Zokupheka umfazi wasendlini
Isobho ragu.
Izithako: I-700 g yengulube ethanjeni, amazambane ama-2, amazambane ama-4, ikhukhamba eli-1, u-100 g webhotela, 1 amalitha amanzi, usawoti, iqabunga le-bay, ukhilimu omuncu.
Inqubo Yokupheka: Epanini, kuncibilike ibhotela, uthele ingulube, gazinga ku-brown. I-anyanisi nquma kahle futhi gazinga ngokwahlukana, bese uguqukela engulubeni. Thela amanzi abilayo, engeza amazambane asikiwe ngama-cubes, usawoti, umpheki kuze kube yilapho amazambane eselungile. Beka izinongo ezikhethiwe ikhukhamba elisikiwe. Sifudumala, engeza ukhilimu omuncu nohlaza okhonjiwe. Khonza ngama-croutons esinkwa esimnyama.
Isobho-steag. .
Isitshulu semifino ngenyama "prostak"
Izithako: ama-7 ama-PC. Amazambane, i-1 ye-BANK Stew yenkomo, iklabishi elingu-1 kachan, izaqathe ezi-2, u-anyanisi ongu-1 TSP. Izingxube zamakhambi ezibabayo, 2 tbsp. Ketchup, 2 tbsp. Ukhilimu omuncu (noma imayonnaise), i-100 g ushizi oncibilikile, 50 g we-ginger, 1 grilic clove, isigaxa esingu-20 g, isixha se-1
Inqubo Yokupheka: Amazambane anqunywe ekhiyubhu enkulu, uthele amanzi ukuze ihlanganise amazambane, bese ibeka ukupheka. Chosha iklabishi, gazinga ekushiseni kancane kuze kube umbala wegolide, usawoti kanye nokushintshwa kwamazambane.
I-anyanisi igawulwe i-semir, i-carrot grate kanye nefry ngomnsalo kumafutha zemifino. Faka isitshulu kanye gazinga ngaphambi kokuhwamuka komswakama. Beka i-ketchup, ukhilimu omuncu (noma imayonesi), isitshulu imizuzu embalwa. Ukuhambisa i-roaster kumazambane ngeklabishi nangomhle kuze kube yilapho ulungela. Ekupheleni kokungezwa kwe-ginger egayiwe, i-clove echobozekile yegalikhi, izinongo, usawoti kanye nopelepele. Susa emlilweni, faka ushizi oncibilikisiwe, makube ngaphansi kwesivalo semizuzu engu-5. Ukuhlobisa ngemifino.
Isitshulu semifino ngenyama "prostac". .
Chef Recipes
I-Cold Cream-Soup "A La Ratatuus"
Izithako: 500 g of utamatisi, 100 g we-fennel Root, 100 g we-zucchini, 100 g yama-explant, ama-anyanisi ama-red bulgaria, 25 g u-basilica, 25 g i-thyme, 25 g ye-thyme, amafutha omnqumo.
Inqubo Yokupheka: Imifino inqunywe ku-cube kanye gazinga emafutheni omnqumo ngokungezwa kwesixha sezimbali eziluhlaza cishe imizuzu engama-20. Ngemuva kwalokho imifino kanye nocezu oluncane lwemifino okufanele uyisuse, yonke imifino iyi-blender. Usawoti, upelepele, vumela ukuphola. Lapho ufaka isicelo, ukuhlobisa ngemifino ethosiwe nemifino.
I-Cold Cream-Soup "A La Ratatuus". .
I-Classic French Ratatoo
Izithako: 1 kg upelepele waseBulgaria (ophuzi futhi obomvu), u-500 g anyanisi, u-500 g we-shurplant, i-acm00 g ye-zucchini, i-thyme ye-thyme, i-100 g yegalikhi, amafutha omnqumo.
Inqubo Yokupheka: Upelepele waseBulgaria ubhake kuhhavini kuze kuthambe, susa isikhumba bese usika ku-cube. Utamatisi unikeza amanzi abilayo, ususe isikhumba. Ngesoso, ingxenye yamatamatisi ibuye isuse imbewu, usike kahle inyama kanye gazinga ngogalikhi oqoshiwe kumafutha omnqumo kuze kuthambe. Utamatisi osele neminye imifino uthathe cube futhi gazinga ngokwahlukana ngamafutha omnqumo. Yabelana ngemifino esitsheni sokuvusezwayo, usabalalise usoso phakathi kwemifino. Mboza i-foil bese ubhaka kuhhavini imizuzu engama-20 ekushiseni kwama-degree angama-160.
I-Classic French Ratatoo. .
"Isikhathi sokudlela", isiteshi sokuqala phakathi nezinsuku, ngo-12.15