Cooking like the chefs

What we will tell you about in the article: Buckwheat and Chia Seed Pancakes by Chef Mirko Zago of Stork Restaurant Buckwheat and chia seed pancakes.

Mix in a bowl 40 g buckwheat flour, 120 g corn flour, 100 g banana pulp, 250 g almond milk, 100 g coconut cream, a pinch of salt, 10 g olive oil, a little ground cinnamon, 10 g baking powder, 5 g apple cider vinegar and 1 tsp chia seeds. Whisk with an immersion blender. Heat a thick-bottomed skillet well. Fry the pancakes in vegetable oil for 30-40 seconds on each side on low heat. Serve hot, garnished with fresh berries and drizzled with topinambour syrup.

Apricot porridge by Erti restaurant's chef Gaik Yeghiazaryan Apricot porridge

Wash 700 g apricots, put them in a saucepan and pour 1 liter of water. Bring to a boil, turn down the heat and cook until ¼ of the liquid remains. The apricots should become quite soft. Remove from the heat and whisk with a blender until smooth. Then add 200 ml of apricot juice and bring …

History of the B-52 cocktail

The B-52 is not just a cocktail, it is a ritual that attracts attention with its spectacular presentation. And we know it first and foremost as the shot that is set on fire and drunk burning. This adds an element of play and fun to the overall experience of drinking the drink. And of course, such a drink will accompany the most fun parties.

The history of its origin is not so simple, and today there are several versions, each of which adds its own touch to the legend of the cocktail. Let's tell you about the 3 most popular of them.

Version one. In the late 70s in the Canadian city of Banff, bartender Peter Fitch developed his own recipe for a cocktail with three layers. He gave it the name "B-52's" after his favorite rock band, The B-52's.

Version two. In the Malibu neighborhood, a bartender at Alice's Restaurant came up with a three-layer shake made of coffee, cream and orange liqueur. And named the cocktail in honor of the…

Signature shakshuka from restaurateur Antonio Fresa, Fresa's Restaurant Group

I am a big fan of Middle Eastern cuisine, which is why I opened an Israeli bistro. I remember walking through the Carmel Market in Tel Aviv and I couldn't believe my eyes. What vegetables, fruits, spices, spices! Everything is the freshest and of the highest quality. With such products, you can prepare simple, but extremely tasty dishes.

Take shakshuka, for example: what could be simpler? But try making it according to my recipe and it will be a hit at your breakfasts.

Shakshuka is a trendy version of scrambled eggs

To prepare it, you need:

eggs salt, freshly ground black pepper. parsley and cilantro to serve

For the sauce:

red bell pepper - 1 kgripe tomatoes - 500 ggarlic - 5 clovesolive oilsmoked paprika - 8 gturmeric - 8 gsalt, freshly ground black pepper The main secret is in the sauce. Take sweet peppers, clean them from seeds and partitions, cut them into 1.5 cm cubes …

What we will tell you about in the article:

Shmak with beef by Michelin-starred chef Andrei Shmakov, chef at Savva restaurant and creator of Shmak snack bar Shmak with beef by Michelin-starred chef Andrei Shmakov, head chef of Savva restaurant and creator of Shmak snack bar

Lightly fry about 800 grams of beef (beef shoulder is best), transfer it to a thick-bottomed saucepan. In the same place send cut in half onion, a couple of garlic cloves, carrots, a few slices of celery root, pour cold water and bring to a boil. Season with salt and pepper. Stew for about 2 hours. Halfway through cooking, add chili peppers and dried tomatoes. Cut a couple of large bell peppers in half, remove the core and bake in the oven. When the peppers have cooled, remove the skins and slice them into large slices.

Remove the beef, let cool slightly and separate into fibers. Strain the beef broth and reserve it. Slice the pickles into slices.

Heat a bun in the oven, cut it length…

Easter is one of the main holidays for many people around the world. It is closely connected with family traditions, including gastronomic traditions. We asked Vlad Piskunov, chef at Matreshka restaurant and an expert on the history of Russian gastronomy, about how Easter was celebrated in pre-revolutionary Russia.

What we will tell you about in the article: How Easter was celebrated in pre-revolutionary Russia

In fact, in Orthodox traditions, little changes over decades and even centuries - the ritual is absolutely the same. Another thing is that Easter was celebrated more widely, because there were many more Orthodox people. At night they went to the procession, then returned home, had something light to eat, sometimes drank and went to bed. And in the morning we would set the Sunday feast table. One of the few differences is that the table was decorated with fresh flowers. As a rule, hyacinths were placed directly in pots, and the kulich and Easter were decorated w…

How pizza came to be

Pizza, or something similar, was eaten thousands of years ago. Flatbreads with toppings were cooked in a variety of ancient cultures. In the 6th century BC, Persian soldiers serving under Darius the Great baked them with cheese and dates. In ancient Greece, townspeople baked flatbreads called plakous, which were filled with herbs, onions, cheese and garlic. But the forerunner of pizza was probably focaccia, a flatbread known to the ancient Romans as panis focacius, depicted on a fresco from the first century AD in Pompeii. Modern pizza evolved from similar flatbreads after the importation of tomatoes into Europe - between the 16th and mid-18th century.

Pizza as a product originated in Italy, but gained its world fame on another continent, America, after the mass emigration of Italians in the 18th century. Gennaro Lombardi started baking and selling pizza in his New York City store, and soon he completely abandoned all the products in the store an…

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Making soup

Each cook has his own way of preparing the most delicious pumpkin soup. Some prefer to bake the pumpkin in the oven first, Others - be sure to add Asian spices. And still others recommend replacing cream with coconut milk. In any case, this dish is good because it does not require scrupulously check the proportions and allows you to give yourself to inspiration. And the recipes of professionals in this will only help.

Creamy pumpkin soup from LILA Asia chef Alexander Demkov

This pumpkin soup turns out bright and super creamy.

Creamy pumpkin soup

Take one small muscat pumpkin, 2 red sweet peppers, 2 medium carrots - peel the vegetables (leave the pumpkin skin on), cut into equal-sized pieces and arrange in a baking dish. Brush the vegetables with olive oil, sprinkle with salt and thyme. Bake until tender in a preheated oven at 190 degrees. The pumpkin and carrots should become soft and easy to pierc…