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What to cook for dinner — chicken with cranberries, cranberry pie

What to cook for dinner — chicken with cranberries, cranberry pie

March is probably the hardest month for our body.

Vegetables, like we, of course, survived the winter, but within a few months after the harvest, we lost most of our utilities in the cold bins.

A fresh nettle and other wild ramson will appear at best in a month.

How to hold out until the onset of a new vitamin season, defeat drowsiness, cope with irritability, prevent mass exodus of hair and dry skin, in other words, spring vitamin deficiency?

Remember, in the fall, mother / grandmother / another elderly relative, a gardener, attached excess crop to your freezer that was not included in the golden fund of jams and jams?

Honeysuckle, currant and popular cherries have already been eaten by the beginning of spring by means of numerous pies, tartlets and just like that.

But wait, is it hiding there in the farthest corner of the freezer?

Cranberry!

Life-saving remedy for colds and wet feet, the winner of cardiovascular diseases and «bad» cholesterol.

Berry, even in a frozen form, is ready to share a hospitable breakfast with citric, quinic, benzoic, ursolic acid, pectin substances, flavonoids, essential oils and tannins!

By the use of sour cranberries need to be creative.

In our weekend lunch, we will combine it with chicken, honey and spicy spices.

And I suggest to finish the meal with a sweet and sour cake, in which cranberry It is successfully combined with bitter chocolate.

Chicken with cranberries and spices

What do you need:

  • 1 medium chicken
  • 150 g frozen cranberries
  • 70 g bacon
  • 150 ml of dry white wine
  • 2 onions
  • 3 tbsp. honey
  • 3 cloves of garlic
  • 4 tbsp. l soy sauce
  • 1 pinch of cinnamon, cardamom, jeera, ground ginger, cayenne pepper and nutmeg
  • ½ orange juice and zest
  • 1 tbsp. l grainy mustard
  • 50 ml of olive oil
  • couscous for garnish
  • salt to taste

What to do:
Cut the chicken into pieces and fry for 5 minutes in a frying pan with a thick bottom in olive oil until golden brown.

Remove and set aside.

In the same pan, fry the onion, cut into large feathers, finely chopped garlic (2 cloves) and bacon (cut into medium-sized pieces).

Add 150 ml of wine and simmer for 10-15 minutes, until the liquid is half evaporated.

Add soy sauce, orange juice, zest, honey, all spices and cranberries.

Stir and leave to stew for another 10 minutes.

Crush the remaining clove of garlic, combine it with salt, mustard and a spoonful of olive oil.

The resulting mixture to spread the pieces of roast chicken, and then put the chicken in cranberry sauce.

Simmer for 20-25 minutes.
Serve with couscous.

Cranberry, Almond and Dark Chocolate Pie

What do you need:
For the test:

  • 100 g flour
  • 100 g butter
  • 100 g ground almonds
  • 50 g sugar
  • 1 egg

For filling:

  • 150 g cranberries
  • 80 g dark chocolate
  • 180 ml of heavy cream (25-30%)
  • 80 g sugar
  • 4 yolks
  • 1 bag of vanilla sugar

What to do:
Prepare the basis for the cake: chop cold butter into fine chips with flour, ground almonds and sugar.

Add an egg, knead the dough, knead it with your fingers and remove for 30 minutes in the refrigerator.

Heat the oven to 180 degrees.

Cover the dough with baking paper, put the load on top (say, dry beans) and send, pre-puncture everywhere with a fork and send to the oven for 20 minutes.

Prepare the stuffing.

Beat egg yolks with sugar until light foam.

In a small scoop, bring to a boil the cream with vanilla sugar, remove from the stove and gently stir the yolks.

Return to a small fire and add the broken chocolate.

Stir until smooth and set aside to cool.

Put cranberries on the basis of the cake which has cooled by this time and pour over the egg-chocolate cream.

Send in the oven, preheated to 180 degrees, for 25-30 minutes.

Wait until the cake with the cranberries cool and eat instantly.

Martha Zdanovskaya:
“I love to eat since childhood.

My mother never had any problems with my appetite: I didn’t have to beg for another spoonful of porridge for my dad, finish eating the remnants of soup or rattle, finally, a poor chicken.

After me, the plates always remained sterile. When I grew up a bit, I first learned how to cook, then I got my own family and started struggling to feed her.

Because eating alone is not at all mine, I like all this fame, thanks and cries of “God, how tasty!” And “How did you do it?” I cook it out of absolutely selfish considerations. And recently my husband started a blog for me “Culinary diary of Frau Marta” and now I’m talking about my experiments with nutrition to a wide audience.

I also work as an editor, I have a wonderful family, I love opera, snowboard, the sea and a strange movie. And of course, eat tasty food! ”

Recipes from Frau Martha:

Winter soup with meatballs

Only on weekends, most of us have the time to stand at the stove with pleasure in order to feed our family and friends in a hurry.

See below.

Pumpkin soup and vegetable casserole

Vegetables, many do not like and completely for nothing: they are a storehouse of all sorts of different things, support and support of the body, and they are also beautiful and help fight obesity.

See below.

Rabbit legs

I will cook a typical French version — rabbit legs stewed with mustard, thyme and olives.

The rabbit does not have a delicate, not particularly bright and pronounced.

See below.

Roast with parsnips

Marta Zdanovskaya recalled a vegetable that was once very popular in Russia and Europe and decided to revive the culinary tradition as part of a weekend meal.

See below.

Bouillabaisse for men

In fact, the mysterious bouillabaisse is an ordinary fish soup, in which they also put mollusks and other reptiles that the sea has brought.

See below.

Shrimp Couscous

Couscous is especially good in that it can adapt to any weather and situation. If a crowd of hungry guests unexpectedly descended, and there is no strength to mess around with dinner.

See below.

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