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Lentils with sausages cabanos

Lentils with sausages cabanos

Put the lentils to soak in warm water.

Chop the onion, pepper and carrot and lightly heat them in 50 ml of hot oil.

We slice the cabanos sausages and put them over the vegetables, leaving them to fry for 2 minutes.

Add the lentils, which in the meantime has doubled in volume, fill with boiling water so that the lentils are completely covered and let everything boil.

When the lentils are cooked enough, add the broth and let the food boil for another 2-3 minutes. Season with salt and pepper, turn off the heat and decorate with green dill.



Ingredients for the toad in a hole recipe, baked sausages

  • 450 g sausage cabanas
  • 10-12 pieces of small pickles
  • 2 medium red onions
  • 4 cloves of garlic
  • It took:
  • 150 ml water
  • 150 ml of milk
  • 150 g flour
  • 2 eggs
  • Salt
  • Onion sauce:
  • 1 red onion
  • 100 ml chicken or beef soup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon flour

How do I prepare the toad in a hole recipe?

The dough will have to be prepared the first time because it has to stay for about 2 hours. If you are in a hurry, let it sit for at least 30 minutes.

It must be soft and moldy among the sausages and onions in the pan.

Cut the sausages into smaller pieces, peel the onion and cut the wedges (quarters) and peel the garlic and leave it whole.

These 3 are cooked for 5 minutes in a pan with a little oil. Either all together or in turn, depending on how big the pan is.

Put in an oven tray and keep for 5 minutes at 180 degrees Celsius.

Add the dough and pickles on top, spread evenly over the entire surface.

Put them back in the oven and keep them for 25-30 minutes without opening the oven door and letting the hot air out.

Meanwhile, prepare the onion sauce. Chop the onion and fry a little in oil.

Add the vinegar and soup, which can be either chicken or beef, depending on what we have on hand (I used beef) and bring to a boil.

Mix the flour with a little water and add it to the pan.

Mix well until the composition thickens a little.

The dish can be served with mashed potatoes, boiled vegetables and of course onion sauce.

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win


Green sausage recipe with sausages required:

  • 300 gr green lentils
  • 300 gr smoked or fresh sausages
  • 1 onion
  • 1 carrot
  • 1/2 parsnip
  • 1 small celery
  • 2-3 cloves of garlic
  • a cup of broth
  • thyme, coriander, pepper, salt
  • green parsley
  • 2-3 tablespoons olive oil
  • 500 ml vegetable or chicken soup


Lentil food with beef

Ingredient:

  • 500 g lentils
  • 500 g of beef muscle
  • 300 ml of tomato juice
  • 3-4 carrots
  • 3-4 potatoes
  • 2-3 onions
  • salt
  • pepper
  • 2-3 bay leaves
  • 100 ml of sunflower oil

Method of preparation:

Choose the lentils and put them in lukewarm water for about 2-3 hours before cooking.

After standing in water, they are boiled separately so as to eliminate toxins. Remove to strain through a sieve and cover with a kitchen towel to simmer.

During this time, cut the beef into cubes and fry in oil. Then add the finely chopped potatoes and carrots and water little by little. Bring to the boil and add the lentils.

To boil well and evenly, cover with a lid and leave on the right heat. Add the tomato juice, season with salt, pepper and bay leaves, then put in the oven to reduce and brown. Serve with baked bread on the hearth.


Macaroni with sausages in a frying pan

& Icirc & # 539i must:
350 g short pasta
1 leek thread
400 g cabanos or other kind of c & acircrna & # 539i and sub & # 539iri
1 can of red beans (425 g)
1 tablespoon oil
25 g butter
2 tablespoons f & # 259in & # 259
250 ml sup & # 259 (instant)
300 ml milk
100 g br & acircnz & # 259 topit & # 259
2-3 strands of green parsley
salt pepper
Preg & # 259te & # 537ti a & # 537a:
Boil the pasta and strain it through a strainer. Cure & # 539i leek, & icircl speli & # 537i & icircl tai rondele. Cut the slices into small pieces and drain the beans from the juice. In a frying pan large enough, boil the oil, fry the oil, fry the slices of breadcrumbs, add the leeks for about 25 minutes. 259. After that, put the beans and the drained pasta, mix, leave it for 5 minutes, and leave everything together.
Meanwhile, melt the butter in a saucepan, sprinkle with flour, and when it has taken on a slight color, quench the milk with the soup, mix vigorously, not to form. # 537e. Put the melted cheese sauce in the sauce to suit the taste of salt and pepper. Cut the parsley into small pieces and sprinkle over the mixture in the pan. Pour the sauce, stir and remove the mixture from the heat.

Preparation: 40 minutes Baking: 15 minutes
Re & # 539et & # 259 by Antoaneta Bri & # 537an, Germany

Get in here and try this macaroni.


How to prepare low lentils

Everyone loves lentils in a different way & # 8211 someone prefers other low lentil soup & # 8211 choose the right amount of this legume.

1. Rinse the lentils well and cook in a pot of water. In addition to lentils, add whole onions, sunflower oil, a few bay leaves and a few balls of allspice. Bay leaves and allspice can be put in a special bag of spices.

2. When the lentils begin to soften, add salt, add some freshly ground black pepper and sour cream.

3. Boil for a few minutes and add a mixture of vinegar (2 tablespoons) and crystal sugar (1 tablespoon), which adds a pleasant sour aroma.

4. No need to add potatoes, you can also serve with pastries - ideally fresh. However, if you decide to add them, cut a piece of potato into smaller pieces, which will thicken the lentils nicely.

5. Finally, add the sausages cut on wheels and cook for 10 minutes. Good appetite.


Red cabbage soup with lentils and sausages - tasty, rich in flavors and appetizing

  • Red Cabbage Soup with Lentils and Sausages (Maria Matyiku / Epoch Times) Red Cabbage Soup with Lentils and Sausages

Red cabbage soup with sausages and lentils is tasty, fragrant and colorful, with a very pleasant taste. In addition to cabbage and sausages, lentils provide a rich supply of nutrients and fiber and give the soup consistency. Unlike the beans it is related to, lentils do not need to sit in water before cooking and boil for 20 minutes.

Ingredient:

½ kg of pork sausages sliced ​​in pieces of 1-2 cm,

the white part of a leek or a medium chopped onion,

1/2 teaspoon paprika,

10-12 cups hot water or bone broth,

a cup of tomato juice (broth),

a bunch of dill and a few sprigs of thyme,

½ cup of sour cream or classic yogurt,

hot peppers as desired

Preparation:

To prepare this tasty soup, first prepare the vegetables: the carrot, the pepper and the piece of celery are cut into cubes, and the cleaned onion is finely chopped.

Cut the cabbage finely (thin strips) with a kitchen mandolin or a sharp knife, then rub lightly with salt and set aside to soften.

Heat the oil in a large pan, then add the sausages cut into 1-2 cm thick pieces. Set aside for a few minutes, then return.

Then add onions, carrots, celery and chopped peppers. After a few minutes, add the paprika.

Pour the contents of the pan into the pot in which the soup is boiled and then put hot water or bone juice.

After the vegetables have boiled for about 10 minutes, add the well-squeezed cabbage to the juice it has left.

After the soup boils, add the lentils.

Let it boil for 10-15 minutes, then pour the lemon juice and broth and cook for another 5-10 minutes.

In total, the cabbage does not boil for more than 20 minutes, because it will soften and lose its texture and color. If the soup is too thick, pour a little water so that the liquid level is a few cm above the cabbage.

Season with salt, pepper and thyme and part of the chopped dill on top.

Serve with sour cream and hot peppers if desired. We wish you good luck!


Grandma lentils!

There are thousands of ways to make them and you definitely have your own way of cooking them. Today we will show you ours. A few boiled lentils in my grandmother's style. They are delicious and the most picturesque. In addition, lentils are very nutritious, have very little fat and are a source of iron, perfect for preventing anemia, so they should be eaten once a week.

Preparation

  1. Prepare a little olive oil in a saucepan and add the chopped vegetables: onion, carrot, garlic and fry.
  2. When about 15 minutes have passed and we see that the vegetables are golden brown, we add two teaspoons of paprika and let it brown a little.
  3. Then add hot water until the bowl is full, the lentils, the potato cut into squares, the well-washed garlic head, the ham bone, the chicken tail, the sausages and blood sausages. The water should cover about two fingers above all the ingredients.
  4. Cook over low heat until the lentils are tender for about an hour and a half or two hours. Until we see that the broth is consumed, because it should not be too much soup.
  5. After this time and when we have them ready, we can only enjoy them.

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Full article: Recetin »recipes» Legume recipes » Grandma lentils!


Soak the lentils in cold water in the evening, and the next day rinse them with cold water. Put it to boil in water (to exceed its level by 3-4 cm), together with an onion cut into quarters. When it is boiled, it should have only enough water to contain it. Rub the flour with 2 tablespoons of cold water and then mix it with the lentils, letting it boil for a few minutes, to bind the sauce. Take the pan off the heat, salt and sour the food to taste with lemon juice or vinegar. Beat the cream with a tablespoon of cold water and mix it with the hot food and finely chopped parsley.

In the slightly heated oil, put a teaspoonful of sweet paprika to mix with. Then dessert over food, without stirring, for a more pleasant appearance.

You can serve it hot, as such, or with boiled or fried smoked meat, with ribs, sausages, pork or veal steak.

And now, at the end, I have a recommendation for you, like eating lentils to be more special, namely: give it an extra flavor by adding a little wine, tomato juice and a bay leaf. You will like it, you will see!


Lentil soup with spicy sausages

A filling soup with spicy flavors and fresh vegetables.

Heat the oil over medium heat, in a large pot, and fry the sausages for 5 minutes until golden brown. Put them in a bowl and in the same oil cook the onion, carrots, parsnips, celery, adding the herbs.

Leave the vegetables on the fire for 7-8 minutes until they start to soften. Add the lentils and pour in 2 liters of concentrated soup.

Bring to the boil and then simmer for 20 minutes, until the lentils soften. Gradually add the rest of the concentrated soup.

Add the fried sausages and simmer for 10-12 minutes until the vegetables are completely cooked and the flavors are intertwined. Season with salt and pepper and add the baby spinach leaves. Leave for another 3 minutes and turn off the heat.

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