Wonderful pastries on fast days – biscuits made of rye-wheat dough on water with stewed cabbage, fried onions and buckwheat porridge. Simple, sincere and delicious.
Lean wheat-rye biscuits with mashed potatoes, fried Peking cabbage, onion, garlic, basil and soy sauce. Delicious and healthy, crispy, good both hot and cold.
If you love cabbage, be sure to try to cook this biscuit! The dough turns out almost smooth, a lot of cabbage filling, pleasant cranberry sourness – just a song!!!
When I was cooking cottage cheese, I got a wonderful serum. And I promised you that it would continue! Meet homemade ricotta! And a great biscuit with it. Tender dough and delicious filling made this biscuit a favorite in our unsweetened pastries!
Just a quick and delicious version of a juicy and crispy summer dessert. The dough can be prepared in advance and a bright and festive dish can be prepared 20 minutes before the arrival of guests.
Breton galette with chicken in cream and mushrooms. A very popular French dish. The biscuit has a square shape. A mandatory component is buckwheat pancake. And filling from a wide range of meat, fish, eggs, cheese, vegetables… I suggest you try to cook the so-called Breton galette complete with chicken and mushrooms. Very satisfying, gentle and fragrant!
Everyone liked the dough from Laurent pie so much that by the weekend I decided to bake a sponge cake according to the Kish recipe. Replacing nuts with “aged” cheese, I got a new, very tasty combination, which, perhaps, will be used later in the preparation of the pie. The cookies were eaten in a few minutes (even slightly burnt), perfect as a base for a snack!