Käse-Lauch-Suppe mit Hackfleisch

Winter is coming, let's cook some hearthy soup

500 g leeks, 1 onion, 2 tablespoons oil, 200g mixed minced meat, salt, pepper, 2 tbsp flour, 1 l vegetable broth, 200 g processed cheese, 75g whipped cream
 

Clean the leek, cut into rings and wash. Peel onion and chop finely. Heat oil in a pot. Fry the mince for about 5 minutes, season with salt and pepper and remove.
Fry the leek and onion in the frying fat for about 2 minutes. Dust with flour. Deglaze with the broth, bring to the boil and simmer for 5 minutes. Stir in cheese and cream. Add hack. Season with salt and pepper.

Ton pe grill cu salsa de mango

I never thought that the mango salsa can be this tasty... Grilled Tuna and mango salsa

2 large slices of tuna, about 2 cm thick, 3 tablespoons of olive oil, 2 cloves of garlic crushed and finely chopped, juice of half a lemon, salt, butter
For the mango salsa: 1 well-ripened mango, chopped into small cubes, half a red bell pepper cut into cubes, cold-pressed sunflower oil, a bunch of chives, lime juice, chopped parsley, half a finely chopped hot pepper, 1 teaspoon honey, salt

Salsa is made in the following way. Put all the ingredients in a bowl, mix and it's ready.

Wash carefully the fish - tuna meat is very sensitive - and dry by dabbing with absorbent paper. In a wide bowl, mix the olive oil, garlic, lemon and salt, a mixture used for brushing the fish.
Heat the pan well beforehand on a high flame, that is, somewhere between medium and high, and when it is hot enough, put the fish to fry. Leave the fish in the pan for one minute and 40 seconds on each side.
When you take the tuna meat out of the pan, put a little butter on top and a little lemon juice.
Serve with with the mango salsa.

Pateuri cu ciuperci si oua de prepelita

Yummi festive snacks Pateuri cu ciuperci

800g puff pastry, 1 tablespoon of olive oil, 1 red onion, finely chopped, 500g mushrooms, washed and cleaned, 200g smoked sausages, cut into rounds, salt, pepper, 50 gr spinach, 12 quail eggs, 1 beaten egg

Fry in oil the chopped onion and the sausages. Add the mushrooms, spinach, salt and pepper. Cook for 5 minutes.
Cut the dough into 4 pieces. Leave 2 cm at the edge and cut with the back of a knife to the middle of the dough. In the middle put the mushroom filling, add 2 or 3 quail eggs over the filling.
Put in the preheated oven, at 220 degrees, for 15-20 minutes or until they are browned.

 

Ciorba falsa de burta din ciuperci pleurotus

When you want to eat tripe soup but you have no tripe, try this recipe: Ciorba falsa de burta
200 g kaiser, bacon or speck, 2 chopped onions, 500 g pleurotus mushrooms (oyster mushrooms), 1 tablespoon of oil, salt, pepper, dried thyme, 1 red pepper, 1 medium grated carrot
Liaison sauce: 4 fresh egg yolks, 300 g sour cream or creme fraiche, 4-5 cloves of crushed garlic

Chop the onion and the kaiser into cubes. Clean the mushrooms and cu them in stripes.
Saute the onion and the kaiser in very little oil. Add the sliced mushrooms and season everything with salt and pepper. Add the diced red pepper and sautee everything for a few more minutes.
Pour 2.5 L of hot water and add a little dried thyme. Thyme goes well with mushrooms and garlic. Bring everything to a boil and cook it for 20 minutes.
In a small saucepan, cook the carrot on low heat until softened, stirring constantly. Add it to the soup and let it boil there for 5 minutes.
Turn off the heat and let it cool for a few minutes.
Make the liaison: In a large bowl, mix the 3 egg yolks with the cream and crushed garlic and salt.
Add a laddle of hot soup over, mix it well, add another laddle of soup and then you cand pour it in the soup pot and mix it well with a whisk.

“Coaste” de porumb cu sos spicy

4 cobs of pre-boiled corn, olive oil, salt, pepper, garlic powder, smoked paprika powder, onion flakes, Hellmann's vegan mayonnaise sauce, siracha sauce

Cut the corn into 4 parts vertically, it is best to cut the corn lengthwise, standing it up on the chopper.
In the meantime prepare the mix with which we will coat the corn cobs, mix all the spices in a small bowl together with the olive oil, then coat the cobs.
Place the pieces of corn in a tray lined with baking sheet and add them to the oven preheated to 190ºC for 25 minutes.
While the corn "ribs" are getting crispy in the oven, you can prepare spicy mayonnaise sauce. It's very simple, mix 3 generous tablespoons of Hellmann's Vegan Mayonnaise with 1 teaspoon of Siracha Sauce.

One-Pan Cajun Orzo with Sausage

1 tbsp. extra-virgin olive oil, 1 small yellow onion, chopped, 1 red bell pepper, chopped, 2 cloves garlic, minced, 12 oz. andouille sausage, sliced, 8 oz. orzo, 1 can fire roasted diced tomatoes, 2 c. low-sodium chicken broth, 2 tsp. cajun seasoning, Kosher salt, Freshly ground black pepper, 4 oz. cream cheese, cut into cubes, 2 green onions, thinly sliced

In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook until warmed through and golden, about 2 minutes.  

Add orzo and stir to toast for 1 minute. Add diced tomatoes, broth, and cajun seasoning. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until orzo is cooked through and tender, about 10 minutes, stirring occasionally.  

Add cream cheese and stir until melted, then stir in green onions.

Spaghetti alla Nerano

Spaghetti alla Nerano or the Stanley Tucci spaghetti

1 quart sunflower oil, or as needed, 6 medium green zucchini, 4 ounces spaghetti,
2 tablespoons olive oil, 1 pinch salt, 2 basil leaves, torn into small pieces, 2 tablespoons unsalted butter, 5 tablespoons grated Pecorino Romano cheese, 3 tablespoons grated Parmigiano-Reggiano cheese

Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Serve with more grated cheese and fresh basil.