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Cottage pie with turkey

Cottage pie with turkey

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Cut the potatoes into cubes and put them in boiling salted water.

Separately in a wok pan, put the finely chopped onion and add the grated carrot. Add olive oil and let it harden until the onion softens, add the meat and spices. We mix the ingredients very well, and when the meat turns white it is quenched with white wine. Add a glass of water and 1 cube of soup or soup if you have made it and let it simmer until the juice decreases, add 2 bay leaves and diced zucchini and crushed garlic.

When the potatoes are ready, drain the water, add the butter, warm milk, grated Parmesan cheese and mix until it becomes a fine paste. In a heat-resistant dish put the meat with the vegetables, and on top put the mashed potatoes with or without a pattern. Put in the oven for about 15 minutes at 200 degrees until the puree is slightly browned.

Serve with pickles

6 delicious recipes with lamb for Easter meal

Eggs are the symbol of fertility and fertility, the presence of painted eggs on the Easter basket is a custom not only in 259. new, but other European countries. As in our country, other Orthodox traditions have a tradition of decorating Easter eggs.

Lamb steak with mint & # 259, Mayiritsa soup, p & acircine Koullourakiak

At Easter, the Greeks roast with lamb steak no matter what corner of the world they are in. Preparations begin in the Great Sea, which paints eggs, without the sweet peaches called tsoureki, flavored with the essence of oranges and a lot of mahlab seeds. St. Lucia cherry fruit) and prepare the special gifts that I give as a gift on Easter day.

The star of Greek meals is, & icircns & # 259, lamb steak, browned & # 259 & icircn oven on low heat, on a bed of aromatic herbs & # 351sline oil. The lamb steak is served with a glass of red wine, mint sauce or fresh salads and a soup of lamb entrails called Mayiritsa.

Cite & # 537te & # 537i

The favorite dish of the Greeks is not the cozonac, but the p & acircinica & icircmplitit & # 259 made with orange juice and sesame seeds. These birds are called Koullourakiak. From the Easter menu of the Greeks there is no lack of the famous baclavale with a lot of walnuts.

Colomba Pasquale & # 351i marinated honey

The Italians stay at home and dine with the family and usually go out for a picnic (Pasquetta) the day after Easter.

The culinary recipe is represented by specific spring vegetables - artichokes, asparagus, green beans, spinach, green salad - red eggs, lamb, traditional sweets.

On the tables of Italians you can also find Easter dishes such as pasta or rice. In the region of Venice, in Easter, there are biscuits. Rasi e bisi (rice with prime peas).

The food that is never missing from the Easter table is roast lamb, cooked according to the traditional recipes of each region. In Rome you will find lamb steak marinated with rosemary and Abbacchio alla scottadito (grilled lamb ribs served with a garnish of potatoes or artichokes).

Tuscan lamb steak is boiled with onions and carrots served with white beans seasoned with sage, rosemary, parsley and parsley. Also in this region on the Easter table are placed lasagna or pâté from poultry liver.

Desserts in Italy also have a special flavor. Chocolate eggs are a favorite of children and always have a surprise in them. Pane di Pasqua is a traditional cake, as well as a delicious Easter cake with raisins and our cake with cocoa nuts. The most famous Easter dessert in Italy is the Colomba Pasquale, a cake with candied orange peel and almonds, baked in the shape of a dove that symbolizes peace.

Cold lamb, omelette, chocolate tarts

In a predominantly Catholic majority, Easter is an important holiday that the French celebrate with great care. The lamb steak is not missing from their tables, whether it is cooked in the oven or in the cold - & ldquoles brochettes d & rsquoagneau & rdquo. Some housewives prepare lamb chops called & ldquonavarin & rdquo.

A special menu is being prepared in the south of France, in the town of Bessi & egraveres, where a giant omelet is baked in the center of the town, made from 4,500 eggs from which it is hatched. # 259 p & acircn & # 259 per 1,000 people. The tradition of this omelette dates back to the time of Napoleon: he stayed overnight in the small town and after tasting the local omelette, he asked people to eat it. He was preparing a similar one for his army the next morning.

Good beer on Easter - the tradition of Easter in Scandinavia

Scandinavian countries have special Easter recipes. The herring is the star of the menu instead of roast lamb or grilled lamb and could not be otherwise in a region surrounded by water. Fresh fish - marinated or smoked - is a delicacy that is not missing from the tables. The dish is served on a fresh bun or with rye bread, potatoes and smeared.

In fact, the traditional dish in Sweden - Jansson & rsquos Temptation & ndash is prepared from potatoes, onions, marinated sardines browned in the oven under a crust of sour cream. A glass of brandy is always available with a specific spirit made from Nordic cereals or potatoes.

In Icircn Norway, the traditional Easter drink is beer called Paskelbrygg. It is a blend of the best local beers that has been around for 30 years and differs from one region to another in the country. Now you can taste all the traditional fairs that are organized around Easter.

Rice pudding with milk and sourdough with sourdough

The Spaniards have a lot of good food for the Easter meal, from special peacocks with various fillings, peacocks to meat dishes. The Spaniards enjoy a Hornazo p & acircine with stuffing of c & acircrna & # 355i, bacon & # 351i boiled egg & # 259 and sweeten with Torrijas & ndash asem & # 259n & # 259toare friganelii & nc egg whipped and fried in olive oil, greased with honey and pressed with a score or sugar or sugar.

Also for Easter, the Spaniards eat Arroz con leche - a pudding of rice with milk, vanilla, scor & # 355i & # 351o & # 259 & # 351 & # 259 orange peel. The main dishes for the Easter meal in Spain are represented by dishes made from fish and vegetables. The soup on the top and the asparagus with mayonnaise and garlic are always part of the Easter menu.

Another tradition says that children carve small figurines carved in chocolate and give gifts to children. The tradition started in the 15th century in Catalonia, and a series of such figurines and scenes sculpted from the sweet desert can be seen at the Chocolate Museum in Barcelona.

Cozonac, pasc & # 259 & # 351i & # 351unc & # 259 & icircn aluat

Like the other Orthodox countries, the Passover is celebrated with great pomp in Russia. In many Slavic countries you will find kinds of food similar to ours, but the Russians, as well as the Slovenes or the Czechs, brought a surprise ingredient to the cake. or pascai. On the streets, the cake is called Kulich. It is baked in round trays and is filled with raisins, candied fruit and nuts. Above it is decorated with a glaze of sugar and has written in Cyrillic letters the message "Christ is risen!"

The Easter of the Russians is as tasty as the one you tasted in Bucovina or Maramure, but it looks different than you expected. It has the shape of a pyramid trunk & # 259 white & # 259. It is usually served with Kulich.

On the tables of the Russians there is a plate with chicken, rice and mushrooms called Kurnik, soups, boron or broths, beet salads. cucumbers and eggs served with horseradish, garlic, mayonnaise and # 259 & # 359i m & # 259rar. Two Russian specialties can be made with the naked eye: baked oven baked dough and draniki dough - potatoes with onions, onions and garlic .

Baked turkey with coriander and green pepper

This cute turkey made New Year's Eve 2012 with us and I said to tan it a bit to be photogenic, so it stayed in the oven for a while to reach this performance of looking so appetizing :)

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Shepherd's Pie Pie

Shepherd's Pie or Shepherd's Pie in English. A slow-cooked vegetable stew, covered with a mashed potato crust.

It is a comforting food, perfect for the cold season. The origin of this recipe is English, and is generally prepared with lamb, sometimes with beef or turkey.

This type of pie has to do with the low blanket of Great Britain. It appeared during the period when potatoes spread to the United Kingdom, being used as a means to satisfy hunger with little money. The potato was a very convenient food for peasants, people who generally lived in cottages in the country, hence the term cottage pie or "cottage".

If you want the potato layer to be even more crunchy, you can draw some patterns on it with a fork. This will increase the area of ​​its surface, and the thinner areas will bake more easily, resulting in a crispier texture.

As with any old, traditional recipe, this one has many variations starting from the original one. For example, if you add breadcrumbs on top of the mashed potato layer, you will get another type of pie called Cumberland.

The cottage pie (or shepherd's pie) is called chopped Parmentier by French, bearing the name of the man who convinced his country to eat potatoes!

According to the Oxford Companion to Food, Scottish history shows that we can even use puff pastry instead of mashed potatoes. Another much-loved variation involves adding a layer of grated cheese on top. By melting, it will result in an extra layer of flavor and texture.

Vegetarian variant

Vegetarians and vegans have also found multiple meatless versions of this pie. They call them, in a rather funny way, sherpherdless feet (“Pie without a shepherd”). It can be prepared by replacing meat with delicious vegetables, but you can't really use anything.

The best results are obtained using more filling vegetables, such as a mixture of mushrooms and peas, but you can also use soy or other meat substitutes, such as lentils.

I must admit that, as delicious as the original recipe is, it is as close to the original taste as the vegetarian version! If you have the impression that a vegetable-based food cannot be full… you will definitely be wrong! Where else do you say it has a divine taste?

Turkey is a very nutritious type of meat and I recommend it instead of chicken. And kids love it. Although turkey is not a dish for special occasions, the stuffed thighs from the second recipe can very well be a holiday dish. And the pie cutlet is ready quickly and preferred by the whole family.

Turkey escalope with vegetables

The turkey breast is cut into medallions and sautéed in olive oil with a little butter and sage leaves. When it has taken on a caramelized color, take it out and put finely chopped onions in the pan, as well as carrots, celery root and celery, crushed garlic and cherry leaves. Saute well and add again a chicken turkey. Add 4-5 cherry tomatoes cut in half, a few kalamata olives and some chopped parsley. Pour a polish of basic chicken or vegetable soup. Let it cook for 5-6 minutes, until the meat is ready, and at the end, when it is put on the plate, sprinkle it with olive oil.

Baked thighs in the oven

The thighs are stuffed with garlic, rosemary or other aromatic herbs and massaged well with olive oil. Leave it overnight or at least a few hours to flavor the meat. It is then boiled until the meat is about half cooked. Remove from the water and rub the thighs with paprika, salt, turmeric, olive oil.

Separately take peeled carrots, peeled celery (but very well washed) cut into large pieces, peeled garlic, sprigs of herbs (rosemary, thyme, sage) and sprinkle with olive oil. Season and place the thighs on top. Bake at 180 o C for about 45 minutes. Cover with foil, reduce the temperature to 160 o C and leave for another hour in the oven.

Five lamb recipes from Nicolai Tand: Lamb roll with spring greens

Mes amis, I offer you a delicious recipe for the Easter meal. A special recipe, for which you will surely get many praises! & # 8221, promises chef Nicolai Tand.

Ingredient: 1 kg lamb leg, vegetables & # 8211 a bunch of green onions and one of green garlic, carrots, asparagus, white radish, onion -, a bunch of thyme and one of parsley, butter, olive oil, salt, pepper.

Method of preparation: for the filling, finely chop the onion, garlic and thyme, mix well with two or three tablespoons of olive oil and season with salt and pepper.

Shape the meat and cut it into slices of the right thickness, as for schnitzels. They are spread on the work table, glued together so that they can be rolled after the mixture of greens is placed on top. Form the rolls (out of a kilogram of meat, two rolls with a diameter of 5-6 cm come out), tie them well so that they do not fall apart (use special string for cooking) and then rub salt and pepper. Bake a little in the pan to brown on all sides, and then put in the preheated oven at 180 ° C and keep for about 50-60 minutes.

Boil the carrots, asparagus and white radish in salted water until they remain al dente, and then take them out in ice water to keep their color.

For the sauce, fry the leftover meat from the shaping, with olive oil, a finely chopped onion, a grated carrot and chopped parsley. For a more intense taste, let it burn a bit. Add half a liter of water, turn the heat to low and simmer for about two to three hours. Strain, let it simmer for about half an hour, then add the sauce left by the meat in the pan in which the rolls were baked and leave it on the fire for a while. At the end, add salt, pepper and a pinch of butter.

When serving, place the sliced ​​rolls on a plate and place the vegetables all around. Pour sauce and sprinkle with coarse salt and ground pepper. Garnish with sprigs of fresh thyme.

Turkey breast in creamy tomato sauce

Prepare this Healthy turkey breast in creamy and delicious tomato sauce at lunch or dinner - not only your stomach will thank you, but your whole body. This recipe contains few calories and is low carb, as it contains only 3 g of carbohydrates per serving.

She is one of my favorite turkey recipes. Turkey breast, like chicken breast, is low in carbohydrates, fats and calories, instead it contains a lot of protein, which makes it a Great ingredient in weight loss and various diets. It fills your stomach without a high calorie intake.

This one dietary food contains an interesting combination of spices such as ginger, cinnamon, black pepper, red paprika and coriander. To improve the tomato sauce, add yogurt with a fat content of at least 3%, otherwise lumps will form. At the end you can add over grated meat and cheese, such as mozzarella.

As a garnish for this turkey dish, I recommend serving rice, quinoa, bulgur or couscous, and if you want the food to contain few carbohydrates, you can prepare a rice with cauliflower that goes perfectly in this recipe.

Mushrooms stuffed with turkey

What if the next time you (more) prepare stuffed mushrooms you would make them with a composition based on minced turkey meat? We used coconut oil which is very suitable for the Paleo diet. In addition, we become more expeditious and fry our hats, we don't put them in the oven anymore. Take a look at the difference.

Peppers stuffed with turkey

Turkey meat is very low in fat, but rich in protein, niacin, tryptophan, vitamin B6, B12, riboflavin, pantothenic acid, zinc, iron, phosphorus and selenium.

To prepare this recipe, you need the following ingredients:

  • 10 colored bell peppers (red, orange, green, yellow) fleshy
  • 1-1.3 kg of minced turkey breast
  • half a cup of rice
  • a large connection with chopped dill
  • a medium-sized onion, finely chopped
  • a liter of thicker tomato juice or 1 kg of highly ripe mashed garden tomatoes
  • a tablespoon of baking soda
  • 2-3 bay leaves
  • salt and pepper.

Peel a squash, grate it and squeeze the juice. Wash and drain.

Mix the minced turkey with the rice, dill and chopped onion. Season with salt and pepper.

The peppers are filled with this composition for about three quarters, put in a pan of tuci, pour water between them and put on the fire to boil for about half an hour, from the moment they boil.

After half an hour, drain the water in which they boiled, keeping a polish.

Pour over the tomato sauce mixed with salt, pepper, baking soda, polish with the water in which they initially boiled and bay leaves.

Place the dish in the preheated oven at 190-200 ° C for about half an hour, or until the peppers are browned.

Serve hot, with a tablespoon of plain yogurt or tomato sauce in which they boiled.

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