Dough, meat, various vegetables, snacks and sweets — this is only a small part of the rich diversity that is famous Tatar cuisine. The most popular dishes of Tatar cuisine: pilaf, and pastry.
Kystybyi on tatarski is one of the most simple and delicious treats, which are prepared in almost every home. Thin flat cake of unleavened dough stuffed with mashed potatoes is perfect for your daily menu, and for honoring important guests.
Traditional dishes include the hot dish of potatoes and meat. Potatoes cleaned and cut into large wedges, boil until done and spread on top of grilled meat with vegetables. Although the dish is very simple and does not require special skills, it turns out very tasty and hearty.
National Tatar cuisine differs not only originality of the cooking, but also design ready-made treats. Meals are prepared mostly from simple and affordable products: flour, cereals, meat and vegetables. Despite this, in finished form these simple treats will not be called. Juicy and flavorful chicken meat stuffed with eggs with milk — a dish that is traditionally served on a festive table. Continue reading
Brussels restaurant AUB-SVP together with the organization Eatmosphere, which has been drawing attention to food waste and poverty, once every season offers visitors a delicious menu, cooked from surplus food. This publication reports La Libre.
For the first time to enjoy meals from the remnants of the food of the General public in AUB-SVP 9 March on “Pain Perdu party”.
“Creating a menu of gourmet excess, we want to show that these products are not waste. They are still fit for human consumption”, – so commented on this event representatives of the restaurant.
“These products there is nothing bad, – says the founder of Eatmosphere. – We can pass them on to community agencies that, in turn, use them to feed the poor”.
The restaurant AUB-SVP and Eatmosphere already working with several partners on similar projects. So, in March of last year started the production of beer Brussels Beer Project (BBP), which is brewed Continue reading