Raspberry tart is seductive, fragrant and so fresh in summer. Take some time for a dessert according to the author’s recipe of Lisa Glinskaya and surprise your guests!


For the raspberry cream:

Cream 150 g

Egg yolks 2 PCs


Gelatin 3 g

Raspberry 100 g

Sugar 15 g

For sugar dough:

Eggs 20 g

Vanilla sugar to taste Read more »


Napoleon cake from barley grains — not quite a classic version of the beloved cake, but it is no less tasty, juicy and, besides, more useful.

Prepare the custard

Egg yolks (6 PCs.) carefully RUB with 1 Cup of sugar. Add 4 tablespoons of wheat flour, stir until smooth.

Pour the egg mixture into the milk, stirring, bring to a boil. Add 200 g of butter, mix thoroughly, remove from heat and let cool.

Prepare cakes for the cake

Barley groats grind into flour.


From barley flour (400 g), water, 1 egg, 1 Cup sugar, 200 g butter, cream cheese, 3 tbsp flour, cinnamon, ginger and salt knead the dough. Divide it into 12 parts, each rolled into a thin cake, give them a round shape.

Prick them with a fork so as not to swell.

Put into the oven preheated to 200 C for 7 minutes. Read more »

Quick raspberry jam


Ingredients for 2 liters of jam:
raspberry 2 kilos
sugar-1.2 kg
pectin, 30 grams

Cooking recipe:

Quick raspberry jam

Read more »

Young potatoes with chanterelles and onions


Ingredients for 4 servings:
potatoes 600 grams
butter 50 grams
vegetable oil 2 tablespoons

Young potatoes with chanterelles and onions

bulb large 1 PC.
chanterelles 400 grams
garlic 2 cloves small bunch of parsley
salt & pepper to taste

Cooking recipe: Read more »

Cottage cheese casserole in a slow cooker


We will need:

Cottage cheese soft-400 g,
Eggs – 3 PCs.,
Kefir-200 ml,
Sugar – 100 g,

Cottage cheese casserole in a slow cooker

Semolina-50 g,
Salt-1 pinch,
Baking powder – 1 teaspoon,
Butter – 1 tablespoon.

Whisk eggs with sugar using a blender. Read more »

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