Cold snacks – great for buffet table and picnic. It is believed that the first cooking was started by the French. They used a baguette with various fillings. Cold starters are served first and are a good addition to any drink.
As cold snacks do not need to reheat or serve immediately after cooking, you can prepare in advance.
Almost all cuisines of the world have “national” appetizer recipe. So, the Australians – it Liptov cheese, Spanish tapas, Italian carpaccio, Mexican – nachos. In Russia for preparing cold appetizers using vegetables, fruits, mushrooms, meat, fish, eggs – almost everything we’ve got in the fridge every housewife.
The most common snacks among Russian – sauerkraut, pickles, pies with various fillings, sandwiches of black bread with butter and caviar. Continue reading
When choosing meals should abandon perishable products . even if you have a thermos. Many people like to take along on a picnic ordinary sandwiches. It’s simple and satisfying. Each of us loves the sausage, cheese or meatballs with black bread. But to surprise guests and family should execute a new recipe.
For example, you can make a sandwich with mozzarella , tomatoes, cucumbers and lettuce. This will not bring extra calories. Hit people a sandwich with a pear, ham and brie cheese on a light grain bun.
Bank of canned tuna
Hard-boiled eggs – 2 PCs
Bulgarian pepper -1 piece
Garlic — 2 cloves
Lettuce Continue reading
In the world there are not just expensive, but very expensive products. Sometimes it is difficult to understand why a kilogram of ordinary, at first glance, the potato is worth 20 thousand rubles, and a tea bag and even more – tens of thousands of dollars. But, it turns out, there is an explanation.
The most expensive spice in the world – saffron. This saffron – not that other, as the stamens of plants of the family krokusowa (Crocus sativus). There is also a false saffron, which is also called Imereti. It is made from the stamens of flowers of marigold. The price of a kilogram of saffron could cost up to $6 thousand This fabulous price of saffron is due to the complexity of its cultivation and harvesting technologies. To produce 1 kg of dry saffron you need to sort through approximately 2000 flowers. From 1 ha of plantation in the first year can be collected only 6 kg of saffron; in the second year, up to 20 kg. the Workpiece is carried out in the period of flowering in Sunny weather. Bright orange stigmas are cut manually on the first day of blossoming and dried. Continue reading