This sauce pairs wonderfully with stronger, roasted meats such as all types of game, pork ribs, steaks, as well as duck and other red meats. It is quick to prepare, and you can adjust the amount of sugar to your taste by either decreasing or increasing it.

Recipe for Prune and Red Wine Sauce

Ingredients:

500 ml red wine
150 g sugar
20 dried prunes
20 g butter
a pinch of salt

Preparation:

For this sauce, pour the red wine into a suitable saucepan, add the sugar, and the dried prunes, which you should cut in half and remove the pits if present. Bring to a boil, then reduce the heat and simmer gently for another 30 to 45 minutes until the prunes swell and absorb the wine.

Next, remove the sauce from the heat, add the butter and salt, and blend using an immersion blender or a food processor, but only briefly so that small pieces of prune remain in the sauce – according to the portal Kuvar.in.rs.

This drink from Northern Europe is called the elixir of longevity and beauty, and the good news is that you can easily prepare it at home. The recipe is very simple.

Milk made from potatoes is increasingly chosen by those who prefer a natural, plant-based, and sustainable diet. It is rich in vitamin B12, iron, folate, and fiber.

It contains no gluten, lactose, or nuts, making it an excellent option for anyone with allergies or sensitivities.

Its mild, creamy texture is ideal for coffee, smoothies, or cereals – with less sugar and fat than many other plant-based drinks.

A Sustainable Solution for Modern Diets

Growing potatoes requires less water and land than growing soybeans or almonds, so potato milk has a significantly lower environmental impact.

If you want to reduce your environmental footprint without compromising on taste – this is the drink for you.

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How to Make Potato Milk at Home?

Preparation is simple, and the result is very tasty.

Ingredients:

• 1 medium-sized peeled potato (150–200 g)
• 1 cup of boiling water (for cooking)
• 3 cups of cold water (750 ml) – for blending
• 1 tablespoon of vegetable oil (canola, sunflower, etc.)
• half a teaspoon of sea salt
• 1 teaspoon of natural sweetener (maple syrup – optional)
• half a teaspoon of vanilla extract (optional)
• 1 tablespoon of sunflower seeds or plant proteins (optional – for a fuller texture)

Preparation:
Peel the potato, cut it into slices, and cook for 10 to 15 minutes until tender.

Drain and let it cool briefly.

Place the cooked potato, 3 cups of cold water, oil, salt, and any other desired ingredients into a blender. Blend for one to two minutes until smooth and homogeneous.

If necessary, strain through cheesecloth or a fine sieve.

Store in a glass bottle in the refrigerator for up to five days. Shake before use.

A Delicious Addition to Everyday Diet

Thanks to its neutral taste and creamy texture, potato milk is great for smoothies, breakfast cereals, and even for making cakes or sauces, according to 24sata.hr.

Potato milk is not just a passing trend. It is a combination of innovation, health, and sustainability.

Rump steak is a cut of beef. It is usually 2 cm thick and weighs between 160-200 g.

Rump steak is actually a long muscle of the cow that extends to the last vertebra of the tail and has a white membrane on the surface. Rump steak can be prepared in various ways, but it is most commonly consumed grilled or fried.

WHAT IS RUMP STEAK?

The term "steak" as a generally accepted name is not an accurate translation if we use it to describe "biftek" (tenderloin). "Biftek" as a steak differs from the "biftek" we previously mentioned. There are three levels of steak doneness. To determine which level it is, touch your thumb and index finger together and with your other hand press the base of your thumb. That’s how you check the softness of a rare steak. The terms used to describe the degree of doneness are rare, medium, and well done. Many agree that the medium version is the best. Such a piece of meat is juicy and sufficiently cooked. It remains red on the inside while perfectly grilled on the surface. When grilled, it gets a pattern resembling a mesh, which is the visual symbol of steak – according to the portal Kuvar.in.rs.

THE MOST FAMOUS STEAKS

Among the most popular steaks, we definitely want to mention the Rib Eye. This is a piece of meat from the back. It usually contains a rib bone. That cut is called bone-in rib eye. Another popular name for a steak with a bone is the tomahawk steak. It visually resembles a chop. This cut is known in our region as rump steak. The English call it strip. The meat usually comes from a part called the loin.

Big fans of beef, especially steaks, consider the porterhouse to be the highest-quality steak. It is named after the porter beer that was once sold. It looks like the popular T-bone steak, with a T-shaped bone in the center. The difference between them is the amount of meat. The porterhouse is a significantly larger cut of meat.

It’s also worth mentioning the flank and tri-tip steaks. The tri-tip comes from the rump, while flank is actually the belly section, translated from the English term "flank steak."

GRILLING RUMP STEAK

To grill the perfect steak, it is important that the cut of meat is of high quality. The piece should be at least 2 cm thick. When preparing, take the steak out of the refrigerator and leave it at room temperature for at least one hour. It’s not good to salt the steak after it has rested and just before grilling. Season the steak after grilling or immediately after removing it from the fridge. One option is to marinate the meat in oil, salt, and spices 24 hours before grilling. A true steak lover will not use too many spices, as this can diminish the meat's natural flavor. Grill the meat on a pan or grate. Preheat it until it's almost smoking. When you place the meat on such a hot pan, it won’t lose its juiciness, and you’ll create a magical steak that even professional chefs would envy.

What’s very important in this process? When you place the meat on the grill, don’t keep turning or poking it constantly. It only needs to be flipped once after a certain amount of time so the other side cooks as well. You can grill the steak briefly or longer, depending on how you prefer it. We mentioned three levels of doneness. Rare means grilling for 4 minutes on one side and 2 minutes on the other. Medium is 4 minutes on one side and 3 minutes on the other. Well done means 7 minutes on one side and 5 minutes on the other.

THE DIFFERENCE BETWEEN TENDERLOIN AND RUMP STEAK

Tenderloin is a cut of meat that is most often served rare. It is a piece of meat with very little fat and a lot of muscle. It is less commonly known that this is actually loin or sirloin.

The difference between tenderloin and rump steak is that rump steak is a cut from any part and is mainly grilled, while tenderloin is a specific cut of meat – a muscle that can also be called a filet.

CONSUMING TENDERLOIN

As mentioned, tenderloin is most often consumed rare, but other levels of doneness are also acceptable. Tenderloin can be well-done. It all depends on your taste and how you like it. You can even eat raw tenderloin. That version is called steak tartare. Tenderloin is considered an expensive cut of meat, but it is very beneficial for the body and is extremely popular in menus around the world. This dish is highly sought-after and valued. It allows for a lot of creativity, as chefs can add various spices and prepare it in many ways. Tenderloin is made from beef and is considered the juiciest part. It contains little fat, which makes it an exceptionally high-quality cut. Tenderloin is rich in proteins and minerals. It is very popular among active athletes who burn a lot of energy and need regular protein intake. From a medical perspective, tenderloin is a healthy meat.

BEEF CARPACCIO

The origin of tenderloin is from England. It became popular in France, where the French dedicated much time to presenting it as a fine dish worthy of attention. Although there are many ways to prepare the perfect tenderloin, the most sought-after method is – beef carpaccio. The meat is sliced thin, seasoned with pepper and salt, and topped with a mixture of capers, lemon, and olive oil. The prepared meat is arranged on a plate, with arugula placed in the center. Parmesan is grated over the meat.

If you love simple, quick, and healthy desserts, these vegan chocolate balls will become your new favorite! All you need are three basic ingredients and a few minutes of preparation.

Recipe for Chocolate Balls

Black garlic is simply regular garlic that has been fermented to develop its characteristic black color and flavor.

The Maillard reaction and caramelization that occur during fermentation cause changes in the composition and taste of garlic – reports the portal Kuvar.

While some people might prefer the milder and sweeter taste of black garlic compared to fresh garlic, it's important to note that there is little scientific evidence supporting claims of amazing or miraculous health benefits, according to timesofindia.com.

Despite that, black garlic still holds some nutritional value, and certain molecules formed during the fermentation process could be beneficial to health.

Here are some commonly mentioned characteristics of black garlic:

1) Boosts Immunity

Among the compounds found in black garlic with antioxidant properties is S-allyl cysteine (SAC). By helping the body combat free radicals, antioxidants can reduce oxidative stress. It's well known that garlic—especially black garlic—has immune-supporting properties. Fresh garlic contains a chemical called allicin, which may help modulate the immune system.

2) Anti-inflammatory Properties

Black garlic contains certain chemicals that may have anti-inflammatory effects. Reducing inflammation is crucial for maintaining overall health as it is linked to numerous medical conditions.

3) Supports Heart Health

Compounds in black garlic may benefit cardiovascular health, according to certain studies. In particular, SAC has been studied for its potential to promote heart health by supporting healthy cholesterol levels.

4) Contains Anti-cancer Compounds

Preclinical studies suggest that black garlic extracts might have anti-cancer properties. More research is needed to fully understand their mechanisms and how they might be used in humans.

How to Use Black Garlic in Your Diet?

Black garlic has a tangy and sweet flavor. Among other things, it can be used to enhance the taste of marinades, dressings, and sauces. Add black garlic to recipes that call for fresh garlic to give them a unique flavor. It complements both savory and sweet dishes. Black garlic is soft and chewy and spreads or mashes easily. Spread it on toast or crackers, or mix it into sauces and dips.

If you enjoy pasta with character and don’t shy away from spicy flavors, this chili spaghetti is the perfect choice for you.

Chili Spaghetti Recipe:

Ingredients and quantities:

Spaghetti 500 g
Thick tomato juice 200 ml
Fresh basil – about 10 large leaves
Rosemary 1 teaspoon
Parsley 1 bunch
Olive oil 40 ml
Zucchini 2 small
Pitted olives 1 tablespoon
Chili peppers 2 pieces
Salt and pepper to taste

Preparation:

Cook the pasta in plenty of water. In the meantime, dice the tomato and zucchini, then sauté them in olive oil along with crushed garlic and chopped chili peppers.

Add the thick tomato juice, whole or chopped olives, salt, and pepper. Simmer on low heat until the sauce slightly reduces. Toward the end of cooking, add chopped parsley, basil, and rosemary.

Remove from heat and mix with the cooked pasta – according to Kuvar.in.rs.

Fish pâté is a tasty and filling dish that's perfect for fasting days. It can be made from cooked fish, canned or fried sardines, as well as tuna. To achieve a well-balanced flavor, lemon juice is often added for acidity, mustard or onion for a bit of spice, and margarine (or butter in the non-fasting version) for a creamy texture.

You can enrich this dish with chopped chili peppers, capers, chopped olives, pickles, and other spices or seeds for extra texture and aroma. Below is a simple and quick recipe for a fish pâté with outstanding flavor.

Recipe for Fish Pâté

Ingredients:

• 2 cans of tuna

• 2 teaspoons of mustard

• 125 g margarine (room temperature)

• lemon juice

• toasted sesame seeds, to taste

• salt and pepper, to taste

• parsley for garnish (optional)

Preparation:

Drain the tuna well, and beat the margarine until fluffy.

Mix the tuna and margarine together, then add mustard, lemon juice, toasted sesame seeds, and season with salt and pepper to taste.

Refrigerate until nicely chilled.

Garnish with parsley or chopped olives, serve with toasted bread, and enjoy. Bon appétit!