Traditional recipes

Sheep and pork sausages & Red cabbage and goulash salad

Sheep and pork sausages & Red cabbage and goulash salad

Wash the sausages, wipe them, prick them with a toothpick a few times and put them in a hot pan.

After browning, add the wine, spices and garlic. Leave it on the fire for a few minutes.

Remove the sausages to the salad and serve while hot.


Good appetite!


Health without doctors

Healthy products:

2. Agar & # 8211 is a gel extracted from a powdered alga. Once in the body, it absorbs fluids and increases its volume, capturing fats and sugars. It is not digested by the body, but eliminated with fats and sugars. The optimal amount is 3 g per day. May
use in soups and sauces.
3. Seaweed & # 8211 contains a lot of fiber.
4. Pineapple contains enzymes that dissolve fats.
5. Anise & # 8211 degreases the body.
6. Endives have negative calories, stimulate bile secretion.
7. Artichoke & # 8211 diuretic, lowers cholesterol.
8. Hot peppers & # 8211 boosts metabolism.
9. Avocado- has vegetable proteins, easily digestible.
10. Broccoli has negative calories.
11. Basil degreases the body, has negative calories.
12. Apricot & # 8211 laxatives, helps digestion.
13. Cardamom & # 8211 is a traditional Arabic spice also called & # 8220hell & # 8221. A few seeds taken before a meal for 10 minutes, stimulate digestion, and put in coffee neutralizes its toxicity.
14. Turkey meat is low in calories and low in fat.
15. Potatoes are eaten fat-free and only with other vegetables.
16. Chestnuts & # 8211 burn fat.
17. Cucumber & # 8211 has negative calories, eliminates toxins.
18. Strawberries & # 8211 eliminate toxins from the body, have negative calories.
19. Onion & # 8211 degreases the body, has negative calories.
20. Cumin regulates enzyme secretion.
21. Chicory & # 8211 stimulates digestion.
22. Thyme & # 8211 degreases the body.
23. Cherries are depurative.
24. Blackcurrants & # 8211 rebalance metabolism.
25. Horsetail & # 8211 increases the elimination of toxins
26. Cauliflower has negative calories.
27. Coriander & # 8211 reduces bloating.
28. Watercress can be eaten as a salad, juice, soup or for seasoning meat and vegetables. It has an antibiotic effect without affecting the stomach flora, strengthens the immune system, is a good diuretic and detoxifier and helps eliminate fat. Tea is good and against
cough.
Be careful, the dried plant loses its healing powers!
29. Cloves & # 8211 have negative calories.
30. The blueberry has the great property of dissolving and eliminating fats, and for this it should not be consumed in large quantities, a few leaves eaten are enough, but it should be used frequently for
so that the effect is visible.
31. Zucchini has negative calories.
32. Stained beans & # 8211 is purgative.
33. Green beans have negative calories.
34. Ginger & # 8211 intensifies metabolism.
35. Ginseng & # 8211 removes toxins.
36. Graham & # 8211 has a lot of fiber.
37. Grapefruit & # 8211 contains enzymes that dissolve fats.
38. Gulie & # 8211 regulates glucose levels.
39. Horseradish & # 8211 degreases the body.
40. Kiwi & # 8211 is a powerful antioxidant.
41. Lemon & # 8211 degreases the body, has negative calories.
42. Licorice stimulates the liver and gallbladder secretion and improves digestion. The root is used and consumed as tea,
infusion: 2 teaspoons to a cup. Drink after dinner. Be careful, increase fertility, and consumption for more than a few weeks can lead to hypertension or edema!
43. Izma & # 8211 has a refreshing effect.
44. Mandarins & # 8211 reduce indigestion.
45. Mango has negative calories
46. ​​Rosehips & # 8211 drive away fatigue.
47. Sorrel is a detoxifier.
48. Dill degreases the body, has negative calories.
49. Mei & # 8211 has a lot of fiber.
50. Mint & # 8211 has negative calories, is a diuretic.
51. Apples have negative calories.
52. Honey & # 8211 decreases appetite.
53. Almonds & # 8211 lower cholesterol.
54. Carrots have negative calories.
55. Blackberries are laxatives.
56. Chamomile & # 8211 facilitates digestion.
57. Napi & # 8211 diuretic, purifies the blood.
58. Nectarines & # 8211 have few calories.
59. Oregano & # 8211 intensifies liver function.
60. Basmati rice & # 8211 intensifies digestion, refreshing.
61. Brown rice & # 8211 intensifies digestion.
62. Barley & # 8211 intensifies liver function.
63. Papaya & # 8211 regulates blood sugar.
64. Hawthorn reduces gastric acidity.
65. Dandelion & # 8211 intensifies burns.
66. Parsley is a diuretic.
67. Parsley has negative calories, eliminates fat.
68. Watermelon is a diuretic.
69. Fish & # 8211 reduces cholesterol, has good fats.
70. Pepper & # 8211 degreases the body.
71. Oranges have negative calories.
72. Radishes have negative calories.
73. Pomegranates & # 8211 lower cholesterol.
74. Rosemary is a diuretic.
75. Tomatoes & # 8211 degrease the body
76. Lettuce stimulates metabolism.
77. Salvia has negative calories.
78. Schinduf & # 8211 is eaten by seeds or leaves, ground and mixed with food. Helps digestion and lowers cholesterol.
In the form of tea: 2 teaspoons to a cup of water has antitussive and laxative effect, drink warm after 3 hours of infusion.
79. Shell & # 8211 regulates thyroid function.
80. Cinnamon & # 8211 degreases the body.
81. Rye & # 8211 speeds up intestinal digestion.
82. Pumpkin seeds & # 8211 have the effect of intestinal purifier.
83. Sunflower seeds & # 8211 have good fats, do not fatten.
84. Seeds in & # 8211 drain the intestine.
85. Sesame seeds prevent osteoporosis.
86. Beets have negative calories.
87. Şovârf & # 8211 is a gastric tonic.
88. Spinach has negative calories and a lot of fiber.
89. Asparagus has negative calories.
90. Saffron accelerates metabolism.
91. Tapioca & # 8211 is a kind of flour obtained from cassava tubers, which helps to lower cholesterol and reduce the fat layer.
92. Tarragon & # 8211 dissolves fats.
93. Tofu & # 8211 contains fiber.
94. Celery has negative calories.
95. Nettle is a detoxifying and laxative
96. Garlic & # 8211 degreases the body, has negative calories.
97. Cabbage is a diuretic and purgative.
98. Chinese cabbage has negative calories, is very filling.
99. Brussels sprouts have negative calories.
100. Eggplants & # 8211 contain a lot of fiber

POISON
Sausages (salami, sausages, Parisian, Polish, sausages)

You can't say you didn't know anymore!
& # 8220Can not be digested by the digestive tract, than in ten years. The immediate effect is the appearance of gastritis and ulcers, but also of the worst form of colorectal cancer, says Mencinicopschi.

The secrets of the meat industry: salami chemicals
Synthetic additives in meat semi-finished products remain in the body for even ten years, because the digestive tract cannot digest them.
The annual consumption of sausages in Romania is about ten kilograms per capita, which means that, every day, a Romanian eats about 28-30 grams of meat products.
Last year, the average of European countries went to almost 100 grams consumed daily. However, the difference is given by the quality of Romanian meat semi-finished products, which is among the weakest
from Europe, this is also because Romanians are not concerned about what they put on their plate.

Lots of bacon and water injections

In large production units and technological slaughterhouses, animal slaughter is rare. After slicing, 80% of the meat is used for specialties, and the rest goes into the production of salamis, sausages, Parisian and sausages.

The amounts are adjusted with a lot of hard bacon, but also with soy or other hydrogenated fats. The kneading is done in a large metal container, in which the meat is chopped, then the bacon and the mouse. From raffia bags, add soy flour and & # 8211 according to each recipe & # 8211
synthetic additives and dyes are added. Homogenization is done in a few minutes, and the pasta takes on the taste and appearance of meat. Packaging is done in plastic membranes, which sometimes end up costing more than the composition of the product.

On the other hand, & # 8220premium & # 8221 products, such as pastrami, muscle or chop, are injected with brine and phosphates, the compounds that retain the most water.

The injection is done with a special needle machine, and the vacuum masks that the product is filled with water. Brine, which draws a lot of weight from the product, has as side effects high blood pressure and diabetes.

E-mails are imported and in most cases, spices such as onions or garlic are powders obtained by dehydration.

Away from & # 8220healthy eating & # 8221

Gheorghe Mencinicopschi, director of the Food Research Institute in Bucharest, says that absolutely all products in stores, except the & # 8220eco & # 8221, are full of chemicals.

Most, however, draws attention to ad intoxication:
Sausages and health have nothing in common. Children should not consume a gram. That's why advertising is aggressive in the small & # 8221 segment.

Even if they were forced by law to put all the components of the recipe on the labels, the Romanian producers avoid revealing the true quantities of meat in a product.

Out of a list of about 20 ingredients, only one is meat. The rest are phosphates, nitrites, nitrates, synthetic flavors and dyes, a lot of salt and a lot of water.

The effects of these additives do not occur overnight. Instead, in the long run, the effects are disastrous. & # 8220Romanians have become accustomed to buying water at the price of meat. Lately, all sorts of additives have appeared that have not been toxicologically tested, but which manufacturers have begun to use intensively. Among the most dangerous are phosphates, which, in excess, prevent the fixation of calcium in the bones. Imagine what that means for children & # 8221, says Gheorghe
Mencinicopschi.

EXPENSIVE
80% of the sliced ​​meat goes for specialties, such as pastrami and chops.

Labels worthless

The food health specialist points out that flavor enhancers, which are found even in the most expensive meat specialties, cause a high appetite and are addictive: & # 8220Monosodium glutamate tastes very good. Stimulates appetite and makes you
you eat continuously. The effect is not immediate, but eating and eating leads to obesity & # 8221.

From the long list of food chemicals, dyes are bombs for the body. & # 8220Carmine red is extracted from an insect. In the chemical extraction process, aluminum is used. Consumption destroys
nerve cells and the highest risk is Alzheimer's & # 8221, explains Gheorghe Mencinicopschi.

The & # 8220delicious & # 8221 appearance of sausages is largely due to soy flour or potato starch, which have as much as 40% of the composition of a cheap Parisian or a salami.

& # 8220Pure soy, not genetically modified, has become the healthiest ingredient in a salami. Starch, on the other hand, really has nothing to do with a meat product. Because they don't want to be scrupulous, manufacturers promise to put it on the ingredient list & # 8221, says
Mencinicopschi.

The diseases that haunt us

Phosphates in sausages prevent calcium from attaching to the bones. It affects the growth of children, and in 20 years, women will suffer from osteoporosis. Men will lose height faster in old age and in many cases will be obese.

The semi-preparations also contain homogenizing gums, which, in addition to retaining water, have the role of homogenizing.

Sausages Cabanos

Content: lower pork & # 8211 with bacon and mice & # 8211 44%, beef & # 8211 16%, soy flour & # 8211 40%. Add garlic, universal seasoning, coriander and smoking agent.

Additives: stabilizers: (potassium polyphosphate, carrageenan), antioxidant (ascorbic acid), taste enhancer, monosodium glutamate (additive that causes high appetite and addiction), sugars & # 8211 dextrose, lactose, natural dye: carmine, preservative & # 8211 8211 sodium nitrite and potassium nitrate.

Vegetable fats are also used for homogenization. It is packed in small intestines of sheep. Leave it to boil for 20 minutes, at 75 degrees C. Drain it in a cold room for 2-3 hours.

Pork sausages

Contents: 60% pork, with bacon and rinds, non-genetically modified soybean vegetable protein, 20% water, salt, spices and natural flavors, stabilizers (sodium and potassium di-polyphosphate), antioxidants (ascorbic acid, sodium isoascorbate ), sodium nitrite, flavor enhancer (monosodium glutamate), sugars (lactose, dextrose), natural colorant & # 8211 carmine, preservatives: sodium nitrite and potassium nitrate.

Sodium nitrite prevents the growth of the bacterium that causes botulism (that sounds pretty & # 8230 positive, who wants botulism? In fact, it might favor & # 8230), increases the shelf life of the product, stabilizes the red color of processed meats and gives a specific flavor.

Pork chop

Contents: pork chop, a layer of bacon of 0.5-1 centimeters.
The meat, cut into strands, is injected with 20% - 40% brine. The injection is done manually or with a special needle machine.

Then put in a sauce seasoned with garlic, paprika, pepper and coriander, where it is left for several hours. In the sauce, antioxidants, flavor enhancers are added.

Leave to cool for six days, then smoke industrially. 14 servings of cold cuts per month increase by 78% the risk of developing a form of chronic obstructive pulmonary disease, which is very serious.

The condition is one of the top five causes of death in the West.
It is manifested by a decrease in the body's ability to maintain a normal concentration of oxygen in the blood.

Contains: pork head in proportion of 62%, hard bacon 7%, organs & # 8211 heart, kidney, spleen 15%, liver 16%. Add the soup from the boil, the spice mix, boiled onion, sugar and salt.
In the mixer add the additives & # 8211 food coloring & # 8211 carmine, antioxidants, potato starch.

The composition is packed in synthetic membranes and boiled at 75 degrees C.

A lebărwurst & # 8220traditional & # 8221 must contain less than six grams of salt per 100 grams of product and, in principle, have a maximum of three synthetic aids, and the shelf life must not exceed ten days.
A less preserved product changes color when the package is opened.

80% LUNCH AND MICE

Pork parizer

Contains: 80% bacon and pork rind, 10% mechanically deboned poultry (including ground bones), soy flour, vegetable protein, starch, spices & salt, garlic, coriander, paprika, enhancers taste, dyes (carmine).

After mixing, the composition is boiled for 20 minutes in water at 75 degrees C. Due to the starch and soy fibers, it gives a state of satiety. Instead, it is difficult to digest. Mechanically boned meat is pasta resulting from the boning of poultry carcases, which is processed with
special equipment. This paste also contains remnants of skin, even bones.

60% LUNCH AND MICE

Summer sausage

Contains: 60% bacon and rind, 17% low quality meat & # 8211 ie what can be processed from the legs, throat & # 8211 spice mix & # 8211 salt, paprika, pepper or spice extract & # 8211 additives that imitate
spice flavors, 20% soy flour, antioxidants, carmine dye, sodium glutamate (E 261), nitrites, nitrates, garlic paste, sugar.

All this is mixed in mixers, then packed in artificial (plastic) membranes, dried and smoked industrially in a room where, theoretically, it should stay for at least four to five days.
In other cases, a smoking agent is added.

40% BRINE

Contains: boned meat from the leg, back and back muscle.
Cut into strands, salt, then pass through a sauce seasoned with onion and garlic powder, antioxidants, dyes, smoking agents and flavor enhancers.
The meat stays in the sauce for three to five days, then it is removed and tied with string. It is injected with a 20-40% brine solution, then packed in plastic bags in a vacuum.

Smoking is done with liquid smoke, which contains the most carcinogenic hydrocarbons & # 8211 polycyclic aromatic ones.

70% LUNCH AND MICE

Pork ham

The proportions of meat differ depending on the recipe. Peasant ham contains: 70% mechanically processed meat (includes bacon, bone traces, mice) & # 8211 soy protein, the full range of antioxidants, dye & # 8211 carmine.
The meat is injected with a brine solution, then mixed in three times.
The first kneading is done one hour after brine injection, the second & # 8211 24 hours after cold storage and again & # 8211 48 hours after ripening.
The composition is then placed in metallic forms which are subjected to a heat treatment of 75 degrees Celsius. After cooling, the molds are packed in plastic bags in a vacuum.


Sheep and pork sausages & Red cabbage and gully salad - Recipes


Beetroot is rich in vitamins A, B, C, E, K and contains a lot of folic acid, calcium, iron and potassium.

It is important to know that beets do not lose their beneficial properties if cooked or cooked.

I baked the red beets, peeled them and put them on the grater. I also laughed at the raw carrot. I mixed the salad with a little oil, vinegar and salt.

It is very healthy and tasty!

1 Response to "Beetroot salad"

I feel like a beet! It looks very good!

Post a comment

Thank you for the comments! The anonymous and uncivilized ones are not allowed on this blog!


UICA MIHAI

As I prepared for a harsh winter with arctic mud, the TV stutters, I woke up in a yellow autumn like a cake core, sweet and perfumed by a warm wind coming from the vineyard hill. My coriander garden is full, the leeks breathe their leaves like a rooster's tail, I still have Bulgarian peppers on their strands, cooked cabbage and white eggplants, as small as ping-pong balls. Eh! but I entered the sausage paradise, yesterday I went to cut the pork at Mircea Piky from Racoviţa, I ate pork neck still alive, only perpeled on the embers and thick burgers with two fingers, made ad-hoc from minced sausages. And here is the recipe for these banana sausages, simple and so tasty that you feel like cutting a pig every day.

The meat (forty percent fat) is chopped through a large sieve machine, sprinkled with salt, pepper, paprika, kneaded for homogenization and left to simmer for at least 3 hours.
In the hot bone soup dissolve the garlic paste, coriander, hot paprika.
Incorporate the lukewarm soup (40 degrees) into the mince and knead for an hour.
Fill the mats with the spray, not too thick, always pricking with a sewing needle and make sausages one meter long.
Place on wooden sticks, the sausages are dried for 24 hours and then smoked in two portions of 4 hours, yes, 4 hours no, every day for five days. during the night the sausages remain in the smokehouse on dry land.
The first half is hot smoke and the other is cold smoke. This results in a sausage with wrinkled skin with a beautiful chestnut color and an extremely spicy taste. They are good and raw and fried and boiled, but especially cooked with sour cabbage in the famous Kraut Suppe.
Now you're going to ask me where is the place in the recipe, the two liters of wine?
Well, quite simply, he drank the butcher's while he kneaded the sausages so that he would not become dehydrated and his strength would not diminish.

7 comments:

I had even started looking for a recipe for sausages.
Thanks uica Mihai

What if we put some thyme?

Uico, I don't understand anymore, upstairs you say you put enibahar, downstairs you say coriander.

you forgot the salt without it have no taste

Where is the place in the recipe for red wine?
Well, simple. It & # 8222Aghiasma & # 8221 of the butcher while making the sausages. But the expected toning effect will not be long in coming. The beneficiary can be the man's wife or friend. It is advisable to make sure in advance of a partner for the & # 8222program & # 8221 evening. Otherwise, you can easily get into the extreme situation of having to run after cats in the attic. God forbid! Crack the plaster from the ceilings. Unforeseen expenses with re-painting the rooms? Yes, from where! Better caution: - A partner with whom to. you also exhaust the wine left in the pot.


Come on, the nightingale sings again

Kera Calița is preparing for another face of Jariștea, in the image of the new times. He regiments himself with Bodislav Nicolas, a bass chef, whose story he publishes for the first time. He returned to his nest, like storks. A new menu is born, with forgotten recipes.

Nicolas Bodislav
Chef of Jariște

Ever since he was a student, when the "tables" of restaurants were counted according to the French code, in 1965, Nicolas Bodislav began his hard apprenticeship at the well-known hotel-restaurant "Lido".
Without noise, good, diligent and bent, day by day and night by night, he learned the gastronomic art from Ion Tutilă, the sober and great one, chosen chef of Bucharest.
After 1974, Nicolas Bodislav was appointed to the service of the great master in culinary art Sandu Constantin, at the famous "Berlin", where, with joy and without regret, he followed the fine chiseling by law of the profession of chef with diplomas.
Ursita has shown her purpose, Nicolas Bodislav being already recognized in the refined world of master chefs.
The time flows and shows the year 1985, when Nicolae Bodislav is the great vornic, next to Ion Graur, a character who "painted" and "sculpted" the dishes of the guests of the hotel restaurant "Bucharest".
Nicolas Bodislav's participation in the culinary exhibitions, real "pearls", at: "Aro" Brașov, "Parc" hotel in Constanța, "Athenee Palace" in Bucharest (and countless), brought him the diploma of high master of culinary art, then the first place prizes in the country, at heavy competitions. As a culmination, today he is an "architect" in the culinary and gastronomic art of Bucharest, in Jariștea.
Currently, Nicolas Bodislav dedicates his entire teaching, skill and experience of 50 years of culinary and gastronomic art to Jariștea clientele.
Maybe Kerei Calița's guests will dig into the marble the merits of this modest man, with a life full of honors.

SNACKS FROM HAZAICA'S RECIPES

Caltaboș monastery / 150 g 20 lei
Peasant bacon / 150 g 20 lei
Romanian lebărvurști / 150 g 20 lei
Pork halves / 150 g 20 lei
Plateau / 600 g 80 lei

Transylvanian roll / 150 g 20 lei
Cheese lumps / 150 g 20 lei
Cheese and grape roll / 150 g 20 lei
Bellows cheeses with cumin / 150 g 20 lei
Plateau / 600 g 80 lei

Carp batog / 150 g 20 lei
Sardine butter / 150 g 20 lei
Sleeping bag / 150 g 20 lei
Fishing caviar / 150 g 20 lei
Plateau / 600 g 80 lei

Eggplant zacusca / 150 g 20 lei
Beaten beans with fried onions / 150 g 20 lei
Baked eggplant salad / 150 g 20 lei
Tongue with remoulade sauce / 150 g 20 lei
Plateau / 600 g 80 lei

Foie gras / 150 g 50 lei
Pheasant ballot / 150 g 45 lei
Rooster roll / 150 g 30 lei
Duck pastrami / 150 g 35 lei
Rotated beef tenderloin with prunes / 150 g 30 lei
Plateau / 750 g 190lei

Olives / 150 g 10 lei
Vegetable / 150 g 10 lei
Plateau / 300 g 20 lei

Squid salad / 300 g 35 lei
Chicken salad with pineapple, schweitzer and green apples / 300 g 35 lei
Salad with veal and pine seeds / 300 g 40 lei

HOT TASTINGS & # 8211 SYMPHONY OF TASTE

Honey pie / 200 g 35 lei
Goat cheese wrapped in bacon baked in salad leaf / 200 g 35 lei
Pan-fried pork chops / 200 g 35 lei
Plateau / 600 g 105 lei

Pears stuffed with Camembert au gratin. and mint sauce / 200 g 40 lei
Lyonez pork liver / 200 g 30 lei
Brain bread / 200 g 30 lei
Sauteed turkey fillets / 200 g 30 lei
Plateau / 600 g 90 lei

Calf liver
patriciate
Calf apricot with flower
Sheep pastrami
Pork cracklings
Romanian platter / 900 g 140 lei

FORGOTTEN RECIPES

Meatballs in mutton sauce and mushrooms / 200 g 40 lei
"Fane Bucătaru" veal stew / 200 g 40 lei
Bucovina roasts with mashed potatoes / 200 g 30 lei
Minced mutton wrapped in puree with green bean puree / 200 g 45 lei
Shepherd's pie with beef and battalion / 200 g 45 lei

Sarmale in meat sheets cooked in white wine / 200 g 45 lei
They come from the kingdom and were cooked for the first time in the butts of pork, goose and pork shoulder, with red hot peppers, thyme and cloves boiled for at least three hours, with semi-dry white wine, after being wrapped in the pulp of young pork, beaten and spread, and served with boiled potatoes.

SONGS FOR THE STOMACH

Trout fillets in lemon sauce / 200 g 40 lei
Șalău Meuniere / 200 g 40 lei
Carp brine with anchovies, milk, fruit caviar and polenta / 200 g 40 lei
Smooth fried with baked polenta and garlic sauce / 200 g 40 lei
Salmon stuffed with cheese, baked in dough, with glazed tomatoes / 200 g 75 lei
Trout halves, with garlic and polenta / 200 g 85 lei
Mushroom and sage sturgeon / 200 g 90 lei

THE GOURMET'S PRAYER

Beef with green pepper sauce and cooked vegetables in puff pastry / 200 g 75 lei
Beef tenderloin with ribs, stewed, with buttered vegetables / 200 g 65 lei
Pan-fried beef, au gratin, ham and spinach souffle / 200 g 75 lei
Sparrow stewed and baked in bread dough, with smoked bacon, chives and green basil / 200 g 65 lei
Viennese Schnitzel, mashed potatoes / 200 g 65 lei

HUNTERS 'CHOIR

Wild boar medallion with tartar sauce, cranberries and cloves / 200 g 70 lei
Baked pheasant with game sauce / 200 g 70 lei
Peasant cooked quail with dried tomatoes / 200 g 70 lei
Rabbit with pepper and olive sauce / 200 g 60 lei
Deer with berry sauce / 200 g 120 lei

SHEEP, SHEEP AND SOURCES

Aries muscle with rosemary and rice croquettes with saffron / 200 g 65 lei
Aries chops stuffed with chives and leeks with spinach souffle / 200 g 55 lei
Battle pastrami with thyme, polenta and garlic / 200 g 45 lei

THE LAYING ORATANS

Roast duck breast with red cabbage, apples and cumin / 200 g 65 lei
Turkey leg stuffed with sausages and potato and chives stew / 200 g 40 lei
Chicken breast with asparagus and ham au gratin, with rice and fried parsley / 200 g 40 lei
Whole cernaeff cock, with chestnut puree / 200 g 70 lei
Duck liver with blueberry and currant jelly / 200 g 100 lei

PIG, SWEET MEAT, GOOD LUNCH

Pork tenderloin wrapped in smoked ribs, baked in lettuce leaf with apricot sauce / 200 g 40 lei
Fresh pork stew with boiled white cabbage and bay leaf / 200 g 35 lei
Roast pork ribs and wrapped in lard with bean stew and thyme / 200 g 35 lei
Homemade sausages, white cabbage / 200 g 30 lei
Old sarmale in sour cabbage leaves with ribs and baked corn / 200 g 30 lei

FIRE GRILL AND SUPPORTED FIREPLACE

Whole trout / 200 g 35 lei
Sleep with Greek sauce - / 200 g 40 lei
Turkey breast / 200 g 30 lei
Pork chop / 200 g 30 lei
National nape / 200 g 30 lei
Chateaubriand / 200 g 80 lei
Salmon / 200 g 65 lei

ROAD COMPANIONS

Grilled vegetables / 200 g 12 lei
Fried mushrooms / 200 g 12 lei
Risotto with vegetables / 200 g 12 lei
French fries / 200 g 12 lei
Mashed potatoes / 200 g 12 lei
Potatoes pulled in butter / 200 g 12 lei
Boiled white rice / 200 g 12 lei

WHITE HARAP'S SALADS

Lettuce salad with grated carrot / 150 g 10 lei
Tomato salad with basil / 150 g 10 lei
White cabbage salad with dill / 150 g 10 lei
Baked beetroot salad with horseradish / 150 g 10 lei
National baked pepper salad / 150 g 10 lei
Kerei Caliţa pickles / 150 g 10 lei
People's Salad / 150 g 10 lei

VEGETARIAN SKINS

Eggplant with ratatouille / 200 g 25 lei
Baked tomatoes stuffed with vegetables, goat cheese and poppy seeds / 200 g 25 lei

SOUP IN COVERED POT

Belly soup / 350 g 12 lei
Prickly beef soup / 350 g 12 lei
White bean soup / 350 g 12 lei

FASHIONABLE SUGAR

Chocolate and vanilla jelly with berries jelly / 160 g 22 lei
Profiterol a la Cassata / 160 g 19 lei
Chocolate cake & # 8211 Barjac / 160 g 19 lei
Alhambra cake / 160 g 19 lei
Cheese cake, a cake / 160 g 19 lei
Cheese pie / 160 g 16 lei
Apple pie / 160 g 16 lei
Pumpkin pie / 160 g 16 lei

French dessert & # 8211 platter / 150 g 45 lei
(Plate with moldy cheeses)


Participants in the Summer Recipes Contest from readers

The details of the contest, the prize requirements, the jury can be seen here, click where it is written in red.

These are the participants, you can tell us which recipes you like & # 128578

1. Robert Badica- Breaded zucchini with garlic sauce

Ingredient:
-2 medium pumpkin
-3 eggs
-200 gr. flour
-salt
For the garlic sauce:
-a large head of garlic
-200 gr. oil
-2 teaspoons of vinegar
-a pinch of salt

Preparation: Wash the zucchini well (if you want you can peel them), and with the help of a sharp knife cut them into slices about 2 cm thick. Sprinkle a little salt and give them away. In a flat plate put flour, and in beat the two eggs in a bowl. Drain the juice left by the pumpkin, then give each slice through: flour, egg, flour. In a pan put about 4-5 tablespoons of oil. Let the oil heat up, and put the slices of zucchini Brown the slices on both sides and remove them on absorbent towels.
We prepare the sauce like this:
We clean the garlic well, and we grind it with a pinch of salt, until it becomes like a paste. We take it out in a bowl, and with the help of a wooden spoon we rub it with the oil and vinegar does not cut) .After the garlic, it thickened and became a dense paste.We stop. Careful! Mix with the spoon only in one direction, so as not to cut the sauce. Serve the sauce with hot zucchini!

2. On the edge Alina- Lava cake

Ingredients for 6 servings:

3. Zucchini pancakes and cream cheese-Cretu Veronica

Ingredient:
Pancakes:
2 small pumpkins
3 eggs
1 cup mineral water
2-3 tablespoons oil
1 link green dill
1 link green parsley,
salt and pepper
as much flour as it contains
Filling:
Grated cheese and sour cream

Method of preparation:
Peel a squash, grate it and squeeze the juice. Leave it in a juicer to drain all the juice it leaves.
Beat the eggs with salt, pepper, add mineral water and oil. Incorporate the flour as much as necessary to have a fluid composition, a little thicker than with regular pancakes.
Add the zucchini and finely chopped greens.
We fry the pancakes on both sides. We will have some pancakes a little thicker due to the composition with zucchini.
Fill the pancakes while they are still hot with the grated cheese mixture mixed with sour cream. Roll and leave to cool for at least an hour. They can be sliced ​​more easily to be served.

Also if we like we can serve them hot.

4. Cream cheese with rose petals-Cretu Veronica

Ingredient:
300 gr feta cheese or sweet cottage cheese
3 green onions
1/4 red bell pepper
1/4 yellow bell pepper
1/4 green bell pepper
1/2 green dill tie
1/2 bunch of green parsley
150-200 gr sour cream
petals from 2-3 red roses-if you can perfume
10 gr gelatin

Method of preparation:
Green onion, dill parsley, finely chop. Cut the pepper into small cubes. Mix the cheese very well with the cream. Add salt if necessary, depending on the cheese and taste. Add the rose petals and hydrated and melted gelatin a little. water. In a tray or favorite form we put an aluminum foil and put the whole composition. We uniform well, cover with foil and let it cool for 4-5 hours.
When the time has elapsed, remove it and turn it over on the plate, removing the foil.
It is a special appetizer, especially since the scent of rose petals feels very good (if we have fragrant roses like mine).

5. Smoked pods-Cretu Veronica

Ingredient:
1 and 1/2 kg of broad yellow beans
2 carrots
1 parsnip root
1 parsley root
1 celery root (about the size of an egg)
2 bell peppers
1 onion
800 gr smoked pork loin
5-6 large tomatoes
2 tablespoons tomato paste
1 link green parsley
1 thread of green larch
100 ml oil

Method of preparation:
The beans are cleaned and cut or broken into pieces. The smoked bones are broken into pieces and washed. They are boiled in water. We gather all the foam that the meat makes. We add the beans to the boil.
Peel a squash, grate it and cut it into small cubes.
In a saucepan put the oil, onion and let it cook. Add the roots, then the pepper, diced tomatoes, a cup of water and let all the vegetables boil.
When the beans are cooked, add the vegetables and tomato paste to the pot.
Season with salt and let it boil for a few more minutes.
The chopped greens are put in the pan and the fire is extinguished.
When serving, add the cream as desired.
I like green onions or hot peppers.

6. Cherry cake - Podocea Gabriela

Cake ingredient
200/250 cherries
4 large eggs or 5 regular size
100 g of sugar
4 or 5 tablespoons top with flour
2 tablespoons oil
1 sachet of baking powder
2 sachets of vanilla sugar
a pinch of salt (I put it over the yolks, to amplify their color)

To prepare the cake, we choose the cherries, wash them, remove the seeds and put them in a sieve to drain.

Then we prepare the dough. Beat the egg whites well with 1, 2 teaspoons of cold water - you will see how fast they beat like that! & # 128521 Add the sugar and the vanilla sugar mix well until it turns into meringue.
Mix the pressed yolks with a pinch of salt with the oil and pour lightly over the meringue. (The mixture should "float" if the meringue is beaten well). Mix lightly with a spatula from top to bottom.
The last ingredient is flour, which we add after mixing it with baking powder. It is easily incorporated, respecting the same movements, from top to bottom.
The dough is ready and set aside.
Wallpaper a tray about 24 cm in diameter on baking paper and pour the composition.
Sprinkle the cherries with a little flour and place them on top of the dough (they will sink a little into the dough).
Place the tray in the preheated oven until lightly browned (about 25 minutes)
I let the cake cool in the pan, then take it out on a plate and portion it to your liking (rectangles, squares, rhombuses), then powder it with powdered sugar.
It's my family's favorite cake. I hope you like it just as much!


Diets recommended by Valeriu Popa

These diets are true natural medicines. They must be followed without changing anything, otherwise their structure changes and they no longer have the expected effect. I listed the regimes I followed, the number of those conceived by Valeriu Popa being higher (59).

The abbreviations were used:

Dairy products: sweet cheese, cream, country butter, unboiled or freshly caught country milk.

Alcoholic beverages: country wine, beer, in small quantities (maximum one glass). Strength is excluded.

Spices: ginger, bay leaf, dill, parsley, tarragon, cumin, basil. coriander, larch, moderate pepper, etc.

& # 8211 no hot spices like: mustard, hot peppers etc.

Lard: raw bacon in very small quantities (a piece as big as a nail).

Eggs: 2 egg yolks per week.

Green vegetables: beets, celery, parsley, kale, peppers (not: cabbage, carrots).

Acidity, ulcer

AR: rice, sprouted wheat, barley, vegetable soup, beans, green pods, boiled greens, papaya, oranges, lemons, grapes, tangerines, melons, plums, cucumbers, raisins, any sweet and sour fruits, milk and fruit juices, water between meals.

AI: meat, alcoholic beverages, fried or fried foods, soy, fatty foods, cauliflower, cabbage, raw radish, vinegar, biscuits, bread crust, tea, coffee, hot drinks, sweets, homemade cakes, hot peppers, oil, pickles.

Obs: It is essential to eat at regular times.

A.R .: rice, sprouted wheat, rice, millet, corn, oats, boiled green vegetables, ginger, pepper, grapes, tea and other hot beverages, alcoholic beverages, hot peppers, garlic.

A.I .: meat and fish, beans, citrus fruits, eggs, coffee, ripe fruits, ice cream, mushrooms, onions, yogurt, cream, cheese, organic acids, fermented foods, vinegar, cold water.

AR: corn, sprouted wheat, barley, lentils, beans (beans, pods), spinach, lettuce, beets, carrots, potatoes, green vegetables with carminative spices, butter, meat soup, dairy products, grapes, raisins, dates, melons green, cantaloupe (melon), cherries, pomegranate, bananas, other sweet fruits, water.

A.I .: yogurt, citrus fruits, tomatoes, millet, alcoholic beverages, soybeans, olive oil

sesame, vinegar, tea, hot coffee, guitar, hot drinks, hot peppers,

excess salt, roasted ripe fruit, fermented foods, foods

roasted, fried or baked.

Obs .: It is essential to eat regularly.

A.R .: wheat, rice, dairy products, meat, fatty foods, all sour fruits, tea, coffee and other hot drinks, alcoholic beverages after meals, spicy dishes, ginger, pepper, nutmeg, bay leaf, dried fruit.

A.I .: raw greens (especially salad), juicy fruits, watermelon and cantaloupe, pumpkin, iguana, turnip, beets, potatoes, mushrooms, fern sprouts, cauliflower, cabbage, ice cream, beans, nuts, ram, bamboo shoots.

Asthma, bronchitis

AR: wheat, rice, barley, bean soup, radish, chicken soup with hot spices, potatoes, spinach, lettuce, parsley, chocolate, cheese, tea, coffee, hot drinks, alcoholic beverages, grapes, raisins, oranges, honey , the water.

A: I .: milk, butter, yogurt, fish, pork, beef, ram, vinegar, sour fruits, pumpkin, peanuts, mushrooms, cauliflower, cabbage, fatty foods.

Heart diseases

A.R .: wheat, rice, barley, milk with water, butter or lard, boiled vegetables, fruits, oranges, apple, lemon, bean soup, fruit juice.

A.I .: hot drinks, alcohol, coffee, meat, fish, fried or fried foods, vinegar, fatty foods, hot spices, beans, soy, tubers, organically fermented foods.

Nerve disease, multiple sclerosis (leukoneuritis)

A.R .: wheat, rice, dairy products, fatty foods, sweet fruits, nuts, almonds, raisins, hot drinks, coffee, spices, foods with high nutritional value (ginseng, 9 Vita, pollen, Apilarnil).

A.I :: raw salad (green), juicy fruits (pears), pumpkin, potatoes, papaya, cauliflower, cabbage, ice cream, beans, mushrooms, carrots, mutton, drinks.

Eye diseases, epilepsy

AR: wheat, rice, barley, vegetables with oil or lard (bacon), dairy products, all fruits, eggs (2 egg yolks / week), asparagus, spinach, lettuce, sweet fruit juice, sugar, salt in small quantities, honey .

A.I .: meat, fish, alcoholic beverages, beans, hot drinks, tea, coffee, vinegar, garlic, onions, leeks, dry foods like corn, millet, oats, hot spices.

Skin diseases

A.R .: rice, rice, corn, millet, beans, green vegetables, bananas, apple, tea, coffee, hot drinks. Drink some water after the meal.

A.I: dairy products, sour fruits, mandarins, oranges, pineapples, peaches, plums, meat, fish, sugar, sesame, oil, salt, fatty foods, fried or fried, fermented.

Obs .: This includes ringworms, eczema, urticaria.

Kidney disease and urinary tract disease

A.R .: barley, corn, millet, wheat, 1 year old rice, beans, green vegetables cooked with spices, cheese, boiled eggs, mustard oil, olive oil, grapes, lemon, apple, bananas and other fruits.

A.I .: alcohol, coffee, beverages, hot drinks, dairy products, fatty foods, fried sausages, potatoes, sugar, onions, new rice, nuts.

AR: rice, barley, corn, green beans, oranges, lentils, beans, chickpeas, peas, lettuce, spinach, seaweed, carrots, pumpkin, asparagus, cucumbers, beets, cauliflower, cabbage, dairy products except yogurt, rabbit , pheasant, pigeon, papaya, lemon, grapes, cherries, dates, almonds, raisins, sweet fruits, honey.

AR: 1 year old rice, wheat, barley, millet, beans, boiled green vegetables with carminative spices, yogurt, cheese, bean soup, tea, nape, garlic, onion, leek, parsley, anise, asparagus, boiled water, pomegranates, raisins, dates.

A.I .: meat, eggs, fatty foods, milk, alcoholic beverages, vinegar, sour fruits, tubers, ice cream, cold fruit juice, hot spices, sugar, molasses, plums, heavy foods.

Constipation

A.R .: rice, bean soup, green peas, green vegetables, all kinds of fruits except bananas, dairy products (except: yogurt, cheese, butter), cold drinks, including water and fruit juice.

A.I .: Roasted or fried foods, meat, alcoholic beverages, vinegar, tea, coffee, hot drinks, hot spices, yogurt, cheese, bananas, eggs, nuts, corn, wheat, water, garlic, leeks, beans.

A.R .: wheat, barley, corn, millet, bean soup, boiled vegetables with spices, carminatives, sweet peas, chickpeas, chicken soup, eggs, milk, all fruits, nuts, tea, coffee without sugar.

A.I .: sugar, potatoes, beets, tubers, pork, fish, buffalo, rice, oats, oil, animal fats, yogurt, ice cream, molasses, sweets, fatty foods, onions, mushrooms.

4 meals a day, in small quantities.

Fever in general

A.R .: light, liquid diet including barley, bean soup, bread, biscuits, boiled vegetables, lettuce, potatoes, cucumber, eggplant, pods, melon, lemon, grapes, hot water, hot milk, tea, coffee.

A.I .: sour fruits, fatty foods, heavy foods, rice, meat, fish, yogurt, ice cream, cheese, steaks or fried foods, vinegar, hot pepper sauce, raw salad, alcoholic beverages, cold drinks.

A.R .: rice, wheat, goat's milk, whey, cheese, all fruits, radish soup, onions, tomatoes, green coriander, parsley, parsley, well-cooked vegetables with spices, lentil soup, water or cold drinks between meals.

A.I .: alcohol, spices, hot peppers, meat, vinegar, soy, tea, coffee, hot drinks, dry or fried foods, fatty foods or heavy foods, oil, salt.

A.R .: rice, wheat, dairy, especially buffalo milk, bean soup, green vegetables, fruits, cold drinks, fruit juice.

A.I .: fish, meat, hot spices, tea, coffee and other hot drinks, millet, corn, oats, garlic, vinegar.

A.R .: rice, wheat, bean soup with fat (bacon), milk, caimac, boiled green vegetables, sweet fruits, oranges, tangerines, lemons, grapes, cold drinks, fruit juice.

AI: hot tea, coffee, other alcoholic beverages, hot spices, meat, soy, salt, oil, onions, garlic, leeks, yogurt, vinegar, fried or fried foods, fatty or heavy foods, green vegetables, celery, beets, parsley , cabbage.

A.R .: rice, wheat, corn, millet, oats, barley, milk, green vegetables cooked with spices, bean soup, ginger tea, coffee and other hot drinks.

A.I .: fatty foods, butter, yogurt, cream, cheese, fruit, meat, beverages, pumpkin, turnip, potatoes, mushrooms, vinegar, fried and fried foods, oil, nuts, peanuts, coconut, heavy foods.

Obs: milk & # 8211 especially whey.

Vitamin D: boiled golden egg yolk, carrot, boiled and baked potatoes twice a week, olive oil, a little cabbage in salad.

& # 8211 Here's a model of my rheumatism diet:

  • to provide the necessary calories: 1/2 liter of unboiled milk
  • 50 g bread
  • 2 teaspoons honey
  • 1 egg 3 times / week & # 8211 raw or scalded yolk
  • raw pumpkin or sunflower seeds
  • 1 tablespoon pollen 1 teaspoon glucose powder (Chinese)
  • chicory coffee.
  • vegetable or bean soup
  • vegetable salad (dill, parsley root and leaves, endive, leek, celery roots and leaves, carrots, etc.) with cold pressed oil and lemon juice
  • boiled and baked potatoes with milk or egg yolk and olive oil
  • rice or barley with vegetables or milk added enough to the boiled rice.
  • wheat porridge sprinkled with honey and fruit
  • carrot juice & # 8211 200 ml (for potassium), parsnips or root parsley (100 ml), beets (100 ml), cabbage (100 ml).

Sputum cough

A.R .: barley, wheat, corn, millet, beans, boiled green vegetables with hot spices, potatoes, lean chicken soup, alcoholic beverages, ginger tea, coffee, honey, cheese.

A.I .: dairy products except cheese, pork, beef, ram, fish, onion, cauliflower, cabbage, beets, carrots, sour fruits, peanuts, fatty foods, mushrooms, salad, ice cream, cold drinks.

A.R .: rice, wheat, meat soup, spices, carminatives, tomatoes, beets, potatoes, boiled green vegetables with oil, fruits, tea, coffee, dried fruits, milk, boiled water, salt water.

A.I .: raw salads, cauliflower, cabbage, radishes, peanuts, alcoholic beverages, hot peppers, pumpkin, pepper, yogurt, cheese, fruit in the evening or in the morning, cold drinks.

A.R .: wheat, corn, rice, beans, cooked vegetables with spices and ginger, cheese, hot peppers, black pepper, papaya, bananas, cucumbers, apples.

A.I .: sour or sweet fruits, meat, fish, dairy products (except cheese), sugar, molasses, potatoes, fatty foods, nuts, biscuits.

Thyme tea + 50 pumpkin seeds.

Children 1-4 years & # 8211 10-12 seeds.

4 x 15 days with 7 days break thyme tea + coriander.

DAILY PROGRAM RECOMMENDED BY VALERIU POPA FOR THE SERIOUSLY SICK (CANCER)

When you get up, 1 tablespoon of sunflower oil (it can be another oil), chew for 20 minutes, sitting in an armchair, with your head held straight. Spit the oil in the toilet and scrape the tongue with a plastic spoon or a wooden spoon, removing the whitish-yellow layer. Rinse your mouth with salt water (1 tablespoon salt / cup of water) and repeat the tongue scraping 30 times. Then brush your tongue with a special toothbrush for this purpose.

Put water on the fire in 2 vessels of 2-3 1 and prepare the infusions for enema and, in women, vaginal washing. Hot water is prepared for sanitization after enema.

Enema infusion: put 2 tablespoons rosehip in 2 1 boiling water. Leave for 10 minutes. with lid.

Vaginal infusion: 2 tablespoons mallow (flowers or roots). Same as above.

8 o'clock. Cornmeal therapy

Take a tablespoon of cornstarch in your mouth and chew sitting in an armchair for 10-15 minutes, until saliva begins to appear and drain. Then rinse your mouth with salt water.

8:30 p.m.. Enema

Strain the rosehip infusion into the irrigator (the temperature is measured with the elbow, in order to be as warm as possible) and in the genupectoral position, insert the cannula greased with olive oil. After the enema, a massage is performed on the abdomen, around the navel. After defecation, local sanitation is done.

9 o'clock. Vaginal wash with mallow infusion with the help of the irrigator

9:30 p.m.. Gymnastics: jumping on top (100) in front of the open window, moving your arms rhythmically and breathing at the same time (you can start gradually, 10, 20 & # 8230 jumps). In the end, it is rarely inhaled and exhaled.

10 o'clock. Rice cure: 4 tablespoons of husked rice is washed and left until 11 o'clock. Self-massage in the sole at the indicated points.

11 o'clock. Table 1: Swallow the rice (whole grains) or chew. Then consume 1/2 1 of distilled water for 1 h.

12:30 p.m.. Preparation of the meal 2. Grate and mix with 1 tablespoon of wood: 5 tablespoons sprouted wheat, 2 tablespoons celery, 2 tablespoons parsley root, 1 tablespoon kale, 2 tablespoons beets, 1 tablespoon honey, 2 tablespoons apples.

13 o'clock. Table 2: The above are served with 1 tablespoon of wood for 1 hour. Put the distillate and make 2-3 1 distilled water.

16 o'clock. Table 3: 1 cup unsweetened sage infusion (250 ml boiling distilled water and 1 teaspoon sage). Note: I recommend that the sage be boiled for 1 minute to evaporate the harmful volatile oil.

Ora 18. Table 4

  • 100 g raw pumpkin seeds
  • 1 cup thyme infusion (250 ml boiling distilled water + 1 teaspoon of plant).

Ora 19. Infusions are prepared for enemas and vaginal washing, just like in the morning.

Table 5: Grate: 0.5 kg ionatane or golden apples (or pears), 4 tablespoons celery, 2 tablespoons carrots, 2 tablespoons parsley, 2 tablespoons beets, 3–4 walnuts, 1 tablespoon honey, 125 g sprouted wheat.

Ora 20. sleeping pill

Infuse for 10-15 minutes. peel of 4 ionatane apples in 250 ml of distilled water. Sweeten with 1 teaspoon of grated honey. Then the apple peels are consumed. The juice is slowly swallowed with a spoon. Everything should last 45 minutes.

Ora 21. Enema and vaginal lavage.

9:30 p.m.. Sleeping in bed with the window open 10 min. Then sleep with the window closed.

After 45 days, add vegetable soup, then beans, rice swallowed with 1/2 l of sage tea, oatmeal in soup or tea, barley, millet, corn, boiled. The decoction is drunk.

Health conditions

  • Light urine (straw yellow), odorless.
  • 1-3 chairs (if possible after each meal), daily. The faeces should be odorless, not stick to the toilet, not floating above the water.
  • Sweat should not smell bad.
  • Normal appetite (no excessive hunger and no vomiting).
  • It doesn't have to smell like your mouth.
  • Don't have a lot of sputum or other eliminations.
  • You don't have to get used to diffuse pain, which can mask diseases.
  • Be in a good mood.
  • Absence of unjustified drowsiness.
  • When you go to bed, fall asleep immediately, and when you get up, get up immediately.

Valeriu Popa said that there are 9 main causes that lead to illness. To combat them, he recommends: de-stressing, deworming, drugging (alcohol, tobacco), detoxification, detoxification, imagination, willpower, sleep, breathing and movement.


Banat's culinary archeology & # 8211 the new passion of Uica Mihai

Timisoara is in the heat of preparations for 2021, when it will exercise the title of European Capital of Culture, and the traditional delicacies from Banat are waiting to be tasted by each of the guests who will arrive here.

Uica Mihai, a true brand in the preparation of traditional culinary dishes, is not absent from all tourism promotion events in Banat, in the perspective of 2021, because & # 8211 he says & # 8211 any hike must be rewarded with dishes that do not never look at them.

& # 8221I had the chance to visit almost 300 localities in the counties of Banat and I came in contact with old people or young people who keep family recipes and so I became a culinary & # 8216archologist & # 8217. I managed to discover some recipes that I keep as such or to which I added my personal note, without changing the essence & # 8221, the famous chef from Buziaş tells AGERPRES.

Uica Mihai's (Uncle Mihai's) passion for & # 8221 Banat Culinary Archeology & # 8221, which will reach the covers of a book with this name, began immediately after the Revolution, when he left to complete his teaching at cooking schools in France. , in Strasbourg, where he spent two years in Spain and Italy, becoming a fan of art & # 8211 art cuisine, special plating, decorations, painted plates.

14 years ago, when, growing this market segment, he realized that he should go back to the roots & # 8211 not to the traditional cuisine, but to the archaic, rustic & # 8211 he started to make real & # 8222 archeological excavations & # 8222 # 8221, because he did not find specific cookbooks.

The oldest recipe he discovered in his searches has a history of hundreds of years.

& # 8221The oldest recipe is that of kurtos kalacs, which was taken in vain by the Hungarian Szeklers. When the first German settlers came, especially from the border area between Poland and Germany, Silesia, they had large carts loaded and missing two or three chickens, the cow tied behind the cart, and the Pemoa, Saxon or Swabian mothers did not leave their souls so as not to give the children anything sweet on Sunday. Then they kneaded a leavened dough made of flour rubbed with a little butter, the growth factor being eggs and cow's milk. And because they had no baking conditions, they made & # 8216 twigs & # 8217 from the dough twisted between the palms, which they wrapped in some corn cobs and baked them over the open fire. This is how this coil came out, which today has become a & # 8222fake & # 8221, for most manufacturers of kurtos kolacs, which use flour mixed with emulsifiers bought in 10 kg bags. As proof, the rolls bought at the fair last three or four days or the original ones, made by pemoaics, were good warm, the next day they were hard as wood & # 8221, Uica Mihai explains for AGERPRES.

His pantry is full of what he calls, under the trademark, & # 8221Please grease our mustaches & # 8221, from Serbian salad, zucchini and eggplant zacusca, winter salad, hot pepper or red onion jam, from peaches with ginger, up to gogonele, cherry compote or hot pepper sauce.

Of course, it is also unsurpassed in the cooking of hot dishes, and sausages with polenta or beans with sausages, & # 8222 as in the army & # 8221, are nowhere tastier than his.

He is proud of the traditional products & # 8211 many kinds of zacusca, the jumeri paste that he, in the multicultural harmony of the place, calls Swabian & # 8221malamel & # 8221, prepared from pieces of chopped jumera and mixed with a little lard, rich in spices , including coriander and thyme, or hot pepper jam & # 8211 which has become a brand, or all kinds of pickles.

& # 8221Doing archeological excavations in the culinary field of Banat, I try to use seasonal products, nothing from hypermarkets or from the greenhouse. Now is the season of yellow onion, celery (celery-no.), Larch, parsley, but nothing else, except for ginger, which I use for ginger jam, which has rejuvenating virtues and I want to reach June once again. 8221, says, smiling, Uica Mihai.

He also reveals a secret about the periods when we have to put pickles to last a year: according to the old calendars, from 1900, he learned that from Saint Mary the Great (August 15) to Saint Mary the Little (September 8) you can pickle cucumbers, then last a whole year from Sfânta Mărie Mică to Good Friday (Sfânta Parascheva, October 14) pick pickles of all kinds, combined, sour in quality vinegar marinade or put in brine with salt between Saint Parascheva and Sânmihai (Holy Archangels, November 8) you can put mixed cans, depending on the weather (- if it's too hot, don't put cans, but only pickles) after Sânmihai, if the first frost has fallen, put pickled cabbage.

This is followed by the slaughter of the pig, a sheep and, until spring, & # 8230. all you have to do is walk around the house, says the chef from Buziaş.

Eating as healthy as possible helps maintain the body's energy

Recipe from the monastery: Tart with yogurt and grapes

You may also be interested in:

/>

New concept in Timisoara: "Pot with pot" & # 8211 Food delivery for families and groups of people

Recipe from the monastery. Vegetable salad with leurd and seeds

Doctor's advice. How to get rid of Christmas without medical problems

Tips for a proper diet in autumn and winter. What and how we cook

Jamie Oliver tells us what foods should not be missing from our kitchen

Recipes from the monastery with bell peppers

Write a comment

Nutrition


About Nutrition and Healthy Lifestyle. Excess salt kills. Don't feed the cancer!

Meat & # 8211 everyday bread for some
& # 8220 Can not be digested by the digestive tract until ten years. The immediate effect is the appearance of gastritis and ulcers, but also the worst form of colorectal cancer, says Mencinicopschi.

The secrets of the meat industry: salami chemicals Synthetic additives in meat semi-finished products remain in the body for even ten years, because the digestive tract cannot digest them. The annual consumption of sausages in Romania is about ten kilograms per capita, which means that, every day, a Romanian eats about 28-30 grams of meat products. Last year, the average of European countries went to almost 100 grams consumed daily. However, the difference is given by the quality of Romanian meat semi-finished products, which is among the weakest in Europe, also because Romanians are not concerned about what they put on the plate.

Lots of bacon and water injections

In large production units and technological slaughterhouses, animal slaughter is rare. After slicing, 80% of the meat is used for specialties, and the rest goes into the production of salamis, sausages, Parisian and sausages.

The amounts are adjusted with a lot of hard bacon, but also with soy or other hydrogenated fats.The kneading is done in a large metal container, in which the meat is chopped, then the bacon and the mouse. Soy flour is added from raffia bags, and, according to each recipe, synthetic additives and dyes are added. Homogenization is done in a few minutes, and the pasta takes on the taste and appearance of meat. Packaging is done in plastic membranes, which sometimes end up costing more than the composition of the product.

On the other hand, & # 8220premium & # 8221 products, such as pastrami, muscle or chop, are injected with brine and phosphates, the compounds that retain the most water.

The injection is done with a special needle machine, and the vacuum masks that the product is filled with water. Brine, which draws a lot of weight from the product, has as side effects high blood pressure and diabetes.

E-s are imported and, in most cases, spices such as onions or garlic are powders obtained by dehydration.

Away from & # 8220healthy eating & # 8221

Gheorghe Mencinicopschi, director of the Food Research Institute in Bucharest, says that absolutely all products in stores, except the & # 8220eco & # 8221, are full of chemicals.

Most, however, draws attention to ad intoxication:
& # 8220 Sausages and health have nothing in common. Children should not consume a gram. That's why advertising is aggressive in the small business segment.

Even if they were forced by law to put all the components of the recipe on the labels, the Romanian producers avoid revealing the true quantities of meat in a product.

Out of a list of about 20 ingredients, only one is meat. The rest are phosphates, nitrites, nitrates, synthetic flavors and dyes, a lot of salt and a lot of water.

Doctors say that the effects of these additives do not occur overnight. Instead, in the long run, the effects are disastrous. & # 8220Romanians have become accustomed to buying water at the price of meat. Lately, all sorts of additives have appeared that have not been toxicologically tested, but which manufacturers have begun to use intensively. Among the most dangerous are phosphates, which, in excess, prevent the fixation of calcium in the bones. Imagine what that means for children & # 8221, says Gheorghe Mencinicopschi.

EXPENSIVE & # 8211 80% of sliced ​​meat goes for specialties such as pastrami and chops

Valuable labels

The food health specialist points out that flavor enhancers, which are found even in the most expensive meat specialties, cause a high appetite and are addictive: & # 8220Monosodium glutamate gives a very good taste. It stimulates appetite and makes you eat constantly. The effect is not immediate, but eating and eating leads to obesity & # 8221.

From the long list of food chemicals, dyes are bombs for the body. & # 8220Carmine red is extracted from an insect. In the chemical extraction process, aluminum is used. Consumption destroys nerve cells and the highest risk is Alzheimer's & # 8221, explains Gheorghe Mencinicopschi.

The & # 8220delicious & # 8221 appearance of sausages is largely due to soy flour or potato starch, which is even 40% of the composition of a cheap Parisian or a salami.

& # 8220Pure soy, not genetically modified, has become the healthiest ingredient in a salami. Starch, on the other hand, really has nothing to do with a meat product. "Because they don't want to be scrupulous, the producers promise to put it on the ingredient list," says Mencinicopschi.

threat

The diseases that haunt us

Phosphates in sausages prevent calcium from attaching to the bones. It affects the growth of children, and in 20 years, women will suffer from osteoporosis. Men will lose height faster in old age and, in many cases, will be obese. The semi-preparations also contain homogenizing gums, which, in addition to retaining water, have the role of homogenizing.

Sausages Cabanos

Content: lower pork & # 8211 with bacon and mice & # 8211 44%, beef & # 8211 16%, soy flour & # 8211 40%. Add garlic, universal seasoning, coriander and smoking agent. Additives: stabilizers: (potassium polyphosphate, carrageenan), antioxidant (ascorbic acid), taste enhancer, monosodium glutamate (additive that causes high appetite and addiction), sugars & # 8211 dextrose, lactose, natural dye: carmine, preservative & # 8211 8211 sodium nitrite and potassium nitrate. Vegetable fats are also used for homogenization. It is packed in small intestines of sheep. Leave it to boil for 20 minutes, at 75 degrees C. Drain it in a cold room for 2-3 hours.

Pork sausages

Contents: 60% pork, with bacon and rinds, non-genetically modified soybean vegetable protein, 20% water, salt, spices and natural flavors, stabilizers (sodium and potassium di-polyphosphate), antioxidants (ascorbic acid, sodium isoascorbate ), sodium nitrite, flavor enhancer (monosodium glutamate), sugars (lactose, dextrose), natural colorant & # 8211 carmine, preservatives: sodium nitrite and potassium nitrate. Sodium nitrite prevents the growth of the bacterium that causes botulism, increases the shelf life of the product, stabilizes the red color of processed meats and gives a specific flavor.

Contents: pork chop, a layer of bacon of 0.5-1 centimeters. The meat, cut into strands, is injected with 20% - 40% brine. The injection is done manually or with a special machine with a needle. It is then placed in a sauce seasoned with garlic, paprika, pepper and coriander, where it is left for several hours. Antioxidants, flavor enhancers are added to the sauce. Leave to cool for six days, then smoke industrially. 14 servings of cold cuts per month increase by 78% the risk of developing a form of chronic obstructive pulmonary disease, which is very serious. The condition is one of the top five causes of death in the West. It is manifested by a decrease in the body's ability to maintain a normal concentration of oxygen in the blood.

Contains: pork head in proportion of 62%, hard bacon 7%, organs & # 8211 heart, kidney, spleen 15%, liver 16%. Add the soup from the boil, the spice mix, boiled onion, sugar and salt. In the mixer add the additives & # 8211 food coloring & # 8211 carmine, antioxidants, potato starch. The composition is packed in synthetic membranes and boiled at 75 degrees C. A traditional lebărwurst must contain less than six grams of salt per 100 grams of product and, in principle, have at most three synthetic aids. , and the expiration date shall not exceed ten days. A less preserved product changes color when the package is opened.

Pork parizer

Contains: 80% bacon and pork rind, 10% mechanically deboned poultry (including ground bones), soy flour, vegetable protein, starch, spices & salt, garlic, coriander, paprika, enhancers taste, dyes (carmine). After mixing, the composition is boiled for 20 minutes in water at 75 degrees C. Due to the starch and soy fibers, it gives a state of satiety. Instead, it is difficult to digest. Mechanically boned meat is pasta resulting from the deboning of poultry carcasses, which is processed with special equipment. This paste also contains remnants of skin, even bones.

60% LUNCH AND MICE

Contains: 60% bacon and rind, 17% low quality meat & # 8211 ie what can be processed from the legs, throat & # 8211 spice mix & # 8211 salt, paprika, pepper or spice extract & # 8211 additives that mimics the tastes of spices, 20% soy flour, antioxidants, carmine dye, sodium glutamate (E 261), nitrites, nitrates, garlic paste, sugar. All this is mixed in mixers, then packed in artificial (plastic) membranes, dried and smoked industrially in a room where, theoretically, it should stay for at least four to five days. In other cases, a smoking agent is added.

Contains: boned meat from the leg, back and back muscle. Cut into strands, salt, then pass through a sauce seasoned with onion and garlic powder, antioxidants, dyes, smoking agents and flavor enhancers. The meat stays in the sauce for three to five days, then it is removed and tied with string. It is injected with a 20-40% brine solution, then packed in plastic bags in a vacuum. Smoking is done with liquid smoke, which contains the most carcinogenic hydrocarbons & # 8211 polycyclic aromatic ones.

The proportions of meat differ depending on the recipe. Peasant ham contains: 70% mechanically processed meat (includes bacon, bone traces, mice) & # 8211 soy protein, the full range of antioxidants, dye & # 8211 carmine.
The meat is injected with a brine solution, then mixed in three times. The first kneading is done one hour after the brine injection, the second 24 hours after cold storage and again 48 hours after ripening. The composition is then placed in metallic forms which are subjected to a heat treatment of 75 degrees Celsius. After cooling, the molds are packed in plastic bags in a vacuum.

100 CALORIES WITHOUT CALORIES

1. Blueberries normalize blood sugar and have negative calories.
2. Agar & # 8211 is a gel extracted from a powdered alga. Once in the body, it absorbs fluids and increases its volume, capturing fats and sugars. It is not digested by the body, but eliminated with fats and sugars. The optimal amount is 3 g per day. Can be used in soups and sauces.
3. Seaweed & # 8211 contains a lot of fiber.
4. Pineapple contains enzymes that dissolve fats.
5. Anise & # 8211 degreases the body.
6. Endives have negative calories, stimulate bile secretion.
7. Artichoke & # 8211 diuretic, lowers cholesterol.
8. Hot peppers & # 8211 boosts metabolism.
9. Avocados have easily digestible vegetable proteins.
10. Broccoli has negative calories.
11. Basil degreases the body, has negative calories.
12. Apricot & # 8211 laxatives, helps digestion.
13. Cardamom & # 8211 is a traditional Arabic spice also called & # 8220hell & # 8221. A few seeds taken before a meal for 10 minutes, stimulate digestion, and put in coffee neutralizes its toxicity.
14. Turkey meat is low in calories and low in fat.
15. Potatoes are eaten fat-free and only with other vegetables.
16. Chestnuts & # 8211 burn fat.
17. Cucumber & # 8211 has negative calories, eliminates toxins.
18. Strawberries - removes toxins from the body, have negative calories.
19. Onion & # 8211 degreases the body, has negative calories.
20. Cumin regulates enzyme secretion.
21. Chicory & # 8211 stimulates digestion.
22. Thyme - degreases the body.
23. Cherries are depurative.
24. Blackcurrants & # 8211 rebalance metabolism.
25. Horsetail & # 8211 increases the elimination of toxins 26.
Cauliflower has negative calories.
27. Coriander & # 8211 reduces bloating.
28. Watercress can be eaten as a salad, juice, soup or for seasoning meat and vegetables. It has an antibiotic effect without affecting the stomach flora, strengthens the immune system, is a good diuretic and detoxifier and helps eliminate fat. Tea is also good against coughs. Be careful, the dried plant loses its healing powers!
29. Cloves & # 8211 have negative calories.
30. The blueberry has the great property of dissolving and eliminating fats, and for this it should not be consumed in large quantities, a few leaves eaten are enough, but it must be used frequently for the effect to be visible.
31. Zucchini has negative calories.
32. Stained beans & # 8211 is purgative.
33. Green beans have negative calories.
34. Ginger & # 8211 intensifies metabolism.
35. Ginseng & # 8211 removes toxins.
36. Graham & # 8211 has a lot of fiber.
37. Grapefruit - contains enzymes that dissolve fats.
38. Gulie & # 8211 regulates glucose levels.
39. Horseradish & # 8211 degreases the body.
40. Kiwi & # 8211 is a powerful antioxidant.
41. Lemon & # 8211 degreases the body, has negative calories.
42. Licorice stimulates the liver and gallbladder secretion and improves digestion. The root is used and consumed as a tea, infusion: 2 teaspoons to a cup. Drink after dinner. Be careful, increase fertility, and consumption for more than a few weeks can lead to hypertension or edema!
43. Izma & # 8211 has a refreshing effect.
44. Mandarins & # 8211 reduce indigestion.
45. Mango has negative calories
46. ​​Rosehips & # 8211 drive away fatigue.
47. Sorrel is a detoxifier.
48. Dill degreases the body, has negative calories.
49. Mei & # 8211 has many fibers.
50. Mint & # 8211 has negative calories, is a diuretic.
51. Apples have negative calories.
52. Honey & # 8211 decreases appetite.
53. Almonds & # 8211 lower cholesterol.
54. Carrots have negative calories.
55. Blackberries are laxatives.
56. Chamomile & # 8211 facilitates digestion.
57. Napi & # 8211 diuretic, purifies the blood.
58. Nectarines & # 8211 have few calories.
59. Oregano & # 8211 intensifies liver function.
60. Basmati rice & # 8211 intensifies digestion, refreshing.
61. Brown rice & # 8211 intensifies digestion.
62. Barley & # 8211 intensifies liver function.
63. Papaya & # 8211 regulates blood sugar.
64. Hawthorn reduces gastric acidity.
65. Dandelion & # 8211 intensifies burns.
66. Parsley is a diuretic.
67. Parsley has negative calories, eliminates fat.
68. Watermelon is a diuretic.
69. Fish & # 8211 reduces cholesterol, has good fats.
70. Pepper & # 8211 degreases the body.
71. Oranges have negative calories.
72. Radishes have negative calories.
73. Pomegranates & # 8211 lower cholesterol.
74. Rosemary is a diuretic.
75. Tomatoes & # 8211 degrease the body
76. Lettuce stimulates metabolism.
77. Salvia has negative calories.
78. Schinduf & # 8211 consumes seeds or leaves, crushed and mixed
with food. Helps digestion and lowers cholesterol levels. Under the
form of tea: 2 teaspoons to a cup of water has antitussive effect and
laxative, drink warm after 3 hours of infusion.
79. Shell & # 8211 regulates thyroid function.
80. Cinnamon & # 8211 degreases the body.
81. Rye & # 8211 speeds up intestinal digestion.
82. Pumpkin seeds & # 8211 have the effect of intestinal purifier.
83. Sunflower seeds & # 8211 have good fats, do not fatten.
84. Seeds in & # 8211 drain the intestine.
85. Sesame seeds prevent osteoporosis.
86. Beets have negative calories.
87. Şovârf & # 8211 is a gastric tonic.
88. Spanac & # 8211
it has negative calories and a lot of fiber.
89. Asparagus has negative calories.
90. Saffron accelerates metabolism.
91. Tapioca & # 8211 is a kind of flour obtained from cassava tubers,
which helps lower cholesterol and reduce fat.
92. Tarragon & # 8211 dissolves fats.
93. Tofu & # 8211 contains fiber.
94. Celery & # 8211 has negative calories.
95. Nettle is a detoxifying and laxative
96. Garlic & # 8211 degreases the body, has negative calories.
97. Cabbage is a diuretic and purgative.
98. Chinese cabbage has negative calories, is very filling.
99. Brussels sprouts have negative calories.
100. Eggplants & # 8211 contain a lot of fiber

Don't feed the cancer

& # 8211 Cancer is "fed" by our way of life: lack of exercise, breaking nature and the natural rhythms of the body (food, assimilation, elimination, work, rest and night rest). Although things are not exactly rosy, we have solutions at hand, even if they seem harder to reach or more expensive. Will and more determination. Obviously, a change in attitude and even a reversal of current "values". Where this has already happened, you know very well what I will talk about below.

& # 8211 We eat too much and of poor / poor quality.

The meat we eat is full of many unhealthy additives and we consume meat too often (sometimes 3 times a day) when the body can no longer assimilate and colon or digestive tract cancers occur due to the abundance of toxic substances or improper to assimilate by our body.

Chickens and other hormone-raised animals (my note - even trout or other farmed fish are raised with antibiotics and with concentrates and this is recognized even by producers who do not want to risk losing their production) are also a cause.

& # 8211 White sugar, double refined which introduces additional stress into the body for the organs that secrete enzymes that process and are responsible for the "digestion" of what we have ingested.

& # 8211 White flour that does not contain all the nutrients of wheat grain - the recommendation is to eat wholemeal bread!

& # 8211 Salt that is iodinated beyond the fact that, in fact, we do not all need excess iodine! However, iodine in salt is not natural!

& # 8211 UHT milk whose protein, in fact, is modified and removed by this process from the original one.

& # 8211 Fruit yogurts (or without) which no longer contain only the bacteria responsible for altering the milk and turning it into yogurt (remember the yogurt from when we were kids? - Does any yogurt still have that taste today?), but additives, milk powder and other flavor enhancers and sweeteners.

& # 8211 Excess iron and medication with side effects and their contribution to major imbalances in the body and even with feeding the cancer when it is well assimilated by the body (iron for example is proven to be a great nutrient for cancer cells!) - so pay attention to the iron intake recommended by doctors in case of anemia, both in children and adults!

Powdered milk which is given in the diet of young children and who are pushed to administer it until old age, to the detriment of the food diversification that is pushed later.

The doctor's recommendations:

& # 8211 Consumati fewer industrialized and overprocessed foods. Produce at home or use different profile stores that do not only use the organic trend to sell more expensive products. It's harder to find something like that, but, in conjunction with the fact that we don't actually need a lot of food, you can try to eat less but better quality!

& # 8211 Less meat - orthodox faith and fasting (Wednesdays and Fridays over the year and fasting) it brings us to a healthier millennial tradition. Follow the pyramid of healthy eating based on raw vegetables and unprocessed vegetables and fruits. They are presented in any magazine.

& # 8211 Better quality meat - choose safer sources that still raise chickens and feed animals traditionally. I know, it's not easy, but it's not impossible! (We have sources of chicken, beef and turkey among members of our community or outside of it, but trusted people!)

& # 8211 Honey instead of sugar and obviously following the labels more carefully because, yes, many products contain sugar and, in fact, we are not talking about honey but about certain substitutes! (we have sources of honey and there are many small producers who can provide the honey needs of our families).

& # 8211 Less food, compliance with main meals, during fasting periods even giving up one of the meals . In this way we give the body time to assimilate and rest.

& # 8211 Evening meal no later than 20:00.

& # 8211 Bedtime before 22:00 (lack of sleep before our core is responsible for heart attacks and other strokes even at 30-35 years). Going to bed early generates a morning awakening and a different rhythm of life throughout the day.

Wholemeal bread, bread without E's, rye bread (expressly recommended by nutritionists for the special transit and the intake of nutrients that it brings!)– […]

& # 8211 Iodized salt is not necessary for everyone, you can switch to salt never (it can also be found in health food stores), but here check yourself and consult your doctor, who must also be your friend and not just a doctor who does bureaucracy! Try to find such people again! They are few but they exist. Yet! There is also untreated salt directly at the salt mine! Warning: any producer of bread or other products that uses salt is obliged to use iodized salt! It's real and I'm not saying it out of excessive concern. Just for your information! (…)

& # 8211 Try to find and support local producers in big cities (we have in our community a source of eggs, milk, dairy products and meat products and source of unforced and prepared potatoes, salads, radishes and other seasonal vegetables when they are naturally developed and not forced with various chemical solutions or vitamins in water).

Do not overuse cosmetics and replace them without SLS and parabens ( ). (source: razbointrucuvant.ro)

Excess salt kills

Excessive salt consumption causes about 2.3 million deaths annually, being much more harmful than the consumption of carbonated drinks, writes AFP .

According to a study by the American Heart Association, about 15% of all deaths from heart attacks, strokes and other heart-related diseases are caused by excessive salt intake.

Excessive carbonated beverages are also responsible for the deaths of about 180,000 people annually, according to another study by Harvard University.

& # 8220National and global public health measures such as salt reduction programs in the diet could save millions of lives & # 8221, said study coordinator Dariush Mozaffarian, a professor of medicine and epidemiology at Harvard School of Public Health.

"The burden of salt is much heavier than the burden of sweet drinks, because the latter is just a food, which people can easily avoid, while salt is in all products," he added.

The researchers analyzed 247 daily salt intake surveys of adults by age, sex, region and country between 1990 and 2010 in the 2010 Global Burden of Diseases Study, an international study conducted at which was attended by 488 doctors from 303 medical institutions in 50 countries.

Nearly 1 million of these deaths & # 8211 40% of the total & # 8211 were premature, with people dying up to 69 years of age.

About 60% of deaths occurred in men and 40% in women. Heart attacks caused 42% of deaths, and strokes caused 41% of them. The rest of the deaths were caused by other types of cardiovascular disease.

84% of deaths due to excessive salt consumption occurred in low- and middle-income countries. (source: antena3.ro)


Boeuf salad

/> Ingredients: 150g pork 4 sticks 2 onions 2 tomatoes 100g parsley butter rosemary pepper salt paprika Preparation: Cut the meat into pieces, season with salt, pepper, paprika and sprinkle with rosemary. Leave for 10 minutes to penetrate the spices. Put the pieces of meat on & # 8230
Read more & # 187 /> Ingredients: 1 pork belly 2 pork ears 1 pork tongue 2 pork kidneys 500g pork goose 1kg lean pork 1 half pork head 2 pork legs 2 garlic heads 2 garlic leaves bay salt pepper Preparation: Turn the pork belly on & # 8230
Read more & # 187


Video: Φτιάχνω λουκάνικα χωριάτικα, Καρδιτσιώτικα με πράσο. Grill philosophy (December 2021).