Celery leaves

Celery cream soup is a refined dish of European cuisine that captivates with its tenderness and sophisticated flavor. Celery, with its vibrant aroma, adds freshness and lightness to the soup, while cream makes it velvety. This soup is often served in the finest restaurants in France but can also be made at home. It is perfect for a cozy family dinner or a festive table setting. Its taste is mild, with subtle nutty notes of celery complemented by a delicate creamy texture. Croutons provide a crunchy contrast, making each spoonful a true gastronomic delight. Celery cream soup can be served as a standalone dish or as an exquisite starter for dinner. Due to its ingredients, it is not only tasty but also healthy since celery is rich in vitamins and antioxidants.

Puff pastry with confit duck breast, spinach, and caramelized plum is a true embodiment of European gastronomy, combining the tenderness of duck, the sweetness of caramelized plum, and the freshness of spinach. The dish has noble roots in French cuisine, where confit is valued for its rich flavor and velvety texture. The sweet-sour notes of plum infused with spices and duck essence create a unique depth of flavor. The crispy puff pastry baked to a golden crust serves as the perfect base for this exquisite composition. Served with poached spinach in leek and duck sauce completes the harmony of flavors. This dish impresses not only with its aesthetics but also reveals the richness of traditional cooking methods, turning the meal into a true gastronomic ceremony.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

Warm camembert with unagi sauce is an amazing combination of French sophistication and Japanese culinary finesse. Camembert, famous for its tender, velvety flavor, melts in the oven and on the grill, revealing its creamy texture. The unagi sauce, traditionally used in Japanese cuisine, adds a sweet-spicy note that harmonizes beautifully with fig jam and walnuts. Honey and balsamic cream add depth of flavor, creating an exquisite balance of sweetness and richness. Served with crispy grain chips and fresh herbs, the dish is not only delicious but also aesthetically pleasing. Perfect for special dinners and gourmets who appreciate culinary experiments.

Carrot bread is a bright and aromatic creation of American cuisine that combines a tender texture with the sweet taste of carrots. Its origins date back to times when homemakers sought ways to use available ingredients and give them new flavor nuances. Thanks to carrot juice and grated carrots, the bread acquires a pleasant natural sweetness and a rich golden color. The addition of celery adds a light spiciness, while the soft dough makes it especially airy. This bread pairs wonderfully with cheeses, butter, or fresh salads and can also serve as an excellent base for sandwiches. Baked to a golden crust, it becomes an ideal treat for both morning breakfast and cozy family dinners.

Celery root and carrot soup is a delicate, warming dish rooted in Russian culinary traditions. Its velvety texture and the light sweetness of carrots harmoniously blend with the spicy note of celery, creating a refined flavor. Yogurt adds a slight tanginess, while honey and coriander provide a sophisticated depth of aroma. Ginger warms it up, making this soup perfect for cool evenings. It is not only nutritious but also has health benefits, boosting immunity and providing energy. Served with celery leaves and fresh apple, it adds a crunchy texture and refreshing accent. This soup is true culinary poetry that embodies the harmony of simple ingredients and rich flavors.

Hae from dorada is a refined dish of Korean cuisine that combines the freshness of fish with rich spice aromas. This is a variation of traditional hae using tender dorada fillet that absorbs marinade flavors perfectly. Crunchy carrots, sweetened by palm sugar, and spicy onions create a balance of textures. Green peas add freshness while sesame oil and nori seaweed complement the dish with soft nutty and ocean notes. A light acidity from vinegar brightens the flavor, while coriander and black pepper add an Eastern spiciness. This dish not only delights the palate but also decorates the table with its visual splendor, especially when paired with sprouts and nuts. It is perfect for festive gatherings as well as a refreshing snack on warm days.

To make spelt dirty, take clean spelt and add chicken liver to it. The liver will boil over and visually dirty the spelt. The dish will end up looking scary, but liver lovers will appreciate it. You will have to soak the spelt well in advance, otherwise it will take several hours to cook until soft.

This is not a completely orthodox version of the famous salad niçoise - they usually don't put potatoes in it - but in this form it can be both a salad and a main dish, especially if you take more tuna and potatoes.

The recipe was shared with us by Vladimir Mukhin, the chef of the White Rabbit restaurant.

Chicken fillet with lemon and celery is a harmonious blend of tender meat, fresh greens, and a bright citrus note. This recipe is inspired by traditional Chinese cuisine that skillfully balances flavors. Celery leaves add zest while lemon refreshes the dish, making it light and aromatic. Spices like curry, nutmeg, and black pepper create a complex yet refined taste that highlights the natural juiciness of the chicken fillet. Baking in a bag preserves all the aromas, allowing the ingredients to infuse with each other. This dish is perfect for a light dinner or festive table, especially when paired with rice or vegetables. It impresses with its simplicity of preparation and richness of flavors.

Hangover soup is an important cultural genre, and knowing how to make it is a useful skill. The Chilean version is more of a very rich beef stew with a very rich broth, potatoes and a poached egg. Breakfast, lunch and dinner in one bowl . This soup is also a sure sign of Monday in small Chilean towns and, among other things, helps get rid of the remains of a Sunday barbecue.

Cold lobio is a traditional Georgian dish full of aroma and rich flavor. Its history dates back to ancient times when beans were a staple food in the Caucasus. The dish is characterized by the combination of tender beans with spicy herbs, garlic, and zesty notes of chili pepper. Lobio has a slight tang from tomatoes, while greens add freshness. This versatile dish can be served as an independent appetizer or a side to meat. It is perfect for summer as it is served cold, refreshing and satisfying at the same time. Its simplicity in preparation makes it popular not only in Georgia but also among lovers of Caucasian cuisine worldwide.