Ingredients 1 kg chicken wings 4 garlic cloves 1 tbsp honey a bit of rosemary ½ cup soy sauce freshly ground black pepper red chili pepper 1 tsp mustard ½ lemon juice
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Monthly Archives: January 2011
Grilled chicken wings
31-Jan-11Ural meat dumplings
30-Jan-11An acquaintance of mine, who lived in Siberia, told me how their family would prepare dumplings for the winter. It was a big family, and everyone young and old would get together and make dumplings. They were making thousands of them, not just dozens or hundreds, stacking frozen dumplings into huge 10-gallon paper bags and [...]
Catfish in turbo oven
29-Jan-11I’ll make a reservation: this is the first dish I ever made in turbo oven without any kind of theoretical training. Everything was done in a hit and miss fashion, just because that turbo oven appeared unexpectedly, so I had hardly any time to get familiar with any of its functions.
Savoy cabbage pastry pies
28-Jan-11Not so long ago I made cottage cheese crescent rolls, and today decided to try making the same dough, but with yeast. Turned out quite tasty, including the Savoy cabbage filling, you just need to make sure you add nutmeg to get rid of the taste and smell of boiled cabbage.
Rabbit liver with cream onion sauce
27-Jan-11A bit hot and spicy liver, once marinated, compliments very well the creamy taste of the delicate onion sauce. Carrots browned with coriander add savor to the dish.
Sweet and spicy caramelized eggplants
26-Jan-11This dish is for real eggplant fans, as well as those not afraid to combine the sweet and the spicy. I’d say it’s for real gourmets. The combination of eggplant with garlic, chili and caramel unexpectedly turned out incredibly tasty. You can serve it both hot and cold. It’s an Arabic cuisine recipe, and I [...]
Savoy cabbage soup
26-Jan-11Savoy cabbage is tasty, good for you and rich in vitamin C. It’s also suitable for dietary meals. To avoid the unpleasant smell of overcooked cabbage, you should not boil it in soups for longer than 4 minutes. To make sure Savoy cabbage does not lose its tenderness, cut it in very fine straws.