gdepoest_abroad - Три пражские пивные:
'via Blog this'
Read the book and then get cooking. Food. Recipe.
Monday, 29 April 2013
Кекс цитрусовый.
Это очень приятный и легкий кекс, который вы можете и не поливать сюропом, если вы стараетесь избежать сладкого.
Один 23 см торт- от 10 до 12 порций.
Адаптированный из книги "Jerusalem" Yotam Ottolenghi.
Для кекса:
Со всех цитрусовых снять цедру (теркой) - использовать ее для кекса.
И выжать сок - использовать его для кекса.
Итак -
4 апельсина (или мандарина)
1 лимон
1 1/2 чашки (300 г) сахара
14 столовых ложек (200 г) несоленого сливочного масла, комнатной температуры
3 стакана (240 г) молотого миндаля (можно заменить крахмалом или семолиной, манкой)
3/4 чашки (110 г) муки
4 больших яйца, комнатной температуры
щепотка соли
Для сиропа:
3/4 чашки (180 мл), апельсиновый и лимонный сок (выжать сок из цитрусовых что без цедры)
6 столовых ложек (75 г) сахара
Для цукатов - апельсиновых долек:
1 апельсин
2/3 чашки (130 г) сахара
2/3 чашки (160 мл) воды
Адаптированный из книги "Jerusalem" Yotam Ottolenghi.
Для кекса:
Со всех цитрусовых снять цедру (теркой) - использовать ее для кекса.
И выжать сок - использовать его для кекса.
Итак -
4 апельсина (или мандарина)
1 лимон
1 1/2 чашки (300 г) сахара
14 столовых ложек (200 г) несоленого сливочного масла, комнатной температуры
3 стакана (240 г) молотого миндаля (можно заменить крахмалом или семолиной, манкой)
3/4 чашки (110 г) муки
4 больших яйца, комнатной температуры
щепотка соли
Для сиропа:
3/4 чашки (180 мл), апельсиновый и лимонный сок (выжать сок из цитрусовых что без цедры)
6 столовых ложек (75 г) сахара
Для цукатов - апельсиновых долек:
1 апельсин
2/3 чашки (130 г) сахара
2/3 чашки (160 мл) воды
Greek Salad Dressing .
Greek Salad Dressing | The Picky Apple: recipe from Make It Paleo
Ingredients:
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
Squeeze the juice of one lemon into a small mixing bowl. Whisk in olive oil, minced garlic, and oregano. Add salt and pepper to taste. 'via Blog this'
Ingredients:
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
Squeeze the juice of one lemon into a small mixing bowl. Whisk in olive oil, minced garlic, and oregano. Add salt and pepper to taste. 'via Blog this'
Easy-to-Peel Hard Boiled Eggs.
How to Make Perfect, Easy-to-Peel Hard Boiled Eggs > Willow Bird Baking:
When the water boils, immediately cover the pan and turn off the heat (leaving the pan where it is).
Let the pan sit for 5 minutes.
Transfer the eggs to a separate bowl to cool for 2 minutes.
Run cold water over the eggs for a few seconds after they’ve cooled and then drain it off.
Peeling eggs so much easier:
Instead of bringing eggs up to a boil from cold water, drop eggs directly into boiling water.
After removing them from the hot water, plunge them into an ice bath immediately and let them cool for at least 15 minutes.
Never let finicky shells deter you again.
From Serious Eats' J. Kenji Lopez-Alt: The Food Lab: The Hard Truth About Boiled Eggs | Serious Eats
'via Blog this'
When the water boils, immediately cover the pan and turn off the heat (leaving the pan where it is).
Let the pan sit for 5 minutes.
Transfer the eggs to a separate bowl to cool for 2 minutes.
Run cold water over the eggs for a few seconds after they’ve cooled and then drain it off.
Peeling eggs so much easier:
Instead of bringing eggs up to a boil from cold water, drop eggs directly into boiling water.
After removing them from the hot water, plunge them into an ice bath immediately and let them cool for at least 15 minutes.
Never let finicky shells deter you again.
From Serious Eats' J. Kenji Lopez-Alt: The Food Lab: The Hard Truth About Boiled Eggs | Serious Eats
'via Blog this'
Wednesday, 24 April 2013
Tuesday, 16 April 2013
Meatballs.
There's something incredibly comforting about meatballs.
This recipe uses veal, or a combination of veal and pork if you prefer, to create deliciously succulent meatballs in a rich, tomato sauce.
Serve with pasta, rice or simply a hulk of crusty bread to mop up the juices.
ingredients
1 thick slice Italian-style bread, crust removed
Milk, for soaking
650g (1lb 5oz) minced veal or a combination of minced pork and veal
2 cloves garlic, finely chopped
4tbsp finely grated Parmesan
2tbsp flat-leaf parlsey, chopped
1 tsp lemon zest
1 large egg, lightly beaten
Plain flour, for dusting
2-3tbsp olive oil
2x400g tins chopped tomatoes, or 500ml (16fl oz) ready-made tomato and herb pasta sauce
2 cloves garlic, peeled
Extra flat-leaf parsley, to garnish
method
Break the bread into pieces and soak in a little milk until soft. Squeeze dry, then crumble into a large bowl.
Add the
mince,
garlic,
Parmesan,
parsley,
lemon zest and
beaten egg,
and mix well.
Season with salt and pepper. To check the seasoning, fry a small amount of the mixture until cooked and taste it, then adjust the seasoning as needed.
Form the mixture in 5cm balls, then roll them in flour and shake off any excess. At this stage, you can refrigerate the meatballs for up to 4 hours, if desired.
Heat the oven to 200°C (gas mark 6). Heat the olive oil in a large ovenproof frying pan over a medium heat, add the meatballs and cook until browned all over (you may need to do this in batches). Remove and drain on kitchen paper.
Add the chopped tomatoes or pasta sauce with the whole garlic cloves to the frying pan and bring to the boil. Then reduce the heat and simmer gently for 5 minutes. Return the meatballs to the frying pan and transfer to the oven. Cook for 20 minutes, turning the meatballs occasionally. Remove the whole garlic cloves and garnish with a little parsley before serving.
Recipe from - http://www.houseandgarden.co.uk/recipes/main-courses/best-ever-meatballs
More:
- How to cook perfect meatballs | Life and style | The Guardian:
- Real Meatballs and Spaghetti Recipe : Ina Garten : Recipes : Food Network:
http://felicitycloake.com/
This recipe uses veal, or a combination of veal and pork if you prefer, to create deliciously succulent meatballs in a rich, tomato sauce.
Serve with pasta, rice or simply a hulk of crusty bread to mop up the juices.
ingredients
1 thick slice Italian-style bread, crust removed
Milk, for soaking
650g (1lb 5oz) minced veal or a combination of minced pork and veal
2 cloves garlic, finely chopped
4tbsp finely grated Parmesan
2tbsp flat-leaf parlsey, chopped
1 tsp lemon zest
1 large egg, lightly beaten
Plain flour, for dusting
2-3tbsp olive oil
2x400g tins chopped tomatoes, or 500ml (16fl oz) ready-made tomato and herb pasta sauce
2 cloves garlic, peeled
Extra flat-leaf parsley, to garnish
method
Break the bread into pieces and soak in a little milk until soft. Squeeze dry, then crumble into a large bowl.
Add the
mince,
garlic,
Parmesan,
parsley,
lemon zest and
beaten egg,
and mix well.
Season with salt and pepper. To check the seasoning, fry a small amount of the mixture until cooked and taste it, then adjust the seasoning as needed.
Form the mixture in 5cm balls, then roll them in flour and shake off any excess. At this stage, you can refrigerate the meatballs for up to 4 hours, if desired.
Heat the oven to 200°C (gas mark 6). Heat the olive oil in a large ovenproof frying pan over a medium heat, add the meatballs and cook until browned all over (you may need to do this in batches). Remove and drain on kitchen paper.
Add the chopped tomatoes or pasta sauce with the whole garlic cloves to the frying pan and bring to the boil. Then reduce the heat and simmer gently for 5 minutes. Return the meatballs to the frying pan and transfer to the oven. Cook for 20 minutes, turning the meatballs occasionally. Remove the whole garlic cloves and garnish with a little parsley before serving.
Recipe from - http://www.houseandgarden.co.uk/recipes/main-courses/best-ever-meatballs
More:
- How to cook perfect meatballs | Life and style | The Guardian:
- Real Meatballs and Spaghetti Recipe : Ina Garten : Recipes : Food Network:
http://felicitycloake.com/
Monday, 15 April 2013
Passata makes the difference for pasta.
Passata makes the difference for pasta - Telegraph:
"As for using the passata: to make a sauce that will not make a child pull a sour face,
cook 400g passata
and 400g fresh puréed cherry tomatoes
in 5 tbsp olive oil
with two peeled, crushed cloves of garlic
and 8 torn basil leaves.
Add 2 tbsp water, to prevent too much evaporation during cooking,
and simmer for 20-30 minutes.
I do – to avoid criticism – often add a dessert spoon of sugar.
That way no one complains."
Passata is a pretty traditional italian way to preserve tomatoes And yes, it's cooked!
I'm italian (I feel the need to specify it), and this is the way we make passata at home in the end of summer: cook well ripen tomatoes (roughtly cut) till they boil in a pot, strain most of the liquid (tomatoes are mostly water, after all), and pass what's left through a machine that eliminates skin and seed (we have a special gear for it). In order to preserve it for the following months, we put it in jars and sterilise them by boiling the jars in a pot full of water for quite a long time.
The consistency is neither liquid neither solid if done properly, and taste amazing, if the original tomatoes are really good - in particular it shouldn't be sour at all. It's used in everything that requires tomatoes (but raw tomatoes, of course) out of season. Pasta sauce, pizza, stews, everything.
I really don't think there exist a raw version, that would be basically tomatoes juice. Think about 100 years ago: how could they make passata that could last for months without cooking? And cooking help to concentrate the taste, anyway....
'via Blog this'
"As for using the passata: to make a sauce that will not make a child pull a sour face,
cook 400g passata
and 400g fresh puréed cherry tomatoes
in 5 tbsp olive oil
with two peeled, crushed cloves of garlic
and 8 torn basil leaves.
Add 2 tbsp water, to prevent too much evaporation during cooking,
and simmer for 20-30 minutes.
I do – to avoid criticism – often add a dessert spoon of sugar.
That way no one complains."
Passata is a pretty traditional italian way to preserve tomatoes And yes, it's cooked!
I'm italian (I feel the need to specify it), and this is the way we make passata at home in the end of summer: cook well ripen tomatoes (roughtly cut) till they boil in a pot, strain most of the liquid (tomatoes are mostly water, after all), and pass what's left through a machine that eliminates skin and seed (we have a special gear for it). In order to preserve it for the following months, we put it in jars and sterilise them by boiling the jars in a pot full of water for quite a long time.
The consistency is neither liquid neither solid if done properly, and taste amazing, if the original tomatoes are really good - in particular it shouldn't be sour at all. It's used in everything that requires tomatoes (but raw tomatoes, of course) out of season. Pasta sauce, pizza, stews, everything.
I really don't think there exist a raw version, that would be basically tomatoes juice. Think about 100 years ago: how could they make passata that could last for months without cooking? And cooking help to concentrate the taste, anyway....
'via Blog this'
Донской борщ.
Донской борщ от Вали.
"Готовим мясной бульон – на свинине/говядине – кто как любит.
Мама готовит на гусиных крылышках, шеях, косточках.
У меня кастрюля на 3-3,5 литра.
На этот объем примерно 4-5 картофелин средних, чистим-режем. В готовом бульоне отварить картофель до готовности.
"Готовим мясной бульон – на свинине/говядине – кто как любит.
Мама готовит на гусиных крылышках, шеях, косточках.
У меня кастрюля на 3-3,5 литра.
На этот объем примерно 4-5 картофелин средних, чистим-режем. В готовом бульоне отварить картофель до готовности.
Saturday, 13 April 2013
Thursday, 11 April 2013
Wednesday, 10 April 2013
Суп острый.
Очень вкусный, нежный, но острый суп.
- лук
- лук-порей
- петрушка - корень и зелень
- хлопья чили
- семена укропа
- чеснок 4 дольки на 1 литр супа
- красный перец - плод
- помидоры
- лавровый листик (вынуть по готовности супа)
- соль
Овощи порезать и обжарить добавляя к луку в предложенном выше порядке.
Переложить в 1 литр бульона.
Дать бульону закипеть.
Поставить в духовку t -110С на 1 час (хорошо, если есть таймер).
Затем смешать суп в блендере, вынув лаврушку.
Очень хорош с гренками.
- лук
- лук-порей
- петрушка - корень и зелень
- хлопья чили
- семена укропа
- чеснок 4 дольки на 1 литр супа
- красный перец - плод
- помидоры
- лавровый листик (вынуть по готовности супа)
- соль
Овощи порезать и обжарить добавляя к луку в предложенном выше порядке.
Переложить в 1 литр бульона.
Дать бульону закипеть.
Поставить в духовку t -110С на 1 час (хорошо, если есть таймер).
Затем смешать суп в блендере, вынув лаврушку.
Очень хорош с гренками.
Tuesday, 9 April 2013
Soup au Pistou Recipe.
A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch.
If making ahead it will keep in the fridge for a couple of days.
Soup au Pistou Recipe - 101 Cookbooks:
Soup au Pistou Recipe
I made this soup in late spring/early summer. I'd encourage you to substitute vegetables based on whatever is seasonal at the time. Also, I had flageolet beans, but you could substitute other small white beans. Gluten-free readers can simply leave out the pasta, or use a GF pasta.
If making ahead it will keep in the fridge for a couple of days.
Soup au Pistou Recipe - 101 Cookbooks:
Soup au Pistou Recipe
I made this soup in late spring/early summer. I'd encourage you to substitute vegetables based on whatever is seasonal at the time. Also, I had flageolet beans, but you could substitute other small white beans. Gluten-free readers can simply leave out the pasta, or use a GF pasta.
Pistou soup.
By Rachel Khoo
Pistou is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil.
One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou.
Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves. /David Lebovitz/
Ingredients
For the Vietnamese pistou
1 bunch of Vietnamese or Thai basil, chopped
1 stalk of lemongrass, roughly chopped
½ small red chilli, seeds removed
5 tbsp sunflower oil
For the soup
3 tbsp olive oil
2 onions, diced
4 garlic cloves, crushed to a paste
2 sprigs thyme
3 bay leaves
4 tbsp tomato purée
2 carrots, diced
2 courgettes, diced
200g/7oz green beans, cut into small pieces
2 litres/3½ pints boiling water
100g/3½oz dried pasta (a small variety like orzo)
1 x 400g/14oz tin white beans (e.g. haricots blancs, cannellini), drained
and rinsed
200g/7oz fresh or frozen peas
1 tbsp salt
pinch sugar
freshly ground black pepper
Pistou is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil.
One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou.
Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves. /David Lebovitz/
Ingredients
For the Vietnamese pistou
1 bunch of Vietnamese or Thai basil, chopped
1 stalk of lemongrass, roughly chopped
½ small red chilli, seeds removed
5 tbsp sunflower oil
For the soup
3 tbsp olive oil
2 onions, diced
4 garlic cloves, crushed to a paste
2 sprigs thyme
3 bay leaves
4 tbsp tomato purée
2 carrots, diced
2 courgettes, diced
200g/7oz green beans, cut into small pieces
2 litres/3½ pints boiling water
100g/3½oz dried pasta (a small variety like orzo)
1 x 400g/14oz tin white beans (e.g. haricots blancs, cannellini), drained
and rinsed
200g/7oz fresh or frozen peas
1 tbsp salt
pinch sugar
freshly ground black pepper
Monday, 8 April 2013
Sunday, 7 April 2013
Баранина с перловкой и овощами.
Баранину хорошо обжарить до коричневой корочки.
Перловку обжарить на сухой сковородке до кремового цвета и появления легкого орехового запаха.
В чугунной сковороде с крышкой (или сделать ее из тестовой лепешки) тушить 1.5 часа в бульоне покрывающем баранину+перловку+пару картошек+овощи+чеснок+тимьян.
What is really needed in a small kitchen.
Get a kitchen that's big on flavor and short on excess, with accessories and tools inspired by the BBC show and cookbook:
According to Khoo, these are the basics for a Paris kitchen:
- Pots and pans: skillet, sauté pan, sauce pan, roasting pan and stock pot.
- Utensils: a good set of knives, a large whisk, a small whisk and a strainer.
- Tools: corkscrew, herb scissors, mortar and pestle, pastry bag and pie weights.
- Miscellaneous containers: a large bread bowl, two smaller bowls, a colander, a soufflé dish and a tart pan or pie plate.
'via Blog this'
According to Khoo, these are the basics for a Paris kitchen:
- Pots and pans: skillet, sauté pan, sauce pan, roasting pan and stock pot.
- Utensils: a good set of knives, a large whisk, a small whisk and a strainer.
- Tools: corkscrew, herb scissors, mortar and pestle, pastry bag and pie weights.
- Miscellaneous containers: a large bread bowl, two smaller bowls, a colander, a soufflé dish and a tart pan or pie plate.
Friday, 5 April 2013
Сковорода.
Суть вот в чем.
Прелесть нержавейки в том, что она нереактивная.
Если сковорода еще и качественно сделана и с толстым дном, которое хорошо распределяет тепло и не корежится на очень высоких температурах, то она на домашней кухне может быть по-настоящему много функциональной.
А значит можно купить одну крутую сковороду из нержавейки и съэкономить место на куче дополнительных, из которых каждая будет хороша только для приготовления определенного типа еды.
А если она много функциональна, то значит полимерную пленку (как на чугунной или простой стальной) на ней нет смысла ни наращивать, ни сохранять.
Особенно учитывая то, что натуральное "антипригарное покрытие" создается с одного раза, быстро и легко.
Вот такая как бы логика рассуждений. (english)
Это покрытие не нужно и нет смысла сохранять до следующего омлета. А если в ней готовится 3-4 порции одна за другой, то верно - можно просто протирать салфеткой между каждым приготовлением.
Прелесть нержавейки в том, что она нереактивная.
Если сковорода еще и качественно сделана и с толстым дном, которое хорошо распределяет тепло и не корежится на очень высоких температурах, то она на домашней кухне может быть по-настоящему много функциональной.
А значит можно купить одну крутую сковороду из нержавейки и съэкономить место на куче дополнительных, из которых каждая будет хороша только для приготовления определенного типа еды.
А если она много функциональна, то значит полимерную пленку (как на чугунной или простой стальной) на ней нет смысла ни наращивать, ни сохранять.
Особенно учитывая то, что натуральное "антипригарное покрытие" создается с одного раза, быстро и легко.
Вот такая как бы логика рассуждений. (english)
Это покрытие не нужно и нет смысла сохранять до следующего омлета. А если в ней готовится 3-4 порции одна за другой, то верно - можно просто протирать салфеткой между каждым приготовлением.
Tuesday, 2 April 2013
Cauliflower recipes.
Cauliflower recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
Roasted cauliflower
This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It's also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.
1 cauliflower
2 lemons
Flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika
Roasted cauliflower
This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It's also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.
1 cauliflower
2 lemons
Flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika
Monday, 1 April 2013
Essential Kitchen Garden Herbs 6-Pack.
Garlic Chive: A hardy perennial that grows in grass-like clumps, with flat, blue-green blades and clusters of bee-attracting white flowers—all edible. The plant’s delicate flavor is ideal for salads and dishes that regular garlic would overwhelm.
English Thyme: a compact perennial evergreen shrub that produces small, gray-green, leaves for harvesting year-round. A key component of fines herbes in French cuisine, the plant blooms with white to pale purple flowers.
Tuscan Blue Rosemary: Cooks favor this fast-growing upright form of perennial rosemary over the trailing variety because of its more flavorful needle-like leaves, which cover the plant all year long.
Sweet Basil: An Italian staple for sauces and the key ingredient of pesto. Very easy to grow, the annual yields a plentiful harvest of extra-large aromatic dark-green leaves.
Common Sage: Evergreen perennial with gray-green leaves that release a unique, intense flavor and aroma.
Greek Oregano: Offering a more robust scent and flavor than Italian oregano, this bright-green variety is ideal for growing in pots, where it can trail over the edge. Blooms with white flowers in late summer, attracting honeybees.
- umelecky FASHIONING A SIMPLE CREATIVE LIFE: Harvesting Herbs:
- Herbs-Treat and Taste!
'via Blog this'
English Thyme: a compact perennial evergreen shrub that produces small, gray-green, leaves for harvesting year-round. A key component of fines herbes in French cuisine, the plant blooms with white to pale purple flowers.
Tuscan Blue Rosemary: Cooks favor this fast-growing upright form of perennial rosemary over the trailing variety because of its more flavorful needle-like leaves, which cover the plant all year long.
Sweet Basil: An Italian staple for sauces and the key ingredient of pesto. Very easy to grow, the annual yields a plentiful harvest of extra-large aromatic dark-green leaves.
Common Sage: Evergreen perennial with gray-green leaves that release a unique, intense flavor and aroma.
Greek Oregano: Offering a more robust scent and flavor than Italian oregano, this bright-green variety is ideal for growing in pots, where it can trail over the edge. Blooms with white flowers in late summer, attracting honeybees.
- umelecky FASHIONING A SIMPLE CREATIVE LIFE: Harvesting Herbs:
- Herbs-Treat and Taste!
'via Blog this'
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