Soup with chicken stuffing meatballs
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
Read the article
Marinated Cheremsha
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Cannelloni with minced meat with bechamel sauce
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
Read the article
Pie with asparagus
Everyone says that this is the easiest, easiest, most ingenious dessert recipe that humanity has just come up with. Everyone says, and I naive, I believe everyone. Perhaps this is the only recipe that I tried to cook several times, and not because we liked it so much, but exclusively from the principle. Yes, the dessert turns out to be tasty, you can’t argue with that, but as long as I really did it, not much time has passed. The first time he didn’t bake, the second time he didn’t get angry, the third would be fine, but he gave a crack in the middle, I considered him not beautiful and not worthy of photography, especially on the blog. For the fourth time it was perfect both in taste and in appearance.
Read the article
Curly soup with egg
Before, it seemed to me that Pan-Asian-style dishes are something incredibly complex and long in preparation. These recipes require special skills and expensive, rare ingredients. But, once deciding to try out one recipe, we could no longer be stopped. We began to try and experiment. I realized that nobody tastes better than me and will feed me anywhere. We tried the same noodles in a Chinese restaurant, but to be honest, it seemed to me "flat.". Too much they adapt their dishes. Neither you have a normal amount of ginger, nor a string, nothing... We have been to an Asian restaurant, and I will honestly say that I came to the conclusion that you can go there exclusively for rolls. Everything else (personal for me) does not reach the ideal. As for our experiments, most of all we fell in love with noodles with vegetables, just today we will prepare it. And fried rice with shrimp and pineapple. This is really a bomb in your kitchen. If you don’t get too lazy, and one day cook it, believe me, your love of Pan-Asian recipes will never fade away! ! !
Read the article
Sticky buns. Sticky bun
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Peppermint Cookies
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Dog with chicken and vegetables
There are people with whom you cannot find a common language even after five years of forced communication, and there are people who in five days become so close that it’s scary how well they know you and how similar you are with them. Having lived in Moldova for more than thirty years, I never found that person who would honestly and heartily reveal the secret of preparing divine household placind. Everyone just says that it’s easy, but what to do? ? ? ... Just a yeast dough, divorced, rolled, twisted and baked. All as they have said the same thing to me for many years. But, nevertheless, there was one person who was not greedy for knowledge, who sincerely and heartily told and step by step showed how to prepare placards in the oven. And to say that it’s straight easy, I can’t. If you have not done this since childhood and have not absorbed your mother’s milk for the first time it will be difficult. It’s hard to mix the dough (I just don’t really like yeast dough), it’s hard to roll out. The dough is very tender and if you handle it incorrectly or gently, it will be torn. But, then, if it is worthy to go through the training stage, when the "hand is full", your placards will really be easy and quick, becoming a great option for breakfast, snack or as our dish in Moldova for any occasion of life.
Read the article
Oatmeal with banana
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
Read the article
Kish with spinach and cottage cheese
This cake will appeal to those who love chocolate. He is really chocolate, very chocolate! And if you are not breathing straight to the bananas, then this cake is for you. This chocolate cake with banana cream is one of the most delicious, light and fast cakes that I only know. The dough is prepared once or twice. Cream for three to four. The cake is nutritious, but at the same time does not leave behind a sense of heaviness. If you don’t know, then to taste it resembles brownie. His baskets are just as wet, moderately sweet, with a dense, velveti-white texture that just melts in his mouth. A special chic gives him a banana cream. Honestly, when I tried to cook this cake, I did not expect anything worthwhile from the cream, but it turned out that this cream is a real time bomb. Of course, you will not call it caloric, or small-calorie. But, at the same time, you must admit, bananas are not cream, condensed, mascarpone, and in some cases everything is higher immediately. Magic cream, magic baskets, a magic cake that can easily be prepared for Saturday tea drinking and it will make the usual day off a holiday.
Read the article
Swimming cream brokers
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Input
Input
Soup with chicken stuffing meatballs
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
Read the article
Marinated Cheremsha
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Cannelloni with minced meat with bechamel sauce
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
Read the article
Pie with asparagus
Everyone says that this is the easiest, easiest, most ingenious dessert recipe that humanity has just come up with. Everyone says, and I naive, I believe everyone. Perhaps this is the only recipe that I tried to cook several times, and not because we liked it so much, but exclusively from the principle. Yes, the dessert turns out to be tasty, you can’t argue with that, but as long as I really did it, not much time has passed. The first time he didn’t bake, the second time he didn’t get angry, the third would be fine, but he gave a crack in the middle, I considered him not beautiful and not worthy of photography, especially on the blog. For the fourth time it was perfect both in taste and in appearance.
Read the article
Curly soup with egg
Before, it seemed to me that Pan-Asian-style dishes are something incredibly complex and long in preparation. These recipes require special skills and expensive, rare ingredients. But, once deciding to try out one recipe, we could no longer be stopped. We began to try and experiment. I realized that nobody tastes better than me and will feed me anywhere. We tried the same noodles in a Chinese restaurant, but to be honest, it seemed to me "flat.". Too much they adapt their dishes. Neither you have a normal amount of ginger, nor a string, nothing... We have been to an Asian restaurant, and I will honestly say that I came to the conclusion that you can go there exclusively for rolls. Everything else (personal for me) does not reach the ideal. As for our experiments, most of all we fell in love with noodles with vegetables, just today we will prepare it. And fried rice with shrimp and pineapple. This is really a bomb in your kitchen. If you don’t get too lazy, and one day cook it, believe me, your love of Pan-Asian recipes will never fade away! ! !
Read the article
Sticky buns. Sticky bun
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Peppermint Cookies
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Dog with chicken and vegetables
There are people with whom you cannot find a common language even after five years of forced communication, and there are people who in five days become so close that it’s scary how well they know you and how similar you are with them. Having lived in Moldova for more than thirty years, I never found that person who would honestly and heartily reveal the secret of preparing divine household placind. Everyone just says that it’s easy, but what to do? ? ? ... Just a yeast dough, divorced, rolled, twisted and baked. All as they have said the same thing to me for many years. But, nevertheless, there was one person who was not greedy for knowledge, who sincerely and heartily told and step by step showed how to prepare placards in the oven. And to say that it’s straight easy, I can’t. If you have not done this since childhood and have not absorbed your mother’s milk for the first time it will be difficult. It’s hard to mix the dough (I just don’t really like yeast dough), it’s hard to roll out. The dough is very tender and if you handle it incorrectly or gently, it will be torn. But, then, if it is worthy to go through the training stage, when the "hand is full", your placards will really be easy and quick, becoming a great option for breakfast, snack or as our dish in Moldova for any occasion of life.
Read the article
Oatmeal with banana
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
Read the article
Kish with spinach and cottage cheese
This cake will appeal to those who love chocolate. He is really chocolate, very chocolate! And if you are not breathing straight to the bananas, then this cake is for you. This chocolate cake with banana cream is one of the most delicious, light and fast cakes that I only know. The dough is prepared once or twice. Cream for three to four. The cake is nutritious, but at the same time does not leave behind a sense of heaviness. If you don’t know, then to taste it resembles brownie. His baskets are just as wet, moderately sweet, with a dense, velveti-white texture that just melts in his mouth. A special chic gives him a banana cream. Honestly, when I tried to cook this cake, I did not expect anything worthwhile from the cream, but it turned out that this cream is a real time bomb. Of course, you will not call it caloric, or small-calorie. But, at the same time, you must admit, bananas are not cream, condensed, mascarpone, and in some cases everything is higher immediately. Magic cream, magic baskets, a magic cake that can easily be prepared for Saturday tea drinking and it will make the usual day off a holiday.
Read the article
Swimming cream brokers
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Input
Input
Chicken liver paste with onions
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
Read the article
Clafuti with apricots
This cake will appeal to those who love chocolate. He is really chocolate, very chocolate! And if you are not breathing straight to the bananas, then this cake is for you. This chocolate cake with banana cream is one of the most delicious, light and fast cakes that I only know. The dough is prepared once or twice. Cream for three to four. The cake is nutritious, but at the same time does not leave behind a sense of heaviness. If you don’t know, then to taste it resembles brownie. His baskets are just as wet, moderately sweet, with a dense, velveti-white texture that just melts in his mouth. A special chic gives him a banana cream. Honestly, when I tried to cook this cake, I did not expect anything worthwhile from the cream, but it turned out that this cream is a real time bomb. Of course, you will not call it caloric, or small-calorie. But, at the same time, you must admit, bananas are not cream, condensed, mascarpone, and in some cases everything is higher immediately. Magic cream, magic baskets, a magic cake that can easily be prepared for Saturday tea drinking and it will make the usual day off a holiday.
Read the article
Cheremsha. Simple meat sauce
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Potato pancakes made of mashed potatoes
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
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Clever cake recipe step by step
This cake will appeal to those who love chocolate. He is really chocolate, very chocolate! And if you are not breathing straight to the bananas, then this cake is for you. This chocolate cake with banana cream is one of the most delicious, light and fast cakes that I only know. The dough is prepared once or twice. Cream for three to four. The cake is nutritious, but at the same time does not leave behind a sense of heaviness. If you don’t know, then to taste it resembles brownie. His baskets are just as wet, moderately sweet, with a dense, velveti-white texture that just melts in his mouth. A special chic gives him a banana cream. Honestly, when I tried to cook this cake, I did not expect anything worthwhile from the cream, but it turned out that this cream is a real time bomb. Of course, you will not call it caloric, or small-calorie. But, at the same time, you must admit, bananas are not cream, condensed, mascarpone, and in some cases everything is higher immediately. Magic cream, magic baskets, a magic cake that can easily be prepared for Saturday tea drinking and it will make the usual day off a holiday.
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Simple cherry pie
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
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Strawberry pie in the oven
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
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Chocolate Banana Cake
This cake will appeal to those who love chocolate. He is really chocolate, very chocolate! And if you are not breathing straight to the bananas, then this cake is for you. This chocolate cake with banana cream is one of the most delicious, light and fast cakes that I only know. The dough is prepared once or twice. Cream for three to four. The cake is nutritious, but at the same time does not leave behind a sense of heaviness. If you don’t know, then to taste it resembles brownie. His baskets are just as wet, moderately sweet, with a dense, velveti-white texture that just melts in his mouth. A special chic gives him a banana cream. Honestly, when I tried to cook this cake, I did not expect anything worthwhile from the cream, but it turned out that this cream is a real time bomb. Of course, you will not call it caloric, or small-calorie. But, at the same time, you must admit, bananas are not cream, condensed, mascarpone, and in some cases everything is higher immediately. Magic cream, magic baskets, a magic cake that can easily be prepared for Saturday tea drinking and it will make the usual day off a holiday.
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Angel cookie
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article