|2.||White wine vinegar||2 tablespoons|
Diced dill pickles
Diced bread-and-butter pickles
Minced green onions
Chopped fresh parsley
|10.||Dijon mustard||1 teaspoon|
Freshly ground black pepper
Cayenne pepper, or more to taste
Salt to taste
1 . Stage
Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
2 . Stage
Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
1 . Peel the vegetables, cut everything into cubes, put everything in a pan, add flour, tomato paste, balsamic vinegar, salt and pepper to taste, mix everything well.
2 . Cut the meat into small cubes.
3 . Roast beef with potatoes is very satisfying, tasty, tender and aromatic. Cooking such a roast is very simple, the cooking time will depend on the quality of the meat and the size of the slices. This dish is great for the whole family for lunch or dinner, serve it with pickles, salad or fresh vegetables. If you wish, you can replace beef with pork, if you want, add your favorite spices and herbs.
4 . Bon Appetit!!!
5 . Pour in water, add bay leaf, put on medium heat and simmer until cooked for about 1.5-2 hours. Add spices and salt as needed.
1 . Preheat the oven to 400 degrees F (200 degrees C).
2 . Rinse and pat fillets dry. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemon over fillets. Arrange remaining lemon slices on top of fillets.
3 . Carefully seal all edges of the foil to form enclosed packets. Place packets on a baking sheet.
4 . Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes depending on size of fillets.
1 . Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
2 . Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.
1 . Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2 . Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
3 . Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
4 . Carefully cover with plastic wrap and refrigerate until serving.
1 . Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
2 . Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
3 . Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
4 . Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
5 . Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.
1 . Mix the milk and semolina. Boil the porridge while stirring. Leave it to cool. Add quick yeast and sugar to the warm porridge. Stir it.
2 . Add the soft butter, salt, vanilla and egg. Stir to combine.
3 . Soak the raisins in hot water for 20 minutes. Then dry them. Add flour and raisins in batches to the liquid ingredients and knead a non-sticky dough. Place in a bowl, cover with a towel and leave to rise for 1 hour.
4 . Knead the dough and divide it into two parts.
5 . Roll out each piece of dough into a circle. It should be about 2 cm thick. Place on parchment.
6 . Cut into segments, not cutting to the end in the middle of the circle.
7 . Make incisions in each segment.
8 . Turn the ends around their axis through the notches once. Leave to rise in the heat for 20 minutes.
9 . Brush with egg, bake until lightly browned, 25 minutes.
1 . Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
2 . Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
3 . Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
5 . Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
1 . Cut banana in half, then cut each half in 4 slices lengthwise.
2 . Melt butter in a medium frying pan over medium heat. Add brown sugar and cook until melted and caramelized, about 3 minutes. Stir in pineapple chunks. Add banana slices and cook for 1 minute, flipping halfway through.
3 . Pour brandy all over bananas. Set on fire with a match or BBQ lighter. The brandy will burn quickly and while it burns, gently shake the pan to be sure all alcohol burns off.
4 . Put 2 slices of bananas each into 4 small bowls. Top with vanilla ice cream and a little bit of syrup from the frying pan. Serve immediately.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
2 . Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
3 . Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
4 . Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.
1 . Sift flour, baking soda, and salt into a bowl.
2 . Beat sugar and vegan margarine in a mixing bowl with an electric mixer until creamy, about 2 minutes. Mix in vanilla. Stir in flour mixture until incorporated, then add coconut milk, 1 tablespoon at a time, until dough comes together. Wrap dough in plastic wrap and refrigerate for 30 minutes.
3 . Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
4 . Roll chilled dough on a floured surface to a thickness of 1/4 to 1/2 inch. Dip a cookie cutter in flour and cut out cookies, re-flouring as needed. Place cookies onto the prepared baking sheets.
5 . Bake in the preheated oven until just turning golden, about 10 minutes.
1 . Gourmet Salad turns out to be light and satisfying at the same time, as well as fresh. To prepare such a salad is very simple, it includes a boiled tongue, so as to speed up the cooking time, boil it in advance. White cabbage goes well with pickled cucumbers and tongue, cashew nuts add spice to the salad, they can also be replaced with peanuts. Gourmet Salad is perfect for any side dish and will certainly decorate the festive table.
2 . Bon Appetit!!!
3 . Season the salad with olive oil and mix, sprinkle with chopped cashew nuts on top. It can also be used for greasing mayonnaise or sour cream.
4 . Add finely chopped green onions, pepper to taste.
5 . Cut the boiled tongue and pickled cucumber into strips.
6 . Thinly chop the cabbage, if you are preparing a salad of old cabbage, then remember a little with your hands, add a little salt and sugar.
1 . Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
2 . Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
3 . While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
4 . Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
5 . While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
6 . Slice cooked chicken into strips and spoon curry sauce over top.