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Vegetables in aspic

Vegetables in aspic


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-I washed all the vegetables

-I peeled the carrots and cut them into 3-5mm thick slices

-I sliced ​​the zucchini without peeling it (don't worry, the peel is tender and tasty!), and it won't crush when cooked.

-I cleaned the pepper and seeds on the back and seeds that I cut lengthwise into thin slices of 1 / 2cm

-I cut cubes of 2cm slice of celery; celery slices can be thicker or thinner, depending on taste

-In a 3 liter pot I put half the water with a little salt (according to taste), bay leaves, peppercorns and when it started to boil I poured the carrot, onion and celery into the pot; after 10 minutes of cooking I added the zucchini and after another 10 minutes of cooking I filled it with bell pepper

-Separately I boiled the frozen peas in a little salt water


-after washing the eggs I boiled them for about 10 minutes (to be hard)

-in a heat-resistant bowl I placed the boiled and well drained peas (keep the pea soup for the aspic), the carrot slices, the zucchini well drained of water. If the vegetables are not well drained, you run the risk of the aspic not hardening well.

-after boiling the eggs, I washed them in a stream of cold water to easily peel them, peeled them, cut them into rounds and placed them in the bowl.


-I put on top, after boiling, the diced celery and slices of bell pepper and a few leaves of parsley or celery

-I cleaned the garlic, crushed it as for the mujdei and turned it over in the soup in which the vegetables and peas were boiled; (I let the soup cool before putting the garlic - it should be very little hot) and I left it for about 20 minutes

-separately, dissolve the gelatin according to the instructions and mix it with the cooled soup, then strain it through a very thick sieve

-I overturned the resulting soup over the vegetables, taking care not to disturb them

-I waited for it to cool completely and I placed the tray in the fridge waiting with emotion if it hardened as I like it (to cut the asp with the knife)

The next morning I tried the asp: it turned out great!

Try! Deserve!


Method of preparation

Smoked ciolan meatballs

Clean the ciolan well (if necessary, lightly grind it on the stove) and shave it with a knife, wash it

Chicken liver

Boil the pipettes, hearts and livers, washed and cleaned well, with a little salt.


Mackerel with vegetables in aspic

Mackerel with vegetables in aspic from: mackerel, onion, carrots, celery, bay leaf, parsley root, salt, peppercorns, gelatin, lemon, vinegar, parsley, dill.

Ingredient:

  • 1.5 kg mackerel
  • 1 onion
  • 2 carrots
  • 1 celery
  • 1 bay leaf
  • 1 parsley root
  • salt
  • peppercorns
  • 30 g gelatin
  • 1-2 lemons
  • 1-2 tablespoons of vinegar
  • 1 bunch parsley
  • 1 link dill

Method of preparation:

Peel a squash, grate it and boil it in salted water, bay leaf and peppercorns to taste. When the vegetables are cooked, set them aside to cool.

In the remaining soup, pour the lemon juice and vinegar and cook the fish for 10 minutes, then carefully remove it and remove the bones. Strain the fear and put it aside.

Put the gelatin soaked in a cup of cold fish soup, then pour it into the rest of the fish juice and stir to melt.

Place the chopped vegetables, chopped fish, dill and parsley in a form. Pour the aspic and refrigerate until the next day. Serve with lemon slices.


Vegetables in aspic - Recipes


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Beef, 1.5 kg

FRISKIES Mini Menu with Chicken and Vegetables, 1.5 kg

Friskies VitaFit ™ wet food sachets contain all the nutrients your dog needs and come in a variety of tastes to suit all taste preferences.

To the junior under 1 year old you can give Friskies VitaFit ™ with Chickens and Carrots Junior, at 100g or 4x100g. For adult dogs over 1 year, you can choose Friskies VitaFit ™ with Beef and Potatoes at 100 g, Friskies VitaFit ™ with Chicken and Carrots at 100 g or Friskies VitaFit ™ with Beef and Potatoes, Chicken and Carrots, Lamb and Green Beans, 4 x 100g.

FRISKIES Adult with Beef and Carrots in Aspic, 100 g

FRISKIES Adult with Chicken and Peas in Aspic, 100 g

FRISKIES Adult Multipack in Aspic, 4 x 100 g

FRISKIES Adult Multipack in Sauce, 4 x 100 g

FRISKIES Junior with Chickens and Carrots Multipack, 4x100 g

Junior FRISKIES with Chicken and Carrots in Aspic, 100 g

FRISKIES with Beef and Potatoes in Sauce, 100 g

FRISKIES with Chicken and Carrots in Sauce, 100 g

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Aspic - 13 recipes

Our selection of aspic recipes, both traditional (meatballs / cold cuts) and more special.

Aspiculum, known in Romania as piftie or colds, is prepared from meat, bones and cartilage, boiled for a long time in juice, which, after cooling, coagulates. Although it is traditionally prepared with meat, it can be put in aspic including fruits, vegetables or other ingredients.

The splinters are usually served on cold plates so that the gelatin does not melt before being consumed.


Aspic with Vegetables

Peas, carrots and soybeans are boiled in the same bowl with the two cloves of garlic and vegetables. First we put the carrot, then when it is half cooked we put the peas and the soy pieces that we leave for 10 minutes and take them out to cool.

Pea is squeezed and placed under a stream of cold water. The mushrooms are washed and boiled in salted water.
In the same bowl in which we boil the peas, cook the peppers for 3-4 minutes. I cut the soybean pieces into sticks. I cut the carrot into slices and mushrooms as well.

I chose a metal ring as the shape for the aspic. From the peppers I cut leaves that I placed on the bottom of the ring. On the sides I put slices of mushrooms.

I dissolved the veggie gel with water and put it in a bain-marie to dissolve well. For my taste I put a drop of vinegar and a little salt. I covered the bottom of the ring with peppers. I left it in the fridge for a few minutes to cool.


Searched words "frozen vegetables"

Saute chopped onion and bell pepper in oil for a few minutes, then add the other vegetables and the peeled and chopped potato.

By freezing the vegetables, we have the advantage of being able to prepare them in a shorter time, and by freezing they keep their vitamins unaltered.

Knead everything well on the counter until it becomes a dough, then spread it in a greased and lined tart tray. Over which the composition is placed.

Grate the Parmesan cheese and wash and finely chop the parsley. Peel an onion and cut it into small pieces. In a larger pot, add 30 ml of olive oil

Prepare a stew of wine, thyme, crushed garlic, chili, definite sheet and a little oil. In this bait the fish is kept clean and notched

Pumpkin can be called a vegetable-fruit that contains an important intake of vitamin C, potassium, a lot of cellulose and last but not least pectin

For freezing, ripe and hard tomatoes are chosen. Wash the tomatoes, cut them in half or quarters depending on the size and remove

The safest and best storage method is freezing. Congesting vegetables we have the advantage of being able to prepare them in a time

Wash the breast well, put it on, cut it into 4 slices, beat it with a hammer, keep it in milk with cold curry for half an hour. it

By freezing vegetables, we have the advantage that we can prepare them much faster and we have vegetables that remain unaltered all year round.

Peel and finely chop all the vegetables. My cheeks were frozen. In two tablespoons olive oil put carrots and leeks

The vegetables are cleaned, washed, cut as needed and boiled for 20-30 minutes in cold water with a little salt or can be steamed.

The pasta is prepared according to the instructions on the package. After boiling, drain, sprinkle with 2 tablespoons of olive oil and

I cut the pork tenderloin so that I get a thinner and whole strip. I beat the meat strip a bit on both sides and

1Prepare from flour mixed with margarine or soft butter, salt and beaten egg, a homogeneous dough that is wrapped in cellophane and

1. Boil 500 ml of water with a pinch of salt. At the first boil, pour the mixture of frozen vegetables and boil for 7 minutes after

We split the chicken breast and cut it into thin slices like slices. We prepare the vegetable mix. I used frozen vegetables at

By freezing vegetables, we have the advantage that we can prepare them much faster and we have vegetables that remain unaltered all year round.

By freezing vegetables, we have the advantage that we can prepare them much faster and we have vegetables that remain unaltered all year round.

By freezing the vegetables, we have the advantage of being able to prepare them in a shorter time, and by freezing they keep their vitamins unaltered.

Fry the meat with bacon, high salt and a little oil, add chopped onion and crushed garlic, put a lid on, after a few minutes. Add the carrot, pepper, bleach, chopped

Dissolve the yeast in warm water, add salt, oil and flour. Knead the dough and spread it in a pan greased with oil and lined

Wash the piece of chicken, then cut it into not very thin strands. From a mixture of olive oil, turmeric, salt, and ginger

Put the rice in the Crock Pot bowl, then mix the pre-cooked frozen vegetables for 10 seconds in boiling water with

Grease the Slow Cooker with a few drops of oil. Add thinly sliced ​​beef, beef soup, soy sauce, sugar, olive oil


Aspic with meat and vegetables in eggshells - a great appetizer!

Serve this appetizer at the holiday table and be sure to attract attention immediately!

INGREDIENT:

-375 ml of soup (250 ml + 125 ml for gelatin)

METHOD OF PREPARATION:

1.Add the gelatin in 125 ml of cold soup, stir and wait for it to swell.

2. Break the eggs. Gently tap the bulging part of the egg with the back of the spoon, then carefully make a hole large enough so that the yolk comes out of the egg and the ingredients enter easily. Wash the shells well, then dry them. Put the egg whites and yolks in a container, refrigerate them and use them when you need them.

3.Cut the chicken, carpaccio and ham into small cubes, and the surimi - slices.

4. Break 10 parsley leaves and 10 small dill strands.

5. Cut the lemon into thin slices.

6. Take 2 chopsticks or as you like and put in each eggshell a slice of lemon (stick it to the wall), parsley, dill, then the other ingredients: the meat in the middle, and the rest spread on the edges. Fill all the eggs without stuffing the ingredients.

7. Melt the gelatin in the microwave in 3 batches of 10 seconds, stirring after each. Then combine the gelatin with 250 ml of soup.

8. Pour the gelatin into shells and place them in an egg carton with the hole up, then refrigerate for about 4 hours.

9.After they harden, carefully peel them and place them on the serving platter.

Try to prepare this appetizer. It's a unique way to diversify the festive table!


How to prepare the best vegetable aspic

Peel the vegetables and wash them well. Cut the carrots and zucchini into slices and the celery into slices. If the slices seem too big, you can cut them in halves or even quarters. Cut the pepper into slices or cubes, according to your preferences.

In a large pot add a liter and a half of water, bay leaves and peppercorns. When the water boils, add the celery, carrots and onion. Season with salt to taste. Let them boil for 15 minutes, then remove the onion and add the zucchini. After another 10 minutes, add the peppers.

Boil the peas separately in salted water. Drain the vegetables, but do not throw the juice.

Peel the garlic and grind it. Add it to the hot vegetable soup. Let it sit in the soup for about 10 minutes.

Meanwhile, place the vegetables in the molds, depending on your preferences. Strain the vegetable soup through a very thick sieve or through a sieve in which you have previously put a piece of gauze. In this way the juice will be clear and the asp will have a pleasant appearance.

Separately, dissolve a sachet of gelatin, according to the instructions on the package, then mix it with strained soup. Pour the soup over the vegetables, being careful not to rise to the surface.


Video: Turkey in Aspic


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