Montanas the best chicken and mushroom risotto

 

The best risotto comes from white short grain rice. It releases enough starch to give cremation to the whole dish. Mix it with these ingredients and enjoy unparalleled flavor.

 

 

Ingredients for Chicken and Mushroom Risotto:
400 grams of short grain rice
3 chicken bones without bones
100 grams of champignons
1.2 liters of chicken fillet
20 grams of butter
65 ml olive oil
60 ml of dry white wine
1 tablespoon fresh thyme
2-3 cloves of garlic
60 grams of grated Parmesan cheese

Preparation:
1. Boil the chicken foundation you have prepared yourself or bought in the store. Lower the temperature to the minimum and hold it on the stove.

2. In a special pot, warm butter and two tablespoons of oil at moderate temperature. Add the finely chopped onions, then roll for about 5 minutes until it becomes soft and transparent.

3. Add the rice and a little thimble. Sprinkle with a slight stirring for about one minute, until the grain becomes stubble.

4. Rice add wine, stir and boil until grain ‘drinks’ all the liquid. Start slowly adding chicken foundry to rice (approximately half a decilitre at a time) with constant mixing until you spend the total amount of foundation.

The rice should be simmered for about 20 minutes until the grains become soft (but still retain their shape) and turn into creamy raspberry.

5. In a separate pan, heat up the remaining oil, then sprinkle chicken strips for it, which will take you about five minutes until the meat begins to darken.

Add the chopped garlic and mushrooms sliced ​​to slices of about 1 centimeter, then bake for about two minutes.

6. Mix the mixture of chicken and mushrooms with rice, and add freshly grated Parmesan cheese. Good apetite!

Tip plus:
You can turn this risotto into a vegetarian meal if you prepare it on a vegetable base, and use the mushrooms and vegetables as desired, instead of chicken.

 

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Miami Beach Chocolate fantasy in 2 minutes

 

Do you eat something sweet? You do not need much time to prepare a chocolate dessert. You can mix the ingredients in a cup and quickly ‘bake’ in the microwave oven. We have a great recipe!

 

 

Ingredients for a cup of 3 dcl:
3 tablespoons cocoa
3 tablespoons of flour
¼ teaspoon of bicarbonate soda
3 tablespoons of sugar
¼ teaspoonfuls of salt
3 tablespoons of milk
3 tablespoons of vegetable oil
a little extra vanilla

Preparation:
1. Mix all the dry ingredients in the cup. Carefully add milk, oil and vanilla extract.

2. Put the microwave in the oven for about 2 minutes.

3. Good!

 

Old Alabama vegetable stew with beef

 

Beef with a beef is an excellent idea when eating something “specifically” with a spoon. Best of all, the food is cooked ‘just’ without too much of your checking.

 

 

Ingredients for beef cattle:
1 kg of beef without bone (worse pieces of meat here are the advantage)
1 tablespoon of oil
3 tablespoons butter
150 grams finely chopped harbor
50 grams of flour
1 leaf of laurel
1 teaspoon thyme
1 teaspoon of marjoram
1 liter of beefsteak or plain water
4 large potatoes
4 big carrots
¼ yellow beets
3 smaller trotters
400 ml tomatoes from cans
200 grams of frozen peas or pumice
100 grams of sliced ​​fresh parsley
salt and pepper as desired

Preparation:
1. Cut the beef into cubes of about 4 centimeters, dry them well with a paper towel and roll them all over for a few minutes on oil and butter until they become dark brown.

Beef soup is cooked for a few hours at a moderate temperature to make the meat soft and soft.

2. Remove the meat from the pot, and put the onion on the same fat until it becomes golden.

3. Add flour and mix quickly until all the breams disappear from the mixture and the flour also becomes yellow.

4. Feed the mixture with beef root or water, return the meat to the pot and add the bay leaf, thyme and marjoram. Cook for about 60 to 90 minutes until the meat softens at moderate temperature.

5. Add chopped pieces of similar size to cleaned potatoes, carrots, beets, and trotters as well as chopped tomatoes in cans, and then cook for about another half an hour.

6. Five minutes before the end of the cooking season, add frozen peas or pumice and season together with fresh parsley, salt and pepper. Good apetite!

 

Juicy lasagne ala Manhattan fitness – eat without guilty

 

For these lasagna, you can use various foods and try out combinations, so you can prepare them with strawberries, broccoli or mushrooms …

 

 

Lasagna are the Italian classic that usually contains meat filling, many cheeses and caloric sauces. Instead, try a healthier vegetable alternative that will delight your palate.

Ingredients for Vegetarian Lasagna:
1 kg of cauliflower
2 tablespoons olive oil
3-4 cloves of garlic
1 large red pepper
1 liter of tomato sauce
250 ml of water
2 tablespoons of tomato paste
100 grams of fresh basil
220 grams of lacings
200 grams of ricotta cheese
100 grams of mozzarella
1 big egg
50 grams of grated Parmesan cheese
2 tablespoons fresh chopped parsley
salt and pepper as desired

Preparation:
1. Dip the cauliflower, dip it into smaller flowers, mix it with a little salt and a tablespoon of olive oil, and place them on baking paper. Place the oven in a preheated oven for about half an hour at about 200 degrees Celsius while the flowers get a nice golden brown color. Let it cool down.

2. On a glass of olive oil, briefly flourish three garlic cloves (about one minute or two), add chopped peppers, and then rinse until soft.

3. Add the tomato paste, water and tomato sauce, and several fresh basil leaves, and stir well. When the sauce is finished, lower the temperature, and let it cook for about 40 minutes until the sauce thickens.

4. At the same time partially boil the pasta paste according to the instructions on the packaging, apply some oil to not stick to each other and put them off the side.

5. Mix the ricotta, egg, half the amount of roasted cauliflower and a clove of garlic until a smooth mixture is obtained and add fresh basil.

6. Arrange the lactation as follows: Place the layer of tomato sauce on the bottom of the dish, and place the lime paste over it to cover the entire surface. Over the pasta, add a mixture of ricotta, some full roasted cauliflower flowers, grated mozzarella and tomato sauce.

Repeat the procedure until all the ingredients are consumed.

7. Place the pie parsley on the top of the lime, cover with aluminum foil and bake for about 20 minutes at 200 degrees Celsius until all the foodstuffs come off. Remove the foil and bake for another ten minutes until the cheese is sealed.

8. Decorate the lettuce with fresh parsley and season with salad. Good apetite!

Tip plus:
Instead of cauliflower, you can use some other vegetables such as potatoes, broccoli or mushrooms.

 

 

 

NYC Mille feuille with raspberries and mousse cream made from raspberry

 

All of you who need advice on Valentine’s Day to belittle your beloved person keep up on this article and look no further, because we have a recipe that is the best and the nastiest.

 

 

For 4 persons:

250 g of leafy dough
150 g of mascarpone
50 g of powdered sugar
1 teaspoon of thin lemon wrap
Scrambled vanilla seeds of half moon
400 g fresh raspberries
125 ml of sweet cream

Lemongrass discs:

1. Loosen the dough on a thickness of approx. 3 mm. Narrow round shapes.
2. Place on a funnel on which we previously placed baking paper and bake at 190 C approximately 10 min. If you are inflamed when roasting, only light them when you remove them.

Filler Cream:

1. Make mascarpone with sugar and vanilla seeds with a good mixer until a smooth cream is obtained.
2. Add the lemon curd. In the end, lightly into the cream, mix the beaten sweet cream. When serving, put some cream on the middle of the disc, with the edge of the raspberry, put another disc
3. Repeat the process of stacking creams and raspberries, and then add the powdered sugar and decorate the leaves with a fresh mint.
4. Use this mille feuille with mousse cream.

Mousse cream from raspberry

400 g of raspberry
100 g of sugar
2 vanilla sugars
2 dl sweet cream
2 sheets of gelatin

Preparation:

1. Boil lightly with sugar and valerian. Apply well with a rod mixer and spin through a fine strainer.
2. Measure two decilitres of the mixture, and cool the rest and use it as a sauce, if you prefer sweet desserts, add more sugar. In two deciliters of separate mass, melt the leaves previously precipitated in cold water and cast gelatin.
3. In this mixture of very lukewarm temperatures lightly fry the beaten sweet cream. Cool in the fridge and shape the sprouts.

 

Organic butter in just 5 minutes

 

Butter is a valuable dairy product that delivers the flavor of many salty and sweet dishes. With these quick tips you can do it in your home.

 

 

For organic butter you need:
400 grams of organic sweet cream (cream for whipped cream)
the suffix of sea salt

Preparation:
1. Sprinkle the cream into a blender and mix for about 10 minutes. The cream will first turn into thick chocolates.

  1. Continue mixing until the mass becomes grain and the butter does not start to separate from the juice.
  2. Sprinkle the butter from the bowl, place it in a strainer and drain all the jellies.
  3. Place the strainer under cold water. In light movements, mix the butter under water until the water becomes transparent and no extra liquid is released from the butter.
  4. Extract the excess of moisture by pressing the butter on two cookers or spoons.
  5. Place the butter so prepared in a jar, then store it in a refrigerator or freezer. Organic butter has a duration of several months.

 

Spaghetti’s most brutal pleasure with cream and cheese

 

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Ingredients:
400 grams of spaghetti
3 cloves of garlic
175 ml of cooking cream
150 grams of cheese
salt and pepper as desired
something fresh parsley

Preparation:
1. Boil pasta al dente. Drain the cooking water and leave one cup of liquid to the side.

  1. On a small olive oil, sprinkle the chopped garlic until it gets yellow. This will take about one minute for you.

  2. Add cooking pots and half cups of poppy-flavored liquid to the pan, and allow it to lightly bake.

  3. Put the pasta in the sauce and stir well. Squeeze more liquids from cooking pasta in sauce if it is too thin.

  4. Remove the pasta from the fire, season with salt and pepper, and with some chopped parsley, and then put some grated cheese.

Spaghetti serve hot with a favorite salad. Enjoy your meal!