STARTER: Eggs Stuffed with Avocado
|
|
|
Instead of the classic deviled egg filling (which uses mayo or mustard), mashed avocado steps in to add healthy fats, a subtle buttery flavor, and a lovely green hue.
|
|
• Appetizers
|
|
SOUP: Minestrone Soup
|
|
|
Minestrone is a classic Italian vegetable soup that changes with the seasons—there’s no single “correct” version. Made with simple vegetables, beans, and pasta, it’s a comforting, nourishing dish that has been cooked in Italian homes for centuries using whatever was on hand.
|
|
• Soups
| |
SALAD: Layered salad with fried mushrooms
|
|
|
In Belarus, layered salads with mushrooms are often called “пуховые салаты” — “fluffy salads” — because each layer is gently pressed to stay airy, not dense, giving the dish its signature soft, cloud‑like texture.
|
|
• Salads
| |
MAIN COURSE: Cedar-Plank Grilled Salmon with Lemon & White Wine
|
|
|
Cedar-plank salmon comes from the Indigenous tribes of the Pacific Northwest, who traditionally cooked salmon on wooden planks over open fires. The method later became popular in modern North American grilling for its gentle smoky flavor and moisture-retaining cooking style.
|
|
• Breakfast
• Entrees
• Dinner
• Grill
|
DESSERT: Sponge Cake with Creamy Mascarpone Frosting
|
|
|
A tender hot‑milk sponge, soaked with fragrant coffee and layered with airy mascarpone cream, this cake brings together the softness of a classic sponge and the cozy charm of tiramisu. Each thin layer melts into the next, creating a light, balanced dessert that feels both simple and quietly indulgent.
|
|
• Baking
• Tortes
| |
|
NEW RECIPE
Potato Stewed with Chicken
1. Heat a heavy pot or cast iron pan over medium heat. Add olive oil.
2. Add chicken pieces and sear until lightly golden on all sides.
3. Add chopped onion and cook until soft and translucent.
4. Add grated carrot and cook for 3–5 minutes until slightly softened.
5. Add minced garlic and stir for about 30 seconds.
6. Add potatoes cut into medium chunks. Mix well.
7. Pour in water or broth so it comes about halfway up the ingredients.
8. Season with salt and black pepper.
9. Cover and simmer on low heat for 30–40 minutes, until potatoes are tender and chicken is fully cooked.
10. Stir occasionally. In the last 5–10 minutes, uncover slightly to let the liquid reduce and thicken.
SERVING IDEAS:
1. Add a side of simple cucumber or tomato salad for freshness.
2. Sprinkle with chopped herbs like parsley or green onion before serving.
3. Pair with pickles or fermented vegetables for a traditional contrast.
More...
THE MOST POPULAR
Irish Salad
1. For dressing, whisk mayonnaise, mustard, oil, vinegar, sugar, salt and pepper in small bowl until well blended.
2. For salad, toss romaine, arugula, cucumber, radishes and chives in large bowl. Divide among 4 plates; top with egg wedges and beet quarters. Serve dressing separately or drizzle over salad just before serving.
More...
|
