Dear chefs, this pastrami is something amazing. Since I generally like recipes from the “put-forget-Nirvana” series, I love this pastrami doubly, because I have to forget about it twice. Moreover, the whole process, from pickling to heat treatment, was invented by me personally, the recipe is, so to speak, author’s (wow, how loud it sounds).
That’s something!!!! Tender, juicy meat with a light aroma of paprika and garlic!!!! The recipe struck me with its simplicity and strangeness. A great dish for a festive Easter table. Today I made a “trial” version. According to the original recipe, it is made from turkey breast. Today I made it from chicken breast, as turkey stuffing needs more …
Parfait (in French “parfait”) means “perfect, magnificent”. Here is such a dessert, I combined the idea of my favorite carrot casserole and the method of preparing the filling of my favorite “Curd pie with black currant”, so this miracle was born! Welcome to the table!!!
Not a gram of flour, crispy meringue between frozen parfait- from your favorite berries and compote – from garden strawberries in creamy foam! If you like this combination, like me, come visit!
A variation on the theme of a hearty and delicious breakfast… A mixture of products wrapped in a delicate tortilla… you can cook 2-3 servings in 15-20 minutes. The recipe is designed for one serving.
Very quick to prepare snacks and it’s very tasty. Your guests will be satisfied, and you will once again prove that the arrival of sudden guests will never take you by surprise.
An interesting kind of tortilla is a Spanish omelet, characterized in that the eggs are not mixed before adding. A delicious and not at all troublesome dish!
