Granny Smith apples

The chef of the Linbistro restaurant Grigory Chunikhin shared the dessert recipe with us.

The recipe is taken from Anna Aksenova's book "Mousse cakes. As easy as pie!

Recipe taken from the book "Downton Abbey. Cookery Book.

Rice bowl from Oleg Shin, chef of Coba Hand Roll Bar, looks like disassembled sushi, and the principle of its assembly demonstrates a lot in the Pan-Asian tradition. First of all, typical Asian handling of meat, which is cut into thin slices and literally immersed in boiling water for a couple of seconds, preserving a semi-raw texture. Secondly, handling of tofu, which, before getting into a bowl with boiled rice, is lightly marinated in a complex broth of apples , mirin and seaweed, acquiring a marine, distinctly "seafood" flavor. Spinach greens and shiitake mushroom caps are blanched in the same broth. And on top of all this spicy-sweet-sour broth, a poached egg is placed so that when opened, it envelops both the meat and vegetables with a warm, runny yolk. Recipe from Oleg Shin, chef of Coba Hand Roll Bar.

Sig with green apple is an exquisite dish of Estonian cuisine that combines fresh, rich, and subtle flavors. Lightly salted sig gains a savory depth from the wild garlic oil-based mayonnaise, while the airy cream made from curd, cream, and apple pomace adds lightness and a pleasant tang to the dish. The pickled cucumber contributes a crunchy texture and refreshing note to the composition. This dish reveals the gastronomic traditions of Estonia, where the natural taste of ingredients and balance of textures are valued. It is perfect for serving as an appetizer or light dinner, highlighting the natural richness of flavors from fresh and fermented ingredients.

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.

Chef Eric Le Provost of the French restaurant Le Carré fries duck breast in a dry frying pan, using the natural layer of subcutaneous fat. A dense crispy crust forms on the outside, and pink juicy flesh on the inside . Plus pumpkin puree and a sauce made from dessert wine, which goes very well with the sweet duck meat.

Fig jam is a luxury for residents of the central zone and a necessity for those who live in the south. Figs can yield three harvests per summer, and the need to process them naturally leads to all sorts of preparations. And another inconsistency is sweetness. It would seem, why make jam from already very sweet figs? But with the right approach, the jam can turn out so tasty and aromatic that all questions will disappear by themselves.

Baked apple is a simple, beautiful and healthy dessert, present in many cuisines of the world, as well as in diets under all numbers and names that you can imagine. Recipe by brand chef Alena Solodovichenko .

This exquisite salad with turkey, salmon, and apple combines tenderness, freshness, and vibrant flavors. European cuisine is renowned for such harmonious dishes where the balance of ingredients plays a key role. Tender turkey fillet lightly sautéed in olive oil pairs with delicate salmon, while juicy apple adds a refreshing sweet-sour note. Cherry tomatoes provide a light sweetness and brightness, and lemon juice completes the flavor palette by highlighting the freshness of each component. This salad is perfect for a light dinner or a festive table, impressing with its combination of textures and flavor nuances. Healthy, nutritious, and beautiful – it reflects the aesthetics of modern European gastronomy.

The recipe is taken from the book "Gordon Ramsay. Healthy Eating". "The classic Waldorf salad is a combination of crisp apples, grapes, celery and walnuts. And everything would be fine if it weren't for the huge amount of mayonnaise in it. In my salad, I add shrimp - a source of protein, and replace the caloric mayo with a much lighter Greek yogurt dressing. So make and eat the Waldorf salad. Celery pith is the more tender inner part of the stalks, which is often sold separately.

The 'Fosoyat' salad is an exquisite blend of fresh and vibrant ingredients from Scandinavian cuisine. Its base consists of crunchy 'Granny Smith' apples that add a slight tartness and delicate lightly salted trout that creates a rich sea flavor. Sausages add spiciness while sweet cherry tomatoes refresh and complement the composition. A key nuance is fresh lemon juice that highlights the fish notes and gives the dish a special freshness. This salad is perfect as a light appetizer or main course for a summer dinner. Easy to prepare yet sophisticated in taste, it fits wonderfully into both festive menus and everyday meals, surprising with its unusual but harmonious combination of ingredients.

The greenest salad is a true symphony of freshness and benefits, embodying nature on your plate. Its base consists of crunchy chard, broccoli, and avocado, complemented by juicy Granny Smith apples, cucumbers, and tangy olives. The dressing made from olive oil, lemon juice, honey, and Dijon mustard highlights the natural brightness of flavors while pistachios and feta cheese add textural contrast and a creamy touch. This salad is perfect for a light summer lunch or dinner, enriching the body with vitamins and antioxidants. It symbolizes harmony with nature and the aesthetics of healthy eating by combining a balance of flavors and health benefits. Inspired by modern trends in gourmet cuisine, it surprises with its simplicity and richness of taste sensations.

The origin of these Dutch donuts is surrounded by many legends. According to one of them, olibols were used to appease local evil spirits, and according to another, the recipe was brought with them by fugitive Jews fleeing the Inquisition. Initially, the donuts were prepared without filling, but now they are filled with everything from dried fruits to meat.