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 […]

Smelt fried recipe, Smelt Festival in St. Petersburg 2016 ticket price

Andrei Lvovich, before you throw the fish in a frying pan, you have to buy it. How to choose the right smelt?- At once I will say: It's not worth chasing a giant smelt - it's not as tasty as a medium-sized fish. Quite a trifle to take, too, does not make sense - there will be nothing to fry. And the average - the most, and tastier, and cheaper. And how do you know, smelt - a real, and not related to her capelin, for example?- By smell, of course! We all know that St. Petersburg is the capital of smelt, although Sakhalin is arguing with us. They say that the smelt is tastier. I tried - really, a wonderful fish, but we have it smells like cucumbers, but they do not. Therefore, take the one that smells.Andrew Urgant: the love of smelt is a family affair. Photo: Zamir UsmanovNot worth chasing a giant smelt - it is not as tasty as a medium-sized fish. The primary point: to clean or not to clean?- My mother and grandmother Ivan, Nina NikolaevnaUrgant, always clean the smelt, then wash, then clean again. I treat the process more calmly: if there is time, I attach it with a knife and pull out the insides, but leave my head, because with the head for some reason it tastes better and is more convenient. On the other hand, without a head, more fish are placed in a frying pan. In extreme cases, you can not even clean - eat the inside is not necessary. So it's easier and faster. But I prefer to wash and clean first, because the smelt, like the crayfish, is the sanitation of the reservoirs, gobbles up horrible things. How much should you fry? Is it true that the smelt is ready in five minutes?- Mom loves smelt, fried to almostcrunchy squash, and I remove the fish from the frying pan, when it became a little pink, in two or three minutes. In general, there are lots of recipes. I tried smelt in a restaurant - it's more delicious at home. Although I can never so exquisitely serve everything, it's so nice to put mashed potatoes with roses. The proprietary recipe for fried smelt from the Urgant family is on the next page!