Every household has its own tuna spread recipe. I learned it from my mom, that a great tuna spread must contain boiled egg and onions. I boosted up the recipe learned from home and created a rich flavored spread great to bring it to work or for a picnic.
People always say: “I can cook pasta – that’s all my cooking talent”. And then they throw everything in the sauce to make an over-complicated dish – this way the sauce has a chaotic flavor. The key of a perfect pasta is balance and simplicity, but with one or two key ingredients. In today’s pasta dish my heroes are the shrimp and the dry white wine.
Ten-twenty years ago nobody really heard about quinoa. Especially in Europe. As in 2016 it fought out it’s place in the modern cuisine. It takes an important part in vegan diet as it is high in protein and contain essential amino acids like lysine and acceptable quantities of calcium, phosphorus and iron. As far as most of the people know, the millet is only served to birds and to make beverages – we wouldn’t think that it can add a great flavor or nutritional value to our dish. But if that’s the case the quinoa and millet mixture is a perfect combination for a great garnish next to a salmon steak.