Champagne salad recipe
Aug21

Champagne salad recipe

The lightness of fruit matches the light flavors in champagne. Choose from apples, blackberries, cherries, citrus fruits, cranberries, melon or raspberries and serve them fresh as finger-foods. Or, fill phyllo pastry shells with fruit, a dab of mascarpone cheese or sour cream and brown sugar. To balance champagne’s acidity with contrasting salty flavor, wrap pears with a thin slice of ham or prosciutto or top apples with Swiss...

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Salmon Roll With Cream Cheese
Dec10

Salmon Roll With Cream Cheese

Smoked Salmon Recommended By The American Heart Association By now, everyone has heard that smoked salmon is a delicious addition to any meal But did you know all of the benefits of this fantastic fish? Whether smoked salmon has been hot or cold smoked or even cured, the healthy nutrients inside are priceless to the human body. Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it...

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Homemade Salmon Tacos
Sep28

Homemade Salmon Tacos

Ingredients: Flour Egg Salmon Cucumber Sour cream Cheese Garlic Dill Pepper Olive oil Salt The dough: Flour 8 0z Egg 1 Salt to tasty Water 1-2 tablespoon Salt the flour and mix.  Add an egg and knead the dough. Roll up the dough into a ball and leave in a fridge for 30 minutes. Then divide the dough in two parts. Roll the dough to make thin tortilla. Put the tortilla on the oven safe net.  Rub olive oil and a little pepper on...

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Salad With Lemon Juice
Aug27

Salad With Lemon Juice

During the 1600s many people in England developed a dislike of fresh, uncooked vegetables. They thought that if the vegetables were not cooked they were no better than food for animals. The cucumber gained the nickname of “cowcumber” and even when fresh vegetables regained popularity the cucumber remained unpopular for some time because of the unfortunate nickname. While cucumbers have been cultivated for thousands of years, they were...

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Russian Rassolnik Soup Recipe
Aug17

Russian Rassolnik Soup Recipe

To ensure that rassolnik had a gentle, moderately acidic and moderately salty taste, you need a certain set of ingredients: the right balance of the acidic components (cucumbers and brine) and neutral (cereals and root vegetables). Brine was diluted, boiled separately and then introduced into the broth in small portions while tasting. Besides cereals, potatoes, carrots and turnips, in rassolnik you also put spices.Source:...

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