Mushroom sauteed recipe

Mushroom sauteed recipe

Mushroom sauteed recipe

Mushroom sauteed recipe. Mushrooms are grown in Marmara and the Black Sea in Turkey. This food, rich in vitamins B and C, as known for strengthening the body's immune system. Thanks to the folic acid it contains, it plays an important role in the treatment of anemia. Since it has a high protein value, its recommended to consumed once a week. If your ingredients are ready, let's see how to cook mushrooms.

      Ingredients for mushroom dish recipe

• 1 kg of mushrooms
• Butter
• 1 onion
• 1 carrot
• 2 paste red pepper
• Tomato paste
• Hot water
• Red pepper
• Black pepper
• Salt

     Method

First, wash the mushrooms with plenty of water and cut them into small pieces.

Peel the onion and chop it. Chop the carrots and peppers after cleaning them.

Melt the butter in the pan and fry the carrots, peppers and onions. Add the mushroom to the mixture and continue roasting.

Add tomato paste, spices, salt, and very little hot water and cook until the vegetables are tender.

You can serve the mushroom meal together.

What are the Tricks of Mushroom Food?

When choosing the mushrooms, you will use, make sure that they are hard and smell fresh.

When cleaning the mushroom, you can use a knife instead of water. If you are going to clean it in water, be sure to dry it before cooking.

You need to cook the mushrooms for at least 15 minutes. For cooking, you can choose a pan or pan with a lid.

Mix your food often to blend the ingredients you will put in it.

How many calories are 1 part of Mushroom Meal?

One serving of a high-mineral mushroom dish is about 40 calories. It is a low-calorie food thanks to its high fiber content. So, it’s should prefer diet lists. If you wish, you can also try the creamy mushroom pasta or the mushroom risotto recipe.

. Do not forget to share the recipes you like with your loved ones.

chicken and vegetable recipe

chicken and vegetable recipe

How to make chicken and vegetable recipe. Of course, chicken or turkey meat takes its place at the corner of our table with all its glory. A delicious recipe comes from Food Stylist for those who cannot give up chicken meat dinner Whole chicken and vegetables recipe.

We always take care to make the night we welcome the new year special. Whether we are hosting family or friends, we definitely want to make the most delicious meals. One of the most important details in such a night is what happens in the main course.

 Here is a practical and economical and delicious "chicken and vegetables recipe" recipe from Food Stylist for those who cannot give up chicken meat.

       Ingredients 

• 1 whole chicken
• 1-2 carrots
• 1 red onion
• 30 grams of butter
• 1 tea glass of apricot marmalade
• 1 tablespoon flour
• 1 teaspoon pomegranate molasses
• 1 sprig of fresh rosemary
• 1 branch of dry salvia
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of turmeric
• 1/2 cup extra virgin olive oil

       Method

Step 1: Chop the carrot, peel the onions you peel and spread them on the baking sheet. Crush fresh rosemary, island tea, salt, black pepper, turmeric, and extra-virgin olive oil in a mortar to make the cream.

Step 2: Spread the mixture you prepared by feeding it in and out of the chicken by hand. Transfer the whole chicken meat to the tray you spread with vegetables.

Step 3: Bake in the oven set at 180 degrees for 50-60 minutes. During cooking, pour the oil accumulated in the tray over the meat.

Step 4: When the chicken is cooked, mix the marmalade with the softened butter at room temperature to spread on it. Spread this mixture all over the chicken. Put it back into the hot oven. Cook for another 10-15 minutes. When the chicken is cooked and browned, remove it from the oven.

Step 5: Separate the broth by filtering the water inside the tray. Take your vegetables in the tray with chicken broth into a saucepot. Add flour and 1 teaspoon of salt. Boil for 10 -15 min.

Step 6: Add the latest pomegranate molasses. Boil a few more pieces and remove them from the stove. Your sauce with vegetables is ready with your chicken.

TOMATO CHUTNEY RECIPE WITH GINGER AND GARLIC

TOMATO CHUTNEY RECIPE

TOMATO CHUTNEY RECIPE WITH GINGER AND GARLIC

Recipe for a tomato chutney with ginger and garlic.

This deliciously sweet, syrupy tomato chutney with ginger and garlic. Oops! That's good. That is why I immediately share this recipe with you today. If you already make this chutney and keep it in the fridge, I will soon have a delicious vegan/vegan vegetable wrap for you. And I want to tell you that you want to taste it!

RECIPE TOMATO CHUTNEY WITH GINGER AND GARLIC

1 jar of tomato chutney - preparation time: 5 minutes - cooking time: 40 minutes

             INGREDIENTS

• 6 vine tomatoes washed and dried
• 1 clove of garlic, peeled and chopped
• 1.5 cm ginger, peeled and chopped
• Black pepper and sea salt
• 2 tablespoons dark brown caster sugar
• 1 teaspoon of balsamic vinegar
• Extra: a clean (sterilized) jar of about 270 grams

      INSTRUCTIONS FOR PREPARATION 

Preheat the oven to 180 degrees.

Cut the tomatoes into quarters and place them on a baking tray lined with baking paper.

Pour a generous splash of olive oil over the tomatoes and place the oven tray in the preheated oven for about 20 minutes. Then spoon the tomatoes and roast for another 10 minutes.

Meanwhile, put a skillet on the stove and pour some olive oil into the pan. And take garlic and ginger in this and fry it.

Spoon the tomatoes from the baking tray into the frying pan and do not forget to add the released moisture.

Add the two tablespoons of dark brown caster sugar and let the tomato chutney reduce until you can no longer recognize the tomatoes as such and the sauce is thick.

Season the tomato chutney with salt and pepper and pour in the balsamic vinegar.

Spoon the chutney into the jar and screw on the lid. Turn the pot upside down and let it cool completely. Then place in the refrigerator.

Enjoy!

TIPS: The above recipe is a basic recipe for me. Since I like to eat this tomato chutney with dishes that have turmeric, cumin or paprika powder added to it, I like to keep the chutney simple. But of course, you can add a number of other flavors while adding garlic and ginger for more flavor. A shallot is also delicious, a finely chopped red pepper, a pinch of cinnamon or just taste like cumin. For example, take a look at my spicy pumpkin chutney with apple.

Did you make this tomato chutney too? Please let me know in a comment below how it went. if you made one of my recipes. Then I can see what is already being made of my recipes, I like that!

So please like, share and comment below.

             Thank you for Reading.

                     

How to cook turnips? Easy and Step by Step Method

How to cook turnips

How to cook turnips?

The turnip is a root vegetable of the Brassicaceae family that can be eaten whole or in pieces, alone or combined with other vegetables for baking. The yellow turnip (also called the gold ball) and the new turnip (or early) will be sweeter. For a more pungent flesh and taste, prefer the white and purple turnip. But how do you cook the water-rich turnip so it's not too bland? You can prepare it with steam, boiling water or in the pan. Then taste it in salads, mashed potatoes or even soups with toasted hazelnuts.

Steaming turnips

To preserve the vitamins and mineral salts of the turnip, prefer steaming. Brush your turnips underwater to remove earthy particles. Just cut the tops and rootlets (small roots) of the new turnips. Peel the other kinds of turnips. Otherwise, cut them into pieces. Fill the water compartment of your steamer. Place the turnips in the appropriate basket. Cook for 8 to 10 minutes in a steamer. If you are using a pressure cooker, place the turnips in the steam basket. Pour a bottom of the water in the casserole. Count 6 to 8 minutes of cooking with a pressure cooker from the whistling of the valve.

Cooking turnips with water

Cook your turnips in boiling water very easily. Wash them under clear water. If you've chosen new turnips, just brush them. Otherwise, peel your turnips carefully with a peeler. Cut the rootlets and the tops. Cut your turnips into cubes. In a large Dutch oven or large saucepan, bring a large volume of salted water to a boil. At the first broths, throw in the turnips. Then count 20 to 25 minutes of cooking time, depending on the size of the cubes. Check the doneness by planting the tip of a knife in the turnips, if it sinks easily, they are cooked!

You can dilute a chicken broth in your water and add carrots, leeks, celery, potatoes for a delicious soup that you will only have to mix.

Cooking turnips in the pan

By favoring cooking in a pan, you will gently caramelize your turnips which will then have a little sweet taste. Start by washing the turnips. Then cut the rootlets (small roots) and leaves. Peel them with a paring knife. If you opt for new turnips, simply brush them under clean water. Also keep their leaves which will decorate a soup. Cut your turnips into small cubes. In a large skillet or wok, melt a knob of butter. Brown the diced turnips for 5 minutes. Add a large tablespoon of honey or soy sauce and continue cooking for 5 minutes. The turnips will caramelize and become tender. Enjoy them immediately.