Roast duck with orange marmalade

Roast duck with orange marmalade

INGREDIENTS
salt
orange
3 tbsp marmalade
5 tbsp whiskey
1 gutted duck weighing 2 kg
6 tbsp marmalade

STEP-BY-STEP COOKING RECIPE
Grease a baking tray with oil, put the duck on it. Preheat the oven to 190˚С. In oranges, trim the peel along with the outer membranes, cut out the pulp and set aside.
Squeeze juice from the remaining oranges, 2 tbsp. l. save, and the rest rub the skin of the duck well so that it is saturated with juice.
Rub the duck with salt and pepper.
Season half of the deferred orange pulp, stuff the belly of the duck. Place the duck in a preheated oven for 1.5-2 hours. For 15 minutes. until the end, remove the duck from the oven, coat with 3 tbsp. l. marmalade, and then continue to bake until a delicious golden brown crust forms.
For the sauce, collect 3-4 tbsp from the baking sheet. l. melted duck fat, mix it with marmalade and whiskey, warm until the marmalade dissolves, dilute with the remaining juice and pour the remaining orange pulp.
Garnish the duck with thin orange slices and watercress leaves. Serve with fried potatoes and green vegetables.

Spicy vegetable spaghetti

Spicy vegetable spaghetti

Vegetables
Eggplant (medium size) — 1 piece
Zucchini (or zucchini, the same size as the eggplant) — 1 pc
Sweet pepper (you can take a couple of different colors for beauty) — 1 pc
Garlic — 1 tooth
Salt — 1/2 tsp
Vegetable oil — 3 tbsp.
Refueling
Lemon — 1/2 pc
Soy sauce — 1 tablespoon
Olive oil — 2 tablespoons
Walnuts (quantity equal to 3-4 whole nuts) — 1 handful
Greens (parsley, cilantro, basil (optional or all together)) — 1/4 bunch
Parmesan (or any other hard cheese) — 1 tsp.
Garlic — 1 tooth
Adjika — 1/2 tsp
Dried tomatoes (or if there are sun-dried tomatoes in oil) — 1/2 tsp.
Cooking time: 30 minutes
Servings: 3

Recipe:
Use eggplant, zucchini, or zucchini of about the same size. Paprika can be taken in two colors for beauty. You can also take a large red onion or leek (I didn’t have it this time).
Cut vegetables into slices and then lengthwise into strips. Paprika and onions (if any) in thin rings, leeks in strips along.
Put everything in a large bowl, season with salt, sprinkle with lemon juice so that the eggplant does not darken, let stand for a couple of minutes while heating the oil in a large thick-walled frying pan.
We throw vegetables into the pan and, stirring occasionally, fry until they stop being straight and begin to bend.

If there is no large frying pan, then you can fry in portions, spreading the finished vegetables on a paper napkin, which glass is excess oil.
In principle, those who do not like spicy and spicy can stop. When the vegetables are ready, sprinkle them with herbs and squeeze out the garlic. So much for the side dish.
And for the spicy lovers we continue.
While the vegetables are fried, squeeze out the juice of half a lemon, 3-4 tablespoons of soy sauce, half a teaspoon of adjika (without tomatoes) or something spicy into a large bowl, crush walnuts, chop the herbs, squeeze the garlic.

Top up with olive oil. Add chopped dried tomatoes or you can use sun-dried tomatoes with oil (then you don’t need to add oil). Sprinkle in Parmesan.
Stir and leave until vegetables are cooked through.
If oil was added to the dressing, then the vegetables can first be turned onto paper towels, and if they were not added, then we tip the vegetables directly from the pan into a bowl with dressing and mix thoroughly with two forks (another similarity to spaghetti).
Done!

Three original gourmet breakfast recipes

Three original gourmet breakfast recipes

Oatmeal? Boring, but useful and simple. The secret to turning ordinary porridge into an exquisite dish is simple: apple-honey topping. Cook the usual serving of cereal in milk or water. Lightly fry the apple pieces in a dry frying pan (preferably hard fruits) and pour into a plate. Then dissolve a couple of tablespoons of honey in a skillet, add a spoonful of butter, cinnamon and nutmeg to taste. Return the apple slices to the honey caramel and simmer for a couple more minutes. Pour the porridge with the finished topping.

Shakshuka is an Israeli dish that is perfect for those who like to refuel thoroughly. The modified morning version of the omelet with seasonings is as easy as shelling pears: In a greased frying pan, throw some seasonings to taste — cumin, hot peppers, basil, thyme. Season with spices, add fresh tomatoes and simmer for 5 to 7 minutes. Season with salt, add a pinch of sugar, stir the sauce. Transfer the sauce to a baking sheet, make a few indentations, beat the eggs into them, salt again and bake until tender. Sprinkle the shakshuka with herbs and grated cheese.

Fish frittata is a light but satisfying breakfast. Sauté a few tablespoons of canned tuna with a little chopped red onion. Separate the whites from three chicken eggs, beat them with salt, add chopped young asparagus, tomatoes (or cherry tomatoes), green onions. Pour the protein-vegetable mixture over the fish in a baking sheet and bake for about a quarter of an hour. Garnish with herbs, cheese and bell pepper slices before serving.

Couscous with baked vegetables, chickpeas, almonds and raisins

Couscous with baked vegetables, chickpeas, almonds and raisins

INGREDIENTS
1 glass of couscous
300 ml chicken or vegetable broth
1 cup canned chickpeas
1 medium carrot
1 red bell pepper
1 medium red onion
1/4 cup almonds
1/4 cup dark raisins
5 sprigs of cilantro
1 tbsp. l. olive oil
salt

For refueling:
3 tbsp olive oil
2 tbsp lemon juice
1 clove of garlic
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
salt
freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Place the almonds in a saucepan, cover with boiling water and put on fire, 3 minutes. Then pour over with cold water and remove the skin. Heat a dry skillet over medium heat and toast the almonds until golden brown, transfer the nuts to a plate.
Step 2
Peel the onion and cut into feathers. Remove seeds and stalk from sweet peppers, cut into medium cubes. Peel the carrots and cut into cubes. Preheat oven to 230 ° C.

Line a baking sheet with parchment. Place the carrots, onions and bell peppers on a baking sheet, drizzle with olive oil and bake in the oven for 20 minutes.
Step 3
In a screw-top jar, mix 3 tbsp. l. olive oil, lemon juice, garlic, cumin, coriander and cinnamon, salt, pepper and shake the jar well.
Step 4
In a bowl, combine the couscous and raisins, add a little salt and pour over the boiling broth. Cover and let sit for 5 minutes.
Step 5
Combine couscous with vegetables, add chickpeas, almonds and finely chopped cilantro. Drizzle the dressing over the couscous and stir again.

Couscous with baked vegetables, chickpeas, almonds and raisins
Couscous with baked vegetables, chickpeas, almonds and raisins

French turkey pie

French turkey pie

INGREDIENTS
Turkey thigh 1 pc.
Shortcrust pastry 0.5 kg
Leek 1 pc.
Broccoli 200 g
Eggs 2 pcs.
Milk (3.2%) 125 ml
Suluguni cheese 150 g
Oil 40 ml
Ground black pepper 3 g
Salt 10 g

French turkey pie: a step by step recipe
Cooking the cake
Roll out the shortcrust pastry into a circle with a diameter of 35 cm, put it into a mold, cut off the edges.
Heat the dough with a fork. Bake under parchment with beans for 15 minutes. at a temperature of 180 ° C.
Cooking the filling
Cut the leeks into half rings, fry in oil until soft, transfer to a bowl.
Remove the skin from the turkey thigh, cut the meat into 2 cm pieces.
We spread the meat in the same pan as the onion, salt, pepper and fry until light color.
Preparing the fill
We mix milk with eggs, salt and pepper.
Cooking a pie
Put the roasted turkey meat, leeks, blanched broccoli and finely grated suluguni cheese on the baked crust.
Pour the milk and egg mixture, bake the quiche for 25 minutes. at a temperature of 180 ° C.

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