Recipes of dough products are so widely known that without them it is impossible to imagine either modern or traditional cooking. Recipes for flour products are diverse and incredibly popular, we can make pies and cookies, pancakes, donuts, dumplings and, of course, bread from this.
Flour is not only wheat flour, which is most familiar to us. There is buckwheat flour, corn, rice, barley, as well as soy, pea and even bone. A variety of flour dishes have accompanied mankind since time immemorial. Every nation has many traditional recipes for dishes with flour of different types and grinding. Unleavened tortillas, lush loaves, cakes and pastries, noodles, pasta – all these are flour products.
I present to your court a recipe for delicious pancakes. There are already similar recipes on the site, but this one contains a small amount of ingredients and belongs to the category “fast, cheap, angry…”. Who is interested, come visit.
In autumn, pumpkin is a frequent guest in my kitchen, this time is no exception. I want to bake homemade bread from it. The bread turns out airy, fragrant, elegant, with a beautiful crispy crust.
Puff pastry cheesecakes. Ricotta with the addition of boiled potatoes. I remember this filling in cheesecakes from childhood. Much tastier than just cottage cheese. Try this!
My favorite filling in pies is blueberries. I decided to add cranberries and apples to this pie. The filling turned out to be sweet with a pleasant sourness. I like to eat berry pies with milk.
No, no, no… It’s not about the Brussels sprouts! Although, I, too, at the mention of something “Brussels”, immediately think about it. The taste is very tasty, creamy, velvety. I would say so about this soup!
I offer you a very delicious fresh salad. This is a wonderful combination of all products, seasoned with a light and delicious sauce, and pickled onions add piquancy to the salad. It looks beautiful and bright on a festive table. But we often cook it on weekdays. It is prepared quickly and from available products.
Lush, ruddy and fragrant, garlic rolls-buns, turn out to be simply amazingly delicious, and with borscht or soup they fly away very quickly. Garlic and herbs add flavor to the baking, and the soft, tender crumb is delicious on its own, even without filling.
I would call it Viennese schnitzel, but the real Austrian schnitzel is made from veal. So this dish is more of an improvisation on the theme of Austrian schnitzel. Although in Germany in one of the restaurants the menu indicated “Viennese pork schnitzel”, we were served it. Apparently, not only in the home, but also in the restaurant kitchen there are noticeable deviations from the canons.
