Decorate dishes, whatever you cookDishes from the chefEven a simple cottage cheese pancakewill look like a delicate dessert if you put it on a large plate next to a scoop of vanilla ice cream, pour vanilla sauce over it and garnish with a spoonful of jelly and berries. You can even decorate and make the dish more "professional" using petals of edible flowers (roses or violets) - the main thing is not to use more than three components of decoration in one dish. For a "restaurant" impression, use huge white plates, round or square, place the food exactly in the center so that it takes up no more than half of the dish, and take up another quarter of the dish with decorations. Do not dump salad, side dish and meat on one plate. Someone will probably have to wash more dishes - but usually it is not the chef who does this, right? Improve the recipe with proven means Your refrigerator should always have products that can make a familiar dish a little better. First of all, greens, herbs and spices that any cook will call the basis of the individuality of the dish: dill, basil, thyme, coriander, celery, rosemary, marjoram. Also keep on hand:

• pumpkin seeds and nuts for salads;
• citrus fruits for peel, which is useful to you in desserts and for decorating cream soups;
• lemon juice (you can ready, in a plastic bottle), which can sprinkle the skin of an almost ready-made chicken or fish to give a subtle flavor and flavor;
• sesame seeds, parmesan or sheep cheese, ideally improving the taste of pasta and soups;
• peeled shrimp (regular and king) - for salads, soups and pasta;
• several types of chocolate, ready-made sauces, syrups and ice cream for desserts (which can be more wonderful than apple pie with vanilla ice cream?).

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