Blog - Recipes

06.02 2013

Schnitzel “Cordon Bleu”

I guess the name “cordon bleu” is associated (especially for those who hear it for the first time) with aristocratic France, something like “exquisite crouton”. Partly they are right with this associations, but only partly. Here the most interesting thing is not coolness at all, but on the contrary simplicity and genius. But let’s go step by step…

France. Paris. I can definitely tell that the name has come from there, but the question is if the famous dish has come from there as well. Till now nobody knows it for sure.

29.01 2013

Baked stuffed potatoes

Today I want to present to you one of simple dishes. We’re going to speak about stuffed potatoes baked in an oven. For this we’ll take potatoes, better of floury type with a lot of starch. Choose quite big tubers. We’ll also need ham, here I leave you the right to choose. You can use smoked or boiled ham. Next step will be an onion knob and cheese. I’ve chosen two sorts. One is usual and the other is blue cheese, this variant is optional.