Traditional recipes

Pipote and hearts at Multicooker

Pipote and hearts at Multicooker

Finely chop the onion, sprinkle with a little olive oil, set the Fry function for 5 minutes.

Add the pipette tray, put 1 glass of water, set to the Boil function and leave for 30 minutes.

Add the spices, add enough water to cover, set the Boil function for another 20 minutes.

Put the red wine, set the Boil function again for 5-10 minutes.

Sprinkle with finely chopped fresh dill.


Stew of pipettes and hearts

I missed the taste of stew as a child, it turned out deliciously good!

I also noticed that people forgot about this stew. Probably at that time pipettes and hearts were quite used and due to the fact that the meat was missing from the stores :)

I did it again, it turned out as good as last time. As the "quotanonym" above, it's me too. :) The preparation time (washing, cleaning, cutting) discourages you a bit, but the taste compensates! I have recommended it to many friends. )

Ana Maria, I'm glad that I discovered who is hiding behind this anonymity :) And I'm also glad that you didn't get discouraged so easily, otherwise who else would recommend me stew.

I also cooked this recipe twice, it tastes great. Instead of chopped garlic I put crushed garlic. It's great! I am far from home, but I try to cook as Romanian as possible

I like to feel the garlic pieces in the stew. Maybe you should try that too. You may not even notice the difference, but at least you find an excuse to cook Romanian again :)

I came back, and I decided to make stew, it's already on fire. I missed my grandmother's stew with polenta, thanks for the idea, pancakes and bird's milk are also on today's menu list.
http://www.trilulilu.ro/muzica-populara/petrecere-colaj-pentru-chef-1?quicklist=autoplay
this to do better with polenta.
A wonderful evening .

I'm not a big fan of popular music, but your collage goes great with polenta and this stew of pipote and hearts. I think it would fit perfectly in the landscape and a jug with ghiurghiuliu wine :))

Your stew made me crave folk music, the wine jug went straight!

and my stew is on the fire, I'll put peas and has cava? .sper sa iasa ok.

I wasn't on stage. My answer comes a bit late, now you know what the result was :) I think I would have liked the pea stew with peas, but in the end it's all about tastes. So, how did you feel?

And I tried this recipe, also yesterday, I really didn't know what to cook and I was inspired by your blog. and this came out fff good!

I love pipot and heart stew. Yamiiii yamiiiii

Super recipe. Thank you so much ! I came out suuuuuuper! like

With pleasure, Sorina! I hope you find the other recipes on the blog that you will try.

Super recipe, I will try it tomorrow morning. I haven't eaten this stew for more than 2 years, although it was one of my favorite dishes. I forgot the recipe but you reminded me. I hope I do well.

Cristina, the recipe is simple and you don't have to worry, it will definitely work out for you. I should rather worry - thinking that maybe the pipote stew made according to my recipe is different from the one you ate :)

I'm done now. It went crazy even though I only used pipote (turkey). Not for nothing did I say that you are my favorite, that's how I learn something. as e.g. what is the kitchen for: D I've been discovering you for a maximum of a week and this is the third recipe. A lot, don't you think?
P.S. giant leaps. develop

I think that the stew of heartless pipettes does not radically change its taste, only that it certainly feels the lack of hearts. It's about their texture / consistency, it's interesting the contrast between hearts and pipettes. Maybe next time you make stew you try and so, then you will easily understand what I am trying to say now :)
I don't know if everyone thinks it's a lot to cook three recipes in a week, but I think so :) Because I've cooked two recipes in the last seven days.
If I remember correctly, in a recipe you said that you started cooking with & quotbaby steps & quot, and I told you that soon you will end up thinking that they are & quotgiant leaps & quot. Hearing you with these & quotbaby steps & quot, I thought of Neil Armstrong who said & quota small step for man, a giant leap for mankind & quot when he first landed on the moon. The idea is that as you cook, everything will seem much easier and you will see how quickly knowledge, experience and dexterity will accumulate. I started cooking less than three years ago, wanting to use my newly renovated and equipped kitchen. So maybe, I'm the living example: D Don't provoke me anymore, because if I develop a little more, I end up writing here more than I wrote in the stew recipe :)))

Hello. I made the same recipe without hearts, and it turned out super delicious: D, I'll take another look among your nets, to see what else I cook. By the way, this is the first time I cook stew and when I cook something other than egg eyes, potato omelette and other things. :))

Hi, Alex! Welcome to those who cook! :) I'm glad that you got the delicious stew even with only pipote, I hope you are just as excited about the other recipes you will try. And if you ever need help, ask me)

My stew came out very good! I'll do it again. And my 3-year-old daughter ate with polenta.

I'm glad that the little girl also liked the stew, I don't know why I have the impression that the little ones aren't very attracted to pipettes and hearts.


Tefal One Pot multicooker recipes

Because many people come to the blog looking for "Tefal One Pot recipes", we have gathered a collection of recipes. Some are for Tefal One Pot, others are for the other types of multicooker & # 8211 Philips, Oursson, Instant Pot, Crock Pot Express & # 8211 but it is certain that many can also be adapted for Tefal One Pot. About the Tefal One Pot multicooker, I wrote here . For example, I took the zacusca recipe and adapted it from the Philips multicooker.

Tefal One Pot Recipes:

& # 8211 in English (Australian version): https://bit.ly/3gMUUTV

Crock Pot Express Recipes:

Oursson Recipes:

Philips Multicooker Recipes:

Instant Pot:

If you search on "instant pot recipes" you will find thousands of recipes.

Cuisinart® Electric Pressure Cooker CPC-600:

If you know more, please add them in the comments.

Irina Bartolomeu

Journalist, Blogger & Social Media Specialist. Since 2007 I write about campaigns, actions, events, stories and nice people. Vertical ideas. More about me, here.

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1 comment

Very poor recipe book. Cooking times are not correct. All the recipes in the book are made in a single program, namely, pressure cooking. Disappointing.

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Pipette stew and chicken hearts

Chickpeas and chicken hearts are cheap and nutritious. I really like the taste and the consistency. The only downside is that it boils a bit hard. But there is a solution: the pressure cooker! If you do not already own one, I strongly recommend that you buy one. There are now various variants, with different capacities, at decent prices. For example, on emag, but you can also find it in hypermarkets, at dedicated districts.
I'll tell you a tip: you can boil a larger amount of pipettes and hearts and freeze them in portions. Then just take out a portion, from which you prepare the stew. This way, you save time for future times.

  • 600 g pipote and chicken hearts
  • 2 medium-sized onions
  • salt, spices, bay leaf
  • greenery, optional

Pipettes and hearts are cleaned of clots and skin, if necessary, washed well and drained. Boil in a pressure cooker with salt, 1 onion and bay leaf, and enough water to contain them. From the moment the valve is raised, turn on the heat and keep for about 25 minutes. After the time has elapsed, turn off the heat and wait until the pressure drops, only then will the lid of the pot open. Be careful not to burn yourself with hot steam. If you do not have a pot of this, cook them on the stove, over low heat, until they penetrate (about 1.5-2 hours).

Strain the peppers and hearts (use the soup for a soup), and after they cool a bit, cut them into smaller pieces (hearts in 2, pipettes in 3-4).

In a deep, wok-type pan, heat the olive oil, in which lightly fry the julienned onion. Add the meat, keep it on the fire for another 2-3 minutes, stirring. Season to taste. I like to put hot peppers. Then add the chopped greens and turn off the heat.

The stew can be served immediately, but it is good and cold. Because it is made with olive oil, it does not grind.

TOTAL: 690 grams, 874.8 calories, 94.8 proteins, 49.6 lipids, 7.7 carbohydrates, 1 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Heart and pepper stew with cream and garlic

Many try, few succeed - the food of hearts and pipettes is the endurance test of any housewife. I admit, I walked around them for a long time, remembering with horror the moment of cleaning and skinning, of which only a handful of meat remained. But, as he was skilled, the years passed, and the experience gained after the culinary failures brought me to this stage of life, in which I, anti-talent in the kitchen, tell you how to cook the best stew of hearts and pipettes. chicken.


And not anyway, but boiled for 2 and a half hours in its own juice, in wine, then in the sauce formed with bay leaves, and drained at the end with a delicious sauce of cream, garlic and greens.

I recommend you try the recipe on a weekend, because it takes some time and plenty of garlic is not exactly friendly with socializing.

Here are the ingredients and how to prepare a dish of fragrant and tender hearts and peppers to melt in your mouth!

Preparation time: 15 minutes

Cooking time: 2.5 hours

Ingredient:

  • 800 grams of hearts and pipettes
  • 200 ml of semi-sweet or semi-dry wine, white or pink
  • 2 white onions
  • 50 grams of butter
  • 4-5 bay leaves
  • 300 ml of water
  • 200 ml cooking cream 30% fat (or 15%, if you are bad with cholesterol)
  • a yolk
  • half a bunch of dill
  • half a bunch of parsley
  • salt, white pepper - to taste
  • 8 cloves of garlic

Method of preparation:

Wash the pipettes and hearts thoroughly - in the end, make sure you rinse them well so that no traces of blood remain. Cut the pipettes into small pieces and cut the hearts in half lengthwise.

DO NOT remove the hard skin of the pipettes! At first glance, it looks inedible, but as it boils, it will become soft. If you butcher the pipettes in the same way, trying to get only the meat, you waste a lot of them and it's a shame. Plus you're unnecessarily struggling to do that for a good few minutes.

Once thoroughly washed and cut, the organs are placed on an absorbent napkin (even 3-4).

Meanwhile, cut the onion - julienne or diced, as you like. Melt the butter in a double-walled pot.

Add the onion to the melted butter, salt to taste and let it soften over medium heat, stirring occasionally.

When the onion is ready, add the hearts and pipettes to the pot, mix well and let it simmer. The organs will leave a lot of water. I left them on the fire for about 30 minutes, until almost all the liquid evaporated. But be careful, mix well all this time.

Quench with 200 ml of wine, mix well and wait for the liquid to evaporate again, about 30 minutes.

When there is liquid left about a finger and all the contents are bubbling, it's time to add water - I put 2 cups of hot water. Put the bay leaves, then turn the heat to low, leave the pot half-covered and wait… At least an hour and a half. All the while, mix well.

Meanwhile, break an egg into a bowl, separate the yolk and mix it with the liquid cream. Press the garlic and add it to the cream sauce. You can add greens - dill and parsley - either now, in the sauce, or after you turn off the heat. I chose the first option.

After an hour and a half, check a piece of heart and a piece of pipot if they are soft and add more water during boiling if they are not well cooked. At the end, increase the heat, add the mixture of cream, garlic, egg yolk and greens. Season with salt and pepper, mix well and bring to a boil, then turn off the heat.

The dish can also be prepared with tomato sauce, but not long ago I enjoyed a generous portion of marinated meatballs - which you can see here - so I preferred to try the cream version. It best fits a polenta.

I wish you good luck and I can't wait to find out how you cook this dish!


Chicken pipette stew

Chicken breasts can be boiled, stewed or fried.

Ingredients

  • 1 kg pipote and chicken hearts
  • 4 onions
  • a red bell pepper
  • a green bell pepper
  • 250 ml of tomato juice
  • a bay leaf
  • paprika
  • salt
  • pepper
  • parsley
  • 50 ml oil

Method of preparation

Wash the pipettes and hearts well and boil them in cold water with a pinch of salt.

Remove the foam that forms.

We clean the onion, wash it and cut it into scales. We clean the peppers, wash them and cut them into cubes.

When the pipettes are half cooked, we take them out and let them drain. We will use the resulting soup in the stew.

Heat the oil in a saucepan and add the onion. When the onions are soft, add the pipettes and cook for a few minutes together. Add the pepper, mix and add the bay leaf, paprika and pepper.

Pour the soup and tomato juice to cover the pipettes and put the pan in the preheated oven for about 20 minutes, until the soup decreases and the sauce thickens.


Pipote dishes and hearts: recipes you should try

Good things are said to be illegal, immoral or fattening. Fortunately, this principle does not apply to delicious pipote and heart dishes, dishes that Romanians have grown up with and that they constantly consume.

Some of the most delicious dishes are made from organs: terrines, pies, mousses and more. These goodies, which some have forgotten, are also enthroned in the menus of Michelin-starred restaurants: bullies, lures, brains, liver.

All organs are edible and, in the past, nothing was wasted when an animal was slaughtered. Romanians have in their gastronomy a lot of such dishes, from the food of pipotes and hearts, to caltaboşi, leprosy, fried liver, brain bread, tongue with olives, belly soup.

The most consumed organs come from chicken, but those of turkey, pork and beef are also the main ingredients in many dishes.

The organs are very nutritious and sometimes contain more nutrients than meat. They have a high iron content, are rich in vitamin B and minerals such as magnesium, selenium and zinc. They are also an excellent source of protein. Animal proteins provide all nine essential amino acids for the body.

The organs are much more satiated, eliminating for a longer period the feeling of hunger. In addition, they are cheaper than many other types of meat.

Chicken livers, as well as various pipote and heart dishes, are among the dishes that many of us grew up with. Whether it's the stew with pipote and hearts, the sour soup with borscht, the creamy ciulamau or the pie with pipote and hearts, all these can still be found on our tables today. And to take full advantage of the qualities of chicken organs, and their wonderful taste, prepare a simple and tasty dish of pipote and hearts.


& # 8211 2 cups rice
& # 8211 1 kg of pipettes mixed with chicken hearts
& # 8211 4 onions
& # 8211 3 carrots
& # 8211 2 peppers
& # 8211 4 cubes of Maggi Chicken Taste
& # 8211 salt and pepper to taste
& # 8211 patrunjel.

Wash the pipettes and hearts, boil them in 4 liters of water, remove the foam then add the Maggi cubes and let them boil together.
While the meat is boiling, wash the vegetables, clean them and then cut the pepper into cubes, grate the carrot and finely chop the onion. Prepare the parsley, washing and chopping finely.
Measure 2 cups of rice, clean it of impurities, wash in 3-4 waters.
When the pipettes and hearts have boiled, remove them from the water and let them drain a little, then fry the pipettes in hot oil.
Cook the onion, then add the grated carrot and diced pepper. When they are all hardened, add the rice, stirring for 5 minutes with a wooden spoon, to harden it and leave the whole grain. Then add a cup of water in which they boiled the pipettes together with the hearts (using the same cup with which the rice was measured), until it reaches 7 cups. Add salt and pepper to taste. When the rice is almost cooked, add the parsley, pipot and chicken hearts, mix, then cover perfectly with a lid and a few tablecloths, so that the rice continues to swell and absorb all the juice.

Serve hot, along with pickles.

Try this VIDEO recipe too


Stew of pipettes and hearts

Gaby_gabytza sent a wonderful recipe to our Contest: Stew of hearts and hearts. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

ingredients

1 casserole pipote and hearts
2 onions
5 cloves garlic
1 teaspoon honey
100 ml of tomato juice
1 tablespoon tomato paste
salt
pepper
basil

Method of preparation

We clean the pipettes and the hearts and wash them well. Peel the onion and garlic. Put a little oil in a pan and sauté the onion until it becomes transparent and add the chopped garlic and meat. Let it harden a little together and then add the tomato juice, tomato paste and enough water to cover. Let it boil over low heat. When the meat is ready, add the honey, basil, salt and pepper to taste and leave for about 2 minutes on the fire.


Video: HD2137 - Philips All-in-One Pressure Cooker - How to Use (December 2021).