Francesinha is a Portuguese dish. The main place of its habitat – the region of the Port. Conventionally, francesinha could be called a large sandwich consisting of various types of sausages and meat, covered with cheese and richly poured with a unique sauce. But it’s not that simple. The Portuguese themselves consider their francesina not a sandwich, but a full-fledged, satisfying second course. At the same time, it is quite difficult to meet it somewhere in the South or in Lisbon. But in the Port – on the contrary – on every corner, in every restaurant, and even in the narrow franchising. The dish itself is quite young. It was invented in 1953 by a chef who returned from France and tried to adapt the CROC Monsieur that he liked to local tastes. Francesinha then translates as”little Frenchwoman”. But francesinha became widely known a little later. At the moment, the restaurant where the first francesinha was made still exists and feels great. But at the same time, there are many other establishments, each of which has its own unique sauce recipe. The sauce itself is the most important thing in this dish. Bread, meat-all in plain sight. But what the restaurant made its sauce from is a secret. Therefore, from the restaurant to the tastes francesinha can differ significantly. And many residents often have their favorite places with the only correct francesinha.
Very adult milkshake! A warming aromatic drink for a winter evening. Why not?
All French-marinade and sauce based on Dijon mustard and honey, spicy onion puree, baked meat, spicy soft pears.
Simple, but very tasty salad with interesting sauce. Perfect for a festive table. Very convenient in serving portions.
Delicate, light, creamy with crispy flakes dessert will appeal to both adults and children. Very simple and quick to prepare.
They are called “jumping buns”or” empty buns”. Very interesting American dessert. Although these buns can hardly be called buns, they are more like custard products. When cooking, they increase in volume by 4 times and seem to jump out of the molds. Buns can be prepared as sweet fillings, and not sweet (in the form of snacks). I offer you an option in the form of dessert with pudding.
How much would these birds was marinated and baked, nothing is never “for later”. If You have difficult to find the birds, therefore, it is possible to roast small chickens, or just chicken. Very, very tasty, and not only the quail, but also an amazing dry filling! This dish is sure to brighten any holiday table.
The usual Irish lamb soup with green peas. But there’s a way to make this soup even more Irish! All we’re gonna need is half a glass of whiskey.