The recipe for these zucchini I saw on the website of Italian cuisine, but slightly changed it in the ingredients. In the original, tomatoes are taken in their own juice, mozzarella cheese in balls, marjoram-a sprig of fresh. Try this wonderful dish, especially since it is the season of fresh vegetables and fresh herbs.
Dear cooks, today I cooked borsch and, as always, stewed for refueling beets and carrots with onions. But as it turned out too much, I decided to use this filling as a filling for pies. As always, the imagination went even further, and the result was a delicious bagels with beet-carrot – poppy seed filling, flavored with liqueur, or rather liqueur from BlackBerry. Don’t pass it by!
Simple and unpretentious dish for every day. The taste is bright, slightly tangy, pleasant aroma. I don’t really like offal, with the exception of language, prepare them rarely. Suddenly wanted for a change. During lunch, ate with her husband by serving hearts with pasta, and then my husband has set a skillet and ate all the remaining hearts. No garnish. Even without bread. And I was hoping that this dish we will eat for two days…
Two fast food kings: pizza and a double cheeseburger. In those moments when you want some harm, I always find it difficult to choose between them. What if we… combine these two dishes? When this idea came to my mind, I could not think how delicious it will turn out! Just imagine: crispy pizza base with oregano flavor and juicy cheese and meat filling with spicy surprise…
Made this recipe (counted) 12 times during the season, everyone is excited. The site, of course, a lot of recipes vegetable caviar, but there are nuances. The recipe is easy even for a novice mistress. Tasty, fast and healthy!
Bouillabaisse-French fish soup, Marseilles fish soup. Hearty, fragrant, tomato-fish soup with garlic croutons and hot sauce.
Jambalaya is essentially an American (Louisiana) pilaf. Try it is be sure to cook.
Cheese meatballs with sun-dried tomatoes, herbs and nuts from Hochland. For many, the combination of brine cheese, tomatoes and Basil is considered a classic. For me, it’s just perfect… in the autumn-summer season, I exist exclusively on mixes of cheese, tomatoes and fresh herbs with a slice of black bread. And now, in the winter, missing this taste, decided to treat yourself to snack cakes of these products.
It’s really perfect for me-from the way it’s cooked to the taste and appearance. I do not claim that it will be ideal for everyone – everyone has different tastes. Easier just does not happen – no mixer, no bread machine necessary, it is not necessary long and hard to knead by hand. Real bread, which is not a drop of oil. Fragrant, full-bodied, tasty, with a crispy crust and a tender springy crumb. All ingredients were selected exclusively according to their preferences – the author’s recipe. Trying?
I like to bake meat breads, it’s delicious and nutritious, and quite dietary. Want hot eat, want otogi and on bread as a sandwich. Today I want to offer a version of meat bread, which was tried in a mountain village in Crete. The recipe, of course, has changed. The original meat loaf of lamb, red onion, and feta cheese and local bread pieces and remains… Well, than rich, as they say. But you can not put it on the bread, it is a bright self-sufficient hearty meat dish, which is served accompanied by vegetables, herbs and… of course, olives.