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Beef soup kharcho

Cooking Time: 1 hour 30 min
  • Meat
  • Soups
  • Georgian Georgian
Beef Kharcho Soup is a traditional Georgian dish known for its rich and hearty flavor. It typically includes beef, carrots, onions, garlic, rice, tomato paste,...
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Eggplant sweet pepper stew

Cooking Time: 25 min
  • Salads
  • Georgian Georgian
Eggplant sweet pepper stew (or ajapsandal) is a dish of Caucasian (Georgian, Azerbaijani, Armenian) cuisine, also found in the cuisines of the Turkic peoples. It is usually used as a...
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Quick tom yum soup

Cooking Time: 20 min
  • Seafood
  • Soups
  • Thai Thai
Tom Yum soup is a classic Thai dish known for its spicy, sour, and aromatic flavors. This is a quick and simplified version of the tom yum soup recipe. But...
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Watermelon banana smoothie

Cooking Time: 5 min
  • Drinks
  • European European
Indulge in the refreshing and creamy blend of our Watermelon Banana Smoothie, a perfect harmony of juicy watermelon and sweet banana. This smoothie is not...
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Watermelon peach smoothie

Cooking Time: 5 min
  • Drinks
  • European European
This smoothie is not only a treat for your taste buds but also a nutritional powerhouse, rich in vitamins A and C, which support healthy skin and boost your immune...
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Watermelon smoothie

Cooking Time: 5 min
  • Drinks
  • European European
Watermelon smoothie combines the juicy sweetness of ripe watermelon with the zesty tang of lemon, creating a balanced and refreshing flavor profile. Rich in vitamins A and C, this smoothie...
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Spaghetti with ground beef

Cooking Time: 30 min
  • Main Dishes
  • Meat
  • Italian Italian
For the spaghetti with ground beef (spaghetti bolognese) choose durum wheat pasta. If you want to achieve a more original taste, mix several types of...
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Beef with pumpkin puree

Cooking Time: 25 min
  • Main Dishes
  • Meat
  • European European
For this dish, choose tender and young beef. It is better to marinate beef for a day, then the meat will be well soaked in the marinade, become soft and...
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Quick recipes for every day

Homemade Tartar Sauce PREPARATION 1. In a deep b Homemade Tartar Sauce

PREPARATION

1. In a deep bowl, mix sour cream and homemade mayonnaise.
2. Cut the pickled cucumbers (it’s better to take pickled gherkins) into small cubes. Add to sour cream and mayonnaise.
3. Peel and finely chop the garlic, also add to sour cream and mayonnaise, pepper the sauce to taste and mix well.
4. Leave to stand in the refrigerator for 15 minutes so that all the flavors mix and open.

The sauce is ready!

More recipes you can find here: dishmagazine.com

#mealprep #recipe #sauce #dinner #food
Cruffin WITH DRIED CRANBERRIES, CHERRIES AND RAISI Cruffin
WITH DRIED CRANBERRIES, CHERRIES AND RAISINS

PREPARATION OF RAISINS, DRIED CRANBERRIES AND CHERRIES

1. In a small bowl, soak the raisins, dried cranberries and cherries in rum for at least 1 hour.

THE DOUGH

1. Take a large container, break the eggs into it, add sugar, vanilla and salt, beat well with a whisk until the sugar is almost dissolved.
2. Add 50 ml of melted butter and mix.
3. Add 120 ml of warm milk and 7 grams of dry yeast.
4. Add flour, knead the dough.
5. Cover the dough with cling film and leave to rest for 1 hour. The dough should increase in volume.

PREPARING THE CRUFFIN

1. Roll out the dough to a thickness of 3-4 mm. Evenly grease the dough with soft butter (100 g).
2. Remove raisins, dry cranberries and dry cherries from the rum and dry with a towel.
3. Evenly distribute raisins, dry cranberries and dry cherries over the rolled out dough. You can also add crushed almonds.
4. Roll the dough into a roll and make a cut in the middle along the entire roll.
5. Roll the halves of the roll cut lengthwise into two curls again and place one on top of the other, forming a cruffin.
6. Cover the craffin baking pan with parchment paper and transfer the craffin into it.
7. Cover the cruffin pan with cling film and let rest for 30 minutes.
8. Remove the film and place in a preheated oven at 320°F (160°C). Bake for 40-50 minutes.
9. Check the readiness of the craffin with a toothpick; if it comes out of the craffin dry, the craffin is ready.
10. Let the cruffin cool completely.
11. You can simply brush the top of the cruffin with honey and sprinkle with powdered sugar, but I like to top the cruffin with icing.

MAKING GLAZE FOR CRAFFIN

1. Pour 1.5 teaspoons of gelatin into a bowl, add 2 tablespoons of warm water, mix, wait until the gelatin swells…. https://dishmagazine.com/recipe/cruffin/

More recipes you can find here: dishmagazine.com 
#food #mealprep #recipe #cake
Georgian Khinkali (juicy dumplings recipe) IN A CR 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
Sweet and sour chicken HONG KONG STYLE MARINATE TH Sweet and sour chicken
HONG KONG STYLE
MARINATE THE CHICKEN

1. Cut the chicken fillet into medium pieces.
2. In a separate container, mix 2 tablespoons of soy sauce and 1 teaspoon of honey, mix well.
3. Place the chicken in a container with the marinade, pepper to taste and mix well so that the marinade covers each piece of chicken.
4. Place in the refrigerator for a couple of hours. If there is no time, we can immediately start preparing the dish.
COOKING CHICKEN IN BATTER

1. For the batter, break an egg into a bowl, add salt and pepper. Beat well until smooth.
2. Add 150 ml of water and mix again.
3. Then add flour. Mix thoroughly so that no lumps remain.
4. Heat the vegetable oil for deep frying.
5. Place pieces of chicken fillet in batter, then deep fry, fry for 3-4 minutes until golden brown.
6. Remove the fried chicken and place it on a paper towel to remove excess fat
PREPARING SWEET AND SOUR SAUCE

1. For the sauce, combine honey, 180 ml of water, wine vinegar, ketchup, starch and salt (a pinch). Mix everything until smooth.
2. Pour the sauce into a frying pan and stir constantly over medium heat, cook for 2-3 minutes until thickened.
3. Then add the battered chicken to the sauce. Stir until each piece is coated with the sauce and turn off the heat.
4. Place the chicken in sweet and sour sauce on portion plates and sprinkle with sesame seeds and chopped green onions.

Bon appetit!
#chicken #recipe #dinner #meal #mealprep #food #foodie
Dorado fillet WITH PUMPKIN PUREE AND GREENS Easy Dorado fillet
WITH PUMPKIN PUREE AND GREENS

Easy and very tasty dish fried dorado fillet.
The main thing in this recipe is not to overcook the fish, dorado fillet should be fried for no more than a minute on each side.
I serve this dish with pumpkin puree, you can find the recipe here: https://dishmagazine.com/recipe/pumpkin-puree/

PREPARATION

1. Rinse and dry with a paper towel fillet Drado. Pepper and salt the fish.
2. Pour olive oil into the pan, add several twigs of thyme to it.
3. When the oil in a pan heats up, put the drado fillet into it.
4. Fry the fish one minute on each side.
5. Frying fish, before serving, can be slightly sprinkled with lemon juice. You can serve a dorado fillet with rice and salad. I like a combination of fish, pumpkin puree and fresh arugula, sprinkled with olive oil and lemon juice.

Bon appetit!

#food #meal #mealprep #mealprepideas  #dinner #fish #dorado #recipe
Salmon and avocado caesar salad 1. Wash and shak Salmon and avocado caesar salad 

1. Wash and shake off excess water from the lettuce leaves, tear it into large pieces with your hands, and put it in a salad bowl.
2. Cut cherry tomatoes in half and add to the salad bowl.
3. Peel the avocado and cut into medium-sized pieces, also add to the salad bowl.
4. Cut the lightly salted salmon into strips and place in a salad bowl.

PREPARING CAESAR SAUCE

1. Mix egg yolk, olive oil, Dijon mustard, garlic, balsamic vinegar, lemon juice, Worcestershire sauce and sugar in a separate container.
2. Mix all ingredients well until smooth.

SALAD PREPARATION

1. Add the prepared Caesar dressing to the salad bowl and mix all the ingredients.
2. Place the salad on a serving plate and sprinkle with grated Parmesan.

More recipes here: dishmagazine.com

#food #mealprep #dinner #salade #caesarsalad #salmon #recipe
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Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
8 months ago
Dish Magazine

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 #dumplingsImage attachmentImage attachment+2Image attachment
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