Favorite one-bite rollinis from the phyllo dough filled with cottage cheese and greens for baking at home.

Delicate strudels made from the Phyllo Dough with the filling of apples, raisins and cinnamon.

Phyllo Turnover with cherries and custard

Pie with cherry is a small pie baked with a cherry filling. Filling also may be: cabbage, potatoes, poppy seeds, apple, apricot, plum, jam.

Complete range of TM ProstoYizha:

Pelmeni with pork meat;

Pelmeni with chicken meat;

Pelmeni with turkey meat;

Varenyky with potato;

Varenyky with potato and liver;

Varenyky with potato and mushrooms;

Varenyky with sweet cottage cheese.

Semolina is a type of wheat grits with a medium grind. The first mention of semolina dates back to the medieval period, both in Europe and in the Rus. This porridge was considered a delicacy, so it was intended only for the nobility and the rich, as it was not cheap. Manna grits is commonly used in Italy. That is why people call it pasta wheat, it is used to make pasta, as well as couscous. In European countries, semolina is used for sweet puddings, dumplings, pancakes, and also as a stand-alone porridge. A huge number of dishes and recipes based on this grits can diversify your daily diet.

The complete range of TM Good Chef:

Khinkali "Three-Cheese";

Khinkali with pork;

Pelmeni with chicken fillet;

Pelmeni with turkey meat;

Pelmeni with pork and beef meat;

Varenyky with potato;

Varenyky with potato, parmesan, and Italian herbs;

Rice flour cheesecakes;

Pancakes with salmon and cheese;

Chocolate pancakes with cherry and caramel;

Pancakes with chicken and mushrooms;

Pancakes with sweet cottage cheese;

Lasagna with mushrooms and chicken with Bechamel sauce;

Lasagna with "Bolognese" sauce with pork;

Vanilla casserole with cottage cheese;

"Selyanske" licorice butter.

Pearl barley is a type of barley grits. To turn a barley grain into pearl barley, its outer shell is removed and the core is grinded. The name is associated with the similarity of barley grains to pearls. Cultivation of barley began about 10 thousand years ago. Since ancient times, it was a well-known product. Even gladiators were fed with barley porridge in Ancient Rome. It is widespread in Swedish, Danish, and Finnish cuisine, where it is used for garnish, black pudding, and soups. In Italian cuisine, it is used to make orzotto, which is similar in recipe to rice risotto. Wake up the power of a gladiator by adding pearl barley to your diet!

Product composition:

Dry chickpea puree, dry lentil puree, dry carrot, dry onion, dry tomato, dry celery root (2.94%), dry bell pepper, dry chili pepper, dry green onion, cumin, dry garlic, dry parsley, dry black pepper, sea salt.

The complete range of TM Good Chef:

Khinkali "Three-Cheese";

Khinkali with pork;

Pelmeni with Chicken fillet;

Pelmeni with turkey meat;

Pelmeni with pork and beef meat;

Varenyky with potato;

Varenyky with potato, parmesan, and Italian herbs;

Rice flour cheesecakes;

Pancakes with salmon and cheese;

Chocolate pancakes with cherry and caramel;

Pancakes with chicken and mushrooms;

Pancakes with sweet cottage cheese;

Lasagna with mushrooms and chicken with Bechamel sauce;

Lasagna with "Bolognese" sauce with pork;

Vanilla casserole with cottage cheese;

"Selyanske" licorice butter.

100% natural calorie-free sweetener. 50% aqueous extract of stevia leaf, without organic solvents, preservatives and chemical additives, alcohol. Promotes normalization of blood sugar levels, metabolism; has powerful anti-inflammatory, antibacterial, antiparasitic, immunomodulatory properties

Sterilized canning. Tomato sauce for shish kebab. Ingredients: fresh tomatoes, onions, sugar, garlic, table salt, bitter pepper, celery, parsley, dill, acidity regulator - acetic acid.

100% natural calorie-free sweetener. Has a wide range of therapeutic and prophylactic properties: normalizes blood sugar levels, has powerful anti-inflammatory, antibacterial, antiparasitic, immunomodulatory properties; contributes to the restoration of enzyme systems, normalization of metabolism

Sushi Rice is round rice. After steeping and cooking it increases in volume, does not stick together, holds its shape well. At first, it was not eaten but only used for canning fish. Rice is so important to the Japanese that the word "gohan" means not just cooked rice, but simply food. The Japanese have a deity of rice, Inari-sama. According to legend, she brought the plant to the country from her distant travels by hiding a few grains in a staff made of reeds. It is said that the Japanese can turn rice into anything: into salted cookies, into thin noodles, into hard liquor. By cooking Japanese cuisine with our rice, you can become part of the culture of this amazing country.

100% natural calorie-free sweetener. Contains lactitol, which helps to restore the intestinal microflora. Has a wide range of therapeutic and prophylactic properties: normalizes blood sugar levels; contributes to the restoration of enzyme systems and normalization of metabolism

With this dough one can bake pies, vertutas, baklavas, boureks, or fry patties and other stuffs in the pan.

Sterilized canning. Pickled red tomatoes. Grade 1. Ingredients: tomatoes (50%), water, salt, sugar, acidity regulator - acetic acid, herbs, garlic, bay leaf, bitter pepper.

Sterilized canning. Pickled cucumbers. Of the highest grade. Ingredients: cucumbers (50%), water, salt, sugar, acidity regulator - acetic acid, herbs, garlic, bay leaf, hot pepper.

Sterilized canning. Pickled green tomatoes. Ingredients: tomatoes (50%), water, salt, sugar, acidity regulator - acetic acid, herbs, garlic, bay leaf, hot pepper.

Sterilized canning. Pickled red tomatoes. Grade 1. Ingredients: tomatoes (50%), water, salt, sugar, acidity regulator - acetic acid, herbs, garlic, bay leaf, bitter pepper.

Canned sterilized Assorti "Homemade". Of the first grade. Ingredients: tomatoes (32.5-35%), cucumbers (15-17.5%), water, salt, sugar, acidity regulator - acetic acid, herbs, garlic, bay leaf, hot pepper.