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Capsicum and tomato salad

Capsicum and tomato salad


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When the meat and small ones sizzle on the fire, throw, as if by mistake, a few capsicums and a few tomatoes, picked directly from the source. After the vegetables are cooked, put them in a pan, sprinkle a little salt on top and put the lid on. Leave it like this to simmer for about 30 minutes, during which time you taste the must.

Peel a squash, grate it and squeeze the juice. Add 2-3 tablespoons of olive oil (or sunflower oil), a tablespoon of vinegar diluted with two tablespoons of water, salt to taste, mix gently and eat with both hands.

If you have a strong stomach and you like spicy salad, you can replace plain vinegar with hot pepper juice put in jars and you can even cut a sliced ​​hot pepper and mix it in the salad. A delight...


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Moldovan Adjica, tomato sauce, peppers, carrots for the winter

Today I made a good sauce for the winter, ideal for steaks. A recipe less known here, but very popular across the Prut. Each housewife has her own recipe, and the one presented is one of them, it is my mother's recipe.

My mother is a Russian language teacher and an excellent housewife, as only Moldovans know how to be!

Wash the vegetables, clean the pepper seeds, cut the tomatoes into pieces and then give them to the robot to obtain a paste. Pour the sauce obtained in a pot and simmer.

Apples and carrots are cleaned and grated and then added to tomatoes. Let it boil for an hour and a half on low heat.

Meanwhile, clean the garlic and hot peppers from the seeds, grind them in the food processor and add them together with the oil, vinegar, sugar and salt. Let it boil for another 30 minutes.

Prepare the jars, wash them and put them in the oven for 15 minutes on low heat for sterilization.

Pour the sauce into jars and staple, then I put them in the oven on low heat for 15 minutes, then turn off the oven and leave them there until cool.

From the mentioned quantity came 4 jars of 750 gr and 1 of 375 gr.

To have a finer sauce you can mix it with the vertical mixer, it will change its color from red to orange due to the carrot, but it will have a creamy texture.

It is worth trying the recipe for hot peppers in vinegar, I prepare them according to an old recipe, without boiling. The peppers keep very well and for 2-3 years, they remain crispy and beautifully colored.

The recipe and the pictures belong to Natalia Smadu and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Moldovan Adjica, tomato sauce, peppers, carrots for winter


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I prepared a recipe with Razvan capia pepper salad, like you've never seen before!

Whether you are vegan or fasting for Easter, we are here to support your choice with a delicious recipe, full of goodness, so that you have the energy to continue with good days!

Here, at our place, at Idicel Pădure, the whole team holds the Easter Lent. We gather at the table every week at lunchtime, talk, plan and enjoy what we have, as a family.

Zacusca, capsicum salad, eggplant salad, but also jams and hazelnut cream are not missing from our meals. They are very good spread on hot bread, but they are just as good in other recipes, fasting, tasty and with natural ingredients.


How to make capsicum salad with sweet and sour sauce

Capies peppers will be baked on a backyard grill with charcoal embers, or on a grill on the eye of the stove.

Another way to cook capsicum in the apartment (for those who do not follow diets), is to fry them in oil and they are just as tasty in a Teflon pan with enough oil, fried on all sides and cover the pan with a lid so as not to spill the oil).

Capies peppers once baked, put them in a bowl, sprinkle with salt and cover with a lid (to steam and clean more easily).

After they have steamed (softened the skin) and cooled, they will be cleaned of the skin, seeds and placed on a waiting plate.

White onions peeled, cut into julienne and rubbed with a little salt (to soften and come out of the spice), put over the cleaned capsicum.

Separately, in a bowl will make a dressing from: olive oil, apple cider vinegar, melted bee honey, soy sauce, salt (if needed) and pepper, mixing with a whisk until a fluid sauce is obtained.

The dressing obtained will be spread over the capsicum and onion, mixing lightly (taking care not to crush the capsicum).

The plate will be covered with a food foil and refrigerated until consumption.

Capia pepper salad they can be eaten as such with cubes of Feta cheese, or as a garnish with straw potatoes, a steak of any kind cooked etc & # 8230


How to bake eggplant?

There are several methods: on the open flame on the grill, on the sieve or metal plate placed on the eye of the stove or in the oven, etc. The best are those burned a little by direct flame. Hence the specific taste and aroma of smoke. My opinion is that the ones baked in the oven are just & # 8222cooked & # 8221 in their own juice.

I talked at length about baking eggplants and peppers here or here.

Bake over high heat and turn on all sides. They are peeled and then their pulp is drained in plastic strainers (not metallic!).

I put the baked peppers hot in a metal pot with a lid and leave them there for about 15 minutes to breathe well. They will peel very easily after this rest period. Kapia peppers (red and long ones) are even tastier than fat ones!

Because I'm a big fan of baked peppers and garlic and I prepare them in summer in the same way (salad, S.O.S) I wanted to see how they are in combination with eggplant. A madness!

  • 2 beautiful eggplants (baked on the flame and peeled)
  • 2 peppers (baked on the flame and peeled) - preferably kapia
  • 1 clove of crushed garlic
  • 50 ml of sunflower oil
  • salt
  • a teaspoon of lemon juice or & frac12 teaspoon plain white vinegar

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Video: Schnell u0026 einfach: Tomatensalat zubereiten wie früher - alte Rezepte aus dem Osten #229 (May 2022).