Lena Beauty: foods recipe

foods recipe

POTATO CHICKEN FROM THE BACKBLECH GREEK STYLE

November 25, 2019

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foods recipe

PUMPKIN POTATO CHICKEN FROM THE OVEN

PREPARATION

15 minutes

PREPARATION

1 hour

TOTAL TOTAL

1 hour 15 minutes

PORTIONS

4 people

INGREDIENTS

YOU NEED A VERY BIG REFURBISHMENT WITH APPROX. 36 CM LENGTH TIMES APPROX. 25 CM WIDTH CA. 6 CM HEIGHT (INTERIOR)

4 chicken drumsticks

500 g Hokkaido pumpkin - cut into rough cubes

500 g of potatoes, predominantly hard-cooking - cut into coarse cubes

5 tbsp olive oil

4 garlic cloves - halve

4 sprigs of thyme

4 sprigs of rosemary

1 tsp salt

1/2 teaspoon paprika powder, mild (noble sweet)

1/4 teaspoon paprika, (roses) hot

1 splash of lemon

Salt & pepper - to taste

MANUAL

First, you heat the oven to 200 degrees air circulation

Then you wash the Hokkaido with hot water and cut it into coarse pieces, peel the potatoes and also cut into coarse pieces. Peel and halve the garlic cloves

Spread the vegetables and garlic in the casserole dish, add 2 tablespoons of olive oil and 1 teaspoon of salt and a pinch of pepper. Mix everything together and distribute the washed rosemary and thyme sprigs

For the marinade stir as follows: 3 tablespoons olive oil, 1 teaspoon paprika powder and 1/4 teaspoon paprika powder, 1 dash of lemon juice

If necessary, wash and dab the chicken drumsticks, season with salt on both sides and brush with the marinade on both sides

Now place the chicken thighs with the bottom side up on the vegetables and put the casserole dish on the middle rail in the preheated oven for 25 minutes

After the 25 minutes mentioned in point 6, you turn the chicken thighs and let everything end for another 35 minutes.

TIP: If the top is not crispy enough for you, just make the grill again (250 degrees)

NOTE: If the chicken has given off more juice while baking, at the end of the cooking time you will have a delicious sauce in which the vegetables have been garnished. If not, your vegetables will be crispier.

Hokkaido pumpkin is nice soft after the hour of cooking, if you do not like that, you might have to choose another pumpkin variety next time

I wish you a good appetite

Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.

November 25, 2019

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foods recipe

Paprika Turkey sliced from the pan

November 25, 2019

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foods recipe

CHAMPIGNON SOUP WITH CURRY - SIMPLY DELICIOUS

November 25, 2019

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foods recipe

Tortellini in ham mushroom cream sauce

November 25, 2019

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Learn ways to prepare distinct types of vegetable soup

Chopped vegetable soup

Ingredients

• The islands of Frankish. • 2 potatoes. • Small onion. • Celery piece. • 1 tablespoon margarine. • 3 cups of meat, vegetables or water. • Fill a cup of milk. • 2 medium pumpkins.

Way

1) Vegetables are prepared and cut like sulfur sticks or cubes, and onions are well-cooked. 2) Deform the vegetables (sauteed) in margarine for 5 minutes, then add the Bhariz and salt and leave on the fire to mature. 3) Add the milk if used to the soup with stirring. Boil the soup on the fire for 5 minutes with stirring and serve hot.

Vegetable bean soup

Ingredients

1) 1/2 cup of sprouting. 2) tablespoon margarine or 2 tablespoons oil. 3) Onion, lemon. 4) Salt, white pepper. 5) 2 mastic lobes. 6) Teaspoon of parsley.

Way

• Exfoliate, clean and wash beans. • Snap ghee or oil and add mastic and then add water and leave to boil. • Add the beans, lemon and peeled onion and leave on medium heat until cooked whenever the kinder, add salt before maturity. Add the Macaroni and boil for five minutes, then season the soup and serve hot.

Artichoke soup

Ingredients

A - about a kilo artichoke (weighed after preparation). B- 1 and 1/2 spoon butter. A piece of white celery and an onion. D- Salt and white pepper. C‌- 1 \ 3 - 3 \ 4 tablespoon flour. (H) liters with water or water. G-1 and 1/2 cup milk. D - 2 tablespoons creamy builder.

Way

• Artichoke promises to remove the archives and remove the fluff from the center, then cut thin and leave in the water to add lemon juice or vinegar until use. • Prepare vegetables and cut thin pieces. • Artichokes and vegetables in the butter and covered with garlic or water and lift on the fire until all ripen. • Drain vegetables through a sieve and add to them most of the milk and lift on the fire until boiled. • Mix the flour well with a little milk and add to the soup with constant stirring and then re-pot on the fire to boil with stirring - season the soup with salt and white pepper. • Add the cream finally (if used) and note to avoid heating and provide for the table.

November 21, 2019

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Different ways of making French fries

French fries in a simple way

• Peel the potatoes thin potatoes and cut as desired and soaked in cold water and salt for at least a quarter of an hour. • Remove from infusion water and dry completely. • Ghee snacks well until it rises thick smoke and then reddish potatoes, and note the stirring and not put a large amount of it at one time. • Remove from the margarine and drain well and then placed on the paper to absorb the rest of the margarine. • Serving alone or with many other varieties.

Small French fries

• Wash the small potatoes and boil until they are almost cooked, then peel off when hot. • Snacks a little ghee and fries potatoes. • Remove and drain the margarine and sprinkle with salt and pepper and serve hot.

French fries (in ghee or oil)

1. Peel the potatoes and cut it raw in different forms. • (First) cuts very thin rounds called chips. • (II) cut as sulfur sticks length 4: 5 cm and width 1/3: 1 \ 2 cm called straws. • (III) cut one half in length, then taken each half and cut into slices similar to orange lobes and called orange quarters. • (IV) cut like tape, by cutting potato rings thicker carats or less and taken rings and cut around Vtkton parts wrapped around each other known as tape ribbons. • (V) cut by using special sections in a variety of forms.

2. Cut potatoes in one of the aforementioned ways and then soaked in cold water and salt and then removed from it immediately before frying and dried.

method

1) Put a medium amount of potato pieces in the reddish fell and then fry in copious ghee must be hot and known as the rise of thick smoke rather. 2) Shake the fall during the reddening until the pieces are separated from each other, and lift when the pieces are mature, provided that they do not redd and placed on paper. 3) Complement the rest of the pieces in the same way. 4) Re-heat the fatty material until it raises the heat from what it was in principle and put all the pieces in the fall and then submerged in hot ghee until they become fragile and red color. 5) Drain from ghee and provide on request.

November 21, 2019

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Different ways of making fish with tahini

Fish with Tahina (No. 1)

Ingredients

1/2 kg fish - lemon - vinegar. About 1/2 kilo onions. 1/2 cup white tahini. 4 cloves garlic . 1/2 cup of oil - salt. White pepper.

Way

Cleans the fish, wash and cut part and forks. Snap the oil and deform the fish and raise. Fry red onions in the oil until reddish color raises from the fire. Beat the tahini with a little water and add lemon or vinegar, salt and pepper. Add the tahini to the roasted onions and stir well and raise over low heat for 5 minutes. Pile the fish in a tray or oven dish and pour over the tahini sauce. Mix in a medium heat oven until cooked. Serve in a bowl or scoop in a bowl and beautify with lemon and parsley.

Fish with Tahina (No. 2)

Ingredients

1 kg thickness, 1/2 kg onions. 1 and 1/2 cup water, cumin. Salt, pepper, lemon juice. 2 tablespoons French oil. A piece of celery - a piece of onion. About 1/4 kg white tahini.

Way

Cleans the fish and cut a part and remove thorns and season with salt, pepper, cumin and lemon juice. Work the fish extract from the fish bone and a piece of celery and a piece of onion and water and boil on the fire for 10 minutes and then filtered. Cut onions very thin rings and grinned in oil until the yellow color only and then placed in an oven dish or tray and stacked marinated fish. Beat the tahini and dilute with garlic and season with salt, pepper, lemon juice or vinegar. Pour the fish and place the tray in a medium heat oven until the fish is cooked. Serve fish in scoop.

Fish with Tahina (No. 3)

Ingredients

1/2 kg of mullet or sea bass. 1/2 cup medium tahini. 1/4 kilo fine onion. 3 tablespoons gourd, 2 tablespoons pine nuts. 1 tablespoon white grape vinegar. 1/4 small garlic head. 2 tablespoons oil. Salt, pepper, lemon juice.

Way

The tahini sauce works as follows Snap the oil and fry the onions softly until the color becomes pink. Add the vinegar to the onion and stir on the fire until the onion absorbs the amount of vinegar and then add 1/2 cup tea water and stir also until the onion is cooked and season. Remove from the fire and add the tahini with stirring and add a quantity of water if needed until it becomes in the thickness of the tahini salad. Add to the sauce: lemon, salt and pepper and then add half the amount of stick. Fish preparation: clean the fish and leave the right and seasoned and stuffed with sticks and pine added a little sauce, put the fish in the tray or in an oven dish and covered with sauce, cook in a medium oven until cooked and served either in the special oven dish or scoop into a dish and pour around (the sauce), Beautify with parsley and lemon rings.

November 20, 2019