Spicy baked carrot puree

Spicy baked carrot puree

INGREDIENTS
700-800 g large juicy carrots
100 g butter
2 large onions
4 cloves of garlic
1 tbsp. l sweet ground paprika
1 tsp curry powder
0.3 tsp cinnamon
ground cloves and grated nutmeg on the tip of a knife
salt to taste

STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 200 ° C. Wash the carrots with a brush and, without cutting or peeling anything, wrap individually in foil. Bake in the center of the oven for 45 minutes.
Step 2
In the meantime, peel and chop the onion and garlic arbitrarily. Sauté in 2 tbsp. l butter over medium heat, 7–10 min. Remove from heat, add paprika, curry, cinnamon, cloves and nutmeg. Beat in a mashed dipping blender.
Step 3
Sprinkle baked carrots with cold water and peel. Mash in mashed potatoes. Mix carrot puree with onion and add the remaining butter. Salt. Serve with meatballs and baked meat.

Spicy baked carrot puree
Spicy baked carrot puree

Homemade healthy quince marmalade

Homemade healthy quince marmalade

INGREDIENTS
2 kg quince
sugar
2-3 tbsp lemon juice

STEP-BY-STEP COOKING RECIPE
Step 1
Peel the quince, cut in half and remove the seeds and partitions. Boil water in a saucepan, put the quince and cook until soft. Put the quince in a colander and let the water drain.
Step 2
Weigh the quince and transfer to a food processor, chop in mashed potatoes. Transfer the mashed potatoes to a clean pan and add the same amount of sugar as the weight of the boiled quince.
Step 3
Pour in lemon juice and place the pan on medium heat. Cook mashed potatoes, stirring for about 1.5 hours, until it becomes thick.

Check the readiness: shift a little mashed potatoes on a saucer and swipe it with the handle of a wooden spoon. If a trace of the spoon remains, the mash is ready.
Step 4
Cover the baking sheet with the sides 2-3 cm high with parchment and pour the mashed potatoes, smooth the surface with a spatula. Leave in a cool place for 24 hours to set.
Step 5
The next day, cut the marmalade into cubes and place it on a sheet of parchment at a small distance from each other. Leave for 3 days to dry, periodically turning the marmalade.
Step 6
Sprinkle marmalade with sugar and transfer to a sealed container. Such marmalade is stored for about 6 months.

Homemade healthy quince marmalade
Homemade healthy quince marmalade

Oven-baked chicken tacos

Oven-baked chicken tacos

INGREDIENTS
12–16 Taco Crispy Corn Tortillas
600–700 g chicken breast fillet
450 g grated cheddar cheese
1 can (400 g) sweet corn
1 can (400 g) chopped olives
3 ripe medium tomatoes
2 sweet red peppers
2 sweet red onions
40 g Taco seasoning
corn oil
salad greens for serving

1
Cut the chicken fillet into strips across the fibers, season with Taco seasoning, mix and let it marinate for 10-15 minutes.
2
In the meantime, prepare the vegetables: peel the sweet pepper and cut into medium strips, the tomatoes into cubes, and the peeled onions into half rings 5 ​​mm wide. Throw the olives and corn separately into a colander.
3
Heat oil in a large frying pan, fry the chicken over medium heat, 5-7 minutes. Add pepper and onion, fry, often stirring, 3 minutes. Add corn and about 100 g of water, simmer for 3 minutes. Remove from heat.
4
Preheat the oven to 150 ° C. Place the tacos on the baking sheet and place in the oven for 3-5 minutes.
5
Fill each taco with a filling of chicken and vegetables. Put lettuce, tomatoes, olives and grated cheese on top. Serve immediately.

Oven-baked chicken tacos
Oven-baked chicken tacos

Crispy vegan brussels sprouts

Crispy vegan brussels sprouts

Ingredients:
680 gr brussels sprouts
4 cloves of garlic
A handful of fresh sage leaves
2 tbsp olive oil
Salt and black pepper to taste

Cooking:
Cut the brussels sprouts in half.
Boil it for 6 minutes.
Heat oil in a pan over medium heat. Add the sage and sauté for 2-3 minutes, then add the garlic and cook another 1 minute.
Add Brussels sprouts immediately and cook, stirring constantly, for 3-4 minutes.
Stir the cabbage constantly, otherwise it will stick to the pan and burn quickly.
Season with salt and black pepper.

Crispy vegan brussels sprouts
Crispy vegan brussels sprouts

Homemade chocolate-orange mousse without baking

Homemade chocolate-orange mousse without baking

INGREDIENTS
dark chocolate — 200 g
butter — 1 tbsp
sugar — 2 tbsp.
chopped zest 1 orange
orange juice — 1 tbsp.
orange liquor — 2 tbsp.
large eggs — 4 pcs.

STEP-BY-STEP COOKING RECIPE
Step 1
Put butter, sugar and chocolate broken into pieces into a refractory bowl, add 4 tbsp. l cold water. Place a bowl over a pot of boiling water and cook, stirring, until the chocolate mass becomes homogeneous. Allow to cool slightly. Pour in the liquor.
Step 2
Separate the yolks from the proteins. In yolks add two-thirds of orange zest and orange juice. Stir in the chocolate mass.
Step 3
Beat the whites in a strong foam and in small portions, continuously stirring, add to the chocolate mass. Arrange the mass in molds and refrigerate for 1 hour. Sprinkle with the remaining zest before serving.

Homemade chocolate-orange mousse without baking
Homemade chocolate-orange mousse without baking

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