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Teriyaki sauce

Cooking Time: 3 min
  • Sauces
  • Japanese Japanese
When choosing soy sauce, pay attention to the composition: ideally there should be only: soybeans, salt and water. We recommend serving onion rings with teriyaki sauce.  

Chef Hanna

February 16, 2024
Like 19
Read More

Garlic sauce

Cooking Time: 3 min
  • Sauces
  • European European
   

Cheese sauce

Cooking Time: 11 min
  • Sauces
  • European European
Cheese sauce is perfect for fries. Choose your own cheese variety to customize the sauce to suit your tastes.  

Thousand Island dressing

Cooking Time: 10 min
  • Sauces
  • European European
‘Thousand Islands’ sauce is very suitable for peasant potatoes. I use sour cream 15%.  

Easter cake with chocolate and cheese

  • Baking
  • Desserts
  • European European
This Easter cake (paska) goes great with orange filling and vegan Easter cake frosting. Protein glaze from Easter cake with...

Easter cottage cheese cake (paska)

  • Desserts
  • European European
If you wish, you can prepare the same paska without gelatin, but you will definitely need a special mold for...

Zucchini fritters

Cooking Time: 35 min
  • Snacks
  • European European
Replacements ○ Zucchini can be replaced with ordinary zucchini or take a head of broccoli or cauliflower, crushed in a...

Cherry pie with stripes

Cooking Time: 1 hour 30 min
  • Baking
  • Desserts
  • European European
Some additional tips on making and storing shortbread can be found in the article ‘Secrets of shortbread’. We will be using almond flour, but it can be substituted with hazelnut...

Chef Hanna

February 16, 2024
Like 19
Read More

Tender pies with cherry

Cooking Time: 2 hours
  • Baking
  • Snacks
  • Ukrainian Ukrainian
Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. We give preference to corn starch, since it, unlike potato starch,...

Chef Hanna

February 16, 2024
Like 19
Read More

Fragrant pie with cabbage

Cooking Time: 2 hours
  • Baking
  • Snacks
  • Ukrainian Ukrainian
Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. Instead...

Juicy pies with meat

Cooking Time: 3 hours 30 min
  • Baking
  • Meat
  • Ukrainian Ukrainian
Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. We...

Traditional beef cutlets

Cooking Time: 15 min
  • Main Dishes
  • Meat
  • Ukrainian Ukrainian
Minced meat can be bought ready-made or made by yourself. To do this, the beef must be washed in cold...
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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
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
Ham and cheese quiche DOUGH 250 g wheat flour 150 Ham and cheese quiche

DOUGH
250 g wheat flour
150 ml butter
1 egg
1 tablespoon of milk
1/2 teaspoon of sugar
a pinch of salt

FILLING
150 g ham
150 g cheese
50 g parmesan
1 onion
3 egg
200 ml heavy cream
1 teaspoon of butter
2 tablespoones of olive oil
to taste salt
to taste black pepper
a few sprigs of parsley

THE DOUGH

1. Sift the flour, add salt, sugar and cooled diced butter, grind into crumbs.
2. Then add cold milk and egg, knead the dough.
3. Place the dough on parchment paper, cover with a second sheet of parchment paper and roll out.
4. Place the dough in the refrigerator for 20-30 minutes.
5. Place the dough in the mold and pierce it with a fork.
6. Bake in oven at 374°F (190°C) for about 12 minutes.

PREPARATION

Filling:
1. Cut the ham into strips, fry it in a frying pan with the addition of 1 tablespoon of olive oil, cool.
2. Peel and finely chop the onion, also fry it in a frying pan with the addition of olive and butter.
3. In a deep bowl, mix well eggs, grated hard cheese, Parmesan, cream and all spices, then add onion and ham. Mix thoroughly. Add chopped parsley.

Preparation:
1. Place the filling in the prepared form.
2. Bake in the oven at 170°C for about 25 minutes.

Bon appetit!
 
More recipes you can find here: dishmagazine.com

#mealprep #pie #ham #recipe #dinner
Pho bo soup VIETNAMESE BEEF AND NOODLE SOUP Beyon Pho bo soup
VIETNAMESE BEEF AND NOODLE SOUP

Beyond its delightful flavors, Pho Bo boasts several health benefits. The broth is rich in collagen and nutrients from the bones, promoting joint health and digestion. The fresh herbs and spices provide antioxidants, supporting the immune system and enhancing overall well-being. Whether enjoyed as a hearty meal or a rejuvenating remedy, Pho Bo is a true reflection of Vietnam’s culinary heritage, combining tradition, flavor, and nourishment in every bowl.

PREPARING BROTH

1. Pour 1.5 liters of water into a saucepan and place 500 g of beef bones there.
2. Add 1 unpeeled onion, 1 cinnamon stick, 1 star anise, 1/3 tsp. fennel grains, 1/3 chili pepper and 2 cm of ginger root, cut into thin slices.
3. Simmer the broth over medium heat for 1 hour to create a rich broth.
4. Add 1 tbsp. l. fish sauce.
5. Then remove the bones, onion and cinnamon stick from the finished beef broth.
6. Strain the broth through a fine sieve.

PREPARING SOUP

1. Soak 250g rice noodles for 8 minutes in a container of cold water.
2. Cut 300 g of beef tenderloin into thin slices and beat a little. Pepper and salt to taste. Divide among plates.
3. Chop the cilantro and green onions. Divide the greens among serving plates.
4. Place the strained broth on the fire, add rice noodles, cook for another 4 minutes.
5. Pour boiling broth over greens and beef in plates; the meat will cook under the influence of temperature. Divide noodles among plates.
6. Squeeze half a lime (lemon) into a plate with the finished soup.

Bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #soup #recipe #dinner #beef #beefsoup #beefnoodlesoup
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.
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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