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Sarmalute with new leaves

Sarmalute with new leaves

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Let's arm ourselves calmly and patiently ...

Scald the new leaf in salted water for a few minutes, remove and let it drain and cool in a strainer. Put the beef and pork through the mincer, and the skins are skinned and deboned and cut with a knife into small pieces. Put the meat in a fairly large bowl, which is salted and seasoned to taste and left to rest. Peel the vegetables, cut them into small pieces and add them to the meat, following the yolks (from the egg whites make mini PAVLOVA) and the rest of the ingredients, you know better, I don't have to "explain" anymore and my patience doesn't give me peace either. .. after which he is imprisoned.

When the leaves have cooled and drained, they are lightly pressed, they are very tender and they are ready for the big wrapping. Put the goodness of the mixture on each leaf and pack it carefully, but especially nicely, because we only take pictures of them, right? When the whole composition has been packed, place the sauerkraut in a pan greased with a little oil, in a circular Indian row, add warm water and tomato juice, shake the pan a little to get water between them and boil. on extremely low heat, until you forget about them ... but not at all, not to stick, or worse ... to smoke.

Because the texture of the leaves is different, I boiled them separately (in the penultimate picture you can see the difference in color between them, the green ones are with potbal)

They are served with a polenta chicken next to them and "drowned" in sour cream, or just with hot peppers ... the decision will be yours.

Moldovan sarmale with vine or lime leaf

If there are beetroot leaves, the sarmales come out longer. For the fasting days, the housewives from Bucovina put on the table, on Sunday, delicious sarmalute made without meat, tightly wrapped in beetroot leaves. I had the urge to make some sarmale this holiday season, I don't have cabbage. Home & rsaquo Blog & rsaquo Recipes with vegetables. How to make composition for sarmale, what.

Recipe added by: Carmen Nemeth. Grandma still makes sarmalute with beets and they are terribly tasty! The sauerkraut is washed leaf by leaf and left to drain. From eggplant salad, sarmale in beef leaves or a kind of spicy zacusca to the classic chickpea cream (hummus) or beetroot, salad.

When the stuffing is finished, pour the tomato juice and a little. In Ukraine, sarmales are boiled in sour borscht or tomato juice. Montenegro use white cabbage or beet leaves. When you like the smell of cooked beets, you know that beets are anti-inflammatory and rich.

Baked food Ingredients 700g potatoes, 2 large tomatoes, 2 carrots.

Thursday's recipe. Sarmale with urda, in beet leaves (Romanian recipes to your taste)

I said it - and I will always repeat it - it was not from the Turks that the Romanians learned to prepare sarmale (or other tasty Romanian recipes)! What distinguishes us, perhaps, from other peoples is the appetite that others have to promote in any way their traditional dishes, from the simplest, to press the local note, & icircn all menus and at all events, & icircn while we do not know how to say that we have nothing of our own kitchen, that everything is borrowed, brought from our neighbors as if the Romans, Cumans, Turks and other nations were coming upon us, our ancestors starved to death.

The key to our dilemmas, we have often said, lies in the (logical) understanding of the past. I have said it another time, I repeat, it is a huge mistake to keep saying that we took the sarmales from the Turks, as long as they themselves confess that they borrowed them from the Byzantines, with whom, by the way, we were in contact. millennium, and with the Turks only half of this time. The mere etymology of the word & lircquarma & rdquo is not enough to pass the preparation on to the Turks. Upon careful research, we will find on the territory of Romania over 20 other names for sarmale, with etymologies before the entry of the Turks into the Balkan area. But that's another story.

Here, too, is this recipe for monster sarmăluţe with urda.

You will need: 2 cups of urda, 1 cup of rice, an onion, 25-30 beet leaves, two cups of borscht, 100 ml of broth, water. Optional: a cup of sm & acircnt & acircnă.

How to prepare sauerkraut with lamb in lime leaves

It goes without saying that for today's cabbage we will & # 8220jumuli & # 8221 a clean lime tree, not sprinkled with anything, grown as far as possible from the main and crowded streets of the city. Choose leaves as raw as possible, with fine ribs. It would be preferable to make the cabbages from how the linden leaves have blossomed before they start to bloom, because then the leaves are younger and better. But even if they have started to bloom, choose younger leaves, from the end of the branches.

As with the recipes for vines in vine leaves, the linden leaves must be scalded before we can get to work. We scald them briefly, less than a minute, in boiling water in which we put a little salt. We immediately rinse them with cold water and we will be delighted by the bright green of the linden leaves. How good it would be to stay that way! Unfortunately, after almost two hours in the oven, the color is not as beautiful.

Sales, cabbage rolls and pumpkin corn - old fasting recipes

People were also aware of the fact that fasting food is healthy and they brought up arguments like: “Ehe-he, how many beans and how many potatoes, how many crushed onions with cold polenta were eaten by mother and grandmother and how healthy they were, madam! Did we know, then, so many diseases? ”.

The people of the traditional village had a deep-rooted belief that if you are truly a Christian Orthodox and "fear God," you feel the need and want to get closer to Him. People were also aware that fasting food she is healthy, and they used to say, like, “Ehe-he, how many beans and how many potatoes, how many crushed onions with cold polenta, my mother and grandmother ate, and how healthy they were, madam! Did we know, then, so many diseases? ”, Says the ethnographer Angela Paveliuc Olariu.

Moldovan sales

Dough: prepare a fasting dough with flour, a little oil and yeast, in which, instead of water, you should use only a little sour borscht. A very fragile dough will come out.

Filling: the sauerkraut is slightly desalted, greased in oil, cooled, then add a little freshly ground pepper.

Spread the dough and make small pies, which are left to rise a little in the pan, then grease with a little water with sugar and put in the oven, on the right heat.

Crumbs with groats

During Lent, in the villages of Moldova, women prepared fasting sausages or dumplings. The whole secret was the corn pancakes, instead of which rice is used today. Here's how it was done filling:

Finely chopped onion was soaked in oil. Next to it, in a pot of hot water, were the puffed corn pancakes. After they swelled, they were added a little hardened, along with the onions. After this mixture cooled, add a few tablespoons of pickled vegetables (a mixture of carrots, parsley, leeks, peppers, pickled in the fall), salt, pepper and a good handful of chopped, dried dill. After the filling had cooled sufficiently, the pickled cabbage leaves, previously salted for a few hours in a bowl of cold water, or, preferably, dried horseradish leaves, scalded and prepared in advance, vine or horseradish leaves, salted and they some time before.

Malayan pumpkin

As a dessert, Moldovans prepared white pumpkin-free corn without sugar. How to proceed? The white watermelon, which was very sweet, was cut into small pieces, cleaned of pips, put in a wooden bucket and washed, cut into slices and then boiled. After it boiled, grind it, add wheat flour and corn, scalded, leave the mixture for a few hours to sweeten, and then bake in the pan. On top was a thicker wax, made of water and wheat flour, which, after baking, gave this fasting cake a pleasant appearance.

How the color of hydrangeas changes

It is possible to change the colors of the flowers, but not instantly. Color correction takes weeks & # 8211 even months.

Wait until the plant is at least 2 years old to give it time to recover from the shock of its origin. Also keep in mind that it is easier to change the blue flowers to pink than pink to blue.

Not every hydrangea changes color. The color of some Bigleaf hydrangeas (H. macrophylla) & # 8211 especially the Mophead and Lacecap types & # 8211 and the H. serrata varieties change their color depending on the soil pH.

Acidic soils with a pH of less than 5.5 produce blue flowers. Soils with a pH of more than 5.5 produce pink flowers. White flowers are not affected by pH.

What the garden flowers you can plant depending on the season

Sarmale in baked vine leaves

Today I present you a new recipe with a festive smell - sarmale in vine leaves baked in a clay pot, because no sauerkraut is better than the one traditionally made in a clay pot. I still remember how I sat next to my mother every time she took the pot of cabbage rolls out of the oven. I liked to snatch one, like that from the mouth of the oven - those were the most delicious.

Ingredients (about 10 servings):

  • 1 kg minced meat (pork-beef mixture)
  • 2 chopped onions
  • 3 suitable large carrots - put on the large grater
  • 3-4 tablespoons oil
  • 1 or
  • 2 tablespoons flour
  • 200 g of rice
  • Chopped parsley
  • 4 tablespoons broth
  • Salt, pepper, thyme, paprika - to taste

In a large frying pan, sauté the onion for 2 minutes, then add the grated carrot on top and continue to sauté for another 3 minutes. Add the rice, mix well, turn off the heat and set aside.

In a large bowl add all the other ingredients, put the composition of rice, onion and carrot on top and then add the spices. Season with salt and mix everything very well. This is the final composition / filling for sarmale.

Take a vine leaf (it is preferable to use newer leaves because the older ones are more sticky), put a spoonful of filling and then roll. Finally, push the ends of the sarmala inwards to complete the sarmăluţa. Repeat until the filling is finished.

In a clay pot, place a layer of leaves on the bottom. Place the rolls next to each other on top and then place a few sheets on top so that they look like a lid. Prepare water with a little borscht (3 parts water + 1 part borscht) so that you have to cover the stuffing in the pot. If you don't have fresh borscht you can sour with magic borscht. Cover the sarmales in the pot with this water, cover the pot with a lid and bake at 160 ° C for about 3 hours (or until well penetrated).

Remove, set aside the layer of leaves placed on top and serve - delicious!

For other recipes with a festive air click here, other recipes with pork can be found here, with beef we have more recipes here, and for other dishes that are cooked in the oven click here.

Extra Deep Fill sandwich toaster

Prima Latte Red Coffee Espresso

Slow Cooker 7.5L Digital

dantes (Chef de cuisine), March 9, 2018

Anuta_Adascalitei (Master chef), March 4, 2015

Constanta Stama, November 18, 2014

I also put in the composition some smoked prunes. It tastes very good. If you like smoked sarmales then it is perfect. It's worth a try.

Laurentiu Dragan, November 18, 2014

to know that a cinnamon powder makes them delicious, and without flour!

Mihaela Malanca, November 16, 2014

It is about CORN FLOUR (it binds the composition and the sarmales are sweeter, tastier).

Chira Afloarei, August 12, 2014

I put a little cornmeal in them and if I grind a handful of walnuts

Lucia Gheorghe, August 9, 2014

Demetra Aida Tiagor, March 9, 2014

I also put in the composition some smoked prunes. It tastes very good. If you like smoked sarmales then it is perfect. It's worth a try.

Viorica Suciu, March 4, 2014

These sarmalutes are f.f. good and I've been making them for years but I didn't understand why flour is added? I have not put and I will never put fat flour and it makes them more sticky. They're perfectly good anyway.

mariaachim, November 26, 2013

fasting sarmales with pasta are a delight, I will cook something like that tomorrow

Licuta Marin (Chef de cuisine), November 19, 2013

Amalia Simona, November 18, 2013

super tasty! I did it a few times and they fought over them!

Pavelescu_Maria (Chef), November 18, 2013

very bineeeee ok thanks.

Maniga Sofica, November 17, 2013

I also put in the composition some smoked prunes. It tastes very good. If you like smoked sarmales then it is perfect. It's worth a try.

Maria Nicolau, November 16, 2013

yesterday I did too, very good

Sanica Tutuianu, November 15, 2013

If 2-3 tablespoons of mushroom or ghebe zacusca are added to the composition, then it acquires a special taste and aroma. Worth a try.

Licuta Marin (Chef de cuisine), November 6, 2013

Szabo Ioana, November 3, 2013

A goodnesseeeee. today tomorrow, we are entering Lent and some new ideas are more than welcome :). Thank you!

Mitache Sighinas, October 18, 2013

I tasted them, they are very tasty mmmmmmmmmmmmmmmm.

Elena Laura Nicolae, August 30, 2013

Radu Lunga, August 28, 2013

I also put in the composition some smoked prunes. It tastes very good. If you like smoked sarmales then it is perfect. It's worth a try.

What a diabetic eats in the morning

For breakfast you have the following options.

Breakfast with avocado paste and eggs


  • 4 fresh eggs
  • 1 avocado
  • 4 slices of wholemeal bread
  • 60 ml Greek yogurt
  • a tablespoon of lemon juice
  • pepper
  • salt (optional)

Method of preparation:

Bring water to a boil. When it boils, the intensity of the flame decreases. Add a little vinegar to the water. Break the eggs into a bowl and then pour them lightly into the boiling water. The role of vinegar is to give the eggs a more beautiful shape. Let them boil for about 3 minutes.
Then mix the avocado with the yogurt and lemon juice. Season with pepper and salt and spread the dough on a slice of toast. Lay an egg on top.

Breakfast muffins with vegetables

They are ideal for any time of the day, but also for any time of the year.


  • fresh eggs
  • 40 g diced onions
  • 50 g bulgur
  • 60 g of grated feta cheese, grated or grated
  • 90 zucchini (zucchini) cut into small cubes
  • 1 tablespoon olive oil
  • 60 g diced tomatoes, without seeds, without core
  • 160 ml of water
  • 2 teaspoons fresh oregano or rosemary
  • a teaspoonful of pepper

Method of preparation:

The first time you have to heat the oven to about 170 degrees Celsius. Grease the muffin tin with a little oil. Then boil the water with the bulgur. When it boils, reduce the intensity of the flame and cover the pot with a lid. Boil for about 15 minutes, simmered. Drain the bulgur of water and set it aside.
Lightly sauté the onion, add the zucchini, and after a few minutes the diced tomatoes, cheese and bulgur. Mix and match with pepper and oregano. Pour the composition into muffins and put in the oven. After about 15-18 minutes, the muffins are ready. It is ideal to serve them hot.

The most popular treatments with walnut leaves

Try the 10 natural treatments with walnut leaves to have a lot of energy and look great at any time.

It is very tempting to take pills or buy creams at a high price to care for your skin or treat various ailments, but if you opt for natural treatments with walnut leaves you will get comparable benefits without side effects. In addition, you will greatly reduce the amount of artificial substances ingested, strengthening the body inside.

If you were only thinking about crunchy walnut snacks or delicious cozonac, you should know that it is worth giving walnut leaves a chance to have a strong body and a bright complexion that shines with health.

Here are some natural walnut leaf treatments you should try as soon as possible:

1. For chronic dermatological conditions (psoriasis, eczema)

Walnut leaves have a strong antifungal and antibacterial effect, being ideal for soothing and protecting the skin affected by psoriasis or eczema. Make tea from walnut leaves and dab the affected areas with a cleansing disk moistened with this liquid. If the lesions are more severe, it stings your skin, crusts or cracks have appeared, it is ideal to apply sterile compresses with walnut leaf tea. You can also add a liter of tea & icircn water & icircn you take a bath to soothe the skin all over the body and prevent infections.

If you have spent too much time outdoors and your skin stings or has turned red, walnut leaf tea compresses will restore comfort and treat the epidermis. s & icircnt useful even if the skin peels. In this case you will have to prepare a more concentrated tea with an infusion time of 50 minutes. Do not forget about this remedy in summer, when you go to the sea, in winter, if you are passionate about skiing.

A cure for walnut leaf tea is very useful for the rapid treatment of cystitis and the removal of pain. Consume 3 cups of tea a day, avoid sweets and excess sodium and you will feel much better.

4. For diarrhea or indigestion

Walnut leaves are a useful remedy for normalizing digestion and preventing diarrhea or indigestion. They can also be used as a quick treatment, very well tolerated, in case you already have an episode of diarrhea. Drink 2 cups of tea a day, and & icircn at most 3 days the problem will be solved.

If you have problems with high blood sugar you can start with walnut leaves to prepare a very effective tea, which prevents fluctuations in blood sugar levels. Add 2 tablespoons of nettle leaves and a tablespoon of walnut leaves to 250ml of boiling water, let it infuse for 30 minutes, then consume the tea with a little xylitol.

Do you gain extra pounds even though you are struggling to eat healthier and have started counting calories? Do not stress, but drink a fragrant tea with a pleasant taste to reshape your body. You will need a monthly cure of walnut leaf tea. Drink a cup of this tea for 15 days each month and you will see that abdominal fat and unsightly cellulite will be reduced much more easily, without starving yourself.

In the case of suppurating ulcers caused by varicose veins, it is recommended to tampon locally or make compresses with this tea to disinfect and prevent the accumulation of bacteria.

Walnut leaf tea is an effective alternative treatment to control excessive bleeding during menstruation. Although it does not completely treat this condition, tea prevents the loss of high amounts of blood, anemia and general weakness. Consume about 2 cups of tea a day, starting 3 days before the onset of menstruation and continue for 3 days after stopping menstruation. Repeat this treatment every month.

Does the fast pace of work affect you, have many family responsibilities accumulated and do you have the impression that you can no longer resist? Enjoy a cup of walnut leaf tea in peace, in the lunch break and in the evening, after dinner. It is also very useful to add 9 tablespoons of walnut leaves in a tub full of lukewarm water, and then relax while the worries disappear.

Drink 3 cups of walnut leaf tea a day to prevent rectal bleeding and reduce swelling of the veins in the anus. In addition, regulating digestion with tea will also prevent constipation, which can make this condition worse.