Delicious buckwheat porridge with porcini mushrooms and chicken in the steppe style. If desired, this dish can be made lean by removing poultry meat from it, it turns out very appetizing, tasty and tender, and most importantly, you can spend time cooking on what you love.
In spring, I want lightness, and I think that this completely vegetarian and even raw food recipe for mousse from sprouted green buckwheat will be very useful. I hope this will give you courage and energy. Green buckwheat is not steamed, but unpaired buckwheat, which is a healthier alternative to brown, fried, to which we are accustomed. In addition, to preserve all its nutritional properties, it is consumed raw, or even better, sprouted.
Sour pepper stuffed with onions and carrots can be called a delicious winter vegetable snack. Piquant, slightly spicy taste plus a very appetizing appearance. This snack will decorate any table.
Since mushroom abundance continues in our region, and traditional methods of cooking mushrooms have been exhausted, I decided to bake galetta with mushrooms.
Wonderful pastries on fast days – biscuits made of rye-wheat dough on water with stewed cabbage, fried onions and buckwheat porridge. Simple, sincere and delicious.
Gratin is a French casserole that can be made from anything. It is mainly found in potatoes, meat, fish with sauce and cheese. But this dish is more suitable for dinner. I offer you a delicious, hearty dish for breakfast. Instead of the usual porridge cooked with milk. So they call it muesli, but it’s not even muesli… take a look and try it yourself.
If you have a ready-made broth, then the soup is prepared in just 20 minutes. Creamy, delicious, nutritious! The very case when you need supplements. You can serve dinner.
