STARTER: Tuna snack pie
|
|
|
The filling can be very different. Options: boiled eggs, fried mushrooms and greens; fried mince with parsley and green onions; and so on… Mold size 29 x 23 x 4 cm (11.4 x 9 x 1.6 in).
|
|
• Appetizers
|
|
SOUP: Rassolnik (Barley, pickles and meat soup)
|
|
|
Traditional Russian rassolnik recipe is a hearty soup made with pickles, barley, and beef (or chicken, or pork).
|
|
• Soups
| |
SALAD: Pickled Zucchini Salad with Dill
|
|
|
Lightly pickled vegetables are a staple in Eastern European kitchens, where quick marinades bring out fresh flavors while keeping a crisp texture. This zucchini salad is bright, aromatic, and refreshing—perfect for warm days or as a contrast to rich dishes.
|
|
• Salads
| |
MAIN COURSE: Eggplants with eggs and mozzarella
|
|
|
Tender slices, golden crust, and a cheesy paprika kick! Salted, baked, dipped, and crisped to perfection. A savory twist that’s simple, satisfying, and totally irresistible.
|
|
• Breakfast
• Entrees
• Dinner
• Grill
|
DESSERT: Cake “Ladies’ Fingers”
|
|
|
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.
|
|
• Baking
• Tortes
| |
|
NEW RECIPE
Ossetian Pies
Ossetian pies are traditional round stuffed breads from the Caucasus Mountains, especially associated with Ossetian cuisine. The dough is soft and airy, while the filling is generous and flavorful. Authentic Ossetian pies are traditionally thin, with almost equal proportions of dough and filling.
More...
|