Lard

Second courses fish and seafood

Baked carp

I must confess that river fish is not very popular in our family - all because of the small bones, which are very tedious to remove. And then I came across the "secret" how to get rid of small bones from river fish. So what to do - I had to check whether this method works, and at the same time to eat fresh tasty fish with tender meat.

#For lunch #For dinner #Unexpected guests #A quickie #Special nutrition #Lenten dishes

Appetizers

Roll of liver pate with lard

I usually make liver pâté with butter and cream, but on a visit to a friend's house I tried pâté made with pork fat and it was just as good. The pâté was served as a roll - with a piece of butter in the center. The pâté was very tasty and juicy - the piece of butter melting and spreading with the pâté added velvety and delicate flavor.

#For lunch #For lunch #For the holiday table #Unexpected guests #A quickie

Second courses fish and seafood

Fish sausages in the steamer

Tasty and healthy sausages. The flavor of fish is not very pronounced, the texture of the sausages is very tender and juicy, and the preparation is not difficult at all. The sausages are delicious both warm and cold.

#For lunch #For dinner #For lunch #A quickie #Special nutrition #For children #Cooking in a steamer #Baby food

Blanks salted

Shkvarki

Shkvarki or vyzharki are small, heavily fried pieces of lard or fatty meat that are considered a Ukrainian delicacy along with salted lard, varenyky and borscht.

Blanks salted

Homemade lard (melted pork lard)

Lard has been cooked in Ukrainian and Russian cuisine for a long time. Lard can be stored for a very long time, and it is used instead of vegetable or butter oil for frying, cooking dough, etc. Do not be frightened by the name, the process of cooking clarified butter is not labor-intensive, although it takes a long time.

Second courses from meat

Salted lard

It is very easy to pickle lard yourself, but its "maturation" requires time and patience. If you do everything right and wait for the right time, you will get very tasty and flavorful homemade salted lard - both a great appetizer and simply &quot&quot&quot" Ukrainian delicacy. The recipe is from "The Gastronome's Book of Meat" .

Second courses from meat

Garlic undercooking

Podcherevka (or podcherevok) is a part of pork carcass with lard and meat. It is one of the national Ukrainian dishes - tasty lard with veins of meat marinated with garlic. A great idea for an appetizer, sandwiches or an addition to borscht. True, it's not a very dietary food, but sometimes you can.

#For lunch #For dinner

Baking unsweetened

Baked pies made of shortbread dough with meat and mushrooms

The combination of pastry and meat is a pretty familiar one. But the dough in the patties is delicious - tender, slightly crumbly and a bit even crumbly, similar to sandy dough. Boiled meat is used for the filling, but I advise you to add fried mushrooms - it will only make it tastier. The recipe is from the book "Gastonome".

#For lunch #For dinner

Second courses vegetable

Potatoes baked with lard in the oven

Delicious potatoes with a crispy baked crust, but crumbly inside. It's quick and easy to prepare.

#For lunch #For dinner #Unexpected guests #A quickie #Outdoors #To the party

Appetizers

Sandwich lard with garlic.

Salo with garlic will go well with rye bread for real Ukrainian borscht or as an appetizer for a feast or just lunch. It will please lovers of lard and garlic. It is prepared quickly, but it turns out very tasty sandwich mass, which can be simply smeared on bread and eaten. I highly recommend giving it a try.

#For lunch #For dinner #For lunch #A quickie

Publications

Methods of molding dumplings, dumplings and patties

How do you choose the right cheese?

How to make almond flour yourself

Poached egg - five ways to prepare the famous French dish

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