Recipe Catalog
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A recipe from Maxim Sorokin, chef of the restaurant "Soyka Napela". Tropical notes appear in this unusual presentation of a classic breakfast. The sweet potato gives the pancakes a sweetish taste, so it seems that some exotic fruit has been added to them. And the scattering of sesame seeds on the glossy surface of the reddish-turmeric mayonnaise looks like passion fruit pulp.
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Broccoli pancakes with poached eggs are an amazing combination of the delicate flavor of green vegetables and the exquisite texture of soft eggs. Inspired by classic potato pancakes, this version offers a lighter, vitamin-rich alternative. Broccoli adds freshness, a light nutty note, and an appetizing green hue. Fried to a golden color and seasoned with sumac, the pancakes acquire a spicy flavor with a slight tanginess. A harmonious addition is the poached egg with its velvety yolk that gently spreads over the crispy pancakes. This dish is suitable for both breakfast and light dinner, delighting with its simplicity and elegance. It will especially appeal to those who appreciate healthy eating and unconventional culinary solutions.
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Chef Yuriy Goloperov shared the recipe from the Lark Café restaurant menu with us.
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This recipe takes us to a cozy European kitchen where simple yet rich ingredients create a harmony of flavors. Chicken fillet infused with the aroma of fried onions becomes tender and juicy. Potatoes, crispy on the outside and soft on the inside, add heartiness to the dish. Slightly roasted eggplants reveal their velvety texture, while sweet peppers add freshness and vibrant colors. Notes of garlic and lemon juice provide a tangy zest, and dill completes the composition with a refreshing aroma. This dish is perfect for a family dinner or a cozy gathering with friends, offering the warmth of home and enjoyment of rich flavors.
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The recipe was shared with us by the chef of the Moscow restaurant Rake, Mikhail Zhugin.
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Sweet potato pancakes with apple sauce are a refined version of traditional Russian draniki. This recipe combines the tenderness of potatoes, the sweetness of apples, and a hint of onion's spiciness, creating a harmony of flavors. The pancakes turn out golden brown, crispy on the outside and soft on the inside. Historically, potato dishes hold a special place in Russian cuisine, and adding fruit sauce gives them a festive touch. The apple sauce makes them even more appetizing by adding a refreshing tang. This recipe is perfect for breakfast or cozy family evenings. Serving them with a cup of fragrant tea allows you to fully immerse yourself in the atmosphere of home comfort.
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Recipe provided by Fornetto restaurant.
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Recipe by chef Vladimir Chistyakov, chef of Buro TSUM. Gratin is the highest form of potato existenc
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Recipe from Nina Tarasova's book "Let's have breakfast?
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An Eastern pancake, where the main ingredient is sweet potato and where it is only supplemented by potatoes. And there are also a ton of wonderful flavor additives in the form of curry, paprika and chili pepper.
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Potato pancakes with mushrooms and eggs are a traditional dish of Belarusian cuisine, filled with rural coziness and simplicity. The recipe's origins trace back to deep history when peasants sought to create hearty and nutritious meals from available ingredients. Crispy on the outside and tender on the inside, the pancakes are infused with the aroma of forest mushrooms that pairs wonderfully with the soft taste of potatoes and a hint of black pepper's spiciness. Sour cream served with the pancakes adds lightness and a velvety texture. Perfect for breakfast or a cozy family dinner, they are delightful both as a standalone dish and paired with fresh vegetables.
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This exquisite warm salad with Parma ham, poached egg, and goat cheese is a true example of French culinary refinement. The combination of delicate poached egg, crispy fried ham, and creamy goat cheese creates a rich texture and complex flavor—from the slight acidity of balsamic vinegar to the savory saltiness of the ham. This salad is perfect for both a morning breakfast and a cozy dinner, offering gastronomic delight. The dish's origins can be found in the traditional French love for refined salads where the freshness of greens meets the warm, rich flavors of toppings. It pairs perfectly with crispy toasts and light wine, adding an irresistible charm to the classic French dining experience.
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Polenta with tuna, poached egg, and pesto sauce is a dish where traditional Italian cuisine meets exquisite culinary imagination. Polenta, long considered food for Italian peasants, takes on a new form here: golden circles with a crispy crust serve as a wonderful base for tender smoked tuna. The velvety poached egg adds softness to the dish, while the aromatic basil pesto sauce fills it with freshness and Mediterranean charm. Perfect for an elegant breakfast or light dinner, this appetizer will delight lovers of gastronomic discoveries. The combination of flavors – softness, smokiness, freshness, and nutty notes – makes this recipe a true harmony of culinary art.
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Red cabbage soup with poached egg and smoked duck is an exquisite dish of European cuisine that impresses with its harmony of flavors. Historically, such soups were found in Central European cuisine where cabbage was a key ingredient. The deep purple color of the cabbage creates a striking visual effect, while caramelized onions and spices – star anise, cloves, and cinnamon – add a rich aroma to the soup. Wine adds a slight acidity and chicken broth brings tenderness. Blended into a velvety puree, the soup becomes the base for an elegant presentation. Smoked duck adds a noble touch while the poached egg provides soft textural contrast. This dish is perfect for special occasions or dinners on cold evenings, warming and delighting guests with its rich, complex flavor.
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This salad with arugula, poached egg, and sun-dried tomatoes embodies the lightness and sophistication of Italian cuisine. Arugula's spicy, slightly bitter flavor pairs beautifully with delicate feta cheese, while sun-dried tomatoes add rich sunny notes. Lemon juice and olive oil enhance the freshness of the ingredients, and the poached egg gives the dish softness and a creamy texture. This salad is suitable for a light dinner or as an elegant appetizer to a main course. Historically, arugula has been used in Mediterranean cuisine since Ancient Rome, and sun-dried tomatoes became popular for their ability to preserve intense flavor. The finished salad delights with contrasts of textures and harmony of aromas, creating a small gastronomic journey to the heart of Italy.
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