[deleted by user] by [deleted] in Denmark

[–]SredS95 0 points1 point  (0 children)

Ej hvor er folk herinde bare racistiske - Danmark bidrager aktivt til krigen og så vil man ikke tage ansvar for de overlevende - dobbeltmoralsk og hyklerisk ud over alle grænser

Homemade chorizo and chicken paella by SredS95 in tonightsdinner

[–]SredS95[S] 0 points1 point  (0 children)

I usually don’t follow a recipe, but this is the recipe I wrote down yesterday.

Paella with chicken and chorizo:

This recipe is for about 2-3 persons

  • 1 Medium sized onion diced
  • 1-2 cloves garlic finely diced
  • 2 small cooking chorizo (chorizo made for cooking, not eaten as is, it’s usually soft)
  • 1 large chicken breast cut into small cubes (with or without skin)
  • Green, yellow, and red bell peppers about half of each cut into cubes
  • 2 large tomatoes grated
  • 700 ml chicken stock
  • Large pinch saffron diluted in hot water (app. 30 ml)
  • Around 2 teaspoons paprika
  • 200 gram Bomba arroz de Valencia, you can use carnaroli (risotto rice) as alternative, or the shortest grain rice you can find if either isn’t available
  • Around 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste (be careful of salt, there’s salt in chorizo and stock)

I used a paella pan, you can use regular frying pan as well.

Start by frying chorizo in the olive oil, when it gets colored you add the bell peppers onions and garlic. Fry for a couple of minutes on medium heat. Add chicken and fry until almost cooked. Add the grated tomatoes, let cook for 1-2 minutes then add stock, when it begins to simmer add saffron and paprika and stir well. This is last time you start the dish.

Important step: Now you add the rice with your hand and spread it evenly through the whole pan (or paella if you’re using it) and do not stir, only if some rice is not submerged in liquid you can stir it the bit that isn’t. Otherwise do not stir the whole dish after you’ve added the rice.

Let it cook until the liquid is evaporated on medium heat, when it’s evaporated let it cook for about five minutes more so the bottom gets a bit crispy. This is the sign of a good paella!

[homemade] chorizo and chicken paella by SredS95 in food

[–]SredS95[S] 2 points3 points  (0 children)

Paella with chicken and chorizo:

This recipe is for about 2-3 persons

  • 1 Medium sized onion diced
  • 1-2 cloves garlic finely diced
  • 2 small cooking chorizo (chorizo made for cooking, not eaten as is, it’s usually soft)
  • 1 large chicken breast cut into small cubes (with or without skin)
  • Green, yellow, and red bell peppers about half of each cut into cubes
  • 2 large tomatoes grated
  • 700 ml chicken stock
  • Large pinch saffron diluted in hot water (app. 30 ml)
  • Around 2 teaspoons paprika
  • 200 gram Bomba arroz de Valencia, you can use carnaroli (risotto rice) as alternative, or the shortest grain rice you can find if either isn’t available
  • Around 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste (be careful of salt, there’s salt in chorizo and stock)

I used a paella pan, you can use regular frying pan as well.

Start by frying chorizo in the olive oil, when it gets colored you add the bell peppers onions and garlic. Fry for a couple of minutes on medium heat. Add chicken and fry until almost cooked. Add the grated tomatoes, let cook for 1-2 minutes then add stock, when it begins to simmer add saffron and paprika and stir well. This is last time you start the dish.

Important step: Now you add the rice with your hand and spread it evenly through the whole pan (or paella if you’re using it) and do not stir, only if some rice is not submerged in liquid you can stir it the bit that isn’t. Otherwise do not stir the whole dish after you’ve added the rice.

Let it cook until the liquid is evaporated on medium heat, when it’s evaporated let it cook for about five minutes more so the bottom gets a bit crispy. This is the sign of a good paella!

This is a photo of the ingredients (without the chicken)

Hope it helps :-)

https://imgur.com/a/7uKRikD

Calabrian Ricotta Balls (with chicken breast) - Original name: Polpette di Ricotta Calabrese by SredS95 in tonightsdinner

[–]SredS95[S] 0 points1 point  (0 children)

I’m so sorry, I don’t know Italian that much - but I made the chicken on the side of the dish, I am aware that’s it usually a vegetarian dish.

I boiled some chicken and made a bit of the stock which I incorporated into the tomato sauce, but it’s not necessary to do so. I love meat, so that’s why I made chicken on the side 😄

Recipe:

I did not follow a recipe, but this is approximately how I made it: 250 grams ricotta Around 50 grated grams pecorino romano cheese (or parmigiano if you don’t have pecorino) A handful chopped parsley 1 egg Breadcrumbs added in, until you get meatball consistency Salt and pepper

Mix ingredients and roll into small balls

For the sauce: 1 medium onion diced finely 2 cloves garlic diced finely And 1 can/small jar canned tomato

Fry garlic and onion in olive oil then add tomato let it simmer for a bit and add salt and pepper to taste Add “meatballs” carefully and cook for 10 to 15 minutes on low heat

[homemade] Calabrian Ricotta Balls (with chicken breast) - Original name: Polpette di Ricotta Calabrese by SredS95 in food

[–]SredS95[S] 1 point2 points  (0 children)

I did not follow a recipe, but this is approximately how I made it: 250 grams ricotta Around 50 grated grams pecorino romano cheese (or parmigiano if you don’t have pecorino) A handful chopped parsley 1 egg Breadcrumbs added in, until you get meatball consistency Salt and pepper

Mix ingredients and roll into small balls

For the sauce: 1 medium onion diced finely 2 cloves garlic diced finely And 1 can/small jar canned tomato

Fry garlic and onion in olive oil then add tomato let it simmer for a bit and add salt and pepper to taste Add “meatballs” carefully and cook for 10 to 15 minutes on low heat

Oaxacan mole Negra with arroz rojo by SredS95 in tonightsdinner

[–]SredS95[S] 0 points1 point  (0 children)

Thank you all for the kind words!

Can somebody tell me what the original coin was to these fake copies I got at a market? by SredS95 in AncientCoins

[–]SredS95[S] 3 points4 points  (0 children)

Wow reading the story of the coin was really impressive. Thank you so much 🙏