Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Potato cepelinai is a dish with a rich history that originated in Lithuanian cuisine but gained popularity in Russia as well. They are potato dumplings filled with meat, boiled until soft and served with a fragrant sauce. The tender potato shell envelops the juicy filling, creating a unique combination of textures. The dish has a rich flavor that combines garlic and spicy notes, while added mushrooms and sour cream provide extra depth to the taste. Cepelinai are perfect for family dinners or festive gatherings, offering comfort and enriching traditional gastronomic culture. They can be served with fried onions and cracklings, making them even more appetizing.
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Lithuanian zeppelins are potato patties stuffed with minced pork. Served with sour cream and bacon sauce.
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Cepelinai with bacon is a true gem of Lithuanian cuisine, born from rural traditions and becoming one of the most beloved dishes. They are named after their characteristic elongated shape resembling airships. Their base is a tender potato dough that hides a juicy meat filling. Cepelinai are prepared by boiling and then served with a fragrant sauce made from smoked bacon that gives the dish a rich and spicy flavor. Each piece combines the softness of potatoes, the juiciness of meat, and the appetizing aroma of fried bacon. Cepelinai can be served with sour cream, adding a delicate tanginess to them. This dish is not only nutritious but also truly cozy, warming the soul and immersing one in the atmosphere of a home feast.
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Cepelinai are a traditional dish of Baltic cuisine, especially popular in Lithuania. These hearty potato dumplings resemble small airships and have a tender yet dense texture with a rich flavor from the pork filling with onions and spices. The potato dough combines boiled and raw potatoes, creating an amazing balance of softness and lightness. After boiling, cepelinai acquire a firm consistency, and their taste is particularly enhanced when served with a classic sauce made from fried bacon, mushrooms, onions, and sour cream. This dish is perfect for cold weather: it is nourishing, warming, and pairs wonderfully with homemade pickles or fresh herbs. Cepelinai are not just food; they are part of culinary traditions passed down through generations.
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Robertas Lukjanskis, chef of the Vilins restaurant (St. Petersburg), shared the recipe with us. "In Lithuanian families, zeppelins are rarely cooked - it's not a quick process. You need to peel a lot of potatoes, then grate and squeeze them - not everyone likes it. Previously, zeppelins were simply called dumplings, and during the First World War, when German airships flew through Lithuania to Russia, someone looked at the sky and realized that here - the name is flying. In Lithuania, zeppelins are served with sour cream and fried cracklings . But for a Russian, such a serving is a shock to the eyes: zeppelins are simply floating in fat, and also with sour cream. It tastes great, but looks a little repulsive. So I came up with the idea of making them with béchamel sauce.
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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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The basis of Lithuanian cuisine is potatoes and bacon, and they are used to make, among other things, a casserole called kugelis. Kugelis is eaten with sour cream, which goes well with potatoes, as well as with apple sauce or lingonberry jam, which go well with bacon. It is easy to prepare - just mix all the ingredients, but it will take time and company to peel and grate two kilograms of potatoes.
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