Shepherd’s pie in the “edible pot” of potatoes is able to make a splash among your home. This is an unusual double-baked potato: under the ruddy layer of mashed potatoes is a hearty filling of beef and vegetables. And, instead of a casserole dish, potato “pots” that are also edible.
Delicious, nutritious and not too high-calorie warm salad. Easy and quick to prepare.
In Italy, there are many classic minestrone recipes. But today I will make minestrone the most autumn, from seasonal autumn vegetables and with bacon. In certain areas of Italy it is prepared with pancetta. Pancetta-Italian bacon or ham on the bone. which we can replace with brisket or bacon. Meat minestrones are more suitable for cold weather. Minestrone is always very thick and therefore it is very satisfying, which is what you need in these autumn days.
Polenta is a dish of Italian cuisine. Simply put-it’s corn porridge. Polenta was made different: soft and hard, baked, cut into pieces and fried. The dish eventually turned into a gourmet dish and is included in the menu of many restaurants. Today I cooked a batch of polenta with two toppings and two kinds of cheeses.
Ratatouille is a popular vegetable dish of Provencal cuisine. The classic Ratatouille is preparing a bit zamorochno and have plates of need to conduct half a day. I offer a simplified, but no less delicious version of this bright, fragrant and healthy dish. In addition, the dish is universal. It can be served as a hot appetizer or main course or as a cold appetizer.
Here again it is time to warm thick soups. From the name it is clear that the soup originated in Hungary, with its ubiquitous paprika, and then smoothly “flowed” to neighboring countries and became a famous Czech soup, which is sometimes served in a bread “plate”. Soup with a very bright taste and wonderful aroma of meat, paprika, tomatoes and garlic, thick and hearty, can replace a whole lunch, and you can dine with this soup. Recommend!
Fragrant delicious dish for family home dinner.
I have long wanted to make a cake to the sides was figs, chocolate cakes, souffle with bird’s milk, cooked in an unusual way and all this splendor to pour ganache with honey and thyme.
But this is an old soup of Czech peasants and it consists of potatoes, onions, sauerkraut and a lot of meat. I do not know where the peasants had so much meat to cook such a soup. By the way, telnack cook until now, and even served in the restaurants of Prague. However in them it is served in a bread pot and a glass of plum brandy.
Imagine carpaccio of champignons with spicy dressing. Very tasty appetizer to wine.