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We boil the brain for 5-10 minutes in water with a little salt. We take it out in a sieve and let it drain. In a bowl we put another water to boil and when it boils, we add the vegetable mixture and boil for a while. for 7-8 minutes, after which we take them out and let them drain.
In a bowl, beat eggs with salt and pepper well with a fork. Add: brain, sour cream, vegetables, flour mixed with baking powder, butter. Homogenize.
Grease a pan with butter, pour the mixture and put in the oven, on the middle step for 20 minutes on medium heat, then climb the pan on the upper step for another 20. min.
Serve hot with natural or cold potatoes, as an appetizer.
Brain with cheese
The brain is cleaned of skin, and boiled in salted water and a little vinegar (about 1/2 ling.) For about 10 minutes. Then remove from the water, leave to cool and drain and cut into small pieces.
Finely chop the onion and cook in butter for a few minutes and then add the chopped brain, leaving it on the fire for another 2 minutes, salt to taste.
Grease a bowl with a little frame and place the above composition in the bowl and put the sour cream on top and then the grated cheese. Put everything in the oven for 15 minutes. (the oven heats up before).
It can be served with bread cubes fried in a little butter, in which we crush 1 clove of garlic and season with salt. You can add a surplus of sour cream or even a horseradish sauce on the plate.
PS. I usually do this, when I prepare brain bread, and then I have a lot of small pieces of brain left.
How to prepare pork brains with onions and eggs on bread croutons
Peel and chop the green onion into small slices. Slice the bread stick. Put about 150 ml of hot oil in a non-stick pan. Add the chopped green onion, then the pork brain and leave to harden. Then add salt, pepper and a little turmeric. Mix well, and at the end, add 2 beaten eggs and chopped green dill. Allow the composition to cool.
Place a grill pan on the stove and brown the slices of baguette on it. When the brain mixture with onions and eggs has cooled slightly, blend to obtain a paste that will be put in a posh. With its help, the bread croutons will be decorated. On top add a little chopped dill and lemon peel and grated lime. At the end, drizzle a little lime juice on top.
Recipe: pork brain with onion & # 8211 ready in 10 minutes
Pork brain is not exactly to everyone's taste, it also contains quite a lot of cholesterol, but it also has good parts: vitamins (E, C, B6 and B12) and healthy fats. So, who likes pork brains, they can eat once, twice a month, and I recommend it simply fried with onions. On top of that, it doesn't take you more than 10 minutes to prepare it, because the brain penetrates quickly. It goes with potatoes (natural, or even fried) and with tomato salad.
- pork brain (about 500 g)
- a medium onion
- olive oil or sunflower
- a non-stick pan (I used the ceramic pan)
The brain is washed well and the onions are cut into scales. Heat the oil, harden the onion, then put the brain. You can find the perfect pan HERE.
My husband recommended that I & # 8220sparg & # 8221, to penetrate better.
I let it fry for about 6 minutes, until it made a golden crust.
Method of preparation
Mmmmm. chocolate, vanilla and fruit & hellipWhat better combination could you want? washing
Sarlota with tangerines, cream cheese and whipped cream
The combination of cream cheese, tangerines and whipped cream is great. An easy and very easy dessert to make
1 kg fish (pike or pike, preferably mixed pike with pike), 2 tablespoons butter, 5 eggs, 1 large onion, the core of two slices of white bread soaked in milk (water), salt, pepper, 1 tablespoon green parsley chopped butter sauce with egg yolk.
Clean, wash and cut the fish into pieces. Remove all the bones and pass them through the mincer together with the breadcrumbs soaked in milk or water and squeezed well.
Rub the butter, adding the yolks one by one, then the finely chopped onion, parsley, salt, pepper, chopped fish and finally the beaten egg whites, mixing well. Grease a napkin with butter, put the composition, tie with string, but not too tight, and place in a saucepan with salted water. Boil for 30 minutes, covered. When ready, remove from the napkin, cut into slices and serve hot with buttery egg yolk sauce.
"Pudding" is a generic term, which covers several types of food, but conventionally we can say that it means a preparation of flour (or pasta), rice, eggs, milk, etc., often sweetened, browned in the oven. The term can also refer to a casserole of potatoes, vegetables or fruits (finely chopped), cheese, eggs, etc., baked. However, some recipes do not involve baking, but other methods of coagulating the mixture.
The necessary ones: 600 gr potatoes, 2 suitable onions, 100 ml oil, 2 tablespoons flour, salt and ground black pepper to taste, 2 cloves crushed garlic.
Matching cooking: Boil the peeled potatoes and finely chopped onion. Make a puree in which you add oil, salt, black pepper, flour. The obtained composition is poured into an oiled form and lined with breadcrumbs. Bake in the oven at the right heat. Bake the pudding sprinkled with crushed garlic and serve hot. (For extra flavor, some scallops or smoked pieces are worth adding to the mix!)
The necessary ones: 200 gr of core bagel, 20 gr raisins, 200 gr sugar, 30 gr pistachios, 30 nuts, 4 eggs.
Matching cooking: “Soak the bagel core in milk, rub the sugar with the yolks, add the bagel core, add the raisins, pistachios, ground walnuts and then the beaten egg whites. We grease the form with butter and breadcrumbs, we pour the composition, we put it in the oven and we serve it as soon as it is ready, because otherwise it is left ”(V. Florescu - How can we live healthy and cheap ?, 1943).
Semolina pudding with burnt sugar
The necessary ones: 4 eggs, 10 tablespoons sugar, 300 g semolina, 1.5 liters of milk, 1 teaspoon rum, grated peel of a lemon and an orange, 50 g butter, a pinch of salt and a pinch of baking powder.
The sweet match: “Burn 5 tablespoons of sugar in a round pan and leave to cool after the burnt sugar has coagulated on the tray. In a saucepan with a tail, boil the milk together with 5 tablespoons of sugar, salt, rum, grated lemon and orange peel, baking powder and when they boil, sprinkle the semolina in the rain, turning non-stop until it thickens, it is fluffy but still soft and buttery and set aside for cooling. The eggs are separated, the yolks are turned with a wooden spoon until they set, and the egg whites are whipped. In the pan with the tail, when the semolina has cooled, put the butter and mix it completely, then put the yolks and the last deposit is the already foamed egg whites. After the pudding is uniform, pour it into the tray lined with burnt sugar and put it in the oven until it turns brown like the resin of the fir trees in the forest. ”- from Kera Calița reading.
Yogurt pudding with blueberry jam
The necessary ones: 250 gr cream cheese, 500 ml Greek yogurt (10% fat), 100 gr powdered sugar, 1 teaspoon vanilla essence, 1 pinch of salt, 100 gr cranberry jam (or any other small red fruit).
The sweet match: Gently mix the cream cheese with the yogurt, sugar, vanilla and salt powder. Then put the mixture in a towel or a clean piece of gauze, which is drained in a cold bowl. Before serving, pour the pudding on a plate and pour the cranberry jam on top.
Pasta pudding with cheese
The necessary ones: 500 gr macaroni (or other pasta at hand), ½ teaspoon salt, 6 + 2 beaten eggs, 300 gr cream, 400 gr salted cheese, 80 gr butter.
Baking match: Put the pasta to boil, with a little salt, over medium heat. Separately, in a bowl, crush the cheese with a fork and add the cream and beaten eggs, then mix well all together. After the pasta has boiled, drain and let it rest for a few minutes. Grease a deep pan with butter, then put the pasta in the pan with the cheese composition, then mix all evenly. Put the tray in the oven over medium heat and leave for about half an hour, until the pudding is nicely browned. 5-6 minutes before removing from the oven, grease with another one or two beaten eggs, to get a beautiful golden color.
The necessary ones: 200 gr rice, 1 liter red wine (can be Merlot, Cabernet Sauvignon but also Fetească Neagră), 10 tablespoons sugar, 1 teaspoon cinnamon, 150 gr butter, 6 eggs, salt, breadcrumbs, 100 gr raisins.
The sweet match: Boil the rice in wine with half the sugar until it thickens. After allowing to cool for 20 minutes, mix with the butter and the remaining sugar. Separate the egg whites from the yolks. First, add the yolks one by one, then the cinnamon, salt and whipped egg whites. The composition is poured into a form greased with butter and sprinkled with breadcrumbs, which is put in the oven for 45 minutes, until the pudding gets a nice golden tint. In the pudding, you can also add dried fruit and vanilla, some variants proposing to thicken the composition with bread crumbs soaked in milk. Decorate with large raisins rehydrated in wine.
Red bread pudding
The necessities and the suitability of cooking: “Grate the crust of cold buns, cut into slices, brown in butter, grease the slices with marmalade, pour red wine over them and, after absorbing the wine, place the slices in a greased and sprinkled form with breadcrumbs , pour egg whites sprinkled with sugar on top and bake the pudding in the oven with the stove ”(Madeleine Brebu - Wartime kitchen, 1940)
1. Wash, break the bunches of cauliflower from each other and scald them for a few seconds, then remove them with a whisk.
2. Place the cauliflower inflorescences in an oven tray, with the bouquets facing up. Try not to leave large spaces between the pieces of vegetables.
3. Above the cauliflower bunches, pour the composition obtained from beating the eggs with the yogurt, grated cheese, salt powder and finely chopped dill.
4. Bake the cauliflower pudding for about 35-40 minutes, at 180 degrees, or until the cauliflower pudding is well browned.
Brain bread & # 8211 simple recipe
Brain bread a very simple, tasty recipe, considered a delicacy. It can be served as an appetizer or as a main course. The brain is not a food you eat every day. However, nothing happens if we taste it from time to time.
- Keep the brain in cold water for at least 10 minutes so that all the blood comes out of it.
- The brain has a very delicate texture, it breaks easily, so we will avoid pressing or squeezing it before boiling.
- It does not need to be cleaned of the skin, because it is very thin and delicate. Trying to remove it, we only managed to break the pieces of the brain.
- The brain is boiled before frying, to become firmer and easier to work with. It will largely be due to the vinegar we add to the water.
- Once cooked, the brain can be consumed as such, with a little butter and seasoned with salt and pepper.
- Do not fry the brain too much, it is already cooked by boiling.
- If the brain broke into several pieces of different sizes, formed with ball palms, like meatballs. Then give them flour, egg and breadcrumbs.
Although it contains a lot of cholesterol, it has healthy fats, and we should not completely exclude it from the diet, which is especially beneficial for the nervous system. Being a very good source of iron, but also of vitamins B6 and B12, the latter being found in few foods and is important in preventing anemia and nervous diseases, but also vitamins such as C and E.
Brain Pudding - Recipes
Preparation time: 1 h 30 min.
Ingredient: 1/2 kg pork or veal brain, 150 g mushrooms, 100 g telemea cheese, 150 g peeled bagel, 50 g flour, 300 ml milk, 250 ml sour cream, 4 large eggs, 100 g butter, a teaspoon of pepper , a dill or finely chopped parsley, 100 g onion, salt.
Home delivery! Great to buy the ingredients for this recipe!
Method of preparation: Finely chop the onion together with the mushrooms cut into thin slices, all over the butter, covered, over low heat, until the water that leaves it decreases. Sliced Franzela soaks in cold milk until it is completely absorbed. Crush the brain together with the unsalted bagel, add the butter with the onion and the mushrooms, the finely grated Telemea cheese, unsalted, sour cream, egg yolks, dill, pepper, flour, 1/2 teaspoon of salt and mix well. The egg whites, whipped cream, are lightly mixed with the composition, with the goal, by overturning, and are poured into a stainless steel tray, long and narrow or in two shorter trays, well greased with solid margarine and lined with breadcrumbs. Bake the pudding in the pan with hot water for about an hour, in a well-heated oven. After 30 minutes, if the pudding browns too much, reduce the heat or cover the trays.
Serve hot, sprinkled with Parmesan cheese.
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