Cooking program at home. Lara Katsova revealed the best recipes for winning over men

Lara Katsova - a person who is very passionate about food. She was born in Odessa, and therefore Odessa cuisine according to the recipes of her grandmother Esther Markovna is a real one-man show, which Lara performs as an encore at the Moscow restaurant “Z205”, where she is a culinary resident. Sunny, bright, homely generous - this is both about Odessa cuisine and about “Mama Rola” - that’s what Lara called her Facebook page (www.facebook.com/mamarola), where her fans go for culinary inspiration and new Odessa stories . A new dish from Lara is both a recipe and a new story, which always begins with the traditional: “Let’s make a market!”

Fried red mullet “by the tooth”

Ingredients

• 1 kg small red mullet
• 300 g flour
• ½ cup fresh tomato juice
• 1 lemon
• ½ bunch of dill
• vegetable oil for frying
• black pepper - to taste

Let's make a market! When going for fish food, remember that it should look at you with both eyes, look fresh and remember what day of the week it is. To do this, pay attention to the gills, don’t be shy. You should see their deep reddish color. The look of the fish must beg for the desire that you buy it and take it home. Choose small red mullet; it tastes better when fried. Grab a kilo of good ones fresh cucumbers, a bunch of dill and lemon.

Cooking method

1. We get rid of scales, entrails and gills. We rinse well and wipe the carcasses with a paper towel. Take a flat plate, pour flour, add salt and pepper. And now the secret trick: take half a glass of tomato juice from the refrigerator and lubricate our trifle. Leave it alone again for about five minutes. We need this trick to give the flour breading more crunchiness. Don't spare the tomatoes, listen to Mom and do as I say.
2. Heat the frying pan, add enough vegetable oil so that our fish is half covered when frying. Bread the fish in flour and fry over medium heat. Transfer the finished mullet from the frying pan to a dish covered with a paper towel. Then we put it beautifully on a festive plate. Serve immediately with lemon wedges, sprinkled with fresh dill. Then we watch the joyful faces of the guests, hear the gratitude of their stomachs and return to the kitchen for the next batch of fish masterpiece.

Fried small red mullet or gobies are eaten like sunflower seeds. Therefore, as a rule, a side dish is not served. But... take five minutes and do light salad from fresh cucumbers, dill, garlic and sour cream. Would you like it with sour cream? For God's sake! Top with delicious bazaar oil. Believe me, the fish masterpiece will be happy in such a neighborhood.

Peppers baked in olive oil with basil

Ingredients

• 3 pcs. red pepper
• 3 pcs. yellow pepper
• 70 ml olive oil
• balsamic sauce or vinegar - to taste
• 2 cloves garlic
• 4−5 basil leaves
• black pepper - to taste

Let's make a market! We choose peppers not with our eyes, but take each one in our hand and check for elasticity. We don’t engage in amateur activities; we don’t need green peppers for beauty. Green peppers have declared war on baking since birth; the skin cannot be peeled off, even if you take tweezers, a microscope and drink a sedative beforehand.

Cooking method

1. Wash the peppers, place them in a baking dish and sprinkle with olive oil on all sides. Place in the oven, preheated to 180°C for 40 minutes. There is no need to grab your head and scream that everything is lost if the peppers have turned a little black. On the contrary, it will give them a smoky taste, which is very useful for us.
2. Pour olive oil into a small saucepan, crush the garlic, chop the basil leaves and place on low heat. We need the oil to be just slightly warmed and infused with the aromas of garlic and basil. Remove from heat without bringing to a boil.
3. Pour the oil into the bowl with the peppers, add vinegar to taste, salt and pepper. Let it cool a little, then mix with your hands very carefully. Put it in a jar. Let's be patient until the morning. The peppers need to sit. Having waited the allotted time, you will receive a reward: make a couple of toasts from Borodino bread, carefully place the peppers on top and send all this richness of taste into your mouth.

If you buy peppers at the end of summer, that is, freshly brought from the beds and fields, you don’t have to remove the skin. She is young and thin. Therefore, green young peppers are also suitable for us. After making this dish, you will understand: these are not peppers, but pure pleasure!

Green borscht with veal ribs

Ingredients

• 1 kg veal ribs
• 3 pcs. medium potatoes
• 500 g sorrel
• 1 bunch of green onions
• ½ bunch of dill
• 2 onions
• 3 cloves garlic
• 3 bay leaves
• 1 medium sized celery root
• 5 eggs
• sour cream to taste
• vegetable oil for frying
• pepper

Let's make a market! Take a close look at the ribs. You should be offered a couple of calf bands without large quantity fat The color of the fat should be light. If it is yellowish, look at the butcher reproachfully. Ignore it and find exactly what you like in appearance, color and smell.

It is better to buy greens from grannies at the beginning of summer. This is a guarantee that it is from a local garden, and not from overseas lands. Market sour cream will also delight you. Buy a jar and feel the difference between a village and a city!

Cooking method

1. We take our ribbon ribs, wash them and cut them one by one. You can disobey Mama Roll and do it your own way. Remember me with a kind word later, when you don’t fall all over yourself like a little child in an apron. Fill our ribs with cold water, put them on medium heat, and let them boil.
2. At this time, peel the celery root, two onions and garlic. Skim the foam from the broth, throw celery and bay leaf into the pan. Let it cook for an hour.
3. Cut the onion into small cubes and place in a frying pan to lightly fry. When the onion is almost ready, finely chop the garlic cloves and create a friendship between these two wonderful aromas. It's time to deal with the sorrel. We sort through, remove the hard ends, wash and cut the leaves into small strips.
4. Using a paring knife, remove the skin from the potatoes and cut into small squares. Send to the ribs and cook for another 20 minutes. During this time, we scroll through the section of a glossy magazine about diet. Well, just in case...
5. Take a saucepan, add 5 eggs and set to cook. Remove from heat, cool with cold water. Remove the shells from the cooled eggs. Their finest hour will come later.
6. We take out the celery root from the pan, tell it “see you again on the air” and instead add spinach and the finely chopped white part of the green onion. Add salt and pepper to taste. Reduce the heat, cover our green miracle with a lid and let it simmer for another twenty minutes.
7. At the finish line, cut the parsley, dill and the rest of the green onions. We set the table with deep plates. First we put our greens on the plates, then the ribs. Their quantity in the plate varies depending on the mood of the hostess. And only then we cover this splendor with green broth, add half a boiled egg and a spoonful of homemade sour cream to each plate.

   Fanfare of joy and gratitude from your entire family are guaranteed! And believe Mom: I am not me if you do not receive a sweet kiss from close relatives and a request for more on this day.

Green borscht, like red one, tastes much better the next day, so cook it the night before. Serve with a spoonful of good sour cream from the market and half a boiled egg. If you like a slight sourness in your borscht, add a thin slice of lemon to your plate.

The host of the Domashny TV channel shared her rich culinary experience in her debut book “Home Cooking. Family recipes", and we chose 5 simple and delicious dishes, which Lara Katsova prepared together with celebrity guests in the “Home Kitchen” program. Cook together!

The host of the Domashny TV channel shared her rich culinary experience in her debut book “Home Cooking. Family recipes”, and we chose 5 simple and tasty dishes that Lara Katsova prepared together with celebrity guests in the “Home Kitchen” program. Cook together!

1. TURKEY LIVER PATE

Ingredients:
turkey liver (not frozen) – 500 g
milk – 2 cups
cream (20%) – 1 cup
onions (medium size) – 3 pcs.
butter – 1 tbsp. heaped spoon
vegetable oil – 3–4 tbsp. spoons salt,
black pepper - to taste

How to make turkey liver pate:

1. Rinse the liver well, free it of veins. Make sure there are no green spots or green bags. This is bile, the main enemy of any liver dish. If you see a green spot, just cut off this piece.
2. Place the washed and processed liver in a bowl and cover with milk.
3. Peel the onion and cut into half rings.
4. Place the frying pan over medium heat, pour in vegetable oil. Fry the onion for 20 minutes until half cooked.
5. Rinse the liver with water in a colander and add to the onion along with butter. Fry, stirring constantly for 20–25 minutes.
6. Reduce heat, pour in cream, add salt and pepper and simmer for 15–20 minutes.
7. Let cool to room temperature and place the liver-onion mixture in a blender. Scroll a couple of times. Taste for salt and pepper. If there are enough spices, place in a mold and refrigerate for at least 5 hours, preferably overnight. The pate must brew.

The most authentic home cooking that fills us with warmth, joy, childhood memories and happiness. Home kitchen.

The host of the Domashny TV channel shared her rich culinary experience in her debut book “Home Cooking. Family recipes”, and we chose 5 simple and tasty dishes that Lara Katsova prepared together with celebrity guests in the “Home Kitchen” program. Cook together!

2. GRANNY’S OMELETE ON TOAST

Ingredients:

Borodino bread – 1 loaf
egg – 4 pcs.
onion (medium size) – 1 pc.
vegetable oil – 3 tbsp. spoons
green onion – 2–3 feathers
salt, black pepper - to taste

How to make Grandma's omelette on toast:

1. Place eggs in a saucepan, fill with water, throw in a pinch of salt and let cook.

2. Peel the onion and cut into small cubes.

3. In a frying pan, fry the onion in vegetable oil until golden brown. Don't forget to stir constantly. To be on the safe side, add a little salt to the onion. It will release juice and reduce the chance of the onions burning.

4. Drain the water from the saucepan and immediately pour cold water over the eggs. After 15 minutes, peel them and place them in a bowl.

5. Chop the boiled eggs with a fork, add the fried onion, salt and pepper to taste. Mix well.

6. On a board, cut Borodino bread into medium-thick slices. Dry the toast in a dry frying pan or toaster.

7. Place the onion-egg mixture on top of the toast and garnish with green onions.

3. STEWED CHICKEN HEARTS IN SOUR CREAM AND SPOT PUREE

Ingredients:

• chicken hearts– 500 g
• milk – 1 glass
• potatoes (medium size) – 5 pcs.
• onions (medium size) – 2 pcs.
• carrots (medium size) – 2 pcs.
• vegetable oil – 6 tbsp. spoons
• bay leaf - 2 pcs.
• sour cream (15%) – 3 tbsp. spoons
• butter – 1/2 tbsp. spoons
• garlic – 2 cloves
• dill and parsley - a few sprigs
• salt, black pepper - to taste

How to cook stewed chicken hearts in sour cream and spotted puree:

1. Peel the onions, carrots and potatoes. Place the potatoes in a saucepan and add cold water so that it just covers the clean tubers.

2. Cut the onion into small cubes. Cut one carrot into small strips, and the other into very small cubes.

3. Process the hearts, clearing them of excess veins and fat. Rinse the hearts well in a colander.

4. Heat the first frying pan over medium heat, pour in half the vegetable oil and fry the hearts for 15 minutes.

5. Add half the onion and carrot strips to the hearts. Continue roasting for 30 minutes. Don't forget to stir. If necessary, you can add a little water.

6. Heat a second frying pan over medium-low heat. Pour in the rest of the vegetable oil, add butter, add the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20–25 minutes.

7. Place the pan with the potatoes on the fire, add salt and cook until tender.

8. Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15–20 minutes.

9. Chop the dill, parsley and a couple of cloves of garlic.

10. 5 minutes before readiness, place the greens and garlic in the frying pan with the hearts. Stir.

11. Drain the water from the pan with the finished potatoes. Heat the milk slightly in a saucepan. Make a puree. Stir fried onions and carrots into the puree. Taste for salt.

4. CUTLETS “FIFTI-FIFTI” WITH GRILLED VEGETABLES

Ingredients:

• chicken thigh or drumstick pulp – 500 g
• milk – 1 glass
• white bread – 1/4 loaf
• egg – 1 pc.
• eggplant – 1 pc.
• zucchini – 1 pc.
• tomato – 1 pc.
• cilantro – 1 bunch
• dill – 1/2 bunch
• parsley – 1/2 bunch
• green onions– 1/3 bunch
• vegetable oil
• salt, black pepper - to taste

How to cook “FiFti-FiFti” cutlets with grilled vegetables:

1. Rinse the chicken meat, remove excess veins and cartilage. Cut into small pieces.

2. Finely chop the cilantro, parsley and dill along with the roots. Chop the green onions. Place everything in a bowl.

3. Soak the loaf in milk.

4. Pass the meat and loaf through a meat grinder directly into a bowl of greens. Add the egg. Add salt and pepper to taste and beat the minced meat well.

5. Form round cutlets and fry in vegetable oil.

6. Cut the eggplant into large rings and add a little salt. Let stand for 10 minutes and rinse with cold water. Dry with a paper towel.

7. Slice the zucchini like the eggplant, and divide the tomato into two parts lengthwise.

8. Heat the grill pan. Brush the surface with a brush vegetable oil and fry the vegetables over medium heat. Salt and pepper to taste.

5. COD ON A BED OF CARAMELIZED PUMPKIN AND APPLE

Ingredients:

• cod fillet – 4 pcs.
• green apple (medium size) – 2 pcs.
• lemon – 1 pc.
• Butternut pumpkin – 1/4 pcs.
• flour – 2 tbsp. spoons
• butter – 2 tbsp. spoons
• olive or sunflower oil – 2 tbsp. spoons
• brown sugar – 1 tbsp. spoon
• parsley – 1/3 bunch
• salt, black pepper - to taste

How to cook cod on a bed of caramelized pumpkin and apple:

1. Pour flour into a plate, add salt and pepper. Stir.

2. Bread the cod fillet in flour and shake off the excess.

3. Heat a frying pan, pour in sunflower or olive oil. Quickly fry the cod fillet until golden brown and transfer to a baking dish.

4. Bring until cooked in the oven at 200°C for 10 minutes.

5. On a board, cut the pumpkin into cubes, removing the peel and seeds.

6. Peel and core the apple. Cut into medium-thick slices.

7. In a second frying pan, melt half the butter, add the pumpkin and apple. Fry for 10 minutes. Then sprinkle with brown sugar and caramelize, stirring constantly, for another 10 minutes. Squeeze a little lemon juice, stir and turn off the heat.

8. For the sauce, melt the butter in a saucepan, add finely chopped parsley leaves, add a little salt and pepper. After 5 minutes, squeeze out some lemon juice.

9. Place apple slices on a serving plate and pumpkin pieces on top. Then cod fillet. Drizzle with sauce and serve immediately.

The host of the Domashny TV channel shared her rich culinary experience in her debut book “Home Cooking. Family recipes”, and we chose 5 simple and tasty dishes that Lara Katsova prepared together with celebrity guests in the “Home Kitchen” program. Cook together!

The host of the Domashny TV channel shared her rich culinary experience in her debut book “Home Cooking. Family recipes”, and we chose 5 simple and tasty dishes that Lara Katsova prepared together with celebrity guests in the “Home Kitchen” program. Cook together!

1. TURKEY LIVER PATE

Ingredients:
turkey liver (not frozen) – 500 g
milk – 2 cups
cream (20%) – 1 cup
onions (medium size) – 3 pcs.
butter – 1 tbsp. heaped spoon
vegetable oil – 3–4 tbsp. spoons salt,
black pepper - to taste

How to make turkey liver pate:

1. Rinse the liver well, free it of veins. Make sure there are no green spots or green bags. This is bile, the main enemy of any liver dish. If you see a green spot, just cut off this piece.
2. Place the washed and processed liver in a bowl and cover with milk.
3. Peel the onion and cut into half rings.
4. Place the frying pan over medium heat, pour in vegetable oil. Fry the onion for 20 minutes until half cooked.
5. Rinse the liver with water in a colander and add to the onion along with the butter. Fry, stirring constantly for 20–25 minutes.
6. Reduce heat, pour in cream, add salt and pepper and simmer for 15–20 minutes.
7. Let cool to room temperature and place the liver-onion mixture in a blender. Scroll a couple of times. Taste for salt and pepper. If there are enough spices, place in a mold and refrigerate for at least 5 hours, preferably overnight. The pate must brew.

The most authentic home cooking that fills us with warmth, joy, childhood memories and happiness. Home kitchen.

The host of the Domashny TV channel shared her rich culinary experience in her debut book “Home Cooking. Family recipes”, and we chose 5 simple and tasty dishes that Lara Katsova prepared together with celebrity guests in the “Home Kitchen” program. Cook together!

2. GRANNY’S OMELETE ON TOAST

Ingredients:

Borodino bread – 1 loaf
egg – 4 pcs.
onion (medium size) – 1 pc.
vegetable oil – 3 tbsp. spoons
green onion – 2–3 feathers
salt, black pepper - to taste

How to make Grandma's omelette on toast:

1. Place eggs in a saucepan, fill with water, throw in a pinch of salt and let cook.

2. Peel the onion and cut into small cubes.

3. In a frying pan, fry the onion in vegetable oil until golden brown. Don't forget to stir constantly. To be on the safe side, add a little salt to the onion. It will release juice and reduce the chance of the onions burning.

4. Drain the water from the saucepan and immediately pour cold water over the eggs. After 15 minutes, peel them and place them in a bowl.

5. Chop the boiled eggs with a fork, add the fried onion, salt and pepper to taste. Mix well.

6. On a board, cut Borodino bread into medium-thick slices. Dry the toast in a dry frying pan or toaster.

7. Place the onion-egg mixture on top of the toast and garnish with green onions.

3. STEWED CHICKEN HEARTS IN SOUR CREAM AND SPOT PUREE

Ingredients:

• chicken hearts – 500 g
• milk – 1 glass
• potatoes (medium size) – 5 pcs.
• onions (medium size) – 2 pcs.
• carrots (medium size) – 2 pcs.
• vegetable oil – 6 tbsp. spoons
• bay leaf - 2 pcs.
• sour cream (15%) – 3 tbsp. spoons
• butter – 1/2 tbsp. spoons
• garlic – 2 cloves
• dill and parsley - a few sprigs
• salt, black pepper - to taste

How to cook stewed chicken hearts in sour cream and spotted puree:

1. Peel the onions, carrots and potatoes. Place the potatoes in a saucepan and add cold water so that it just covers the clean tubers.

2. Cut the onion into small cubes. Cut one carrot into small strips, and the other into very small cubes.

3. Process the hearts, clearing them of excess veins and fat. Rinse the hearts well in a colander.

4. Heat the first frying pan over medium heat, pour in half the vegetable oil and fry the hearts for 15 minutes.

5. Add half the onion and carrot strips to the hearts. Continue roasting for 30 minutes. Don't forget to stir. If necessary, you can add a little water.

6. Heat a second frying pan over medium-low heat. Pour in the rest of the vegetable oil, add butter, add the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20–25 minutes.

7. Place the pan with the potatoes on the fire, add salt and cook until tender.

8. Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15–20 minutes.

9. Chop the dill, parsley and a couple of cloves of garlic.

10. 5 minutes before readiness, place the greens and garlic in the frying pan with the hearts. Stir.

11. Drain the water from the pan with the finished potatoes. Heat the milk slightly in a saucepan. Make a puree. Stir fried onions and carrots into the puree. Taste for salt.

4. CUTLETS “FIFTI-FIFTI” WITH GRILLED VEGETABLES

Ingredients:

• chicken thigh or drumstick pulp – 500 g
• milk – 1 glass
• white bread – 1/4 loaf
• egg – 1 pc.
• eggplant – 1 pc.
• zucchini – 1 pc.
• tomato – 1 pc.
• cilantro – 1 bunch
• dill – 1/2 bunch
• parsley – 1/2 bunch
• green onions – 1/3 bunch
• vegetable oil
• salt, black pepper - to taste

How to cook “FiFti-FiFti” cutlets with grilled vegetables:

1. Rinse the chicken meat, remove excess veins and cartilage. Cut into small pieces.

2. Finely chop the cilantro, parsley and dill along with the roots. Chop the green onions. Place everything in a bowl.

3. Soak the loaf in milk.

4. Pass the meat and loaf through a meat grinder directly into a bowl of greens. Add the egg. Add salt and pepper to taste and beat the minced meat well.

5. Form round cutlets and fry in vegetable oil.

6. Cut the eggplant into large rings and add a little salt. Let stand for 10 minutes and rinse with cold water. Dry with a paper towel.

7. Slice the zucchini like the eggplant, and divide the tomato into two parts lengthwise.

8. Heat the grill pan. Brush the surface with vegetable oil and fry the vegetables over medium heat. Salt and pepper to taste.

5. COD ON A BED OF CARAMELIZED PUMPKIN AND APPLE

Ingredients:

• cod fillet – 4 pcs.
• green apple (medium size) – 2 pcs.
• lemon – 1 pc.
• Butternut pumpkin – 1/4 pcs.
• flour – 2 tbsp. spoons
• butter – 2 tbsp. spoons
• olive or sunflower oil – 2 tbsp. spoons
• brown sugar – 1 tbsp. spoon
• parsley – 1/3 bunch
• salt, black pepper - to taste

How to cook cod on a bed of caramelized pumpkin and apple:

1. Pour flour into a plate, add salt and pepper. Stir.

2. Bread the cod fillet in flour and shake off the excess.

3. Heat a frying pan, pour in sunflower or olive oil. Quickly fry the cod fillet until golden brown and transfer to a baking dish.

4. Bring until cooked in the oven at 200°C for 10 minutes.

5. On a board, cut the pumpkin into cubes, removing the peel and seeds.

6. Peel and core the apple. Cut into medium-thick slices.

7. In a second frying pan, melt half the butter, add the pumpkin and apple. Fry for 10 minutes. Then sprinkle with brown sugar and caramelize, stirring constantly, for another 10 minutes. Squeeze a little lemon juice, stir and turn off the heat.

8. For the sauce, melt the butter in a saucepan, add finely chopped parsley leaves, add a little salt and pepper. After 5 minutes, squeeze out some lemon juice.

9. Place apple slices on a serving plate and pumpkin pieces on top. Then cod fillet. Drizzle with sauce and serve immediately.

Famous TV presenter Lara Katsova told how to prepare mackerel pate, stewed chicken hearts, crispy fish, vegetable cutlets with suluguni and some other delicacies. Thanks to detailed descriptions surprise guests with each dish culinary masterpieces it will become even easier. The TV presenter believes that thanks to your culinary skills you can easily win a man.

Everyone is used to eating mackerel only with baked potatoes, black bread and pickles, but in vain! After all, in the form of a pate, it will not only be able to surprise your loved one, but will also be an excellent solution when there is no time, you are not yet at the parade, but the main guest is already on the doorstep. It will be simple and easy, and if your betrothed loves football, then this will become his favorite snack.

// Photo: Press service of the Domashny TV channel

Cooking time: 0:30

Pan

We will need:

Hot smoked mackerel 1 pc.

Cream cheese 2 tbsp. l.

Creamy horseradish 1 tsp. with a slide

Lemon juice 1 tsp.

Toast bread

A few green onions, optional

Preparation:

1. Remove skin and entrails from mackerel. Carefully run your fingers through the pulp and remove all the seeds.
2. Cut the lemon in half and squeeze out the juice. To make it easier for you, first roll it along the board, and after cutting it, pierce the flesh several times with a knife.
3. Place mackerel pulp, cheese, horseradish, lemon juice into a blender and blend. If the mackerel is salty, add a little more cream cheese.
4. Heat the bread in a dry frying pan and place the pate on top.
5. Finely chop a few green onions with a sharp knife and decorate the pate.

This dish is perfect for a delicious lunch. The recipe for puree was invented by my close friend Svetlana from Riga, when she was trying to woo her little man - fried onions and carrots can whet your appetite at that very second!

// Photo: Press service of the Domashny TV channel

Cooking time: 1:00

Dishes and kitchenware:

Sharp knife

Paring knife

Puree masher

Two frying pans

Saucepan or saucepan

Small saucepan

We will need:

Chicken hearts 500 g

Milk 1 glass

Potatoes (medium size) 5 pcs.

Vegetable oil 6 tbsp.

Bay leaf 2 pcs.

Sour cream (15%) 3 tbsp. l.

Butter 1/2 tbsp. l.

Garlic 2 cloves

Dill and parsley several sprigs

Salt, black pepper to taste

Preparation:

1. Peel the onions, carrots and potatoes. Place the potatoes in a saucepan and add cold water so that it just covers the clean tubers.
2. Cut the onion into small cubes. Cut one carrot into small strips, and the other into very small cubes.
3. Process the hearts, clearing them of excess veins and fat. Rinse the hearts well in a colander.
4. Heat the first frying pan over medium heat, pour in half the vegetable oil and fry the hearts for 15 minutes.
5. Add half the onion and carrot strips to the hearts. Continue roasting for 30 minutes. Don't forget to stir. If necessary, you can add a little water.
6. Heat a second skillet over medium-low heat. Pour in the rest of the vegetable oil, add butter, add the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20–25 minutes.
7. Place the pan with the potatoes on the fire, add salt and cook until tender.
8. Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15–20 minutes.
9. Chop the dill, parsley and a couple of cloves of garlic.
10. 5 minutes before readiness, place the greens and garlic in the frying pan with the hearts. Stir.
11. Drain the water from the pan with the cooked potatoes. Heat the milk slightly in a saucepan. Make a puree. Stir fried onions and carrots into the puree. Taste for salt.

Have you already gotten around to meeting your relatives? Want to impress your mother-in-law? Then start cooking without hesitation! As an alternative to expensive salmon and trout, I suggest Russian coho salmon - it is in no way inferior to them in taste, and your boyfriend’s mother will even ask you for a recipe for his future father-in-law.

// Photo: Press service of the Domashny TV channel

Cooking time: 1:00

Dishes and kitchenware:

Large and small bowls

Small ladle

Wide blade knife

culinary brush

Baking dish

Small saucepan

Small saucepan

Pan

Pancake pan

Polished paper

We will need:

Red fish (salmon, salmon, trout) 500 g

Sour cream (20%) 1 jar

Allspice peas 3–4 pcs.

Onions (medium size) 2 pcs.

Dill 1/2 bunch

Green onions 1/3 bunch

Horseradish 1 tsp.

Vegetable oil

Bay leaf

Salt, black pepper to taste

Preparation:

1. Remove the skin from the fish. Place the fish in a saucepan and cover with water. Add bay leaf, allspice, and a pinch of salt. Boil the fish for 15 minutes over medium heat.
2. Place on a plate or in a bowl. Let cool and carefully remove the seeds, disassemble into small pieces with your hands.
3. Peel the onion and cut into small cubes.
4. Finely chop the greens.
5. Pour a little vegetable oil into the frying pan, add the onion and fry over medium heat for 15–20 minutes, stirring constantly.
6. Add the fish to the onion and stir. Reduce heat a little, add salt and pepper. Fry for 15 minutes.
7. 5 minutes before readiness, add the greens, stir and turn off the heat.
8. Place a piece of polished paper in a baking dish, place the spring rolls, brush with melted butter and bake in the oven for 15 minutes at 200°C.
9. While the pancakes are in the oven, make the sauce. Simply mix sour cream and a spoonful of horseradish in a small bowl. If desired, add dill to the sauce.

A more budget-friendly, but no less tasty recipe based on dishes of the same name from Jamie Oliver and Gordon Ramsay. Absolutely any Russian housewife can prepare this, and the crunch will be no worse than in the UK. So if your sweetie loves to travel, you can surprise him with your knowledge of world cooking.

// Photo: Press service of the Domashny TV channel

Cooking time: 1:15

Dishes and kitchenware:

Mixer with bowl or food processor

Two bowls

Baking tray

We will need:

White fish fillet (cod, sea ​​bass) 2 pcs.

Hard cheese (medium size) 1 pc.

White bread (yesterday's) 1/2 loaf

Tomato (medium size) 3 pcs.

Lemon 1/2 pcs.

Chili pepper 1 pc.

Garlic 3-4 cloves

Dry oregano 2 pinches

Dried basil 2 pinches

Olive oil 5–6 tbsp. l.

Salt, black pepper to taste

Preparation:

1. Peel the garlic, break yesterday's loaf into small pieces and place in a food processor. Add three tablespoons of olive oil and pulse until crumbly. Place in a bowl.
2. Cut the cheese into small pieces. Remove seeds from chili peppers. Place in a food processor bowl, add a couple of tablespoons of olive oil and process until smooth. Place in another bowl.
3. Add oregano, basil, juice of half a lemon to the bowl with the cheese and chili pepper and mix well.
4. Preheat oven to 200°C. Grease a baking sheet with olive oil and place the fish fillets. Season with salt and pepper. Place in the oven for 15 minutes.
5. Cut the tomatoes into medium-thick slices.
6. Remove the pan from the oven. Place tomato circles on the fillet, then carefully spread the cheese mixture and sprinkle a layer of breadcrumbs on top. Return the pan to the oven for another 30-35 minutes until golden and crispy.
7. Serve on a flat platter with green salad and fresh cucumber.

// Photo: Press service of the Domashny TV channel

Vegetable cutlets with suluguni

It is difficult to get children to eat vegetables, as well as some males. But these colorful cutlets are able to cope with any difficulties - the stretchy cheese attracts their attention. In Italy they add parmesan, but I take suluguni, which can be found in any nearby store.

Cooking time: 1:00

Dishes and kitchenware:

Two bowls

Paring knife

Pan

Polished paper

We will need:

Zucchini or zucchini (medium size) 2 pcs.

Carrots (medium size) 2 pcs.

Egg 2 pcs.

White bread 1/4 loaf

Suluguni 1/4 mug

Breaded crackers 3-4 tbsp. l.

Vegetable oil 3–4 tbsp. l.

Green onion 5–6 feathers

Cilantro 1/3 bunch

Salt, black pepper to taste

Preparation:

1. Peel the carrots and zucchini. Grate on a coarse grater into a bowl.
2. Add salt, stir and leave for 15 minutes.
3. Blend yesterday's loaf in a blender until you get bread crumbs.
4. Grate the suluguni on a coarse grater.
5. Finely chop the cilantro and chop the green onions a little larger.
6. Place the grated carrots and zucchini in a colander and carefully squeeze out the liquid. Return to bowl.
7. Add grated suluguni, bread crumbs, herbs, eggs. Salt and pepper to taste.
8. Place a piece of polished paper on a tray.
9. Form into round cutlets, bread in breadcrumbs and place on paper. Place in the refrigerator for an hour.
10. After an hour, remove the cutlets from the refrigerator. Heat a frying pan, pour in vegetable oil and fry the cutlets until golden brown. Serve on a platter.

Sandwich with cream cheese and roasted peppers

It is perfect for entertaining as a light snack before a big feast! I even have a special jar with a latch at home in which baked peppers are stored. A cream cheese I buy domestically produced ones - they are very tasty and are sold almost everywhere. And the recipe will help you meet a wonderful morning in bed and surprise your man.

Cooking time: 1:30

If the peppers are prepared in advance, cooking will take 20 minutes.

Dishes and kitchenware:

Baking dish

Cheese cutting knife

Garlic press

Small saucepan

Pan

Plastic bag

Cling film, foil or lid

We will need:

Red bell pepper 2–3 pcs.

Baguette or loaf 1 pc.

Curd cheese 3 tbsp. l.

Vegetable oil 2 tbsp. l.

Garlic 1 clove

Balsamic vinegar 1–2 tsp.

Green salad leaves to taste

Salt, black pepper to taste

Hard cheese, small piece optional

Preparation:

1. Place in the form bell pepper, grease it with vegetable oil and bake in the oven at 200 °C for 40 minutes.
2. Immediately transfer the baked peppers into a plastic bag and seal it. Wait until the contents of the package become warm. Just check with your hand.
3. Carefully peel the skins of the peppers and remove the seeds. Transfer to a bowl. Juice may form. Drain it.
4. Heat a couple of tablespoons of vegetable oil in a small saucepan.
5. Add the warm oil to the peppers along with the balsamic vinegar and minced garlic clove. Salt and pepper. Give it a try. If you don't have enough heat, add a little more balsamic.
6. Cover the bowl with a lid, film or foil and put it in the refrigerator. Ideally, baked peppers are delicious the next day.
7. Cut the baguette and dry the pieces in a dry frying pan.
8. Spread each piece with cottage cheese and carefully place lettuce leaves on top.
9. Cut the baked pepper into large strips, distribute throughout the sandwich and, if desired, garnish with a few shavings hard cheese. Serve on a wooden board or oblong platter.

The star of Lara Katsova, a freelance cook from Odessa, rose in 2014. This year, Lara became the TV presenter of her own culinary show “Home Kitchen” and woke up famous throughout the country. The independent culinary specialist introduced TV viewers to the famous Odessa cuisine, which, according to rumors and anecdotes, was only briefly known, but was known to everyone in the post-Soviet expanses. “Home Cooking” immediately won the love of TV viewers as original recipes, and the sincerity that the TV presenter showed while she was cooking, and the famous Odessa humor of the culinary specialist.

In addition to filming her own TV show on the Domashny channel, Lara Katsova works as a chef at the Odessa Kitchen of Mama Rola enterprise, gives dinners in famous Moscow restaurants, and also goes on tour to Russian cities, where she performs at gastronomic author shows and cooks in popular establishments in these cities. Today the press calls Lara Katsova a gastronomic celebrity.

Lara is a native Odessa resident. The cook was born on May 17, presumably 1968 (exact information is difficult to find). The story of the birth of this bright woman is as unusual as Lara herself. Despite the fact that Katsova was born in Odessa, Chelyabinsk is recorded in her birth certificate. The fact is that immediately after the birth of his youngest daughter, Abram Katsov, a test pilot and Odessa resident, was sent to test a new aircraft in Chelyabinsk. When they found out that he had just had a child, they advised him to cheat a little and write down that Lara was born in this northern city. This way the family could get housing in Chelyabinsk.

5-day-old Lara Katsova was immediately sent by plane from the “pearl by the sea” to the “harshest” city.

There the girl graduated from school with a biological and chemical bias and received a higher education. True, not the one the girl wanted. Lara Katsova planned to become an ophthalmologist. This dream was based on the desire to cure my beloved grandmother Esther Markovna, who was quickly losing her sight. But Katsova was not accepted into the Chelyabinsk Medical Institute. But they took her to the Polytechnic, where the girl chose the Faculty of Chemistry and Physics of Metals. This is how Lara Katsova became a process engineer. True, Katsova’s diploma was not useful.

Cooking and creativity

The creative biography of Lara Katsova is also closely connected with her beloved Jewish grandmother Esther Markovna Trakhtman, to whose holidays Lara Katsova flew to her native Odessa every summer. Grandmother taught her granddaughter delicious recipes and the wisdom of Jewish-Odessa home cooking. As the cook repeated more than once in her own programs, Esther Markovna made such mincemeat that the whole city came to try this treat. Lara's mother was also an excellent cook.

After graduating from university in Chelyabinsk, Katsova went to work in Moscow. The future famous chef was in a hurry to earn money for her grandmother’s operation. This is how Lara got into Russian show business. Lara met by chance. The singer took Katsova as a concert administrator. Then Lara “migrated” to a similar job to. Then she worked for.

A turning point in Katsova’s life occurred when her mother passed away while caring for her grandmother. It took Lara several months to recover from such a blow. This break was enough for show business to “forget” about the Odessa resident.

After some time, Lara Katsova managed to get a job in her hometown. Lara Katsova became the executive director of the Odessa festival “Big Difference”.

One day Lara Katsova was going through her mother’s things and found her grandmother’s recipe book in them. And then there are scattered notes and tips with the cooking secrets of mother and grandmother. Katsova began cooking according to them and became so carried away that she gained fame as one of the best chefs native Odessa. The amateur cook began to be invited to Moscow, where, as a freelance cook, Katsova prepared home-made food for various restaurants and cafes.

The second time Moscow turned out to be more hospitable. The Odessa native was hired as a concert director for the TV show “ProjectorParisHilton”, where Katsova resolved organizational issues of the TV show. But Lara Katsova was much more attracted to the kitchen, where the woman felt like a fish in water.

In 2014, when Katsova turned 47 years old, the woman gained popularity. This spring, Lara Katsova took part in the culinary competition “Recipe for a Million” on the STS channel, where she competed with dignity against professional chefs. This is a project of a TV presenter, whom viewers know from the famous culinary sitcom.

And then the free cook received her own program. Lara was invited to the “Domashny” TV channel and was entrusted with hosting the “Home Kitchen” TV show.

Today, only eminent guests come to Katsova’s show – show business stars, popular athletes, actors and politicians. A group with, and - who was not at Lara’s “Home Kitchen”.

Together with them, Lara Katsova prepares incredibly tasty homemade dishes according to the recipes of her beloved grandmother Esther and her own. But these preparations would not have been so attractive to TV viewers if the famous Odessa humor of the TV presenter had not accompanied them in the “duet”.

The chef explains the popularity of his own program by the fact that today people are already tired of Japanese, oriental and other exotic cuisines. And in Lara Katsova’s TV show there are only homemade, cozy recipes, the ingredients for which can be found in the nearest store. In addition, culinary dishes can be repeated in almost any kitchen and almost everything can be prepared by hand, without using complex kitchen equipment.

As Lara Katsova stated in an interview, a self-respecting Odessa resident does not use a blender when preparing native dishes. The cook noted that to prepare the cutlets, of course, you need a meat grinder, but mincemeat, eggplant caviar and various salads are prepared only by hand.

The special homely atmosphere of the program is also supported by the main rule of “Home Cooking”: guests cannot leave the kitchen until they have eaten everything prepared.

It is worth noting that Lara Katsova shares recipes not only in video format. The chef’s culinary secrets also regularly appear in the Gastronom magazine.

Katsov also shares his own culinary masterpieces on the page in “ Instagram" This glamorous platform also failed to influence the chef’s signature style. The freelance cook is not afraid to post photos of simple, “unglamorous” but universally beloved dishes like sandwiches with sprats. However, even a dish that any housewife can prepare, Lara’s execution will be distinguished by professional presentation, experiments with ingredients and other interesting little details.

Personal life

The artist, who is open and knows how to joke, does not like to talk about things that do not relate to her work. The personal life of Lara Katsova is quite closed from prying eyes. In one of the television broadcasts it was mentioned that the TV presenter is married and has a family. But that's where all the information ends.

Lara Katsova now

Today Katsova is often invited to various popular TV shows, which is not surprising. After all, Lara is now a real TV star. Spectators enjoyed watching their favorite artist in the humorous entertainment shows “Killer Evening” and “Laughter Without Rules.”

Lara Katsova's gastronomic career is only progressing. In addition to the ever-popular TV show, the chef is also involved in other projects. As the cook promised, Lara published a book-collection of recipes from her legendary grandmother, Esther Markovna, whom Katsova mentioned more than once in her culinary program. The book was published by AST Publishing House and was named after the program that brought Lara popularity, “Home Cooking.”

In addition, Lara Katsova continued to cook outside the television screen; the woman became a brand chef of a Moscow restaurant of Odessa cuisine called “Barkas”.

Projects

• 2014 – “Recipe for a Million”
• 2014 – “Home Cooking”