Boneless fish in wine

Prepare the fish: season, put in the hot pan with a little butter (about 30 gr), a few pieces of garlic, leave a little, turn on both sides, add the wine, leave for 5 minutes on each side, then remove!

Serve the fish hot!


Rooster with wine

1. Start the day before: pour the red wine into a large bowl, add the chicken and herbs, cover and marinate in the refrigerator for at least 12 hours (or up to 24).

2. The next day, heat the butter in a saucepan over low heat. Add the bacon and fry, stirring often, for 8-10 minutes. Remove the bacon and set aside. Remove the chicken pieces from the bowl, season with a little salt (put the marinade aside). Add the chicken to the pan, skin side down, then fry for a few minutes. Return, leave for a few more minutes, then remove.

3. Add the onion to the pan with a pinch of salt and cook, stirring often. Reduce heat, then add garlic and cook, stirring, for 2-3 minutes. Put the bacon in the pan and the chicken pieces. Remove from the heat, pour the brandy and bake. Once the flames are gone, put the pot on the fire and add the marinade and soup.

4. Boil, then add the mushrooms, cover the pot and simmer for 1 hour and a half, stirring occasionally, until the meat is tender and falls off the bone. If the liquid drops below two thirds, add more soup. When ready, season with spices, then serve with puree.


CULINARY STORIES

I have to try again and again. I kept saying it was too hot for me to hold.
No secrets, but that trick with keeping the jars uncovered, I didn't know!
Beautiful!

I've done them before and they come out very good.
If you don't have a cold cellar where to keep them, just put a few jars, which you keep in the fridge after fermenting. I say it's worth a try.

I put the gogons on this year too !! )

God, what a fright I had. All day long I only thought about the gogons I put on 2 weeks ago, I saw that the water was cloudy and fermented, thinking that it was not normal to be like that, then I read here and it seems to be ok. I'm glad if the pickle came out for the first time. Only good

I also tried this recipe last year and I still have 3 large jars in the pantry. It looks like I've put them on now. The water is fff clear.

Now I tried the relay! I put them in a 30 kg barrel, mixed with cauliflower, carrots, red cabbage, etc. This is the 4th day I've kept them in the kitchen with the lid on. do I have to keep them for 10 days until I take them to the attic to cool off?
Thanks!
Ionut Anghel

You leave them in the kitchen, or in a warmer place, until the fermentation begins. So when you notice that the brine begins to disturb. But now that the weather has warmed up, you will surely be able to put them in the pantry faster. the job !

I made your recipe last year. Compliment! very good, fragrant, and especially the gogonele remained strong until they were finished, that is, somewhere after Easter ... thanks for the recipe!

How good it is for me to read a pickle recipe. Here in France I don't know such a thing! Thank you very much


CAMY KITCHEN

In this recipe I used it as a fish ,, Sea Wolf ,, in Spanish it is called Sea bass, but you can use: Sea bream, Trout even Salmon but to be with skin.
The fish wrapped in salt will take as much salt as necessary during cooking and will remain juicy.

  • 1 fish Sea wolf cleaned of intestines and ears
  • 1 kg thick salt. we need 2 kg of fish. of salt
  • 2 egg whites
  • preparation time: up to 1 kg. fish - the time for cooking in the oven is 25 minutes

METHOD OF PREPARATION:

For starters, mix the salt with the egg whites. After mixing well, put water over the salt, until 1 cm passes. salt level and mix.

Form the salt bed for the fish. With the help of our hands, we take the salt from the water, wait for the water to drain and spread a layer of salt on the tray the length and width of the fish.
We place the fish over the salt layer, then with the help of our hands, we take it in our fists, we wait for the excess water to drain and we cover the fish with salt on the whole surface.

Put in the preheated oven at 200º C and leave the necessary time without opening the oven door.
When the time expired. remove from the oven, leave for 1 minute after it, lightly beat the salt crust at the bottom to crack the salt. We lift the salt lid.

To place it on the plate, immediately remove the skin from the fish and with the help of a spoon, remove the first layer of fish to the spine.
Gently remove the spinal cord, then with the help of a spoon, remove the second layer of fish lightly so as not to reach the skin at the bottom.
Serve hot with salad or potatoes.


Rabbit meat in white wine

Wash the meat well and let it drain on the kitchen napkins. Season with salt, pepper, garlic powder and a little paprika.

Pinch the meat in the pan over high heat with olive oil and brown it on both sides for 5 minutes. Then add over the meat white wine dissolved with sparkling water to cover the meat up to half, leave on the fire approx. 3 minutes and stop.

Transfer everything to the baking tray, add a sprig of thyme and rosemary, bay leaves and peppercorns. Put in a preheated oven at 200C, periodically turning the meat on one side and on the other. Bake approx. 1-2 hours depending on the age of the rabbit.

Try it and you will not regret it! The meat is received very tender and aromatic, it easily detaches from the bone.


& # 8211 2 whole, fresh fish & # 8230 I would opt for trout & # 8230 but if the crisis we find something cheaper :)), preferably without too many bones.
-a lemon
-a spoonful of spices
-2 cubes of butter
-a pepper powder

The fish is cleaned and washed well, it is salted and peppered and each is placed in an aluminum foil.
Put butter and lemon slices inside.
If you also have rosemary, you can add a sprig of rosemary that will give it a special flavor.
Wrap a foil well and put it in the oven until it is ready
It can be served with natural potatoes sprinkled with hot butter and added finely chopped parsley.

Try this video recipe too


CAMY KITCHEN

We use a pan in which we put onion harden in 4 tablespoons of oil for 5 minutes. Incorporate the garlic, tomato paste and mix well until the tomato paste dissolves.
Separately in another pot with a double bottom and higher, put the remaining 4 tablespoons of oil.
When the oil is well heated, add the meat and let it sizzle a little until it turns white.

We put over the meat: hardened onion in which we added the garlic with tomato paste, paprika, marjoram, beef soup, a little red wine, vinegar and salt.
When it boils, add the beans ienibahar.


The juice formed should cover the meat, no more.


Let it simmer for 2 hours. The last 15 minutes of boiling we put the bay leaf, thyme and lemon peel. The meat should boil until the strips open.
Serve hot with slices of dumplings. You can find the recipe for bread loaves on my blog in the category "pizza and bread"


How do we prepare the recipe for fish (crucian) & bdquoprajit & rdquo in the oven, without flour, with a little oil?

You can read further the written recipe or go directly to the video recipe here:

We clean the fish of scales, we eviscerate it, after which we wash it very well.

We make several cuts, on both sides, at a distance of 3-4 millimeters, which reach to the bone, but do not cut the bone. The cuts will make the fish penetrate better, deep.

We will jump the fish on the outside, on one side and on the other, then on the inside. I used about a tablespoon of salt. Add pepper as much as you can with four fingers.

Inside each fish we put a bunch of parsley and sliced ​​garlic.

Place the fish in the pan and sprinkle with oil, no more than three tablespoons.

Put the tray in the oven, at 230 degrees Celsius, fire up and down with ventilation, in the electric ovens. At the gas ovens, turn the heat to maximum and place the tray in the middle.

Baking takes about 1 hour, see when the fish is nicely browned.

You know that word: the Turks fought at our mouths & # 128512

Try the recipe too, everything is made simple, no smoke in the house, very quickly.


Beef with red wine sauce with marrow and brown mushrooms

I try to eat beef as often as I can - I know that doctors have something to say about this too - but it's good… I really have nothing to do.

On the other hand, I have heard that many are afraid of this type of meat, considered hard, "shoe sole", sticky, or other variants in the same register.

Cooking is simple - the steak is cooked only when it reaches / approaches room temperature (remove from the cold an hour before cooking), season simply (olive oil, salt, pepper) and put in a hot pan a few minutes on each side, enough to make a little crust. There are as many options as there are cows in this world, but that's what I did.

For the recipe I needed: a beef steak (T-bone), 250 gr brown mushrooms cut in four, chopped marrow from beef bone, I baked a bone of 10 centimeters at 180 degrees for 15 minutes and I took them out marrow - not the most beautiful view given gives the sauce special notes), 200 ml of red wine, half diced chopped onion, salt, pepper, butter, olive oil, 2 teaspoons sugar.

I mention that I cooked everything in the same pan (except the baked bone) - to keep all the flavors in the sauce.

The first time I sautéed the mushrooms in olive oil with salt and pepper. At the end I added a teaspoon of butter.

I took the seasoned beef (olive oil, salt, pepper) and put it in a very hot pan for 2-3 minutes on each side and let it rest.

I put the red wine in the pan and let the alcohol come out for 2-3 minutes. I put over the chopped onion, sugar, salt, pepper and chopped marrow. I lowered it so that it would bind a little. After I put out the fire I put a teaspoon of butter for the look.

The steak turned out very juicy (medium-rare) and the combination with brown mushrooms and sauce fits perfectly. Even if it is a dish for which you only need a pan (almost), it is pretentious enough to be eaten even at a summer dinner.



200g over file, without bone
5 tablespoons powdered milk
2 dogs of the water
1 egg
A onion small


Let the oven heat up to 180 degrees and place the fish in a greased pie dish.
Mix the powdered milk with the 2 cups of water.
Beat the egg and then add the milk.
Chop the onion and add it to the composition.
Then pour the mixture over the fish and leave it in the oven for 45 minutes or until browned.


Oana Vențel, the sergeant with over 8 million views

"I dreamed of being an officer in the Romanian Army," says the young woman. Until then, she is a star on the Internet as a singer of popular music. Oana Vențel was 16 years old when she came to the show "O vedetă populară", from TVR. She immediately conquered the audience and the jurors with her beauty, her voice and the songs from Transylvania.

Three years later, he has over 8 million views and is a sergeant in the Romanian Army. Respect! Oana Vențel participated in the show made by Iuliana Tudor on TVR, "A popular star". She was 16 years old, very beautiful, gentle, dressed in an impeccable folk costume. It won the hearts of viewers and the appreciation of the jury. She was the first semifinalist of the 2018 season.

"Many times I have believed and still believe that I am an ambitious, very determined person. At the same time, I am a sensitive person who accepts challenges for the first time and always keeps her word. On the other hand, the flaws could be the fact that I am a perfectionist, sometimes excessive.

I don't have much patience and I think this is a professional defect because I have always liked punctuality ", confessed Oana Vențel. Oana Vențel, in military coat and folk costume Oana Vențel fires a machine gun and dreams of becoming an officer in the Romanian Army. However, when he sings, he turns into a sensitive person.

Read the full article written by Marina Dohi in Recipes and celebrities.


Video: ΦΤΙΑΧΝΩ ΚΡΑΣΙ (October 2021).