Recipes for preserving foods at home Photo: brining, pickling, Smoking, marinating, pickling, pickled, dried, sportovanie, homemade butter and cheeses, etc.
Culinary recipes with Photos cold snacks: sandwiches, vinaigrettes, julienne, food caviar, aspic, jellied minced meat, pate, rolls, salads, fondue, forshmak.
Culinary recipes first courses: soups, borscht, stew, bulen, stewed vegetables, türi, soup.
Many of us not averse from time to time to go to a cafe or restaurant, and this is understandable. The desire to change the situation, to relax or to celebrate some important event – these reasons lead us in catering establishments. However, hardly anyone would deny that the dishes cooked by mothers and grandmothers, are the most delicious.
Recipes of dishes, both in restaurants and at home may be exactly the same, but the taste of cooked food are completely different. A plate of the simplest homemade food for many outweighs the most exquisite dish served in the restaurant. Continue reading
Every person has their own individual culinary preferences, and at the present time to satisfy most of them quite easy.
Such preferences also exist in respect of the salads, which we will pay special attention in the article, especially now that there are enough of the best recipes of salads. Today they are present in all national cuisines.
The history of salads
According to the traditions, with the first salad had a chance to meet the ancient Romans, and it happened over 2 millennia ago, Roman patricians liked to feast heartily. Tables are served different dishes, including vegetable salads, which was attended by various vegetables and herbs. And as a dressing were used spices in the form of salt and pepper, honey, olive oil, vinegar, because the word salad meant a dish with dressing. This salad was a great complement to meat dishes. So, it is incorrect to assume that this is a cold dish got its name from the name of the green vegetable, it was quite the opposite.
For a long time it Roman salad (with some small changes to the ingredients) was known to mankind, gradually the situation changed, and it happened in the Renaissance. It was during this period mostvivid manifested a desire for everything elegant and refined, which have affected all areas of life, and, of course, cuisine. Of course, in matters of culinary recipes of salads are most distinguished in France, and from that moment not one solemnly laid table is not complete without the availability of salads. Continue reading
The world’s most expensive nut – macadamia . The height of the macadamia tree reaches 40 meters, it bears fruit up to 100 years. Because of the difficulties with breeding and production of the delicacy of his produce not more than 40 tons per year. The cost of one kilogram of macadamia exceeds $ 30.
The most expensive caviar in the world – Beluga caviar-albino . Almas, occasionally exported from Iran. One hundred grams of caviar, Packed in a jar of pure gold, will cost about 2 thousand dollars.
the world’s most expensive potato “La Bonnotte”. Resourceful peasants living on the island Normate annually collect not more than 100 tons of varieties of “La Bonnotte” per year. As divine tuber (and according to the legend, this is the sort of brought the Supreme God of the Incas) exclusively gentle, be collected only manually. The most expensive potato costs about 500 euros per kilo.
The world’s most expensive meat – marbled beef from Japanese cows, Wagyu. For centuries these cows bred only in Japan, near the city of Kobe, treated them respectfully and fed only the best herbs, as well as daily rubbed sake and drank beer. For a long time the Japanese did not export cattle for breeding, however now Wagyu cows bred in Australia. But the cost of meat is affected exclusively upward: for uluchsheniya products Australian farmers began to give cows red wine (16 dollars per bottle). 200 grams of fillet in Europe costs more than 100 dollars. Some, especially the delicate pieces sell for a thousand dollars. Continue reading