impotence
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
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Cannelloni with minced meat with bechamel sauce
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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Angel cookie
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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Chicken liver paste with onions
It is interesting why in all films and cartoons such products as spinach and broccoli make fun of, undeservedly belittle and discuss them. Creating a reputation for them with tasteless and fresh products. Maybe these people just never ate anything tasty, and their taste buds stopped at the development of a 6-8 month old child. Although, I will tell you, even in a children's complementary form, that spinach, broccoli are very tasty, and if you mix them with a rice or buckwheat cooked in a milk mixture. Mmmmmmmm, yummy. Personally, we love broccoli and spinach, but especially spinach. This is evidenced by numerous recipes on the blog. My favorite is a bowel with spinach and cottage cheese, but it just goes well with spinach. In the spring, we love spinach salad, mozzarella, strawberries and walnut. Spinach is our everything and Thank God that now it is in the store in its fresh form all year round. After all, recently, it could be bought fresh only in season, and then only frozen. Today I offer a light but incredibly tasty spinach salad that fits perfectly like a snack to white wine. On an aperitif, I do not offer it, because it is very satisfying, although it does not seem so at first glance. In this case, I pointed the ingredients to one portion, but it can be divided into two and then there will be room for something else tasty.
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Sticky buns. Sticky bun
With my non-love of fish products, these cutlets turned out to be a real culinary masterpiece that scattered in our first day. I would even say that I cooked these cutlets longer than we ate them. It turned out not so easy to clean raw fish from bones. I took the colonel, and that was a mistake. Probably, it was necessary to take cod or hek. To isolate the ridge and end it. Most surprised the peas in cutlets. Let's say bluntly - a completely unexpected ingredient that gives not only an unusual taste note to the final dish, but also color. Probably, if not for him, I would hardly have decided to mess with fish cutlets. Although, I will not hide, despite the fact that I never loved fish, I ate a couple of cutlets prepared by my mother or mother with pleasure. And, in general, I owe the recipe for these cutlets to Instagram and personally Elizabeth Maleva @elizavetamaleva, from whom I borrowed not only the recipe, but also the idea of a photo.
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Dog with chicken and vegetables
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
impotence
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
Read the article
Cannelloni with minced meat with bechamel sauce
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
Angel cookie
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
Chicken liver paste with onions
It is interesting why in all films and cartoons such products as spinach and broccoli make fun of, undeservedly belittle and discuss them. Creating a reputation for them with tasteless and fresh products. Maybe these people just never ate anything tasty, and their taste buds stopped at the development of a 6-8 month old child. Although, I will tell you, even in a children's complementary form, that spinach, broccoli are very tasty, and if you mix them with a rice or buckwheat cooked in a milk mixture. Mmmmmmmm, yummy. Personally, we love broccoli and spinach, but especially spinach. This is evidenced by numerous recipes on the blog. My favorite is a bowel with spinach and cottage cheese, but it just goes well with spinach. In the spring, we love spinach salad, mozzarella, strawberries and walnut. Spinach is our everything and Thank God that now it is in the store in its fresh form all year round. After all, recently, it could be bought fresh only in season, and then only frozen. Today I offer a light but incredibly tasty spinach salad that fits perfectly like a snack to white wine. On an aperitif, I do not offer it, because it is very satisfying, although it does not seem so at first glance. In this case, I pointed the ingredients to one portion, but it can be divided into two and then there will be room for something else tasty.
Read the article
Sticky buns. Sticky bun
With my non-love of fish products, these cutlets turned out to be a real culinary masterpiece that scattered in our first day. I would even say that I cooked these cutlets longer than we ate them. It turned out not so easy to clean raw fish from bones. I took the colonel, and that was a mistake. Probably, it was necessary to take cod or hek. To isolate the ridge and end it. Most surprised the peas in cutlets. Let's say bluntly - a completely unexpected ingredient that gives not only an unusual taste note to the final dish, but also color. Probably, if not for him, I would hardly have decided to mess with fish cutlets. Although, I will not hide, despite the fact that I never loved fish, I ate a couple of cutlets prepared by my mother or mother with pleasure. And, in general, I owe the recipe for these cutlets to Instagram and personally Elizabeth Maleva @elizavetamaleva, from whom I borrowed not only the recipe, but also the idea of a photo.
Read the article
Dog with chicken and vegetables
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Clafuti with apricots
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
Read the article
Soup with chicken stuffing meatballs
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
Marinated Cheremsha
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
Peppermint Cookies
It is interesting why in all films and cartoons such products as spinach and broccoli make fun of, undeservedly belittle and discuss them. Creating a reputation for them with tasteless and fresh products. Maybe these people just never ate anything tasty, and their taste buds stopped at the development of a 6-8 month old child. Although, I will tell you, even in a children's complementary form, that spinach, broccoli are very tasty, and if you mix them with a rice or buckwheat cooked in a milk mixture. Mmmmmmmm, yummy. Personally, we love broccoli and spinach, but especially spinach. This is evidenced by numerous recipes on the blog. My favorite is a bowel with spinach and cottage cheese, but it just goes well with spinach. In the spring, we love spinach salad, mozzarella, strawberries and walnut. Spinach is our everything and Thank God that now it is in the store in its fresh form all year round. After all, recently, it could be bought fresh only in season, and then only frozen. Today I offer a light but incredibly tasty spinach salad that fits perfectly like a snack to white wine. On an aperitif, I do not offer it, because it is very satisfying, although it does not seem so at first glance. In this case, I pointed the ingredients to one portion, but it can be divided into two and then there will be room for something else tasty.
Read the article
Simple cherry pie
With my non-love of fish products, these cutlets turned out to be a real culinary masterpiece that scattered in our first day. I would even say that I cooked these cutlets longer than we ate them. It turned out not so easy to clean raw fish from bones. I took the colonel, and that was a mistake. Probably, it was necessary to take cod or hek. To isolate the ridge and end it. Most surprised the peas in cutlets. Let's say bluntly - a completely unexpected ingredient that gives not only an unusual taste note to the final dish, but also color. Probably, if not for him, I would hardly have decided to mess with fish cutlets. Although, I will not hide, despite the fact that I never loved fish, I ate a couple of cutlets prepared by my mother or mother with pleasure. And, in general, I owe the recipe for these cutlets to Instagram and personally Elizabeth Maleva @elizavetamaleva, from whom I borrowed not only the recipe, but also the idea of a photo.
Read the article
Chocolate Banana Cake
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Potato pancakes made of mashed potatoes
Those who have long known the history of finding one cherry pie come from childhood. It was the most delicious cake I've ever eaten. A cake prepared by one Jewish grandmother, and for the sake of which I was ready to endure her harmful grandchildren, a strange specific smell in their apartment and a long gatherings of my mother with her daughter (actually with my mother’s girlfriend). For many years I remembered the magical taste of this cake and regretted that my mother, seeing how I love him, did not wonder about purchasing the recipe. Love with this cake happened when I was five. I started his search when I was 26, now I am ten years old and I still can not forget either the taste, the smell, or the appearance of the dessert. This is probably the most delicious cherry pie I've ever eaten. I will not lie if I say that I try to bake almost all cherry pies, which at least somehow in appearance or description fit the one I'm looking for. And, probably, I can proudly say that the recipe is found. He was prepared by me several times, and each time I found differences, but there are still more similarities. Therefore, I decided that he must be on the blog, and prepared by me more than once. And if you like, too...
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
Kish with spinach and cottage cheese
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