To be honest, I didn’t like goulash since school days – hard meat with veins, and flour liquid. But after visiting Hungary, I discovered this dish again, I cook it often, use a variety of additives. In autumn, goulash with pumpkin is especially good.
If you want to make pilaf and find that there is no rice in the house… It can be replaced by potatoes! It will be no less delicious and very interesting!)
Fragrant baked potatoes are my family’s signature recipe, and I just added a little to it. Choose herbs to your taste, my mother likes coriander most of all, and my husband likes thyme.
This baked potato has an unusually delicate creamy taste, perfectly complemented by the aroma of Basil. Such potatoes can be not only a wonderful side dish, but also a completely independent dish.
If you don’t have time to fry classic cutlets and are tired of the monotony, then these cutlets are for you. Juicy, delicious, mouth-watering, savory, rich in a variety of flavors will become another favorite meat dish. Prepare and delight your loved ones with a new recipe) The trick is that the cutlets do not need to be fried, but simply form and bake in the oven all at once. Save time, benefit and it’s just delicious! These cutlets are prepared much faster than in a frying pan.
