Kiwi bars

300 gr of biscuits

2 cups milk (plus a little bit of milk for dipping)

5 tbsp flour

100 gr sugar

vanilla sugar

150 gr butter

4 kiwi

cream

Mix flour with a little milk. In the rest of the milk, add the sugar, vanilla sugar and put to boil. Cook the pudding. Mix butter, add a tablespoon by tablespoon of cold pudding stirring all the time. Half of biscuits dip in milk and arrange on a platter. Spread half of the filling over biscuits and line up the two kiwis cut into circles. Smear the second half of the filling, then line up the other half of biscuits dipped in milk. At the end whisk the whipped cream and spread over cake. When soft, cut it into cubes, and on each cube place a circle of remaining fruit.

Chocolate muffins

350 gr flour

175 gr sugar

2 eggs

250 gr butter

2 tbsp cocoa

100 gr chocolate

150 ml milk

baking powder

Mix all ingredients except chocolate. In the mold for baking muffins put a paper baskets, and pour into each prepared mixture, but only up to a half basket. Bake for about half an hour at 180 degrees. Melt half of the prepared chocolate with 20 gr of butter and pour over each muffin, and the remaining chocolate grate on top.

Pork steak with mushroom sauce

600 gr pork steak

oil

salt

pepper

1 tbsp flour

100 ml cream

1 tbsp mustard

1 tbsp ketchup

1 onion

150 gr mushrooms

cream

Beat steaks and fry in oil. Add the flour, chopped mushrooms, mustard, ketchup, chopped onion in a saucepan and fry all for five minutes. Pour the hot water, cover and cook for 15 minutes. Add the cream, stir and remove from heat. Serve with a green salad and rice.

Meatballs in yoghurt sauce

for meatballs

500 g of minced meat

1 onion

4 cloves of garlic

crumb

a bit of milk

2 eggs

½ tsp baking powder

flour

oil

salt

spices (optional)

for sauce:

4/5 cup yogurt

parsley

basil

small onion

½ tsp olive oil

salt

pepper

Add eggs, chopped onion and garlic, ½  tsp of baking powder, crumb soaked in the milk, and squashed afterwards to minced meat. Season to taste and make balls. Each ball roll in flour and fry in oil. Finely chop the onion, parsley and basil. In a deep bowl mix well olive oil and yogurt, then add the basil, onion and parsley. Add salt to taste sauce and pour it over meatballs.

Tuna stuffed peppers

8 peppers

250 gr tuna

8 tbsp rice

2 tomatoes

3 potatoes

4 carrots

2 onions

paprika

pepper

oregano

Fry the onions, remove from stove, add all the vegetables that you previously chopped on cubes, rice and tuna, mix well all. Season with a teaspoon of paprika, pepper and oregano, and stuff the peppers with this mixture. Put them in lightly oiled bowl and cover with water. Bake for half an hour in the oven preheated to 200 degrees.

Aromatic mix

4 small potatoes

2 large carrots

500 gr mushrooms

small onion

olive oil or sunflower oil, if desired

spices: curry, pepper, parsley, fresh ground pepper, cayenne pepper, oregano, basil

Slice the potatoes into circles one inch thick, carrot somewhat thinner, and mushrooms just separate cap and stem. Cut onion into larger circles, add spices, put in a pan and add half a cup of warm water. Bake in preheated oven at 200 degrees for about half an hour, untill all the liquid has evaporated and vegetables is roasted.

White moussaka

1 pounds zucchini

1 cream

100 ml oil

Salt

100 gr flour

2 eggs

1 garlic clove

Cut zucchini into slices, sprinkle with salt and leave them to release water. Mix flour, water and egg, dip zucchini in it, and fry them in hot oil. Order them at the bottom of the bowl, coat with cream, sprinkle with chopped garlic, and repeat the process until you spend ingredients.

Black pancakes

For dough:

60 gr dark chocolate

2 tbsp butter

3 eggs

45 gr sugar

pinch of salt

1 1/3 cups milk

½ vanilla sugar

2 tbsp cocoa

150 gr flour

For the filling:

200 gr white chocolate

250 ml cream

50 gr powdered sugar

banana

2 kiwi

a few strawberries or raspberries

Melt butter and chocolate on steam, stirring constantly, and when the chocolate has melted, remove from heat. In bigger bowl whip the eggs and add sugar, salt, milk, vanilla sugar, flour and cocoa. Whisk until a smooth, without lumps. Slowly pour the melted chocolate stirring constantly. Leave to rest for half an hour in the fridge and before baking leave it a bit at room temperature. Bake pancakes in greased and heated pan. Melt white chocolate and combine with whipped cream and powdered sugar. Fill pancakes, spread the fruit over and roll.

Banana pancakes

For pancakes:

2 cups milk

2 eggs

75 gr butter

210 gr flour

2 tbsp sugar

1 tsp salt

2 tsp baking soda

For cream:

200 gr mascarpone

½ cup cream

2/3 cup yogurt

35 gr sugar

3 bananas

banana extract                              

Combine the mascarpone, cream, yogurt and powdered sugar. Add a few drops of banana extract. Let them cool down, and in the meantime make small pancakes. Blend milk, eggs and butter which has been previously melted and cooled. Sift together flour, sugar, salt and baking soda and fold into mixture of egg and milk. In the hot skillet bake small pancakes. Serve pancakes with cream and bananas sliced ​​in rings.

Gazpacho

1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1/2 cucumber, roughly chopped
1 onion, roughly chopped
1 fresh red chili, seeded and roughly chopped
3 cups roughly chopped ripe plwn tomatoes
3 3/4 cups passata (strained pureed tomatoes) or tomato juice
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon caster sugar
salt and freshly ground black pepper
crushed ice, to garnish (optional)


Reserve a small piece of the green and red bell peppers, the cucumber, and the onion. Finely chop these and set aside as a garnish.

Process all the remaining ingredients, except the ice, in a blender or food processor until smooth: You may need to do this in batches.

Press the soup through a strainer into a clean glass bowl, pushing it through with a spoon to extract the maximum amount of flavor.

Adjust the seasoning and chill. Serve sprinkled with the reserved chopped green and red bell peppers, cucumber, and onion. For a finishing touch, add a little crushed ice to the garnish.
Serves 6.

Honey pork chops

2 pounds pork chops

150 gr dried plums

50 gr walnuts

100 gr bread crumbs

50 gr butter

30 ml apple cider

10 mint leaves

100 gr honey

50 gr boiled almonds

50 ml olive oil

little bit of sweet cream

1 tsp salt

1 tsp pepper

Salt and pepper the pork, scoop out the middle and fill it with chopped dried plums, which were previously in apple cider with walnuts and 1 tbsp honey. Bake the meat untill it becomes golden brown. Cut vegetables in large cubes and bake everything together for about half an hour at 180 degrees. When the meat is almost done, remove it from the oven, brush with honey and butter, and roll in bread crumbs and continue baking at the same temperature. Add almonds to vegetables. In the gravy, add the cider, light to vaporize alcohol, pour the cream and serve as a sauce. Cut chops and serve with vegetables.

Apple cinnamon muffins

150 gr sugar

250 gr white flour

2 apples, peeled and chopped

1 tbsp baking powder

110 gr butter

2 tbsp ground cinnamon

¾ cup milk

2 eggs

Preheat oven to 200 degrees C.

In a large bowl mix baking powder, flour, cinnamon. Mix well.

In another bowl, combine sugar, beaten eggs, milk, butter. Mix well. It would be good to melt butter previously.

Bring together first and second mixture and stir until it becomes consistent, but do not overbeat.

Put small apples cubes in the mix (you can add chocolate chips also).

Coat muffin tins with butter and with little flour so that mixture would not stick to it. Fill the tins to three quarters.

Bake it from 20 to 25 minutes. Remove and serve while warm or at room temperature.

Optionally, you can put on them whipped cream.

Potato and goat cheese pizza

For the dough:

500 gr flour

1 cube yeast

pinch of sugar

250 ml lukewarm water

1/2 tsp salt

3 tbsp olive oil

flour for sprinkling

For the filling:

100 gr fresh cheese

2 tbsp lemon juice

ground white pepper

black pepper

salt

2 sprigs of rosemary (if you do not have fresh, use dried)

3-4 boiled potatoes

200 gr goat cheese

Mix yeast and sugar in lukewarm water. Add the flour in a big bowl, stir in the salt and add the oil. Add yeast using a hand mixer with an extension for kneading to make a smooth dough - needs to fall off the sides of the bowl. Cover it and let it rise in a warm place for 45 minutes.

Roll dough with thin roller covered with flour. Then cut it into 8 equal parts, and the length of each should be about 12 cm. Put slices of dough on baking pan lined with parchment paper. Mix the fresh cheese with lemon juice, salt, white pepper and stir. Spread the prepared mixture on the dough.

Peel the cooked potatoes, cut them into thin slices and arrange on the dough. Sprinkle sliced ​​goat cheese and rosemary on top. In the end, sprinkle black pepper. Bake for 15 minutes in an oven preheated to 220 degrees C.

Chicken breasts with lemon

4 chicken breasts with skin

oil

1 ½ tbsp honey

1 tsp thyme

1 lemon

4 tbspwater

pepper, salt

Salt and pepper chicken breasts, place in a hot oiled pan, with skin down, and bake in the oven. When one side is baked, turn the meat, lightly brush with honey, sprinkle with thyme and cover with slices of lemon. From the rest of the lemon make the sauce - mix it with 3 to 4 tablespoons of water and the resulting juice pour over the meat.

Put the chicken again into the oven (preheated to 180 ° C ) and bake until the end. Chicken can be served with potatoes, rice or vegetables.

Arugula and red currants salad

150 gr arugula

100 currants

50 gr Parmesan

1 tbsp honey

salt

Washed arugula leaves put in the bowl along with the red currants and leave in the fridge to cool. When cooled, sprinkle with Parmesan and add  1 tbsp of honey. 

Spaghetti carbonara

250 gr spaghetti

150 gr pancetta or prosciutto

2 tbsp butter

250 ml chicken stock

1/2 tsp black pepper

4 egg yolks

3 tbsp cooking cream

100 gr of grated Parmesan cheese (optional)

Cook the spaghetti in salted water al dente. Meanwhile, fry chopped pancetta and onions , add the butter when onion turns golden and pancetta crunchy.

Strain the cooked pasta and add to the pan with pancetta and onion. Turn up the heat, add the chicken stock and pepper. Let it all boil.

In a small bowl, combine egg yolks with the cream. When the liquid in the pan is almost completely reduced, remove it from the heat and add the egg yolks. Vigorously and continuously stir the mixture until the sauce thickens and sprinkle with Parmesan cheese. Serve hot. Bon appetit!

Pumpkin soup

2 tbsp oil

1 onion, cut into cubes

2 cloves garlic, peeled and crushed

400 gr pumpkin

4 cups chicken stock

Heat the oil, add the onion and garlic and saute for 5 minutes.

Add pumpkin, peeled and chopped and saute with onion a few minutes and add the chicken stock. Let the mixture boil.

Reduce heat and cook covered for 20 minutes, until pumpkin is cooked.

Let it cool and gradually add it in a blender.

Blend until mixture becomes quite mashy.

Return the mixture into the pan in which you cooked the soup and heat the soup. Before serving, add pepper and salt to taste.

Bon appetit!

Energy bars

1 sheet wafers

100 gr cranberries (or other dried fruit)

100 gr cooking chocolate

150 gr pumpkin seeds

200 gr sugar

250 gr cornflakes

250 gr margarine

250 gr honey

Melt honey, sugar, margarine and chocolate, stirring constantly. Remove from stove.

Add the remaining ingredients, mix well and pour on the wafer.

Distribute evenly with spoon and leave to cool.

Avocado and tomato salad

2 avocados

2 tomatoes

3 cloves of garlic

100 gr feta cheese

2 tbsp wine vinegar

Peel avocados, cut in half, remove the pit and cut it into smaller pieces.

Wash the tomatoes, cut into cubes and mix with avocado.

Clean and thinly slice the garlic. Cut feta cheese into small pieces. Mix everything together with avocado and tomatoes, add the vinegar and put it to cool. Serves 2.

Salad

lettuce

8 cherry tomatoes

1 stalk celery

1 zucchini

1 white radish

2 tsp sesame seeds (or sunflower)

bean sprouts

pinch of chopped dill

sour cream

Wash the lettuce and vegetables. Peel the radish. Put teared salad, cut zucchini and radish into thin strips, chop the celery finely, mix it all. Add the bean sprouts and pour sour cream. Sprinkle with sesame seeds and dill on everything.

Bon appetit!

Homemade pesto

3 cloves of garlic

100 gr pine nuts

150 gr fresh basil

200 mlolive oil

salt

white pepper

50 gr parmesan

Cut garlic into medium sized cubes. Lightly fry the pine nuts (without oil) until they take a golden-brown color and leave to cool. Roughly chop the basil and prepare 200 ml of olive oil (mild flavor). Grind the garlic, basil and cooled pine nuts with stick blender, add the olive oil and continue to mix until it becomes a creamy, but not too chopped mass. Add finely grated parmesan. Add salt and pepper to taste.

Spinach and cheese pancakes

450 gr frozen spinach

4 cups milk

1 egg

3 tbsp flour

2 cloves of garlic

1 onion

marjoram

½ teaspoon sugar

100 gr sour cream

salt and pepper

oil

Beat milk with egg, crushed garlic, finely chopped onion, marjoram and sugar. Add salt and pepper to taste. Add defrosted spinach and stir. Bake the pancakes from this mixture.

Sprinkle grated cheese over pancakes, fold up into squares and put in a baking pan coated with oil. Sprinkle all with remaining cheese and bake in the preheated oven. Serve with sour cream.

Tofu burger

½ tofu

1 tbsp soy sauce

2 tbsp oil

2 cups of oats

wheat flour bun

Cut the tofu into small cubes. Put the cubes in a bowl and mash it into a paste. Add soy sauce and oats, and mix well.

Put the entire paste into a burger shaped mold. Fry tofu burger to become crisp and turns golden.

Serve tofu burger on a bun along with side dishes of your choice.

Eggs with remoulade sauce

Ingredients for sauce remoulade:

2 tbsp vinegar

2 tbsp mustard

1 ½  tsp chopped onion

2 tbsp chopped celery

4 tbsp horseradish

1 tsp chopped parsley

½ cup oil

1 ½ tsp salt

1 clove of garlic

Pepper and hot paprika to taste (optional)

Peel and half boiled eggs, take out the yolk and put it in a separate bowl. Add the yolks in the sauce, another tsp of mustard, salt and pepper. Fill the halfed eggs with the sauce and leave in the fridge for an hour.

Lamb with young potatoes

2 pounds lamb leg

1.5 lemon juice

salt, black pepper

rosemary

4 cloves of garlic

1 kg new potatoes

75 ml olive oil

thyme

mint

Remove excess fat from lamb leg, wash it and dry it. Rub the leg with lemon juice, put salt, pepper and rosemary.

Preheat the oven to 180 degrees. Slice the garlic into thin sticks and make a few slots with knife in the meat in which you will put the garlic.

Peel the potatoes, wash them, cut them in half (or quarters if larger) and put them in the baking pan, along with lamb. Pour over the rest of lemon juice and season with pepper, salt and olive oil.

Place in the oven for an hour (180 degrees), in the meantime, pour gradually the lamb with hot water.

After an hour, turn the meat and potatoes and continue gradually to pour the hot water.

Ten minutes before the end add the chopped thyme and mint.

After two hours lamb and potatoes can be served with cooked vegetables (especially with green beans, peas or spinach).

Serves 5.

Carrot muffins

120 gr white flour

40 gr of corn starch

2 tsp baking powder

4 egg yolks

4 egg whites

180 gr sugar

100 gr ground almonds (peeled)

100 gr ground hazelnuts

250 gr grated carrots

10 ml orange liqueur

2 tbsp orange juice

5 gr butter

30 gr ground biscuits

powdered sugar

In one bowl blended egg yolks and 2/3 of sugar. Add almonds, hazelnuts, flour,corn  starch, baking powder, carrot, orange liqueur and orange juice. In a separate bowl blend egg whites with the rest of the sugar.

Mix gradually snow in other ingredients, first at the lowest level of mixing, and then faster until all turns into a smooth mass.

Coat muffin pan with a little butter and a sprinkle ground biscuits. Pour mixture into baskets, leaving around one centimeter of empty. Put in a preheated oven at 180 degrees for 30 minutes.

Allow the muffins to cool to room temperature and sprinkle on them powdered sugar.

Mousse au Chocolat

200 gr chocolate (at least 70% coccoa)

5 eggs

150 gr sugar

125 ml cream

Cut the chocolate into small pieces and melt it on steam (chocolate should not come in contact with water). Separate the whites from the yolks. Make snow from whites and gradually add 100 gr of sugar. Beat the cream.

Mix on steam egg yolks, 2 tablespoons of hot water and 50 gr of sugar until it becomes a solid mass in which are gradually added melted chocolate, whipped cream and finally snow. Mousse should stay in refrigerator for 4-5 hours. Pieces of dark and white chocolate and mint leaves can be added for decoration.

Watercress and Orange Soup

1 large onion, chopped
1 tablespoon olive oil
2 bunches or bags of watercress
grated peel and juice of 1 large orange
21/2 cups vegetable stock
2/3 cup light cream
2 teaspoons cornstarch
salt and freshly ground black pepper
a little heavy cream or plain yogurt,
to garnish
4 orange wedges, to serve


Soften the onion in the oil in a large pan. Add tqe watercress, unchopped, to the onion. Cover and cook for about 5 minutes until the watercress is soft.
Add the orange peel and juice and the stock to the watercress mixture. Bring to a boil, cover, and simmer for 10 to 15 minutes.
Puree the soup in a blender or food processor thoroughly, and strain if you want a smoother texture. Blend the cream with the cornstarch until no lumps remain. Stir into the soup, stirring until blended. Season to taste.
Slowly return the soup to a boil, stirring until just lightly thickened. Check the seasoning.
Serve the soup with a swirl of cream or yogurt, and a wedge of orange to squeeze in at the last moment.
If serving the soup chilled, thicken as above and leave to cool, before chilling in the refrigerator. Garnish with cream or yogurt and orange, as above.
Serves 4.

Vichyssoise

about 3 large potatoes, peeled
and cubed
1 1/2 quarts chicken stock
12 ounces leeks, trimmed
2/3 cup creme fraiche or sour cream
salt and freshly ground black pepper
3 tablespoons snipped fresh chives, to garnish


Put the cubed potatoes and chicken stock in a sa ucepan or flameproof casserole and bring to a boil. Lower the heat and simmer for 15 to 20 minutes.

Make a slit along the length of each leek and rinse well under cold running water to wash away any dirt or grit. Slice thinly.

When the potatoes are almost tender, stir in the leeks. Taste and season with salt and freshly ground black pepper. Simmer for 10 to 15 minutes until both vegetables are soft, stirring occasionally. If the soup is too
thick, thin it down with a little more stock or water.

Puree in a blender or food processor: If you prefer a very smooth soup, process it in a food mill or press through a coarse strainer. Stir in most of the creme fraiche or sour cream. Cool and then chill. To serve, ladle into chilled bowls and garnish with a swirl of cream and the chives.
Serves 6 to 8.

Yoghurt cream

280 ml full-fat yogurt

1 sachet gelatine

2 sachets vanilla sugar

50 gr powdered sugar

For the dressing

2 tbsp raspberry jam

1 lemon or 150 gr canned peaches

Pour in yoghurt melted gelatin and whisk. Add powdered sugar and continue whipping. Finally, add vanilla sugar and whisk to melt. Pour mass in round bowls and cool them in the refrigerator for at least two hours. Cold cream gently pull apart from the bowl and turn around on a plate. Pour the raspberry jam, in which you added the lemon juice or pour over the juice from the canned peaches and garnish with peaches.

Apple dessert

1 kg apples

100 gr raisins

50 gr walnuts

50 gr almonds

cup rum

vanilla pudding

sugar to taste

whipped cream to decorate

cinnamon

Soak the raisins in the rum and leave to rest. Peel apples and cut into cubes, place in a pot and fry. Add sugar if you want to. After five minutes, add the raisins and rum, chopped walnuts and almonds and cook another two minutes. After that thicken with pudding mixed with a little water and stir in a little bit more. Distribute the mixture into four bowls and chill in the freezer. Serve sprinkled with cinnamon and decorated with whipped cream.

Marinated pork chops

4 pork chops

3 cloves of garlic

2 tbsp mustard

red pepper

½ cabbage

Parsley

5 tbsp vinegar

½ tsp cumin

Oil

Salt

Pepper

Put salt and pepper on pork chops, rub them with strained garlic and mustard, and leave them for 30 minutes. Fry chops for 10 minutes and serve with vegetables side dish. 

For vegetables side dish cut the paprika, cabbage and parsley and pour over marinade made from vinegar, cumin, salt and pepper.

Vitamin salad

50 gr cabbage

50 gr fresh carrots

20 gr celery

20 gr green salad

1 tsp lemon juice

20 gr walnuts

Wash lettuce, dry it, distributing it as a background in the bowl. Cabbage, carrot and celery slice as noodles, then combine everything, add finely chopped walnuts and season with lemon juice.