Boil the pasta according to the instructions on the package, rinse them in cold water, drain them, then place them in a bowl. Boil the eggs to be hard and then put them in cold water.
Cut pieces of ham, cheese and boiled eggs, peeled and put them in a bowl over the pasta, then add the corn, salt to taste and mix them all.
Cooked Easter Ham
Keep the ham in cold water, wash well then put in a large bowl, add cold water on top, peppercorns and bay leaves, put on low heat and cook for a few hours. He comes back from time to time. When the fork penetrates the meat easily, it is ready.
Usually, when my grandmother boiled the ham, before stopping the fire, she would put some fresh white eggs from the nest in the bowl and boil them there. they had a slightly smoky taste and when peeled they had a slightly beige color. they were placed on the plate on which the ham was taken out, I swear around it, they were left to cool until the next day when the whole family gathers at the table. Of course, separately were the indispensable red eggs that he boiled in yellow or red onion peels, red cabbage leaves, beets, dandelions, etc., etc.
Ham is eaten with boiled eggs, green onions, cottage cheese, telemea, radishes and / or horseradish. we prefer only horseradish
How to prepare vegetables with lentils in a wok
First of all, boil for 5-6 minutes the bunches of cauliflower and broccoli, and the cabbage for a maximum of 7 minutes. It should soften slightly but still be firm.
Heat the oil in the wok pan and cook the sliced onion for a minute. Then add the finely sliced carrot, the chopped peppers and continue cooking until they start to soften.
Add cauliflower, broccoli and Brussels sprouts, then lentils. Salt, add garlic powder and thyme leaves.
*You can add your favorite herbs and spices. For example, a little curry powder, a few chili flakes, powdered ginger, coriander or freshly ground pepper.
Leave for a maximum of 3-4 minutes to combine the flavors and turn off the heat.
Eat hot salad. Enjoy!
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What is smoked ham (ham) called sock or ham? What is bacon or cliché?
We are obviously talking about ham, bacon, homemade ham, ie about seasoned pork leg, kept in salt for 6 weeks, then smoked and left to mature. That is, the hind leg of a pig that is cut for Christmas and prepared as I have shown here. At Easter we start smoked ham. This is the tradition of hundreds of years in Transylvania and Banat and this is how it has been done in our family for over 10 generations.
Not to be confused with smoked bacon (cliché or bacon) which is just fat! I say this because in other parts of the country it is wrongly called "ham"! Bacon is one thing, ham is another! See here how prepares bacon in Transylvania and Banat. It is eaten raw because it has also been salted for 6 weeks, then it has been smoked and matured in space (pantry).
Smoked ham (ham) can be eaten raw or boiled. Raw-smoked and smoked ham resembles Italian prosciutto or Iberian ham. It is cut into very thin slices and consumed as such.
We do NOT boil all the ham at once because it weighs over 15 kg. We cut from it 1 kg pieces (max. 2 kg) which we boil for Easter. We add salted and smoked pieces of boneless meat (raw sliced) but mussels with rind and fat. Here's what boiled ham looks like: it's pink, tender, with a soft, creamy (not rubbery) side.
We always eat it with freshly grated horseradish and homemade pita. This smoked and boiled ham can also be served as a sausage all year round.
If you do not have smoked pork ham from your own production, you will have to look for something similar in trade: raw-dried and smoked ham (it can also be ciolan but NOT preferred!)
What do we cook for Easter?
Traditionally from Easter meal there are no red eggs, lamb, cakes and red wine. On the table Savori Urbane have their place and ham (smoked ham and boiled, former raw-smoked, from own production), fresh cheese from the market, radishes, green onions, mayonnaise with sour cream and green onion tails and homemade bread, buns and croissants baked right then, fresh and steaming.
There is no lack of traditional Easter with lots of cheese filling (recipe here) and fluffy cozonacs (recipe here).
The newest cake (2021) published by us is cozonac syruped with sour cherry and filled with lots of walnut cream, chocolate and sour cherries. It's fabulous! The recipe here.
So is the poppy seed cake with a lot of creamy filling & # 8211 the recipe here.
The Easter table is decorated with small arrangements of twigs, decorated with colorful eggs and vases with seasonal flowers (daffodils, hyacinths, tulips).
Our Easter meal is a brunch, meaning an extensive breakfast. We always spend our holidays in family, with children and parents. We all sit at the table and beat the eggs. The one who gives the first one with the egg says & # 8222Christ has risen! & # 8221 and the other one answers & # 8222Truly he has risen! & # 8221. As a child, there was a whole contest of hitting eggs, we choosing the most resistant ones and breaking with them everything we caught. And at school we went with the "winning winner" to compete and collide there with our classmates (at that time it was NOT free on Easter Monday!).
Then we cut lamb, chicken or pork (baked on Saturday night and left to cool in the form), ham and fresh cheese.
Along with these goodies we always have on the table radishes and green onions and a small bowl with mayonnaise to which are added 2 tablespoons of sour cream and a handful of chopped green onion tails). A smoked shank can be boiled instead of ham.
How do we prepare the ham donut recipe?
The first time we will prepare the potatoes. We peel them and cut them into cubes. We boil them in salted water until they are soft and we will pass them through a sieve to make sure that the larger pieces do not remain.
Mix the flour with the dry yeast and then add the potatoes, yolks, melted butter and mix well. Add the milk one at a time, 50 ml at a time until you get the desired consistency in the dough. It will be similar to a cake.
Knead it a little until it no longer sticks to the pot or board and leave it to rise for 1 hour in a warm place, or in the sun, covered with plastic wrap or a clean kitchen towel.
After it has fermented, we spread it on the floured board until it is half a cm thick. We cut round shapes with the glass, or with cake shapes of about 7 cm.
Cut the ham into small pieces and mix it with the sour cream and half the grated cheese. I used gypsy muscles, but you can use any kind of boiled ham.
On half of the dough circles, put 1 teaspoon of the previously prepared composition and then cover with another dough circle.
Press on the edges to stick the dough to each other and cut once more with the same shape to keep the perfect circle shape. About 20 donuts come out.
The donuts are fried in an oil bath until they are browned on both sides. I often turn them from side to side so that they fry evenly.
Donuts with ham are served hot, sprinkled with the remaining grated cheese and sour cream.
The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.
Maria is the living proof that a young woman can not only be beautiful and smart fire, but also cook very well.
Natural colored hat pasta
Pasta with naturally colored hats filled with ricotta and spinach: good-looking, beautifully colored, worth any effort for how beautiful these pastas are.
In addition, I will show you a little one bonus at the end of this recipe: pasta in the shape of roses. I made these from the dough I had left over from the Easter pasta.
On Gina Bradea's blog you can find other pasta recipes, I leave below only a few examples of recipes, maybe you will try some of them:
Necessary ingredients pasta salad with mayonnaise:
- 250 gr fusilli pasta, penne, macaroni, to choose from
- 200 gr of ham from Prague
- 100-150 gr smoked pork breast or 1 smoked chicken leg
- 1 jar of sour cucumber & # 8211 600-700 gr
- 4-5 pieces of sour donut
- 1 small jar of canned mushrooms & # 8211 280 gr
- 1 can of sweet corn
- 4 tablespoons mayonnaise
- 1 lime cream
- 1 teaspoon classic mustard
- freshly ground pepper
We take the cucumbers and donuts out of the jars, cut them into cubes and put them in a strainer to drain well. We also cut the bacon ham and the smoked muscle into cubes and put them in a large bowl. Preserved mushrooms, after pressing a little to remove the juice, chop them with a knife, but not too small. We put them in the bowl, next to the ham.
Put a pot of water and a tablespoon of salt on the fire and wait for it to reach boiling temperature. When it starts to boil, put the pasta in hot water for 5-6 minutes, so that we get the pasta al dente. We must keep an eye on pasta and taste them to check when they are ready. Pasta should not be well cooked because it also swells in salads. When the pasta is ready, pour it into a strainer and pass it under a stream of cold water. Generally, pasta used in salads is washed to remove the starch that makes the pasta sticky. This sticky starch can ruin our salad a little. When we make pasta with sauce, it's the other way around, we need starch to help the sauce stick to the pasta.
We put in the bowl with Prague ham and smoked mussels, cucumbers, donut, sweet corn and mushrooms, all drained well. Add the pasta cooled with cold water and drained well. We give a freshly ground pepper powder. Lightly mix all ingredients. Add the mayonnaise, cream and mustard, and mix well with a spoon. We leave the salad for 10 minutes after which we can serve it at the table. I am convinced that you will like pasta salad, a very tasty salad and easy to prepare. Regarding the meats used, you can turn, depending on your preference, to other ingredients.
10 light salad recipes
Every nutritionist talks about the importance of composing a colorful plate to diversify the amount of nutrients and vitamins and to make the best of all foods! Thinking about it, how about preparing a lightly colored pasta salad? This can also be a great way to encourage kids to eat salad!
Choose pastes with colored screw or others that are short, preferably integrated. Remember that for the preparation of the salad, cooking pasta should be al dente, more resistant. The dough should be cold when mixed with the other ingredients and spices.
You can add other vegetables and add herbs and sauces as you wish, as long as it is easy. It can be served hot or ice. See the recipes below and give it a try!
1. Recipe for light pasta pasta salad with kani
- 500 grams of colored pasta
- 250 grams of kani kama
- 2 glasses of broccoli
- 200 grams of frozen peas
- 200 grams of green corn
- 2 tablespoons skim yogurt.
Cook the & quotal dente & quot pasta according to the instructions on the package, drain and set aside. In a salad bowl, place the noodles with cold screws, sliced kani kama, chopped broccoli, peas and corn. Add the yogurt and mix gently. Serve the cold colored pasta salad.
2. Recipe for colored pasta salad with tuna
- 2 cups colored pasta
- ½ cup of fresh peas
- ½ cup of green corn
- 1 light tone box
- 1 chopped tomato
- 1/4 chopped onion
- 2 tablespoons parsley
- 2 tablespoons chopped walnuts (optional)
- salt to taste
- pepper to taste.
- 2 tablespoons olive oil
- 3 tablespoons ricotta cream
- 1 mustard dessert
- 3 tablespoons light mayonnaise.
Mix all the sauce ingredients in a bowl. Book it. Cook the pasta until al dente, drain, pass in cold water and incorporate the other chopped ingredients from the salad. Mix the sauce, serve with salt and freshly tasted pepper and then serve.
3. Recipe for colorful pasta salad with potato and carrot
- 1 pack of colored pasta with colored screw
- 5 potatoes
- 3 carrots
- 1 cup green corn
- 1 cup peas
- 1/2 chopped onion
- 100 grams of lean ham in cubes
- 2 seedless tomatoes
- 10 green olives
- chopped parsley to taste
- salt to taste
- 1 pinch of white pepper
- 5 tablespoons light mayonnaise
- 1 lemon extinguished.
Put the pasta to cook in a saucepan with boiling water. In another pan put the potatoes and carrots, also for cooking, cut into medium cubes. In a bowl, combine peas, corn, olives, chopped tomatoes, parsley, salt, pepper, chopped onion and reserve the ham. When the pasta is al dente, drain, pass in cold water to stop cooking and reserve. When the potatoes and carrots are cooked, do the same. Include in the salad and add squeezed lemon. Add mayonnaise and mix well. Light to cool and serve!
4. Recipe for pasta salad colored with light and pepper
- 275 g of whole colored screw
- 1 pinch of salt
- 100 g of sliced pods
- 1 diced red pepper
- 2 tablespoons freshly chopped basil
- 1/2 cup black olives
- 4 tablespoons olive oil
- 1/2 teaspoon mustard seeds
- 2 tablespoons white wine vinegar
- 1 clove of crushed garlic.
Cook the pasta in boiling salted water, drain and set aside. Lightly cook the peppers in water with a little salt. Drain and run under cold water to stop cooking. In a bowl, add the vegetables, add the pasta, basil, olives and stir. Refrigerate for 1 hour. Before serving, add the other spice ingredients and serve!
5. Recipe for a colorful pasta salad with pumpkin and cabbage
- 1 pack of colored screw type pasta
- 3 cloves garlic, chopped
- 1 small chopped onion
- 2 carrots cut into strips
- 2 chopped zucchini
- ½ sliced purple cabbage
- 2 tablespoons olive oil
- juice of 1 lemon
- thyme for taste
- oregano the taste
- salt to taste
- pepper to taste.
Place the cooking noodles according to the instructions on the package. When it is at the desired point, drain and allow to cool. In a large saucepan, heat the olive oil and put the onion, add and add the garlic. Add the carrot and zucchini, mix and cook for another 3 minutes. Add cabbage and spices. Mix well. Add the already cooked pasta and mix. Taste and beat the salt. Wait to be served and served. If you want, you can take it in the fridge and serve it cold.
6. Colorful pasta salad recipe with smoked chicken
- 1 smoked and chopped chicken
- olive oil to taste
- 1 large chopped onion
- 4 cloves garlic, chopped
- 3 seedless and chopped tomato seeds
- 1 small eggplant cut into cubes
- 1/2 small chopped pepper
- 1 diced carrot
- 500 grams of wholemeal pasta
- 1 orange
- 1/2 lemon
- salt to taste.
Cook the pasta until al dente. Drain and set aside until cool. In a pan, heat a little olive oil and drop the onion and garlic. Add the tomatoes, eggplant and cook, stirring occasionally, for 4 minutes or until vegetables are cooked through. Add the pepper, carrot and cook for another 2 minutes. Mix the chicken and chopped pasta.
For the sauce: mix the orange juice and lemon juice, a little olive oil and salt. Bring the salad and serve cold.
7. Recipe for colorful pickled pasta salad
- 2 cucumbers cut into stems
- 4 radishes, cut into small pieces
- 1/2 cup apple cider vinegar
- 2 teaspoons salt
- 1 alfalfa cabbage
- 400 grams of whole colored table
- olive oil to taste
- freshly ground black pepper to taste.
Cut cucumbers and radishes into thin slices. Put in a bowl and mix the vinegar and salt. Put a weight on the bowl with the cucumber and radish. Let it rest for at least 30 minutes.
After that, squeeze out the excess liquid. This helps keep the pickles crispy. Add to pasta, cooked al dente and cold, add the alfalfa sprouts, season with olive oil and pepper. Serve cold.
8. Recipe for light colored pasta salad
- 1 glass of yogurt
- 3 tablespoons olive oil
- 2 tablespoons mayonnaise
- 3 cups of colorful butterflies cooked al dente
- 1 cup of unprinted carrot tea
- 200 grams of smoked turkey and chopped into small cubes
- 1 1/2 cups chopped
- 1 cup of boiled tea, cut into small cubes
- 1 cup cherry tomatoes cut in half
- 1/2 cup chopped pickles
- 1 cup teaspoon green olives sown
- 3 tablespoons chopped green onions
- salt to taste.
Mix the low-fat yogurt, olive oil, salt and mayonnaise and set aside. In a bowl, mix all the salad ingredients, except the spring onions. Add the sauce and mix well. Discard the chives and then serve.
9. Light pasta recipe with light and nuts
- 500 g full color fusilli
- 16 cherry tomatoes cut in half
- 4 medium slices of cubed white cheese
- 8 Brazil nuts in chips
- 1 tablespoon olive oil
- salt to taste
- chopped basil tasted
- 2 tablespoons flax seeds.
In a saucepan with water cook the pasta in water and salt until al dente. Wait for the coolness, transfer the dough to a bowl or salad bowl and add the cherry tomatoes, white cheese, Brazil nuts, olive oil, salt and basil. Sprinkle with flax seeds and cool until ready to serve.
10. Leek-colored pasta salad recipe
- 2 cups of colorful noodle tea
- 1 glass of leek cut into thin slices
- 10 cherry tomatoes cut in half
- 3 tablespoons olive oil
- the leaves of your choice
- salt to taste
- pepper to taste.
Cook the pasta following in the pan with boiling water until cooked but strong. Drain with two tablespoons of olive oil. Let cool for two hours. Saute the leeks for 2 minutes in a pan with olive oil. Then add the tomatoes and mix. Season with salt and pepper and set aside. When incorporated cold into pasta salad and serve with green leaves.
In the dispute over unhealthy foods, both sugar and fat have fought for the title over the years, shifting from one to another as new research has emerged. Nowadays, with the extraordinary popularity of the ketogenic diet, which includes fat, it is in a better position and sugar is the biggest negative character. But not all of us are fat
On that day when ideas and inspiration to cook companies are missing, a simple and non-wrong alternative is puree. You can wash everything you can imagine. Broccoli parsley, cauliflower, asparagus, beets, carrots, cassava, mandiochinha and, of course, traditional English potatoes. The mashed potato is
250 g pasta (spaghetti)
300 g of cottage cheese
50 g cream
butter for greased
Boil the pasta according to the instructions on the package, strain it, pass it under a stream of cold water and let it drain.
Mix the eggs with the cream, then add the cottage cheese and mix.
Season with salt and pepper. Add diced ham and pasta and mix.
Grease a heat-resistant bowl with butter, put the pasta and level. Place the dish in the preheated oven at 180 degrees C for 25-30 minutes.
Serve the pasta hot but also cold.
Try this video recipe too