2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
With the help of a steamer you can prepare one of the national Greek dishes - dolma with mutton.
You need 400 grams of mutton, 2 handfuls of semi-cooked rice, vine leaves, 1-2 onions, half a cup of mutton broth, juice of half a lemon, dried mint - 1 tablespoon, olive oil and salt to taste.
The meat is cut into small pieces the size of a cooked rice grain. Add the finely chopped onion, half-cooked rice, salt, mint, add the lemon juice and mix everything well.
The vine leaves are boiled with hot water, then watered with cold water and dried. Put a little of the stuffing in each leaf and wrap like a tinsel.
Arrange in a greased steamer, pour the broth and cook for about 45 minutes. The sauerkraut is served drizzled with olive oil or garlic sauce.
In French cuisine, the main principles are the freshness of the products, the abundance of sauces and spices. The salmon dish Terrin with green mayonnaise is also prepared according to these principles.
Need fresh salmon - 400 g, green peas (frozen) - 2 cups, eggs - 4 pieces, liquid cream - 4 tbsp. In addition - a tablespoon of red pepper, olive oil, white pepper, a bunch of parsley and basil, salt - to taste.
Steam the green peas for 5-10 minutes, strain through a colander and pour cold water over them to preserve their color.
Cut the parsley and the rest of the greens, add the olive oil, 2 eggs, salt, pepper and mash everything in a blender or blender.
Cut the fish into pieces, add the cream, the other two eggs, salt, season with pepper and mash.
Grease a deep baking dish with oil, add half of the fish mass, all the green puree and the rest of the mashed fish on top.
Cover with baking paper and steam for about an hour. Allow to cool, refrigerate. Serve with lemon slices and green mayonnaise.
In Spain, lunch is considered the most enjoyable part of everyday life. In the steamer, the baked apples become very juicy and fragrant.
You need 3 apples, a handful of light and dark raisins, a handful of dates and walnuts, cognac, honey and chocolate. The raisins are poured with cognac for an hour.
Lightly roast the walnuts in a pan over low heat and grind. The dates are pitted and chopped. Drain the raisins and add the dates, walnuts, a spoonful of honey and mix well.
The apples are hollowed out and filled with the mixture. Cover with a pre-cut lid. Cook for about 15 minutes. Serve on a plate smeared with melted chocolate and generously drizzled with honey.
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