Winter, frost and snow. It’s time to cook soup, but with beans and sauerkraut, oh, and delicious! “Soup and porridge are our food,” they used to say in the old days. And today – soup and pies, but that’s another story, come on in, it’s interesting and delicious.
I suggest all lovers and connoisseurs of buffets to cook this wonderful, delicate, velvety and delicious pate. Honestly, this is one of the best pates! All you need for this recipe is a simple set of products, a blender and a good mood.
A very tasty dish made from the most common products. A great option for a variety of everyday menu. A wonderful addition to this side dish will be a meat dish, for example, chicken zrazy with nuts and cheese!
I wanted to make a warm salad with eggplant. But there are several recipes for this salad on the website. In the process of cooking, I replaced the salad with pate. It turned out very tasty, fragrant and satisfying.
Wonderful fish soup. And light, and hearty, and fragrant… It was amazing. I think that in the post-New Year’s days this soup will be a godsend. This will perfectly relieve the body, but it will not leave you hungry.
From the shrimp remains a large number of heads and shells containing a large amount of nutrients and trace elements. To extract these nutrients, you can make a French soup sauce. After cleaning the shrimps, freeze their shells and heads for the subsequent preparation of soup. Sponge sauce can be frozen and further added to soups, fish and as a sauce for pasta. According to the classics, prepare a soup of shrimp, crayfish, etc. their shells, white wine, onion, leek, celery, thyme, marjoram, paprika, bay leaf, basil, black pepper.
Fragrant soup with mushroom broth. It’s hard to put into words how delicious it is. This is how my mother cooks soup, who starts fasting tomorrow. It’s a pity that I can’t invite her to visit, because we live far from each other.
I want to share my recipe for liver pate. But, not simple, but baked in the oven. The time spent on cooking is more than repaid by the result: the expressive taste, delicate texture and ruddy crust distinguish it from the usual raw pate. This recipe was developed many years ago, the whole family liked the pate, I hope that you will not be disappointed.
A simple, delicious recipe for fish baked in the oven. The recipe is suitable for cooking almost any red fish. I usually cook ketu and pink salmon like this, both options are good))
