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Make a turkey soup, cut the vegetables properly and finally season it (salt, paprika, curry, etc.) and add green parsley. We cover the soup and take care of the rice.
Fry a finely chopped white onion in olive oil and 1/3 packet of butter, then add the rice and cook. Put 3 and a half cups of strained soup, vegeta to taste and put in the oven. When it is almost ready and the rice is low, taste the salt and turn off the heat. Serve with fresh parsley and any kind of meat. If you want the rice to be whiter you can add a little lemon juice while it is boiling.
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Mirela 3 weeks ago - 23 May 2018 14:31
Re: Black rice garnish
I always let the black rice soak for about 8 hours with lemon and boil it in that water. I didn't try otherwise to see if there was any difference, but I read that this is how its nutrients are potentiated.
Ioana 3 weeks ago - May 24, 2018 10:17
Re: Black rice garnish
soaking is usually beneficial to reduce the cooking time and to boil more nicely (as in beans). I think this way the rice is even easier to digest. but at 18 minutes it's not really the case. I think I left most of the rice in the water for an hour.
Mari Ana 3 weeks ago - 24 May 2018 13:23
Re: Black rice garnish
I ate black rice during Lent, I had read about its nutritional properties. I put a handful of leurda and spinach (if I have them), plus green onions, garlic, lemon juice and olive oil. It is no longer a garnish like this, but a satisfying dish. I will also make the recipe you put, we all like it and it's a variation from the white one. Many kisses.
Daniela S. 19 minutes ago - June 18, 2018 11:33
Re: Black rice garnish
I recommend black rice if you prefer something more filling than garnish. It goes well with any dish that would go well with plain rice, but in the end it also depends on everyone's preferences. I didn't find such a type of rice in stores, so I just ordered glutinous black rice from here: [link] Is it the same as the one in the recipe? Or is there a difference between 'black rice' and 'glutinous black rice'? Thanks
Ioana 7 minutes ago - June 18, 2018 11:44
Re: Black rice garnish
Daniela, now you can find black rice in supermarkets. the rice here is not sticky.
LAMB FRYING WITH GARLIC AND ROSEMARY
One of our favorite recipes with lamb is lamb steak with garlic and rosemary. It is absolutely delicious, juicy and aromatic, which I recommend with confidence.
We really like lamb and we cook it almost all year round, not just for Easter.
I also recommend the simple and tasty lamb steak recipe. And if you like lamb, you can find inspiration in this recipe.
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Follow the list of ingredients and the method for the lamb steak recipe below.
Preparation Vegetable stew with rice
The ratio of 2 to 1: 1 cup of rice to 2 cups of water is observed. Mix and add salt to taste and a little oil in the bowl. Cover with a saucepan lid and leave over medium heat until all the water is absorbed and the rice is bound.
Sprinkle 2 teaspoons of oil in a pan, keep over medium heat and when heated well add medium chopped onion. When the onion is golden, add the 4 tablespoons of tomato sauce, paprika, the vegetable mixture and a little salt. Stir slowly. Cut the chicken breast into cubes and add to the pan, over the vegetables, together with the soy sauce. Mix for homogenization and then leave on medium heat for about 3-5 minutes with the lid on.
Try this video recipe too
Lamb chop with mushrooms and wild rice
Are you looking for something special for the Easter meal? Then you should try the Lamb Cutlet recipe with mushrooms and wild rice! We are very big fans of lamb and I can't conceive of an Easter meal without lamb, as evidenced by the multitude of lamb recipes on the blog. But, I tell you with my hand on my heart, it is the tenderest lamb I have ever eaten. & # x2665
I ordered lamb chops from Miramax, of course. It is a lamb chop with bone, of New Zealand origin and, I repeat, it is the most fragile lamb! I simply prepared it in a pan, simple and light, with olive oil, butter, rosemary, white wine and garlic. Delicious!
At the garnish I prepared a wild rice with ghebe. I also took it from Miramax ghebe nameko frozen, in a 1 kg bag, the price being very very ok. Wild rice goes perfectly with creamy mushrooms and tender lamb, it's from Scotti and you can find it HERE. We prepare wild rice very simply, we simply boil it, the proportions being two cups of water to one cup of rice. Put the mushrooms in the pan with butter, add the boiled rice and you're done! We have a simple and tasty garnish, because the wild rice itself has a special taste, it does not need too many spices.
Don't forget that we also have a discount code on Miramax! Use code TEO10 in your shopping cart for an extra 10% discount! & # x2665
As usual, we used Parmareggio butter, which we do not lack in the fridge and which you can find in various weight options!
In terms of wine, Sergiu chose a red wine that he says is gorgeous. And Sergiu rarely says that about wines, so it's a great thing!
Lupi Gitana wine - Moldova - is a ruby red wine, with purple glows, seductive and complex, with intense notes of red and black fruits, chocolate, licorice and a drop of coffee, rich aromas of sweet fruits, especially blackberries and juicy plums, which adds accents of dried fruit and licorice.
If you like it, share it with your friends!
1 4 kg carp
For fish plaice:
10 matching onions
10 tomatoes suitable for grating
4 tomatoes suitable for slicing
250ml white wine
Chopped green parsley
Pepper, salt, vegeta to taste
For the rice garnish:
Salt and vegeta, to taste
Method of preparation:
Peel an onion and cut it into larger slices.
Wash 10 tomatoes and put the core on a grater, discard the skin.
Wash 4 tomatoes and cut them into slices.
Finely chop the green parsley.
Put oil in a pan and put the onion to harden.
When the onion becomes glassy, add the grated tomatoes over the onion, mix and let them cook together for another 5 minutes.
We cleaned the fish of scales, fins and organs, washed it well, cut it into pieces, I cut it in half lengthwise on the back, then I cut it into pieces. Head and tail, I didn't use them, I put them in the freezer, I'll probably make a borscht on them.
Put the fish pieces on a flat tray, season them well with salt, pepper and vegeta, to taste. Squeeze the juice from a lemon over the carp and let it rest, with all these ingredients on it, for 10 minutes.
In a tray we put a little oil, we add onions and hardened tomatoes that we spread like a bed. We put a pinch of salt on top of them.
Put the carp pieces (skin up) on the vegetable bed and add over the tomato slices.
Sprinkle over the pieces of carp and add plenty of freshly chopped parsley.
Pour over the carp 250ml white wine and oil over each piece of fish.
Put the fish prepared in this way in the preheated oven and let it bake for about 30 minutes, there is no need to turn it on both sides. From time to time grease with the juice from the tray on top. 5 minutes before removing it, we can turn on the heat.
After 30 minutes, take the carp plate out of the oven, which is tender and delicious, and serve it with a rice garnish. It is a wonderful recipe that is excellent served hot, but it is very good and cold.
We can serve this carp plate next to a rice garnish.
In a saucepan put 1l of water, season with vegeta and salt to taste, and add the chosen and washed rice beforehand. We boil it for 20-30 minutes, after which it is ready to serve.
Honey pulp the tray & # 8211 honey steak recipe
Lamb pulp on the tray & ndash recipe for tender and fragrant lamb steak with garlic and wine. How to make traditional lamb steak in the oven? Simple recipe, written and video.
How is the lamb pulp served on the tray?
After taking it out of the oven, let it breathe for 10-15 minutes, exactly as we place it on the plate. In this way, the meat relaxes, becomes much more tender and finer.
Put together a seasonal garnish, it depends on what you want.
It can be a leurda salad & ndash recipe here.
I prepared some small potatoes, which I put in the pan, next to the lamb steak, towards the end. I rolled them well through the sauce left by the meat. When they penetrated, I removed the aluminum foil and let everything brown.
Doesn't it look wonderfully good? Too bad I can not describe the taste: simple, fresh, slightly spicy & hellipo goodness /
The meat is tender, you don't even need a knife, it breaks easily only with a fork. And the potatoes are absolutely delicious.
I recommend trying the recipe, it is ideal for a holiday meal with loved ones.
I also leave the video recipe below, to see absolutely everything I make and what my steak looks like.
I wish you a happy Easter, with light and joy!
Recipes with Gina Bradea & raquo Recipes & raquo Lamb pulp on the tray & ndash lamb steak recipe
If (and only if :)) you have some meat left over from the weekend, you can successfully try this garnish.
- 1 cup basmati rice (I bought from Kaufland very affordable)
- 1 teaspoon butter
- Salt, white pepper
- 2 cups water
In a smaller pot, melt the butter and then add the washed and drained rice. Stir for 1 minute to fry a little then add 2 cups of water. Add a little salt, cover with a lid and let it simmer for 15 minutes (the cooking time varies depending on the rice generally used on the box). Turn off the heat and let it rest for another 5 minutes, then serve.
You can add 1 teaspoon of sour cream or grated cheese at the end. It's great that way!
Of course this recipe can be improved as follows: in melted butter or oil if you do not have butter, add a small onion and half a diced pepper. Fry for 2 minutes then add the rice for another minute then add the water.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Lamb steak with herbs
Ever since I can remember, in our house lamb was cooked only for Easter and only in the 4 classic variants: lamb soup with tarragon or larch, lamb fillet, steak with wine, garlic and bacon and lamb stew, all after classic recipes.
You have to tell Caesar what Caesar is, all the recipes are excellent, but it seems like for a while you feel the need to try a lamb a little differently. And what better combination than lamb and herbs from Provence if you still want to be creative in the kitchen? The recipe is very simple, but get ready for a wave of incredible flavors, both from the lamb steak and from the special garnish we prepared: baked aromatic vegetables.
& # 8211 a big lamb leg
& # 8211 6 cloves of garlic
& # 8211 3 tablespoons mixture of dried provincial herbs
& # 8211 3-4 sprigs of fresh rosemary
& # 8211 salt and pepper to taste
& # 8211 olive oil (approx. 100 ml)
For starters, wash the lamb very well, prepare a tray for steak lined with baking paper and heat the oven to 200 degrees. Then we start the actual work: we put the dried herbs in a bowl and pour enough olive oil to cover them well. Then, using a brush, grease the meat thoroughly, on all sides, with the herb oil and place it in the pan on the baking paper.
With a sharp knife we cut the meat from place to place and put in each cut ½ from a clove of garlic and a sprig of rosemary (a few needles). Bake the steak for about an hour, but because of course the lamb legs vary in size, I don't give you an exact cooking time, but I advise you to check the meat from time to time, to adjust the heat and if you don't like it very browned, as we like, to put a little water in the tray.
For the garnish of aromatic vegetables, you need:
& # 8211 1 kg sweet potatoes
& # 8211 ½ kg of white potatoes
& # 8211 2 green apples (Granny Smith for example)
& # 8211 3 large carrots
& # 8211 2-3 cinnamon sticks + 1 tablespoon ground cinnamon
& # 8211 1 tablespoon freshly ground nutmeg
& # 8211 100 gr melted butter
& # 8211 a cup of water (200-250 ml)
Cut the carrots into rounds, peel the sweet and white potatoes and cut them into cubes, wash the apples well, remove the stalks and cut them into cubes without peeling them. Place the vegetables in the pan, pour the melted butter and spices over them and mix very well, using your hands, so that each piece is given through butter and seasoned. Pour over the water, put the cinnamon sticks on top and bake for about an hour, over medium heat, until the vegetables are soft.
Maybe you are also used to the classic lamb steak and in no case have you thought of a sweet and apple potato garnish, especially spiced as if it were gingerbread and not the main dish, but it's worth a try! It is a madness of taste and aromas that I am glad to have discovered and that I will use more often. Good appetite!
Wash and clean the meat very well of skin and fat. Grease a pan with a little oil (I used olives) and place the pieces of meat. Add plenty of salt and pepper, sprinkle with paprika, thyme leaves. Place the garlic cloves among the pieces of meat, sprinkle with the rest of the oil and pour the wine into the pan.
Cover the tray with a lid or aluminum foil and put it in the oven at 190 ° C for an hour and a half.
After an hour and a half or when the fork enters the meat easily, uncover the tray, raise the oven temperature to 220 ° C and leave it for another 20-25 minutes, until it browns nicely.
Eat hot steak with a simple salad or with your favorite garnish. Good appetite!
No Easter meal is complete without lamb, which has been associated with this festival since pre-Christian times. If you want to have a traditional Easter menu, or simply want to enjoy a delicious meal, we recommend this recipe for lamb chops with herbs.