Place the chicken pieces in a bowl and pour the milk over.
Separately mix panko with flour, salt and pepper.
Remove the chicken pieces from the milk and roll in the panko and flour mixture until completely covered. Place in a tray lined with baking paper and greased with olive oil. Grease the top with a little olive oil.
Bake at 200 degrees Celsius, 12 minutes.
In a bowl, mix the water with the flour, raspberry jam, hoisin sauce, balsamic vinegar and tomato paste / ketchup.
In a wok, heat the sesame oil, add the garlic, ginger and piri-piri flakes. Cook for a few seconds, until the oil is infused with these flavors. Add the previously obtained mixture and mix with a whisk until thickened.
Place the chicken pieces in the sauce, covering them with it. Remove from the heat and cover with a lid. Leave for 5 minutes.
Serve with boiled rice and green onions.
Pour the condensed milk in a saucepan or in a heat-resistant glass bowl, optionally add salt powder and mix. Cover the bowl with aluminum foil, place in a bowl of water up to half the container in which the milk is. Put in the oven over medium heat and leave until the milk turns brown (about 2 hours).
Leave to cool for 30 minutes, then it can be used for various desserts or it can be kept in a jar in the refrigerator.
What are the health benefits of turmeric?
However, apart from the beautiful shade of turmeric, what is more important are the health benefits that turmeric offers. Chronic, low-level inflammation is considered by scientists to be a major role in almost every Western disease (the most common being heart disease, cancer, inflammatory arthritis, and Alzheimer's), so it is essential to be proactive in reducing inflammation and to push it into the bud. Because the main component of turmeric is curcumin, a highly anti-inflammatory compound, including turmeric as part of your diet, will definitely improve your long-term health.
And, in addition to being inflammatory, cucurmin is also a powerful antioxidant that helps slow down (and combat) oxidative damage, which is why we age. Incorporating turmeric into our diet helps fight free radicals and increases the activity of the body's own antioxidant enzymes.
Related to: Recipe for Noodled Chicken Noodle Soup
Here are 17 anti-inflammatory recipes for turmeric for a healthier you. From sweets like turmeric gummies, golden milk and pancakes, to savory dishes like turmeric chicken and turmeric nut pumpkin soup, there are plenty of ways to cook with turmeric. Browse these recipes, set your favorites, and set aside space in your spice cabinet for your new base ingredient.
Ponta's assessment by former SIE chief: "He is able to make decisions quickly in complicated situations"
"Why Victor Ponta? Because I was telling you, I think, it is my opinion and I have the right to it as others have the right to contradict me, he is an intelligent man, he assumes responsibility for the decisions he makes, he is able to make decisions quickly even in complicated situations. I have worked over time in the official capacity of command officer in the Intelligence Service, I had the honor to collaborate with 2 presidents directly, directly, with 7 or 8 prime ministers, with many foreign ministers, ministers, secretaries of state from trade, industry, etc.
Unfortunately there were few, maybe 3 or 4 people who really impressed me with their ability to process information, I mean the area from which I interacted with them, the ability to process information, to take responsibility, to ask for clarification. Mr. Ponta was certainly among them. These are the answers and in addition to that I would say something else: have you heard of many politicians to admit that they were wrong and try to fix their mistakes? I do not. It seems to me again that Mr Ponta is one of them. It is true that everyone has the right to weigh and judge whether or not he is sincere. I say we let the results speak for themselves, but I sincerely believe in his intention not to repeat the mistakes ”.
Answering the questions of the journalist Dan Marinescu, General Predoiu also said how he reconciles his work in an intelligence service with that of a politician, how he interacted with politicians during his career as head of SIE and what expectations he has today from the political area.
General Silviu Predoiu, about the pandemic
Silviu Predoiu also spoke about the way in which the governors managed the COVID crisis, about how this crisis will be influenced by the autumn elections, about the figures regarding the COVID-19 epidemic presented by the governors and how credible they are.
Obviously, the former head of SIE was also asked about the conspiracy theories related to coronavirus and explained why such theories appeal to a large part of the population.
Are conspiracy theories the work of secret services?
How can we fight them effectively?
Find out from the first part of the interview that Dan Marinescu gave to General Silviu Predoiu, the former head of SIE. Click here!
Cătălin Scarlătescu revealed his secret schnitzel recipe: "If I patented it, I would be a millionaire today"
Cătălin Scarlătescu made public his secret recipe for chicken schnitzels, about which he jokingly says that he would have made him a millionaire if he thought of patenting it.
Cătălin Scărlătescu said that the idea came to him more than 17 years ago, and everything happened on a terrace where he was a chef. & bdquo & Icircn 2003 & icircnnebunise the world with chicken croquettes, this recipe was our bestseller on the terrace. At one point, a customer asked me to do something with the chicken legs, to be different. I got nervous in the kitchen, grabbed a bag of cornflakes that was there, and ran into the wall and table. I heard how they were crushed and the idea came to me to give them through the crunchy obtained. That's how I came up with the idea. If I patented the idea then I was a millionaire today & ldquo, said Scarlatescu, according to adevarul.ro.
How is it prepared:
Cătălin Scarlătescu's secret recipe consists of the crust that schnitzels have. He said the pieces of meat should be seasoned with salt, pepper and other herbs & icircn according to preference. Immerse them in the butter-based mixture and then roll them through the crispy cornflakes with honey, crushed as finely as possible, then fry everything in a generous oil bath.
INTERVIEW: Secrets of Cezar Ouatu
Cezar Ouatu has caused a lot of controversy over time, and because of his name, but perhaps also his personal charm, which he never refrained from highlighting. He made many conquests, both on international stages and among local beauties.
He is a successful counter-tenor, known all over the world. He sang with Angela Gheorghiu and Andreea Bocelli. and I found out that it can be conquered with eggplant salad (a sensational one, of course). Cezar Ouatu is now a competitor at Ferma, broadcast on PRO TV. He accepted the challenge because he wanted to become what he once was, more spartan, detached from all that technology means. We managed to get a "salt and pepper" interview.
What do you like most: cooking or eating? How much time do you spend in the kitchen?
Both, but it's true that I like to cook and discover new recipes from my own inspiration and initiative, I'm not necessarily the type to look at books. It's true that I watch culinary TV shows and I'm still inspired. Also, there are some Chefs that I followed and from which I "stole" my job. I'm a foodie and I spend a lot of time in the kitchen. Usually I need a motivation. And the motivation and the one who tests everything I do is my girlfriend.
How do you keep fit? Do you have a specific diet? Do you practice any sport?
It seems that I still have good burns because I have kept the same weight for many years. I like to swim, but I can't say I do sports. I still go to the gym, but I prefer to swim when I have the opportunity. At the same time, I try to maintain a diet low in fat and, more recently, low in carbohydrates, even if living in Italy for 19 years you can't help but eat pasta, risotto. I try to eat dissociated, protein fiber, meaning I don't eat meat bread or things like that.
You've prepared for the Farm. Townsmen vs. villagers in any particular way?
I did not prepare in any way, except from a mental point of view because I tried to anticipate certain expectations that I had, but which turned out to be completely different. Everything is harder and more intense. Most of all, I prepared myself psychologically for the separation from my family, my girlfriend, and then I left with my head forward without thinking about how intense it can be.
The first duel, the first challenge, one of the longest days of my life. And that's just the beginning. unique experience. The farm. Orășeni vs villagers / PRO TV
Gepostet von Cezar Ouatu am Dienstag, 8. September 2020
How hard were the first days on the farm?
The first days were very hard, but for me one was, especially, physically, extremely difficult. I was already tired, I couldn't concentrate on tasks. As I sat at the table, I felt my body pull down. I managed to get over it and get used to it, but it was extremely difficult.
What was the first dish you shared with the rest of the competitors?
As long as I stayed on the farm, I cooked for everyone. I remember making a sensational omelet from what I had: with thinly sliced potatoes, onions. And it was extremely appreciated, both by the townspeople who tasted it and by the villagers who found out about it.
In your opinion, who cooks the best of you?
I am sure that in the city I cooked the best and this can be confirmed by my colleagues. The villagers had Anna Lesko on their side, who is very skilled.
Do you use any particular ingredient before concerts? Or are raw eggs just a myth?
Raw eggs are a myth to me, all the more so. A lot of people have asked me about this. Maybe when I was little, I drank that shot of raw eggs mixed with milk. Otherwise, I have a few pills based on cranberries or currants or there is a tincture that is found only in Italy, made from a plant called "singers' plant". The tincture can be diluted in water and is very useful because it cleans the vocal cords.
#PROFILE. Tomorrow, the great #CarminaBurana. A historic day for the Paul Constantinescu Philharmonic - Ploiesti and.
Gepostet von Cezar Ouatu am Donnerstag, 5. March 2020
There are foods that have different properties (calming, energizing, aphrodisiac). You tried? Do you recommend anything to us?
I use quite often, professionally, ginger - raw or in tea. Is very good. Furthermore, I am a big fan of grapefruit, fresh, on an empty stomach, because it also helps to reduce stress and detoxifies. Otherwise, I am a follower of ancient medicine and the way it was cooked in Asia, based on echinacea, ginseng.
You have a rare and unusual last name. Do you know where it comes from?
Honestly, my last name is controversial, but being self-ironic, I never took it personally. Ever since grade 1, I've been hearing jokes like "Egg-laying Egg," but I wasn't upset. I don't know a family tree, I know there were characters, even viral ones: Ouatu's pit, General Ouatu, but I don't know exactly what the links were. It's my father's name and I wear it with pride.
What matters most at a concert: music or the show?
I think there has to be a mix at a concert, but not necessarily the same. At my concerts, I want people to feel something through the message I convey. My songs are all, melodic speaking, very well written. And in general, pop-opera music reaches people's souls, regardless of musical culture. When I see a man shedding a tear, it is a satisfaction. For 2 years, I also adopt the show area, I induce people into a story and I want the music to be complementary. In total, I would say: 70% music and 30% show.
But on the plate: taste or appearance?
Both are important in a plate, but I think the quantity is also important! I've been to Michelin-starred restaurants - plating sensational, different taste. but quantitatively I felt the need to go and eat elsewhere.
What Cezar Ouatu prefers
Restaurant or fast food?
German or Greek?
Chicken or ostrich?
Zacusca or caviar?
Beer or wine?
Cream or chocolate?
What would you never eat?
I think all the specialties in the street-food area of Asia (such as snakes). Although I'm a carnivore, it doesn't allow my mind to get over the idea of seeing that image.
What food does Caesar Ouatu associate with childhood?
With hot bagel, cut in half and in the middle. fried parizer with mustard! And with the bagel bite! I had the privilege of having my father in the West and I think I was the only one in Ploiești with whole jars of Nutella. I had queues at the door waiting to put the teaspoons in the jar of Nutella.
This salad immediately disappears from the table! Unbeatable salad "General"
"Generalul" salad is a delicious layered salad, with a rich taste and a very beautiful appearance. All the ingredients combine harmoniously and have a decisive role: beets are the top layer, which stands out, the eggs give the salad a delicate taste, the cheese - a spicy note, and the meat gives satiety.
Each layer is seasoned with mayonnaise and intensifies the taste of the salad. This salad will be the culinary star on the holiday table and will disappear from the table in an instant!
- 1 bunch of lettuce
- 5 tablespoons mayonnaise (or cream mixed with mustard)
Method of preparation
1. Boil the meat, eggs, carrots and beets until ready. Peel the vegetables and grate them, cut the meat into cubes. Press the garlic and add it to the mayonnaise.
2. Place the lettuce leaves on a plate and place a removable ring on top.
3. Mix the meat with a tablespoon of mayonnaise and place in the form.
4. Place the grated carrot on top and grease with mayonnaise.
5. Sprinkle with grated cheese and grease with mayonnaise.
6. Put the eggs on top, grease with mayonnaise.
7. Gently squeeze the grated beets, if necessary and place them in the form, spread on top with mayonnaise.
8. Decorate the salad to taste and refrigerate for a few hours to soak. You can decorate the salad with chopped walnuts.
Ingredients of noodles with potatoes & # 8211 Grenadiermarsch & # 8211 old recipe from Banat
- 400-450 grams of boiled potatoes in shell
- 300 grams of flour
- 3 large eggs (55-60 grams / piece)
- 1 medium-sized onion (100 grams)
- 150 grams of ribs, smoked sausages, cold steak + some smoked meat, etc.
- optional: 3 tablespoons oil, only if the smoke does not have enough fat
- 1 tablespoon sweet, flavored paprika
- optional: a little cumin or marjoram
- salt and pepper to taste
- ½ bunch of chopped green parsley
Potato noodles & # 8211 Grenadiermarsch & # 8211 old recipe from Banat & # 8211 video recipe
Preparation in text format, printable
1. We start with the noodles: we make a dense dough of 300 grams of flour and 3 large eggs. Spread the noodle dough with the rolling pin, on the work surface sprinkled with a little flour, in a thin sheet (1 mm). Cut the dough into squares of about 3 * 3 cm or you can break it with your fingers, in irregular shapes of approximately the same size. Put a 4 liter pot of salted water on the fire and, when it boils, add it to the noodles. Boil for about 3-4 minutes, then drain.
2. Peel the boiled potatoes and cut them into cubes. Peel the onion and finely chop.
3. If the smoke is quite greasy, do not add oil, if it is not very greasy, in a large saucepan first add 3 tablespoons of oil and heat over medium heat, only then the smoke cut into cubes. Brown the meat and set aside.
4. Add the onion to the remaining fat in the pan. Stir, reduce heat to low and sprinkle with a pinch of salt. Fry the onion until soft (5-6 minutes).
5. Add the diced potatoes over the onion and cook for 2-3 minutes, stirring constantly. Add the browned smoke, then the boiled noodles and drain the water. Mix well and cook all together until hot. Season the food with salt and pepper. When serving, sprinkle with sweet paprika and chopped green parsley. Grenadiermarsch is served with pickles or compote.
Around the world in search of culinary experiences - Viennese snail, Austria
Wiener Schnitzel or Viennese schnitzel is a national dish in Austria and the recipe has been taken over and adapted in the kitchens of many peoples.
Its origin is quite controversial. It is said to be based on a dish from northern Italy, Cotoletta alla Millanese, whose recipe General Joseph Radetzky brought to Austria in the mid-nineteenth century. At the same time, there are rumors that snitel was prepared in Vienna since the 18th century.
The method of frying thin pieces of meat by beating them, then frying them, is much older, being mentioned in Apicius, a collection of Roman recipes from the IV-V century. In Deipnosophistae, an important source of Greek recipes, written by Athenaios in the third century, the notions of chop, pan and breadcrumbs appear.
Currently, according to Austrian law, only veal based on veal can be called Wiener Schnitzel. But there are restaurants that prepare pork schnitzel, but they have to write in the menu the type of meat (Wiener Schnitzel vom Schwein).
For the traditional recipe, veal and lard are used, but you can also use pork or chicken and fried in oil.
- 4 pieces of veal
- 2 eggs
- Lard / butter
Beat the meat, salt it, first with flour, then with egg and finally with breadcrumbs. Fry on both sides.
Serve with lemon and potato salad.
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Baked chicken with garlic and olives. The best choice to cook chicken
Published: Wednesday, April 15, 2020, 2:01 p.m.
Updated: Thursday, May 28, 2020, 1:11 p.m.
Legend has it that the chick was discovered on the side of the road in the early 5th century BC in Greece. The Athenian general Themistocles, on his way to the Persian forces, stopped abruptly to watch two roosters fight, telling his soldiers:
"Behold, they do not fight for their gods, for the monuments of their ancestors, for glory, for freedom or for the protection of their children, but only because one does not want to give in to the other."
With spirits full of a new breath of bravery, the Greeks set out in haste to destroy the invader and defend their civilization. From mythology to modern pans and ovens, chicken has had a spectacular history.