Autumn is rich in gifts. And one of the most beautiful gifts is a pumpkin. I had a small piece of a beautiful orange pumpkin left, and I decided to make a salad. The salad turned out to be very iridescent, delicious!
Not everyone knows that any seafood goes well with garlic and cream, but a hint of fresh greens generally knocks all thoughts out of your head, except for the desire to try this yummy.
I think everyone has tried the Greek salad, so I’ll go straight to the dressing. It’s amazing! So bright, sharp and spicy. The salad began to play with completely different colors.
I think this salad will appeal to carrot lovers, as well as those who care about their figure. A very quick and delicious salad. The weight of the ingredients can be changed depending on your taste preferences: who is sweeter, who is sharper. I love the combination of sweet and salty, so this recipe has become one of my favorites.
Once this wonderful soup was born in Provence. Bouillabaisse. Many people tell stories about its origin, but it is believed that the most correct version is about French sailors who fished in the Mediterranean Sea. After a hard day’s work, they needed a hot and nutritious dinner, and for this they put in a large saucepan all the leftovers of fish and seafood that are unsuitable for sale or left over from yesterday, and cooked soup using the most Mediterranean ingredients, such as saffron, olive oil, red hot pepper, tomatoes…..