To decorate meat dishes use a variety of greens, lettuce, parsley, Basil and dill. Also useful for orange, lemon, cranberry, and cherry tomatoes. For example, firm tomatoes you can make pretty roses. For this you only need a thin knife to cut the tomato skin, in width from 1.5 to 1 cm and wrap it in the form of rosettes.
Also used bell peppers, onions and green onions, carrots and other vegetables.
Fried chicken, for example, decorate as follows: spread it on a lettuce leaf, put several slices of lemon, tomatoes and roses from tomatoes.
Now turn your attention to unusual ideas, how to decorate salads on New year 2015. It will be interesting to look a salad in the form of a Xmas tree .
For decoration, use some dill and red pepper. The salad pile them on a dish, garnish with dill and pepper cut the top of the star.
Using simple products such as cheese, red bell pepper, green and black olives is also nice to decorate a salad. For example, cheese and pepper make Continue reading
Simple salads every day – recipes
Salads are probably the only gastronomic group that has such diversity of varieties, variations and recipes. Meat and fish, vegetable and mushroom, warm and fruity, fine and easy, it opens up endless possibilities for experimentation. Today we present some recipes from the endless list of the most successful and will show you how to prepare simple, tasty and quick salads every day. After all the recipes of this particular category most often claimed and actual. At the same time you always want to save time and money and tasty to feed the family or guests.
Simple and quick salad every day with sausage
To prepare this salad in a matter of minutes. It is perfect and just in time for dinner on weekdays, and will be a perfect option for a meal for guests who came unexpectedly. Despite the simplicity, the taste of this salad is simply stunning.
sausage boiled-smoked – 220 g;
canned sweet corn – 1 Bank;
fresh dill – 2-3 sprigs;
rye crackers – 2 packs;
mayonnaise – 75 g
To prepare the salad in this recipe is enough to clean and cut them into strips sausage, mix it with canned corn, pre-drain the liquid, and add rye Continue reading
1. Some Establishments, Restaurant (Errenteria, Spain)
The dish: “Red fruit from the garden” some establishments, head Chef Andoni Luis Aduriz took several years of experimentation to create this bubble mountain of juicy berries and beets. At the beginning of this year some establishments to be awarded two Michelin stars, was completely destroyed, but Aduriz is planning to open this summer.
2. Restaurant Pierre Gagnaire (Paris, France)
The dish: “Crystal wind” In the hands of chef Pierre Gagnaire’s meringue has experienced a rebirth. To make protein the air, he then adds water and sugar (the first that came up with the master of molecular gastronomy hervé Yew) — and makes him the crystals.
3. The Restaurant Of Michel Bras (Laguiole, France)
The dish: “Gargula” Salad from Michel Brasa. Depending on the season, he picks up new combinations of vegetables, herbs, flowers and seeds — up to 60 items.
4. The restaurant Alinea (Chicago, USA)
The dish: “Palm heart” At Alinea Grant Achatz (best young chef of the year 2002 version of the F&W) takes the individual pedestals of the five pieces of palm trees with five different fillings — from vanilla pudding to the puree truffle and rye bread.
5. The restaurant is Momofuku Ko (new York, USA)
Main course: “Tender short ribs with braised daikon, pickled carrot and mustard seeds”. Continue reading