Traditional recipes

Legs with new potatoes and balsamic raspberry vinegar

Legs with new potatoes and balsamic raspberry vinegar


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A quick and delicious lunch, with a pleasant aroma.

  • 8 chicken legs
  • 4 tablespoons Kotanyi raspberry balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves of garlic, grind
  • 1 teaspoon Dijon mustard
  • 1 kg of new potatoes
  • salt and freshly ground black pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Legs with new potatoes and balsamic raspberry vinegar:

Mix balsamic vinegar, oil, garlic, mustard, salt and pepper. Add the thighs and leave in the fridge for 2 hours.

Wash the potatoes and set them aside.

After the two hours have passed, we put the chicken legs in a tray. You can put the potatoes in the same tray or use another tray.

Put the tray in the oven for about 45 minutes. After they have browned on one side, we return to the other.


Ada's World



ada, good, I think this pope! I'm kissing you and I'm waiting for you for a relaxing break with me!

Thank you very, very much! As soon as I calm down, I will come to visit you. only I come to steal: D when I come to visit, you know :))

We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family

We would be delighted if you would like to add your blog to http://ro.petitchef.com so that both our users and we can enjoy your recipes.

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are the potatoes made in a roman bowl?

Thank you very much for the nice words.
I would have liked to come to Petitchef, but unfortunately I can't register :)
stay another time!
------
Mazilique, the potatoes are in a yena bowl, but the bottom plate is reddish and that's why they seem to be in the Romanian bowl :)


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Grilled chicken legs

Today we leave the kitchen, at least for the second part of the recipe and change the decor because… WE GO TO THE GRILL! And the recipe for Grilled chicken legsit is one that I hope you will try, love and use with confidence all summer long!

Kotanyi has launched a new range of spices specially designed for barbecue! Find spices for chicken, pork, fish and generic grilled spices, suitable for any type of meat or vegetables. I have already tested them and they were very successful in the recipe Grilled chicken legs, which we are preparing together today!

With the new grilled spices I received from Kotanyi and a challenge & # 8211 GRILL - STORIES FROM THE GRILL, which I pass on to you: that of telling about the best place where you made a barbecue! So I will tell you about our family barbecues, some of my dearest memories!

The barbecues were really special when we were still together, with my father and bubu Doru, my grandfather about whom I kept telling you during the 12 years of blogging. Every Saturday morning we prepared for "going to the forest" or "to the field" - that's what they said in our area. My mother took care of all the luggage in the morning, which was so much: the folding table, the chairs, the rummy and books, the puzzle, the children's beds, the salad dishes, the grill utensils, the meat grill, the fried disk, the boiled eggs, the cheese , bacon, vegetables for “pre-barbecue snack, water bottles, juice bottles, ball, badminton set… pfffffff and how many more! BUT they all fit in our yellow Dacia, from which Michael Jackson or Queen always resounded and which always took us wherever it was needed. Sometimes pushed… but who else took that into account?

Favorite place for barbecue? Sincere? Wherever we were all together! Around Cluj we liked to go to Tarnita, to the tail of the lake, to Somesul Cald or, if we wanted a "healthier" trip, we would go right to the mountains, to Baisoara. The barbecue always started with a "bacon fried and dripped on bread", a kind of ritual that even now we do not miss when we go out on the green grass. The bacon was used, that is, to clean the grill, but all the children knew what was coming and stood in line, with a slice of bread in their hands, for our grandfather or father to drip the lard on our bread and finally to receive each piece of our fried bacon, which looks like a delicious accordion! In one hand I had bread with bacon, in the other a sprig of green onion!

The days on the green grass always ended the same way and yet, we never got bored: my grandfather brought home a brown bag that he filled with water and drilled it with a needle, hung it from a tree and made us “shower ”. I was in ecstasy! And in the end, when all the things were gathered to go home, we took advantage of the moment when the beds were shaken to "put us in the blanket". I still remember the butterflies in my stomach, the jaws that hurt so much we laughed, the sun and the clouds that we saw swaying from our blanket…


Chicken legs on the tray

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New fake potatoes recipe for boiled and fried potatoes

New fake potatoes recipe for boiled and fried potatoes. Buia, my great-grandmother, also made new fake potatoes. What's the secret to these potatoes? My great-grandmother Buia fried them in a heavy pot of tuci in a mixture of oil and fragrant lard. There are potatoes boiled in their skins and then fried! How tasty they were!

These potatoes can also be fried in oil and can be a fasting meal, along with an assorted lettuce. I kept the tradition and I found their unique taste using 2 tablespoons of fresh lard, made by me (recipe here).

As I said in the article & # 8222About Post & # 8221 if I still manage to make adequate recipes, at least they are authentic. In the old days, fasting was a long way off potatoes cooked in various ways: salad, hardened, fried, stewed, etc. Peeled potatoes are available to everyone and can be prepared in larger quantities and kept cold for a few days. I also boiled 1 kg of potatoes 2 days ago (just before I left Food Bloggers Conference) and I didn't have time to cook them. I threw them with the pot (drained) in the fridge and cooked them when I returned. A good idea recycle.

Why he tells them & # 8222new fake potatoes & # 8221? Because by frying, a reddish and crispy crust is formed on the outside, while the core remains soft and creamy & # 8211 just like new potatoes. They are delicious and so simple, with coarse salt, with a clove of garlic or with a yogurt sauce with cucumber & # 8211 tzatziki. We ate them with a super-simple assorted lettuce (with green onions and red peppers), well straightened with a simple, acid vinaigrette (vinegar, water, salt, sugar) & # 8211 the one I used at cucumber salad with paprika.

Type: the most suitable are the so-called red potatoes and & # 8222sapunari & # 8221, salad. When they boil in the shell, I put 1 tablespoon of salt in the water & # 8211 the potatoes pull exactly the same amount of salt as they need.

You can also try boiled and browned potatoes in the pan & # 8211 golden and fragrant (recipe here).


Boneless chicken legs with honey icing and balsamic vinegar

If I still have you talked the other day about how good potato gratins are for meals with more guests, I will propose today a recipe for chicken steak on the tray, which can be just as well on the menu for a festive meal. I don't know how you do it, but when I have more guests, I prepare two kinds of steaks, from two types of meat, to be sure that I can satisfy all tastes. Usually, I prepare a pork steak and a chicken or turkey steak, taking care to differ in ingredients and flavors (that is, for example, if I wrap the pork tenderloin in bacon, I do not choose a smoked chicken steak). Let's go back to our baby today. It is, more precisely, some boneless chicken legs, slightly spicy and sweet, with honey glaze and balsamic vinegar.

The steak can be prepared in full beforehand (only to heat it when necessary) or partially (put it in the oven when the guests come, being ready while you serve it with a glass and enjoy snacks and entrees). Whatever you do, it is good to let the chicken marinate for at least 30 minutes, so that the flavors penetrate the meat. As for the garnish, the Gratin with raw-dried ham and Parmesan cheese presented yesterday or, if you don't want to complicate it, some french fries or puree goes great. Also, a green salad with balsamic vinegar vinaigrette works very well (to keep us in tune).

Ingredients (for 6 servings):
& # 8211 boneless chicken upper legs 1.2 kg
& # 8211 garlic powder 4 teaspoons with tip
& # 8211 hot paprika (preferably smoked) 4 teaspoons grated
& # 8211 ground cumin 2 teaspoons
& # 8211 sweet paprika 2 teaspoons grated
& # 8211 olive oil (can also be made of cakes) 4 tbsp
& # 8211 honey 150 g
& # 8211 balsamic vinegar 2 tbsp
& # 8211 sare

Wash the chicken, wipe it off with water and place it in a Jena bowl. Put the oil, the garlic, the two types of paprika, the ground cumin and a little salt on it. Mix well, well, making sure that the chicken pieces are evenly covered by the spices. Let the chicken marinate for at least 30 minutes. Meanwhile, heat the oven to 190 degrees. Cover the dish with aluminum foil and put in the oven. Leave for 25 minutes, then remove the foil and leave for another 10 minutes. Mix the honey with the balsamic vinegar in a bowl and pour half of it, evenly, over the chicken. Leave for another 5 minutes, then add the rest of the honey. If you want the chicken to make a little crust on top, grill the dish for 2-3 minutes. Otherwise, leave it for another 5 minutes and turn off the heat.

Let the chicken breathe for about 10 minutes, then serve it with the chosen garnish.


Video: Νηστίσιμη τηγανίτα πατάταςPotato pancake! (July 2022).


Comments:

  1. Baldlice

    I apologize for interfering ... I am familiar with this situation. Let's discuss.

  2. Sharan

    I think you are making a mistake. I can defend my position. Email me at PM, we will talk.

  3. Ray

    Totally agree with her. I think this is a very different concept. Fully agree with her.

  4. Yung

    It is a pity, that now I can not express - I hurry up on job. I will return - I will necessarily express the opinion.

  5. Karcsi

    And is it analog?



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