Snacks

Fried butter mushrooms in butter, especially with onions, are a real treat! The taste of these forest mushrooms is unmatched, and fried butter mushrooms in a pan pair particularly well with mashed potatoes.

Pickled milk caps with onions for quick preparation – one of the ways to prepare these mushrooms. Pre-boiled and then pickled milk caps turn out very tasty, no worse than the usual champignons or oyster mushrooms.

It is not difficult to prepare homemade baked pork in foil in the oven with carrots and garlic, which will undoubtedly be much tastier than store-bought meat. Of course, the cooking process takes some time, but believe me, it is worth it!

Baked lard in the oven in foil with carrots and garlic is appetizing and incredibly tender. It can be easily prepared at home by marinating it first and then generously stuffing it with carrots and garlic. This snack literally melts in your mouth.

We offer a recipe for a budget-friendly, yet very delicious fish dish – baked capelin in the oven with a crust. Capelin is very small and quickly dries out in the oven, so it is prepared with breadcrumbs.

Aspic made from pork with gelatin is considered a more filling dish than broth with a piece of boiled pork. The only difference between them is the presence of instant gelatin.

Hostesses often complain that country-style potatoes in the oven turn out excessively dry, burn on the outside or do not cook through on the inside. There is a secret to preparing this dish.

The pleasant sour-spicy taste of roasted eggplants stands out in any salad. The end of summer is rich in vegetables, and how can one not try to prepare eggplants in the Armenian style! There are several versions of this salad, and the proposed recipe considers the most traditional option, which has successfully taken root even beyond the borders of Armenia.

You can serve even ordinary vegetables as an exquisite dish, you just need to know some recipes and their tricks. An original dish – an eggplant fan – will take a worthy place on the table.

Small sea fish contains more selenium than meat. Also, it is rich in iodine, phosphorus, and calcium. Polyunsaturated fatty acids have special value. To avoid destroying all this magnificence through thermal processing or vinegar in the marinade, one should choose the most gentle method of bringing the fish to an edible state.