My family are accustomed, that I often cook the, that not expect see on the table. So this time I decided to approach the white chicken fillet in a special way, with the idea that it should turn out juicy and without frying. Well, vegetables are always a great addition to any meat or poultry!
For a long time and often make a strudel! It turns out very hearty, tasty, fragrant and quite simple! And in hot, and in cold the form of equally interestingly!
What could be tastier, easier and more affordable than crispy bread, fresh herbs and fragrant olive oil? In this recipe, these ingredients are combined into an excellent tandem, resulting in these crispy cakes stuffed with fragrant fresh herbs.
Autumn is the season of vegetables, so let’s give them credit! Vegetable gratin, complemented by stewed rabbit, can be not only a wonderful lunch, but also a wonderful light dinner. Vegetable use of gratin goes well with the dietary properties of the rabbit, because the French love not only to eat, but also with the benefit!
Gratin-baked dish of different products, invented in France, its main feature is a delicious baked crust. Many recipes of this dish contain a huge, in my opinion, the amount of cheese, butter and cream, completely clogging the delicate aroma of vegetables and other products, and appetizing Golden crust is perfectly obtained with a different approach.
