In the trend: How Russian cuisine conquers the world 28/11/2019Premiere Magazine Russian cuisine conquers cities and countries! Especially for Premiere Magazine, gastronomic observer Zhanna Spiridonova tells us how things are with domestic gastronomy in Moscow, how one can talk about fashion for Russian cuisine in the world and why interest in it has risen recently.…
Recipes 28/11/2019Premiere Magazine Baked apples with cinnamon, raisins and nuts. Ingredients: 4 large apples 60 g cane sugar 1 teaspoon of cinnamon 50 g of walnuts 120 g of raisins 40 g butter 200 ml of hot water Cooking method: Preheat the oven to 190℃. Cut the core of the apples with a sharp knife.…
A selection of quick recipes 08/09/2019Premiere Magazine PUMPKIN RAVIOLI WITH PARMESAN Ingredients for 4 servings: Dough Eggs: 3 pcs. Flour: 2 ½ cup Salt: ½ tsp Filling Pumpkin: 250 g Extra virgin olive oil: 1 tbsp. Garlic: 2 pcs. Sea salt: to taste Freshly ground black pepper: to taste Parmesan: 3 tbsp. Cooking method: Remove the…
Recipes 09/06/2019Premiere Magazine Chicken Breasts Stuffed with Spinach Ingredients: skinless chicken breasts – 2 pcs. fresh spinach – 200 g Lemons – ½ pcs. Parmesan – 25 g parsley – 1 bunch olive oil – 2 tbsp. butter – 1 tsp. freshly ground black pepper – ¼ tsp. sea salt – ½ tsp. Cooking…
PASTA TIME. Our selection of pasta recipes 26/05/2019Premiere Magazine Итальянская паста-суп с овощами Ингредиенты: Лук 2 головки Морковь 2 штуки Стебель сельдерея 4 стебля Оливковое масло 1 столовая ложка Сахар 2 столовые ложки Чеснок 4 зубчика Томатное пюре 2 ст. ложки Лавровый лист 2 штуки Тимьян по вкусу Кабачки 3 штуки Фасоль 400 г…
Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette 19/02/2019Premiere Magazine Le Cordon Bleu Master chefs are sharing this decadent starter, which offers a complex combination of flavours, with the sweetness of scallops, acidity of capers and cornichons and a background refreshing hint of the sea. This would make the perfect entrée to a Christmas…
Chestnut, Raisin and Chocolate Bûche de Noël 23/11/2018Premiere Magazine A “Yule log” or “Bûche de Noël is a traditional dessert served in France and few other countries. This modern take on the classic yule log would make the perfect Christmas showstopper to surprise your guests. The techniques used are the same taught to students of…
Le Cordon Bleu 24/09/2018Premiere Magazine Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes steeped in a rich history and heritage spanning over 120 years. Offering a large range of programmes from short courses and professional certificates, Diplomas through to Bachelor and Master degrees in variety of different fields…
Recipes 28/08/2018Premiere Magazine Crostini with tapenade and goat cheese from Wolfgang Puck Ingredients: French baguette – 1 piece Goat cheese – to taste For tapenade: Olives and pitted olives – 1 glass Tomatoes (large) – 2 pcs. Garlic – 1 clove Anchovies (fillets) – 1 piece Capers – 1 tbsp. Green parsley, thyme, basil, oregano…
Best grilled fish and seafood dishes 14/05/2018Premiere Magazine As summer is coming, it is about the time to start cooking delicious food on an open fire – and it does not have to be a traditional barbeque. Light and appetising fish and seafood dishes are incredibly simple and quick to prepare. With that said, we…