Alexander Belkovich recipes. The most exotic dish you've ever tried? principles of economy of Alexander Belkovich

“Now is the time to change the stereotypes about Russian cuisine and modernize it,” the chef is sure restaurant holding"Ginza Project" Alexander Belkovich. The results of his experiments were eaten by Leonardo DiCaprio and other celebrities. Today Alexander shares his recipes with Fontanka readers. All products can be bought in our stores, and cooking with them is easy and fast, because Belkovich does not like difficulties in the kitchen at all.

“Now is the time to change the stereotypes about Russian cuisine and modernize it,” says Alexander Belkovich, head chef of the Ginza Project restaurant holding. The results of his experiments were eaten by Leonardo DiCaprio and other celebrities. Today Alexander shares his recipes with Fontanka readers. All products can be bought in our stores, and cooking with them is easy and fast, because Belkovich does not like difficulties in the kitchen at all.

Fashion hit:

chicken cutlets with champignon sauce

“When I came to St. Petersburg to work from Moscow and we opened the first Terrassa restaurant, our menu was varied and trendy. But at some point we met with Vadim Lapin (owner of a chain of restaurants. - Red.), and he says to me: “Sasha, the guests just ask for cutlets!” I was surprised: we are a restaurant and cutlets are useless to us! But still cooked them, albeit a little non-standard. It turned out delicious, stylish and unusual. Finally, this recipe chicken cutlets became very popular in the city and is still an absolute hit in many Ginza Project restaurants. Why? First, cutlets are made from chicken thigh which gives them a special tenderness and juiciness. Secondly, they add a little bacon or smoked brisket, which brings an incredible aroma and flavor to the dish!”

Necessary: 3 kg chicken thighs(remove from the bones and remove the skin) or 1.3 kg chicken thigh fillets, 150 g bacon, 2 medium onions, ½ cup cream 33%, sea salt, freshly ground pepper, vegetable oil (for frying).

1. Coarsely chop and fry the onion well. Let cool.

2. Meat from chicken thighs, bacon, onions pass through a meat grinder twice to grind well.

3. Then knead with your hands, pour in the cream, salt, pepper, leave to rest for half an hour so that the minced meat grabs well. (Important! The ground meat should be soaked in juice - it works like a marinade, and the cutlets become juicier.)

4. Moisten your hands with water so that the minced meat does not stick, and stick cutlets.

5. Fry cutlets until golden brown on both sides and send to the oven, preheated to 180 - 200 degrees for 10 minutes. That way it tastes better.

6. To check readiness, you can, of course, pierce the cutlet - juice into ready cutlets will be transparent. But it's better to break and bite off - the cook should have a bonus!

It takes 1 hour for 18 cutlets.

For mushroom sauce necessary:

500 g fresh champignons(chopped), 1 cup 33% cream, 1 medium onion (chopped), 5 garlic cloves (chopped), sea salt, pepper, vegetable oil.

Heat up the pan with vegetable oil and throw onions with garlic, then champignons and fry everything well. Pour in the cream, salt, pepper and let it simmer for 5 minutes. Grind with a blender - and you're done!

Style and use:

radish salad with orange and yogurt

“I came up with this recipe the moment my wife and I decided to get into fitness. Many people love radish since childhood, and I know how useful it is, but eating it with mayonnaise according to the traditional Russian salad recipe is extremely harmful! So I came up with more healthy recipe. In this version, the salad is suitable for healthy eating, while oranges and mint give it style and bright taste. The salad is crispy and refreshing. It is good to eat during fasting (you can also without yogurt, with sunflower oil) or with hot boiled pork.”

Necessary: 1 large white radish, 4 sprigs of mint, 1 orange, 5 tbsp. spoons of yogurt or sour cream, 1 teaspoon of honey, salt, pepper.

1. Peel the radish, grate on a coarse grater.

2. Divide the oranges into segments, chop the mint.

3. Mix everything, salt, pepper, add honey and yogurt.

It takes 15 minutes for 2-3 servings.

Prepared by Evelina Barseghyan, for Fontanka.ru

How to cook a pancake recipe from Alexander Belkovich - Full description cooking to make the dish very tasty and original.

BAKED PORK NECK WITH POTATO AND ONION PUREE AND BEATED CUCUMBERS

Cooking time: 2 hours
Cost of 4 servings: 400 rubles
Cost of 1 portion: 100 rubles

Pork (neck) 800g - 240 rubles
Grain mustard 260g - 40 rubles
Adjika 1 tbsp. spoon - 5 rubles
Honey 6 tbsp. spoons - 35 rubles
Thyme 3 sprigs - 3 rubles
Garlic 5 cloves - 4 rubles
Salt to taste
Shallot 2pcs - 15 rubles
Water 1 glass

Potatoes 800g - 14 rubles
Water 1.5l
Onion 2 pcs - 7 rubles
Vegetable oil 50g - 3 rubles
Paprika ½ teaspoon
Salt to taste
Olive oil 10g - 4 rubles

Salad " broken cucumbers»:

Cucumbers (2 long or 4 small) - 28 rubles
Garlic 2 cloves - 2 rubles
Dill 1 sprig
Allspice 3 peas
Sea salt to taste

Put grain mustard, adjika, honey in a baking dish.
-Then add whole sprigs of thyme, crushed garlic and chopped shallots.
-Salt, mix everything.
-Put whole piece pork neck in the marinade, coat the meat.
-Cover the form first with parchment paper so that the foil does not stick to the pork, and then with 2-3 layers of foil with the shiny side inside.
Poke a hole in the foil with a knife to allow excess steam to escape during baking.
-Send the pork to the oven, preheated to 200 degrees, for 2 hours.
-After 2 hours, remove the pork from the oven. After baking, the marinade should remain in the form - with one part of it, coat the meat and send it to the oven for 3-5 minutes for a crisp (the oven can be set to the “grill” mode).
-From the second part of the marinade, make an additional sauce: pour the rest of the marinade into a saucepan, add a glass of water, bring to a boil. Drizzle sauce over pork before serving.

* Boil potatoes. Do not salt!
* Cut the onion into cubes and fry it in vegetable oil.
*When the onion is fried, add paprika, stir and remove from heat.
*When the potatoes are cooked, drain the water, but pour a small amount into a separate bowl. Mash *potatoes with a potato masher, gradually adding the remaining liquid so that the mash does not turn out too thick.

* Add fried onion and paprika to the puree, salt, and mix everything.
* Drizzle the puree with olive oil and mix again.

Salad "Broken cucumbers" (pickled cucumbers):

Slice the cucumbers big chunks(barrels).
- Crush the garlic with the side of a knife.
- Crush allspice peas with a saucepan.
-Put in plastic bag cucumbers, garlic, dill sprigs, allspice And sea ​​salt.
-Tie up the bag and break the cucumbers with a rolling pin: you need them to burst slightly and absorb the aroma and taste of the rest of the ingredients.
-Shake the bag to mix everything. Leave the cucumbers in the bag for 10 minutes.

Put on a dish mashed potatoes, a few cut pieces of boiled pork, pour over the meat with sauce. Serve with pickled cucumbers.

Ingredients: Oyster mushrooms 200 g, Oil grows 70 g, Bulb onion 1 pc. Salt/pepper to taste, Turkey thigh fillet 400 g, Bacon 50 g (4 slices), Greens mix (beet tops, spinach, dill, basil, parsley, mint, tarragon, cilantro), Olive oil 20 g, Tomatoes, 2 pcs.

Garlic-onion mixture ("zamut"):
Chop the shallot into small cubes. Squeeze the garlic and add to the onion. Pour the mixture with olive oil so that it turns out to be of medium consistency: not too thick, but not too liquid. Mut is ready.

Clean and cut oyster mushrooms. Chop the onion, fry in vegetable oil, then add the mushrooms. When the mushrooms and onions are fried, salt and pepper. Put on a plate - roasting should cool slightly.

Turn the turkey thigh fillet and bacon through a meat grinder. When the mushroom roast with onions has cooled down, chop it with a knife, and then add it to the minced meat. Season with a few pinches of salt, pepper and mix thoroughly.

We make cutlets: moisten the palms with water so that the minced meat does not stick, and form meatballs with your hands. Fry in a pan until half cooked. To make the cutlets crispy and crispy, send them to the oven preheated to 200 degrees in a baking dish for 5 minutes.

Sauteed Greens (Green Side Dish):

You can use any fresh herb to make green sauté. We use just a little bit: beet tops, spinach, dill, basil, parsley, mint, tarragon, cilantro.

We tear the grass with our hands large pieces and mix in one bowl. Leaves beet tops, large roots and sprigs of greens chop with a knife. Coarsely chop the tomatoes.

In a bowl, mix all herbs and season with salt. Then heat a frying pan with olive oil, add garlic-onion dressing (“zamut”) and fry the tomatoes. After adding a mix of leaves, fry for 1-2 minutes. The leaves must remain raw inside to retain all the vitamins.

Turkey cutlets should be served on a platter along with a sauté. For juiciness, sauté can be watered beetroot juice which was given beet leaves during roasting. The dish is ready.

GREEN BUCKWHEAT SALAD RECIPE

Ingredients:
Green buckwheat 250g - 38 rubles
Bulgarian pepper ½ red and ½ yellow - 50 rubles
Ground black pepper
Salt
Vegetable oil 30ml - 3 rubles
Prunes 4pcs - 14 rubles
Dried apricots 4 pcs - 7 rubles
Red onion ½ onion - 2 rubles
Zucchini 1pc (small) - 18 rubles
Fresh mint 40g - 7 rubles
Brynza 50g - 33 rubles

Cooking:
pour buckwheat hot water to make it softer.
bell peppers put in a baking dish, salt, pepper, coat with ½ part of vegetable oil. Salt again and put in the oven for 20 minutes.
Chop prunes, dried apricots, red onions and put in a container for future salad.
Sautéed zucchini:

Peel and cut the zucchini into thin long strips.

Fry the slices in the rest of the vegetable oil, pepper and salt to taste.
- After frying until golden brown, put the zucchini in a salad bowl.
-After 20 minutes, take out the peppers, wait until they “deflate”, then cut off the tail, pour the juice accumulated in the pepper into a bowl - you will need it for salad dressing.
- Cut the pepper in half, peel off the skin and remove the seeds with a knife.
-Chop the pepper, add to the salad.
- Drain the water from the buckwheat and rinse.
-Chop mint, put in salad, then add buckwheat and mix.
- Fill the salad with 3-4 tablespoons of pepper juice, mix.
-Chop the cheese on top of the lettuce.

Decorate the dish with basil leaves.
Bon appetit!

Watch the video Delicious Maslenitsa from the chef
season 1 episode 10. Pancakes with red caviar, soft cottage cheese, greenery and boiled egg

Pancakes with red caviar, soft cottage cheese, herbs and boiled egg according to the recipe.

Watch the video Delicious Maslenitsa from the chef
Season 1 Episode 9. Pancakes on kefir with apples, cinnamon and zest

Pancakes on kefir with apples, cinnamon and zest according to the recipe of Alexander Belkovich.

Watch the video Delicious Maslenitsa from the chef
1 season 8 release. Pancakes with root vegetables, beef and mushroom sauce

Pancakes with root vegetables, beef and mushroom sauce according to Alexander's recipe.

Watch the video Delicious Maslenitsa from the chef
1 season 7 release. Pancakes with soft cottage cheese, pickled cucumber and salmon

Pancakes with soft cottage cheese, pickled cucumber and salmon according to the recipe.

Alexander Belkovich is a chef and author of new Russian cuisine recipes. Using his culinary talent, he transforms traditional recipes his grandmother and turns ordinary food into author's dishes restaurant level. With a new perspective on regular recipes, author's details and Alexander's non-standard approach, dishes not only become unusually tasty, but also remain very simple to prepare.

One of best traditions Russian culinary Alexander believes Shrovetide dishes. Maslenitsa - great time to pamper your loved ones, eat delicious food and learn new ways to make pancakes. In the show “Delicious Shrovetide from the Chef”, Alexander Belkovich tells every day what you can eat yourself and please your loved ones, and shows how to cook a delicious Shrovetide treat. Watch, try, cook with the chef!

Leading: Alexander Belkovich

Look for the CTC app in the menu of Smart TVs

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Chef's Breakfast: Two Healthy Breakfast Ideas for the Whole Family

Two recipes for delicious and healthy breakfast from chef Alexander Belkovich.

Shrovetide has passed, but the thirst for pancakes can no longer be stopped? Children are so accustomed to delicious perforated dough that you are afraid that they will turn into a ball? Don't give up at this difficult time! Well, except perhaps for the sake of such recipes... Chef Alexander Belkovich suggested "Letidor" 2 recipes for interesting, satisfying (and not too harmful - all the magic is in the flour!) dishes for your breakfast.

So, we are preparing pancakes from buckwheat flour with chicken liver pate and cheesecakes with cornmeal, nuts and dates!

Pancakes made from buckwheat flour with chicken liver pate

Ingredients for 5 servings:

Buckwheat flour - 125 gr

Chicken liver - 500 gr

Onion - 150 gr

Vegetable oil - 40 gr

Butter - 30 gr

1. Break the egg into a deep bowl, gradually add milk, flour, salt, sugar and water. All foods must be at room temperature.

2. Melt the butter and, while constantly stirring the dough, add it to the bowl and let stand for 5 minutes.

3. Heat a frying pan (preferably cast iron) very well and grease it with vegetable oil. Then pour the dough on it, evenly distributing it over the entire surface.

4. Fry the first side of the pancake until it's nicely tanned, then flip over and brown the other side just a little so the pancake isn't dry.

5. In a well-heated pan with vegetable oil, fry the onion until half cooked, then add chicken liver, salt, pepper and fry for 3-5 minutes.

6. Add cream, salt and pepper more, reduce heat slightly and simmer for 2 minutes, stirring constantly.

7. Transfer the contents of the pan to a blender and blend until smooth and fluffy.

8. Lay the pâté generously over the pancake and roll up the tubes, then cut in half or cut into larger pieces. small pieces like rolls.

9. Be sure to add sour cream before serving. fresh cream you will love this combination! Bon appetit!

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My position is 50/50! "Dr John Cunningham, who has been awarded the Order of Australia for his work promoting vaccination, likened the anti-vaccine group to a cult that he says feeds on people's fears." Interestingly, it is the vaccinators who feed on fears. Flu, every year what fear around him. It is because of fear that they run for vaccinations. Same with any vaccine. However, there are instructions for any vaccine. there is side effects. These are not vitamins, this is a serious intervention in the body. And no one will give guarantees. You sign the paper that you agree. And if something goes wrong, the court will wipe you with this particular paper. Diseases are also serious, life is scary. I want a better approach from doctors, individual approach and responsibility.

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Fine! When people are doing well.

6 principles of saving Alexander Belkovich

The host of the show "Pro100 Kitchen" about frugality

Alexander Belkovich is the brand chef of the St. Petersburg branch of the Ginza Project, which manages several restaurants, including the author's one - Belka. In parallel with his cooking career, Alexander purposefully builds a career as a TV presenter. He was a judge for two seasons of MasterChef. Children" on STS, and most recently became the host of a new show on the same channel - "Pro100 Kitchen".

This is a program about saving, where Belkovich teaches people to calculate the cost of dishes, use and store food wisely, make a menu from what is in the refrigerator, and cook restaurant-level dishes easily and without extra costs. By the way, the experience of an economical restaurant is also in Alexander's cooking experience: this is the St. Petersburg hypercanteen Obed Bufet, where he is still working on the menu.

In general, it is no coincidence that we decided to ask him about the basic principles of saving in the kitchen.

Buy raw fish and poultry and large cuts of meat

This is one of the main principles of economy. If someone cuts the meat for you, then you have to pay extra for it. It is clear that we are not talking about large uneviscerated carcasses, there is no need to reach fanaticism. But anyone can buy a whole chicken or fish and butcher them.

Savings are also obtained due to the fact that a lot can be cooked from a whole carcass different dishes. Thus, you can save even expensive product. For example, we once bought a seemingly expensive whole trout for transfer. But! From the head and bones we cooked a cool rich broth, potatoes were added there - and it turned out tasty soup. I salted part of the fillet, served with lentil soup and made bruschetta. He put the remaining fillet into minced meat: he mixed fish with onions and eggs and made a puff pastry pie. One expensive fish- three meals. Thanks to additional ingredients the cost was justified.

And I'm not afraid to buy large pieces of meat - they can be butchered, frozen and taken out as needed. Large cuts are cheaper than steaks already harvested by someone.

Blanks help preserve the product and also save time. For example, you can cut chops, beef stroganoff from one large piece of meat, make minced meat from scraps, put everything in bags and freeze. I often teach people not to be afraid to buy a lot of meat at once and prepare it for future use. The hostess comes home, and her children are hungry: at any moment you can get the workpiece from the refrigerator, where the meat is already almost chopped, all that remains is to fry it.

Use by-products

There are many more of them than it might seem. For example, the water left after boiling potatoes does not need to be drained. You can add it to mashed potatoes instead of expensive cream. Bake meat - juice remains; based on it, you can delicious sauce. Pickled cucumber brine is also good in sauces, I make tartar sauce with it, use it as a flavor enhancer, for example, mix it into the same mashed potatoes. I'm not talking about broths - they, of course, cannot be called a by-product, but you can not only cook soups from them: use them more often in sauces - this simplest way make food taste much better.

Use unpopular but affordable products

Turnip, parsley root, celery root - very cool and healthy foods, but we remember them last, for some reason preferring broccoli and zucchini to them, which are more expensive. Or cereals. For example, pearl barley is cheap and at the same time whole grain, that is, very useful. I make barley risotto with celery root, here is a very Russian, healthy and super-cheap dish for you. Or boil barley and add to salad!

Don't throw away food

One of the basic principles of saving: store food properly so that you don’t have to throw it away, and if it does go bad, think about what you can cook from it. For example, many people keep vegetables and fresh herbs in the refrigerator in the bags in which they brought them from the store or from the market. Products begin to suffocate, deteriorate and rot. Money down the drain! Fresh greens should be wrapped in a towel or cloth, it will breathe and be stored for a long time. (And potatoes, carrots and root vegetables should not be kept in the refrigerator at all.) Stale bread can be made into crackers, breading, I once made a pudding from stale bread with milk, vanilla and eggs - the whole film crew ate it with pleasure.

An indirect way to save money, but a working one. If you want to eat varied, you can use the same inexpensive products, but cooking from them is different. Personally, I love spices very much: they give the dishes different shades, national characters, brightness. So, the same chicken today can be Russian - with garlic and pepper, tomorrow Indian - with curry and zira, the day after tomorrow Georgian - with adjika, you can cook it in a European manner - with thyme, or you can cook it in Asian - with soy sauce and ginger or coconut milk and curry. Individual ingredients and spices can be expensive, but you need very little of them. You can call this principle the masking of everyday life.

Photographer: Gulliver Theis

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Alexander Belkovich shared recipes for 100 rubles

In the new culinary show "ProSTO Kitchen" at STS, Alexander Belkovich teaches you how to cook restaurant-level dishes from available ingredients, spending no more than 100 rubles per serving. He shared some of the recipes with the evarushkas today.

Indian style chicken with vegetables and couscous

Cooking time: 1 hour 40 minutes
The cost of 5 servings - 452 rubles
The cost of 1 portion - 90 rubles 40 kopecks

Chicken carcass without breast 1 piece - 136 rubles

Sugar 50g - 2 rubles
Salt to taste
Carrot 1 piece - 4 rubles
Potatoes 3 pcs - 7 rubles
Sweet pepper 2 pcs - 60 rubles
Ginger root 1 piece - 20 rubles
Onion 1 pc - 4 rubles
Chili pepper 1 pc - 12 rubles
Garlic 3 cloves - 2 rubles
Starch 10g - 0.65 rubles
Water 1 liter
Curry 10g
Lemon 1 piece - 9 rubles
Butter 50g - 25 rubles
Tomato 1 pc - 19 rubles

Couscous 200g - 48 rubles
Olive oil 50 ml - 30 rubles
Water 450 ml
Salt pepper
Parsley 30g - 15 rubles

Classic yogurt 125g - 17 rubles
Fresh mint 20g - 7 rubles
Onion 1 pc - 4 rubles
Chile (leftover after cooking the chicken)
Lemon wedges (leftover after cooking the chicken)

Cut the chicken into large pieces (legs, drumstick, breast, wings). Wrap breasts in parchment paper and put in the refrigerator - useful for another recipe.
Pour vegetable oil into a frying pan, heat up and lay out the whole chicken (except the breast). Fry for a few minutes. Transfer the chicken to a baking dish, sprinkle with salt and sugar.
Cut and fry vegetables - potatoes, Bell pepper and carrots.
While the vegetables are roasting, chop the ginger, onion, garlic and chili into large strips.
Place the vegetables from the skillet over the chicken.
Mix starch with a small amount water, gradually pour into the pan. If the mixture is too thick, add more water.
Fry the ginger, chili, onion and garlic in a pan for about 3 minutes. Add curry and stir quickly.
Gradually pour in starch mixed with water and simmer.
Pour the sauce over the chicken.
Cut the lemon into 4 pieces. Put one slice in the center of the dish, and squeeze the juice from the other and pour it over the dish.
Cover the form with chicken foil, put in the oven for 1 hour.
Take the chicken out of the oven. Add softened butter to the dish, stirring lightly.

Put the couscous in a deep bowl, add olive oil and mix well.
Pour boiling water over the couscous so that the water just barely covers the grits.
Cover the bowl with foil and leave for 10 minutes to allow the couscous to steam well and absorb the water.
Remove the foil and use the tip of a fork to carefully transfer the cereal to a baking dish.
Salt and pepper the couscous to taste.
Finely chop the parsley and add herbs to the couscous

Serve chicken with couscous with chicken sauce. Then pour over the dish classic yogurt and garnish with chopped mint and green onion, slices of chili pepper and lemon wedge.

tomato jam recipe

Cooking time: 30 minutes
The cost of 10 servings is 200 rubles
The cost of 1 portion - 20 rubles

Cherry tomatoes 300g - 45 rubles
Red wine 150ml - 64 rubles
Cherry tomatoes 150g - 54 rubles
Sugar 100g - 4 rubles
Ground ginger 3 g - 8 rubles
Bulgarian pepper 130g - 25 rubles

Coarsely chop the tomatoes and peppers, punch with a blender until smooth.
Pour into a saucepan and put on fire.
Add wine and cherry tomatoes, stir.
Pour in sugar and ground ginger. Stir again, bring to a boil.
Remove from fire.

Serve the jam on toasted toast, garnished with basil leaves.
Bon appetit!

fish pie recipe

Cooking time: 45 minutes
The cost of 10 servings - 528 rubles 80 kopecks
The cost of 1 portion - 53 rubles

Leek 2pcs - 70 rubles
Butter 50g - 27 rubles 80 kopecks
Champignons 100g - 20 rubles
Vegetable oil 10ml - 1 ruble
Eggs 10pcs - 60 rubles
Salt
Pepper
Trout red on the skin, without a head, with a spinal bone 500g - 250 rubles
Puff pastry 2 packs - 100 rubles

Clean and cut the leeks. Heat the butter in a frying pan and fry the onion.
Chop and fry the mushrooms. Salt, pepper.
Chop 8 eggs. Add eggs and mushrooms to leeks.
We clean the trout from scales and bones, cut into cubes. Mix the fish with the rest of the ingredients. The filling is ready.

Sprinkle the table with flour, put the dough and sprinkle it on top. Roll out the dough with a rolling pin.
Bend the dough into two parts, shake off excess flour, put on a baking sheet and place the dough so that the edges hang over the sides.
Pour filling over dough, spreading evenly.
Roll out the second layer of dough. Cover the filling with them, blinding upper layer with edges from the first layer.
Make light cuts with a knife all over the dough. Make a small hole in the center so that the steam accumulated in the cake comes out in the oven, and the bottom layer of the dough is not wet.
Beat two eggs, grease the pie.
Send the baking sheet with the pie to the oven for 25 minutes.
Take the cake out of the oven and grease butter.

Each program Alexander creates several culinary masterpieces at once - from main courses to desserts. Turn on STS on Saturday at 10:00, it will be delicious!

Alexander Belkovich: “100 rubles is enough to eat like a king!”

Alexander Belkovich is often referred to as the Russian Jamie Oliver for several reasons. First, at 21, he was already heading the most successful restaurant in St. Petersburg, and secondly, he is a "guy from the people" who knows how to available products create a culinary masterpiece. Thirdly, Alexander studied in the USA and Great Britain, participated in the opening of restaurants in New York and London, worked with chefs from Singapore, Italy, France and China.

Well, besides, he is a repeated participant, winner of culinary awards and author of two cookbooks. And, finally, Alexander Belkovich, like Jamie Oliver, clearly announced himself on television.

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In the past, the host of the STS project “Masterchef. Children", now Alexander headed the new show "ProSTO Kitchen", where he shows the audience how to cook tasty, healthy, and most importantly - inexpensive dish!

Photo: press service of the STS channel

Who taught you how to cook?

Grandmother, I have watched her in the kitchen since childhood.

Italian! I love pasta with seafood.

The most exotic dish you've ever tried?

Ate a turtle, a python and even a crocodile.

Who cooks better - a man or a woman?

It doesn't matter, the main thing is from the heart!

Why was the amount of 100 rubles chosen in the show "ProSTO Kitchen"?

It was not by chance that we stopped at this figure - for this money you can buy great amount variety of products. You will see for yourself, a hundred rubles is enough to eat like a king (smiles).

Why did you choose to be a chef?

For one simple reason: I have always loved to eat!

Why are you called Jamie Oliver?

I am just as energetic, fun and love to share recipes. By the way, I somehow almost met Oliver, I managed to meet with his team and see how his business works. But, alas, it was not possible to communicate with the chef himself.

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The perfect pancake recipe

We will need: half a liter of milk, 3 eggs, 300 grams of flour, sugar, salt, a couple of tablespoons of vegetable oil and butter for lubrication ready-made pancakes. Break eggs into a bowl, add salt and sugar, mix with a whisk or fork (no need to beat). If you want sweet pancakes, you can add more sugar(2-2.5 tablespoons), for savory pancakes 1 tablespoon will suffice. Pour about 200 ml of milk into the eggs and mix. Add flour and stir. The dough should turn out without lumps and in consistency like thick sour cream. Pour in the remaining milk (about 300 ml) and mix, the dough should turn out to be liquid and easy to pour. Add vegetable oil. Mix the dough and let stand for about 15 minutes. Heat up a pan for pancakes (preferably cast iron) and grease it with a thin layer of vegetable oil. Pour about half a ladle or a ladle (depending on the diameter of the pan) of dough into the center of the pan and quickly spread a thin layer over the entire surface of the pan, slightly turning the pan.

When the edges of the dough begin to dry out and lightly blush, pry off the pancake with a thin wide spatula and gently turn it over. Let the pancake lightly brown on the other side.

Put the hot pancakes in a stack, generously lubricating with melted butter, and remove the plate with pancakes in the oven. Eat with honey, condensed milk, jam, melted chocolate or whatever your heart desires!

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By the way, pancakes were served even in distant Nepal.

Quite a classic Russian pancakes, only topped with lime juice and sprinkled with powdered sugar from cane sugar. Tasty.

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And below is the calendar of the cheese week - Shrovetide.

Monday - "meeting". In the old days, slides, swings, booths were completed by this day. Rich people started baking pancakes. The first pancake was given to the poor in remembrance of the dead.

Tuesday - "tricks". In the morning, young people invited each other to ride down the mountains and eat pancakes. They invited relatives and friends to pancakes: “We have mountains ready and pancakes are baked - please favor.”

Wednesday - "gourmet". This is how our ancestors called the Maslenitsa environment. On this day, the son-in-law came "to the mother-in-law for pancakes" with his wife. This custom was especially strictly observed in relation to newly married young people.

Thursday - "wide revelry", pancakes are eaten by a large company.

Friday - "mother-in-law's evening." This time, the sons-in-law invited their mother-in-laws to visit to treat them with pancakes.

Saturday - "sister-in-law gatherings." Young daughters-in-law invited their sister-in-laws to visit. The newlywed daughter-in-law was supposed to give gifts to the sister-in-law.

Sunday is the last day of Maslenitsa. On this day, it is customary to burn a straw effigy - a symbol of winter, that is, symbolically see off winter; It is also customary to ask each other for forgiveness, being freed from sins. However, another name for this Sunday - "Forgiveness Sunday" - is much more famous.

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Buckwheat pancakes require special attention. Since buckwheat contains practically no gluten, and the available starch is hardly soluble, it will not work just like that to knead the dough. Pancakes will be dry and brittle. In the end, to make decent buckwheat pancakes you will either have to, as the French do, when baking their “Galettes de Sarrasin”, add wheat flour(about a quarter) and a decent amount of eggs, either do choux pastry. That is, knead part of the flour with boiling milk. After cooling, this mixture becomes a dough, and after it has matured, the final dough is prepared. So let's do it.

600 g buckwheat flour 1600 g milk 6 g dry "instant" yeast or 25 g fresh 20 g sugar 8 g salt 50 g butter, melt Vegetable oil for frying. Melted butter for greasing the finished pancakes.

Boil 1000 g of milk, remove from heat. Sift half the flour and pour hot milk over it. Stir thoroughly, cool to 30C. If “instant” yeast is used, mix it with 50 g of flour, all sugar, pour into the brewed mass, mix thoroughly. If fresh yeast is used, mix it with 100 g of milk, all the sugar, make sure it is viable and pour it into the brewed mass. Leave the dough in a warm place until, having risen, it barely began to sag in the center, for about 2-3 hours. Stir, add the rest of the flour, salt, pour in 500 g (400 g in the case of fresh yeast) milk, mix thoroughly with a whisk, add melted butter, knead the dough until smooth and thick Soviet sour cream. Different varieties buckwheat flour are distinguished by their ability to bind water, so if the consistency seems to be a bit dense, gradually add the remaining milk, in small portions. The dough should not be very liquid, but keep in mind that its mobility will decrease as it rises. Leave the dough in a warm place to rise until doubled. fry on cast iron pan, lubricated with vegetable oil. Grease the finished pancakes with melted butter and keep warm.

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The Most Delicious Theme! It's so nice to read about pancakes! One can feel it! It feels like people who know are writing. After all, every pancake is poetry, a sea of ​​​​pleasure, friendship, the most delicious cup coffee; a piece of herring, dumped with onions in sunflower oil(post-war recipe for hungry Muscovites); last year, not eaten on time Strawberry jam and the terrible pleasure of a warm-smelling house and relatives / friends gathered together on forgiveness Sunday.

I bake pancakes according to recipes from the brown book “Cooking”. Best of all go yeast-free in milk with carefully sifted flour, in which there should not be a single lump.)))

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Lush milk pancakes without yeast recipe

A new cooking show with Russian Jamie Oliver has been released on STS.

The new culinary show "Pro100 Kitchen" will teach you how to cook at home restaurant dish, spending only 100 rubles per serving. The project is led by Alexander Belkovich - chef, owner of several restaurants, author of cookbooks and winner international competitions. Viewers of the channel know Belkovich from the project “MasterChef. Children". In the new show, the Russian Jamie Oliver (Belkovich deserved such a nickname) will teach you how to cook restaurant-level dishes in five minutes, save money in supermarkets and make culinary masterpieces from affordable ingredients for the whole family..

Spaghetti with pesto

Ingredients: Spaghetti - 80 g, garlic - 1 clove, shallots - ½, pesto - 4 tablespoons, sea salt, olive oil, cherry tomatoes, parmesan to taste

Cooking method: Cook spaghetti in salted water, then add olive oil and set aside. Heat up a frying pan, pour in olive oil, toss in finely chopped garlic, shallots and pesto, after a minute - spaghetti. When the sauce boils, stir and turn off. You can decorate the dish with grated parmesan and cherry tomatoes.

Fried chicken in mustard sauce

Ingredients: Chicken - 1.5 kg, cherry tomatoes - 500 g, shallots - 1 pc., white dry wine- 100 ml, French mustard - 6 tablespoons, honey - 2 tablespoons, thyme - 2 sprigs, garlic - 4 cloves, rosemary - 1 sprig, olive oil, sea salt

Cooking method: Cut the chicken into quarters, finely chop the onion, garlic, thyme and rosemary leaves. Add wine, honey and mustard, salt and stir. Leave the chicken in the marinade for several hours, then fry for a couple of minutes on both sides until a crust appears. Wrap the chicken in foil, put in the oven (180°C) for 20-25 minutes. At this time, let the marinade boil (simmer), turn off, set aside for a few minutes. Salt the tomatoes, add thyme and pour over with oil, bake in the oven until the skin darkens. Ready chicken garnish with cherry tomatoes and drizzle with marinade.

strawberry soup

Ingredients: Frozen strawberries - 250 gr, sugar - 2.5 tablespoons, mint - 1 sprig, lemon juice to taste, vanilla ice cream - 1 scoop, basil and mint to taste

Cooking method: Defrost strawberries (not completely) half an hour before cooking, put fruit and sugar in a blender, add lemon juice and turn on the blender. If the berries are still hard, add a little warm water. Decorate the resulting mixture with ice cream, basil and mint. fruit soup ready!

Watch “ProSTO Kitchen” on STS at 10.00 on Saturdays

Any housewife is ready to entrust his kitchen to him. And all because of the endless charm and burning eyes when Alexander Belkovich talks about cooking. The famous chef, who fell in love with the audience on the show “MasterChef.Children”, knows about his gift and uses it. Every Saturday in the new Pro100 Kitchen program, which starts on April 1 on STS, he will visit his viewers to audit their refrigerators. He will tell you how to store greens and vegetables longer, teach you recipes from products that, it would seem, can be thrown into the trash for a long time.

I teach not to throw money away, - says Alexander.

People constantly spend a lot of money on food, while eating pretty monotonously. If they cook a bird, then they usually just bake it in the oven, the chef argues. - And I will teach chicken recipes in Asian, Vietnamese, Indian styles. Moreover, all the ingredients can be bought at any supermarket. I'll show you how to cook big dish high-level for a very modest budget - no more than 100 rubles per serving, and sometimes even for 40-60 rubles.

The savings don't end there: excess products from the main heading are sent to a new dish.

For example, I soaked too many beans for soup. In order not to throw it away, I will make a sandwich out of beans, - the chef shares his secrets.

Supershow MasterChef: favorite recipes of the judges

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Life hacks for the kitchen from Alexander Belkovich

Down with packages!

How to store food so that it does not spoil? When I come from the market, I immediately take out all the vegetables, fruits and herbs from the bags. At the bottom of the vegetable box in the refrigerator I lay a rag. So all fruits and vegetables will not spoil for a long time.

Root crops - potatoes, onions, carrots, beets - cannot be stored in the refrigerator. But even in packages they will rush. Therefore, I have a special basket for them, which is well ventilated, keeping food.

French stew pate

Recently, a program was filmed in a family that has whole deposits of canned food. As a result, from stew I made french pate. I just skipped it in the blender, added nuts and dried fruits. Ready pate was served on toast.

And there was still a lot of canned tuna in stocks. I made sandwiches out of it. I ground the fish in a blender, added celery, sesame seeds. All this is served on crispy bread. The family was delighted - how I finished with their canned food.

Pasta in ice cubes

Slightly spoiled tomatoes can be sent to Italian pasta or bruschetta. Or prepare tomato paste for future use, and so as not to deteriorate, pack it in bags and put it in the freezer. You can pour the pasta into ice packs and then toss a few cubes into soups, stews, and other dishes.

But throw away rotten cucumbers right away - you can’t do anything with them. Just like with spoiled meat, fish. A rotten smell appeared - do not experiment on your health, throw away such products.

MasterChef Winner. Children: life after the show

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Express steak

It happens that you buy in the market very big piece meat. How to prepare it? Cut the meat into steaks against the fibers. Wrap each piece first in parchment paper and then in cling film. So you don’t have to defrost all the meat later for a couple of servings. And the cooking process will be faster. It’s not worth just wrapping meat and other products in a bag - they will freeze, become covered with frost. Parchment, on the other hand, adheres tightly, leaving no air - food is stored in it in a professional kitchen.

The secret of tender meat

I don't keep track of time in the kitchen. I can do something for hastily sometimes you have to cook for hours. For example, cheap but tough meat. To make it soft, I have to put a piece in parchment or foil and bake in the oven for two hours. So from cheap meat you can make a tender, tasty dish.

Old bread casserole

Dried bread is usually sent to the trash can. Therefore, in one of the episodes of the show, I decided to make a casserole out of old bread. Cooked fast caramel sauce from sugar and cream. He mixed bread, cream, milk and eggs, poured all this into a mold from old stale bread. The people from the film crew were suspicious at first, but then they ate the casserole on both cheeks.

There are a lot of culinary TV shows on Russian TV, but there is one especially interesting one. This is "Just a Kitchen" with Alexander Belkovich. The transfer will help to feed loved ones with real restaurant masterpieces and, moreover, quite inexpensively. The culinary show started not so long ago, but has already attracted the attention of many Russians. And for good reason. Alexander Belkovich dedicates viewers to the most carefully guarded secrets of real chefs.

"Just a kitchen" on STS

A program for gourmets and those who like to create real miracles in the kitchen comes out on the STS channel. Its host is a talented chef with extensive experience in the best restaurants capital Cities. Many viewers are waiting for recipes from Alexander Belkovich, because I know him from various culinary TV shows. This is a cheerful and energetic young man, sincerely passionate about his work.

Now Sasha will tell viewers how to cook a restaurant-level dish for only 100 rubles. For those who do not believe that this is possible, it's time to look latest release"Just kitchens." The project is focused on creating delicious and healthy delicacies from the most simple products. All recipes from Belkovich are just gifts for a diligent and smart hostess.

Where to watch all episodes

Anyone who slept through their favorite cooking show today should not lose heart. Not only the STS channel can please the audience with it. Recordings of absolutely all episodes are stored in the online TV video archive. It is enough to look at the site and select the desired material so that culinary inspiration visits again and loved ones can enjoy amazing delicacies.