Real home-made pork is meat baked in the oven. I took her to the carbonate. By itself, this part of the pork carcass is not greasy, rather, even dryish. So I added unsalted lard. Buzhenina turned out to be truly festive-both in appearance and in content. Most place it on any solemn table.
I do not know a single person who would not love strudel, but many are afraid of the process of stretching the dough. I propose to bake a wonderful Apple treat without this “terrible” process. As the name implies, the recipe is old, probably the predecessor of those Apple rolls-strudels, which we know now. The Hungarians were once the trendsetters of culinary fashion in the Austro-Hungarian Empire, and you will pay tribute to their imagination and talent when you hear the crunch of tender dough and feel the sweetness of Apple filling.
Chic and delicate duck terrine. It is tasty both hot and cold, having stood for a week. Recipe from Ivan Gilardi introduced me to duck just on the other side. Preparing simple, but the taste will surely impress Your family and friends. For a month I cooked this terrine three times, and all three times this recipe is a huge success.
“Why ” Home”?- you ask. Answer. Because it is made from simple, homemade and delicious products. And despite the fact that it is called “Terrine” (previously would be called just Pate), no special problems with the ingredients there, everything is extremely accessible, I would say – very accessible. But the taste, I tell You, is amazing! Delicate, fragrant, gorgeous pate-imagine a combination of tender veal liver, porcini mushrooms and smoked cheese … And now I propose to try this! Terrine turned out, of course, high-calorie, but on holidays before such a yummy, I think it will be difficult to resist even those who are anxious watching the extra inches!
When the last time I fried fish cutlets, the son complained that they turned dryish and not very pronounced taste. Had to fix it! So I have this recipe that pleases the whole family. The taste of fish and gentle.
This is my signature recipe for borsch, and I consider it the best for myself. Borscht is very tasty, thick and rich. In my family his like. Try to cook it, and you will were happy.
I present to your attention Ukrainian borscht recipe my grandmother. The recipe has not changed since time immemorial, only I use it for about 20 years and I’m not going to experiment with it. Preparing and enjoy the taste.
Offer you to try my borscht, but not simple, and puree. Will also share with you their cooking secrets. I Invite for lunch. I’m sure you’ll like it.
Very tasty borscht, with the flavor of smoked meat. The whole family just adores him. In preparation simple and fast. It is better to try once!
I collect borscht recipes, that’s one of my hobbies. Autumn is the time of this delicious borscht. It is very tasty and fragrant. Try to cook. The recipe was read by me in the magazine “Deli”. On site there is a similar recipe, so it s my option.