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Cabbage salad with beef pastrami


I haven't eaten a tastier salad in a long time.

  • 1 cup chopped white cabbage
  • 1 cup chopped red cabbage
  • 1 small green salad
  • 1 grated carrot
  • 2 tablespoons garlic granules
  • salt
  • pepper
  • 50 ml oil
  • lemon juice
  • 250 gr beef pastrami
  • 200 gr yogurt

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Cabbage salad with beef pastrami:


  1. Mix cabbage with carrot, oil, salt, garlic and lemon juice to taste.

  2. Add half the amount of pastrami cut into thin strips + yogurt and lettuce.

  3. Decorate with slices of pastrami, green lettuce, after inspiration.


Wash and peel the potatoes, cut them into large cubes and boil them with a little salt. When they are almost cooked, put them in the preheated oven for 15 minutes, at 240 degrees Celsius.

Meanwhile, cut small and thin slices of beef pastrami and fry in a Teflon pan or on a grill until lightly crispy.

Prepare mayonnaise from 2 boiled yolks and one raw. When ready, add salt, pepper, 3 tablespoons lemon juice and a tablespoon of sour cream.

In a bowl, place the chilled potatoes, beef pastrami, finely chopped onion and mayonnaise and mix well. Season with chopped parsley.


Cabbage salad with beef pastrami - Recipes

- The following list contains the only vegetables that you are allowed to eat in unlimited quantities, only raw, throughout the diet. Exceptions are the weeks in which the preparation of vegetables and / or the consumption of other vegetables is also allowed:
- lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, squash, green beans, spinach, kale, fennel, celery, onions, garlic, asparagus, artichokes, leeks, endives, All aromatic herbs - dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc. and all spices: salt, pepper, hot / sweet paprika, cinnamon, cumin, curry, etc.
- 200 g of golden apples.
- with 2 teaspoons of obligatory oil.
- mandatory min 2 l water / day. you can drink: plain water, tea, coffee. after the first 4 days you can add carbonated water and dietary refreshments based on saccharin / aspartame. Sugar-free fruit juices and alcohol are prohibited.

After the first 4 days I can also eat tomatoes, lemons and yogurt under 7% fat, vinegar, lemon and 200g of any fruit instead of apples, except tropical fruits: pineapple, mango, bananas and grapes. dried, preserved or cooked fruits are not allowed. can be consumed: chewing gum or candy (blinded type) without sugar.


2nd week:
MD: 2 wasa with 100g cottage cheese under 7% fat + yogurt / whipped milk under 7% fat at your discretion + vegetables at your discretion from the list above + tomatoes

LUNCH: 100g chicken, beef or pastrami + raw and cooked vegetables from the list at your discretion
or 250 g cheese + raw and cooked vegetables at will

DINNER: same as md + 1 egg
or just like lunch

Raw vegetables are allowed in unlimited quantities all day. You can eat canned tomatoes without sugar, no broth, no vegeta, no borscht.

Not allowed: fruit, milk

week no. 3

MD: until 11 o'clock
100g cheese up to 7% fat
yogurts and unlimited whipped milk
unlimited raw vegetables plus half red
1 or boiled

lunch and dinner:
can be consumed at any time without limits, provided that 3 hours pass from md:
- over any type, boiled, grilled, smoked, preserved in its own juice or oil. the canned oil must be drained well.
- raw vegetables from the list with 2 lgt oil, spices. pickles, vinegar, lemon salt and vinegar can be consumed.
not allowed: fruit, milk, red juice, fried, marinated

Week No. 4:
products that can be consumed without limits at any time:
- cheeses and yogurts up to 7% fat
- raw vegetables: tomatoes , lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, kale, celery, onions, garlic, leeks, endives and all herbs and spices.
- water, tea, coffee, light sour drinks

the following foods are allowed in limited quantities:
- 1 or proud
- 200g fruit without grapes, bananas, dried fruits, tropical fruits
- 100 g chicken, pork, beef, grilled pastrami
- 1 bowl of clear vegetable soup
- 1 cup of vegetables cooked in soup or as a garnish or a portion of cooked vegetables

for cooking, fresh or canned tomatoes without sugar are used. no vegeta is used


week no. 5 - I didn't keep it because I thought I was eating a little

- 9 slices of wasa or hypoglycemic bread dobrogea
- 400g cheese up to 7% fat
- unlimited vegetable salad from the list, including tomatoes, lemon with 2 teaspoons of oil


week no. 6

md: 2 wasa with 100g br cows like fagaras up to 7% fat + yogurt at your discretion + vegetables at your discretion including tomatoes

lunch: 150g fish or 100g chicken, beef or pastrami + raw and cooked vegetables at will
or 250 g of cheese up to 7% fat + raw and cooked vegetables at will

dinner: same as md + 1 egg
or just like lunch

observation: wasa is eaten only at md.

raw vegetables are allowed in unlimited quantities all day

not allowed: fruit, milk

week no. 7:
Monday, Tuesday, Saturday and Sunday :
- unlimited quantities of cheese and yogurt below 7% fat
- 1 boiled egg / day
- raw vegetables from the unlimited list + tomatoes with 2 teaspoons of oil. + vinegar or lemon
- 200 g fruit / day.

Wednesday Thursday Friday:
- unlimited quantities of pork, beef, boiled chicken or grilled
- unlimited quantities of cooked, grilled, smoked, canned fish
- unlimited raw vegetables with 2 teaspoons of oil and vinegar, without tomatoes, lemon, not cooked
not allowed: fruits, milk, cooked vegetables, fried foods


week no. 8:
Monday-Wednesday:
- raw vegetables from the unlimited list + tomatoes with 2 teaspoons of oil.
- 250g pasta / day, weighed before boiling, with a sauce made of fresh / canned tomatoes, onions, garlic, seasoned to taste.
no juice / tomato paste is used

Thursday-Sunday:
10 slices of wasa or dobrogea hypoglycemic bread
- 300g cheese up to 7% fat
- unlimited vegetable salad from the list, including tomatoes, with 2 teaspoons of oil


Week No. 9:
products that can be consumed without limits at any time:
- cheeses and yogurts, whipped milk, sana, kefir up to 7% fat
- raw vegetables: tomatoes, lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, goulash, celery, onions, garlic, leeks, endives and all herbs aromatics and spices.
- water, tea, coffee, light sour drinks

the following foods are allowed in limited quantities:
- 1 or proud
- 200g fruit without grapes, bananas, dried fruits, tropical fruits
- 150g over any type, boiled, grilled, smoked, preserved in its own juice or oil. the canned oil must be drained well.
- 100 g chicken, pork, beef, grilled pastrami
- 1 bowl of clear vegetable soup
- 1 cup of vegetables cooked in soup or as a garnish or a portion of cooked vegetables

for cooking, fresh or canned tomatoes without sugar are used. no vegeta is used

week no. 10

md: 2 wasa with 100g br cows like fagaras up to 7% fat + yogurt, whipped milk, sana, kefir at your discretion + vegetables at your discretion including tomatoes

lunch: 150g fish or 100g chicken, beef or pastrami + raw and cooked vegetables at will

dinner: same as md + 1 egg
or just like lunch

observation: wasa is eaten only at md.

raw vegetables are allowed in unlimited quantities all day

not allowed: fruit, milk

Monday - Thursday
md: until 11 o'clock
100g cheese up to 7% fat
yogurts and unlimited whipped milk
unlimited raw vegetables plus half red
1 or boiled

lunch and dinner:
can be consumed at any time without limits, provided that 3 hours pass from md:
- boiled meat, grilled pork, beef, chicken, turkey, liver, fillet / pastrami muscles. the meat will be fat-free, the skin will be removed from the chicken
- raw vegetables from the list with 2 lgt oil, spices. pickles, lemon salt and vinegar can be consumed.
not allowed: fruits, milk, red juice, fried, hamburger, vremwurst, salami, mititei, cooked vegetables.

md: until 11 o'clock
100g cheese up to 7% fat
yogurts and unlimited whipped milk
unlimited raw vegetables plus half red
1 or boiled

lunch and dinner:
can be consumed at any time without limits, provided that 3 hours pass from md:
- over any type, boiled, grilled, smoked, preserved in its own juice or oil. the canned oil must be drained well
- raw vegetables from the list with 2 lgt oil, spices. pickles, lemon salt and vinegar can be consumed.
not allowed: fruits, milk, red juice, frying fish, cooked vegetables.


  • 1 red cabbage
  • 150 g of chicken pastrami
  • 1 onion
  • 1 bell pepper
  • 1 red
  • 2 tablespoons boiled corn kernels
  • 50 g of olives
  • 2-3 tablespoons of olive oil
  • greenery
  • salt and pepper.
  • the cabbage is cut faithfully, it is scalded for 5-10 minutes in salted water and it is left to drain
  • chop the peppers and onions and add them over the cabbage, together with the chopped tomatoes, the pitted olives and the chopped greens
  • add the chopped pastrami and corn kernels, then season with salt and pepper, pour in the oil and mix well.

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Crostini with mozzarella and beef pastrami

So today we suggest you try a delicious recipe for croutons with mozzarella and beef pastrami. You can of course change the ingredients depending on what you have in the fridge & # 8211 you can replace mozzarella with cheese, beef pastrami with chicken ham, white bread with wholemeal.

Ingredients for croutons with mozzarella and beef pastrami

  • 6 slices of baguette (white baguette is recommended, but I wanted it to be a bit healthier, so I used black baguette)
  • 6 slices pastrama vita
  • 6 slices of mozzarella
  • tomatoes
  • garlic
  • salt, freshly ground pepper,
  • olive oil (aromatic and spicy I used)
  • for decoration: lettuce leaves

How to prepare croutons with mozzarella and beef pastrami

1. Put the slices of baguette in the oven well heated, about 5 minutes & # 8211 until they are evenly browned, then take a clove of cleaned garlic cut in half diagonally and rub each slice, only on one side. Because the baguette is crispy, the garlic no longer needs to be cut, but will be very suitable for bread crumbs.

2. Over the part of the baguette rubbed with garlic, sprinkle the olive oil in a thin thread, then we place the garnish as you like. , ham etc!

3. Once this operation is over, put the slices of bread in the oven for another 1-2 minutes, so that the mozzarella melts nicely, then serve everything on a bed of lettuce, taking care to match the taste with a little salt and freshly ground pepper!

For other items in this category we invite you to visit our Culinary CityFemme section.


Beef stew and warm salad of red cabbage and quince

Today I will present you a recipe for beef stew and hot salad.

I dared to abuse the flavors, and I was not mistaken when I felt like a spicy beef stew, cooked slowly under the lid, over low heat, served with a warm sweet-sour salad of red cabbage and quince and fresh bread. It's a dish I like to make especially in the winter, on weekends, when, after putting the food in the oven, I can enjoy a tea with a book in my hand, nestled under the blanket and wrapped in some combinations of flavors. incredible, waiting for lunch to be ready.

Ingredients spicy beef stew

· 350 g of roots (2 carrots, 1 parsnip and 1/2 small celery)

· 250 g white potatoes (3 medium potatoes)

· 250 g red onions (2 medium onions)

· 5 g of garlic (3 cloves of garlic)

· 150 ml quality dry red wine

· 150 ml beef or vegetable soup, plus 50 ml to add along the way

· 1/2 teaspoon of the following spices: whole fennel seeds, chili flakes, ginger powder, grated nutmeg

· 1 cinnamon stick, 1 anise star

· Salt and ground black pepper

· 1 sprig of fresh rosemary.

Ingredients warm salad of red cabbage and quince

· 600-700 g red cabbage (one medium head)

· 2-3 tablespoons of balsamic vinegar

· 2-3 cloves, 10-12 lightly crushed juniper berries, 1/2 teaspoon lightly crushed fennel seeds

· 1 sprig of fresh rosemary.

Preparation of spicy beef stew

A cast iron pot or a double-bottomed saucepan are best suited for this slow-cooking stew, inspired by the beef bourguignon recipe. First, I prepared the meat and vegetables. I melted some cubes of frozen soup, concentrated with vegetables - a simple homemade ingredient, which I use as a substitute for water and as a base for various dishes, which enriches the taste of the plate. I cut the vegetables into rounds, respectively 2 cm cubes, and the meat washed and tamponed with a clean kitchen towel, in 2-3 cm pieces. I powdered the meat cubes with flour. I heated the oil and two thirds of the amount of butter on the stove over low heat. After tossing the fennel seeds (lightly crushed with a nut to release the oil) and stirring them for a few seconds, I added the cinnamon stick and the anise star. This stage is very important so that the flavors that will enter the meat can be released. After a few more seconds, I added the meat, which I browned for 10 minutes, then the vegetables (except for the potatoes) for a few minutes, until they hardened slightly.

Finally, I mixed the rest of the ingredients in the pot, put the remaining butter on top and placed the pot with the lid on top at the bottom of the preheated oven at 160 degrees Celsius (the small step in the gas ovens). Halfway through, I checked if it had dropped and added the extra 50 ml of prepared soup. 3 hours were enough for the flavors to turn the stew into a wonderful lunch, which is just as tasty the next day.

Salad preparation warm red cabbage and quince

Half an hour before the stew was ready, I prepared a thick-bottomed saucepan. I heated the lightly crushed fennel seeds in it for a few seconds, then added the butter, finely chopped red cabbage, 1 cm diced quince, balsamic vinegar, rosemary sprigs and the rest of the spices.

I put the lid on and simmered everything over low heat for half an hour, stirring occasionally to keep the cabbage and quince from sticking.

After the stew was ready, I broke a few pieces of fresh bread and put a cube of butter over the warm salad - a comfort food ideal to be prepared and enjoyed on the cold weekends.


SALAD WITH TOMATOES EGGS AND BEEF

Today we have a salad on the menu. Fast, tasty and relatively light.

It's still summer, isn't it? We still have a little and we can switch to sauces and other foods

gustoaseeeee and greleeee :))) Who likes, obviously. I don't like it. Deloc & # 128539

The face lettuce can also be eaten in the Dukan diet, eliminating the oil and replacing the kernel

5-6 pieces Milk core (Delaco)

2-3 slices of beef pastrami

salt, pepper, oil, balsamic vinegar

How come:

Simple, like any salad. Mix chopped (or broken) salad, cherry tomatoes cut into 2

or in 4, quail eggs boiled and cut in half, milk core (you can use telemea

or any other cheese you like) and sliced ​​beef pastrami (I took a pastrami

more natural, from some Sibiu people ..).

Season to taste with oil, balsamic vinegar (or apple), pepper salt and for those who want, a chilli powder.

And don't forget giveaway! You have 2 more days in which you can register! & # 128578


Ingredients Vietnamese beef salad

300 gr veal / beef tenderloin
1/2 small red onion
2 carrots
5 fresh cucumbers
1/2 red pepper
1 hot pepper
5 strands of parsley (or coriander)
1 handful of roasted hazelnuts (approx. 50 gr)

50 ml soy sauce
50 ml water
juice from 2 limes
5 cloves crushed garlic
1 1/2 teaspoons chili powder
1 teaspoon sugar
1 teaspoon ginger powder

Preparation Vietnamese beef salad

  1. Mix all the ingredients for the marinade. Put 4 tablespoons of it in a cup. Pour the rest of the marinade over the beef tenderloin and let it cool for a minimum of 1 hour, a maximum of 1 day (I left it for 1 hour).
  2. Cut the vegetables as follows:
    - thinly sliced ​​carrots using the vegetable peeler
    - thin strip cucumbers using the same utensil (but only up to the seed side!)
    - Cut the bell pepper into thin slices
    - hot pepper slices (remove the seeds if you wish)
    - very thin onion scales
    - Chop the parsley as small as possible.
    Mix all the vegetables in a bowl.
  3. In a mortar I crushed the hazelnuts until I got the smaller pieces.
  4. I took the beef muscle out of the marinade and dried it with kitchen towels. I put it on a hot cast iron grill (greased with just a drop of oil) and left it for 3 minutes on each side and then another 1 minute on the sides.
  5. I put the muscle on the bottom of the wood and let it rest for 5 minutes.
  6. He then cut it into very thin slices. The beef muscle is in the middle of the blood right now. If you like it you can leave it like this. If not, take the slices of meat and place them on the still hot grill (I put out the fire under it) and leave for a few seconds on each side. They should not be left long, they will no longer be juicy. Cut the slices in half, to have thinner strips.
  7. Add the slices of meat over the vegetables. Pour the marinade from the cup over them and mix well. Add the hazelnuts and stir. Serve immediately or refrigerate.

3. Cut the vegetables into thin slices

4. Fry the meat on the grill

6. Slice the thin muscle

7. Grill the slices if we don't like them in the blood

9. Vietnamese beef salad

10. Salad prepared by Dang Sony from "Asia Food Cooking" in Pitesti


Cabbage salad with beef pastrami - Recipes

(salmon fillets, red onion, lemon, capers, olive oil, spices)

(beef, egg, capers, pickles, spices)

(toast, tomatoes, garlic, basil)

(baked capsicum, cream cheese, garlic, dill)

(BEANS, CARROTS, CELERY, ONIONS, OIL, GARLIC, SALT)

(EGGPLANT, ONION, PEPPER, OIL, SALT)

(CARP CABBAGE, LEMON, OIL, RED ONIONS)

(LIPIE TORTILLA, SALAM, MASCARPONE, CAPIA PEPPERS, MIXED GREEN LEAVES)

  • Butcher's brain 250 g // 17 lei
  • Breaded pork brain 200 g // 15 lei
  • Cheese bread 200 g // 17 lei
  • Spicy cheese balls 200 g // 22 lei
  • Mozzarella croquette 200 g // 22 lei
  • Olive bread 200 g // 15 lei
  • Mamaliga cream cheese 350 g // 15 lei
  • Mushrooms au gratin with cheese 200 g // 15 lei
  • Homemade zacusca with sausages and baked egg 300 g // 25 lei
  • Eggs 3 pieces // 9 lei
  • Omelet with ham and cheese 250 g // 17 lei
  • Chicken quesadilla // 21 lei

(GRILLED SALMON, BABY SPINACH, WALNUT, GORGONZOLA, CHERRY TOMATOES, CRUTONS, MUSTARD SAUCE, DIJON, LIPIE)

(SHRIMP CHERRY PARMEZAN SCALES OLIVE CRUTONS GREEN SALAD CAESAR LIPIE SAUCE)

(GRILLED CHICKEN BREAST, CHERRY TOMATOES, CRUTONS, OLIVES, SALAD, CAESAR SAUCE, LIPIE)

(FETA CHEESE, TOMATOES, CUCUMBERS, FAT PEPPERS, RED ONIONS, OREGANO, GREEN SALAD, OLIVES, OLIVE OIL, LIP)

(TOMATOES, CUCUMBERS, OLIVES, RED ONIONS, PEPPERS, PRESSED HAM, EGGS, OLIVE OIL, LIP)

(CHICKEN BREAST SNITEL, CABBAGE, CARROT, MAYONNAISE, SPICES, LIPIE)

(BEEF SPRAY, ONION, EGGS, PICKLED CUCUMBERS, MAYONNAISE, SPICES, LIPIE)

(CUTE PASTA, SQUID, SHRIMP, OCTOPUS, GARLIC, RED SAUCE, PARMEZAN)

(PASTA, SHRIMP, PUMPKIN, CHERRY TOMATOES, PARMEZAN, GARLIC, LOBSTER SAUCE)

(PASTA, CHERRY TOMATOES, GARLIC, TOMATO SAUCE, SPICES, CHILDREN)

(PASTA, SUNCA, SMANTANA, OR, PARMEZAN)

(EASTER, CHICKEN BREAST, MUSHROOMS, CREAM, TOMATO SAUCE, PARMEZAN, CHEESE)

(PASTA, OLIVE OIL, GARLIC, PARSLEY, PARMEZAN)

(PASTA, CHOPPED BEEF, TOMATO SAUCE, GARLIC, PARMEZAN, SPICES)

  • SOMON LA GRATAR (200G) // 35RON
  • GOLDEN GRILL (400G) // 32RON
  • WISHING IN THE OVEN WITH VEGETABLES (500G) // 42RON

(POTATOES, PUMPKIN, ONIONS, FAT PEPPERS, TOMATOES, WHITE WINE, GARLIC) & # 8211 COOKING TIME 35 MIN

  • GRILLED SEA BIBAN (300G) // 32 RON
  • FRIED DANUBE CARP WITH MAMALIGUTA AND MUJDEI (200G) // 25 RON
  • DANUBE CARP BRINE WITH MAMALIGUTA (250G) // 27 RON
  • BLEACK TIGER SHRIMPS IN THE FRYING PAN (180G) // 37 RON

(FAT, WHITE WINE, GARLIC, PARSLEY)

  • BREAD SHRIMPS WITH YOGHURT AND GARLIC SAUCE (200G) // 33 RON
  • BREAD SQUID RINGS WITH SPICY TOMATO SAUCE (200G) // 22 RON
  • WOK LUNCH WITH FRESH (300G) // 24 RON

(MUSHROOMS, ONIONS, FAT PEPPERS, GARLIC, FRESH AND PARSLEY)

(CHICKEN BREAST, ONIONS, FAT PEPPERS, GARLIC, SPICY SWEET SAUCE, SOYA, BUTTER WORCESTER)

(CHICKEN BREAST, MUSHROOMS, GARLIC, DILL)

(CHICKEN BREAST, CREAM, MUSTAR, MUSHROOMS, SPICES)

(CHICKENS, ONIONS, GARLIC, TOMATO SAUCE, PURE)

(CHICKEN CHEST, HAM, CHEESE)

(CHICKEN BREAST, CORN FLAKES, SAUCE)

  • CHICKEN BUCKETS IN A POT (250G) // 17 RON
  • FRIED CHICKEN WINGS (250G) // 17 RON
  • HALF GRILLED CHICKEN (400G) // 26 RON
  • GRILLED CHICKEN BREAST (220G) // 18 RON
  • GRILLED CHICKEN PULP (220G) // 17 RON
  • CHICKEN BREAST WITH GORGONZOLA SAUCE (220G) // 23 RON

(CHICKEN BREAST, CREAM, GORGONZOLA CHEESE, PARMEZAN, SPICES)

(LIVER, WHITE WINE, SOYBEAN SAUCE, GARLIC, BUTTER)

(SARMALE 4 PIECES, HOT PEPPERS, MAMALIGUTA)

(Pork, SAUSAGES, MUSHROOMS, ONIONS, GARLIC, FAT PEPPERS, TOMATO SAUCE, MAMALIGA, EGGS, CHEESE)

(PIG WORKS, SOY BUTTER, BROWN SAUCE, RED WINE, POTATO PUREE)

(PORK PULP, SAUSAGES, RIBS, COOKED)

(BEEF, SKULL, LIVER, ONION, GARLIC, WHITE WINE AND SPICES)

  • PIG RIBS IN THE OVEN WITH BARBECUE SAUCE (450G) // 25 RON
  • GRILLED PORK COFFEE (220G) // 21 RON
  • GRILLED PORK MUSCLE (220G) // 26 RON
  • GRILLED PORK CHOP (220G) // 23 RON
  • GRILLED PORK SAUSAGES (200G) // 15 RON
  • SMALL GRILLED (1 PCS) // 4 RON
  • PIG CIOLAN WITH CABBAGE (350G) // 35 RON
  • PIG SNITEL (220G) // 19 RON

(SHEEP PASTRAM, WHITE WINE, GARLIC, GRATED CHEESE)

  • GRILLED SHEEP PASTRAM WITH MAMALIGUTA (220G) // 33 RON
  • GRILLED ARIES COOKIES (250G) // 35 RON
  • GRILLED SHEEP MUSCLE (220G) // 45 RON
  • GRILLED SHEEP SAUSAGES (250G) // 25 RON
  • OVEN BRASON IN THE OVEN WITH FLAVORED POTATOES (350G) // 52 RON

(BEEF MUSCLES, ONIONS, FAT PEPPERS, GARLIC, SOYBEAN, HALF ICE SAUCE, SOYBEAN BUTTER)

(BEEF MUSIC STRIPS, MIXED GREEN LEAVES, CHERRY TOMATOES, PARMESAN SCALE)

(LIFE MUSCLES, CREAM, GORGONZOLA CHEESE, PARMEZAN, SPICES)

  • MILK CALF CUTLET 300 G // 65 RON
  • GRILLED MILK COW COAS 400 G // 65 RON

(SOS BARBECUE IF CONDIMENT)

  • GRILLED BEEF 250 G // 21 RON
  • GRILLED BEEF BRAZIL 220 G // 49 RON
  • URUGUAY BEEF MUSCLES WITH PEPPER SAUCE 220 G // 53 RON

(VITA MUSCLE, WICKED PEPPER BEANS, WORCESTER SAUCE, SOYBEAN BUTTER, RED WINE, HALF ICE SAUCE)

  • T VITA DE VITA GRATAR 350 G // 85 RON
  • rIB EYE STEAK GRILLED BEEF 300 G // 85 RON
  • SNITEL VIENE 250 G // 43 RON

(PEASANT HAM, FILE MUSCLES, DRUMS, SIBIU SALAM, SMOKED BACON, COW FOOD, CHEESE, EGGPLANT, BEATED BEANS, OLIVES AND RAW VEGETABLES)

(CASCAVEA, SHEEP CHEESE, COW FOOD, CHEESE, BELLY CHEESE, RED ONIONS, CUCUMBERS, PEPPERS, OLIVES)

(4 SMALL, PIGS, CHICKEN FLESH, PORK SAUSAGES, SPICY PICKLES, FLAVORED POTATOES, ASSORTED PICKLES, MUSTAR)

(CHICKEN BOWLS, SPICY WINGS, CHICKEN CROCHETS WITH CORN FLAKES, FRYING LIVES, THICK POTATOES WITH GRATED CHEESE, MAYONNAISE SAUCE, ASSORTED WALLS

(GRILLED GOLD, FRIED CRAP, HAMSIE, SQUID BREAD, SALAU STUFF, MAMALIGA AND MUJDEI)

(SHEEP PASTRAM, ARIES COOKIES, SHEEP SAUSAGES, SHEEP BULZ, FLAVORED POTATOES, ASSORTED PICKLES)


Cabbage salad with olives

Cabbage salad with olives from: white cabbage, lemon, cumin, oil, tomatoes, olives, dill.

Ingredient:

  • 1 white cabbage
  • 1 lemon
  • 1 teaspoon cumin
  • 2 tablespoons oil
  • 2 tomatoes
  • 50 g olives
  • 1 leg of dill

Method of preparation:

Choose a healthy and thick cabbage.

Thoroughly clean all the sheets from the surface, cut them into quarters, remove the stalks, then chop finely. Put the chopped cabbage in a bowl, pour the oil, little by little, stirring, then add the finely chopped dill and cumin.

Add lemon juice and mix again to blend.

It can be garnished with thin slices of tomatoes and olives cut in half and peeled.


Video: Τα πιο απλά τυροπιτάκια του κόσμου!! (October 2021).