Preparing is quite simple: minimum effort with maximum taste! You can also make sandwiches and take them to a picnic, work or class.
In Japanese cuisine, unlike other national cuisines, much attention is paid to preserving the original appearance and taste of the products. This is achieved by the correct selection of spices and not too long time of heat treatment of products.
A cold appetizer of cauliflower in Asian motifs. Well suited as a Supplement to meat.
The recipe was shared by a friend, slightly changed the components of the recipe. Cook-15-20 minutes to cook, 20 minutes in the oven. Can be served as a separate dish with different salads.
Delicate and spicy, it will be enjoyed for lovers of eggplant. A tasty snack that does not require much effort.
I love the dressing of wasabi-mayonnaise to salads. Decided to improvise and prepare a similar sauce to the wings of the grill. All appreciated! This sauce is also well suited to fish and seafood dishes on the grill.
Very tasty, spring, green sauce has prepared this week. Bright, with a unique aroma and fresh taste. Green sauce is ideal for salads, pasta, boiled or baked potatoes, bruschetta, soups, meat, fish, etc.Green sauce is perfectly stored in the refrigerator for two weeks.
The radish itself is rare, but the taste of the fish is very impressive in combination with such a sauce. The sauce served with fish and vegetable dishes, seafood: shrimp, mussels, etc. Fish, baked in pastry, eaten dipped in the sauce every bite.
I do not know about you, and I secretly love mayonnaise))) do not always want to fill salads with olive oil! The first time I tried this sauce in 2012 and I liked it! Share the recipe with you! Plus there is a recipe with mussels seasoned with Apple mayonnaise.
This is a cold sauce in which the main components are mayonnaise, sour cream, cream cheese and fresh cucumber. The sauce is perfect for meat, fish and more!