Recipe Catalog
Recipes with all the words: 2. Next come recipes that match some of the words
The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.
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Potato babka is a hearty and aromatic dish of Russian cuisine, featuring the rich flavor of golden-baked potato mass with delicate hints of fried onions and smoked bacon. This recipe has its roots in peasant cooking, where simple and accessible ingredients were transformed into true culinary masterpieces. The coarsely grated potato mixture is combined with flour and spices, then baked to a golden crust, creating a crispy yet soft texture inside. Babka is traditionally served with cracklings, enhancing its rich taste. This dish is perfect for a cozy family dinner, reminiscent of warm evenings by the hearth.
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Apple-filled babka made from white bread is a cozy and heartfelt dish of Russian cuisine that comes from the village tradition of using simple ingredients. The delicate dough soaked in a milk-egg mixture becomes an airy base for a sweet, aromatic filling of apples, butter, and lemon zest. When baked, the babka acquires a golden crust while its soft center is infused with fruity flavor. This dish is often prepared on cold evenings and served hot with fruit sauce or fresh canned fruits. It is perfect for both family breakfasts and cozy tea gatherings with loved ones.
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Carrot babka is a bright and aromatic wonder of Russian cuisine that combines the tenderness of dough with the sweet taste of carrots. This recipe has roots in the traditions of home baking when vegetables were used not only in soups but also in sweet dishes. Carrots give the babka a rich saffron hue, a light sweetness, and pleasant softness. Yeast dough with butter and vanilla makes the pastry airy, while zest adds fresh citrus notes. Carrot babka is served warm with a cup of fragrant tea, sour cream or honey. It is perfect for cozy family tea gatherings, delighting with its taste and appetizing appearance.
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Apple babka is a fragrant and tender pie with roots in traditional Russian cuisine. The combination of grated and sliced apples gives the pastry an interesting texture and rich fruity flavor. Adding cinnamon fills the dessert with a warm, cozy aroma, while airy whipped egg whites make it light and soft. This pie is perfect for family tea gatherings and festive tables, pairing wonderfully with hot tea or coffee. It is made from simple, accessible ingredients but has a taste that can captivate any gourmet. Apple babka is not just a dessert; it embodies home comfort and traditions passed down through generations.
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Mushroom babka is a traditional dish of Russian cuisine that combines simplicity and sophistication. Its roots trace back to village recipes where housewives used available ingredients to create hearty and aromatic casseroles. The base consists of a delicate mushroom soufflé complemented by the creamy taste of sour cream and a light crispy crust of breadcrumbs. Baked champignons give the dish a rich, deep flavor, while airy whipped egg whites make the texture especially tender. This dish is perfect for a cozy family dinner or a festive table, pairing wonderfully with greens or a light sauce. Mushroom babka not only warms you up but also transports you to the atmosphere of a village home where delicious food symbolizes hospitality and homely comfort.
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This is how they cook stew in the Khleb Nasushny chain. This is a simple recipe, the proportions of which can be intuitively moved in any direction: you can add more meat or more vegetables, as you like. The main thing is to choose the right meat - it should be a shoulder or a sirloin. The meat will have to simmer for a long time, in the end it will be very tender and will almost fall apart into fibers. Recipe from the chef of Khleb Nasushny Evgeny Vasilenko.
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Fried potatoes and sweet potatoes with sage is a harmony of flavors born at the intersection of simplicity and sophistication. This recipe embodies the traditions of European cuisine, combining the natural sweetness of sweet potatoes with the rich taste of regular potatoes. Sage leaves baked with the root vegetables add a subtle herbal aroma and a slight bitterness, balancing the dish's flavor. The crispy crust and soft, tender center make this dish perfect as a standalone treat or as a side to meat and fish. It suits both everyday dinners and festive tables, with its warm, cozy taste especially delightful on cool evenings. The ease of preparation and accessible ingredients make this recipe popular among lovers of natural and aromatic dishes.
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Bombay potatoes are a classic Indian dish infused with the aromas of spices and the warmth of home cooking. Its history traces back to the streets of Mumbai, where street vendors skillfully transform ordinary potatoes into a delightful side dish. Large chunks of potato fried in a mix of cumin, coriander, and turmeric absorb the richness of the spices, creating a deeply rich flavor. Ginger and garlic add brightness to the dish, while the spiciness of chili peppers awakens the appetite. Fresh tomatoes are added at the end to soften the sharpness of the spices and bring a pleasant tanginess. Bombay potatoes pair perfectly with curry or serve as a standalone snack. Their characteristic golden crust and rich aroma make this dish indispensable on an Indian table, reminiscent of warm evenings spent over heartfelt meals.
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Recipe by Igor Mardasov, chef of the Harvey & Monica restaurant. Potatoes in two forms at once - in the form of pancakes and thin crispy straws. Pancakes are prepared without flour, and due to the different caliber of grated potatoes, they look interesting and do not fall apart in the pan. As for the potato pie, we have an Asian variety of potato chips that can enliven the landscape of steaks and salads, and also be a decoration for stewed dishes.
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Joel Robuchon means about the same to French cuisine today as Academician Likhachev did to the Soviet humanitarian intelligentsia. Robuchon has all the highest state awards and the title of chef of the century, a living classic. Mashed potatoes according to the recipe of Joel Robuchon, it must be said, are almost more famous than Robuchon himself, especially in Russia. The only thing that is not entirely clear to the Russian taste is nutmeg. The French always add it to potatoes, and for no apparent reason. Robuchon explains this by the history of disgust for potatoes, which the French could not digest for a long time.
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Enough, the Caucasus is feeding us! Here are the Balkarian hychins that Elena Kardanova from the restaurant "Aragvi" told us about. They are usually cooked in whole stacks, but there is no stack in the video because all the other hychins were eaten by the editors immediately after cooking , and they could not be stopped.
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Potted Potato Fritter, the Belarusian answer to the Spanish tortilla! We got the recipe from William Vasilyevich Pokhlebkin.
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Poutine, Quebec's contribution to the "Golden Thousand". French fries with cheese and brown gravy based on meat broth. Most often, poutine uses brine cheese, but cheddar is also good. The premiere was before the New Year , but we slightly re-edited the video.
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Samosas are an ideal food format that allows you to experiment as much as you like. They first came up with the idea to make them somewhere in Central Asia, presumably in the 10th century. Even then, samosas were small fried or baked patties with a juicy filling, mostly vegetable. Now they are an important and tasty Indian snack that you can eat somewhere in a cafe, take with you on a walk, or cook at home. Homemade samosas are easy to make, fortunately we have a good and clear recipe.
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