Classic Italian tiramisu. Made from savoyardi cookies dipped in a mixture of coffee and alcohol. The only difference with the traditional recipe is the use of whipped cream instead of egg whites.
As a child, I did not like meringue in any form! With age, something happens, and you start to look at things differently that you haven’t looked at before, in a different way! Meringue on my dessert list is one of those options. Now I’m trying different combinations of this sweet dish. And, I think, thanks to the lightness, delicate appearance, this is a very New Year’s treat. Therefore, I offer it to the festive table!
This is a recipe of a famous cook. She offers to cook this recipe from the fillet of the sea tongue, but after reading the book, I realized that the sea language, from which Julia cooks, and the “sea language” from our markets and shops are different things. So I bought a fish at the market that I liked, namely Norwegian cod. The fish turned out to be just wonderful. No one recognized the trivial cod, everyone thought that elite fish was used. This dish was considered a haute cuisine dish before the invention of the blender.
A chic and delicate duck terrine. It is delicious both hot and cold, after standing for a week. The recipe from Ivan Gilardi introduced me to the duck, only from the other side. It’s easy to prepare, but the taste will surely impress your family and friends. In a month, I cooked this terrine three times, and all three times this recipe was a huge success.
Terrines are vegetable, meat and fish. Fill the mold with the ingredients according to the recipe, close the lid tightly and put it in the oven. The finished terrine is cooled, cut into pieces and served with bread. This dish is ideal for a snack, breakfast, picnic, and for a dinner party, as a cold snack.