Eggs

Sun-dried tomatoes are a product typical of the Italian south. Once their consumption by the Italian south was limited. Globalization has changed everything...

Cucumber gives this dish an unusually fresh taste, as a sauce for pasta here minced mushrooms and chicken with an egg.

Not only rolls and cakes are made from biscuit dough, but also small cakes. Leftover biscuits should not be thrown away. Break them up and dry them in the oven. The resulting rich crackers can be used in the preparation of various dishes.

Sabayon is a French dessert sauce made from whipped yolks, sugar and dry wine, which is served with fresh or canned fruit.

This recipe should use orzo, a pasta that is slightly larger than a grain of rice. But small horns or shells are also suitable.

Of all the varieties of lentils, red or yellow lentils are most suitable for this dish - they do not have a skin.

Our pancakes on kefir with holes are just a dream of a hostess who wants to get just such a “lace” result. It is achieved through a special technology, according to which a fermented milk product is first added to the dough, and at the very end it is

The fresh, sour taste of sorrel pairs well with boiled eggs in this casserole.

It all happened on the day when the typical scrambled eggs and scrambled eggs got tired. But you still want to eat, and Israeli scrambled eggs came to the rescue, which you can eat for breakfast, lunch and dinner. It differs from everyone's favor