Rosemary

What to cook from Rosemary more

Leg of wild boar baked in milk
1.4k 4 - -
Leg of wild boar roasted in milk with rosemary and juniper. If You don't know hunters who will bring You their prey, take just a pork leg.
Steak "Machete"
1.4k - 30м 2
This steak is for real men and true gourmets! Even the most knowledgeable people will appreciate the taste of this piece! It is cut from the diaphragm of the steer, the structure is very fibrous and has a distinct taste of meat!
Vegetable plate, baked under the grill
0.9k - - -
I love roasted vegetables, they can overeat all day without worrying about the figure, so I again they come! Great as a side dish, while fasting or on a diet, to vegetarian and healthy food! The dish is quick-cooking vegetables you can experiment endlessly, depending on the availability of them in the fridge! Very tasty, healthy, flavorful! The piquancy gives the dish a tomato-soy sauce, pickled cucumber and rosemary!
Delicious rainbow trout hot smoked
0.8k - 20м 3
Delicious rainbow trout hot smoked in the smoker with water seal, simple recipe. Fish obtained a measure of salt, in General the taste is perfect (at least in my and my wife's). And the wonderful fish sauce for any occasion.
Dried caramelized garlic drain shelf
0.8k - - -
Accidentally stumbled upon this recipe online and couldn't pass by, the benefit of now draining the sea and I love to experiment. Compared with sun-dried tomatoes, plums are cooked much faster, and the taste, perhaps, win. For the recipe thank the author - Valery Yatsenko.
Chicken flambe
0.7k - 160м 8
Chicken flambe or plombirovaniya chicken - very tasty and beautiful dish. I want to offer you cooking chicken in three stages - they are all very simple, but the result is stunning. In the same way as a bright presentation that will not leave your guests indifferent. The new year is a colourful event, painted in the colours of the lights and fireworks, burning candles and sparklers, is a warm holiday with bright accents. And it fits perfectly chicken flambe. So - we will first soak the chicken in brine, then another promariner and only then put the Flambeau! Begin?

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