Traditional recipes

Chickens on the glass, version 2;)

Chickens on the glass, version 2;)

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The chicken is cleaned, washed and then swabbed with a paper towel. Then "massage" on the outside and inside with olive oil, season with salt flavored with thyme, paprika, spices garam masala.

Meanwhile, the beer bottle is filled with water, then the chicken is stuck on it. The chicken on the glass is placed in a heat-resistant tray, where a little water is added, for thermal breakage, ie not to break the glass. Then it is cooked in the preheated oven for approx. 45 minutes at 200 degrees.

From time to time, grease the chicken with the leftover juice. When the chicken stings and the juice that flows from it is clear, it clearly means that our chicken is cooked and can be eaten.

Good luck and good luck!

Shocked. Three ways to prepare shock.

I think everyone loves this shocking & # 8211 wonderful soft drink and everyone probably has their own recipe to make it, just like I have mine.

In fact, I prepare the shock in three ways, which I will detail in this post.

  • 10 l of water
  • 24 large shock flowers
  • 1 kg of sugar
  • 6 lemons
  • 1 tablespoon rice grains
  • yeast as fresh as a pea

[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for the shock

First we prepare some glass jars, which we rinse well.

I had two 2.5 l jars and one 5 l jar, I had these free and I prepared the shock in them.

Rinse the shock flowers very well to remove all impurities, then divide them according to the capacity of the jars and place them at the base.

I put 2 large shock flowers in 1 l of water, or three flowers if they are smaller.

Add the sugar, which we also divide according to the capacity of the jars (100 g / 1 l of water).

Peel the lemons and squeeze the juice from half of them, over the shock flowers, and add the rest sliced.

If the lemons are organic, you can add their peel, but I & # 8230eu don't risk it because I don't trust the ones that are supposed to be organic either, so I remove it from the start.

How do I prepare the three types of shock!

In the large jar I added the well-rinsed rice grains, in one jar I added the yeast, and in the third I did not add anything.

Rice grains and yeast help to ferment the shock more quickly.

The yeast in which the yeast is placed comes out more sour.

The jars will be covered with lids, but without screwing them on, and will be placed in a place where the sun will penetrate, ie on the balcony in my case.

Twice a day will mix in them with a wooden spatula, we do not use metal.

The fermentation time of the shock will differ depending on what I used.

The one in which I put the yeast is ready to be enjoyed within 24 hours, if it has been in the sun long enough.

The one with rice will be ready in 48 hours, and the third in about 72 hours.

After these intervals, the shock is strained well through gauze and transferred to bottles that will be kept in the refrigerator.

Juicy chicken with sage and coriander

The chicken browned on the glass is absolutely brilliant. Due to the steam evaporated from the beer, the meat becomes very tender and juicy. It comes off the bone very easily, so the knife is not necessary, the faster we serve it with our fingers. Greens and butter give the chicken a lot of flavor and no one can say it's bland. If you choose to use fresh greens and not dried greens, keep them in a cup of water in the refrigerator. Over the next few days, try to use them in prepared food.

Serve the chicken with your favorite garnish. I let the chicken be the hero of lunch, because it's worth it and I served it with green beans and a simple salad.

2 tablespoons dried sage (or fresh, finely chopped), a handful of fresh coriander (finely chopped), 1 tablespoon olive oil, half a lemon juice, 3 cloves garlic, 30 grams butter (at room temperature), salt, pepper, 1 whole chicken, a 330 ml bottle of beer

Cover the beer bottle with water in a bowl and let it soak while the chicken marinates. Before using the bottle, remove the label and wash the bottle.

Finely chopped sage and coriander are mixed with olive oil, lemon juice, crushed garlic and butter, then seasoned with salt and pepper.

With a knife, prick the skin of the chicken, without entering the meat, to form pockets. With your fingers or a butter knife, peel the skin off the meat. Do this on the chest, back and hips, getting some pockets.

Fill the pockets with half of the butter paste and greens and massage the chicken with your fingers, for even distribution. Grease the chicken on the surface with the rest of the pasta and leave it to marinate for at least an hour, in a bowl covered with cling film.

Preheat the oven to 200 degrees Celsius. Unwrap the beer bottle, pour half of the beer into a glass, then put the chicken on the bottle.

Put in the oven and brown for about 1 hour and 20 minutes & # 8211 1 hour and a half. When ready, remove the bottle very carefully.

Nr. of calories and recommended foods

Do breastfeeding mothers need extra calories?

In general, you should simply listen to your body and eat when you are hungry & # 8211 this is usually all you need to do to get the calories you need. When breastfeeding a baby, it is natural to be hungry often. Mothers of older babies may feel hungry when the baby increases their milk intake, and this is natural. Studies have shown that most healthy breastfeeding women consume 1800-2200 (or even more) calories a day.

In the book Breastfeeding and Human Lactation (2004, p. 438), Jan Riordan writes:

"The amount of energy needed by nursing mothers continues to be a topic of debate. A nursing mother should not maintain a significantly higher caloric intake than that maintained before pregnancy: in most cases, consuming 400-500 calories more than before pregnancy is sufficient. "

The number of extra calories needed for breastfeeding depends on:

  • Breastfeeding frequency : If breastfeeding takes place every time the baby needs it, if you are breastfeeding 1-2 times a day, or if you are breastfeeding only partially (for example if the baby is older, or if you use Formula) the calorie intake necessary for the mother's health it is directly proportional to the circumstances listed above.
  • Mother's fat reserves : A mother who has no fat reserves (although most mothers have this reserve!) Will need a special, high-calorie diet.

In addition to well-deserved calories, nursing mothers need hydration. The question is whether additional hydration is needed:

In the DIETARY REFERENCE INTAKES FOR Water, Potassium, Sodium, Chloride, and Sulfate & # 8211 a monograph compiled by the Institute of Medicine of the National Academies, notes that, on average, the amount of fluid commonly consumed by nursing mothers is 3.1 liters (13 cups), compared to 2.2 liters (9 cups). cups) for non-pregnant / breastfeeding women and 2.3 liters / 10 cups for pregnant women. This is not necessarily the exact amount of water that you yourself will need & # 8211 emphasize the authors of the monograph, “given the variability of water needs, which is not only based on differences in metabolism but also on living conditions, there is no a single level of fluid intake that would ensure adequate hydration and optimal health. "

Do you want more? Discover the book you need for proper nutrition during pregnancy and lactationclick here

It is not necessary to force yourself to drink liquids . If you drink as much as you feel is enough, you will stay hydrated. Pay attention to your body's signals: I also went through very busy moments and forgot to think about myself, but over time I learned to listen to my body. By the way, always try to have a bottle of water with you, help!

There is a safe way to check if you are hydrated enough: if you are not well hydrated, your urine will be more concentrated (darker in color, with a stronger smell than usual) and you may also have constipation.

  1. Cut the chicken breast into 4-5 cm strips, 1 cm thick.
  2. In a large bowl, put the milk, followed by garlic powder or crushed garlic cloves, salt, pepper and paprika, sweet or hot, as desired.
  3. Mix the milk to incorporate all the spices, then add the chicken breast and cover the bowl with foil or lid and refrigerate for 30-60 minutes.
  4. After the time has elapsed, take the bowl out of the fridge and pass the chicken strips one by one through the flour, the beaten egg and the well-crushed cornflakes.
  5. Fry the strips in an oil bath until golden.

Useful advice

✽ You can prepare them differently, in the preheated oven, but be careful not to put them in an ordinary tray, but rather on the grill of the stove or in a tray with holes, so that the heat circulates around the chicken and cooks it. in depth.

✽ Serve the chicken strips with a garlic sauce next to it or with a sweet and sour sauce.

How to make homemade scented candles

What kind of wax should you use

To make scented candles at home you can buy either natural wax flakes or paraffin or soy, or you can recycle the remaining wax from older candles that you have already used at home. You can also opt for pill-type candles that are already fragrant and that you can melt very easily to make scented candles later.

How to melt wax for homemade scented candles

The wax used for candles does not melt directly on the fire, but in the steam bath. Put the pieces of recycled candles or wax flakes in a bowl, on top of another bowl in which the water boils. As soon as the wax is melted, it can be poured into the chosen glass molds / containers.

Aroma and colors of scented candles

If you choose a simple wax or melt smaller candles that are already flavored, the melted wax will be very easy to flavor with aromatherapy oils.

And for color, you can use either special wax pigments or wax crayons that melt very easily when in contact with hot wax.

Scented candle container

Scented candles can be made in transparent glass jars of different shapes or sizes, but also in containers or cake shapes to obtain different candle shapes.

Homemade scented candles

Fill an entire pantry with jam for the winter with 2 ingredients!

There are many jam recipes, but we suggest you try this recipe, it is extremely delicious and is prepared in record time. This Swedish sweetness differs from the recipes we know, by the quick preparation and the reduced amount of sugar. You can serve the jam with slices of bread, oladii, pancakes or you can use it in different cakes.



  1. Put the washed currants in a saucepan, and with the help of the mashed potatoes, crush the currants. Then put the pan on the fire and bring to a boil. Let the jam boil for 15-20 minutes, then remove from the heat and add the sugar.
  2. Stir in the jam quickly until all the sugar has melted. Fill the glass jars (washed and dried preventively) and seal them well. Allow to cool to room temperature, then put the jars of jam in the pantry for the winter.



Recipes of maximum interest both for true gourmets and for those who love to cook tasty.


bottles they are amorphous solids, non-crystalline, often transparent, which have various practical, technological and decorative applications (glass, table glass, optoelectronics, etc.). It is obtained by melting a mixture of sand, soda and limestone. The best known type of glass (as well as the oldest) is "silicon glass", based on silicon dioxide, the primary constituent of sand. Of the many types of glass available, glass is the best known. It is made of about 75% silicon dioxide (SiO2), sodium oxide (Na2O) obtained in situ by the decomposition of sodium carbonate (Na2Co.3), calcium oxide (CaO), as well as a few other minor additives.

Chicken with garlic

Prepare a heat-resistant pan and heat the oil.

Put the chicken cubes, sprinkle with salt and lightly brown for 2-3 minutes, then add the chopped onion julienne.

Leave on the fire for another 3-4 minutes, stirring constantly (the meat will leave the juice), then put the paprika, the sliced ​​garlic and quench everything with water.

Boil everything over low to medium heat, after you put a lid lightly over the pot, until the juice drops a little more than half of the initial amount & # 8211 lasted about 25-30 minutes. The sauce will not be a thick, bound one, but just a delicious juice only good for spreading polenta!

  • If you use thighs or wings and the meat is not yet cooked, you can gradually add more and more water little by little, until the meat is well cooked.
  • If you want a thicker sauce, you can thicken it with a little food starch (1/2 teaspoon, diluted in cold water). I don't, we like it exactly the way it is.

Towards the end, add the parsley and the other spices (I add a little thyme), adjust the salt taste and leave for another minute.

Traditional recipes on the Easter table: rib filling, the "lighter" version of the drob

Lamb fillet, not missing from the traditional Easter meal, has the disadvantage of being considered a difficult preparation for the stomach. So, some housewives in Transylvania, prefer to replace the lamb drumstick with a filling prepared from chicken liver, mushrooms and eggs, all put, either in lamb ribs, for the sake of tradition, or in pork ribs for those who do not likes the taste of lamb. presents a recipe for filling in ribs.

500 grams of fresh chicken liver
500 grams of fresh mushrooms
Green onions, green garlic, parsley or green dill
2 -3 hard boiled eggs, cut in half lengthwise
2 raw eggs
A little olive oil
Salt, pepper, rosemary, oregano, basil - or whatever spices you like
A lamb or pork ribs, as desired
A glass of semi-dry white wine

How is it prepared:
The chicken livers are washed, cut into small pieces and hardened a little in a pan in which I previously heated 3 tablespoons of olive oil. Leave it on the fire for about 2 minutes (until it changes color), season with salt and pepper and set aside to cool. Separately, fry the finely chopped mushrooms in another pan, with a bunch of green onions and a bunch of green garlic, season with salt and pepper, and after they have hardened, leave them to cool.

Meanwhile, prepare the ribs, wash it and sprinkle with salt and pepper.

After the two compositions have cooled down, the livers and mushrooms, mix, add the parsley or chopped green dill, the two raw eggs and add salt and pepper to taste. The composition is mixed well, then put in the already prepared ribs. First put half of the composition, then place the hard boiled egg halves along the ribs and cover the egg halves with the other half of the composition. Sew the rib opening and place in a pan greased with olive oil.

Grease the ribs with olive oil, sprinkle oregano, rosemary, basil or any other spice over it and pour the glass of semi-dry white wine. Refrigerate for an hour, then remove the tray and put it in the preheated oven. From time to time we open the oven and with a spoon we take the juice from the tray and put it over the rib. The rib is ready when it is nicely browned and has a golden color.
The preparation is served cold, cut into suitable pieces, as an appetizer.

Video: Das Rezept für ein leckeres Huhn im Glas, einfacher und schmackhafter, gibt es zum Abendessen nicht (July 2022).


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