of the recipe. One of these is to use a sheet of dough instead of the spreader. In most variants, boiled eggs are placed in its center.

Traditionally, in preparation for the Passover holidays, Orthodox believers sacrifice a lamb that symbolizes Christ's sacrifice for the salvation of mankind. From it are made a multitude of dishes that will be served by the whole family, along with red eggs and Easter with cheese.

Drobul is a traditional dish that should not be missing from the Easter meal. This dish has a medium level of complexity and you don't have to spend more than an hour and 30 minutes in the kitchen to cook it.


Nutritionists say that drob has a low caloric content and can be the perfect appetizer. A slice of drob contains 80 kilocalories. Because lamb is not to everyone's liking, chicken can also be made from chicken.

Lamb tripe.


● the entrails (liver, lungs, spleen and kidneys) of a lamb of about 7-8 kilograms

● three bunches of green onions

Method of preparation:

Boil the lamb entrails and leave to cool, then cut into small pieces. Finely chop the onion and fry a little in oil. Finely chop the greens and then add over the finely chopped meat, over which put the hardened onion and seven beaten eggs with the mixer. Mix all these ingredients, adding salt, pepper and two tablespoons of flour.

Grease a pan with oil or butter and line with the rest of the flour. Then put the drob mixture and put it in the oven on the right heat. After about 10-15 minutes, remove and add the remaining beaten egg. Leave in the oven for about 30-35 minutes, until it catches a brown crust. It can be eaten both hot and cold, cut into slices, placed on lettuce leaves and, preferably, with cream.

Lamb tripe

● entrails from a lamb, about 500 grams

● a slice of bread soaked in milk

● a bunch of green onions

● the blanket or a sheet of noodles

Method of preparation:

Boil the entrails in salted water. When they cool, pass them through the meat grinder, together with the slice of soaked bread. If you want, your heart and kidneys can be cut into slices with a knife. Add raw eggs, cream, salt, pepper, finely chopped greens, chopped onion and all.

Mix everything. Grease a shape & # 8211 according to your preference: glazed tray or cake form. The rag is washed and stretched in shape, leaving a lot on the edges. Put half of the filling, put the boiled eggs & # 8211 of your choice: quarters on the whole surface of the filling or cut in half in the middle of the filling & # 8211 put the rest of the filling, level with a spoon and turn the edges of the breadcrumbs over the filling. Leave in the preheated oven for 30 minutes.

If you prepare it from entrails bought separately and you don't have powder, you can bake it in a noodle sheet or in puff pastry, about 400 grams. In this case, the sheet must be greased with egg. For people who can't stand the smell of lamb, it's even a good idea to replace the breadcrumbs with any sheet of dough. Serve whole, on a platter or sliced, accompanied by green onions or radishes.

LAMB TRIPE. Variant 3


4 bunches of green onions

4 bunches of green garlic

Method of preparation:

For lamb lamb you need organs from one, two lambs, depending on how much lamb you want to get. From the organs of a lamb you will get a tray of drob. The organs are thoroughly cleansed of any traces of fat or blood, any cartilage is removed and washed in a few cold waters. Particular attention should be paid to the kidneys that are kept in vinegar for a few hours to get rid of the characteristic odor. Then boil in cold water for about 30-40 minutes and cut into small pieces with a knife. They can also be passed through a mincer, but I prefer to finely chop them to obtain a texture characteristic of the drob. Green onions and garlic fry well with a little oil and add over the chopped organs. Add the beaten eggs, spices and greens. Then bake the mixture in a pan greased with butter and lined with baking paper, or wrap the dough in flour. Boiled eggs can also be added inside the liver for a more elegant look. Drobul is served cold, as an appetizer with mustard and a delicious spring salad.

LAMB DOUBLE Five recipes to prepare a drob to your taste

Traditional lamb liver

The entrails of a lamb (heart, kidneys, liver, lungs, spleen), 5 bundles of green onions, 2 bundles of
green garlic, 2 bunches of parsley, 2 bunches of dill, 1 bun of leurd, 1 bun of loboda, 8 eggs,
salt, pepper, 1 tablespoon olive oil, flour & # 8211 1 powder, lamb puree, various spices (1 sheet
bay leaf, peppercorns, 1 sprig of thyme), 1 carrot, 1 parsnip.

Thoroughly wash the lamb entrails and boil them in a saucepan with water, a teaspoon of salt, peppercorns, bay leaf and the roots, cut into large slices. Froth from time to time and simmer until softened. Meanwhile, peel the onion and garlic and cut them larger.

After boiling, remove the organs from the water and allow them to cool. Then cut them into cubes and place them in a large bowl. Be careful, for a mild taste, the organs for the drob will not be processed with the meat mincer. Add onion and garlic, greens and beaten eggs. Mix well, season and continue mixing. Pour the resulting composition into the desired shape, lined with olive oil and flour, but also with lamb puree. Pay attention to the edges of the blanket, they must remain outside until the end of the closure, taking care not to break. Cover the dough with the remaining powder on the edge. Before closing the bowl, you can arrange the slices of boiled carrot and parsley leaves on the surface for a more pleasant appearance.

Put the tray thus prepared in the oven heated to 170 ° C and leave it until the powder browns on the surface.

Lamb and bird drob

Organs from 1 lamb (liver, spleen, kidneys, heart, lungs), 500 g chicken liver, 1 lobe chicken breast,
1 bunch of green onions, 2 bundles of green garlic, 1 bunch of parsley, 1 bunch of dill, 1 bunch
stevia, 1 bunch of wolves, 3 raw eggs, 2 tablespoons oil, a little pork puree & # 8211 thin side, 2 tbsp
flour, 1 tablespoon butter, breadcrumbs, salt and pepper, 3 hard boiled eggs.

Method of preparation:
Wash the internal organs well and leave them in water with vinegar for 15 minutes (three parts water and one part vinegar) to cover them, to remove the strong smell of lamb. Boil the lamb organs, liver and chicken breast for 30 minutes, then cool and cut into cubes.
Meanwhile, prepare the greens, cutting them all, not too small! On top of all this add the meat and organs, raw eggs, flour, salt and pepper to taste and mix.
Prepare the form: grease the pan with butter and sprinkle with breadcrumbs. Traditionally, lamb is baked in lamb purée.
In this case, use well-washed pork tenderloin. Thus prepared, place it in the tray, leaving the edges out. Add part of the composition of lamb's fillet, hard boiled eggs, whole or halves, then cover with the rest of the composition and the puree. Put the tray in the oven until the lamb is golden crust (about 40 minutes).

Lamb fillet in puff pastry

1 packet of puff pastry, organs from 1 lamb, 2 carrots, 1 parsnip, 1 pickled donut, 2 boiled eggs, 4 eggs
raw, 2 bunches of green onions, green parsley, dill, loboda, butter, salt, pepper.

Method of preparation:
Bring the lamb organs to a boil, along with the roots, and add a little salt and a few peppercorns to the cold water.

Keep them on the fire for 30 minutes from the moment of boiling. Meanwhile, boil two eggs. After the entrails have boiled, leave them to cool, then cut them into cubes, not very small. Cut the vegetables into cubes. Mix them with the lamb, beaten eggs, salt and pepper.
If the puff pastry is frozen, it will have to be thawed in the fridge a few hours in advance! Do not force it into the microwave or other heat source! Spread the dough on the work table, sprinkle some flour on it and place it in a pan greased with butter and lined with flour. Arrange so that it evenly covers the walls of the tray, but there is enough dough left to cover the surface. Put half of the drob composition, place the boiled eggs on the length of the tray, then the rest of the composition. Close the puff pastry on the surface of the dough, prick it from place to place with a fork. Grease with egg. Put the tray in the preheated oven for 40 minutes on medium heat.

Drob from vegetables

800 g mushrooms, 200 g cheese, 1 bunch of green onions, 1 bunch of green garlic, 1 bunch of dill,
1 bunch of parsley, 1 generous bunch of loboda, 1 bunch of leurd, 1 boiled carrot, 1 boiled parsnip,
1 boiled potato, 3 eggs, 2 tablespoons flour, 3 hard boiled eggs, salt, pepper.

Method of preparation:
Saute the sliced ​​mushrooms in oil with the finely chopped onion until they are penetrated.
Add the not very finely chopped greens, the diced roots and potatoes, together with the cheese given on the large grater, and mix them with the other ingredients.
Place some of the composition in the pan, then place the boiled eggs lengthwise in the middle.
Pour over the rest of the composition.
Brown in the preheated oven until it turns a nice golden-red color. Be careful when baking! The dough should not dry out, the consistency should be slightly moist.
Allow to cool, then cut into slices.
If you prefer, you can add to this composition a few pieces of boiled lamb organs to get a lighter preparation, but suitable for the Easter holidays.

Drob with vegetables and soy

2 large carrots, 3 medium onions, 1 boiled parsley (cut into cubes), 2 zucchini, 1 red bell pepper, 1/2 bell pepper
yellow, 100 g frozen peas, 100 g frozen green beans, 1 small bag of soy (textured or granulated),
2 bundles of dill, 2 bundles of parsley, 1 bunch of wolfberry, leurd, stevia, 10 quail eggs
boiled (hard), salt, pepper, olive oil.

Put the soybeans in a bowl with warm water and a pinch of salt until soft. Grate the carrot on the large side of the grater, cut the onion into small pieces, the bell pepper into cubes, and the zucchini into moderate cubes in size. Cut the greens, not very small. Fry the onion, bell pepper and carrot in a pan for 5 minutes in 2 tablespoons of oil. When they start to penetrate, add the zucchini, without hardening it.
Set the mixture aside and leave to cool. After it has cooled, mix with the soybeans, peas, pre-prepared parsnips, beans and greens. Wallpaper the desired shape using baking paper, pour the mixture into which you incorporate the boiled quail eggs, grease the surface with a beaten egg and place the tray in the preheated oven at 170 ° C. When it's golden brown, it's ready. A baby spinach salad with strawberries and lime dressing is ideal to accompany this delicious drob.
If you prefer, you can add to this composition a few pieces of boiled lamb organs to get a lighter preparation, but suitable for the Easter holidays.

Leave the sheep's organs to thaw overnight. Cut the heart in half, clean the heart and other organs of skin, fat, stingy, stronger pieces that complete the organs. Wash the organs well in several waters, to remove all the existing blood clots. Put in cold water to boil and boil the organs for about 30 minutes. Take them out on a plate and let them cool, then cut them into larger cubes. Chop in a meat grinder or grind with a food processor.

Wash the eggplant, do not peel it, cut it into cubes and cook it in 2 tablespoons olive oil over high heat. Green onions and garlic are cut into thin slices, and leurda is cut into strips. Add all the chopped vegetables over the chopped organs. Mix with a spatula, add salt and pepper, spices, eggs and mix the composition. Add 1-2 tablespoons of water in which the organs were boiled, 2 tablespoons of olive oil to soften the composition and bind better. Put the resulting composition in a heat-resistant dish greased with a little olive oil. Bake in the oven at 180 degrees C for 35-40 minutes.

After the dough has been baked and hardened, grease it with egg mixed with milk using a silicone brush. Grate a little cheese over the egg, not much, the cheese helps the crust to bind, then distribute the almond flakes and top with the brush from the egg mixed with milk. Wash a bunch of cherry tomatoes and put it on top with a whisk. Put the tray in the oven for another 10-15 minutes, first raising the grill at the top of the oven. Allow to cool, portion and serve as an appetizer or main course with a garnish. May it be useful to you!

Recipe for pancakes rolls with tuna & # 8211 in crispy crust with egg and breadcrumbs

Pancake rolls with tuna - in crispy crust with egg and breadcrumbs

I knew the pancakes as dessert, until I tasted pancakes filled with tuna, which in itself seems interesting, but in addition it receives a crunchy layer on the outside.

Ideal for appetizers, it is rich in itself but can be served with a salad colored with lemon juice.

At first glance it seems to be something extraordinarily difficult to prepare, but in fact it is not difficult at all.

Ingredients for 10 pieces of tuna pancakes

  • 500 ml of milk
  • 2 eggs
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 15 tablespoons flour

Ingredients for the filling

Ingredients for the outer layer

We still need toothpicks and oil.

Method of preparation

We start with the filling, open the cans and put them in a strainer, season and let the juice and oil flow aside.

For the dough, mix the eggs with the flour, gradually add the milk and oil, finally the salt. Stir until you get a thin and creamy dough.

Heat a pan over medium heat, grease with a little oil, and add a pinch of dough.

Turn the pan in a circular direction so that the dough reaches each side.

After about 2 minutes, peel off the edges of the pancake with a spatula and turn, bake on the other side for 1 minute.

At the end of the dough, prepare the ingredients for the outer layer, beat the eggs and pour in flour and breadcrumbs.

When we have finished the pancakes we start filling, (who is in a hurry or does not bother to do many things at once can start filling during baking)

We take a pancake, in the middle we place the tone in the shape of a rectangle, we place the free parts on top of each other and we start to roll, we fix with a toothpick so that it doesn't fall apart.

When we have finished the rolls, we start in turn, wrap in flour, then in eggs and finally in breadcrumbs.

Meanwhile, pour oil into a pan and put on the fire, when it reaches the right temperature add the rolls and fry.

Remove the rolls and place them on the napkins to absorb the excess oil.

1. Ingredient 2. Dough 3. Shredded tone 4. Fried pancakes 5. Pancakes and tuna 6. Tuna placed on pancakes 7. Pancake packaging model 8. Pancake fixed with toothpicks 9. Rolled and fixed pancakes 10. Beaten egg, breadcrumbs, flour 11. Pancake wrapped in flour 12. Pancake wrapped in beaten egg 13. Pancake wrapped in breadcrumbs 14. Pancakes before baking 15. Pancakes after baking 16. The interior 17. Pancake rolls with tuna

Bread in breadcrumbs and egg crust - Recipes

A recipe from The Country of Cuisine
By Alice Ciobanu

Chicken breast with breadcrumbs is an alternative to the classic chicken schnitzel. I prepare it in this shape, rolled, with breadcrumbs, because that's how my Miruna likes it. I know, you're going to say that a child is not allowed to eat snitel, oil-fried stuff. Probably so, but when I prepare it, I take care to use palm oil, not to burn it, to drain it and change it a few times, and to remove the strands from chicken breast with breadcrumbs on absorbent napkins, in order to remove as much of the oil as possible. And as long as I prepare it a few times a year, I don't think it's that bad.

Ingredients for chicken breast with breadcrumbs

  • 1 chicken breast without skin and bone
  • 3 eggs
  • salt
  • biscuit
  • palm oil for frying

Preparation for chicken breast with breadcrumbs

Chicken breast, without skin and bone, wash it with a stream of cold water. Wipe it well with absorbent napkins so that it is completely dry. And one more essential thing: the chicken breast should be at room temperature. Using a sharp knife, especially for meat, cut thin strips 1 cm thick. Sprinkle them with a little salt.

In a deep saucepan, beat the three eggs as for the omelet. Put the breadcrumbs in another plate. Then take each strand of chicken breast, pass it through breadcrumbs, beaten egg and breadcrumbs again. Fry them in a pan in palm oil on each side until golden.

Remove them on paper towels and let them cool slightly.

Do the same with all the chicken breast strands.

Eat chicken breast strips with warm breadcrumbs, along with sauteed vegetables, or plain with tomato sauce and basil.

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Retete pentru masa de Craciun: Reteta zilei: Piept de pui in crusta de pesmet cu sos de maioneza Piept de pui in crusta de pesmet cu sos de maioneza din: maioneza, sos chili, sos sriracha, pesmet, ulei de canola, nuci pecan, faina, praf de usturoi, piper cayenne, ou, apa, mustar, cimbru, piept de pui, ulei. [& hellip]

Reteta zilei: Piept de pui in crusta de pesmet cu sos de maioneza

Piept de pui in crusta de pesmet cu sos de maioneza din: maioneza, sos chili, sos sriracha, pesmet, ulei de canola, nuci pecan, faina, praf de usturoi, piper cayenne, ou, apa, mustar, cimbru, piept de pui, ulei. Ingrediente: 1/4 ceasca maioneza 2 linguri sos chili dulce 1 lingurita sos sriracha 2 cupe pesmet 2 [&hellip]

Reteta zilei: Carne de curcan in crusta de pesmet cu sos de portocale

Carne cu curcan in crusta de pesmet cu sos de portocale din: faina, sare, piper, ou, mustar, pesmet, carne de curcan, unt, ulei de masline, coaja de portocala, suc de portocala, patrunjel, usturoi, coniac. Ingrediente: 2/3 cana faina Sare si piper proaspat macinat , dupa gust 1 ou 2 lingurite mustar Dijon 2 1/2 [&hellip]

Reteta zilei: Piept de pui in crusta de pesmet

Piept de pui in crusta de pesmet din: piept de pui, lapte batut, pesmet, fulgi de cartofi, faina, praf de ceapa, praf de usturoi, amidon de porumb, zahar, usturoi, sare, piper, boia de ardei, ulei de masline. Ingrediente: 4 bucati piept de pui fara piele, dezosat 1 ceasca lapte batut 1 ceasca pesmet 1/3 cana [&hellip]

Reteta zilei: Crochete aromate de peste in crusta de pesmet

Crochete de peste in crusta de pesmet din: file de somon, usturoi, praf de ceapa, ardei iute, boia de ardei, chimen, piper, fulgi de ardei, oregano, sare, faina, oua, pesmet, ulei de masline. Ingrediente: 1/2 kg file de somn dezosat, taiat bucati 1 lingura usturoi granulat 1 lingurita praf de ceapa 1 lingurita ardei [&hellip]

Reteta zilei: Cotlete de porc in crusta de pesmet

Cotlete de porc in crusta de pesmet din: cotlete de porc, oua, lapte batut, usturoi, sare, piper alb, patrunjel uscat, pesmet, ulei de masline. Ingrediente: 3-4 cotlete de porc 2 oua 1/4 ceasca lapte batut 1 lingura praf de usturoi 1 lingurita sare 1/4 lingurita piper alb 1 lingura patrunjel uscat 2 cani pesmet [&hellip]

Reteta zilei: Crochete de peste in crusta de pesmet

Crochete de peste in crusta de pesmet din: carne de crab, peste afumat, piure de cartofi, ghimbir, usturoi, iarba de mare, coaja de lamaie, ardei iute, piper cayenne, coriandru, seminte de ceapa, seminte de susan, ou, ulei, faina, pesmet, sos wasabi si salata mixta. Ingrediente: 125g carne de crab fierta 125g pește afumat fiert 250g [&hellip]

Reteta zilei: Coaste de miel in crusta de pesmet

Coaste de miel in crusta de pesmet din: coaste de miel, unt nesarat, ulei de masline, sare, piper, piure de mazare, pesmet, patrunjel, usturoi, mustar de dijon. Ingrediente: 2 randuri coaste de miel 15g unt nesarat 1 lingura de ulei de masline Sare si piper dupa gust Piure de mazare pentru servire Ingrediente pentru crusta: [&hellip]

Peste in crusta de panko

Imi place pestele, l-as manca mai des daca nu ar avea atatea oase.

Zilele trecute am incercat fileul de biban de la Edenia, in care, spre surprinderea mea am gasit doar 3 oase (in toata cantitatea de 600 g).

L-am pregatit la cuptor, in crusta crocanta de panko, aromatizata cu usturoi si ceapa granule. A fost delicios!

2 lingurite usturoi granule

2 lingurite ceapa granule

1 lingurita boia dulce/iute

How come:

Dezghetam fileul de biban peste noate, la frigider, il taiem bucati late cam de 2 degete, le saram, piperam.

Facem cele 3 amestecuri: intr-un bol mic amestecam faina cu usturoiul si ceapa granulate si sare. Il punem pe o farfurie intinsa.

In acelasi bol amestecam panko cu boia si le rasturnam pe o alta farfurie intinsa.

Intr-o farfurie putin adanca batem ouale cu putina sare.

Dam pestele prin amestecul de faina, apoi prin ou si apoi prin amestecul de panko, presand bine pe toate partile (si pe laturi).

Punem bucatile de peste in tava si deasupra punem cubulete mici de unt.

Gatim la cuptorul preincalzit la 180 C timp de 10-12 minute, apoi intoarcem pestele, punem dn nou cateva cubulete de unt

pe fiecare bucata si mai lasam la cuptor inca 10 minute. Rumenim la grill 3 min.

Noi l-am mancat cu salata cu un dressing dulce-acrisor cu smantana si sos sweet&sour.

– 500 de grame de ficăţei de pui
– 500 de grame de piept de pui
– 4 ouă
– 4 linguri de pesmet
– 6-7 fire de ceapă verde
– 6 fire de usturoi verde
– 2 căţei de usturoi
& # 8211 2 carrots
– jumătate de legătură de pătrunjel
– o legătură de mărar
– o lingură de ulei de măsline
– 30 de grame de unt
– sare şi piper

– 300 de grame de făină
– 70 de grame de unt
– un ou
– un praf de sare
– apă rece pentru formarea aluatului potrivit
Se spală ficăţeii şi pieptul de pui şi se pun la fiert, cam 30-40 de minute, până devin moi, după care se scot din oală şi se toacă mărunt (dacă vă este mai uşor, le puteţi da prin maşina de tocat). Verdeţurile se călesc în foarte puţin ulei sau unt şi se adaugă peste carne. Morcovii se fierb într-o cratiţă cu apă cât să-i acopere. Se pun peste carne şi verdeţuri, mărarul şi pătrunjelul tocate foarte mărunt, după care se adaugă ouăle bătute. Se adaugă o linguriţă de sare şi una de piper, însă asezonarea depinde de gustul de fiecăruia.

Drob cu ciuperci și cașcaval

Această rețetă de drob cu ciuperci și cașcaval nu este prima rețetă de drob de pe blog. Am mai făcut, de-a lungul timpului și drob din carne dar și drob de post, fără lapte sau ou. Anul aceasta m-am gândit să încerc și altceva. Și m-am oprit la acest drob cu ciuperci și cașcaval.

Cum am găsit în ofertă, la preț redus un kilogram de ciuperci Champignon din cele brune m-am gândit că nu ar strica să fac din jumătate de kilogram niște sărmăluțe (ca acestea de aici) și din cealaltă să încerc un drob cu ciuperci și cașcaval.

Nu am un regim de viață vegan dar apreciez foarte mult mâncarurile cu legume și lactate așa că, pentru mine, acest drob cu ciuperci și cașcaval pot spune că este o alegere potrivită chiar și pentru masa festivă de Paști.

Știu că unii dintre voi nu gândesc la fel. Chiar am primit zilele trecute un comentariu prin care mi se atrăgea atenția că drobul de post nu este ceva de pus pe masa de Paști pentru că în acest meniu festiv e musai să fie incluse mâncăruri din carne de miel.

Ei bine, lucrurile nu stau chiar așa. Adică nu putem generaliza și de acum, gata, nu mai mâncam altceva decât miel. Înainte de a gândi așa și de a face astfel de observații cumva fărăr rost ar trebui să ne gândim că sunt persoane care, din diferite motive nu consumă carne de miel.

Vezi mai jos cum se face checul aperitiv cu brânză
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Sau, sunt persoane care au decis, de bună voie și nesilite de nimeni, să țină toată viața un regim în care carnea nu este inclusă. Pentru acele persoane acest drob cu ciuperci și cașcaval este o alegere perfectă.

Nu vă obligă nimeni să pregătiți un astfel de drob pentru masa de Paști. E alegera fiecăruia ce, cum și cât consumă. Eu îmi doresc doar să vin în ajutor tuturor așa încât pe blog să găsească fiecare ceva care să-l inspire.

Drept pentru care vă las mai jos și lista cu rețetele de drob pe care le puteți pregăti în funcție de gusturi și preferințe:

Drob de miel în prapure – click HERE pentru rețetă

Drob de miel în foi de plăcintă – click HERE pentru rețetă

Drob de miel în aluat de foietaj – click HERE pentru rețetă

Drob cu ficat de pui – click HERE pentru rețetă

Drob de post cu ciuperci și orez – click HERE pentru rețetă

Cuvinte cautate "pesmet"

Se pune sare si piper pe feliile de zucchini si apoi se dau prin ou si pesmet, apoi se prajesc in ulei. Good appetite!

Am pus varza la fiert cu putina sare, pentru 10 minute. Un vas pentru cuptor se unge cu o lingura de unt sau de margarina, dupa preferinte.

Cand va ramane paine, nu o aruncati, taiati-o felii si uscati-o putin la cuptor ca sa nu mucegaiasca. Veti prepara pesmet de casa mult

Tineti maruntaiele in apa rece cel putin 10 minute, apoi spalati-le in mai multe ape, storcand foarte bine plamanii de fiecare data,

Se taie mezelurile, pe lungime, in felii mai grosute de 7-8 mm. Formati apoi patrate pe care le lipiti doua cate doua cu branza in mijloc.

Speli prunele , le scoţi sâmburii şi în fiecare jumătate de prună pui zahăr amestecat cu şcorţişoară măcinată. Pui la

Conopida,spalata, se desface in buchetele cam cit un ou micpe urma,se pune la fiert in apa sarata:intr-o cratita se pun cca 2 l de

Snitelele prajite sau coapte se lasa sa se raceasca, dupa care se taie fasii subtiri.Aceste fasii de snitel se aseaza intr-un castron

1)Amestecã carnea cu ceapa, mãrarul tocat, oul si 50 gr. pesmet.Condimenteazã si amestecã foarte bine. Se fac mingiute care se

Pieptul de pui se spala,se sterge si se taie in bucati de cca.3-4 cm lungime,dandu-le forma dorita,iar grosimea pieptului se pastreaza. Bucatile

Se curata conopida, se desface in buchetele si se fierbe in apa cu sare. Dupa ce s-a fiert se strecoara de apa si se lasa deoparte.

Reţetă de preparare a papanaşilor cu prune uscate 1.Prunele uscate se pun intr-un castron.Deasupra prunelor se toarna romul cu apa

Curatam cartofii de coaja ,ii taiem in cuburi si ii fierbem in apa sarata timp de 20 -25 minute.Intre timp curatam prazul si-l curatam

1)Se taie ardeii in cubulete mici,parmezanul se rade, maslinele(fara samburi) se taie fasiute mici si sunca+jambonul se taie in fasii

Curatam vinetele de coaja si le taiem fasii, dupa care le prajim in ulei incins, pana se inmoaie. Dam telemeaua prin razatoare, taiem

Se taie fisii de peste pe lat se sareaza se dau prin marar apoi prin pesmet si se prajesc in ulei incins.

Am amestecat praful de budinca cu zaharul si cateva linguri de suc, dupa care am adaugat restul de lichid si apoi le-am pus la fiert

Creierul se tine, cel putin o ora, in apa rece cu sare. Se curata de pielite si se opareste cu apa clocotita. Galbenusurile se separa

Reţetă de preparare a papanaşilor cu rom 1.Se amesteca branza cu mixerul, appoi se adauga grisul si se amesteca bine. Se adauga

Dupa ce se dezgheata pestii,se taie in bucati potrivite,se sareaza si se dau prin suc de lamaie. Apoi fiecare bucata de peste se da

Se pune soia la inmuiat in apa calda cu baza pt mancare si cu busuioc, se lasa vre-o 2 ore sa se inmoaie apoi se pune sa se fiarba cu

Blatul Biscuitii se pun intr-o punga legata bine si se sfarama cu sucitorul pana se fac pesmet. Separat se pune untul la topit si

1. Pentru prepararea sosului, incalzeste murele cu zaharul pana ce se inmoaie.Apoi fa-le piure si da-le prin sita pentru a scapa de

Se curata Dorada de solzi si intestine (in cazul in care nu este curatat. de obicei acest peste il gasim gata cosmeticat ). Se portioneaza

Dovleceii se curăţă "zebră",se scobesc de miez. Pieptul de pui se toacă cubuleţe,se amestecă cu miezul,tocat şi el,al dovleceilor.Se

Taiati ardeii pe lungime,se spala,se sterg se dau deoparte Taiati ceapa marunt,puneti la calit cu ulei intr-o tigaie,cand incepe sa

Video: Πώς φτιάχνουμε Φρυγανιά Τριμμένη. Άκης Πετρετζίκης (February 2023).