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Baked rabbit with valerian salad

Baked rabbit with valerian salad


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I washed and cleaned the bunny very well.

I portioned the rabbit and put it in water with vinegar in the evening until morning.

Rabbit meat is slightly sweet and that is why this stage is needed.

The next day, I drained the meat and put it in the Greek clay pot.

Add the rest of the ingredients over the meat and mix well.

Pour a glass of water over it.

Put the lid on the pot and put it in the oven for two hours.

After two hours, remove the lid and leave for another 30 minutes, until the meat begins to brown.

I, at this stage, added the capers and tomatoes, wanting to get a balanced taste (the meat seemed too sweet).

Serve the rabbit steak decorated with greens and with your favorite garnish or salad.

We served next to rabbit, salad with valerian leaves and red radishes.

Good appetite !!!!


Dressing yogurt with garlic and lemon & # 8211 sauce recipe for lettuce, arugula or valerianella

Dressing yogurt with garlic and lemon & # 8211 sauce recipe for lettuce, arugula or valerianella. How to make a creamy and flavorful salad dressing? Salad recipes. Dressing and sauce recipes.

I often make salads and I like to vary the sauces just so as not to create monotony. Likewise, the leaves that make up the salad can be combined: classic or created lettuce, baby spinach leaves, valerianella (not valerian because it is a completely different plant for medicinal use), romaine (roman) salad or arugula. All this can be eaten as such, along with slices of fresh bread (especially with crispy baguette & # 8211 see the recipe here) or be served with steaks.

One of the simplest dressings is yogurt with garlic and lemon and I didn't think I would have to write his recipe. But as we kept receiving questions from readers, this moment came and we decided to write the recipe.


Potatoes on the bed of onions, baked & # 8211 a very economical treat!

Today we present to you, dear lover of delicious dishes, a good recipe for baked potatoes. From the minimum ingredients you will get some amazingly flavorful, tasty and appetizing potatoes. The recipe is interesting and even original, but very simple & # 8211 the potatoes are baked on the onion bed. Appetizers, browns and delicious potatoes will whet your appetite immediately. Serve with fried meat, grilled vegetables or pickles. Prepare, test and enjoy appetizing delicacies, which are very easy to prepare.

INGREDIENTS

& # 8211 2-3 tablespoons vegetable oil

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Wash the potatoes very well. Whisk them, using a paper towel, then cut them into rounds. If desired, you can peel the potatoes, but it is not necessary.

2. Place the potato slices in a bowl. Sprinkle the potatoes with Provence herbs and salt to taste, then pour 2-3 tablespoons of vegetable oil. Mix the potatoes well.

3. Peel the onion, wash it and cut it into slices. Arrange the onion slices in a baking tray lined with paper. Sprinkle a little onion with vegetable oil.

4. Arrange the potato slices on top of the onion.

5. Place the tray in the preheated oven at 180 ° C for about 45-55 minutes. Baking time depends on each oven. It is very tasty and appetizing. By adding a lot of onions you will get a dish with a very different taste.


Recipes

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Eggplant salad with yogurt and garlic:

  • 3-4 eggplants
  • 100-150 g of fatty yogurt 3.5
  • 4-5 cloves of garlic
  • a little green parsley
  • salt, olive oil

Bake the eggplant on the grill or in the oven as you prefer. Allow, possibly in a large strainer, to cool and drain the bitter liquid. Peel a squash, grate it and squeeze the juice. We clean the garlic, crush it with the press and put it over the eggplant together with the fatty yogurt. The amount of garlic can be smaller or larger as everyone prefers. Add salt to taste and 2-3 tablespoons of olive oil. Levant usually uses olive oil more abundantly, but even here, we can adjust the amount according to our own assessment.

Homogenize the salad well and at the end garnish with some fresh parsley and possibly with a little more olive oil (quality, not cakes) on top. If you are wondering what is seen in the photos as orange over the salad, I tell you it is turmeric. This is my pleasure, using this spice on many other occasions. An eggplant salad with yogurt and garlic very simple and easy to prepare! Try it, to go beyond the framework of our eggplant salad and, who knows, maybe you will even like it!


Marinated mackerel salad (Russian recipe)

Maybe the simplest recipe I write on the blog!
Even simpler than the omelet recipe!
I only write it because, it is not in the portfolio of Romanian products, but is part of the recipe book of Russian products.
And we make such dishes especially for the holidays! Because they are special!

Ingredient:
2 marinated asparagus (be careful. NOT smoked!) *)
5-6 green onions
2 tablespoons olive oil

Preparation:
Finely chop the green onion.

The marinated mackerel is gutted and its head is cut off.

Thread the mackerel, and each fillet undergoes a deburring process. You can do it with a light but firm movement and take the mackerel skin by hand! It's really incredibly easy!

For a more enjoyable salad, remove the bones you find in the fish. But it is not mandatory, because the already marinated bones of the mackerel are soft and can be easily removed during chewing.
Then cut the mackerel fillets into strips no larger than 1 cm thick. In the bowl in which you want to mount the salad, put a layer of onion on its bottom, then add the chopped mackerel. Sprinkle with olive oil.

Leave in the fridge for at least 2 hours before serving to blend the flavors.

Do not add salt! The mackerel is quite salty! And about pepper, I can't tell you anything, because I've never used pepper in this dish.

Marinated mackerel salad. Done!

_______________________________________________________________________
*) Marinated mackerel, I buy it from & # 8221Gorbaciov & # 8221 Square in Ploiești. Named like this (the market), because here, our brave Moldovans from across the Prut, bring a lot of things that you can't find here.
This marinated mackerel, SILIOTKA - in Russian & # 8211 is part of the category of products not found in Romanian stores or supermarkets! Really!


Baked salmon with beetroot salad

Dwarf pesticide. Another combination of the rotation diet. If a success. Also on day 3 with the rabbit rabbit for lunch, fish for dinner. Next to the fish and salad, a puree or a pilaf goes for minutes, each as he wishes. The dwarf ate them simple and looked hot, he likes both, and in this combination they were really good.

1 piece of salmon fillets, between 100-150 gr

mustard grains crushed in mortar & # 8211 as it catches between two fingers

oregano & # 8211 catches between two fingers

salt to taste / preferences / not at all

beets & # 8211 I had 2 smaller pieces

oil- for greased fish and beets

Optional: lemon juice

I thawed and washed the fish well with salt, mustard seeds and oregano. I greased it with oil and put it in baking paper. Optionally a spoonful of lemon or water. I put the fish in the oven over medium heat (about 180 degrees) for 20-30 minutes. The dwarf likes it drier, but in 20 minutes it should be ready.

I washed the beets and gave them oil. When it happens to have larger beets, cut it into 2 or 4 as appropriate and receive the same treatment. I wrap it in baking paper and put it in the oven with the fish. Obviously it gets harder. After removing the fish, heat the oven (approx. 200 degrees). The beets are ready when the toothpick can pierce it. Then I cleaned it and put it on the small grater. Iasari, optional salt and vinegar. The dwarf eats it for nothing.


Blog with salt and pepper

Rabbit meat is dietary, we all know that. But do we know that it is at the top of the list of all the types of meat we usually eat? With the least cholesterol, the least fat and the highest digestibility, it is recommended by dieticians in special diets, in those for weight loss, in those for the elderly and children, in those for heart disease.
And if we found out about the benefits of rabbit meat, what are we waiting for & # 8211 to make a steak!

INGREDIENTS (for 3 people): ESTIMATED TIME & # 8211 1 hour

rabbit meat & # 8211 800 gr
onion & # 8211 2 large
garlic & # 8211 3 puppies
tomatoes & # 8211 1 pc.
oil & # 8211 5 tbsp
rosemary & # 8211 2 twigs
white wine & # 8211 150 ml
salt pepper

We wash the rabbit meat very well and dry it with a kitchen towel. In a deep frying pan (or in a cauldron) heat a few tablespoons of oil and arrange the meat in a layer. Make a medium-high heat and let the meat brown on one side, then turn it on the other.

After it has browned well, lower the heat, put the lid on and let it simmer, stirring periodically. Meanwhile, chop the julienned onions and chop the rosemary needles.

After 15-20 minutes add the onion and rosemary over the meat and continue cooking under the lid. After another 10 minutes we pour the wine, make the fire bigger and let the alcohol evaporate.

Salt, pepper, add diced tomatoes, make a small fire again and put the lid on. In another 10 minutes add the chopped garlic, mix, keep on the fire for another 2-3 minutes and the frying is ready (anyway we control the cooking of the meat with a fork).
We can serve it with polenta and fresh vegetable salad.


Baked lamb pulp recipe

two lamb legs
5-6 cloves of garlic
200 ml of wine
200 ml of water
two tablespoons of olive oil
a teaspoon of grated ginger
a teaspoon of salt
half a teaspoon of ground pepper
a teaspoon of dried ground oregano
a teaspoon of ground dried thyme

  • Preparation for the recipe of lamb legs in the oven
  1. We take the meat out of the freezer the day before. If it is fresh, take it out of the fridge and let it reach room temperature.
  2. Preheat the oven to 160 degrees and prepare a large tray.
  3. We cut the pulp from place to place and insert in the notches made the pieces of garlic peels previously cleaned.
  4. Grease the meat with olive oil
  5. Mix all the spices and sprinkle them over the oiled meat, rubbing lightly to even it out.
  6. Pour the water and wine into the pan and then put the lamb legs.
  7. Cover with aluminum foil and bake for about 2 hours. We check the liquid in the tray from time to time and at half time we remove the foil and turn the thighs on the other side. If somehow the meat is not done and the liquid decreases, add a little more water.
  8. Once the time has elapsed, we prick it lightly with a fork and if it is tender we turn off the oven and we can serve it hot with a salad.
  • Tips & ampTrics

If you have more juice left, do not throw it away. The next day, clean some potatoes (even carrots) and place them in the tray in which you baked the steak, over the remaining liquid. Bake for about 30-40 minutes, until golden brown. Some super tasty and fragrant baked potatoes will come out)


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Video: Making Wild Lettuce Pain Relief Medicine Powder (July 2022).


Comments:

  1. Daibhidh

    It is difficult to say.

  2. Ala'

    You are wrong. Let us try to discuss this.

  3. Gardagor

    My opinion, the question is fully disclosed, the author tried, for which my bow to him!



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