New recipes

Kapsalon (Dutch-style pan shaworma)

Kapsalon (Dutch-style pan shaworma)

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Cut the pork into strips.

Mix all the ingredients for the marinade, add it over the pork and leave it to marinate for at least 2 hours.

Preheat the oven to 200 degrees C.

Meanwhile, salt the potatoes (if necessary) and transfer to a suitable ovenproof dish.

Bake for 20 minutes, turning frequently until crispy.

Fry the pork in a little oil, over medium heat, for 10-12 minutes, until it is completely cooked.

Add the cooked meat over the potatoes, grate the cheese on top and leave in the oven for a few more minutes until the cheese has melted.

Meanwhile, mix all the ingredients for the garlic sauce and chop the lettuce, tomato and cucumber slices, and the julienne onion.

Add the salad, cucumbers, tomato slices and onion to the bowl with the meat and potatoes and sprinkle everything with the garlic sauce obtained previously.

Serve immediately.

Pan-fried asparagus with bacon crumble and Zabaglione sauce

Today's recipe is again with & # 8230 asparagus. After a few weeks ago I showed you how to do itIt's baked asparagus with bacon (see here) and then 2 delicious asparagus salads, one with strawberries (see here) and another with spinach and parmesan (see here), today we will "take" the asparagus to another level.

We will cook together something simple to make but a little more refined. Both as a combination / recipe and as a plating. I mean, we'll do it together asparagus with a crumble of bacon and walnuts, along with a Zabaglione sauce with grapefruit.

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I would dare to say "fine dining" but I try to be modest :)

Instead, it's a very easy recipe to make, even if it sounds so pretentious.

  • Asparagus is quickly cooked in a pan in a little butter or olive oil or a combination of the two.
  • That crumble of bacon and nuts is made very easily by frying and then crushing the bacon and nuts.
  • Zabaglione sauce is actually steamed egg yolk along with grapefruit juice.
  • And the parmesan chip I used to decorate is actually grated parmesan and cooked a little in the pan.

Well, now that I've revealed the secret to your recipe, don't you find it hard to do? There is nothing so complicated to execute but how good it looks on the plate! It's perfect as a hot appetizer for a festive meal. At least that's what I thought.

Well, after I unearthed the recipe in advance now let me tell you and how did I think of it? Why did I change a little the kind of recipes you are used to and usually look for on the blog.

The motivation to make this recipe came thanks to the friends from Selgros Romania with whom, if you have been following me for some time, I think you know that I have a beautiful collaboration since last year.

The project initiated last year by Selgros and in which I was invited to participate together with other food bloggers from our country continued this year in a different form.

This year we want to give a “restart” to the Romanian cuisine, rediscovering and reinterpreting old recipes or forgotten ingredients from our kitchen that we consider an imported luxury when in fact it is not so.

In this way, the project initiated by Selgros and in which I participate joins the project I started a few years ago, through which I set out to cook old recipes from my aunt's cookbook or from the old cookbooks inherited from my grandmother.

Today I did not try to bring to life a recipe from old cookbooks or from my aunt's notebook but an ingredient that we Romanians avoid by considering it "luxury": asparagus.

Some of the comments left on the video recipe by baked asparagus with bacon (see video here) they made it clear to me that many Romanians don't really cook asparagus, that they don't even know what it tastes like. It's a great pity because asparagus is a tasty and healthy vegetable that you can cook in many ways. And especially fast food!

You may say that asparagus is a "steak" vegetable, that it is not from us and that why do I say that it is an ingredient in Romanian cuisine? Well, look, asparagus is an ingredient used in old Romanian recipes.

Initially I found out this from the site of Cosmin (Gastroart) who, in his article "A little about asparagus in Romanian" tells us that

"Asparagus appears in two recipes from a manuscript from the Brancoveanu era (approximately 1700). It is mentioned several times in "The newest cookbook with over 600 selected recipes suitable for all classes, prepared by Romanian and foreign authors", by A. Şt. from 1921, and in "Good Maid or Cookbook" by Ecaterina Dr. S. Comşa, ninth edition. It also appears in Bacalbaşa, Sanda Marin or Silvia Jurcovan. ”

I know that the information in Cosmin's articles is very well documented, so I was sure that if I did investigations through the books in my library, I would surely find asparagus recipes. And so it was. I also did some research on the net to see what asparagus recipe I recommend Mrs. Comșa. On page 172 I found, as you can see, a recipe for asparagus with cream and one for fried asparagus.

In the book, published in 1957 and republished in 1961 (I have this edition) I found several asparagus recipes: with mayonnaise, another asparagus salad and one asparagus with green sauce but also asparagus "with muslin sauce", with baked white sauce or with butter and cheese.

Asparagus recipes can also be found in the cookbooks of Silvia Jurcovan (asparagus with butter) or ale Sandei Marin & # 8211 boiled asparagus, baked asparagus and even asparagus meatballs or asparagus pudding.

As you can see, my dear ones, asparagus not to mention a new vegetable introduced to us by the latest trends. That we lost "contact" with this vegetable, that's another story.

But it would be time to restore it and cook it at least now, in the spring when it is its season and we find it quite often in stores, often even at a reduced price.

As a combination, asparagus goes very well with bacon, egg but also butter. The most popular recipes are those with poached egg and Dutch sauce or asparagus wrapped in bacon. And they are easy recipes to make. But I wanted something else, not an ordinary recipe but one that could be put on a festive table. That's how I came up with today's recipe pan-fried asparagus with bacon crumble and Zabaglione sauce.

But, "long talk, human poverty" so let's get down to business, that is, tell you how I did this pan-fried asparagus with bacon crumble and Zabaglione sauce.

Dutch pancakes & # 8211 disappear immediately from the table! Ever since I know this recipe, that's the only way I make them!

We present you a recipe for delicious pancakes, prepared in Dutch style. They get so tasty that they don't even need stuffing. If you use a food processor, you will be amazed at how quickly you can make such delicious pancakes with cheese and dill. Enjoy your loved ones with the most exquisite delights.


-2 tablespoons vegetable oil

-0.5 teaspoon baking powder


1. Beat the eggs with the salt and sugar for 20-30 seconds. You can use both a food processor and a tel.

2. Add the milk, starch, sifted flour, baking powder and water (exactly in this order). Mix well until you get a homogeneous mass.

3. Grate the cheese.

4. Pour the dough into the cheese bowl.

5. Add the chopped dill and 2 tablespoons of vegetable oil. Mix with a spatula.

  • Shrimp with shrimp recipe
  • Shrimp Bang Bang
  • Blackened shrimp
  • Cajun spicy shrimp
  • Shrimp and Red Bean Chili
  • Shrimp in hot chocolate-Tequila sauce (from my cookbook! & LdquoSpicy Food Lovers Cookbook& Ldquo)
  • Grilled buffalo shrimp

If you try this recipe, please let us know! Leave a comment, write it down and mark a #ChiliPepperMadness photo on Instagram so you can take a look. I always like to see all your spicy inspirations. Thanks! - Mike H.

5 out of 5 votes Print Shrimps Etouffee Recipe Preparation time 10 minutes Cooking time 1 hour Total time 1 hour 10 min

This recipe for etouffee with shrimp is a pure Creole heaven, with juicy shrimp sprouted in a rich and fragrant tomato sauce, with many spices, served over rice. Get ready for a wonderful meal!

  • 1 kilogram of shelled and peeled shrimp (reserved shells)
  • 3 tablespoons peanut or vegetable oil + 2 tablespoons split
  • 3 tablespoons flour
  • 1 green chopped bell pepper (or use jalapenos for a spicier version)
  • 1 medium chopped onion (leftovers)
  • 2 chopped celery stalks (reserved remains)
  • 3 cloves minced garlic
  • 2-1 / 2 cups chicken broth
  • 15 ounces of canned or fresh tomatoes with juices
  • 1 tablespoon Creole spices + 1 teaspoon split (or use Cajun spices + extra as desired)
  • 1 tablespoon Worcestershire
  • 1 tablespoon hot sauce, plus several to taste
  • 1 teaspoon dried thyme or use fresh
  • Salt and pepper to taste
  • 2 cups boiled white rice
  • Freshly chopped parsley red chili flakes
  1. Heat a medium-sized pot over medium heat and add 1 tablespoon of olive oil. Add onion and celery leftovers along with the reserved shrimp peels. Cook for about 5 minutes to soften.
  2. Add chicken breasts. Bring to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to mix.
  3. Strain the stock and discard the solids. Set aside for now.

Add the tomatoes and garlic and cook for another minute.

Mix in 1 tablespoon Creole or Cajun spices, Worcestershire, hot sauce, dried thyme and a pinch of salt and pepper to taste.

  1. While the etouffee is boiling, heat 1 tablespoon of oil in a pan.
  2. Season the shrimp with 1 teaspoon of Creole spices, then sauté the shrimp for a few minutes on each side until cooked through.
  3. Alternatively, you can simply add the shrimp to the boiling sauce and let it cook in the sauce for 5 minutes, until cooked through.
  1. Add boiled white rice to plates. Lick the sauce on top. Shrimp countertop.
  2. Garnish with freshly chopped parsley and spicy chili flakes.

Whole red perch cooked in "braai" style by Gordon Ramsay

Because I recently told you about Gordon Ramsay's culinary adventures in South Africa, we came back to offer you a series of recipes, after watching the first episode. The red perch have conquered our taste buds since we watched them and we are going to test them in the kitchen and let you know where to find them to buy in our country.

Outdoor cooking at "Braai" is an integral part of South African culture, and in this dish you can see the strong influences of the Zulu, Dutch, English and Indian peoples that combine in this traditional cuisine.

South Africa & # 8211 Chef Zola Nene (L) notices how Gordon Ramsay covers fried fish with ushatini, a combination of onions and tomatoes. (National Geographic / Jon Kroll)

The braai spices highlight the distinct aromas of the red perch, and the sweet-bitter taste of the monkey oranges is combined with the honey and brown sugar in the chutney sauce for the red perch.

2 tablespoons. extra virgin olive oil
Boneless skinless chicken breast
Freshly ground black pepper
1/2 onion, thinly sliced
2 bell peppers, cut thinly
2 medium zucchini, cut into slices
2 cloves chopped garlic
1/2 teaspoon. dried oregano
Concentrated water or chicken soup
Crushed tomatoes
Freshly broken basil

In a large skillet over medium-high heat, heat the oil. Season the chicken with salt and pepper and cook until golden, about 8 minutes on each side. Transfer to a plate.

Add the onion and pepper to the pan and cook until soft, 5 minutes. Add the zucchini and cook until lightly browned, another 3 minutes, then add the garlic and cook for another 1 minute. Season with oregano.

Add broth and crushed tomatoes and cook for 10 minutes.

Put the chicken in the pan and cover with sauce and vegetables.

Garnish with basil before serving.

If you like this chicken recipe, we invite you to try two other delicious recipes:

For the dough, dissolve the yeast mixed with the sugar in a little warm water, then let it rest for 8-10 minutes, in order to activate it. Mix the flour with the salt, then add the activated yeast and knead the dough, gradually dripping hot water and oil. The dough will be slightly soft but non-sticky. Leave to rise until it doubles in volume.

For the filling, chop the leeks into rounds and fry in oil, only until they penetrate easily and give off their aroma. Allow to cool and add the crushed cheese, green onions, dill, parsley and green basil, all finely chopped.

The leavened dough is divided into 10 pieces from which round pies are shaped. Then fill with the mixture of leeks and cheese. Bake in a hot pan, greased with a little oil.

Moldovan pies with leeks and telemea are delicious, especially served with arugula salad and cherry tomatoes, or, why not, with a glass of yogurt.

Beat this light pan with friends for breakfast, brunch, lunch or dinner. Don't have the exact vegetables the recipe requires? Don't sweat it - you can use any leftover vegetables you have on hand. Everyone knows that cheese is the star of the show anyway.

General rule: If the salad is in the name, it is healthy. Don't doubt it, eat it (straight from the pan). Do you want to make this meal even healthier? Make some spinach and artichokes to go with it. You are so healthy.

Short ribs of Korean beef

There are pans made exclusively for braising. Known as bracelets, they have shallow sides and wide bases the latter allow the meat to have maximum contact with the heat source during the browning process. You can also use a Dutch oven or a heavy skillet with a lid that fits snugly. In fact, a key to success is the lid itself - it needs to fit well enough on the pan to prevent the liquid from evaporating. A slow cooker also works for braiding short ribs of beef. Some slow cooked short ribs skip the browning step this works too, but for the best results, we recommend browning the ribs before cooking them in the slow cooker.

More Mexican recipes you'll love:

227 Cals
24 Protein
53 Carbohydrates
11.5 Fats

Bisteces a la Mexicana is a Mexican-style flavored beef stew that is cooked over low heat with tomatoes, jalapenos, onions, and Mexican herbs and spices.

  • 2 pounds top thread, diced into 3/4 inch cubes
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 large white onion, sliced ​​1/4 inch thick sliced, halved (2 cups)
  • 4 jalapenos, strain and cut into slices (remove the seeds for easy, leave them for spicy)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 small diced red cups and their juices, in 2 cans
  • 1/2 cup coriander, chopped

Optional for broadcast:

Season the beef with salt and let it sit for 1 hour.

In a large cast iron skillet or Dutch oven, heat the oil over high heat. When hot, add the meat and cook, stirring for 4 to 5 minutes.

Add onion, jalapeno, oregano and cumin and cook, stirring occasionally until vegetables are tender, 10 minutes.

Reduce heat to low, add tomatoes and cook, covered stirring every 5 minutes to prevent sticking, until meat is tender, about 45 minutes. Add coriander.

Divide the meat and serve in the family style with hot tortilla, rice and pickled jalapeno on the side, if desired.

Serving: 1 cup, Calories: 227 kcal, Carbohydrates: 53 g, Protein: 24 g, Fat: 11.5 g, Saturated fat: 4 g, Cholesterol: 52 mg, Sodium: 465 mg, Fiber: 2 g, Sugar: 3 g

Blue smart dots: 3

Smart green dots: 3

Purple smart dots: 3

Keywords: beef stew recipe, beef tacos, mexican beef stew

Video: Dutch Kapsalon - Recipe With Shawarma (December 2022).