Liver in wine
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We wash the liver in cold water, and we clean it well.
Peeled and diced onions or fish, heat it in a little sunflower oil, add the drained liver over it and let it fry a little too. Add the glass of white wine, put the lid on and let it boil. At the end we add salt and pepper.
Cocktails with wine or sparkling wine. Spritz drinks: the versatile Hugo, suitable for any time of the day
Even if it doesn't have a history of so many years as the other cocktails listed here, the popular Hugo could not be missing from our list. Fresh, pearly, sweet and sour, with aromatic notes, specific to shock flowers, Hugo is versatile, suitable for any time of the day and among the most requested cocktails on the terraces.
Ingredients for a Hugo cocktail
- Ice cubes
- Prosecco 70 & # 8211 100 ml
- Mineral water 20 ml
- Shock syrup 30 ml
- Garnish: 2 mint leaves, a slice of lime
- Large glass of wine
How to make a Hugo cocktail
Fill the glass with ice cubes. Put the shock syrup, add prosecco and mineral water. Garnish with a thin slice of lime and mint leaves.
About Hugo. Hugo was created in 2005 by bartender Roland Gruber as a replacement for Aperol Spritz at the Sanzeno Wine and Cocktail Bar in South Tyrol, Italy. It quickly gained popularity in Austria, Switzerland, Germany and throughout Europe. The name was chosen at random, inspired by the bartender.
Chicken liver with caramelized onions and Madeira wine
It's time to cook your liver like you've never done before.
If you want to surprise your friends with something new and new, you must try the recipe for chicken liver with caramelized onions and Madeira wine.
Madeira wine is not just any kind of red wine, it is a special wine with a special taste, which gives the dishes a wonderful taste. I challenge you to try this recipe and tell me what you thought.
Ingredients for chicken liver with caramelized onions and Madeira wine:
-3 tablespoons cooking oil
-1/4 teaspoon black pepper, freshly ground
-600 gr of chicken liver, cut in half
-120 ml Madeira wine or another fortified red wine
-1 hard boiled egg, cut into quarters
-2 tablespoons fresh, chopped parsley.
Method of preparation:
Take a large pan in which to heat, over medium heat, 2 tablespoons of oil. Add onion, ½ teaspoon salt and 1/8 teaspoon pepper. Cook the onion, stirring frequently, until golden brown. Drain from the pan and place on a serving platter or directly on plates.
Heat the rest of the oil in the same pan. Season the livers with salt and pepper and put them in the pan, in 2 tranches if necessary. Saute for 2 minutes, then turn to the other side and leave on the fire until they start to brown, another 2 minutes. It should stay pink in the middle. Remove from the pan and place on the bed of onions.
Put the pan on the fire again and add the Madeira wine. Bring to the boil quickly and carefully clean the bottom of the pan. Pour the sauce obtained over the liver and onion. Decorate with pieces of boiled egg and chopped parsley.
Chicken liver pâté
PThreads or pate, as he says at DEX. It suits me anyway, as long as I do it or it's from a good source. I made two grams of chicken liver two days ago. The steps are few and easy to follow. Start by cleansing the liver of white skin. Wash it and dab it with a paper towel to dry it.
Put it in a pan with a teaspoon of olive oil, a teaspoon of butter, a finely chopped medium onion, a little pepper and 150 grams of thawed and drained mushrooms if you do this in winter or fresh if you are in season . Let the pan be cold when you put it all in it. Leave them on low heat until the liver penetrates and the onion softens well.
Sprinkle the liver with armagnac, cognac, a good brandy or a little liqueur wine, leave it on the fire for another half minute and then put the contents of the pan in the blender or in a deep bowl where you can work with the vertical blender. Turn everything into a fine paste, adding 50 grams of butter and 50 ml of sweet cream. Season with salt and add freshly crushed pepper. Put the pate in a saucepan.
Fry in the pan a few mushrooms (120 grams), with a little oil (a few drops), enough to brown them nicely. Sprinkle a little salt over them. Place the mushrooms on top of the pâté. Melt 50-60 grams of butter, mix it with a bunch of fresh, chopped parsley, then pour the parsley butter over the pate in the pan. Cover the pan and place in the freezer for 30 minutes. Then transfer the casserole to the refrigerator.
You can safely eat the pate for a week, as long as you keep it in the fridge. The version that is kept for a longer period is thermally processed a bit more and will be the subject of another story. Stay healthy.
Learn how to make some Lyonnais liver like in France, according to a simple and quick recipe.
1. Peel the liver and place in an oven dish with the oil, salt and pepper. Bake for 15 minutes.
2. Meanwhile, cut the onion into small pieces and place over the liver.
3. Add the wine and continue cooking for another 15 minutes in the oven.
Onion Wine & # 8211 Recipes, Sensational Benefits
This wine recipe is very popular in Japan. The wine can be drunk for knee pain, poor eyesight, high blood pressure, hyperglycemia, diabetes, frequent urination, constipation, Alzheimer's disease or insomnia. Red onion wine is generally good for the heart because it reduces arterial lipids and increases the elasticity of blood vessels, for diabetics, because it lowers blood sugar.
• 3 red onions (purple)
• 1 bottle of quality red wine
Peel an onion, cut it into slices and let it dry before using it in making wine. After they have dried, put them in a glass jar with a lid, and add the red wine. It is hermetically sealed and left to cool for 10 days, during which time the jar does not open.
After 10 days, the wine is separated from the onion, poured back into the original bottle, and treatment can begin.
Take one tablespoon, one in the morning and one in the evening, after the meal.
The onion wine recipe presented below has tonic, general stimulant, cardiac and diuretic properties. It can be drunk to treat asthenia, kidney problems or dropsy.
• 5 onions
• 1 liter of white wine
• 100 g of bee honey
Onion Wine - Recipes and Sensational Benefits
Peel the onions, grate them and soak them in a jar or bottle of white wine. Leave for 8 days, then strain. Another option is to centrifuge the onion and combine the resulting juice with 150 g of sugar. Stir and strain.
Take 50 ml of onion wine, 3 times a day, before meals.
• 3 onions
• 750 ml of red wine (one bottle)
Wash the onion, peel, and cut into 8 equal parts. Put the onion in a jar, pour the wine, close tightly and leave to soak for 7-8 days in the cold. Strain, store in the desired containers, and store in the refrigerator.
Drink a glass (50 ml) of wine, 1-2 times a day. For the elderly, 20 ml per day is enough. It is also recommended to eat onion slices soaked in wine. For those who can not consume it as such, you can add a teaspoon of honey, or the wine can be easily boiled and drunk hot, with your favorite spices.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Prepare the pancakes by adding chopped hot peppers, or finely chopped and finely chopped thyme. Wash, peel the livers, cut them in half, or if they are too big in three / four. Finely chop the onion and garlic.
Melt the butter well in a large enough pan (also fit the liver)
Add the onion and sauté until soft, add the garlic and give it the same fate (saute with it!).
Add the livers and brown them lightly as when frying them
Extinguish with the wine and simmer for a minute
Add the cream, 100 grams of it, the rest is placed next to the filling.
Season with salt, pepper and marjoram
Put the chopped hot pepper (both green and red to taste) and I kept it for garnish!
Add the chopped parsley and thyme
Leave the livers on the fire for a few minutes until they penetrate the spices and the sauce binds.
When it is almost ready, turn on the oven and turn it to 200 degrees
The pan with the liver is then removed from the heat.
Put the pancakes in the chorus and fill them with the resulting liver mixture and next to it, a teaspoon of remaining cream. Grease a pan with butter (it must be well greased)
Carefully place the pancakes in the tray, side by side. The hot escape from the oven should last only 10 minutes.
Pancakes with chicken liver are served with sour cream and hot peppers.
Baked chicken liver with potatoes
Chicken liver with baked potatoes with tomato sauce, seasoned with paprika and green parsley
Chicken liver with wine sauce
Chicken liver recipe with white wine sauce and sesame oil, seasoned with cloves and garlic
Risotto with poultry liver
Risotto with poultry liver (chicken and chicken), prepared with poultry soup, rice, cheese, celery root, onion, carrots and white wine
Baked chicken stuffed with liver
Baked chicken stuffed with stewed chicken liver, onion, bread and boiled eggs
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Eating liver with cream
I'm cooking and I'm waiting for you to come back for other creamy food recipes!
Did you like the recipe? Recommend it!
I'll even try, it sounds good.
I hope you like it, tell me how it turned out.
Hi. Which garnish works best with sour cream liver?
Hi! I wouldn't make a garnish for this liver dish at all, but if I were to recommend one to you, then that would be a simple one: natural potatoes.
It goes very well to pour the sauce over boiled rice. Instead of water, I recommend using 100 ml of white wine to boil the liver and then add the cream. Good appetite!
they look super good and I am convinced that they are also tasty. when I buy liver I do too)
The pictures seem to me to be unfair to them, how good these livers with sour cream seem to me, I hope to get some more successful pictures :)
Looks like this is the food you need champagne for
looks great, today I do too and I will give feedback, I have been checking for time since I am looking for something other than liver with garlic or tomato sauce :)))
:)) I really like eating liver with cream, maybe because it's something else. I hope you find it as tasty as it sounds :)
I made it according to your recipe, it's delicious.
I just put it on the plates 5 minutes ago and it was devoured by mine, good, good)
It seems that I am not the only one who gives in to the wind after eating liver: D
That's super cool. I tried too and it turned out badly.
I already have water in my mouth. this will be the menu for tomorrow.
it looks and sounds so tasty. I told you I'm stuck in your blog. :)))
:)) It means that you should also choose a nickname. If you have no inspiration, know that "Insert" is still free. The same goes for & quot; Mangalia & quot: P
This is who I am! Superrrrrrrrr thank you Robert. It turned out fantastic! PAtricia
You have nothing to do, Patricia. I should thank you for praising the result of the recipe)
is it a problem if they are cooked with vegetable cream?
I've never tried vegetable cream, so I'm not sure, but I don't think there should be any problems. If you try liver food with this vegetable cream, I would be grateful if you could tell me how it was. You really made me curious :)
all excellent recipes. since I discovered you I love to cook. simple and tasty. bravo.
I'm really glad to hear that you love to cook in part because of my blog.
very good: D..just what I did ..
simple and tasty recipe!
Hi & gt: D: D & lt:) is my husband's favorite meal & gt: D & lt
Tried, succeeded, devoured. mmmmmmm
Go my head. it was raining in my mouth! That's what I need if I enter your blog during the program :)
I had to try this recipe urgently!
I've been following your blog for about a year and now I couldn't resist commenting. A sincere THANK YOU for all your great recipes and most of them FAST! When you have a schedule from 9 to 18, you don't have much time for cooking, that's why your blog is my source of inspiration for a tasty and fast dinner during the week and for a culinary treat on the weekend!
:) Since you lasted a year without commenting on the blog, it means that you are patient and you can wait until the evening, when you get home and you can put into practice my recipes: P
But when you get home at 18-19, I think it's hard to have the mood and / or energy to cook, so I'll try to get you as many quick recipes as possible - in fact, I'll rather try to get YES more complicated recipes, because I usually run away from them like incense hell :))
Hi, I'm on the dukan diet, the cruise phase. so in no case butter or oil in that amount and sour cream. not that it wouldn't rain in my mouth. I was born in Moldova, sour cream is my life!
Would these livers work with low-fat yogurt? Instead of butter / oil I put a tablespoon of olive oil, instead of sour cream I put 0% yogurt and God have mercy!
Alina, I really don't know how this liver dish with skim yogurt instead of sour cream could come out. Obviously, I never thought to try it, although it sounds good & quot; cruise phase & quot :) I don't know anything about the dukan diet either, but it seems to be quite convincing since it made you give up sour cream. Now you made me curious. So how did your dukan liver food turn out? : D
Eh, curious darling, it came out divine. The difference between sour cream and yogurt is only in the brain. The consistency can be more creamy, less creamy, and the taste. if you don't know what food is made of, you can only guess, right? You know: he who sees and does not know, says that it must be so! As for dukan, yes it is a good diet, as long as it is kept rationally (like anything else, used rationally = good, used fanatically or inconsistently = harmful). It's just that I can't stick to this diet just like in the book, because I'm dead after fruits and peppers and tomatoes, and french fries, and on top of that I have a husband who makes some phenomenal pasta with any kind of sauce, and sweets and mushrooms filled with all the madness. now, for example, he digs up some potatoes and has a block of cheese next to him and invents. Well, you say, now no, how can I keep my diet in such harsh circumstances? Have a nice weekend and steaming plates full of wonders!
It is clear, in such circumstances - of an extreme steppe - you can not keep any diet, regardless of its name :) I liked how you explained to me how it works with the difference between cream and yogurt, now let's see if my cerebellum manages to convince me - he knows a good one: the foods with sour cream must be extraordinarily tasty, the ones with yogurt are dietetic :)