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Exotic dishes of national cuisines of the world

An important part of any journey is sure to become tasting different national dishes.

Many tourists and are hesitant to try unfamiliar and unappealing food, others want to experience a lot of new taste sensations.

After an unusual, exotic and strange (and sometimes scary) looking dishes are the calling card of various national cuisines

Vietnam

Snake wine

This wine is made of snake and rice wine, in the process of making a snake is placed in a bottle to pour wine. Southeast Asia

Meals with blood

The inhabitants of many countries in Southeast Asia believe the exquisite dishes prepared from offal of pigs or ducks, and served in its own blood. Often the blood is mixed in various proportions with fresh milk.Japan Continue reading

Appetizer of eggplant with tomatoes

Cooking time: 35 min Servings: 4

In the summer we try to cook as many dishes with vegetables and today’s recipe is no exception. Eggplant with tomatoes – a great, and easy cooking, quick and easy dish, very tasty and fragrant, which can serve as appetizer and as side dish. First vegetables we will quickly fry and then stew them together, special aroma to the dish will give green Basil.

The thus prepared appetizer of eggplant with tomatoes is very typical of Neapolitan cuisine. The use of such a trimming and as a separate dish, and you can dress pasta. and if you put it between two slices of bread and add a slice of cheese, you get a lovely sandwich for a light “snack”.

Today it so happened that in my kitchen were a lot of vegetables and some of them I decided to cook a snack and the rest I needed for the preparation of the famous “eggplant-Parma” .

The amount of ingredients is rather small, requires little time, and it turns out very tasty – try it! Continue reading

FRENCH EXOTIC SEAFOOD

For 6 people: 12 shells “Saint-Jacques”, 24 large mussels, 1 celery root, 1 bunch parsley, 24 large shrimp, 3 slices pineapple, 2 pod sweet pepper, 4 tablespoons vegetable oil, 1 Kurt l-broth (see “curt Brees. “), 1 tablespoon chopped rosemary, thyme, Basil and dill, salt, black pepper;

for the tartare sauce — 1 egg, 150 g of vegetable oil, 1 coffee spoon of mustard, 1 clove of onion, 4 gherkins, 1 coffee spoon of vinegar, 2 coffee spoon of capers, 2 coffee spoons of chopped herbs (chives, chervil, tarragon), salt, black pepper.

Boil hard-boiled egg for the sauce and chill under running cold water.

Meanwhile, scrape and wash the mussels; wash the shells; wash and dry celery and parsley; celery cut into small pieces; rinse and dry shrimp.

Kurt-the broth bring to a boil, put the shrimp, boil 10 minutes on low heat, drain.

Shells to put in the same curt-broth, boil 8 min. drain.

Leave 3-4 tablespoons Kurt-broth, put in celery and parsley, bring to a boil, politipedia, boil over high heat, remove from heat, drain. Continue reading

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