(Русский) Элегантный рецепт для ценителей: стейк белуги в горчично-винном соусе

Sorry, this entry is only available in Russian.

read
(Русский) Легко и очень вкусно: готовим соте из кукурузы, авокадо, яйца пашот и чёрной икры

Sorry, this entry is only available in Russian.

read
Revealing Cooking Secrets. Rate the recipe: Cauliflower cutlets with black caviar

You will need:
black caviar — add according to your taste,
cauliflower — 170 g,
sun-dried tomatoes — 20 g,
olives — 10 g,
corn starch — 4 g,
olive oil — 10 g,
sea salt — 2 g,
nutmeg — 1 g,
herbs — add according to your taste

Recipe:
soak the cauliflower in salted water for a couple of hours, then simmer in boiling water for 7 minutes until half-cooked. Grind the dried cabbage in a meat grinder, add dried tomatoes and olives. Season this mince with salt, starch and nutmeg. Make small balls. Grease the baking tray, place the cutlets in it and bake at 160 degrees for 20 minutes. Serve the dish with black caviar and herbs. That’s it!

read
Gastronomic Surprise à la Astrakhan — Recipe for Pike Cutlets

You will need:
minced pike — 120 g,
pike roe — 30 g,
leek — 20 g,
carrot — 20 g,
cream 22% — 60 g,
cream butter — 60 g,
cauliflower — 60 g,
pumpkin — 100 g,
sour cream — 40 g,
herbs– add according to your taste,
salt – add according to your taste,
nutmeg – add according to your taste

Recipe:
let’s start with the mince. Finely chop carrot and onion, fry them in butter until half cooked, pour in the cream and simmer until the cream is thick. Add salt and nutmeg according to your taste. Add it all into the pike mince, make cutlets and cool them.
Prepare the cabbage:
boil it for 15 minutes in salted boiling water, then place it on a greased baking tray.
Don’t forget the serving puree. Roast the pumpkin until it’s done in the oven, chop in the blender, add sour cream and stir it.
The best part: fry the cutlet on all sides until golden brown, place it in the cabbage and bake on the greased baking tray for 18 minutes at 180 degrees.
Serve on a plate with pike roe and pumpkin sauce. Such a masterpiece, isn’t it?

You will need:
minced pike — 120 g,
pike roe — 30 g,
leek — 20 g,
carrot — 20 g,
cream 22% — 60 g,
cream butter — 60 g,
cauliflower — 60 g,
pumpkin — 100 g,
sour cream — 40 g,
herbs– add according to your taste,
salt – add according to your taste,
nutmeg – add according to your taste

Recipe:
let’s start with the mince. Finely chop carrot and onion, fry them in butter until half cooked, pour in the cream and simmer until the cream is thick. Add salt and nutmeg according to your taste. Add it all into the pike mince, make cutlets and cool them.
Prepare the cabbage:
boil it for 15 minutes in salted boiling water, then place it on a greased baking tray.
Don’t forget the serving puree. Roast the pumpkin until it’s done in the oven, chop in the blender, add sour cream and stir it.
The best part: fry the cutlet on all sides until golden brown, place it in the cabbage and bake on the greased baking tray for 18 minutes at 180 degrees.
Serve on a plate with pike roe and pumpkin sauce. Such a masterpiece, isn’t it?

read
New Original Recipe! Kohlrabi Mille-feuille

You will need:
beluga caviar — 5 g,
kohlrabi — 80g,
apple — 1,
olive oil — 20 g,
sunroot syrup — 1 tablespoon,
lime juice — 1 teaspoon,
aloe vera — 20 g,
plum — 1

Recipe:
first peel the kohlrabi, cut it into thin slices and marinate it in syrup and lime juice for 1 hour. Bake the apple until it’s done (25 minutes at 180 degrees), then chop it in a blender until smooth with the oil and kohlrabi marinade. Peel and dice the aloe leaf and add it to the apple puree.
The finishing touch: lay out cabbage slices, alternating layers with mashed potatoes. Serve with the plum stuffed with caviar. That’s it!

read
That’s a secret no one will share! Introducing our special recipe for sturgeon pie

You will need for filling:
sturgeon — 700 g,
cream — 100 g,
onion — 2 pieces, salt — add according to your taste

You will need for the feeling:
rye flour — 400 g,
wheat flour — 400 g,
water — 100 ml,
cream butter — 50 g,
sour cream — 50 g,
dry yeast — 2 g,
salt — 2 g

Recipe:
first prepare the dough for the pie. Sieve the rye and wheat flours into a bowl. Mix the yeast, sour cream, water and salt in a separate bowl, then put it into a warm place. After half an hour, mix it all in with the flour, cover with cling film and leave for an hour in the refrigerator.
Let’s do the sturgeon. Cut the fish into 3 to 4 cm cubes. Cut the onion into rings and sauté in butter until golden. Mix in sturgeon pieces and season with salt and pepper.
Prepare the ingredients for the oven. Roll out the dough to a medium thickness and divide it into two parts. One of them should be bigger: for the «bottom» of our cake. Grease a baking dish with butter and dust it with flour. Lay out most of the rolled dough so that the edges go beyond the sides of the form, making the «walls» of the pie. Be sure to dampen the edges with water for a better grip. Put the filling inside, cover with the rest of the dough like a lid, and twist the edges together tightly. Bake the pie for 1 hour and 40 minutes at 160 degrees. When serving, cut off the top lid. Are you ready to taste this masterpiece?

read