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Pea salad - with grilled veal

Pea salad - with grilled veal

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Put the peas and the carrot in the steamer, until they soften, the carrot should be slightly crispy, then I cut it into small cubes.

I cut the red onion into thin slices. I smothered the sliced ​​mushrooms in a little skim butter (about a teaspoon), they will leave their juice anyway, with the crushed garlic, thyme and oregano.

I mixed all of the above in a bowl, added chopped dill and 2 tablespoons of vinegar / lemon (to taste). salt and freshly ground pepper.

The meat seasoned with a little pepper and thyme I grilled for a few minutes on both sides.

The steak can be served as such, or it can be finely chopped and mixed directly into the salad (this is how the husband preferred it)

It is an extremely tasty salad prepared like this, try it and you will see! :)

Pea salad - with grilled veal - Recipes

Sweet pea salad with grapes and feta cheese

Sweet peas, with rich taste and crunchy texture, go well with young spinach and arugula leaves, providing the basis of this salad enriched with salted cheese and sweet grapes. It is a quick salad, served with thick slices of country bread, or with pitta bread.


    1 lemon, grated peel and juice 1 teaspoon sugar 1 teaspoon Dijon mustard 1 tablespoon extra virgin olive oil 300 g young, sweet pea pods 200 g black grapes, seedless, cut in half 200 g feta cheese cut into strips doubts 45 g arugula cut into strips 75 g young leaves of spinach salt and pepper

I put the lemon juice and grated peel in a salad bowl. Add sugar and mustard, along with a little salt and pepper to taste. Mix the ingredients until the sugar and salt have dissolved in the lemon juice. Incorporate the olive oil and obtain a dressing.

Cut the pea pods in half. Bring a large pot of water to a boil, add the peas and bring to the boil again. Immediately, drain the peas and cool under running cold water. Then add it to the salad bowl and mix with the dressing.

Add the grapes, feta cheese, arugula and spinach leaves to the bowl and mix well so that all the ingredients come in contact with the dressing. Serve immediately.

Pea salad - with grilled veal - Recipes

New pea salad

Those who are lucky enough to grow some peas in their own garden can enjoy this salad recipe with crispy new pea pods.


    450 g pea (mangetout) 2 hearts of lettuce 3 green onions 2 tablespoons sunflower oil 2 tablespoons white wine vinegar salt ground freshly ground black pepper 1 bunch (box) of watercress 2 slices of wholemeal toast 1 clove garlic 20 g unt

Wash and clean the manga-tout pea pods, remove the splints, if necessary. Scald for 1 minute in lightly salted water. Immerse in very cold water and drain.

Wash the lettuce hearts, centrifuge and cut into strips. Peel a squash, grate it and slice it. The salad strips are arranged in four bowls or plates. Put the pea pods on top and sprinkle with green onions.

Prepare a vinaigrette from a mixture of sunflower oil, white wine vinegar, pepper and salt. Drip over the salad portions. Cut the watercress with scissors and sprinkle over the portions.

Cut the bread slices into cubes. Peel the garlic and cut it in half. Heat the butter in a Teflon pan and fry the garlic for 1/2 minute, with the cut side down.

Remove the garlic from the pan and discard. Put the bread cubes in the garlic-flavored butter and brown on all sides. Sprinkle over salad portions, which are served immediately.

Grilled mittens

Grilled mititei from: beef, tallow, bagel, garlic sauce, allspice, cumin, pepper, salt, baking soda.


  • 1 kg of beef from the nape of the neck, tail or lid from the pulp
  • 200 g seu
  • 1 slice of bagel
  • garlic sauce
  • spices (allspice, cumin, pepper)
  • salt
  • 1/2 teaspoon baking soda

Method of preparation:

Knead the meat paste by hand, mixed with the garlic sauce, bagel, spices, salt and baking soda, after the meat is removed from the fridge.

When the mixture is homogeneous, form small by hand and place on the grill. Serve the small ones hot, next to pickles and homemade bread.

Grilled beef, simple recipe, explained step by step

Grilled beef, simple recipe. How to make a grilled beef, tender and juicy. Simple guide to the perfect grilled beef steak.

The cutting piece called in Romanian "beef muscles" (tenderloin in English, fillet in French) is the most valuable of the beef carcass. It's a piece that actually includes three neighboring muscles. These are the large psoas, the small psoas and the iliac muscle. The piece is harvested from the lumbar part of the carcass and is the basis of some of the most delicious and famous beef dishes. Any gourmet has heard of the famous Wellington beef, the Rossini tournedo or the Chateubriand beef.

Beef is still a source of inspiration for master chefs around the world, who create extremely tender and juicy dishes from it. When it comes to cooking beef at home, many people have emotions. I assure you, however, that anyone can get a perfect steak from beef, following the simple explanations of the recipe below.

How to choose grilled beef

The first condition, so as not to be disappointed in the end, is not to confuse the beef muscle with any other piece of meat in the animal's carcass. Obviously, all the pieces come from muscle tissue, but they do not have the same qualities. The trade name "beef muscle" applies to only one piece of the carcass. It is the one colored in red on the board below. Neither the pieces of the leg, nor the back, nor, in fact, can be called "beef muscles", in butchery and commercial terms. At the same time, none of these pieces cook like beef.

Therefore, do not try to put this recipe into practice except with beef muscles, preferably matured, because otherwise you will not get satisfactory results. I prepared this grilled beef, seasoned as simple as possible, with salt and pepper, because I especially appreciate the beef and I don't want to cover its taste with anything. Next I will reveal how I proceeded.