Miela Tahril

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Roussillon Baked Potato

Good morning ... cloudy Thursday that seems very appropriate to make a dish that is simple yet delicious. This time we will make a baked potato for my beloved family. Will we cook potatoes with various toppings before baking will make things more tempting our tongue. Here are the ingredients and how to make a Roussillon Baked Potato

Ingredients for 2 servings

2 potato cakes
30 g butter
4 rashers streaky bacon chopped
¼ onion mashed
30 grams of cheese which destroyed
1 egg
Tek ½ teaspoon finely chopped parsley

How to cook it very easily is the first preheat the oven 2000 C. mark / gas 6

Wash the potatoes and pat to be a budget of a few flakes on her skin, then bake for about 1 hour or until tender in accordance with their respective tastes

While waiting for the potatoes, we melt the butter in a frying pan until foaming, then do not forget to add the mince and onion, and cook until the onions until soft but not colored

After that divide the potatoes, scoop out the inside without breaking the skin, then mix the potatoes with fried onions, bacon, cheese, eggs, parsley and some white or black pepper according to taste. Then close the potato back into the potato skins, top with 2 rashers raw meat and bake approximately 15 minutes or until slightly golden color.

Happy cooking J

(Original post: http://jonoandjules.com)

Spinach and Ricotta Cannelloni Recipe

Good morning friends ... on a sunny morning let us make delicious meals using classic recipes are full of flavor and very delicious. The food this time made out of vegetables is very fitting for us to eat during the day or night that is Spinach and Ricotta Cannelloni

The ingredients needed to make 4 servings

60g butter, plus a little extra
300g spinach
2 cloves garlic, finely chopped
425g ricotta cheese, drained
½ teaspoon grated nutmeg
16 cannelloni tubes dry
45g plain flour
450 ml of milk
40g Grana Padano cheese or use Parmesan

The way to make it is easy that the first Preheat the oven to 180C / 350F / Gas 4. Then basting, shallow, oven-proof dish with a little butter medium.

After that prepare a large pot with less water with a depth of approximately 1 cm, and cook until boiling, then we cut spinach, feedback and stir until wilted.

Next we drain and let the water out and chopped spinach to taste. Kemudan we melt 15g butter in a medium saucepan and saute the garlic for a few minutes and stir in the spinach and season well. Remove the heat and stir in ricotta cheese and nutmeg. Fill the cannelloni with the spinach mixture and arrange in a single layer tube on your plate butter (using both ends of a teaspoon to help fill the tube).

Meanwhile, melt 45g remaining butter in a large saucepan. Whisk the flour over low heat and cook for a few minutes. Remove the pan from the heat and gradually rapidly in milk. Return to heat and cook, stirring, until thickened.

Reduce heat to low and continue to cook for 5 minutes, stirring occasionally. Season the sauce generously with salt and pepper and pour over the cannelloni stuffed tubed. Sprinkle cheese on top, place on a baking sheet and bake for 30 minutes.

It is easy and does not require a long time, good cooking J

Tomatto Party Food

Good afternoon .... after a couple of days ago we always eat the meat menu, this time we will give a menu of food from vegetables and fruit is Tomatto Party. In this menu we can use the tomatoes are still red or yellow it all up and suit individual taste.

Here's the recipe to make 4 servings

125g couscous
olive oil
150ml boiling water
150g fregola (giant couscous)
300g medium vine-ripened tomatoes, cut
¾ tsp brown sugar
Vinegar 1 tsp
150g of yellow tomatoes, halved
2 tbsp chopped oregano
2 tablespoons roughly chopped mint
1 clove of garlic, crushed
1 small green tomatoes, cut into thin slices
Tomberries or tomatoes 100g halved
salt and black pepper
Preheat oven to 170 ° C / Gas 3.

Put the couscous in a bowl with a little salt and a drizzle of oil. Pour over boiling water, stir and cover the bowl with cling film. Set aside for 12 minutes, then remove the cling film, separate them with a fork and leave to cool.

Put fregola in a saucepan of salted boiling water and boil for 18 minutes, or until al dente. Drain in a colander and rinse with cold water. Leave to dry completely.

Meanwhile, spread the tomato-based wines more than half of the large cake tin and sprinkle with the sugar and salt and pepper. Drizzle vinegar and a little oil on top. Place it in the oven. After about 20 minutes taking the tomatoes from the oven and increase the temperature to 200 º C / Gas 6.

Spreading tomato yellow side to empty the baking tin. Season with salt and pepper and drizzle with oil. Return the tin to the oven and bake for 12 minutes, then remove and allow to cool.

Mix couscous and fregola in a large bowl. Add spices, garlic, tomatoes cooked with all their juice, green tomatoes and tomberries. Very gently mix everything with your hands. Taste for seasoning and add salt, pepper and olive oil are required. Happy Cooking J

(Original Post : www.jonoandjules.com)

Shrimp Mayonnaise

Good afternoon on a hot day ... it looks good when we prepare the menu for our beloved family lunch. And on this occasion I will give one of the recipes that are easy enough Prawn Mayonnaise. So many dishes we can though with one of the sea animals so delicious. Here are the ingredients and the way that we can do to make it.

The materials that need to make Shrimp Mayonnaise

10 shrimps bago
10 tbsp flour
6 tbsp rice flour
Pepper powder to taste
salt to taste
1 egg
500 ml cooking oil
Sesame taste, toasted
10 tbsp mayonnaise
3 tablespoons molasses
3 tbsp white milk

HOW TO MAKE A SHRIMP Mayonnaise:

Combine flour and cornstarch plus salt and pepper.
Clean the shrimp and Cut off his back, and enter into a chicken egg has been shuffled evenly.
Put it in the flour mixture a little bit at the press.
Heat oil and deep fry until golden brown, remove and drain.
Mix, white milk, and liquid sugar, stir well.
Arrange shrimp in a dish, pour the sauce and sesame mayonnaise as a sweetener.

Happy cooking J

Beef Short Ribs "Sauerbraten" – Oh, Snap!

I had heard that some sauerbratens were finished by thickening the sauce with ground gingersnaps, but had never tried it since it just sounds so wrong. It certainly doesn’t seem very German. Cookies in a sauce? What’s next, laughing in public?

Anyway, I’ve had a lot of “do something German!” food wishes lately, and since I’ve wanted to post another short ribs recipe, this seemed like the perfect opportunity to go full cookie. The results shocked and amazed me. This was comfort food at it's finest.

The 24-hour marinade ensured the succulent rib meat had that signature tanginess, and those little cookies not only gave the sauce a beautiful texture, but also added a great spicy sweetness. I am now officially in favor of using cookies to finish savory sauces.

With cooler weather on the way, it’s time to rediscover the simple joy of slowly stewed meat, and what better way than with this delicious take on a German classic? I hope you give it a try soon. Enjoy!

Ingredients:

For the marinade

3 lbs short ribs, seasoned with salt and pepper

1 tbsp vegetable oil

2/3 cup cider vinegar

2/3 cup red wine vinegar

1 1/2 cups water, plus 1 cup cold water at end to cool marinade down

2 bay leaves

9 whole cloves

12 juniper berries

1/2 teaspoon freshly ground black pepper

1 tablespoon salt

*Marinate at least 24 hours

Then stew with:

1 chopped large onion

1 chopped carrot

2 ribs celery, chopped

3 cloves garlic, minced

1 cup water

1 cup chicken or beef broth

2 tablespoons sugar, or to taste

1 tablespoon balsamic vinegar

1/2 cup crushed gingersnaps

salt and pepper to taste

Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy – Say Auf Wiedersehen to the 3-Pan Breading Station!

This is what happens when you have two food wishes in your head at the same time. I’ve wanted to do a schnitzel video für immer, but thanks to another recent food wish, I was also craving biscuits with cream gravy. So, I sort of did both, and it worked out well. Very well.

The crispy pork cutlet part of the presentation is very simple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hit the gym to burn off this less than light, but extremely satisfying meal.

I’ve never been a big fan of the 3-pan breading system. Once you dredge meat in the prescribed dish of seasoned flour, you have to toss the rest. The whole idea is to simply coat the meat with flour, so why not just sprinkle on already seasoned meat? We use much less flour that way, and with zero waste.

From there, we’re not dipping these in a bowl of beaten eggs. Why do that, when we can just dump one egg on to the same plate and toss to coat. Faster, easier, and one egg is plenty for four cutlets.

As far as the cream gravy goes, the jalapenos and green onion probably seem logical, but some may raise an eyebrow over the diced dill pickle. I’m not sure exactly why I added them, but I just had one of those feelings. Pickles and pork, dill and cream sauce, it felt right, and it tasted even righter.

By the way, you can substitute veal, beef, turkey or chicken for the pork without missing a beat. Anyway, I hope you give this easy pork cutlet, delicious cream gravy, and/or new breading system a try soon. Enjoy!

Ingredients for 8 Cutlets (makes four entrée size portions of 2 cutlets each):

2 fully trimmed pork tenderloins, cut into 8 pieces, pounded flat

salt and pepper to taste

flour as needed

2 eggs

about 3 cups panko breadcrumbs

For the gravy:

2 tbsp melted butter

1/3 cup diced dill pickles

1 or 2 jalapeños, small dice

1 bunch green onions, chopped

salt and cayenne to taste

1 1/2 tablespoon flour

1 1/2 cup cold milk, plus more to adjust thickness if needed

Braised Red Cabbage – That is All

No matter how basic or boring an ingredient or dish is, I can usually come up with something to pontificate on, but for this lovely braised red cabbage recipe, I’ve got absolutely nothing.

I could go on about how I’m not sure what that color red is called, but I did that in the video. I could joke about taking one for the team, and keeping this side dish purely vegetarian for a change, but there’s nothing funny about not adding bacon.

I could suggest a few easy ways to turn this into an amazing one-dish meal, by adding some smoked sausage or leftover pork ribs, but that’s probably so obvious that I’d be insulting your intelligence.

Or, I could have gone into a great, old prep cook anecdote about how I won $10 from a pastry chef in 1987 by juggling red cabbages on the hotline during service, but that would have meant making up the story, since it was actually cantaloupes.

No, I’m not going to mention any of that. I'll simply suggest that if you want an easy, gorgeous looking, and very tasty vegetable side dish, then you should give this a try soon. Enjoy!

Ingredients for 4-6 portions:

2 tbsp butter

1 small Red cabbage, sliced thin, about a 1 1/4 pounds

1/3 cup water

1/4 cup red wine

2 tbsp red wine vinegar, or to taste

2 tbsp white sugar

pinch of caraway seeds

salt and pepper to taste

*Note: there are SO many ways to tweak this recipe! Raisins, currants, shallots, onions, leeks, apples, and pears are just a few things that rock in this recipe.

Miela Tahril

Roussillon Baked Potato

Spinach and Ricotta Cannelloni Recipe

Tomatto Party Food

Shrimp Mayonnaise

Beef Short Ribs "Sauerbraten" – Oh, Snap!

Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy – Say Auf Wiedersehen to the 3-Pan Breading Station!

Braised Red Cabbage – That is All

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