The first time I roasted a chicken was based on a recipe from my Hungarian mother-in-law. She has a traditional way of roasting the chicken. Looking back to the process, it is rather simple. My favourite roasted chicken was from the mobile vendor in Budapest, right next to the DVD rental store where we used to frequent. (Gosh, that was already some years ago since nowadays people don't rent DVDs anymore!) Anyway, the following is a recipe by Yummychunklet and she wrote it was adapted from Better Homes and Gardens.
INGREDIENTS
1 3.5 to 4-lb. chicken
2 tbsp. butter, melted
1/2 tsp. each salt and black pepper
3/4 c. honey
2 tbsp. fresh tarragon, chopped
1 c. peeled and sliced shallots
1 c. champagne
1/2 c. chicken broth
1&1/2 c. frozen peas
1 small lemon, thinly sliced (optional)
1 3.5 to 4-lb. chicken
2 tbsp. butter, melted
1/2 tsp. each salt and black pepper
3/4 c. honey
2 tbsp. fresh tarragon, chopped
1 c. peeled and sliced shallots
1 c. champagne
1/2 c. chicken broth
1&1/2 c. frozen peas
1 small lemon, thinly sliced (optional)
INSTRUCTIONS
1. Preheat oven to 375 degrees. Rinse chicken cavity; pat dry with paper towels. Tie legs together with kitchen string or a strip of cheesecloth. Place in shallow roasting pan. Brush with melted butter; sprinkle with salt and pepper. Roast uncovered for 1 hour 15 minutes to 1 hour 45 minutes until chicken is no longer pink (180 degrees internal temperature).
1. Preheat oven to 375 degrees. Rinse chicken cavity; pat dry with paper towels. Tie legs together with kitchen string or a strip of cheesecloth. Place in shallow roasting pan. Brush with melted butter; sprinkle with salt and pepper. Roast uncovered for 1 hour 15 minutes to 1 hour 45 minutes until chicken is no longer pink (180 degrees internal temperature).
2. Brush chicken with half the honey and half the tarragon, and roast for an additional five minutes until honey forms a golden brown glaze.
3. Remove chicken from pan and tent with foil. Transfer pan drippings into large saucepan on stove top. Add shallots, champagne, broth, and remaining honey. Simmer, uncovered, for 10 to 15 minutes until sauce is thickened and shallots are tender. Add frozen peas and lemon slices (if using), and simmer an additional five minutes.
4. To serve, slice chicken into pieces, ladle slices with sauce, and sprinkle with remaining tarragon.
Photocredit: Yummychunklet
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]) is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.
Author: Jackie of Vegan Yack Attack
Recipe type: Entree, Dinner, Lunch
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 1
An nontraditional grilled cheese, complete with buffalo tempeh and melty vegan mozzarella.
Ingredients
- 2-3 oz. Tempeh, Cubed
- 3 Tbsp. Water
- 1 C. Kale, Chopped
- 1½ Tbsp. Buffalo Sauce, Adjust to your preference (I use Frank's Red Hot Buffalo Sauce)
- ⅓ C. Vegan Go Veggie! Mozzarella Shreds
- 1 Tbsp. Vegenaise
- 2 Slices of Bread (Preferably Wheat or Sourdough)
Instructions
- Warm a small pan over medium heat on a stove.
- Place the tempeh cubes and water into the pan, cook covered for 5 minutes; then start breaking up the tempeh with a spoon.
- Cook uncovered until the water is mostly evaporated and add the kale to the pan, along with the buffalo sauce.
- Saute the mixture until the kale wilts, and in the meantime take the two slices of bread and spread a thin layer of vegenaise onto both sides of each slice.
- Carefully place the buffalo tempeh onto the bread and top with the vegan mozzarella.
- Top the sandwich with the other slice of bread and put it into a panini press, George Foreman grill or onto a skillet. Cook until the cheese shreds have melted and the bread is golden brown. Serve warm!
veganyackattack.com/2013/04/18/grilled-buffalo-tempeh-moz...
https://farm9.staticflickr.com/8114/8661147342_78db16d9d7_b.jpg
Originally uploaded by Marni Molina
The term wheatberry or wheat berry refers to the entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm. Wheatberries have a tan to reddish brown color and are available as either a hard or soft processed grain. They are often added to salads or baked into bread to add a crunchy texture; as a whole grain, they also provide nutritional benefits since they are an excellent source of dietary fiber.
Wheatberries are the primary ingredient in an Eastern European Christmas porridge called 'kutya'. And guess what, ''Kutya'' in the Hungarian language means 'dog'!
Originally uploaded by zannnielim
This is the Sugar! Shop. It's a really colourful place with candies, sweets, lolly pops, chewing gums, marcipan cakes, muffins, Somlói Galuska, you name it!! There is an ice-cream section that has a wonderful Cranberry Yoghurt Ice-cream flavour and Milk Rice (tejberizs) they're really delicious! It's like entering the ''willywonka world''! Highly recommended to anyone to check it out:-
Nagyobb térképre váltás
