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Crushed walnuts
Walnut kernels ground to a crumb or paste for satsivi, pkhali and baklava fillings.
Crushed walnuts are walnut kernels ground to a coarse crumb or a moist paste. They go into Georgian sauces (satsivi, bazhe), pkhali, adjika, fillings for baklava and rolls, and are sprinkled over salads, desserts and porridges.
Recipes with this ingredient
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.
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The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.
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8
60
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.
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8
60
Recipe taken from the magazine "1000 tips for the cook.
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120
Yogurt chocolate cake is a delicate and refined dessert that perfectly combines airy sponge cake, light yogurt cream, and rich chocolate glaze. The layers soaked in aromatic yogurt mousse give the cake a special softness and lightness, while the nut topping adds a pleasant textural note. The origins of this recipe trace back to European pastry traditions that seek a harmonious blend of flavors. This dessert is perfect for morning tea, festive tables, or simply moments of sweet indulgence. The yogurt cream makes the cake lighter compared to classic butter fillings, while the chocolate glaze adds elegance. It can be served chilled to enjoy its freshness and rich flavor. Exquisite yet light — this cake embodies the perfection of flavor balance.
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90
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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60
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
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60
Chocolate mousse 'Delight' is the embodiment of European culinary refinement. This dessert, hailing from France, captivates with its delicate texture and rich flavor. Dark chocolate melts in a warm water bath, revealing deep cocoa notes enhanced by a splash of cognac and the aroma of freshly brewed coffee. Vanilla sugar adds lightness, while whipped egg whites make the mousse as airy as a cloud. After cooling, it acquires a velvety density, and the final touch – garnishing with grated chocolate, walnuts, and juicy cherries – makes the dessert irresistible. An ideal choice for a romantic dinner or an exquisite meal finale, this mousse will provide you with true gastronomic pleasure.
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The recipe is taken from the collection of recipes by Nastya Ozerova.
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The recipe was shared with us by the chef of the restaurant "Kazbek" Mamiya Jojua: "Classic carrot cake with butter cream. It is often prepared with walnuts (for example, in "Starbucks"), but almonds here look more formal, and the taste is more delicate. If you want, you can cut the cake lengthwise into two equal parts, and the cake will turn out layered.
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45
Nut-cheese appetizer is an exquisite blend of creamy melted cheese, crunchy walnuts, and spicy garlic. This dish has European roots where rich textures and deep flavors are traditionally valued. The tenderness of crab sticks adds a marine note to the appetizer while eggs provide softness and balance. The creamy consistency of mayonnaise binds the ingredients together creating a harmonious taste. This appetizer is perfect for filling profiteroles and tartlets but also looks great on crispy bread. It can be served both at festive tables and in cozy home settings. Thanks to the combination of simple yet elegant components, it leaves a pleasant aftertaste encouraging new gastronomic discoveries.
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30
Pea sweets are an unusual dessert inspired by European culinary traditions. Peas, usually associated with soups and side dishes, are transformed here into the base of a soft, fragrant pie. The sweet flavor unfolds through the combination of sugar, raisins, and warm spices like cinnamon and cloves, while nuts add a crunchy texture. This treat is perfect for family tea gatherings and will surprise guests with its originality. Baked to a golden hue, the pie becomes tender inside with an appetizing crust. It can be served as a standalone dessert or complemented with fruits and cream. Historically, such recipes emerged as a way to diversify diets with available ingredients and remain a symbol of simplicity and originality in European cuisine.
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60