Today I propose to prepare a tasty and nutritious Romanian dish – drob. Traditionally, a lamb or a ram was slaughtered on Easter. Of course, in addition to meat, offal remained. Sausages, soups and meat rolls were made from them.

Liver, lungs, spleen, heart and kidneys are usually used for the drob. Be sure to add onions, greens, raw and boiled eggs and bread soaked in water or milk to the minced meat. Then the minced meat is wrapped in an oil seal. The drob is placed on a baking sheet and baked in the oven until done. There are many variations of this popular Romanian dish, today the menu includes chicken liver drob.

The dish turns out to be very tasty, filling and tender. The drob looks impressive when cut, so it will become a decoration of the festive table.

Ingredients for preparation of drob of chicken liver and eggs:

A recipe for cooking drob of chicken liver and eggs

Step-by-step instructions:

1. In a deep dish, combine 4 chicken eggs, sour cream, corn starch, salt and ground spices to taste. Beat the mixture with a whisk to a homogeneous consistency.

2. Peel the onion and cut it into small cubes. Put the vegetables in a frying pan with heated refined oil. While stirring, saute the onion over medium heat until golden.

3. Add sautéed onions to the egg-sour cream mixture, mix the ingredients.

4. Wash the chicken liver, remove the films and veins, put it in a frying pan with heated oil. Stirring, fry offal on high heat until crusty. It is not necessary to bring the chicken liver to readiness, it should remain pink inside.

5. Cut the offal cooled to room temperature into 2-3 parts.

6. Hard-boil the remaining chicken eggs, peel them and cut them into large pieces.

7. Combine fried chicken liver and boiled eggs in a deep dish.

8. Add to them the egg-sour cream mixture with sautéed onions. Carefully mix the ingredients.

9. Pour the mass into a rectangular baking dish greased with butter.

10. Bake the chicken liver drob in an oven heated to 180 degrees for 45-50 minutes. When the casserole is completely baked and browned, carefully remove the product from the oven.

11. Cool the finished drob in the form to room temperature, carefully transfer it to a plate and cut it into portions.

12. Chicken liver drob can be served warm or chilled. Fresh or pickled vegetables, horseradish or mustard will be an excellent addition.

Be sure to try it! Bon appetit!

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Liver muffins

Do you like dumplings with cherries? I just love them! Especially homemade ones, made with your own hands according to a proven recipe. Today I will share this recipe with you, dear readers. The dough is thin and tender, and the filling is sweet and juicy. No store-bought semi-finished products can compare with these dumplings.

The advantage of this recipe is that the dough can be prepared in advance and stored in the freezer. It turns out very soft and elastic, does not stick to the work surface. Dumplings with cherries can be boiled immediately after cooking or frozen and stored in the freezer. The main thing is to observe the proportions, follow the step-by-step recipe, and everything will work out!

For the recipe, you can use fresh, frozen or canned cherries in their own juice. Frozen berries must be removed from the freezer in advance and discarded in a sieve to remove excess juice. Canned cherries also need to be strained from juice.

Ingredients for making dumplings with cherries:

Recipe for making dumplings with cherries

Step-by-step instructions:

1. Sift wheat flour into a deep bowl. Beat in 2 chicken eggs.

2. Pour cold water into the mixture, add salt.

3. To make the dough elastic, pour in refined vegetable oil.

4. Knead soft and homogeneous dough.

5. Roll out the dough on a floured work surface to a thickness of 3 mm. Using a cookie cutter or a glass of a suitable diameter, cut out round shapes from the dough.

6. Wash the cherries and remove the pits. Transfer the berries to a sieve or colander to drain off excess juice. If desired, you can use it to make cherry sauce for the dumplings. Place a few cherries in the middle of each piece. Sprinkle the berries with sugar to make the dumplings sweet.

7. Pinch the edges of the dumplings, forming a decorative braid along the edge.

8. Lower the dumplings with cherries into boiling salted water. After the dumplings float to the surface, cook them for 5-7 minutes, depending on the size of the products and the thickness of the dough. Try one dumpling. If the dough on the curly braid is cooked, the dish is ready.

Serve tender and juicy dumplings with cherries hot with sour cream.

Bon appetit!

Please note:

Kefir pie with cherries in a multicooker

Raspberry puff pastries

Want to add variety to your lunches? Then I offer you a new recipe for pumpkin and lentil soup. Bright and tasty, it has a lot of useful properties. The soup is low in calories, but at the same time so rich and aromatic that it can warm you up in cold gloomy weather.

You can cook this soup all year round if you have frozen pumpkin in stock. In the meantime, autumn gives us a lot of vegetables, let’s make soup from fresh products. By replacing chicken broth with vegetable broth, you will get a lean version of the dish. Therefore, this recipe will appeal to all family members.

A large number of vegetables makes this first course healthy and aromatic, and lentils add thickness and nutrition to the soup. Be sure to try it!

Ingredients for making pumpkin and lentil soup with chicken broth:

Pumpkin and lentil soup recipe in chicken broth

Step-by-step instructions:

1. Peel the onions, cut into small cubes. Wash the carrots, peel them, and grate them on a grater with large holes.

2. Put the vegetables in a saucepan with heated vegetable oil. Stirring occasionally, sauté the onion and carrot over medium heat for 5-6 minutes until soft.

3. Wash the potatoes, peel, and cut into medium-sized cubes. Peel the pumpkin, remove the core and seeds. Cut the pumpkin flesh into cubes the same size as the potatoes.

4. Add the potatoes and pumpkin to the pan with the sautéed vegetables. Stirring, continue to fry the vegetables for 2-3 minutes.

5. Wash the red lentils thoroughly and add to the pan with the vegetables.

6. Pour hot chicken broth over the ingredients. Cover the pan with a lid and bring the soup to a boil. Remove the foam with a slotted spoon, reduce the heat to low, and cook the soup for 10 minutes.

7. After the specified time, pour tomato juice into the soup. If desired, it can be replaced with peeled and finely chopped fresh tomatoes. Stir and continue cooking the soup until the vegetables and lentils are ready.

8. At the end of cooking, add garlic pressed through a press, finely chopped dill and parsley, bay leaf and allspice to the soup. Add salt and ground spices to taste. Bring the pumpkin and lentil soup to a boil again, then remove the pan from the heat.

9. Pour the bright and aromatic pumpkin and lentil soup into portioned plates and serve.

Bon appetit!

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Ready-made puff pastry is a versatile product that can be used to make a huge variety of delicious and crispy pastries. If you don’t have the time or desire to knead the dough, the ready-made base will be a real find for you.

Today I suggest baking an open pie from puff pastry with zucchini, eggs and hard cheese. The pastry turns out crispy and tender, with a juicy and satisfying filling. This snack pie is perfect for a friendly party or a family dinner.

The pastry turns out delicious, soft and aromatic, with a light hint of garlic. If desired, the filling can be supplemented with various vegetables or mushrooms!

Ingredients for making a puff pastry pie with zucchini, eggs and hard cheese:

Recipe for making a puff pastry pie with zucchini, eggs and hard cheese

Step-by-step instructions:

1. Take the frozen puff pastry out of the freezer in advance so that it becomes elastic. Wash the zucchini and cut into 3 mm thick circles. Peel the onion and cut into quarter rings. Peel the garlic cloves and cut them into thin slices.

2. Put the chopped onion in a frying pan with heated vegetable oil. Stir-fry the vegetables over medium heat until lightly golden.

3. Add the garlic to the onion. Stir and continue frying the ingredients together for another 1 minute.

4. Add the zucchini circles to the pan.

5. Stir and sauté the vegetables over low heat until soft.

6. Mix 2 chicken eggs and coarsely grated hard cheese in a deep bowl. Mix the ingredients.

7. Add the vegetables cooled to room temperature to the resulting mixture.

8. Add finely chopped parsley, salt and dried Italian herbs. Mix the filling until smooth.

9. Roll out the puff pastry on a floured work surface into a round 4-5 mm thick layer. Place the dough in a 24 cm diameter baking pan, forming the sides of the future pie.

10. Place the filling of vegetables, eggs and hard cheese on the dough.

11. Fold the edges of the dough over the filling, forming curly sides. Using a culinary brush, grease the sides of the pie with milk and sprinkle them with sesame seeds.

12. Place the zucchini pie made from puff pastry in an oven preheated to 200 degrees for 30-35 minutes.

13. Cool the finished pie to room temperature and cut into portions.

Bon appetit!

Please note:

Puff pastry pie with canned tuna and eggs

Puff pastry pie with sausage, tomatoes and onions

Lightly salted cucumbers are great because they cook very quickly, literally in 15 minutes. Then you just have to wait 1.5 hours for the vegetables to marinate and soak up the aroma of fresh herbs.

I usually cook these lightly salted cucumbers as an appetizer for shashlik while the wood burns out in the grill. By the time the meat is baked on the coals, the lightly salted cucumbers will already be marinated and ready to eat. The vegetables are very tasty, juicy, crispy and incredibly aromatic. The dressing of soy sauce and lemon juice with vegetable oil gives the cucumbers a piquant sweet and sour note.

For the recipe, it is best to use young small vegetables with unripe seeds and thin skin. If you like spicy snacks, add a few thin rings of chili pepper to the cucumbers.

Ingredients for making crispy lightly salted cucumbers in 1 hour with soy sauce and lemon juice:

Recipe for making crispy lightly salted cucumbers in 1 hour with soy sauce and lemon juice

Step-by-step instructions:

1. Wash the cucumbers, cut off the ends. Cut the vegetables into 4-5 cm long strips.

2. Transfer the vegetables to a deep bowl. Add French grain mustard, salt, sugar and ground pepper mixture to the cucumbers.

3. Pour lemon juice, soy sauce and refined vegetable oil over the vegetables.

4. Add garlic cloves pressed through a press and finely chopped dill and parsley for flavor. If desired, you can replace the parsley with cilantro.

5. Mix the appetizer thoroughly so that all the ingredients are combined.

6. Cover the bowl with a lid or cling film and put it in the refrigerator for 1.5 hours. During the specified time, you can stir the appetizer several times so that the vegetables are evenly soaked in the dressing.

7. Serve crispy lightly salted cucumbers as a cold appetizer with shashlik, baked chicken or grilled fish. It’s very tasty, be sure to try this recipe! Bon appetit!

Try to cook:

Lightly salted cucumbers in a jar using the hot method

Pickled cucumbers for the winter with lemon without vinegar

Vegetable sauté is a very popular dish in the summer-autumn period. Each housewife prepares sauté in her own way, adding various vegetables and spices to it. I also have several favorite sauté options, one of which I want to share with you.

Vegetable sauté according to this recipe turns out very tasty and aromatic, moderately sweet due to the addition of honey to the recipe. Following the principles of sauté preparation, vegetables must be fried separately in a frying pan or in a multicooker bowl, and then combined and stewed together until done. Thanks to this, the sauté turns out especially juicy and tender.

If desired, such sauté can be prepared for the winter. In this case, at the end of cooking, add 80 ml of 9% table vinegar to the vegetables, place the sauté in sterilized glass jars and roll up using a machine.

Ingredients for cooking vegetable sauté with honey in a multicooker:

Recipe for cooking vegetable sauté with honey in a multicooker

Step-by-step instructions:

1. Peel the onion, cut into medium-sized cubes. Peel the garlic cloves, cut into thin slices. In a deep frying pan, combine 50 ml of vegetable oil and honey. When the mixture begins to caramelize, put the chopped vegetables in the pan.

2. Stir occasionally, sauté the onion with garlic over medium heat until golden brown. Using a slotted spoon, transfer the fried vegetables to the multicooker bowl or deep saucepan.

3. Wash the bell pepper, cut in half, remove the seed box. Cut the vegetables into medium-sized cubes. To make the sauté look appetizing, I used vegetables of different colors. Fry the bell pepper in the remaining vegetable oil until lightly golden. Transfer the vegetables to the onion and garlic.

4. Wash the zucchini, cut into medium cubes, fry in a frying pan until soft. Add the vegetables to the multicooker bowl.

5. Wash the eggplants, cut off the ends. Cut the vegetables into cubes, like the other ingredients. Place the eggplants in a frying pan with the remaining vegetable oil. Stir-fry the vegetables over medium heat until golden brown and add to the rest of the vegetables.

6. Gently mix the fried vegetables.

7. Wash the tomatoes, cut them in half, remove the stalk. Grind the tomatoes into a homogeneous puree using a blender or a meat grinder with a fine grate. Add thick tomato puree to the sauté.

8. Add a pod of hot pepper for spiciness. Add salt, finely chopped herbs and spices for flavor. Mix the ingredients thoroughly. Cook the vegetable sauté on the “Stewing” program for 40 minutes.

The aromatic and very tasty vegetable sauté can be served hot or pre-cooled in the refrigerator.

Bon appetit!

Please note:

Eggplant caviar with apples

Zucchini caviar for the winter without sterilization

I present to you a recipe for delicious lightly salted tomatoes without skin. It will take you 30 minutes to prepare this snack, and after 48 hours it can be served.

The peeled vegetables are soaked in a marinade with spices and turn out very tasty, aromatic and appetizing in the shortest possible time. For the recipe, choose small and hard fruits without dents and damage. I used tomatoes of the «Plum» variety. Soft, overripe vegetables are best left for making tomato juice. The amount of onions, garlic and spices can be adjusted to your taste.

The combination of juicy tomatoes, aromatic garlic, bell peppers, spicy spices and herbs will turn a familiar snack into a memorable dish with a rich taste and delicate texture. Be sure to try to repeat this recipe and write your impressions in the comments. I am very interested to know your opinion!

Ingredients for quick pickled tomatoes without skin:

Recipe for quick pickled tomatoes without skin

Step-by-step instructions:

1. Prepare the marinade for the snack. Mix sugar, salt, spices and bay leaves in a ladle.

2. Pour in purified water. Add 9% table vinegar. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil. Turn off the heat and cool the marinade to room temperature.

3. Prepare the vegetables. Wash the tomatoes and make a cross-shaped cut on top of each tomato.

4. Transfer the vegetables to a deep bowl. Pour boiling water over the tomatoes and leave for 2 minutes.

5. Drain the hot water from the vegetables. Peel the tomatoes.

6. Peel the onion and cut into half rings 2-3 mm thick. Wash the sweet pepper, cut in half, remove the seed box, and cut into half rings. Cut the peeled garlic cloves into thin slices. Wash the hot pepper, cut out the seed box, and cut the vegetables into thin rings.

7. Place a small amount of onions, garlic, sweet and hot peppers on the bottom of a saucepan or deep bowl. Add a few sprigs of dill and parsley for flavor.

8. Place peeled tomatoes on top in one layer. Alternating layers, place all ingredients in the saucepan.

9. Pour the marinade cooled to room temperature over the vegetables and herbs.

10. Put the appetizer under pressure. I covered the vegetables with a plate and placed a half-liter jar of water on top. Cover the saucepan with a lid or cling film and put it in the refrigerator for 48 hours.

11. After the specified time, the quick pickled tomatoes without skin will be ready to eat.

Serve them as an appetizer with meat dishes or a side dish of potatoes.

Enjoy your meal!

Please pay attention to this:

Pickled tomatoes with dry mustard in 4 days

Raw adjika from tomatoes with horseradish and garlic

The squash season still pleases us with its harvest. Let’s make a very tasty, satisfying and healthy dish for a home-cooked lunch or dinner. Let’s bake a zucchini casserole with chicken liver and vegetables. Quick, simple, from ordinary products, inexpensive! Chicken liver and zucchini casserole in the oven according to this recipe turns out very juicy, aromatic and tasty.

The delicate casserole can be served as a hot appetizer or a separate dish. If desired, you can add grated hard cheese to the filling, it will make the dish tastier, and the casserole will hold its shape better.

Liver casserole with zucchini is healthy and ideal for those who watch their figure. All the ingredients in it complement each other perfectly and are easily absorbed by the body.

Ingredients for cooking zucchini and liver casserole in the oven:

Recipe for cooking zucchini and liver casserole in the oven

Step-by-step instructions:

1. Wash the chicken liver, dry it from excess moisture with paper towels. Clean the offal from veins and films, cut large pieces in half. Place the chicken liver in a frying pan with heated vegetable oil.

2. Fry the chicken liver over medium heat until golden brown on both sides.

3. Peel the onion and cut into small cubes. Wash the carrots, peel them, and grate them on a fine grater. Wash the zucchini, cut off the ends, and grate them on a fine grater, just like the carrots.

4. Place the onion and carrot in a frying pan with heated vegetable oil. Stirring, saute the vegetables over medium heat for 5-7 minutes until soft.

5. Add the grated zucchini to the vegetables. Mix the ingredients and continue frying the vegetables together over medium heat for 10 minutes until the liquid has completely evaporated.

6. Prepare the casserole filling. In a deep bowl, mix 2 chicken eggs, sour cream, salt and ground spices. Mix the ingredients with a whisk until smooth.

7. Line a rectangular baking dish (mine is 22x12x5 cm) with parchment paper. Place half of the sautéed vegetables on the bottom of the dish.

8. Spread the fried chicken liver evenly on top.

9. Boil the remaining 3 chicken eggs hard, cool, peel, and place on top of the offal.

10. Spread the other half of the sautéed vegetables evenly on top.

11. Pour the egg and sour cream mixture over the ingredients. Pierce the casserole in many places with a long wooden skewer so that the filling soaks all the layers to the bottom.

12. Place the form in the oven preheated to 180 degrees for 45-50 minutes. Bake the casserole using the upper and lower heating modes. Leave the finished dish to cool in the form for 20 minutes, then carefully turn it over onto a flat plate.

13. Cut the juicy chicken liver casserole with zucchini into portions and serve warm or chilled.

Bon appetit!

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Juicy, aromatic and incredibly tasty eggplant caviar is prepared from the simplest ingredients. Every summer it becomes a hit of everyday and holiday menus. There are many options for preparing eggplant caviar.

Today I suggest preparing eggplant caviar with apples, onions, sweet peppers and tomatoes. It turns out very tasty, juicy and aromatic. Apples give the dish a light pleasant sourness, making the appetizer especially delicious. For the recipe, it is convenient to use a deep frying pan or a saucepan with a thick bottom. You can also prepare eggplant caviar in a multicooker.

This aromatic and vitamin-rich Lenten dish can be served both warm and chilled. With a slice of fresh crispy bread or as a side dish to the main dishes – it is very tasty!

Ingredients for making eggplant caviar with apples:

Recipe for making eggplant caviar with apples

Step-by-step instructions:

1. Peel the onion, cut into small cubes. Place the vegetables in a saucepan or a thick-bottomed pan with heated vegetable oil. Stirring, saute the onions over medium heat until golden brown.

2. Wash the tomatoes, cut in half, remove the stalk, and cut into small cubes. Add the chopped vegetables to the sautéed onion. Mix the ingredients, simmer the vegetables under the lid over low heat for 5 minutes.

3. Wash the eggplants, cut off the ends. Without peeling the vegetables, cut them into small cubes. Add the eggplants to the pan with the onions and tomatoes.

4. Wash the bell peppers, cut in half, remove the seed box. Cut the vegetables into small cubes, add to the pan after the eggplants.

5. Wash the sweet and sour apple, cut it in half, remove the core and seeds. Grind the fruit on a coarse grater, add to the rest of the ingredients.

6. Mix the ingredients. For flavor, add bay leaves and black allspice peas to the eggplant caviar. Put a hot pepper pod in the pan, it will give the dish a pleasant hot note. Stirring occasionally, simmer the eggplant caviar over low heat under a loosely closed lid so that excess liquid evaporates during cooking.

7. After 40 minutes, add salt, sugar and ground spices to taste to the eggplant caviar. Mix the ingredients, continue cooking the caviar for another 5 minutes, then remove the hot pepper from it and turn off the stove.

8. The finished eggplant caviar with apples can be served immediately after cooking hot or pre-cooled in the refrigerator.

9. If you want to seal the appetizer for the winter, place boiling caviar in sterilized jars, cover with lids, roll up, wrap and cool. Store the finished preserves in a cool, dark place.

Bon appetit!

Try cooking:

Zucchini caviar for the winter without sterilization

Raw adjika from tomatoes with horseradish and garlic

While the zucchini season is not over yet, I suggest making a very tasty, juicy and satisfying dish from them. We will bake vegetables in tomato sauce under a layer of boiled eggs and grated cheese. This bright and tasty recipe from affordable and budget products in a hurry will please you from the first try.

Baked zucchini according to this recipe can be served as a separate dish with a slice of crispy fresh bread or as an addition to meat or your favorite side dish.

For the casserole, it is best to use young vegetables with thin skin and unripe seeds. Chicken broth can be replaced with vegetable broth or water.

Ingredients for cooking zucchini with eggs and hard cheese in the oven:

Recipe for cooking zucchini with eggs and hard cheese in the oven

Step-by-step instructions:

1. Wash the zucchini, cut off the tails, cut the vegetables into small cubes. Peel the onion, cut into small cubes. Wash the tomatoes, cut in half, remove the stalk. Chop the vegetables into small cubes. If desired, you can peel the tomatoes beforehand.

2. Place the chopped onions in a frying pan with heated vegetable oil. Stirring occasionally, sauté the vegetables over medium heat until lightly golden.

3. Add the chopped zucchini to the onions.

4. Mix the ingredients and continue frying them together for 5-7 minutes. The zucchini should become soft, but still hold its shape.

5. Place the chopped tomatoes in a separate frying pan with heated vegetable oil. Stirring occasionally, simmer the vegetables over medium heat for 2-3 minutes.

6. Add tomato paste, salt, sugar and ground spices.

7. Pour the chicken broth into the sauce and stir the ingredients. Bring the tomato sauce to a boil and simmer for 5 minutes.

8. Add the prepared tomato sauce to the zucchini fried with onions.

9. To give the finished dish a flavorful note, add garlic cloves pressed through a press and finely chopped dill.

10. Mix the ingredients, put them in a deep heat-resistant baking dish. I used a 22 cm diameter dish.

11. Boil the chicken eggs hard, cool in cold water, peel, and grate on a coarse grater. Evenly distribute the grated eggs over the vegetable mixture, add salt to taste.

12. Grate a piece of hard cheese on a coarse grater. Evenly distribute the grated cheese over the egg layer.

13. Place the zucchini casserole with eggs and cheese in an oven preheated to 200 degrees for 15-20 minutes. When the hard cheese on top melts and browns, carefully remove the casserole from the oven.

14. Serve the finished dish hot immediately after cooking with a slice of rye bread or crispy fresh baguette.

Bon appetit!

Try cooking:

Zucchini caviar for the winter without sterilization