This page presents salad recipes for holidays and every day.
Salad is a versatile dish that is present on our table regardless of the season: in summer it is light salads of fresh vegetables and greens in the winter – nutritious and more dense, heat-treated or canned vegetables. But the salad is always tasty and healthy.
What is so good our holiday salads? First, because the salads collected in this section contain few calories. And, therefore, they occupy a Central place in any diet and holiday table will no longer be the killer of your figure. Secondly, we focus on fresh salads – very healthy and delicious, since it includes only fresh fruits, vegetables and herbs, rich in vitamins and minerals. The ingredients in these salads are not subjected to heat treatment, and thus all nutrients are retained in full and is easily absorbed by the body.
Salad recipes are so varied that you can cook different healthy dishes. Salads for every day you can prepare based on their tastes and preferences, and to receive from them is a pleasure and a huge benefit.
Every fruit and vegetable has a bunch of useful substances. In addition to vitamins they contain folic acid, dietary fiber, valuable minerals such as zinc, phosphorus, Continue reading
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On average, for second dishes for a family of 5 — 6 people take 1 kg of meat (one portion is usually up to 200 g). Of course, one may desire to increase or decrease this number. To beat the meat should be moistened with water on the chalkboard. To the flattened slices of meat when roasting is not wrapped, the edges have a few places to cut. When cooking veal and pork natural meat cut into cutlets and slightly separated from the bones so that it is well and fry in seed oil.
To check the readiness of meat, it is necessary to pierce it with the tip of a knife or fork. If boiled or stewed meat they are free and on the site of the puncture there is no pink fluid — this means that the meat is ready. Grilled meat is pierced to the middle of the piece and hold the knife or fork 3 to 4 seconds, then quickly remove and see if there is a colorless clear juice, the meat is ready. Have ready minced products with pressure on them with a knife appears colorless transparent juice. When cooking meat, pour it boiling salted water. Aromatic extractive substances remain in the meat. If the meat cover with cold water, they go into the broth.
Stewed meat in a sealed container with a lid. Previously, it is recommended to repel, salt and seasoning and fry in a pan. Ruddy crust on the surface of the meat prevents the release of meat juice.
Stew meat can be different. The sauce was dark, and the meat Continue reading