Hello dear readers! Today I want to introduce you to a meat dish, called “the capitals of the Lozi-pechene” or more simply roasted meat. An unusual name, isn’t it? By the way, here it is in the picture, look.
But before we tell you about this simple recipe, would you like something else to tell.
Who is a regular reader of my blog, you may have read in the last article that I’ve been studying “the Module. The analysis of the blog” Alexander Borisov, and he recommends having clear objectives when writing your blog posts. Need to find out for myself what value I want to convey to their readers. I’ve been thinking on this issue. What is so special to share with you, which is rarely seen on other cooking, Russian blogs? Because the Internet blogs culinary topics a great variety of interesting recipes even more. Here’s a thought, I thought and came up with!
If you came to get acquainted with me closer on the page About me. you know that I am originally from Western Ukraine, but rather from the Transcarpathian region. This area is famous not only for its wonderful nature and monuments, but also delicious international cuisine. With her and then I want you from time to time to acquaint. By the way, Transcarpathian cuisine much borrowed from Hungarian cuisine and a bit improved. Although one and the same dish in different regions, but prepared differently, for example, one the same dish may differ by ingredients and method of preparation. Continue reading