New recipes

Strawberries in stevia leaves


First, prepare the stevia leaves.

Peel a squash, grate it and put it in a bowl.

Boil salted water and pour water over the stevia leaves.

Leave the sheets in hot water for 5-6 minutes, then drain the water.

Prepare the meat: salt, pepper, season.

Wash the rice and mix it with the meat.

Take a sheet of stevia, put the meat and roll it very carefully.

Place the sauerkraut in a saucepan, pour the oil, borscht on top and bring to the boil.

10 minutes before turning off the heat, add the tomato juice.

Serve hot with sour cream.

They are very good and cold, if not the fatty meat.


Sarmalute in beef leaves & # 8211 recipe step by step sarmale in vine leaves

Sarmalute in beef recipe step by step. How to make sarmale in vine leaves, horseradish, lime, stevia or gully? With dill sauce with sour cream and lemon and stuffed with minced pork or mixed with beef. How much do they boil and how do they grow?

Do sarmalute in beef leaves usually in June, when the vine is young and I can pick the leaves directly from the yard. They can also be made with canned or frozen vine leaves & # 8211 see here how to store them in the freezer or jar.

Sarmalutes in vine leaves are popular in the Balkans, Eastern Europe, the Caucasus and the Middle East. The Greeks call them dolmades & # 8211 word of Turkish origin (although in the category & # 8216dolma& # 8216 enter any stuffed vegetables), just fill them with rice and add them with lemon. The Hungarians tell them tőtike sau tőltike (töltött means & # 8222something stuffed & # 8221) and the Turks & # 8222wire& # 8221 & # 8211 exactly as we call them. The Swabians from the Arad and Timisoara area called them funny & # 8222sarmalutz in foi de fitz & # 8221.

Depending on the geographical area and traditions (or religious limitations), these sarmalute in beef leaves can be stuffed with pork, beef or lamb mixed with rice, onions, greens (dill, green parsley) or can be prepared only with rice and vegetable ingredients: raisins, ground cereals, nuts, etc.

The beef leaf is sour. Have you ever tasted it? As a child, I used to munch on the carcasses on the vines and I liked them because they were sour.

Instead of vine leaves you can use stevia, horseradish, linden or gully leaves. The ones with gully are fantastically good! Recipe o find here.

There are many recipes for sauerkraut in beef leaves, some sour with tomatoes or broth, but I present them to you as I know them from home: sour with lemon and wrapped in a cream sauce with dill. You can also use 10% fat Greek yogurt. This is how the recipe appears in the famous one Cookbook for young housewives written by Silvia Jurcovan. The vine leaf has a certain roughness in texture and aroma and this velvety sauce rounds this dish very nicely.

The quantities below are for approx. 40 pieces of sarmalute in beef sheets, made of 500 g minced meat. 6-8 servings are enough. I only made half a portion, so you will see in fewer pictures.


10 recipes with stevia

patience (Rumex patientia L.) is a spontaneous and cultivated perennial vegetable, which appears in early spring and can be eaten all summer, until late autumn. From stevia, the young leaves are consumed, whose taste is similar to that of spinach, but they are a little more sour. From them you can prepare salads, soups, dishes. The leaves of stevia, are more spongy when cleaned and after preparation, are more greasy than those of spinach.

Nutritional value. Stevia leaves have a high nutritional value due to their digestibility and richness in vitamins and minerals. Thus, 100 g of young stevia leaves contain 12 g of dry matter, of which 1.2 g are carbohydrates, 3.6 g protein, 110 mg vitamin C, 16 mg vitamin A, 371 mg potassium, 83 mg phosphorus, 8 mg calcium , 1.5 mg iron.

Stevia salad : 300 g stevia, 1 small onion, 1-2 tablespoons oil, juice of 1/2 lemon, dill, salt, pepper.
Choose the young stevia leaves, wash in 2-3 waters, drain well and finely chop. Mix with onion cut into fine scales6, add a vinaigrette sauce in oil mixed with lemon juice or vinegar, salt, pepper and chopped dill. The salad can be garnished with hard boiled egg slices, olives, tomato slices.

Stevia puree with toast : 1/2 kg stevia, 1 onion, 2 teaspoons grated horseradish, 1 glass of sour cream or 1 small jar of yogurt, salt, pepper, 4 slices of toast.
Clean and wash the stevia leaves, boil in boiling salted water, drain well and pass through a fine sieve or mixer. The resulting puree is mixed with finely chopped onion, grated horseradish and sour cream or yogurt: add salt and pepper to taste and serve on toast.

Eggs stuffed with stevia : 200 g stevia, 4 eggs, 1/4 packet butter or margarine, 1 cup thick mayonnaise, salt, pepper, dill leaves, parsley, asparagus.
Boil hard-boiled eggs:, after they have cooled, peel them and cut them in half, lengthwise. Remove the yolks carefully, crush them with a fork and rub well with butter, salt and pepper until a cream is obtained. The stevia leaves are washed and boiled for 5 minutes in boiling salted water, then drained and passed. Half of the puree obtained is mixed with the yolk cream and the finely chopped greens are added. Fill the halves with egg whites with the obtained paste. Place the other half of the stevia puree mixed well with mayonnaise on a plate. Place the stuffed eggs on top and garnish with parsley leaves.

Stevia pudding : 1 kg stevia, 1/2 packet butter or margarine, 1 cup sour cream, 1/2 packet cottage cheese, 50 g grated cheese or cheese, 4 tablespoons breadcrumbs, 4 eggs, salt, pepper.
Prepare a puree of boiled stevia and mix with raw egg yolks rubbed with butter, cottage cheese, cream and 3 tablespoons of breadcrumbs. Add salt, pepper and beaten egg whites. In a form, preferably Jena, greased with butter and lined with breadcrumbs, put the composition6 :, sprinkle breadcrumbs and grated cheese (or grated cheese) on top and keep in the hot oven for 45 minutes, until the pudding browns. It can be served hot or cold.

Stuffed dumplings : 1.5 kg stevia, 2 tablespoons sour cream, 50 g butter or margarine, 6-7 tablespoons oil, salt, pepper, 300 g dumpling dough (water with flour)
Prepare the dough according to the usual method, adding a little more salt. Wash the stevia, boil it for 5 minutes in boiling water, drain it by pressing it, chop it and put it to harden for 15 minutes in butter, chewing with a wooden spoon. Add sour cream, salt and pepper. Spread the dough and, with a glass about 7-8 cm in diameter, cut the slices, leaving them on the board. In the middle of each round put a teaspoon of the prepared composition. Turn part of the washer over the composition and press the two halves together. Fry in hot oil and then drain on an absorbent paper.

Stevia borscht: 400 g stevia, 1/2 l borscht, 2 onions, 1 carrot, 1/2 celery root, 1 tablespoon tomato paste, 2 tablespoons rice or 2 potatoes, salt, larch, 1 egg, 2-3 tablespoons sour cream.
In a pot put to boil, in 1.5 liters of water, finely chopped onion, carrot and celery cut into small pieces, and when softened add the rice, well washed, or diced potatoes and bay leaves. finely chopped washed stevia. When the rice has blossomed, add the tomato paste and the pre-cooked borscht. Add salt and a lot of chopped larch. Serve cold. If you still want to serve hot borscht, you can straighten it with rubbed egg with 2-3 tablespoons of cream.

Stevia pilaf : 400 g stevia, 1 onion, 100 g butter or margarine, 2 tomatoes, 1 cup meat juice (or hot water), 1/2 cup rice, salt, pepper, 1 tablespoon lemon juice.
Cut the onion thinly and brown it in butter. Boiled and drained stevia add over the browned onion and mix well. Add the tomatoes, peeled and seeded. Pour the meat juice (in its absence hot water), add salt and pepper and bring to a boil. Put the chosen and washed rice and continue cooking, over low heat, for 20 minutes. Add the lemon juice to taste.

Stevia omelette : 500 g stevia, 1-2 onions, 4 eggs, 3-4 tablespoons oil, salt, pepper.
Stevia is picked, washed, boiled for a few minutes in boiling water and then placed in a strainer to drain. Separately fry the onion in oil, then add the scalded stevia, cut with a knife and simmer, adding, if necessary, a little water left over from scalding the stevia. When soaked, add the beaten eggs well with salt and pepper. Mix well and keep on the fire until the egg hardens. Serve immediately.

Stevia with lamb : 400 g meat, 500 g stevia, 1-2 onions, 3-4 tablespoons oil or 2 tablespoons lard, 1 tablespoon broth.
Slice the fried meat in oil together with the finely chopped onion, adding a little water until the meat boils. Separately choose the stevia and scald it with boiled water. Drain, chop and put in the pan over the meat. Bring to a boil, add the broth diluted with a little water and keep on low heat until reduced. Serve hot with polenta.

Sarmale with meat in stevia leaves : 250 g minced meat, 1 tablespoon rice, 1/2 kg larger leaves of stevia, salt, pepper, 0.5 l borscht, 2 tablespoons broth, 1 tablespoon lard.
Wash the stevia leaves and drain well:, prepare the meat with rice and onions as for ordinary sarmales. With that filling, wrap the stevia leaves in the stevia leaves. In a saucepan in which the lard was heated, place the sauerkraut, cover with water and bring to a boil over low heat, covered with a lid. Towards the end of cooking, add the broth and borscht, previously boiled, bring a few more boils and put the pan in the oven until the sauce decreases and the sarmales brown. Serve, preferably, with cream or yogurt.

From the house

Sarmale with urda in stevia leaves : 500 g urda, 2 eggs, 2 tablespoons semolina, salt, pepper, stevia leaves, 1/2 l borscht, parsley and green dill, green onions, 1 tablespoon butter.
Mix the urda with the chopped greens, semolina, eggs, salt and pepper. Wash the destevie leaves well, scald them lightly and make small pieces of urda composition. Place in overlapping rows in a saucepan, pour the borscht mixed with water on top until it covers them, add the butter and put in the oven.


  • 1 kg of meat (pork, beef, mix & # 8230.de you like)
  • 150 g of rice
  • 2 onions
  • 500 ml tomato paste
  • 100 ml oil
  • 1 teaspoon and a half of salt
  • 1 teaspoon of paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • dill
  • Bay leaves
  • twigs of thyme and dried dill

The first time we burn the beef leaves in boiled water with a little salt. We drain them and leave them to cool.

In a deep frying pan put a few tablespoons of olive oil and sauté the finely chopped onion for about 1-2 minutes (no more) then add the rice and sauté it until it becomes transparent (like risotto). Put 5- 6 tablespoons of tomato paste, leave a little and turn off the heat. Over this composition put the meat, salt, sprinkle with dill, thyme, paprika and pepper then mix well by hand until all the flavors intertwine.

We prepare the pot in which we will boil the sarmalele and we cover it with thyme sprigs, dry dill and we pour the remaining oil. We wrap the sarmalele and between the rows we put the tomato paste and bay leaves.

When we are done with all the sauerkraut, cover with water and simmer for about 2 hours. Serve hot with natural yogurt. Good job and good appetite!

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Romania's Centenary: 3 creative sarmale recipes that you can serve on National Day

When it comes to traditional Romanian dishes, one of the main dishes that come to mind are sauerkraut, especially when they come with a portion of hot polenta, loved by most Romanian gourmets.

Celebrating the Centenary of Romania, we chose 3 recipes for sarmale slightly different from the traditional ones, to diversify the menu from the National Day celebrated by Romanians everywhere.

Preparation time: over 120 minutes

  • 500 g diced pork
  • 500 g diced beef
  • 1 large sauerkraut
  • 1 round pumpkin of about 6 kg
  • 5 tablespoons rice
  • an onion
  • a head of garlic
  • 300 ml (one cup) of homemade tomato juice
  • 300 ml of red wine
  • 2 tablespoons tomato paste
  • a dried dill flower
  • 3 bay leaves
  • 2 tablespoons thyme
  • salt pepper

Chop the meat on the robot. Cut the lid of the pumpkin and carefully peel it so that it does not break, until it takes the shape of a pot.

Lightly fry the onion in a pan, add the rice and leave it on the fire for about 2 minutes, then add the tomato juice and leave it on the fire for another 2-3 minutes. The composition is put over the meat and add the spices (salt, pepper, thyme, crushed garlic) and mix by hand for a perfect homogenization.

Wrap the meat in cabbage and place in the pumpkin. On the bottom of the pumpkin put dill, a bay leaf, a row of finely chopped cabbage, then place the stuffed cabbage and add the tomato sauce. Add a layer of cabbage on top and sprinkle with red wine. Put the pumpkin lid on and put it in the preheated oven at 180 degrees.

Preparation time: less than 90 minutes

  • 1 kg of cabbage
  • 1 kg minced meat mixture
  • 200 gr of smoked bacon
  • 1 hardened onion
  • rice
  • thyme
  • salt
  • pepper
  • Bay leaves
  • broth
  • smoked bones
  • homemade smoked sausages
  • 2 tablespoons grease

Mix the minced meat with the hardened onion, finely chopped bacon, rice, pepper, salt and thyme.

Prepare the cabbage leaves and place a tablespoon of the above composition on each leaf, roll and close at the ends of each leaf.

Put the grease, finely chopped cabbage on the bottom of the pot and place the sarmales. Homemade smoked sausages and smoked bones are added between the sarmale.

Add enough broth and water to cover the sarmales and bring to a boil over medium heat.

Preparation time: about 105 minutes

  • 500 gr pork
  • 100 gr smoked pork neck
  • 1 medium onion
  • 2 tablespoons rice (50 gr)
  • stevia leaves
  • 1 bay leaf
  • dill
  • a little thyme
  • 20 gr peppercorns
  • paprika
  • sorrel leaves

Boil the stevia leaves for a short time so that they do not soften too much. Cut each sheet in such a way that 2 leaves are filled with one sarmale.

Step 2
Finely chop the meat together with the smoked neck and onion and cook for 1 minute, adding 2-3 tablespoons of oil to develop the flavor.

Over the mince add the washed and drained rice, a little salt, a teaspoon of pepper, paprika and 1 l of cold water, beat well to make the mince tender.

The stevia sheet is placed on a wooden board and a teaspoon of chopped leaves is added to the width of the leaf, leaving 1 cm free at the ends. Turn the leaf to one end, over the chop and start rolling from the longer end, until the whole leaf is wrapped, then insert the narrow end that remained free, inside.

When the sarmelas are ready, place them in the pot. On the bottom of the pot, but also on top of the sarmales, place sorrel leaves and cook for about an hour. Add cold water with salt and bring to a boil.


Lamb shanks in linden leaves (old recipe from the Romanian village)

Sarmalute of lamb, & icircn linden leaves! Couldn't recipe more & bdquode season & rdquo like this! Because an old friend just called me & ndash & icircn the kitchen, my dear ones, only friends who know how to nibble a wire well & ndash have friends and she told me about her first book of recipes collected from the parts of the country where she left & icircn world, I couldn't help but ask you for some recipes for your lordship. Gina Bradea comes, on one thread, from the area of ​​the B & acircrlad hills, and on the other thread, from Dobrogea hercinică.

And in Italy, where she spent her life, she could not indulge in pasta and risotto, remaining a fan of cabbage rolls. Of the local sauerkraut, which he knows how to prepare according to about 7-8 recipes. & Icircntre them, and this, of sarmalute of lamb.

Not long ago, Gina published a book called & bdquoGood appetite. with Gina Bradea! & rdquo And I'm sorry you keep coming to me just reading it! Let's start cooking from it! For today, we will cook from her book. Lamb chops & icircn tender lime leaf (because you just didn't want & icircn acacia leaf & acircm!). But it would be just as well to wrap this sarmau and & icircn stevia, spinach, horsetail or loboda, gulie leaves or even larch, because it's just about Moldavian sauerkraut, which are tiny-tiny-tiny! The women of the Romanian village worked for hours on end to fill the cauldron or the big clay pot and to boil them in ovens or on the pirostrii!

Hey, lamb sarmalute & icircn linden leaves !?
But let's not dwell too long - that Moldovans, you know, gentlemen, are good to talk about - and let's move on to the recipe in question.


Recipe for fasting sarmale in stevia leaves - ingredients and preparation

Ingredient:

  • 4-5 bundles of stevia leaves (you have a few more leaves left, which you will put under the sarmale and above them)
  • A cup of rice
  • A carrot
  • 3 onions
  • 4-5 finely chopped mushrooms
  • 2-3 chopped prunes
  • 4-5 pieces chopped walnut kernels
  • 3 tablespoons sunflower oil
  • 300 milliliters of mashed tomatoes or broth
  • 500 milliliters of borscht with larch
  • A few sprigs of dill and parsley
  • Salt and pepper to taste

Method of preparation:

Peel and finely chop 2 onions. Heat the oil in a pan and pour the onion. Add a pinch of salt and let the onion harden for 1-2 minutes, over medium heat.

Meanwhile, peel the carrot and grate it, wash the rice and drain, chop the mushrooms, plums and walnut kernels. All this is put in the pan, over the hardened onion. Mix and quench everything with a cup of water.

Leave over medium heat until the rice is puffed, but not completely cooked. At the end, add the pepper and salt, add the chopped parsley and dill, mix and set the pan aside.

Meanwhile, put another pan on the fire in which you fry the third chopped onion. Pour the broth, stir and leave for another 2-3 minutes on the fire. This will be the sauce you will use between the layers of sarmale.

Wash the stevia leaves well, cut their stalks, then scald them for 30 seconds in hot water so that they roll easily. Take them out through a sieve to get rid of excess water.

Fill the stevia leaves with the mixture of rice, onion, carrot, mushroom, prunes, walnut kernels - one tablespoon of composition for each leaf.

Put a little oil in a Roman or yena bowl, high enough to fit all the sarmales. Form a "bed" of a few stevia leaves, then place a first neat layer of sarmale. Pour some of the broth and onion mixture over the first layer, then continue to build the "fort" of the stuffed cabbage. To each new layer, add a little of the tomato sauce with onions.

Place the remaining chopped stevia leaves, the rest of the broth and possibly a little dried thyme over the last layer of sarmale. In order to boil the sarmales, pour enough borscht over them to cover them a little, but not to puddle in it.

Cover the dish with a lid or aluminum foil and place in the preheated oven. Leave the sarmales in the oven for 60 minutes at 170 degrees Celsius. The stevia leaves boil much faster than the cabbage leaf. Good appetite!


Easter recipes from Horia Vîrlan: Transylvanian lamb soup with cream and tarragon

Ingredients for 4 servings: 400 g lamb breast and neck, a large onion, a large carrot, a small celery, a small parsley root, a bunch of green onions, a tablespoon of chopped parsley, a tablespoon of chopped tarragon, a tablespoon of rice with beans round, two tablespoons of white wine vinegar, two egg yolks, a large glass of cream, a teaspoon of salt, 5-6 black peppercorns.

Step 1: Cut the meat into pieces and cook it, but not more than 3 minutes, in a pot of boiling water, then take it out and boil it in cold water, with the peppercorns and a little salt. Remove the foam when it forms.
Step 2: After the meat has boiled for an hour and no more foam is gathering on the surface of the water, add the washed rice and the finely chopped and finely chopped vegetables (except the parsley). Continue cooking for another 10 minutes. Then add the tarragon and season with salt, continuing to boil for another 10-12 minutes.
Step 3: Beat the egg yolks with the cream in a bowl.
Step 4: When the soup is ready, turn off the heat, then & # 8220range & # 8221 the soup with the cream mixture and add the vinegar. To 'straighten' means to mix two or three tablespoons of hot soup in the bowl with sour cream and yolks, then pour the contents of the bowl into the pot of soup and mix everything well with the polish.
Step 5: Sprinkle with chopped parsley and serve with hot peppers.


Stevia, benefits

  • Fights obesity. It is said that stevia pigments play a strong role in regulating body weight. To achieve the desired effects, it is recommended to eat 70 ranges of raw stevia leaves, in the form of a salad in which you can add a little olive oil and a few drops of lemon. It is important not to consume fluids before and after meals because their lack favors the digestion of this plant.
  • Treats gum injuries and conditions. It has a strong antibacterial effect. According to studies conducted by the Japanese at the School of Dentistry in Hiroshima, stevia prevents the development of dental bacteria, fights cavities and dental diseases.
    Powerful detoxifier. Stevia stimulates gastrointestinal transit, helps eliminate food waste, stimulates the elimination of bile and promotes digestion. Heals anemia. Stevia has a high iron content and helps the body to revitalize and mineralize so as to get rid of anemia. Rejuvenates the body. Due to its pigments, vitamins and minerals, stevia helps to rejuvenate and invigorate the body and fights oxidative stress. Increases immunity. Due to its content of vitamins and minerals, stevia stimulates the immune system.
  • Strengthens the immune system and reduces inflammation. The high content of vitamin C makes stevia a natural anti-inflammatory and antibacterial. When cooked, stevia leaves lose their nutrients, especially the amount of vitamin C.
  • Improves eyesight. Vitamin A is abundant in stevia so your eyesight will be improved by eating this plant.
  • Beautifies the skin. Among the people, stevia is crushed and then used as a compress to treat skin infections. Due to the high content of vitamin C and vitamin A, these compresses are effective.

Sarmale in stevia sheets, as good as at home

Sarmalele & icircn stevia leaves are a unique dish, with which you will surprise your loved ones. You can opt for vegetarian sarmale or for the classic sarmale with rice and meat, this time & icircn stevia leaves, as tasty as cabbage or vine leaves.

If you are a big fan of sarmale, but you are bored of the classic recipe with cabbage or vine leaves, you can choose stevia leaves, as tasty and healthy as cabbage or vine leaves, which you usually use at sarmale.

We present two recipes, one ideal for vegetarians and one for those who can not give up meat. If you choose the last option (sarmale with rice and meat), it would be better to replace minced pork with beef or even lamb. You will get a much tastier and healthier menu with less fat. Here's how to make sarmale & icircn stevia leaves!