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Greek style liver with lemon and oregano

Greek style liver with lemon and oregano



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Put the livers in cold water for 20 minutes. After this time, clean them of skins or other impurities, pass them under a stream of water and let them drain in a sieve.

Put flour on a plate, roll the well drained livers through the flour.

Heat the oil in a pan, release the liver. Roast them on the right heat, on all sides, for 7-8 minutes. Turn the heat to low, sprinkle with salt, pepper, oregano, mashed and cleaned garlic. Stir, leave for about 2 minutes to take the flavor of the spices. Add a teaspoon of grated lemon peel and lemon juice. Stir again and pour the cognac.

Allow the alcohol to evaporate, catch a slight crust on the liver and remove the pan from the heat.

Sprinkle chopped green parsley on top and serve.

Enjoy your meal!


Greek style chicken pasta

It is not for nothing that it is said that everything that is good and tasty makes you fat! And when it comes to pasta, who doesn't.

Pasta with pesto sauce and shrimp

When you want to cook something more sophisticated, but still quick to prepare, try pasta with sauce.

Pasta with asparagus, eggs and parmesan

Pasta always gets us out of trouble when we don't feel like cooking, but we still have to prepare.

Pasta with chicken, mushrooms and avocado

Did you know that you can add avocado to pasta? Avocado is not an ingredient you can.

Ingredient:

450 g pasta, negatite
1 tablespoon olive oil
2 cloves garlic, chopped
100 g chopped red onions
450 g chicken breast, without skin and without bone, cut into small pieces
1 can (220 g) marinated, strained and cut artichokes
1 large, crushed tomato
100 g feta cheese, crushed
3 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
2 teaspoons dried oregano
Salt and pepper, depending on taste preference
2 lemons, sliced, for decoration

Method of preparation:

1. Put water and salt in a large pot and let it boil, then add the pasta and let it boil for 8-10 minutes, drain the water.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Then add the chicken pieces and leave on the fire for about 5-6 minutes or until the chicken is no longer pink.
3. Reduce heat to medium-low and add artichokes, tomatoes, feta cheese, parsley, lemon juice, oregano and cooked pasta. Leave on the fire, stirring constantly, for another 2-3 minutes.
4. Take the pan off the heat, season with salt and pepper and decorate with lemon slices.

Nutritional information:

This recipe is for 6 servings. One serving contains: 438 calories, 11.4 g fat, 110m g cholesterol, 460 mg sodium, 56.9 g carbohydrates, 8 g fiber and 31.3 g protein.


What are the benefits of lentils

Lentil soup It is without a doubt one of the most satisfying and nutritious soups. Lentils contain generous amounts of protein, antioxidants, soluble and insoluble fiber.

Due to the fact that it is low in saturated fat and sodium, but rich in potassium, magnesium, fiber, folic acid and polyphenols, lentils protect the cardiovascular system.

Contains a type of starch that digests slowly. Due to the slow absorption of carbohydrates, lentils prevent blood sugar levels from rising.

Moreover, lentils are a good source of prebiotics, substances that nourish the intestinal flora and protect the digestive tract.

Animal studies have shown that lentils help lower blood pressure and blood glucose.

In animal research, this legume has improved cholesterol in patients with diabetes and provided protection for women against breast cancer.


10 salad dressings that you can make in less than 5 minutes

They are so simple that you can't even call them recipes. In principle, these dressing ideas are based on three parts: a vinegar, some fat (such as olive oil) and some spices for flavor.

Chef Jerry Pellegrino, who owns the Pompeian olive oil and vinegar company, revealed to Woman's Health Magazine the simplest dressing ideas. From recipes with Greek, Italian, Asian or French specifics, all are prepared very easily: mix all the ingredients at once, with the mention that the olive oil is put only at the end and is slowly incorporated into the dressing.

Greek Dressing: 2 teaspoons red wine vinegar infused with a little jalapeno hot pepper, 2 tablespoons extra virgin olive oil, 1/2 teaspoon lemon juice, garlic powder, fresh oregano, salt and pepper.

Raspberry vinaigrette: 2 teaspoons of balsamic vinegar with some raspberries, 2 tablespoons extra virgin olive oil, 1/2 teaspoon Dijon mustard, a little garlic powder, salt and pepper.

Dressing on the farm: 1 teaspoon red wine vinegar, 1 tablespoon sour cream or Greek yogurt, 3 tablespoons mayonnaise, 1/4 teaspoon Worcestershire sauce, a few finely chopped chives leaves, garlic powder, onion powder, salt and pepper.

Dressing blue cheese: 1 teaspoon red wine vinegar, 1 tablespoon sour cream or Greek yogurt, 4 tablespoons mayonnaise, 1/4 teaspoon Worcesteshire sauce, 1/4 teaspoon Dijon mustard, 2 tablespoons chopped blue cheese, a little powder of salt, salt and pepper.

Dressing italian: 2 teaspoons red wine vinegar, 2 tablespoons extra virgin olive oil, 1 tablespoon freshly chopped parsley, garlic powder, fresh, chopped oregano, chopped basil, salt and pepper.

Dressing with honey and mustard: 2 teaspoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 teaspoons honey and a little spicy sauce (optional).

Asian dressing: 2 teaspoons balsamic vinegar with a little honey, 2 tablespoons extra virgin olive oil, a little soy sauce, fresh, chopped ginger, fried sesame seeds.

Dressing with poppy seeds: 2 teaspoons red wine vinegar with hot pepper infusion, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon poppy seeds, a little garlic powder.

French dressing: 2 teaspoons red wine vinegar, 2 teaspoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon ketchup, 1 teaspoon brown sugar, a little Worcestershire sauce, a little paprika.

Dressing Caesar: 2 teaspoons balsamic vinegar with a little honey, 2 tablespoons extra virgin olive oil, 2 tablespoons parmesan, a little Worcestershire sauce, garlic powder, salt and pepper.

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Who is Jamie Oliver?

Jamie Oliver first appeared on television in a documentary about River Cafe. He was noticed by a major television company and invited to star in the first series of "Naked Chef". After the huge success of the show, Jamie became one of the most famous chefs in England and the most beloved in the world.

In parallel with the TV show, which later became known as "Oliver's Twist", Jamie wrote several books: "The Naked Chef", "The Naked Chef Takes Off", "Happy Days" and "Jamie's Kitchen". He also wrote "At the Table with Jamie" and "With Jamie in Italy."


Greek style liver with lemon and oregano - Recipes


Greek soup with egg and lemon

I already told you what it's like to cook when you have children, you cook according to them. This is the perfect recipe, especially for winter. It also has eggs protein, vitamin C from lemon, carbohydrates from rice and is a hot soup for these cold days.

Ingredient:
5 cups chicken / vegetable soup
1/2 cup long grain rice
1 carrot
1 celery stalk
2 eggs
1 teaspoon lemon peel, grated
3 tablespoons lemon juice, freshly squeezed

Recipe Preparation Greek soup with egg and lemon

Boil the soup with the rice and the vegetables cut on the robot or on a grater. Boil for 20 minutes.
Separately, beat the eggs in a bowl. Take out a soup polish and pour it over the beaten eggs. Mix.
Add the egg to the soup and keep it on the heat for a while, but DON'T BOIL!
Add the peel and lemon juice, salt and pepper.


Greek soup with egg and lemon

I already told you what it's like to cook when you have children, you cook according to them. This is the perfect recipe, especially for winter. It also has eggs protein, vitamin C from lemon, carbohydrates from rice and is a hot soup for these cold days.

Ingredient:
5 cups chicken / vegetable soup
1/2 cup long grain rice
1 carrot
1 celery stalk
2 eggs
1 teaspoon lemon peel, grated
3 tablespoons lemon juice, freshly squeezed

Recipe Preparation Greek soup with egg and lemon

Boil the soup with the rice and the vegetables cut on the robot or on a grater. Boil for 20 minutes.
Separately, beat the eggs in a bowl. Take out a soup polish and pour it over the beaten eggs. Mix.
Add the egg to the soup and keep it on the heat for a while, but DON'T BOIL!
Add the peel and lemon juice, salt and pepper.


Video: Greek Chicken Livers in Lemon and Oregano Sauce - Συκωτάκια Κοτόπουλου λεμονάτα