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Shut up and swallow!

Shut up and swallow!

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polenta :Boil water with salt and butter in a saucepan; Leave it until the water starts to boil, turn on the low heat, add slowly, slowly the corn, mixing well with a whisk; When it starts to harden, we take it off the fire;

smoked :Cut the caltabos and sausage pieces into slices, put them in a frying pan with hot oil and fry them on a kitchen napkin; Grate the cheese or tear it into pieces by hand; Put the egg to fry, turn on both sides and season with salt; We put in a bowl a layer of polenta, a layer of sausage, polenta, egg (we cut the pieces), caltabos and cheese and then another layer of polenta!

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Shut up and swallow / Polished in layers & # 8211 video recipe

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

Recipe of shut up and swallow or by polished in layers it is wonderful for all polenta lovers. In our house, the polenta was always a place of honor. Dad just loves polenta, so he kept doing it to us, at least once a week. I don't praise him, but my father makes the best polenta I've ever eaten. There is no barbecue without having a steaming polenta on the table. And in my country, my grandmother made us this wonderful dish. Chicken brine with polenta it was indispensable, along with sheep's cheese. Why the best foods are the ones that remind us of childhood, so is this recipe.

For this taco and swallow recipe I used the set of non-stick pans Tefal Ingenio. They have a detachable handle and can be used both on the hob and in the oven or even in the refrigerator. The handle is of very good quality and withstands a weight of up to 10 kg. I have been using Tefal pans for many years and I love the Ingenio ones. The good part is that with the detachable handle the pans can be stored in each other, taking up very little space. Moreover, I like that I can put them in the oven, so I don't need to transfer food to another bowl.

It is very easy to do polished in layers. Of course you need polenta. To be tastier, I boiled the polenta in milk and at the end I added sour cream. For the other layers I used cheese and smoked meat. For the cheese, I used Telemea cheese and sweet cheese. This way the cheese will not be too salty, and the taste will be perfect. For smoking I used raw-dried turkey pastrami. I like it because it's tasty and not fat at all. Instead, it has that smoky taste that goes very well with polenta. Of course you can also use smoked sausages or other types of smoked meats.

After you have prepared the polenta and the rest of the ingredients, all you have to do is put them all in layers. It is very important to move fast. The polenta thickens as it cools, so you have to put it warm in the bowl and level it nicely. If you want, you can add between layers and boiled eggs and exclude the ones above. Layered polenta is served hot with sour cream. It can be eaten simply as such or with your favorite dish. If you want to see another dish made in Tefal Ingenio pans, I invite you to follow my recipe for eggplant bite.


Make the polenta hurried with milk, when it is cooked add the butter, mix until it melts, add the sour cream and mix again. Pour on a large plate, make a hole in the middle, break whole eggs, put in the oven and harden a little. "

Source: Modern kitchen, Maria General Dobrescu, east. 1934

  • 500 g Malay
  • 500 ml of milk
  • 100 g butter
  • 500 g sour cream
  • a little salt
  • 6 pieces of eggs

Make a polenta with milk, butter, a little salt and sour cream

Pour the polenta into an oven tray or into small molds (one serving)

With the help of a spoon, make a hole in the center of the polenta and break all the eggs, as for the stitches, one next to the other (if it is a larger shape in which I put the whole polenta) or one egg in each tray (if put polenta in small forms of 1 serving)

Put in the oven and leave until the eggs are ready (softer or harder to taste)

It is possible to need some more water when we make polenta (I used ground corn in the house and I had to add 1 cup of water)
A very good snack!
My rating: 5 out of 5 stars!

How to prepare "SILENCE AND SWALLOW"

250 grams of Malay
half a liter of milk
half a liter of water
4 eggs
50 grams of butter
200 grams of sour cream
200 grams of telemea
200 grams of cheese
6 pieces of smoked sausages
100 grams of fresh bacon

What should you do:

& # 8220Boil water and milk, mix, add salt and bring to the boil. When it starts to boil, sprinkle a handful of corn in the water, but we must mix it with a whisk or a wooden spoon very well, so as not to become lumpy. Let it boil for a few minutes over medium heat, stirring constantly. When the preparation has thickened, add the sifted and the rest of the corn, little by little. The fire must not be strong and must be stirred continuously. When the polenta is almost ready, the cream is incorporated & # 8221, explains Doina Popescu from Targu-Jiu, according to
The preparation should have a softer consistency. After removing from the heat, put half of the polenta in a heat-resistant dish that has been previously greased with butter.

& # 8220Put the grated telemeau, sliced ​​sausages and fried bacon over the polenta layer. Put another layer of polenta in which you make some spoons with a spoon and in which you put butter, whole eggs and grated cheese. Whoever wants can put several layers of polenta. Put the dish in the oven until the eggs are done and the cheese is slightly browned & # 8221.

Many interesting old recipes can be found in the books in Bucătărescu Collection!

Pack of books Bucătărescu I only 70 lei & # 8211 7 titles!

Bring the water and milk to a boil, then sprinkle with salt and bring to the boil. When the mixture starts to boil, sprinkle a handful or two of cornstarch, then mix well with a whisk or a wooden spoon so that no lumps form.

Let it boil for a few minutes, over medium heat, stirring all the time. When the composition has thickened, add the rest of the cornmeal in the rain, little by little. The fire does not have to be strong and it is essential to stir constantly. When the polenta is almost ready, we can add the cream, it is important that the preparation has a softer consistency.

Separately, fry for 5-6 minutes in a pan in which I heated a tablespoon of oil, sliced ​​sausages and pieces of bacon.
We put half of the polenta in a heat-resistant dish, which has been previously greased with butter, and over the layer of polenta we put the grated telemeau, the sliced ​​sausages and the bacon ready to be browned.

Over the layer of telemea and smoked we place another layer of polenta, in which we make four "nests" or depressions with a spoon or a polish, in which we put the butter, we break an egg in each place, then we sprinkle the grated cheese. Place the dish in the oven until the eggs are done and the cheese on top is nicely browned.

Of course, depending on the number of people, we can put more layers or "blankets" of polenta, provided we increase the amount of ingredients.

Shut up and swallow as if greased with a glass of brandy or brandy next to it. Good appetite!


The recipe for & # 8220Shut up and swallow & # 8221 is actually polished in layers, one of the dishes very appreciated by Romanians. It is a traditional recipe, specially prepared to support the local culinary culture in the project close to my soul. initiated by Selgros.

In my family, polenta is eaten at least once a week. It often accompanies fried fish, sarmalele, I turn it into polenta balls or even simpler we choose the polenta version with cheese and sour cream. My father-in-law eats polenta only with milk or yogurt, and my husband does not conceive of eating any kind of polenta without a little cream.

When I was very young I didn't like polenta. But, in my first school vacation, I was going to completely change my mind. Before 1989, there was not much bread in the villages. We, in Bucharest, had no ration, no problems in supplying ourselves with bread, maybe also because our block was right across from the bread factory. Well, during the 3-month long vacation spent in the country in the Vrancea area, my uncle and aunt did not have bread every day, so they often prepared polenta. On the first day I didn't eat anything. As a spoiled child I would ask for bread and explain to everyone that I don't want to taste that yellow thing. The next day I gave it a try and I found that it is not so bad in taste, but we are still in position hoping that bread will arrive at the store in the village. I made my way to the store a few times that day. Not to mention the supply, the store was closed, with the lock on the door, so the next day I accepted the polenta without comment, and by the end of the holiday it had already entered my menu and I was asking & # 8220the shepherd's cake& # 8221 & # 8211 my aunt's version of polenta boiled with water and salt, in layers with several kinds of cheese and the same nesting eggs as those in this recipe. I think he said that just to convince me to eat polenta.

The other day we were looking for special recipes from the Brasov area & # 8211 Fagaras and we found this recipe in Radu Anton Roman's book & # 8220Romanian dishes, wines and customs & # 8221. He was born in the Fagaras area, so he had a weakness for the & # 8220tac and swallow & # 8221 recipe, about which he wrote: & # 8220The famous and magnificent Transylvanian copture, spread especially in the southern countries, Barsei, Fagaras, Amlas, Hateg & # 8211 is a centuries-old masterpiece. & # 8221

Layered cheese polenta, in which they nest and some eggs, is tasty, economical, filling and goes great on cold days with a piece of fried bacon next to it. This recipe is old, but it has been kept in its shape to this day, as proof of good taste.

The cheese proposed by Radu Anton Roman to prepare & # 8220tac and swallow & # 8221 is a less salty cheese, but we can also use bellows cheese, sheep's cheese (especially the kneaded one and kept over the winter in a jar or freezer), cheese, any cheese we have at hand and we like it.

The polenta used in the recipe & # 8220tac and swallow & # 8221 is not the classic one boiled in salted water, the corn will be boiled in milk with sour cream and salt, which will give it a better taste.

Satisfied and good not to leave anything on the plate, we make sure to eat it hot. And Radu Anton Roman also says: & # 8220Only a prefript apple brandy from Sinca Fagarasului, a brandy turned by Pui-Hateg or a burnt one by Belis are due to an honorable polenta & # 8230 & # 8221

And, because I was telling you that we like polenta, I'm leaving you my collection of polenta recipes here.

Now I let you see how easy it is to prepare:


250 g less salted telemea

We prepare a softer polenta from corn, milk and cream.

Grease a heat-resistant dish with 50 g butter and put half of the polenta, smoothing it as best we can.

Put 100 g of butter, spread it, then sprinkle two thirds of the amount of cheese.

We spread the second layer of polenta and make holes in which eggs will nest nicely. Put the rest of the cheese and a piece of butter on each egg.

Bake in a preheated oven at 180 ° C until the egg whites harden.

I fried a little smoked bacon separately, because any Transylvanian house has a piece of bacon in the fridge / freezer. And I put a little word, then I sprinkled a thread of sweet paprika, to be more on my husband's soul. I left the sour cream in a cup. I wouldn't put anything on him, he was so good

Romanian recipe: Shut up and swallow

ingredients: corn & # 8211 1 kg, butter - 250 g, milk - 2 l, smoked cheese - 300 g, bellows cheese & # 8211 300 g, sausages & # 8211 500 g, eggs & # 8211 6 pcs, mozzarella & # 8211 8211 300 g, cream - 900 ml.

Method of preparation: Boil the cornmeal in milk, as follows: boil the milk and gradually add the cornstarch, stirring constantly so that it does not smoke. Add a packet of butter.

Meanwhile, fry the sausages with cheese and potatoes, cut into slices.

Take the cauldron of polenta boiled in milk and turn it ¾ from polenta into a bowl. Place the crushed bellows cheese and grated cheese on the large grater over the remaining polenta in the cauldron, then add the sausages and french fries. Break two eggs to coagulate the layers and grease everything with a layer of cream.

Prepare 2 more layers of polenta, over each adding cheese, grated cheese, sausages, french fries, eggs and sour cream.

Finish with a layer of polenta, smooth well and put the pot in the oven until the polenta is browned.

Pour the kettle into a pan, grate the cheese on top and leave it in the oven for a few more minutes, until the cheese melts and browns.

How to serve: Cut into slices (as on a cake) and serve with a glass of red wine.

The recipe is part of the 2nd edition of the culinary education program "50 weeks in the kitchens of the world" € program run by the public relations agency, Russenart Communications, between February - ・ December 2015. In March we promote Romanian fusion cuisine and the partner restaurant of the project is Symphony Romanian Fusion.

The Romanian recipe "Shut up and swallow" was offered and prepared by Symphony Romanian Fusion and can be tasted daily at the Romanian restaurant in Str. Mihai Eminescu, no. 188, Sector 2, Bucharest.

Video: Joe Letz cam Shut up and swallow (July 2022).


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