We love sardines. My husband would eat them every day, and when we are at sea we eat so much that at the end of the summer our gills grow and we all become speechless (like fish :-))
We distinguish between sandwiches and sandwiches, and the latter with vegetables, tuna and camembert are definitely a story unto themselves. They can replace lunch with nutrients, and they will be good companions for trips and picnics.
That a light, low-calorie diet doesn’t just consist of snacking on raw vegetables, the best example is the unique Mediterranean cuisine. Plenty of cooked fish and vegetables ensures a slim figure, shiny hair and a beautiful complexion.
Although they usually end up in risotto, black, in this dish, in good company, a variety of vegetables and cuttlefish spices are revealed as a top delicacy.
Coat bread, canapes, crackers or bruschetta with aromatic black olive paste, mix it into pasta sauce or meat marinade, and it will blend well with the taste of baked potatoes and baked white fish.
Snacks with the smell of the sea and the taste of socializing with good wine will serve as an introduction to the party, the so-called. ice-breaker.
Watermelon, sea bass, sea bass, smudut, dut, wolf, agac… It hides behind various names, and belongs to the first-class fish of our sea. They say that it is most delicious in summer and autumn, and it is just grilled, with a little chard or cooked vegetables with olive oil.
The Creole cuisine from which this recipe comes is based on French cuisine with admixtures of Spanish, African and Italian. It is decorated with a lot of spices, as well as this shrimp cocktail spiced with cayenne pepper, which is obtained from dried cayenne peppers.
Tempura is known today as a Japanese dish. The history of gastronomy, however, mentions that tempura was actually brought to the Land of the Rising Sun as early as the 17th century by Portuguese missionaries.