Legend has it that the famous recipe of French cuisine Coq au Vin was invented by chef Julius Caesar when the Gauls, after conquering them, gave the emperor an ironic gift in the form of a tough old rooster. And who then says that not every gift finds application?
Although long reserved for Mediterranean cuisine, its breakthrough in recent decades has been unstoppable. We eat it cooked, baked, breaded and raw. Ladies and gentlemen, the star of our soup is Lagenaria vulgaris or zucchini.
Rich vegetable soup in the Israeli way. Tomatoes, peas and dill will give the necessary freshness to this thick soup that is easy and quick to prepare. Are you still waiting?
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Steak is a steak made from quality, usually beef. Steaks are generally cut perpendicular to the muscle tissue, which enhances its tenderness and softness. It is mainly served with vegetables, warm bread, pasta or rice.
Choose a dozen smaller, harder tomatoes and prepare an imaginative appetizer! For the filling, reach for a healthy cereal, rye, which needs to be cooked beforehand. Season with fresh herbs and garnish with parsley leaves.
Thinly sliced buncek, and instead of the classic kale stew in a more refined way, as well as a spicy sauce - it is an interesting dish with a well-known home-made taste, which can be served on more festive occasions.
If you prefer homemade food over purchased ready-made porridges, boiled veal with tomato sauce will be a welcome addition to the diversity of your ten-month-old baby’s diet.
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Apart from its distinctive name, cicvara captivates with its simplicity and beauty. Very simple preparations, available to any depth of pocket, eaten hot most often with the addition of sour milk and cream.
There is nothing better than homemade dough that is lovingly mixed and thinly and precisely stretched without haste. If you "wrap" it around a good, homemade stuffing of cheese, eggs, cream and spinach, you will get a top-quality strudel.
A dish that is not cooked, and is prepared quickly and refreshes for a long time - as much in color as in taste. Although seemingly summery, it can be prepared at any time, either as a snack or as an appetizer.
When the market turns green and red, it’s hard to resist shopping and not come home hands full of juicy fruits! Take advantage of the abundance of vegetables and prepare it with veal! Decorate the finished dish with fragrant chives, which will supply you with vitamins A and C.
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Semolina dumplings or dumplings are a real association to grandma's kitchen. A stand-alone meal or a sweet meal finish with a topping of bread crumbs, sugar and cinnamon will bring back the familiar smells and tastes of childhood.
Fish 'n' chips, "food from the legs" is especially popular in England, Australia, New Zealand, USA and Canada, it has taken over the world, and with regional specialties it is basically a good old french fries and fried fish. tried and adapted according to the original from the Englische küche cookbook, Anna Wilson.
Pork steaks with asparagus and braised cabbage are part of Latvian culinary folklore. Slightly more demanding preparations, along with braised cabbage with mushrooms, and cumin, are all just not ordinary and boring.
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In addition to vegetables, fruits, tofu, basil and mint, slices of orange, chilli and peanut butter have a place in the sauce for Singapore salad. Some are dangerously hungry, and we believe that there are already those who are full from the very introduction to the recipe.
Many of you desperately admit that giving classic partners in a dish without potatoes and meat cannot meet the daily needs for a specific meal. Hot potatoes prepared in a wok will win the hearts of your family, and you will eat something completely different.
Do you like aromatherapy? Olive oil will serve as a medium for capturing the flavors, aromas and colors of herbs, and the possibilities of application are numerous: sprinkle it on pasta, salad, fish dishes…
Vegetable fritters have long played an important role in the vegetarian diet. The combinations of ingredients are really endless, and we suggest a novelty in the form of pea fritters and oatmeal and barley flakes.
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It is not known why this cake was called Swedish. Maybe because of the ingredients, the tradition, the look… Anyway, the only thing that matters is that, given the ingredients and the time required for its preparation, it is excellent.
Innovation at work: apricot halves under a hot chocolate pudding blanket! You probably haven't thought of that yourself yet! With a fresh and slightly sweet taste and an imaginative look, the bombs are a welcome summer refreshment.
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Carrots and pistachios? At first glance, an unusual combination, but with the addition of apple juice, honey, yogurt and cinnamon, you will get a delicious and fragrant, completely rounded fine drink suitable for all generations.
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