STARTER: Баклажанные рулеты с орехами
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1. Нарезаем баклажаны вдоль тонкими пластинками.
2. На сковороде с небольшим количеством растительного масла обжариваем баклажаны с двух сторон. Выкладываем их на блюдо с бумажными полотенцами, для удаления лишнего.
3. Грецкие орехи измельчаем в блендере.
4. Зелень петрушки мелко рубим ножом.
5. Мелко шинкуем лук. Затем его обжариваем на сковороде до золотистого цвета.
6. В миске соединяем орехи, петрушку, обжаренный лук, специи, измельченный чеснок и лимонный сок, солим по вкусу и тщательно перемешиваем начинку.
7. Выкладываем на пласт баклажана ложку начинки и сворачиваем плотными рулетиками. Аналогично поступаем с остальными жареными баклажанами и ореховой массой.
Рулетики выкладываем на блюдо и украшаем зеленью.
Рулетики из баклажанов с орехами готовы. Охлаждаем в холодильнике и подаем к столу.
Приятного аппетита!
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• Appetizers
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SOUP: Chicken Noodle Soup
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You can customize this soup any way you like. For example, remove the peas and add celery, or even add only celery instead of peas and corn...
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• Soups
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SALAD: Vinaigrette
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There’s something wonderfully grounding about a bowl of vinaigrette — the kind of salad that feels like it’s been passed from one generation’s table to the next. Earthy beets, tender potatoes, and sweet carrots come together with bright pickles and sauerkraut, creating that unmistakable balance of comfort and sparkle. It’s simple, honest, and quietly beautiful, the sort of dish you make when you want color in winter and a little nostalgia in every bite.
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• Salads
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MAIN COURSE: Stewed chicken (Chakhokbili)
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Chakhokhbili is a flavorful Georgian chicken stew with tomatoes and fresh herbs, often cooked with onions, garlic, and a blend of spices. It’s traditionally made with pheasant, but chicken is commonly used.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Pumpkin Doughnuts
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Pumpkin donuts combine warm spices, rich pumpkin puree, and a soft cake-like texture that feels like autumn in every bite. They’re a modern twist on old-world fried dough traditions, and their cozy flavor profile—cinnamon, nutmeg, clove—has roots in centuries of festive baking.
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• Baking
• Tortes
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NEW RECIPE
Mashed Potatoes
1. Peel the potatoes. Rinse them under cold water. Cut into evenly sized chunks (about 4–5 cm pieces) so they cook at the same rate.
2. Place the potato pieces into a large pot. Cover with cold water by about 2–3 cm. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
3. Pour the potatoes into a colander. Let them sit for 1–2 minutes so excess steam escapes—this helps keep the mash fluffy.
4. Return the potatoes to the warm pot or a mixing bowl. Add the butter first and mash while the potatoes are still hot.
5. Warm milk. Slowly pour in warm milk, a little at a time, continuing to mash until you reach your desired texture—smooth, creamy, or rustic.
6. Add salt to taste. Stir gently to combine.
7. Serve immediately while warm and silky.
TOPPINGS IDEAS:
- Butter with herbs (sage, rosemary, thyme).
- Caramelized onions.
- Crispy shallots or fried onions
- Gravy any style - beef, chicken, mushroom, or vegetarian.
BREAKFAST OR BRUNCH IDEAS:
- Mashed potato cakes: pan‑fried until golden and served with sour cream.
- Topped with a poached or fried egg: the yolk becomes an instant sauce.
- With smoked salmon and chives.
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THE MOST POPULAR
Vanille-Kipferl / Vanilla-half-moons
1. Take 4 tablespoons of vanilla sugar, flour, baking soda, egg yolks, soft butter and ground almonds and make a dough.
2. Take a pit from the dough and roll it to a roll of approximately the thickness of your finger. Rest the dough keep inside the fridge. Take the roll and cut it into 4-5 cm long pieces; form them to little half moons.
3. Take a baking tray, put baking paper on it, and then place the half moons on it. Bake it 10-15 min at 180C (356F) (PREHEATED!).
4. Take the half moons from the tray, mix icing with remaining 4 tablespoons of vanilla sugar and put this on the hot(!) half moons. Let them cool down, then put the rest of the vanilla-icing-sugar on them.
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