Traditional recipes

Lentils-classic Spanish recipe

Lentils-classic Spanish recipe

Posted by Ade200 in Vegetable Food
10 Jun 2012 | 6428 views

Although it used to be present in our country, now we are rediscovering it. It is widely used in Spain and France, so let's be inspired by their gastronomic culture!

Ingredients

  • ¼ kg of lentils
  • 1 spicy Spanish chorizo ​​/ sausage
  • ½ cup of ham / pork ham, smoked
  • 1 large onion
  • ½ cup of olive oil
  • 1 glass of cooking wine (optional)
  • 1 bay leaf
  • 2 large carrots
  • 3 medium potatoes
  • 2 cloves of garlic
  • 1 dose of saffron (optional)
  • salt and pepper to taste

Method of preparation

Soak the lentils for 30 minutes. Meanwhile, cut the ham into cubes, chorizo ​​into slices, carrots into thin slices and potatoes into quarters.

Drain the lentils and place in a saucepan, covering with cold water. Bring to the boil; when it starts to soften, add the rest of the ingredients: carrots, potatoes, meat, saffron, bay leaf, wine.

Finely chop the onion and fry in a pan with a little oil. Cut the garlic and add it to the onion, hardening until translucent. Add to lentils, salt and pepper.


VARIANT 1 (vegetarian):

To the above recipe can be added: turnips, kidney beans, red and green peppers. If you are a vegetarian, stop eating meat. When serving, sprinkle your favorite greens. I put parsley!

VARIANT 2: For those who prefer bacon or ribs and other types of sausages, this can be done by frying them a little earlier.

In Venezuela there is no laurel, but a lot of coriander. Before extinguishing the fire, add a little cumin powder.

If you liked our recipe "Lentils-classic Spanish recipe" don't forget to review it.

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Comments (7)

Posted by rocsi_1612

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Comments

on 10.06.2012, 20:37
I think she's very good

on 10.06.2012, 21:12
I only ate lentils in cream soup. I like this food ... so it must be tried!

on 10.06.2012, 21:27
I've never eaten lentils, but they look great on you

on 10.06.2012, 21:52

on 11.06.2012, 00:26
like

View all comments (7)

Comments


Garlic soup, like Chefs with knives. The classic recipe

Garlic is one of the most popular spices, being also a powerful antibiotic, but also a cholesterol regulator. Garlic is a good remedy for colds, flu, sore throats. It stimulates the body's immune system, due to its sulfurous components and essential oils.

It is a good antiseptic, antimicrobial and antibacterial for both internal and external. Garlic is traditionally used to fight respiratory infections. Garlic aromatic compounds dilate blood vessels, relax circulation.


Classic Easter

1. Prepare a yeast mayo from the yeast that is crushed and mixed with 3-4 tablespoons of warm milk, 50 g of flour and 50 g of sugar. Stir and allow to form blisters.

2. Pour in the middle of the flour and mix gently. Add 250 g sugar, the rest of the milk, 7 whole eggs, a pinch of salt, grated lemon peel, 100 g raisins, a sachet of vanilla sugar. Mix and pour alternately Delma margarine for baking and cooking melted, but not hot. Stir and knead for 20 minutes. Cover with a napkin and let rise for an hour in a place away from currents. The cheese is mixed and mixed with 300 g sugar, cream, 100 g raisins, 3 eggs and semolina.

3. Grease the pan with margarine. From the raised dough, break a piece the size of an orange, spread it and place it on the bottom of the tray. From the dough, stop a piece from which the cross will be woven. The rest is shaped in the form of a roll that is placed in the tray, taking care to keep the middle of the tray empty. Put the cheese and place the knitted dough on the cross.

4. Leave the tray like this for another 10 minutes and then put it in the oven for 45-50 minutes. Allow to cool in the pan.


Rice pilaf

We've all eaten rice pilaf at least once in our lives. It is a filling, healthy and extremely easy to make dish.

Pilaful is a rice-based food that often contains vegetables and / or meat. Pilaful is a food found in many parts of the world: the Balkans, East Africa, Latin America, the Middle East, South Asia and more.

The word 'pilaf' comes from the Turkish language, where it was originally written 'pilav'. The oldest pilaf recipe comes from the Persian area, from the tenth century. Avicenna, one of the most famous writers, mathematicians and physicists of the time, wrote in one of his medical science books how to prepare several pilaf recipes, according to Wikipedia.

Each country has its own pilaf recipes, which are more inventive and tasty. In Romania, a recipe you can never fail is the classic pilaf, flavored with salt, pepper and hardened onions.

Below is a delicious rice pilaf recipe that goes great with all sorts of steaks.


Time and method of preparation

Preparation time: 5 minutes

Method of preparation:

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  • Season with salt and pepper to taste.
  • Decorate the glass with a slice of lemon / lime and a stalk of celery, inserted vertically into the glass.

Also as a topping you can use half a pickle, a slice of bacon, a slice of raw cucumber or pepperoncini. Here is the combination that the famous Jamie Oliver chooses to prepare a Bloody Mary:


Gooseberry jam (bische, cosmetics) classic recipe

Gooseberry jam (bische, cosmetics) classic recipe. Aromatic jam of red, green or yellow gooseberries. How to make jam, bische or sour jam? Gooseberry recipes. Homemade jam recipes.

I have a few gooseberry bushes in the garden because I love sour fruits. In the first year I had a bush of green gooseberries that turned yellow when ripe and a bush of red gooseberries. I think they liked it and they ate it, so after a few years, we have 2 big bushes of pink gooseberries.

Gooseberries are known to us under several names: gooseberries, gooseberries, gooseberries, gooseberries, etc. The names agriš or bische come from the Hungarian language (egres, büszke, piszke). In other languages ​​gooseberries are called: Stachelbeere (German), Gooseberries (English), gooseberries (Italian), mackerel gooseberries (French), gooseberry or gooseberry (Spanish). More details about gooseberries and their varieties can be found here. (image source)

In Transylvania and Banat gooseberries are very popular (like rhubarb or rosinchinele, ribizli) and are used both in the preparation of salty dishes (gooseberry soup, gooseberry sauce) and sweet ones (jam, cakes). I leave you with other ideas of kinds of gooseberries at the end.

After I had had enough of the gooseberries picked from the yard, I also put 4 jars of jam for the winter. It is a sweet and sour delicacy with a rough color.

From these quantities results 4 jars of 330 g of gooseberry jam.


Fluffy cake with walnuts - the classic recipe

  • Walnut Cake (Maria Matyiku / Epoch Times) Walnut Cake

Rich in aromas of walnuts, vanilla and lemon, with a tender and fluffy texture and a wonderful taste, cozonacs are the pride of skilled housewives. Although there are a multitude of tried and tested recipes, techniques and secrets learned or passed down from generation to generation, the flavors and ingredients are chosen to suit everyone's taste. Starting from the basic ingredients: flour, yeast, eggs, milk, butter / oil, you can add a variety of flavors: lemon, orange, vanilla, rum, cinnamon or fillings: walnut, poppy, raisins, shit, cocoa, chocolate, etc. Even the technique of rolling or weaving differs depending on the custom of the place but also on the inventiveness of each one.

We also present to you a classic recipe of fluffy cake, not too sweet, with an amazingly good taste and a rich filling of walnut with rum and citrus. Depending on the trays used, 2 or 3 cakes will come out.

Ingredient:

1 kg white flour for cake type 000,
50 g of fresh yeast or 2 teaspoons of active dry yeast,
8 yolks,
1 teaspoon salt,
grated peel of a lemon,
peeled orange peel,
500 ml of lukewarm milk of 3.5% fat (50 ml for mayonnaise and 450 ml for dough),
300 g sugar,
2-3 sachets of vanilla sugar or a vanilla stick,
200 g butter (80% fat) at room temperature,
2 tablespoons oil a little oil to grease the work table

350 g ground nuts,
150 g powdered sugar,
Peel of 1/2 lemon or 1/2 orange,
1/4 cup hot milk,
4 ml rum essence (2 small bottles),
foam from 4 egg whites,

100 g raisins / 100 g shit (optional)

1 egg for a tablespoon of milk or honey

Preparation:

First sift the flour for aeration, then prepare the mayonnaise.

In a bowl, crush the fresh yeast, or put the 2 teaspoons of dry yeast, add a tablespoon of sugar and a tablespoon of flour, then pour 50 ml of lukewarm milk and mix well. Set aside for 15-20 minutes to activate. If the mayonnaise does not grow enough and is not frothy with air bubbles on top, it means that the yeast is old and the cozonacs will not grow and will stick out. It is recommended that you change the yeast and repeat the yeast activation steps again.

While the yeast is left to activate, rub the yolks with a teaspoon of salt until the yolks change color.

Heat the milk in a small pot, being careful not to boil it, then add the sugar, vanilla, grated lemon zest and orange, stirring gently until the sugar melts.

When the milk with the melted sugar cools down enough to be warm, gradually pour it over the yolk paste.

If you use a mixer, you can add about half of the flour to the composition, mixing everything at low speed.

After the flour has been incorporated, add pieces of butter kept at room temperature and the 2 tablespoons of oil. If you do not use a mixer, it is recommended to melt the butter before use.

Even if the dough is sticky at this point, there is no need to add more flour. The dough will develop gluten, which will change the texture of the dough over time.

Leave the dough to set aside for at least half an hour or an hour to rise slowly, then continue to knead vigorously until the dough comes off the walls of the bowl in which it is kneaded. Knead with your fist clenched from one end to the other, then fold the dough from the edge to the center to incorporate as much air as possible, to finally get a fluffy texture. If you use a mixer or food processor, it may take up most of the kneading effort, but it will take longer to knead. It is ready when the dough comes off the vertical kneading shaft.

Leave the dough to rise in a bowl greased with a little oil. Cover with cling film and set aside in a warm place until the dough doubles in volume. The fermentation can last from an hour and a half to 2-3 hours, depending on the heat in the room but also on the type of flour used.

Eventually the dough becomes elastic, forms small air bubbles, and does not stick to the hands.

Meanwhile, prepare 2 trays of the dimensions: 30 cm / 15cm / 7.5 cm. They are greased with butter and lined with flour or baking paper.

To prepare the filling, whisk 4 egg whites with a pinch of salt until they harden well.

Put ground walnuts, sugar (preferably powdered), grated lemon and / or orange peel, rum, and 1/4 cup of hot milk in a bowl. Mix everything,

then gradually add the egg white foam,

The dough is divided into two. The work table is greased with lions, after which a sheet of 30 X 50 cm and a thickness of 1 - 1.5 cm is lightly spread with your hands.

Spread half of the walnut filling evenly over the sheet, then start rolling the sheet as tightly as possible, making sure that the edges of the roll stick together. If desired, raisins, pieces of shit, candied fruit, etc. can be sprinkled before rolling.

The obtained roll is placed in the tray, pricked from place to place with a toothpick to avoid unwanted spaces in the cake that can form during baking.

If you want a braided cake, divide the remaining dough in half and form 2 smaller rolls that are braided before being placed in the tray.

Leave the cozonacs in the trays for at least 30 minutes, until they rise to the level of the tray. If they are not allowed to grow enough, the cozonacs will crack during baking.

Meanwhile, heat the oven to 170 C.

After the cozonacs have risen, grease them with the beaten egg in which a spoonful of milk or honey has been previously added.

Bake the cozonacs in the oven without ventilation, at 170 degrees Celsius, for 50 and 60 minutes, depending on the oven. It is recommended not to open the oven door for the first 20 minutes.

Remove the cozonacs from the oven, leave to cool slightly and then remove from the trays.

The cake is sliced ​​only after it has cooled completely, otherwise the core will stick. We wish you good luck!


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The classic Sangria recipe is very simple, and the result is a fresh and delicious drink.

Ingredients for 4 glasses:

Three cups and a quarter of dry red wine, a teaspoon of sugar, squeezed juice from an orange, squeezed juice from a lemon, an orange cut into thin slices, a lemon cut into thin slices, two peaches peeled from the skin and pips, and cut into pieces, a cup of mineral water.

Combine all ingredients except mineral water in a glass carafe and mix well with a wooden spoon with a long tail. Leave the bowl in the fridge overnight for the fruit to soak in the alcohol. Mineral water is added before consumption. Sangria is served with ice.


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Today we make a Mexican recipe, Mexican guacamole, creamy and tasty, suitable for chicken, beef, shrimp, salads, etc.

Guacamole is a sauce from MesoAmerica, which is a cultural area between North and Central America, which originated before Spanish colonization.

The word comes from Spanish, from avocados and moles which means avocado and sauce. In Mexican cuisine, guacamole sauce is used to accompany the famous Tacos but also other meat dishes.

It is fine and creamy, if you are lucky enough to find some well-baked avocados, but if you can only find them stronger, leave them for 2-3 days next to some bananas and at room temperature, and they will soften and be suitable. for guacamole.

Today we make a classic recipe, but it is the basis of many sauces and can be derived depending on the dishes it accompanies.

Stay together for the list of ingredients and how to prepare step by step, for a Mexican guacamole like at their mother's house.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 2 well-baked avocados
  • Half a lime
  • 30 ml of olive oil
  • Half a red onion
  • 1 clove of garlic
  • Optionally a few coriander leaves

Method of preparation:

Peel the onion and garlic and finely chop them.

We cut the avocado in 2, we remove the seeds and with the help of a spoon we extract its pulp.

Chop avocado cubes, put it in a bowl and add onion, garlic, olive oil, squeeze the lime, season with salt and pepper. Mix with a spoon until you get a fine composition with small pieces of avocado. If we chose to make it with coriander, we add it too.

Simple, fast, tasty and healthy, but I can't hold you back, I want you to enjoy this delicious sauce!


Gluten-free, egg-free and lactose-free torrija recipes

torrijas These are a traditional sweet and very popular throughout the Spanish geography, especially during the days of Holy Week.

Not only on these data are torrijas, and on other occasions throughout the year, as in Carnival, All Saints' Day and, as at no other time of the year, we feel like tasting this wonderful and refined sweet.

Torrijas can be prepared with various recipes, from the traditional and classic recipe to red wine torrija, sweet wine torrijas.

This time, in NatureVia we wanted to share with our readers three recipes for torrija, in this case it is torrijas for people who have a type of intolerance or food allergy, such as lactose, gluten or egg, ingredients present in the recipe of classic torrijas or traditional.

With these recipes we can say that we can eat all torrijas without stopping to give up this delicious traditional dessert.