Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Venison with beet mousse and tart blackcurrant sauce is an exquisite dish of Russian cuisine that combines the power of the wild and the sophistication of gastronomy. Tender venison fillet infused with rosemary and garlic reveals depth of flavor, complemented by velvety beet mousse with a hint of acidity. The blackcurrant and red wine sauce adds refined tartness, highlighting the richness of flavors. Sweet figs and crispy ham provide textural contrast, creating a harmonious blend of ingredients. This dish not only delights the palate but also conveys the atmosphere of hunting feasts, merging nature's traditions with modern culinary art.
15
2
60
Sergey Eroshenko, chef of the restaurant "Honest Kitchen", shared the recipe with us.
13
10
20
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
15
4
15
Recipe from Dmitry Blinov, chef of the Harvest restaurant
15
8
40
Beetroot in tartar sauce is an exquisite dish of French cuisine where simple ingredients transform into refined delight. The brightness of finely diced beetroot combines with the rich aroma of shallots and the freshness of mint. Toasted buckwheat adds a light crunch, while sherry vinegar contributes an elegant tang. A delicate sauce made from sour cream and lemon juice softens and harmonizes the flavor, with lemon zest providing a subtle citrus note. This dish is perfect as an appetizer or light side dish, creating a balance between simplicity and gastronomic chic.
11
4
30
Beetroot sauce 'Tartar' is a refined blend of the natural sweetness of roasted beets, the freshness of citrus, and the light acidity of balsamic vinegar. Its roots trace back to European culinary tradition, where the balance of flavors and simplicity of preparation are valued. The deep, earthy aroma of beetroot unfolds in this sauce, highlighted by the zestiness of orange peel and the spiciness of seasonings. It is served on crispy endive leaves with delicate yogurt and fresh cilantro, creating a harmony of textures—from velvety softness to invigorating freshness. This sauce is perfect as an independent appetizer or as an accompaniment to fish or white meat, bringing sophistication and originality to any dish.
9
6
90
The closest analogue of this strictly vegan tartare from Andrey Zhdanov, chef of the Modus restaurant, is the well-known beetroot salad with feta cheese and walnuts. But tofu, which plays the role of feta cheese here, lacks the creaminess and saltiness typical of brine cheese. Therefore, the taste of the dish goes towards freshness rather than density: the contrast with the sweetish beetroot is provided by the lively green peas with a menthol note of fresh mint, which have turned into a sauce, the aroma is provided by the lemon zest in the dressing, and the tofu serves as a neutral background for everything else.
12
2
30
This recipe presents a wonderful combination of Russian culinary traditions and modern gastronomy. Tender venison infused with the aroma of spices is wrapped in a juicy zucchini that retains all its natural juiciness. A special note is added to the dish by a sauce made from blueberries, mint, and Borodinsky bread — it combines sweet and sour tones with a hint of spice, creating an unforgettable taste. This dish is perfect for an exquisite dinner, especially in the autumn or winter season when one craves warming and rich flavors. It embodies the harmony of nature: forest berries, fresh herbs, and game. Every detail of the recipe emphasizes the balance of flavors, creating an elegant dish that will adorn any festive table.
8
4
40
Roasted venison tenderloin with wine sauce is an exquisite dish of European cuisine, infused with depth of flavor and aromas of nature. The venison, tender and juicy, is marinated with spicy rosemary, coriander, and garlic before being roasted to perfection while retaining its tenderness and richness. The wine sauce with cocktail cherries and currant jam adds noble fruity notes to the meat, harmonizing with its wild essence. This dish is a true delight for gourmets and can adorn a festive table or special dinner. The combination of spices and sweet-sour notes makes it memorable, while the subtle balance of flavors highlights the dish's elegance. It is best served with a glass of good red wine and a light garnish to fully reveal its gastronomic potential.
13
2
40
Braised venison with chocolate and vanilla sauce is an exquisite dish of Irish cuisine, where traditional meat notes harmoniously blend with the warmth of cocoa and the sophistication of vanilla. The Irish are known for their love of hearty and rich dishes, and this recipe reflects their pursuit of rich flavors and deep aromas. Tender venison fillet is infused with spices, acquiring a subtle sweetness from dark chocolate. A spicy sauce with wine and thyme highlights the meat's texture, giving the dish elegant richness. Roasted potatoes and portobello mushrooms complete the gastronomic picture, creating a rich contrast of textures. An ideal option for a special dinner or romantic meal—each forkful unveils new facets of flavor and the enveloping warmth of Irish culinary traditions.
17
4
60
Buckwheat pancakes with beetroot, black currants, and ricotta cheese are an exquisite dish of French cuisine that combines the sweetness of berries, the richness of beets, and the delicate texture of ricotta. Classic crepes are thin, airy pancakes filled with an unusual mousse made from roasted beets and black currants, creating a harmony of sweet and sour notes with earthy aromas. The addition of soft cheese gives the dish a creamy texture and sophistication. The history of crepes dates back to Brittany, where they were cooked on stone slabs and served with various fillings. This dish is perfect for breakfast or a light dessert, and its rich color and flavor make it appealing to gourmets who appreciate culinary discoveries.
10
4
40
This exquisite European recipe combines the tenderness of tuna mousse, the lightness of beet juice, and the airy texture of soufflé. The lemon-ginger cream adds a refined freshness to the dish, highlighting the natural flavor of the fish. The origins of such gastronomy delve into the depths of haute cuisine, where the combination of seafood and vegetable accents has become an art. The crispy soufflé adds contrast to the texture, while vegetable powder and micro-herbs complete the picture of elegance. This dish is perfect for gourmets seeking a sophisticated blend of flavors and aesthetic pleasure in every bite.
17
1
60
A sandwich is an important part of our everyday life, and it is not at all necessary to give it up during Lent. Cheese and sausage can easily be replaced with chickpeas, beets, milk mushrooms and eggplants. Recipe by the chef of the restaurant " Kalinka moya" Andrey Vinogradov.
18
2
60
Black currant sand tartlet is a small culinary treasure from Italian cuisine, where sophistication meets simplicity. The delicate, crumbly golden dough creates the perfect base for the tart black currant jam. The bright flavor of this berry contrasts beautifully with the sweetness of the dough, awakening rich sensations in every bite. These tartlets make a wonderful addition to morning coffee or cozy family tea time.
7
4
80
Donuts are made from cottage cheese, and in fact it is a mix of donut and cottage cheese - airy and textured. Recipe from the menu of the restaurant Sempre.
13
6
30
