Delicious lunch or dinner and even a festive dish. Very fragrant and juicy chicken meat. And for side dish stewed rice, cooked with dried apricots, prunes and wine.
In my family, everyone loves stuffed peppers, and of course, like everyone else – there are secrets, subtleties and wisdom. I want to share a recipe that is very fond of our guests. Stuffed peppers – a lifesaver for all occasions – they can be prepared in advance and put in the freezer, and when you need a quick and delicious lunch – put in the pan, season and after 45-60 minutes – ready tasty and healthy dish!
Hot spicy mulled wine based on red wine – ideally Bordeaux-in the Middle ages in Central and Northern Europe was the main drink of Christmas markets and other winter holidays in the open air. I suggest my version of this drink.
This drink is very suitable in the summer heat for gatherings in a friendly company. Here alcohol low taste enjoyment maximum. The richest bouquet of aromas.
This delicious drink was presented to us by Spain, the country of the sun, selected fruits and excellent wine. It embodied the cheerful and free character of this people. And this recipe was invented by fruit pickers who quenched their thirst with a mixture of wine, fresh fruit juice and water. This mixture was poured chopped fruit. It turned out a low-alcohol cocktail, which perfectly quenched the thirst, and gave courage. Since then, there are many variations of this drink.
Resting in the Dominicans, I tried the simplest salad of green cucumber with cilantro and olive oil. It was served hot on freshly baked white bread. I was amazed how simple and delicious it is. Vegetables and greens are impregnated with aromas of hot baking and a little heated, and baking absorbs the flavors of salad. So I decided to combine this salad with hot vegetable pie. It turned out very tasty.
Kavarma is a well-known Bulgarian dish, which is prepared from meat and vegetables. Classic kavarma is prepared in pots, which are placed in the oven or oven. However considerable popularity has kavarma, stewed in a deep frying pan, the recipe of which I offer. Melting pork with oil-soft vegetables and plenty of sauce. It is supposed to dip the bread. The side dish of rice or potatoes is welcome as well.