Recipe Catalog
Recipes with all the words: 2. Next come recipes that match some of the words
An unexpected recipe - chocolate kissel, captivating with its viscosity. It uses dark chocolate and milk, the proportions of which are calculated. If you decide to cook from milk chocolate, then try to change the proportions of milk in some separate container.
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Chocolate kissel is a delicate and aromatic dessert that immerses us in the atmosphere of cozy winter evenings. Originating from Russian cuisine, kissel is traditionally made from berry or fruit juices, but in this version, it is enriched with a creamy chocolate flavor. Its silky texture is achieved through starch, while milk chocolate adds richness and softness to the dessert. Cream adds tenderness, and a pinch of cinnamon provides a warm, spicy accent. It can be served hot or chilled, making it a versatile treat for different seasons. This kissel will be a wonderful conclusion to the meal, offering sweet enjoyment with every sip.
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Cranberry jelly with roasted figs is an amazing blend of Russian culinary classics and exquisite flavor nuances. Cranberries, known for their refreshing sweet-sour notes, add brightness and invigorating tartness to the drink. Roasted figs with a caramel hint of cane sugar and balsamic vinegar deepen the flavor, creating a perfect balance between sweetness and acidity. Historically, jelly has been an important part of Russian traditions, cherished as a warming and nourishing drink. In this version, it becomes not just a dessert but a true gastronomic masterpiece that can be served as a refined conclusion to dinner. The dish pairs well with light desserts, nuts, and creamy additions, creating a rich taste experience that lingers in memory.
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"Staraya Tver" is a restaurant of Russian cuisine, headed by brand chef Maxim Syrnikov. The dessert "Kisselnye Berega", which is prepared here, combines oatmeal, raspberries, blueberries and heavy cream. Nothing complicated, the main thing is to find good berries. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
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Plum, combined with vanilla, immediately reminds of some French desserts like the great plum tart. The plum for this jelly can be any: purple, red or yellow.
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How many times have we made summer lemonade using strawberries, lime and mint! A tried and true combination. It's all the same here, only in the form of jelly and much more nutritious.
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Star anise and cloves take the taste of cherries to a new level: this is no longer just a kissel - it is a gastronomic statement. We recently mastered this recipe in our editorial kitchen and are very happy with it.
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Sea Buckthorn is bright and complex on its own, and it's not easy to add anything to it. We found the perfect balance, and now this kissel is one of our favorites. It must be perfect with fresh autumn berries.
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Blueberry kissel is a traditional Russian drink known for its rich berry tartness and velvety texture. The recipe's origins date back centuries when kissel was prepared as a nourishing and warming dish. Blueberries, rich in vitamins and antioxidants, give the drink a fresh forest aroma and a slight tartness. Potato starch makes the consistency thick and tender, while lemon juice adds a subtle citrus note. Kissel can be consumed warm as a warming remedy in cold weather or chilled as a refreshing dessert. It pairs perfectly with pastries, cottage cheese, and fresh berries, creating a harmonious blend of flavors.
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Kissel made from dried apples or apricots is a drink rooted in European culinary traditions. It has been prepared for centuries as a warming and nourishing treat during the cold season. The apple version has a soft, fruity taste with a slight tartness, while the apricot kissel offers rich sweetness and a velvety texture. This drink can be served as a dessert, especially paired with cookies or pies. Thanks to the use of potato starch, the kissel acquires a pleasant thickness, making it something between a drink and a light dessert. It is perfect for cozy evenings when you want to enjoy something warm, natural, and homemade.
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An excellent reminder to all of us that kissel is not only fresh or frozen berries, but also dried ones. It is especially pleasant to cook this in the middle of winter, when a handful of nondescript berries turns into a completely summery dish.
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Blueberry kissel is a classic drink of Russian cuisine that combines a rich berry flavor with subtle notes of cinnamon and lemon. Its origins trace back to ancient Rus when kissels were made from oats, rye or berries, serving not only as a dessert but also as a nutritious dish. Blueberry kissel has a delicate velvety texture and its deep, slightly tart taste is perfectly complemented by creamy softness. It is good both hot and chilled, refreshing in summer and warming in winter. Thanks to its natural ingredients, the kissel delights not only with its taste but also provides health benefits — blueberries are known for their antioxidant properties that strengthen vision and immunity. It is ideal for cozy family tea gatherings or as a light dessert after lunch.
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Kissel pie is a delicate and airy dessert that is easy to prepare and has a unique flavor. This recipe originates from Russian cuisine, where kissel has long served not only as a drink but also as a base for various dishes. The sweet aroma of kissel harmoniously combines with the tenderness of eggs and cream, creating a soft texture. Wheat flour and baking powder give the pie lightness, while powdered sugar completes its image by adding a touch of sophistication. The pie's feature is its thinness and airiness, making it perfect for tea time or a light dessert after lunch. Serve it cut into squares to enjoy every bite of this amazing treat.
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This kissel is good both warm and cold - you shouldn't add ice cream to the cold one. And if you want, you can decorate it with whipped cream - for a festive look.
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Kissel is both a drink for cold winter evenings and a dessert in its own right. Kissel can also be turned into a topping for syrniki or pancakes. In our recipe, the kissel is made from cranberries and currants, but the same can easily be repeated with strawberries, cherries and other berries. It is important to thoroughly dilute the starch so that there are no lumps left in it.
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