About andrestover

http://andrestover.com

Posts by Andres Tover:

Hawaiian Sea Salt Roasted Macadamia Nut Cookies

Hawaiian Sea Salt Roasted Macadamia Nut Cookies

, 0

In 2024, I only made cookies to post on the blog once, and that was because a good friend and colleague unexpectedly returned from a months-long stay on the other side of the world in Hawaii. Thank you so much Joachim for remembering and bringing these delicious nuts. Originally from Australia, the macadamia nut tree found its way to Hawaii, where it spread and became Hawaii’s leading producer of macadamia nuts.

Preparation time: 1 hour
Level: Easy
Quantity: about 36 cookies

Ingredients:
200 g room temperature butter
300 g flour
0.25 tsp sea salt
100 g refined sugar
100 g brown cane sugar
2 eggs
2 tsp baking powder
2 tsp vanilla sugar
100 g crushed sea-salted macadamia nuts
100 g coarsely chopped sea-salted macadamia nuts

Preparation:

  1. In a bowl, mix together room-temperature butter, flour, sea salt, sugar, eggs, vanilla sugar, and baking powder.
  2. Crush 100g macadamia nuts into semi-fine crumbs and add to the dough.
  3. Mix everything into a smooth dough.
  4. Preheat the oven to 180 degrees C, form the dough into balls about 2.5 cm in size and place on a baking sheet lined with baking paper.
  5. Roughly chop 100 g of macadamia nuts with a knife. Press the dough balls lightly with your hand until flat and sprinkle the chopped macadamia nuts on top of the cookies.
  6. Bake at 180 degrees C for 8 minutes.
  7. Let the cookies cool for 10 minutes and transfer to a rack to cool completely.
  8. Store in an airtight container.
    Ready!!
Carp stuffed with onions

Carp stuffed with onions

, 0

In my opinion, one of the best ways to cook carp in the oven is by stuffing it with onions. I make this dish at least once a year. My mother and grandmother also similarly prepared carp or bream.
It is especially nice to prepare this dish when you have friends and colleagues who bring fresh carp before Christmas to prepare this delicious dish.

Preparation time: 20 minutes preparation, cooking time 45 minutes
Level: Not too difficult
Serves: two to four

Ingredients:
One large carp
8 medium onions, sliced
2 tablespoons cooking oil for frying the onions
Sea salt, 0.25 teaspoon black pepper, and 0.5 teaspoon oregano for seasoning the fish
3-4 tablespoons mayonnaise for spreading the fish
2 tablespoons grated parmesan for mixing into the mayonnaise

Preparation:

  1. Clean the carp and remove the gills. Wash the fish under running water, dry it slightly, and place it on a baking sheet covered with baking paper.
  2. During the break, mix sea salt, black pepper, and oregano and rub the fish inside and out with the spice mixture.
  3. Cut the onions in half, slice, and fry in cooking oil for about 10 minutes until the onions are still translucent. Season lightly with sea salt and black pepper.
  4. Place the onions inside the fish, place it in the oven at 200 degrees C, and cook it for about 25 minutes.
  5. Mix the mayonnaise and grated parmesan and after 25 minutes, spread this mixture on the fish.
  6. Bake for about 15 to 20 minutes until the mayonnaise is browned.
  7. Let the fish cool slightly for about 10 minutes and cut into slices crosswise. Serve with baked potatoes, for example
    Ready!!
Potato and tomato casserole with black olives

Potato and tomato casserole with black olives

, , , , , , , 0

A spicy and delicious casserole inspired by Turkish cuisine.

Preparation time: 1 hour 30 minutes
Level: Easy
Serves: 4

Ingredients:
About 500 g potatoes, cut into 0.5 cm thick slices
2 large onions, cut into wedges and sliced
6 medium cloves of garlic, chopped
200 g black pitted olives
2 medium ripe tomatoes
About 50 ml of high-quality olive oil
A handful of chopped parsley
1 teaspoon oregano for seasoning
1 teaspoon Aleppo pepper or mild Thai chili powder for seasoning
0.5 teaspoon ground black pepper
Sea salt for seasoning

Preparation:

  1. Quarter the onions and slice into thin slices. Chop the garlic cloves
  2. Cut the tomatoes into quarters and slice them
  3. Slice the potatoes into slices about 0.5 cm thick
  4. Chop the parsley and drain the liquid from the olives.
  5. Heat the olive oil in a pan and fry the onions for 5 minutes over high heat. Add the chopped garlic and fry for a few more minutes. Set the fried garlic and onion aside.
  6. Fry the potato slices for about 10-15 minutes until they are lightly browned
  7. Mix the fried onions, garlic, black olives, and 1/3 of the chopped parsley with the potatoes—season with Aleppo pepper, oregano, Msuta pepper, and sea salt.
  8. Pour half of the mixture into the baking dish, add one sliced tomato, and drizzle with olive oil.
  9. Cover the first layer with another layer of the potato-onion mixture, add the tomatoes, and drizzle with olive oil.
  10. Smooth the last layer with a spatula and place in the oven at 200 degrees for about 40 minutes until the top layer slightly browns.
  11. Serve warm. When serving, sprinkle chopped parsley on top.
    Ready!!
Pumpkin Pancakes

Pumpkin Pancakes

0

This year has been a generous harvest of pumpkins. It is especially nice when good colleagues ensure that it is possible to prepare different pumpkin dishes in autumn.
This year I decided to make pumpkin pancakes. They are fluffy, soft, and full of flavor. It is good to eat them with honey and butter.

Preparation time: 20 minutes
Level: Easy
Quantity: About 10-12 pancakes

Ingredients:
250 g wheat flour
270 g of pumpkin puree (pumpkin puree can be prepared easily in two ways, the first way is to put the pumpkin (seeds and pith removed) cut in half and into the oven for about 45 minutes at 180 degrees and scrape the pumpkin pulp with a spoon into a bowl and crush it with a hand mixer. The second way is to put the peeled and cleaned pumpkin pulp into the kettle with about 50 ml of water boil on medium heat for about 30 minutes and crush the soft pumpkin with a hand blender)
1 teaspoon of baking powder
2 teaspoons of pumpkin pie spice
350 ml of milk
1 egg
0.25 teaspoons of sea salt
3 tablespoons of sugar
Cooking oil for frying

To serve, liquid honey, a piece of butter, and fresh blueberries

Preparation:

  1. Mix flour, pumpkin puree, sea salt, sugar, pumpkin pie spice, flour, milk, and baking powder in a bowl.
  2. Mix the dough until smooth. Heat 3-4 tablespoons of cooking oil in a frying pan over medium-high heat.
  3. Put 60-65 ml of pancake batter into the pan and fry until golden brown on each side for about 1 minute. Stack the pancakes, put a piece of butter on top of the top pancake, and pour liquid honey over the pancakes.
    Serve pancakes with blueberries.
    Ready!!
Chicken Parmigiana

Chicken Parmigiana

, , , , , , , 0

This food cannot be considered a strictly Italian dish, although it can probably be found in Italy. Italians make a similarly delicious eggplant or zucchini, which can also be found on this blog under the name parmigiana di melanzane or zucchine di melanzane. This food can be associated with Italians and those countries where more people from Italy live. I was told about this food by my friend who lived in Australia and associated it with Australia. That’s what this food is, it’s one of the most common dishes in Australian restaurants and pubs. Locals call this dish parm or parmy or also parma.
This dish takes a little time to make, but the result is one that most diners like.

Preparation time: About 1 hour 20 minutes
Level: Rather easy
Quantity: For two to four

Ingredients:
Two chicken fillets cut in half lengthwise
About 50 g of breadcrumbs
2-3 tablespoons of flour
100 g of grated parmesan
Salt and black pepper to taste
150 g of mozzarella
Cooking oil for frying
2 eggs for breading

For the tomato sauce:
One 400 ml can of crushed tomatoes
One medium onion finely chopped
5-6 medium cloves of garlic finely chopped
A handful of basil, finely chopped
Sea salt and black pepper to taste
2-3 tablespoons of olive oil

Preparation:

  1. To prepare the sauce, chop the onion and garlic and brown them in a pan for a few minutes. Add canned tomatoes and basil. Season with sea salt and black pepper. Let it simmer for about 20 minutes.
  2. To prepare the chicken, cut the chicken fillet lengthwise into two thin pieces, pat it between cling film to make it a little more tender, and season with salt and pepper.
  3. Bread the chicken pieces first in flour, then in beaten egg, add half of the grated Parmesan to the breadcrumbs, and mix evenly and bread the meat in this mixture.
  4. Fry the breaded pieces of meat in cooking oil on both sides on medium heat until golden brown.
  5. Put a couple of tablespoons of tomato sauce in the baking dish, place on top of the tomato sauce the fried chicken pieces, and cover with the rest of the tomato sauce.
  6. Shake the chicken pieces over the remaining Parmesan and cut a slice of mozzarella on top.
  7. Bake the chicken in the oven at 180 degrees until the mozzarella browns in some places. It takes about 5 minutes, depending on the oven it may take a little longer.
    Serve with baked potatoes.
    Ready!!
Seven hours oven-baked meat stuffed with garlic

Seven hours oven-baked meat stuffed with garlic

, , , , 0

Oven-baked pork is very characteristic of Estonia. Baked meat is prepared for festive occasions, especially in winter and Christmas and New Year celebrations. Roasted meat seasoned with lots of garlic and cooked for long hours at low heat is a wonderful dish. It takes time to prepare, but the result is well worth it. The meat can be left in the oven overnight on low heat, and it will be ready in the morning.

Preparation time: 45 minutes preparation, cooking time 7 hours
Level: Easy
Quantity: About 2 kg of roast meat

Ingredients:
About 2.5 kg pork neck chop
50 g of butter for browning the meat
10 medium garlic cloves cut in half lengthwise
3 tbsp Dijon mustard
1 tablespoon of sea salt
1 tsp ground black pepper
2-3 sprigs of rosemary
500 ml of red wine with a stronger taste

Preparation:

  1. Brown the meat with butter on medium-high heat until golden brown on all sides. It takes me 10 to 15 minutes.
  2. Peel the garlic and cut it in half lengthwise. Poke deep holes in the meat with a thin, narrow-edged knife and stuff garlic cloves deep into the holes. Try to season the meat with garlic so that all parts of the meat get pieces of garlic.
  3. Rub the meat well with a mixture of salt and pepper.
  4. Brush the meat with Dijon mustard and place in a cast-iron oven pot or a deep oven dish.
  5. Add rosemary sprigs to the meat and pour red wine over the meat.
  6. Cover the cast iron pot tightly with a lid, using a baking dish, cover it well with foil.
  7. Place the meat at 140 degrees C to cook for seven to eight hours. You don’t even need to look at the meat while it’s cooking, just let it cook calmly all the time.
    The liquid from the meat and the red wine together make the perfect stock that can be used to make a very good sauce. If the oven pot or oven dish is properly covered, there should be about 350 ml of liquid at the end of cooking.
  8. Carefully place the meat on a plate, cover with foil, let cool, and place in the refrigerator at +4 degrees C. It is very difficult to cut this meat when it is warm because the meat is so soft that it tends to fall apart. After the cooling, it is possible to cut the nice cuts, which can be heated in the frying oven and served with the rest of the food, but the meat can also be eaten cold on a sandwich.
    During cooking, the garlic caramelizes and makes the meat especially tasty.
    Ready!!
Autumn baked vegetable and baked vegetable soup with goat cheese

Autumn baked vegetable and baked vegetable soup with goat cheese

, , , , , , , , , , , 0

Every year in autumn, I make a baked dish of seasonal vegetables. I prepared it this year as well, but I expanded this activity so that the day before, I made puree soup with goat cheese from the remaining vegetables.

Baked vegetables:
Preparation time: About 2 hours
Level: Easy
Quantity: For four to six

Ingredients:
1 small cabbage cut into quarters
1 small red cabbage cut into quarters
5-6 smaller potatoes cut in half
4-5 thinner carrots
2 fennel, cut in half
1 very small pumpkin, cut into pieces as desired
5 small ones were considered cut in half
3 peppers cut in half
2 large garlic cloves cut in half crosswise
2 red Jalapeno chilies
5 shallots cut in half
80 ml of olive oil
Garnish with fresh parsley and dill
Season with sea salt, black pepper and oregano

Baked vegetagle Soup:
Preparation time: 30 min
Level: Easy
Quantity: For four

Ingredients:
About half the amount of baked vegetables
200 g of harder goat cheese, most of the goat cheese is used up in the soup, a little goat cheese for sprinkling on top of the soup
Optional: 100 g grated pecorino romano
200 ml of whipped cream
1 tbsp almond flakes roasted in a dry pan
A little fresh parsley to serve
Black pepper and, if necessary, sea salt for seasoning

Preparation:

  1. Peel the vegetables you want to peel, I used carrots, potatoes, and beets with the peel. Cut everything into pieces of suitable sizes.
  2. Put all the vegetables in a baking pan, sprinkle with olive oil, season with sea salt, black pepper, and oregano, and cover the baking pan with foil and bake at 180 degrees for about 45 minutes.
  3. Remove the foil and bake for another 30 minutes.
  4. When serving, decorate the food with chopped dill and parsley
  5. To prepare the soup, place about half of the vegetables in the cooking pot. Squeeze the garlic cloves into the soup. Add whipped cream, pecorino romano if you wish and chopped goat cheese.
  6. Add about 300 ml of water, heat the soup until it boils, and blend it with a hand blender until smooth. Since the food contains beets, the soup will probably be relatively red. If the soup is too thick, add water.
  7. Cover the soup with a lid and let it boil. Remove the soup from the stove and season with salt and black pepper if necessary.
  8. To serve, toast the almond chips in a dry pan over medium heat until they are lightly browned.
  9. Crumble the goat cheese on top of the soup, sprinkle almond chips, and chopped parsley on the soup.
    Ready!!
Cacio e Pepe

Cacio e Pepe

, , 0

One of the simplest yet most delicious Italian pasta I know. The name Cacio e Pepe means cheese and pepper. It is known primarily in Rome, the Lazio region, but also in Tuscany and Abruzzo. The roots of making this pasta go back to the 18th and 19th centuries. It is made mainly from three components, which are pasta, mostly spaghetti, which is boiled as usual in water seasoned with sea salt, hard cheese, mostly good quality Pecorino Romano, but good quality parmesan works well, and plenty of freshly ground black pepper.

Preparation time: 15 minutes
Level: Easy
Quantity: for two

Ingredients:
200 g of good-quality spaghetti
About 75 g of finely grated Pecorino Romano cheese
0.5 teaspoon of freshly ground black pepper
Water and sea salt to cook the pasta

Preparation:

  1. Cook the pasta according to the manufacturer’s instructions in plenty of water seasoned with sea salt.
  2. Grate the Pecorino romano cheese with a fine grater, and grind black pepper to the cheese.
  3. When the spaghetti is ready, put it in a bowl or pan, let stand for a two to three minutes to cool pasta down, add 4-5 tablespoons of pasta cooking water, and add about 1/5 of the cheese and pepper mixture. If using too hot spaghetti clumping of the cheese may occure. Mix well, add the next fifth of cheese, and so on until the end. In the meantime, add the pasta cooking water so that the pasta becomes nicely cheesy and creamy and not dry. When adding the cheese all at once, it is necessary to make a porridge-like mass with cooler water before adding the spaghetti, to which the spaghetti can be quickly added.
  4. When serving, sprinkle a little Pecorino Romano cheese and black pepper on top.
    Ready!!
Beef stroganoff

Beef stroganoff

, , , , , , , , 0

It is a historical dish of Tsarist Russia, named after the Stroganov family. The history of this food goes back to the middle of the 19th century. This dish used cubes of beef browned in butter, seasoned and stewed. Initially, no additives were used in the food preparation, and the sauce was also not prepared with cream or sour cream. Today, different variations of this food are spread in many regions of the world. Variations of this dish are also prepared with, for example, sausage, which is common in the Nordic countries.
This sauce is served with many different side dishes, mostly potatoes, but also pasta and rice.
I prepared this dish, trying to capture the nuances of taste that I remember from my childhood when my mother or grandmother prepared this dish.
In addition to beef, I used onions, garlic, and carrots, and also added champignons to the food.

Preparation time: 3 hours
Level: Medium
Quantity: For two to four

Ingredients:
About 500 g of beef. The softer the meat, the shorter the food needs to be simmer
400 g of champignons
2-3 medium carrots cut into desired pieces
2 medium onions cut into thin sectors
2 medium garlic cloves, crushed
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 teaspoon English mustard
150 ml of whipped cream
100 ml sour cream
1.5 tablespoons of wheat flour
Sea salt and black pepper to taste
50 g butter for browning

Boiled potatoes to serve

Preparation:

  1. Cut the meat into 2.5 to 3 cm cubes and brown in butter over medium heat.
  2. Cut the onions into thin sectors, crush the garlic, cut the carrots into pieces you like add to the meat, and continue browning. If liquid separates from the meat, let it evaporate and brown for another 2-3 minutes, season with black pepper and sea salt.
  3. Add water to the food until the meat is almost covered with liquid. Let the food simmer under the lid until the meat becomes very tender. The liquid could be reduced a little before starting to prepare the sauce.
  4. Before the meat becomes completely soft, peel the potatoes and boil them in slightly salted water until soft.
  5. At the same time, prepare the sauce. Mix the flour, whipped cream, and sour cream until smooth, and pour over the meat as a sauce. Add the Worcestershire sauce mustard and tomato paste. Mix carefully until smooth and bring to a boil. If the sauce is too thick, add a little water, if the sauce is too liquid, you can let it continue to boil at a low temperature.
  6. Serve the food on a large roasting plate with boiled potatoes.
    Ready!!
Steak and kidney pie

Steak and kidney pie

, , , , , 0

A classic British dish that is both delicious and very nutritious. It is a pie with a dough base and a crispy top. It is filled with a mixture of long-braised beef and kidney, which is well seasoned and pleasantly juicy.
This food originated sometime in the 19th century, when the recipes for this food entered English recipe books. This food is something that is suitable for surprising guests at the dinner table.

Preparation time: about 4 hours in total
Level: Rather sophisticated
Quantity: For four to six

Ingredients:
About 600g beef, cut into 2.5 to 3cm cubes
About 600g of kidney (I used beef kidneys, but pig and sheep kidneys are also suitable)
3-4 tablespoons of flour
About 1 teaspoon of sea salt
About 0.5 tsp ground black pepper
50 g of butter
2 medium onions, sliced
3 medium cloves of garlic, sliced
300 g carrots, cut into desired pieces
200 g of small champignons, if desired, can be cut in half or into sectors
300 ml dark beer (e.g. Guinness)
3 tbsp Worcestershire sauce
2 bay leaves
300 ml of beef broth
Add a bunch of thyme and, if desired, oregano
Cooking oil for browning

400 g of puff pastry
1 egg for brushing the dough

Preparation:

  1. Clean the kidneys from fat and cut them into pieces of a few cm
  2. Cut the meat into 2-3 cm cubes
  3. Slice the onions and garlic, heat the butter in a heavy-bottomed saucepan, and brown the meat properly in small amounts, as well as the kidneys. Set the browned meat and kidney pieces aside.
  4. Pour a little cooking oil into the pan and brown the onion, garlic, and carrots in the oil.
  5. Add broth and Worchester sauce, as well as all spices, black pepper, bay leaf, oregano, and thyme. Add the meat, stir, and place under the lid in the oven to simmer for at least 2.5 hours.
  6. When the meat is soft, remove the lid from the pot and, if necessary, let the liquid evaporate a little. The liquid should become slightly thick.
  7. Roll the puff pastry thin and wide and line the bottom and sides of the cast iron pan. Cut the edges even.
  8. Pour the prepared meat-kidney mold on the bottom, roll out the second layer of dough, and spread it on top of the meat-kidney mold. Press the edges of the dough sheets together.
  9. Trim the edges of the dough roll the rest of the dough thinly and cut out leaves, flowers, or hearts to decorate the pie. Place the cutout shapes on the surface of the dough.
  10. Brush the dough carefully with the egg mixture and bake at 180 degrees for 45 minutes to 1 hour until the dough is golden brown.
    Let the pie stand and harden for about 10-15 minutes before cutting, then cut into slices with a sharp knife and serve. The pie is great with a raw salad, for example.
    Ready!!

Load More

porno shy teen gets her mouth fucked like a cunt.
www.xxx-in.pro
free sex