Stew with zucchini and eggplant is relevant at any time of the year – it is always nice to enjoy the taste and rich aroma of cooked vegetables. The dish turns out to be fragrant due to the abundance of herbs, garlic and pepper in the recipe. In addition, this dish is prepared on the basis of meat, which is perfectly combined with young vegetables and the dish turns out to be very satisfying.
Dear cooks, I’m back with a quick and delicious Breakfast. This is nothing more than another kind of omelet, only in a fun serving! Despite the apparent complexity, it will take you no more than ten minutes, but believe me-everyone will be satisfied!!!
We all sometimes like to treat ourselves and our loved ones with delicious homemade cutlets. But the classic recipes for cooking them are usually very high in calories, with a high fat content to give them juiciness. Because of this, they take a very long time to digest, cause fatigue and heaviness in the stomach, and sometimes even heartburn. But to deny yourself a favorite treat is sometimes very difficult. Therefore, I suggest the option of cooking cutlets with a large amount of vegetables added to minced meat. This option will make them not only more useful, but also cost-effective.
Delicious pie dough is somewhat reminiscent of shortbread, and using cheese in the composition turns out a little coffee color. Pizza lovers will appreciate it. The name of the pie came to mind, as lettuce leaves baked in the oven are very reminiscent of a herbarium.
In different ways, I experimented with adding different products to the pate, because my husband categorically does not eat liver. I came across a jar of ricotta in the refrigerator and decided to take a chance, ” what if?”. I made pate and mixed it with ricotta. She spread it on bread and offered it to her lover to taste. The answer was unexpected: “can you do the same thing, but without bread?”. The pate is prepared traditionally, but the addition of ricotta makes it extremely tender and airy.
A light vegetable dish, I added Basil, lemon juice and some cloves. In hot form-garnish. Cold-appetizer. For sandwiches and soups. You can prepare for the winter. Light sourness from lemon, Basil and clove flavor give the dish a pleasant aftertaste.
You can say that this is a real halva is not prepared like this, but this is what excites everyone who tries this dish. And it tastes like a real Oriental sweetness with a secret ingredient that can be found in every kitchen.
