My little, milk-loving little girl was very excited about the milk kernel. After I made this recipe, guess who devoured it? So I highly recommend it to milk-loving children.
- 3 large pieces of natural milk core
- 2-3 tablespoons extra virgin olive oil
- pepper flakes (mine were not hot at all), to taste
- 1/4 teaspoon myrtle (spice with lemon flavor, so it can be replaced with lemon peel)
- a few fresh basil leaves
Preparation time: less than 15 minutes
RECIPE PREPARATION Marinated milk core:
Cut the milk core into cubes.
Cut the basil.
Mix all the ingredients and leave a little aside or in the fridge to combine the flavors.
Lamb ribs with mustard and honey, prepared using the FoodSaver marinade
I can say that they are the most successful lamb ribs I have prepared so far, thanks to the FoodSaver marinade.
It is very useful when it comes to marinating meats, because by vacuuming the meat opens its pores and receives inside it all the flavors with which we marinate it, becoming at the same time very juicy.
- 750 g of lamb ribs
- For marinating:
- 100 g of classic mustard
- 3 cloves of garlic
- a dose of beer
- shaved ginger
- 1 bay leaf
- 2-3 basil leaves
- In addition to the preparation:
- 1 tablespoon honey
- smoked paprika
- For gasket:
- 500 g white potatoes
- 250 g cherry tomatoes
- 25 g butter
[preparation title = & # 8221Preparation & # 8221]
We portion the lamb ribs in such a way that each portion contains two vertebrae.
We clean the garlic, we grind it in a mortar together with salt, pepper and grated ginger and we get a paste that we mix with the mustard.
With this pasta we will massage the meat from the lamb ribs and let them rest for a few minutes, then we place them in the FoodSaver marinade casserole and add the beer over them, broken basil leaves and a bay leaf.
Close the pan with the lid provided and switch the knob to the vacuum position.
We connect the casserole to the Food Saver vacuum cleaner and vacuum two or even three times, for a better result.
Disconnect the pan from the Food Saver, switch the knob to the closed position and put the pan in the fridge for an hour.
After this interval, remove the lamb ribs from the pan and transfer them to a baking tray, greased with oil.
Between the ribs, we place slices of potatoes massaged with a little butter and seasoned with salt and pepper, as well as sprigs of rosemary and cherry tomatoes with bunches of everything.
Put the tray in the oven for 40-45 minutes, or until both the ribs and the potatoes are well browned.
Along the way, we turn the ribs from one side to the other and sprinkle them with a little marinade.
After extinguishing the fire, grease the ribs with a little honey, using a brush and sprinkle the smoked paprika over them.
We leave them in the oven so greased, with the fire off, for 5-6 minutes, then we serve them with great appetite.
They are delicious in this combination and are served especially with mustard.
May it be useful to you!
& # 8211 and the potatoes can be sprinkled with a little marinade from the lamb during cooking.
Duck breast sandwich
The flavor of this sandwich will captivate anyone, especially due to the juiciness of the meat and the special taste of the pumpkin pie. For a delicious dish, try to prepare it at home.
Ingredients for 1 P & homemade pumpkin pie
300 g flour that grows on its own
1/4 teaspoon salt
450 g pumpkin core (boiled & icircn beforehand)
125 ml milk
60 g butter
2 tablespoons pumpkin seeds
butter to grease the shape that will bake the dough
Preparation time: 50-60 minutes
How to prepare homemade pumpkin pie
Step 1: The oven will be heated to 180 degrees
Step 2: Grease a mold (about 11X21 cm in size) with melted butter
Step 3: You will sift the flour and put & icircn in it and salt. You will make a hole in the middle of the pile of flour
Step 4: You will crush the pumpkin core well
Step 5: Put the pumpkin core, milk, butter, eggs together and mix well
Step 6: You will add the flour over the pumpkin mixture, mix & acircnd well and you will get a dough. If you find it too soft, you can add more flour
Step 7: You will put the dough in shape and you will put the pumpkin seeds on top
Step 8: Bake the bread for about 35-40 minutes. If you take it out of the form, leave it to cool for about 5 minutes
Ingredients for 4 servings of duck breast sandwich
1 duck breast
1/2 cup balsamic vinegar
peel and juice of 1 orange
2 cloves of garlic
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil
1 red onion
Preparation time (without the time the meat has been marinated): 40-45 minutes
How to prepare a duck breast sandwich
Step 1: The duck breast is cleaned well, washed, small notches are made on its surface (not directly in the meat, but in the fat, in the form of diamonds or oblique lines), so that the sauce to be marinated is penetrate well & icircn meat
Step 2: You will prepare the marinade sauce, putting & acircnd in one place: balsamic vinegar, peel and orange juice, chopped garlic, olive oil, salt
Step 3: You will put the duck breast in the marinade and you will leave it in the fridge overnight.
Step 4: The next day you will take the duck breast and let it warm up to room temperature.
Step 5: Do not fry the pan (preferably a cast iron pan, which is not preheated) directly from the refrigerator, so that it cooks evenly and penetrates well.
Step 6: You will put the meat in the pan, with the skin side down and it will take about 5-7 minutes for the fat to start coming out of the meat.
Step 7: Once the pan starts to break, we should wait about 4 minutes. We will turn the meat on the other side, leaving it to brown for another 3-4 minutes.
Step 8: Turn the oven to 180 degrees
Step 9: The duck breast will be given with salt and pepper and placed in an tray. & Icircl you will let it bake for 7-8 minutes
Step 10: After removing the meat from the oven, let it rest for 10 minutes
Step 11: You will cut the meat
Step 12: You will wash the tomatoes, cut them into rounds, do the same for the red onion. To get rid of the onion, you will slice it and put it in a bowl of water before serving. In this way, it will acquire a much more delicate taste
Step 13: Sprinkle sesame seeds over the meat, place the tomatoes on the p & acircine slices and then the meat
Step 14: You can serve the sandwich with arugula salad and red onion
Put in the oven marinated in milk beaten with garlic
A combination you don't hear too often & # 8211 whipped milk and chicken. And it's a shame. Because combining these two foods is one of the most delicious and healthy main dishes you will ever taste! Baked chicken marinated in garlic beaten milk & # 8211 a simple recipe with a spectacular look that anyone, even the most inexperienced chefs, will complete successfully and with a minimum of effort!
Combine the whipped milk (or skimmed milk, I use it more often, I must admit) with the crushed garlic, the finely chopped parsley (if you don't find the fresh one and the dried one) salt and pepper in a bowl and mix well.
Put the chicken hammers in a bag (if you have one with a & # 8222 zipper & # 8221, it's more than perfect because you'll have to close it tightly), pour the marinade over and shake well to distribute evenly. Remove as much air from the bag as possible, close it tightly and refrigerate for 24 hours.
- Yeah Al that sounds pretty crap to me, Looks like marinade & # 8211 is going to take a while to get the flavor to its full potential, of course.
After the marinating time has elapsed, preheat the oven and pour the entire contents of the bag into a large tray. Bake for 30-45 minutes (depending on your oven, of course).
Garlic marinated like Armenian from Maria Andriuță
Maria Andriuță - passionate about gastronomy and a real gourmet. "For me, cooking is a kind of meditation in which you can totally immerse yourself in the creative process. And it's probably the fastest way to enjoy the result of your work! :)"
Everyone who has ever lived in Moscow knows of fairytale, Caucasian-looking aunts who sold pickled garlic in markets and shops. It is undoubtedly a delicacy, along with our traditional pickles for meat dishes. In addition, garlic has all the qualities needed to strengthen immunity. Pickled garlic is not prepared quickly, it takes time, but the wait is worth it - believe me! For the preparation of this dish is used only young garlic, milk as they say. For everyone interested - hurry up, otherwise you will not succeed.
Young garlic, as much as you want
The young garlic cap should be peeled off the top of the peel, cut off its roots and then washed. The prepared hats are well placed in a jar. Today I pickled garlic in two ways, the whole hat and the separate puppies. The puppies are detached from the hat without damaging the last layer of bark on them and are also placed in a jar.
Prepare the marinade in a ratio of 1 to 2, for example, in my case, I took 500 milliliters of pure water to 1 liter of apple cider vinegar, mixed and added 1.5 tablespoons of salt. Stir in the marinade until the salt dissolves, then pour into a jar over the garlic. Ready! Everything is done)) Close the lid of the jar and place it in a dark place. The pickled garlic will be ready by September. This delicacy can be stored until the summer of next year, if you do not settle accounts with it earlier. Eat for your health!
Cold Marinated Mackerel
I like fish in any combination. This time I tried this marinated fish recipe. It turned out great!
Let the fish thaw then clean it, remove the heads, wash it and cut it into thick slices. Let the washers drain then salt them well, put them in a bowl with a lid and leave them in the fridge after another day.
For the brine: put water, vinegar, oil, sugar and salt in a saucepan to boil. Add the bay leaves and pepper and let it boil for 2-3 minutes. Set aside and let the brine cool.
Wash the fish with excess salt and let it drain. We clean the carrots and cut them into rounds and the onions into scales.
In a jar that closes tightly, place the fish interspersed with carrot and onion slices.
Add the mustard seeds and pour the cold brine, which should cover the fish well. We close the jar and put it in the fridge.
After a week it can be consumed. Good appetite!
Mix the meat with the egg, chopped onion, crushed garlic and lots of finely chopped greens. Sprinkle with salt and pepper and knead well. Wallpaper a stretched tray with baking sheet and put the whole composition together. It is shaped with the palms, like a roll. Bake for 60 minutes over medium heat.
Peel a squash, grate it and boil it. Remove from the water, strain and rub well with butter and milk. At the end, add salt to taste.
Bring salt water to a boil. When it boils, add the unopened broccoli and cook for 3 minutes. Remove to a strainer.
Prepare the sauce. Heat 3 tablespoons of oil, in which the flour is fried, stirring constantly with the whisk. After 1 minute, pour the tomato juice, vinegar and add the bay leaf. Boil for 10 minutes on low heat, stirring frequently. At the end, sprinkle with salt and pepper and turn off the heat.
Remove the hamburger from the plate and add the broccoli garnish and the puree. Pour the sauce over the hamburger, slice and serve hot.
Pork steak & # 8211 rolled with mouse
Pork steak & # 8211 rolled with crispy and red mouse. Pork neck rolled and baked on a bed of onions and garlic together with golden potatoes. Fresh and juicy pork meat cooked in the oven.
I cook often roast piglet in the oven, especially since I discovered at Selgros the rolled neck, the chest with ribs but also the pork leg (ham). It's such a floury and tender meat! All these parts can be found ready cut and vacuum packed in the freezers Selgros. They are imported from Germany (Beck company). If you have piglets from local breeders it's just as good.
There are also mini piglets of milk from which I made a wonderful steak & # 8211 see the recipe here.
We all know what & # 8222loterie & # 8221 is about us when we talk about our meats & # 8230 once they are tender, next time you break your teeth in them. I'm not saying, there are also Romanian suppliers (or local butchers) that constantly maintain the level of product quality.
I recently returned from vacation and reminisced about a similar pork steak eaten in Munich, Bavaria. Bavarians have several local specialties (white sausages, meat case, pretzels, etc.) and roast pork or veal are among them. One of the pieces of resistance is the Schweinshaxe & # 8211. recipe here.
The Germans ordered such a red pork steak served with Sauerkraut (the famous sour cabbage) and we were delighted by the crunchy mouse and the delicate meat. We, in Transylvania and Banat, cook just like the Germans and Austrians, so everything we eat at them is to our taste. We add cumin, salt, pepper and paprika to the steaks, without wine, bay leaf, thyme or other herbs.
Here are some pictures of Munich & # 8211 Marienplatz & # 8211 town hall.
Superb architecture! The market is surrounded by restaurants, breweries, bistros. Over the years I have eaten almost everything.
So I was very happy when I found a similar meat, ready deboned, shaped and rolled, pulled in the elastic net. It is a & # 8222natur & # 8221 roll, not being seasoned beforehand. Simple meat. Spanferkel (German lb.) means milk piglet, ie animals up to 6 weeks and weighing 12-20 kg.
The piece of meat I chose weighed 1.7 kg & # 8211 enough for 4-5 servings.
Sheep cheese prepared with white wine and seasoned with thyme and hot peppers
Milling sheep kebab
Pan-fried lamb kebab recipe with onions, mushrooms and wine, seasoned with thyme and hot peppers
Turkish cheese kebab served with couscous and seasoned with nutmeg, ginger and chili
Homemade recipes with MILK, for various ailments
Milk treatments have a lot of health benefits.
Milk contains nine essential nutrients from which health benefits:
Calcium: for the development of bones, teeth and the maintenance of bone density values within normal limits
- Protein: a source of energy, helps repair muscle tissue
- Potassium: keeps blood pressure within normal limits
- Phosphorus: helps to strengthen bones and generate energy
- Vitamin D: role in maintaining bone health
- Vitamin B12: role in the formation of red blood cells and maintaining the health of nerve tissue
- Vitamin A: supports the immune system, eye and skin health
- Riboflavin: converts food into energy
- Niacin: metabolizes sugars into fatty acids.
Walnut milk against apathy
Put 2 handfuls of fresh walnuts (while they are soft), raw, in water patina and leave to soak overnight.
The next day they are boiled in 2-3 boils, then mixed with milk. Drink hot, slightly sweetened. It is an exceptional energizer.
Pine seed milk for stomach pain
100 g of pine seeds are soaked overnight in water. The next day, in the morning, put them on the fire in the water in which they were soaked, let them boil for 2-3 minutes, then mix.
A frothy milk is obtained. Drink in the morning with small sips. Store for 1 week. Relieves stomach and intestinal pain.
Turmeric milk for flu and colds
Two grams of turmeric powder, 2 g of ginger and 2 g of red pepper boil in 250 ml of milk for 3 minutes (no more!). Add 1 teaspoon of honey and consume hot.
4 cloves of finely ground garlic are added to 200 ml of heated milk. Put the mixture on low heat and simmer for 5 minutes.
Cover, infuse for 5 minutes, then strain. Sweeten with honey purine (optional) and consume as hot as possible.
200 ml of garlic milk is administered daily, in 2-week courses, as an adjunct in: