Delicious Sarmi

Delicious stuffed cabbage called "sarmi" is easy for preparation. The recipe serves 8-10. The time for its preparation is an hour and a half.

Ingredients:

800 gr minced meat

120 ml oil

1 onion

250 gr rice

800 gr cabbage leaves

4 middle-sized tomatoes

Black pepper powder

Chopped parsley

3 eggs

3 table spoons flour

250 gr yoghurt

Salt to taste

Method of preparation:

First of all you have to cook the cabbage leaves. So, place them in a pot, then salt them and add water which will cover the cabbage. Boil for about 15 minutes. What can you do while cooking the leaves? Meanwhile you can prepare the mixture for filling the cabbage leaves. Chop the onion finely and stew it into some oil. Add the rice and the black pepper powder. Fry for 5 minutes. Wash and peel the tomatoes. Cut them into small pieces and add to the rice and onion. Pour some warm water and cook for 15 minutes. Then add the minced meat and cook for ten minutes. Add the chopped parsley, salt to taste and some more black pepper powder. The leaves of cabbage should be cooled and you can start filling them. Make small roll with each leaf of cabbage. The next thing you have to do is to place the cabbage rolls ”sarmi” in a pot and to pour the following mixture onto them: the beaten eggs mixed with the flour and the yoghurt, as well as the sauce from the cabbage leaves. After 5 minutes your dish is ready. Sprinkle some parsley onto the dish. Serve the dish until it is warm. Enjoy it!

source http://www.bukisa.com/articles/133782_delicious-sarmi#ixzz3h5lE5vvB 

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Cold Soup For Hot Days

Cold soups for hot summer days (Part 2)

These soups are a little bit non standard but  I hope that people will enjoy preparing and eating them!

1. Cold soup from peppers and tomatoes:

The recipe serves 4. This recipe is easy for preparation. The time for preparing it is 20 minutes.

Ingredients:

4 red baked peppers

6 tomatoes

800 ml milk

Salt to taste

Black pepper powder

Method of preparation:

First peel and smash the baked red peppers. Then wash and peel the tomatoes. Grate them and mix tomatoes, peppers and the milk into a big bowl. Add salt to taste and sprinkle some black pepper powder. Enjoy the soup with fried slices of bread!

2. Cold soup from avocado

The preparation time for the soup is 15 minutes. The recipe serves 2.

Ingredients:

2 middle sized cucumbers

2 cups of milk (each cup could contain 200 ml milk)

2 tea spoons lemon juice

2 ripen avocados

Salt to taste

Method of preparation:

Wash and peel the cucumbers. Then you have to chop them finely and place them into a big bowl. Mix the cucumbers and the lemon juice. Add the milk and stir well. Then you have to salt to taste the soup. Finely chop the avocados and add them to the soup. Stir again. Then salt to taste and your soup is ready. Enjoy this delicious soup!

source http://www.bukisa.com/articles/134335_cold-soups-for-hot-summer-days-part-2#ixzz3h5XiJTI9 

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12 Great Reasons to Plug In Your Slow Cooker This Summer

Quick, what comes to mind when we say “slow cooker”? Soup? Braised short ribs? True, cold weather is the perfect time to let something comforting simmer away in the crock pot, but so is warm weather. Summer, arguably, is even more appropriate for slow cooking than winter, since in summer, you want to be able to plug in an appliance and get the heck out of the kitchen. Here, to keep you cool and well fed all summer long, are 12 recipes. 

1. Easy Slow Cooker BBQ Beef Brisket

Brisket's need for long, slow cooking perfectly suits the crockpot, just like this recipe perfectly suits summer's need for delicious, fall-apart BBQ sandwiches. Get our Easy Slow Cooker BBQ Beef Brisket recipe.

2. Slow Cooker Chicken Adobo

Filipino adobo is a perfect summer party dish. Set it out in a big platter to let guests help themselves—it’s equally good hot, warm, or even cold. This recipe is so easy—the crockpot does all the work, while you go do something else. Get our Slow Cooker Chicken Adobo recipe.

3. Slow Cooker Pulled Pork

Rub the pork shoulder with dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions in the crock pot. When you come back six to ten hours later, you’ll have juicy pork you can shred and serve in a sandwich with your favorite BBQ sauce. Get our Easy Slow Cooker Pulled Pork recipe.

4. Slow Cooker Pulled Pork Enchiladas

Pork, dried chiles, and tomatoes slowly turn luscious over as many as 10 hours in the slow cooker, then get turned into a memorable filling, rolled into sauce-dipped tortillas and baked under a blanket of cheese. Serve these at a chill backyard party. Get our Slow Cooker Pulled Pork Enchiladas recipe.

5. Slow Cooker Chipotle Chili

Your chili game should be strong this summer—make a whole delicious crock of this chicken and smoked-chile recipe, then set it out on the warm setting for your guests to help themselves, after an afternoon of swimming. Get our Slow Cooker Chipotle Chili recipe.

6. Slow Cooker Bourbon Ribs

For these easy, tasty ribs, you make a bacon-bourbon barbecue sauce for marinating and simmering the ribs. After 4 or 5 hours, when the ribs are tender, you brush them with more sauce and give them a quick turn in the broiler. Get our Slow Cooker Bourbon Ribs recipe.

7. Slow Cooker Asian-Style Chicken Thighs

The versatile combo of soy sauce, fresh ginger, orange zest, brown sugar, star anise, cinnamon, and sherry forms both a cooking and flavoring medium for chicken thighs on the bone in this super-easy recipe. Get our Slow Cooker Asian-Style Chicken Thighs recipe.

8. Slow Cooker Chicken with Olives and Fennel

The Provençal combination of olives and fennel is ideal for summer. Here, it flavors moist, slow-cooked chicken thighs. Open a bottle of rosé, slice some good bread, and tossa salad: a nearly effortless dinner is done. Get our Slow Cooker Chicken with Olives and Fennel recipe.

9. Easy Slow Cooker Baked Beans

We figure if the original Boston settlers had had crockpots (instead of analog bean pots and wood-burning ovens) they would have made baked beans this way. Combine the ingredients and let them simmer for 6 hours. Get our Easy Slow Cooker Baked Beans recipe.

10. Slow Cooker Cheesy Sausage Breakfast Casserole

Chill the rosé, a six-pack of Franziskaner, or maybe even a cucumber salad. This is a perfect base for a lazy summer day lounging at home. Depending on when you want to eat, you could start cooking right before going to bed, or prep and refrigerate the ingredients the night before, then pour the mixture into the crockpot in the morning. Get our Slow Cooker Cheesy Sausage Breakfast Casserole recipe.

11. Slow Cooker Party Mix

Poolside snacking table, cooler full of beverages, and a bowl of this crunchy, salty, slightly spicy, and reviving munch. Everybody wash your hands before returning to the pool, now. Get our Slow Cooker Party Mix recipe.

12. Slow Cooker Chocolate Cake

Even making a cake should be a breeze in summer. This may be the ultimate dump cake—you actually cook the cake right in the mixing bowl. Get our Slow Cooker Chocolate Cake recipe.

I wish to recorgnize the management of www.chow,com for allowing me to use there content. Thank you I appreciate. 

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Nutritional Benefits You Enjoy For Eating Snails

Nutritional Benefits You Enjoy For Eating Snails

Snails are quite nutritious as long as you resist the butter sauce that often accompanies them.

Snails are surprisingly nutritious, as long as you don't eat all the butter often slathered over and around them. Like any animal meat, snails which sound much more edible when referred to by their French name of escargot provide a hefty dose of protein, little carbohydrate and some fat. Snails also serve as an excellent source of iron and other essential minerals, such as potassium and phosphorus.

Calories and Protein

A 100-gram serving of snails about 3.5 ounces provides 90 calories. Most of the calories in a dish of snails come from protein. A serving of snails packs a protein punch that, while not quite equal to beef or chicken, compares favorably with seafood. A 100-gram serving adds 16.5 grams of protein to your diet, compared to 30 grams in a serving of white-meat chicken and 25 grams in a serving of dark-meat chicken. A 100-gram serving of catfish provides 19 grams of protein. Studies found that snails provided an excellent and inexpensive source of protein and iron for children and young mothers.

Carbohydrates

If you're following a low-carbohydrate diet, both snails and their most frequent accompaniment melted butter fit well into your diet as a snack, an appetizer or a meal. A serving of snails contains just 2 grams of carbohydrates, while the butter doesn't add a single carb.

Fat

Like other animal sources of food, snails do contain fat, although not very much. An entire serving contains just 1.4 grams of fat, with slightly more unsaturated than saturated fat. A serving of snails contains 50 grams of cholesterol; if you add the butter sauce, you will get extra dietary cholesterol and saturated fat. A tablespoon of butter contains 11 grams of fat and 31 grams of cholesterol.

Vitamins and Minerals

A 100-gram serving supplies 3.5 milligrams of iron; that's more iron than beef, which contains around 4 milligrams of iron in a 6-ounce serving. This equals nearly half of your daily 8 milligram iron requirement if you're male or a postmenopausal woman and about 20 percent of the 18 milligrams you need if you're a woman of childbearing age. A serving of snails contains about the same amount of potassium as beef, 382 milligrams, as well as 250 milligrams of magnesium, far more than beef, chicken, pork or fish, which provide about 30 milligrams of magnesium.

Preparation

Preparing snails properly is imperative if you don't want to get sick. Snail intestines can contain decayed material and toxins. You must purge their intestines for about 10 days if you're preparing them yourself. Feed the snails plain lettuce during this period. Give them only water two days before you plan to eat them, so they have time to discharge all their slime, If you're purchasing prepared snails, buy only from a trusted commercial source.

Thanks for your Time.

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Wachauer Marillenknödel

Try your hand at these traditional apricot dumplings, as made in the Lower Austrian Wachau Valley.

The mild climate and fertile soil of the Wachau Valley not only produce outstanding white wines; they are also perfect for fruit-growing. When the apricots are ripe, this Lower Austrian region becomes a dumpling paradise. The apricot dumpling, or Marillenknödel, is wholly emblematic of the Wachau region. And it is also a clear illustration of how theAustrian people are open to other cultures. For this delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian way of preparing food (the dumpling). And the EU – as you might come to expect – likewise plays an official role in this particular dish. The GI certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their kind.
 

Ingredients (makes approx. 10 dumplings):
300 g low-fat quark
200 g flour
Approx. 60 g butter, at room temperature
1 packet (8 g) vanilla sugar
1 egg
A pinch of salt
Approx. 10 small apricots
Approx. 10 sugar cubes

For the garnish:
Approx. 100 g breadcrumbs
Approx. 100 g butter
Cinnamon powder
Icing sugar

How to make them:

1. Mix the softened butter with the vanilla sugar and a small pinch of salt until creamed through. Stir in the egg with the quark and flour and work into a malleable dough. Form into a ball, wrap in film and leave in a cool place to rest for approx. 30 minutes.

2. Remove the stones from the apricots and place a sugar cube in their place.

3. On a floured work surface shape the dough into a roll of approx. 5 cm thickness. Cut off slices and gently press these flat between the hands. Place the apricot into the dough, press the dough around it and seal well. Apply some flour to the hands, form dumplings and place on a similarly-floured board.

4. Bring a generous amount of slightly-salted water to the boil in a large saucepan. Turn down the heat, place the apricot dumplings in the water and allow to simmer gently for 10–13 minutes. Stir carefully from time to time to prevent the dumplings from sticking to one another.

5. For the garnish, melt the butter in a pan. Add the breadcrumbs, flavour with cinnamon and fry until golden yellow in colour. Towards the end, add a generous quantity of sugar. Carefully remove the cooked dumplings and roll in the prepared sugared breadcrumbs. Arrange and dust with icing sugar.

To ensure that the dumplings do not fall apart, it is advisable to cook a test dumpling before filling with the fruit. If necessary, adjust the dough mix by adding more flour if too soft, or by adding butter if too firm.

Cooking time: 10–13 minutes

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