salty – Page 2 – Agapi.Style

Georgian walnut sauce Baje (Bazha)

Bazhi love it! In General, all the peanut sauces I love.

I do so:

1. Walnuts (200g) ideally, a young bright rinse. If the nuts were not fresh and already have a bitter in taste – soak them in clean water for 3-4 hours, or until the bitterness will not go away. Drain the water again to rinse the nuts.

2. Put nuts in blender, add 1 tsp Khmeli-suneli, 1 tsp utskho suneli, 1 tsp Imeretian saffron, 3 cloves of garlic, 0.5 tsp dry coriander 2-3 tbsp wine vinegar, a little cinnamon and nutmeg, salt and pepper to taste, pinch of chili pepper and about 200 ml of water, or as needed to the consistency of the sauce was like liquid sour cream. Beat until smooth. To try, add spices as desired. Ready!

Spinach-walnut sauce

This sauce is a bit like a Georgian walnut sauce bazhi, but due to the large amount of greenery in the composition is not as high in calories;)

In this case, I filed a sauce for grilled pork, it will also be a great addition to quite a variety of dishes. I like it with eggs and poultry meat.

Recipe:

2 handfuls of spinach, 70g walnuts (pre-washed and soaked in clean water for 3-4 hours or overnight), water 100ml, 1H.l. Ocho: glass (can be replaced by Khmeli suneli, but the taste will be slightly different), 2 tooth. garlic, 1 chili pepper, 6 stalks of parsley and cilantro, salt/pepper to taste. All in blender and whip until smooth. Ideally, to give the sauce a little to steep so the flavors of herbs and spices “friends” with each other.

A versatile sauce based on tahini and lemon juice

I already wrote about this sauce under the recipe of the salad with pumpkin and chickpeas, but it’s so simple and cool that it deserves a separate post.

Recipe:
1 clove garlic through a press, add 3st.l. tahini, lemon juice, olive oil and water. A mixture of intense beat with a fork until it turns into a thick emulsion with light yellow color. Water can adjust thickness of sauce. After obtaining a desired consistency season to taste with salt and pepper.

If you like tahini, then you’ll love this sauce, and eat with salads, hummus, fish, pasta.

The most delicious mushroom sauce «the best» with truffle oil, cheese and thyme

This sauce really includes all the best from: blue cheese, Parmesan, and herbs, and truffle oil.

Fragrant, words can’t describe! With him any dish sparkle with new colors. To me it is more like a duet with meat (steak, meatballs, etc.), also the sauce is suitable for pasta.

Sauce recipe around (4 servings):

1. 1-2 medium onions (I have shallots) and fry in the oil for frying (I have ghee) until Golden, add 1-2 crushed garlic cloves, wait for the aroma and throw in about 300g cut into slices mushrooms, fry the mushrooms until it will turn brown. Mushrooms are suitable in principle any, but it would be best with chanterelles, Portobello, white.

2. At this time, breaks into pieces of 30-50g blue cheese and grate about 3st.l. the Parmesan. If some cheese, you can substitute it with Gruyere or some other fragrant variety. My 3-4 branches of thyme (can be replaced by 1H.l. dry).

3. To the skillet with mushrooms and onions, add 300ml. milk/cream, whole cheese, thyme leaves, a pinch of nutmeg, salt/pepper to taste and optional a handful of dried mushrooms, crushed into dust. I grind them in my hands.

Dried mushrooms is not at all, and you can do without this ingredient, but the sauce is different, so concentrated and very aromatic. Cook the sauce until cheese melt and thick (about 3-5 minutes).

4. Remove the sauce from heat, cool a few minutes, then add 3-4 tbsp of olive oil with truffle aroma and urgently apply!

Optional sauce can be punched in bleder (see photo below), but I like to leave it in its original form.

P. S. the Recipe for meatballs already wrote, or rather two recipes. One in the Italian style with tomato sauce, the other about my perfect Swedish meatballs.

The sauce of cashews, garlic, vinegar and spices

It is also called vegetarian mayonnaise. The sauce is suitable for fish, poultry, salads, soups instead of sour cream. In general, anywhere)

I adore it with vegetables, especially green ones (broccoli, asparagus, etc.).

Wash the raw broccoli, put the sauce on top, a little freshly ground pepper and paprika, sprinkle with lemon-very tasty!!!

The proportions are mine, you can experiment with the ingredients to your taste:

250 g cashews (pre-washed and soaked in clean water for at least 4 hours),
2 tbsp lemon juice,
3 tbsp grape / apple cider vinegar,
3 tbsp vegetable oil (either neutral to taste or olive),
2 tsp Dijon mustard or 1 tsp mustard powder,
2 garlic cloves (try the garlic-free sauce first, and then add a little to see how you like it),
A pinch of nutmeg,
Salt/pepper to taste (white pepper is more appropriate here),
Optional chili pepper-pinch,
10 tbsp. L. water or enough to get the consistency you need (the more water you add, the more spices you will need to put in order to maintain the concentration of taste).

You can also add food yeast (they give a cheesy taste) or soy sauce instead of salt. Vinegar can be replaced with lemon juice, or vice versa. You can change the color of the sauce with sweet paprika and turmeric.

If the white color of mayonnaise is important to you, then use only light ingredients. In my photos in the recipe mayonnaise with paprika, so the color is creamy, not straight milk.

Do it very simply: put everything in a blender and whisk until smooth.

In the photo above, my sauce is thick and I kept the texture of the nuts a little, but you can bring it to an absolutely smooth state by adding a little water, and it turns out like this:

Salmon, fried in their own juice with a spicy mango salsa

I’m very careful with combinations of fruits/berries+fish/meat, but this dish I very good choice. Cook 15 minutes, which makes it even cuter;)

1. Salmon. In this recipe you will need fillet with skin, which is cut in pieces 150-200g. The pan with good non-stick coating liberally sprinkle with salt and pepper. This is to ensure that the fish is not burnt in the initial stages of cooking.

Fish cut, opolaskivaniem from stray flakes, dried with a paper towel and spread on a cold pan skin-side down. Included a medium heat and fry it until the fish will not change its bright red color to a lighter one by about ½ of a piece. It takes 5-7min, but depends on the size of the piece and the intensity of the heat. Slightly season the fish with salt/pepper, turn over and fry until ready. The crust should be crispy, the middle of the piece to be very delicate.

This method allows you to cook without adding extra fat. The fish is fried in its own juice.

2. Sauce. Finely chop 1 mango, leaves 5-7 stems of cilantro, 1 shallot, 1 clove of garlic passed through a garlic press, add the juice of 1 lime (3st.l.), salt/chilli to taste. Stir the sauce is ready. This quantity is enough for 2 servings.

Ready to pour the salsa and serve immediately. For a side dish you can serve rice or a green vegetable (zucchini, broccoli, asparagus, etc.).

Cauliflower pizza and homemade tomato sauce recipe

Anyone who loves pizza, here’s her cabbage version! If you do not warn consumers in advance, many may not recognize that the Foundation of a bit unconventional;)

The ingredients I brought 2 pieces, so you like to make a couple. One is right, and the second pizza to freeze. Excellent optimization of your time. If you want 1 pizza, divide all ingredients in half.

Ingredients for the base (for 2 pizzas with a diameter of 26cm):

1 large head of cauliflower (about 1kg),

100 grams of delicious cheese (Gruyere, cheddar or whatever you like),

2-3 tbsp of Parmesan cheese (Parmesan if not, can not put, but it goraaazdo delicious),

2 eggs,

3-4 tsp dried oregano/Basil/herbs of Provence,

3-4 garlic cloves,

0,5 tsp sea salt

Optional a couple of pinches of freshly ground black pepper

Optional 3-4 tbsp buckwheat/almond/whole wheat flour (to give greater hruskoci test).

If you don’t eat dairy products, instead of cheese put more flour (about 150g) 1 egg.

Ingredients for sauce:

400 gr. tomatoes in own juice or tomato trade winds,

1 Chile pepper (can be replaced with 0.5 tsp. Cayenne pepper),

1 onion medium size,

1 clove garlic,

1 tsp dried oregano/Basil/herbs of Provence,

0,5 tsp. dry thyme

A couple of pinches of salt

1 tbsp Jerusalem artichoke syrup (if tomatoes are sour)

0,5 tsp oil ghee for frying vegetables.

How to do:

Sauce. It can be made in advance or in store.

The onion and chilli finely cut into cubes, fry on medium heat until Golden on the drop of oil ghee. Add the chopped garlic, fry for another 30 seconds until garlic fragrant, then immediately add the tomatoes. If you are using tomatoes in their own juice, then mash them with a spatula.

Simmer the sauce for 15 minutes, then add the herbs and leave on the heat for another 5 minutes. Only at the very end of cooking, when the sauce Uvarov and has become thick, add salt/pepper/sweetener to taste.

The sauce is ready, but I strongly recommend to break it in a blender until smooth.

This sauce can also be used for pastaand meat dishesto sandwiches.

The pizza base out of cauliflower.

1. Rinse cabbage, remove outer leaves (you can use them for making vegetable broth) and cut into florets. The stalk is also not throw away, it is ground and goes to the cause.

2. Chop the cabbage in a blender to a wet snow. In principle, this is enough, but I have this small crumb was milled further immersion blender to puree (but he copes with it). It takes a maximum of 2 minutes, but then the basis becomes a very cool smooth texture.

3. Salt the cabbage and leave for 15-20 minutes. So it is going to give all of its juices, which will need to be carefully overcome. I do it using kitchen towel. Cauliflower contains a lot of water, no push-UPS the pizza base will be loose and wet.

4. Pressed cabbage, mix with egg, garlic, grated cheese and herbs, then optionally add the flour. Mix all ingredients until a homogeneous mass.

5. If you have a regular uncoated parchment or you bake directly on the baking sheet without paper, then grease the surface with cooking oil and lightly flour. If you have this paper here, nothing to lubricate and sprinkle do not need to it do not stick.

You can put the dough arbitrary, and can make a completely flat circle through split forms for cakes.

First snap the shape, put it on baking paper upper side (where there is no groove for the base shape), the dough it is not clogged. Carefully align closely inside, then the latch open and lift the form. In the end you have a perfect circle with a diameter of 26 cm and a thickness of about 3-4mm. I think the thickness of the dough is perfect, if you like thicker – please vary the point, but keep in mind that the thicker the layer, the harder it is grilled to crispy perfection.

6. The cake randomly prick with a fork and bake in the oven on the middle shelf for 25-30 minutes at a temperature of 190C. 180S on my cake baked through enough, it burns at 200C, 190C so – perfect. But all ovens are different.

The substrate must be rosy and elastic. Can freeze it for later use. Pizza can be prepared at once. Use any ingredients for the toppings you like.

In this case, I have 1 pizza used only ½ of tomato sauce, then a handful of cheese, half a pre-cooked chicken breast, half a sweet pepper, 4 cherry tomatoes, 2 large mushrooms and top with a couple handfuls of cheese.

Bake on top shelf for 10-15 minutes until cooked ingredients. The last couple of minutes on the grill mode. Incredibly tasty!

Baked chicken with broccoli and garlic sauce

I love these dishes, when its main part, garnish and sauce are prepared at the same time. Very convenient!

This is an example of one of them (recipe for 2 chicken or 1 chicken. I prefer pet chickens, but the chicken too tasty):

0. Soak chicken in salt water.

This item is number zero, because it can be omitted if too lazy to bother. But after brining the meat becomes tender and very juicy. Brine to do so: on 1 l of water 50 g of salt and any spices at your discretion. That put, this fragrance and will smell ready chicken. For my taste to the chicken fit a few cloves of garlic and lemon. The brine should completely cover the surface of the product. This can be done in any deep container or in a sealed plastic bag.

The time salting depends on the weight of the product. On 1 kg of weight needs time pickling for about 2 hours. Take into account the weight of each unit of the product, not the total weight. That is, if you salted 2 chickens weighing 1 kg, then you need to keep them in salt water for 2 hours and not 4. It is important not to overdo, and then the fibers become too loose and unpleasant.

Just for information. This type of refinement of taste and texture of meat suitable for any lean meat, any fish and seafood.

1. My 5 sprigs of rosemary, thyme, parsley and 8-10 heads(!) garlic (clear is not necessary). Herbs can be changed at your discretion and can be replaced with dry (1 tbsp each), but fresh is much more fragrant.

Cut garlic into 2 parts across the cloves, place it on a baking sheet cut up, spread on top with 3 sprigs of each spice. If the garlic in the process was not cut or collapsed, it’s OK, you still spread it.

With the rest of the greens, separate the leaves and finely chop them, add to it 2 pinches of salt, pepper to taste, 2 tbsp olive or other vegetable oil and stir.

2. Chicken.

Opolaskivaniem the bird dry with paper towels. If you are using a frozen bird, then fully defrost it in the fridge, wash and dry.

Gently separate the skin on the breast meat under it and put 2-3 tsp of butter. Try to distribute the butter evenly, but not to break the skin.

Next, RUB the entire surface of the chicken (inside too) with a mixture of herbs, spices and oil, which we did in claim 1, stuff the chicken with lemon and cut into 4-6 pieces (I recommend even just to suppress it to the juice separated) and bind legs with cooking string. The contraction of the carcass twine is optional, but it would look more presentable at the end of cooking. Leave the carcass alone for 30-40 minutes, so it’s getting a little marinated and warmed up (in principle it is possible for a few hours set aside to marinate). So the heat will be distributed more evenly. And while it is possible to turn on the oven to heat up to 180C.

Place the chicken breast down on the garlic with the herbs and bake it in the oven for about 40-50 minutes, then turn breast up and bake until ready. Cooking time I expect based on the weight of chicken (1 kg takes approximately 1 hour). In the process, you can periodically pour the chicken resulting juices. A mixture of lemon juice and the chicken juices and fat is something magically delicious.

When the chicken is done is verified by the piercing of the carcass at its thickest point (where the thigh connects to the breast). If the juice is transparent ready.

3. Garnish.

About 30 minutes before end of roasting hens start to garnish. For poultry you can use any green cabbage (broccoli, Brussels sprouts), asparagus or fennel. In this case, I have broccoli (2 heads). Disassemble on inflorescences, my. In a saucepan boil water, and drop in there potseluem broccoli for 3-5 minutes, no more. This is to ensure that the cabbage was subsequently baked, not turned into a biscuit (in broccolini flowers little moisture, so they’re just dry). Frozen cabbage previously blanched (boil) is not necessary. It simply wash. After these manipulations throws the cabbage in a colander and then spread on a baking sheet for the chicken is almost ready, sprinkle with olive oil and spices to taste. Leave until tender (about 10 minutes). During this time, the broccoli to soak up the flavors of herbs and grilled well enough, but do not lose the crispness.

4. Sauce.

Remove the pan from the oven, prepared the chicken with a side dish leave to rest while we make the sauce. In any case, do not cut the meat immediately, and then all the juices will flow out, and do not cover it with anything, otherwise the crispy delicious skin will become sluggish and unpleasant.

For the sauce take all the garlic from the roasting pan, squeezed from skins, add 50 ml. dry white wine, 100-150 ml water/milk/cream, salt and pepper a pinch. All blenderis (better to do this immersion blender in the saucepan, because then the sauce should be slightly warm to evaporate the alcohol from the wine). Warmed up the sauce for 5 minutes over medium heat. Ready.

5. Feed.

Chicken should be very juicy, but with crispy crust, cabbage, as described above, the sauce is viscous and very fragrant. Pour the sauce and garnish the chicken or serve it separately. I’ve got a little bit of Parmesan cheese on the Kale, very fine shades of its taste.

My perfect creamy Swedish meatballs with berry sauce

A long time ago I picked up my recipe for perfect Swedish meatballs and here:

1. 100 g of bread crumbs/breadcrumbs/stale bread (I have homemade breadcrumbs from yeast-free whole wheat bread) soak in 150 ml of milk for 5-7 minutes.

2. at this time, 1 onion passeruem until golden brown in oil for frying.

3. Turn beef (500 g) into minced meat or use ready-made ground beef (the classic recipe involves mixed minced meat, but I prefer beef). Add fried onions, bread crumbs with milk, 1 egg, 1-2 tsp. salt, ½ tsp. ground white pepper (OK, can be replaced with black), 1/4 tsp.nutmeg. You can add a pinch of chili pepper, allspice, ground cloves, but this is not necessary. Mix everything and scroll the stuffing a second time (this is very important!). I do not have a meat grinder, I tortured my blender))) Remove the minced meat in the refrigerator for at least 1 hour.

Then the stuffing must be beaten off. You can do this either by throwing minced meat from hand to hand, or by throwing it into a bowl or on a work surface for about a minute. I recommend not to omit this item, since it is the chop of minced meat that saturates it with oxygen and makes your cutlets/meatballs/Lula homogeneous and tender.

After beating, remove the minced meat in the refrigerator for at least 30 minutes, and only then cook meatballs from it.

4. at this time, you can prepare sauces and garnish.

4.1. garnish. 2 cucumbers thinly cut into rings, chop 2-3 sprigs of dill, pour it all with a marinade of 50 ml. water, 2 tbsp. vinegar and 1 tbsp. sea salt and sweetener (I use Jerusalem artichoke syrup). Let it brew in the refrigerator for 1 hour. Just while the meatballs are cooking, the cucumbers will be ready;)

4.2. for the cream sauce, melt in a saucepan 2st. L. butter (I have ghee), add 2st. L. wheat whole grain flour and fry it for 2-3 minutes, stirring constantly. Add the meat broth (500ml) and cook the sauce until thick, when it begins to slowly drain from the spoon. Add milk 100-150ml (you can cream), ½ tsp Worcestershire sauce and wine vinegar, 1 tsp soy sauce, taste and add salt and pepper to taste. Continue to cook the sauce until thickened.

4.3. lingonberry sauce. 200g Cranberries fall asleep in a saucepan, add 2-3st. L. Jerusalem artichoke syrup / analogue that you eat, a little salt, pepper, add a sprig of rosemary/half a teaspoon of dry seasoning and put on a quiet fire. Bring to a boil, boil for a couple of minutes and cool. So we do 3 times. the berries should shrink a little, and the juice thicken. In the process, I recommend the sauce to try and add spices to taste. It should be spicy, sweet and sour, but not cloying.

5.spread baking paper on a baking sheet, grease it with ghee oil or vegetable oil for frying, form meatballs with wet hands. I use an ice cream spoon to make them come out the same size.

Video about how meatballs are made in Scandinavia posted here, I recommend viewing.

Bake in the oven at 200C for 20-25 minutes. I finally turned on the grill function for 2 minutes to Brown them.

6. serve, drizzle with sauces, garnish with pickled cucumbers.

+ Bonus. Video instruction on how to sculpt meatballs/meatballs.

From the first mouth, that is, hands) The hands of the owner of a small home cafe in Norway.

I took it off and couldn’t get enough of it. You can watch endlessly))

Homemade chicken nuggets with three sauces

1. Chicken Fillet 3 PCs. (meaning 3 halves of kurogrudi). Instead of breast, you can use chicken thigh fillet. With it it is tastier, and with a breast it is Dietetic. Rinse, cut into any small pieces, put in a bowl. Add 100-200 ml of kefir, 1 crushed clove of garlic, 1 h. l. sweet paprika and oregano, salt and pepper to taste. Marinate for 1 hour. You can not marinate, it will still be delicious.

2. for batter you need to use the best cornflakes that you find. The best are without sugar and where there are fewer additives. Look in the bio-products departments and sections for diabetics. I needed only 100g for a whole baking sheet. Grind the flakes in a blender into crumbs. In the same place (in a blender) you can add 1-2 tbsp.L. Parmesan, paprika, Provencal herbs.

3. for the batter you need about 50g Tsz flour and 1 egg. Now there will be a life hack: you need to beat the egg with a mixer with a pinch of salt for 3 minutes, then it turns into a cap of foam and you will definitely have enough for a whole baking sheet. If you dip the pieces in just a beaten egg with a fork, you will need 2-3 pieces

4. Pour the flour and flakes into 2 large plates, pour the egg into a bowl. It is convenient to do in batches: throw pieces of meat on a plate with flour over the entire surface, then lightly dip them in the egg (straight with both hands, like a conveyor), throw them on a plate with breading, and only then put them all on a baking sheet at a sufficient distance from each other so that everything is baked.

Important 1: if done not in batches, but in 1 piece, then all the breading ingredients will end very quickly, and half of them will remain on your hands.

Important 2: the breading should not cover the whole piece, just a little for crunch and shade in taste.

5. bake in the oven at 180C with the grill function for about 30 minutes. Serve deliciously with bluchise, guacamole and tomato salsa. Bluchiz is ideal for chicken, and salsa with guacamole perfectly harmonize with corn notes in taste.

Now about how I make sauces:

1. Blue Cheese I don’t like cheese heating/melting or spoiling it with lots of extra ingredients, so I do this: mash with a fork or whisk in a blender 100 gr. cheese with Noble blue mold (I have Italian Gorgonzola), add the juice of 1 slice of lemon, a pinch of black freshly ground pepper and Greek yogurt/matzoni/milk so that the consistency of the sauce was like thick sour cream. Done!

You can add cottage cheese or cream here. You can add herbs and garlic. Experiment;)

2. guacamole

2 avocados, 1 tomato, 1 small(!) red onion, 1-2 cloves of garlic, 10 stalks of coriander (cilantro), juice of 0.5-1 lime (depending on its size and degree of acid), a pinch of ground cumin (optional), salt, pepper, chili to taste (add gradually). Everything except tomato and a couple of branches of cilantro punch in a blender to a smooth consistency, try, adjust the taste with spices. It should be spicy, moderately sour and spicy. Then add the diced tomato and chopped leaves of the remaining coriander, mix, try again. For beauty, sprinkle with sweet paprika.

3. tomato salsa

2 ripe good tomatoes (cut into cubes, let the excess juice drain for 5 minutes), 1 small red onion, 1 small garlic clove, 10 stalks of coriander (cilantro), juice of half a lime/lemon, salt, pepper, paprika, chili to taste (add gradually). By analogy with guacamole: you can cut, you can blender. If desired, you can add half a bell pepper, balsamic, olive oil.