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Spicy roll with walnuts and hot peppers

Spicy roll with walnuts and hot peppers


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I seasoned the meat, added the breadcrumbs, egg, greens, crushed garlic and bread, which I soaked in warm water, squeezed and crushed.

I mixed everything very well and I divided the composition in two. I prepared two thinner rolls.

On a baking paper I spread the meat thus prepared, like a roll of paper.

On top of the meat I put a thin layer of hot pepper jam (if you like it very spicy, you can put more) and I sprinkled the walnut core which I coarsely chopped.

I rolled it with the help of paper, then placed it in a tray in which I put baking paper.

I did the same with the remaining meat.

I put the roll in the oven at 200 degrees and left them until they were baked.

Slice after cooling.

It can be served as an appetizer or with a side dish.



Have fun !!!


Pork roll with mascarpone and nuts

It is a very easy preparation to make, and it looks very good. And the taste is just right. The combination of mascarpone with nuts is brilliant, and goes very well in this recipe with Italian influences.

ingredients:

  • two pork tenderloin (fillet mignion)
  • 3 tablespoons olive oil
  • 20 g finely chopped basil leaves
  • 80 g mascarpone
  • a generous handful of walnut kernels
  • grated parmesan to taste
  • putina boia iute
  • salt and pepper

Fry the walnut kernel in a pan without oil, and when it is browned, leave it to cool and chop coarsely. Cut the muscles into lengths so that you can open them like a book. Put them (in turn) between two baking sheets and beat them until they reach a thickness of 1 cm. Grease the meat with a little oil. Divide the other ingredients into two equal parts for each muscle.

Mix mascarpone with basil. Sprinkle hot paprika and pepper on the inside of the next roll, spread the mascarpone mixed with basil, add the walnuts and finish with grated Parmesan cheese. Roll the muscle as tight as possible to form the roll, and tie with string so that the composition fits well inside.

Grease the rolls with oil, sprinkle salt on them and put what oil remains in a pan on the fire. During this time, preheat the oven to 190 degrees. When the oil is well heated, brown the rolls on all sides until they get a nice color, then put them in the oven for 15 & # 8211 20 minutes.

Take them out and let them rest for 10 minutes covered with aluminum foil. Cut into thick slices and serve! Good appetite!


Method of preparation

Chicken salad

After the vegetables and meat have boiled in the chicken soup, remove, allow to cool and chop.

Dietary salad

Boil the rice and peas. After they have cooled, they are mixed, seasoned with salt (according to preference).


Wash the peppers and cut the tail.
Peel the onion and wash it.
The hot peppers are sliced ​​with the help of a robot or by hand.

Slice the onion and mix with the peppers.

Water, vinegar, salt, sugar and spices are put on the fire.
Let it boil for 1-2 minutes.

The mixture of peppers and onions is put in sterilized jars.

The mixture of water and vinegar is poured hot into jars. Don't forget to put a knife under the jar, so that it doesn't break when you pour the hot liquid.

Screw the jars and cover with a blanket.
When they have cooled, they are stored in the pantry.


Spicy pork pan

I don't know where and when the concept of spicy pan appeared, but I know that we can find this dish in the menu of all Romanian restaurants. In fact, it is a very easy preparation, not to say trivial, which involves & # 8220taking in a pan & # 8221 some vegetables and pieces of meat of your choice. I said & # 8220taking in the pan & # 8221 just to point out that the vegetables have to be a little crunchy in the end. Obviously there are countless variants of spicy pan: chicken, pork or beef (less often, I also met lamb) or combined (beef-pork or beef-pork-chicken). Then, you can also put sausages and / or smoked meat. Regarding vegetables, the most commonly used are onions, garlic, peppers (fatty and hot), mushrooms and tomatoes, but I also saw carrots and pumpkins.

Finally, if it is made with more sauce, like a stew, the spicy pan goes great with a polenta or mashed potatoes. As polenta is not very popular in our house and as I had just bought some new potatoes, I made some new french fries as a garnish. I know it's not the most inspired addition (in terms of calories), but the combination of tastes is very good.

Ingredients (for 4 servings):
& # 8211 pork pulp 500 g
& # 8211 red onion 1 pc. large or 2 pcs. medium (205 g)
& # 8211 red bell peppers 1 pc. (190 g)
& # 8211 tomatoes 4 pcs. (360 g)
& # 8211 hot peppers 1 pc.
& # 8211 garlic 3 puppies
& # 8211 carrot 1 pc. mica (50 g)
& # 8211 hot pepper paste 1 teaspoon grated
& # 8211 oil 2 tbsp
& # 8211 salt, pepper

Remove excess fat from pork leg and cut into cubes. Heat the oil in a pan and brown the pieces of meat a little. Take them out on a plate and, in the same pan, sauté the red onion (pieces) and the garlic (slices). Add the carrot (sliced), hot pepper (slices, adjust the amount according to the degree of hotness) and put back the pieces of meat. Leave for another minute or two and add the tomatoes and bell peppers (pieces). Put the paprika and mix. If the tomatoes are not juicy enough, you can add a little hot water (50 ml). When the pork is penetrated, season with salt and pepper, mix gently and turn off the heat.


What spices do we use to give good taste to this dish?

The spices used for this spicy chicken pan were those from Delikat. I used a mix of specialized spices for chicken and hot paprika. Chicken spices are 100% natural, do not contain preservatives, dyes or monoglutamate. They are just a mixture of spices and herbs with an addition of salt. I also put hot paprika, also from Delikat because the preparation must be slightly spicy. I didn't add much because I added hot peppers and I didn't want them to be too hot. Although we like spicy dishes, we don't tolerate very hot ones very well, so I avoid cooking too spicy food that we can't eat.

I started the spicy pan recipe by browning the chicken over high heat. I then added the vegetables and cooked them over high heat. It is important to use a large flame so that the food comes out low, without too much sauce. For this reason I did not add too many tomatoes, but only enough to form enough sauce, without being in excess. When the food is ready, all you have to do is add the parsley and serve it. It goes perfectly with mashed potatoes, rice or anything you like. If you also prepare it for children, you can omit the hot pepper and put the paprika. Honestly, it's much better than at the restaurant! Try it crispy chicken in crust of popcorn for another delicious chicken dish!


Spicy pepper salad in vinegar with garlic and hot peppers & # 8211 for winter

Spicy pepper salad in vinegar with garlic and hot pepper & # 8211 for the winter. Pickled salad for the winter. Pepper salad or donuts in vinegar with onions, garlic and hot peppers. Kapia peppers with vinegar.

I prepare many kinds of pickles for the winter, but not in large quantities. Be it cucumbers, cauliflower or gogonele but also donuts in vinegar, ciolomada, pumpkin or sauerkraut. I don't put more than we can eat. So I made some pickle salads, including this spicy pepper salad in garlic vinegar and hot peppers.

I have to tell you that this combination of kapia, fat or donut peppers with garlic and hot peppers is phenomenal! Onions and carrots complete this colorful, spicy and flavorful assorted pickle. Everything is prepared cold, no boiling or scalding is required.

The recipe is simple, based the classic Hungarian ciolomade & # 8211 see here.

It's basically a spicy salad with vinegar, sugar and spices to taste. I chose dried thyme but you can also add mustard or peppercorns. The sharpness of these peppers in vinegar can be adjusted by reducing or adding extra hot peppers. To taste!

Onions and garlic can also be dosed at will. Kapia peppers can be mixed with bell peppers or can be replaced with donuts (later in the fall).

From the quantities below results 1 jar of 640 ml with spicy pepper salad in garlic vinegar and hot peppers. In each jar enters approx. 600 g of vegetables.


Hot and sweet pepper paste for winter recipe by Erős Pista or Édes Anna homemade

Hot and sweet pepper paste for winter recipe by Erős Pista or Édes Anna homemade. A fine raw pepper paste that can be made as fast as you want. Traditional Hungarian recipe by Erős Pista or Édes Anna. The peppers put in this jar can be used for stews, paprika, goulash, soups. They are prepared without artificial preservatives and do not require boiling.

We, in Arad, are familiar with these traditional Hungarian products, either from the family or from the times of border smuggling. In the & # 821770 - & # 821780 we eat food brought from neighboring Hungary. From butter and melted cheese (Camping, in a tube), to salami, coffee, Trapista cheese, chocolate and chewing gum. The whole Arad resident still has in the fridge a tube of pasta & # 8222gulyas & # 8221, sweet or spicy Piros Arany or a jar of Erős Pista (The strongest or fastest track) or It's Anna (Sweet Anna). This pasta is made from ground and salted peppers. Salt is the natural preservative that keeps them.

Hot and sweet pepper paste is used as a spice, it is not a zacusca that you can eat with a spoon from the jar. Put a teaspoon, two to a stew or drop 2-3 drops on a pita with lard.

Basically the recipe is one, differing the proportion of hot peppers in it. In Erős the track is put more, in Édes Anna not at all (or very little).

I usually make a slightly spicy version, not very hot, but of course you can adapt it to taste. We generally eat quite spicy, but not very fast. We use a multitude of natural spices, aromatic herbs depending on the food. Not every spice is suitable for any dish. For example, you should not put laurel everywhere. It is extremely boring to use the same spices in all foods such as thyme, garlic and hot peppers. All food tastes the same.

Try to vary the spices used to open your eyes to the left, to the right because the world of spices is extremely vast. You can keep fresh aromatic herbs at home in pots to play with.

Being a raw pepper paste prepared cold (without boiling), you will see that it has a lot of salt in the composition. Salt is the natural preservative in this recipe. If you are looking for a recipe for kapia pepper paste or donuts with less salt then you can consult this recipe (boiling).

This pepper paste fits, as I said above, generally at dishes with sauce, but I tell you that my husband also loves pita of house anointed with house oil.

I made 2 jars of 200 g each with hot and sweet pepper paste. If you want more you can multiply the recipe. Don't be scared of the amount of salt! To 1 kg of cleaned peppers put 200 g of salt (ie 20%).