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Fragrated liver in milk, in the pan

Fragrated liver in milk, in the pan

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The pork liver is washed well and dried with absorbent paper.

Clean the veins and skin and cut into suitable slices.

Put the liver in a bowl and pour the milk.

Cover the bowl and keep in the fridge for at least 4 hours.

After tenderizing, take it out in a strainer to drain well.

Put the oil in a hot pan and fry the pieces of liver.

Fry on both sides for about 5-6 minutes on each side to penetrate.

Remove on paper towels.

Sprinkle with salt and pepper and can be eaten with garnish and salad.

We ate it so simple with fresh bread and pickles.

The oil in which the liver was fried is very tasty with bread.

Good appetite!

Pan with milk and honey in the pan

Sheet recipe: 1 tablespoon honey, 1 egg, 180 g sugar (1 glass of 200 ml), 50 g butter (or margarine), 4 tablespoons milk, 3 g baking soda (one teaspoon grated), 300 g flour (2 glasses of 200 ml).

Cream: 700 g homemade cream (you can also use commercially, but with a high percentage of fat (25-35,%), 100-150 g sugar (depending on how sweet you eat) 1pc vanilla sugar, fruits (cherries, raspberries, strawberries ) optional.

Cream preparation: Beat the ingredients with the mixer for only 2 & # 8211 3 minutes, but be careful not to cut the cream due to the fat of the cream. So we beat the cream for 1 minute, we stop, we check it and if necessary we mix it again.

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How to prepare the sheets: put the following ingredients in a bowl: honey, sugar, egg, butter, milk and put it in the steam bath. Stir until the sugar dissolves, but do not boil the mixture. Lift the bowl, add the baking soda and mix. Add flour. Stir and stir. The dough will be soft and sticky, but don't mind, it recovers, because we put it in the fridge for 1 hour covered with a food foil.

We are preparing the work table. Put 2 glasses of flour in a corner of the table and sprinkle well the place where we will work. Put the dough in the fridge and add the flour until it becomes easy to shape. Divide the dough into 7 & # 8211 8 equal pieces and make balls. We spread each ball on the table lined with flour, the size of the pan in which we will bake them. If the shapes come out irregularly, they are corrected when they are taken out of the pan.

Assemble the cake, greasing each sheet with cream. At the end, we put the rest of the cream on top. Leave the cake ready assembled for 1 hour in the kitchen, then put it to soak overnight in the refrigerator.

Wash the liver, clean it carefully so that no trace of iron remains, which can make the pate bitter. To be white, keep the liver in milk for a few hours.

Boil in a saucepan water with a clove, pepper, bay leaf and salt. When the water boils, let go of the liver and let it boil for about ten minutes. Try if it is ready by pressing with a fork in the thicker part of the liver if no blood or red water comes out, the liver is boiled enough.

Put the pan aside, cover and let it cool in the water.

After it has cooled, cut it into slices the thickness of a finger. It is placed nicely on the plate, and the aspic is poured on top.

This operation is done cold and on the table where the asp will be allowed to cool.

The plate should no longer be moved, otherwise the liver will move and the order made at the beginning will be damaged.
Good appetite!

700 g of veal or chicken liver
300 g onion, 1 carrot
1 cup milk
2 tablespoons butter
4 cloves garlic, 1 glass of white wine
green dill, salt, nutmeg, cumin

In a large bowl, mix the milk with the spices. Wash the liver well and leave it to marinate in milk and spices for about an hour. Meanwhile, clean the onion and carrot and chop them finely. In a Teflon pan or dry cooker, melt the butter and cook the onion and carrot for 5-7 minutes. Then add the liver (cut into long pieces) let it fry a little in butter, then add the wine and cover the pan until the wine drops. Stir occasionally. Serve Venetian-style liver seasoned with green dill. Good appetite!

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I found two interesting recipes on


  • 1 kg of chicken liver
  • 4 large onions
  • a cup of tomato juice
  • 4-5 tablespoons oil
  • paprika
  • pepper
  • salt
  • a few sprigs of parsley.

Method of preparation

Wash and clean the chicken livers well. We put them in a bowl with cold water and leave them for 15-20 minutes, during which time we change the water 2-3 times. We drain them in a strainer.

We clean and wash the onion, then cut it into scales.

Heat the oil in a larger saucepan and add the onion. We harden it until it becomes glassy, ​​then we add the livers. We mix lightly and when it changes color we pour ½ cup of water.

Partially cover the pan with a lid and let the onions and livers boil for about 10-15 minutes until tender. Add the tomato juice, then season with paprika, salt and pepper.

Let it simmer until the sauce thickens a little (about 10 minutes). At the end I sprinkled chopped green parsley. Depending on your preference, 2-3 sliced ​​garlic cloves can be added towards the end. Serve the liver with hot polenta and pickles.

Quick cake to the pan!

A simple recipe for fluffy and very tasty cakes. They are reddish on the surface and with a fluffy core inside.


-400 ml of kefir, yogurt or sour milk

-1 tablespoon of dry yeast


1.In the bowl with flour, add sugar, salt, yeast, water and kefir. Mix and knead a soft and non-sticky dough.

2. Place the dough in the clean bowl, cover it with cling film and towel and leave it to rise for 30 minutes.

3. Work the dough, cut into pieces and round them. Work with a ball of dough and cover the others so that they do not dry out.

4. Sprinkle the dough with flour, shape a stick and make a few incisions in the middle.

5. Heat the pan with oil and fry the cakes until nicely browned on both sides.

They are so soft, fluffy and tasty. And the biggest advantage is that it is extremely easy to prepare!

Pan-fried pork or veal liver or grilled

Pan-fried pork or veal liver or grilled. The liver also goes with garlic sauce. How to cook pork or veal liver without being inaccurate? How much is fried? How and when is it seasoned? A simple and cheap recipe.

I really like organ dishes and I cook them quite often. Especially pig tongue or beef, liver and brains. People are generally accustomed to chicken livers and avoid these delicacies, often not knowing how to cook them. They come out strong and Serbian, they remain raw and bland, badly seasoned.

And from chicken you can try hearts and pipettes, not just livers. Try a flour stew & # 8211 recipe here. Or a grilled pork or veal liver outdoors & # 8211 see here.

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Recipe for liver in milk with mushrooms in a slow cooker

Mushroom liver is a very tasty dish, but not everyone knows that this dish can be successfully cooked in a slow cooker, which makes it even healthier.

  • 0.5 kg of liver
  • an onion
  • 400 ml of milk
  • breading
  • salt, pepper and oil for frying
  • 200 grams of fresh or frozen mushrooms (they will need to be thawed and condensation removed).

Calories per 100 grams: 195 kcal.

Wash the liver and clean it of clots, live, blood clots. The liver is poured milk for a few hours. Mushrooms, if possible, it is better to take mushroom or mushroom mushrooms. They have to work out, cut in half and wash, drain in a stream.

Chop the onion well. Lightly grease the multicooker glass and fry the onion. If your multivarki does not have a special frying mode, you can select the & # 8220baking & # 8221 mode and leave the lid open.

When the onion turns golden, add the mushrooms and continue, stirring regularly, to fry until the moisture has completely evaporated. While the mushrooms are fried, remove the liver from the milk and cut it into 0.5 cm. Loosen the frying pan and add a tablespoon of vegetable oil to it, heat.

Boil the liver and then fry on both sides in a slow cooker with the lid open. Fill the mushrooms with the onion over the liver, salt and pepper and pour in the remaining milk so that it does not exceed the level of the products, but barely covers them and blends without closing the lid, before the excess juices evaporate.

You will be surprised by the delicate taste and the delicious juice of the dish.

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