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Tongue salad

Tongue salad


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The tongue (2 tongues of pork or 1 tongue of veal) is washed well and boiled with a teaspoon of vegeta. I boiled it in the pressure cooker for 1 hour. When it is cooked well, remove it from the water, clean it from the skin and leave it to cool. After it cools, chop the small squares.

The corn and peas are boiled separately and after they are cooked, they are strained and left to cool.

Rinse the mushrooms well with cold water and chop finely.

Make mayonnaise from yolks, mustard and salt, mixing with the mixer and adding a little oil at first and then more. When it is almost ready, add the lemon juice to taste.

All chilled and chopped ingredients are mixed with mayonnaise and seasoned with salt and pepper.

It can be decorated as desired.


Ingredient:

- 6 cloves of garlic, cut in half
- 2/3 cup of chicken soup
- a quarter cup of freshly chopped basil
- a quarter cup of fresh, chopped parsley
- 2 tablespoons of lemon juice
- 2 tablespoons of tarragon vinegar (balsamic vinegar is equally suitable)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons of Dijon mustard
- half a teaspoon of freshly ground black pepper

For french shrimp salad:

- 1 kg of large shrimp, cleaned and peeled
- 12 new / small pink potatoes (about 300-350 g)
- 250 g green beans
- 5 cups of different types of salad
- 4 cups of lettuce broken into strips
- a cup of red bell pepper slices
- 3 medium tomatoes, cut into 6 parts
- a can of & quotinimi & quot of artichokes, drained (about 350 g)
- 3 large eggs, hard boiled, sliced ​​into quarters
- half a cup of nicoise olives
- 2 tablespoons of capers

To prepare the sauce, crush the garlic until you get a paste and then, using a blender, incorporate the remaining 7 ingredients until smooth.

To prepare the salad, mix 2 tablespoons of shrimp sauce in a large sealable bag, then leave to marinate in the refrigerator for 20 minutes, turning the bag from time to time to cover the shrimp.

Put the potatoes to boil in a bowl with plenty of water and cook for 8 minutes. Add the green beans and cook for another 2 minutes. Drain and rinse with cold water, then drain again. Cut the potatoes into cubes and set aside.

Heat a grill pan over medium heat and pour a little oil. Take the shrimp out of the bag, discard the marinade and fry them for 3 minutes on each side or until they are ready.

Stir in green beans, potatoes, green plants, bell peppers, tomatoes and artichokes in a large bowl. Add the rest of the sauce and mix gently to cover all the ingredients. Put the salad on a plate, arrange the shrimp, eggs and sprinkle with olives and capers.

Serve immediately and enjoy this particular consistency from the incomparable cuisine of France, shrimp salad with thousands of enticing aromas. Simply delicious!


Eggplant salad "Mother-in-law's tongue" (for winter) - a preserve with intense taste, slightly spicy and irresistible aroma!

The salad prepared according to this recipe is simply wonderful! From the indicated amount of ingredients you will get 7 liters of salad. We hope you enjoy our recipe. Try to prepare it!

INGREDIENT:

-10 tomatoes (red)

-5 medium heads of garlic

-a glass of refined sunflower oil (250 ml)

-2 tablespoons salt (for marinade) + 3 tablespoons (to remove bitterness from eggplant).

METHOD OF PREPARATION:

1.Wash the eggplants and remove the stalks. Then cut them into circles about 1 cm thick.

2.Put them in a bowl and sprinkle with 3 tablespoons of salt. Mix and set aside for 30 minutes to remove excessive bitterness.

3.Prepare the other vegetables: clean the bell peppers from the stalks, seeds and ribs. Peel the garlic. Remove the hot pepper stalks and tomato stalks.

4.Put the bell peppers, hot peppers (including seeds), garlic and tomatoes through the meat grinder.

5. Transfer the mashed vegetables to a large saucepan. Add salt, sugar, oil and vinegar. Mix very well.

6. Wash the eggplant under running cold water. Then squeeze them a little with your hands to remove excess water. Pour the prepared marinade over them and mix very well.

7. Put the eggplant bowl on a moderate heat. Simmer for 30 minutes from the moment of boiling, stirring periodically.

8.Then transfer the hot eggplant to sterilized jars.

9. Close the jars tightly. To check the tightness of the cans, turn them with the lids down and check for liquid leaks.

10.Turn all the jars with the lids down and cover them with a warm blanket. Allow them to cool completely.


1 small red cabbage,
4 tablespoons vinegar,
1-2 lemons for juice,
3-4 cloves of garlic,
1 teaspoon sugar,
1 tablespoon mayonnaise,
5-6 tablespoons olive oil,
salt pepper,

The cabbage is cut into strips, salted and left to drain for 40 minutes. Before being placed in the salad bowl, the cabbage is squeezed well in the hands.

Make a sauce from: lemon juice, vinegar, sugar, mayonnaise, oil, a little salt, pepper, finely ground or grated garlic.

Keep cold before serving.

It can be used successfully to make burgers. That is, more elaborate grilled meat sandwiches, salad and sauces.
Photo source


Ingredient Fruit salad

  • 1/2 pineapple
  • 2 oranges
  • 2 kiwis
  • 250 gr. strawberries (if it's seasonal)
  • 2 apples
  • 100 gr. watermelon (if it's season)
  • 50 ml. honey & # 8211 I used agave syrup
  • a handful of fresh mint leaves
  • 50 ml. brandy (optional)
  • chopped hazelnut, pistachio or walnut seeds, slightly crunchy (optional)
  • dried fruits such as raisins (optional). For extra effect, these dried fruits can be soaked for half an hour in the above brandy.
  • ice cream (optional)
  • cream (optional)
  • vanilla, caramel or chocolate sauce (optional)

How to choose fruits for fruit salad

You can use whatever fruit you have on hand, it is ideal to have a combination of at least three. Usually, fruits are chosen that can complement each other both in texture and taste. Sweet fruits, such as bananas, grapes, cherries, are combined with citrus or other fruits that have a certain degree of acidity, to enhance their flavor. Along with these go more crunchy fruits, such as apples, for texture, or others with a distinct flavor, such as strawberries, pineapple, berries.

The easiest way is to use seasonal fruits. Watermelon, in summer, strawberries, in late spring, etc. do you realise. But her husband went shopping and, seeing him, he was tempted. And speaking of which, from my point of view, the most suitable melon for fruit salad is melon. In summer, I use not only the sweet and fragrant pulp for the fruit salad, but also the hollow peel, which forms a natural bowl for the delicious fruity mixture.

A winter combination would be with apples, pears, oranges, maybe a little fresh or compote pineapple, possibly supplemented with compote fruits and dried fruits rehydrated in orange juice, possibly with a little brandy or good rum.

Fruit salad, how to prepare

  1. Peel an orange, separate the segments and peel off any white scraps. Cut the orange pieces (about 2 each slice) and remove any seeds. Put in a large bowl.
  2. Peel a banana and slice it into pieces so that they can be eaten all at once.
  3. Over the already cut fruit, I squeezed the juice from half an orange, taking care not to drop the seeds in the bowl. Orange juice will prevent the fruits from oxidizing and will keep them looking fresh and pleasant. As a basic salad juice, the juice from pineapple compote and lemon juice goes just as well, if you prefer everything to be sour.
  4. Peel a squash, grate it and squeeze the juice. Cut the pineapple pulp into cubes to fit in a teaspoon and add over the rest of the cut fruit in a bowl.
  5. Peel a squash, grate it and slice it. The strawberries are peeled and sliced ​​in the same way as the kiwi fruit.
  6. Separate the pulp from the watermelon, slice, carefully remove the seeds and add over the rest of the fruit in the bowl.
  7. Cut into four apples and remove the core with the seeds. Then thinly slice each piece and add to the salad. Stir immediately, as the apple pulp may oxidize quickly after being cut.
  8. Honey or, in our case, agave syrup is added. Also at this stage, if you want fruit salad with little alcohol or flavored, you can add 3-4 tablespoons of liqueur or brandy of your choice. We did not put, because of children tasters. Add the mint leaves and mix.
  9. Let the salad cool for half an hour. During this time, the aromas of the fruit will befriend and settle.

Fruit salad, serving

Nothing is more wonderful on a hot sunny day than a cool and fragrant fruit salad! The simpler it is, the more delicious it is. If we add a globe of vanilla ice cream or a little whipped cream, it's a fabulous dessert. Along with fruit salad, wafers or crispy biscuits can be offered.


Eggplant salad "Mother-in-law's tongue" (for winter) - a preserve with intense taste, slightly spicy and irresistible aroma!

The salad prepared according to this recipe is simply wonderful! From the indicated amount of ingredients you will get 7 liters of salad. We hope you enjoy our recipe. Try to prepare it!

INGREDIENT:

-10 tomatoes (red)

-5 medium heads of garlic

-a glass of refined sunflower oil (250 ml)

-2 tablespoons salt (for marinade) + 3 tablespoons (to remove bitterness from eggplant).

METHOD OF PREPARATION:

1.Wash the eggplants and remove the stalks. Then cut them into circles about 1 cm thick.

2.Put them in a bowl and sprinkle with 3 tablespoons of salt. Mix and set aside for 30 minutes to remove excessive bitterness.

3.Prepare the other vegetables: clean the bell peppers from the stalks, seeds and ribs. Peel the garlic. Remove the hot pepper stalks and tomato stalks.

4.Put the bell peppers, hot peppers (including seeds), garlic and tomatoes through the meat grinder.

5. Transfer the mashed vegetables to a large saucepan. Add salt, sugar, oil and vinegar. Mix very well.

6. Wash the eggplant under running cold water. Then squeeze them a little with your hands to remove excess water. Pour the prepared marinade over them and mix very well.

7. Put the eggplant bowl on a moderate heat. Simmer for 30 minutes from the moment of boiling, stirring periodically.

8.Then transfer the hot eggplant to sterilized jars.

9. Close the jars tightly. To check the tightness of the cans, turn them with the lids down and check for liquid leaks.

10.Turn all the jars with the lids down and cover them with a warm blanket. Allow them to cool completely.


"Mother-in-law's" salad for the winter - an appetizer you can't get enough of!

This recipe for preserving eggplant for the winter I recommend it for lovers of spicy dishes. Eggplant salad will beautify and diversify both festive and everyday meals.

INGREDIENT:

METHOD OF PREPARATION:

1.Wash the eggplants and cut their tails.

3.Put the eggplant in a bowl and add salt jam once. Stir and leave for 30 minutes. Then wash them under running water to remove the bitter taste.

4. Wash and peel the bell pepper and hot pepper.

5. Peel the garlic.

6.Wash the tomatoes, then pour boiling water over them and keep them for 1 minute. Drain the water and then pour cold water, hold them for 2-3 minutes and peel them.

7. Pass the tomatoes, peppers, garlic and hot peppers through the meat grinder.

8.Add sugar, salt, oil and vinegar.

9. Pour the marinade over the eggplants and simmer for 30 minutes.

10.Wash the jars with baking soda, then sterilize them, along with the lids, using any method you want. Place the salad in jars and screw them.


Similar recipes:

Tongue with olives and leeks

Beef tongue recipe with olives and leeks, prepared with pasta broth, carrots, celery and lemon

Beef salad with tomatoes

Beef salad with tomatoes, bell peppers, eggs and green onions, seasoned with bay leaf, green parsley and dill

Beef tongue with apricot sauce

Beef stew with carrots and onions, with apricot sauce cooked in tongue soup, strained and mashed

Beef tongue with apples

Boiled beef tongue recipe with apples, carrots and onions

Tongue with sour cream sauce

Tongue recipe with sour cream sauce with a garnish of natural potatoes and butter on top


Ingredient Fruit salad

  • 1/2 pineapple
  • 2 oranges
  • 2 kiwis
  • 250 gr. strawberries (if it's seasonal)
  • 2 apples
  • 100 gr. watermelon (if it's season)
  • 50 ml. honey & # 8211 I used agave syrup
  • a handful of fresh mint leaves
  • 50 ml. brandy (optional)
  • chopped hazelnut, pistachio or walnut seeds, slightly crunchy (optional)
  • dried fruits such as raisins (optional). For extra effect, these dried fruits can be soaked for half an hour in the above brandy.
  • ice cream (optional)
  • cream (optional)
  • vanilla, caramel or chocolate sauce (optional)

How to choose fruits for fruit salad

You can use whatever fruit you have on hand, it is ideal to have a combination of at least three. Usually, fruits are chosen that can complement each other both in texture and taste. Sweet fruits, such as bananas, grapes, cherries, are combined with citrus or other fruits that have a certain degree of acidity, to enhance their flavor. Along with these go more crunchy fruits, such as apples, for texture, or others with a distinct flavor, such as strawberries, pineapple, berries.

The easiest way is to use seasonal fruits. Watermelon, in summer, strawberries, in late spring, etc. do you realise. But her husband went shopping and, seeing him, he was tempted. And speaking of which, from my point of view, the most suitable melon for fruit salad is melon. In summer, I use not only the sweet and fragrant pulp for the fruit salad, but also the hollow peel, which forms a natural bowl for the delicious fruity mixture.

A winter combination would be with apples, pears, oranges, maybe a little fresh or compote pineapple, possibly supplemented with compote fruits and dried fruits rehydrated in orange juice, possibly with a little brandy or good rum.

Fruit salad, how to prepare

  1. Peel an orange, separate the segments and peel off any white scraps. Cut the orange pieces (about 2 each slice) and remove any seeds. Put in a large bowl.
  2. Peel a banana and slice it into pieces so that they can be eaten all at once.
  3. Over the already cut fruit, I squeezed the juice from half an orange, taking care not to drop the seeds in the bowl. Orange juice will prevent the oxidation of fruits and will keep them looking fresh and pleasant. As a basic salad juice, the juice from pineapple compote and lemon juice goes just as well, if you prefer everything to be sour.
  4. Peel a squash, grate it and squeeze the juice. Cut the pineapple pulp into cubes to fit in a teaspoon and add over the rest of the cut fruit in a bowl.
  5. Peel a squash, grate it and slice it. The strawberries are peeled and sliced ​​in the same way as the kiwi fruit.
  6. Separate the pulp from the watermelon, slice, carefully remove the seeds and add over the rest of the fruit in the bowl.
  7. Cut into four apples and remove the core with the seeds. Then thinly slice each piece and add to the salad. Stir immediately, as the apple pulp may oxidize quickly after being cut.
  8. Honey or, in our case, agave syrup is added. Also at this stage, if you want fruit salad with little alcohol or flavored, you can add 3-4 tablespoons of liqueur or brandy of your choice. We did not put, for the sake of children tasters. Add the mint leaves and mix.
  9. Let the salad cool for half an hour. During this time, the aromas of the fruit will befriend and settle.

Fruit salad, serving

Nothing is more wonderful on a hot sunny day than a cool and fragrant fruit salad! The simpler it is, the more delicious it is. If we add a globe of vanilla ice cream or a little whipped cream, it's a fabulous dessert. Along with fruit salad, wafers or crispy biscuits can be offered.


How to Make Keed's Egg Salad from & # 8222Knives on Knives & # 8221

Last week, Keed (real name David Ioniță), a competitor in Florin Dumitrescu's team, in the culinary show "Chefs with knives", caused a sensation with a unique slate recipe with which he managed to win, in the individual tests, the maximum score from the jurors.

Because the theme of the duel between the teams that received the fewest plates after judging the special guests was salad (of any kind), Keed chose the egg, a completely unexpected ingredient to make a surprising dish.

The artist prepared an egg salad that turned his back on the three sworn Chefs of the culinary show.

Read also: Chef Florin Dumitrescu, father for the third time? What the wife of the Chefs la Cuțite jury said

Keed posted on YouTube the ingredients and how to prepare his salad so that everyone can enjoy this delicious dish.

Here's Keed's egg salad recipe

Ingredients for 2-3 people: 6 eggs, a red onion, mustard and mayonnaise, dill, tomatoes (for the salad that will accompany the egg preparation), lemon, lime, basil (for the tomato salad), a celery stalk, salt and pepper.

How to prepare Keed's egg salad from "Chefs with Knives"

Put water in a pot to boil. The eggs must be placed in boiling water to reach a suitable consistency. While we wait for the water to boil, we start to take care of the result of the ingredients. Finely chop the red onion and dill, put them in a bowl. Add 2 teaspoons of mustard and 2 teaspoons of mayonnaise, a little grated lime peel and a little lemon. We cut the celery stalk first in length, then in very small cubes and we put it in the bowl with the rest of the ingredients. Meanwhile, we start cutting the tomatoes, which we put in another bowl with a little salt, a little pepper and chopped basil.

When we notice that the water on the fire is boiling, we introduce the eggs (preferably it is at room temperature) and leave them for 5 minutes, so that the yolks reach a suitable texture, neither hard nor very sticky. While the eggs are boiling, cut a baguette into oblique slices. After five minutes of boiling, remove the eggs and place them in a bowl with water and ice cubes to stop the boiling process. While the eggs cool, brown the slices of bread on a grill pan.

The eggs are peeled and diced and placed over the mustard composition. Add lime and lemon juice and mix. Taste the dish and season with mayonnaise, mustard, salt or pepper, if necessary. The preparation of the preparation follows. Place the slices of bread on a plate, put the egg salad on some slices and the tomato salad on others. Good appetite!


Recipe with tomato paste and carrots

Among many salads for the winter, this recipe is distinguished by both the tasty taste and the original appearance. The result is an excellent snack that can also be used as a sauce for potatoes and spaghetti, as well as for dressing first courses.

This version of the mother tongue of cucumbers for the winter is a bit lecho, probably due to the cutting of Bulgarian peppers.

Thus, the products to be prepared are as follows:

  • Cucumbers - 3 kg
  • Tomato paste - 500 ml
  • Sweet peppers - 0, 5 kg
  • Carrots - 0, 5 kg
  • Garlic - 0, 1 kg
  • Hot peppers - 1 pod
  • Refined oil - 200 ml
  • Granulated sugar - 0, 2 kg
  • Salt - 60 g
  • Table wine or vinegar - 200 ml.

Wash the vegetables well, dry and cut too much.

Cucumbers cut into thin slices. Carrot grains. The sweet peppers cut the straw thinly. Cut the pepper and garlic through a meat grinder or mixer.

Advice! If they do not hesitate to deal with kitchen appliances, they can simply wear them with a knife.

Take a large saucepan with a thick bottom, pour tomato paste into it, which is diluted in half a liter of water. Then add sweet peppers, carrots, hot peppers, garlic, butter, salt and sugar. Mix well and add cucumbers on top.

After another gentle movement, insist without fire for two hours.

When the time is high, put the pan with the salad on medium heat, bring to a boil and continue to cook for about 30 minutes. In the last few minutes, add vinegar and mix.

Spread the ready-made salad & quotlim Teschin & quot with cucumbers on sterilized jars and turn immediately.

You can store it anywhere, as long as the sun's rays don't go down there.

The taste of such a cucumber snack turns out to be very rich, and carrots and sweet peppers will give it a little sweetness that will be perfectly combined with the general clarity.


Video: Салат Язык с Авокадо и Грибами. Tongue Salad with Avocado and Mushrooms. 아보카도와 버섯을 곁들인 혀 샐러드


Comments:

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  3. Lambret

    wonderfully, this very valuable message

  4. Nijar

    Well, then what?



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