Milk 3.5%

Recipe from the gastropub "Russian Pub", from chef Alexey Semenov.

The main thing here is beetroot ice cream, which takes up most of the cooking time. This okroshka is prepared in the Brunkol restaurant in the village of Mitino in the Zaoksky district. Nika Ganich , author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.

The berries in this recipe can be any, and instead of berries you can use finely chopped pieces of fruit. The recipe is from the restaurant "Bruncol", which is in the village of Mitino. The recipe was shared with us by Nika Ganich, the author of the books and "Geography to Taste with Nika Ganich. Tula.

A classic that's good on its own - all you need is a mixture of eggs and milk and a good frying pan. At Moscow's "Kofemania", the almost-ready omelette is finished on the grill.

This is how Maxim Rybakov, chef of the Pushkarskaya Sloboda hotel complex in Suzdal, prepares sugar.

A dessert by Christian Lorenzini, chef of the Moscow restaurant Christian. Two dozen ingredients, including hazelnuts and hazelnut flour, sesame, two types of cream, white chocolate - and two spoons of coffee.

Crab in pepper sauce is a refined dish of Pan-Asian cuisine that combines tender crab meat with the spicy aroma of pepper sauce. Its origins trace back to the traditions of coastal regions in Asia, where seafood plays a key role in gastronomic culture. The flavor of this dish is rich and layered: the softness of the crab harmoniously complements the spiciness of the sauce, while the omelet adds lightness and airiness. Onions and herbs add freshness, and butter gives a velvety texture. It is perfect for special occasions when you want to impress guests with sophisticated taste and an unusual combination of ingredients. Serving it on an omelet with cilantro makes the dish not only delicious but also aesthetically appealing, turning each portion into a culinary work of art.

Buckwheat pancakes with beetroot, black currants, and ricotta cheese are an exquisite dish of French cuisine that combines the sweetness of berries, the richness of beets, and the delicate texture of ricotta. Classic crepes are thin, airy pancakes filled with an unusual mousse made from roasted beets and black currants, creating a harmony of sweet and sour notes with earthy aromas. The addition of soft cheese gives the dish a creamy texture and sophistication. The history of crepes dates back to Brittany, where they were cooked on stone slabs and served with various fillings. This dish is perfect for breakfast or a light dessert, and its rich color and flavor make it appealing to gourmets who appreciate culinary discoveries.

Pancakes with salmon and cheese are an exquisite blend of Russian culinary tradition and modern gastronomy. The delicate dough, made from a classic recipe, envelops soft cottage cheese, while cold-smoked salmon adds a noble aroma and rich flavor. Crispy pieces of fresh cucumber lend lightness and freshness to the dish. This recipe is an ideal solution for a festive table or an elegant breakfast. The pancakes are served in the form of rolls resembling sushi, making them not only tasty but also visually appealing. Inspired by Russian cuisine, it pairs well with light sauces, herbs, and a glass of white wine. A perfect choice for those who appreciate harmony of flavors and aesthetic presentation.

Coleslaw salad with garlic oil is a classic dish of American cuisine, known for its refreshing taste and crunchy texture. It originated in the USA as a variation of traditional European cabbage salad and quickly gained popularity due to its versatility. Two types of cabbage, carrots, and celery give it richness, while herbs add freshness. Corn and lime juice contribute light sweet and citrus notes, while the dressing made from aioli, sour cream, and soy sauce makes the flavor rich and tangy. Garlic oil adds a special spiciness, making this salad an ideal complement to meat dishes or a light snack on its own. Served chilled, it refreshes and is perfect for summer days or festive dinners.

Potato puree with pesto is a wonderful combination of tender, velvety potato puree and aromatic Italian pesto sauce. This dish was born from the fusion of two culinary traditions: the classic French method of making puree and the legendary Italian basil sauce. The puree is soft and creamy with a light buttery note, while the pesto adds the brightness of fresh basil, the tanginess of lemon juice, and the richness of olive oil. This treat perfectly complements meat or fish dishes and serves as an excellent side or standalone delicacy. It's easy to prepare and its taste can win over lovers of exquisite yet simple dishes. Serve the puree warm to fully enjoy the contrast of textures and aromas!

The Chicken Run halva cake is a refined treat of Arabic cuisine that combines the tenderness of honey layers, the lightness of cream, and the rich nutty flavor of halva. The origins of this dessert trace back to traditional Arabic sweets where halva symbolizes comfort and hospitality. The cream made from condensed milk and butter gives the cake a velvety texture, while the chocolate meringue adds lightness and a crispy note to the composition. Topped with roasted seeds, it achieves a pleasant contrast of flavors, making each bite unforgettable. This cake is perfect for festive occasions, adding an Eastern flair to the holiday table.

Eggs Benedict with bacon is a refined blend of classic English breakfast and exquisite French cuisine. Legend has it that this recipe originated in late 19th century New York when a diner requested something unusual for breakfast. The dish captivates with the tenderness of poached eggs, rich flavor of bacon, and freshness of spinach, complemented by velvety hollandaise sauce. A milk-soaked and leavened bun adds softness and richness. The composition is finished with pink pepper, watercress, and drops of olive oil that enhance the flavor. It's the perfect dish for a leisurely breakfast or brunch, offering moments of gastronomic delight and morning coziness.

"Matchmaking" pies - keitinpiiroa. In the past - a traditional ritual dish of the Karelians. Such pies were fried when matchmakers came to the house. "Matchmaking" pies were treated to the son-in-law when he came to visit the t yet , hence the other name - "pies for the son-in-law". Also, pies for the son-in-law were served on the table of builders when the log house was ready. In some Karelian villages they were baked from flour of the new harvest after the last sheaf was reaped.

Low-calorie cottage cheese soufflé is an exquisite dessert of French cuisine, where lightness combines with rich flavor. The airy texture is created by delicate cottage cheese and gelatin, while the addition of cocoa gives the dish subtle chocolate notes. Lime honey adds natural sweetness, and condensed milk softens the taste. This dessert is perfect for those watching their figure but not wanting to give up pleasure. It refreshes wonderfully on a hot day and beautifully completes any lunch or dinner. The soufflé is easy to prepare and looks elegant, especially when decorated with fruits or nuts. Serving chilled soufflé allows you to experience its velvety structure and rich flavor, making each bite a true delight.