Recipe Catalog
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The recipe was shared with us by Yuri Manchuk, chef of the gastronomic cafe Charlie (St. Petersburg).
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Clafoutis with frozen berries and coconut milk is an elegant dessert of French origin that enchants with its delicate texture and rich flavor. Traditionally, clafoutis is made with cherries, but this recipe uses frozen berries that add sweetness and a slight tartness. Coconut milk brings creamy softness and an exotic aroma, while almonds add a nutty note. Baked berries create natural moisture, and the golden crust makes the dessert especially appetizing. This clafoutis is perfect for cozy family dinners as well as sophisticated parties where it will be an exquisite finale to the meal. It can be served warm or chilled, complemented by a scoop of vanilla ice cream or light cream.
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A colorful mix of flavors with an obvious Asian twist, thanks to the coconut milk and cumin.
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Beautiful and easy, provided that you already have beetroot chips or beetroot dust at home. Yuri Manchuk, chef of the gastronomic café Charlie, shared the recipe with us. Yuri Manchuk, chef of the gastronomic café Charlie (Saint Petersburg), shared the recipe with us.
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Corn porridge with coconut milk is an amazing combination of tenderness and aroma. Inspired by European traditions, it gained exotic notes from coconut and ginger. Coconut milk gives the dish a creamy texture, while ginger adds a light spiciness that awakens the taste. Chicken broth enriches the porridge with depth, and nutmeg adds sophistication. Golden corn absorbs all shades of spices and becomes the main accent of the dish. This is the perfect treat for a cozy family breakfast or dinner, providing warmth and comfort with every spoonful. Such porridge is especially good on cool days when you want to warm up and enjoy the softness of flavor nuances. The simplicity of preparation makes it accessible, while the combination of ingredients is unique and memorable.
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An ideal recipe for those who love porridge, but are not friends with cow's milk - here it is replaced with soy and coconut milk. If you want to completely get rid of animal fats, then replace the butter with coconut oil. Recipe by Christian Lorenzini, chef of the Italian restaurant Christian.
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Berry pie is the essence of Russian home baking, embodying traditions and warmth. Its origins trace back to village kitchens where hosts used fresh berries to add juiciness and aroma to simple dough. The light tartness of raspberries perfectly balances the sweetness of the dough, creating a harmony of flavors. The porous structure of the pie makes it airy, while the berries immersed in softness release their juice with every bite. This pie is not just a treat but a symbol of hospitality, often served with tea. It is good both warm and cold while maintaining its tenderness. Easy to prepare, it suits cozy family breakfasts or festive gatherings. Enhanced with mint, it gains fresh notes that make it even more appealing.
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Poke with noodles, shrimp, and seasonal berries is a vibrant combination of exotic flavors from Hawaiian cuisine. This refreshing and nutritious dish combines tender egg noodles, juicy shrimp, sweet apricots, cherries, and strawberries to create an incredible harmony of sweetness, saltiness, and umami. The dressing made from soy sauce and ponzu vinegar adds a light tanginess to the dish while toasted sesame and nori provide subtle nutty and ocean notes. The origins of poke trace back to the traditions of Hawaiian fishermen who would slice fresh fish and dress it with simple sauces. Modern variations like this recipe expand the boundaries of flavor by offering unexpected and bold combinations. Perfect for a light lunch or dinner, this poke will give you a sense of freshness and summer delight.
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The Berendey restaurant is located practically in the forest, which is why the local honey cake made from buckwheat honey and bird cherry flour practically blends in with nature. Nika Ganich , author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
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The cheesecakes are filling, sweet, and fragrant — a complete breakfast, nothing more is needed. The recipe was shared by Kirill Gubin, vegan chef at Perelman People.
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Seasonal buckwheat porridge for mid-summer is a true embodiment of Russian culinary tradition, combining simplicity and richness of flavor. The buckwheat absorbs the aroma of cream, becoming tender and velvety. The berry mix adds fresh, juicy notes: raspberries dissolve smoothly in the porridge while currants remain whole, creating a pleasant contrast. A light spiciness from ground ginger combined with the cream's softness and the depth of olive oil gives the dish a special charm. This porridge is perfect for a summer breakfast or light dinner, providing a sense of freshness and richness. Traditionally enjoyed in villages while savoring seasonal berry abundance, its balanced combination of sweetness, slight acidity, and softness makes it indispensable in hot weather.
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Pumpkin puree soup with coconut milk and coconut oil is a harmony of flavor and texture. Its roots can be traced back to Chinese cuisine, where pumpkin is valued for its sweetness and nutritional properties. The soup's delicate consistency, complemented by the creamy note of coconut milk and a hint of cumin spice's mild pungency, creates a refined, warming dish. Coconut oil adds depth to the flavor while garlic provides a subtle sharpness. This soup is perfect for autumn evenings, filling the home with coziness and aromas of Eastern gastronomy. It can be served as a standalone dish or paired with crispy toasts to enhance textural variety. Rich in vitamins and healthy fats, it delights the palate while caring for health.
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Lean buckwheat porridge with berries and bananas is a delicate and nutritious dish, perfect for a light and healthy breakfast. Buckwheat, known for its benefits and rich nutty flavor, gently unfolds in buckwheat milk, acquiring a creamy texture. Sweet bananas and juicy blueberries add natural sweetness to the porridge, creating a harmonious blend of flavors. Crunchy walnuts provide textural contrast and enhance the nutty notes of the dish. Historically, buckwheat porridge was considered a nutritious and accessible meal that warmed and satisfied. In this rendition, it becomes not only healthy but also aesthetically pleasing, turning an ordinary breakfast into a delight. It can be served hot with honey for added depth of flavor.
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This smoothie made from goat's milk with berries and honey is a true delight, combining freshness and rich flavor. Goat's milk gives it softness and a creamy texture, while the mix of strawberries and blueberries adds brightness and a subtle tartness. Banana adds natural sweetness, and honey brings a warm, floral aroma. The drink is perfect for breakfast or a light snack, restoring energy and providing refreshment. In Italy, fresh and natural products are always valued highly, and smoothies are a favorite way to enjoy their taste. Served chilled, it refreshes on warm days and delights with the harmony of natural ingredients.
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