Tortelli stuffed with mushrooms in sour cream sauce
Tortelli are pasta filled with a rectangular or square shape ...
for the sauce I was inspired by Andrea's recipe ...
- 500 gr tortelli stuffed with mushrooms
- 200 gr sour cream
- 100 gr kaizer
Preparation time: less than 30 minutes
RECIPE PREPARATION Tortelli stuffed with mushrooms in sour cream sauce:
Put the pasta to boil in salted water. When they are cooked, drain them and mix them with the sour cream sauce.
We prepare the sour cream sauce by tempering the cut kaizer, then adding the sour cream and finally the dill. Salt and pepper are suitable.
Mix cold milk with flour, season with salt, pepper and heat a little, stirring constantly. When the sauce becomes creamy (oily), add nutmeg and cheese. Turn off the heat and stir until the cheese melts and the sauce becomes homogeneous. This sauce is poured over vegetables and eggs to au gratin.
1 tablespoon flour or starch
50 g roasted, ground hazelnuts
In hot butter, brown the flour, quench with wine, add the hazelnuts, then the cream and season to taste. It should be like a thin cream. Serve the steak
In hot butter, brown the flour, quench with wine, add the hazelnuts, then the cream and season to taste. It should be like a thin cream, at the end add lemon juice. Serve the steak
butter or oil, milk, celery roots, carrots, onions, pickles, flour, sugar, vinegar, meat soup, peppercorns and salt
Onions, carrots and celery, cut into slices, simmer in butter or oil, then add flour mixed with pre-boiled milk, meat soup, sugar and peppercorns. Boil everything for about 30 minutes, strain it, and then mix with salt, vinegar and pickles, finely chopped.
a large bunch of anise, a clove of garlic, 500 gr sour cream, oil, mineral water, salt to taste
Make a sauce from garlic, salt, oil and mineral water. Mix the juice with the cream, then add the crushed anise.
The fish paste is passed well then the mustard and mayonnaise are added. Cut a lemon into very thin slices and mix with the sauce. If the sauce is too thick, it can be thinned with white wine. Sprinkle with finely chopped green parsley and pepper. It is served with fish dishes.
1-2 lemons, 1 tablespoon flour, 1 tablespoon butter, lemon juice, salt
Prepare an off-white sauce with veal or poultry juice. Add lemon juice and sliced lemon peel.
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground walnuts
1 teaspoon ground cardamom
The spices are gradually mixed with oil and lemon juice until it reaches the consistency of a mayonnaise. Add to fish / mutton / chicken.
Bake the peppers, then put salt in the plastic bag until they cool enough not to burn you (they steam there and peel immediately). Peel a squash, grate it and put the peppers in the food processor, along with 3-4 cloves of large garlic, a tablespoon of oil, two tablespoons of vinegar, a pinch of salt and mix. The result is a delicious paste, fine as mayonnaise in consistency, with the taste of baked peppers & # 8211 good to put on a plate over steak or greased on a slice of bread over eggplant salad or to put in sandwiches or to eat simply like that on bread as a quick snack, etc.
Finely chop the green onions and leeks and cook for 20 minutes. Add the spices and cream, serve immediately.
Make avocado puree with plain skim yogurt, lime juice or vinegar to taste, salt and hot sauce, if desired.
100g of butter, a liter of milk, 60g of flour, 30g of parmesan, salt, pepper, nutmeg.
Melt the butter, add the flour and mix vigorously then add the milk little by little, stirring constantly. Season and simmer for 10 minutes or until thickened. At the end, add the Parmesan cheese.
2 eggs, 500 ml of beer, flour, salt, pepper.
Break the eggs in a bowl and mix well, adding beer, flour, salt and pepper. We continue mixing, adding flour until we obtain a composition similar to a thicker cream. This bechamel is used in beef or pork to fry meat in the oven.
80 g butter, 1 tablespoon and a half flour, 1 liter of milk, salt, nutmeg, ground white pepper
Melt the butter in a saucepan and add the cold-dissolved flour. Stir vigorously, evenly, and as the sauce thickens, add warm milk. Stir this sauce constantly while it is on the fire, so as not to stick to the pan. Let it boil until it becomes like a fine cream. Careful! Don't forget to stir in the sauce all the time, add salt, pepper and nutmeg after it has been removed from the heat.
White Butter Sauce (French)
1 can of liquid cream.
Put in the pan or a pan with higher edges the vinegar with the wine and the finely chopped shallot onion.
Let it make small boiling bubbles and add there a bay leaf, white pepper and a little salt. Mix well with a whisk, then when the liquid has dropped almost completely, and it looks like a syrup, add the cream, stirring vigorously with the whisk. .Then let the sauce lower over low heat, stirring from time to time. This sauce should not be left at all, we should always stay close to it. we add butter, small cubes kept cold before, at first 2-3 then again 2 and each time mixing vigorously with the target until everything melts and is incorporated well. It must be treated with great care because it is sensitive as a mayonnaise, can be cut. When we have finished incorporating all the butter, we can add other aromatic herbs that we like, dried dill or rosemary, thyme, basil. The sauce is strained through a sieve mixing with a spatula until all .Thus it preserves the aromas but remains fine and fluid .
Melt the butter over low heat, add the flour in the rain, stirring to prevent lumps, pour in the milk, stirring a little. Leave it on low heat for 10 minutes, then add the grated cheese, salt and pepper to taste.
melted cream cheese, cow,
Grind the flax seeds with ripe walnuts, mix with the cheese and use for sandwiches, and smoked.
Cheese sauce with broccoli
300 g of cheese - or depending on each
broccoli - a frozen bag, or a whole fresh broccoli
Cut the broccoli into the right pieces (5-6 cm high, and 3-4 cm in diameter) and boil until ready (try it from time to time, until it tastes a little sweet). It drains water. Meanwhile, prepare the sauce. Cut small onions - rounds, as well as dill. They are put in a bowl, next to the grated cheese - it can be salty or less salty, depending on everyone's tastes. Add sour cream and mix until a paste is formed. Until the broccoli is ready, put the sauce in the fridge for a while. Place the broccoli on a plate on top of the sauce. It is recommended to eat with baked chicken liver and red wine.
The vegetables are washed, cleaned, cut into onion pieces, cleaned, washed and cut into slices. Put the butter in a saucepan and when it is hot add the flour, browning it well at all times. not to burn flour. After it has acquired a brown color, add the vegetables, onions and spices and lightly fry. Then extinguish with two cups of hot water. While the sauce is being prepared, the bones are broken and fried in the oven, then put in the sauce bowl with the broth. Boil everything over a good heat for about 3 hours, taking care to the foam is collected when it is formed and it is always chewed so that the sauce does not stick to the dish. After it is ready, it is strained through a sieve. It is used as a basic material for the preparation of gaskets.
A jar of capers, 10 cornis (or as desired), 1-2 hard boiled eggs, 1 raw egg, 1 large red onion or 3-4 shallots, oil, pepper salt, a sprig of parsley, 1 teaspoon vinegar, mustard after taste.
Boil 2 eggs, prepare oil mayonnaise, 1 boiled egg 1 raw, mustard, cut the cucumbers, onion and egg as small as possible. Mix the capers (drained from the jar), cucumbers, onion and egg with mayonnaise, add the vinegar and garnish with parsley and season. Let it cool for half an hour. Serve next to the steak, or as such.
Grate the onion and boil it in vinegar thin with water. Let it boil for 10 minutes, add the cream mixed with a tablespoon of flour and cook until the sauce has the necessary consistency. At the end, the taste of salt is appropriate. It is eaten with raisins, but especially with fish.
Melt the butter (or margarine) in a bowl at Bain-Marie, add the yolks one at a time, stirring constantly. Add the juice of a lemon and the sweet milk. Then mix with whipped cream, finely chopped green dill, salt and powdered pepper to taste. Serve with any kind of steak
50 g fresh, chopped coriander
50 g fresh, chopped parsley
30 g garlic, grated
200 g onion, finely chopped
100 g brown olives (tomatoes), chopped
1/4 teaspoon cumin seeds, ground
1/2 teaspoon paprika (or hot paprika)
2 tablespoons olive oil
salt, cayenne black pepper to taste
In a bowl, grind onions with garlic, coriander, parsley and olives. When an onogenous paste is obtained, add paprika, salt, pepper and cumin and mix well. Finally add oil and lemon juice and mix. Taste the mixture and adjust the taste by adding, if necessary, salt, pepper, or lemon juice. Store in tightly closed containers in the refrigerator. It is used as a marinade, especially for fish and seafood, poultry, red meat and even vegetables. Also with it, season the meat and fish after they are grilled. The sauce is sour-spicy, very aromatic, extremely versatile.
1 cup freshly chopped coriander
In a blender or food processor, mix the ingredients except the salt and lemon juice with a little water to make a fine paste. Add the salt and lemon juice and mix. It should not be liquid. It can be used with foods that contain meat, rice, kebab, can be put in yogurt (raita).
About 200 ml of water is boiled. When the water boils, take the water off the heat and add the butter and then with a mixer, mix until it becomes like sour cream adding the shock of half a lemon. Add chilli , garlic and ginger and then put it in a mixer with a knife, mixing until it becomes a paste. Sweet chili sauce is also sold in Romania, but it can be prepared easily at home, if you have the necessary ingredients at hand.
1 teaspoon grated coconut
For 5 minutes, mix the ingredients with the mixer and you're done. It is used in spring packages.
360 ml of olive oil
a quarter cup of fresh oregano (or 1 tablespoon dry)
1 cup parsley leaves
1 teaspoon dried hot pepper
They are all blended. Half of the quantity is used to marinate the meat, half is served at the table.
Sweet cherry sauce
Drain the cherries in oil with green celery and carrots for 5 minutes then add water, hot pepper, salt and pepper. Let it boil for a few minutes until the water drops and finally put the cream. Mix them in a sauce. spicy and serve with grilled meat.
1 jar of 400g mushrooms, or champinion mushrooms
Drain the mushrooms, cut them, cook them in oil together with the carrot, for 10 minutes then add the milk flour as a dressing, salt and pepper. Let it boil for a few minutes until it drops and the greens are added.
- 50 g of dried white mushrooms or 500 g of fresh mushrooms
Wash the dried white mushrooms well, keep them soaked in clean cold water for 3-4 hours, then boil them in the same water in a covered bowl. The boiled mushrooms are removed from the juice and finely chopped. Finely chop the onion, fry in butter, add the tomato broth and boiled mushrooms and stirring constantly, fry everything over low heat for 8-10 minutes. Then extinguish with the juice from the hot mushrooms, let it boil for another time, add the flour mixed with butter and boil in small pots for 10-12 minutes. When the sauce is ready, add salt. You can add 1 tablespoon of sour cream. This sauce can be prepared with fresh mushrooms. In this case, the finely chopped mushrooms are put in the pan with lightly browned onions and stirring, they are always fried until they are ready. new
700g mushrooms or cultivated mushrooms, 200g butter, 1kg bones for soup, 1 tablespoon flour, 1 onion, salt, pepper, greens, horseradish, 2 tomatoes
Finely chop the onion, add the sliced mushrooms and quench with the bone broth. The sauce is thickened with flour and seasoned with salt, pepper, greens and grated horseradish to taste. Continue boiling, adding the sliced tomatoes. .
250 gr currants, 1 onion, 1 lg sugar, 50 gr butter, 1 teaspoon flour, 100 ml red wine, 1/2 teaspoon cinnamon, 2 cloves, salt
Peel an onion, grate it. Put to harden in butter. Add flour, mix well. Quench with wine and add cinnamon and cloves. Leave it on the right heat. The currant beans are added to the sauce and left to boil for 15 minutes, add the sugar and salt. It is used as a garnish for steaks or camembert bread.
bone soup, butter, lemon, green parsley, pepper and salt
Melt the butter and mix with the bone broth until smooth. Add salt, lemon juice, pepper and chopped green parsley.
100 g mayonnaise (can also be made with commercial mayonnaise), 100 g sour cream (or danone yogurt) a little pepper, 1 bunch of green onions (about 4-5 servings are obtained)
In a bowl, mix the mayonnaise with the sour cream, add the finely chopped green onions, then season with the pepper and salt sauce. It is a quick, tasty sauce, which is served with eggs, poultry, meatballs, snails.
olives, boiled rice, lemon juice, water, onion, green parsley
The olives are mixed after the seeds have been removed. Finely chop the onion. Mix with the rest of the ingredients. The cream obtained is served on bread, with lettuce, tomatoes or cucumbers.
soybeans, an onion, 3 tablespoons oil, salt, pepper, parsley.
Soy is soaked for 12-24 hours. Drain the water and boil it in enough water, about 4-5 l. When it is ready (2-4 hours), drain the juice and pass, with the mixer, together with the onion smothered in oil. salt. Serve on bread with salad of vegetables.
Sardine cream sauce for tarts
the oil left in the sardine cans
salt, pepper powder to taste
Crush the yolks and mix with the oil from the sardine boxes until a paste is made. Mix with mustard, lemon juice, orange juice and sour cream. Add the sardines that have been mashed separately and the grated cheese. Add the finely chopped green parsley and pepper powder.
1 teaspoon balsamic vinegar
2 teaspoons tomato paste
2 tablespoons sour cream
The apple is cleaned and put on the small grater. Put the oil on the fire, and add the grated apple, sugar, vinegar, tomato paste, curry, salt and a little water. Boil for 10 minutes, then add sour cream and bring to a boil.
1/2 meat juice or vegetable soup
1 tablespoon greens (parsley, tarragon)
Stir in the mushrooms in oil, mix with the meat juice and tomato sauce, add the finely chopped ham, finely chopped greens and salt. Reduce to the consistency of a sauce. Cover this pasta with some pasta and the boiled brain.
brown sauce, bone broth, butter, white wine, pepper
Brown sauce mixed with bone broth, wine, pepper, butter and boil for about 5 minutes
Sos Dressing pt. Ceasar salad
1 egg, 3/4 cup olive oil, 1/2 teaspoon ground pepper, 1 teaspoon Worcestershire sauce, 1 clove crushed garlic, 1/4 cup lemon juice, 1/4 cup parmesan, anchovy paste (optional).
Beat the egg well until it becomes frothy, then add a little oil until a mayonnaise is formed. Add the rest of the ingredients and mix.
Cut the pineapple into small cubes and put it in a pan where I put a little soy sauce. Fry in the sauce until it caramelizes a little and then add the pepper, red wine and vegeta. and pour the sauce over it.
Put the cream on the fire in a pan (on steam) together with the flour, the yolks and the sardine butter (prepared from 50 g butter mixed with a teaspoon of anchovy paste and a boiled yolk, passed through a sieve). Beat everything until the sauce thickens, add salt, pepper and lemon juice.
30-50 ml of oil or other fat, 50 g of onion, 150-200 ml of dry wine, 100 ml of tomato juice, a teaspoon of mustard, 25 g of flour, about 300 ml of water, salt, pepper, 2 allspice seeds or a small thyme branch, a bay leaf, a piece of unripe cinnamon, an unripe clove, salt.
This sauce must contain stronger aromas and necessarily wine. It can be put, according to taste, from everything. Finely grated onion cook with fat on low heat for only one minute to develop its flavor, then quench with water and simmer for 10 minutes on low heat. Then add flour, diluted with wine and all the rest. The sauce is boiled for 2-3 boils, to bind with flour and then salted. Dilute with water, wine or tomato juice, to taste. Serve with natural schnitzel from any meat, veal escalope, natural fried liver, meatballs, meat roll, etc.
Sos pt. steak (Sos acrisor)
300 g orange peel
A lemon peeled and cut into very thin slices, together with grated orange peel, boil in 150 ml of water for about 5 minutes, then allow to cool. Separately soak the orange peel with the wine, the juice from a lemon, the vinegar, add the mustard, then the strained juice in which he boiled the lemon and the grated orange peel.Sprinkle with finely chopped green parsley, salt and pepper to taste. Serve with fatty foods, any steak or game.
chicken, a tablespoon grated flour, 1 cube knorr CHICKEN, 500 ml white wine, a cup of water of your choice
The sliced meat is fried in a hot pan with oil, after it is browned, take it out of the pan, in the remaining sauce add the wine, water and 1 cube of chicken knorr. When it starts to boil, put the flour mixed with a tablespoon of butter, mix and leave to boil for a few minutes, the sauce can be enriched with rosemary, sour cream.
It is prepared in the same way as the supreme sauce, with the difference that it is prepared thicker and an egg yolk and lemon juice are added. Serve with asparagus.
1 red hot pepper without seeds and chopped
1 clove of crushed garlic
juice from 1/2 lime
Mix the tomato juice with the pepper, garlic, vinegar and lemon juice in a blender. Season the mixture obtained with salt and pepper. When serving, if you prefer, you can put in the bowl a few ice cubes.
1 sprig of hasmatuchi (chalk parsley),
1/2 link green parsley,
20 g finely chopped almonds,
Put the aromatic herbs in boiling water for a few minutes, leave until the water cools, drain and grind in a mixer. Separately, finely chop the pistachios, mix with the almonds (also chopped) and bind with the yolks. Add lemon juice, salt, pepper, chopped herbs and oil - little by little - stirring as for mayonnaise.
From the crushed garlic, oil and mineral water, prepare a thin sauce with a blender. When it is ready, add the yogurt and honey and continue using the blender. The sauce obtained must be kept cold until serving. The sauce must have a consistency. thick as a cream.
white sauce: 1 clove of garlic, a pinch of salt, 1 cup of yogurt.
red sauce: 1 clove of garlic, a pinch of salt, 1 piece of beetroot.
orange sauce: 1 clove of garlic, 1 pinch of salt, 2 suitable carrots.
green sauce: 1 clove of garlic, 1 pinch of salt, a few spinach leaves, parsley
put the above ingredients in a bowl, depending on what color you want the sauce, and mix. Optional 1-2 pickles are added to accentuate the taste of garlic.
greasy yogurt or sour cream, finely ground garlic, finely chopped dill or pickles.
Mix the ingredients very well. Serve on toast and olive oil or as a garnish for steaks.
2 hot peppers / 1 green pepper (who doesn't like hot peppers)
greens (parsley or coriander)
optional 3 tablespoons sour cream.
1. Peel the tomatoes, most easily by scalding them. Then we cut them into cubes. From the avocado we will use only the pulp so we cut them in half, remove the seeds and scoop out the core with a spoon. Cut the onions, greens and peppers as small as possible. Squeeze the lemon and crush the garlic.2.Crush the avocado with a fork, then add the tomatoes, onion, pepper, greens, lemon juice, garlic and season with salt and pepper. If you prefer faster, use a little hot pepper sauce with garlic. Mix everything in a blender to be creamy). Keep in the fridge, serve with toast or corn tortilla chips.
-salt, white pepper, to taste
peel the avocado and remove the seeds by grinding them into small cubes. The tomatoes are also cut into small cubes and poured over the avocado. In the mixer with a knife, first add the bell pepper, hot pepper, white pepper, salt and a little oil. of olives, after which we mix it until it becomes like a paste to which avocado is added, but be careful, we only mix it for a moment.
30 g white flour, 50 ml oil (or 30 g butter), 1/2 l milk, 100 ml sour cream, lemon juice (I used juice from 1/2 large lemon), 2 tablespoons grated horseradish (or 1 horseradish root), net.
Heat the fat in a saucepan, add the flour, lightly brown until golden, quench with cold milk, stir so as not to become lumpy, over low heat. After the sauce has thickened, turn off the heat, season with thin cream with 1-2 tablespoons of cold water, add lemon juice and season with salt. Mix everything well and just before serving, add the grated horseradish on the grater with small holes. Do not add the horseradish until serving, without boiling the sauce, otherwise the horseradish will give a bitter taste to the sauce.
-2 tablespoons with grated horseradish tip
Prepare a white sauce from flour, oil and milk is ready, remove from the heat and immediately put sour cream, mixed with a little cold water. Salt, pepper, sour (sauce) to taste. Horseradish, grated through a grater small, put in sauce, only at the time of serving, without boiling, otherwise the horseradish will give a bitter taste.
1 half teaspoon curry
2 teaspoons pineapple juice
Mix all ingredients very well and can be used.
2 glasses of fatty yogurt of 200 g
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 medium diced tomatoes
2 medium cubes cut into cubes
Put the yogurt in a bowl and beat well with a fork until it has no lumps. Add water and beat a little more then add salt, pepper, cumin, tomatoes and cucumbers. Mix. Serve cold with rice. .
hot peppercorns mixed with crushed cloves
Onions cut into thin slices brown with flour in butter. Add the parsley root and finely chopped celery leaves, thyme, bay leaf, salt and paprika. Let it boil in the meat juice slowly for 30 minutes. Serve with eggs, ram dishes.
Cut the tomatoes into thin slices and place in a bowl. Add the crushed garlic with a fork, finely chopped basil, salt and pepper. Cover with oil and leave for 24 hours. This sauce is recommended for salads or fish.
20 pieces of red kapia pepper
1 celery root and leaves
2 tablespoons honey
Clean the peppers and donuts, put them on the robot or on the meat machine with a small sieve. Incorporate all the ingredients, bring to the boil for 10 minutes, add the parsley and celery leaves. Place the sauce in jars, staple and sterilize 10 minutes from the moment the sauce starts to boil in the jars. Let it cool in the oven. It keeps very well in the cellar or in the pantry. Use a teaspoon for any sauce, pizza, steaks, stews, sarmale, or even soup. Be careful that it is very hot.
1/4 cup extra virgin olive oil,
2 tablespoons lemon juice,
1/4 teaspoon ground black pepper.
In a cup mix 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon sugar and 1/4 teaspoon ground black pepper.
Finely chop the onion, then mix all the ingredients. Serve with fish or vegetables.
2 boiled egg yolks
Rub the yolks well with lemon juice and powdered sugar. Add lemon peel, sour cream and orange juice and rub very well. Finally add white wine, parsley, salt and pepper to taste. It is a sauce that can be used in salads.
1 link parsley, dill
2 teaspoons food base
juice from half a lemon (vinegar)
Peel, wash and cut the vegetables and greens, then put them in oil in the following order: start with carrots, after 3-4 minutes parsnips, celery, followed by bell peppers, potatoes, zucchini, onions, continue with tomatoes , add 300 ml of boiling water and simmer for 15 minutes on low heat with a lid. Season, let cool and mix everything with a blender. Bring the sauce back to the boil so that it doesn't stick, add the sugar, the base , lemon juice and straighten the taste of salt and pepper. Add ketchup (paprika), bay leaves (who wants a little chopped hot pepper), then take the dish off the heat and season with chopped greens. Serve as a garnish with various dishes : steaks, rasoli, meatballs, boiled meatballs, etc.
1 kg of tomatoes, 1-2 cloves of garlic, 10-12 capsicums, 1-2 tablespoons of oil, salt and pepper to taste, 2 bundles of dill and 1 bunch of fresh parsley
Bake the tomatoes and peppers on the stove tray or on the grill and then peel them. Tomatoes can also be replaced with a jar or a large can of tomatoes in broth. Tomatoes can be chopped with a hand or knife robot (do not use an electric robot, you risk frothing them), then put in a large bowl or bowl and mix with finely chopped garlic or mujdei crusher, oil , with chopped dill and parsley and add 1/2 cup of water, salt and pepper to taste. Put whole baked peppers in the bowl with the tomato sauce. The sauce goes served with any kind of steak, french fries or even just bread.
1 bunch of fresh dill
1 teaspoon concentrated chicken / vegetables / mushrooms
In a saucepan put the oil (butter) and flour over low heat. Stir with a whisk for 2-3 minutes until it starts to sizzle a little (do not fry the flour) and add the milk (hot), stirring vigorously with the whisk. The sauce thickens quickly. Add finely chopped dill, salt, concentrate, pepper, sugar, vinegar, curry (optional) and mix a little more. After a few boils it is ready. It is served with rasol, natural potatoes, sauteed or au gratin vegetables, cheeses.
- 2 teaspoons of garlic, crushed
- optional, 1 teaspoon of paprika or hot pepper, according to preference, 1 teaspoon of dried dill and one of basil
Mix all ingredients in a glass bowl. Cover and refrigerate. It can be used with any meat and even fish, for cooked or grilled foods. The meat is marinated in the refrigerator for 12 to 16 hours.
Dill or parsley sauce
3 tablespoons orange juice
Crush the garlic and rub with salt and broth. Add orange juice, balsamic vinegar, dill and sour cream. Put it on the right heat and mix well for 2-3 minutes, then pull after the fire and let it rest for 2 minutes. Sprinkle with parsley leaves and powdered pepper, mix well and put on the fire again for 2-3 minutes after which the fire is extinguished. Serve with fish or steak with lemon slices. Add a little soul
Dill or parsley sauce
2-3 tablespoons butter or 30 g butter or other fat,
a teaspoon with finely grated onion tip,
2-3 teaspoons with mustard tip,
1/2 vegetable soup or water,
Finely chop the onion, cook for a minute on low heat and immediately turn off with 1/4 l of water or soup, boil for 10 minutes. Dilute the flour, mustard and sour cream with the rest of the soup or water, added a little at the beginning. so as not to form lumps and pour into the sauce to result in about 600 ml. Bring to a boil, to bind the flour, then salt and optionally add a few drops of lemon juice or vinegar.
sorrel, flour, butter, sour cream, lemon juice, sugar and salt
Flour dissolved in 150 ml of water is added to the melted butter, stirring constantly. Add sour cream, sorrel, sugar and salt and cook for about 20 minutes. At the end of cooking, add the lemon juice.
brown sauce, butter, bone broth, red wine
Brown sauce mix with bone broth, wine, pepper and salt and boil everything for about 5 minutes. After boiling, add butter and brandy and mix until smooth.
Butter 200 g lemon 100 g green parsley 1/2 pinch salt pepper
Heat the butter, remove from the heat, add the lemon juice and beat well, adjust the salt taste, and at the end add the ground pepper and finely chopped greens.
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground pepper
Mix 200 ml natural yogurt, 1 teaspoon fresh, grated ginger, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground coriander, 1/4 teaspoon ground pepper, 1 teaspoon hot paprika, 4 tablespoons lemon juice and 1 tablespoon oil.
Leave to marinate for 4 hours or more.
Used for: chicken, lamb, white fish and shrimp
butter, lemon, capers, green parsley, pepper and salt
Heat the butter, then add the green parsley, capers, lemon juice, pepper and salt. Mix everything well and keep warm.
1/2 cup almonds (75 gr), 2 teaspoons olive oil, a large onion, finely chopped, a teaspoon of paprika, a teaspoon of garlic powder or finely chopped garlic, saffron, a half red tomato peeled and cut (280 gr ), salt, pepper, a cup of white wine, a quarter cup (15g) bread crumbs.
Preheat the oven to 180 degrees. Put the almonds on a tray and bake for 8-10 minutes. It is then allowed to cool. A quarter of the amount is set aside for decoration. Put the almonds through a mincer or cut them into small pieces. In a bowl, heat the oil. Saute the onion until soft, about 8 minutes. Add paprika, garlic, bread crumbs, saffron and sauté for 3 minutes. Add the tomatoes, wine and leave over medium heat, stirring occasionally, until thickened (5-8 minutes). Salt and pepper.
2 teaspoons sesame oil
mix 2 tablespoons of miso with carrot juice, along with two teaspoons of sesame oil, ground ginger and some wasabi paste.
two tablespoons butter, two tablespoons flour, three cups milk, 150 g grated schvaitzer, salt, pepper, nutmeg
Pour the flour over the hot butter and mix well without browning the flour. Slowly pour the milk, without stopping to mix the sauce. The desired consistency is that of a thicker cream. Pour the grated schvaitzer and mix to avoid lumps. After two minutes, set aside and season.
It is used for gratin.
Rub the yolks with the sugar, vinegar, salt, mustard, crushed garlic and boil on a steam bath. When the composition is ready, set aside and mix with sour cream and leave to cool.
- 500 ml of thick cream
Marinate the walnuts in the brandy for an hour. Mix all the ingredients. Heat in a steaming pan, without boiling.
Serve with pasta or cold with sticks of vegetables (carrots, celery sticks, etc
30 minutes (low complexity)
Put all the ingredients in a higher container and grind them or in a food processor and put 2 tablespoons of oil at a time, and at the end add sour cream and mix with a wooden spoon. The result is a homogeneous cream with which you season the dry or stuffed pasta.
In a blender, mix the yolks, mustard, lemon and hot Tabasco sauce. Heat the butter and add a little (it should thicken quite quickly) mixing. Until it is used, keep it warm (in a steam bath).
15 minutes (low complexity)
4-5 hard boiled eggs, 2 small yogurts, 2 tablespoons mustard, 2-3 strands of green onion, lemon juice, salt, pepper, oil, a little green dill.
Boiled eggs are peeled, put on a grater, put in a bowl. Separately in a bowl, mix the mustard with the oil to obtain a mayonnaise. Put mayonnaise over the eggs, add sliced green onions, salt, pepper, yogurt, a little lemon juice and chopped green dill. Mix everything well and get a very tasty sauce, good for steaks.
1 teaspoon mint, finely chopped
1 teaspoon salt (not very fine)
Put the ingredients in a bowl and beat well until smooth. Cover the bowl and refrigerate for 45-50 minutes. Boil hard boiled eggs with this sauce.
Mix all the ingredients in a bowl. Put in the fridge for a few hours before serving. It goes great with fresh vegetables, vegetable salads.
Parmesan sauce and red onion
1 red pepper, finely chopped, 1 red onion, finely chopped, 1 bunch of green onions, 450 ml sour cream, 50 g grated Parmesan, 1 teaspoon black pepper, ground, green onions for garnish
Incorporate in the sour cream the pepper, red onion and chopped green onion. Add the Parmesan cheese, pepper and sprinkle with chopped green onions on top. It can be served with chips or skewers.
100 g grated onion
Saute onions and spices in a little oil. Leave to cool and mix with mayonnaise, mustard, chopped olives, chopped smoked fish, tomato juice and oil until it is consistent and mix well.
Choose the basil leaves, after washing and draining the bouquet. Put in the mixer: basil, peeled walnuts and garlic. It mixes. Add about 2 tablespoons of pumpkin oil and then olive oil, depending on how soft you want it to be. You can also put lemon juice. It matches salt and pepper. I didn't add the cheese until I put it on the pasta. The pesto is put in a jar and kept in the fridge for a few days. Not only pasta can be flavored , but also fish or other meat.
The garlic is cleaned, the basil and greens are washed, the whipped cream is chosen. All the ingredients are put in the blender, except for the Parmesan cheese if it is already grated. recipes or is used in meat and fish dishes.
1/4 teaspoon ground black pepper
2 cloves crushed garlic
3/4 cup dried basil leaves
1/4 cup dried parsley leaves
1/2 cup extra virgin olive oil
1/4 cana ranza Romano rasa
In a blender put the hazelnuts, pine buds, garlic, salt, pepper, basil and parsley, mix, gradually adding olive oil. Stir until it becomes a thick paste, add the Romano cheese and Parmesan, then let cool. a bowl in which you pour a drizzle of olive oil over the sauce to prevent it from browning.
The scrambled egg yolk is rubbed with mustard, then cream is added and mixed very well. Add the vinegar and sugar and continue mixing. Add chili, salt and pepper. It can be served with steaks and salads.
Boil the tomatoes with onions and strain them, add the vinegar and sugar and bring to the boil with the spices.
Bring to the boil until thickened and add the sour cream. Mix well and serve with salad and steak.
Put the yolk, mustard, salt and pepper in a bowl.Mix with a pear-shaped whisk, gradually incorporating the oil (a little faster than with mayonnaise). Then add vinegar, lemon juice, sour cream, sugar and curry, stirring until smooth. It is used for al dente mushrooms, mushroom appetizers, tongue broth, chicken, beef and natural vegetables, salads.
tomato paste, onion, carrots, flour, oil, butter, sugar, thyme, salt, pepper
Drain the onions and carrots in oil with 100 ml of water. Add tomato paste, dissolved flour, 50 ml of cold water, about 750 ml of boiled water and boil for about 20 minutes. Pass, add butter, thyme, sugar, pepper and salt then boil for another 5 minutes.
4 cloves of garlic, 1 small onion, 4 anchovy fillets in oil, 2 tablespoons of capers, 1 pinch of hot paprika, 15 green olives without symbols, 15 black olives without symbols, 1 tablespoon of tomato paste, 4 tomatoes , 3 tablespoons olive oil, 1 tablespoon chopped basil leaves, 30 g grated Parmesan
Put the oil in a pan over low heat, add the anchovy fillets, chopped onion and garlic. Leave until the onion becomes clear. Add the tomato paste, and the peeled and crushed tomatoes, capers, olives and paprika. Boil on low heat for 10-15 minutes. Set aside, add the basil and Parmesan. You can pass the mixer for 15 seconds
1.2 kg of minced beef or mixture, 1.5 kg of peeled tomatoes in tomato sauce, 3 large carrots, 2 onions, 2-3 sticks of celery, 150g of bacon, 150 ml of white wine, 2-3 cloves of garlic , 3-4 bay leaves, basil, oregano, salt, pepper, olive oil.
Fry the vegetables (finely chopped) in olive oil, then add the garlic and bacon. Incorporate the minced meat, quench with wine, add a little water and cook for 30 minutes. Add the tomato sauce (tomatoes in tomato sauce are processed with a mixer or blender), season and simmer for an hour. This sauce can be preserved (boil in the oven for 15 minutes)
Butter 50 g flour 50 g milk 300 ml sour cream 200 g egg yolks 4 pcs lemon 100 g salt pepper
Heat the butter, add the flour and cook without browning. Quench with milk, mix well and boil for 15 minutes. to a gentle fire. Add sour cream mixed with egg yolks and lemon juice and simmer for a few more minutes. Season with salt and pepper and strain through a sieve. Use for fish, cauliflower, boiled white cabbage, etc.
Gradually mix the mayonnaise with the mustard, the diced cucumbers, the diced boiled egg, the tarragon, the parsley and the pepper. A cold sauce for eggs, fish, beef.
1/2 Kg of tomatoes or 300 grams of tomato juice
Wash the tomatoes and make juice, peel the onion and put it to harden. When the onion is hardened, add the tomato juice and leave the spices on the fire until it thickens for about 20 minutes. This sauce is served with meat dishes.
red, orange and green peppers
Chop red, orange and green peppers, mix with hot peppers, chopped red onions, vinegar and coriander leaves. Serve the sauce with pork or chicken, or mix with cooked pasta.
-3 red, orange and green peppers
- Peel a squash, grate it and chop it finely.
- Chop red, orange and green peppers, mixed with hot peppers, chopped red onions, vinegar and coriander leaves.
- mix all the ingredients and leave to marinate for about 2 days. The sauce is served with pork or chicken, or mix with boiled pasta.
2kg tomatoes, 4-5 cloves garlic, salt, pepper, olive oil, a few parsley leaves.
Wash the tomatoes well, cut the pieces and put them in a pot to boil for about 20 minutes. Remove from the heat and strain through a sieve and put back in the pan to boil for about half an hour, then add the garlic cloves. Let it boil for another half an hour and add the finely chopped parsley, salt and pepper. Bring a few more boils and at the end put a few tablespoons of olive oil. Serve with pasta or grease the pizza stick.
Ingredients for 1kg of product.
The anchovies are put in hot water at dusk and then drained. The garlic is cleaned and ground. The lemons are squeezed. All the ingredients are put in a blender. After mixing, it is left to cool. The sauce is used for fish dishes.
1 teaspoon the secret of vegetable taste
2 tablespoons broth or tomato paste
Peel an onion, cut it into small cubes, put it in a saucepan and cover it with oil, put it on the fire, add a lg of broth, bay leaf, allspice, s.g., salt, pepper. Stir until the onions are soft (do not brown), add water and leave on the fire. In a bowl put a lg broth, 2 lg flour, gradually add water until a thinner paste without lumps. Add to the pan, stirring vigorously, over low heat. Let it cook for another 5 minutes (stirring so that it doesn't stick to the pot). It's very good if you put the meatballs in the sauce because it borrows the tastes.
the core is a slice of bread soaked in water, milk
6 cloves of garlic, grind
Garlic, walnuts and breadcrumbs are mixed in a blender. Add a little vinegar and milk. Add the oil with a drop like mayonnaise. Serve with fried fish
- 1 teaspoon of cinnamon
- 4 tablespoons grated coconut tip
Mix all the ingredients. Serve with carrot sticks that you soak in the sauce
3 medium fleshy tomatoes
1 tablespoon paprika
1 tablespoon freshly cut parsley
1 tablespoon freshly cut larch
a cilia knife tip (optional)
Boil the tomatoes with boiling water and peel them, cut them into cubes. Grind the garlic with the side of the knife and then cut it into pieces, fry it 2
3 minutes on low heat. Add the tomatoes, fry them until they change color a little and add the straw cut with a length of 4 cm. Add salt, sugar, basil, thyme, paprika, cilia and fry 2 more.
3 minutes. At the end we add fresh parsley and larch and turn off the heat. Let it season for another 2 minutes with the fresh vegetables and the big appetite.
coriander, paprika, marjoram, oregano, basil, salt, pepper, dill, parsley
Make a spaghetti dressing by mixing all the above ingredients until you get a creamy consistency sauce that is poured over hot pasta.
Finely chop the onion and garlic. Peel the tomatoes and chop them. Peel the mushrooms and they will cut you.
Fry the onion and garlic in hot olive oil. Add the mushrooms. After browning, add the tomatoes and wine. Leave on low heat until the sauce decreases. Add salt, basil, oregano and pepper to taste.
In a frying pan with oil, put the finely chopped onion. When it has hardened, add the sliced bell pepper, diced ham and mushrooms. When it starts to brown, add it over the box of peeled, diced tomatoes. Bring to the boil. Put the 2 cloves of whole garlic, olives, oregano, rosemary, salt and pepper. At the end, before serving, remove the cloves of garlic.
Brown the flour in an oiled pan. Add the vegetables, garlic and sliced onion and cook together. Extinguish with broth dissolved in water, add the cow bones that have been browned for 3-4 hours in the oven and the spices (bay leaf, thyme, cumin and pepper, fill with water and let it boil for 3-4 hours, then pass the sauce through a sieve and adjust the taste of salt.
Grind the garlic and mix well with a little salt, then add the vinegar diluted with a little water (about 2 tablespoons), oil, salt and pepper to taste. Mix well and serve with fish broth or green bean salad.
beef soup, a tablespoon of flour, 40 g butter, parsley, pepper, salt, an onion, cloves, bay leaf, thyme, tomato broth
Prepare a beef broth soup (with vegetables for flavor).
Cook a tablespoon of flour in 40 g butter, when it is blond-brown
add 250 ml of soup slowly and stir away from the heat for 15 minutes.
1 cube / teaspoon mushroom concentrate
1 slice melted cheese / cheese
2 tablespoons olive oil
1 teaspoon sesame seeds
Put the olive oil, butter, raisins, concentrate, spices in a saucepan and place the saucepan on the low flame of the stove. After the butter melts, add the melted cheese / cheese, milk and mix with a whisk until it starts to boil. Add the flour dissolved in a little water and mix until the sauce binds. Add the mustard and mix the sauce. Serve with different dishes: steaks, grills, rolls, potatoes.
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 quarter teaspoon dried thyme
1 teaspoon spices for steak
The brown raisin sauce is special, festive, fragrant, spicy, different from the golden raisin sauce, which is more & # 8220bland & # 8221. It is hotter. Put the olive oil, butter, raisins, bay leaves and paprika in a saucepan and simmer until the butter melts. Add the vinegar, sugar, cinnamon and wine, finely chop the donut and put it in the sauce. Leave for a few more minutes on low heat, then add ketchup, 20 ml of water and straighten the taste of salt, pepper, thyme, spices for steak according to your preferences, hot, spicy, sweet or sour. Let it boil over high heat. little,
5 minutes, stirring occasionally until the sauce binds and the raisins soften. It is served with different steaks, grills, etc. if you want to get a special, spicy and refined taste. Garnish with bay leaves in sauce, garlic, cucumber slices, peppers.
green tarragon, flour, butter, bone broth, sour cream, sugar, vinegar and salt
Flour dissolved in 100 ml of water is added to the melted butter, stirring constantly, so as not to form agglomerations. Add bone broth, sour cream, vinegar, sugar, tarragon and salt. Boil everything for about 15 minutes.
Prepare a mayonnaise from 1 boiled egg yolk and one raw, salt, pepper, mustard, vinegar, slowly add the oil.
Thai sauce with sweet chilli
Crush garlic, chili, sherry. Add sugar, fish sauce and starch diluted with rice wine as a dressing. Ideal with spring packets, shrimp and chicken dishes (especially grilled ones), sweet chili sauce it is also associated with raw vegetables (eg cucumbers) in salads or for marinating the fish to be cooked.
a teaspoon of sugar
1-2 tablespoons olive oil
a little helas (or lemon juice)
Crush the garlic, put the pepper, a tablespoon of helas, sugar and rub with 1-2 tablespoons of oil. Add sour cream, mix well, make a foam. Put the chopped dill and let the flavors penetrate for about 15 minutes. It can be served over cucumber salad, or over natural potatoes, fish or chicken, etc.
1 teaspoon balsamic vinegar
Cut the celery, carrot and pepper into thin strips. Put them to harden in a little oil together with the pineapple, 15 minutes on low heat, under the lid. Over the vegetables add 2 tablespoons of tomato paste dissolved in 150 ml of pineapple compote, 50 ml water and a teaspoon of balsamic vinegar. Bring to the boil and then straighten with 1 teaspoon of flour. Eat with rice and chicken pieces fried in a little oil.
onion, bone broth, sour cream, oil, flour, white wine, paprika, salt
After scalding, simmer the onion in oil with 100 ml of water, add the flour dissolved in the bone broth, stirring constantly. When the onion is well cooked, the sauce is passed and boiled again, adding sour cream, paprika, salt and towards the end of cooking, wine.
Mix the ingredients.
Garlic sauce with carrots
3 tablespoons plain yogurt or sour cream
1 tablespoon olive oil
1 teaspoon chopped parsley (dried)
When I cook carrots to yellow the soup, I use them for a unique garlic sauce. If you don't use grated and hardened carrots to yellow the soup, clean it, grate it and fry it in a little special oil for this sauce. Put 4 tablespoons in a saucepan. oil, flour, put it on the fire and when it starts to heat add 100 ml of boiling water and mix vigorously with the whisk until it comes off the edges of the bowl. Allow to cool. Peel and slice the garlic. Put the scalded flour in a bowl, the sliced carrot, the sliced garlic, the yolk, the oil, the lemon juice, the salt and the pepper, then mix for 12-15 seconds. pour everything into a bowl. Make small depressions on top with a teaspoon and sprinkle with olive oil on top. Decorate with green parsley.
Garlic sauce with sour cream
1 small glass of sour cream
Peel the garlic and grind it well, add salt and pepper, mix well. Add oil and a little vinegar and rub well, it should be a slightly thicker paste. Add sour cream and mix until smooth, finally add chopped dill, if you have it fresh it is even better to give it a taste Super. Serve as a garnish for steaks, french fries and fish.
Finely chop the onion and cook in oil, add the flour and the grated soup vegetable and continue to cook until the vegetable has softened. Quench with the bone soup, add the broth, wine, vinegar and peppercorns and salt. and let it boil for about an hour and pass it through a sieve. At the end add the rabbit blood thinned with water and a teaspoon of sugar, mix well and boil for another 15 minutes. It is used for game dishes.
wood sauce, smanatana, mustard, butter, white wine, salt and pepper
Mix the madera sauce with sour cream and mustard until smooth. Add butter, wine, salt and pepper. Boil everything for about 10 minutes
1 vanilla powder or 1/4 vanilla stick cut lengthwise
The above quantities, apart from the milk, are put in the cauldron and beat well with a whisk. After 3-5 minutes, pour the boiling milk and continuing the beating, put it on the right heat. remove from the heat. Pour immediately into the bowl and continue beating until cool.
Mix all the ingredients and put on the fire, stirring constantly until it boils. When it is ready, add the cream, mix and then it can be served.
Vinaigrette Sauce (French)
apple cider vinegar, lemon juice, grapefruit juice, wine vinegar or balsamic vinegar, olive oil, corn oil, grape seed oil or rapeseed oil, a little sugar or honey and boiled and cooled water or water pay for dilution. Add to taste basil, thyme, ground black pepper, ground allspice, salt, tarragon, dill, fresh mint, garlic, onion, and to obtain a white vinaigrette sauce add yogurt and thin cream.
Put in a bowl the oil, sugar or honey, apple cider vinegar, balsamic vinegar, wine vinegar, grapefruit juice or lemon juice, a little boiled and cooled water or plain water. After mixing the contents well (base sauce) it is up to you to add the above spices and ingredients depending on the preparation you want to serve this sauce.
Raspberry Vinegar Sauce (Raspberry Vinegar)
Flavored vinegars and oils are widely used in Portuguese cuisine, it is easy to buy them or make them at home, they come out even cheaper. We need an empty bottle, it can have any shape. First pour the wine vinegar, then the raspberries. Put a stopper and leave it closed and dry for. approx. 15 days.
Mix all ingredients well and can be served with boiled potatoes or green beans with garlic as a diet.
-a drop of salt to taste
Heat the butter, add the flour and cook without browning, quench with sour cream mixed with water, mix and simmer for 15 minutes. Add salt, sugar, pitted cherries and cook for another 20 minutes. Strain the sauce through a sieve, use it to roast beef and poultry.
1 cup finely chopped onion
2 cloves garlic (crush well)
1 teaspoon peppercorns
1/2 teaspoon curry powder
1 piece of anchovy (crush well)
Mix all the ingredients very well with the mixer and pour the obtained sauce into a bottle. Put it in the fridge and it is recommended to use it for 1 week, when needed. Shake well before use.
Mudra - healing by hand signs
Mudras have been practiced at all times and by all religions. Even we each practice mudras without actually realizing it.
MUDRA (Sanskrit) can be defined as the non-verbal mode of communication and self-expression consisting of hand gestures and finger positions, the external expression of "inner determination", suggesting the supremacy of non-verbal communication over the spoken word.
Many such hand positions are used in Buddhist sculptures and paintings in India, Tibet, China, Thailand, Korea and Japan, indicating to believers in a simple manner the nature and role of the gods represented.
Another interesting meaning is given to the concept of MUDRA. Reveals the secret of the 5 fingers, each finger starting with the thumb is identified with the 5 elements: - SKY - WIND - FIRE - WATER - EARTH.
Mudras are performed through certain positions of the fingers and hands with the aim of resonating the practitioner with certain subtle energies or his integration in certain spheres or beneficial force fields. Mud exercises are Asian finger positions, a kind of hand yoga. Bending, stretching or touching the fingers activates the reflex areas, triggering certain reactions of the body. These movements can be performed anywhere without too much effort. It is practiced with both hands sitting in a position as comfortable as possible. Hold each finger position for 5-25 minutes, taking a deep breath.
The fingers are the part where the energy meridians of the body described and used in acupuncture end.It is therefore possible that, by simply positioning the hands, one can act on one state or another of the physical or emotional body. This art from the millennia of a long Indian mudra tradition is as effective a way of balancing energies as that of the oriental techniques of Tai Chi Chuan or Qi Gong. Shrubs can be made anywhere without the need for additional training or a special environment. They can be used in front of the TV, sitting in the car or other means of transport, or even taking the place of harmful habits such as drinking coffee or smoking.
Kali, the goddess with several hands
Traditional Hindu dances include mudras as sacred positions, but also to demonstrate the qualities of this art.
& # 8226 MUDRA ABHAYA - the absence of fear - the hand is raised with outstretched fingers and the palm in front. This mudra is attributed to the Hindu deity Kali with many hands, the power of destructive time, which lies beyond fear and balances those who invoke it with anguish.
& # 8226 MUDRA VARADA - dedication - the hand is lowered with outstretched fingers and the palm in front. The goddess Kali destroys the transient elements of the universe by being above vanity, sharing happiness.
& # 8226 MUDRA TARJANI - threat - the clenched fist with the index finger pointing upwards is also found in martial arts, a gesture made by the occult ninja group.
& # 8226 MUDRA ANJALI- gesture of adoration and prayer with hands clasped in front of the chest.
In Japan, the thumbs and forefingers of both hands joined together to form a triangle express concentration. It is well known that the American gesture of the clenched fist with the thumb is triumphant in marking the idea of success. All civilizations have used the language of the hands, which is perhaps the oldest means of communication between peers. In the Orthodox Christian faith, many of the saints have positions of the hands that are identical, coincidentally or not, with some Hindu mudras. Laying hands on someone means the transfer of an energy (power), a blessing, a ritual gesture in Christian churches and the ordination of priests. The gesture of students to raise their hand in school to respond to the verification of knowledge is in fact one of the strongest Indian mudras (PRAN MUDRA) that of concentration and vision improvement. Three fingers together to make the sign of the cross signify in Christianity the Holy Trinity, but even this gesture is a mudra of the focus of desires, of concentration, of finding solutions.
Mudrele, fingertip medication
& # 8226 The benefit of mudre is extremely important. Through these exercises you can achieve or maintain better health. Here are some easy-to-practice mudras with maximum benefits.
The index finger is bent, touching the base of the thumb. The thumb is joined to the middle and ring, the little finger being stretched. In case of a heart attack this mudra is considered life-saving, relaxing in a few seconds. In Hindus, it is considered the # first aid for people suspected of having a heart attack.
The thumb is joined to the middle and ring, the other fingers remain outstretched. Provides relaxation and relief of urinary problems. Helps eliminate toxins. It purifies the body. It has the gift of driving away evil spirits, of protecting the person who practices it. It can be seen in hip-hop singers and fans of this urban cultural movement, although it is unlikely that they know its meaning.
The little finger joins the tip of the ring finger and the tip of the thumb without forcing, the other two fingers remain stretched. It is an invigorating mud, energizes the body and increases vitality. Helps improve vision. It is necessary for the nervous, tired and weak. & # 8222Energy bank & # 8220 increases vitality and clears vision. Practice for a long time, it relieves eye diseases. It is a mudra encountered in students who, through this position of the fingers, signal that they want to answer the teacher's questions.
One of the simplest faces, they hold both hands with their fingers intertwined. Some use this mudra instinctively when at rest. The practice of this mudra is effective in treating rebellious colds, lung congestion and microbial infections.
The thumb and forefinger are joined in a relaxed contact, without pressing hard, and the other fingers are held out. This is the mudra that people are most familiar with. Great thinkers and ancient scholars such as the Buddha, Jesus, and many of the saints are presented with their hands in this attitude. A powerful calming yogi, Mudra GYAN is practiced for peace of mind, concentration of mind, sharpening memory, increasing spiritual availability, developing creativity.
The middle finger touches the base of the thumb which presses lightly, the other fingers are outstretched. This mudra relieves ear pain in just a few minutes.
Mushrooms with sour cream & # 8211 traditional recipe
Mushrooms with sour cream & ndash traditional recipe for mushroom stew with polenta, pythons, yolks, pleurotus, mushrooms or any kind of mushrooms. How to make mushrooms with sour cream or ciulamaua? Written recipe and step by step video.
Tips from Gina Bradea
-Do not boil the food long after adding sour cream, so as not to cheese
-a cream as fat as possible is recommended, and this one, from Lidl, with 30% fat, is perfect
-use any kind of mushrooms, but wild mushrooms are the best
-you can also add a few slices of hot pepper, if you like it more spicy
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Presentation and service
Put generous portions on plates and serve this simple food, or with freshly cut dill on top.
Don't forget one polenta hot or a home bread , only good for gathering all the sauce from the plate. To remain perfectly clean, because it is a great pity for such goodness.
Good appetite, but I recommend you to see the video recipe below.
Increase cooking tastes and health. Traditional dishes are always the best!
I also leave here the video recipe, to see everything I do:
How to make beef steak in a pan with mushroom sauce & # 8211 Diane Steak
An important step is to take the meat out of the fridge at least 1-2 hours before cooking (depending on its size). The meat must be tempered before touching the hot pan. Here are my slices of apricot & # 8211 thickness approx. 3 cm. Only one turned into Steak Diane, the other I pulled into the vacuum bag and froze for another time. Each piece had approx. 450 g. My beef has not been matured.
The meat is not washed. I dabbed it with paper towels to keep it as dry as possible. About 20 minutes before cooking, I seasoned the meat with salt and freshly ground pepper. Courage!! Add plenty of salt and pepper! No other spices are needed because we do not want to fade the taste and aroma of beef. Fatty ribs are the ones that will give flavor and tenderness to fried meat.
Until the meat was tempered, I had time to prepare all the other ingredients. This mise en place is essential because everything will take place at a very fast pace from the moment the cooking starts. I sliced my mushrooms, cut the onion into thin slices, peeled the garlic. I also had Worcester sauce and mustard at hand. So is the piece of butter and the glass of cognac.
Ravioli with sour cream sauce and truffles
Pasta, sour cream, butter and ripened cheeses. Here is a combination that goes exceptionally well with the fine aroma of truffles. Serve the dish for dinner or as a first course of a light summer lunch. It goes well with a dry, cold and sprinting white wine, which cools and refreshes, from time to time, the taste buds.
Kitchen: Radu's recipes
Amount: 2 servings
Preparation time: 5 minutes
Cooking time: 6 minutes
250 g ravioli stuffed with cheese
1 1/2 tablespoons butter
120 ml sour cream
15 g Parmesan cheese, freshly grated
15 g Cheddar cheese, freshly grated
1 teaspoon chopped truffles
2 tablespoons fresh chopped basil leaves
1/2 teaspoon truffle oil (optional)
Parmesan cheese, freshly grated, for serving
Cheddar cheese, freshly grated, for serving
fresh basil leaves for garnish
1 extra teaspoon of chopped truffles to serve (optional)
Boil the ravioli in plenty of boiling water, with plenty of salt (about 2 teaspoons to 1 liter of water), for 5-6 minutes, or as indicated on the package.
Meanwhile, melt the butter in a pan, salt, pepper and add the cream. Mix well and simmer the mixture for 3-4 minutes.
Add Parmesan and Cheddar and 2-3 tablespoons of water in which to boil the pasta and stir over low heat for 2 minutes.
Remove the pan from the heat, add the chopped truffles, basil and ravioli. Mix carefully.
Serve the pasta sprinkled with Parmesan and Cheddar, sprinkled with truffle oil, dotted with truffles and garnished with basil.
Chopped truffles from the jar are a mixture of truffles, in small percentage, usually up to 15% (depending on the type of truffle used) and other mushrooms, most often mushrooms. It is a very aromatic mixture, but once opened the bircan must be consumed in 2-3 days, otherwise the aroma goes away.
Truffle oil is an olive oil flavored with truffles, usually white. It is very fragrant and has the advantage that the aroma lasts a few weeks after opening.
You don't really need two kinds of cheese. Parmesan alone is enough. I used Cheddar because of the color, although in the end it almost didn't matter.
There is no real need for truffle oil, I used it to know that you have to consider it for other recipes. In most cases, this oil is used exactly as here, unripe, used as a spice, to flavor.
You can use in this recipe any kind of pasta, fresh or dried, short or long, simple or stuffed. Of course, the cooking time varies. I would say that, theoretically, not every filling would go well with white sauce and truffles, but commercial pasta has a tiny filling, often quite insignificant in taste and aroma, so the risk of mismatch is low.
I have always said that pasta should swim in the sauce, it should only be in an adequate amount to easily "grease" the pasta, not to puddle on the plate. I do not deny this, but the sauce in this recipe is quite thick, because the chopped cheese gives it consistency, especially cheddar, and adheres very well to pasta, so here, exceptionally, the sauce can be a little more abundant .
Instead of Parmesan you can also use Grana Padano.
You can also try a combination of Parmesan or Grana Padano with Gorgonzola, Camembert or other cheese with mold.
Try a variant in which you add to the sauce, along with the cheeses, a little (about 1/8 teaspoon) freshly grated nutmeg. You may have a pleasant surprise. At least I liked what came out.
How to spread and cut homemade pasta
I went back to the pasta dough. I took it out of the fridge and prepared my work table. I set up the pasta machine and brought my flour bag and a sharp knife.
Foodblogger at Savori Urbane. #savoriurbane
By resting the dough became very elastic and friendly. I lightly powdered the table with flour. I flattened it with my palm in a relatively rectangular shape and started to pass it through the rollers of the pasta machine. I started with position 7 (the widest) and passed the dough twice through it. Between stretches I wrapped the dough in 3 and passed it again through rollers (at positions 7 and 6). From position 5 down I didn't make any more packages but I passed the dough strip twice through the machine. Since the strip became very long, I decided to cut it in 2 and work with halves.
After each passage through the noodle machine, I lightly powdered the dough with flour, smoothing it on the table with a floured hand. In the end I obtained 2 strips of dough about 80 cm long by 15 cm wide and about 2 mm thick. At tagliatelle the dough can be 3 mm thick (mine was a bit thin).
I folded each strip and cut the tagliatelle to 0.7-1 cm wide with a sharp knife. They will swell a lot when boiled.
I immediately shook them well and untied them from each other, placing them in piles on the floured work table. At this stage they can be left to dry for 24 hours and can be stored in cardboard boxes or can be frozen immediately, so fresh.
Wholemeal pasta with mushrooms and parmesan
Recently I discovered on the shelves, in the market, wholemeal pasta, made of durum wheat. I have previously used durum wheat pasta, but not wholemeal. To be honest, the brown color didn't make me want to look carefully at what is written on the package, thinking that they are some pasta, also with weirder ingredients (spinach, tomatoes, carrots, etc.) or even strongly spicy ( with hot peppers, etc.).
I'm wodering why ? I tried and once prepared some multicolored pasta. No, they didn't turn my back on me, which is why I stayed for my favorite pasta, white and with egg. Is it good or bad from the point of view of nutritionists ?! I haven't clarified yet, even if I read carefully the labels on which some food colors appeared, the producers said they were natural.
Organic stores ?! Recently, several organic stores have appeared in my city, with products brought I don't know where (I mean the country of origin), but most of the products are packaged under license in local companies. I tried pasta bought from these stores, but the initial conclusion was not much changed.
I go through organic stores more and more often and I decided to try other culinary combinations using products bought from these stores.
Pasta is a valuable ingredient in my family's recipe book! In the family we prepare diversified recipes. I didn't give up the old recipes inherited from my mother & # 8211 cheese macaroni, minced meat macaroni, meat macaroni, cheese and cheese spaghetti with minced meat and eggplant feathers with cheese, sour cream and cheese, in the oven.
Ingredients needed in the recipe: wholemeal pasta, mushrooms, parmesan, fresh butter, leeks, extra virgin olive oil, green dill, lemon, coarse salt, peppercorns.
I used mushrooms from the scalded ones and put them in the freezer in the fall. You can also use unpaired mushrooms, bought frozen, from the market.
Be careful! In the fall, before scalding, large mushrooms should be sliced to the right size. You can slice and freeze if you pass the mushroom block, before putting it in the pan, through a stream of warm water and use a sharp knife with a thicker blade.
Frozen mushrooms are not thawed before, at room temperature, but put frozen ice in a frying pan with high edges in which a mixture of fresh butter and extra virgin olive oil was heated.
- wholemeal pasta,
- fresh butter,
- extra virgin olive oil,
- green dill,
Optional ! It is not a mistake to put in the pan 1-2 cloves of thinly sliced garlic and / or a few hot pepper flakes or a few slices of hot, red, fresh peppers, for an additional flavor of the dish, to the delight of professional gourmets.
Beware! The block of frozen mushrooms is added to the pan, with the fire reduced to a minimum under the pan, being very careful not to jump hot splashes on the hands and even on the face.
The block of frozen mushrooms is carefully rolled in liquid on all sides and allowed to thaw gradually, stirring occasionally with a wooden spoon.
- Defrost mushroom block, gradually, at the right heat, in a mixture of liquid, hot, fresh butter and extra virgin olive oil.
- Boil whole pasta in boiling water in which a coarse salt powder has been added.
- Tempering mushrooms and leek slices, together, in a mixture of fresh butter and extra virgin olive oil.
- Boiled wholemeal pasta is added to the mixture of boiled mushrooms and leeks. Season to taste with coarse salt, freshly ground peppercorns and lemon juice.
- Add parmesan cheese on a large grater and finely chopped green dill.
- The preparation is mounted on flat plates and served hot / hot with slices of beets and slices of lemon.
The leek is sliced into rounds and fried together with the thawed mushrooms.
The mixture of mushrooms and leeks is seasoned with coarse salt and freshly ground peppercorns. Stir-chopped green dill stalks can be added during mixing.
Leeks should not be browned, just a little soft. For quick hardening, mix with a wooden spoon.
The pasta is boiled in boiling water in which a coarse salt powder has been added.
The feathers boil 1-2 minutes less than written on the package.
Boiled wholemeal pasta is taken with a whisk and added to the pan with mushrooms and leeks, ingredients hardened together.
The chef's secret! Boiled pasta does not leak.Take with a whisk and add to the pan with mushrooms and leek slices. The water will be absorbed by the pasta which at the same time will swell enough becoming soft as the budding gourmets want. If necessary, a few tablespoons of the water in which they cooked the pasta can be added to the pan.
Drizzle lemon juice in the pan, add Parmesan cheese on a large grater and finely chopped dill.
The preparation is homogenized using a wooden spoon.
Of the housewives! Do not throw in the sewer the water in which they cooked the pasta. Allow to cool and water the houseplants. The plants will be happy and will delight your eyes with a real floral richness.
The final preparation is mounted on stretched plates. Serve with cooked / boiled beets and lemon slices, side by side.
A cold beer goes great with such a preparation.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not avoid whole wheat pasta, even if it takes a little longer to cook. They are healthy and well prepared, they can quickly take you out of the eternal dilemma: & # 8220What are we eating tonight!? & # 8221.
Horseradish sauce with cold cream & # 8211
Horseradish sauce with cream & # 8211 cold & # 8211 fast (per minute), without cooking. Do you like horseradish? Do you know how healthy it is? This horseradish sauce goes great with boiled or fried sausages, with steaks or beef broth or with sausages.
Horseradish (Armoracia rusticana) is also known as garlic, wild root, tormac (source). The peeled horseradish has no smell, but if we grate it it has an extremely hot aroma. Because the aroma volatilizes, it is good to always keep the horseradish in tightly closed containers. The easiest way to preserve it is grated horseradish in vinegar (recipe here).
The great-grandmother did warm horseradish sauce with sour cream, my father's favorite. When he didn't have much time, he also made this simple sauce, without fire.
This horseradish sauce with cold cream & # 8211 fits great with a roast beef & # 8211 recipe here.
From these quantities we obtain 300 ml of 6 servings of sauce. If you find it too strong, you can dilute it with more cream and whipped cream. We, in Transylvania, like hot horseradish sauce.
Tortelli with meat and mozzarella 500g
Freshly filled pasta made by hand. The sheet is made of durum wheat flour and eggs. Stuffing: pork and beef, cooked like a ragout with tomato sauce and mozzarella. Boil in salted water for 3-4 minutes. They can be served with a sauce or in soup.
Available for pre-order
Freshly filled pasta made by hand. The sheet is made of durum wheat flour and eggs. Stuffing: pork and beef, cooked like a ragout with tomato sauce and mozzarella. Boil in salted water for 3-4 minutes. They can be served with a sauce or in soup.
Pasta should be stored in the refrigerator (not in a plastic bag) and eaten within 4 days. Frozen for 3 months. The frozen ones are put directly in the boiling water, they do not thaw! Allergens: Milk, Eggs, Gluten
& # 8211 Orders placed until 4pm on a working day will be delivered the next day
& # 8211 Orders placed after 4pm on a business day will be delivered within 2 days of placing your order
& # 8211 For urgent orders, contact Fornarina by phone and ask for order confirmation and delivery time as soon as possible
& # 8211 In general, orders placed online will be honored within 1-2 days of placing the order
Chicken breast with mayonnaise
Chicken breast with mayonnaise recipes: how to cook chicken breast with mayonnaise and the tastiest chicken breast salad recipes with mayonnaise and onion, fish paste with mayonnaise, chicken breast salad with celery, chicken breast with sour cream and dill, spaghetti with mushrooms and chicken breast, marinated herring salad with mayonnaise, potatoes with mayonnaise, tongue with mayonnaise and horseradish, chicken breast salad with marinated onions, chicken breast.
Chicken breast with mayonnaise, olives and marinated onions
Salads, Poultry salads 1 chicken breast, 3-4 tablespoons mayonnaise, 2 onions, 150g olives, 1 cup vinegar, 1 cup oil, 2 cups water, 2 bay leaves, peppercorns, berries of coriander, salt and pepper.
Chicken breast salad with mayonnaise and corn
Salads, Poultry salads a chicken breast, mushrooms (a small jar), pickles (2-3 suitable), mayonnaise, a small yogurt, corn (a small box).
Grilled chicken breast with rice
Thyme, Potato, Mayonnaise 1 chicken breast 4 potatoes 1/2 cabbage 1 carrot mayonnaise thyme seasoning chicken oil salt, pepper
Salad with chicken breast, celery and mayonnaise
Salads 1 chicken breast 1 celery homemade mayonnaise lemon juice salt pepper thyme
Dill, Mayonnaise - a boneless chicken breast - 300 g fresh mushrooms - 3 eggs - 2-3 tablespoons oil - mayonnaise - 1 creamy yogurt - a can of small corn - dill - 1 box of pringles chips
Celery salad with chicken breast
Salads 500 g celery a chicken breast 4 - 5 pickles cucumbers mayonnaise from 2 eggs 3 - 4 tablespoons sour cream vinegar or lemon juice I also put white pepper
50 gr feta cheese 50 gr chicken breast juice 100 gr boiled chicken breast 3 tablespoons corn kernels 3 sliced cucumbers (pitted) 3 tablespoons mayonnaise 4 tablespoons sour cream salt to taste.
Vinegar, Red onion, Mayonnaise ingredients: 1 fried chicken breast 1 red onion 2 pickled cucumbers 1 roasted and pickled capsicum 3 boiled potatoes 1 lettuce (small) a few black olives salt pepper vinegar olive oil mayonnaise.
Beef Salad With Chicken Breast
Christmas, Poultry salads, Salads 4-5 large potatoes 1 carrot 1 cup boiled peas 2 pickles 250 chicken breast 1 teaspoon mustard 300 gr mayonnaise salt, pepper
Chicken breast salad with pasta
Salads, Poultry salads 400 g pasta 1 chicken breast a box of sweet corn a small box of peas 3-4 tablespoons of mayonnaise 200 g of creamy yogurt
Chicken breast salad with grapefruit
Salads, Poultry salads 1 chicken breast 1 small celery 1 beetroot, small half grapefruit pink mayonnaise from 2 yolks 2 tablespoons sour cream salt, pepper
Chicken breast salad
Meals, Meat dishes 1 head of tomato salad, cucumber, real bacon, cheddar cheese, croutons 1 tablespoon mayonnaise, 2 teaspoons dijon mustard, 3 teaspoons honey, salt, pepper, 1 teaspoon rice vinegar chest chicken
Salads, Cold salads 600 g potatoes 2 chicken legs or a medium-sized chicken breast 4 pickled cucumbers 2 boiled eggs 7-8 green olives stuffed with peppers 1/2 link dill sauce: 1/2 plain yogurt 5 tablespoons mayonnaise ( I used purchased mayonnaise) 5 tbsp.
Chicken breast salad with mushrooms and pickles
Salads, Poultry salads chicken breast, mushrooms (canned), pickles, mayonnaise, yogurt, corn (box).
Beef Salad (for Christmas)
Chicken breast, Potato, Chicken a chicken breast 600 g potatoes 6 pickled cucumbers 5 pickled donuts 4 suitable carrots 200 g frozen peas salt pepper for mayonnaise: 600 ml oil 2 boiled egg yolks 2 raw yolks a teaspoon mustard lemon juice salt
Mushroom salad with chicken breast
Mushrooms 300 gr mushrooms 1/2 chicken breast 1 bay leaf 1 teaspoon peppercorns salt 2 cloves garlic 1/2 bunch of green parsley 1/2 teaspoon honey mayonnaise (1 egg 1 teaspoon mustard salt 100 ml oil)
Spicy potato breast salad
Chicken, Meat dishes, Potato dishes 300 g chicken breast 800 g potatoes 1 red onion 2 stalks celery (celery) for dressing: 150 g mayonnaise 80 g hot sauce 2 teaspoons mustard seeds 1 teaspoon chopped parsley salt pepper 70 g gorgonzola cheese
Beef Salad With Chicken Breast
Carrots, Peppercorns, Water 1 large chicken breast 5 carrots 2 parsley 1 kale 4-5 cloves garlic 1 onion 2 boiled potatoes 200 g boiled peas lemon juice 5 eggs 2 pickles cucumber oil peppercorns salt
Baked chicken breast with mushrooms
Potato, Chicken breast, Parsley o1 chicken breast mushrooms about 400 g o200- 300 g sour cream o2 tablespoons oil chicken condiments o800 g potatoes o1 tablespoon flour opatrunjel osare and cheese
Chicken breast roll
1 chicken breast (4 rolls) 4 pieces of drizzle cow's milk (goat) 4 very small teaspoons of mustard 4 very small teaspoons of mayonnaise 1 sprig of green onion salt pepper to taste 1 tablespoon thyme olive oil sunflower oil.
Crispy chicken breast
Chicken breast, Chicken we need: 1 chicken breast 2 eggs salt and pepper to taste 1 teaspoon paprika 2 tablespoons flour 100 g cornflakes
Sticks with chicken and cheese
Pepper, Chicken Breast, Cheese 1 chicken breast 8.10 sticks 1 cucumber 2 tomatoes 1 green pepper caramelized and dried onion (or green) cheese spicy sauce mayonnaise sauce with garlic a tablespoon of flour 2 tablespoons breadcrumbs 1 large egg spices (salt, paprika,.
Meat dishes for 2 servings I used: 1. a small can of mandarin compote (175 gr pulp) 2. a chicken breast (500 gr) 3. an orange 4. 3 tablespoons light mayonnaise 5. salt pepper
Appetizers, Sandwiches 1 chicken breast 4-5 potatoes 1 bell pepper cucumber pickled ketchup salt, pepper, thyme mayonnaise 2 tablespoons sour cream
Chicken breast in the nest
Chicken breast, Cabbage, Chicken a chicken breast 1/2 small cabbage 200 g pasta salt, pepper, 2-3 tablespoons olive oil lemon juice
Chicken breast roll
Chicken breast, Chicken slices of bacon chicken breast sliced or grated cheese.
Broccoli roll and chicken breast
Chicken breast, Chicken 1 chicken breast, 3 onions, 4 eggs, 300 gr. broccoli, 3 tablespoons flour, baking powder, 4 tablespoons sour cream, pepper, salt
Natural chicken breast with tomato salad
Chicken breast, Vinegar, Chicken 1 chicken breast 4-5 red spices for chicken 5 tablespoons olive oil 1 tablespoon vinegar salt pepper paprika
Italian chicken in the oven
Steaks 3/4 cup mayonnaise 1/2 cup parmesan, grated 3/4 teaspoon garlic powder 3/4 cup breadcrumbs 4 halves chicken breast
Meals, Friganele 500g chicken breast 200 g yogurt 2 eggplant 100 g mayonnaise 1 bell pepper 1 hot pepper 3 tomatoes olive oil mint leaves an onion 3 cloves garlic bay leaves salt pepper
Chicken breast roll
Thyme, Chicken breast, Bacon 1 chicken breast 1 onion 4 cloves garlic 2 tablespoons breadcrumbs, butter 100 g bacon thyme salt, pepper
Mayonnaise, Vegeta, Chicken 8 eggs half onion onion vegeta chicken 1 pickled cucumber for decoration (optional)
Meat dishes necessary for 2 servings: - 2 slices - 4 mushrooms or a few sliced olives - 1 pickled donut - 2 slices of Prague ham - 2 slices of cheese - mayonnaise sauce with garlic. necessary snacks: - chicken breast - egg - breadcrumbs - salt and pepper. necessary sauce.
Grilled chicken breast with vegetables
Chicken breast, Chicken 1 chicken breast 2-3 slices of eggplant 2-3 slices of zucchini 2-3 slices of red bell pepper 1 onion dressing: 1-2 tablespoons leaner cream 1 skim yogurt 1-2 teaspoons horseradish salt pepper
Potato, Cheese, Mayonnaise 1 jar whole mushrooms (look for mushrooms with hats as large as possible) 3 potatoes 2-3 carrots 2 boiled eggs 100 g cheese 1 small chicken breast 1 bunch curly parsley (hasmatuchi) 150 g mayonnaise lettuce
Salad with mushrooms and chicken
Christmas recipes, salads a piece of chicken (can be 2 chicken without breast and without legs) 1 carrot a celery a parsnip root an onion 2 pickles 300 g mushrooms 3 onions 1 cup vinegar, spices mayonnaise obtained from 1 raw egg two eggs boiled 100 ml oil
Chicken breast rolls
Chicken Breast, Cheese, Ham Chicken Breast Cheese Ham Optionally Preserved Canned Mushrooms and Toothpicks :))
Baked chicken breast schnitzel
Chicken breast, Paprika, Chicken chicken breast 2 eggs 3 tablespoons flour 3 tablespoons breadcrumbs salt pepper pepper
Chicken breast with mango
Chicken breast, Chicken, Mango 1 chicken breast 1 mango 2 eggs 3 tablespoons sour cream 100 grams cheese 2 tablespoons chopped dill oil 1 teaspoon butter or margarine salt and pepper
Natural chicken breast schnitzel with sauteed vegetables
Chicken breast, Mushrooms, Zucchini 1 chicken breast 1 tomato 2 bell peppers yellow / red 2 carrots 1 onion 100 g zucchini 150 g mushrooms 4-5 cloves garlic a few sprigs of parsley spices for chicken 5 tablespoons olive oil salt paprika pepper
Grilled natural chicken breast
Thyme, Chicken breast, Paprika 1 chicken breast grilled spices 3 tablespoons olive oil 10 g butter thyme paprika salt pepper
Chicken breast in pork breast
Meat dishes 2 pcs. chicken breast fillets slices of smoked pork breast salt, 2 tablespoons homemade pepper paste ^ homemade olive oil a piece of ginger 2 glasses white wine toothpicks
a bunch of green onions a bunch of radishes a chicken breast 100 g cottage cheese 3 tablespoons mayonnaise
Salads, Poultry salads lettuce 2 tomatoes a leek 2 carrots 3 mushrooms raw mushroom chicken breast toast toasted walnut kernel mayonnaise 4-5 tablespoons sour cream lemon juice red pepper a little dried mint salt
Shaorma (to Catherine)
Meat dishes 500 gr boiled chicken breast 300 gr sauerkraut ketchup mayonnaise piadina (sticks for shaorma)
Chicken sandwich in pita pocket
Appetizers, Sandwiches 500 g arugula salad (can be replaced with spinach) 250 g parmesan 2 cloves garlic salt pepper 2 tablespoons olive oil 1 teaspoon grated lemon peel 1 chicken breast (roasted) 150 g mayonnaise 2 pita cut into 2 1 sliced red
Chicken roll in hazelnut crust
Chicken breast, Chicken a chicken breast 2 tablespoons sweet mustard 5 g ribs 100 g melted cheese 1/2 salt carrot, 50 g ground hazelnuts
Cherry tomatoes, Chicken breast, Chicken breast chicken bacon (if you can have a little meat) onions if you can red cherry tomatoes red pepper green pepper salt
Chicken breast and cheese schnitzel
Wheat flour, Chicken breast, Cheese a chicken breast 100 g cheese 2 eggs wheat flour salt, pepper oil for frying
Chicken roll wrapped in bacon
Chicken breast, Raisins, Pistachio 6 boneless chicken legs 500 g sliced bacon carrot pistachio pistachio olives pitted chicken breast salt and pepper.