Foodie Delight

Chicken breasts (Skinless, boneless, fillet) 800 Garlic 4 Olive oil (Can be replaced with another vegetable) 15 Salt (Pinch) taste Ground black pepper taste Chicken bouillon (Can be replaced with dry white wine) 80 Butter 60 Fresh sage (Fresh) 15 Thyme, thyme (Fresh) 10 Fresh rosemary 10 Conversion table for volumetric measures NUTRIENTS AND EN Remove the skin and bones from the chicken breast fillet (if there were any). We cut it only if the breast was sold whole (double heart-shaped fillet). In this recipe, it is best to use thick halves - then they will be quite juicy and tender inside. Wash the chicken, dry it, lightly beat the thickest part with a chop mallet. This will ensure that the pieces cook evenly and the edges will not be dry. Rub both sides with salt and pepper. Heat a frying pan with vegetable oil and add the chicken. Fry on one side until golden brown, then turn over and repeat on the other side. Do not turn or move the meat around the pan several times. This will allow...

  Seeing as my parents spent the afternoon at my apartment on Sunday so I could steal content for my site from their recipe box, I thought the least I could do was cook them lunch. And although it's not quite soup weather yet, I couldn't take my mind off a recipe I read recently, so there was soup. barley Oh, but it's not just soup. This will be the easiest soup you've ever made, no contest. You won't believe how easy it is, and what you'll get as a result - something so incredibly heartfelt that you'll never have room for another course. It's filling, healthy, warming, and delicious, and oh my, I bet you just want me to get to the point already, don't you? about to boil That's it: put a little something in a soup pot, bring it to a boil and simmer for three hours while you go about your business. Do you have it all? Because that's all there is. I bet you won't even need to print out this recipe other than check it a million times, unable...

  Homemade bread with seeds First, we make the dough. Mix 100 ml of warm water, 100 g of premium flour and yeast. Leave in a warm place for 2 hours Add the remaining water, sugar and all the flour to the dough. Mix, do not knead. Leave for half an hour for autolysis. Meanwhile, roast the seeds in the microwave. Mix salt and seeds into the dough. Mix well. Place the dough in a bowl coated with vegetable oil. Place in a warm place for 2-3 hours. During this time, it would be a good idea to knead the dough a couple of times. Knead the dough, form a loaf and put it in a basket to rise for an hour. I use a fruit basket lined with a disposable corrugated cap (bought at a drugstore). Meanwhile, preheat the oven to the maximum temperature. I use 250 degrees. Carefully place the loaf on the parchment and make cuts with a razor. Place the bread in the oven, you can directly on the parchment. If there is a steam function, turn it on, if not, spray the walls of the oven with water from a spray...

COMPOSITION/INGREDIENTS: Chicken wings 800 Breadcrumbs 150 Flour 50 Eggs 2 Paprika 1 Garlic (dry) 0.5 Ground black pepper taste Salt taste DEEP FAT: Vegetable oil 400 STEP 1: How to deep fry chicken wings at home? Very simple! First, prepare the necessary ingredients. You can fry the chicken wings whole or cut them into pieces. I cut the tips off the wings. STEP 2: In a bowl, combine breadcrumbs, dry garlic, paprika, salt and pepper and stir. It is important to choose high-quality breadcrumbs. They shouldn't be too small. Heavily crushed (almost like flour) crackers may not give a crunchy effect. The wings in the initially crispy breading turn out crispy. In my photo you can see what size the breadcrumbs are. You can add your own spices to your taste. STEP 3: Beat the eggs with a fork until smooth. If you wish, you can add a little salt to the eggs. STEP 4: Roll each wing in dry breading. You may need more breadcrumbs, so have extra on hand. STEP 5: Then dip in beaten eggs and roll...

Chicken breasts (Skinless, boneless, fillet) 800 Garlic 4 Olive oil (Can be replaced with another vegetable) 15 Salt (Pinch) taste Ground black pepper taste Chicken bouillon (Can be replaced with dry white wine) 80 Butter 60 Fresh sage (Fresh) 15 Thyme, thyme (Fresh) 10 Fresh rosemary 10 Conversion table for volumetric measures NUTRIENTS AND EN Remove the skin and bones from the chicken breast fillet (if there were any). We cut it only if the breast was sold whole (double heart-shaped fillet). In this recipe, it is best to use thick halves - then they will be quite juicy and tender inside. Wash the chicken, dry it, lightly beat the thickest part with a chop mallet. This will ensure that the pieces cook evenly and the edges will not be dry. Rub both sides with salt and pepper. Heat a frying pan with vegetable oil and add the chicken. Fry on one side until golden brown, then turn over and repeat on the other side. Do not turn or move the meat around the pan several times. This will allow...

  INGREDIENTS lentils (green) 120  g tomato 1  PC bell pepper (red) 1  PC onion (sweet) 1/2  pcs cilantro (or parsley) bunch olive oil 3  tbsp. lemon juice 1-2  tbsp. salt Step-by-step recipe 1. Bake the pepper in the grill mode in the oven. 2. Boil the lentils for 10 minutes after boiling.  Cut vegetables into cubes. 3. Mix chopped vegetables (including peppers) with lentils.  Season with lemon juice and oil.  Salt