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Recipes from Emma chicken breast and lettuce
emointhekitchen I am very happy to share the secrets of cooking daughter Emma’s recipes.💗 It’s easy, so try it… You will need: 2 pieces chicken breast 1 iceberg lettuce sunflower seeds 2 garlic 1 vegetarian cream 2 potato 1 red chilli Procedure: We fry the chicken breast and slice it into bite-sized pieces. Cut the potatoes. Heat the oils in a large pan over medium-high heat. Add the potatoes and season with salt and pepper. Cook until potatoes are golden and crisp, 5 minutes. Turn the potatoes and cook until golden brown on the other sides, for another 5 minutes. Meanwhile, prepare a creamy vegetarian dressing by blending together lemon…
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Old Beijing fried noodles
emointhekitchen Zhajiangmian originated in Shandong, China and is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguably Beijing zhajiangmian (北京炸醬麵), which is recognized as one of the Ten Great Noodles of China (中國十大麵條). The name “zhajiangmian” translates to “fried sauce noodles” in English and is often referred to simply as “Beijing noodles.” Umami (MSG) In addition to the unique taste of the dish, there is an interesting ingredient that has been used to enhance flavours for over a century. This ingredient, monosodium glutamate (MSG), was discovered in 1909 and is known for providing the ‘umami‘ (うま味)…
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İmam bayıldı
emointhekitchen Oh my goodness, have you ever heard of “İmam Bayıldı”?And the best part? It’s super easy to make! İmam bayıldı (“the imam fainted”) is a dish in Ottoman cuisine consisting of whole aubergines stuffed with onions, garlic and tomatoes and stewed in olive oil. Aubergines were introduced into Turkish cuisine during the Seljuk period by the Arabs and became one of the most beloved vegetables of Ottoman cuisine within a few years. The first recipe for the olive oil-based dish was published in “Melceü’t Tabbahin” by Mehmet Kamil in 1844. Unsurprisingly, the meatless dish became popular throughout the region and even reached Greece. The name is said to come…
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Grilling variations of pork stuffed with leeks with summer bulgur in paprika+ zucchini dip with garlic, grilled tomato
emointhekitchen The summer season is a time of plenty, beauty and joy. Yang reaches its maximum. Naturally, we spend most of our time outside. We should pay attention to what is happening around us, to be more interested in our loved ones and friends. Preparing together and sitting in the open air at a table full of colourful tempting dishes will relax the atmosphere, relieve the heart and the reward will be an uplifted soul and joy spilt all over our bodies. Barbecue is part of summer, but in order to enjoy it in good health, it is important to choose from quality types of meat and fish, for which…
