Optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller with their recipes on WomanJournal.ru.

Chef's Recipes: High Art Made Easy

Who said celebrity chefs, Michelin-starred chefs and culinary geniuses have complicated recipes?

Of course, they can spend a whole day preparing a dish with ingredients that are unthinkable for us. But sometimes they don't! And they come up with the simplest recipes, according to which everyone can build Tasty dinner for a short time.

“Naked” James Oliver and optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller, vegetarian propagandist Delia Smith and sushi genius Nobuki Matsushima with their signature recipes on WomanJournal.ru.

Cottage cheese vanilla pudding from James Oliver

What do you need:

110 g softened butter

220 g powdered sugar

2 vanilla pods

270 ml milk

How to make James Oliver's Cottage Cheese Vanilla Pudding:

1. Cut the vanilla pods lengthwise, remove the seeds, put the vanilla in a bowl.
2. Grate lemon zest, add butter and icing sugar, beat everything together. Add egg yolks to the mixture, beat again.
3. Pour milk at room temperature into it, squeeze lemon juice pour out the flour. Mix.
4. Put the dough in a greased baking dish, bake in a water bath for 45 minutes at 280 degrees. Serve with strawberries and cream or sour cream.
5. Cottage cheese pudding from James Oliver is ready.

Bon appetit!

Beef Burgundy by Julia Child

250 g bacon

1 kg beef tenderloin

1 carrot

1 bulb

2 tbsp. spoons of flour

750 ml dry red wine

1 st. a spoonful of olive oil

1 st. a spoonful of tomato paste

500 ml stock

Salt, black pepper to taste

How to cook beef burgundy from Julia Child:

1. Cut beef into cubes, pat dry with paper towels. Finely chop the bacon and fry, put in a baking dish.
2. In the same pan, fry the beef, then finely chopped onions and carrots.
3. Put all the prepared ingredients in the form. Salt, pepper, add flour, mix. Put in the oven, preheated to 200 degrees, for 4 minutes, mix again. Pour in the wine and broth tomato paste. Mix again and put in the oven. Simmer for 2.5 hours at 160 degrees.
4. Julia Child Beef Burgundy is ready.

Bon appetit!

Ratatouille by Thomas Keller

3 red, orange and yellow pepper halves

5 st. spoons of olive oil

3 garlic cloves

1 bulb

4 cherry tomatoes

1 sprig thyme

1 sprig of parsley

1 eggplant

Salt, black pepper to taste

How to make ratatouille from Thomas Keller:

1. Roast the peppers in the oven, laying crust side up on a baking sheet. Cool, remove the skin. Slice.
2. Finely chop the onion and garlic, sauté in olive oil. Add chopped tomatoes and spices.
3. Zucchini, eggplant, cherry tomatoes cut into thin slices, put in a spiral in a baking dish. Add garlic mixture on top.
4. Close the form with foil, bake for 2 hours at 180 degrees. Then remove the foil and bake for another 30 minutes.
5. Ratatouille by Thomas Keller is ready.

Bon appetit!

Yellow soup from William Pokhlebkin

1.25 l meat broth

7 egg yolks

50 g butter

1–1.5 st. spoons wheat flour

1 teaspoon ground ginger

1 teaspoon 6% apple cider vinegar

pinch of saffron

How to cook yellow soup from William Pokhlebkin:

1. Beat egg yolks, add vinegar and dilute in warm meat broth.
2. Melt the butter over low heat in a saucepan, slightly darken the flour in it until light yellow. Cool down.
3. Pour the entire broth with the yolks diluted in it into a saucepan with toasted flour and, stirring constantly, bring the entire contents to a boil. Before boiling, in the middle of cooking, add ginger, saffron, salt and 25 g of oil.
4. Yellow soup from William Pokhlebkin is ready.

Bon appetit!

Chicken and Rice Casserole by Paula Dean

400 g green beans

500 g chicken fillet

1 bulb

225 g hazelnuts

300 g celery paste

1 cup mayonnaise

170 g boiled rice

1 cup grated cheddar cheese

A pinch of salt

How to make Paula Dean's Chicken and Rice Casserole:

1. Chop onions and nuts. Boil rice. Chicken fillet cut into pieces.
2. Mix all ingredients and place in a greased baking dish. Bake for 25 minutes at 170 degrees until done.
3. Paula Dean's Chicken and Rice Casserole is ready.

Bon appetit!

October 20 is International Chef's Day. The profession of a cook is interesting and certainly not monotonous, but the best among them are those who can truly surprise and turn even the simplest dish into a masterpiece of culinary art.

Jamie Oliver

Chicken thighs with potatoes and oregano

Ingredients:

Jamie Oliver also known as the "Naked Chef" (not because he undresses, but because when he cooks, his principle is: discard everything superfluous and superficial) - the famous British chef. He grew up in a small village. Today the whole world knows him. Jamie hosts cooking shows, writes books and columns for various publications. Oliver founded the charity restaurant Fifteen, where he trained 15 young people from disadvantaged backgrounds to work in the restaurant industry. Jamie is the owner of an order of knighthood, which he was awarded by the Queen of England herself.

5 chicken thighs
6 potatoes
bunch of oregano
300 g cherry tomatoes
Sea salt and black pepper to taste
Olive oil to taste
Wine vinegar to taste

Cooking method:

Boil potatoes.

Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil.

fry chicken thighs in a skillet over high heat for 10 minutes.

Grind oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper.

Put the chicken thighs, potatoes and skinless tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.

Affogato

Ingredients:

1 tbsp instant coffee
3 tsp brown sugar
6 shortbread cookies
425 g canned pitted cherries
100 g dark chocolate (at least 70% cocoa)
500 g vanilla ice cream

Cooking method:

Pour coffee with sugar into a small container for cream.

Boil half a teapot of water.

Crumble the biscuits to the bottom coffee cups, then add cherries and chopped chocolate.

Pour boiling water over coffee with sugar before serving.

Put ice cream in each cup with cookies and chocolate, sprinkle with grated chocolate and pour over coffee.

Gordon Ramsay

Breaded fish with potatoes and pea puree

Ingredients:

Gordon Ramsay- the first Scot to be awarded three Michelin stars. Currently, Ramsay is the owner of 10 restaurants in the UK, 6 of which have at least one star, 3 pubs and 12 restaurants outside the United Kingdom. He is the author of several cookbooks and the host of his own reality show "Hell's Kitchen", in which he shows not only his skill, but also a difficult character.

For breaded fish:
4 skinless white fish fillets (like haddock, cod, or pollack)
75 g flour
salt and black pepper
1 large beaten egg
75 g fresh bread crumbs
3-4 st. l. olive oil

For potatoes:
1 kg peeled potatoes
salt and black pepper
5 garlic cloves
a few sprigs of thyme and rosemary (leaves only)
olive oil

For pea puree:
600 g green peas (can be frozen)
a few pieces of butter
a little white wine vinegar
salt and black pepper

Cooking method:

Preheat the oven to 220 ° C and put a baking sheet in it to warm up.

Cut the potatoes into strips about 1 cm thick. Blanch in salted water for 5-7 minutes until they are soft enough to be pierced with a skewer. Drain the water and dry the potatoes thoroughly with a clean towel.

Place potatoes on a hot baking sheet and sprinkle with herbs and garlic. Drizzle with olive oil and add salt and pepper. Toss, turning the slices with tongs so that they are all coated with oil and seasonings.

Put in the oven for 10-15 minutes. Flip a few times until potatoes are golden and crispy.

While the potatoes are cooking, cook the fish. Pour the flour onto a plate, season with salt and pepper and mix well. Pour the beaten egg into a shallow dish, and pour the bread crumbs onto another plate.

Heat olive oil in a large skillet. Dip fish in flour, shake off excess. Dip the fillet in the beaten egg and then roll in the crumbs so that they cover the entire fish in an even layer. Place in the skillet and fry for 2-3 minutes on each side until the fish is golden and crispy.

Drain the peas, pour them into a saucepan and lightly mash with a fork or potato masher.

Place over medium heat, add oil and a little white vinegar. Cook, stirring frequently, for a few minutes until the peas are heated through. Season with salt and pepper to taste.

Place potatoes and fish on paper towel to remove excess oil. Then serve with pea puree.

Baked eggs with forest mushrooms

Ingredients:

20 g butter + more for greasing
400 g forest mushrooms(clean and cut)
2 large shallots (peeled and finely chopped)
a few sprigs of thyme (leaves torn off)
sea ​​salt and black pepper
4 large eggs
4 tbsp. l. heavy cream (not less than 33%)
25 g cheddar (grated)

Cooking method:

Put the pan on strong fire and put butter in it. When it begins to foam, add mushrooms, shallots, thyme leaves, season with salt and pepper and cook, stirring occasionally, 3-5 minutes.

Preheat oven to 190℃. Lightly oil 4 serving tins and spread the mushroom mixture over them. Make a well in the center and carefully crack an egg into each. Drizzle cream around the egg, sprinkle with cheese and a pinch of salt and pepper.

Put the molds on a baking sheet and bake in the oven for 10-12 minutes if you want a semi-liquid yolk, or a couple of minutes longer if you prefer fried fried eggs. Serve immediately, with fresh bread or buttered hot toast.

Alain Ducasse

Gougères

Ingredients:

Alain Ducasse one of the most famous chefs of our time. He owns over 20 restaurants worldwide. The lunch at which he works as a chef costs more than 50 thousand euros, but the queue for such dinners stretched for years ahead. Ducasse is the owner of the highest French award - the Order of the Legion of Honor.

0.5 cup milk
0.5 cups of water
113 g butter
Hard cheese (grated, 100 g per dough, 30 g for sprinkling
Salt (sea coarse)
A pinch of ground nutmeg
Pinch of black pepper
112 g flour
4 large eggs

Cooking method:

Preheat oven to 200°C. Line a baking sheet with parchment.

In a small saucepan combine water, milk, butter, salt and bring to a boil.

Add flour and stir the dough with a wooden spoon until a smooth consistency is obtained. While stirring, simmer over low heat until smooth and well detached from the bottom, about 2 minutes.

Let the dough cool for about a minute. Drive an egg into the dough and mix it very well, only then take the next one and combine with the dough. Add cheese and a pinch of salt, pepper and nutmeg.
Put the dough in a piping bag and pipe the balls about 2 cm apart - the dough will rise well in the oven. The size of the balls is up to you.

Sprinkle cheese on top.

Bake for about 20 minutes or until puffed up and golden brown.

Serve hot or slightly chilled - - as desired.

Buns can be frozen for up to 2 months and reheated for a few minutes in a hot oven if desired.

Trout in green pea sauce

Ingredients for 8 servings:

1 trout (3.5 kg)

For sauce:
2 kg fresh or frozen peas
150 ml olive oil
4 large onions
500 ml hot chicken broth
200 arugula
1 head romaine lettuce
450 g mushrooms, washed and peeled
150 g butter
200 ml cream

Cooking method:

Boil the peas in boiling salted water until tender. Set 1/3 of the peas aside and cover with cold water. The rest of the peas continue to cook for a few more minutes, then drain the water and beat the peas to a puree consistency in a blender.

Drizzle the resulting puree with olive oil, salt and pepper.

Heat olive oil in a large skillet and add diced onion. Simmer for 3 minutes until it becomes soft and translucent. Add salt and gradually pour in the broth. Cook for 10 minutes until the onion is quite soft.

Cut lettuce leaves "rocket" into rectangles, about 4 cm long.

Cut the fish fillet into 8 parts, about 150 g each.

Grate each piece with salt and fry in a hot frying pan until cooked.

Add a piece of butter at the end of cooking so that foam forms in the pan.

In a separate saucepan, fry the mushrooms in a small amount of butter for 5 minutes. Add pea mash, whole peas, onions with the remaining liquid. Add butter. Simmer a little.

Add chopped rocket lettuce leaves. Add some more butter and drizzle with olive oil to thin the sauce.

Bring the cream to a boil and quickly pour it into the pea sauce - everything should foam up.

Pour some mushroom sauce onto a plate. Put fish on it. Pour around more sauce, garnish with salad. Season everything with salt and pepper.

Pierre Herme

Krakow cheesecake

Ingredients:

Pierre Herme famous French confectioner. He is called the "Picasso of confectionery art". Already at the age of 20, he was appointed chief confectioner of the Fauchon Grocery House, and today he is the creator and owner of two confectionery boutiques in Paris, the owner candy store and a tea salon in Tokyo, professor at the Higher National Confectionery School of France, professor Culinary Academy, knight of two national orders of France, winner of the gold medal of the Academy of Chocolate and the "Culinary Trophy" of the Association of French Pastry Chefs, author of two books awarded the title of Best Chefs Book in France and America.

Sand base:
250 g flour
125 g powdered sugar
Seeds of 1 vanilla pod (or a teaspoon of vanilla extract)
125 g butter at room temperature
1 egg

Curd stuffing:
1 kg soft cottage cheese 0% fat
8 eggs, divided
100 g softened butter
250 g powdered sugar
3 art. l. vanilla sugar
3 art. l. potato starch
100-200 g raisins

1 egg yolk for greasing

Glaze:
150 g powdered sugar
juice of 1/2 lime or lemon

Cooking method:

Whisk butter with powdered sugar until creamy. Add egg and vanilla seeds. Mix until combined. Add flour and knead a soft, elastic dough.

Roll it into a ball, lightly press it on top with your hand and put it in the refrigerator for 40-60 minutes.

Take two-thirds of the chilled dough and roll it out to a thickness of 0.4 cm.

Very carefully transfer the dough onto a lined baking sheet. parchment paper, pierce the surface with a fork and put everything in the refrigerator for 30 minutes.

The second part of the dough is also rolled out into a layer 0.4 cm thick and cut into even strips, about 1 cm wide.

Move strips from shortcrust pastry on a cutting board, stacking them next to each other. Place in refrigerator until use.

Preheat the oven to 180 o C.

Bake sand cake 15 minutes. Then let cool completely.

Trim the cake so that it fits into the mold.

Curd stuffing:

Rub the cottage cheese 2-3 times through a sieve. You should get a very soft, smooth mass.

In the bowl of a food processor, beat the butter with 200 g of powdered sugar and vanilla sugar until creamy.

Add 1 egg yolk. Wait until the mass becomes homogeneous, and introduce 1 large spoonful of cottage cheese. Thus, alternately, without ceasing to beat everything at the average speed of your mixer, add the yolks and all the cottage cheese.

Whisk egg whites into fluffy foam with a pinch of salt. Pour 50 g of sugar in a thin stream. Continue beating until stiff peaks.

AT curd mass Gently stir in raisins and starch. Then gradually, in three doses, introduce beaten egg whites.

Submit curd filling on top of shortcrust pastry, smooth.

Make a lattice out of strips of shortcrust pastry.

Lubricate the grate with a little beaten egg yolk.

Put the baking sheet in the oven preheated to 180 o C for 50-60 minutes.

After baking, slightly open the oven and leave the cheesecake inside for another 1 hour.

Take the cheesecake out of the mold and let it cool completely. Ideally, refrigerate overnight.

Glaze:

Whisk powdered sugar with lemon or lime juice. Using a brush, apply to the surface of the dessert. Let her freeze.

Viennese chocolate biscuits

Ingredients for 45 pieces:

260 g flour
30 g cocoa powder
250 g butter, room temperature
100 g powdered sugar
2 large egg whites
a pinch of salt

Cooking method:

Preheat the oven to 180 ° C. Line a baking sheet with baking paper. Prepare a confectionery syringe or a bag for depositing cookies.

Sift flour together with cocoa powder.

Beat butter with powdered sugar until creamy.

In a separate bowl, beat egg whites with a pinch of salt.

Combine butter mixture with flour. After complete mixing, add the proteins and carefully mix them into the dough, in three steps, from the bottom up, so that they do not fall off if possible.

Place the dough in a piping bag and pipe the cookies in a zigzag pattern.

Bake 10-12 minutes. Take out and let cool 10 minutes. While the cookies are hot, they are very fragile. Then transfer to a wire rack and let cool completely.

What to cook for dinner party how to beat simple buckwheat, what to do with two kilograms of cherries - the answers to these pressing questions can be extremely exciting. Five famous Moscow chefs shared with us their new recipes for main dishes and desserts.

ginger crumble

Soluxe Club Restaurant Chef Chen Yuzan

Ingredients:

• Chinese pear - 400 g
• Dried apricots - 120 g
• Bean vanilla - 10 g
• Grenadine syrup - 35 g
• Powdered sugar - 45 g
• Lemon juice - 25 g

Cooking method:

Peel the pear, cut small cubes, dried apricots - straws. Scoop out the vanilla pods, put everything in a saucepan and add the rest of the ingredients. Cook over medium heat until the pear is semi-soft. Spread the finished mass into molds, sprinkle with ginger streusel on top and bake for 10 minutes at 200 degrees.

Streusel:

Mix in a bowl 100 gr softened butter, 100 gr almond flour, 100 gr wheat flour, 100 gr powdered sugar, 20 gr. ground ginger. Roll the dough into a sausage shape and wrap it in cling film. Place in refrigerator for 2 hours until firm.

Bolognese buckwheat

Restobar "Prozhektor", chef Maxim Myasnikov

Ingredients:

• Buckwheat - 70 g
• Onion - 30 g
• Confit tomato - 10 g
• Greens - 1 g

Parmesan sauce (35 g):

• Cream - 250 g
• Parmesan cheese - 40 g

Bolognese sauce (100 g):

• Beef - 1000 g
• Celery - 300 g
• Carrot peeled - 300 g
• Loop - 300 g
• Red wine - 500 g
• tomatoes in own juice– 500 g
• Rosemary fresh - 10 g
• Olive oil - 50 g
• Garlic - 3 g
• Oyster mushrooms - 40 g
• Cilantro - 15 g

Cooking method:

Rinse and boil buckwheat. Saute oyster mushrooms in olive oil with salt, pepper and garlic. Cut the onion in half and divide it into segments, scald in boiling water for 10 seconds and bake for a few seconds on the stove. Put parmesan sauce on a plate, top with buckwheat, onion, fried oyster mushrooms, pour over bolognese sauce, sprinkle with herbs and garnish with tomatoes.

Bolognese Sauce:

Scroll vegetables through a meat grinder. Fry in olive oil with garlic and rosemary. Scroll the meat through a meat grinder, after the vegetables are fried, add the meat and fry everything together. Pour in red wine - evaporate, put the tomatoes and simmer until tender, salt. Pepper and add sugar.

Parmesan Sauce:

Heat cream, add grated parmesan cheese. Melt cheese in cream to make cheese sauce.

Confit Tomatoes:

Take tomatoes, peel the skin, cut into 4-6 parts, sprinkle with salt, sugar, citrus peel (orange, lime and lemon) with thyme. Bake at 100 degrees for 2.5 hours.

Cherries with chocolate mousse and wafer crumbs

Restaurant Sixty, Chef Carlo Grecu

Ingredients:

• Milk chocolate - 300 g
• Cream - 370 g
• Gelatin - 10 g
• Egg (yolk) - 3 pcs
• Sugar - 40 g
• Dark chocolate - 160 g
• Wafer crumb - 160 g
• Sweet cherry - 150 g

Cooking method:

Melt dark chocolate, add waffle crumbs to it. Put the resulting mass into a mold and freeze.

Break cream in half. Soak gelatin in cold water. Mix the yolks with sugar, heat the first part of the cream to 80 degrees. Boil the yolk with cream. A little brew mass. Add gelatin to the heated mixture and dissolve it. Straining, add the mass to the chocolate, cool slightly, beat the second part of the cream and add to the mass. Pour into molds, top with frozen waffle crumbs.

Decorate the dessert with chocolate and cherries.

Chanterelle julienne

Gastrobar "We're not going anywhere", chef Dmitry Shurshakov

Ingredients:

• Chanterelles - 80 g
• Boiled veal heart - 40 g
• Onion - 15 g
• Cream - 50 g
• Chicken broth - 50 g
• Vegetable oil - 10 g
• Poached egg - 1 joke
• Smoked suluguni cheese - 10 g
• Dill greens - 3 g
• Green onion - 3 g

Cooking method:

Steam the chanterelles, boil the veal heart for 1 hour. Fry in oil onion, add chanterelles - lightly fry, pour in the broth, put the heart - stew. Pour in the cream and cook until the sauce thickens.

Serve the dish in the same pan in which it was prepared. Sprinkle with cheese and garnish with herbs, add a poached egg and drizzle with olive oil.

Lamb shank with mashed potatoes, Crimean port and gooseberries

Restaurant Duran Bar, concept chef Nikolai Bakunov

Ingredients:

• Potato - 350 g
• Lamb shank (back part) - 1 piece
• Salt - 2 g
• butter - 80 g
• Cream - 30 g
• Carrot - 1 piece
• Onion - 1 piece
• Parsley - 3 branches
• Tomatoes - 1 piece
• Butter - 50 g
• Half head of garlic
• bay leaf half
• Peppercorns - 5 pieces
• Gooseberries - 200 g

Cooking method:

Boil the potatoes, drain the water, let stand on the stove for 2 minutes. Take out the butter in advance and cut into medium-sized cubes. Warm cream separately. Rub potatoes with oil through a sieve and add cream. salt

Clean the knuckle from the veins, wrap it with twine to keep its shape. Put in a small saucepan, add spices and roots (onions, carrots, garlic), butter, pour water over the level of meat. Cover tightly with foil and place on the stove over high heat. Bring to a boil, then reduce heat to a minimum for 1.5 hours.

Prepare the marinade on the wood structure. Take a container slightly larger than the diameter of the plate, pour water, put garlic, brandy, herbs, spices, peppercorns - warm up to a temperature of 80 degrees to reveal the aroma of spices. Cool, immerse the wood structure. Marinate from an hour to a day.

Pierce gooseberries with a needle, immerse in port wine and boil twice over medium heat. Discard the gooseberries and combine with the demi-glace sauce.

Put the finished shank and mashed potatoes on a tree. Pour the sauce over the shank and potatoes - put in the oven. Cook for five minutes.

Not the most famous, but the richest chef included in the Forbes list - his fortune is estimated at one and a half billion dollars! Wong owns only three restaurants: two in the US and one in Japan. But the queue of those wishing to get into them is formed in a few months. This is not surprising, because Alan is Barack Obama's favorite chef, and his gastronomic fiesta, luau, was staged at the White House. Young Wong studied cooking in college, immediately realizing that cooking was his calling. From Honolulu, where Alan is from, he went to New York, where he mastered the art under the guidance of Andre Saltner. Then the future billionaire returned to his homeland, intending to become a teacher at his alma mater, but he was immediately invited to work in a large restaurant. The fame of culinary talents quickly spread among the locals, people did not go to the restaurant, but to the chef, and Alan decided to open his own establishment. And did not lose!

Wong has a lot of secrets, many of them kept cleaner than the password from a bank safe. But some things are still known to the public. For example, the “five ingredients” rule, which Alan piously adheres to: there should not be more than five main ingredients in a dish. The chef's style is a combination of French cuisine and ethnic Hawaiian nuances. For example, he adds wasabi to a classic French berry and wine sauce. And, it would seem, the routine guacamole sauce - well, what can one invent here? You can, argues Alan Wong. We share the recipe!

Guacamole

You will need:

• Avocado - 2 pcs.
• Tomatoes - 100 g
• White onion - 100 g
• Green onions (without the white part) - 50 g
• Lime juice - 2 tbsp. spoons
• Chopped ginger - 2 tbsp. spoons
• Chopped cilantro - 2 tbsp. spoons
• Vegetable oil - 1 tbsp. the spoon
• Chopped chili pepper - 1 tbsp. the spoon
• Sake - 3 tbsp. spoons
• Garlic - 1 clove
• Salt - 1 teaspoon

Cooking:

Finely chop the avocado (in no case do not use a blender, you need to chop it, not puree it), finely chop the white onion, green onion, tomatoes, chili pepper, ginger and garlic grate on a fine grater. Mix all ingredients. As a result, guacamole is more reminiscent of Hawaiian salsa. And thanks to sake, lime and chili pepper, the appetizer is stored for about two days! Alan Wong serves his guacamole with grilled king prawns. Yummy!

Gordon Ramsay

Who doesn't know Gordon Ramsay, the world-famous three-star Michelin chef! "Hell's Kitchen", " best cook America", other shows, a whole chain of restaurants around the world and 118 million dollars in annual income - it's all about him. In addition, Ramsay is also a happy husband and father of many children - he is raising two daughters and a son. Ramsay is famous for his sharp tongue, his caustic comments have long been dismantled into quotes. “My job as a chef is to learn as much as possible. You know, it's hard for me to eat burnt and undersalted food. Therefore, with an open heart, I am ready to eat anything - from jelly-like eels to beans on toast. I'll eat anything, as long as it's ok with salt." says Gordon.

What do you think the Ramsay family eats for dinner? Truffles, gourmet desserts, lobster? And here it is not. We tell you what the most popular chef in the world loves.

Spaghetti with tuna

You will need:

• Spaghetti - 200 g
• Canned tuna - 1 can
• Shallots - 100 g
• Garlic - 2 cloves
• Chili pepper - 0.5 pcs.
• Capers, parsley, lemon - to taste

Cooking:

Boil spaghetti until al dente. Chop shallots, garlic and chili peppers, lightly fry in olive oil. Put the spaghetti on a plate, place the fried vegetables, tuna pieces on top, garnish with fresh capers, parsley and a lemon wedge.

Jamie Oliver

Celebrity British chef and restaurateur Jamie Oliver makes over $250 million a year. Charismatic and witty, he became practically the face of great cooking and, we can see, popularized the profession of a cook. Among other things (and everything else is a lot of TV shows, self-written books, charity), he is an exemplary family man: together with his wife Juliet (with whom they have been together for over 20 years), he is raising five children! We wonder when he has time to do everything?

We offer you a very unusual recipe by Jamie Oliver. Yes, it will take a lot of time, but the result is worth it! Prepare this "Christmas tree" for the holiday - the delight of grateful guests is guaranteed to you.

Croquembush

You will need:

Cream Patissier:

• Milk - 1.5 l
• Vanillin - 0.5 teaspoons
• Egg yolks - 12 pcs.
• Sugar - 250 g
• Cornmeal - 100 g
• Butter - 125 g
• Shu cakes:
• Butter -200 g
• Sugar - 2 teaspoons
• Eggs - 8 pcs.
  For caramel:
• Sugar - 600 g
• Glucose - 400 ml

Cooking:

We make the cream: pour the milk into a saucepan, add vanillin, as soon as the milk starts to boil, remove from heat. Beat the yolks with sugar and cornmeal white. Gradually pour in the hot milk, stirring vigorously so that the yolks do not curdle. Return mixture to heat; cook, stirring, until thickened. Then stir in the butter and let cool.

Preheat oven to 200°C. Grease two baking sheets with oil. Combine butter, sugar, 650 ml water and a pinch of salt in a large saucepan. Bring to a boil, remove from heat and add flour. Add the eggs one at a time, kneading vigorously until the dough is thick and smooth. Transfer the dough to a piping bag and form into balls the size of Walnut. Slightly flatten the "tails" with fingers dipped in water. Bake 15-20 minutes until golden brown. Profiteroles should rise and become hollow inside. They should not be too pale, otherwise the cooled dough will settle. Cool the profiteroles completely on a wire rack.

Transfer the cream to a pastry bag, make small cuts at the base of the cakes and fill them with cream. Lay again on the grid. Take a conical croquembush mold (if you don't have one, roll a regular piece of Whatman paper into a cone), grease it with butter and place it on a sheet of parchment. Next, prepare the caramel for decoration. To do this, we need to pour sugar into a container and pour it with water. Put it all on fire and bring to a boil and boil the syrup so that it curls into a ball when it hits cold water.
Remove from heat and immediately place the saucepan on a marble or metal surface to stop the simmer. Dip the profiteroles in the caramel and arrange in the mold until you assemble them into a pyramid. Leave to freeze.
Carefully remove the mold and transfer the croquembush to a serving dish.

Wolfgang Puck

Hollywood's favorite is about him. It is 67-year-old Wolfgang Puck who prepares buffets and festive feasts for the Oscars after-party. We suspect that celebrities want to get to the ceremony not so much because of the coveted statuette, but in order to taste the chef's specialties! chicken pie in a pot, mini burgers with cheddar cheese, canapés with smoked salmon, golden-glazed chocolate Oscar statuettes... It is said that Adele and John Travolta are crazy about pasta with cheese, which Pak masterfully performs. We offer you to join haute cuisine and cook crostini with goat cheese - it's delicious!

Crostini with black and green olive tapenade and goat cheese

You will need:

• Pitted olives - 1 cup
• Pitted green olives - 1 cup
• Roasted tomatoes - ¼ cup
• Garlic - 1 clove
• Anchovy fillet - 1pc (did not add)
• Capers - 1 tbsp. (didn't add)
• Basil - ½ tbsp chopped leaves
• Parsley - ½ tbsp chopped leaves
• Thyme - ½ tbsp. chopped leaves
• Oregano - ½ tbsp chopped leaves
• Olive oil - ¼ cup

Crostini

• 1 french baguette, cut into slices
• goat cheese

Place all tapenade ingredients except olive oil in a food processor.

Grind using the pulse button until all ingredients are chopped into large pieces.

October 20 - International Chef's Day. The profession of a cook is interesting and certainly not monotonous, but the best among them are those who can truly surprise and turn even the simplest dish into a masterpiece of culinary art.

JAMIE OLIVER

Jamie Oliver also known as the "Naked Chef" (not because he undresses, but because when he cooks, his principle is: discard everything superfluous and superfluous) -– a famous British chef. He grew up in a small village. Today the whole world knows him. Jamie hosts cooking shows, writes books and columns for various publications. Oliver founded the charity restaurant Fifteen, where he trained 15 young people from disadvantaged backgrounds to work in the restaurant industry. Jamie is the owner of a knightly order, which he was awarded by the Queen of England herself.

CHICKEN Thighs with Potatoes and Oregano

Ingredients:
5 chicken thighs
6 potatoes
bunch of oregano
300 g cherry tomatoes
Sea salt and black pepper to taste
Olive oil to taste
Wine vinegar to taste

Cooking method:

Boil potatoes.

Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil.

Fry the chicken thighs in a skillet over high heat for 10 minutes.

Grind oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper.

Put the chicken thighs, potatoes and skinless tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.

AFFOGATO

Ingredients:

1 tbsp instant coffee
3 tsp brown sugar
6 shortbread cookies
425 g canned pitted cherries
100 g dark chocolate (at least 70% cocoa)
500 g vanilla ice cream

Cooking method:

Pour coffee with sugar into a small container for cream.

Boil half a teapot of water.

Crumble the cookies on the bottom into coffee cups, then add the cherries and chopped chocolate.

Pour boiling water over coffee with sugar before serving.

Put ice cream in each cup with cookies and chocolate, sprinkle with grated chocolate and pour over coffee.

GORDON RAMSEY

Gordon Ramsay- the first Scot to be awarded three Michelin stars. Ramsay currently owns 10 restaurants in the UK, 6 of which have at least one star, 3 pubs and 12 restaurants outside the UK. He is the author of several cookbooks and the host of his own reality show "Hell's Kitchen", in which he shows not only his skill, but also a difficult character.

Breaded FISH WITH POTATOES AND PEA PUREE

Ingredients:
For breaded fish:
4 skinless white fish fillets (like haddock, cod, or pollack)
75 g flour
salt and black pepper
1 large beaten egg
75 g fresh bread crumbs
3-4 st. l. olive oil

For potatoes:
1 kg peeled potatoes
salt and black pepper
5 garlic cloves
a few sprigs of thyme and rosemary (leaves only)
olive oil

For pea puree:
600 g green peas (can be frozen)
a few pieces of butter
a little white wine vinegar
salt and black pepper

Cooking method:

Preheat the oven to 220°C and place a baking sheet in it to warm up.

Cut the potatoes into strips about 1 cm thick. Blanch in salted water for 5-7 minutes until they are soft enough to be pierced with a skewer. Drain the water and dry the potatoes thoroughly with a clean towel.

Place potatoes on a hot baking sheet and sprinkle with herbs and garlic. Drizzle with olive oil and add salt and pepper. Toss, turning the slices with tongs so that they are all coated with oil and seasonings.

Put in the oven for 10-15 minutes. Flip a few times until potatoes are golden and crispy.

While the potatoes are cooking, cook the fish. Pour the flour onto a plate, season with salt and pepper and mix well. Pour the beaten egg into a shallow dish, and pour the bread crumbs onto another plate.

Heat olive oil in a large skillet. Dip fish in flour, shake off excess. Dip the fillet in the beaten egg and then roll in the crumbs so that they cover the entire fish in an even layer. Place in the skillet and fry for 2-3 minutes on each side until the fish is golden and crispy.

Drain the peas, pour them into a saucepan and lightly mash with a fork or potato masher.

Place over medium heat, add oil and a little white vinegar. Cook, stirring frequently, for a few minutes until the peas are heated through. Season with salt and pepper to taste.

Place potatoes and fish on paper towel to remove excess oil. Then serve with pea puree.

BAKED EGGS WITH FOREST MUSHROOMS

Ingredients:

20 g butter + more for greasing
400 g wild mushrooms (peeled and chopped)
2 large shallots (peeled and finely chopped)
a few sprigs of thyme (leaves torn off)
sea ​​salt and black pepper
4 large eggs
4 tbsp. l. heavy cream (not less than 33%)
25 g cheddar (grated)

Cooking method:

Put the pan on a high heat and put the butter in it. When it begins to foam, add mushrooms, shallots, thyme leaves, season with salt and pepper and cook, stirring occasionally, 3-5 minutes.

Preheat oven to 190℃. Lightly oil 4 serving tins and spread the mushroom mixture over them. Make a well in the center and carefully crack an egg into each. Drizzle cream around the egg, sprinkle with cheese and a pinch of salt and pepper.

Put the molds on a baking sheet and bake in the oven for 10-12 minutes if you want a semi-liquid yolk, or a couple of minutes longer if you prefer fried fried eggs. Serve immediately, with fresh bread or buttered hot toast.

Alain Ducasse

Alain Ducasse- one of the most famous chefs of our time. He owns over 20 restaurants worldwide. The lunch at which he works as a chef costs more than 50 thousand euros, but the queue for such dinners stretched for years ahead. Ducasse is the owner of the highest French award - the Order of the Legion of Honor.

GOUGERES

Ingredients:

0.5 cup milk
0.5 cups of water
113 g butter
Hard cheese (grated, 100 g per dough, 30 g for sprinkling
Salt (sea coarse)
A pinch of ground nutmeg
Pinch of black pepper
112 g flour
4 large eggs

Cooking method:

Preheat oven to 200°C. Line a baking sheet with parchment.

In a small saucepan combine water, milk, butter, salt and bring to a boil.

Add flour and stir the dough with a wooden spoon until a smooth consistency is obtained. While stirring, simmer over low heat until smooth and well detached from the bottom, about 2 minutes.

Let the dough cool for about a minute. Drive an egg into the dough and mix it very well, only then take the next one and combine with the dough. Add cheese and a pinch of salt, pepper and nutmeg.
Put the dough in a pastry bag and pipe the balls about 2 cm apart - the dough will rise well in the oven. The size of the balls is up to you.

Sprinkle cheese on top.

Bake for about 20 minutes or until puffed up and golden brown.

Serve hot or slightly chilled, as desired.

Buns can be frozen for up to 2 months and reheated for a few minutes in a hot oven if desired.

TROUT IN GREEN PEA SAUCE

Ingredients for 8 servings:

1 trout (3.5 kg)

For sauce:
2 kg fresh or frozen peas
150 ml olive oil
4 large onions
500 ml hot chicken broth
200 arugula
1 head romaine lettuce
450 g mushrooms, washed and peeled
150 g butter
200 ml cream

Cooking method:

Boil the peas in boiling salted water until tender. Set 1/3 of the peas aside and cover with cold water. The rest of the peas continue to cook for a few more minutes, then drain the water and beat the peas to a puree consistency in a blender.

Drizzle the resulting puree with olive oil, salt and pepper.

Heat olive oil in a large skillet and add diced onion. Simmer for 3 minutes until it becomes soft and translucent. Add salt and gradually pour in the broth. Cook for 10 minutes until the onion is quite soft.

Cut lettuce leaves "rocket" into rectangles, about 4 cm long.

Cut the fish fillet into 8 parts, about 150 g each.

Grate each piece with salt and fry in a hot frying pan until cooked.

Add a piece of butter at the end of cooking so that foam forms in the pan.

In a separate saucepan, fry the mushrooms in a small amount of butter for 5 minutes. Add pea puree, whole peas, onion with remaining liquid. Add butter. Simmer a little.

Add chopped rocket lettuce leaves. Add some more butter and drizzle with olive oil to thin the sauce.

Bring the cream to a boil and quickly pour it into the pea sauce - everything should foam up.

Pour some mushroom sauce onto a plate. Put fish on it. Pour around more sauce, garnish with salad. Season everything with salt and pepper.

PIERRE HERME

Pierre Herme- the famous French confectioner. He is called the "Picasso of confectionery art". Already at the age of 20, he was appointed chief confectioner of the Fauchon Grocery House, and today he is the creator and owner of two confectionery boutiques in Paris, the owner of a confectionery shop and a tea salon in Tokyo, a professor at the Higher National Confectionery School of France, a professor at the Culinary Academy, a knight of two national orders France, winner of the gold medal of the Academy of Chocolate and the "Culinary Trophy" of the Association of French Pastry Chefs, author of two books awarded the title of Best Chefs Book in France and America.

Krakow Cheesecake

Ingredients:

Sand base:
250 g flour
125 g powdered sugar
Seeds of 1 vanilla pod (or a teaspoon of vanilla extract)
125 g butter at room temperature
1 egg

Curd stuffing:
1 kg soft cottage cheese 0% fat
8 eggs, divided
100 g softened butter
250 g powdered sugar
3 art. l. vanilla sugar
3 art. l. potato starch
100-200 g raisins

1 egg yolk for greasing

Glaze:
150 g powdered sugar
juice of 1/2 lime or lemon

Cooking method:

Beat butter with powdered sugar until creamy. Add egg and vanilla seeds. Mix until combined. Add flour and knead a soft, elastic dough.

Roll it into a ball, lightly press it on top with your hand and put it in the refrigerator for 40-60 minutes.

Take two-thirds of the chilled dough and roll it out to a thickness of 0.4 cm.

Very carefully transfer the dough to a baking sheet covered with parchment paper, pierce the surface with a fork and put everything in the refrigerator for 30 minutes.

The second part of the dough is also rolled out into a layer 0.4 cm thick and cut into even strips, about 1 cm wide.

Transfer the shortcrust pastry strips to a cutting board, stacking them next to each other. Place in refrigerator until use.

Preheat oven to 180oC.

Bake shortbread for 15 minutes. Then let cool completely.

Trim the cake so that it fits into the mold.

Curd stuffing:

Rub the cottage cheese 2-3 times through a sieve. You should get a very soft, smooth mass.

In the bowl of a food processor, beat the butter with 200 g of icing sugar and vanilla sugar until creamy.

Add 1 egg yolk. Wait until the mass becomes homogeneous, and introduce 1 large spoonful of cottage cheese. Thus, alternately, without ceasing to beat everything at the average speed of your mixer, add the yolks and all the cottage cheese.

Whip the egg whites into fluffy foam with a pinch of salt. Pour 50 g of sugar in a thin stream. Continue beating until stiff peaks.

Gently fold in the raisins and starch into the curd mass. Then gradually, in three doses, introduce beaten egg whites.

Put the curd filling on top of the shortcrust pastry, smooth it out.

Make a lattice out of strips of shortcrust pastry.

Lubricate the grate with a little beaten egg yolk.

Put the baking sheet in the oven preheated to 180oC for 50-60 minutes.

After baking, slightly open the oven and leave the cheesecake inside for another 1 hour.

Take the cheesecake out of the mold and let it cool completely. Ideally, refrigerate overnight.

Glaze:

Whisk powdered sugar with lemon or lime juice. Using a brush, apply to the surface of the dessert. Let her freeze.

VIENNA CHOCOLATE COOKIES

Ingredients for 45 pieces:

260 g flour
30 g cocoa powder
250 g butter, room temperature
100 g powdered sugar
2 large egg whites
a pinch of salt

Cooking method:

Heat up the oven to 180°C. Line a baking sheet with baking paper. Prepare a confectionery syringe or a bag for depositing cookies.

Sift flour together with cocoa powder.

Beat butter with powdered sugar until creamy.
In a separate bowl, beat egg whites with a pinch of salt.

Combine butter mixture with flour. After complete mixing, add the proteins and carefully mix them into the dough, in three steps, from the bottom up, so that they do not fall off if possible.

Place the dough in a piping bag and pipe the cookies in a zigzag pattern.

Bake 10-12 minutes. Take out and let cool 10 minutes. While the cookies are hot, they are very fragile. Then transfer to a wire rack and let cool completely.