A good portion of this mushroom soup will warm you on rainy autumn days. Sharp and rich spicy taste of the soup will soften the creamy and delicate avocado. And instead of bread offered to crispy tortilla chips. Try to cook.
Juicy marinated veal with eggplants, tomatoes, onion, baked under cheese and mustard crust. Cheese crust will hold the juice, veal will be tender and soft.
There are many different recipes pickle. I will offer you a pickle rich, meat broth without potatoes, based of course pickles with cucumber brine and barley, which gives it a unique taste. Great weekend lunch solution for the whole family.
Gratin d’aubergines Farcies is a good way to turn the leftovers from yesterday’s lunch or dinner into a lovely main course. It will be delicious both hot and cold.
For those who prefer light meat in the evening, I offer this option of dinner. The sauce makes this dish just unique. For those who like hearty, you can add a rice side dish.
Mostly on festive table on garnish – themselves by growing potatoes. I propose to break this tradition and use polenta instead of potatoes. The dish turns out to be hearty, beautiful and very, very tasty. And it does not require much effort from you!
An accelerated version of the preparation of stuffed zucchini without oven. Gently, hearty and tasty — that’s how I can describe this dish.
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.
I offer you a very simple and hearty dish of potatoes and minced meat! Delicious and appetizing crust guarantee!
This year, an unprecedented harvest of zucchini, do not have time to process. I offer you a recipe for gratin or, simply put – casserole, peeped at my beloved Jamie Oliver, with the addition of your favorite soy sauce. The author himself notes that the recipe belongs to the village cuisine.