Favorite cakes - that we do not know about them?
A cake is an essential attribute of a festive table for a birthday, a wedding and almost a daily treat for sweet teeth. The history of the appearance of famous…

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Apple and Meat Pie and a few general considerations about savory apple dishes
Autumn is coming, apples fall from the branches. Have you thought about using apples not for pie, jam and cider, but for some non-sweet, not dessert food? Yes, maybe you…

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Mint julep
Mint julep is one of the oldest and most famous cocktails. It is not clear when it was precisely mixed for the first time, but it is reliably known that…

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combined

Black sausage three sauces: French, Mediterranean and favorite Depardieu sauce

In childhood, the black wolf was only fit to shoot her at each other from the tubes. As they get older, the situation changes – we only learn that it is possible to make a tolerable homemade liqueur from it. Break stereotypes! Having called for the help of cooks with Michelin stars on their shoulder straps, we decided to prove that not only wine can be made from black insects!
The most interesting thing is that they look at the black-fruited carnivore as wine material, although it is quite clear – according to the natural plan, it was created only for sauce and only for meat: those who love tkemali will understand what they mean. The tart, slightly astringent, sweet taste perfectly complements the pastry and patty dough – but that’s another story. Today we stop only on sauces! Continue reading

Tarte Tatin – Apple Pie

Who among us has not tried apple pie? Everyone has their favorite recipe, which lifts up your mood with a cup of tea. French cake inside out – another modification on the apple theme, unusual, beautiful and very tasty!
The history of this dessert begins at the end of the 19th century, and as it should be, it was overgrown with beautiful legends. But as the French say, if you can not figure out the situation – cherchez la femme. In the story of tartin, tateen was not without a woman either.
In the small town of Lamotte-Beuvron, in the province of Sologne, a certain gentleman by the name of Tatin opened a small hotel, whose management after his death was inherited by his daughters Stephanie and Caroline. Continue reading

Italian strudel

This does not seem obvious at all, but the strudel is a traditional Italian dessert. The Trentino-Alto Adige region is bordered by Austria, and from here, undergoing changes in recipes, strudel penetrated Italian cuisine.
Italian strudel is not as solid as its prototype: a very thin dough barely restrains the filling, a thin crisp melts in your mouth.
By the way, the whole strudel history – from beginning to end – is a story about border crossing. Strudel is a Turkish baklava in the past. How did she get to Austria? Continue reading

Italian strudel
This does not seem obvious at all, but the strudel is a traditional Italian dessert. The Trentino-Alto Adige region is bordered by Austria, and from here, undergoing changes in recipes,…

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Cooking as a vocation. 7 reasons to become a cook
In an era of total scarcity, cooks became, in order to be closer to the products, to work in warmth and contentment. The profession of a cook was considered one…

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Lazy Lobiani
Not a single Georgian pie can compare with Lobiani. No other pie has such spicy thickness as a lobiani filling has. Lobiani - this is your breakfast, lunch, dinner and…

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