Preheat the oven to 180 ° C. Beat mustard with butter, thyme, salt and pepper. Put whole meat with garlic and husk on a dish. Pickle 10 Minutes.
Bake for 15 Minutes. Remove and pour the marinade, after removing the garlic. Then bake another 10 Minutes or until the meat is ready.
Boil buckwheat until cooked in salted water. Add olive oil to the finished porridge.
Finely chop the cabbage, grate the carrots on a coarse grater. Send the vegetables to a non-stick pan and immediately add salt and pepper to let the vegetables pour juice (if necessary, add a little water and a spoonful of tomato paste at the beginning).
After 5 minutes add raisins and nutmeg to the vegetables. Simmer under the lid for another 20 Minutes.
For shrimp - thaw as needed. Preheat the pan with a minimum amount of butter. Fry the shrimp until they turn pink (raw) or a couple of minutes (frozen). Add garlic, grated ginger, lemon juice, balsamic and salt. To simmer everything together under the lid for a few more minutes.
Ingredients
Directions
Preheat the oven to 180 ° C. Beat mustard with butter, thyme, salt and pepper. Put whole meat with garlic and husk on a dish. Pickle 10 Minutes.
Bake for 15 Minutes. Remove and pour the marinade, after removing the garlic. Then bake another 10 Minutes or until the meat is ready.
Boil buckwheat until cooked in salted water. Add olive oil to the finished porridge.
Finely chop the cabbage, grate the carrots on a coarse grater. Send the vegetables to a non-stick pan and immediately add salt and pepper to let the vegetables pour juice (if necessary, add a little water and a spoonful of tomato paste at the beginning).
After 5 minutes add raisins and nutmeg to the vegetables. Simmer under the lid for another 20 Minutes.
For shrimp - thaw as needed. Preheat the pan with a minimum amount of butter. Fry the shrimp until they turn pink (raw) or a couple of minutes (frozen). Add garlic, grated ginger, lemon juice, balsamic and salt. To simmer everything together under the lid for a few more minutes.