Cookies With Honey And Almonds

Ingredients :

· 90 grams butter
· 150 grams of clover honey
· 2 eggs
· 1 egg white
· 2 teaspoons cinnamon
· 150 grams almond flakes
· 100 grams of wheat flour
· 20 grams of powdered sugar for dusting cookies

Preparation :

Foam whisk butter, honey, eggs and egg whites. In this mass interfere cinnamon,
100 grams almond flakes and flour. Let it foam for about an hour. Dough spread into
greased cake tins and sprinkle with remaining almonds. Bake in the oven for
20-30 minutes at 200 degrees. Warm pole cut them into smaller pieces and sprinkle
with powdered sugar .

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Refreshing Cake

I believe that with the arrival of warmer days happy to reach for fruit notes in cakes. Very refreshing and very light summer cake, wonderful smells, and even more beautiful taste ... Citrus is one of my favorite flavors of summer , so if you want to refresh , you will not go wrong with this cake... These juicy cakes are my favorite sweets and very often make them in my home.

When you want to make a simple but very tasty cake with lemon, tries this recipe!
The cake is a wonderful aroma and sour flavor, soft and creamy!


COMPOUND FOR CAKE :

• 160 grams of honey
• 40 grams of butter or margarine
• 200 grams almond flakes

CREAM :

• 9 grated white gelatin
• 750 grams of yogurt
• 6 tbsp acacia honey
• 1 tbsp vanilla extract
• lemon zest
• Juice of 3 lemons
• 200 milliliters of cream

The mixture for the cake :

Warm honey in a pan, add almond flakes and cook gently for 10 minutes to obtain a caramel. Cake mold incases aluminum foil and pour the mass of almonds and put the cooling for about an hour.

The mixture for the filling:

Soak the gelatin in water, according to the manufacturer's instructions. Unite yogurt, honey, vanilla extract, grated lemon zest and lemon juice to get a single mass.The ready mass of yogurt adds the prepared gelatin. Then the mixture well cooled , after which it added to the whipped cream. Put the cake to cool for about 4-5 hours and then was serving with the desired decoration .

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Hazelnut Cookies

Ingredients:

• 3 cups of hazelnuts, toasted and skinned 
• 1 cup of hazelnut for decorations 
• 2 cups of sugar
• 5 large egg whites
• 1/2 teaspoon of salt
• 1-1/2 teaspoon of vanilla extract

Preparation:

Preheat oven to 180 degrees . Line two baking sheets with parchment paper. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.



Using a rubber spatula, gently fold the egg whites into the hazelnuts mixture. Add vanilla and gently but thoroughly mix until combined. Drop the dough by the tablespoon 3 cm apart on the prepared baking sheets. Each cookie decorates with hazelnut.  Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 15-20 minutes. Let cool on the baking sheets for 10 minutes. Gently transfer the cookies to a wire rack to cool completely.



Serve cookies with a cup of black coffee or herbal tea!

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Chicken Soto Stroganoff

Ingredients:

500 g chicken breast (fillet)
1 large onion
2-3 cloves garlic
300 g mushrooms (I put about 200 g brown mushrooms, 100 grams of oyster mushrooms)
100-150 ml white wine
300 ml cream
3-4 gherkins, small
parsley
salt
pepper
minced sweet peppers
oil, butter
300-400 g of rice


Preparation:

Chicken cut into strips, season with salt and pepper, sprinkle with pepper and a little hand all the mix.On a hot pan pour a little oil, add the butter and when melted at high heat fry prepared meat.When the meat is done, remove it to a plate and in a pan on the remaining oil, add the onion cut into strips and finely chopped garlic. Shortly simmer and add the sliced ​​mushrooms, parsley leaf part, pour the wine and simmer briefly.Now back in the pan meat, pour cream, add chopped pickles and stirring over low heat cook for another 2-3 minutes.Add the remaining parsley and, if necessary, a little pepper.Serve with cooked rice.


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Peach-Blackberry Compote

In the past, our grandmothers for dessert regularly serving compote, and today is the dessert after a meal somewhat disappeared from our menus. Part of the reason why we are a bit forgotten on the compote is that children today are exposed sweets which are full of sugar and fat, tempting look and smell, and are quickly available. But there is no reason why do not we re-introduced into our meals? This is a recipe for a low-calorie treat, with which you can replace the meal of the day or refresh and replenish with vitamins.

Ingredients :

1/4 cup sugar
1 cup of water
3 tablespoons dry white wine
3 sprigs fresh basil,
2 tablespoon of grated orange peel
3 three peaches , peeled and halved
2 cup fresh blackberries
3 tablespoon lemon juice

Preparation :

Combine the sugar and wine in a small pot and warm up until boiling. When starts boiling, remove from heat and add a twig of basil and grated orange peel. Cover and let steep for 20 -30 minutes. During this time combine blackberries and peaches with lemon juice and let stand up for 5-10 minutes. Strain syrup into a small bowl, pressing on basil and orange peel to release maximum flavor. In the syrup add to prepared fruit with lemon juice and leave in the fridge to cool. If you are a fan of sweet cream you can this delicacy enrich with that cream.


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Potato Pie

Dough:

500g plain flour
250-300 ml of lukewarm water
3 tablespoons oil
pinch of salt
vinegar


Filling:

about 1 kg of potatoes
2 onions
salt
pepper


Preparation:

Sieve the flour, salt and stir. In the middle make a recess so that, add oil, water and vinegar. Knead smooth dough and form it into a ball. The dough lightly brush with oil and cover the pan in which you have stirred. Some idle for about an hour.Tablecloth sprinkle with a little flour, the pass bet Stale dough, roll it out little tricks and, if necessary, a little oil, and grease again, leave to rest for 20 minutes. During this time, prepare the filling. Onions clean and finely chop. Peel the potatoes, wash and finely chop or grate.Mix the potatoes and onions, season with salt and abundant pepper.Extend a thin dough by gently pulling his hands from below and to yourself until it becomes very thin. When you have enough stretch, butt remove dough. Dough drizzle with oil and let it rest for a few minutes and then along one side of the dough, apply part of the filling. With the help of a tablecloth wrap thin strudel, cut the dough and repeat with remaining filling until you use up all the filling and dough.Round baking dish lightly lubricate the oil, and carefully place the rolls in a plate so you go from the middle to the edges and Roll the sheet. If you can not fit everything in one container, you can agree to another sheet small, individual whirligig .Brush a thin layer of oil and place in preheated oven. Bake for 25-30 minutes at 200 ° C.Towards the end of baking remove potato pie and again a little grease oil or butter, put back in the oven until they get a nice color.


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Ginger Chicken

Ingredients :

1 tablespoon yellow split peas
1 teaspoon coriander seeds
1-2 dried red chilies,
1/4 cup milk
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves



Preparation :


Toast split peas, coriander seeds and chilies in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chilies blacken slightly, 4-5 minutes. Transfer to a plate to cool for 5-6 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper. Combine milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight. Coat a broiler-pan rack with cooking spray. Place the chicken on the rack over the broiler pan. Broil chicken 5-6 inches from the heat source until it is no longer pink in the center and the juices run clear, 6-7 minutes per side.


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