Citric acid

Interesting and tasty salad of fresh vegetables. This spring and very useful and flavorful. Help yourself!

Dear cooks, now it's already autumn, but when it was summer in full swing, all hostesses are preparing food for winter! A lot of the ways of preserving berries currants... I Want to share the way in which for many years used in our family. Such a blank we call "alive jam" although in fact it is not cooked, thus preserving the maximum vitamins! Come visit and maybe our way will seem interesting for next year!

Dear cooks! Offer you for the New year to cook a very special, beautiful and delicious dessert))dough Recipe mochi (or urine)belongs to Japanese cuisine. The top layer is made from a rice flour, and inside you can put any thick filling. I invite you to try my version!

Dijon, Bordeaux, mustard from Me, sweet Bavarian, Düsseldorf - all kinds of mustard do not count! What is the difference between "Mustard" from "Mustard"? Mustard, as we know, upset. :-) In Russia, PPE mustard began to cultivate since the 18th century. In the city of Sarepta (within present-day Volgograd) in 1810 was started the first special plant for the production of mustard oil. Russian mustard has THE PUNGENT TASTE "the mustard scale." Its characteristic odor, bitterness, and pungency of mustard isothiocyanates, the main component of the essential oil of mustard and also the famous "mustard gas" mustard...

The recipe has passed through several hands, so the authorship is difficult to determine, but I personally do NOT claim it. Very strong, tasty and tender as marshmallows. Great for decorating.

Dear cooks! I want to share with you a way to create a delightful swans for decoration in our sweet dishes! Whether it be cake, brownies, cookies, cupcakes, muffins... in One word anything you want, you can decorate this way! Complicated nothing, but the sensation of Your products is guaranteed! The first time I made my niece to school for a party... Then a friend's birthday... Then husband to work for colleagues to some kind of festival... the Reaction is always one!! And sounds like this: "UAAAUUU!" Swans invented not by me... but a definite authorship, I don't know, so I will say generally that peeped in the Internet! In the recipe I special attention is paid to the swans, and related steps, give a link. Welcome to my "Swan lake"!