Recipe for this classic salad sprat grandmother told my neighbor's birthday party to which I was invited every summer. And though "his legs grow" ever since the Soviet total deficit, when most of the products in cans purchased in advance, "on occasion", and left for the upcoming holiday, this classic salad sprat has not lost relevance today.
Recipe for this salad from Chinese cabbage, shared with me girlfriend wife, when we were with her at a party. And the only thing from which it has kept me at once, it's from three make many mistakes in its preparation:
• Do not make it in advance, as crackers melted, and together with the cabbage will lose their "hrustyavost";
• Do not get involved with mayonnaise, it should not taste as though something dominate;
• Do not use homemade croutons, just purchased. And though this point for me was the most difficult (well, not like them, and that's it), I believe all the same experienced cooks and did everything she taught me. It is true in the near future I'm out of curiosity overcame me do it with homemade croutons and will compare the resulting taste.
I am well aware that there are fresh radishes in a nearby supermarket or large grocery store all year round. But that perception seasonally appearing on the shelves of products that had been grafted to me (and not only to me) in the distant childhood, allows you to put a confident and bold equate these simple vegetables and the arrival of spring with its warmth, after a long winter with its cold weather and wet weather .
When I first prepared this pudding, asparagus in Korean, I never would have thought that it would be among my most favorite dishes. Moreover, the spouse, which is always wary of some novelty in the usual diet meals, fully and completely approved the unsophisticated, but very tasty snack, asking to repeat. Therefore, today I will move quickly from words to deeds, and prepare this asparagus in Korean.
Enough of us, but at the mention of seaweed, refuse to even listen to the composition of a dish. Not to mention the fact that it has to try or regularly enough. And all because it is nothing like seaweed, cooked in a special way and canned. And alas, not all equally sympathetic to such gifts of nature.
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