visit this page https://citadelofporn.com visit this pagewww.bestporn4you.com una putita masturbandose con dildo. sexshmex.com

bell pepper

Gazpacho

Gazpacho

, , , , , , 0

Gazpacho is a cold Spanish vegetable soup. The origin of this soup is unknown, but sometime in the 19th century, this soup started to become popular in Spain. It is currently one of the most famous soups in Spain and also in Portugal. It is served in many eateries around the world. Today, this soup has been varied with many different ingredients. One of the most common variations of gazpacho uses tomatoes, peppers, onions, garlic, and cucumbers. Dry bread is sometimes added to make the soup thicker, but I haven’t done that. The soup is delicious and fresh without it. An ideal, quick, and very tasty meal on a hot summer day. This is a soup that is not boiled and is therefore prepared very quickly.

Preparation time: 15-20 minutes
Level: Easy
Quantity: for two

Ingredients:
About 800 g of unpeeled ripe tomatoes
About 200 g of fresh, peeled cucumber
One medium red or green bell pepper
Two medium cloves of garlic
One smaller onion
3-4 tablespoons of good-quality olive oil
2 tbsp red wine vinegar
Sea salt and black pepper to taste
If desired, you can also add smoked paprika and cumin
If desired, it can be served with bread croutons, for which the bread must be cut into small pieces, placed on a baking sheet, lightly sprinkled with olive oil, and browned at 250 degrees C for about 10 minutes until crispy.
The soup is very tasty when garnished with chopped tomatoes, cucumber, onion, and paprika.

Preparation:

  1. Boil water in a pot, place the tomatoes in the water, and keep them in the boiling water for 1-2 minutes. Take the tomatoes out of the boiling water, let them cool a bit, and peel. The peel comes off very easily.
  2. Peel the cucumber, roughly cut the pepper into pieces, remove the seeds, and peel the onion and garlic. Reserve some of the vegetables to chop as a garnish.
  3. Place all the vegetables in a blender or food processor. Cut the tomatoes in half and remove the white, harder part from the top of the tomatoes.
  4. Pour olive oil and wine vinegar over the vegetables, lightly season with sea salt and black pepper. If you wish, you can also use other spices, but the classic, simple version is the best.
  5. Grind all the components until smooth within 2-3 minutes. If you want a chunkier soup, you can crush a for one minute or less, as requested.
  6. Before serving, check the flavors and, if necessary, add seasonings or wine vinegar.
  7. To serve, cut the bread into pieces, sprinkle with a little olive oil, and roast in the oven at 250 degrees C for 10 minutes, then use the resulting bread croutons as a side dish for the soup. Alternatively, finely chop some tomatoes, onions, peppers, and cucumbers and put them on top of the soup when serving.
  8. Pour a little olive oil and, if desired, wine vinegar on the surface of the soup.
  9. When serving, you can add an ice cube to the soup to make it very cold
    Ready!!
Jamaican Oxtail Stew

Jamaican Oxtail Stew

, , , , , , , 0

Oxtail stew is prepared in many cuisines around the world and on all continents. In every part of the world, this stew is prepared slightly differently, the common denominator is that this food is easy to prepare, but it requires patience. The dish is especially tasty if it has been stewed for several hours at low heat. The Jamaican oxtail stew has a rich flavor, a bit spicy. The spiciness is usually achieved by using the Habanero chili, which, in addition to its spiciness, is also aromatic and tasty. In addition, classic Caribbean flavors, light sweetness, spice, and laurel. The result was a rich and tasty casserole that was perfect for a Sunday lunch table.
Lately, the Tartu market often sells the tail of beef cattle, which the butcher has already cut into suitable pieces. There is quite a lot of meat in the tail, and after long stewing, the meat comes off the bones cleanly and this dish is easy to eat.

Preparation time: about 5-6 hours
Level: Medium
Quantity: For two to four

Ingredients:
2.5 kg beef tail, cut between the joints into suitable pieces.
5 medium carrots cut into pieces
2 medium bell peppers cut into pieces
1 Habanero chili, used either raw or dried
2 medium onions, sliced
6 medium cloves of garlic, minced
1 teaspoon of spice as berries
5 bay leaves
Black pepper and sea salt to taste
200 ml of tomato puree
One 400 ml can of butter beans
3 tbsp brown sugar
3 tbsp Worcestershire sauce
1 teaspoon of flour
1 tbsp olive oil for browning


Preparation:

  1. Pour the tail pieces into a bowl, add brown sugar, 0.5 tsp black pepper, and 1 tsp sea salt. Add the Worchester sauce and mix the meat well with the seasonings. Let the meat season until you cut the onion, garlic, and paprika.
  2. Slice the onion, chop the garlic, and cut the peppers into suitable pieces.
  3. Heat the olive oil in a heavy-bottomed oven pot on high heat and pour the meat with the marinade into the oven pot.
  4. Stir and brown on high heat for a few minutes. Add onion, garlic, and paprika, and brown for a few more minutes.
  5. Cut the carrots into suitable pieces and add to the meat, mix, and brown lightly. Add the spice, bay leaves, and 200 ml crushed tomato puree.
  6. Mix about 1 teaspoon of flour in a little water, add about 100 ml of water and pour over the meat, and place in the oven at 150 degrees C.
  7. Simmer, stirring carefully a few times, for about 5 hours. Season the meat tenderloin during cooking and add salt little by little if necessary.
  8. When the meat has been simmering for about 4 hours, add the butter beans and mix very carefully.
  9. When the meat is ready, carefully place the tail pieces on a plate, add vegetables and sauce, and serve with Jamaican rice or fried plantains.
    Ready!!
Salmon packages

Salmon packages

, , , , , , 0

This food is fish and vegetables baked in the oven with vegetables, lemon, and a little white wine, wrapped in baking paper. It is simple and light food for the lunch or dinner table. There are many ways to prepare this dish, but I prefer a slightly more time-consuming way, which gives a much tastier result. Namely, before I wrap the fish on paper, I lightly brown the fish and vegetables in a pan and lightly brown the lemon. This food is nice to offer to guests, the eater can wrap out his food from the paper and start eating. The recipe uses salmon, but you can make this dish using any fish fillet.

Preparation time: 45 minutes
Level: Easy
Serves: two

Ingredients:
500 g salmon fillet or white fish fillet
100 g of fresh fennel, sliced
100 g carrots, suitably sliced
100 g of broccoli in desired pieces
50 g frozen or fresh green peas
Two lemon slices
50 ml of white wine
40 ml cooking oil for browning vegetables and fish
Sea salt and black pepper to taste
A little dried oregano for seasoning
40 g herb butter (if desired)

Preparation:

  1. Cut the vegetable. Slice the fennel, and carrot lengthwise, break the broccoli into bite-sized pieces as desired, and slice the red pepper.
  2. Heat cooking oil in a pan, and brown the vegetables for about 5 minutes on high heat, with tasteless sea salt, pepper, and a pinch of oregano.
  3. Spread two sheets of baking paper on the work surface, and pour the garden fruit in the middle of the sheets of paper.
  4. Brown the salmon fillet in a pan for about 3 minutes on both sides, season with salt and pepper, and place on top of the vegetables.
  5. Cut two slices of lemons and fry on each side for about 1 minute and place on a piece of fish. If desired, add a spoonful of herb butter to the piece of fish.
  6. Add a splash of white wine to the fish and vegetables and roll up the fish package. Fold one side of the baking paper over the fish and vegetables, then fold the sides and finally fold the fourth side under the fish packet to hold the package nicely together.
  7. Place the finished fish packets on a baking sheet and bake at 200 degrees C for 20 minutes.
  8. Serve the fish packet with paper, so that the eater can unravel it himself.
    Ready!!
Ground Meat-Stuffed Bell Peppers

Ground Meat-Stuffed Bell Peppers

, 0

One of my favorite dishes this summer. Bell peppers are a vegetable that can be prepared in number of different ways. One option is to fill the paprika with a mixture of ground meat, cook it until it is very soft and serve it as a main course. You can use your imagination when making the filling. Ground meat can be mixed with chopped champignons, canned beans, green peas. It is definitely necessary to add onion and garlic to the ground meat to have perfect filling.

Preparation time: about 1.5 hours
Level: Easy
Quantity: 5 stuffed peppers

Ingredients:
Five large bell peppers, ideally of different colors
About 700 g of ground meat, I used a mixture of minced beef and pork
1 large onion finely chopped
3-4 large cloves of garlic, finely chopped
2 eggs
A handful of finely chopped parsley
3-4 tablespoons cooking oil
Black pepper and sea salt to taste
Dried oregano and thyme for seasoning

A few handfuls of chopped mushrooms or canned beans or split peas, if desired.
Also, you can also add handful of grated cheese to the minced meat.

Preparation:
1. Finely chop the onion and garlic, mix with ground meat, add onion, salt, pepper, chopped parsley, oregano and thyme if desired.
2. Cut off the top of the peppers so that the stem remains attached. Clean the pepper from the seeds and cut the seed-bearing part from the part with the stem as well.
3. Lightly season the paprika with salt and pour a little olive oil into the paprika
4. Fill the peppers with the ground meat mixture, place the peppers upright in the pan and cover the stem with the part of the pepper.
5. Bake at 200 degrees for about 1 hour and 20 minutes. If the peppers tend to brown too much on the top, cover the peppers with foil at the final stage of cooking
6. Serve warm or cold
Ready!!
Sausage casserole

Sausage casserole

, , , , , , 0

This is not a very fine restaurant dish, but this food is rich in flavors, colorful and very easy to prepare. In reality, you don’t need a follow the recipe to prepare this food, simply use your imagination and put together the vegetables that you like best.

Preparation time: 1h 20 min
Level: easy
Serves: for two to four

Ingredients:
500 g of raw sausages with nautral taste
Red bell peppers cut into strips
A handful of parsley stalks finely chopped
2 garlic heads cut in half
3 small carrots cut into small pieces
1 medium onion finely chopped
8 chest tomatoes cut in half
100 ml of red wine
One 400 ml can of chopped tomatoes
1 jar of butter beans
1 jar of cannellini beans
3 tablespoons olive oil
1 teaspoon of dried oregano
Sea salt and black pepper for seasoning
Fresh basil and parsley for decoration

Preparation:
1. Cut the peppers and carrots into pieces, chop the onion, cut the garlic in half, cut the cherry tomatoes and finely chop the parsley stalks.
2. Pour all the vegetables into the baking tin, add the beans, crushed tomatoes and red wine, season with salt and black pepper, add the oregano and mix.
3. Place the raw sausages on the top of this mixture, adjust the garlic so that cut half is visible, sprinkle with olive oil and season lightly again.
4. Bake in the oven at 220 degrees C for 1 hour and 10 minutes.
5. Serve hot, but also delicious when cool.
Ready !!

Pakora

Pakora

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

Pakora is considered to be originated in India. It is a street food made mainly from different vegetables, seasoned, mixed with chickpea flour dough, and fried in hot oil. Today, this dish is widespread around the world, where it is served as an appetizer in Indian restaurants. In India and Pakistan, it is still often in the picture of street food. The vegetables used can be varied including potatoes, eggplant, spinach, cauliflower, tomatoes, peppers, chilies, coriander, parsley. Pakora is also made from Indian cheese paneer and meat or fish. Pakora, made from mixed different vegetables and non-mixed vegetables are common. According to Wikipedia, the name pakora comes from the Sanskrit word, which means to bake in translation and also small pieces or bake the small pieces. In different regions of India, this food is known by slightly different names, all of which refer to a dish made in a similar style. Pakora filling is mixed with spices, chickpea flour gram, water is added and mixed to the dough and baked in medium heat until golden brown. I made a mixture of green peppers, red chilies, carrots, onions, and fresh coriander leaves. I did the track in a simplified way. I bought Greek-style yogurt in the post, chopped mint, coriander and seasoned it.

Preparation time: 15 min preparation, 15 min baking
Level: easy
Quantity: serves for two or four

Ingredients:
One green pepper cut into slices and sliced
One small onion sliced
One red chili, seeds removed and sliced
A handful of coriander leaves and a stalk chopped
2 medium carrots coarsely grated
For seasoning sea salt
1.5 teaspoons of a mixture of 0.5 teaspoons of ground cumin, 0.5 teaspoons of ground coriander seeds, 0.5 teaspoons of ground turmeric, and 5 cups of ground green cardamom copper.
I put all the spices into the mixture ground, but there are recipes where the spices are added without grinding.
6 heaping tablespoons chickpea flour and 100 ml of water
500 ml cooking oil

Preparation:
1. Slice peppers and onions, chop coriander and chili, grate carrots
2. Add salt and spices and chickpea flour into water and mix well. The dough around the vegetables remains semi-liquid, not dense. A lighter dough makes the pakora tender and tasty
3. Heat the cooking oil in the pot. Do not use very hot oil.
4. Put a medium tablespoonful of the pakora into the oil, fry until golden brown, and place on a paper towel to remove the oil.
Serve pakora with mango chutney or raita or some other dipping sauce. I served it with a fresh strip, for which I mixed thicker yogurt and a small handful of chopped mint leaves, ¼ chopped green chili, salt, 0.25 teaspoon ground cumin, 0.25 teaspoon ground coriander
Ready !!

Stuffed pork tenderloin roll

Stuffed pork tenderloin roll

, , , , , , , , 0

A recipe that originates from the northern regions of Italy. It is made in many ways in Italy, and the fillings are often very different according to cook preferences. I prepared this food in two ways, as a simple roll and as a roll wrapped in bacon. It takes some care to prepare this food, but the result is delicious and suitable for both, daily dinner or serving to guests.

Preparation time: 30 min preparation, 1 h baking
Level: average
Serves: four to six

Ingredients:
Two medium pork tenderloins, slightly cut at the thin ends, so that the width of the piece of meat is as even as possible
150 g of shredded cheddar cheese or parmesan
A few handfuls of fresh spinach leaves or about 150 g of frozen spinach
1 red pepper cut into strips
1 small onion chopped very finely
2 cloves of garlic, finely chopped
A handful of chopped basil leaves
Sea seasoning and black pepper for seasoning
1 teaspoon dried Italian herbs, eg. a simple pizza seasoning mixture
If desired, other vegetables can be used as a filling
About 350 g of thin bacon

Preparation:
1. Cut the thinner ends of the fillet and make a deep incision along with the piece of fillet, but not one that cuts the meat in half.
2. Place a piece of meat on a cutting board covered with plastic wrap and process it with a meat hammer to get an even wide piece. Ideally, the width of the piece of meat should be 20-25 cm.
3. Season the meat with salt and pepper and herbs.
4. Finely chop the peppers, garlic, and onion, chop the basil and grate the cheese
5. Spread the filling evenly on the piece of meat and roll it tightly. Turn open ends of the meat lightly into the meat while rolling. You don’t have to close the roll very hard, even if some of the cheese melts, it and the broth form a delicious sauce that can be used for food by adding a little cream.
6. Lift one roll into the baking tin, place the open edge of the meat under the roll. Wrap slices of bacon around the second roll. If you wish, you can fasten the roll with wood sticks or use meat strings, but the rolls also stay together just as it is nice.
7. Bake for 1 hour in the oven at 200 degrees C.
8. After baking, place the rolls on the cutting board and let the nose rest for about 10 minutes, at the same time pour the cheese broth through a fine sieve, add the cream and, if desired, 0.5 teaspoons of starch dissolved in water and let the sauce boil for a while. Starch thickens the sauce.
9. Cut the rolls into slices a few cm wide. Once the rolls have cooled, they can also be cut into thinner slices.
10. Serve with a fresh salad, for example. Spinach leaves, sliced paprika, a little oil, balsamic, salt, and pepper.
Ready !!

Long-roast pork belly

Long-roast pork belly

, , , , , , , 0

Pork belly is a popular food among many nations of the world, used from sliced bacon to various pickled Asian dishes. One of my best ways to cook pork belly is to roast it whole in the oven for a long time at low temperatures. The secret to making an ideal pork side is that it must be baked at two different temperatures, first at a maximum oven temperature of 40 to 60 minutes and then at 140 to 150 degrees C for about 3 hours. When baking, leave the rind side up. At high temperatures, the rind browns and becomes crispy, not tough, and then, when cooked at low temperatures for a long time, the meat becomes soft and tasty. Since this food is just in the oven most of the time, it is not a big hassle. Worth to do.

Preparation time: 4.5 hours
Level: easy
Quantity: for four or six

Ingredients:
One 1.5 kg piece of fresh pork
For seasoning black pepper, coriander, 2-3 leaves bay leaf, paprika powder, fennel seeds, sea salt
To prepare the garnish, 5 medium carrots, cut into suitable pieces and halved, 2 medium onions cut into sectors, 1 red pepper slice, 8 medium garlic cloves

Preparation:
1. Use a sharp knife to cut cracks about 1 cm deep into the rind
2. Mix the ground spices and crush the laurel or finely grind the spices altogether. Add sea salt and season the meat on all sides with the seasoning mixture. Try to season so that the spice also gets into the cracks in the skin
3. Place the meat in the baking tin rind side upwards and brown in the oven at maximum temperature for 40-60 minutes until the rind is brown and crispy
4. Remove the meat from the oven, pour off most of the melted fat. Use it, for example, in the preparation of Christmas cabbage.
5. Cut the appropriate pieces of vegetables, pour into an oven mold, season lightly with salt, and place a piece of meat on top of the vegetables.
6. Bake at 140 degrees for 3 hours. During this time, the meat will become wonderfully brown, tender and the rind has retained its crispiness.
7. Serve with vegetables cooked under the meat and raw salad or sprouts
Ready !!

Peperonata

Peperonata

, , , , , 0

Not so commonly known Italian food that is surprisingly delicious and doesn’t take much time to make and is very easy. Suitable for eating both hot and cold, mostly as an appetizer or as an addition to the main food. As the name of the food suggests, its main ingredient is sweet peppers.
Many successes in trying this food.

Preparation time: 30-45 min
Level: easy
Serves: four

Ingredients:
3-4 larger bell peppers or different colored bell peppers so that the food is also colorful
500 g of fresh tomatoes or one 400 g jar of chopped tomatoes
1 larger onion, finely chopped
2 garlic cloves finely chopped
If desired, a spoonful of capers, black olives
Chopped parsley, black pepper, and salt for seasoning as desired.

Preparation:
1. Cut the bell peppers into strips, chop the onion and garlic finely
2. Fry lightly for about a minute onions and garlic, add peppers and tomatoes, season
3. Add capers and olives if desired
4. Simmer until the peppers are soft
Serve with fish, vegetables, or meat or use to cover bruschettas
Ready !!

Greek (Horiatiki) salad

Greek (Horiatiki) salad

, , , , , , , , 1

A simple salad that began to spread in the 1960s and eventually became known as the Greek salad. Indeed, this salad fits a sunny Greek summer with all its components. In 1995, when I was at the summer school of molecular biology on the island of Speces, this salad was served as a side course for all three meals. Our group even wanted to design a T-shirt with the slogan: “I love Greek salad, but only in Greece”. In any case, I like this salad and I have done it over the years using the same principle as the chefs of the course did in Greece.

Greek salad is a combination of fresh tomatoes, cucumbers, onions, and green peppers, to which black olives are added, seasoned with salt and pepper, and a piece of feta cheese is placed over all the components, shaken over the dried red and generously added the olive oil.

If the weather in Estonia gets warm, this salad suits well as a side dish for garden dinners.

Preparation time: 15-20 minutes
Level: very easy
Serves: for four

Ingredients:
200 g cherry tomatoes or just a good ripe tomato
Half a long cucumber, partly peeled in stripes
1 green pepper, sliced
1 medium red onion thinly sliced
A handful of black olives
A decent slice of feta cheese
Salt and freshly ground black pepper for seasoning
Shake over dried Oregano
A couple or three tablespoons of extra virgin olive oil

Preparation:
1. Cut the tomatoes into pieces that suit to you
2. Peel a cucumber. I peeled the cucumber into a “stripe.” Part of the peel remained on the cucumber
3. Cut the peppers into sectors and slice
4. Cut the red onion in half and slice firmly
5. Mix the components on a plate
6. Add a handful of black olives, season with salt and pepper
7. Cut a good piece of feta cheese and place on the salad mixture
8. Pour over the delicious olive oil
9. Shake on fresh oregano
Serve immediately.
Ready !!

only ragazze
sessohub.net

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