Aromatic, with a pleasant taste and beautiful color "Red Rose" cocktail is made based on hibiscus (herbal tea with a sweet and sour taste), cranberry juice, and rum. This composition is completed with lemon juice and sugar syrup. Purple basil, which is part of the drink's recipe, is a special addition. It has a milder taste compared to green basil and will give the "Red Rose" cocktail extra freshness and a pleasant aroma. Serve "Red Rose" in tall glasses, optionally on a stem such as a "flute."

Cocktail Red Rose

The preparation of royal apricot jam is different from all other options: the fact is that it is not cooked in the usual sense of the word. We simply soak the fruits in hot syrup over an extended period, as a result of which they receive sufficient thermal treatment to be well preserved. At the same time, the distinctive aroma, bright color, and shape of the fruits remain unchanged. Royal apricot jam turns out to be not only very tasty but also beautiful. The fruit kernels add a special charm to it and turn the dish into an exquisite dessert worthy of the highest level table.

Royal apricot jam

There is nothing tastier than homemade baking: a piece of simple pie with cottage cheese and a cup of hot drink will effortlessly transport you into the world of gastronomic delights. To prepare this dessert, there's no need to knead the dough. Just buy ready-made puff pastry from the store. It's best to choose the yeast variety, as it will make the dessert fluffy and airy. However, the cottage cheese filling will require a bit more effort. To ensure the pie bakes well, you need to briefly place the cottage cheese under a press to remove excess liquid, and then grind it to achieve a smooth, lump-free mass. The special highlight of this dish is the melted butter with sugar, which should be poured over the pie 10 minutes before it’s done. This will give it a crispy sweet crust.

Simple curd cake

If you love Asian cuisine, you will definitely enjoy this completely green salad - with edamame beans, avocado, and a dressing made of soy sauce, honey, and yuzu.

Absolutely green salad with Asian dressing

Grilled shrimp

When you make homemade Nutella according to our detailed recipe with step-by-step photos, you won't want to buy the store-bought version anymore. The taste of the homemade treat is slightly different from the store-bought one but is in no way inferior. It is more reminiscent of a delicate chocolate cream. Making such a paste at home is very simple. All you need are high-quality chocolate, cocoa powder, milk, and fresh nuts. The paste turns out tender, with a smooth texture and a stunning chocolate aroma. It's not only delicious to spread on bread or eat with pancakes and crepes. You can also layer cake layers with it, use it as a filling for homemade croissants, rolls, and buns. Additionally, homemade Nutella makes delicious milkshakes and hot chocolate.

Homemade Nutella

Phoenix Eye Pies

Why is it from Kyiv? And why jam? "Dry jam" used to refer to candied fruits in the old days. This assortment of candied fruits originates from Kyiv's Podil, where many private confectionery workshops for its production were once located. From there, Kyiv jam was supplied not only to the Russian imperial court but also to the capitals of the world: London, Paris, Beijing...

Kyiv dry jam

Try to find special suluguni for grilling in the form of a long sausage, but you can also use the regular, smoked kind. As a sauce for such khachapuri, you can serve adjika, feijoa mashed with sugar, or any other sauce to your taste.

Khachapuri on a skewer

If you love "spicy" seasonings, then you should definitely make pickled horseradish for the winter. Of course, you can easily buy something similar in any supermarket, but homemade surpasses store-bought in spiciness by far. Also, in your own "production" of pickled horseradish there will certainly be no dyes, thickeners, or other artificial additives, which is also nice. Plus, you will have an excellent addition at home for aspic and roast pork, sausages and salmon, as well as a wonderful addition to salad dressings, okroshka, borscht.

Pickled horseradish for the winter

Sand rolls were once the favorite treat both for the holiday table and everyday tea time with the family. There were many recipes, and each hostess could boast her own. Here's our version: wonderful light shortcrust pastry with margarine plus jam, sugar, and cinnamon. The magnificent taste and aroma will captivate anyone!

Sand croissants from margarine dough

Fish under a cheese crust in a multicooker

Fish under a cheese crust in a slow cooker

Cinnamon rolls made from puff pastry will win you over from the first bite. Airy, soft, delicious. The spice gives them a bright flavor and an incomparable aroma! And we will also soak the rolls in glaze. This will make them even softer, more tender, and tastier. The pastry resembles the familiar Cinnabons, which were created by father and son Komen in 1985. Swedes also honor cinnamon pastry and celebrate Kanelbulle Day every year on October 4th – a holiday in honor of this treat. Both options are very tasty because pastries with added spices are good in any preparation. Try making our simpler version with ready-made puff pastry. This will save you a lot of time while still delivering excellent results.

Cinnamon buns made from puff pastry

Beet salad with prunes can be safely called a treasure trove of health. There are several reasons for this. First of all, the salad includes beets, the consumption of which helps to normalize digestion and cleanse the intestines of toxins and harmful bacteria. It also contains betaine, which improves fat metabolism, which is important for those who care about their figure. Moreover, the beet salad is prepared with the addition of raisins, prunes, and walnuts, which are rich in essential vitamins and minerals. Considering that this dish contains all these products at once, its health benefits are hard to overestimate. Regular consumption of beet salad with prunes will strengthen your immune system, increase hemoglobin levels in the blood, and normalize the functioning of the cardiovascular and digestive systems. Are you put off by the use of mayonnaise? Know that, oddly enough, it also makes a positive contribution. The sauce contains vegetable oil, without which the fat-soluble vitamins from beets, prunes, and nuts cannot be absorbed. Want to make the salad even healthier? Prepare the mayonnaise yourself! It's not difficult at all, and in this version, beet salad with prunes can be safely recommended to all proponents of proper nutrition.

Beet salad with prunes

Melted chocolate on a double boiler is a good base for fondue or cream. This is the simplest, homemade way to melt chocolate. If you want to make chocolate candies, it will not work for you.

How to melt chocolate

The perfect dish for those who love pasta and seafood. Seasoned with shrimp sauce, fregola with mussels is ideal for both a summer lunch and dinner.

Fregola pasta marinara

Lean pilaf with pumpkin and apples will be a real find for vegetarians or those who have given up animal products for a certain period. This dish is very satisfying: it is capable of providing strength and energy for a long time, even despite the absence of meat in the composition. Is it pilaf? We insist on this name because the main principles of preparing the dish are followed in the recipe. If you make lean pilaf with pumpkin and apples with a generous portion in mind, you can eat some for dinner and use the rest the next day or take it with you to the office for lunch.

Lenten pilaf with pumpkin and apples

Cauliflower with tomatoes is an amazingly tasty vegetarian dish that, however, can also make an excellent side dish for meat or poultry. And this is one of those cases where both the cooking process (simple, fairly quick) and the splendid result are gratifying. We are confident that even not-so-experienced cooks can easily handle our recipe, and the successful experience will inspire them to new achievements. By the way, this dish will also delight proponents of healthy eating: all the vegetables are stewed, not fried. Want to make it even healthier? Add minimal salt to the cauliflower with tomatoes. And solve the flavor richness issue with the help of dried aromatic herbs.

Cauliflower with tomatoes

Mimosa salad is a classic of festive feasts and a test for cooks and hosts to slice ingredients beautifully and finely. Let's prepare this dish a little differently, using processed cheese as the secret ingredient.

Mimosa with salmon

Pumpkin soup with dumplings

Beautifully packaged sugar syrup will make a great gift for any holiday. And on weekdays, simply soak cakes, gingerbread, and sponge cakes with it. Add it to drinks and make non-alcoholic cocktails with it.

Sugar syrup

If one could characterize the life of most people in December, it would be the word "hustle." Therefore, it is especially important amidst the pre-holiday chaos to find time for breaks, rest, and inspiration. For example, to organize a get-together with friends on one of the winter evenings to watch a movie or simply relax with a cup of something.

New Year's Cranberry Punch (non-alcoholic)

Samsa

Mannik with apricots on kefir—whether it's a pie or a casserole, it's definitely a very tasty and hearty dish. It's prepared very quickly and easily, so this recipe can be safely recommended to beginners. By the way, it's quite acceptable to add both dried apricots and fresh ones to the filling: the essence won't change, but the flavor nuances will differ slightly. We tried both options and were satisfied with either. As for using brown sugar in the recipe, of course, it can be replaced with regular white sugar. But the former will give the mannik with apricots exquisite caramel notes.

Semolina cake with apricots on kefir

Potato pancake patties are a lifesaver dish. They will not only diversify your menu and serve as a substitute for draniki or fritters, but also give new life to the mashed potatoes from the previous day that you're tired of having as a side dish. After all, everyone knows: mashed potatoes are best eaten right away, while they're fresh, fluffy, and airy. If they've been sitting in the fridge, the enjoyment won't be the same. Prepare the patties in a skillet using our recipe. That said, you don’t have to wait until you have leftover mashed potatoes in the fridge to make them. The recipe is worth it to boil potatoes specially, mash them, and then follow the plan provided.

Mashed potato pancakes

Appetizing, tender, and crispy fried onions for hot dogs—how to prepare them at home so that they are no worse than the branded ones used to sprinkle on the "Danish" fried sausage in a bun? Of course, you can buy them in a store if you look hard enough, but such a product is unlikely to be free of preservatives, colorings, and flavor enhancers. So, no need to buy crispy or fried onions from the store: they are not difficult to make yourself, and you can even make them in advance. It's important for them to be well-fried and dried out. Crispy onions according to our recipe can easily be stored in a sealed container for a week at room temperature. And even longer in the refrigerator. If they lose a bit of their crunch, you can warm them up for a couple of minutes in a dry pan before using them—then they will be as good as new. These crispy onions are suitable not only for hot dogs but also for many other dishes—potato puree and dumplings with potatoes, green salads and side dishes with green beans, they will also enhance baked fish, pizza, and risotto.

Crispy fried onions for hot dogs, how to make at home

Green tomato gazpacho sounds at least intriguing. Green—could it really be those very unripe ones from the "land of evergreen tomatoes"? The ones that thrifty housewives love to pickle for the winter, so they don't go to waste? No, and again, no! If you have seen a recipe for green tomato gazpacho somewhere on the internet using unripe green tomatoes, don't be fooled! It's not only unappetizing but also unhealthy. Unripe tomatoes contain solanine—a toxic substance that your body won't thank you for. To remove it as much as possible, either heat treatment or prolonged soaking is required. Which, really, isn't what gazpacho is about... We will prepare gazpacho from the right kind of green tomatoes—the varieties that retain a bright green color when ripe. Curious gardeners have long known their telling names: "malachite box," "Irish liquor," "green sweet tooth," "musk zebra," "amber room"... And who can forget the "rebel fighter BT-16"! However, if you don't have ripe and aromatic green "zebras," "kryptons," and "fighters" handy or in your garden, you can use vegetable physalis or tomatillo. Still no? Replace the green tomatoes in the recipe with red ones—and everything will be fine. It's important to understand that gazpacho has countless variations. Some ingredients can be substituted with others, and proportions can be adjusted to suit your taste.

Green Tomato Gazpacho

If you thought that strawberry gazpacho is a dessert soup, you are mistaken. It is as much a savory appetizer soup as the many other variations of the famous Spanish specialty, just particularly fragrant. In strawberry season, every self-respecting cold soup lover is obliged to prepare such gazpacho. The riper and sweeter the strawberries, the tastier and more aromatic your gazpacho will be. At the same time, if the strawberries are "not quite there" and lack sweetness, gazpacho is an excellent way to use them. You can add a bit of sugar to the soup if desired. And if it lacks acidity, squeeze some lemon juice into the gazpacho in addition to balsamic vinegar.

Strawberry gazpacho

A blueberry pour-over pie has a significant advantage over other blueberry pies – the dough for it does not need to be thoroughly and kneaded for a long time by hand; simply mix all the ingredients with a mixer and pour over the filling, 10 minutes, and it's ready! Blueberries for the pie can be either fresh or frozen, so the pie can be baked at any time of the year. Additionally, different add-ins can be added to the dough as you choose. This can be lemon or orange zest, a tablespoon of almond flour, vanilla essence, cinnamon, saffron, or ground cardamom – all of them will make the pie even more aromatic and delicious.

Blueberry pie

Pickle soup with cabbage and pickles is prepared in just over half an hour if you have pre-made the broth. If you haven't done this, add a couple more hours to the timing. And remember, there's no need to rush in this case! Of course, you can cut the meat, and it will cook faster, but the broth won't have time to gain the right richness in a short period. Therefore, it's better to follow the rules. The process of making pickle soup with cabbage and pickles is quite simple: you will find all the details in our recipe.

Pickle soup with cabbage and pickled cucumbers

Beet salad with fried onions and pickles has a very original taste. Each day, the popularity of this appetizer continues to grow. Which is not surprising at all, as aside from its pleasant taste, the salad has many advantages. Firstly, it is very easy to prepare: there is no need to pre-cook or bake the beets; they are stewed together with the fried onions and pickles in brine. Secondly, this appetizer is full of vitamins! And finally, this beet salad can be served both warm and cold. Therefore, be sure to prepare it following our recipe and decide for yourself in which form you like this dish more.

Beet salad with fried onions and pickled cucumber

Strawberry crumble is one of those desserts that you can make at any time of the year, for any occasion, and for any group. It's very easy to make, requiring neither a long list of ingredients nor a significant amount of time. Plus, it looks very beautiful! Traditionally, crumble is served with ice cream. And you can infinitely watch how it slowly melts over the warm strawberry filling. Believe me, that's a pleasure in itself! Another bonus is that strawberry crumble is easy to transport, so you can visit friends or family not empty-handed, but with a dessert that is both delicious and visually appealing!

Strawberry crumble

Daily cabbage soup, an ancient Russian dish, is a gem of Russian cuisine. Those who mockingly chuckled likely adhere to the saying "we don't eat cabbage soup with a bast shoe," thinking that cabbage soup symbolizes something simple and impoverished. However, true daily cabbage soup is a celebration and a marvel. Why is it called daily cabbage soup? Some housewives, after cooking regular cabbage soup, leave it in the room for a day and boast, "I have daily cabbage soup." This is a misconception. It is much more complex. In Russia, cabbage soup made from sauerkraut was cooked for almost a day: it simmered for a long time in the oven and then matured in complete silence—no shaking the floor or disturbing the air. Children would get stern reprimands for laughing and running around. The next day, the soup could be eaten. Another unique aspect is freezing cabbage soup. This was done in winter initially just for preservation. It was convenient: step into the hallway, chip a piece from the pot, heat it up, eat it—you feel good both in body and spirit. This freezing method was particularly useful for coachmen during winter travels. They carried a semi-finished product—a mixture of sauerkraut and onions that had simmered for a long time and was then frozen. Upon arriving at an inn, the coachman would pour boiling water over the mixture, add dried meat, and end up with hearty coachman’s cabbage soup. Incidentally, it turned out that freezing only made the soup tastier—sweeter and richer. In our slightly simplified recipe version, we tried to stay close to tradition. Whether to freeze the soup or not is up to the housewife. However, it is better to prepare the pots. Ideally, they should have a capacity of 500 ml.

Old Russian daily cabbage soup

Banana bread with chocolate and nuts is one of the most popular recipes in American home baking. It's no wonder – you'll need the simplest and most budget-friendly ingredients, and the whole process takes no more than an hour. The banana bread turns out very soft, moist, and aromatic – just the description alone can whet your appetite! You can serve banana bread for breakfast, take a couple of slices with you to work, or bake it for a leisurely Sunday afternoon snack. Additionally, this pastry can be served as a dessert, especially if you add a scoop of ice cream to the plate! Another advantage of banana bread is that it can be stored in the refrigerator for a whole week.

Banana bread with chocolate and nuts

The origin of the "Diplomat" meat recipe is shrouded in legends. According to one version, this classic Soviet recipe was invented by a chef for some diplomatic reception and became the hallmark of our embassy. Another version associates the name of the recipe with the shape of the dish: a rectangular piece of meat resembling a once-popular men's accessory. We can only guess what the real story is. Let's just prepare "Diplomat" meat according to the classic Soviet recipe. It will be delicious, you can be sure of that!

Diplomat Meat: A Classic Soviet Recipe

Pork in pomegranate sauce is an original dish with a rich and vibrant flavor. The pomegranate sauce not only serves as the base for the marinade but also gives the meat an extraordinarily appetizing appearance. You can prepare the pork with Azerbaijani Narsharab sauce, as well as with sour Turkish, Iranian, or Georgian pomegranate sauces; it's best to add a bit more honey to these for extra flavor! Cut the pork into portions and marinate for 45 minutes at room temperature or refrigerate for 2-4 hours, whichever is more convenient for you. Then, follow our step-by-step recipe to cook it and impress everyone with your culinary skills!

Pork in pomegranate sauce

When you hear the word "brizol," you immediately imagine something French. And indeed, this culinary masterpiece came to us from the homeland of Hugo and Balzac. The name of the dish literally translates to "fried in egg or omelet." This is true – you will be convinced upon familiarizing yourself with our step-by-step recipe. The dish can easily be made at home in a frying pan. First, prepare a thin omelet, place a thin layer of minced meat on top, and fry it on both sides until done. Besides minced meat, you can use fillet or cutlet from any meat or fish, as well as seafood. Strangely enough, all of this is permissible within the framework of the classic recipe. The dish turns out to be quite calorie-dense, but sometimes you can treat yourself. Brizol is served for breakfast or dinner and also beautifully adorns a festive table.

Brizol

How to dye eggs with turmeric for Easter

This pasta recipe—pasta with vodka—literally took the culinary world by storm. Initially, there were many jokes, but then everyone realized it was simply about a cooking technique. It's well-known that for pasta, or as it's more correctly called, Italian pasta, the sauce is very important. There are countless types of sauces for pasta in the world: red, green, white, vegetable, seafood, fish. And then came the turn of strong drinks. As is often the case, this happened by accident: during an experiment with one sauce, the tomato base didn't blend well with the cream; due to the acidity of the tomatoes, the protein in the cream would curdle. But when vodka was added, the sauce worked! After all, alcohol is a good emulsifier that prevented the cream from curdling. Thus was born the tomato-cream sauce and the myth of vodka with pasta. In defense of the myth, it can be said that vodka enhances the flavor of the sauce and gives it a piquant touch.

Pasta with vodka

Craving seafood? Prepare squid in sour cream sauce. It is one of the most affordable and healthy seafood options, and it cooks in record time. You can choose any type of squid for this dish: fresh, if you're lucky, or frozen. It's better to get gutted squid bodies to save time on extra steps. You can also buy frozen squid rings, just without the breading, and use those. The sour cream for the sauce should be high-fat—20% and up, so that the sour cream sauce doesn't separate when simmering in the pan. To thicken the sauce, you can use either potato or corn starch. The side dish can be anything—up to your taste. Or simply serve the dish with artisan bread. It's a unique pleasure to dip a piece of bread into the tangy sour cream sauce!

Squid in sour cream sauce

Fried pastries with carrots and eggs are an example of true folk cuisine with its wise approach to food preparation. The recipe uses the simplest and most accessible ingredients, with no complex techniques, and the result is always amazing. You barely finish one pastry before reaching for the second one. It is best to serve these fried pastries piping hot with a cup of hot tea — this way, they will be easier for our body to digest. And remember, don't overindulge in fried dough; moderation is key — two pastries are quite enough.

Fried pastries with carrots and eggs

The "Carrot with Garlic and Mayonnaise" salad is very easy to prepare, extremely accessible in terms of ingredients, and at the same time delicious and aromatic. So, if for some reason you are not familiar with the recipe for this dish, be sure to read it to the end. Choose the juiciest and sweetest carrots for such a salad: they will create a pleasant contrast with the mayonnaise and garlic. What kind of grater should you use? Just not the large one: the texture will be too coarse, and the salad itself will be dry. A medium grater is ideal, as well as a fine one. In the latter case, after mixing the carrots with garlic and mayonnaise, you will get an excellent spread for toast.

Carrot salad with garlic and mayonnaise

Chicken patties with mushroom filling

Fried pies with pickles will pleasantly surprise you with their unconventional and original approach to filling, although there's nothing new about it — our great-great-grandmothers used to make such pies. And we can not only continue this tradition but also discover a new taste for ourselves! All we need are firm and spicy pickles and a juicy onion! Our step-by-step recipe for yeast dough always turns out fluffy and soft, and its preparation doesn't require special culinary skills. We are confident your pies will turn out incredible!

Fried pies with pickles

Korean enoki mushrooms, how to cook them in a pan — probably the most frequent question from those who have discovered these somewhat strange white threads on the store shelf for the first time. Yes, their appearance might be slightly puzzling, but thanks to their neutral taste and pleasant mushroom aroma, enoki mushrooms pair well with most vegetables and sauces, absorbing their flavors and adding a crispy texture to the dish. At the same time, they are easy and simple to cook — just cut off the lower part of the bundle, quickly rinse under running water, dry, and place in a hot pan. In just 5 minutes, the dish is ready. We offer you a recipe where enoki mushrooms are fried in egg — it will be very delicious!

Enoki mushrooms, how to cook in a pan.

Vinaigrette with mayonnaise is made less often than with vegetable oil, but this option also has the right to exist. The taste of this dish turns out to be much more delicate, which is why many people like it. The recipe differs from the classic only in the dressing, although if desired, the composition of the vinaigrette can be slightly changed, for example, instead of pickles, you can use marinated ones or lightly salted herring. If you want more freshness, add a bit of finely chopped white cabbage to the salad, pre-rubbed lightly with salt.

Vinaigrette with mayonnaise

Cheese Raf is one of the variations of a very popular coffee drink these days, which, by the way, was invented in Russia. It is said that in the mid-90s, a regular visitor to a Moscow café puzzled the barista with a request to serve some new version of coffee, as he was bored with the rest of the menu. For a while, the establishment's best specialists racked their brains over what to offer the dear guest. And soon they came up with an idea. The recipe was quite simple: 10% cream was whipped with vanilla sugar, slightly heated, and poured into an espresso. The drink turned out to be sweet and delicate, and the demanding client, as well as his friends, really liked it. This café regular was named Rafael. And people started asking to make coffee "like for Raf." This eventually became known as "Raf." Now there are many variations of this drink: lavender, citrus, caramel, juniper, pumpkin, cheese. We will tell you right now how to make cheese coffee at home.

Cheese raff

How to dye eggs with beetroot for Easter? You will find all the details in our recipe. By the way, this method is very budget-friendly: the eggs are dyed with freshly squeezed beetroot juice, so your expenses will be minimal. What color will the eggs turn? A beautiful pink: the intensity depends on the time the juice is applied. It will result in a very impressive and truly festive option. Moreover, using natural dyes is undoubtedly preferable to artificial ones, because, after all, they do penetrate inside through the pores of the eggshell.

How to dye eggs with beets for Easter

Cabbage with stew in a frying pan is another option for a quick and tasty dinner for the whole family. The dish is not difficult to prepare, especially if you use kitchen aids such as a mandoline or rotary grater. It's best to choose a thick-walled frying pan as the stewed cabbage turns out especially juicy and aromatic in it, even if you use tough winter varieties. As for the stew, it can be beef, pork, turkey, or any other meat to your liking. The main thing here is to choose a quality product with a good composition.

Cabbage with stew in a skillet

Brioche Easter cake can captivate with its fibrous crumb and rich buttery taste. The main difference between brioche and the dense Easter cakes we're used to lies in the preparation technology and the amount of butter in the recipe. It is calculated based on the weight of the flour and can be: equal — then it will be a "rich man's brioche." In a "poor man's brioche," the ratio of butter to flour is only 25%. We propose making a "bourgeois brioche" — it contains 50% butter relative to the weight of the flour. Traditionally, the fermentation stage of brioche dough occurs in the refrigerator for 8 to 24 hours. This is very convenient: knead the dough in the evening, place it in the refrigerator overnight, and bake it in the morning. Thanks to cold fermentation, the aroma and taste of the Easter cake significantly improve. Furthermore, it's much easier to work with cold, moist dough during the shaping stage of the cakes. We strongly recommend using flour with a high protein content — 12-14 grams (the packaging indicates the content of proteins, carbohydrates, etc.). "Strong flour" will help develop the gluten in the dough, which is essential for pastries. It will also allow for achieving the fibrous texture of the crumb.

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