Recipe Catalog
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Matbukha is a juicy Moroccan tomato-pepper sauce that sometimes you want to soften with something. Here its pressure is slightly restrained by a cream sauce. Recipe from the menu of the restaurant I Like Wine 2.0 by chef Roman Orlov.
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First of all, I want to note that many people are mistaken in calling many pastas with parmesan, cream and chicken - carbonara. The correct carbonara is made from cheeks, sometimes it is replaced with bacon (although this is not entirely correct) and cream is not added to it. I do not know the correct name for what many in the Russian Federation call Carbonara, believing that it is cream + cheese + (eggs), but this is definitely not carbonara.
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Chicken fillet baked in egg-sour cream sauce with herbs and tomatoes is a harmonious combination of tender meat, airy filling, and fresh aromatic herbs. This dish from European cuisine evokes the coziness of home and warm family evenings. The sour cream-egg mixture makes the chicken juicy and tender, while the baked tomatoes add sweet-sour notes. The herbs complete the composition, adding freshness and lightness. This dish is perfect for both everyday dinners and festive tables – it can be served with a side dish or as a standalone treat. The simplicity of preparation and availability of ingredients make it a versatile choice for lovers of home cooking.
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Smoked haddock with creamy egg sauce is a dish that delights with its tenderness and rich flavor. In Europe, smoked fish is valued for its unique aroma, which adds depth and richness to the dish. In this recipe, the haddock is infused with milky softness, while the creamy egg sauce complements its creamy texture and slight spiciness. The combination of smokiness, creaminess, and delicate structure makes it ideal for cozy home lunches. It is often served with mashed potatoes or fresh vegetables to highlight the harmony of flavors. This dish is perfect for those who appreciate classic European traditions combined with elegant simplicity in preparation.
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Baked eggs with shrimp in sour cream sauce is an elegant dish of French cuisine that combines the tenderness of eggs and the rich flavor of shrimp in a refined creamy-sour cream sauce. This delicate treat recalls classic French bistro recipes where the simplicity of ingredients transforms into gastronomic pleasure. The baked eggs retain their velvety texture, while the shrimp infused with Madeira aroma acquire a deep taste. The light sour cream sauce ties all components into a harmonious ensemble, making the dish perfect for a late breakfast or cozy dinner. Serving with crispy French baguette complements the delicate creamy consistency, turning each bite into true delight. This exquisite version of a familiar breakfast surprises with its sophistication and simplicity of preparation.
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Baked avocados with tomatoes in egg-cream sauce is a refined dish of European cuisine that combines the tenderness of cream sauce and the rich flavor of baked avocado. This recipe transforms avocado into a warm, soft base with a slight nutty taste, complemented by the freshness of tomatoes and the spiciness of parmesan. The egg-cream sauce gives the dish a velvety texture and a light tanginess from lemon juice. This dish is perfect for a light dinner or festive table, impressing guests with its sophistication and originality. Baked avocados pair well with crispy bread or fresh salad, and their nutritional properties make them an excellent choice for health-conscious eaters.
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Eggplants with mushrooms in sour cream sauce is a delicate and aromatic dish that beautifully showcases the richness of Russian cuisine. Softened fried eggplants are complemented by mushrooms, whose dense texture adds richness to the dish. Everything is united by a sour cream sauce that gives the dish tenderness and a subtle tanginess. This dish is perfect as a standalone treat or as a side to meat and fish. The recipe's origins trace back to traditional Russian cuisine, where sour cream is often used to add softness and depth of flavor. A rich palette of spices makes it even more expressive, while fresh parsley adds a light freshness. This combination of ingredients creates a harmonious taste suitable for both family dinners and festive tables.
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Egg noodles with mushrooms in creamy sauce is a refined dish of Russian cuisine that combines the tenderness of cream and the rich flavor of champignons. The noodles, symbolizing the warmth of home cooking, gain elegance in this recipe thanks to the aromatic sauce. Onion and garlic add depth to the taste, while a sprig of thyme adds a light spiciness. The mushrooms soaked in creamy aroma become soft and juicy. Serving it as a nest makes the dish not only appetizing but also aesthetic. This noodle is perfect for a cozy dinner, reminding us of the traditions of Russian cuisine where not only heartiness but also harmony of flavors is important. Parsley adds freshness, completing the picture of gastronomic pleasure.
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Matbukha is a Maghreb appetizer made from baked vegetables that was brought to Israel by Jews from Morocco. In the world, matbukha is less known than, for example, falafel or hummus, for one reason only: matbukha is usually not eaten just like that, but is used as a base for shakshuka, a much more popular Israeli fried egg, carefully breaking a couple of eggs into the thickness of the vegetables and sending everything together to the oven. But Ilya Cherkashin, the chef of the Levantine restaurant, believes that matbukha is good even without eggs: you can simply spread this spicy vegetable caviar on a piece of good village bread.
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Express version of Israeli vegetable paste - matbukha. It is used to make scrambled eggs, shakshuka, or simply spread on bread. In the original version, matbukha is stewed for 6 hours, but half an hour is enough for peppers and tomatoes to become sweet , and the taste of the paste - rich. And if it so happens that you have too many vegetables, the finished matbukha can be rolled up in jars.
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Cabbage pie with eggs on sour cream dough is a cozy and tender dish that evokes the warmth of home and ancient Russian traditions. This pie originates from rural cuisine, where cabbage and eggs were accessible and nutritious ingredients. The thin sour cream dough gives the pie softness, while the filling of stewed cabbage and boiled eggs provides a rich, slightly sweet flavor with spicy notes. It is perfect for a family dinner or a cozy tea time, and its lightness and delicate structure make it an excellent choice for breakfast. This pie can be served with homemade sour cream sauce or fresh herbs, and its aroma infused with butter creates an unparalleled feeling of warmth and comfort.
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In this salad, green beans soften the saltiness of the trout and the egg's crispness. Serve cold.
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A sandwich with bacon, egg, and cream cheese is a classic representative of American cuisine that embodies the idea of a quick and hearty breakfast. Its history is closely tied to the breakfast tradition in diners, where simple yet nutritious ingredient combinations create the perfect start to the day. Crispy toast, creamy cheese, salty bacon, and rich fried egg form a harmony of flavors: the creaminess of the cheese softens the crunch of the bacon while aromatic green onions add a fresh note. This sandwich is versatile—it can be served for breakfast or as a hearty snack alongside coffee or orange juice. It is loved for its simplicity and balance, with its combination of ingredients providing comfort and satisfaction in every bite.
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Roasted eggplant cream soup is a refined dish of Bulgarian cuisine that combines a velvety texture with the deep, rich flavor of roasted vegetables. Eggplants roasted to softness acquire a sweet, slightly smoky hue that is beautifully complemented by the aroma of fresh thyme and the spiciness of chili pepper. Vegetable broth and coconut milk give the soup tenderness and a creamy consistency, while sheep cheese and crunchy crackers enrich the taste with salty and textural notes. This dish is perfect for cozy lunches on cool days and pairs wonderfully with white wine or fresh bread. Bulgarian chefs highly value such soups for their simplicity and elegance, making them an excellent choice for family meals and festive tables.
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The recipe was shared with us by Dmitry Putilin, brand chef of the "Russian Porridge" festival and the "Zima" restaurant complex.
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