CrochetRibArt

Saturday, November 16, 2019

Crochet magazine for beginners and experienced

MAGAZINE. 10:30:00 AM

Crochet Magazine №6 2019

Crochet magazine for beginners and experienced craftsmen. In each issue of the magazine you will find modern knitted patterns and accessories for the current season for women and children, detailed master classes and new patterns. Each model is accompanied by a detailed description of the work, pattern and pattern for knitting. Such beauty will not leave you indifferent and will inspire you to update your wardrobe!

Turkish Baked Stuffed Zucchini

world cuisine 11:11:00 AM

A delicious and uncomplicated meal for a family lunch or dinner! I am sure that many
housewives have their own similar recipe, which they regularly use in the zucchini season. I also already have several favorite options, and today I offer one more :) Zucchini cooked according to this recipe turns out to be very tasty and quite satisfying, so they will come down as an independent dish. Although, in the cold, they can be served as a snack))) Who has never cooked baked stuffed zucchini, I recommend starting with this recipe! After all, tender zucchini in combination with juicy meat filling, bachamel sauce and cheese simply cannot be tasteless !!! Help yourself!!!

Ingredients:

3 medium squash
250 gr ground beef
1 small onion
1 medium tomato
2 cloves of garlic
1/2 bunch of dill
2 tbsp olive oil
salt, black pepper to taste

For bechamel sauce:

1 cup milk
1 tbsp flour
1 tbsp butter
salt, black pepper to taste
100 gr. white cheese (like mozzarella)

Cooking:

Wash the zucchini, cut the stalk and inflorescence, cut in half along with a spoon and gently clean the pulp with seeds. Should get "boats")))
Then zucchini boil in salted water until soft. But, it’s important not to digest !!! They should be soft, but not boiled and keep their shape well.
Ready zucchini to throw in a colander, that would glass water.

For the filling, heat olive oil in a pan and fry the onion, chopped into small cubes until light golden. Add minced meat, mix well and fry for 3-4 minutes.
Peel the tomatoes, cut into small cubes and add to the minced meat. Stew for a few minutes and add the garlic, passed through the press.
Salt, pepper to taste and simmer all together for about 10 minutes.
At the end add finely chopped dill, mix and remove from heat.

For the sauce, melt butter in a saucepan, add flour and fry stirring until golden brown. Then pour milk in parts, each time mixing well with a whisk, so that no lumps form. Salt, pepper to taste, stirring to bring to a boil and boil a couple of minutes until thickened. Remove from heat and cool slightly.

Next, put the zucchini on a baking tray, fill the middle with minced meat, pour sauce on top and sprinkle with grated cheese.

Bake for 15-20 minutes at 180 degrees, until browning.

Serve zucchini warm with a side dish to taste, or without)))

Bon appetit !!!

Tender, juicy chicken

world cuisine 10:50:00 AM

For lovers of spicy!
I’ll say right away that from one breast, I get 5 rolls, and because they are incredibly tasty and tender because of the filling, they fly away faster than they hit the plate, then I advise you to take at least two breasts.

- 2 chicken breasts
- 1 large onion or 2 small
- 2 bunches of herbs that you like, I have dill and parsley, you can add basil, cilantro, etc.
- 2 tooth. garlic
- 1 tablespoon tomato paste or 3 tbsp. Krasnodar sauce / ketchup
- 1 tsp spicy sauce
- 60 g butter
- 3 tbsp vegetable oil

Breasts cut and beat slightly, cut greens. Fry onions and garlic, mix with herbs, add softened butter, mix everything. Do not neglect this point, the oil will make the filling tender.
Put the filling on the breast and roll the rolls.

Grease the rolls with the prepared sauce, for this you need to mix tomato paste, spicy sauce and vegetable oil. Put in a form, do not need to lubricate it first.