impotence
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Pie with asparagus
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Kish with spinach and cottage cheese
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Clever cake recipe step by step
With my non-love of fish products, these cutlets turned out to be a real culinary masterpiece that scattered in our first day. I would even say that I cooked these cutlets longer than we ate them. It turned out not so easy to clean raw fish from bones. I took the colonel, and that was a mistake. Probably, it was necessary to take cod or hek. To isolate the ridge and end it. Most surprised the peas in cutlets. Let's say bluntly - a completely unexpected ingredient that gives not only an unusual taste note to the final dish, but also color. Probably, if not for him, I would hardly have decided to mess with fish cutlets. Although, I will not hide, despite the fact that I never loved fish, I ate a couple of cutlets prepared by my mother or mother with pleasure. And, in general, I owe the recipe for these cutlets to Instagram and personally Elizabeth Maleva @elizavetamaleva, from whom I borrowed not only the recipe, but also the idea of a photo.
Read the article
Sticky buns. Sticky bun
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
Read the article
Cheremsha. Simple meat sauce
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Chicken liver paste with onions
Once, my husband told me that before meeting me he could not even imagine that the pies might not be sweet. (it was so long ago when coffee houses, pastry chefs in stores where they sell pastries from pretzels to pies for every taste and wallet were not so common). Then, many years ago, the first unsweetened cake that he tried was a Greek-style cake "Spacopita" The second cake that I wanted to surprise him was a fish cake with rice and onions. And then the era of the intestines began. And now, it would seem, it is completely impossible to surprise him. There are not many sweet pies, muffins and rolls on the blog, but in our life even more, does not get here. But, anyway, from time to time surprise him, and yourself, to be honest, it turns out more than once. Especially when you collect the cake not according to the recipe, but by the call of the heart and the presence of products in the refrigerator. From what goes into this cake, only a puff and yeast dough was bought, and then for a long time, just in case. The rest is the remnants of breakfast and salads, some of which, too, were frozen by the way. Let's just say another cake-variation on the topic, and I’ll prepare something special, without much effort. And a vivid example of the fact that you can even build a delicious dinner "from the ax.".
Read the article
Swimming cream brokers
Before, it seemed to me that Pan-Asian-style dishes are something incredibly complex and long in preparation. These recipes require special skills and expensive, rare ingredients. But, once deciding to try out one recipe, we could no longer be stopped. We began to try and experiment. I realized that nobody tastes better than me and will feed me anywhere. We tried the same noodles in a Chinese restaurant, but to be honest, it seemed to me "flat.". Too much they adapt their dishes. Neither you have a normal amount of ginger, nor a string, nothing... We have been to an Asian restaurant, and I will honestly say that I came to the conclusion that you can go there exclusively for rolls. Everything else (personal for me) does not reach the ideal. As for our experiments, most of all we fell in love with noodles with vegetables, just today we will prepare it. And fried rice with shrimp and pineapple. This is really a bomb in your kitchen. If you don’t get too lazy, and one day cook it, believe me, your love of Pan-Asian recipes will never fade away! ! !
Read the article
Curly soup with egg
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
Read the article
Peppermint Cookies
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Angel cookie
It is interesting why in all films and cartoons such products as spinach and broccoli make fun of, undeservedly belittle and discuss them. Creating a reputation for them with tasteless and fresh products. Maybe these people just never ate anything tasty, and their taste buds stopped at the development of a 6-8 month old child. Although, I will tell you, even in a children's complementary form, that spinach, broccoli are very tasty, and if you mix them with a rice or buckwheat cooked in a milk mixture. Mmmmmmmm, yummy. Personally, we love broccoli and spinach, but especially spinach. This is evidenced by numerous recipes on the blog. My favorite is a bowel with spinach and cottage cheese, but it just goes well with spinach. In the spring, we love spinach salad, mozzarella, strawberries and walnut. Spinach is our everything and Thank God that now it is in the store in its fresh form all year round. After all, recently, it could be bought fresh only in season, and then only frozen. Today I offer a light but incredibly tasty spinach salad that fits perfectly like a snack to white wine. On an aperitif, I do not offer it, because it is very satisfying, although it does not seem so at first glance. In this case, I pointed the ingredients to one portion, but it can be divided into two and then there will be room for something else tasty.
Read the article
impotence
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Pie with asparagus
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Kish with spinach and cottage cheese
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Clever cake recipe step by step
With my non-love of fish products, these cutlets turned out to be a real culinary masterpiece that scattered in our first day. I would even say that I cooked these cutlets longer than we ate them. It turned out not so easy to clean raw fish from bones. I took the colonel, and that was a mistake. Probably, it was necessary to take cod or hek. To isolate the ridge and end it. Most surprised the peas in cutlets. Let's say bluntly - a completely unexpected ingredient that gives not only an unusual taste note to the final dish, but also color. Probably, if not for him, I would hardly have decided to mess with fish cutlets. Although, I will not hide, despite the fact that I never loved fish, I ate a couple of cutlets prepared by my mother or mother with pleasure. And, in general, I owe the recipe for these cutlets to Instagram and personally Elizabeth Maleva @elizavetamaleva, from whom I borrowed not only the recipe, but also the idea of a photo.
Read the article
Sticky buns. Sticky bun
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
Read the article
Cheremsha. Simple meat sauce
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Chicken liver paste with onions
Once, my husband told me that before meeting me he could not even imagine that the pies might not be sweet. (it was so long ago when coffee houses, pastry chefs in stores where they sell pastries from pretzels to pies for every taste and wallet were not so common). Then, many years ago, the first unsweetened cake that he tried was a Greek-style cake "Spacopita" The second cake that I wanted to surprise him was a fish cake with rice and onions. And then the era of the intestines began. And now, it would seem, it is completely impossible to surprise him. There are not many sweet pies, muffins and rolls on the blog, but in our life even more, does not get here. But, anyway, from time to time surprise him, and yourself, to be honest, it turns out more than once. Especially when you collect the cake not according to the recipe, but by the call of the heart and the presence of products in the refrigerator. From what goes into this cake, only a puff and yeast dough was bought, and then for a long time, just in case. The rest is the remnants of breakfast and salads, some of which, too, were frozen by the way. Let's just say another cake-variation on the topic, and I’ll prepare something special, without much effort. And a vivid example of the fact that you can even build a delicious dinner "from the ax.".
Read the article
Swimming cream brokers
Before, it seemed to me that Pan-Asian-style dishes are something incredibly complex and long in preparation. These recipes require special skills and expensive, rare ingredients. But, once deciding to try out one recipe, we could no longer be stopped. We began to try and experiment. I realized that nobody tastes better than me and will feed me anywhere. We tried the same noodles in a Chinese restaurant, but to be honest, it seemed to me "flat.". Too much they adapt their dishes. Neither you have a normal amount of ginger, nor a string, nothing... We have been to an Asian restaurant, and I will honestly say that I came to the conclusion that you can go there exclusively for rolls. Everything else (personal for me) does not reach the ideal. As for our experiments, most of all we fell in love with noodles with vegetables, just today we will prepare it. And fried rice with shrimp and pineapple. This is really a bomb in your kitchen. If you don’t get too lazy, and one day cook it, believe me, your love of Pan-Asian recipes will never fade away! ! !
Read the article
Curly soup with egg
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
Read the article
Peppermint Cookies
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Angel cookie
It is interesting why in all films and cartoons such products as spinach and broccoli make fun of, undeservedly belittle and discuss them. Creating a reputation for them with tasteless and fresh products. Maybe these people just never ate anything tasty, and their taste buds stopped at the development of a 6-8 month old child. Although, I will tell you, even in a children's complementary form, that spinach, broccoli are very tasty, and if you mix them with a rice or buckwheat cooked in a milk mixture. Mmmmmmmm, yummy. Personally, we love broccoli and spinach, but especially spinach. This is evidenced by numerous recipes on the blog. My favorite is a bowel with spinach and cottage cheese, but it just goes well with spinach. In the spring, we love spinach salad, mozzarella, strawberries and walnut. Spinach is our everything and Thank God that now it is in the store in its fresh form all year round. After all, recently, it could be bought fresh only in season, and then only frozen. Today I offer a light but incredibly tasty spinach salad that fits perfectly like a snack to white wine. On an aperitif, I do not offer it, because it is very satisfying, although it does not seem so at first glance. In this case, I pointed the ingredients to one portion, but it can be divided into two and then there will be room for something else tasty.
Read the article
Clafuti with apricots
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
Read the article
Oatmeal with banana
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Marinated Cheremsha
It is interesting why in all films and cartoons such products as spinach and broccoli make fun of, undeservedly belittle and discuss them. Creating a reputation for them with tasteless and fresh products. Maybe these people just never ate anything tasty, and their taste buds stopped at the development of a 6-8 month old child. Although, I will tell you, even in a children's complementary form, that spinach, broccoli are very tasty, and if you mix them with a rice or buckwheat cooked in a milk mixture. Mmmmmmmm, yummy. Personally, we love broccoli and spinach, but especially spinach. This is evidenced by numerous recipes on the blog. My favorite is a bowel with spinach and cottage cheese, but it just goes well with spinach. In the spring, we love spinach salad, mozzarella, strawberries and walnut. Spinach is our everything and Thank God that now it is in the store in its fresh form all year round. After all, recently, it could be bought fresh only in season, and then only frozen. Today I offer a light but incredibly tasty spinach salad that fits perfectly like a snack to white wine. On an aperitif, I do not offer it, because it is very satisfying, although it does not seem so at first glance. In this case, I pointed the ingredients to one portion, but it can be divided into two and then there will be room for something else tasty.
Read the article
Cannelloni with minced meat with bechamel sauce
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
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Strawberry pie in the oven
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
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Dog with chicken and vegetables
It is interesting why in all films and cartoons such products as spinach and broccoli make fun of, undeservedly belittle and discuss them. Creating a reputation for them with tasteless and fresh products. Maybe these people just never ate anything tasty, and their taste buds stopped at the development of a 6-8 month old child. Although, I will tell you, even in a children's complementary form, that spinach, broccoli are very tasty, and if you mix them with a rice or buckwheat cooked in a milk mixture. Mmmmmmmm, yummy. Personally, we love broccoli and spinach, but especially spinach. This is evidenced by numerous recipes on the blog. My favorite is a bowel with spinach and cottage cheese, but it just goes well with spinach. In the spring, we love spinach salad, mozzarella, strawberries and walnut. Spinach is our everything and Thank God that now it is in the store in its fresh form all year round. After all, recently, it could be bought fresh only in season, and then only frozen. Today I offer a light but incredibly tasty spinach salad that fits perfectly like a snack to white wine. On an aperitif, I do not offer it, because it is very satisfying, although it does not seem so at first glance. In this case, I pointed the ingredients to one portion, but it can be divided into two and then there will be room for something else tasty.
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Simple cherry pie
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
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Potato pancakes made of mashed potatoes
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
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Chocolate Banana Cake
It is interesting why in all films and cartoons such products as spinach and broccoli make fun of, undeservedly belittle and discuss them. Creating a reputation for them with tasteless and fresh products. Maybe these people just never ate anything tasty, and their taste buds stopped at the development of a 6-8 month old child. Although, I will tell you, even in a children's complementary form, that spinach, broccoli are very tasty, and if you mix them with a rice or buckwheat cooked in a milk mixture. Mmmmmmmm, yummy. Personally, we love broccoli and spinach, but especially spinach. This is evidenced by numerous recipes on the blog. My favorite is a bowel with spinach and cottage cheese, but it just goes well with spinach. In the spring, we love spinach salad, mozzarella, strawberries and walnut. Spinach is our everything and Thank God that now it is in the store in its fresh form all year round. After all, recently, it could be bought fresh only in season, and then only frozen. Today I offer a light but incredibly tasty spinach salad that fits perfectly like a snack to white wine. On an aperitif, I do not offer it, because it is very satisfying, although it does not seem so at first glance. In this case, I pointed the ingredients to one portion, but it can be divided into two and then there will be room for something else tasty.
Read the article