Today’s article will be dedicated to pasta lovers, and there are a lot of such lovers. And this is not strange, because what could be better than al dente pasta with an incredible aromatic sauce. Pasta Carbonara is considered one of the most popular Italian dishes. Long al dente spaghetti with a delicate sauce of egg yolks, cream and gualanche (we will definitely write about this ingredient, but a little later). Pasta carbonara is prepared very easily and quickly, compared to other Italian dishes we know.The cooking process itself is quite simple and not at all complicated. If we talk about the set of products, then it is even simpler: spaghetti, egg yolks, Parmesan, gualanche, garlic, spices. Gualanche is salted beef cheeks, they are not so easy to find in the store, so they can be replaced with bacon, it will have virtually no effect on the taste. It is best to choose firm spaghetti; this information is usually indicated on the packaging. Also pay attention to the thickness of the spaghetti; do not buy too thin, as they are more likely to boil over.  The preparation of Carbonara can be divided into two stages: the first is the preparation of the sauce, the second stage is the preparation of the spaghetti itself. The taste of the whole dish will depend on how we prepare the sauce, because it is the basis of the taste. Use a deep frying pan to prepare the sauce. Pour a small amount of olive oil into the pan and heat it well. Then peel a couple of garlic cloves, crush them with a knife, chop them and place them in a frying pan and fry until golden brown. Then cut the gualanche or bacon, you can cut it either into cubes or into thin strips, whatever you like. Fry the garlic and gualanche together for about 15 minutes, after which you can add the cream and let the cream boil.And now a very important step: separate the yolk from the whites, beat the yolk a little and slowly add it to the pan with the cream, stirring thoroughly. You will immediately notice how the sauce begins to thicken. At the very end, add salt, pepper and grated Parmesan. .The second stage is much simpler. Place the spaghetti in boiling water and immediately follow our two tips: first: salt the water well, second: add olive oil. The spaghetti will cook as needed and will not stick together. Drain the spaghetti and place it in the pan with the sauce and mix everything well. Before serving, sprinkle with black pepper and garnish with herbs; if desired, you can garnish with egg yolk. ...

What could be better and tastier than a thick and rich soup with a pronounced taste and aroma of porcini mushrooms. In today's article we will share the secrets of quickly preparing delicious porcini mushroom soup. To do this, we need to purchase the following ingredients: porcini mushrooms, carrots, onions, sour cream, butter, flour, parsley root, salt, pepper, bay leaf and allspice, herbs.You should start preparing the soup by preparing the mushrooms. For this dish you can use both fresh and dried mushrooms. In principle, since porcini mushrooms are not easy to find, you can replace them with regular champignons. Of course, the taste of the soup will be radically different. If you use dried mushrooms, before preparing the soup, you need to rinse them thoroughly, cover them with cold water and leave them to soak for twelve hours, then they will cook faster and will be much softer. If you use fresh mushrooms, then simply rinse them and peel them from excess peel. After the mushrooms have stood in the water, you can put them to boil, it is important to remember that you need to cook them in the same water, then the taste will be more intense. When the mushrooms boil, collect the noise on top and add black and allspice peppers and bay leaves. Chop the carrots, onions and parsley root and cook with the mushrooms. Onions will help highlight the taste of mushrooms, so you shouldn’t skimp on them when preparing this dish. When the vegetables are half cooked, you can add salt. There is a little secret to make the taste of the soup more rich: you can cook it all in chicken broth.The next step is preparing the flour for our soup. Fry the diced onions in butter until golden brown. To make the onion release more juice and become softer, salt it and add a little sugar. Add finely grated carrots on top of the onion and fry everything together. Then, add a few boatloads of flour to the carrots and onions in the pan and fry for ten minutes. Flour will help make our soup.Now it’s time to combine the flour and our soup. In order to prevent lumps from forming, we will tell you one trick. Pour half a cup of liquid from the pan, cool it and stir in the toasted flour, you should have a homogeneous thick mixture. Place the resulting mixture back into the pan and mix thoroughly. To make the soup tastier, add a couple of spoons of thick homemade sour cream....

Bird's Milk Cake is a fairly well-known dessert that we ate back in childhood. Many people love this cake for its special and delicate taste, which is emphasized by a chocolate note. Without any problems, you can try “Bird's Milk” in many pastry shops or buy it in stores, but of course, a homemade cake will be much tastier. We will share with you tips on how to easily prepare the “Bird's Milk” cake so that everyone who tries it will be delighted and ask you for this recipe. The cake consists of chocolate sponge cakes and airy milk filling, it is this combination that makes the taste of the dessert so unique. To prepare the sponge cake we will need: flour, eggs, cocoa, baking powder, starch. Be sure to sift the flour a couple of times through a sieve, then it will be more saturated with oxygen, which will make the cake airy and porous. What about eggs: beat the white and yolk separately. Beat the egg whites until they form a thick foam. To make the whites whip better, add a small pinch of salt to them, and if you have a little time, put the whites in the refrigerator. Beat the yolks until they become pale yellow and thick in consistency. After whisking the eggs, mix all the dry ingredients: flour, starch, cocoa and baking powder.We add starch to make the cake more elastic and not sag under the milk mass, which we will lay on top. Mix the dry ingredients with the eggs using a whisk and not a mixer, then we will keep more air bubbles inside the dough. Place the baking sheet with the dough in a well-heated oven and bake for about half an hour. You can check the readiness of the cake with a toothpick..The milk filling that we put on top is very easy to prepare. First of all, you need to cook semolina in milk. Pour semolina into the hot milk in a thin stream, stirring very carefully with a whisk so that no lumps form. When the semolina is well cooked, remove from heat and cool completely. Beat the butter with a mixer until it increases in volume. Add powdered sugar to the butter in parts and beat with a mixer. Later, add boiled semolina a tablespoon at a time to the oil mixture and beat until smooth.When everything is ready, we can assemble our cake. Spread our cream evenly onto the cake and smooth it well throughout....

Our article today is for real meat eaters who cannot imagine their menu without a juicy piece of meat. It is difficult to calculate how many methods of cooking meat are known today. Now we will share with you advice on how to easily and simply stew meat so that it has an unforgettable taste and the aroma fills the entire kitchen during cooking. We will tell you which meat is best to choose for cooking, which spices to use and which processes should never be skipped. If you follow all our advice, we guarantee that your dish will turn out incredibly tasty, tender and aromatic. Of course, there are a lot of recipes for stewing meat, but our version will make it possible to cook meat in such a way that all its unique taste is preserved, which will be emphasized by simple spices.For this dish we need: meat, onion, garlic, bell pepper, spices, mustard. As you can see, the set of products is very simple. As always, we start with choosing the right meat for our dish. Here you can choose whatever you like, but we recommend choosing pork or beef. The pork will be more juicy, but very high in calories. Beef will have less calories, but may be a little dry. It is very important that the meat does not come from an old animal, otherwise it will be very tough. Never choose meat that is very red in color, pay attention to more pink ones. It is worth cutting the meat into cubes five centimeters in size, but no larger, because then it will be difficult for it to be completely saturated with the taste of other ingredients. It is best to marinate meat with salt, ground black pepper, mustard and a spoon of soy sauce. If you want to feel the real taste of meat, do not add other, more spicy spices.The first process that must be done with meat is to fry it on both sides. Take a frying pan with a thick bottom and heat it well until it begins to smoke. Do not add vegetable oil to it, but immediately lay out the meat. Fry it for a few minutes on each side to form an appetizing crust.Then put it in a saucepan and add coarsely chopped onion. And to the frying pan in which the meat was fried, add a spoonful of butter, crushed garlic and a little finely chopped bell pepper and fry everything together for a couple of minutes. Then pour half a cup of water into the frying pan, stir and pour the meat into the saucepan....