Recipes with sunflower oil

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Whole grain spice pumpkin muffins with whole wheat pastry flour, bran, honey, dates, and raisins. Naturally sweetened, fiber-rich fall muffins with warm spices and orange zest.

Last Christmas, I did it for whole family, they went very nice, this year will try it again!

delicate, a bit spicy dish inspired by Asian cuisine, and stir-fried in my favorite old wok..

Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

not a 5-spice powder.. a different flavor in almost each bite..

July, the high season of chanterelle.. I like the combination of this mushroom with bear's garlic, and here it is..

An easy and tasty side dish - spicy beans and rice.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Spinach and long white radish soup: a clear beef broth scented with juniper and tarragon, loaded with daikon, potato, and spinach, brightened with lemon and turmeric. An unusual, fresh spring bowl.

for fans of spring cabbage and typical combinations..

A delightful gourmet recipe brought to you by Real Food Direct