Soul Point

“Welcome to a world of gastronomic inspiration! Our blog is a place where every recipe tells its own story, and food becomes a true art. Here you will find not only simple and sophisticated dishes from around the world, but also useful tips, chef’s secrets, and culinary discoveries. Immerse yourself in the atmosphere of flavors and aromas, and let’s cook together with joy!”

[soulpoint]

Сheese scones with green onions and ham

It's very cheesy, juicy, and delicious! If you haven't come across the word "scones" before, don't be alarmed, we will make soft triangular treats with a crispy crust. By the way, scones can be baked in the form of a large circle, and then cut into segments, so they will be soft on the sides.

Ingredients:

For the base:

300 g of flour

200 g of hard cheese

240 ml of kefir

100 g of butter

1 tbsp of sugar

1 tsp of baking powder

½ tsp of baking soda

Pinch of salt

For the filling:

200 g of ham

Green onions (to taste)

Additionally:

1 egg yolk

1 tbsp of milk

1 tbsp of sesame seeds

Recipe:

Add baking soda and baking powder to the floor, shift into a large bowl. Mix in salt and sugar. Then add pieces of butter and run the mixture into crumbs with your hands. Add grated cheese, finely chopped ham, and onions, maxwell. Pour in kefir and mix with a spoon.

Place the dog on the table and bleed it. At first, the dough will stick heavily to your hands, so you can add some flour (but just a little!). Then place the dog on a baking sheet lined with parchment paper. Shape the dough with your hands into a circle about 2 cm thick and put it into 8 pieces.

Mix the egg yolk with milk, brush the scenes with the mixture, sprinkle with sesame seeds. Bake at 200°C for 20 minutes.

You can add sausage, ham, herbs, sun-dried tomatoes, olives, and onions to the base.

[soulpoint]

Tender, soft, with a crispy crust — who would refuse such waffles? My kids simply adore them. The recipe is very simple: 5 minutes to mix the dough, that's it. And if you don't have a waffle iron, you can also make small cupcakes from the same batter.

Ingredients:

For 9-10 waffles

For waffles

300 g flour 200 ml milk 150-200 g hard cheese 150 g ham (sausages or sausage) 100 g butter 3 eggs 10 g baking powder Pinch of salt Dill, parsley

Additionally Vegetable oil for greasing the waffle iron

Recipe:

1. Melt the butter in the microwave and mix with milk. Add the eggs, whisk together. Then add sifted flour with baking powder, add salt.

2. Grind the cheese and ham in a meat grinder, or grate the cheese and finely chop the ham into small cubes. Finely chop the herbs.

3. Add the ham, cheese, and herbs to the batter. Mix well.

4. Preheat the waffle iron, grease with oil, place a small amount of batter, close and cook until golden brown (it takes me 4-5 minutes for this). Repeat until the batter is finished.

[soulpoint]

Terrine of poultry with pistachios and bacon

Give it a try at least once, and you will fall in love with this recipe! You can change the meat in it according to your taste, and in any case, the treat will be suitable for both weekdays and holidays.

Ingredients:

For a rectangular mold with a volume of 1.3 liters

600g turkey thigh (chicken or pork thigh)

400g chicken fillet

150g chicken liver

100-150g bacon

70g onion (1 head)

30g butter

110g cream 33%

1 egg

13g salt

2g pepper

Additionally (optional):

150-200g spinach

20g butter (for spinach)

100g sun-dried tomatoes

50g pistachios

Recipe:

1. Cut the chicken and turkey meat into small cubes, the liver into medium pieces, and finely chop the onion. In a pan with butter, sauté the onion until translucent, then add the liver. Sauté together until the liver is cooked.

2. Sort the spinach, leaving only the leaves, and chop or tear them by hand. Sauté in butter until soft (do not fry). Peel and dry the pistachios on a pan or in the oven. Cut the tomatoes.

3. In a mixer bowl, place the diced chicken and turkey, mix with the "paddle" attachment. Add the egg, cream, salt, pepper, liver with onion, spinach, tomatoes, and pistachios, mix thoroughly.

4. Line the baking dish with parchment paper or grease with butter, lay bacon strips overlapping (the bacon should cover the bottom and sides of the mold). Spread the mixture, press it down, and cover with bacon strips on top.

5. Place the mold in a cold oven, set the temperature to 160°C and cook for about 1 hour and 20 minutes. If you have a meat thermometer, check the temperature inside the terrine after an hour; it should be at least 70°C. Let the terrine cool. Cover the mold with foil or plastic wrap and refrigerate for a day.

6. If you couldn't find 33% cream,

7. don't worry, less fatty (20%) cream will also work.

[soulpoint]

Chicken roll with bacon in a cheesy-garlicky crust.

One of the advantages of this dish is that it can be prepared the day before, and literally an hour before the guests arrive, put it in the oven. By the way, as a filling, you can use absolutely any products that you like: mushrooms, cheese, prunes, dried apricots, carrots, etc.

Ingredients: 

On a baking sheet measuring 40×27 cm

For the filling

600 g chicken fillet 300 g carrots (1-2 pieces) 200 g onions (1-2 heads) 150-200 g bacon (ham, bacon) 2 tbsp. vegetable oil 1 tsp. chicken seasoning ½ tsp. garlic (dried) ½ tsp. salt

For the cheese layer

400 g cheese 200 g sour cream 4 eggs 1 tsp. garlic (dried) 1 tsp. oregano

Recipe:

1. Cut the chicken fillet into thin slices, flatten them through food film, and rub with a mixture of salt, garlic, and chicken seasoning. Leave it on the table to marinate while preparing the other layers.

2. Grate the carrots on a large grater, finely chop the onions. Fry everything together in a pan with vegetable oil.

3. For the crust, combine eggs, garlic, herbs, and sour cream in a bowl. Add grated cheese, mix. Spread the mixture on a baking sheet lined with parchment paper and greased with vegetable oil, and bake at 180°C for 20 minutes. Then remove the crust from the oven, leave it for a couple of minutes, then turn it over onto foil spread out on the table and remove the parchment.

5. Place bacon on the crust (it should cover half of the crust), then chicken and carrots with onions. Roll up the roll using foil, bake at 180°C for 50 minutes. Then remove the foil and bake for an additional 15 minutes at 200°C.

[soulpoint]

Emerald Spinach Roulette

On a baking sheet measuring 30×25 cm

Ingredients: 

For spinach sponge cake: 200 g spinach 3 eggs 2 tbsp. flour 1 tsp. baking powder 2 tbsp. cottage cheese 1 tsp. dill (dried) ½ tsp. salt

For the filling: 250 g lightly salted fish 200–250 g cottage cheese

Recipe:

1. If the spinach is fresh, pour boiling water over it for a couple of minutes, then drain the water. If it's frozen, thaw it and drain the liquid. Separate the eggs into whites and yolks.

2. In a blender, combine all the sponge cake ingredients, except the whites, and mix. Beat the whites separately with a mixer until stiff peaks form. Gently fold the whites into the spinach mixture and mix.

3. Line a baking sheet with parchment paper, grease it with vegetable oil, spread the batter, level it, and bake at 180°C for 10 minutes (do not overbake!). Let the baked sponge cake cool, flip it over onto clean parchment paper, and remove the old one.

4. Place soft cottage cheese and fish on the sponge cake. Roll up the roll, wrap it in parchment paper or foil, and refrigerate for a couple of hours.

To roll the roulette correctly, if you need to divide the roll into many portions, it's better to roll the sponge cake from the wide side. In the photo you have, the roll is rolled from the narrow side: this makes it shorter but taller and more beautiful when sliced. By the way, if you put the ready roll in the freezer for 1½-2 hours, it will be easier to slice.

[soulpoint]

Hot balls with seafood and cheese

It is impossible to have a tasty hot appetizer on the festive table that you can prepare differently every time. Here I have shrimp, crab sticks, lightly salted fish, but it will also turn out great with boiled chicken, fried mushrooms with onions, and smoked cheese.

Ingredients:

150 g of red fish (lightly salted) 150 g of Adyghe cheese (not too salty) 100 g of hard cheese (not too salty) 100 g of shrimp (boiled, peeled) 100 g of crab sticks 5 boiled eggs 3 tbsp of mayonnaise 1 tsp of dried garlic Bunch of parsley

For breading ½ white loaf (stale) 150 g of flour 3 eggs In addition Vegetable oil for frying

Recipe:

1. Grate frozen crab sticks on a fine grater. Separate the eggs into whites and yolks (only whites are needed in this recipe). Grate the whites and cheeses. Finely chop the shrimp and fish. Finely chop the herbs.

2. In a bowl, mix the prepared ingredients, add 2–3 tbsp of mayonnaise and mix to form a pliable mixture. Roll into balls of 50–60 g each.

3. For breading, pass the bread crumb through a meat grinder. Put the resulting crumbs in a bowl. In separate bowls, pour flour and beat the eggs (also beat the eggs). Roll each ball first in flour, then dip in egg, and then coat in crumbs. Place the prepared balls on a board lined with plastic wrap.

4. Fry the balls in a deep pot with well-heated vegetable oil over medium heat. Watch to ensure the balls

[soulpoint]

Apple Marshmallow

Ingredients:

250 g Apple puree (it should be thick)

40 g Egg whites (approximately 1 egg of selected category)

7-8 g Agar-agar

140 g Water

600 g Sugar

Powdered sugar for dusting

Recipe:

The measurements are given for a planetary mixer; for a hand mixer, reduce all ingredients by half.

Preparation process:

1. In a saucepan, combine water and agar-agar, mix well.

2. Bring to a boil until agar-agar forms a thick liquid "gel."

3. Once the gel is formed, add all the sugar and actively stir, cook until it reaches 110 degrees Celsius. If you don't have a thermometer: the syrup is ready when it reaches the "thread" state (initially, the syrup flows continuously, then the last drop hangs on a spatula or whisk like a "thread").

4. While the syrup is cooking, prepare parchment paper and stencils for scooping the marshmallow.

5. In the mixer bowl, combine the apple puree and egg white, starting from medium to maximum speed - beat.

6. The readiness of the apple puree with egg white before adding the syrup should be white in color and hold firmly on the whisk (beat until peaks form).

7. Without reducing the mixer speed, slowly pour the cooked syrup (heated to 110 degrees Celsius) into the beaten egg whites without hitting the whisk, and continue beating. The mixture will increase in volume by 2 to 2.5 times.

8. Continue beating for 3-4 minutes to cool the mixture and hold it on the whisk.

9. While beating the mixture, prepare a pastry bag with a nozzle.

10. Transfer the marshmallow mixture to the bag.

11. Scoop the marshmallow onto the prepared parchment and stencils.

12. Let it stabilize for at least 4-6 hours, preferably overnight at room temperature.

13. Remove the marshmallow from the parchment, join the two halves, and roll in powdered sugar.

14. The marshmallow is ready! If you have a hand mixer, first beat the apple-egg mixture. Then set aside the beaten mixture and prepare the syrup.

[soulpoint]

Coffee Cocktail "Gentle East Shiver"

Ingredients:

2 slices of halva

200 ml of almond milk

1 serving of freshly brewed coffee

Whipped cream or coconut milk (for decoration)

Cocoa powder or cinnamon (for decoration)

Recipe:

Prepare your favorite coffee and let it cool slightly. This will be the base of your drink.

In a blender or with an immersion blender, mix halva with almond milk until smooth. The halva will give the drink a unique aroma and texture.

Heat the mixture over low heat, stirring gently without boiling. Stir until the halva is completely dissolved in the milk.

Pour freshly brewed coffee into the halva mixture. The aroma of coffee and halva will fill the space, creating a captivating atmosphere.

Carefully pour the drink into cups, leaving some space for decoration.

Decorate the surface of the drink with whipped cream or coconut milk. This will add a touch of elegance and complete the visual appearance.

If desired, sprinkle a small pinch of cocoa powder or cinnamon on the surface of the drink. This will not only decorate the drink but also accentuate its Eastern notes.

Serve the drink warm and enjoy the exceptional combination of halva, almond milk, and aromatic coffee. This drink is like a magical journey to the East, where scents and flavors create a true wonder. "Gentle East Shiver" is a true celebration for the senses. This drink will allow you to feel the magic of the East and discover new dimensions of taste perception. Immerse yourself in the magical world of "Gentle East Shiver" with this refined dessert drink. The smooth dance of halva and almond milk creates an incredibly delicate texture, while the aroma of coffee, like an inspiring melody, intertwines with Eastern sweetness. Enhance this masterpiece with whipped cream and aromatic cocoa notes to dive into the luxury of flavors and immerse yourself in a world where every sip is a journey to Eastern horizons.

[soulpoint]

Ingredients:

– 30 ml “Old Tallinn” liqueur

– 150 ml freshly brewed coffee

– 100 ml ghee milk

– 1 tablespoon of whipped cream (for garnish)

– Optional: cinnamon or chocolate shavings (for garnish)

Recipe:

1. Prepare the coffee according to your preference. Whether it’s espresso, americano, or cappuccino—it’s your choice. The key is that the coffee should be aromatic and freshly brewed.

2. Warm the ghee milk over medium heat, without bringing it to a boil. Aim for a temperature around 65°C. Stir constantly to prevent the milk from burning.

3. Pour the “Old Tallinn” liqueur into a pre-warmed glass. This fragrant liqueur will give the drink a unique taste and aroma.

4. Pour the freshly brewed coffee into the glass with the “Old Tallinn.” Gradually add the ghee milk to create a beautiful layered effect.

5. To prepare the whipped cream, beat the cream until it forms a thick consistency. Gently place the whipped cream on top of the drink.

6. If desired, garnish the dessert drink with a pinch of cinnamon or chocolate shavings. This will not only add visual flair but also extra aromatic notes.

7. Serve the drink warm and enjoy the unique combination of “Old Tallinn,” aromatic coffee, and delicate ghee milk. With each sip, you’ll be transported into a magical world of flavors and mood.

This dessert drink is the embodiment of comfort and harmony. It’s perfect for gatherings with friends or for savoring a quiet moment in your cozy corner. Bring the cup to your lips and let the steam of the aromas embrace your face like a gentle touch of wind. The first sip marks the start of your journey. Feel how the layers of flavors unfold one by one: the refined “Old Tallinn,” the invigorating coffee, and the soft cloud of ghee milk. It’s a journey through time, through emotions.

In this moment, you become a witness to the fusion of centuries and aromas, diving into the hidden depths of flavor. This dessert drink is not just a mixture of ingredients but a magical beverage that transports you into a world of warmth and taste delights.