Calorie: Not specified
Time for preparing: Not specified
For the most part, the success of cooking pork steak depends on how much it marinates, and what marinade was chosen for it. The meat is tasty, juicy and tender only if it was correctly pickled. Recipes best marinades For pork steak we will share in this material.
Cooking
What could be tastier than properly cooked pork steak? A beautiful, appetizing and juicy piece of pork is a real decoration of the table, be it a festive meal or a modest family dinner. Moreover, the pork steak fits perfectly with absolutely any side dish, steamed vegetables, potatoes and rice. But, the main secret in cooking pork steak is in a competent marinade. In this article we will share tasty wayshow to marinate pork steak, and how to cook a marinade for pork steak.
What is steak
If you translate the word "stack" literally from the Old Norse language, it means "fry". Today, to get a slice of steak, the carcass is used, which is cut across the fibers, not along, and this is important, since it is this kind of cutting that gives us what we call a steak. Pork is most suitable for steaks, less often they are made from veal. Juicy steak is obtained only if you know how to pickle it.
What you need to know the retraining of meat
The main key in the preparation of steak - the choice of marinade. There are plenty of options for marinade for the stack, and you can choose some favorite and special one only if you try different ways marinate the steak.
And two more important nuances:
You can not pickle a steak in an aluminum dish, otherwise it will acquire the specific taste of the metal;
Steak should be spread only on the previously heated dishes, otherwise the meat will be tough.
How to pickle a steak: a simple recipe
To marinate a steak according to this recipe, you will need the following ingredients:
One big spoon of lemon juice;
Three tablespoons of sesame oil;
Three cloves of garlic;
Three large spoons of tomato paste;
Black and red pepper and salt to taste.
One hot pepper;
A bunch of dill.
Cooking marinade:
1. Sesame oil should be mixed with lemon juice and salt, then, such a mixture should be rubbed steak on both sides, and grate abundantly. Remove the meat in the cold for three hours.
2. Slice garlic through a press, mix with tomato paste, add chopped hot pepper and chopped dill.
3. After three hours, the already marinated meat must be rubbed again with a hot mixture of garlic.
4. Next, you can immediately begin to fry the steak, putting it on hot dishes, or placing the meat on the grill, if the steak is cooked in nature. Meat should be fried on both sides for no more than 5 minutes. Additionally, if possible, it is recommended to bake the meat in the oven for 10 minutes.
Marinade for pork grilled kefir
For this marinade you will need the following set of products:
Half a liter of kefir any fat;
A mixture of dry spring herbs;
Salt and pepper to taste;
Spice.
Cooking method:
1. To start, the steak must be rubbed with salt and pepper on both sides, you can additionally season the sides of the stack.
2. Steaks are folded into a non-aluminum container and poured with kefir so that the liquid slightly covers the meat. In this form, pork marinated for two hours in a cold place.
3. When the time is up, steaks should be sprinkled on both sides with spices and dry spring greens.
4. In this form, the meat should be grilled for up to 15 minutes on both sides. If the meat is cooked in the oven, then it will take 30 minutes at 200 degrees.
Tomato marinade recipe
And another of the pork, which is great for the summer season and refreshes the dish itself.
Ingredients required for marinade:
Three large tomatoes;
Three medium sized onions;
A mixture of dry spicy herbs;
Fresh basil bunch;
Ground red hot pepper;
Salt and ground black pepper to taste.
Cooking method:
1. Tomatoes should be scalded with boiling water, then remove the skin from them, cut the stem and cut into thin slices or thin rings.
2. Onion peel from the husk, cut into half rings.
3. Sliced tomatoes and onions crush a little hands, so they gave the juice.
4. Next, you should put the vegetables and meat in one container, add dry spices, chopped basil, salt and pepper, mix well. For aroma, you can add a few leaves of laurel.
5. Marinated meat should be left for 2 hours, then refrigerated for another 4 hours for cooling and soaking.
6. When the pickling process comes to an end, the pickled steak can be grilled for about 15 minutes on both sides.
So that the pork steak is not tired and always arouses delight, it is recommended to pickle it every time in a new way. After all, the marinade is able to give the meat a completely different taste, to make it more tender, or vice versa, to give it sharpness. After all, cooking is also an art in which you can experiment and discover something new, in seemingly familiar dishes every time!
How many housewives, so many favorite marinades for meat, I think. Marinate and kefir, and mineral water, and mayonnaise, and soy sauce ... I want to offer you my favorite marinade for pork steak. This marinade is good because you can vary the sharpness and flavors. If there is no ingredient, you can easily replace it.
This recipe was taught to me by a friend from Barnaul, a big lover of meat and kebabs. So, we can say the author's recipe. And I’ll show you other marinade options for pork steak, and you decide which one you like best.
So, take the spices, herbs, lemon, soy sauce and olive oil.
Option one, the most beloved. Just take a pork steak and alternately rub with all spices from all sides, then add lemon juice and olive oil, also rubbing them into the meat. Leave the stock to marinate for 20 minutes, then cook. It turns out amazing meat!
Option two. Squeeze the juice from half a lemon.
Add olive oil.
Add dried herbs to taste (thyme, rosemary, lemon balm, basil or any of your favorite herbs). In this marinade hold pork steak 30 minutes or longer. Gentle aromatic meat you provided!
Option three. In a mixture of lemon juice and olive oil, add spices and soy sauce. In this marinade pork steak hold for 30-40 minutes. Soy sauce gives tenderness and flavor to meat, so use herbs at your discretion.
These marinades for pork steaks can be made from the simplest of spices, herbs and olive oil. Enjoy your cooking!
With the first marinade, the steak turned out to be wonderful - juicy, fragrant. Help yourself!
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Push class
Yesterday, we finally opened barbecue season. My husband and I have birthdays at the end of April, the difference is only 3 days. And according to tradition, always on one of these days, our loved ones gather and we fry kebabs.
This day everyone is waiting impatiently. Already begin to inquire about the date of the event. And we can not let anyone down, it has become a tradition.
When the weather is warm, we gather on the open veranda. And when it's cool, go to the house. But when meat is fried on the grill, everyone goes out and watches the process, no matter what the weather.
Cooking kebabs, and we do it quite often, we love to experiment with marinades. In a note on the topic of cooking, I told you about some of the most interesting and sought-after ones. She also shared the secrets of cooking delicious and delicate kebabs.
This article describes how to choose meat, how to make a marinade, how to roast meat. In general, a lot of useful information that you can use. I will not repeat. Focusing on a specific topic.
Everyone knows that steaks are made from beef. Prepare them with blood, without blood ... But today we decided to move away from the rules and cook them from pork.
And there were several reasons for this. Firstly, meat for pork steak is much easier to find. Secondly, it is easier and faster to cook it. And thirdly, the meat turns out to be very tender, fragrant, and of course tasty.
The rules are the same for beef and pork. But we marinate the meat differently today. This marinade can be equally used for steak cooking and for making kebabs. It all depends on what kind of meat you get.
My preparation began with a trip to the market and shopping. By going around the nearby butcher shops, and comparing where the meat is sold, I chose a two-kilogram piece of pork loin. The meat was fresh, freshly brought, pleasant pale pink in color, with slight marbled fatty streaks. Just what is necessary!
I decided to marinate in kefir and sour cream. Since the pork was quite lean, I took kefir 3.2% fat content and sour cream 20%. I always have a set of spices at home.
I also took zucchini and fresh crop potatoes. We will grill them and serve them to the meat. Well, cucumbers with tomatoes and herbs also do not interfere. You can make a salad out of them - a salad of fresh vegetables fits very well with pork steak.
Now you can start cooking. The first thing to do is to cut the meat, and marinate it.
Marinade for pork steak and shashlik
We will need:
- kefir - 0.5 liters
- sour cream - 0.5 cup
- onions - 1 kg
- spices - rosemary, paprika, oregano, coriander, zira (you can use a ready-made set of spices for pork)
- hops suneli - 2 tablespoons
- red and black ground pepper
- ginger - powder -2 tablespoons
- dried herbs - 2 tablespoons
- salt - to taste
- vegetable oil - 1 tsp
For steak:
- pork meat - 2kg.
Cooking
1. First you need to prepare the meat. Rinse the meat under running water. Let the excess water flow. And wipe with a paper towel.
2. Cut the meat into pieces of equal thickness. Usually, I cut the loin over the bone, and the pieces are 2.5–3 cm thick. But today I didn’t manage to cut it like that. A piece of pork turned out to be large, and from one side I could cut pieces of thickness I needed, but on the other, the ribs were thick, and the pieces would be thicker than necessary. They would be harder to fry.
So that all the pieces were of the same thickness, I had to cut the bone. And no matter how I wanted it, there was no choice. Steaks of different thickness did not suit me.
3. Mix the prepared spices, hops-suneli, a mixture of peppers, ginger and dried herbs. Coriander and cumin pre-crushed in a mortar. Grate each steak with a mixture of spices.
Salt is not necessary. Salt will pull out all the juice from the meat, and it will turn out dry.
4. Onion cut into half rings.
5. Mix sour cream, kefir and vegetable oil. Add vegetable oil in order to preserve the juice in the meat. After all, we remember that pork is completely low in fat. If you have pork with a lot of fat, then you should not add butter.
6. Prepare a bowl. Layer out the meat, alternating it with onions and a mixture of sour cream and kefir.
7. Leave to marinate for 3-4 hours.
Cooking pork steak
1. Prepare the grill, coals and baking rack. Also need a bottle of water.
2. Kindle coals. We need good heat from them. When the coals are burned, you can roast the meat.
3. Put steaks on a wire rack, carefully peel and marinade. Onions need to be cleaned so that when frying it does not burn. This will give a bitter taste and an unpleasant smell to the meat. Salt
4. Fry, occasionally turning, but not often. To keep the juice in the meat. Fry for about 10-12 minutes on each side. Longer fry is not recommended, the meat will be dryish. The readiness of the meat can be checked by slightly cutting it with a knife. If light juice is produced, then the meat is ready.
5. If there is a fire on the coals, it should be extinguished with a small amount of water from the bottle. So as not to extinguish the heat from the coal.
6. When ready to remove steaks from the heat, and serve immediately - from the heat, from the heat.
Before you engage in meat, you need to bake the vegetables in the oven. Vegetables can be used for the season - almost any. Eggplants are very tasty, bell peppertomatoes Today we have potatoes and zucchini fresh crop, which is also very tasty!
Baked vegetables in the oven
1. Peel the potatoes. If the skin is young, scrape it with a knife, or simply wash it with a brush and bake with the skin. Cut large potatoes into two parts.
2. Wash zucchini and cut into 6-8 parts. The skin can be left.
3. Salt vegetables, put on the grid.
4. Put in preheated to 180 degrees oven. Bake until the potatoes are ready. Readiness can be checked with a knife. Baked vegetables will be 40-50 minutes. If the potatoes are old, it can be baked for one hour.
While vegetables are baking, I cut cucumbers and tomatoes to decorate the dish with steaks. I cut salad from cucumbers, tomatoes and fresh greens. And marina bow, we love him very much with meat. Especially with kebabs.
How to pickle onions for kebabs
- Onion cut into half rings. Pour it with cold boiled water, and add 9% vinegar to taste. Leave on for 30-60 minutes. The taste of the marinade should be sourish, but not strong.
- Then drain the water and serve it to the meat.
Now you can lay the table. In a separate plate - baked vegetables, in a dish - steaks with vegetables. Salad - in a salad bowl, pickled onions in another salad bowl.
The sauce is optional, it interrupts the taste of meat. But all require my special sauce "Spark". I take out the jar, open it and also serve it. The sauce is spicy, tasty, men simply adore it. I make this sauce in August - September, as a blank for the winter. The season will come - I will also share the recipe.
Now we try what we did. Was the experiment successful or not ?! But here are the first reviews - “Tasty!”, “Very Tasty! ...” And the final verdict is empty dishes and plates! And what could be better than this? When the whole family is assembled, several generations, at a large table! Smell tasty meat, fresh vegetables.
And everyone already agrees on a new meeting with kebabs on the May holidays! Well, again we will experiment and try new recipes.
Enjoy your meal!
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The glorious rib-steak, porterhouse and filet mignon steaks cannot be called a daily meal for most of us. But what if you want great meat today? If you want to get a portion of excellent beef, without spending a lot of money, try less popular, but no less tasty alternative steaks and use one proven recipe: pickling.
Marinating is a tricky thing that allows meat to become better while it is in a fragrant liquid. Marinade adds beef taste, juiciness and tenderness (acid in marinades weakens muscle tissue and increases its ability to retain moisture.) With long marinating brines penetrate the fabric slowly, which can give the meat an overly sour or salty taste. For this reason, opinions diverge and some argue that you need to marinate meat overnight for maximum effect, while others say that long marinating will not be beneficial.
There is a third dissenting opinion that in order to achieve the greatest taste effect, you should pickle the steak already cooked. So which method is the best?
Marbled beef steak. Marinating recipes. Ways and time.
I decided to test all the ways. On trial, I chose a relatively inexpensive and gentle alternative Flank steak. For the marinade, I used everything that was at home:1 \\ 2 cup soy sauce
2 tablespoons of Worcestershire sauce
3 tablespoons chopped white onion
2 tablespoons of sugar
4 cloves of minced garlic
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
Every steak I marinated in different ways.
Steak №1: marinade 12 hours
Steak №2: marinade 3 hours
Steak №3: marinade 45 minutes
Steak # 4:
Salt, pepper and sugar before cooking; immediately after frying, I made small holes in the steak and poured the marinade on top, wrapped it in foil and left it so that the meat absorbed the liquid for 5 minutes.The result surprised me.
The most extreme methods won, while the intermediate results did not impress me.Steak №1 was a bright taste of the marinade with a touch of soy sauce. All concerns about the crumbling and loose texture were not confirmed. The meat turned out to be juicy, soft and rather dense, but slightly salty.
Steak №2 absorbed all the best qualities of the marinade, but lost to the first steak in the flavor. The meat was tighter.
Steak №3 - marinated in just 45 minutes. It can boast an attractive crust, but compared to the first two steaks, the meat was less fragrant and had an insufficiently rich taste.
Steak №4 - fresh aromas of garlic and onions were very noticeable in the taste and texture of meat. The steak did not have the deep caramel color and flavor that is inherent in the steak marinated before frying. However, instead you are waited by pleasant sweetness and salinity, and then light, fresh aroma of the marinade which has opened after frying.
Conclusion
To summarize: The steak with 12-hour marinating had the richest taste and aroma, the steak with marinating after frying was the lightest and softest of all. Therefore, if you are going to marinate the meat of marbled beef before cooking for the night, but do not like salt, then try marinating the already prepared steak.Do not worry that the marinated steak will stew and not grill over the fire. Marinated meat has a crust and a beautiful pattern. Do not worry that long marinating will destroy all connective tissue and the meat will be soft like cotton. The steak will only be more tender and juicy. The only thing I would like to caution against is a very concentrated solution of the acid of lemon juice, wine or vinegar. In this case, I would recommend marinating for about 3-4 hours.
We share our recipes, ask each other for advice, brag about our dishes =)
Shawndah Pork Steak - general principles and cooking methods
Steak is a cult American dish, in this country people love and know how to cook steaks.
However, they invented a dish not on a distant continent, at least, judging by the name, the word "steak" comes from the Norse Scandinavian "fry".
A traditional steak is a thick piece of meat cut from the carcass of an animal across fibers. Usually for cooking, beef is used, less veal. In Russia, steak is often made from pork, since it is easier to buy such meat from a trading network, and it also cooks easier, which significantly reduces the risk of spoiling the dish.
Pork Steak - Food Preparation
In order for the steak to be truly tasty and juicy, you should carefully prepare the products.
Marinate the meat in spices (garlic, onion, spices), salt and olive oil), put in a container and refrigerate for several hours (you can make the pork leave overnight).
Before you put the meat on the grill over the fire or in the frying pan, be sure to allow it to lie down for at least 30 minutes at room temperature, so that the pork is warmed up well and then roasted evenly.
Pork Steak - Cooking
Capacity for marinating steak should not be aluminum, otherwise the meat will get a special flavor. For frying meat, you can use a griddle or grid. If the pork is cooked on the stove, the pan should be sprinkled with olive or sesame oil (vegetable is not recommended). Meat must be laid out in a carefully warmed up dishes, otherwise the cooking technology will be broken and the meat will turn out hard.
Recipe 1: Kefir steak
Kefir makes the meat much softer, so its use is very important when cooking steak.
Ingredients:
- 1 kilogram of pork neck;
- 1/2 liter kefir;
- ground black pepper;
- salt.
Cooking method
Beat off the steaks, coat them with spices and salt, put them in a deep container, add kefir. The meat should be marinated in kefir for several hours, after which it should be laid out in a frying pan (vegetable oil should not be used, the meat will not burn, since it is perfectly “saturated” with kefir).
It is necessary to fry pork on high heat, for several minutes on each side, constantly turning it over. If the meat starts to burn, add a little kefir.
To determine the readiness of pork, you can make a small cut, steak juice should be transparent.
Pork steak - useful tips experienced chefs
Far from all meat is suitable for cooking steaks. Experts recommend the use of rear stigmies, they consist of several muscles, such meat has a more attractive texture, it is soft, juicy and fragrant.
The ideal meat thickness for steaks is from 3 to 5 centimeters.
Steak should not be kept on the fire for a long time to make it with blood, 1-2 minutes of roasting on each side is enough, the average level of roasting is 3 minutes, 4 minutes is enough to make well-done meat.
After the meat is removed from the fire, it must be allowed to stand for 5-10 minutes (cover with foil).
Fresh meat is not suitable for cooking steaks, pork should be at least 20 days.
Vlad () SHOULD (mine favorite dish)
Products
(On 6 cocottes, with a volume of 120 ml)
Champignons - 375 g
Onions - 225 g
Chicken fillet - 375 g
Cheese - 90 g
Sour cream - 3 tbsp. l
Dry white wine - 3 tbsp. l
Vegetable oil for frying - 80 ml
Salt - 1 tsp.
Ground black pepper - 0, 5 tsp.
Fry all ingredients of Julienne with chicken and mushrooms over high heat, stirring often. Chicken fried separately from mushrooms. If you fry everything together, there will be a lot of liquid in the pan, and that means everything will not be fried, but stewed. At the end of the chicken and sour cream fry quite a bit, a couple of minutes.
How to cook chicken julienne and mushrooms:
Onion cut into cubes.
Step number 2 Mushrooms cut into cubes.
Step №3 Chicken fillet cut into cubes.
step №4 Fry on heated vegetable oil chicken fillet until golden brown, salt and pepper to taste (over high heat, stirring often).
Also, separately, fry the onions. Add wine, let it evaporate. Add mushrooms to the onions, fry until golden brown, salt and pepper to taste (over high heat, stirring often).
Add fried chicken, sour cream, mix. Fry for 2 minutes (over high heat, stirring often).
step No. 5 Put the mushroom mass in cocottes - about 95 g per 1 cocotte. Top with grated cheese grated on a fine grater - about 15 g per 1 coconut.
Put in the oven heated to 200 degrees, bake the juliens with chicken and mushrooms, until the cheese is melted and browned.
Have a nice :)
Anastasia () Onion Tarts
for the test:
3 tbsp. flour,
salt, yeast, water. knead the dough by eye. leave to rest
filling - fried onions. elementary Watson! and tasty as ..
Alyona () "Baked chicken with grated potatoes"
Ingredients:
● Chicken fillet-2 PC
● Potatoes large-4 pcs
● Onion-1 pc.
● Large tomato -2 pcs.
● Sour cream-1/4 cup
● Egg-3 pcs.
● Garlic-2 cloves
● Salt, pepper
Cooking:
1. Cut the fillet and thoroughly repel. Lay out on the pan covered with foil. Salt and pepper.
2. Cut the tomatoes into circles and put on the filet.
3. Grate potatoes.
4. In a separate bowl, beat the eggs a little, add sour cream, finely chopped onion and garlic. Salt and pepper. Mix everything well and add to grated potatoes. Stir again.
5. The resulting mass even layer spread on top of the fillet with tomatoes.
6. Bake in the oven until golden brown. Cut into portions and serve.
Karina () Chicken Breast with Mushrooms and Cheese
Ingredients:
3 chicken breasts
400g champignons
120g of hard cheese
3 tbsp. vegetable oil
35g flour
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp salt
120ml chicken broth
1/4 tsp balsamic vinegar
1/2 tsp thyme
3 tsp. corn starch
Cooking:
Cut the breasts in half lengthwise.
Clean and chop the mushrooms.
Finely grate the cheese.
Mix flour, salt and black pepper. Roll the breast in the mixture on both sides.
Fry in a skillet over medium heat, for 5 minutes on both sides. Then place the breasts on the plate.
Put the mushrooms in the pan a little fry, add spices and broth. Cook in 7 minutes. Then add starch and cook for another couple of minutes until most of the moisture evaporates and the sauce becomes slightly thick.
Cooked sauce is placed in a plate.
Back put on the breast pan on top of them put mushrooms and cheese.
Cover with lid and cook for another 5 minutes.
Bon Appetit everyone*
Elena () Forest Glade Salad
1st layer. Lay the bottom of the dish food film. On it, put the mushrooms down.
2nd layer. Chopped greens (more).
3rd layer. Boiled potatoes, grated on a large grater.
4th layer. Mayonnaise.
5th layer. Ham. Cut into strips.
6th layer Mayonnaise.
7th layer Cheese grated on a large grater.
8th layer Mayonnaise.
Cover everything with another dish and press lightly. Put in the fridge for 2-3 hours, you can even a small load. Before serving, turn and carefully remove the top dish.
Anastasia () PIZZA PO-CHIKAGSKY! first saw this pizza in the transfer of "Eagle and tails" decided to try to do)
(photo is not mine here)
Ingredients 4 servings
Wheat flour 3, 25 glasses
Sugar 3 tsp
Salt 4 tsp
Dry yeast 50 g
Water 1, 25 glasses
Olive oil 6 tablespoons
Tomatoes in their own juice 200 g
Dried oregano 1 tsp
Basil dried 1 tsp
Garlic 1 clove
Parmesan cheese 100 g
Zucchini 1 piece
Mozzarella cheese 220 g
Pepper green 1 piece
Onion 1 head
Eggplant 1 piece
Print recipe
Kag delat
1. Flour, yeast, sugar and 3 tsp. salt mix in a large bowl, make a well in the mixture and add warm water and 4 tbsp. oils. Knead until smooth and soft dough. Clean in a warm place for 1.5 hours to climb.
2. Chop tomatoes and garlic, grate parmesan, mix, add the remaining salt and herbs.
3. Peel zucchini, pepper, onion and eggplant, chop and fry in olive oil until soft. Cool and mix with shredded mozarella.
4. After 1.5 hours, remove the dough, lightly tamp and put it in a greased pan, spreading it along the bottom and sides.
5. Heat the oven to 200 degrees in the bottom heating mode.
6. Put the stuffing of vegetables and mozzarella on the dough. Top pour tomato sauce. Put in the oven for 10 minutes, then switch to medium heating mode and bake for another 25-30 minutes.
Svetlana () Cottage Cheese Pudding (microwave recipe)
Ingredients (per serving):
- 100 gr. cottage cheese
- 1 egg
- 1 tbsp. l Sahara
- 1 tbsp. l semolina
- 1 tsp. poppy
- on a pinch of salt, baking powder and vanilla sugar
- a few drops of lemon juice
Cooking:
1. Egg rub with sugar. To add vanilla sugar, salt and lemon juice, mix.
2. Add cottage cheese, mix until smooth. Add semolina and poppy, mix again and transfer to silicone mold.
3. Put the mold in the microwave, cook for 3 minutes. on max. power. Then, without opening the microwave door, let the pudding “rest” for 2 minutes. Then cook another 1, 5 minutes. on the same power.
4. Serve warm with jam, yogurt or sour cream.
Evgenia () Cheese with champignons
water or broth - 2 liters,
potatoes - 4 pcs,
processed cheese - 1-2 pieces,
carrots - 1 pc,
onion - 1 pc,
fresh champignons - 200 g,
salt,
greenery
Cooking
Cut potatoes into cubes or straws.
Peel and grate the carrots.
Finely chop the onion.
Wash the mushrooms and cut into slices.
Put potatoes in boiling water or broth and cook for 15 minutes until potatoes are ready.
Spasseur onions with carrots, then add the mushrooms and fry the vegetables for 15 minutes.
Put vegetables and mushrooms in a pot with potatoes. For 2-3 minutes until ready to put the grated cheese, stir the soup intensively so that the cheese is dissolved.
Add greens and dosolit soup to taste.
Ksenia () Cheesecake with Strawberries
Ingredients:
300 g shortbread
- 100 g butter
- 500 g of cottage cheese
- 400 ml of cream (30%)
- 200 g sugar
- 25 g of gelatin
- 1 lemon
- 200 g strawberries
- 100 g strawberry jelly
Cooking:
To make osnva cheesecake in a food processor, mix butter with shortbread until smooth.
Put the resulting mass into a circular detachable form with a diameter of 26 cm and distribute evenly pressing it in to form the base. Refrigerate for an hour.
Pour 50 ml of boiling water over gelatin and let cool for a while.
In a food processor, chop the curd until a smooth curd mass is formed.
Mix the curd mass, cream and sugar with a mixer. Depending on your taste preferences, you can increase or decrease the amount of sugar.
Add in advance prepared gelatin, juice of one lemon and vanilla. Beat well. Put the resulting mass on the previously prepared base and put in the refrigerator for an hour.
Slice the strawberries thinly.
Cover the entire surface of the cheesecake with strawberries and pour all strawberry jelly then send the cheesecake in the fridge. An hour later, the cheesecake is ready.
Elena () The most that neither is homemade pizza !!!
Ingredients for the dough:
● 300 ml of warm milk (To have more dough, add more milk or warm water)
● 0, 5 tsp salt
● 1 teaspoon sugar
● 500 g flour
● 1 bag of dry yeast "Saf-moment" for pizza
This amount of test is enough for 4 big pizzas (surplus can be frozen)
For the sauce:
In equal parts we need sour cream, Krasnodar sauce and mayonnaise
Filling:
- olives
- Bulgarian pepper
- tomatoes
- sausage
- cheese
- dry greens, more for color than for taste (and fresh, here as you like)
Cooking:
Roll out the dough thinly, more sauce. Putting stuffing.
We put in the oven preheated to 200 degrees for about 15-20 minutes, until the dough is golden in color.
Elena () Scandinavian Herring Salad
Ingredients for 3 servings:
● 125 grams of herring fillet (I had it in spicy dill sauce)
● 1/4 small cabbage
● 1/2 bunch of lettuce
● 1/2 green apple
● salt, SMPP (it is better to use white pepper)
● dill
For refueling:
● 3 tablespoons low-fat sour cream
● 1 teaspoon with mustard
● a couple of pinches of sugar
● 2 teaspoons marinade from herring
Cooking:
Cabbage finely chopped, lightly salted and slightly crushed.
Salad just tore to pieces.
Apple cut into thin slices.
Pieces of herring cut into 3-4 pieces.
I made a dressing, mixed all its ingredients and added to the salad, poured, added chopped dill and mixed everything well.
Salad is best allowed to stand for 15-20 minutes in the refrigerator and can be served.
Elena () Five Minute Roll with Jam
Ingredients:
● flour 55 gr
● sugar 55 gr
● salt pinch
● baking powder 1 tsp
● egg 2 pcs
● jam
Cooking:
Combine the flour, sugar, salt and baking powder, then add the eggs and whisk in a homogeneous mass. Cover the baking tray with parchment, smear it with vegetable oil. Roughly spread the dough on it and put in a preheated oven. Bake at 180 degrees for about 10 minutes, until the top of the cake becomes golden. Remove the finished sponge cake, smear it with jam and roll. Allow the roll to cool slightly. Top of the roll can be sprinkled powdered sugar or pour melted chocolate.
Have a nice tea party !!!
Elena () How to cook kharcho
Variations of soup Kharcho - a huge amount, but how to cook kharcho that will bring you as close as possible to the original Caucasian cuisine? Today, I will share with you one recipe that will help many people to fall in love with Caucasian cuisine, and for many it will add another proven recipe to your cookery notebook.
Ingredients:
● 700 grams of young lamb ribs
● 100 grams of long grain rice
● 2 medium bulbs
● 2 large carrots
● 5-6 cloves of garlic
● 2 tablespoons dry red wine
● Cilantro bunch
● 3 medium potatoes
● 2 ripe tomatoes
● Vegetable oil for frying
● A teaspoon of coriander seeds
● Black pepper and salt to taste
Cooking:
My lamb and remove the film. Divide into small portions. Clean and cut onions into thin rings (or semirings). Cut the carrots into strips. Black pepper and coriander are crushed in a mortar with a small amount of salt. To prepare the kharcho, we take a saucepan with a thick bottom, in which we fry lamb ribs in a little oil. It will take about 7-8 minutes of time, and the oil should be absorbed into the meat completely. Add red wine and bring it to a boil. We also send carrots and onions, spices and salt here. Stew meat with vegetables for 5 minutes. We pour tomatoes with boiling water and remove the skin from them. Cut into small pieces and add them to the soup, which then needs to be brought to a boil. Add 2 liters of boiled water, bring to a boil under the lid closed. Cut the potatoes into cubes and add to the soup, which is cooked for another 30 minutes. 20 minutes. Remove from heat and add garlic and cilantro. Not many housewives know how to cook kharcho, but classic recipe need to be able to cook - so you can diversify your menu and cook delicious soup! In my family love pea soup and my recipe can be read on the link. And for lovers of Greek cuisine - I recommend my recipe for Musaques in Greek! Enjoy your meal!
Elena () Tula gingerbread "
Ingredients:
● 1 cup of sugar
● 2 eggs
● 100 g soft margarine
● 1 tsp soda (not to extinguish)
● spice mixture (1 tablespoon cinnamon, 3/4 tsp ground ginger, ground cloves on the tip of a knife, 0.5 tsp nutmeg, star anise and allspice on the tip of a knife)
● 2-3 tbsp. honey
● flour
● salt (at the tip of the knife)
● Filling: jam, jam, boiled condensed milk (I have apricot jam)
Cooking:
1. In a container, mix soft margarine, eggs, sugar, spices, salt, honey, soda.
2. Put in a water bath and knead until smooth (~ 10 minutes).
3. Then remove our mixture from the water bath and add flour to it until a very stiff elastic dough is obtained.
4. Divide the dough in half and roll out two cakes 4-5 mm thick.
5. One cake lubricates the filling (the main thing is that the filling was thicker, then it will be more noticeable in the finished gingerbread).
6. We cover with the second shortcake, pinch around the perimeter, using a fork.
7. Bake in preheated oven on medium heat for 20 minutes. We look at the appearance, should be moderately ruddy.
8. Brush the finished hot gingerbread with icing.
Elena () MEAT UNDER POTATO IN MAYONZE
The composition of the product:
· 1 kg. pork fillet
· 1.5kg. potato
· 2 bulbs
· Salt, black pepper
· Mayonnaise
Cooking:
Cut the onion into half rings. Cut the meat into small pieces, each of which we beat. We clean the potatoes and cut them into thin circles.
In a greased baking dish lay out a layer of half a potato, sprinkle with salt and pepper. On the potatoes lay out a layer of onion, a layer of meat on the onion. Meat close the second part of the potato. Liberally grease the dish with mayonnaise and send the form into the oven for 40-50 minutes. Done! Simple, but, at the same time, tasty, satisfying and very nutritious dish for a homemade family dinner or lunch with friends. Be sure to try this simple recipe!
Elena () BAKED CHIZKEYK (WITHOUT BAKING)
Ingredients:
· 450 gr Sour cream from 20% of fat content
· 300 g pastry
· 100 grams of melted butter
· 300 grams of good condensed milk
· 10 gr instant gelatin
· 3/4 cup cold boiled water
Cooking:
Collapsible form lined with parchment paper.
Mixed into small crumb cookies mix with melted butter. The mixture should not be oily, but not dry. Put the mixture into shape and seal well. Put in the fridge for 30 minutes.
Sour cream mixed with condensed milk.
Gelatin pour 3/4 cup of water and let it swell for 10 minutes. Then melt it in a water bath so that it dissolves.
In a mixture of condensed milk and sour cream gently pour the gelatin, stirring carefully. Pour then into the form. And put it in the fridge until it solidifies for about 2-3 hours.
When frozen, you can add berries of fresh cranberries or sprinkle with grated chocolate or nuts.
Elena () CHICKEN ROLEETS WITH MUSHROOMS IN CREAM
Ingredients:
· 1 chicken breast
· 200 gr champignons
· butter
· vegetable oil
· Ground nutmeg
· Dutch cheese
· Potatoes
· 250 ml of cream (15%)
Cooking:
1. Chicken breast cut into thin plates and repel.
2. Fresh champignons cut into thin slices and fry in a mixture of butter and vegetable oil, salt, pepper and add a pinch of ground nutmeg.
3. On each plate of chicken fillet lay out a few mushrooms and an oblong slice of Dutch cheese. Wrap the roll and stitch it down into the baking dish.
4. Cut the potatoes into 2-4 pieces and cut each into slices, but not completely. Put the potatoes between the rolls. All this salt, pepper and pour liquid 15% cream.
5. Bake under foil until cooked potatoes, periodically pouring sauce. Roast under the grill.
6. For lovers of onions - you can add it to mushrooms during frying, as well as put the rolls on sliced leek rings.
Elena () DINING PORZES WITH MUSHROOMS AND CHEESE
Ingredients:
· 300 g of mushrooms
· 1 bow
· 1 tablespoon sour cream
· 300 g cheese
· Puff pastry dough (2 sheets)
· Salt
· greenery
Cooking:
1. Roll out the dough into rectangular plates, cut into squares first, then into triangles.
2. Triangles of dough on the sides, smear with yolk slightly diluted with water.
3. In the middle of each triangle lay out a teaspoon of mushroom filling. Top stuffing covered with a square of cheese.
4. Now take the sharp corners add them to a straight line, on top of each other. We press on the sides. Leave the middle of the patty open. The cheese will melt and “seal” the pie.
5. Pies are laid on a baking sheet, top we grease with yolk. We bake at a temperature of 190 *.
Elena () CAKE "CHARODEYKA"
Ingredients:
For the test:
· 1 cup of flour
· 1 cup of sugar
· 1 tsp. baking powder for dough
· 5 chicken eggs
· Vanillin to taste.
For cream:
· one egg
· 1 glass of milk
· Half a cup of granulated sugar
· 2.5 tbsp. wheat flour
· 50 g butter.
For the glaze:
· 50 g butter
· 3 tbsp. cocoa
· 4 tbsp. sugar sand
· 4 tbsp. sour cream
· Vanillin to taste.
Cooking:
1. To make the dough, we need to beat the eggs with vanilla and sugar, then pour the flour, baking powder for the dough and again beat all the ingredients. This is a win-win recipe for sponge cake, which absolutely in all cases is fluffy and tender.
2. To prevent the dough from sticking, grease with a butter or margarine baking dish.
3. Pour the dough into a mold and set it in a hot oven. We bake on moderate fire for about an hour. The temperature in the oven should be about 180 degrees.
4. Next, prepare the cream. To do this, beat the sugar with the egg, add vanilla, milk and flour. All ingredients are thoroughly mixed and set on a slow fire. Cook the cream, stirring constantly, until thick.
5. As soon as the cream thickens, remove it from the heat, add the butter and whisk everything again. Cool ready cream.
6. Then cook the icing. Take the saucepan and put the sliced butter into it. Put the saucepan on a low fire and melt the butter. Next, add cocoa, sugar, sour cream and vanilla. All mix and cook until the sugar dissolves. Glaze must be constantly stirred so that it does not burn, but should not be brought to a boil.
7. Ready cake cut lengthwise into two halves. On one half of the cake lay out all the cream and level it with a knife. Top put the second part of the cake and generously pour all the chocolate icing.
Put the cooked cake for 3-4 hours in the cold for impregnation.
Elena () GENTLE ROLE FOR BREAKFAST
Ingredients:
· 4 eggs
· 175 g sour cream nonfat (in the original mayonnaise, but we replace sour cream) (125 gr-for an omelet, 50-gr-stuffing)
· 2 processed cheeses
· 2 cloves of garlic
· greenery
· Salt (to taste)
Cooking:
1. Beat eggs with sour cream and salt.
2. Pour the mixture onto a baking sheet with parchment paper and bake at 180 ° C for 10 minutes.
3. Allow to cool slightly and turn over.
4. Rub cheese, add garlic, greens and sour cream.
5. Spread the omelet stuffing and wrap in a roll.
6. Cool.
Elena () SALAD "CLOUD"
Ingredients:
· 400 gr chicken fillet
· 3 eggs
· 2 fresh cucumber
· 1 apple
· 150 grams of cheese
· 300 grams of mayonnaise
· Salt to taste
· Dill - bunch
Cooking:
1. Boil the chicken fillet in salted water. Cool and chop finely chicken fillet.
2. Eggs also boil, cool, peel and grate on a coarse grater.
3. Grate the cucumbers, apple and cheese on a coarse grater.
4. Mix everything, season with mayonnaise, salt.
5. Put the salad in a dish and sprinkle with dill.
Elena () PIERWAY "NUT TRIANGLE"
Ingredients:
Dough
· 250 g sugar
· 6 eggs
· 300 g flour
· 1 p. Baking powder (1 tsp. Soda)
· 1 p. Vanilla sugar
· 3 tbsp. cream (sour cream)
· 150 g of melted margarine (Rama)
Filling:
· 200 g margarine or butter
· 200 g sugar
· 3 tbsp. cream
· 60 g flour
· 300 g of nuts
Cooking:
Sugar, beat with eggs. Add cream, vanilla sugar, melted margarine, flour with baking powder and mix well. Put the dough on a baking sheet, bake for 15 minutes.
During this time, you can cook the stuffing. To do this, warm all the ingredients in a saucepan. After 15 minutes as the base is baked, take it out of the oven, put the stuffing on top and send everything back to the oven to bake for another 15 minutes.
Elena () SALAD FROM THE CHICKEN LIVER WITH TOMATOES
Ingredients:
· Chicken liver - 500 g
· Tomato (fresh) - 2 pcs
· Sweet pepper - 1 pc.
· Egg (boiled) - 3 pcs.
· Olives (pitted) - 100 g
· Mayonnaise
· Spices
Cooking:
Wash chicken livers, boil in salted water, cool and cut into cubes. Cut tomatoes and peppers into cubes.
Add diced eggs, cut into halves of olives.
Season with mayonnaise and mix well.
Season with black pepper and spices, if desired.
Delicious salad is ready !!!
When serving it can be sprinkled with a spoon of toasted sesame.
Tags: How to Marinate Grilled Pork Steaks
Delicious Pork - Grilled Meat This video shows how to pickle pork and make delicious ...
how to quickly marinate pork steak | Topic author: Pavel
Vitaly Luk scroll through the meat grinder Andrei, the main thing is that he used juice. Stir with meat. Pour Kirill kefir, add any spices to taste. Mix. Cover the saucepan with a lid, wrap in a bag and leave to marinate for 2 hours =))) Done =))) This is my favorite recipe. Kefir can be replaced by mayonnaise. But with kefir it turns out more gently.
Anton Smear mustard mixed with olive oil
Ruslan Just salt and pepper properly. Everything else is an excess for a good steak.
Sergei Fight a little and pickle for half an hour in pomegranate juice, will be air. And then fry on the grill or under the yoke of Michael - for 3 minutes. then turn the meat over for another 3 min. the other side, also under the "yoke"). In no case do not salt! Ready steaks to remove from the pan or grill, and then salt-pepper.
Artyom with kebab taste
Marinade, which will give the steak the taste and aroma of a real kebab:
red wine, 2 large onions, sliced into rings, more black ground pepper, pepper and salt to taste.
Marinate the steak for 30-50 minutes, then fry Vyacheslav in the pan on both sides.
Oleg I love two simple marinade:
1. Mayonnaise, onions, salt, black pepper. I sprinkle a little lemon juice.
2. Mustard, garlic, salt and pepper.
Marinated for an hour, fry until golden brown. Good luck! :)
Pork steak (30 recipes with photos) - recipes with photos ...
Photos. Pork steak - how to cook at home. ... Grilled meat pieces and unusual baked potato.
How to fry pork steaks - Skolkovarim.ru
Jump to Juicy grilled steak - Prepare juicy grilled pork steak, ... In a similar way, you can cook on ...
