03 ìàðò 2011

Specially for consumers of "Schedro" TM products, famous chef conducted cooking classes and shared his unique recipes!


Anatoly Kolesov is a virtuosic chef of famous Moscow restaurants, including the restaurant in the Metropol Hotel, and is a graduate of the International Culinary School "DGF" (France).
Anatoly informed the readers of the popular magazines - "Edinstvennaya" and "Lisa" - that he uses the products from "Schedro" TM in his recipes:

"I often use sauces, mayonnaise, ketchup and mustard from "Schedro" TM as the ‘secret ingredients' in my dishes. I trust the quality of "Schedro" products, as it is a national trade mark, which is successful and is recognized not only in Ukraine."

Below are the recipes from Chef Anatoly Kolesov. They will decorate your table along with "Schedro" products.

Savor "Schedro", make life delicious!



Salmon tartar with mayonnaise, soy sauce and chili

(Single serving)



               Salmon fillet - 120 g
               Olive oil - 15 g
               Salt and pepper - to your taste
               Mayonnaise "Schedro. Provençale" - 60 g
               Soy sauce - 20 g
               Chili - to your taste
               Lime - 10 g


Cut salmon fillet into cubes of 5x5 mm, add some salt and pepper, drizzle with olive oil. Mix all. With a help of cylindrical form of 8 cm in diameter put the mixture in the center of a plate. Pour mayonnaise, mixed with soy sauce and chili, around the mixture. Decorate with lime.



Salad with shrimps, avocado, tomatoes and "Cocktail" sauce

               Small peeled shrimps - 100 g
               Medium-sized avocado - 1/2 pc.
               Medium-sized tomato - 1 pc.
               For sauce:
               Sour cream - 1 tbsp.
               "Schedro. Provençale" mayonnaise - 2 tbsp.
               Cognac - 5 g
               "Schedro. Delicate" ketchup - ½ tsp.


Peel tomato, cut the pulp into strips, same for avocado. Mix ½ of tomato with ½ of avocado and mayonnaise. Mix shrimps with the rest of tomato and avocado, dress with sauce (mixed sour cream, mayonnaise, ketchup and cognac). Layer the ingredients in a bowl. 


"Energy" salad



               Small celery root - 1 pc.
               Medium-sized apple - 1 pc.
               Medium-sixed carrot - 1 pc.
               Cauliflower - 50-100 g
               Salad leaves - 50 g
               Dutch cheese - 100 g
               Salt and pepper - to your taste

               "Schedro. Salad" mayonnaise - 2 tbsp.
               Honey - 1 tbsp.
               Lemon juice - 1 tbsp.


Cut celery root and carrot into strips, apple into slices, divide cauliflower into small florets, tear salad leaves into pieces. Dress celery, carrot, apple, cauliflower and salad with sauce of mayonnaise, honey and lemon juice. Roll thinly sliced cheese into tubes and layer them, starting with seasoned salad.


Assorted seasonal vegetables with "Aioli" sauce (served in a glass)

(6 servings)



               Celery - 1/3 of a stem
               Parsnip - 2 medium roots
               Pumpkin - 1/3 pc. of medium size
               Carrot - 2 pcs. of medium size
               Pear - 1 big
               Broccoli - 6 small florets

               "Aioli" sauce
               Mayonnaise "Schedro. Provençale Gold" - 120 g
               Garlic - 2 cloves


Cut peeled celery, parsnip, pumpkin and carrot into bricks of 1 cm wide and 10 cm high. Divide broccoli into small florets. Cut pear into eight segments, remove seeds.


Sauce: finely chop the garlic and mix it with mayonnaise (you can add greens)


Serving: put "aioli" sauce on the bottom of a whiskey glass; on top put the sticks of celery, pumpkin, parsnips, carrot, broccoli florets and segments of pears.



Veal medallions with lecho based on ketchup


               Veal - 150 g
               Bell pepper (medium) - 1-3 pcs.
               Small onion - ½ pc.
               1 clove of garlic
               1 branch of thyme
               Bouillon - 1/4 of glass
               Ketchup "Schedro. Delicate" - 2 tbsp.
               Olive oil - 1 tbsp.
               Salt and pepper - to your taste


Salt and pepper medallions, sprinkle them with olive oil and marinate for 10 minutes.


Fry garlic, onion and bell pepper. Add chopped thyme. Dilute some ketchup by adding bouillon until it gets the consistency of sauce and cover the vegetables. Bring it to a boil.


Put fried medallions on a plate and cover them with sauce.



Bruschetta with mustard sauce, camembert and persimmon


               Baguette (better to use cereal one)
               Mustard sauce - 60 g
               Olive oil - 20 g
               Lettuce - 1 head
               "Camembert" cheese - 200 g
               Persimmon - 1 pc. of medium size
               Chili - to your taste
               Salt and pepper - to your taste

               For mustard sauce mix:
               Balsamic vinegar - 100 g
               "Schedro. Ukrainian" mustard - 80 g
               Vegetable oil - 200 g
               Sugar - 40 g
               Salt and pepper - to your taste


Cut cheese into 5 mm triangles. Cut persimmon into 5x5 mm cubes, add salt, pepper, chili and dress with olive oil. Slice baguette at angle. Fry each piece on a pan on both sides, rub with garlic. Add mustard sauce. Cover with lettuce, cheese triangles and filled persimmon.