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It took me longer to bible them than to bake and eat ..... :)))))
I let the dough thaw, at room temperature, I spread it a little with the rolling pin and then I cut a flower shape (in the video I cut with a glass), I went in boats ..... because I wanted a flower ..... I put the meat in a bowl, I added salt, pepper, basil and tomato paste and I mixed. Separately I grated cheese and parmesan. I took the cut flower and stretched it out of the meat mixture, folded it and squeezed it well and then joined the corners to form a "petal". Some I filled with meat, others with a mixture of cheese and Parmesan. I greased a round pizza tray and placed 5 petals filled with meat in the middle, then around them petals filled with cheese and parmesan, the last row was with the meat filling. they must be placed with space between them so that they can bake well.
What was left for me, as I just didn't throw away the remaining dough, I stretched it again and formed petals, I placed them in a small popcorn in a yena bowl. After placing the petals, in the middle of the meat ones I placed cheese cubes, beat an egg and greased each petal separately. I put the tray in the preheated oven, I didn't time how long I held the tray, but it's very simple, when they are browned and opened, it's ready. I served it with kechup .....
How to drink and should I eat?
Chacha brandy can be eaten with dried fruit, for example, prunes. It can be considered an excellent appetizer because increases appetite .
Serve the drink before the main meal. Put sliced apples, pears, oranges and sliced lemon on a table.
If you want your guests to enjoy the taste of the drink in particular, add zest - lemon or orange when you insist.
Chacha itself, the basis of our alcoholic product, has always been revered in Georgia as a festive drink. Her preparation was a whole ritual. Guests were invited to a tasting of the finished "vodka". Cheese served called guda, shotis bread and nuts. If the host did not have time to prepare dinner and the guest was already knocking on the door, she treated him to a snack chacha.
Tradafiri Juice Ingredient
- 300 grams of Damascus rose petals or other very fragrant variety
- 4.5 liters of water
- 4 large lemons
- 400 grams of sugar
Preparation of Rose Juice
1. While the roses are still whole, wash them in some cold water and shake well to remove any insects and dust. After that, remove the petals and remove the middle.
2. Wash the lemons very well. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Put the water, sugar, lemon zest and the juice of the 4 lemons in a saucepan on the fire. Heat the liquid, stirring constantly, only until the sugar is completely dissolved. As I did, by the way, at shock syrup recipe, then pull the pan aside.
3. Put the rose petals in a large 5 liter jar. Pour over the water with the dissolved sugar, along with the lemon peel. Stir and insist by pressing the rose petals with a spoon. They should be immersed in water as much as possible, although they tend to rise to the surface.
4. Cover the jar with a saucer and place in a sunny place. The jar will stay like this for 48 hours. During this time, mix in the jar at least twice a day. What happens in these 48 hours is obvious in the image below. The color and aroma of the petals will be transmitted to the liquid, turning into a fragrant rose juice.
5. At the end, strain the juice through a thick sieve, pressing the petals well to squeeze. Place in suitable containers and store in the refrigerator. Scest rose juice is served cold, possibly with the addition of ice.
Good job and good appetite!
"Cinema a la carte", a book for cooking a movie
We need to complete the gifts of the Kings, and a book is a great option for children. From Recetín we advise you Cinema on request, a book that brings together recipes taken from great movies in the history of cinema. Thus, the little ones can learn and start in these two pleasures that cook and enjoy movies.
Cinema a la carte, edited by Raima, was created from the joint work of chef Helena García Ulldemolins and Pablo Mérida, as a film scientist. The book includes many recipes for starters, starters, mains and desserts, which are easy to prepare and developed using light texts with descriptive notes about the movies they are inspired by. In addition, each dish is accompanied by a note about nutritional qualities and how to supplement it to make it healthier.
For children I propose a children's menu consisting of a first class Ratatouille, some spaghetti with meatballs from The lady and the tramp seconds and a delicious Oompa Loompa bath from Charlie and the Chocolate Factory for dessert.
Fried green tomatoes as an appetizer, in the style of cheese soufflé Sabrina, Cordones with rose petals Like chocolate water the second and, for dessert, a Tiramisu Norma of The bride's son there are other dishes that are collected in the forthcoming Cinema a la Carte book 19.95 euros.
Image: Dipualba, Bajateloz, Tektec
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Full article: Recetin »Children's menus» "Cinema a la carte", a book for cooking a movie
- I didn't really capture all the stages, and so it was hard for me to take pictures often. As an overview, I tell you that this bread is made up of 3 parts: 2 rows of petals and the middle.
Knead the dough well, well .. here I cheated, I put the good mixer to do the job for me, for about 20 minutes .. the poor man did not resist, did not complain and because he did not make any scandal , I stopped it every 5 minutes to rest its engine. After kneading it, leave the dough to rise for an hour then cut it into 2 equal parts.
The first is divided into 5 equal balls (and represents the outer row of petals), and the second we divide it into 6, of which one slightly larger than the other 5. The 5 represent the inner row of petals, and the 6th , the middle.
I repeat, the first 5 balls of the first half represent 5 sheets that we spread with the facet and overlap them, and that form the outside of the bread, ie the first row of petals.
The other 5 balls represent another 5 sheets, a little smaller, still superimposed, which we place one on top of the other and which form the second row of petals, the one from the inside to the outside.
The 6th ball, which is bigger than the 5, represents the heart of the bread, and we place it just at the end.
And now let me explain the procedure.
For the outer row of petals, we spread the 5 sheets in a round shape and overlap them in a large, flat, borderless tray, on which we put baking paper.
So, we put the first sheet, we grease it with melted butter or margarine, then we put over it the 2nd sheet, we grease it, and so on, until the 5th, which we make a little bigger than the other 4, as to cover them when we spread it over them. The 5th sheet does not grease.
In that collage of pictures where I inserted different stages of preparation, the 9th photo shows the 5 overlapping sheets, with the last one bigger than the other 4. With a well-sharpened knife we make 4 cuts starting from 1.2 cm from the edge sheets (picture 10). Then, carefully, we take each petal and turn it outwards (picture 11). This is the first row of petals, the one outside.
How to store raw adzhika
Cooked Adjika should be stored in the refrigerator. However, some housewives complain that the sauce begins to ferment after a month or less. Raw Adjika cooked according to the same recipe by different housewives can be stored differently. Early fermentation is most often caused by:
Of course, raw adiica is tastier and can be prepared very quickly, but special attention must be paid to washing vegetables and, especially, herbs. The mouse is found in the axils of the leaves. If there is any doubt that the sauce will not last long, it is better to add a few tablets of aspirin (calculate 1 tablet per liter of sauce). A good preservative is vinegar and even vodka.
This appetizer should be spicy. If you close the banks without preservation, then the sharper the ingredients in the composition, the more it will be stored. Some mistresses, when using tomatoes, eat them and boil them, then add other raw ingredients.
No oxidized materials are used in the manufacture of this sauce, it is mixed only with a wooden spoon. If convenient, you can keep the adjika in plastic bottles. On top of the jar or bottle, before pouring, pour a vegetable oil for safety.
The raw adjika product is a tasty and incomparable snack. It can delight gourmets not only in the summer season, but also to be kept all winter, in special conditions.
Spicy liqueur tea and grapes
Tea liquid with spicy mixture.
Ingredient: 20-30 g of lemon peel, 3 hours. L. high quality black tea, 200 ml water, 1 liter of strong vodka, sugar syrup to taste,
For a spicy mixture of 1/2 h. L. cinnamon, 1/2 h. L. Cloves, 1 / 2h. l. nutmeg, 1 / 8h. l Coriander, 1 / 8h. l. ginger 1/2 hour. l ienibahar pepper.
To prepare this vodka liqueur at home fresh lemon peel, mix with 2 ch. L. spicy mixture put in the jar, add a strong tea infusion (3 h. L. Top versions of tea insist 10 minutes in 200 ml of hot water), fill the vodka, close lid and infused for 6 weeks.
Then add the sugar syrup, mix and infuse for another 2-3 days. After that, the liquid is ready for use. You can drink it on your own, and they can be added to tea to produce flavored drinks.
grape liqueur with pepper and vanilla.
Ingredient: 1 liter of grape juice, 1 kg of sugar, 1 tbsp. l. black tea, 5 bay leaves, black pepper peas 5 1/2 h. l. vanillin, 1 liter of vodka.
Mix all the listed ingredients, pour into a bottle, close and insist for 5-6 days, shaking regularly.
Then filter, filter, pour into bottles and cork.
Eggplant salad is one of the most popular summer appetizers. And this eggplant recipe will become your favorite!
& # 8211 2 teaspoons salt (for boiling eggplant)
& # 8211 15 gr of hot chili peppers
& # 8211 3 tablespoons sesame oil (olive or vegetable oil)
& # 8211 1 teaspoon of aromatic mixture of dried vegetables or spice for Korean carrot
& # 8211 20 gr of fresh coriander
& # 8211 1 tablespoon 6% vinegar or lemon juice
& # 8211 1 tablespoon fried sesame.
METHOD OF PREPARATION:
1. Leave the eggplants in cold water for 1 hour, then remove the spine, cut them in half, place them in the pan with boiling water, add salt and cook for 5-6 minutes (no more) over medium heat, after the water boils.
2. Mix the Korean carrot spice with soy sauce, oil, paprika, chopped greens, chopped garlic and chopped hot peppers.
3. Add sesame and, optionally, vinegar or lemon juice.
4. Remove the eggplants through a sieve and let them drain for 1 minute, then cut them into straws.
5. Add the eggplant to the bowl with the flavored sauce, mix well and you can serve the appetizer.
Get a delicious salad both hot and cold. You can serve it with boiled potatoes, rice or meat.
Flower cheeses (very fluffy)
Flower cheeses, very fluffy, are the usual cheeses or lap in the waist, but with a more beautiful shape. They are made of leavened dough, soft and fluffy, filled with a cream cheese sweet and flavored with plenty of vanilla and lemon. They can also be made salty, with many types of fillings, one tastier than the other.
Children will be delighted by such tasty flowers.
I saw the model on the internet. They are not difficult to make at all and they are very tasty and good-looking.
What do we need for the flower cheese recipe?
- -1 kg of cake flour
- -1 salt powder
- -2 eggs
- -100 g sugar
- -10 g dry yeast or 40 g fresh yeast
- 650 ml of water or milk
- -50 ml kneading oil
- -shell of 1 lemon
- For the filling
- -400 g of fresh cheese or urda, well drained
- -2 eggs
- -100 g sugar
- -vanilla, lemon peel
- For decoration
- -1 or
- a few candied raisins or fruits or jam
How to make a flower cheese recipe?
The leavened dough
Sift the flour, add the dry yeast, sugar, eggs, flavors, salt and milk and knead, adding the oil little by little. See here the secrets of leavened dough .
If you use fresh yeast, rub it in a cup with 1 tablespoon of sugar and a little warm milk, then add 1 tablespoon of flour, so that it is like a thick cream. Set aside to swell for 10 minutes, then add over the flour. Add to the dough what flavors you like: lemon, orange, vanilla, rum & hellip
Cover the bowl and let it rise, warm, until it doubles in volume. What a beautiful dough came out for me, if it is well kneaded, it is smooth, it does not stick to the hand and it is full of air bubbles. A beauty of dough! & # 128578
& ndash big onions
-piper, hot pepper
-oil for frying
Ingredients for the sauce:
-1 cup of beer
& ndash as much flour as it contains, let a dough come out like a slice
How to prepare chrysanthemum from onions?
And now let me tell you how to do it, right?
Be careful, it's foooooarteeeeeeeeeeeee complicated. (just like in my favorite ad :))).
Peel the onion, cut the lids and then cut into 2, 4 & hellipdar not down. Then cut each section into thinner slices, in 3 or 4 strips. Sprinkle with salt and leave for 10-15 minutes. Prepare the sauce from egg, beer, salt and flour. Drain the onion, sprinkle with pepper and / or chopped hot pepper, put in the sauce, let the sauce well between the petals, then put on a breadcrumbs. Pour the breadcrumbs well, between all the petals of the chrysanthemum, being careful not to break. Put in a large saucepan with hot oil and let it brown. When it has browned nicely, remove it on absorbent napkins or in a strainer.
CAUTION: The oil must completely cover the onion.
The breadcrumbs can be plain or flavored with other spices, greens, grated Parmesan cheese, etc.
You can also add tomato juice, mustard, etc. to the sauce.
Change the recipe and taste every time, the same recipe may be different. :)
Chrysanthemum onions can be served with different sauces: ketchup, tzatiki, pesto, etc. They break & bdquopetale & rdquo from the chrysanthemum and soak in the sauce, along with a cold beer & hellip is a good killer.
I made a huge onion here, almost 1 kilogram, it didn't come out very well, it broke, it was hard to handle, to fry & hellip a flocaiala came out & hellip :)))))))))))
I recommend making smaller onions, up to 500 g, to keep their shape better. I'm redoing the recipe and I'll post the new pictures. & # 128578
White Lady Cocktail Recipe (appetizer, short drink)
- 40 ml gin
- 30 ml of orange liqueur (Cointreau or Triple Sex)
- 20 ml of lemon juice.
- pour all the ingredients into the stirrer (see the article on stirrers here) and add ice
- beat well and pour the finished drink through a glass filter
- Garnish with a slice of lemon or a slice of orange peel.
I took this recipe on the IBA website, meaning it is authentic and currently relevant. However, this is not the only recipe, which has changed several times in the last century. As long as you prepare this drink insidiously and then sit down at the computer, I will talk about the history of cocktails as well as alternative recipes says White Lady.