Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
You might think that the French took our Russian croutons and called them some obscene word! But in fact, it is possible that we borrowed this simple dish, the name of which translates as "lost bread". That is, it is stale bread that has been given a second life. This is the base, and you can add anything to it: berries, salted caramel, chocolate, and ice cream.
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Panzarotti are traditional Italian pastries from the Apulia region, made with various fillings and served as a tasty snack. These flaky pastries are filled with tomato paste, soft Adyghe cheese, and mozzarella, complemented by aromatic green onions, salt, and pepper. After baking, they acquire a crispy golden crust and a melt-in-your-mouth filling that combines the creaminess of cheese with the sweet-sour taste of tomatoes. Panzarotti are perfect for a light snack or festive table, especially when paired with fragrant herbs and a glass of wine.
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Shrimp with red pepper in coconut milk curry sauce (Panang Kung) is a refined blend of flavors and textures inspired by Asian culinary traditions. The dish emerges in harmony of sweet, spicy, and delicate taste: the silky coconut sauce softens the spicy heat of the red curry paste, while lime adds citrus freshness. Shrimp soaked in this rich sauce become surprisingly juicy, and roasted peanuts and herbs provide a crunchy texture that completes the flavor experience. This dish is not only nutritious but also a gastronomic delight, perfect for a special dinner or an exquisite everyday lunch. Served hot, best with jasmine rice to highlight its rich flavor.
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The Italian pie 'Torta Pane e Mele' is a true ode to the traditions of Italian baking. Its roots go deep into the home kitchens of Italy, where every housewife could breathe life into yesterday's bread, turning it into a delightful treat. The tender shortcrust pastry serves as the base, while the filling of apples, raisins, almonds, and rum is the soul of the pie. The harmonious combination of sweet fruit acidity with light nutty notes makes it perfect for a cozy tea time. Apricot jam adds refined sweetness, and the yeast strips on the surface provide an exquisite texture. This pie is not just a dessert but a true symbol of culinary art that warms memories of sunny days in Tuscany and family evenings around a large table.
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The 'Tortellini di pane' bread-dumplings by the Simili sisters are an original culinary masterpiece that combines delicate yeast dough with flavorful meat filling. This recipe is inspired by European culinary traditions where bread and meat form the basis of many national dishes. The taste of these dumplings surprises with its harmony: the crispy crust reveals a juicy filling with notes of feta cheese, herbs, and spices. The uniqueness of the dish lies in its versatility—it is suitable for both a cozy home dinner and a festive table. The cooking process brings special joy: rolling out the dough, shaping neat dumplings, and baking them to a golden crust. Tortellini di pane embodies comfort and warmth wrapped in crispy dough that will delight you and your loved ones.
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Warm potato salad with crispy bacon is a classic European dish that combines simplicity and rich flavor. The origins of this recipe trace back to the traditional cuisines of Italy and France, where warm potato salads were often served as a side or standalone dish. Tender young potatoes soak up the aromas of white wine vinegar and grainy mustard, creating a light tang that perfectly complements the salty taste of crispy bacon. The addition of fresh green onions adds brightness, while pumpkin seeds provide a pleasant nutty note. This dish can be served as a warm salad alongside meat mains or as a standalone appetizer for dinner. It is perfect for cozy home evenings when you want to enjoy the harmony of flavors and textures.
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This is the Spanish beginning of beginnings. The most important and simplest element of tapas, that is, snacks.
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Apple pancakes are a refined blend of the softness of classic American pancakes and the aromatic apple accent that gives them special tenderness and sweetness. This recipe, inspired by Russian culinary traditions, transports us to a cozy morning filled with the scent of cinnamon and vanilla. The apples are caramelized in the oven, creating a natural sweetness that harmonizes beautifully with the airy batter. These pancakes are perfect for a cozy breakfast or delightful dessert, especially when served with maple syrup or a light dusting of powdered sugar. This dish is not just a treat but a true gastronomic delight that can bring warmth and comfort to anyone who tries it.
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Real American pancakes are a symbol of home comfort and the taste of freedom. Their history dates back to the 19th century when settlers adapted pancake recipes to available ingredients. Fluffy, airy, with a tender texture, they easily absorb syrup, honey, or jam, turning into true delight. The balance of sweetness and creamy softness makes them perfect for breakfast or a cozy family brunch. They cook quickly and their appetizing aroma instantly fills the home with warmth. These pancakes are versatile: they can be served with fruits, nuts, or chocolate, creating endless flavor variations. They are indispensable for those who appreciate simple joys and heartfelt moments at breakfast.
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This is how they treat coffee at Seven: espresso, cream, almond and chocolate syrups and ice.
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Pantumaca, or pan tumaca. Bread with tomatoes. The simplest - and most delicious - Catalan snack.
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Bramboraki are Czech potato pancakes. A type of potato pancake, of which there are countless varieties in the world. They contain eggs, and garlic and marjoram are also added to bramboraky. Yes - with beer, of course!
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Kaiserschmarrn is the case when the pancake not only should not be thin, but also should certainly come out of the frying pan if not in a lump, then in pieces. Sweet pancake batter is used for it, but you need to pour it generously - kaiserschmarrn should be thick. It is impossible to turn it over while maintaining integrity, so as soon as the bottom side is browned, boldly divide this pancake into small parts and turn it over. There are two versions of its origin. According to one, the cook of the Austrian Emperor Franz Joseph baked thin pancakes for him, and if the pancakes turned out to be too thick and it was not possible to turn them over neatly, the cook tore them apart, called them "kaiserschmarrn" and gave them to the servants. And according to another, the cook of the same emperor could not cope with the preparation of a sweet omelet, and the emperor decided to eat it anyway - even in unworthy of the imperial table. As a result, Kaiserschmarrn went from being servants' food to being the favorite dessert of Vienna's salons.
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Banh xeo, Vietnamese coconut pancakes with spicy filling. In this case - with pork and shrimp.
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South Asian fresh paneer cheese in spicy Indian masala sauce is a popular part of lunches and dinners in India and is simply a good snack for companies.
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