Biftek Ne Brume

Biftek ne brume(me perime):

Perberesit:
350gr pete te gatshme
600gr biftek
150gr shampinjona(kerpudha te fresketa
4 karrota
300gr mashurka(bishtaja)
4 koka brokoli te vogla
2 veze
60gr gjalpe
2 luge gjelle shtalpe
2 thelpinj hurdher
2 feta buke
100ml qumesht
Vaj ulliri/misri
Kripe/Piper i zi

Koha e nevojshme per pergatitjen e kesaj recete eshte 70 minuta.

Ne nje tenxhere hedhim brokolin, karrotat dhe mashurkat sebashku. Me pas hedhim kripe, uje dhe i vendosim ne zjarr shume te ulet per te zjere perimet. Marrim biftekun dhe i hedhim piper te zi dhe kripe nga te gjitha anet, nderkohe qe ne tiganin ne zjarr vendosim gjalp dhe me pas ne gjalpin e shkrire vendosim biftekun per skuqje. Shampinjonat(kerpudhat) i presim ne fije te holla dhe i vendosim ne nje tigan tjeter per skuqje me gjalpe. Fetave te bukes ju largojme tulin dhe e vendosim ne nje ene te thelle dhe mbi to shtojme qumesht, me kujdes perziejme kerpudhat dhe shikojme biftekun here pas here. Me pas mbi shampinjonat hedhim piper te zi dhe kripe vazhdojme t'i perziejme. Pasi ka avulluar lengu dhe kane thithur pothuajse te gjithe yndyren(gjalpin) ne tigan i heqim nga zjarri. Me duar shtypim tulin e bukes per ta kulluar nga qumeshti, ne enen e thelle me qumesht shtojme shampinjonat e skuqura me pas grijme edhe hudhrat dhe jau hedhim persiper, hedhim edhe pak kripe dhe piper, shtojme shtalpen e me pas i perzjejme me luge derisa te lidhen forte te gjitha me njera-tjetren duke perftuar nje lloj kremi me kerpudha. Pasi bifteku u skuq nga te gjitha anet, e heqim nga zjarri dhe e vendosim ne nje pjate. Thyejme vezet dhe i ndajme te bardhat nga te verdhat, ne enen me te verdhat e vezes hedhim pak uje e me pas i rrahim. Tavolinen e punes e sperkasim me miell per te mos ngjitur, me pas vendosim peten e gatshme, e sperkarim edhe peten me miell, me pas me petes(okllai) hapim peten, me furçe kuzhine peten e lujme me te verdhat e vezes qe rrahem, siper petes vendosim masen kremoze me kerpudha dhe ne mes te mases vendosim biftekun e skuqur e me pas mbeshtjellim biftekun. Marrim taven dhe e sperkasim me vaj ulliri, ku me pas ne te vendosim biftekun me vaj, rolen e formuar e lyejme me te verdhat e vezes e me pas taven e vendosim ne furre, e pjekim per 35 minuta ne temperature 210 grade. Enen me perimet i heqim nga zjarri dhe perimet i vendosim ne nje tigane per t'i skuqur me gjalpe dhe i hedhim pak kripe dhe pasi kane marre nje skuqje te lehte i heqim nga zjarri. Taven me role te pjekur e nxjerrim nga furra dhe e presim ne copa. Ne pjate per servirje vendosim perimet e pergatitura dhe me pas shkalle shkalle copat e biftekut ne brume te cilat kane marre formet e mishit brenda bukes ose te nje roleje. Me kete pjate rekomandohet vera e kuqe, e thate, merlot me ngjyr rubini te kuq dhe me arome te rrushit te tejpjekur.

Ju befte mire!

Spaghetti with Spanish flavours

Ingredients

• 80g pack sliced chorizo sausage
• 300g bag fresh spaghetti
• 20g pack flatleaf parsley (a good handful)
• 2 red peppers from a jar, in brine or oil
• 2 tbsp olive oil
• 50g finely grated fresh parmesan, plus extra to serve

• Method

  
  1. Put a pan of water on over a high heat to boil. Meanwhile, snipthe chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
  2. When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
  3. In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.

Courgette & tomato tians

Ingredients

• 5 tbsp olive oil, plus extra for the baking sheet
• 4 courgettes, sliced diagonally
• 6-8 plum tomatoes, sliced lengthways
• 2 garlic cloves, thinly sliced
• few thyme and rosemary sprigs, leaves picked and chopped

Method

1. Heat oven to 190C/170C fan/gas 5. Drizzle a large baking sheet with a little olive oil. Arrange a row of alternate courgette and tomato slices over the sheet with a garlic slice in between each. Repeat to make 8 rows. Scatter with the herbs, season and drizzle with the oil.
kcalories
90
  

protein

2g

   

carbs

4g

   

fat

7g

   

saturates

1g

   

fibre

2g

   

sugar

3g

   

salt

0g

2. Bake for 20-25 mins until the vegetables are tender. Remove from the sheet with a palette knife and set a row on each plate.

Chicken with ham, spinach & pine nuts

Ingredients

• 8 skinless chicken breasts
• 300g young spinach leaves, washed
• 3 tbsp toasted pine nuts
• 2 tbsp raisins, chopped
• pinch Chinese five-spice powder
• 75g butter
• 8 thin slices bayonne ham or prosciutto
• 2 tbsp olive oil
• 3 shallots, finely chopped
• 150ml dry white wine
• juice ½ lemon
• 200g tub crème fraîche
• handful chives
  
  

  Method

  1. Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
  2. Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
  3. Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
  4. Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
  5. Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.
     
     

     kcalories

     437

       
     

     protein

     37g

       
     

     carbs

     7g

       
     

     fat

     28g

       
     

     saturates

     13g

       
     

     fibre

     2g

       
     

     sugar

     7g

       
     

     salt

     1.3g

Cooking recipe that is crazy the world

Ingredients

• 8 skinless chicken thighs, bone in
• 8 slices prosciutto or other dry-cured ham
• 2 tbsp olive oil
• 2 whole heads garlic
• 800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
• 175ml dry white wine
• 400g can cannellini beans or other white beans, rinsed and drained
• large bunch basil
  

  Method

  1. Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.
  2. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.
  3. Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they’re big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.
  4. Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

Super-rich chocolate ice cream

Ingredients

• 250g/9oz strong plain chocolate
• 100g/3½oz unsalted butter
• 150g/5oz caster sugar
• 150ml/5fl oz water
• 4 large eggs, yolks only
• 500ml/17fl oz double cream

Preparation method

1. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes.Remove and stir until melted and blended together.
2. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute.
3. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machineand churn until frozen.

Vegetarian nut roast pie with cranberries

Ingredients

For the filling

• drizzle olive oil
• 4 leeks, finely sliced
• 4 rosemary sprigs, picked
• 6 thyme sprigs, roughly chopped
• 3 garlic cloves, finely chopped
• 250g/9oz chestnut mushrooms, finely chopped
• 5 sage leaves, roughly chopped
• 600g/1lb 5oz mixed nuts (e.g. pecans, cashews and hazelnuts)
• 150g/5½oz Gruyère, grated
• 3 free-range eggs
• 150g/5½oz dried cranberries
• 125g/4½oz frozen cranberries

For the pastry

• 100ml/3½fl oz water
• 80g/2¾oz butter
• 125g/4½oz plain flour, plus extra for rolling out the pastry
• 150g/5½oz wholemeal flour
• pinch salt
• 1 free-range egg, plus 1 free-range egg, beaten, to glaze

For the gravy

• 2 tbsp butter
• 1 tsp tomato purée
• 1 tsp yeast extract
• 1 tbsp plain flour
• few rosemary sprigs
• 500ml/18fl oz vegetable stock
• pinch brown sugar
• salt and freshly ground black pepper

Preparation method

1. Preheat the oven to 200C/400F/Gas 6 and grease a 18cm/7in springform cake tin.
2. Heat the oil in a frying pan and fry the leeks, rosemary and thyme for 4-5 minutes, or until softened. Add the garlic and cook for another minute.
3. Add the mushrooms and sage and cook for 2-3 minutes, then remove from the heat, transfer to a large bowl and set aside to cool. (Reserve two tablespoon of this mixture for the gravy.)
4. Toast the nuts in the oven for 8-10 minutes (keep an eye on them as they burn really easily). Remove from the oven and set aside to cool.
5. Blend the nuts in a food processor to a coarse powder and add to the leek mixture with the cheese. Mix until well combined and season with salt and freshly ground black pepper.
6. Stir in the eggs until well combined.
7. For the pastry, heat the water and butter in a small saucepan over a medium heat until the butter melts and the mixture just boils.
8. Mix the flours, salt and egg together in a bowl, then add the butter mixture and mix together really quickly until combined. Shape the dough into a ball (it should be quite moist) and chill in the fridge for five minutes.
9. Tear off one-fifth of the pastry and set aside, then knead the remaining pastry briefly and roll out on a well-floured work surface into a 5mm/¼in thick circle.
10. Flour the top of the dough, fold into four, and use it to line the 18cm/7in springform cake tin. Put the folded dough into the tin with the pointed end towards the middle, then unfold the dough so that the excess falls over the side (the dough will be quite fragile). Now ease the dough into the corners of the tin. If the dough tears, squeeze it back together again, this pastry is very forgiving.
11. Trim the pastry, leaving a 1cm/½in border.
12. Spoon half of the filling into the tin, pressing it down tightly with a wooden spoon. Tip over the dried cranberries, press down a little and finish with the rest of the pie filling, pressing down well.
13. Brush any exposed pastry with the beaten egg.
14. Roll the reserved pastry into a circle, and using the cake tin as a guide, cut out a circle with a 1cm/½in border.
15. Place the pastry over the top of the tin and squeeze or crimp the lid onto the pie to seal it, trimming any excess. Cut a slit in the middle of the pie to let any steam escape and bake in the oven for 20-25 minutes.
16. Remove the pie from the oven and carefully remove the tin. Slide the pie onto a baking tray and glaze the top and sides of the pie with the beaten egg, then return to the oven for a further 15 minutes, or until golden-brown.
17. Remove the pie from the oven, glaze the top again and top with the frozen cranberries. Return to the oven for a further 5-10 minutes.
18. Meanwhile, for the gravy, melt the butter in a saucepan and add the reserved mushroom and leek mixture followed by the tomato purée. Stir on a low heat for 2 minutes, or until it changes colour to a deeper shade of brown.
19. Add the yeast extract, flour and rosemary then gradually add the stock. Bring to the boil, then season with salt pepper and brown sugar.
20. Simmer for 10-15 minutes, until thickened. (You can strain the mixture for a smooth gravy if you like.)

Jalapeño Tequeño Poppers

Jalapeño Tequeño Poppers

• Ingredients

1

cup

whole wheat flour

1

cup

all purpose flour

1/4

cup

butter, softened

1

large egg yolk

1

teaspoon

sugar

1/2

teaspoon

salt

1/2

cup

water

8

ounces

queso blanco, cut in 1 inch cubes

6

fresh jalapeños, tops removed

Directions

Step 1

In bowl of stand mixer with hook attachment mix flour, butter, egg yolk, sugar, salt and water.

Step 2

Knead dough on speed 2 until it separates from bowl. Remove dough from bowl and manually knead on a lightly floured surface until smooth, about 2 minutes.

Step 3

Cut dough in half and cover. Roll out one half of dough until 1/8 inch thin on a lightly floured surface.

Step 4

Cut dough into 3-inch squares.

Step 5

Cut jalapeños in half, then in half again, until you have four similarly sized slices. Cut the slices into 1-inch portions. Pieces that are too small will be minced.

Step 6

Using one square of dough at a time, place a 1-inch slice of jalapeño in center. Top with a cube of queso blanco and finish off with a sprinkling of minced jalapeño.

Step 7

Lift right and left sides of square up and pinch together to seal. Repeat with top and bottom sides. Pinch all openings closed to seal.

Step 8

Repeat this process with remaining dough.

Step 9

Heat 1-inch of oil in a frying pan over medium-high heat. Fry poppersin batches, flipping after 30 seconds, until crispy and golden on both sides.

Step 10

With a slotted spoon remove poppers and drain on paper towels.

Step 11

Serve