I hasten to share with you a wonderful recipe, easy to prepare, very tender and very tasty! The result exceeded all my expectations! And most importantly, her husband is delighted. The recipe is taken from a book on Turkish cuisine. Come in!
A classic combination of shrimp, avocado and tomatoes in a new form. On the warm potato gratin, the salad sparkled with new colors, and the rich sauce perfectly complements the dish and gives piquancy.
Fruit dessert is served hot. I took French orange gratin as a basis, adding notes of soy sauce and slices of papaya (melon) to the recipe. Here soy sauce goes well with sweet fruity and creamy tones. Bright juicy dessert will brighten up the autumn cloudy days.
A very tasty and tender dish! In the classic version, the potatoes are sprinkled with breadcrumbs on top. Anchovies can be replaced with sprat or other fish, but if you use anchovies, salt can be excluded. Try any option, it will still be delicious.
Gratin is any sweet or unsweetened dish baked until an appetizing crust forms. I suggest you cook gratin in a slow cooker. Vegetables in the cooking process should fall apart, and be filled with each other’s flavors.
I always cook some pineapple salad for the festive table. It happens that a couple of pineapple rings remain unused. And the next day I propose to prepare a completely everyday salad.
What to do when there are a lot of cucumbers.. when there are fresh fruits and vegetables all year round, when there is no special need for pickles… and lots of cucumbers… What I just did… My experiments with baking stuffed cucumbers (meat, rice), frying were very successful. And then I came across a recipe for French cuisine – a gratin of cucumbers with Roquefort cheese. Those who love blue cheese should like it!
A casserole of minced meat “Obergini” is a good way to turn the remains of yesterday’s lunch or dinner into a wonderful main dish. It will be delicious both hot and cold.
