• 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.

Tuesday, May 31, 2016

Chicken Wings With Rice

I prefer when they are from the grill but the chicken wings can be prepared on countless ways. They are cheap and delicious. When I get a last minute call from my friends to come I always decide for fine fragrant chicken wings in combination with rice and vegetables. Once you have tried these wings, you will no longer prepared them on any other way. Wings prepared in this way do not have to absorb excess oil when fried in a pan, retain all their juices and odors so they are simply irresistible. So delicious, finely glazed from the outside and juicy inside, you will simply adore chicken wings prepared this way.

  • 1,5 kilos of chicken wings
  • 3 teaspoons of mustard
  • 1 teaspoon of curry
  • 4 tablespoons of olive oil
  • 5 tablespoons of sunflower oil
  • 1 teaspoon of garlic granular
  • pinch of salt
  • a pinch of pepper

  • 1 cup of rice
  • 1 medium carrot
  • 1/2 cup of peas
  • small onion
  • pinch of salt
  • a pinch of pepper
  • 2 tablespoons of sunflower oil
  • 3 cups of hot water

Wash the chicken wings, clean and dry with a paper towel. Put them in a large bowl. In a smaller bowl add the mustard, olive oil, salt, pepper, garlic, curry and mixed everything thoroughly.
Pour the prepared mixture over the wings, rub in well and leave for 1 hour in the refrigerator. While the chicken wings are marinated, prepare vegetables for rice. Clean the carrots and onions. Chop them finely on dices. In a pot over medium heat, heat the sunflower oil and add the finely chopped onion and carrot.
Fry this until the onion becomes translucent. Then add salt, pepper and rice and slightly fry. When the rice gets a golden color, add boiling water and peas. Simmer over low heat until the rice is cooked. When the rice is cooked remove it from the heat.

When preparing wings very important is to use a pan with non-stick bottom, otherwise marinade will stick quickly and will start to burn. Heat the sunflower oil in a frying pan over medium heat and add the wings. Slightly fry them first under a lid for abouth 10 minutes, turning occasionally. Later, remove the lid and let the chicken wings get a nice brownish color.

When the wings are ready serve hot with rice and salad.

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Monday, May 23, 2016

Elderflower Syrup

Elderflower syrup is something that I have always loved and wished I could make myself. For those of you that have never tasted a drink made with elderflower syrup, it can only be described as summer in a glass.

As well as a pleasant taste and what refreshes can be used to lower fever and has properties that relieve the symptoms of colds and fever.
Those who often use it claim to a beneficial effect on bones and muscles relax and makes them less tense. It is important to emphasize that elderflower juice effect on bronchitis and bronchial problems because it facilitates breathing and helps to quickly purify the airways.
It acts as a detoxifier because it increases urination and sweating and in this way harmful substances are removed from the body.


25-30 elderflower blossoms
1 kilo of sugar
2 liters of water
2 tablespoons of citric acid


Elderflower blossoms wash a little with cold water. Washed blossoms to put in a larger pot and add 2 tablespoons of citric acid and stir a little.
In the second pot put sugar and water to boil. It is important to mix until the sugar has melted.
Pour the hot syrup into the bowl with the elderflower blossoms.Cover the pot with a lid and store in a cool, dark place to cool down.

If you plan to use the syrup right away strain it into a bottle, it should now have a lovely golden hue, and keep it refrigerated.

If you want to store your syrup :

Bring the syrup back to a boil in a clean pot. Meanwhile, prepare several bottles for storing the syrup. Place clean bottles in the oven at 150C for about 15 minutes. This way you will sterilize the bottles.
Pour the hot syrup into the sterilized bottles and carefully close the bottles. Store the elderflower syrup in a cool dry place for up to one year. Once opened, store the bottles in the refrigerator.

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Thursday, May 12, 2016


The recipe for pizza dough pizza masters usually kept private. In my experience, the biggest secret is in the way of making dough also the baking temperature is very important, and the rest is your creation ...
Make the dough according to the recipe, put in a very hot oven, and you will become the ultimate pizza master. We all have our favorite recipe for pizza dough, and every one of us is preparing the way we like the most. My family loves it when the dough is thin and crispy. Let me know if you tried this recipe, and do you like it.

Ingredients :


• 400 g of white wheat flour
• 25 g of yeast
• 1 baking powder
• 1 1/2 teaspoons of salt
• 1 teaspoon of sugar
• 350 ml of warm water (approximately)
• 3-4 tablespoons of olive oil


• 4 small tomatoes
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 teaspoon of sugar
• 50 g of tomato paste
• salt and pepper
• 200 g of mozzarella
• 100 grams of grated Parmesan cheese
• 3-4 tablespoons of olive oil
• basil leaves
• 3 peppers
• pinch of dried oregano
• 100 grams of sliced ham
• 1 small onion

Preparation :

Heat a little water in the microwave and add the yeast and sugar, mix until the yeast is dissolved. Allow the yeast to rise and begins to react to sugar. Sift the flour into a bowl, then add the salt and baking powder and mix thoroughly.

Then add the melted yeast and mix thoroughly with a spoon. Add oil, and continue adding water little by a little while stirring. Continue adding water until all the flour interfere. Be careful not to add too much water, because if you do then the mixture will be too soggy.

When the dough begins to separate from the hands, sprinkle a little flour on the work surface, put the dough and knead long and firmly, adding flour if necessary, until you have a smooth but not too tight dough (as in bread, approximately). The longer you knead the dough that will be more elastic, but you must be careful not to be too hard.

I usually immediately share into three equal parts (for three pizzas high about 4-5 mm). Grease the dough with some olive oil and then sprinkle with flour well and cover with plastic sleeves.
Put to room temperature and remove it from the light, you can also put it in a cold oven. Leave the dough to rise for 2-3 hours. In this way, the dough will rise smoothly, and the surface will not dry out.

While the dough is resting, pour hot water over tomato, then cool and remove the skin. Squeeze the seeds and finely chop or even better chop with a hand blender. In olive oil, fry finely chopped garlic add the tomatoes, sugar and tomato paste and leave on low heat to cook until a thick sauce. Season with salt and pepper and put a pinch of dried oregano. Allow to cool a little.

Place the dough on a floured work surface and with a rolling pin roll it to the desired thickness. Put it in a little greased pan of the desired size. Then coat the pizza dough with the sauce, arrange pieces of mozzarella, sprinkle with olive oil, arrange the sliced ham, put the grated parmesan, cheese and onion rings and put in the oven. Bake in preheated oven at the highest temperature, my reaches 250 degrees, for about 10 minutes. The secret of a good pizza is in short firing at a high temperature.

Baked pizza decorate with basil leaves and dried oregano.

TIP:  If you like your pizza thicker, just leave it to rise for another half an hour after you have rolled the dough.

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Tuesday, May 10, 2016

Green Pie

Something very nice and easy dish that I prepare for years. In our house is often eaten for breakfast or lunch with a seasonal salad or onion.
This pie is my favorite because it is so easy and quickly prepared. When in doubt what to have for breakfast, here's a fine idea, a very simple, you should try it!

This is an old-fashioned hot appetizer in our area. We're preparing by our grandmothers and often the house smelled of baked pie, sour cream, and cheese. My son likes this pie a lot and I don't know anyone who doesn't like it. It's also great when to cool down so you can serve it as a cold appetizer .


• 3 eggs
• 2 dl of milk
• 0.5 dl of olive oil
• 2 tablespoons of sunflower oil
• 2 dl of the whole yogurt
• a teaspoon of salt
• 1 baking powder
• 1/2 small teaspoon of baking soda
• 5 tablespoons of white wheat flour
• 3 tablespoon of corn flour
• 2 tablespoons of wheat semolina
• 300 grams of fresh cheese
• 2 tablespoons of full-fat sour cream
• 300 grams of spinach

Preparation :

Spinach washes and pour the boiling water for one minute. After that drain well and finely chop. Leave it to a small bowl and add it to the mixture at the end.
In a larger bowl, mixer foam whisks 3 eggs. In a medium bowl put the liquid ingredients: milk, olive oil, yogurt and all gently stir with a whisk. In a third bowl equate dry ingredients, add flour (wheat, corn, and wheat semolina,) baking powder, baking soda, salt. When you whip the eggs gradually add liquid ingredients first, and with a whisk slowly stir them with eggs.
Then add dry ingredients slowly and lightly grind mixer to obtain a smooth mixture. When the mixture is equable add cheese and spinach all gently stir.
This amount is intended for baking pan size 36 centimeters.

Heat the oven to 200 degrees and put the pan with two tablespoons of oil to heat up. Keep baking pan in the oven for 2-3 minutes, then remove and pour the prepared mixture.
Reduce temperature to 180 degrees and return the baking pan with the mixture in the oven. Bake it for half an hour, check with the tip of the knife if the pie is baked. Prick the top blade in a pie if the knife is clean off the oven and remove the pie, grease with sour cream and again return to the warm, switched off oven for 5-6 minutes so the cream is melted.

Serve warm with more sour cream and salad of tomato and cucumber. Also with a glass of yogurt can be warm breakfast or light supper.


This pie can be combined with many other ingredients. So except spinach, you can add grated flask, but previously it need to be well-drained, or you can use chard and young nettles.

The choice is yours, in any case, the pie will be excellent.

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Sunday, May 8, 2016

Chicken Liver In Tomato Sauce

Liver should be included in the everyday diet because it contains many nutrients. Besides, it's cheap ingredient and you can make many delicious dishes. These simple meals are sometimes the best :) Especially when you want something in a hurry and checked :) Very quickly to prepared, delicious, and healthy, in particular for those with a low blood count


• 700 grams of chicken liver,
• 3-4 tablespoons of olive oil
• 1 medium onion
• 4 cloves of garlic,
• 1 carrot,
• a little pepper,
• pinch of salt,
• ½ teaspoon of red pepper powder,
• 3 ripe tomatoes
• 2 dried bay leaves
• A small teaspoon of grated fresh ginger
• 1 tablespoon of chopped parsley leaf


Clean onions and carrots, finely chop with the appliance for shredding! Put that to fry in oil and occasionally add a little warm water. Add salt and pepper, spicy red pepper powder, bay leaves and the grated ginger and stir everything gently and leave it on low heat to slowly cooking. Cook over low heat until the liquid is reduced. Meanwhile, wash and clean the liver of tiny lode and residual of blood. Drie on a paper towel and chop liver to the desired size. I like larger pieces of liver because then it is juicier. When the onions and carrots softened, add liver and cook on low heat!

While liver is gently stewed, tomatoes should blanch in hot water, it is easier to peel them off. I personally, soak tomatoes for about 1 minute in boiling water, so that the peel immediately remove. When you peel the tomatoes put them in a blender and grind it and add it to the liver. Leave it on low heat, and simmer for about 10-15 minutes, until the liquid of tomato reduces. If you want you can add more salt and pepper, to taste. When is liver almost ready, add chopped garlic and fresh parsley, leave on low heat for one minute and then serve warm.

As a side dish to this meal can be a variety of pasta, mashed potatoes, polenta, couscous, rice or other cereals (millet, the barley). Since the this is a very healthy meal I do not serve it with a side dish. To my family, I serve this dish without any side dish, with fresh salad and it fully meets their needs.


If you want to the liver is juicy and soft, soak it in cold milk with the desired spices (salt, pepper, garlic granules, bay leaf ..). In this mixture, leave it for several hours, or if you can, it would be best to leave it overnight. This mixture will alleviate the characteristic odor of liver. During the preparation of any liver, (veal, chicken, pork ..) salt only after frying, otherwise, it will be hard. It is better to fry it in butter, but the oil or fat, for the butter gives sweetness and therefore taste better.

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Saturday, May 7, 2016

Rice Pudding

My son eats mainly of lactic meals for breakfast and dinner, but also rice pudding or semolina pudding alternate from day to day. Nothing fancy, nothing new, but here is the way I make this dish! There are a lot of these recipes, but I always prepare in this way. A light dessert of rice will be refreshments in the hot days. Serve it well chilled and decorate it with those as soon as you want, because it is allowed in this dessert


  • 6 cup of milk water
  • 2 cups of rice
  • 3 cups of milk
  • 10 tablespoons of sugar
  • 2 tablespoons of vanilla sugar
  • 1 vanilla pudding
  • 3 cloves
  • ½ teaspoons of cinnamon


In a large pot with cold water, add rice and cloves and put to cooking. When the rice began to cook reduce the heat to medium heat and leave the rice to cook with gradual mixing. Of the three cups milk 1 decilitre extract into a small bowl and add the pudding, sugar and vanilla sugar.
All this stir well, to get a smooth mixture. When the rice is almost ready, remove from the heat, add the milk with pudding and sugar and add also remaining milk. Gently stir and return on low heat, when to starts boiling, remove from the heat. Hot rice pudding put in the wet bowl and cool down a bit. When the little cool rice pudding, put the on top the cinnamon as decoration, but also because of the wonderful flavor.


Milk on rice It has a mild taste so that leaves the possibility of many combinations of ingredients that you love. On the rice pudding next to cinnamon can put and ground nuts, grated chocolate, the various flavors of jam. While the hot rice pudding to reinforce the flavor you can add raisins, dried cranberries or any other candied fruit.

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Friday, May 6, 2016

Mackerel In White Wine

To me there is nothing better than a good baked fish, preferably grilled. But since I do not have barbecue myself lately mostly fish prepare in this way. Easy, quick to prepare and very tasty.
Fish cooked in wine will satisfy all gourmands, especially those who love fish. Mackerel is my favorite fish and whenever I have the opportunity, I buy fresh mackerel at the fish market.

  • 1 kg of mackerel
  • 6 dl of white wine
  • 2 1/2 dl of water
  • 2 carrots
  • 2 onions
  • 2 tablespoons of chopped fresh parsley
  • 1 tablespoon of chopped celery leaf
  • 1 teaspoon of black peppercorns
  • salt to taste
  • 3 slices of peeled lemon

Preparation :

Cleaned fish wash and dry with a paper towel. Put it in a saucepan and pour over with wine and water. Add the lemon slices , cleaned and cut up into slices carrots, cleaned and cut down on the ribs onion, parsley, celery leaf and peppercorns. Season with salt and put to boil on medium heat. When the fish boil, reduce heat and simmer for about 20 minutes.

When the fish is ready, slowly remove it from the pot, along with her serve cooked vegetables as a side dish.

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Thursday, May 5, 2016

The Cherry Cake

Red fruit is often more intense flavor and as such goes well and does not interfere with gentle creams, like the vanilla. The cake is easy with sour notes of cherries, mostly with simple ingredients, yet tasty to sweeten up. Creamy cubes with cherry are the real summer cake that refreshes the body and soul. The palate will be joyful because this cake perfectly complement the rich flavors of vanilla cream, buttery biscuits and creamy fruit layer of cherries that are very healthy and beneficial to our organism.

Crust :
  • 10 tablespoons flour
  • 2 tablespoons cocoa
  • 12 spoons of sugar
  • 6 eggs
  • 4 tablespoons milk
  • 4 tablespoons oil
  • 4 tablespoons lukewarm water
  • 1 baking powder
Dry ingredients, 10 tablespoons of flour, 2 tablespoons of cocoa and one baking powder equate to a smaller bowl. Separate the egg white and yolk to a different bowls. In a bowl, add the egg whites with 12 spoons of sugar and whisk in the firm snow. Whisk egg yolks foamy and then add 4 tablespoons of oil, 4 tablespoons of milk and 4 of lukewarm water. Then, in the mixture with egg yolks gradually add the dry ingredients. When the mixture equalize gradually add the beaten egg whites and gently stir them with the mixture. An equivalent mixture pour into a rectangular baking pan lined with parchment paper, and bake for abouth 20 minutes at 180 degrees.The best way to make sure that the biscuit is baked is to prick the tip of a knife, if it is not to remain no trace of a mixture the biscuit is baked.

The vanilla cream :
  • 700 ml. of milk
  • 100 g. of sugar
  • 6 egg yolks
  • 2 bags of vanilla pudding
  • 2 bags of vanilla sugar
  • 1 tablespoon of starch
  • 150 g. of white chocolate
  • 150 g. of butter
  • 1 tablespoon of sour cream
Cherries filling :
  • 250 g. of drained cherries from the compote
  • 500 ml juice of cherries from the compote
  • 5-6 tablespoons of sugar
  • 1 bag of raspberries pudding
  • 1   of starch
  • 1 tablespoon of margarine (20-30g.)
  • 200 milliliters of cream 
Crust II:
  • 300 g. of biscuit
  • 3 tablespoon of milk
First, cook the vanilla cream:

Put the 550 ml of milk on medium strong fire. Mix the sugar and egg yolks with a whisk, so then add remaining 150 ml of milk, vanilla sugar, vanilla pudding and starch. Mix well with a whisk so the mixture remains smooth. When the milk boils in a very thin stream pour in the mixture with the egg yolks, stirring all the time. Cook over low heat stir continuously until cooked thick cream. In the cream, add white chocolate and 50 g. of butter, stir until added ingredients are melted. Leave the cream to cool, and mix it occasionally. When the cream has cooled completely, mix well with the mixer. Add 100 g. of margarine at room temperature torn to pieces. Again mix with the mixer at top speed for a few minutes. At the end add the sour cream to it and mix well with the rest of the cream.

Cherries filling :

Drain the cherries well, so you get a 500 ml. of juice compote.
In 500 ml. of cherry juice, add sugar, pudding powder and starch. Cook over medium heat, stirring until you have a thick filling. When you remove from the heat, add the tablespoon of margarine. In the hot mixture add drained cherrys and stir. Hot filling pour over the first biscuit that you put on the plate. If the cherry stuffing is cool enough, over it arrange the row of biscuits that have previously dipped in a milk, then  coat with vanilla cream, well-align.

As a final layer whisk the cream and coat the cake, leave for a few hours in the refrigerator. Cut into cubes and serve.

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