Redlibre (jellybee) with pasta – the card of the Adyghe (Circassian) cuisine. Here on the site I saw several ways of cooking, and I want to offer you the most traditional version of chicken in sour cream sauce.
This Kabardian pasta, which is prepared only from millet and water, and fragrant, melting on the tongue of lamb-amazingly combined and complement each other. Pasta, which is prepared without any seasonings and even without salt-the perfect companion of lamb, not interrupting the taste.
So I liked this dish that I can not share. The taste of millet is not heard, vegetables and orange give piquancy and flavors. Vitamins and usefulness of this dish will restore strength and give a charge of vivacity. What’s so important, especially in the spring.
This is a great Breakfast with proper nutrition. It is very tasty, fragrant and pleasant. This porridge gives you energy and positive energy for the whole day. Cook for health!
Ordinary porridge seems not tasty at all? Can’t you eat right? Not enough time to cook? Then this recipe is for you!
Noodle soup lunch will be pasta and millet! Who likes potatoes very much, we will RUB it in it! Unusual, interesting, nourishing, tender, Golden! It is always on the menu relevant! Delicious, velvet such!
Another experiment with a good result, very fragrant and delicious peppers are obtained. Try to cook.
Unusually tasty combination of millet porridge and cottage cheese will join in a beautiful tandem in my new dish! On the fragrant millet porridge baked delicious cottage cheese filling-and it turns out unusually fragrant and delicious cheesecake.
Millet porridge my kids don’t eat, but after tasting the “pie” (that they named him that!), was in the uttermost delight! Millet reminds nuts, condensed milk gives sweetness and berries-unique taste!
Easy to prepare dessert, but delicious. Roll liked my sons, neighboring girls and even those who do not like millet porridge.