Delicious, tender mackerel pate. We do not sell good frozen fish very often, but I was lucky enough to buy two large fish, which I used to make two dishes. One of them is this pate. I’m not a big fan of fish, but this pate fascinated me. Yes, I will not write much about the unique properties of mackerel, I will list a few of them-eliminating pain in the head and joints;regulating the balance of hormones;stimulating sexual activity;cleaning and strengthening the walls of blood vessels;filling the lack of useful fats and amino acids;improving the functioning of the heart;rejuvenating the skin; speeding up brain circulation and improving memory; Trying? strengthening bones and joints; reducing the amount of sugar in the blood..
In our family, everyone loves herring in any form – in salads, sandwiches, pates. I want to offer a delicious appetizer, almost pate, with a spicy taste. And if you spread it out in banks, you will get a great option to take with you Try it?
A simple dish as a main dish, for your family table. Light and juicy cutlets will give a pleasant taste.
The dish is made very quickly, the taste depends on the composition of the oil filling. The cutting of steaks that I will show you can be used without potatoes on top, such medallions look good on their own.
I want to share my recipe for liver pate. But, not simple, and baked in the oven. The time spent on cooking, more than pay off the result: expressive taste, delicate texture and ruddy crust distinguish it from the usual raw pate. This recipe developed many years ago, the whole family liked the pate, I hope that you will not disappoint.
When we have leeks in the kitchen-it means that there will be Lorraine cheese pie! Delicious, hearty, crispy and tender inside, as well as easy to prepare-we love it! I want to share with you my recipe for this popular pie.
I would call it Vienna schnitzel, but the real Austrian schnitzel is made from veal. So this dish is rather an improvisation on the theme of Austrian schnitzel. Although in Germany in one of the restaurants on the menu was marked “schnitzel Viennese pork”, it was served to us. Apparently, not only in the home, but also in the restaurant kitchen there are noticeable deviations from the canons.
Very tasty cake that will saturate and cheer up in the coolest autumn weather. The recipe is made with small changes: I have chicken and Turkey meat, and in the recipe of the author chicken and duck meat.
The recipe interested me, I decided to make some changes, in my opinion, the meatballs turned out even tastier. Delicate, with a light aroma of smoked meat and fresh herbs, I think you will like it.
Absolutely incredible combination of zucchini and mustard. Optionally, you can make a blank for the winter! Come on, teach!