Spicy Chicken Tacos

These spicy chicken tacos are quick and easy to make, don’t involve a lot of preparation and most importantly, they are full of flavors. Adding jalapeño to the chicken gives it a nice, unexpected heat.
You can make them with so many different flavor combos. Be creative and enjoy!


Ingredients :

• 8 corn tortillas
• 500g of boneless, skinless chicken breasts, cut into thin strips
• 1/4 teaspoon of salt
• 2 teaspoons of olive oil
• 1 large onion, sliced
• 3 large cloves garlic
• 2 jalapeño pepper
• 1 tablespoon of ground cumin
• 1/2 cup of prepared hot salsa, plus more for garnish
• 1/4 cup of chopped fresh cilantro
• Sliced scallions, chopped fresh tomatoes and sour cream, for garnish

Preparation :

Preheat oven to 150°C. Wrap tortillas in foil and bake until heated through, for about 10 minutes. Meanwhile, season chicken with salt. Heat 1 teaspoon of olive oil in a large heavy skillet over high heat. Add chicken and cook, stirring until browned on all sides. Transfer to a bowl. Reduce heat to medium and add the remaining 1 teaspoon of olive oil to skillet. Add onion and cook, stirring, until they start to brown around the edges. Add garlic, jalapeño and cumin. Cook, stirring until peppers are bright green but still crisp.



Stir in salsa and chicken. Cook, stirring until chicken is heated through, for about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes, and sour cream.


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Kinder Pingui Cake

This is a very easy cake and it is very tasty too. Homemade recipe of the most popular cake - Kinder pingui. Kinder pingui is a perfect dessert that all children and adults love. Probably there are a lot of recipes for kinder pingui cake and I believe that each of these recipes is special in their own way but this one proved the best. This is my recipe for making this great cake. I hope you will like it .

Ingredients for biscuit:

•     4 yolks
•     4 tablespoons of sugar
•     4 tablespoons of flour
•     1 tablespoon baking powder
•     3 tablespoons of cocoa
•     4 tablespoons of warm milk
•     4 egg whites
•     pinch of salt

Preparation for biscuit:

Separate yolks from egg whites. Mix egg whites with a pinch of salt, until you get a strong snow and when it is done put it away.

Mix yolks with sugar until you get a smooth mixture. Add milk and mix until you get a fine mixture. Mix cocoa, baking powder and flour and sift in a special vessel, then mixed dry ingredients and add them spoon by spoon to the first mixture and mix constantly with mixer. Then add egg whites but mix manually. Mix until you get a fine mixture.

Pour it into a greased and floured baking pan. Bake in preheated oven at 180° C for 30 minutes. When it is over leave it to cool down. When it is cooled cut in half to get two equal biscuits.


Ingredients for cream:

•     200 gr. of cream cheese
•     500 ml heavy cream
•     4 tablespoons of powdered sugar
•     1 powdered gelatin

Preparation for cream: :

Prepare gelatin according to the instructions on the package. Meanwhile, mix the cream cheese with sugar and add the sweet cream. The melted gelatin slowly add, with stirring to the mixture. Stirring until you get a nice mixture



Ingredients for chocolate coating:

•     200 grams of dark chocolate
•     3 tablespoons of butter
•     1 tablespoon oil

Preparation for chocolate coating:

Chocolate cut into small pieces, and in a special pot warm up butter and oil, when it becomes equalized, remove from heat and mix until you get a nice shine mixture.

Ingredients for glaze:

•     300 gr. of dark chocolate
•     4 tablespoons of butter

Preparation of glaze:

Cut chocolate into small pieces. Warm up butter and cocoa, then remove from heat and mix the chocolate until it melts.

Instruction for stacking the layers:

The first part of the biscuit, place into the mold in which is baked and spread it with half of the prepared cream. In the cream, add the chocolate coating and then put everything in the refrigerator for 15 minutes.

After it cool, add the other half of the cream, smooth it and on top put the second part of biscuits.
Freshly prepared hot chocolate glaze pour over the cake and leave it overnight in the refrigerator.

Cut after it has chilled, with a very sharp knife and serve well chilled.


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Octopus Salad

This is a really simple dish. The key is to properly cook the octopus, which means using enough water and slowly submerging the beast to keep a boil up, and leaving it in the pot for about 30 minutes once the cooking is done. When is octopus slowly simmered, it becomes delicate and tender. The secret to this recipe is the timing of the dressing. If you dress the octopus and potatoes while they are still warm they will absorb the flavours. Octopus with potatoes, then dressed with garlic and parsley, it makes for a very lovely dish.
Ingredients

• 1 large octopus
• 1 medium onion, peeled
• salt
• pepper
• juice of 1 lemon
• extra virgin olive oil
• 500 g of potatoes
• 3 clove garlic, sliced
• 1 onion cut into rings
• 2 tablespoons of chopped basil
• 2 tablespoons of chopped parsley

Preparation

Wash the octopus very well under cold water. Place the octopus in a large pot with water and peeled an onion. Leave to slowly cook about an hour. Leave it in the pot for about 30 minutes once the cooking is done. Drain the octopus, remove to a plate and cut into pieces, season with salt and pepper and dress with some lemon juice and extra-virgin olive oil.

Meanwhile, boil the potatoes in their skins until tender, drain and cool. Peel them and cut into thick slices. In a bowl combine the potatoes, garlic, onion cut into rings, parsley and basil, season with salt and pepper and dress with plenty of lemon juice and extra-virgin olive oil. Add the octopus and mix to combine.


This salad keeps well and can be made a day ahead, but it is best on the day it is made. Eaten at room temperature with some bread, it will be gone in a flash.

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Shrimp With Zucchini Noodles

Zucchini noodles are a healthier, low-carb, gluten-free alternative to pasta. The shrimp made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick and healthy. Nice light dinner. Zucchini noodles a quick to make and fun to eat.


Ingredients 

• 4 medium zucchini
• 3 garlic cloves, divided
• 1 tablespoon of oil
• 500 gr of peeled and deveined medium shrimp
• 2 tablespoons of tomato sauce
• 1/2 cup of chicken stock
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of all-purpose flour
• 2 tablespoons of butter,
• pinch of salt
• pinch of black pepper
• 1 tablespoon of chopped fresh parsley

Preparation

Bring a medium pot of salted water to boil. While water is heating slice the zucchini into noodles by first cutting the tops and ends off each zucchini.Then, cut them lengthwise into 0,5 cm planks. Finally, cut the planks again into 0,5 cm strips to make the noodles. Add noodles to the boiling water and cook just until al dente for about 2 minutes. Drain in the colander, lightly salt and pepper, set aside.


Thinly slice garlic cloves. Heat a large pan over medium-high heat. Add oil and garlic to the pan. Add shrimp and cook for about 2 minutes or until almost done, stirring occasionally. Combine chicken stock, tomato sauce, lemon juice, and flour, stirring well with a whisk or fork. Add stock mixture to pan. Bring to a boil. Cook for 1 minute or until slightly thickened. Reduce heat to medium-low. Gradually add butter pieces, stirring constantly until butter melts before adding more. Stir in salt, pepper, and parsley.

Put zucchini noodles on a plate and top with shrimps and it’s sauce. Squeeze lemon juice over a plate.

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Strawberry Cake

Strawberry cake is a layered sponge cake with strawberry and whipped cream filling and frost with whipped cream. This cake requires only a few ingredients but resulted with very light and spongy cake.

Ingredients : 

• Butter, for greasing
• 200 g of flour
• 1 teaspoon of baking powder
• ¼ teaspoon salt
• 125 g of butter
• 100 g of sugar
• 1 teaspoon of vanilla extract
• 2 eggs
• 2 egg yolks
• 125 ml of milk

Preparation :

Preheat oven to 180° C . Butter bottom and sides of a cake tin. Line bottom of the tin with non-stick baking paper, butter the paper and then flour bottom and sides of the tin.Sift the flour, baking powder, and salt into a medium-sized bowl. Whisk to well combine, set aside. In the bowl of an electric mixer, cream the butter, sugar and vanilla on high speed until light and fluffy. Add the eggs and yolks, one at a time. Reduce the mixer speed to low, add the flour mixture in thirds, alternating with the milk in 2 additions, beginning with the flour and ending with the flour, beat until just combined. Pour batter into prepared cake tin. Using a small spatula spread the batter evenly. Bake until a cake tester inserted in the centre of the cake comes out clean, for about 30 to 35 minutes. Transfer to a wire rack, let it cool in the tin for about 10 minutes. Remove cake from tin and return to wire rack to cool completely.


Topping : 

• 500 g of fresh strawberries
• 100 g of sugar
• 300 ml of heavy cream
• 1 teaspoon of gelatin

In a medium-sized bowl, stir together the strawberries and half of sugar, set aside. Place two tablespoons of cold water into a small-sized saucepan and sprinkle with gelatin, let it soften for about 5 minutes. Place saucepan over low heat, and stir until the gelatin is dissolved. Remove from heat and let it cool. In the bowl of an electric mixer whisk the heavy cream and the remaining sugar until very soft peaks form. Continue to whisk, and gradually add the gelatin mixture, beat until soft peaks form.


Cut the cake in half horizontally. Place bottom half, cut side up, on a cake stand or plate. Drizzle the juice from the strawberries onto the cake. Evenly arrange half of the strawberries over the bottom cake layer. Top the strawberry layer with half of the whipped cream. Place the top half of the cake, cut side down, onto the layer of strawberries and cream. Top the cake with the remaining strawberries and whipped cream. Refrigerate the cake, for at least 1 hour before serving.

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Carrot Cake

A fantastic, easy to make cake that remains moist for a good few days!This cake is so moist and flavorful with the cinnamon and with lots of sweet carrots. Great taste, light and healthy cake. I have made it several times and everybody likes it. I hope you love this recipe as much as I do!


Ingredients : 

• 300 g of carrots, grated
• 150 g of all-purpose flour
• 1/2 teaspoon of salt
• 1 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon of ground cinnamon
• 200 g of sugar
• 150 ml of oil
• 120 ml of milk
• 3 eggs, room temperature
• 1 teaspoon of vanilla extract
• 60 g of coconut flour 

 Ingredients for Icing 

• 300 g spreadable cream cheese 
• 100 g of powdered sugar  
• 80 g of butter 
• lemon peel

Preparation :


Preheat oven to 180°C. Grease a cake pan lightly with oil, and line with non-stick baking paper.

In a mixing bowl, mix sugar, oil, milk and egg yolks for about 5 minutes. In another bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots, coconut flour, and egg white snow until well blended.

Pour the mixture into the pan and bake for 40 minutes, or until a skewer comes out clean. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
In a mixing bowl place powdered sugar, cream cheese, butter, and lemon peel. Beat until thoroughly blended. Spread the icing on the cake.

Cut the cake into slices to serve. Along a slice of this cake, you can serve vanilla ice cream.



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"Fried Eggs" Apricot Cake

At first glance, the cake looks like a baking pan full of fried eggs. The "egg white" is vanilla pudding custard and the "yolk" is an apricot half. The vanilla pudding topping provides a sweet, creamy contrast to the lemon-scented white cake, and the apricot halves they really give the cake a "fried egg" appearance, and also a satisfying fruity bite. 

Ingredients for the cake crust: 

• 2 cups of flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 tablespoon of oil
• 1cup of soft butter
• 1 cup of sugar
• 3 large eggs
• 1 teaspoon of vanilla extract
• 5 tablespoons of milk
• 1 tablespoon of grated lemon peel
• 1 tablespoon of grated orange peel

Preparation for the cake crust:

Preheat the oven to 180°C.  Prepare a 26 x 26 cm square pan by greasing it with oil and line with parchment paper. Make sure the paper overlaps the pan on all sides.

In a separate bowl, whisk together flour, baking powder, and salt and set aside.

Mix the soft butter and sugar together until fluffy. Add eggs one at a time, making sure each is incorporated thoroughly before adding the next. Beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition. In a small bowl, whisk the milk with the grated lemon peel, vanilla extract, and grated orange peel . Add this mixture, 1/3 at a time, to the batter. Beat 2 minutes after each addition, until fluffy. Add all dry ingredients and mix on slow speed until the mixture equable.

Spread the dough out on the parchment paper in the baking pan. Bake for 20 minutes or until a toothpick tester comes out clean, then remove from oven. Let the cake cool completely in the pan.

Ingredients for the custard layer: 

• 1.5 cups of milk,
• 1/4 cup of sugar,
• 1 packet of vanilla pudding
• 1.5 cup of sweet cream,
• 1 can of apricot halves, juice reserved.

Preparation for the custard layer:

Pour the juice from the canned apricot halves and place them on paper towels to drain while you prepare the pudding.

Heat the milk and sugar until boiling. Stir in the pudding mix and bring to a boil again whisking constantly. Remove the pan from the heat. Let the mixture cool until lukewarm, stirring occasionally. Add the sweet cream.

Soak the cooled cake crust with a compote of apricots then pour the pudding over the crust. Place apricot halves face down on the cake, evenly spaced, cut-side-down on the cake. Each one should be placed on a square of cake that will be cut later. One apricot half to one square. Place the cake in the refrigerator until the pudding is set.


Ingredients for the glaze:
 

• 4 tablespoons of water
• 1 packet powdered gelatin
• 2 tablespoons of powdered sugar

Preparation for the glaze :

Whisk together the powdered gelatin and water in a bowl. Let the mixture stand until solid. Place the mixture in the microwave and heat until the gelatin is liquefied. Stir in the sugar until well incorporated. Spread the glaze evenly on the cake and apricot, leave to set in the refrigerator. This will give it a shiny appearance, similar to that of a fried egg.

When the cake has cooled completely cut into squares each with an apricot in the center and serve chilled.



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Lamb Chops With Mint Sauce

These lamb chops are easy to cook but always seem so fancy, especially when dressed up with a menta sauce. They just might be one of the easiest cuts of lamb to cook and the meat is reliably juicy and flavorful. There’s no need to worry about a marinade. The mint sauce is so fresh and that it provides all the extra flavor the delicate chops need.



Ingredients 

• 4 lamb chops, about 2 cm thick
• 1 tablespoon of olive oil
• 1 large onion
• 4 cloves of garlic
• 2 large carrots
• 2 medium-sized potatoes
• Salt
• Ground black pepper

Mint sauce: 

• 5 tablespoons of fresh mint leave
• 100 ml of yogurt
• 1 tablespoon of honey
• 2 pinches of salt
• 4 tablespoons of wine vinegar
• 4 tablespoons of olive oil

Preparation :

For the lamb roast:

Pre-heat the oven to 200°C. Season lamb chops with salt and pepper and places them on the oiled tray. Then pop them into the oven on the top shelf for about 10 minutes.

Meanwhile, prepare the vegetables.

Peel and slice the carrots, potatoes, and onion. Peel the garlic cloves, but leave them whole. Now put all the prepared vegetables into a dish, sprinkle with the oil and toss the vegetables well around to get them coated. Season them with salt and freshly milled black pepper.
Then remove the chops from the oven, arrange the vegetables all around the meat and return the baking tray to the high shelf of the oven and cook until both the meat and vegetables are tender.
Once done, cover it with an aluminum foil let it rest for 5 minutes before you serve it.
While the roast is resting, make the mint and yogurt sauce.

For the mint and yogurt sauce:

In a food processor, drop fresh mint leaves, yogurt,honey,vinegar and pinch of salt.Run the food processor until everything is combined to a smooth texture. Now, pour olive oil and give it a mix. Pour the sauce into a bowl and serve it with the lamb roast.



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Icy Wind Cake

Icy wind cake is one of the recipes that everyone must try to make.The lightweight crust of egg whites combined with cream and fruit, perfection! I usually make Icy wind cake with a combination of any kind of fruit. This cake is very tasty and if you have never tried it, follow this simple recipe and try to make this delicious cake.



Ingredients for biscuit:

• 9 egg whites
• 300g of sugar
• 1 tablespoon of apple vinegar
• 3 tablespoons of cake flour
• 1/2 teaspoon of baking powder

Preparation:

Whip the egg whites, into a firm white peak, add the sugar then mix, then add the vinegar and mix well until it looks like a snow. And finally add the flour with the baking powder and fold in gently. Pour it in a floured and greased large pan.

Cake biscuit bake in preheated oven at 180°C for about15 minutes. The biscuit is finished when it starts to separate from the edges of the pan. Take the baked biscuit out from the oven and put it away to cool down. When the biscuit is cool cut it into 3 equal parts.




Ingredients for the cream:

• 9 egg yolks
• 4 tablespoons of sugar
• 1 vanilla pudding
• 300 ml of milk
• 2 tablespoons of vanilla extract
• 200 g of butter
• 500 ml of heavy cream
• 1/2 lemon
• 300 g of strawberries
• 3 fresh medium bananas
• 4 medium kiwis, without skin,

Preparation:

Mix egg yolks with the vanilla pudding powder, sugar, vanilla extract and 100 ml of milk. Cook 200 ml of milk and when it begins to boil remove it from the heat and stir in mixture of the yolks and vanilla pudding powder. Put it back on the heat and cook until you get a solid mixture. When it is over put it away to cool down. When the mixture is completely cooled down mix the butter in it. Whip the heavy cream separately. Cut the fruit at slices.



Instructions for composition:

Take first part of the biscuit and put 1/3 of the cream on it. Spread banana slices and put 1/3 of the whipped cream all over the bananas. Put in a couple of drops of lemon juice so they don’t turn black! Cover with second part of the biscuit and again put on the cream, kiwi slices and again whipped cream. Cover with third part of biscuit and again put on the cream and strawberries in slices. Finally cover the entire cake with whipped cream. Let it cool in a fridge for at least couple hours before you cut it.

Decorate as you wish and serve well chilled.

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French Toast

This French toast recipe makes a delicious breakfast. Make this simple, yet perfect French toast recipe that everyone will love. I love to make huge platters of it when we have guests for the weekend. My favorite thing to do is to make this French toast recipe on a lazy weekend morning when I want to make something I know everyone will love.


Ingredients:
 

• 3 eggs
• pinch of salt
• 1/2 teaspoon of ground cinnamon
• 2 tablespoons of honey
• 2 tablespoons of vanilla sugar
• 4 tablespoons of butter
• 2 tablespoons of sunflower oil
• 3 eggs
• 1/2 cup of milk
• 10 slices of white bread
• 1/2 cup of maple syrup, 1/2 cup fruit of your choice

Preparation:

In a small bowl, combine, cinnamon, and honey and set aside briefly.
Whisk together eggs, milk, salt, vanilla sugar and mixture of cinnamon in baking dish.

I like to purchase a loaf that is not pre-sliced so I can have control over how thick my slices are. Slices of bread should not be too thin, slices should be the thickness of 2.5 cm. The dried bread better will soak up all that egg mixture. Dry your slices in 180°C oven for 10 minutes before giving them their first dip.

Dip bread in egg mixture and flip to make sure both sides of the  bread are well-coated. In a skillet, melt butter and sunflower oil over medium heat. Place bread slices in skillet and fry until golden brown on each side, about 3 minutes.

Serve hot with maple syrup and the fruit.



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Pear Tart

Light sweet pastry, pears and a warm tasty filling. Great combination for perfect dessert.



Ingredients :

Crust:
150 grams of flour
2 teaspoons of sugar
pinch of salt
4 tablespoons of butter
2 tablespoons of milk
3 tablespoons of cold water

Filling:
4 medium pears
1 tablespoon of lemon juice
1 tablespoon of cornstarch
3 tablespoons of sugar
pinch of cinnamon

Glaze:
1 teaspoon of honey
1/4 teaspoon of boiling water



Preparation : 

 To prepare the crust, in a medium bowl whisk together the flour, sugar and salt. Add the butter into the flour mixture until you get a pebbly texture. In a small bowl combine the milk and cold water. Using a fork, gradually mix the milk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 220°C, and prepare the filling. Peel the pears, core them and cut into slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle with the cornstarch, add sugar, cinnamon and toss until the pears are evenly coated.

On a floured surface, roll the chilled dough into a large circle about 23 cm in diameter. Line a baking sheet with parchment paper, transfer the dough to the prepared baking sheet.
Arrange the pears in a mound in the center of the dough, leaving a 5 cm border. Fold the border over the filling. It will only cover the pears partially and does not need to be even.


Bake the tart for 15 minutes, and then reduce the oven temperature to 180°C, keeping the tart in the oven, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut and serve warm or a room temperature.

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Bey's Soup (Begova čorba)

This Bosnian traditional meal is very tasty and very popular. As you can see, the ingredients are available everywhere, so there won’t be a problem for you to make this delicious soup. If you ever go to Bosnia don't miss the opportunity to try this dish .



Ingredients:

•  500 grams of chicken breast, diced
•  2 liter of water
•  1 parsley root, diced
•  1 big carrot, diced
•  1 celery root, diced
•  1 tablespoons of fresh parsley, minced
•  3 tablespoons of butter
•  3 tablespoons of flour
•  4 tablespoons of milk
•  200 grams of dried okra
•  1 egg
•  4 tablespoons of sour cream
•  1/2 lemon
•  2 bay leaf
•  salt and pepper.

Preparation:



In a large saucepan place water, meat, carrots, parsley, celery , salt, pepper, bay leaves and bring to a boil. Reduce heat to medium- high. Meanwhile, cook about 10 minutes okra in water with a little of lemon juice and drain.

When the meat is cooked, strain the soup; dice chicken and vegetables. In a saucepan put the butter, let it warm up, add the flour and stir constantly for about 30 seconds. Add milk, stir well. Cook for few minutes, should stay pale.Then pour in the soup of chicken meat, add diced vegetables and meat.

Bring to boil, reduce heat to medium- high, then add okra and cook until soft. Stir the egg with the sour cream, then stir it into the soup, add the lemon juice and fresh parsley .

Serve warm with lemon slices .


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Chocolate And Cherry Sorbet

Sorbet is a low-fat alternative to the usual ice cream.

The deep chocolate and cherry flavor and rich consistency belie this dessert's low-fat status.
Cherry is a very tasty fruit. Sorbet from it combined with chocolate will be a great dessert and a solid gastronomic pleasure.



Ingredients :

• 300 grams of fresh cherries (pitted)
• 100 grams of sugar
• 100 grams of cocoa powder
• 100 grams of dark chocolate, finely chopped
• 400 ml of water

Preparation :

Place the cherries (pitted) in a blender and blend until smooth.

Bring water to a boil in a saucepan, add the sugar and cocoa, reduce heat and simmer for about 5 minutes. Add the cherries and simmer for another 5 minutes, stirring frequently.
Remove from heat, add chocolate and stir until chocolate melts. Cover the sorbet base and refrigerate until very cold, at least 1 hour or overnight.


Pour the chilled base into the container of an ice cream maker, freeze for at least 4 hours, until the sorbet has hardened.
Let the sorbet stand at room temperature for about 15 minutes to soften a bit before scooping.


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Crispy Chicken Wings

These crispy wings really are simple to make – you will be absolutely amazed! These are so good they can be eaten plain. Or toss them in your favorite sauce, or serve it on the side. I’ve provided a selection of sauces for these crispy wings in the recipe below!


Ingredients

• 2 kg of chicken wings
• 2 teaspoon of ginger powder
• 2 teaspoon of garlic granule
• 1 teaspoons red chilli powder
• 1 tablespoon of mustard
• 1 teaspoon of black pepper
• salt as required
• 5 tablespoons of vegetable oil
• oil for the frying
• 2 tablespoons of finely chopped parsley

Preparation:

Marinate chicken with vegetable oil, mustard, ginger powder, garlic granule, red chilli powder, black pepper and salt for 60 minutes in a bowl. The longer you marinate, the spices blend better into the chicken.

Cook marinated chicken wings over medium heat till soft and tender, if needed you can add very little water. This takes about 15 minutes.
Heat oil in another large nonstick pan over medium heat. Add the chicken wings mixture, add salt and pepper if needed and fry. Roast for 10 minutes till the chicken turns golden brown in color, to get a nice crispy texture, but don’t burn it.

Garnish with parsley and serve with tartar sauce


Tartar Sauce

Ingredients

• 1 cup of sour cream
• 1/2 cup of mayonnaise
• 1 teaspoon mustard
• 1 teaspoon of horseradish
• 1/2 teaspoon of garlic powder
• Pinch salt
• Pinch black pepper
• 1 cup of finely diced pickles
• 2 tablespoons of fresh lime juice

Preparation:


In a small bowl, mix the sour cream with the mustard, horseradish, garlic powder, salt, and pepper.
Add finely diced pickles and fresh lime juice. Gently stir. Cover and refrigerate 1 hour, to allow flavors to meld. Chill before serving.
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Spaghetti & meatballs

I don’t think I have ever met a man, that didn’t like spaghetti with meatballs. It’s an extremely popular dish. So, I’m going to share with you one of my favorite version, which is stuffed with lots of veggies, of course. If you’ve got a picky eater, just blend the vegetables and tomatoes together into a fine sauce and they’ll never know. As far as, which vegetables you decide to use, it’s completely up to you and what you have in your fridge.



Ingredients:

For the meatballs

•  500 g of ground beef
• 1 small onion coarsely grated
• 3 garlic clove, finely grated
• 1 carrot finely grated 
•  1 tablespoon of dried oregano
• 1 tablespoon of flour
• 50 g of parmesan, finely grated, plus extra to serve
• 1 large egg
• 1 tablespoon of butter
• salt and pepper

For the tomato sauce

• 2 tablespoons of olive oil
• 1 small onion, finely chopped
• 1 teaspoon of fresh grated ginger
• 2 tablespoons of tomato paste
• 1 handful of fresh basil leaves, chopped finely
• 1/2 cup of water
• pinch of sugar
• 400g can of chopped tomatoes
• 1 small stalk of celery, finely diced
• salt and pepper
• chopped parsley to serve
• 400 g of spaghetti

Preparation:

In a large bowl add the ground beef . Tip all the rest of the meatball ingredients, into the bowl and then squish everything together through your hands until completely mixed. Roll the meatball mix into walnut-sized balls and place them on a plate.

Heat the oil in a large saucepan. Add the small stalk of celery, onion and ginger, cook for 7 minutes until soft. Stir in the tomato paste, water, sugar, salt and pepper, leave for 5 min then tip in the can of chopped tomatoes and simmer for 15 minutes. Add the handful of fresh basil leaves, chopped finely.



While the sauce is simmering bring a large pot of water to a boil. Add a small handful of salt and pepper. Cook spaghetti until aldente.

Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce – continue to simmer the sauce for 20 minutes, stirring very gently , until meatballs are cooked through and sauce is thickened.

Serve with cooked spaghetti, extra grated parmesan cheese and a chopped parsley.

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Marshmallow Cake

There are a lot of recipes for this cake but this is the one that always come out very well. This cake is made very easily. There is no one who tried this cake and didn’t like it.


Ingredients:
For the crust

• 4 egg yolks
• 1 cup of sugar
• 1 cup of milk
• 1/2 cup of sour cream
• 1 cup of flour
• 1/2 cup of oil
• 1 package of baking powder
• 1/2 cup of cocoa

Preparation:
For the crust:

This measurement is for a small baking tray. Separate egg yolks from egg whites. Mix the yolks with sugar . Mix in the milk, sour cream, and oil. Sift the flour, baking powder, and cocoa and fold it into the mixture. Pour batter into a baking pan. Bake at 200° C for 25 minutes.


Ingredients:
For the cream :

• 4 egg whites
• a pinch of salt
• 10 tablespoons of sugar
• 1 package of vanilla sugar
• 3 tablespoon of water

Preparation:

Now beat the egg whites to get foam, gradually (1 teaspoon at the time) add the 5 tablespoons of sugar, a pinch of salt and vanilla sugar. Boil the remaining 5 tablespoons sugar with 3 tablespoons of water until you get a thick syrupy consistency. Slowly pour it into the beaten egg whites. Once the sponge is baked, take it out of the oven and reduce the temperature to 120°C. Spread the egg whites filling over the sponge and return to the oven for another 10 minutes. Take it out and while it’s still warm cover with a warm glaze made of chocolate.


Ingredients:
For the chocolate coating

• 100 g of chocolate
• 50 g butter

Preparation:

Melt chocolate and butter spread over the warm cake and let it cool. Once cooled, let it sit in the fridge for 3 hours, at least. Let it cool completely.

Serve the cake with a cup of black coffee. 

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