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Big Tarilka, Бобровська 6, Darnytskyi District (2026)

17/03/2025

By the 1800s, cooking had become a hobby throughout the world. Using the newest technology and using a new publishing idea, Mrs Beeton (1836–1865) published her famous ‘Book of Household Management’, in 24 parts between 1857 and 1861. Around that same time the American cook Fannie Farmer (1857–1915) devoted herself to cooking. She published the book ‘The Boston Cooking School Cookbook’ in 1896 which had 1849 recipes.

16/03/2025

Vanilla Custard Cake with Custard Filling – A Lush, Velvety Delight

Ingredients:

Vanilla Cake:
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

Custard Filling:
• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

Vanilla Buttercream:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:
1️⃣ Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, followed by vanilla. Alternate adding dry ingredients and milk, mixing until smooth. Divide batter between pans and bake for 30-35 minutes. Let cool completely.

2️⃣ Make the Custard Filling:
Heat milk in a saucepan over medium heat. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly whisk in hot milk, then return the mixture to the saucepan. Cook, stirring constantly, until thickened. Remove from heat, stir in vanilla and butter, then let cool completely.

3️⃣ Prepare the Buttercream:
Beat butter until creamy. Gradually add powdered sugar, then mix in heavy cream, vanilla, and salt until smooth.

4️⃣ Assemble the Cake:
Place one cake layer on a plate. Spread custard filling evenly, then place the second layer on top. Frost with vanilla buttercream.

5️⃣ Serve:
Chill for 30 minutes before slicing. Enjoy!

Tips:
• Strain the custard for an extra silky texture.
• Let the custard cool completely before assembling.

Time & Servings:
• Prep Time: 25 minutes ⏰
• Cook Time: 35 minutes 🍳
• Chill Time: 30 minutes ❄️
• Total Time: 1 hour 30 minutes
• Servings: 10 servings

16/03/2025

Mango Tango Cheesecake Cake 💕😋

Ingredients:

For the Cake:
4-5 large eggs, separated
3/4 cup granulated sugar, divided
1-2 tsp vanilla extract
1/2 cup cake flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup finely chopped dried mango
Yellow food coloring (optional)
Powdered sugar (for dusting)
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream

For the Mango Topping:
2 cups diced ripe mango (fresh or canned)
3 tbsp granulated sugar
1 tbsp lemon juice
1 tbsp water
1 tsp cornstarch

Instructions:

1️⃣ Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick. Stir in vanilla extract and optional yellow food coloring.
In a separate bowl, sift together cake flour, salt, and baking powder. Fold in chopped dried mango.
In another clean bowl, whip egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
Gently fold the egg whites into the yolk mixture, incorporating in thirds. Pour batter into the prepared pan, smoothing the top.
Bake for 12-15 minutes, until the cake springs back when touched

2️⃣ Roll the Cake:
Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
Invert the warm cake onto the towel and carefully peel off the parchment paper.
Roll the cake and towel together from the short end into a tight spiral. Let it cool completely.

3️⃣ Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla extract until smooth.
Whip the heavy cream to stiff peaks and fold into the cream cheese mixture

4️⃣ Assemble the Cake:
Gently unroll the cooled cake and spread the cheesecake filling evenly across the surface.
Re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

5️⃣ Make the Mango Topping:
In a saucepan, combine mango, sugar, lemon juice, and water. Cook over medium heat until the mango softens, about 5-7 minutes.
Mix cornstarch with water to form a slurry. Stir into the mango mixture and cook for another 1-2 minutes until thickened. Cool completely.

6️⃣ Decorate and Serve:
Unwrap the chilled cake and place it on a serving platter. Spoon the mango topping over the cake.
Garnish with extra mango pieces if desired.
Slice, Serve and Enjoy

13/03/2025

Balsamic Glazed Roasted Carrots with Garlic Butter 🧄✨
These Balsamic Glazed Roasted Carrots are sweet, savory, and caramelized to perfection! Tossed in a rich garlic butter glaze, they make the perfect side dish for any meal, adding a burst of flavor and color to your plate.

Ingredients:
1 lb carrots, peeled and cut into sticks (or use baby carrots)
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey (or maple syrup)
2 tbsp butter, melted
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme (or 1 tsp fresh thyme)
1 tbsp chopped fresh parsley (for garnish)
Instructions:
1. Preheat & Prep:
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Make the Balsamic Glaze:
In a small bowl, whisk together olive oil, balsamic vinegar, honey, melted butter, minced garlic, salt, pepper, and thyme.
3. Toss & Roast:
Toss the carrots with the balsamic glaze until well coated.
Spread them out in a single layer on the baking sheet.
Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
4. Serve & Enjoy:
Transfer to a serving dish and sprinkle with fresh parsley.
Serve warm as a side to roast chicken, steak, or fish!
🔥 Pro Tip: For extra caramelization, broil for 2 minutes at the end!

11/03/2025

Beef Fried Rice

Ingredients:

1 pound (450g) flank steak or sirloin, thinly sliced against the grain
3 cups cooked jasmine or basmati rice (preferably day-old)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, minced
1 tablespoon vegetable oil
2 large eggs, beaten
1 cup diced carrots
1 cup diced bell peppers
½ cup peas
2-3 green onions, chopped (for garnish)
Salt and pepper to taste
Directions:
Marinate the Beef: In a bowl, combine soy sauce, sesame oil, and minced garlic. Add the sliced beef, mixing to ensure even coating. Let it marinate for 15-30 minutes to enhance flavor and tenderness.
Prepare the Ingredients: While the beef marinates, dice the carrots and bell peppers uniformly. Ensure all ingredients are prepped and within reach before cooking.
Cook the Eggs: Heat vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs, scrambling them until just set, approximately 1-2 minutes. Remove and set aside.
Stir-Fry the Beef: In the same skillet over high heat, add the marinated beef slices in batches to avoid overcrowding. Cook each batch until browned, about 2-3 minutes per side, then set aside.
Cook the Vegetables: In the same skillet, add a bit more oil if necessary. Sauté the diced carrots and bell peppers until tender, about 3-4 minutes. Add the peas and cook for an additional 2 minutes.
Combine Everything: Add the cooked rice to the skillet with the vegetables, stirring to combine. Return the cooked beef and scrambled eggs to the pan. Toss all ingredients together, ensuring even distribution. Season with additional soy sauce, salt, and pepper to taste.
Garnish and Serve: Sprinkle chopped green onions over the fried rice before serving. Enjoy your savory beef and vegetable fried rice delight

08/03/2025

Spaghetti Squash Alfredo with Roasted Mushrooms 🍝🍄✨

A creamy, comforting Alfredo without the pasta! This dish swaps traditional noodles for tender, roasted spaghetti squash, paired with savory roasted mushrooms and a velvety garlic Parmesan Alfredo sauce. A perfect low-carb, gluten-free delight!

✨ Ingredients

1 large spaghetti squash
2 tbsp olive oil
8 oz mushrooms (cremini, button, or shiitake), sliced
3 cloves garlic, minced
1 cup heavy cream (or coconut milk for dairy-free)
¾ cup grated Parmesan cheese
2 tbsp unsalted butter
½ tsp salt
½ tsp black pepper
½ tsp dried thyme
Fresh parsley for garnish
✨ Instructions
1️⃣ Roast the Spaghetti Squash:

Preheat oven to 400°F (200°C).
Cut spaghetti squash in half, scoop out the seeds, and drizzle with 1 tbsp olive oil. Season with salt and pepper.
Place cut side down on a baking sheet and roast for 35–40 minutes until tender. Let cool, then scrape with a fork to create "spaghetti" strands.
2️⃣ Roast the Mushrooms:

On a separate baking sheet, toss sliced mushrooms with 1 tbsp olive oil, garlic, thyme, salt, and pepper.
Roast for 15–20 minutes until golden and caramelized.
3️⃣ Make the Alfredo Sauce:

In a pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and simmer for 2–3 minutes. Stir in Parmesan cheese until smooth.
4️⃣ Assemble:

Toss spaghetti squash strands with Alfredo sauce.
Top with roasted mushrooms and garnish with fresh parsley.
Serve warm and enjoy!
✨ Tip: Add grilled chicken or shrimp for extra protein!

Big Tarilka

17/03/2025

16/03/2025

16/03/2025

13/03/2025

11/03/2025

08/03/2025

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