Deep-frying oil

Sweet batter for fruits is a refined delicacy of American cuisine that offers a crispy golden crust and a tender, juicy texture inside. This recipe was born from the search for the perfect dessert to highlight the natural sweetness of fruits. Vanilla sugar and orange liqueur add a sophisticated aroma to the batter, while the combination of rice and wheat flour makes it light and airy. Fruit pieces, especially slightly underripe bananas, are dipped in this velvety layer and then fried to perfection. The finishing touch is powdered sugar and cinnamon that turn them into a true gastronomic delight. Served with a delicate scoop of vanilla ice cream, they create the perfect balance of textures and flavors – warm, crispy, and cooling, tender. An ideal dessert for cozy evenings or festive treats.

Batter for fish with dark beer is a bright representative of British cuisine, originating from the iconic dish fish & chips. The dark beer in the batter gives the fish a special depth of flavor, a slight bitterness, and an airy texture. The combination of flour and corn starch makes the batter crispy and tender, while ice-cold water makes it particularly light. The golden crust crunches with the first bite, and the juicy cod fillet melts in your mouth. The perfect accompaniment is classic French fries and tangy tartar sauce. This dish embodies the coziness of British pubs where it is traditionally served with a pint of ale or stout. Simple to prepare yet exquisite in taste, batter for fish with dark beer will be a highlight of any feast.

Tempura is an iconic dish of Japanese cuisine, attracting with its crispy texture and ease of preparation. This version with sparkling water and Fanta gives the batter airiness and a sweet note that contrasts with the natural taste of vegetables. Vegetables like zucchini, eggplant, and cauliflower are quickly deep-fried, remaining juicy inside and crispy outside. It is served with traditional ponzu sauce or sweet chili, adding spiciness to the dish. Historically, tempura was brought to Japan by Portuguese missionaries and has become an integral part of Japanese gastronomy. This recipe variant is a bold interpretation of the classic, combining traditions and unexpected ingredients. An ideal choice for those looking to add freshness and creativity to their menu.

The recipe is taken from the magazine "Culinary Workshop".

Hasselback is a Swedish invention. The idea is to serve simple products like potatoes, celery or pumpkin so that they look as festive as possible. To do this, the tuber or any other vegetable of suitable density and size is effectively cut into an accordion shape and the filling is put into these cuts. The version of the filling from Mikhail Kurokhtin, the chef of the Midsummer restaurant, is beef bacon and smoked cheddar. But you can put, for example, slices of Tambov ham or smoked eel into the accordion potato, and if you want to get a purely vegetarian dish, then fried eggplant.

Peruvian donuts made from sweet potato and pumpkin are a magical combination of tender dough and aromatic syrup. This traditional dessert, known as 'Picarones', originated during the colonial era when local ingredients were mixed with Spanish traditions. Its unique flavor—a soft sweetness of sweet potato and pumpkin complemented by warm notes of anise, cinnamon, and clove—makes it a beloved treat. Golden, crispy on the outside and airy on the inside, the donuts are dipped in a thick spiced syrup rich in cane sugar and citrus notes. They are enjoyed hot, savoring the contrast of textures and richness of flavor. They are perfect for cozy evenings and festive gatherings, filling the home with warmth and aromas of Peru.

Andrey Anikiev, chef of the Roomi restaurant, shared the recipe with us.

Duck hearts sous-vide is an exquisite dish of author cuisine that embodies a balance of textures and flavors. Cooked using low-temperature simmering, the hearts achieve extraordinary tenderness, revealing their rich meaty taste. Marinated in nitrite salt and cane sugar, they gain a refined depth of aroma, while the combination with onion, olive oil, and lemon juice adds freshness and a hint of spiciness. A highlight of the dish is the poached egg, previously cooked sous-vide and coated in crispy breadcrumbs, creating a contrast between the creamy yolk and crunchy shell. This dish is perfect for gourmets who appreciate complex flavor combinations and innovative cooking techniques. It is ideally served as an appetizer, showcasing the chef's skill and the uniqueness of author gastronomy.

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

Recipe from Yaroslav Inshakov, chef of the Septa restaurant.

The prototype of this recipe was the Bulgarian tarator - either a drink or a soup made from grated cucumbers. In hot weather, this cucumber liquid is seasoned with sour milk and mixed with ice. We slightly added density to the soup and enhanced the emerald hue by adding fresh spinach to the cucumbers. And for satiety, we threw cubes of fried tofu into the plate: our body needs protein in any weather, but in the summer heat, soy curd is easier to digest than meat. If you season the soup with soy yogurt instead of regular yogurt, the recipe will become vegan.

Vegan tofu steak is a bold interpretation of the classic steak, embodied in a plant-based version. Its history emerged from the trend of mindful eating, where soy products took a prestigious place. Tender tofu covered with a crispy golden crust is complemented by an aromatic coconut milk-based curry sauce, creating an amazing combination of spiciness and creamy softness. A garnish of fresh daikon and carrots refreshes the dish, adding crunch and lightness. This steak is perfect for lovers of Eastern cuisine and those seeking healthy eating without compromising on flavor. It is recommended to serve it immediately after cooking, garnished with fresh cilantro – this way the taste unfolds most fully and richly.

Omul in batter with sweet potato fries is an exquisite combination of a crispy golden crust and tender fish fillet, complemented by a fragrant garnish. This recipe is inspired by the British classic—fish and chips—but with a unique Asian twist thanks to the spicy shri-mayo sauce. Omul, rich in flavors from northern waters, acquires an appetizing texture in a light beer-based batter. Sweet potatoes fried to perfect crispness add sweet notes that contrast with the spices and garlic hints of the batter. The dish is perfect for a cozy dinner, especially when paired with chilled light beer. Serving it with lemon completes the flavor palette by adding freshness. It’s a harmony of traditions and original flavors that can surprise and delight gourmets.

This is a utilizato dish, meaning you can whip it up from whatever you have in the fridge. If you have a can of stew, that's grea

Cordon bleu made from turkey steak with Campana ham is an exquisite French dish that combines the tenderness of turkey, the rich flavor of ham, and the creamy texture of Swiss cheese. The origins of this recipe trace back to French gastronomy, where it became a symbol of culinary mastery. Turkey pieces are thinly pounded, filled with aromatic ham and cheese, then rolled up and breaded for a crispy golden crust. Frying gives the dish an appetizing texture while preserving its juiciness. Cordon bleu is served with a light salad of fresh vegetables that perfectly complements its rich flavor. This dish is often prepared as an exquisite dinner or festive treat, delighting guests and loved ones with its refined taste and elegance.