Preparation: cut the washed and dried chicken into pieces of suitable size, which we season with salt, pepper, turmeric, paprika and Raz el Hanout and paprika and place it in the bowl. Over it we place the olives, the carrot and the pieces of celery and we pour a mixture made of a tablespoon of olive oil, wine and water in the specified quantities.
The quick-pickle may just be the best kind of pickle aroundshutterstockPickles also change over time. That’s why it’s important to taste your work as you go because sometimes pickles are at their best after several weeks in the brine, while other times the flavor is superior after just a few days.Then there is the quick-pickle — the kind of pickle that& 39;s ready in less than 24 hours, and sometimes in only minutes.
Bake the eggplants, peel them and drain the bitter juice for about 2 hours. I had them frozen, I baked them this summer and I had them in the freezer. In Romania you can find frozen eggplants in the store, in our country in Canada people don't eat eggplant like us, so I had to buy and bake… We clean the onion, cut it finely and heat it in a stainless steel pan with the 250 ml of oil.
Mix the egg whites with a pinch of salt and sugar. Mix the yolks with the oil, then pour them over the egg whites and incorporate them with a spatula. Gradually add the flour and baking powder and incorporate well. Stop 2 tablespoons of the composition and the rest of We put the composition in cake trays lined with baking paper.
Put the oil, finely chopped onions and chopped meat in the bowl of the appliance, select the STEW program for and simmer everything for a few minutes. Add the paprika, then put 1.5 l of water or chicken soup and cumin powder and select BOIL. 10 minutes before the end of the program add the tomato paste, cream and flour dissolved in a little cold water, then match the taste with salt and pepper.