Making Money with Desserts: Success Stories

Evgeniya Polischuk (Fedutinova) instagram:@evgeniyafedutinovavk.com/janeshomebaking– It all started with baking for family and friends. Gradually, I started posting photos of my baked goods on Instagram – and orders started coming in. I made my first custom-made cake on October 13, 2014, and a little earlier I started making macaroons and cupcakes. You could say that the business “found me”, I am very […]

Cold cucumber soup with yogurt and lemonsorbet from the chef of the restaurant La Taverna Alexander Zhurkin Photo: Getty Images Ingredients: Plain yoghurt – 125 g Cucumber – 150 g Lemon/lime sorbet – 50 g Cocktail shrimp – 24 g Fresh ginger juice – 1 g Lime juice – 5 g Fresh orange juice – 5 g Parsley – 1 g Pink pepper – 1 g Watercress – […]

barbeque kebab

Pork tenderloin in glaze Photo:Dmitry Bayrak/dbstudioPreparation time: 20 minutes + marinating time.Calories: 454 kcal per serving.For 4 servings: 4 pork tenderloins (approximately 300 g each), 1 onion, 2 cloves of garlic, 1 tsp. lemon zest, 1 tsp. lemon juice, a pinch of ground cumin, coriander and turmeric, 1 tbsp. vegetable […]

Pierre Duacan: dietary recipes: Ducane diet

Beetroot soup Photo:Season’S, Luxury Hotels RepresentationYou will need:· Boiled beetroot – 60 g· Fresh cucumbers – 20 g· Red radish – 20 g· Green onions – 10 g· Egg – 1 pc.· Drinking mineral water – 200 g· Salt – 1 gPreparation:· Boil the egg and beetroot.· Grate the cucumbers, radish and part of the beetroot. Put everything […]

We prepare shish kebab: advice and recipes from the four leading chefs of Moscow

Photo: Press service archive

Baramundi (sea white perch) with herbs and lemongrass from Vladimir Khokhlov, the brand-chef of the restaurants of La Prima, La Provincia, La Taverna and La Panorama (Gourmet Alliance restaurant network)

If you can't find barramundi, you canbuy a more familiar sea bass. Clean the fish (about 0.5 kg) from scales and entrails, cut off the fins and remove the gills, rinse well and dry. Rub with sea salt and ground black pepper inside and out. Place on a large piece of foil and put thyme (4 g), lemongrass (3 g), peeled garlic clove (whole) inside, then fold the foil into an envelope and carefully pour white wine (100 ml) and Extra Virgin olive oil (40 g) into the fish. Then secure the foil so that the liquid does not leak out of the resulting bundle. Bake on coals for 15 minutes on each side. Any baked or fresh vegetables are suitable for garnish, it goes especially well with asparagus.