Recipe Catalog
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Robertas Lukjanskis, chef of the Vilnis restaurant (St. Petersburg), shared the recipe with us. "In Lithuania, every family cooks cold borscht - shaltibarschai. This is a classic recipe, but I can't say where it came from - I've just been eating it since I was little. They start making shaltibarschai as soon as young green onions and dill appear. In Lithuania, they sell special kefir for shaltibarschai, it already contains onions and dill, and even cold borscht is drawn on the package. That is, you just take a package , cut up beets and cucumbers, pour kefir over them, and that's it - the soup is ready. Very convenient for the lazy! Milk is added to shaltibarschai, because kefir itself is very thick. Some also add sour cream to make it really satisfying. In the restaurant, we put an egg on top to make it "It's beautiful, but at home I recommend chopping the egg and mixing it with the vegetables in a plate.
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Shaltibarschai, cold Lithuanian borscht.
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Milk pancakes with condensed milk and bananas are a delicate and airy treat that combines classic European pancake-making traditions with the rich sweetness of condensed milk and the fruity freshness of bananas. The batter, enriched with vanilla sugar and sesame oil, acquires a delicate aroma and pleasant elasticity. The pancakes are baked to a golden crust, becoming soft inside and slightly crispy at the edges. Served with banana slices and condensed milk, the dish turns into a true dessert, perfect for a cozy breakfast or tea time treat. This recipe delights with its combination of tenderness and rich flavor, creating a harmony of sweetness and texture that can win the hearts of connoisseurs of exquisite yet simple treats.
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Burfi is a delightful Indian sweet that combines creamy softness with a light texture. Its history dates back to ancient India, where it was prepared as a sacred offering to the gods and was always present at festivals and family celebrations. Burfi has a rich milk flavor with subtle vanilla notes, and cashew nuts give it a pleasant crunchy texture. This versatile treat can be served as a dessert with tea or used to decorate the festive table. It is easy to prepare – caramelized sugar-cream mixture is combined with dry milk and turns into a thick paste that sets into neat squares. Chilled burfi becomes tender and melts in the mouth, creating an unforgettable gastronomic experience.
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Pancakes made with sour milk, raspberry jam, and condensed milk are an exquisite combination of tenderness and sweet fruity freshness. This recipe has roots in Russian cuisine, where pancakes symbolize warmth, coziness, and family traditions. Sour milk gives the batter lightness and airiness, while baking soda ensures softness and a porous texture. Raspberry jam adds a bright sweet-sour note, and condensed milk makes the flavor even richer and more delicate. Perfect for breakfast or a cozy tea time, these pancakes delight both adults and children. They can be served with hot tea or fresh berries, enjoying the harmony of flavors in every bite.
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The 'Bird's Milk' cake in milk chocolate is a true masterpiece of gourmet cuisine, embodying tenderness and sophistication. Its history begins in the Soviet Union, where it became a symbol of airy delicacy. Velvet sponge serves as the base for the delicate soufflé made from egg whites, condensed milk, and fragrant tea. Agar-agar adds lightness to the texture while milk chocolate envelops the cake in soft sweetness. This dessert impresses with its airiness, combining deep vanilla aroma with hints of jasmine tea. It is perfect for festive occasions, accompanying the evening with coziness and exquisite taste. Each spoonful is a celebration of flavor where the tenderness of soufflé meets rich chocolate glaze, creating harmony between lightness and richness.
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Milk cookies are a cozy childhood memory warmed by the aroma of fresh baking. Their history traces back to the European tradition of homemade cookies, where simple ingredients turned into a delicate treat. These cookies have a soft texture, slightly crumbly, with subtle sweet notes. The gentle butter, light milk flavor, and golden crust make them an ideal complement to a cup of tea or coffee. They are often served for breakfast or at family tea gatherings, and children love them as a standalone treat. The key is not to overbake the cookies to maintain their softness. This baking is full of warmth and tradition that brings generations together at the table.
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The Banana Milk cocktail is a refined drink that reflects the spirit of American mixology. Its base is rum and soy milk, creating a smooth and velvety texture. The addition of passion fruit and lemon juice brings vibrant tropical notes, while palm sugar enriches the flavor with a light caramel sweetness. The protein makes the consistency airy and delicate, and chocolate bitters add a deep and noble hue. The presentation feature is chaotic stripes of bitter chocolate on the glass, creating visual contrast and highlighting the richness of flavor. This cocktail is perfect for elegant evenings and relaxed enjoyment of exquisite aromas.
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Bird's Milk Cake, a Soviet classic from our "Golden Thousand.
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This is not the same kaya that Rastafarians sing about. This is a coconut jam that is very popular in Singapore and Malaysia. Coffee and toast with kaya is a great breakfast.
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The first things that come to mind when thinking about Mexican cuisine are burritos and tortillas, and desserts are not even mentioned. Here is one of them - chongos-samoranos or spicy curd. It is prepared in an elementary way: milk is curdled with lemon, boiled for a couple of hours with spices to achieve a pleasant amber color, and separated into curd and whey.
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Carrots in milk sauce is a delicate and refined dish of European cuisine that combines the sweet taste of carrots with the creaminess of a buttery milk sauce. This recipe recalls traditional rustic dishes where vegetables are stewed in simple yet rich sauces, creating a cozy and warming texture. Thin slices of carrot absorb the creamy aroma, while the addition of sugar enhances their natural sweetness. Serving this dish is perfect as a side to meat or fish but can also be a light dinner on its own. The combination of milk, flour, and butter makes the sauce thick and rich, transforming ordinary ingredients into an elegant and delightful treat.
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Oatmeal soup pureed with milk and egg is a delicate and nutritious dish of Russian cuisine, distinguished by its velvety texture and soft creamy taste. Traditionally, oatmeal soups were valued for their health benefits and ease of preparation. In this version, the oats are first boiled until fully soft, then thoroughly pureed and brought to a boil to achieve a silky consistency. The addition of milk, cream, egg, and butter enriches the flavor with a rich and slightly sweet taste. This soup is ideal for a light breakfast or dinner and is also recommended for children and those on a gentle diet. It is served warm with crispy toast or crackers, adding extra textural depth.
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In Russian cuisine, the combination of millet and pumpkin is the most traditional. If you first boil the pumpkin in milk and only then throw in the millet, the porridge will have a special creamy hue. And if you let the finished porridge sit in a slowly cooling oven, it will also turn out well-boiled, tender, and fluffy. And at the same time so red that just looking at it, even on a gloomy day, your soul becomes warmer.
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This amazing recipe for boiled meat with apples baked in a milk sauce is an example of the delicate balance of flavors characteristic of Russian cuisine. Tender meat infused with the aroma of apples acquires a pleasant sweet-sour note, while the velvety milk sauce adds softness and depth of flavor to the dish. Historically, such dishes were prepared in Russian homes where the combination of fruits and meat was valued for its sophistication and nutrition. The dish is perfect for cozy family dinners or festive meals, surprising guests with its unusual yet harmonious taste. It pairs especially well with a light side dish like roasted vegetables or mashed potatoes. Enjoy your meal!
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