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Roast beef, smoked mayonnaise, pumpkin puree and crispy -gourmet recipe
150,000 years ago, prehistoric people tamed the fire and began to cook. It was a giant leap, in fact a real revolution, the first of the great changes in the history of human nutrition that significantly co-shaped the entire history of the human race. Cooking was important not only because it changed the diet, but also earlier methods of preparation, such as drying, had the same purpose, but also because it changed the original society and provided it with new opportunities to organize life. Early humans shared their lifestyle closely with other primates. It was the cooked food, however, that created a sense of difference from other creatures of the animal kingdom. The door of cognition then opened, the power of food and its forms began to work. The awareness that food is not just something that strengthens the body, but can have magical effects on mood and even on events, has evolved and strengthened over millennia with evolutionary precision. Food-eating rituals and various taboos were forms of controlling and influencing the magical, the supernatural.
Cut the meat into the desired shape, 2 cm thick and marinate them in smoked olive oil for a day or two before baking, add a crushed clove of garlic, a sprig of rosemary and place in the fridge. Bake the meat on a high heat - grill or in a pan, if you want a nice pink core (medium), bake the meat on each side for 2 minutes and place it on a board to rest for at least 3 minutes. Let's salt it at the end.
Cut it in half before serving
Peel a squash, grate it and cut it into small pieces. Add pumpkin flesh, crushed garlic cloves, thyme and olive oil to the pan. Stew on low heat, salt and pepper can be added at the end. Stir with a stick mixer, gradually add some melted butter and of course season.
Chop the garlic and fry in olive oil, add the sliced mushrooms and sauté them quickly, add the truffles and salt if necessary.
Boil water, vinegar, sugar and raspberries in a bowl. Then add sliced radishes to the boiling liquid and cook for 10 minutes. Set aside and allow to cool.
Radishes can also be stored in the refrigerator for next time
Put the egg yolks, lemon juice, salt, mustard and some oil in a bowl and mix with a stick mixer, gradually adding the olive oil until you get a thick mayonnaise.
6. Jam from raspberries and refoška
Put raspberries and refošk in a bowl and bring to a boil, then reduce for 30 minutes or until you get a thick liquid, which you save and strain and add a little salt… serve cold (thick sauce)