Broccoli soup

Ingredients:
60 grams of broccoli
1 tablespoon olive oil
1 tbsp sunflower oil
1 onion
1 pinch of nutmeg
200 ml cream
salt
white pepper


Preparation:
Separate the broccoli flowers from thick stalks. Finely slice the onion and broccoli stems cut into large cubes. On the heated oil (half olive oil, half a sunflower) glazed onions, then add the broccoli stalks and a little salt and fry until the stalks a little soft. Then grate a little nutmeg and parboil. Add broccoli flowers and mix with onions and stalks and add water to cover the vegetables so much. Cook for about twenty minutes, but watch to broccoli or not to stay too crispy. When broccoli is cooked, remove from the pot a few flowers of broccoli, which will serve as an ornament to serve the rest of the vegetables and chop stick blender. Add cream, stir and taste the soup and add salt to taste further if necessary and let it boil. When the soup boils, remove from heat, pour into a deep plate, decorate flowers broccoli and serve.

Homemade Gnocchi

Ingredients:
400 g of powdered potatoes
300 g flour
4 eggs
60 g butter
nutmeg
salt
Preparation:
Potatoes cooked in use by putting it into cold water, and when they are cooked, allow to cool slightly. Push them to the fork and peel the bark.

Potatoes should be pushed through the press or extractors, can grate on the grater in a bowl.

Now we need to add butter, egg, salt, nutmeg and mix with your fingers and gradually add flour until the mixture is soft and smooth, and while he stops to catch the bowl.

The mixture then roll out into long cylinders of 1-2 cm, and cut with a knife in the form of long noodles in its sole discretion.

Gnocchi should dust with, let it rest a little and then put to cook in salted boiling water.

When they float to remove net and immediately soak in a bowl of cold water to cool

Foam Strawberry

Ingredients

1/4 strawberry

1/4 kg of sugar

1 egg white

Preparation

The berries well washed and cleaned of leaves and cut into four pieces. At the same time in a large container, put the strawberries, egg white and sugar and stir until a fine foam. The ingredients will need to blur quite a while, so do not give up until you get a thick, frothy mass. This foam strawberry can prezmati over the biscuits, or use fruit cake, and it will be delicious if you serve it alone or with pieces of fruit.

Lava chocolate cake

ingredients:

200 g chocolate
113 gr butter
200 g of powdered sugar
2 eggs
2 egg yolks
teaspoon vanilla
6 tablespoons flour

ice cream for serving
Preparation:

Butter and chocolate melt in pairs and Mix well.
Off the steam and add powdered sugar and continue mixing with a wire from the mixer.
Add eggs and egg yolks, then add the flour.
When a mixture of finely merged placed in molds previously greased with butter. Warm up the oven to 215 degrees C, filled molds to sort and let it bake for 12 minutes. When roasted, open the oven and leave in 2 minutes.
Cookies remove the decorative plate and put on each scoop of ice cream. Warm eaten.

Octopus salad

Ingredients (10 people):
4 kg octopus
2 lemons
2 dl of olive oil
0,5 dl vinegar
2 bay leaves
salt and pepper
2 cloves garlic
1 onion (or green onions)
little cherry tomatoes (Optional)
bundle of chopped parsley.
Preparation:
Clean the octopus (facing the gut, remove the skin from the womb, remove the tooth and eyes with head and remove the upper diaphragm and legs), and place them in cold water with two bay leaves and one lemon cut in half. If desired, it can be a little salt and add a few peppercorns. Cooked is when the arm at the head can cut with a spoon. Drain and cover with a damp cloth to dry.

When cooking, chop the onion, garlic, parsley and cut the tomatoes into pieces.

When the octopus is cooled cut into pieces (rings), add nakosane ingredients, olive oil, vinegar, juice of one lemon, salt and pepper. Stir and serve with a slice of lemon.

Apple pie

Ingredients for stuffing pie with apples
1 kg of apples
10 grams of walnuts
sugar to taste (as far as who loves cute, or how many apples are acidic)
cinnamon to taste
1 sachet vanilla sugar
Preparation
Divide the dough into two parts. Baking sheet greased and dust with. One half of the dough roll out to the mold or baking pan, carefully transfer to a baking sheet, sprinkle with 5 grams of walnuts and bake in a preheated oven at 150 ° C for 20-30 minutes.

Remove from the oven, grated apples slowly drained of excess fluid, over baked crust agree, sprinkle the rest of the walnuts, cinnamon sugar and vanilla with sugar to taste. Thus prepared apples covered with bark of the second part of the dough. Top crust to stab with a fork (even on 15-of) that should not cracked bark. The prepared pie bake at 175 ° C and bake for 40 minutes. Cut into cubes (if baked in a pan) or slices (if baked in a mold district), and to taste sprinkle with powdered sugar.

Sausage- KULEN

Preparation:

The basic recipe for sausage is a piece of ham or withers, which is cut into small cubes and Poso. Depending on the amount of meat, add pepper and hot red pepper so that it is quite spicy - spicy sausage must be angry. Meat with spices Mix well, charging hose wiener. Wiener immediately put on a light smoke. Kulen dry for a long time, for at least a month.

Celery with cheese

ingredients
2 celery
100 g of cheese feta (or Gruyere, Emmental or)
2 wire homemade olive oil
juice of one lemon
salt and pepper to taste
Celery clean, wash and remove the leaves. Stalks of celery salt, pepper, pour the lemon juice and pour 3 tablespoons of olive oil and let it sit for an hour.

Thus prepared celery drain and place on an oiled grill grate (or grill pan) and bake for 10 minutes on one side, and five minutes on the other. When both sides stung again turn and lay thinly sliced cheese plates, ovens for about 5 minutes for the cheese melts, remove to a serving platter and sprinkle ground pepper to taste.

Chocolate mousse

Ingredients:

3 eggs
300 g dark chocolate, coarsely chopped
55 g sugar
1 tablespoon cocoa powder
300 ml heavy cream and a little more for serving
grated chocolate to decorate
Preparation:

Chopped chocolate into pieces put in a bowl over the water and melt over hot water. Slowly stir until it dissolves completely. When you're done, leave the bowl aside and let the chocolate cool slowly.

During that time, about five minutes can beat eggs and sugar with an electric mixer in a separate bowl until you get double the amount of sugar and did not feel under your fingers. Then add the cooled chocolate and cocoa, and all once again mix well.

At the end you need to beat whip the cream. When the cream over, slowly stir in the chocolate spoon or silicone spoon. It is not recommended to use a whisk or mix.

This amount of mousse can deploy in six glasses and put them on a bit of whipped cream and sprinkle with grated chocolate or add Biscotti, a slice of tangerine and other decorations that you like. Decorations add to the end, after the mousse stand for at least an hour in the refrigerator, remove it 15 minutes before serving.

The chocolate mousse can put a spoonful of brandy and chocolate at dissolution. Non-alcoholic version is add a little vanilla extract or a cup of coffee.

Collard greens, beans and hake otherwise

INGREDIENTS


- ½ kg Kale
- Olive oil
- 2 cloves garlic
- Lemon juice
- Salt and pepper

Bean salad:
- 20 grams of beans (I used butter beans)
- A small bouquet of radish
- Pumpkin and hemp oil
- Lemon juice
- Salt and pepper

The local fish paste:
(a la Masterchef Sime)
- 300 g hake fillets
- 2 carrots
- 1 parsley
- 100 g mayonnaise
- Bunch parsley
- 3 cloves of garlic
- Olive oil
- Lemon juice
- Salt and pepper



PREPARATION

Fish paste:
First we pate to cool it and it would be her best to make a couple of hours earlier.
First hake fillets cook over low heat in a pot with vegetables practically until boiled strain and leave to cool. Vegetables you can eat.
2. When the hake cooled, remove the rest of the bone if you have that and fingers well chop fish.
3. Add the mayonnaise, finely chopped parsley and garlic, season to taste with salt and pepper, olive oil and lemon juice. Stir the flavors permeate and leave to cool.
4th Serve on toasted or some dark bread. When serving, the pate on bread dip a few drops of lemon and olive oil and a little pepper.

Bean salad:
1st beans soak overnight, and if you have a pressure cooker, cook it for 10 minutes in water with a little salt and bay leaf. If you do not have a pressure cooker, cook it in the ordinary way or buy canned beans if you do not have time. Beans strain, wash and chill.
Second Radishes clean, wash and chop into thin semicircles and put in the beans.
3rd Season with salt and pepper, pumpkin, and if you have, hemp oil, and lemon juice. Stir everything well and the salad is ready. More collard greens!

First collards clean, if a very thick woody, cut them, and then rinse it under cold running water. Do not soak! Cut leaves into small pieces thickness 1-1.5 cm, and the stem into pieces 0.5 cm. It is recommended that collards before inserting it into the pot let it rest for 5 to 10 minutes.
2. Move the pot to steam to boil. Shred or crushed garlic and let it stand for 5 minutes.
3. When the pair started to create, insert collards in a pot and cook it for 5 minutes. If the stem thicker than 0.5 cm, they should be 1-2 minutes more and the first to put the stem, so for 2 minutes to insert the leaves and cook for another 5 minutes. If you want to alleviate the taste of garlic as I, after 3 minutes of cooking to stick in a pot with borecole.
4th collards drain, move into a bowl and political with olive oil, lemon juice and season with salt and pepper.

Hamburg soup

ingredients:
200 g of white meat chickens
50 g mushroom
100 g pea
150 g butter
150 g of wheat flour
half eggs
0.6 oz of sour cream
1.5 l beef broth
salt and pepper
Preparation:
In the melted butter fry flour. Cook the peas and passed.
White meat chickens, cook and separate from the bone. Cut into small cubes and strain the broth.
Have you beef broth and pour it fried flour, add sauteed mushrooms and add chicken soup. Let it all boil together.
Add crushed peas and season if necessary. In Scramble eggs and cream before serving
 soup. The soup serve as a supplement dumplings with potato and marjoram.

Musaka from kale

Ingredients
larger heads kale
0.5 kg minced meat (optional: a combination of beef / pork, or just beef, pork or turkey)
1 onion
1 bunch of parsley
3-4 eggs
cream according to taste
pepper, salt to taste
1 teaspoon of sweet red pepper (according to taste)
oil flour breadcrumbs
preparation
Kale washed, separated by sheets so they mashed in boiling water (when water turns again, cook for 2-3 minutes). Blanched leaves drain and set aside.

Minced meat stew: Heat oil, glazed one capital, finely chopped onions, then add the meat. Meat salt and pepper to taste, who loves to be added and sweet red peppers. Cook for about half an hour on low heat, then remove from heat and sprinkle with chopped parsley.

Greased baking tray and sprinkle liberally with bread crumbs, then cover the bottom half mashed leaves kale, cover the meat and arrange on top the other half leaves of kale. The eggs taste add a little cream (a couple tablespoons), add a couple tablespoons of flour (the mixture should be thick around as a pancake) and cover by leaves of kale and meat. Oven temperature at 170 ° C and bake for 30 to 40 minutes.

Celery with cheese

Ingredients
2 celery
100g feta cheese (or Gruyere or Emmental)
Two wires homemade olive oil
juice of one lemon
salt and pepper to taste
Celery clean, wash and remove the leaves. Stalks of celery salt, pepper, pour the lemon juice and pour 3 tablespoons of olive oil and let it sit for an hour.

Thus prepared celery drain and place it on an oiled grate grill (or grill pan) and bake for 10 minutes on one side, and 5 minutes on the other. When both sides are stung again turn and lay thinly sliced plates of cheese, bake for another 5 minutes to let the cheese has melted, remove it to a serving platter and sprinkle with ground pepper to taste.

Serve warm, until the cheese is still dissolved.

French salad

Ingredients

 

for mayonnaise

3 egg yolks

2.1 liters of oil

200 gr mustard

salt and pepper

a few drops of lemon juice

vegetables

3/4 to 1 kg of smaller potatoes of equal size

25 grams of carrots 2

5 grams of peas

5 large or 10 small cucumbers (depending on size)

40 ounces of hard cheese

Preparation

The secret of good French salad in mayonnaise, so we recommend that you create your own instead of buying it. For the amount that we recommend here (for fifteen people) need three eggs, or egg yolks. Egg yolks separated from the whites and the first to add one teaspoon of mustard, and slowly mixed into a uniform mass. Then, slowly, dropwise, added to the oil, mixing constantly. When the oil and the eggs are not connected, stop adding oil and mix at the highest speed. When oil and egg yolks connect, continue with a slight adding oil. Three egg yolks can "drink" up to half a liter of oil that will be enough for the amount of other ingredients. Mayonnaise can be made from olive oil, which is warmly recommended. When the egg yolks and oil connect in unique majonezastu mixture should be seasoned. First mix 200 grams of mustard (recommended tarragon), then add salt and pepper. Mayonnaise should be tasted, and salt and pepper should be placed so that you do that is mayonnaise "fierce", ie. It's too salty, slightly peppered and too acidic. This is because the vegetables are cooked in water only and has no additional flavorings, you will get mayonnaise.

Potatoes cook in the shell. When cooked, just peel it. Cook carrots and peas. Cook all ingredients separately, only in hot water. All the ingredients (potatoes, carrots, cucumber and cheese), cut into cubes of equal size (approximate size of grains of peas), all together mix with mayonnaise. Leave in refrigerator for at least 12 hours to cool down. These amounts are approximate, may vary slightly. Also, here we have listed the basic ingredients of French salad. In this recipe can be added and cooked ham and cooked celery root.

lasagna bolognese

For minced meat bolognese

1/2 kg minced meat (pork and beef, or turkey and pork)

2 onions

3 tablespoons olive oil

bay leaf

2 sprigs of basil

2 cloves of garlic

1 teaspoon red pepper

salt and pepper to taste

200 ml of tomato puree

some water for pouring

Heat oil over medium heat and add the diced onion. When onions are glassy, ​​add finely chopped garlic. Add minced meat and simmer until the meat becomes brown. Add salt, infuse, add red pepper, basil and bay leaf. All mix well and add the tomatoes, reduce heat to lowest, cover and cook over low heat for about an hour. Stir and, if necessary to add a little water.

Béchamel

50g butter

55 g flour

1 liter of milk

60 g parmesan cheese

salt

nutmeg

Melt the butter in a pot on low heat. When the butter is melted, remove the pot from the heat and add a little flour. Constantly stir the butter when adding the flour to avoid lumps made.

When all the flour is added, little by little add the milk, and stir again all the time not to make lumps.

Restore the pot on low heat and stir with a wooden spoon until the mixture turns and becomes denser. When sufficiently concentrated, put out the fire and add a pinch of salt, Parmesan cheese and a little freshly grated nutmeg.

Prepare lasagna

Butter a baking sheet greased

180 g freshly grated cheese grated

Heat the water to a boil and add the tablespoon of salt and olive oil. Prepare an extra bowl of cold water. Cook the pasta for lasagna according to manufacturer's instructions, but be careful that the dough be "al dente," or that it does not overcook.

Remove the dough from the water and short out plunge into cold water in order to break the cooking process. The cooked dough stacked on a clean kitchen towel to drain excess fluid. Oven heated to 175 C

Baking pan greased with butter, and bottom coated with a thin layer béchamel and cover the dough, spread a third of the bolognese sauce, over that potkriti third béchamel. Repeat two more times, and the final layer of béchamel cover cheese.

Bake for 20-30 minutes. Lasagne are ready when the cheese is browned and become slightly brown in color.

Remove from the oven, leave ten minutes to cool it serve.

Chocolate vanilla

Ingredients:

Cake mold with a diameter of 24 cm

   

-130 G butter

-300 G sugar

-3 Eggs

-120 Ml of milk

-160 G flour

-60 G bitter cocoa

-1 Teaspoon baking soda

-on top teaspoons baking powder

-prstohvat salt

Custard

   

-240 Ml of milk

-1 Bag of gelatin + 5 tablespoons water

-4 Egg yolks

-80 G sugar

-300 Ml heavy whipping cream

-2 Whipped a fix

-1 Vanilla sugar

-1 Bourbon vanilla sugar

-1 Vanilla pod

  

Chocolate Cream

   

-1 Gelatin + 5 tablespoons water

-2 Egg yolks

-90 G sugar

-250 Ml of milk

-200 G dark cooking chocolate

-300 Ml heavy whipping cream

-2 Whipped a fix

-1 Vanilla sugar

  

Decoration

   

-500 Ml heavy whipping cream

-2 Vanilla sugar

-2 Whipped a fix if needed

-2 Tablespoons bitter cocoa powder

Preparation:

Preheat oven to 180 degrees.

The mold for the cake pobrašnite.

Flour, cocoa, baking powder, salt and soda thoroughly in a uniform mixture.

In another bowl, butter and sugar until light mix, add the eggs one by one and stir well.

Add half the amount of flour with cocoa, mix, and a little milk, stir again, and after stirring, add rest of flour and milk.

Pour the slurry into the mold and bake for approximately 40 minutes, depending on oven, check with a toothpick.

Allow to cool 15 minutes, go through with a knife around the edge of the mold and remove the ring but the biscuit cut in half.

One biscuit onto the serving plate and around the set ring cake and, if desired sprinkle it with a little rum or milk.

WHITE CREAM

Using a knife, cut along the length of vanilla bean, and the blunt edge of the knife, remove the seeds, put them in milk with a stick and Bourbon vanilla sugar, bring to boil, turn off the heat, cover and leave for 10 minutes to stand.

Strain and put fire to the boiling point.

Yolks and sugar until light mix.

Dissolve gelatin in water and leave for 10 minutes to swell.

Milk gently pour the mixture with the egg yolks, but all the time gently mix.

When the mixture evenly puree soup, return to heat and cook over low heat, stirring constantly until thickened.

Remove from the heat and put to cool in a bowl of cold water, or outside if it is cold enough

Stir in gelatin that you dissolve over low heat and let the mixture cool completely, then refrigerate the bowl for about ten minutes.

Beat the cream in a solid cream with vanilla sugar and cream fixom if needed, and gently put umiksajte cream eggs.

Cream shake at first biscuit around which you put a ring mold, align and easy on the cream Place the other cake. Refrigerate.

CHOCOLATE CREAM

In a food processor finely chop chocolate.

Separate egg whites from the yolks, and egg yolks foamy mix with sugar.

Dissolve gelatin in water and leave to swell for 10 minutes.

Milk zavrijte and gently add the mixture of egg yolks lightly whisk constantly.

The mixture back on low heat and stir the whole time, making sure not to boil, about 10 minutes.

Dissolve gelatin over low heat and stir the mixture with milk and egg yolks.

Add the chocolate and stir until combined.

Let the cake cool completely.

Beat the cream in a solid cream with vanilla sugar and cream fixom if needed.

Gently stir in the chocolate mixture.

Put it on the second cake layer and leave the cake in the refrigerator for a few hours, preferably overnight. The next day, run a knife around the edge of the mold, remove the ring and decorate the cake as desired.

I am 500 ml of cream beaten into a solid cream, but not too tightly with vanilla sugar and cream fixom if needed, and stepped two flat tablespoons bitter cocoa powder and icing bag rules Pufnica around the cake.

Cake decorating after you put in the refrigerator to whip compressed.

   

Kiss cake

Ingredients:

Base

   

300g biscuits

150g butter or margarine

juice of one orange

1 tablespoon cognac or rum

  

Cream

   

700ml heavy cream

100g dark chocolate

250g mascarpone cheese

Krokant 50g walnuts

And more

    

Kisses / meringues

Preparation:

Butter mixer to create and append the ground biscuit, orange juice and a spoonful of brandy.

All beautifully unite and push the bottom of the mold with a diameter of 24 cm.

Zagijte 200 ml. cream to a boil, remove from stove and been broken into him chocolate.

Mix until the chocolate is melted.

2-3 tablespoons mlačnog chocolate cream, spreading over the surface in a mold.

The rest of the chill.

On the buttered surface Arrange "kisses" so that her entire coat.

Mix chocolate cream.

It cover kisses.

The rest of the cream izlupajte in whipped cream, and in it stir mascarpone cheese and walnut krokant.

Pour it over the chocolate cream, align, decorate and place on cooling for a few hours!

Cake is a simple and fine and I hope you enjoy it if you decide to do!

Cezar salat

Lettuce

200 g of chicken white meat

2 slices stale white bread

2 cloves garlic

Half a lemon

Salt

Oil

Olive oil

Chicken breasts, cut into strips and fry in a little oil to browned on both sides. Garlic finely chop, mix with bread chopped into cubes and fry in a pan in which the meat is fried. Wash salad, drain well and Tear pieces, then season with salt, put a little olive oil and the juice of half a lemon. More than that, put the chicken and bread.

Advice

A green salad that you will not use immediately rinse in cold water, wrap in a damp kitchen towel, and place in a plastic bag with holes

Cake with chocolate

Ingredients:

For the cake:

  

-125 G butter

-150 G sugar

-150 Ml of milk

-100 G of wheat flour type 400

-60 G wheat flour type 550

20 grams of cocoa

-1 Baking powder

-2 Eggs

For the glaze:

  

-40 G butter

-100 G of chocolate

Preparation:

For the cake:

    

Butter heat to dissolve, remove from the heat, stir in the sugar, milk and finally add the flour mixture, cocoa and baking powder.

Add the eggs and well-crafted mixture pour into a greased and sprinkled with flour for cake mold.

Bake in preheated oven at 180 ° C for about 40-45 minutes.

For the glaze:

Heat the butter to boil, remove from heat, add broken up chocolate and stir to dissolve.

Glaze pour over the cooled cakes

.

Batuda - soup with vegetables and meat

ingredients:
Beans 100g
Barley 40g
Potato 120g
Carrot 50g
Corn 70g
Garlic and parsley (a handful) 50 g
Cornerstone 1 l
Parsley (leaf and stem) 30 g
Green peppers 30g
Fresh tomatoes 30 g
Spareribs or pork neck 150g
Bacon 200g
Salt, pepper to taste
Directions:
The first day put beans to power. Put the beans cook, when half cooked add corn, barley, onions, potatoes, garlic, parsley, bay leaf, finely chopped homemade bacon, pesto and vegetables (carrots, tomatoes, onions, peppers), and dry ribs or roast. When everything is cooked, take out the dry ribs or neck, and the meat must be cleaned and cut and return to soup. Soup spice as needed and serve after 15 minutes.