This is a good delicious appetizer. It is an Italian dish which is loved by numerous generations and which is easy to cook. Most of Vitello Tonnato’s recipes can be prepared in under one hour, and everyone can do it – all cooking levels are warmly welcomed. It is a fabulous dish and my favorite […]
This is a good delicious appetizer. It is an Italian dish which is loved by numerous generations and which is easy to cook. Most of Vitello Tonnato’s recipes can be prepared in under one hour, and everyone can do it – all cooking levels are warmly welcomed.
It is a fabulous dish and my favorite snack. At my home, it is more prevalent in autumn or winter. I like to serve it along with creamy mashed potatoes, to which I add a few drops of truffle oil or paste. Take a dense red wine. Vitello can be made from any steak but is popular with tenderloin (filet mignon). I believe that it is imperative to take a tenderloin for this dish.
What about the way of cooking meat? I like to bake it quickly so that there is a small crust and a pink center inside. Don’t like it bloody? Keep the meat 10 minutes longer. If you want super quickly, you can just fry the steak from all sides in a frying pan, let it stand for 5-7 minutes and immediately cut.
You can also make a very tender snack. It is for people who think that the crust on the meat in this dish is superfluous. At home, you can make some likeness of sous vide. You need to wrap small pieces of tenderloin (cut into 10-12 cm) in plastic wraps like candy, or a bag with a fastener, tie tightly with twine. Bring water to a boil (ideally in broth). Remove from the stove. Put the meat in water or broth); every half hour, heat the water to almost boiling (80-90 degrees). Cook for 2-2.5 hours. The meat will be juicy, tender, and pink.
For the sauce, tuna must be taken in its juice. Not in oil.
The oil should be free of pronounced taste. If there is an entirely neutral olive oil, it is good; if not, then use refined sunflower or grapeseed oil. But the truth is, do not take too aromatic olive oil; it will ruin the whole taste.
A bit of history
The history of the Vitello Tonnato (vitel tonnè o vitel tonnà in piemontese) dates back to the 19th century to the Piedmontese region, the north of Italy. At that time, it was served as the main course: the veal was marinated and boiled. Throughout centuries Vitello Tonnato recipe has undergone several changes, and now it is done as a starter, which is extremely popular during Christmas time. The integral part of the dish is tonnato sauce (or tuna sauce) prepared with such ingredients as tuna, capers, and anchovies.
By the way, this appetizer is very popular in Argentina and it is called there vitel tone.
The perfect wine
Wine is an integral element of every dish, and it is essential to know which wine works the best before serving it. The right wine will emphasize the taste and bring the light sweetness. Both red and white wines are ideal for vitello tonnato. For me, the best wine to serve with Vitello Tonnato is the dense velvety red. I like to eat Vitello with Merlot, Chianti Classico or even Chianti Reserve.
But for Vitello Tonnato, white wine from the Piedmont region is also superb option; for instance, try Roero Arneis or Gavi. Without any doubt, you can drink other dry white wines – Pinot Grigio. If you do not consume alcohol, you can always have mineral water with lemon or tomato juice.
So Vitello Tonnato Recipe | Delicious tonnato sauce
Main ingredients (seves 2-3):
600 g beef tenderloin
1 can of tuna in its juice
8 anchovy fillets
1 tbsp dijon mustard
130 ml of vegetable oil (with a neutral taste)
1 tsp balsamic vinegar (pink vinegar or lemon juice can be used)
2 tbsp cooking cream 20-25%
1 tbsp capers
1 tbsp parsley leaves
1 pinch of espelette pepper (or chili or black pepper)
1. Preheat oven to 250 ° C (480 ° F). Use convection mode or grill.
2. Pat dry meat with paper towels. Place in a baking dish. Sprinkle with salt, black pepper, lightly drizzle with oil. Rub everything with your hands.
3. Place it in the oven and bake for 25 minutes. After 15 minutes, turn over and bake on the other side. If the tenderloin is thin, reduce the time to 18-20 minutes. The meat will turn out slightly bloody. Cook for 35-40 minutes if you want a good roast.
4. Take the meat from the oven, wrap the meat in foil, and leave it for 30 minutes.
Meanwhile, prepare the sauce:
1. Beat the yolks and mustard with a mixer. Start adding the vegetable oil drop by drop at first so that the sauce emulsifies. Add the remaining oil in portions. The sauce should be very thick.
2. Drain the juice well from the tuna. Add tuna, anchovies, black pepper, 1 tbsp of cream, and vinegar. Grind with a hand blender. Pour in the remaining cream if the sauce isn’t too runny. Stir and refrigerate. The consistency should be thick, but the sauce should flow slowly. Chop the parsley finely.
3. Slice the meat thinly. Pat, it dries lightly on a paper towel. Transfer to a large plate and top with sauce. Sprinkle with parsley and capers. Optionally, for spicy lovers, sprinkle with dried chili flakes or chop fresh chili thinly.
Please share your cooking success in the comment! We can’t wait to see your
You can find the video recipe on our Youtube channel Bible of taste:
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The tendency to cook Asian dishes becomes more and more popular among various groups of people worldwide. Authentic Japanese, Chinese, and Korean restaurants and bars are great ideas for start-ups: they are incredibly fashionable, unique, but pricey. Why not try to cook spicy chicken ramen at home? It will take around two-three hours, and the results will be delightful for you and your beloved ones. Learn how to make spicy ramen; it’s possible for all cooking levels!
A quick guide to the recipe:
Ramen: fun facts
How much does ramen cost?
Ramen Vs. Aspirin
The etiquette of eating ramen
How to reheat ramen?
What is tan-tan ramen?
How to prepare bok choy for ramen?
The path to the marvelous ramen
Spicy chicken ramen: about main & additional ingredients
Cooking process: preparing broth, marinating eggs
1. Ramen: fun facts
The origin of ramen is one of the issues that interest a vast majority of people. So, where is ramen from? To be honest, ramen’s history is super complicated, and no one certainly knows where it originated. The debate is still going on if it is a Chinese or Japanese dish. The reason for that is noodles were called ‘Chuka soba,’ which is a Chinese term. However, Japanese people adopted it and gave their name – ‘ramen.’ It is up to you to decide to which cuisine the ramen belongs.
As you know, Asian languages are super hard to learn and to understand. So, how do you pronounce ramen noodles? The only correct way to pronounce ramen is ‘rah-men.’ No other way is possible in the world of the Japanese language!
2. How much does ramen cost?
The price of the ramen is directly connected with the quality of its ingredients and the chef. The dish varies in price around the globe. For example, the cheapest spicy chicken ramen is $3, whereas the most expensive one is $400. Serve the most expensive ramen in a Sydney restaurant Gumshara. The broth is made from lobster heads and pork bones. Topped with a full tempura lobster and a golden lobster head. Of course, there are noodles, soft egg, bamboo shoots, green onions and nori.
The most expensive ramen in Tokyo costs $ 120 in Noodle Stand Tokyo, topped with 300 grams of Japanese wagyu, truffle oil, and gold flakes! I would love to try it!
3. Ramen Vs. Aspirin
Surprisingly, spicy chicken ramen noodles can cure the most severe hangover you can suffer from fun nights out with friends. The secret is that this spice mixture includes sodium, which recovers the salts you may lose due to dehydration. Ramen hangover is better and more delicious than aspirin for sure!
4. The etiquette of eating ramen
How to eat ramen? How to eat ramen with chopsticks? How to eat ramen noodles? These are the most asked questions by people who see the dish for the first time in their life! According to the etiquette standards, you should eat ramen as fast as possible. In Japanese culture, slurping is more than welcomed; it means the food is delicious and perfect! The only cutlery you should use are chopsticks and a soup spoon: just gather some noodles with chopsticks and put the spoon under the noodles to collect the rest.
5. Ramen calories
How many calories in ramen? Well, it depends on which type of ramen you are eating. Ramen is a high-calorie dish. 100 grams of ramen usually has about 400-470 kcal.
The other question is how many calories in ramen noodles? 100 grams of ramen noodles have about 450 kcal. From the dish, you should be full enough for an extended time.
How many carbs in ramen noodles? 100 grams of dry ramen noodles contains 60 grams of carbs, 15 grams of fat and 10 grams of protein.
6. How to reheat ramen?
One of the specifications of ramen is that you need it as soon as it is served. What if you are in a situation where you have to reheat Picante chicken ramen, and there is no other option? No worries, we have a solution to this issue! You should strain the broth and reheat it on the stove or in the microwave and refill all of the ingredients. It is most likely for the noodles to absorb a decent portion of the broth. Therefore, you can dilute the broth with water and add soy sauce.
The other essential thing to know is how long does ramen last. It’s only about broth, right? The finished ramen cannot be stored. The broth must be filtered and stored for up to 4-5 days. The other option is to freeze the broth, then it is perfectly stored for several months.
7. What is tan-tan ramen?
Tan-tan ramen comes from the Japanese word ‘tantanmen,’ which is a Dan Dan noodle version. Such noodles are served with spicy chili flavored soup, not hot chicken ramen. The soup can be filled with miso pork mince or just with chili species.
8. How to prepare bok choy for ramen?
It is super easy to prepare the bok choy for ramen! It is an excellent ingredient for hot chicken flavor ramen, as it adds more taste! Cut lengthwise into 2-4 pieces and rinses. Place in boiling water and cook for 3 minutes. Bok choy should remain crispy.
9. The path to the marvelous ramen
I have tried many ramen recipes and have spent many years trying to develop the perfect recipe and taste for me. This is a great broth flavor that I have achieved after plenty of efforts to create ramen. To balance the taste, it would be good to pour in mirin. This will add sweetness and a little sourness. If you do not have mirin, add a spoonful of sugar and rice vinegar. One chef has revealed the recipe for his perfect ramen, the taste of which I could not guess. It was lemongrass: it’s lovely, try it! Just go fresh or frozen. Not dried!
All the photos of ramens below are mine. And you can see how many filing options you can make. I have signed all photos for convenience .
10. So, spicy chicken ramen: about main & additional ingredients
EGGS. If you are lazy, you do not need to pickle them.
MEAT or SHRIMPS. I love it with chicken or shrimps. I cut out the bones from the chicken thighs and cook the broth from them (along with the wings). I bake the thighs with the skin just before serving and put them in the finished ramen. Nevertheless, you can cook all the meat in the broth at once. You can serve shrimp ramen as well. To do this, cook ramen on chicken broth. Peel the shrimps separately and boil them until they are ready and tender.
NOODLES. Egg or wheat noodles. I hate ramen with flat noodles; round noodles are much better. In the worst-case scenario, you can replace it with rice noodles. If there’s nothing at all at your home, you can even take Barilla spaghetti. WHAT ELSE? Fresh spinach leaves or bok choy. If spinach, then it should be fleshy. But choose a young and small bok choy. Cilantro, green onions, and chili are desirable to add. Additional ingredients:
MISO PASTE. I don’t like miso ramen, but if you do, add a spoonful of good (preferably light) miso paste at the very beginning of cooking before the broth boils.
KIMCHI. It won’t hurt to add some delicious kimchi. If you manage to get a high-quality one, cut and serve quite a bit separately so that everyone can add it to the broth (if they want)
SOY SPROUTS. It adds freshness to ramen. Add them quite a bit on top. Serve with nori slices or ready-made chips. Some people like to add corn kernels. I love corn very much, but I think that it is inappropriate here and adds extra sweetness. Edamame beans, on the other hand, are excellent.
3 tbsp of mirin or (1 tbsp of rice vinegar + 1 tsp of sugar or honey)
160 g of dry round wheat or egg noodles
6 chopped nori leaves (≈5×5 cm )
Spinach or bok choy (4 spinach leaves or 1⁄2 bok choy per serving)
2 tbsp of cilantro leaves
2 tbsp of chopped green onions
2 tsp of sesame
Marinade for eggs:
4 cm of a ginger root
2 cloves of garlic
2 tsp of dark soy sauce (optional, it just stains the egg very quickly)
4 tbsp of soy sauce
2 tbsp of mirin (or 1 tbsp of rice vinegar + 1 tsp honey or sugar)
4 tbsp of water
1. Cut out the bones from the thighs. Set aside the meat. Cut the wings into 2 pieces at the joint.
2. In a saucepan with a thick bottom, pour 1-2 tbsp of cooking oil and lay the wings and bones. Fry quickly. Let the meat turn golden; this will give the broth additional flavor and aroma. Pour in some water to cover the meat and scrape off with a spatula anything that is stuck to the bottom.
3. Peel the garlic and crush lightly, wash the ginger and cut into slices in the peel. Crush the lemongrass with the flat side of a knife and cut lengthwise into 2 pieces.
4. Add the 5 spice mixture to lemongrass, ginger, and garlic. Pour in 3.5 – 4 liters of cold water until it boils. Keep it on a low heat so that the broth does not boil.
5. Heat 1 tbsp of cooking oil on a pan. Chop the nori leaf and fry with the wakame in a pan, stirring for about 30 seconds. This will reveal their taste. Gently, the algae begin to burn quickly.
6. When the broth boils, add Worcestershire, Soy, and Oyster sauces, wakame, and nori. Cook for 2 hours. Try the broth; it should be slightly salty.
Now is the time to pickle eggs.
7. Return to broth after 2 hours. Add sweet chili, fish sauce, and mirin to it. Cook for another 20-25 minutes.
1. To prevent the egg from cracking, before throwing it into boiling water, it must either be heated to room temperature or pierced with the tip of a knife. It’s not scary! Just place the egg on the surface with a towel or napkin, take a small knife and pierce with the tip of the knife until it clicks.
2. Place eggs in boiling water and cook for 7 minutes. Clean up.
3. Prepare the marinade. Grate ginger, chop garlic. Place in a small saucepan, cover with light soy sauce, and heat to almost boil. Remove from heat, add remaining ingredients, and pour over eggs. Leave on for at least 2 hours. During this time, prepare the rest of the ingredients.
Start cooking the chicken thighs for serving 30-40 minutes before the broth is ready.
1. Preheat the oven (230 °C, I usually use the Grill setting at full power).
2. Salt chicken thighs sprinkle with vegetable oil. Place skin side down into the oven-tray. Bake for 15 minutes, turn over and keep in the oven until they are golden brown (15-20 minutes).
3. Sprinkle with sesame seeds 3 minutes before they are ready. Alternatively, you can simply fry the thighs in a skillet or grill until they are tender.
Place the noodles in boiling water and cook as directed on the package. Rinse with water and place on plates.
Bok choy or Spinach:
If you are using spinach, sort out the leaves, rinse well with water to remove the sand, cut off the stems.
As for bok choy, cut it lengthwise into 2 parts if it is enormous by 4. Rinse well to get rid of any dirt between the leaves. Place in boiling water for 3 minutes. Transfer to a plate.
Pour cold water over the cilantro leaves. They will absorb water and become fresher and juicier. Slice green onions diagonally and slice chili thinly.
Putting ramen all together
1. Strain the broth, remove the meat from the bones, and place on plates. Keep the broth simmering over the small fire.
2. Place chopped and baked thighs on top.
3. Divide the noodles, spinach, or bok choy into bowls. Pour in broth. Pour gently over the noodles. Add halved eggs, cilantro leaves, green onions, and chili. Serve immediately!
we will discover how to cook duck legs recipe in under two hours! I think this is the best recipe
Today, we will discover how to cook duck legs recipe in under two hours! I think this is the best recipe. And it does not require constant attention and you can do other things while preparing a duck! Sounds fantastic, doesn’t it? Are you eager to learn the secret recipe that will bring everyone to the table? Do you want to impress your beloved ones? If you have answered ‘yes’ to one of our questions, then you are in the right place! Don’t worry about your cooking skills, the duck leg or duck legs preparation is easily achievable for all levels of chéfs. Starting from the beginner! We will show you how to cook a duck legs recipe in meticulous details, covering all the essentials. Let’s dive into the marvelous process of cooking this masterpiece! You can follow our quick guide that will help you in finding the correct piece of the information.
A guide of the recipe:
A quick history of the duck & duck dishes
The variety of duck dishes in the 21st century
Duck vs. Goose. Who wins the battle?
Our favorite sauces for the duck dishes
The best wine with duck
Duck: main guidelines
Side dish: crispy & roasted potatoes
1. A quick history of the duck & duck dishes
A long time before the chicken was brought to the table, people used duck as a main dish. It is full of healthy nutrients: high fat, high protein, and high in iron. In other words, everything that you need for good nutrition. The phenomenon of ‘duck culture’ started approximately 4000 years ago by Chinese people. Still, the nation is extremely dedicated to this tradition. The national Chinese dish is Peking duck, the meal from which all history has started.
2. The variety of duck dishes in the 21st century
Nowadays, people do not eat ducks anywhere at any time anymore. Duck dishes are considered to be a treat, the meal for special occasions such as celebrations, birthdays, etc. There are plenty of variations on how you can eat duck – millions of recipes with different sauces and extravagant side dishes. The most popular ways to eat ducks are confit duck breast, duck leg confit, roasted duck breast, or roast duck leg or legs. With a great tendency of the duck dishes, many culinary and gastronomic books also include crispy duck leg recipes, roasted duck leg recipe, best duck breast recipe, and so on.
3. Duck vs. Goose. Who wins the battle?
In our provided recipe, we use duck legs as the main ingredient. What shall you do if you are not able to buy any duck in your local shop? No worries, we got it for you! You can use goose legs instead of duck ones. The difference will be so light, you and your guests will not even notice! We encourage you to try the goose confit instead of duck confit. Maybe, you will love it even more! Do not be afraid of any alternatives; the result will be outstanding at the end!
4. Our favorite sauces for the duck dishes
Every dish requires a special sauce, the cherry on the top. Sauces make dishes more delightful, yummy, and tasteful. I love this dish without sauce. There are so many juices and tastes here. But if you can’t do without sauce I recommend adding the cranberry sauce to your duck dish. Even though our suggestion might sound like a basic one, it is a marvelous idea. Cranberry sauce for the duck was always a classic of culinary books, and some chéfs use it with their gastronomic meals. I do not think that anything better will be invented soon, so take a look at the magnificent duck sauce recipe of the legendary sauce.
5. The best wine with duck
Serving the right wine with duck is another integral aspect that should be counted while making a special dinner. The wrong wine may give the dish absolutely the opposite taste. After a deep analysis of the wine market, we came to the conclusion that red wine is the best one that suits the dish. For example, Pinot Noir is a great choice for the duck legs with crispy potatoes and tangerines. It gives the dish a light and sweet taste, making it more tender. People have been using this combination since the 1970s, so why shouldn’t you?
DUCK LEG RECIPE AND CRISPY BAKED POTATOES WITH APPLES, ONIONS, AND TANGERINES
What ingredients do you need to have?
3-4 duck legs
2 green apples
2 red onions of medium size
4-5 small tangerines
1 tsp of Chinese mix Five-spice powder
½ tsp of black pepper
4 cm ginger root
Two sprigs of fresh thyme
For crispy baked potatoes:
10-12 small potatoes
1 tbsp of butter
1 tbsp of balsamic vinegar
2 sprigs of thyme
1 tbsp of olive oil
Duck: main guidelines
1. Firstly, you need to grate the ginger on the finest grater which you have at home. Then, remove the zest from half of the tangerines using a zest knife or grater.
2. Secondly, rub the duck legs with salt, pepper, and the Chinese mix Five-spice powder. After, evenly spread the ginger, zest, and thyme leaves on duck legs. Slightly sprinkle with olive oil. This massage technique is necessary so that spices will stay on the duck all the time. For a better result, massage the legs once again!
3. After the delightful massage, our duck legs are ready to be roasted. Put them into a large baking dish, place in a cold oven. Preheat oven to 170 ° C (340 ° F). Note: don’t forget to flip legs every 15 minutes! Cook for 1,5-2 hours.
4. Meanwhile, peel the onion and cut it in the four equal pieces (wedges). Take green apples and cut each apple into six slices. Remember to cut out the core of the apple.
5. As for tangerines, put aside only one, the rest of them you need to cut into 4 slices.
6. When the duck legs are soft, increase the oven temperature to 200 ° C (390 °F). Place the apples, onions, and tangerines in a baking sheet over the duck legs. Drizzle them with duck fat, try to spread it evenly. A duck fat should cover apples and onions at least a little. Then pour everything with the leftover tangerine’s juice over and put the baking sheet back to the oven. Cook for about 20-25 minutes. Tip: for a juicy taste, sprinkle duck fat on the dish every 7-8 minutes.
In the entire recipe, we serve the duck with roasted and crispy potatoes. Increase the temperature to 200 ° C (390 °F) and put potatoes on the top rack in the oven next to the duck. If this is not possible, move he baking sheet with duck legs to the bottom shelf in the oven.
Side dish: crispy & roasted potatoes
1. Peel the potatoes and put them in the pot with cold water, then boil them. Put some salt and cook until they are half-cooked (it takes approximately 10 minutes).
2. Use a zest knife or grater to remove the zest from half of the orange.
3. Preheat the oven to 200 ° C (390 ° F). Drizzle with olive oil the baking sheet and add the sliced pieces of butter. Put some salt as well. Then, pour balsamic vinegar, add thyme leaves, zest, juice of half an orange, and pepper. Mix with your hands the spices to spread them over potatoes. Press down lightly on the potatoes with a wide spatula. They should crack a little! Place potatoes in the oven and bake until they turn golden brown, about 45 minutes.
Share your cooking success in the comment! We can’t wait to see your
You can find the video recipe on our Youtube channel Bible of taste:
It is a salad of apples, celery, grapes and walnuts dressed with…
What is Waldorf salad? This is a wonderful fresh apple celery salad that goes well with any meat or fish. It is also an ideal partner for baked chicken, pork ribs, duck or turkey. It will bring variety to your dinner and can become a great party choice. Just add some cranberries and you can serve it on Thanksgiving.
A little history of this salad recipe. This is a traditional classic Waldorf salad recipe. It is a salad of apples, celery, grapes and walnuts dressed with a mixture of mayonnaise and yogurt. Today this recipe is considered a classic. But it used to be slightly different before.
The history of the salad begins in 1896. And initially there were no grapes or nuts in it, while the dressing consisted only of mayonnaise. The salad got its name from the Waldorf-Astoria hotel in New York, where it was made for the first time. The recipe was created by Oscar Tschirky.
Waldorf salad dressing. The salad dressing can also be mayonnaise only, or you can make waldorf salad with yogurt or sour cream. You can make healthy Waldorf salad – a light, dietary version of the salad by using low-fat yogurt for dressing.
Other ingredients. You can also add some raisins or prunes to the salad. But before cooking, steep the dried fruits in warm water for 1-2 hours. If you choose to do this then I do not recommend using honey for dressing because it may come out too sweet Parsley also works well for this salad, especially if your celery is leafless. Walnuts can be replaced with any others, or even do without them. Pecans or cashews are great. Instead of a lemon, an orange is perfect. Use zest and juice as well.
You can also add fresh cranberries. Yes! Just add them to the rest of the ingredients. The salad will sparkle with a new taste and hint of astringency. Take even amounts of cranberries and grapes and cut berries into halves. By the way, you can add dried cranberries as well to make the taste complete. Cranberry Waldorf salad like this will resound with new bright notes and complement any party table, even on Thanksgiving.
Waldorf chicken salad is also very popular. The ingredients are the same. The only difference is chicken meat that is added to the salad. You can use boiled chicken breasts or chicken thighs. For our recipe, you will need 300 g of cooked meat. It’s also good to use turkey. You can grill chicken or turkey chunks and place them on top. It will look good and delicious!
Vegan Waldorf salad. Is this Waldorf salad vegetarian? Yes! But it has mayonnaise and yogurt in it. You can use egg-free mayonnaise and lactose-free yogurt instead.
Martha Steward has her famous recipe for Waldorf salad. What is the difference? Martha used red and green apple and red and green grapes at the same time. This will add more color to your dish! She also used Dijon mustard, yoghurt and no mayonnaise.
Ok! How to make Waldorf salad? I think this is the best Waldorf salad recipe.
Cook Time: 18 mins
INGREDIENTS (SERVES 3-4)
2 sweet and sour apples (350 g))
3 ribs celery with leaves (200 g)
1 bunch of grapes (200 g)
1 cup of walnuts (120 g)
Romaine lettuce for serving
2 tbsp mayonnaise
2 tbsp natural yoghurt
1 tsp honey
1 pinch cayenne pepper
Wash all fruits and vegetables well. Toast the nuts in a dry skillet. This will open up their taste and make them crispier.
Prepare the salad dressing. Combine mayonnaise, yogurt, cayenne pepper and honey. Finely grate the zest of ½ lemon. Squeeze 1 tbsp of lemon juice, add it to the dressing and stir
Coarsely chop the walnuts with a knife. Cut the apples last so that they don’t get dark. First, slice the celery stalks along with the leaves. Cut the grapes into halves.
Do not peel the apples. Trim the core and cut the apples into small pieces. Cut all the ingredients in roughly equal pieces. Not too thin, but not too thick either.
Place apples, grapes, celery, and ⅔ of all walnuts in a large bowl. Add the dressing, 2 pinches of salt and mix.
Arrange the romaine lettuce leaves on a plate. Arrange the salad and sprinkle with the remaining nuts. Your salad is ready to serve!
You can find a detailed video of this recipe with cool story on the my channel.
This is my favorite recipe. The sauce is thick and velvety…
WHAT IS HOLLANDAISE SAUSE?
Hollandaise sauce is an emulsion of egg yolk, butter, and lemon juice or vinegar reduction. Hollandaise is usually served with eggs Benedict, fish and vegetables. This is the best sauce for asparagus. Salmon with hollandaise sauce is also one of my favorites.
HOW LONG DOES HOLLANDAISE SAUSE LAST?
Store the sauce refrigerated under plastic wrap for one to two days. Then put it in a bowl of hot water for a few seconds and whisk lightly.
IS HOLLANDAISE SAUSE GLUTEN FREE?
Yes of course! There is no flour in the sauce. Therefore, it is completely gluten-free.
IS HOLLANDAISE SAUSE KETO?
This is suitable for Low-carbohydrate diet.Including for the ketogenic diet. This is absolutely Keto hollandaise sauce.
HOLLANDAISE SAUSE CARBS:
It is naturally keto friendly and has almost zero carbs.
HOLLANDAISE SAUSE CALORIES (per 100 g):
“I believe it’s a cook’s moral obligation to add more butter given the chance.”
― Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking
There are several ways to prepare hollandaise sauce. You can slightly heat the yolks in a water bath, and without removing them from the flame, add cold butter, cut into small cubes. This sauce very often curdles, especially for beginners, because it’s quite easy to overheat the yolks. And even if you strain it or mix it with a blender, the taste of cooked eggs remains.
This is my favorite recipe. The sauce is thick and velvety. It stays on the surface of the eggs and doesn’t immediately drain off.
As for the tartness of the sauce, I prefer to add rice, balsamic, red, or white wine vinegar, instead of lemon juice. Also, try adding a little coriander, fresh mint leaves, a pinch of paprika, or chili to the sauce.
So, how do you make hollandaise sauce?
CLASSIC HOLLANDAISE SAUCE
Cook Time: 18 mins
Ingredients (serves 3-4)
2 egg yolks
80 g (5 ½ tbsp) of good butter
1 tbsp rice, wine vinegar or lemon juice
2 tsp water
Pinch of salt
Melt the butter in the microwave or in a saucepan — carefully, you only need to melt it, don’t overheat it!
Be sure to grate the onions on the finest grater first. Grate the potatoes on the Pour the vinegar into a small saucepan and steam it over low heat to reduce the volume by 2 times. If you decide to skip this step, simply add ⅔ tsp of vinegar or lemon juice to the finished sauce.
Now you need 2 bowls, one slightly wider than the other. Pour a little boiling water into the large one. In the smaller bowl, mix the egg yolks with 2 tsp cold water. Put the smaller bowl into the bowl with boiling water and beat with a mixer into a thick white foam. Beat for 2 minutes.
Continuing to beat, add the butter 1 teaspoon at a time. When you’ve added all the butter, add the salt. Pour in half of the evaporated vinegar, whisk, and taste the sauce; if necessary, add the rest of the vinegar.
Store the sauce under plastic wrap until serving. If the sauce is cold and thick, put it in a bowl of hot water for a few seconds and whisk lightly.
HOLLANDAISE SAUCE WITH MINT AND CORIANDER
Finely chop the mint leaves. You need about 1 tbsp. Add to the sauce along with two pinches of ground coriander and stir. Coriander is best bought as whole seeds and ground in a mortar right before use.
HOLLANDAISE SAUCE WITH ORANGE ZEST
Remove the zest from ¼ of an orange, finely chop, and add to the sauce.
By the way, this hollandaise sauce goes well with these wonderful Potato pancakes. It will be a wonderful brunch or breakfast.
Favorite dish from childhood. Grandmother often loved to cook…
WHY IS MY POTATO PANCAKES WITHOUT FLOUR?
Many people add flour to all potato pancakes. I don’t add it not because of the diet. This makes them a rubbery. Potato already has enough starch and we add an egg to keep it in form. Surely, just gently squeeze the potato juice. So don’t worry. You don’t need any flour in the recipe.
WHAT ARE THE POTATO PANCAKES FOR THIS RECIPE?
They will be bright! Don’t darken! The onions will prevent the potatoes from darkening. Delicate, crispy on the outside and soft inside. And you can cook them in any thickness, the main thing is just to make them.
WHAT CAN BE POTATO PANCAKE BE SERVED WITH (in addition bacon and egg)?
You can serve pancakes without anything. But usually they are served with sour cream or apple sauce. With mushroom sauce, cream cheese or red fish caviar for the holiday. Gluten-free pancakes ready to serve soft boiled egg or some scrambled eggs with vegetables, prawns or smoked salmon.
“It probably goes without saying that I enjoy the potato pancakes, delicious hams and so forth that maddeningly turn up at this time of year.“
Potato pancakes without flour, (also called gluten free latkes) are my favorite dish from childhood. Grandmother often loved to cook them. Potato pancakes are a popular dish in European cuisine. They have different names in different countries. In my country – Ukraine, they are called deruny. In Belarusian cuisine they are draniki, in Polish – placki ziemniaczane. In Israel – latkes. There are also wonderful German potato pancakes – Kartoffelpuffer. Most commonly they’re served with apple sauce. So, potato pancakes are found almost everywhere, from Latin America to Northern Europe.
Crispy on the outside and soft on the inside. This is not the same as potato cutlets. The potato cutlets recipe is different. It is made from mashed potatoes. Also called mashed potatoes pancakes.
My recipe uses metallic salad molds, so the potato pancakes without flour are round in shape and it takes longer to fry them. You can make classic thin pancakes and allow 2-3 pieces per serving.
Easy Potato pancakes make a perfect breakfast or brunch. This is a great vegetable dish. If you don’t add bacon it will be Vegan potato pancakes.
So, How to Make Potato Pancakes?
GLUTEN FREE POTATO PANCAKES WITH POACHED EGG AND BACON
Cook Time: 30 mins
Ingredients (serves 3-4)
4 medium potatoes
3-4 tbsp of vegetable frying oil
8 strips of bacon
4 cherry tomatoes
Peel and wash the potatoes. Don’t put the potatoes in water for a long time as we don’t want to wash away valuable starch!
Be sure to grate the onions on the finest grater first. Grate the potatoes on the medium grater and mix immediately with the onions. The onions will prevent the potatoes from darkening. Add salt and mix. Drain the extra juice, and squeeze it a little. Break the egg and mix it in too.
Heat the vegetable oil in a frying pan.
To make the pancakes round and thick, fry them in bottomless metal molds. Or you can just spread them out with a tablespoon, then they will be crispier and thinner.
Place 2-2.5 tbsp of potato mixture in the mold, a diameter of about 7-8 cm, flatten the surface with a spoon.
Fry on a low heat on both sides. Cover with a lid at the end. Remember that the potatoes are raw and should have time to fry. If you are not sure about whether they are ready, place in an oven heated to 180°C (360°F) for 7-10 minutes. Place the cooked pancakes on a paper towel.
In a dry pan, fry strips of bacon on both sides until golden. Place on a paper towel so that the excess fat is absorbed and the bacon remains crispy.
Poach the eggs (3 min) or make Soft-Boiled Egg (7 min).
Place the eggs on the pancakes together with the bacon, then add the tomatoes and garnish with parsley leaves.
Enjoy your meal!
By the way, I have a wonderful recipe Hollandaise sauce. Which will perfectly complement our potato pancakes.