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Video Recipe I taught all my friends how to cook chicken thighs better than KFC! Quick and easy chicken thigh recipe, inspired by the flavors of KFC. Enjoy a unique twist on this classic dish! Chicken thighs better than KFC step-by-step recipe: Ingredients: 10 chicken legs 5 large young potatoes 4 tablespoons of soy sauce 1 teaspoon of olive oil for the sauce + 2 tablespoons for baking 2 teaspoons of mustard 1 teaspoon of honey 3 garlic gloves 100 grams of parmesan cheese Oregano (1,5 teaspoons) Smoked paprika (3 teaspoons) Salt and pepper (better freshly ground pepper) Step 1 Take 10 chicken thighs, make 2-3 shallow cuts on each. This is to make the dish more juicy and absorb all the seasonings. Season each chicken leg with pepper, salt, and rub with smoked paprika. Step 2 Take 5 large young potatoes and without peeling them, cut them in half. It is the young potatoes that will work best for our recipe. Stick 3 toothpicks into the top of each potato. Step 3 Make the sauce for the legs. Mix 4 tablespoons of soy sauce, a teaspoon of olive oil, two teaspoons of mustard, and a teaspoon of honey. Squeeze 3 garlic cloves into the mixture and mix everything thoroughly. Place the chicken legs in a deep bowl and pour the dressing over them. Mix the legs well in the dressing - it's best to do this with gloves on. Cover the plate with cling film and leave to soak for 15 minutes. Step 4 Grate 100 grams of parmesan directly onto the baking tray. The layer of cheese should completely cover the surface of the baking tray. Sprinkle the cheese with oregano - you will need about 1.5 teaspoons (you can add more - to your taste). Season well with freshly ground pepper and drizzle with olive oil (you'll need about 2 tablespoons). Place the potatoes on the baking tray with the toothpicks facing up. Stick one chicken leg on each toothpick. Bake in the oven for 45 minutes (180 C). Take the dish out of the oven and arrange the legs separately from the potatoes. The potatoes can be topped with the roast. Serve the dish with a fresh salad - you can find a suitable recipe on our website! Bon appetit!

Video Recipe I haven't eaten such a delicious avocado in ages! Kick-start your morning with our easy and unique breakfast featuring avocado! This quick recipe delivers a fresh twist to your morning routine, perfect for those looking to elevate their breakfast game in no time. Avocado breakfast step-by-step recipe: Ingredients: 2 avocado Juice of a half of a lemon 4 eggs 50 grams of parmesan cheese Salt and pepper Step 1 Cut two avocados in half. Try to cut evenly and don't damage the peel - we'll still need it. In a separate bowl, remove all the pulp with a spoon. Next, soften the avocado pulp into a smooth mush, season with salt and pepper to taste. Squeeze in the juice of half a lemon and mix thoroughly. Step 2 At this stage we will need 4 eggs: carefully separate the yolks from the whites. Separate the yolks, whisk the whites and add the whites to the avocado mixture. Grate 50 grams of parmesan on a fine grater over the top. Step 3 Line the bottom of the glass baking dish with baking paper. Place 4 avocado peels on top. Fill these halves with the avocado pulp mixture. Place in the oven for 15 minutes (180 C). Step 4 After 15 minutes, take the avocado mold out of the oven. Make a small depression in each avocado half and carefully pour the yolk into it so that it remains intact. Leave in the oven for another 5 minutes. When the avocado and egg yolk mixture is baked, remove the mold from the oven and serve the breakfast. Bon appetit!

Video Recipe I wish I had known this recipe before, everyone was so amazed! Easy and quick sausage and potato casserole, a flavorful taste of comfort and home. Sausage casserole with potato step-by-step recipe: Ingredients: 150 grams of sausage 6 potatoes 3 eggs 2 tablespoons of potato starch Dried garlic Bunch of parsley 1 teaspoon of tomato paste Frying oil Salt and pepper Step 1 Grate 150 grams of sausage and set that plate aside. Step 2 Into a deep bowl grate 6 potatoes and fill it with water - it should completely cover the mixture. Step 3 Chop a small bunch of parsley and place it in another bowl. Crack 3 eggs, season with salt, pepper, dried garlic and mix everything thoroughly until smooth. Step 4 Prepare the onions and Gouda cheese for the casserole. Slice a few green onion feathers. Take 100 grams of Gouda cheese and cut into thin slices - we will need it for one of the casserole layers. Put the onions and sliced cheese aside - we'll come back to them later. Step 5 Back to the potatoes. Remove the water and pour 2 tablespoons of potato starch into the mixture. Add the eggs and stir it. Let's move on to laying out the casserole layers. The fist one - is potatoes-eggs mixture. Grease a pan with a little oil and place the half of potatoes on it. Spread 1 teaspoon tomato paste over the potato layer and place the grated sausage as a second layer. Sprinkle the sausage with the chopped green onion feathers, next layer the Gouda pieces. And finally, lay down the second half of potatoes mixture. Cook for 10 minutes under the lid. Delicious and unusual casserole is ready! You can prepare a salad with it according to one of our recipes. Bon appetit!

Video Recipe Do you have tomatoes and eggs at home? A comforting and hearty breakfast recipe that features creamy scrambled eggs, tomatoes, and a touch of smoky spinach. All the flavors are well-balanced, making it an easy and satisfying breakfast option! Breakfast with eggs, tomatoes and spinach step-by-step recipe: Ingredients: 1 tomato 5 eggs 120 ml of cream 50 grams of parmesan cheese 50 grams of gouda (or 3 slices) 200-250 grams of spinach Smoked paprika Frying oil, olive oil Salt and pepper Step 1 Cut one tomato into circles, then fry it in frying oil Step 2 While the tomatoes are frying, prepare the egg mixture. Crack three eggs into a deep bowl and slowly pour in 70ml cream. The cream and eggs should preferably be at room temperature. Season with salt and pepper to your taste and whisk until smooth. Pour the mixture to the pan with tomatoes. Step 3 Grate the Parmesan directly into the pan or sprinkle with pre-grated cheese. Put the gouda slices on top. Cook for 6-7 minutes under the lid. Step 4 While the egg mixture is cooking, prepare the spinach. Fry half of the spinach in a frying pan - we're gonna make spinach "chips". Put the another half in a food bag, season with sal, pepper and smoked paprika (1 tablespoon will be enough). Add 1,5 tablespoon of olive oil in the bag and shake the bag well to allow the spinach to mix with the seasonings. Line the bottom of the baking tray with baking parchment. Place the spinach on it and bake in the oven for 12 minutes (350F or 180C). Step 5 While the half of spinach is baking, let's make a spinach-egg mixture - it is final step. Crack 3 eggs, add 50 ml of cream, fried spinach from the pan, season with salt and pepper to your taste and mix all the ingredients with blender. By this time, the egg base and tomatoes should be ready. Lift the lid, pour in the spinach mixture. Fry for 7 minutes under the lid. Place the cooked omelet on a plate, in a separate one - take the spinach "chips" out of the oven - the spinach leaves should be brittle. Bon appetit!

Video Recipe Classic Waldorf Salad directly from New York! A Waldorf salad is a fruit and nut salad generally made of celery, fresh apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. That's why it's so historical! Classic Waldorf Salad step-by-step recipe: Ingredients: 1 green apple 2 stalks of celery 200 grams of grapes 1/2 of lemon 120 grams of walnuts 200 grams of greek yogurt 1 tablespoon of mayonnaise 1 teaspoon of mustard Salt and pepper Step 1 Cut 1 green apple into cubes, cut 2 stalks of celery, halve the grapes. Mix and squeeze the juice of half a lemon. Step 2 Fry 120 grams of walnuts. Step 3. Dressing For the sauce we are gonna to use mayonnaise, greek yogurt and mustard. Mix 200 grams of yogurt, 1 tablespoon of mayonnaise and 1 tablespoon of mustard. Add some salt and pepper to your taste. Step 4 Chop the fried walnuts, pour it to the fruit-celery mixture. Add the sauce. The Waldorf Salad is typically served as a side dish or an appetizer, particularly during lunch or as a side dish with a heavy meal. It can also be served as a main course for a light meal, particularly if served with a protein, for example, salmon. Bon appetit!

Video Recipe Perfect easy Christmas snack and table decoration! All men will find these tangerines much tastier than the real ones. I hope you will give it a try and prove it! Salami and cheese tangerines step-by-step recipe: Ingredients: ½ stick of salami 3 eggs 4 garlic cloves 150 grams of cheddar cheese 2-3 tablespoons of mayonnaise 3 medium-sized carrots Mint leaves and cloves for decorating Step 1 Grate into thin shavings ½ stick of salami, eggs, cheddar cheese and put it in a deep bowl. While preparing the ingredients, you can boil the carrot. Step 2 Grate 4 garlic cloves, add it to the mixture and cover with 3 tablespoons of mayonnaise. Mix it - as a result, we should get a mass from which you can mold a ball, so it is better to add mayonnaise a little at a time, so as not to make the mass too liquid. Step 3 Form balls 4-6 sm in diameter (like shown in the picture). Step 4 Grate the boiled carrots . Cut a piece of food foil large enough to cover the surface of the cutting board. Spread a layer of grated carrots and top with a cheese ball. Take the food foil by the edges and wrap the ball to form a "tangerine". Secure the shape and carefully unwrap the foil. Garnish the "tangerine" with mint leaves and cloves. Bon appetit!

Enjoy the delicious taste of roasted brisket with potatoes. Our recipe is easy to make and perfect for a hearty meal. Roasted brisket with potatoes step-by-step recipe: Ingredients: 800 grams of pork brisket 3 onions 3 garlic cloves 300 ml chicken broth 2 tablespoons oyster sauce Potatoes Champignons (mushrooms) - 400 grams 1 ginger root (medium size) Smoked paprika (1-2 teaspoons) Frying oil, olive oil (2 tablespoons) Salt, pepper Steps: Step 1 Heat frying oil in a pan. Chop 800 grams of pork brisket, cut 2 onions into rings and finely chop 3 garlic cloves. First, fry the brisket (both sides), then remove the brisket from the pan. Then fry the onions until light golden and add garlic to the pan. Step 2 While onions and garlic are frying, prepare 300 ml of chicken broth. Put the brisket pieces to the pan on the onions. Add 2 tablespoons of oyster sauce, season with salt and pepper to your taste. Pour the chicken broth. Cut the ginger root and add it to the mix on the pan. Cook for 30 minutes under the lid. Step 3 Meanwhile, сut potatoes into large cubes and boil it. Cut 1 onion and slice the champignons. Heat frying oil in another pan. Fry onions until golden first, then add the mushrooms and cook until done. Mix it with boiled potatoes. Step 5 Place the potato and mushroom mixture on a plate, top with the brisket. Bon appetit!

Video Recipe Restaurant salad recipe! Transport your taste buds to Italy with our easy salad recipe featuring avocado and radish. Fresh, flavorful, and simple to prepare. I bet, you will love Italian salad, wouldn't you? Summer Italian salad step-by-step recipe: Ingredients: 1 tablespoon of mayonnaise Juice of ½ lemon 150 grams of lettuce 1 cucumber 1 tomato 4 large radishes 1 red onion 1 avocado 20 grams of seedless olives ½ teaspoon of ground cumin ½ teaspoon of oregano ½ teaspoon of coriander 2 tablespoons of olive oil Salt and pepper Step 1. Sauce Place a tablespoon of mayonnaise in a bowl. Add the juice of 1/2 lemon. Season with salt and pepper. Add 1/2 teaspoon coriander, 1/2 teaspoon oregano, 1/2 teaspoon ground cumin. Season with 2 tablespoons of olive oil, mix everything thoroughly. Step 2 Chop 150 grams of lettuce. Dice 1 cucumber and 1 tomato. Cut 4 large radishes into rings. Slice 1 red onion into half rings and add to the vegetable mixture. Peel and dice 1 avocado. Cut 20 grams of seedless olives into rings. Mix everything thoroughly with the dressing and enjoy the light summer flavours of Italia, bon appetit!

Video Recipe No matter how many salads I make for the holidays, this one gets eaten first! Here is our Pickles and Beans Salad recipe. Quick, easy, and packed with tangy goodness — a refreshing addition to any meal! Pickles and beans salad step-by-step recipe: Ingredients: 3 eggs 3 pickles 100 grams of canned beans 1 bunch of dill 1 tablespoon of mayonnaise Juice of ½ lemon 3 spoons of sour cream 3 gloves of garlic Salt and pepper Step 1 Boil 3 eggs. Step 2 Finely dice 3 pickled cucumbers, 3 boiled eggs. Add 100 grams of canned beans. Chop a bunch of dill. Step 3. Dressing Mix 3 spoons of sour cream with a tablespoon of mayonnaise. Add the juice of ½ lemon. Squeeze 3 cloves of garlic. Season with salt and pepper and mix thoroughly. Mix everything thoroughly with the dressing and enjoy the light summer flavours of Italia, bon appetit!

Video Recipe Transform any mealtime with our Round Salmon Steaks with Orange Juice recipe. Quick, flavorful, and perfect for any occasion, it's a delicious option that will impress every guest. Round salmon steak with orange juice step-by-step recipe: Ingredients: 3 salmon steaks 3 oranges 2 cloves of garlic 2 sprigs of rosemary 2 lemons 20 grams of butter Frying oil 3 tablespoons of olive oil Salt and pepper Anise and cinnamon stick Also you will need a cooking twine! Step 1 Place 3 salmon steaks on a work surface and core them: carefully cut out and remove the backbone from each steak and cut away the foil from the inside of the belly. Step 2 On each piece, trim, but do not cut off the skin completely, starting from the belly side to about the centre of the piece (about 3-4 cm). Only trim the skin from one half, the other belly half remains skinned. Step 3 Roll the skinless part inside the steak and then roll the other part over it to make a circle. Now wrap the steak with the loose piece of skin and tie the steak with cooking twine. Preheat the oven to 180C. Step 4. Sauce Squeeze the juice of 1 orange. Finely chop the leaves of 2 sprigs of rosemary. Squeeze out 2 cloves of garlic. Add the zest of 1 lemon - to do this you will need to grate the top layer of lemon rind. Add the juice of 1/2 lemon. Pour in 3 tablespoons of olive oil, salt, pepper and mix everything thoroughly. Step 5 Grease a baking dish with frying oil and arrange the steaks in it. Brush each piece of fish with the orange sauce. Put into the preheated oven for 25 minutes. Step 6. Orange sauce Cut the peel off 2 oranges. Cut out the slices with a knife, leaving the hard partitions. Heat a frying pan and place the prepared slices on it. Add the anise and cinnamon stick. Stir-fry until the oranges are soft (about 5 minutes). Place 20 grams of butter in the pan with the oranges, melt and stir the contents of the pan. Cook for a further 3 minutes. Using a sieve, strain the sauce into a separate container, separating the pulp from the juice. Step 7 When the steaks are ready, place them on a plate. Garnish with rosemary sprigs, orange or lemon slices. We also recommend as an ideal accompaniment a vegetable salad according to our recipes. Very simple and unusual round salmon steak is ready! Bon appetit!

Video Recipe Embark on a tasty adventure with our easy chicken in boat recipe. Quick and unusual, it's perfect for a simple but delightful meal! Chicken in boats step-by-step recipe: Ingredients: 2 chicken breasts 5-6 medium-sized potatoes 2 medium-sized onions 1 red pepper 100 grams of any hard cheese 1 bunch of dill 1 teaspoon of smoked paprika 2 tablespoons of olive oil 3-4 rosemary sprigs for decoration Salt and pepper Step 1 Dice 2 chicken breasts. Season with salt, pepper and a teaspoon of smoked paprika. Drizzle with two tablespoons of olive oil. Mix everything thoroughly - it's best to put on gloves and do it with your hands. Leave to marinate. Step 2 Take 5-6 medium sized potatoes and cut into cubes. Put them in a pot and boil them over medium heat. The potatoes should not overcook and fall apart. Step 3 Slice 2 heads of onions into half rings. Next, dice 1 red pepper and 1 bunch of dill. Grate 100 grams of hard cheese. Step 4 Preheat the oven to 180 degrees. Let's make "boats" for baking chicken. To do this, you will need parchment. Cut a sheet of 30*30 cm. From the two edges of the sheet measure about 3.5 cm and make a bend. Repeat the same thing 2 more times. Twist the ends of the parchment on both sides to secure the shape. In this way, form 3 "boats". Step 5 When the potatoes are boiled, drain, transfer them to a convenient container and sprinkle with chopped dill. Salt and pepper to taste. Step 6 Proceed to filling our "boats". Evenly place potatoes in each boat, then put onions in half rings and diced red pepper. Lay the chicken on top. Sprinkle everything with grated cheese and decorate with a sprig of rosemary. Put in the oven for 40 minutes (at 180 C). Step 7 Take the "boats" out of the oven and place them directly in parchment on a plate. Finish the dish with your favorite sauce and any salad according to our recipe! Bon appetit!

Video Recipe Savor the tasty combo of ribs and cherry tomatoes in our easy recipe. Quick to make and bursting with flavor — a perfect dish for any meal! Ribs with cherry tomatoes step-by-step recipe: Ingredients: 1 kg of ribs 100 grams of sour cream 1 teaspoon of mustard 4 medium-sized potatoes 1 celery root 100 grams of cherry tomatoes Olive oil Salt and pepper, coriander, ground cumin, spices for meat and a teaspoon of smoked paprika Step 1 Take a kilo of pork ribs. Salt and pepper to taste. Sprinkle with coriander, ground cumin, add your favourite spices for meat and a teaspoon of smoked paprika. Step 2 Place the ribs in a convenient deep bowl. Add 100 grams of sour cream and 1 teaspoon of mustard. Marinate the sour cream and mustard all over the surface of the ribs - it is most effective to do this with gloved hands. Step 3 Place baking parchment on a heatproof baking dish. Place the ribs on top, roll them into a ring and secure the edges with toothpicks. Step 4 Slice 4 medium potatoes into wedges. Season with salt, pepper and 1 clove of garlic. Crumble the dill bunch into the sliced potatoes. Drizzle with 2 tablespoons of olive oil and mix everything thoroughly. Step 5 Preheat the oven to 180 C. Finely chop 1 celery root. Step 6 Place the potatoes in the baking mould around the ribs. Place the chopped celery inside the rib ring. Place 100 grams of cherry tomatoes on top. Season with salt and pour 2 tablespoons of olive oil into the ring. Cover the dish with another sheet of parchment. Bake in the oven for 1 hour. Step 7 After an hour, take the ribs out of the oven and remove the top sheet of parchment. Sprinkle the ribs with the juices that have formed. Leave in the oven for another 45 minutes. Step 8 When ready, remove from the oven and place on plates. The ribs are juicy and tender - one of the salads from our recipe will be a perfect accompaniment - bon appetit!