The Dangers of Caviar

CaviarCaviarAfter Russian caviar, second in quality and price is Iranian caviar....
Tapenade - the Poor Man's CaviarTapenade - the Poor Man's CaviarIn Southern France, the spread became known as the black butter of Provence and caviar of the poor....
CaviarCaviarServe the caviar cooled. For best taste, serve the next day....
Carp CaviarCarp CaviarFinally, check the taste of the caviar. If needed, add more salt and beat with the ground cloves....
Shopi CaviarShopi CaviarThe products can be blended in a blender, and finally - pour in enough milk to allow the formation of a mixture with the density of caviar....
Semolina CaviarSemolina CaviarBoil 1 2/3 cups (400 ml) of water and add the semolina while stirring over low heat until thickened. Allow it to cool and season with salt and pepper...
Homemade CaviarHomemade CaviarSoak the bread in water and drain it well. Mix the eggs in a deep bowl, grate onions and blend lightly. Add bread and continue to blend. Once...
Tarama CaviarTarama CaviarStart popping the caviar roe, the more that pop the better (if possible pop them all)....
Light CaviarLight CaviarChop the vegetables and salmon as finely as possible but do not mash them under any circumstances because it'll change the taste. In a suitable...
Garlic CaviarGarlic CaviarYou need to get a fluffy caviar. If you find that you need more oil, pour in more....
Spring CaviarSpring CaviarThe quantities of the products are up to you. Grate the eggs, feta cheese and pickles finely. Chop the onions very finely as well. Optionally...
Mushroom CaviarMushroom CaviarThe mushrooms are cleaned and their stumps are cut off. Stew them in oil. Grate the onion and add it to them. Once it fries a little, add salt...

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