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Polish Creamy Cabbage & Kielbasa Soup | Recipes

Diposkan oleh On November 16, 2019

Before starting, just sharing, learning must continue to our next generation
Marjoram is a plant originating from the Mediterranean region (Mediterranean), a type of plant that is usually made for basic ingredients of candy, has a slightly bitter taste, and distinctive aroma. In the past, in Greek history, marjoram is a symbol of happiness called "the joy of the mountains "
This is because right, marjoram has many benefits for our health, among them, Pain Relief, Reducing Seizures, Antiseptics, Antibacterial, Sedative,Laxative,Protect the System, Cardiovascular,Reducing Respiratory Blockage,Regulate Menstruas,DiureticEliminate poisons,Promotes Blood Circulation,Improve Cognitive Ability,Control the Gas in the body.💗💗😊😊😊

Polish Creamy Cabbage & Kielbasa Soup | Recipes
Instructions
  1. Add the cabbage, carrot and kielbasa to the Homemade Cream of Celery Soup along with the milk, cream, chicken broth, and seasonings, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 30 minutes, stirring occasionally. (Note: Once the soup is adequately thickened you can cover the soup for the remaining cooking time.)
  2. Serve hot.
  3. This soup tastes even better the next day.
Ingredients
  • 1 batch Homemade Cream of Celery Soup (can be made ahead of time)
  • 14 ounces kielbasa, sliced in ⅛ inch rounds
  • 1 medium head green cabbage (about 3 pounds), chopped
  • 1 large carrot, diced
  • 2 cups whole milk
  • 1 cup heavy cream or half and half
  • 1 cup chicken broth mixed with 2 tablespoons flour (make sure it's dissolved)
  • ¼ teaspoon dried thyme
  • ¾ teaspoon salt
  • 1 bay leaf
  • ¼ teaspoon freshly ground black pepper

Mushroom casserole healthy | how to make healthy mushroom recipes

Diposkan oleh On November 15, 2019

Mushroom casserole healthy
how to make healthy mushroom recipes.?
A little learning adds to our general knowledge. Pepper 'Is a popular spice and it's easy to get it all over the world, But, do you know where this plant comes from ,? This plant originated from the Western Ghat region, India. Pepper was brought by the Hindu religion spreaders who crossed to various islands in the first century BC (Before Christ "abbreviated BC (meaning before the birth of Christ) or Before Common Era abbreviated" BCE "(Before the General Era) , 
Until the early centuries of BC (Before Christ "abbreviated BC (meaning before the birth of Christ) or Before Common Era abbreviated" BCE "(Before the General Era). 
However, pepper became very popular when Europeans explored Asia, especially India (Around 1500 BC, India was attacked by Indian-Europeans. This nation came from the area between the Black Sea and the Caspian Sea. Between 2500 and 2000 BC, many Indian-Europeans migrated throughout Eurasia. Some went to Europe and became The Romans and Greeks, some of whom settled in Turkey and became Hittites, others migrated to the southwest, some of them stopped in Iran, while others continued southeast to Pakistan and In he. This slow migration arrived in India around 1500 BC. In India, this Indian-European nation is usually called the Aryans or Vedas, while this period is called the Vedic period)

The ingredients you’ll need

You’ll only need a few wholesome ingredients to make this tasty casserole (exact measurements are included in the recipe card below):
  1. Olive oil: A delicious and healthy oil. But if you’re unsure about cooking with it, you can use avocado oil instead.
  2. Baby Bella mushrooms: You can also use white mushrooms if that’s all you can find.
  3. Salt and pepper: I use kosher salt in most of my recipes. If using fine salt, you will need to reduce the amount you use.
  4. Aromatics: Onions and garlic.
  5. Spices: Dried thyme and parsley. Spices are delicious and healthy, but make sure they are fresh. A stale spice can easily ruin a dish!
  6. Shredded Gruyere cheese. Gruyere tastes best, but I’ve made this casserole with shredded sharp cheddar and it was good too.

How to make mushroom casserole

Since mushrooms release quite a bit of liquid when cooked, you can’t just put them in a dish and bake. You need to saute them first.
So to make this dish, I saute the mushrooms and chopped onions in olive oil until the mushrooms have released their liquid and most of the liquid has evaporated.
Once the liquid has mostly evaporated, you can transfer the mushrooms and onions to a greased baking dish, top with cheese and bake until the cheese is melted.
INGREDIENTS
1/4 cup olive oil, plus more for the pan
32 oz sliced baby Bella or crimini mushrooms
2 teaspoons kosher salt
1 cups chopped onions
1 tablespoon minced fresh garlic
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup shredded gruyere cheese
1 teaspoon dried parsley for garnish
INSTRUCTIONS
Preheat your oven to 400 degrees F. Grease a 2-quart baking dish with olive oil.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms, the onion, and the kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
Add the garlic, black pepper and thyme. Cook, stirring, one more minute. Remove from heat.
Transfer the mixture to the prepared baking dish. Sprinkle with the shredded cheese.
Bake until hot and bubbly, about 15 minutes. Sprinkle with parsley and serve.

Lemon Poppy Seed Chocolate Chip Muffins | delectable

Diposkan oleh On November 15, 2019

Lemon Poppy Seed Chocolate Chip Muffins
Before heading for the recipe, a little knowledge learning, so that it can be passed down from one generation to our next
Chocolate is a seed plant, has a sweet taste, but is more dominant sour taste and slimy in the shell, this plant is thought to originate from the Amazon region, and many grow in Central America, but now, chocolate grows more in the Asian region
Instructions
  1. Preheat the oven to 375°F (190°C) convection ten minutes before using. Grease an extra large, 12-hole, non-stick muffin tin or use paper cases. If you bake directly the muffins will be very crunchy on the outside.
  2. Sift the flour, baking powder, baking soda (bicarbonate of soda) and poppy seeds into a bowl. Stir in the chocolate chips. Make a well in the centre.
  3. In another bowl, whisk together sugar, eggs, yoghurt, melted butter and lemon zest (rind) until well blended.
  4. Add the blended mixture to the sifted flour. Stir gently until just combined. Do not over mix.
  5. Spoon batter evenly, into the prepared muffin tin (pan). Top with extra chocolate chips and poppy seeds. Bake 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen, carefully, with a flat bladed knife and transfer onto a wire rack to cool slightly.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Ingredients
  • 375g (3 cups, 13oz) all-purpose flour
  • 15ml (1 tablespoon) baking powder
  • 2½ml (½ teaspoon) baking soda (bicarbonate of soda)
  • 40g (¼ cup, 1½oz) poppy seeds
  • 1½-2 cups chocolate chips
  • 250g (1¼ cup, 9oz) sugar
  • 2 eggs
  • 400ml (1⅔ cups, 13fl oz) plain whole milk yoghurt
  • 125 g (½ cup, 1 stick + 1tablespoon; 8 tablespoons) butter, melted
  • Zest (rind) of 1 lemon 
  • Extra chocolate chips to top
  • 2 teaspoon poppy seeds, extra to top
  • Readmoree...

BABKA RECIPES MAKOWIEC POLISH POPPY SEED ROLL

Diposkan oleh On November 15, 2019

BABKA MAKOWIEC POLISH POPPY SEED ROLL
A soft yeast bread wrapped around a poppy seed filling
INGREDIENTS for the dough: 
1 cup (250 ml)
milk 4 teaspoons (15 g)
sugar 2 packets (14 g)
yeast 4 cups (500 g) all-purpose flour
1 teaspoon salt
2 egg yolks
1/4 cup (50 g) butter
1 teaspoon vanilla for the filling: 10 ounces (300 g) poppy seeds
1/2 cup (100 g) sugar
2 teaspoons butter
2 egg whites
3 tablespoons honey
1 cup raisins
1 egg
1 tablespoon oil for glaze (optional);
2 cups powdered sugar 1/4 cup milk
INSTRUCTIONS

  1. COVER THE POPPY SEEDS IN BOILING WATER AND LET SIT FOR A FEW HOURS OR OVERNIGHT
  2. HEAT THE MILK TO 110 F (43 C), POUR INTO A LARGE BOWL
  3. STIR IN THE SUGAR AND THE YEAST, LET SIT FOR 5 MINUTES
  4. STIR IN THE FLOUR, SALT, EGG YOLK, BUTTER, AND VANILLA, KNEADING MY HAND TO WORK IN ALL OF THE FLOUR
  5. COVER THE BOWL WITH A DISH TOWEL AND LET RISE UNTIL DOUBLED IN SIZE ABOUT 90 MINUTES
  6. WHILE THE DOUGH RISES, STRAIN THE WATER FROM THE POPPY SEEDS USING A PAPER TOWEL LINED COLANDER
  7. GRIND THE POPPY SEEDS IN A SPICE (CLEAN ELECTRIC COFFEE GRINDER) OR A FOOD PROCESSOR, YOU’LL GET THE BEST RESULTS WITH A SPICE GRINDER, BUT YOU’LL HAVE TO PROCESS IN BATCHES
  8. MIX SUGAR, BUTTER, EGG WHITES, HONEY, GROUND RAISINS (PROCESS IN YOUR SPICE GRINDER OR JUST ADD TO THE FOOD PROCESSOR AND MIX) AND ALMOND EXTRACT
  9. PUNCH DOWN THE DOUGH, AND DIVIDE IN TWO
  10. ROLL EACH PIECE INTO A 14 INCH X 10 INCH RECTANGLE
  11. SPREAD HALF OF THE POPPY SEED FILLING IN EACH RECTANGLE, AVOIDING THE EDGES
  12. ROLL UP (ON THE LONG SIDE), PINCHING TO SEAL THE DOUGH, TUCKING THE END UNDERNEATH AND PINCHING TO KEEP THE FILLING FROM LEAKING OUT
  13. PLACE THE ROLLS ON A PARCHMENT LINED BAKING SHEET, SEAM SIDE DOWN
  14. COVER WITH DISH TOWEL AND LET RISE 35-40 MINUTES
  15. PREHEAT OVER TO 350 F (175 C)
  16. BRUSH WITH EGG BEATEN WITH OIL, BAKE FOR 35 MINUTES
  17. COOL
  18. (OPTIONAL) STIR MILK INTO POWDERED SUGAR AND POUR/DRIZZLE OVER THE ROLLS
  19. CUT INTO 1/2 INCH SLICES
  20.  

Cake Recipes | Pineapple Coconut Muffins

Diposkan oleh On November 14, 2019

Pineapple Coconut Muffins Recipes
I love pineapple, It doesn't take long to partner with runny pineapple, coconut cream and grated coconut for a beautiful tropical Sunday afternoon dish, enjoy the perfect cake display. In our backyard

 Today, canned pineapple, coconut cream, grated coconut peeking out of the fridge box, looks very unloved. Clocked. It was too early for cocktails, but looked like a perfect trio for muffins!

I'm glad I'm not disappointed. The combination of coconut cream and yogurt made for a very light batter results in a moist and savory muffin

While the recipe can easily ask for cans of diced pineapple, I roughly made my porridge. One can of pureed porridge into one cup.

ingredients
Pineapple Coconut Muffins
  • 100g butter, softened
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup coconut cream
  • 1/2 cut unsweetened yoghurt
  • 1 cup shredded coconut
  • 1.5 cups of plain flour
  • 2 teaspoons baking powder
  • 1 cup pineapple puree
  • 1/4 cup shredded coconut, to sprinkle
Preheat the oven to 200ºC, maybe some ovens with different types and brands, can be different. Line a 12 cup muffin pan with a liner or use an alternative to nonstick silicone. Beat softened butter and sugar until cream, then add salt and eggs, then shake, add coconut cream and yogurt and stir again. After good and mixed, fold the coconut, flour and baking powder. Don't mix too much and the muffins will be pretty and light. Finally fold through the pineapple puree.

we bake for 20-25 minutes until it is hard to touch and the skewers come out clean when stuck into muffins. Let stand for 5 minutes before removing from the muffin pan.


Only after the oven timer turns on does the essence of the thought rum come to mind: this can actually be the perfect Pina Colada Muffin. Ahhh, please experiment with your weekend

Recipes | Slow Cooked Lamb Shanks in Red Wine Sauce

Diposkan oleh On November 13, 2019

People in Australia like slow-cooked lamb shanks, and this is probably their king! With a rich red wine sauce, this is the type of food that you will find in a fancy restaurant menu.
Just like the Boiled Pork Recipe, this is easy to do, but calls for patience to let the lamb shanks cook slowly until they become meltingly tender. Oven, slow cooker, pressure cooker, or stove. Mop your bowl clean with Irish Soda Bread, fast and easy rustic bread without yeast!

Ingredients

  • 4 lamb shanks , around 13 oz / 400g each (Note 1)
  • 1 tsp each salt and pepper
  • 2 - 3 tbsp olive oil , separated
  • 1 cup onion , finely diced (brown, yellow or white)
  • 3 garlic cloves , minced
  • 1 cup carrot , finely diced (Note 2)
  • 1 cup celery , finely diced (Note 2)
  • 2 1/2 cups / 625 ml red wine , full bodied (good value wine, not expensive! Note 3)
  • 28 oz / 800g can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 cups / 500 ml chicken stock, low sodium (or water)
  • 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
  • 2 dried bay leaves (or 4 fresh)

TO SERVE:

  • Mashed potato, polenta or pureed cauliflower
  • Fresh thyme leaves, optional garnish

Instructions

  • Preheat the oven to 350F/180C.
  • Pat the lamb shanks dry and sprinkle with salt and pepper.
  • Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
  • Remove lamb onto a plate and drain excess fat (if any) from the pot.
  • Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
  • Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
  • Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
  • Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
  • Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).
  • Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb is tender - if not, cover and keep cooking. Ideal is tender meat but still holding onto bone.
  • Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
  • Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Taste then add salt and pepper to taste.
  • Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired
1. Lamb Shanks - sizes vary considerably so make sure you get ones that will fit in your cooking vessel! 4 x 400g/13oz lamb shanks fits snugly in a 26cm/11" diameter Chasseur dutch oven which is what I use. They don't need to be completely submerged, just as long as most of the meaty end is mostly submerged, that's fine. 
If you don't have a pot large enough, you can switch to a baking dish for the slow cooking part, and cover with a double layer of foil if you don't have a lid for it.
You can also ask your butcher to cut the shaft so it bends if you are concerned, or to trim it slightly. 
2. Onion, carrot and celery is the "holy trinity" of slow cooking, creating a beautiful flavour base for the sauce. It's not a deal breaker to exclude the carrot and celery, but it does give the sauce an extra edge.
3. Wine - Use a good value full bodied red wine, like cabaret sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees). Use discount end of bin specials (I get mine from Dan Murphey's). Pinots not suitable, too light.
99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.
Non alcoholic sub: 1.5 cups beef broth LOW SODIUM, 1 cup water. + 1 tbsp Worcestershire Sauce. Beef has a stronger deeper flavour than chicken so will be more suited to being the sub for wine.
4. Most of the alcohol in the red wine will evaporate during this step but not completely - it will finish evaporating during the slow cooking. The sauce does not taste winey at all, it completely transforms.
5. Sauce options: The other option is to blitz the sauce using a sick blender. The sauce will be thicker, and you'll have more of it (leftovers great tossed through pasta). This is what I used to do, but nowadays I prefer to strain the sauce because I like how glossy and rich it is - this is how restaurants serve it. You could also skip straining or blitzing, it just means you get little veg lumps in the sauce. All are tasty options, it mainly comes down to visual.
TIP: If you strain the sauce, keep the veggies etc in the strainer to make a terrific sauce, they are loaded with flavour even though all juice is squeezed out of them. What I do is make a basic tomato sauce with garlic, onion, canned tomato and water. Then I blitz that with the veggies. Use it to make a killer pasta or lasagna!!
6. OTHER COOK OPTIONS:
Slow cooker - Follow recipe to step 7. Bring sauce to simmer, scrape bottom of pot to get all brown bits into the liquid. Place shanks in slow cooker, add the sauce. Cook on low for 8 hours. Remove shanks, strain and reduce sauce to desired thickness on stove (if you blitz per Note 5, you won't need to reduce).
Pressure Cooker - Follow Slow Cooker steps, cook for 40 minutes on high. Release pressure according to manufacturer directions. 
Stove  - to cook this on the stove, cook for about 2 hours on low, ensuring that you check it at 1 hour then every 30 minutes thereafter to ensure there is enough braising liquid (because liquid evaporates faster on the stove). Turn the lamb shanks twice. You won't get the brown crust, but the flavour is the same!
7. Cauliflower puree - boil cauliflower florets until soft, drain and let steam dry for few minutes. Then puree with butter, milk or cream, salt and pepper. Use milk to adjust the consistency to your taste.

8. Nutrition per serving. This is conservative - it doesn't take into account fat trimmed from shanks or discarded fat. Also assumes all sauce is consumed which it probably won't be.
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