New recipes

Turkey breast snails in Zepter bowl


The washed and cleaned turkey breast is cut into strips, like for Shanghai chicken and beat well. Season with salt.

I break the eggs in a bowl and mix them.

I give the turkey breast through the flour and then through the egg.

I prepare the Zepter dish and put it on low heat.

When the Thermocontrol indicator needle reaches the green area, I put oil, it heats up instantly and I put the snails in the bowl. I immediately turn them on the other side, put the lid on and turn off the fire. In two minutes I remove the lid from the bowl and the snails are ready.

I put the snails on a paper towel to absorb the oil, then I move them on a serving platter.

What makes me happy is the fact that I can fry the olive oil that I like so much. That's because by stopping the fire, the oil temperature no longer rises. Olive oil has a burning point of around 200 degrees, a point it cannot reach.




  • turkey breast - 1 kg
  • juice from two large lemons
  • 100 ml olive oil
  • french mustard 2 tbsp (55 g)
  • thyme 2 teaspoons grated
  • basil 2 grated teaspoons
  • garlic 6 puppies
  • white wine 150 ml
  • salt pepper

The oven is preheated to 200 degrees Celsius.

Wash the turkey breast and clean it of grease or skin. Grow in places, rub with salt and pepper, then put in a Jena bowl.

Mix in a bowl the French mustard with berries, olive oil and crushed garlic. Mix well.

Add thyme and basil, lemon juice and wine. Stir the sauce again and then add over the turkey breast. If you want, you can cook together with the breast and vegetables.

Cover the dish with aluminum foil and put in the oven. After 25 minutes, reduce the heat to 180 degrees and leave for 25 minutes. Remove the foil to brown the meat.

After another 15 minutes, remove the meat and let it sit for a while. Put the meat on the plate and the sauce in a saucepan.


CHICKEN WITH VEGETABLE NOODLES / IN WOK / ZEPTER

09.05.2013 / CHICKEN WITH VEGETABLE NOODLES / IN WOK / ZEPTER

Chicken cubes are soaked for 1 hour in: sesame oil, soy sauce, honey, ginger, chili flakes (optional), garlic.

Put the wok with a lid and empty, at medium to high, 2-3 minutes, until the base of the bowl accumulates heat, put 2-3 tablespoons of oil, coriander seeds, ginger and garlic, mix to leave the spices to flavor, then add the chicken pieces, stir until the meat closes its pores and turn off the heat.

Mix well, put the lid on the pot and turn off the heat. Leave for about 15 minutes, then add the chopped vegetables (carrot, green onion, eggplant, zucchini, a few peas).

Turn on the heat again until boiling (or when the first steam comes out), add starch diluted in water and soy sauce and then put parsley and a few green onion tails cut as thin as noodles.

They can be served with Chinese rice noodles.

In a zepter bowl of 3-4 l. Put water: 1-2 l. With a little salt, cover with a lid and put on high heat. When steam comes out of the bowl, I put the noodles, put the lid on and put out the fire. I leave the noodles in hot water, just as many minutes as it says in the instructions. I add them to the chicken with vegetables in the wok.

GOOD APPETITE .

DEAR: SCARLET RELI

White bat.

Proven recipes for Zepter dishes by Simona Iacob


Ingredient:
-300g turkey breast
-1 small onion
-2 cloves garlic
-1 or
-salt
-pepper

Method of preparation:
Chop the meat with MixSy, then chop the onion and garlic.

Add salt, pepper and egg. Mix well.

Meat balls of equal size are formed by hand.

Put 2 tablespoons of oil in the hot Zepter frying pan. The oil is enough to prepare all the meatballs.

Turn the meatballs to brown on the other side.

This is what the Zepter bowl looks like after I finish preparing the meatballs.


Method of preparation

The fried or baked snails are left to cool, after which thin strips are cut. These slices of snails are placed in a bowl over which the watery garlic sauce will be poured to taste and it will be left to soften for a few minutes.

If you use fresh belly, it is washed, cleaned of grease, skin and rubbed with a little corn mixed with high salt to whiten, then kept in cold water with a few pieces of onion and a tablespoon of vinegar. to disappear the "specific stomach odor" for about 15-20 minutes, then rinse well with warm water changing the water 2-3 times.
If you use the belly bought from the supermarket, it is already mostly cleaned… You just have to wash it well and remove any skin and excess fat…


Snitel turkey breast tenderized with mustard

Preparation of snails:
We slice the turkey breast and beat the slices obtained with the whisk between the bags so that they are not too thin. Grease the breast slices with mustard on both sides, cover everything with a bag and put them in the cold until the next day.
The next day, season them with salt and white pepper, put them in flour and egg and fry them in hot oil. They can also be given in breadcrumbs if someone prefers them with breadcrumbs.


Potato garnish:
Peel the potatoes, wash them, cut them into slices and boil them in salted water. After they have boiled, crush them, mix them with 1 ls frame and a little warm milk until they reach the consistency of a puree.
Finely chop an onion, crush 3 cloves of garlic. Heat 1 tablespoon of the frame and fry the onion and garlic on it. Add to the puree and mix well. You get a delicious, special puree.

This potato recipe appeared on a TV show. At first I found the combination of mashed potatoes with onion and garlic strange, but it's bestial.


We wash the chicken breast and slice it along, but not too thin.

Sprinkle salt and pepper over the fillet chicken breast and let it rest for 10-15 minutes.
In a bowl, mix the eggs with a pinch of salt, add a little pepper, then dilute them with milk and gradually add the flour and breadcrumbs.

A thicker composition will come out, which we dilute at the end with mineral water.


We add enough mineral water to make the composition stand out, but slightly thickened.
On a plate, or in a bowl we put 3 tablespoons of flour through which we pass one by one, the meat fillets, then we immerse them in the composition with eggs.
In a non-stick pan, put enough oil to cover its bottom well and put it on a medium flame towards the sea.
When the oil starts to form blisters, add the snails one by one and fry them on one side and on the other until they become nicely browned and the meat penetrates well on the fork test.


Remove the snails on an absorbent towel or in a sieve to drain the excess oil.
We serve the snails either with mustard, with fresh vegetables or with all kinds of garnishes.

SOME TIPS
1. The preparation of the snails will be done on a higher flame, otherwise we risk drowning them in fat.
2. They can also be passed through breadcrumbs, after they have been greased with egg composition (I rarely do this).
3. The oil will change after the second frying, because it burns and the snails are too browned.
4. The most resistant oil is palm oil, if you use it, I recommend it!


Proven recipes for Zepter dishes by Simona Iacob

Method of preparation:
Put the oil and onion in the cold Zepter bowl, cover with a lid and place on a low flame for 5 minutes to simmer the onion.

Add the liver and turkey breast. Cover and simmer for 15 minutes.

Meanwhile, the polenta is being prepared. Bring 250ml of water to the boil. Put 1/2 teaspoon of salt.

Add the broth to the tochitura. Cover and simmer for 5-10 minutes.

When the water has boiled, pour 3 tablespoons of corn in the rain. Stir quickly to avoid lumps.

Turn off the heat and add salt, pepper and crushed garlic.

The polenta is left on the small flame to boil for 10 minutes.

Place on the plate the tochitura, polenta and, to taste, a scrambled egg and grated cheese.
Good appetite!


Proven recipes for Zepter dishes by Simona Iacob

Method of preparation:
Put the oil and onion in the cold Zepter bowl, cover with a lid and place on a low flame for 5 minutes to simmer the onion.

Add the liver and turkey breast. Cover and simmer for 15 minutes.

Meanwhile, the polenta is being prepared. Bring 250ml of water to the boil. Put 1/2 teaspoon of salt.

Add the broth to the tochitura. Cover and simmer for 5-10 minutes.

When the water has boiled, pour 3 tablespoons of corn in the rain. Stir quickly to avoid lumps.

Turn off the heat and add salt, pepper and crushed garlic.

The polenta is left on the small flame to boil for 10 minutes.

Place on the plate the tochitura, polenta and, to taste, a scrambled egg and grated cheese.
Good appetite!


Top 5 most successful marinades for turkey meat!

Turkey meat is a dietary product that is very well assimilated by the human body. We must mention that it also tastes great.

Turkey meat is food that can be fried, boiled, steamed, baked, etc. and can be consumed in the morning, at noon and in the evening. To make sure the meat stays juicy and tender and if you want to accentuate, highlight or correct the taste, use marinades.

Marinade recipes for turkey meat are a lot, we present you the most successful.

1. “Popular” marinade

INGREDIENT:

-1 teaspoon black pepper

-2-3 cloves of crushed garlic

METHOD OF PREPARATION:

Combine all ingredients in a bowl and marinate the meat for 2-4 hours. You can marinate a whole turkey or pieces of meat.

2. “Refined” marinade

INGREDIENT:

-2 glasses (500 ml) of natural grape juice

-2 glasses (500 ml) of cold water

-4-6 dried devil fruit.

METHOD OF PREPARATION:

First mix the dry ingredients, then dilute them with the liquid ones and mix well. Marinate the meat for 3-6 hours.

3. “Delicate” marinade - makes the meat juicy and tender

INGREDIENT:

METHOD OF PREPARATION:

Mix all ingredients in a ratio of 1: 1: 1, grease the whole turkey or pieces of meat and refrigerate for 2-5 hours.

4. “Successful” marinade - gives the meat a honey taste and makes it soft

INGREDIENT:

-½ glass (125 ml) of dry red or white wine

METHOD OF PREPARATION:

Mix all the ingredients well until the honey is completely melted. Leave the meat to marinate for 1.5-3 hours.

5. “Red” marinade for baked turkey meat - for tomato lovers

INGREDIENT:

-300 gr of tomatoes, mashed with a blender

-3 tablespoons grilled meat spices.

METHOD OF PREPARATION:

Combine all the ingredients, mix them, grease the meat and leave it to marinate for 2-4 hours.

Marinated meat according to any of these recipes can be fried or cooked.