Tagliatelle cu cerneala de sepie si fructe de mare

Tagliatelle cu cerneala de sepie si fructe de mare

Ingrediente:

- 200 g creveti proaspeti;
- 150 g calamari;
- 250 g, tagliatelle cu cerneala de sepie,(produs proaspat, din supermarket de la frigider);
- 100 ml ulei de masline;
- o capatana de usturoi;
- 50 g parmezan;
- 2 peperoncini;
- 4 rosii coapte;
- 1 pahar vin alb;
- busuioc;
- sare de mare;
- piper mixt proaspat macinat;

Curatati crevetii si calamarii, taiati usturoiul felii subtiti, la fel si ardeii iuti. Puneti wokul la incins impreuna cu uleiul de masline, adaugati usturoiul, cand usturoiul devine auriu adaugati peperoncini, calamarii si crevetii, prajiti-i pentru 1-2 minute. Scoateti pe o farfurie fructele de mare. Adaugati vinul si reduceti pana ce alcoolul se evapora. Decojiti rosiile si taiati-le cubulete(ca pentru bruschete). Adaugati rosiile. Asezonati cu sare, piper si busuioc. Reduceti 7-8 minute si sosul este gata, puneti la loc fructele de mare. 
Intre timp fierbeti si pastele cu sare si putin ulei de masline. 
Scurgeti pastele si adaugatile peste sos.
Serviti cu rucola si parmezan. Pofta buna!

"Tagliatelle with squid ink and seafood"


Ingredients:

- 200 g fresh prawns;
- 150 g calamari;
- 250 g tagliatelle with squid ink (fresh produce in supermarket refrigerated);
- 100 ml olive oil;
- A head of garlic;
- 50 g parmesan;
- 2 peperoncini;
- 4 ripe tomatoes;
- 1 cup white wine;
- Basil;
- Sea salt;
- Freshly ground pepper mixed;

Clean the prawns and calamari, cut into thin slices garlic, and chili peppers as. Put to hot the wok with olive oil, add garlic, when garlic is golden, add peperoncini, calamari and shrimp, frie them for 1-2 minutes. Remove to a plate seafood. Add wine and reduce until the alcohol evaporates. Peel tomatoes and cut them into cubes (like the abruptness). Add the tomatoes. Season with salt, pepper and basil. Reduce 7-8 minutes and the sauce is ready, put the seafood.
Meanwhile cook the pasta with salt and a little olive oil.
Drain pasta and additional sauce over.
Serve with arugula and parmesan. Bon appetite!

Supa de rata cu taitei de casa

Ce poate fi mai usor decat reteta pentru supa de rata, o supa cu taitei de casa, legume si multa dragoste ... Dar sa lasam vorbaria si sa facem "supa de rata".

Supa de rata cu taitei

Ingrediente:

- tacamuri de rata;
- 2 morcovi;
- 1 ardei;
- 1 ceapa;
- 1 pastarnac;
- sare si piper;
- concetrat de legume organic(este obtional si se gaseste in magazinele bio);
- patrunjel;

Punem la fiert carnea (aripi si carcasa), luam spuma si adaugam legumele, punem la fiert sub presiune timp de 30 minute. Strecuram supa intr-o noua oala, adaugam un cub de concetrat organic si asezonam cu sare si piper, adaugam taiteii, carnea dezosata, morcovii si la final patrunjel proaspat.
Pofta buna!

What could be easier than recipe, soup duck soup with homemade noodles, vegetables and much love ... But let twaddle and make "duck soup".

Duck Soup with Noodles

Ingredients:

- Tableware rate;
- 2 carrots;
- 1 pepper;
- 1 onion;
- 1 parsnip;
- Salt and pepper;
- Concentrated organic vegetables (is obtional and is found in organic stores);
- Parsley;

We boiled meat (wings and housing), take foam and add vegetables we cooked under pressure for 30 minutes. Strain the broth into a new pot, add a cube of concentrated organic and season with salt and pepper, add noodles, boneless meat, carrots and parsley final.
Bon appetite!

Confit de canard avec pommes de terre

Astazi intram din nou in bucataria franceza, vom face o, reteta, din categoria "slow food", nu va lasati coplesiti de gradul de dificultate, rezultatul este mult peste asteptari. In plus o astfel de portie intr-un restaurant de lux este foarte scumpa!!! Sa pornim la lupta!

Confit de canard avec pommes de terre(Confit de rata cu cartofi cu rozmanin)

Ingrediente:

- 4 pulpe de rata cu piele;
- 500 ml untura de rata;
- cimbru;
- sare si piper;
- cartofi;
- rozmarin;

Incepem prin a obtine untura de rata, din pacate in Romania nu se gaseste la supermarket!
 Eu am procedat astfel: am cumparat doua rate, am pus deoparte pieptul de la ambele(cu tot cu piele) pentru o alta reteta, am asezonat cu sare, piper si cimbru pulpele si le-am dat la frigider. Am scos pielea de pe spatele ratei, din jurul gatului si excesul din jurul burtii si am taiat-o bucati mici.
Am pus aceste bucatele de piele de rata int-o cratita nonstick, la foc foarte mic, pana cand  a inceput sa se topeasca, dupa am marit focul pana spre mediu. Astfel am obtinut o cantitate suficienta de untura cat sa incepem confitul!

Scoatem jumarile de rata si punem pulpele dupa ce le-am curatat bine de orice condiment! Trebuie sa fie acoperite total de untura, le lasam la foc mic timp de aproximativ 2h. Pe la jumatatea procesului de innabusile adaugam o capatana de usturoi taiata in doua si trei fire de cimbru proaspat(buchet).
Cand sunt gata le punem intr-un vas de depozitare si strecuram untura si o punem peste confit. Putem tine astfel pana la trei luni in frigider confitul de rata.
Pentru servire se topeste la abur untura pentru a nu rupe pulpa si intr-o tigaie nonstick se prejeste, fara grasime, 2-3 minute pe fiecare parte, se asezoneaza cu sare, piper, usturoi si cimbru!
Este delicioasa cu cartofi cu rozmarin si usturoi gratinati cu putina untura de rata si ulei de masline!
Bon apettite!

PS Cu aripile si carcasa de la ambele rate puteti face o delicioasa supa de rata cu taitei, revin si cu aceasta reteta in curand!

Today we go back in French cuisine, we make "slow food", recipe, do not be overwhelmed by the difficulty, the result is beyond expectations. Besides serving such in a luxury restaurant is very expensive!

Confit de canard, avec pommes de terre ( Duck confit with potatoes)

Ingredients:

- 4 duck legs skin;
- 500 ml duck fat;
- Thyme;
- Salt and pepper;
- Potatoes;
- Rosemary;

We begin with duck fat gain, unfortunately in Romania is not found in the supermarket!
  I have done this: I bought two ducks, we set aside both breasts (with the skin) for another recipe, I seasoned with salt, pepper and thyme the legs and gave them to the refrigerator. I pulled back the skin on the rate of excess around the neck and belly and cut it small pieces.
I put these pieces of leather int rate a nonstick pan on very low heat until it begins to melt, after we increased fire up to medium. Thus we have obtained a sufficient amount of fat as to start the confit!

We scrambled out rate and put the duck legs after you've cleaned any spice off! Must be fully covered by grease, leave to simmer them for about 2h. Halfway process add a garlic cut in two and three threads of fresh thyme (bouquet).
When you are ready to put them in a storage jar and poured the grease and put over confit. So we can keep up to three months in the refrigerator.
For serving, steam melt the fat so the flesh to not break , in a nonstick pan fry without fat, for 2-3 minutes on each side, season with salt, pepper, garlic and thyme!
It is delicious with potatoes au gratin with rosemary and garlic with a little duck fat and olive oil!
Bon apettite!

Tochitura "Burebista"

Astazi vom face o, reteta usoara, de fapt nu este usoara este foarte usoara:)), cu ingrediente putine si foarte ieftina, ce vreti mai mult sa ne apucam de treaba nu?
Am uitat sa va spun ca aceasta reteta face parte din culegerile mele de prin restaurante, mai exact de la restaurantul "Burebista", cu multi ani in urma am mancat si totodata am incercat sa recreez dupa gust, si eu zic ca am reusi!

Tochitura Burebista

Ingrediente:

- piept de pui, 400 g;
- smantana 400 g;
- usturoi 3-4 catei;
- faina o lingura;
- supa de pui 100 ml;
- unt 30 g;
- ulei 30 ml;
- sare si piper;
- patrunjel;

Taiem pieptul de pui cubulete si il asezonam. Punem la incins uleiul amestecat cu untul si prajim puiul. Adaugam supa de pui si apoi usturoiul pisat. Fierbem pana ce puiul este facut. Amestecam smantana cu o lingura de faina si turnam peste pui. Mai tinem pe foc 4-5 minute si adaugam patrunjelul.
Serviti cu mamaliga! Pofta buna!

Today we make easy, recipe, it really is not easy is very easy :)) with few ingredients and very cheap!
I forgot to tell you that this recipe is part of my collections from restaurants, specifically the restaurant "Burebista" many years ago I ate and also tried to recreate the taste, and I think I succeed!

Tochitura Burebista

Ingredients:

- 400 g, chicken breast;
- Cream 400 g;
- 3-4 cloves garlic;
- One tablespoon flour;
- 100 ml chicken stock;
- Butter 30 g;
- Oil 30 ml;
- Salt and pepper;
- Parsley;

Cut, chicken, into cubes and season it. Put in hot oil and fry chicken mixed with butter. Then add chicken broth and garlic. Cook until chicken is done. Mix sour cream with a tablespoon of flour and pour over chicken. May we take the heat for 4-5 minutes and add the parsley.
Serve with polenta! Bon appetite!

Tocanita de ciuperci

Va invit sa facem un alt fel de, tocanita de ciuperci, ceva ce nu ati mai mancat, un fusion intre bucataria maghiara si cea romaneasca! "Tocanita de ciuperci":

 Tocanita de ciuperci

Ingrediente:

-  800 g, ciuperci champignon;
- 2 cepe albe mari;
- boia dulce;
- piper macinat;
- sare;
- smantana dulce de gatit( sau lapte);
- 1 lingura de faina;
- vin rosu 50 ml;- patrunjel;
- ulei de masline 50 ml;

Taiem ceapa in rondele subtiri. Punem uleiul la incins intr-o cratita nonabraziva si adaugam ceapa, o calim la foc mic. Asezonam cu sare si piper, Dupa cateva minute, cand ceapa a devenit translucida, adaugam ciupercile(asezonate cu sare si piper). Inabusim ciupercile in acest fel pentru cateva minute, pana se micsoreaza. Adaugam 2 lingurite de boia de ardei dulce. Dupa 2-3 minute adaugam 50 ml de vin rosu. Lasam sa fiarba pana ce ciupercile s-au facut. Adaugam smantana dulce sau lapte amestecat cu o lingura de faina. Dupa 2 minute adaugam patrunjelul.
Serviti cu mamaliguta! Pofta buna!

I invite you to do a different kind of, mushroom stew, something you've never eaten a fusion between Hungarian and Romanian cuisine!


Mushrooms stew

Ingredients:

- 800 g mushrooms;
- 2 large white onions;
- Paprika;
- Pepper;
- Salt;
- Cooking heavy cream (or milk);
- 1 tablespoon of flour;
- 50 ml red wine;
- Parsley;
- 50 ml olive oil;

Cut onion into thin slices. Put in hot oil in a saucepan and add onion nonabrasive a low heat Calima. Season with salt and pepper, After a few minutes, when the onions become translucent, add mushrooms (seasoned with salt and pepper). Stewed mushrooms this way for a few minutes until it shrinks. Add 2 teaspoons sweet paprika. After 2-3 minutes add 50 ml of red wine. Let it simmer until the mushrooms were made. Add heavy cream or milk mixed with a tablespoon of flour. After 2 minutes add parsley.
Serve with polenta! Bon appetite!

Noodles chinezesti cu pui

Mancarea chinezeasca este una din slabiciunile mele, iar noodelsi se fac usor (cu conditia sa respectam reteta intocmai!). Dar sa trecem la treaba:))....
"Retata noodles":

Noodles chinezesti cu pui


Ingrediente:
- 300 g, piept de pui;
- 1 ou
- 1/2 ardei rosu;
- 2 cepe verzi sau o ceapa alba;
- o mana de urechi de lemn;
- 1/2 morcovi;
- 250 g, noodles, de grau;
- o bucata de ghimbir de dimensiunea unei nuci;
- 2 catei de usturoi;
- 1 lingurita sos de peste;
- 1 lingurita sos de stridii;
- 2 lingurite dark soia;
- 2 lingurite soia dulce;
- 1/2 cana de apa;
- sare si piper dupa gust;
- 50 ml ulei floarea soarelui;
- 1 lingura ulei de susan;

Incepem prin a face intr-un bol, cu ajutorul blenderului, sosul din:ghimbir, usturoi, sos peste, sos de stridii, sosurile de soia, ulei de susan si apa.
Taiem puiul fasiute si asezonam cu putin soia.
In wok incingem uleiurile si punem puiul la facut spre sfarsit adaugam doua linguri din sosul de mai sus si scoatem puiul din wok.
Mai punem putin ulei in wok si adaugam legumele.
Facem omleta simpla dintr-un ou.
Intre timp fierbem pastele.
Cand legumele devin al dente adaugam carnea, sosul, omleta si la final noodlesi.
Pofta buna!

Ospatul vanatorului

Am mancat prima data acest fel de mancare in urma cu 10 ani la, Cabana Vanatorilor, este o mancare deosebita, am revenit de fiecare data cu placere la acest restaurant si tot de fiecare data am comandat acelasi lucru (desi au un meniu extraordinar de diversificat). Ultima vizita m-a facut sa incerc sa recreez aceasta opera de arta acasa, incercati si voi nu veti regreta!!!

Ospatul vanatorului

Ingrediente:

- 300 g carne de caprioara (sau muschi de vita daca nu aveti de unde procura vanat);
- 300 g ciuperci champignon;
- 1 ardei verde;
- 1 ardei rosu;
- 2 cepe;
- 2 linguri de untura de porc( sau 100 ml ulei);
- 2 cartofi;
- o lingura de bulion;
- 250 ml vin rosu;
- 500 ml supa de vita;
- cimbru, busuioc, patrunjel;
- 4 catei de usturoi;
- sare si piper;
- faina;
- 3 oua;
- 2 lingurite de smantana;

Incingem untura si adaugam carnea, innabusim la foc mediu pana ce este carnea este aproape facuta, adaugam ceapa si ardeiul tocat. Asezonam cu sare si piper. Dupa cateva minute adaugam vinul si supa. Tinem la foc mic 5 minute dupa care adaugam ciupercile si cartofii. Adaugam o lingura de bulion. Spre final punem ierburile aromate si usturoiul. Lasam totul la foc mic.
Ne apucam de crusta, facem coca din doua oua, faina cat cuprinde, doua linguri de smantana si un praf de sare. framantati bine ingregientele si lasati coca la frigider 10 minute sa se odihneasca.
Intindeti coca in strat destul de gros(cat sa nu se rupa), ungeti marginile vasului de ceramica in care ati transferat mancare si puneti coca avad grija sa sigilati bine. Ungeti cu ou. Introduceti in cuptor 10-15 minute la 180 grade. Pofta buna!!

I ate this dish the first time after 10 years at Hunters Hut is a great meal, I went back with pleasure every time at this restaurant and still every time I ordered the same thing (although they have a great diverse menu) . Last visit made ​​me try to recreate this masterpiece home, try and you will not regret it!

 Hunter's feast

Ingredients:

- 300 g venison (or beef if you do not buy game where);
- 300 g mushrooms;
- 1 green pepper;
- 1 red pepper;
- 2 onions;
- 2 tablespoons pork lard (or 100 ml oil);
- 2 potatoes;
- A spoonful of tomato paste;
- 250 ml red wine;
- 500 ml beef stock;
- Thyme, basil, parsley;
- 4 cloves of garlic;
- Salt and pepper;
- Flour;
- 3 eggs;
- 2 tablespoons of cream;

Heat the lard and add the meat, stewed over medium heat until meat is almost done, add chopped onion and pepper. Season with salt and pepper. After a few minutes add the wine and broth. Keep on low heat 5 minutes then add the mushrooms and potatoes. Add a tablespoon of tomato paste. Towards the end put herbs and garlic. We leave it to simmer.
We start crust, dough make of two eggs, flour both include two tablespoons of sour cream and a pinch of salt. ingregientele knead well and let dough in the refrigerator 10 minutes to rest.
Spread dough fairly thick layer (as not to break), brush the edges of the ceramic bowl and place dough food you transferred avad sure to seal well. Enter in the oven for 10-15 minutes at 180 degrees. Bon appetite!

Somon in foetaj (salmon en croute)

O, reteta, din bucataria frantuzeasca care va va delecta simturile! Nu fugiti de ea este usoara iar rezultatul va transforma intr-un Chef de 5 stele!:))

"Somon in foetaj"

Ingrediente;

- o bucata de file de somon,(partea mai groasa), fara piele;
- o legatura de busuioc;
- 20-30 grame de unt;
- o foaie de foietaj;
 - un ou;
- mac sau susan optional;
- sare si piper;
- coaja de lamaie;

Spalati si uscati, somonul, taiati fileul in doua(ca pe un sandwich) dar nu de tot. Intr-un castron topiti untul si amestecatil cu busuiocul tocat marunt, sare, piper si coaja de lamaie. Intindeti pasta de busuioc in interiorul somonului. asezonati cu sare si piper.
 Pregatiti foaia de foietaj, peste putina faina intindeti-o putin. Plasati bucata de somon in mijoc, ungeti foaia pe interior cu ou batut si asezonati cu sare si piper.
Impachetati somonul avand grija sa fie sigilat peste tot. Puneti-l intr-o tava nonabraziva unsa cu putin unt in prealabi..
Ungeti cu ou si presarati mac sau susan. Faceti cateva crestaturi( de suprafata) pe coca pentru decor.
Introduceti un cuptorul incins, tineti 25-30 de minute la 180 de grade celsius sau pana cand este auriu!
Serviti cu cartofi cu rozmarin! Pofta buna!

A recipe from French cuisine that will delight your senses! Do not run from it is easy and the result will turn into a 5-star Chef! :))

Salmon en croute

Ingredients;

- A piece of, salmon fillet, (the thicker) without skin; 
- A bunch of basil; 
- 20-30 grams of butter;
- A sheet of pastry; 
 - An egg;
- Poppy or sesame optional;
- Salt and pepper;
- lemon zest;



Wash and dry, salmon fillet, cut into two (like a sandwich) but not til the end. In a bowl, melt the butter and chopped basil mix with salt, pepper and lemon zest. Spread basil paste inside the salmon. season with salt and pepper.

  Prepare pastry sheet, spread it over a little flour little. Place piece of salmon in the middle, brush with beaten egg inside sheet and season with salt and pepper.

Salmon wrap with care to be sealed everywhere. Put it in a pan greased with a little butter.

Brush with egg and sprinkle with poppy or sesame. Take a few notches (surface) on the dough setting.
Enter a hot oven, keep 25-30 minutes at 180 degrees Celsius or until is golden!

Served with rosemary potatoes! Bon appetite!

Supa de praz cu creveti tiger

O supa pe cat de delicioasa pe atat de usor de preparat, supa de praz, va fi pe gustul intregii familii!

Supa de praz cu creveti tiger

Ingrediente:

- 600 g cartofi;
- 500 g praz;
- 250 ml smantana pentru gatit;
- sare, piper;
- 20 g unt;
- 20 ml ulei de masline;
- 200 g creveti tiger;
- 1,2 l supa de pui;

Se pun la fiert cartofii, impreuna jumatate din praz, in supa de pui. Se asezoneaza cu sare si piper. Restul de praz se toaca marunt si se soteaza in unt amestecat cu ulei de masline. Cand cartofii si prazul s-au fiert se paseaza cu blenderul, se adauga smantana dulce si prazul sotat. Crevetii se curata se asezoneaza cu sare, piper si chilli si se prajesc 1 minut in ulei de masline.
Supa se serveste cu crutoane si crevetii picanti! Pofta buna!

A soup as delicious as it is easy to prepare, leek soup, will delight the entire family!

Leek soup with tiger prawns

ingredients:

- 600 g potatoes;
- 500 g leeks;
- 250 ml cooking cream;
- Salt and pepper;
- 20 g butter;
- 20 ml olive oil;
- 200 g tiger prawns;
- 1.2 l chicken broth;

Boil the potatoes, half the leeks together in chicken broth. Season with salt and pepper. Finely chop the remaining leek and fry in butter mixed with olive oil. When potatoes and leeks were cooked mix with the blender, add heavy cream and sauteed leeks. Peel shrimp season with salt, pepper and chilli and cook for 1 minute in olive oil.
Serve soup with croutons and spicy shrimp! Bon appetite!

 Curry indian cu pui

Ingrediente:

- 400 g piept de pui;
- 300 ml lapte de cocos;
- 400 ml supa de pui; 
- 2 cepe rosii;
- 2 cepe albe;
- 4 catei de usturoi,
- o bucatica de ghimbir de marimea unei nuci;
- 2 fire de lemongrass;
- 2 ardei iuti rosii; 
- 1 lingurita de turmenic;
- 30 ml sos de soia,
- 30 ml ulei neutru;
- 1/2 lingurita de scortisoara macinata;
- sare de mare;
- o mana de fasole verde; 

Puneti intr-un blender lemongrass, ghimbir, usturoi, ceapa rosie, ardei iute si turmericul si procesati pana ce devine o pasta. Puneti uleiul la incins si adaugati pasta, tineti pe foc cateva minute. Tocati ceapa alba fasii si adaugati-o peste pasta aflata deja pe foc. Dupa cateva minute adaugati supa de pui si asezonati cu sare. Adaugati pieptul de pui taiat cuburi. Reduceti 15 minute. Adaugati laptele de cocos, scortisoara si sosul de soya. Fierbeti inca 10 minute. Adaugati fasolea verde si mai fierbeti 10-15 minute si ... gata! Serviti cu orez simplu facut la abur!
Pofta buna!

  Indian chicken "curry"  

Ingredients:

- 400 g chicken breast;
- 300 ml coconut milk;
- 400 ml chicken stock;
- 2 red onions;
- 2 white onions;
- 4 cloves of garlic,
- A piece of ginger the size of a walnut;
- 2 wires lemongrass;
- 2 red chillies;
- 1 teaspoon turmeric;
- 30 ml soy sauce
- 30 ml neutral oil;
- 1/2 teaspoon ground cinnamon;
- Sea salt;
- A handful of green beans;

Put in a blender lemongrass, ginger, garlic, onion, pepper and turmenic and process until it becomes a paste. Put in hot oil and add the paste you just made, keep on the heat for 5minutes. Chop white onion strips and add to the paste already on heat. After few minutesadd the chicken stock and season with salt. Add the chicken breast cut in cubes. Reduce 10 minutes. Add coconut milk,ginger and soy sauce. Boil 10 minutes. Add beans and cook 10 minutes... ready! Serve with steamed rice!
Bon appetite!

Ella's Cheeseburger

Vreti un hamburger/cheeseburger delicios si nu doriti sa mergeti la fastfood, pe buna dreptate cred ca vrei sa stii exact ce se afla in mancarea ta, nu? Atunci transforma-ti bucataria in Mc pentru o seara, copii vor fi incantati!!! "Reteta de Cheesburger"!:

Ella's "Cheeseburger"

 Ingrediente:

- 400g pulpa de vitel;
- 1 ou;
- o felie de paine uscata;
- o lingura de mustar;
- doua linguri de ketch up;
- o lingura  de sos Worcestershire sauce;
- sare si piper;
- o ceapa;
- salata;
- castraveti murati;
- felii de cascaval sai branza cedar;
- ketch up;
- maioneza;
- rosii; 
- chifle pentru hamburger cu susan;

Incepem cu hamburgerul: carnea de vitel se toaca marunt, se adauga ceapa  tocata foarte marunt, o lingura de mustar, 2 linguri de ketch up, o lingura de Worcestershire sauce, sare si piper dupa gust, un ou, o felie de paine uscata maruntita in blender,  se amesteca bine, se formeaza hamburgerii si se dau la frigider pentru 15-30 minute pentru a se lega.
Pregatim celelalte ingrediente: salata tocata mare, castravetii murati felii, rosii felii, ceapa rondele(optional), chifla taiata in doua, cascavalul felii subtiri;
Punem o tigaie nonabraziva la foc mediu, punem hamburgerii si reducem focul. Tinem pe foc 3-4 minute pe fiecare parte si la final punem cascavalul peste hamburger. Scoatem hamburgerii pe o farfurie si punem chiflele la prajit in aceeasi tigaie pentru cateva secunde dupa care montam cheeseburgerul: ketch up, salata, hamburger, castraveti murati, maioneza, ceapa, rosie si capacul chiflei. Serviti cu cartofi prajiti! Pofta buna!

 Do you want a, hamburger / cheeseburger delicious and do not want to go to fastfood, rightly I think you know exactly what is in your food, right? Then turn your kitchen into "Mc" for the evening, children will be delighted!

Ella's Cheeseburger


  Ingredients:



- 400g leg of veal;

- 1 egg;

- A slice of dry bread;

- A spoonful of mustard;

- Two tablespoons of ketch up;

- A spoonful of sauce Worcestershire sauce;

- Salt and pepper;

- An onion;

- Salad;

- Pickled cucumbers;

- Slices of cheddar cheese his cheese;

- Ketch up;

- Mayonnaise;

- Red;

- Hamburger buns with sesame;



We start with "hamburger": veal chop finely, add finely chopped onion, a tablespoon of mustard, 2 tablespoons ketch up, a tablespoon of Worcestershire sauce, salt and pepper, an egg, a slice of dry bread crumbled in blender, mix well, form burgers and give the fridge for 15-30 minutes to attach.

Prepare the other ingredients: shredded lettuce big pickled cucumber slices, tomato slices, onion slices (optional) bagel cut in half, thinly sliced ​​cheese;

Nonabrasive put a pan on medium heat, put hamburgers and reduce heat. Keep the heat 3-4 minutes on each side and finally put cheese over hamburger. Out hamburger buns on a plate and put in the same pan fried for a few seconds and then mount Cheeseburger: ketch up, salad, hamburger, pickles, mayonnaise, onion, tomato and bun cover. Serve with fries! Bon appetite!