Paste in 10 minutes
Paste in 10 minutes
There are such recipes, once will be tried, and then do constantly - so they simple and tasty! This recipe just from this series...
So simply also such yum-yum becomes! As snack/having a snack - is simply ideal!
Words
Chicken liver in red wine with onions jam + paste
Chicken liver in red wine with onions jam + paste
Ingredients:
floor of kilogram of chicken liver
two bulbs
any good red wine approximately glass
onions jam - three tablespoons (I have already given the recipe to community)
red sweet dry pepper (seasoning)
salt teaspoon floor, pepper to taste
refiner syrup (if it is required)
Preparation:
1. Quickly to fry liver from two parties and to put aside.
2. In the same frying pan to fry onions till golden color.
3. To add wine, jam, salt, pepper and to stew onions to softness. If onions are not ready yet, and wine has already enough boiled away, it is possible to add still wines, but then it is necessary to try sauce and if wine sourness prevails, to add or sugar, or still jam, on your discretion. When onions are ready, we add red paprika, we send liver there for 5-7 minutes and we switch off fire. I love it with mashed potatoes.
4. And if something remains next day - it is possible to prepare remarkable paste. For this purpose I fry carrots and I send everything to the blender.
#горячеarecepti
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The baked duck paste
The baked duck paste
Ingredients:
Liver duck — 150-200 gr
Chicken breast (without skin) — 100 gr
Onion — 1 piece
Cream of 10% — 100 ml
Salt, pepper — to taste
Cognac — 40 ml
Thyme dried — 0.5 chl (to taste)
Desi — 60 gr
Preparation:
1. To cut chicken fillet slices and to fry on desi to semi-readiness, Also to arrive and with liver. Both meat and liver have to remain pink and juicy inside. It is possible to take chicken liver if to find duck it was not possible. To put the fried meat and liver in the blender. To add salt, pepper, thyme to taste.
2. Then on this frying pan to fry small cut bulb, to transparency, not zarumyanivy. To add cognac to frying pan, to evaporate couple of minutes. Then to add frying pan contents to other components to the blender. To add there cream of room temperature. It is possible to add more than 100 ml. Be guided on the feelings.
3. The blender carefully to crush contents. Then it is possible to wipe paste through sieve, I did not do it because at it and the gentle, cream structure has so turned out.
4. Paste is ready and it is possible to display it on formochka and to clean in the refrigerator.
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Chicken liver paste with avocado and pistachio nuts
Chicken liver paste with avocado and pistachio nuts
500 gr. chicken liver
1 bulb
1/2 big avocados
salt, pepper, thyme to taste
pistachio nuts chishchenny (1-2 handfuls)
1 tablespoon of cognac
On olive oil to extinguish bulb, to add liver, salt, pepper, thyme and to fry on quite strong fire of 5 minutes. To add cognac and to prepare 3 more minutes to readiness. Then to place everything in the blender, to add the peeled avocado and to crush everything together to smooth state. To lay out in form and to fill up with the crushed pistachio nuts. To put in the refrigerator.
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House paste
House paste
Ingredients:
400 gr. chicken liver
200 grams of chicken fillet
100 grams of creamy, soft oil
1 big carrot
1 average bulb
1 segment of garlic
1 laurel leaf
salt, h. pepper.
milk of 50 ml.
Preparation:
In the added some salt water to boil fillet with laurel leaf.
On frying pan to extinguish liver with garlic glove, in 3 minutes prior to readiness to pour out in liver milk, let is completed in it. To pepper and salt liver.
To fry the carrot grated on large grater with onions on frying pan, to readiness.
Small to cut ready fillet, liver and to lay out in the blender (it is possible to pass all via the meat grinder if there is no blender), also there to put carrots with onions and oil and all this carefully to mix.
If paste is will turn out too abrupt and is hard milled in the blender, it is possible to add 4-5 tablespoons of milk.
Everything plows is ready.
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Chicken liver paste
Chicken liver paste
Ingredients:
300 gr. chicken liver
1 large bulb
desi
150 ml. cream
salt, pepper
Preparation:
Onions to clean, cut and roast to softness on desi.
To clear liver of films, it is good to wash up, add to the fried onions. Bring liver to readiness, do not overdry, inside it has to remain pink.
Fill in liver with cream, salt, pepper to taste and extinguish literally two minutes.
To allow to cool down, shift a little in the blender and properly to shake up.
To store paste in the refrigerator if are going to eat it some days, kindle desi and fill in paste top.
Bon appetit!
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PUFF PIE - THE DOUBLE-DEALING FELLOW
PUFF PIE - THE DOUBLE-DEALING FELLOW
Very much I advise to taste this pie, will not regret!!!
Ingredients:
For dough:
3 eggs,
1 Art. of kefir,
1-1 1/5 Art. of flour (that dough was as on fritters),
1 tsps of salt
1ch.l. soda to extinguish vinegar or 2 tsps of baking powder.
Preparation:
It is obligatory to cover form paper for pastries that cheese remained on pie.
We stack layers:
- champignons tinned 300 gr.
- grated cheese 300 gr,
- rice the boiled 1 glass (it is possible to semi-readiness),
- forcemeat 300 gr (together with onions to fry),
- frozen bean 300 gr
To fill in from above with dough and in oven for 40 min. at the 175th hail.
When bakes – to take out from oven and to leave 20 minutes to stand, to cool down a little, and then – to turn on dish.
Cheese it will be delightful - viscous … pie stuffing – juicy … M-m-mm, yum-yum))))))))))
Besides – with it it is a little work, especially – if suddenly there was glass of the boiled rice with yesterday
Herring paste
Herring paste
Ingredients:
fillet of one herring
2 eggs boiled in the abrupt
50 gr. desi
half of small sweet bulb
Preparation:
To put all ingredients in bowl of the blender and to shake up to homogeneous state. If you have no blender, pass everything via the meat grinder and properly vent.
To smear paste on toasts or bread and to eat with pleasure.
Julienne with chicken and mushrooms
Julienne with chicken and mushrooms
Ingredients:
250 g of boiled chicken fillet
300 g of fresh mushrooms
1 head of onions
200 g of hard cheese
100 g of cream or sour cream
3 tbsps of vegetable oil
salt, svezhemoloty black pepper — to taste
Preparation:
1. Not largely to cut boiled chicken meat, onions and mushrooms. To fry mushrooms and onions on vegetable oil – about 5-7 minutes, then there to add meat. At once to salt, pepper, fill in with cream or sour cream. To lower fire and to prepare still couple of minutes if to add cream – slightly more until they thicken if sour cream – about 1 minute.
2. To grate cheese. To mix ready sauce and a half cheese. To spread out in fire-resistant formochka, from above to strew with the remained cheese and to put in the oven warmed to 180 degrees for 5 minutes. When giving it is possible to decorate with greens.
There are versions of the recipe: At desire it is possible to add mix of Provence herbs. Julienne can also be prepared and without chicken, and it is simple with mushrooms.
Julienne with chicken and mushrooms
Julienne with chicken and mushrooms
Ingredients:
250 g of boiled chicken fillet
300 g of fresh mushrooms
1 head of onions
200 g of hard cheese
100 g of cream or sour cream
3 tbsps of vegetable oil
salt, svezhemoloty black pepper — to taste
Preparation:
1. Not largely to cut boiled chicken meat, onions and mushrooms. To fry mushrooms and onions on vegetable oil – about 5-7 minutes, then there to add meat. At once to salt, pepper, fill in with cream or sour cream. To lower fire and to prepare still couple of minutes if to add cream – slightly more until they thicken if sour cream – about 1 minute.
2. To grate cheese. To mix ready sauce and a half cheese. To spread out in fire-resistant formochka, from above to strew with the remained cheese and to put in the oven warmed to 180 degrees for 5 minutes. When giving it is possible to decorate with greens.
There are versions of the recipe: At desire it is possible to add mix of Provence herbs. Julienne can also be prepared and without chicken, and it is simple with mushrooms.
Julienne with chicken and mushrooms
Julienne with chicken and mushrooms
Ingredients:
250 g of boiled chicken fillet
300 g of fresh mushrooms
1 head of onions
200 g of hard cheese
100 g of cream or sour cream
3 tbsps of vegetable oil
salt, svezhemoloty black pepper — to taste
Preparation:
1. Not largely to cut boiled chicken meat, onions and mushrooms. To fry mushrooms and onions on vegetable oil – about 5-7 minutes, then there to add meat. At once to salt, pepper, fill in with cream or sour cream. To lower fire and to prepare still couple of minutes if to add cream – slightly more until they thicken if sour cream – about 1 minute.
2. To grate cheese. To mix ready sauce and a half cheese. To spread out in fire-resistant formochka, from above to strew with the remained cheese and to put in the oven warmed to 180 degrees for 5 minutes. When giving it is possible to decorate with greens.
There are versions of the recipe: At desire it is possible to add mix of Provence herbs. Julienne can also be prepared and without chicken, and it is simple with mushrooms.
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