Delicious and healthy salad for fasting days and not only. For lovers of radish and cheese – a recipe for a miracle and discovery!
Sweet Pepper Snackwith Cheese and Herbs Recipe
|Sweet pepper appetizer with cheese and herbs from Hochland. Such an appetizer as tomatoes with cheese and garlic has long gained popularity among cooks and regularly decorates the festive table. Today I want to offer a less well-known and very tasty alternative to this dish, especially peppers with cheese, which, in my opinion, are a little easier to cook.
Saffron-Vanilla Cake with Pear Recipe
|
Salmon Roll “A La Strudel” Recipe
|
Apple Strudel “Autumn Holiday” Recipe
|Autumn is rich, generous and hospitable. And what about the holidays at this time of year! Fairs, folk festivals, weddings… I’ll tell you in confidence that I also have professional events in the fall – as many as four. No wonder they say that sparrows feast in autumn. And what is a holiday without cakes? So, open the calendar, find a reason and bake… like a strudel! Thin and brittle crust, delicious aroma of apples, caramel, cinnamon, vanilla and yeast dough. Let’s enjoy a delicious warm dessert, in the preparation of which there is nothing complicated! Surprised!? It’s all about the secret autumn ingredients!
Strudel with Apples Recipe
|
German Strudel with Chicken Recipe
|A very tasty dish. And what’s more important, it’s satisfying, and you don’t need a side dish. Cooking it is easy and unpretentious. You’ll love it.
Armenian Strudel Recipe
|
Cottage Cheese Strudel with Raspberry and Apples Recipe
|Who and when came up with the idea of stretching raw, specially prepared dough to the thickness of tissue paper, and then wrapping it in a thick layer of fruit filling? It is said that the history of this amazing strudel cake has its roots in Byzantium and even Ancient Greece. It received its current name much later, in the XVIII century, from German confectioners. They made him the king of the pies of that time, contesting the palm among his cakes with the Viennese bakers. German, Austrian, Hungarian, Czech confectionery successfully sold all kinds of strudels – with nuts, apples, cottage cheese, cherries, strawberries, poppy seeds, raisins. In those days strudels were not only sweet, but also with mushroom, potato, cabbage and even fish fillings. Currently, preference is given to strudel for tea. Strudels have conquered the hearts of confectioners by the fact that they harden for a long time (the property of the dough to exhale) and they have a large proportion of filling – you can not be afraid to get fat. In addition, strudel dough can be prepared without fats, which is very important both for people who follow a diet and for those who suffer from diathesis.
