Australian cuisine combined culinary tastes of East and West, ancient aboriginal traditions and recipes of immigrants from all over the world. Its capabilities extend from meat cakes and vegetarian sandwiches to kangaroo fillet with young shoots of sokolovici and fried onions, the newspaper “To the table of Muscovites”.
The flowering of Australian cuisine began quite recently – in the 90s of the last century. All largest cities of green continent has experienced the emergence of many new restaurants, designed in the spirit of “modern Australian cuisine”. The success of the local culinary arts was driven by two factors: first, the variety and uniqueness of dishes, secondly, cheapness.
Immigrants from all over the world have brought to Australia their culinary preferences, the cuisine not only United East and West, and brought their ancient traditions. The success turned out to be enormous. Andre Cointreau, the President of the Parisian “Le Cordon Bleu”, possibly the most prestigious culinary Institute, which has branches in London, new York, Tokyo and Sydney, believes that if a few decades years ago, France was the undoubted centre of world gastronomy, but now the centre – Australia.
“Australia is a place where developing a kitchen twenty-first century,” says Cointreau, believing that of culinary art of Australia will be a “classic cooking of tomorrow.” Continue reading
Vegetarians not to read.
(thinking) On an empty stomach – try too.
“. When Russia was preparing all the dishes in the Russian furnace, it was possible to do in one word “hot” for any roasted meat dishes. When in the homes of citizens there were plates, there was a need in the names of new dishes roasted in pans of meat. Now we fry a small piece (hot), and portions of various shapes and cut from different parts of the carcass. These dishes came from the West together with the plate and their names – Dutch, French, English and others.
Steak – borrowed from English and means literally translated “a piece of beef”. Natural steak cut in one piece from the thick end of beef tenderloin. However, since the clipping is only about 1% of the mass of mascara, for cooking steaks and use the other part – the thick and thin edge. In this case, the pieces of meat with a cut surface slightly discourage. The thickness of each steak 20-30 mm.
Prepared semi-finished product is sprinkled with salt, pepper, fried with fat in a pan prior to the formation from both sides crispy crust. Set for steak fries. On top of the steak, you can put fried onions or scrambled eggs from one egg. Continue reading
Today we would like to tell You about how to quickly and easily arrange a holiday for yourself and your friends right in the midst of everyday life. This will help You appetizers on skewers — an easy and affordable way of serving dishes. to make “skewers” can even the most inexperienced cook. Recipes skewers on a festive table is very diverse, you can find recipes for both meat eaters and vegetarians.
Canapés on skewers in essence are small sandwiches, or sliced products, simply strung on skewers and laid on a plate in the form of kebab. Most common foods for snacks on skewers – beef, ham, sausage, salted or smoked fish, shrimp, and fresh grilled vegetables, olives, all kinds of cheese, mushrooms and fruit. Snack on a skewer can be either with a bread base (in the form of pieces of puff pastry, bread, crackers), and without it.
In this article You will find ideas for cooking a variety of snacks on skewers. Their variety is simply amazing, especially because sustainable solutions: you can combine a variety of foods to suit Your taste. The main thing that canape was bright and spectacular.
Skewers on a festive table
To start sharing with You ideas how to make skewers for a festive table. In principle, in onwuzuruike on the table on skewers can enter absolutely any product at Your discretion. Continue reading