126. Easter almond macaroons (French recipe)

Less than a day is left before one of the main Christian holidays! People are already wondering what to cook for Easter, so I couldn't let the occasion pass and decided to make something unusual. Easter almond macaroons to a French recipe, for instance. Details and photos of how to make these French pastries (or rather biscuits) are under the cut. Read more »»

123. Peremyachi (Tatar recipe)

Peremyach (from Tatar pärämäç) is a round pie of unleavened or yeast dough with minced meat, fried in oil. In the old days they were made with a filling of finely chopped boiled meat, fried in oil in cauldrons and served for breakfast with a strong broth. The name "belyash", sometimes used for peremyach, is historically incorrect. In Tatar and Bashkir cuisine the word "belish" means a large baked pie of unleavened dough with all sorts of fillings. I've already posted its recipe ;). Read more »»

125. Kyiv-style syrniki (Ukrainian recipe)

Syrniki (also tvorozhniki; Ukrainian syrnyky, from the Ukrainian syr — cottage cheese) are a dish of Russian and Ukrainian cuisine in the form of cottage cheese fritters: fried patties of cottage cheese mixed with flour (some cooks hold that real syrniki have no flour in them) and eggs. Syrniki are usually fried in vegetable oil, but some recipes call for baking them in the oven. The most popular are plain syrniki and syrniki with raisins, which is what we're going to make today. Read more »»

122. Pork chop with champignons (recipe)

Not long ago I told you the traditional Italian recipe for pork braised with milk and herbs. Today there'll be a simpler and quicker, but also tasty, recipe for pork chops with champignons. Details and photos, as usual, under the cut ;). Read more »»

124. Pots with meat and mushrooms (recipe)

Thanks to how simple it is to make, meat in a pot is a very popular dish (on a par with pilaf, whose Uzbek recipe I've already posted). It's most often made with mushrooms, though there are versions with egg, lard or even apples. Details and photos are under the cut. Read more »»

121. "Three creams" cake (French recipe)

Today is the eighth of March — International Women's Day! So I want to congratulate all the women who read my blog on this spring holiday, wish them a life as sweet as the "Almondy" almond cake, and share the French recipe for the "Three creams" cake. Details and photos are under the cut ;). Read more »»