This cupcake is perfect for a holiday table. It is perfect for hot drinks, and you can surprise your guests by serving as an appetizer – with a slice of Roquefort decorated with berries to your taste. Invite.
Delicious and fragrant galette with raisins, which is pre-soaked in Kirsch. The pastry is soft and airy.
It is believed that strudel is the hallmark of the Austrian confectionery art. Proper strudel juicy, but not wet, with a delicious crispy crust. At the same time, cooking strudel is not as difficult as it might seem at first.
This is recipe famous cook. She offers to make this recipe from the fillet of the sea language, but after reading the book, I realized that the sea language, from which Julia prepares and “sea language” from our markets and shops – things are different. So I bought a fish that I liked in the market, namely Norwegian cod. The fish turned out just wonderful. No one recognized the trivial cod, everyone thought that the elite fish was used. The dish was considered to be a dish of Haute cuisine before the invention of the blender.
Chic and delicate duck terrine. It is tasty both hot and cold, having stood for a week. Recipe from Ivan Gilardi introduced me to duck just on the other side. Preparing simple, but the taste will surely impress Your family and friends. For a month I cooked this terrine three times, and all three times this recipe is a huge success.
This terrine is a cold appetizer. Often such snack is prepared on festive tables. I have so this often happens because my guests just do not come to me if I do not have this snack. So I recommend you to try to cook it. Let your guests be satisfied.
Terrines are vegetable, meat and fish. The form is filled with ingredients according to the recipe, close lid tightly and put in the oven. Ready terrine cooled, cut into pieces and served with bread. This dish is perfect for a snack, Breakfast, picnic, and for a dinner party, as a cold snack.
Very tasty terrine, which can cook even a novice cook. This remarkable tender and flavorful appetizer will delight the audience at the holiday table meat eaters. Thin toast, fried in olive oil, pickles, pickled pepper and hot sauce will be a great addition to a slice of meat terrine. Pork should be taken with fat to terrine turned juicy.
Very tasty and original dessert for You and for friends who will come to visit you. Delicate biscuits with fruit complement the taste of fondue.