STARTER: Spicy carrot strips
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"A good dish can be eaten twice." Tigran Petrosian
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• Appetizers
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SOUP: Minestrone Soup
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Minestrone is a classic Italian vegetable soup that changes with the seasons—there’s no single “correct” version. Made with simple vegetables, beans, and pasta, it’s a comforting, nourishing dish that has been cooked in Italian homes for centuries using whatever was on hand.
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• Soups
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SALAD: Spinach Salad with Tangerines and Pomegranate Seeds
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Pomegranate seeds — or arils — have been symbols of fertility, prosperity, and eternal life for thousands of years. In ancient Persia and Greece, the pomegranate was considered a sacred fruit connected to goddesses like Persephone and Aphrodite. Today, it’s still a sign of good luck and renewal in many cultures — and nutrition-wise, it’s packed with antioxidants that support heart health and glowing skin.
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• Salads
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MAIN COURSE: Potato and zucchini patties
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Simple and tasty, these potato and zucchini cutlets are crispy on the outside and tender inside. Great as a light meal or side dish — just season, fry, and enjoy!
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Торт "Эскимо"
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• Baking
• Tortes
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NEW RECIPE
Egg & Cheese Breakfast Bagel
1. Cut the bagel lengthwise.
2. Toast the bagel until lightly golden.
3. Heat butter in a small skillet over medium heat.
4. Place a slice of cheese on one half of the bagel.
5. Add a slice of ham, if using.
6. Fry the egg to your preference (usually slightly runny yolk).
7. Place cheese on the egg during the last 30 seconds so it melts.
8. Put the egg with melted cheese on the bagel half with cheese (and ham).
9. Season with salt and pepper and close the sandwich.
Optional additions: bacon, tomato slice, spinach leaves.
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THE MOST POPULAR
Hash Browns Pancakes
1. Peel and wash potatoes.
2. Grate the potatoes onto a coarse grater.
3. Place in a colander and let the liquid drain into a clean large bowl. Carefully pour the water out of the bowl; the starch will remain at the bottom. Place potatoes in this bowl. Add egg, flour, salt, pepper and mix everything.
4. Heat a frying pan and fry hash brown pancakes in vegetable oil over medium heat on both sides.
5. Serve with sour cream.
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