English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Cauliflower salad with walnuts
How to cook Cauliflower salad with walnuts
Step 1
1. Disassemble the cauliflower into inflorescences the size of a walnut, wash and dry. Heat vegetable oil in a frying pan and fry the cabbage in it, turning occasionally, until golden brown, 4-5 minutes. Remove the pan from the heat, put the cabbage on paper napkins with a slotted spoon.
Step 2
Wash the apple, cut it, remove the core. Cut the pulp into cubes, sprinkle with lemon juice. Drain the marinade from the pepper jar. Cut the peppers into strips and mix with apples and cauliflower. Salt to taste.
Step 3
Chop walnuts with a knife into large crumbs. Heat a dry frying pan, fry the cumin (30 seconds). Add nuts and fry, stirring constantly, 2 minutes. Remove from fire. Beat mayonnaise with pepper marinade and chopped garlic. Place vegetables in a salad bowl. Sprinkle with walnuts. Submit the charge separately.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Adyghe cheese at home
Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.
Tashkent Salad with Radish
The recipe for a salad with radish and beef is called "Tashkent". The root vegetable is popular in Uzbekistan. It is used to make a variety of salads, appetizers and even lagman. The Tashkent salad is an excellent option for a simple and he
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
