A traditional dish of Mexican cuisine. Enchilada is a thin tortilla (tortilla) made of corn flour, in which the filling is wrapped. The filling is most often meat (usually from chicken)
Bigos is a dish typical for many European cuisines: Ukrainian, Polish, Lithuanian, Belarusian, German. As a rule, this is a combination of stewed sauerkraut with meat. The idea of cooking bigos with buckwheat was given to me by Zhenya Klopotenko. But my husband does not like sauerkraut in any heat treatment. So I got out of it with a fresh one. It turned out very tasty. I recommend it to everyone
Pilaf with wild mushrooms (buttermilk, aspen and porcini mushrooms)is a great alternative to traditional pilaf during lent. Very nutritious and flavorful.
Warm salads are a godsend during Lent. This is both an appetizer and a second course on the same plate. Aromatic, nutritious and delicious at the same time.
This salad is the result of my imagination, try it, the combination is very tasty! Very tasty salad.
This salad is the result of my imagination, try it, the combination is very tasty! Very simple to prepare.
Great soup for the cold season-thick, filling, warming… and, of course, very tasty!
This dish is just a riot of taste and aroma. Very suitable for this cold season of the year.
Light summer salad with a bright taste, aroma of Basil, cumin and mustard oil. Very tasty salad.
Jambalaya is a Louisiana dish from New Orleans. Initially, it appeared as an attempt by the Spaniards to cook their favorite paella in the absence of saffron. Tomatoes were used as a substitute. Over time, the Spanish influence in the region was replaced by French, which was reflected in the cuisine-new spices appeared. So, gradually, jambalaya absorbed more and more cultures. It flourished in the 1920s and 1930s, because it was cheap and flexible enough to the ingredients used. Even now, there are two main types of jambalaya in Louisiana – Creole and Cajun. We’ll make Creole.