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Rooted in the tray

Rooted in the tray


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An autumn recipe, full of color and flavor, which I found on Laura Laurentiu's blog, and which I adapted a bit, because no ... I couldn't help but put my fingers in it: P

  • 5 red beets a fist
  • 5 medium red potatoes
  • 4 thick carrots
  • 2 thicker parsnips
  • 1 kg pumpkin pie
  • 1 large red onion
  • 3 teaspoons thyme
  • 2 teaspoons rosemary
  • 3 cloves of garlic
  • 6 tablespoons oil
  • salt pepper
  • 2-3 tablespoons balsamic vinegar
  • 2-3 tablespoons honey

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Roots in the tray:

We clean all the vegetables well. We cut the onion into scales, and we cut the rest of the vegetables into large cubes of about 2 cm. Crush the garlic well and rub it with 2 tablespoons of oil and a little salt.

Put all the vegetables in a large bowl, pour the oil, garlic, rosemary, thyme, salt and pepper and mix well to combine the flavors.

Put in a high yena tray and put in the oven covered with aluminum foil for about 1 hour. Remove the tray from the oven, carefully remove the foil, sprinkle the vegetables with the 3 tablespoons of vinegar and drain the apple. Mix lightly to grease well with honey and bake for another 5-10 minutes. Serve as such or next to a good steak.

Good appetite!


Roots in the tray - Recipes

Ingredient:

  • For 3 servings:
  • 660 g pork tenderloin
  • 1 red onion
  • 100 g of tomato sauce
  • 150 g chicken broth
  • 3 g thyme
  • 3 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  • 800 g mix of root vegetables: carrot, celery, parsnip, beets

The first step in preparing the recipe for grilled pork tenderloin with roots is to heat the oven to 220 С.

Cut the onion in half. Mix with the chopped vegetables and transfer to the pan.

Sprinkle with balsamic vinegar and olive oil. Add salt and pepper.

Bake for about 25 minutes, reduce the temperature to 190 С, add the tomato sauce and chicken broth and bake for another 10-15 minutes.

Remove the meat beforehand for 30 minutes at room temperature.

Heat the grill to maximum temperature or the grill pan over high heat until smoke starts to come out.

Preheat the oven to 200 С.

Cut the fillet into 4 thick pieces. Grease with olive oil and sprinkle with salt. Fry the meat on both sides for 2 minutes (for each side).

After removing the meat from the heat, season with pepper and thyme, transfer to the pan over the vegetables and place in the oven for 3-7 minutes, depending on your preference.

* Mix of peeled roots and cut into large cubes & # 8211 800 g & # 8211 celery, parsnips, carrots, beets.

The recipe is suitable when you have pork and vegetables of your choice in your personalized diet.

If your answer is yes, we are glad you found us! Our mission is to help you gain and maintain the perfect weight, feeding you in a healthy way. This is entirely possible with the help of a diet designed especially for you. We hope we find it useful.


Baked fish & # 8211 salmon in baked herb crust

Ingredients

  • A large salmon fillet
  • Mix of dried herbs
  • Coarse sea salt
  • Pepper.

Method of preparation

The salmon fillet is washed and salted on all sides. Put the dried herbs and pepper on a plate, and pass the fish through this mixture on both sides until it forms a thicker crust. Put the fish in a pan and put it in the oven for 10-15 minutes at 250 degrees C. It is important that the fish stays soft and pink in the middle, and on top to catch the crust.

The salmon fillet recipe can be served with any vegetable you prefer. You can add green beans to the oven, potatoes, a puree or a salad of vegetables.

Find out which is the easiest recipe Meatball soup.

Baked salmon in herb crust

Ecler at the tray, a very tasty and fragrant dessert

Over the vanilla cream I put natural whipped cream well with a little sugar to taste. It is very important that the whipped cream is very cold and beat at high speed. Be careful not to beat it too much because it separates and turns into butter and whey. Optionally you can put over the ecler cake and a little chocolate sauce. You can make the chocolate sauce from 60g of dark chocolate and 100ml of sour cream. Put them on the fire until the chocolate is melted and the sauce is ready. You can simply put melted chocolate, but it will harden in the refrigerator and become brittle. Of course it works very well and a caramel sauce or even a fruit sauce, such as strawberry or raspberry.

After you have finished assembling the ecler cake, put it in the fridge for 2-3 hours or preferably overnight. The cream and whipped cream will harden and the top will soften. Because it is the fruit season, you can also put strawberries, raspberries, cherries or any other red fruits in your vanilla cream. Bananas do just as well. After sitting in the fridge, all you have to do is slice the cake and serve it. You can cut it into cubes or slices. It is so good that you will hardly get tired of it. It is to the liking of the whole family and the good part is that you can customize it very easily. If you liked this recipe, I recommend it cake in egypt, another wonder with vanilla, walnuts and whipped cream.


  • 2 carrots
  • 2 pieces of parsnips
  • 2 parsley roots
  • 3-4 hot red peppers
  • 1 bunch of basil
  • 4 cloves of garlic
  • 1 dill bunch
  • 1 bunch of thyme
  • 1 bunch of parsley

Method of preparation

  1. Peel the carrot, parsnip, parsley root, garlic and pepper and put them in the food processor.
  2. Finely chop all the vegetables.
  3. Finely chop the greens and mix it with the chopped vegetable mix.
  4. Place the mixture in a tray in the dehydrator and leave them for 5-6 hours.
  5. If you do not have a dehydrator, place the vegetables in an oven tray. Let the heat simmer and stir in the vegetables from time to time, and after about 1 hour and a half, remove the vegetables and leave them to cool.
  6. Regardless of whether you use the dehydrator or the oven, then leave the vegetable mix to dry for another 1-2 days.

The spice or vegeta mix, as many of us call it, can be used immediately, but can also be stored for months in glass jars or paper bags.


"Three glasses" cake. Just mix everything and put the tray in the oven!

It is easy to prepare and very tasty. The necessary ingredients are always in the fridge. The cake tops are moist and do not require syruping. Be sure to try this wonderful dessert!

-a glass of kefir, yogurt or skim milk (250 ml)

-2 tablespoons cocoa powder (30 g)

-a teaspoon of baking soda

-a teaspoon of lemon juice

-3 tablespoons of refined sunflower oil.

-500 g of fermented cream

-2-3 tablespoons powdered sugar (or to taste)

The volume of the glass used is 250 ml.

We baked the top in a round tray with a diameter of 20 cm.

1. Prepare the dough: mix kefir, yogurt or skim milk with baking soda and lemon juice. Let them interact for a few minutes. The composition obtained must become frothy.

2.Mix the egg, sugar and a pinch of salt in a deep bowl.

3.Add the dairy composition. Stir.

4.Add the sifted flour together with the cocoa powder. Mix very well so that it does not remain lumpy.

5. Add the refined sunflower oil. Stir until smooth.

6. Transfer the dough to the oiled pan. Spread it evenly.

7. Bake the top for 35-40 minutes in the preheated oven to 180 ° C‌. Check that it is ready by the toothpick test.

8. Allow the countertop to cool on the grill, then even out the surface and cut it into 3 equal parts.

9. Prepare the cream: mix the fermented cream with the powdered sugar until it dissolves completely, using the whisk.

10.Crush the walnuts with a knife.

11. Assemble the cake: grease the first countertop with cream and sprinkle with chopped walnuts.

12. Grease the second top with cream and place it with the greased side over the first. Then grease the other side and sprinkle with chopped walnuts.

13. Grease the third top with cream and place it with the greased side over the second.

14. Grease the edges and surface of the cake with cream.

15. Cover its edges with the crumbs resulting from grinding the pieces resulting from the uniformity of the worktop surface.


How to prepare

The first step in preparing the steak is to let it reach room temperature after it has been cold overnight. This step is necessary because a piece of cold meat that comes in contact with a heat source will harden and the cooking time will be longer.

The oven is preheated to 180 degrees or at the average level of the gas stoves. You can put the piece of meat on a grill and place it on a tray, or directly in the pan, but taking care to bake evenly. If you choose to put the meat on the grill, don't forget to add a little water to the tray under the grill so that it doesn't burn when the fat drains out.

The steak should be checked after 50 minutes in the oven and turned on the other side to cook evenly. If the water in the pan has run out, then add more. Check the steak again after 40 minutes. If the piece of meat is larger, then the cooking time will be longer. If it is ready, you can turn it over again to brown your face for ten minutes.

After removing the lamb steak from the oven, let it sit for at least a quarter of an hour, while it is covered with aluminum foil. The meat will gather its flavors and will freeze. Next to the steak you can serve potato garnish and lettuce.


How do you cook mutton steak in the oven?

  • Because the sheep is a rather sticky meat, we will prepare a sauce to marinate it beforehand. Grate the carrot and parsley root and chop the onion. Boil in a liter of water with thyme and peppercorns for 45 minutes.
  • When the vegetables cool, add the wine, crushed garlic, vinegar and salt to the water.
    This composition is poured over the sheep meat and left to cool for at least 6 hours. It is good that the meat is turned every hour.
  • Now put it in a tray in which you put salt and 6 tablespoons of water. Grease the meat with a little olive oil. Over the pours and the sauce in which he marinated. Leave it in the oven on high heat for 20 minutes and then leave it on low heat for about 2 hours. Make sure that from time to time you turn the meat over and sprinkle it with the sauce from the tray.

What could be tastier than a sheep steak marinade? Try it yourself and you will have a tender and fragrant dish on the Easter table!


Ingredient: 5 slices of pork chop, a clove of garlic, 150 ml chicken soup, 100 ml dry white wine, a bay leaf, 1 thread dried thyme, two tablespoons oil, salt, pepper, paprika

Preparation: preheat to 220 degrees. Prepare a tray in which the slices of meat take place in a single layer. Peel the garlic cloves from the head and clean the outer layers, but leave them in the shell. Flatten with a knife. The meat slices are seasoned with salt, ground pepper and paprika on both sides. Heat the oil in a large pan and fry the garlic cloves for 1 minute, until golden brown, then remove from the pan. Fry the meat in a pan on both sides (about 2 minutes on each side). Remove the meat from the pan. Add the wine to the pan together with the bay leaf and thyme and simmer for 2-3 minutes. Add the chicken broth and simmer until reduced by half (3-5 minutes). Place the browned meat in the pan, sprinkle the garlic between the chops, then pour the wine sauce. Place the tray in the oven for 15 minutes.


Root chips with avocado sauce

Preheat the oven to 180 degrees Celsius, on the "ventilation" function or the gas oven to three quarters of the power.

Clean and slice the vegetables into thin slices with a knife or kitchen mandolin. Place the sliced ​​vegetables in a tray with baking paper and then sprinkle olive oil on top. Season the vegetables with oregano, granulated garlic, curry and smoked paprika, then season with freshly ground salt and pepper.

Put the tray in the preheated oven and cook for 18-20 minutes, until the vegetables become crispy.

Meanwhile, chop the green onion and sprinkle it over the peeled and diced avocado seasoned with freshly ground pepper and salt, with the lemon / lime juice and a little fresh, finely chopped coriander. Stir gently and the avocado sauce is ready!

Remove the vegetables from the oven and serve hot or cold with the avocado sauce as a dip.


Video: Alice Merton - No Roots


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