Easy Mediterranean Recipes I Grew Up With скачать в хорошем качестве

Easy Mediterranean Recipes I Grew Up With

Today I'm bringing you four easy Mediterranean recipes I grew up with - straight from my childhood kitchen (with a little help from grown-up me, and a splash of olive oil). There are the kind of meals that remind me of sunny afternoons, my grandma's cooking, and being very excited about bread. 🥖🍲 Everything is simple, healthy-ish, and delicious - and cooked right here in my slightly-too-orange kitchen in Spain. 🍅 So if you like food, cozy vibes, and a little bit of harmless kitchen chaos... you're in the right place. Welcome to Beeyorin 🐝☀️ - where the stove is warm and the vibes are sillier than they should be. 🍋 ✨️Recipes and Chapters below!! ⬇️ Recipes: Meat and rice stew Ingredients for 6 people: · 1/4 beef meat · 6 tablespoons of rice · 1 onion · 3 egg yolks · 1 tablespoon paprika · flour · parsley · vinegar · olive oil · salt How to do: Peel and chop the onion. Finely chop the parsley. Cut the meat into small pieces. In a casserole with boiling oil, brown the meat for a few minutes, remove it and keep it aside. In the remaining oil, fry the onion over low heat until transparent. Put the meat back in the pot, sprinkle it with a spoonful of flour, mix it, remove the pot from the heat and add the ground paprika. Sprinkle the meat with 1/4 liter of water, sprinkle with salt and leave on a normal heat for fifteen minutes. Add the rice, mix it with the meat and leave it on the fire for fifteen minutes more. Meanwhile, beat in a cup the three egg yolks with a spoonful of vinegar and half a ladleful of soup stock. Pour the previous mixture into the casserole, mix for a few seconds, cover with the chopped parsley and serve hot. Stuffed zucchini Ingredients for 4 people: · 4 zucchini · 1 onion · 3 tablespoons tomato puree · 1 tablespoon olive oil · 2 tablespoons rice · 50 g butter · 1 sprig parsley · 300 g minced lamb · 2 eggs · 1 lemon · black pepper · salt How to make: Cut the zucchini in half and lengthwise and remove the flesh; set aside. Peel and finely chop the onion; separate the yolks from the eggs; squeeze the lemon. Melt half of the butter in a frying pan and fry the onion. Mix the meat, onion, parsley, zucchini pulp and uncooked rice in a bowl and season with salt and pepper. Stuff the zucchini with this mixture and place them in a buttered dish with the remaining butter. Pour over the tomato puree diluted in a little hot water and place the dish in a moderate oven for 40 minutes. While they are cooking, soak the zucchini with their own juice. When they are golden brown, take them out of the oven, put them in another dish and keep them warm. Mix the yolks with the lemon juice and the zucchini sauce and serve. Chicken with potatoes and mushrooms Ingredients for 6/8 persons: · 2 chickens · 250 g mushrooms · 3 large potatoes · 6 cloves of garlic · parsley · olive oil · pepper · salt How to make: Clean and chop the chickens. Peel the potatoes and cut them as for an omelette (Spanish potato omelette). Wash the mushrooms and fillet them. Heat a cup of oil in a casserole. When smoking, add the chickens, garlic, potatoes and mushrooms and sauté everything together over low heat so that the chickens are well done inside. Once browned, season with salt and pepper; sauté for a few more minutes to season. Put everything in a dish and serve sprinkled with chopped parsley. Beef in its gravy Ingredients for 4 persons: · 800 g beef tenderloin, in one piece · 1 onion · 1 carrot · 1/2 kg of potatoes · 2 cloves of garlic · 30 g of butter · 1/2 dl of milk · flour · 2 dl of dry white wine · olive oil · salt · pepper How to make: Season the tenderloin with salt and pepper and flour. In a saucepan, heat the oil and brown the sirloin over high heat. Keep until browning everything evenly forming a crust. Next, pour the wine and add the chopped onion, the peeled and sliced carrot and the sliced garlic cloves. Let it cook over moderate heat. Halfway through cooking, add a little hot water and let it finish cooking slowly. When it is ready, remove and let it cool down. Pass the sauce through a strainer and pour it over the meat. Meanwhile, boil the potatoes in water and salt until they are soft. Immediately pass through a potato masher and mix with the butter and a little milk. Work the puree a little so that it is fine and smooth. Arrange in a serving bowl. Reheat the meat in the sauce and serve with the mashed potatoes in separate bowls. Chapters: 0:00 - Intro 0:27 - Saturday morning 6:52 - Meat and rice stew 14:07 - Stuffed zucchini 19:10 - Sunday morning 23:45 - Chicken with potatoes and mushrooms 27:01 - Beef in its gravy