Blog – Page 40 – Toidublogi

September 30 2022

Pardi confit (confit de canard)

andrestover Bird meat, National dishes duck fat, Duck, France 0

A classic French dish originated in the Gascony region and spread throughout France and the world. Originally, this food was made from a whole duck, but nowadays it is common to make it using only duck legs. It is a very unique way toprepare the meat. The meat is marinated with salt and herbs overnight […]

September 27 2022

Honey glazed chicken fillet with goat cheese filling

andrestover Bird meat chicken, goat cheese, thyme 0

Reminiscent of Mediterranean flavors, a light and simple, quick-to-cook dish that is very tasty and is not a shame to offer alto to a guest. Goat cheese that should be used should have a soft texture. Preparation time: 35-40 minutesLevel: EasyServes: two Ingredients:Two chicken fillets, about 500 g100 g of easy-to-crumble, soft goat cheeseA small […]

September 24 2022

Shortbread

andrestover Bakes, Cookies, National dishes butter, Scotland 0

Crispy, tasty and low-sugar cookies. The original recipes are from Scotland, it is believed that these cookies may have a strong influence of French cuisine. In any case, similar recipes and these cookies – shortbread have been mentioned since the 13th century, including in the poems of W. Shakespeare. According to Wikipedia, the recipe for […]

September 17 2022

Khinkali

andrestover Beef , Dumplings, National dishes, Pork, Side dishes beef, Georgia, onion, pork meat 0

A historical dish of Georgian cuisine. Khinkalis are large dumplings filled with seasoned meat and eaten hot. Originally, Khinkalis were made from minced lamb, nowadays mostly from a mixture of pork- and beef mince. Black pepper, chili flakes, and cumin are traditionally used for seasoning. Dumplings are folded and the number of folds shows how […]

September 15 2022

Komm Morgen Wieder

andrestover Bakes, National dishes, Nostalgic foods, Pork Estonia, Germany, Latvia, onion, pork meat 0

One very special dish that I remember from my childhood and which my grandmother used to prepare on holidays and sometimes on Sundays. The original recipe for this dish was published in the 1900 edition of Jaan Koort’s book titled “Koka-raamat”. Here the recipe is simplified and adapted, but this is how this food was […]

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Pardi confit (confit de canard)

Honey glazed chicken fillet with goat cheese filling

Shortbread

Khinkali

Komm Morgen Wieder

Keeled

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