5 amazing recipes from the participants of the festival “Oh, yes! Food!"

July 21 and 22 in St. Petersburg for the sixth time will be a gastronomic holiday "Oh, yes! Food!". On the eve of the festival, its future participants shared with us recipes for their signature dishes.

460 calories

5 amazing recipes from the participants of the festival “Oh, yes! Food!5 amazing recipes from the participants of the festival “Oh, yes! Food!

Barley with champignons and blue cheese

Truly royal porridge from the chef- the cook of the Zerno gastroproject Lolita Lunina.

5 amazing recipes from the participants of the festival “Oh, yes! Food!

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Cream (20% fat)

100 g

Oil (plants)

20 ml

Spices (Provence herbs)

4 g

Cooking process

  1. Rinse the barley and boil until cooked according to the instructions on the package.

  2. Cut the onions into cubes and fry in oil. Add honey and caramelize.
  3. Cut the mushrooms and sauté with garlic.
  4. Add the dill blue cheese, mushrooms, caramelized onions, cream, Provencal herbs and spices (salt, pepper, nutmeg, cardamom to taste) to the prepared pearl barley. Shuffle.

  5. Sprinkle grated parmesan and greens on top.

275 calories

5 amazing recipes from the participants of the festival “Oh, yes! Food!5 amazing recipes from the participants of the festival “Oh, yes! Food!

Middle Eastern spicy scrambled eggs with stewed greens from the menu Hummus "Mamele".

5 amazing recipes from the participants of the festival “Oh, yes! Food!

COOKING TIME :

25 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Onion (leek or onion)

120 g

Cheese (soft Labane or its equivalent)

50 g

Pepper (ground black)

to taste

Cooking process

  1. Peel and chop the onion. If you use leek, then rings, onions can be smaller. Then peel and finely chop the garlic.

  2. In a spacious saucepan, heat a little oil. Fry the coriander and favorite spices first for a minute. Then add onions and garlic and passerut until they are soft and golden.
  3. Add a little lemon juice to the stewpan. Then lay out the spinach and cook for 2-3 minutes, until it decreases in volume.

    Shuffle.

  4. Add half the remaining greens, salt and pepper.
  5. Make small holes and gently break the eggs into them. For convenience and to guarantee the preservation of the yolk, first break the egg into a small bowl, and pour it into the stewpan from there.
  6. Cover the stewpan with a lid, reduce heat and cook until the eggs turn white on top.

    The yolk should remain liquid.

  7. Add the soft cheese, remaining greens and spices. Salt and pepper to taste before serving.

496 calories

5 amazing recipes from the participants of the festival “Oh, yes! Food!5 amazing recipes from the participants of the festival “Oh, yes! Food!

Buckwheat noodles with squid and spicy mayonnaise from the chef of the Japanese bistro Ronny.

5 amazing recipes from the participants of the festival “Oh, yes! Food!

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Noodles (boiled buckwheat)

400 g

Preparation process

  1. Prepare the broth.

    Dip the carrots, onions, 2 cloves of garlic, ginger, dill, parsley and cilantro into the water. Boil for 40 minutes (do not forget to remove the foam during the process). Strain the broth, add miso paste and soy sauce and stir until they are completely dissolved.

  2. While cooking the broth, prepare spicy sauce. Add 4 cloves of garlic, sriracha sauce, 20 ml of sesame oil and 20 ml of soy sauce to mayonnaise.

    Grind everything with a blender.

  3. Pickle the cucumbers. Cut them into thin slices. Dissolve salt and sugar in rice vinegar. Pour the cucumbers with marinade and leave for 15-20 minutes.

  4. Now you can collect ramen. Put boiled noodles at the bottom of the plate, and add finely chopped raw squid on top. Pour in hot broth, add spicy sauce, pickled cucumbers and sesame oil. Garnish with finely chopped green onions, nori and sesame seeds.

287 calories

5 amazing recipes from the participants of the festival “Oh, yes! Food!5 amazing recipes from the participants of the festival “Oh, yes! Food!

The recipe for mussels stewed in white wine with onions, herbs and garlic, from the Black Sea Seafood team.

5 amazing recipes from the participants of the festival “Oh, yes! Food!

COOKING TIME :

20 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Onion (red onion)

70 g

Pepper (ground black)

to taste

Cooking process

  1. Sort and rinse the mussels well.
  2. Peel and finely chop the onions. Peel the garlic, crush with a knife and chop.
  3. Wash the parsley, separate the leaves from the stems and chop them finely with a knife.
  4. In a thick-walled pan or saucepan, heat the vegetable oil.

    Add onions and a handful of minced parsley. Sauté, stirring, for about 3 minutes over medium heat (not letting the onion to fry).

  5. Pour in white wine and then simmer for about 5 minutes over medium heat.
  6. Add the mussels, mix, cover the pan with a lid and cook for 3 minutes.
  7. Add the remaining chopped parsley, garlic and spices.

    Shuffle. Cover the pan and cook the mussels for another 3 minutes.

255 calories

5 amazing recipes from the participants of the festival “Oh, yes! Food!5 amazing recipes from the participants of the festival “Oh, yes! Food!

Rice with tuna, edamame beans, cucumber and an unusual dressing recipe Asian restaurant Bao Mochi.

5 amazing recipes from the participants of the festival “Oh, yes! Food!

COOKING TIME :

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Algae (sio kombu)

20 g

Juice (fresh pepper)

80 ml

Juice (fresh orange)

40 ml

Oil (plant :)

30 ml

Vinegar (rice mitsukan)

50 ml

Wine (rice mirin)

10 ml

Juice ( fresh beetroot)

for marinade

Cooking process

  1. Pre-marinate tuna with sea salt and tuna chips.
  2. Prepare a rice dressing: mix Mirin rice wine, Mitsukan rice vinegar and sugar.

    Add to rice and mix.

  3. For yuzu sauce, mix yuzu juice, fresh bell peppers and orange, shrimp sauce and salt in a blender. Add chilled vegetable oil in a thin stream.
  4. Thinly chop the onion. Blanch it with hot water and marinate in beetroot juice with anise, chili and cloves.

  5. Heat the rice to 50 degrees and add the tuna. Spread edamame beans, red pickled onions, chopped chuka seaweed and fresh cucumber in a circle. Garnish with chili peppers and kumquat, sprinkle with algae sio kombu and sesame seeds and pour over yuzu sauce.
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