You can cook now chicken liver salad with a strawberry sauce at home, not only taste it in classic French restaurants. Especially since it takes no more than 30 minutes and quite regular ingredients. Not just fried chicken liver is the key of that salad but a strawberry sauce in which liver is cooked, that’s as well a main component for salad dressing. When making a strawberry sauce, use a mortar – chefs are sure sauce gets a special taste then. Dressing can be mixed in a jar. So watch all that in our video recipe. ✅ Ingredients: • mix of lettuce – 3 oz /100 g • chicken liver – 7 oz /200 g • 2 potatoes • 8 cherry tomatoes • 3-4 button mushrooms • 1 shallot • garlic – 1 clove • butter – 2 oz /50 g • strawberry – 5 oz /150 g • juice of 1 lemon • pepper blend – ½ tsp • dijon mustard – 1 tsp • vegetable oil – 4 tbsp • sugar – 2 tsp • salt – to taste ✅ You will need: • pan • blender or jar with a tight lid • mortar and pestle • carving board • strainer ?Preparation: 1. Boil the potato. 2. Strawberry sauce: crush the fresh strawberry in a mortar or blender, add 1 lemon juice, incorporate well and strain. 3. Salad dressing: add the pepper blend, ¼ tsp of salt, 4 tbsp of strawberry sauce and the dijon mustard into a jar (or blender bowl), screw the lid and toss well. Add the sugar and vegetable oil and toss again. 4. Clean the chicken liver, remove fat and ducts. 5. Cut the potato, cherry tomatoes and mushrooms into large pieces, the garlic into slices and shallot into rings. 6. Melt the butter in the heated pan, add the garlic and fry for a minute and add the button mushrooms, fry for 2 minutes, add the shallot and fry for a minute, stirring, over low-medium heat. 7. Take the mushrooms, shallot and garlic out of the pan and fry the liver in the same butter for 2-3 minutes on each side. One minute before readiness add 4 tbsp of strawberry sauce. Stir and remove the pan from the stove or better take the liver out to stop frying process. Important to not overdo the liver as it can be dried out. Check it making a cut – it should be lightly pink. 8. Lay out the lettuce mix on a salad dish, add the potato, tomatoes, mushrooms, chicken liver and drizzle with the prepared dressing. Serve the chicken liver salad just warm. ... https://www.youtube.com/watch?v=Yw7xnW_Cwu4

If you love roasted cauliflower recipes, you must try our favorite one! This is one of the Asian-style whole roasted cauliflower variations. This dish combines the earthy goodness of cauliflower with the rich flavors of a savory tofu sesame sauce, creating a culinary experience that's both satisfying and nutritious. It's a perfect blend of textures and tastes that will leave you craving more. This super easy roasted whole cauliflower recipe for lunch or dinner is ready in 35 minutes and can be served as a main or side dish. With a few simple ingredients, you can create a restaurant-style dish right in your kitchen and impress your family, guests, and loved ones! ❤️ If you like the recipe and want to say thanks, you can buy us a coffee - http://buymeacoffee.com/alwaysyummy ⏰ Cooking time: 35 min ? Servings: 4 ? Calories: 63 kCal ✅ Ingredients: • cauliflower – 2 lb | 900 g • milk – 1/5 cup | 50 ml • tofu – 10 oz | 300 g • garlic – 2 cloves • fresh cilantro – 2 tbsp | 10 g • soy sauce – 1/5 cup | 50 ml • sesame seeds – 2 tsp • sesame oil – 2 tsp • rice vinegar – 2 tbsp • sugar – 1,5 tsp • salt – 1 tsp • chili sauce – to taste • chili flakes – to taste ✔︎ You will need: • oven • baking tray • stockpot • blender or mixer • carving board • bowl • colander ? Preparation: 1. Preheat oven to 350°F | 180°C. 2. Bring to a boil 8 сup | 2 l of water in a deep stockpot and add 1/5 cup | 50 ml of milk and 1 tsp of salt. 3. Add the whole cauliflower into the boiling water and cook for 5-7 minutes. 4. Into a mixer bowl add the tofu, 2 garlic cloves, 2 tbsp | 10 g of cilantro leaves, soy sauce, rice vinegar, sugar, sesame seeds and oil, chili sauce and chili flakes to taste, mix well. The sauce is ready. 5. When cooked throw the cauliflower into a colander to well drain. 6. Brush a baking tray with a bit of cooking oil, place the whole cauliflower onto the centre, coat it well with the sauce and sprinkle with sesame seeds. 7. Put the tray into the oven and bake for 20-25 minutes at 350°F | 180°C. 8. Serve your tofu cauliflower as a main course or side dish for meat, chicken or fish. #recipe #cauliflower ... https://www.youtube.com/watch?v=ONoRCGASRII

Frozen or fresh green pea is perfect for cooking this tasty and hearty dish. Peas puree is an excellent side or separate dish that is easy and quick to cook. Ingredients: • fresh frozen green peas – 2,2 lb / 1 kg • vegetable oil – 4 tbsp • mint leaves – 1 oz / 25 g • scallion – 2 oz / 70 g • brown sugar – 4 tbsp • butter – 2 oz / 80 g • salt – to taste • ground black pepper – to taste You will need: • pan with a lid • blender or potato masher • bowl Preparation: 1. Heat the butter in a pan, add the green peas, mint leaves, chopped up scallion and vegetable oil and simmer over low heat for 15 minutes with the lid covered until green peas soften. 2. Add the sugar, salt and pepper to taste and stir. 3. Take the peas mixture out into a deep bowl and make a puree with a blender or potato masher. 4. Serve the green peas puree hot or cold ... https://www.youtube.com/watch?v=BiOfiITvnoI

The legendary dish beef stroganoff was created by the French chef Andre Dupont who served at Count Stroganoff A. G. kitchen. Later the recipe of beef stroganoff became so popular that was included in all the cookbooks about Russian cuisine. Small pieces of beef stewed with mushrooms and filled with sour cream. It seems nothing can be easier? And still here are own secrets of cooking, they are revealed in our recipe. ✅ Ingredients: • beef – 700 g • mushrooms – 250 g • bulb onion – 220 g • beef broth – 250 ml • mustard – 1 tsp • butter – 30 g • vegetable oil – 3 tbsp • bay leaf – 1 • 20% sour cream – 250 g • black pepper – to taste • salt – to taste • parsley – 2 sprigs ✅ You will need: • carving board • pan • bowl ? Preparation: 1. Cut the onion into strips, mushrooms into slices, beef into not big bars. 2. Heat the pan with vegetable oil, put one layer of the meat on it and fry over high heat for 3-5 minutes, keep flipping over not to burn. Fry the whole meat this way. 3. Take out the fried meat into the bowl. 4. Add the onion to the pan and fry over medium heat for 4 minutes. 5. Add the mushrooms and fry for 7 minutes over low heat. 6. Pour in the broth, add salt, pepper, mustard and bay leaf and stew for 3 minutes over low heat. 7. Lay the fried meat back to the pan and stir. 8. Add the sour cream, parsley, stir and take off the pan from the stove. 9. Serve the beef stroganoff with mashed potatoes, vegetables, rice or pasta. Creative Commons Attribution 4.0 на использование трека EDM Detection Mode (Kevin MacLeod): https://creativecommons.org/licenses/by/4.0/ http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500026 http://incompetech.com/ ... https://www.youtube.com/watch?v=FT4shYfOyyE