Roasted hazelnuts

Red cabbage salad with nuts is an original dish of author cuisine that combines vibrant flavors and textures. Crunchy cabbage, slightly softened with sugar and salt, gains richness from apple cider vinegar and nut oil. Roasted hazelnuts add exquisite nutty notes and crunch, transforming an ordinary salad into a gastronomic delight. This dish is perfect as a light appetizer or fresh side to main courses, enhancing their flavor and adding a festive touch. The simplicity of preparation makes it accessible even for novice cooks, while the balanced combination of ingredients ensures a unique depth of flavor. This salad is a great choice for those seeking an unusual yet simple dish with natural and harmonious ingredients.

Raspberry and goat cheese appetizer is a refined gastronomic delight that combines sweetness and creamy tenderness. White chocolate gently enveloping fresh raspberries gives it an airy texture, while the crunchy hazelnut crumble adds a contrasting accent. At the heart of each berry lies a silky cream made from soft goat cheese and rich cream, revealing a spectrum of flavor nuances—from sweet-tart to rich-creamy. This signature recipe embodies refined harmony, perfectly suited to accompany a glass of sparkling wine. The history of such flavor combinations traces back to European culinary traditions where fruits, nuts, and cheeses create elegant ensembles in culinary masterpieces.

The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.

Cottage cheese cheesecake with berry jelly is a delicate and airy treat inspired by classic Russian desserts. Its base is a crunchy nut and cookie crust that harmoniously pairs with a smooth cottage cheese filling. The sweetness and slight tartness of cherries create a bright contrast of flavors, while the berry jelly adds elegance and freshness to the cheesecake. This dessert is perfect for family evenings or festive gatherings, pleasing the eye and delighting the taste buds. Historically, cottage cheese desserts were popular in Russia due to the availability of ingredients and their nutritional value. Modern variations like this cheesecake combine traditions and culinary innovations to create exquisite flavor combinations. Serving it with a cup of tea or coffee highlights its softness and harmony.

A dessert of rare beauty from the Moscow restaurant Lumicino. No flour required, just manual dexterity and amaretti almond cookies.

Supelsaksad cottage cheese cake is an exquisite dessert of Estonian cuisine that combines the tenderness of cottage cheese, rich creamy flavor, and a crunchy shortcrust base. Its origin is linked to traditional Baltic sweets where cottage cheese plays a key role in dessert culture. This cake enchants with its airy filling texture enriched with the aroma of vanilla, lemon zest, and the rich sweetness of candied fruits and hazelnuts. The gelatin base gives it a velvety density while almond crumbs and fresh berries add noble elegance. Perfect for festive tables and cozy family tea gatherings where harmony of flavors and subtlety of textures are appreciated. Supelsaksad is not just a dessert but a true gastronomic journey into the atmosphere of Estonian culinary traditions.

Recipe from Egor Nikonov, chef of the Hunt restaurant (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.

Recipe from Mikhail Murzin, pastry chef and owner of the EM Cake confectionery studio.

The recipe is taken from the book "Home Bakery. The Complete Guide to Baking from the Pros". "This popular treat is one of those that was first baked with yeast dough and then made with sourdough. It is a delicious fruit bread, which is full of nuts and raisins. After roasting, the hazelnuts become crumbly and even more aromatic. This bread is especially delicious with ricotta or jam, and our customers say that it makes a delicious pudding.

Recipe from the confectionery holding company "United Confectioners", where the cake was developed.

Hazelnut, basil, and parsley pesto is a fragrant and rich pasta inspired by Arab culinary traditions. It features roasted hazelnuts, fresh basil, and parsley that create a bright and deep flavor with light nutty and spicy notes. Garlic adds zest while lemon juice provides a refreshing tang. Olive oil gives it a velvety and rich texture. This sauce is versatile: it pairs well with pasta, meat, fish, or fresh bread. Inspired by ancient Eastern recipes, it exemplifies the harmonious blend of herb freshness and nut richness, creating a true celebration of flavors.

The recipe is taken from the book "Jamie Cooks in Italy" by Jamie Oliver. "As often happens, the appearance of gianduja is due to a shortage of products, namely chocolate. In order to have enough chocolate for more sweets, pastry chef Michel Prochet began to mix it with ground hazelnuts - genius! There is nothing easier than making gianduja yourself, and if you give someone a jar of chocolate-hazelnut paste, your gift will be remembered for a very long time.

Rhubarb crumble is a classic British dessert that combines the tender tartness of rhubarb with a sweet, crunchy topping. Its history dates back to World War II when British housewives sought simple and affordable ways to make delicious desserts. In this version of crumble, strawberries add fruity freshness while hazelnuts provide nutty richness. Baked to a golden crust and complemented by a light sour cream sauce with hints of vanilla and lemon zest, this dessert is perfect for cozy tea times. Served warm, it reveals a full palette of flavors—from light tartness to creamy sweetness. Crumble can be served as a standalone dish or paired with ice cream to highlight the contrast between hot and cold. Elegant in its simplicity, it remains a beloved treat that can enhance any gathering.

Recipe taken from the book "Fikka". There's nothing more Swedish for a birthday celebration than whipped cream. Combined with chocolate, nuts and meringue, as in this recipe, it makes for a truly magical dessert worthy of the biggest celebration. The recipe has been a family favourite for years in Anna's mother Britta's family, who ordered it from the magazine back in the 1970s. To make the cake more interesting, garnish it with blackberries or raspberries, or add a layer of apple sauce in the middle .

No-bake chocolate cake made from cookies and hazelnuts is a true celebration for sweet lovers. It embodies a harmony of textures: crunchy pieces of shortbread cookies and a creamy chocolate mass create a unique contrast. The roots of this dessert lie in the tradition of simple yet exquisite recipes that don't require an oven while maintaining an unmatched taste. The deep chocolate aroma with nutty notes unfolds gradually, providing pleasure with every bite. The glaze made from melted chocolate and Nutella gives the cake a velvety smoothness, making it not only delicious but also aesthetically appealing. This dessert is perfect for cozy evenings and festive gatherings—quick, impressive, and impeccably tasty.