Quince

Hearty, delicious salad that can be a wonderful self-uznam, and on the holiday table is not ashamed to put... a Lot of bright autumn vegetables and a MAYONNAISE dressing... Cooked potatoes - for satiety... Crisp cucumber for freshness... a Boiled egg for tenderness... Canned peas for juiciness... Quince - spice... All this with a dressing of sweet boiled beets, garlic, sour cream and cream cheese... Decorate with pomegranate, peas, herbs and roses out of tomatoes... Salad, which is very quickly prepared and quickly eaten...

What is DIMLAMA? (dimlama ... domlama...) I didn't know myself until yesterday. It so happened that he arrived on Christmas day MASTER (see the topic about the Risotto) and we decided to cook for the Christmas table a few dishes. One of them - this is DIMLAMA. The name comes from the Uzbek DULLES – steamed, warm up. Then prepare a dish of meat and vegetables that is steamed. But not a water bath, and for a few... in General, all will see, if enough patience to browse through the end. I must say that there are several ways to prepare this dish. Therefore, the possible experts do we have here. If you have other recipes or ways, what is called - IN the STUDIO! While we imagine Dimlama Behi or Dimlama with quince.

Pilaf "Ararat".

The recipe is taken from the book "anti-Stress menu" of the series "Recipes of beauty" and changed the composition...

The sweet melody of the autumn sunshine through the scarlet leaves... Apples, quinces and blueberries - the hot breath of winter. Inspired by the "Apples in the snow" by Helena D.

Dish of the Armenian cuisine.