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Mushroom croquetas are the small-sized Spanish fritters that are prepared with a combination of a creamy béchamel base a...
07/05/2022

Mushroom croquetas are the small-sized Spanish fritters that are prepared with a combination of a creamy béchamel base and diced and sautéed boletus mushrooms. The base is well chilled before it is shaped into round or cylindrical forms.

Each piece is coated in egg wash and breadcrumbs, then shortly deep-fried until golden and crispy. Boletus croquetas are often enriched with various spices and sautéed onions and are typically enjoyed as a ubiquitous Spanish tapas.

The most famous cured meat product in Bulgaria is known as lukanka, a traditional, aromatic sausage made with a mixture ...
07/05/2022

The most famous cured meat product in Bulgaria is known as lukanka, a traditional, aromatic sausage made with a mixture of minced pork and veal. The sausage is usually heavily spiced with salt, black pepper, hot and sweet peppers, cumin, nutmeg, and coriander.

The choice and amount of added spices is highly variable and usually depends on the region. The casing for lukanka is usually made from cows' or pigs' intestines, and once completed, it is usually pressed on both sides to develop its traditional, flat shape.

Hailing from Madeira, this rustic, leavened bread is prepared with wheat flour, mashed sweet potatoes, water, and salt. ...
07/05/2022

Hailing from Madeira, this rustic, leavened bread is prepared with wheat flour, mashed sweet potatoes, water, and salt. Traditionally baked on large basalt stone slabs, bolo do caco is typically flat and round, though it can vary in size. It is the most common bread variety on Madeira that is usually served as a warm appetizer with garlic butter spread, but it can also be enjoyed as a sandwich or an accompaniment to various traditional Portuguese dishes.

Galettes de Bretagne are basically thin crépes from the Brittany region in northwestern France. These pancakes are made ...
07/05/2022

Galettes de Bretagne are basically thin crépes from the Brittany region in northwestern France. These pancakes are made from buckwheat flour, then filled with various ingredients such as eggs, ham, mushrooms, and bacon. In Brittany, créperies are so popular that they outnumber cafés, and people regularly use them to consume their galettes with bits of salted butter.

Traditionally, the pancakes are paired with a glass of local cider. According to a legend, the Bretagne galette was invented by accident, when a farmer spilled buckwheat porridge on a hot surface. Although people usually associate buckwheat flour with a salty taste, buckwheat crépes are extremely nutritious and contain vitamins B1, B2, and fiber that helps in preventing high blood pressure.

Like other varieties of Spanish croquetas, this chicken-based version also starts with a buttery béchamel base, which is...
07/05/2022

Like other varieties of Spanish croquetas, this chicken-based version also starts with a buttery béchamel base, which is later mixed with shredded chicken and shaped into small cylindrical or round patties. Before they are fried, the fritters are usually coated in egg wash and breadcrumbs, which provides a golden, crispy exterior, while the center stays delicately soft and gooey.

Croquetas de pollo are typically enjoyed as a snack and are a staple tapas dish found throughout the country.

This hearty, meat-studded entrée is often confused with pâté Lorrain, another classic French meat pie. But unlike pâté L...
06/05/2022

This hearty, meat-studded entrée is often confused with pâté Lorrain, another classic French meat pie. But unlike pâté Lorrain, cream and egg custard is added to the filling of Tourte Lorraine. Apart from this, according to Larousse Gastronomique, one of the prime reference books on French cuisine, both are baked in pastry and include a chunky pâté of pork and veal marinated in an aromatic bath of wine, shallots, cloves, and flavorful Herbes de Provence – a classic blend of dried thyme, marjoram, oregano, rosemary, chervil, tarragon, lovage, savory, sage, bay leaf, and fennel.

Best enjoyed fresh out of the oven, Tourte Lorraine is traditionally served as an appetizer with a side of green salad, and is typically paired with a chilled glass of wine. In Lorraine, it is also particularly popular among the working class as an early morning meal.

Buñuelos de bacalao is a savory version of the ubiquitous Spanish buñuelos fritters that uses dried salt cod. These soft...
06/05/2022

Buñuelos de bacalao is a savory version of the ubiquitous Spanish buñuelos fritters that uses dried salt cod. These soft and crispy snacks are typically prepared with a combination of desalted and flaked salt cod, flour, eggs, milk or water, and butter, and they are usually flavored with fresh parsley, salt, and pepper.

Other common ingredients used for making the dish include potatoes, baking powder, spring onions, garlic, vinegar or lemon juice, paprika, and turmeric. The salt cod mixture is typically shaped into balls, which are then deep-fried until nicely colored, puffed up, and crispy.

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