Recipe Catalog

Banana bread with corn oil is a tender pastry with a deep banana aroma and a subtle nutty note from the corn oil. This Italian version of classic banana bread is light and airy in texture due to a special dough preparation method. The flavor balances between the natural sweetness of bananas and caramel notes of sugar, creating a harmonious dessert that pairs wonderfully with a cup of aromatic espresso. It can be served as a standalone treat, complemented with fruits or spread with cream. In Italy, such simple yet exquisite recipes are passed down through generations, creating cozy moments during family breakfasts. Banana bread is perfect for a morning snack or a cozy bite throughout the day.

Golden sea bass in cornmeal crust with French fries is a refined dish of European cuisine, embodying the harmony of crispy texture and delicate flavor. The cornmeal coating gives the fish an appetizing golden crust and a hint of sweetness, complemented by a spicy note of paprika. The sea bass, with its delicate slightly sweet taste, remains juicy due to careful cooking. The crispy French fries make an ideal side dish, while fresh lemon and malt vinegar enhance the flavor palette. This dish recalls traditional European seafood treats where the balance of textures and aromas is key.

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

Cornmeal-crusted carp is a vibrant dish of Moldovan cuisine that combines the tenderness of fresh fish with the crunchy texture of a golden crust. Moldovan chefs have long preferred using cornmeal instead of traditional flour for frying fish, giving the dish a light sweetness and rich flavor. Infused with the aroma of fried oil, the carp retains its juiciness while the crust forms an appetizing crunch. This dish is perfect for festive tables or cozy home dinners, especially when accompanied by fresh vegetables and white wine. Cornmeal-crusted carp is not just a gastronomic delight but also a tribute to the traditions of Moldovan cuisine, known for its simplicity and rich flavors.

The recipe for corn bread came to the Americans from the indigenous population of North America. In the south, such bread is baked in cast iron pans from coarsely ground corn flour and eaten with spicy dishes and fried meat. Our recipe for corn bread from the north: you need to mix corn flour with wheat. In South America, hot peppers, cheese or corn are mixed into the dough, and if you pour maple syrup over hot corn bread, you get a North American dessert.