This is something very simple that I always have in my closet when I receive people unexpectedly at my house. I serve them either just like that or with a little cream cheese with herbs on it as a quick appetizer, which changes from peanuts and savory appetizer cakes which are so unhealthy.
Ingredients for a jar:
1 kilo of small button mushrooms
40 cl of wine vinegar
20 cl of water
6 cloves (or 10 juniper seeds)
10 black peppercorns
2 bay leaves
3 sugar cubes
Cut off the earthy stems of the mushrooms and wash them with vinegar water.
Cook them in a pot of cold water for 5 minutes on low heat after boiling. Drain and let cool completely.
Prepare the marinade with the vinegar, water, sugar, salt, bay leaf, pepper and cloves (which can be replaced to taste with 10 juniper seeds).
Bring to a boil and simmer over low heat, covered, for about fifteen minutes.
Pack the mushrooms in a glass jar. Cover with marinade. Pour a layer of oil on the surface, for good conservation.
Close carefully and store in a dry, dark and cool place.
Wait 2 weeks before tasting.
приятного аппетита! pronnonced : “priyatnogo appetita!” witch means: “Have a good meal!”
I spent my Sunday with my Grandma and her friends, helping them organize a puppet show for the school fair where she was a teacher before she retired. The aim being to try to adapt Kejserens nye Klæder, of Andersen, The new clothes of the emperor? (I do not know the English name). A story of an emperor being scammed thinking to buy a magical garment that would be invisible to idiots but that in fact does not exist. We had a lot of fun making the sets, and we rack our’s brains to find a way to represent a naked emperor, without shocking our future young public.
In the evening, my grandmother and I went to the kitchen to prepare something to eat for our guests. Grandma, being of Polish origin, had decided to prepare a Paprikache. And my god, how good it is!
I know it’s still a chicken recipe (promised, I sometimes eat something else!) But the previous recipe had some success, I wanted to share this one.
For all this, we will need (for 4 persons):
1 kg of chicken or turkey fillet
1 can of 400 g peeled tomatoes
250 ml of fresh cream
7 cloves of garlic
3 c. to s. powdered paprika
1 C. to s. of flour
3 branches of parsley
3 c. to s. olive oil
25 g of butter
125 ml of water
some drops of tabasco (optional)
For the preparation:
Let’s start by detailing the chicken in cubes of 2 to 3 cm. Mix the butter with the crushed garlic and then add the mixture with the chicken and marinate for 15 minutes.
The onion is minced and cooked for 3 to 4 minutes, then the pepper cut in small cubes is added and the cooking is continued for 5 minutes. Add paprika, salt, pepper and crushed cloves of garlic, mix well and store all off the heat.
In the same pan, brown the chicken. We crush the tomatoes peeled with a fork with their juice. They are added to chicken with peppers and 125 ml of water. We cover and go for 30 minutes of cooking. Time to enjoy a good beer with your guests. (the best part of the recipe, let’s face it)
In a bowl the cream is mixed with the flour, it is added to the chicken and it starts again for 10 min. at this stage we can add some tabasco to spice up our dish.
Finally it remains only to serve with finely chopped parsley.
Smacznego! (I can’t pronounce it but it means good appetite!)
It’s been five days since we came back from Italy and yet we miss her already! To console each other and to share some of our trip with our loved ones, Pia and I tried to copy a recipe that we savored over there, and I must say that it is rather well done! ^^
And now I share our recipe, to make you travel too, hoping that you like it.
for 4 people, we will need:
800 g pieces of chicken (thigh)
1 large red pepper (or 2 medium)
600 g peeled and crushed tomatoes (fresh or canned)
4 cloves of garlic
1 branch of thyme
1 branch of rosemary
100 g pancetta (or other Italian cold cuts)
1 small glass of white wine (optional)
1 pinch of sugars
some fresh basil leaves
a little grated Parmesan cheese
400 g pasta
We will start by preparing the ingredients. First, if you have fresh tomatoes, plum them and remove it, if you do not have access to tomatoes, prefer their canned tomatoes. Let’s take a look at our cloves of garlic. Let’s also cut your peppers into strips.
we cook 1/3 of the pancetta in a casserole with a little olive oil. While cooking it will release a little fat, and become crispy. Then add the chicken pieces in this fat to brown them. If you have taken thighs, put them to the side of the skin to make it look good. Add our onions and garlic, then crushed tomatoes, peppers and finally sugar (which will break the acidity of tomatoes). Let’s come back for ten minutes with thyme and rosemary.
Preheat our oven to 180 degrees and bake for about 1 hour, taking care to put the chicken on top, skin up.
For the service:
Once the sauce has reduced enough, (all must be a little like a jam, a little thick) we return in a hot pan the rest of our Italian sausage to make it very crispy.