A dish whose taste opens eggplant in a new way. It looks like fried potatoes, only much more tender and lighter. Excellent garnish to meat, a full-fledged independent dish, hearty, light and very tasty.
Very tasty cake that will saturate and cheer up in the coolest autumn weather. The recipe is made with small changes: I have chicken and Turkey meat, and in the recipe of the author chicken and duck meat.
I remember when I was a child, my grandmother cooked potato cutlets. I still love them very much. Today I will make potato patties and add boiled chicken meat and cheese to them. Cutlets are served with garlic-sour cream sauce with herbs. Cutlets diet, I baked them in the oven.
This salad is incredibly light and very juicy. It is a dish of Azerbaijani cuisine.
Cutlet on the bone baked with spices in the oven. Everything is simple and everything is natural. The meat is tender, it turns out very soft and fragrant for 20 minutes. Oil is not necessary to use, the meat is cooked in its own juice. The main thing is that the meat was fresh, not thawed. Such a dish will be very juicy and tender, and thanks to the bone, the meat will acquire a different, pleasant, delicate taste.
Another option for cooking meat in Your piggy Bank. Tender juicy meat pieces, peppers and zucchini in a velvet fragrant sauce. It’s delicious.
Or rather veal on the bone with vegetables, baked in foil. Independent dish is prepared immediately with a side dish that takes less time and turns out tastier.
A very unexpected combination of products and a great tasty result. In the days of the meat eater can be used as a side dish to the steak.
In the tagine, you can cook any meat that you need to simmer for a long time to give it juiciness and softness. In tagine, the extinguishing time is shortened significantly. This is due to the fact that the tagine creates a unique microclimate, and the products are prepared in two ways: from below — by heating the base, and from above — almost as a couple.
Today I come to you with a recipe of very simple and delicious pies. Yeast dough, universal, suitable for both frying pan and oven. For example, I did so. It’s without eggs and butter. And the filling can be chosen absolutely any. It does not need a long time to knead, the approach 2 times you need only 1.5 hours. We liked these pies very much, I will come back to the dough recipe again and again. And warm are the pies I like best in the pan in butter. They turn out as if just cooked.