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Every woman very often, the kitchen uses meat that you can cook yourself, or buy ready at the store. But sometimes it so happens that the meat gets very oily. So what to do to bring it in normal condition? Fatty meat is not really the problem. First, some of the dishes need just such. From fatty beef are especially delicious chebureks, manti, khinkali and pelmeni. And there are several options and secrets of how to make the meat more lean: you can add veggies , go grated on a coarse grater potatoes, zucchini or pumpkin. Or cook from fatty minced meat meatball soup and all the fat will go into the broth. You can cook the patties for a couple and during cooking excess fat will gradually drain through the holes of the steamer, the cakes will remain incredibly...

Sauerkraut to soup if it is too salty, it is recommended to macerate or, throwing in a colander, thoroughly rinse. Some cooks suggest to simmer the sauerkraut separately from the broth and to put him on after they are ready. The rest of sour soup cooked the same as usual. They too can be "rich" — with mushrooms, meat or fine fish, like sturgeon, or "empty" — lean. As in any soup there is another important component , this fragrant dressing of herbs and white roots. And this set does not always have on hand. In this case, a seasoning dressing for soup — a real lifesaver. the needed seasoning classic recipe vegetables and spices — carrots, onions, bell peppers, pasta made with ripe tomatoes, garlic, parsnip root, and others. Add the seasoning in the soup is...

To Kill two birds with one stone, namely, to cook the meat immediately with a side dish, on one side only. It would seem that all you need is to roast it or saute with vegetables or grains. But if the stewing vegetables and cereals, most likely, without problems will reach the desired condition, when baking can be quite dry. How to avoid it? For example, to cook meat with vegetables or grains not just on the baking sheet and in pots or in a special package for baking.So without further ADO you can surprise loved ones a delicious, balanced dinner. Juicy will not only turn the meat or the chicken, but the side dish — vegetables or cereals, because they are soaked in meat juice. A fragrant blend of herbs and spices will make the dish especially fragrant. For...

Currant — red and black — perfect for cooking various sauces. Red turns scarlet sour sauce that perfectly complements the fatty meat and poultry (pork and duck). Blackcurrant has a rich sweet taste, which is disclosed in combination with dairy products. This sauce is suitable for Panna cotta, cheese cakes and cheese pies.The sauce of black currant with whole berries Ingredients: currants 250 g, sugar 100 g, water 100 g, rosemary sprig, butter 30 g, starch 1 tsp of the cooking Process. Cook sugar syrup (dissolve sugar in water and bring to a boil) to load it the berries. Cook for 10-12 minutes. Half of mass grind in a blender into another container and RUB through a sieve. Add back to whole berries. Put a sprig of rosemary, stirring gently, boil 2-3 minutes....

Stuffed pumpkin is one of the most simple, yet extraordinary dishes. For stuffing it is better to choose a pumpkin weighing up to 2 kg, round, a little flattened on top form, because similar to a pot of pumpkin plays the role of the baking dish.The pumpkin flesh should be bright orange – it was with this dish will definitely delicious. Before cooking the pumpkin to wash, dry, cut off the top to get the cap. With a spoon clean out the seeds. "Empty" pumpkin lubricate the inside and outside oil – pot to fill the stuffing is ready.Stuff the pumpkin can barley, buckwheat, rice, couscous, bulgur, meat or poultry, adding to them in the company of roasted veggies, nuts or dried fruit. you Can cook a sweet stuffed pumpkin filled with her favorite cereal and fruit...

Vegetable soups is not only a pureed soup of potatoes, tomatoes, pumpkin, carrots, zucchini, but the "normal" liquid. For example, Italian or French minestrone soup with sauce to the piste. For minestrone, the Italians take seasonal vegetables, and the more the better. Even the name of the soup translates as "big soup" or "supima": vegetables should be enough to "spoon stood". Most often the course is potatoes, carrots, leeks, celery, zucchini, bell peppers, various types of cabbage, fennel, tomatoes. Cut into small cubes – no more than 5 mm – the vegetables slowly fried in olive oil, and then adds a little water or broth. By pre-roasting the vegetables are ready the soup is especially fragrant. Very often in minestrone add legumes – peas and beans, and...

Familiar to us all, goulash is actually Hungarian national dish. At home, goulash is a thick rich meat soup with small pieces of meat. In our country goulash is not a soup and second dish. Braised in a fragrant gravy of the meat is always served with a side dish — boiled rice, buckwheat, pasta or mashed potatoes. At first glance, nothing complicated in the preparation of goulash in Russian no. Meat — veal, pork or chicken — you have to slice and fry in a pan with oil. At the end of cooking add the onions and a little flour. Then pour into the pan water, add the tomato paste, a little sour cream and spices — pepper and Bay leaf and simmer the meat until tender.However, in practice it is not always possible to cook stew with a thick tomato gravy. Win – win...

Eggplant all varieties are ideal for stuffing. Fill with a stuffing in several ways. The easiest is to cut the eggplant lengthwise into two halves and remove some pulp. If you want you can cut a thin layer from the top is "boat" will get deeper. "Devastated" eggplant, you can quickly fry in deep fat, and then fill with stuffing and bake in the oven until cooked. Delicious "boat" with chicken liver and vegetables or ground meat and cheese. You can cook and dietary option is to stuff the eggplants with vegetables. In this case, half it is better to leave them whole and bake separately, then gently clean them from the pulp and fill the ready filling. the Board! Before sending in the oven eggplant sprinkle with seasoning – it will turn out especially delicious,...

Glazed carrots can be a great hot appetizer or interesting side dish to meat or poultry. The glaze not only gives the carrots a delicious glossy Shine but also increases its usefulness, as for the absorption of carotenoids contained in carrots, is necessary to company fats – butter or vegetable oil, sour cream or cream. And the glaze reveals the natural sweetness of the carrots. To cook glazed carrots is simple. On a pound of young carrots will need 50 g butter or olive oil, 1 tablespoon of sugar, half a teaspoon of sea salt.Wash and peel the carrots. Fill it with ice water for 15 minutes, so the carrots don't lose crispness when frying, then remove and dry with paper towels. In a deep frying pan, melt the butter in the hot olive in the ratio of 1:1 (in...

Roasted beets are much tastier cooked. With oven baked beets are tasty salads, vinaigrette, cream soups. There are several ways. The easiest: cut the beets in large slices, drizzle with olive oil, sprinkle with salt and send in the preheated oven for 20-30 minutes. The second method is to put the beets on a sheet of foil, drizzle with oil and sprinkle with salt, tightly wrap and send in a preheated 180 degree oven for 40-60 minutes. To beet turned out flavorful, you can add a sprig of rosemary or seasoning. The bouquet of spices with harmoniously designed ensemble of herbs, fragrant spices and selected vegetables. Another way to roast beets on the salt. 4-6 small roots will need 2 – 2.5 kg coarse salt, 4-5 sprigs of rosemary and a little butter. Beets wash,...

Cherry compote is not only delicious summer drink, it can be used in higher cooking purposes, for example for impregnation of sponge cakes for the cake. In the compote you can cook dumplings with cherries or pour over when serving dessert cream. The compote if desired, you can prepare for the future, to enjoy in the cold autumn and winter evenings. Cherry compote is not necessary to release from the bones! But even if you work hard, and have removed them — do not throw away. In the process of cooking compote of cherry stones still useful: boiled, they will give the drink a delicious tart flavor. Cherry compote with seeds: ingredients: fresh cherry — 1 kg water — 1 litre sugar — 300 g the Method of preparation. Before cooking soak the cherries for 2 hours in...

Cold soups are the main culinary hits of the summer. They refresh and satisfy, and they are useful and incredibly tasty. Win-win the basic ingredients of cold soups: tomato, cucumber, pumpkin, potatoes, avocado, corn, green peas, beets, fennel, zucchini, celery — like stem and root, carrots. Don't forget about the recently made popular fruit soups, from melon, watermelon, strawberries, blueberries, blueberries and mango. Prepare cold soups in two ways. These solid ingredients like potato or pumpkin, which are usually not eaten raw, boiled, fried or stewed, then cooled and pulverized with a blender. Other cold soups ingredients not subjected to heat treatment, therefore, does not lose vitamins and minerals. No matter how you cook cold soup, the main thing...

In the Summer change hot nourishing soups come cold and refreshing: okroshka, beetroot soup, botvinya, and the easiest to prepare, – friedge. Friedge is the brother of beetroot soup, a traditional dish in Poland, Belarus, Latvia and Lithuania. The differences between these soups is that the beetroot can be meat products, and friedge is prepared without them – only from vegetables. Friedge is prepared on the basis of beet broth, kefir or yogurt. Served chilled, sprinkled with the fresh herbs and season with sour cream. Friedge is possible to take on a picnic, if you prepare everything the night before: put a basket in a bowl of vegetable meats, a closed tight lid, and a jar of beet broth. the Recipe. Kholodnik - ingredients (for 10 servings): beets – 500 g...

Tarator – traditional Bulgarian cold soup dishes. His love not only for the freshness in the exhausting heat, but also for a unique taste, so tarator – a frequenter of restaurants in Bulgaria at any time of the year. Main ingredients of tarator the cucumber and garlic. Cucumber definitely cleaned and cut into medium dice, and finely chopped garlic. Also in the soup usually add a little vegetable oil – olive oil or sunflower oil and salt. For the filling, use natural yogurt, less water with vinegar. Vegetarians and fasting can prepare tarator plant-based milk, adding a bit of lemon juice or Apple cider vinegar. In different regions of Bulgaria tarator cooked in its own way: to the basic set of ingredients can often add chopped walnuts and parsley, sometimes...

Guacamole is a traditional Mexican dish made from avocados that can be a salad, appetizer if served with chips or croutons, garnish or even sauce. Guacamole is a mixture of avocado and olive oil, garlic, lemon juice/lime, Chile and cilantro. With spices you can play whatever you like – someone who likes to add curry, some cumin – always tasty. The most important thing in the preparation of guacamole is to choose a good avocado. It is best suited for guacamole avocado varieties Pinkerton – with a thick skin with pimples, which is easy to clean. Besides, the Pinkertons flesh is softer and kremoobraznogo than other varieties. Ripe avocados should be smooth dark green or brown colors, without spots. Careful when pressing the flesh sags, but the dents are...