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Appetizer potatoes au gratin with cabbage salad

Appetizer potatoes au gratin with cabbage salad

Peel a squash, grate it and boil it.

Parmesan and telemeau are finely grated.

Grease a ceramic bowl with butter in which the food will be cooked.

When the potatoes have boiled, remove them from the water, leave them to cool a bit, then cut them into slices and place them in the ceramic bowl greased with butter.

Place an egg and cream over the finely grated telemeau, mix the composition well and pour evenly over the potatoes. Finally, sprinkle the finely grated Parmesan cheese and put the dish in the oven on the right heat for 15-20 minutes.

Meanwhile, clean and wash the cabbage, drain well and cut faithfully, then knead with a little salt, add vinegar and a little water to marinate.

When the au gratin potatoes are browned, take them out of the oven and serve them warm, with cabbage salad. Whoever wants, can associate with this dish a piece of meat, cooked as he likes best.

In Bucatarie La Sidy

Salad is the first and healthiest option for a diet.
Carrot and dill give it extra color and taste.
Cabbage helps to:
- detoxifying the body
- improves gastrointestinal health
- treats peptic ulcer
- reduces blood pressure
- lowers negative cholesterol
- is an adjunct in joint diseases
- improves vision
- prevents cancer
- has an anti-aging effect
- regulates blood sugar levels
- strengthens bones and teeth
- strengthens the immune system and prevents anemia
With so many advantages, consumption of vegetablesit is very important for maintaining health.

We need :

1/2 fresh cabbage
1/2 celery
2 new potatoes
1/2 gulie
1 carrot
3 green onions
1/2 green bell pepper
1 hot pepper (optional)
juice from a lemon
green dill
1 tablespoon olive oil

After the potatoes have boiled, pour the water over them and place them over the chopped leeks in the bowl.
Season with salt, then mix.

We match the taste of the salad and let it combine the flavors, then we can serve it.
Replaces an evening meal (dinner) with great success.
Great appetite to have !

Pork Chop with Grated Potatoes

The pork chop is washed in cold water, drained well, rubbed well with salt and pepper and placed in a pan greased with oil / lard, covered well, then put in the oven, where it is kept for about 50 for minutes or until the fork enters the meat easily, turn once more to brown on both sides.

Once ready, remove from the pan and place on the serving platter, cover and keep warm. The sauce left in the pan is not thrown away. If there is not enough liquid left by the meat (do not add water at all to the steak) then add a little water over the burn in the pan, shave with a burning knife and mix with water, strain and heat on the fire. The resulting liquid is called jiu and will be served over slices of chop and potatoes.

Meanwhile, wash the potatoes and boil, peeled, in salted water. When cooked, drain, peel and cut into large cubes.

In a saucepan, cook the flour in oil, then quench it with milk, mixing well so as not to become lumpy. The milk is added so much that a sauce like a thicker pancake dough comes out after boiling and thickening. If lumps form inadvertently, they can be removed using a strainer.

After boiling the sauce for 10 minutes, remove from the heat (now strain if necessary) and mix with salt, pepper and beaten egg / eggs, then add the diced potatoes.

Take a heat-resistant tray, grease it with oil / lard, spread the potato mixture in an even layer, pour the cream on top (or if it is thick, put the pieces), sprinkle the cheese and bake until nicely browned. .

For serving, count for each portion two slices of chop about 1 cm thick and a square of potatoes (cut directly into the pan). Put one, two teaspoons of jiu over the slice of meat and serve with pickles, cabbage salad or baked peppers

Marinated cabbage, ready in just 2 hours! An extraordinary salad & # 8211 goes great with meat or potato dishes

We present you the recipe for a delicious cabbage salad, which is prepared amazingly simple and fast. From a minimal amount of the simplest ingredients you get an aromatic, crunchy and tasty appetizer. It combines perfectly with meat dishes as well as various garnishes. Get a marinated cabbage salad so delicious that it can certainly be served at the holiday table.


-10 tablespoons vegetable oil


1. Chop the cabbage as thin as possible. In a bowl, mix the cabbage with the salt. Mix it with your hands so that the cabbage leaves juice.

2. Wash and peel the carrots. Put the vegetables through a large grater and add them to the beet bowl.

3. Peel and chop the onion. Add it to the bowl.

4. Add the sugar, oil and vinegar to the bowl. Stir and leave the vegetables at room temperature for a few hours.

5. Place the cabbage salad in glass jars and store in the refrigerator.

Rocket salad with seeds and sweet potatoes - health in a bowl

The fast pace of daily life often puts us in front of food challenges. We are, daily, tempted by fast and unhealthy dishes out of the desire to save time. We consider that healthy eating is a time and resource consuming activity and we often choose the wrong options. Fortunately, there is a wide range of healthy, filling and easy to prepare recipes.

There is, on the other hand, the prejudice that salad is introduced into the diet only in a diet designed to lose weight. Nothing more untrue! In reality, salads are a delicious dish, rich in nutrients and vitamins, where you have the freedom to combine ingredients as you like, so that the end result satisfies your appetite and nourishes the body. Our proposal today, arugula salad with seeds and sweet potatoes is an excellent option for this transition from the cold to the warm season, when the body needs help with food.

In Bucatarie La Sidy

An appetizer salad, very easy to prepare but very tasty and nutritious.
You just have to keep in mind that, before serving, you have to leave it in the fridge for about two or three hours, so that the cabbage and the sauce combine their flavors and the cabbage softens a little.

1 cabbage of about 700 g
3-4 tablespoons sour cream
2 tablespoons homemade mayonnaise
green dill
1 tablespoon lemon juice

We prepare mayonnaise from a yolk, a teaspoon of mustard and 100 ml of oil put in a thin stream little by little.
Cut the cabbage into thin juliennes or grate it, salt it and then mix it a little to blend.

Let the cabbage like this for about 15 minutes, then squeeze it well in the fists, put it in a bowl in which we will mix it with the sauce. Cream with mayonnaise, finely chopped dill and lemon juice is the sauce we mix with chopped cabbage. After it has been homogenized, season it if necessary and our salad is ready.
Don't forget to leave the salad in the fridge for a few hours before serving.
If you also have soft bread taken out of the oven, you can declare yourself happy. Or maybe fresh tomatoes from the garden.

Broccoli and potato soufflé

Towards the end of autumn, when the local vegetables are dwindling on the stalls, you will discover only potatoes, cauliflower, cabbage, broccoli, turnips, beets, celery, leeks, red cabbage and white cabbage, black radishes. There are also autumn mushrooms, especially the real ones, the poplar ones, dark brown to black, with a consistent tail and a thumb-sized hat, sticky and with a persistent, forest smell.

Some of the culinary wonders of autumn! You have nowhere to go and if you want tasty, fresh and appetizing dishes, you turn to the recipes having as main ingredient one or even two of these vegetables and thank God the recipe is complex & # 8211 garnishes (cauliflower soufflé, pumpkin soufflé, turnip papara and sour cream, au gratin potatoes) that can be served without meat. Meat dishes can be in the foreground & # 8211 meat cabbage, celery food, leeks stuffed with minced meat, cauliflower food, potato food. Salads cannot be missing either, simple, from red cabbage or white cabbage or in a mixture of red cabbage and white cabbage & # 8211 finely chopped, rubbed with coarse salt and scented with olive oil and lemon juice or cherry vinegar. The fragrant cauliflower salad is a real culinary delight, to the delight of gourmets everywhere. Beetroot salad can be served with any pork steak. A root salad cannot be missing from the festive meals on winter holidays. Zacusca de ghebe is the joy of children, but also of the elderly, and can be served as an appetizer at festive meals or in the morning, at breakfast. A special dish cannot be missing from the recipe of autumn & # 8211 vegetables stuffed with meat and ghebe.

Ingredients needed in the recipe: broccoli, red potatoes, sweet cow's cheese, cow's milk / sheep's milk, sour cream and fresh butter (bought from shepherds), chicken eggs (fresh, with orange yolk, bought from the market, from the market), milk sweet, smoked cheese / smoked cheese, breadcrumbs, peppercorns, coarse salt, green dill.


  • red potatoes,
  • a broccoli captain,
  • chicken eggs,
  • fresh butter,
  • sour cream,
  • sweet milk,
  • sweet cheese and cow's milk,
  • smoked cheese / smoked case,
  • pesmet.

Peeled potatoes are sliced ​​into 1 cm thick pieces. The broccoli bouquets come off the head. The thick stems of broccoli are also cut into 1 cm thick slices. Potatoes and broccoli stalks are boiled in cold water with a teaspoon of coarse salt. They are boiled. When the potatoes are half cooked (the tip of the knife penetrates the surface of the potato slice) add the bouquets of broccoli to the boiling water.

Grease a heat-resistant ceramic bowl with fresh butter and line with breadcrumbs.

Step by step recipe

  1. Boil potato and broccoli slices in cold water with a little coarse salt.
  2. Grease the baking dish with fresh butter and breadcrumbs.
  3. Mix sweet cheese, salted cheese, sour cream and finely chopped green dill.
  4. Place the cheese and sour cream mixture on the bottom of the baking dish.
  5. Add potato slices and bouquets / slices of boiled broccoli to the baking dish.
  6. Mixing chicken eggs, sour cream, sweet milk, smoked cheese / smoked cheese.
  7. Add chicken egg and sour cream mixture to the baking dish. Season with peppercorns, freshly ground.
  8. Add smoked cheese, put on a large grater over the ingredients in the baking dish.
  9. Bake prepared in the hot oven of the stove.
  10. Serve hot, with sour cream / fatty yogurt.

The sour cream is mixed with sweet, cow's cheese and a little cow's milk / sheep's milk, given on a large grater and finely chopped green dill. You can add a little peppercorns, freshly ground without being required.

The mixture of cheese and sour cream is added to the baking dish, spreading in a homogeneous layer.

Remove the potatoes and broccoli from the boiling pan with a whisk and leave to drain in a sieve. Potato slices and bouquets / slices of broccoli are added over the layer of cheese and sour cream in the baking dish.

In a bowl, mix, using a fork, chicken eggs, sour cream, smoked cheese / smoked cheese on a large grater and a little sweet milk. Add freshly ground peppercorns.

Why sweet milk? Sweet milk helps to mix the ingredients, the cream being fatty and dense. Using thinner cream, there is no need to add sweet milk.

The mixture of eggs, sour cream and grated cheese is evenly distributed over the cooked vegetables placed in the baking dish.

On top of the ingredients from the baking dish, add smoked cheese given on a large grater.

Place the baking dish in the hot oven of the stove, at the right heat. Follow the baking through the oven glass on the stove.

The preparation is ready when it browns on the surface.

The preparation is left to rest for 5 minutes and then served using a kitchen spatula or a sharp knife. Serve hot with sour cream or yogurt on top.

At a perfect baking, a copper crust is formed above the soufflé, slightly crunchy, given by the smoked cheese / smoked cheese sprinkled over the preparation, before inserting the heat-resistant baking dish.

The dish can be served as a hot dinner. There is no mistake if it is served with a glass of dark beer.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I don't know exactly the amounts of ingredients that are added to my recipes. I like to weigh only by eye and by taste, adding some ingredients in larger quantities and others in small quantities. Over time, I often use different amounts of ingredients, from case to case, concluding that there is always room for better, tastier, full of strong flavors.


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