Traditional recipes

Salted pancakes stuffed with liver, mushrooms and baked turkey breast

Salted pancakes stuffed with liver, mushrooms and baked turkey breast

Prepare the filling: clean the onion, mushrooms and cut into small pieces, wash the pepper and cut into small pieces. The turkey breast is cut into pieces, the livers are washed and cut into pieces. Heat oil, pepper and sauté in a saucepan, then add the turkey. Let it fry until it becomes white, add the livers and mushrooms. Add another 150 ml of water and let it boil until the water decreases. When they are well cooked, add the tomato paste, mix, let it boil, add salt and pepper, add the chopped greens and a teaspoon of herbs from Provence. Let it boil and turn off the heat.

We make the pancakes and keep them warm.

When we have finished the pancakes, we take each pancake, put the filling and roll them so that the stuffing does not come out on the sarmale. au gratin for 20-25 minutes. When ready, serve hot.


Sweets of all kinds

250 g mushrooms (I had pluerotus)
1 large onion
1/2 clove garlic
2 cups tomato juice
salt and pepper
greenery

Finely chopped onion, cook over low heat in a few tablespoons of olive oil. Add the finely chopped mushrooms or cut into larger pieces, depending on each person's preference. I chopped them into small pieces, because my family didn't even know they ate mushrooms :)))

Cover the pan with a lid and let it boil until all the juice left by the mushrooms decreases. Pour the tomato juice, mix and season to taste with salt and pepper, then add the washed and cleaned livers.

Cover again with the lid and let it simmer until the juice decreases, and the sauce reaches the desired consistency. Before the end, when there is still juice in the pan, put the chopped garlic and mix well. The smell will definitely make you look forward to sitting at the table. :)))

At the end, sprinkle with finely chopped greens and serve with your favorite garnish. This time, although polenta is usually present, we opted for pasta.

The pasta is boiled and drained of water, I put them in a pan and I stirred them in a little butter and garlic.


Nely`s Blog

INGREDIENT:
1 package of BELLA puff pastry (800 gr)
500 gr mushrooms
1 chicken breast
2 onions
grated cheese
1 or
salt

PREPARATION:
Thaw the pie sheets at room temperature. Meanwhile, cut the chicken breast into cubes and fry in a Teflon pan greased with a little oil. After frying, take it out on a plate and set it aside. In the same pan, fry the finely chopped onion and sliced ​​mushrooms in a little oil. Put the lid on the pan and let it boil for about 20 minutes in the water left by the mushrooms. When all the water decreases, turn off the heat and let the composition cool, then mix with the chicken breast, grated cheese and salt to taste. After the dough has thawed, spread the sheets (not very much) with a spatula, then cut into squares and put on each square one tablespoon (two) of the mushroom composition. Bring the corners in the middle of the square over the filling and glue by twisting. Grease the packages with a beaten egg, put them in the tray on baking paper and put them in the oven.
Serve hot or cold with tomato and cabbage salad. and so on


Nely`s Blog


INGREDIENT:
1 chicken breast
1 kg of mushrooms
2-3 onions
200 gr of sour cream
250 gr of cheese
6 eggs
2 tablespoons flour
oil
vegetate
salt
margarine and breadcrumbs for greased and lined tray

PREPARATION:
Put the stewed chicken breast in a Teflon pan. When ready, remove from the heat and set aside. The mushrooms are cleaned, washed and sliced. Finely chop the onion, put it in 2-3 tablespoons of oil, then add the sliced ​​mushrooms. Cover with a lid and leave on the fire until the water left by the mushrooms drops by half. Take 2 tablespoons of sour cream, mix with flour and add to the mushroom composition, stirring constantly so as not to become lumpy. Match the salt and vegeta and remove the pan from the heat. Grease a tray with margarine and cover with breadcrumbs, place the diced chicken breast, then the mushrooms and grate the cheese on top. Beat eggs with the remaining cream and pour over the composition in the pan. Put it in the oven and keep it until it browns a little on top, about 25-30 minutes.
GOOD APPETITE!


Ala's Cooking





Ingredient:
5 large lasagna sheets
2 pieces chicken breast
250 gr mushrooms
2 green onion threads
150 gr cheese
chicken seasoning
curry, oregano
pepper, buoy
S.O.S:
1 onion
6 cloves of garlic
100 ml broth
1 tablespoon pepper paste
green parsley
basil
salt, pepper, paprika

Cut the chicken breast into cubes and fry in a little olive oil. When it starts to brown, add the green onions and mushrooms. I had pleurotus fungi. Season.
For the sauce, finely chop the onion and put it to harden in olive oil. Add the broth, the garlic given through the press and water. Bring to a boil, then add the spices and chopped parsley. Leave it on the fire for another 5 minutes.
Grease the pan with sauce and make layers of lasagna sheets, sauce, chicken breast with mushrooms, grated cheese. Pour the rest of the sauce on top. Leave it in the oven for about 20 minutes, then sprinkle with grated cheese and leave it in the oven for another 5 minutes.


Baked salted pancakes stuffed with liver, mushrooms and turkey breast - Recipes











The first time I ate a delicious stuffed chicken at my mother-in-law's and since then I've been thinking about it.

Yesterday, on my birthday, I didn't miss the opportunity to make it, I called my mother-in-law to ask for her recipe and I started working.

  • 1 chicken (1500 gr), 500 gr chicken liver, 1 bunch of parsley, 4-5 tablespoons olive oil, 1 glass of water, 1 glass of white wine, spices: salt, pepper, thyme, oregano, basil, ginger , nutmeg, allspice, bay leaves, Provence greens.

I washed the chicken very well, cut off the ends of its wings and put it in a pot of boiling water for 10 minutes. I did this operation to get the blood out of it.

I boiled the livers and let them cool. I finely chopped them, as well as the greens. I mixed them with 2 tablespoons of olive oil, salt, pepper, thyme and oregano.

I washed the chicken very well again, filled it with liver and placed it in a pan greased with oil.

I greased it with a little olive oil, I seasoned it with all the above. In the tray I added water and 1/2 glass of wine.

I put the tray in the oven and left it on the fire for 1 hour and a half. Halfway through baking, I sprinkled the rest of the wine.

I can't describe in words how good it is, it's best to test it and you will be convinced.

We serve it with any garnish we want. I didn't make the garnish for him because I had other goodies at the table. It goes great with donuts or cucumbers in vinegar.


Baked salted pancakes stuffed with liver, mushrooms and turkey breast - Recipes






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It's time for a sarmale recipe on my blog. And because we are fasting, I present the recipe for fasting sarmale with rice and mushrooms.

Although I kept making sarmale on various occasions, they never got to be photographed and blogged. Until now when I decided it was their time and there was no point in postponing them.

  • 2 medium sauerkraut, 400 g rice, 10 mushrooms, 1 red onion, 2 white onions, 1 carrot, 1 red pepper, tomato juice (about 1 liter), salt, peppercorns, bay leaves, marjoram, oregano, thyme, paprika, dill.

I finely chopped (with the robot) onions, carrots, peppers.

I put them to harden in a little oil and when they softened I added the mushrooms cut into small pieces.

When the vegetables became soft, I put the rice, the spices (salt, marjoram, oregano, thyme, paprika) and a cup of water. I stirred constantly so that it didn't stick, and towards the end I added 300 ml of tomato juice and finely chopped dill.

I then let the composition cool for 30 minutes.

During this time I prepared the cabbage leaves for the filling. I unwrapped each one lightly, cut their stalks and put them in a plate on top of each other so I could easily handle them when filling.

When the composition with rice and mushrooms cooled, I moved on to the more meticulous part, that is, I started to form the sauerkraut.

On one edge of the cabbage leaf I placed a spoonful of filling, I rolled the sheet in half, then I pulled the edges over the already formed wire and I rolled it to the end (I didn't squeeze them very hard because the rice swells at boiling) - see photo above.

I made some bigger cabbage rolls because I don't like to care too much about them. If, however, the cabbage leaves are very large and we do not want giant sarmale, we cut them in 2.

In the pot in which I boiled the sarmales I put a row of chopped cabbage (that is, the smaller leaves next to the back).

I then placed the stuffed cabbage on the edge of the pot in layers. In the middle where there was an empty space, I also filled it with finely chopped cabbage. I put the same on top.

I added tomato juice (about 600-700 ml), sprigs of green dill, peppercorns and bay leaves.

I filled it with water and boiled it on the right heat. I had the sauerkraut I bought and it was a little sour and a little salty so I filled it with boiling water only. If the cabbage is not salty or sour we can fill it with cabbage juice.

I left them on the fire for approx. 2 hours, it's good to taste and see when the cabbage is well cooked.

I don't know how many sarmales came out that I didn't count, but there were quite a few for us.


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I know you'll say we usually serve pancakes as dessert with different fillings, but we also like those sarate (galette)filled with what goes through our heads.
Now I tried with livers and mushroomsand they came out very tasty, savory, perfect I would say, but also full, let's not forget.
The recipe is made quickly, especially if you have the pancakes already prepared.
I served the pancakes in two ways: as such and with a tomato sauce. you choose how you like best!


We need :

- for pancakes:
2 eggs
700 ml of mineral water
250 g white flour

salt

- for the filling
400 g sliced ​​boiled mushrooms
150 g of chicken liver
150 g minced meat
2 eggs
1 onion
100 ml sour cream
1/2 red bell pepper
a few small pickled onions
thyme
dill
1 tablespoon flour
3 tablespoons oil
green parsley
salt
pepper

- for the tomato sauce
400 ml tomato broth (homemade)
100 ml white wine
100 ml soup
salt
pepper

- for gratin
150 g smoked cheese
3 tablespoons breadcrumbs
2 eggs
100 ml liquid cream
a little butter

The recipe I will present is of some pancakes fine and aerated, and their secret lies in the use of mineral water.
Beat eggs with a little salt, add flour and mineral water and mix to obtain a homogeneous dough. It should come out a little more consistent, like a thin cream.
Then bake the pancakes in the pancake pan, putting two drops of oil in it at first, let it heat up and then put the dough in a pan with a small polish. Bake on medium heat on both sides, the pancakes, then place on a plateau, one on top of the other. No other oil is needed.


Finely chop the onion filling then brown it over low heat, in a little oil. When it becomes glassy, ​​add the minced meat and heat it until it is no longer lumpy.


Peeled and halved livers, brown them in a little thyme oil.
When they are ready, take them out of the oil and keep them warm.

Heat the chopped mushrooms a little in oil, together with the diced red pepper.
Add the small white peppers, heat them a little and sprinkle a little parsley and green dill on top.


Beat the eggs well with the cream, add the flour and mix them well and then season them.
We prepare a larger bowl in which we will mix the filling.


Put in the bowl the fried and finely chopped livers, the fried minced meat, the mushrooms, the greens and the eggs with sour cream.
Mix them to mix well and season them if necessary.

With this composition we fill the pancakes and fold them as seen in the picture, we bend the top over the filling, then the sides and roll the pancake.


Put all the filled pancakes in a bowl that goes in the oven, greased with butter and sprinkled with breadcrumbs.
Eggs for gratin beat them in a bowl in which we then add the cream and pour the composition over the pancakes in the bowl.


Sprinkle the breadcrumbs on top and grate the cheese and place a few pieces of butter on top.
Put the dish in the preheated oven and let it gratinate for 40 minutes until it browns on top.


In the meantime we are preparing Sosúal of tomatoes. Put all the ingredients in a saucepan to boil (if you like you can add a bay leaf) and let it boil for 10-15 minutes, until it drops a little.
The hot tomato sauce is not poured into the bowl, as it softens the pancakes, but everyone puts it on their plate when they start eating.

Now you can choose the option in which to serve the pancakes stuffed, with or without tomato sauce.
If it is without sauce then, if it pleases you, you can add a little sour cream when serving.
I assure you that they are delicious!
Great appetite to have !