impotence
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
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Strawberry pie in the oven
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.
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Chocolate Banana Cake
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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Cannelloni with minced meat with bechamel sauce
For the first time, I tried this soup in my deep childhood with my girlfriend visiting. As I now remember how I came home and could not intelligently explain to my mother how lace swam in the soup. The thing is that my mother never cooked such a soup, and even after her assumptions that an egg may be placed there, I could not believe it and repeated: not an egg, but liquid lace. My mother, for some reason, did not recognize this way of adding eggs to the soup and even to the flap she always boiled an egg and cut already boiled. Therefore, when I grew up, I had nothing like in my menu. But marriage made adjustments. It turned out that the husband’s mother not only often prepares such soup, but he adores him insanely. For him, such a soup is the real taste of childhood and he does not want to forget about it for anything. So I had to arm myself with a pen and notebook to go to visit the mother-in-law, to the master class in preparing curly soup with an egg. After the master class, cook it at home, get the approval of your most important critic, and with it approval for publishing the recipe on the blog. Let's get ready?
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Curly soup with egg
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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Cheremsha. Simple meat sauce
Once, my husband told me that before meeting me he could not even imagine that the pies might not be sweet. (it was so long ago when coffee houses, pastry chefs in stores where they sell pastries from pretzels to pies for every taste and wallet were not so common). Then, many years ago, the first unsweetened cake that he tried was a Greek-style cake "Spacopita" The second cake that I wanted to surprise him was a fish cake with rice and onions. And then the era of the intestines began. And now, it would seem, it is completely impossible to surprise him. There are not many sweet pies, muffins and rolls on the blog, but in our life even more, does not get here. But, anyway, from time to time surprise him, and yourself, to be honest, it turns out more than once. Especially when you collect the cake not according to the recipe, but by the call of the heart and the presence of products in the refrigerator. From what goes into this cake, only a puff and yeast dough was bought, and then for a long time, just in case. The rest is the remnants of breakfast and salads, some of which, too, were frozen by the way. Let's just say another cake-variation on the topic, and I’ll prepare something special, without much effort. And a vivid example of the fact that you can even build a delicious dinner "from the ax.".
Read the article
impotence
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Strawberry pie in the oven
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
Chocolate Banana Cake
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
Cannelloni with minced meat with bechamel sauce
For the first time, I tried this soup in my deep childhood with my girlfriend visiting. As I now remember how I came home and could not intelligently explain to my mother how lace swam in the soup. The thing is that my mother never cooked such a soup, and even after her assumptions that an egg may be placed there, I could not believe it and repeated: not an egg, but liquid lace. My mother, for some reason, did not recognize this way of adding eggs to the soup and even to the flap she always boiled an egg and cut already boiled. Therefore, when I grew up, I had nothing like in my menu. But marriage made adjustments. It turned out that the husband’s mother not only often prepares such soup, but he adores him insanely. For him, such a soup is the real taste of childhood and he does not want to forget about it for anything. So I had to arm myself with a pen and notebook to go to visit the mother-in-law, to the master class in preparing curly soup with an egg. After the master class, cook it at home, get the approval of your most important critic, and with it approval for publishing the recipe on the blog. Let's get ready?
Read the article
Curly soup with egg
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
Cheremsha. Simple meat sauce
Once, my husband told me that before meeting me he could not even imagine that the pies might not be sweet. (it was so long ago when coffee houses, pastry chefs in stores where they sell pastries from pretzels to pies for every taste and wallet were not so common). Then, many years ago, the first unsweetened cake that he tried was a Greek-style cake "Spacopita" The second cake that I wanted to surprise him was a fish cake with rice and onions. And then the era of the intestines began. And now, it would seem, it is completely impossible to surprise him. There are not many sweet pies, muffins and rolls on the blog, but in our life even more, does not get here. But, anyway, from time to time surprise him, and yourself, to be honest, it turns out more than once. Especially when you collect the cake not according to the recipe, but by the call of the heart and the presence of products in the refrigerator. From what goes into this cake, only a puff and yeast dough was bought, and then for a long time, just in case. The rest is the remnants of breakfast and salads, some of which, too, were frozen by the way. Let's just say another cake-variation on the topic, and I’ll prepare something special, without much effort. And a vivid example of the fact that you can even build a delicious dinner "from the ax.".
Read the article
Clever cake recipe step by step
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Pie with asparagus
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
Sticky buns. Sticky bun
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
Dog with chicken and vegetables
For the first time, I tried this soup in my deep childhood with my girlfriend visiting. As I now remember how I came home and could not intelligently explain to my mother how lace swam in the soup. The thing is that my mother never cooked such a soup, and even after her assumptions that an egg may be placed there, I could not believe it and repeated: not an egg, but liquid lace. My mother, for some reason, did not recognize this way of adding eggs to the soup and even to the flap she always boiled an egg and cut already boiled. Therefore, when I grew up, I had nothing like in my menu. But marriage made adjustments. It turned out that the husband’s mother not only often prepares such soup, but he adores him insanely. For him, such a soup is the real taste of childhood and he does not want to forget about it for anything. So I had to arm myself with a pen and notebook to go to visit the mother-in-law, to the master class in preparing curly soup with an egg. After the master class, cook it at home, get the approval of your most important critic, and with it approval for publishing the recipe on the blog. Let's get ready?
Read the article
Kish with spinach and cottage cheese
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
Swimming cream brokers
Once, my husband told me that before meeting me he could not even imagine that the pies might not be sweet. (it was so long ago when coffee houses, pastry chefs in stores where they sell pastries from pretzels to pies for every taste and wallet were not so common). Then, many years ago, the first unsweetened cake that he tried was a Greek-style cake "Spacopita" The second cake that I wanted to surprise him was a fish cake with rice and onions. And then the era of the intestines began. And now, it would seem, it is completely impossible to surprise him. There are not many sweet pies, muffins and rolls on the blog, but in our life even more, does not get here. But, anyway, from time to time surprise him, and yourself, to be honest, it turns out more than once. Especially when you collect the cake not according to the recipe, but by the call of the heart and the presence of products in the refrigerator. From what goes into this cake, only a puff and yeast dough was bought, and then for a long time, just in case. The rest is the remnants of breakfast and salads, some of which, too, were frozen by the way. Let's just say another cake-variation on the topic, and I’ll prepare something special, without much effort. And a vivid example of the fact that you can even build a delicious dinner "from the ax.".
Read the article
Potato pancakes made of mashed potatoes
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Peppermint Cookies
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
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