Zeleninový bulgur s kuřecím masem
Chutná mi víc než rýže .........
How to Make a Sweet Potato Crust | Cooking Light
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.
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Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
BULGAR PORRIDGE WITH A TWIST❗️|| OATS, CORNMEAL, AND PLANTAIN || NO WATER, ALL MILK.
Hey guys, I just wanted to share this quick and simple tutorial on how I make bulgar porridge, with a twist. It’s extremely creamy because I use little to no water when making porridge. If you enjoyed this video (and would like to see more), please comment below, also share this video, and subscribe to my channel ???? if you decide to try this recipe, tag me on Instagram ????
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From The Mediterranean to the Middle East: Forever Summer | Cooking With Nigella Lawson | Only Human
The goddess of cooking, Nigella Lawson prepares recipes with more than a little taste of the summer.
00:00 Nigella turns her attention to the deceptively simple and often neglected lemon, cooking happiness soup, lemon drop and slow-roasted garlic and lemon chicken. Plus, picnic food.
23:32 Nigella whips up pasta with mussels, black rice with squid rings, Anglo-Italian trifle, prawn and black rice with Vietnamese dressing, black rice and avocado, and black and blue beef.
47:03 Nigella's in the pink, using a classic strawberry ice cream to rework the traditional strawberries and cream dish. Other recipes given the Lawson makeover are spiced pinked soup, watermelon, feta and black olive salad, and pink seared lamb with bulgur wheat salad.
01:10:00 Nigella travels to Whitstable and makes ricotta hot cakes with strawberries, golden coconut and turmeric-infused fish curry, a white lady cocktail, Vietnamese rice paper rolls, and chocolate and passion fruit mousse.
01:33:16 Nigella Lawson looks at some ingredients that can keep the temperature high, including sticky spare ribs, Indonesian spiced chicken, and crab linguine with chilli.
01:56:44 Nigella Lawson goes on a magic carpet ride through the culinary treasure trove that is the Middle East.
02:20:14 Nigella makes Corsican omelettes with goat cheese, a green salad with fresh mint and grilled halloumi; she also prepares courgette fritters and a parsley and almond salad.
02:43:26 Nigella takes inspiration from the southern and eastern Mediterranean, with saffron-scented chicken pilaf, semifreddo, Moroccan roast lamb and Turkish cacik - a refreshingly cool cucumber and yoghurt soup.
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From: Nigella Forever Summer
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Kishkiyya: a medieval hangover cure from Baghdad
In the 8th century CE, the Abbasid Caliph, poet and passionate cook Al-Mahdi wrote of a dish called Kishkiyya: Having eaten it intoxicated, one will be all renewed and the hangover will go away.
Fortunately for us, two centuries later, a cookbook author from Baghdad, Ibn Sayyar al-Warraq, wrote down the recipe for Kishkiyya in his “Book of Dishes“.
You need: meat (not further specified but most probably lamb or mutton), onion, fresh herbs and seasonal green vegetables, chickpeas, a piece of galangal, olive oil, kashk (alternatively strained Greek yoghurt - more about kashk and kishk in the video), verjuice (also called verjus, agrest or ab-ghooreh: the juice of unripe grapes), cassia, cumin and three crushed cloves. The original recipe also calls for spikenard.
You can find more recipes in one of my historical cookbooks GARUM - Recipes from the Past or From Eden to Jerusalem: Recipes from the Time of the Bible. Or visit my website trullocicerone.com.