Potato tortillas with whole wheat flour. You can just take wheat flour and they will be white. As a filling, I use white frozen mushrooms. Mushrooms can take any and including: mushrooms, oyster mushrooms, mushrooms, which are now sold all year round in stores. Easy to make, very fragrant and of course-delicious!
It does not matter what meat or absolutely no meat will cook this pea soup. It has its own tricks that make this soup very satisfying and taste-rich. The most autumn soup on light of! Home, fragrant and soulful.
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!
Very exciting to bake waffles. I made waffles at the diner. Spring, early summer, a lot of greenery, spinach buy quite often. Waffles are well combined with spinach and cottage cheese. It turned out very harmoniously to taste.
Collected the first mushrooms in the forest and we bake a cake. Big and hearty, with potatoes and mushroom caviar, under cheese. To tea or on the second, close You will say “huge thank you!”. Do not pass by, fans of mushroom dishes.
Who doesn’t love baguettes?! Lots of crispy crust and tender crumb. Good with milk and tea, sandwiches and hot, versatile. These baguettes with cottage cheese and the addition of whole wheat flour. Treat.
In our time no longer want simple rolls, the audience wants in addition to bread and circuses… I offer several types of molding, tea with these rolls will be much nicer. Dough you can use and another yeast – its proven. Help yourself, darlings!
You care about health, but there is a wish for something tasty? Then this recipe is exactly for you!
I think – this bread You did not bake. Beautiful and festive. Try to cook.
What Easter table without bread? Of course, bread on our table daily, and in holidays, and in weekdays. I suggest for diversity to bake wheat-oatmeal bread with the addition of aromatic herbs and dried tomatoes.