Easter with sausages
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Boil the pasta according to the instructions on the package, put a drop of oil in the water.
We grate the tomatoes and the pepper to obtain a paste, if it bothers you, remove the seeds by passing the paste through the sieve. We cut the sausages into slices.
Put a little oil in a pan, and when it is hot, put the meat. After it has fried a little, pour the pepper paste with the tomato and the 3 tablespoons of broth.
We put the spices and a cup of warm water.
Let it boil and reduce until you get a sauce consistency.
After the pasta has boiled, drain it, pass it under a stream of cold water and put a few drops of olive oil on them.
Now everything is ready, we put it on the plates, we put a little Parmesan cheese or some kind of cheese that you have around the house and ... GOOD LUCK!
Sausage pasta - Recipes
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Sausages in dough / Corn Dogs
We live in the age of speed, we are more and more busy. We want to eat tasty, but we don't want to waste a lot of time cooking. So, more and more often, we resort to delicious and fast food. Like this recipe. No wonder there are so many people crazy about them: the sausages in the dough have started to sell better and better in our country, at various simigerii. But how quickly and easily they are made, why buy them ready-made by others? Follow the recipe below, they are an ideal breakfast option, they quickly satisfy your hunger when you run hurriedly through the city and go perfectly served to the guests, on a weekend afternoon.
Combine the dry ingredients in a tall bowl (it can be a cup, it will be easier for you).
Beat the egg with the milk and then combine with the mixture in the bowl.
Heat oil in the pan. Insert a skewer into each sausage and pass through the dough obtained earlier.
Fry until golden brown on all sides (3-4 minutes).
Serve with a marinara sauce or with any of the sauces here.
Sausage and mustard pies
& # 8211 1 box Puff Pastry dough sheets (6 sheets-450 g), 6 sausages, 6 tablespoons mayonnaise, 6 teaspoons French mustard
Thaw the dough. Mix the mayonnaise with the mustard and grease each sheet of dough on one side. Keep 1 tablespoon of the mixture. We put a sausage, roll and press the edges.
We place them in a tray lined with baking paper. Grease the top of each piece with the preserved mixture. Put in the preheated oven over high heat (200) until golden brown, about 15-20 minutes.
Good appetite! (if you liked it leave a comment)
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78 comments on Banat Cuisine on PaprikaTV & # 8211 3 recipes from Banat
Congratulations, Laura, you are a perfect housewife. I saw the movie. I don't know how you managed to spread that pie sheet as much as the table, you have to have the technique and & # 8230 to be from Banat I think :). I couldn't forever!
Today I cooked something for the first time on your site: & # 8222Osso bucco & # 8221. I haven't eaten yet for that I'm waiting for my husband. I only tasted salt and it looks very good, I hope it is not too sweet for. that we are not Transylvanians and we don't really kill ourselves for sweet foods apart from dessert of course.
Beautiful film i would like to see more of this if it is possible. My mother was Romania & # 8217s but from Vrsac in Vojvodina but she did not learn me and my sister to speak Romanian. She also did not cook any traditional Romanian dishes so i don & # 8217t have any recipes like this left from her
Irena, moze se da mi pises i na srpski jezik ako tije lakse. :)
I've been your Fan for at least a year, and you're on the Favorites Page, but today I saw ptr. first time video recording, I'm so excited I have no words. For a few minutes I felt at home with my mother (and it's been many years since then)
Crusted crust was my favorite food, but I didn't know how to make it. After Easter it is the first food I will cook. Thank you for giving me ptr. a moment the memories of my beloved Banat. I live in Germany and in this way I try to always stay in touch with the Cuisine, Customs and especially with the beautiful dialect of Banat.
I wish you with all my heart a Happy Easter.
A Faithful Vali Fan
Laura, congratulations on the show! The goodness of the traditional dishes prepared by you was perfectly intertwined with the voice of Mihai Dinvale and he is also a Banatian, connoisseur of the language and dishes specific to the area.
Only now do I manage to follow her, and many memories of my childhood woke me up, all over. My aunt was a baker in Chizatau and also a special housewife. I can still smell the baked bread, as big as a cart wheel, which remained fresh for a week, just covered in a towel.
Congratulations, and thank you for all wonderful recipes from the heart.
I wish you health, happiness and much more success.
Thank you from the bottom of my heart, Victoria! I wish you and your beautiful family all the best!
Congratulations. You have all my respect. Now I saw that you are also a popular music performer.
@Adriana Costea, thank you and I'm still waiting for you.
At the mouth of the stove, in the winter in the country, on Christmas Eve, my mother used to tell us how, as a child, she begged her grandparents to buy from the wanderer who sold pretzels, & # 8211 & # 8222kennereth & # 8221 . to eat with soft pita & # 8230 !?
Our beautiful neighbor, Puts her head out the window To see a beautiful face, Dear and bright. Oh, my heart, What has love done to you! As long as I live I will still love. Last night you rode through your big gate, you saw yourself by candlelight. Oh, my heart, What has love done to you! As long as I live I will still love. If I knew that trouble was coming to me from you, I would always sing All for your sake. Oh, my heart, What has love done to you! As long as I live I will still love. If I knew it wasn't like that, I'd still be at your door, That I want to live with who I love. Oh, my heart, What has love done to you! As long as I live I will still love. & # 8221
No, I remembered a song! :))
Giving a song from Banat is the most beautiful thing besides preparing a sumptuous meal as we saw before in your recipes. You are the coolest, keep it that way and have a lot of health
I stand, I look, and I lie & # 8217! As a good man I become insane, yes dear to the givanite and to the miasma of spices that evoke unforgettable memories.
Good health and good cheer, thousands of thanks for the grace, selflessness, dedication and eloquence through which you give each of us readers on the internet, a corner of Heaven.
Virgil & # 8217utz
Thank you how it should be, Mr. Virgilutz and what else I accept in the kitchen with the steaming blidu & # 8217. :)
Dear Laura, Congratulations for the Report. I like it very much with all my heart, especially Accentu Banatan, music, Portu, the village, and sincere and good-hearted people. I love Banatu, there I was born and raised. I miss the village and the places where I grew up. come to keep crying, I love you and I wish you many Heavenly Blessings. Carolina (CARANSEBES-BANAT).
When I first found this page, I was so excited that I immediately turned it into a favorite, and when I saw the recording for the show, they brought tears to my eyes. I grew up in a village in Banat where most of the neighbors were Serbs, and the neighbors were skilled cooks. I fondly remember the flavors and dishes prepared by them, the festive atmosphere around Christmas, the hospitality and joy of our Banat resident. It is good to be at home, to celebrate with the family and to rejoice with the loved ones of Jesus' birth. Thank you for refreshing my memories and ... my tastes. You reminded me of the Banat I carry in my soul wherever I am. May God bless you and give you the strength to enjoy other Romanians who miss their places at home.
you received a lot of congratulations and indeed the show was very successful, especially with the host who had it. I wanted to stop writing a comment to you that you already have a lot and maybe you don't take them into account anymore, but I couldn't help myself. I want to congratulate you with all my heart that I was very impressed. I live in Spnia and our bosses want to come with us to Romania once on vacation. That's not what I want to be able to show them. True Romania with the real people, with the real dishes ... uh, how I missed you Romanians. I also remember all the dishes made by my grandmother and aunt in the country. Thanks again Laura for everything you offer us.
Diana Didona, I Thank you, my dear. I'm glad you visited me and liked it. :)
Spider spaghetti with sausages and tomato sauce
A spaghetti recipe for children, very quick and cute. Specifically, the presentation plate looked really nice when I first mounted it, but the idea came to me to put it on the blog only when the pasta was already smeared with tomato sauce. In addition, I admit that I don't even have them with the design, either culinary or of any other type. But the taste is well worth a try.
-1/2 bag of whole spaghetti
-1 canned peeled tomatoes (400 grams) - in summer I will use tomatoes from the garden and I will not need any more sugar
-chicken sausages (about 4-5)
-1 capsicum baked and peeled
-1 teaspoon olive oil
The sausages are cut into three equal parts and the spaghetti is broken in two, then it is inserted, easily not to break, one spaghetti through the core of the sausages, thus leaving equal parts of spaghetti to hang on either side of the sausages. Carefully boil together in boiling salted water and leave as indicated on the spaghetti package.
Finely chop the onion and garlic and fry in olive oil until soft. In a blender, chop the tomatoes and roasted peppers and add them over the hardened onion along with half a cup of water in which they boiled the spaghetti and sausages. Season with salt, pepper, oregano and bay leaf. Bring to a boil until slightly reduced, about 10 minutes. Taste at the end and if necessary, add a teaspoon of sugar.
Normally, paint the plate with the tomato sauce and place the spaghetti sausage on top in the form of bloody spiders. Or you can put spaghetti directly in the sauce and let them make a little friendship with it.
The dandelion stuck its fork in a sausage and nibbled on all the spaghetti on either side of it, with all the sauce.
Colorful eggs, Easter symbol with a rich history
Painted eggs are a staple of Christians' Easter meals, steaks and lamb, cakes and pastries. & Icircns & # 259 where did the tradition start? What habits are related to the egg & # 259 & # 537i which are the most famous legends? How do we choose the right eggs to paint and what can we do to make sure the end result is perfect?
The egg as a pre-Christian symbol
The egg has long been considered a symbol of life and rebirth. It contains the life of the baby, and the shape is rounded, with the beginning or the end of the cycle, the reflection, the reflection. # 537terii. At the same time, it was a symbol of spring, of new beginnings.
Over time, many ancient rituals were discovered that used eggs. For example, in ancient Greece and ancient Rome, simple eggs or nests with eggs were left in graves as a sign of life after death. Also here, at the first equinox of the summer, eggs were offered as a gift, this custom was popular in China, even using some painted ones.
Of course, they were also used to encourage soil fertility. In Japan, before the seeds were planted, the women of the Ainu population mixed them with eggs, and in Germany farmers anointed the plows with eggs, which they did when they were planted. # 537i sem & # 259nau ogoarele.
Cre & # 537tinii & # 537i ou & # 259le de Pa & # 537te
The Christian church officially adopted the egg as an Easter symbol in 1610. It is believed that the tradition of egg consumption was taken over from the Jews, who put this food on the table on the occasion of Passover: The Hebrew Passover, the shrine that symbolizes the deliverance from Egyptian bondage and the exodus of the children of Israel from Egypt, led by Moses. The Christians did not keep the white eggs, but colored them red, reminiscent of the sacrament of Christ, shed at his crucifixion. At the same time, they symbolize the empty tomb from which Jesus rose.
Traditions & # 539ii & # 537i customs
Of course, the consumption of eggs is related to Lent, as meat, dairy products and eggs are forbidden. Thus, people needed to consume them all before fasting began, and at Easter they were happy to bring them back to the table. This is where other habits started. In the medieval period, in England it was customary for the little ones to walk out of the door before the beginning of Lent. People gave them eggs to make sure they were eaten, so they weren't wasted. Another tradition is the egg shed, where they are hidden by adults (usually in the yard, but are practiced inside the house), and those the little ones have to find them and collect them in a basket. Eggs can be hidden in easily accessible places (behind the trunk of a tree or under a bench), but also in a nest in a tree or among the roots of a rose. At the end, prizes can be offered for most eggs found.
The Romanian eggshell is not so popular, although there are families that practice it. Painting them is a custom in the home of every Christian. Eggs must be boiled and colored on Maundy Thursday, called Passion Thursday, the day on which the Last Supper is commemorated. Red eggs are preferred, which are reminiscent of the Lord's sacraments, and the common ones are the ones in other colors, which come first in the summer. Some Christians paint a black egg in memory of deceased loved ones.
On Easter day, diners beat eggs before eating them. The most masculine man begins and must clash with his wife, then with his children, then with the rest of his relatives or friends at the table. It is said that on the first day the eggs must be struck head to head, the second to be turned upside down, and the next only to be turned upside down. The one who strikes the roasted egg Christ has risen! & Rdquo;
The choice of eggs to be painted
They choose eggs that are as fresh as possible, with a beautiful shell, clean, matte and rough. It should be stored in the refrigerator, and I recommend that you do not store them for too many days and prepare them for Easter.
How to paint the most beautiful eggs
Among housewives there has always been an undeclared competition for the most beautiful Easter egg: well boiled and painted in an intense, uniform, uniform shade. If you want to make sure you get such an egg, take these steps into account.
- Before being prepared, the eggs are washed carefully, gently, so as not to damage the shell in any way. Use them in a small way to degrease them so that they can be painted without stains.
- To boil them, put them in a pot, so that they do not stand on top of each other. Cover completely with water, then boil for 12-15 minutes. At the end, remove from the pot and leave to cool on a plate.
- Choose a quality, strong paint & # 259. Add a drop of water to dissolve the paint, it will intensify the shade even more.
- After the paint has dissolved well, add the eggs carefully and carefully, then leave them in the colored water according to the instructions on the package, even with 1. minute & icircn more.
- If you only prepare eggs and roasts, you can use one problem in one pot, bigger, bigger, and if you opt for more colors you will have more. need more vessels. A simple solution is represented by jars or glasses, each with a different paint.
- Carefully remove them and place them on a paper towel that will absorb the excess. At the end, grease the eggs with a piece of cotton wool that you have dripped a little in oil to give them a wonderful shine.
Painting eggs is a family activity
And the little ones should be invited to help paint the Easter eggs, it is an activity that you will enjoy immensely and that will bring them many benefits. On this occasion, they will be able to walk with delicate objects, they will work in a team (and you want to boil them, you paint them or put them on). the egg & icircn paint, you & icircl grease with oil & rdquo) & # 537i ve & # 539i spend more time & icircmpreun & # 259. In addition, you can learn about color theory. After dyeing the eggs in the primary colors (red, yellow, blue), combine the paints to obtain secondary colors (yellow and red or orange). , from blue & # 537i yellow results & # 259 green, and from red & # 537u & # 537i blue, purple).
Easter eggs have a rich history, which must be passed on to other traditions and future generations. Enjoy your Father's Day together, discussing not only religion, but also the customs of our ancestors.
Homemade sausages: the recipe that rekindles the love for sausages
The recipe of German origin of homemade sausages is not at all as complicated as it seems. Being just a mix of meat and spices, it won't take more than an hour to prepare. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
What you need to know, before you start making homemade sausages, is that you need to pay a visit to the butchery. It's the place where we advise you to usually buy meat, but now it's even more important, because you'll need mutton for our recipe. I said that we recommend a natural preparation and that's exactly what we will do!
Here are the ingredients you need for your homemade sausage recipe!
- about 1 meter of sheep's feet
- 450 grams of diced lean pork
- 350 grams of diced lean beef
- 100 grams of diced pork bacon
- a quarter cup of finely chopped onion
- a clove of finely chopped garlic
- a teaspoon of coriander
- a quarter teaspoon of marjoram
- a quarter teaspoon of nutmeg
- half a teaspoon of ground mustard
- a teaspoon of paprika
- a teaspoon of freshly ground white pepper
- an egg white
- a tablespoon and a half of sugar
- a teaspoon of salt (or to taste)
- a quarter cup of milk
Method of preparation:
- & Start by preparing the mats for the homemade sausages. Rinse them under a stream of cold water and then soak them for 30 minutes in a bowl of cold water.
- Let the water run over the mat again. Pass one end of the mat over the faucet and release the water, so make sure you get rid of any traces of salt. This step will also help you find out if there are any holes & icircn mat.
- Put the mat back in the water to cover it, and add a tablespoon of vinegar to each cup of water. This way, the mat will become softer and more transparent, and your homemade sausages will look exactly like in the store. & Icircbefore using it, rinse the mat again and dry it.
- Meanwhile, mix the onion, garlic, coriander, marjoram, nutmeg, mustard seeds and paprika in a food processor, then add the pepper, egg white, salt, sugar and milk. Make sure the mix is perfectly blended.
- Use a small sieve to grind the three types of meat: beef, pork and bacon, each separately. Combine them and then finely chop them again, together. If you do not have a fine sieve, use the medium sieve twice.
- Mix all the ingredients for the homemade sausages in one place, with the wet ingredients, to avoid sticking the mixture to your fingers.
- Refrigerate for 30 minutes and then put back in the mincer (yes, you need an ultra-fine dish). Insert this paste into the mats, forming sausages about 15-20 centimeters long. Do not cut it and boil it on a low heat, in a pot, for 20 minutes. Then transfer your homemade sausages to cold water with ice and leave them for another 35-40 minutes, until they have completely cooled down. Drain the water, dry them and put them in the fridge, where they will be waiting for you for a week. Don't be shy about freezing, if necessary.
Homemade sausages can then be eaten as a hot dog, and the buns that we suggest you prepare at home, or with fresh vegetables, for a healthier dish. Isn't it easier now than ever to give up sausages full of commercial E's?
Graters, stainless steel utensil with 3 functions for pasta 26 cm Quttin
Stainless steel utensil with 3 functions for preparing pasta.
The utensil can be used as a grater for parmesan or cedar cheese, pasta portioner and fork for removing pasta from the water.
Material: stainless steel
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