Sunday, May 22, 2011

Chicken on skewers with vegetables


Products for : 2 medium zucchini, 2 tablespoons balsamic vinegar, salt, sugar, 5 tablespoons olive oil, 2 chicken breast fillets, black pepper, 100 grams of yellow and red cherry tomatoes, 150 g of field lettuce 2 tablespoons butter, 1 - 2 tablespoons flour. 
Preparation : To prepare the chicken on skewers with vegetables zucchini cut into long thin strips.  In bowl combine balsamic vinegar, sugar, salt and olive oil.  Pour cooked sauce, zucchini and marinate for 15 minutes.
Wash tomatoes and cut in half, field lettuce wash and dry.
Wash chicken breast, salt, pepper, cut into 12 oblong pieces.  Fillet string on skewers and roll in flour.  In a frying pan, heat the butter and brown chicken on skewers until golden brown, 5 minutes on each side.
To decompose nicely portioned plates rolled slices of zucchini, tomatoes, lettuce, top with fried chicken on skewers and serve.

Saturday, May 21, 2011

Salad with chicken and mushrooms


Products for: 300 g boiled chicken meat, 50 grams of dried mushrooms, 400 grams of potatoes, 3 eggs, 100 g of mayonnaise. 
Preparation: To prepare the salad with chicken and mushrooms, potatoes and boil eggs, cool, finely chop.  Pour mushrooms for 3 hours in cold water, then boil them in it.  Cooked mushrooms and boiled chicken salad chop sticks.  All the ingredients for the salad combine, season with mayonnaise, mix and place in salad bowl.
Salad garnish with fresh herbs and serve.

Thursday, May 12, 2011

Special Recipes - Festive roast


Products for : Products for the holiday roast: 1,5 kg of veal, 10 peas of black pepper, 10 juniper berries, 300 ml of red wine, 8 slices of bacon, 30 g butter, 1 jar of canned pears, 100 ml of water, salt, ground black pepper four tablespoons cranberry jelly.
Preparation : For the preparation of a festive roast onion cut. Connect juniper, onion, wine, marinate meat for 6 - 8 hours.
Preheat oven to 250 degrees. Remove meat from marinade, dry and cushioned on all sides of bacon.
Put the meat in a baking dish and brush with butter. Bake the meat for 5 minutes. Reduce oven temperature to 190 degrees and bake the meat for 30 minutes.
Pears with the juice Put in saucepan and warm up a bit.
Remove meat from the shape of the dish, boil the remaining juice from the marinade, add water, salt and pepper.
Pears cranberry jelly. Lay pears on a platter around the meat and serve.

Wednesday, May 11, 2011

Skewers of chicken


Product for : Products for barbeque chicken: 600 g chicken breast fillets, 3 sweet peppers, 100 grams bacon, 1 pod of chili peppers, 2 cucumbers, 2 onions, 5 tablespoons olive oil 4 tablespoons of tomato paste, 200 g canned tomatoes , 200 ml of broth, 1 tablespoon cider vinegar, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon of starch, 2 teaspoons ground paprika.
Preparation : To prepare the skewers of chicken meat and cut slices of pepper, bacon - slices. Cooked meat, pepper and bacon string on skewers.
To prepare the sauce, finely chop the chili. Dice the cucumbers, onions and chop spasseruyte in two tablespoons of olive oil. Add the tomato paste, tomatoes, cucumbers, chili peppers and broth, simmer vegetables for 5 minutes.
Kebabs with salt and pepper and fry in the remaining olive oil for 10 minutes. The sauce, add apple cider vinegar, paprika, honey and soy sauce, thicken with starch.
Kebabs with sauce serve.

Tuesday, May 10, 2011

Crow's feet with a beer


Product for : Products for the goose legs with beer: 4 crow's feet, 1 onion, 1 carrot, 100 grams of celery, 2 tablespoons vegetable oil 1 sprig rosemary, 1 bay leaf, 1 clove, 2 juniper berries, 250 ml of light beer, 250 ml chicken broth, 1 teaspoon honey, 1 tablespoon brandy, 4 canned apricot.
Preparation : To prepare the goose leg with a beer Preheat oven to 180 degrees. Crow's foot wash, dry, rub with salt and pepper. Onions, carrots and celery, wash and cut into large cubes.
Crow's feet fry in vegetable oil, add the vegetables and rosemary and saute lightly, add the bay leaf, cloves, juniper berries. Pour the beer and broth. Legs smear honey and simmer for about 35 minutes in the oven.
Put the legs on a platter. The remaining broth, add the brandy, bring to a boil, add salt and pepper. Apricots, cut, combine with sauce.
Pour sauce crows feet and serve.