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Barrels filled with meat

Barrels filled with meat

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The meat is minced on a meat grinder. Squeeze the bread out of the liquid and pass it through the meat grinder. The onion is also given through the meat grinder.

Grate the garlic, add the mustard, coriander, salt, pepper and egg and mix well until all the ingredients are homogeneous.

Put a little of the composition on each slice of ham and shape it so that the slices can be rolled, which are placed on a baking sheet and baked for 20 minutes at a temperature of 200 degrees Celsius.

They are served as an appetizer or next to any kind of garnish.

Cucumber barrels with cheese

Wash the cucumbers and wipe with an absorbent towel. Peel a squash, grate it and squeeze the juice. Cut segments about 7-8 cm long. Using a teaspoon, make a hole in the cucumber so that the bottom remains intact.

Mix the cheeses until you get a homogeneous paste. Chop the green onion and add it to the cheese paste.

Season with salt if necessary and pepper. We fill the cucumber barrels with this mixture. In order to obtain a decorative effect, cucumbers can be filled with a cake garnish. Garnish each barrel with thinly sliced ​​red bell peppers and dill leaves.

Barrels stuffed with meat - Recipes

Preparation time: 30 min.

Ingredient: 1.2 kg of cod fillets, 3 tablespoons oil, salt and pepper to taste.
For the Dutch sauce (you get 300 ml): 210 g butter, 3 egg yolks, lemon juice, salt and pepper to taste.
For the garnish: 1 kg potatoes, 500 g carrots, 150 g raw or canned asparagus.
For garnish: 1 bunch of fresh dill, 1/2 lemon, cut into slices.
Home delivery! Buy great ingredients for this recipe!

Method of preparation: Wash the cod fillets and portion them. Grease them with oil and fry on the hot grill for 10 minutes (on both sides).
Prepare the Dutch sauce as follows: in a metal bowl placed on the hob or bain-marie, beat the yolks with a fork. Put on the fire, then add salt and pepper. Leave on low heat and gradually add the melted butter (to look like hot mayonnaise), then the lemon juice. Remove from the heat and keep warm. Peel the potatoes and carrots, wash them and cut them into barrels. If you have a bolted knife, cut these barrels that will look great. Boil the potato barrels and carrots separately in salted water. If you use raw asparagus, prepare it as follows: clean it, wash it and boil it in salted water until it softens slightly. Place 2 fillets on each serving plate, then divide the asparagus, potatoes and carrots evenly. Pour the hot Dutch sauce over the fillets. Garnish with dill and lemon slices and, optionally, with lettuce and red leaves.

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Preparation and storage of syrup

Legally, fruit syrup must contain more than 55% sugar. At a normal dissolution ratio of 1: 6 it means that a quantity of syrup contains 6 corresponding amounts of water. The ingredients in this amount of syrup are evenly divided into seven parts (6 parts water and 1 part syrup), the amount of sugar and acids being reduced to one seventh.

Syrup from herbs or flowers

Suitable plants and flowers

There are great similarities between the preparation of herbal syrup and the preparation of flower syrup. Both are extracts with a high water content obtained from the components of plants rich in taste. After adding sugar and acids they are bottled. All medicinal plants and all edible flowers are somewhat suitable for the preparation of syrup. Some bring a stronger aroma and others a less intense aroma in drinks. The most suitable syrup for consumption is the one obtained from slopes with a strong and pleasant smell. To refine the taste of some foods or desserts, even a plant syrup can be used, which in its pure state is not necessarily pleasant to taste. Finally, there are syrups that are used as natural remedies in various ailments.

Shock flower syrup, lemon balm and mint syrup are very good for consumption. For seasoning food.

syrup and vinegar or ginger can be used. Fig and radish syrup is used as a "natural remedy".

Depending on the sugar content, the syrup will dilute more or less

In the case of a 55% amount of dry matter and a 1: 6 dissolution ratio, a drink with an amount of sugar of approximately 8-10% results. The sugar content plays a very important role in the dissolution intake, therefore this ratio cannot be observed in the case of syrup prepared for own consumption, because it contains a much lower amount of sugar. This syrup will dilute less.

Syrup storage containers

Glass, plastic and stainless steel containers are very suitable for storing herbal syrup. It is important that the containers are easy to clean, can be filled and emptied easily. That is why it is recommended to use those barrels that have a wider mouth. They must be hermetically sealed to prevent the access of ants and mosquitoes.

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