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Mangalita bacon - boiled with paprika, garlic and apples

Mangalita bacon - boiled with paprika, garlic and apples

"Autumn-inspired recipe"
For this recipe I was inspired by our cute Mutulica / recipes / boiled-bacon-with-garlic-paprika-and-pepper-79637.html.
As they say, I took Mutulica by the nose - that is, to give birth to the recipe to marry her for a prize !!!
In addition to peppercorns, I added mustard seeds to the recipe. I accentuated the hotness with a red hot pepper. I replaced the brandy with apple cider vinegar and gave it extra flavor with two apples.
I hope you get the recipe inspired by autumn and Costel.
I have prepared this recipe for the Sunday picnic in the garden.

How do you reduce the risk of cardiovascular disease with food?

Among the main causes of cardiovascular disease are smoking, excessive alcohol consumption, sedentary lifestyle and unhealthy eating.

Cigarette smoke contains over 4,000 toxic substances, some of which are carcinogenic and their deposition on the walls of blood vessels decreases the supply of oxygen to the brain. People who smoke are exposed to twice as much cardiovascular disease as non-smokers, so they increase blood pressure and increase heart rate.

Alcohol, consumed in excessive amounts, only affects the liver, here causing chronic hepatitis and liver cirrhosis and of course the cardiovascular system aggravating and maintaining high blood pressure. safety of the human body.

Another factor that can affect the heart and blood vessels is sedentary lifestyle. Lack of physical activity also leads to an increased risk of cardiovascular disease. Exercises performed regularly can strengthen the heart muscles and lower blood pressure. Aerobic exercises such as jogging swimming, cycling, all help the heart to maintain its health for a long time. Practicing these sports, the amount of blood circulating through the body increases, thus producing oxygen.

necessary for all processes that take place in cells and tissues.

Inadequate nutrition, rich in saturated fats and the accumulation of cholesterol on the walls of blood vessels, promotes cardiovascular disease. Fast food is increasingly consumed, they contain this type of saturated fat harmful to our body. Adopting a healthy diet and It does not require much effort. , to mask the lack of salt in the diet. Protein should be limited to 60-80g / day, consumption of carbohydrates (flour and sweets) and fats, especially those of animal origin, should be reduced.

Diets in cardiovascular disease are recommended by the doctor, depending on the heart condition of each patient. In addition to the fact that a selection of foods is required, it is important to pay attention to the quantities consumed by patients. -150-200g / skimmed cheese, low unsalted cheese, cottage cheese and urda dulcefructele, all are recommended and can be consumed under any formal vegetables, those that are low in sodium, carrots, green beans, peppers, eggplant, green beans sweeteners allowed are homemade jams and marmalades, without preservatives, honey, is a food rich in omega3 and has the ability to reduce blood pressure and prevent the formation of blood clots avocado, is rich in monounsaturated fats and helps lower bad cholesterol, increasing levels to the good one.

Foods forbidden in cardiovascular diseases are salted cheeses, cheese, melted cheese fats, lard, bacon and fried vegetables that are rich in sodium or cellulose: celery, spinach, garlic, donuts and sauerkraut, cauliflower, hot peppers, hot peppers , alcoholic horseradish in any form, coffee, mineral water, fatty pork, sausages, canned meat, salted, smoked or fatty fish (sea).

12 simple recipes to get a traditional pork ham

The first and only mandatory step is pickling the ham. This can be done in two ways: prepare brine from water and salt and cover the ham, well placed and arranged in a bowl, or, secondly, salt the pieces of ham directly.

White bacon. White bacon or salted bacon is prepared from the bacon on the back of the pig. Properly shaped bacon (strips of 35 & # 21525 cm), with smooth edges, rub well with table salt in the salting bowl, as far as possible not to touch the bottom of the bowl. The pieces are placed as close together as possible, without air gaps, in order to avoid rancidity. Cover and place in a cool, dark place. After 10 days, remove the pieces of bacon from the bowl, rub them with salt again and place them back in the bowl, but in the reverse order of how they were placed. After another 11 days, the bacon is ready to mature. It is kept, well salted, with the pieces placed tightly on top of each other in a cool and dark place, free of drafts. Let's not be afraid to add as much salt as possible because the bacon absorbs only as much as is necessary for saturation, giving it a pleasant taste.

Extra bacon. This kind of bacon is prepared from the back of the piglet, Mangaliţa breed. The pieces, 30-40 cm long, 10-15 cm wide and 1.5 cm thick, are rubbed with salt and placed tightly in a wooden bowl. They are kept like this for 6 days. On the third day the pieces return. After this dry salting, the pieces are placed for another week in a medium brine seasoned with juniper. After the bacon has penetrated the brine, remove it from the bowl, clean the rind, wipe the pieces of bacon well and prepare them with a mixture of fine salt and crushed coriander or cloves.

Bacon with marjoram. Marjoram bacon is prepared from ribs with rind or rush with rind. The pieces are kept in medium brine for 8 days. On the fourth day, the pieces of bacon return. After removing from the brine, keep for 75 hours in water at 75-80 ° C, seasoned with thyme, marjoram, bay leaf and pepper. Let's make sure the water doesn't boil. After boiling, the bacon is sprinkled with paprika.

Bacon with garlic. Cut strips of 30 & # 21520 cm from the rib and thin them to a thickness of 2.5 cm. The pieces are rubbed with salt and salted once more when placed in the salting bowl. Salting lasts 6 days, but after 3 days the pieces return. After 6 days, the pieces are washed, washed and kept in water at 60 ° C for 60 minutes. After that, the bacon is rubbed with crushed garlic and hung on a bar for cooling and whipping.

Bacon with paprika (paprika). The pieces are bacon 30 & # 21515 cm and 2-3 cm thick, they are salted and salted for 6 days. On the third day, the pieces are turned so that those that were on top reach the bottom of the vessel. After removing them from the salt, wash the pieces and put the strings, then boil them for half an hour in boiling water. After boiling, sprinkle the bacon with paprika (15 g / kg) and crushed garlic (5 g / kg), then hang for cooling.

Paprika goose bacon. This kind of bacon is prepared from the neck (goiter), fresh or salted, with rind and layers of meat. First the salted bacon, we salt it in water and we boil it in unsalted but spicy water. The fresh one is boiled in lightly salted and spiced water. Put a few peppercorns, a bay leaf, a little onion, garlic and coriander in the boiling water.
Boil the bacon in water that does not boil too hard and try with a fork when it is ready. Remove from the water, sprinkle with paprika and place in a cool place to cool. Beware of boiling! if it boils too much it loses its quality.

Simple smoked bacon. Simple smoked bacon is made from salted bacon from which the salt is shaken. It is cut into pieces 30-50 cm long and 10-15 cm wide from 2-4 cm thick bacon. The pieces of bacon are salted in lukewarm water for an hour, then in cold water for a quarter of an hour. Then the pieces tied with string are whipped and smoked. After 2-3 days their color becomes reddish-yellow and the smoking is considered finished. The smoke temperature should not be higher than the room temperature.

Smoked bacon with paprika (paprika). Ribs are used in its preparation. The fresh ribs are wiped with a clean, dry cloth and shaped as desired. Rub with finely ground salt. After this pre-salting, place the pieces in the salting bowl, with the rind underneath, each piece sprinkled with salt. This is the first layer. Then we place the layers in such a way that the rind is over the rind and the bacon part over the bacon part. Garlic puppies can also be placed between layers of bacon.
This kind of bacon is kept in salt for about 8-10 days, being turned every three days, so that the lower parts reach the top. During the return, the pieces must be bathed in the brine from the bottom of the pot.
After salting, place the pieces on the table and sprinkle with paprika on the side with bacon. Rub the paprika with a piece of dry cloth and let it sit for 4-5 hours. Finally, they are blown away and then smoked.

Kaiserfleich & # 8211 smoked chest. For this preparation, the meat-streaked breast is used. Remove the bones and cut into strips 10-15 cm wide. The obtained pieces are rubbed with salt and placed in the salting bowl (preferably made of wood) tightly, like the salted bacon. After three days, remove from the salt, shake off the remaining salt, put in another bowl in medium brine, that is: dissolve 950 g of salt in 5 liters of water and add another 10 g of soda and 7 g of sugar. The meat must be well covered with brine. After four days, the pieces are returned, and after another four days they are removed from the brine, rinsed with lukewarm water and after a day of drying they are put in cold smoke for 48 hours.

Gypsy bacon. It is prepared from bacon on the belly of pigs of about 100-120 kg. The ribs are removed from the chilled bacon and pieces 35-40 cm long and 15-20 cm wide are shaped. The pieces of bacon are rubbed with salt and placed tightly in a wooden bowl (ciubăr). After three days, put in medium brine in which you put crushed garlic, bay leaf and pepper. The pieces of bacon are kept in brine for 8 days, but on the fourth day they return. After removing from the brine, wash in lukewarm water, strain and smoke until they become dark red.

Bacon from Gherla. The ribbed rib with meat is cut into pieces 15-20 cm wide, 30-35 cm long and rubbed with salt. Put coriander seeds between the pieces and place them in a wooden bowl. After three days, put the bacon in medium brine in which 1-2 more bay leaves, pepper, garlic, a lot of coriander and juniper are put. The brine should cover all the pieces of bacon well. The duration of keeping in brine is 8 days, the fourth day the pieces return to brine. After removing from the brine, wash, dry for a day and then for two days put on cold and light smoke.

Reddening bacon. In salted bacon, it happens to turn red near the mouse, the redness decreasing from the mouse. This is a phenomenon that signals the alteration of bacon and is most often due to the contact of salted bacon with iron. The albumin in the rind decomposes, rhodanine appears, which in contact with iron becomes ferro-rhodanate, which, although not harmful to health, signals the imminent rancidity of the bacon.

5 recipes chosen for the Christmas meal

I present you a recipe for smoked sausages, according to a Szekler recipe from my grandmother. The sausage recipe is from my grandmother, only she made everything & quotla ochi & quot. My mother finished it and brought it to exact weights

Necessary ingredients for smoked sausages:

  • 11 kg lean pork
  • 5 kg of raw bacon
  • 0.150 kg of salt
  • 0.320 kg of garlic
  • 0.050 kg of pepper
  • 0.250 kg buoy

How to prepare smoked sausages:

True myths about pregnancy and their scientific explanation

First mix the spices with oil and water until you get a liquid paste and only then incorporate it into the ground meat and bacon. Mix the composition well to homogenize.

After filling the sausages, leave them to hang on a bar for 48 hours.

Outdoor grill & icircn: what to take with you

Then smoke them with beech or oak wood (rotten or soaked in water to smoke). It is smoked 3 times, every two days.

*Advice from mom - add to the spices and 5 teaspoons of powdered sugar per 30 kg of composition to maintain the beautiful color of the meat.

A recipe recommended by the blog

Homemade ham

Ingredient list sunca ingredient:

  • ham (from pork belly with bacon and meat) of at least 2 kilograms
  • salt
  • paprika
  • 10 cloves of garlic
  • cabbage juice
  • 2 hot peppers
  • 2-3 bay leaves

How to prepare homemade ham:

The ham is salted and left to cool for 2 days. Then take it and put it in a heat-resistant dish and cover it with cabbage juice. Boil for 30 minutes, bring to the boil. In the juice in which it boils, add 2-3 bay leaves and about 2 hot peppers.

After boiling, leave to cool. When it has cooled, cut it into pieces and grease it with mujdei prepared from 10 cloves of garlic and red pepper powder (hot beef). Then put it in the pantry, in a cool place. Leave it for about 5-7 days, then leave it in the wind. Only then can it be served.

This recipe is recommended by the blog

Sausages in puff pastry

Sausages in puff pastry & ndash A tasty appetizer, easy to prepare and in a very short time.

Necessary ingredients for sausages in puff pastry:

How to prepare sausages in puff pastry:

Spread the dough and cut into strips 8 & ndash 10 cm long and narrow 3 & ndash 4 cm, which are greased with beaten egg with salt and pepper. Place a piece of sausage on each strip of dough and roll.

Grow the rolls in two or three places with a knife, grease with egg and bake in a very hot oven before, for 25-30 minutes.

This recipe was provided by the blog

Meatballs in beer dough

Necessary ingredients for meatballs in beer dough:

  • 400 gr flour
  • 1/2 sachet of dry yeast
  • 5 tablespoons oil
  • 1/2 teaspoon salt
  • 250 ml drink
  • 500 gr minced meat mixture pork + beef
  • an egg
  • 3 tablespoons breadcrumbs
  • 1 small onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • / 2 teaspoons pepper

How to prepare meatballs in beer dough:

For the dough: mix in a bowl the flour with the yeast and the salt. Add the beer and the oil, gradually kneading by hand until you get an elastic dough that no longer sticks to your hands.
Separately mix the ingredients for the meatballs and form 20 round meatballs with a wet hand.
Divide the dough into 20 equal parts and form balls that we then spread lightly with the rolling pin.
We put a ball of meat in each circle and squeeze in the middle by pressing lightly.
Place the formed balls, with the side pressed down, in a heat-resistant tray greased with butter and lined with flour and leave them to rise for about 20 minutes.
Bake them in the preheated oven at about 175-180 degrees for 35 minutes until lightly browned on top.
They can be served hot or cold, they are good anyway.
I served them with a sweet chopped vegetable paste made by my mother.

This recipe was proposed by the blog

Minced meat roll with cheese and pepper:

A hearty meal that can be served as an aperitif at a family party.

Ingredients needed for minced meat roll with cheese and pepper:

  • 500 gr minced meat
  • 3 slices of bread
  • garlic to taste
  • 1 or
  • salt pepper
  • 100 gr sheep cheese
  • greenery, I put parsley
  • a bell pepper colored according to preference
  • 100 ml dry white wine

Preparation of rolled minced meat with cheese and pepper:

Season the minced meat with salt and pepper, add the bread soaked in water and squeezed, crushed garlic, beaten egg and mix well.
Spread the composition on a food foil, grate the cheese on top of the meat, sprinkle with chopped green parsley and place strips of capsicum on the edge.

I was running carefully. Place the roll in an aluminum foil and wrap well. Put in the oven heated to 180 degrees for about 15-20 minutes. Remove, unwrap the foil and pour the wine. Leave in the oven until golden brown, sprinkle with wine from time to time.
I followed the recipe exactly, a good goodness comes out both hot and cold in a sandwich.

A recipe recommended by the blog

In addition to these goodies, the Christmas table should not lack:drum, lebar, mice, ham, jelly, beef salad, which go perfectly with some pickles peasants.

18 essential elements of the diet for gastritis and gastroduodenal ulcer

This regimen, as well as some clear dietary principles, is an integral part of the treatment, as it allows for the recovery of the mucosa, which is damaged by too much acidity.

Certain foods and their way of preparation can bring the pH inside the digestive system of the stomach and duodenum to normal values, preventing the aggravation of unpleasant symptoms such as discomfort, pain, feeling of heaviness & # 539. 259 & # 537i v & # 259rs & # 259turile.

The diet specific to people with gastritis and ulcers, generated especially by the presence of Helicobacter Pylori, is based on leaf salads, some vegetables and fruits, peeled and possibly lightly prepared (by baking, boiling or baking), on white meat or beef, weak on boiled meat, preferably weak, very spicy and very spicy. 259 sauces.

Pre-fried foods and processed, high-fat foods, such as ready-to-cook or semi-prepared foods, burgers and hot dogs, biscuits or cream cakes, should be avoided. 259, fries, chocolate, ready-made sauces from the store, pastries and pastries, pies with br & acircnz & # 259.

1. Drinks allowed

Whole or partially skimmed milk is one of the most effective foods that can calm stomach acidity, being in times when there were not so many effective antacids, a treatment of choice. ulcer. In hyperalgesic gastric crises, a whole milk diet for 1-3 days was even recommended, consisting in the consumption of 2 liters of milk per day, distributed in 5-6 portions. Sweet milk neutralizes hydrochloric acid secretion, and by means of the contained lipids, the inhibition of gastric secretion is achieved.

Today, however, there are many adults who cannot stand milk, either out of feelings of revulsion or because of a lactase deficiency. In the case of gastritis, drinking yogurt, partially defatted, teas are allowed, except for matte tea, black tea, a weak coffee in the morning, and never on an empty stomach.

2. Avoid drinking

This includes alcohol, of any kind, from wine, beer to the country, as well as citrus juices, such as oranges, limes, tangerines or pineapples, industrial soft drinks.

3. What is the recommended weight?

Recommended is the wholemeal black bread, the dried rye, also as a garnish for grinding, the garter, the tapioca pudding, the gray Chia pudding can be consumed without problems.

4. What to avoid

It is the one prepared from white flour, such as French baguette or fresh bagel, especially if the products are very warm and very fresh, because it is close to trays, tops with a lot of baking powder, pastries, bars and other products, either cooked in margarine, or containing baking powders in white, because they can irritate the gastric mucosa.

5. Recommended dairy products

White, low-fat cheese is recommended because it is a good source of protein and helps neutralize gastric acidity. The most recommended are urda, ricotta, fresh telemea & # 259t & # 259, lean & # 259, ca & # 537, cottage, br & acircnz & # 259 de vaci, br & acircnz & # 259 F & # 259g & # 259ra & # 537, sm & acircnt & acircna, br & acircn & .

6. Br & acircnzeturi to avoid

Avoid horseradish, gouda, fatty cheeses: camembert, brie, Roquefort - they are very greasy, and in addition, mold irritates the lining of the upper digestive system (esophagus, stomach, heart sphincters). 537i pilori).

7. The meat must always be lean

The meat must be with less fat, cooked in the oven, grilled or boiled. It can be eaten turkey, chicken, lean beef, lamb chop bone, lamb leg, liver, brain.

8. Meat to avoid

Avoid fibrous and fatty meat, pork, hot, fatty, mutton, goose, roasted meat, fried meat, meat and cheese. # 259, wild boars, rabbit, organs (heart, kidneys, tongue, belly), butter, anything, halves, sausages and smoked meats.

9. Pe & # 537tele good

The recommended one is the weak one: calcan, pl & # 259tic & # 259, p & # 259str & # 259v, & # 537al & # 259u, g & # 259tit preferably in the oven, & icircn baking sheet.

10. The ones who should be avoided are the fat ones

Avoid hard meat dishes such as tuna, sardines, mackerel, herring, eel, moray eels, fish soups and broths, molluscs and crustaceans and any other kind will also be avoided. pe & # 537te pr & # 259jit.

11. You & # 259le

They can be eaten after they have been cooked in soft, hard water. Avoid fried eggs, scrambled eggs or red mesh with halves.

12. Spices allowed

Allowed: herbs, preferably fresh, but also dried, blackberry, rosemary, mint, bay leaves, walnuts, vanilla, salt.

13. Spices to avoid

Avoid the following spices: pepper, paprika, oatmeal, mustard, hot peppers, cucumbers and blackberries.

14. Fresh fruits

The fruits will be eaten peeled or boiled, in compote or roasted. The allowed ones are: apples, pears, apricots, peaches, well-ripened bananas.

15. Forbidden fruits raw and sour

Fruits such as strawberries, raspberries, currants, oranges, grapefruit, figs, chestnuts, green bananas, pineapples, pineapples are forbidden.

16. Vegetables allowed

We recommend fresh or cooked vegetables, such as: asparagus, red beets (preferably in the form of juice), carrots, squash, spinach, green beans and green beans. 259i, yellow & # 537i green, stem & # 259 leek, spinach.

17. Vegetables to avoid

Vegetables such as: garlic, endive, eggplant, & # 539elin & # 259, mushrooms, green cabbage, cucumbers, tolerate small quantities, if they are small, if they are total s & acircmburii), watercress, turnips, beans, peas, radishes, horseradish, bell peppers, dried vegetables.

18. Avoid getting too cold or too hot.

Avoid freezing or drinking hot drinks, for example, which cause contraction of the pylorus (the orifice between the stomach and the duodenum) with increased retention of food or stomach. gallbladder contraction.

In fact, patients with gastritis and gastroduodenal ulcers should avoid meat soups and fish, which contain peptones that cause excessive peppermint secretion of hydrochloric acid. as well as contraction of the gallbladder, adding to the gastric suffering and pain in the right hypochondrium, diarrhea, nausea and vomiting.

General rules & icircn diet for the patient with gastritis & # 259

There are some foods that can help the patient get gastritis under control and relieve symptoms. These foods include:

  • foods rich in dietary fiber: apples, porridge, broccoli, carrots.
  • fried foods: fish, chicken breast, turkey breast
  • foods with a lower acidity: certain vegetables
  • non-carbonated beverages
  • b & # 259uturile f & # 259r & # 259 cofein & # 259
  • probiotics are recommended: yogurt, cabbage & # 259 pickles & # 259 etc.

Foods that are very fatty are not recommended in the diet of the gastritis patient, because they can aggravate the inflammation in the stomach lining. Here are some foods to avoid, on the grounds that it irritates the stomach of the gastritis patient:

  • alcohol
  • the coffee
  • acidic foods such as tomatoes and some fruits
  • fruit juice
  • fatty foods
  • fried foods
  • carbonated drinks
  • spicy foods
  • foods that contain allergens and foods that trigger symptoms.

The patient's lifestyle must be balanced

The gastritis patient may notice an improvement in the signs and symptoms of the condition he is suffering from if he respects some essential elements:

  • Eat more meals, the smaller the portions of exercise - if the patient frequently suffers from indigestion, the smaller portions of exercise must be taken more often in order to relieve the effects of gastric acid in the stomach
  • Avoid foods that irritate the stomach lining - it is extremely important that the gastritis patient avoid those foods that irritate the stomach, especially spicy, acidic foods, fried foods or fatty foods.
  • Avoid alcohol - Drinking alcohol can irritate the stomach lining.
  • Consider other options regarding painkillers an option in this case, because this substance has a lower risk of aggravating stomach problems.

Even if there is no clear diet for gastritis, the development of H. pylori can be stopped by a diet rich in fiber, foods that contain flavonoids, such as certain types. of tea, onions, garlic, berries, celery, kale, broccoli, parsley, thyme, soy foods and legumes (such as lentils, kidney beans, black beans, soybeans, pinto beans and white beans Navy).

Nutrien & # 537i & # 537i supplements

Some dietary supplements may have a role in curing gastritis, experts say. Omega 3 fatty acids and probiotics are a good starting point. If you are considering the idea of ​​taking any kind of vitamin supplements, talk to your doctor or gastroenterologist first of all, because there is a possibility that some supplements may interact. 539ionize with the treatments you follow for other ailments you suffer from.

In patients with gastroduodenal ulcers, studies show that diet therapy, and the distribution of calories should be adjusted to meet the needs of patients seeking surgery. normalize their nutritional status and encourage healing.

Nutrition is recommended for these patients and may be different in the acute phase and in the recovery phase, and people have a high need for protein and certain micronutrients. such as vitamin A, zinc, selenium and vitamin C in the recovery period.

In addition, some studies have shown that vitamin C has a beneficial effect in eradicating H. pylori. Fibers and probiotics (yogurt, matured or frozen cheeses, pickled cabbage), also play an important role in the treatment of peptic ulcer, as they reduce the side effects of antibiotics. reducing the treatment period.

Thus, scientists say, a balanced diet is vital in the treatment of peptic ulcer, especially since some foods can prevent, treat or even soothe the symptoms of this condition.

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