Recent Posts
Burrito style bowl
INGREDIENTS
- 500 g of minced beef
- 1 onion
- 1 tablespoon of oil
- 1 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- a pinch of ground cumin
- a pinch of chili powder
- 200 g of tomato puree
- 400 g of cooked beans (black or red)
- 200 g of sour cream
- 100 g of corn
- 100 g of grated cheese (e.g., mozzarella)
- 2 ripe avocados
- 150 gof brown or other rice
- 2 tablespoons of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- parsley sprigs
METHOD
- We’ll season the rice, add salt, and cook it until soft in twice the amount of water.
- In a large deep skillet or pot, lightly sauté finely chopped onions in heated oil.
- Add the minced meat, stir, and season it with spices and salt.
- Cook the meat, stirring frequently, for about 6 minutes.
- Then add tomato puree, cooked beans, and a bit of water to prevent sticking. Cook the meat mixture for 12 minutes, adding water if necessary.
- After cooking, add corn to the meat.
- Clean the avocados and mash them into a puree in a bowl using a fork.
- Finally, layer the meat mixture with rice, avocado puree, grated cheese, and sour cream in large bowls or deep plates.
- You can also add lettuce leaves, tomatoes, or parsley sprigs.
Healthy fit garlic soup
INGREDIENTS
- 5 smaller potatoes
- 2 heads of garlic (20-30 cloves)
- 200 ml of semi-skimmed milk
- 800 ml of vegetable broth
- 1-2 tbsp of oil or butter
- 1 onion
- salt, ground white pepper, ground black pepper
- leek, toasted bread
METHOD
- Pour boiling water over the couscous in a bowl, using twice the volume of the couscous (approximately 200 ml), and cover the bowl for 5 minutes.
- Stir drained tuna, finely chopped dried tomatoes, olives, and chopped herbs into the cooked couscous.
- Mix well and serve immediately or refrigerate. It tastes great both warm and cold.
- When serving, drizzle the couscous salad with high-quality olive oil.
Chicken breasts stuffed with ham and cheese
INGREDIENTS
- 1 kg of chicken breasts
- ham
- cheese
- breadcrumbs
- all-purpose flour
- 3 eggs
- salt
- pepper
- grated Parmesan cheese
- oil
METHOD
- We clean the meat and cut it into large slices so that we can easily roll them up. We can tenderize it a little, but be careful not to make unnecessary holes through which the cheese could leak. Season the meat with salt and pepper.
- Place ham and cheese in the center and roll up each piece into a roll, securing it with string or toothpicks. Wrap each roll in flour, doing it twice. For the last coating, use grated Parmesan instead of breadcrumbs.
- Fry the rolls as you would regular cutlets. Alternatively, you can bake them in the oven. Instead of breadcrumbs, we also commonly use crushed cornflakes, which we crush into small pieces in a bag first. This gives the breading a crunchier texture. Serve warm so that the cheese melts nicely.
Chocolate mousse
INGREDIENTS
- 150 ml of milk
- 3 eggs
- 600 ml of 33% heavy cream
- 150 g of sugar
- 300 g of 70% chocolate
METHOD
- We melt the chocolate in a double boiler over hot water. Beat the egg whites with sugar and do the same with the whipped cream. Mix the egg yolks and milk into the melted chocolate and gently fold in the beaten egg whites over steam.
- Mix very carefully and gently.
- Remove the chocolate from the double boiler and gradually fold in the whipped cream. Fill the glasses, decorate as desired, and let set in the refrigerator.
One-Minute Pasta Sauce
INGREDIENTS
- 1 cauliflower
- 5 cloves of garlic
- 1/2 cup of Parmesan
- 1/2 cup of broth
- salt
- pepper
- chili
METHOD
- If necessary, the meat should first be tenderized, seasoned with salt, and peppered. Then, coat it in flour. In another bowl, mix the egg and grated potatoes together with a clove of garlic.
- Next, coat the meat, and finally, roll it in breadcrumbs and press it down well. If desired, repeat the breading process. Then fry the schnitzels and place them on a paper towel to soak up excess oil. Finally, you can sprinkle the schnitzels with grated cheese. Serve with salad and potatoes.
Warm mustard sauce
INGREDIENTS
- 30 grams of shallots
- 80 ml dry white wine
- 2 tablespoons Dijon mustard
- 1.5 teaspoons lemon juice
- a pinch of salt
- pepper
- little strong broth
- 60 ml cream fresh
- oregano
- 10 grams of butter
METHOD
- We pour dry white wine into the pot and add a bit of broth. Add chopped shallots and let them foam. Then add mustard and lemon juice. We simmer to reduce the wine. Season with salt and pepper.
- We simmer for about 2 minutes and add cream. Cook for another three minutes. Then remove the pot from the heat and add oregano and butter. Stir until the sauce thickens slightly and gets a creamy consistency.
Pasta with cheese sauce
INGREDIENTS
- penne
- salt for seasoning the pasta water
- oil (for cooking the pasta)
- 100 to 200 ml of milk
- 1 blue cheese Niva
- 1 and 1/2 processed cheese
- 1 to 2 cloves of garlic
- a handful of parsley
- 50 g of hard cheese (Edam or Gouda)
- a piece of Parmesan cheese (3 cm piece)
- 1 cooking cream
- a tablespoon of all-purpose flour for thickening (optional, only if the sauce is too thin)
- remaining cheese (optional)
- black pepper
- a pinch of turmeric
- a teaspoon of basil
- a pinch of oregano
METHOD
- We prepare a dough from flour, eggs, salt, and lukewarm water, which we roll out into a thin sheet. We cut it into strips, either smaller or larger, depending on preference; some people tear them to avoid a completely uniform appearance.
- We place them in salted boiling water and let them simmer until they float to the surface.
- Meanwhile, slice and fry the bacon and cook the potatoes into small pieces.
- We drain the torn pasta and transfer them to a bowl, drizzling with the bacon drippings. Then, we add bryndza and can also garnish with spring onions or add sour cream.
Fake goulash
INGREDIENTS
- oil
- 100 grams of bacon
- 2 onions
- 1 tablespoon of ground caraway
- 10 sausages
- 6 large potatoes
- 1 tablespoon of ground paprika
- 1 tablespoon of marjoram
- 4 cloves of garlic
- salt
- black pepper
METHOD
- We chop the bacon into cubes. We also finely chop the onions. We cut the sausages and potatoes into cubes, setting one aside.
- We heat the oil and add the bacon. When it’s lightly browned, we add the onions, season with salt, add the spices, paprika, and caraway.
- To the softened onions, we add the sausages and potatoes. We pour in water and cook for about 30 minutes.
- After a few minutes, we add the grated potato. This thickens the goulash.
- Before the end of cooking, we season the goulash with salt, pepper, and add garlic with marjoram.
Very easy macarons for beginners
INGREDIENTS
- 110 g of egg whites
- 110 g of granulated sugar
- 120 g of powdered sugar
- 140 g of almond flour food coloring according to taste or need
- For the cream:
- 50 milliliters of whipping cream
- 2 tablespoons of powdered sugar
- 250 g of mascarpone
METHOD
- We mix powdered sugar with flour and sift it.
- We let the egg whites stand at room temperature and then beat them at medium speed.
- Then we increase the speed and gradually add granulated sugar. Once it’s whipped, we add food coloring and beat again.
- When we have a meringue, we fold in the flour and powdered sugar mixture gradually.
- Then, we pipe onto a baking sheet. Let them rest, and then bake at 150 degrees Celsius for about 15 minutes.
- Let them cool, and in the meantime, prepare the cream.
- Whip the cream in a bowl, add mascarpone and sugar. Let it cool.
- Then, fill the macarons with the cream and store them in the refrigerator.
The best onion soup
INGREDIENTS
- 1 tablespoon of butter or lard
- 1 teaspoon of sugar
- 1 tablespoon of all-purpose flour
- 8 large onions broth
- olive oil
- salt
- black pepper
METHOD
- We slice the onions into rings and place half of them in heated butter or oil. We stir until they break down and fry until golden brown and caramelized. Then we add the remaining half. When softened, we add sugar and let it dissolve.
- Later, we add flour and stir. Once the flour absorbs the fat, we pour in a bit of broth to prevent the onions from burning. Then we add the rest of the broth, season to taste, and let it simmer for about 20 minutes.
- The soup can be served with a baguette and cheese, and optionally flavored with garlic.