Potato and Green Bean Salad

This is quite possibly going to become one of my new favorite summertime side dishes. Potato and Green Bean Salad is easy to make, so delightful to look at, plus so very tasty!

Ingredients

• 350 grams of green beans, trimmed, cut into pieces
• 500 grams of very small red potatoes, unpeeled,
• 2 tablespoons white wine vinegar
• Zest and juice of 1 large lemon
• 1 tablespoon mustard
• 10 ml of extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper
• Handful of fresh basil leaves, roughly torn or chopped, for garnish

Preparation



Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to a bowl of ice water. Drain; pat dry with paper towels.

In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.

Whisk vinegar, mustard and lemon zest and juice in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper.


Garnish with the basil and serve cold or at room temperature.

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Eggnog

I'm from Bosnian and eggnog is not known in our country but it is too good not to have it available. And now we can make our own, it's even better. This is one of the best eggnog recipes I have ever tried! It tasted like a little piece of heaven!



Delicious! Very thick, very smooth, perfect taste. This is a fabulously simple and great tasting recipe. I made this recipe for my family's Christmas eve party. This recipe tastes exactly like the most expensive brands of eggnog. I highly recommend making egg nog homemade. You won't regret it.


Ingredients 

• 12 egg preferably "large" organic ones, separated
• 1 l of milk
• 300 gr of sugar
• 800 gr of light cream
• 3 ml of almond extract
• 3 ml of vanilla extract
• 3 gr of ground nutmeg
• 200 ml of dark rum

Preparation

Combine milk, vanilla extract, almond extract in a saucepan, and heat over lowest setting for 3-5 minutes. Slowly bring milk mixture to a boil.

Separate the egg into two bowls.Beat the yolk until stiff. Beat the white with sugar until peaks form. Slowly fold the white and yolk together.




Whisk hot milk mixture slowly into the eggs. Pour mixture into the saucepan. Cook over medium heat, stirring constantly for until thick. Do not allow mixture to boil. Let cool for about an hour. Slowly fold in the cream with the egg mixture. Add the rum and nutmeg,stir gently.

Refrigerate overnight before serving. Serve in a punch glass or martini glass. I served it with homemade whipped cream and nutmeg on top.

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Apple Cake With Homemade Caramel Sauces.

Apple cake is probably one of my favorite cakes, it’s just so delicious with some caramel sauce… Since apples are now in season I wanted to give you this recipe for a delicious apple cake with caramel . The cake is pretty and tastes delicious. It is a coarse crumb with a mild flavor, letting the caramel and apples take the show.

Ingredients
 

• 5 eggs
• 2 tablespoon of melted butter
• 200 gr of sugar
• 300 gr of cream cheese
• 2 teaspoons of vanilla extract
• 300 gr of all-purpose flour
• 12 gr of baking powder
• 6 medium apples
• 2 tablespoon of granulated sugar
• 1 teaspoon of ground cinnamon

Preparation:

Preheat the oven to180 C°. With melted butter grease a 24 cm round baking pan and dust with flour.Cut the apples into wedges and mix with a granulated sugar and ground cinnamon, set aside.



Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula. Add the sugar and vanilla into a mixing bowl and whisk until fluffy. Sift the flour and baking powder into a separate bowl. Add the flour mixture and cream cheese to the whisked eggs and beat on low speed until everything is well blended.




Remove the cake from the oven and brush with homemade caramel sauces. Leave to cool and serve.

Make the caramel: 

Ingredients 

• 120 gr of unsalted butter
• 250 gr of brown sugar
• a pinch of salt
• 5 gr of vanilla extract
• 30 ml of water
• 100 ml of milk
• 200 gr of powdered sugar

Preparation:

Melt butter in a pan. In a small bowl mix brown sugar and water. In melted butter add brown sugar and boil for two minutes, stirring constantly. Add milk, salt and vanilla extract and stir until mixture boils. Simmer for about 15 minutes until the liquid becomes thick and dark.



Be sure to stir occasionally and scrape the edges of the pot with a rubber spatula to avoid burning. Remove from heat once it’s thick and cool it down to room temperature. Pour into mixing bowl and add powdered sugar a little bit at a time. Beat well after each addition of powdered sugar.


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Easy Ravioli

One of the best dishes I've ever made. This dish is really easy to prepare. I brought it to a large dinner party and received many compliments! This is a such a great recipe! It's easy, yummy and a hit with all ages!

Ingredients 

• 800 grams of frozen cheese-filled ravioli
• 20 grams of Parmesan cheese.
• 200 grams of mozzarella cheese

SAUCE: 

• 500 grams of crushed tomatoes
• 100 grams of tomato puree
• 100 grams of grated Parmesan cheese
• 100 mill of water
• 10 grams of minced fresh basil
• 5 grams of minced fresh parsley
• 5 grams of minced fresh oregano
• 1 garlic clove, minced
• 15 grams of sugar
• 1 pinch of salt
• 1 pinch of pepper

Preparation: 

Heat oven to 180° C. Spray bottom and sides of medium baking dish, with cooking spray.

Meanwhile, in an oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.



Spread 3/4 of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and the mozzarella cheese. Repeat layers once, starting with ravioli.


Sprinkle with Parmesan cheese.Cover with aluminum foil and bake about 50 minutes. Remove foil; bake uncovered until bubbly and hot in center. Let stand before cutting.



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Vegetarian Chili

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner.



 Ingredients :

• 3 tablespoons olive oil
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 3 carrots, chopped
• 3 ribs of celery, chopped
• ½ teaspoon of salt, divided
• 4 cloves garlic, minced
• 2 tablespoons of chili powder
• 2 teaspoons of ground cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of dried oregano
• 800gr of diced tomatoes, with their juices
• 800gr of black beans, rinsed and drained
• 400gr of pinto beans, rinsed and drained
• 500ml of vegetable broth
• 1 bay leaf
• 2 tablespoons of chopped fresh cilantro
• 1 to 2 teaspoons of red wine vinegar, to taste

Preparation :

In a large heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, for about 10 minutes.



Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.

For the best texture and flavor, transfer 300ml of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.

Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste. Divide the mixture into bowls and serve with garnishes of your choice.

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Broccoli Cheese Soup

It’s an easy soup to make and it is ready to go in about 1 hour. It’s absolutely perfect creamy, cheesy comfort food . I prefer to make my creamy soups with a simple milk and stock and roux base, which is significantly lower in fat, yet still tastes ultra-rich, creamy, thick, and absolutely delicious.




Ingredients:

• 5 tablespoons of butter
• 1 medium onion, diced
• 1 clove garlic, minced
• 30g of flour
• 500ml of chicken stock
• 400ml of whole milk
• 500g broccoli florets, diced + 150g of stems,
• 2 large carrots, sliced
• 3/4 teaspoon of salt,
• 3/4 teaspoon of freshly ground black pepper,
• 1/2 teaspoon of smoked paprika
• 250g of grated cheddar cheese,

Preparation :

In a small saucepan, add 1 tablespoon of butter, diced onion, and sauté over medium heat until the onion is translucent and barely browned. Add the garlic and cook for about 30 seconds, stirring constantly . Remove from heat and set aside.

In a large pot add 4 tablespoons of butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important that the mixture is thick or soup will never thicken properly later. Slowly add the chicken stock and the whole milk, whisking constantly.



Simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened. Add the broccoli, carrots, onion and garlic you previously set aside. Add the salt, pepper, smoked paprika. Stir to combine.

Simmer over low heat for about 20 to 25 minutes, or until reduced .

Grate the cheese. It's important to use a high-quality cheese because the flavor of the soup depends on it. Add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and fully incorporated.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

Enjoy ,


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Stuffed Zucchini

These vegetarian stuffed zucchini are a delicious and hearty meatless meal option, or the perfect side dish to just about any kind of grilled or roasted meat. It’s a delicious way to get even the pickiest eater to eat their vegetables and this is definitely a recipe you’ll want to make again and again!
Ingredients :

• 2 medium zucchini squash
• 2 tablespoons of olive oil
• 2 medium onions, diced
• 2 garlic cloves minced
• 1 medium sweet red pepper, diced
• 100g of mushrooms diced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 2 tablespoons of fresh chopped parsley
• salt to taste
• freshly ground black pepper to taste
• 120g of breadcrumbs
• 30g of grated Parmesan cheese
• 20g of grated Romano cheese

Preparation :

Preheat oven to 200°C.

Trim stem ends from squash. Cut about ⅓ off the top of each squash horizontally. Dice the tops to small dice and set aside.
Cut around inside of squash then scoop out inside until the squash resembles a canoe. Try not to cut through to the bottom.

In a large frying pan heat the oil over medium heat. Add onion and cook for about two minutes, until soft. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté for about one minute.
Remove from heat and mix in oregano, basil, parsley, salt, pepper, bread crumbs and both kinds of cheese. Mix to combine.


Divide the filling between each zucchini boat. Press into squash filling and pressing as you fill to hold shape.
Bake uncovered for 35 - 40 minutes. Try not to overcook, otherwise, the zucchini will start to sag and the filling will not stay in.

As soon as they come out of the oven, sprinkle the tops with additional parmesan cheese and serve.


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