Traditional recipes

Chicken with shrimp and sweet red wine

Chicken with shrimp and sweet red wine

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Put the onion to heat in hot oil, then put the chicken with water and let it boil for 20-30 minutes until the chicken is about done.

If you use fresh mushrooms, as I did, it is best to boil them separately so as not to leave that black juice in the food.

When the chicken is almost ready, add the wine and let it turn reddish. Then after a few minutes add the diced tomatoes and mushrooms.

Add the spices and if you have fresh shrimp, add them and let them boil for another 20 minutes, boil the shrimp with all the flavors. If you have half-frozen frozen shrimp, like I did, put them on for about 10 minutes before turning off the heat.

Good appetite!


Step 1

Shrimp with garlic

In a large skillet, heat the butter and oil until the butter is melted. We put 3 cloves of garlic cut into thin slices, I claim a few seconds. We are careful not to fry the garlic too much, it becomes bitter if it is too browned.

Add shrimp, season with salt and pepper. Mix well, leave on the fire, over high heat, 2 minutes. If you use frozen shrimp, you can defrost them and drain them well before adding them to the pan for a dish with less sauce, or you can put them directly in the pan for a dish with more sauce.

Put the orange juice and let it cook for another 2-3 minutes or until the shrimp are almost ready. At the end, add the finely chopped greens and 3 cloves of garlic passed through the press. Let it simmer for another minute, over high heat. We match the taste of salt and pepper.

Serve the garlic shrimp hot as soon as I take the pan off the heat. You can serve them with pasta, which you boil separately and add over the shrimp at the end, together with the greens and mix very well. Or you can serve them with toast, perfect to be soaked in butter sauce, garlic and orange juice. I go great with any garnish, from rice to cous-cous, from potatoes to mashed sweet potatoes or parsnips. Good appetite!

Garlic shrimp is a recipe that saves you anytime, at lunch or dinner, especially if you are a lover of seafood! Shrimp cook very easily and quickly, and the combination of shrimp and garlic is a classic, which everyone loves! Simple, fast, delicious and healthy! Shrimp are very nutritious. They have quite a few calories and are an important source of beneficial proteins and fats, in addition to a variety of vitamins and minerals.

This recipe is recommended by Teo Rogobete.

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Cake ingredients with red wine and cinnamon:

  • 6 eggs
  • 300 grams of sugar
  • 200 grams of butter
  • 300 grams of flour
  • 170 ml. of dry, full-bodied red wine
  • 1 tablespoon vanilla essence
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • garnishes: crushed bitter chocolate, walnuts cut into large pieces, candied fruit - whose total weight should not exceed 200 grams
  • icing: 5 tablespoons powdered sugar, 1 teaspoon grated cinnamon, 30-40 ml. of red wine
  • a little butter or margarine and a tablespoon of flour to shape the wallpaper

Preparation of cake with red wine and cinnamon:

Start the oven and set it at 180 degrees Celsius.

In a bowl, mix the yolks and 150 grams of sugar until a creamy mixture is obtained, then add the soft butter in pieces (picture 1). Incorporate the butter in the yolk cream with the mixer (picture 2). Add flour mixed with 1/2 teaspoon of baking powder and garnish to taste (picture 3), I put chopped walnuts, crushed chocolate and candied fruit (pineapple, apricots and raisins), all together not exceeding 200 grams . Add the red wine (picture 4), cinnamon and vanilla essence and mix everything well (picture 5).

Separately, beat the egg whites with salt, add the remaining 150 grams of sugar and continue beating until the sugar is completely dissolved (picture 6).

The composition with yolks, wine and butter is poured over the egg whites and mixed very carefully, only with movements from bottom to top, with a wide spatula, so as to lose as little as possible of the air accumulated in the egg whites. Thus, the cake will grow nicely even if it has very little baking powder.

I don't have small shapes for the cake, all I have are the elongated shapes in which the cake and cakes, in the size of 36 x 11 x 10 centimeters (L, L, h), are made, so in such a shape I made the cake. If you have smaller shapes, you can make 2 cakes from this composition. So, prepare the shape, greasing it with butter and then lining it with flour. Pour the cake dough into the form thus prepared and level it.

Place the cake in the preheated oven at 180 degrees Celsius (unventilated), at a height located in the middle of the oven. Bake for 45-50 minutes (mine passed the toothpick test after 50 minutes, but if you know your oven more "nervous", start testing it earlier).

After it cools down a bit, take the cake out of the mold and place it on a grill, lying on its side, to cool. While it cools, turn it a few times from one side to the other. Meanwhile, prepare the icing, mixing in a bowl the powdered sugar with cinnamon and so much wine, added a little, until you get a composition of consistency. a slightly thicker pancake batter. Glaze the warm cake with this glaze. (It can also be glazed with melted chocolate or it can be simply powdered with powdered sugar).

After the cake has cooled completely and the icing has hardened, cut it into slices and taste it with delight. It has an excellent taste, it is fluffy and with a perfect consistency:

Bake with mushrooms and red wine

The other day I had stockpiled champignon mushrooms, with the idea of ​​making a ciulama. For me, most of the foods that have added wine, seem good to me and I thought that it can't be serious if I prepare with champignon mushrooms a recipe recommended to be cooked with another type of mushrooms. I only had boneless chicken breasts, otherwise I would have made them from chops. It would probably have been even tastier if we had a meat with bone, but we also liked this adaptation, I appreciate the simplest according to the amount of food left on the plate. He left no one, nothing.
I made a simple, white, steamed basmati rice garnish according to the method here. He would have done just as well with a polenta next to him.

Preparation time 20 minutes

Cooking time 20 minutes


  • 500 g chicken (legs, wings)
  • 500 d ghebe, mushrooms, etc
  • 2 large onions
  • 1 small carrot
  • 4-5 cloves garlic
  • 1 lg with tomato paste on top
  • 400g chopped tomatoes (canned)
  • 1/2 bunch of parsley
  • thyme
  • 100 ml dry red wine (or 2 lg balsamic vinegar)
  • 2 lg oil
  • salt pepper

1. Prepare a tray with higher walls for the oven. It would be good to have a lid.
2. I washed the meat with cold water, I drained it well, I cut it into cubes about 2cm on the side.
3. In a large pan, brown the meat in hot oil, stirring or shaking the pan. Let the fire be great.

If the meat is crammed in a pan, boil it in its own juice. It is good for the pan to be roomy. Sprinkle with salt and pepper, mix a few times, then remove the meat on a plate. There should be about 2 tablespoons of sauce left in the pan.
4. Meanwhile, finely chop the onion, grate the carrot and cook them in the remaining sauce, after removing the meat.
5. Add finely chopped onion and carrot on a small grater and cook until onion is soft. Add the garlic and cook for another minute. Add the tomato paste and cook for another 3 minutes.

6. If you put frozen ghebes, do not defrost them first. I sliced ​​the fresh mushrooms and gave the big ones two more. Put them in the pan to harden for a while.
7. Mix the canned tomatoes that you add over the mushrooms.
8. Add the wine, the tomatoes mixed in the blender, the mushroom powder, the chopped parsley and the thyme leaves. Bring everything to a boil for 5 minutes.
10. You must have a consistent sauce, but still slightly liquid, because it will drop a little in the oven. Add 150 ml of hot water.
11. Season the mushroom sauce with salt and pepper to taste.
12. Put the meat in a high-walled tray that goes in the oven. Pour the mushroom sauce over it and shake to set well.

Cover the tray with the lid if it has, or aluminum foil sealing as well as possible, so that the sauce does not evaporate.
Adnia tells me not to put foil anymore, for that it is healthier with baking paper, but the paper does not seal like aluminum foil. It's best with a lid.
13. Put the tray in the oven at 180C for 45 minutes (if you used wings) or 1 hour (if you used thighs). I put on a boneless chest, I could leave less, but half the time I reduced the fire and left for 45 minutes.
Liv (e) it!

Chicken legs with tomato sauce (broth) and baked garlic

Chicken legs with tomato sauce (broth) and baked garlic. A healthy recipe for baked chicken, cooked in tomato sauce with thyme and garlic. The meat is reddish and juicy. Chicken legs marinated in aromatic tomato sauce.

For this recipe for chicken legs with tomato sauce (broth) and baked garlic I prepared a homemade marinade. No homemade marinade compares to what we find on the market (full of preservatives and sodium glutamate). So at least we know exactly what we're eating. If the chicken is also home…. it's even better!

Marinades are generally acidic (dry wines, fermented dairy products, vinegar, lemon, cabbage dies, etc.) and tomato juice is also acidic. All this begins to tenderize the pieces of meat before they start baking. That's why I chose a marinade of tomato sauce!

The most famous and beloved The recipe for chicken with tomato sauce is ostropel - with lots of garlic. I thought of reinterpreting it somehow so as to obtain a reddish and crunchy skin instead of the boiled one.

I tested this recipe and pork and it turned out phenomenally well! See here.

From the quantities below it results approx. 4 servings.

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Placinta, Peste 600ml lapte 300ml smantana lichida 450g file de peste 225g peste afumat 175g creveti, fierti 3 oua fierte, decojite si taiate bucatele 100g unt 45g faina 3 linguri patrunjel tocat 1 kg cartofi decojiti 1 praz, taiat in felii subtiri 75g branza.

Curry cu creveti

o1 lingura uleio1 ceapa tocatao1 lingurita ghimbir proaspat raso2 lingurite praf de curryo1 conserva (400 gr) rosii taiate cubuleteo250 ml lapte de cocoso400 gr creveti congelatiofrunzulite proaspete de busuioc osare dupa gust

Salata cu creveti si tarhon

Salate, Salate reci 3 rosii 5 castraveti mai mici 3-4 fire ceapa verde 200 gr creveti ulei de masline otet de mere,sare putin tarhon salata pentru decor

Mazare cu creveti

Mancaruri cu peste 500 gr creveti congelati(o punga) 1 kg de mazare congelata( o punga) 3 catei de usturoi o lingurita vegeta 4 linguri de ulei

Rulouri cu creveti

Vin alb, Vin (8 buc): 200 g creveti curatati si prefierti zeama de la o lamaie mica 2 linguri maioneza 1 lingura mustar o lingura unt 50ml vin alb 4 linguri marar tocat o ceapa rosie tocata marunt 2 tije inimi de telina verde (celery) taiate marunt 8 mini.

Video: Η Ρένα της Φτελιάς μαγειρεύει κρέας κοκκινιστό με PERFETTO και κόκκινο κρασί - NaMaSte 27616 (July 2022).


  1. Eumaeus

    Thank you very much for the help on this question.

  2. Faeramar

    Quite right! The idea is good, I support it.

  3. Nezilkree

    Happy New Year to you and all readers!

  4. Weallere

    I apologize, this variant does not come my way.

  5. Aahan

    What a curious question

  6. Hu

    super fat

  7. Murg

    the exception))))

  8. Arakora

    How do you order?

  9. Gaige

    Certainly. So it happens.

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