Caucasian cuisine is very tasty, spicy and famous for its abundance of dishes. One of the most famous dishes of the Caucasian cuisine is pilaf. Pilaf - a dish prepared from rice, meat, vegetables with different Oriental spices. In fact, to cook risotto correctly is not so easy, but our tips can help you do it right.     First you need to prepare rice for cooking. Rice can take any what You like, but it is important to remember that the risotto rice should be loose, not stuck together in a clump. For this you need to rinse the groats in cold water, and rinse until the until the water from the rice will not be transparent. After the rice is thoroughly washed, it can be used for cooking pilaf.     Few people know that pilaf begin to cook from boiling rice. Actually, first you need to prepare the flavor base for risotto - servak. Remember that this dish should be cooked in a saucepan with a thick bottom. The principle of preparation servaka not complicated: first, fry the pieces of lamb, then add onions and sauté for a few minutes. When the onions and meat were potosinas, add the carrots. Carrots should be cut into strips with a thickness of half a centimeter, it's important. Put out the carrots, pour the contents of saucepan with boiling water and add the spices. Spices for pilaf that's all. This dish works best with: paprika, cumin, garlic, barberry, Khmeli-suneli, cilantro, quince. Sirvac to prepare until then, until the meat is tender, so remember that sirvac need to add salt, as then the rice is add salt it needs.     When zirvak prepared, you can add the rice. And there are some nuances. First, pour the rice in a saucepan and do not stir it with siracom. Second, the rice, pour boiling water up to five centimeters above the rice. Third, put the rice in a whole unpeeled head of garlic the fourth , do not cover the pilaf with a lid. When the rice is almost ready, it is possible to mix and cover with a lid and leave on the heat for another few minutes.     Serve the pilaf can be directly from the casserole on the table, but can also be served a La carte. Very original look when the pilaf is served in a bowl of pita bread (dried in the oven until the hardness of pita bread). Pilaf is good with fresh vegetables: cucumbers, tomatoes, Bulgarian pepper. From the sauces you can apply the sauce, it goes well with plov.   ...

For anybody not a secret that tomorrow is the most important meal throughout the day. We set the rhythm of our metabolism and the whole body in principle. This meal should be wholesome and healthy, but don't always have time to cook, especially those who loves going to lay in bed for "five more minutes". In this article we will advise you three options of delicious and healthy breakfasts, and most importantly those which are cooked quickly.     The first option is of course scrambled eggs. Prepared really fast, and requires no special culinary skills. For Breakfast you can prepare: fried egg, omelet or poached egg. If there is no time to cook in the morning, you can just boil the eggs in boiling water. But pomnite, drink every morning of eggs is not recommended, as problems can occur with digestion. Not to eat one scrambled, it is possible to apply the vegetables: cucumber, tomato, bell pepper.     The second option is porridge, one of the most healthy dishes for our body. You can cook the oatmeal, this is the most popular porridge, eaten in the morning. Is it as salty and sweet with dried fruit, nuts, fruit, jam. Also for Breakfast you can cook buckwheat or wheat porridge, couscous, semolina, barley. It is best to porridge serve vegetables as they are high in fiber and this is very useful for our digestion.     The third option is suitable for people who are tired of sandwiches with tea for Breakfast. Lavash rolls are a good alternative to the traditional Breakfast. The pita bread can be wrapped all you like. The most popular toppings for the rolls: chicken boiled meat with vegetables and cheese, cheese with herbs, cottage cheese with a banana. If you wrapped in pita bread chicken and cheese, can be a little creativitate. Take cooked roll, mocha its two sides beaten egg and fry in a skillet on both sides until a barely visible crust. In this case, you get the original dish for Breakfast.     Regarding drinks, if You are tired of coffee or tea, you can make your own lemonade or juice. When the summer hot and want to cool in the morning, you can take a piece of lemon and orange, a sprig of mint and pour cold water with ice and you have an invigorating and refreshing beverage. But this drink is advised to drink people who have no problems with the stomach.   ...

Lasagna is an Italian layered dish that is one of the most popular in the world, as he is known in every corner of our planet. Classic lasagna is made up of thin layers of boiled dough and sauces Béchamel and Bolognese, and cheese. After combining all the ingredients, we get an amazing spicy flavor, with a nice cheesy finish. Making lasagna is not difficult, important to follow some rules and tips.     So, first you need to cook the lasagna based, namely the layers of dough. The dough can cook yourself or buy sheets at the store. If you are preparing yourself, remember, the dough should be very elastic, so the leaves are not torn during the folding of our lasagna. The second important point, the leaves should be thin, otherwise the lasagna will soak the suckling and be solid and dry. Before you start to boil the pasta sheets, add water, a tablespoon of salt and a little sunflower oil. Boil each pastry sheet separately, if you cook together, they can stick together. The finished sheets of dough spread on a tray greased with sunflower or olive oil and give them time to cool down.     Now let's talk about what shapes the taste of lasagna, the sauces. For classic Lasagna using Bechamel and Bolognese. To prepare Bolognese use veal instead of chicken, fresh or canned in own juice tomatoes, not tomato paste, lots of onions and garlic and don't be afraid to add fresh Basil and spices. Bolognese should be fragrant and spicy, as the temper of the Italians. What about the Bechamel, then there must be contrast with the previous sauce. The sauce itself is very delicate, with a creamy aftertaste, but it gives spicy nutmeg, this is not to cost to forget about it.     For cooking lasagna, use the form with high sides. There is the climbing principle: the sheets of pasta - Bechamel - the sheets of pasta - Bolognese sauce and so on. The top layer of dough sprinkle with grated Parmesan cheese, it is perfect for lasagna. After climbing folded, it needs to bake, all the layers of pastry soaked with sauces and steel myagkimi and juicy. The main thing is not to overdo the dish in the oven otherwise it'll just wither.     Before serving, sprinkle with a piece of lasagna Parmesan cheese, place halves of cherry tomato and of course a leaf of aromatic Basil.   ...

Vareniki is a traditional Ukrainian dish that is popular in many countries around the world. We have them prepared in every family and almost everyone who does not like this dish. The dumplings consist of two parts: the dough and filling.     In order that the dumplings turned out delicious and soft it is very important to properly cook the dough. According to this, try to choose a flour of good quality, with plenty of fiber, so the dough will be well kneaded and will not become liquid for some time. A little secret: don't use cold water to prepare the dough, take hot water, but not boiling water. Also, do not overdo it with the eggs, if you add too many of them in the dough, it will be solid and then the dumplings are not as tasty. Remember, the longer you knead the dough, so it will be elastic and soft but not to soft after boiling during cooking. Also, with this dough easier to shape the dumplings, as it will not stick to hands.     Sculpt pierogi is quite simple: make small dough circles, it is very important that they were thin on the circle put a spoonful of the filling and fold circle of dough in half and press the edges. It is important that the edges are well stuck together, then the filling will not flow out and the dumpling will remain intact.     Now let's talk about the fillings for dumplings, In fact, all possible types of fillings are not so easy to count because of their number. Here are the most common filling for dumplings: potatoes, cabbage, buckwheat, mushrooms, onions, meat, cheese. In fact, the dumplings do not only with savory fillings, and sweet. These fillings are made from different berries and fruits ( blueberries, currants, cherries, apples), you can also make sweet dumplings with cottage cheese.     Dumplings were tastier for them are watering, it could be onions fried until Golden in sunflower oil, butter melted, fried cubes of bacon or bacon. The sweet dumplings sprinkled with sugar, or you can add a little butter, sour cream or yogurt. They are served traditionally with sour cream. If someone doesn't like dumplings with sour cream, they cook the gravy with meat or mushrooms. You can also decorate with greens and served on a separate plate of pickles: cucumbers and tomatoes.   ...