Mains

Beef Stroganov with Mushrooms

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 Modernized classical Russian dish.

Source

Prep
 0:30
Cook
 0:30
Yields
 4 servings

Ingredients

Method

  1. Dry the beef stripes and mix them with flour.
  2. Fry mushrooms in a separate pan.
  3. In a frying pan heat the oil. Fry the beef stripes in batches on high heat. Fry each side for around 30 seconds. Then remove the beef from the pan leaving the fat in the pan.
  4. Heat butter in a pan, lower the heat to medium, then onions and garlic. Fry until onions are caramelized.
  5. Add back the beef. Then add white wine and beef stock (or water), sour cream, (optionally) mustard, and bay leaves. Add salt and pepper. Bring it to boil. Let it simmer for 15-20 minutes.
  6. Serve with potatoes and sprinkle the Beef Stroganov with greens.

Original Andy's Ingredients

Andy's Method

Chebureki

From Lifehacker.ru and Foodie

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A classic Crimean Tatar deep fried turnover.

Dough

Pâte à choux dough

Ingredients

Instructions

  1. Mix flour with oil and salt
  2. Keep mixing, while mixing slowly pour in the boiling water.
  3. Knead the dough until uniform.
  4. Cover it and let it rest (for 30 min).

Regular dough

Ingredients

Instructions

  1. Mix all ingredients.
  2. Knead the dough until uniform.
  3. Cover it and let it rest.

Dough with kefir

Ingredients

Instructions

  1. Mix all ingredients but flour.
  2. Add flour. Knead until uniform.
  3. Cover it and let rest.

Filling

Meat

Ingredients

Instructions

  1. Chop ingredients.
  2. Mix together.

Cheese

Ingredients

Instructions

  1. Grate the cheese.
  2. Mix ingredients.

Combining

  1. Divide the dough into small balls size of an egg.
  2. Roll out the dough on a layer of flour into a shape of a circle until the dough is 3 mm thick.
  3. Add the filling on top. It should cover half of the circle, leave 2 cm from the edge uncovered.
  4. Fold the other half of the dough on top.
  5. Gently squeeze the trapped air out.
  6. Use the fork to press on the edges such that they would glue together.
  7. Heat the pan with enough oil such that the chebureks could float in it.
  8. Add chebureks to the pan (should fit 2 of them at a time).
  9. Fry for 3-5 minutes, flip over, the fry for 3-5 minutes more.
  10. Remove the chebureks and place them on a kitchen towel.

Chicken Kebab Wrap

Source

Yields 4 servings

Ingredients

Kebap:

  • 4 deboned chicken thighs, 1 boned thigh = 200 g
  • 1 capsicums

Spices mix:

  • 4 tbsp unflavored yoghurt
  • 1 tsp paprika
  • 1 tsp oregano
  • 0.5 tsp black pepper
  • 0.5 tsp MSG
  • 1 tsp Salt
  • 1 tsp (optionally) thyme

Wrap:

  • 4 wraps
  • 1 tbsp white sauce, optionally
  • 2 pickled cucumber, sliced
  • 2 tomatoes, sliced

White sauce:

Instructions

  1. Mix chicken and spices mix in a baking dish.
  2. Roast at 220 C for about 30 min.
  3. While it's roasting, mix the white sauce, prepare other wrap ingredients.
  4. Take out the chicken. Store any chicken stock for later. Slice the chicken thinly, spread it on a baking sheet. Add sliced capsicums, shove it in the oven to roast for around another 10 minutes until browned.
  5. Spread the white sauce onto a wrap, compose all ingredients, and wrap it.

Chicken Massaman Curry (gaeng massaman gai)

From: The most popular thai food

chicken massaman curry with pineapple

Prep 0:10
Cook 0:15
Yields 2 servings

Ingredients

Main:

  • 500 g chicken breast, diced in 1×1 cm cubes
  • 1.5 cups thick coconut milk
  • 2 cups thin coconut milk, 1 cup thick coconut milk with 1 cup water
  • 0.25 cup peanuts, roasted
  • 200 g small potatoes, peeled and cut into bite-sized pieces
  • 200 g pineapple, peeled and cut into bite-sized pieces
  • 4 cardamom leaves
  • 4 cardamom seeds
  • 3 tbsp tamarind paste
  • 1 tbsp seville orange juice
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar
  • 120 g massaman curry paste

Massaman curry paste:

Instructions

  1. If making curry paste on your own, finely pound all ingredients together.
  2. Add the thin coconut milk into a pot and heat over medium heat. Add the chicken and simmer until tender. Remove the chicken from the pot and set aside the thin coconut milk.
  3. Heat the thick coconut milk in a pan over medium heat and stir frequently. As the coconut milk separate into layers, add the curry paste and stir-fry until fragrant. Add the chicken and fish sauce, stir through.
  4. Heat the thin coconut milk pot over medium heat. Once boils, add the chicken. As the curry sauce boils again, add sugar, tamarind paste, orange juice, and peanuts. Stir well.
  5. Add the potatoes, pineapples, cardamom seeds and leaves and stir through. Simmer for another 5-10 minutes. Adjust the flavor and remove from the stove.

Notes

This recipe of massaman curry use pineapples and not the onion. Another important ingredient is seville orange juice (can be substituted with tangerines). The orange juice add an interesting charm to the curry and balance out its sweetness. This massamun curry can be enjoyed with toast.

Chicken Meatballs

Yields 4 servings

Inspired by Swedish Köttbullar, juicy meatballs that melt in the mouth.

Ingredients

Instructions

  1. Peel potatoes, cut big potatoes into smaller pieces, set them to boil
  2. Add chicken, uncut onion, bread, salt, and pepper to the food processor and process it until it mixes somewhat.
  3. Add milk, continue blending. Reach the consistency of meat cut in small pieces.
  4. Cut cucumber into thin slices, add it to bowl. Add cream, some salt, some sugar, parsley. Mix.
  5. Form meatballs from of the processed meat, set it aside.
  6. Heat some oil in a pan, add meatballs and fry on high heat 2-3 minutes until browned. Don't forget to turn them.
  7. Remove meatballs from the pan. Reduce the heat, add onions and mushrooms. Fry until onion caramelizes.
  8. Add flower, salt, and pepper. Mix. Then add the broth. Bring it to boil.
  9. Add meatballs to the pan, and then reduce the sauce with meatballs inside it. Should take 5-8 minutes.
  10. Assemble potatoes, meatballs with sauce, and cucumber salad on a plate.

Chili Con Carne

From: jamieoliver.com

“This hearty, all-time classic chilli con carne recipe is hard to beat – delicious!”

Prep 1:15
Yields 6 servings

Ingredients

For garnish

Instructions

  1. Cook rice.
  2. Peel and finely chop the onions, garlic, carrots, and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop. Remove seeds from habanero peppers and chop them.
  3. Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, habanero peppers, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
  4. Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
  5. Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
  6. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirServe up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chili, if you like, then tuck in.

Dumliama

From: receptumedis.lt

A traditional Uzbek dish adapted to be cooked with a pressure cooker.

Prep 1:30
Cook 0:30
Yields 12 servings

Ingredients

Instructions

  1. Roughly cut fresh herbs so they won't be longer than 5cm. Set some onion aside and cut into smaller pieces for garnish.
  2. Heat the pressure cooker and dry-fry meat and onion until a little brown crust appears.
  3. Take the cooker off the heat. Add salt (1/2 teaspoon), black pepper.
  4. Add layers of carrots, then capsicum, then tomatoes. Season with salt after each layer.
  5. Add a layer of fresh herbs (except for fresh onion).
  6. Insert heads of garlic. Finally, add a layer of potatoes. Season with 1/2 teaspoon of salt.
  7. Close the cooker, heat it until the second pressure level and cook for 40min.
  8. Remove the heads of garlic, they won't be needed anymore.
  9. Add potatoes on the side, the “beefy” part in the middle, pour some broth on top, and finally, sprinkle with fresh onion.

Fondue

From: gutekueche.ch

The perfect blend of Romandie and Deutschschweiz.

Cook 0:30
Yields 6 servings

Ingredients

Instructions

  1. In the fondue pot heat up the white wine to medium heat.
  2. Pour in grated cheeses. Stir continuously.
  3. Mix kirsch with stark in a cup.
  4. Once the cheeses reach a creamy consistency, pour in the mix. Keep stirring.
  5. Add salt, pepper, and nutmeg.
  6. Cut the bread into 3x3cm squares, and serve. Don't forget to lit up a heater under the fondue pot.

Gong Bao Chicken

From: suezhoudoesfood.com

The specialty of Sichuan region.

Prep 0:30
Yields 2 servings

Ingredients

For the rice:

  • 1 glass of rice, preferably jasmine
  • 300 g water

For the gong bao:

  • 400 g chicken fillet, about 2 chicken fillet pieces, cut into 1 cm cubes
  • 70 g 1 Chinese leek or 5 spring onions, sliced in 1 cm pieces
  • 10 g (8 small or 5 big) dried chili peppers, de-seeded, cut in 1 cm pieces
  • 1 clove of garlic, finely chopped
  • 5 g (1 slice) ginger, finely chopped
  • 1 tsp (2 gr) Sichuan peppercorn
  • 50 g roasted peanuts
  • 1 tsp sesame oil

For the chicken marinade:

  • 1 tsp dark soy sauce
  • 2 tsp starch
  • 1 tbsp vegetable oil

For the sauce:

Instructions

  1. Cook rice.
  2. Place the chicken into a bowl mix with the marinade. Set aside.
  3. Set aside the garlic the ginger and the leek in a separate bowl.
  4. Set aside the chili and Sichuan peppercorn in a separate bowl.
  5. Combine all sauce ingredients in a separate bowl. Taste and adjust the sourness and sweetness flavor when needed.
  6. Add 1 tablespoon vegetable oil in the wok. When it is smoking hot, add 4 teaspoons of oil and fry the chicken till well cooked.
  7. Transfer to a colander to drain the excess oil and moisture.
  8. Add 3 tablespoons vegetable oil in the wok. On low heat, stir fry the chili peppers and Sichuan peppercorn till fragrant. Transfer the dry spices from the wok into the plate but leave the oil behind.
  9. Add the ginger, garlic, and leek into the wok and stir fry till fragrant. Turn the heat up high and add the chicken. Stir well.
  10. Add the sauce. Fry until it thickens.
  11. Toss in the fried peppers, sesame oil, and peanuts and mix well.
  12. Serve rice and chicken in separate bowls.

Gyudon (Japanese Beef Bowl)

From: pepperplate.com

Gyudon (or Beef Bowl) is like a comfort food for Japanese. It can be prepared quickly and it has nutritious ingredients like beef, onion, egg, and rice.

Cook 0:20  
Yields 2 servings

Ingredients

For the teriyaki sauce:

  • 2 tbsp sake
  • 2 tbsp mirin
  • 3 tbsp soy sauce

For the gyudon:

  • 1 glass Japanese short grain rice
  • 1 onion, cut in half-rings
  • 340 g thinly sliced beef, chuck or rib eye
  • 1 tbsp neutral flavor oil (vegetable, canola, etc
  • 2 tsp sugar
  • 0.5 cup dashi, Japanese stock

For the garnish:

Instructions

  1. Cook the rice.
  2. Put beef to a freezer for an hour. Then take it out and now slice it in thin slices. (You may prepare in such a way in advance and keep thinly cut slices in the freezer for the future).
  3. (Optionally) prepare the onsen egg.
  4. Bring in one pot water for beef to boil, and heat the oil in a large frying pan over medium-high heat.
  5. Boil the beef slightly, until no longer pink.
  6. Fry the onion until tender.
  7. Remove (and drain) the beef from the pot and add to the pan.
  8. Add sugar and fry for 30 seconds.
  9. Add teriyaki sauce and dashi to the pan.
  10. Lower the heat and simmer for 2-3 minutes.
  11. Add rice to the bowl. Then cover it with beef. On a side add pickled ginger onion and onsen egg. Sprinkle the garnish with chili-sesame powder.

Kėdainių Blynai

From: lamaistas and worldrecipes

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Ingredients

For pancakes dough:

For filling:

Method

  1. For the pancakes dough grate super finely potatoes with onions.
  2. Add the grated potatoes to the sieve placed above the bowl to let the potato juice sieve through.
  3. Add the potato leftovers to a bowl. Let the starch settle at the bottom of the potato juice. Then slowly poor the juice out so that the starch would remain at the bottom. Add the starch back to the potatoes.
  4. Add eggs, flour, and then finally salt and peeper to taste. Mix well.
  5. Mix the minced meat with a finely chopped onion, marjoram, salt, and pepper to taste. Set aside.
  6. Heat the pan to the medium heat, add oil. Take one tablespoon of potato dough, spread quite thinly on a pan. Then using your hands and fingers take some meat, form a flat circle and place on top of the pancake. Finally, add another tablespoon of potato dough on top of the meat layer.
  7. Fry for 5-7 minutes until nicely browned, then flip the pancake and fry for another 5-7 minutes.
  8. Serve with a sour cream (or Crème Fraîche). Or with a garlic milk curd sauce.

Kotletai (Котлета)

Yields 8 servings

Ingredients

Instructions

  1. Chop the onions finely and fry till it starts to brown. It does not need to be fully fried.
  2. In a separate bowl submerge white bread into milk.
  3. Whisk the egg with the mustard.
  4. Mix all ingredients by hand. Then form flat balls size half of a (Žygio) palm.
  5. Fry them on medium heat from both sides covered under the lid. You can add some water into the pan to let them steam a little.

Noodles

From: Souped Up Recipes

Yields 4 servings

Chinese style noodles. Fit to replace italian Spaghetti.

Ingredients

For the noodles:

  • 300 g cake flour, high protein/gluten
  • 2 eggs
  • Water, eggs + water = 150 g
  • 2 g salt

For the super quick sauce:

Instructions

  1. Add everything to a bowl, mix with chopsticks. Knead with your hands until smooth. Cut into two blobs. (Optional) Wrap in a plastic wrap. Rest for 15min.
  2. Roll the dough. Sprinkle some dry flour on top. Then fold the dough four times. Cut with a pizza knife as thin as possible. You can use a cutting board to guide you.
  3. Mix all sauce ingredients together. Then mix the sauce with the noodles.
  4. Heat up the oil and poor on top of the sauced noodles. Then mix well.

Oven Ribs

From: FooDee

Prep 0:15
Cook 2:15

Ingredients

Ribs:

  • 1.5 kg pork ribs
  • 1.5 tsp salt
  • 1 black pepper
  • 1 dried garlic

Glaze:

Instructions

  1. Cover ribs in salt, pepper, dried garlic
  2. Put ribs on a grill and shove it to the preheated to 200C oven for 1 hour.
  3. Take the ribs out, cover them in a foil. Put it to the oven for another hour.
  4. Prepare the glaze. Add all sauce ingredients, heat it on the stove just below the boiling point, stir continuously for about 5 minutes.
  5. Take the ribs out, remove the foil, apply the glaze all over, then shove it to the oven for another 15 minutes.

Pad Thai Gai

From: The Most Popular Thai Food Also: Adam Ragusea

Yields 2 servings

Ingredients

For the sauce:

  • 4 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 35 g (best palm, brown second) sugar
:!: It's possible to replace both the fish sauce and tamarind with 3-4 tablespoons of Worcestershire sauce. Not the same, but pretty good.

Main:

Instructions

  1. Mix up the sauce and let the sugar dissolve.
  2. Prepare the ingredients. The frying is very fast (3 minutes) and you need everything ready by that.
  3. Prep the noodles:
    1. Method 1: Fill a nonstick pan with water, bring it to boil. Put the noodles in. Cook for 2-3 minutes. Then dump the noodles into the strainer and shock with cold water to prevent them from sticking and cooking further. Set aside.
    2. Method 2: soak noodles in warm water. Let it rest there while you prep other ingredients.
  4. ⚠️ From now on cook for one ration at a time!
  5. Dry the pan, return to cooking. Add oil, let it heat up.
  6. Put half of the chicken in, stir a bit, spread the chicken thin and let it fry like that to let it brown.
  7. When the chicken pieces are opaque 2/3rds of the way up, put in half of your tofu, shallots/garlic/chili mixture and stir it aggressively. Push it over to one side of the pan (it's OK that the chicken and veg aren't fully cooked yet).
  8. Dump in half the noodles, a third of the sauce (you can always add more sauce if you think it needs it), splash of water, combine. The water liquidifies the sauce and allows the noodles to finish cooking.
  9. Push everything to the side, on the other side add some oil, crack an egg, scramble it, then fold the combined noodles onto the scrambled egg. Let it roast for a handful of seconds, then mix everything.
  10. Add half the bean sprouts, chives or spring onions, a few chopped peanuts, and stir to combine.
  11. Put it on a plate, garnish on the side of the plate with lime wedges, more peanuts, garlic chives. Wipe out the pan and cook the second portion.

Pilz-Spaghetti

From: bettybossi.ch

Cook 0:35
Yields 4 servings

Dreifach lecker: Champignons, Shitake und Steinpilz mit Spaghetti und zerlaufenem Käse.

Ingredients

Instructions

Pineapple fried rice (kao-pad supparod)

The fried rice is tender, perfectly cooked and not broken apart. This dish is fragrant from the pineapple.

Ingredients

Instructions

  1. Peel the prawns, devein and remove the heads. In a saucepan on medium heat stirfry the prawns without any oil until cooked. Set aside.
  2. Heat 1 tbsp oil in a saucepan on medium heat. When the oil is hot, add the beaten egg into the middle of the pan. Tilt the pan around and allow the egg to thinly come the pan. When the egg is cooked, roll and remove from the pan. Allow the omelet to cool before slicing the roll into thin slices.
  3. Heat the remaining oil in a pan over medium heat. Stir-fry the garlic until fragrant then add the chicken and stir-fry until the chicken is cooked. Add the cooked prawns and rice and stir to mix.
  4. Add fish sauce, sugar, pineapple, bell pepper and onion and stir through. Season and adjust the taste. Transfer to a serving plate and place the thinly sliced omelet on top.

Notes

For the cooked jasmine rice that does not stick together in lumps, rinse 2 cups of jasmine rice and drain. Add 1 tbsp of vegetable oil and mix well. Add 2 cups of water and cook the rice with a rice cooker.

Choose a pineapple that is sweet and sour, but not too sour, as both the flesh and the juice will be used. Cut the pineapple lengthwise and scoop out the flesh. The shells can be used as a bowl to serve the pineapple fried rice.

Plov

From: Babushka Vera, My Name Is Andong

Prep 0:15
Cook 0:50
Yields 8 servings

Imrpoved babushka's Vera recipe.

Ingredients

For plov:

Instructions

  1. Add oil to a pot (fill up to 0,5 cm from the bottom). Heat to medium high.
  2. Fry meat until browned.
  3. Add onion, spices (but salt and pepper), and fry until onion is browned.
  4. Place a garlic bulb im the middle and spread the carrots over the meat and don’t mix.
  5. Pour water until the water level reaches the bottom of the carrots. Season with pepper and half the salt.
  6. Simmer on medium low for 30 mins with the lid almost closed. During this time rinse the rise 3-4 times.
  7. Remove the garlic (set aside) and add an even layer of rice.
  8. Pour water through the ladle (in order not to make holes in the rice layer) over the rice until water layer is around 1cm over the rice. Add the rest of salt.
  9. Boil the water. Then reduce the heat to medium and let it sit until the rice is no longer submerged in water.
  10. Insert the garlic back to the middle of the rice layer. Make some holes in the rice layer with the other end of the ladle to let the steam escape. Cover the plov, turn off the heat, and let it sit for 30 min.

Sweet and sour pork with cucumber, tomato, and pineapple (pad priew-wan moo)

Yields 2 servings

The pork is cooked and tender. The vegetables should not be overe The taste should be well-balanced.

Ingredients

Main:

  • 300 g pork loin, thinly sliced cross grain and blanched in boiling water
  • 100 g cucumber, cut into bite-sized pieces
  • 100 g onion, cut into 1 inch-cubes
  • 100 g tomatoes, sliced into 1 inch-sections
  • 100 g sour pineapple, cut into 1 inch-cubes
  • 2 tbsp vegetable oil

Sweet and sour sauce:

Instructions

  1. To make the sweet and sour sauce, add the vegetable oil into a skillet and heat over medium heat. Put in the garlic and fry until fragrant. Add the tomato sauce, vinegar, sugar, fish sauce, chili sauce and water and cook for another 10 minutes. Adjust the taste to sour, sweet and salty.
  2. Now heat the vegetable oil in a skillet over over medium heat, and stir-fry the onion until just fragrant. Add pork and pineapple and stir through.
  3. Add the cucumber, sweet and sour sauce and tomatoes. Increase the heat to high and stir-fry for another 2 minutes. Transfer to a serving plate.

Notes

Tips:

Thai Red Curry with Chicken (Kị̀ Kængp̄hĕd Dæng)

From: cicili.tv

Prep 0:15
Cook 0:05
Yields 2 servings

Ingredients

Instructions

  1. Cook rice.
  2. Heat the oil in a medium saucepan over medium-high heat.
  3. Add curry paste, and stir until the aroma is released.
  4. Pour in the coconut milk, mix well, and bring to a boil.
  5. Then add the kaffir lime leaves, fish sauce, sugar, bamboo shoots, capsicums, and chicken.
  6. Bring it to a boil, making sure the chicken is well done, about 5 minutes.
  7. Then turn off the heat and add Thai basil.
  8. Serve rice and red curry in different bowls, eat with fork and spoon.

Honey Mustard Chicken

From Nat's What I Reckon

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Ingredients

Method

  1. In a cold non-stick pan, add oil, place the chicken skin side down.
  2. Then turn on the heat on medium. After hearing the sizzles, fry it for 8 minutes. Do not touch the chicken the whole time!
  3. Flip the chicken over, fry for 5 minutes more. Then remove the chicken from the pan.
  4. Melt the butter in the same pan. Add onion and parsley stalks and fry until softened.
  5. Add garlic and thyme, fry for a couple minutes more.
  6. Add mustard, honey, wine and stock. Bring it to simmer.
  7. Add flour and creme fraiche.
  8. Add back the chicken skin side up.
  9. Fry until the chicken is done (internal temp 75 C).

Kiaulienos kepsnys su džiovintomis slyvomis ir vytintu kumpiu

From 15min

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Su kepsniu paprastai nebūna daug vargo, o pamaitinti juo galima nemažą šeimyną ar bičiulių būrį. Tereikia nusipirkti kokybiškos mėsos, parinkti porą priedų, o kol kepsnys kepa, paruošti tinkančių salotų. Šįkart mūsų siūlomas receptas su kiauliena itin paprastas, tačiau skonis maloniai nustebins.

Yield
 6
Time
 1h 30 min

Ingredients

Method

  1. Dėkite kiaulienos gabalą ant lentelės ir aštriu peiliu padarykite gilų horozontalų pjūvį – turite suformuoti savotišką „kišenę“, į kurią dėsite įdarą.
  2. Slyvas nuplaukite ir stambiai supjaustykite, pusę kumpio juostelių susmulkinkite. Nedideliame dubenėlyje sumaišykite slyvas, smulkintą kumpį ir tarkuotą imbierą (jei naudojate), įberkite pipirų. Sudėkite šį mišinį į kiaulienos gabale padarytą „kišenę“.
  3. Apgaubkite kiaulienos kepsnį likusiomis vytinto kumpio juostelėmis dėdami jas skersai ir taip, kad kraštelis kiek dengtų ankstesnę juostelę. Apdėliokite čiobrelių šakelėmis ir apsukite visą mėsos gabalą tvirtu lininiu siūlu ar specialia virvele kepsniams, surišdami galuose.
  4. Nedidelį kepimo indą pašlakstykite aliejumi ir dėkite ant dugno paruoštą kepsnį, iš šonų sudėliokite nuskustas ir perpus perpjautas bulves, kurias dar pašlakstykite aliejumi, pabarstykite druska, pipirais, čiobrelių lapeliais.
  5. Patepkite aliejumi ir kiaulienos kepsnį, o tada užpilkite ir paskirstykite per visą jo viršų šaukštą medaus, pabarstykite pipirais ir trupučiu druskos.
  6. Dėkite kepimo indą į iki 200 °C įkaitintą orkaitę ir kepkite apie 30 min., jei pernelyg dega kepsnio viršus, pridenkite jį folijos gabalėliu. Po 30 min. sumažinkite karštį iki 180 °C ir kepkite kepsnį dar 15 min. Išimkite iš orkaitės, gerai apgaubkite visą kepimo indo viršų folija ir leiskite pastovėti apie 20 min.
  7. Pjaustykite kepsnį riekėmis, patiekite su bulvėmis ir, kol patiekalas kepė, paruoštomis lengvomis salotomis.

Honey Chicken

From: Andy cooks

Ingredients

Method

  1. Marinate the diced chicken breast with 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing cooking wine, white pepper, and the egg white. Mix well and leave in the fridge for one hour.
  2. Fill a wok or large frying pan half full with oil and heat to around 180°C (350°F) for deep frying. 
  3. In a bowl, mix together the cornflour, rice flour, and baking powder. Season with salt. Place some marinated chicken pieces into the flour mixture and coat well. 
  4. Once the chicken is coated, carefully lower it into the hot oil and fry until golden brown and crispy, about 6 to 7 minutes. Remove from the oil and place onto a wire rack to drain. 
  5. In a bowl, mix together 1 tablespoon of light soy sauce, 4 tablespoons of water, grated garlic, chicken bouillon, rice vinegar, and honey. Stir well until everything is dissolved. 
  6. Once the chicken is fried, remove the oil from the wok and place it back on the heat. Add the sauce you just made and bring to a simmer. 
  7. Once the sauce has been simmering for one to two minutes, add the chicken back to the wok and coat well in the honey sauce. Toss the chicken carefully to evenly coat in the sticky sauce. 
  8. Place the chicken into your serving dish and garnish with some white sesame seeds and spring onions. Serve alongside steamed white rice.

Ragù alla Bolognese

From effilee

image.png

Yield
 10
Prep time
 30 min
Time
 2 h 30 min

Ingredients

Method

  1. Cut onions, celery sticks, and carrots into small cubes. You can use a food processor (in batches) to make this faster.
  2. Saute pancetta until translucent.
  3. Add veggies, and saute for a couple of minutes.
  4. Add minced meat.
  5. Add tomato paste, milk, water, and let it cook at low heat for at least two hours. Stir occasionally.
  6. Serve with tagliatelle (originally), or spaghetti (family favorite).