Sautéed Calamari With Italian Herbs
Bayev's Kitchen
by Alex Bayev
4d ago
This quick calamari recipe is a great Mediterranean-style appetizer. Butter gives the calamari a tender and flavorful base, while garlic brings piquancy and depth of flavor. A blend of Italian spices, including oregano and thyme, enrich the dish with herbal notes, and chili flakes add spice, making the flavor more vibrant and expressive. The calamari has a moderately soft yet firm texture that blends perfectly with the creamy smoothness of the butter. These calamari are best served with slices of fresh lemon to add freshness and sourness, which balances perfectly with the spiciness and sharpne ..read more
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Halva chocolate Chunk cookies with Brown Butter
Bayev's Kitchen
by Alex Bayev
1w ago
Chocolate, halva, and brown butter cookies are a non-basic treat that combines sweetness and rich flavors. The brown butter adds a rich, nutty flavor that blends beautifully with the depth and complexity of both milk and dark chocolate, providing a balance between sweetness and bitterness. The halva contributes notes of caramel and a slightly stretchy texture, making each cookie extraordinarily soft and slightly crumbly, while the baking soda and leavening agent ensure the cookies are lifted and light. These cookies are perfect served as a dessert or snack any time of day. It will go great wit ..read more
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Miso Blondies
Bayev's Kitchen
by Alex Bayev
2w ago
Miso Blondies is something incredible. A recipe that suggests using seemingly incompatible ingredients and rewards courage with mind-blowing flavor. I’m not lying when I say that this is my favorite recipe out of all the blondie and brownie recipes I’ve ever made. And, it’s also definitely in the top-3 of my favorite desserts at the moment. If anyone doesn’t know, miso paste is a product made by fermenting soybeans with salt and koji (fermented rice grain), commonly used in Japanese cuisine. Its addition creates a unique combination of sweetness and saltiness, and brings complex umami notes to ..read more
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Pasta Crazy Alfredo
Bayev's Kitchen
by Alex Bayev
3w ago
An amazing recipe for “Crazy Alfredo” combines classic Italian flavors with unexpected accents. This dish exquisitely combines the tenderness of cream sauce with the piquancy of red peppers, the flavor of shiitake mushrooms and the saltiness of bacon or pancetta. The use of gorgonzola and parmesan cheese adds a deep cheesy note, while the core of artichokes brings a slight freshness. This dish is perfect for a cozy dinner at home or an impressive dinner with friends. Cooking time — 30 minutes overall. Includes 20 minutes of preparation and cooking + 10 minutes unattended. Ingredients For 3 ..read more
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Onion Confit with Port Wine and Rosemary
Bayev's Kitchen
by Alex Bayev
1M ago
Onion confit is the sweetness of caramelized onions enriched with the deep, slightly tart taste of port wine and aromatic notes of rosemary. This confit is a bridge between traditional French cuisine, where such slow cooking techniques are often used, and modern gastronomic experimentation. In terms of flavor, this confit is a true symphony. The sweetness of the onion, the richness of the port and the flavor of the rosemary create a harmony that goes well with many dishes. It can be both an exquisite addition to meat dishes and an original component for cheese plates. Cooking time — 1 hour a ..read more
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Cherry Cinnabons. Soft rolls with cherry jam and mascarpone glaze
Bayev's Kitchen
by Alex Bayev
1M ago
Cinnabons with cherries are a real treat for sweet lovers. In this recipe, soft, fluffy dough meets juicy, lightly sour cherries to create an unbeatable combination of flavors. Cinnamon adds warmth and flavor, while vanilla extract enhances the sweetness. A delicate mascarpone glaze with a slight vanilla flavor completes the picture. These sinabons are perfect with your morning coffee or as a dessert for family gatherings. If you want something a little more classic, try my no-knead cinnabon recipe. Cooking time — 2 hours and 30 minutes overall + cooling time. Includes 40 minutes of preparat ..read more
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Bayev's Kitchen
by Alex Bayev
1M ago
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Chopped Chicken Fritters with Mozarella Cheese
Bayev's Kitchen
by Alex Bayev
2M ago
Chopped chicken breast with cheese combine the tenderness of chicken meat, the creaminess of cheese and a golden crust. You don’t need a meat grinder for these cutlets, and you have all the ingredients on hand. Using chicken fillet instead of red meat makes these cutlets practically diet-friendly, while still turning out juicy and melt-in-your-mouth. The recipe is versatile and is perfect for both a casual lunch and a holiday table. In addition, you can use these patties to make burgers. Cooking time — 25 minutes overall. Includes 25 minutes of preparation and cooking + 0 minutes unattended ..read more
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Beef and Lamb Shawarma with Lebanese Tarator Tahini Sauce
Bayev's Kitchen
by Alex Bayev
3M ago
Beef and lamb shawarma with tarator sauce is a dish that truly captures the essence of Middle Eastern flavors. This recipe combines the richness of beef and pronounced taste of lamb in harmony of spices and flavors. The crown of this dish is the Tarator sauce, creamy and tangy, perfectly complementing the spiced meat. As an alternative to this dish you can serve other favorite sauces – aioli, tartar or regular mayonnaise. If you are a fan of Middle Eastern cuisine or just want to try something new, this beef and lamb shawarma with tarator sauce will surely be a delightful treat for you. Conte ..read more
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Tarator (Lebanese tahini sauce)
Bayev's Kitchen
by Alex Bayev
3M ago
Tarator, or Lebanese tahini sauce, is the epitome of eastern gastronomic art, combining simplicity of preparation and delicacy of flavor. Created from natural ingredients, this sauce is the perfect accompaniment to many dishes, from vegetable salads to meat and fish appetizers. The secret of its uniqueness lies in the combination of aromatic tahini with garlic and lemon juice, enriched with subtle notes of parsley. The distinctive feature of this sauce is its versatility, thanks to which it will go well with both vegetables and meat, and especially well in the shawarma with lamb and beef recip ..read more
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