Traditional recipes

Glazed veal meatballs

Glazed veal meatballs

  • 800 gr boiled veal (left over from soup)
  • 4 boiled carrots
  • 1 zucchini
  • 2-3 tablespoons butter
  • 3 tablespoons breadcrumbs
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons finely chopped parsley
  • 2 eggs
  • for glaze:
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon hot pepper or any other spicy sauce
  • 1 tablespoon sesame seeds
  • pt served: basmati rice

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Glazed veal meatballs:

Boiled veal, cut into pieces, chop or chop with a food processor. Add butter, salt and pepper and finely chopped parsley. Mix with the robot. Put the meat in a separate bowl. Put boiled carrots and diced zucchini (raw) in the bowl of the robot. Chop the vegetables, add over the meat, eggs, paprika, breadcrumbs, salt and pepper if needed. Mix, form meatballs with wet hands, put in the large tray of the stove lined with baking paper. Let it rest for 15-20 minutes. Place the meatballs in the oven at 180 degrees for 20 minutes or until golden brown on top. Meanwhile, prepare the icing: mix all the ingredients, and grease the baked meatballs with a brush. Bake for another 5 minutes. We served them with a simple garnish of basmati rice. Good appetite!!!


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Chiftele à la Arhi

You know I'm greedy. When I saw at Arhi the clip in which he prepares the meatballs (and tells them in a special way) I knew, I felt that I had to make them too. Because the man has the gift of storytelling - and I, while watching him, smelled in my nostrils the scents of Bucovina's roasts.

ingredients (as I used them)

  • 500 gr pork (fat cutlet, boneless)
  • 500 gr veal (leg)
  • 4 green onions
  • 5 cloves of garlic
  • 100 gr pesmet
  • 2 eggs
  • 1 bunch of dill
  • 2 potatoes
  • salt pepper
  • oil (for frying)

I preferred to chop my own meat, with a village & acircr. Mai & icircnt & acirci, on the pork one.

In an bowl, I mixed the meats, the two potatoes (peeled and grated), finely chopped green onions, crushed garlic, breadcrumbs, the 2 eggs and dill - also chopped.

I mixed everything with m & acircna, musai with m & acircna. & Icircndlongat, to stir like the world.

Then I added salt and pepper and mixed again. When it was homogenized, I pressed with my palms to let the air out.

I made some bigger balls. I didn't give them flour, because I have a problem with toast.

Then I fried them in a frying pan with hot oil. I & icircntors them, I made sure they penetrated well (because I told you, I made them big).

I took them out into a bowl, let them run out of oil.

Next to them, I made some simple baked potatoes with a little rosemary.

They reminded me of my childhood meatballs, the smell of my mother's kitchen. They were great. Good appetite :)

Cookies glazed with chocolate and strawberries

Cookies glazed with chocolate and strawberries from: margarine, sugar, honey, eggs, cinnamon, flour, starch, cocoa, salt, vanilla sugar, walnuts, strawberries, household chocolate.


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  • 250 g margarine
  • 100 g brown sugar
  • 2 tablespoons liquid honey
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  • 1/2 teaspoon cinnamon
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  • a pinch of salt

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For decoration:

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  • a few big strawberries
  • 50 g dark chocolate
  • 50 g white chocolate

Method of preparation:

Prepare the dough like this: Margarine, at room temperature, cut it into cubes, then mix it with a pinch of salt, sugar and honey until you get a creamy mixture.

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  • 100 g butter
  • 25 g fine corn
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  • 25 g powdered sugar
  • 50 g coconut

For the glaze:

To be served:

Method of preparation:

Mix the soft butter with the cornstarch, then add the flour, sugar, coconut and mix with your fingers, forming small steaks by hand.

Place in the baking tray lined with baking paper and press with the back of a fork.

For the icing, mix the sugar with the egg whites and, when it has become a paste, add 5-6 drops of lemon juice.

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2 not too big cakes should come out of the dough. Divide the dough in 2, spread a large sheet and add apples spreading all over the surface. Roll the sheet a little tighter and cut in two the roll that you will weave in 2, carefully put it in a tray lined with paper and a little oil. Put the sliced ​​almonds on top and grease the cake with a beaten egg. Bake at a temperature of 180 degrees for 40 minutes. Grease with icing when removed from the oven and it is a little softer. Good appetite!


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First, finely chop the onion and parsley and mix them well with the meat then add salt, pepper and cinnamon (be careful, not much, a teaspoon tip, because it has a strong taste and aroma).

Sliced ​​tomatoes are placed in an ovenproof dish greased with butter or oil. The second onion is cut into small pieces and placed over the tomato slices.
From the meat dough, large meatballs are formed with the greased hand and placed on top of the onions and tomatoes in the bowl. Bake at 180 degrees until the meat is cooked through.

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Beef recipes. Our selection of delicious beef dishes.

Beef is also commercially available under the name of beef. Under this name it is understood that beef can also be found. It is good for the chef to know what the differences are between one and the other.

Beef, for example, is bright red and tangy to the touch. The ox is a little harder, more consistent to the touch, because the animal has been put to work and its muscles have developed more.

Beef and beef have fat and marrow white-yellow, marbled, with large cells. They have a pleasant and strong taste and smell. Bull meat, for example, is very difficult to find in stores. It is good to know that it has a dark red color, with blue reflections, it is strong, with thick fiber, white fat and masculine scent. It is used in the sausage industry as a good binder.

Also included in the beef category is veal. If the animal was fed only milk, then the meat that comes from it will have a pale, whitish color and a raw appearance. Veal fed with grass has a changed color. It's pink, but still raw. In general, it is soft to the touch, with a clean, white-yellow fat, with a raw smell and a slight smell of milk, with a pink bone marrow. Calves up to one year old are also called calves. Beef has a suitable consistency. It is light red, with a white fat, slightly yellowish, marbled. It has a smell and taste specific to the young animal.

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Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.

Video: Σουγάνια Μυτιλήνης κρεμμυδοντολμάδες - Konstantinas kitchen (January 2022).