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Wash the stalks very well and fry them on the stove tray.
Meanwhile, chop the cheese, add the eggs and sour cream, mixing everything.
In a yena bowl, greased with butter, spread the pie sheets and pour the cheese composition, then add the fried ghee.
Grease the top sheets with beaten egg mixed with sour cream and put the dish in the oven until the pie is nicely browned.
Leave to cool in the oven.
Ingredients for ghebe stew
For the stew
- 350 grams of ghebe
- 200 grams of cream for cooking with a minimum of 12% fat
- 75 ml of dry white wine
- 50 ml of water
- 2 tablespoons sunflower oil
- 1 onion
- 2 cloves of garlic or a little green garlic
- A few leaves of fresh parsley
For the polenta
- ½ liters of water
- 180-200 grams of corn
- 1 teaspoon salt
- 20 grams of butter
- 2 tablespoons grated cheese
Method of preparation
Smoked ciolan meatballs
Clean the ciolan well (if necessary, lightly grind it on the stove) and shave it with a knife, wash it
Boil the pipettes, hearts and livers, washed and cleaned well, with a little salt.
Pie with meat and ghebe
Dough :, 250 gr flour, 1/2 from a small cube of yeast, 1 teaspoon sugar, 1 salt powder, 1 tablespoon oil, 3/4 cup water,, Filling :, 1 large onion, 1 carrot, 1 / 2 red peppers, 250 gr ghebe in salt, 250 gr minced meat mixture, 200 gr diced tomatoes, 2 tablespoons oil, 1 tablespoon tomato paste, salt, pepper, 1 egg + 1 for greased, green dill
Difficulty: Average | Time: 1h 30 min
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Ghebe pie from: flour, yeast, sugar, oil, salt, ghebe, onion, carrot, salt, pepper, garlic, sesame.
For the dough:
- 300 g flour
- 130 ml of mineral water
- 15 g of yeast
- 1 teaspoon sugar
- 2 tablespoons oil
- a pinch of salt
For the filling:
- 1 jar of ghebe in salt (800 g)
- 1 onion
- 1 small carrot
- 3 tablespoons oil
- 1 clove of garlic
- 1 tablespoon sesame
Method of preparation:
First, we boil the ghebele to desalinate them, changing two waters. After we have desalted them, we put them in a sieve to drain.
For the dough, rub the yeast with the sugar until it dissolves, put the water on the fire in a kettle until it becomes warm. In a bowl put the sifted flour, salt, dissolved yeast. Stir by hand, pour water gradually and knead.
At the end, add the oil and knead for about 2-3 minutes. We will get an elastic and non-sticky dough. Cover it with a clean towel and leave it to rise for 30-40 minutes, away from the current.
For the filling, clean the onion, finely chop it, clean the carrot and put it on the small grater. Heat the oil in a pan, put the vegetables and sauté for 2-3 minutes.
We chop the sponges not very finely, we turn them over the vegetables together with a cup of water. Season with salt and pepper and let it simmer over medium heat, stirring constantly in the pan.
Remove from the heat when ready, then add the cleaned and finely chopped garlic.
We divide the leavened dough into two approximately equal parts. Sprinkle flour on the work table and spread the first sheet of dough.
In a tart pan, lined with baking paper, place the sheet of dough, prick it with a fork from place to place, pour the filling and level it. We spread the second sheet, place it on top, press lightly with our hand and prick it with a fork.
Dampen a brush and grease the pie on top and sprinkle with sesame seeds. Put it in the hot oven, at a suitable temperature, for 30-35 minutes, until it catches a golden crust on top.
Oven with baked ghebe
Today I didn't feel like something complicated, so I thought that an omelette full of mushrooms made in the oven would be perfect. I kept thinking what name to give it, but in the end & # 8222 omelette & # 8221 seemed the most appropriate. I used mushrooms picked by my father (without worrying that he is a specialist in choosing ghebe) and put by my mother in the freezer, so I took out one of the bags I received and thawed it. Mushrooms have very few calories and a lot of other benefits on the body. However, be careful where you get them from, to be a safe source.
Ingredient (tray 25 x 18 cm):
- a bag of boiled and frozen ghebe (about 2-3 serious punches that fit in a bowl)
- 8 eggs (mine were smaller)
- a serious punch of baby spinach
- 1/2 white onion
- 1 ardei kapia
- 2-3 cloves of garlic
- parsley leaves
- telemea cheese for shaving on top (telemea of goat, sheep, cow)
- ground black pepper
- a little grape seed oil (1-2 tablespoons)
Method of preparation:
I finely chopped the onion, garlic and pepper and put them to lightly fry in a pan with 1-2 tablespoons of grape seed oil. After a minute & two, I added the thawed ghee and left everything on the fire until all the water left by the mushrooms evaporated. At the end I added the handful of fresh baby spinach and I fried everything for about a minute. I pulled the pan aside and let the composition cool until I took care of the eggs.
Using a brush I greased a tray (25 x 18 cm) with very little oil and poured the previously prepared composition.
I started to beat the eggs well with a fork, I seasoned them with salt and pepper, I added the finely chopped parsley leaves and I slammed them in the tray over the mushroom composition.
On top I grated a little Telemea cheese for both the taste and the golden look at the end.
I put the tray in the preheated oven at 200 degrees Celsius for about 20-30 minutes.
It is a very filling omelet, excellent for breakfast, lunch or dinner. Prepared in this way is very tasty even the next day.
Today I chose to serve with a slice of bread for lunch, along with a delicious salad with arugula, lettuce, baby spinach, cucumbers and cherry tomatoes :).
Ghebe stew with cream and polenta next to it
Finally, the ghebele appeared in our country and I was able to buy a kilo to make me want it. They are a bit expensive and as none of us get through the forest to harvest, we are satisfied with what we can get from the market.
And if last year I put a portion of vinegar and made ghebe with garlic and a good soup, this year I said to try something else. And I chose to make this simple ghebe dish with cream and some ghebe with mayonnaise.
Maybe the price will drop in the next few days and I manage to put a few in the winter, especially because it's not hard at all because they keep very well in salt, put in jars.
Eating ghebe with cream is very easy to make. Basically all you need to do is boil the ghebele before, as I explained in the recipe ghebe with garlic and polenta (see here) or in the ghebe stew with tomatoes (see here), then fry them a little.