Goose Legs Confit Recipe

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This dish my wife and I both dared in one sitting. Despite the garnish-it would seem, the same fat as the goose component. But surprisingly, the legs to which I added wings and a side dish of potatoes cooked in a classic French recipe – potato saladas, have left impressions fatty meals. I took the basic recipe from the famous chef Ilya Lazerson. The tradition of French peasant cuisine prescribes the use of duck legs as the main ingredient. So it is considered. In fact, confit is prepared not only from duck-chicken, goose, even lamb. Actually, confit is not a dish, but rather a way of cooking.

Cabbage in Abkhazian Recipe

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Sauerkraut is always a welcome guest on the holiday table. This is one of the best snacks for strong drinks. Cabbage cooked according to this recipe is moderately spicy and very fragrant!

Vegetable Caviar “Borscht” Recipe

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I offer you caviar from vegetables that are available all year round. All-season dish, very convenient! Why borsch caviar? And because it is prepared from those vegetables that go to the traditional red borsch. For me, this recipe is a lifesaver. And snack, and garnish, and as a separate dish is a great option. Hot and cold. It’s simple! Tasty and healthy. Come in, perhaps, and you will come in handy recipe.