Snacks recipes

The best sausage is Kazi the Kazakhs say, as, indeed, Kyrgyz and Uzbeks. Historically, the nomads (nomads) were not able to use vegetable food, therefore, summer eating dairy product. and in the winter cooked meat. Imagine scoring a Kazakh horse, and he weighs under a ton. Just do not eat meat need to keep. One of the favorite recipes horse meat, it's Kazi. Today, I will say for Almaty, Kaza can be bought even at the supermarket, which I did the other day. and was wildly disappointed. The meat was gamy and tough. despite the fact that I cooked it for 3 hours. Therefore, once on the Green Bazaar (in Almaty's Central Bazaar), on the eve of the school year, because there was able to buy a school uniform so like and not at exorbitant price. Fate brought me after buying forms and shirts in butcher row, where I, quite by accident, bought about 7 lbs of horse meat and intestines. There, on the Green Bazaar, Kazi often at the request of buyers Packed into the intestine directly into the eyes of the customer, in order to eliminate fraud and zapihivanie poor quality of meat. Once, a couple years ago, I brought sogym (ғth). Traditionally, it is harvesting meat for the winter. In my case, distant relatives, they killed a horse and part of the meat distributed to relatives. What to do with a bag of horse meat? To make Kazi! Did it intuitively, remembering doing in the market. it turned out not worse, and maybe better, at least to the taste, so said the husband and children. And today, povspominat your experience, reading recipes in the Internet and Povarov, I cook the favorite dish of Kazakhs - Kazi. Kazi is a dish of the holiday table. At any wedding, funeral, birthdays and the New Year you will find the Kazakh cut into thin slices Kazi.

This snack is especially loved by children, but adults it have to taste. I used the recipe for mini-corn, but you can use regular. And you can not bake in the pan and on the fire. Very quick, tasty and easy!

Fillet of chicken breast and one Kikkoman soy sauce, some vegetables, and three different appetizers for a cocktail ready. A Pleasant New Year To You!

Very tender and tasty pate with a citrus jelly (jelly can be done with any other fruit or berries, for example: with pomegranate juice, cranberries, cranberry). I will now always do it this way! recipe source: Julia (laperla_foto, LJ) + I

One of my good friend, each time returning from vacation from Sakhalin, brought sea grapes. She claimed this seaweed salad on Sakhalin, many cook at home, and even in supermarkets it is sold. The dish is very interesting. It tastes something between a stew with ferns and seaweed. Long could not understand what his doing. And last year alone saw - Sargasso seaweed! Yes, they on any beach more than sand! Since I started to cook this dish myself. I want to share the recipe.

If your significant other is an avid fisherman, there is nothing easier to please him is to cook him for dinner a dish of his catch. My husband is to fish in all of the world prefers smelt. He is an avid fisherman since childhood. Now we have, again, a season of ice fishing this fish. But to cook a romantic dinner of just fried fish and the most delicious, it is primitive. So I decided to do the fish in the form of snacks, especially because smelt delicious both hot and cold. And it made Korean sauce, which was taught to me by the future in-law. They are Koreans, and the sauce they always have on the table for all meals. While future SWAT also, incidentally, an avid fisherman. Thus it is possible to file any smaller fish.

The starters are very simple, prepared quickly and very tasty. Will adorn any Christmas table.

Recipe from Cook with luba5 very fond of not only my family, but to all my friends.

A classic recipe of Georgian cuisine. A dish that is served in restaurants in Georgia and which you can successfully prepare yourself. It is not only beautiful, but also with a spicy taste and aroma, readily take root in every house and may occupy a place on the holiday table.

Today I propose You try is not very an ordinary the pate of the brain. It is inherent in the kind of fat, but in addition with butter pate becomes a truly mouth-watering consistency. Thanks to the crackers pate takes on the density, and the pepper adds spice. The smaller ground will crackers, the milder it gets dish.

Fish, bread, greens - the perfect snack at work, on the road, at a picnic. Especially if all of it is cooked with mustard sauce based on mayonnaise "Mach".

Everyone knows what a canapé (canapé) is this little French appetizer has gained popularity in many countries. Weighing not more than 80 g based on dried bread or on a substrate of solid vegetables with various fillings, mostly preparing for the holiday table and buffet. Later they began to use the skewers, but not for beauty, but not to get your hands dirty while eating. Today I offer you 2 types of canapés: "canap& #233;s au fromage de chèvre" - with goat cheese and "canap& #233;s au saumon" canape with red fish, I got this smoked salmon! No complicated preparation and decoration of any table!

Kereset (sheep cheese with spices) in Hungarian. The first time I tried this snack in the store and not realized what it's made of... to explain in Detail how to prepare, my husband, of course, could not. Since then, she has become my regular Breakfast. And today I made it myself, and in my execution of it was even tastier. In General, I invite everyone to come to visit...

I really like the herring in wine sauce "Icelandic". Long wanted to prepare. On the Internet there are recipes for this delicacy, and become acquainted with the recommendations decided on your option. That's what I got...

On New Year we try to cook more variety of dishes - hot snacks, salads, meat, vegetables, fish. That's just about fish appetizer and will be discussed in this recipe. This roll made from boiled trout and smoked salmon, and not fundamentally for him to take these two fish species. Suitable salmon, pike-perch, mackerel... the Cut will be even more interesting if the fish will be different - red and white, for example.

Recipe borrowed from Jamie Oliver. Crispy on the outside and soft on the inside delicious halloumi.