For events, of course, need a festive table. If you come to visit, then you need to set the table all the rules of etiquette and cook to taste terrific dish. For the first course if you arrange a dinner party, be it soup, rossolnik or cream soup, you'll need more decent pot is desirable from the service. Usually the first dish put on the table before the guests took their seats. Menu informal lunches are not very strict. It may include only two dishes, but usually their number is limited to five. Soup can not apply, especially if the meal starts with appetizers. To read more click here: Tribune Media Company. At an informal luncheon soup is never served in the traditional shallow soup plates. Main dishes are your trump card. You can make julienne, duck souseili nut chicken with pineapple. If you are arranging a dinner in nature, the best refreshments will be barbecue. The third dish – a salad. Salad is usually served along with the intermediate dish – it's easier. Special knife is used depending on the type of lettuce and on whether filed thereto cheese. Salad can be served separately, as the fourth dishes, and it can also replace a dessert, especially if it is served with various kinds of cheese. At an informal dinner dessert devices can be put on the table before putting them in front of a shallow dish. Otherwise, she owner puts them on dessert plates and passes the guests along with dessert. Now let's talk about tablecloths. White tablecloth is designed for all special occasions and holidays, its advantage is that it looks ware of any color and the table can be decorated with any flowers. Roses, crystal glasses, silver candlesticks, and antique china, not to mention the good, old wine, can help create exactly the atmosphere that should prevail when celebration of the engagement or wedding anniversary. Creating a spring mood promotes tablecloth delicate pastel shades of pink, blue or light green, decorated with white embroidery. The perfect complement will be spring flowers: lilies, tulips, daffodils, hyacinths, crocuses, or willow twigs. Care must be taken and drinks festive table. For children must be advance to make soft drinks, adult refreshments drinks and wine and champagne. For dessert, offer tea or coffee. Remember, table decoration, selection and combination of dishes, serving on it depends on your imagination and fantasy, taste and skill. On materials Recipes
The most popular herbs – parsley (fresh coriander), dill, celery and (basil). Other seasonings include wine vinegar, added separately to salads and marinades and yogurt products. Variety of bread, unleavened and, is a key element in food for the majority of the population. Flat bread or naan (flat cake) is usually baked in clay ovens (tandoors) and served with tea, not to mention each separate dish. Some types of cakes cooked with onions or meat, baked in pastry, sprinkled with sesame seeds other or Kalonji. Central Asia is known for the presence of diverse and delicate yogurt products. The most famous Katyk or yogurt made of sour milk, and suzma – melted thick milk similar to cottage cheese. They are usually served separately, in salads or added to soups and main courses, and gives the latter a unique and delicious flavor. Pilaf (Uzbek version of 'pilau') is the leading dish of the Uzbek cuisine. It consists mainly of fried meat, onions, carrots and rice with raisins, barberry, pea 'nohat' and (or) fruit. A related site: Walt Disney Co. mentions similar findings. Uzbek men pride themselves on their ability to make the most unique and luxurious pilaf. Oshpaz chef, often prepares a pilaf on an open fire, in a separate kettle. On holidays or special events, such as weddings, more than 1000 people have the opportunity to try pilaf. Of course, it takes years of practice to perfect cooking this dish, sometimes contains more than 100 kilograms of rice. Tea as a ceremony is one of the finest oriental traditions. Tea is offered first to any guest, and there is an additional set of practices, including preparation, and consumption of tea. Green tea – prevails, and is a drink of hospitality. Black tea is preferred in Tashkent. Both species tea is sometimes served with milk, often with sugar. Tea drinking ceremony in Uzbek cuisine also includes the consumption of dishes such as samsa, scones, halva, and various fried and baked foods. '' (tea) – it is an important part of traditions of Uzbek society. Always located in a shaded place, preferably located near a cool stream, – a meeting place for social interaction, communication and fellowship. Uzbek men going around the low tables set on the trestle (special beds with fences), decorated with ancient carpets, enjoying delicious pilaf, shish kebab and endless cups of green tea.
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