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“Tenili” cheese and mandarin salad with Chivishtari

“I became interested in culinary from the age of 16. I soon decided to get a professional education in this field and entered the Culinary Academy. Immediately after obtaining my diploma, I left for Turkey for getting practical experience.

The first important job was at the restaurant „Zala“, where I was a chef for 2 years from the opening day. Then there was practice in Spain and the Master-chef, which was actually a great experience for me - interacting with the chefs and their feedback helped me a lot in moving forward. Getting into the final really gave me a great stimulus in my career. My life has changed after this show.

I opened the burger restaurant “Burgerboss”, which I dreamed of since childhood. Why a burger? - I think I am very skillful in it, as much as in anything else, and besides I want to offer the best burger in the city to my guests. My near future  plans are related to Georgian cuisine and fusion, which is my favorite topic. I do not exclude going abroad to study and to further deepen my knowledge and technology “- Gaga Vardanidze.

“Tenili” cheese and mandarin salad with Chivishtari

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

0-250 calories

Type of Food

Starter

Mineral water Borjomi
Mineral water Borjomi

Goes with

Mineral water Borjomi

Gaga Vardanidze

Recipe author

Gaga Vardanidze

“Tenili” cheese and mandarin salad with Chivishtari

Ingredients

Portions :

1

Spinach

10 gram

leaf beet

10 gram

bok choy

10 gram

pea microgreens

10 gram

red romano

10 gram

Mandarin

60 gram

Coriander

10 gram

Garlic

5 gram

Tenili cheese

100 gram

pomegranate juice

15 milliliter

Olive oil

15 milliliter

Sugar

4 gram

Walnut

20 gram

Lemon

30 gram

Borjomi

30 milliliter

Corn flour

50 gram

step

droplet

1

chef
Add cut “Tenili” cheese and Borjomi to the corn flour, knead until a homogeneous mass is obtained. Fry the pieces of Chvishtari in oil at 180 degrees.

step

droplet

2

chef
To prepare the tangerine marinade, place 60 g of mandarin, 5 g of garlic and 10 g of chopped coriander in a bowl, marinate for 10 minutes.

step

droplet

3

chef
To prepare the sauce, mix lemon and pomegranate juice, add sugar and olive oil.

step

droplet

4

chef
Put the lettuce leaves in a bowl, pour the sauce over, stir well, add small pieces of roasted walnut.

Serve

droplet

5

chef
Place lettuce leaves on a plate, add “Tenili” cheese, strew with Chvishtari pieces and pomegranate seeds.

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