Provencal-Style Chicken in Wine Recipe

| By Editor

A very interesting and unusual recipe for those who miss the bright and fragrant Mediterranean cuisine. In fact, this recipe was given to me by a friend with the name “chicken in Italian”. But since I had Provencal herbs at hand, and without a good collection of herbs it would not be so delicious, I renamed the recipe, especially since I also adjusted it for myself. I highly recommend it!

       

Chashushuli with Mutton on Beer Recipe

| By Editor

Chashushuli is a spicy and aromatic dish of Georgian cuisine. It is prepared with pepper, aromatic herbs and spices. Usually this dish is served without a side dish, with pita bread or tortillas, which are usually dipped in a rich chashushuli sauce. I suggest cooking this delicious meat dish with a little improvisation – with the addition of beer, which gives this dish a unique taste, soft and sharp at the same time.

       

Thick Fish Soup “A La Vatersay” Recipe

| By Editor

Traditional Belgian fish stew (waterzooi), previously considered the food of fishermen who could not afford the means they caught. This is a thick, rich fish soup with vegetables, egg yolks and cream. Compose: “A la”, because there are many “experts” of cooking on the site who will protect the authenticity of the recipe. I did without digressions, since I did not have all the necessary products available. But the taste didn’t get any worse. It is very fragrant and delicious!

       

Chicken Salad Recipe

| By Creator

This salad can be cut into strips, mixed with sauce and served in a salad bowl. But if you dream a little, you will get a festive, spring dish. If you don’t like celery, then the salad is good without it, but celery will give it freshness. I also recommend adding nuts, especially walnuts here, but with almonds or pine trees it will also be good.