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: Cold Beet Soup (Kholodnik)
|
|
|
"Only the pure in heart can make a good soup." - Ludwig van Beethove
|
|
• Soups
| |
SALAD: Chickpea Tuna Salad
|
|
|
"Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards." - Yotam Ottolenghi
|
|
• Salads
| |
MAIN COURSE: Smoked BBQ Shrimp
|
|
|
These smoked shrimp are incredibly juicy, lightly smoky, and coated in a tangy barbecue glaze with horseradish, Worcestershire sauce, and fresh lemon juice. They cook quickly over gentle indirect heat, making them an excellent appetizer or main course for backyard cookouts. Apple or alder wood adds a mild, sweet smoke that complements the delicate flavor of the shrimp without overpowering them.
|
|
• Breakfast
• Entrees
• Dinner
• Grill
|
DESSERT: Tiramisu
|
|
|
Tiramisu means “pick me up” in Italian, referring to its energizing combination of coffee and cocoa. It is a relatively modern classic, believed to have been created in the 1960s in Treviso. Despite its simplicity, it became one of the most famous Italian desserts worldwide thanks to its rich yet airy texture and no-bake preparation.
|
|
• Baking
• Tortes
| |
|
NEW RECIPE
Smoked BBQ Shrimp
These smoked shrimp are incredibly juicy, lightly smoky, and coated in a tangy barbecue glaze with horseradish, Worcestershire sauce, and fresh lemon juice. They cook quickly over gentle indirect heat, making them an excellent appetizer or main course for backyard cookouts. Apple or alder wood adds a mild, sweet smoke that complements the delicate flavor of the shrimp without overpowering them.
More...
THE MOST POPULAR
Fried Meat Pies
These Belarusian fried pirozhki are a true family treasure. In our home, Mom always made a huge batch, because once they hit the table, it was almost impossible to stop eating them. Dad used to say they were so delicious that you’d reach for “just one more” again and again. They weren’t an everyday meal — making them takes time, patience, and care — but Mom made them often enough for the smell of frying dough and savory meat to become one of the most comforting memories of our kitchen.
More...
|
