Juicy and flavorful Turkey shanks baked with vegetables, Apple cider vinegar and fresh tarragon. Turkey turns out to be incredibly tender, about this meat they say that you can eat it with your lips!
Meatballs are a universal piece of culinary art. The history of their origin is interpreted in different ways, and it is attributed to Persia (Iran), and to Ancient Rome. I suspect that the idea of chopping meat by adding spices, and sometimes grits (kufta, meatballs – the same meatballs, only larger) – was floating in the air over different continents. There, on different, and settled.
A real winter salad! Hearty because of the presence of meat delicacies, juicy and crunchy because of cucumbers, and pear adds piquancy and freshness. Very tasty!
The salad is very unusual, but that he does not lose, but only becomes a charming taste. Very easy to prepare.
I saw in Auchan meat for steaks, called – “Rib steak premium”. 370 rubles for 540 grams. Bought to fry and check how it tastes, not too hard. And decided to serve with mushroom sauce of mushrooms with cream.
Cooking fish on the grill is quite simple and fast. I suggest you cook from inexpensive varieties of fish, but does not mean that tasteless. Heck in ginger-soy marinade, mackerel in foil, marinated with garlic, soy sauce and honey and herring in soy sauce with green onions and tarragon.
What to do when a lot of cucumbers.. when all year round fresh fruits and vegetables, when there is no special need for pickles… and a lot of cucumbers… What I just did… My experiments with baking stuffed cucumbers (meat, rice), frying were very successful. And then I got a recipe for French cuisine-cucumber gratin with cheese “Roquefort”. Those who love blue cheese should be like!
Beautiful, delicious, light and at the same time nutritious salad. Nuts and mushrooms will provide you with proteins, and greens – vitamins. And what else is needed for lean or vegetarian diet, which should not harm the body.
Very light and refreshing okroshka. No potatoes or sausages. In addition, the combination of boiled fish, tarragon and sharp kvass, in my opinion, is simply amazing. Not the last role to play in this dish, sweet crayfish.