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Donut paste with kapia

Donut paste with kapia

Every year I prepared a little donut paste for the winter. The other day, my mother went to a friend's house and said that she makes donut paste with kapia and that it comes out very good. I said to try it too because I hadn't done it yet and the winter is so good in stews, sauces, soups and many other dishes. I'm very excited about what came out.

  • 3.5 kg gogosari
  • 1.5 capsicum
  • 2 tablespoons grated salt
  • 2 teaspoons ground pepper
  • aspirin (1 to 3 jars)

Servings: 14

Preparation time: less than 60 minutes

RECIPE PREPARATION Pasta with kapia donuts:

Wash a few bottles of Prigat if you have small jars of hot water, then drain them upside down on a clean kitchen towel.

We wash the donuts and kapia peppers well under running water.

We cut them in half and clean them of all seeds.

We cut the right pieces and then we put them on the robot and make the paste, one by one.

Mix the pasta with salt, pepper and turn them well.

We place this paste in clean jars, but do not put them full.

We grind one aspirin at a time and from a crushed aspirin we put 3 borane on top.

We screw them well with their lids, wrap them in paper and place them in a pan.

Put enough water to cover them 3/4 and put a kitchen towel on top.

We put them on the fire to sterilize.

From the moment the water starts to boil, we leave them for 25-30 minutes.

When they are ready, take them hot out of the pan and wrap them in a blanket and leave them until the next day when they are cold and put them in a cool place.

From this quantity I got 5 bottles of Prigat and 8-9 jars of 375 ml.

You can give up aspirin if you put a little paste in the pan, but as I put it raw, I was afraid it wouldn't hold.

Cut the donuts into thin slices. Separately, boil the oil with the sugar (or honey), vinegar, tomato paste, salt, pepper and bay leaves. When it starts to boil, the donuts are introduced. Boil for 25 minutes, until it reaches the consistency of zacusca. Put the hot composition in jars, put the lids and put under a blanket until the next day.

I boiled the oil with honey, vinegar, tomato paste, salt, ground pepper, bay leaf and allspice berries. When it started to boil, I added the donuts and stirred, leaving to boil.

I let it boil for about an hour until it looks like a zacusca. Stir occasionally.

I put it on a plate to give you a better idea of ​​what it looks like.

I put the hot appetizer in jars, I covered them with a blanket and let them cool until the next day.

My conclusion? it is a very easy to make and tasty appetizer. But I don't like that the skin of the donut feels when you eat it (if you eat it empty, like me) and my donuts are a bit green, it feels a bit bitter. I will do it next fall, but with baked donuts (ie on the plate) and of course as red as possible.

Ingredients Donuts in mustard sauce

2.5 kg gogosari
250 gr mustard
250 ml vinegar (white wine I put)
250 ml oil
250 gr sugar
1/2 teaspoon turmeric (optional for color)
3 was dafin
1 teaspoon black peppercorns
pickle salt (about 2 tablespoons)

Servings: 4 jars of 800 ml

Preparation Donuts in mustard sauce

  1. Clean the donuts. Cut into slices.
  2. In a larger saucepan, boil the oil, vinegar, sugar, mustard, turmeric, bay leaves and pepper. Boil for 5 minutes, until you see that it is homogeneous and an idea has thickened.
  3. Add the donuts and salt and mix well. It may seem like too little donut sauce, but it's okay. Put the lid on the pan and simmer over medium heat for 10 minutes, stirring occasionally.
  4. Lift the lid and let it boil for another 5-10 minutes, until the donuts drop, so that the sauce almost covers them (see picture 2).
  5. Straighten the salt sauce and let it boil for another minute.
  6. Put the donuts with sauce in sterilized jars. Thread the caps tightly. Turn the jars upside down (to sit on the lid) and leave for 10 minutes. to be empty. Put the still hot jars under a duvet and let it cool like this overnight (dry dunst).
  7. Keep in a cool place.

2. The donuts went down to boil

Capia pepper paste with tomatoes

This capsicum paste with tomatoes is a simple recipe, without preservatives but with a special taste. Not to mention the flavor! I use it mostly for soups but also for other suitable foods.


The quantities are indicative. Don't get me wrong if you put more or less tomatoes.

& # 8211 8 kg capsicum or donuts

& # 8211 2-3 tablespoons salt (to taste)

Method of preparation:

In order for the cooking time to be short, it would be good to put the tomatoes in the machine at least 6 hours before preparing the pasta. Thus, the composition will decant and we will be able to extract the water that is left at the bottom of the vessel with the help of a wine hose. The coarse part will remain and thus the cooking time will decrease.

Tomatoes washed and cut in halves or quarters, are given through the tomato mincer.

The peppers are washed, cleaned of stalks and seeds, cut into strips and passed through a mincer or robot.

Put the peppers together with the tomato juice on the fire, in a kettle or a double-bottomed saucepan and boil until reduced by half, leaving a thick paste. Foam whenever needed.

When it is almost ready, add salt and sugar and boil for a few more minutes (10 minutes).

Extinguish the fire and put the pasta in jars (washed and sterilized beforehand). Screw on the lids and turn the jars upside down. Cover with a blanket and leave until the next day when they can be moved to the pantry, cellar, basement & # 8230..somewhere in a ventilated place.

If you want to be sure that the jars will stay without problems in the winter, without fermenting, you can sterilize them for 30 minutes from the moment the water starts to boil.

If you want an even finer consistency, you can go through the composition several times with a manual blender. From this pasta you can make different sauces by adding garlic, hot peppers, spices, etc.

Rocsy Ciobanu My name is Roxana and I am a Sagittarius, having a passion for cooking. As a child, I used to sit next to my mother and my aunts when they were preparing something and I followed them very carefully. As the years went by, I started to put my hands among the dishes, ingredients and cook simple food, so for a start. Then slowly, slowly I started with more complicated and delicious things, at least I think so. I like to prepare almost anything, but I have a great affinity for sweets. I am a simple girl, I like to experiment, to complete what I set out to do, but especially I like to pamper my loved ones. I placed the first culinary posts on the pages of the site. It is and will remain my favorite site where I made dear friends, I found the most wonderful recipes and always, in that place, you find your smile and good mood. View my full profile

Donut paste with kapia - Recipes

Hello, the symptoms present on plants are specific to the attack of pests (for example: thrips). Thus, it is recommended to carry out a treatment with an insecticide such as Vertimec 1.8 EC, 10 ml, in a dose of 10 ml / 10 L water, applied by foliar spray.
In addition, for monitoring and capturing potential pests, it is recommended to use an adhesive trap such as the Interior Insect Adhesive Trap and the Farbpapier Garden. Pests are attracted to the color of the paper and stick to the special adhesive.
To stimulate healthy growth, it is recommended to periodically administer an organic fertilizer, specially formulated for the nutritional requirements of vegetables: Organic Vegetable Fertilizer Gemusezauber, 350 ml.
At the same time, it is recommended to carry out preventive treatments in vegetation. To choose the right products, depending on the phenophase, you can consult the following treatment program: Peppers - Treatment program.
Also, for a proper development of the donuts, it is important to respect the specific environmental and care requirements, detailed in our article (Pepper, information about the culture technology).

Harissa / Hot Pepper Paste & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Harissa is a hot pepper paste which is prepared in the North African area, especially in Tunisia, Morocco and Algeria. Honestly, it's the first time I've prepared Harissa's recipe. So far I have limited myself to buying it, especially since my husband consumes it quite often and he really likes it as a spicy sauce with mayonnaise. At first I made supplies from Morocco, and then I was lucky to find it in Romania.

This year, however, I had the courage to prepare the harissa recipe at home, especially since my husband found some beautiful and fresh Romanian hot peppers in the market. I looked for Moroccan, Tunisian and Algerian recipes to see the differences between them and of course I made my own recipe so that it would be to our taste, especially mine that I do not eat very quickly. I also added kapia peppers to the recipe, which should be taken quickly from the others. Of course you can only put hot peppers, without problems. I really liked the combination of the two types of peppers.

You have to be very careful when cleaning the hot pepper. If you are brave (not like me) you can simply chop the peppers without removing the seeds and ribs, but be prepared to get an extremely quick harissa. I removed the seeds and ribs, but I used gloves for this operation because I assure you that if you do not use them they will sting your hands so hard that you will think they have caught fire. I tell you this from experience. Otherwise, the recipe is extremely simple and easy to prepare. Crush everything very well and boil the mixture obtained until it thickens enough.

The result should be a thick, spicy paste that you put hot in sterilized jars, and on top add a drizzle of olive oil to keep the air away to make sure the paste doesn't spoil in the winter. What can harissa be consumed with? The correct answer would be: with anything! It is very good as such, along with grilled or baked meat, it is excellent mixed with mayonnaise or yogurt for a spicy sauce or it can be added in different dishes for a slightly spicy taste. We adore her and I hope so do you!

Kapia & # 8211 pepper paste excellent for sauces and soups

Kapia pepper paste is very easy to prepare. It has a very pleasant color and gives a good taste to the food. It can be added to soups, goulash, sauces, etc.


Method of preparation:

Cut the kapia peppers in half and remove the seeds. Rinse them well, then pass them through a mincer. You can even use a food processor to make it easier for you. Add hot peppers to taste.

Add the salt to the obtained pepper paste and mix well. Leave the kapia pepper paste aside for 1-2 hours. During this time the salt will dissolve.

After about 2 hours, mix again and pour the paste into clean, dry jars. Close the jars and put them in a cool place.

Because pepper paste contains a large amount of salt, it will be good even after a few months. Of course, that's if you don't open the jar before.

I recommend you try the following recipe. It is just as simple and delicious.

You need:

  • 1 teaspoon sugar
  • kapia pepper (as long as it fits in a jar)
  • 250 ml water, 6 cloves garlic
  • 50 ml olive oil
  • A pinch of salt

Method of preparation:

Peel the garlic cloves and cut them into thin slices. Pour the caramel oil into a pan, and when it heats up, cook the garlic.

Cut the kapia peppers in half, remove the seeds, rinse them and cut them into small pieces.

Add the kapia peppers to the garlic pan. Then pour the water into the pan. Add salt and sugar and mix well. Then take the mixture of kapia pepper and garlic from the heat and transfer it to a blender.

Mix well until you get a thick paste. Put the kapia pepper paste in the jar. Good appetite and increase cooking!

Vegetable pasta, perfect for wrap and sandwich

Whoever invented spreads & # 8211 also known as pastries & # 8211 did well. Vegetable pasta is very tasty, has beneficial properties for health, is easy to combine and eat at any meal, at any time of day. When hunger beats patience, you can eat simple vegetable pasta, on bread, with something nearby (tofu cheese, olives, greens or fresh vegetables). Or, if time does not press you, you can use them in lightly processed dishes. In other words, if you have them in the pantry or in the fridge, you are saved, because you can quickly make all kinds of combinations - just have ideas, and if you don't have them, we'll give them to you :).

Chef Daniela Dan, who specializes in vegan and vegetarian cuisine, gives us two recipe ideas that integrate Sano Vita spreads. All that remains to be done is to choose your favorite option (red lentils: classic, red peppers or hot peppers or beans - with tomatoes and onions, with peppers and tarragon), get to work and then enjoy the taste.

Video: Miniature Doughnut Tutorial, PInk and Brown Doughnut Collection (January 2022).