Fat recipes

Juicy, flavorful sausages that you can make at home and in the countryside. Go to.

Meat loaf with nut-cheese filling. A delicious combination of walnut and lard and meat. You can eat it hot and cold.

Simple and very tasty Cypriot dish! A worthy competitor to shashlik! Economical and quick to prepare.

I'm continuing, with a short break, a series of dishes from Hungarian cook Karoly Gundel's book. I invite you to enjoy a little unusual for us way of cooking peppers and, of course, the dish itself.

In Kuban every decent place in our country cooks this kind of liver. In the menu it is called "liver in a fat net". So I decided to share with you our recipe of this delicious liver. You can buy liver in every market and liver netting is not in short supply. When you go on a picnic, you should cook such liver on an open fire and it will be very tasty for everybody.

I only changed 1 part - I replaced the chicken eggs with quail eggs.

I present you today another dish of Hungarian cuisine that is considered one of the best in the world. It's meat dish, but it's quite light, with familiar to all of us ingredients. But the taste is quite unusual. This meat can also be prepared for any holiday, and surprise your guests... No, not a meatloaf... but an unusual taste.

Recipe from the book "Old Russian Cookery".

An interesting mix of known products. This recipe was posted in 2007 by the user MuSiC_4 _lOvE under the name "Pork stew in beer", and illustrated by me as part of the action "Coloring".

Unusually simple and delicious dish! I put it in and it cooks by itself)))) while you can do other things...

It's a simple, hearty and tasty dish! Juggling a variety of ingredients, from offal, vegetables, and rice, you always end up with a flavorful dish! You should serve it warm, though!

Eh, mushrooms! ! But the price of mushrooms in a foreign land is too high... To buy 100 grams of porcini mushrooms would be better than caviar... I don't want to talk about kilos! There was a time when we ate them all! Roasted, soupy, salted, pickled..... We used to take butter mushrooms by the bucketful!!! Where was it? - ask.

Casserole is a nearly universal dish. You can cook it with meat, or just with vegetables. Or you can mix vegetables with sausages or frankfurters, for example. The principle is the same: whatever you have in the fridge, that's your casserole. The base, as a rule, is potatoes - raw or boiled. For my casserole I chose raw potatoes and stuffed with sausages, broccoli and oyster mushrooms.

Today I'm not able to tell you the story of the origin of the name of this dish. But in general it's clear that it is a meal for strong men, who must be nourished :) Variety "tokanej" in Hungary, a few, but they all have in common the use of several kinds of meat in the recipe. Like all Hungarian cooking, this dish is colorful, rich, and it even has a certain flavor "bouquet", if, of course, one can apply that "wine" term can be applied here.

Flavorful and juicy shanks marinated in a tangy-sweet sauce - unbelievably delicious!

My family loves these cupcakes. I make them with persimmons...

This dish is very simple, the amount of ingredients is minimal. Everything you need for a delicious lunch or dinner, except the duck, is always at hand. And of course cauldron. But I want to note that we make it in a cauldron on fire only in summertime at the cottage, in winter you can easily cook it at home on the stove in a thick-walled pot. Also, if you cannot afford to buy the duck in pieces-) you can make it into pieces.

This dish is delicious and handy for breakfast and dinner, as well as for meat and dinners... In a word, it's the salvation in any situation. Cooks quickly. The main thing is to bring it to the table and not to eat it on the way.

Feszti szelet. This dish was dedicated by Karoj Gundel, author of the famous Little Cookbook, to the Hungarian painter Arpad Festi (1856-1914), who painted scenes related to Hungarian history and religion. This is a preface... And now I invite everyone to my "historical" dinner...

Every spring we have a family (husband and wife) from Uzbekistan who come to our dacha. The man helps my husband with the building, and the woman helps me with the garden. This wonderful woman makes us pilaw, which is made in Uzbekistan. I specifically asked Aybibi (that's her name) to show me how to make real Uzbek pilaf. We'll cook it over a campfire. So feel free to take a cauldron, a kit of all the necessary products, and go cook pilaw in the open air.