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Grilled sardines with natural potatoes and garlic sauce

Grilled sardines with natural potatoes and garlic sauce

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First clean the sardines of scales, then inside, and wash them well with cold water. You can cut off their heads, but it's best to leave them to turn them over when you're frying them. Cut the sardines with a knife on each side, sprinkle with salt and oregano and set aside for 30 minutes

Peel the potatoes, wash them, cut them into cubes and boil them in a pot of water and salt.

After 30 minutes, prepare a grill pan, let it heat well on the fire and then start frying the sardines.

When they are ready, serve the sardines with the natural potatoes with olive oil, lemon juice and rosemary and of course with the garlic sauce, which I made as follows: I cleaned the garlic, put it on the grater, then the I rubbed with salt and olive oil, I added the yogurt and at the end I added rosemary and oregano.

I wish you good luck !!!

New mashed potatoes in a cauldron

Because it's their season, I thought I'd make a side dish of new potatoes for the weekend steak.

1 kg of new and smaller potatoes
50 g butter
50 ml of sunflower oil
50 ml ap & # 259
m & # 259rar
like fresh sheep

I washed the potatoes (peeled them), then prepared a cauldron and set it on fire. When it was hot, I put the butter and oil, then I covered the potatoes with a lid.
I gradually added water and when these were done, I took them out into a bowl. I have put salt and pepper to taste, the mound fresh and the pieces fresh and fresh.
How simple & tasty!
S-ave & # 539i poft & # 259!

Is the grill good for health? What scientists say

Science has shown, over time, that a good way to reduce the amount of these carcinogens is to marinate meat.

A 2010 study found that adding rosemary to meat before putting it on the grill reduces the risk of producing a large number of chemicals by 90%. In the study, the researchers put the beneficial effects of rosemary based on its high content of antioxidants. Similar studies have found that garlic, onions, cherries and honey also block the formation of chemicals.

Polycyclic aromatic hydrocarbons and heterocyclic amines are not only formed when you grill meat. They also occur when frying meat or when cooking it at very high temperatures. Once the cooking temperature reaches 300 degrees, the chances of polycyclic aromatic hydrocarbons are higher.

This means that methods such as cooking, baking and slow cooking are much less risky than grilling or frying meat.

However, you must remember that these chemicals are just one side of the much more complicated issue of how we eat and its impact on health. Thus, slow-cooked ham, with all the fat it contains and the salt you add, could be more harmful to health than a piece of grilled chicken..

Romanian, Turkish, Greek meatballs, wherever you meet them!

It is not known who invented the meatballs. We find them almost everywhere in this world, in Italy, Israel, Lebanon, Jordan, Malaysia, Thailand, China, Turkey, Greece, even in America and the United Kingdom. They are called differently and seasoned according to local specifics. Some marinate them in tomato sauce, others fry them in hot oil or lard, but they are still meatballs.

Romanian meatballs contain bread soaked in water, sometimes rice, sometimes grated potatoes, minced meat, eggs, spices, etc. Meatballs can be prepared from chicken, turkey, lamb, lean or fat pork mixed with beef and, for fasting or diet periods are made from fish or vegetables.

The small meatballs are called meatballs, and the big ones, like long cakes, are called parjoale.

Meatballs with meat can be served both hot and cold, simple or with a garnish of mashed potatoes or rice pilaf, garnish with vegetables, salad, tomato sauces, peppers, sorrel. Delicious meatballs can be prepared without a drop of meat, using instead "meat" of tasty vegetables (pumpkin, lentils, tomatoes, potatoes, etc.).

The way you cook can vary. The best are the ones made in oil, the more dietetic ones are made in the oven or on the oil-free ceramic pan.

We find them almost everywhere in this world, they are called differently and they are seasoned according to the local specifics. Some marinate them in tomato sauce, others fry them in hot oil or lard, but they are still meatballs.

Kafta, kofta it is a Lebanese mutton meat, or a mixture of beef and mutton that is grilled on skewer sticks. Kafta or kofta is the name of Arabic dishes made of minced or finely chopped meat, mixed with spices and onions, grilled and, less often, in a pan or oven. Kafta is one of the most beloved Lebanese dishes.

Kofte kebab are Turkish meatballs made of lamb, mixed with rice, breadcrumbs or bread crumbs, prepared by grilling.

Greek meatballs or Soutzoukakia Smyrneika they are large in shape, seasoned with cumin, cinnamon and garlic and served in tomato sauce. They can be prepared in an oil bath, on the grill or on the grill and served with various garnishes. They are very fragrant and delicious.

pljeskavica is a chubby meatball, popular in Serbia, Bosnia, Montenegro and Macedonia and found in most Balkan cuisines but also in fast food restaurants in Germany, Austria and Sweden. It is prepared from minced beef, pork, lamb or mixture and in the composition recipe there is no lack of onions. It can be served as a hamburger, in a bun or hot on a bed of onions, with ajvar (pepper paste with eggplant) or kajmak (boiled milk buffalo, buffalo or cow).

Culinary-waiter-household recommendations

Some preparations may occur in different services, as follows:

& # 8211 Pâtés and triangles can be served as snacks or as entrees

& # 8211 Some egg dishes are served as snacks, although they are part of entrees

& # 8211 certain fish dishes and some entrees can be served at the first service, without, however, being actual snacks

& # 8211 ham can be served both as a snack, as an entree and as a basic preparation, when assiette anglaise is offered

& # 8211 certain basic preparations can be served as entrees, especially in smaller portions, without, however, losing the quality of basic preparation

& # 8211 Watermelon and grapefruit can be served as a snack and as a dessert

& # 8211 In some cases, cheeses can be served as snacks or entrees, but are usually offered after the main course

Regardless of the nature of the meal - lunch or dinner - the scale allocated to it, the menu must include the basic dish and dessert.

A single range of cheese is never offered (the consumer must be able to choose).

If ice cream has been offered at a regular meal, lunch or dinner, fruit is no longer served.

It is not recommended to include a fish dish, if caviar, batog, sardines, onion herring, gujon, etc. were offered for snacking.

To write a menu correctly, avoid:

& # 8211 two dishes with similar basic raw material (meatball and sarmale soup, white bean soup and white bean ram, green lettuce soup and the same salad in combination with steak, etc.)

& # 8211 two dishes with the same preparation (fried carp and breaded schnitzel, grilled cod and grilled beef, swiss soufflé and vanilla soufflé, bonne-femme salami and macaroni au gratin)

& # 8211 two dishes of the same meat (Transylvanian pork soup and pork leg on the tray, chicken soup with tomatoes and chicken with peas, lamb borscht and lamb with spinach, etc.)

& # 8211 two game dishes (deer terrine and grilled wild boar chop)

& # 8211 two dishes with the same garnish (brine salami with natural potatoes and pork chop on the tray with french fries)

& # 8211 two dishes with the same sauce (fish carp and marinated meatballs)

& # 8211 two desserts containing fruit (strudel with apples and apples, tart with cherries and cherries, tart with strawberries and strawberries with cream, etc.) in fact, a single dessert is enough for a regular meal.

Culinary dishes are specific to each people, being influenced by climate, soil production, religion, lifestyle, traditions and customs. The culinary preferences of peoples are very diverse, even within the same country, there are differences from one region to another, especially if they are located at great distances.

It is very important for international tourism to know the preferences of some peoples with old culinary traditions such as the French, English, Germans, Italians, Hungarians, Russians, etc.

American and English tourists.

Prefers quality services and dishes. The English really appreciate lamb, battalion, ram, and the Americans, beef, first of all, then pork and poultry. Toast or butter toast are a must for any meal, as are industrial sauces and spices.

Breakfast, by definition, is rich and varied: coffee with milk, chocolate with cream, tea with milk, toast, butter, jam or honey, egg dishes (eggs with ham or ribs, eggs in a glass, omelettes ), cold steaks of veal, poultry or pork. Specifically for this meal are corn-flakes or porridge. Also offered are fresh vegetables and fruits, fruit and vegetable juices, mineral waters.

Breakfast consisting of 4 - 5 services, starts with a cold or hot snack (melon, grapefruit, shrimp cocktail, raw salad), continues with a fish dish or an entree (large fish is preferred - cod, catfish, sturgeon , blind - grilled or fried as entrees: from pasta, vegetables, vegetable soufflés, etc.). The basic preparation can be: veal and beef on a tray or grilled with vegetables, with assorted salads, mutton with white beans or vegetables, turnips, escalopes, etc. The dessert can be chosen from puddings, soufflés or ice cream. It ends with cheese and fruit.

Dinner is generally a lighter meal starting with a soup - cream or consommé, then assorted cold steaks (veal, chicken, pork) or mixed - grill, or grilled specialties of veal, beef, lamb or pork, with vegetables and salads .

Dessert at dinner is also easier - a dessert of fruit, fruit or ice cream. Favorite appetizers are: gin, vodka, whiskey, dry cocktails. She prefers high quality white and red wines, and ends her breakfast with filter coffee, accompanied by digestives.

The cuisine of Arab countries is characterized by the use of mutton, poultry, cereals, vegetables and dried fruits. Arabs do not eat pork.

The specific dishes are: mechoui, couscous, tajine, kefta, chebab.

For breakfast, prefer tea (mint, marjoram, basil, jasmine), coffee, toast, crispy buns, butter, jam, egg dishes, not too salty cheeses. You can also offer fresh vegetables and fruits, fruit juices (orange, pineapple).

Breakfast is served with a snack of vegetables, fish or eggs. You can also offer a cream or lentil soup. The basic preparation is made of mutton or chicken: ram or lamb on the grill, grilled mutton chop, chebab, ram skewers, chicken pilaf, poultry broth, chicken with cream, ram stew, sirloin steak Cow. The favorite garnish is rice, but also eat green beans, cabbage, peppers.

Puff pastry appears very often in pastries: baklava, walnut cakes, almonds, hazelnut ice cream, fresh fruit.

Dinner is a lighter meal, consisting of a snack or a dish of fish and steak of ram, lamb or baked chicken, with rice garnish. For dessert, the same assortments are offered as for breakfast.

Those who have adapted to European habits drink arak, beer, vermouths, bitters, vodka, gin, etc.

Bulgarian cuisine is very similar to that of neighboring countries. Bulgarians eat any kind of meat, but prefer sheep meat.

Breakfast is hearty, consisting of sweet milk, coffee with milk, less tea and often yogurt and sour milk. It offers cheeses, egg dishes, sausages, butter, jam or honey and, of course, pastries, buns or croissants.

Breakfast is served with soup, borscht or beef, pork, chicken or sheep soup. Yogurt is used for sour. You can also offer a fish dish, then enjoy eating moussaka, stew, pots, sarmale, chebab, beef or poultry, baked or grilled steaks.

Salads include bell peppers, tomatoes, green cucumbers, radishes, onions to which are added hot peppers and grated cheese. He also eats pickles: sour cucumbers, peppers in vinegar, white cabbage core with paprika, etc. For dessert, they prefer culinary sweets: pies, baclavale, rice pudding, ice cream or fruit.

Dinner begins with a cold or hot snack, continues with a steak, turnips, escalopes, organ stews, accompanied by vegetables and salads and ends with a dessert that is chosen from the same assortments as breakfast.

As drinks, they prefer brandy, whiskey, vodka, but also white and red wines, dry and semi-dry.

They are big consumers of vegetables in any form and fresh fruits.

Breakfast includes specific non-alcoholic hot drinks, butter, jam, jam, horseradish with horseradish or mustard, egg dishes, ham, toast, simple cake. It also prefers fruit and vegetable juices, mineral water.

Breakfast begins with poultry salad with apples, sausages, sausages and other snacks. Cumin soup, cabbage soup, goulash soup, sweetened tomato soup, vegetable cream, cauliflower cream, etc. can also be offered.

The basic dish is chosen from beef or pork steaks, pork schnitzel à la Bratislava, chicken goulash with cream, pork, beef and poultry dishes with vegetables, poultry and white sauce dishes, fresh sausages or smoke sweet cabbage.

For dessert, he gladly accepts puddings, strudels, pancakes, papanas, fruit salad and fresh fruit.

Dinner can start with a snack or a fish dish, followed by a basic dish: grilled or baked steaks, with vegetables or pasta and assorted salads, then as a dessert: fruits, compotes, ice cream.

Among the drinks, he prefers beer, but also dry and semi-dry wines, of course appetizers - vodka, brandy, whiskey. Filter coffee is preferred especially for breakfast, accompanied by digestive drinks.

Prefers beef, mutton and poultry. Do not eat pork. The often used thermal process is frying, and for certain sweets the sweet-salty mixture is used.

Breakfast is usually a continental breakfast with added egg dishes, cheeses, fresh vegetables and fruits, fruit and vegetable juices.

Breakfast begins with a snack of eggs or vegetables or a cream soup. Continue with fish, and the basic preparation offers beef and mutton steaks with garnishes, spicy beef and poultry meatballs with vegetable purees. He also eats variously prepared turkey and duck dishes. For dessert you can offer: baclava, sarailie, puff pastry, pie, ice cream and lots of fruit.

Dinner is a lighter meal that offers snacks or fish dishes and then steaks of beef or lamb, or ram, with assorted side dishes and salads. The dessert is chosen from the same varieties as for breakfast.

As drinks, he prefers semi-dry and sweet wines and soft drinks.

He prefers full meals, prompt service, quality food and fine drinks.

Breakfast consists of a hot non-alcoholic beverage (coffee with milk, cocoa, milk chocolate, etc.), butter, honey, jam, jam, egg dishes, cold steaks, croissants, toast. It also requires various fruit or vegetable juices, mineral waters.

Breakfast begins with an assorted cold or hot snack, continues with a fish dish or an entree. The basic preparation can be lamb or mutton, beef, game, pork or poultry (in this order being preferred). Turnstiles, medallions, blankets, grills, grills, skewers, trays are the most requested dishes and ways of preparation. Salads are indispensable, offered in association with the dish or as a separate service. It also requires a lot of vegetables and sauces.

From the multitude of cheeses that exist, they choose 1-2 assortments, accompanied by toast and butter. Dessert can be a dessert or confectionery - pastry, fruit or ice cream.

Dinner is easier: a soup - cream or consommé at first serve, then a fish dish or a steak, usually on a platter, with vegetables and salads. It ends with a confectionery dessert, fruit or ice cream. As drinks, they prefer appetizers based on vermouths, bitters, then digestives, brandy and brandy liqueurs, they also consume champagne with pleasure.

Appreciate quality dishes.

Breakfast is rich and varied: coffee with milk, milk chocolate, butter, jam, jam. Egg dishes are indispensable, pressed ham, sausages, horseradish sausages, fresh vegetables. Also offered are toast, croissants, cake, cake.

Breakfast begins with an assorted snack, cold or hot: canapés, melon with smoked ham, raw salad, poultry liver with mushrooms, sausages sautéed in butter, foil, ham croquettes, mushrooms. Prefer soups - cream and consommés, less soups and sour borscht. Among the fish dishes, those from large fish are recommended: brine, grilled, cod fillets, catfish. He doesn't appreciate caviar.

For the main dishes we recommend: beef and poultry with boiled vegetables and horseradish, with cream, beef steaks, veal, grilled or on a tray, with garnishes and salads also, steak with an egg on top, hamburger steak (minced, fried, round beef), breadcrumbs, etc. for dessert: puff pastry, soufflés, puddings, strudels, ice cream, fruit, etc.

Dinner has as its first service a hot or cold snack, reduced in quantity or a soup - cream. Grilled fish dishes, cold fish with mayonnaise, assorted cold or baked steaks with vegetables and salads can be offered. The meal ends with a confectionery dessert, ice cream or fruit.

Cocktails, snacks, bitters, vermouths are favorite appetizers. Beer is the most requested drink at all meals and throughout the day. However, it also prefers dry and semi-dry white wines.

Recognized worldwide as large consumers of pasta, they also have among their preferences fish and shellfish dishes, chicken, etc. Use butter and margarine mixed with butter for hot dishes and olive oil for cold ones. The specific dishes are: pizza, ravioli, cannelloni, gnocchi, spaghetti, risotto, osso & # 8211 buco milanez, minestrone.

Breakfast: milk with cocoa or coffee with milk, with or without cream, milk chocolate, butter, jam or honey, bakery products, toast or toast, egg and vegetable dishes (tomatoes, bell peppers). He also prefers fruit and vegetable juices.

Between 10 am and 12 noon, eat certain small snacks - sandwiches with anchovy fillets, sardines, crayfish tails, mushroom pies, poultry liver - which accompany the traditional aperitif of vermouths or cold vermouth cocktails.

Breakfast begins with a cold or hot snack, based on eggs, puff pastry, sausages. Specifically offered watermelon with Parma ham. Enjoy with pleasure soups or sweet soups (chicken with tomatoes and cream), consommés. Pasta, in general, very popular, is not missing from any meal, either as a separate dish or as a side dish to basic dishes. If no soup is offered, he appreciates fish dishes.

As a basic preparation, it gladly accepts sausages made from veal or liver and kidneys with rice garnish, roast beef on the tray, turnips, escalopes with mushrooms and cream. Assorted garnishes consist of potatoes, rice and pasta. Dessert: soufflés, puff pastry, fresh fruit, ice cream.

Dinner can start with a snack or a soup - cream, or consommé. You can offer fish dishes (meunière, au gratin) or pasta. The basic preparation is chosen from grilled beef steaks, grilled chicken, lamb steaks, pork chop or Milanese lamb, with assorted vegetables and salads.

The dessert is chosen from the same varieties as for breakfast. Vermouth or bitter is your favorite appetizer, as well as dry vermouth cocktails. Prefers white and red, semi-dry and sweet wines.

Tourists from the former Yugoslavia.

Although it has suffered from the influences of the neighboring peoples, the cuisine of the former Yugoslavia retains the peculiarities of each region. Sheep is preferred, but beef, pork and poultry are also eaten.

Breakfast is usually made up of tea, coffee with milk, butter, jam, honey, egg dishes, cheeses, sausages, bread.

Breakfast begins with a cold snack containing cheese or cheese and continues with a soup or fish dish. He eats Serbian pots, ram skewers, grilled steaks with vegetables and assorted salads. For dessert, he prefers puddings, baclavale, sarailii, ice cream and fruit.

Dinner is generally a lighter meal, consisting of a snack or a fish dish, then steak with assorted vegetables and salads and a dessert, which is chosen from the same components as for breakfast.

The national drink of the Serbo-Croats is slibovita, but they also prefer brandy, vodka, beer, dry and semi-dry white and red wines. I usually drink Turkish coffee or a filter at lunch.

Hungarian cuisine enjoys a great reputation in the world for the richness and refinement of the dishes, for the taste and variety of spices used.

In modern cuisine, lard and ribs, onions and cream dominate. The basic spice is paprika, found in four typical Hungarian basic dishes: goulash, pörkölt, stew and paprika.

Breakfast consists of the elements that are found in most peoples in this area.

Breakfast begins with broth soup, cumin soup, or bird or cow soup, with the respective broths. Continue with a freshwater fish dish or an entree, then as basic dishes: goulash, chicken paprika with dumplings, stuffed cabbage, dishes cooked with pork and beef, baked or grilled steaks, turnips, etc. . For dessert, they prefer: strudel, puddings, twigs, papanas, pies and especially fruits.

Dinner can consist of a snack or an entree, a basic preparation - baked or grilled pork, beef, lamb or ram steak, accompanied by assorted vegetables and salads and a dessert that can be chosen from soufflés, ice cream, pudding from pancake sheets with cottage cheese, etc.

Appetizers with high alcoholic strength are preferred: vodka, whipped cream, brandy, fruit spirits. Consume with pleasure, in the dishes with which it is associated, white and red wines.

Nordic tourists (Swedes, Norwegians, Finns, Danes).

He prefers the preparation of dishes with butter and cream, with variety and richness of menus based on fish meat, vegetables and dairy products, strong alcoholic beverages.

Breakfast is rich and varied, with hot non-alcoholic drinks, butter, jam, egg dishes in any form, cold steaks of veal and pork, ham, toast, fruit juices.

Breakfast can be started with fish-based snacks, sandwiches made with veal steak and poultry breast, eggs with mayonnaise and tartar sauce. Continue with a soup - cream or consommé, but do not prefer sour soups. Being large consumers of fish, hot or cold dishes from cod, sturgeon, catfish, etc. are recommended. The basic preparation can be beef, lamb, battalion: veal escalope with cream, veal schnitzel, breaded veal cutlet, with garnishes and salads. He also enjoys stewed cooked dishes. For dessert, he prefers puddings, soufflés, strudels, pies, fruits.

Dinner is generally lighter, starting with a cold or hot snack of large fish, and the basic dish can offer assiette - anglaise or baked steak with vegetables and salads. Dessert is also light, generally fruit-based.

Toast should be provided with toast and butter. They are recognized as great lovers of strong alcoholic beverages (whiskey, gin, vodka) that they consume as an aperitif, but also during meals. I enjoy drinking wine and beer.

Dutch cuisine is similar to Belgian and German, an important place being occupied by meat and fish dishes and famous cheeses (Edam, Guda).

Fish dishes are particularly tasty, with spices, butter and cream, as well as various sauces.

Breakfast is rich and varied: lemon tea, coffee with milk, butter, jam, jam, cream, toast, egg dishes, ham, fruit and vegetable juices, fruit.

Breakfast has as a first service a snack, which can include sandwiches with fish, ham, cold veal steak, crayfish tails.

The Dutch are big lovers of crayfish, lobsters, lobsters and fresh fish dishes (cod, sturgeon, trout, mackerel), prepared in all known ways.

Do not eat sour soups, preferring sweetened salads and vegetables, boiled and au gratin. As a basic dish, eat veal escalope with mushrooms and vegetables, chicken with sour cream, turnips, breadcrumbs and assorted salads. Souls, puddings, pancakes, fresh fruits are the favorite desserts.

Dinner can start with a soup, a cream, or consommé and continue with a cold steak of veal or poultry, steak on the tray with garnishes and assorted salads. Prefer sweet & # 8211 sour sauces, some compotes or fruit purees in combination with steaks. For dessert, in addition to those for breakfast, we also offer fruit salad, ice cream specialties, cakes, etc.

The favorite drinks of the Dutch are: juniper (juniper brandy), whiskey, gin, dry and semi-dry white and red wines, beer, and as a liqueur, lawyer and curaao.

Polish cuisine is very similar to Russian, but with influences from other peoples (Italian, Austrian, German cuisine).

The favorite meat is pork, and as vegetables, cabbage. Polish pastry is tasty, plentiful and varied.

Breakfast is usually full (continental), to which are added cold meat, sausages, egg dishes, cheeses. Prefer tea to which cream or milk is added, butter is indispensable: jam, jam or honey (Poland is a major producer of honey). There is no lack of pastries, toast, cake, croissants.

Breakfast begins with a snack or soup. Barszcz (neighbor of Russian borscht) is a clear beetroot soup, which becomes on holiday Barszcz wigilijny (New Year's soup) with beetroot and mushroom juice. Butcher's meat is braised or prepared as a stew. Stuffed dishes are appreciated. The dishes are accompanied by vegetables (cabbage, potatoes, peas) and various salads. Cooking desserts, ice cream or fruit are offered.

Dinner starts with a snack, and as a basic preparation steaks on a tray or grilled, with assorted vegetables and salads. Desserts for cooking or confectionery, or fruit are offered.

Favorite drinks are strong appetizers (vodka, brandy, whiskey) as well as dry and semi-dry white wines, beer.

Prefers quick serving without too many breaks. It consumes more bread than other peoples and prefers it in a varied assortment (white, intermediate, black).

Breakfast is consistent, with, in addition to the whole, egg dishes (omelet, mesh), fried fish, pork, herring, smoked mackerel, sausages, roasts, schnitzels, fresh vegetable salads, pasta, dairy products ( yogurt, cream, kefir, sana, sour milk, of course, Russian tea.

Breakfast is also hearty, with 4-5 services. Start with a snack or soup. Assorted cold or hot snacks, they prefer them with smoked fish, caviar, salads, fresh vegetables, croquettes, pan-fried sausages, puff pastry, etc. Soup or borscht with or without meat is consistent, with lots of vegetables and cream. They are big consumers of fish - zacusca, carp pots, grilled catfish, brine, etc., if they were not offered for a snack.

The basic preparation can be with minced meat (peppers, tomatoes, stuffed zucchini) or steaks of beef, pork, sheep or lamb with assorted vegetables and salads, organ stews, simple or assorted steaks, etc. Kitchen sweets can be chosen from: puddings, papanas, dumplings, iofcale. Enjoy eating assorted fruits and various varieties of ice cream.

Dinner is smaller in quantity. It can start with a cold or hot snack. The basic preparation can be a grilled poultry or pork steak or, exceptionally, large fish. Assorted side dishes and salads are provided. Fresh fruits and desserts from the kitchen - confectionery, or tea end this meal.

As drinks, he prefers strong appetizers (vodka, shrimp, brandy), dry wines, sparkling wine and beer.

Spanish cuisine is distinguished by its variety of specialties, but also has a number of regional features: pork and rice in the south, beef and potatoes in the north, mutton and chickpeas in the center, fish and seafood on the ocean coast, and the sea. Spanish cuisine also took from the Moors the art of making rice, discovered the art of using peppers, and introduced all tomato-based combinations to Europe.

Specific dishes of Spanish cuisine are: gaspacho, olla podrida, paella, tapas, etc. It prefers any kind of meat and fish, marine and oceanic, and the soups are prepared with different meats and vegetables, being served hot or cold.

Olive oil is used a lot, and saffron and pepper are preferred among the spices. Breakfast contains as a non-alcoholic hot beverage coffee with milk, cocoa with milk, milk chocolate, then butter, jam, jam, egg dishes, sausages, toast (preferably white), fruit and vegetable juices, fresh fruit.

Breakfast begins with a spicy snack or a hearty soup, continues with a fish dish (cod, salami, trout, catfish) and then steak on a tray or grill. Prefers degreased preparations and to which wine is added. Vegetables - garnishes and assorted salads are recommended for steaks. Favorite desserts are those based on puff pastry, puddings, tarts, pancakes and fruit.

Dinner is generally a lighter meal starting with a soup - cream or a consommé, followed by a steak that can be even from game (partridge, wild boar), with side dishes and salads. For dessert, in addition to those stated for breakfast, we offer pastries with sugar and almonds, rolled cakes with jam, biscuits with cinnamon and pineapple.

Favorite drinks are low-alcohol appetizers (vermouths, bitters), as well as wines. He enjoys drinking beer and cider.

Turkish cuisine has left its mark on many countries in the area (North Africa, the Middle East, the Balkan countries, even France, etc.). The mezeș, chebabul, musacaua, baclavaua, cataiful, shit, etc. are due to the Turks.

The dishes specific to Turkish cuisine are: musaca, chiche chebab, döner chebab, imam baildî, yalanci domas.

Breakfast includes coffee with milk, cocoa, butter, jam, honey, egg dishes, cheese, yogurt, toast, fruit, fruit juices.

Breakfast can start with a snack or a soup - soup, then a fish dish is served. For the basic preparation, the favorite meat is mutton, then beef and poultry, and as vegetables - eggplant.

Enjoy eating moussaka from any vegetable, pilaf with one of your favorite meats, sauerkraut in vine leaves, chebab, ram skewers, stuffed pumpkin, beef with lamb, battle cutlet with white beans, etc., and for dessert: baclava, sarailie , cataif, pie, ice cream, melon and green, fruit, etc.

Dinner has as a first service a snack (green cucumbers with yogurt, shells stuffed with rice, chopped onions, pine nuts, raisins and spices), then a roast lamb, battalion or ram with garnishes and salads, and for dessert: pies, puddings, ice cream, fruit.

The national drink is coffee, but raki, wines are also drunk.

189. Serving rules. In order to achieve quality services, it is necessary for all workers to comply with the following:


Chicken soup with dumplings 5 ​​lei / Meat soup 5 lei
Belly soup, hot peppers 8 lei
Bean stew with fresh pork sausage, roasted pepper salad 12
Marinated meatballs with mashed potatoes, cabbage salad 12 lei
Fish brine (mackerel) with polenta 12 lei
Sea bream with… Ещё grilled vegetables 20 lei

Bread cheese, natural potatoes, lemon 15 lei
Chicken schnitzel, peasant potatoes, cabbage salad 15 lei
Grilled chicken breast, peasant potatoes, cabbage salad 15 lei
Grilled boneless chicken leg, peasant potatoes, cabbage salad 15 lei
Crispy chicken wings, potatoes (garlic sauce or mayonnaise) 15 lei
Grilled pork neck, peasant potatoes, cabbage salad 15 lei
Pitti up (neck, potatoes, egg, cheese, cucumbers) 15 lei
Small grilled (3 pcs.) Peasant potatoes, mustard 15 lei
Whole mackerel with grilled vegetables 15 lei
Grilled whole mackerel with mujdei and polenta 15 lei


Calcan with yogurt sauce and lemon juice

Cut the lemon in half and caramelize in two tablespoons of olive oil.

After this operation, the lemon is squeezed and the juice is poured over the yogurt.

Season with salt and a mixture of red, black, white and green pepper.

Add the mustard and 2 tablespoons of olive oil, then mix well. Decorate with basil leaves.

The fish is cleaned, washed with cold water, then sprinkled with salt and left to stand for 20 minutes. Dry with paper towels, then roll in flour and fry in olive oil.

Fry at first over high heat, then over low heat to make a crust.

Serve with a garnish of natural potatoes and yogurt sauce with lemon juice.


Can you make a good cheese-free sandwich? I think you can, but it would be a shame.

Now, seriously, what else but cheese binds all the components of a sandwich together better? Some types of cheese make this better cold (see cream cheese, cow's cheese, goat's milk spreadable cheese), others, such as matured ones, do this better once they have begun to melt under the action of heat. To tell you the truth, the latter are my favorites, without diminishing the joy of eating the others.

I like sandwiches heated in the oven or in the press, I like those fried in a pan, in butter, especially if their filling is tasty. For the taste of the sandwiches in this story, we used Praid grated matured cheese, it has an intense taste that highlights well the more subtle flavors. I grated the cheese, the bread was a focaccia that you can make at home (like here). The meat was a beef pastrami, but it can be any cold steak left for a day or two or made especially for sandwiches.

Red sauce: a bell pepper, red, blended in a blender with three skinless tomatoes, salt, pepper, basil, then put on low heat for a quarter of an hour. Simple.
Parsley sauce: crushed parsley in a mortar or blender, with oil, a little lemon juice, salt, maybe a little garlic.

If you like hot, I recommend Sriracha, which is a sauce of hot peppers and garlic, to be found in Asian stores, and more recently in large supermarkets.

Of course, I did not intend to teach you how to make a sandwich, but just to come up with an extra idea, a simple one and easy to put into practice. I'm just telling you that you can use any bread you like and that it's important to spread each slice with a sauce, whatever it is, to have a layer of cheese on the first slice and a layer of cheese between the meat (you can also use fried vegetables or raw, if you do not eat meat) and the second slice.

If you want a delicious result, put the sandwich in the oven for five minutes at 180 degrees Celsius.

Now, so as not to have discussions and confusions, here is what such a sandwich should include in order to be easy to eat and to have all the tastes in it: 90 grams of bread (focaccia, ciabatta, even bagel, but be careful, a darker and denser bread can be enough in a smaller weight), 80 grams of meat (cold steak, pastrami, no salami, raw-dried, no prosciutto crudo, no ham, these being hard to eat heated), 10 grams of butter spread on slices of bread, 20-30 grams of Praid cheese (either with wine or natural), 30 grams of red sauce, ten grams of parsley sauce, spicy sauce only if you want and to your own taste.

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