Put the chicken drumsticks in a pot, add whole carrots and whole pieces of parsley and celery root. Add 1 litre of water and cook until the meat is done (for about 1 hour). Rinse the okra under a strong stream of cold water, then soak it in warm water with a little lemon juice. Leave it for about an hour to swell.
Serve the Bey soup warm, with a spoonful of cream and lemon wedges on the side.
Roll out the puff pastry as thin as possible, then cut out circles slightly larger than the muffin moulds. Grease the muffin tin with butter, then put a circle of dough in each mould so that the dough covers the mould edges. Put chicken and vegetable stuffing in the dough baskets halfway. In a separate bowl, beat the eggs and put a spoonful of the mixture in each basket. Sprinkle with grated yellow cheese and bake in a preheated oven at 200°C for about 15-20 minutes.
In a separate bowl, finely mix the pâté and cream cheese.
Rub each tortilla with a slice of garlic, then heat them briefly in a pan. Spread the pâté and cheese on the warm tortilla, then place the zucchini slices. Sprinkle with finely chopped fresh parsley and coarsely chopped cashews, then roll up the tortilla like a crepe.
Cut the tortilla into bite-size pieces, then put half a cherry tomato on each piece and secure it with a toothpick.
In a separate bowl, mix the tomato paste with the finely chopped garlic and spices, and spread the sauce over each pizza.
Grate the cheese and arrange over pizzas. Cut the sausage into thin slices and place them on top of the cheese. Sprinkle with finely chopped chili pepper and put in a preheated oven at 220°C to bake for about 10 minutes.
Cook the pasta according to the package directions, and transfer it directly from the pot to a baking dish, do not drain it thoroughly. Pour the sauce over, cover with grated cheese bake it in a preheated oven at 200°C for about 25 minutes, or until the cheese is nicely browned.
In a separate bowl, mix olive oil, mustard, basil, lemon juice, pepper, and salt, then pour over the salad. Gently mix and sprinkle with grated Parmesan cheese.
In a bowl, mix the flour, cinnamon, cumin, ginger, hot and sweet peppers, salt, and pepper. Rub the spices into the meat thoroughly.
In a large skillet, heat the olive oil, add the meat and fry on high heat for about 5 minutes on each side.
Add a tablespoon of corn starch to the bowl where you mixed the spices, add some chicken stock and mix well, then pour over the chicken in the pan and reduce the heat.
Chop the dates and almonds with, add them to the chicken and cover the skillet. Let simmer for about 10-15 minutes, or until the meat is done.
Serve warm with basmati rice.
Wash the zucchini well, do not peel them, and cut them lengthwise into thin slices. Cut the onion into thick semicircles, and peppers into pieces similar to chicken cubes in size. Season the vegetables, chicken and mushrooms in a large bowl with salt, pepper, olive oil, and mix well.
Coat a skewer stick with olive oil as well, then slide a piece of pepper onto the skewer and push it until it is about 3 cm from the other end of the skewer. This gives you room to turn the skewers. Slide a piece of zucchini next to paprika, but pierce the zucchini as close to the edge as possible, so that it hangs from the skewer. Then put a chicken cube, piece of onion, wrap the hanging end of zucchini around the chicken and onion, leaving the end to hang and finally the mushroom. Continue like this until the skewer is full, putting the pepper at the end, to hold the other ingredients, especially the zucchini, which will be stretched over the entire skewer and the rest of the ingredients.
Cover the bottom of the pan with baking paper, making sure it covers the baking dish sides as well, to preserve the juices from baking. Arrange the skewers next to each other, pour the rest of the spices and olive oil over them.
Bake the kebab at 2000C for about half an hour, or until the chicken is cooked. You can turn the skewers occasionally, to ensure even baking and baste them with the sauce from the bottom of the pan.
Serve with a mix of lettuce and cherry tomatoes.
Cut the onion into quarters, chop the leek and carrot into large pieces, and peppers into strips. In a large pan, melt the butter with olive oil, then fry the meat until golden on both sides.
Add vegetables except the leek. Once the peppers and carrots soften, add the leek and sauté it briefly with the meat and the rest of the vegetables, then add tomato paste. Season, cover, reduce heat and simmer for about 10 minutes.
Rinse the rice thoroughly, drain it well, then add to the dish. Cover again and cook for about 15-20 minutes, or until the rice is cooked through. Shake the pot occasionally. Serve warm.
In the meantime, prepare the noodle dough. Add eggs and salt to the flour, and knead into a smooth dough. Leave the dough to rest for about 15 minutes, then divide it into two equal parts. If you have a pasta maker, roll the dough as thin as possible. If not, do it manually: on a floured surface, roll out the dough with a rolling pin as thin as you can, taking care it does not tear. With a sharp knife, cut the noodles and cook them in boiling salted water for about 5 minutes.
Feel free to add the cooked noodles to the stew pot, or serve them separately on plates, topping them with a piece of meat and the delicious sauce.
Make palm-sized patties and roll them in breadcrumbs. Heat a lot of oil and deep fry patties for about 3 minutes on both sides, until they turn nice golden colour. Put the patties on a paper towel to dry.
Make a mild sauce of cream mixed with yogurt, finely chopped arugula, and a pinch of salt. Serve with the delicious patties.
Transfer the chicken into a baking dish, and use the leftover marinade to prepare the sauce. Add the vinegar, Worcestershire sauce, flour, cloves, cinnamon stick, onion cut into wedges, and around 400 ml water to the marinade. Pour around the chicken and cook in the oven at 2000C. Roast the chicken for about an hour, occasionally basting it with the gravy from the bottom of the dish.
Meanwhile, cook the potatoes halfway. In a larger skillet, melt the butter with olive oil, add lightly crushed garlic cloves and spices. When the spices release their aroma, add the drained potatoes and halved cherry tomatoes. Make sure potatoes are well coated with spices. Transfer to another baking dish and bake in the oven for about 40 minutes at 2000C.
Remove the roasted chicken from the pan and serve on a large plate. Strain the gravy, mix with a little yogurt or cooking cream, then pour over the baked potatoes. Arrange potatoes around the chicken and sprinkle with fresh parsley.
Roll up the tortilla and briefly return to the grill pan. Cut in half and serve with ice tea.
Melt the cream cheese slightly in the microwave, add the grated cheddar and mix. Add chicken, sudžuka sausage and spices to the cheese combination, and mix thoroughly so the ingredients blend well.
Coat one side of the tortilla with the filling, then roll it lightly, taking care not to tear it. When you roll all the tortillas and use up the filling, cover them with cling film and leave in the fridge for a couple of hours. Cut the cooled tortillas into thick slices and serve with ajvar spread.
If using frozen peas, cook according to the package instructions. Canned peas do not need to be cooked. Cut the carrots into small cubes, then boil for about 10 minutes. Mix the rice with peas, carrots and hotdogs.
Chop the onion and boil it briefly with spices (spice mix, pepper and parsley) and cook. Add oil and vinegar to this mixture, mix well, then pour over the rice-peas combo. Sprinkle with fresh parsley.
In a small bowl, mix olive oil and spices, then coat the meat. Bake the kebab on a grill or grill pan on each side until golden brown. Serve with arugula and cherry tomatoes.
In a bowl, mix cream cheese, grated Trappist cheese and thinly sliced onion or leek. Place the mixture in the middle of each steak, then roll one at a time, making sure the filling stays in the middle.
Wrap the rolled chicken steaks in thinly sliced beef prosciutto and, if necessary, secure with toothpicks. Arrange in a baking pan and bake in the oven at 1900C for about half an hour.
You can serve the rolled chicken as is, or cut it into small rolls and serve with rice-peas combo.
Cut the prosciutto into strips and fry briefly. Arrange grated cheese in the middle of the dough, allowing about a 5 cm filling-free strip along the edges.
Arrange fried prosciutto over the cheese, top it with thin tomato slices.
Sprinkle with thyme, pepper and salt. With a sharp knife, cut the two longer sides of the dough into oblique openings, leaving the shorter sides uncut. Fold the free sides of the dough over the filling and baste them with eggwash.
Bake in a preheated oven at 2000C for about 30 minutes, until the dough is nicely browned. Leave the finished pie to cool, cut into cubes and serve with salad or yogurt.
Cook and mash the potatoes. Add flour, instant yeast, sugar, salt, butter (at room temperature), egg yolks, and warm milk. Mix all the ingredients well, then knead into a smooth dough. In order for the piroshki to be generous, the dough needs to rise in a warm place.
Cut the Pilka bologna sausage into tiny cubes, then mix it with cream, egg white and grated Parmesan cheese.
When the dough has risen, roll it out on a floured surface into a rectangle, about 0.5 cm thick. With a sharp knife, cut it into 8x8 cm squares. Put a larger spoonful of stuffing in the middle of each square, roll it into a piroshki, making sure that there is no hole at the ends where the stuffing might leak. Beat the other egg white briefly, then baste each piroshki with it.
In a deep frying pan, heat a lot of oil and fry the piroshki until they turn golden yellow. Serve with tartar sauce, or sweet and spicy chili sauce.
Grate the rind of one lemon and mix it with the lemon juice, then add honey, ground sweet paprika, one finely chopped clove of garlic, and pepper. Coat the drumsticks with marinade and leave them to marinate for at least half an hour.
Arrange the marinated drumsticks in an oven-proof bowl, pour the rest of the marinade over them, and place in a preheated oven at 2000C to bake for about 30 minutes.
While the chicken is roasting, prepare a juicy mango and peppers sauce. Peel the mango and cut it into cubes. Clean the peppers of stalks and seeds and dice. Cut the onion into slices, chop the garlic and fry them briefly in olive oil. Add the diced peppers and the juice of the other lemon, and simmer for about 5-8 minutes. Add mango, finely chopped fresh parsley, pepper and salt. Simmer for another 3 minutes.
Pour the hot sauce over the roasted drumsticks and serve with couscous.
Cut the chicken fillet into thin small steaks, beat them lightly. Season with salt and pepper, and arrange part of the meat on the bottom of a baking dish - making sure that as little free space as possible remains.
Arrange sausage slices evenly over the meat. Grate the cheese (Gouda, Trappist, Edam, Cheddar, etc.) and spread it evenly over the sausage. End with the second layer of the remaining chicken.
In a large bowl, beat the eggs with a little salt, pepper and a mixture of spices, then cream and mix well. Pour the mixture over the meat, and put in a preheated oven at 1800C. Bake for about 40 minutes. Leave the casserole to cool for ten minutes, cut into squares and serve with boiled mixed vegetables.
Cook pasta of your choice (macaroni, fusilli, farfalle, etc.) al dente, or according to the package directions.
Melt the butter in a pan, then fry finely chopped garlic. Add the flour, stirring constantly so no lumps form, then lightly pour in the chicken stock and continue to mix until you get a fine cream. Add the cooking cream, paprika, chili seeds, salt and pepper, mix well and simmer for about 5-6 minutes.
Remove from heat, then mix in grated Parmesan and 100 g of mozzarella and mix well. Then, add pasta and finely chopped parsley to the sauce, and mix thoroughly so that the pasta absorbs the sauce.
Cut the sausage into slices about 2-3 mm thick, and fry briefly in little oil. Add the fried sausages to the pasta mixture, then pour everything into a deep baking dish or oven-proof bowl. Sprinkle with the rest of the grated mozzarella (200 g), place in a preheated oven at 2200C and bake until the cheese is finely browned (about 10 minutes). Let this delicious pasta cool for about 10-15 minutes before digging in.
Cut the beef sausage into tiny cubes, then fry briefly (about 5 minutes) in olive oil. Remove it from the pan into a bowl and cover. Add finely chopped onions, garlic, carrots, and a celery stalk to the same pan, and simmer for about 5-6 minutes.
Pour in beef stock and simmer for another 5 minutes. Coarsely chop peeled tomatoes, mix them with a little salt, pepper, brown sugar and thyme, then add to the rest of the vegetables. When the sauce boils, slowly pour in the cooking cream and add the bay leaf, reduce the heat and simmer for about 20 minutes. Stir occasionally. Add the fried sausage and cook for another ten minutes. If necessary, add more salt and pepper, and remove the bay leaf.
Then, make the cheese filling. Melt the cream cheese in a pan over low heat, then add the ricotta and grated Parmesan cheese, and mix well. Chop garlic, tear the basil leaves with your fingers and add to the mixture together with the salt and pepper. Finally, add the egg, mix well and remove from the heat.
To assemble, pour some meat sauce on the bottom of a deep baking dish. Put lasagne sheets (3 pieces) on top of it. Pour the cheese mixture evenly over the lasagne, top it with grated mozzarella. Repeat the process with the meat sauce, and another layer of lasagne. End with the meat sauce, which you will top with grated mozzarella and grated Parmesan.
Cover the dish well with aluminium foil and place in a preheated oven at 1900C and bake for about 40 minutes. Then remove the foil, increase the temperature to 210 degrees and bake the lasagne for another 20 minutes, or until the cheese on top is finely browned. Leave the lasagne to cool for at least 15 minutes before cutting into squares.
Boil the potatoes, then mash them. While still warm, add butter and spices, then mix briefly with a mixer. Add the egg and part of the milk, then continue to mix. Be careful not to dilute the mixture too much, as you will not be able to shape it. Leave it to cool, then prepare the stuffing.
Cut feta cheese and smoked fillet into cubes. Using a large spoon, take some croquette mixture and shape it into a patty with your hands. Put a little feta cheese in the middle, then a little fillet, then carefully shape the patty into a croquette. Roll the croquettes in flour immediately. When you have used all the mixture to make croquettes, heat a larger amount of oil in a deep pan.
Roll the floured croquettes in beaten eggs, and then in breadcrumbs, lower them carefully into the hot oil and fry until they turn brown all over. Serve the croquettes with lettuce.
Season the meat with salt and pepper on all sides. Lightly grease a large skillet, then arrange the thighs with the skin side down. Fry them until the skin is finely browned, then turn to the other side and fry until the meat is done.
Heat the chicken stock in a pan. In a separate bowl, mix honey, brown sugar, mustard, apple vinegar, Tabasco, and finely chopped fresh parsley and chili seeds, then add everything to the stock. Heat over low heat, stirring constantly until the glaze becomes thick like honey.
Add the drumsticks and simmer gently for another ten minutes. Serve the chicken with mashed potatoes.
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