Best Food Recipes 2023 Step by Step with Pictures
Oregano in cooking is used fresh or dried. Spice is a mandatory component of the mixture of “Provencal herbs”, which also includes:
-rosemary;
-thyme;
-basil;
-sage;
-peppermint;
-marjoram;
-savory.
Oregano goes well with these herbs, together they give the dishes a unique taste and aroma.
Oregano is used in the preparation of meat and chicken dishes, fish and seafood, vegetables and mushrooms, tomato and meat soups. In Italy, chefs often use oregano seasoning for pizza: its delicate aroma and delicate taste perfectly complements tomatoes and cheese.
It is impossible to imagine Italian pasta, lasagna, Greek salad without spices. It is added to casseroles, omelets, drinks (beer, kvass, wine, tea). Oregano can be found in various spicy mixtures designed to improve the taste of sauces, mayonnaise.
Oregano seasoning should be added to dishes in minimal quantities so as not to drown out the natural taste of products or the aroma of other spices.
When cooking according to the recipe, it should be borne in mind that a tablespoon of fresh oregano contains as much as dried in a teaspoon — about 4 g.
Dry seasoning, like fresh oregano leaves, is advised by professional chefs to add 5-10 minutes before the end of cooking.
Sauces and dressings for salads and desserts with spices are prepared in advance (at least 2 hours in advance) so that they have time to brew.
Oregano has an original taste and aroma that is not inherent in other spices. However, if there was no spice at home, it can be replaced in a dish:
-majorana;
-with a mixture of “Provencal herbs”;
-green basil;
-thyme.
Pieces of stewed pork (ham), marinated in hot spices on ketchup. Ketsa is a Georgian frying pan made of red clay or stone, which can be put in the oven and baked in the oven. If there is no such frying pan, pork can be cooked in any other dish or ceramic form. This is a very flavorful meat and easy to prepare. In addition, it is cooked completely without oil and baked in 100% environmentally friendly dishes.
Simple, affordable, and most importantly, very tasty! I continue to introduce you to the wonderful Greek cuisine. Gyros is thinly sliced or planed (not in our case, but I will try to introduce another recipe) pork or poultry meat, very popular in Greece, and the ideal pair for it, of course, will be a Greek tortilla-lavash. Who is interested and those who love Greek cuisine, I invite you to visit!
Soft, fragrant, delicious… and many more epithets to this wonderful Greek pie, the name of which is LAVASH! It is eaten with meat, poultry, vegetables. Wrap souvlaki (kebabs), gyros (finely chopped meat) and kebab in it, eat just like that and with zajiki. What can I say, I suggest you cook with your own hands!
Recipe from the series “fast, delicious, beautiful”. I offer you snack rolls made of ready-made puff pastry with mushrooms, tomatoes and parmesan. These rolls can be made from wild mushrooms that you have prepared this fall. You can replace the cheese and take another one, your favorite, just so that it is of good quality and melts well. Get ready!
Fasolada is one of the popular soups of Greek and Cypriot cuisine. This dish goes well with fresh bread and olives. The Greeks call beans “caviar of the poor.” But even after ceasing to be poor, the Greeks could not get rid of their favorite legumes. Very tasty, hearty and nutritious soup. And, of course, very healthy! Fasolada is not as simple as it may seem at first glance. The soup turns out to be a bit troublesome, but the effort is worth it! There are four recipes on the site with the name fasolada. Two of them are cooked with meat or meat products, but fasolada is a lean soup. The other two differ in composition. It seems that the beans, like the soup, each family has its own. I offer you my own version.
Turkish cuisine. If you are tired of the classic, familiar cutlets and want something new, it’s time to cook “Kefte”. This is a traditional Turkish dish, which is prepared from lamb or ground beef with the addition of a huge amount of herbs and spices. Kefte has an exquisite spicy taste with bright notes of the East.
Those whose grandmothers lived in the village know what she is, a real village bloodsucker. And I know and remember this taste. Let’s try to cook something similar in a city apartment from modern products. One of my discoveries in the world of sausage production is dry blood powder. It can be purchased online at an affordable price. It is from him that you can cook almost grandmother’s blood.
