Carnations with peppers and onions

For starters, peel the potatoes, cut them into cubes and boil them in salted water. We don't boil them at all, we let them boil, after which we drain them very well and put them in a tray with 4/5 tablespoons of oil, salt and pepper to taste and put them in the oven at 180/190 degrees for 10/15 minutes. Meanwhile, clean the onion and cut it into scales and strip peppers.

After 15 minutes, take out the potatoes and put the pepper and onion on top and cover with aluminum foil and put them back in the oven for 10/15 minutes, then put the foil down and leave them until the potatoes are nicely browned. Good appetite!

Recipe: Omelet with potatoes, onions and peppers

Ingredients for Omelette with potatoes, onions and peppers
& # 8211 3 eggs (you can also put 4 eggs)
& # 8211 2 green onion strands
& # 8211 2 suitable large potatoes
& # 8211 1 tablespoon sour cream
& # 8211 little red pepper
& # 8211 some green parsley leaves
& # 8211 salt, pepper
& # 8211 telemea rasa

Preparation Omelet with potatoes, onions and peppers
Peel a squash, grate it and chop it. Heat oil in a pan and fry the potatoes, turning on both sides. When they are done, take them out and set them aside until the omelet is ready.

Ingredients for Omelette with potatoes and vegetables

Beat the eggs well together with the sour cream. Add sliced ​​green onions, finely chopped pepper and a few parsley leaves (optional). Season with salt and pepper.

Put the potatoes back in the pan and pour the omelette composition over the potatoes.

Preparation Omelet with potatoes and vegetables

At first, mix lightly with a fork, then let it cook. Turn the omelet over and over. When it is cooked, turn the omelet over on a plate and grate the telemea on top.

Skewers with potatoes and tomatoes

Because we are fasting, I found out and looked for a recipe with vegetables. I found it in an older magazine, the recipe is very light and does not require special ingredients.

• 2-3 potatoes,
• 1 zucchini
• 2-3 smaller onions
• 2 bell peppers (preferably different colors)
• 2-3 cloves of garlic
• 1 box of peeled tomatoes in broth of 400 gr
• salt, pepper, thyme
• 1 teaspoon sugar
• oil
• 100 ml red wine (if you are not fasting)

Peel the potatoes, cut them into cubes and the zucchini and peppers. Cut the onion in four.

Stick on alternate wooden spikes carnations, zucchini, onions, peppers, season and fry in 4-5 tablespoons of oil.

Remove and keep warm. Chop the remaining onion and garlic, chop in the remaining oil, add the tomatoes and broth, sugar and wine, boil for another 4-5 minutes. Serve with dill.

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Ingredients for the chicken and pepper stew recipe:

• 1 kg chicken
• 100 ml oil
• 1 kg of sliced ​​onion
• 2 red peppers cut into thin slices
• 3 cloves finely chopped garlic
• 500 gr grated tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 bay leaf
• 1 link parsley
• salt
• freshly ground pepper

USEFUL ADVICE

Lecho - a kind of French Ratatouille cuisine. Since ancient times, the Hungarians are prepared on the popular basis, popular in the country of vegetables: onions onions, peppers, tomatoes. In Russia, this type of preservation for the winter prepared with the addition of apples, mushrooms, zucchini or eggplant, garlic. Lecho tomatoes, canned peppers, carrots, onions - a long, time-consuming process. Step-by-step recipes photos: to help reduce labor costs at that time zakattsi.

To delicious lecho, keep in mind that the tomatoes must be ripe, soft pepper choose solid, with a thick-skinned ideally accentuates the taste of medium-grade carrots "Karotel" with a high carotene content. Add to the "standard set" Hungarian Lecho own ingredients, cooks from those Create custom options: the addition of a Korean carrot, pickled eggplant and garlic turns into Lecho dish of exotic apples crumbled apples makes tomato sauce taste thick, sweet and sour reminiscent of ketchup.

Food of baked peppers and onions

Baked pepper and onion food: do you remember the foods that taste like memories and warm your body and, especially, your soul, through their simplicity and goodness?
Well, this dish is one of them.

It reminds me of my childhood, when my beloved mother used to bring a few peppers and onions from the garden, then she would break about 2-3 tomatoes from the front of the kitchen, which had a warm smell and sun taste. Then, sit down at & bdquocalit & rdquo, a meal in an old tuci pan and, wonderfully, from those 3 ingredients, a food with a buuuun scent, and a divine taste results. It's true that my mother also made dishes that you licked on your fingers, but for me, the child & bdquode city & rdquo, my mother's food had a special taste.

What made it special was that the ingredients were picked on the spot and were crispy, fresh as they were. But also the air from the country, which after running outside for a whole day, made me, who was not really a gourmet, look even better.

You can serve hot or cold food. It's good anyway. But now it's cold in the winter, so I advise you warm. It's very good with toast. I'll give you an example of how we can cook peppers when we don't have a barbecue outside, or it's too cold to dare to go out.

Wallpaper a tray with aluminum foil (so you don't wash too much afterwards). Put the peppers in the oven heated over high heat, until the skin swells.

Half the time you turn them over. When they are baked, put them either in a covered bowl for about 10 minutes, or in a plastic food bag. Close the bag and leave it like this for about 10 minutes (or more). After that, the peppers will clean very quickly and well.

Ingredients for the recipe of Peasant potatoes with red onion, paprika and bacon

• -1, 5 kg of potatoes
• -2 red onions
• -4 cloves garlic
• -1, 5 bell peppers
• -1 teaspoon salt
• -pepper
• -1 teaspoon paprika (optional, I did not use because I did not have)
• -parsley
• -250 g smoked bacon or kaizer or other smoked meat, can also be smoked sausages
• -100 ml oil
• -150 ml of water

Preparation for the recipe of Peasant potatoes with red onion, paprika and bacon

We peel the potatoes, wash them well and cut them into larger pieces that we put in a bowl. Pour water, oil over them, add chopped julienned onions, chopped peppers, garlic, bacon, salt and pepper.

Mix them all very well, transfer them to a bowl or tray covered with a lid or aluminum foil, put them in a preheated oven at 180 degrees Celsius and leave until the potatoes and vegetables are simmered.

You can cover the tray with baking paper and then with aluminum foil.

When they are ready, take the tray out of the oven and sprinkle the finely chopped green parsley on top of the potatoes.
It is very important not to mix in the potatoes because they lose their appearance, the pieces must remain whole

It's a food without too much hassle but not tasty, perfect for the days when we don't feel like cooking.

An extremely simple recipe available to anyone. If you love smoking, you can put more bacon or kaizer.

And if you have smoked homemade sausages, do not hesitate to use them, the taste will be fantastic.

I wish you all the best and increase in the kitchen!

The recipe and photos belong to Oana Branescu and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Oana Branescu can be found here.

The average grade given by the jury for this recipe is 9.50.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Peasant potatoes with red onion, paprika and bacon

Peasant potatoes with onions and paprika

Peasant potatoes with onions and paprika. A traditional fasting food or a side dish, very common in Transylvania and Banat (mashed potatoes with onions). Paprika and cumin I give them to these rustic potatoes a special flavor.

They are so tasty you can't imagine! And how well they go with pickles & # 8230 a madness! They are made in our house rustic potatoes like the gasket next to it beef broth (recipe here). Lent is eaten as such, hot or cold. Onion rings are sweet and fragrant and paprika and cumin fully contribute to the perfection of this modest dish.

In no Transylvanian recipe for peasant potatoes, smoked meats (ribs, kaiser, bacon) do not appear! These were introduced "by ear" by some who do not know Transylvanian gastronomy.

With these peasant potatoes are filled the famous pies on the slab or in the pan (fasting) & # 8211 see here how they are made.

Yes, in post you eat modest dishes (if you still respect fasting). Not cakes and cakes prepared from substitutes, meant to fake the Divinity. Our elders ate fasting bread soaked in pumpkin or sunflower oil, onions rubbed with salt and dripped with oil, baked beans or rubbed beans, potato salad with red onions or these rustic potatoes. There were also vegetable pots (with or without rice), seasonal soups (without meat) or other cranes with sauce, also from vegetables (lecso from pepper, pumpkin food, mushroom stews). And many raw salads and fresh fruit. We are not talking now about the strict fast in the monasteries, which does not allow oil or fruit except on certain days.

And, let's not forget that in Romania there are not only Orthodox but also Catholics, Evangelicals, Reformed and that they are allowed to eat dairy products and eggs on an empty stomach. Here you can find more fasting recipes.

Based on these peasant potatoes are also made the classic noodles with potatoes and onions (cakes with cracked crumbs) & # 8211 recipe here.

These peasant potatoes are prepared very easily and quickly, especially if we have boiled potatoes in hand (from the previous day). The quantities are for 1 kg of potatoes.

Ingredients Omelette with bell peppers, onion and dill

Beat eggs with a fork, cut the cheese into cubes and place over the eggs, add a pinch of salt and a pinch of pepper and mix. Wash the dill, chop finely, put over the composition and mix again.

Melt the butter in a pan. Green onions and peppers are washed and cut, finely chopped onions, pepper into larger pieces. After the butter has heated up, put the onion and pepper to harden, mixing with a wooden spoon. When they are ready, add the composition which is left to brown on one side, then turn with a spatula and leave on the other side to brown. When ready, take out on a plate and serve hot.