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Crispy skewers

Crispy skewers

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Put in an bowl the egg, milk, caster and vanilla sugar, a little salt and cinnamon and mix well with a whisk.

Put the cornflakes in a bag and pass them over with a twister several times.

The bread is cut into slices of approximately 1-1.5 cm.

Take each slice of bread, soak it in the milk mixture ... pass it through the cornflakes and put it on the fire in a pan with a little butter.

Leave on low heat until lightly browned.

Serve with honey, sugar syrup and powdered with sugar :)

Wok crispy vegetables with Exotic Veggy

A delicious, fresh and crunchy wok dish that you can enjoy at home. Fresh vegetables and the necessary spices, that's all you need for this exotic cabbage dish, served straight from the wok. The Veggy Exotic blend brings a mouthful of oxygen to your recipe and gives more flavor to meatless dishes.

Homemade skewers. So simple and yet so tasty!

You can't help but feel the occasional sweet snack quickly prepared by your mother or grandmother when you were little.

Tasty and crunchy, this delicacy ready in 5 minutes is welcome whenever we are taken by surprise by guests at breakfast or simply when we want to enjoy a sweet afternoon snack.


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For a successful waffle dough, you need to separate the egg whites from the yolks and whisk them before incorporating them into the rest of the dough. And for an extra crunchy taste, use a mixture of half water, half milk.

Egg bread or skewers

We like to have breakfast together when we can. Here are some suggestions:

What ingredients do we use for the recipe for friganele or toast with egg?

  • sliced ​​bread
  • 2 eggs
  • 200 ml of milk
  • a pinch of salt
  • 100 ml of oil

Preparation Spinach dish with garlic and white milk sauce

I started with white sauce (Bechamel's extensive recipe here). In a pot I melted the butter together with the flour and salt. I stirred so that it didn't stick and I left the composition on medium heat until it started to sizzle and turn white.

I gradually started pouring the hot milk. One polish. After each added polish I mixed well to loosen the lumps.

I continued to heat the mixture over medium to low heat and gradually added the rest of the milk. The lumps are completely gone! There is no problem if they stay because at one point there is a site through which the sauce can be strained.

The white sauce becomes creamy and thick but must be thinned until all the milk is incorporated. Yes, I put 1 liter of milk and it came out perfectly! Like a thick cream. I let the sauce simmer slowly, over low heat, for 15 minutes. I mixed it often in the pot.

In the meantime, I washed the spinach well and scalded it for only 1 minute in boiling water. I drained it and put it in the blender to grind it. It also works with the hand mixer. I added the spinach over the white sauce and mixed well.

Aha! It already starts to look like spinach food! Very creamy. Taste the salt and correct if it is too little. If it's too much & # 8230bad luck.

I brought spinach food to a boil just to see it boil for a few minutes (1 minute) then I pulled the pot off the heat. I cleaned 3-4 cloves of garlic and grated them (they can also be pressed or finely chopped with a knife). The spinach meal with garlic is ready !!

Baked skewers next to spinach

I made the friganele according to this recipe. The frying pans cooked on the tray are sensational! They are not soaked in oil and have a cheese gratin crust.

How to make homemade breadcrumbs?

We need nothing but bread. The bread can be of any kind, it can be croissants or loaves, home bread or buns. We used to peel everything, at that time you didn't really like it, but if you want a very fine breadcrumbs, you can cut the peel and leave only the core (I honestly don't really see the point).

All the heads, shells, and corners of bread left on the table or aging were gathered for breadcrumbs. The bread is cut into small cubes and left to dry. It can be dried in the kitchen or in the pantry. The great-grandmother dried the bread in a tray placed on the believer (that is, the kitchen buffet), next to the stove. Always covered with gauze (so as not to put flies on the bread). It dries quickly.

Grandma always kept a tray of leftover bread in the oven. When the tray was full and the bread was dry, we started to grind it.

My great-grandmother used to make breadcrumbs in the brass mortar. I put a few pieces of bread in the mortar and beat until breadcrumbs were made. It had a sieve with large holes through which it sifted breadcrumbs. The pieces that did not pass through the sieve were once again ground in a mortar. Then through the sieve again. And so was the breadcrumbs.

At my grandmother's, we grind breadcrumbs with a meat grinder equipped with a sieve with the smallest holes. I sifted the breadcrumbs and ground the large pieces again. Then the breadcrumbs should not be as fine as flour! The crispy snails have breadcrumbs with different granulation.

Modern and fast method & # 8211 breadcrumbs ground in a blender (or processor)

Now I put the bread in the blender. From two movements we get a very very fine breadcrumbs. Tac-pac in 10 seconds everything is ready.

Various spices can be added to the breadcrumbs (ground cumin, paprika, hot or smoked, granulated garlic, thyme, basil oregano, rosemary, lemon peel, etc.), cornflakes, parmesan & # 8211 but only when used. That's what I did at recipe for crispy wings like KFC or at chicken nuggets.

Belgian waffles with vanilla & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of Belgian waffles with vanilla or waffles is great when you don't know what else to prepare for breakfast or for a snack. So far, I've shown you how pancakes or friganele, but also the waffles are absolutely wonderful. Many times we do not know what to prepare for breakfast so this recipe is welcome. You can serve them with a multitude of ingredients and they are really delicious. The waffles are of Belgian origin, but they have spread to other countries in Europe and even the world, so we find them in the US and even in China.

And the recipe for Belgian waffles is of two kinds. Brussels waffle and Liege waffles. I opted for the first option. They are made from a more liquid dough and in which we put beaten egg whites. The waffles come out fluffy, light and soft. The ones from Liege are made from a firmer dough, as is the dough stuffed nuts and they are much denser. Both options are very good, but I prefer the fluffy ones because they are very good for breakfast and for a delicious snack. I also like it because they are made quickly and easily and in a maximum of 30 minutes I am ready. Perfect for breakfast!

The recipe is simple and requires few ingredients that you already have in the kitchen. It is very important to have all the ingredients at room temperature, especially eggs. Be very careful when separating them. In order for the egg whites to beat well, no yolk should fall into them. Any trace of fat influences the egg whites and they will not fight properly. And when we incorporate them in the composition we must be careful. Stir gently, with wide movements so as not to deflate. The butter you use must be greasy, with 80% fat, but you can also use oil if you want.

To bake these Belgian waffles, you need a waffle or waffle maker. These are relatively easy to find on the market and are not expensive either. I have one with which I can make 2 square waffles, but there are also devices for hexagonal or round waffles. To serve them, your imagination is the limit. You can add fresh fruit, various fruit sauces, chocolate sauces, de caramel or vanilla. You can also add Greek yogurt, sour cream, nuts or raisins. You can make your favorite combinations for some Belgian waffles with delicious vanilla.

Ingredients Crispy and spicy baked chicken wings

  • 1.2 kg chicken wings
  • 2 tablespoons oil
  • 1 teaspoon with a pinch of salt
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons honey or agave / maple syrup (I used agave syrup)
  • 1 teaspoon Dijon mustard tip
  • 2 tablespoons balsamic vinegar
  • 1 large clove of garlic

Baked chicken wings & # 8211 crispy and spicy, preliminary preparation of the wings

1. First we will remove the tip of the wings, cutting it from the joint. This piece contains only skin and bone, it makes no sense to cook it in the oven, it will burn without giving us much. The tips of the chicken wings can be used to give consistency to a soup.

2. Separate, cutting even through the joint, the first from the second segment of the chicken wings.

3. If the fins have traces of feathers, clean them carefully and then wipe them with paper towels. The best and fastest way is to burn them with a kitchen torch, in its absence, this operation becomes a bit more meticulous.

Baked chicken wings & # 8211 crispy and spicy, seasoning

1. In the image below you can see the spices we used, measured and prepared for mixing. Of course, salt is missing. As we already revealed in the introduction, we discovered this combination after many, many attempts, it is perfectly suited to the tastes of our family, but it is not necessarily to your taste. You can easily give up one of the spices if you don't like it. For example, nutmeg, which we love, but I know for sure that there are people who do not like it, you can remove it or you can replace it with a spice that you especially like. Powdered ginger can also be removed and replaced with fresh, finely grated ginger (about 2 cm. Of ginger root). If you have children at the table, you will probably want to remove chili flakes, etc.

2. Put the sliced ​​and well-cleaned chicken wings in a bowl, sprinkle with 1 tablespoon of oil and mix. Separately, mix all the spices and salt and sprinkle over the wings, mixing well, to be evenly covered with spices. Cover the bowl and leave at room temperature for 30 minutes. Meanwhile, heat the oven to 200 ° C, ventilated.

Note: The indicated cooking time (45 minutes) also includes this waiting time of 30 minutes.

Baked chicken wings & # 8211 crispy and spicy, preparing the icing

1. In a saucepan, put the honey or the syrup used. I used agave syrup because it has a very low glycemic index, but it has the quality of caramelizing. Then add the balsamic vinegar and 1 tablespoon of oil.

2. Add 1 teaspoon of Dijon mustard to the pan and finely grate / crush the garlic, adding it over the other ingredients.

3. Put the pan on high heat, stirring constantly, and bring to a short boil. As soon as it boils, turn off the heat and set aside.

Baked chicken wings & # 8211 crispy and spicy, baking

1. Lay out a tray with a sheet of baking paper and arrange the chicken wings in a single layer.

2. Place the fins in the preheated oven at 200 ° C, ventilated, at a medium height. After 20 minutes, return the wings to the oven, continuing to cook for another 25 minutes (45 minutes in total).

3. Meanwhile, prepare another tray, which is spread with a clean sheet of baking paper and place a grill on top of it. Place the already cooked wings on this grill, in a single layer, so that they do not come into direct contact with the tray. A clean sheet of baking paper will reduce the amount of smoke that can appear in this last part of cooking.

4. With a brush, spread the glaze on the wings, turning them on both sides.

5. Put the tray with the glazed wings in the oven for another 10-15 minutes, until the glaze dries well, caramelizes and the wings become incredibly crispy.

Serve Crispy and Spicy Baked Chicken Wings

These crispy and spicy baked chicken wings are served hot, along with your favorite garnish. We chose a simple rice with vegetables and a salad of vegetables and & # 8230 actually and we literally licked our fingers, as it happens every time we make them.

Good job and great appetite!

Years ago, I was inspired by these baked chicken wings from a recipe on the net. I kept changing this recipe until I reached the version presented above. You can find her here.

Video: Ελληνικό σουβλάκι παραδοσιακό. Grill philosophy (May 2022).