Kobler is a hybrid of casserole and pie. Cover the juicy filling with a layer of dough. The filling can be both sweet (fruit and berry) and unsweetened (meat and vegetable). Today I have a problem with tender turkey stewed with vegetables in tomato sauce. Place small rolls of unleavened dough with herbs on top of the fragrant gravy. This dish is universal. It can be prepared in advance by folding it into an aluminum mold. Taking a picnic with you, you will only need to reheat the dish on the grill, grill or directly on the coals. The kobler can also be frozen and reheated if necessary. In nature, among relatives, you can relax using unleavened rolls instead of cutlery, dipping them in a thick, fragrant meat sauce and enjoying the taste.
I offer you a recipe for portioned pies. The dough turns out very tasty, and inside a juicy filling of Turkey meat and fresh vegetables. These pies can be prepared and taken with you on a picnic.
From autumn sadness and sadness there is a proven remedy – baking with apples. So we knead the dough, cut the apples, and enjoy the aroma of fresh pastries.
Rösti is a Swiss national dish made from grated raw or boiled potatoes with additives of vegetable or animal fats. Rösti, hash Browns, potato cakes, shredded potato pancakes… you can name it in different ways. Can be used as a side dish. Tonight I will cook a potato rösti with cheese and onions. Potatoes and cheese are perfectly combined, which means it will be very tasty.
Recently, I collected an excellent crop of leeks, it differs significantly from store-bought ones in juiciness and softness, so I now add it to many dishes, some of them were frozen in cut form for first courses. Today I suggest that you cook with me lush yeast cakes on kefir, with leeks and cheese!
Dear Cooks, I have for You another, not complicated and delicious tortillas with cheese, garlic butter and green onions in the form of snails, but with an interesting molding. These snails can be fried in oil, in a dry pan or baked in the oven – the choice is Yours! If someone was interested, then come visit.
Soft pie with a Golden, crispy crust and a delicious, spicy filling. Cooking is very simple. The dough can be kneaded in the evening, covered with cling film, put in the refrigerator and bake the next day.
Usually julienne is prepared in portions, I suggest cooking it in the form of an appetizing open pie made of shortbread with a filling of chanterelle mushrooms.
