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STARTER:    Egg Salad Sandwich with Tomato, Chives & Parsley

The egg salad sandwich likely originated in late 19th–early 20th century Europe and the U.S., when chopped boiled eggs mixed with mayonnaise became popular. It spread quickly as a cheap, protein-rich lunch, especially in American delis and lunchboxes. Your version with tomato, chives, and parsley is a fresh modern twist.

 Appetizers

SOUP:    Cold Beet Soup (Kholodnik)

"Only the pure in heart can make a good soup." - Ludwig van Beethove

 Soups

SALAD:    Greek Salad ('Horiatiki')

"In Greece, every meal is a story of friendship, family, and flavors." — Unknown

 Salads

MAIN COURSE:    Country toast

This country toast blends rustic bread with cinnamon and sugar for a cozy, sweet twist. Cooking it in oil gives it a crispy outside and fluffy inside, making it perfect for breakfast or a comforting snack!

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Рулет "Тирамису"

(на форму 30 х 40 см)

 Baking     Tortes

NEW RECIPE

   Meat Doughnuts

These savory meat-filled doughnuts are somewhere between fluffy doughnuts, fried buns, and traditional Eastern European belyashi. Soft yeast dough surrounds a juicy meat filling, creating a crispy golden outside and tender center. They are perfect as a snack, lunch, or party food. The filling idea is adapted from a traditional meat doughnut recipe.

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THE MOST POPULAR

   Cold Beet Soup (Kholodnik)

   "Only the pure in heart can make a good soup." - Ludwig van Beethove

   More...