Cottage cheese (1–5% fat) — 300 g Egg — 1 pc Banana — 1 pc Rice flour (3 tbsp for the batter, 2 tbsp for coating) — 5 tbsp Vegetable oil — ½ tsp Salt — a pinch
The skills and knowledge I gained from authentic Thai masters now come to you through my caring hands. I look forward to welcoming you for a massage session in Makhachkala, at a time that is convenient for you.
Our feet carry an enormous load every single day, and foot massage is one of the best ways to offer them care, relief, and renewal.
The treatment helps release tension, improve circulation, stimulate internal organs through reflex zones, restore lightness to the entire body, and noticeably support athletic performance.
Massage techniques are selected individually, combining relaxing and therapeutic methods, so you can feel comfort, warmth, and inner balance from the very first session.
After the massage, you are invited to a calming tea ceremony — a gentle ritual for harmony of body and spirit.
Our feet carry an enormous load every single day, and foot massage is one of the best ways to offer them care, relief, and renewal.
The treatment helps release tension, improve circulation, stimulate internal organs through reflex zones, restore lightness to the entire body, and noticeably support athletic performance.
Massage techniques are selected individually, combining relaxing and therapeutic methods, so you can feel comfort, warmth, and inner balance from the very first session.
After the massage, you are invited to a calming tea ceremony — a gentle ritual for harmony of body and spirit.
Our feet carry an enormous load every single day, and foot massage is one of the best ways to offer them care, relief, and renewal.
The treatment helps release tension, improve circulation, stimulate internal organs through reflex zones, restore lightness to the entire body, and noticeably support athletic performance.
Massage techniques are selected individually, combining relaxing and therapeutic methods, so you can feel comfort, warmth, and inner balance from the very first session.
After the massage, you are invited to a calming tea ceremony — a gentle ritual for harmony of body and spirit.
If you fall, I will always be there. With love, your yoga mat ♥
Step 1
Prepare all the necessary ingredients and spices for a light summer appetizer salad made from simple, easily available products.
Step 2
Heat a frying pan over medium-high heat. Pour in 70 ml of vegetable oil and allow it to heat well. Cut two eggplants into small, irregular cubes and add them to the hot oil. Fry, stirring occasionally, over high heat until the eggplant turns golden brown.
Step 3
Dice three small cucumbers into small cubes and place them in a large mixing bowl.
Step 4
Cut three medium tomatoes into small cubes and add them to the bowl with the cucumbers.
Step 5
Finely chop fresh herbs to taste — cilantro, parsley, basil, and dill — and add them to the bowl with the tomatoes and cucumbers.
Step 6
Using a garlic press, crush two cloves of garlic directly into the pan with the eggplants. Stir well, then transfer the fried eggplants to a separate bowl and allow them to cool slightly.
Step 7
Once the eggplants have cooled, add them to the bowl with the chopped vegetables and herbs.
Step 8
Mix all the ingredients thoroughly. Season to taste with salt and a blend of ground black and red pepper. Add three tablespoons of sour cream and mix again until well combined.
Step 9
Divide the finished vegetable salad with fried eggplant and fresh herbs into serving plates and serve immediately.
Step 1
Prepare all the ingredients listed. Peel the onion. For a more vibrant salad, use red onion or shallots if possible. Cut the bell pepper in half, remove the core and seeds. Yellow and orange bell peppers look especially bright and appealing in this salad. Wash all vegetables thoroughly in cold water and pat them dry with paper towels to remove excess moisture.
Step 2
Cut the cucumbers into medium-sized cubes. If the skin is bitter, peel it beforehand. Transfer the cucumbers to a wide plate or a deep salad bowl.
Step 3
Drain the brine from the olives. Slice some of them in half. Both green olives and black olives pair perfectly with the other ingredients, so you may use either or a combination of both.
Step 4
Cut the bell pepper into medium-sized squares and add it to the salad bowl.
Step 5
Next, prepare the tomatoes. For best results, choose firm and juicy tomatoes — they will hold their shape well and won’t turn mushy when mixed. Cherry tomatoes are also a great option; their slightly sweet flavor adds a pleasant note to the salad.
Step 6
Slice the onion into thin rings, half-rings, or smaller pieces, depending on the size of the onion.
Step 7
Cut the fetaxa cheese into small cubes. This cheese is very delicate and ideal for vegetable salads. Add it to the rest of the ingredients.
Step 8
Rinse the fresh herbs in clean water and pat dry. Basil, dill, parsley, and young green onions work perfectly here. I usually use basil and dill for Greek salad. Chop the herbs not too finely and distribute them evenly over the salad. Sprinkle with dried oregano and a blend of ground peppers, or add these spices directly to the dressing in the next step.
Step 9
In a separate bowl, mix olive oil with the freshly squeezed juice of half a lemon. Drizzle the dressing over the salad. Season with salt and pepper to taste. Garnish with a basil sprig and a lemon wedge.
Step 1
Prepare all the necessary ingredients. To make the salad look especially vibrant and appetizing, use bell peppers of different colors if possible. I used red onion, but regular yellow onion, shallots, or white salad onion work just as well. Rinse all vegetables thoroughly in cold water and pat them dry with a towel or paper towels to remove excess moisture.
Step 2
Start by marinating the onion. Peel the onion, rinse it, and slice it into thin half-rings or quarter rings. Place it in a small deep bowl, pour over apple cider vinegar or balsamic vinegar, mix well, and set aside. While the salad is being prepared, the onion will marinate nicely.
Step 3
Cut the eggplants into strips, cubes, or half-moons — whichever shape you prefer. Transfer them to a deep bowl, sprinkle with salt (about ½–1 tablespoon), mix, and let sit for 15–20 minutes. This step helps remove bitterness. After the resting time, rinse the eggplants and gently squeeze out excess moisture.
Step 4
Cut the bell peppers in half, remove the core and seeds, and slice them into thin half-rings or strips. Chop the tomatoes into wedges or cubes. I often use cherry tomatoes for salads like this — their slightly sweet, well-balanced flavor adds a special touch to the dish. Add everything to a salad bowl.
Step 5
Heat vegetable oil in a skillet (you may need a bit more oil). Fry the eggplant slices in batches until golden brown, stirring occasionally to prevent burning. Transfer the eggplants to a paper towel to absorb excess oil.
Step 6
Carefully drizzle the hot oil from the skillet over the tomatoes and bell peppers, then mix gently.
Step 7
Add the fried eggplants and the marinated onion to the salad bowl, squeezing excess vinegar from the onion beforehand. Add the garlic, pressed or finely chopped.
Step 8
Rinse the fresh herbs, pat dry, and finely chop them. Cilantro, parsley, dill, or young green onions work perfectly in this salad.
Step 9
Pour in the soy sauce, mix everything thoroughly, and taste. Adjust salt if needed. At this stage, you may also add ground allspice or chili pepper to taste.
Step 1
Prepare all the ingredients. Choose high-quality, natural cottage cheese without vegetable fats — the taste of the entire dessert depends on it. It’s best to use smooth (non-grainy) cottage cheese so the dessert turns out tender and creamy. Use plain, unsweetened yogurt without any additives or sugar.
Step 2
Place the cottage cheese in a bowl and add the yogurt. I used Greek yogurt, which is quite thick, but you can also use drinkable yogurt — just use a smaller amount. Add a pinch of vanilla or cinnamon for flavor. Blend everything with an immersion blender until completely smooth. The mixture should be soft and creamy, similar to a baby curd dessert. I needed to add a little more yogurt to achieve the right texture. If you plan to sweeten the dessert with honey, add it at this stage together with the yogurt.
Step 3
Prepare the fruit. Slice the banana into rounds.
Step 4
Wash the strawberries, pat them dry, and slice them as well. In addition to bananas and strawberries, you can use any other berries or fruits you have on hand.
Step 5
Take glasses or dessert bowls for serving. Place a layer of the cottage cheese mixture at the bottom. Arrange a layer of strawberry slices tightly on top.
Step 6
Add another layer of the creamy mixture, followed by a layer of banana slices.
Step 7
Finish with one more layer of cottage cheese.
Step 8
Garnish the dessert with berries and serve. Enjoy!
Step 1
Prepare all the necessary ingredients. The flavor of the apples will largely determine the taste of the treat, as well as how much sugar or sweetener you’ll need. The sweeter the apples, the less sweetener is required.
Step 2
Wash the apples thoroughly. Cut them into slices, removing the cores and any damaged parts.
Step 3
Place the apples in a blender, add water, and blend until smooth.
Step 4
You should get a smooth, uniform apple purée.
Step 5
Pour the apple purée into a saucepan and bring it to a gentle boil over low heat.
Step 6
In a separate bowl, dissolve the agar-agar in warm water.
Step 7
Stir until completely dissolved.
Step 8
Add the dissolved agar-agar to the boiling apple purée and mix thoroughly. You will immediately notice the texture change — it will become smoother and thicker. Let the purée simmer with the agar for a few more minutes, stirring continuously, then remove from heat.
Step 9
Allow the mixture to cool to about 40°C (104°F), then add the honey and mix well. After that, pour the mixture into molds or a baking tray.
Step 10
Let the marmalade set for a few hours. Once firm, remove it from the molds, cut into pieces, and enjoy!
Step 1
Prepare all the ingredients. Use cottage cheese with a low fat content — 1–5% is sufficient. Choose dry cottage cheese, as overly soft curd will make it difficult to shape the pancakes. The amount of flour may vary slightly depending on the moisture of the cottage cheese. The banana should be very ripe — it will be sweeter and more aromatic.
Step 2
Take a deep bowl. Peel the banana, break it into pieces, and place it in the bowl. Mash it with a fork until smooth. Add the egg and a pinch of salt. Mix until well combined.
Step 3
Add the cottage cheese and mash everything together with a fork. If the cottage cheese is very grainy, you can blend it briefly with a blender or pass it through a sieve.
Step 4
Add the flour and mix the dough. If it turns out too soft or runny, add a little more flour. The dough should be thick enough to shape.
Step 5
Sprinkle some flour onto a board for coating. In addition to rice flour, you can use corn flour — it will give the pancakes a brighter color. Take a portion of dough with a spoon and shape it into a pancake. Coat it in flour. To make the shape neat and even, you can gently press it with the bottom of an inverted glass. Mine still spread slightly because the banana makes the dough softer.
Step 6
Heat a frying pan over medium heat and lightly grease it with vegetable oil. Place the pancakes in the pan.
Step 7
Fry until golden on one side, then flip and fry on the other side. Dough made with rice flour and banana can be a bit delicate, so the pancakes may lose some shape — but this won’t affect the taste at all.
Step 1
Prepare all the ingredients according to the list. Depending on your taste preferences, you can easily modify the selection of ingredients. I used walnuts, pine nuts, dried apricots, prunes, and dates. If you prefer not to use honey for any reason, you can omit it — the sweets will still be naturally sweet thanks to the dried fruits.
Step 2
Rinse the nuts and dry them well. Do not roast them, as roasting destroys many of their beneficial nutrients. You can use any nuts you like: walnuts, almonds, peanuts, or even add a handful of sunflower seeds.
Step 3
Wash the dried fruits thoroughly. If they contain pits, remove them. Pour boiling water over the dried fruits and let them soak for about 15 minutes until they soften. After that, drain the water and pat the dried fruits dry. You may also use raisins or dried figs — they are sweeter, so honey may not be necessary.
Step 4
Place the prepared nuts and dried fruits into a blender and process until smooth. To help the mixture blend more easily, add a small amount of cold boiled water and blend again. Alternatively, you can grind the mixture using a meat grinder.
Step 5
Combine the nut and dried fruit mixture with honey and mix thoroughly until you get a thick, sticky, uniform mass.
Step 6
Pour sesame seeds, poppy seeds, cocoa powder, or other coating ingredients into separate bowls. You can also coat the candies with melted chocolate if desired.
Step 7
Using a teaspoon, take a small portion of the mixture and roll it into a ball with clean hands lightly moistened with cold water. Shape the remaining mixture the same way. Roll some of the balls in sesame seeds.
Step 8
Roll another portion in poppy seeds.
Step 9
Coat the remaining balls in cocoa powder.
Step 10
Arrange the candies on a plate and refrigerate for a couple of hours until firm. The candies are ready to serve. Enjoy!
Step 1
Prepare all the ingredients. You can use strawberries (or other berries) either fresh or frozen — frozen berries do not need to be thawed in advance. Choose plain, natural yogurt without sugar or additives. If desired, you may add a small amount of sugar or a sweetener to taste. You can make this ice cream using an immersion blender, a countertop blender, or a food processor.
Step 2
In this recipe, the ice cream is prepared using an immersion blender, but any blender will work. Rinse the berries thoroughly and place them in a sieve to drain excess liquid.
Step 3
Remove the green stems from the strawberries and place the berries in a bowl. Blend them with the blade attachment until puréed. It’s not necessary to achieve a completely smooth texture — small pieces will give the ice cream an interesting consistency.
Step 4
Pour half of the yogurt (200 g) into the berry purée and blend everything together again.
Step 5
Transfer the mixture to a freezer-safe container. Cover it with an airtight lid and place it in the freezer.
Step 6
For the banana ice cream, cut the banana into pieces and place them in a bowl.
Step 7
Blend the banana with an immersion blender until smooth.
Step 8
Add the remaining yogurt (200 g) and blend again until well combined.
Step 9
Transfer the banana mixture to a freezer-safe container and place it in the freezer as well.
Step 10
Every hour, remove the containers from the freezer and stir the contents with a spoon. This will help prevent ice crystals from forming in the finished ice cream.
Step 11
Repeat this process four times, then leave the ice cream to freeze completely.
Step 12
Remove the containers from the freezer about 30 minutes before serving. Serve with fresh berries. Enjoy!
Step 1
Prepare all the necessary ingredients. Let’s start with the filling.
Step 2
Place the raisins in a bowl, pour boiling water over them, and leave for 5 minutes. Then drain the water, rinse the raisins, and pat them dry.
Step 3
In a bowl, combine the cottage cheese, egg, sugar, and vanilla. Use only a small pinch of vanilla, as too much can add bitterness. You can also substitute it with vanilla sugar. Mix everything thoroughly with a spoon or silicone spatula. If your cottage cheese is grainy, blend it briefly with a blender or pass it through a sieve beforehand — this will make the filling smoother and more delicate.
Step 4
Add the raisins and lemon zest to the cottage cheese mixture. Wash the lemon thoroughly using a fruit cleaner or baking soda, dry it, and finely grate only the colored part of the peel.
Step 5
Mix again. The filling is ready. Set it aside — you’ll need it in the next steps.
Step 6
For the rolls, use puff pastry without yeast. If it’s not available, yeasted puff pastry will also work. If desired, you can make puff pastry from scratch.
Step 7
Thaw the pastry in advance and roll it out into a rectangular sheet, not too thin.
Step 8
Spread the filling evenly over the dough, leaving about 2 cm (¾ inch) free along one long edge so you can seal the roll.
Step 9
Roll the dough into a log and place it seam-side down.
Step 10
Using a sharp knife, cut the roll into slices no wider than 4 cm (about 1½ inches).
Step 11
Prepare the milk and nuts for topping. I used walnuts, but you can use any nuts you like — hazelnuts, pecans, or peanuts. If the nuts are whole, grind them in a blender or using another method.
Step 12
Arrange the rolls seam-side down on a baking tray lined with parchment paper. Brush the tops with milk and sprinkle with ground nuts. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden brown. Baking time is approximate — adjust according to your oven.
Step 13
Serve the rolls warm or completely cooled. They are just as delicious the next day. Store them in an airtight container or tightly sealed bag. Enjoy!