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Cuisine: sugar

Lettuce and tomato salad

  • Salads
  • European European
Lettuce and tomato salad is a refreshing and original salad, easy to prepare. You can also add herbs, garlic croutons or cheese to the salad to make the salad more...
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Vegan vegetable stew

  • Main Dishes
  • European European
A wonderful summer dish of stewed vegetables, aromatic and rich in the flavors of seasonal vegetables. I add a little sugar or honey to this dish, then the vegetables acquire...
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Cherry compote (cherry juice)

  • Drinks
  • Ukrainian Ukrainian
Cherry compote is a perfect summer drink, chill it in the fridge or add some ice cubes to the glass before drinking. You can also add black currants, apples or...
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Cranberry cheesecakes

  • Desserts
  • Ukrainian Ukrainian
Soak Cranberries in Liqueur: before adding dried cranberries to the cheesecake batter, soak them in a flavored liqueur or rum. This adds a subtle boozy flavor and plumps up the...
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Bacon ham pizza

  • Pizza
  • Italian Italian
Before adding bacon to the pizza, pre-cook it slightly. This helps render some of the fat and ensures the bacon is crispy after baking on the pizza. Opt for thinly...
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Strawberry cream cheese pie

  • Baking
  • Desserts
  • European European
Strawberry cream cheese pie is the perfect treat for strawberry season. My kids love it! Be sure to refrigerate the pie after cooking so that all the fillings soak in...
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Smashed cucumber salad

  • Salads
  • Chinese Chinese
Indulge in the crisp and refreshing flavors of Smashed Cucumbers, traditional Chinese appetizer, a beloved dish celebrated for its simplicity and vibrant taste. For spiciness you can add 1/2 chili...
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Vegetable salad with arugula

  • Salads
  • European European
Vegetable salad with arugula is a wonderful addition to the main dish. I love eating this salad for breakfast with eggs Benedict and crispy rye croutons fried in a pan...
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Sweet Cottage Cheese Balls

  • Desserts
  • Ukrainian Ukrainian
Nutritious and very tasty dessert. Can be served with cream, chocolate, caramel or jam. Garnish the dish with a mint leaf for a fresh taste.
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Vegetable salad with cherry tomatoes

  • Salads
  • Georgian Georgian
If desired, you can add additional toppings or garnishes to the salad, such as toasted nuts or seeds, fresh herbs like parsley or basil, or croutons for extra crunch.
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Quick recipes for every day

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
Whole roasted chicken in the oven WITH TERIYAKI SA Whole roasted chicken in the oven
WITH TERIYAKI SAUCE

Very juicy and tasty whole baked chicken in the oven, perfect for the holiday table for Thanksgiving, Christmas and New Year.

This dish can be considered low-calorie, prepared without oil.

The beneficial and flavorful properties of the chicken are preserved by baking in foil, and the mixture of seasonings and sauces gives a wonderful aroma and taste.

MARINATE THE CHICKEN

1. Wash and dry the chicken with a paper towel.
2. Thoroughly rub salt and freshly ground black pepper into the chicken carcass (outside and inside), then coat the chicken well with tom yam paste.
3. Wrap it in cling film and put it in the refrigerator to marinate for a day or at least 1 hour.

BAKE CHICKEN IN THE OVEN

1. Take the marinated chicken out of the refrigerator and remove the cling film.
2. Coarsely chop the apples and half a lemon and place them inside the chicken carcass. Secure with a toothpick.
3. We tie the chicken legs with thread.
4. Wrap the chicken in foil and place in an oven preheated to 390°F (200°C) for 40-60 minutes.
5. When the chicken is already cooked (if you pierce it with a knife, a clear liquid comes out), unfold the foil, cover the chicken with teriyaki sauce, and bake the chicken without foil to form a golden and crispy crust for another 10-15 minutes.

Bon appetit!

More recipes you can see here: dishmagazine.com
#food #meal #mealprep #chicken #recipe
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
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
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
Eggplant sweet pepper stew AJAPSANDAL STEWED IN A Eggplant sweet pepper stew
AJAPSANDAL STEWED IN A FRYING PAN

PREPARATION OF INGREDIENTS

1. Wash, cut off the tails of the eggplants, cut into cubes.
2. Peel the onion and cut into cubes.
3. Remove seeds from sweet peppers and chop coarsely.
4. Wash and coarsely chop the tomato. For this dish you need one large or a couple of medium tomatoes.
5. Place the frying pan on the heat and fry the onions, eggplants and bell peppers one by one in a small amount of olive oil.

PREPARING THE DRESSING
1. Place tomatoes and peeled garlic in a blender.
2. Add spices, lemon juice, honey, salt, pepper.
3. Blend in a blender until smooth.

PREPARING THE DISH
1. Place the fried vegetables in a saucepan or large frying pan with a thick bottom.
2. Pour over the dressing, stir, add fresh cilantro leaves, cover and simmer over low heat until the vegetables are tender, about 15 minutes.
3. Divide the dish among plates and garnish with fresh cilantro leaves.

More recipes you can find here: dishmagazine.com

#food #mealprep #vegetables #vegan #dinner
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Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
7 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
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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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