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Black cod in banana leaves

Black cod in banana leaves

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Rinse the banana leaves for 1 minute in hot water to make them slightly more malleable. They break into 2 pieces large enough to completely cover the pieces of fish.

Grease an olive oil in the center of each leaf. Place the pieces of fish in the center of each, salt and pepper, place the tomatoes and green onions, and on top, the butter. Bring the edges of the banana leaves over the fish so that it is completely covered. Seal the ends with toothpicks.

Place in a pan and place in the preheated oven at 215 degrees Celsius for 10-15 minutes.

The sauce is obtained by combining all the ingredients. It's salting.

For the garnish, boil the green beans in salted water for 3 minutes. Wash under running water for 1 minute.

In a pan, heat the butter. When it stops frothing, add the garlic. Infuse the oil for 2-3 minutes. Add the beans and sauté for 3-4 minutes. Salt and pepper.

After removing the fish from the oven, cut / break the banana leaves to expose the meat. Pour the previously obtained sauce on top and serve with the green bean garnish.

Currants for this recipe require 2-3 cups. Because Johanna is black, the currants, of course, need black. Mix the berries with a glass of water and a liter of vodka. We insist for 3 weeks. Then add the sugar (a glass) and take it out in a dark room. After 2 weeks we filter. Refrigerate, pouring into clean bottles.

Currant liqueurs are very tasty and pleasant. If this berry grows at your dacha, prepare yourself such a delicious. Don't be disappointed!

3 different methods of preserving mushrooms for the winter! Choose the recipe to taste!

Mushrooms are full of nutrients and are rich in protein, antioxidants and vitamin D. They do not contain fat, instead they have a large amount of fiber and few carbohydrates. Mushrooms can be prepared in different ways, they are delicious and consistent. Today we offer you 3 extraordinary recipes for preserving mushrooms for the winter. The recipes are easy to make, and the prepared mushrooms taste incredibly good, are very fragrant, tasty and can be served as a snack during the cold period of the year.

1. Pickled mushrooms & # 8211 cold method


-1 kg of mushrooms (tomatoes, black and white sponges, breadcrumbs, eggplants)

-black peppercorns to taste


1. Wash the mushrooms well and soak them in cold water for 5-6 hours (except for the tomatoes, which you just wash well).

2. Sprinkle a layer of salt on the bottom of a wooden or ceramic pot, add half of the currant, cherry, horseradish leaves and a stalk of dill.

3. Place the mushrooms in layers, sprinkling each layer with salt, pepper, garlic and bay leaves.

4. Place the rest of the leaves on top and cover with a piece of clean cloth, then with a wooden chopper or a plate on which you will put a weight (after 1-2 days, the mushrooms should leave juice. If they leave a little liquid, then you should to put a heavier weight). You need to rinse the cloth from time to time.

5. The mushrooms will be ready after 30-40 days. Then put the mushrooms in a cool place.

2. Mushroom zacusca for the winter



1. For the preparation of mushroom jam you can use mushrooms, boletus, breadcrumbs, pititos, champignon and ghebe. You can prepare zacusca from both a single type of mushroom and several types.

2. Wash the mushrooms, cut them into pieces and boil them in salted water for 10-15 minutes.

3. Put the mushrooms in a strainer, wash them with cold water and let them drain.

4. Put the mushrooms through the grinder with a large grill.

5. Peel the onions and carrots, cut the onions into small pieces, put the carrots through a large grater. Fry the vegetables in oil, then add the mushroom mass.

6. Season the zacusca with salt to taste, add the remaining oil, bay leaves and pepper.

7. Simmer the zacusca for 1.5-2 hours, stirring periodically so that it does not burn.

8. Place the zacusca in dry, sterilized jars and staple them.

9. Keep the mushroom zacusca in a cool place.

3. Pickled mushrooms & # 8211 hot method.


-10 blackcurrant leaves


1. Wash the mushrooms well and cut the larger ones into pieces.

2. Wash the greens. Peel a squash, grate it and chop it.

3. Boil salted water, add the mushrooms and simmer for 5 minutes.

5. Sprinkle a little salt on the bottom of the sterilized jar and add 2 black peppercorns, 1 dill stalk, 1 currant leaf and place a layer of sponges.

6. Place the mushrooms in layers, sprinkling each layer with salt and spices.

7. Squeeze the mushrooms well, then pour over the water in which they boiled (this will remove all the air from the jar).

8. Cover the jars with plastic lids (pre-cooked), let them cool, then refrigerate.

9. The mushrooms will be ready after 1-1.5 months. Store the pickled sponges in the refrigerator.

Birch leaf tea - benefits and properties

This tree (Betula alba Betula pendula Betula verrucosa) has a white and smooth bark and grows up to a height of 30 m. Specialists say that birch leaves are composed mainly of flavonoids, as well as other chemicals and resins. The leaves of this tree contain large amounts of vitamin C and are used in the manufacture of medicines.

Birch remedies are used for urinary tract infections, which affect the kidneys, bladder, ureters and urethra. Also, as a medicinal plant, birch is used as a diuretic to increase diuresis (production and elimination of urine).

Experts say that birch leaves contain chemicals that increase the elimination of water in the urine, and some people resort to birch remedies to "clean" the urinary tract.

Birch bark tea is also used as a natural remedy, but it is better to talk to your specialist before resorting to this type of product. From a pharmacological point of view, birch is known to have diuretic and antiedematous properties.

The preparations produced from birch leaves, which you can find in plafare or pharmacies, have an action in renal urolithiasis, in bacterial diseases of the lower urinary tract, as well as in inflammatory diseases of the urinary system.

Certain chemical compounds in birch (especially since it is known to have a rich content of flavonoids) increase diuresis, ie the volume of urine excreted is higher, and thus excretes in the urine and other unwanted substances.

You can try a birch bark tea with ginger. A tablespoon of freshly grated ginger helps activate the properties of birch and gives a pleasant flavor to this tea.

Ingredient: birch bark tea, ginger, stevia or honey (optional).

Method of preparation: Grate a piece of ginger and combine with the birch bark, in a small saucepan with water, covered. As it boils, turn off the flame and let the ingredients infuse, with the lid on or until the composition cools. If you want, sweeten the tea with a little honey or Stevia, to taste.

Birch infusion

If you want, you can prepare birch leaves - which are known to have a rich content of flavonoids - in the form of infusions. Use 2 teaspoons of leaves in a cup of warm water. When the infusion temperature reaches 40 degrees Celsius (you can use a thermometer to prepare food), put a knife tip of baking soda. Wait 6 hours, strain and drink as many cups a day as your doctor or phytotherapist recommends, to take advantage of the diuretic properties of this tree.

Birch precautions

Pregnancy and breastfeeding - There is not enough information about the safe administration of birch remedies if the person is pregnant or breastfeeding. It is best to avoid using birch remedies if you are pregnant or breastfeeding.

Allergies - Birch pollen could cause allergies in people who are sensitive to certain plants, such as carrots, black wormwood and celery. Birch pollen could also cause allergies in people who are sensitive to other plants, including apples, peanuts and hazelnuts.

Hypertension - There are some concerns about birch leaves. The remedies in these leaves could increase the amount of salt or sodium that the body retains, and because of this, high blood pressure can worsen.

Ways of use

Birch leaves and birch bark can be used in the preparation of teas and in the form of an oil that can be applied topically to relieve pain (this oil should be used with caution and diluted). Birch bark can help relieve muscle pain, if applied externally, with the inner part (freshly detached) of the bark applied to the skin.

Adverse effects

It is important that people who want to resort to birch leaf remedies know that minor interactions can occur in combination with diuretic pills. Birch seems to work on the same principles as diuretic drugs, causing the body to eliminate water. If birch tea is administered with diuretics, the body may lose too much fluid, and thus may occur dizziness or times when blood pressure drops too much (there is a risk of hypotension).

Before trying any birch remedy, talk to your doctor or a phytotherapist, who will explain in detail in which diseases birch is recommended (reduces edema, reduces albuminuria, soothes dyspnea, has diuretic action, atiedemato action , is a recommended ally in case of cellulite).


Traditional method Change

Scented and flavored eggs in tea are a traditional Chinese food. The original recipe uses various spices, soy sauce and black tea leaves. A common spice used for flavoring eggs is five-spice powder, which contains cinnamon, anise, fennel seeds, cloves and ground Szechuan peppercorns. Some recipes [2] do not use tea leaves, but are still called "eggs in tea". In the traditional method of preparation, the eggs are hard boiled. The boiled eggs are then removed from the water and the shell of each egg is lightly cracked all around. The small cracks produce a stronger marbled effect, visible when the egg is peeled to be eaten. Water that seeped into the egg during boiling should be allowed to drain naturally. After about ten minutes, the cracked eggs are ready to be introduced into the spiced tea and boiled slowly over medium heat. This boiling allows the spicy liquid to infiltrate through cracks and marinate the eggs inside the shells. After about twenty minutes, the eggs and liquid are transferred to a ceramic or glass container and refrigerated. For best results, the eggs should remain in the liquid for at least a few hours. The dark color of spiced tea gives the eggs a marbled effect when peeled for consumption.

Quick change method

Another way to make eggs in tea is to boil hard-boiled eggs, then peeled and put in spiced tea over low heat for a short time. The eggs and liquid are then refrigerated in a ceramic or glass container. This method requires a shorter preparation time than the traditional method. Instead, the egg is less attractive, without the marbled effect present in those prepared by the traditional method. Eggs can be eaten at any time. The longer they remain in the spiced tea, the stronger the aroma will be. A perfectly seasoned black tea egg should have a balanced flavor between the natural, egg, and spice flavor. The method of cracking the shell is the formal one for this egg recipe.

This egg recipe in black tea is very similar to the egg in soy.

When the shell is removed, the egg should have light, dark brown spots with a medium-brown tone along the cracks in the shell. The yolk should be completely yellow, and the scrambled eggs will have a thin gray layer on the outside of the yolk. The aroma depends on the tea (type and concentration) and the variety of spices used. The mixture of five spices gives a slightly salty taste to the egg white, and the tea should highlight the aroma of the yolk.

Mainland China Change

In mainland China, eggs in tea are a common food. The eggs are sold in shops, restaurants and by street vendors.

Taiwan Edit

In Taiwan, tea eggs are specific to grocery stores. The 7-Eleven chain alone sells an average of 40 million eggs in tea annually. In recent years, major tea egg producers have begun to produce fruit-flavored eggs, such as raspberries and blueberries, as well as salted duck eggs.

Indonesia and Malaysia Change

In Indonesia and Malaysia, eggs in tea were taken into the native cuisine under the name of telur pindang, and the ingredients were slightly changed. In Indonesia, eggs telur pindang are boiled hard in a mixture of spices, salt and soy sauce. Instead of black tea, the Indonesian version uses shallot onion peels, teak leaves [3] or guava leaves [4] as coloring agents. Telur pindang It is found everywhere in Indonesia, but is more widespread in Java and South Sumatra. eggs telur pindang they are often served as part of tumpeng, nasi kuning or nasi campur. In Yogyakarta, telur pindang it is often served with gudeg godparents [5] or only with rice [6].

As for Malaysia, it is believed that telur pindang It has its roots in the state of Johor, where it is most popular, but can be found in other parts of the Malacca Peninsula. This dish even has sub-variants of the traditional Johor recipe in many other southern regions. Telur pindang it is only occasionally found in Malaysian cuisine, as it requires a lot of time and effort, being served only on special occasions such as weddings. But there are many manufacturers and suppliers of telur pindang nationally. [requires citation]

Salmon pan

  • 2 pieces of salmon fillets
  • 1 juice from a lemon
  • olive oil
  • salt
  • Method of preparation:

Pan-fried salmon is one of the quickest and easiest, but also healthy, recipes that you can cook in less than 15 minutes. This assortment of fish is one of the first ideas that come to mind when it comes to a light and filling meal.

The salmon is cooked the fastest and simplest & icircn pan. We used tigaia non-stick grill Regis Stone Copper Pans so & icircnc & acirct to get the delicious taste of the grill. As I said, it cooks super easily, you just have to put it in a frying pan over medium heat, 5 minutes on each side, after which you sprinkle it with lemon juice.

Swiss beet or mangold: benefits and recipes

Mangold, also called Swiss beet (Beta vulgaris) is an extremely nutritious vegetable, rich in nutrients. Experts say a cup of leaves provides three times the recommended daily amount of vitamin K.

Swiss beet - simply put, mangold - is a plant that is grown especially for the tail of the leaf and its fleshy ribs. Swiss beets can be used in many recipes (the leaves can be eaten raw and cooked) and have multiple health benefits.

Mangold contains high levels of nitrates, which studies have shown lower blood pressure, reduce the amount of oxygen needed during exercise (exercise) and increase athletic performance. In addition, Swiss beets have other properties.

Nutritional values ​​mangold

According to American specialists, a cup (approximately 36 grams) of raw Swiss beet leaves contains:

  • 7 calories
  • 0.65 grams of protein
  • 0.7 grams of fat
  • 1.35 grams of carbohydrates, of which 0.6 grams of fiber and 0.4 grams of sugars.

A cup of boiled mangold leaves (about 36 grams) gives our body:

  • 18 milligrams of calcium
  • 0.65 mg of iron
  • 29 mg of magnesium
  • 17 mg of phosphorus
  • 136 mg of potassium
  • 10.8 mg of vitamin C
  • 110 micrograms of vitamin A.
  • 0.68 mg vitamin E
  • 298 micrograms of vitamin K.
  • 5 migrograms of folate (vitamin B9).

What else does the mangold contain?

Vegetables contain lower amounts of thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, calcium, phosphorus, zinc and selenium. In addition, mangold also contains antioxidants, such as alpha carotene, beta-carotene, lutein, zeaxanthin and choline.

Nutritionists advise us not to add salt to Swiss beets, because its leaves already contain 103 mg of sodium to a cup of raw mangold.

Some of the benefits of Swiss beets

It lowers blood pressure - People who have a diet that is too poor in terms of certain minerals (calcium, magnesium and potassium) have a higher risk of suffering from high blood pressure. Scientists believe that these minerals reduce blood pressure, removing sodium from the body and helping the arteries to dilate. Mangold contains all three of these extremely healthy minerals and can help some patients. For example, a 2013 study 1 showed that foods that are rich in nitrates, such as Swiss beets, have multiple benefits for the vascular system: lowering blood pressure, inhibiting platelet aggregation and preserving or improving endothelial dysfunction, etc.

Diabetes control - Swiss beets contain an antioxidant (alpha-lipoic acid), which has been shown to lower glucose levels, increase insulin sensitivity and prevent changes induced by oxidative stress in patients with diabetes. In addition, there are studies that suggest that mangold may reduce the symptoms of peripheral neuropathy or autonomic neuropathy in patients with diabetes.

Ally in the prevention of osteoporosis - Consuming an adequate amount of vitamin K can improve the health of our bones. Vitamin K, for example, modifies proteins in the bone matrix, improves calcium absorption and reduces urinary excretion of calcium. Let's not forget that low levels of vitamin K have been associated with a higher risk of bone fractures. If you want to increase your vitamin K intake, a good way to get this nutrient is to eat leafy vegetables such as beets, arugula and spinach.

It has benefits for the heart - Mangold is an excellent source of potassium, calcium and magnesium, minerals that help maintain optimal blood pressure. The fibers found in Swiss beets can reduce the value of cholesterol, by reducing the production of cholesterol in the liver and by helping the body to excrete excess cholesterol, before it is absorbed into the bloodstream, study 2 shows.

Recipes with mangold or how you can more often include Swiss beets (leaves and stems) in your diet

  • When you make the omelet or make "jumari" eggs, throw a handful of fresh Swiss beet leaves in the pan and you will get a nutritious and tasty dish.
  • When making a fresh juice or smoothie, toss in a blender and a handful of mangold leaves and stalks to get a healthy drink.
  • You can soak in a little extra virgin olive oil the leaves and stems of the mangold. Season them with freshly ground pepper, crushed garlic and grated Parmesan cheese. You will get a delicious and simple garnish, which you can eat with other dishes.
  • Don't forget: add mangold leaves to salads, appetizer rolls (wraps) with glue, in sandwiches, etc., in soups and stews.

Some mangold recipe ideas

  • You can soak the Swiss beet leaves with a little coconut oil and then add them to your omelet or "jumari" eggs.
  • You can prepare soups and stews in which to put a little mangold.
  • Rub the Swiss beet leaves with a little olive oil and a little salt, then put them in the oven, in a pan, to make tasty chips.
  • When making pesto sauce, use mangold leaves instead of basil leaves.
  • When making pizza at home, put Swiss beet leaves, mozzarella and chopped tomatoes on the pizza top.

Mangold sotat


  • 2 large bundles of Swiss beets
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 1 pinch of salt
  • 1 knife tip of nutmeg and dried thyme
  • ground black pepper to taste
  • 2 tablespoons balsamic vinegar, optional


Chop and wash the Swiss beets. Cut the leaves coarsely into large pieces. Move the cut leaves in a salad bowl, filled with water. Drain and repeat the washing process, if necessary. Drain the mangold leaves well in a sieve. Then rinse and chop the mangold stems or tails. Let it be about as big as diced onions.

Heat the oil in a pan over medium heat over high heat. Add the chopped stalks of mangold, garlic, onion, salt, thyme, nutmeg and pepper and keep them on the fire, stirring often, until the onion starts to turn copper, about 6-8 minutes. Add the chopped Swiss beet leaves, put 2 tablespoons of water and cover with a lid. Let the leaves soften, 2-4 minutes. Take the lid and continue to sauté, stirring occasionally, until the mangold is completely soaked, about 1-3 minutes. Take the pot off the heat and sprinkle the vegetables with balsamic vinegar, if desired. Serve the sautéed mango while hot.

Is this the original KFC recipe?

A relative of KFC Colonel Harland Sanders believes this is the original recipe. Which has been safely hidden in a family album for years. The mixture of 11 herbs and spices is kept in a safe, says the company KFC, and no one & # 8211 except the company, of course & # 8211 does not know what it contains, writes Daily Mail. In fact, Sanders came up with the idea that two different companies should be involved in making the recipe, so no company would ever know how to make delicious chicken from start to finish.


2 cups universal flour, 2/3 tablespoon salt, 1/2 tablespoon dried thyme leaves, 1/2 tablespoon dried basil leaves, 1/3 tablespoon dried oregano leaves, 1 tablespoon celery salt, 1 tablespoon black pepper ground, canola oil, 1 tablespoon dried mustard, 4 tablespoons paprika, 2 tablespoons garlic salt, 1 tablespoon ground ginger, 3 tablespoons ground white pepper, 1 cup water, 1 egg, beaten, 1 chopped chicken, breast pieces cut in half for a more even frying.

Method of preparation

Mix the flour in a bowl with all the herbs and spices set aside. Mix the water and egg together in a separate bowl until combined. Soak the chicken in the mixture for 20-30 minutes. Remove the chicken from the juice, letting the excess drain. Dip the chicken pieces in the herb-spice-flour mixture to cover all sides, shaking off the excess. Let stand on a shelf over a baking sheet for 20 minutes.

Meanwhile, heat about 5 cm of oil in a skillet over medium-high heat to 350 degrees. (Use a deep frying thermometer to check the temperature.) When the temperature is reached, lower the heat to medium. 350. Fry 3 or 4 pieces at a time, being careful not to clump the pot.

Fry until golden brown, turning once, 15-18 minutes. Transfer the chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with the remaining chicken.

Delicious and tasty fasting recipes

Whether you are fasting or you have decided to become flexitarian or even vegan, giving up certain foods seems like a difficult prospect. The dishes are limited by the use of vegetable ingredients and avoiding those of animal origin, but this does not mean that you will not enjoy the taste. On the contrary, almost any recipe can be adapted to meet the conditions. Here are three fasting recipes inspired by the dishes gourmet beloved.

Risotto with mushrooms

  • 40 g dried mushrooms
  • 750 g fresh mushrooms
  • extra-virgin olive oil
  • 4 small diced onions
  • 3 large, finely grated garlic cloves
  • 400 g long grain rice
  • 500 ml clear vegetable soup (or a cube of concentrate dissolved in water)
  • about 500 g of vegetable cheese (tofu, cashews, etc.)
  • salt and black pepper to taste
  • 2-3 sprigs of fresh thyme, leaves only
  • freshly chopped parsley

Put the dried mushrooms to infuse for about 30 minutes in boiling water. Clean the fresh mushrooms, wash them and absorb the excess water with paper towels. Heat 2 tablespoons olive oil in a pan or thick-bottomed pot with a lid, and sauté the onion and garlic for about 5 minutes, stirring occasionally. Add the rice and fry for a few seconds, then pour in the vegetable broth and cover the bowl, stirring occasionally. Fry the fresh mushrooms in 2 tablespoons of olive oil, letting them caramelize a little. Add thyme leaves, salt and pepper. When the rice is close al dente, that is, after 15-20 minutes from the moment you started to add liquid, put the mushrooms and cheese. Then fry the mushrooms well drained of water, until they caramelize, then add them on top of the rice, without incorporating them, and sprinkle with fresh parsley.

Potato cream with caramelized leeks and saffron

  • 500 g mashed potatoes
  • 2 carrots
  • 50 g vegetable cream
  • 2 leeks
  • Saffron
  • Extra virgin olive oil
  • Greenery (parsley) for garnish
  • Pomegranate seeds for garnish
  • Baked pumpkin seeds
  • Salt
  • Pepper

Peel the potatoes and cut them into thin slices, which you will then fry in a little olive oil. Without letting them stick, after they get a golden crust, pour water and add one of the leek threads and sliced ​​carrots, then cook until the potatoes are crushed once touched with a fork. Wait for it to cool a bit and then use the blender to mash the potatoes, carrots and leeks. Incorporate the cream and add salt and pepper to taste. To serve, place it in bowls using a strainer so that a fine, perfect, creamy cream results. Caramelize the other leek by cooking it with sugar, water and saffron and place it on top of the cream, then garnish it with pomegranates, seeds and parsley leaves or even fresh basil.

Vegan chocolate soufflé

  • 4 tablespoons brown sugar
  • ½ cup of flour
  • 1 tablespoon olive oil
  • A sachet of baking powder
  • Vanilla essence
  • 2 tablespoons melted vegan dark chocolate
  • 1 tablespoon cocoa
  • 1 teaspoon powdered sugar
  • Vegan cream
  • ½ cup of hot water

Preheat the oven to 180 degrees Celsius. Mix the flour, brown sugar, baking powder and cocoa powder, then put the vanilla essence, olive oil, hot water and melted vegan dark chocolate in a small bowl. Mix the dry ingredients and the wet ingredients and put it in small oven pans greased with olive oil or using muffin tins. Strain a piece of dark chocolate in the middle of each bowl so that the center is soft after baking. Bake them for about 20 minutes, then cover them with whipped cream (in which you can add cocoa) and serve hot.

Benefits of parsley tea:

The properties of this plant make parsley, a very versatile ingredient. It has antioxidant vitamins, which help to avoid stress, improves hair health, skin and keeps nails in excellent condition. It is rich in vitamins B1, B2, B3, B5, B6, B9, C and K, as well as minerals zinc, phosphorus, potassium, iron and magnesium. Therefore, it is recommended for athletes and patients suffering from anemia. Other benefits are:

The tea of parsley for weight loss. How to consume:

Parsley tea, also known as parsley water, is an ideal supplement in your diet to lose weight. Due to its ability to eliminate toxins, the body will get rid of extra compounds & icircn from the body. However, remember that in order to lose weight you need to follow a balanced diet and exercise routine every day, so parsley will be a help in speeding up your metabolism. By simply consuming tea, combined with carbohydrates and high-calorie foods, parsley tea does not work wonders!