Baked cutlets of lean pork and chicken with the addition of raw potatoes, pumpkin and carrots. Very tasty, juicy and low-fat. I don’t add a loaf to the cutlets. I usually use raw or boiled potatoes instead.
In my opinion, pumpkin is the most autumn vegetable. Not everyone, of course, loves it, but I think after trying this dessert, your attitude towards it will change. I offer a bright, beautiful, delicious and healthy jelly dessert made of pumpkin and cottage cheese.
This pie is similar to one of those cases when you ate just one piece, your hand reaches up, and your eyes cling to the next one and only by force of will you give yourself the command, come on, come on, stop! Amazingly delicious cake!
We have wonderful autumn weather now, there are still a lot of raspberries in the garden, beautiful, sweet, alas, already the last. I bring to your attention a recipe for a very tasty and light cake with raspberries. You can use frozen berries. A cake without baking, one might even say, with elements of tiramisu.
For the first time I come across such cakes that are prepared only on proteins and with a lot of cream. As a result, they turn out to be denser than a biscuit made from whole eggs, and quite moist. Impregnation was not required. And again! Be sure to use some kind of flavor additive or flavor to avoid the smell of eggs. Berries in the cream can be added seasonally or according to preferences. I liked this pie better on the second day, after stabilization in the refrigerator.
Late autumn is a sadness. Gray, black and brown tones predominate around. It gets dark early. Psychologists advise to surround yourself with something bright, both in clothes and in food. And ice cream – why not a return ticket in the summer? Fortunately, now the freezer is filled with live vitamins in the form of berries. I have it – sea buckthorn.
Very juicy, tender, creamy, fragrant and delicious hot. It is prepared in one breath. Those who are not friends with mussels, be sure to try it, you will not regret it! Soaked in cream, they turn out very tender, and the bright taste of mussels is preserved.