Photo: Photo Archives
Sergey Sviridov, the chef of the cafe De Marco on Smolenka
“If you approach the process of cookingcreatively, then you can eat very diversely during Lent. With the help of simple techniques, you can change ordinary dishes beyond recognition. And so that they will “sound” completely new. For example, the usual vinaigrette can be served not in the classic slicing into small cubes, as we are all accustomed to, but cut larger, adding unusual ingredients there. Sauerkraut, fresh green peas, cilantro and other greens, season it all with country oil, you can also add garlic oil. And, therefore, the perception of taste will be completely different, because it will no longer be similar to the usual vinaigrette. Or you can actively use crispy pancakes - thin dough made from wheat flour, special dough for spring rolls, it can be bought in many supermarkets and many interesting dishes can be prepared from it. I recommend making the filling for these pancakes in the Mexican style: fried mushrooms, coarsely chopped, red onion and chili pepper mixed with canned beans. Wrap the filling in the pancakes and serve with a vegetarian sauce. To prepare it, ripe avocado should be chopped in a blender with the addition of olive oil, lemon juice and cilantro."
