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Brussels sprouts with blue cheese

Brussels sprouts with blue cheese


First we clean the cabbage (if necessary) and wash it and cut it in half (larger pieces).

Finely chop the onion and crush the cheese.

Heat the oil in a saucepan, add the onion and fry until soft.

Add the cabbages, mix them with the onions, season them and let them soften for 1-2 minutes.

Add 200 ml of water and let it boil under the lid for 6 minutes.


After about 6 minutes, take the lid off and let it boil for another 5 minutes, until the liquid on the cabbage drops.

Add the whipped cream, mix and simmer for another 4 minutes, stirring constantly.

Then add the cheese (I added a little Parmesan cheese), mix well until it melts.


Add 1 tablespoon of sour cream, dill, salt, pepper and mix well. Serve immediately with the steak (it can be of any kind), I chose to serve it with chicken legs with garlic and rosemary in the oven.

Bon appetit!


Menus

Snack
Kalamata pate cheese pudding
Rosie Cherry in a cloak of greens
Poultry roll
Liver pate on a bed of cucumber with quail egg
Salmon and spinach cake
Mushrooms with mushrooms
Crostini with raw ham

Over
Trout fillets with vegetables

Main dish
Transylvanian pig
Almond potato balls
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Vodka Finlandia, Stalinskaya
Cognac Alexandrion
Campari Orange
Cinzano white / red
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Cuba Libre
Vin the carafe Sauvignon Blanc & # 8211 Merlot
Mineral water, flat water
Bere Ciuc & # 8211 draft
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Coca Cola, Fanta
Pfanner natural juice
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Pate sofas
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Chicken breast rolls
Pork fillets in crust
Rosemary potatoes
Assorted salad

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Whiskey J & # 038B, Teachers
Vodka Finland, Stalinskaya
Cognac Alexandrion
Campari Orange
Cinzano white / red
Gin Tonic
Vodka with apple juice
Cuba Libre
Vin the carafe Sauvignon Blanc & # 8211 Merlot
Mineral water, flat water
Bere Ciuc & # 8211 draft
Non-alcoholic beer
Coca Cola, Fanta
Pfanner natural juice
Coffee

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Crostini with goat cheese, prosciutto and grapes
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Appetizer cake with salmon
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Salad with styr fry vegetables (salami fillets, carrots, celery, bell peppers)

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Pork fillets stuffed with sun-dried tomatoes and bacon
Mushroom mushrooms with blue cheese
Pea puree
Salad

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Whiskey J & # 038B, Teachers
Vodka Finlandia, Stalinskaya
Cognac Alexandrion
Campari Orange
Cinzano white / red
Gin Tonic
Vodka with apple juice
Cuba Libre
Vin the carafe Sauvignon Blanc & # 8211 Merlot
Mineral water, flat water
Bere Ciuc & # 8211 draft
Non-alcoholic beer
Coca Cola, Fanta
Pfanner natural juice
Coffee

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Ham roll with raw salad
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Cucumbers
olive

Main dish
Chicken breast and Pork fillets
Rustic potatoes
White cabbage salad

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Vodka Finlandia, Stalinskaya
Cognac Alexandrion
Campari Orange
Cinzano white / red
Gin Tonic
Vodka with apple juice
Cuba Libre
Vin the carafe Sauvignon Blanc & # 8211 Merlot
Mineral water, flat water
Bere Ciuc & # 8211 draft
Non-alcoholic beer
Coca Cola, Fanta
Pfanner natural juice
Coffee

Arrangements included
Chair covers, Tablecloths, Floral arrangements


Scones with blue cheese, nuts and chives

1. For scones: Set the oven to 220 degrees C. Put the flour in a bowl and add the butter. Rub until the dough resembles bread crumbs. Add the baking powder, season, then add three quarters of the cheese and nuts.

2. Break the egg into a bowl, fill with milk up to 150ml, then beat. Pour over the flour mixture and knead.

3. On a lightly floured surface, then spread the dough 2cm thick.

4. Cut 5cm triangles or squares and place them in the tray. Grease them with a little milk and sprinkle the rest of the cheese and nuts on top.

5. Bake scones on the middle shelf of the oven for about 12-15 minutes until they rise and turn golden-brown.

6. To make the butter: mix the chives in the butter and spread the composition on a parchment paper. Let it harden.

7. Then remove the scones from the oven and leave them on a plate to cool. Serve hot or cold with chopped butter slices.

250g flour
60g butter
1 teaspoon baking powder
salt and ground black pepper
125g blue cheese rasa
60g finely chopped walnuts
1 or
about 125ml milk
baking tray lined with parchment paper or greased with butter
For butter:
2-3 tablespoons chives, chopped
150g butter


Plants that successfully replace lettuce

Do you like salads and yet you get bored of the classic lettuce? You can prepare all kinds of tasty salads with various types of green vegetables that successfully replace the well-known lettuce. Next you will find out what they are and how you can prepare and combine them.

  • Preparation idea: The simplest recipe for arugula salad is to mix cherry tomatoes with arugula and a little onion and add olive oil, a little pepper, salt and lemon juice. If you like fish salads, you can also add smoked salmon fillets cut into strips & # 8211 fits very well with arugula.
  • Preparation idea: In a salad bowl half full of dandelion leaves, add half a red onion, two chopped tomatoes, half a teaspoon of dried basil, salt, pepper and oil.

Chicory they have wrinkled leaves, lacy at the edges, colored in white and green and are very popular in Europe. They have a refreshing and refined aroma, with a hint of bitterness. Endives are some of the richest sources of vitamin A, but they also contain a lot of vitamin C, phosphorus, iron, potassium and sulfur. An endive leaf contains only one calorie.

  • Preparation idea: Cut 2-3 endives into pieces, mix them with crushed hazelnuts or walnuts, with crushed Blue cheese (cheese with blue mold), olive oil, balsamic vinegar, salt and pepper to taste.
  • Preparation idea: You can serve a simple frieze salad with olive oil and white or red vinegar, or you can add boiled eggs, a few slices of browned bacon, a little lemon juice, a tablespoon of Dijon mustard and sliced ​​red onion.
  • Preparation idea: Radicchio salad can be prepared with diced feta cheese, sliced ​​red onion, peanut oil and dressing consisting of balsamic vinegar, Dijon mustard, pepper, salt and olive oil.
  • Preparation idea: To prepare the spinach salad, you need almost half a kilogram of spinach leaves, dried cranberries, halo fried in butter, sesame seeds, chopped onion, paprika, vinegar, oil and taste .
  • Preparation idea: Macris can be prepared very simply with a few chopped fresh mint leaves, parsley, Romaine salad (leaves inside), lemon juice, olive oil, salt and pepper.

Now you can successfully replace the classic lettuce and you can indulge yourself by offering yourself a different kind of salad every day. But don't forget to wash the leaves of any plant you use well and let them dry before preparing them, so that the dressing will "stick" to the leaves.


Brussels sprouts with blue cheese - Recipes

Every day at Carnevo brings us a great reward. We gladly prepare and
skillfully only 100% Dobrogean pork dishes & icircn
own farms. Thirty years have passed since we decided that
the true taste of pork deserves to be respected and we keep the Carnevo tradition.

Every day at Carnevo brings us a great reward. We gladly prepare and
skillfully only 100% Dobrogean dishes of raised pork & icircn
own farms. Thirty years have passed since we decided that
the true taste of pork deserves to be respected and we keep the Carnevo tradition.

Every day at Carnevo brings us a great reward. We gladly prepare and
skillfully only 100% Dobrogean pork dishes & icircn
own farms. Thirty years have passed since we decided that
the true taste of pork deserves to be respected and we keep the Carnevo tradition.

Every day at Carnevo brings us a great reward. We gladly prepare and
skillfully only 100% Dobrogean pork dishes & icircn
own farms. Thirty years have passed since we decided that
the true taste of pork deserves to be respected and we keep the Carnevo tradition.

Every day at Carnevo brings us a great reward. We gladly prepare and
skillfully only 100% Dobrogean dishes of raised pork & icircn
own farms. Thirty years have passed since we decided that
the true taste of pork deserves to be respected and we keep the Carnevo tradition.

& Icircn our farms respect values ​​and tradition. We respect animals and feed them the best cereals.

Rigorous hygiene and strict verification rules. Products certified to the highest standards.

Our products are obtained from pork raised with care and respect, & icircn our own farms in the Dobrogea area. The natural ingredients with which we feed the piglets, ensure an exceptional quality.

The piglets from the 2 farms are fed with cereals from their own production or from what local farmers get from their own crops. We store cereals in optimal conditions and do not use additives or other synthetic substances when preparing their food.

HOW TO PREPARE

Heat the butter in a pan and fry the chops on both sides until they get a beautiful golden color.

Season with salt and pepper.

Remove the meat from the pan and keep in a warm place.

Mix the cream with the white wine and simmer until the wine evaporates. Then mix half the blue cheese with the resulting sauce and wait for it to melt.

HOW TO SERVE

Arrange the pork chop on hot plates and pour the sauce over the chops.

Decorate the top with a piece of blue cheese and serve with mashed potatoes and boiled artichokes.

HOW TO PREPARE

Wash the red cabbage and apple peel. Cut into slices and simmer in butter in a saucepan for 10 minutes.

Add the soup and cook for another 20 minutes. Mix everything, season to taste and keep warm in a closed pot. When it cools, pass it to the consistency of a puree.

Peel the potatoes and cut them into thin slices, possibly with a mandolin. Do not wash the slices to maintain the starch.

Preheat the oven to 180 ° C.

Cut the pork tenderloin into two lengths and fry the meat on both sides. Place the potato slices on top of each other on the flat surface of the muscle and place the muscles in the hot oven, 6 to 8 minutes.

HOW TO SERVE

Wash the fresh spinach leaves. Divide the hot cabbage / apple puree over 4 plates.

Cut the meat into slices and place in the mixture. Decorate with a few spinach leaves and serve immediately.

HOW TO PREPARE

The kidneys are cut into 2-3 cm pieces, washed well in several cold waters and covered with cold milk for 1.5 hours for 2 hours to remove the pungent odor. Then they are scalded and foamed.

Cut the onion and fry in melted butter. Cook the pork pieces in a separate pan with salt and pepper. Then add over the onion hardened in butter. Add thyme and bay leaves and season with salt and freshly ground pepper.

Cover the pan and let it simmer. It's time to add soup or dark beer.

Grease the slices of mustard with mustard and place them on top of the meat. Then leave on low heat for 3 hours.

Preparation of onion rings:

Preheat the oil in the fryer to 170C.

Cut the onion into thin discs. Separate the onion rings one by one and roll them in flour, beaten egg and then in breadcrumbs.

Fry the onion rings in oil until golden.

HOW TO SERVE

The meat is placed on plates and decorated with fried onion rings.


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Brussels sprouts: benefits, methods of preparation

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  • Brussels sprouts - ways preparation
  • The easiest way you can cook Brussels sprouts is as follows: 1.) Mai & # 238nt & # 226i, clean each cabbage well of withered leaves and cut a little from the spine

Delicious recipes with Brussels sprouts

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  • BRUSSELS SPROUTS GLAZED Ingredients (4 servings-30 '): 800g.Brussels sprouts, 150ml
  • Dry red wine, 3 tablespoons honey, 2 tablespoons sauce of soy, 2 tablespoons starch Mod preparation: 1
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It is considered the perfect autumn garnish

Foodstory.ro YES: 12 BYE: 50 MOZ Rank: 64

  • You need of: Brussels sprouts, oil of olives, salt, pepper and two tablespoons of juice of Lemon
  • Method: Wash the pieces well of cabbage in cold water and cut them in half
  • Then heat about 50g of oil of olives, over medium-high heat
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How to cook Brussels sprouts to make them tasty

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Brussels sprouts are very healthy

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  • Mode preparation: Put all the ingredients for the sauce in a blender and mix until it turns into a cream
  • Put 1 tbsp of oil of olives in a pan and heat the oil, then sauté the halves for 7-10 minutes Brussels sprouts.

Brussels sprouts murata. Simple recipe

Mode preparation for the recipe Brussels sprouts pickled: Wash the cabbage of Brussels and we clean them of the outer leaves, then we place them in jars, alternating with flowers of dry dill and two leaves each of bay leaf for each jar.

Brussels sprouts in the oven Gastropedia

Gastropedia.ro YES: 14 BYE: 43 MOZ Rank: 63

  • If you haven't tried it before Brussels sprouts, then now is the time to break the ice in the simplest way of to prepare it and the best
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Brussels sprouts au gratin Recipes Laura Adamache

  • Mode preparationBrussels sprouts gratin
  • We clean the cabbages of the outer leaves, cut their stalks and boil them in a pot of water and 2 teaspoons full of salt
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  • Brussels sprouts boil in salted water and drain
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  • Today I made a spicy soup of brussels sprouts and I recommend you try it even if you are not friends with the little cabbages
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Brussels sprouts with coriander, a delicious dish

  • 1 kg Brussels sprouts 1 hot pepper 1 puppy of garlic 2 teaspoons sugar 2 tablespoons sauce of fish & # 189 coriander link
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Mode preparation: It is cut cabbage In two, put the butter with the oil in a frying pan. of table & # 173line, put finely chopped onion, cook for 2-3 minutes and then add Brussels sprouts and season with pepper and salt to taste, then add the wine…


In short:

Bun: good, thin. Texas BBQ slices don't count, that wasn't really a burger.
Meat: tasty, sufficient. It was not made as I had asked, but cooked a little longer, but overall it was good.
Gasket: I really liked the french fries, the coleslaw salad had too much mayonnaise. I would double the amount of vegetables in the burger, if it's too much salad you can always throw it out, but if it's too little you have nothing to do.
Sauces: I had Heinz sauces at the table, in the classic American style.
Prices: big. You're at Marriott.
Drink: good, I'm not complaining, but just as expensive. Tuborg at 400 ml is 12 lei, Carlsberg 15 lei, Holsten without alcohol 12 lei, Pepsi 12 lei, lemonade 16 lei, a coffee at least 13 lei.
Desserts: try JW Cheesecake! It costs 40 lei, but it is eaten in 2-3 people and they have boxes to take home, if it stays.
serving: careful, nothing to blame. I think about 3 people came to our table in total.
surroundings: Champions is set up as a sports bar, with all sorts of photos and objects from athletes on the walls, mostly from football. The tables and chairs are made of wood with a typical American diner look.
What are you doing while you wait for the food: you look at the walls and, if you sat by a window at the intersection outside, the view is not bad.
Parking: as dubious. Marriott has its own parking lot, but it costs about 5 lei per hour. Otherwise you can park on the surrounding streets, but right next to the hotel it is full of parking lots. On weekends there are easier parking spaces within a 2-minute walk.


Explore Cuisine


Out of the desire to vary our menu a bit, I found the recipe with Brussels sprouts, which I have to admit I haven't used before, and that's really weird because I'm a cabbage fan. Carmen's recipe caught my eye, especially since it's a combination of fresh cabbage and blue cheese, which I personally adore. Thank you dear Carmen for the inspiration :)

500 g Brussels sprouts
1 onion
70 ml whipped cream
70 g of blue cheese
1 tablespoon sour cream
Parmesan
200 ml water
2 tablespoons oil
salt pepper
marar optional

First we clean the cabbage (if necessary) and wash it and cut it in half (larger pieces).

Finely chop the onion and crush the cheese.

Heat the oil in a saucepan, add the onion and fry until soft.

Add the cabbages, mix them with the onions, season them and let them soften for 1-2 minutes.

Add 200 ml of water and let it boil under the lid for 6 minutes.

After about 6 minutes, take the lid off and let it boil for another 5 minutes, until the liquid on the cabbage drops.
Add the whipped cream, mix and simmer for another 4 minutes, stirring constantly.

Then add the cheese (I added a little Parmesan cheese), mix well until it melts.

Add 1 tablespoon of sour cream, dill, salt, pepper and mix well. Serve immediately with the steak (it can be of any kind), I chose to serve it with chicken legs with garlic and rosemary in the oven.


I wanted to diversify our menu a little and I found this recipe with Brussels sprouts, which I have to admit I never used it before, and that's really weird since I'm a fan of cabbage. Carmen's recipe caught my attention, especially because it's a combination between cabbage and blue cheese, which I personally adore! Thank you my dear for the inspiration :)


Spicy Baked Wings & # 8211 Recipe by Buffalo Chicken Wings

Spicy Baked Wings & # 8211 Recipe by Buffalo Chicken Wings. How to make the famous spicy chicken wings in the oven with red icing? The classic Buffalo Wings recipe served with blue cheese dressing and celery sticks. Recipes with chicken wings. Baked wing recipes. American recipes.

For the first time I ate these spicy Buffalo-style chicken wings at an American restaurant in Germany (near Nuremberg). They were fabulous! A soft meat that melted in your mouth, speed from moderate to dizzying (you could choose its degree) and the typical garnishes meant to temper it: green celery stalks and creamy sauce with blue cheese.

These spicy wings or Buffalo Chicken Wings were first made in 1964 in Buffalo, New York (see here). From there started "the Buffalo style craze" & # 8211 a real madness that led to the appearance of many dishes garnished with this Buffalo sauce: from wings and chicken legs to Pork ribs or beef. At the base of the authentic recipe is the spicy sauce Frank & # 8217s Red Hot (from hot cayenne peppers). It can also be bought newer in Romania & # 8211 see here (costs about 13 lei / bottle).

The recipe for spicy wings in Buffalo style is a very simple one: the wings are cold either in an oil bath or in the oven and, at the end, they are bathed in spicy sauce. The sharpness of the spicy sauce is tempered with a lot of melted butter and a little vinegar. For those who do not like speed, I recommend using a homemade BBQ sauce or a homemade ketchup as the basis of this dressing (see here or here), following that the dosage of the hot sauce will be done with a teaspoon or in drops (not with a cup, as it is written in the recipe).

In extremes you can also use other spicy pepper sauces (Sriracha or Tabasco red pepper) but the original recipe is made with Frank & # 8217s Red Hot Sauce. Image source here.

Some of them are less spicy.

Be sure to serve these spicy wings with the famous blue cheese dip and crispy celery stalks. see the recipe here of this sauce.

From the quantities below it results approx. 4-6 servings of spicy Buffalo-style baked wings. You can also use lower chicken legs (drumsticks, hammers) but you will have to prolong the baking time.

The recipe I was inspired by is the one offered by Chef John from Food Wishes. The original recipe Frank & # 8217s Red Hot website is here. I give you both: both the original extra-spicy version and the one adapted to our tastes (moderately spicy).


Cabbage food

1. Cut the cabbage into small pieces. Pour 1.5 liters of boiling water into a large pot. Bring to the boil and mix the cabbage in water, let it boil for 3 minutes. Drain the cabbage and keep the water boiled. Rinse the cabbage with cold water. Set aside the cabbage and add the cubes concentrated in boiling water from the cabbage.

2. Melt half the butter in a large pot, add the onion and garlic and cook for 5 minutes. Add the barley and mix well and add 150ml of cabbage soup. Bring to the boil, stirring occasionally until almost all the liquid has been absorbed. Continue to add the juice in the same way.

3. With the last round of juice, add the cabbage and cook for 5 minutes until the liquid has been absorbed and the cabbage is soft.

4. Mix the walnuts, basil leaves and cheese. Season and serve hot.

250g of of Savoy cabbage
2 concentrated chicken cubes
30g of butter
1 onion, finely chopped
1 clove of garlic, crushed
300g of barley
60g nuts, fried
30g of basil leaves
90g of Cheddar cheese
salt and pepper