Traditional recipes

Pork breast roll in slow cooker Crock-Pot 4.7 L Digital

Pork breast roll in slow cooker Crock-Pot 4.7 L Digital


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The meat is washed, and with the blade of a knife, the mouse is cleaned of any residues after the pig has been mashed. (it was traditionally spoken) Let the meat dry out, possibly dampen with paper towels to remove excess water. Rub the meat on all sides with salt. On the meat side, add freshly ground green pepper and thyme. Sprinkle with olive oil, massage the meat well with spices. Add the onion flakes, roll the meat and tie with string. Place the rolled piece of meat on a large piece of baking paper, sprinkle on the outside (on the mouse) with olive oil, pepper and thyme. Wrap in baking paper and refrigerate until the next day.

Unwrap the meat from the baking paper and dust with smoked paprika, massage.

In the Crock-Pot 4.7 L Digitalse slow cooker, add the beer, the cinnamon stick, the bay leaves, a few allspice seeds and the long pepper. Place the piece of rolled meat in the bowl, put the lid on and set the appliance to the high position for 5 hours.

After the time expired, I put the piece of meat in a tray with baking paper and put it in the oven heated to 200 degrees for 15 minutes, to brown a little. I let the meat cool completely, wrapped it well in baking paper and put it in the fridge until the next day. Then it can be sliced ​​and eaten at will. May it be useful to you !!!




Pork breast roll in slow cooker Crock-Pot 4.7 L Digital - Recipes

It's an idea for the festive meal, and the filling can vary depending on your preferences. The recipe for the countertop is taken from Dr. Oetker's catalog.

Ingredients

  • 4 eggs
  • 80 g flour
  • 20 g starch
  • 1/2 sachet of baking powder
  • a pinch of salt
  • 100 g cream
  • 250 g pork
  • 100 g chicken
  • 1 sprig of green onion
  • 1 clove of green garlic
  • 1 small carrot
  • fresh dill
  • salt
  • pepper
  • oil

Method of preparation

Prepare the filling first: cut the meat into cubes, chop. Chop the onion and garlic. Carrot is put on a small grater. Put together to harden in oil, then add the meat and put two cups of water photofunstudio 9.8 on herunterladen. Stir and let the water drop and heat the meat well. When it is ready, match the taste with salt and pepper and add the chopped dill spotify songs kostenlosen.

For the countertop: beat the egg whites with a pinch of salt. Add the yolks rubbed with cream, then sifted flour with baking powder and starch completette webseitenen. Pour the composition into the 25/35 cm tray lined with baking paper. Sprinkle dill leaves on top. Bake for 10 minutes on low heat. When ready, pour over a damp towel and roll ausmalbilder free herunterladen.

Keep it rolled for a few minutes, then unwrap it, fill it with the meat composition and roll it back. Allow to cool well, then portion houses sims 4.


With your nose in the cookbook

We couldn't end the series of recommendations without suggesting a few cookbooks. Not for another, but maybe in your free time you get the urge to experience new things in the kitchen!

Three centuries of Romanian gastronomy

By Doina Popescu and Daniela Ulieriu

Refined, greedy, gourmets, eaters, connoisseurs of gastronomy from all over Romania, unite! We're on our way! The book not only promises you a gastronomic paradise, but also takes you there! Where? At the meeting with the Romanian gastronomy of great refinement. The authors dug through libraries and archives, searched through drawers and lives, talked to ladies from the other century, read from cover to cover fourteen cookbooks, masterpieces of the genre! And he introduces them to you. The book includes the result of three years of work in order to restore the highly refined Romanian cuisine, from the first recipes recorded in the Danube countries, which delighted the royal and boyar banquets, to those of the last survivors of haute cuisine during the communist regime. . It costs 55 lei.

Jamie Oliver's Christmas Recipes

"This book is the culmination of 17 years of work in which I have tried to refine a series of amazing recipes, accompanied by tips and tricks that will be useful every time you enter the familiar space of your home kitchen. I only write it once, so I made sure it got to you in the best shape possible. I will be honored if the ideas presented here find their place in your festive ritual & # 8211 are ideas that will help you, inspire you, take you by the hand and lead you on the path to an unforgettable Christmas. I hope that during the winter holidays you will return to my book every year ”. It costs 130 lei.

The Complete Bocuse

by Paul Bocuse

Renowned Chef Paul Bocuse is the number one authority in classic French cuisine. In this volume, he shares 500 simple, traditionally French recipes. Aimed especially at beginners, but with enough information to arouse the interest of even the most experienced chefs, these recipes can be easily prepared at home and emphasize the use of fresh and simple ingredients. The book is divided into twenty-two chapters, of which 14 are dedicated to salty dishes, and eight to sweet ones and includes recipes for soups to soufflés, from terrines to fish, meat and vegetables. The practical annexes include average cooking times for different types of meat, conversion tables and a glossary of French culinary terms. It costs 140.99 lei.



Comments:

  1. Eginhardt

    I apologise, but, in my opinion, you are not right. I am assured. Let's discuss. Write to me in PM, we will communicate.

  2. Derwan

    Cute =) Adorable, just fantastic gyy, I didn't want to write a stupid comment, but my head was full of the analysis of what I read

  3. Shephard

    What is this nonsense have written ?? robots ??



Write a message