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Mustard - searing seasoning, familiar to all from childhood favorite hot dogs. It is prepared from the seeds of plants of the same name. The classic recipe for her company make vinegar, water, oil and spices. Mustard can be burning, spicy, sweet or sour. The main ingredients to improve the taste, add the cloves, pepper and cinnamon. In order to give a bright yellow color in the home, you can add the mustard and turmeric.
Mustard made from the seeds of three species of the cabbage family plants - white mustard, Sarepta and black. English condiment made from white mustard seed, the famous Dijon - black, and is considered to be the most burning Russian mustard, which is prepared from the seed Sarepta. In the preparation of mustard is important to remember that its strength depends on the temperature of added liquid. Products heated to room temperature or slightly higher temperature, will make the seasoning acute and burning. If milled grain pour boiling water, mustard acquire a soft and sweet taste. The Russian and German cuisine mustard indispensable. It goes well with meat and fish dishes. When baking in the oven mustard often lubricated surface of the meat. Then it is covered with a crispy crust, does not stick and remain juicy inside. Mustard - a culinary envoy: her equally eaten as a "street" food and noble cheeses.
Mustard goes well with meat dishes and cheese, it is added to salads, sandwiches, burgers and hot dogs. As mustard ingredient used in the preparation of many of sauces, soups, marinades. Mustard is widely used in many ethnic cuisines. Taste of mustard varieties can be very different in different countries. In most of Europe and in the United States prefer soft mustard with a large number of various flavors. In Russia and Poland is most often used in spicy mustard brown grains without softening additives sharpness
The properties of our collection:

- Name (common and national identity) dishes;
- Approximate cooking time with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calorie dishes (sometimes contents of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dishes and serving)
- Recipes from various foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisine: Russian food (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -children menu, Lenten menu, vegetarian dishes, gluten-free diet

Recipe - a guide for the preparation of food products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal treatment of the ingredients, the methods of serving finished articles.

Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs