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 […]

Easter recipes from leading chefs of Togliatti

Honey Easter Biscuits

1/4Photo: personal archive of Artem SerovPhoto:Personal archive of Artem SerovPhoto: Personal archive of Artem SerovPhoto: Personal archive of Artem Serov…from the brand chef of the chain "City Canteen 51" Artem Serov:Ingredients: flour - 300 g, - 35 g, honey - 50 g, cane sugar - 140 g, chicken egg - 60 g, soda - 5 g, mastic - 50 g, chocolate - 40 g, confectionery sprinkles - 3 g. Method of preparation: beat margarine with sugar and honey, add egg, soda and flour. Knead the dough. Leave in the refrigerator for 30-40 minutes. Meanwhile, melt the chocolate (for decoration). Take the dough out of the refrigerator and roll it out with a rolling pin to a thickness of 6 mm. Then cut out the future cookies with a pastry cutter. Next, place on a baking tray, previously greased with oil, and bake in the oven at 180 degrees for 10 minutes. Remove from the oven. Let the cookies cool. Then put mastic on top of each cookie, decorate with chocolate and sprinkles.