Good afternoon, dear chefs!!! Today I am addressing you with a recipe for a light salad of cod liver. This salad is prepared for a very long time, but it always turns out very tender and delicious!!! You can just put it in a salad bowl, we often spread it on pieces of loaf or toast bread. It’s really delicious!!! I invite you to try it…
Cutlet on a bone, baked with spices in the oven. Everything is simple and everything is natural. The meat turns out tender, it turns out very soft and fragrant for 20 minutes. It is not necessary to use oil, the meat is cooked in its own juice. The main thing is that the meat is fresh, not thawed. Such a dish will turn out very juicy and tender, and thanks to the bone, the meat will acquire a different, pleasant, delicate taste.
I want to offer a second version of carpaccio. A very tasty and interesting snack for wine. Light, spicy and refined. A work colleague told about this snack, he traveled to Latin America. And in Chile, the red wine bar serves this carpaccio as a snack.
“Laban immu” is a very satisfying and delicious dish of Lebanese cuisine. Literally translated as – “mom’s soup”. Although it’s more like a second course.
Dear cooks, I want to offer you a very simple salad that is suitable for a snack between meals and is ideal as a dinner for those who strive for a slim figure.
