Bouillabaisse – a cult dish of South French cuisine – is a fish soup. The main ingredients of this soup are fish (at least 5 types) and vegetables. Of course, this rich soup with an unusual history is very tasty and healthy, but there is also some danger in it – you can easily get carried away and get up from the table only when there is nothing left in the tureen!
Mussels in cheese sauce from Hochland. Mussels are already a delicacy, and if they are cooked in cheese sauce, their taste will only be more expressive.
The basis of the broth is boiled and smoked pork ribs, I do not recognize any other pea soup in principle). The soup turns out to be very thick, in principle, for both the first and the second.
I offer you a casserole of bread, cheese, ham. It is not difficult to cook it at all, also feel free to put it on the festive table. The taste goes well with tomato juice. The guests will be delighted.
Many people are probably familiar with this dish … “Meat loaf”… or Mitlof… However, when preparing this version of such rolls, not quite a traditional meat ingredient will be used! But, I assure you, it will be very tasty! In general, from very affordable products on your table is a great alternative to traditional cutlets! Try to cook?
For me, there are many chili options, so the main thing is that it should be spicy and with beans. If you are closer to the “classics” and cook it with minced meat, you will get a very tasty fast food. And just as delicious. Cooking is quick and easy.
You can cook a lot of delicious and original dishes from minced meat. I bring to your attention one of them – pork terrine. It is suitable for a festive table or if you just decided to pamper your family.
Quinoa is a very interesting product, in its finished form similar to caviar. Having prepared these sandwiches, you can easily surprise guests, as they taste very similar to everyone’s favorite sandwiches with red caviar. Simple ingredients, beautiful and delicious result.
Rich in proteins, beautiful and bright fish soup with vegetables will be a wonderful treat for your guests. Historically, this soup was cheap and was prepared by Provencal fishermen in the evenings from fish that could not be sold in a day. But over time, it became very popular, and expensive fish and seafood (including lobsters) began to be added to it. Orange peel and saffron give a special piquancy to this soup – they are simply irreplaceable. Fennel with its special delicate taste and aroma is added to bouillabaisse almost always. And toasts with garlic mayonnaise harmoniously combine all the ingredients and set off their taste.
