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Thick yellow pea soup with smoked ciolan

Thick yellow pea soup with smoked ciolan

Cut the ciolan into cubes.

Chop the onion, cut the celery into rounds, cut the carrots into quarters, then into slices. Peel a squash, grate it and cut it into small cubes.

Fry the ciolan in oil for a few minutes, in a large pot with a double bottom or cast iron, until it becomes slightly crispy. Transfer to a plate. In the same pot, add the chopped onion and sauté over medium heat for a few minutes, until translucent.

Add the soup and water, bring to the boil, add the dried peas, bay leaves, thyme and garlic and cook over medium heat for low ~ 45 minutes, until the peas turn into a puree. .

Add the carrots, celery, potatoes and ciolanul and let it simmer for another 30 minutes, stirring frequently, adding a little hot water, if necessary.

Serve immediately.

Thick yellow pea soup with smoked ciolan - Recipes

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Yellow pea soup

for coffee, who lost an entire night just to help me find a good soup recipe. cafeluto, your effort was not in vain, as a soup came out beeeeeeeetooooooooooooooooooon. saru & # 39mina & # 33 & # 33 & # 33

500g yellow peas
1 onion
2 carrots
1 red
2 cloves of garlic
1 bay leaf
smoked bone
salt pepper
olive oil

garbage peas are chosen

Edited by jenny_kap, 25 January 2008 - 03:24 PM.

# 2 kaperonis_27762

# 3 kaperonis_27762

# 4 kaperonis_27762

until the peas boil there in her work, put a few tablespoons of oil in a pan and sauté the finely chopped onion, grated carrot and chopped chopsticks

# 5 kaperonis_27762

heat until the onion starts to change its appearance and add the peeled tomato and cut the pieces.

# 6 kaperonis_27762

In the above onion mixture we add oregano, thyme and rosemary, just enough to heat them up a bit. we don't fry them for a long time.

check if the peas have boiled. it should look like this:

# 7 kaperonis_27762


Initially I understood that coffee soup is served, meaning coffee, then I saw that, & quotcafeluta & quot is a member of the culinary

# 9 kaperonis_27762

put the spoon through the pot and let it cook for about 20 minutes
here are the stars of bd, who adopted them from the snow

# 10 kaperonis_27762

the result is an exceptional soup that beats many other soups.
girls, try it, you don't know what you're missing & # 33 & # 33 & # 33

cafeluto, saru & # 39mina pentru masa & # 33 & # 33 & # 33

# 11 kaperonis_27762

Initially I understood that coffee soup is served, meaning coffee, then I saw that, & quotcafeluta & quot is a member of the culinary

Come on, you had fun. coffee is our little coffee, a nice and expensive one

thank you, it really is a super soup or supersoup

# 12 little coffee

# 13 kaperonis_27762

e suuuuuuuuupeeeeeeeeerrr, coffee, parol & # 33 & # 33 & # 33
I bring you peas from severin, because I intend to take about 10 bags. be.

# 14 Carmen L


& quotThere is no place for the esthete to be sad, For the kitchen is also an art,
When the chef is an artist & quot

# 16 BD

# 17 little coffee

am I the only one who when he hears the yellow pea remembers Gregor Mendel and the beginnings of genetics ??
I remember what fun it was in class that no one knew what the yellow pea looked like

# 18 BD

cafeluto you laughed with grigore that pandele but we used to make horses with dried peas and at that time everyone was staring: what do you mean dried peas? (it wasn't yellow but it's the subject of the discussion, it's about 85-87 I don't know exactly).

if it was both yellow and dry. (I once filled my pockets and brought it home and my mother threw it on the window, what is this crap? You break your teeth in it, it's not soft)

I edit that you give a goggle, I'm older, is this mendel to blame for the cloning? (sorry for the genius offtopic you know, the discussions besides the recipe are more exciting).

Edited by BD, 25 January 2008 - 07:41 PM.

# 19 kaperonis_27762

I have not seen anywhere in Bucharest. only in the Severin tower. I make the list and bring the next time for all the girls I want

thank you, paradise. she is also superb. we licked the plates. see the offer above, if you are from Bucharest.

# 20 kaperonis_27762

I'm even older than BD, that's probably why I don't remember your mendel.

cafeluto you laughed with grigore that pandele but we used to make horses with dried peas and at that time everyone was staring: what do you mean dried peas? (it wasn't yellow but it's the subject of the discussion, it's about 85-87 I don't know exactly).

if it was both yellow and dry. (I once filled my pockets and brought it home and my mother threw it on the window, what is this crap? You break your teeth in it, it's not soft)

I edit that you give a goggle, I'm older, is this mendel to blame for the cloning? (sorry for the genius offtopic you know, the discussions besides the recipe are more exciting).

Pumpkin cream soup

It's a delicious pumpkin soup. It is not an ordinary cream soup, so to speak, in the sense that it is not thick at all. On the contrary, it is quite liquid, like a classic soup. It is ideal before the main course, its rich taste helps to increase appetite and start digestion. It goes great at the table on Sunday, autumn!

Oh, and on this occasion I learned something useful! It seems that the cameras (at least mine) do not want to focus at all on the color yellow! Not at all! It was a pain to take pictures, and the result was not at all impressive!

I have another recipe for pumpkin cream soup, thicker and more filling, which I will publish in the coming weeks (UPDATE: as I said, I published it).


  • 400 g pumpkin, without peel and seeds
  • a small onion
  • a tablespoon of butter
  • 600 ml water
  • 700 ml meat soup (can be replaced with vegetable soup)
  • 130 ml cooking cream
  • salt, a little white pepper and hot paprika

Cut the pumpkin into cubes. Peel an onion, finely chop and fry in melted butter in a pan until glassy. Put the zucchini and add water and soup. Let it cook covered for about 15 minutes (until the pumpkin is soft).

Make puree soup with the mixer. The easiest way is to strain it into another bowl. What remains in the sieve is pureed and mixed again with the liquid. Add sour cream, salt, pepper and a little hot paprika. It boils. This is all. If you like it, you can also put fatty cream in it when you eat it. But for boiling, put the cooking cream, so as not to cut. Good appetite!

Yellow pea puree - a particularly fine and tasty food

  • Yellow Pea Puree (Maria Matyiku / Epoch Times) Yellow Pea Puree
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Chop the onion and garlic, then put them on the fire in a pot of the right size. Add salt, pepper and thyme. After the onion becomes glassy, ​​add the well-washed peas (Maria Matyiku / Epoch Times). Add salt, pepper and thyme. After the onion becomes glassy, ​​add the well-washed peas
  • Pour hot water, and after boiling, remove the foam that forms on top (Maria Matyiku / Epoch Times) Pour hot water, and after boiling remove the foam that forms on top
  • After the pea has boiled, set aside and set aside for 20 minutes for the beans to absorb the water left over from boiling (Maria Matyiku / Epoch Times) After the pea has boiled, set aside and set aside for 20 minutes for the beans to absorb the remaining water. from boiling
  • Puree using a food processor (Maria Matyiku / Epoch Times) Puree using a food processor
  • Served as an appetizer with olive oil and capers or as a side dish (Maria Matyiku / Epoch Times) Served as an appetizer with olive oil and capers or as a second course

Dried and peeled yellow peas are very popular especially in the southern parts of the country, but also in European cuisine (Italian, Greek, Spanish and Portuguese) as well as in Indian and Middle Eastern cuisine.

It has the advantage of being boiled directly, without the need for soaking beforehand, and is very well tolerated by the digestive system.

Like its sorrel, beans, lentils or chickpeas, yellow peas are known to be rich in dietary protein and fiber, and also contain several vitamins and minerals that are particularly beneficial to health such as copper, folic acid and manganese.

The puree obtained is very creamy and fine. It can be served as an appetizer or garnish in addition to your favorite meat or salad.


500 g dried yellow peas,
2-3 tablespoons of olive oil,
2-3 chopped red or white onions,
2 cloves of finely chopped garlic,
1 ½ liters of hot water,
lemon juice,
½ cup of olive oil,
½ teaspoon of dried thyme or a teaspoon of fresh thyme,
salt and pepper as desired

For decoration:
olive oil to sprinkle on top,

a very finely chopped small onion (optional),
2-3 teaspoons of capers,
Green parsley leaves (optional)


First remove any impurities strained through the dried peas, then rinse the peas in more water.

In a medium-sized pot, put 2-3 tablespoons of oil, then mix well the onion, finely chopped garlic and thyme. After 2-3 minutes add the peas, hot water, ½ cup of olive oil, salt and pepper.

Bring to the boil, then reduce the heat, cover the pot with a lid and simmer for 40-50 minutes. From time to time, lift the lid to remove the white foam that accumulates on top during cooking.

The grains are boiled when they begin to crumble slightly. Set the dish aside and cover with a kitchen towel for about 20 minutes. During this time the water left over from boiling is absorbed by the grains.

After 20 minutes, add the juice of a lemon, then pass it either manually through a fine sieve or to the food processor.

Serve as an appetizer with olive oil, onion and a few capers and / or parsley leaves sprinkled on top. It can also be served as a sauerkraut salad or as a side dish with a smoked steak, fish, or other meat, as desired.

Ciolan and pork ears, smoked, boiled in cabbage juice

As a child, there were no markets or butchers in my city, just a slaughterhouse where meat was cut from time to time, usually only when an animal raised in peasant households or at the IAS farm broke a leg. The meat cut at the slaughterhouse was for hospital, school, boarding school, workers' canteens. There were live animals and birds to buy, only at the weekly fair, every Saturday.

Memories, memories & # 8230. ! I can't say that we lacked meat in our diet, but neither did we overeat. Parents and grandparents managed as best they could and as best they could, raising pigs and birds (chickens, geese, ducks, rarely turkeys) in their own backyard to provide the meat needed for food. Through friendly relations, they procured from the villagers, the meat of the calf / cow or some goat and from the shepherds, the meat of the lamb / sheep / ram. Hunting was a taboo, although the forests, many in the area, were full of game. Instead, it was forbidden to hunt, as the authorities were afraid of the hunters' rifles. There were few hunters and you could not find game meat for sale. I remember bringing a friend of my father's, 2-3 times in a few years, a rabbit. The fish was brought several times in the summer, directly from the Danube, in trucks, with ice blocks covered with straw, under the tarpaulins. My father had a friend who, when he lowered the mountain sheep, in late autumn, would bring us some trout, squeezed milk, bellows cheese and sheep's milk, and in the spring, before going up the mountain, a lamb or a ram's leg. In order not to enter the winter with many birds and to cost expensive food for them, once the pork was cut, the geese were cut and put in lard together with the smoked pork. The piglets prepared for cutting the pig were kept cold, in the attic of the house and in the pantry.

Why keep smoked pork in the freezer? Sausages and smoked meat can be put in jars, in lard. Having no cellar or attic, in the block, the smoked pigs can be kept for a long time, from one winter to another, in the freezer, where placed in food plastic bags they do not smell rancid, they do not dry and the salt does not come to the surface. During this time, the last pigs prepared before Christmas look shy in the freezer.

Ingredients needed in the recipe: smoked pork chop, smoked pork ears, sauerkraut juice, bay leaves, peppercorns, dried thyme, dill and green parsley, garlic cloves, yogurt, olive oil, lemon juice, mustard.


  • pork chop, smoked,
  • smoked pork ears,
  • sauerkraut juice,
  • yogurt,
  • dill and green parsley.

Wash the smokes well with warm water and clean the smoke using a knife with a thicker blade. When needed (especially if bought from the market / from the manufacturers' own shops), smokers talk about hair traces (especially through the grooves of the ears), at the high flame of the stove and then clean with a knife, even with a wire sponge .

In a deep pot, the smoked meats (pork chop and pork ears) are boiled in sauerkraut juice mixed with cold water to cover the smoked meats (the proportion depends on how salty the cabbage juice is), together with bay leaves, peppercorns and sprigs of dried thyme. Whoever wants can add other spices, among the favorite ones (enibahar / coriander / mustard / cloves, etc.).

Boiling lasts until the meat comes off the bone of the pork chop.

The smoked and boiled pork ears are removed on a plate, from the juice where they boiled, in order to drain.

Prepare a mixture of garlic cloves put on a small grater or crushed in a wooden mortar / nut with pisalog also made of wood (especially stainless steel / aluminum tongs is not recommended, because it oxidizes quickly, crushing), fatty yogurt, dill and parsley), finely chopped, olive oil, lemon juice and a pinch of coarse salt.

Important! The juice thus prepared is kept cold, in the refrigerator, covered with food-grade plastic foil.

Step by step recipe

  1. Boil pork and pork ears, smoked, in a mixture of sauerkraut juice and cold water, with spices.
  2. Boneless smoked pork chop.
  3. Slices of smoked pork ears, boiled, in strips 1 cm thick.
  4. Preparation of garlic sauce with fatty yogurt, olive oil, lemon juice and greens.
  5. Mix smoked, boiled and sliced ​​pork ears with the garlic sauce prepared with yogurt.
  6. Delicious serving of smoked pork ears, boiled and mixed with mujdei, as an appetizer.
  7. Rolled smoked pork chop, boiled, deboned, tight, with kitchen twine and keep cold.
  8. Boneless slices, rolled.
  9. Serve slices of smoked pork chop, boiled, deboned and rolled, for breakfast, with hot bread and mustard.

Pork ears, boiled in cabbage juice, cut into 1 cm thick strips.

The secret of mixing pork ears, smoked, boiled, with mujdei! The cut strips from the smoked, boiled pork ears are mixed warm, with the garlic sauce prepared with yogurt and greens, cold, using a spoon. During mixing, the tastes are harmoniously combined.

Pork ears with garlic sauce and yogurt are served as an appetizer. A real delicacy. Boiled brandy to be in the cup & # 8230

The smoked pork chop, boiled in cabbage juice is deboned using a sharp knife.

The smoked pork chop, boiled in cabbage juice, deboned, rolled hot, as tight as possible and tied with kitchen thread.

The smoked, boiled and rolled pork chop is left to cool for 1-2 days.

The deboned and rolled ciolan is sliced ​​using a sharp knife and served for breakfast, with mustard and hot bread or prepared as a sandwich, between 2 slices of bread, for work.

Pity ! The juice, full of smells, clear and with little fat, in which they boiled the smoked pork and pork ears, is quite salty and only diluted with cold, boiled water, it can be used to prepare a potato soup. Only those who eat quite salty / very salty, according to the taste of others, (not recommended) can prepare a sour soup with potatoes from this juice.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Winter is coming to an end and if your supply of pigs has not been exhausted, try to prepare this recipe. You won t regret.

Pea cream soup

Less widespread in our country, pea soup is not a modern invention, but an even ancient one, given that it appears mentioned in the play "The Birds" by the Greek playwright Aristophanes. Nowadays, pea soup, in the & # 8220simple & # 8221 version or in the past, is enjoying popularity in Germany, the Netherlands, the United Kingdom and the Nordic countries, but also in Canada and the United States. The German version, & # 8220Erbswurst & # 8221, involves bacon, sausages or pieces of smoked pork, and in stores can be found instantly.

For the Dutch, & # 8220Erwtensoep & # 8221 is something between soup and stew, containing in addition to peas and pork, celery root or stalks, onions, leeks, carrots and even potatoes. The Dutch say that the perfect density of this soup, eaten mainly in winter, is reached when a spoon stands in it. Scandinavian pea soup is instead served with mustard. In Sweden and Finland, there is also the custom that such a soup is eaten on Thursday and is followed by jam pancakes.

I preferred to adapt a Canadian pea soup recipe, in the sense that I replaced the pork chop with a little kaizer, more to keep the smoky taste. What else can I tell you? That the soup is made very quickly and easily and that it is very, very good & # 8230

& # 8211 peas 500 g
& # 8211 kaizer 150 g
& # 8211 onion 1 pc. (105 g)
& # 8211 celery rod 1 pc. (45 g)
& # 8211 carrot 1 pc. (75 g)
& # 8211 concentrated chicken cubes 2 pcs.
& # 8211 salt, pepper

Put the kaizer, cut into pieces, to harden a little. Add the onion, and after a minute the carrot and celery stalk. Do not try to cut them very small because everything goes in the blender anyway, in the past. Separately, boil 2 liters of water and prepare the soup from the concentrated cubes. Pour the boiling soup over the kaizer and vegetables. Add the peas and simmer for an hour and a half until the peas are well cooked. Remove from the heat and let it cool a bit, so you can care with the blender. Pass in several rounds, put the cream soup back in the pot. Season with salt, if necessary, and add a little pepper. Bring to a boil and turn off the heat.


Put a little flour on the table (plate) and spread the dough obtained with the facalet until it is obtained
a thin sheet (the thinner the sheet, the thinner the noodles come out).
I made the sheet a bit thick and it stretched harder, so I made it thicker.
Roll the sheet (possibly cut in 2 lengthwise so that the noodles do not come out long)
and then cut strands as thin as possible. Out of 2 eggs enough for 2 soups.
I let the remaining noodles dry until the next day and put them in a paper bag.

When the meat is almost cooked, take it out of the water, let it cool for about 5-10 minutes
and we cut it into the right pieces (in case you didn't do this before boiling it & ndash I don't
I cut it then because it boils faster).
In the water in which the meat was boiled, put the finely chopped roots.

After about 10 minutes add the minced meat, finely chopped onion and pepper.
Let them boil for another 10-15 minutes then add the diced potatoes.
Taste and season with salt and pepper.
After another 5-10 minutes add the noodles that have dried in the meantime, well shaken
flour so as not to thicken the soup.

Let it boil for about 10 minutes.
Extinguish the fire and add chopped green parsley on top.
Buuuna & ndash good. It's one of my favorites & hellip
It turned out like this:

Smoked ciolan with red wine icing and bean puree

You will tell me as the recipe I'm talking about today is a winter one, suitable for frosty days and snow. You're right. It's a winter recipe, which I prepared a few weeks ago, but I haven't had a chance to present it until today. It is a winter recipe both by the consistency of the preparation (smoked pork chop with beans) and by flavors (red wine, cinnamon and orange peel). But, at the same time, the dish is so delicious that it is worth trying it anytime, even as an alternative to the traditional Romanian bean stew. As for the origin of the dish, I saw it prepared by an Australian chef, Adrian Richardson, but I understand that it would be Dutch-inspired. Honestly, I don't think the origin really matters :).

I prepared the recipe using a deboned ciolan, because I found one at the time. But you can also put smoked ciolan with bone. Then, the soup that will result from boiling the ciolan with vegetables is delicious and don't throw it away. You will use part of it for ciolan (oven stage), another for white bean puree, and for the rest you will find a use (for example, you can use it for a Leek, Potato and Smoked Cream Soup, a Cream Soup of carrots with lentils and curry or a lettuce soup with omelette). As for beans, I used boiled beans, canned, for efficiency, but you can prepare it from scratch (soaked overnight, scalded, etc.).

Ingredients (for 6 servings):
For the smoked ciolan with red wine and orange:
& # 8211 boneless smoked shank 1 pc. (1.6 kg)
& # 8211 onion 1 pc. medium (90 g)
& # 8211 carrot 1 pc. (45 g)
& # 8211 celery stems 2 pcs. (115 g)
& # 8211 dafin 2 foi
& # 8211 cinnamon 1 stick of about 6 cm
& # 8211 garlic 4 large dogs
& # 8211 1/2 orange peel
& # 8211 red wine 75 ml
& # 8211 butter 50 g
& # 8211 brown sugar 50 g
& # 8211 cognac 1 teaspoon
& # 8211 ground pepper

For the bean garnish:
& # 8211 boiled white beans 2 cans (480 g after draining)
& # 8211 onion 1 pc. medium (90 g)
& # 8211 garlic 4 large dogs
& # 8211 butter 60 g
& # 8211 green parsley 1/2 link
& # 8211 the juice from a lemon
& # 8211 salt, ground pepper

Wash the stalk and place it in a larger pot, along with the onion, carrot, celery stalks, bay leaves, cinnamon stick and garlic. Cover with hot water and bring to the boil. If necessary, take with a foamer foam and other impurities that rise to the surface when the water starts to boil. Turn on the heat and, without covering the pot, let it simmer for an hour and a half (even longer, if necessary, until the fork enters the meat easily). Set aside to cool a bit. In the meantime, you can start preparing white bean garnish: Heat the butter (60 g) in a large pan or pan and sauté the onion (sliced) and garlic. Add the canned beans (pancake and drained). Add about a cup of soup (from the one resulting from boiling the ciolan) and let it boil slowly for about 15-20 minutes. Then let it cool a bit (so you can take care of the blender).

Returning to our stove, heat the oven to 180 degrees Celsius. Remove the colander from the soup and place it in a deep pan. In a kettle, boil the red wine with the brown sugar and orange peel (not grated, removed with a vegetable cleaner). After one or two boils, turn off the heat, remove the orange peel and add the butter (50 g), brandy and a little ground pepper. Homogenize and lightly pour the sauce over the ciolan. Add in the tray, besides the ciolan, enough soup to have about 2 cm of liquid (the ciolan will not stick, thus, and will keep its juiciness). Put it in the hot oven and leave it for about 30 minutes, taking care to put a spoonful, from time to time, over the ciolan in the sauce from the tray. Stop the fire and let the squirrel breathe a little. In the meantime, finish the bean puree. Blend the beans with the blender, adding as much of the soup resulting from boiling the ciolan (if necessary, heat the soup again). Add lemon juice, chopped green parsley, salt and ground pepper. Homogenize.

Serve the ciolanul pieces, with bean puree and sauce (the one that collects in the tray).

Traditional Swedish yellow pea soup. With a whip.

Today we are moving from traditional Romanian to traditional Swedish. I can't say that this is a soup that my grandmother used to give me with a teaspoon while I was on her knees and I was very small. But probably for hundreds and hundreds of years, in Sweden there have been and there are little boys who every Thursday, sit on their grandparents' knees and eat dried pea soup with ciolan.

I don't really watch Jamie Oliver or his recipes, but yesterday I still watched a show where & # 8220faced Stockholm & # 8221. Swedish cuisine is not so well known, for me Ikea meatballs with sauce, herring, reindeer meat or marinated salmon are the proteins I know.

So I watched half of the show, and came across this soup, traditionally Swedish for many hundreds of years that is traditionally eaten on Thursdays, apparently through all the institutions in Sweden. A simple recipe with few ingredients and & # 8220healthy & # 8221 (the stick is not put), easy to make and tasty as I found out.

Ingredients for two people:

  • 200g yellow split peas (yellow split peas)
  • 2 onions
  • 1 pork chop
  • 2 teaspoons mustard with or without seeds
  • 2 cups chicken or vegetable soup
  • salt, pepper, cloves (optional), thyme, marjoram

Most recipes that use dried beans, peas, lentils or soy recommend leaving them in water for at least 12 hours to boil faster. For this recipe I did not leave the peas, because I used it before in a recipe and it boiled quite quickly. However, if unprepared ciolan is used beforehand, it must be boiled for 2-3 hours. I used a Lidl stew, ready to boil, which I put in the oven while the peas were cooking (about 1 hour) and then I added pieces to the soup.

The peas are boiled with two cups of water and two cups of chicken or vegetable soup. This is to be tastier, but of course you can only put water, or you can add Vegeta or cubes of chicken or vegetables. Add a finely chopped onion, in the other the cleaned onion & # 8220 implant & # 8221 two cloves and put it to boil. If you use raw ciolan, make it according to the number of people you are preparing for.

You can boil a whole ciolan, or just pieces of it, about 100g per person. If you boil it whole, it can be used partly for soup, partly for it. But if it is raw and whole, it must be boiled for at least an hour before, then add the peas and onions.

Add a powder of black pepper, a quarter teaspoon of thyme as marjoram. That's about all the preparation for the soup, let it boil for about an hour, add more water if it drops too much, the soup must be thick and consistent. At the end, add salt (I didn't put it in from the beginning because the ciolan is salty) and take out the onion & # 8220mpanata & # 8221 with cloves that did its job and threw it away.

Traditionally in Sweden it is served with a teaspoon of mustard in the middle that is mixed in the soup, and crispy bread, possibly black.

Smaklig måltid!

Information for the UK.

I mentioned above that the ciolan was ready and I took it from Lidl (of course there are other supermarkets) the price of £ 2.29 per piece, 500g. Yellow peas are found almost everywhere (yellow split peas) and are very cheap. With the rest of the ingredients you will surely manage, and the preparation for two people (keep in mind that only 100g of ciolan per person is served) we reach a portion under £ 1.00.