New recipes

Light chicken fillets

Light chicken fillets

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We prepare the composition for the filling:

add to the minced chicken: chopped onion (slightly hardened and with paprika), egg, rice, finely chopped mushrooms, finely chopped carrots, salt and pepper.

We wash the cabbage leaves, drain the water and start preparing the sauerkraut.

Chop a few cabbage leaves to put on the bottom of the pot but also on top of the sauerkraut. On the bottom of the pot we put homemade oil or lard, chopped cabbage and a chopped onion. Place the sauerkraut as close to each other as possible and finally add the chopped cabbage, broth, thyme, dried dill and enough water to cover the sauerkraut (add water each time the level drops).

We cook them on low heat for about 3 hours.

Light chicken sausages - Recipes

How are Safir chicken products made?

The Safir group of companies is the only meat producer in Romania that launches a documentary film such as "How is it made?" in 2020 with information of interest for the current requirements of consumers in search of natural and healthy poultry meat.

The films broadcast on Discovery Romania were made on the farms of the Safir Group of companies, farms where chickens are raised with a slow growth, in the slaughterhouse and the Group's Preparation Factory. We have arms and gates always open to true partnerships, and our products are obtained honestly, without detours.



On the occasion of the 29th anniversary of activity in the poultry meat industry in Romania, the films were found in the Discovery Channel Romania program schedule, being broadcast for a month.

Find Safir poultry products anywhere

from Romania, in our manufacturer stores in Vaslui county and in partner stores!


Sapphire is a 100% Romanian family business, with tradition, an important player on the poultry market in Romania.

The high quality of the meat products Deliciousul de Vaslui, Zdravăn Moldovenesc and Fomică is guaranteed by the value chain - from raising chickens on own farms, feeding with controlled recipes, Safir slaughterhouse and Factory of preparations with state-of-the-art technology, to distribution on the shelf in optimal temperature conditions - to ensure a high level of protection of consumer health.

The poultry meat products of the Safir Group of companies are present through the Deliciosul de Vaslui, Zdravăn Moldovenesc and Fomică brands in the major retail chains in Romania, and part of the production is exported.

The chickens on our farms are raised with clean hands and healthy values. In all our activity in the poultry industry we have been guided by the values ​​that define us, one of the most important being transparency.

More information about our activity and the brands we are proud of, but also more movie frames can be found on our channels:

& copy Copyright 2012 - 2021 Sapphire. All rights reserved Designed by Artvertising

  • for 24 pieces, about the size of a walnut
  • 300 g chicken breast minced
  • 1 small onion
  • 1-2 cloves of garlic
  • 1 large potato (230 g)
  • 1 or
  • 2 tablespoons breadcrumbs
  • fresh parsley
  • freshly ground salt and pepper

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Chicken sarmalute in vine leaf

For some time now, my little boy has tasted traditional sarmalute. And since the ones with pork are not really a good option, being more "heavy", I chose to make them chicken sausages, meaning something more dietary. I say "something more" because, as you know, maybe the meat-rice combination is not very happy because it is a bit harder to digest. However, the basic rule is not to give up small culinary pleasures completely, but rather to be moderate in what we consume.

From time to time some traditional sarmalute with pork or in the dietary version of chicken sausages they have no way of doing harm. What do you think?

Until I find out your opinion, I think it would be good to write the recipe, although maybe many of you already know it. But I hope that for those who still do not know how to make sarmalute, to have come to their aid by publishing it today.

800 g minced chicken

We prepare the cabbage like this: we take out the back, we put a spoonful of salt and we put it to scald in the hot water with a little vinegar so that it does not crush

Then we open each sheet and cut that thick rib from the spine

We prepare the filling like this: Heat the finely chopped onion in a tablespoon of oil and then leave it to cool. Add the meat, softened rice and spices (salt and pepper). Mix the composition well and start packing the sauerkraut. We place them in a special clay bowl for the sarmale, we add the bay leaves and the thyme and let them simmer until the rice softens. According to preference we can put 2-3 chopped tomatoes or a tablespoon of broth

Serve with polenta and sour cream.

Try this video recipe too

Recent articles

Privacy Overview

Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.

cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.

Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.

Fantastic pita - soft and fluffy "pockets" for food!

1. Prepare the dough: dissolve the crushed yeast in warm water (35-37 ° C). Add sugar, salt and oil. Stir.

2. Gradually add the sifted flour. Mix with a spoon. Once the dough becomes thicker, transfer it to the table sprinkled with flour and continue to knead it with your hands. It must be smooth, homogeneous, soft and non-sticky.

3. Shape the dough into a ball and place it in a deep bowl. Cover with cling film and leave to rise for 60 minutes in a warm place. During leavening, you need to spread it in the form of a thick, rectangular countertop and fold it, overlapping its parallel edges one by one - twice, once every 20 minutes.

4. Divide the leavened dough into 10 pieces weighing 65-67 g. Shape them into balls and place them in a pan greased with a little oil. Cover them with the lid and refrigerate overnight. The next day you can bake the pita at any time.

5. Preheat the oven to 250 ° C (bottom-up program, without convection) - with the baking tray, which must be located on its lower shelf.

6. Working on the table sprinkled with flour, roll out each ball of dough in the form of a round cake, 3-4 mm thick. Be careful that they do not stick to the table - so they will not stick to the hot tray later.

7. Carefully transfer the pancakes to the hot tray, using a wide spatula. Bake 3 pita at a time.

8. Bake the pita for about 3-4 minutes in the preheated oven to 250 ° C‌. They start to swell from the first minute.

9. Remove the pits from the oven, leaving the tray in it. Put them in the pans and cover them with lids. Let them steam.

10.After steaming, the pitches become soft and elastic. If you want, you can freeze them, and when you want to eat them, defrost them and heat them.

11.Cut a small portion of the pita and fill it with what you like.

12. You can fill the pits with whatever you have in the fridge. Here are some examples:

-white cabbage salad with cucumbers and greens

-chicken or turkey schnitzel with tomatoes, lettuce, onion and mayonnaise or other sauce

Chicken sausages

Chop the chicken legs with a mincer. Add the salt, chopped chicken or bone broth, ground pepper, thyme, thyme, granulated garlic to the minced chicken. Mix the meat composition by hand for about 10 minutes, during which time the meat will bind, the salt will dissolve and the flavors will mix well.

With the help of a sausage tulum, fill the intestines with the meat composition, tighten the ends depending on how long you want them to be, then place the sausages in a dry and cold place, protected from moisture. You can put them on the balcony overnight, then put them in the freezer until served, or they can be cooked fresh according to everyone's preference.

If you want to eat them as a sausage, immediately after filling they can be boiled in salted water and bay leaves for about 2 hours, then left to dry and after they have cooled completely they can be sliced ​​and served.

Chicken sausages are juicy, ideal to be fried, baked or grilled.

# 4 Bell peppers with br & acircnz & # 259

You probably already know the version of fat peppers and cut them into quarters and fill them with soft cow dung. What you don't know is that if you cook it on the grill for a maximum of 4 minutes, it will be delicious, and the cheese will change a little in taste.

Especially the little ones like this type of garnish, so much so that they can even prefer it to steaks. & Icircn & # 539elegem de ce.

Similar recipes:

Sarmale with chicken in cabbage leaves

Sarmale with chicken in sauerkraut leaves, prepared with smoked ribs and tomato paste, seasoned with paprika and thyme

Chicken sarmale

Recipe for chicken sarmale in cabbage leaves, with rice and onions, seasoned with thyme, paprika and pepper

Sarmale with rice in beef leaves

Sarmale with rice in beef leaves served with yogurt on top and seasoned with green dill

Chicken breast stuffed with mushrooms

Chicken breast recipe stuffed with mushrooms, carrots and onions, served on leek sauce and white wine