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In General, this recipe, pickled onions and carrots, you can cook all year round. And it will not change neither the taste nor the appearance of the dish. However, I try to do it in the autumn, the peak season the preservation for the winter. Therefore, do not waste time, immediately and get started.
There are among my favorite snacks is one dish that is suitable to almost everything: and mashed potatoes with cutlets, cooked for an ordinary dinner, and the salmon baked with vegetables, and even just sandwiches or other simple snack that accompanies exclusively male gatherings in the garage. And this is a classic pickled eggplant, cook which will almost everybody.
This simple, simple, even the elementary recipe will be appreciated by the majority of us. After all it on a shoulder to the absolute beginner who is going to prepare the first culinary masterpiece, but many, apparently, primitive things for it sacrament. But thus the turned-out herring butter very much and very tasty.
Being on page spouses in one of the social networks, I saw this simple recipe from the muffin cauliflower and zucchini. As well as about an hour later she had to come home with his girlfriend, who has also made this little note a whole bunch of likes, positive comments and feedback, I decided to cook it immediately and surprise the two ladies.
I bet that pumpkin pancakes are eaten (and not once), most of you. While the fritters of eggplant had a chance to try a much lower number of those who are now reading this. So today I will try to correct this injustice and to prepare this simple dish. Which will be equally appropriate as a side dish with almost any meat, poultry or fish, and as a standalone dish on your table. So just let's move from words to action, and prepare these fritters eggplant - recipe with photos to help us.
To cook the first time this fan of eggplant, I was forswd by elementary laziness, coupled with the desire to eat for dinner something tasty. And since the range of what was in the fridge, turned out to be quite modest, and dish it out too, very simple. But it turned out so delicious that soon (if you have a particularly honest straight the next day), I made it again. And so, today I want to give step-by-step recipe with photos fan of eggplant, so my experience is, so to speak, "go to the masses".
I know a great variety dishes with and tomatoes and eggplant. All sorts of sate, salads and more – these are just the first thing that comes to my mind. While the eggplant is made without tomatoes in the composition of foods is the absolute minority. So if I was a breeder, I probably brought a hybrid, combining both vegetable at once, like eggmatoe or tomeggplant.
Almost always choosing red fish (in this case pink salmon), I buy big, and cut her steak for frying on a contact grill, and the tail, fins and abdomen – on the broth for the soup. But the main part of the carcass I almost always salted, and do it (home), very good. That's why this recipe today and I decided to share with you.
Many of those who somehow knows and loves to cook (and not just something from concentrates and semi-finished products), often with fear and distrust relate to all kinds of sausage. And when you find a recipe that allows you to somehow move away from this "quick Breakfast" toward natural, but at the same time – delicious food, very quickly goes to the kitchen to repeat it and try out.
Most of us like salty fish. However, we buy it ready to eat, but not crude prefabricated. This is not only expencive, and so the chance to buy the fish already "tainted". But many do not how to do it themselves because of inability or lack of knowledge, although their own home pickling of fish – it's easy, and all the waiting will take three days. It all depends on the weight of the fish, the smaller it is, the faster salted. Consider the rate of about 0.5 kg of weight takes a day. Can't go wrong.
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