Ingredients Carrots — 4 piece Eggs — 1 pc Ginger (fresh) — little Nutmeg ( grated) — 1 pinch Onion — 1 onion Olive oil salt Pepper Features Servings: 4 Serving temperature: Hot dish Processing Type: Fried... Read more »
Ingredients Lettuce (big leaves) — 8 Cod (smoked fillets) Milk — 100 ml Pears — 3 pieces Ginger (fresh) — little Sesame oil — a few drops Soy sauce — a few drops Features Number of Servings:... Read more »
Ingredients Beef (fillet) — 1.5 kg Olive oil pepper (black pepper) — 4-5 tablespoons For the sauce Sour cream — 200 g Cream the 33% fat — 50 ml Horseradish (root) (grated) — 1 tsp. Mustard (Dijon)... Read more »
Ingredients Cuttlefish — 750 g Figure (round) — 250 g Onions — 1 pc Bouillon Vegetable — 150 ml White wine — 150ml Garlic — 1 clove Parmesan — 30 g Olive oil — 3 tbsp .... Read more »
Ingredients Sea Devil (fillets 150 g) — 4-6 slices Mussels (in shells) — 500 g Thyme — a few sprigs bay leaf — 2 pcs White wine (dry) — 75 ml carrot (coarsely chopped slices) — 1... Read more »
Ingredients Mini cuttlefish — 150 g The cod (fillet) — 300 g The egg yolk — 1 pc Soy sauce — 0.5 tsp. Potato starch — 2 tbsp. Asparagus — 100 g Green Peas — 4 tbsp... Read more »
Ingredients Celery (roots and stems) Carrots Tomatoes onion Oil Refined vegetable Bouillon (meat) salt Pepper Features Preparation time: 50 minutes Serving temperature: Hot dish Type of treatment: Quenching Description Cut the slices of the roots and stalks... Read more »
Ingredients Chicken (fillet) Onions (young) Tomatoes (one meaty) Pineapple (canned) — 250 g Butter — 20 g Wheat flour — 1 tbsp. Features Serving temperature: Hot dish Processing Type: Fried Translated by site: wday.ru Read more »
Ingredients Cauliflower (low head) — 1 pc Butter — 20 g + a bit of lubrication for the Wheat flour — 2 tbsp . Milk — 1 stack. Cheese (solid, rub) — 100 g Salt — 1... Read more »
Ingredients The pumpkin (diced) — 600 g Olive oil — 1 tbsp. Cream a 20% fat content — 140 ml Eggs — 5 pcs Talezh cheese (cut into cubes) — 100 g Sage (fresh leaves) Features Number... Read more »