Det er så deilig at jeg lager det nesten hver dag! Utrolig oppskrift med kyllinglår!
Det er så deilig at jeg lager det nesten hver dag! Utrolig oppskrift med kyllinglår!
Tilbered denne deilige middagen for familien din, og du vil bli overrasket over den uovertrufne smaken til denne retten. Utrolig deilig oppskrift på kyllinglår vil glede hele familien. Alle som prøver denne retten vil spørre deg om oppskriften, for den er utrolig smakfull. En enkel og utrolig deilig middag som alle vil lage. Jeg liker det. Lag mat med glede! Lag mat med kjærlighet!
Ingredienser:
Kyllingelår - 6 stk.
Egg - 3 stk.
Mel - 4 ss.
Smør - 100 gr + dill
Brødsmuler.
Salt, svart pepper - etter smak.
Stek i vegetabilsk olje i 5 minutter på hver side
Stek ved 180° i 20 minutter
#rasktdeilig #oppskrifter #kyllingoppskrifter
Venner, hvis du likte denne videoen, kan du hjelpe med utviklingen av kanalen:
Vurder videoen! ❤️ - Jeg blir veldig glad og det vil hjelpe på utviklingen av kanalen.
LEGG INN EN KOMMENTAR eller still meg et spørsmål om oppskriften. Jeg svarer deg mer enn gjerne.
???? Du kan også dele denne videoen med vennene dine på sosiale nettverk slik at de vet hvilken rett du vil lage neste gang.
Abonner på kanalen, klikk på bjellen, for ikke å gå glipp av en ny video med raske og smakfulle oppskrifter.
Takk for tiden din!
Abonner på dine favorittoppskrifter:
I made smoked JUNIPER SALT on a bonfire in the woods
December has a tendency to make me stressed out. There are so many gifts to be bought and made, and so many people running around in the shopping malls. So this year I decided to put what I learned about foraging and edible plants in Norway to use and make Christmas gifts from the wild! With the smoking process that I am sharing in this video, I get to spend time in nature, sit by a bonfire and slow down. At the same time I make gifts, that I personally would have loved to receive, in a way that is peaceful and enjoyable.
I share the process of making smoked salt, with simple equipment. A bonfire, a metal lid, a bag of salt, and the most important ingredient: Wild juniper (Juniperus communis). It all cost me about 2 dollars. So I made Christmas gifts from only two dollars, but with a lot of love and care. These gifts are also tasty and plastic free. Win win win.
MY PATREON:
MY INSTAGRAM:
DISCLAIMER: What I share in this video is only my personal knowledge, and I am in no way a professional on the topic. Always do research before foraging, and use multiple trusted sources. All foraging and consuming of wild plants is at your own risk.
Its important that you have the right type of juniper, as some of the junipers can be poisonous. The type I am using is Juniperus Communis, which is the most common wild juniper in Norway.
Music: epidemicsound.com
Эсик флейш. Кисло-сладкое мясо по-еврейски. Все будут в восторге!
Эсик флейш. Кисло-сладкое мясо по-еврейски. Все будут в восторге. Лучший рецепт 2023
Эсик-флейш это еврейское блюдо, в котором готовится говядина в кисло сладком соусе.
В этом видео мы вам покажем как легко приготовить этот вкуснейший рецепт, в котором основой соуса работают пряники.
Старое Еврейское Блюдо. Рецепт
Гефилте Фиш!! Очень старый Еврейский рецепт!! Марата бабушки
Мечта любого мужчины????????????
Заказать угольный гриль Газовый гриль Saber можно тут: ПРОМОКОД на ПОКУПКУ: от Липована 5%
grillex_odessa
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Друзья поддержите видео лайками!!!
ПОДПИСЫВАЙТЕСЬ на
мой Инстаграм
#одесскийлипован #recipe
How to Make Reindeer Stew
Keith explores Lapland, then travels by snow scooter in search of a Reindeer herd. He cooks traditional dishes using reindeer and bear.
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Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
CHAGA - SUPERFOOD! How to find, harvest and prepare chaga
I have always been fascinated by the magical, sacred world of wild: herbs, plants, berries and mushrooms.
0:00 Intro
2:23 Looking for chaga
8:31 Chaga tea
In this video, my husband and I will show you how to locate, harvest and prepare a good cup of chaga tea. Surprisingly enough, chaga has a coffee like taste and is delicious teamed up with the benefits of honey.
According to Rolv Hjelmstad, a Norwegian botanist,
Chaga is said to have been a part of folk medicine of the indigenous people of North America. They smoked pieces of chaga together with dried herbs in a pipe and burned chaga as an inscence.
In Eastern Europe chaga was used as a treatment for upset stomach, cancer, tuberculosis, and sore healing, in the form of tea or tinctures in the the 1500s.
Chaga can be found in birch forests in Scandanivia, Eastern Europe, Russia, Korea and the northern parts of USA.
It is sad that most of of the knowledge of wild foods and medicinal herbs were lost over time. Our ancestors knew exactly what to harvest from from our beloved forest, mountain landscapes and shores. But they had to acquire the information somewhere. Perhaps it was by trial and error or recipes were simply passed down through the generations.
The good news is, all is not lost.
To uncover the secrets of eating beneficiary edibles that grow freely in the natural world, we must first research and use common sense. Identify and memorize a new wild food sources every season. Do not ingest anything that you are not 100% sure of. There are plenty of books and references in your your language and region.
This video contains advice about chaga and is not meant to diagnose, treat or prescribe. Chaga should not be used as supplement without the advice of your doctor. Feel free to harvest and consume chaga tea or tinctures at your own risk.
When you are looking for chaga, you have to look at the entire tree, because it can be found anywhere on the birch tree. Up high on the trunk or down low. Like this example that was all the way down by the roots.
In nature, the chaga fungus is a primary pathogen of birch, eventually killing its host. Chaga usually penetrates the tree through injuries to the bark.
Chaga has the appearance of burnt charcoal on its outer surface. The center is bright orange. Often a mass of chaga will start to form on wounded area of the tree, usually on a branch that has been naturally broken off.
The fungus is porous and you can break off some pieces with your fingers. In order to harvest the bulk of it, you will need to carefully use an axe or hammer. Be gentle with the tree and only take what you need so that it will continue to grow. You can always come back and harvest more when needed.
Chaga is really a rare find, as it grows on approximately just one out of a thousand trees. This video is sponsored by our wonderful patrons.
Would you like to help support our channel and our little farm? You can find us on Patreon.
What is Patreon?
Patreon is a platform where you can show your support for as little as $5 a month.
Every little bit helps. If you become a patron, you can even adopt one of our honey bee hives. You may read more about the different tiers on:
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#Norway #Chaga