Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
The recipe was shared with us by the chef of Touch of Matcha Yegor Rudolsky. Buckwheat is our everything after Pushkin. Birch trees are also strongly associated with Russia. We collect young birch buds, then add them to our bowl. When they are young, they are soft and pleasant. At first, we prepare them for future use, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook buckwheat, we preserve the grain. Fermented tomatoes and cauliflower add acidity and spice.
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The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.
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The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.
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The recipe was shared with us by Touch of Matcha chef Egor Rudolsky.
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The recipe was shared with us by Touch of Matcha chef Egor Rudolsky. Salmon goes well with cream cheese, tomatoes go well with quinoa. We added croutons to the cream cheese. And we decided to put this whole story on the leaves. What can we add? It lacked a little spiciness, and blackberry and chili sauce is just right for that. It lacked sweetness - we added mango sauce.
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Green superfood salad is the embodiment of freshness and health, creating a harmony of flavors and textures. This recipe, inspired by modern healthy eating trends, combines crunchy iceberg lettuce, juicy cucumbers, and tender avocado with exotic chuka salad and aromatic sesame seeds. The dressing made from avocado, garlic, cilantro, and lemon juice adds a rich flavor with a slight tanginess. This salad not only pleases the eye with its brightness but also nourishes the body with valuable vitamins and antioxidants. It is perfect for a light lunch or dinner and can serve as an elegant complement to main dishes. Green superfood salad is a true symphony of health and taste that will make your diet even more beneficial and interesting.
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A bowl made of semolina porridge with sweet nut dukka is a delicate, refined dish embodying the coziness of a home breakfast. Semolina porridge, traditionally loved in many European families, gains new shades with the addition of cocoa that creates a light chocolate note. Nut dukka, with its crunchy texture and rich flavor, adds an Eastern charm to the dish. Banana adds sweetness and fruity freshness, while honey or Jerusalem artichoke syrup completes the composition with soft caramel warmth. This dish is not only nutritious and warming but also perfect for a relaxed morning or cozy snack where tradition meets modern gastronomic trends.
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The recipe was shared with us by Yegor Rudolsky, chef of Touch of Matcha.
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Rice bowl from Oleg Shin, chef of Coba Hand Roll Bar, looks like disassembled sushi, and the principle of its assembly demonstrates a lot in the Pan-Asian tradition. First of all, typical Asian handling of meat, which is cut into thin slices and literally immersed in boiling water for a couple of seconds, preserving a semi-raw texture. Secondly, handling of tofu, which, before getting into a bowl with boiled rice, is lightly marinated in a complex broth of apples , mirin and seaweed, acquiring a marine, distinctly "seafood" flavor. Spinach greens and shiitake mushroom caps are blanched in the same broth. And on top of all this spicy-sweet-sour broth, a poached egg is placed so that when opened, it envelops both the meat and vegetables with a warm, runny yolk. Recipe from Oleg Shin, chef of Coba Hand Roll Bar.
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The recipe was shared with us by the chef of the Twig cocktail bar.
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Chef Yaroslav Inshakov (Septa wine bar) shared the recipe with us.
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First, in 1949, there was the Black Russian, made from vodka and coffee liqueur. In the sixties, they started adding cream, which is how the Russian turned white. Both cocktails have little to do with Russia: they got their name from the vodka. The White Russian is the Dude's favorite drink from The Big Lebowski. The film gave the cocktail new popularity. This recipe is one of the variations on the White Russian, invented by Gustave Tops, head bartender at the Hotel Metropole in Brussels, in honor of Perle Mesta, the US Ambassador to Luxembourg from 1944-1953.
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Kalya is an old Russian soup, the ancestor of rassolnik, can be either fish or meat. The first mentions of this soup date back to the 16th–17th centuries. Back then, it was prepared from fatty fish with cucumber brine and pressed and cut . We have prepared an adapted version of kalya — with salmon and pike caviar. It is ideal for fasting days, when fish is allowed.
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The 'Russian' stew in a pot is a true embodiment of traditional Russian cuisine, where the warmth of home combines with the rich flavors of rural products. This dish dates back to ancient recipes when baking in clay pots preserved the juiciness of meat and the aroma of spices. Tender pork infused with onions and spices gains a rich flavor, while potatoes baked under a golden cheese crust add softness and tenderness to the dish. The sour cream sauce adds a creamy texture, and herbs finish the composition with fresh notes. Such stew is perfect for cozy family dinners, especially on cold evenings when one wants to warm up with the aroma of baked meat and potatoes.
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Fish fillet stewed with potatoes in Russian style is a cozy dish of Russian cuisine that embodies the traditions of home cooking. The tender fish fillet absorbs the aromas of sautéed onions and carrots, harmonizing with soft pieces of potato. Cream gives the dish a velvety texture, making it especially delicate. The dish recalls ancient Russian recipes where ingredients were stewed in clay pots, preserving all flavor nuances. It is perfect for a family dinner, warming the soul and creating an atmosphere of comfort. The simplicity of the ingredients combines with a rich, intense flavor that unfolds with each bite. This is a true gastronomic story rooted in the traditions of Russian village cuisine.
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