Avocado is mainly used raw. Ripe avocado has a soft buttery pulp that can be easily mashed into puree. Avocado’s taste being neutral, lemon juice brings in a certain sharpness and richness. Besides, lemon juice prevents avocado pulp from darkening and helps it retain its tender mouth-watering color. Ingredients for Avocado Butter 1 avocado half a lemon green onion salt Ingredients ... Continue reading...
Sun, Aug 15, 2010
Common squash spread can make an exquisite dish if prepared correctly. The secret behind a tasty squash spread is to take soft marrow squashes, good oil, sweet tomatoes, and you will get a delicious spread. Don’t cover it when stewing because the spread may come out too watery. Ingredients for Squash Spread 2.2 lb marrow squashes or ... Continue reading...
Tue, Jun 8, 2010
Tagliatelle is a sort of long noodles which is very tasty with thick sauces. Black cuttlefish sauce has a satiating taste and flavor similar to that of black trifles. It gets its black color from cuttlefish ink that is used in Italian cuisine for its musky trifle-like taste. It is considered to be an aphrodisiac. ... Continue reading...
Mon, May 31, 2010
Spring is the season when cuttlefish keep close to the shore to lay eggs. This is when you can find cheap, fresh and tasty cuttlefish in shops. These cephalopods’ soft meat goes for many a delicious dish. Here is our own recipe for cuttlefish sauce. Ingredients for cuttlefish sauce 2.2 lb cuttlefish 4 onions 2 sweet peppers 1 tuft parsley 0.4 ... Continue reading...
Wed, May 12, 2010
Can fast food be healthy? At our age of speed and the fast tempo of living you can’t get round fast food. You can make it healthy through using natural products. Unfortunately, there is little natural in the food served in snack-bars and lunchrooms. Whereas at home you can make a cutlet from natural meat ... Continue reading...
Thu, May 6, 2010
Spring brings us bunching onion, full of fresh vitamins and solar energy. It will make an excellent addition to any salad, bringing in spring fragrance and taste. Here’s the recipe for a delicious salad with boiled potatoes, tuna and bunching onion. Ingredients for Potato Salad with Tuna 3-4 potatoes 0.1 lb tuna in oil 1 bunch of onion olive oil, ... Continue reading...
Sun, Apr 25, 2010
Zucchini and vegetable marrows are of the same taste, one and the same, so you can use marrows instead of zucchini every time. Everybody who likes marrows will appreciate zucchini stuffed with Philadelphia cheese. Omit pepper if you are going to give the dish to children. Ingredients for Zucchini with Philadelphia Cheese 4-5 medium-sized zucchini 0.4 lb Philadelphia ... Continue reading...
Sat, Apr 17, 2010
It’s common knowledge that the tastiest and softest meat is one on the ribs. If you marinate it prior to roasting in red wine with balsam vinegar and spicy herbs you will get most delicious meat that will melt in your mouth. We would like to share our recipe with you. Ingredients for Marinated Pork Ribs ... Continue reading...
Fri, Apr 9, 2010
Here is one more way to bake a chicken in an oven and make it tasty – marinate it in white wine, lemon juice and onion, with the addition of garlic and a mixture of spicy herbs. We had a big chicken of about 4.5 lbs. That’s why we marinated it over the night to ... Continue reading...
Wed, Mar 31, 2010
We would like to share another recipe for pork shank which we like. They like to cook pork shank in Czechia and Germany very much. Traditionally it is boiled with different spices first and baked in an oven afterwards. The shank is coated with different spicy mixtures before baking. The commonest spices used are honey, ... Continue reading...
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Wed, Aug 25, 2010
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