I made the dough by hand to make bread, I put all the ingredients from the beginning, except the cereals that I put when the dough was almost ready. I left it on the kneading and leavening program for 1.50 hours and then I shaped two long and thin rolls.
I twisted them and placed them in the ring baking tray, previously greased with butter and left to rise for another 30 minutes.
I baked the bread in the middle of the oven with a tray of water under it, at 220 degrees for 30 minutes (the time may differ slightly depending on the oven).
It came out super fluffy and tasty, the onion gives it a barely felt aroma, very fine. It keeps well for the next day.
Herring in a jar in layers with onion, carrot and lemon
Herring is a favorite fish in many families, due to the fact that it has lean meat and a mild taste.
If you like this type of fish, you should try the recipe below. You will learn how to put herring in marinade for the winter in a jar, in layers with carrots.
How to make an onion stew with veal and garlic & # 8211 Transylvanian recipe?
How do we cook veal in a multicooker, classic pot or under pressure (kukta)?
In a saucepan I heated the oil, added the cumin seeds and hardened them until they started to sauté. This method develops the pleasant aroma of cumin.
Then I added the sliced meat in equal cubes.
Finally I put the onion and grated carrot (I put the garlic at the end).
I stirred and waited until they browned slightly, about 30 minutes. I cooked in a Heinner multicooker and used the stew function (30 minutes). If you use a classic pot, you will have to work over medium heat and stir from time to time so that nothing burns.
How to make caramelized onions and how to use it in dishes! There is no need to use sugar in this recipe
For those of you who want to experiment as much as possible in the kitchen, we have a tasty proposal: caramelized onions. You can enjoy it on a few slices of baguette, as an appetizer, you can put it in soups, for extra flavor, you can incorporate it in sandwiches and salads or you can use it as a side dish, along with a juicy steak.
What do you need?
- 3-4 large onions, yellow or red. The yellow ones caramelize the easiest, and the red ones look very good. You can choose any of these.
- 2 tablespoons butter or extra virgin olive oil
- 2 tablespoons red or white wine, balsamic vinegar or water
- A stainless steel or cast iron pan & ndash these are perfect for caramelizing onions.
How do you proceed?
Cut the onions in half, and then cut them into thin slices.
First of all, you have to arm yourself with patience. You can't force things, but the wait is well worth it. Melt the butter in the pan over medium heat. Add the onion and mix well so that you cover it in butter. Stir every 5-10 minutes and be very careful not to burn.
In the first 10 minutes, the onion will become transparent. After 20 minutes, the slices will start to caramelize & ndash you will notice both the color and the smell. Adjust the flame if you feel it is too hard. By 40 minutes, the onion will already be golden, and after another 10 minutes it will be completely caramelized. A layer of caramelized sugar will form on the bottom of the pan, but it is normal for this to happen, so don't panic.
When ready, pour a little water, wine or balsamic vinegar. Add salt to taste.
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Bacon, onion and cheese tart
A dish from the "cleaning in the fridge" category. A little of both, and as a result we get a delicious and filling tart.
If you don't like the sweet taste of coconut flour, you can use the dough recipe from this tart.
- for crust:
- 90 g butter
- 90 g coconut flour
- 1 or
- 1 teaspoon psyllium bran (optional)
- ½ teaspoon of salt
- ½ teaspoon onion powder
- for the filling:
- 100 g sliced bacon
- 4-5 sprigs of green onions
- 2-3 tablespoons of olive oil
- 200-250 g of cheese (I had mozzarella for pizza and camembert)
- 4 eggs
- 200 ml sweet cream
- ½ teaspoon of salt
Put all the components for the crust in a bowl and knead a homogeneous dough with your hands. It is spread on a baking sheet, with the help of a twister, in a thin circle. Be careful to use a baking sheet on top (or a silicone mat), otherwise the dough will stick to the rolling pin.
The dough sheet is transferred to a round shape. There are also some borders, if you will. My shape was quite large (28 cm) and I didn't have enough edging dough, it was good anyway.
Separately, in a frying pan, fry the sliced bacon in its own fat. Add chopped green onions, plus olive oil. Keep everything on fire for a maximum of 3 minutes, stirring. Turn off the heat and leave to cool a bit. Then distribute the composition evenly on the dough crust.
Cut the cheeses into cubes / slices. It sits on the surface of the tart. Pour a mixture of eggs, cream and salt on top.
The form is given in the oven heated to 180 degrees C for about half an hour. Or until the whole surface is caught and browned, and the smell emanated is irresistible.
Serve immediately, but if necessary, it is good and later, reheated.
TOTAL: 1085 grams, 3400 calories, 124.8 protein, 304.3 fat, 32.9 carbohydrates, 33.5 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.