Turmeric

Recipe taken from the magazine "Culinary Workshop".

Chicken patties with Beijing cabbage are a tender and aromatic dish of Russian cuisine, combining the traditional taste of homemade cutlets with the lightness of fresh vegetables. Historically, patties were popular due to their simplicity in preparation and the availability of ingredients. In this version, Beijing cabbage adds juiciness while turmeric gives a warm golden hue and a spicy note. The dish turns out airy with a crispy crust and rich flavor thanks to the tomato-sour cream sauce. It can be served with any side dish—mashed potatoes, buckwheat, or rice—to highlight the softness of the patties. This recipe is perfect for a family dinner, creating coziness and offering the taste of true home cooking.

Satsivi is a jewel of Georgian cuisine, a dish embodying the richness of flavors and aromas of the Caucasus. It is an exquisite sauce made from walnuts, spices, and tender chicken that surprises with its depth of flavor despite its simplicity. Traditionally served cold, satsivi allows the ingredients to fully express themselves. The spiced walnut paste gives the meat a velvety texture while pomegranate seeds add a hint of acidity and sophistication. Originally prepared for holidays and feasts, it symbolizes the hospitality and culinary art of Georgian chefs. Modern adaptations allow for quick preparation without losing its authentic taste and soulfulness. A great choice for those wanting to experience Georgian hospitality without spending long hours in the kitchen.

Recipe taken from the magazine "Culinary Workshop".

Recipe taken from the book "The best of Eggselent.

Some pancakes already have a golden hue, but this one is still distinctly yellow, which we achieved by adding turmeric to the dough. We came up with a dessert filling for these pancakes - banana with peanuts and caramel sauce.

Fried celery root is a gourmet dish of European cuisine that transforms a simple vegetable into a fragrant delicacy. Celery, with its slightly nutty flavor, takes on a rich caramel hue after frying. Lemon juice enhances its freshness, while duck fat adds a velvety texture. Spicy seasonings—turmeric, adjika, garlic—unveil the depth of flavor, creating a piquant composition. Aromatic rosemary adds refined woody notes. This dish is perfect as a side for meat or as a standalone treat for gourmets. Fried to a golden crust, celery tempts with its crunchiness and its rich taste makes it a true gastronomic find. A wonderful choice for those seeking original ways to enjoy vegetables.

Duck breast with soy sauce is an elegant dish that harmoniously combines French cooking techniques with Eastern flavor notes. Historically, duck meat has been highly valued in French cuisine, and soy sauce adds a distinctive umami accent. The breast is juicy with a crispy, aromatic crust infused with garlic butter and savory spices. A light tang from lemon juice highlights the depth of flavor, while sesame adds a delicate textural nuance. This dish is perfect for both formal dinners and cozy family gatherings. It is served with sides that soften the richness of the duck fibers, such as airy mashed potatoes or a crunchy green salad.

Rustic potatoes are a simple yet incredibly delicious recipe that reflects the warmth of home cooking. Its roots trace back to the traditions of the Russian village, where food has always been hearty and aromatic. Golden potato wedges baked with herbs and garlic develop a crispy crust and tender center. A light hint of turmeric adds an appetizing color, while paprika gives a mild sweetness. This dish is perfect as a side for meat or fish and pairs well with various sauces. Served hot and sprinkled with fresh herbs, it offers a special freshness. Rustic potatoes are a gastronomic journey into the comfort, simplicity, and rich flavors of traditional Russian cuisine.

Carrot puree with cumin is a fragrant dish of Moroccan cuisine that combines the sweetness of carrots with warm spicy notes of cumin, turmeric, and red pepper. This dish has roots in North African culinary traditions where spices play a key role in creating deep and rich flavors. The puree has a velvety texture, and the addition of lemon juice gives it a light tang and refreshing note. It can serve as a standalone dish or as a side to meat, especially lamb and kebabs. Serving it with olive oil makes it even richer and more expressive. When hot, it warms you up; when cold, it becomes an excellent addition to summer meals. It is a harmony of flavors and aromas embodied in a simple yet exquisite dish.

Azerbaijani dolma is a culinary heritage that dates back to ancient times when grape leaves were used for storing and preparing food. This dish harmoniously combines juicy meat, aromatic spices, and thin grape leaves that add a special texture and richness of flavor. Dolma is tender with a slight tang from the leaves and a rich meaty aroma. It is served hot with sour cream, making the taste even softer. This dish is often prepared for holidays and family celebrations, symbolizing the hospitality and traditions of Azerbaijani cuisine. Thanks to the right combination of ingredients, dolma remains juicy and rich, filling the home with warmth and coziness.

The tartare was prepared in our kitchen by Ilya Romanov, chef of the Relict restaurant.

Zucchini pasta is a light, exquisite dish of Russian cuisine that combines the tenderness of vegetables with vibrant Eastern spices. The base of this pasta is zucchini cut into thin strips resembling noodles, while carrots add a slight sweetness. Garlic and turmeric fill the dish with a spicy aroma, and coconut cream creates a delicate creamy texture. It’s an ideal option for those seeking a healthy alternative to classic pasta while maintaining rich flavor.

The recipe is taken from the book "Seafood. Very simple.

Cucumbers with turmeric are a delightful snack from Russian cuisine that combines the freshness of cucumbers with the warmth of spices. Turmeric gives them a golden hue and a slight bitterness, while the marinade with vinegar, garlic, and mustard seeds creates a rich aroma. This pickling method has deep roots in traditional Russian gastronomy, where spices were used not only for flavor but also for health. These cucumbers will adorn the festive table, pair excellently with meat and potato dishes, and make a wonderful snack with rye bread. Their crunchy texture and rich taste make them a favorite addition to meals, especially in cold weather.