Hungrytales

For the salmon trout with fried potato, wash the trout fillet, season and coat in flour. Heat the oil in a pan, put the trout fillet in. Cut the potato into slices and the onion into strips. Add to the fish in the pan. After about 5 minutes, turn the fish, potato and onion. After … Read more

For winter caramel apples, first line a baking sheet with parchment paper. Place coconut flakes and nuts in a deep bowl each. Remove stems from apples, wash and dry. Insert a wooden stick into the top, at the stem end, of each apple. For the caramel glaze, bring all ingredients to a boil in a … Read more

Remove the fat from the veal kidney except for a coating about 0.5 cm thick. Cut the fat into small cubes and melt slowly over low heat in a pan. Season the meat with salt and spices (the good taste of the veal should be preserved). Only salt the kidney. Fry the shank in the … Read more

Mix the ingredients together in order, do not knead, everything is stirred. Pour into a prepared pan, place in the preheated oven on the lowest rack and bake for about 1 hour at 180-200 °C.

First prepare the filling. For the filling, finely dice the bacon, render, add breadcrumbs and fry until golden. Boil vegetables in salted water until soft, strain and let cool. Clean and wash mushrooms, cut into thin slices and sauté in a little butter. Mix vegetables, mushrooms, parsley and eggs well and season with salt, pepper … Read more

For the sausage salad, chop all the ingredients and put them in a bowl, mix well. Add a little vinegar, season with salt and pepper. Mix everything well and serve.

For the Japa cabbage vegetables, remove leaves from Japa cabbage stalks, place leaves in a sieve. Wash stems and cut into 5 mm pieces. Wash leaves and cut into fine noodles. Cut carrots into cubes. Heat butter, sauté carrot cubes and Japane cabbage cubes and brown slightly, then pour whipping cream and 125 ml water, … Read more

For the Southern Fruit Fruit Salad, peel the baby pineapple and mango and cut into small cubes, pour into a bowl, add raspberries. Flavor with elderberry syrup, orange juice and maraschino. Mix well and let marinate for at least 30 minutes. Divide the tropical fruit salad among small bowls.