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-wash the liver well, clean it of the skins and put it to boil in a little water with 2 bay leaves and peppercorns (I didn't have any berries so I put them ready ground);
-in a pan put 50 g butter in which to harden the onion and garlic;
-when the liver is boiled, take it out with a spatula from the pot in which it boiled, and put it over the onion and garlic and add the wine; strain the soup in which the liver is boiled and keep it because we will need it when we mix everything;
-let to simmer until the wine drops, but not at all; after that, we put everything in a bowl, add salt, pepper and Provence greens (I put a spoon, but each one puts as much as he likes), 100g butter and a can of soup in which he boiled the liver and mix with a blender ;
-Put the pate in a bowl and refrigerate for 2-3 hours;
Turkey liver pate with Provence greens - Recipes
It is not always easy to decide what to eat for breakfast when you have diabetes, but if you make a plan in advance you will avoid uninspired choices that can cause blood sugar fluctuations and fatigue.
Studies have shown that a hearty breakfast, high in protein and healthy fats, can help reduce blood sugar and keep weight within normal limits. Some people with diabetes have higher blood sugar in the morning because the liver processes the sugars consumed during the night, and at the beginning of the day they may have insulin resistance. Also, after breakfast your blood sugar rises twice as much as after lunch or dinner. If blood sugar levels rise after breakfast, cravings for high-carbohydrate foods may occur, and the body will erroneously increase the need for sweets. A breakfast that contains 50g of carbohydrates (for example ½ banana, ½ cup of cereal and a cup of milk) greatly increases blood sugar levels during the morning.
These results show that it is very important to reduce the amount of carbohydrates at breakfast.
Forget pretzels, refined cereals or pancakes and try these recipes to start your day with a lot of energy:
1. Grilled vegetable omelette
You can make an omelet with a variety of ingredients. If you have leftover vegetables from the dinner garnish, you can quickly increase the fiber and vitamin content of breakfast. Roasted vegetables add a special flavor to the omelet and make it more appetizing.
- a cup of grilled vegetables (eggplant, bell pepper, onion, Brussels sprouts or asparagus)
- one egg yolk and 2 egg whites
- 2 tablespoons grated Parmesan cheese
- a cup of blackberries or raspberries.
How to proceed:
Heat the pan over low heat. Put a teaspoon of olive oil. Continue with the egg whites after 2 minutes. After the egg whites have penetrated, add the vegetables and the yolk. Serve the omelet with a cup of berries.
2. Perfect with yogurt or cream cheese
Forget granola or canned fruit syrup and use plain Greek yogurt, which contains more protein and fewer carbohydrates than regular yogurt. Add fresh or frozen fruit to increase the fiber content of your breakfast, and finally top it off with a generous layer of crunchy nuts for an important dose of protein, healthy fats and flavor.
- 200ml of plain Greek yogurt or goat cheese cream
- a cup of frozen or fresh blueberries, strawberries or raspberries
- ¼ teaspoon of vanilla extract
- ¼ teaspoon of cinnamon
- a tablespoon of raw nuts (you can replace them with sunflower seeds, pumpkin, almonds or cashews).
How to proceed:
Mix all the ingredients well and enjoy a special breakfast, which will keep your appetite under control until noon.
3. Sandwich with eggs, avocado and spinach
Avocado is an excellent source of unsaturated fats and fiber, which protects your heart and figure. It is an ideal alternative to mayonnaise and has a very good taste combined with eggs.
- 2 hard boiled eggs
- 150g of celery, finely chopped
- ½ cup of raw spinach
- ½ avocado
- 2 slices of wholemeal bread.
How to proceed:
Cut the eggs into slices, then start arranging the ingredients on the slice. Start with spinach, then avocado, celery, egg slices, spinach again and the second slice of bread. Your sandwich is ready and you will not forget the good taste too soon!
Almond milk smoothie
It is a good choice for a breastfeeding mother's breakfast, as it contains ingredients that stimulate lactation. For example, brewer's yeast has been known since ancient times thanks to its ability to increase breast milk production, being rich in essential nutrients for mother and baby: iron, vitamin B, selenium, potassium. Along with brewer's yeast, oatmeal also promotes lactation, as it contains iron, which is said to help improve breast milk production, preventing anemia. Other advantages offered by this smoothie are: it can be prepared with almond milk (so it is ideal in case of lactose intolerance) and with any kind of fruit (fruits are important for vitamins, minerals and fiber).
Ingredients for 1 serving of Almond Milk Smoothie
any kind of fruit (fresh or frozen) 1 cup almond milk 1/4 cup oatmeal 1 tablespoon optional brewer's yeast: ice Preparation time: 5 minutes
How to make Smoothie with almond milk
Step 1: If you want to use fresh fruit, you will wash them well, peel them and cut them into pieces. For frozen fruits, it is important to pre-remove them from the cold.
Step 2: The fruit, almond milk, oatmeal and brewer's yeast will be put in the blender. A homogeneous mixture should result.
Step 3: Depending on your preferences, you can put some ice in the smoothie, put it in the fridge or serve it at room temperature.
Amaranth with fruit
Similar in appearance to quinoa beans, amaranth is a plant native to South America, which stands out especially for its iron content, but also calcium, magnesium or potassium. You can serve it during breastfeeding even if you have gluten intolerance and, in combination with various ingredients, you can turn it into a real stimulant for lactation. Here are these ingredients: cinnamon, ginger (Studies have shown that women with reduced milk flow have improved their ability to breastfeed after taking dried ginger, either added to food or through capsules) , pecans. You will also benefit from extra nutrients due to berries and dried fruits.
Ingredients for 4 servings of Amaranth with fruit
1/2 cup amaranth 1/2 cup water 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 cup pecan nuts 1 pinch salt 1/3 cup raisins or dried cherries 1 medium-sized apple 1 / 2 cup blueberries 2 cups milk 4 tablespoons maple syrup Preparation time: 30-35 minutes
How to prepare Amaranth with fruit
Step 1: Boil the amaranth and leave it there for about 20 minutes
Step 2: You will chop the pecans
Step 3: The apple will be washed, cleaned and diced
Step 4: Put the salt and spices together, mixing well
Step 5: Divide the amaranth into 4 portions and add to each of the spice mixture.
Step 6: Continue to put over the amaranth and nuts, dried fruit, apple and blueberries.
Step 7: Pour over all portions of milk, but also maple syrup
Porridge with quinoa and apples
Porridge (oatmeal) is a traditional dish in England, but it has become known around the world because it is versatile and easy to prepare. You can also enjoy it using quinoa beans, which can also help you stimulate lactation. Thus, due to the content of iron, amino acids and proteins, they will ensure you an optimal state of health, giving you extra fiber.
Ingredients for 1 serving of Porridge with quinoa and apples
1/3 cup quinoa flakes 80 ml milk 125 ml water 3 rings of dried apples 2 teaspoons brown sugar 1/2 teaspoon cinnamon 2 teaspoons nuts (almonds, hazelnuts, pecans, etc.) optional (for serving): 1 sliced apple Time preparation: 10 minutes
How to make Porridge with quinoa and apples
Step 1: Over the dried apples and brown sugar you will add hot water. Cover them with a lid
Step 2: Quinoa flakes, milk, water and cinnamon will be boiled in a saucepan
Step 3: Let them boil for about 3 minutes
Step 4: Put the porridge in a bowl and place the dried apples and walnuts on top. You can add, if you want, a few slices of raw apple.
Mix oatmeal and quinoa with spices
The aroma of the spice mix, similar to those added to gingerbread, will surely remind us of childhood. You can also enjoy the special flavor thanks to a recipe with oatmeal and quinoa, which will only be good for a comforting and easy to prepare breakfast. The good news is that you can consume this mix at any time, including while breastfeeding, as some of its ingredients are ideal for this approach. Among them we must mention, along with oatmeal and quinoa, the following: sweet potato (It is ideal for lactation because it contains vitamin A, B, magnesium, but also vitamin C, being a natural source of carbohydrates), cinnamon or almonds.
Ingredients for 4 servings Mix oatmeal and quinoa with spices
1 cup and a half oatmeal 1/2 cup quinoa 4 cups water 2 tablespoons flax seeds 2 tablespoons brown sugar 3/4 cup sweet potato shaved (raw) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon clove 1 teaspoon ground grated ginger 1/2 tablespoon coconut oil 1/3 cup raw cranberries 1/3 cup almonds / hazelnuts / pecans etc. Preparation time: 25-30 minutes
How to prepare the mixture of oatmeal and quinoa with spices
Step 1: Boil oatmeal and quinoa until they swell and soften
Step 2: While they are boiling, add brown sugar, flax seeds, sweet potato, spices, coconut oil. Stir well
Step 3: Take the mixture off the heat, let it cool a bit and distribute it in the 4 portions. Over them you will put cranberries and various types of nuts.
American pancakes with banana and oats
Pancakes are always welcome for breakfast, and if you want to turn them into a dish that will support you in your breastfeeding process, all you have to do is add a very beneficial ingredient to this purpose: oatmeal. In addition, you need to know that bananas are also good for your health (due to their mineral content, such as magnesium and potassium), while also helping you relax and have energy.
Ingredients for 2 servings of American pancakes with banana and oats
2 eggs 2 bananas 1/2 cup oatmeal 1/2 teaspoon baking powder a pinch of salt optional (for serving): maple syrup, all kinds of fruit Preparation time: 25 minutes
How to prepare American pancakes with banana and oats
Step 1: Peel the bananas and put them in the blender, along with the eggs, baking powder, salt and oatmeal
Step 2: You will need to get a homogeneous dough
Step 3: You will heat a Teflon pan
Step 4: Take a tablespoon of the dough and flatten them, forming discs, which you will leave to brown
Step 5: You can pour maple syrup over pancakes or decorate with fresh fruit.
Cakes with carrots and brewer's yeast
In addition to brewer's yeast, nuts and oatmeal (some of the best foods to stimulate lactation), the following cakes also contain carrots. They are also helpful for a nursing mother, as they are rich in beta-carotene, useful for improving lactation. Prepare these cakes whenever you want a sweet and fragrant breakfast!
Ingredients for 12 Cake with carrots and brewer's yeast
125 g white flour 125 g wholemeal flour 1 egg 1/2 teaspoon baking powder 1/2 cup oatmeal 1/2 teaspoon cinnamon 3 tablespoons sugar 1/3 cup brown sugar 1/2 cup grated carrots 1/2 cup raisins 1 / 3 cup pecans 1 teaspoon butter 1 teaspoon vanilla essence 2 tablespoons brewer's yeast 1/4 cup heated coconut oil 1 pinch salt Preparation time: 25-30 minutes
How to prepare Cakes with carrots and brewer's yeast
Step 1: Preheat the oven to 180 degrees
Step 2: Melt the butter in a saucepan and place the chopped pecans next to it. Let them brown there for 2 to 5 minutes
Step 3: Mix white flour, wholemeal flour, baking powder, salt, brewer's yeast, oatmeal, cinnamon
Step 4: Separately mix the egg, vanilla essence, coconut oil
Step 5: After they mix well, you will add carrots, raisins and pecans
Step 6: You will put together the flour-based mixture and the one with egg, but also the carrots, raisins and walnuts and you will mix well, obtaining a dough
Step 7: You will take a teaspoon of dough and place them on baking paper, flattening the dough to form discs
Step 8: Bake the cookies for about 10 minutes
Turkey meatballs with vegetables
Turkey meatballs are a delicious appetizer for babies. They have a delicious aroma and surely your little one will be delighted to enjoy them.
Turkey meat (about 400 g)
Fresh spinach (a generous hand)
Method of preparation:
I chopped the meat and mixed it with a little olive oil. I beat two eggs, with pepper, Provence greens and I added them over the meat.
I finely grated the potatoes and carrots and squeezed them well, then I added them to the meat composition, together with the green onion, garlic, dill and finely chopped parsley. I chopped the chopped spinach in the pan for 2-3 minutes, with a little olive oil to soften it a bit, then I put it over the meatball composition and I mixed the mixture well. I formed the meatballs, sprinkled sesame seeds and placed them on the baking sheet, then cooked them in the preheated oven, over medium heat, for about an hour.
Turkey liver pate with Provence greens - Recipes
It costs even less
And he's healthier
Except in the store.
What you need (picture 1):
& # 8211 700 gr bird liver
& # 8211 150 gr butter
& # 8211 2 onions
& # 8211 300 ml milk
& # 8211 50 ml cognac
& # 8211 salt, pepper to taste
-green (parsley), dill can also be used
& # 8211 wash and clean the liver, boil it in milk and let it boil for about 10 minutes (picture 2)
& # 8211 put the finely chopped onion (picture 3), then add the drained liver well after it has boiled (picture 4). Add the brandy and leave for about 5 minutes (picture 5)
Remove the onion liver in a bowl (picture 6), then add them to the food processor together with the greens, salt and pepper. Transform into pasta (picture 7).
& # 8211 The dough obtained is mixed with butter at room temperature (picture 8)
& # 8211 To keep for longer in the fridge and without sticking that crust on top, cover the container in which the pate sits, with a foil just above the pate. You can keep it for up to a week.
& # 8211 good appetite! (picture 9)
Preparation time: 45 minutes
Price: 17 lei (may vary depending on where you take the ingredients)
Flavored butter with garlic and green parsley, lemon & # 8211 sauce Maitre D & # 8217Hotel
Butter flavored with garlic and green parsley, lemon & # 8211 sauce Maitre D & # 8217Hotel. Natural flavored butter recipe with greens and garlic. How to make flavored butter for grills, steaks, sauces, steaks, baguettes or grilled vegetables? Homemade flavored butter roll and kept in the freezer or refrigerator.
This butter flavored with garlic and green parsley it is very easy to prepare and is very useful in the kitchen. From it, cut small slices that are put on hot beef steaks, on other grilled meats or on simple steamed or sauteed vegetables.
Also with this aromatic butter, grease (before baking) the weaker meats (chicken breast, chop) or fill different dishes: meat rolls, croutons for appetizer or chicken in Kiev (breaded chest filled with butter) & # 8211 see the recipe here.
Maitre D & # 8217Hotel flavored butter or sauce is usually made without garlic. Regarding the spices used: everyone can prepare the flavored butter according to their own imagination. Perhaps the most common option is with garlic and parsley. You can also add grated lemon peel, pink pepper, hot pepper flakes, etc. Oana did something like that for some turkey legs & # 8211 recipe here.
I first ate garlic and parsley flavored butter in Vienna in 1984. I was fascinated by the aromas and flavors of my grilled meat from the small round of butter placed on top. Exceptional! I was 12 years old and I remember these things perfectly. That's when I discovered how to make spreadable butter that does not harden in the refrigerator – see the recipe here.
Because it resists well in the freezer, I always have a packet (roll) of flavored butter at hand. I give you the recipe for a stick of approx. 250 g from which approx. 15-20 slices of butter aormat with garlic and green parsley.
Turkey liver pate with toast
In the time of our grandparents and parents, neither the markets nor the malls had appeared in them, in the provincial town. There were a few street shops in power (La Teieru or La Leana from the grocery store in the corner), the so-called department stores or more to the present time, the food in the city center (La complex or La Magazinul universal), where our elders were supplied with oil , sugar, flour, salt and rarely with meat or fish (these being sold from door to door by those who bought them, in turn, directly from the surrounding peasants or from professional fishermen on the Danube and / or from The Danube Delta). As a source of supply for the townspeople, there was also the weekly fair on Saturday (a tradition kept until today), in which the producers came with everything: vegetables, fruits, birds and animals (uncut), eggs, dairy products and cheeses of all kinds. cereals. And the necessities for the households (from harnesses for shepherds' horses and braziers to baskets of twigs or brooms, tool tails, races for catching wild animals, unworn wool, etc.) were present on the stalls.
It is true, even today there are only a few more minimalist supermarkets, which appeared in the former locations, easily & # 8220dichisite & # 8221 (to look good) after whole series of & # 8220privatizations & # 8221 with song. The town of my childhood, which had a short period of prosperity, through the years & # 821770 - & # 821780 when coal was still being extracted in the county, is today only an oasis of oppressive peace (sometimes & # 8220pangarita & # 8221 of weeping songs and shrill streams that flow through the yards or through the creams that appeared like mushrooms after the rain). & # 8220Events & # 8221 that happen (quite rarely) are known in a short time by all those approx. 6,000 permanent inhabitants (with the surrounding villages, all). Small industry (textile factory, fabric factory, cheese factory, bakery, etc.) went bankrupt and closed, and abandoned buildings and equipment are still rusty in the rain, if they could not be completely dismantled and sold to scrap metal.
Only pottery tries to stay afloat, although local pottery is competing (unnatural, in my opinion) in shops for sale, with that in other geographical areas of the country and with the indispensable & # 8220chinese & # 8221. Some pensions (probably profitable, in the indefinite future) that have appeared in recent years are trying to change the face of the provincial town, declared in the meantime the tourist area (so far, only with the name and the sign at the entrance to the city). Touristically speaking, it can be an opportunity not yet exploited, at the capacity deserved by an area with wonderful landscapes and full of tradition, through the surroundings.
I stopped at this recipe, inherited from my mother, because my grandmother and mother raised birds in the yard, and the bird's liver was often used in the family's recipe.
Ingredients needed in the recipe: turkey liver, onion, leek, bell pepper, garlic, red wine, smoked ham, poultry lard, coarse salt, peppercorns, cucumbers in vinegar.
The turkey liver is cleaned of the skins and washed under a few jets of cold water. Drain in a sieve.
Onions and leeks are cut into thin slices. Smoked ham is cut into thin slices. Remove the mouse, which can be hard.
Grease a heat-resistant dish with poultry lard.
At the bottom of the pot is placed a layer with slices of onion, leek and bell pepper.
On top of the vegetables, put the turkey livers, layers with whole pieces and slices of smoked ham. On top, as a last layer, put thin slices of smoked ham.
The last layer of the heat-resistant dish consists of vegetables (onions, leeks, bell peppers) and poultry oil on top.
The heat-resistant dish is covered with baking paper, watered under a stream of cold, squeezed water.
Why cover the dish with damp baking paper? By doing so, the ingredients used in the recipe will be baked, smothered, in the steam released from the water contained in the vegetables, the water released following the increase of the temperature in the heat-resistant vessel.
The heat-resistant dish is placed in the hot oven of the stove, over medium heat, for approx. 2 hours.
In a bowl, soak garlic cloves in red wine from grapes.
The ingredients from the heat-resistant dish, ready to cook, together with the red wine and the macerated garlic, are put in a blender and mixed until a fine paste is obtained.
Season to taste with coarse salt (attention! smoked ham may have enough salt) and freshly ground peppercorns.
Alternative! The other ingredients in the recipe can be put together with the wine and garlic soaked in the oven. In this case, the dish will have a game taste, possibly agreed by professional gourmets, but not as appreciated by young learners in the kitchen, unusual with strong flavors. By doing so, it is possible that the pate obtained may be a little longer, depending on the amount of wine added to the composition.
The ready-made pate can be stored, for a few months, in food plastic boxes, in the freezer.
The turkey liver pate is served as an appetizer, on slices of toast, with thin slices of cucumber in vinegar as I do, on top.
As with any appetizer, you can serve a cup of boiled brandy, as it keeps knocking on the door, the cold season.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! The networks of our elders sought to diversify the manioc. Later, canned goods, including pork liver or poultry liver pies, appeared in stores. I served in all sorts of ways, but as my mother used to do, I have to admit, I never managed to prepare.
Articles containing the keyword: foie gras
Foie gras with jam from: goose liver, toast, flour, butter, apples, figs, blueberry jam, lemon juice, chives, salt and pepper. Ingredients: 1.2 kg foie gras 6 slices of toast 2 tablespoons flour 100 g butter 2 apples 12 figs 200 g blueberry jam 2 tablespoons lemon juice 50 g [& hellip]
Foie gras with fig sauce
Foie gras with fig sauce from: foie gras, salt, pepper, figs, red onion, sugar, red wine. Ingredients: 500 g foie gras 10 g salt 10 g pepper Sauce ingredients: 100 g figs 1 red onion 10 g sugar 100 ml red wine Preparation: Cut 4 thick pieces of liver, [& hellip]
Specialties: Foie gras
Since ancient times, the Egyptians fattened geese by feeding them grain. but it was the Romans who began to use stuffed goose liver separately. They stuffed the geese with figs. In fact, in both Italian and Spanish, the word meaning "liver" comes from the Latin term ficus (fig). Later the production centers appeared [& hellip]
Gourmet recipes: Foie gras
Foie gras from: goose liver, truffles, clear meat soup, onions, carrots, garlic, bacon, parsley, salt, bay leaf, wine. Ingredients: 6 goose livers 200 g truffles or 200 g white mushrooms 1 cup with clear meat soup (consume) 2 onions 2 carrots 2 cloves garlic 100 g bacon 8-10 sticks of. parsley [& hellip]
Vegetable carpaccio and foie gras confit
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Shells with hazelnuts and sour cream
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Snacks with beets and hazelnuts
Snacks with beets and hazelnuts from: beets, oil, salt, foie gras, peeled hazelnuts, mixture of spices (salt, pepper in three colors, paprika, thyme) Ingredients: 3 small beets, raw oil for frying salt a box of foie gras (120 g) 24 peeled hazelnuts mixture of spices (salt, pepper in three colors, paprika, thyme) Preparation: Cut [& hellip]
Grape jelly with foie gras and ginger
Grape jelly with foie gras and ginger from: goose or duck liver, brandy, sugar, grated ginger, lemon peel, gelatin, white wine, grapes, vinegar, salt, oil. Ingredients: 200 g goose liver or duck 2 tablespoons brandy one teaspoon sugar ginger grated lemon peel 20 g gelatin 500 ml white wine [& hellip]
Foie gras with beef and vegetables
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Foie gras with onion and raisin jam
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How to prepare Foie gras with jam (video)
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How to make chicken liver mousse with foie gras (video)
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Foie gras with fig and onion sauce
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Terină de foie gras Ingrediente: 600 g de foie gras 7 g sare fină 2 g de piper 1 lingură de amestec din quatre-epices (piper, nucşoară, cuişoare şi ghimbir/scorţişoară) praf de nucşoară rasă (facultativ) 10 cl armagnac sau coniac Mod de preparare: Scoateţi foie gras din frigider cu cel puţin două ore înainte, pentru [&hellip]
Napoleon de foie gras, panepist si tarta de mere
Napoleon de foie gras, panepist si tarta de mere Ingrediente: 230 g ficat de rata 300 ml otet balsamic untura de rata -pentru panepist: 150 g fructe confiate 400 g faina bicarbonat stins 250 ml apa 150 g miere 100 g zahar scortisoara nuscsoara cardamom anason 30 ml pastis (lichior din plante aromate) pentru [&hellip]
60 g unt,100 g zahar brun,1 ou,1 lingurita extract vanilie,225 g faina simpla,cernuta,110 g zahar pudra,1/2 cana apa,3/4 Lingura pudra gelatina,1 lingurita extract vanile,8 lingurite gem zmeura,150 g ciocolata neagra,tocata si topita
1 kg varza alba ,200 g sunculita afumata ,2 cepe, 2 linguri faina ,3 linguri pasta tomate ,1 1/2 pahar supa, 40 g cascaval, sare, piper
Cum să gătești pateu de ficat
Dacă rămâi la o dietă, dar nu-ți poți imagina viața fără carne, atunci ei vor veni în ajutorul tău. Și cele mai utile și mai gustoase dintre ele sunt considerate ficatul..
Ingredientul poate fi îndulcit, gătit pentru a se prăji, dar încercați să faceți pateu de casă din acesta. Și crede-mă, ceea ce am cumpărat în magazin nu poate fi niciodată comparat cu rezultatul pe care îl primești după o oră de gătit..
- ficat – 300 g
- morcovi si ceapa – 1 bucata
- salt to taste
- ulei – 50 g
- usturoi – 3 buc
- bay de frunze
- pepper to taste.
Numărul de calorii: 161 kcal.
- Se taie untul în cuburi, se taie morcovul în bucăți, se toacă ceapa și usturoiul și se taie ficatul în cuburi
- Toate componentele pregătite de încărcătura viitoare pate în bolul dispozitivului de bucătărie, sare, arunce frunzele de Lavrushka și piper. Mix, setați programul “Coacere” – cronometru de 40 de minute
- Odată ce ingredientele sunt gata, transferați-le în vasul blenderului și mănâncați până când este netedă..
1 pui, 1/2 de lamaie, 2 linguri de sos de soia, 1 lingurita de boia chilli, 1 lingurita ghimbir, 1 lingurita de coriandru macinat, 4 catei de usturoi, 1 lingurita de curcuma, sare, piper
1,5 kg carne de miel, 1 varza mare , 100 gr piper negru boabe, 3 foi de dafin, sare dupa gust.