Winter menus. Idea of ​​the day: interesting new dishes in Moscow restaurants

© Shutterstock

Traditionally, on Fridays, we prepare a ready-made menu for the week for you and calculate the required amount of food for a family of two, so that you don’t buy too much, but also don’t end up with an empty refrigerator at the end of the week. All you have to do is print out our list and, if necessary, make adjustments for other family members, taking into account their appetite.

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Today we have compiled a menu for you for the week from December 23 to 29. Don't forget that December is ongoing, which will last until January 6th. Have a great and delicious week!

This week you will need to buy:

Meat and dairy products, fish, eggs:

• Beef 500 g
• Pork 200 g
• Bacon 250 g
• Chicken fillet 500 g
• Cheese 100 g
• Cream cheese or feta 70 g
• Pecorino cheese 100 g
• Parmesan 150 g
• Butter 80 g
• Sour cream 100 g
• Cream 30 g
• Eggs 3 pcs.
• Fish fillet 800 g

Vegetables, fruits and herbs:

• Potatoes 8 pcs.
• Carrots 3 pcs.
• Onion 3 pcs.
• Blue onion 1 pc.
• Parsley root 1 pc.
• Beijing cabbage 1.5 cups
• Broccoli 500 g
• Bell pepper 2 pcs.
• Tomatoes 1 pc.
• Cherry tomatoes 15 pcs.
• Pickled cucumbers 4 pcs.
• Dried mushrooms 100 g
• Garlic 1 head
• Green beans 5 pods
• Greens 2 bunches
• Mandarin 1 pc.

Grocery:

• Wheat flour 200 g
• Rye flour 450 g
• Spaghetti 500 g
• Corn 2 tbsp. spoons
• White bread 200 g
• 1 can canned white beans
• Soy sauce 15 ml
• Dry white wine 100 ml
• Lemon juice 2 tbsp. l

As you remember, we expect that you already have oil, salt, pepper and basic spices.

Remember: our recommendations are very flexible. Replace any product or recipe as you wish, rearrange them - in any case it will turn out delicious. You can follow our recommendations exactly or just build on them - in any case, you will get seven evenings of wonderful dinners.

From the products presented above, next week you will be able to prepare:

Monday

Quick salads © shutterstock

Salad with tomatoes and beans

Ingredients:

• cherry tomatoes 15 pcs.
• 1 can canned white beans
• parsley
• olive 3-4 tablespoons
• garlic - 3 cloves
• sprig of rosemary
• lemon juice - 2 tablespoons
• freshly ground pepper

Preparation:

Heat olive oil, add coarsely chopped garlic and rosemary. Warm up for 1-2 minutes and set the oil aside for 30 minutes so that it is saturated with the aroma of garlic and rosemary.

Then remove the garlic and rosemary from the oil. Discard the rosemary, grind the garlic in a mortar and return to the oil. Add salt, pepper, lemon juice and a pinch of sugar, mix everything well.

Wash, dry the tomatoes and cut them in half. Finely chop the parsley. Mix beans, tomatoes, herbs and dressing in a bowl, mix everything well and let sit for 10-15 minutes.

Tuesday

Rassolnik recipe © Shutterstock

Rassolnik with mushrooms

Ingredients:

• 4 potatoes,
• 1 onion,
• 1 carrot,
• 1 parsley root,
• 4 pickled cucumbers,
• 100 g dried mushrooms,
• 1 bunch of greens,
• 2 tbsp. spoons of vegetable oil,
• 2 liters of water,
• salt to taste.

Preparation:

Pour boiling water over dried mushrooms for about 3 hours to soak them. Then rinse the mushrooms well and strain the infusion. Add water to the infusion to a volume of 2 liters and cook the mushrooms in it for about 1 hour.

Finely chop the onion. Grate the carrots and parsley root on a coarse grater. Saute the onion in vegetable oil, then add parsley root, carrots and carcasses, stirring for 10 minutes.

Cut the potatoes into small cubes. Use a slotted spoon to remove the mushrooms from the broth and add the potatoes.

Chop the mushrooms, add to the pan with the vegetables and simmer for 10 minutes. Transfer the stewed vegetables to the soup and cook for 5-7 minutes.

Peel the pickles and cut into strips. Chop the greens. Add cucumbers, herbs, salt and, if necessary, cucumber pickle to the pickle. Cook the pickle for another 3-5 minutes.

Serve pickle with sour cream.

Wednesday

© shutterstock

Chinese cabbage salad with chicken and cheese balls

Ingredients:

• Chicken fillet - 180-200 g
• Sesame - 2-3 tsp.
• Beijing cabbage - 1.5 cups
• Bell pepper - 0.5 pcs.
• Blue onion - 0.5 heads
• Corn - 2 tbsp. l.

For the cheese balls:

• Cream cheese or feta cheese - 70 g
• Garlic - 1 tooth.
• Dried basil - 0.5 tsp.
• Dill - to taste

For crackers:

• Bread - 2 slices
• Olive oil - 30 ml
• Provençal herbs - 0.5 tsp.
• Garlic - 1 tooth.

For refueling:

• Sour cream - 4 tbsp. l.
• Soy sauce - 10-15 ml
• Garlic - 2 teeth.
• Tangerine fresh - 0.5 tangerine
• Salt, pepper, spices to taste

Preparation:

Cut the bread into cubes about 1.5 cm. Mix olive oil with garlic, Provençal herbs and salt. Place the cubes in a baking container, pour in the prepared mixture, mix thoroughly and place in the oven for 15-20 minutes at a temperature of 160-170 degrees. Stir them from time to time.

Cut the chicken fillet into strips, add salt, pepper, and sprinkle with sesame seeds. Fry over high heat for 5-7 minutes, stirring frequently, not allowing the meat to burn.

Finely chop the cabbage and bell pepper into thin strips.

Make cheese balls. To do this, take cream cheese or feta, add finely chopped dill, garlic through a press, basil and mash well with a fork. Then, from this mass, form balls in your palms with your hands.

For dressing, mix sour cream, soy sauce, garlic, tangerine juice and spices.

Mix cabbage, corn, finely chopped onion, bell pepper, chicken. Place on a plate, top with cheese balls, croutons, and pour dressing over the Chinese cabbage salad.

Thursday

© Shutterstock

Finnish fish pie kalakukko

Ingredients:

• 3.5 cups rye flour
• 1.5 cups wheat flour
• 60 g butter
• lard for lubrication
• 800 g fish fillet (perch or salmon)
• 200 g fatty pork
• 2 tbsp. l. heavy cream
• salt, black pepper

Preparation:

Pour water into the flour, add softened butter and salt, knead the dough. On a floured surface, roll out the dough and fold it in half. Now put the dough in the refrigerator, it should rest for 30 minutes.

While the dough is waiting, cut the pork into cubes, pass through a meat grinder, now do the same with the fish. Mix the minced meat and add cream, salt and pepper.

Let's assemble our pie. Roll out the dough into a not too thin rectangular layer (the middle should be thicker than the edges). Place the minced meat on one half, cover it with the other half and pinch the edges.

Place in an oven preheated to 250°C until the dough is browned, 10-15 minutes. Reduce the heat in the oven to 100-110°C and bake for 4-5 hours. Grease the pie with lard from time to time. Cut the finished kalakukko into pieces, drizzle with melted butter and serve.

Friday

How to cook broccoli © shutterstock

Broccoli: chicken and cheese soup recipe

Ingredients:

• 300 g chicken fillet,
• 500 g broccoli,
• 1 carrot,
• 1 onion,
• 100 g cheese,
• 1 tbsp. spoon of butter,
• coriander,
• ground black pepper,
• salt to taste,
• 2 liters of water.

Preparation:

Wash the chicken fillet, add cold water, salt, bring to a boil and skim off the foam. Cut half an onion and add to the chicken broth. Add salt, spices and cook the meat over low heat for 25-30 minutes.

Chop the remaining onion and grate the carrots. Sauté the onion in butter, add the carrots and fry a little.

Remove the meat from the broth, add the broccoli, bring to a boil and cook the broccoli for 10 minutes. Strain the broth.

Beat the meat, broccoli and roast in a blender with a small amount of broth. Return the resulting puree to the broth, bring to a boil and, stirring, simmer over low heat for 5 minutes. Grate the cheese and add a little to the soup until completely dissolved.

When serving broccoli soup, you can add a little butter or sour cream and croutons.

Saturday

© shutterstock

Meat with vegetables in the oven

Ingredients:

• 500 gr. beef pulp
• 1 bell pepper
• 1 tomato
• 1 carrot
• 4 potatoes
• 5 green beans
• 1 onion
• pepper, salt

Preparation:

Rinse the meat, dry it with a paper towel and cut into small pieces. Wash and peel the vegetables. Cut tomatoes, onions, bell peppers, carrots and potatoes into slices.

In a separate bowl, combine all the vegetables, add fresh beans, pepper and salt. Mix everything thoroughly and add to the meat.

Place the resulting mixture in a baking sleeve, pinch the edges, pierce the sleeve with a skewer in several places and place on a baking sheet. Bake for 40 minutes at 200 degrees.

Sunday

Sometimes a raw egg is poured onto the finished Carbonara pasta! © shutterstock.com

Spaghetti Carbonara

Ingredients:

• olive oil,
• 250 g bacon (fat bacon),
• 0.5 cups dry white wine,
• 3 very fresh eggs,
• 150 g finely grated Parmesan,
• 100 g finely grated Pecorino cheese,
• 3 cloves of garlic,
• 500 g spaghetti,
• salt and freshly ground black pepper.

Preparation:

Bring 4 liters of water to a boil in a large saucepan.

In a large skillet over medium heat, heat the olive oil until it begins to simmer but not smoke. Cut the bacon in half lengthwise and then crosswise into small pieces. Fry it, stirring, until it becomes crispy. Add wine and cook until the alcohol smell has evaporated and the wine has reduced slightly, 6 to 8 minutes. Now remove from heat and cover with a lid to retain heat.

In a small bowl, beat the eggs, cheese and garlic with a fork.

When the water boils, add spaghetti and 1 tbsp to the pan. l. regular salt. Stir gently to prevent the pasta from sticking. Cook until al dante.

Place the pasta in a colander and drain, reserving half a cup. Let the spaghetti dry slightly for 5-10 seconds. (they should remain slightly moist) then transfer to a warmed serving bowl. If the pasta is too dry, add some cooking water and stir.

Now comes the most important part! Immediately pour the egg mixture over the hot spaghetti and sprinkle with 1 tsp. sea ​​salt flakes or half a teaspoon of regular salt, mix well. Pour the mixture of bacon and boiled wine into the pasta, season generously with black pepper and mix thoroughly. Serve immediately.

Bon appetit!

Now watch the video recipe grilled fish from simxa.com.ua

Camera/Editing: Evgenia Drach
Style/food: Olga Drach
simxa. com. ua/

Lavender fields of Provence© wikitravel.org

Lavender fields of Provence© wikipedia.org

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Viaduct Bridge, Scotland© wikipedia.org

Maya Bay Beach on Phi Phi Lei Island© Shutterstock

Maya Bay Beach on Phi Phi Lei Island© Shutterstock

Far Eastern sockeye salmon with baked beets, jellied veal tails and lemon chicken with persimmon - at the beginning of December, Moscow restaurants presented their first winter menus.

Ribambelle

The restaurant's special Christmas menu includes chef Mikhail Kuklenko's signature dishes. This is a black bread tart with vinaigrette - a bold take on a classic salad (served on a bed of black bread), and turkey fillet with apple, orange and cinnamon - a whole work of art, decorated with spicy fruits, as well as other dishes incredible in execution and taste. .

And, of course, the Christmas menu would not be complete without the main holiday dish - duck with apples, oranges and chestnuts. An impressive portion of poultry, garnished with rosemary, like fragrant pine needles, will be an excellent dinner option for a group.

Garage

Especially for the onset of the first cold weather, the chef of the Garage cafe, Denis Kalmysh, has prepared a special menu - with an emphasis on Central Asian cuisine. Try veal with pumpkin puree and goji berries or udon noodles with grilled salmon, green beans and tofu. Also new on the menu are Kamchatka crab cutlets with cod, Chinese cabbage and kimchi sauce, smoked salmon with seaweed, poached celery and parsley, lemon chicken with couscous, artichokes and persimmons.

There's also a vegetarian portobello panini with eggplant and cilantro mousse, and a cucumber and avocado salad with baked apples and yogurt. At the end of the meal, enjoy desserts created by Denis Kalmysh himself: take a chocolate cake with cherries, rum and marmalade or a cake with blueberries and mascarpone.

Vinaigrette, jellied meat and beef tenderloin medallions - Chips chef Sergey Kondakov meets winter fully armed. The seasonal offer opens with New Year's classics - herring under a fur coat and jellied veal tails, which is boiled for ten hours and served with mustard and croutons from Borodino bread. Among the starters there are excellent crispy crackers with duck pate, the main feature here is the champagne jelly.

The hit of the salads is a warm mix of vegetables and pieces of fried salmon, seasoned with a sauce based on olive oil, cream, balsamic vinegar and capers. And the bestseller among hot dishes is beef tenderloin medallions with mashed potatoes and Dor Blue sauce.

BeefBar Moscow

At BeefBar Moscow, with the beginning of winter, first of all, the meat line has changed. In addition to Tajima beef (9+ marbling grade) and first-class Chilean Wagyu, the menu now includes meat from Russian suppliers. Chef Pavel Petukhov decided to opt for Black Angus beef from the Voronezh region. According to the chef, it is this meat that meets the high international requirements set by BeefBar.

In addition to steaks, several new meat dishes have appeared on the menu - for example, baked baby goat with artichokes (2690 rubles), venison medallions with cherries and figs (2100 rubles), Beefbar meat solyanka (925 rubles), veal tongue (1300 rubles). RUR) and warm salad with quail (950 RUR).

As it is

From the first of November, the team of the cafe “Kak is” set off on a new journey through the world of gastronomy. They took the same direction, Russian cuisine, but the team composition was updated. Now Alexander Kubrikov is at the helm - for the last 6 years he has worked side by side with the “father” of new Russian cuisine - Dmitry Shurshakov. His style is ease of perception and emphasized simplicity, which he more than compensates for with impeccable execution.

First of all, you should try a light green salad with lightly salted sockeye salmon and horseradish sauce (450 rubles), torn pasta with tender duck breast and foie gras pate (620 rubles), as well as hot dishes - take baked salmon with cauliflower flan cabbage and suluguni sauce (789 rub.) or more than original crab sassifan with mashed potatoes, sprat and Far Eastern salad (620 rub.). Soup lovers will enjoy pumpkin cream soup with scrambled eggs and red fish (320 rubles) and wild mushroom cappuccino (320 rubles). And connoisseurs of meat dishes are treated to the timeless classic - veal cheeks with mashed potatoes and eggplant caviar (RUB 790).

Il Pomodoro

The main gastronomic news of Il Pomodoro is that all pasta in the restaurant is now made by hand. Thus, lasagna (“Bolognese” or with shrimp), black ravioli with cod (590 rub.), ravioli with veal in truffle sauce (650 rub.), as well as gnocchi with the “Four Cheese” flavor (590 rub.) can now be called “homemade” in the full sense of the word.

However, Il Pomodoro is famous not only for Italian pasta and pizza. In the new menu, chef Alexey Osmin recommends paying attention to the delicious lamb shank (830 rubles), baked in the oven with vegetable ratatouille, and rich pea cream soup with bacon (410 rubles). Another worthy new menu item is home-style chicken giblets (420 rubles): the liver and heart are fried and simmered for a long time in sour cream with onions and potatoes.

Rose Bar

Brand chef Kirill Berger also updated the main menu of the Rose Bar for winter. The gastronomic offer surprises with its vast geography - Kirill Berger has collected hits from different countries of the world, adding his own notes to them. Highlights of the new menu include foie gras terrine with confit figs (550 rubles) and shiitake mousse with bourbon jelly (390 rubles). Baked snails (350 RUR) will be a good appetizer to go with wine on a cool evening.

Bright and hearty corn soup with chicken (300 RUR) will set the right mood for lunch. The hot dishes section includes Chilean sea bass with honey and chili (1,650 rubles), ribeye steak with Brussels sprouts (1,500 rubles) and navy pasta (400 rubles). At the end of the meal, you should pay tribute to the apple charlotte or panna cotta with violet sauce (350 rubles).

White Rabbit

While imported products continue to rise in price following the rise in exchange rates, White Rabbit continues to develop domestic products. Since the end of autumn, Russian fish has been on the restaurant menu. The red mullet is brought from Sochi, where the White Rabbit Family literally has its own fishery: twice a week, the chef of the Sochi restaurant WRF “What? Kharcho himself goes out to sea for fish. Among his trophies was the long-nosed garfish, which replaced the sea fox, whose season had come to an end, in the “Rabbit” tasting set. From small, but much more tender than Mediterranean mullet, Vladimir Mukhin prepares a salad with grilled eggplant, green beans, yellow sun-dried tomatoes and a fragrant dressing with tarragon oil (890 RUR). They are also at the top of the hot appetizers - on fluffy mashed potatoes with crispy shallots marinated in Isabella grape wine (410 rubles).

In the Siberian Lena River, muksun is caught exclusively using the ice method - this fatty, tasty fish, lightly salted and smoked, can be tried at White Rabbit in combination with mini-potatoes, sorrel, cucumber and dill oil (510 rubles). Catfish and halibut are from Murmansk. Vladimir Mukhin steams the first and serves it under a transparent cap filled with aromatic smoke, with smoked artichokes, sun-dried tomatoes and asparagus (1,100 rubles). Halibut is also steamed - first boiled, then lightly fried, on new potatoes with green peas and with Thai salad (990 RUR). Among the new hot dishes is Far Eastern sockeye salmon with baked beets - the use of low temperature leaves it tender and juicy, and the creamy horseradish-flavored foam adds a slight piquancy (790 RUR).

Cafe Michel

A warming winter menu was also presented at Café Michel. It is worth trying the “Olivier” salad with smoked eel, exquisite tuna carpaccio, airy salad with Parma ham and figs, as well as quail with lettuce and tangerine - in combination with a glass of Paul Roger champagne, these dishes will make you take a break from everyday hustle and bustle and worries . Winter dishes are literally a challenge to gray, cold everyday life: to see this, order veal liver and tender trout fillet with steamed salmon cream, beef “à la russe” or boiled lamb.

Edoko

Soup, salad and a trio of rolls - the new Edoko winter menu includes five items with salmon - the main ingredient of the restaurant's seasonal offer. A spicy soup is prepared here based on red fish with the addition of wakame seaweed, zucchini, Chinese cabbage and onions (RUR 265). As an appetizer, they offer a mix of lettuce with pieces of salmon fried in tempura and red onion (395 RUR). The dressing is a sauce based on capelan caviar and a drop of yuzu.

And finally, the rolls. There are three types: “Tartare” - with salmon, avocado, cucumber and a mix of lettuce leaves (315 rubles), warm “Spicy salmon” (315 rubles) and a roll with baked salmon, cream cheese and spicy sauce with flying fish caviar (RUR 325).

Now there are: hearty soups, dishes with truffles, Christmas pizzas, Soviet classics and winter sets. Just what you need on a cold winter day.

Austrian cuisine at the Conservatory

The famous chef Silvio Nicolas, winner of two Michelin stars, comes to Moscow. The visit is timed to coincide with the winter session of the gastronomic festival Masters of Food & Wine, which takes place at the Ararat Park Hyatt Moscow hotel. On December 11, guests will be able to try the set menu, and on the remaining days of the festival, guests can order signature dishes by Silvio Nicolas, performed by the hotel's chef Sebastian Kellerhoff. The set menu includes the following dishes: duck liver “forest” (mushrooms/spruce/chocolate), Saint-Pierre (seaweed/beans/parsley), langoustine (kohlrabi/cilantro/Japanese broth), pork belly (carrots/barley cereals/potatoes), plums (peanuts/yeast/malt).

Cost: 6,200 rub. for the set menu.

Where: st. Neglinnaya, 4, Ararat Park Hyatt Moscow hotel, Conservatory bar, 10th floor.

Meat dishes at Carne/Vino

Not long ago, a new restaurant about wine and meat from Julia Vysotskaya, Carne/Vino, opened. Beef ribs are prepared here (and served in pita with baked eggplant), roast beef, and pork belly is smoked over alder. What to look for on the menu? We recommend grain-fed beef tartare (420 rubles), beef liver pate with port wine jelly (310 rubles) and a sandwich on homemade brioche with orange zest, mozzerella, salsa and roast beef (490 rubles).

They make their own bread, and the pate has an interesting presentation. As a first course, you can order bean soup with smoked pork belly (380 rubles) or beef broth with smoked potatoes and sweet peppers (380 rubles).

Even more hearty dishes: stewed pearl barley porridge (420 rubles) with garlic and stewed beef and meat sauce with port wine, stewed beef cheeks (520 rubles) with smoked potatoes, thick meat sauce and garlic butter, pork ribs (870 rubles .) with BBQ sauce, beef ribs (980 rub.). And further. Be aware that the portions are large.

Where: st. Kuznetsky Most, 21/5.

Christmas set at AVIATOR

Chef Anton Magdyuk introduced a winter set to the menu, in which each dish has its own role. First of all, guests are given a fragrant basket with spruce branches, cones, hazelnuts, bark and tangerines. A Christmas wreath serves as decoration throughout the action, and the chef hid some edibles in the herbarium. The set includes the following dishes: pate of elk, roe deer, wild boar with hazelnuts in candied tangerine on a gingerbread crumble; pastrami smoked in hay with chestnuts and hazelnuts with quince confiture and smoked paprika; baked chicken with a bouquet of herbs; New Year's dessert made of chocolate with Aperol sorbet and strawberries, which the chef made up beyond recognition.

Cost: 1,900 rub.

When: until the end of January.

Where: Presnenskaya embankment, 12.

Winter menu at Noah's Ark

By the beginning of winter, the chef of the Noah's Ark restaurant had prepared a dozen new items. The restaurant now has more fish dishes: whitefish caught in Lake Sevan in crispy lavash (1,200 rubles), catfish from a farm nursery with honey-lemon sauce and salad of arugula, apples and cucumber (650 rubles). The first item on the winter menu is the hallmark of Armenian cuisine, aveluk and lentil soup with walnuts (520 rubles). Now in the establishment you can try julienne with porcini mushrooms and chicken (520 rubles) and mini manti with lamb or veal (680 rubles).

Where: Maly Ivanovsky Lane, 9.

Truffle menu at BUONO

The Italian restaurant Buono has launched a seasonal enogastronomic offer from chef Christian Lorenzini. The menu has been supplemented with new items with truffle: beef carpaccio with truffle sauce (RUB 1,850), risotto with Parmesan, Fontina cheese and truffle (RUB 1,420), tagliolini alla Remo with truffle (RUB 520), tagliatelle in parmesan with cream sauce, ravioli with turbot and scallops in truffle sauce with potato mousse (2,200 rub.), Chilean sea bass “Mantecato” with potatoes and truffle (1,150 rub.), chocolate truffle (990 rub.), Dai parfait -Dai (220 rub.).

When: the menu is valid until the end of December.

Where: Kutuzovsky Prospekt, 2/1, building 1 (29th floor of the Radisson Royal Hotel, Ukraine).

Christmas pizza at ScrocchiarellaPizza with duck and pumpkin

Pizza maker Tiziano Casilo, brand chef of the Moscow cafe Scrocchiarella, has developed a seasonal menu of Roman pizzas for Muscovites. The peculiarity of Roman pizza is that the dough for it is prepared using flour of strictly selected varieties of wheat with sourdough according to a secret recipe 100 years ago. The dough takes four days to mature.

The pizza is first baked until half cooked without toppings, and then sauce, cheese and other ingredients are added and baked at high temperature until done.

New items: Christmas pizza (RUB 780). with caramelized apples and plums, cream cheese with walnuts, liqueur-flambéed pear with lingonberries, fresh strawberries, pine nuts and mint. In addition, there is pizza with smoked duck (RUB 780), TerraeMare pizza (RUB 650) with anchovies, grilled pineapple and chicken (RUB 650), turkey with tuna tonnato (RUB 650), pizza with pumpkin, spinach, goat cheese and dried beef carpaccio (RUB 780), beef carpaccio pizza (RUB 780).

Where: st. Pokrovka, 1.

New menu at Burger&Pizzetta Sirtaki with fresh tomato sauce

Three new dishes have appeared in the appetizers section: baba ganoush with tzatziki sauce and vegetable salsa (320 rubles), baked bell peppers with tzatziki and almond petals (370 rubles), Greek sirtaki cheese with fresh tomato sauce (290 rubles). The new burger with the self-explanatory name “Bolognese” adds hot jalapeno pepper and Mexican chipotle (420 rubles), and another original filling for the signature pizzetta is a combination of Bolognese sausage mortadella and pistachios (370 rubles). There is also a rich oxtail soup with celery and chickpeas (320 rubles).

The hot dishes section was replenished with chicken thigh sous vide with tempura broccoli and sweet and sour sauce (420 rubles), risotto with porcini mushrooms and truffle oil (520 rubles) and “5 cheese” macaroni cheese with a mix of mozzarella, parmesan, fontina , emmental and gorgonzola (500 rub.).

Where: shopping center "European", 2nd floor, atrium "Berlin", pl. Kievsky railway station, 2.

Neapolitan pizza at Pizzamento

You can try Neapolitan pizza at the new Pizzamento pizzeria. The dough is prepared according to a classic recipe based on Italian fine flour from soft wheat varieties, matures for 16–18 hours and is rolled out by hand. The pizza is baked in a wood-fired oven at over 500 degrees in just 30-40 seconds.

Chicken is prepared into meatballs with tomato and chili pepper sauce, celery and stracciatella and an original version of shawarma; cutlet Kiev with a butter core with sea salt, sun-dried tomatoes, smoked suluguni and parsley; chicken wings are smoked over alder shavings and glazed with hot sauce; rustic homemade poulard is simmered in the oven with sherry, sage, ginger and sweet green grapes.

In the new seasonal Chicken Run menu, quail, duck, guinea fowl and ostrich from the Moscow region are on an equal footing with chicken.

Ravioli in porcini mushroom consommé and burgers are prepared with duck. Stewed guinea fowl is used to fill shepherd's pie. Quail is served with pasta, parmesan and truffle oil, and ostrich fillet is garnished with baked potatoes and garlic sauce.

Harvest in the Hills

New appetizers have appeared, including jellied veal cheeks with pickled radishes and rabbit liver pate. The chef prepares the meat delicacy pastrami himself: he marinates the beef, smokes it and seasones it with spices.

For cabbage soup with lamb tongue, chef Anton Kletarov prepared nettles all summer

The menu has been replenished with dishes from pumpkin (salad with fried sea fish Afiya, cream soup with smoked duck, ravioli and pastrami), meat, fish, poultry (duck with feihua, beef ribs with potatoes and chorizo, pink salmon on alder bark, swordfish with fennel and spinach cream).

Russian pickles in “Who Lives Well”

For an appetizer, the chef suggests trying mincemeat made from herring with singed onions and beets, a traditional appetizer with homemade smoked lard, jellied pork legs with cornichons, and a winter salad with smoked chicken, crayfish tails and pike caviar.

The restaurant's winter menu includes dishes popular among the Russian nobility and intelligentsia over the past two centuries.

Options for hot dishes are “Beef Stroganoff” from dairy veal with boletus mushrooms according to the old Russian recipe and Siberian dumplings with sturgeon and vegetable salpicon with asparagus and Parmesan.

Loyalty to traditions in “Aragvi”

The menu includes Odessa jelly made from veal and chicken, bean soup with lamb, baked eggplant, Kiev cutlet, dzhonjoli, fish cutlets with tarragon and broccoli puree.

There are two new desserts in the sweet section: profiteroles with custard and pistachio fondant with vanilla ice cream; significant changes are expected in the near future.

Burgers at Coyote Ugly

Ruslan Nazarov And Elena Salenko, owners of the Coyote Ugly franchise in the CIS, are confident that you can come up with a full menu based on cutlets and buns. The bar's kitchen prepares rabbit burgers in a creamy sauce with champignons, beef burgers with Gorgonzola, pear and lingonberry jam, and stewed pulled beef with barbecue sauce.

The new seasonal offer, winter and high-calorie, is based on burgers

The burgers are paired with hot alcoholic cocktails: spicy English Charlotte, thick Pumpkin Grog and classic Egg Nog. The confectioners prepare the signature dessert Coyote Ugly from hazelnuts with nougat and strawberry glaze.

Spices at Max Brenner

Chocolate bars are offering roasted corn, sweet onion and avocado lime salad this winter.

The desserts on the seasonal menu feature homemade apple confiture. Served with Belgian waffles - crackers, caramel, cinnamon and ice cream

Drinks include warming aromatic teas, thick apple pie milkshake and pumpkin spice mocha.

Echoes of the past in “Moskovskaya Kukhmisterskaya”

The winter menu includes “Shuvalovskaya fish soup with imperial” (potatoes, onions, carrots and tomatoes in a broth of salmon, pike perch and cod), mincemeat of herring with veal, spicy salted herring with new potatoes and onions.

Summer salads, okroshka and botvinya gave way to hearty dishes recreated according to ancient Russian recipes

The special section of appetizers “Supplied with vodka” was replenished with pike perch heads marinated in jellied veal tongues.

Persimmon at Limoncino

The updates affected all sections of the menu. Several dishes with persimmons have appeared - the healthy berry is found in a mixed salad with duck breast and feta cheese in honey-mustard sauce, and in the new pizza with bresaola and arugula, and pumpkin risotto with duck confit.

Chef Sergei Balashov has thought out combinations of ingredients: breaded mozzarella is deep fried with tomato sauce and pesto, confit duck leg is served with stewed pear in demi-glace sauce with the addition of star anise and cinnamon.

Among the new products are “Kalamarata” pasta with burata and grilled zucchini, “Alpitine” with squid and tajar olives in a shrimp bisque sauce, capers and anchovies, halibut ceviche with avocado in lime-pepper sauce, fish plateau in tomato sauce and halibut with sautéed vegetables and oyster mushrooms.

Asian motifs in the restaurant "Meat"

This winter, the Meat kitchen is making spaghetti with crab; salmon, tuna and halibut smoked over alder wood; udon with beef, shrimp and vegetables; baked lamb with mozzarella and spicy Thai chicken soup. The final chord is hot chocolate-glazed.

Chef Alexander Byshik decided to add fish and seafood to the menu

From December 1, guests are served a glass of red wine with the cheese platter, jamon, New Zealand steak and Uruguayan rib-eye.

Inspiration from Alsace at Honest Kitchen

The menu now includes wine appetizers: young cheese mousse with dry-cured venison and nectarine, foie gras mousse with Madeira jelly, raw smoked duck with figs and young salted cheese mousse.

New items among hot appetizers include soft young cheese fried in potato shavings and marrow bone baked with fragrant Provençal herbs.

Chef and restaurant owner Sergei Eroshenko stocked up on ideas in France, where he traveled in September

The main course section has been replenished with baked king crab phalanx, honey-glazed Chinook salmon fillet, wild pheasant cutlets with port wine sauce, and beef osso buco in tomato and red wine sauce. For dessert - the author's version of the "Flight" cake.

Text: Olga Antonova

Winter hasn't arrived yet, but I already want to get through it as quickly as possible.. It’s especially sad when favorite seasonal vegetables and fruits disappear from the shelves, giving way to boring or expensive, but not always high-quality products. Nevertheless, we are sure that (and eat) with pleasure. If you want the menu to be not only varied and healthy, but also relatively budget-friendly, let it correspond to the time of year. We have selected five products that are quite affordable and especially popular in winter, and tell you how to prepare interesting and nutritious dishes from them.

Beet

The popularity of beets increases sharply in winter, but you can and should remember about them more often: they are suitable not only for New Year’s herring under a fur coat, vinaigrette or borscht. Unconventional flavor combinations will help you fall in love again with the popular root vegetable, rich in iron, zinc, iodine and various vitamins.

Beetroot cream soup

Ingredients:

1½ tsp. butter

1½ tsp. olive oil

1 leek

1 onion

1 stalk of celery

tsp ground ginger

⅛ tsp. ground allspice

⅛ tsp. ground white pepper

500 ml water

1 bay leaf

1 fresh sprig of thyme

1 sprig of fresh parsley

60 ml cream

preparation:

Wrap each beet in foil and bake in the oven at 180°C for 40-50 minutes or until tender. Then cool and cut into small cubes.

Melt the butter in a heavy saucepan and fry finely chopped leeks, onions and celery until golden brown. Add beets, ginger, allspice and white pepper. Cook the vegetables for about seven minutes, stirring constantly.

Add two cups of water, a bay leaf, a sprig of thyme and a sprig of parsley. Bring to a boil, reduce heat, cover and simmer for about 25 minutes until the vegetables are softened.

Remove the bay leaf, thyme and parsley from the soup. Cool slightly and bring the contents to a creamy consistency in a blender, adding cream, salt and pepper to taste.

Gently heat the soup without boiling, pour into bowls and serve with sour cream.

Salad with beets and feijoa

INGREDIENTS:

6–7 feijoas

¼ large red sweet onion

8–10 pcs. walnuts

2 tsp. balsamic vinegar

2 tbsp. l. olive oil

PREPARATION:

Wrap each beet in foil and bake in the oven at 180°C for an hour or until tender.

Peel the finished beets, cut into thin slices, add salt, mix with one teaspoon of balsamic vinegar and set aside.

Finely chop the onion, add one teaspoon of balsamic vinegar, stir and set aside.

Chop the nuts and cut the feijoa into cubes.

Mix all ingredients, season the salad with olive oil and salt if necessary. Let sit for 30 minutes before serving.

Banana

Bananas practically never disappear from supermarket shelves and never seem to get boring: sweet and nutritious, they are also rich in potassium and magnesium and are perfect for hearty snacks, raw food desserts and ice cream, sweet pastries and even main courses at any time of the year.

Banana cookies with raisins and spices

Ingredients:

100 g butter

1 cup of sugar

1 tsp. soda

2 cups of flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

½ tsp. ground cloves

1 cup raisins

preparation:

Preheat the oven to 180°C. Beat the softened butter and sugar, add the egg and continue beating until the mixture becomes fluffy.

In a small bowl, combine mashed bananas and baking soda, wait a couple of minutes and add the oil-egg mixture.

Add flour, a pinch of salt, cinnamon, nutmeg, cloves and mix thoroughly. Add raisins.

Bake cookies for 11 to 13 minutes or until golden brown. Cool before serving.

Turkey rolls with bananas and curry

Ingredients:

3 thin pieces of turkey fillet
(weighing 180–200 g each)

2 small bananas

¼ tsp. ground coriander

½ tsp. curry powder

150 g natural yogurt

4 tbsp. l. full fat sour cream

preparation:

Preheat the oven to 180°C.

For the sauce, grate the lemon zest with a fine grater and squeeze out two to three tablespoons of juice. Mix the yogurt and sour cream well, add salt, a pinch of curry, and then lemon juice and zest. Place the sauce in the refrigerator.

Beat each piece of meat to a thickness of about three to four millimeters. Season with salt, pepper, curry and coriander.

Peel the bananas and cut them lengthwise into quarters. Wrap the banana strips in the turkey meat to form rolls and tie each one with thick thread in a cross pattern.

Bake the rolls on a foil-lined baking sheet for about 25 minutes, turning occasionally.

Rabbit

With the onset of cold weather, even those who are not the biggest fans of steaks are increasingly looking at the hearty meat menu. Rabbit meat is not as popular as pork or beef, but in vain: lean rabbit meat is easier to digest by the body and contains all the amino acids necessary for humans, as well as iron, potassium, phosphorus and B vitamins. When choosing a rabbit, be sure to pay attention to the color of the meat : Whether fresh or frozen, it should retain its natural light pink hue.

Rabbit terrine

Ingredients:

650 g pork

1 tsp. black pepper

3 cloves garlic

1 tsp. thyme

1 onion

1 tbsp. l. Dijon mustard

½ cup pistachios

200 g bacon

preparation:

Separate the rabbit meat from the bones, cut into large cubes and mix with pork, also cut into cubes. Grind the meat in a food processor, then add the finely chopped garlic and onion, pepper, salt and pistachios and process until smooth.

Line the inside of a rectangular pan with thin strips of bacon, top with the meat mixture, smooth and cover with the remaining strips of bacon.

Place the mold in a container with water so that the liquid reaches the middle of the height, and bake the terrine at 180°C for 75 minutes. Remove the pan from the container, cover with film and put in the refrigerator. Serve with bread, salad and Dijon mustard.

Rabbit stew with mushrooms

Ingredients:

30 g dried porcini mushrooms

680 g champignons

2 heads of garlic

1 tbsp. l. olive oil

4 tbsp. l. butter

3 shallots

1 carrot

240 ml white wine

700 ml chicken broth

1 tbsp. l. thyme

2 tbsp. l. fresh parsley

preparation:

Soak dried mushrooms in two cups of hot water. Preheat the oven to 180°C and bake the garlic bulbs in foil, cutting off the tops and drizzling with olive oil.

Cut the rabbit meat into portions, add salt and leave for 30 minutes at room temperature.

Peel fresh champignons, chop coarsely, lightly salt and fry without oil in a large thick-walled pan, stirring constantly. When the water from the mushrooms has evaporated, remove them from the pan and set them aside.

Dry the pieces of meat well with paper towels, fry in the same pan in butter or olive oil until golden brown and set aside. Strain the liquid remaining from the porcini mushrooms and add the baked garlic there, mixing thoroughly. Finely chop the mushrooms.

Fry the chopped shallots in a saucepan for three minutes, add salt and pour in the wine. When the liquid has evaporated by half, add the broth and water from the mushrooms and garlic.

Add thyme, porcini mushrooms and champignons, rabbit meat, coarsely chopped carrots to the pan and cook over moderate heat for 90 minutes.

Salt the finished stew and add chopped parsley. Serve with crusty grain bread and a green salad.

Orange

We all love winter for the sweet and juicy oranges and tangerines, which are not only good in themselves, but are also actively used in cooking: in drinks, baked goods, jams, marinades and salads. It’s definitely worth seizing the moment not only because of the sweetness of citrus fruits: they are rich in vitamin C, carotene, pectin and potassium.

Citrus salad with yogurt and candied ginger

INGREDIENTS:

½ cup raisins

300 g Greek yoghurt

⅔ cup candied or dried ginger

2 tbsp. l. liquid honey

3 oranges

1 pink grapefruit

2–3 tangerines

¼ tsp. cinnamon

preparation:

Peel grapefruit, oranges and tangerines, remove the membranes from the pulp and cut into small pieces. Transfer with remaining juice to a bowl.

Add raisins, honey and cinnamon, stir, cover with cling film and refrigerate for an hour.

Mix yogurt and ginger pieces. Before serving, place the salad among bowls and place yogurt on top.

Orange almond cake with basil cream

Ingredients:

2 oranges

225 g sugar

250 g ground almonds

4 tbsp. l. almond flakes

50 g basil leaves

50 ml water

50 g sugar

150 ml heavy cream

1 vanilla pod

preparation:

Preheat the oven to 180°C and grease a baking dish.

Boil the oranges in boiling water until soft, remove the pan from the heat and leave the fruit in the water until it cools completely.

Drain the water, roughly chop the oranges, removing the seeds, and use a blender to puree them. Add sugar, eggs, ground almonds and mix thoroughly.

Place the dough in a baking dish and sprinkle with flaked almonds. Bake for 25 minutes, then cover with foil and bake for another 25 to 35 minutes or until done. Remove the pie from the oven and cool.

To prepare the cream, bring water with sugar and basil to a boil, reduce heat and simmer for two minutes. Blend the mixture in a blender until smooth and cool.

Whisk the cream and vanilla seeds well, then pour in the basil syrup and stir. Serve the pie with basil cream.

Peas

Cereals are a real treasure. They are always available and can be used for anything: in cereals, soups or even desserts. We suggest you pay attention to ordinary peas, which contain fiber, protein and iron, and step a little aside from the pea soup and porridge you have known since childhood.

Pea soup with coconut milk and lentils

Ingredients:

100 g yellow split peas

100 g red lentils

800 ml water

1 small carrot

1 tbsp. l. fresh ginger

½ tbsp. l. curry powder

1 tbsp. l. butter

20 g raisins

40 ml tomato paste

100 ml coconut milk

1 tsp. sea ​​salt

green onions

preparation:

Rinse the peas and lentils, cover with water and bring to a boil. Add diced carrots and a quarter tablespoon of ginger. Cook over moderate heat for about 30 minutes or until the peas are tender.

In a dry pan, toast the curry powder until fragrant and set aside.

Fry the remaining ginger, raisins and some chopped green onions in butter for two minutes, add the tomato paste and cook for another minute. Then add the curry, mix well and add to the boiling soup along with the coconut milk and salt.

Simmer the soup uncovered for 20 minutes. Serve with chopped cilantro and green onions.

Pea cake

Ingredients:

70 g dry peas

170 ml water

1 carrot

1 tsp. dried parsley

1 tsp. paprika

½ tsp. turmeric

½ tsp. cumin

½ tsp. cumin

½ tsp. salt

vegetable oil

preparation:

Preheat the oven to 220°C. Grate the carrots on a fine grater and grind the peas in a coffee grinder to obtain flour.

In a large bowl, combine water, peas, carrots, parsley, paprika, turmeric, cumin, cumin and salt, add two tablespoons of vegetable oil and leave the dough at room temperature for 20 minutes.

Place the dough in a greased pan and bake in the oven for about 10-12 minutes. Serve the flatbread with any dish or as a snack - with sauce to taste.