Free Recipes Archive
Bash na Bash’s head chef, Felix Ruchayevsky, shares a recipe for chicken wings with a difference. Stuffed Chicken Wings 3 chicken wings 120g ground lamb 30g onion 25g cedar nuts flour for breading the chicken 10g vegetable oil Sauce 40g Read More …
Stary Cherdak’s head chef, Michael Galeyev, shares a recipe for baked goose stuffed with meat and white mushrooms and served with cranberry sauce The Moscow Times 1 whole goose, 3.5 kg-4 kg Marinade: 700 ml dry white wine 50 g Read More …
The Moscow Times Pastry chef Wolfgang Wagenleitner of the Marriott Grand Hotel shares a recipe for a nutty mousse with a kick. Chestnut Savarin: 300g chestnut puree 10g vanilla essence 120g powdered sugar 50g Captain Morgan dark rum 250g 35 Read More …
Restaurant 1 Red Square’s head chef, Sergei Khomyakov, shares a recipe for a fish treat. Start with a sturgeon weighing approximately 4kg. Wash and scale it. Remove the bones, gills, spine and other cartilage. Make 3 liters of broth, using Read More …
Yar’s head chef, Maxim Tarusin, shares a recipe for StaroMoskovsky Borshch, served with garlic buns or pampushky. For 10 servings: 256g carrots 610g beets 180g onions 245g potatoes 40g olive oil 60g lemons (for juice) 36g garlic 50g sugar 450g Read More …
Yar’s head chef, Maxim Tarusin, shares a recipe for quail, which he says can be found at gourmet grocery stores around Moscow or via the Internet shop Russky Dvor. Per serving: 1/2 quail torso 3g soy sauce 3g chile sauce Read More …
Bash na Bash’s head chef, Felix Ruchayevsky, shares a recipe for chicken wings with a difference. Stuffed Chicken Wings 3 chicken wings 120g ground lamb 30g onion 25g cedar nuts flour for breading the chicken 10g vegetable oil Sauce 40g Read More …
Bash na Bash’s head chef, Felix Ruchayevsky, shares a recipe for chicken wings with a difference. Stuffed Chicken Wings 3 chicken wings 120g ground lamb 30g onion 25g cedar nuts flour for breading the chicken 10g vegetable oil Sauce 40g Read More …