![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNW9QYuTdp0l09tAx-Guv9ToS6tFoTf7u0kfme1dsz1DyojKuMzyN5KVwH2NdnzhDa6CqW7kQM_fyliwbRgUiMxiUkZqsluvX6rb8GLCPunHX1LDONQs1QER_25I6ZgVDaH-_ogc_z0Z6n/s400/DSC00488.jpg)
Cand am facut, recent, sarmale cu carne de porc, entru ca ma grabeam, am pus umplutura ramasa intr-o forma de copt unsa cu ulei si tapetata cu gris, am uns-o deasupra cu ou batut si am copt-o. A iesit foarte buna, astfel ca, atunci cand voi mai face sarmale sau legume umplute, voi face mai multa umplutura, pentru acest preparat.
Putem face budincute mici, in forme de mufin; avantajul e ca sunt bune si calde, si reci; eu le-am servit reci, ca aperitiv.
Compozitia a fost facuta din carne, ceapa, ulei, un pic de orez, putin marar si apa - sau mai bine o gasiti aici.
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNW9QYuTdp0l09tAx-Guv9ToS6tFoTf7u0kfme1dsz1DyojKuMzyN5KVwH2NdnzhDa6CqW7kQM_fyliwbRgUiMxiUkZqsluvX6rb8GLCPunHX1LDONQs1QER_25I6ZgVDaH-_ogc_z0Z6n/s400/DSC00488.jpg)
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