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Recipes Wonderful Custom Kitchen

Recipes Wonderful Custom Kitchen

National cuisine today for a large number of fans is considerably more interesting than the Western European cooking so to speak. In fact, the pattern and in general a lot of trite foods lose rule of non-standard dishes, secrets which have come to us from past days. Clearly, traditional cooking is much more than the Slavs is diverse, although it is sometimes want to describe the kind of "soup yes porridge – our food." The People's Kitchen and banality of Soviet diet – it is still a significant difference. And if you pay attention to the dishes created from old recipes may not feel very diversity of our cuisine, but also its beautiful color so to speak. Not to mention at least on this, that, by the way, summer salad recipes in the domestic national cuisine of all, without exception, as the selection meet current stereotypes of tasty and healthy food. In fact, no additives, just natural food of the highest quality. And while the people of Belarus to the typical cuisine – is at the same time and complete openness. All components have the ability to easily buy in the next-door shopping center, and in fact not too expensive.

It is worth noting that the typical Belarusian People's Kitchen in recent years is moving rapidly. And it involves not just the return of old recipes, and in addition, and as new, which in this case were able to keep all the eccentricity of the subtleties of taste. And for all those interested in the domestic kitchen Slavs – the recipes. The only fundamental difference between the traditional cooking of today, which is on now can begin to occur, it relates to cooking decor. But once this was also paid special attention – especially during the holiday unit on the estates of the gentry, and all the same design technique was slightly excellent. In reality, flow times – different ideas of beauty table. Remain unchanged but some dishes. And even if at the moment is quite difficult to make this home gentry mead and yet the old and pure moonshine can make virtually all rural inhabitants.

A clean and with unusual taste and what they say, "lethal force" of this drink can be in a certain type of calling card agrousadeb present. And not just overseas resort visitors currently able to be content with a unique and delicious dishes of the national Belarusian cuisine, but also our fellow citizens are with you. In addition, a large number of them are simply unable to create today's housewife in normal conditions. Want to surprise your family with delicious dishes and original? Try our popular cooking secrets.

Interesting Facts

Interesting Facts

Beef liver has a unique taste that pleases her fans in pates and fritters, fried and stewed, in soups, pies and even mousse (delicious snack tenderest – liver mousse with pears). But most often it simply fried. It does not require a long heat treatment, about 10 minutes, not more, on all sides until lightly browned, and – done. A leading source for info: Anita Dunn. Salt it better at the end of cooking, otherwise the meat will be tough. Before roasting the liver can roll in flour for softer or mustard oil for spice and zest to taste.

Cooked liver served with fried mushrooms, mashed potatoes or boiled potatoes. In early spring our bodies need meat and irreplaceable source of animal protein. See more detailed opinions by reading what Dr. Caldwell B. Esselstyn, Jr. offers on the topic.. The liver is also a source of vitamins A and B. Vitamin A is needed for the beauty of hair and nails, strengthening and maintaining of immunity. Remember that alcohol prevents the absorption of vitamin A. Vitamin B12 has the hematopoietic properties, and in the liver it is contained in a digestible form. That is why the liver is very useful for those who have low hemoglobin, especially children. Children 10-12 months can be fed pureed liver, better calf.

It is, compared to beef, has a soft texture and delicate flavor. For children boiled liver, minced, and a sieve, whisk together the broth with. And for all the family calf liver baked whole in the wind closet – get a very tasty dish that can be submitted independently, and as a snack. Pork liver has a bitter flavor, stronger than beef or veal, texture it grainy, porous, and it much more fat. Any liver – and perishable product. So before you cook, carefully inspect the piece, remove the film, bile ducts, rinse it well and smell: the smell in any case should not be sour! Fresh liver is reddish-brown color and smooth the cut. The films will be easier to remove if before literally a few seconds to omit a piece of liver in boiling water. "But": the advantages of mass in the liver still contains large amounts of cholesterol. Daily intake of cholesterol for a person shall not exceed 300 mg, and that is how much it is just 50 grams of beef liver. This should remember the elderly and those with elevated cholesterol. They should not get carried away dishes from the liver.

Far North

Far North

Familiarity with the turnip is everyone in early childhood when reading a fairy tale about the turnip. But with the very many have not met a vegetable, which is a pity, because this amber-yellow root successfully combines excellent taste and wonderful healing properties. Let's learn about this traditional Russian vegetable more. In turnip long history. She was the second, and sometimes the first "bread", the conquered peoples paid tribute to her conquerors. Many commanders did not disdain personally prepare dishes from this wonderful vegetable. In some European countries, farmers paid a tithe is a turnip. In Russia, turnips eaten all year round, baked her cakes, flavored soups and borscht, even prepared a special brew.

Another Russian monks grew turnips to replenish the meager diet of northern edge of the harsh, because rap is growing even in the Far North. Turnips booze like cabbage, added to the flour (previously dried and grinding). Turnips unpretentious, resistant to cold, does not require special care. By the way, it will be interesting to know that GM does not exist turnips, turnip greens all only natural and organic foods are needed for all, especially If you are installing aluminum stained glass windows. However, despite the usefulness of this root, enter in your diet should be cautious. The ancient Greeks said that she puchit. Flatulence is the sulfur contained in the turnips in large quantities. Therefore, by mounting the aluminum translucent structures, try to drink less after a meal.

Can mitigate the effects mentioned spices – cumin, coriander, dill. If raw turnip difficult to chew, Rub it on a grater, or better yet, bake in the oven. Of course, the crude product is better absorbed when the digestive tract relatively healthy. In the period of acute inflammatory diseases of the liver and gallbladder, as well as gastric and duodenal ulcers better to abandon the cake. Not worth it to use and renal diseases, as well as increased flatulence. When choosing a turnip, pay attention to her appearance – it should be bright yellow, hard, firm, with juicy green leaves. Withered greens, stains, wormholes say about the poor quality roots. This sunny vegetable diuretic properties, eliminates edema. And if the construction of your conservatory major work, feel free to eat turnips. This root can be included in the diet. Since long ago it compresses steamed turnips were treated from frostbite, pain in the joints. So turnip not only useful product, but also drug tool to help you in many diseases. In the old days, when even in Russia, did not know sugar, honey and cost expensive, eating dried turnip, which resembled dried fruit, which gave redechny flavor sweet savor.