Eastern markets are full of colorful spices. Among them we can find spices in almost all shades of the rainbow. In its natural form (i.e. dried and packaged by the manufacturer, without the addition of synthetic supplements) they not only add flavour and aroma to dishes, but also make them more useful. The adherents of a healthy diet and salt-free diet appreciate diet recipes. the rich taste which is achieved through the use of spices.
This seasoning is made from red peppers. It gives the dish a spicy flavor that stimulates the appetite and improves digestion. Paprika loved all over the world, but it especially tasted in Hungary – there has established a unique Museum of paprika. But the main national dish of chicken with sweet peppers called paprikash.
It is called the king of spices. In the middle ages saffron was worth 15 times more red pepper. It is believed that saffron is a natural antidepressant and powerful aphrodisiac. Hetaeras of Ancient Greece scattered it in their bedrooms and Cleopatra before a date loved to soak in the bathtub with saffron. And today, these orange blossoms are one of the most expensive and exquisite spices. Continue reading
Prosciutto (Prosciutto) in Italian means ham. This is an Italian ham made of ham and grated sea salt. Real prosciutto should not contain any other ingredients except the ham and sea salt.
For preparation of this Italian ham is specially grown pigs, feeding them only fruits and corn. The best prosciutto in the world is prepared in the vicinity of Parma, where pigs are additionally fed whey left over from the production of Parmesan cheese.
The meat is subjected to a first dry salting and then is dried for about ten months. In the end, the ham turns solid, dry and with a gorgeous scent.
Chef maLLina cafe Alexander Crow showed us in his kitchen, preparing a salad with real Italian prosciutto.
Baby-mix – 35g
Fresh raspberries 20 g
Fresh Fig – 35 g
Fresh mint – 2 g
Cherry tomatoes – 30 g
Olive oil – 25 g
Lemon – 20 g
Prosciutto – 40 g
Salt 0.002 g Continue reading
– 500 g beef fillet;
– 100 g of butter;
– 1 tsp wheat flour;
50 g mild cheese (optional);
– ½ Cup of milk;
Meat wash, remove the film and tendons and boil them in one piece until cooked.
Boiled meat is much softer and more tender, if a few hours before cooking RUB it with mustard powder and then rinse under running water.
Remove the cooked meat from the broth, cut into small pieces and miss three times through a meat grinder with frequent bars. The broth (if you don’t know where to put it) let it cool, pour it into a clean container, cover and place in the refrigerator: it will come in handy for cooking other dishes.
Boil the milk, add the wheat flour mixed with 1 tbsp. spoon of butter, and cook for about 2-3 minutes with constant stirring on slow fire. The cooled milk sauce connect with shredded meat and remaining softened butter. Season to taste with salt. If desired, add grated cheese and whisk well with a fork. Give pate form meatballs and chill. Continue reading