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New year everyone expects, because it is a wonderful time of transformation, magic, gifts and a hearty feast. Only in this festival all the relatives gather at a beautifully set…

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Mexican stuffed pumpkin with meat
How to cook Mexican food: pumpkin with meat Interrupt a series of publications on vegetable dishes. because we have people who can't live without meat, and those who are fasting…

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Salad recipes for every day

Squid salad and seaweed

200 g squid

200 g canned sea cabbage

1 carrots (medium)

1 red bell pepper

1 onions

2 tbsp vegetable oil

1 tsp of vinegar

salt, pepper to taste

In a pot, boil some water, salt it, lower there prepared squid and cook after boiling for 4 min to Remove the cooked squid from the water and cool down. Carrots peel, boil for 5-6 minutes. cool and cut into small squares. A pod of sweet pepper cut in half, remove the seeds and stalk and cut into small squares. Onions and boiled squid cut into thin rings. Marine cabbage mixed with chopped vegetables, add salt and season with ground black pepper. Vinegar mixed with vegetable oil, prepared dressing pour over the salad, mix well.

Salad-meat jelly with Sirt

400 g of pulp of beef

50 g hard cheese

1 onion

parsley to taste

6 tsp gelatin

1-2 tbsp of mayonnaise

vegetable oil

salt, pepper to taste

For decoration:

1 tsp. butter

2-3 onions perechisleno

1 pickled cucumber

The flesh of beef wash, put in a small pan, pour a little boiling water (so that the meat was completely covered), bring to a boil, remove the foam, add salt and cook under cover for 40-45 minutes. Boiled beef cool in broth and cut into small cubes. Soak gelatin in 0.5 cups cold water for 20 min. onions to clear, cut half rings and fry in vegetable oil until translucent, cool and mix with chopped boiled beef. Hard cheese to grate on a coarse grater and add to meat. Parsley wash, dry, finely chop and add to bowl with salad. Salad to salt, season to taste with freshly ground black pepper, sprinkle a small amount of mayonnaise and mix. Put the salad in a low salad bowl or several a La carte salad bowls. Swollen gelatin to dissolve in the microwave or on the steam bath, mix with 1 Cup beef broth, stir and chill. Pour the gelatin salad, chill in the refrigerator before full hardening of gelatin, decorate with feathers green onions, “fan” out of pickle, “flowers” of soft butter and serve.

Salad with chicken liver and grapefruit

250 g chicken liver

1 grapefruit

100 g of leaves of sorrel

of iceberg lettuce

4 tbsp vegetable oil

2 tsp sesame oil

2 tsp soy sauce

salt and ground black pepper to taste

Chicken liver is cleaned from the remnants of the bile ducts, washed, put in a deep pan and pour over boiling water. Then dry the liver, cut into small pieces, add salt and season with ground black pepper. In a frying pan heat a little vegetable oil and fry on him chicken liver for 3-4 min. stirring occasionally. Fried liver put the pan and allow to cool. The leaves of sorrel and lettuce wash and dry. Pick lettuce by hand into large pieces. Grapefruit wash, peel. divide into slices and remove the white film gently cutting them with a sharp knife and collecting the exuding juice in a separate bowl. To connect the sheets of sorrel, lettuce and grapefruit segments, mix and transfer to a plate. Fried chicken liver spread on a salad with grapefruit. To prepare salad dressing in a separate bowl mix 4 tbsp oil with sesame oil, soy sauce and grapefruit juice to taste. Pour the prepared salad dressing and serve.

Easy cabbage salad

1/4 small head of white cabbage

1/4 small head red cabbage

1/2 head Chinese cabbage

200 grams of fresh cauliflower

1/2 lemon

2 tbsp olive oil

salt and sugar to taste

herbs for decoration

To prepare cabbage salad is better to use the upper part of the head where there are no thick veins. White and red cabbage clear from the upper leaves wilted, chop finely with a sharp knife, sprinkle with salt and a little mash by hand. Cabbage cut into thin strips. Fresh cauliflower wash, dry and disassemble into small florets, removing the thick “legs”, or cut into individual florets thin slices. All varieties of cabbage to combine. To prepare filling, mix M in a separate bowl olive oil, juice squeezed from half a lemon, salt and sugar to taste. Pour prepared dressing cabbage salad, stir and serve, garnish with herbs.

Vegetable salad with croutons

2 tomatoes

2 carrots

1 stalk of celery

1 bunch of Romaine lettuce

2 small heads of chicory

1 medium red onion

2 slices of white bread

5 tbsp olive oil

2 tsp balsamic vinegar

salt and ground black pepper to taste

With slices of white bread cut off crust and cut the bread in small cubes. Drizzle with 2 tbsp. olive oil, stir to absorb, and lightly fry the French toast on a dry pan. Onions and carrots to clean. Lettuce, chicory and celery to wash and dry. Lettuce pick by hand, slice the endive slices, celery slices, onion – half rings. Carrots cut into thin ribbons. All of the prepared vegetables, mix gently in a large bowl. Tomatoes wash, dry and cut into large wedges. Salad put on a plate interspersed with slices of tomatoes. In a small bowl mix the olive oil with balsamic vinegar, season to taste with salt and pepper. Pour salad dressing, sprinkle with croutons and serve immediately.

Food combining is a diet salads recipes
For a change of diet and the ability to cover the festive table will do (and not to violate the canons, which adheres to food combining diet) recipes for salads…


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