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…
Recipes from Jamie Oliver 01/04/2018Premiere Magazine Mushroom Cream Soup Ingredients: 600 g of mushroom mix 1 onion 2 stalks of celery 3 cloves of garlic A few sprigs of fresh parsley and thyme Olive oil 1.5 litres of chicken or vegetable broth 75 ml of cream 6 pieces of ciabatta Preparation: Wash and finely…
Recipes 26/02/2018Premiere Magazine Affogato, from Jamie Oliver Ingredients: Instant coffee – 1 tbsp. Brown sugar – 3 tsp. Shortbread cookies – 6 pcs. Canned cherries without stones – 425 g Chocolate (not less than 70% cocoa) – 100 g Vanilla ice cream – 500 g Cooking method: Crumble the cookies at the bottom of coffee…
Leonid Gelibterman. ENOGASTRONOMY AS AN ART 15/02/2018Premiere Magazine From the 13th to the 17th of November, in Cyprus, under the patronage of the International Enogastronomical Center (MEC), a Russian gastronomic week was held. The chairman of the organising committee of the event, the president of the IEC, Leonid Gelibterman, presented guests of the ceremony with…