Smilax (Ekala) warm salad with Mchadi and ponzu dressing
30-60 Min
Light dish
201-500 Kcal

“I first found myself in a professional kitchen 4 years ago, after that I always had a desire to give people more pleasure and offer delicious, well-served food, prepared with my own recipes. Balanced food with nutritional values ​​is the main condition for the proper functioning of the organism. Thus my interest and strong desire to study culinary thoroughly, pushed me to learn this field better and find answers to the questions in an easier way.

Before that there was a way, with a standard history. Studying at the University, Bachelor’s and Master’s degree programs, numerous trainings, studying foreign languages, etc., which was crowned with 7-year activity in the banking sector.

I have always liked cooking and the main expectation of every trip was related to the emotions received from the newly tasted dishes.

Thus, at my husband’s initiative, I went to the Culinary Academy of the Agrarian University. Even in the process of learning, I realized that I could do everything better than I expected. At the end of the academic year, I started working in Cafe “Litera”, in   Tekuna’s kitchen, from where my activity in the culinary sphere began.   Then there were Adjara Group projects, Hotel „Holiday Inn”, Cafe „Stamba”. From an ordinary chef and after working in the kitchens of a numerous restaurants and hotels, including attending international gastronomic forums, I turned  my hobby into profession  and returned to the Culinary Academy of the Agrarian University to share my knowledge and was engaged in academic activities for about a year.

And finally, I have reached the phase where I have a place, a cafe “Boncafe”, where I can prepare exactly in a manner as I could imagine at the beginning of may way, only in my thoughts ...

The main merit of the Cafe is the types of artisanal bread baked with natural yeast, in the stone oven and highest quality coffee, accomplished with buns and rolls, croissants and desserts. In addition, salads, sandwiches and hot dishes ... all this is crowned with a large assortment of hot and cold drinks. The dishes are simple, familiar and understandable to everyone, but prepared with all heart and using the best ingredients. Visit our Cafe and you will see for yourself. We will gladly host you and take you into a journey into the most interesting and diverse world of cooking...

At the end of the letter I would like to thank all the members of my family, the most important people in my life for their support. Nothing would have come of it without you! ” - Natia Danelia

130 130 gr. smilax (Ekala)
100 100 gr. asparagus
100 100 gr. green beans
50 50 gr. beet leaves
80 80 gr. cherry tomatoes
10 10 gr. raspberry
2 2 gr. origan
30 30 ml. oil
5 5 gr. ginger
5 5 gr. garlic
5 5 gr. green sweet pepper
10 10 ml. lime juice
10 10 ml. lemon juice
2 2 gr. lime zest
2 2 gr. lemon zest
10 10 ml. rice vinegar
20 20 ml. soy sauce
50 50 gr. Mchadi flour
20 20 gr. bread flour
100 100 ml. milk
1 1 piece egg
1 1 gr. salt
5 5 ml. oil
2 2 gr. salt
2 2 gr. sugar
30 30 gr. Sulguni cheese
step 1
Wash smilax, asparagus, beans and beet leaves and cut off rough stems. Scald smilax, asparagus and beans in a boiling water for 2 minutes and place into a bowl with ice cubes. Strain.
step 2
Mix Mchadi flour, bread flour, sugar and salt, eggs and milk, knead and let stand for 10-15 minutes and bake in a preheated oven at 180 degrees for 15-20 minutes until golden brown. Cut the hot Mchadi and stuff it with grated Sulguni.
step 3
Place a large pan over medium heat and hot it up. Pour oil. Place finely chopped ginger, garlic and green pepper in a pan. Add smilax, asparagus, green beans and stir.
step 4
Add tomatoes, when the leaves are slightly fried, remove from the heat, add the beet leaves and pour the ponzu sauce, for the prepare of which you will need: 10 ml lime juice, 10 ml lemon juice, 2 g lime zest, 2 g lemon zest, 10 ml rice vinegar, 20 ml soy sauce.
step 5
Place the Mchadi and vegetables on one plate, and origan, raspberries and cashews on the top.

How To Serve

Bon Appetite!