Recipe Catalog
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The recipe was shared with us by Lark Cafe chef Alexander Anoshkin.
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Recipe from Alexander Anoshkin, chef of Lark Café.
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Recipe taken from the book "Geography to taste. Latvia" by Nika Ganich
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The combination of pancakes and herring seems strange only at first glance. In fact, we eat pancakes with red fish, and with fatty lightly salted herring they turn out no worse, and will be cheaper. Let's make it clear right away that forshmak is not quite right here, this is a quick "filling" recipe. Some granny from Shepetovka would never add mayonnaise to forshmak, but we add it, because with a fatty Maslenitsa pancake it will sound juicier.
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Recipe from the restaurant "Sibirsibir".
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If you mix pancakes with rye flour alone, they will taste sour, and the texture will be more like dried-out thin lavash. Not everyone likes this, so rye flour is usually mixed with wheat flour in a 1:1 ratio - due to the gluten, the result will be more like a pancake we are used to. You can add caraway seeds (unsweetened version) or cocoa (dessert version) to the dough for such pancakes.
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A great weekend breakfast. The pancakes are thin, flavorful and very tender. They go perfectly with honey.
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Rye-oat pancakes are an unusual and healthy twist on the traditional American breakfast. Their history traces back to classic pancakes that became popular in the USA in the 19th century. The addition of rye and oat flour makes them richer in flavor, with subtle nutty notes and a soft texture. They are not only nutritious but also pair well with honey and berries or with butter and nuts. These pancakes are perfect for a hearty breakfast that energizes you for the whole day.
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Rye pancakes are a true symbol of Russian cuisine, embodying traditions and the warmth of home. Their history dates back to ancient times when rye flour was a staple for Slavs. These pancakes have a rich, slightly nutty flavor with subtle caramel notes from brown sugar. They possess a tender yet dense texture that holds its shape well and pairs perfectly with both savory and sweet fillings. Serve them with sour cream, honey, or fruits to highlight their natural depth of flavor. Thanks to oat bran, they are not only tasty but also nutritious, providing a feeling of fullness. The preparation is simple: mix the ingredients, whisk them together, and bake. These pancakes are an ideal choice for a cozy breakfast or family gathering!
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Rye sourdough bread is an ancient art of Russian cuisine, where each loaf carries the history of generations. This bread has a rich, slightly sour taste, a soft yet elastic crumb, and an aromatic crust. Its preparation is a slow, careful process based on natural fermentation that gives the bread its unique flavor and benefits. It contains no sugar or yeast—only natural ingredients and the patience of the master. It is important to let the bread 'rest' after baking to fully develop its flavor. It serves as an ideal base for sandwiches and pairs well with both savory and sweet dishes. This is not just bread—it is part of cultural heritage that fosters respect for traditions and quality products.
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Herring forshmak is a classic dish of Jewish cuisine that captivates with its rich texture and flavor. Its roots go back to the distant past when poor Jewish families in Eastern Europe tried to use available ingredients to create tasty and hearty dishes. Salted herring mixed with onions, breadcrumbs, eggs, and aromatic spices turns into a delicate and airy paste. The light spiciness of pepper and the silky texture of oil make it an ideal complement to crispy bread or toast. Forshmak can be served as an independent appetizer or used as a base for appetizing sandwiches. Its rich, salty-sweet taste unfolds gradually, leaving a pleasant aftertaste and a desire for more.
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Mackerel forshmak is a traditional Jewish dish rich in flavor and history. Originally made from herring, variations like Ella Olkha's recipe have emerged over time. Mackerel adds softness and richness to it. Boiled potatoes and eggs complement the delicate texture, while fried onions with oil add sweet, caramelized notes. The dish is hearty, slightly salty, with a creamy taste. It can be served as a cold appetizer on slices of bread, at festive tables, or simply as a homemade delicacy. Forshmak keeps well in the fridge and becomes even tastier when it sits for a while, revealing depth of flavor. This dish is part of cultural heritage that unites generations around cozy meals.
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Sandwiches with forshmak and apple are a harmony of flavors and textures wrapped in crispy bread. Forshmak, a traditional Jewish dish, combines the tenderness of herring, butter, and eggs with the refreshing tartness of green apple. Such a sandwich is not just a snack but a small gastronomic adventure: rich, spicy, with a light fruity note. Perfect for a cozy breakfast or an original treat at a buffet. The taste unfolds gradually, starting with the delicate pâté and finishing with the refreshing hint of apple. White bread toasted to a light crunch adds textural harmony, making each bite rich and balanced. This sandwich exemplifies how simple ingredients can create complex and multifaceted flavors, leaving a pleasant aftertaste and a desire for more.
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Recipe from the Moscow restaurant "Babel".
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Salmon on rye bread with sauerkraut and horseradish is a dish rooted in Russian gastronomic traditions, combining the freshness of seafood with the rich aromas of rye bread, the tartness of cabbage, and the spiciness of horseradish. This recipe embodies the simplicity of rustic cuisine while offering a rich and complex flavor. The salmon, fried to a golden crust, retains its juiciness, while a delicate sauce made from sour cream and horseradish highlights its tenderness. Sauerkraut adds a pleasant tanginess that complements the dish's texture. It is perfect as an exquisite appetizer or light dinner. This is not just food but a gastronomic journey through Russian traditions that unites freshness, richness, and balance of flavors in every bite.
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