Teriyaki Chicken

Teriyaki Chicken

Oh, how many times this simple and tasty recipe helped us out!

Ingredients:

Chicken Breast — 450 g
Soy Sauce — 80 ml
Brown sugar — 50 g
Sesame — 1 tbsp. l
Green onions — 1 stalk
Salt — to taste
Pepper to taste
Olive oil — for frying


Cooking:

  1. Rinse the chicken breast, pat dry and cut into small pieces. Salt, pepper to taste.
  2. Heat olive oil in a frying pan over medium heat. Put the chicken and fry, stirring occasionally, until golden brown.
  3. As soon as the pieces are cooked, pour in the soy sauce, add sugar and sesame and mix well.
  4. Continue cooking, stirring occasionally, until the sauce reaches a boil and begins to thicken.
  5. Remove from heat, sprinkle with finely chopped green onions as desired and immediately serve with cooked rice and broccoli. If desired, pour the remaining teriyaki sauce.

    Enjoy your meal!

Cheese Soup — The Secret to Lunch

Cheese Soup — The Secret to Lunch

Ingredients:

  • 500 g chicken fillet
  • 400 g melted cheese
  • 150 grams of rice
  • 400 g of potatoes
  • 150 g carrots
  • 150 g onion
  • salt
  • pepper
  • green to taste

Chicken fillet pour 3 liters of water, salt and pepper and cook until ready (about 20 minutes after boiling).
When the fillet is ready, it must be removed.

Pour rice in boiling broth, cook for 10 minutes. Onion finely crumble. Grate carrots on a fine grater. Peel potatoes, cut into cubes or cubes. Meat cut into small pieces.

Add potatoes to the broth. Add onions. And carrots.
Boil for 5-7 minutes. Then add the meat, cook until the potatoes are ready.

Add cheese, mix well and remove from heat.
Sprinkle with herbs when serving.


Liver pate with eggs

Liver pate with eggs

Ingredients:

Beef liver — 400 g
Onion — 1 pc.
Carrots — 1 pc.
Quail eggs — 7–10 pcs.
Bay leaf — 2 pcs.
Thyme — to taste
Salt — 1 pinch
Black pepper — 1 pinch
Sunflower oil — 1-2 tbsp. l

Cooking:

  1. Cut the liver into pieces and fry in sunflower oil for a couple of minutes.
  2. To the liver, add onions and carrots, cut large.
  3. Cook all together on low heat under a lid for about 25 minutes. For taste, add bay leaf, thyme, salt and pepper. After preparation, we remove the bay leaf and thyme sprigs.
  4. We pass liver with vegetables through the meat grinder.
  5. On food film or foil lay out the paste, as in the photo. In the center we make a recess.
  6. Boil quail eggs, clean and lay out on a pate.
  7. Spread the eggs on the eggs so that they are completely closed. Wrap the pate with eggs in cling film and put in the fridge for 20 minutes.
  8. Cut the paste with a knife with a thin blade. Knife pre-lubricated with sunflower oil, so that it does not stick pate.
  9. Put the snack on a flat plate.
  10. For registration, you can use parsley leaves and viburnum.
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