Recipes

To make truly delicious hot-smoked trout, all you need is trout, salt, a grill, apple chunks, and one hour of your time.

Recipe:

1. Trout – 8 fish. Rub each      fish with coarse salt (½ tsp per fish) and leave it for 24 hours.
2. Soak the apple chunks in water for 30      minutes.
3. Start the side grill with charcoal and      wait 30 minutes for it to heat up.
4. Place the soaked apple chunks on the side      grill.
5. Put a bowl of water on the bottom of the main      grill, then place the fish on the main grill.
6. Close the lid and let it smoke for 1 hour.
7. Enjoy your delicious hot-smoked trout!

Hot-Smoked Trout: Calories & Nutrients

Calories

• 100g      (3.5 oz) of hot-smoked trout: ~180–200 kcal
• 1 whole smoked trout (~250g or 8.8 oz): ~450–500 kcal

Macronutrients (per 100g serving)

• Protein:      20–22g (high-quality protein)
• Fat:      10–12g (rich in healthy omega-3s)
• Carbohydrates:      0g (virtually no carbs)
• Fiber:      0g
• Water:      ~65%

Vitamins & Minerals

• Omega-3      fatty acids: ~1.5–2g (supports heart & brain health)
• Vitamin      D: ~10–15 mcg (important for bone health & immunity)
• Vitamin      B12: ~5–7 mcg (essential for red blood cells & nervous system)
• Selenium:      ~30–40 mcg (antioxidant & supports thyroid function)
• Phosphorus:      ~250mg (supports bones & metabolism)
• Potassium:      ~350–400mg (important for muscle function & blood pressure regulation)

Health Benefits

✅ High in protein – great for muscle maintenance & growth
✅ Rich in omega-3s – supports heart & brain health
✅ Low in carbs – suitable for keto & low-carb diets
✅ Packed with vitamins & minerals – boosts immunity & energy levels

  Ingredients:

• Cottage cheese – 400 g
• Flour – 100 g
• Raisins – 80 g
• Eggs – 2
• Sugar – 3 tbsp
• Salt – 1/2 tsp
• Baking powder – 1/2 tsp
• 
  

1. Rinse the raisins and pat them dry.
2. In a bowl, mix all the ingredients until well combined.
3. Shape the mixture into small pancakes.
4. Heat oil in a pan over medium heat.
5. Fry the pancakes for 4 minutes on each side until golden brown.
6. Reduce the heat, cover, and let them simmer for 5 more minutes.
7. Serve warm with sour cream or your favorite jam.
8. 
   

• Calories: 240.9 kcal
• Proteins: 11.6 g
• Fats: 9.6 g
• Carbohydrates: 26.4 g

Enjoy your delicious homemade cheese pancakes (syrniki)! 🥞😋

Julienne of Mushrooms and Cream
 

Ingredients:
 

• Champignons – 600 g
• Onion – 1 (medium-sized)
• Hard cheese – 100 g
• Heavy cream – 300 g
• Salt, pepper, and other spices to taste
•
Instructions:
 

• Fry the onion and champignons in oil 5 min.
• Add heavy cream and spices. Use less salt when adding it to the mushrooms because the cheese might make the dish too salty later. Simmer on low heat for 10 minutes, stirring occasionally.
• Pour the mixture into bowls.
• Bake in the oven at 360°F for 20 minutes.
• Add grated cheese and broil for 5 minutes until golden brown.
 

Nutritional Information (per 100 g):
 

Calories: 

92.4 kcal
Proteins: 8.2 g
Fats: 5.3 g
Carbohydrates: 3 g

Fried Shrimps & Rice 

Shrimps

Ingredients:
 

• Shrimp - 900 g
• Butter - 40 g
• Soy sauce - 3 tbsp
• Garlic - 1 tsp

 Melt the butter in a pan. Add the shrimp. Then add garlic and soy sauce. Fry for 10 minutes.

Rice

Ingredients:

• Rice - 400 g
• Water - 900 g

 Bring the rice and water to a boil. Add butter and salt. Mix well. Cover with a lid and simmer for 25 minutes.
 

Calories
 

Fried Shrimps:
Calories: 

118.4 kcal/100 g
Proteins: 16.2 g
Fats: 3.9 g
Carbohydrates: 4.6 g
 

Rice:
Calories: 

119.4 kcal/100 g
Proteins: 2.2 g
Fats: 2 g
Carbohydrates: 23.2 g

Pour 500 ml of sweet juice into a pan and bring it to a boil. Add 40 g of semolina, stirring well. Cook for 5 minutes, then set it aside to cool. Add vanilla and whip for 5 minutes. Serve cold.

Calories: 

65.1 kcal/100 g
Proteins: 0.7 g
Fats: 0.1 g
Carbohydrates: 15.2 g

Pizza made from leftovers in your refrigerator. I used canned pizza crust. Cut everything into pieces and put it on the crust. Bake at 415°F for 15 minutes.

Calories: 

232.1 kcal/100 g; 

Proteins: 10.2 g; 

Fats: 16.5 g; 

Carbohydrates: 11.3 g 

INGREDIENTS

• Mango – 850 g
• Sugar – 140 g
• Gelatin – 25 g
• Whipping cream (33%) – 600 ml
• Vegetable oil – 25 ml
• Boiling water – 20 g
• Flour – 100 g
• Eggs – 2 pcs
• Powdered sugar – 75 g
• Vanilla sugar – 15 g
• Baking powder – 5 g
• Salt – 1/3 tsp
• Cream (10-12%) – 85 ml

Instructions

1. Crack room-temperature eggs into a bowl, add 40 g of sugar and salt, and whip it

2. Combine flour with vanilla sugar and baking powder. Sift into the egg mixture and gently mix until a smooth batter forms.

3. Add vegetable oil and boiling water to the batter.

4. Mix gently until fully combined.

5. Line the bottom of an 8-inch cake pan with parchment paper and pour in the batter, smoothing the surface.

6. Place the cake pan in a preheated oven and bake at 360°F (180°C) for 20 minutes.

7. Remove the sponge cake from the oven and let it cool.

8. Wash the mango, cut it in half, remove the pit, and scoop out the pulp.

9. Blend the mango into a smooth purée and transfer it to a heavy-bottomed saucepan. Add 100 g of sugar.

10.Heat over low heat until the sugar dissolves, then let it cool.

11.Pour 85 ml of 10% cream over the gelatin and let it swell for 30 minutes. Melt the gelatin over a water bath and let it cool.

12.Whip the very cold cream with powder sugar into a fluffy foam.

13.Gradually mix the mango purée with the gelatin until smooth.

14.Gently fold the whipped cream into the mango mixture using upward motions until fully combined.

15.Trim the rounded top of the cooled sponge cake and place it inside a springform ring. Line the inner surface of the ring with wax paper.

16.Pour the prepared mousse over the sponge cake, smooth the surface, and refrigerate for 6-8 hours until set.

17.Remove the ring from the chilled cake, take off the paper, and decorate as desired.

Calories:

219 kcal/100g

Proteins: 3 g

Fats: 12 g

Carbohydrates: 23 g

Ingredients:

Eggs – 5

Milk – 250ml

Salt- 1/3 tsp

Butter -20g

Instructions:

Crack 5 room-temperature eggs into a bowl. Mix them with a fork, but don’t whip them. Add room-temperature milk and mix with a fork, without whipping. Add a little salt. Grease a 5x9-inch pan thoroughly with a piece of butter. Bake for 40 minutes in the oven at 390°F. Do not open the oven door during baking to prevent the omelet from shrinking. After baking is done, leave the pan with the omelet inside for 5 more minutes. Serve the omelet on a warm plate.

Calories:

115.4 kcal/100 g
Proteins: 8.5 g
Fats: 7.6 g
Carbohydrates: 2.5 g

Ingredients:

• 5 pieces of salmon
• 5 potatoes
• 2 carrots
• 1 onion
• Spices – salt, pepper, Italian seasoning, paprika, garlic, parmesan

Instructions:

1. Cut the peeled potatoes, carrots, and onion into pieces.
2. Add spices to both the vegetables and salmon.
3. Place everything on a baking pan and cover it with foil.
4. Bake at 415°F for 45 minutes, then remove the foil and broil for 3-4 minutes.

Calories :

• 130 kcal/100 g
• Proteins: 8.5 g
• Fats: 6 g
• Carbohydrates: 10 g

Ingredients:

• 800 g mushrooms
• 1 onion
• 4 potatoes
• 1700 ml water
• 200 ml heavy cream
• Spices – salt, pepper, Italian seasoning, paprika, garlic, parmesan

Instructions: 

1. Fry the onion in a pot with vegetable oil until golden brown. 
2. Add the mushrooms and diced potatoes, then season with spices and salt. 
3. Fry for 5 minutes. Add 1700ml of hot water and simmer for 10 minutes.
4. Pour in 200ml of 33% heavy cream and cook for another 5 minutes. 
5. Blend the hot soup in a mixer on smoothie mode. Serve with croutons.

Calories: 

• 54.5 kcal/100 g
• Proteins: 1.8 g
• Fats: 3 g
• Carbohydrates: 5.5 g

Ingredients: for 8-inch pan

• Apples – 6
• Eggs – 4
• Sugar – 160 g
• Salt – 1/3 tsp
• Powdered sugar – 10 g
• Vanilla – 1 tsp
• Flour -160 g

Instructions: 

1. Wash the apples, peel them, dry them, and cut them into small pieces.

2. Place them in a bowl and drizzle with lemon juice to prevent browning.

3. Add sugar and salt to the eggs and beat with a hand mixer or stand mixer on high speed for 10 minutes. The eggs should be at room temperature, and after whipping, they should turn white. 

4. Add the flour in three stages, gently mixing by hand.

5. Add vanilla, grease the form with a little of oil, pour the batter into a baking dish, and bake at 360°F (180°C) for 40 minutes.

6. After turning off the oven, leave the cake inside for another 20 minutes.

7. Remove the cake, let it cool, and sprinkle with powdered sugar.

Calories: 

• 177.5 kcal/100 g
• Proteins: 4.6 g
• Fats: 3 g
• Carbohydrates: 32.7 g

  Ingredients:

• Pork ribs (riblets)
• Spices: hot pepper, paprika, cayenne pepper, garlic
• Soy sauce
• 
  

Instructions:

1. Cut the ribs into smaller pieces.
2. Add all the spices and soy sauce, then mix thoroughly with your hands.
3. Leave them under pressure for 24 hours.
4. Start the coals, and after 20 minutes, place the ribs on the grill.
5. Grill for 1 hour, turning them every 10 minutes for even cooking.

Calories: 

• 329 kcal/100 g
• Proteins: 19 g
• Fats: 28 g
• Carbohydrates: 1 g

Ingredients:

• Potato – 2 lb
• Ground beef – 300 g
• Grated cheese – 100 g
• Eggs – 2
• Spices, onion

Instructions:

1. Cut the onion and blend it in a chopper.
2. Peel the potatoes
3. Add spices, onion and 1 egg to the ground beef
4. Boil the potatoes for 30 minutes
5. Mash the potatoes
6. Add pepper, 1 egg and 1 tbsp of flour
7. Mix it
8. Fry the ground beef for 10 minutes
9. Form the casserole
10. Brush the casserole with egg
11. Sprinkle with parmesan
12. Bake at 410 decrees for 30 minutes + 2 minutes on broil
13. Enjoy the fantastic taste!

Calories:

• 134.1 kcal/100 g
• Proteins: 9 g
• Fats: 7.3 g
• Carbohydrates: 8.3 g

  Ingredients:

• Eggs – 4
• Flour – 100 g
• Odorless oil – 35 ml
• Milk-40 ml
• Salt – 1/3 tsp
• Sugar – 80 g
• Vanilla – 1tsp
• Cream:
• Sour cream – 400 g
• Sugar Powder – 80 g

Instructions:

1. Crack 4 eggs into a bowl. Add salt and sugar.
2. Whip with a stand or hand mixer until the eggs increase in volume and turn white.
3. Add oil, then carefully mix by hand.
4. Add milk and vanilla, mixing gently by hand.
5. Gradually add the flour in three parts, mixing carefully by hand.
6. Bake for 15 minutes at 375°F (190°C).
7. Remove from the oven and let the roll cool.
8. Turn it upside down and remove the wax paper.
9. Spread cream over the top of the roll and roll it up.
10. Refrigerate for 1 hour to stabilize.
11. Decorate as desired.
12. Cream: Mix sour cream and sugar powder.

Calories: 

• 294.8 kcal/100 g
• Proteins: 4.7 g
• Fats: 20 g
• Carbohydrates: 23.8 g

Ingredients:

• Water – 2,5 liters Chicken - 1 pound
• Rice - 125 g
• Fresh lemon juice – 125 ml
• Eggs - 4
  

Instructions:

1. In a large pot, cook the broth and strain it.  Set aside 2 cups of broth.
2. Add rice to the remaining broth, cover, and simmer over low heat for 20 minutes.
3. Whip 4 eggs with a little salt until they increase in volume and turn white.
4. Add lemon juice gradually and mix carefully.
5. Slowly pour the reserved hot broth (reheat in the microwave if needed) into the egg-lemon mixture in several additions, stirring constantly to prevent curdling.
6. Turn off the heat.
7. Pour the egg-lemon mixture into the soup, stirring vigorously for a few minutes until fully combined. 
8. Turn on the heat again.
9. Cook over medium-low heat, stirring, until the soup thickens, about 5-10 minutes. 
10. If desired, add the shredded chicken to the soup.

Calories:

• 100.4 kcal/100 g Proteins: 7 g
• Fats: 6.3 g
• Carbohydrates: 3б5 g

Ingredients for 2 servings (120-150 ml each):

• Heavy cream (33%) – 300 ml
• Egg yolks – 3 (60 g)
• Sugar – 35 g + 2 tsp for caramel
• Vanilla – 1 tsp
   

Instructions:

1. Heat the heavy cream (33%) until hot but do not boil.
2. Whisk the egg yolks with sugar and vanilla until smooth, don't whip it.
3. Gradually add the hot cream to the yolk mixture, stirring constantly.
4. Strain the mixture.
5. Pour into heat-resistant ramekins.
6. Bake in the oven at 230°F for 50 minutes.
7. After cooling, sprinkle 1 tsp of sugar on top of each ramekin.
8. Use a kitchen torch to caramelize the sugar for 1-2 minutes until golden brown.
9. Refrigerate and serve chilled.
    

Calories:

• 191.9 kcal/100 g
• Protein: 4.2 g
• Fat: 8.3 g
• Carbohydrates: 25.7 g

Ingredients:  

• Eggs- 2
• Sugar - 150 g
• Plain Yogurt(buttermilk)- 130 g
• Oil - 110 g
• Flour - 210 g
• Baking powder - 1,5 tsp
• Salt - 1/2 tsp
• Vanilla - 1 tsp

Instructions: (for an 8-inch pan)

1. Add salt, vanilla, and sugar to room-temperature eggs and beat with a hand mixer or stand mixer until the mixture increases in size and turns white.
2. Add room-temperature yogurt (or kefir) and vegetable oil.
3. Mix with a whisk. 
4. Sift the flour with the baking powder.
5. Add the flour to the batter and gently mix until combined.
6. Line the pan with parchment paper and grease it with oil.
7. Pour the batter into the pan.
8. Place any berries of your choice on top.
9. Bake at 360°F for 40-45 minutes. Don’t open the oven for first 30 minutes.  
10. Check the readiness of the pie with a toothpick; the toothpick should come out clean.
11. Let it cool.
12. Sprinkle with powdered sugar.

Calories: 

• 240.5 kcal|100g  
• Proteins: 5.2 g    
• Fats: 6.9 g   
• Carbohydrates: 39.2 g