Penne Alla Vodka
“How strong the sauce tastes is a matter of preference, but a heavy hand can ruin the dish.”
Contents:
Pasta (Penne or Rigatoni) – 450 g
Tomatoes peeled in their own juice – 400 g
Tomato paste – 170 g
Cream – 240 ml
Vodka – 60 ml
Unsalted butter – 45 g
Grated Parmesan – 55 g
Bow – 1 pc.
Garlic – 3 cloves
Paprika – 1 pinch
Salt (to taste)
Cooking method:
Melt the butter in a large saucepan over medium heat. Add the onion, garlic and chili flakes, lightly salting. Cook, stirring often, for about 15 minutes until the onion becomes very soft and brown. If needed, lower the heat to prevent burning. Next, stir in the tomato paste and cook for about 3 minutes until it offers a rich fragrance and thickens. Then fold in the tomatoes with their juice. Bring to a boil, then simmer for roughly 10 minutes while stirring, mashing the tomatoes gently so the sauce thickens slightly.
Add the cream and mix until integrated. Blend the sauce until smooth, then return it to the pot and season lightly with salt.
While the sauce simmers, cook the pasta in generously salted boiling water until it is almost al dente, about 3 minutes less than the package instructions. Then pour in the vodka to the tomato base and let it simmer over medium heat. Add the cooked pasta with a splash of the pasta water (about 120 ml) to help the sauce cling. Increase the heat to high and stir constantly for about 3 minutes, until the sauce coats the pasta and it reaches al dente texture. If the sauce thickens too quickly, add a little more water.
Remove from heat and fold in the cheese until the mixture is completely smooth and creamy. Adjust salt and seasoning as needed. If the vodka flavor is faint, add a few more drops and stir before serving. Transfer to bowls and finish with extra grated cheese.
Syrniki
“To soften the cheesecakes without spreading them in the pan, push cottage cheese through a sieve and freeze the finished mass briefly before shaping.”
Contents for Syrniki (6 pieces):
Cottage cheese 9% – 250 g
Chicken egg – 1 pc.
Premium wheat flour – 25 g (plus an additional 50 g for shaping)
Sugar – 30 g
For serving:
Sour cream – 50 g
Jam or jam – 50 g
Fresh raspberries – 10 g
Powdered sugar – 2 g
Cooking method:
Strain the cottage cheese through a large sieve into a bowl. Mix with the remaining ingredients until the texture is smooth. Divide the mass into six equal portions and place on a tray in the freezer for 5–7 minutes to firm up for easier shaping. Shape the cheesecakes on a floured surface by lightly rolling into a ball, pressing to flatten, and then forming a rounded edge with the flat side of a knife to create a gentle barrel profile. Repeat with each portion.
Heat a pan to a comfortable medium and lightly oil if needed. Fry the cheesecakes until the surfaces develop a buttery crust, then transfer them to a preheated oven at 160 °C for about 7–8 minutes to ensure they are cooked through. Plate the syrniki with a dollop of sour cream and a small spoon of jam or fresh berries. A light dusting of powdered sugar adds a touch of sweetness and color.
Crayfish Soup
“It is possible to prepare this soup without a blender if desired.”
Contents:
Crayfish – 5 pieces (plus a few more for garnish)
Chicken broth – 200 g
Crayfish biscuit – 30 g
Celery cream – 10 ml
Farm sauce – 10 ml
White bread – 2 slices
Raw egg yolk – 1 pc.
Cream – 20 ml
Lemon juice – 3 ml
Olive oil – 3 ml
Bay leaf – 2 pcs.
Green onions, dill, parsley, thyme and black pepper (optional)
Cooking method:
Begin by gently simmering live crayfish with a bay leaf, a pinch of pepper, and chopped herbs until the shells are vivid and the meat is set. Peel the crayfish from the shells, reserving some meat for garnish. In a blender, combine the crayfish meat with white bread pulp, ranch sauce, the raw yolk, a splash of cream, scallions, and parsley until the mixture is smooth. Shape the mixture into several small balls and cook them in the chicken broth for about 10 minutes, letting the flavors meld.
Pour the celery cream and extra cream into the broth, add thyme and bay leaf, then finish by stirring in the crayfish puree, lemon juice, and olive oil. Serve the soup hot, garnished with the remaining crayfish, and a light drizzle of fresh herbs if available.
Chicken Kebab
“Before placing skewers on the grill, a quick sprinkle of salt on the coals helps the meat crisp nicely. That simple trick makes a real difference.”
Contents:
Chicken legs – 1 kg
Tomato paste – 1/2 tablespoon
Sunflower oil – 400 ml
Paprika, salt and pepper (to taste)
Cooking method:
Cut the chicken thighs into uniform pieces about 5 cm long and 2 cm thick. Mix with half a tablespoon of tomato paste, paprika, salt, pepper, and the oil. Let the mixture rest for 15–20 minutes so the flavors sink in. Meanwhile, prepare a grill area with hot glowing coals. Thread the marinated chicken onto skewers, spacing pieces evenly, and keep a little distance from the hottest zone to prevent scorching. Before laying the skewers on the grill, sprinkle salt over the coals to moderate the heat and protect the meat from burning. Grill the kebabs for about 4–5 minutes per side, until the edges are lightly charred and the inside remains juicy. Serve hot and pair with a fresh salad or flatbread for a satisfying meal.