Suggest another recipe using puff pastry. The Galette turns out tasty (however, as well as any pastries from this test), and a stuffing – juicy! Highly recommended!
If you love the liver, then do not pass by this tender, juicy salad! Very gentle, delicious, hearty and beautiful salad! Was looking for some such, to bailed out, becoming a full dinner.
Very cool snack. Easy to prepare. Taste sweet, spicy. Perfect for a holiday table.
With all easy not only to use, but also in preparation. All ingredients are available and are often in our refrigerator. This salad can be eaten for dinner without a twinge of conscience.
Tender liver in spicy sauce, flavorful due to the vegetables and spices and spicy from the addition of white wine. I think you should like the recipe for cooking liver in a rustic way-because this simple dish is a piece of delicate liver in a thick sauce of white wine, mushrooms and vegetables!
The liver is very useful. And combining it with fried vegetables, you get a full dish. In winter, this is a very good support for the body.
“Why ” Home”?- you ask. Answer. Because it is made from simple, homemade and delicious products. And despite the fact that it is called “Terrine” (previously would be called just Pate), no special problems with the ingredients there, everything is extremely accessible, I would say – very accessible. But the taste, I tell You, is amazing! Delicate, fragrant, gorgeous pate-imagine a combination of tender veal liver, porcini mushrooms and smoked cheese … And now I propose to try this! Terrine turned out, of course, high-calorie, but on holidays before such a yummy, I think it will be difficult to resist even those who are anxious watching the extra inches!
Everyone knows that the liver is a useful product. And delicious… So I try to cook it in different ways. This time I got in my the menu a terrine of beef liver. As a side dish to it are fresh vegetables, but with mashed potatoes was also good.
Recipe found in a magazine. I’m very interested in him. Prepared and was pleasantly surprised. It turned out very tasty. Festive dish.
Actually, it’s kind of a pate. Name terrine originated from the form in which it is baked. Oblong shape with lid. So I baked in the usual oblong form, and covered with foil. Guests liked the dish!