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Chicken stew with dew sponges

Chicken stew with dew sponges

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When you have a beautiful house chick, don't make fun of him, you make him a stew: d

  • 1 chicken - including offal.
  • 2 yellow onions
  • 1 teaspoon red hot pepper paste
  • 1 tablespoon grated paprika
  • 1 tablespoon chopped green thyme
  • 2 tablespoons grated white flour
  • salt
  • 100 ml oil
  • 300 gr dew sponge [frozen]
  • 500 ml milk [from home]
  • 200 ml sour cream
  • green parsley

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken stew with dew sponges:

  1. Peel and wash onions, chop into small cubes.

  2. The chicken is cleaned, portioned and washed, swabbed with a napkin to dry.

  3. Fry the chicken in oil until it starts to change color.

  4. Add the onion and leave until it becomes glassy. Sarati.

  5. Put the pepper paste, thyme and paprika and mix.

  6. Add white flour, mix and pour the milk gradually. Add the mushrooms.

  7. If the sauce seems too thick, add a little water and cook for another 15-20 minutes.

  8. At the end, add the sour cream and serve with plenty of green parsley.

  9. The most suitable garnish is polenta. Or pasta if you want.

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Dew Drop Cake or Dew

Cake The dewdrop or dew is so called because small drops of syrup that look like dewdrops appear on it after cooling.

Besides the fact that it is very tasty and very fragrant, it attracts a lot through its appearance with those small drops of syrup.

It is a cake with a layer of apples, vanilla cream and meringue, prepared one at a time and added one on top of the other in the oven, one at a time.

It is very good, especially cold, from the fridge!

Mushroom soup (fasting)

1. Wash onions, carrots, parsnips, celery and leeks, clean and finely chop. Boil in 2-2.5 liters of water with a pinch of salt.

2. Separately, fry the sliced ​​mushrooms in an oil pan. Quench with 2-3 tablespoons of vegetable broth, add a pinch of salt and simmer for 5 minutes.

3. Add the mushrooms to the soup, cover and simmer for 30 minutes. If the mushrooms and all the vegetables are well cooked, add the finely chopped garlic, rice and finally the tomato juice and diced tomatoes. Leave it on the fire for another 10 minutes and match the taste with salt, pepper and finely chopped greens.

5 / 5 - 1 Review (s)

Dew sponge ciulama. With cream and dill

It's been a while since I've eaten sponges, given the fact that I haven't rummaged through them in the woods since I was a Dane. It wasn't summer, when I was spending my holidays with my grandparents, not eating sponge ciulama, soup or stew. They were something in common, they were not given much attention, they entered the natural variety of peasant dishes prepared with release from nature. They wore their little hats, just like any raincoat, especially in acacia curtains. For me, if I was in the area, my grandmother would make me pick them and I remember that, somewhere, this thing annoyed me, because the sponges are small, grow hard in the bag and require patience to pick. Today, I am more patient and tolerant with them, because I see them through the eyes of a greedy person who, by chance, also confuses the tail of the pan. In the morning, when, according to the routine, I went around the market, you would find the sponges on a nun: 4 francs a bag. You made him a mess. Season with the perfect simple & # 8220make & # 8221 because the dew sponge cake is simple and perfect too!

Pipette stew and chicken hearts

Chickpeas and chicken hearts are cheap and nutritious. I really like the taste and the consistency. The only downside is that it boils a bit hard. But there is a solution: the pressure cooker! If you do not already own one, I strongly recommend that you buy one. There are now various variants, with different capacities, at decent prices. For example, on emag, but you can also find it in hypermarkets, at dedicated districts.
I'll tell you a tip: you can boil a larger amount of pipettes and hearts and freeze them in portions. Then just take out a portion, from which you prepare the stew. This way, you save time for future times.

  • 600 g pipote and chicken hearts
  • 2 medium-sized onions
  • salt, spices, bay leaf
  • greenery, optional

Pipettes and hearts are cleaned of clots and skin, if necessary, washed well and drained. Boil in a pressure cooker with salt, 1 onion and bay leaf, and enough water to contain them. From the moment the valve is raised, turn on the heat and keep for about 25 minutes. After the time has elapsed, turn off the heat and wait until the pressure drops, only then will the lid of the pot open. Be careful not to burn yourself with hot steam. If you do not have a pot of this, cook them on the stove, over low heat, until they penetrate (about 1.5-2 hours).

Strain the peppers and hearts (use the soup for a soup), and after they cool a bit, cut them into smaller pieces (hearts in 2, pipettes in 3-4).

In a deep, wok-type pan, heat the olive oil, in which lightly fry the julienned onion. Add the meat, keep it on the fire for another 2-3 minutes, stirring. Season to taste. I like to put hot peppers. Then add the chopped greens and turn off the heat.

The stew can be served immediately, but it is good and cold. Because it is made with olive oil, it does not grind.

TOTAL: 690 grams, 874.8 calories, 94.8 proteins, 49.6 lipids, 7.7 carbohydrates, 1 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Pleurotus stew

This stew recipe is very easy to make and only takes about 35-40 minutes. It is ideal for vegetarians and people who want to reduce meat consumption without affecting the taste of food (you will not miss meat).

It can also be made from the parts of the pleurotus that could not be used in other recipes (tails).

Ingredients for four servings of pleurotus stew
& # 8211 500 grams of pleurotus
& # 8211 two big onions
& # 8211 half a head of garlic
& # 8211 a pepper (fat, donut, etc.)
& # 8211 half a bunch of parsley
& # 8211 half a small lemon
& # 8211 six tablespoons olive oil
& # 8211 a small box of tomato paste (about 70 grams)
& # 8211 salt, pepper.

How to prepare pleurotus stew
Wash and chop the pleurotus mushrooms, onions, garlic, peppers and parsley.

Saute the onion in olive oil for about two minutes, then add the pepper and garlic and leave for a few more minutes.

Gradually add the pleurotus mushrooms and add 300 ml of water. Boil for about 10 minutes on medium heat with a lid.

Add the chopped parsley, salt, pepper and tomato paste and leave on the fire for another 5 minutes (also with a lid).

At the end, add the lemon juice (about a tablespoon and a half), mix well, turn off the heat and leave covered.

In this recipe you can also use the leftover pleurotus stalks after making the fake belly soup (from the pleurotus, without the belly).

The costs for four servings of pleurotus stew are about 9-10 RON (2015 prices).

Mushroom stew (pitoi) with cream

Today I have for you a peasant and old recipe, a mushroom dish made as my mother does, who learned to make it from her mother. I fondly and happily remember my childhood and my escapes from the city. We all gathered in Firiza, 18 kilometers from Baia Mare. Nobody cared about us and we didn't care about life. I beat the woods and the imams, I picked berries and mushrooms from the heart of the forest, I caught clams and trout with my hand or with the wafer, I ate crayfish from the stream and I smoked mint wrapped in newspaper. We smoked a lot, we cried with red eyes from the smoke and we burned ourselves on the pipes but no one was like us. In the evening, on our way back from expeditions, we would gather in the summer kitchen, a shed, a wooden hut, where we would find a table, a clay oven, an old cooking machine like history, and a milkmaid on which the top , we all fit in, no matter how many we were. That's right, we were pretty young at the time. Grandma, God rest her, she was feeding us. Of course, peasant, healthy and absolutely organic food (it's fashionable now to eat organically). He often prepared the mushrooms we picked (we knew then what was good and what was bad, God, if I knew that today) and gave them to us with two or three tablespoons of whipped cream, thoroughly mixed by the arm. still strong of the grandfather. Here's the recipe:

The corn is sifted and boiled in salted water.

After the water drops and the corn swells, you can add a cup of milk. The polenta would be sweeter that way.

Let's move on to the mushroom stew (meanwhile, the polenta is done and it sits quietly in a bowl, let it cool. It may even be the bowl in which you made it. As for the ones below, they taste like stew: garlic, onion, pepper and paprika, the salt is not visible but it is also there.

Chop the onion and garlic and fry in a little oil. When you put the oil on, think it's a crisis. It's really not good to be too much, if you dress the garlic and onion in a thin layer, it's enough. However, in one minute, turn off with warm water and leave it under the lid for another five or six minutes, to penetrate and soften.

Add the mushrooms. the best are the fungi (weeds, fungi, good fungi, hiribe, pitoi, pitonci). Cossacks, sponges of all kinds and even ghebes or yellows also go. If you are afraid of death, try champignon. I guarantee you will not have the same result, especially if you put canned mushrooms. Come back: pay close attention to the fire, don't be too quick, the forest mushrooms are prone to sticking to pots. In addition, any decent stew is done over low heat.

Once the cute mushrooms have started to bind together, pour the thickener over them: three large tablespoons of greasy cream, a tablespoon of flour and a pot of hot stew from the pot. Mix well and be careful not to reach the lumps, then add it to the pot and let it boil for a short time.

Throw another handful of chopped parsley over the stew, mix briefly with the stew and put the lid on for three minutes, so that the miasma from the parsley enters the stew.

It's hard for me to refrain from meat (especially if I eat muesli with milk in the morning) so I rummaged in the fridge from where I took out a sausage. I cut it in four, notched it and grilled it for five minutes. It is optional, after all, forest mushrooms are very filling although they have few calories.

Come on, it's ready! The polenta overturned on a wooden bottom tells us very clearly that the feast is coming.

The aroma of the forest does not compare to anything.

The fine texture, the fleshy consistency of the mushrooms, the soft cream coat and the gold of the polenta send me back to my childhood, a place (yes for me it's a place, not a time) where I didn't know what happiness was but I had it.

To be honest, even grilled smoking is not to be dismissed, although it may be missing from this story.

Mushroom stew with cream

Mushroom stew is my favorite when it comes to wild mushrooms: mushrooms, ghebe or sponges. Unfortunately, I don't have anyone to go mushroom picking with and I'm afraid to eat like that, unadvised. So, I limit myself to the mushrooms on the market. I know the recipe for the mushroom stew from my mother and she knows it from Grandma & # 8230, at least that's how mushrooms are cooked at home, with a little thickening.

For this recipe you need:
& # 8211 1kg of fresh mushrooms
& # 8211 a small onion
& # 8211 little oil
& # 8211 2 tablespoons flour
& # 8211 about a cup of cold water
& # 8211 200g of sour cream
& # 8211 a bunch of green parsley

Cut the onion very finely and fry in oil, taking care not to burn it. It is preferable to cook mushroom stew over low heat. Peel a squash, grate it and cut it into small pieces. Put the mushrooms over the hardened onion, mix well and let it cook together for no more than 5 minutes, then pour over the water to cover the mushrooms and let it simmer for about 10 minutes.

Prepare the bulk, from 2 tablespoons of flour and a cup of cold water. The amount of water is not strict, you have to put water until you get a slightly thinner mayo than the one for pancakes. Pour the mixture over the mushrooms, mix well and bring to the boil. When the stew is almost ready, add the sour cream, salt to taste and sprinkle with green parsley. Do not add salt from the beginning because the mushrooms leave a lot of water.

We served it with polenta made with milk. A traditional meal, like at my mother's house. It is a very simple recipe that is worth trying.

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