How to cook jelly beef. How to cook beef leg jelly according to a step-by-step recipe with a photo

Kholodets or cold, as my friend calls it, is the most delicious and traditional snack on our table. Our grandmothers cooked it, and we cook it, because the dish is not only tasty, but also healthy. Beef jelly is on our menu. There are a lot of jelly recipes now - both pork, and chicken, and with fish, and even with seafood, although it should be noted that in the last of the listed it is necessary to add a gelling agent - agar or gelatin, since it will not harden by itself.

Beef jelly

It is advisable to take meat for homemade beef jelly fresh, not frozen. The choice of meat and its preparation is the most crucial moment. Now, fortunately, for an additional fee, beef legs can be chopped right in a butcher's shop or pavilion - which is very convenient for the hostess, because both the knuckle and the motorbike are long enough and may not fit in the pan.

If such a service is not available, you will have to cut the bones into acceptable pieces yourself. It’s easier to do this with an ax, but then it will be necessary to strain the broth for jelly through cheesecloth, otherwise there will be fragments in the appetizer.

how to cook beef jerky

step by step photo recipe

Ingredients:

• beef (leg and joint with pulp) - about 4 kg,
• water - about 3 liters,
• salt,
• potted black pepper,
• sweet peppercorns,
• 2 bulbs
• 2 carrots
• 4-6 garlic cloves,
• bay leaves,
• dill umbrellas - optional.

Cooking process:

To begin with, rinse well and scrape the chopped parts for jelly. Remove bone fragments, if any. Do not remove fat and films from meat.

Place the bones and meat tightly in a deep pan. Pour in water so that it slightly covers the skis, let it boil, remove the foam.

Often the housewives are faced with the question: how long does it take to cook beef jelly? You need to cook for at least 4 hours, ideally - 5. The meat should languish, there should not be strong seething at all, otherwise the broth will simply boil away during this time. For a gas stove, you can use a divider.

Let's prepare the vegetables. Peel the onion and carrot, do not chop. After cooking, they are simply removed from the broth.

After 3-4 hours of cooking aspic, add onion, both types of pepper, salt, continue to cook for a few more hours.

We clean and chop the garlic, put part of it in the broth with bay leaf half an hour before the end of cooking. Sometimes I put all the spices at once.

The jelly is almost ready, remove the onion and bay leaves.

Refrigerate boiled meat for jelly.

Boiled carrots can be cut into curly cuts or just asterisks.
The meat must be removed from the bones. Visually check that there are no small bones on the meat.

Finely chop large pieces of meat and softened veins. For a more delicate structure of the jellied meat, first cut the meat into cubes, and then disassemble it into fibers. Arrange in special vessels or deep plastic containers. At this stage, if you like, add the grated garlic.

A dense crust on the broth indicates that there are a lot of gelling substances in the broth and your jelly will definitely harden even without gelatin.

Before pouring boiled meat with broth, the liquid must be filtered. You can put several layers of gauze directly into the strainer.

Slowly pour in the broth.

We put in a cold place until completely solidified. The most ideal place would be the middle shelf of the refrigerator.

Cover the container with a lid or film, as our dish is very fragrant.

Jellied Decorating Tips:

For brighter colors, place a couple of viburnum, lingonberry or red currant berries on the bottom.
You can also decorate the jelly with greens, lay it raw before pouring the broth.
For beauty, lay circles of boiled quail or chicken eggs on the bottom.

The secret of a beautiful puff cold

A layered beautiful aspic is created in layers, with a different decoration in each layer.
Meat is traditionally laid out on the bottom layer and poured with a small amount of broth, let it harden.
The next layer is carrot slices and berries.
Lay out the last layer of greens and quail egg rings.
You can also make a layer of boiled or baked beets, cut into small cubes.
For a spectacular serving, you can also add a small amount of sweet corn to the jelly.

To remove the jellied meat from the mold, lower the container for a couple of seconds in hot water - so the jellied meat will easily fall behind the walls.
When serving in portions, cut the jelly into large squares. And when laying out, the meat part should be on top. In this case, you can decorate the dish with boiled carrots, folding a rose from it, fresh herbs.
Aspic is traditionally served with white or red sauce with horseradish, mustard.

Secrets of transparent and tasty jelly

For a more transparent broth, many housewives prefer to drain the water after boiling the broth so that there is no foam.

The amount of water, of course, depends on the container in which you will cook the meat, but the water level should be no higher than 2 cm from the edge of the meat, and the meat on the bone should be evenly and tightly packed.

To enhance the taste, chopped garlic should be added to the broth 5 minutes before the end of cooking, and it should be at least 1 clove per half liter of water, so the cold will be very fragrant.

Aspic or, as it is also called, jelly is a fairly popular dish. There are many options for its preparation, but today we will look at how to cook beef leg jelly. Such a dish is not only tasty and nutritious, but also healthy, so it should be included in the diet at least sometimes.

Before telling you how to cook jelly deliciously, it is worth knowing some of the features of how to choose the right beef legs, because the taste of the dish will depend on your purchase.

First of all, you should carefully consider the product, the legs must be fresh so that the taste and smell of the dish are not spoiled. Pay special attention to the color of the meat, it should be even, pink, without any spots. The presence of stains indicates that the product has been repeatedly thawed and frozen. Also be sure to smell the meat, the smell should be pleasant, even slightly sweet. If you bought frozen products, then the legs must be thawed, scraped with a knife and rinsed well.

How to cook jelly beef leg?

First of all, we list the ingredients for a delicious, fragrant aspic: 1⁄2 kg of beef legs, 1 onion, 1 carrot, a few cloves of garlic, salt and spices of your choice, it is advisable to add bay leaf and allspice.

Now you need to prepare the beef legs. They must be doused with boiling water, singe over the fire and well cleaned of dirt. Then, with a knife, you need to cut off the hooves and coarsened skin, chop into pieces. Next, it is recommended to fill them with cold water and leave to soak for several hours.

Once all the ingredients are prepared, you can begin the cooking process. To do this, we take a container, put our chopped legs, peeled vegetables there and fill everything with cold water, leaving 10 cm to the surface. As soon as the broth begins to boil, reduce the heat, leave the lid half open and do not forget to remove the foam that will periodically appear on the surface of the broth. We cook our jelly for about 8 hours, 30 minutes before the end you need to get the vegetables and add all the spices, including salt.

So, 8 hours have passed, you can turn off the fire and take out our legs, give them time to cool down a bit. Next, we separate the meat from the bones and, together with chopped garlic, lay out in trays. Pour all the broth and put in the refrigerator to solidify.

How to cook jelly from beef legs and pork knuckle?

We told you how to cook beef leg jelly, even more tasty and rich jelly is obtained with the addition of pork knuckle. To prepare it, you will need: 3 beef legs, 1 pork knuckle, 1 onion, 1 carrot, spices, garlic, salt.

The cooking method is no different from the previous recipe. We also prepare all the ingredients, put them in a saucepan, fill with water and put on fire. Do not forget to remove the foam and, half an hour before the end, get the vegetables and add the spices of your choice. As always, we prefer allspice and bay leaf.

How to cook jelly beef leg and chicken?

It turns out very tasty jelly with chicken meat. There is nothing complicated in its preparation. You just take 2 beef legs, 1 chicken, all the same vegetables and spices. The chicken and legs need to be singeed, cleaned well, soaked for 3 hours in cold water. We put the cleaned and soaked meat in a saucepan, pour water (2 liters of water per 1 kg of meat) and put on fire.

Cook the jelly over low heat for 7-8 hours, periodically removing fat and foam. 40 minutes before readiness, we take out the vegetables, salt the broth, season with spices.

How to cook a delicious dish in a slow cooker?

You can cook jelly not only on the stove, but also in a slow cooker, especially since this method of preparing it is the simplest and most convenient. To do this, you take all the necessary ingredients, in our case, these are 2 beef legs, onions, carrots, spices. We put everything in the multicooker bowl, immediately add salt, all the spices, pour 1.5 liters of water, close it, turn on the “Extinguishing” mode and forget about our jelly for 6.5 hours. At the end of the cooking process, we take out the meat, filter the broth, put chopped garlic and meat in the trays, pour the broth and wait for it to solidify in the refrigerator.

How to get transparent jelly?

Many housewives are interested in the question: how to cook transparent jelly? In order for the jelly to turn out not only appetizing and fragrant, but also beautiful and transparent, it is worth observing some conditions:

• as soon as the broth boils, the fire must be reduced to a minimum;
• during the cooking process, the brew should not boil, but only languish;
• pour purified water, not from the tap;
• do not forget to monitor the appearance of foam, it must be constantly removed, but it is better to drain the water after the first boil. Rinse the meat, pan and pour clean water;
• before pouring the broth into trays, it should be filtered through a sieve or ordinary cheesecloth.

Not everyone likes to cook beef jelly, because. a beef dish turns cloudy and hardens poorly. But if you do everything right and in accordance with good recipes, the jelly will turn out not only beautiful and transparent in appearance, but also very tasty.

It is preferable to choose beef legs for cooking aspic. And in order for the broth to freeze, be sure to use bones with cartilage in addition to meat, as they contain a lot of gelatin.

The best variant of jelly is beef leg jelly.

Ingredients:

• bay leaf;
• 2 carrots;
• 2 onions large;
• 4 kg of beef bones and meat;
• a few peas of black pepper;
• 8 cloves of garlic;
• 4 liters of water.

Cooking:

1. Chop the legs into several pieces, otherwise they will not fit in the pan. Thoroughly wash the meat, bones and cartilage, cover with water and leave to cook for 5 hours, covered with a lid.
2. Put the carrots with onions in the broth, unpeeled and well washed, or peeled.
3. After 5 hours of cooking, add vegetables, peppercorns, garlic and bay leaves to the broth. Do not forget to salt and cook for another 2.5 hours. Cook beef jelly over medium heat.
4. Remove the vegetables from the broth, they are no longer needed. Put the meat and bones on a separate plate and carefully separate the meat from the bones. Use a knife to mince the meat or shred it with your hands.
5. Add garlic and ground pepper to the meat, mix.
6. Put the prepared pieces of meat in the form. If you plan to decorate aspic, before the meat, you can put beautifully chopped pieces of carrots, corn, peas, eggs or sprigs of fresh herbs on the bottom.
7. Strain the broth. Use gauze for this, complex in several layers. So in the broth there will be no small bones, and the liquid will be more transparent.
8. Pour the broth over the pieces of meat and leave to solidify overnight in a cold place.

Delicious homemade beef jelly is ready and will surely please guests and family.

Beef jelly with pork

If you are preparing jelly according to this recipe, take beef and pork in equal proportions. The recipe for beef jelly with pork legs will help you prepare an appetizing and very satisfying snack.

Required Ingredients:

• 2 kg pork (leg and shank);
• 500 g of beef;
• 2 heads of garlic;
• bay leaf and peppercorns;
• bulb;
• carrot.

Cooking steps:

1. Rinse the meat well and soak in water for 12 hours, changing the water every 3 hours.
2. Cover the meat with water and boil. After boiling, drain the first water. Cook over low heat for 2 hours.
3. Chop the onion and garlic, grate the carrots.
4. Half an hour before readiness, add salt, vegetables, garlic, bay leaves and peppercorns to the broth.
5. Grind the finished meat, strain the broth.
6. Lay a cling film on the bottom of the mold to make it easier to remove the frozen jelly from it later.
7. Put the meat evenly in the form, pour the broth and cover with a film. Leave the jelly in the refrigerator for the night to harden well.

Ready delicious beef jelly can be cut into pieces, put on a dish and served with horseradish and mustard, garnished with fresh herbs. Prepare beef jelly and share photos with your friends.

Beef jelly with gelatin

Despite the fact that the use of bone and cartilage in recipes helps the broth to harden well, many people cook jellied beef with gelatin.

Required Ingredients:

• 45 g of gelatin;
• 600 g of beef;
• a few peas of black pepper;
• bay leaves;
• 2 liters of water;
• bulb;
• carrot;

Cooking:

1. Pour the washed meat with water and cook. It is important not to skip the boiling of the broth, which can make it cloudy. After boiling, the broth should be cooked over low heat for 3 hours.
2. Peel the vegetables, after 3 hours add to the broth along with the peppercorns. Salt and leave to cook for an hour. Add bay leaves to the broth 15 minutes before the end of cooking.
3. Remove the meat from the broth and strain the liquid. Divide the meat into pieces and lay out nicely in a dish.
4. Gelatin pour 1.5 tbsp. boiled hot water. Stir the already swollen gelatin well and pour into the slightly cooled broth.
5. Pour the liquid into the pieces of meat in the form and leave to harden.

You can also add other types of meat to the beef jelly recipe, such as chicken or turkey.

It takes 7 hours to prepare beef jelly, of which 1.5 hours is the net work time in the kitchen. Jellied meat is boiled in a saucepan for 5 hours.
In a slow cooker, cook aspic for 6 hours in the "Extinguishing" mode.
Cook jellied meat in a pressure cooker for 3 hours.
In a multicooker pressure cooker, cook aspic for 1.5 hours on the "meat" mode.

How to cook jelly beef

Products
Beef on the bone - 2 kilograms
Onions - 2 large heads
Carrots - 2 pieces
Garlic - 2 pieces
Bay leaf - 2 leaves
Peppercorns - 15 pieces
Salt - 2 tablespoons
Water - 4 liters

How to cook
1. Thoroughly wash, using a brush, meat and bones of beef.
2. Pour water into a saucepan.
3. Put the meat and bones of the beef into the water.
4. Put the pan on a quiet fire.
5. Add salt, pepper, cook aspic over low heat under the lid, removing foam, 4.5 hours.
6. Add peeled onions and peeled carrots, bay leaves and peppercorns.
7. Cook aspic for another half an hour.
8. Remove the onions from the broth, carefully lay out the carrots - you will need it for decoration.
9. Leave the jelly to cool for 2 hours in a cool place - and remove the top fat.
10. Put meat and bones on a wide plate, let cool a little (you can take it out to the balcony).
11. Strain the aspic broth through a sieve (very important, because bone fragments can separate into broth during cooking) or gauze.
12. Separate the meat and soft parts of the cartilage from the bones.
13. Divide the meat into fibers and put it into molds, taking into account: the larger the mold, the more meat should be put into it.
14. Finely chop the soft parts of the cartilage and put into molds.
15. Peel and finely chop the garlic, sprinkle the meat with it.
16. Put the carrots cut into circles for decoration.
17. Pour the meat with broth, leave to cool.
18. When the jelly has cooled, put it in the refrigerator for 4 hours.
Your beef jelly is cooked!

Fkusnofakty

Meat and bones for beef
Meat for beef jelly must be chosen with a bone that will give up its natural gelatin to solidify the jelly. For jelly, you can use the shank, knuckle, ribs, beef leg, beef tail, head, knee.

Proportions of meat, bones and water
For jelly you need 4 liters of water, 1 kilogram of meat and 1 kilogram of bones. In this case, the jelly will harden without adding edible gelatin. The meat and bones in the pan should be completely covered with water, for this some parts of the beef may have to be cut.

Adding other meats with gelatin
In beef jelly, chicken (legs, thighs) and pork (ears, legs) can be used.

Fire for cooking beef jelly
The fire during cooking should be minimal, but such that the water boils, gurgling a little.

Shelf life of cold beef
Beef jelly will keep in the refrigerator for 4 days. To preserve the aroma, it is recommended to cover the jelly with lids or polyethylene. To increase the shelf life, jelly can be put in the freezer - it is stored there for up to a month. Then you can simply defrost the jelly or melt it, boil for 10 minutes and let it harden again.

Seasonings for jelly
When cooking, you can add a cinnamon stick, a few cloves, suneli hops.

What to serve with jelly
Kholodets is traditionally served with horseradish or mustard, adjika and horseradish can be served additionally.

Cartilage in the cold
Cartilage in jelly is a matter of taste. When pouring jelly, provide a part of the jelly molds with cartilage and a part without them.

Products price
If you cook beef leg jelly, the price of cooking products according to our recipe will be 330 rubles. (on average in Moscow as of June 2017).

Aspic, or jelly, is one of the best traditional dishes. You can cook it from pork, fish, lamb. Despite the fact that there is an opinion that jelly is prepared exclusively from pork legs, beef jelly is no less tasty. With the right approach, this dish will be rich, fragrant and very nutritious.

Another beef jelly is called a budget snack. The reason is that even an ordinary soup set is suitable for its preparation. Well, for a special delicacy, the hostesses add fragrant seasonings and spices to the jelly.

Such a homemade dish as jelly has a lot of benefits for the human body. Even our ancestors tried to use it after festivities and holidays. Scientists today attribute to him effectiveness at.

No less useful jelly for joints. Even doctors recommend it for the prevention of arthritis and arthrosis.

Another positive feature of the dish is a large amount of glycine, collagen, phosphorus, iron, calcium and sulfur. All these components improve well-being, relieve fatigue, relieve depression. Collagen helps to smooth the skin.

What meat is better to take?

Understanding the question of how to cook beef jelly is not enough. In order for the dish to turn out to be really tasty, you need to choose the main ingredient - meat.

The choice of meat is the most important moment. It is best to take it not frozen, but fresh.

If possible, it is better to cut it into pieces right on the market. In the case when the meat is bought in a store, you will have to chop it yourself. Otherwise, the ski or shank will not fit in the pan.

When preparing jellied meat, it is desirable to filter the broth. This can be done through ordinary gauze. If you do not strain, a good jelly will be spoiled by bone fragments.

Preparation of ingredients

Depending on what type of jelly is planned to be cooked, it is necessary to prepare the ingredients in advance.

They may be:

• meat;
• dill;
• carrot;
• garlic;
• Bay leaf;
• salt;
• water;
• pepper - both peas and black ground.

If the dish is classic, except for beef, no other meat is required. You can cook an appetizer from several types of meat, with pork knuckle or with chicken.

Due to all sorts of combinations of meat proportions, meat varieties, types, the culinary fantasy of each housewife allows you to cook your favorite dish the way you want, and according to any recipe. Here are just a few of them.

Classic beef jelly

Ingredients:

• leg and shank - about 3 kg;
• onions - 2 heads;
• carrots - 2 pcs;
• bay leaf - 2 pcs;
• garlic - 5-6 cloves;
• salt;
• water - 4 liters.

The prepared shank and leg are washed and scraped off. It is not necessary to remove the film, only bone fragments. Then it is placed in a deep pan, water is poured. After boiling, it is necessary to remove the scale.

Beef jelly is cooked within 5 hours exclusively on a quiet fire. At this time, you need to prepare carrots with onions. Vegetables are not cut due to the fact that after cooking they are taken out. You just need to wash.

After 2-3 hours have passed, you need to put salt, onion and pepper in the container and cook further. Literally half an hour before cooking, lavrushka and finely chopped garlic cloves are placed in the pan. Bay leaf with onions, on the contrary, must be removed.

Now the jellied pan is removed, the meat is removed from the bones and cooled. Carrots are cut into stars or curly cuts.

After that, the meat is placed in a container or molds and poured with broth, after filtering it. Then all this is covered and put in a cool place, for example, a refrigerator.

Jellied meat in a multicooker

If you want to cook a delicious transparent jelly, but there is not much time, you can use it. This recipe calls for 2 types of meat, beef and pork. The result is quick, tasty and very useful!

Ingredients:

• a pair of pig legs;
• beef on the bone;
• 1.5 liters of water;
• garlic;
• salt;
• 3-4 bay leaves.

First, the pork legs are washed, put in a saucepan, filled with water and kept in it for 4-5 hours. After the water is drained, and the legs are additionally washed. Then the beef is also washed, and the carrots are peeled.

In the container from you need to put all the meat, carrots, peppers, salt, bay leaf and fill it with water. All this is cooked in the "jelly" mode.

After cooking, all the meat is cooled and separated from the bone, then laid out in molds into which the broth is poured. At the end, sprinkle with finely chopped garlic on top and remove to harden.

The recipe for their three types of meat is often called festive. Such a jelly is not ashamed to be served both in the family circle on an ordinary day and on a holiday.

Ingredients:

• 1200 grams of pork knuckle;
• 1 kg beef shank;
• 1 pork leg;
• carrots - 2 pcs;
• celery;
• a couple of large bulbs;
• salt;
• peppercorns.

The meat is soaked for a couple of hours, then washed and scraped. Then put in a saucepan and cook for 4-6 hours. For maximum transparency, you need to descale from time to time.

About 1 hour before cooking, add the carrots, celery, and onions to the pot. Aspic is salted and peppercorns are added.

As soon as the meat is cooked, it is laid out along with the vegetables. The meat is cleaned and laid out in forms. After that, you need to carefully pour the broth into the molds and put it to cool.

With pig's feet

Although this recipe is called “With Pork Legs,” it also includes beef. From this, he does not lose his piquancy and becomes even tastier.

Ingredients:

• pork legs - 1 kg;
• beef - 800 g;
• water - 2 liters;
• salt;
• bulb;
• 1 carrot;
• seasonings (ground black pepper and cloves).

The soaked and cleaned legs are placed in a saucepan along with the beef pulp. All this is poured with water, salted, peppered and put on fire for 3 hours. You need to cook aspic until a film forms. Then the meat is cooled, cleaned and laid out in containers into which a rich broth is poured.

Like classic jelly, it must be placed in a cold place to set.

with gelatin

Usually jelly is prepared without, but there are many delicious recipes with it, here is one of them.

Ingredients

• 2 kg offal;
• 400 grams of beef;
• salt;
• mustard;
• egg;
• 1 carrot;
• - 10 grams;
• onion - 1 pc;
• root parsley;
• 3-4 cloves of garlic;
• peppercorns and bay leaf.

First, beef is chopped, then bones and offal are soaked in water. Bones with offal are put on fire and boiled for about 3 hours, after which meat is added there.

Approximately 30 minutes before cooking, you need to pour salt, pepper and other spices with vegetables. At the same time, meat, offal and bones are removed and cooled. After the pulp is finely chopped, it is sent back to the pan and the garlic and gelatin mixture are added.

How to cook jelly beef with pork knuckle? There is nothing easier!

Ingredients:

• beef shank;
• pork legs - 2 pcs.;
• pork knuckle;
• medium bulb;
• large carrots;
• spices to taste;
• salt;
• parsley root.

The soaked meat is cut. Then it must be placed in a saucepan, poured with water and boiled for about 4 hours. After that, you need to add the entire set of ingredients to the container and continue cooking for some more time, about an hour.

After cooking, all the meat is cleaned of bones, crumbled and placed in cups. They need to slowly pour the broth into them. The finished mixture is placed in the refrigerator until completely cooled.

With Chiken

Ingredients:

• chicken - 1 kg;
• beef - 500 g;
• bulb - 1pc;
• carrots - 1 pc;
• salt;
• garlic - 2-3 cloves;
• herbs and spices to taste.

Chicken and beef are pre-cleaned and laid out in a saucepan filled with water. It is necessary to cook aspic within three hours, then add all the spices, vegetables and seasonings and cook for about an hour more.

After the meat is cleaned, finely crumbled and laid out in cups. Then finely chopped garlic is poured on top and the broth is poured.

The curing time of jelly with chicken is 24 hours.

in Ukrainian

Cooking jelly in Ukrainian is similar to the classic recipe. The difference is only in the details, but due to this, the dish becomes incredibly tasty.

Ingredients:

• beef brisket - 1500 g;
• pork legs - 2 pcs.;
• carrots - 1 pc.;
• bay leaf - 2-3 pieces;
• celery;
• salt;
• garlic - 3 cloves;
• bulb.

Prepared meat is laid out in a large container and filled with water. You need to cook the jelly for 4-5 hours, then add the carrots and onions. Keep on low heat for about an hour, salt, add garlic, celery and bay leaf.

After that, the meat is taken out, cooled, finely cut and laid out in shapes. The resulting jelly will be tastier if the meat is not just cut, but divided into fibers.

The broth is poured into the laid out meat and sent to cool for 6-7 hours in the refrigerator.

How to decorate aspic?

Every housewife wants her dish to be not only tasty, but also beautiful. For example, you can use slices of lemon or lime as decoration.

A special sophistication can be achieved by adding capers and gherkins. You can also create a beautiful look with thin slices of bell pepper.

No less impressive on the table looks aspic or aspic with cranberries, peas, beans or corn. In the case when you want simplicity and elegance, you can simply sprinkle the appetizer with fresh herbs.

In order for the famous appetizer to exceed all expectations, it is recommended that you follow some tips when cooking.

1. The meat must be taken fresh.
2. It needs to be soaked for a while.
3. Descale regularly.
4. Salt, pepper and add other seasonings are best before the end of cooking.
5. It is better to cool the dish in the refrigerator on the bottom shelf.
6. In order for the jelly to freeze for sure, you do not need to pour a lot of water.

Conclusion

You can choose any delicious beef jelly for your table. In any case, the main thing is to treat cooking with soul and imagination. The right approach, ingenuity and the right ingredients will help make this dish a favorite for the whole family and for any occasion. Bon appetit!

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.