Traditional recipes

Grilled lamb leg prepared with the FoodSaver marinade

Grilled lamb leg prepared with the FoodSaver marinade

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I mixed all the spices and sprinkled them over the meat.

I placed the meat in the Food Saver saucepan, I put the lemon slices, the lemon juice and the rosemary sprig, I closed the lid of the casserole, I positioned the button on the position for vacuuming.

I attached the hose to the Food Saver vacuum cleaner and the casserole, then by pressing the vacuum button, in a few seconds, my meat casserole was emptied and ready for marinating, obviously after I sealed the casserole by moving the button to the "closed" position.

I put the casserole in the fridge for an hour, during which time I prepared the garnish.

For the mashed potatoes, each has its own recipe, there is no need to explain.

For the broccoli, I boiled broccoli in salted water, blended it, added a tablespoon of yogurt, pepper and a little garlic.

I took the casserole out of the fridge, I took out the meat and I placed it in the grill pan, in which I put a little oil so that it doesn't stick.

We fried the meat very well on both sides because we like the meat to be very well done.

Especially lamb could be indigestible if it is not cooked enough.

Serve hot.


The common polenta can become a useful medicine in treating colds and gallstones.

Mălaiul is a reliable substitute for bakery products, called by specialists "the friend of the small intestine". Unjustly despised, this traditional medicine brings benefits only to both healthy people and those suffering from serious illnesses. The polenta cure is very healthy, we can try it during Lent, to nourish the body and cleanse the intestines.

Helps the liver and intestines

A traditional food such as polenta has often been the subject of research by specialists, without being able to find a contraindication. Corn stews have been popular since the time of Columbus, but later came to be considered the food of the poor. Recent studies have shown that the average life expectancy of Native American tribes that ate raw or boiled corn was much higher than that of other neighboring communities that lacked this food in their diet. Recently, the presence of substances derived from arachidic and palmitic acids, extremely important for the body's health, has been discovered in corn grains. These acids are absorbed in the intestine very easily, without undergoing chemical transformations only in a proportion of 22-28%. Once in the blood, they turn into hydroxy acids that will purify the blood of some toxic substances. The detoxifying effect of corn substances facilitates the liver's effort to neutralize toxic substances, considerably reducing the risk of liver failure and cirrhosis. In populations where corn porridge is consumed daily, the incidence of liver disease is 10 times lower, and children have a better development.

It helps us live longer

Edocrinologists believe that a daily consumption of polenta reduces by 60% the risk of mental illness caused by thyroid dysfunction. Also, the consumption of polenta regulates the concentration of glucose in the blood, being useful for diabetics. It reduces the amount of cholesterol in the blood, thus reducing the risk of atherosclerosis and, implicitly, of a heart attack. Moreover, the banal polenta revitalizes sexual functions, especially female ones. The results of Romanian research conducted by anthropologists in the Bran-Rucăr region (where polenta is more often on the table of Romanians), show that 9% of women over 65 had a very intense ovarian activity, manifested by prolonging sexual life even after the age of 72 years. The consumption of polenta is also responsible for longevity. Many people think that polenta makes you fat. Well, soft polenta has four times fewer calories than bread. And the whipped cream has half the calories of bread. Since ancient times, Romanians have used polenta as a medicine. For example, just to avoid pellagra, daily consumption of polenta with half a liter of milk and an egg is enough. The therapy has worked for hundreds of years.

Poultices applied to the chest

The treatments our grandmothers gave us as children healed us and kept us from abusing antibiotics. The polenta was a place of honor among the ancient remedies. For sore throat and cold, put two tablespoons of corn on a hot plate and stand with your nose over the smoke produced, stirring constantly. In addition, drink porridge in the evening before bed, like a thin polenta, in which you put a piece of butter. The next day, you will feel infinitely better. Among the people, one of the adjuvants with an incredible efficiency in pneumonia is also the famous Romanian polenta. Allow to cool as much as the skin can withstand, then spread on the chest area in a layer of two fingers on the chest and hold for 15 minutes, then remove and wipe the skin with a tampon soaked in camphorated alcohol. Poultice with warm polenta is also good in bronchitis, flu, chronic cough. The same application is made in the kidney area for the treatment of renal colic and nephritis, on the lower abdomen, as a quick remedy for annexitis and cystitis.

For the jug: put the warm polenta on the eyelids, changing it as often as possible. In case of lipoma, a treatment with poultices with hard polenta can be done. It is placed in a layer of 3-4 cm on the place of the lipoma, taking care that the part that comes in contact with the skin is sprinkled with finely ground incense, just as salt is put on a slice of bread with butter. Apply warm, as long as the skin can withstand, and cover with a woolen object to keep the local temperature high. The treatment is done every night and is kept until the polenta cools down. Polenta is also useful for those who suffer from obesity, because this food gives an extremely fast feeling of satiety, due to the dietary fiber in its composition. Specialist studies have shown that in people who regularly eat corn, certain problems caused by hypothyroidism, such as weight gain, drowsiness, lack of physical and mental tone, are considerably reduced. Hyperacid gastritis and ulcers are ameliorated by the consumption of warm polenta instead of bread, the cornmeal having, in addition to the effect of reducing acidity, also a slightly calming, sedative action. Nutrition and food biochemistry studies have shown that frequently consumed polenta also relieves conditions such as rheumatism, diabetes, difficult periods with heavy bleeding, annexitis and metroanexitis, kidney stones, hepatitis.

From polenta to porridge and bulz

• Traditionally, cornmeal can be prepared in many ways: puff pastry, test cornmeal (cornmeal), tray cornmeal, porridge, pasta, bulz, chitac, cocîrţău. Corn as such is also eaten boiled (in a pot), fried (in a pan) or made into popcorn (in a pan). The polenta is also of two kinds: hurried and boiled. The hasty one is eaten more by the townspeople and is prepared by putting cornmeal little by little in the hot salted water, so that the polenta boils all the same. Boiling takes less time than with the polenta, which is more preferred in the country. In this case, the corn is suddenly put in salted water, it is left to boil until it tries several times to burn, like milk. Then it breaks with the torch. In the villages, the virtue polenta is not cut with a knife, but with a string. Corn porridge is nothing but half-liquid polenta, which children ate with pleasure with slices of cheese or plum juice. The pâté is also a kind of porridge, but the cornmeal from which it is made is coarser, bigger and harder. The lump or bulzul is made from cheese wrapped in polenta and then baked on charcoal. In some places, cornmeal is mixed with boiled pumpkin.

- 100 g of corn flour has 351 calories, 100 grams of puff pastry has 520 calories.

- The polenta is cut perfectly if the knife blade is moistened with water.

- The polenta does not make lumps if you sprinkle the cornmeal with cold water before putting it to boil.

- Vanilla sugar can be the secret to the perfect polenta.

- Polenta does not fatten, but combined with cream and greasy cheese, the effect will be the same as in the case of a hearty dinner. In diets, yogurt and cottage cheese are recommended.

Breakfast: hot polenta, as raw as possible, traditionally mixed with a soft-boiled egg and dairy.

Method of preparation

What is special about my drob recipe is that all the organs were cut into cubes from the knife, they were not cooked, but they were hardened in olive oil. It is a big difference and I urge you to try at least once. to do the drob in this way.

Fresh organs from a lamb, washed and cleaned. The rags are washed in several waters.

The heart and kidneys are cut in half, washed well and left in cold water for 30-50 minutes. Drain well and cut into cubes. Put a large frying pan with hot olive oil (I used a wok). The heart and kidneys are heated for the first time over a high heat. # -4 minutes without the lid, then another 3-4 minutes with the lid on. In the meantime, I cut the rest of the lamb's organs into cubes / I added them to the pan and I cooked everything over a high heat for 5-6 minutes.

Cut the onion and garlic into rounds, add them over the hardened organs. Stir and leave everything on the fire for 3-4 minutes. The composition thus hardened is placed in a large bowl and allowed to cool.

We choose a little lamb for this dish. It doesn't have to be meat, they can be pieces of meat that you don't like to use for steak. Chop the meat through a mincer and cook for 5 minutes in the pan, over high heat with a little water or white wine. Add the meat over the organs in the bowl.

After cooling, add eggs, finely chopped greens, panko breadcrumbs, salt and pepper. Mix all the ingredients well and taste for a later seasoning.

Choose a heat-resistant dish, grease it with a little oil and place it so that I line the inside of the mold with it and hang it over its edges. walls.

Optionally, boiled eggs can be placed inside the drum. I chose not to lay eggs because we serve red meat anyway.

Place the baking tray in the oven heated to 180 degrees for 40-50 minutes.

Tip: do not remove the hot drob from the tray. Allow to cool because there is a risk of it breaking when you remove it from the tray. It is preferably refrigerated overnight. to be useful to you.

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Method of preparation

The nectarines are peeled, the pulp is detached from the stone and cut into cubes. The grapefruit slices are cleaned of the inner skin, so that the pulp remains. the drained juice is kept in a bowl. The grapefruit pulp is cut into pieces. Peel and finely chop the onion, mix with the grapefruit and the nectarine pieces.
The fish is washed, dried, salted, peppered and fried for a few minutes in a Teflon pan in a little olive oil.
The basil and rosemary are mixed with the grapefruit juice, the juice is squeezed from another nectarine, a little salt, chili and a teaspoon of honey are added, it is mixed well and a delicious sauce results.
Place the cod on a serving platter, add the fruit mixture over it and sprinkle with sauce.

Marinated crucian with vegetables

Prepare a stew of wine, thyme, crushed garlic, chili, definite sheet and a little oil. In this bait

Raw salad with breaded surimi

Wash, clean and cut all the vegetables and put them in a large bowl. We grind the cheese, olives

Lamb pie prepared with FoodSaver marinade

1.5 kg. lamb (I used a bone-in pulp), -2 potatoes, -1 carrot, -1 celery root, -1 white onion, -1 leek, -olive oil, -salt and pepper, marinade for meat of lamb: -1 teaspoon oregano, -1/2 teaspoon coriander berries, -1 tablespoon dried mint, pink salt, -1/2 teaspoon peppercorns, -2 bay leaves, -1 teaspoon paprika, -1 glass of white wine, -1 onion, -3 cloves of garlic, -1 sprig of thyme, garlic spinach :, -1 casserole of spinach, -2 cloves of garlic, -salt and pepper, -olive oil, lentils :, -150 gr. lentils, -salt and pepper, hardened vegetables :, -2 carrots, -1 celery root, -olive oil, -salt and pepper, We still need to fill :, -9-10 quail eggs. depending on the size of the tray in which we will prepare the pie, -melted for greasing pie sheets, topping for the pie :, -1 egg, -1 tablespoon of milk, -2 teaspoons flax seeds, -a few rosemary leaves, Decor :, -cress and rosemary leaves

Difficulty: Average | Time: 2h 15 min

Proper shutdown indicator

For the appliance to work properly, it is important to make sure that it is closed properly first. Place the open end of the bag in the slot of the drip tray, then close the appliance by pressing both sides on the sides of the lid until you hear a click, then press again. A green band will appear around the side locks and the green power LED will light up, a sign that the appliance is closed properly and you can press the vacuum and seal button. See steps for proper use here


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