Couscous with kaizer and mushrooms
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Boil a cup of water in which I put 1/2 teaspoon of salt or delicately. When it boils, add the couscous and chew carefully until it swells and absorbs all the water. Leave on the fire and add 4 tablespoons of oil, 80 g butter and a teaspoon of chopped basil. incorporating them into cus-cus. If necessary, add a little more salt. We stop the fire and cover the vessel.
Separately cut the kaizer into slices, wash the canned mushrooms draining them well, then heat them in 2 tablespoons of oil. Sprinkle everything with chopped basil.
Place the couscous on a plate, put the mixture of kaizer and mushrooms on top, then cover everything with grated cheese. Put everything in the microwave for 1 minute, to melt the cheese.
Couscous gratin with minced meat and vegetables
All I can say is that this dish turned out very well Couscous gratin with minced meat and vegetables, like an airy and very tasty pudding!
- 250 gr cus-cus
- water in a ratio of 3: 1 to couscous
- 750 gr minced meat mixture
- 350 gr sliced mushrooms
- 2 carrots
- 2 onions
- 1 clove of garlic
- 2 baked peppers
- 3 tablespoons oil
- 1/2 bunch of parsley
- 3 eggs
- 75 gr cheese
- 20 gr butter
- 2-3 pieces of dehydrated tomatoes
Preparation time: about 90 minutes
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for Gratin couscous with minced meat and vegetables
Drain the mushrooms and chop them smaller.
Heat the oil and add the onion and carrot first, and after a few minutes the mushrooms.
Sprinkle a little salt over them, thyme, pepper and marjoram and cover the bowl.
Let them simmer over low to medium heat until well penetrated, then add the garlic, pepper and minced meat.
Stir occasionally with a spatula to penetrate the meat evenly.
Sprinkle spices again, including paprika and leave the pot on the fire until the meat is well cooked.
Turn off the heat and add the chopped parsley.
Preparation Grated couscous with minced meat and vegetables
Let the ingredients cool slightly, then over the minced meat add a whole egg and two yolks, and over the couscous, add two beaten egg whites.
Grease a heat-resistant form with butter, place half of the couscous, then the minced meat and vegetables and cover with couscous.
Grate the cheese on top, place a few pieces of dehydrated tomatoes and put the dish in the oven for 25 minutes at 180 degrees.
you have African dreams. how do they cook couscous without vegeta?
:)) I tell you: fortunately for them, they have not yet become addicted to monoglutamate. I add vegeta in the list of ingredients of the recipes more for those who do not conceive a food without such a thing. I'm not even saying that I'm a puritan, I also help with food in winter, when vegetables are less tasty and maybe a little more expensive.
instead of vegeta I put baharat (mixture of Indian ingredients). delicious
but 250g couscous is too much. it came out of my pan. let's see who will eat it.
I think you used a bad little pan :) The truth is that maybe quite a lot if you use it as a garnish. I treat this couscous with vegetables as a main dish and eat it without bread. I also like the cold the next day, so it doesn't seem like much to me.
In case you didn't know, but maybe you also read some books or articles (because they are easier to read!), But BAHARAT is not an Indian spice in any form, but IT IS A MIX OF ARABIC SPICES - that is, several mixed spices (in case you don't know what a mix means).
It also works with a little bacon. The recipe is great. THX!
No problem. Thank you for the tip.
I tried your couscous recipe, it's the first time I make this type of pasta, only I added another tablespoon of soy sauce due to the lack of mushrooms and it turned out very good. Thank you!
I've always been a fan of improvisations, but I suggest you try couscous with mushrooms. I don't know how it was with soy sauce, but I still think it's better with mushrooms, possibly with a spoonful of soy sauce :)
I have already made this recipe three times and it turned out excellent. Like the leeks stuffed in the oven, my whole family is already a fan and asks for couscous weekly. I don't know what to do with them)) Thank you!
With pleasure, Anca! I think you will escape only after the classes resume. but even then you might have the same problem with your friends, you just said you don't like to eat alone :))
I'm disappointed. It seems to me or the couscous is completely different from what I see in the pictures ?. What I see in the pictures is pasta used by Hungarians. The couscous is much smaller, made of durum wheat and dried in the sun. It is usually consumed with vegetable sauce and chicken / lamb, kefir, the main spice being cinnamon. This is how it is prepared in Tunisia, Morocco, Algeria. Besides, the preparation of couscous is not so simple. not bad, even the original couscous can be prepared with mushrooms. Fantasy to have. I hope that through my observation I do not receive a black ball.
You don't have to worry, my goal is to explain the way I prepare the recipes, not to give black balls :) And I don't think you have to be disappointed either. I didn't say that what I published here would be an original or traditional recipe for cooking couscous, so I don't see why I should necessarily make it with lamb or kefir. I have no idea of any Hungarian pasta that resembles this couscous - I live in Constanta, so I don't really get in touch with Hungarian products. Finally, as you said, fantasy plays an important role in the kitchen, so I used it.
What you cooked is pasta, a criminal imitation of couscous. cous cous is from the wheat family, and a fine cereal! It exists in different granules, small or small and its preparation method is not boiling but is steamed using stock of chicken, turkey, beef, sheep, etc.
Otherwise there are no limits in combining with spices, herbs, meat and vegetables.
Hello! :) I don't want to receive the black ball either, but the last person (Anonymous from March 30) who mentioned the Hungarian cousin is right. :) The couscous in the recipe above is that pasta that in Hungary is called & quottarhonya & quot and is a country-specific product. https://en.wikipedia.org/wiki/Egg_barley It contains eggs and is made just like other pasta we have. The commercial ones are round or spherical, the ones prepared at home do not have a specific shape, because the dough is given on the large grater. Why did it translate so into lb. I don't know Romanian, probably because of its resemblance to couscous. But the lady wrote about the Arabian couscous, which is also a kind of pasta, but of much smaller size, and does not even require boiling, it is prepared only with boiled water poured over it. https://en.wikipedia.org/wiki/Couscous I hope I didn't bother anyone with my comment. A good day! :)
:) Hi! You don't get the black ball either, but you're a little listened to because you dared to agree with someone other than me: they did the same with the Turkish sarmales :)) Now seriously, I'm not an expert in couscous (not even in sarmales!) and I think what is written on the package, I'm not going to analyze a product labeled & quotcuscus / cous-cous & quot by the company producer and sold in a large hypermarket. The "bobbins" were small (maybe they will look big in the pictures of my recipe and because of the distance I photographed them or the size of the vegetable pieces) and, not being fond of couscous, I prefer to boil it more - it doesn't seem to calm me down on me that thing only with boiled water poured like tea bags :)
Pizza with ham and mushrooms
* 1 pack with 3 small pizza tops
* 1 green onion link
* 10-15 spinach leaves
* 200 g fresh or canned mushrooms
* 200 g of ham
* 2-3 slices of kaizer
* 3 eggs
* 300 ml milk
* 4 tablespoons oil
* green or dried basil
* pepper 4-5 tablespoons sweet ketchup
* 150 g of cheese or parmesan
* 1 tablespoon margarine for the tray
1. Peel, wash and finely chop the onion and spinach. Do the same for mushrooms, if you use such fresh vegetables, and if they are preserved, drain them and cut them into slices. Cut the ham and kaizer into cubes.
2. In a pan with 1 tablespoon oil, simmer onions, spinach and fresh mushrooms. Add the ham and kaizer and continue to simmer for 1-2 minutes. Mix the ketchup with basil, thyme and pepper to taste.
3. Pass the pizza tops through the milk, then through the beaten egg and fry them one by one, on both sides, in the remaining oil.
4. Grease a large tray with margarine. Place the tops and cover them with the mixture of vegetables and sausages. Pour the remaining beaten eggs and spiced ketchup on top, then sprinkle with grated cheese.
5. Put the tray in the preheated oven, over medium heat, for 5-10 minutes. Bring hot pizza to the table, along with pepper and ketchup.
Couscous with kaizer and mushrooms - Recipes
Although couscous looks like rice, the taste is different. Haplea recommends you try this recipe
What you need for 4 servings (picture 1)
& # 8211 250 gr cus cus
& # 8211 2 carrots
& # 8211 500 gr mushrooms
& # 8211 3 small onions
& # 8211 100 ml oil for hardening
& # 8211 apa 2 cani (pt fiert cous cous)
& # 8211 salt, pepper, chili, delicate
& # 8211 We clean and grate the carrot (picture 2), then we put it to harden (picture 3). Add 2 cups of water and a pinch of salt (picture 4) and leave on the fire until it starts to boil.
& # 8211 Meanwhile, put the onion to harden (picture 5), then add the finely chopped mushrooms (picture 6). Season and let them cool.
& # 8211 Drain the mushroom mixture (picture 7)
& # 8211 Return to the water that started to boil and add the couscous (picture 8). Let it boil until the water drops and mix so that it doesn't stick (picture 9).
Mix the couscous with the mushrooms (picture 10) and put in a yena bowl (picture 11). Bake for 30 minutes.
-good appetite! (picture 12)
Preparation time: 60 minutes
Price: 4 lei / serving (may vary depending on where you take the ingredients and inflation)
What do we need for the homemade kaizer recipe?
- -1 kg pork belly (lap)
- For brine:
- -40 g of salt
- -1 l apa
- -1 bay leaf
- -1 teaspoon thyme
- - hot peppers (optional-about 1 cm)
- -piper seeds-1 teaspoon
- - For the spice mix
- -4-5 cloves of garlic - 1 head..for taste
- -1 teaspoon grated salt
- -1 tablespoon with the tip of paprika
- -1 teaspoon grated freshly ground pepper
- -1 teaspoon fennel or anise seeds
- -5 juniper berries
- -6 coriander seeds
- -1 teaspoon thyme
Couscous with mushrooms:
- 500 g mushrooms
- 300 g couscous
- Olive oil
- 3 onions (suitable)
- 3-4 tablespoons of broth
- Parsley (green or dried)
How is it prepared?
Boil 600 ml of water with a little hymalaia salt, when the water has boiled, remove from the heat, add the couscous and cover for 10 minutes. After 10 minutes the couscous is ready.
Method of preparation:
Put the olive oil in a saucepan, let it heat up, then add the chopped onion and simmer.
Add 200 ml of water and sliced mushrooms and simmer until ready. Add salt and pepper to taste and cook for another 2-3 minutes. Add the ready-made couscous and parsley.
Peasant bulz with goat cheese and kaizer
The nutritional data provided in some recipes are estimated, and their role is only informative. Values cannot be guaranteed and should not be used in the treatment of medical conditions.
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- 500 g potatoes
- 400 ml of soup
- 150 g kaizer
- 250 g boiled ham
- 120 g sour cream
- 2 leeks
- 1 medium onion
How do we prepare the potato soup recipe with kaizer?
Wash the potatoes, peel them and cut them into cubes. Onions and leeks are cleaned and chopped.
In a large non-stick pan, cook the kaizer until crispy and set aside. In the leftover fat, add the chicken soup and bring to the boil. Add the potatoes, leeks and onions and simmer for 20 minutes.
1 third of the vegetables are removed from the pot and the rest are crushed with a blender until it becomes like a cream soup. Add the rest of the vegetables back to the pot, diced ham and simmer. Remove from the heat and mix the cream. Do not boil after this step.
Presentation and service
Serve hot, with the pre-cooked kaizer on top.
The recipe and photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win