Browned pies with chicken, potatoes and sun — dried tomatoes are very flavorful and satisfying, and the ingredients are simple and affordable.
I want to offer an option that is not difficult to prepare rye bread! Fragrant, rosy, with a crispy crust! Dough on yogurt from two types of flour – rye and wheat!
This recipe is published in the book Hannah Glasse “The art of cooking”, published in England in 1747. You can cook almost any meat in this way. This method allows you to get a result that tastes between baked and cooked meat. At the same time, the addition of herbs gives a very pleasant aroma.
I suggest making unusual sandwiches for the New year. We will prepare the basis for them ourselves. You can use the filling that I suggest, or you can use any other to your taste.
Pies with mushroom filling. Crispy crust, unusual molding. It is not difficult to make such. Delicious, recommend.
The bread is soft, fragrant, with a delicious crispy crust. Lately I often bake such bread, and all my household likes it very much. We especially love bread with mixed flour and seeds.
What do good Housewives do in autumn? That’s right, sauerkraut. To winter and soup cook, and the potatoes boiled and served with onion and sunflower oil. And anyway, what winter without a jar or two of sauerkraut? According to this recipe, one of my very distant relatives fermented cabbage. Cabbage is obtained slightly tart, “sharp”, vigorous and very tasty. Try it, and suddenly like it?
Bread, as you know, is the head of everything. And I really want it to be not only delicious, but also useful. I offer you two options for homemade yeast-free bread, sourdough, which we will prepare ourselves. It is according to this recipe, which “developed” by trial and error, I have been baking bread at home for several years and pleasing my loved ones.
Incredibly delicious and flavorful cake! Slightly crispy dough and a lot of gentle Apple-honey filling!
Often bake from rye flour, so as in family diabetic. These breads are very favorite, they are crisp, with a pleasant rye taste. Knead the dough once, and then cook for 3 days-rolled out and in the oven. Quickly, and you can experiment with sprinkles.