From recipe 81 to 90
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Here are recipes 81 to 90:
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### **81. Coq au Vin (France)**
**Ingredients:**
- 500g chicken pieces
- 1/2 bottle red wine
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, sliced
- 200g mushrooms, sliced
- 2 tablespoons flour
**Method:**
1. Brown chicken pieces in a pan and set aside.
2. Sauté onion, garlic, carrot, and mushrooms. Sprinkle flour and stir.
3. Add wine and chicken, simmer for 1 hour until tender. Serve with crusty bread.
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### **82. Spanakopita (Greece)**
**Ingredients:**
- 500g spinach
- 200g feta cheese
- 1 onion, chopped
- 2 eggs, beaten
- 1/2 cup olive oil
- 8 sheets phyllo dough
**Method:**
1. Sauté spinach and onion until wilted. Mix with feta and eggs.
2. Layer phyllo dough in a baking dish, brushing each sheet with olive oil.
3. Add spinach mixture, cover with more phyllo layers.
4. Bake at 180°C for 30 minutes.
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### **83. Risotto alla Milanese (Italy)**
**Ingredients:**
- 2 cups Arborio rice
- 4 cups chicken broth
- 1/2 cup white wine
- 1/4 cup Parmesan cheese
- 1/4 teaspoon saffron
**Method:**
1. Heat broth and saffron in a pot.
2. Sauté rice in olive oil, add wine and stir until absorbed.
3. Add broth gradually, stirring constantly until rice is creamy.
4. Mix in Parmesan before serving.
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### **84. Jollof Rice (West Africa)**
**Ingredients:**
- 2 cups rice
- 1 onion, chopped
- 2 tomatoes, blended
- 1 red bell pepper, blended
- 1/2 cup vegetable oil
- 1 teaspoon thyme
**Method:**
1. Sauté onion in oil, add blended tomatoes and peppers.
2. Stir in rice and thyme. Add water to cook the rice.
3. Simmer until the rice is tender and the flavors combine.
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### **85. Tiramisu (Italy)**
**Ingredients:**
- 200g ladyfingers
- 1 cup espresso
- 250g mascarpone cheese
- 2 eggs
- 1/4 cup sugar
- Cocoa powder
**Method:**
1. Separate egg yolks and whites. Beat yolks with sugar, mix with mascarpone.
2. Whip egg whites until stiff, fold into mascarpone mixture.
3. Dip ladyfingers in espresso and layer with the cream.
4. Dust with cocoa powder and refrigerate for 4 hours.
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### **86. Beef Stroganoff (Russia)**
**Ingredients:**
- 500g beef strips
- 1 onion, chopped
- 200g mushrooms, sliced
- 1 cup sour cream
- 1 tablespoon mustard
**Method:**
1. Sauté beef strips until browned, then set aside.
2. Cook onion and mushrooms in the same pan.
3. Add sour cream and mustard, mix well. Return beef to the pan and heat through. Serve over noodles or rice.
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### **87. Chicken Tikka Masala (India/UK)**
**Ingredients:**
- 500g chicken
- 1 cup yogurt
- 2 tablespoons garam masala
- 1 cup tomato puree
- 1/2 cup cream
**Method:**
1. Marinate chicken in yogurt and garam masala, then grill or bake.
2. Simmer tomato puree with cream and spices.
3. Add chicken and cook for 10 minutes. Serve with rice or naan.
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### **88. Swiss Fondue (Switzerland)**
**Ingredients:**
- 400g Gruyère cheese
- 400g Emmental cheese
- 1 cup white wine
- 1 clove garlic
- 1 tablespoon cornstarch
**Method:**
1. Rub the inside of a pot with garlic, then discard the clove.
2. Heat wine in the pot, add grated cheese and cornstarch. Stir until melted.
3. Serve with bread cubes for dipping.
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### **89. Panna Cotta (Italy)**
**Ingredients:**
- 2 cups heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin
- 1/4 cup water
**Method:**
1. Heat cream, sugar, and vanilla in a pot until sugar dissolves.
2. Dissolve gelatin in water, then mix into the cream.
3. Pour into molds and refrigerate for 4 hours. Serve with fruit topping.
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### **90. Bibimbap (Korea)**
**Ingredients:**
- 2 cups rice
- 1 cup assorted vegetables (spinach, carrots, mushrooms)
- 100g beef, sliced
- 1 egg
- 2 tablespoons gochujang (Korean chili paste)
**Method:**
1. Cook rice and set aside.
2. Sauté vegetables and beef separately.
3. Assemble rice in a bowl, top with vegetables, beef, and a fried egg.
4. Serve with gochujang for
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