I love homemade bread. As soon as it’s baked, I don’t wait for it to cool down, I slice it and eat it with cold milk. I have had this love for hot bread since childhood. My grandmother often baked bread. However, she baked it in a Russian oven. I baked this bread in order to eat it with homemade soft cheese. I have adapted to bake bread and other flour products in a slow cooker. Who does not have it, bake bread in the oven. For me, baking in a slow cooker is easier than in the oven. No need to look into the oven from time to time, you can do other things.
I present to your attention a pepper stuffed with fish, baked in the oven. This dish is not very high in calories and very tasty! We were treated to a small sturgeon, and, in principle, there can be any juicy fish!
A delicious salad with a pleasant sourness of pomegranate seeds, goes well with chicken and will be a good addition on New Year’s Eve or to a festive table.
A wonderful, light and delicious casserole. For lovers of both vegetables and minced meat. It is good both hot and cold. You can also try chicken fillet as a filling.
Mashed potatoes are perhaps the most beloved and versatile side dish, perfectly combined with meat, fish and vegetable stew. And this versatility is a huge field for creativity: mashed potatoes with carrots, celery, onions, herbs, cheese. I suggest cooking mashed potatoes of French origin-Chantilly under a creamy cheese crust. Well, very tasty!
Recipe from the series “fast, delicious, beautiful”. I offer you snack rolls made of ready-made puff pastry with mushrooms, tomatoes and parmesan. These rolls can be made from wild mushrooms that you have prepared this fall. You can replace the cheese and take another one, your favorite, just so that it is of good quality and melts well. Get ready!
Thin, crispy bubbly dough – this is how a pasty should be. Unexpected serving with pineapples and honey is crazy, but… I can still taste them. Crispy dough, spicy-salty filling, tender pineapple and sweet honey. Do not forbid yourself and be sure to cook.
My daughter brought me various gastronomic gifts from Madrid. Among them there is such a pasta “Tallarini”. I want to cook them in a new (for me) saffron sauce. I remember as a child we called these autumn flowers “Marigolds”. It turned out that Imeretian saffron is prepared from them. That’s why I called the sauce saffron. Come in! It turned out to be a very tasty, velvety-tender and fragrant sauce! I think this sauce can be made in the post, replacing cream cheese and similar vegetable products.
