Mushroom Cutlet || Mushroom Tikki || കൂൺ കൊണ്ട് ഇങ്ങനെ കട്ലറ്റ് ഉണ്ടാക്കി നോക്കു || Mushroom Recipe
#mushroomcutlet#mushroomrecipe
Ingredients
Oil
Onion -3nos
Garlic -2tbsp
Ginger -2tbsp
Green chilli -3nos
Chilli powder -1tsp
Turmeric powder -1/4tsp
Pepper power -1/2tsp
Coriander power -1tsp
Garam masala -1/4tsp
Cumin seeds -1/4tsp
Potato -2nos
Mushroom -3cup
Salt
Curry leaves
Fresh coriander
Egg-2nos
Bread crumbs
Vegetable Cutlet Recipe :
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German Potato Salad and Ribeye Steaks with Mushroom Bordelaise
Full Recipe
Steaks with Mushroom Bordelaise
Steak Rub:
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
2 tsp paprika
1/2 tsp mustard powder
1 Tbs granulated sugar
2 ribeye steaks (you can use any other cut of steak if you prefer)
4 Tbs butter for browning
Mushroom Bordelaise:
16 oz pack of mushrooms washed and sliced
3/4 cup red wine
1 Tbs Worcestershire sauce
Cornstarch slurry
1 Tbs cornstarch
1 Tbs cold water
Stir together really well and break up any clumps. Tenderize your steaks on both sides. Rub the steaks on both sides with the rub mixture and set aside.
Lightly brown 4 tbs of butter in a large sauce pan over medium high heat. Lay steaks into the lightly browned butter and cook 3-4 minutes swirling the pan every once in a while to move the butter around. Flip steaks and repeat until desired doneness. Remove steaks from the pan and set aside to rest, but do not dump out the butter. To the hot butter in the pan add the mushrooms. Stirring once in a while cook until they have released their water and are cooked. Add the wine. Cook until reduced in volume by half. Add the Worcestershire and stir well. If the sauce isn’t thickening make a corn starch slurry and add in a little at a time until desired thickness is achieved. Pour the mushroom Bordelaise sauce over the rested steaks.
German Potato Salad
1.5 lb small red potatoes. (you can use other types of potatoes if you like)
2 stalks celery diced
1 small onion diced
1/2 lb pork belly or thick cut bacon
2 Tbs salt (for boiling potatoes)
1/2 cup apple cider vinegar
1 cup water divided in half
1 tsp ground coriander
1/2 tsp celery salt
1/2 tsp paprika
1/2 tsp mustard powder
2 Tbs Flour
2 Tbs sugar
Wash and cut potatoes into quarters. Add them to a large pot and fill with water until water is just covering the potatoes. Add in salt and bring to a boil over high heat. When water reaches a boil turn heat down to medium high and cook potatoes until tender, about 10-15 minutes depending on size. Strain and set aside while making the sauce
Brown pork belly in large saucepan on medium high heat. Add celery and onions sauté until tender. Add your spices stirring to coat evenly. Turn down heat to medium low. Add the flour and stir to coat the mixture then add in the vinegar. Stir constantly until thickened. Add half the water and stir constantly until thickened again. Add the last half of the water and stir constantly again until thickened. Add in the sugar stir to mix well. Add the cooled and strained potatoes and mix well to coat evenly.
Serve and enjoy!
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Omelette du Fromage Ham Three Cheese Omelet Steak Mushrooms
Ham and Three Cheese Omelette with buttered Steak Mushrooms is on the menu today at the Gingerbread Cottage Bed and Breakfast in Downtown Victoria BC
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’s Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors.
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Tollfree 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com
Jaeger Schnitzel Jägerschnitzel Veal Pork Recipe w Chanterelle Gravy
Vanessa von Schellwitz owner of Gingerbread Cottage Bed and Breakfast shares her schnitzel recipe for unbreaded schnitzel
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’s Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors.
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Tollfree 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com
This is a Must Eat MOREL Dish!
It's spring time and morel picking season! In this video I foraged, cleaned and cooked up a delicious morel dish.
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My name is Kitty Kanhoffen, I am a teacher as well as an outdoor enthusiast. My passion for the outdoors first started when I was introduced to fishing through my husband Daniel in 2012 and it expanded quickly when I began co-hosting on Fishing with Rod. The curiosity did not kill this Kitty, but has only furthered my passion beyond fishing, which now includes foraging and hiking in British Columbia, Canada.
On this channel, you will find a collection of videos which document my adventures, discoveries, successes and mistakes. My videos include fishing, mushroom hunting and hiking. Thanks for stopping by and please subscribe! ????????????
13 Meals The Royals Loved To Eat
Everybody's got to eat, even the royals. Given that they essentially have their pick of any food in the world, what do they choose? From healthy options to occasional indulgences, here's what some of the most famous royals favor.
#Royals #Royalty #Meals
Princess Diana: Stuffed Bell Peppers | 0:00
Queen Elizabeth II: Jam penny sandwiches | 1:14
Prince Philip: Salmon coulibiac | 2:10
King Charles III: Seared lamb with wild mushroom risotto | 2:58
Queen Consort Camilla: Canned beans on toast | 3:44
Prince William: Sushi | 4:37
Princess Catherine: Curry | 5:17
Prince George: Spaghetti carbonara | 6:16
Princess Charlotte: Cheesy pasta | 6:56
Prince Harry and Meghan Markle: Roast chicken | 7:32
Princess Anne: Deviled Pheasant | 8:26
Princess Eugenie: Croissants | 9:20
Princess Beatrice: Vegan sushi | 10:00
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