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Easter could not be missing from the table.

I made it from pork organs, many greens, eggs and wrapped in lamb puree. A goodness!

  • pig organs (heart, lungs, liver, tongue, kidneys) - we put double the amount of liver,
  • green onion,
  • green garlic,
  • dill,
  • parsley,
  • 6 eggs,
  • prapure,
  • salt,
  • pepper,
  • spices for drob (in an envelope).

Servings: 8

Preparation time: less than 90 minutes


I boiled the organs and chopped them finely. I also finely chopped the greens.

I mixed the chopped organs with the greens, beaten eggs and spices.

I placed the breadcrumbs in a tray and put the filling over it. I covered the filling with the edges of the powder.

I put it in the oven on the right heat for 45 minutes. It browned so nicely ... mmmm :)

Although it smells great when taken out of the oven, I prefer to eat it cold.

Good appetite!

Mushroom paste

Mushroom stew & # 8211 a vegetarian version of the traditional lamb stew. If you don't like lamb, a sprig of mushrooms is only good for the Easter meal, but also for any other time of the year.
A little more and we celebrate Easter. A holiday in which all family members gather at the table, to spend time together and eat from the holy dishes at the Resurrection Service: Easter, red eggs, lamb dishes (steak, drob), boiled ham (ham), cream sauce with horseradish, red wine, you know them too, because only every Romanian has such dishes on his table on Easter day. Only when I think about them do I already feel like it and I can't wait to go home to Maramureș.

Maybe there are many who don't like lamb, so a mushroom pick is only good. It can also be made with chicken or pork if you still want to make it with meat. I believe that such a dish can be cooked at any time of the year, it should not be prepared only for Easter, as is the custom. I do it whenever I have a lot of eggs in the house, mushrooms and some vegetables left in the fridge. You know that principle: nothing is lost, everything is transformed.

We really like this mushroom stew because it is extraordinarily simple and quick to prepare, it is filling, much lower in calories than the regular stew and it is an ideal alternative for vegetarianism.

I say put on our apron and get to work!
500 gr. Mushrooms cleaned and chopped
4 eggs + 1 egg to put it on top of the liver
3-4 cloves of green onions, finely chopped
1 kapia pepper or 1 red fat cut into smaller pieces
1 cup grated cheese
1 bunch of parsley
1 bunch of finely chopped dill
3-4 tablespoons of breadcrumbs
olive oil
salt and pepper (to taste)

Put a little olive oil in a pan and sauté the mushrooms until all the water has evaporated, then take out the mushrooms in a bowl.

In the same pan, add a little more olive oil and sauté the white part of the green onion threads that you cut + the diced kapia pepper. After they have hardened, take them out of the pan and put them in the same bowl over the mushrooms. I put the green part of the onion fresh in the composition.

Add the rest of the ingredients to the bowl: the green part of the onion, the grated cheese, the breadcrumbs, the eggs, the parsley and the dill. Season with salt and pepper to taste, then mix well throughout the composition.

Put a baking sheet in a cake pan, grease it with a little olive oil and add the drob composition in the pan. Beat 1 egg and add it over the liver.

Put the dough in the preheated oven at 180 ° C, for 35-40 minutes, until it browns nicely on top. Leave to cool for about 20-30 minutes, then cut the mushroom into slices.

Recipe for the vegetarian drob with mushrooms


  • 1 kg of fresh mushrooms, one variety or two combined, chopped
  • 2-3 bunches of chopped onion and green garlic
  • 1 bunch of chopped parsley
  • 5 tablespoons flour or 3 beaten eggs
  • 2 tablespoons butter or 3 tablespoons oil
  • Salt, pepper and thyme to taste

Method of preparation:

Heat a large frying pan, put a tablespoon of oil or 1 teaspoon of oil and one teaspoon of butter, add chopped onion and garlic. After two minutes of hardening, add the chopped mushrooms, a pinch of salt and pepper, and leave everything on the fire until the juice left by the mushrooms disappears, then turn off the heat. After cooling, mix the mushrooms with the chopped parsley and half a teaspoon of thyme.

To homogenize the composition and for the liver to "bind", you can use either flour or eggs, as in the classic meat liver. Grease the pan with the remaining butter or oil and pour the composition, which you leave in the oven for 40 minutes, at 180 ° C. The dough is served cold, sliced.

For those who want to completely avoid wheat flour from the composition of the drob, there is a very tasty, gluten-free dietary option, namely eggplant flour. It has the same purpose, to bind the composition, coming with an extra flavor and a consistent intake of fiber, which prevents the absorption of fats and regulates blood sugar levels.

Also, as an egg, flax seeds can be placed in the vegetable drop soaked in water until a viscous paste with an egg white appearance results.

How can meatballs be eaten for a healthier meal?

Although the liver is usually placed on the Easter table along with other high-fat and high-calorie dishes, such as beef salad, stuffed eggs or caviar salad, it can also be eaten by people who are on a diet or who, they simply get used to eating as healthy as possible regardless of traditions.

Thus, the liver is excellent if eaten with vegetables such as tomatoes, radishes and lettuce, at any meal of the day. Since it is a protein-rich dish, one or two slices of drob can be eaten without problems and if you are on a diet, as long as you eat them with vegetables.

The lamb liver that is part of the drob is rich in the B vitamin complex (especially in B12 and B2), but also contains vitamin A, iron and copper. The organs from which the liver is made give a feeling of long-term satiety (which, if you are on a diet, helps you not to be hungry all the time) and are an excellent source of choline, an essential nutrient for brain and muscle health.

Lamb liver recipe from Florin Dumitrescu

For the lamb liver you need a package of lamb organs (found in any store), lamb leg, apple cider vinegar, thyme, two bundles of green onions, bay leaves, 5 bundles of dill, 5 bundles of parsley , 9 eggs, salt and pepper to taste.

The first thing to keep in mind if you start this recipe is that the lamb purée should be kept in water for a few good minutes to make it easier to work with. It also washes the rest of the organs very well.

Lamb liver recipe from Cătălin Scarlătescu's grandmother

To prepare the liver you need the organs of a lamb (liver, kidneys, lungs, heart), 250 grams of lamb, 400 grams of onions and green garlic, 400 grams of dill and parsley, eight beaten eggs for each kilogram of composition, oil, powder, salt and pepper.

Wash the lamb dishes (organs and meat) well, and then cut them into large cubes and put them in a pan with sunflower oil, to harden.

25% of composition cut into cubes and pass the rest of the drained meat through the mincer. Obviously, onions and garlic will also be chopped and added later to the composition.