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Aromatic butter

Aromatic butter

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Aromatic butter:

Let the butter at room temperature be quite soft, put it in a bowl, add the spices and mix everything with a wooden spoon. The butter thus obtained, we transfer it in a casserole with a lid and keep it in the refrigerator until use. Good appetite!


Bake in the oven with flavored butter

For me, it was an absolute premiere to cook, but also to eat quail. If I have eaten quail eggs before (they are very fine, they have a fine taste and dietitians praise them very much), quail meat itself & # 8230 I did not have the opportunity. Well, I recently discovered that a friend became a quail :). We were very curious to see his little farm, so we visited him, we joked, we laughed and we debugged memories, and when we left man & # 8217 did not let us leave empty handed, we came home with 8 cleaned quails, nicely placed in the casserole. Buuun, now & # 8230 how to cook them? My intention was to cook the quails in the oven, but almost all the recipes I found on the internet involved wrapping the quails with strips of bacon and, as a matter of fact, not a gram of bacon was in my fridge! And I resonated like this: the role of bacon is to prevent the meat from drying out, of course. Let's replace it with something else that may bring even more flavor to these tiny birds. And so I came to this recipe, baked quail with flavored butter. Very good, it's worth pampering sometimes!

Ingredients Baked quail with flavored butter

  • 8 whole quails, around 180-200 grams each, washed and washed with a kitchen napkin
  • 1 small lemon
  • 100 grams of butter
  • 2-3 large cloves of garlic
  • 4-5 branches of fresh thyme
  • 2 rosemary branches (about 12-15 cm. Length each)
  • 2-3 sage leaves
  • 60 ml. of defatted chicken soup
  • salt and pepper
  • steamed vegetables as a side dish

First of all, I prepared a fragrant butter, for which I used butter, grated peel of 1/2 lemon, 1 large clove of garlic, sage, 1 sprig of rosemary (leaves only), 2 sprigs of thyme , the leaves break off the branches), the juice from 1/2 lemon, salt and pepper to taste (as it is all about taste, the taste of this aromatic butter is great).

I put all the ingredients specified above in a blender and mixed them vigorously until they were homogenous.

Next, the skin of the meat quails is carefully removed, above the chest and if we succeed laterally (great attention, the skin is fragile).

Thicken the aromatic butter under the skin, 1-2 teaspoons of each quail, and distribute it evenly, massaging lightly.

Cut the remaining half of the lemon into 8 pieces (with the whole skin), break the preserved rosemary branch and the thyme sprigs into 8 pieces, slice the remaining usutroi slices.

In each quail put 1 piece of lemon, thyme, rosemary, garlic slices and distribute the remaining flavored butter.

Close the quail cavity by gathering the legs tightly together and pricking with a toothpick.

The quails thus prepared are salted and peppered on the surface and placed in a tray suitable for the oven, together with the chicken soup.

Cover the tray with a lid or aluminum foil and put it in the preheated oven at 200 degrees Celsius. Cook the quails covered for about 30 minutes, then remove the foil and continue to cool for another 25-30 minutes, until nicely browned.

The quails will cook quickly because they are small, but in principle they are hung when, being pricked with a fork in the thickest area of ​​the thighs, they release clear juices, without blood, and the meat is soft.

Cover the quails with aluminum foil and let them rest for 10-15 minutes before serving.

Serve with garnishes according to preference, I chose steamed potatoes, carrots and asparagus and I did well, the meat tastes quite intense and there was no need for a very spicy garnish. I sprinkled everything (vegetables and fried quail) with the sauce from the pan.

Our impressions were extremely favorable, I especially liked the taste of the chest which has a subtle hint of game. The aromatic butter did not allow it to dry, at the same time it gave subtle and fresh aromas to the meat. So, if you have the opportunity, do not avoid quail, good appetite!


Preparation

Put the butter together with the egg yolk in a bowl and mix with a mixer until the whole composition is homogeneous and creamy.

Wash the lemon, finely grate half of its peel and squeeze it. Add, in the composition of butter, grated peel and 2 tablespoons of lemon juice.

Wash the dill, drain it well and chop finely. Add it to the butter along with the dried dill and cumin.

Continue to mix until all the ingredients are incorporated and you get a fine paste. Put the butter on a baking sheet and roll carefully, as tightly as possible without air bubbles. Like the biscuit salami.

Turn the ends of the bar and keep in the fridge for at least 2 hours.

Tip: This spicy butter has a more intense taste if it is kept cold overnight or if it is kept in the freezer, but in this case it must be additionally packaged in food foil so as not to catch foreign taste and smell.


Bake in the oven with flavored butter

For me, it was an absolute premiere to cook, but also to eat quail. If I have ever eaten quail eggs (they are very fine, have a fine taste and dietitians praise them), quail meat itself & # 8230 I did not have the opportunity. Well, I recently discovered that a friend became a quail :). We were very curious to see his little farm, so we visited him, we joked, we laughed and we debugged memories, and when we left man & # 8217 did not let us leave empty handed, we came home with 8 cleaned quails, nicely placed in the casserole. Buuun, now & # 8230 how to cook them? My intention was to cook the quails in the oven, but almost all the recipes I found on the internet involved wrapping the quails with strips of bacon and, as a matter of fact, not a gram of bacon was in my fridge! And I resonated like this: the role of bacon is to prevent the meat from drying out, of course. Let's replace it with something else that may bring even more flavor to these tiny birds. And so I came to this recipe, for quails in the oven with flavored butter. Very good, it's worth pampering sometimes!

Ingredients Baked quail with flavored butter

  • 8 whole quails, around 180-200 grams each, washed and washed with a kitchen napkin
  • 1 small lemon
  • 100 grams of butter
  • 2-3 large cloves of garlic
  • 4-5 branches of fresh thyme
  • 2 rosemary branches (about 12-15 cm. Length each)
  • 2-3 sage leaves
  • 60 ml. of defatted chicken soup
  • salt and pepper
  • steamed vegetables as a side dish

First of all, I prepared a fragrant butter, for which I used butter, grated peel of 1/2 lemon, 1 large clove of garlic, sage, 1 sprig of rosemary (leaves only), 2 sprigs of thyme , the leaves break off the branches), the juice from 1/2 lemon, salt and pepper to taste (as it is all about taste, the taste of this aromatic butter is great).

I put all the ingredients specified above in a blender and mixed them vigorously until they were homogenous.

Next, the skin of the meat quails is carefully removed, above the chest and if we succeed laterally (great attention, the skin is fragile).

Thicken the aromatic butter under the skin, 1-2 teaspoons of each quail, and distribute it evenly, massaging lightly.

Cut the remaining half of the lemon into 8 pieces (with the whole skin), break the preserved rosemary branch and the thyme sprigs into 8 pieces, slice the remaining usutroi slices.

In each quail put 1 piece of lemon, thyme, rosemary, garlic slices and distribute the remaining flavored butter.

Close the quail cavity by gathering the legs tightly together and pricking with a toothpick.

The quails thus prepared are salted and peppered on the surface and placed in a tray suitable for the oven, together with the chicken soup.

Cover the tray with a lid or aluminum foil and put it in the preheated oven at 200 degrees Celsius. Cook the quails covered for about 30 minutes, then remove the foil and continue to cool for another 25-30 minutes, until nicely browned.

The quails will cook quickly because they are small, but in principle they are hung when, being pricked with a fork in the thickest area of ​​the thighs, they release clear juices, without blood, and the meat is soft.

Cover the quails with aluminum foil and let them rest for 10-15 minutes before serving.

Serve with garnishes according to preference, I chose steamed potatoes, carrots and asparagus and I did well, the meat tastes quite intense and there was no need for a very spicy garnish. I sprinkled everything (vegetables and fried quail) with the sauce from the pan.

Our impressions were extremely favorable, I especially liked the taste of the chest which has a subtle hint of game. The aromatic butter did not allow it to dry, at the same time it gave subtle and fresh aromas to the meat. So, if you have the opportunity, do not avoid quail, good appetite!


Chicken legs with creamy mushroom and cream sauce and flavored butter with garlic & # 8211 in the oven

Chicken legs with creamy mushroom sauce and cream and garlic flavored butter & # 8211 in the oven. Baked chicken leg recipe with flavored butter, cream and mushrooms. Roast whole chicken legs with brown crust and tender meat. Recipes with chicken legs. Chicken steak recipes. Recipes with mushrooms and cream.

I recently made these chicken legs with creamy mushroom sauce and baked cream and the whole family was very excited about them. The truth is that we are not lovers of white meat (chicken breast) and that I most often prepare legs or wings. That's why we have so many recipes with chicken legs on the blog & # 8211 see the collection here.

I prefer whole legs with skin and bone because these two elements give tenderness and flavor to the final preparation. Especially when cooking legs in the oven. Why? Because the bone is a good conductor of heat and cooks the meat from the inside and the skin is a good insulator that protects the meat against drying. In addition, that reddish and crunchy crust is made of leather!

I usually make the simplest recipe for baked chicken legs with potatoes (everything is baked at once in the same tray) & # 8211 see here.

You can use whole or sectioned thighs (lower and / or upper). This time I wanted to include in the recipe green onions, sweet cream and fresh mushrooms. In winter you can use old onions (white or red) and the mushrooms can be frozen. I had mushroom-type mushrooms, but if you also have wild mushrooms on hand (mushrooms, yolks, etc.) don't hesitate to use them because they have a fantastic aroma!

The cream used is a natural sweet cream for min. 30% fat (La Dorna, Zuzu, Olympus, Pilos etc & # 8211 see more here recommended brands). I do not recommend the so-called vegetable imitations like GranCucina or similar, but neither does sour cream (for papanas or sarmale) because it coagulates when baked.

The secret of the aroma and tenderness of these thighs lies in the fact that under their skin I introduced a fragrant butter cream with garlic and greens & # 8211 see here how it's done.

This flavored butter melts slowly during baking and greases and impregnates the meat with its flavors. You can't imagine how tender and fragrant the flesh of these thighs is in the end!

From the quantities below results 2-3 servings of chicken legs with creamy mushroom and cream sauce and butter flavored with garlic & # 8211 in the oven (depending on the size of the legs).


Bake in the oven with flavored butter

For me, it was an absolute premiere to cook, but also to eat quail. If I have eaten quail eggs before (they are very fine, they have a fine taste and dietitians praise them very much), quail meat itself & # 8230 I did not have the opportunity. Well, I recently discovered that a friend became a quail :). We were very curious to see his little farm, so we visited him, we joked, we laughed and we debugged memories, and when we left man & # 8217 did not let us leave empty handed, we came home with 8 cleaned quails, nicely placed in the casserole. Buuun, now & # 8230 how to cook them? My intention was to cook the quails in the oven, but almost all the recipes I found on the internet involved wrapping the quails with strips of bacon and, as a matter of fact, not a gram of bacon was in my fridge! And I resonated like this: the role of bacon is to prevent the meat from drying out, of course. Let's replace it with something else that may bring even more flavor to these tiny birds. And so I came to this recipe, for quails in the oven with flavored butter. Very good, it's worth pampering sometimes!

Ingredients Baked quail with flavored butter

  • 8 whole quails, around 180-200 grams each, washed and washed with a kitchen napkin
  • 1 small lemon
  • 100 grams of butter
  • 2-3 large cloves of garlic
  • 4-5 branches of fresh thyme
  • 2 rosemary branches (about 12-15 cm. Length each)
  • 2-3 sage leaves
  • 60 ml. of defatted chicken soup
  • salt and pepper
  • steamed vegetables as a side dish

First of all, I prepared a fragrant butter, for which I used butter, grated peel of 1/2 lemon, 1 large clove of garlic, sage, 1 sprig of rosemary (leaves only), 2 sprigs of thyme , the leaves break off the branches), the juice from 1/2 lemon, salt and pepper to taste (as it is all about taste, the taste of this aromatic butter is great).

I put all the ingredients specified above in a blender and mixed them vigorously until they were homogenous.

Next, the skin of the meat quails is carefully removed, above the chest and if we succeed laterally (great attention, the skin is fragile).

Thicken the aromatic butter under the skin, 1-2 teaspoons of each quail, and distribute it evenly, massaging lightly.

Cut the remaining half of the lemon into 8 pieces (with the whole skin), break the preserved rosemary branch and the thyme sprigs into 8 pieces, slice the remaining usutroi slices.

In each quail put 1 piece of lemon, thyme, rosemary, garlic slices and distribute the remaining flavored butter.

Close the quail cavity by gathering the legs tightly together and pricking with a toothpick.

The quails thus prepared are salted and peppered on the surface and placed in a tray suitable for the oven, together with the chicken soup.

Cover the tray with a lid or aluminum foil and put it in the preheated oven at 200 degrees Celsius. Cook the quails covered for about 30 minutes, then remove the foil and continue to cool for another 25-30 minutes, until nicely browned.

The quails will cook quickly because they are small, but in principle they are hung when, being pricked with a fork in the thickest area of ​​the thighs, they release clear juices, without blood, and the meat is soft.

Cover the quails with aluminum foil and let them rest for 10-15 minutes before serving.

Serve with garnishes according to preference, I chose steamed potatoes, carrots and asparagus and I did well, the meat tastes quite intense and there was no need for a very spicy garnish. I sprinkled everything (vegetables and fried quail) with the sauce from the pan.

Our impressions were extremely favorable, I especially liked the taste of the chest which has a subtle hint of game. The aromatic butter did not allow it to dry, at the same time it gave subtle and fresh aromas to the meat. So, if you have the opportunity, do not avoid quail, good appetite!


Baked corn with flavored butter

You can't help but notice that the market is full of young, "milk" corn, only good for boiling or preparing unprecedented recipes. Because last year I told you about the recipe to make the perfect cooked corn, today I thought I would tell you how I prepare baked corn, this time with flavored butter. It is very important to use fresh corn, check each cob before buying it. When you place it in the tray before putting it in the oven, use aluminum foil to wrap each stone well, it will be done much faster.

Ingredients for 3 people:
& # 8211 3 corn cobs
& # 8211 75g butter
& # 8211 teaspoon basil, oregano, thyme, dried marjoram
& # 8211 a teaspoon of garlic powder or 2 cloves of garlic put on a grater
& # 8211 a teaspoon of salt

I melted the butter and mixed all the spices in it (herbs, salt, garlic), then let it cool a bit, until it started to harden.

I carefully unwrapped the cone's buns, but I did not detach them from the spine.

With a pastry brush I greased the corn well with the flavored butter.

Then I lifted the panes around the cob and tightened them well. This is the perfect time to wrap each corn cob in aluminum foil. I skipped this step because I realized at the last moment that our film was over. I then placed the cobs in a tray lined with paper and baked them for 30 minutes in the oven heated to 180 degrees. Don't forget to turn the cobs from time to time, to make sure they are cooked evenly.

You will notice that the ripe corn is ready when the grains are soft and it bites and chews easily, so the work goes on tested, it is not a standard baking time. It would be good if you had a grill or a country oven, a good stove in which to bake corn, then the taste would be really magical. You're welcome!


Baked corn with flavored butter

You can't help but notice that the market is full of young, "milk" corn, only good for boiling or preparing unprecedented recipes. Because last year I told you about the recipe to make the perfect boiled corn, today I thought I would tell you how I prepare baked corn, this time with flavored butter. It is very important to use fresh corn, check each cob before buying it. When you place it in the tray before putting it in the oven, use aluminum foil to wrap each stone well, it will be done much faster.

Ingredients for 3 people:
& # 8211 3 corn cobs
& # 8211 75g butter
& # 8211 teaspoon basil, oregano, thyme, dried marjoram
& # 8211 a teaspoon of garlic powder or 2 cloves of garlic put on a grater
& # 8211 a teaspoon of salt

I melted the butter and mixed all the spices in it (herbs, salt, garlic), then let it cool a bit, until it started to harden.

I carefully unwrapped the cone's buns, but I did not detach them from the spine.

With a pastry brush I greased the corn well with the flavored butter.

Then I lifted the panes around the cob and tightened them well. This is the perfect time to wrap each corn cob in aluminum foil. I skipped this step because I realized at the last moment that our film was over. I then placed the cobs in a tray lined with paper and baked them for 30 minutes in the oven heated to 180 degrees. Don't forget to turn the cobs from time to time, to make sure they are cooked evenly.

You will notice that the ripe corn is ready when the grains are soft and it bites and chews easily, so the work goes on tested, it is not a standard baking time. It would be good if you had a grill or a country oven, a good stove in which to bake corn, then the taste would be really magical. You're welcome!


Baked corn with flavored butter

You can't help but notice that the market is full of young, "milk" corn, only good for boiling or preparing unprecedented recipes. Because last year I told you about the recipe to make the perfect boiled corn, today I thought I would tell you how I prepare baked corn, this time with flavored butter. It is very important to use fresh corn, check each cob before buying it. When you place it in the tray before putting it in the oven, use aluminum foil to wrap each stone well, it will be done much faster.

Ingredients for 3 people:
& # 8211 3 corn cobs
& # 8211 75g butter
& # 8211 teaspoon basil, oregano, thyme, dried marjoram
& # 8211 a teaspoon of garlic powder or 2 cloves of garlic put on a grater
& # 8211 a teaspoon of salt

I melted the butter and mixed all the spices in it (herbs, salt, garlic), then let it cool a bit, until it started to harden.

I carefully unrolled the cone's buns, but I did not detach them from the spine.

With a pastry brush I greased the corn well with the flavored butter.

Then I lifted the panes around the cob and tightened them well. This is the perfect time to wrap each corn cob in aluminum foil. I skipped this step because I realized at the last moment that our film was over. I then placed the cobs in a tray lined with paper and baked them for 30 minutes in the oven heated to 180 degrees. Don't forget to turn the cobs from time to time, to make sure they are cooked evenly.

You will notice that the ripe corn is ready when the grains are soft and it bites and chews easily, so the work goes on tested, it is not a standard baking time. It would be good if you had a grill or a country oven, a good stove in which to bake corn, then the taste would be really magical. You're welcome!


Preparation

Put the butter together with the egg yolk in a bowl and mix with a mixer until the whole composition is homogeneous and creamy.

Wash the lemon, finely grate half of its peel and squeeze it. Add, in the composition of butter, grated peel and 2 tablespoons of lemon juice.

Wash the dill, drain it well and chop finely. Add it to the butter along with the dried dill and cumin.

Continue to mix until all the ingredients are incorporated and you get a fine paste. Put the butter on a baking sheet and roll carefully, as tightly as possible without air bubbles. Like the biscuit salami.

Turn the ends of the bar and keep in the fridge for at least 2 hours.

Tip: This spicy butter has a more intense taste if it is kept cold overnight or if it is kept in the freezer, but in this case it must be additionally packaged in food foil so as not to catch foreign taste and smell.


Flavored butter with garlic and green parsley, lemon & # 8211 sauce Maitre D & # 8217Hotel

Butter flavored with garlic and green parsley, lemon & # 8211 sauce Maitre D & # 8217Hotel. Natural flavored butter recipe with greens and garlic. How to make flavored butter for grills, steaks, sauces, steaks, baguettes or grilled vegetables? Homemade flavored butter roll and kept in the freezer or refrigerator.

This butter flavored with garlic and green parsley it is very easy to prepare and is very useful in the kitchen. From it, cut small slices that are placed on hot beef steaks, on other grilled meats or on simple steamed or sauteed vegetables.

Also with this aromatic butter, grease (before baking) the weaker meats (chicken breast, chop) or fill different dishes: meat rolls, croutons for appetizer or chicken in Kiev (breaded chest filled with butter) & # 8211 see the recipe here.

Maitre D & # 8217Hotel flavored butter or sauce is usually made without garlic. Regarding the spices used: everyone can prepare the flavored butter according to their own imagination. Perhaps the most common option is with garlic and parsley. You can also add grated lemon peel, pink pepper, hot pepper flakes, etc. Oana did something like that for some turkey legs & # 8211 recipe here.

I first ate garlic and parsley flavored butter in Vienna in 1984. I was fascinated by the aromas and flavors of my grilled meat from the small round of butter placed on top. Exceptional! I was 12 years old and I remember these things perfectly. That's when I discovered how to make spreadable butter that does not harden in the refrigeratorsee the recipe here.

Because it resists well in the freezer, I always have a packet (roll) of flavored butter at hand. I give you the recipe for a stick of approx. 250 g from which approx. 15-20 slices of butter aormat with garlic and green parsley.