We wash the donuts, cut them in half and clean them of seeds and stalks.
We then pass them through the mincer or through the food processor.
Put them in a large saucepan, add salt, hot paprika, peppercorns and bay leaves.
Put the pan on the fire, and after it starts to boil, stir continuously so that it doesn't stick to the pan.
Let it boil for about 2 hours, until the juice left by the donuts decreases.
We put the resulting paste in the washed and sterilized jars.
We seal the jars and cover them with a thick blanket.
The next day we store them in the pantry.
Put the sugar and vinegar on the fire, until the sugar melts and a syrup is formed.
The peppers are cleaned of seeds and ribs, they are blended and the pasta obtained is poured into the sugar and vinegar syrup.
The pasta is boiled over low heat, stirring occasionally for about an hour, the sample is made with the plate.
Spicy honey steak
I found lamb in the freezer! Evrika! I knew I had somewhere else, but since I had the freezer stuffed with green beans and spinach, I didn't get to the lamb. I found it now and decided to turn it into a steak, but not of any kind, one of those juicy, aromatic and spicy, with few ingredients and without much work.
& # 8211 1 kg lamb (I had a leg and ribs)
& # 8211 a lemon
& # 8211 3 tablespoons harissa paste
& # 8211 a cup of olive oil
& # 8211 3 cloves of garlic
& # 8211 a few sprigs of rosemary
& # 8211 salt and pepper to taste
First and first we put the lemon on the grater and then we squeeze it. Grind the garlic and finely chop the rosemary. Mix the oil, peel and lemon juice, harissa, rosemary and garlic. Place the lamb in a tray on baking paper and pour over the spicy marinade. It is very important that the marinade reaches all the meat and the most hidden corners.
Let the tray cool for an hour and then bake it for about 45 minutes, in the oven heated to 200 degrees. We turn it once, because we want it to brown evenly. This is what the steak looked like before it entered the oven. I didn't have the patience anymore.
And that's how the steak looked at the end. In order not to deprive her of the glory she deserves, I didn't make any sophisticated garnish, I only boiled some new potatoes, I sprinkled them with a little olive oil, I garnished them with a handful of finely chopped green basil and I salted them, not much, so that they would taste good. It was a very good Sunday meal, I say, spicy and good!
We present you a recipe for a pepper paste, a kind of Transylvanian broth.
- 25 red donuts
- 30 red capsicums
- 10 hot peppers - of course also red but necessarily CHICKEN
- 1 large celery
- 1 cup of honey or sugar
- 1 cup of vinegar
- salt to taste
If you want a finer paste, then you can cook capsicums and donuts.
It is cleaned of stalks and the seeds are given through the mincer.
Likewise, the celery is cleaned and finely chopped or grated on a fine grater
Be careful when cleaning hot peppers - use plastic gloves - you may not feel your hands one day if you do not use them when cleaning peppers.
If you want a spicy pasta, double the number of hot peppers.
Boil all the ingredients well - mix so as not to stick to the pot in which they are prepared.
Be careful to stick to the pot even if it is Teflon or stainless steel.
When liquid rises on top, add salt - honey (or sugar) and vinegar and simmer until reduced.
Salt - as much as everyone thinks.
What you get should have the consistency of a more liquid tomato paste
Put hot in jars and let it rise.
Before tying the jars, put them in the cold oven in a tray, light the lid - low heat and leave until they make a brown pudding.
they are taken out, the jars are tied or the lids are put on and they are used with confidence in winter.
It is used for steak - or any sauce or food - it is delicious
In Bucatarie La Sidy
A simple recipe, very easy to make and delicious for those who prefer spicy, hot food.
Do you know that hot food prolongs life? Hot peppers contain capsaicin and have anti-oxidant, anti-inflammatory properties and protect against cancer. eat fast food because it is the secret to a long and healthy life.
This pasta can be used for any spicy food, including smoked or fried meat.
It is added to spicy sauces and can be served with any dish, stews, meat dishes, spicy sauces, steaks, pizza, spaghetti.
The pasta lasts 2 years.
We need :
1 kg of red donuts
300 g garlic
100 g red hot peppers
500 g carrots
500 g tomato paste
50 g peppercorns
2 tablespoons salt
2 tablespoons sugar
3-400 ml of apple cider vinegar
Method of preparation :
Wash all the vegetables well, wipe them then clean them and slice them.
Then blend all the vegetables and apples in a blender or chopper, until they are finely chopped.
Put the mixture obtained in a larger bowl.
Add tomato paste, ground pepper, salt, sugar and vinegar to taste.
Stir the obtained pasta well, then put it in jars.
We staple the jars and put them in the pantry.
This is the whole recipe. Is that simple?
The pasta lasts two years in the pantry.
With this recipe I participate in the challenge launched this month Liliana Toma http://liligospodini.blogspot.ro/2015/09/traditie-si-gastronomie-romaneasca.html
which had as its theme " Autumn and its gifts & # 8221 , project launched by Gina Bradea: here
increase to work to have!
Thank you for your visit
"If you like my dish or maybe not, please write your impressions, a little below
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Dietary lamb bag
- About 1 kg of lamb cutlery (head, pieces of meat with bone)
- 2 large onions
- 4 carrots
- 1 celery
- 1 parsnip
- A bunch of green onions
- 1 liter of fresh borscht
- 2 bundles of fresh larch
- A handful of wild rice
- Salt pepper
Preparation: Wash the lamb cutlery well and boil it in a large pot with water and salt, taking care to always remove the foam. When the meat is cooked, take it out of the pot and debone it, while you boil the finely chopped vegetables in the same water. After 20 minutes, add the rice previously soaked in water and borscht. Towards the end, add greens to the pot, plus salt and pepper to taste. You can serve the borscht as such or with a little Greek yogurt.
Picadela - spicy pepper paste
- Picadela (Maria Matyiku / Epoch Times) Picadela
This recipe uses both hot peppers for a spicy taste and fatty donuts or baked capsicum for an addition of sweetness, flavors and color. It is a versatile fine paste that can be used for appetizers, being especially appreciated with a soft or cream cheese, but also for soups and various spicy sauces or salads. Preserved in small jars is a personalized gift appreciated by friends and loved ones.
1 kg of red donuts or red peppers,
1 kg celery root (2 pieces),
The donuts and peppers are baked and then cleaned of skin and stalks. Celery is cleaned, cut into cubes and steamed for about 5 minutes.
Cut the onion into larger slices, steam for a few minutes and set aside until cool.
Using rubber gloves, the hot peppers are cleaned of stalks and seeds.
The vegetables prepared above are passed through the mincer.
Add the broth, sugar, vinegar and salt to taste then place the dish on the stove over medium heat.
After boiling for the first time, continue boiling for another half hour.
Remove the paste from the heat and allow to cool slightly then mix well with the blender vertically, until the composition becomes fine as a puree.
Put the pasta on the fire again and let it boil for another 10 minutes from the moment the pasta started to boil again.
While hot, the pasta is poured into jars.
The jars are placed between the beds, for a slow cooling, after which they are placed in the cold pantry.