4 Columns - DishMagazine

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“Napoleon” cake with custard

Cooking Time: 30 min

European

A very tender and delicious cake recipe. If desired, you can decorate with nuts or fresh berries.

Italian biscotti cookies

Cooking Time: 40 min

Italian

You can choose any nuts and dried fruits, I prefer walnuts, hazelnuts, prunes, dates and dried apricots.

Vegan sour cream with cashews

Cooking Time: 20 min

Sauces

European

Vegan aquafaba mayonnaise

Cooking Time: 3 min

Sauces

European

Aquafaba is water in which chickpeas have been boiled.

Vegan tofu mayonnaise

Cooking Time: 3 min

Sauces

European

Sometimes I additionally add spices ‘Vegetable mixture’

Lean solyanka

Cooking Time: 25 min

Soups

European

Replacements: I often use coconut oil instead of vegetable oil. You can take pickled cucumbers instead of salted ones. I...

Soup with lentils and bulgur

Cooking Time: 20 min

Soups

European

Instead of tomato paste, you can use half a can (200g) of tomatoes in their own juice.

Lean soup with pasta and mushrooms

Cooking Time: 30 min

Soups

Italian

Beijing cabbage can be replaced with kale or spinach.

Tomato cream soup

Cooking Time: 20 min

Soups

Ukrainian

Creamy pumpkin cream soup

Cooking Time: 40 min

Soups

European

For cream soup, you will need 1 kg of pumpkin pulp (bright, juicy, sweet); 1 white onion; fresh ginger roots...

Vegan kharcho

Cooking Time: 20 min

Soups

Georgian

The ingredients are calculated for 2 liters of water. Choose the spices to your taste, I take ‘Spices for barbecue’.

Vegan borscht with beans

Cooking Time: 30 min

Soups

Ukrainian

Vegan okroshka

Cooking Time: 20 min

Soups

European

The ingredients are calculated for a 5-liter pot. Choose greens at your discretion: lettuce, dill, cilantro, green onions, parsley, spinach.

Cheese sticks

Cooking Time: 8 min

Snacks

American

Choose cornflakes without sugar. You can choose the sauce to your taste. We recommend serving nuggets with cranberry sauce.

Chicken nuggets

Cooking Time: 45 min

American

It is better to choose cheese with a small percentage of fat, for example, 15%. Choose corn flakes without sugar. You can choose the sauce to your taste. We recommend...

Cranberry sauce

Cooking Time: 12 min

Sauces

American

Add sugar to taste – focus on the acidity in cranberries and your taste, you can make the sauce more sour or sweeter by adding more sugar.

Previous Entries

247

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

6 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings

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