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Tortellini with mushrooms and bacon

Ingredients:
500 grams tortellini
250 grams bacon, cut in thin strips
250 grams champignon mushrooms, cut in thin slices
400 grams evaporated milk (fresh cream is fatter)
1 big onion
1 tsp onion powder
1/3 cup olive oil
Freshly grounded pepper
Grated cheese, as much as we want.

Preparation:
We cook the tortellini as per the instructions.  We drain and keep aside.  Meanwhile, we have put the olive oil to warm well, we add the sliced onion and saute it till it gets translucent.  Then we add the garlic powder and the sliced mushrooms and we keep stirring till they have given their water.  When they are ready we add the bacon and saute a bit more stirring carefully.  We add the drained tortellini and stir over a medium fire for a little more adding the canned evaporated milk till it gets thick.  We add freshly grounded pepper and stir to have it evenly spread.  We serve with as much grated cheese as we like.

Itadakimasu!

Dix Love,

Re: Leningrad salad

Nice idea!!!  Leeks are only salted and drained, not cooked, right?  Will definitely make it as side dish to grilled fish.

Dix Love,

Re: Leningrad salad

Another one of refreshing and filling salads that are usually made for celebrations here.
We need 2 big leeks, 3 red potatoes, some yellow cheese, mayo, sour cream.

Slice leeks thinly, salt them and leave them to release excess moisture.
Boil potatoes in salted water, when completely cooked, place them in ice water and remove skins (it's easier than peeling uncooked potatoes). Grate them on a cheese grater.
Drain leeks from excess moisture, mix with potatoes, add mayo, sour cream, grate cheese on top, mix everything well, ad salt and pepper to taste.
Very easy and very tasty!

Leningrad salad

Re: Sausage goulash

Check my last recipe, maybe you have something similar too?  We totally love this at home.  I found it online one day I only have these ingredients and since then we have been making once a month.

Dix Love,

Spicy sausages with cabbage

Ingredients:
2 or 3 big spicy sausages, cut in pieces of 10cm
1 fresh cabbage
400 grams canned tomatoes, chopped
1 hot paprika, whole
1 tsp sweet red paprika
1/4 cup olive oil
salt
pepper

Preparation:
In a deep cooking pot, we warm the olive oil well and we fry the sausages.  After they have changed color, we add the cabbage cut in thick pieces (not small as we want the cabbage to 'stand' after it has boiled).  We let the cabbage lose some volume and we add the chopped tomatoes, the whole hot paprika, the sweet paprika and the pepper and we let simmer over low heat until food remains with its oil only.  We serve with red dry wine.

1. Food is tastier when it is spicier so I generally add more hot paprika than the quantity given here.
2. Cabbage will give its juice so no extra water is needed.
3. Be careful with the oil used as sausages contain enough fat.
4. According to what exists in my fridge I can also add thickly slicec onions and some carrots, cut in thick slices.

Itadakimasu!

Dix Love,

Re: Sausage goulash

Oh, I'll have to try with cheese. I usually add shredded cheese, but to other kinds of goulash and paprikaš, those with dumplings or pasta. Thanks for the idea!

Re: Sausage goulash

This is something I often make at home but I did not know it was goulash!
We do add sliced cheese at the bottom of the plate before putting the soup so it melts.
It is always yummies on very cold days.

Dix Love,

Re: Bećarac

Let me know how it turned out and if you like it!

Re: Sausage goulash

Again, this one is very easy to make, and it can be adjusted to your own taste. This is something grandmothers make for their grandchildren, and there are as many recipes as there are loving grandmothers. 

In this case, I sauteed a finely chopped yellow onion in butter until it became translucent. I added two shredded carrots and some ground red pepper. Then about half a kilo of sliced sausages (I used smoked sausages, four different kinds, just what I had in the freezer) and covered it with water. I added a sprig of thyme, a bayleaf and a sprig of rosemary. I peeled five big potatoes and added them in the soup, halved. After they were cooked, I added some tomato passata, and voilà! 

Which reminds me, a kid learning how to cook asked me once if voilà was some kind of cheese and when do we add that. I guess you all know it's French for "there it is!" and the kid made me giggle. 

Have a great day, everyone, and come here if you need some comfort food.