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Sausages in sauerkraut leaves - step by step recipe New recipes

Sausages in sauerkraut leaves - step by step recipe

Pregatim varza. Se desface in frunze varza, se spala de vreo 2 - 3 ori si se lasa in apa vreo 2 ore sa iasa sarea.Compozitia:1. Orezul il alegem daca e necesar, il spalam in vreo 3 4 ape pana il curatam bine si il lasam la muiat pana terminam de pregatit celelalte ingrediente.2. Morcovul. Il dam prin razatoare.

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Sarmalute (summer) in beef leaves New recipes

Sarmalute (summer) in beef leaves

The meat is given through the mincer. Finely chop the onion and put it to harden. Add loboda, parsley, rice and finely chopped smoked bacon. Leave it until the onion becomes glassy, ​​the loboda and the parsley soften very well. Match salt, pepper and add a little thyme. After it cools, mix it with the meat.

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Sweet and Bubbly Valentine's Day Cocktails New recipes

Sweet and Bubbly Valentine's Day Cocktails

Make it a romantic and bubbly evening with these sweet Valentine’s Day cocktailsShutterstockA signature cocktail is a way to tell your sweetie that you pay attention to the details, like their favorite liquors and wines, and that you care enough to pull together a delicious, made-to-order glass of happiness in the name of your love.

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Rajasthani roast rack of lamb with corn sauce recipe recipe New recipes

Rajasthani roast rack of lamb with corn sauce recipe recipe

RecipesIngredientsMeat and poultryLambCuts of lambRack of lambSearching for the ultimate Christmas party recipe this season? Try spice fused Rajasthani roast rack of lamb with corn sauce, the Cinnamon Kitchen Style. Serve with pilau rice.Recipe by:Greater London, England, UK1 person made thisIngredientsServes: 4 For the sauce80ml ghee or clarified butter8 cloves2 large black cardamom pods1 bayleaf2 onions, peeled and finely chopped1/2 teaspoon ground turmeric1 teaspoon salt1 tablespoon fresh garlic puree100g finely diced lamb trimmings200g corn kernels (tinned or boiled)2 tablespoon natural yoghurt150ml lamb stock or boiling water1 (6cm piece) ginger, peeled and chopped50g fresh coriander, choppedjuice of 1 lemonFor the lamb2 racks lamb, fat trimmed off and halved1 teaspoon salt20ml corn oil1/2 teaspoon red chilli powder1 tablespoon ginger puree1 tablespoon garlic pureeMethodPrep:20min ›Cook:1hr30min ›Extra time:45min resting › Ready in:2hr35minFor the sauce:Heat the ghee or clarified butter in a heavy bottomed pan over a medium heat.

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Chrysanthemums with peach jam and rhubarb New recipes

Chrysanthemums with peach jam and rhubarb

Mix the yeast (I used dry) with a teaspoon of sugar and a little warm milk. Dissolve well and let it rise. Sift the flour into a bowl. Put in the middle the mayo, beaten eggs, the rest of the sugar, the grated lemon and orange peel and the essences. Mix well. Add warm milk and salt powder and knead.

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Unexpected Culinary Diversity in a Southwestern German City New recipes

Unexpected Culinary Diversity in a Southwestern German City

Located between the Rhine and Neckar Rivers in the sunniest part of Germany, Mannheim is one of those cities that many have heard of but few really know, especially in a gastronomic sense. Almost completely destroyed by Allied bombing during World War II, Mannheim has slowly rebuilt itself, adding rich and culturally diverse dining options along the way.

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