If you love cabbage, be sure to try to cook this biscuit! The dough turns out almost smooth, a lot of cabbage filling, pleasant cranberry sourness – just a song!!!
When I was cooking cottage cheese, I got a wonderful serum. And I promised you that it would continue! Meet homemade ricotta! And a great biscuit with it. Tender dough and delicious filling made this biscuit a favorite in our unsweetened pastries!
In Georgia, it is impossible to find salads richly flavored with mayonnaise, but very often they contain real raisins, which pleasantly diversify a quiet family dinner or a noisy feast.. An abundance of vegetables and herbs is an integral part of Georgian cuisine.. I suggest you try an interesting juicy and bright salad, which is very quickly prepared.
The taste of this soup is almost no different from pea soup, but its great advantage is that, unlike peas, red lentils do not need to be soaked and then boiled for a long time.
An easy-to-prepare and hearty salad. Main ingredients: chicken, mushrooms and pineapples. Even a lazy person can cook, and his taste will be remembered for a long time.
Just a quick and delicious version of a juicy and crispy summer dessert. The dough can be prepared in advance and a bright and festive dish can be prepared 20 minutes before the arrival of guests.
This recipe was born by accident. The main secret here is the black crackers and, of course, the dressing. It turns out very rich and delicious, especially for arugula lovers. When I lost weight, he replaced my lunch, arugula quenches my appetite, and everyone knows about its benefits)
Breton galette with chicken in cream and mushrooms. A very popular French dish. The biscuit has a square shape. A mandatory component is buckwheat pancake. And filling from a wide range of meat, fish, eggs, cheese, vegetables… I suggest you try to cook the so-called Breton galette complete with chicken and mushrooms. Very satisfying, gentle and fragrant!
Very tasty, hearty salad. Delicate, with a piquant taste of mustard oil and herbs. Spicy, harmonious and fragrant! Onion took purple and added a mixture of peppers.
Everyone liked the dough from Laurent pie so much that by the weekend I decided to bake a sponge cake according to the Kish recipe. Replacing nuts with “aged” cheese, I got a new, very tasty combination, which, perhaps, will be used later in the preparation of the pie. The cookies were eaten in a few minutes (even slightly burnt), perfect as a base for a snack!