“From heart to heart” 200 g of filleted salmon or 100 g of red caviar, 4 slices of white bread, ?? tea-spoon of butter, salt, white pepper, 1 tea-spoon of chopped spring onions, ?? tea-spoon of lemon juice

“From heart to heart”
200 g of filleted salmon or 100 g of red caviar, 4 slices of white bread, ?? tea-spoon of butter, salt, white pepper, 1 tea-spoon of chopped spring onions, ?? tea-spoon of lemon juice.

Redden bread in toaster, cut out small hearts. Smear a very thin layer of butter. In variant with salmon: chop fish small, mix with salt and pepper, sprinkle with lemon juice. Leave for 5 minutes, put on bread, pour with spring onions. In variant with caviar: cover bread with caviar, pour with spring onions.

“Pomegranate bracelet”
2 mutton chops, 1 table-spoon of olive oil, ground cinnamon, chili and anise on the edge of knife, salt, pepper, 2 table-spoons of pomegranate seeds.
Mix meat with oil and spices, salt, pepper. Fry on grill or teflon frying pan, 2 minutes on each side. Put in an oven for 10 minutes at 200C. Pour with pomegranate seeds before serving.