 |  |  |  |
 |  |  |  |
 |  |  |  |
Forming the menu for the next housewarming (finally happened this remarkable fact in my life), wife categorically stated: "On a hot, anything, but not meat." I was a little surprised though such a requirement, but it did not contradict, and cooked roast fish. And it turned out to be so successful, so tasty and so unusual (for years I prepared it only with different types of meat), that soon I'll do it again.
The perennial problem at my house: I really like the wife of fish and dishes from it. While the kids with their very strange and peculiar tastes, preferences and habits, perceive it not only as one of the most sophisticated punishment akin week without a computer or a whole month without sweets and chocolate. Therefore, I did not cook often, when it becomes absolutely unbearable, eat meat or poultry.
For the first time this dish is not supposed to be me popular. And all because it is not prepared for the close friends, who are the most severe and honest criticism of my cooking, but for a single vegetarian who refused to everything else and more milk and dairy all.
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.
Fried mushrooms in sour cream, I do not just love, and cook them at every opportunity arises, but simply adore. Their incomparable flavor, and no less funky smell that extends far beyond the kitchen, crazy and expectations of all those who will be with me today at the table. But here's the thing: I live in a city in which there is simply no sale of forest mushrooms. A fresh mushrooms and oyster though are some consolation for the amateur fried mushrooms in sour cream (that is me) often do not have the proper taste or at least some flavor.
The first time to prepare the stewed potatoes with cabbage and mushrooms pushed me not to fast, not even diet, and elementary, human laziness. In the fridge, there was nothing (the Bank in pasteurized mushrooms - do not count), go to the store oh how not like (late in the evening and autumn with its rain and sleet) and felt very hungry. And from what it was, and I prepared this dish.
Crumbly rice. I have for many years do not always get it done, and cases where he remained absolutely tender and crumbly, but - incredibly delicious (that's why I do not like special bags for cooking rice), can be counted on the fingers of one hand. Although various pilaf, or even rice with vegetables, it gets me so that "the tongue swallow."
I must admit, the first time I cooked rice omelette not the camera, from specially harvested products, as well as a residual. Simply build everything edible in an empty refrigerator before scholarship in his third year in the institute hostel. And so he sunk into my memory, so cook it quite elementary, but it turns out very hearty and tasty, that years later, I have not time preparing it.
First time to cook this chicken soup I spodvigla not beautiful picture under the prescription or colorful, emotional description of the chef, and an empty fridge, a minimum of available products in a very late hour, and of course pre-cooked chicken broth, which miraculously appeared under my hand . And when four hungry men, and they are not hungry at least the second half ate to satiety (of course, not failing to require supplements), I noted him as a very tasty and satisfying dish to prepare that there is no trouble.
Frankly, when the first time I prepared this salad with sausage cheese and ham, he (smoked sausage cheese), just in excess was in my refrigerator. And of course won the desire to try something new, make something special, not just eat it with tea or black coffee.
There are currently 0 users online.
