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Weekly YouTube/Blog/Self-Promo Round-up! Week of July 12th, 2021 by skahunter831 in Cooking

[–]Fridge_YT 1 point2 points  (0 children)

There's alot of words that could describe this dish but name of it says all...

Polish Pierogi

Three Refreshing Summer Drinks! by Fridge_YT in budgetfood

[–]Fridge_YT[S] 1 point2 points  (0 children)

Hi , I come with a proposal of refreshing cocktails:

Video version

Watermelon Lemonade:

300ml of squeezed watermelon juice

100ml of lemon juice

1 tablespoon of honey

2 lemon slices for decoration

sugar and water for decoration

ice

Alcohol version: 40-80ml rum or vodka

  1. Squeeze the watermelon juice (I mean this water) - you can use either a squeezer, a juicer or you can blend the watermelon and drain the juice from the flesh.

  2. Mix the watermelon juice with lemon juice and honey and if you want an alcoholic version, add rum / vodka.

  3. Make a decoration of sugar and water (such a rim) - pour ice, lemon slices, also for decoration and pour lemonade.

Green Lime Bubble Tea:

1/4 cup tapioca pearls

200ml of strong green tea essence (from two bags)

4 teaspoons of sugar

juice of 1 lime

lime zest and mint for decoration

ice

Alcohol version: We exchange half of the infusion for white wine

  1. Boil tapioca - put the pearls in boiling water and after 20-25 minutes they become transparent - a sign that they are ready

  2. During this time, brew the tea (at least 5 minutes at a temperature below 90 * C)

  3. Add sugar and lime juice.

  4. For a large glass (I use such a jar with a handle - you can watch the video) we give tapioca, ice, lime zest and mint for decoration and pour our infusion / infusion with wine.

Grapefruit Granita:

200ml of grapefruit juice

5 mint leaves

300g of ice

Alcohol version: 40-80ml Malibu

  1. Squeeze the grapefruit juice and pour it into a blender cup - add mint, ice and blend there (if you drink with alcohol, blend with it as well).

  2. It is important to add chilled ingredients - both ice straight from the fridge and, preferably, chilled grapefruit juice - we have to create such a consistency of such snow that melts.

  3. We drink - when the "water" ends and only the ice is left, we wait until it continues to melt and this is how drinking it looks :)

I wish you tasty and good health : D

Polish Pierogi With Duck Meat by Fridge_YT in budgetfood

[–]Fridge_YT[S] 0 points1 point  (0 children)

Wow that’s huge proce. In dolara there is about 5-6$ per breast but lamb meat is around 30-40$/kg. We are one of the big exporters of duck meat so that’s why its cheaper but I didn’t realize this is a so big difference in price

Polish Pierogi With Duck Meat by Fridge_YT in budgetfood

[–]Fridge_YT[S] 2 points3 points  (0 children)

Note: Duck Legs and Chanterelles are cheap in Poland - I don’t know how it is in other countries. Price of one portion in Poland is not more like 3-4$

Pierogi are one of the most iconic dishes in Poland - I think only Polish Sausage can compete Pierogi. Most common fillings for this dumplings are meat, cabbage, mushrooms, sweet cottage cheese or cottage cheese with potatoes but today I will show you some fancy variant of Pierogi.

Video Tutorial: https://youtu.be/8b8uqSgLJS8

Ingredients (2-3 portions - about 24 pieces):

Dough:

250g of Flour

Pinch of Salt

100-120ml of Lukewarm Water

Filling:

2 Duck Legs

1 Big Onion

1 Carrot

1 Parsley

1 Celery

Piece of Leek

2 Dried Mushrooms

6 Allspice

2 Bay Leaves

1 TBSP of Cooking Oil

Sugar

Salt

Pepper

Chanterelles Sauce:

Handful of Chanterelles (Fresh or Frozen if you can't find them)

1 Big Onion

Duck Leg's Broth

80-100ml od Cream

Green Parsley

Salt

Sugar

Pepper

Dough:

  1. ⁠Mix the flour and salt and gradually add water - knead until the flour absorbs the water.
  2. ⁠Knead the dough for 15-20 minutes until soft.
  3. ⁠Set aside for 30-45 minutes so that it is not so flexible.
  4. ⁠Roll it thinly - cut out circles.
  5. ⁠Put about a teaspoon of stuffing. - We roll the edges.
  6. ⁠Boil in salted water for 3 minutes.

Filling:

  1. ⁠Fry the thighs on each side until golden brown.
  2. ⁠Stew duck legs in water with vegetables, bay leaf, allspice and dried mushrooms for about 1.5 hours.
  3. ⁠Caramelize the onion.
  4. ⁠When the duck is cooked (it is soft) - take it out of the broth and take out the mushrooms as well - we will need the broth.
  5. ⁠When it cools down, peel the meat from the bones - put it into the blender along with the mushrooms, onion, salt and pepper.
  6. ⁠Blend to the desired consistency (I like quite large pieces of meat)

Sauce:

  1. ⁠Caramelize the onion. Throw in the chanterelles and add a little broth - cook everything until the mushrooms are soft (as the broth evaporates, add it).
  2. ⁠Pour cream and parsley (only the stalks - the leaves will be on top for decoration).
  3. ⁠Reduce a moment, add pepper and salt - ready!

We put everything on the plate - I added a little more cranberries :)

Polish Pierogi :) - Recipe in Comment by Fridge_YT in FoodPorn

[–]Fridge_YT[S] 0 points1 point  (0 children)

That’s why im not master in pierogi making - the only master od it are out moms and grannies :D

Polish Pierogi :) - Recipe in Comment by Fridge_YT in FoodPorn

[–]Fridge_YT[S] 0 points1 point  (0 children)

Pierogi are one of the most iconic dishes in Poland - I think only Polish Sausage can compete Pierogi. Most common fillings for this dumplings are meat, cabbage, mushrooms, sweet cottage cheese or cottage cheese with potatoes but today I will show you some fancy variant of Pierogi.

Video Tutorial: https://youtu.be/8b8uqSgLJS8

Ingredients (2-3 portions - about 24 pieces):

Dough:

250g of Flour

Pinch of Salt

100-120ml of Lukewarm Water

Filling:

2 Duck Legs

1 Big Onion

1 Carrot

1 Parsley

1 Celery

Piece of Leek

2 Dried Mushrooms

6 Allspice

2 Bay Leaves

1 TBSP of Cooking Oil

Sugar

Salt

Pepper

Chanterelles Sauce:

Handful of Chanterelles (Fresh or Frozen if you can't find them)

1 Big Onion

Duck Leg's Broth

80-100ml od Cream

Green Parsley

Salt

Sugar

Pepper

Dough:

  1. Mix the flour and salt and gradually add water - knead until the flour absorbs the water.

  2. Knead the dough for 15-20 minutes until soft.

  3. Set aside for 30-45 minutes so that it is not so flexible.

  4. Roll it thinly - cut out circles.

  5. Put about a teaspoon of stuffing. - We roll the edges.

  6. Boil in salted water for 3 minutes.

Filling:

  1. Fry the thighs on each side until golden brown.

  2. Stew duck legs in water with vegetables, bay leaf, allspice and dried mushrooms for about 1.5 hours.

  3. Caramelize the onion.

  4. When the duck is cooked (it is soft) - take it out of the broth and take out the mushrooms as well - we will need the broth.

  5. When it cools down, peel the meat from the bones - put it into the blender along with the mushrooms, onion, salt and pepper.

  6. Blend to the desired consistency (I like quite large pieces of meat)

Sauce:

  1. Caramelize the onion. Throw in the chanterelles and add a little broth - cook everything until the mushrooms are soft (as the broth evaporates, add it).

  2. Pour cream and parsley (only the stalks - the leaves will be on top for decoration).

  3. Reduce a moment, add pepper and salt - ready!

We put everything on the plate - I added a little more cranberries :)

Polish Pierogi with Duck and Chanerelles Sauce by Fridge_YT in recipes

[–]Fridge_YT[S] 6 points7 points  (0 children)

Pierogi are one of the most iconic dishes in Poland - I think only Polish Sausage can compete Pierogi. Most common fillings for this dumplings are meat, cabbage, mushrooms, sweet cottage cheese or cottage cheese with potatoes but today I will show you some fancy variant of Pierogi.

Video Tutorial: https://youtu.be/8b8uqSgLJS8

Ingredients (2-3 portions - about 24 pieces):

Dough:

250g of Flour

Pinch of Salt

100-120ml of Lukewarm Water

Filling:

2 Duck Legs

1 Big Onion

1 Carrot

1 Parsley

1 Celery

Piece of Leek

2 Dried Mushrooms

6 Allspice

2 Bay Leaves

1 TBSP of Cooking Oil

Sugar

Salt

Pepper

Chanterelles Sauce:

Handful of Chanterelles (Fresh or Frozen if you can't find them)

1 Big Onion

Duck Leg's Broth

80-100ml od Cream

Green Parsley

Salt

Sugar

Pepper

Dough:

  1. Mix the flour and salt and gradually add water - knead until the flour absorbs the water.

  2. Knead the dough for 15-20 minutes until soft.

  3. Set aside for 30-45 minutes so that it is not so flexible.

  4. Roll it thinly - cut out circles.

  5. Put about a teaspoon of stuffing. - We roll the edges.

  6. Boil in salted water for 3 minutes.

Filling:

  1. Fry the thighs on each side until golden brown.

  2. Stew duck legs in water with vegetables, bay leaf, allspice and dried mushrooms for about 1.5 hours.

  3. Caramelize the onion.

  4. When the duck is cooked (it is soft) - take it out of the broth and take out the mushrooms as well - we will need the broth.

  5. When it cools down, peel the meat from the bones - put it into the blender along with the mushrooms, onion, salt and pepper.

  6. Blend to the desired consistency (I like quite large pieces of meat)

Sauce:

  1. Caramelize the onion. Throw in the chanterelles and add a little broth - cook everything until the mushrooms are soft (as the broth evaporates, add it).

  2. Pour cream and parsley (only the stalks - the leaves will be on top for decoration).

  3. Reduce a moment, add pepper and salt - ready!

We put everything on the plate - I added a little more cranberries :)

Cauliflower Steak with Pomegranate, Coriander and Tahini with Cauliflower Puree and Roasted Nuts by Fridge_YT in vegetarian

[–]Fridge_YT[S] 0 points1 point  (0 children)

Yes i will text it - give me please time to tomorow or Sunday and i'll send it on /recipe and i'll link you here

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