Pskov is one of the most ancient city of Russia, founded by the Varangians almost one and a half thousand years ago. Fragments of fortress walls, old merchant estates, the Kremlin and still preserved churches allow to feel its advanced age. The house where Andrey Rublev restaurant is located has been there since 17th century and has never been reconstructed. The restaurant interior designed in ancient Russian style, items of merchant way of life and wall paintings take you several centuries back and plunge you into another epoch. You will learn how to prepare chicken fillet stuffed with white mushrooms and cheese, as well as holiday dranik* with complex stuffing. *Dranik is Russian and Ukrainian traditional potato pancakes.   Recipe «Chicken cutlets stuffed with white mushrooms, cheese and herbs» Recipe «Potato pancakes with a mushroom and bacon filling»   Recipe «Baked ice cream in a raspberry sauce»   Chicken cutlets stuffed with white mushrooms, cheese and herbs recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 15 minutes Ingredients: 300 g. chicken fillet, 200 g. white mushrooms, 50 g. cheese, fresh green herbs, 1 egg, 50 ml. cream, 100 g. flour, 100 g. breadcrumbs. Ingredients for the sauce: 100 g. butter, 1 white onion, 100 g. white mushrooms, 100 ml. cream, salt. Directions: To make the filling, chop and saute the mushrooms and mix them with the grated cheese and green herbs. Add in some salt. Carefully make a deep slit in the chicken fillets with a sharp knife so that they are like a pocket that can be easily stuffed with the filling. Beat the egg and the cream together in a bowl. Take the chicken and first roll it in the flour, then dip it in the egg and cream mixture and finally, roll it in the breadcrumbs. Repeat this 3-4 times with each piece of chicken. Then place the cutlets into a frying pan with vegetable oil and cook until they are half done. Let them finish cooking in the cooker. This should take about 15 minutes. Serve the cutlets with the white mushroom sauce and garnish the dish with different designs you can cut out of rye bread. To make the white mushroom cream sauce, melt the butter in a sauce pan. Finely chop the onion and add it in with the butter. Saute the onions until they’re transparent. Then add in the chopped mushrooms and salt. Cook everything together for about 5 minutes. Pour in the heavy cream and let half of it burn off on medium heat. Finally, put the mixture in the blender until it obtains a uniform consistency. Potato pancakes with a mushroom and bacon filling recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 15 minutes Ingredients: Ingredients for the pancakes: 3 potatoes, 1 egg, 100 g. flour, fresh green herbs. Ingredients for the filling: 100 g. white mushrooms, 1 white onion, 20 g. bacon, 20 g. sour cream. Directions: Grate the uncooked potatoes, add salt and squeeze out any extra juice. Add in the egg, flour and chopped fresh greens. Mix well and put small, pancake-sized portions of the potato mixture into a frying pan, cooking them on one side. Then place the potato pancakes into the cooker for 15 minutes to finish cooking. While they’re baking, make the filling. To do this, chop the mushrooms, onion and bacon. Lightly fry everything in a pan. When the pancakes are finished cooking, put them on a plate. Put a scoop of the filling on one half of each pancake, then folding them in half to make a half circle. Serve the pancakes with sour cream. Baked ice cream in a raspberry sauce recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 35 minutes Ingredients: Ingredients for the batter: 4 eggs, 200 g. sugar, 200 g. flour. Ingredients for the merengue: 4 egg whites, 200 g. sugar. Ingredients for the sauce: 200 g. raspberries, 150 g. powdered sugar, 50 g. jam, 50 g. ice cream. Directions: To make the batter, beat the chilled eggs and sugar together in a bowl until the sugar completely dissolves. Then add in the flour while stirring carefully to make sure the mixture stays uniform. Put the dough into a baking pan. It should only fill the pan half way. Bake in the cooker for 15 minutes at 180 degrees Celsius. To make the merengue, separate the egg whites from the yolks. Beat the eggs in a blender until the form a foam. Then make the caramel by putting the sugar and a little bit of water in a pan on medium heat. The caramel is ready when the sauce thickens and strings of it stretch and stay connected to the spoon when you pick it up. Next, beat the whites and, in a thin stream, add in the caramel. Mix well and the merengue is ready. To make the sauce, pour the powdered sugar onto the raspberries and put them on the stove on low heat. When the berries start to juice, let them continue to cook for a couple of more minutes before turning off the stove. Cut off the top layer of the biscuit you cooked before. Spread on the jam and put a scoop of ice cream on it. Using a frosting bag to apply, cover the ice cream with the egg white mixture you used for the merengue. The ice cream should be completely covered on all sides, otherwise it will melt. Put the ice cream and biscuit into the cooker, which should be preheated to 250 degrees Celsius, to bake for 3-4 minutes. Serve the dessert with merengue and raspberry sauce.