Steaks, risotto and doughs

 How to grill a tasty steak

An original addition to the meatloaf: a carrot grated on a small grater to mix into the mince and another one

cooked and rolled in the middle of the meat.

To make the grilled roast more tasty, leave the pieces of meat for 2 hours covered with a mixture of chopped mint leaves, oil, salt, chopped onion and garlic, and a little pepper.

Is the buns dry? Cut it into slices and spread them with a fresh cream prepared as follows: separate 2 egg yolks from the egg whites, beat the egg whites until frothy and leave them to cool: combine the egg yolks with 4 tablespoons of sugar, add a teaspoon of rum, 200 g of sweet cheese and finally the egg whites. After 2 hours you will serve a delicious cake.

If the salami is too dry or has been kept too long in the fridge, restore its tenderness by soaking a piece of cotton pinch in dry wine, cover the salami and place it in the fridge in the vegetable compartment. Wet the tongs 2-3 times and the third day you will have fresh salami.

Don’t have starch for squeezing? Boil 2 tablespoons of rice thoroughly in 3/4 litre of water. Strain and use the liquid as a squeeze. Add a teaspoon of sugar and the iron will iron more easily over the pressed laundry.

Put 2 salted sardines (only the fillets), 2-3 tablespoons of olives (without the symbols), 100 g of canned fish, parsley, a little garlic through the mincer. Add salt, pepper and 2 tablespoons of olive oil to the mixture. Mix the paste well and serve on slices of fried bread or cooked macaroni.

And even though it’s past winter, it’s good to remember and know how to preserve fruit for winter. So when you put them in the pantry or cellar, you don’t have to wash them. You will only do this when you eat them.

How to prepare risotto

Risotto is a meal made from rice cooked in a certain way.

Risotto is prepared with fried or boiled mutton, poultry, fish, eggs, boiled or dried fruit, nuts and vegetables.

To prepare the different risotto, select the rice, washed and drained well of water. Then fry this in fat so that the grains do not stick together when boiling.

Cover the fried rice with boiling, lightly salted water or meat stock and boil until the grains swell and soften for about 30 to 35 minutes.

Usually put 2 – 2 1/2 cups of water to 1 cup of dry rice.

Cook the rice in a small boil without stirring in the covered pan.

About doughs

YEAST DOUGH

From dough, all kinds of pastries are made: pates, muffins, buns, doughnuts etc.

The yeast used to knead the dough ferments the sugars in the flour, breaking them down into carbon dioxide and alcohol. The carbon dioxide that forms in the dough in the form of basicutes makes the dough rise and thins it.

The amount of yeast needed to make the dough varies between 20 and 50 g per 1 kg of flour.

The more butter, eggs and sugar you put in the dough, the more yeast you need. Before being used to make the dough, the yeast is dissolved in warm water or warm milk. After kneading, cover the bowl of dough with a clean napkin and leave in a warm place to rise. It is recommended that the risen dough be gently kneaded by hand, then left to rise again. When the dough is kneaded, some of the carbon dioxide comes out of the dough and air enters instead, which intensifies fermentation, ensuring better rising and rising.

Before preparing the dough, the flour should be sifted to remove lumps and any foreign bodies. The dough can be made with or without kneading. It is recommended to make the pastry if a lot of eggs, sugar or butter are added to the dough. Dough without plamadeala is kneaded at once, then let rise, knead and let rise again.

For the yeast dough, first prepare a thin dough: dissolve the yeast in all the water or milk and add half the quantity of flour. Leave the prepared yeast in a warm place for 45-60 minutes. During this time it rises and increases its volume by 1 1/2 – 2 times. When the fermentation of the pastry has finished and

begins to let a little, add the eggs, sugar, butter, salt, mix well, pour in the rest of the flour and knead the dough. It is perfectly kneaded when it no longer sticks to the hands and comes away easily from the sides of the bowl. After kneading, let the dough rise in a warm place for 1 1/2 – 2 hours.

The end of the rising is recognised in the same way as the kneading, i.e. when the dough begins to set. Both the pastry and the dough should not be left to rise too long, as this damages the quality of the dough.

If the dough sits too long, lactic acid bacteria develop in the dough, which transforms the sugary substances into lactic acid, causing both the dough and the products made from it to acquire a sour taste.

It is therefore not a good idea to knead the dough in the evening.

It takes 3-4 hours for the dough to rise.