“Popular salad classics can be not only tastier, but also more convenient to prepare during shutdown schedules. Andriy Nashta, the chef of a well-known restaurant in Brovary, recommends replacing the usual cooking of vegetables with baking them in foil. As Andrii explained in an interview for UA.News, this method not only preserves the rich aroma and concentrates the taste, but also significantly extends the shelf life”, — write on: ua.news
Popular salad classics can be not only tastier, but also more convenient to prepare during shutdown schedules. Andriy Nashta, the chef of a well-known restaurant in Brovary, recommends replacing the usual cooking of vegetables with baking them in foil.
As Andrii explained in an interview for UA.News, this method not only preserves the rich aroma and concentrates the taste, but also significantly extends the shelf life of products. Baked vegetables in the skin can be kept in a cool place for up to five days, which allows you to make preparations in advance.
The chef also suggests changing the “secret” ingredients of familiar dishes. For example, in the “herring under a fur coat” salad, traditional fish should be replaced with smoked mackerel, and fatty mayonnaise should be replaced with cream cheese, cream and salt sauce. This will make the dish easier to digest and give it a modern restaurant taste. For a special accent, you can add canned cod liver to the salad.
The basis of the festive table should be products with a long shelf life and minimal need for a refrigerator. Andriy emphasizes that using the balcony to store baked vegetables or ready-made meals is a working strategy in preparation for the New Year. The main thing is a creative approach to the ingredients, which will allow you not to turn the holiday into an exhausting quest in the kitchen.
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