Traditional recipes

Livers with lemon

Livers with lemon

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Put the washed livers in the pan with oil and after the water has evaporated from them, add the finely chopped garlic, finely chopped lemon slices, sugar, wine and leave until the sauce decreases and the livers brown, then season to taste and turn off the heat.

For the garnish, boil the washed and drained rice with 3 cups of water and salt, after it has boiled, mix it with the rest of the ingredients and season.

Serve an island of rice on a plate with liver.

Good appetite!!

First we prepare the sheets. Thus dissolve the sugar in the milk, then add the eggs, oil and quenched ammonia with a teaspoon of vinegar. At the end, add flour and knead to make a suitable hard dough.
Divide the dough into 3-4 parts, spread the sheets and bake on the back of the tray for about 7 minutes on the right heat.

The tray should be sprinkled with flour so that the sheet does not stick.

After we have finished baking the sheets, we prepare the milk cream with lemon.
In a bowl, mix the flour with 10 tablespoons of milk and then add the sugar. When the rest of the milk that has been boiled boils, turn the heat to low and pour the composition of flour + milk + sugar. Boil until it thickens and gently peels off the dish. Set aside and leave to cool, stirring occasionally.
When the cream has cooled, add the butter at room temperature and finally, the lemon juice to taste.
Assemble the cake alternating sheet-cream-sheet-cream-sheet-cream.
Put it in the fridge and cut it the next day after it has been dressed in coconut.

Lemon cheesecake

An American delicacy can be prepared effortlessly in your kitchen. The aerated filling with sweet cheese and the thin layer of lemon cream will make a perfect duo over the sweet biscuits. You can also try the dessert with berries or oranges. The secret to success is to have all the ingredients at room temperature. Instead of the cake tray with detachable walls you can also use a muffin tray in which to bake small cheesecakes suitable for a party.

  • 100 gr biscuits with graham or crushed digestive biscuits
  • 20 gr sugar
  • 4-5 tablespoons soft butter

Crush the biscuits in a bowl and mix them with the sugar and melted butter. Spread the obtained dough with your fingers on the base of a round cake tray with detachable edges. Put it in the fridge while you prepare the cream.

  • 450 gr sweet cheese cream
  • 140 gr sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 120 ml sweet cream (12% fat)

A pinch of salt Beat the cream cheese with the mixer until it becomes frothy. Add the sugar and a pinch of salt and continue to mix until the sugar melts.

Stir in eggs, add vanilla essence and sour cream and beat well until smooth.

Pour the cream over the cookie sheet in the fridge and put the tray in the oven for 20-25 minutes at a temperature of 150C, until the cream cheese hardens a little.

Take it out and let the cake cool then put it in the fridge for a few hours.

You can prepare the lemon crust half an hour before taking the cake out of the fridge again.

  • 3 eggs
  • 150 gr sugar
  • 100 ml of lemon juice
  • 4 tablespoons soft butter
  • Grated lemon peel

Beat eggs with sugar and lemon juice in a bain-marie until well incorporated. Continue to hold over the steam for another 5-7 minutes until it becomes a thin creamy cream.

Strain the cream through a thick sieve to remove any lumps. Immediately add diced butter. Be careful not to add them all at once because you risk the mixture to cut, that is, to form lumps and to bring water from the surface to the butter. At the end, add the grated peel from the 3 lemons.

Pour this mixture lightly over the cake still in the pan, level with the back of a spoon and put it back in the fridge overnight.

After it has hardened completely, unwrap the removable walls of the cake form and cut slices of the cake with a damp knife. Decorate with thin slices of lemon or mint leaves.

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I still remember the day I first made madeleine at home with my niece. We eat them hot as if we were in a competition from a contest with whoever eats more madeleines. There are a few left for the rest of the family, but quite a few, enough to be appreciated and to be understood why we liked them so much. These are small French cakes made from a sponge cake that is extremely easy to make and are very suitable for a coffee or a hot tea.

Certainly everyone can use their imagination and prepare them as they wish according to taste and inspiration, but I chose to present you a classic recipe that I use every time successfully. But to add a more special shade, I used a glaze loved by everyone and I came up with a few madeleine with lemon glaze of all beauty. Especially since, in addition to the slightly larger individual stainless steel shapes that we had for some time, I also bought a special silicone shape with the help of which you can make some finer and more delicate madeleines than a mouthful.

The individual stainless steel molds gave me some emotions due to the fact that they tend to bend to one side if I do not place them carefully in the baking tray. I tried to be more careful, not the other way around, but sometimes you tend to put in them even a little more composition than would be necessary without taking into account the fact that you have to fill about three quarters to leave enough space to grow and keep the desired shape.


  • 3 eggs husband
  • 120 gr. granulated sugar
  • 130 gr. melted butter
  • 175 gr. flour
  • 1 pinch of salt
  • grated peel of a lemon

For lemon glaze:

Preparation method:

1 To begin, sift in a bowl of flour with a pinch of salt and grate the peel of a lemon on top.

2 Melt the butter for a few seconds in the microwave and set aside to reach room temperature.

3 Meanwhile, mix the eggs with the sugar until they turn white and triple in volume. It should not take more than 5 minutes.

4 Carefully incorporate all the flour into the egg foam with a silicone spatula then add the melted butter and continue mixing until completely homogenous. However, keep 2 tablespoons of melted butter to line the stainless steel molds. The silicone ones don't need this, so if you have such a special shape it will be much simpler.

5 As soon as you get the final dough, take the bowl, cover it with a towel and put it in the fridge for at least an hour. Believe me, it's important!… You will see the difference in the texture of the cooled composition.

6 Meanwhile, take a brush and grease the stainless steel molds. It is lined with flour and then shaken very well to remove any excess left between the grooves of the metal "shells".

7 Set the oven temperature to 200 ° C (220 ° C for gas ovens), take the dough bowl out of the fridge and fill three-quarters of each cavity of the madeleine molds.

8 Bake the cakes for 8-10 minutes until golden and lightly browned on the edges. Remove the tray and allow it to cool well before turning it over.

9 For the icing, sift 150 grams of powdered sugar and add 2 tablespoons of lemon juice. Homogenize them a little then take a brush and grease the madlenele very patiently. It dries on a metal grill or on a baking paper, after which I advise you to consume them as soon as possible. These madeleines with lemon glaze are deliciously fresh, but if your guests have not arrived yet, they can be stored for up to 2-3 days in a sealed box.

Chicken Liver with Mamaliguta

Saute chopped onion in hot oil. Wash, clean the skin and drain the livers. Put a little oil, liver, and hardened onions in a yena bowl.

Season with salt, pepper, vegeta, paprika, then mix everything until the composition is homogeneous. Put the dish in the oven for about 30 minutes or until the livers are done, stirring occasionally. Towards the end, 5 minutes before removing the livers from the oven, add the crushed garlic, rubbed with a little salt and oil and leave them in the oven (the 5 minutes) so that the flavors blend.

Meanwhile, prepare a polenta.

Serve hot, with hot polenta and a seasonal salad or pickles.

Livers with lemon - Recipes

I think I also told you that one of my favorite recipes is cheesecake, because it is easy to make and very tasty. In addition, if we use skim cheese, it doesn't even make us fat. We can play with the flavors as we want depending on everyone's tastes.

Today I propose a cheesecake with lemon flavor and lime base.

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Basic ingredients

Cheesecake ingredient

- 150 g defatted Greek yogurt

- juice from half a lime

- the juice of half a lemon

-1 lgt grated lemon peel or lemon essence if necessary


For the above quantities I used a star baking form, the equivalent of a round shape with a diameter of about 22 cm.

For the base, beat the egg whites hard with a drop of salt, add the sweetener, the yolks, turn off the mixer and mix further with the spoon. Pour the bran and baking soda in the rain. Put the composition in the pan and put it in the preheated oven at 180 degrees for about 10-12 minutes.

During this time we take care of the filling.

Mix the cheese (I mixed a harder cottage cheese with a creamier one) with the yogurt, eggs, lime and lemon juice, grated lemon peel and sweetener. Homogenize the composition thoroughly and then pour it into the pan over the baked base. Put the tray back in the oven and bake the cheesecake for about 40-45 min. Let it cool and consume it as such. Delicious!

Lemon tea: the benefits and harms of drinking

The combination of biologically active substances in tea with a slice of fresh lemon allows us to talk about the benefits of a hot drink with colds and the risk of their occurrence.

Lemon ascorbic acid, essential oils and phytonicides help fight the pathogens of infections, restore resistance reserves and strengthen immunity.

This action can be expected from both black tea and green tea with lemon. If the patient has a fever, the drink causes increased sweating. Use of medicinal tea:

  • relieves thirst
  • facilitates cold breathing
  • accelerates the process of evacuation of sputum
  • dries easily and disinfects the mucous membrane of the throat and oral cavity.

The drink has a beneficial effect on the vascular system, reducing the risk of forming cholesterol plaques, improving the elasticity and permeability of blood vessels. Antioxidants in lemon tea & # 8211 an effective and efficient tool for maintaining youth and work capacity.

Regular use of black tea with a slice of sour citrus allows you to activate brain activity and not feel tired even with extraordinary mental and physical stress, stress.

The infusion flavored with honey is an excellent tool for normalizing blood pressure, obtaining a task of vivacity and rehabilitation after the most serious diseases. The microelements contained in honey bees make tea a real elixir for human health.

Lemon tea helps maintain digestive processes with low acidity and is also used in diets to reduce weight. Even more effective for weight loss tea with ginger and lemon.

But with such an impressive list of merits, you can't treat the drink without thinking. Because the high activity of the biological components means that the pros and cons of lemon tea go together:

  1. Although the drink is appreciated for its bactericidal and antibacterial properties, a high concentration of acids will be harmful and can cause an exacerbation of gastritis with high acidity and peptic ulcer.
  2. There is a danger that the skin and respiratory reactions will drink tea if a person is prone to allergies to citrus fruits. For this reason, you should not get involved in delicious tea for expectant mothers and young children.


  • For the sponge
  • 225 g baking sheet, straight from the fridge, plus a plus for lubrication
  • 225 g sugar caster
  • 225g self-growing flour
  • 1 tablespoon baking powder
  • 4 large, beaten eggs
  • 2 apple, peeled, baked and ground food (see tip)
  • icing sugar, for powder
  • For the lemon filling
  • 150ml double cream
  • 3 tablespoons lemon peel


1. Separate the egg whites from the yolks, then beat the egg whites in a perfectly clean bowl with the mixer, first at low speed for 2-3 minutes, then at high speed.
2. Before increasing the speed, add the lemon juice and salt powder, then mix until the composition increases considerably in volume.
3. When the egg whites have become foam, start and add the sugar, one tablespoon at a time.
4. After the egg whites have become glossy and stick very firmly to the mixer, you can add the dye, if you want, and the lemon essence.
5. Mix a little more, then pour the lemon meringue composition into a garnish.
6. Form the lemon meringues in an oven tray lined with baking sheet and then bake them for 150 minutes at 90 degrees.
7. Serve the lemon meringues immediately or store them in an airtight container to prevent moisture from being absorbed into the air.


  1. Zugor

    Poor consolation!

  2. Ramsden

    horror !!!

  3. Adrik

    In doing so, I have no doubt.

  4. Eno


  5. JoJokora

    It's funny opinion

  6. Escorant

    I can much speak for this question.

  7. India

    I agree, very useful information

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