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Pork breast with mint and ginger

Pork breast with mint and ginger

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I cut the piece of breast from place to place and put pieces of garlic in the notches. I made a marinade from ginger given through a blender, paprika, curry, soy sauce, tabasco sauce, mint, cinnamon and I put the marinade over the meat, I kneaded well so that all the flavors penetrate well into the meat and I left it for about half an hour (you can leave it even longer if you have time).

After the meat was marinated, I placed it in a yena tray (with the fleshy side down) I put the rest of the marinade over the meat, I added a cup of water and a little rapeseed oil, I put a foil of aluminum on top and I put it in the oven on low heat for 2 and a half hours.

Separately I peeled the potatoes, I cut them into large pieces, I put them in a tray with paprika, salt, bay leaf, curry, I mixed well, because all six spices mix well with the potatoes, on top I put 2 tablespoons of oil, I put a foil over the tray and put it in the oven.

I served the potatoes with flavored pieces of pork breast with bone. Simple as a dish but very fragrant and good for a family lunch.

Great appetite!

Duck meat with ginger

Piftia, or rather chilling, as they say in our country, is a holiday tradition. I don't think there was a year without my mother making pork meat. That's because during this period, almost all households slaughter the pig and you can make it wanted and unwanted. Because he has to, he weighs tens of kilograms.

This year will be the first when Ghiță's sacrifice will not be repeated in my family, which is a challenge. I am of the opinion that if you take the Romanian pig for Christmas, the table will be a bit empty. Now is the time to get creative and have a plentiful and equally tasty meal.

Of course, I don't want to give up traditional dishes, so I started with a duck meatball, a little personalized with ginger. It is very tasty and even lighter.

I stocked up on some duck legs, which I boiled in water with some salt. I gathered the foam, and let them boil for about an hour and a half, then I added 2 carrots and an onion, whole. I seasoned with peppercorns, bay leaves and some thyme.

After they boiled, I left them to cool for a few hours, until the fat solidified on top, so I could squeeze it easily.

After gathering the fat, I put the soup back on low heat and added a tablespoon of freshly grated ginger and 2-3 cloves of crushed garlic.

I left it on low heat for another 5-10 minutes, after which I let it cool. I took the meat and vegetables out of the soup and cut them, except for the onions. When the soup reached about 60 degrees, I added a sachet of gelatin previously hydrated in cold water. I mixed it until it dissolved completely, then I strained it.

I prepared the dishes for the meatballs, placed pieces of duck and carrots, then poured the soup and left it in the fridge overnight.

It seems to me a much easier to digest alternative to the pork variant. The downside is that it doesn't cook as well without gelatin, but I think it's worth it. In addition, the duck meat is very tasty!

8 light marinades with 5 or less ingredients

Adding a splash of sauce or a splash of sauce to finish a dish is fine, but those last-minute touches often leave a piece of meat, a few noodles alone, or a single, uncovered, soft broccoli flower—ugh.

If you want a guaranteed, complete flavor for every bite, marinades are the place to be. With soaking times that can range from 15 minutes to overnight, these sauces drain deep into the core of the ingredients for maximum impact and practical cooking time.

Check out these eight versatile and easy-to-keep options in your arsenal. Best of all: they're made up of just five or fewer ingredients (regardless of pantry staples, such as oil, water, salt, or pepper). So, whether you are looking for spicy, sweet, herbaceous or creamy, there is a marinade here that will satisfy your craving.

1. Spicy Chimichurri Sauce

An essential element in Argentine cuisine, chimichurri can often be seen on restaurant menus as a side dish or sauce. Here, it is a bright, gorgeous marinade that shouts freshness, thanks to the parsley, lemon and optional mint. Use it to jazz up a plate of vegetables or to refresh a heavy piece of meat.

2. Marinated with spicy yogurt

A digestible cap that mixes digestion is tempered with a generous yogurt doll for an Indian-inspired marinade that works just as well on vegetables or tofu as the chicken this blogger opts for. Affordable and easy, it's a great way to impress for less.

3. Simple marinade for steak

While this blogger uses this marinade especially for steak, we can see the balsamic, soy and Worcestershire combo working on just about anything. Just 30 minutes of soaking in this fragrant and pleasant mixture are enough for the meat, vegetables or even tofu to absorb the flavors like a sponge.

4. Marinated with coconut lime

With fewer ingredients than typical Thai curry, but a final product that is just as flavorful, this recipe turns coconut milk into a delicious marinade that is perfectly suited for almost any protein, product or starch. Just a cooking time of 15 minutes will provide rich but invigorating results that will transport you directly to the tropics in one bite.

5. A Third-A Third-A Third Marinade

Do I hate complicated recipes that come in all sorts of whimsical proportions? We hear you. As its name suggests, this is all about keeping things simple, using equal parts of the trio of basic ingredients for the pantry. Easy to remember and easy to assemble, this has the "marinade box" written everywhere.

6. Healthy Teriyaki Sauce

You might like <> Store or restaurant versions of teriyaki sauce are often real sugar bombs. For teriyaki flavor without overloading the sweetness, return to this recipe, which changes into cups of granules for just a tablespoon of honey, topped with spices and salty flavors of soy, ginger and garlic.

7. 5-Ingredients Marinated chicken breast with honey mustard

A recipe made from scratch, rather than a dressing bought at the store, this takeover of honey mustard gives you more control over the sugar in a marinade that can usually be sweet. A touch of curry powder deepens the flavors even more and adds some antioxidants, while turmeric offers a rich yellow color.

8. Spicy balsamic marinade

Roasting vegetables is enough to bring out their natural sweetness, but they become quite captivating when they are spread in this spicy, slightly spicy marinade before entering the oven. The use of dried parsley and thyme makes it a super convenient option when you do not have time to run out of fresh herbs or when you are looking for a last minute way to spread vegetables.

Is it possible to restore potency with Viagra, Cialis and Levitra?

Yes, and they are applied to the aroused organ. Vitamins to improve and restore potency in men The absence of important micro and macro elements is one of the reasons involving erection how to restore it and diseases of the reproductive system. Restore vision with drugs not to buy biologically expensive drugs, it is better to opt only for really important vitamins to increase and restore potency.

If it is a circle, then it is a huge circle that you can describe with your eyes. If the square, then the maximum pain-free extreme corners of the eyes, which you can look away. For exact people, the exercises must be close, if it is a circle, then do erection exercises how to restore it in front of the nose, if you have a square, then draw a small square facing the nose.

To start, you can do each exercise 3 times. Being an excellent antioxidant, vitamin A prevents aging of the body, participates in metabolism and contributes to the transmission of nerve impulses to the pelvic organs, is responsible for the production of hormones and male sex cells, sperm and is able to restore natural potency.

What ingredients do we use for the pear cake recipe?

  • 250 g white flour
  • 150 g sugar cough
  • 6 eggs
  • 6 tablespoons oil
  • a pinch of salt
  • 1 teaspoon baking powder
  • 3 pears
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 vanilla sugar
  • juice from half a lemon
  • 1 liter of water
  • For decoration
  • powdered sugar
  • mint leaves

Baked pork breast with very crispy crust!

An interesting recipe for baked pork with extremely crispy crust. The aroma is incredible, absolutely delicious! Find out below all the secrets of preparing this perfect dish for the festive meal. Trying the recipe at least once, you will repeat it again and again!


-2.4 kg of pork (chest with mice).

For marinda 1:

-2 teaspoons of spice mixture (coriander, ginger, cinnamon, anise, cardamom, cumin, paprika)

-1 teaspoon freshly ground black pepper

-1½ teaspoon of granulated garlic

-1½ teaspoon of dried onions

-2 tablespoons dessert wine - optional.

For marinade 2:

-1-2 tablespoons of apple cider vinegar


1. Clean the rind well, then wash the piece of meat and dry it.

2. Pour boiling water into a pan, place the meat with the mouse down and leave it for about 1 minute. The water should only scald the rind, not the meat, so do not pour too much water.

3. Dry the meat and the rind very well with paper towels. It is very important that the skin is absolutely dry!

4. Take a skewer and prick the surface of the skin in many places, it must be completely covered with holes. You can also use a large, thick spear or needle.

5.Turn the piece of meat to the other side and cut it lengthwise, but not to the end. You need to get strips about 4 cm thick.

6. Transfer the meat to the tray lined with paper towels & # 8211 the skin must be permanently dry and the marinade with which you will marinate the meat must not reach it.

7.Prepare the marinade 1. Mix the spices, onion and dried garlic, salt, sugar, black pepper, sweet wine and oil.

8. Rub the meat very well with the marinade obtained, distributing it evenly over the entire surface, on the sides and in the incisions.

9.Then lift the meat very carefully, do not touch the mouse, turn it upside down and wipe the skin with a paper towel, if there are traces of marinade or if it is slightly damp. The mouse must be absolutely dry and clean - this is one of the secrets of this preparation.

10. Grease the skin with apple cider vinegar, sprinkle salt on the entire surface and rub well. Refrigerate the piece of meat for at least 12 hours, without covering it. During this time, the meat will be marinated and the rind will be dried together with the vinegar and salt.

11.Before cooking, remove the meat for 1 hour preventively, to heat it.

12. Line the tray with foil, place the grill on top and transfer the piece of meat to the grill. Be careful not to soil the marinade skin.

13.Pour some hot water into the pan and place the meat in the hot oven at 210-220 ° C for about 40 minutes on the middle level, then for another 15-20 minutes on the top level. The cooking time depends on the oven and the thickness of the piece of meat.

It is something absolutely exceptional: the crust is so crunchy, and the piece of meat so fragrant. We recommend that you prepare this recipe and convince yourself of its wonderful taste!

Celery juice in the treatment of osteoarthritis

Mix well and leave to soak in the fridge overnight. We know celery exclusively as a root: salad This celery salt is fragrant and pleasant to the taste and has become one of the ingredients.

Cooked slowly and in the oven for a long time, the celery juice broth in the treatment of bovine osteoarthritis is definitely a delight, a fact that can be found in many kitchens and pots in the world. Romanian doctors also prescribed celery root to children and adolescents, a Cystitis - the combination of celery juice and carrot is a help.

  1. Скажи.
  2. Celery treatment with osteoarthritis, Doctor at your home!
  3. celery root and osteoarthritis
  4. Синий Доктор поднесла воду к губам Николь, но та не сумела выпить.
  5. Скорее всего.
  6. "Выражение на лице, даже жесты - совсем как прежде", - подумала.
  7. Treatment of celery root osteoarthritis
  8. Pain in the shoulder joint gives the shoulder

Zucchini and tomatoes are added towards the end because they boil quickly. When the vegetables are cooked, add the possibly boiled borsch separately and bring to a boil. At the end, add the peppercorns, larch, parsley, season with salt and leave on the fire for another minute.

Ingredients: ginger (2 cm) 1 lime 1 lemon lime for garnishing sugar flavored with mint plain water Preparation: Ginger is cleaned and grated. Squeeze the lemon and lime. Mix all the ingredients and sweeten with & hellip Continue reading & rarr

Ingredients: 400 gr apricot puff pastry 1 lg butter 2 sachets vanilla sugar a piece of ginger 1-2 cm Preparation: Let the puff pastry thaw. After it has thawed we put it in a tray that I & hellip Continue reading & rarr

19 breakfast soups (yes, really!) For cold mornings

Don't frown at this idea yet. From miso in Japan and mohinga in Burma to lablabi in Turkey and blueberry soup in Sweden, cultures around the world have forever participated in the "breakfast soup."

It may not be conventional for many of us, but throwing in a comfort steamer makes a lot of sense when temperatures get too cold for smoothies and juices. I lost.

From generation-old recipes to modern dishes, these breakfast soup recipes are a perfect way to warm up before going out the door this winter.

1. Lablabi (tuna breakfast soup with chickpeas)

Photo courtesy of Slow Burning Passion

This North African-inspired soup, full of spices, will wake you up even in the hardest morning.

With chickpeas swimming in a garlicky-flavored, cumin-flavored broth, it’s delicious on its own, but even better with optional toppings like scrambled eggs, a yogurt doll, or crusty bread crumbs.

2. Mohinga (Burmese rice noodle soup)

Photo courtesy of The Domestic Man

This rice noodle and fish soup is one of Burma's favorite dishes for breakfast and could become one of yours.

Although the recipe requires a lot of traditional ingredients, this blogger manages to simplify things using supermarket items that do not compromise the sweet, sour characteristics and, of course, the spicy flavors of the real offer.

3. Shakshuka soup with Swiss berries

Photo courtesy of Turnip The Oven

Traditionally, shakshuka is a dish of poached eggs placed in a tomato sauce so tasty that most people want to eat it by the bowl. With this recipe, they can!

Here, the blogger literally makes shakshuka soup, so you can enjoy the goodness of the sauce to the fullest.

4. Tofu and mushroom miso soup

Photo courtesy of Steamy Kitchen

The Japanese heat themselves in bowls with this nutritious soup, packed with probiotics, for any meal of the day, but it is especially popular for breakfast with a bowl of rice. To which is added, miso is always a welcome addition.

With diced tofu, an egg and vegetables, this recipe ensures that you start your day with plenty of protein and fiber as well.

5. Avocado soup

Photo courtesy of A Clean Plate

So far, we all know how incredibly healthy avocado is, but if you did it caught it on toast one too many times, change things up and turn it into this soup.

Combined with chicken breast in a lime, ginger and garlic broth, it has a completely different flavor profile, which will give you a whole new appreciation for its creamy goodness.

6. Changua (Colombian milk soup with poached eggs)

Photo courtesy of Sweet and Salado

Have a Bogota-style breakfast with this country-inspired creation from blogger Columbia.

Milk, coriander, eggs and bread may sound unconventional (if you don't like bread pudding!), But give it a try and you'll see why it's a cultural comfort food that's been a favorite for generations.

7. Creamy green vegan soup

Photo courtesy of The Blender Girl

If you can't understand the thought of putting green breakfast smoothies in you, put them in this salty breakfast soup.

With green beans, broccoli, zucchini, and celery, wrap at least one or more servings of vegetables before lunch (woot!).

8. Swedish blueberry soup

Photo courtesy of The Blender Girl

If you've ever brought blueberry sauce on pancakes or enjoyed hot blueberry compote for dessert, this blueberry soup is right on your side.

Fresh blueberries are stewed in a thick puree and seasoned with cinnamon and nutmeg to give it extra flavor. It is best eaten warm in the morning with snow, but it is also tasty, served chilled on warmer days.

In addition, think about the possibilities with leftovers - prepared on toast, yogurt and ice cream or mixed in a toothbrush. Yes.

9. Chinese chicken congee

Photo courtesy of China Sichuan Food

Give oats a break and put in a bowl with this rice porridge. With scallions, chopped chicken and ginger, it's anything but gentle.

If you really want to eat the way the locals do in Guangdong, try to find some Chinese-inspired pickles to eat on the side.

10. Pho instant to go

Photo courtesy of Girl And The Kitchen

We may use pho when we want Vietnamese-inspired food for dinner, but this lemon-scented noodle soup came as breakfast food.

Street vendors in Vietnam take hours to perfect their broth, but for those of us who want a faster repair option, this faster version is a convenient alternative.

11. Apple soup with turmeric carrot

Photo courtesy of Dolly and Oatmeal

Fight inflammation first thing in the morning with this golden yellow soup.

Turmeric is responsible for its benefits of increasing color and immunity, while apples and carrots give a note of sweetness and coconut yogurt gives it a velvety texture.

12. Pain of mo moo

Photo courtesy of Stone Soup

The Thai cousin of the Chinese congee, this approach inspired by Southeast Asian porridge uses jasmine rice and minced pork.

Garlic and fried peppers spice things up, which makes this a much more interesting way to get your carbs in the morning than a bowl of cereal.

13. Silky ginger pumpkin soup

Photo courtesy of Melissa Joulwan's Well Fed

Zucchini can be 90% H2O, but there is nothing aqueous in this silky soup.

Purified with garlic and onion and flavored with ginger and hot peppers, it manages to be nutritious, flavorful and free of common allergens such as dairy products, cereals and eggs at the same time.

14. Spicy stew for breakfast

Photo courtesy of Lexi’s Clean Kitchen and PaleOMG

You may already be eating these foods for breakfast anyway, but now you can try them in soup form.

With chicken sausages, bacon and scrambled eggs that feed this thick tomato stew, you can't go hungry after you break a bowl.

It only takes 20 minutes to make, but to save time, you can easily prepare stew in advance, so all you have to do is eat the poached eggs.

15. lentil soup (Turkish red lentil soup)

Photo courtesy of Cooking With Sapana

With dried mint, chili flakes and cumin powder, this Turkish-inspired dish is a few notches above your standard lentil soup.

Many Americans do not eat vegetables regularly, but if they all started doing this for breakfast, they might return quickly.

16. Caldo de costilla (Colombian beef rib broth)

Photo courtesy of My Colombian Recipes

It has no more rib glue than a meat and potato meal, and this Colombian-inspired soup is just that: a hot, hearty mix of short ribs, spuds, and root vegetables.

17. Breakfast soup with walnuts

Photo courtesy of Autoimmune Wellness

Butternut squash soup does not always have to mean a thick, biscuit-like puree. This recipe follows the broth-based route, with pieces of vegetable absorbing a stock of homemade chicken (slightly thanks to Instant Pot) along with the chicken to make it filling enough for a meal.

18. Breakfast cup

Photo courtesy of Adventures in Partaking

Does Whole 30 and Tired of the Endless Egg Routine for Breakfast? This hearty dish can lift you out of your routine.

Packed with beef and vegetable stew but in the middle of the blanket in a soup, it is not surprising that it is called "stoup".

19. Ginger rasinger (lentil ginger soup)

Photo courtesy of Saffron Trail

Lower a bowl with this ginger soup before starting the day to invigorate your anti-inflammatory energy. In addition, the lentil adds density so that it feels very satisfying.

PHOTO - What is stir fry and how to do it

Stir-fry is an Asian technique for cooking vegetables and meat quickly, so that you can make the most of their flavors and textures.
This method of cooking consists of frying small pieces of food in a large pan, over a very high heat, stirring constantly and quickly.
This technique, usually associated with Asian cuisine and wok pans, requires minimal amounts of fat, and produces fragrant, crunchy and tender food.

Step by step method
Buy a deep teflon pan or, preferably, a cast iron wok. Although stir-fry is a process that can be applied to any pan, the depth of the wok and its oblique and curved edges (there the temperature is lower, so you can move the ingredients from the bottom of the pot to the sides) are ideal.

1. Prepare all the ingredients before cooking: measure, weigh, chop, etc.

2. Heat the wok before adding the oil, tilt the wok so that it stretches evenly
inside the vessel.

3. It is important to continuously mix the contents of the wok. Hold the handle (use a protective glove) with one hand and mix with the other.

4. Stir-fry the meat over high heat, in tranches, so that it has room to brown quickly.
Reheat the wok before each tranche. The meat must sizzle
too low a temperature will make it boil in its own juice and
will strengthen.

5. Cook the hard vegetables first, the softest afterwards.
The aromatic leaves are added just before taking the wok off the heat.

6. Add the sauces when the meat is about 2/3 ready. Heat until the sauce
added yes to the boil.

Theoretically, any vegetable can be cooked by stir-fry.
In practice, however, the best are those that are naturally crunchy and can be eaten raw. Vegetables that are denser should be added first (carrots, for example), and less dense, afterwards (broccoli, for example).


  1. Bressal

    why is it so fired !!!!!!!!

  2. Farren

    And what will we stop at?

  3. Millman

    the first WHO searches that ALWAYS finds

  4. Athan

    I can consult you on this matter.

  5. Slaed

    I think it does not exist.

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