Pickled cabbage.

How to make pickled cabbage:What you need to know when choosing cabbage? Be well baked, stuffed, white sheets and the string ('ll be useful cabbage). And brine prepares scale: every 10 liters of water each 500 grams of coarse salt, to pick the right one.

Good clean barrel cabbage then sit on his asssprigs of thyme, pepper (bound in gauze bags), dried dill. Clean and cut carrots and celery root into round slices, clean and cut lengthwise roots ofhorseradish - and throw them and they barrel (you can put it all or just some rest to all throw among cabbage on as they shove the barrel). Some added beetroot - and then you get a pink cabbage or corn kernels - that will makecabbage golden yellow.

Each cabbage cut it as the core, then pick your inside them and put them one picut salt. Cabbages are placed in a barrel only with the spine up. Se-Push, put a wooden grill top, pressing two or three river stones or granite and cover with a towel big, clean. Allow it ... two days.
Prepare during this brine. Nothing but water and salt. Be sure to melt the salt well until the last grains. Then, when the two days were fulfilled, pour the brine over cabbages. May fit once grate wood and stones, to be securely over the cabbage, cover with the lid of the barrel.
 

In the following days, cabbage should transfuse ... Three or four times in the first week. First take foam that was made with slotted spoon. Then, remove the stones and grill, wash them and dry them. Wipe with a dry cloth walls and the edge of the barrel (to the mill). Pointing a hose thick and long, put it into the dies, slipping it between cabbages, and blow strongly in him.
After the first week, Racking synergises is less, so you can fix the cap. 

After a month should be already sour cabbage good (and good die drinking hangover mornings ...)
 

Romanian potato moussaka with ground meat.

Ingredients:

800g potatoes, 500g minced beef ,100 g cheese, 1 large onion, 2 cloves garlic, 2 tomatoes passed tomato paste parsley salt and pepper to taste.

Method of preparation:

-Peel potatoes and cut into rings. Finely chop the onion and cook to cook in oil. After you catch a little color add the minced meat.

-Allow about 15 minutes and passed towards the end add the tomatoes, chopped garlic, parsley, salt and pepper.-A tray sits a row of potatoes, then meat mixture over who gets the last row of potatoes. Grate cheese over and then pour the tomato paste diluted with water.

-And then put in the oven for about 40-50 minutes

 For any questions feel free to ask me!!!! 

Romanian pickles peasant.

Pickles peasant Ingredients:

*carrots, bell peppers, green tomatoes, cauliflower, cucumber.




For each jar - two rods horseradish, celery Funzi March 1 dried dill flower 1 pepper, 2 cloves garlic, 1 teaspoon pepper, 1 tablespoon mustard.




Liquid Composition 1 jar 1500 ml - 1 tablespoon salt, 2 tablespoons honey 5 tablespoons vinegar, as water contains 1 sachet preservative 4 1,500 ml jars.


1)Preparation peasant Pickles Vegetables to be fresh and healthy at optimal ripeness for canning. Vegetables should be well cleaned.
2)Be washed in a large amount of water to be driven all foreign bodies and impurities.
3) Alternatively vegetables in jars and add water until the jars thread. Put water in a saucepan with salt and vinegar boil.
4) Over vegetable sticks add horseradish, pepper, and mustard and topped funzele add celery.
5) When the liquid composition gave a boil, remove from heat, mix with honey and then pour over hot preservative vegetables and jars stapled.
6) Are wrapped with table-cloths and let it cool slowly until the next day.
Store in cool, dry place.
Pickles are served at meat.
For any questions feel free to ask me!!!!

Romanian eggplant salad.

Eggplant salad ingredients: 2 large eggplants, peel glossy and slightly fluffy consistency (think eggplant is the only vegetable that should not be hard when we buy)
1/2 small onion
50-60 ml. of oil
salt, lemon juice as you like it sour or less sour
Optional: 1 teaspoon mustard 1 raw egg yolk.


Preparation:

1.Ingredientele that I have written are 4 portii.If want to more double portion.
2. The first step in preparation is cooking eggplant salad. Eggplants ripen by contact with a hot surface or flame until skin are carbonises and core becomes soft, the core will soften if you put eggplant in the oven, but in vain, eggplant will not smoky taste, baking that we love so much. So: eggplant bake on a hot plate, grill, disk, etc. in jar, turning them around like to ripen well. Carefully peel pierce with a fork leaving room for steam and fluid to leak, or eggplant may explode causing injury.

3.When the eggplant is ripe, remove from the grill (stove, fire, etc.) and place in a sieve placed over a bowl to collect, sprinkle with salt and cover with a lid. Allow to cool completely, during which will drain the bitter liquid that contain it. Peel eggplant thoroughly cleaned, eliminating any traces of burning. Caution, do not use metal knives, but instruments of wood, plastic or ceramic, otherwise, eggplant will be integrated into after oxidation. Also with metallic instrument, chop the eggplant really well, I use a ceramic knife, earlier we had a hatchet as wood, but it got lost somewhere. Some people give eggplants food processor, using plastic knife, but it seems to me they do not have any texture if you do so.


4. Chopped eggplant put in a bowl and this time the story may follow three different routes:

A) Natural eggplant salad add oil in a thin pouring while rub well with a wooden spoon, spinning in one direction. Eggplants have the capacity to absorb a large amount of fat, so it will become ointment, cream. After the incorporation of oil (as you pour, as it will incorporate, eggplant acts like egg yolks and mayonnaise) is very finely diced onion, salt and lemon juice to taste.

B) eggplant salad with mayonnaise, chopped onion add finely chopped eggplant over 2-3 heaping tablespoons of mayonnaise, mix and match the taste with salt and lemon juice to taste.
C) eggplant salad ... park would be mayonnaise, actually it is, it just is not prepared separately, add the chopped eggplant bowl over onion 1 dash of salt, mustard and egg yolk ( . The oil is poured in a thin while mixing with a wooden spoon in one direction . Finally, lettuce can tinker with some lemon juice and has the taste and consistency of mayonnaise salad with eggplant, just not really that contains oil

After an hour - two refrigerator is like and tastier. Good appetite!.

For any questions feel free to ask me!!!!