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Cut a lid on oranges that we do not throw away because we will make tortillas out of it.
Peel a squash, grate it and cut it into cubes. The fruits are also cut into cubes and mixed with sugar, rum and orange.
Fill the oranges with this mixture and let it cool for 30 minutes.
First of all, carefully clean the feathers and any tulle. Rest the remaining ones with a burning gun or on the stove flame. Remove the fat glaze above the tart. Then dry the duck well with absorbent napkins (including the inside of the bird).
Slice the apple and orange. Peel the garlic cloves and finely chop the needles of a rosemary branch.
Grease the duck on all sides with olive oil, sprinkle with salt, pepper (and inside) and chopped rosemary. Fill the duck with slices of orange, apple, garlic cloves and rosemary branch.
Tie the bird's legs with a kitchen twine and place it in an oven tray. Put the rest of the apple and orange slices next to it.
*No need to add water or other liquids, the fruit will leave juice and fat rate. Enough for the steak to cook perfectly.
Preheat the oven to 210 ° C and insert the tray covered with a lid or aluminum foil. After 15 minutes, reduce the temperature to 190 ° C and continue baking for another hour.
My rate was quite low and it was ready in an hour and a half. But, depending on the weight of the bird, calculate one hour for each kilogram of meat.
After the time has elapsed, remove the tray from the oven and grease it with honey mixed with mustard.
Put the duck back in the oven and leave it only until it browns, then turn it over and grease it on the back. Leave it until it takes on a beautiful, reddish color.
Turn the duck over again with your chest up and grease it again with the remaining emulsion. When it has browned nicely, the whole duck in the oven is ready.
Here is the basic recipe for baskets for serving various salads, appetizers and pies.
-1/2 teaspoon sugar or powdered sugar.
METHOD OF PREPARATION:
1.In the mixing bowl, add the sifted flour, salt and sugar. Mix the ingredients, fixing the dough paddle.
2.Add the butter at room temperature cut into cubes and continue to mix at medium speed until the composition takes on the appearance of crumbs.
Advice. You can also use a food processor, a hook mixer or mix the dough by hand.
3.Mix the eggs with milk, using a fork, pour the composition into the mixer bowl and continue to mix for a maximum of 2-3 minutes, until you get a homogeneous dough without lumps. The dough is ready as soon as it peels off the walls of the bowl and gathers in a ball.
Advice. Do not knead the dough any longer, as it will become too dense and the baskets will not be tender.
At this stage, you can put the dough in a plastic bag and refrigerate it for 30 minutes or even 7 days. Form and bake the baskets when needed.
4. On the floured worktop, transfer the dough, sprinkle it with flour and spread it on a worktop 3-4 mm thick.
Advice. This dough is lightly spread between 2 pieces of baking paper or covered with Teflon foil.
5. Prepare the shapes with a diameter of 7 cm and a height of 2.5 cm. The shapes must be metallic, the silicone ones do not fit.
6. Cut circles with a ring with a slightly larger diameter than the shapes.
7. Place a circle of dough in a dry form, press with your fingers to the base, trying to make it thinner, because during baking the dough grows, then press in the corners and press into the edge of the form. Be careful that the walls of the baskets are not too thin, because after baking they will be fragile and may break. Remove any leftover dough from the edges.
Advice. While the baskets are forming, cover the spread dough with cling film or Teflon foil so that it does not dry out.
8. The remaining pieces of dough, gather them, shape a ball, stretch it and form a few more circles, then baskets.
9.Place the baskets (24) on the baking tray, prick the base with a fork so that it does not swell, and place the tray in the preheated oven up to 190-200 ° С for 15-20 minutes, depending on how much red you want to be the baskets.
Advice. You can put the baskets in the fridge first for 30 minutes, so that they deform as little as possible during baking.
10. Remove the tray from the oven, let the baskets cool for a few minutes in the molds, then remove them, turning the molds upside down.
11. Allow them to cool completely and use as planned.
Fill the baskets immediately or you can store them for 1 week in an airtight container or in the freezer for 1 month. These baskets are perfect both for serving cold appetizers and for preparing hot ones. If you need more or less baskets, respectively reduce or increase the amount of ingredients.
A delicious recipe for appetizer baskets from: dough, chicken liver, olives, mushrooms, onions, peppers, parsley, eggs, salt and pepper.
Method of preparation:
Finely chop the mushrooms, onions and peppers and then fry in a little oil until soft. Finely chop the liver and parsley, add the sliced olives and the rest of the hardened vegetables.
The composition obtained mixes well with eggs, salt and pepper.
The dough is left to thaw, then cut into squares and placed in special shapes. Each form is filled with the composition of vegetables and liver and left to bake in the oven.
From the dough, cut thin sticks and bake separately, lightly folded in a tray lined with baking paper.
If you like it, share it with your friends!
The denomination & # 8222Krapfen & # 8221 means a group of fried pastry, made of dough (for donuts).
1 sachet of dry yeast Dr. Qetker
250 ml of warm water
1 sachet of vanilla sugar
Grated peel from 1 orange
Powdered sugar for powdering donuts
Method of preparation:
Put the flour in a bowl and mix it with the sachet of dry yeast, then let this mixture rest for 15 minutes.
Put the flour mixed with yeast in a larger bowl, pour over the flour 125ml of water (from the total amount of water needed which is 250ml), add the chopped butter, caster sugar, vanilla sugar sachet, egg, grated orange peel, and giving, after which we mix until the dough takes on consistency.
Over the formed dough, pour the other amount of water needed, 125ml, and start to knead well all the dough until we bring it back to a consistent shape.
If the dough is too sticky, add more flour (I added 75g of flour) and knead until you get a thick dough, but not very thick, hard. after that the dough is well kneaded (it took me about 20-25 minutes to knead the process by hand), cover the dough with a towel and let it rest for 30 minutes in a warm place.
After 30 minutes the dough rose.
Knead the work surface well, pour the dough on it and spread it in a 1.5 cm thick sheet.
After we have spread the sheet of dough, with the sharpener of a round shape with a diameter of about 8cm (it can be a cup, a glass), we cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we spread again a sheet from which we can cut some other donuts.
Leave the donuts to rise for 2 hours to double in volume.
After 2 hours, the donuts have doubled in volume and are ready to fry.
In a deep frying pan, or in a saucepan, heat the oil.
When the oil is hot enough, take a donut with a spatula (not by hand, because it would be good for the surface of the donuts to remain untouched, smooth) and fry it in the pan.
If the donut stays on the surface and does not leave at the bottom, then the donuts are ready to be fried, if not, we must leave them to rise.
After the donuts turn golden, we turn them on the other side, using a fork.
When they are browned enough on both sides (be careful that they brown very quickly, you burn them and the flame is not at maximum), we take them out on the absorbent napkins to drain the excess oil, after which we powder them with sugar. powder if we serve them. They are absolutely gorgeous. The donuts are very fluffy, they melt in your mouth.
Only when I hear of marinated mutton chops, does it leave my mouth watering :)
Marinating is a method that not only helps to soften the meat, but also gives it flavor, by using and combining sauces, vegetables and spices.
It will reveal a very successful marinade recipe that I use quite often)
For starters, DO NOT wash the meat. Gently remove the blood with a napkin, if necessary. If washed, much of the meat's flavor is lost. Portion the chops individually, then thoroughly clean the bone of each piece of fat and skin (DO NOT debone, keep the chops with the bone!).
Peel the onion and garlic and cut it into juliennes.
Wash the orange and squeeze.
Mix red wine, pomegranate essence, balsamic vinegar, oil, orange juice, salt, pepper, onion, garlic and thyme peeled. Then add the mutton chops in the above composition, baptized marinated), in a bowl covered with foil to keep it fresh or aluminum, or in a plastic container with a lid and keep in the refrigerator for 24 hours.
After 24 hours, place the chops nicely arranged in an oven tray, together with the composition in which it was marinated, in the oven heated to 180 ° C, for about 20 minutes. this depends on how we prefer the mutton chop, more bloody, medium or well done.
Baked mutton chops can be served with rice garnish, baked potatoes and baked vegetables, grilled or sauteed.
Mix the yolks with half the amount of sugar until you get a cream. Then add the butter, milk, oil, orange peel, vanilla essence and baking soda. Ammonium quenched in a tablespoon of vinegar. Knead well. spread a sheet of dough, not very thick and cut circles with which then fill the basket shapes.
Beat the egg whites with the rest of the sugar. When they have hardened, add the walnuts, cocoa and vanilla essence. Put them in a bag that is cut at one corner.
In the forms covered with dough, put a teaspoon of jam and put the meringue mixture on top (with the help of the bag).
Preheat the oven. Bake on the right heat for 20-25 minutes.
Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a
We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons
1. Cut a quarter of an orange and set aside. The remaining part and the second orange are peeled and the film is white. Cut into slices about half an inch.
2. The chicken dries well (it can be wiped with napkins or paper towels) and covered on all sides with oil, masked salt, red and black pepper.
3. Preheat the oven to 200 degrees. Place the orange slices in a layer on the bottom of a deep tray or baking dish. Over the oranges, with the chest down, place the chicken. Put in rolls for 40 min.
4. From the remaining quarter of the orange, squeeze the juice in a deep bowl. If the orange is quite soft then it can be squeezed even by hand, then the seeds are removed.
5. The ginger is cleaned and grated. Mix the orange juice with the ginger, with four tablespoons of honey and add spices to taste & ndash you can add a pinch of red and black pepper. Interfere.
6. Remove the chicken from the roll, carefully turn it upside down and grease well with the mixture of ginger and orange. The easiest way to do this with a special cooking brush.
7. Put the tray with the chicken in the roll again and bake for about an hour, periodically pouring the juice from the tray over the chicken. under it the flesh.
8. The ready-made chicken with a red crust can be placed on the whole table, it needs a little cooling, to be divided into portions and to be served together with ripe oranges, pouring the juice from the tray on top.
"Baked chicken with crispy crust, imbir and oranges" - the name itself involuntarily awakens the appetite, but what tasty surprise awaits us when we actually see this culinary masterpiece and feel the aroma of cooked meat ?!
Breads contain: gluten-free oatmeal flour, baking powder, flax flour, orange / mango, coconut oil, optional cinnamon, salt.
I created this recipe with ingredients from Republica Bio because after I first tasted Nairn & # 8217s breads and put pictures with them, some people expressed concern about the palm oil in them, others said that they do not tolerate them and the third part that they do not find them in the city. I was part of the 4th category, those who consume them with pleasure and especially in moderation.
I experimented with two recipes in which I changed only 2 ingredients but the taste and texture are very different, see which one you like.
What's different from Nairn's standard ingredients?
The children liked the mango ones more, they are crispier and I like both.
I leave you with the recipes that you can customize according to your preferences, very easily.
I started flavoring the caster sugar. I grated the peel of an orange and scraped the core from half a vanilla stick. I put the caster sugar in a bowl and added the peel and vanilla. It goes very well with lemon peel.
I mixed the sugar by hand to make sure that the vanilla and orange peel were distributed everywhere and did not remain lumpy. The sugar obtained is slightly orange and a little moist. Very fragrant!
I fried the walnuts in a non-stick pan until they got a little colored. I removed the seeds from the cherries and let them drain in a sieve for 30 minutes & # 8211 so that they do not have excess juice. If you have frozen cherries or seedless compote you have missed this stage.
I chopped the walnuts out of the knife. I didn't want them to be whole or ground. To feel!