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Stuffed boats and fried sausages

Stuffed boats and fried sausages

The boats prepared in this way can be served alone, either as a fasting dish or for vegetarians.
To those who love meat, I can add fried sausages, or anything else, like me.

  • -8 pcs. suitable zucchini
  • -2-3 tablespoons of preferred rice
  • -1 small box of canned mushrooms
  • -1 small can of peas
  • -1 red bell pepper + 1 green
  • -1 link of green onions
  • -3 peeled canned tomatoes
  • -2 hard boiled eggs
  • -1 or raw
  • - salt, pepper, parsley

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Stuffed boats and fried sausages:

Zucchini (zucchini) are washed and a sole is made on one side (for stability). On the other side, dig carefully until some boats result. The resulting core is finely chopped. The red and green peppers, onion onions, all finely chopped, together with the core are placed in oil with a little water. Do not let it soften too much.

Then drain and add the peas, chopped mushrooms, 2 chopped eggs and julienned tomatoes, along with the raw egg that binds them. Fill the boats with the resulting paste. These are placed in a bowl, over which is added the sauce resulting from the destruction of vegetables, plus a little mushroom sauce and a glass of white wine.

Put everything in the oven for gratin. When serving, add chopped greens.

Stuffed boats and fried sausages - Recipes

Even if the winter holidays have passed the taste of delicious homemade sausages, which most of us ate with pleasure at the festive Christmas table, we still have "imprinted" on the tongue. And to give you a good enough reason to fondly remember the holidays we recently passed, today we will cook homemade sausages together.

Whether we choose to eat them dry or fresh, or raw or smoked, homemade sausages impress the tastes of each person. If you choose to make sausages at home, you will have the advantage of making them exactly to your taste, so today I will present you one of my favorite recipes for homemade sausages.

In order to be able to prepare some homemade sausages "as a book" you have to use fresh and quality ingredients, you have to "dose" the right amount of ingredients correctly, you have to have the right mats and last but not least you have to dry or smoke them correct.

By carefully following the steps below you will be able to make some extremely tasty homemade sausages, even if you have not made this culinary preparation before and even if you do not have enough experience in the kitchen.

At first you have to put the mats in a bowl of water for about 30 minutes, this way the mats will soften and leave the salt they have extra.

Attention: if you do not let the mats soak, they will break and will be very difficult to enter the special tube of the sausage making machine.

While the mothers are "soaking", we have to prepare the meat for the sausages.

Put the meat in a bowl, then add: salt, pepper, thyme, paprika, crushed garlic and optional chili flakes.

Stir until the whole composition is homogenous and then let it "breathe" a little and the spices "settle".

Next we take the mats from the water and put them on the cylinder of the machine to make sausages, and at the end of the mat we make a knot. The composition for the sausages must be put in the mincer and then evenly in the mate.

When we finish filling each mat, we must not forget to knot it on the other side, in this way the composition will not come out of it. Repeat this procedure until you finish the whole composition made of pork.

After we finish making all the house sausages, we can keep them in the wind, in salt or in smoke, depending on our preferences. In this way the meat will not spoil and can be stored for a long time.

Homemade sausages can be cooked on the grill, on the stove, in the pan or in the oven, depending on everyone's preferences. They can be consumed with any type of garnish and can be arranged on a plate (or on a plate) using our imagination.

Put the meat in the car, put it in a large bowl or in a bowl. Add salt, pepper, crushed coriander, allspice and strained juice from a clove of garlic.
This is done as follows: take a little meat soup, from the juice in which the pig's head is boiled for the drum or make a special soup for this purpose. Grind a clove of garlic, put in a bowl with hot soup. This strained juice is put little by little in the meat, which is kneaded with your hands like a dough.
Wash the mats well, shave them upside down, wash them well again and let them sit in cold water. Prepare the mincer, remove the box and the sieve, put the sausage filling tube, pull the mat, wrinkling it, that is, squeezing it all on the tube. Put meat in the car.
Hold the mat from the beginning with your left hand. Turn the crank and the sausage begins to fill. After a few centimeters it does not need to be held. Twist, that is, interrupt the sausage and then continue. This gives the sausage the desired length. It is usually about 15 cm.
When the sausages are ready, they are placed outside, on a wooden bar, to be tossed.

CASA RETETE: Spicy homemade sausages, in Italian style!

Sausages and especially those homemade … ..Mmmmmmmmmmmmmmmm what goodness, isn't it? Made from any kind of meat, smoked or fresh, spicy or sweeter, more or less garlic… .and the list goes on with all kinds of sausages, some tastier than others

I like homemade dishes , except for the bloodstains, I never liked them, although drums or lebar with blood are always made in the Galati area…

When I first came to Italy and tasted the sausages, I liked them a lot, they have a special aroma, different from that of our sausages. Now, my husband rarely eats garlic, it hurts, so these sausages they are welcome. When we do sausages , we do now both in Italian style and in Romanian style. Even in Italy, we make homemade dishes, bread, all kinds of preserves and pickles. We are still Romanians

These sausages they have very little garlic, but they are spicy, slightly sweet, with a special aroma. Let me tell you better recipe

Baked Sausages in the Oven

Roll the fresh sausage threads as tightly as possible in a circle.

Fix with the help of several skewer sticks, stuck in the cross through sausages.

Transfer to a tray lined with baking paper.

Sprinkle with garlic, sage and rosemary slices, to taste.

Put in the preheated oven, on the right heat (180 degrees) until they are done and nicely browned, turning them a few times. Be careful not to fry / dry them too much.

Serve immediately. Simple or next to the favorite garnish and salad / pickle.
A very simple recipe, but very delicious, which gives any type of sausage a special taste.
My sausages were thicker, but I still "pulled them up" and breaded them well.

Prepare them at least once and you will see that you will remain a fan of these sausages.

Peaches filled with cream recipe step by step

Peaches filled with cream recipe step by step. The recipe for tender and delicate peach or apricot cookies, filled with fine cocoa cream or chocolate with rum and walnuts. How to make and color stuffed peaches? What dyes do we use and in what quantity? What cream do peaches fill with?

These peaches with cream, together with stuffed nuts they are certainly among the most popular cakes of the Romanians. But not only theirs & # 8230 In areas with a predominantly Hungarian population (Transylvania) and in Hungary these stuffed peaches they are traditionally made at weddings, being among the cakes that are given as a gift to guests when they leave home for the wedding (lagzis barack, lakodalmas barack).

Their origin is in Renaissance Italy & # 8211 fake peaches to alchermes. They are traditionally filled with vanilla cream, chocolate or jam. The specific reddish color is given by Alchermes liqueur & # 8211 an aromatic liqueur with cloves, cinnamon, etc.

These stuffed peaches are durable (physically and over time) and easily transportable. They can be made many days before, being even better after a few days, after they become friends with the cream and freeze.

Preparing these homemade peaches she is quite meticulous. The dough is prepared simply but then portioning (per gram) and forming balls, baking, scooping, filling and coloring are stages that require time and attention.

The good part is that we can bake the peach shells many days before the Holidays or other events, they last in the pantry for a month (unfilled). However, I recommend that you dig them immediately after baking because they will harden in a few days. No matter how hard they harden, they will become tender again, filling the soup with cream and coloring with syrup.

From the quantities below we obtained 22 pieces of peaches filled with cream with approx. 5.5 cm in diameter (filled). I don't like the monstrously big ones because you get tired of one and you can't eat other kinds of cakes. Peaches should be two mouthfuls: bite once and then liquidate what is left.

Eggplant boats stuffed with vegetables and meat

A wonderful recipe with Eggplant from Authentic Taste came out. Eggplant carefully chosen exactly: long, sweet, seedless and whitish. If you want to consult the entire list of vegetables that Gust Autentic can deliver directly to your home, enter this link.

I prepared them stuffed with the ingredients available at home, namely: homemade pork sausages that I peeled, green onions, celery stalks, red bell peppers, tomato puree (mashed potatoes), mozzarella, basil.

The quantities were as follows for 4 servings:

  • 2 eggplants
  • 4 pieces of homemade sausages about 3 cm each
  • a quarter of large red bell peppers
  • a large green onion
  • 3 celery stalks (celery)
  • 1 cup mashed tomatoes
  • a few sprigs of freshly grown basil at home in pots
  • 125 grams of mozzarella
  • 2 tablespoons olive oil
  • salt and pepper to taste

Wash all vegetables. Cut the eggplants in half lengthwise and remove the pulp with a spoon as in the pictures, then finely chop the core.

Preheat the oven to 180 degrees Celsius and place some baking paper in a tray.

Sprinkle the hollowed eggplants with salt and leave them for about 10 minutes while you chop the onion, pepper and celery in small cubes. Collect liquid in the hollow eggplants that you remove by dabbing with a paper napkin.

Put the eggplant in the oven to bake a little while you take care of the filling.

Allocate a small piece of sausage for each half of the eggplant. Peel a squash, grate it and squeeze the juice. You can replace it with minced meat.

In a non-stick pan, heat the 2 tablespoons of olive oil and sauté the onion, pepper, celery and eggplant core. I say simmer, not harden because you don't need to add too much oil, the sausages will leave fat, so add a few tablespoons of water to the pan over the vegetables and let them soften for a few minutes. Then add the sausages, mix for 1 minute and pour the tomato puree. Taste even more seasoned with salt and pepper if needed. Let it boil over medium heat for about 10 minutes.

Fill the eggplant boats with the meat and vegetable mixture and sprinkle freshly chopped basil on top.

Bake for 35 minutes and 10 minutes before the cooking time expires, break the mozzarella into pieces and add it over the eggplant to melt nicely.

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