The salad was delicious, juicy, sharp! A great option for the summer menu.
Baked cutlets of lean pork and chicken with the addition of raw potatoes, pumpkin and carrots. Very tasty, juicy and low-fat. I do not add a loaf to the cutlets. Usually I use raw or boiled potatoes instead.
Today I want to treat you to a creamy, pumpkin quiche. The filling goes well with onions and cheese. Bright and cheerful color! Come in, treat!
Such a” non-banal ” aristocratic and interesting pie. The first thought that came with a bite of this cake: a Romantic evening, wine, plaid, rocking chair, fireplace and… for some reason, France! Very autumn atmosphere will be with this treat-definitely! Pears take SWEET and hard, then the taste will be the most exquisite. Fill it turns out of air and almost burst in your mouth with the bubbles when you bite. Cake can be made open (to take the test half!) and it will also look very interesting!
Beautiful salad, leaving a wonderful aftertaste. Moderately spicy, slightly delicate, fragrant…, will add a holiday to Your kitchen.
Very tasty warm salad in the Mediterranean style.
Juicy delicious salad. Despite the abundance of crispy vegetables, very satisfying thanks to chicken meat, cheese and dressing.
Salads of avocado, a great many. But mine is a little unusual. Maybe even ordinary. But the tender, fresh and useful. Besides, it’s delicious.
This roll uses not just cheese, but real Adygei – the one that is produced in the territory of Adygea, in Maikop. Peppers and greens I have frozen, since the summer we stuff bell peppers with herbs and freeze in the freezer. Very convenient! In the recipe I describe each ingredient separately. It is important that the green bunches are small.
Fajitas (Fajitas) is one of the most popular and traditional Mexican dishes. Fajitas is not just fried meat in a tortilla (corn tortilla), but also necessarily a traditional set of side dishes or sauces: black bean paste, rice with Mexican spices, Pico de Gallo sauce and sour cream. Meat, beans and rice are prepared with traditional Mexican spices: cumin, oregano and, of course, seasoned with lime juice. Without onions and hot pepper in this kitchen, too, can not do. All these ingredients harmoniously complement each other and create a unique flavor of Mexican cuisine. Traditionally, for Fajitas use quite cheap and not very soft cuts of beef: peritoneum, flank and cut (flank, round, skirt, London broil, etc.). Therefore, it is very important for Fajitas to cut the meat into very thin strips – across the fibers. Then the meat is cooked and remains juicy, cook them over very high heat. Of course, no One will forbid you to cook Fajitas from the more expensive – steak cuts: thick edge, thin edge, shackles, rump and rump, and of course the tenderloin. Although, in this case, it will be not quite traditional Fajita.