Roasted peanuts

Another simple to make, but beautiful dessert. You need to take firm but ripe bananas for it. Mini bananas are ideal: they look prettier. And stock up on different toppings: small candied fruits, coconut and almond crumbs, and special sugar beads, which are sold on confectionery websites, are good here .

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.

Salad with egg pancakes is an original dish of Russian cuisine that combines the softness of egg pancakes, the tenderness of ham, and the freshness of cucumbers. Its history is linked to home cooking where housewives experimented with simple ingredients to create unusual combinations. Thin egg pancakes cut into noodles add lightness to the salad, while a dressing made of mayonnaise, sour cream, and soy sauce adds a spicy note. Crunchy fried peanuts complete the flavor composition by adding texture contrast. The salad is perfect as a standalone dish or as an accompaniment to meat and vegetable side dishes. It is great for festive gatherings and cozy family dinners, delighting with its unusual presentation and rich taste.

Buckwheat noodles with turkey and peanuts in an Asian style embody the harmony of flavors in Pan-Asian cuisine. Its roots trace back to the traditions of Eastern countries where buckwheat noodles are valued for their nutritional properties. Tender turkey fillet, crunchy sweet pepper, and spicy chili create a balance between sweetness and heat, while grapefruit adds an unexpected freshness. Ingredients sautéed in sesame oil reveal a deep aroma complemented by the rich flavor of soy sauce. Crunchy fried peanuts add textural layers, while cilantro and green onions finish the composition with fresh notes. This dish not only delights the palate but also nourishes the body, offering a healthy and hearty dinner perfect for those who appreciate exotic yet balanced combinations.

Ceviche made from macruro is an exquisite dish of Peruvian cuisine that delights with its freshness and vibrant flavors. The origins of ceviche date back to ancient times when local fishermen used citrus juice to marinate fresh fish. This version uses macruro—a delicate white fish with a soft texture profile. Ceviche is highlighted by the aroma of lime and lemon, the spiciness of chili, and the freshness of cilantro. Its dressing made from broth and spices enriches the flavor, while roasted peanuts add a crunchy note. The dish is perfect for a light dinner or a refreshing snack on a hot day. Traditionally served chilled to maximize flavor expression, creating a harmony of sour, spicy, and salty notes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Buckwheat stir-fry noodles with broccoli and peanuts is a delightful dish of Pan-Asian cuisine that combines rich nutty flavors with spicy notes of spices. Buckwheat noodles, popular in Asian cuisine, have a pleasant dense texture and absorb the aroma of soy and sesame oil well. Broccoli adds freshness and a light crunch, while garlic and chili give the dish spiciness. Fried peanuts contribute an exquisite crunch and nutty undertone, completing the composition. This dish is perfect for a quick dinner or healthy lunch, combining simplicity in preparation with richness in flavors. It pairs ideally with fresh herbs and is served hot, filling the kitchen with appetizing aromas of Eastern spices.

Summer, tender, almost seedless and absolutely not bitter eggplants can become a delightful story if you fry them in pieces until crispy. The story is also mixed with starch breading , starch is more delicate than flour and from it the eggplants develop a thin, almost glassy crust, which keeps the juice inside and does not allow the pulp to soak in oil and become heavy. Then the story of fried eggplants can be developed in any direction of the world: if you serve them with tahini - then in Israeli, with baked tomatoes - in Turkish, and if with mint, cilantro, soy sauce and mirin, then in Asian. We chose the latter option and enhanced the crunch, complementing the crispy eggplants with crushed peanuts.

Classic profiteroles are weightless balls of vanilla ice cream topped with hot chocolate. They look complicated, formal and festive, but if you bake the choux pastry blanks in advance, all you have to do is fill them , pour the sauce over them and serve in two minutes. Choux pastry is a surprise and a miracle in itself, it is inflated from the inside exclusively by its own heat, and to emphasize its fragility and tenderness, confectioners have come up with a crispy craquelure - a thin veil of shortcrust pastry , which carefully covers each ball. In restaurants, profiteroles are filled not only with ice cream, but also with creams and mousses, and not necessarily sweet ones: profiteroles with salmon or cheese cream go great with soups, and if you want something sweet, but without extra calories, you can choose lemon, raspberry or any fruit mousse.

The essence of the salad is that deep-fried tofu and thinly sliced carrots, cucumber and red onion feathers are combined with a spicy Asian-style dressing with ginger, fish sauce, sesame oil , chili and a whole bunch of mint and cilantro. This is exactly the case when tofu does not pretend to be anything, but looks exactly what it is: a pure protein product with a luxurious silky texture. The king of the salad is the retinue (that is, the sauce) - with its help, a pile of ordinary garden vegetables turns into an exotic dish that intrigues the receptors. How spicy the dressing should be due to the hot chili and how tart and salty due to the fish sauce is left to the discretion of the chef.

Recipe by Maxim Kuleshov (co-owner and brand chef of the projects "Ya v Tai", "Louis Onien" on the gastronomic street strEAT, Genso Sushi, Is Ku, chef of the bar "Teburasika" and the gastrobar "Vkustakh", two-time winner of the Kremlin Culinary Cup in Japanese cuisine, member of the Association of the National Guild of Chefs of Russia). Thai salad with shrimps and pomelo (or yum som-o) is one of the main national salads, a festive dish that is served in Thailand mainly in restaurants, despite the fact that it is very simple to prepare.

A colorful composition from Denis Gorbachev, chef of the restaurant "Seafood Collection". Not an appetizer, not a salad - the word "bouquet" comes to mind here, so beautiful do the scarlet slices of watermelon look on the plate in combination with the red papaya, greens and, of course, the crimson bodies of the shrimp from frying. The viscous and oily sauce of mashed nuts binds all the disparate elements into a single whole and gives the dish a satisfying quality, or, as the chefs say, body. You can't call this recipe budget-friendly , especially because papaya and watermelon have different ripening seasons and, when cheap watermelons appear, papaya will cost an indecent amount of money. But if you want to shine, save it for a special occasion.

No-bake nut and dried fruit cake is a true find for lovers of sweets and natural products. Its roots go back to Russian culinary traditions, where simple yet flavorful dishes are valued. This dessert combines a delicate creamy texture, the sweetness of condensed milk and sour cream, the crunchiness of crackers, as well as the rich taste of nuts and dried fruits. Thanks to its composition, it has a pleasant balance of sweetness and slight acidity, creating a harmonious flavor. The dense consistency allows the dessert to hold its shape well, and its preparation does not require baking, making it ideal for quick and convenient treats. Such a cake is perfect for family tea gatherings as well as festive tables, bringing comfort and enjoyment with every bite.

Chocolate hummus is an unusual blend of a traditional Middle Eastern dish with exquisite sweetness. This dessert version of hummus emerged from the desire to combine the health benefits of chickpeas with the rich flavors of cocoa and dates. The taste is velvety, with a hint of nuttiness and a warm cinnamon aroma. Chickpeas add creaminess, while roasted peanuts provide depth. Honey adds a gentle sweetness, making the texture even silkier. Chocolate hummus can be spread on toast, used as a dip for fruits, or eaten by the spoonful to enjoy its rich flavor. It's a great alternative to classic sweets for those seeking healthy and original desserts.

An important Hawaiian dish, in which almost anything is added to the rice base and fish. In this case, the fish was replaced with crab sticks and wonderful smashed cucumbers were added to them. A recipe from one of the brand chefs of the gastromarket "Around the World" Alexey Kogay from our program "Food for the Night.