Hot dishes are the basis of every family’s diet. There are hundreds and thousands of such home cooking options in every kitchen in the world. Meat, vegetable, cereal and mixed, with herbs and sauces, from a steamer, oven, slow cooker, and just from the stove.
The main hot dishes are cooked with milk, water and broths. For vegetarians, it is a source of fiber, carbohydrates and protein, for meat eaters – a carbohydrate side dish. Sauces, gravies, cutlets and fried meat (or baked), stews are served with them. To warm up the porridge, present it in a new way, bake it in the oven under cheese, interspersed with vegetable or meat layers (or both, it tastes better this way).
Meat is a mandatory “moment” of the men’s menu. It is fried in oil and fat, baked in an oven, stewed in pots or a slow cooker (often with potatoes and other nightshade or roots). The second hot dishes of chicken, beef, pork, lamb and game are delicious at home with fresh salads, and mashed potatoes, pasta and potatoes are suitable for them from warm (although doctors say that these products are poorly absorbed by the body in a pair).
Zucchini, eggplant, pumpkin, potatoes, tomatoes, a variety of cabbage, onions, carrots and beets are the base of excellent recipes “for after soup”.
Master the basic versions of homemade recipes with step-by-step photos, study the culinary traditions of different peoples, and over time you will be able to add a zest to the usual dishes, turning them into an exquisite feast.
I saw this recipe from the chef in the culinary program dedicated to Valentine’s Day. I saw and ran to cook my soulmate) He was bribed by a simple and interesting cooking process. It turned out really delicious! Finally decided to share it with all the chefs.
I’m surprised I didn’t find any on the site.. I cook this puree starting from the first feeding… you can’t drag your daughter away from him!)) Broccoli gives mashed potatoes lightness, makes it more tender, and the spring green color is able to decorate any festive dish! Besides – it’s very tasty!!!
Tonight I wanted something simple. The choice fell on potatoes with stewed meat (it’s good that a jar of Belarusian beef stew was lying around). But it just didn’t work out. It turned out very tasty)
Mashed potatoes with cream cheese and truffle oil. Tender mashed potatoes with creamy taste and aroma of truffle. Truffle oil is an oil used to give a dish the taste and aroma of truffles. They are available all year round and are much cheaper than real truffles.
An old magazine “Culinary Workshop” came under my hands, in which, in addition to many interesting recipes, there were recipes for dishes with cheese. I wanted to try to cook a new version of mashed potatoes for me, I cooked it and did not regret it – it was delicious. You can serve it as a side dish to meat, fish or just eat a piece of this “potato casserole”, washed down with cold milk. It is prepared simply, looks elegant. I recommend cooking.
I had no idea about the existence of this recipe. I was wondering what would happen in the end. The recipe as a whole has not changed… I want to say that I was not disappointed with the result.
