Fish sausage/50 recipes

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

These sweet and slightly sour pickled pears are soft and melt in your mouth. Serve it with grilled meat, sausages or hot dogs. A delicious and refreshing side dish.

Ready in 15 minutes flat, quick and hearty Asian beef noodle soup.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Asian cod recipe. Asian marinated meaty cod with a crispy coating, colorful tender-crisp veggies, all glazed with a sweet-sour sauce.

I seasoned the fish with a bit salt and black pepper, cooked the asparagus in a hot skillet with a bit olive oil and freshly minced garlic, then seasoned with salt and black pepper, baked for 10 minutes, and it came out absolutely delicious and super light!

Awesome flavors in every way. Pickled relish with wasabi mayo perfectly complimentary. When you bite into it the texture is equal or better than milk-fed fillet mignon.

for fans of spring cabbage and untypical combinations..

Breakfast Burritos Anytime recipe

A very simple, yummy spaghetti recipe for anyone to make or enjoy! Serving sizes are half a cup each.

Cranberry Cocktail Meatballs, First introduced to our family for my sister's puppy shower. My daughter Lindsey can eat the whole batch and requests them for every holiday.

Make these delicious and economical tuna burgers for your family. They are ready within 20 minutes and perfect for a supper on a busy weekday.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.