English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Jellied turkey breast
How to cook Jellied turkey breast
Step 1
Peel the onion and garlic, bake in a dry hot frying pan (3 minutes). Wash mushrooms. Boil water in a saucepan. Add onion, garlic, dry mushrooms, bay leaf and pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Salt to taste. Strain the broth through a fine sieve and two layers of cheesecloth. Let it cool down a bit.
Step 2
Preheat the oven to 220º C. Wash the breast, dry it, put it on a baking sheet greased with vegetable oil, sprinkle with oil and cover with a sheet of parchment. Bake 20 min. Cool to room temperature. Remove the meat from the bone, remove the skin. Cut both halves of the breast into thin slices.
Step 3
Peel the grapefruit. With a thin sharp knife, cut out pieces of pulp.
Step 4
Pour gelatin with a small amount of warm broth; when it swells, add the rest of the broth; stir thoroughly until the gelatin is completely dissolved. Pour a small amount of broth into a flat dish and let it harden. After that, cut the jelly into small cubes. Place in refrigerator until serving.
Step 5
Pour a small amount of broth with gelatin into the mold, a layer of 1 cm. Place in the refrigerator so that the broth freezes. Lay the pieces of breast on the frozen broth, alternating them with pieces of grapefruit.
Step 6
Pour in the remaining broth. Place the mold in the refrigerator to solidify completely. Garnish with prepared jelly cubes.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Fried pollock with broccoli
Pollock is one of the most popular fish in dietary cuisine. Pollock fillet contains many useful elements, vitamins, phosphorus and is low in calories. Broccoli and pollock go well together. For maximum benefit and to preserve the beneficial propertie
Adyghe cheese at home
Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.
Czech style pork knuckle
The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.