Main Dish

Stew of rabbit with prunes

I tried this recipe for the first time when I was 10 years old, my grandfather Andon prepared it for us.  When i first tried it, i liked it so much that I have licked my fingers, it was so delicious. For years after that I had not eaten rabbit until you invited me to try a similar rabbit stew with prunes.
Tony
 

Penne with Vodka Sauce

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Last summer I visited the UK and Portsmouth, a very pleasant town on the Atlantic Ocean. Walking around we sat to eat at an Italian restaurant on the harbour and tried this recipe. Since then I think about preparing it very often, but never have enough time.  And now that the moment came, I browsed the net and found different versions, picked the one that seemed closest and I added some of my ideas. So I made this delicious pasta based on the internet recipes and my ideas.

Tony
 

Exotic Pasta with veal

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I found this recipe in "Good Food" magazine, and the original name was "Chinese Noodles" but because it was long ago I am not sure about the name now. With the time I have changed some of the ingredients and came up with this version of the recipe, the main difference is in the marinate for the veal.

Tony
 

Salmon en croute with Bearnaise

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The technique, with which I have prepared this recipe comes from the French verb "croute", which means crust. It can be applied successfully to different types of meat (fish, beef, pork, chicken), desserts or foods that are wrapped in dough and baked. Thus the food inside is stifled and this helps to retain juices and she can acquire a unique taste and juiciness.

The technique of preparation of the EA require certain skills, such as which products are appropriate, also the time required for cooking and other tips that I will share with you.

Tony
 

Pork with mustard and raspberry sauce

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This recipe is one of the first which i cooked and I think it was worth trying. The memories that I have with this dish are still vivid in my mind..... red wine and good times with good friends. Pork is the most - popular meat in Bulgaria and that is why I think that a wider audience of gourmands would like this recipe.

Tony
 
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