Traditional recipes

Green beans with three kinds of meat

Green beans with three kinds of meat

Peel a squash, grate it and add a little oil and water. Meanwhile, the steaks are crushed, then added to the onion mixture, which has become translucent. Season with salt and pepper, leave for approx.

10 minutes to simmer, covered, over medium heat, to "make friends" to taste. Add the frozen beans, make up with about 1 cup of water, then leave to boil for about. 15 minutes on medium heat, covered. After the beans have boiled, add the paprika, the broth and the finely chopped greens, and let it boil for another 2 minutes. Serve hot with homemade bread or polenta. Final presentation pictures, on another occasion, that the food has evaporated.

Good appetite!

10 classic French dishes for the master

Are you new to French cuisine? Does language intimidate you and make recipes inaccessible? Let's take the mystery of French cuisine and learn how to make some classic dishes.

French cuisine is full of flavor and there are some basic recipes that every beginner should know. Many of these delicious restaurant recipes are simply variations of them and as you become more comfortable with crepes, tarts and bisque, you will discover how easy they are.

Appetizers to impress: a delicious cake, flavor

French cuisine offers many delicious appetizers, from simple to complex. A tart is an ideal recipe to start with as it feeds the whole group and you just have to cut it to serve. This amazing recipe for a Roquefort cheese and a caramelized onion tart is a classic, and the taste is unbelievable. Just make sure you use hard roquefort cheese - one that is distinctly French - as is essential and gives the tart its signature French signature.

A French bistro salad: Classic Nicoise

When it's time to choose a traditional French salad, few can beat the classic taste of Nicoise. This delicious recipe is a favorite bistro, complete with tuna, potatoes, eggs, olives and green beans. The other essential ingredient is anhovies. If you’re not a fan, don’t worry - this recipe hides the little fish in the sauce so you can get the crafty taste.

For the soup: Lovely Lobster Bisque

French chefs are masters at creating fantastic soups that have become table icons worldwide. A well-known favorite is the traditional lobster biscuit. This seafood recipe is the symbol of a cream-style soup and can easily become the centerpiece of a light meal. The fresh lobster meat is surrounded by a rich peony stiffened with Cognac, giving Bisque a complex and sophisticated taste.

Ultimate Veggie Stew: Ratatouille

It started out as a poor man's vessel, but ratatouille found its way into French restaurants and dinners of all sizes. It is essentially a vegetable stew, which highlights an eggplant, which sits on the stove to cook until poured. It's incredibly easy and inexpensive to make, so if you have a budget but need to impress, this is the recipe for you.

A Souffle is essential: Souffle without eyebrows

Just the name soul can cause fear in a chef's heart. They are famous, but if you can breathe a sigh of relief, you are a star. However, they are not handy for the home cook.

To start the experience of your French culinary souls, start with this soufflé spinach recipe. It will take the mystery off the plate and it's surprisingly easy. The trick is to beat and mix the eggs carefully, because their excess will ruin the end result.

A delicacy of chicken and wine: Coq au Vin

Many traditional French recipes started out of necessity, as a way to make excellent tasty food. This is the case for this classic chicken dish, which is so consistent and amazing.

Rooster with Wine it means "coconut in wine" and was designed as a way to cook the bird's hard meat. This is a country-style dish, now made with chicken full of vegetables. It requires a few steps and many hours of unsupervised cooking time, but the techniques are not so difficult, and the end result is worth the effort. This casserole could soon become a favorite of the new family!

A classic French combination: brandy shrimp with Beurre Blanc

We can't talk about French cuisine without mentioning the combination of rats, wine, cream, butter and brandy. These ingredients come together in this delicious dish that is easy to cook.

The name of this brandy shrimp recipe is a more beautiful and perhaps more difficult choice than it really is - a beurre blanc is simply a butter and wine sauce. You will be delighted when you see how short and common the list of ingredients is. You may already have everything you need in the kitchen.

Favorite French Desert: An intro to Crepes

What would French cuisine be without crepes? In essence, a crepe is a thin pancake that can be filled with whatever you like. Crepes are everywhere in France and can be sweet or savory, acting as main courses, parties or desserts.

Your French cooking lessons will not be complete until you learn the beauty of creating crepes. Mastering the technique of tilting the pan to spread the batter evenly can be a bit difficult, but it only takes practice.

A true classic: Homemade chocolate mousse

It's so simple, with only five ingredients, but it remains a mystery to many home cooks. Basically, a cream with folded cream, chocolate mousse is one of the icons of the French dessert table - and you would be surprised at how easy it is to make this romantic dessert.

For your Cookie lover: Vanilla Sables

Sables are a classic cookie in France, and since you can add a variety of flavors to it, it's a good foundation to start with. This vanilla sable recipe can be consumed as such or can be used to create sandwich cookies filled with cream or spice cookies when spices are added.

White bean recipe with pork and tomatoes

For this dish it is better to choose the softest and juiciest tomatoes, because they must be grated to get mashed tomatoes. The redder the tomatoes, the tastier the dish will be.

meat 1000 g
butter Package
spices, salt for taste
White beans 2 banks
fresh ripe soft tomatoes 0.5 kg
Chili ketchup 70 g
onions 3 heads
oil for frying

The culinary process will take an hour.

The calorie serving is about 220 calories.

Pork cooked with white beans in tomato sauce is prepared as follows:

  1. Meat cut into small square slices
  2. Heat the oil in a small cauldron, fry the pork
  3. When a crust appears on the pieces of meat, pour the chopped onion into the boiler and pour for 5 minutes
  4. Then add 100 ml of boiled water and cook until the meat is cooked
  5. Tomatoes, add to the pork. Add ketchup, vegetables and salt
  6. Stir the contents of the bowl. Cook for another 7 minutes, then turn off the heat.

Serve this dish hot, sprinkle it with freshly cut parsley or mint leaves.

Here is the recipe for dizzy meat exactly as it is written in the 1935 book:

"Take a kilogram of beef cut into small pieces, then 250 grams of smoked ribs, cut them into smaller pieces. Put butter in a saucepan and throw the ribs there to brown, discard the meat and a few onions cut into pieces. Add salt, pepper, two tablespoons of flour and stir until golden brown, add the bouquet, a clove of chopped garlic, a piece of sugar, add a liter of red wine and half a liter of water, cover and simmer for 2 hours. Meanwhile, dip a few mushrooms in the butter and toss them in the meat pan. When it's ready, remove the fat and the bouquet and serve. "

A possible garnish is also published in the same cookbook. Here's how it's done.

Green beans are a rich source of vitamins (vitamin B, vitamin C, vitamin K), fiber and protein (magnesium, calcium, iron, copper). Regular consumption of green beans improves blood circulation, protecting the cardiovascular system. At the same time, green beans regulate cholesterol levels and reduce the risk of certain types of cancer.

Egg is a nutritious food that does not make you fat. It is indicated in diets because it provides a low amount of albumin and contains very few carbohydrates. Consumed in the morning, the egg helps to reduce the body mass index. Eggs are rich in important nutrients for the body (magnesium, iron, phosphorus, potassium, zinc, copper, vitamins A, B1, B2, B5, E). At the same time, eggs are rich in antioxidants (selenium) that help reduce inflammation in the body.

Meat garnish in the form of green beans with cheese sauce

Very spicy and tasty is a plate of green beans. In combination with the cheese sauce, it will not leave any gourmet indifferent. And we can't talk about the great benefits of this product.

  • green beans & # 8211 300 g
  • cheese & # 8211 100 g
  • pepper, salt
  • unt & # 8211 50 g
  • flour & # 8211 1 tbsp. it.
  • garlic & # 8211 1 tooth.

Caloric content: 311 Kcal / 100 g.

If you do not have fresh beans, it will be adequate and frozen, just before use, you need to defrost it lightly.

Three-breed cream cheese. If you are too soft, put it in the freezer for five minutes or moisten it with vegetable oil, the process will go much faster. Then cut the peeled garlic.

The beans are immersed in boiling water and boiled for thirty minutes. Melt the butter in a bowl, crush the flour and fry until golden brown, stirring constantly.

Add the garlic cheese, pour until the cheese is completely dissolved, taste and set aside. The beans are thrown on a sieve. Place on a nice plate, next to the previously prepared meat, pour the creamy sauce and serve. This turned out to be a great garnish for meat in the oven.

The best green bean dish. The recipe that few chefs know

The best m & acircncare of green beans. The recipe that few chefs know

Used for main dishes, but also in various types of salads, green beans are an important source of vitamins C, K and other nutrients such as iron, magnesium and calcium. For this green bean meal, boil the vegetables over low heat, because in this way less nutrients are lost.



Ingredients (4 servings)

500 g green beans (pods)

Wash the bean pods, clean them in two or three, depending on how big they are. Wash the pumpkins and cut them into cubes. Chop the julienned onion and grate the carrot.

Pour the oil into a saucepan and sauté the chopped onion and garlic, mix and add the carrot. Add pepper and let it harden a little. Add the zucchini, bay leaves and pods, pour a little hot water and let it boil. When they are almost ready, add the diced tomatoes and cook to reduce the sauce.

At the end, add salt and pepper if necessary and turn off the heat. The dish is very good with chopped dill sprinkled in abundance, but if you want to try new flavors you can put fresh mint.

Culinary tricks

After washing the meat, before cutting and frying, it is necessary to remove excess water from the surface of the piece. To do this, wipe the surface of the meat with a paper towel or napkin.

First, it will save the person preparing the meals from splashing the heated fat while putting the meat in the pan, and secondly, it is good to fry the meat with water because it starts to drink immediately and there is no beautiful brown crust on it. she.

Putting the meat in the pan or boiler is possible only after heating the oil. In addition to the fact that hot fats contribute to the rapid formation of a golden crust and can significantly shorten the frying time of meat, it does not remove the juice from it, which is released when it is in a tray with cold or hot fat.

If it is possible to use frozen but fresh green berries, this opportunity should definitely be used. Fresh bean pods should be cut with a knife into pieces up to 3 cm long and the time required to cook fresh beans is reduced by a few minutes, as it is cooked faster than frozen.

If instead of canned beans in the dish is dry, it must be boiled beforehand, rinse and allow all liquids to drain.

In addition, keep in mind that because hot beans make it very large, it will take much less time to cook a dish with dried beans than canned beans.

So you need to replace two cans of canned vegetables with a single cup of dried ones, which after cooking will increase four times in size.

Salad of three kinds of beans

Put the green and yellow beans in a sieve placed on top of a large pot. Fill the pot with three-finger water and set on fire. Boil the beans for 12-15 minutes, then remove and leave to cool.

Drain the white beans. Wash the tomatoes and cut them in half, the very big ones in four. Peel an onion and chop it. Wash the parsley and shake well to shake, break off the leaves and chop finely.

For the dressing, clean the garlic, cut it into pieces and put it in a nut. Add 1/4 teaspoon of salt and grind until it becomes pasty. Prepare a creamy dressing of garlic mixed with sour cream, concentrated tomato paste, olive oil, balsamic vinegar, pepper, sugar and paprika.

In a large bowl, mix the two kinds of beans faithfully with the beans, tomatoes, chopped onion and a third of the parsley. Add the dressing lightly, stirring, and match the taste with plenty of salt and pepper. When the salad is ready, sprinkle the rest of the parsley and serve.

Video: Ground Beef with carrots and Green beans. Kaia ODell (November 2021).