Apple sauce (puree)

Apple pancakes with kefir are a cozy and warming dish of Russian cuisine that captivates from the first moments with their tenderness and aroma. Their history roots back to traditional village recipes where apples were always an accessible and beloved ingredient. Kefir gives the batter airiness and softness, while apple puree adds natural sweetness and a light fruity tang. These pancakes are perfect for breakfast or a cozy tea time, especially with a spoonful of sour cream or honey. Pleasantly crispy on the outside and soft on the inside, they provide a feeling of home warmth. They can be served as a standalone dish or as an addition to dessert sauces. Delicious, simple, and with a touch of nostalgia!

Many cities in the world can boast of their own dishes, some of them are rich in their desserts. Who has not heard of the New York cheesecake or the Viennese Sacher cake? Several years ago, our capital Moscow also acquired its own cake, its recipe is now available to housewives, small confectioneries and even huge confectionery associations. Ekaterinburg is increasingly heard on the world stage, we host Innoprom, hosted the World Cup, with enviable consistency we host international boxing competitions, and very soon we will celebrate our 300th anniversary and welcome guests from all over the planet - participants of the 2023 Universiade. We, Ekaterinburg, simply need our own cake! Which one? This is a complex and multifaceted question, desserts are alien to Russian gastronomy , so we use international experience and enrich it with original Russian flavors — rye malt, buckwheat porridge and the bright, warm and familiar taste of baked milk. Outwardly, it is severe and laconic, like the Ural Mountains, but hides riches — bright flavors and malachite-emerald "gems". Between two layers of rye sponge cake with malt there is soft apple marmalade, a crispy layer of buckwheat with cardamom, whipped ganache from concentrated milk and salted caramel. The outside of the cake is covered with a ganache of dark chocolate, sprinkled with cocoa powder on top and decorated with green-blue gilded sugar crystals. Yes, it sounds difficult, but are they afraid of work in the Urals? No! So let's get started!

Cottage cheese and semolina casserole with apple and cinnamon is a cozy dish of Russian cuisine filled with the warmth of home. Its origins trace back to traditional village recipes where cottage cheese was the main ingredient providing softness and rich flavor. Semolina adds airiness to the casserole while apples contribute pleasant juiciness and fruity tartness. Fragrant cinnamon complements the composition with warm spicy notes, making the dish especially cozy on cool evenings. The casserole is suitable for breakfast or dessert and pairs wonderfully with honey, sour cream, or jam. Thanks to the cottage cheese, it is rich in protein and nutritious, while the addition of raisins and dried apricots gives it an exquisite sweetness. Served with apple puree, it becomes a true gastronomic delight.

The recipe was shared with us by Yulia Posazhennikova, pastry chef of the restaurants Buro TSUM, Grace Bistro.

Vegan apple pie is a tender and aromatic dessert rooted in Jewish culinary traditions. Its preparation evokes warm family evenings when the home fills with the cozy scent of cinnamon and baked apples. Millet flour adds lightness to the dough, while coconut oil and jerusalem artichoke syrup provide subtle sweetness. The pie is airy, with soft caramelized apples layered between delicate dough. It is perfect for a morning breakfast with a cup of tea or as a festive treat. With no animal ingredients, it is ideal for vegans and those following a light and healthy diet. Served warm, when the aroma unfolds especially vividly, or chilled for refreshing sweetness on a summer day.

Sbiten from Alexander Perunov, head bartender of the Sixty Four restaurant, which equally includes honey, meadow herbs, applesauce, ginger juice and vodka. It is unlikely that the bartender's mother bothered with the development of ingredients for a homemade drink, but in this unconventional sbiten they managed to capture the main thing that is characteristic of sbitens in general - that intoxicating smell, as if in the entryway of a village house they were raking grass that had lain in the sun with a rake. And another important quality of this drink - it gives a crazy charge of thermal energy.

Chocolate Viennese waffles are a refined treat embodying European traditions. The history of Viennese waffles dates back to Austria, where they became a symbol of sophistication and morning joy. This recipe variant features a delicate texture thanks to buckwheat flour, while the rich cocoa flavor gives the dessert a noble chocolate depth. Coconut sugar adds a light caramel note, and apple puree makes the waffles soft and slightly fruity. They are perfect for breakfast or cozy tea time and pair wonderfully with berries, nuts, and honey. This recipe is suitable for both classic desserts and original culinary experiments.

The salad assembly principle by Mark Shah Akbari, the chef of the Sybarite restaurant, repeats all the already established and popular recipes: edamame beans, broccoli, lettuce leaves, grilled king prawns and the ubiquitous avocado, where would we be without it. All this is crunchy, refreshing and beautifully laid out on a plate. And the fragrant dressing of applesauce mixed with an almost perfumed dose of lemon and lychee returns originality to the seemingly standard combination of ingredients .

Zephyr is a rare dessert that has a flawless, joyful appearance with minimal physical, time and material costs. True, marshmallow has one peculiarity: the finished product should spend at least five hours in the refrigerator so that its shape and texture take the proper form. When you cook, remember that this recipe uses a raw egg, and let it be an egg from a supermarket that has passed all sanitary checks, and not a random one bought at the market.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

Carrot and watermelon is a refined and refreshing dessert that combines an unexpected blend of flavors and textures. Its history is not tied to traditional cuisine but rather represents a modern culinary experiment. The base of the dish is juicy watermelon flesh soaked in a rich carrot-raspberry sauce with a hint of lemon's acidity. Creamy guacamole adds velvetiness while spicy chili pepper gives a zesty touch. Ponzu vinegar and olive oil highlight the freshness and depth of flavors, making each bite a true gastronomic experience. This dessert is perfect for summer evenings when one craves something unusual and light. Garnished with sorrel, it not only pleases the eye but also offers harmony of vibrant flavors by uniting sweetness, acidity, and mild spiciness in a single ensemble.

Plum muffins are a fragrant treat that carefully preserves the traditions of Russian cuisine. The delicate dough, made with apple puree and wheat flour, gains airiness from baking soda, creating a light texture similar to a charlotte. Each mold hides a juicy quarter of plum, adding a pleasant tartness and rich fruity flavor to the baked goods. These muffins are perfect for a cozy tea time or a light dessert after lunch. With the sugar substitute, they can be an excellent choice for those watching their diet without giving up delicious pleasures. Baked to a golden crust, they enchant with their aroma and tenderness.