STARTER: Pastry with chicken (Samsa with chicken)
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Samsa is a traditional Central Asian pastry, often baked in a tandoor. Its triangular shape seals in juicy fillings like lamb or chicken, making it a popular, travel-friendly food along the ancient Silk Road.
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• Appetizers
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SOUP: Italian Wedding Soup
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Italian Wedding Soup traces its origins to Italy, where it was called "Minestra Maritata," meaning "married soup." The name refers to the blending of ingredients like meat and leafy greens, a tradition dating back to ancient Roman times when similar soups were made with whatever was on hand.
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• Soups
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SALAD: Potato salad
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"The most delicious fried potato is when you eat potatoes with your hands from the pan while no one is watching..."
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• Salads
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MAIN COURSE: Oven-Baked Salmon with Herbs and Broccoli
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Salmon and broccoli pair a northern classic with a vegetable treasured since Roman times, creating a simple, modern dish built on balance and natural flavor.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Cake “Ladies’ Fingers”
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This cake is a quiet showstopper: simple choux pastries, a cloud‑soft cream, and a shape that looks playful and elegant all at once. It’s the kind of dessert that feels nostalgic even if you’re trying it for the first time.
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• Baking
• Tortes
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NEW RECIPE
Bagel with Salmon
1. Toast halves of the bagel.
2. Slice a tomato (if using).
3. Spread cream cheese on both halves of the bagel.
4. Add salmon slices.
5. Top with capers, tomato (if using), and herbs.
6. Sprinkle with pepper and close the sandwich.
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THE MOST POPULAR
Schi (Cabbage Soup)
1. Cut beef into chunks. In a large pot, bring the water to a boil. Add the beef chunks and bay leaf. Skim off any foam that rises to the surface.
2. Peel onion and add to the broth. Reduce the heat to low, cover, and let it simmer for about 1–1.5 hours until the beef is tender.
3. Remove onion.
4. Shred cabbage and add to the broth.
5. Grate Carrot and add to the broth.
6. Dice bell pepper and to the broth.
7. Wash, peel and dice potato; add to the broth. Let everything simmer for another 20-30 minutes, until the vegetables are tender.
8. Add the Hungarian paprika and hot paprika. Season with salt and pepper to taste, and let the soup simmer for another 5-10 minutes to let the flavors meld.
9.Serve with sour crean and a slice of rye bread on the side.
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