<p>The post Hungarian Chicken Dumpling Soup first appeared on Tsabee Kitchen.</p>
]]>Macar Tavuklu Börek Çorbası
Servings: 4
Category: 
Difficulty Level: 4/5 Mükemmel tavuk köftesi çorbası
Aileniz bu sansasyonel Macar tavuk köftesi çorbasına bayılacak! Yumuşak ve lezzetli tavuk köfteleri, güçlü ve çok lezzetli bir et suyu ve harika sebzeler bu olağanüstü çorba tarifini oluşturuyor. Hazırlayın ve lezzetlerin tadını çıkarın!
İçindekiler:
- 1 adet kemikli bütün tavuk göğsü
- 1 bütün tavuk omurgası
- 3 havuç
- 1 maydanoz kökü
- 1/2 kereviz kökü
- 1/2 sarı balmumu biber
- 1 domates
- 1 baş soğan
- 2 diş sarımsak
- 1 baş alabaşlar
- 20 adet karabiber tohumu
- tuz
- çorba makarna
Köfte için:
- 1 yumurta
- 2 yemek kaşığı galeta unu
- 1/2 çay kaşığı muskat
- tuz&biber
Adımlar:
- Tüm eti tavuk göğsünden ayırın ve eti buzdolabına koyun.
- Göğüs kemiğini ve omurgayı 12 bardak suda haşlayın. Suyun yüzeyindeki “yumurta akı köpüğünü” alın ve ısıyı düşürün.
- Sebzeleri, tuzu ve karabiberi ekleyin. Kısık ateşte 2,5-3 saat pişirin.
- Et suyunu süzün ve ateşe geri koyun. Havuçları bir kenara koyun.
- Doğranmış tavuk göğsünü bir yumurta, galeta unu ve baharatlarla iyice harmanlayın. Karışımdan küçük toplar yapın ve kaynayan et suyunun içine koyun. Çorbanın üstüne çıkana kadar pişirin.
- Köfteleri et suyu, dilimlenmiş havuç ve pişmiş çorba eriştesi ile servis edin. Tavuklu mantı çorbanızın tadını çıkarın!
Bu tarifle ilgili videomuzu izleyin:
<p>The post Hungarian Chicken Dumpling Soup first appeared on Tsabee Kitchen.</p>
]]><p>The post Homemade Elderflower Syrup first appeared on Tsabee Kitchen.</p>
]]>Ev Yapımı Mürver Çiçeği Şurubu
The wonderful elderflower syrup
Elderberry (Sambucus nigra) is a shrub or small tree whose flowers and berries have long been used as food and for medicinal purposes in various cultures. In the following recipe, we make a wonderful elderflower syrup from the flowers of the plant, which, when diluted with soda water, makes an excellent cooling drink on a hot summer’s day.
Mythology and cultural significance of elderberry
Elderberries have a symbolic and mythological significance in various cultures. In ancient Roman culture, for example, the elder was a symbol of fertility and femininity. In Anglo-Saxon culture, spiritual powers and protective properties were attributed to the elder tree. According to some folk traditions, the elder tree drives away evil spirits and evil powers.
Elderflowers – source: https://www.herbalreality.com/
Medicinal and traditional use
Elderflowers and berries have been integral to traditional folk medicine for their therapeutic properties. Traditionally, elderflowers were consumed as tea or syrup to alleviate symptoms of colds and sore throats. Rich in antioxidants, vitamin C, and other beneficial substances, both elderflowers and berries contribute to immune system strengthening and overall health maintenance.
In modern medicine, elderflower has found application in treating inflammatory lung conditions, such as pleurisy, especially in viral illnesses with inflammatory characteristics like scarlet fever and measles. Elderflower tea is believed to promote expectoration, enhance fluid elimination through sweat, and serve as a valuable method for managing fever. The increased sweating facilitates the expulsion of viral materials, aiding in the detoxification process by releasing heat from the body.
Elderflower is recognized for its efficacy in addressing influenza and the common cold, particularly in the early stages of illness. Additionally, it acts as a tonifying agent for the skin and can be applied as a lotion or distilled water to remedy mild to moderate skin blemishes, ultimately enhancing complexion.
Culinary use
Elderflowers and berries are also used for various culinary purposes. The flowers are used to make jams, syrups and liqueurs. Elderflower syrup is often diluted as a drink or used in cocktails. Elderflower jam and cake are also popular, especially in spring and summer when the flowers are in bloom.
Elderflowers, with their delicate floral notes, are a culinary treasure adding a unique touch to various dishes and beverages. The blossoms are commonly used to infuse syrups, creating desserts, and sauces. Chefs often incorporate elderflower into ice creams, sorbets, and jellies, imparting a subtle yet enchanting flavor. The flowers’ versatility shines in salad dressings and marinades, offering a hint of floral complexity. Whether adorning cakes or infusing jams, elderflowers bring an ethereal, culinary charm, transforming ordinary dishes into extraordinary culinary delights.
Ingredients for 4,2 litres of elderflower syrup:
– 2 kg of granulated sugar
– 2 litres of water
– 20-25 elderflowers
– 5 organic lemons
– 50 g of citric acid
Adımlar:
- Boil the sugar in water until it melts. Leave to cool to lukewarm.
- Place elderflowers in the sweet water. Use insect-free flowers and do not wash them beforehand, as this will wash the pollen out of them.
- Add sliced lemons and citric acid. Mix well and place in a cool place for 5 days. Stir well every day.
- After 5 days, drain the syrup and boil it. Fill it into clean and heat-treated bottles. Close the bottles tightly and keep them warm for 12 hours under blankets, textiles, etc.
- Enjoy your elderflower syrup diluted with sparkling water. Once opened, keep it in the fridge. If stored in a cool place without being opened, our elderflower syrup will maintain its quality and delightful taste for up to 1 year.
Bu tarifle ilgili videomuzu izleyin:
<p>The post Homemade Elderflower Syrup first appeared on Tsabee Kitchen.</p>
]]><p>The post Apple Walnut cake first appeared on Tsabee Kitchen.</p>
]]>Elmalı Cevizli Kek
Apple Walnut Cake: so easy!
This Apple Walnut Cake is simple to make and everyone will like it! A delightful dessert to pair with a cup of coffee or tea. Simply combine all of the ingredients and bake. However, as simple as it is to prepare, it is quite good. Make it yourself! To assist you, we have included a video on how to prepare it following the recipe! Happy baking!
Adımlar:
- Mix the eggs with the sugar, vanilla sugar and cinnamon.
- Peel and grate the apples, squeeze them and remove the juice. Add the grated apple and melted butter to the egg mixture. Stir well.
- Sift in the flour and baking powder. Add the chopped walnuts and raisins, the grated lemon zest and all the juice from the lemon. Mix gently.
- Grease a baking tray (approx. 40×25 cm/16×10″) and spread the apple and walnut mixture in it. Bake the cake in a preheated oven at 180°C (350°F) for 40 minutes.
- Leave to cool and serve sprinkled with powdered sugar. Enjoy your apple walnut cake!
Bu tarifle ilgili videomuzu izleyin:
<p>The post Apple Walnut cake first appeared on Tsabee Kitchen.</p>
]]><p>The post Swedish / IKEA Meatballs Recipe Official first appeared on Tsabee Kitchen.</p>
]]>İsveç / IKEA Köfte Tarifi Resmi
Evde IKEA köftesi
İsveç Ikea köftelerinin tüm dünyada çok popüler olmasının nedeni, bu yemeğin IKEA süpermarket zincirinin restoranlarının favorilerinden biri olmasından başka bir şey değildir. Elbette orada sunulan köftelerin ne kadar “İsveçli” olduğu düşünülebilir, ancak kesin olan bir şey var: bu köfte benzeri - ancak birçok yönden çok farklı - köfte İsveç mutfağının ikonik tariflerinden biridir ve İsveç'te düzenli olarak hazırlanıp yenmektedir.
Tüm ulusal yemeklerde olduğu gibi, belki de tek bir gerçek versiyon yoktur. Ancak, burada sadece IKEA köftelerine inanılmaz derecede benzemekle kalmayan, aynı zamanda çok lezzetli olan bir İsveç köftesi tarifi sunuyorum!
İçindekiler:
Köfte:
- 800 g dana-domuz karışık kıyma
- 1 soğan
- 1 diş sarımsak
- 5 yemek kaşığı süt
- 100 g ekmek kırıntısı
- tuz & karabiber
- 1 yumurta
- kızartma için yağ
Sos:
- 40 g tereyağı
- 40 g çok amaçlı un
- 400 ml et suyu veya et çorbası
- 150 ml ağır krema
- 2 çay kaşığı soya sosu
- 1 çay kaşığı dijon hardalı
- tuz & karabiber
Adımlar:
- Kıymayı ince doğranmış soğan, ezilmiş sarımsak, galeta unu, yumurta, süt, tuz ve karabiber ile bir kapta karıştırın. Karışımı küçük yuvarlak toplar haline getirin.
- Bir tavada orta ateşte biraz yağ ısıtın ve köftelerin her tarafını iyice kızartın. Çıkarın, bir kenara koyun ve köfteleri sıcak tutun.
- Tencerede kalan yağda tereyağını eritin. Unu ekleyin ve 2 dakika karıştırın. Et suyunu ve kremayı dökün. Soya sosu, hardal, tuz ve karabiberi ekleyin. Kaynamaya bırakın ve sosun koyulaşmasını bekleyin.
- Servis yapın IKEA Köfteleri bu sos, patates püresi ve yaban mersini reçeli ile tatlandırın. Afiyet olsun!
Ikea köfte tarifi ile ilgili videomuzu izleyin:
<p>The post Swedish / IKEA Meatballs Recipe Official first appeared on Tsabee Kitchen.</p>
]]><p>The post The Perfect Chocolate / Coconut Balls first appeared on Tsabee Kitchen.</p>
]]>Mükemmel Çikolata / Hindistan Cevizi Topları
No bake, no fake : coconut balls
These coconut balls are perhaps the easiest dessert in the world! Just mix the ingredients together and we’re done! Even a child can make them easily! An excellent dessert for a party or everyday family meal, for example.
İçindekiler:
- 250 g ground biscuits
- 20 g dark cocoa powder
- 100 g pudra şekeri
- a pinch of salt
- 100 g room temperature butter
- 80 ml milk
- 2 tsp rum or 1 tsp rum essence
- 50 g desiccated coconut
Adımlar:
- Mix the ground biscuits with the cocoa powder, salt and powdered sugar in a bowl.
- Add the butter, rum and milk. Knead everything into a homogeneous mass: you will have a large cocoa ball.
- Form small balls from the mixture with your hands and set them aside.
- Coat the balls with desiccated coconut and put them in the fridge for at least 1 hour. Enjoy your coconut balls!
Bu tarifle ilgili videomuzu izleyin:
<p>The post The Perfect Chocolate / Coconut Balls first appeared on Tsabee Kitchen.</p>
]]><p>The post Roasted Pork Neck with Potatoes first appeared on Tsabee Kitchen.</p>
]]>Roasted pork neck with potatoes
Is it the perfect pork neck?
Pork neck or collar is a fairly underrated meat. It has a slightly higher fat content, but that’s what makes it so tasty and perfect for roasting in the oven, as the wonderful fat is rendered into a delicious sauce that you can use when serving. I roast the pork neck on a base of onions and add some potatoes in the middle of the baking process. Have a good cooking! Enjoy your roasted pork neck!
İçindekiler:
- 3 pounds (1,5 kg) whole pork neck or collar
- 3 pounds (1,5 kg) potatoes
- 4 bigger onion
- 2×150 ml quality dark beer
- 2 tsp of paprika
- 1 tsp of ground black pepper
- 1 çay kaşığı tuz
- 2 tbsp mustard
- 3 tbsp of olive oil
- 200 g sliced bacon
- salt, pepper, oregano, olive oil for potatoes
Adımlar:
- Make about 10 deep, even, vertical cuts throughout the meat. Make sure that the lower part is not cut through. Place in a deep baking tray.
- Mix the spices with the mustard and olive oil and 150 ml dark beer. Pour this mixture over the meat and massage all sides and cuts with the sauce. Cover the meat with cling film and leave to marinate in the fridge for at least 3 hours.
- Remove the marinated meat from the baking tray. Place the sliced onions over the remaining marinade and place the meat back on top. Place 1-1 slice of bacon in each cut and secure the sides of the meat with toothpicks. Drizzle with another 150 ml dark beer, cover with aluminum foil and bake at 390°F (200°C) for 90 minutes.
- Cut the potatoes into large columns and season with salt, pepper and oregano. Drizzle with a little olive oil. Place them on the side of the roasting meat. Bake uncovered for another 50 minutes.
- Serve the sliced pork neck with baked onions and potatoes. Enjoy your meal!
Bu tarifle ilgili videomuzu izleyin:
<p>The post Roasted Pork Neck with Potatoes first appeared on Tsabee Kitchen.</p>
]]><p>The post Chicken Paprikash – authentic Hungarian-style paprika chicken first appeared on Tsabee Kitchen.</p>
]]>Chicken Paprikash prepared in the true Hungarian manner
Chicken paprikash is a Hungarian national dish that belongs to the paprikash family. It should not be confused with a simple chicken stew, as it is prepared without sour cream. It is one of the most popular Hungarian dishes and contains everything that makes up Hungarian cuisine: paprika, pepper, red onions, garlic, green paprika, tomatoes, sour cream and meat.
Another chicken paprikash recipe?
As a Hungarian, it is sometimes painful for me to be confronted with the kind of weak recipes that pop up on the Internet. In the case of one of the most famous Hungarian dishes, chicken paprikash, there is no excuse for me: the authentic recipe must be followed when preparing it. At the end of the article you will find perhaps the most traditional recipe and our video, according to which this dish is prepared in most Hungarian households and restaurants.
The history of the Hungarian Chicken Paprikash
In the 19th century, stew became a common dish among the Hungarian farmers of the lowlands. In addition to beef and mutton stew, which were eaten by the shepherds, poultry stew also became popular. In line with the conditions among the shepherds, this dish initially also played a role in the everyday lives of the farmers. In the 1840s, the most common form of meat in the families of the serfs in Hungary was “roasted meat” and “paprikash meat”, which was made from beef as well as sheep and poultry.
Pierre Guillaume Frédéric Le Play, a French traveler and sociologist, describes the meat dishes of a Hungarian serf in his description of Les ouviers européens (1855):
“Meat is mainly eaten in the form of a national dish called “paprikás hus”; it consists of various kinds of meat or poultry prepared with smoked or unsmoked bacon fat and seasoned with onions, salt and paprika, from which the dish takes its name; the whole is heavily roasted to thicken the juices. Among the other meat dishes, mention should be made of “goulah meat”, with whose thin juice the bread is seasoned; the roasted meat, which is processed into a thick juice and eaten cold and thickened.”
The Hungarian reform era brings forth the chicken paprikash
The Hungarian nobility, who feared for their privileges, believed that in addition to protecting the Hungarian language, the food of the simple shepherds of the lowlands emphasized the unity and individuality of the Hungarian people. In the work of Archduke Josef‘s palace chef István Czifray in the “Hungarian National Cookbook”, written for “Hungarian housewives” in 1830, we can read for the first time the recipe for paprika chicken:
“Chicken with paprika. Take two or more chickens and cut them into pieces. Heat a knob of butter or fat in a saucepan, add paprika, allspice and red onions and fry until golden brown – add the chicken cut into pieces and continue frying until it becomes soft – sprinkle a spoonful of flour over it, add some meat juice, add sour cream to taste to make the sauce thick – season with pepper and serve.”
Becoming a national dish
As early as the 19th century, several foreign travelers recommended chicken paprikash in their descriptions of Hungarian cuisine. The development of chicken paprikash was dizzying, as garlic can be added alongside many spices, albeit in a different way. Mushrooms, especially porcini mushrooms, can be used to significantly enhance the flavor and the paprika sauce enriched with sour cream in particular takes on new dimensions. This dish deservedly became one of Hungary’s national dishes. One of the must-try things when visiting Budapest! I wish you good cooking and a good appetite!
Ingredients of chicken paprikash:
- 1,5 kg chicken pieces
- 300 g brown onion
- 1 domates
- 1 yellow wax pepper or a bell pepper
- chili to taste
- 2 diş sarımsak
- 3 tbsp quality sweet paprika
- 300 ml full fat sour cream
- 100 ml heavy cream
- 3 tbsp pork lard or duck fat
- salt, pepper, ground caraway
- broth or water
Adımlar:
- Salt the chicken pieces. Heat the lard in a deep pan and fry the chicken pieces on all sides until golden brown. Set aside.
- Fry the salted, finely chopped onion in the remaining fat until light brown and translucent. Remove the pan from the heat and stir in the paprika powder. Immediately add 50 ml water and return to the heat.
- Add the crushed garlic, the chopped yellow pepper and tomato (plus chili to taste). Season with ground caraway and black pepper and simmer for a few minutes.
- Add the pre-fried chicken and pour in water or stock until the meat is almost covered. Cover and cook over a low heat for about 1 hour until the chicken pieces are tender. Stir occasionally during cooking.
- Remove all the meat from the pot. Remove skins if you wish.
- Mix the sour cream with the cream and about 2 cups of hot paprikash broth, then pour back and mix with the chicken sauce. If necessary, adjust the consistency of the sauce with water. Cook for 3-4 minutes, then drain and pass the sauce until smooth. Add the chicken and simmer for 4-5 minutes.
- Serve with noodle dumplings and enjoy your chicken paprikash!
Bu tarifle ilgili videomuzu izleyin:
<p>The post Chicken Paprikash – authentic Hungarian-style paprika chicken first appeared on Tsabee Kitchen.</p>
]]><p>The post Sweet and Spicy Buffalo Chicken Wings first appeared on Tsabee Kitchen.</p>
]]>Tatlı ve Baharatlı Buffalo Tavuk Kanatları
The perfect chicken wings
These deliciously spicy and sweet chicken wings are sure to be a favorite with family and friends! It’s easy to make even a large portion and it’s a relatively inexpensive dish. Adjust the spiciness to your taste – I love it when my face is on fire! After the recipe, you will find our video on how to make this food, where we also give you ideas for a side dish to go with the wings. Enjoy cooking and bon appétit!
İçindekiler:
- 700 g chicken wings
- 1 çay kaşığı tuz
- 1/2 tsp of ground black pepper
- 1 tsp of garlic powder
- 3 tsp of cooking oil
- 1/2 tsp of ginger powder
- 1 tsp of soy sauce
- 1 tsp of apple cider vinegar
- 4 tbsp of your favourite hot chili sauce
- 2 tbsp of honey
- 2 yemek kaşığı tereyağı
Adımlar:
- Cut the chicken wings into two pieces.
- Place them in a larger bowl and add salt, black pepper, garlic powder and cooking oil. Mix well and leave to marinate in the fridge for at least 30 minutes.
- Heat some oil in a pan and fry the wings until they are golden brown and crispy. Set aside.
- Melt the butter in another pan. Add the soy sauce, apple cider vinegar, ginger powder, honey, and chili sauce. Cook for 2-3 minutes and then add the fried wings. Heat the sauce for about 2 minutes – while coating the wings with the sauce and caramelizing them.
- Serve with garlic potatoes, for example, and enjoy your lunch!
Bu tarifle ilgili videomuzu izleyin:
<p>The post Sweet and Spicy Buffalo Chicken Wings first appeared on Tsabee Kitchen.</p>
]]><p>The post Traditional Hungarian Potato Scones first appeared on Tsabee Kitchen.</p>
]]>Geleneksel Macar patates çörekleri
Mükemmel patates çörekleri
Patatesli çörek ya da patates püreli çörek; fırında pişen bu lezzetlere ne derseniz deyin, yemeden duramayacaksınız! Bu patates harikası günlerce kabarık kalır! Pişirdikten sonra soğutup dondurursanız, buzdolabından çıktığında taze pişmiş gibi görünecektir. Bu tarifi yeni başlayanlara da tavsiye ederim, başarılı olacağından emin olabilirsiniz!
İçindekiler:
- 300 g patates
- 3 yemek kaşığı ılık süt
- 7 g kurutulmuş veya 25 g yaş maya
- 1 çay kaşığı şeker
- 500 g çok amaçlı un
- 120 g tereyağı
- 2 yumurta
- 1 çay kaşığı tuz
- 1 yumurta + fırçalamak için 1/2 çay kaşığı toz kırmızı biber
Adımlar:
- Soyulmuş patatesleri tuzlu suda yumuşayıncaya kadar (yaklaşık 20 dakika) haşlayın. Patatesleri soğumaya bırakın ve ardından rendeleyin veya ezin.
- Sütü şeker ve maya ile karıştırın. 10 dakika kabarmaya bırakın.
- Elenmiş unu tuz ile karıştırın. Tereyağını ekleyin ve una tamamen yedirin. Kabarmış maya karışımını, 2 yumurtayı ve patates püresini ekleyin. Pürüzsüz, esnek ve yumuşak bir hamur elde edene kadar her şeyi yoğurun. Hamurun üzerini örtün ve bir saat mayalanmaya bırakın.
- Hamuru unlanmış bir masanın üzerine koyun ve biraz yoğurun. 2 cm kalınlığında açın ve üstünü bir bıçakla eşit şekilde çizin (kesmeyin). Orta boy bir kurabiye kalıbı veya bir bardak kullanarak çörekleri kesin. Üzerlerini bir mutfak havlusuyla örtün ve 30 dakika daha mayalanmaya bırakın.
- Çöreklerin üzerine fırça ile kırmızı biber yumurta ile yıkayın ve önceden ısıtılmış fırında 390°F (200°C) sıcaklıkta 25 dakika pişirin. Soğumaya bırakın ve patatesli çöreklerinizin tadını çıkarın!
Bu tarifle ilgili videomuzu izleyin:
<p>The post Traditional Hungarian Potato Scones first appeared on Tsabee Kitchen.</p>
]]><p>The post Meaty Pasta with eggplant and zucchini first appeared on Tsabee Kitchen.</p>
]]>Patlıcanlı ve Kabaklı Etli Makarna
This wonderfully tasty, meaty pasta is very easy to prepare and can be a perfect dinner for the family! And the addition of zucchini and eggplant makes it healthy too. Penne pasta can of course be substituted with other types of pasta, but it’s our favorite, which is why we have used it in this recipe. After the recipe description, you will find our video on how to prepare the dish, which may help you to recreate it. Bon appétit for this meaty pasta with vegetables!
Özetle, patlıcan
The eggplant’s ancestor originated in Southeast Asia. It reached Europe via Arab mediation, where it was known and cultivated as early as the 17th century in the Mediterranean region and the Balkan Peninsula. People used to avoid eating eggplant because they believed it would cause mental disorders and leprosy. We’ve known since the 20th century that it’s not only not harmful, but it can also be extremely beneficial. It is still primarily consumed in India and the Far East. Turkey alone produces more than all other European countries combined. The deep purple, round or egg-shaped eggplant is known as the Italian eggplant, while the pale purple, skinnier version is known as the Chinese eggplant.
Physiological effects of eggplant
The energy value is low, but the water content is high. Carotene, anthocyanins, carbohydrates, protein, mineral salts, and vitamins A and C are all present. It is advised to consume it if you have diabetes, liver, bile, or kidney problems. Hematopoietic, diuretic, and anti-inflammation agent. It also contains nausin, an antioxidant. According to clinical studies, eggplant boosts the immune system. The plant’s green parts are poisonous.
A few words about zucchinis
The zucchini comes from a type of pumpkin that was first domesticated more than 7,000 years ago in Mesoamerica. It was first described in 1856 by the French botanist Charles Victor Naudin, although the first description of the variety under the name zucchini (‘Zucca Quarantine Vera Nana’) can be found in a work published in Milan in 1901. This relatively new variety was then intensively bred both in the United States and in Europe, making it one of the most widespread and economically important summer squash varieties.
What is zucchini good for, what does it contain?
Among the minerals it contains are phosphorus, sodium, magnesium, calcium, potassium, iron, zinc, copper and manganese. The vitamin content of zucchinis is also high and there are different types of zucchini. The vitamin content of zucchini is rich in vitamins B1, B2, B3, B5, B6, E and C. In addition, the vitamin K content of zucchinis is worth mentioning, but zucchinis are not necessarily an excellent source of vitamin K. The content of an average-sized, raw zucchini can be around 11 micrograms of vitamin K, which is relatively low compared to the recommended daily intake. The beneficial effects of zucchinis also include their high water content and laxative effect, but also their anti-inflammatory effect and their effectiveness against stomach infections.
The effect of zucchinis is not only on the body, but also on the mind. Zucchinis help you to sleep peacefully, but can also be used to combat tiredness and bad moods. Thank you to the vitamin E it contains, it can also be a very useful ally in binding free radicals. Due to its high folic acid content, it has a positive effect on digestion. When buying zucchinis, it is better to choose specimens that are rather tender, undamaged and with hard flesh.
Let's cook this vegetable meaty pasta!
Let’s get back to our recipe! To help you, you can find our short film about making it at the bottom of the page. Enjoy your meaty pasta!
Ingredients of meaty pasta:
- 500 g Penne pasta
- 400 g turkey breast fillet
- 1 zucchini
- 1 eggplant
- 1 soğan
- 3 diş sarımsak
- 200 ml cooking cream
- salt, pepper, oregano, thyme
- 2-3 tbsp of olive oil
- grated cheese, parsley for serving
Adımlar:
- Remove the ends of the zucchini and eggplant and then cut them into cubes. Salt them and leave them to stand for a few minutes.
- Remove the ends of the zucchini and eggplant and then cut them into cubes. Salt them and leave them to stand for a few minutes.
- Replace the olive oil and fry the finely chopped onion for 4-5 minutes. Add the zucchini and eggplant, cover and cook over a low heat for 20 minutes.
- Add the crushed garlic, season with salt, pepper, thyme and oregano. Cook for a further 5 minutes.
- Add the fried turkey strips, cooking cream and cooked pasta. Cook and stir meaty pasta for a few minutes.
- Serve with grated cheese and chopped fresh parsley. Enjoy your meaty pasta!
Watch our video about meaty pasta recipe:
<p>The post Meaty Pasta with eggplant and zucchini first appeared on Tsabee Kitchen.</p>
]]>