Julia Ortega 
If desired, smashed cucumbers can be served with thinly sliced roast or baked beef or shrimp, or topped with toasted hazelnuts or cashews. The marinade sauce itself, made with rice vinegar, is a versatile dressing for almost any vegetable salad. It is so versatile that it can also be served on sushi, sashimi and rolls. … Read more
Balsamic vinegar is good when marinating young lamb or lamb meat. The dish gets a new chic flavor. 1 kg lamb, preferably gigo (shank) 200 g onions 70 g balsamic vinegar 100 g vegetable oil 30 g of adjika 10 g salt Cut the lamb into small pieces, the onion into thin half rings. Put … Read more
The caramel when mixed with the fish sauce and vinegar gives the plum a smoky flavour and aroma, and the juice that escapes during the cooking process becomes a gorgeous sauce. 500 g large blue plums 100 g clarified butter 50g cane sugar 20g fish sauce 50 ml red wine vinegar Cut the plums in … Read more
Pickled white onions for kebabs or sandwiches, for burgers or shawarma The vinegar dampens the pungent onion flavor and the icing sugar compensates for the excess acidity. The apple note will make the onion taste more noble. Also, the combination of the sour and sweet flavor helps to increase the appetite. Mix apple cider vinegar … Read more
This is not noodle soup or even just noodles in the usual sense. Rather, it is a cross between first and second course, more like a calamari stew. The calamari is stewed in a tomato sauce with spices and the addition of cognac and cream. Ingredients 1 kg of peeled calamari 400 ml of pureed … Read more
Ingredients 100g crab meat or crab sticks 2 grapefruit 1 avocado 2 cucumbers 200g mixed salad 75 ml kefir 3 tbsp. olive oil 0.25 tsp. sugar salt Step by step recipe Step 1 Peel one grapefruit, cut out the flesh from the slices with a sharp knife, leaving the membranes. Cut the avocado in half … Read more
A bright dish with the same taste is calamari in Greek style. If you do not like garlic, you can omit it – the taste of the dish will not suffer. Ingredients 4 medium sized peeled squid carcasses 100 grams of breadcrumbs 2 or 3 anchovy filets 200g cherry tomatoes 1 lemon 2 garlic cloves … Read more
Serve pâté on toasted slices of baguette, and sauce separately. Duck liver pâté with port and currant sauce 12-14 servings, cooking: 40 minutes + 12 hrs. What you need: 1.2 kg duck liver. 1 kg white onion 150g butter 100 ml of porto The juice and zest of 1 orange 2-3 sprigs of thyme salt, … Read more
In Eastern cuisines bulgur often competes with rice, and while cooks continue to make their choice, nutritionists have long ago determined: bulgur has no equal in useful properties. It harmonizes perfectly with vegetables – fried, stewed, fresh – and with mushrooms, meat, fish, and poultry dishes. Ingredients 200 g bulgur 1 small zucchini 200 g … Read more
Usually classic risotto – creamy, tender rice with a variety of “fillings” – is served in Italy as a separate Prima, the first course. But this – Milano-style risotto, with saffron, in beef broth and butter – is served on its own, and as a side dish to osso bucco, a veal knuckle. Ingredients 2 … Read more