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Put all the ingredients in the bread machine and select the program for the dough, the rosemary and thyme are finely chopped separately each. The dough can also be prepared manually, dissolving in yeast slightly heated water the yeast and sugar, this composition being poured over the flour mixed with salt. Cover with a thin layer of flour and leave for 10 minutes then knead well until the dough takes the desired consistency and at the end add 2 tablespoons of olive oil and knead for another 5 minutes.
Leave it to rise until it doubles in volume, then shape thin sticks, with a length of about 10 cm, which are twisted along their entire length. Grease with milk and sprinkle over them rock salt, on half of them sprinkle finely chopped rosemary and on the other half sprinkle finely chopped thyme.
Put them in the preheated oven at 200 degrees Celsius and let them bake for 10-15 minutes until we see that they take on a golden color. They are crispy and have a special taste from aromatic herbs, they can successfully accompany any soup or steak with vegetables.
Crispy chicken recipes: how to cook crispy chicken and the tastiest recipes for crispy baked chicken, crispy chicken legs, crispy baked chicken breast, crispy baked chicken legs, chicken food, chicken soup, jalfrezi chicken, grilled chicken, chicken soup, stuffed chicken, Indian chicken , Chinese chicken.
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1 piece of pork breast of about 1.5 kg 2 tablespoons sea salt 2 tablespoons sugar 2 tablespoons marinade butcher from pastaidevanilie.ro 2-3 tablespoons soy sauce 2-3 tablespoons worcester sauce 1 tablespoon dried thyme 300 ml wine red 2 tbsp.
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110g white flour 1/2 teaspoon baking soda 1/2 teaspoon salt 280g crispy peanut butter 100g brown sugar 60g powdered sugar 125g unsalted butter at room temperature 1 1/2 tablespoons honey 1 large egg 1 teaspoon vanilla essence 150g.
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Peanut butter cookies
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Sweets, Cakes countertop ingredients: 100g milk chocolate or bitter (I used milk), 100g butter, 120g cornflakes, 100g chopped hazelnuts. cream and garnish ingredients: 8 + 4 sheets of gelatin, 850g peaches, 500ml yogurt with peaches, 3 tablespoons yes.
Rice with creamy and crunchy milk
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Disturbingly Delicious The Wonderful Taste of Life
This week has been very ugly. A gray, oppressively cold and humid weather. You could feel the moisture in your bones, in your soul. Gray clouds hanging over the city created an even more oppressive atmosphere. Lead.
Milan is a gray city of its kind, but when the weather is gloomy, it becomes unbearable. A few days ago it started to rain. It rained. It kept raining. And what to do for a while? From the threshold of the kitchen I could see large drops of rain breaking on the roofs of the neighboring blocks of flats & # 8230scattering clouds carried by the wind & # 8230 and the sound of a scattered bell, wandering from the church steeple across the road against his will, the gray of the city was lost. There was no question of leaving the house. Felix was spinning carelessly, with his back to the window, despite the rain. What to do in such weather. I also had some things to do for the office for Monday, but & # 8230with such a time & # 8230no thought. I felt like at school. Do you remember what it was like when we were students and we had lessons to do on weekends. And was there any good excuse to waste time? That's exactly how I was. I was circling the computer and making up an excuse not to start working: I remembered all sorts of things I hadn't done and needed to do.
But when they were over I had no choice: either work or a plausible excuse to keep me busy for a while. Just, just. I felt like working from home. And what do you think. I felt like polenta. Ha! Yes, polenta! You heard right: POLLUTE! And that's how it all started. Saved by polenta! & # 8230:) & # 8230
I grabbed my sleeve, sent myself to the kitchen and started humming Cassandra Wilson & # 8230 & # 8221I can stand the rain, against my window & # 8230 & # 8221 And as the inspiration hit me, I decided to I make a fragrant polenta with fresh herbs and dried tomatoes. I really like dried tomatoes. I eat them whenever I have the opportunity: in sandwiches, for an aperitif, in risotto, in salty tarts, in bread & # 8230 I don't forgive them. And on second thought, it dawned on me that some gorgonzola would add personality to our fragrant polenta. And that's how some crispy polenta-scented polenta bars were born.
Polenta sticks with sun-dried tomatoes, herbs and gorgonzola
- Total Time: 45 minutes
- Prep Time: 30 minutes
- Cook time: 15 minutes
- Yield: 15 bars
- Rating: 5 stars - based on 1 review (s)
- Wash and chop the herbs. I put a tablespoon of chopped basil, one of thyme and one of rosemary.
- Chop the dried tomatoes (3 tablespoons).
- Bring the water to a boil in a large bowl with the salt.
- When the water starts to boil, add the cornmeal in the rain and stir continuously with a pear-shaped wire, a wooden spoon or, like your grandmother, a saucepan. Boil the polenta over low heat until it thickens and obtain a homogeneous composition. The times differ depending on the type of cornmeal you use. Follow the instructions on the package so as not to fail). I used a cornmeal that doesn't require more than 10 minutes.
- When the polenta is cooked, add the parmesan, butter, pepper and finally the herbs and sun-dried tomatoes. Mix well.
- Turn the polenta over on baking paper greased with a little olive oil in a tray and spread it over the entire surface of the tray (spread it out like a dough) to get a layer of a finger. You can put baking paper on top to make it easier for you to level it.
- Allow the polenta to cool and cut it into equal rectangles (bars about 3 cm)
- Put a triangle of gorgonzola on each bar.
Bake the bars in the oven at 200 ° for about 10'-15 'until they become slightly crispy and the cheese will melt, flooding them with flavor.
They are served hot but are good and cold.
I really liked it cold because the flavors were better defined and felt stronger.
That's because I enjoyed a few while working, that I had no excuse :).
And because the polenta today is the star of the Romanian blogosphere, I invite you to take a look at the other recipes prepared by the bloggers participating in this project.
Polenta sticks with herbs, sun-dried tomatoes and gorgonzola
- 375g cornmeal (corn), - 1.5l water (or as written on the box), - fresh thyme, - fresh basil, - fresh rosemary, - dried tomatoes in oil, - 5 tablespoons grated Parmesan, - 30g butter (you can use olive oil), - 200 g gorgonzola, - salt, - pepper
Difficulty: low | Time: 40 min
Rabbit in a cauldron with rosemary, thyme, sage and lemon
You need a saucepan or a kettle that goes both on the stove and in the oven. The rabbit should be sliced so that you have 4 legs and back pieces.
Peel a lemon, grate it and squeeze the juice. Peel a squash, grate it and slice it. Squeeze a small lemon over the rabbit pieces enough to soften them. Season abundantly with salt and pepper and serve with rosemary and thyme.
Heat the olive oil in a hot saucepan, add the rabbit pieces and the rest of the rosemary and thyme and fry them quickly for about 5 minutes or until the meat is browned in the middle of this process, add the lemon peel, a small cube of butter and sage leaves (which should become crispy).
Add the garlic and fry for another 1 minute to soften, but without browning. Add the white wine, which should sizzle nicely. Put everything in the oven for 10 minutes at 200 ° C / stage 7 on the gas one.
Remove from the oven, add a large cube of butter and grease well. Then let it cool for a few minutes - the wine and butter should give rise to a wonderful sauce. Serve with diced baked potatoes and ripe red onions.
Sausages with baked vegetables, flavored with thyme and rosemary
I know the title sounds a bit strange, because the association between sausages and vegetables is less common - but I tell you that this recipe is an honorable one, every time I prepared it it was very successful!
December is the month in which most sausage dishes are prepared, it is somewhat normal to be like that, because there are many holidays and it is the pork month par excellence :). So let's see what it's like with these sausages and what we prepare with them for the holidays. Most of them prefer fried or used for pork alms, it would be the famous pork tenderloin roll stuffed with sausages or, better said, with the composition of sausages. When I was little and my grandparents cut the pork, they always filled the pork tenderloin with this composition and my mother kept it in the freezer until Christmas. I don't know any other recipes, but I know that I haven't slaughtered the pig for a while, I switched to other animals, and I buy sausages. It's good anyway, I cook them quite rarely anyway, and the combination below is a happy one, along with vegetables and apples, thyme and rosemary because yes, as usual, spices do everything in most recipes. I buy herbs from Selgros, they are found in small pots, then I freeze them and use them whenever I need, it's a very practical thing - maybe you should try it too.
Sausages with baked vegetables, flavored with thyme and rosemary is a very simple recipe, but effective when you want to serve a traditional meal a little differently. You'll be amazed at how good it is, but that's what I'm waiting for you to write me after you try it.
Sausages with baked vegetables, flavored with thyme and rosemary
- 4 larger pork sausages (can be smoked or fresh)
- 700g red peeled potatoes
- 2 apples, preferably more sour
- 2 red onions
- 2-3 carrots
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 2 tablespoons honey
- 4 tablespoons olive oil
- salt pepper
For starters I mention that you can use almost any type of sausage, I recommend that they be slightly smoked give a better taste to the food.
Peel the potatoes and carrots, wash them well and then cut the potatoes into thicker slices, quartered carrots. We clean the onion and cut it into thicker slices. We cut the apples into quarters as well, without peeling them.
In a small bowl put the olive oil, thyme, rosemary, salt, pepper and mix gently.
Preheat the oven to 200g C.
In a larger tray put all the vegetables, add the oil and flavors then mix gently with your hands so that they are covered on all sides.
Put the sausages among the vegetables, add a few sprigs of rosemary and put the tray in the oven for 30 minutes - maybe a little longer, until the vegetables make a nice crust and the sausages brown.
Let the pan sit for another 10 minutes with the fire off and then serve - obligatorily with a glass of horinca before! Not the other way around, but to give the flavors time to blend even better :)
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