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dishes

A light and tasty salad

A light and tasty salad

The ability to prepare tasty salads will make your table festive and colorful, these dishes are not only delicious, but also quite bright. Also, each hostess, you must be able to prepare light and delicious salads in haste, because the guests can come without warning and take you by surprise.

Delicious salad with calamari

Ingredients:

squid in oil – 150 g;

leaf lettuce – 2 PCs.;

the tomatoes – 10 PCs.;

red bell pepper – 1 PC.;

blue onion – 0,5 PCs;

parsley – 0.5 beam;

spices.

For the sauce:

lemon – 0,5 PCs;

olive oil – 50 ml;

spices.

Cooking

For cooking easy and quick salad, calamari press from oil and slice into small pieces. Wash the vegetables and dry on paper towel. The shinkuem tomatoes in half and fresh lettuce leaves torn with the hands on arbitrary pieces. Bell pepper processed from the seeds and shred into thin half-rings. Onion peel and also chop rings. Now take a small bowl and cook in the sauce for the salad: mix lemon juice with olive oil and spices. All the prepared ingredients in a salad bowl combine, stir, season with the sauce, mix up and spread on portions of the plates.

Light salad with chicken breast

Ingredients:

chicken Continue reading

Cooking meats

Cooking meats

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

The ideas are interesting meat dishes

Salads

 

Ingredients: 300 g chicken fillet 3 eggs 400 g of potatoes, 300 g carrots, 200 g pickled mushrooms leek or onion, salt, mayonnaise

Salad “Caprese” the Aryans

Ingredients: 200 grams of Romaine lettuce, 50-70 g of Parmesan croutons: 100g loaf, 3 tbsp vegetable oil, 2 cloves of garlic sauce: 1 egg, 1 tsp mustard, 1 tbsp lemon juice, 3 tbsp oil, 1 tsp Worchester sauce, salt, pepper

Salad “Garnet bracelet” Aria

Ingredients: 300 g chicken fillet 150 g onions 300 g potatoes, 300 g beet, 50 g walnuts 1 large pomegranate Sol mayonnaise

Salad “Caesar” with chicken Aria

Ingredients: ½ loaf, 300 g chicken fillet 1 large bunch of lettuce, 50 g Parmesan, 1 clove of garlic, extra virgin olive oil For the filling: 2 boiled egg yolks, 2 tsp mustard, 1 clove of garlic, 2 tbsp lemon juice 1 tsp 6% of vinegar, 100 ml olive oil, salt, pepper

Salad with corn the Aryans

Ingredients: 300 g scallops, 20 quail eggs, arugula vinaigrette: 3 tbsp vegetable oil, lime juice, ginger root, salt, pepper

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