Hungarian fish food
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The fish is washed, dried, seasoned, sprinkled with lemon juice, we leave it aside for 10-15 minutes;
in a bowl with water and salt, just enough to contain them, boil the peeled potatoes and cut in half;
in a pan with 3-4 tablespoons of oil, heat the finely chopped onion, add the pepper to the blender (it must be a paste), the paprika (both) and let it harden and reduce the pepper juice;
then add the juice from the boiled potatoes, let it boil well for a few minutes, add the crushed garlic, broth and fish;
I also added 1 small bay leaf and at the end a sprig of rosemary;
after a few more minutes we turn off the heat, season to taste and serve on a plate with half a potato.
1 kg of beef
6 red kapia peppers
4 potatoes, 2 onions
1 cup sweet broth
2 teaspoons cumin
1 lemon, 2 tablespoons olive oil
salt, pepper - to taste
water, green parsley
Cut the beef into small cubes. Bring to the boil and remove the foam that forms. Wash and clean the vegetables. Cut the carrots into slices. Finely chop, preferably with a robot, kapia peppers and onions. Cut the potatoes into small cubes. When the meat is almost cooked, add the onion and capsicum to the boil. When they are cooked, add the broth, cumin, potatoes and wait for the potatoes to boil. Then add the olive oil, lemon juice, salt and pepper to taste. Turn off the heat and add the green parsley. Serve the Hungarian soup with a tablespoon of sour cream. Good appetite!
Common fish preparation, This is a completely different fish dish
Ideas for you Fish brine: how to prepare it and what are its secrets Popular in many areas of the country, but traditional in Dobrogea and Moldova, fish brine is an easy and tasty dish, perfect for summer, but not only. Although the recipes differ from one area to another, as well as the ingredients and the type of thermal preparation of the fish, the brine combines the taste of fresh fish with the flavor of vegetables and herbs.
Over the grill, tasty and aromatic - JamilaCuisine
Find out all about this dish, about its benefits and about the ways in which it can be prepared! Menu: What ingredients do you need for fish brine Recipes for fish brine and their secrets How to serve fish brine The benefits of eating common fish-based fish preparation Fish is on the list of healthiest foods, being an important source of nutrients such as protein and vitamin D, but also the best source of Omega 3 acids, so important for the brain.
Here is a list of the most important benefits of eating fish: It is rich in nutrients Regardless of the species, fish is rich in quality protein, iodine and many vitamins and minerals, but also in healthy fats.
It contains fat-soluble vitamin D, which works as a steroid hormone in the human body, and Omega 3 fatty acids found in fish such as salmon help the body and brain to function properly and reduce the risk of many diseases. Consumption of fish reduces the risk of cardiovascular disease Fish is considered one of the healthiest foods for the heart.
People who consume fish regularly, twice a week, are less exposed to the risk of a heart attack or heart disease. It is important in the process of growth and development. The DHA fatty acid contained in fish helps the brain develop and ensures good eye health.
Thermal food preparation - how to cook properly and healthily
That is why the consumption of fish is often recommended during pregnancy, but not the species rich in mercury, which can cause fetal development problems.
Fish improves memory and brain activity Numerous observational studies have shown that people who eat fish regularly are less likely to develop cognitive or neurodegenerative disorders, such as Alzheimer's disease.
Decreases the risk of depression Studies show that the rate of depression is much lower among people who eat fish than in those who avoid this food. It seems that Omega 3 fatty acids are also responsible for this, as they increase the effectiveness of antidepressant drugs.
What ingredients do you need for fish brine
Fish is the only dietary source of vitamin D. Vitamin D acts as a steroid in the body, but many people experience vitamin D deficiency. Fish such as salmon, mackerel and herring have a very large vitamin D joint problems, and people who do not include fish in their diet should resort to common vitamin D fish preparation supplements.
Decreases the risk of autoimmune diseases, including type I diabetes. Autoimmune diseases occur when the immune system incorrectly attacks and destroys healthy tissue. This is also the case with type I diabetes, which sets in when the immune system attacks insulin-producing cells in the pancreas.
Several studies show that Omega 3 fatty acids in fish reduce the risk of this type of disease.
Reduces the risk of asthma Asthma is manifested by chronic inflammation of the airways and is a fairly common condition.
What ingredients do you need for fish brine The secret of fish brine is to use fresh fish.
Regardless of the species, it is important that it is freshly fished and cleaned before cooking. The most common fish-based species used to make brine are carp, crucian carp, catfish and flax, so freshwater fish.
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In addition to the main ingredient, you will have a few more vegetables, depending on your preferences. Usually, bell peppers, kapia peppers, hot peppers and green onions are used, but the recipe can vary and you can add other vegetables.
Of course, salt, pepper, greens, garlic and bay leaves should not be missing, because they give the recipe a special flavor.
And if you fry the fish in a pan, you will also need a little flour or cornstarch. Fish brine recipes and their secrets Fish brine is prepared differently in the Dobrogea area than in the Moldovan area and there are several recipes, of which we present the most popular: Moldovan fish brine To prepare a brine as in Moldova, you will need the following ingredients: 1 kg of fresh freshwater fish g flour.
9. Zucchini Sleeve deconstructed
I didn't know how to "turn green" applied to pasta. But boy, we're glad we did. This recipe uses thick pumpkin noodles instead of traditional manicotti shells, making this kind of gluten-free meal much easier to fit in two portions in one sitting - because it is & # 238 It's still pasta, and sometimes we can't help it. We love the addition of spinach for extra greens and the simple homemade sauce that makes the difference when it comes to flavor.
What are the top 10 most popular traditional Romanian dishes?
Romanian cuisine includes so many everyday dishes, from main course recipes to desserts, as well as recipes for special holiday dishes.
Top the most popular dishes of the main course
The most famous authentic Romanian dish, but also the most beloved, is polenta. And among the dishes with polenta we mention bulzul, polenta with br & acircnză and sm & acircnt & acircnă, known as polenta & icircn layers, or the famous Moldovan recipe & rdquoTaci și-gite & rdquo.
Polenta is served with many other traditional dishes such as Dobrogean tochitura, or pig alms.
A second traditional Romanian dish is very popular and served, especially on December 1st, but also on May 1st, which represents small, also known as grilled minced meat rolls.
Beans with smoked ciolan has become the traditional Romanian dish that is served every December 1. it can also be prepared with c & acircrnaţi, or with any smoked pork.
sarmale represents the traditional dish served especially at the Christmas table, the table of the Easter holidays, but also at various church holidays.
Fish soup and & icircnde especially Storceagul, is a very popular Dobrogean dish for the lovers of fish-based m & acircncărilor. And here we also mention zacusca of fish which has gained notoriety in recent years.
The most popular traditional dishes, specific to the holidays are: c & acircrnații, caltaboșii, and piftia, or colds.
What are the most popular traditional Romanian desserts?
One of the most popular desserts is cake. It is prepared especially for the winter holidays, for the Easter holidays, but also for holidays.
Papanaşii they are very popular as a traditional dessert, especially on the National Day of Romania. It is said that this day cannot pass without a portion of beans with ciolan and one of papanaşi.
Pies are the most common desserts in Romanian cuisine and we mention here the most beloved: Dobrogean pies, br & acircnzoaicele also known as Foot in the br & acircu.
Funeral cake is one of the most famous desserts specific to Romanian cuisine, prepared only for holidays and to commemorate the dead.
Traditional rum & acircnești recipes there are many, specific to each area of the country, all are tasty, lovingly prepared for loved ones!
Hungarian mushroom soup
Hungarian cuisine is extremely tender, especially when it comes to soups or stews. And the Romanians have borrowed from their Hungarian neighbors some delicious recipes, which deserve to be known and tried by as many people as possible.
If you like mushrooms and especially mushroom soups, you should try this Hungarian soup! A little spicy, creamy, sour and delicious, the Hungarian mushroom soup is the kind of food you fall in love with from the first tasting.
HERE We showed you how to make cream mushroom soup, today we come up with a new mushroom soup recipe, ideal for a delicious and filling meal.
- 450 g mushrooms (mushroom)
- 1 onion
- a cube of butter
- 3 tablespoons flour
- 1 tablespoon paprika
- 750 ml of water or vegetable soup
- 3 tablespoons soy sauce
- 250 ml of milk
- 125 g cream
- 1 tablespoon lemon juice
- dill and green parsley
Melt the butter in a pot on the fire. Finely chop the onion and cut the mushrooms into slices. Put the onion to harden in butter and add the mushrooms. Cook together until the water left by the mushrooms has evaporated.
Put the flour and mix until it thickens. Add hot water or vegetable soup, soy sauce, paprika, salt, pepper and milk and bring to a boil. When it boils, reduce the heat and cook for another 15-20 minutes.
Turn off the heat and add the cream. Add salt and pepper, if needed. Season with lemon juice to taste and serve with freshly chopped parsley or dill.
You have to see it too.
Chicken paprika with potatoes & # 8211 Hungarian recipe
Chicken paprika with potatoes & # 8211 Hungarian recipe. The paprika, be it chicken or pork, certainly reminds us of childhood, of the times when I went to my grandparents and they were from Transylvania, paprika was one of the basic dishes in my grandparents' house.
Being a dish with Hungarian influences, it must contain Paprika, hence the name paprika. It can be made with chicken, pork or simply with potatoes, but it is a fairly consistent dish that can be successfully served for lunch or made outside in a cauldron in nature.
I personally like it extremely much, it has a special taste, which cannot be confused with absolutely anything and you recognize it by its smell.
In Banat, the people of Banat call it prickly, but it is the same Hungarian dish, with the same ingredients and way of preparation.
Stay tuned for the list of ingredients and how to prepare it, to get a paprika like Grandma's at home.
For many other traditional recipes and more, you will find in the Meat Recipes section, click here or on the photo.
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While the onion is cooking, we cut the chicken into suitable pieces, I cut it as follows: the wings, the thighs into 2 pieces, and the chest into 3.
When the onion is well hardened, add the meat and cook for another 5 minutes with the onion.
Add the carrots, potatoes, paprika, bay leaf, salt, pepper and water until they reach the level of the potatoes, no more.
Boil over medium heat under the lid for about 30-35 minutes, check if the potatoes are cooked, enough to keep their shape.
Add the diced tomatoes in broth, check the taste and if necessary fill with salt, pepper and cook for another 4-5 minutes without a lid.
Simple, fast and very tasty with a childhood taste. Good job and good appetite!
460 euro / weekend at the bungalow in Olimp without food. About a week at all inclusive in Bulgaria
For a night of accommodation on the Romanian coast at Olympus, over 1,200 lei are required. Without m & acircncare. It is a 30 sq m bungalow with kitchenette and private bathroom that costs, per night, 230 euros, & icircn the period July - August.
Prices are announced high for accommodation on the Romanian coast and not only in Vama Veche or Mamaia. For example, for a 30 sq m bungalow with kitchenette and private bathroom, the amount of 230 euros is paid per night in July-August. Cleaning is done daily, but towels are changed every two days and linen every three days.
460 euro / weekend at the bungalow & icircn Olimp without food. No money is offered for this money.
& Icircn instead, in the category & bdquofacilidades & rdquo benefit from breakfast that costs 9 euros per person. Two sunbeds and an umbrella cost 14 euros. If you take a night's accommodation, access to the room is at 16.00 and departure the next day at 11.00.
Whether it is restaurants, canteens, bars, pizzerias or any other public catering unit, refrigeration equipment is, without a doubt, an essential element. Due to them, the ingredients and preparations are kept at a constantly low temperature, which contributes to maintaining their freshness and extending the shelf life.
To benefit from high-performance HoReCa equipment, which contributes to the productivity and success of your business, trust Fresco, a company that supports performance in professional kitchens in Romania since 1992. Here you will discover a wide range of equipment for your business, from internationally renowned brands.
When you choose to invest in professional equipment, you have the guarantee of quality, reliability, but also long life and low energy consumption. In addition, those who collaborate with Fresco Expert enjoy many other quality services, all designed to create a unique experience.
So, here are the types of refrigeration equipment you can't miss in a professional kitchen!
1. Refrigerated cabinets. Made of stainless steel, the refrigerated cabinets for professional kitchens have a refrigeration and freezing function. In addition, it provides a particularly precise control over temperature and humidity.
2. Refrigerated work tables. In case you need cold meals or freezing meals, explore the Fresco offer to discover the best offers! The models provided have 1 to 4 doors and are intended for multiple use, such as storage or food processing.
3. Deflector. The safest cooling system in professional kitchens is represented by the deflectors, also known as blast chiller. Such equipment can instantly and efficiently cool any type of preparation.
4. Ice cube machines. Such equipment cannot be missing from a bar, especially during this period, when the warm season begins. They work with water or air, have a high efficiency and can even produce ice flakes.
5. Refrigerated boxes. Choose refrigerated boxes from the Fresco Expert catalog and you will have equipment with a volume of up to 1,200 liters, which can generate freezing temperatures of up to -24 degrees Celsius.
6. Salad. Salads have a double role in professional kitchens. On the one hand, they are used to keep the ingredients of salads fresh. On the other hand, they have an aesthetic function since they present the ingredients in an extremely attractive manner.
7. Beverage refrigerators. With an increased storage capacity, elegant design and equipped with light inside, such equipment should not be missing from the kitchen of a successful business.
8. Wine showcases. When you want to buy wine showcases, opt for a product with one or more temperature control zones, with glass doors and electronic thermostat, as are the models in the Fresco Expert offer.
9. Tapas / sushi showcase. From Spanish or Japanese kitchens, such equipment is essential, since they complete the experience you want to make available to your customers.
10. Cold rooms and accessories. In addition to a professional kitchen, the cold rooms can keep fruits, vegetables and meat fresh, all in a controlled atmosphere.
Hungarian fish soup (Hal á szl é) is traditionally eaten at Christmas, but also the rest of the year. It seems that this recipe was named in 1900 as fish stew. It is spicy and eaten hot. Although Hungary is not a country where fishing is too common, this soup has become a traditional food for Christmas.
1 kg different kinds of small fish
2 tablespoons paprika powder (spicy if you eat generally hot, or 1 tablespoon paprika + 1 tablespoon spicy paprika)
1 peeled tomato cut into small cubes
1 egg and 2-3 tablespoons flour for dumplings
We clean the fish, remove their eyes, scales, wings, eviscerate them and wash them very well with cold water & # 8211 we can ask in the specialized stores to clean them to get rid of this stage. Peel an onion, finely chop it and fry it in lard, then add the paprika.
Boil (in 3 l of water) small fish, carp head, add onion and bring to a boil until the fish is cooked.
Sprinkle the liquid, put the fish through a strainer and boil it again with the slices of carp cut to a thickness of 2-3 cm. Add the green pepper, the grated potato, season with salt and pepper and leave on the fire until the fish is cooked. 2 minutes before turning off the heat, boil small dumplings made from an egg and a little flour (enough to get a dough suitable in terms of consistency).