diet
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
keto
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
Curly soup with egg
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Chicken liver paste with onions
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Angel cookie
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
Oatmeal with banana
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Potato pancakes made of mashed potatoes
Not a recipe, but a challenge. Once upon a time there was one box in my kitchen with a mixture for baking the profiles of Dr. Etker. She lived for a long time, but until the expiration date it was still long. But, I’m so tired of this box that I decided to finally utilize its contents. In addition to the test, there was chocolate and cream for filling. But, naturally, I decided to start with the profiterolic themselves. After carefully reading the instructions and preparing the dough, I seated the beautiful balls on a baking sheet, which in half an hour promised to become delicious cakes. But, when I took them out of the oven, in just five minutes, blush, balloons turned into mini pancakes. As I was upset, I know one thing, and my husband, who knows how to support in difficult times, said that they went down because I put them in the oven. Frankly, for me it sounded like a challenge, it became so insulting to me that, without leaving the kitchen, I took out the necessary ingredients for a custard test and decided to prove to my husband that the problem was not in me, but in a finished mixture of incomprehensible ingredients. Indeed, after half an hour we had beautiful hollow rings for which it was only possible to weld cream. Then I got a choice, or use a box mixture or weld a proven custard. I chose the second. It turned out very tasty. If you repeat my recipe, I promise you that you will succeed the first time and you will remain satisfied with yourself and the resulting dessert.
Read the article
Chocolate Banana Cake
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
Read the article
Dog with chicken and vegetables
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
Simple cherry pie
Over the past few months, I have taken the habit of sharing my breakfasts with the world in Instagram stories. Firstly, it’s interesting, I myself, to be honest, like to see what people have breakfast. Secondly, it disciplines not to throw everything in yourself, because you will agree where the aesthetic and PP-neck looks more like an egg than say a sandwich with a sausage, a bun with a bread shelf or an even worse boiled egg, not even cleaned (why, we will clean it in the process, clamping it in a fist) with a piece of bread and a cup of tea with lemon. Just don’t think that I have a snickering burzhuyka against boiled eggs. In no case, I really love eggs, and in any form, not only in boiled eggs. Friends even joke that I need to have a chicken on the balcony. Due to the amount in which I eat eggs. Thirdly, I have a very short memory. I quickly forget how to diversify the same porridge or omelet. In general, while everyone is chasing coverage, I take a picture of my breakfasts for my own inspiration. So I took a picture of that favorite spinach pitch and he just blew up my direct with a question if there is or will be a recipe for this pie on the blog. And then I realized that it was time to do UPgrad. Although even in that cake that hit the frame and the fact that in the photo today there is not a big difference in the ingredients, the essence remains alone.
Read the article
Strawberry pie in the oven
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
Read the article
Input
Input
diet
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
keto
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
Curly soup with egg
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Chicken liver paste with onions
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Angel cookie
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
Oatmeal with banana
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Potato pancakes made of mashed potatoes
Not a recipe, but a challenge. Once upon a time there was one box in my kitchen with a mixture for baking the profiles of Dr. Etker. She lived for a long time, but until the expiration date it was still long. But, I’m so tired of this box that I decided to finally utilize its contents. In addition to the test, there was chocolate and cream for filling. But, naturally, I decided to start with the profiterolic themselves. After carefully reading the instructions and preparing the dough, I seated the beautiful balls on a baking sheet, which in half an hour promised to become delicious cakes. But, when I took them out of the oven, in just five minutes, blush, balloons turned into mini pancakes. As I was upset, I know one thing, and my husband, who knows how to support in difficult times, said that they went down because I put them in the oven. Frankly, for me it sounded like a challenge, it became so insulting to me that, without leaving the kitchen, I took out the necessary ingredients for a custard test and decided to prove to my husband that the problem was not in me, but in a finished mixture of incomprehensible ingredients. Indeed, after half an hour we had beautiful hollow rings for which it was only possible to weld cream. Then I got a choice, or use a box mixture or weld a proven custard. I chose the second. It turned out very tasty. If you repeat my recipe, I promise you that you will succeed the first time and you will remain satisfied with yourself and the resulting dessert.
Read the article
Chocolate Banana Cake
Of course, I didn’t go too far with the dye, but the taste, I tell you, without unnecessary modesty, turned out to be bombed. It is so summer, so refreshing, even though it is a cookie - a product, in fact, dry. In general, my love for cookies with cracks began a few years ago with chocolate variations, and I fell in love with him for ease of preparation and a beautiful, aesthetic finite look. Cracks give the liver some charm, and natural flavors in the form of lemon, orange or mint make it a cookie seasonal and cook the same product every time in a new way. So, with the first autumn colds, I like to treat my family with chocolate cracks on Christmas, almond, and on the day of all the cracks in love with the hell a la red velvet. Today, when the greens are still fresh and young in the markets, I want to bake truly summer cracks a la mojito with mint. Surprisingly, in addition to the refreshing mint effect, they charge with optimism, excellent mood and faith that everything will certainly be fine!
Read the article
Dog with chicken and vegetables
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
Simple cherry pie
Over the past few months, I have taken the habit of sharing my breakfasts with the world in Instagram stories. Firstly, it’s interesting, I myself, to be honest, like to see what people have breakfast. Secondly, it disciplines not to throw everything in yourself, because you will agree where the aesthetic and PP-neck looks more like an egg than say a sandwich with a sausage, a bun with a bread shelf or an even worse boiled egg, not even cleaned (why, we will clean it in the process, clamping it in a fist) with a piece of bread and a cup of tea with lemon. Just don’t think that I have a snickering burzhuyka against boiled eggs. In no case, I really love eggs, and in any form, not only in boiled eggs. Friends even joke that I need to have a chicken on the balcony. Due to the amount in which I eat eggs. Thirdly, I have a very short memory. I quickly forget how to diversify the same porridge or omelet. In general, while everyone is chasing coverage, I take a picture of my breakfasts for my own inspiration. So I took a picture of that favorite spinach pitch and he just blew up my direct with a question if there is or will be a recipe for this pie on the blog. And then I realized that it was time to do UPgrad. Although even in that cake that hit the frame and the fact that in the photo today there is not a big difference in the ingredients, the essence remains alone.
Read the article
Strawberry pie in the oven
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
Read the article
Input
Input
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
Cheremsha. Simple meat sauce
Over the past few months, I have taken the habit of sharing my breakfasts with the world in Instagram stories. Firstly, it’s interesting, I myself, to be honest, like to see what people have breakfast. Secondly, it disciplines not to throw everything in yourself, because you will agree where the aesthetic and PP-neck looks more like an egg than say a sandwich with a sausage, a bun with a bread shelf or an even worse boiled egg, not even cleaned (why, we will clean it in the process, clamping it in a fist) with a piece of bread and a cup of tea with lemon. Just don’t think that I have a snickering burzhuyka against boiled eggs. In no case, I really love eggs, and in any form, not only in boiled eggs. Friends even joke that I need to have a chicken on the balcony. Due to the amount in which I eat eggs. Thirdly, I have a very short memory. I quickly forget how to diversify the same porridge or omelet. In general, while everyone is chasing coverage, I take a picture of my breakfasts for my own inspiration. So I took a picture of that favorite spinach pitch and he just blew up my direct with a question if there is or will be a recipe for this pie on the blog. And then I realized that it was time to do UPgrad. Although even in that cake that hit the frame and the fact that in the photo today there is not a big difference in the ingredients, the essence remains alone.
Read the article
Peppermint Cookies
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
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Marinated Cheremsha
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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Swimming cream brokers
Over the past few months, I have taken the habit of sharing my breakfasts with the world in Instagram stories. Firstly, it’s interesting, I myself, to be honest, like to see what people have breakfast. Secondly, it disciplines not to throw everything in yourself, because you will agree where the aesthetic and PP-neck looks more like an egg than say a sandwich with a sausage, a bun with a bread shelf or an even worse boiled egg, not even cleaned (why, we will clean it in the process, clamping it in a fist) with a piece of bread and a cup of tea with lemon. Just don’t think that I have a snickering burzhuyka against boiled eggs. In no case, I really love eggs, and in any form, not only in boiled eggs. Friends even joke that I need to have a chicken on the balcony. Due to the amount in which I eat eggs. Thirdly, I have a very short memory. I quickly forget how to diversify the same porridge or omelet. In general, while everyone is chasing coverage, I take a picture of my breakfasts for my own inspiration. So I took a picture of that favorite spinach pitch and he just blew up my direct with a question if there is or will be a recipe for this pie on the blog. And then I realized that it was time to do UPgrad. Although even in that cake that hit the frame and the fact that in the photo today there is not a big difference in the ingredients, the essence remains alone.
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Soup with chicken stuffing meatballs
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
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Clever cake recipe step by step
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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Sticky buns. Sticky bun
Over the past few months, I have taken the habit of sharing my breakfasts with the world in Instagram stories. Firstly, it’s interesting, I myself, to be honest, like to see what people have breakfast. Secondly, it disciplines not to throw everything in yourself, because you will agree where the aesthetic and PP-neck looks more like an egg than say a sandwich with a sausage, a bun with a bread shelf or an even worse boiled egg, not even cleaned (why, we will clean it in the process, clamping it in a fist) with a piece of bread and a cup of tea with lemon. Just don’t think that I have a snickering burzhuyka against boiled eggs. In no case, I really love eggs, and in any form, not only in boiled eggs. Friends even joke that I need to have a chicken on the balcony. Due to the amount in which I eat eggs. Thirdly, I have a very short memory. I quickly forget how to diversify the same porridge or omelet. In general, while everyone is chasing coverage, I take a picture of my breakfasts for my own inspiration. So I took a picture of that favorite spinach pitch and he just blew up my direct with a question if there is or will be a recipe for this pie on the blog. And then I realized that it was time to do UPgrad. Although even in that cake that hit the frame and the fact that in the photo today there is not a big difference in the ingredients, the essence remains alone.
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Kish with spinach and cottage cheese
The blog already has two recipes for chicken liver paste. One is very Jewish to understand this, you just need to know how they think and what they love in cooking. In a word with them you need to at least live a bit to understand why that plow is Jewish. The second is also tasty, but it seems to me that way they prepared a paste in all the kitchens of the Soviet space. I don’t know, but I have this recipe for association with the movie "With a Light Ferry" with all the ensuing pictures. My opinion, perhaps having nothing to do with reality. I used to say that the Jewish most delicious paste option in the world, and every self-respecting paste lover should try it. But now, I take my words back and declare with full responsibility that my new recipe is just a bomb. The idea of paste, in fact, is taken from a roll recipe. The roll was not very tasty or it just didn’t work out normally for me, but the paste to it is simply divine. First, he is incredibly gentle. Secondly, it is incredibly fragrant. Thirdly, you don’t understand from the first piece that you eat, in essence, chicken liver. So unusual and unlike all those recipes that we knew before, and the fault of everything is just one ingredient, which, as it turned out, is not important. Taste is important!
Read the article