“We opted for the tasting menu and were treated to an excellent exposition of culinary skill”, says our guest on TripAdvisor.🍸🏹❤️⠀
Thank you, Dear Guest, for your warm words and trust. We loved to hear how much you enjoyed the meal!🙏⠀
If the Raiders or the Rabbitohs make the Grand final the first weekend in October will anyone be game enough to order our custom green milk bun? 😂💚
From Narellan to Newcastle and everywhere in between (almost) - Urbuns delivery reach gets wider by the day!
Советую приготовить абсолютно всем 🤗
Буду рада вашему❤️ и комментарию 🤪
Филе куриное - 400г
Яйцо -1 шт
Сметана -1 ст ложка
Укроп - пару веток
Чеснок -1 зубчик
Мука -1 ст ложка
Сыр - 50г
Растительное масло для жарки
Соль - пол ч ложки( по вкусу)
Филе нарезать одинаковыми мелкими кубиками.
Добавить к филе яйцо, сметану, зелень, чеснок, соль, сыр и муку.
Все хорошо перемешать.
Нагреть растительное масло и выкладывать массу по 1 ст ложке.
Обжариваем буквально 1,5-2 минуты с каждой стороны до золотистого цвета.
Сочные, нежнейшие котлеты готовы.
Автор : @zema.daurbekova#рецепты#рецепт#еда#инстаеда#вкусно#непп#домашняяеда#ужин#котлеты#куриныекотлеты#курица#котлеты#мясо#блюдо#food#tasty#tastyfood#recepti
A light gale blew away these cocktail bites! Boat food is simple food. Keeping ingredients fresh, timing, flexibility, and elimination of that stubborn streak that says you have to do every base from scratch makes for a good summer. It helps if you just abandon fresh bread baking in the mad heat only to remember to do it when it cools so slightly (which is right now). Less is more, scramble the whole list to go with the flow, but stick to a list, a by-guest meal plan you type and print with at least one round of freebies. Serve breakfast, morning tea, lunch, light dessert, afternoon tea, cocktail bites, dinner started, dinner, dessert. Consistency matters nearly as much as the food. Worry about being a great cook later. Serve in light storms. Offer water outside routine. Don't serve a pasta or a protien twice in two days out of common sense. Know what you cooked when you cooked it. Then get to shore, buy more, and go again. Stick to the plan. The worst thing that can happen is you burn something, and there's always a plan B.
Quiche Lorraine is named after the Lorraine region of France, but I definitely like to pronounce it as if she is a Southern diner waitress. That Quiche Lorraine, boy is she one you can lean on. Sturdy as a whip.
Melktert Field Note—There is only so much to say about the origins of the South African classic dessert milk tart, which came directly from mideveal Dutch cooking. The fun now is in variations and trends like these crustless milk tarts Lulu and I made. What's more interesting to me is the number of custard desserts from various traditions that are comprised of essentially the same ingredients in different quantities. I'll get around to a side-by-side comparison of all simple traditional dessert custards and pies of milk or cream, egg, and sugar.