Autumn is the season of vegetables, so let’s give them their due! Vegetable gratin, supplemented with stewed rabbit, can become not only a wonderful lunch, but also a wonderful light dinner. The use of vegetables in gratin goes well with the dietary properties of the rabbit, because the French love not only to eat delicious food, but also with benefits!
What to do when there are a lot of cucumbers.. when there are fresh fruits and vegetables all year round, when there is no special need for pickles… and lots of cucumbers… What I just did… My experiments with baking stuffed cucumbers (meat, rice), frying were very successful. And then I came across a recipe for French cuisine – a gratin of cucumbers with Roquefort cheese. Those who love blue cheese should like it!
A great light dinner of zucchini according to the season. It is prepared quickly, without much effort. The casserole turns out to be very juicy, delicious both hot and cold. Lovers of zucchini will be satisfied.
Of course, these are just zucchini pancakes with meat, but that’s what my friend called them, to whom I am very grateful for this wonderful recipe and I hasten to share it with you!
A wonderful salad, perfect for a festive table. The juiciness of rice and beef, the freshness of vegetables. By the way, a great alternative to olivier for those who want variety. We really liked the salad!
Tomatoes according to this recipe turn out just great! The proportions of spices are perfectly matched to create a wonderful taste and aroma of the dish!
