• Asian Cuisine

    Asian culture and food is all about balance.

  • Coffee

    It is loaded with antioxidants and beneficial nutrients that can improve your health.

  • Granny Smith Apple

    Granny Smith is one of several apple cultivars that are high in antioxidant activity.

Donnerstag, 28. April 2016

Homemade Bagels (Lepinice)

In my country, people are big fans of dough. Breakfast is usually prepared by a variety of pies and cakes, but this recipe is one of the most common for quick breakfast.
Very tasty meal, eaten along with a variety of spreads and ham. Here at home, we are eating this with sour cream and fresh cheese.

Ingredients :

  • 700 g of flour
  • 12 g of baking powder
  • 16 g of yeast
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 250 ml of water
  • 200 ml of milk

Preparation :

In a smaller bowl, stir milk, yeast, and sugar. Allow the yeast fermentation starts. Then, in a larger bowl mix all the dry ingredients: flour, baking powder, and salt. In the dry ingredients add milk and brew dough .When dough-mixing should be added a little water, until a soft pastry, which is only separated from the fingers.Then you need to add one spoon of oil in a dough and make a ball from it, cover with plastic film or put in a plastic bowl with a lid. Allow the pastry to advene for about 30 minutes in a dry and warm place.When dough advene, dust a work surface with flour and develop dough to a thickness of half a centimeter, cut them into strips or desired shape and let it advene for another 20 minutes.Prepare oil for frying over medium heat.
Prepared dough fries in oil briefly on both sides until golden yellow color. Remove them on a paper towel to drain the oil and serve them warm .

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Dienstag, 26. April 2016

Veal Shank With Potatoes

 Of all the ways in which the meat can be prepared, I'm kind of the most prone to cooking. I put it in a pot to cooked and so I have a lot of free time while preparing a meal.I usually prepare meat with vegetables and so in no time you have a complete meal. Meat and vegetables that are cooked together in a pot with the lid free juices and aroma in the pot ensure that the meat is cooked and pick up all the flavor from vegetables.



  • 1 veal shank
  • 2 medium carrots
  • 1 onion
  • 7 cloves garlic
  • 500 g potatoes
  • 2 small tomatoes Pinch of salt
  • 1 teaspoon of peppercorns
  • 1 tablespoon chopped parsley
  • 3-4 dried bay leaves
  • 1 tablespoon grated fresh ginger

Veal shank cut in half and put in boiling water to briefly boil (blanch).Then throw water, a veal shank cooks in 2 liters of water where you add salt, pepper and bay leaf. I always use a pressure cooker, because saving energy but also food is tastier because they cook in their own juices. While the veal shank is cooked, clean and prepare the vegetables.

Periodically check that the pressure cooker has enough liquid and if necessary add a little bit of boiling water and simmer over medium heat until the veal shank is tender. Take the cooked veal shank out from the pressure cooker, remove the bones.

Put the meat back in the pot and continue cooking with vegetables. Vegetables should be added gradually to maintain shape and color, and the soup will, thanks to this, stay clear. Peel the tomato and chop it into cubes, then add to the pot together with the spoon of fresh ginger. Chop the onion, garlic, and carrots into cubes and add it to the tomatoes, cook for about 10 minutes. Peel the potatoes cut them into fours and add in the pot, refill with little water and leave to cook until the potatoes are tender. When done add the chopped parsley and serve warm.
If desired, you can add a tablespoon of sour cream.

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Montag, 25. April 2016

Swiss Chard Rolls

It started the spring, and with it the first leaves of Swiss chard in the garden. This means that the spring season of Swiss chard rolls begins. I love Swiss chard rolls in any form. These rolls with sour cream are real refreshment. Prepare this easy meal, nutritionally rich and well-balanced, rich in vegetables with rice and meat will be a meal to be quickly found on the table.
Ingredients : 

  • 20 large leaves of Swiss chard
  • 300 gr of minced meat
  • 1 red onion
  • 4 cloves of garlic
  • 1 medium size tomato
  • 1 small carrot
  • 4 tablespoons of rice
  • Salt
  • Pepper
  • 1 tablespoon of chopped parsley leaf
  • 700 ml of water
  • 4 tablespoons of oil
  • ½ tablespoon of butter 
Preparation :

For easier folding briefly soak washed Swiss chard leaves into boiling water, and immediately put in a bowl with cold water, drain it and leave on a cotton cloth to dry. Wash the rice and then cook in 250 milliliters of salt water. For easier filling of Swiss chard leaves, vegetables are chopped in a food processor. In the hot oil cook finely chopped onion, add the minced meat then carrot, spice , nd cook for about 10 minutes. Then add the chopped tomatoes, garlic, and parsley, cook for a few minutes, remove from heat and add the previously cooked rice. Expand blanched Swiss chard leaf and in the middle put the filling of meat and rice. Carefully roll up and place in a pot. Previously at the bottom of the pot, arrange a couple of leaves of Swiss chard so the rolls would not burn out. Over sorted rolls pour water, put ½ tablespoons of butter, spice and put on a low flame to cook for about 30-40 minutes. When finished pour in a plate and serve with sour cream.

Rolls whether are made of cabbage, Swiss chard or vine, can be also a vegetarian meal. You do not have to use the meat, absolutely delicious can be with cereals and vegetables, as well as a vegetarian dish. With rice you can use, barley, millet, colorful lentils, combine freely with ingredients that you like, this dish can not fail.

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Donnerstag, 21. April 2016

Chicken Salad

This is my favorite dish for this time of the year. A dish that is equally healthy and tasty because it is made from fresh vegetables.
There are many variations of this dish that gives you the possibility to combine your favorite vegetables. As the basis of the salad I use young cabbage, I combine other vegetables in accordance with the wishes of my family. As for the meat that I use with this salad, it's usually chicken breasts but you can also use the boneless chicken drumsticks. However, you can customize it to your wishes. I will offer you one of the options for the preparation of the chicken salad.

Ingredients :

  • 500g of chicken breasts
  • 3 tablespoons of olive oil
  • 1 small head of cabbage
  • 3 larger carrots
  • 1 cucumber
  • 2 tomatoes
  • 1 green apple
  • 1 red onion
  • 250g of fresh cheese or mozzarella
  • Pinch of salt
  • Pinch of pepper

Dressing :

  • 1 tablespoon of mayonnaise
  • 3 tablespoons of sour cream
  • 1 teaspoon of horseradish
  • 1 teaspoon of mustard
  • 1 teaspoon of grated fresh ginger
  • Lemon juice
  • Pinch of salt
  • Pinch of pepper
Preparation :

In a saucepan over low heat, heat the olive oil and add the chicken breasts chopped into cubes. Lightly fry to get a nice golden color, add the salt and pepper. When the chicken is ready, remove from heat and leave to cool slightly. During this time, you can start preparing vegetables. Clean and wash all the vegetables properly.
Grate the cabbage and carrots in a larger bowl, add salt and gently mix. Then, tomatoes, cucumbers, apple, and onion chop into cubes, add the cabbage and carrots, and again gently mix. Add the chilled chicken breast to the vegetables and even out gently. Salad dressing is prepared as you add all of these ingredients, well mix and pour over the vegetables and chicken breast. Add lemon juice gradually until you get the desired acidity. When you add the dressing and gently even out leave for a half an hour to stand for the flavors to infuse. You and cool it for a few hours and serve as a cold appetizer. In any case, it's very tasty. Finally, add cheese or mozzarella, and you can serve this spring dish.
Tip :

For a healthier version of this salad instead of mayonnaise you can use low-fat yogurt, achieve the same flavor, but it's much healthier. So instead of a tablespoon of mayonnaise, you can put half a cup of low-fat yogurt and you will be amazed at the taste.

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Mittwoch, 13. April 2016

Pancakes - dish for any time of day :)

Everybody love them and know how to make a billion combinations , from the ordinary , sweet and savory, with fruity and chocolate stuffed, with nuts and honey and so on.One ordinary recipe. Maybe is already known for everybody but in my house the pancakes is our favorite dessert. I always made them for children, but adults also enjoy them. The hardest part is to prepare the pancakes, and the easiest to eat them.
I recommend everybody to make this dish:) Ideal for breakfast and dessert :)


Ingredients :
  • 2 eggs
  • 3 cups of milk ,
  • 2 cups of flour
  • little salt
The first step in making the perfect pancakes is to whisk two eggs with a little salt. I suggest that you always stir this mixture with a fork, never using electric mixer. When the eggs are well whisked, add a little milk and flour, gradually equate mixture. Mixture should be smooth and with no lumps. Heat the pan for pancakes on the strongest heat. Pour the mixture that only thinly cover the bottom of the pan. Very briefly fry on both sides. Finished pancakes you can fill them as you like.
Favorite filling of my family is the chocolate, since I take care that my son eats healthy food as much as possible, I also serve pancakes with some fruit as a healthy side of this meal.

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Cooked Cabbage With Meat

Sweet cabbage can be prepared as a very tasty dish. Does not require a too much effort, a beneficial effect on the body as it encourages the release of excess fluids from the body. In combination with the young beef ribs, the young cabbage is one of my favorites stews. That is also a cheap, tasty meal for whose preparation need very little ingredients.

  • 400- 500 grams of beef ribs
  • 1 small head of cabbage
  • 1 medium carrot
  • 1 medium red onion
  • 7 cloves of garlic
  • 2-3 dried bay leaf
  • salts optionally
  • a pinch of pepper
  • 1 tablespoon tomato puree
  • 1 teaspoon grated fresh ginger (or even more depending on how you want to feel the wrath ginger.)
  • 1/2 cup of chopped fresh parsley.


Remove as much as possible the meat from bones, then place in pressure cooker the meat and bone, add salt and pepper , dried bay leaf and teaspoons grated ginger. All together to cook about 40 minutes, the gradually adding hot water.

In this process it is very important to control the water level in the pressure cooker, because the ingredients must be cooked in their own juice with a little liquid. Keep this in mind during the entire cooking process. do not need add too much water, that not to be dish too rarely.

While the meat is cooked cleaned and cut other vegetables. When meat the soft, add sliced onion, carrot and cabbage. Vegetables do not have to be finely chopped, can be cut the larger pieces. All gently stir and add hot water to soak the vegetables. Gently stir until boiling, then cover with a lid and leave to cook for about 30 minutes, over medium heat. During this time, peel the garlic, finely chop it. Tomato puree dissolved in a little water and add the chopped garlic and fresh chopped parsley. All together add the cooked cabbage and boil another 3 minutes.

Then remove from heat and serve with hot fafarone.

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Montag, 11. April 2016

Breaded Veal Steak And Spinach On Milk

A quick, delicious entree that is sure to impress everyone. This is incredible dish and it is the easy to make in a short time. The steak is juicy on the inside and on the outside a nice crunchy. My every dish must be edited to the needs of a child. How juicy breaded veal steak is not healthy variant of the lunch, I had to add a little vitamin along with him, so I decided to start to make all his spinach on milk. As far as I'm concerned, this is the perfect side dish to breaded meat or fried chicken fileima. I hope you enjoy this dish as I am with my son.


4 veal steaks
  • 2 eggs
  • 1 teaspoon of oil
  • Bread crumbs
  • Pinch of Salt
  • Pinch of pepper
  • Oil for frying
Ingredients for an appetizer of spinach on milk:
  • 3-4 tablespoons of oil
  • 2 cloves of garlic
  • 1 tablespoon of flour
  • 350 ml. of milk
  • 500 grams of fresh spinach 
Preparation of breaded veal steak

Prepare the 3 plates in that specifically put flour, egg-battered and bread crumbs.
With a hammer for the meat carefully roll out veal steak, but take care not to damage the fibers of the meat. Steak should not be too thin because the meat will lose its juice. Season the steaks with salt and pepper.
Roll both sides of the meat in flour, then in egg, where has been added 1 tea spoon of oil and roll in bread crumbs. In the frying pan heat up oil which needs to be about finger thickness (it depends on the size of the frying pan) and put 2-3 steaks to cook.
Put steak in hot oil and fry slightly on each side for 2-3 minutes, just to get a golden rind.
Then reduce the heat to medium intensity and continue roasting the steak for another 2-3 minutes on each side. At this stage it is important to periodically shake the bowl with the steaks to make bread crumbs a little grown up and got wrinkled appearance.
After frying put the steak on kitchen paper napkin to absorb excess fat.

Preparation of spinach on milk

Warm the oil and add the choped garlic (very small clove or half of large one or will prevail in the spinach and significantly change the flavor), then quickly fry until onions starts to change color. Add 1 full spoon of flour and mix to make a flour fried to a golden color. Add hot milk to mix the sauce until he ties into a smooth mass. Add the partially digested, cut and well pressed spinach, add salt to taste and cook a few more minutes to mass connects and becomes compact.

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Samstag, 9. April 2016

Beef Fillet With Mushrooms

If you are for juicy and tasty lunch, stewed beef with mushrooms is what you want. Beef with mushrooms is very good combination. This proposal for a lunch worth trying out, it is very plentiful, and there is no one which does not like soft of snacks which melt in your mouth ...

Ingredients :
  • 500g of beef fillet
  • 500g of mushrooms
  • 500g of potato
  • 1 onion
  • 6 cloves of garlic
  • 1 bigger carrot
  • 1 tablespoon of tomato paste
  • Salt
  • Pepper
  • 2 dried bay leafs
  • 1 teaspoon of freshly grated ginger
  • a pinch of dried oregano
  • 2 dl of oil

Beef fillet chop into small pieces. On low heat with a little oil to stew a meat, chopped onion, garlic and a bay leaf. Gradually add with a little water and cook until the meat is tender. Add carrots chopped into cubes, ginger and stew for abouth 10 min. Then add cleaned and sliced mushrooms. Stew for 7-8 min. , add tablespoon of tomato paste, oregano, salt and pepper, leave to stew for 3-4 min.

Peel the potatoes, cut in quarters, then boil in solted water until cooked halfway. Drain it, dry and fry in hot oil until golden.

Serve while warm and add a salad to your own choice.

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Freitag, 8. April 2016

Cauliflower Soup

This soup is great for the little ones, and you can prepare it throughout the year, since for preparing this dish can be used both fresh and frozen vegetables. Soup is extremely easy to prepare, and your folks will surely enjoy the taste. This is especially true of those who are not fans of cauliflower, because the taste in this meal is not feeling a lot.

Ingredients :

· 1 small head cauliflower
· 100 grams of cleaned broccoli
· 50 grams of butter
· 1 tablespoon of flour
· 7 ounces of water
· 1 glass of milk
· pinch of salt
· pinch of pepper
· 2 small potatoes
· 1 cup of peas
· 2 medium carrots
· 1 red onion
· 3 cloves of garlic
· 1 tablespoon of chopped fresh parsley leaf

Preparation :

The specified vegetables thoroughly clean and prepare for cooking.
Cut the cauliflower into florets and briefly boil in salted water . Then over low heat fry the red and white onions , add chopped carrots and potatoes cuted into the cubes, add the peas, broccoli, spoon of butter and a little water. Gently simmer for 7-8 minutes.
Then add the cauliflower , salt and pepper . Make a light browned flour and add in the broth.Add the milk, gently stir until it boils, then remove from the heat.

Sprinkle with the chopped fresh parsley and optionally you can acidify with juice of fresh lemons.

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Mittwoch, 6. April 2016

Stuffed eggplant

Stuffed Eggplant

Ingredients :

  • 3 eggplant medium size
  • 300 grams of minced meat
  • 1 small pepper
  • 3 medium tomatoes
  • 1 medium red onion
  • 1 cloves of garlic
  • ½ cup of rice
  • pinch of salt
  • pinch of pepper
  • 2 tablespoons of grated Parmesan cheese

Preparation :

Cut the eggplant lengthwise into half and drill the middle with a small spoon. Removed part of eggplant put on the side because you will need it in the next cooking process. The Rice with a little salt and oil cook over low heat , so leave it at the half way cooked .

In a pan fry the onions over low heat, add meat , pepper , peeled tomatoes , eggplant and prepared rice. Add a pinch of salt and pepper and cook for about 10 minutes. With this mixture stuff the eggplant halves and each one cover with slices of tomato and sprinkle with a little grated Parmesan cheese. Bake at 180 degrees for about 15 minutes. Serve warm!

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Samstag, 2. April 2016

Chocolate cake with cherries

Ingredients :
  • 125g of butter
  • 3 eggs
  • 1 vanilla sugar
  • 150 grams of sugar
  • 1 tablespoon of cocoa
  • 100 grams of flour
  • 150 grams of dark chocolate
  • 800 grams of purified cherries ( In the season use fresh cherries , but you can use frozen cherries to . )
Preparation :

Melt the butter and dark chocolate steamed . Foamy whisk eggs with sugar and vanilla sugar . Add the melted chocolate and butter , add cocoa and flour and mix well , add the cherries . Stir with a spoon . Bake about 20 minutes at 180 degrees . Check with a toothpick if the cake is baked. When done leave to cool slowly .

Tips :
Personally the cake is better the next day when well chilled.... melts in your mouth , literally

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Freitag, 1. April 2016

Chicken Noodle Soup


Ingredients :

  • 4 larger chicken wings
  • 1 liter of water
  • 1/2 laces of fresh parsley leaf
  • 1 bigger carrot
For the dumplings : 

  • 1 teaspoon of butter
  • 2 eggs
  • 50 grams of semolina
  • pinch of salt pinch of pepper

Preparation :

Boil chicken wings in salted water with chopped carrots. When the chicken wings are cooked remove them from the water and finely chop them and return them to the soup.

At the same time prepare the dumplings, whisk the butter until becomes foamy, add egg yolks, semolina, on top of a knife salt and carefully stir snow meringue.

Dumplings remove with the spoon to be previously soaked in hot soup. Boil dumplings over low heat until they float to the surface. When noodles are finished add chopped parsley and remove from heat.

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