Lamb meat with pea jelly, vegetables and germs

Lamb meat with pea jelly, vegetables and germs

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We make the marinade from the mentioned ingredients. Massage the meat well, then put everything in a special bag and refrigerate overnight. The next day we take out the meat and wipe it well, we throw the marinade in which it stayed overnight. Prepare a larger baking tray, put the lamb pulp and add vegetables, top with oil, vegetable soup, white wine and bake for an hour.

Separately prepare the vegetable garnish. We wash, clean and wash the vegetables again, then we add them in a smaller tray and we will put them in the oven depending on the texture of each, we add the carrot, celery and parsnip for the beginning, followed by the potato, the leek, the onion, the salt, we add a rosemary powder and smoked paprika. Sprinkle with oil and bake for 30-35 minutes (we can check after 25 minutes).

If we have frozen peas, we boil it in salted water without thawing it. After it is cooked, drain the water (keep a glass of liquid) and soak the peas in 20 g of butter and oil to catch a little shine, salt and add finely chopped mint. Leave for a maximum of 10 minutes and then remove from the heat.

Let it cool and blend the contents, gradually adding the liquid in which the peas were boiled. We will hydrate the gelatin in cold water, leaving it for at least 10 minutes. For our pea jelly we will use the resulting puree which will have to be very well blended and very fine, we put the gelatin in the microwave for a few seconds until it is liquid again and we mix it in the puree.

We take a larger silicone form in which we add the resulting puree and put it in the fridge. When it cools down we will be able to cut it into different geometric shapes, we will decorate the plate as in the next picture or according to your preference.

We check that the pulp is done, leave it for 10 minutes after that it will be cut into slices, we also check the vegetables and we will start decorating the plate as in the next picture.

I didn't take into account how long the meat stayed in the marinade overnight.

Good appetite

Fasting - 16 recipes

Fasting recipes, vegetable or fake prepared without meat, only on the basis of vegetables and legumes.

Traditionally, the meat is made from lamb or sheep meat, you can find here food variants recommended for vegetarians, people who fast or simply who have a craving for a delicious meat, without any meat.

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Written by viorelpaun on April 12, 2012 in Recipes & Drinks

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O reteta delicioasa de sardine cu:fasole boabe, ceapa, foi de dafin, ardei gras, rosii, morcovi, telina, malai, masline negre, lamaie, sare, piper, ulei, patrunjel, muraturi. Ingrediente: 250 g fasole boabe o ceapă o frunză de dafin doi ardei graşi 4 roşii un morcov o felie de ţelină 800 g sardine 150 g mălai 100…

Antricot de vitel texan

O reteta de antricot texan din: antricot de vitel, suc de rosii, ulei de masline, usturoi, ceapa, pasta de tomate, zahar brun, boia de ardei dulce, otet balsamic, sos worchestershire, pudra de mustar, sare si piper. Ingrediente: 800 g antricot de vitel (bucata intreaga) 500 ml suc de rosii 3 linguri ulei de masline…

Frigarui de tofu cu salata de taitei

O reteta de frigarui de tofu cu salata de taitei din: tofu, sos de chilli, hrean, zeama si coaja de lamai, taitei de orez, morcovi, castravete, busuioc, ceapa verde, castravete, sos de soia, ulei de susan si nuci. Ingrediente: 300 g tofu marinata 8 linguri sos de chilli 2 linguri hrean razuit 2 lamai,…

Pandişpan cu coacăze roşii

O reteta de pandispan cu cocaze rosii din: coacaze rosii, oua, unt, zahar, faina, praf de copt, lapte si zahar pudra. Ingrediente: 400 g coacaze rosii 3 oua 100 g unt 150 g zahar 140 g faina 1/2 pachet de praf de copt 5 linguri de lapte grasime si faina pentru tava de copt…

O treteta delicioasa de sarlota cu:pepene galben, zahar tos, frisca, miere, scortisoara, gelatina, zahar vanilat, rom, pepene rosu, nuca, stafide. Ingrediente: un pepene galben mai mare 150 g zahăr tos 500 ml frişcă 3 linguri de miere o linguriţă de pudră de scorţişoară 10 g gelatină două pliculeţe zahăr vanilinat o lingură de rom…

Cocktail de capsuni

Dă 3 ore la congelator 500 g căpşuni curăţate de codiţe. Marunţeşte în tocătorul electric cu 75 g zahăr, 2 lămâi, zeama şi coaja, 650 ml suc de mere şi 500 g cuburi de gheaţă. Adaugă 3-4 linguri de votcă sau rom – doar pentru adulţi – şi vei obţine un cocktail concentrat şi…

Retete de post: Paste cu sos de roşii şi măsline

O reteta de paste cu sos de rosii si masline din: paste, ulei, ceapa, usturoi, rosii, vin alb, masline, oregano, sare, piper si patrunjel verde. Ingrediente: 300 g paste 2 linguri ulei 1 ceapă 2-3 căţei de usturoi 400 g roşii decojite în suc de roşii 100 ml vin alb 150 g măsline negre…

Cartofi umpluţi cu legume

O reteta delicioasa de cartofi umpluti cu:branza de vaci, marar, morcov, ardei capia, smantana,sare, piper, ciuperci. Ingrediente: 8 cartofi 400 g brânză de vaci o legătură de mărar un morcov un ardei capia 3 linguri de smântână sare piper ciuperci Mod de preparare: Cartofii se spală bine de pământ, se fierb 15 minute în…

Minibrioşe sărate

O reteta de minibriose sarate din: faina, praf de copt, masline, sare, lapte, branza, unt, galbenus, masline si sare. Ingrediente: 120 g faina 1 lingurita praf de copt 50 g masline negre sare 70 ml lapte 70 g branza 30 g unt 1 galbenus 50 g masline verzi sare Mod de preparare: Se…

Retete tv Paprika

TV Paprika este un canal de televiziune cu tematica gastronomica, ce urmareste pastrarea traditiilor culinare si promovarea valorilor bucatariei locale traditionale. TV Paprika nu este doar un canal de retete culinare, ci un concept de viata, pornind de la oferirea de solutii de cultura a produselor bio si ajungand la cele mai rafinate retete…

O reteta de coaste de porc la gratar cu mamaliga si salata din: coaste de condimente, ulei de masline, zeama si coaja de lamaie, malai grisat, faina, praf de copt, oua, lapte integrale, zahar, boia, chilli, iaurt, mustar de dijon, morcovi, ceapa verde si cascaval. Ingrediente: pentru coaste: 4 coaste de porc de 450…

Piept de viţel pe ţepuşă

O reteta de piept de vitel pe tepusa din: piept de vitel, ulei de samburi de struguri, boia de ardei dulce, usturoi, cuisoare, vind e Bordeaux, mustar de Dijon, curry, tarhon, sare si piper. Ingrediente: 700 g piept de vitel 50 ml ulei de samburi de struguri 1 lingura boia de ardei dulce 2…

Supă corsicană

O reteta de supa corsicana din: varza verde, morcovi, cartofi, fasole alba, piper si sare. Ingrediente: 1/2 varza verde 3 morcovi 4 cartofi 300 g fasole alba 1 lingurita de piper boabe 1 lingurita sare Mod de preparare: Cu o zi înainte, se pune fasolea în apă rece. în ziua preparării, se scurge…

Frigarui cu cartofi noi

O reteta de frigarui cu cartofi noi din: cartofi, rosii, ceapa rosie, foi de dafin, ulei de masline, lamaie, sare si piper. Ingrediente: 12 cartofi noi 6 rosii 4 cepe rosii 10 foi de dafin 2 linguri ulei de masline 1 lamaie sare piper Mod de preparare: Curăţaţi cartofii şi ceapa, spălaţi toate…

Chiftele de curcan cu salata

O reteta de chiftele de curcan cu salata din: carne de curcan, ulei, pasta harissa, rosii deshidratate, humus, iaurt, zeama de lamaie, castravete, ceapa rosie, rosii cherry, frunze de menta, lipii si salata. Ingrediente: 500 g carne de curcan, tocata 2 linguri ulei de floarea soarelui 2 lingurite pasta harissa 3 linguri rosii deshidratate…

Tartă cu brânză, vanilie si cireşe

O reteta de tarta cu branza, vanilie si cirese din: biscuiti, unt, crema de branza, iaurt, oua, galbenus, sare, cirese, vanilie si zahar. Ingrediente: 200 g biscuiti din cereale 120 g unt 500 g crema de branza 125 g iaurt 2 oua 1 galbenus un varf de sare 300 g cirese 1 baton de…

Carne de vită 1/2 kg, ulei, o leg. pătrunjel verde, apa 200 m,l sare, piper dupa gust, 100 ml vin alb

300gr. linte fiarta, 300gr. orez fiert, 3 cepe taiate marunt, 200ml. supa de legume, 4-5 catei de usturoi zdrobiti, 200gr. rosii , 2 linguri de ulei, 2 linguri de unt , boia de ardei dulce,1 lingura de chimen, coriandru macinat, sare, piper,verdeata taiata marunt .

Fazele lunii si dietele

Cu siguranta ati observat ca multe diete nu au rezultate, oricat de tare va infometati si oricat de mult sport faceti, nu-i asa? Sunt multe cauze si una dintre ele este si Luna. 🙂 Desi pare o mare aberatie, B afecteaza foarte multe si o sa va spun cateva aspecte. Este usor ca in orice dieta alegeti sa urmati, sa tineti cont de fazele lunii si de cateva recomandari generale.

Between Luna noua and Luna plina &ndash faza Lunii este in crestere. Between Luna plina and Luna noua &ndash faza Lunii este in descrestere.

Cand este Luna noua &ndash este atunci cand luna a fost in descrestere si are forma de C:

&ndash Cu 2 zile inainte si dupa Luna noua este bine sa se tina post, sa se manance numai legume si fructe, sucuri din fructe si legume, fara zahar sau ulei si sa se bea minim 3 litri de lichid pe zi (sucuri de fructe si legume naturale, facute-n casa, ceaiuri, apa plata). Sunt recomandate ceaiurile de soc, menta, musetel, urzica, tei, macese, ceai verde, ceai Roooibos sau ceai Sveltaflor (1 singura cana pe zi). Este recomandat ca in aceste zile sa se consume legume, verdeturi si fructe verzi in mare parte: fasole verde, mazare, brocoli, telina, varza, salata verde, spanac, gulii, ardei gras verde, germeni, urzici, patrunjel, mere verzi si altele.

-Florile se prind mai bine, cresc mai frumos si mai viguros, daca sunt plantate la luna noua sau cand luna este in crestere (intre luna noua si luna plina).

-Acum este momentul sa va lasati de fumat sau de alte obiceiuri care nu va fac bine, sunt sanse reale de reusita 🙂

-In faza de Luna plina sporesc hemoragiile, asa ca ar fi bine sa nu te supui unei operatii chirurgicale intr-o astfel de perioada.

Luna in crestere:

-In aceasta perioada, organismul acumuleaza mai mult, deci este bine sa mancati mai putin, sa faceti miscare si sa consumati cat mai multe lichide, sa nu mai mancati nimic dupa ora 18. Daca veti incepe acum o dieta, nu veti avea rezultate. Tot ce incepeti acum, va spori, va creste, va rodi frumos.

-In aceasta perioada este foarte mare fertilitatea, deci exista mari sanse sa ramaneti insarcinate si sa dat nastere la baieti. Acum este bine sa se puna oua la clocitoare, sa se dea animalele la monta etc.

-Tot in aceasta perioada este bine sa va taiati unghiile si parul, daca vreti sa creasca frumos si nu este indicat sa va epilati, pensati etc.

-Acum se absorb cel mai bine in organism vitaminele, mineralele, acum este bine sa faceti orice fel de tratament medicamentos, daca doriti sa aiba efect. Dar si infectiile tot acum se dezvolta mai tare, bolile, sunt mai nocive muscaturile de insecte sau de serpi.

-Cei care doriti sa va ingrasati, acum este momentul sa mancati mai mult, sa consumati alimente bogate-n calorii, pentru ca acum se acumuleaza kilograme.

-Acum au efect maxim masajele pentru tonifiere.

Luna plina&ndash este maximul fazei de crestere, cand luna este rotunda

&ndash Cand este luna plina toti suntem mai nervosi, mai agitati,acum au loc cele mai multe accidente, crime si nenorociri. Este recomandat sa se bea ceaiuri care calmeaza si relaxeaza (tei, sunatoare) si sa se reduca foarte tare consumul de cafea si alcool.

-Daca intr-o luna este de 2 ori Luna plina, in luna urmatoare vremea va fi foarte rea.

Luna in descrestere-intre luna plina si luna noua:

&ndash Este cea mai buna perioada pentru a incepe o dieta, acum arderile din organism sunt intense, se elimina mult mai usor toxinele acumulate si metalele grele, se desfunda rapid canalele limfatice.
-Operatiile au sanse mari de succes, vindecarea este mai rapida, ranile sangereaza mai putin.

-Acum este bine sa faceti o curatenie generala sau alte munci mai grele, pentru ca se vor face mult mai usor.

-Nu se fac tratamente si operatii importante acum, pentru ca au mici sanse de reusita.

-Masajele pentru relaxare si detoxifiere acum dau randament maxim.

Gasiti aici un tabel cu fazele lunii in 2014, ca sa va ajute sa va organizati mai bine activitatile:


Sunt foarte mulțumită de această rețetă de oțet de mere.
Se folosesc mere bio, de la țară, cu coaja colorată și dulci-acrișoare.
Merele se spală și se curăță de eventualele porțiuni alterate.
Pulpa fructelor am folosit-o la pastă de mere, iar cojile și cotoarele, la oțet.
La circa 3 kg de coji am folosit 3 litri de apă fiartă, 3-500 g de miere de albine, 30 g de drojdie.
Cantitățile sunt de fapt: 1 kg fructe, 1 l apă, 100-150 miere, 10 g drojdie - și se modifică în funcție de câte kg de mere avem.
Se dizolvă mierea și drojdia în apă caldă (de circa 50 grade C), apoi se toarnă peste coji, într-un borcan, pe care l-am acoperit cu un tifon (să nu fie închis etanș). Se ține la o temperatură de peste 20 de grade C.
Se amestecă zilnic.
Eu am pus miere mai multă, încât oțetul miroase și acum a miere. În plus, am adăugat și o mână de curmale (că tot aveam în casă și nu prea le mănânc), pentru că tocmai văzusem în filmul Giuvaierul palatului că obișnuiau să facă oțet din curmale, care ieșea foarte fin.
După circa 10 zile, se separă de coji, se filtrează și se lasă în continuare în bucătărie, la temperatură constantă, pentru a fermenta. Al meu s-a făcut după 2-3 luni. Se strecoară și se pune în sticle - partea mai puțin limpede am pus-o in 2 borcane de 800 g, nu mă deranjează că mai conține suspensii de mere.
E posibil ca in sticle sau borcane să se formeze din nou acea peliculă, floare, sau cum s-o chema, de oțet, dar aceasta nu inseamnă că oțetul nu este bun.
Mie imi place foarte mult, pentru că pe celalalt tip de oțet din comerț (chiar și cel de mere de la Plafar) nu prea îl suportam.
Acesta, făcut în casă, este blând și neagresiv. La o salată cum e cea de varză, de exemplu, se pune mai mult.
Tot acest oțet îl folosesc și în apa cu care-mi clătesc părul.

15 retete culinare

15 retete culinare: Jambalaya Originară din sudul Statelor Unite, această mâncare cu nume exotic îmbină influentele culinare europene, africane şi americane de la sfârşitul secolului XVII. In mod tradiţional, jambalaya se făcea într-o singură cratiţă,, în care se puneau laolaltă diverse feluri de carne, legume şi orez. Restul il gasiti aici. Ciuperci cu…
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La cuptor - 217 retete culinare

Coacerea la cuptor a mancarurilor presupune acţiunea unei atmosfere în­cinse, în interiorul unui cuptor din me­tal sau din cărămidă. în acest caz, acrul încins atinge temperaturi de cea 180— 250°C.

Sfaturi culinare:

  • Arta acestui mod de a gati consta in a folosi un cuptor suficient de incins pentru ca alimentul sa fie bine patruns
  • Se va tine seama de timpul de coacere stabilit in raport cu volumul si greutatea bucatii de preparat
  • O bucata de carne nu va fi niciodata intepata cu cutitul sau cu furculita in timpul coacerii. Ea va fi lasata neatinsa si se va presara sare numai dupa ce a prins o crusta gratinata.

Pulpa de miel cu jeleu de mazare, legume si germeni - Rețete

  • o pulpa de miel de 1,5 kg
  • 3 catei de usturoi
  • a carrot
  • o jumatate de tulpina de telina
  • 12 frunze de menta
  • un pahar vin alb
  • olive oil
  • pepper
  • salt

Intii de toate, spalam bucata de carne, o tamponam cu hirtie absorbanta, o asezam intr-un vas yena. Separat, curatim usturoiul, spalam frunzele de menta si impreuna cu doua linguri de ulei de masline, le maruntim/mixam, dar nu prea marunt, apoi cu compozitia obtinuta ungem bucata de carne. Carnea mea a fost taiata bucati mari de domnul macelar. Am acoperit cu o foaie transparenta si am lasat carnita la marinat, pina a doua zi. Daca nu va place gustul de miel, faceti un "masaj" bucatii de carne cu un pic de ulei apoi cu o ceapa maruntita bine, bine. o lasati asa pentru cel putin o ora.
Dar sa continui cu reteta.
Curatim, spalam si taiem feliute grosute, morcovul si telina, apoi le asezam in tava peste bucata/bucatile de carne. Presaram un pic de sare, piper dupa gust, o imbatam cu paharul de vin alb, un firicel de ulei de masline deasupra,

acoperim cu foaie de aluminiu si. bagam tava in cuptorul preincalzit la 200 de grade pentru cel putin o ora jumatate, dar din cind in cind, mai intoarcem carnea pe ambele parti. Dupa ce a trecut o ora jumatate, dam la o parte foaia de aluminiu si lasam sa se absoarba un pic sosul din tava si carnea sa se rumeneasca, tot asa o intoarcem pe ambele parti. Scoatem tava din cuptor, asezam pe platou, peste carne punem cu lingura, sosuletul din tava si. servim cu cartofi la cuptor sau salata. E mai buna fripturica acompaniata de cartofi, dar noi am preferat salata.
Good appetite !

Video: Lamb meat with potato and garden peas (August 2022).