Cooking thick dishes in the kitchen to prepare delicious meals
jarkob cooking pastries cooking light meals
Recipe for cakes and salads. Ramadan meals. dishes for sahar and iftar
Greetings! This time I will introduce you to my method of making somsa. With the arrival of spring, there is a tradition among relatives to make blue somsa, greens are out in the market, and they miss making blue somsa by asking if they have made blue somsa. Because when I live in Denmark, summer and winter, supermarkets have all the summer delicacies, and when I want blue somsa, I don't have enough. But still […]
PREPARATION METHOD Jaidari red, hard wheat is cleaned and washed with cold water. Put it in a stainless steel container and freeze it for three days. After the wheat sprouts, it is spread on a clean board (plywood with holes opened) with a thickness of 1 - 1,5 cm on a board that is brighter but not exposed to sunlight, and it is sprinkled with water in the morning of a snowy day. When the wheat grass (blue) is the length of the needles (3-4 days
Honey dessert ??? Necessary ingredients: • Honey - 70 g; • Sugar - 150 g; • Butter - 60 g; • Eggs - 2 pcs.; • Baking soda - 5 g; • Turon flour - 300-500 g. ♨️ We cook at 180-200° heat for 30-35 minutes. ? Bon appetit! Such delicious and
Freshly picked sour apples are used more for salad than other fruits. Apples are washed, peeled, and seeded. They are cut into cubes, boards, pieces or grated. After grinding, it is added to the salad immediately, otherwise they will darken quickly. If the skin of the apple is not damaged, it is better not to peel it. Apple gives a soft, refreshing taste. You can add apples to salads without fear. Apple
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Vegetable salads are delicious and nutritionally valuable if they are prepared from fresh, fresh vegetables that have not been fully ripened. Overripe vegetables are tough, woody and lose their taste. A salad made from freshly cut vegetables is the most useful. Vegetables that have been stored for a long time, especially in a hot place exposed to sunlight, lose their nutritional properties and their taste deteriorates. These are all first
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Fried or boiled meat is used in the salad in slices, pencils, and cut into the form of a bird's tongue. It is used in mixed salads of meat and fish. Poultry meat can be fried, boiled and stewed in salads. It can be cleaned from the bones and divided into large or small pieces. Herring is softened in water, milk and bitter tea. If the herring fillet is warmed in milk, it has an elegant taste and a beautiful appearance
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For this, you need 4 tablespoons of mustard powder, 1-2 tablespoons of sugar, 1 teaspoon of salt, 1 tablespoon of vegetable oil, 2 tablespoons of vinegar and hot water (80°C). Mix mustard powder with sugar and salt, then pour vegetable oil. Add all this to hot water and mix well. Add water until it looks like thick cream. Put this mixture in a bowl and
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Tomato Kale For fragrant tomato kale, you need 1 cup of tomato puree, salt, sugar, mustard, vinegar, crushed black and red garmdori according to taste. The consistency of tomato puree should be like sour cream or cream. Add all the spices and mix. Kale with an aromatic and sharp taste is produced as a substitute for mustard. (Visited 82 times, 1 visit today)
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Kale made with mustard and tarragon requires 1 tablespoon of mustard paste, 1 tablespoon of tarragon greens, 1 to 2 tablespoons of sugar, 1 to 2 cups of vegetable oil, 1 teaspoon of vinegar, and salt to taste. . A little bit of vegetable oil, salt, sugar, vinegar is added to the mustard paste. Cabbage has an aromatic taste and smell
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For Russian kale, you will need 1 to 2 cups of vegetable oil, 3 tablespoons of water, 2 tablespoons of vinegar, salt, sugar, and mustard to taste. Put vegetable oil, vinegar, boiling water in a bowl of kale. water is added, all the spices are added to it and mixed for about 10 minutes. It is tasted, if there are few spices, it is added. This kale is used in many salads. (Visited 66 times, 1 visit today)
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