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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