Nutrients, Calories, Benefits of Marinated Eggplants

Required products :

• 600-700 grams of hot red peppers
• 3 tablespoons oil
• 2-3 cloves of garlic
• 4-6 thick dill stalks
• 5 tablespoons vinegar
• 1 teaspoon seeds: mustard, dill, coriander
• 5-6 grains of black pepper
• 1 teaspoon salt or to taste
• 1 tablespoon sugar or to taste

Method of preparation :

Leave the fresh hot peppers to dry for a week and a half. Then bake them in the oven or on the grill.

Cut them in half, place on a board with the cut at the top and with the help of a sharp knife separate the fleshy part of the zippers into strips. Leave a little of the seeds for more spiciness.

Put the peppers in a bowl and start making the marinade.

Heat the oil and vinegar in a suitable pan, add all the spices (excluding garlic and dill stalks) and let the liquid boil. Cook for a few minutes, then pour the peppers with it. Put the garlic, dill stalks, stir and cover the bowl with cling film.

Leave the peppers to stand for a few hours and then store them in the refrigerator.

Enjoy your meal!

Required products :

• 1 1/2 kilograms of beef
• 450 grams of mushrooms
• 2 red peppers, cut in bulk
• 1 clove of garlic, pressed
• 3/4 cup hot beef broth
• 2 lemons, freshly squeezed
• 4 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon Worcester sauce
• 1/4 teaspoon chili
• 6 sprigs of thyme
• 4 sprigs of rosemary
• 1 bunch green onions, chopped in bulk
• salt and pepper to taste

Method of preparation :

• Prepare the marinade by mixing beef broth with 2 tablespoons olive oil, soy sauce, Worcestershire sauce, juice of 1 lemon, chili, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper.
• In it chop 4 sprigs of thyme and 3 sprigs of rosemary. Add the onion. Stir and allow to cool.
• Punch the meat with a fork a few inches apart. Transfer it to the marinade and make sure it is completely covered. If necessary, press it on top with a suitable container. Leave it in the refrigerator for 3-8 hours.
• Remove the meat from the refrigerator about 1 hour before roasting, without removing it from the marinade.
• Heat the remaining 2 tablespoons of olive oil in a grill pan over medium heat.
• Lightly dry the meat from the marinade and transfer it to the pan, turning it often until it is cooked (about 20 minutes).
• Sprinkle with marinated herbs and pour the marinade over the meat / 1 tablespoon / to keep it juicy.
• Transfer the veal to foil, wrap it well and let it rest while you roast the vegetables.
• Arrange the vegetables in a pan, sprinkle with freshly squeezed lemon juice, season with salt and bake for about 15-20 minutes in a preheated oven to 180 degrees.
• Just before removing the pan from the oven, add the pickled onions and other herbs.
• Cut the veal steak and serve it with the roasted vegetables.

Enjoy your meal!

Required products :

small sweet peppers

500 grams of sugar per 3 liters of water
3 tablespoons salt per 3 liters of water
500 milliliters of oil per 3 liters of water
400 milliliters of vinegar 9% per 3 liters of water
3-4 cloves of garlic

Method of preparation :

Wash the peppers. Their size should be appropriate to fit whole in a jar. The recipe can be performed without the addition of garlic or change the quantities according to your preferences.
Punch each pepper with a needle, put in a saucepan and pour cold water. Put on the stove and let the water boil, then remove the vegetables and distribute them in pre-sterilized jars.
Peel the garlic cloves, cut into thin slices and add to the peppers.
You can pre-determine the amount of water in which you will blanch the vegetables, because it will be used to make the marinade.
To each 3 liters of water add the appropriate doses of sugar, salt, vinegar and oil. When the mixture boils, remove from the heat and pour it over the peppers. Close the jars, turn them upside down, wrap in a blanket and leave until completely cooled.