Traditional recipes

Pigeons in raisin sauce

Pigeons in raisin sauce

I received some pigeons from a dear friend and apart from frying or sour cream, I made something more special. I know that this sweet and sour fruit sauce goes with chicken or game, so I made it; it's not on everyone likes the combination of fruit and meat but I tell you it's delicious, a little good !!!

  • 3porumbei
  • 300g raisins
  • 1strugure well baked and flavored
  • 1 lemon
  • 1 glass of good quality white wine
  • 2 tablespoons sugar
  • 3 tablespoons oil
  • salt
  • pepper

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Pigeons in raisin sauce:

Pigeons portioned in halves or quarters, fried in hot oil then put the bowl aside, raisins soaked in hot water and drained, put them through a mincer or blender, wine put in a bowl on the fire with sugar, after a few boils add pasta of raisins, mix and then pour into the meat bowl, let it simmer for 20-30 minutes, after this time add grape juice, lemon juice, season to taste and after 1-2 boils can be served with natural potatoes.

Tips sites

1

Lemon juice is added a little, always tasting not to result in a sour sauce

2

or you can boil 1-2 rounds of lemon, in this way it has flavor and no need for juice


Wasp nest with cinnamon and raisins

Mix all the ingredients for the wasp nest top and leave to rise for about 3 hours. After the dough has risen enough, roll it out with a rolling pin and dust it with flour if it is too sticky. Spread the thin dough into a rectangular shape and grease with melted butter, then sprinkle with sugar, cinnamon and raisins. You can also put crushed walnut kernels if you want a thicker cake.

Roll the dough lengthwise and glue the ends so that the composition does not run. Cut fairly thick slices (two to three fingers thick).

Grease a pan with butter or line it with baking paper and place the slices in the pan.

Leave the dough to rise in the pan until the oven heats up over high heat (200 degrees).

You can sprinkle sugar with cinnamon and crushed walnuts or even walnuts on top, for a more artistic look. Bake for 10-15 minutes, but be careful not to burn.


Baked Bavette with sweet cheese and raisins, served with berry sauce

A tasty dessert, based on pasta and raisin cheese, for any appetizer: Baked Bavette with sweet cheese and raisins, served with berry sauce. Pasta can be easily integrated into sweet menus. We invite you today to discover Bavette pasta. these are some special ones, a narrower version of the tagliatelle. This type of pasta comes from Genoa and is the most typical type of cut pasta in Liguria, Italy.


Preparation

Bring water to a boil. At 200 grams of rice use at least 800 ml of water. Add the spices, salt and oil to the pan, and when the water boils, add the rice. Boil for 8 minutes on medium to low heat. After that, strain the rice.

Heat the diced meat in a deep saucepan or pan until white. Add all the spices, mix well and let the flavors penetrate for a minute. Now add the yogurt, stir and leave for another 10 minutes on the fire. Taste and season with salt if necessary. Stop the fire.

cutter onion & # 8211 julien & # 8211 and fry in oil until crispy.

In a baking dish put a row of sauce, then a row of rice and sauce again. Sprinkle with a few cashews, pine nuts and raisins. Repeat until the ingredients are finished. Add more walnuts, raisins, mint leaves (optional) & # 8211 cover the pot with a lid or aluminum foil and put in the oven for 15 minutes at the lowest temperature.


For the success of this simple and delicious dessert, with a childhood taste, you just have to follow a few simple steps.

Put the wheat or barley in a thick sieve and rinse in cold water. Put to boil, over medium heat, in cold water.

Along the way, the foam that forms on the surface is removed. After removing the foam, add salt and mix to dissolve.

When the wheat or barley begins to hydrate and the water in the pot decreases slightly, the intensity of the fire is reduced to a minimum. Let it cook for another 15-20 minutes. Remove the bowl of wheat from the heat and mix gently, then leave to cool.

How to prepare the ingredients to taste the boiled wheat

While the wheat is boiling, brown the walnuts in the oven on baking paper, then chop finely. You can grind one side and finely to thicken the composition of the wheat. Raisins are hydrated in a little warm water, mixed with the desired essence: vanilla, rum, etc.

When the wheat is still tempering, add the browned and crushed walnuts, the drained raisins and the finely grated peel of lemon and orange. Optionally, other flavors are added: rum, vanilla essence.

The delicious boiled wheat with nuts and raisins is put in bowls and mixed with honey to taste.

If you want to eat it as a base for breakfast, you can not sweeten it. The aroma of raisins is enough. Various seeds can also be added, turning it into a very good porridge.

Boiled wheat with nuts and raisins can be combined with various candied fruits and seeds / Shutterstock

Boiled wheat cage can be stored in the refrigerator, covered, even for a week. Boiled wheat with nuts and raisins is very tasty and cold, from the refrigerator.


Snails with cheese and raisins, with sour cream sauce. How is it prepared

The secret is that you can put as many raisins as you want. You don't have to limit yourself to a handful of raisins. Here are the ingredients you need and how to prepare these snails with cheese and raisins. It should also be added that they are also delicious with a tea or a steaming coffee on a weekend day.

• 350 g flour
• 280 g of cottage cheese
• 230 ml milk
• 130 g of sugar
• 2 sachets of vanilla sugar
• 70 g raisins
• 4 eggs
• 1 pinch of salt
• 20 g of brewer's yeast

First you have to pass the flour through a sieve and put it in a larger bowl. In the middle of it you make a hole and there you put salt, yeast, milk and half of the sugar. Mix well, then add 3 eggs. Knead the dough like a cake, then cover it and set it aside in a warm place for about 60 minutes.
Separately prepare the filling. Mix the whey cheese with the remaining egg, vanilla sugar, raisins and the rest of the sugar.

Remove the dough from the pan, spread it with the blender into strips. Put the filling on the strips, then roll. At the end, cut slices from the roll.

Put these snails with cheese and raisins in a pan greased with butter and lined with flour. Put them in the oven at 180 degrees Celsius for about 40 minutes.

• 2 tablespoons sugar
• 250 gr cream

Mix the two ingredients. As soon as you take the tray of snails with cheese and raisins out of the oven, grease them with the prepared sauce. Then cover them and let them cool like this.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Drinking sauce

Ingredient:

- a quarter cup of brown sugar
- a tablespoon or a tablespoon and a half of cornstarch
- a pinch of salt
- a cup of beer
- a quarter cup of raisins, cut in half
- 8 whole cloves
- A cinnamon stick
- a tablespoon of butter

Mix brown sugar, starch and salt in a pan. Incorporate beer and raisins.

Put the cloves and scallops in a canvas bag that you hang from the edge of the sauce pan. Cook for 10 minutes, then incorporate the butter.

Remove the spices. Serve this beer sauce very hot as a garnish for various kinds of hearty steaks. The strong aromas and the strong taste of beer will transform your opinion about the destination of each ingredient!


CHICKEN BREAST WITH SWEET SAUCE - SACRED

How many times do you wonder what to prepare from the quick and very tasty chicken breast, especially since everyone thinks about it that it is bland and does not have a soft texture due to the fact that in general after cooking it is quite dry ?! Try this extremely simple recipe for which you only need a grill, or a grill pan and a saucepan for the sauce that will make a difference.

Ingredient:

  • 400 gr. chicken breast
  • 75 gr. butter
  • 1 pc. ginger (2 cm.)
  • 2 green onion threads
  • 3-4 tablespoons sweet chilli sauce
  • ½ lemon

Preparation method:

1 Season the chicken breast pieces with salt and pepper, then put on the hot grill for 3-4 minutes on both sides. Try not to brown them too much so as not to dry them, possibly put them aside immediately on a plate and leave them covered for a few minutes.

2 Place on the small eye of the cooker the pan prepared with 75 gr. butter, then add finely chopped onion and ginger.

3 You do not have to leave them on the fire for a long time, only 2-3 minutes, until they soften very little, then add the sweet chilli sauce together with the juice of half a lemon and leave it on the fire for a few seconds.

4 You can use any garnish, but I chose for today a rice prepared just as easily with a valerian salad.

5 Place the chicken breast fillets on top and sprinkle with plenty of sauce.


Candied duck legs, mashed potatoes with greens and quince sauce with raisins

Candied duck legs, a classic French recipe for cooking the legs with a simple potato crushed with greens and a quince sauce with raisins, is a classic combination, but successful and full of taste.
If we are still in the quince season and we have fresh quinces available, we can give them another value in the plate, other than jam or jam.

Ingredients for candied duck legs, mashed potatoes with greens and quince sauce with raisins:

  • 4 duck legs of about 250g / piece
  • 100 ml vegetable oil
  • 200 ml dry white wine
  • Salt and pepper to taste
  • a bay leaf

Ingredients for mashed potatoes with greens:

  • 1 kg of potatoes
  • 100 g butter
  • 200 ml of milk
  • 1/2 bunch parsley leaves
  • A few green onion leaves
  • 50 g red bell peppers
  • Salt and pepper to taste

Ingredients for raisin quince sauce:

  • 800 g gutui
  • 50 g butter
  • 100 g caster sugar
  • 250 ml white wine
  • 100 g raisins
  • The juice of half a lemon

Preparation for duck legs:

We wash the duck legs, clean them of any feathers and wipe them with a kitchen towel. We cut the skin circularly around the copan, take it out and put them in a tray lined with baking paper. Season them with salt, pepper and bay leaf. We put the oil, the wine and put them in the oven for 3 hours at 120 degrees.

Preparation for mashed potatoes with greens:

While the legs are in the oven, peel the potatoes and boil them with water and salt, as for puree.

After they have boiled, we drain them of water, and with the help of a spatula we crush them, we incorporate the melted butter, after which we gradually add the hot milk.

Add the finely chopped parsley, onion and pepper, season with salt and ready.

How to prepare quince sauce with raisins:

We clean the quinces from the peel and the seed house, and cut them into larger cubes.
Put the sugar and butter in a pan to caramelize,

and when the sugar turns brown, add the quinces and wine.

Boil over low heat until the sauce is reduced and formed, add the raisins, lemon juice, bring to a boil and the sauce is ready.

Serve the thighs with the quince sauce with raisins and mashed potatoes. It seems complicated, but it's so simple and with a taste that is worth the effort.


Cut the turkey meat into small pieces and sprinkle with lime juice. Season with salt, pepper and rosemary, add 2 tablespoons of olive oil and mix the pieces of meat well so that all the flavors penetrate.
Roast the turkey on the grill for 5-7 minutes on each side.
Meanwhile, prepare a heat-resistant dish on the bottom of which you put finely chopped onion and 3 cloves of sliced ​​garlic. Take the turkey meat off the grill and place it in the heat-resistant dish together with the juice it has left. Put the raisins on top, pour the black beer and sprinkle with finely chopped green basil.
Put the dish in the oven for about an hour, making sure that halfway through the cooking time the meat turns to penetrate evenly with the beer sauce.
For the garnish, sauté the asparagus in a pan in which you put 1 tablespoon of olive oil and 3 cloves of garlic. Add a little salt when the asparagus is ready.

2 functions of the new Philips Multicooker that I love would be: the timer for presetting up to 24 hours, which allows you to spend time with loved ones, while Multicooker cooks for you and adjustable valve for pressure control, with which the ingredients retains its nutritional values.

To serve, place a few pieces of turkey on a plate, add a few tablespoons of black beer sauce and raisins and serve with sauteed asparagus.


Video: Bettys Raisin Sauce for Ham (November 2021).