Cabbage Leaves or Grape Leaves Cigar
Accompany Homemade Cottage Cheese see below
Ingredients:
1 fresh white cabbage, very large, very heavy, or
15 grape leaves.
1 cup of ground duck duck, or the meat of your choice, tighten well.
½ cup of well-washed dry rice, without any water.
2 bouillon tablets
1/2 liter of homemade tomato sauce or 1 can of tomato sauce with 3 cans of cold water
Spices:
1 large grated onion
2 garlic cloves (if it is old) without the crumbly mince
1 pinch of nutmeg
1 pinch of ground bay.
1 teaspoon grated ginger
½ fingered seedless minced pepper
2 tablespoons minced fresh mint. (optional)
1/2 tablespoon of salt.
1 cup chopped parsley.
Way of preparing:
Wash the cabbage, remove the leaves carefully, cutting with a knife. Cut some of the thick stalk.
Put the cabbage leaves to cook in a large cauldron, that is, only to wither. To reserve.
Season the meat with the salt, let stand for 30 minutes.
Then mix the washed and very dry rice without any water.
If you need to dry it on a clean cloth napkin.
Add onion, garlic, mint, ginger, pepper, ground bay leaf, pinch of nutmeg and chopped parsley
Stuff the cabbage leaves not too tight.
Do not forget that the rice grows.
Fold the sides and then wrap it up like a bundle.
Put the rolls in a large pan, side by side, on top in the cold tomato sauce or the already dissolved broth.
Approximately ½ liter of sauce, or even cover the rolls.
Let it simmer until boiling. Cover the pan, lower the heat, leave to cook for 30 'to 40' minutes, or even double in size.
If necessary complete with hot water to finish cooking.
Single dish - serve only with salad. Cress, cherry tomatoes,
Or finely chopped endive with cherry tomatoes, and raw grated carrot.
It can accompany curd cheese or curd and fresh fruit, pineapple, mango, apple, papaya, and others.
Homemade cream cheese
Ingredients:
500 grs. Of fresh ricotta minced in small pieces
200 grs. Of margarine in tablet, cut into small pieces
250 ml boiled and hot milk
1 tablespoon salt
Way of doing:
Boil the milk in a medium pan, throw the pieces of margarine and let it melt.
Turn off the heat and add the ricotta.
Put half of that mixture in the blender, beat for 5 minutes, then slowly add the rest of the ingredients until finished.
Put the salt, beat for another 5 to 10 minutes or until smooth cream without lumps.
Put in glass pots with screw cap, or white capped tuperware, take the refrigerator for 12 hours, or until it hardens.
If you like you can change the flavor of the curd by placing olives, aliche, ground pickes, or boiled eggplants seasoned, or red peppers or fresh herbs, parsley, mint, basil, or oregano chopped very small.
Each taste in separate pot.
Accompany Homemade Cottage Cheese see below
Ingredients:
1 fresh white cabbage, very large, very heavy, or
15 grape leaves.
1 cup of ground duck duck, or the meat of your choice, tighten well.
½ cup of well-washed dry rice, without any water.
2 bouillon tablets
1/2 liter of homemade tomato sauce or 1 can of tomato sauce with 3 cans of cold water
Spices:
1 large grated onion
2 garlic cloves (if it is old) without the crumbly mince
1 pinch of nutmeg
1 pinch of ground bay.
1 teaspoon grated ginger
½ fingered seedless minced pepper
2 tablespoons minced fresh mint. (optional)
1/2 tablespoon of salt.
1 cup chopped parsley.
Way of preparing:
Wash the cabbage, remove the leaves carefully, cutting with a knife. Cut some of the thick stalk.
Put the cabbage leaves to cook in a large cauldron, that is, only to wither. To reserve.
Season the meat with the salt, let stand for 30 minutes.
Then mix the washed and very dry rice without any water.
If you need to dry it on a clean cloth napkin.
Add onion, garlic, mint, ginger, pepper, ground bay leaf, pinch of nutmeg and chopped parsley
Stuff the cabbage leaves not too tight.
Do not forget that the rice grows.
Fold the sides and then wrap it up like a bundle.
Put the rolls in a large pan, side by side, on top in the cold tomato sauce or the already dissolved broth.
Approximately ½ liter of sauce, or even cover the rolls.
Let it simmer until boiling. Cover the pan, lower the heat, leave to cook for 30 'to 40' minutes, or even double in size.
If necessary complete with hot water to finish cooking.
Single dish - serve only with salad. Cress, cherry tomatoes,
Or finely chopped endive with cherry tomatoes, and raw grated carrot.
It can accompany curd cheese or curd and fresh fruit, pineapple, mango, apple, papaya, and others.
Homemade cream cheese
Ingredients:
500 grs. Of fresh ricotta minced in small pieces
200 grs. Of margarine in tablet, cut into small pieces
250 ml boiled and hot milk
1 tablespoon salt
Way of doing:
Boil the milk in a medium pan, throw the pieces of margarine and let it melt.
Turn off the heat and add the ricotta.
Put half of that mixture in the blender, beat for 5 minutes, then slowly add the rest of the ingredients until finished.
Put the salt, beat for another 5 to 10 minutes or until smooth cream without lumps.
Put in glass pots with screw cap, or white capped tuperware, take the refrigerator for 12 hours, or until it hardens.
If you like you can change the flavor of the curd by placing olives, aliche, ground pickes, or boiled eggplants seasoned, or red peppers or fresh herbs, parsley, mint, basil, or oregano chopped very small.
Each taste in separate pot.
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