On the new year and Christmas table should be all the most delicious and bread including. Homemade Focaccia with olive oil infused with fresh rosemary is very tasty.
Homemade Fish Pie Recipe
|Remembering my parents ‘ house, I remember that my mother baked pies for all the holidays. We did not have cakes on the table in those distant times, but pies were for all tastes: with cabbage, potatoes, meat, fish, etc. I have a cake for you today, from which it is impossible to break away, a thin crust of cottage cheese dough, a delicious juicy filling, a fairy tale pie! Try baking once and it’s yours forever!
Risotto “Sunny” with Lemon and Shrimp Recipe
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Cutlets Stuffed with Cheese, Onions and Bacon Recipe
|What kind of cutlets are there! Spicy herbs are added to the minced meat and prepared with various fillings. All these simple techniques help to diversify the home menu and significantly save time. I have mega cutlets. They have an unusual taste and interesting texture-tender meat with filling, and on top of a crispy crust of fried breadcrumbs.
Zrazy with Dill and Cream Cheese Recipe
|Every hostess on the eve of the new year holidays asks the question, what can be prepared quickly and tasty for hot food for the reception of guests? I offer a simple and home-made delicious dish “Zrazy with dill and cream cheese”. Minimum costs and time.
Beef Stroganoff with Melted Cheese and Mushrooms Recipe
|Fantasy on the theme of beef Stroganoff. Processed cheese and chopped mushrooms make this dish even tastier.
Omelette with Sun-Dried Tomatoes and Green Peas Recipe
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Buckwheat Porridge with Vegetables and Mushrooms Recipe
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Chicken and Rice “Nests” with Mushrooms Recipe
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Beef Stew with Eggplant Recipe
|In this version of cooking beef, eggplants are turned into a sauce during the stewing process. The dish turns out to have a rich taste, fragrant and satisfying. You can serve it without any side dish, just under the sauce in which the meat was cooked. But the side dish will not be superfluous. For stewing, I chose beef brisket, each about 500-600 grams. bones, veins and fat segments were allowed to broth for soup, leaving only the pulp for stewing. Previously marinated in wine, the meat received an additional taste and became softer.