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Sea buckthorn tea

Ingredients

Adjust Servings:

	50 g sea buckthorn
	500 ml water
	2 teaspoons ginger
	4 cardamom
	1 star anise
	1 stick cinnamon
	3 teaspoons sugar

Nutritional information

1 g

Protein

3 g

Fat

5 g

Carbs

Calories

Sea buckthorn tea

Name: Sea buckthorn tea
Total time: 12 min
Yield: 2
Cuisine: Ukrainian
Ingredients: sea buckthorn: 50 g; water: 500 ml; ginger: 2 teaspoons; cardamom: 4; star anise: 1; cinnamon: 1 stick; sugar: 3 teaspoons

WITH GINGER

Features:

Cuisine:

Ukrainian

12 minute
Serves 2
Easy

Ingredients

50 g sea buckthorn
500 ml water
2 teaspoons ginger
4 cardamom
1 star anise
1 stick cinnamon
3 teaspoons sugar

Directions

A warming original and tasty drink for your table.

Steps

Done

1. Mix sea buckthorn with sugar and pound with a pestle or in a blender. Grate fresh ginger.
2. Put in a kettle for brewing, add spices. Pour boiling water. If desired, you can add a few slices of orange.
3. Leave to infuse for 7-10 minutes.

Chef Hanna

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2 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.

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Ingredients

Nutritional information

Sea buckthorn tea

WITH GINGER

Ingredients

Directions

Steps

Chef Hanna

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