It is interesting to know that millet flour does not burn when you fry it. That's why I always eat millet.
You really like it when they give you compliments about imagination in the kitchen, but it’s not easy to shine every time. In moments of creative blockade, start with the classics, spice it up with something new and everyone will ask you which secret ingredient makes an ordinary cutlet festive.
goes well with wine, and dishes enriched with wine are extremely popular. That is why we reached into the tradition of the great French masters and offered you something completely different, and that is pork legs, and breaded ones.
Nutritionally valuable seeds, especially sesame, are increasingly used in modern cuisine. Chinese cuisine has known it for several thousand years, and elsewhere it is increasingly represented in savory and sweet dishes.
If you have a sensitive stomach, count calories or don’t eat meat, you’ll bypass this recipe. Gourmets, however, do not resist the famous specialty, so they will eat it sweetly served with tartar sauce and quality red wine.
Instead of the classic side dishes, try this one of millet, which characterizes the return to the original ingredients. Fill it with roasted bacon and onion cut into circles, where you can add pumpkin oil if desired.
Did you know that millet porridge is an alkaline grain and helps to balance the intestinal flora? It is rich in potassium and contains all B vitamins. Now that you know this information, don’t hesitate to include it in individual meals more often.