Recipe Catalog
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A fancy recipe in which jellied meat is made from chicken and thickened with gelatin. An additional bonus is a beautiful vegetable pillow of radish in pumpkin marinade.
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780
Jellied tongue in bone broth is an exquisite dish of Russian cuisine that combines the tenderness of beef tongue, the transparency of aromatic broth, and the freshness of greens. This recipe has deep roots in Russian culinary tradition when cold appetizers held an honored place on festive tables. The tongue, boiled to tenderness, acquires a rich flavor, and the addition of gelatin makes the broth silky and elastic. Quail eggs and carrots add color and a hint of sweetness to the dish, while dill and peas provide fresh notes. This jellied dish not only pleases the eye but is also perfect for serving at formal events.
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180
Jellied beef tongue is a gourmet dish of European cuisine that impresses with its delicate flavor and appetizing appearance. Historically, jellied dishes were popular among the aristocracy as their preparation required time and skill. Beef tongue boiled in aromatic broth with wine, garlic, and spices acquires incredible tenderness. It is sliced thinly and complemented with bright pieces of red pepper and peas before being covered in clear broth jelly. After a night of cooling, the dish transforms into a culinary masterpiece—shimmering, elegant, and melting in the mouth. Jellied tongue pairs excellently with tangy olives and fresh bread, making it perfect for a festive dinner or celebration.
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300
Tian made of grated radish, cucumber, and pickled mushrooms with unrefined sunflower oil is a refined dish that combines the freshness of vegetables with the rich aroma of mushrooms. Tian, a traditional French culinary creation, is a layered composition where each part complements the other. Grated radish adds a spicy kick to the dish, cucumber brings coolness and juiciness, while pickled mushrooms provide depth of flavor with a slight tang. Cherry tomatoes complete the ensemble by adding sweetness and delicate texture. The flavor is enhanced by natural sunflower oil, making the dish rich and aromatic. This dish is perfect as a light appetizer or an original side dish that highlights the layering and harmony of natural ingredients.
8
2
15
This bright, fresh, and aromatic salad from Pan-Asian cuisine combines the tenderness of avocado with the crunch of radish and carrot, complemented by tangy pickled onions. The garlic-based chimichurri with parsley, mint, and tarragon adds a spicy, refreshing note to the dish. A light acidity from lemon juice balances the flavors while sea salt completes the composition. The dish is perfect as a standalone appetizer or as a side to fish or meat. It can be served at a dinner party alongside exquisite Asian dishes or enjoyed in a cozy home atmosphere. Easy to prepare yet elegant in presentation, this salad will be a highlight on any table.
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30
This refreshing salad is a true embodiment of Mexican cuisine, filled with vibrant flavors and textures. The crunchy base of jicama and radishes is complemented by pickled plums that add a subtle sweet-sour note revealed with each bite. A spicy plum sauce made with cardamom, ginger, and Aleppo pepper fills the dish with aromatic spices and mild heat. Sumac and juniper add complexity to the salad, while fresh mint and crunchy peanuts complete the composition with freshness and texture. This dish is perfect as a light dinner on its own or as an exquisite side to meat and fish dishes. The unmatched combination of ingredients makes it unique and worthy of attention from true gourmets.
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40
Tongue in white sauce with raisins is a refined dish of European cuisine that combines the tenderness of beef tongue with the richness of flavors from an aromatic sauce. The history of this dish goes back to ancient culinary traditions when tongue was considered a delicacy and served at festive meals. Boiled tongue, soft and juicy, harmoniously pairs with a sauce made from broth, flour, and butter, complemented by sweet notes of raisins and the freshness of lemon juice. The dish is served with various sides – green peas, pasta or mashed potatoes – allowing everyone to enjoy its rich flavor nuances. Tongue in white sauce not only delights with its sophistication but also represents a magnificent example of gastronomic heritage where classic ingredients are transformed into a culinary masterpiece.
7
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35
Pickled radish is an exquisite addition to traditional Russian dishes. Its bright, slightly spicy flavor with a subtle tang enhances the richness of meat and vegetable treats. This recipe, rooted in rustic cuisine, uses a combination of two types of wine vinegar, giving the radish a refined aroma and tenderness. It is easy to prepare: fresh radishes are sliced, soaked in chilled marinade, and left for several days until the vegetables are fully infused with spicy notes. The result is a crunchy and refreshing side dish that pairs perfectly with main courses or serves as a standalone snack. Pickled radish is especially good with fried or baked meat dishes, fresh bread, and herbs, creating a balance between rich flavors.
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50
Marinated white eggplants with mint are a refined dish of Italian cuisine that combines the tender texture of eggplants with the refreshing spice of mint. The origins of this recipe trace back to traditional rural culinary practices in Italy, where seasonal vegetables were marinated to preserve their flavor and aroma. Unlike classic purple ones, white eggplants have a soft, slightly sweet flesh without bitterness, making them an ideal base for marinade. Red wine vinegar and garlic add zest to the dish while olive oil reveals its deep Mediterranean character. After resting in the fridge, the eggplants absorb the flavors and become a perfect appetizer for meat or fish dishes as well as a wonderful complement to fresh bread or cheeses. It is a harmony of flavors that conveys the spirit of a warm Italian meal.
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60
Homemade chicken aspic is a classic Russian dish with roots in ancient times when housewives sought ways to preserve meat longer. Thanks to the rich broth from pig's feet and chicken, the aspic acquires a dense, rich texture. Bay leaves, black pepper, and garlic add piquant notes while fresh herbs provide lightness. It is perfect for festive gatherings, especially in winter when one craves something hearty and warming. Aspic is traditionally served with mustard or horseradish to enhance its meaty flavor. This dish is not only tasty but also healthy—the gelatin in the broth strengthens joints and skin. A true gastronomic classic that conveys the coziness and warmth of home cooking.
10
10
480
A slightly dressed-up version of charlotte. And one of the most successful examples of lean dough - it is fluffy, light and easily absorbs the filling. It is also important that it is much easier and faster to bake a jellied pie than any other: such dough does not require either rest or proofing. Eggs are also not required, and vegetable oil copes with the role of fat. For an even more festive look, in addition to almond petals and coarsely chopped pear, you can also mix dried apricots minced through a meat grinder into the dough - then the pie will have a pleasant red color and a subtle aroma of apricot.
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120
Classic jellied meat made from pork leg, beef shank and protein, which can be used to clarify the broth.
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60
Turkey aspic is a refined dish of European cuisine with a delicate taste and rich aroma. Its roots go back centuries when aspic was prepared for lavish feasts, symbolizing abundance and care for loved ones. Made from turkey, it is light yet has a rich meaty flavor, while spices, bay leaves, and allspice add a subtle piquancy. Aspic is perfect as an appetizer for festive tables or cozy family dinners. Due to long simmering, the meat reveals a full palette of flavors while the clear broth sets into appetizing jelly. It can be served with mustard, horseradish or fresh vegetables to add even more variety to the taste experience. This is not just a dish but a true gastronomic tradition that brings people together at one table.
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420
This exquisite pasta recipe combines the rich, earthy flavor of roasted beets and the spiciness of radishes with aromatic pesto made from their greens. French cuisine is renowned for its sophistication, and this dish is a true work of art on the plate. Blanched greens create the perfect texture for pesto enriched with roasted walnuts, garlic, and Parmesan cheese. Al dente spaghetti melds with this rich sauce, while sweet-spicy vegetables complete the composition, creating a harmony of flavors. Served as an elegant main course, it is perfect for gourmets who appreciate unusual combinations and the freshness of natural ingredients. A magnificent choice for a special dinner or a delightful experiment with seasonal produce.
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35
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
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