Finely chop the onion, bell pepper (mushrooms) and grate the carrots (keep 1/2 carrot for decoration). Saute the chopped vegetables in 30 ml of oil, add the chopped greens, rice and 100 ml of broth, ketchup. Let it cook for 10-15 minutes, until the rice is half cooked. Season and add everything over the minced meat. Homogenize the filling well.
The zucchini are washed and peeled very thinly. It is cut into pieces 8-10 cm long and each piece is hollowed out, leaving about 1 cm whole at the base and the edges about 7-8 mm thick. With a small knife, remove from the edge triangular pieces with the base up and with a width of about 3-4 cm, to form the petals of the water lilies.
Then sprinkle the zucchini with salt, pepper and concentrate and fill them with the meat composition. In the middle of each water lily, stick a few thin carrot sticks and a little dill (the water lily's stamens and pistil). Place the water lilies in a higher tray on a bed of tomato slices, bell peppers, a few spinach leaves, dill.
Pour in the pan the remaining broth and 300-400 ml of water, enough to cover the meat well. Water lily tips can stay out of the juice. Bake the pan for 60 minutes on low heat. Remove the tray and cover the water lilies with aluminum foil (foil) and let it simmer for another 45 minutes.
Remove the water lilies with a spatula on a plate and in the pan add the flour dissolved in a little water, season, put the pan on the stove flame and mix well with a pear until the sauce binds. Pour the sauce on the plate and garnish with sour cream, spinach leaves, ketchup, greens, tomato slices, etc.
Burger with Turkey Breast and Zucchini
Put all the marinade ingredients in a bowl, mix well and then cover with plastic wrap and refrigerate for an hour. Meanwhile, prepare the rest of the ingredients for the whole and put them in a bowl. Then prepare the sauce, cover and leave it to cool.
Remove the bowl with the turkey pieces and put them in a blender together with all the ingredients with which it was marinated. Press until well chopped. Transfer to the bowl with the rest of the ingredients for the whole and mix.
Preheat the oven to 190 c (gas 5). Prepare a tray with aluminum foil and grease with a little olive oil. Divide the mixture into 6 equal parts (or as many parts as you want depending on how big the burgers you want) then form burgers.
Put a tablespoon of olive oil in a stainless steel or iron skillet and arrange as many burgers as possible. Fry for about 2-3 minutes on one side, enough to give them a 'face'. Then transfer to the pan and bake in the oven for about 15 minutes. Serve on buns (preferably homemade) with your favorite salad and prepared sauce.
Korean-style pumpkin & # 8211 immediately disappear from the table! Enjoy your loved ones with exceptional delight!
Here is a Korean-style pumpkin recipe. They are prepared very simply, from the most accessible ingredients. In just a few hours you get a delicious vegetable salad, especially fragrant and juicy, which will be perfect for both family dinner and holiday meal. Korean-style pumpkins will surely become stars at New Year's Eve dinner.
INGREDIENTS FOR MARINATE
& # 8211 2 packets of Korean style carrot spices
METHOD OF PREPARATION
1. Mix all the ingredients for the marinade.
2. Pass the carrot and zucchini through the Korean-style carrot grater. You can also cut the vegetables into thin slices.
3. Cut onion and bell pepper into medium-sized pieces. Chop the garlic and greens.
4. Mix all the vegetables with the garlic and greens.
5. Pour into the bowl with the marinated vegetables and mix. Let the vegetables marinate for 3-4 hours.
6. Fill the jars with vegetables and sterilize them (jars with a volume of 1 l & # 8211 for 30 minutes, those with a volume of 0.5 l & # 8211 15 minutes).
7. Close the jars with lids and allow them to cool. Do not turn them upside down. Store vegetables at room temperature.
D & # 8217ale Tulcei & # 8211 parte a 10 a
Old Tulcea cemeteries
We attack this subject a little boo-hoo-hoo because last time, talking about the Jewish community in Tulcea, we omitted to mention the old cemetery from 1843, belonging to the community, the one on Gavrilov Corneliu, which has an important historical value. Beyond the tombstones and its valuable sarcophagi, the cemetery is also important in something else: it shows us where the outskirts of the city were at one time (where, naturally, these eternal places are found) and how much the city has expanded since then. .
It is not, however, the only cemetery of this kind, incorporated over time in the city, but only the best marked and preserved. It is enough to look at the city plan drawn up in 1909 by Eng. Teodorescu to discover new gloomy details: an old Romanian and Greek cemetery, between Libertăţii and Eroilor streets today (on one side of this cemetery stood the current Heroes' Cemetery) , two old cemeteries next to each other, Moldavian and Turkish, in the east of the city, beyond Gândaci street, the old Lutheran cemetery (this is recorded, but it is actually owned by Catholics level), the old Russian cemetery (above the Russian Church, between Gavrilov Corneliu and Plowmen) and the old Bulgarian cemetery (between Plowmen and Peace). May God rest everyone in peace!
Resuming the thread of the story, in alphabetical order, (after Armenians, Aromanians, Bulgarians and Jews) we arrived today at & # 8230
The Germans from Dobrogea
For the younger people of Tulcea, I am convinced that it is a little known subject, but very interesting.
Yes, ethnic Germans were not only in Transylvania, but also in our country in Dobrogea, and they even had a lot of colonies. That's right, they stayed here for quite a while, just a century, around 1940, a mass, organized migration of Germans to the homelands of their ancestors. And I say this because the Germans settled in Dobrogea did not come directly from Cologne and Mainz, but closer, from our Russian neighbors.
Here is their story: they left Germany because of wars and poverty, at the call of the peasant Catherine II (of German origin) to settle and work the new lands conquered by the Russians.
They eventually settled in southern Russia and Bessarabia, where they were all good and beautiful, because they had a lot of facilities, and the Germans were hardworking by nature. But this up to a certain point, when they lost their privileges, the young people had to make the army for 5 years, and the land, which could not be divided, but only bequeathed to the youngest son, did not reach everyone. In addition came the drought, the very bad harvests, the diseases, which persuaded the Germans to take the road of bejania again, this time without a precise plan or target: they were just looking for a quiet place with land that they could find. work.
This is how the first Germans arrived in Dobrogea in 1842, at that time a Turkish territory with free and uncultivated lands. The first wave of immigrants, of the three that were, stops in the north, here in our country, and establishes beautiful colonies, with prosperous households, different from those of other ethnicities, as they were in the areas where they left: Malcoci, Atmagea, Ciucurova, Cataloi. I also remember the brave German inhabitants who were once here only the memorial plaque from Ciucurova, the church in Atmagea, in German style and the monumental Church (located near the stage of ruin) in Malcoci.
In the following years, the Germans from Russia occupied the southern territories, settling mainly in Tariverde, Cogealac, Colilia (of which only the church remained after the Germans left, now transformed into a monastery), Mihail Kogălniceanu, Cobadin and in others.
The Germans in Tulcea
Most of the Germans from Tulcea came from the German colony of Malcoci, where there were not enough plots of land, so they came and settled in Tulcea, in an area then on the outskirts of the city, covered by forests. The German population was given the land, and they paid by handing over the timber to the Turkish authorities. On the place of the former forests, the Germans founded their slum, formed by Aureliană, Luterană and Mircea Vodă streets (known for a long time as Nemţească street).
Around 1856, there were about 100 German families in Tulcea, most of them Catholics. Today's Catholic church on Traian Street was recently built on the site of the old one, built in 1872 by the Germans. At the same time, they built the first German school near the church. The houses were lined up, clean, whitewashed, with small windows and covered with reeds. The Germans had their own technique of building houses, without foundations, directly on the ground, with 60 cm walls, very warm, made of earth and straw and beaten with corn, in formwork.
The former German slum no longer preserves such houses, specifically German, but only a few, scattered, which had or still have German owners and which are more recent as constructions. Such are the houses of Dr. A. Rettich (naturalist, who built a mini-museum of natural sciences in his house) on Traian, Kaim house, Cracali, on Mircea Vodă. In 1940, 143 Germans left Tulcea and 13 remained.
Hard times for Germans
Certainly, traveling with the whole family and all the agony of a lifetime from Germany to Russia, from Russia to Dobrogea, was not exactly easy for the ethnic Germans. Settled in the end, they founded their quickly prosperous households, but the attempts for the Germans did not stop there. In the First World War, men from the German colonies were interned as hostages, while their sons fought in the Romanian army against the Germans.
Repatriation to Germany in 1940 was another milestone for the Germans, who were leaving well-groomed and well-groomed households for an uncertain future. The romantic image of a beautiful and quiet Vaterland, which the Dobrogean Germans had on departure, shattered like a soap bubble, for they were given to know Germany in its bitterest time.
Currently, the Germans from Dobrogea are mainly concentrated around the city of Heilbronn and Stuttgart, where they have formed associations that regularly organize visits to Romania and all kinds of events related to longing and nostalgia for the old days in Dobrogea.
Wash the meat, dry it between napkins and cut it into cubes. Peel a squash, grate it and mix it with the oil, brandy, a pinch of salt and turmeric. Pass the meat cubes through this mixture and keep them in the fridge for 2 hours. Put the skewer sticks in the water.
Peel onions and peppers and cut into larger strips. Wash zucchini and cut into 5 mm thick slices. On the bamboo sticks for skewers, stick pieces of meat alternating with vegetables and sprinkle the skewers with spices for poultry.
Fry them for 4-5 minutes on each side, salt them at the end or leave it to the tables how much salt they add. Serve hot, preferably with a sauce.
Turkey stuffed with nuts
* 1 turkey
* 500 g walnut kernels
* 500 g onion
* 200 ml oil
* 5-6 eggs
* 100 g white breadcrumbs
* 50 ml rom
* chopped green parsley.
1. Clean the turkey, wash it, wipe it with a clean napkin, salt it and keep it cold until you prepare the filling.
2. Clean the walnut kernel, put it in a tray on white paper and put it in the oven on a very low heat, with the oven door open, always stirring until it dries well.
3. Then let the walnut kernel cool and pass it through the walnut machine.
4. Meanwhile, finely chop the onion and cook it with some of the oil until it browns a little, then take it off the heat and add the breadcrumbs, finely chopped green parsley, eggs, pepper, salt and ground walnuts.
5. Mix, add the rum and fill the turkey with the composition.
6. Sew it and grease it with the rest of the oil, place it in a tray with a little water and put it in the oven.
7. Grease the turkey from time to time with the fat from the pan.
8. After it has browned, turn it over, and if it has browned too quickly, reduce the heat and place a greased paper over the turkey.
9. Never leave it in the oven for about 2-3 hours.
10. Have a good appetite!
Baked zucchini with vegetables
Peel a squash, grate it and cut it in half with a spoon. In a large pot, put salted water to boil and scald the zucchini for about 5 minutes, until it easily enters the fork. Remove and allow to drain.
Finely chop the onion and put it in oil. Wash the mushrooms and cut them into slices. Put it over the onion and let it harden, adding a pinch of salt. Meanwhile, the small zucchini is cleaned and put on the large grater. Peel a squash, grate it and cut it into small cubes. The donut is cut as you wish. All are put in the pan over the onion and mushrooms, pour water, cover the pan and let it boil over medium heat, stirring occasionally.
The tomatoes are washed, scalded for a few seconds and peeled. Cut into small cubes and place in the pan. Season with salt and pepper to taste. Let it boil for another 5 minutes then remove from the heat.
In a pan greased with oil, place the pumpkin halves, then fill them with the vegetable composition. Cover the tray with aluminum foil and bake for about 15 minutes. Remove the foil, grate the cheese on top and bake for a few more minutes, then serve with sour cream.
-1 kg of pumpkin,
-60 g slightly salted cheese-,
-40 g parmesan,
-200 ml sour cream,
& # 8211sare, pepper
Cut the zucchini into rounds and boil them in boiling water and salt for 10 minutes. Remove, drain and place in a bowl, add eggs, sour cream, cheese, salt and pepper. Mix everything with the mixer or by hand. The formed composition is poured into a yena vessel or any other ceramic vessel, sprinkled on top of the Parmesan cheese. Place in the oven at 210 ° C for 40 minutes. Serve hot. You can decorate parsley to taste.
Try this video recipe too
You need 2-3 pumpkins, 100 g of cheese, an egg, butter, oatmeal, greens and garlic.
Boil the zucchini in the shell for 10 minutes and then set them aside, drain the water and cut them lengthwise. Dig out the inside, and keep it for the filling mixture.
Mix the cheese with the preserved zucchini, an egg, a tablespoon of butter, greens and garlic. Then add the oatmeal for consistency. Place in a yena bowl greased with olive oil or butter, and bake for 20-30 minutes on medium heat until golden brown.
In the mixture you can add minced chicken or turkey or boiled and cut.
Do not forget the usual 3-4 days when introducing new foods and always ask your pediatrician before doing so.
Milupa supports the WHO recommendation of exclusive breastfeeding up to 6 months and the initiation of diversification after this age, in parallel with the continuation of breastfeeding.
Top 4 recipes for pumpkin rolls & # 8211 amaze your guests with some original appetizers!
Delicious and fragrant pumpkin rolls, regardless of the filling, always capture everyone's attention. Because we are in the middle of the pumpkin season, we offer you some more delicious pumpkin recipes. Discover the top 4 simplest recipes of the most delicious appetizers. You get a special dish, which is very easy and simple to prepare, but which has an amazing taste, looks very appetizing, is delicious and very juicy. These amazing rolls will delight the taste buds and will beautify any meal.
1. Pumpkin rolls with chicken breast
-2-3 tablespoons water or soup
Method of preparation
1. Wash and cut the zucchini into long, very thin strips. You can use the peeling knife.
2. Join two strips of zucchini so that the base for the roll is wider. Sprinkle with salt and ground black pepper.
3. Cut the chicken into small pieces and arrange it along the entire length of the pumpkin strips.
4. Cover the meat with a layer of boiled carrot, given through the small grater.
5. Sprinkle with grated cheese and roll the zucchini strips. If desired, you can fix the rollers with toothpicks.
6. Arrange them in a baking tin, preventively greased with oil.
7. Pour a little water or soup into the form.
8. Cover the baking tin with aluminum foil and put it in the preheated oven at 170-180 ° C for 15 minutes.
9. Remove the aluminum foil and sprinkle each roll with grated cheese. Return the form to the oven for another 5 minutes.
2. Pumpkin rolls with tomatoes
-1-2 servings of melted cheese
Method of preparation
1. Use the new, medium-sized pumpkin. Wash them and cut them into 5 mm thick strips.
2. Sprinkle with salt and leave at room temperature for 10 minutes.
3. Fry the zucchini in a pan with hot oil on both sides. Let them cool.
4. Grate the melted cheese. Mix it with the crushed garlic and mayonnaise.
5. Cut the tomato into small strips. Wash the greens.
6. Spread on a strip of zucchini with the cheese mixture. Arrange a piece of tomato on the wider edge of the zucchini. Next to the tomato, arrange a few small sprigs of dill and parsley.
7. Roll the zucchini and arrange it on a salad leaf.
8. Repeat the process with all the zucchini slices.
3. Pumpkin rolls with mushrooms
-400 g of fresh mushrooms
Method of preparation
1. Wash and peel the zucchini. Cut them lengthwise into 5 mm thick strips.
2. Deepen the zucchini in a saucepan with boiling water and cook for 2-3 minutes.
3. Boil the mushrooms in a saucepan with water and a pinch of salt. Cut them into small pieces and fry them in a pan with hot oil.
4. Peel the onion and carrot. Chop the onion. Put the carrot through the small grater.
5. Fry the onion in a pan with hot oil until it becomes semi-transparent. Add the carrot and fry the vegetables until they are ready.
6. Add the mushrooms to the fried vegetables and mix. Cover the pan with a lid and fry for 3-5 minutes. Match with salt to taste.
7. Arrange one tablespoon of filling on each strip of boiled zucchini. Spread the filling in an even layer and roll the zucchini. Secure the roller with a toothpick.
8. Arrange the rolls on a tray. Garnish with greens, cherry tomatoes and green olives.
4. Pumpkin rolls with cheese
Method of preparation
1. Wash and peel the zucchini. Cut them lengthwise into 7 mm thick strips.
2. Sprinkle each slice of zucchini with salt and ground black pepper. Fry the zucchini in a pan with hot oil on both sides.
3. Arrange the fried zucchini on a kitchen towel so that it absorbs the excess oil. Allow to cool.
4. Mix the cottage cheese with the cream and salt. Add chopped greens and crushed garlic. Stir.
5. Grease each strip of zucchini with the filling obtained and roll it. Do this with all the zucchini strips.