New recipes

Fricassee well

Fricassee well


- Cut the chicken into suitable pieces; you can season them in advance with salt, pepper, lemon, garlic and a little white wine and you can keep it in the fridge for a day.

- In a saucepan put finely chopped onion with margarine and olive oil. Let it simmer over medium heat until soft and glassy. Add the finely chopped garlic and then add the pieces of meat. We turn them on all sides and then pour white wine. Let it cook for about 3 minutes on medium heat and season with salt, pepper and pour the chicken soup. For this recipe it is important to leave the sauce on the white stew, without other spices besides salt and pepper.

- Let it boil until the meat softens well and comes off the bone (I used coca for boiling, because I used chicken, which requires a lot of cooking time. But I put everything in the cutaway only halfway through cooking. important to boil over medium heat, covered.

- When the meat is well cooked, take it out in a bowl carefully and leave the sauce in the pan. Squeeze a lemon in the sauce. Separately, mix 5 yolks with a pinch of chicken sauce carefully, so that the eggs do not cook. Gradually add a little of the sauce. Pour everything into the pan over the sauce, mixing well and turn off the stove.

- Add the chicken to the sauce and sprinkle with freshly chopped parsley.

- Serve with mashed potatoes or new potatoes boiled in their skins. I am dreaming in this combination. And you can't get enough of this sauce ... it's very fine, creamy and the lemon gives it a fantastic tone. Not to mention the homemade chicken, almost gelled, soft ...


Do you know what you eat?

Are you confused when you come across exotic names on the restaurant menu, on product labels or in cookbooks? Find out that behind words that are too unfamiliar to you are often hidden much simpler things than you thought & # 8230

The restaurant
Don't feel embarrassed if you find some unknown terms in the list of dishes. Our guide helps you understand what & # 8230 is all about

appetizers
Aioli & # 8211 garlic mayonnaise
Bisque & # 8211 fish and seafood cream soup (the best known is lobster).
Bouillabaisse & # 8211 spicy fish soup
Bruschetta & # 8211 toasted bread, rubbed with garlic, stro-pita with olive and tomato oil
Consumed & # 8211 Meat soup, clear, concentrated
Consumed Colombine & # 8211 pigeon soup
Consumed Cussy & # 8211 partridge soup
Consumed Chartreuse & # 8211 with ravioli stuffed with goose liver
Gazpacho & # 8211 cold cream soup (uncooked) with tomatoes, onions, peppers
Vichyssoise & # 8211 leek and potato soup

Main dishes
Bearnez & # 8211 sauce made from eggs, butter, vinegar, onions and greens
Bechamel & # 8211 white sauce from butter, flour and milk
Weather in Carpaccio & # 8211 thin slices of raw meat served as such, sprinkled with olive oil, lemon juice and sprinkled with greens
Chateaubriand & # 8211 Grilled whole beef muscles
entrecote & # 8211 Grilled or pan-fried beef
Antricot bearnez & # 8211 with spicy butter sauce
Antricot lyonez & # 8211 with onions
Russian steak, Bitok & # 8211 minced steak with sour cream
Conti cream & # 8211 lentil cream soup
Honey cutlet r la Bergcre & # 8211 lamb chop with cloves (mushrooms) and potatoes
Hazelnut (& # 8220nuts & # 8221) & # 8211 spherical inside of the meat leg
shallots & # 8211 french onion
Wellington beef fillet & # 8211 beef muscles in foitas
Fricas & # 8211 meat cut into small pieces, boiled in white sauce
Pheasant Titania & # 8211 Pheasant steak with black grapes and orange slices
Mixed fried & # 8211 lures, brain, liver, cauliflower, mushrooms in dough, fried in oil & # 8211 everything, served with french fries garnish
Remoulade & # 8211 Mayonnaise sauce with added cucumber, capers, mustard and greens
Rösti & # 8211 flattened meatballs, from grated potatoes mixed with onions
Liptauer & # 8211 cheese paste with paprika and cumin
With butter maitre d? Hotel & # 8211 butter with lemon and parsley
But Montpellier & # 8211 with spicy butter
Metternich rice & # 8211 risotto with ham and mushrooms
Calf pacea & # 8211 Calf legs with eggs and vinegar
Sos Albert & # 8211 white horseradish sauce
Sos Admiral & # 8211 crayfish sauce
Aurora sauce & # 8211 Bechamel sauce with tomato paste
Culibiaca & # 8211 Russian dish: foil with different fillings
Ossobuco & # 8211 veal stew with tomato sauce
Green sauce & # 8211 Fresh, chopped parsley sauce, anchovies and oil
Calf grenadine & # 8211 breaded veal escalope
Irish stew & # 8211 Smoked mutton with potatoes and white cabbage

Desserts
Bavarian & # 8211 egg cream with whipped cream, hardened with gelatin, with various flavors
Bananas Rio de Janeiro & # 8211 bananas on vanilla ice cream
Clafoutis & # 8211 Pudding dough with fresh fruit in the oven
English cream & # 8211 egg cream with milk, scented with vanilla
Sabayon & # 8211 sweet wine sod
Wilhelmine strawberries & # 8211 strawberries served on almond ice cream
Caise Condé & # 8211 apricots served on rice pudding
Chess Cup & # 8211 ice cream with fruit and liqueur
Helcne Cup & # 8211 vanilla ice cream with pears
Melba Cup & # 8211 Vanilla ice cream with peaches
Floating islands & # 8211 bird's milk
Norwegian omelet & # 8211 baked meringue ice cream
Mere Carmen & # 8211 apples filled with almond cream
Pere Belle Hélcne & # 8211 Pears on vanilla ice cream sprinkled with chocolate sauce
Pere Carmen Sylva & # 8211 pears with almond cream
Vacherin & # 8211 meringue cake with whipped cream

At the delicacy district
Why not try something different?
Chcvre-blanc & # 8211 rolled goat cheese
Chorizo & # 8211 spicy spanish sausages
Gruycre (fr.), Emmenthal (germ.) & # 8211 svaiter
Bacon & # 8211 pork ribs (sarata)
Prosciutto & # 8211 salted and dried ham
Quarq & # 8211 creamy cottage cheese
Taleggio & # 8211 hard cheese
Tzatziki & # 8211 natural yogurt sauce, fresh cucumbers and garlic
Edam & # 8211 Dutch cheese

At the bakery, pastry-confectionery
Try these delicious products too & # 8230
Muffin & # 8211 a kind of cake made with butter and dehydrated fruit or chocolate
Focaccia & # 8211 flattened bread (like a stick), with olive oil, garlic and greens
Millefeuille & # 8211 puff pastry cake filled with vanilla cream and fruit jam
Panettone & # 8211 cake round, loose, sometimes glazed
Frangipan & # 8211 Almond filling for pie with foil
Tort Sacher & # 8211 chocolate cake


Recipe for a stew with smoked chicken and garlic in a pan

Scattered potatoes & # 8211 a dish that is in the arsenal of every wife and mother, because it brilliantly conquers the stomachs of both men and children. However, over time, even the most delicious dish can get bored. The recipe for sweet potatoes with smoked chicken & # 8211 is a real breakthrough for those who do not like monotony in food. This dish is also suitable for a family dinner and even for a festive meal.

Required ingredients (for 4 servings):

  • medium sized potatoes & # 8211 9 pieces
  • chicken breast & # 8211 800 g
  • onion & # 8211 1 piece
  • carrots & # 8211 1 piece
  • cream & # 8211 150 g
  • garlic & # 8211 1 piece
  • pickled cucumbers & # 8211 2 pieces
  • salt and pepper to taste
  • spices (if you want to add them)
  • bay leaf & # 8211 1 piece
  • cooking oil for frying.

Calories (100 g): about 190 kcal.

  1. Cut the onion into small semi-rings and rotate the peeled carrots. Finely chop the garlic cloves. Put the onion and carrots in a saucepan, fry a little in vegetable oil on low heat, then add more garlic
  2. Cut chicken breast into cubes. Wash the potatoes, peel, cut into large pieces
  3. Take another pan, there you have to put the sour cream and bay leaf with the other spices. Put the chicken in this tray, mix well and pour the resulting mixture with a glass of water. Add spices. Pour for about an hour
  4. After setting the time, add the potatoes and cook for another 45 minutes
  5. Add salted cucumbers to the hot cooked dish for an even tastier taste.

Serve dinner garnished with green onions on top.

Cheburek & # 8211 Dough Chef According to our recipes, make crispy dough.

How to cook bacon-flavored potatoes in the tray read here.

Serve with ham and cheese & # 8211 a delicious and rich breakfast in minutes.


100 YEAR OLD RECIPES: & # 8222Puiu Fricasse & # 8221 and Five Fruit Jam

In this section we present you old recipes, taken from different & # 8221treated & # 8221 specialized, specifying, each time, the source. We offer & # 8221Puiu Fricasse & # 8221 and & # 8221Sweet five fruits & # 8221, both recipes being published in & # 8221Cooker & acirc & # 128 & # 148 1501 dishes & # 8221 (1935), with a preface by Constantin.

Puiu & # 8221Fricasse & # 8221
Cut the chicken into pieces and place them in a saucepan with 30-40 grams of butter, an onion and a little thyme. Cover the pan after salting and put on a low heat. When the chicken is almost ready, remove the thyme and onion, sprinkle with a little flour and mix quickly. After 15 minutes, add 4 tablespoons of cold water and rub the bottom and sides of the pan to peel off what has been deposited on them. Immediately pour over the chicken half a glass of sour cream and 4 tablespoons of white wine, boil slowly. Blink gently for about 30 minutes, then sprinkle with ground pepper.

Five fruit jam
Quantities and types of fruit: 1,500 gr. cherries, 1,500 gr. strawberries or strawberries, 1,500 gr. cherries, 1 kgr. Currants, 1 kg of raspberries. The same amount of sugar as all the fruits together. Peel a squash, grate it and squeeze the juice. Take half the sugar and melt it in a little water over low heat. When the foam has been removed from the syrup, add the cherries and sour cherries. Boil for 20 minutes, then add strawberries and simmer for another 10 minutes. After this time, turn it over in a pot of earth.
In another bowl, crush the raspberries and currants, squeeze them very hard in a cloth to remove the juice. Put this juice in the pan with the other half of the sugar. Melt over low heat. Then boil for about 7-8 minutes. Remove from the heat and pour through this thick sieve this fertility over the others (cherries and sour cherries). Mix well with a silver spoon and transfer to the heated jars so that they do not crack when you put the hot jam. After you put the jam in jars, do not cover them for 24 hours, then put on top a white paper greased with glycerin, on top another paper and tie with string, or glue the paper with egg white. Store in a dry place.


  • Become attentive and present yourself at this time as you relate to your maintenance, cooking, and chores. Become aware of the magic and energy going on right now.
  • Start studying magic, especially green magic, folk magic and energy work. All magic is rooted in the same theories and works on the same principles, it just largely depends on how you want to practice it.
  • Start cleaning your house and garden. It doesn't have to be a show place, but it should be a place that makes you feel warm and comfortable, in a place that you find welcoming. Your home is your own sanctuary in this ancient world.
  • Start planting a garden. No land? No problem - I don't have land either. I keep a few dozen vessels on wire shelves or hanging from hooks around the perimeter of a large-screen, south-facing porch. I grow a lot of herbs, flowers, houseplants and even a small garden of small salads of tomatoes, cucumbers, peppers, lettuce, spinach, zucchini and the like. They are mostly planted in old storage containers, coffee cans and butter tubs. Even if all you have is a sunny windowsill, there is a way to have only a few herbs.
  • If you can't have a garden, collect dried herbs or buy them in bulk from the local farmer's market.
  • Promote an attitude of gratitude for your food. Thanks not only to the harvest festivals, but for every little meal and snack. Thank the spirit of the animals and plants you eat and be aware of the power you take in your body.
  • Connect to your animals and plants spiritually. Stop thinking of them as inferior life forms and start celebrating them as spiritual beings in their own right. Learn to listen, read their signs, communicate and learn their lessons.
  • Kitchen - cooking is a big part of kitchen witchcraft. You load your herbs and ingredients, entice your food with your magical desires and then consume.
  • Start learning some herbal remedies. I would not rush or treat serious ailments on my own without the care of a doctor and I must keep in mind that even culinary herbs in large doses can be very dangerous. But you can start with a few simple things, such as birds for bruises, saliva for bee stings or lotions for skin irritations.
  • Start moving to a more organic lifestyle. Get rid of excess, waste, chemicals, poisons. Start recycling and reusing things, start composting for your garden, use herbs to create your own natural cleaning supplies.
  • Start thinking magically about everything you do. When you put out the fire or cook on the stove, when you take a shower and do the dishes, when you turn on the fan or dig in the garden, praise the spirits of the elements. When cooking, don't just follow a recipe - turn it into a spell and load your food or drink with that energy you want to work towards. When you do the spring cleansing, do it reverently as a cleansing of the temple. Don't just suck the bunnies under the bed with your vacuum - drive these negative entities out of your life.

Before you know it, you won't look at the calendar wondering when the next Esbat will be or you won't think about stopping by that New Age store for some spell components or ritual instruments. Everything in your life becomes part of your magical endeavors, and this can bring an abundance of blessings and joys.


74 Income full of flavor and elegance at Christmas dinner recipes

Christmas, for most families, is synonymous with a full house and a big table! Baked goods, such as Chester, tender and Peruvian, as part of the tradition, but are not exclusive to dinner, which is often very complete, with the correct entrees, side dishes and meat in general.

To be such a special occasion, most people are looking for dishes, and tasty, they are well presentable. They can still be traditional or differentiated, but they do not have to be difficult to prepare.

The options are sure to be many! Get inspired by the ideas below and guarantee a complete and neat family dinner. After all, the opportunity is worth it! entries

1. Bruschetta with black olives: a tasty and perfect appetizer to be served at the entrance to Christmas dinner. In about 15 minutes prepare this "party" pleasure and surely please everyone.

2. Terine sardines and pepper: a different recipe and a great presentation. Perfect to be served as an entrée or simply with a very elegant salad. Being cold, it is refreshing and cold for heat.

3. Ripe figs with cheese: this recipe, figs are accompanied by melted Gorgonzola cheese, add a touch of honey and nuts, which give this dish a unique taste! In a few minutes, the appetizer is ready.

4. Cheese shell presents: different, perfect for decorating the Christmas table! And to prepare, you only need squares of cottage cheese, green onions and pink pepper to decorate.

5. Salted sticks with cheese and jelly: practical recipe with good presentation, a great choice for Christmas dinner. You will only use bars with salted cheese, sliced ​​mozzarella and jelly to taste (such as pepper or red fruit).

6. Shrimp and salmon skewers: an elegant and tasty appetizer, perfect to accompany sparkling wine glasses! The spikes are grilled, and to accompany the shrimp, the tip is a sauce based on mayonnaise, ketchup, Worcestershire sauce and whiskey. To accompany the salmon, an orange sauce.

7. Eggplant antipasto: it can be eaten hot, but it is even better if eaten cold (preferably the next day). It can be served as snacks, bread, toast, wraps, side meals or salads. One tip is to add chopped walnuts to give a clearer addition to this entry, which has the "Christmas dinner face".

8. Appetizer Parma, pineapple and cottage cheese: light and full of flavor option. You will only use Parma ham, dried pineapple, light ricotta cream and toothpicks to assemble appetizers.

9. Asparagus with Parma ham: elegant appetizers that combine very well with Christmas dinner! You will use only asparagus, Parma ham, Parmesan cheese, olive oil, salt and black pepper.

10. Bouchée a La reine with shrimp: recipe that produces six baskets with a diameter of 8.5 centimeters. You will need onions, garlic, fresh cream or sour cream, concoillotte (or cheese of your choice), tomato paste, black pepper kingdom, paprika, shrimp, brandy, olive baskets and puff pasta oil.

11. Appetizer nuts and nuts with honey and pepper: a good choice to accompany a glass of wine or a pint of beer. You will use Brazil nuts, walnuts, butter, honey, salt, pink pepper and paprika.

12. Tomatoes and salmon verrn: the yield is eight small verrines. You will use toast only, fresh cream, cherry tomatoes, smoked salmon, salt, black pepper, Provence herbs, olive oil and Sicilian lemon.

13. Vegetable canapé with sun-dried tomatoes and carrot pate: these canapés are very light, have a beautiful presentation and are very tasty! It is, however, a gluten-free and milk-free option, which can be consumed by intolerant / allergenic people and vegans. Your Christmas meal will become even more colorful and beautiful with them!

14. Brie bread: a different entry, crispy on the outside and creamy on the inside. It is still easy to prepare. All you have to do is make a wonderful, well-seasoned Milanese and serve it with toast, jellies or even a good honey with truffles.

Salads

15. Lettuce with mango and goat cheese: a beautiful and colorful salad, supercontaminating. You will use lettuce, purple lettuce, radicchio, mango palmer, goat cheese, balsamic, black sesame, salt and pepper.

16. Black rice salad with asparagus and shrimp: recipe for the special Christmas entree by chef Flávia Quaresma. An elegant and sure option to surprise everyone. For those who are vegetarians, just take shrimp, the salad is still delicious in the same way.

17. Chickpea cod salad: an incredible blend of flavors. It is worth remembering that desalgar code is a mandatory process if you buy dry and salty code. It's already frozen, it usually comes ready to use, so you need to cook it to soften it.

18. Hot beet salad: This dish is delicious, healthy and rich in color, perfect to make your Christmas meal even more beautiful! The spices are due to balsamic vinegar, honey and olive oil.

19. Chicken, pineapple and palm heart salad: recipe for a light and tasty dinner. You will use chicken breast, lemon, olive oil, salt, spices of your choice, pineapple, white raisins, natural yogurt and palm heart.

20. German Potato Salad: To make this traditional German recipe, use Asterix potatoes, eggs, whole yogurt, mustard, onion, chives, pickled cucumbers, white vinegar, water cucumber conversation, salt and pepper.

21. Caprese Salad: It is the perfect appetizer to receive dinner guests. Better if served with sparkling wine glasses. Simple, invigorating, informal and tasty.

22. Snake salad with mushrooms and potatoes: a different vegan salad, hot, spicy and colorful! It can be done the day before dinner, if you want to leave it ready for practice. It can also be stored in the refrigerator for up to three days in a closed pot.

Meat

23. Chicken steak: a simple dish, but which has no errors, appeals to adults and children. You will need chicken, cornbread, butter, onions, rosemary, salt and pepper.

24. Crispy cod: to make this dish different and very tasty, you need rosemary, olive oil, onion, potatoes, butter, salted cod fillets, salt, black pepper kingdom, milk, nutmeg, oregano, parmesan and wheat flour.

25. Marinated lemon and rosemary skewers: easy to make, juicy, full of flavor and perfect for a special meal. This is a great option for your Christmas! The meat should be marinated for four to eight hours.

26. Boob oven: Easy recipe and low calorie, because kebab is a relatively weak cut. The secret to making soft, juicy meat in the oven is to slowly bake it in a low-temperature oven. The special touch is due to the caramelized onion.

27. Fillet mignon with mustard sauce: despite the fact that a relatively simple recipe, so the plate is really perfect, you need to cook the meat evenly, coming completely to that point where it is still rosy inside. It must also be served immediately, accompanied by clear and aromatic potatoes that have just come out of the oven.

28. Brás Code: can be served as an entrée (in individual dishes) or as a main dish. You will only need the desalinated cod, onion, garlic, parsley, eggs and straw potatoes.

29. Main rib: This is a cut made from beef ribs and is considered the tastiest part of the rib. In addition, you will use potatoes, tomatoes, fresh thyme, fresh basil, garlic, coarse salt, mustard, pepper mixture and olive oil.

30. Roast lamb with rosemary: it is a meat that combines well with Christmas dinner and is very juicy and tasty. Not to mention that the smell looks great, because the meat is marinated in a sauce with rosemary, pepper, garlic and mustard.

magret 31. duck with honey sauce: the yield income is six servings and you only need duck breast pieces, water, honey, cinnamon powder, ginger, nutmeg, orange, salt and black pepper.

32. Seitan with wood sauce: vegetarian option. Seitan, also known as gluten "meat", is derived from protein in flour, which is gluten. This dish does not offer much, but the seitan supports enough. It can serve up to three people if you have companies together.

33. Pork tenderloin: to make fillets, you will use pork tenderloin, garlic, apple cider vinegar, olive oil, rosemary, salt and dehydrated Calabrian pepper. To follow, the suggestion is an egg roll.

34. Pork with coffee: the flavors of this dish complement each other very well, although the combination seems strange at first glance. The preparation is simple, but it results in a tasty dish that will surely conquer all!

Chop 35. cod in the oven: the recipe yield is for six people, and you need salted cod, sweet potatoes, tomatoes, onions, fresh rosemary, salt, mix pepper and olive oil.

36. Orange Sauce Offer: A super-traditional dish for Christmas dinner. The taste of pork combined with orange and honey jam is sensational. Also, the advice is to bake the auction with black dots.

37. Vegan: it is made like a traditional animal origin, where it is scratched, stung with black dots and fried in syrup. The advice is to let it marinate, to get even tastier. But, avoid marinating for more than eight hours, otherwise your tendency may become too soft. It serves six people as the main course, and only rice, salad and wad to accompany.

38. Harness stuffed with olives: For the filling, you will use green olives, carrots, garlic, rosemary, fresh oregano leaves, thyme and onion. The meat square should be besuntada with olive oil, salt and pepper (black, white and pink). The result is a superstar vessel.

39. Lamb leg: the recipe serves eight people. You will use lamb core, lemon, white wine, rosemary, freshly ground black pepper, salt to taste and garlic. The advice is to serve with Sicilian lemon risotto.

40. Roast turkey on butter and lemon herbs: The technique used in this recipe is basically spreading spicy butter between meat and turkey skin, spreading the taste everywhere and keeping the butter "caught" in the skin and being forced to tangle in the meat.

41. Peru with peach and rosemary: a delicate and tasty meat. Some "tricks" in training will guarantee a spectacular result. One tip is to schedule the turkey to thaw, ie take the bird out of the freezer, refrigerate and leave for 12 hours.

Risotto and pasta

42. Farfalle à pesto: simple and delicious recipe that gives two people. All you need is butterflies, salt, extra virgin olive oil, grated Parmesan cheese and homemade pesto sauce.

43. Penne with sun-dried tomatoes and arugula: a pasta that is easy to prepare, but super-sweet and tasty. Better if it is accompanied by good wine! The income of the recipe is eight people.

44. Easter with Putanesca: a noodle of preparation without secrets, but with excellent results! You will use olive oil, bell pepper, onion, garlic, deer, black olives, peeled tomatoes, anchovies and dehydrated oregano.

45. Christmas Conchiglioni: delicious and easy to prepare! This version is vegetarian and very creamy. Chopped apricots and apricots give the dish a very good taste, but if you prefer, you can replace dried tomatoes or palm hearts.

46. ​​Inverted cannelloni: as the name suggests, the recipe brings a different way of assembling cannelloni and looks beautiful and juicy. Also, the dish is amazing when enjoyed! A good choice for your Christmas!

47. Fettuccine Alfredo: easy to prepare and incredibly tasty, it is a dish that most people like, being an excellent choice for dinner! Use only fettuccine, bacon, sour cream, grated cheese, garlic, butter or margarine, nutmeg, salt and parsley.

48. Sicilian lemon risotto: a dish that can be unique or accompany meat. All you need is rice tree, onion, butter, pisco or white wine, Sicilian lemon, vegetable broth and grated Parmesan cheese.

49. Gorgonzola and almond risotto: because gorgonzola has a very characteristic and strong aroma, it is ideal to use lighter flavored ingredients next to it. And this is the case of almonds, which go very well with cheese, offering a very harmonious, tasty and elegant plate.

50. Pear and gorgonzola risotto: a dish that will amaze everyone! You will use only rice carnaroli, butter, onions, dry white wine, vegetable broth, gorgonzola cheese, pears and salt.

51. Risotto mushrooms: the perfect recipe for anyone who loves mushrooms and / or doesn't eat meat. Render for six people. You will need arboreal rice, Paris mushrooms, shitake, shimeji, mushrooms, onions, garlic, water, dry white wine, fresh thyme, olive oil and salt.

52 Apricot risotto, cherry tomatoes and brown: an easy to prepare risotto, with special aromas of cherry tomatoes, damask, brown nut and rosemary. Light and tasty, the special touch is due to the butter ghee, which gives a cream to the plate.

53. Shimeji risotto with brie and green grapes: a surprisingly delicious combination. You will use arborio rice, onion, butter, white wine, vegetable soup, grated Parmesan, Shimeji saute, Thompson grapes, brie cheese, salt, pepper and nutmeg.

COATING

54. Greek rice: a basic but very tasty accompaniment to Christmas dishes. You will only use oil, garlic, the smell of green, peas, corn, carrots, raisins, red peppers, bell peppers, yellow peppers, rice and water.

55. Wild wild rice: can be served hot or cold and the preparation is very simple. Wild rice is made with nuts, dried apricots, horse nuts, olive oil, salt and purple basil.

56. Special Christmas rice: perfect to accompany meat and poultry for dinner. It is a well-made rice, which has a note of white wine, giving all the charm of the recipe. It will definitely be a success among your guests!

57. Rice au gratin: an option for everyone! Not to mention it's easy to do! You will use only white sauce, boiled rice, chopped parsley, grated Parmesan cheese, distilled butter and grated cheese.

58. Potato au gratin: To make this supersaborosa and wildcard recipe, use potatoes, garlic, parmesan, salt, black pepper kingdom, nutmeg, Gruyère cheese, bay leaves and fresh cream.

59. Chicken Salpicão: easy to make, good yields and to be a recipe to eat cold, is great for the Brazilian Christmas mood! The advice is to put the potato in time to serve salpicão, so you do not want. Serve cold (not cold) food!

60. Farofa de Natal: the recipe is simple and quick, ideal for those who do not want to spend hours in the kitchen on this special date! The result is a beautiful and tasty accompaniment. The yield is eight small portions.

61. Farofa bogat: își ia numele pentru că este bogat în ingrediente delicioase. Este arogantă și invită. Rețeta servește aproximativ șase persoane. Deci, dacă familia este mare, nu uitați să măriți cantitățile!

62. Farofa de ouă, șuncă și stafide: de preparare simplă, această farofă se îmbină bine cu Crăciunul, mai ales prin utilizarea stafidei. În afară de acestea, veți folosi unt, ulei, ceapa, usturoi, măsline, șuncă, ouă, sare, piper, făină de manioc și miros-verde.

63. Caro de soia Farofa: Sugestie mare pentru vegetarieni și vegani! Veți utiliza proteine ​​din soia texturate, ulei, cremă de ceapă, făină de biju (sau porumb) și miros de verde. Simplu de făcut și gustos!

64. Cuscus marocan: reteta mai simpla imposibil! Veți utiliza doar cantitatea necesară de cuscus marocan, apă și unt. Opțiune bună pentru a însoți carne și salate.

65. Cârnați vegan: ușor și gustos. Veți avea nevoie de morcovi, mar verde, conversație porumb, telina, masline tocate, cartofi, mazăre, stafide, carne tocata jackfruit, maioneza vegetariană, muștar, lămâie, sare, piper, bastoane de cartofi, pătrunjel și arpagic.

66. Pui Fricassê: un fel de mâncare simplă, dar cu gust incontestabil! Veți avea nevoie de piept de pui tocata, usturoi, ceapă, smântână, brânză de vaci, conserve de porumb, unt, curry, regat piper negru, pesmet, parmezan și bastoane de cartofi.

67. Gourmet Batatinha: delicios și bine prezent, acest cartof va fi cu siguranță de succes la cina ta . Deci, capriche în cantitate (nu să pierdeți)! Preparatul este simplu și venitul rețetei este de 20-30 de unități.

68. Ratatouille rustic plăcintă: pentru cei cărora le place să-și asume riscul în bucătărie! Rețeta nu este foarte complicată, dar are câțiva pași și sfârșește prin a fi puțin consumatoare de timp. În plus, este necesar să urmați câțiva pași în scrisoarea, în principal cu masa.

69. Cabotiá, gorgonzola și migdalele: pot fi servite ca un entrée, în porții mici, sau ca acompaniament. Veți avea nevoie doar de dovleac cabotiá, migdale, brânză gorgonzola, ceapă violetă, ulei de măsline și sare.

70. morcovi sote cu usturoi și rozmarin: însoțite de usturoi felii și ramuri de rozmarin proaspete, căliți morcovii devin un acompaniament fantastic pentru cina de Crăciun, pentru că gustul dulce al ei acasă foarte bine cu carne.

71. Quinoa cu okra: o opțiune diferită, ușoară, sănătoasă și delicioasă. Utilizați numai broccoli organice, okra, quinoa, usturoi, ceapă, ulei de măsline virgin și sare.

72. Gratin Palmito cu brânză topită: un acompaniament delicios, care va câștiga pe toată lumea. Veți folosi numai inima de palmier, brânza topită, laptele degresat, extractul de roșii, sarea, piperul și brânza de parmezan.

73. Cartofi dulci prăjiți cu fig proaspete: în plus față de combinația de cartofi prăjiți dulci cu smochine proaspete, acest fel de mâncare este terminat cu o reducere de otet balsamic, care creează o armonie perfectă între aromele fiecărui ingredient. Rezultatul este un fel de mâncare bogat în arome, culori și cu un aspect sofisticat.

74. Placinta de linte cu ciuperci: reteta diferita, cu un mare rezultat. Ai nevoie de linte, vin rosu, apa, usturoi, rozmarin, frunze de dafin, sos de soia, piper, miros-verde, ciuperci, fulgi de ovăz și ulei de măsline.

După atât de multe opțiuni delicioase, putem alege doar rețetele lor preferate și să se gândească la un bun desert de Crăciun pentru a completa masa și sărbători în stil de această dată mai mult de construcții!


Fricassee de pui

Am cautat pe culinar reteta de fricassee si am gasit una postata de foarte demult, adica acum vreo 6 ani, si care difera complet de aceasta. Iata deci varianta pe care am facut-o eu.

- aproximativ 1 kg carne de pui taiat in bucati (eu am pus copane dezosate si despielitate)
- 2 cepe tocate marunt
- 25 gr unt
- 250 ml vin alb sec
- tarhon, rozmarin, busuioc, cimbru, o foaie de dafin. eu am adaugat si niste seminte de telina
- 1 lingurita suc de lamaie
- 75 ml frisca lichida
- 3 linguri de patrunjel proaspat, tocat
- 1 lingura de faina (se poate pune mai multa daca doriti un sos mai vartos, mie mi-a placut asa)
- 2 tablespoons oil
- salt and pepper to taste

In plus, pe langa cele din poza, mai sunt necesare cam 200 gr de ciuperci, pe care eu nu le-am pus pentru ca fandosita de fiica-mea nu mananca, si de cam jumatate de litru de supa de pui pe care am scos-o ulterior din frigider.

Preincalziti cuptorul la 180 grade C/350 F. Dupa ce ati spalat puiul, uscati-l cu servete de hartie.

Puneti jumatate din cantitatea de unt impreuna cu uleiul intr-o tigaie, adaugati puiul

Prajiti la foc mare, intorcand puiul din cand in cand, pana prinde o culoare usor maronie pe ambele fete, apoi scoateti-l intr-un recipient care merge la cuptor, lasand sucurile in cratita/tigaia in care l-ati prajit


Patru preparate din carne de pasăre! Rețete interesante și utile!

Conform unui obicei vechi, pentru masa de Crăciun trebuie pregătite 12 mâncăruri diferite – după numărul de apostoli. Iar felul principal este considerat a fi din carne de pasăre.

1. Piept de pui cu legume – bucătăria italiană

Piept fraged și suculent copt cu ierburi provence și roșii pe pat de ceapă. Nu e nevoie de mult efort pentru a pregăti acest minunat fel de mâncare pentru masa de Crăciun.

INGREDIENT:

– 2 lingurițe de ierburi provence

– 1 linguriță de cimbru uscat

– 3 linguri de ulei de măsline

– 2 linguri de zeamă de lămâie

METHOD OF PREPARATION:

1. Amestecați uleiul de măsline cu cimbru, boia, piper negru, ierburi provence, sare, zeamă de lămâie și usturoi dat prin presă.

2. Tăiați pieptul în jumătate pe lungime, dar nu până la sfârșit, și îl deschideți ca pe o carte.

3. Întoarceți carnea cu susul în jos, o acoperiți cu folie de plastic și o bateți cu ciocanul de bucătărie.

4. Treceți carnea prin sos și o lăsați în vas pentru 30 de minute.

5. Tăiați ceapa jumătăți groase, o repartizați la baza formei, adăugați bucățile de carne, roșiile tăiate jumătăți cu pulpa în sus, acoperiți forma cu staniol și o dați la cuptorul preîncălzit până la 200°С pentru 10 minute.

6. Îndepărtați apoi staniol și gătiți mâncarea timp de încă 7-8 minute.

7. Scoateți carnea din cuptor și o presărați cu pătrunjel.

2. Pâine de curcan

Pentru această rețetă, este de preferat să folosiți fileu de pulpe superioare de curcan. Pâinea din carne iese suculentă, deosebit de gustoasă, aromată și apetisantă. Preparatul perfect pentru prânzul în familie sau cina festivă.

INGREDIENT:

– 1,1 kg de fileu de pulpă superioară de curcan

– 3 linguri de sos Worcester

– 1 linguriță de zahăr brun sau alb

– 1 linguriță de piper negru măcinat

– 1 linguriță de cimbru uscat

– 1 linguriță de usturoi granulat

– 4 linguri de ulei de măsline.

METHOD OF PREPARATION:

1. Prăjiți ceapa pe tigaia cu ulei, adăugând salvie, cimbru și ½ linguriță de piper negru, timp de 7-8 minute la foc mediu.

2. Adăugați usturoi mărunțit, sos Worsters, amestecați și gătiți ceapa timp de 1 minut la foc mediu. Lăsați-o să se răcească.

3. Amestecați pesmetul cu supă și îl lăsați pentru 5 minute.

4. Treceți carnea de curcan prin mașina de tocat carne, o transferați în vasul cu pesmet, adăugați ceapă, piper negru, sare, ouă și amestecați foarte bine. Lăsați compoziția pentru 10 minute.

5. Amestecați ketchup-ul cu boia, zahăr și usturoi granulat.

6. Tapetați tava cu staniol, transferați compoziția, îi oferiți forma unei pâini, o ungeți cu sos și o dați la cuptorul preîncălzit până la 180°С pentru 40 de minute.

7. Mai ungeți o dată pâinea cu sos și o coaceți timp de încă 5 minute.

3. Fricassee de pui – bucătăria franțuzească

Fricassee de pui și ciuperci, acest preparat face parte din clasica culinară. Carnea iese fragedă și suculentă, iar sosul este atât de minunat, încât va fi imposibil să vă opriți din mâncat. Fricassee se pregătește simplu și plăcerea va fi de nedescris!

INGREDIENT:

– 150 ml de smântână pentru gătit 20%

– 10 gr de pătrunjel proaspăt

METHOD OF PREPARATION:

1. Tăiați pieptul de pui bucăți, adăugați făină, amestecați și le prăjiți pe tigaia cu ulei timp de 3-4 minute la foc mediu, amestecând periodic.

2. Scoateți carnea, adăugați unt în tigaie, apoi ceapă și o prăjiți timp de 3-4 minute la foc mediu.

3. Adăugați ciuperci tăiate sferturi, amestecați, turnați vin și gătiți legumele timp de 3 minute la foc mediu.

4. Adăugați carnea, turnați supa, adăugați piper negru, sare, nucșoară, cimbru, amestecați și gătiți mâncarea timp de 5 minute la foc mediu.

5. Turnați smântâna, amestecați și înfierbântați sosul la foc mic, dar nu-l fierbeți.

6. Adăugați pătrunjel mărunțit, amestecați și luați mâncarea de la foc.

4. Curcan de Crăciun

Această rețetă vă ajută să pregătiți curcanul tradițional pentru sărbătoare sau pentru prânz fără grabă și multe pregătiri. Carnea iese rumenă, suculentă, cu crustă crocantă și aromă nemaipomenită. Sarcina dumneavoastră principală este să nu uscați curcanul în cuptor.

INGREDIENT:

– 2 lingurițe de cimbru uscat

– 10 gr de pătrunjel proaspăt

– ½ linguriță de nucșoară măcinată

– 1 linguriță de piper negru măcinat

METHOD OF PREPARATION:

1. Amestecați cimbrul cu nucșoară, boia, piper negru, sare, frunze mărunțite de salvie, usturoi dat prin presă, coajă rasă de la 1 lămâie și 130 gr de unt moale.

2. Treceți atent cu mâna pe sub pielea curcanului în zona pieptului, separând-o de carne, ungeți ”buzunarul”, dar și interiorul curcanului cu compoziție aromată.

3. Adăugați pătrunjel și jumătăți de ceapă cu coajă înăuntru, legați picioarele cu ață și transferați curcanul în tava tapetată cu hârtie de copt.

4. Ungeți suprafața curcanului cu 50 gr de unt moale, acoperiți forma cu staniol și o dați la cuptorul preîncălzit până la 160°С pentru 2 ore.

5. Îndepărtați staniolul, stropiți curcanul cu zeamă din formă și îl coaceți timp de încă 15 minute la temperatura de 180°С.


Ingredient: 1 kg carne de pui, 50 g de unt, o ceapă, o lingură de făină, 250 g smântână, 2 ouă, o jumătate de pahar de vin alb, cimbru, sare, piper.

Method of preparation: Se prăjeşte puiul, tăiat bucăţi, în unt, adăugând ceapa tocată şi câte un praf de sare, de piper şi de cimbru. Când e aproape gata, se presară făina, amestecând repede, să nu se ardă. Se stinge cu o jumătate de pahar cu apă rece, răzuind cu lingura pereţii şi fundul cratiţei, ca să se dezlipească depunerile. Se toarnă apoi patru linguri de smântână şi vinul alb.

Continuând fierberea la foc domol şi amestecând uşor, se adaugă şi restul de smântână, puţin câte puţin, păstrând o lingură pentru mai târziu Se mai lasă o jumătate de oră să fiarbă, după care se potriveşte de piper şi, dacă mai trebuie, de sare, apoi se ia de pe foc. Se bat repede două gălbenuşuri cu lingura de smântână păstrată şi se amestecă imediat în sos. Good appetite!

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Ce este acest fel de mâncare?

Într-o zi, un nou bucătar, care nu avea nicio idee despre preferințele faimosului împărat, la prezentat pe Napoleon cu un fel de mâncare în care bucăți mici de pui au fost prăjite în unt și apoi fierte într-un sos cremos..

În ciuda mâniei conducătorului formidabil, bucătarul speriat a reușit să-l convingă să-l încerce pe Fricassee, ceea ce Bonaparte nu numai că îi plăcea foarte mult, ci a devenit și principalul fel de mâncare din meniul împăratului..

Kharcho în georgiană – învăța cum să gătești în mod corespunzător acest parfumat, picant și spre deosebire de orice supa de primă cursă.

Carne de fileu de pui cu diferite umpluturi – notați retetele noastre.

Rețineți rețeta de varză chineză cu castraveți sau fructe de mare.

ingredients Number of
file de pui – 4 bucăți (1 kg)
cepe – 100 g
unt – 50 g
morcov – 100 g
ciuperci (ciuperci de stridii, ciuperci, ciuperci sau chanterelles) – 200 g
usturoi – 10 g
vin (alb uscat) și apă – 75 ml
cremă (10%) – 150 ml
făină – 15 g
condimente (sare, piper) – pe 15 g
Cooking time: 90 de minute Calories per 100 grams: 104 Kcal

Rețeta clasică pentru gătit un fel de mâncare franceză cu numele frumos sonor “Fricassee” implică în primul rând utilizarea de pui de carne albă. Multe bucătării lumii înlocuiesc din ce în ce mai mult baza acestui produs din carne la carne de vită, iepure, curcan și chiar carne de porc..

Cu toate acestea, este posibil să se transmită adevăratul gust al unui fel de mâncare tradițională magnifică numai atunci când se utilizează pui în combinație cu ciuperci..

Cum să gătești “Fricassee” de pui cu ciuperci? Carnea trebuie tăiată astfel încât să nu mai fie mai mult de zece felii suculente. Se încălzește uleiul într-o tigaie adâncă și se prăjește bucățile de pui pe el până când se obțin bucățile de carne de culoare aurie și roșie..

După ce ați folosit un scimmer, scoateți carnea într-un recipient separat și, într-o tigaie fierbinte, puneți maro pe ceapă mărunțită fin, morcov răzuit cu duritate de cinci minute.

După legumele adăugați ciuperci ciuperci ciocolată și usturoi tocat în orice fel. După amestecarea masei de legume, este necesar să se pună felii de carne deasupra, se toarnă cu vin, apă, se toarnă condimente..

Vom amesteca vasul pentru o jumătate de oră la focul redus maxim. La sfârșitul acestei perioade, masa vegetală de carne se toarnă cu smântână cu făină diluată anterior în ele..

Cu o farfurie laterală de orez, puteți servi felul în 10 minute, lăsând carnea sub cremă.


Video: Fricassee of Chicken with Summer Vegtables Part 2 - Gary Rhodes Cookery Year - BBC Food