Recipe Catalog
Recipes with all the words: 2. Next come recipes that match some of the words
An old hit of "Kofemania", the recipe (like the name of the salad) was invented by the permanent brand chef of the restaurant chain Vitaly Karsaev a long time ago and has since been copied a thousand times, becoming a "folk" one. If we go back to the origins, this simple recipe contains everything we love - avocado, shrimp, fresh cucumbers and an elementary vinaigrette sauce based on oil and vinegar. And at the same time, a sniper-tested taste that visitors of "Kofemania" have not gotten used to for ten years.
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Bora-Bora salad is a harmonious blend of freshness and exquisite taste. Avocado gives the dish a creamy texture, while cucumbers add a crunchy freshness. Tiger prawns sautéed in olive oil add spiciness and tenderness, creating an amazing gastronomic impression. The dressing of wine vinegar, sea salt, and olive oil highlights the natural flavor nuances of the ingredients. This salad is perfect for a light dinner or an elegant presentation on a festive table. Its origin is linked to the search for the perfect combination of seafood and fresh vegetables in Italian cuisine, where simple yet expressive flavors are valued. Bora-Bora is not just the name of an exotic island but also an embodiment of culinary delight that creates an atmosphere of sophistication and relaxed leisure.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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Borano is a traditional Adjara dish that embodies the warmth and generosity of Georgian cuisine. Its roots trace back to ancient times when shepherds in Adjara prepared hearty and nutritious meals from simple yet rich ingredients. Borano is a delightful combination of Imeretian cheese, milk, and eggs baked until golden brown. The texture is soft and stretchy, while the taste is delicate and creamy with subtle salty notes. It’s the perfect treat alongside a glass of red wine or fresh herbs. Borano can be served warm or cold and is equally good in any form. Each portion seems infused with Georgian hospitality, and its aroma evokes the most pleasant gastronomic memories.
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The cocktail 'Boracay' is an exotic drink inspired by the tropical landscapes of the famous Philippine island. Its taste is a true delight: a harmonious blend of the fruity sweetness of peach and pineapple with bright notes of passion fruit and lime. The addition of coconut flakes gives the cocktail a delicate texture and a hint of exoticism. Exquisite liqueurs - 'Triple Sec', 'Chambord', and peach - make the flavor layered, with subtle hints of spice and warmth. This cocktail is perfect for summer evenings when you want to immerse yourself in the atmosphere of relaxation by the sea. Served chilled and garnished with passion fruit and coconut flakes, it creates an aesthetic pleasure. 'Boracay' is not just a drink but a true journey into the world of exoticism and tranquility.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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Boraki is a traditional Armenian dish that embodies the coziness of home cooking and the richness of Eastern spices. These appetizing products made from thin dough are filled with aromatic minced meat mixed with onions and spices, featuring a tender texture and rich flavor. They are boiled in broth and then fried to a golden crust, making them especially juicy and delicious. The origins of boraki trace back deep into Armenian gastronomy, where they served as festive and everyday treats. They are traditionally served with a sauce made from matzoni and garlic, adding spiciness that harmoniously complements the flavor. Boraki are perfect for family dinners or festive gatherings, filling the atmosphere with warmth and hospitality of traditional Armenian cuisine.
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Okroshka is a refreshing cold soup born from Russian cuisine, where simplicity meets refined taste. This light summer soup is perfect for hot days when you crave coolness and freshness. The base of the dish is juicy cucumbers that provide natural freshness and a light watery texture. Natural yogurt adds creamy tenderness while garlic and red onion contribute spicy notes. Mint leaves and lemon juice introduce a subtle tanginess and cool aftertaste, while chili pepper adds spiciness. Okroshka not only satisfies but also invigorates, awakening the appetite. It is served chilled in glasses with delicate pieces of chili and drops of fragrant olive oil, creating an aesthetic and gastronomic delight. This dish is a true summer savior that is easy to prepare and offers unforgettable moments of freshness.
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Salad with smoked brisket and eggs with green lettuce leaves is a combination of rich smoky aroma and freshness of greens. The dish's origins trace back to traditional Russian cuisine, where simple yet hearty ingredients create harmonious flavor ensembles. Crispy lettuce leaves add lightness, eggs provide tenderness, and brisket adds an appetizing smoky note. Dressed with vinegar and vegetable oil, it gains a mild spiciness. Parsley and basil complete the composition, filling the dish with fresh spicy notes. This salad is perfect for both everyday lunch and festive gatherings, making it a versatile option for lovers of meat and green salads.
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Shopska salad is a traditional dish of Balkan cuisine, especially popular in Bulgaria. Its name comes from the region of Shopluk, known for its culinary traditions. The salad combines bright, fresh vegetables with the rich taste of feta cheese, creating a harmonious and refreshing dish. Roasted sweet pepper adds a light smoky note, while vinegar and sunflower oil enhance the flavor of each ingredient. Feta cheese sprinkled on top adds a salty creaminess that perfectly complements the freshness of tomatoes and cucumbers. This dish is great as a light dinner on its own or as a side to meat dishes. It is best served chilled to highlight the freshness and aroma of the vegetables. Shopska salad is a true embodiment of the sunny taste of the Balkans, filled with simplicity and elegance.
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Tuscan salad, made in the colors of the Italian flag. Literally a few spoons are enough to create a pleasant heaviness in the stomach. A very useful thing from the point of view of the morning, when it is difficult to cram large doses of biomass into yourself, but you want to eat at the same time. In addition to arugula, corn salad and sorrel leaves feel confident in this salad, but green wild garlic behaves best of all. By the way, using it, you can refuse garlic. This salad generally allows for many plot deviations. For example, instead of salt, you can use soy sauce: it is very appropriate in combination with beans. And for greater decorum, you can drop a little balsamic vinegar into the bowl.
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Cobb salad is a true symbol of American cuisine that originated in the 1930s in Hollywood. According to legend, it was first made by restaurant owner Robert Cobb by combining available ingredients late at night. The salad impresses with its rich flavors: crispy bacon, tender chicken breast, creamy avocado, tangy blue cheese, fresh tomatoes, and crunchy lettuce leaves. The dressing, rich in mustard, wine vinegar, and Worcestershire sauce adds brightness to every bite. Cobb salad is perfect for a hearty lunch or a light dinner, and its impressive presentation of ingredients in rows makes it not only delicious but also aesthetically appealing.
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Japchae, or "vegetable mix" is a Korean salad. The dish is based on starch noodles and vegetables, but you can also add meat. We made it with beef tenderloin.
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The birthplace of Indonesian salad is considered to be the island of Java, where it is still a local specialty. There are many variations of this dish, but the main one is considered to be a combination with boiled eggs, beans and tofu. The main feature is peanut sauce, which is generously poured over the entire plate.
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