The most popular culinary blogs and food bloggers on Instagram according to Wday.ru: list

Our heroes know a lot not only about the taste, but also about the beauty of food. Thousands of subscribers follow their accounts, and food bloggers, in turn, delight fans with recipes and bright juicy posts.

The most popular food bloggers told us how they decided to engage in such unusual creativity, and also shared exclusive recipes for a quick and delicious dinner.

And we suggest you choose the coolest Instagram food blogger according to Wday.ru!

The first three participants with the most votes will receive valuable prizes and gift sets. And with the winner of the first place, in addition to everything else, we will do an exclusive interview for the site Wday.ru. At this point, the chef will not get away – we will ask about all the secrets!

Read, meet, get inspired and … vote for the participant you like on the last page!

Account: @darkzip

What inspired you to create your culinary page?

– Suddenly I wanted to blog – absolutely anyone. Lord, what topics have I not come up with. But I knew for sure that out of all my hobbies I will not give up only one: I will not stop eating. So I started a blog in which I tell what I myself learn about food (then I added travel).

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I really love this question, because I always answer the same thing: I love delicious cuisine. This can be borscht, Indian curry chicken or Scandinavian smorbrods, Chinese dried scorpions, or Korean hot kimchi. If it’s tasty, then this is my kitchen. I love almost everything, especially, of course, desserts. But I’m pretty cold about any smoothies, I don’t like lard, and I hope to someday understand olives.

An exclusive recipe for a quick dinner.

– I think it will be pasta. It’s trite, but it always works. The sauce and filling will be what will be in the refrigerator. I myself like to grate good cheese, add ground pepper and a little tomato sauce. If time permits, I will prepare the tagliatelli myself.

You can vote for Andrey on the last page!

Account: @kuprin

What inspired you to create your culinary page?

– Food unites. Wherever we find ourselves, even without knowing the language, at the same table with other people, we will always find something to talk about.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I love chocolate very much: bitter, milk, white, porous, with nuts, very different! But on the other hand, I cannot survive semolina lumps and pickle with sad cucumbers.

An exclusive recipe for a quick dinner.

– Tomato quiche. At home, we have never cooked a traditional quiche with cream and other tasty fatty foods. Of course, shortbread dough was taken as the basis, but curd cheese and a variety of vegetables served as the filling, sometimes the quiche happened with meat, more often with fish, but the most favorite was with tomatoes. For the base: 2 yolks, 150 g of butter at room temperature, 30 g of sugar, 200 g of flour. For the filling: 300 g of curd cheese, 300 g of soft curd, its consistency is similar to sour cream, 2 eggs, 2-3 tomatoes for the filling, salt and spices to taste.

Preparation: mash the yolks with sugar, then stir in the butter, it should melt at room temperature and become soft like cream. Sift flour to the finished consistency, knead a smooth homogeneous dough. Wrap the dough in foil and refrigerate for 1 hour. After the time has elapsed, take out the dough, knead it and put it in a mold, distribute evenly with your hands directly in the baking dish. This amount is enough for two small quiches of 16-18 cm or one large 25-26 cm. Before baking, prick the dough with a fork so that it does not rise in the form, and then bake the quiche base at 180 degrees for 12-15 minutes. Be guided by your stove. While the base is baking, mix the cheese, cottage cheese, eggs, salt and spices, you can use the mixer at a low speed. Cut the tomatoes into rings, if using cherry they can be put whole. Once the base is ready, remove it from the oven and refrigerate for 8-10 minutes on the counter. The base should not be completely baked or hardened, the dough will become the desired consistency when it cools. Pour the curd mixture into the cooled base, put the tomatoes and again remove the mold with the quiche in the oven, for another 15-18 minutes, so that the curd mass grabs. Remove the finished quiche from the oven, it should cool completely in the mold, then it can already be sliced ​​for serving.

You can vote for Olesya on the last page!

Account: @evgenialevi

What inspired you to create your culinary page?

– I’ve always loved to cook. I like the process of cooking even more, and I also really like to gather friends and treat them with my masterpieces.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I lived in Vietnam for three years, and I’m just a fan of Asian cuisine. Unfortunately, in Russia, not all dishes can be sold in the kitchen of an ordinary housewife, but if possible, I will never give up Vietnamese seafood pancakes and pho soup.

An exclusive recipe for a quick dinner.

– Buratta with vegetables and tomato sauce. It would seem that the usual products are: eggplant, zucchini, burrata and tomato sauce, and I have not received so many compliments for a long time. You will need: 1 eggplant, 1 zucchini, a clove of garlic, 1 scoop of burrata, 200 ml of tomato trade winds. Peel the vegetables and cut into small cubes. Pour olive oil into a frying pan, add garlic (lightly crush it with a knife), fry the eggplants until golden brown. Then add the zucchini, a little more oil and fry again. Salt and pepper. At this time, pour the trade wind into a saucepan (you can replace it with tomatoes in your own juice, just turn it into mashed potatoes with a blender). Put on high heat, let it boil, remove heat and simmer until the tomatoes are like a sauce. Season with salt and pepper, add olive oil and a mixture of Italian herbs. Put vegetables on a plate with a deep bottom, sauce and burrata on top. Serve with crispy baguette slices.

You can vote for Evgeniya on the last page!

Account: @dinara_snizhevskaya

What inspired you to create your culinary page?

– In my family there is not a single person who does not know how and does not like to cook! Traditionally, every weekend we get together with the whole family to have a delicious meal and share the news. I think that the choice of direction in photography was influenced by a lot of warm and cozy memories associated with food!

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– Since I lived part of my childhood in Uzbekistan, my taste preferences were formed there. I love Uzbek cuisine with its variegated variety and richness, and, of course, a little more restrained Russian. Over time, I fell in love with the same bright and rich dishes of Italian and Pan-Asian cuisines.

An exclusive recipe for a quick dinner.

– Whenever there is a need to quickly prepare a delicious dinner, I cook Chinese fried rice. Fast, very aromatic and incredibly tasty! To do this, you need: boiled rice – 1,5 cups, 1 onion, 1 tablespoon of finely grated ginger root, 300 grams of chicken fillet, a package of a mixture of your favorite frozen vegetables, 15-20 ml of soy sauce, 3 pcs. green onions. Heat sunflower oil in a frying pan, finely chop onion, garlic and fry until golden brown with ginger. Cut the chicken into strips, add to the onion and fry for another 5-6 minutes, stirring occasionally. Then add the frozen vegetables and sauté for another 5-6 minutes. When the mixture turns brown, add the rice, add the soy sauce and cook for another 5 minutes. Garnish the finished dish with chopped green onions.

You can vote for Dinara on the last page!

Account: @bitter chocolate

What inspired you to create your culinary page?

– The story of my hobby began with baking. At first I was completely captured by the world of confectionery art, then there was a desire to shoot what I was cooking. This is how I discovered the world of food photography.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I can’t give preference to any particular cuisine, I really like to find new recipes and food combinations. I travel a lot and come up with interesting ideas every time.

An exclusive recipe for a quick dinner.

– When the products are tasty and fresh, they want to be minimally subjected to some kind of heat treatment. Coarsely chop the bell pepper, zucchini into circles, cut the mushrooms in half, sprinkle everything with olive oil, add a little lemon juice, salt and freshly ground pepper. Mix separately the olive oil, a spoonful of lemon juice, a teaspoon of mustard, and salt to taste. Brush the trout or salmon steak well. Place the fish and vegetables on a wire rack and grill in the oven for about 20 minutes. A quick, tasty and healthy dinner is ready!

You can vote for Oksana on the last page!

Account: @olga_n_photo

What inspired you to create your culinary page?

– My two favorite hobbies are photography and cooking. At some point, they united in one direction – food photography, and I plunged into this new extremely exciting work with passion. Food inspires me endlessly! Any. Ready meals, ingredients, their combinations, spices, culinary herbs, drinks and anything else that may be associated with it.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I can’t say that I love one particular cuisine. Rather, there are favorite dishes in different cuisines of the world. It can be Italian vongole pasta, and Uzbek pilaf, and Belarusian pancakes, and French bread and desserts. And I will definitely never refuse Russian fried potatoes with herring! My dream is to try all the cuisines of the world. I am indifferent only to meat and I can easily live without it.

An exclusive recipe for a quick dinner.

For a delicious family dinner, I have a signature recipe that I once invented myself and admired the result. But then I found information on the Internet that such a recipe has long existed in French cuisine. This is gilthead roasted in leek leaves with lime and herbs. The fish is very tender, aromatic, melts in the mouth. For less than 30 minutes. And while the fish is baking, I have time to prepare a side dish, for example, boil rice and make a salad. For 2 servings you will need 1 leek, 1 lime, a few sprigs of fresh thyme, 2-3 tsp. Provencal herbs, 2 tbsp. l. olive oil, salt and ground black pepper to taste. Preheat oven to 180 degrees. Cover the baking sheet with parchment for baking. Peel the fish, gut, rinse well inside and outside, dry. Rub with a mixture of olive oil, salt, black pepper and Provencal herbs. Remove some of the top leaves from the leek and rinse them with hot water to make them more flexible. Cut the remaining stem into small rings, put on a baking sheet. Cut the lime into thin rings. Stuff the fish with lime and thyme sprigs. Then put 1-2 sprigs of fresh thyme on the fish, and wrap each in leek leaves. Place on a baking sheet, drizzle with olive oil and bake in the oven for 30-35 minutes. Serve immediately.

You can vote for Olga on the last page!

Account: @venera_os

What inspired you to create your culinary page?

– Cooking is my hobby in my free time from work and family. I, like many, hate the daily routine of cooking, but on my day off I love to choose some new dish that we have not tried yet, buy the right products, cook and take a beautiful photo. This, one might say, is my kind of meditation and relaxation – I enjoy this process and enjoy it.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I love oriental cuisine very much! Here, Turkish and Tatar cuisine is in the first place, from Asian – Thai cuisine is our favorites, and from European – our favorite Mediterranean! In general, you understand, we love to eat.

An exclusive recipe for a quick dinner.

– I want to share an idea for a quick and tasty dinner! Pasta with tuna in tomato sauce is prepared instantly and simply – in some 20-30 minutes. Everyone will definitely like it, since few are indifferent to pasta. For 4 servings you will need: spaghetti – 370 g, 3 tbsp. l. olive oil, finely chopped parsley – 3 tbsp. l., 2-3 cloves of garlic, 1 small chili pepper, 1,5 cm of ginger root, canned tuna in oil – 400 gr., trade wind (canned tomato pulp) – 450-500 g, sugar – 0,5 – ¾ h l., salt and black pepper to taste. Boil the spaghetti, finely chop the garlic, chili and parsley, grate the ginger. Heat olive oil in a saucepan, add prepared vegetables and herbs – fry everything literally 1-2 minutes. Pour in the tomato trade wind, let it boil. Season with salt and pepper, add sugar to taste and cook for 3-5 minutes. Remove the tuna from the jar and break it into coarse pieces with a fork (do not grind), then add them to the tomato sauce, let it boil, if necessary add some salt and pepper. Add ready-made spaghetti, stir, warm up and serve. Serve sprinkled with fresh parsley and black pepper.

You can vote for Venus on the last page!

Account: @contrse

What inspired you to create your culinary page?

– Long before my hobby for food photography, I was engaged in portrait and art photography. Then I was only interested in people, with their characters and expressions of various emotions. But at some point, I realized that, contrary to popular belief, the skill and desire of the photographer to create an interesting picture is not enough, I need a model who can work in front of the camera. At the same time, I needed more space for inspiration and more control over composition, lighting and plot. I have always loved food, in my family there was a kind of unspoken gastronomic cult with complex dishes for breakfast, lunch and dinner. Apparently, the intersection of my two favorite activities was inevitable: shooting and eating (okay, still cooking!). My motto is: “You have to love what you do and do what you love,” otherwise the result will be without a soul.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I usually answer like this: “I eat everything except oysters.” Let the taste of oysters remain forever in a long, long memory. I enjoy experimenting with food. I have tried many different and exotic, and in the cuisine of any country there is necessarily at least one memorable dish, one bright taste that left an indelible mark on my gourmet soul.

An exclusive recipe for a quick dinner.

– I immediately thought about the dorado fish. In my family, this is a traditional weekend dinner with a glass of white wine and fun conversations. It always turns out insanely tasty, tender and exquisite, and it is prepared with almost closed eyes. The most important thing is to choose good fish. It is best to buy chilled rather than ice cream. The eyes should be clear, clear and protruding, and the gills should be bright pink, even reddish in color. Otherwise, the fish is no longer the first freshness, and, as you know, there is no second. You can immediately ask the store to gut the fish. You don’t need to clean it. Grind the pink and white salt and rub the fish on both sides (not inside). Slice a lemon thinly and put 2-3 circles inside the fish, and a few on top. You can add a couple of sprigs of fresh rosemary or thyme if desired. I like the natural taste of gilthead, so I don’t add any spices at all. Put in an oven preheated to 190 degrees for 20-30 minutes (depending on the size of the fish and the type of oven). The meat of the finished fish will easily separate from the bones. It turns out to be insanely tender, tasty and aromatic, literally melts in a lie!

You can vote for Daria on the last page!

Account: @olga_avet

What inspired you to create your culinary page?

– I came to food photography through my passion for cooking. It all began with the birth of a daughter. When she was a little older, we spent a lot of time in the kitchen together. They created their own culinary stories, the aroma of which should be filled with childhood.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– My favorite cuisine is Italian. I will always give preference to seafood. I can’t name any foods that I categorically don’t eat, it all depends on how it is prepared.

An exclusive recipe for a quick dinner.

– Every Friday we make pizza. Homemade, the most delicious. I can assure you that you can make amazing crispy pizza at home. For the dough you will need: 250 ml of warm water, 400 g of flour, 2 tsp. dry yeast (or 20 g fresh), 2 tbsp. l. sugar, 1 tsp. salt, 3 tbsp. l. olive oil. Dissolve the yeast in warm water, add sugar and wait until the foam rises. Mix with the rest of the ingredients. Knead the dough (I use a mixer with a hook attachment). Place it in a warm place for 30-40 minutes and cover with plastic wrap. This quantity of dough is enough for 2 pizzas (diameter 26 cm). Bake the pizza in a preheated 300 degree oven for about 10 minutes. For best baking results, use a baking stone. For tomato sauce, you will need tomatoes in their own juice (either peeled or already pureed) – 500 g. Stew tomatoes with olive oil (add a couple of tablespoons) and spices (basil, rosemary, thyme, whatever you like) over medium heat 10-15 minutes. You can add a couple tablespoons of sugar if the sauce is sour (it depends on the tomatoes themselves). Roll out the pizza dough, grease with sauce, lay out grated mozzarella (hard), suluguni (or feta cheese, you can also use mozzarella balls), sausage. Remember that olives, prosciutto are not baked, they are laid out on the finished pizza. Serve pizza warm with herbs (basil, rucolla, spinach).

You can vote for Olga on the last page!

Account: @katya_kaplar

What inspired you to create your culinary page?

– I took up food photography on maternity leave, I really didn’t want to go to the office. At the same time, I had a very good job in an advertising agency, but the walls were choking me, and I was always aware of this. Moreover, all my friends told me that I am good at creating compositions, shooting food, while I did it on my phone. I can safely say that my friends and close people inspired me. My husband gave me a camera with a lens and then there was not a day that I didn’t take pictures of food. I would like to note that now I am not only a food photographer, but also an organizer of master classes in food photography, which have been successfully held for the umpteenth time (7 successful master classes have already passed in the spring, summer and autumn!).

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I love Italian and Spanish cuisine. I love cheeses, pizza, pasta, and there must be a lot of juicy vegetables and delicious wine on the table.

An exclusive recipe for a quick dinner.

– I am sharing a recipe for pizza dough. Everything is outrageously simple: 175 g of flour, salt to taste, sugar to taste, 1 tsp. dry yeast, 1 tbsp. l. olive oil, 125 ml warm water. Mix salt, sugar, yeast, flour in a blender. Gradually add water and oil, mix with a blender, and then knead with your hands for a couple of minutes, adding flour so that the dough does not stick to your hands. Place in a bowl, brush with olive oil, wrap the bowl with a towel and leave for 1 hour to double the dough. Then you roll out and add the ingredients: a sauce of sun-dried tomatoes and olive oil (I grind all this in a blender), cherry tomatoes, mozzarella, parmesan – whatever! When ready, add lettuce, olive oil and a little more cheese. I cooked at 200-250 degrees for 15-20 minutes, but here you have to look for yourself – who has what kind of stove.

You can vote for Katerina on the last page!

Account: @delicious_tasty_

What inspired you to create your culinary page?

– It all started four years ago when I created an Instagram page. I just photographed what I baked and cooked, shared recipes. And when I realized that many people like it, I got even more involved in the process. It gives me great pleasure, and the admiring feedback from our subscribers inspires me to new exploits.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– As for cooking, I’m not at all monogamous. With equal pleasure I can eat both khinkali and sushi, for example. I have never tried oysters, and there is no desire: for some reason I am sure that I will not like them at all.

An exclusive recipe for a quick dinner.

– One of my favorite quick salads for dinner – beautiful, tasty and not at all difficult to prepare. For a salad with avocado and chicken fillet, you will need (for two servings): 150 g of a mix of lettuce leaves, 100 g of chicken fillet, 60 g of radish, half an avocado, 10 quail eggs, 1-2 tbsp. l. pine nuts, 1 tbsp. l. unrefined olive oil, flavored salt, freshly ground black pepper to taste. Boil eggs, peel, cut in half. Wash radish, peel and cut into thin slices. Peel and cut the avocado into thin wedges or pieces. Wash and dry lettuce leaves. Finely chop the chicken meat. Mix all ingredients or put on a plate in layers, pour over with olive oil, add salt and pepper to taste. Instead of olive oil, you can use a dressing made from Greek (or natural) yogurt, lemon, mustard, and spices.

You can vote for Emma on the last page!

Account: @oleg_ilyin

What inspired you to create your culinary page?

– I am still inspired. To be honest, at first I didn’t know at all who I wanted to be. There were many options for ideas, pans. After graduating from high school he entered the Automobile Institute, at the insistence of his parents. Thank God, after 6 months of study there I realized that this direction is not mine at all, to put it mildly. Once I bought a directory of universities and, by the method of exclusion, began to choose where to go to study. This is how I chose my favorite thing: having stumbled upon a list of culinary educational institutions, I thought – it is! At first I didn’t even think about the profession of a pastry chef – but about a cook. It’s just that the pastry chef, in my mind at that time, is such a sturdy aunt in a greasy dressing gown, with a cap on her head, kneading dough for pies with chubby hands. But cooking really attracted me from childhood: at the age of six I already prepared breakfast for my mother on my own! In general, this is how I got into the college of hotel and restaurant workers. I finished my studies with pleasure, began to work very quickly, to fill my hand, to practice. And I liked it all. And if you get satisfaction and pleasure from what you are doing, you simply have no other way but how to achieve something worthwhile in your profession. In short, I got into “confectionery” by accident – and it became forever the work of my life, in which I never get tired of developing and growing. Now I am a pastry chef, the owner of two dessert restaurants “Oleg Ilyin’s Confectionery”.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I like almost everything. There are literally a few products that I have not yet accepted for myself (and that is because I have not yet found the right way of cooking!): The same bulgur, for example. Or, say, hummus. Somehow, we have not yet made friends with him. I love almost everything cuisines: each one will definitely find something of my own, tasty, amazing: cuisines of different countries have different temperaments and characters. This is not to say that some are worse or better. You just need to get to know better. Russian (so-called) cuisine is closest to me: richer, probably, it is difficult to come up with. It seems to me that every nation (and in Russia there are a great many) has its own “specialty” dishes, borrowing recipes and culinary tricks from neighbors, passing it on from generation to generation. Porridge alone (which in Russia, if both as an independent dish and as a side dish for fish and meat) – more than a hundred recipes. Choose the taste. Vinaigrette is the most Russian salad. Okroshka on kvass, botvinya, pickle, cabbage soup, ear – you can list for a long time. I love our cuisine for its variety and for the fact that you do not need to look for any exotic products: you can find everything in your own garden if you wish. I also have a weakness for Caucasian cuisine. Although the concept is conditional – there are Georgian dishes, and Armenian, and Azerbaijani … But! Meat, vegetables, herbs, spices and red wine are what they have in common. And this is an amazing combination.

– I love manta rays. Uzbek pilaf. And haute French cuisine too. In short, when I visit new countries, I immediately try to get acquainted with the gastronomic peculiarities. I start with the cheapest eateries (often there are truly fantastic traditional dishes cooked without embellishment, but with amazing skill) and end up with eminent restaurants (if there are Michelin-starred restaurants nearby, I definitely go there). Cuisine and cooking (and pastry, of course!) Are interesting to me from various angles. I’ll tell you this: tasty doesn’t mean expensive. One of the most unforgettable places, one of the most “tasty” places, which I will remember all my life, is the canteen for workers next to the vegetable market outside the Moscow Ring Road. Once I was accidentally brought there. I am a brave person and eager to experiment: you can’t take me so easily with plastic tables and burnt tablecloths! I wanted to see and try. And that was great. Gastronomic orgasm of some kind. And fondly remember the restaurant Anne-Sophie Peak – the only woman chef in France to receive three Michelin stars in the guide. In the canteen, lunch cost me 400 rubles. In a Michelin restaurant – 800 euros. Therefore, I can say with confidence that I value the kitchen not at its cost. Exclusively for talents.

An exclusive recipe for a quick dinner.

Together with our daughter Varya, we came up with an unrealistically tasty and easy-to-prepare dish – “Zamehayka”. The dish is healthy, uncomplicated and is prepared from any (practically!) Products available in the refrigerator. You need some kind of meat (jacket, turkey – ideal) or fish. Chop in a rural way, from the heart, in portions, put in a bowl. After that, take any vegetables that, in your opinion, are harmoniously combined with the selected meat (fish), also cut or chop (as convenient) larger – and there, in a bowl. Sprinkle with olive oil, salt and pepper to taste, put it all in a baking bag – and for an hour and a half, at a temperature of 180-200 degrees, bake everything in the oven. This is delicious. My children are very fond of “Mix” and are often asked to cook. Try it – you will like it, I say for sure!

You can vote for Oleg on the last page!

Account: @annamerkurova

What inspired you to create your culinary page?

– As a child, I watched my mother cook, and I really wanted to be just as dexterous, quickly and simply create delicious dishes for the family. And I was also plump, I loved sweets wildly, so I quickly learned to bake myself, and, probably, that’s why I have a special craving for baking. There were even thoughts to do this professionally. But in 2014, I accidentally read an interview with Lyubov Moiseikina, who organized a large-scale food photo contest Chefs battle on Instagram, and decided to participate in the next season. From that moment on, I gave part of my heart to food photography.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– Having a great love for cooking, it’s amazing, but I don’t have any special preferences. I love the simplicity of the main ingredients with the combination of the original touch, experimenting with whatever is at hand. Probably closest to Italian and French cuisine – fresh vegetables, assorted cheeses, delicious crispy baguette. But my favorite is, of course, the pancakes according to our family recipe. I prefer them instead of any dish! There are no unloved products as such. I believe that for every “unloved” ingredient, there is someone who will make something fantastically delicious out of it. This is the beauty of cooking.

An exclusive recipe for a quick dinner.

– Without cheating, it will be one of our family’s favorite pies – broccoli pie. You need: 500 g of puff pastry, 400 g of broccoli, 250-300 g of soft salted cheese (or fetax, or sirtaki), 300 g of hard cheese, 1 tsp. ground mixture of Italian or French herbs – thyme, basil, tarragon, savory, 1 egg, 0,5 tsp. Sahara. Pre-defrost the dough according to the instructions. Preheat the oven to 180 degrees. Grease a rectangular baking dish with a little butter, dust with flour, put a sheet of baking paper on the bottom. If you are using frozen broccoli, you do not need to defrost it first; if you are using a fresh head of cabbage, you need to rinse it, divide it into inflorescences. (use the leg as desired, it should be cut into small cubes). Fill a large saucepan with water, bring to a boil, add broccoli, cook for about 7-10 minutes until medium soft. Then drain the water, cool the broccoli. Cut large inflorescences in half. Cut soft cheese into cubes, grate cheese on a coarse grater. Dust the work surface and rolling pin with flour. Alternately roll out two layers of dough into a rectangle slightly larger than your shape, the bottom layer should be slightly thicker than the top one. Put the first layer of dough in the prepared mold, form a small side on each side 1-1,5 cm high, prick the entire surface of the dough with a fork. Then lay out the cheese in layers, broccoli on top, sprinkle with herbs, add grated cheese. Cover the cake with a second layer of dough, pinch the edges with a pigtail. Break the egg into a glass, add sugar, beat with a fork. Brush the entire surface of the cake with the egg mixture. Bake the cake for about 25-30 minutes until golden brown, depending on the power of your oven. Remove the finished pie from the oven, allow to cool completely, cut into portions.

You can vote for Anna on the last page!

Account: @sunday_woman

What inspired you to create your culinary page?

– Food does not leave anyone indifferent, and cooking is a real art. My favorite is to cook pastries and desserts. I am inspired and amazed every time by the magic of the process. How liquid protein turns into crispy meringue, how cream thickens, turning into cream, how yeast dough grows. And photography is my second long-standing passion. So two hobbies (cooking and photography) came together and found their way into my Instagram blog.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I like to try new things. I love interesting unusual combinations of flavors and textures. I really like Provencal cuisine and Mediterranean with an abundance of all kinds of seafood. And of all desserts, I like floral ones, with the taste of rose, lavender, violet and, of course, chocolate.

An exclusive recipe for a quick dinner.

– The simplest, fastest and most variable dish is pasta. You can make delicious pasta with just about anything. For example, for seafood pasta, I always keep shrimp or seafood cocktail in the freezer. The recipe is very simple! And for him you need: 150 g of your favorite pasta, 100 g of shrimp, 70 ml of 10-20% cream, 1 tsp. butter, 2 cloves of garlic, 1/3 lime juice, a few sprigs of parsley, salt and black pepper to taste. Cut the garlic coarsely and fry in butter with lime juice. Remove the garlic and add the peeled shrimp. Fry, stirring occasionally, for about 3 minutes. Then pour in the cream, season with salt and pepper to taste, bring to a boil, add the parsley, stir and remove from heat. Boil the pasta according to the instructions and mix with the shrimp sauce. Serve with grated Parmesan cheese.

You can vote for Asya on the last page!

Accounts: @marjoriolesya, @recipe_nehudeem, @cooking_backstage

What inspired you to create your culinary page?

– I’m not a professional food photographer. I have not studied anywhere and do not take pictures for stocks or restaurants. Food photography is one of my main hobbies, recipe development. Five years ago, when I had a small child in my arms and a few hours of free time in the day, I was looking for something to do. I decided to cook more and diversify the family menu. I searched the Internet for recipes, cooked … and in 9 cases out of 10 I threw away food. Because the recipes are written in such a way that it is very difficult to repeat them, and often sites simply copy material from each other: a text from one recipe, a photo from another. If you want to do well, do it yourself. This is how my culinary portal Nehudeem.ru appeared, where each ingredient has an exact weight and the recipe is accompanied by step-by-step photos.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– You can say that I am omnivorous. I love Asian cuisine, Georgian, Russian. There are foods that I do not accept in food – raw eggs and organ meats.

An exclusive recipe for a quick dinner.

– I know that many people want to expand their diet with fish dishes, but they simply don’t know how to cook fish better. Therefore, I offer you an excellent recipe for fish in batter, which is suitable for both adults and kids. The dish is prepared in just 30 minutes. It turns out to be soft, tender and very tasty. For four servings you will need: 700 g pollock fillet, 2 tbsp. l. vegetable oil, and for batter – 2 eggs, 150 g of wheat flour, 190 ml of milk, 1/3 tsp. salt, for sprinkling – 80 g of wheat flour. I recommend serving these “fish sticks” to adults with a simplified version of the white tartar sauce – 100 g of pickled cucumbers, 2 cloves of garlic, 15 g of dill, 200 g of mayonnaise or sour cream. Wash greens. Turn on the oven to heat up to 180 degrees. The recipe used pollock fillet, you can also cook from pike perch, cod and other white fish, which keeps its shape well and does not disintegrate during heat treatment. Carefully remove the skin from the fillet of white fish with a sharp knife, remove large bones with tweezers. Cut the fillet into 2 cm thick cubes. Pour flour for deboning the fish into a plate, the rest of the flour will be used for making batter. Prepare batter: break eggs into a bowl, add milk, remaining flour, salt. Beat with a fork until smooth. You should get the consistency of thick kefir, the dough flows in a continuous stream from the spoon. Pour oil into a frying pan and put on medium heat. Dip the pieces of fish in flour, dip them completely in batter and spread them on a frying pan at a distance from each other. Cook for 2-3 minutes on each side until lightly browned. Remove the handle from the pan or place the fish in a single layer baking dish and cook in the middle of the preheated oven for 7-10 minutes, depending on the size of the fish. It is important not to dry it out. Prepare the sauce: peel the garlic, finely grate with the pickled cucumbers. Wash the dill and chop finely, combine with cucumbers. Put everything in a bowl, add mayonnaise. Stir. The fish in batter is ready. We recommend serving with tartar sauce, fresh vegetables and a side dish: boiled rice, potatoes. Bon Appetit!

You can vote for Olesya on the last page!

Account: @masha_altynbaeva

What inspired you to create your culinary page?

– I have been looking for my business in life for a very long time. At some point I thought that I love beautiful and tasty food and I like taking pictures. I decided to combine two hobbies. I immediately signed up for a food photography master class and since then I have never doubted that I want to do this!

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– My favorite cuisine is Italian. It is very simple, but so delicious and satisfying! Her whole secret is in very high quality products and proven flavor combinations. Favorite foods are good cheese and crispy fresh baguette. From the unloved – semolina porridge. Summons memories from the school cafeteria.

An exclusive recipe for a quick dinner.

– Since I love Italian cuisine, it will be spaghetti with baked tomatoes and goat cheese. For two servings you will need: 12-15 cherry tomatoes, 4-5 cloves of garlic, 5 sprigs of thyme, 2 tbsp. l. olive oil, salt and black pepper to taste, a small bunch of fresh basil, hard goat cheese to taste, ½ pack of spaghetti. Peel the cloves of garlic. Put cherry tomatoes and garlic on a baking sheet covered with parchment. Drizzle with olive oil and thyme sprigs. Bake in an oven preheated to 200 degrees for about 20 minutes. Cook the spaghetti according to the instructions on the package. Grate the cheese on a fine grater, finely chop the basil. Remove the skin from ready-made cherries. Cut the tomatoes in half or in quarters. Finely chop the baked garlic. Mix spaghetti with tomatoes, garlic and olive oil with which they were baked. Sprinkle with black pepper, cheese and basil. A few cherry blossoms can be left on a branch for decoration.

You can vote for Maria on the last page!

Account: @kitchenghosts

What inspired you to create your culinary page?

– I really like the very process of food photography: home, leisurely, pacifying. The cinemagraph technique produces a similar effect on people, I am often told that my videos can be “stuck”.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I love to cook dishes of various cuisines! I love making pasta bolognese with parmesan, Moroccan shakshuka and hummus, American blueberry pancakes with maple syrup. Now my favorite is Thai food and pad thai with shrimp. I tried it for the first time in America and was so amazed by the combination of a hot sweet and sour sauce with rice noodles and fried peanuts that I now cook it almost every week. We are planning to shoot with him.

An exclusive recipe for a quick dinner.

– Pad Thai with shrimps. It literally takes about 15 minutes to cook, you just need to soak the noodles in advance. Ingredients for 2-3 servings: rice noodles (not funchose, but flat) – 300 g, vegetables: bell peppers, bean sprouts, Chinese cabbage, onions, garlic. About the same volume as noodles, then pad thai sauce, 100 g of shrimp, fried peanuts, lime. Prepare the noodles according to the instructions on the package, they are different, but basically you need to either boil it for a few minutes in boiling water, or soak it for 30 minutes, put it in a colander, rinse with cold water and dry a little. I leave it to drain in a colander until needed. Peel the shrimps and marinate in pad thai sauce for 10 minutes. Fry onions and garlic until golden brown. Finely chop the vegetables, add to the onion, cook over medium-high heat, so that they are fried, but retain their firmness. It is better to do this in a wok pan, but you can also use a regular one. Add shrimp and fry for another 2 minutes until tender. Remove from heat and set aside. Fry the noodles for a couple of minutes in sesame oil and another couple of minutes in Pad Thai sauce. It should become elastic. Add vegetables with shrimps to the noodles, mix everything well. Arrange the noodles on plates, sprinkle with crushed peanuts on top (I grind them very finely, almost into flour, so that it sticks better to the noodles), put on a wedge of lime. To taste, you can sprinkle with soy, oyster or fish sauce.

You can vote for Daria on the last page!

Account: @salatshop

What inspired you to create your culinary page?

– I began to take an interest in and actively immerse myself in the topic of healthy eating 13 years ago. Then vegetarianism and healthy lifestyle were not such a trend as they are today. Quinoa, green smoothies, vegetable juices, desserts without sugar and flour – then all this was a rarity in Russia. Healthy eating has often been associated with rigid diets, tasteless vegetable salads, and constant calorie counting. I wanted to show that healthy food can be delicious, beautiful, and at the same time easy to prepare. In my blog Salatshop, I began to talk about my experience, favorite books, experts and vegetarian recipes without sugar and flour.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I try to eat lots of vegetables, whole grains, a variety of flavors, ingredients and textures, and a minimum of complexity. Instead of wheat flour, I use spelled and corn flour. Instead of white sugar, I add dates, Jerusalem artichoke syrup or coconut sugar to desserts. I love Italian and Georgian cuisine. In general, I will love any kitchen that is veggie-heavy and whole-food loving. I love spices, as well as elements of Thai cuisine – for example, I often use coconut milk and slightly hot spices in my kitchen. I am also a great adherent of smoothies and fresh juices – if you know the correct combinations and proportions, these drinks can be incredibly tasty and very healthy.

An exclusive recipe for a quick dinner.

– Recipe for pumpkin soup with cashew cream. I love it for its delicate creamy taste and ease of preparation. You will need: ½ a small pumpkin, 2 medium carrots, 1 liter of water, 1 onion, 1 tsp. turmeric, 2 tablespoons of olive oil, ½ lemon, 150 g of unroasted cashews (soaked for 2-3 hours), salt and pepper to taste. Sliced ​​pumpkin and carrots and put in a saucepan and cover with 1 liter of water. After bringing to a boil, reduce heat, add chopped onion and cook until soft. While the soup is cooking, prepare the cashew cream. Rinse the pre-soaked cashews and mix them in a blender with 1-1,5 cups of drinking water and salt. When the vegetables in the soup are tender, add the turmeric and turn off the heat. Add lemon juice, olive oil, salt and pepper to taste. Pour in the cashew cream and blend the soup until smooth. Garnish the soup with herbs or nuts on the plate and serve quickly!

You can vote for Olya on the last page!

Account: @zygonema

What inspired you to create your culinary page?

– About four years ago, when I first picked up a camera and decided to take photographs, I stumbled across the Internet on the blog of a Western food photographer. Now I don’t even remember who exactly. And my world turned upside down! I have never seen such beautiful pictures of food before. I could not even imagine that it is possible to shoot so beautifully. I decided to try filming food too, before that I only filmed people. I began to collect information bit by bit on food photography and food styling, prepare and serve beautiful dishes, buy interesting dishes, make photo backgrounds from old boards on my own. So, gradually, it became my hobby, and then it grew into a profession.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I have no special preferences, I am omnivorous. I look at food more like a subject for shooting than a delicacy. But what I can never deny myself is fast food!

An exclusive recipe for a quick dinner.

– Hamburgers with beetroot ketchup. For two 2 hamburgers you will need: for beet ketchup – 1 medium beet (weighing about 150 g) – boil and cool, 2,5 tsp. balsamic vinegar, 2 tablespoons olive oil, 1-2 tsp. honey, salt, pepper to taste, 2 hamburger buns (cut lengthwise), 3-4 tbsp. l. olive oil for frying, 150 g oyster mushrooms, 300 g ground beef, 2 eggs, 1 small red onion (cut into thin rings), 20 g kohlrabi cress greens. Prepare beet ketchup: chop the beets in a blender until puree, add balsamic vinegar, olive oil, honey, salt and pepper, mix thoroughly. Fry the buns on the inside in a hot frying pan without oil, for a few minutes, until golden brown. Divide the oyster mushrooms into small inflorescences and fry in olive oil on both sides, slightly pressing down on top, until a crust forms. Salt and pepper. Form two cutlets from the ground beef to the size of the buns. Fry in olive oil until the required degree of cooking. Fry eggs in the form of fried eggs. Collect burgers.

You can vote for Yana on the last page!

Account: @baking_maniac

What inspired you to create your culinary page?

– Food is my fetish and one of the main sources of pleasure. Several years ago, having tried to make some of my favorite desserts at home, I realized that they turn out to be more appetizing than those that I have ever eaten in cafes and restaurants. The desire to have a great meal was always stronger than laziness, so I began to cook more and more often, addicted to desserts of my family members, friends, and then I simply could not stop. Now I don’t even know what gives me more pleasure – delicious food or its preparation.

What kind of cuisine do you like yourself? Are there any preferences, or maybe on the contrary, are there dishes or foods that you don’t like?

– I love Italian cuisine in all the diversity of its regional variations! Many “gourmets” consider it too simple, but it seems to me that this is the whole beauty. Attracted by the special attitude to food in Italy – with sincere love and respect. Family recipes are carefully preserved and passed down from generation to generation. Dishes are prepared mainly from natural seasonal products – from what is at home at the moment. During the cooking process, products do not lose their taste, but, on the contrary, often reveal them in a favorable light. And, of course, the culture of a leisurely meal – that’s where the true slow food is! As a pastry chef I cannot but mention my favorite desserts – these are Sicilian cannoli tubes and Pavlova meringue dessert (not Italian at all, but adored with all my heart). I can eat them every day for breakfast, lunch and dinner!

An exclusive recipe for a quick dinner.

“I’m getting ready for my vacation right now, so I’ll share a cool recipe for an easy-to-make and easy salad with quinoa and baby peas. For two servings you need: 85 g of quinoa, 100 g of feta or feta cheese, 25 pea pods, 50 g of arugula, 2 eggs, olive oil, juice of 1 lemon, salt and pepper to taste. Pour cold water over quinoa and leave for 15 minutes. Drain the water. Transfer the cereals to a saucepan and add water (water should be 2 times more in volume than cereals). Bring to a boil, reduce heat and continue cooking until tender for about 15 minutes (there should be no water left, and the cereal should be crumbly). Add salt at the end of cooking (optional). Boil a soft-boiled egg, cover with cold water and leave for 5-7 minutes. Peel. To prepare the dressing, mix olive oil, lemon juice, salt and pepper, beat well. Place arugula, chilled quinoa, diced feta cheese or feta and green peas in a plate, stir gently. Season the salad before serving. Bon Appetit!

You can vote for Alla on the last page!

Account: @kristinabelko

What inspired you to create your culinary page?

– When I was a little girl, I loved to look at my mother’s cookbooks and sculpted dishes from plasticine for my dolls. Now I myself am a mother of two kids and I really like to pamper them with various goodies. Finding interesting recipes and sharing culinary tricks has become an exciting hobby for me.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– I try to make our family table as diverse, healthy and tasty as possible. When cooking, I use simple and affordable ingredients, I often resort to using a double boiler. I love Russian and Italian cuisine.

An exclusive recipe for a quick dinner.

– My recipe for a quick and delicious family dinner is a juicy chicken fillet in 20 minutes. To prepare it you will need: chicken fillet – 2 pcs. 250-300 g each, bread crumbs 20 g, vegetable oil 20 ml, salt 0,5 tsp, butter 40 g. Preparation: preheat the oven to 230-250 degrees along with a refractory baking dish. Wash the chicken fillet, dry it, cut into portions (one fillet – 4-5 pieces). Breaded each piece of chicken fillet in breadcrumbs. Gently take out a refractory mold, add vegetable oil, add half of the salt and put the chicken fillet, salt the slices on top, put in the oven for 10 minutes. After 10 minutes, take out the mold, turn over the fillet pieces, put a plate of butter on each and return to the oven for another 10 minutes. Serve the finished fillet on plates, rest for 5 minutes and serve. Everyone who cooked according to this recipe added it to the piggy bank of their loved ones!

You can vote for Christina on the last page!

Account: @yelenaraw

What inspired you to create your culinary page?

– The idea to create this page came about 1,5 years ago. Since I was breastfeeding my daughter, I was looking for options for healthy and at the same time delicious food, rather not food, but desserts, because I have a sweet tooth! I want to note that I gave up sugar and junk food long before pregnancy. My food was pure nutrition (PP). Chicken breasts, buckwheat, containers for work and stuff like that. From desserts, all sorts of variations of low-fat cottage cheese with stevia. Then she got pregnant. The first trimester, I was terribly sick. Here I abandoned the PP, because I had to eat at least something. No, I didn’t just eat fast food and all that, I just allowed myself more sweets, but in moderation. During the whole pregnancy I gained 10. The plans to return to the PP were immediately after childbirth, as she was going to breastfeed. But it was not there! I didn’t want to return to that peep food at all, I wanted something else! Well, I stumbled upon smoothies in IG and it went off. At first it was just smoothies, then smoothies, raw food cakes, sweets. At first, I just admired foreign pictures with smoothies, cooked and ate it myself. Then I decided to create my own page with my own photos and recipes.

What kind of cuisine do you like yourself? Are there any preferences, or maybe on the contrary, are there dishes or foods that you don’t like?

– I love vegetarian cuisine, although I myself am not a vegetarian. I love raw food cakes, smoothies. Of the unloved products, seaweed.

An exclusive recipe for a quick dinner.

– Cinema Bowl. You will need: ½ cup quinoa, 1 cup water, 1 cup microgreens (or spinach), ½ avocado, 10 pcs. cherry tomato, 1 tbsp. l. olive oil, 1 tsp lemon juice, salt to taste. Cook the quinoa in a 1 to 2 ratio (cereal / water) for 15 minutes. Cut the tomatoes into halves, cut the avocado into cubes. My greens. Put the prepared porridge, chopped tomatoes, avocado and herbs in a deep bowl, add lemon juice, oil, salt to taste and eat.

You can vote for Elena on the last page!

Account: @yanchenko_oksana_

What inspired you to create your culinary page?

– The love for delicious food and beautiful pictures has led to what I am doing now, namely to the passion for food photography.

What kind of cuisine do you like yourself? Are there any preferences, or maybe, on the contrary, there are dishes or products that you do not like?

– Everything should be simple, tasty and beautiful in food. Italian cuisine is probably closest to me by these criteria. Well, there is no one equal to the French in the preparation of desserts.

An exclusive recipe for a quick dinner.

– If you want a quick dinner, then Italian pasta will help you, an incredible amount of sauces will diversify its serving, the main thing is your desire to feed everyone deliciously.

You can vote for Oksana on the last page!

The first three participants with the most votes will receive valuable prizes and gift sets. And the winner of the first place will give an exclusive interview for the Wday.ru website.

Voting will last until October 8 at 18:00 Moscow time.

The winners will be awarded in October – the project participants will be invited to a culinary event! In addition, absolutely all participants will receive nice gifts!

Pay attention! We are for fair voting! You can share reposts and links, ask your family, friends and subscribers to vote. But the artificial cheating of votes is prohibited – by this we mean the use of special programs that artificially form votes. Thanks for understanding!