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Herbal tea

Cooking Time: 10 min
  • Drinks
  • European European
Mint and linden tea, sweetened with honey, is a natural remedy that promotes relaxation and reduces stress, making it an ideal choice for winding down after a long day. The...

Chef Hanna

September 4, 2024
Like 19
Read More

Poached egg with cheese sauce

Cooking Time: 6 min
  • Snacks
  • French French
This is a simple and very tasty recipe for poached eggs, in this dish I use cheese sauce, you can...

Homemade carbonara sauce

Cooking Time: 11 min
  • Sauces
  • European European
This sauce is great for pasta, chicken and potatoes. You can experiment by adding garlic, basil or other herbs to...

Stuffed bell pepper

Cooking Time: 1 hour
  • Chicken
  • Main Dishes
  • European European
Select bell peppers that are firm and have no soft spots. They should be sturdy enough to hold the stuffing...

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,...

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...

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...

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 only delicious but also packed...

Chef Hanna

August 18, 2024
Like 19
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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...

Chef Hanna

August 18, 2024
Like 20
Read More

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...

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...

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...
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Quick recipes for every day

Quick tom yum soup WITH SHRIMP AND COCONUT MILK P Quick tom yum soup
WITH SHRIMP AND COCONUT MILK

PREPARING INGREDIENTS FOR SOUP

1. Boil chicken broth; for this soup you need approximately 1 liter. I left a link to the chicken broth recipe in the description.
2. Wash and peel the shrimp.
3. Wash and coarsely chop the mushrooms. You can use shiitake mushrooms, but I use button mushrooms in this recipe.
4. Wash and cut the cherry tomatoes in half.

PREPARING SOUP

1. Place a thick-bottomed pan on the fire, add coconut oil or other fragrant oil to your taste.
2. Throw chopped garlic and pre-chopped mushrooms into the pan.
3. Fry the mushrooms until golden brown, but do not overcook, now add the cherry tomatoes.
4. Add tom yam paste, fish sauce, palm sugar, lime juice and coconut milk.
5. Now add the chicken broth preheated to a boil.
6. When the chicken broth and mushroom mixture comes to a boil, reduce the heat to low and add the shrimp.
7. Cook the soup until the shrimp turn pink, as soon as the shrimp are no longer transparent, turn off the soup.
8. Pour the tom yam soup into serving bowls and garnish with fresh cilantro leaves.

Bon appetit!

More recipes you can find here: dishmagazine.com

#mealprep #recipe #tomyum
Duck breast IN POMEGRANATE SAUCE NARSHARAB MARINA Duck breast
IN POMEGRANATE SAUCE NARSHARAB

MARINATE THE DUCK

1. Wash and dry the duck breast well with paper towels.
2. Rub the duck breast with salt and pepper and pour narsharab pomegranate sauce over it.
3. Wrap the duck breast in cling film and put it in the refrigerator for a couple of hours.

PREPARATION

1. Turn oven to 356°F (180°C). Cut the orange together with the peel into slices.
2. Take the duck breast out of the refrigerator, pan fry the duck breast, skin first, until well browned. Then fry the other side in the same way on the fat that has been rendered from the skin.
3. Place orange slices on the bottom of a baking dish, place duck breast on top of the orange, cover with foil and bake at 356°F (180°C) for 15 minutes.
4. Place the duck breast on a serving plate and pour the pomegranate sauce on top.

Bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #dinner #duck #dinnerideas #dinnerrecipes
Pork knuckle COOKING PORK KNUCKLE IN BEER 1. We Pork knuckle

COOKING PORK KNUCKLE IN BEER

1. We burn the pork knuckle a little with a culinary gas burner this will add a spicy, campfire flavor to the dish.
2. Wash the onion and cut it into 2 parts.
3. Peel the carrots and cut them into 4 parts.
4. Burn the carrots and onions with a cooking torch, thereby adding additional flavor to our dish.
5. Place the pork knuckle in a large saucepan (capacity 6-7 liters), fill with dark beer. The beer should completely cover our pork knuckle so that it cooks evenly.
6. Place onion, carrots, bay leaf, parsley, black pepper, garlic, chopped chili pepper and the peel of one orange into the pan with the shank.
7. Cover our pork knuckle with a lid and cook over medium heat for 3 hours.

ROASTING PORK KNUCKLE IN THE OVEN

1. Mix honey, juice of half an orange and mustard. mix thoroughly until smooth.
2. Cover a baking sheet with parchment paper, remove the pork knuckle from the pan, and place it on the baking sheet.
3. Coat the pork knuckle with honey-orange sauce and bake in oven at 320°F (160°C) for 1.5 hours. If you see that the pork knuckle is burning too much, you can put baking foil on top without completely wrapping it.
4. Before serving, directly in the oven in the last minutes of cooking, brush the pork knuckle with sauce.
5. Serve the knuckle hot; the traditional side dish for pork knuckle is sour (sauerkraut) cabbage.

Bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #pork #dinner #christmas #christmasdinner
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
Roast duck with orange IN HONEY ORANGE SAUCE Roas Roast duck with orange
IN HONEY ORANGE SAUCE

Roast duck with oranges is a classic dish that beautifully combines rich, juicy duck with bright, zesty citrus notes.

This recipe is a great choice for special occasions and holidays.

In combination with orange sauce, the duck becomes incredibly tender and tasty.

Choose a young duck, the breed of duck that is raised for cooking Peking duck is good.

MARINATE THE DUCK
1. Wash and dry the duck well.
2. Rub the duck with salt, freshly ground black pepper, and ginger.
3. Squeeze the juice from two oranges. Pour orange juice over the duck, and together with the juice place it in a food bag, throw a cinnamon stick into the bag and put it in the refrigerator for a day (this is ideal), but you can do it for a couple of hours so that the duck marinates.

PREPARATION

1. Turn oven to 356°F (180°C). Cut the orange together with the peel into slices.
2. Take the duck out of the refrigerator, stuff it with chopped orange, and also place a cinnamon stick inside the duck. Secure the cut with toothpicks.
3. Wrap the duck in food foil and put it in the oven. Bake for approximately 1.5 hours.
4. While the duck is cooking, prepare the orange sauce. From the bag where the duck was marinated, pour the remaining orange juice into a separate container, add honey, garlic, mix well.
5. After 1.5 hours of cooking, remove the duck from the oven and coat it well with orange sauce.
This sauce will give the duck that beautiful golden color and a wonderful sweetish taste when baked.
6. Place the duck in the oven again for about 30 minutes, no longer wrapping it in foil. Periodically baste the duck with orange sauce.
7. Bake the duck until golden brown. Check readiness by piercing the meat with a knife. If the knife fits in freely and the meat is soft, then the duck is ready.

Bon appetit!

More recipes you can find here: dishmagazine.com

#recipe #mealprep #duck #dinner #dinnerideas #christmas
Kiev cutlet WITH CHEESE The Kiev cutlet (or Chick Kiev cutlet
WITH CHEESE

The Kiev cutlet (or Chicken Kiev) is a popular dish of Ukrainian origin that has become a symbol of Ukrainian cuisine. It is known for its rich, crispy coating and a juicy interior, typically stuffed with a flavorful dill-butter mixture.

1. Peel the chicken breasts and cut each piece of chicken breast in half lengthwise.
2. Cover the meat with cling film and beat until about 0.5 cm thick. Salt and pepper to taste.
3. Put a piece of butter, chopped dill, and cheese on the piece of meat and form a cutlet.
4. Beat the eggs until smooth, pour flour and breadcrumbs into separate containers.
5. First dip the cutlet in flour, then in beaten eggs, then in breadcrumbs, so that the entire surface of the cutlet is evenly covered with breading.
6. Heat vegetable oil for deep frying.
7. When the vegetable oil is hot enough, put the cutlets in the deep fryer and reduce the heat to below medium.
8. Turn cutlets constantly so that they cook evenly, about 10 minutes (but do not overcook, the breading should be golden), then remove the cutlets from the deep fryer and put them in the oven for 7 minutes at 390 °F (200 °C).
9. Remove the cutlets from the oven. Serve hot with mashed potatoes or baked vegetables of your choice.

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

#recipe #food #meal #mealprepideas #chicken #dinner
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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
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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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