Culinary recipes from professional chefs. Recipes for banquet dishes from chefs

Pies "Vkusnotishcha without hassle" The pies are soft, tasty and do not get stale for 2-3 days (if they live, of course :)) The dough is prepared in 5 minutes and the pies are immediately molded, no need to wait until it rises. Ingredients: 1 cup warm water; 50 gr. pressed yeast; 1 st. a spoonful of sugar; 1 teaspoon of salt; 3 art. spoons of sunflower oil; 4 cups flour; 1 glass of boiling water; any filling. Preparation: Dissolve the yeast in warm water, add sugar, salt, sunflower oil, mix the flour a little and pour in a glass of boiling water. Knead the dough. After the dough is kneaded, we immediately begin to sculpt pies. I prepared the filling in advance, I had a potato with a liver, and so, any one to your taste will do here. What I love about this recipe is that you don't have to wait at all - even though the dough is yeasty. While some were fried, I sculpted the next ones) The pies didn’t turn out very beautifully, but they have no equal in taste and speed. Bon appetit!

Comments 26

Classes 906

Potato meatballs - scatter in an instant. I bring to your attention a worthy recipe for a hearty dinner. Mushroom sauce with champignons can be served with potato patties. Ingredients Potato - 1 kg. Onion - 1 pc. Eggs - 4 pcs. Flour - 2-3 tbsp. Ground crackers - 2 tbsp. Vegetable oil - 1/2 cup. Hard cheese - 100 g. Salt, ground black pepper - to taste. Cooking method Step 1 Wash potatoes, peel and boil in salted water. Cool down. Step 2 Wash, peel and cut the onion into small cubes. Step 3 Grate the cheese on a medium grater. Step 4 Grate potatoes on a medium grater, add onion, 2 eggs and grated cheese. Salt and pepper everything and mix well. Step 6 Beat 2 eggs. Then form meatballs and roll in flour. Dip the meatballs in eggs, ground crackers and fry in vegetable oil.

Comments 2

Classes 200

"Gul" manti Ingredients flour 500 gr. water 130 gr. salt 1.5 tbsp lamb pulp 1kg. onion 3 pcs. carrots 3 pcs. tomato 3 pcs. pepper 1 tsp zira 1 tsp vegetable oil 2 tbsp. We cut the vegetables into small cubes, and cut the meat even smaller. Add salt, pepper, crushed zira and mix with your hands. We put the finished filling in the refrigerator for 20 minutes. Knead the dough from flour, water and salt. Divide into two parts, put in bags and remove for 15-20 minutes. Then roll out into a thin layer, cut into wide ribbons. We smear them with vegetable oil, put the minced meat on the ribbons. We fold each tape with minced meat in half. We pinch the side edges of the tape folded in half. We twist our tape into a snail and pinch its edge. We get flower-shaped manti. We dip the bottom of each manta in vegetable oil so that they do not stick to the stand. We cook on a mantyshnitsa or in a double boiler for 40-45 minutes. We put the rest of the manti in the freezer. Bon appetit)

Comments 8

Classes 224

BUNS FOR HAMBURGERS INGREDIENTS: Dough: Milk - 100 ml Sugar - 1 tsp. Yeast (8 gr dry) - 20 gr Wheat flour / Flour (4 tablespoons) - 50 gr Dough: Kefir (neutral yogurt can be used) - 250 gr Sunflower oil - 2 tbsp. l. Salt - 1 tsp Wheat flour - 450 gr Chicken egg - 1 pc. Sesame - 2 tbsp. l. METHOD OF PREPARATION: For dough, crumble the yeast in warm milk, add sugar, flour, mix well and leave for 10-15 minutes to activate the yeast. After that, add kefir or neutral yogurt to the dough. If you add kefir, then you can add 1/3 tsp to it. soda so that it does not give sourness and stir. Add sunflower oil, salt, stir everything. Gradually add the sifted flour and knead the dough. The dough is soft, sticky to the hands, as it should be. We need to knead it for about five minutes, so as not to be very sticky, you can pour a little vegetable oil on your hands. Lubricate the bowl with vegetable oil, spread the dough and leave for 45 minutes to rise. When the dough rises, punch it down. I baked 12 buns, for this I weighed the dough, I got 907 grams, and cut off a piece and weighed about 70-75 grams. Shape into a ball and place on a baking sheet lined with parchment paper. Flatten the buns a little with your hand, cover with a towel and leave to proof for another 30 minutes. Beat the egg with a fork and grease the buns that have come up. Sprinkle with sesame seeds if desired. Leave for another 5 minutes and send to the oven preheated to 200 degrees for 20 minutes. Bon appetit! #dessert #lunch #dinner #snack #buns

Comments 6

Classes 208

CAKE "EXPLOSION OF TASTE" Cooking time (active time) - 60 min INGREDIENTS: For cakes: Wheat flour - 450 gr Baking powder - 1 tbsp. l. Margarine (72% fat) - 250 gr Egg yolk - 4 pcs Sour cream - 250 ml Filling: Egg white - 4 pcs Sugar - 180 gr Starch - 1 tbsp. l. Cherry - 500 gr Poppy (Poppy mass) - 250 gr Cream: Sour cream - 250 ml Sugar - 180 gr Jelly (cherry) - 70 gr Butter - 300 gr COOKING METHOD: In the sifted flour, add baking powder, margarine and rub into crumbs. Add egg yolks, sour cream and knead soft dough. Divide into 6 pieces and refrigerate overnight. Beat egg whites with sugar until stiff. Roll out the cake, grease with half of the whipped proteins, cherry on top, cover with the second rolled cake. Bake at 190 gr. until light golden. Also bake the second cake with cherries. According to this principle, bake the third cake with poppy seed filling. For cream, mix sour cream with sugar and bring to a boil, add jelly and simmer over low heat for 5 minutes. Cool and beat with butter. Lubricate the cakes with cream and leave to soak for 6 hours. Bon appetit! #dessert #lunch #dinner #snack #cherries

April 14, 2017 No comments

A banquet is a gala dinner that is held in honor of some important event. The table of honor of the solemn event is filled with a variety of dishes, while guests can make a choice according to their taste.
Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. Chefs make sure to prepare several complex side dishes to choose from, and in addition, they serve at least four types of bread.

Making a banquet on your own and without contacting specialists is a difficult task. Of course, it is not easy to cook them at home, but if you learn how to cook banquet dishes, then you can pleasantly surprise your guests.
Recipes of chefs' banquet dishes combine the punctuality of preparation and the refinement of decoration. This article with banquet dishes with photos will help not only with cooking step by step, but also with the correct serving and decoration of banquet dishes. With due perseverance and skill, you will soon be able to cook banquet dishes yourself, no worse than any eminent chef.

If there are a lot of people at the festive banquet, then he advises you to opt for cold appetizers and salads, in addition, the option with canapes is well suited. Various types of canapes are laid out on several dishes and placed on the table. You can also prepare banquet dishes in the form of salads. Hot dishes at a banquet are often presented with a choice of, for example, meat, fish or poultry. However, whatever the main menu, it is best to finish the festive banquet with desserts. For a banquet, it is not recommended to use large cakes or pies; it is much preferable to opt for fruit salads, mousses, as well as jellies, etc.

slightly salted salmon 800 g
dill - 2 medium bunches
cream cheese (or ricotta) - 300 g
cream (fat. 22%) - 2 tbsp. l.
ground white pepper

Take a very sharp knife with a wide blade and cut the salmon fillet into small thin slices along its fibers so that the salmon does not fall apart.

Chop the dill, chop the stems especially finely. Whip the cheese with cream.

Put a large sheet of film on a Japanese roll mat or simply on a wide board. Place sliced salmon plates on it in such a way that each of them goes onto the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Pour in the whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and smooth with a heated, damp table knife, then sprinkle with white pepper.

Roll everything up. Wrap the film tightly from the side ends and refrigerate for a couple of hours. Then remove the film from the roll. Cut the roll into portioned pieces, for which it is recommended to take a fillet knife, and each time before cutting the roll, dip it in a bowl of hot water. Serve immediately with lemon slices.

Tip from the chef:

If you think that you can’t cut the fish well, then you can buy ready-made slices, but this will lose the taste of the roll a little. By the way, the roll can be prepared from other varieties of lightly salted fish, even from white. In this case, you will need to add finely chopped radish peel to the cheese, this is required to give the appetizer a red color.

For cooking you will need:

200 g chicken thigh fillet
100 g chanterelles
200 ml cream 10% fat
20 g butter
50 g cheese
mixture for julienne
bunch of greens

Cut the chicken fillet and mushrooms, lightly fry. Add fried onions from a small bag.
Mix the cream with the contents of the 2nd sachet (which contains the mixture for the sauce).
Pour the resulting mixture of chicken meat with chanterelles.
Simmer over low heat for a couple of minutes.
Spread the resulting mass into small cocottes. Sprinkle with grated cheese.
Put for 6-7 minutes in a preheated oven (temperature -180 degrees).

A great idea for a festive appetizer is to make a banquet variation on the theme of everyone's favorite Caesar salad.

For cooking you will need:
toasted white bread without crust - 6 slices
butter - 100 g
large chicken eggs - 10 pcs.

For submission:
romaine lettuce leaves
grated hard cheese (such as Parmesan)

For refueling:
anchovy - 2 fillets
garlic - 1 clove
mayonnaise - 5 tbsp. l.
Dijon mustard - 1 tsp

Grind white toast bread in a blender into large crumbs. Melt the butter in a deep frying pan, salt a little and mix with the crumbs, the butter should cover them evenly. Fry until crispy and chill.

Boil water in a saucepan, salt generously. Then dip the eggs into boiling water immediately from the refrigerator. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, carefully peel, cut lengthwise into two parts.

While the eggs are cooking, make the dressing. Grind the anchovy fillet with a clove of garlic in a mortar, mix with mayonnaise and Dijon mustard.

Mash the egg yolks and mix them into the dressing, salt and pepper if needed. Divide the yolk mixture over the egg white halves. Arrange eggs on a plate lined with large romaine lettuce, top with crispy crumbles and grated cheese, and serve immediately.

For cooking you will need:
cakes - 3 pcs.
50g beef
50g red bell pepper
50g yellow bell pepper
3g cilantro
1-2 drops of Tabasco
5g sugar
20 ml vegetable oil
50g red onion
½ lime
40 ml guacamole
40g sour cream
40 ml tomato salsa
paprika
salt
Clean and cut into strips beef tenderloin.
Cut the red onion and red bell pepper into strips.
In a preheated skillet, fry the cooked beef, vegetables, paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce.
Form the cakes in the shape of a "boat" and fry in the salamander. Put the prepared mixture into tortillas, garnish with cilantro, a small lime wedge and also serve additional sour cream, guacamole and tomato salsa.

For cooking you will need:

Duck breasts - 4 pcs.
foie gras pate - 200 g
pears (preferably Duchesse variety) - 4 pcs.
butter - 2 tbsp.
thyme - 4 sprigs
rosemary - 4 sprigs
balsamic vinegar
olive oil
powdered sugar - 1 tbsp.
salt, pepper to taste

Remove skin and excess fat from duck breasts (they are not required in this dish). Cut the duck breasts in half lengthwise so that they “open” like a book. Cover the breasts with a double layer of cling film and beat to a thickness of about 0.5 cm. Season with salt, black pepper, finely chopped rosemary and thyme leaves.

Place foie gras inside each breast and roll very tightly. Wrap in foil, then in foil and refrigerate for 2 hours until completely set.

Peel the pears from the peel and the middle, cut into small cubes, put on paper napkins and dry.

Melt the butter in a frying pan, put the pears, drizzle with a teaspoon of balsamic vinegar, sprinkle with powdered sugar and fry over moderate heat for one minute. Remove from heat, remove pears with a slotted spoon and cool.

From the liquid that remained in the pan, make a dressing: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper to taste.

Cut the roll with a very sharp wide knife into slices about 3 mm thick. Drizzle a little olive oil on plates and arrange the carpaccio on them, drizzle the dressing on top. Serve with cooked pear garnish.

Tip from the chef:
For this banquet dish, it is better to use unfrozen duck fillet, because before cutting the carpaccio, and it must be cut very thinly, it is necessary to cool the duck breasts in the freezer. And freezing a fillet twice is not very good.

For cooking you will need:
carrots - 3 pcs.
long cucumbers - 2 pcs.
celery - 3 stalks
brynza cheese sauce

Cut the carrots lengthwise into 2 parts, and cut each half lengthwise into three parts (if the carrots are large - into 4 parts). It is better to cut the core of the carrot if it is too hard. Place carrots in very cold water.

Peel three celery stalks of coarse fibers and cut into small cubes equal in length to the carrot. Cut the cucumber in the same way and remove the seeds.

Fill cups with cheese sauce. Dry the carrots and arrange the vegetables in our cups with sauce.

For cooking you will need:

Baguette - 8 pieces
pork fillet - 350 g
brie cheese - 200 g
green sweet peppers - 2 pcs.
olive oil
ground black pepper
salt

Peel the green peppers, remove the core with seeds and coarsely chop into slices (should make about 10 pieces). Heat the olive oil in a frying pan and fry the peppers for 5 minutes. Salt.

Rub the pork fillet with a little salt and pepper, fry with olive oil until browned on both sides. Transfer to a baking sheet and put in the oven, heating it to 200 degrees, for 8 minutes. Leave the fillet for 5 minutes, then cut into ten servings.

Put the fillet on a piece of baguette, cover with a slice of pepper, put a slice of cheese of medium thickness on top. Transfer the canapés to a wide baking sheet and put in the oven for one minute, the cheese should become soft. Serve immediately hot.

For cooking you will need:

Beets - 1 pc.
medium potatoes - 2 pcs.
carrots - 2 pcs.
herring (fillet) - 300 g
Borodino bread - 5 pieces
chives - bunch

Open and cool the vegetables, then peel them.

Cut beets, carrots and potatoes into small plates. Cut the herring fillet into medium pieces.

Take 5 pieces of Borodino bread and cut each into four parts. Chop the chives quite finely.

For each quarter of black bread, put beets, then a slice of potatoes, then carrots and herring. Fasten everything with a skewer. Garnish with chives before serving.

For cooking you will need:

Salt
hot red pepper - 1 pc.
lemon juice - 1 tbsp. l.
a bunch of parsley
3 garlic cloves
80 ml olive oil
champignons - 400 g

Wash the mushrooms, dry and cut into small pieces. Peel the garlic and crush. Wash the pepper, remove the partition and seeds, cut into thin circles. Wash the bunch of parsley, dry and chop.
Heat olive oil in a frying pan. Saute garlic and pepper for 1 minute. Add mushrooms and cook, stirring, 5 minutes. Remove from fire.
Add lemon juice, some parsley and salt. Stir.
Transfer to a salad bowl and serve immediately.

For cooking you will need:

300 g hard cheese, fat. more than 50% - 300 g
vegetable oil
800 g veal pulp for roasting
salt
ground black pepper
4 large potatoes.
4 onions

Preheat the oven to 180-200°C. Grease a large baking dish with vegetable oil.

Wash the potatoes thoroughly with a brush or sponge. Dry, grease the potatoes with vegetable oil, wrap tightly in foil (two layers are possible).

Cut the meat into wide pieces about 1.5 cm thick. Put the pieces of meat on a board, cover with cling film and beat with a hammer to equalize the thickness. Arrange the meat pieces in a single layer, leaving a little space between them. Season the meat well with ground black pepper, but do not salt it, because otherwise the meat will release excess juice.

Peel the onion and cut into very thin half rings. Spread the onion evenly over the meat and season with salt. Grate the cheese on a fine or medium grater, sprinkle over the onion.

Place the baking dish in a preheated oven, preferably closer to the bottom of the oven. Lay the potatoes wrapped in foil around the edges of the dish. Bake for about half an hour.

Before serving, place a portioned piece of baked meat on a dish. Serve potatoes with meat, open the foil and make a deep cut in the potato with a knife, salt and gently sprinkle with green onions or other dill - to your taste.

For cooking you will need:

230 g frozen berries
700 g natural yoghurt
3 tbsp gelatin powder
3 art. l. Sahara

Boil the berries, while not defrosting them, in half a glass of water for 5 minutes.
Dilute 2 tablespoons of gelatin in 70 ml of warm water. Put on a small fire and warm, stirring, while not bringing to a boil. Let cool. Mix melted gelatin with natural yogurt, add sugar, mix.
Divide into six glasses and refrigerate for half an hour. Soak the remaining gelatin powder in 50 ml of water. After it swells, mix it with the prepared berries. Place on top of all glasses and return to the fridge until set.

For cooking you will need:

2 tbsp. l powdered sugar
20 g butter
1 ripe pineapple
50 g light rum, brandy or cognac
ice cream or ice cream

Clean the pineapple and cut into slices. Cut out the hard core.
Sprinkle the circles with powdered sugar and fry on both sides with the addition of butter. Spray with alcohol.
Place a scoop of ice cream or ice cream on top of the pineapple. Serve immediately.

Not the most famous, but the richest chef included in the Forbes list - his fortune is estimated at one and a half billion dollars! Wong owns only three restaurants: two in the US and one in Japan. But the queue of those wishing to get into them is formed in a few months. This is not surprising, because Alan is Barack Obama's favorite chef, and his gastronomic fiesta, luau, was staged at the White House. Young Wong studied cooking in college, immediately realizing that cooking was his calling. From Honolulu, where Alan is from, he went to New York, where he mastered the art under the guidance of Andre Saltner. Then the future billionaire returned to his homeland, intending to become a teacher at his alma mater, but he was immediately invited to work in a large restaurant. The fame of culinary talents quickly spread among the locals, people did not go to the restaurant, but to the chef, and Alan decided to open his own establishment. And did not lose!

Wong has a lot of secrets, many of them kept cleaner than the password from a bank safe. But some things are still known to the public. For example, the “five ingredients” rule, which Alan piously adheres to: there should not be more than five main ingredients in a dish. The chef's style is a combination of French cuisine and ethnic Hawaiian nuances. For example, he adds wasabi to a classic French berry and wine sauce. And, it would seem, the routine guacamole sauce - well, what can one invent here? You can, argues Alan Wong. We share the recipe!

Guacamole

You will need:

Avocado - 2 pcs.
Tomatoes - 100 g
White onion - 100 g
Green onions (without the white part) - 50 g
Lime juice - 2 tbsp. spoons
Chopped ginger - 2 tbsp. spoons
Chopped cilantro - 2 tbsp. spoons
Vegetable oil - 1 tbsp. spoon
Chopped chili pepper - 1 tbsp. spoon
Sake - 3 tbsp. spoons
Garlic - 1 clove
Salt - 1 teaspoon

Cooking:

Finely chop the avocado (in no case do not use a blender, you just need to chop, not puree), finely chop the white onion, green onion, tomatoes, chili pepper, ginger and garlic, grate on a fine grater. Mix all ingredients. As a result, guacamole is more reminiscent of Hawaiian salsa. And thanks to sake, lime and chili pepper, the appetizer is stored for about two days! Alan Wong serves his guacamole with grilled king prawns. Yummy!

Gordon Ramsay

Who doesn't know Gordon Ramsay, the world-famous three-star Michelin chef! "Hell's Kitchen", "America's Best Chef", other shows, a whole chain of restaurants around the world and $ 118 million in annual income - it's all about him. In addition, Ramsay is also a happy husband and father of many children - he is raising two daughters and a son. Ramsay is famous for his sharp tongue, his caustic comments have long been dismantled into quotes. “My job as a chef is to learn as much as possible. You know, it's hard for me to eat burnt and undersalted food. Therefore, with an open heart, I am ready to eat anything - from jelly-like eels to beans on toast. I'll eat anything, as long as it's ok with salt." says Gordon.

What do you think the Ramsay family eats for dinner? Truffles, gourmet desserts, lobster? And here it is not. We tell you what the most popular chef in the world loves.

Spaghetti with tuna

You will need:

Spaghetti - 200 g
Canned tuna - 1 can
Shallots - 100 g
Garlic - 2 cloves
Chili pepper - 0.5 pcs.
Capers, parsley, lemon - to taste

Cooking:

Boil spaghetti until al dente. Chop shallots, garlic and chili peppers, lightly fry in olive oil. Put the spaghetti on a plate, place the fried vegetables, tuna pieces on top, garnish with fresh capers, parsley and a lemon wedge.

Jamie Oliver

Celebrity British chef and restaurateur Jamie Oliver makes over $250 million a year. Charismatic and witty, he became practically the face of great cooking and, we can see, popularized the profession of a cook. Among other things (and everything else is a lot of TV shows, self-written books, charity), he is an exemplary family man: together with his wife Juliet (with whom they have been together for over 20 years), he is raising five children! We wonder when he has time to do everything?

We offer you a very unusual recipe from Jamie Oliver. Yes, it will take a lot of time, but the result is worth it! Prepare this "Christmas tree" for the holiday - the delight of grateful guests is guaranteed to you.

Croquembush

You will need:

Cream Patissier:

Milk - 1.5 l
Vanillin - 0.5 teaspoons
Egg yolks - 12 pcs.
Sugar - 250 g
Cornmeal - 100 g
Butter - 125 g
Shu cakes:
Butter -200 g
Sugar - 2 teaspoons
Eggs - 8 pcs.
For caramel:
Sugar - 600 g
Glucose - 400 ml

Cooking:

We make the cream: pour the milk into a saucepan, add vanillin, as soon as the milk starts to boil, remove from heat. Beat the yolks with sugar and cornmeal until white. Gradually pour in the hot milk, stirring vigorously so that the yolks do not curdle. Return mixture to heat; cook, stirring, until thickened. Then stir in the butter and let cool.

Preheat oven to 200°C. Grease two baking sheets with oil. Combine butter, sugar, 650 ml water and a pinch of salt in a large saucepan. Bring to a boil, remove from heat and add flour. Add the eggs one at a time, kneading vigorously until the dough is thick and smooth. Transfer the dough to a piping bag and form walnut-sized balls on the baking sheet. Slightly flatten the "tails" with fingers dipped in water. Bake 15-20 minutes until golden brown. Profiteroles should rise and become hollow inside. They should not be too pale, otherwise the cooled dough will settle. Cool the profiteroles completely on a wire rack.

Transfer the cream to a pastry bag, make small cuts at the base of the cakes and fill them with cream. Lay again on the grid. Take a conical croquembush mold (if you don't have one, roll a regular piece of Whatman paper into a cone), grease it with butter and place it on a sheet of parchment. Next, prepare the caramel for decoration. To do this, we need to pour sugar into a container and pour it with water. Put it all on fire and bring to a boil and boil the syrup so that it curls up into a ball when it enters cold water.
Remove from heat and immediately place the saucepan on a marble or metal surface to stop the simmer. Dip the profiteroles in the caramel and arrange in the mold until you assemble them into a pyramid. Leave to freeze.
Carefully remove the mold and transfer the croquembush to a serving dish.

Wolfgang Puck

Hollywood's favorite is about him. It is 67-year-old Wolfgang Puck who prepares buffets and festive feasts for the Oscar after-party. We suspect that celebrities want to get to the ceremony not so much because of the coveted statuette, but in order to taste the chef's specialties! Potted chicken pie, mini cheddar cheese burgers, smoked salmon canapés, golden-glazed chocolate Oscars... Adele and John Travolta are said to be crazy about Puck's cheese pasta. We offer you to join haute cuisine and cook crostini with goat cheese - it's delicious!

Crostini with black and green olive tapenade and goat cheese

You will need:

Pitted olives - 1 cup
Pitted green olives - 1 cup
Roasted tomatoes - ¼ cup
Garlic - 1 clove
Anchovy fillet - 1pc (did not add)
Capers - 1 tbsp. (didn't add)
Basil - ½ tbsp chopped leaves
Parsley - ½ tbsp chopped leaves
Thyme - ½ tbsp. chopped leaves
Oregano - ½ tbsp chopped leaves
Olive oil - ¼ cup

Crostini

1 French baguette, cut into slices
goat cheese

Place all tapenade ingredients except olive oil in a food processor.

Grind using the pulse button until all ingredients are chopped into large pieces.

A couple of years ago, our mothers and grandmothers passed each other thick notebooks with a bunch of recipes rewritten by hand, so that the family recipe for “herring under a fur coat” or “mimosa” would not be accidentally lost somewhere. However, you won’t surprise anyone with a “herring under a fur coat”, and the female sex has to invent thousands of new recipes ... After all, you want it to be both tasty and stylish, and not like everyone else. And on the eve of the New Year, this is especially true!

By the way, we also have an article about

Fortunately, now everything has become much simpler, and you can draw inspiration for your culinary masterpieces directly from the Internet. We have selected for you the best culinary sites that can serve as a lifesaver at the right time and make you, if not a true professional, then certainly a confident amateur.

Eating at home

The love of many women for cooking (including mine) begins with this resource. Actress, TV presenter and mother of two children - Yulia Vysotskaya - created a whole project in 2003, which has now grown to incredible proportions.
The site "Eat at home" presents not only Yulia's recipes, but also masterpieces of other users. Everyone has the opportunity to publish their own recipes and photos of dishes, evaluate others, compare by ingredients and rating, and also create their own cookbook. In addition, on the site you can watch all episodes of the TV show "Eat at Home" and take part in culinary competitions from partners. In general, “Eat at Home” is a whole social network where live communication is in full swing, where experienced chefs share their secrets, and ordinary amateurs turn into professionals.

Deli

A culinary portal, which is perhaps the most popular food portal not only in Russia, but also in neighboring countries. “Gastronom” has such a name for a reason: on the site you can find not only culinary recipes with step-by-step preparation, but also a large amount of material on how to choose and work with products correctly, how to make your dish look no worse than that of an eminent chef, and where to go for fresh gastronomic impressions.

Another culinary magazine, from which it is hard to break away from those who like to cook something "such"! The magazine itself has collected more than 35 thousand original recipes, video cooking instructions and tips on ingredients. Each recipe is equipped with a special counter that helps you calculate the correct amount of ingredients depending on the number of servings. Every week, popular food bloggers and chefs share their stories, exclusive recipes and cooking secrets.

What the food delivery market is not trying to surprise us with today: someone specializes in fast food, someone specializes in home cooking, and someone specializes in. Perhaps, in our country this direction is just beginning to gain momentum, but abroad, almost every 3rd housewife already uses this service to cook the dish of her dreams. The Chefmarket service offers a whole program to make life easier for modern housewives. The site has specially designed categories that offer a set menu, step-by-step recipes for cooking dishes and a service for the delivery of all ingredients directly to your kitchen!
All you need is just to go to the site, choose the appropriate complex and, voila, all the necessary ingredients are already on your table.

Jamie Oliver Recipes

Cooking guru Jamie Oliver is known worldwide for his many shows and books. Jamie's recipes are loved even by beginners. Oliver uses simple ingredients in his recipes that can be found in any store today. Moreover, in his video tutorials presented on the site, Jamie reveals all the secrets and shares the intricacies of cooking a particular dish. If you are looking for healthy and tasty food, then Jamie's cuisine is for you.

Blog with taste Andy Chef

Who said women cook better than men? Andrey Rudkov's culinary blog can argue with you. Andrey started his blog in 2013, when he realized that nothing inspires him like cooking, so Andrey himself decided to inspire people.

"Tasteful Blog" is filled with many. Moreover, this "raisin" is not only in the ingredients used, but also in the technique. All photos for each recipe Andrey makes personally. And in the aggregate, the recipe turns out to be so appetizing that you want to immediately go to the kitchen and repeat the experiment.

In addition to recipes, the site has a large amount of useful material on gastronomic journeys, the basics of cooking and reviews of technological innovations. And as a bonus, everyone can watch master classes with Andrey's participation and replenish their luggage with food photography lessons.

Chadeika

Another author's blog that will not leave indifferent any woman! Irina Chadeeva is a real specialist in pies and the author of such well-known books as "Pies and something else ...", "Baking according to GOST. The taste of our childhood”, “All about pies”, etc. When you first get to the personal page of Irina LJ, time flies by unnoticed, and now 3 hours have disappeared somewhere. “Blueberry pie”, “lemon ganache pie”, “chocolate meringue”, “cherry cakes”… and this is just a small part of those names that cause an increased influx of endorphins in the body. Each recipe is backed by beautiful and stylish photographs by the author. And if something doesn’t work out for you, then in the comments you can ask all your questions. Rest assured, they will definitely not go unanswered!

Optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller with their recipes on WomanJournal.ru.

Chef's Recipes: High Art Made Simple

Who said celebrity chefs, Michelin-starred chefs and culinary geniuses have complicated recipes?

Of course, they can spend a whole day preparing a dish with ingredients that are unthinkable for us. But sometimes they don't! And they come up with the simplest recipes, according to which everyone can build a delicious dinner in a short time.

“Naked” James Oliver and optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller, vegetarian propagandist Delia Smith and sushi genius Nobuki Matsushima with their signature recipes on WomanJournal.ru.

Cottage cheese vanilla pudding from James Oliver

What do you need:

110 g softened butter

220 g powdered sugar

2 vanilla pods

270 ml milk

How to make James Oliver's Cottage Cheese Vanilla Pudding:

Cut the vanilla pods lengthwise, remove the seeds, put the vanilla in a bowl.
Grate lemon zest, add butter and icing sugar, beat everything together. Add egg yolks to the mixture, beat again.
Pour milk at room temperature there, squeeze lemon juice, pour flour. Mix.
Put the dough in a greased baking dish, bake in a water bath for 45 minutes at 280 degrees. Serve with strawberries and cream or sour cream.
Cottage cheese pudding from James Oliver is ready.

Bon appetit!

Beef Burgundy by Julia Child

250 g bacon

1 kg beef tenderloin

1 carrot

1 bulb

2 tbsp. spoons of flour

750 ml dry red wine

1 st. a spoonful of olive oil

1 st. a spoonful of tomato paste

500 ml stock

Salt, black pepper to taste

How to cook beef burgundy from Julia Child:

Cut beef into cubes, pat dry with paper towels. Finely chop the bacon and fry, put in a baking dish.
In the same pan, fry the beef, then finely chopped onions and carrots.
Put all the prepared ingredients in the form. Salt, pepper, add flour, mix. Put in the oven, preheated to 200 degrees, for 4 minutes, mix again. Pour in wine and broth, put tomato paste. Mix again and put in the oven. Simmer for 2.5 hours at 160 degrees.
Julia Child's Beef Burgundy is ready.

Bon appetit!

Ratatouille by Thomas Keller

3 red, orange and yellow pepper halves

5 st. spoons of olive oil

3 garlic cloves

1 bulb

4 cherry tomatoes

1 sprig thyme

1 sprig of parsley

1 eggplant

Salt, black pepper to taste

How to make ratatouille from Thomas Keller:

Roast the peppers in the oven, laying crust side up on a baking sheet. Cool, remove the skin. Slice.
Finely chop the onion and garlic, sauté in olive oil. Add chopped tomatoes and spices.
Zucchini, eggplant, cherry tomatoes cut into thin slices, put in a spiral in a baking dish. Add garlic mixture on top.
Close the form with foil, bake for 2 hours at 180 degrees. Then remove the foil and bake for another 30 minutes.
Ratatouille by Thomas Keller is ready.

Bon appetit!

Yellow soup from William Pokhlebkin

1.25 l meat broth

7 egg yolks

50 g butter

1–1.5 st. tablespoons of wheat flour

1 teaspoon ground ginger

1 teaspoon 6% apple cider vinegar

pinch of saffron

How to cook yellow soup from William Pokhlebkin:

Beat egg yolks, add vinegar and dilute in warm meat broth.
Melt the butter over low heat in a saucepan, slightly darken the flour in it until light yellow. Cool down.
Pour the entire broth with the yolks diluted in it into a saucepan with toasted flour and, stirring constantly, bring the entire contents to a boil. Before boiling, in the middle of cooking, add ginger, saffron, salt and 25 g of oil.
Yellow soup from William Pokhlebkin is ready.

Bon appetit!

Chicken and Rice Casserole by Paula Dean

400 g green beans

500 g chicken fillet

1 bulb

225 g hazelnuts

300 g celery paste

1 cup mayonnaise

170 g boiled rice

1 cup grated cheddar cheese

A pinch of salt

How to make Paula Dean's Chicken and Rice Casserole:

Chop onions and nuts. Boil rice. Chicken fillet cut into pieces.
Mix all ingredients and place in a greased baking dish. Bake for 25 minutes at 170 degrees until done.
Paula Dean's Chicken and Rice Casserole is ready.

Bon appetit!