Make a well-bound and sour mayonnaise from two yolks. Add a double amount of classic mustard, compared to the usual and a teaspoon of lemon juice.
The potatoes are washed, boiled, and when they are ready, after cooling, peel and cut into rounds, 8-10 mm thick.
Wash the chicken breast, shape and boil. When ready, remove from the water in which it boiled, drain well and cut into cubes.
Peel a squash, grate it and squeeze the seeds.
In a plate put a layer of potato slices, season with: salt, pepper and oregano. Grease the potato slices with a thin start of mayonnaise and spread over half the amount of chicken breast.
Put the second layer of potato slices, season, grease with mayonnaise, add the rest of the chicken breast and then decorate the salad with mayonnaise, pomegranate seeds and basil leaves.
It can be served after 10-15 minutes in the refrigerator.
The tastiest homemade bacon in a jar & # 8211 Recipe to try at least once
Bacon in a jar & # 8211 The tastiest bacon, an excellent recipe that must be tried at least once & # 8211 A wonderful snack for any occasion and we all know that & # 8230 In addition to the excellent taste, this product has other beneficial properties on the body & # 8230
In some cases, bacon can be consumed even by those who want to lose weight & # 8211 in protein / ketogenic / low-carb diets & # 8211 as a rule, in weight loss diets where carbohydrate (carbohydrate) intake is limited & # 8230
I have prepared a delicious recipe & # 8211 how to salt bacon to make it very tasty & # 8211 you need a 3 liter jar and a little patience & # 8211 it takes about a day until this culinary delight is ready & # 8230
- 1 liter of water
- 7-8 tablespoons of salt
- 6-7 cloves of garlic cloves
- 5-6 bay leaves
- aromatic pepper, peppercorns
- other spices, according to preferences
How is it prepared?
- Prepare the brine. Fill the pan with water and put it on the fire, then add salt and mix well until it dissolves.
- Bring the brine to a boil, then remove from the heat and let it cool to 30-40 degrees (in a warm place).
- Peel a squash, grate it and slice it. Break the bay leaves into smaller pieces.
- Make small cuts in the bacon and put the garlic slices inside. Put the bacon and bay leaves in a glass jar.
- Put the black pepper in the jar and fill with brine. Cover the jar with a small plate and leave it for 2 days in a dark place.
If you do not eat all the bacon (very hard to resist the temptation), then put it in the freezer. Such delicacy is impossible to refuse, nor should & # 8230 in bacon there be a very large amount of substances necessary and beneficial to the body & # 8230
Enjoy it with pleasure & # 8211 Enjoy!
METHOD OF PREPARATION
Meat, carrots, parsnips and parsley are boiled.
When they are cooked, take them out to cool, then chop them finely. Chop the pickles. Salt to taste.
Mayonnaise:The boiled yolks are put in a bowl and ground with a fork.
Add the raw yolk, mix, and then add the mustard and lemon juice, mix again to blend.
Then pour the oil little by little, stirring constantly, and so on until the mayonnaise flows from the bowl.
3 chicken thighs
2 parsnip root
6 pickled cucumbers
1 envelope of gelatin
2 yolks cooked
1 raw egg yolk
2 tablespoons mustard
150-200 ml of oil
Meat, carrots, parsnip and parsley put to boil.
When cooked remove to cool, then chop finely. Chop pickled cucumbers as well. Add salt as much as you wish.
Mayonnaise: boiled yolks place in a bowl and crush with the fork.
Add the raw yolk, mix, then add mustard and lemon juice, mix again to homogenise.
Then pour the oil little by little continuous mixing, and so on until the mayonnaise does not flow out.
A Part of mayonnaise mix with vegetables and meat and put half of gelatin prepared as the sachet says. Topped it with mayonnaise mixed with the other half of gelatin and refrigerate.
This type of dough is suitable for tender croissants, cream rolls and any other goodies you want to prepare. Dough dough: Mai & icircnt & acirci take the lard out of the fridge and leave it at room temperature so & icircnc & acirct
To start, put 100 g of flour in a bowl and pour 200 ml of hot milk, mix and let it cool a little. After it has cooled, put the dry yeast, another 50 ml of warm milk, 1 tablespoon of sugar, then mix and leave to
For Countertop: Separate the egg whites from the yolks. Beat the egg whites with the salt powder, then add the sugar and mix lightly until it melts, then add the yolks one by one and mix until everything is well blended. Add cocoa flour
The potatoes are washed and boiled in shell, in a generous bowl with plenty of cold water and 1 tablespoon of salt, approx. 30 minutes after boiling point. Then it is strained and passed under a stream of cold water, so that it can be cleaned more easily. Carrots
Boil eggs with salt in a bowl for about 20-25 minutes, so that they are boiled hard. They're getting cold. Meanwhile, make mayonnaise. I make mayonnaise with my blender. In a porcelain bowl put the egg yolk, mustard and mix
In a bowl, sift the cocoa flour, powdered sugar, baking powder, baking soda and a pinch of salt and mix. After mixing them well, make a hole in the middle and pour the oil, yogurt and 3 eggs. We start mixing at speed
For holidays or weekends, with simple or complicated garnishes, schnitzels make me more and more accustomed. Now I was making them from pork, for Christmas, I also tried them from turkey breast, they were at
For the holidays, we prepared baked pork chops with ribs, potatoes and spices. The smoky ribs gave it a great aroma, and they were also the first to be eaten (who doesn't love ribs?) Garlic and rosemary are the spices.
For the dough, rub the margarine with flour, add eggs, sugar and yeast dissolved in a little milk with sugar, mix well and leave to rise for about 30 minutes. Meanwhile, prepare the filling. Beat the 5 egg whites well, add the sugar,
I bought the pork stomach from the store, it must be washed well in several warm waters. Pork entrails and meat will be washed well and portioned into suitable pieces and boiled in cold water for about 30 minutes, gathering.
The pork liver is cleaned and left in cold water for about an hour. The pork goose must be as fat as possible, cut into large pieces and put to boil in a pot as large as possible. When the goose is almost cooked, boil the pork liver. liver
The ducks are cleaned well, without being portioned they must remain whole. Put the spices in a bowl, mix well and grease the ducks well. Let the rates cool for about 48 hours. Fill the ducks with lemon slices, orange, carrot pieces,
Heat the milk a little. Put in a bowl about 100 ml of milk, a little sugar, yeast and about five tablespoons of wheat flour. Homogenize the composition and let it grow until it doubles in volume. In the rest of the milk put the sugar and melt,
Separate the egg whites from the yolks, put the egg whites in the food processor with a little salt and mix at high speed until a dense foam is obtained. The yolks are added as sugar and mixed with a hand mixer until a cream is obtained. Combine the creams
Beat the egg whites with the salt and the icing. When the foam gains consistency, add the vinegar, then the yolks, oil, yogurt and pomegranate juice, mixing after each. Add cocoa and dye.
Put the mats in cold water with vinegar for an hour, then wash with warm water (rinse with cold water). Boil the pork belly in water with a little salt. I boiled it separately because I had more and I also made the drum,
The turkey breast is deboned, filleted and then seasoned with salt, pepper, thyme and paprika. Place in a glass bowl, add the wine and olive oil, mix gently to incorporate the ingredients.
Two tablespoons of flour are scalded in 250 ml of boiling milk. Stir until a lump-free paste comes out. Melt the sugar in the rest of the milk. 9 egg yolks beat with salt. When the mayonnaise cools, add it
In a large bowl or directly into the bowl of the mixer, sift the flour, add salt and dry yeast, mix gently so that all the ingredients are incorporated. Then add lukewarm water and eggs, mix and stir
Peel a squash, grate it and squeeze the juice. Boil over low heat with all the ingredients, without garlic and boil until the meat comes off the bone. Remove the meat, leave to cool. Add the high fat on top
Which is normal, because you can't really put the bean salad on the bean :)
So, yesterday between 2 rains I thinned it.
I thinned it in a merriment, as it had started to drip again, and Piscot seconded me a little dejectedly and encouraged me to finish faster.
The result was half a bucket of baby salad, which I carried triumphantly, like a trophy, a long-awaited delicacy, in the house, where I made:
Salad soup, like at home mom.
This soup is traditionally made with dice or sour milk, but my mother, being from Cluj, borrowed the city custom and a it makes with sweet milk and so do I.
So we need:
- a generous bowl of lettuce. When the salad makes a head, I put 4-5 large heads, as I prefer it thick and it reduces a lot to boil.
In this case, cut a fidelity with a knife.
- 1 l water
- 1 l of milk
- 7-8, large cloves of garlic
- 2 tablespoons flour or starch
- lemon for sour. Do not put in soup because it coagulates the milk.
Just fall and eat the soup, directly on the plate!
You must have:
- 2 (scribbles) slices about 1 cm thick bacon.
In the country, osinza (come) is also used, which is found in a membrane on the pig's belly. It is that finer fat, with which the jokes are made.
This fat deserves a separate chapter.
- a large bunch of green dill
If you don't have bacon and you don't go to the market to get peasants, go kaizer, but it's not the same.
Cut the bacon into 1 cm slices, then cut into cubes.
The salad is washed in several waters. There is no need to spin it, as it also reaches the water.
Peel the garlic and cut it into small pieces.
Dill is finely chopped.
Now that everything is ready, let's get to work.
Fry the bacon in the pan until golden and crispy.
Add the salad and stir vigorously with a spoon, 2 minutes. So that it softens
a little, and tastes intertwine.
Add water, salt and garlic.
Let it boil.
Meanwhile, prepare the cold milk and flour sauce (pep).
When the soup boils, add the sauce through a sieve, so that it does not remain lumpy with flour.