a quick, tasty, and healthy side dish
The secret of rice preparation is in achieving the optimal hardness of rice grains, ie the feeling of grains in the mouth. The rice must remain juicy, and the starchy composition of the rice also contributes to the completeness of the taste. Baked rice will surprise you.
Serve the chicken medallions on pea risotto sprinkled with cheese flakes.
Cod likes to hang out with parsley, bay leaf, pepper, olive oil, wine, and the result is always satisfactory for us. Soak the cod 24 hours earlier, and offer freshly grated parmesan with the risotto.
Monkfish tails wrapped in fine prosciutto leaves serve with boiled potatoes and chard and enjoy the delicious bundles.
Turkish cuisine abounds in exotic spices and specialties. Pilaf is the most basic of all dishes characteristic of Turkish cuisine, and they say that it is an excellent culinary exercise for beginner chefs. This dish is ready in just 40 minutes.
Simple and quick risotto is complemented by prosecco, Vegeta, basil, lemon juice and zucchini and parmesan, which you add just before serving. We’ll stick to the recipe a little longer and say - you just have to put it on the menu.
You’ve probably already noticed weird grainy foods called “tempeh” in health food stores. It is a fermented soybean that has a much stronger taste and a different texture than tofu, and tastes more like mushrooms.
It is not unknown that the finished soup from the bag can be beautifully enriched. While this is indeed easily accomplished with vegetables, we rarely use chard for it. What a revelation!