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The beef is boiled in the pressure cooker for about 60 minutes, from when it starts to whistle. Wash the potatoes well, boil them in their skins, also in a pressure cooker for approx. 20 minutes. Carrots, parsnips, celery and gulia are boiled separately in plenty of cold water, seasoned with a little iodized salt. While the salad ingredients are boiling, make mayonnaise. After all the ingredients have been boiled, take them out of the hot juice, leave them to cool, then chop them finely (this time I had TataZmeu as my main help;)) plus the donuts and cucumbers. Stir gently until incorporated, adding a mayonnaise, alternating with a mustard, as long as it is necessary to "tie" the salad. After the tastes have been combined, the salad is placed on the favorite plates and according to the taste and skill of each one;) Increase and good appetite!
4- 5 potatoes, 1 carrot, 1 parsley, 1 parsnip (optional), 1 large celery, a handful of peas, 2 sour cucumbers, 250 g chicken breast or lean beef, salt.
Mayonnaise: 1 grated egg yolk, 3 raw egg yolks, 250 g oil, 1 tablespoon mustard, 1 tablespoon lemon juice.
The best breuf salad is obtained by boiling vegetables with meat (soup). Cut the potatoes and boiled vegetables into small cubes. So are meat and cucumbers. Put them all in a bowl, add the peas. Add salt and leave to stand until the mayonnaise is ready.
A scrambled egg yolk is passed through a sieve, placed in a bowl, a little oil is added and rubbed with a spoon, then a raw egg yolk is added and a little oil is added, stirring without interruption in the same direction. When it starts to thicken, add another raw egg yolk and a little oil again. Do this until all the yolks and all the oil have been added, then add the mustard, little by little and stirring constantly, and the lemon juice doing the same.
Three-quarters of the prepared mayonnaise is mixed with the chopped vegetables and meat, seasoned with salt and placed on a plate or plate. Smooth nicely with a knife and coat with the rest of the mayonnaise. Garnish with a few olives, hard-boiled egg whites, sliced scrambled eggs, donuts, green parsley, etc., from which the housewife will make different designs and flowers, according to her taste and skill.
Beef salad is the star of festive meals. How to prepare correctly. The ingredient that should not be put in it
Beef salad. In order for the taste to be an extraordinary one, you must use beef, not chicken because it is the one that really gives the taste of the salad.
Beef salad. After mixing, prepare a mayonnaise with egg and a little oil, put everything on the plates and then serve it with pleasure.
Olivier salad, the "father" of Boeuf salad
However, the original beef salad recipe is not Romanian, this being only a poorer version of it. French chef Lucien Oliviera first cooked in the mid-19th century for the restaurant (Hérmitage Restaurant in Moscow), a salad to which he lent his name: Olivier Salad. His recipe has remained secret to this day, knowing only that it originally contained very expensive ingredients: game meat, shellfish, mayonnaise and vegetables.
But here are the ingredients we need for a Romanian Boeuf salad.
For beef soup, where we will boil the beef, but also the vegetables that we add to the salad, we need:
800 g beef with soup bone, soups (approx. 500 g lean meat)
500 g vegetables: carrots, parsley root, parsnips and a small celery, a small onion, whole (throw away after boiling)
1 teaspoon black peppercorns.
Other salad ingredients:
150 g pickles (about 3-5 pieces)
150 g canned green peas
250 g boiled potatoes in shell
Mayonnaise from 3 egg yolks, 3 teaspoons of mustard, lemon juice, white pepper and 200 ml of oil.
How to make the tastiest beef salad
Particular attention should be paid to potatoes that should not be boiled until they crumble.
You should also choose a fat-free meat that does not leave juice.
- 700 grams of beef (lean: muscle, leg)
- 700 grams of potatoes (of those that do not crumble at all when boiled)
- 300 grams of pickled cucumbers in vinegar (or less, if too sour)
- 50 grams of pea berries
- 2 pickled donuts
- 3 larger carrots
- 500 ml mayonnaise (with or without lemon) salt to taste
- a few olives for garnish
Method of preparation
1. Boil the meat until tender. The potatoes are also boiled, but measured, so that they do not penetrate completely. After that, it is cleaned and left to cool.
2. Pea, if it is out of the box, boil it for 5 minutes if it is frozen, boil it until it softens.
3. Carrots, well cleaned, boil for about half an hour (or even less), to be stronger. Each ingredient is boiled separately to preserve its taste.
4. Cut the cucumbers and donuts into small pieces. Mayonnaise is then made.
5. As the vegetables and meat have boiled and cooled, cut them into small pieces.
6. In a bowl, mix the salad well with three quarters of mayonnaise. Then put the muesli salad on a plate, round it, spread it with the remaining mayonnaise, and cut the donut and the olives into slices and garnish the salad.
What is the most prepared and appreciated salad? Beef salad, we would say and we don't think we're wrong! Here is the classic recipe, but so tasty!
1 bird's breast
1 box of peas
2 hard boiled eggs
1 or raw
1 teaspoon mustard
1/2 of the 6 potatoes above
about 200 ml of oil
juice from 1 lemon & acircie
donuts for decoration
Method of preparation
Take a bird's breast, wash it, dry it a little, then put it in a bowl of water on the fire. Boil for about 10 minutes, until it boils for 2 minutes.
Wash the chest with cold water and add another water, about 1.5 l, in the same bowl.
Put it on the fire again, boil more, with the pot covered.
Take 6 potatoes and 5 carrots, clean them and boil them over the chicken, in the same pot (the water should cover them all). Remember that 1 boiled potato should be kept for mayonnaise.
Boil all this for about 20 minutes or until done. You can remove the vegetables and, if the chest is not ready, leave it for another 10 minutes.
When all are cooled, chop the squares, vegetables (except for the mayonnaise potato), and the chicken breast.
Take 6 pickles, peel them and cut them into cubes. The cucumbers are placed separately, in another plate, because they still leave the juice and must be squeezed well.
So, you need to have in a larger bowl (a saucepan or a bowl) the vegetables plus the diced meat, over which you add 1 can of already boiled peas and the chopped cucumbers, but squeezed very well beforehand.
Now you can make mayonnaise.
For this, you need 2 pre-boiled & icircn eggs and chilled and 1 raw egg.
Peel the boiled eggs and add to the bowl only the two yolks (stop the egg whites for garnish) plus the raw egg yolk. Homogenize the eggs with 1 teaspoon of mustard and & frac12 of the boiled potato that we have left.
Start mixing well, gradually adding a little oil and a little lemon juice (juice from 1 squeezed lemon, have it in a separate glass).
Repeat until the mayonnaise increases and finish the juice from 1 lemon and about 200 ml of oil. In addition, the amount of mayonnaise you need to reach is enough for the vegetables you have to incorporate.
Put a tablespoon of mayonnaise on top of the vegetable mixture and mix gently, stirring everything.
Remember that you still need to stop a little mayonnaise (2-3 tablespoons) to finish.
When the mayonnaise is ready, add the mayonnaise to the salad mixture, press with a knife, shape and add the remaining mayonnaise on top.
1 chicken breast (the amount of meat should be about 40% of the total amount of salad)
3-4 large carrots
2 large parsley roots
1 large jar of pickles
500 g mayonnaise
After you have boiled the meat and vegetables with a little salt in water, take them out of the water and put everything aside in a bowl. When they cool, cut the cucumbers into cubes and squeeze them well in your fist, then place them in a bowl. Cut the rest of the vegetables into the same size, also into cubes. At the end, pass the chicken through the mincer and then add the minced meat to the already cut vegetables.
Add salt, pepper and a few tablespoons of mustard. Set everything aside and make 500 g of mayonnaise. Add 3/4 salad of mayonnaise and mix. After the whole composition has been homogenized, you can arrange everything on the plates, and with the last quarter of the remaining mayonnaise and other vegetables, decorate the salad.
Easter Recipes 2019: Lamb with bird meat!
To cook this recipe you need:
- 1.5 kilograms of lamb entrails (liver, heart, spleen, lungs)
- one kilogram of bird's breast
- seven eggs
- 100, 150 ml oil
- four tablespoons of cream
- two bunches of green onions
- a bunch of green garlic
- a bunch of dill
- a bunch of parsley
- spices for drob
Preparation of lamb stew with poultry:
To prepare this recipe you need to wash the lamb organs well, then boil them with a pinch of salt. Boil the chicken breast as well, and then wait for it to cool. Then chop them finely.
In the meantime, however, clean and wash the onion, garlic and dill. Finely chop them and then add them over the meat composition.
Season, add the raw eggs, and then mix well until the composition is homogeneous.
Put the powder in a form, put half of the composition, then add the boiled eggs. Add the rest of the composition and cover with the powder.
From the old Romanian cuisine: Strawberry Cream and Beef Salad
Beef salad and Strawberry cream are two of the recipes that were published in & # 8221Cold Buffet & Confectionery & # 8221 (1936).
The paper is written by Lucreția Dr. Opreanu, professor of economics at the High School & # 8221Regina Maria & # 8221 Cluj, licensed in science, reports Agerpres.
Quantities: half a kg of juicy veal, 4 potatoes, 3 carrots, 3 parsley, 3 sour cucumbers in vinegar, 2 scrambled eggs, half a kg of green peas, berries, salt. For mayonnaise: 3 boiled egg yolks, 3 raw egg yolks, 4 dcl. oil, lemon juice, salt. Who wants to add 2 teaspoons of mustard.
The meat together with the peeled carrots and parsley are boiled in boiling salted water. Boil the peas separately. Potatoes still separate, but in their shell.
When everything is cooked, the meat and vegetables, then the peeled potatoes are cut into square pieces, as well as the two scrambled eggs together with the sour cucumbers. Put them all in a porcelain bowl and add the necessary salt.
Prepare mayonnaise, mix with the above, place on a plate, give the desired shape, dress again with mayonnaise, garnish as desired, with beets, scrambled eggs, olives, peas, lemon slices, aspics, green peppers, lettuce, etc.
- 2 dcl. milk
- 4 yolks
- 5 beaten egg whites
- half a liter of whipped cream
- 5 tablespoons powdered sugar
- 2 tablespoons raspberry liqueur, strawberries or cherries
- 15-20 large strawberries kept 2-3 hours in cognac
- core from half a vanilla bean
The egg yolks with two tablespoons of powdered sugar and milk, put in the cauldron, and this placed on top of a steaming pot, beat well with a whisk until they have thickened. Remove from the heat and cool.
Add the beaten egg whites and mix with the remaining 3 tablespoons of powdered sugar, vanilla and whipped cream.
After all has been mixed, pour into a water-soaked form. Put the strawberries between the cream and leave it on the ice for 3-4 hours.
Beef salad recipe made with the Holy Spirit. How can you turn the profane into the sacred in your kitchen, at Easter
Is beef salad a permitted food in the Bible? This is the question and this is my journalistic approach. I will show that beef salad, although not mentioned in the Holy Book, could have stood in the place of honor next to fish, milk and honey, almonds, dates, boiled sheep and beef or eggs, foods allowed and mentioned in the Sea. Book of Mankind. Beef salad recipe with the Holy Spirit, below.
After He made us humans, God told us that we are not allowed to eat anything. He taught us a lot about unleavened bread, fish and wine, about the frugal dishes at the Last Supper. He told us we could eat any sawdust and it has a split hoof, but we are not allowed to make camel steak, wild rabbit or pork. He allowed us to take from the water anything that has scales, whether it lives in the sea or lives in rivers, provided it has fins and scales. Under no circumstances should we put dolphins, eels, whales or anything else that comes to mind.
Vaccination of 12-15 year olds begins on Wednesday, a day later than the authorities had announced