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Appetizer eggs stuffed with tuna

Appetizer eggs stuffed with tuna

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We start by putting eggs to boil in a saucepan with water for 10 minutes.

When the eggs have boiled, pass them through a stream of cold water. This will make it easier to peel.

Peel the eggs and cut each egg into two equal parts lengthwise.

In a bowl put the yolks, tuna, mayonnaise and mustard, mixing after each one.

We taste the composition to see if it needs salt.

When the composition is ready, put it in a pos and fill each egg white.

Garnish with fresh parsley leaves.

We keep them in the fridge until serving.

Good appetite !

New Year's Eve Bulgaria

At the last moment we decided to make a New Year's Eve in Bulgaria, not having time to look for something from that time, it was a quick option.

I bought a 3-night ticket at the 4-star Kaliakra Hotel in the Golden Sands resort.

We arrived at the destination, we were pleasantly surprised by the hotel, it looks very good, we stayed, after which we went to have lunch. And here the madness at the table begins, it was a rush as if the food was running out (I forgot to specify 90% of those who were there, they were Romanians), actually we had to wait somewhere separately in the hotel lobby to finish people rush to eat, I can say that I was shocked by their reaction. Eventually we managed to get to the restaurant to eat something, although they were all full of food there you had little to choose from, we made a salad and that was it. So as not to bore you with a lot of details, so was the dinner and breakfast the next day and all inclusive of all the three days I stayed there. In a way, it's good that I kept the salad cure after the Christmas stuffing. Aaa. New Year's table, nothing special, maybe something more special was a plate with 3 types of cheese and about the rest Salad :).

Leaving aside this minus the hotel staff took care and had various activities and shows every night very nicely organized. In order not to get bored, you could also go to the hotel swimming pool or to the fitness room.

Saturday, December 11, 2010

Before party

Tonight we go to the Christmas party organized by SO's boss. Like last year, everyone must bring traditional food from the country from which they come and a gift worth about 10 Euros. Gifts, because of course Santa Claus will come too!
In order not to squeeze my mind like other times, looking for specific Romanian dishes (and to be somewhat in tune with the event and to please other nations, etc.), I decided to make & # 8220beautiful & # 8221 dishes in tune with Christmas .
The outcome:
- Appetizer penguins
- Stuffed eggs & # 8211 snowmen
- Fir eggplant salad
- Caviar salad & # 8211 snowman
- Homemade white chocolate & # 8211 snowman
- White chocolate cake & support for pre-prepared figurines (after putting the pictures you will understand what I'm talking about)
I made penguins on other occasions, only now I talked a bit and filled more bellies than I wanted, so I ended up making about 100 pieces. A little meticulous, but if you have patience, they are done! The recipe is here, passed to the good Pope (maybe I should also have the beautiful Pope column)
Eggs filled in the shape of snowmen are made for the first time and are very cute and even easy and fast. The recipe is here.
Eggplant salad could be Romanian. I did it with interest, because it is green and I was able to give it the shape of a fir tree.
I made the caviar salad because it is easily shaped into a snowman, so it's still of interest.
Homemade chocolate seems to me to fit very well with the Christmas period. Maybe because I always received from some teachers when I went with the carol. Anyway, I bought a snowman-shaped tray, so I had to fill it with something white. The recipe is the one my mother has been making since I knew myself (I took it from her) and I put it in my & # 8221 recipe book & # 8221, that is, here.
I have always seen various homemade Christmas figurines on the net and I have wanted to try to make them myself for a long time. I prepared in advance, I bought red and green marzipan, nougat, because it is brown and I found the recipe for white paste for figurines. The rest was like playing with plasticine. I made a Santa Claus, a Christmas tree, presents and a snowman. The intention was to make a sleigh for Mosu & # 8217 and a reindeer, only my brown left something to be desired. Nougat doesn't seem to work on figurines & # 8211 melts too fast, it gets too soft and sticky, so I gave up using it.
After seeing the figurines, I needed a frame in which to put a snow-white cake on them. And I didn't want to have cream on him under any circumstances. I searched and kept searching, in the end one of the recipe books I received for my birthday saved me. I found exactly what I wanted: a delicious and fine cake.
The white chocolate cake, although very easy to prepare, gave me some headaches last night. First of all, I bought a tray with detachable walls of 20 cm especially for him (so said the recipe, what to do!). The countertop was easy to make, the tragedy occurred when I saw that the cream flows through the joints in the form. I had to put a foil in the first shape, after which everything was ok. Until today, when I had to move it to the plate. But I was lucky and I didn't make a history. The cake was moved even slightly, to my delight. The taste looks absolutely delicious, I would have been very sorry to spoil it. I wrote more about him here.
That's how much we prepared for the party, great emotions we have now.
And. proof:

Eggs stuffed with tuna

So I just want to tell you in this post that 2011 was a pretty difficult year for us, from various points of view, but we look forward with optimism. I want to thank you with all my heart for being with me, for trying my recipes and for writing your opinions to me. I wish you a serene 2012, in which you have together only people who really care about you and a New Year full of delicious recipes.

Now let's see what is with these eggs stuffed with tuna :) I wanted to offer you an alternative to classic stuffed eggs and the version with tuna seemed very suitable, especially because on New Year's Eve it is good to eat fish (so says Grandma Sia, so I tell you).

- 6 hard boiled eggs
- a can of tuna in oil
- 3 tablespoons finely chopped onion
- 2 cloves of crushed garlic
- a classic mustard teaspoon
- 3 tablespoons mayonnaise
- salt and pepper to taste

It is good to know that for stuffed eggs it is good to use eggs that are at least a week old, because very fresh eggs are very difficult to clean (between the membrane that covers the egg and the egg white is an air bubble, which is very small in the case fresh egg, that's why the shell comes off with egg white). Boil eggs in salted water for at least 10 minutes to make sure the egg whites and yolks are hard.

Then cut the egg in half, put the egg whites aside and the yolks in another bowl. Crush the yolks with a fork, add the drained oil and the rest of the ingredients. Mix everything very well. If you fill eggs with a teaspoon, the filling does not have to be very fine, but if you fill eggs with spirit, it is good to put it in a blender, to be as fine as possible. Fill the eggs and place them on the plate, over the sauce. For the sauce I mixed & # 189 cup mayonnaise with & # 189 cup yogurt.

These are eggs filled with tuna, of course they look like the classic ones, but they are much tastier. I love all of you who enter the blog every day, because, in addition to my work, YOU have brought the blog to where it is now. Thank you and I wish you everything I wish for me and my family! Happy Birthday!

Appetizer stuffed eggs with tuna - Recipes

Very fluffy and very good, I wrote down the recipe from Any Annette on the culinary forum.
Any says that the recipe is for a portion of 6 pieces, but I got more, maybe my shapes were smaller than hers .. anyway I will definitely repeat them.
For a portion you need:
2 eggs
110 g of soft butter
110 g of sugar
140 g flour
70 g pieces of chocolate
1 sachet of vanilla sugar
2 teaspoons baking powder
2 tablespoons milk.
I made a double portion. eggs, butter, sugar and vanilla, we mixed them well together and finally we put flour with baking powder and milk.
I then divided the composition into two parts.
I put the chocolate pieces in the middle.
. and in the other half I put cherries what I had from cherries.
In the forms greased and lined with flour, put the composition up to half the shape as they grow quite a lot and put in the oven.
. in 20 minutes mine were made, you can do the toothpick test.

From the double composition, I got 20 pieces, which I decorated with a little chocolate on top.

Appetizer stuffed eggs with tuna - Recipes

The contest will take place over three weeks between April 24 and May 14

Prizes will be offered as follows:

1. Week 1: April 24-30 The prize will consist of an electric stainless steel grinder and will be chosen by drawing lots from all the menus received in week 1. The winner will be announced by an update to this post and on the facebook of the blog on May 1.
2. Week 2: May 1-7 The prize will consist of an electric stainless steel grinder and will be chosen by drawing lots from all the menus received in week 2. The winner will be announced by an update to this post and on the facebook of the blog dated May 8.
3. Week 3: May 8-14 The grand prize will consist of a stainless steel fruit and vegetable juicer and together with Heinner we will choose the most creative menu from those received during the three weeks.

If you have any questions or concerns you can leave them either in the comments section or on the email address [email protected]
Good luck to everyone.

2. The winner of the second week's prize is Calinescu Gabriela. Congratulations!

3. The winner of the Heinner fruit and vegetable juicer is Alexandra Asofiei with menu no. 8 from the 3rd week. Congratulations.



Appetizer: Celery salad


500 g celery (2 celery)
200 g homemade mayonnaise identically made as a mushroom salad, using the same technology
a handful of nuts
a dill connection
salt and pepper

And this time, the poor cook was saved by technology, because with the help of the Facille 400 Food Processor - 400, I benefited from the grating function, which made ready 2 celery babane as you would say "fish" (and we will talk about fish in the 2nd course of food)
I incorporated the mayonnaise in the celery and left it to wait for the nuts that were not ready in the fridge,
I put the nuts, proud of them, in the Delice 450 Chopper, which was eager to be taken into account once again. The meeting between walnuts and celery was spectacular because it was love at first sight. I did the same with the form lined with foil, I overturned the foil and I got a perfect shape that I decorated with a mint leaf

Main course: Roasted salmon with Mexican vegetables and guacamole sauce

2 pieces of fresh salmon
500 g frozen Mexican vegetables
salt pepper

For guacamole sauce:

Avocado - 2 pieces
Red - 1 small piece
Onions - 1 more proud piece
Coriander leaf
Lime - 1 piece
Chili hot peppers (the hottest and damn possible) - 2 pieces
Black peppercorns

Method of preparation:

I washed the fish and cut it into slices. I took the Mexican vegetables out of the bag and left them for about 3 minutes at room temperature. I seasoned them with salt and pepper and put them in a frying pan. In the meantime, while they are "leavening" and "friend", I start with the guacamole sauce.
For guacamole: Tomatoes are intertwined in a cross shape and placed in a bowl with hot water for at least 3 minutes. Then take it out and put it in a bowl with cold water, and when the peel begins to come off, the tomato is peeled.
I cut each avocado in half and took out their heart (pips). With a spoon, remove the core. We put all the ingredients in Blender Delice 600 -, and mix
I placed them nicely on the plate and decorated the sauce in the shape of an anchor.

Dessert: Sarlota cake with pineapple and berries:

1 kg of Hulala cream
6 eggs
300 old
4 gelatin sachets
150 ml water
marzipan from Dr Oetker (if it is not the case for advertising, please delete the name from whipped cream and marzipan)
pandispan countertop (there are ready-made sheets)
pineapple compote
frozen berries
different food colors

Method of preparation:

To amplify a little the feeling of a second home, I thought of making my husband a Sea-themed cake. caci e si acvarist convis
I whip the cream with the HMB 350 Bowl Mixer -, and leave it to cool.
I hydrate the gelatin in the 150 ml of water and forget about it there. I separate the egg whites from the yolk, I divide the sugar in two, I put half of it with the yolks, half with the egg whites, an equal part so that it doesn't get upset and envy afterwards. Beat the egg whites with the sugar and leave to cool. Because the yolks were worse, I beat them together with the sugar until it becomes a thick cream, mixed with gelatin that has been hydrated and I put them in the water bath until it starts to become creamy like a pudding. Then I take them off the heat and leave them to cool. Put in the Blender Delice 600 -, the pineapple together with 2-3-4 tablespoons of syrup, until it becomes puree. Wash the blender and repeat the operation with the berries,. I obtained 2 purees. When the yolk is almost cold, mix it with the lively egg whites, using the same Bowl Mixer, and this mixture is poured over the delicious and fluffy whipped cream. The result is divided into two and each part is mixed with one of the purees.
Assembly: I put one of the pandispan sheets in the detachable square tray, I pour the pineapple sarlota, then the berry one and at the end I put another top. Cover with cling film and leave to cool for 2 to 3 hours, during which time we shape the marzipan, spread it, punch it and then caress it as we like. That is, dear ones, you have enough time to spread the marzipan sheet, to color it, to shape it into whatever figurines you want.
We took the cake out of the cold, we spread the sheet on it to cover it because, for the sake of it, it froze for so many hours in the fridge and on top we harmoniously placed the molded shapes.


Ingredients (for 4 servings):

6 medium potatoes
1 leek
2 carrots
100 ml broth
2 cloves of garlic
1 small zucchini
2 good hands of green beans
3 tablespoons olive oil

Cut the leek into slices (only the white part) and heat it in olive oil together with the garlic. When it has softened well, add the broth and let it cook for another 2-3 minutes.
Cut the potatoes, carrots and zucchini into cubes and add them to the pot, add salt and pepper and then cover with water (about 3 fingers above the level of the vegetables).
The pods are cut into pieces and boiled separately in salted water.
When the vegetables are cooked, pass them in the Powerplus 1000 Blender from Heinner which will turn them into a cream fine in just a few seconds and then add the boiled pods, mixing everything well.

Main course: Tortilla

Ingredients (for 2 servings):

3 eggs
3 potatoes
1/2 chorizo
1 large onion
a clove of garlic
fresh parsley
a nutmeg powder
olive oil

Boil the potatoes with the peel. The red ones are better because they don't crush too easily. We clean them and cut them into cubes.
Put the onion (cut in half) and the garlic in the Delice 450 chopper from Heinner at speed 1 for a few seconds to grind , so we get rid of the unpleasant smell of onions and garlic on our hands as would have happened if we had cut them with a knife, in addition it is even faster, but also without tears :) We cut the chorizo ​​into slices and then put it together with the onion and garlic in a pan and leave until the onion softens. Then add the potatoes and parsley, and chopped into Delice and mix a few more times. Without even passing the Delice mincer under water, we put eggs with nutmeg and a pinch of salt inside and beat them lightly, at speed 2 for only 5 seconds and we pour them into the pan, as evenly as possible, gently shaking the pan so that the beaten egg enters well among the other ingredients. Thus, Delice 450 helped us save time and other utensils that would later be gathered in the sink waiting to be washed.
Leave it on the fire and watch when it starts to brown on the bottom (to see, raise a little edge with a knife blade). Turn off the heat and put it in the preheated oven (only the top) until it browns on the surface.

Ingredients (for 6 servings):

350 gr quality chocolate
4 yolks
2 whole eggs
100 gr sugar
200 ml liquid cream
a shot of whiskey or liqueur of your choice
For the second mousse:
100 gr white chocolate
2 tablespoons sour cream
1 sachet of whipped cream
120 ml milk (you can replace whipped cream and milk with 200 ml whipped cream)

For a better organization in preparing the ingredients for this dessert, we use the Quick 3000 kitchen scale from Heinner: care it gives us the necessary precision in preparing desserts and more.
Melt the dark chocolate on a steam bath.
We put the 100 grams of sugar on the fire with enough water to cover the sugar and let it boil until a not too thick syrup is formed.
We beat the eggs and yolks together with the Heinner bowl mixer until they become fluffy and turn white, at speed 4 they will be ready in just a few minutes without worrying if they come out fluffy or not, we let him do his job alone in which we can take care of the other ingredients. Pour the hot sugar syrup over the eggs a little at a time, without stopping to mix. Put this mixture on the steam bath (but without the water boiling), stirring constantly for 5 minutes. Beat the liquid cream with the Heinner mixer (wash the bowl in which the eggs were beaten beforehand) until it becomes fluffy and incorporate it and on it in the previous preparation. Add the alcohol and mix.
Homogenize the egg mixture with melted chocolate in two stages, using a spatula and bottom-up movements.
Foam 2:
Melt the white chocolate on a steam bath and mix it with the cream. Beat the whipped cream powder with 120 ml of milk in the Heinner mixer then homogenize three quarters of it with melted chocolate.
We put a layer of dark chocolate in a bowl of food foil, a thinner layer of white chocolate mousse and we finish with the dark chocolate one. Cover and refrigerate for at least an hour, then turn over on a plate and peel off the foil. Powder with cocoa if desired.


Type 1: Fish brine with vegetables


1.5 kg of fish (crucian, novac, carp or any kind of fresh fish)
1.5 l of plain water
a bunch of green onions
a green bell pepper
a red capsicum pepper
5-6 tomatoes suitable
a few cloves of garlic
a few strands of green parsley
spices to taste: salt, pepper, hot pepper, thyme

The fish, cleaned and washed well beforehand, is prepared on a charcoal grill (not fried, not on an electric grill, not on a tray. The taste will not be the same). Separately prepare the brine. In the 1.5 l water we add the chopped vegetables with the help of the Heinner Chopper: Season to taste with salt, pepper, hot pepper and thyme. After boiling, a few times, add the fish and leave on the fire for about 10-15 minutes, until the brine starts to boil again. Sprinkle with freshly chopped parsley and serve with hot polenta. Good appetite.


1 kg of pork (beef or chicken / turkey can also be used)
1 cup rice (with round grain)
a cup of broth / tomato juice
a large, pickled cabbage
1 bunch of parsley
1 dill bunch
3-4 large onions
1 carrot
2 eggs
salt and pepper to taste
optional, for serving: hot peppers, sour cream

Chop the onion and carrot with the help of the Chopper then heat them in a few tablespoons of oil, along with salt and pepper. When the onion becomes translucent, add the tomato juice / broth, mix and add the rice, the 2 eggs and the finely chopped greens. Leave the composition on the fire for a few minutes, stirring gently, so as not to burn. Then add the minced meat with the mincer: and homogenize everything.
We prepare the sauerkraut leaves, cutting the hardest part of them. Using a teaspoon, add a sufficient amount of the resulting composition on each leaf. We wrapped it carefully so as not to crack. On the bottom of the pan in which we boil the sauerkraut, we place the remaining tails of dill and parsley, and over them we place the sauerkraut. In order for them not to rise to the surface, I chopped a few cabbage leaves and put them on top of the cabbage rolls. I then added a tablespoon of tomato juice and a sufficient amount of water so that it completely covers the cabbage rolls (but does not exceed their level). When the water level drops, add as much as necessary, but be careful that the water is hot. Place them in the oven on the right heat for about three hours. Serve hot, with hot peppers and sour cream. Good appetite!


a milk chocolate (quality)
an envelope with cocoa
50 gr butter
6 eggs
400 ml of milk
2 cups flour
a cup of sugar
a tablespoon of brandy
a sachet of baking powder
optional: exempt
For the glaze:
50 gr of butter
100 ml liquid cream
a chocolate with 85% cocoa
optional: a teaspoon of sugar

We start by preparing the composition for the cake: we break the chocolate into small pieces and melt it in a bowl, along with butter and sugar. Add the milk and cocoa, mix everything and leave it on the fire for about 5 minutes after it starts to boil (until it boils a few times). Let the composition cool, then add the yolks, the two cups of flour (sifted together with baking powder) and the beaten egg whites. To obtain a hard, homogeneous foam, we add a teaspoon of sugar and use a mixer
Add the brandy and optionally, the essences to taste, homogenize everything and pour the composition into a bowl / tray greased with butter. Bake it until it passes the "toothpick test" :) (I left it a little softer, as long as the stick remains a few crumbs of composition, because being hot it continues its baking process and after I turn off the oven, it remains hot for a time).
While we bake the cake, we prepare the icing. Melt the chocolate over low heat, along with the 50 g of butter (and optionally, sugar). Add the whipped cream and boil until the cream is easily bound. We then keep it in a cool place.
Let the cake cool in the pan, then cut it to your liking, add the icing and keep it cold for a maximum of one hour before serving.
Good appetite!

As for me, the use of appliances in the kitchen and not only, is more than necessary for me. Having a little girl, not only do I have to prepare special dishes for her, dishes that I could not prepare without the help of appliances (and this includes especially cream soups, natural juices, vegetable purees and / or fruits and the list goes on) , but I also need a lot of free time to be able to take care of her growth. That's why, whether I use a shredder, a mixer, a mincer or anything else, they are a real help to me. The cooking time is considerably reduced, and my day is more beautiful when I see my little girl's happiness when I am NOT in the kitchen, but next to her.


Appetizer: Appetizer check with live nettle


5 eggs
3 tablespoons sour cream
6 tablespoons wheat flour
1 sachet of baking powder
1 kg. Boiled and finely chopped live nettles
300 gr. Bacon Prague
salt to taste
half a donut
We put eggs with sour cream on the robot and mix them very well, after mixing we add flour and baking powder quenched with apple cider vinegar and spices with a little salt, we mix very well, then we add Prague ham cut into small cubes, finely chopped live nettle and donut chopped, chew only with a spoon and put in a tray in which I put baking paper, put in the oven for an hour on the right heat. Enjoy!
For this recipe you need a Delice chopper and a bowl mixer Heinner / products / food-preparation / hmb-350 / bowl-mixer


for parjolute

1 kg. Minced pork,
3 eggs,
20 gr. Ground pepper,
10 gr.tarhon,
a spoon maggi the secret of chicken flavor,
a head of garlic,
20 gr. Hot pepper paste,
20 gr. Pork condiments,
3 onions,
a bunch of green onions,
4 stevia leaves,
3 tablespoons wheat flour.
for mayonnaise-
6 eggs of which three boiled and three raw,
400 ml oil,
a spoonful of extra mustard.
for decoration-
green olives and pitted black olives,
a few slices of red bell pepper.
For the mixture I used -
10 onions suitable for small,
300 ml. Water. 150 ml. Apple cider vinegar.
For frying we need - 600 ml of oil

Put the minced meat in a bowl and over it add the garlic and dried onion given through the meat grinder, add the pepper, beef, tarragon, paprika, wheat flour, green onion and finely chopped stevia, pork spices and mix very well until we get a perfectly homogenized composition. We make small balls about the size of a pigeon's egg and fry them in hot oil.
We cut the dried onion in the form of fish scales and we put it in the water with apple cider vinegar, when it changes color, we stop the fire and we put the onion in the strainer.
We prepare mayonnaise - we boil three hard-boiled eggs, we clean them and we use only the yolks. In a bowl we put three boiled yolks and three raw yolks, we break them well with a fork and we start to add a little oil, we chew only in one direction with a wooden spoon and when the mayonnaise thickens too much, add the mustard, chew well adding oil until we think the mayonnaise is enough.
When the parjolutes have cooled well and so have the onions, we mix them by adding a pinch of salt and half of the mayonnaise, we put them in a bowl and over them we will add the rest of the mayonnaise, which we spread nicely. the taste and inspiration of each of us. Good appetite!
This recipe requires a Heinner meat mincer and a Delice mincer http: / /

* I mixed all the ingredients until I got a homogeneous paste.
The Delice blender from Heinner helps us in this operation, with which we obtain a fine paste.
* I filled the boats with the gun for decoration.
* I decorated with pieces of red bell pepper and a few parsley leaves.


* lamb meat (pieces of ribs, meat + boiled meat for soup)
* green garlic
* green onion tails
* 2 larch threads
* 1 old onion
* salt
* pepper
* rosemary
* a handful of parsley leaves
* 250 ml broth
* a little bit of oil

Method of preparation:

The raw meat is portioned and fried in a little oil.
When it has browned, remove it and add the onion and chopped greens to the remaining fat.
The Heinner shredder would have helped me a lot in shredding the impressive pile of green onions, green garlic, parsley and larch.
Season everything with salt, pepper, rosemary, add chopped parsley.
Put the pieces of meat that have boiled for the soup over the hardened greens.
Add the browned pieces earlier and the broth.
Boil on low heat until the liquid is still low.
Serve with polenta or puree, according to preference.

* it took:
* 300 g flour for cake
* 1 sachet of dry yeast (7 g or 25 g of fresh yeast)
* 20 g of sugar
* 30 ml oil
* 2 yolks
* 150 ml of warm milk
* 1/4 teaspoon salt
* grated peel of 1 lemon
* filling:
* 300 g sweet cheese Pilos
* 300 g sour cream
* 4 whole eggs
* 4 tablespoons semolina
* 100 g sugar + vanilla sugar
* grated peel of 1 lemon
* free of rum
* about two hands of raisins

Method of preparation:

* for the dough I put all the ingredients in the pan of the bread machine, first the liquid ones, then the solid / dry ones.
* for an hour and a half, the machine did its job on the Dough program (= dough, kneading + leavening).
The Heinner bread machine is an invaluable help in the kitchen.
* for the filling I followed the steps from Diana's recipe, meaning I mixed the cheese with sour cream, then I added the rest of the ingredients.
Heinner's Facille400 food processor would have helped me get a fine and tasty filling very quickly.
* I gave a round shape to the well-raised dough :) and I placed it in the tray, forming a small border (so as not to risk waking up with the filling in the oven)
* I poured the filling on top and put it in the preheated oven (don't ask me how many degrees, it's not with a thermometer)
* baking time was 45-50 minutes, until the surface is nicely browned and the whole house smells. mmmm.
(+ I left Easter in the oven with the door ajar for another 15 minutes after I put out the fire)
* my shape is 26 cm in diameter.
Source: Easter with cheese and sour cream

After so much work, we still have something to do, namely cleaning the kitchen.
The thing that can be solved one or two with the help of the Heinner steam mop.
And finally we can sit quietly and indulge in a steaming cup of coffee, made with Heinner's Retro Effect 200 espresso machine or a glass of fresh fruit juice, made with Heinner's fruit and vegetable juicer. .


Appetizer: Appetizer with cheese

Countertop ingredients:

- 9 eggs
-9 tablespoons oil
- 9 tablespoons of flour
- 5 tablespoons sour cream
- 3 teaspoons of baking powder
- 9 tablespoons frozen green parsley
- 1 knife tip with salt

Ingredients for the filling:

- 300 g cream cheese
- 150 g of sheep's milk
- 4 tablespoons sour cream
- salt to taste
- finely chopped dill
- 5 g gelatin

Method of preparation:

In a bowl, rub the yolks with the 9 tablespoons of oil. Then add salt, finely chopped frozen parsley (or put in a blender, I recommend using this blender that gives very good results, PowerPlus1000 table blender: ir-1000 / table-blender-powerplus1000, sour cream and flour mixed with baking powder. Beat the egg whites separately with a pinch of salt until they harden (I recommend using this bowl mixer that never fails to get a beaten egg white foam well Mixer with bowl) and add to the yolk composition.This composition is poured into a tray lined with baking paper (39/35 cm) and placed in the preheated oven at 180 degrees for 20 minutes When it is ready, turn it over on a towel and when it has cooled, cut the top into 3 smaller tops, mix the two types of cheese (grated telemeau on a grater) with sour cream, salt to taste and finely chopped dill. hydrate in 2-3 tablespoons of water and then heat over low heat to reach boiling point. When cooled, incorporate it into the cream cheese. Fill the three sheets with this cream. In the cream cheese you can add finely chopped red bell peppers, canned mushrooms, olives. Cover with plastic wrap and let cool. Cut before serving and garnish according to preference (mayonnaise, ketchup).


- 50 ml of olive oil
- 3 pcs. oranges
- 300 ml of red wine
- 1 tablespoon salt
- 2 tablespoons bee honey
- 1 pc. leg of lamb
- 500 ml of vegetable soup
- 1 teaspoon dried rosemary
- 10 pcs. peppercorns

Method of preparation :

Lamb meat, clean of skin and fat, wash and grow long and wide with a cut 1 cm deep at a distance of 2-3 cm between notches. Salt. In a pan, put olive oil and then add the rosemary. Leave for 2 minutes. Grease the lamb pulp with this oil. Put the lamb pulp, 200 ml of wine, bay leaves, pepper and vegetable soup in a tray. with aluminum foil and put in the preheated oven at 180 degrees and keep for an hour and a half. After 45 minutes turn the pulp. Meanwhile, grate the peel of two oranges, slice the oranges and squeeze the juice from one orange (I recommend this juicer de-citrus-c250x). Put in a pan 100 ml of wine, grated orange and orange juice, honey and orange slices. Keep on the fire for 10 minutes. When the steak is ready, remove the tray, put the steak juice in a pan together with the orange juice and keep it on the fire for 2 minutes. Remove the steak and sprinkle with this juice. The steak is served with orange slices and their sauce.


- 3 cups of caster sugar (for caramelization), which weighed 540 g for me
- 2 eggs
- 2 cups oil (280 ml)
- 3 cups sugar (540 g)
- 2 tablespoons of honey
- 2 tablespoons baking soda
- peel of a grated lemon
- 20 ml rom essence
- flour content (approximately 1-1.1 kg)
- 1/2 cup water (150 ml)
- 450-500 g ground walnuts
- 1000 ml sour cream
- 10-12 tablespoons powdered sugar
- 100 g milk chocolate
Method of preparation :
Put 3 cups of sugar (540 g) in a saucepan and caramelize. Extinguish with 1/2 cup of water (150 ml) and mix. When the composition has cooled, put 3 cups of oil (280 ml). , 3 cups of sugar and the 2 tablespoons of honey. After each addition of ingredients mix in the composition for homogenization. Then add the grated peel of a lemon, 10 ml of rum essence and beaten eggs (I recommend this mixer Mixer HM-250). Mix. Then add the flour that has been previously mixed with baking powder and mix, first with a spoon and then by hand until the dough is formed, which is quite consistent. The resulting dough is divided into 4 pieces. Make 4 sheets, spread directly on the back of a tray (38/35 cm), greased with oil. Bake each sheet for 10 minutes at 180 degrees, the oven to be preheated ). When the sheet acquires the color copper, so it is baked, it slides off the tray by sliding, with the help of a knife with a wide blade, on a worktop. The sheets can be kept between sheets of paper, well folded, longer, 1-3 weeks, until filling. Put the cream in a bowl and mix (I recommend this bowl, at first at low speed then when it has thickened at high speed, during which time the powdered sugar is added (10-12 tablespoons. depending on preference). At this moment add 10 ml of rum essence. Then mix the cream with ground walnut. With this cream fill each sheet. That is, divide the whipped cream with walnuts into 4 parts. So the cake ends with a layer of whipped cream with walnuts on which grated 100 g chocolate your. It is cut the next day into squares or rhombuses. It is a very tasty cake and easy to make.


Soup: Peasant soup with pork and vegetables


2 sauerkraut
1 onion
500 g fresh mushrooms
1 carrot
1 cup rice
hot pepper paste
Soak the rice in enough water to cover it.
If the cabbage is too salty, rinse it in some water.
The cabbage leaves are unfolded. The outer leaves are discarded if necessary. The ribs are carefully cut or beaten easily. Choose the leaves for packing sarmale, and the others are cut and added next. Each larger sheet is cut into two or three triangular shapes or you can leave them whole, depending on how you want to form them.
Finely chop the onion. Carrot it on a small grater. The mushrooms are cleaned and finely chopped with the help of the Heinner mincer:
Fry the onion and carrot in hot oil for about 5 minutes. Add mushrooms, salt, pepper, dill, thyme. Leave for a few more minutes and add the rice. Then add the hot pepper paste.
After the stuffing for the sarmale has cooled, fill the sheets and wrap, forming medium-sized sarmale.
Put a layer of chopped cabbage in a pot and then slowly place the stuffed cabbage.
Cover and top with a layer of chopped cabbage and season with salt, thyme and dill.
Put enough water to exceed 2 centimeters high over the sarmale. Boil over low heat 1h-1.30h.
Good appetite!

Dessert: Cake with lots of chocolate


1 large clove of garlic (about 10 puppies)
1l chicken soup
4-5 medium potatoes
1 tablespoon butter
1 tablespoon flour
100 ml sweet cream for cooking
2-3 green marar threads
salt and white pepper

Method of preparation:
Melt the butter in the pot in which we will boil the soup. Add the cleaned garlic and cut into slices and leave it for only a minute and then add the flour. Mix well and pour the chicken soup. Add the potatoes that have been cleaned and cut into cubes. Let the soup boil until the potatoes are cooked very well.
When the potatoes are cooked with the help of a Blender Delice600 we will care.
Add sweet cream to the soup, season with salt and season with freshly ground white pepper with 150wHCG-150SS electric grinder 150ss
We will serve croutons in the soup and sprinkle finely chopped green dill on top.


Preferred lasagna sheets
800 gr minced pork
800 gr pepper sauce with tomatoes
300 gr fresh mushrooms
2 cloves of garlic
1 teaspoon oregano
200 gr cheese
300 ml tomato sauce

Method of preparation:

In the pan I put a few tablespoons of oil in which I fried the minced meat with the Power ActionDuo 6080 Chopping Machine duo-6080 over which I added sliced ​​mushrooms, salt and a little pepper.
I put the sauce and the rest of the spices. I let them boil together for 25 minutes.
I greased the pan with butter, and placed a row of lazagna sheets. I spread a layer of the meat mixture over the sheets. Another layer of pasta, another layer of meat, and sheets.
Over the last row of sheets I grated the cheese and put the tomato sauce. Put an aluminum foil over the tray and put it in the oven over medium heat for about 30 minutes.
Let them sit for at least 30 minutes in the oven turned off before serving. oven.


10 eggs, 10 tablespoons water,
10 tablespoons sugar,
1 teaspoon vanilla essence
20 tablespoons flour, 1 baking powder
4 sachets of vanilla pudding, 1.5l milk,
15 tablespoons sugar, 200g butter

1 rum essence + 750ml syrup (sugar water)
400ml fresh,
Fruits: nectarines, apple, kiwi, grapes, blackberries
2 gelatin sachets for cake

Method of preparation:

Beat the 10 egg whites together with the water. Add the sugar one by one and continue beating until the sugar melts, then add the yolks. For this I used the HM-250 Mixer / hm-250 / mixer-hm-250
We give up the mixer or tel and with a spoon or spatula we lightly mix the flour together with the baking powder.
Put the composition in a round cake tin and bake on low heat for 50 minutes.
Cream: prepare the puddings, after cooling mix with butter.
When preparing the cream, I used the whole HM-250 Mixer
We cut the cooled top on 3 places, we get 4 slices.
Syrup and fill with cream.
Beat the tax with the same Hm-250 mixer. Dress the cake and decorate it with whipped cream, then with fruit. Pour the jelly that I prepared according to the instructions on the envelope over the fruit.


Soup: Lentil cream soup


1 cup red lentils
1 onion
1 carrot ras fin
1 donut or red fat ardel
100 g smoked muscle
200 ml of tomato juice
6 cups water
2 yolks
100 ml of milk
100 grams of cream
2 cubes of chicken soup
salt pepper
1 teaspoon thyme
3 tablespoons olive oil
green parsley
4-5 slices of bread, butter, green parsley, 100 g bacon or smoked moss

Bring the water to a boil with the 2 cubes of soup.
Wash the lentils, put them in hot water and let them boil over low heat.
Finely chop the onion and parsley with a chopper such as the one from Heinner (
In a bowl, fry the onion in a little hot oil, add the diced donut and the mussels and the grated carrot and leave until they brown a little. Add the tomato juice, bring to the boil and then add the water with the boiled lentils.
Cover the pot and simmer for 25-30 minutes. Add a dash of finely chopped green parsley and a teaspoon of thyme. Stir in the soup from time to time so that the lentils do not stick to the bottom of the bowl.
When the soup has boiled, you can use a blender like this to pass it with.
Then in the mixer bowl ( mix the cream with the milk and the yolks. Take a little soup with a polish and pour into the yolk mixture, then pour the seasoning mixture with the juice into the soup, stirring gently. Season with salt and pepper to taste.
Bring the soup to a boil and turn off the heat.
For the croutons, add them to the pan over high heat, stirring constantly: a teaspoon of butter, 100 g of bacon or smoked mussels cut into very small cubes, 3-4 slices of bread cut into cubes and chopped green parsley, then put in a tray and Bake for 15 minutes.
Red lentil cream soup is served hot with these delicious croutons.

Make a dough from 300 g flour, 3 tablespoons olive oil, 1 teaspoon dry yeast, salt and a little warm water. Knead well and leave to rise for an hour.
5 eggs
4 tablespoons sour cream
4 tablespoons cottage cheese
2 tablespoons flour
1 teaspoon salt
1/2 dill connection
100 g mozzarella
200 g cheese
3-4 mushroom mushrooms
120 g of ham
150 g spicy sausages

Cut the ham and mozzarella into cubes, chop the onion and dill. It would be ideal to have a shredder like the one from Heinner ( Olives, mushrooms and spicy sausage are cut into slices.
Beat well in the bowl of the mixer ( 4 eggs and mix with sour cream, cheese and flour then match the taste with salt and pepper.
In the egg composition add onions, olives, ham, mushrooms and dill and mix. Line a tray with oil and flour. Spread the dough and place in the pan, leaving the dough on the edges. Pour the egg mixture with vegetables and ham over the dough and level. Grate a layer of cheese.
Add the Mexican canned mixture and the mozzarella pieces.
The edges of the dough are brought over the filling and a border is formed, leaving the composition visible in the middle. Place the spicy sausage slices in the middle and grate the cheese over it.
Bake for 50-60 minutes on medium heat
After 30 minutes in the oven, grease the edge of the dough with a well beaten egg, and the rest of the egg is poured in the middle.
Serve and serve both hot and cold.

For tart dough you need:

1 or
100 g butter
225 g flour
1 tablespoon cold water

For the yogurt cream
6 eggs
500 g yogurt (4 glasses)
5 tablespoons cottage cheese
5 tablespoons sugar
1 tablespoon grated orange peel
2 tablespoons sour cream
4 tablespoons gray
1 tablespoon rum free
2 sachets of vanilla sugar

For topping
300 g strawberries
2 tablespoons powdered sugar
For the tart dough, open the egg with a fork, add a tablespoon of cold water, cold butter from the refrigerator cut into cubes or put on a large grater and flour. Mix everything by hand very quickly so that the butter does not melt until you get a uniform dough. Wrap it in cling film and refrigerate for 30 minutes.
Beat the eggs well in the mixer bowl ( with the sugar and vanilla sugar. Add the yogurt, sour cream, cottage cheese and mix well in the mixer to obtain a creamy composition. Add semolina and flavors: orange peel, vanilla sugar and rum essence. The resulting composition will be quite fluid, but you do not have to worry, when the tart is ready, it will be creamy and absolutely delicious.
Heat the oven well.
Spread the tart dough and place it in a pan greased with oil and lined with flour. Stir the dough from place to place and bake for 7 minutes. Then take it out, add the composition and put it back in the oven over medium heat for about 45 minutes.
When the baking time has passed, take out the tart on a grill, place the strawberry slices on top and dust with sugar.


Separate the yolks from the whites.
We beat the egg whites with salt, with the help of, with its help I finish beating the egg whites immediately and the muffins will come out very fluffy, then add the yolks one at a time and continue mixing.
Add the paprika and pepper, then add the milk and mix well.
At the end we add flour in the rain (before we mix the baking powder) and mix this time with a spoon.
We prepare the muffin tins.
We put the paper for muffins and half fill the form with the composition made, then we put a small sleeve of broccoli and cauliflower in the middle of the muffin, we add a little more composition on top. For the appearance we sprinkled a little paprika.
I made half of the simple composition, and in the other half, I also put spinach (I hardened it a little in butter) and I mixed the composition well with a spoon. Then I add the yolks one by one and continue mixing.
Good appetite.

-500 gr pork
-salt, pepper, thyme, rosemary
-1 glass of red wine
-500 gr Malay (corn flour)
-the water

Wash the meat well, let it drain, then put it in the frying pan, add a glass of red wine and let it cook freely. At the end, add the spices.
Put 1-2 tablespoons of salt water in a saucepan, sprinkle a little corn and let it boil. a little and the corn. We turn it over on a plate.
We make the garlic sauce: 3-4 cloves of garlic we cut and grind with salt and oil, it is passed well until it becomes like mayonnaise. It would be faster and more useful / hmc-450 / chopper-delice-450, it would make my work a lot easier.
Place the polenta on a plate and place the meat sprinkled with garlic sauce on top.
Good appetite!

- 5 eggs
-1 old cane
-1 cana faina
-1 baking powder
-1 vanilla essence
-5 tablespoons oil
-1 sachet of chocolate cream
- 2 tablespoons sugar
-250 ml of milk
-200 ml liquid cream
-2 free of rom
-1 cup water
-2 tablespoons sugar

The countertop is made:
Separate the egg whites from the yolks and beat with a pinch of salt until they froth, then add the sugar spoon by spoon until the meringue is hard, turn the bowl in which it was beaten to see if it flows or not, if it does not flow it means that it's enough. For everything to go very fast, this mixer would help me a lot
Rub the yolks with the oil and then gradually add over the meringue.
Mix the flour with the baking powder and put in the rain spoon by spoon over this composition and mix with spoon not with the mixer.
Put the composition in the tray (23 cm in diameter) greased with oil and lined with flour and put in the oven for 30-40 minutes, try with a toothpick to see if the countertop is made, the toothpick must remain clean.
Remove from the oven and allow to cool well.
Meanwhile, prepare the creams according to the instructions on the packaging and put them in the fridge. Make the syrup from the sugar water and rum essence for syrup.
We make a section in the countertop, we syrup the first part, we put the chocolate cream, we add the second part of the countertop, we syrup and decorate the cake according to our preferences.
Good appetite!


1kg dried beans, white
2 pieces carrots
2 pcs. parsnip
2 pcs. parsley
& # 189 pcs. celery
2 green onion threads
2 was dafin
1 sprig of dried thyme
4 large red onions
60ml oil
1 teaspoon paprika

The well-washed beans are boiled, boiled for a few minutes, then strained and discarded.
In the pressure cooker, bring the water to a boil. Meanwhile, clean and wash the vegetables. When the water boils, add the beans and vegetables and spices. Boil for 2 hours.
In the meantime, we clean, wash and chop the onion with Heat the oil in a pan, add the onion and fry it well (without burning it) and finally add the paprika and a pinch of salt. We set the gasket aside.
When the beans are cooked, strain it and leave it to cool a bit. Remove the bay leaves and thyme. Chop the beans together with the vegetables using a blender, thin it with a little juice (in which he boiled the beans ) to get the desired texture.
I served cream garnished with fried onions, a hot pepper and fresh bread with seeds, homemade.

2 eggs
50ml oil
250ml yogurt
300g flour
1 sachet of baking powder
100g diced boiled chicken meat (breast / leg)
3 boiled eggs, cut into cubes
2 ties of leurda
1 teaspoon salt
& # 189 teaspoon pepper

We prepare an egg dough, a pinch of salt, oil and yogurt. In a separate bowl, mix the flour and baking powder. Leurda finely chop it with or grind it with a robot, for example: / food-preparation / hfp-400 / facille-400-food-robot, then we empty it over the flour. Add the egg and meat pieces and mix all the dry ingredients. Pour the wet ingredients on top, season with salt and pepper, mix the crust and empty it in a tray lined with baking paper.
Bake for 60 & # 8217, over medium heat.
Portion and serve, after leaving it to cool a bit.

8 egg whites
300 g sugar
50 g mac
50 g coconut
180g flour
For the cream:
8 yolks
1L milk
a vanilla pudding envelope Dr. Oetker
250g margarine Rama
150g sugar
1 sachet of gelatin
12 tablespoons sugar
3 tablespoons cocoa
6 tablespoons water
50g margarine
150g Petit Beurre biscuits

Countertop: in the bowl of the mixer, beat the egg whites with a pinch of salt and then gradually add the sugar, poppy seeds, coconut and flour mixing lightly with a spoon.
Pour into a tray lined with baking paper, then leave in the oven until baked.
Cream: the sugar is rubbed with the yolks, helping us to, then add the pudding powder and 900ml milk.
Boil over low heat, stirring constantly, until thickened.
Remove from the heat and then incorporate the margarine. Hydrate the gelatin in the remaining milk and prepare it according to the instructions on the envelope. Leave it to cool a bit, then incorporate it into the cream. After both the cream and the countertop have cooled, spread the cream evenly on the countertop, place the biscuits next to each other on top.
Icing: sugar, water and cocoa are boiled over low heat until the sugar melts.
Remove from the heat, add the margarine, let it cool for another minute and then spread it over the biscuits.
Ps: The cake is kept in the fridge for a few hours before being eaten and cut with a knife blade slightly moistened.


Appetizer: Appetizer with cream cheese


250g telemea
200g unsweetened and drier sweet cheese
75g sour cream fermented (it can be degreased)
1/2 or 1 link greenery-depends on size
optional 50 g butter (at room temperature)
optional 1/2 small onion finely chopped tiny cubes


Crush the telemeau with the blender (it can be, add the butter, sweet cheese, mix, add the sour cream and finely chopped greens. The hot peppers are easily filled with the pos without two with a 1 cm hole, otherwise the paste will not reach the top. After filling, let it cool to harden the butter and implicitly the filling. Cut into slices about 8mm thick, with a sharp knife. Garnish with greens. I cut peppers out of peppers and put guacamole according to the recipe on this site and milk kernels. For cucumber rolls cut from a cucumber Fabio ribbons, I have a knife for something like that, with a slit, or with a mandolin grater but I'm afraid of it,
it cuts great and I always get hurt. These are mounted before serving because they soften a bit quickly. I greased other ribbons in the middle with cream, I rolled them with a cone fixed in a 1.2cm base of tomato cut in the middle with a cutter. Top milk core.


new white potatoes (they weren't too new to me even though they were so pretentious)
boiled beets
peeled garlic
2 tablespoons olive oil
salt, pepper, cumin whole seeds, green or dried thyme

beef / pork approx. 500g
I put about 1 tablespoon mixture of: black pepper, green pepper, cumin, coriander (you can add anything you like, which goes with the chosen meat: cloves, cinnamon, sage, anise, etc.)
laurel I put two chopped sheets
large salt (1 teaspoon tip)
1 orange and 1 lemon (or lime, the grapefruit will give a bitter shade but it is aromatic, or white wine.)
1 bunch chopped parsley
1 piece onion
garlic I put 1 small / medium head
optional 1/2 hot pepper (I put 1 chilli powder)
3 tablespoons extra virgin olive oil

peel from 5-6 lemons
50ml oil
50-80ml water (as consistent as you want it to be)
1 knife tip salt and one sugar
juice from 1/2 large lemon

350g celery
1-1.5 cups milk
1-1.5 cups water
1 tablespoon butter
100 g sour cream

Wash the vegetables. 1. Boil the beets and potatoes in their skins. If the potatoes are not new, small and fragile, take out the ones of about 5-6 cm after about 20 minutes, otherwise, after only 10 minutes. 2. Boil the beets for about 35 minutes, depending on the size, try the toothpick when it is soft, turn off the heat.
3. During this time, rub the carrots and parsnips with the abrasive part of a new / clean kitchen sponge so that the ground is well removed but the shell remains. 4. Preheat the oven to 220 degrees. 5. Put all the vegetables in a thick pan. I forgot to put the garlic which is the best, put the peeled puppies with everything. Pour a cup of water and sprinkle with oil. Sprinkle with all the specified spices. If the potatoes are still hard (those that are not new), leave them until the fork penetrates them easily.

1. Prepare a casserole with a lid in which you will marinate the meat. It was good to have been made of glass. 2. Peel a squash, grate it and squeeze the juice. I squeezed them at the juicer. If you squeeze them by hand, roll them on the table before peeling them, to get more juice. Put the juice in the pan.
3. Chop the parsley and put it in the casserole. 4. Crush the spices with salt in a mortar and put them in the pan. Crush the garlic, finely chop the onion and add them to the casserole. 5. Add the oil, mix and put the meat you are cooking, roll it well in the mixture. I crammed the citrus peels on the side and on top. I didn't put it underneath because I preferred the meat to be better dipped in the marinade. 6. Leave to marinate in the refrigerator for 16 hours. 7. Preheat the oven and bake the muscle in a heat-resistant dish, on baking paper, without a lid, at 200 degrees, for 20 minutes. The meat will be pink in the middle and juicy. I left it for 30 minutes because my family refuses pink meat in the middle, although I like it that way and it is recommended. I browned it a little under the grill for 3 minutes (the tray on the middle step).

1. Wash the lemons with cold water. Dry them with a paper towel. You peel only the yellow peel without the white part under it. In a saucepan, boil the water and when it boils, put the shells, the water should be just enough to cover them well. Boil them for 1.5-2 minutes. Repeat the operation 5 more times: strain them by throwing water, put new water to boil without shells and when it boils, put the shells for another 1.5-2 min. A total of 5-6 times this cycle is repeated. The goal is to cut the bitter taste. 2. Then, put them in the cup blender ( Add the oil and 50ml of water, salt, sugar and lemon juice. 3. Mix for 20-30 seconds at low speed, then at maximum. You will get a creamy sauce, with the consistency of mayonnaise. If you want it thinner, mix it with water, about 30 ml. Gradually add and try. 4. Store in the refrigerator in a glass bowl with a lid. I put it in the jar. It stays ok for more than a week. It goes very well with fish, asparagus, duck, beef, vegetables and steamed fruits. It is sour but it also has a discreetly bitter tint that if you dislike it you can extinguish it with even more lemon juice (I give my opinion).

1. Wash and peel celery. Cut it into cubes of about 2 cm and boil it in water + milk + salt enough to contain them and not remain dry. It takes about 20-25 minutes. 2. Drain them very well from the liquid, put them in the blender (, put the pieces over the butter ( it will melt instantly if they are hot) and after it has melted add the sour cream. 3. Mix for about 3 minutes. Add more salt if necessary. You get a fine cream. It goes well with: fish, chicken, pork, lamb and beef, but also with baked carrots, baked parsnips, baked beets, pan-fried asparagus, grilled zucchini.
May it be useful to you!

Dessert: Mini tarts with strawberries, lemon cream and whipped cream

1 packet of pie dough
30g old powder

225 g mascarpone cream cheese or Philadelphia type
1-2 tablespoons sour cream
100 g sugar cough
2 teaspoons grated lemon peel (from 1 lemon)
1 tablespoon lemon juice

300 g chopped strawberries
200 g caster sugar (I put 170g)
2 tablespoons starchy tip (3 "shaken" if you want it very firm)
60 ml of cold water
1 tablespoon butter -25g
10 whole strawberries

250 g whipped cream
1/4 teaspoon vanilla extract
30 g powdered sugar (I put two sachets of vanilla sugar)

mint leaves
grated lemon peel

1. Thaw the dough sheets in advance according to the instructions on the package. 2. Prepare forms for mini-tarts, or in the forms of savarin or muffins as I have (they come out smaller and even more cute). I also had two metal shapes equivalent in size to those of mini tarts. 3. Preheat the oven to 200 degrees. 4. Sprinkle the work surface with powdered sugar over which you put the sheet of dough that you spread with the rolling pin until it reaches about 3 mm thick. 5. Cut circles to fit the cavity. The shape of a lively cam 7.5-8 cm. Place the cut dough in the cavities, with the sugar side down. If the Teflon coating is not of good quality, grease the cavities with butter so that they do not stick. The edges will be curly. Prick the base and walls with a fork. 6. Bake for 10-15 minutes at 200 degrees or until golden brown. Remove the tray from the oven on the cold stove and leave them in the tray for another 5 minutes. Then take them out on a grill to cool completely.

1. Grate the peel of a lemon.2. Beat with the mixer ( cream cheese with sour cream (mascarpone in my case) at medium speed, until smooth. 3. Add the sugar and continue beating, increasing the speed until smooth. 4. Add the peel and lemon juice and beat the composition until fluffy. In the puff pastry cups put with a teaspoon of cream and line the basket in a thin layer. Apply a circle near the edge of the puff pastry cup to form a border that will hold the strawberry cream. Or you only work with a spoon. The idea is that when you rotate with a spoon in the center, to form a cavity, the cream will rise on the walls to the edge and be about 1 cm thick. Cover with plastic wrap and refrigerate until ready to serve, no more than 24 hours.

1. Wash the strawberries under running water and drain them through a sieve. You clean their tails. 2. Mix in a blender or food processor until they become a paste. 3. In a large saucepan with a thick bottom and walls, mix the strawberry paste with 170-200g caster sugar and mix well. 4. Put the starch in a cup and gradually add water while rubbing with a spoon so that it does not remain lumpy. You get a starvation.5. Gradually add the starch, stirring with the pear until smooth. 6. Put the pan on medium heat and from the moment it starts to bind and boil, keep it for another 2 minutes. Turn off the heat and add the butter until it melts. 7. Let cool for 15 minutes.8. Cut the 10 strawberries into cubes of about 1 cm and place them over the warm strawberry mixture. Homogenize a little. Put the bowl in the cold (recommended 3 hours). I hurried and chilled it in the freezer for about 30 minutes.

1. Beat the cream with the mixer ( at medium speed, then high until it becomes frothy. Add the extract and beat a little more for incorporation. 2. Gradually add the powdered sugar until it forms soft peaks.

It is mounted as close as possible to the time of serving. 1. Spoon a slice of strawberry cream into the cups with the lemon cream to fill the formed cavity with a small tip. 2. Put a spiral or whipped cream on top of the cream. If you want, you can put a lump (without pos) with a teaspoon.
3. For a color and taste effect, decorate with the smallest mint leaves (I broke them) and grated lemon peel.


Soup: Italian soup with vegetables

1 small celery
1 onion
1 carrot
3 large fresh mushrooms
1 zucchini
200 gr peeled tomatoes (I used from Sun Food)
4 tablespoons homemade tomato juice
2 tablespoons olive oil
1 clove of garlic
1.5-2 liters of water or vegetable soup
100 gr pasta Baneasa Conchiglie (shells)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 tablespoon tomato paste
3-4 tablespoons grated Parmesan cheese
green parsley
1 bay leaf
Method of preparation:
We clean the celery, we cut it into small pieces with the help of the Delice 450 Chopper (
We clean the onion and chop it with the help of the Delice 450 Chopper (, and we peel the carrot, cut it in half lengthwise and then the slices.
Peel a squash, grate it and slice the mushrooms and cut them into small pieces.
Heat the oil in a pan, add the onion, carrot, celery and mushrooms.
We simmer them at the right heat for 15-20 minutes, but we drop a little more water so that they don't stick.
Put the zucchini for 4-5 minutes, thyme and basil.
Add the diced tomatoes, homemade tomato juice and water.
Peel the garlic, cut it into slices, put it in the soup, season with salt, pepper to taste and cook for about 15-20 minutes.
Then we start the tomato paste, the shell shells, we boil them as written on the package.
Mix well, and at the end we put a spoonful of grated Parmesan cheese, bay leaf and bring two more boils.
Serve with chopped green parsley and grated Parmesan cheese on top.
Good appetite!

Main course: Pork meat stuffed with boiled egg in tomato sauce

1 piece of pork meat about 650 gr
1 small carrot
a few pieces of kapia
4-5 cloves garlic
2 eggs
3 large garden tomatoes
dried basil
dried thyme
1 tablespoon oil
Method of preparation:
We put the eggs in a kettle and let them boil to be hard.
When they are ready, let them cool and peel them.
We clean the carrot, wash it and slice it.
We clean the garlic and wash it.
We wash the tomatoes and put them in a bowl where the water boils for a few seconds.
We take them out in a plate, peel them and then pass them with the Delice 600 Blender (
The tomato paste obtained is seasoned with salt, pepper and a little basil.
We wash the pulp and tampon it with a napkin.
We pierce it with a knife and introduce boiled eggs.
Here and there we make small holes and put the garlic cloves and the kapia pepper pieces.
At the ends where we insert eggs, we catch them with a toothpick.
Grease a yena bowl with oil and put the prepared tomato paste.
Place the pulp over it, season it with salt, pepper, paprika, thyme and basil.
Put the carrot pieces and kapia cubes.
Cover the pot with a lid and put it in the oven.
We turn on the oven and set a temperature not very high, but a suitable one.
From time to time we sprinkle the muscle with the juice left by the tomatoes.
We leave it in the oven for about 2-3 hours and a half, until it is very well penetrated.
Then take it out to cool and serve.
Enjoy your meal!

Dessert: Sheets with apples and vanilla cream

1 turkey or chicken breast, 2-3 carrots, 1 celery, 1 parsnip, 1 tablespoon mustard, 1/2 packet butter

Boil the breast with the vegetables. After they have cooled, chop the breast and the vegetables with the food processor. With the help of the blender 600 will come out a fine paste. Add the mustard and butter. Match the salt and pepper and mix everything well. The resulting composition is creamy, with a very fine texture.
Cover a bowl with plastic wrap, put the pate, cover with foil and leave to cool for an hour. Turn over and remove the foil.

Main course: Muscles stuffed with sausages

2 mussels, salt, pepper, cumin. For the filling, minced pork, lard, salt, pepper, paprika, hot paprika, garlic, allspice, marjoram.

Pork and fat are given through the mincer Add salt, pepper, paprika, marjoram, allspice, minced garlic Mix the composition well. As you noticed, it is exactly the composition of sausages. These are the spices that I put in sausages.
The muscle is drilled at one end and filled with the minced meat composition just as the sausage membranes are filled.
On the surface it is co-seasoned with salt, pepper, cumin, put in a tray, add wine and a little water and put in the oven.
If we serve it as an appetizer, when it's ready, take it out of the tray on a plate and leave it to cool, then slice it. In the picture, we served it with Chec with mushrooms and Meat roll with eggs. can be served with a garnish of vegetables or mushrooms.

Wheat ingredient:
7 eggs, 7 tablespoons sugar, 3 sachets of strawberry pudding, a baking powder.

Jelly ingredient:
500 gr strawberries, 200 gr sugar, 2 sachets of gelatin or: 1 jar of 400 gr strawberry jam, 2-3 tablespoons of water, 2 sachets of gelatin.

Cream ingredient:
6 yolks, 200 gr sugar, 50 ml milk, 250 gr butter, a vanilla stick

Foam ingredient:
6 egg whites, 8 tablespoons sugar

Syrup ingredient:
100 ml water, 2 tablespoons sugar, strawberry essence or: 100 ml strawberry juice, 2 tablespoons sugar.

For a good success, all the quantities are weighed with the scale
Beat the 7 egg whites with the sugar using the mixer until you get a hard meringue. Add the yolks and beat in continuation. At the end add the strawberry puddings and baking powder. Mix lightly, from top to bottom. The composition is placed in a tray (25x35 cm) lined with baking paper and put in the preheated oven. To see if it is the toothpick test is done. Remove and leave to cool.
For the syrup, put water (strawberry juice) with boiling sugar. When the sugar has melted, add the strawberry essence and turn off the heat. If we have strawberry juice, we don't need the essence. Let it cool.
Meanwhile, the jelly is prepared. The strawberries are passed through the blender and boiled together with the sugar until it starts to thicken. we use jam, we boil it with a little water. Then add the hydrated gelatin beforehand. Let it cool a little and pour it over the syrupy top. Let it cool until the cream is prepared.
The yolks with milk, sugar and vanilla are put on the fire in a bain-marie. Mix until thickened. Remove from the heat and leave to cool. Rub the butter with a mixer / products / food-preparation / hmb-350 / bowl-mixer and gradually add the composition of eggs and chilled milk. Stir until smooth. Pour the cream over the jelly. Let cool.
Whisk the egg whites on a bain-marie with the sugar. For a pink color, stop 3 tablespoons of syrup and add in the egg whites. When the foam has hardened, remove from the heat and pour over the cream. serve.


Soup: Vegetable soup

1 onion
1 carrot
1 parsley root
3 potatoes
1 teaspoon paprika
150 grams of sour cream
4 tablespoons oil

- Chop the onion finely and put it to harden in 4 tablespoons of oil.
-cut the carrot into cubes or put it in the robot and put it over the onion, cook for another 3 minutes then put the paprika
-complete with water, when it boils, put the chopped parsley in cubes or put it in the robot which chops it very finely
-let it boil for 10 minutes then put the diced potatoes
-add salt, pepper to taste
-mix the sour cream with a few tablespoons of hot juice then put it in the soup while it is still hot.
-above sprinkled with finely chopped fresh parsley
-for an extra flavor I added a few teaspoons of juice from the jar of hot peppers.

Main course: Mashed potatoes with meatballs

-for puree:
4-6 potatoes (depending on how big they are), 50 ml milk, 20g butter (or margarine), salt.
-for pork meatballs:
-300-400 gr minced pork
-100 gr bread soaked in water and drained well
-3-4 cloves crushed garlic
-1 small onion, finely chopped
-1 tablespoon delicate
-1 or
We clean the potatoes, cut them into cubes and boil them for about 25 minutes. Drain the water, put them in and mix them until the puree becomes creamy, add butter, milk and a pinch of salt.
-mix all the ingredients, form balls by hand and fry in hot oil

For the dough:
6 eggs
120 g of powdered sugar
40 g butter
120 g flour
For the cream:
300 g butter
4 eggs
200 old powder
1 packet of vanilla sugar
30 g cocoa powder
200 g chocolate 50% cocoa
50 ml milk
150 g sugar
-separate the eggs and rub the yolks with a third of the sugar until they become creamy. Separately in another bowl mix the egg whites with a little salt and the rest of the sugar. Incorporate the egg whites into the yolks with ample movements. incorporate flour alternating with melted butter.
On a tray we place a baking paper on which we draw a circle with a diameter of 23 cm and bake 6 sheets in the preheated oven at 180 & # 176 C, for 12 minutes each. Once removed from the oven, leave to cool separately.
-Put the eggs with the sugar in a saucepan in a bain-marie and rub carefully so as not to make an omelet. When it thickens it will look like a polenta, and when you pull with a spoon on the bottom of the pot it should leave a mark.
-In another bowl put the chopped chocolate, cocoa and melted milk, and when it has melted and homogenized with cocoa, let it cool.
-In another large enough bowl, mix the butter with the mixer Incorporate first the egg yolk, then the melted chocolate. The result is a consistent and creamy cream. Let cool for 30 minutes.
- we place the first countertop sheet on a plate. After putting aside 4 tablespoons of cream, we start to build the cake. Divide the cream so that it reaches us for 5 extra sheets on the side. Then let it cool for about an hour.
The 6th sheet will be greased with caramel. For this, caramelize the 150 g of sugar, stirring until it turns golden yellow, then spread quickly and quickly, so as not to harden, and cut into 12 slices with a knife soaked in warm water.


Soup: Poultry soup at home and for dessert

I prepared the homemade soup from the chicken, which I portioned and boiled, then I added finely chopped carrots and onions, homemade tomatoes preserved with bell pepper, homemade borscht, salt. I used At the end, I added 2 beaten eggs and when I put out the fire, a bunch of fresh larch.

Main course: Pizza with everything


1,200 gr beef tail (ready cut)
1 large onion
1 carrot
3 larger potatoes
1 red
2-3 tablespoons homemade vegetables
about 500 ml bags
salt to taste
green parsley

Method of preparation:

We wash the meat well and put it to boil.
After it boils, throw away the water, wash the pot well, wash the meat, put clean water (about 4 liters) and the meat, cover with a lid and let it boil for about 1 hour and a half on low heat.
Then add the finely chopped onion and carrot with the help of the Delice 450 mincer let it boil and add the diced potatoes, diced tomatoes small and the 2-3 tablespoons of vegetables.
Put the borscht (about 500 ml or to taste), add the noodles, season with salt to taste, cover with a lid and simmer for another 20 minutes.
When the soup is ready, turn off the heat and add the green parsley.


1 cup rice
2 cups of water
1 teaspoon oil
1 bag of frozen Mexican mixture
3-4 cloves of garlic
3 tablespoons butter
For spinach:
approx. 1 kg
1 onion
3 cloves of garlic
2 tablespoons butter
2 tablespoons oil
2 eggs
450 gr sour cream
1 tablespoon flour
salt to taste

Method of preparation:

Let's start with spinach:
We clean the spinach and wash it well.
Put salt water in a pot and let it start to boil.
When the water starts to boil, add the spinach and let it boil for about 10 minutes.
After the spinach is cooked, drain it well and chop it finely, using the Delice 450 Chopper
Put the 2 tablespoons of butter in a pan to melt, then put the finely chopped garlic and heat it a little in the melted butter.
Then add the finely chopped onion to the Delice 450 mincer, the spinach and the 2 tablespoons of oil and mix well.
In a bowl put eggs and beat well, add sour cream and flour and continue to mix.
We add this composition to the pan is spinach and mix continuously until it becomes a paste.
Add salt to taste.

Rice with vegetable mix:
Put the rice in a saucepan and wash it well in 2-3 cold waters, then drain it well.
Pour over the rice 1 cup of water, oil and salt to taste and put the pot on the stove over high heat without putting the lid on.
When the water starts to boil, turn the heat to low and cover with a lid. Let it simmer for 10-12 minutes, then turn off the heat and cover for another 10-12 minutes.
Melt the butter in a pan and heat the finely chopped garlic.
Add the frozen vegetables (do not thaw before) and heat them together with the garlic.
Stir in them from time to time with a spatula and leave on medium heat. Before it is ready, add salt and pepper to taste.

Dessert: Cake with ness cream and vanilla


Countertop (with diameter 26 cm):
250 g flour
2 tablespoons cocoa
1 sachet of baking powder
1 or
200 g sugar
1 cup warm milk (200 ml)
90 ml oil
1 vial free of rum
100 g milk chocolate
Vanilla cream:
350-400 ml milk
3 yolks
4 tablespoons sugar
3 tablespoons starch
1 vial of vanilla essence
Ness Cream:
450 ml liquid cream
450 g household chocolate
3 ness envelopes
300 ml sweetened coffee to taste
esenta de rom
300 g household chocolate
50 ml liquid cream
2-3 tablespoons milk
Red currant

Method of preparation:

It is preferable to start with ness cream a day before preparing the cake, to keep it cool enough long.
Ness Cream:
Put in a kettle over low heat, whipped cream, chocolate and ness and mix until smooth. Careful! Cream should not reach boiling point! Leave to cool then refrigerate for at least 4 hours or overnight.
After it has cooled completely, mix with the HM-250 mixer for a few minutes until the cream hardens. Put another 1 hour in the fridge.
In the meantime we deal with the countertop:
In the mixer bowl mix the flour with the cocoa and the baking powder.
Add the egg, sugar, warm milk, oil and rum essence and mix well until smooth.
Put the chocolate on the large grater and add it to the composition obtained by mixing with a spoon.
Divide the composition into 3 equal parts and bake 3 sheets (you can bake the whole composition and then cut it into 3, but I prefer to bake them separately because they cool faster).
Wallpaper a tray with baking paper and pour the first part of the composition.
Bake on low heat for about 10 minutes until it passes the toothpick test and the surface becomes glossy.
Do the same with the other 2 sheets.
Vanilla cream:
Put the milk in a bowl over low heat. In another bowl, mix the yolks and pour over the milk.
In a bowl put a few tablespoons of milk, sugar and starch and mix well.
When the milk is hot, add this composition little by little and stir continuously until it thickens.
Now add the vanilla essence and let the cream cool.
Mix the whipped cream with the chocolate over low heat until a fine icing is obtained.
Place the first sheet on the counter on a plate, syrup it with the prepared coffee and spread a layer of ness cream.
Add the second sheet, syrup it and spread the vanilla cream.
Add the 3rd sheet, syrup it and cover the cake in a thin layer of ness cream.
Let the cake cool until the cream hardens. We dress the cake in chocolate icing and decorate it with ness cream and red currants.


Soup: Meatball soup

- 1 kg of pork with beef
- 50-100 g of rice
- an onion
- an egg
- a bunch of parsley, a bunch of larch
- salt pepper
- 100 gr pesmet
- A little celery
- A parsnip
- a pepper
- 0.5 l of borscht (or cabbage juice) or 1 tablespoon of borscht in an envelope
- 150 ml of tomato juice
- 4-5 liters of water, depending on how consistent we want the soup to be

Wash the vegetables well, cut them finely with the food processor and put them in the pot. Add the water and bring to the boil.
The food processor is wonderful, it reduces the time allotted for cutting vegetables.
In the meantime, we make the hairpins.
We chop the meat at the electric mincer It is much tastier to buy a lean and minced cup at home than if we buy it ready chopped. We put the minced meat in a bowl over which we add the egg, the chopped parsley and the breadcrumbs. Season with salt and pepper to taste and mix until a homogeneous composition. From this composition the hairs are formed.
When the water starts to boil, turn on low heat and add the meatballs, rice and season with salt and borscht. Let it boil for another 30-40 minutes, then put the tomato juice in the soup.
When the soup has cooled a little, add the finely chopped larch.

Main course: Celery salad with cheese

1 jar of celery fidelute, murata
1 jar carrots fidelute, pickled
1 mar ras
200 gr diced cheese.
2 tablespoons of mayonnaise, add to taste
1-2 tablespoons sour cream or yogurt.
Salt pepper

We make mayonnaise.
I prefer raw egg mayonnaise. Take 1 egg, separate the egg white from the yolk.
Put the yolk in a plastic bowl, add 1 tablespoon of mustard, salt and pepper to taste.
With the help of the vertical blender homogenize the ingredients and add little by little oil, mixing all the time until we reach the desired quantity of mayonnaise .
With the help of the vertical blender I manage to make mayonnaise much faster than in the traditional style of chewing with a spoon.
Drain celery and carrots. After they have drained well, add the grated apple and drained the juice, the cheese cubes, mayonnaise, sour cream.
It matches the taste with salt and pepper.

Dessert: Mascarpone cake

500 ml mascarpone
500 ml liquid cream
80 gr powdered sugar
1 milk chocolate

We mix the liquid cream with the help of the mixer until it starts to harden. Add the mascarpone and powdered sugar and mix until completely incorporated. Divide the composition into two parts. In one of them we put a melted milk chocolate and the other remains white.
Assembly: In a cake form we put biscuits around the shape, and on the bottom of it we put biscuits syruped in coffee. Put the mascarpone cream with chocolate, then another row of biscuits syruped with coffee and simple mascarpone cream.
Garnish according to your preferences and leave to cool for 24 hours.


Appetizer: Appetizer with beans and sesame

Ingredients: 1 can bean salad (240 g beans), 2 tablespoons grated cheese, 2 teaspoons sesame, 3 cloves garlic, lemon juice, oil, salt
Preparation: Put the beans in a strainer, let them drain and rinse. Meanwhile, grind the fried sesame with the electric grinder ( Pass the beans, ground sesame, crushed garlic and 2 tablespoons of oil using a blender (
Finely chop the composition, put about 2 tablespoons of finely grated cheese and mix with a spoon.
Add lemon juice and salt to taste. Serve with toast.
A very good appetizer with handy ingredients.

Ingredients: 3 boiled potatoes, 2 spinach bundles, 3 cloves garlic, milk, salt, 1 egg, pastrami
Preparation: The spinach is cleaned, washed very well and boiled. Strain and chop with the electric chopper (
Put a little oil in a saucepan, put the chopped spinach, mix, add a little milk and the garlic given through the press and let it boil slowly. Stir so that it does not stick to the pan
Pass the potatoes with the blender ( and mix with the spinach puree. Fry the pastrami pieces, make an eye egg and with the help of a form assemble everything

Top ingredients: 4 eggs, 3 tablespoons hot water, 150 g sugar, 1 sachet of vanilla sugar, 150 g flour, 50 g gluten (food starch), 1 tablespoon instant coffee, 2 teaspoons baking powder
Preparation of the countertop: Mix the eggs with hot water at maximum speed 1 min. For this operation use a bowl mixer ( -bol) Add sugar and vanilla sugar, mixing 1 min at low speed then 2 min at maximum speed. Mix the flour with the baking powder, starch and instant coffee and incorporate it into the egg composition, stirring constantly. Pour the dough into a rectangular tray (32/22) lined with baking paper.
Cream ingredients: 250 g mascarpone, 160 ml liquid cream, 100 g chocolate, 5 g gelatin (3 foils)
How to prepare the cream: Put the liquid cream in a small non-stick pan and heat over low heat.
Add the chopped chocolate and with a spoon, mix the chocolate well until it melts in the cream.
Meanwhile, the gelatin foils are left in cold water for about 5 minutes. Allow to cool slightly and then add the gelatine and mix until completely dissolved.
In a bowl mix ( the mascarpone cream until it becomes buttery then add the cream and chocolate and mix until it becomes a homogeneous and thick cream.
Spread the cream over the cooled counter and level it, then put the cake in the fridge for about 2 hours to harden the cream.
Portion and decorate with chocolate.


Liver pate :
1 kg chicken liver
4 large onions
3-4 cloves of garlic
150 gr butter
200 ml chicken soup (water + chicken concentrate)
10 gr gelatin
salt, pepper, paprika

Apple Carpathian:
2 apples
3 tablespoons lemon juice
2 tablespoons balsamic vinegar sauce
sea ​​salt
black pepper
1 teaspoon of honey
2 teaspoons mustard
3 tablespoons oil
a spoonful of walnut kernels cut with a knife

Method of preparation:
Put the chopped onion in 50 gr butter. After the onion has hardened, add the livers and after a few minutes season it. Add the chicken soup and let it boil well until almost all the juice decreases. Remove from the heat. Add the butter and interfere.
We put the composition in a taller bowl and add hydrated gelatin and then we pass with the PowerPlus1000 table blender
until we get a very fine paste. Pour into the form and leave it to cool for a few hours.
Washed apples are cleaned of seeds and cut into very thin slices and sprinkled with lemon juice to prevent oxidation.
Sauce: balsamic vinegar sauce, honey, mustard, salt, pepper, oil mix in a bowl.
Arrange the apple slices in the shape of fans on the plate. Sprinkle abundantly with the sauce obtained and then place slices of pate on top in the middle. Sprinkle with chopped walnut kernels.

1 chicken breast
200 gr fresh mushroom mushrooms
50 gr butter
1 glass of vinalb
1 onion
1 teaspoon delicate chicken
salt and pepper to taste

Gray pudding:
500 ml of water
130 gr gray
1 teaspoon delicate chicken
5-6 tablespoons grated cheese
50 gr butter
2 yolks

Method of preparation:
The mushrooms are washed and cleaned of tails, which we do not use. The mushroom hat is cut into slices.
Cut the chicken breast into cubes.
The julienned onion is smothered in butter, then we add the meat and leave for a few minutes. To slice the onion and mushrooms easier and faster we can use the Facille400 food processor hfp-400 / easy-kitchen-robot-400
When the meat has blanched, add the mushrooms, the delicacy, the pepper and the wine. Let it boil until it drops. If the meat and mushrooms are not cooked enough, add a little more water and let it boil. At the end, sprinkle a little chopped green parsley.
While the meat is cooking, prepare the pudding.
Put water and the delicate to boil, add the semolina and mix well. When thickened, take the pot off the heat and add the cheese, butter and yolks. If necessary, add more salt. To obtain a homogeneous pudding and to make it easy to mix we use the HM-250 Mixer
Grease a guguluf form with butter and put the semolina composition in the form. Put it in the oven for 30 minutes. After removing it from the oven, remove it from the form (turn it over) and place it in the middle of the stew.

6 eggs
6 tablespoons water
6 tablespoons sugar
10 tablespoons flour
2 tablespoons cocoa
1 sachet of baking powder
5 eggs,
200 gr sugar
30 gr gelatin
500 ml of milk
30 gr starch
500 gr whipped cream
1 vanilla essence
diced strawberries
Strawberry glaze
500 gr strawberries
200 gr sugar
1/2 sachet of jelly (6 gr)

Method of preparation:
Beat the egg whites together with the water and the baking powder. Add the sugar and then the yolks. When the sugar has melted, add the cocoa and flour, stirring lightly.
Bake the top in a round shape for 45-50 min.
When cold, cut into two parts.
Mix the eggs until you get a cream, add the milk, essence and starch and put in a bain-marie until it thickens. Leave to cool well and then mix with whipped cream. cream.
To prepare the countertop and cream I used the HM-250 Mixer when needed
In the form in which the cake was baked, just put the circle on a plate and place the first sheet on the counter, place half of the strawberries with the cut side outwards, then half of the cream and diced strawberries. Place the second top and place. again halves of strawberries with the side cut outwards. Put the rest of the cream and pieces of strawberries again.
We put it in the fridge for a few hours. I left it until morning.
500 gr strawberries are left from evening until morning with 200 gr sugar.
We put in the PowerPlus1000 table blender
strawberries with sugar, add hydrated and melted gelatin. Put the mixture over the cream that has hardened in the cold. Let it cool for another 3-4 hours. The glaze will not stick very hard, when we remove the circle it will flow a little on the edges.
Remove the cake from the shape in which we left it cold.


Soup: Celery and broccoli cream soup

1 celery,
1 broccoli,
1 yellow bell pepper,
2 potatoes,
2 onions,
1 cube butter (100 gr),
salt pepper.

Peel a squash, grate it and slice it. Bake for a few minutes in 50 g of butter, then add water and let it boil. They are ready when the fork / knife enters them easily.
Drain some of the water, season to taste and pass, using the Heinner table blender powerplus1000, adding the remaining butter.
Boil for another 2-3 minutes, then serve.

Main course: Mushroom oyster with polenta


1 kg of mushrooms,
3-4 cloves of garlic,
3 green onions,
3 tablespoons donuts in sauce,
3 tablespoons oil,
salt pepper,
3-4 threads of fresh parsley.

I cleaned the mushrooms from the skin, I washed them, I cut them into small pieces with the help of the Heinner chopper and I put them harden in a pan with the 3 tablespoons of oil. Over them I added green onions cut into small slices and cleaned and crushed garlic cloves.
After about 3 minutes I added 1 glass of water (about 100 ml) and let it boil for about 20 minutes. I added the donuts to the sauce and let it simmer for about 5 minutes. I quickly made a healthy polenta, so that it could not be missing from these goodies. How? Simple. I put the pot of tuci with 1.5 liters of water, 1/2 teaspoon of salt and a pinch of corn flour on the stove. When it started to boil, I started to sprinkle flour and mixture at the same time. After I put about 250 gr of flour, I added 2 tablespoons of oil and left it to boil for about 15 minutes. I then overturned it on the set. Steamy, attractive.
Before serving, finely chop the parsley and sprinkle it over the mushrooms.

Dessert: Cupcakes with vanilla cream and quince

Ingredient (pt.12 c.)

2 eggs,
150 gr rye flour,
125 gr yogurt,
100 gr butter (at room temperature),
1/2 quince (pre-cooked),
8 caramel biscuits,
4 tablespoons sugar,
1/2 sachet baking powder
lemon cream:
2 eggs,
150 grams of sugar,
juice from 2 lemons,
grated peel of 2 lemons,
50 grams of butter

Break the eggs in the bowl and mix with the rest of the ingredients, with the mention that the biscuits (broken into pieces) and quince (cut into cubes and boiled beforehand) are added at the end.
Put the composition in forms (on three quarters, you already know) and bake for 30 minutes.
Meanwhile, we make lemon cream.
The mixer help beat whole eggs with the sugar, add the peel and lemon juice, and finally the butter. Mix on low heat (with a wooden spatula and in a stainless steel pan) until it reaches the desired consistency. Leave to cool. When the cupcakes are ready, take them out of the mold, leave them to cool on a grill, and decorate according to your whim.


Appetizer: Chicken breast with greenery

Ingredient / tray 12x22 cm:
* 500 g boneless chicken breast
* 5 eggs
* 1-2 bundles of green onions
* 1 clove of green garlic
* 1-2 parsley bindings
* 1-2 dill ties
* 12 green olives stuffed with red peppers
* 30 g butter
* salt
* white pepper
* 1 tablespoon of fine breadcrumbs

Method of preparation:
The basic ingredients of this wonderful recipe are chicken breast and lots of greens. The onion, garlic, dill and parsley bindings, after washing under running water, are finely chopped.
The chicken breast is washed well and boiled in water with a teaspoon of salt. It foams, and when it has boiled, it is removed and left to cool.
Chicken breast is chopped by hand or with Heinner's Facille 400 food processor ( without it let it become pasta. Add the greens and the 5 beaten eggs with just a fork. Season to taste.
We take a 12x22 cm cake form, cover it in plastic wrap and pour half of the mixture. Place 2 rows of green olives filled with red pepper and complete with the rest of the mixture.
We squeezed and sprinkled fine breadcrumbs on top. Bake for 25-30 minutes. When it is browned, we turn it over and remove the plastic foil. When it has cooled, cut it into pieces. Good appetite!

Ingredients meatballs / 14 pcs:
* 500 g chicken
* 1/2 chopped onion
* 1 tablespoon garlic sauce or 2 finely chopped garlic
* 1 tablespoon fine breadcrumbs
* 1 teaspoon sweet paprika
* 1 or
* 2 tablespoons grated fine breadcrumbs
* 1 slice of bread (core) soaked in milk
* 1 tablespoon Parmesan cheese
* freshly chopped parsley
* salt
* white pepper

* 200 g Tomato Ketchup (sweet or spicy)
* 100 ml white wine
* thyme
* white pepper
* chopped green parsley

Method of preparation:
Chicken, breast or chicken fillets are chopped with a mincer like the one from Heinner ( Then in the mixture of minced meat add finely chopped onion with a mincer such as Heinner
( and then destroyed. Season with: paprika, a tablespoon of garlic sauce (2 cloves of garlic rubbed in a mortar with salt and a tablespoon of warm water), and egg.
Incorporate the white breadcrumbs squeezed with milk, egg, greens, salt and white pepper to taste. Mix well and form meatballs suitable for large.
Place on a baking sheet and bake in the oven at 180 ° C for 25 minutes. They return after 10 minutes and so on until they brown nicely.
From half a kilogram to the size of the image, approx. 14 meatballs, if you make them smaller you will get more.
After removing them from the oven, the meatballs are moved to a pan with a little olive oil. Add the sweet or spicy ketchup to taste and thin with white wine. Season with salt and pepper and bring to a boil. Add the freshly chopped parsley on top and serve with a mashed potato. Good appetite!

Dessert: Strawberry, chocolate and fresh cake

Wheat ingredient:
* 4 husband eggs
* 125 g butter at room temperature
* 250 old powder
* 360 g of flour
* 1 sachet of baking powder
* 1/2 teaspoon salt
* 200 ml milk
* 1 teaspoon vanilla essence
Countertop syrup:
* 250 ml water
* 150 g sugar
* 1 teaspoon vanilla essence

* 500 g strawberries
* 400 g chocolate 50% cocoa
* 50 g butter
* 300 + 100 ml cream for whipped cream
* 80 g powdered sugar
* 1 hardening sachet for whipped cream

Method of preparation:

In a bowl, rub the butter with the sugar using the mixer (, until it becomes creamy. We start to add eggs, one by one, until each one is well incorporated and finally the vanilla essence. Turn off the mixer and add flour and baking powder, alternating with milk.
Wallpaper a cake form 23 cm in diameter with baking paper and then turn the dough upside down. Bake in the preheated oven at 170 & # 176C, approx. 50 minutes, but only after passing the toothpick test, remove the form from the oven. The top will grow a little in the center, but we cut this "word" and we eat it, and we cut the rest into two discs.
We make a syrup dim water, sugar and vanilla with which we syrup the two countertops.
We wash the strawberries, drain them, cut the green part and depending on how big they are, cut them into 3-4 slices.
Melt the chocolate with 100 ml of whipped cream and 50 g of butter. Separately in another bowl beat with the Heinner mixer ( the rest of the cream with 80 g of powdered sugar and the whipping cream .
Place the first countertop on a plate and spread half of the melted chocolate, letting it reflect on the side of the countertop.
Let it cool and harden for 3-4 minutes and place half of the whipped cream on top. Garnish with half of the strawberry pieces.
Place the second top over the strawberries and repeat the operation. Let cool for half an hour then serve. Good appetite!


Soup: Vegetable cream soup


1 large carrot,
1/2 parsnip root
1 parsley root
1/2 medium celery root
2 potatoes
5-6 bunches of cauliflower
1 bell pepper
4-5 large tomatoes
1 onion
1.5 l chicken soup
croutons and chopped green parsley

Method of preparation:

The vegetables are cleaned, washed and boiled in chicken broth less cauliflower.
When all the vegetables are almost completely cooked, add the cauliflower, which will be boiled in a few boils.
Put the vegetables in the PowerPlus1000 table blender and pass all the vegetables well. Add the puree obtained over the rest of the soup. Add salt to taste. For serving, use croutons and sprinkle over the soup and a little finely chopped green parsley.

Main course: Mashed potatoes with mashed potatoes


500 gr pork
1 medium onion
3-4 cloves of garlic
2 slices of bagel
2 eggs
green parsley
salt and pepper
Mashed potatoes
6 -7 large potatoes
2 tablespoons butter

Method of preparation:

We chop the meat with the Power Action Duo 6080 Chopping Machine
Onions and garlic are cleaned and finely chopped with the help of the Delice 450 Chopper. Add the slices of bagel soaked and squeezed well, finely chopped greens, salt, pepper and eggs. Homogenize the composition from which we will shape meatballs that we fry in hot oil.
While we prepare the meatballs, we will put the potatoes to boil in salted water. When they are ready, they are drained and passed with the HM250 Mixer hm-250. Add the butter to the potatoes and mix until you get a fluffy puree.

Dessert: Orange cake


100 gr butter
150 gr sugar
250 gr flour
3 eggs
50 ml milk
1 teaspoon orange essence
1 baking powder
300 gr sour cream,
150 gr sugar
1 sachet of gelatin
juice from 2 oranges
250 ml fresh
Cream 2
200 ml fresh
70 gr sugar
50 gr cocoa
100 gr chocolate
juice from 3 oranges
3 transparent jelly cake envelopes
150 gr sugar
2-3 oranges cut into thin slices

Method of preparation:

Mix eggs with sugar, add melted butter, milk, flour, orange essence and baking powder. For this we use the HM250 Mixer -hm-250. Bake the top in a round shape. When it is baked, take it out of the mold and leave it to cool.
Cream1: Beat the cream with sugar and orange juice to which we add hydrated and melted gelatin. Incorporate the whipped cream at the end.
Cream 2:
Melt the chocolate in hot cream and add the sugar. Let it cool and then mix well.
For the preparation of creams we use the whole Mixer HM250.
We assemble the cake as follows:
Put the top on a plate. Place the detachable circle around it. Put 1/2 of the white cream, then the chocolate cream, the rest of the white cream and let it cool for 4-5 hours.
We squeeze the oranges with the Citrus 850S Citrus Juicer
After this time we prepare the jelly cake with orange juice according to the instructions on the envelope. Over the cake we arrange the orange slices and pour the jelly over them. Let it cool again for 1 hour.


Soup: Vegetable cream soup with croutons

Ingredients for 2 servings of soup:

1 onion, 1 carrot, 1 parsnip root, 2 potatoes, 2 cloves garlic, 1 tomato, 1 red pepper, 2-3 tablespoons butter, 2-3 tablespoons sour cream, salt,
Pepper, sweet paprika, fresh parsley

-for croutons: 3 slices of bread, 3-4 tablespoons olive oil, oregano

Method of preparation:
I washed the vegetables and cleaned them. I cut the fish onion and put it in a pot to harden in 2-3 tablespoons of butter.
I cut the carrots and parsnips into slices, I cut the tomatoes and garlic into slices and the potatoes into cubes.
I added all the vegetables over the onion, I put a little water, I seasoned with salt, pepper and paprika and I left them to cook for a few minutes. I then added 2-3 cups of water and let them boil.
Meanwhile, I prepared the croutons: I cut the bread slices into cubes and put them in a tray, I sprinkled them with olive oil, I sprinkled oregano and I baked them for a few minutes, until they were browned. .
When the vegetables were cooked, I took them out (but kept the soup in which they boiled) and left them to cool a bit, then I put them in the blender. PowerPlus1000 table blender / food-preparation / omx-ir-1000 / powerplus-1000-table-blender and I passed them until a paste was formed.
I added the soup a little until I reached the desired consistency, I added salt to taste and I mixed. I poured the cream soup into the plates and garnished it with finely chopped parsley and croutons.

Main course: Tart with pipote


-for the dough: 250g flour, 125g butter, 1 egg yolk, water, a pinch of salt
-for the filling: 300g chicken breasts, 1 jar of mushrooms, 100g green olives stuffed with donuts, 1 onion, 2 eggs + 2 egg whites, thyme, salt
-for garnish: 1 egg yolk, 2 tablespoons milk, 50g unroasted sesame seeds

Method of preparation:

I cleaned the pipettes and cut off the excess fat, then boiled them in salted water for 30 minutes. I drained them and passed them through the mincer MGL12B I peeled the onion, cut it into slices and passed it through the mincer. I mixed the resulting pasta with thyme, beaten eggs, sliced ​​olives and finely chopped mushrooms and salt to taste. I cooled the composition.
For the dough, I mixed flour with salt and butter. I crushed the mixture between my fingers, I added the yolk and then water, little by little to bind. I kneaded until I got a homogeneous dough and let it cool for 30 minutes.
I spread a sheet of dough and placed it in a pan greased with oil and lined with flour, I pricked it with a fork and I placed the filling. From the dough left on the edges I cut different shapes (I used a star-shaped mold) which I placed over the filling. I mixed the yolk with milk and greased the dough and then sprinkled sesame seeds.
I put the tart in the hot oven for 45-50 minutes, until it browned nicely.

Dessert: Chestnut puree cake


-for the top: 50g black cocoa, 150ml water, 6 eggs, 150g sugar, 120ml oil, 280g flour, 1 teaspoon baking powder, rum essence
-for the filling: 250g chestnut puree, 300ml liquid cream,
-for the chocolate ganache: 200g dark chocolate, 200ml liquid cream

Method of preparation:
I put the cocoa in a bowl and poured boiling water, stirring constantly until smooth, then left to cool.
I beat the egg whites hard with a pinch of salt. I added half the amount of sugar and mixed with until I got a glossy meringue. I rubbed the yolks with the other half of the sugar until they became white and creamy. I gradually added the oil, rum essence, then the cooled cocoa composition. I incorporated flour mixed with baking powder and at the end, in 2-3 installments, the meringue.
I poured the composition into a tray (26 cm in diameter) lined with baking paper. I put the tray in the oven over medium heat for about 40 minutes, until the top became firm to the touch. I took it out on a grill and left it to cool. After the countertop cooled, I cut it into 3 parts.
For the cream: In a bowl I beat the whipped cream well with and then I mixed it with the chestnut puree. I placed a countertop on a plate, then I spread half of the cream, I covered it with the second cake countertop and I spread the remaining cream then I covered it with the remaining countertop. I got cold.
For the chocolate ganache: I heated the baine-marie whipped cream. When it warmed up, without boiling, I added the chopped chocolate and mixed well. I left it to cool for 2-3 hours, after which I mixed the cream until it doubled in volume. I covered the cake with the chocolate ganache and garnished it with some whipped cream.



Appetizer: Roll with spinach and cheese

Required: for countertop: 6 eggs, 6 tablespoons flour, 6 tablespoons sour cream, 400 g boiled spinach
,salt pepper
for the filling: 300 g cheese (200 g telemea or hard salted bellows, 100 g
sweet cheese), 1/2 onion, 4 tablespoons sour cream, 2-3 green plums, pepper
Preparation: Separate the eggs and mix with the mixer the yolks with the chopped spinach
small, sour cream, flour, salt and pepper to taste.
Beat the egg whites well with the mixer and a pinch of salt, then put the fish
spinach cream and mix with a spoon by turning over so as not to
leave the egg whites. We spread a baking paper in the large stove tray
turn the composition over, level with a spatula and bake for 20 minutes.
When it is ready, bake the roll sheet on a damp towel and
roll tightly. Let it cool and in the meantime make the filling.
Mix the cheese, put the chopped onion and continue until you get a paste
fine, then add the chopped dill and a pepper powder.
Chop the bell pepper into small cubes.
Gently unwrap the roll from the towel, peel off the baking paper, then
we spread the filling and at the inner edge we put the chopped pepper in a row.
We roll it tightly, wrap it with the baking paper detached earlier and put it on
cold for at least 6 hours.
Cut the roll into slices with one finger and serve as an appetizer with something else
I assure you that it is wonderful, even last Saturday I did using it
this recipe from the Recipe Book and was very much appreciated.
To beat the egg whites I used the mixer and the one with the bowl I think it is the most
suitable because while he works you can do something else
to mix the yolks I used the mixer as well, only I washed it between uses and thus I made my work much easier and I shortened the cooking time.

Main course: Stuffed lamb

Required: a quarter of lamb (front leg and ribs to the leg
back), lamb organs, 4 eggs, green onion bindings, 2 garlic bundles
green, 1 bunch green dill, 1 bunch green parsley, salt, pepper.
Preparation: wash the organs well, clean them and boil them in water
cold. Let it boil for a while, taking care to take the foam formed
with a spatula. When they are ready we rinse them with cold water and put them in the car
meat mince together with washed and drained greens
add salt, pepper, 2 well beaten eggs and mix well
Boil the remaining 2 eggs. When they are ready, put them in cold water
and we clean them.
We washed the part of the lamb we were talking about and cleaned it well and slowly
we make a pocket with our hands above the ribs, walking with our hands up
under the pulp. In this large pocket we will put the filling trying to
fit as much as possible, but be careful not to break the skin. In the middle
add the 2 whole or half boiled eggs and continue with
the filling, and at the end we sewed with thread or we caught with toothpicks.
Sprinkle well the whole piece of lamb with salt and pepper, place in the pan
, put a glass of water and put in the oven for 2-3 hours to penetrate
ok, but don't forget to sprinkle the sauce from time to time in the pan and let
we turn the lamb a few times.
It is very well served both fall and cold. It is cut into slices and served with
Spinach or just lettuce is wonderful, in our country it does not stink
Easter meal and more.
To make things work faster I used the shredder and very
Hello, I think this would be the Power Action Duo 6080 Shredder:

Dessert: Easter without dough

Required: 10 eggs, 200 g margarine, 1 kg sweet cheese, 400 g powdered sugar, 100 g
flour, 1 sachet baking powder, 200 g raisins, a pinch of salt, a vial of
for the icing: 200 g sugar, 2 tablespoons water, 2 tablespoons milk, 1 teaspoon starch, 100
g nuts, 100 g chocolate
Preparation: grease with margarine a detachable cake tray about 25 cm in diameter.
Melt the margarine in the hot oven and let it cool.
Beat the egg whites well with a pinch of salt, add powdered sugar.
We mix the yolks with well drained cheese and melted margarine
chilled, raisins kept in rum essence, and finally mixed flour
with baking powder.
Pour the composition into the greased pan before and put it in the oven for 50 minutes, after I have heated it.
Easter should be well browned and we try with the toothpick to see if it is ripe.
When Easter cools down a bit, we make the icing like this: caramelize the sugar, quench with water
, let the sugar melt and if necessary fill with water, then pour the starch
dissolved with milk and mix to obtain a homogeneous icing. Add half of the
chopped chocolate and let it melt as well. This paste spreads quickly over
Easter upside down on a plate After the icing hardens, decorate by placing the walnuts on the marl and
finely chopped chocolate.
It is an Easter favorite of my family and even if I always do the other Easter with
dough, it has higher pass.
To beat the egg whites, the bowl mixer is the best choice
it makes your work easier by shortening the preparation time and I find it very useful.
To chop small walnuts and chocolate, I use the chopper and so I finish the job faster.


Soup: Cauliflower cream soup

4 large bunches of cauliflower
200 ml vegetable soup
2 tablespoons of seed
a clove of garlic
2 slices of toast

The cauliflower is washed and boiled (5-10 min) until soft.
Drain in a strainer.
Pass it with the blender, and put the vegetable soup. Put it on the fire for 5 minutes and add the crushed garlic and salt. Serve with sour cream and croutons.

Main course: Homemade sausages with polenta and sauce

The meat for sausages is chopped with the help of the mincer, especially since it also has an accessory for sausages, so it makes our work instantly easier.

4 pieces of spicy raw sausages
a little bit of oil
2-3 cloves of garlic
1 tablespoon tomato paste
a glass of water.
2 glasses of 250 ml of water
a 250 ml glass of corn flour

Cut the sausages into 2 cm pieces. Heat the oil and add the quanta, to brown a little. Add chopped garlic, salt, pepper, tomato paste and water. Bring to the boil until reduced.
Polenta: Put water to boil with salt, when the water boils, pour the flour in the rain, stirring constantly so as not to make lumps and let it boil.

Very much need for mixer and grinder.
We use the mixer to beat the walnut meringue, cream and whipped cream. And Grinder to grind walnuts and to grind hazelnuts or walnuts for cream.

-for a sheet: 2 egg whites, 2 tablespoons sugar, 1/2 tablespoon flour, 40 g ground hazelnuts (or walnuts). If I make 3 sheets.
Cream 1
the remaining 6 yolks, 6 tablespoons sugar, 340 ml milk, 2 tablespoons flour or starch,
100-150ml whipped cream, vanilla essence.
Cream 2
200 ml whipped cream, 150 g sugar, 120 g crushed hazelnuts larger pieces
First make a sheet, beating the egg whites, add the sugar and beat until it melts, add the walnuts (hazelnuts) and finally the flour. Bake on a baking paper cut to a diameter of 24 cm, over low heat until it is red. Remove and make the next sheet. and then the next.
The remaining 6 yolks from the leaves are mixed in a saucepan with starch (or flour), sugar and milk gradually added, put on the fire and stir constantly until it thickens like a pudding. Let it cool.
In a bowl, beat the whipped cream and incorporate the boiled cream.
Melt the sugar and pour it into a thin layer on a baking sheet, let it cool and crush it or grind it. Beat the whipped cream and add the caramel + crushed hazelnuts.
a sheet, 1/3 cream 1.1 / 3 of cream2, sheet. as . and the last layer should be cream 2.


Soup: Pumpkin cream soup with ginger

1.5-2 kg of pumpkin
2 carrots
2 potatoes
2 tablespoons butter
1 cube of concentrate
1-2 cm ginger
3 tablespoons lightly fried pumpkin seeds
Servings: 0 Preparation time: less than 60 minutes

Carrots are cleaned, washed and cut into slices.
Peel a squash, grate it and cut it into cubes.
Pumpkin (squash) is peeled and pitted and cut into small pieces.
Put all the vegetables in a bowl and cook with the butter for a few minutes.
The ginger is peeled, washed and put on a small grater.
In a pot, boil 2 l of water and the concentrate cube. After it starts to boil, add the ginger and sauteed vegetables. Salt, pepper to taste and cook for about 40 minutes on medium heat.
When the vegetables have boiled, put them in the PowerPlus1000 table blender and pass them until they become cream.
Put the cream in the pot in which they boiled and leave it for a few minutes on medium heat, but without boiling!
Peel a squash, grate it and fry it a little.
Put the cream soup in the plates, and sprinkle the pumpkin seeds on top.
Good appetite!

Main course: Sesame meatballs

500 g minced pork or mixture
1 onion
1 clove of garlic
200 g breadcrumbs
200-300 g of sesame
2 slices of bread
2-3 eggs
frying oil

Finely chop the onion and garlic with a Heinner chopper
Mix with bread crumbs, meat and spices. (You can add an egg to this mixture, I haven't laid it before.)
Beat eggs and place in a bowl.
The meatballs are formed and they are passed through egg, breadcrumbs and again egg and sesame.
Then put in hot oil and fry on both sides until golden.

Desert: Tort Kinder Penguin

5 eggs
100 g sugar
50 ml milk
140 ml oil
50 g gray
40 g cocoa
70 g flour
2 tablespoons honey
1 teaspoon baking powder
1 sachet of vanilla sugar
400 ml whipped cream
2 tablespoons sugar
2 tablespoons condensed milk
5 g gelatin
vanilla essence
Glaze 1:
60 g dark chocolate
35 g butter
1 tablespoon oil
1 teaspoon water
Glaze 2:
150 g dark chocolate
75 g butter
75 ml whipped cream
For the countertop:
The yolks are mixed with sugar and vanilla sugar until they double in volume and light in color. Separately mix the flour with the baking powder, cocoa and ground semolina, then incorporate it into the yolk cream. Add the milk, oil and honey and mix until smooth. The egg whites are mixed with foam with a pinch of salt, and then easily incorporated into the composition.
Divide the dough into two equal parts and bake two sheets in a tray lined with baking paper, over medium heat, for about 15 minutes. Allow the sheets to cool without removing the baking paper.
For the cream:
Mix the cream until it becomes fluffy, and then add the sugar and mix a little more. Gelatin is hydrated in 3 tablespoons of cold water for 5 minutes. Dissolve hydrated gelatin over very low heat, taking care not to boil. Gradually add condensed milk and vanilla essence over gelatin and mix until smooth. Then pour the mixture over the whipped cream and mix gently until smooth.
For glaze 1:
Melt all ingredients over low heat or microwave and mix until smooth.
Place a countertop sheet on a plate and mount the ring around it. Put half of the cream on the counter and level it. Then lightly pour icing 1 and put the cake in the freezer for 5 minutes, until the icing hardens. Remove the cake from the freezer and spread the rest of the cream, then cover with the second sheet. Then put the cake in the fridge for 2-3 hours. After it has cooled, loosen the ring.
For glaze 2:
Put the ingredients on a very low heat and leave until they melt. Remove from the heat and mix well. Allow to cool slightly, then put over the cake starting from the middle.
Garnish according to your preferences and put it in the fridge until the icing hardens


Soup: Cream of carrot soup with croutons

2 onions
2 medium-sized potatoes
6 medium-sized carrots
vegetable soup or cube knorr
salt pepper

I boiled 1 - 1.5 l of water in which I diluted 1-2 cubes with vegetable flavor. I hardened the onion in oil, I added the carrots cut into thicker slices. I covered and let it simmer for about 10-15 minutes with 1-2 tablespoons of vegetable soup.
I cut the potatoes into cubes and added them over the carrots, pouring the rest of the soup. When the vegetables were cooked enough, I passed them until they all became a cream.
I seasoned with salt and pepper to taste.
I cut a few slices of bread into cubes with a side of about 1 cm. In a small pan I put 1 tablespoon of oil and when it was hot I put the bread cubes, always moving the pan from the wrist, until the cubes turned golden. I sprinkled the croutons over the soup.
For the passage of vegetables, it is a great help to me

Main course: Potato balls with greens

3 large potatoes
2 eggs
50 gr. hard cheese

I boiled the potatoes and mashed them after they cooled. I added grated cheese, an egg and salt and pepper to taste.
Separately I beat an egg in a bowl.
In another bowl I mixed the homemade breadcrumbs with the finely chopped parsley.
I formed balls of composition that I gave through the beaten egg and then through the green breadcrumbs and fried them in oil until they turned golden.
When preparing this preparation I would use to homogenize the composition and to prepare homemade breadcrumbs.

5 apples
50gr. butter
5 tablespoons sugar for caramelization
For the top: 3 eggs, 3 tablespoons caster sugar, 4 tablespoons flour, a pinch of salt.

I spread the butter on the bottom of a non-stick pan. I sprinkled 5 tablespoons of sugar and placed the apple slices next to each other. I put the bowl on medium heat and waited for the sugar to caramelize, without mixing in the bowl.
Separately I made a pandispan dough from 3 eggs. I beat the egg whites with the sugar, I added the yolks and the flour and salt powder.
Over the caramelized apples I poured the pandispan composition and put everything in the oven, on stage 3, medium heat until it browned nicely, about 35 minutes.
When it was baked, I turned the tart over on a plate.
To make this preparation I would use


Appetizer: Pancakes with cottage cheese


- 1 ou
- 100 g of white flour
- 2 cloves of garlic
- 1 teaspoon oil
- 250 g of cottage cheese
- 150 ml of milk
- salt, pepper to taste
- a few cloves of green garlic
- 150 g boiled red beets
- 1 tablespoon of sour cream

Method of preparation :

In the bowl from the food processor mix boiled beets and cut into small pieces with the 2 puppies of garlic, egg, oil, milk and a pinch of salt and pepper. Then add all the flour and mix for another 1-2 minutes. The result will be a slightly more consistent composition than the usual pancake dough. Heat a pan of pancakes, grease with 2-3 drops of oil and put a polish of this composition. Bake the pancake for 2 minutes on each side. this composition comes out two large pancakes. You can double or triple the weights for several pancakes. The cottage cheese is mixed with sour cream and flavored with salt and pepper. Put a layer of cheese composition on each pancake and sprinkle with finely chopped green garlic cloves on top. Roll and let cool for 10-15 minutes. They can be served as such or cut into 2-3 cm slices.

Main course: Baked lamb


- 2 kg of lamb
- 2 glasses of red wine
- 3 pieces of white onion
- 2 teaspoons salt
- 2 tablespoons sweet mustard
- 1 tablespoon Dijon mustard
- 15 green peppercorns
- 1 teaspoon dried rosemary
- 4 large cloves of garlic
- 4-5 bay leaves
- A few black peppercorns
- 3 tablespoons olive oil
- 1/2 kg of new potatoes
- 1 large carrot
- 1 teaspoon dried thyme

Method of preparation :

In a bowl put the well-washed and portioned lamb meat in larger or smaller pieces (according to preference) together with 1/2 onion cut into large pieces, bay leaves, black peppercorns, dried thyme, 1 teaspoon salt and the wine. Mix with your hands, cover and leave to marinate for 4-5 hours. Then move the meat with the marinade in a saucepan, add more water to cover the meat well and simmer 2 hours. When the meat is soft and tender, take it out in a bowl and leave it to cool a little. Meanwhile, with an electric grinder -150w-hcg-150ss grind green peppercorns, dried rosemary, garlic, 2 tablespoons oil and mustard. We make a marinade. The new potatoes are not peeled, they are only peeled with a vegetable brush. If they are small, they are not cut, they are left whole. .In a deep baking tray arrange the pieces of meat well greased with mustard marinade. Among the pieces of meat put the vegetables. Cover with aluminum foil and put in the oven heated to 200 degrees for an hour. 1/2 hour remove the aluminum foil to brown the meat nicely. When the meat is browned and the vegetables are soft and tender, it can be served with vegetables or with a salad of vegetables.

- 400 g flour
- 300 g sugar
- 1 ou
- 1/2 teaspoon salt
- 4 teaspoons gray
- 230 g butter
- 450 g pitted cherries
- 1 tablespoon oil for greased tray
- 1 teaspoon baking powder

Method of preparation :

Remove the seeds from the cherries and put them in a bowl. Sprinkle 100 g of sugar and the 4 teaspoons of semolina over them. Mix. I used frozen cherries. Flour, 200 g of sugar, salt and baking powder are mixed. 2-3 minutes on the robot. Add the egg and butter cut into cubes. The butter must be cold. Mix everything with the mixer: hm-250 turns into a dough (2-3 minutes). The dough is divided into two smaller pieces. In a tray with a size of 20/30 cm, greased with oil, put the first piece of dough. Spread a little with your hand then put an aluminum foil over the dough and with the help of a glass spread the sheet. Over the dough sheet sprinkle the cherries drained of juice. Above the cherries grate on the grater with large holes the other piece of dough. but in the end I succeeded. Bake in the preheated oven at 180 degrees for 40-45 minutes.
Cut into squares only after it has cooled.


Soup: Vegetable cream soup

Ingredients: 4 large carrots, a bell pepper, a white onion, half a celery, a parsnip, 2 parsley threads, a few pieces of cauliflower, a handful of peas, 3 potatoes, 2 tablespoons oil, salt, pepper
Preparation: clean the vegetables, wash well and cut into large pieces. Onions, peppers, carrots, celery, parsley and parsnips are hardened in 2 tablespoons of oil. Mix with a wooden spoon.
After a few minutes, pour enough hot water to cover them and a little on top, put the lid on and let it boil until the vegetables are soft. Add hot water if needed. Finally add the cauliflower, diced potatoes and peas. Bring to a boil until cooked through. Remove the vegetables and pass them by hand, but they are best served in a blender ( The soup is creamier.
Vegetable cream soup is served hot with sour cream and toast cut into cubes & # 8230..that is, croutons.

Main course: Tuna meatballs with potatoes

Ingredients: 1 can of tuna pieces in oil, 3 potatoes, 3 cloves of garlic, 1 green onion, parsley, 1 egg, 2 slices of bread, 1 tablespoon breadcrumbs, salt, pepper, oil for frying

Preparation: Boil the potatoes and chop the green onion together ( Mix with bread soaked in water, squeezed and crushed, breadcrumbs, salt and pepper. Finely chop the parsley & # 8211 I cut them with scissors & # 8211 the garlic is given through the press and mixed with the drained oil and mashed tuna. Combine the two compositions, add the egg and mix until a homogeneous paste is obtained. Form meatballs that are fried on both sides in hot oil. Remove on absorbent wipes to remove excess fat. Transfer to a dry bowl and serve hot with potatoes with a cabbage salad.

Desert: Desert the glass

Ingredients: 5-6 biscuits, 1 orange, coffee cream, coffee syrup, cranberries, whipped cream and ness for decoration.
Preparation: break the biscuits into small pieces, add a little syrup and put a few in the glass. Put a spoonful of cream, the pieces of orange, cranberries, another spoonful of cream, biscuits, orange, cranberries and at the end a generous spoonful of whipped cream. Garnish with grated orange peel, ness and cranberries, with mushrooms. or coffee hearts.
When the cream from other dishes remains, such a tasty and flavorful dessert can be made.

Ingredient ness cream: 200 ml liquid whipped cream (I used Whipping Cream), 100 g white chocolate, 1 tablespoon ness
How to prepare ness cream: Put the broken white chocolate in small pieces in liquid cream and dissolve on a steam bath until it melts.
Add the ness and mix. Allow to cool and then mix ( vigorously until it becomes a consistent cream. If necessary, an envelope of whipping cream can be added.


Appetizer: Appetizer check with huts


5 eggs (4 if older)
3 tablespoons yogurt
2 fire cabanos
4-5 slices of fillet muscles
2 slices of smoked pastrami
1/2 ardei kapia
1/2 yellow pepper
100 gr pitted olives
2 tablespoons grated Parmesan cheese
7-8 tablespoons flour
1 teaspoon baking powder
1 teaspoon grated dried oregano
green dill

Method of preparation:

Cut the fillet and pastrami into cubes.
We cut the olives into rounds.
We clean the red pepper and kapia from seeds and cut it into suitable pieces.
We take a few strands of green dill, wash them, remove the tails and chop them finely.
We put eggs in a bowl and beat them with the help of the HM-250 mixer ( with a pinch of salt.
Add the yogurt, baking powder, flour, then chopped green dill.
Incorporate the ingredients we cut and mix with a spoon.
Sprinkle a little pepper, oregano, grated Parmesan cheese and mix well.
Grease a cake pan with margarine, line it with baking paper and pour half of the composition.
Place the two whole cabanos threads in parallel, and pour the rest of the composites on top.
Level with a spoon and put the tray in the hot oven.
Adjust a suitable temperature and leave until the cake is well penetrated and browned on top (we do the toothpick test).
When it is ready, take it out of the oven to cool and serve.
Enjoy your meal!


1 sauerkraut
1 piece of boneless pork leg of about 800 gr
1 homemade sausage
1 onion
1 green onion
1 carrot
1/2 red pepper
100 gr peeled tomatoes
1/2 green dill tie
1 tablespoon donut paste with kapia
1 teaspoon paprika
1/2 teaspoon dried thyme
2 tablespoons tomato paste
2 tablespoons oil

Method of preparation:

Wash the cabbage, remove the stalk and let it soak in cold water for a while.
Drain it when it is sufficiently removed from the salt and chop it with the help of the Delice 450 chopper (
We wash the pork and cut it into suitable pieces.
We clean the onion, chop it, and make the green ones into rounds.
Cut the red pepper and the peeled carrot into cubes.
Heat the oil in a saucepan, place the meat and brown it on all sides.
Add onion, carrot, green onion, red pepper and simmer for 2-3 minutes, then chopped cabbage.
Cover everything with water, season with salt, pepper and paprika.
Let it drop by about half, add the chopped peeled tomatoes, dried thyme, tomato paste, finely chopped green dill, donut paste with kapia.
Mix them well, if necessary add a little more water, then pour everything into a tray.
Level nicely, cut the sausage into rounds on top and cover with foil.
Put the cabbage in the hot oven, at a suitable temperature, let it cool well, and at the end we uncover it for 10-15 minutes to catch a light crust on top.
When it is ready, take it out of the oven and serve.
Good appetite!


For the dough:
450 gr flour
20 gr yeast
140 gr natural yogurt
1 or
5 tablespoons sugar
70 ml of milk
60 gr butter
a pinch of salt
orange peel
1.4 kg mere
6-7 tablespoons sugar
2 tablespoons oil
1 teaspoon cinnamon
1/2 teaspoon ground anise
2 teaspoons powdered sugar with vanilla pods
1/2 cup ground walnuts
1 egg for greased
powdered sugar

Method of preparation:

Mix the yeast with 1 tablespoon of sugar until it dissolves.
In a kettle we pour the milk, the butter, we transfer everything on the fire until the milk becomes warm and the butter is melted.
In a bowl put sifted flour, salt, sugar, dissolved yeast, egg, grated orange peel and mix lightly by hand.
Add the yogurt and incorporate it.
Pour a little of the milk-butter mixture and from now on knead until the dough becomes homogeneous, non-sticky and easy to shape (I have 2 tablespoons left of the milk-butter mixture).
Cover the bowl with a clean towel, leave it in a warm place away from the current for 1 hour to ferment.
We wash the apples, peel them and pass them through the knife of the Facille 400 food processor (
In a saucepan put the oil, grated apples and squeezed the juice.
Over, add the sugar, vanilla bean sugar and leave them on the right heat until they have no juice at all.
Remove from the heat, season with cinnamon, ground anise and leave to cool.
When the apples have cooled, add the ground walnuts.
We divide the leavened dough in two.
Spread the first sheet as thin as possible, grease a rectangular tray with margarine, line it with baking paper, place the sheet and prick it with a fork. We remove the excess from the edges with a knife.
Pour the filling and level it with a spatula.
We spread the second sheet, place it over the apples and prick it again with a fork.
From the dough cut from the edges I made another mini pie, and with a shape I cut leaves that I placed on top.
Beat a beaten egg and grease the pie with a brush.
Put it in the hot oven, set a suitable temperature and in 35-40 minutes it is browned, baked and take it out to cool.
Powder it with sugar, portion it and serve.


Soup: Pumpkin cream soup


500 gr pumpkin
1 para
50 gr butter
1 onion
700 ml chicken soup
100 gr sour cream
100 gr cow's cheese
1 parsley root
1 slice of celery root
1 clove of garlic
salt and pepper
1 tablespoon oil
Method of preparation:
Cut the onion into small pieces, cook in oil. Cut the pumpkin, celery, parsley into cubes and place over the onion. Add the soup and garlic, a teaspoon of salt and a little pepper.
Boil until the pumpkin is completely soft. Put the vegetables in the blender and make the puree. Add the cream and cheese over them. Continue to mix well. Season if necessary. To mix the vegetables in the soup I used the Delice 600 Blender
Serve as we wish: with croutons, with sour cream on top, with ground pepper.


1 over Sanger -Novac fresh
300 gr fresh mushrooms
300 gr cherry tomatoes
1 glass turns white
1 glass of water
1 leurda tie
50 gr pine buds
50 gr grated cheese
100 ml of olive oil
juice of half a lemon

Method of preparation:
Put the washed and chopped leurda in the PowerPlus1000 table blender Add the rest of the ingredients and pass until you get a pretty composition homogeneous. The fish cleaned, washed, salted and pepper is placed in the tray in which I put a little olive oil. We grease the inside of the fish with pesto and also on the outside. The sliced ​​mushrooms and the tomatoes cut in half are placed next to fish. Fill with water and white wine. Put aluminum foil and bake for 40 minutes. The aroma of pesto will give a special flavor to the fish.

7 eggs
400 gr sugar
250 gr margarine
500 gr flour
1 sachet of baking powder
fresh mint (I had a bowl - of soup - finely chopped leaves)
400 gr strawberries
200 gr sugar
1 sachet of jelly (15 gr)
500 gr strawberry yogurt
400 gr whipped cream
Mirror glaze:
I know that I found this icing in several people, but I kept the quantities that I saw that Laura Adamache also used. For the size of my cake there are ideal quantities. If you have a smaller cake, what will be left in the fridge? and reheat it very little.
175 ml water
150 ml liquid cream
225 gr sugar
70 gr black cocoa
10 gr gelatin
Method of preparation:
Rub the margarine together with 300 gr of sugar. Add one yolk at a time until we incorporate them all. Add the flour and baking powder and mix well.
Beat the egg whites with the mixer: to which we add the remaining 100 gr of sugar and finally mint.
Incorporate the egg whites into the yolk mixture. I baked the top in a round cake shape of 30 cm.
The baked and cooled top is cut in half.
The strawberries, cleaned of the leaves, are cut into pieces and boiled for 5 minutes together with the sugar. Then let the fruit cool.
Hydrated and melted gelatin is mixed with boiled fruits and fruit yogurt. In the whipped cream, add the yogurt mixture.
The top placed on the plate, the detachable ring of the baking tray is placed around it. We put the cream and level it well.
Cover with the second sheet of countertop, press lightly and let cool for a few hours.
I always keep on top the part that was on the baking paper because it is perfectly straight.

Mirror glaze:
Water, sugar, cocoa and whipped cream are put on the fire and boiled just enough to melt the sugar.
We strain the icing so as not to be surprised that we are left with cocoa lumps. The darker the cocoa we have, the more perfect the icing will be. We let it cool quite a bit, as long as it is still very fluid. add to the rest of the mixture.
Pour lightly from the middle of the cake and let it drain easily on the edges. It should not be touched with anything.
It is best to place the cake on a grill to be placed on top of a larger tray from which we can recover what is flowing. Eventually we put on the edges of the cake where there are spaces left uncovered by the icing.
I left the cake for about 30 minutes and then transferred it back to the plate.


Appetizer: Stuffed eggs

5 eggs
1 box small pate
salt, pepper, mayonnaise oil
2-3 sour cucumbers
1 tablespoon mustard
200 gr sour cream

Boil eggs for 10 minutes. When they have cooled, peel them, cut them in half and remove the yolk from each egg.
The yolks are crushed, mixed with the pate and two tablespoons of mayonnaise. They match the taste with salt and pepper. Then fill the egg whites.
From a raw egg (yolk), a boiled egg yolk, mustard and oil is made mayonnaise with the help of the mix, when it is ready add salt, pepper, sour cream and sour cucumbers which are cut into cubes with the help of the mincer and drain the juice
This composition is placed in the plate, then the filled egg whites are placed, with the filling down.
Garnish with curly parsley.
I wish you good appetite.

Main course: Lamb stew

1 kg lamb (ribs and chop)
2-3 onions
2 bunches of green garlic
2 carrots
100 ml oil
salt, pepper, bay leaf
1 link leustean
300 gr mushroom mushrooms

I prepared this food in a pressure cooker.
The meat is washed and cut into pieces. Put in a pressure cooker, add a cup of water, oil, salt, pepper, bay leaves, onions, carrots, finely chopped mushrooms.
The vegetables are cut with the help of the Delice 450 shredder from Heinner
Leave it to boil for 1 hour, the meat being sufficiently cooked. Then add the finely chopped green garlic.
Finely chop the larch and sprinkle over the meat.
It can be served simply or with a garnish.

Dessert: Cake with straciatela and ness

6 eggs
6 tablespoons flour
6 tablespoons sugar
2 tablespoons cocoa
1 baking powder

Whisk the egg whites. Add the sugar and continue beating until you get a strong meringue. Add the yolks. Incorporate flour, baking powder and cocoa and pour the composition into the tray lined with baking paper. Let's go to the oven.

400 gr liquid whipped cream
2 boxes of mascarpone
100 gr powdered sugar
100 gr milk chocolate
2 teaspoons cream

Mix the whipped cream with the Heinner mixer then add the two cans of mascarpone and powdered sugar. Divide the cream into two equal parts. Put the chocolate pieces on one side and put the snow cream on the other.
400 ml water
150 gr sugar
1 esenta rom
Put the water with the sugar on the iron until the sugar melts. When it cools down a little, add the rum essence.
Heat the whipped cream, add the diced chocolate, butter and mix until you get a fine composition.
Cut the top in two, syrup it and pack it like this: put the snow cream on the first top, put the second top, then the straciatela cream. On top, decorate with chocolate icing.


Soup: Vegetable cream soup with croutons


1 onion
2 carrots
2 parsnip roots
2 potatoes
2 cloves of garlic
half a capsicum (mine was bigger) or 1 smaller capsicum
2-3 tablespoons butter (or 2-3 tablespoons oil if you want to fast)
fresh parsley
4 slices of bread
olive oil
3 cloves of garlic
Method of preparation:

Wash the vegetables well and clean them.
Cut the fish onion and put it in a saucepan in 2-3 tablespoons of butter.
Cut the carrot and parsnip into slices, cut the pepper into large cubes, cut the garlic into slices and the potatoes into cubes.
Add all the vegetables over the onion, add a little water, season with salt, pepper and paprika and let them cook for a few minutes.
Then add 2-3 cups of water and let them boil.
Meanwhile we prepare the croutons:
Cut the bread slices into cubes, line the oven tray with baking paper and bake for a few minutes.
Then we take them out and sprinkle them with olive oil and well-crushed garlic.
We put them back in the oven until they are nicely browned.
When the vegetables are cooked, put the pot on the fire, remove the vegetables (but keep the soup in which they boiled) and leave them to cool a bit.
Then we put the vegetables in the Delice 400 blender and leave them until a paste is formed.
Put the vegetable paste in a pot and put the soup over the pasta a little until you reach the desired consistency (I left it thicker), add more salt to taste (if necessary) and mix.
At the end, add the finely chopped parsley and the croutons.
Good appetite!

Main course: Muffins with natural potatoes

For 4 muffins:
3 eggs
3 tablespoons milk
3 slices of dried salami (can be replaced with anything you like)
Red pepper
2 tablespoons grated smoked cheese
4 pieces of Aperifrais Delaco cheese
butter for greased forms
Natural potatoes:
4 potatoes
chopped green parsley
Method of preparation:
In a bowl beat eggs with milk and salt to taste or we can mix them quickly with the mixer HM-250
Add the smoked cheese, the diced salami, the finely chopped capsicum and the pepper to taste.
Grease the muffin tins with butter and distribute the egg quantity evenly in 4 shapes.
Put a piece of cheese on top of each muffin and put the tray in the oven on low heat for about 15 minutes. Check with a toothpick.
After they are ready, they are served with natural potatoes: peel the potatoes and wash them well, cut them into cubes and put them to boil.
When they are ready, remove them with a spatula and drain the water, then add butter and chopped parsley.
I wish you good luck!


300 gr red lentils
a big potato
2 medium carrots
a suitable onion
a red pepper or red donut (I used donut paste)
a teaspoon of paprika
a cup of oil
2 tablespoons tomato paste
a teaspoon of dried thyme

Method of preparation:

Cut the vegetables into larger cubes.
Boil lentils, potatoes, carrots, onions and peppers or donuts in a liter of water with a little salt.
After the vegetables have boiled, take the pot to the heat and pass it through a blender.
In a frying pan, put the cup of oil and when it has heated up, add the tomato paste.
Leave it on the heat for a while, then gradually add the soup.
Put all the contents in the soup and mix.
Separately, boil another half liter of water and add it to the soup, because it is very thick and thin as you like.
In the pan, put a little oil and add the paprika and thyme, fry a little, stirring so that the paprika does not burn and add to the soup. We keep a little for decoration.
The vertical blender made my work easier by the fact that I was able to insert it directly into the pot, so I didn't have to dirty another. The texture was much finer than if I had used a different kind of blender or if I had crushed it with a fork.


For the dough: (4 pieces of pide)
250 ml of warm water
25 g of fresh yeast
1 teaspoon sugar
500 gr flour
1 teaspoon salt

For the filling:
250 gr minced meat mixture
2 onions
1 bell pepper
1/2 teaspoon lemon peel
1 teaspoon hot pepper flakes (or to taste)
salt and pepper
fresh parsley

Method of preparation:

Dough: Put the ingredients in the bread machine, corresponding to the type of machine. I put the liquids first. Let it grow in the bowl of the bread machine.
Filling: Onions and bell peppers are cut into small pieces with the robot and mixed with the rest of the ingredients. Add freshly chopped parsley.
The dough is divided into 4 pieces and we spread each piece. Add the filling in the middle and raise the edges a little, and bend the ends. Grease the edge with yogurt and put in the preheated oven. Keep in the oven until the edge starts to brown and the meat is done. Serve with fresh parsley, possibly with lemon slices.
The bread machine is very useful for those who do not want to knead by hand, it makes our work easier and while the car is kneading, we can take care of others.


For the roll:
6 egg whites
1 teaspoon of rose water
2 tablespoons Gustin starch
1 1/2 teaspoon vinegar
250 gr of sugar
For the filling:
200 ml Hula sweetened whipped cream
2 tablespoons vanilla powdered sugar
1 teaspoon of rose water
200 gr of blackberries

Method of preparation:

Preheat the oven and place baking paper on a 29x40 cm tray.
Beat the egg whites with the mixer, add the rose water, vinegar and starch.
Gradually add the sugar and mix for about 5 minutes, until the egg whites are hard and if you turn the bowl over, the contents do not spill.
Put the composition in the pan and bake for about 20 minutes or until it starts to turn brown on top. Let it cool in the pan for 5 minutes, then turn it over on a baking sheet and slowly remove the baking paper on which it was baked.
Beat the whipped cream with the vertical blender, add the sugar and rose water and put it on the roll. We put it on top of the roll and sprinkle blackberries.
With the help of baking paper we roll.
Put in the fridge, where it stays for 2-4 hours before serving.
Cut with a bread knife. I used the vertical blender, which considerably shortens the time.


Appetizer: Vegetable and homemade pies

Preparation time: 120 & # 8217
16 cannelloni (sea tubular pasta)
100g grated parmesan
Tomato sauce:
30ml oil
4 large cloves of garlic
& # 189 teaspoon chilli flakes
800g canned tomatoes
1 tablespoon fresh parsley leaves
100ml sour cream for cooking
Béchamel sauce:
50g butter
30g flour
250ml milk
1 teaspoon white pepper
& # 189 teaspoon salt
1 knife tip nutmeg powder
30ml oil
4 large cloves of garlic
1 large onion
600g chicken (I chopped it in the robot)
2 tablespoons bechamel sauce
2 tablespoons sour cream for cooking
Method of preparation:
We start with the preparation of the sauces: for the tomato sauce, heat the oil, add the finely chopped garlic, the chilli flakes, leave 1 & # 8217 then add the tomatoes (I mixed them in the robot food-preparation / hfp-400 / facille-400-food-robot-forward). Season with salt and pepper and boil for about 10 & # 8217. Remove from the heat and add the finely chopped parsley with
For the béchamel sauce: melt the butter in a pan over low heat, add the flour and mix well with the butter about 1 & # 8217, then add the hot milk, slowly and stirring constantly. We need to get a fine cream without lumps. Season with salt, pepper and nutmeg, let it boil for a few more minutes and remove from the heat.
For the filling: Heat the oil, heat the onion and chopped garlic (use, add the minced meat with http: // www. and heat together until it changes color. Season with salt, pepper and nutmeg, add the bechamel sauce and sour cream that will help bind the filling, then remove from the heat.
We put water in a large pot, we add 1 teaspoon of salt, we boil it and when it boils we add cannelloni which we leave 5 & # 8217, we boil them only in half, then we take them off the heat and we strain them .
We mix the rest of the bechamel sauce with the tomato sauce.
We take a tray (or two smaller ones, as I did), we add a few tablespoons of sauce (the mixture of tomatoes with the remaining bechamel), we fill the cannelloni one by one, (with a teaspoon) then we place them lying in the tray. Cover the pasta stuffed with the rest of the sauce, sprinkle grated Parmesan on top and put in the oven over medium heat, about 20-25 & # 8217, more precisely until a crust forms on top. We serve hot pasta!

Dessert: Buns with honey

Using the bread machine for the preparation of the dough, we save about 2 hours, compared to the traditional method.

Preparation time: 180 & # 8217
It took
250ml milk
1 or +1 yolk
120ml oil
2 tablespoons honey
1 teaspoon salt
900g white flour (for bread)
2 teaspoons dry yeast
75g old
2 tablespoons melted butter
1 tablespoon honey
1 egg white

Method of preparation:

Put the dough ingredients in the bread machine, one by one in the order listed above. We set the machine for kneading and leavening. (Check after 5 & # 8217 kneading add 1-2 tablespoons of water or flour, if needed).
When the cycle is over, turn the dough over on a board lightly sprinkled with flour. Cover and let rest 15 & # 8217.
Divide the dough into 16 pieces (or if you want them small, in 24 pieces) use the kitchen scale and form from each a ball of dough.
Place the balls in a tray lined with baking paper and leave in a warm place away from currents, to increase the dough for another 30 & # 8217.
Meanwhile, prepare the icing: combine the sugar, melted butter, honey and egg whites in a bowl.
With this mixture we grease the raised buns then we put them in the oven, at 175 * for 20-25 & # 8217 or until they brown.
Ps: They can be greased with extra honey, according to taste.


Appetizer: Homemade pate

500 gr of chicken liver
100 gr butter
1-2 egg yolks
1 carrot
Salt pepper

Boil the chicken liver, carrot and 1-2 eggs. After it cools, the liver is passed through the mincer -power-mix-1600, as well as carrot and egg yolk. The mincer helps me every time to get a fine paste. Mix, add butter (kept at room temperature) and dill. Mix well until smooth and add salt and pepper to taste.

Soup: Meatball soup


2 carrots,
& # 189 telina
1 onion
300 gr meat
1 or
1 l bag
20 ml oil
500 ml of vegetables
Salt and pepper to taste

We put 3-4 liters of boiling water in a larger pot. We add the onion, celery and carrot that we cut with the help of the food processor -400 / easy-food-robot-400. Until they boil, in a bowl put the meat over which we add 1 egg, a little thyme, parsley, salt and pepper to taste. When the vegetables are cooked, we make the meatballs. I learned from my grandmother that in order to keep the meatballs whole, I have to put a little oil on my hands. We make the meatballs and put them in the pot. When they are cooked, add the vegetables. Let them boil for a while and then add the borscht, which we boil separately. At the end we put the parsley.


1 kg of flour
6 eggs
50 grams of yeast
400 grams of sugar
3 sachets of vanilla sugar
500 ml of milk
2 tablespoons cocoa
300 grams of ground walnuts
100 ml oil
1 lemon
1 teaspoon essential rom

Method of preparation:

Mix the yeast with two tablespoons of flour and 50 ml of milk and leave it to rise in a warm place. Separately dissolve 350 grams of sugar and vanilla sugar in the remaining milk. Beat the yolks with a pinch of salt and grated lemon peel with the help of the mixer Sift the flour and make a hole in the middle. Put the leavened mayonnaise, a pinch of salt, the yolks and the milk.
Mix, let it grow, spread a sheet and put ground walnuts mixed with cocoa and 2-3 tablespoons of sugar. Put it in the pan. Leave it to rise then put it in the oven for 45-50 minutes, depending on how the oven bakes.


Appetizer: Eggs stuffed with avocado paste

5 boiled eggs (in our case we used red boiled eggs),
3 avocados,
3 tablespoons sour cream,
juice from half a lemon,
a pinch of salt,
salad leaves,
olives for decoration,
a tomato for decoration,
a pinch of pepper.

Cut the avocado fruit in half, remove the seeds and take the core with a spoon and put in the bowl of the mixer, add over the avocado core, sour cream, boiled egg yolks, salt to taste, pepper to taste and preference , lemon juice and mix everything very well, then place the egg whites cut in half on lettuce leaves, fill them with avocado paste and garnish to taste.
The blender can be used for this preparation

Soup: Avocado cream soup

For the dough I used-
250 gr. Wheat flour,
100 gr.unt,,
6 tablespoons water,
1 or,
a vanilla essence.
For jelly I used-
400 gr.strawberries,
2 gelatin sachets,
2 teaspoons of sugar.

Put wheat flour in a bowl and over it add butter at room temperature, egg, sugar, essence and water and make a dough that you put in the fridge in the cold, about 12 hours.
When it has hardened and cooled well, we take it out and make it into a sheet from which we will cut with a shape the popcorn that we then place in the mini-pan in which we pressed the flour, put the tray in the oven and let it bake on the fire about 10 minutes, when they are cooked, let them cool a bit, take them out and place them on a plate.
Then wash the strawberries and let them drain, then put them in a blender, add sugar and gelatin and mix well for a few minutes.
Take a composition with a spoon and put it in the middle at the mini-tart and then put it on the fridge in the cold to harden. Good appetite! You can use the blender alimente / hpbl-1300dc / blender-de-masa-green-mix-1300dc


Soup: Cream soup from baked pumpkin

600-800 g baked pumpkin (pie)
1 large onion
1 large carrot
1 white potato
300 ml chicken soup
2-3 cloves of garlic
coriander berries
raw pumpkin seed kernel
200 ml cooking cream
olive oil

Method of preparation:

Sprinkle salt over the pumpkin and pour a little olive oil. Put in the oven together with the onion cut in half, at 200 & # 176C for about 1 hour or until it becomes a dark and soft orange. Be careful, it will smell insane in the house from the onion that is caramelized in the oven.
In a pot, boil the potato and carrot pieces in a little water, enough to cover them, taking care not to run out of liquid and to stick to the bottom of the pot. Then it is passed in the Powerplus 1000 Blender from Heinner (
When the pumpkin is cooked, remove it with a spoon from the peel and together with the caramelized onion, add it to the pot over the mashed vegetables. Season with coriander powder, salt, pepper and sliced ​​garlic.
Put the pot on the fire again and start pouring chicken soup and sweet cream alternately, until we get the desired consistency. You may not need all the soup or sour cream.
Cream soup is served in bowls, and on top with lightly fried pumpkin seeds and a tablespoon of sour cream. Good appetite!

* 5-6 balls of the right size
* 400 g minced meat (pork and beef)
* 2 onions
* 50 g of rice
* 2-3 tomatoes
* 1-2 tablespoons olive oil
* vegetable or meat soup
* salt
* pepper
* chopped parsley and dill


Wash the gills, then cut the lid. You can also peel them, but I left them with the peel which was very raw. Dig the core.
To chop meat and onions, use the Heinner delice Chopper ( Then in a bowl mix the meat with finely chopped onion, tablespoon of oil (depending on how fat the meat is), rice, parsley, chopped dill, salt and pepper. Mix well and with this mixture fill the gills that are arranged in a pan.
In another bowl, sauté the onion, add a tablespoon of flour and top with the soup. Then add the pulp, cut into small pieces and peeled and diced tomatoes.
Add salt and pepper to taste. Add the mixture to the bowl with the stuffed goulash. We cover them with the hats cut on the front. If the sauce does not cover the goulash, add more soup. Let it boil slowly. When they are almost ready, sprinkle with chopped dill, then put in the oven for about 10-15 minutes. Serve with sour cream.

Dessert: Rhubarb cake

Rhubarb layer ingredients:
* 4-5 threads of rhubarb
* 4-5 tablespoons of sugar
* 3 tablespoons flour
* 2-3 tablespoons of butter
* orange peel (optional)
Wheat ingredient:
* 3 eggs
* 12 tablespoons sugar
* 12 tablespoons melted butter (can also good oil)
* 12 tablespoons of paper
* 12 tablespoons sifted flour
* 1 sachet of baking powder
* 1/2 teaspoon vanilla

Method of preparation:
The rhubarb is washed and chopped into pieces. Use as much as possible to make it thicker. A cake form is lined with baking paper, which is then greased well with butter. Mix ingredients and pour into a cake tin. Put in the preheated oven. Leave only as long as we prepare the cake dough that will be poured on top.
For the countertop: I think you know this recipe 1-4-4-4-4, meaning 1 egg, 4 lg sugar, 4 lg butter, 4 lg milk, 4 lg flour. Depending on how much you want, increase the proportion. Mix all the ingredients with the mixer as the bowl mixer from Heinner ( and pour over the rhubarb and return to the oven. for 35-40 minutes or until a toothpick inserted in the cake comes out clean. The pink color that can be seen in the section I obtained by mixing a few tablespoons of dough with strawberry essence, after which I marbled.
Remove from the oven and let cool for at least 15 minutes. Roll a sharp knife around the edge of the shape. Take a plate of cake and turn it over. Peel off the baking paper. Serve hot or cold. You can serve it with whipped cream or strawberry mousse.


Appetizer: Broccoli cake


3 carrots
150 g broccoli
1 red bell pepper
5 eggs
300 g cream
130 g telemea
300 g flour
1powder baking powder

Method of preparation:

I peeled the carrots and boiled them, and separated them and boiled the broccoli for 2-3 minutes (opened the bouquets) in boiling salted water. I baked the pepper, peeled it and cut it into pieces. After the carrots were boiled, I let them drain, then I passed them until I obtained a fine puree, with the help of the blender -effect-400.
I added the grated telemeau, sour cream, flour, a sachet of baking powder and the yolks. I seasoned with salt and pepper to taste, and lightly incorporated the beaten egg whites (using the bowl mixer), stirring from the bottom up. I poured half of the composition into a greased and lined cozonac tray, put half the bouquets of broccoli and baked peppers, added the rest of the composition and placed the remaining broccoli and peppers on top.
I put the tray in the oven for 55-60 minutes on low heat.
Serve cold.

Main course: Tart & # 8220sunflower & # 8221

-for the dough crust: 200 gr butter, 2 eggs, 400 gr flour, 12 tablespoons water, a pinch of salt
-for the filling: 350g cottage cheese, 200g spinach, 1 egg, salt, pepper, nutmeg
-for greased: 1 egg yolk, 2 tablespoons milk

Method of preparation:

In a bowl I put soft butter, eggs, flour, water and salt. I kneaded until I got a homogeneous dough that I put for at least 30 minutes in the fridge.
In the meantime, I mixed the cheese together with the spinach (with the help of the mixer and then I added the beaten egg. I added salt and pepper to taste and a nutmeg tip. I mixed well until the composition was homogenous.
I took the dough out of the fridge and divided it into 2 parts. I spread a sheet of dough and then cut it with a round lid (to get a perfect circle) and a slicer. I placed the dough in a tray lined with baking paper. I placed a few tablespoons of the composition in the center, and I placed the rest of the composition on the edge. I spread the second sheet of dough and placed it over the composition (after I cut it). I placed a round bowl (a cup / bowl) in the center of the dough right where I put the composition. With the help of a slicer I cut the flower petals. I checked that the 2 parts of the dough were glued very well, then I took each petal by hand and twisted it, so that the composition could be seen.
I greased the tart with beaten egg yolk with milk, then I put the tart in the preheated oven for about 50 minutes, until it browned nicely.

Dessert: Apple and cheese tart


-for dough: 500g flour, 100g powdered sugar, 100g butter, 2 eggs, 150ml milk, 2 sachets of vanilla sugar, & # 189 sachet baking powder, a pinch of salt
-for the filling: 1 kg of sweet cheese, 5 eggs, 1 vial of vanilla essence,
6 apples, 100g raisins, 100g nuts, 50ml rum

Method of preparation:

For the dough, I mixed all the ingredients and kneaded until I got a suitable hard cake that I left in the fridge for 30 minutes. I mixed the cheese with the eggs and the vanilla essence until it became creamy with the help of the blender I soaked the raisins in rum for 30 minutes.
I cut the walnuts into pieces and mixed them with the drained raisins. I washed the apples, dug them out and filled them with the mixture of raisins and nuts, and I divided the dough in two. I spread the first part of the dough and placed it on the bottom of a round shape greased with oil and lined with flour. I stretched the second part and placed it on the edges of the form.
I placed the stuffed apples in the mold and poured the cream cheese. I put the tray in the oven for about an hour, until it browned nicely.
I let it cool before serving.


Soup: Goat soup with stevia


1 kg of goat meat
2 carrots
1 parsley root
1 root parsnip
1 onion
4-5 tomatoes
2 bell peppers
2 bundles of stevia
2-3 threads of larch

Method of preparation:

The goat meat is washed and portioned. We put the meat in boiling water. When it starts to boil we take the foam. The roots are cleaned and finely chopped with the Delice 450 Chopper
Chop the onion for the first time and fry it in a little oil, add the vegetables and sauté them as well. Then add the finely chopped pepper to the pan. All the hardened vegetables are added to the pot with the boiling meat. to taste. When the meat and vegetables are cooked add the borscht that was previously cooked separately. Stevia is chopped and added to the soup. Finally add the finely chopped larch.
When serving, add the cream if we like.

Main course: Peas with chicken


1 kg chicken
500 gr peas
4 tomatoes
1 onion
1 carrot
1 bell pepper
spices for chicken

Method of preparation:

The chicken is washed and portioned. Fry the meat in oil for a few minutes.
To chop the vegetables we use the Delce 450 Chopper
Put the meat over the vegetables, peas and add the spices. Pour enough water to cover the meat. Let it boil slowly, with the lid on the pan.
When the meat is about half cooked, add the diced tomatoes.
Let it boil until the meat is well cooked. At the end we can add chopped green parsley.

Dessert: "Danube Waves" Cake

4 eggs
150 gr sugar
350 gr flour
150 ml of milk
150 ml oil
1 sachet of baking powder
1 tablespoon cocoa
200 gr cherries

400 ml of milk
1 sachet of vanilla pudding
200 ml liquid cream
3 tablespoons sugar
1 tablespoon vanilla essence

100 gr household chocolate
100 ml liquid cream

Beat the eggs with the sugar until the composition becomes frothy. Add the milk and oil and finally incorporate the flour and baking powder.
Divide the composition in two and add cocoa in one of them. Pour in the tray in which I put baking paper the white composition. On top we pour the composition with cocoa. On top of this composition we place the cherries drained of juice. Bake the cake over medium heat.
Boil the pudding and then let it cool well.
Incorporate whipped cream in cold pudding and vanilla essence. The cream is spread evenly over the cold cake.
To beat the countertop and cream I used the HM 250 Mixer
Put the chocolate on the fire together with the whipped cream and leave it until the chocolate melts.
Let the icing cool and then spread it over the cream. Let it cool for a few hours. Unfortunately my icing was a little softer because I put a little more cream.



1/2 head sauerkraut, 1-2 carrots, 1 onion, vegetable oil, tomato pulp, salt if necessary, water, parsley, paprika
Ingredients for meatballs: 250 g minced meat, 1 slice of bread, 2 tablespoons rice, 1 small egg, salt and pepper.

Method of preparation:

the cabbage is washed, left to dry if necessary and cut into strips. Put the cabbage to boil in 3 l of water and when it is soft add the vegetables hardened in a little oil and the paprika. Minced meat with an electric machine ( is made into meatballs, put in soup and left boiling. Fill it with hot water and at the end add the tomato pulp and chopped parsley and let it boil for a few more minutes.
Take the pot off the heat, leave to cool and serve with sour cream and hot peppers, as desired.

Main course: Eggplant puree with egg

1/2 kg werewolf leaves, 1 tablespoon oil, 2 pcs green onions, 2 pcs green garlic, 1 teaspoon flour, oil, cream, salt


Wash the werewolf leaves well and break the stalks. In a pot put boiling water with a little salt and scald the loboda. Let it boil for about 10 minutes. Strain and strain ( Put oil in a saucepan, fry the onion and finely chopped garlic.
Put the flour, mix so that no lumps form and quench with a little water in which the loboda boiled. Add the chopped loboda, season, let it boil for a few minutes to thicken. The wolf puree is served with sour cream and egg yolks.

Dessert: Egg white check

1 glass of egg whites, 1 glass of sugar, 1 glass of flour, 100 g chopped walnuts, 50 g oil, grated orange peel, 2 tablespoons cocoa, 1/2 chocolate bar.

Method of preparation:

Beat the egg whites ( then add the sugar, mix at maximum speed until the sugar melts.
Add orange peel, flour, oil, nuts and incorporate with a spatula.
Put three quarters of the composition in a cake tray (24/10) covered with baking paper, sprinkle with chopped chocolate and put the rest of the composition mixed with cocoa on top with a spoon.
Level it carefully.
Beat the table top a little and put it in the preheated oven. Bake at an average temperature for about 30 minutes. The toothpick test is done. After removing from the oven, leave it to rest in the tray for a while and then place it on a grill (or plate covered with a kitchen towel) and powder it with powdered sugar.
When it has cooled, cut it into slices.
A very good dessert with the remaining egg whites from other dishes and kept in the freezer.


Appetizer: Creamy tart with mushrooms

8 g fresh yeast
2-3 tablespoons of milk
1 egg yolk if 1 whole egg
70 g melted butter
1 teaspoon grated salt
pepper to taste
400 g mushroom mushrooms
1 large onion
2 tablespoons oil
1 cup water
120 g cream cheese
100 g grated cheese
2 eggs
1 yolk
1 tablespoon milk
dried thyme
1/4 bunch of green parsley
For the top, dissolve the yeast in warm milk, mix it with the flour and the rest of the ingredients, kneading until you get a smooth dough, then let it rise until it doubles in volume.
While it is fermenting, sauté the onion until it becomes glassy, ​​add a little dried thyme, then the mushrooms cut with the Delice 450 Heinner Chopper 450 and heat them a little. Extinguish with a cup of water and simmer until the liquid evaporates. Remove from the heat, mix with cream cheese, grated cheese and 2 beaten eggs. Season with salt, pepper and green parsley.
After the dough has risen, we stop a piece to make a decoration, we spread the rest in a thin dough that we put in a form lined with baking paper, then we pour the composition over the dough, and from the rest of the dough we create strips Simple. Grease the strips of dough with a beaten egg yolk with a tablespoon of milk. Bake the tart for 40 minutes until golden brown.
Good appetite!

Main course: Potato mousse

1.5kg potatoes
700 g minced pork leg
2 starts matching
a cup of tomato juice (made last fall)
3 tablespoons oil
150g cheese
50 g butter
50 ml milk
5 eggs
How to proceed
First, I peeled the potatoes, washed them, cut them into cubes and boiled them with a pinch of salt. I left them until they penetrated, after which I drained them of water and mixed them with butter, milk, 100g cheese, 2 eggs and a pepper powder.
I heated the oil in a larger pan, put the finely chopped onion and sautéed for 2-3 minutes. I added the minced meat to the Power Action Duo 6080 Heinner mincer, I mixed and left until it coagulated and the juice left dropped a little.
I put the tomato juice over the meat, I mixed it and I left it on the fire for another 15 minutes, until the juice decreased. I seasoned it with salt and pepper, mixed it and let it cool.
I added 2 eggs over the meat composition and mixed.
I spread in a heat-resistant bowl greased with butter half of the mashed potatoes and smoothed. I spread the meat and covered it with the remaining puree. I beat an egg with the rest of the cheese and I spread it on top.I put the pot in the preheated oven for 35 minutes.
Good appetite!

Dessert: Grandma's apple pie

600 g flour
100 g sugar
100 g butter
200 g of milk
2 eggs
a pinch of salt
30g fresh yeast
lemon peel
1 kg of apples
100g old
50g butter

Make a dough that is left to rise until it doubles in volume. In the meantime we give the apples to Tocator Delice 450 Heinner, le put them to harden with butter, sugar. Leave them until the apple juice drops, then add the cinnamon. The dough is divided into 6 pieces from which spread sheets that we fill with apples, roll and put in a tray, lined with baking paper. Put the tray in the oven for 30 minutes.
Good appetite!


Soup: Red lentil cream soup

1 cup red lentils
2 carrots
1 pepper
& # 189 telina
& # 189 pastarnac
1 potato
1 onion
2-3 tablespoons olive oil
Salt pepper
Hot pepper flakes
Dried mint
1) Boil the vegetables and cook until ready.
2) Soak the lentils in a cup of cold water and then put them on the fire and boil until they absorb all the water. Mix carefully and keep on low heat because it sticks.
3) Using the foot of the detachable metal blender pass the lentils until it becomes cream.
4) Remove the vegetables from the boiled water, turn them into pasta.
5) Add the lentil paste over the vegetable paste, a small part of the vegetable water (depending on how you want the soup to be thicker or thinner) together with the olive oil, salt, pepper, hot pepper flakes and mint. dry. Mix with a blender, put on low heat and stir until boiling. (It is good to keep vegetable water for the next day because overnight the soup thickens and you can use it the next day to thin the soup).
6) Serve hot with lemon.

Main course: Lasagna with zucchini and eggplant

1/2 cup olive oil
1 large eggplant
2 zucchini
1 kg of tomatoes
2-3 cloves of garlic
1 pack of lasagna sheets that do not require pre-boiling
350 gr ricotta
& # 189 tablespoons oregano
150 gr fontina cheese
4 tablespoons grated Parmesan cheese
1) Preheat the oven to 200C.
2) Cut zucchini diagonally into equal slices and mix with 1 tablespoon olive oil and a teaspoon of salt in a bowl. Put in a single layer on baking paper and brown in the oven for 15 minutes. After browning, leave to cool.
3) The same procedure is followed with eggplant but here we use 2 tablespoons of olive oil and & # 190 teaspoon of salt. We must make sure that each slice is greased with oil. Place on baking paper and bake for 20 minutes until lightly browned. After they are ready, they are left to cool.
4) Put a pot of water on the fire. Cut the top of the tomatoes into x and throw in boiling water for 1 minute. Leave to cool and then peel and break into pieces.
5) Add in the blender tomatoes, 2 tablespoons oil, & # 189 teaspoon salt and crushed garlic. Mix everything until you get a paste. If necessary, add more salt.
6) In a bowl, mix ricotta, oregano and a teaspoon of salt.
7) Pour a cup of tomato sauce into a ceramic tray. Place a row of lasagna sheets. If necessary, you can break them to fit in the tray. Over add a row of eggplant and then ricotta. Sprinkle with a quarter of the fontina and a cup of tomato sauce. Repeat the procedure but this time use zucchini. When you are close to the end, place a row of lasagna sheets, cut the remaining vegetables to fit in the pan. Pour in the remaining sauce and remaining font.
8) Cover the bowl with cling film and bake for 20 minutes. Then take the foil and sprinkle Parmesan and leave in the oven for another 25 minutes until the cheese becomes crispy.
9) Let the lasagna cool for 10-15 minutes before serving

Dessert: Kaiserschmarrn or Austrian pancakes

5 eggs
200 gr of flour
350 ml milk
50 gr butter
100 gr raisins
5 tablespoons rum or cognac
1 packet of vanilla sugar
4 tablespoons powdered sugar
Fresh fruit for serving

1) Leave the raisins for at least 30 minutes in rum / cognac. Those who do not serve alcohol can leave them in the water.
2) In a bowl with the help of the mixer mix eggs, vanilla sugar and a pinch of salt. Add the milk and then the flour spoon by spoon until the composition is well mixed. The composition must be thicker than the one we know for pancakes. At the end, add the raisins and mix carefully with a silicone paddle.
3) In a non-stick pan, melt 25 g of butter over medium heat. Pour half of the composition and bake without turning for 3-5 minutes until the pancake is golden to brown. Turn your pancake over and then use the spatula to break it into small pieces. Leave on the fire for a few more minutes until all the pieces are cooked. Repeat the procedure with the remaining composition.
4) Sprinkle powdered sugar over pancakes and serve with fresh fruit, jam or nuts.
Good appetite!


Appetizer: Appetizer muffins with cheese and cumin seeds


300 gr.orez,
500 gr.opintici (ghebe),
3 onions,
1 tablespoon Malay,
2 tablespoons tomato paste,
10 gr. Ground pepper,
a sauerkraut,
3 teaspoons maggi the secret of vegetable flavor,
a carrot,
100 ml of oil,
10 gr.tarhon.

Wash the rice and put it in the frying pan with water for a few minutes, then pass the sponge, onion and carrot through the meat grinder and add them over the rice, add the oil, the taste secret, the oil, the tomato paste, the malai, the pepper and the tarragon. and homogenize the composition well. Prepare the sauerkraut, it is good for the cabbage to be desecrated a few days before making sarmalute, so the leaves will freeze and roll easier.
I didn't cook the onion this time and the taste is special, so they are delicious for those who are not allowed to fry and I made polenta!
we need
Facille 400 food processor


100 gr.zahar,
300 ml. Low-fat sour cream,
3-4 ice cubes.
Wash the strawberries well and let them drain, then put them in the blender, add the sugar, cream and ice cubes and mix for a few minutes. You get a wonderful drink. Enjoy! we need PowerPlus1000 table blender


Appetizer: Appetizer glue roll

2 sheets of glue
100 g cream cheese
200 gr sliced ​​ham
200 gr sliced ​​cheese
1 tomato, 1 pepper, 1 bunch of green onions and a bunch of dill

Spread the sheets of glue, grease with cream cheese. Put the slices of ham, then the cheese and then the mixture consisting of: in a bowl mix the tomatoes, peppers, green onions and dill, all finely chopped with a chopper: food-preparation / hmc-450 / chopper-delice-450
Add salt and pepper to taste.
Roll the two sticks, hold them with toothpicks, wrap them in foil and let them cool for 2-3 hours. Portion and serve as an appetizer.

Main course: Marinated fish

1 kg of fish, any kind of fish, for this recipe I used sleep
100 ml oil
100 ml vinegar
enough water to cover the fish
2-3 bay leaves, salt, peppercorns, rosemary
300 ml tomato juice or broth.

Peel a squash, grate it and put it in a yena bowl. Add the pepper, bay leaves, rosemary, oil and vinegar. Fill with water until the fish is covered.
Put in the oven and leave for 3 hours.
Half an hour before, take out and put the tomato juice prepared with the help of the blender:
It can be served with a garnish of potatoes, rice or can be eaten simply

Dessert: Blueberry and walnut cake

8 eggs
7 tablespoons flour
8 tablespoons sugar
1 baking powder
100 gr chopped walnuts
cranberry jam
sponge fingers

Wheat. Separate the eggs, beat the egg whites with the sugar using the mixer: Add the yolks, flour mixed with baking powder and chopped walnuts.
Cream I. 4 whole eggs are mixed with 300 g of sugar and 2 tablespoons of cocoa. Boil for half an hour on a steam bath.
After it cools, add a packet of butter (Butter).
If the cream is not strong enough, put gelatin.
Cream II.
1 box of 250 g mascarpone
100 g old powder
200 g liquid cream
Beat the whipped cream and mix with mascarpone and powdered sugar.
Divide the top into 2 parts, put the cranberry jam on the first top, then the mascarpone cream. The biscuits are soaked in coffee and placed over the mascarpone cream, then the cocoa cream and the last top.
Put the cake in whipped cream.

Ingredient: (5L soup)

600g pork bones (I used 3 tails)
1.5 kg of raw cabbage
1 tablespoon oil
2 carrots
1 celery root
1 parsnip
1 onion
1 red kapia pepper
1 hot green pepper (optional)
1 link green dill
Pt jersey (optional)
500g yogurt
1 or
1 tablespoon grated, starch

Method of preparation:

Put the washed bones in a pot (I used the pressure cooker) with 5L of cold water, salt and a few peppercorns. Put the pot of bones on the flame, boil for 1 hour, or until the meat on the bones comes off.
Separately in another pot (it can be the pot in which we will prepare the soup) we put about 3l of water, 1 teaspoon of salt and put it on the fire. Until the water boils, we cut the cabbage with When the water boils, add the chopped cabbage and leave it on the fire for a maximum of 5 & # 8217, just enough to scald (soften a little), then empty it in a strainer (sieve) and set it aside.
We clean the vegetables and greens and chop them with.
We take the soup pot, we add 1 tablespoon of oil, we put it on the flame and when the oil has heated up, we add onions, after a minute, the peppers, then the raw vegetables, we mix and after another 2-3 minutes we empty the scalded cabbage. Above all, add the bone juice, which we pass through a strainer. Put a pinch of salt and freshly ground pepper and let it boil for 25-30 & # 8217.
In the meantime, we clean the meat from the bones and, if necessary, cut it into pieces. We also chop the green dill with
Before 10 & # 8217 to take the pot of soup from the fire, add the boiled meat from the bones.
If we want to straighten the soup with yogurt or sour cream, we proceed as follows: we put the yogurt, the whole egg and the starch in the bowl of the mixer . I mix at first at low speed, a few seconds, then at high speed about 2 & # 8217. Over the mixture in the bowl, pour a few poles with hot soup, mix, then empty everything into the pot and mix. Leave on the flame for another 2-3 & # 8217, during which time add the green dill, season with salt and pepper if necessary and turn off the flame. Our soup is ready.


1 kg pork leg
2 carrots
1 capsicum
1 hot pepper
100g celery
2 onions
15 cloves garlic
1 tablespoon oil
200ml red wine
100ml water
1 botrcan aromatic tomatoes (canned 800g)

Method of preparation:

Cut the meat into slices, salt and pepper. We clean the vegetables, wash them and cut them into slices with including garlic.
Grease the clay pot, put half of the previously mixed vegetables, place the slices of meat on top and the rest of the vegetables on top.
Add water and wine, season and drain the tomatoes (sliced ​​and peeled).
Put the lid on and bake for 90 minutes. If, after this time, the steak still has a lot of sauce, leave it in the oven without a lid for another 15 minutes.
It is served as such, or with vegetables crushed with and thus transformed into a thick sauce, served with meat and possibly natural potatoes, puree, fried, according to everyone's appetite.
I served the steak as such with a generous portion of arugula & # 61514.

500g carrots
500g old
100ml water
1 vial of vanilla essence
& # 189 teaspoon orange powder
30g gelatin
50g coconut flakes

Method of preparation:

We clean, wash and put the carrots on the small grater from In a bowl, mix the carrots with the sugar and let them release their juice, stirring occasionally, for a few good hours (3-4h). Empty the mixture into a pot, add water and essences and bring to a boil over low heat, stirring occasionally, until the juice decreases, then remove from the heat. Meanwhile, prepare the gelatin according to the instructions on the envelope and add it over the carrots. Homogenize everything and leave it to cool, about 60 & # 8217, after which, with wet hands, form bulgari, roll them through coconut flakes and let them cool again.


Appetizer: Appetizer cubes with spinach and cream cheese with mushrooms

* Green countertop:
6 eggs
6 tablespoons oil
3 tablespoons sour cream
6 tablespoons flour
3 teaspoons baking powder
6 tablespoons spinach
* For the filling:
250 g cream cheese
100 g feta cheese
3 tablespoons sour cream
chopped mushrooms (canned / 400 ml)
dill chopped
5 g gelatin

Method of preparation:
For the top, separate the eggs, then in a bowl rub the 6 yolks with 6 tablespoons of oil, salt, 6 tablespoons of finely chopped spinach (frozen).
Then add 3 tablespoons of sour cream, 6 tablespoons of flour and baking powder. Separately, beat the egg whites with the mixer and gradually incorporate them into the spinach mixture.
We lined a large tray with baking paper. The tray, preferably rectangular, is 28x40 cm. You can also use the one from the stove. Leave in the oven for about 15-20 minutes. It does not have to brown to be ready. The consistency of this dough only needs to harden, but its color remains, in the case of raw green. Turn it over on a towel, let it cool and then cut it into three small countertops, as in the pictures.
Cream cheese is easy to make. Rub the two types of cheese, add sour cream and season with vegeta. To have the cream held when we cut it, add 5 g of gelatin, first hydrated and then heated. We take a spoonful of cream and mix it in gelatin, after which we incorporate it with the rest of the composition, so you will have a perfect homogenization.
We chop the canned mushrooms with the Heinner delice Chopper ( and add them over the cream cheese.
Put the first top, spread half of the cream with mushrooms, place the second top and the rest of the cream. We cover with the third.
Cover with plastic wrap and let cool. Cut before serving and decorate according to your imagination. I decorated with mayonnaise and sweet chetceap, using the poche with a small hole tip.

* Ingredients for 2 people:

2 pcs. pork chops (thicker)
olive oil
* Filling:
100 g mushrooms
2-3 slices of bacon
3-4 bunches of broccoli
1/2 californian red pepper
2 green onion threads
fresh dill

Method of preparation:
For the filling: All the ingredients are chopped with Heinner's Facille 400 food processor ( Then sauté in a pan and when the leftover liquid disappears, season and add finely chopped green onions.
The number of chop slices depends on the number of people at the table. Thicker chops are chosen and with a sharp knife we ​​make some pockets as deep as we can to get as much filling as possible. We stuff the filling in each pocket of the chop slice and then hang it with two toothpicks. Put a crust on each side of the chop then put them in a yena or ceramic bowl with a little oil and bake for 15 minutes.
It can be served with "Potatoes stuffed with broccoli puree" made of: 4-5 suitable red potatoes, 4-5 bouquets of boccoli, 1-2 tablespoons chopped or sliced ​​almonds, mix wok spices, milk, butter.
Choose potatoes of the same size and boil in salted water. Peel a squash, grate it and squeeze the juice. From the resulting potato pulp, make a puree with a little butter and warm milk. The broccoli bouquets are sautéed in a little oil then cut into small pieces and added over the mashed potatoes. Season to taste. I used wok spices as we like. Add chopped or sliced ​​almonds over the mixture. Fill potatoes with this mixture. They are wonderful right next to the steak next to any steak.

* Biscuit countertop:
250 g biscuits
125 g butter
3 tablespoons cocoa
2-3 tablespoons of syrup
* Chocolate and raspberry ganache:
200 g chocolate with 70% cocoa
150 ml fresh Meggle
150 g raspberries
* Cream:
500 g mascarpone
120 g of fine sugar
200 ml fresh Meggle
5 tablespoons raspberry jam
12 g gelatin
* Decor:
100 ml fresh Meggle
100 g raspberries, blackberries

Method of preparation:

Make a top of the biscuits given by the machine, cocoa, melted butter and syrup, as needed.Place a circle 21 cm in diameter and press biscuits.
For the ganache, put the whipped cream on the fire and when it has warmed up, pour it over the broken chocolate pieces. Stir until the chocolate is completely dissolved. Place the whole raspberry on top and let it cool.
In a bowl, beat the mascarpone cream with the fine sugar. The fact that I used meggle cream which is already sweet, 120 g of sugar for me was enough. If you use whipped cream then you can increase the amount of sugar to taste.
In another bowl, whip the cream with the mixer like the Heinner Bowl Mixer (, which is then incorporated into the cream. mascarpone.
Heat the gelatin that has previously been hydrated in 100 ml of water 10 minutes before. First mix 2 tablespoons of cream in gelatin and then pour in the rest of the mascarpone composition.
Pour the mascarpone cream over the biscuit top and the chocolate ganache. The 5 tablespoons full of raspberry jam are distributed in 5 places above the cream. Make a mosaic with a knife or a stick, then cool the cake.
Before serving, beat 100 ml of whipped cream, which we place as a pile over the cheseecake. Grate the chocolate snails on top and decorate with the rest of the berries. Serve with a glass of Angelli berries. Enjoy!


Appetizer: Pies with mozzarella and parmesan

For the dough:
250 gr flour
13 gr fresh yeast
160 ml water
3 tablespoons oil
a powder of sugar
For the filling:
cca 200gr mozzarella rasa
cca 100gr parmesan ras
frying oil

For the dough, the bread machine is very helpful. We put the ingredients in the machine, in the following order: water, sugar, salt, oil, flour and yeast, we select the 8 Dough program and in 1.30h it is ready. We break the pieces of dough that we spread in a thin circular sheet. We help ourselves with the flour so that it doesn't stick. We press on this oregano, mozzarella and parmesan, but not much so that we can then fold them. Bring the edges to the middle and press lightly, then spread the sheet of cheese inside again, but without breaking it.
Grease a pan with a little oil and heat it, then put a pie and with a brush grease it with oil on the other side. Fry them until golden brown and serve hot.

For the dough:
250 gr flour
125 gr margarine
2 egg whites
For the filling:
chicken (only back, neck, wings)
1/2 boneless chicken breast
100 gr bacon
1 jar (250 gr) of mushrooms
1 onion
2 garlic cloves
1 carrot
1/2 celery
about 150 gr peas (I had frozen)
25 gr starch
olive oil
For greased tart:
1 yolk
2 tablespoons milk

For the dough, mix well with your fingers margarine and flour, then add the 2 egg whites and salt. Knead until a non-sticky dough is obtained. Refrigerate until used.
For the filling, the chicken meat / bones are cut smaller and fried in a little olive oil until golden brown, then add water to cover them and cook for about 20-25 minutes. After this time, strain the juice and set aside until we use it and choose the meat on the bones (if necessary).
Cut the chicken breast into cubes (about 2 cm) and fry in 2 tablespoons of olive oil, together with the bacon and cut it into cubes but smaller. After they have browned, we use the food processor to slice onions and mushrooms, then grind the garlic and add them all over the meat. We leave it for another 2-3 minutes, then the robot doesn't need to be washed after slicing the onion and mushrooms, we just put the carrot and celery inside and in just a few seconds they are also sliced ​​and can be added together with the peas over the others. ingredients from the pot. Add the juice from the chicken bones earlier to cover them and let it simmer until half of the water drops and the vegetables are cooked. Add salt and pepper to taste. Put the starch dissolved in 2 tablespoons of water and mix until it thickens, then remove from the heat.
We divide the dough into 2 pieces, one leaving it a little bigger. From the larger piece we stretch a thin sheet enough to cover a 20 cm shape (bottom and edges). Put the dough in a greased form with a little oil and press with your fingers to place it well on the edges. With the help of a fork, small holes are made in the bottom of the tart. Put the filling and from the second piece of dough spread another sheet to cover the filling well. We squeeze the edges with our fingers to join them and make a small cut in the middle of the tart.
Beat the yolk with the milk and with the help of a brush grease the entire surface of the tart.
Put it in the preheated oven at 200ºC for 30-40 minutes or until browned.


For meringue:
6 egg whites (I had frozen)
300 gr sugar
1 teaspoon vinegar
1 tablespoon starch
1 pinch of salt
For the cream:
250 ml liquid cream
1/2 sachet of caramel pudding (45 gr)
1 Greek yogurt (125 gr)
2 canned peaches

To guarantee the success of the meringue, we use the Motion mixer in which we beat the egg whites with a powder of salt and vinegar until fluffy, then add little by little (a tablespoon) of sugar until done, beating until all the sugar melts and the egg whites become like a cream, which forms cakes when we lift the pallets. Add the sifted starch and mix for a few more seconds.
We put baking paper in 2 trays and draw on it 3 circles (we used a plate for dessert, about 19 cm), 2 circles on the paper of the first tray and a circle on the paper of the second. Then divide the meringue evenly, and stretch it as far as the line of the circle. Put the trays in the preheated oven at 160 degrees for about an hour. After 30 minutes, we change the place of the trays: the one that was above goes underneath and vice versa, so that it bakes evenly. Then close the oven and let it cool completely without removing them from the oven, but with its door ajar.
For the cream, mix the liquid cream with the pudding powder until smooth and put them on the fire, stirring constantly until it thickens. After it cools, add the yogurt and mix well.
We cut the peaches into thin slices and drain them in a sieve.
When the meringues have cooled completely, carefully remove them from the baking paper and start assembling: a sheet of meringue, half the cream, half the slices of peach, then another sheet of meringue, the rest of the cream and the rest of the peaches, ending with the last sheet of meringue.
Sprinkle with liquid caramel and refrigerate until the next day when it can be cut better, if you have patience :)


Soup: Bean soup

400 gr beans
500 ml bag
2 carrots
2 onions
3 tablespoons homemade vegetables
1 teaspoon thyme
green parsley
2 tablespoons oil
2 tablespoons tomato juice
Method of preparation:
The beans are soaked in water and left overnight or at least 3 hours.
After soaking, it is boiled and when it boils for the first time, the water is thrown away, it is washed well and another clean water is put.
When it starts to boil, add the finely chopped onion and carrot using the Delice 450 mincer, then add the 3 tablespoons of vegetables .
Put the 2 tablespoons of oil, tomato juice, borscht, thyme and salt to taste.
After it starts to boil, put the noodles, cover with a lid and let it simmer for another 15 minutes.
When the soup is ready, turn off the heat, add the green parsley and cover.
Good appetite!


For meatballs:
800 gr sponge
1 large onion
1 carrot
1 potato
3 cloves of garlic
dry core from 2-3 slices of bread
a few sprigs of fresh parsley
2 eggs
4 tablespoons flour + a few tablespoons to give the meatballs at the end
oil for frying
Pt sauce:
3 cloves of garlic
2 tablespoons butter
600 gr sour cream
2-3 tablespoons of flour
1 dill bunch
half of the leurda link

Method of preparation:

We wash the sponges well and put them to boil.
After boiling 2-3 times, drain the water well, chop with the MGL12B mincer and put in a bowl.
Carrot, onion, potato and garlic are given through a small grater and added over a sponge.
Add eggs and finely chopped parsley and mix well.
Put the bread crumbs and flour (only if you need to add 1-2 tablespoons), add salt and pepper to taste and mix until a paste is formed.
With wet hands we form balls that we put through flour and fry them in hot oil.
Remove on a napkin to absorb excess oil.
Finely chop the garlic and put it in the melted butter.
Add the meatballs, mix the sour cream with a little water and flour and gradually add it over the meatballs, continuing to mix until it binds.
Finely chop the dill and leurda and put in the sauce, add salt to taste and mix well.

3. Dessert: Snickers Cake

Ingredients for a tray with dimensions 26x39cm:

8 egg whites
1 pinch of salt
8 tablespoons sugar
250 g ground walnuts
4 tablespoons flour
1 sachet of baking powder
White glaze:
250 g white chocolate
2 tablespoons oil
Caramel cream:
12 tablespoons sugar
250 g butter
8 yolks
250 g unsalted hazelnuts
Black glaze:
250 g milk chocolate
2 tablespoons oil
Method of preparation:
Mix the egg whites with the salt powder until they froth, using the Heinner bowl mixer Gradually add the sugar and continue mixing. Put flour mixed with baking powder, add walnuts and mix slowly with a whisk until smooth.
Pour the composition in a tray lined with baking paper and put it in the oven over low heat for about 25-30 minutes. We check with a toothpick, and if it is ready, we take it out and leave it to cool.
I continued with the caramel cream to have enough time to cool.
Caramel cream:
In a saucepan over low heat, put 9 tablespoons of caramelized sugar and stir continuously so as not to burn.
Add the butter and mix until it melts and blends well with the caramelized sugar.
The rest of the sugar (the 3 tablespoons) we mix with the yolks and pour them into the pan. Add the hazelnuts and mix until the composition thickens. Turn off the heat and let it cool.
To cool faster, put the cream bowl in another bowl of cold water and stir from time to time.
White glaze:
Melt the chocolate on a steam bath and mix it with the oil until it becomes shiny. Pour the icing over the completely cooled countertop and put the tray in the fridge for about 30 minutes until it hardens (after the countertop has cooled, I lined the tray with cling film).
Pour the completely cooled caramel cream over the white icing (if it will not be completely cooled, there is a possibility that the icing will melt) and put it in the fridge until we prepare the black icing.
Black glaze:
Melt the chocolate on a steam bath and mix with the oil.
Pour the icing over the caramel cream and refrigerate until it hardens.


Appetizer: Minced meat muffins


500 g meat (pork + beef)
1 onion
1 carrot
1 teaspoon dried thyme or oregano
4 cloves of garlic
200 g tomato paste
100 g breadcrumbs
2 tablespoons mustard
1/2 teaspoon salt
4 eggs
wallpaper oil

Method of preparation:

The meat is chopped with the help of the wonderful HEINNER mincer:
Finely chop the onion with the help of the HEINNER mincer: The carrot is given through the HEINNER food processor: Grind the garlic.
Put the olive oil in a hot pan. Add onion, carrot, garlic and oregano / thyme and cook for a few minutes.
Set the pan aside and let it cool.
Preheat the oven to 170 & # 176 C (medium heat).
The muffin tins are lined with oil.
Put the eggs in a bowl and beat. Add the breadcrumbs, half of the tomato paste, minced meat, mustard, pepper, salt and hardened vegetables. Mix everything well, by hand, until a homogeneous composition is obtained.
The composition is evenly distributed in the baking tins, then decorate with the rest of the tomato paste and a little fresh thyme.
Bake for 30--40 minutes.

Main course: Eggplant fans


2 eggplants (500g)
1-2 cloves of garlic
mozzarella (125 g)
3 tomatoes
3-4 tablespoons olive oil

Method of preparation:

Eggplants are washed and sliced ​​without cutting the tail. Add a little salt. It sits on the tray.
Fill with slices of tomatoes, mozzarella and ham.
Tie or fasten with a toothpick so as not to spread the filling.
Prepare a balm of garlic, basil, salt, pepper ground with the help of the HEINNER grinder: and olive oil and add on top.
Eggplants are placed in the preheated oven at 180-190 ° C for almost 1 hour.
Cover with aluminum foil or baking paper and after 45 minutes remove the foil and leave the tray for another 15 minutes.


6 eggs
6 tablespoons sugar
6 tablespoons flour
3 tablespoons cocoa
3 tablespoons oil
1 baking powder
esenta de rom
1 glass of ground walnuts
150 ml water
100 g sugar
150 g dark chocolate
250 ml whipped cream
whipping cream hardener
Ring 1:
70 g dark chocolate
50 ml whipped cream
3-4 tablespoons of milk
Ring 2:
100 ml whipped cream
whipping cream hardener
1 sachet of vanilla sugar
grated chocolate

Method of preparation:

The ingredients are weighed using the HEINNER scale:
Top: Separate the egg whites from the yolks.
The egg whites are mixed with sugar with the help of the HEINNER mixer:
The flour is mixed with baking powder and cocoa.
Beat the yolks and add the egg whites.
Stir gently. Add the flour and ground walnut mixture and mix gently from the bottom up.
Put the composition in a tray lined with baking paper.
Place the pan in the preheated oven at 180 ° C for 25-30 minutes.
Then allow to cool.
Syrup: Caramelize the sugar and pour cold water lightly, then put it back on the fire until the caramelized sugar dissolves. Take it off the fire.
Cut the cold top in half and syrup with the hot syrup.
Cream: Melt the chocolate over low heat together with the whipping cream.
When it reaches the boiling point, set it aside and mix well.
Leave to cool well, then refrigerate for at least 1 hour.
Then add the whipped cream hardener and mix with the HEINNER mixer: until the cream is thick.
Put one part of the cream over the top, then the other top, cover the whole cake with the rest of the cream and let it cool.
Ring 1: Break the chocolate into pieces, add the milk and melt in the liquid cream on a water bath.
Remove from the heat, allow to cool, then refrigerate for 1 hour and then mix well.
Ring 2: Cold liquid cream is mixed with whipped cream hardener and vanilla sugar and mixed well with the HEINNER mixer: -bol-motion-530.
Using a pos, garnish the cake with the cream ring and then the whipped cream.
On top, decorate with grated chocolate


Aperitif: Sarbusca


- 1 kg new potatoes (can also be old)
- 2 large carrots
- 2 suitable onions
- 1 red bell pepper
- 3 tablespoons oil
- 2 eggs
- 500 g sour cream
- 100 g noodles (optional)
- salt, pepper to taste
- 2 l of sheep whey
- 1 red loboda connection
- 1 leustean connection
- 1 bunch of parsley
- 1 dill connection

Method of preparation :

If the potatoes are new, they are cleaned by scraping under running water. They are cut into not very small pieces, and the small ones are not even cut. They are left whole. If the potatoes are old, they are cleaned and cut into cubes. and the bell pepper is cleaned, washed and shaved by this mincer In a 6 l pot cook a little in 3 tablespoons of chopped onion oil together with the carrot. When it has softened add the bell pepper. Leave it for 2-3 minutes then add enough hot water to cover it with 3 fingers above. I also added 3 tablespoons salted vegetables (optional). Meanwhile, the 2 liters of sheep whey are put in a pot to boil. At the same time, wash the greens and cut them into small pieces. After about 15 minutes from the moment they started to boil the vegetables, add the potatoes.If we want the sausage to come out thinner, add as much hot water as you want. When the potatoes are cooked, add the noodles. After 8-10 minutes, add all the sheep's whey and finely chopped vegetables. Add salt and pepper to taste. The egg yolks are mixed with sour cream and a little hot stuffing and poured into the pot. Boil for another 2-3 minutes. Take the pot off the heat and sprinkle a little finely chopped larch on top (larch is the secret ingredient).

Main course: Sarmale in cabbage leaves with groats (mashed)


- 1 kg of pork (it can also be a mixture of beef + pork)
- 1 large head of sauerkraut
- 200 g of rice
- 400 g of groats (grated, mashed), weighed before washing
- 500 g onions
- greens (parsley, dill)
- salt pepper
- 2 tablespoons broth
- 1 thyme branch
- 1-2 bay leaves
- 300 g smoked ribs
- 100 ml of oil
- 1 large carrot

Method of preparation :

Cabbage, if it is too sour and salty, put for a few hours in cold water, in the evening. Then take leaf by leaf and cut to the desired size. From each leaf, cut the stalks, that is, the hard ends of the leaf. For cabbage rolls, only thin-leaf cabbage is good. If you use fresh cabbage, after removing the cabbage stalk, put it in boiling salted water (you can use borscht instead of water ). Hold it for 5-8 minutes. I also used fresh cabbage and sauerkraut.
Finely chopped onion together with the carrot given on the small grater, cook for 3-4 minutes in oil. The well-washed rice "swells" a little in the water to cover it. set aside to cool. The meat is passed through the mincer. Groats or mashed corn is called larger, ground or ground corn. My grandmother made sarmalele replacing the rice with groats. And to tell you the truth, they tasted better. In a bowl, place the minced meat, rice, onion with the carrot (and the oil in which they were fried), the croutons, the broth, salt and pepper to taste and mix well. Then add the finely chopped greens. Place a cabbage leaf on palm outstretched or on the table, put a tablespoon of chopped, placed like a roll on the width of the cabbage, so that at one end and at the other of the chopped left 2 cm of free leaf. Turn a narrow end of the leaf over the roll and bring a long end of it over the meat, rolling together to the other end of the leaf. Then with your fingers insert and as the bed that remained free. The remaining leaves are cut next to the middle rib, several are overlapped and cut into strips. In a 4-5 l pot put a thyme branch, 1-2 bay leaves, a few berries of pepper and a layer of finely chopped cabbage. Then place the stuffed cabbage in rows. I had a little composition left, so I filled a red bell pepper that I placed in the middle. Among the rows of cabbage is placed I had smoked ribs sliced ​​by my parents in the country. On top, cover the cabbage rolls with cabbage leaves or with finely chopped cabbage. degrees, for 2 hours. Check from time to time if the water has dropped. If you think it needs to be boiled and the water has dropped, add more boiling water. Serve hot with hot peppers, sour cream and polenta. The recipe can be found here With Vanda in the kitchen: Sarmale in cabbage leaves with groats (mashed)

Dessert: Homemade chocolate with biscuits


- 250 g milk powder
- 100 g butter
- 400 g sugar
- 120 g of popular biscuits
- 150 ml of water
- 10 ml rum free
- 200 g milk chocolate
- 2 tablespoons of cocoa
For decoration:
- 50 g sugar
- 50 g walnuts
- 50 g biscuits

Method of preparation :

Weigh the ingredients. Put the water together with the sugar in a 3 l saucepan and mix on the fire until everything melts the sugar. Let the syrup simmer until it binds. Take the pan off the heat, add the chocolate broken into small pieces and mix until incorporated. Then add the butter and mix. gradually add, in the rain, the powdered milk and 2 tablespoons of cocoa. After I have incorporated the powdered milk well, add the rum essence and mix. In a cake pan greased with oil put a layer of chocolate and then a row of biscuits. .Continue with a layer of chocolate and another of biscuits.In total I put 3 rows of biscuits.Top it ends with a layer of chocolate.Put it in the fridge for 4-5 hours.In the meantime caramelize 50 g sugar -a pan. Add the walnuts and mix. Remove on a baking sheet and leave to cool. Finely chop 50 g biscuits that will mix as with caramelized walnuts also cut into small pieces after it has cooled. With this mixture, decorate the chocolate when it is hardened. It is cut into slices. You can find the recipe here. With Vanda in the kitchen: Homemade chocolate with biscuits


Main course: Mushroom cream soup


500 gr fresh mushrooms
50 gr butter
1 onion
1 l chicken soup
300 gr sour cream
salt and pepper
green onions

The mushrooms are passed through a quick stream of water and then cut into slices. Set aside 4-5 mushrooms.
Cook the chopped onion in melted butter. Add the sliced ​​mushrooms. Let it soften for 4-5 minutes and then add the soup. When the mushrooms have boiled, pass them with the Delice 600 blender food / hb-600 / blender-delice-600, add sour cream and let it boil for another 2-3 min. Season with salt if necessary and white pepper.
Heat the stopped mushrooms in a little butter. Put them in the serving bowl.
Decorate the soup with green onion leaves and sour cream.


700 gr minced beef
1 small onion
100 g of rice
3 eggs
salt and pepper
1 teaspoon sweet paprika
2 tablespoons butter
2 tablespoons flour
250 ml of milk
150 gr smanatana
salt and pepper
1 link green dill
1 clove of garlic

Method of preparation:

Minced meat with Combinemix 5500 mincer put in a bowl, add very finely chopped onion, rice, spices and eggs. Mix all ingredients very well. Form meatballs that boil over low heat in water with a little delicate vegetables.
In the melted butter we put the flour, we mix it well but we don't let it fry very much. We add the cold milk lightly and we mix so as not to have lumps in the sauce. We want to obtain a fine sauce. When we added all the milk we let it boil until the sauce thickens, stirring all the time. Add the sour cream at the end, the crushed garlic and the chopped dill. We add salt and pepper.
Add the drained meatballs and mix them lightly with the sauce.


8 egg whites
200 gr sugar
100 gr mac
50 gr coconut
6 tablespoons flour
1 baking powder
8 yolks
200 gr sugar
300 ml milk
300 gr butter
1 sachet of vanilla pudding
1 tablespoon vanilla essence
200 gr sweet biscuits
200 ml of coffee

150 gr chocolate
150 ml fresh

Method of preparation:

Beat the egg whites. Add the sugar and beat again until all the sugar melts. Add the poppy seeds and coconut. Add the flour and baking powder. Spread the composition evenly in the tray lined with baking paper. Bake over medium heat. Test with the toothpick.
Let the cake cool in the pan and only then take it out and take the paper aside.
Rub the yolks with the sugar, add the pudding powder and the milk. Homogenize and put it on the fire until it thickens. Let it cool.
Foam the butter and then incorporate the cold cream and vanilla essence.
When preparing the cake and cream we can use the Motion 530 Hand Mixer
Spread the cream evenly over the cake.
Over the cream we arrange the biscuits passed through the cold coffee.
Melt the chocolate mixed with the whipped cream. Let it cool a bit and spread it evenly over the layer of biscuits. Put the cake in the fridge for a few hours before serving.


Appetizer: Stuffed eggs

Therefore, the eggs are boiled well and then peeled and cut in half. The boiled yolks are rubbed with liver pate, mayonnaise, salt and pepper until a homogeneous paste is filled with which the egg halves are filled. as fine, creamy as possible with the Facille400 food processor -
The pasta can be made without liver pate. In this case, add a tablespoon of mustard to the pasta.
On top, garnish according to everyone's imagination with slices of olives, sour cucumber, sour donuts, green parsley.

Main course: Sarmalute in beef leaves

500 gr pork, half a cup of rice, an onion, salt, pepper, dill.
I ground the pork with the mincer I washed the rice in several waters and added it to meat. I finely chopped the onion and added it as well. I seasoned with salt and pepper and then I added plenty of finely chopped dill.
I didn't have to deal with the beef leaves anymore, because they were already scalded, so I started folding the sarmalutes. Take the beef leaf and put a teaspoon of the filling in the middle, then roll and stuff the edges well. I learned from my mother not to make the sausages bigger than 4-5 cm so they came out small. If the leaf was bigger, I cut it in two.
On the bottom of a pot we put 1-2 sheets of beef, enough to cover it, then we build the sarmalute in concentric rows. On top we also cover with beef leaves. Finely chop a pepper, mix it with chopped dill and water to cover the sarmalute. Cover with a lid and simmer for 1-2 hours.
Instead of pork, it can be made with chicken or turkey.

Cocoa wheat ingredient:
6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 tablespoons cocoa, 6 tablespoons water, baking powder
Beef Ingredient:
6 egg whites, 16 tablespoons sugar, 1 tablespoon vinegar
Cream ingredient:
6 yolks, 200 g sugar, 50 ml milk, 250 g butter, vanilla
Cocoa countertop working method:

Separate the egg whites from the yolks. Beat the egg whites hard with the mixer gradually add the sugar. After the sugar has melted add yolks, then water, spoon by spoon. Sift flour and cocoa and mix with baking powder. Add to the composition, chewing slowly, by inverting. Bake the top in half, in the tray lined with baking paper.
Working method meringue:
Whisk the egg whites hard, with the mixer gradually add the sugar and continue beating until everything melts. Add the spoon. of vinegar.
When the cocoa top is half baked, take it out of the oven and put the meringue on top. Put it back in the oven until the meringue is browned on top. About 15 minutes. Remove from the oven and leave to cool.
How cream works:
Rub the yolks together with the sugar, milk and vanilla in a bain marie. When it has thickened, remove from the heat and leave to cool. Rub the butter and mix with the cooled cream.
You can make a chocolate icing on top. I sprinkled chocolate ornaments.


Appetizer: Eggs stuffed with cream cheese

6 eggs
150 gr cow's cheese
3-4 tablespoons sour cream

Eggs are boiling. Peel a squash, grate it and cut it in half. We take the yolks out of them.
Mix the cheese with the cream and put it in a blender or mixer, to obtain a fine paste. Season with salt and paprika. Fill the egg halves with cream cheese.

1 zucchini
1 vanata
1 onion
1 pepper
300 gr minced pork leg
2 tablespoons tomato paste
150 ml water
3 tablespoons sour cream
2 tablespoons whipped cream
1 or
150 gr cheese

Chop the onion and cook with the meat, leave until the meat changes color.
Add the tomato paste, salt, pepper, 150 ml of water and let it boil until it binds.
Cut the eggplant, zucchini and pepper into slices.
In a yena bowl we put a row of eggplant slices, a row of zucchini and pepper slices.
Put the meat, and put the eggplant and zucchini on top again.
Cover with a lid and bake for 20-30 minutes on the right heat.
Remove and place over the egg mixed with sour cream and whipped cream, and grated cheese on top.
Bake for another 15 minutes to brown.

3 eggs
a pinch of salt
1 tablespoon oil
3 tablespoons sugar
3 tablespoons flour
1/2 sachet Dr.Oetker baking powder.
3 eggs
a pinch of salt
1 tablespoon oil
3 tablespoons sugar
2 tablespoons flour
1 tablespoon cocoa
1/2 sachet Dr.Oetker baking powder
500 ml of milk
5 tablespoons sugar
vanilla essence Dr.Oetker
5 tablespoons starch Gustin (Dr.Oetker)
250 ml liquid cream
200 ml water
2 tablespoons sugar
Dr.Oetker rum essence
100 gr dark chocolate
50 ml liquid cream


We make the yellow countertop. Beat the egg whites with the salt powder, add the sugar and mix until they become shiny, then add the yolks rubbed with oil, and at the end the flour mixed with the baking powder.
The same is done with the brown top, only at the end we add flour mixed with baking powder and cocoa.
Put them in the cake pan with baking paper and put them in the preheated oven for 40 minutes. Remove and leave to cool on the grill.
Cream: 400 ml milk without boiling with sugar and vanilla extract. Dissolve the starch with the rest of the milk. When the milk on the fire boils, pour the starch and stir continuously until it thickens. Leave to cool and when it is cold, mix with whipped cream.
Syrup: I just made it cold. Dissolve the sugar in water and add the rum essence.
Icing: Break the chocolate into pieces, add the whipped cream and melt on the steam.
The countertops are cut into 1-1.5 cm slices. Put a yellow slice, syrup, add cream, then a brown slice of syrup and so on until finished. Two pieces will come out.
Glaze on top.
You can dress the edges in whipped cream.


Appetizer: Cucumber with cream cheese

850 g of yogurt cheese
170 g fine cream (20% fat - I used the hair)
1/2 dill connection
the leaves of 4 green onions
a little salt
3 large cucumbers

How to proceed:
1. Put the yogurt cheese together with the semantics in a bowl and mix them with the Heinner vertical mixer -
2. Wash, dry and chop the dill. Do the same with the onion leaves.
3. Put the greens over the cheese, season with salt and mix with a spoon.
4. Wash, dry and cut the cucumbers into 0.5 cm slices.
5. Put the cream cheese in a pos with two open stars and garnish each slice of cucumber.
Have fun!

Main course: Sarmale in sauerkraut leaves

510 g cleaned carrots
680 g peeled onion
150 ml oil
100 g of tomato paste
50 ml water
700 g raw cabbage
630 g minced pork muscle
550 g smoked pork (cut into cubes of 0.8 -1 cm)
500 g of rice
100 g semolina from wheat
2 lg tomato paste
20 g chopped dill
20 g chopped parsley
pickled / fresh cabbage leaves

How do we proceed:
1. To make our work considerably easier, we separate onions, carrots and raw cabbage through the Facille 400 food processor - easy-400
2. Heat the oil in a bowl, put the onion, when it becomes translucent add the carrot and tomato paste. Let it simmer for another 5-8 minutes, stirring once every two minutes.
3. Rub the chopped raw cabbage with half a teaspoon of salt. After 10 minutes, squeeze it and put it in a bowl with the hardened vegetables.
4. Put the minced meat, smoked meat, rice, semolina, parsley, dill, salt and pepper on top and mix the composition well.
5. Spread the cabbage leaf on the palm, put a tablespoon of the composition on the inside of the palm of the leaf, fold the ends so as to cover the composition. We then roll to the tip of the palm forming a cylinder. At the end we carefully press the ends.
6. Place the sarmalute concentrically in a ceramic bowl on some leaves, cover them with warm water, put a few cabbage leaves on top and the lid and put them in the oven to boil for about 3-4 hours on a suitable heat.

Dessert: Blackberry with lemon cream


8 medium eggs (I used country)
8 lg with top of caster sugar
14 lg with wheat flour tip
2 lg with cocoa tip (22% fat)
200 g cherry jam
10 g baking powder
65 g palm oil / melted butter
peel of a lemon
200 g liquid cream (Pilos I used)
2 lg sugar
2 lg lemon juice
1 lg apa
peel of a lemon

How to proceed:
1. Preheat the oven to 180 degrees Celsius.
2. In a bowl, mix the egg foam with the sugar until it dissolves.
3. Sift the flour together with the cocoa and baking powder into the composition and incorporate them with the mixer.
4. Incorporate palm oil, lemon peel and cherry jam with the Heinner hand mixer (
5.Transfer the composition to a rectangular tray (32x22 cm) lined with baking paper and place in the oven for 30-40 min. Test with a toothpick, if it comes out clean = & gt baking tray.
6. After making sure that the top is baked, remove the tray and let the cake cool completely (preferably overnight), then cut the ends and portion it into 9 x 4 cm pieces.
1. Put the sugar together with the lemon juice and water in a non-stick pan over low heat. Stir and leave on the fire until you get a thick syrup (2-3 min). Turn off the heat, add the lemon peel and stir then allow to cool completely (I put the pot in another bowl with cold water to speed up the process).
2. Mix the whipping cream until it increases in volume and becomes aerated. Then add the thick lemon syrup and mix for another minute.
Put the cream in a pos with an open star tip and decorate each piece of cake. Then decorate with thin slices of lemon peel.


Appetizer: Beef salad


FOR SALAD (add quantity for decoration)
1 chicken breast
6 carrots (medium)
6-7 suitable potatoes
4x4 cm celery root
200 g boiled peas
5-600 g pickled cucumbers
150 g muros gogosar
lemon juice
mustard (I put sweet and very little hot)

8 egg yolks
500 ml oil (increase the amount of oil if you want with more mayonnaise)
juice of 1 small lemon
1 tablespoon mustard (I put sweet)
slightly donut pasted for the reddish border

At least two hours before, take all the ingredients for mayonnaise out of the fridge to reach room temperature. If one is cold, cut the mayonnaise.
3 hours before, drain the pickles in the pasta sieve. It would be elegant to have all the vegetables cut by hand, but I don't have time, it doesn't hurt the taste and you cut at the robot
pickled cucumbers, cut large cubes in your hand and then only 5 seconds if the robot is powerful. Cut the donut by the hand because it is softer.
Drain them and before combining them with the rest, lightly press them with your hand in the sieve, otherwise the juice will gather in the tray.
Thoroughly wash the meat and vegetables.
In a large pot, boil in cold water + 1 teaspoon of salt, meat.
Peel the carrots and add them quickly, boil as much.
After 10 minutes, peel the potatoes and add them to the boil. I also put a small onion that I throw away at the end.
After about 20 minutes you add the celery that boils very quickly, possibly take it out before the rest boils, you try to easily penetrate the fuculita in it.
Boil the peas separately if frozen. If it tastes like canned food, it usually does not require boiling.
As long as you cook the vegetables, prepare the mayonnaise, as I said, the must must all have the same room temperature, otherwise it will cut. Except for the oil, put everything in the robot and add oil in a thin thread (I have a lid with a hole that measures the oil).
It is of course possible with the mixer but it is much more inconvenient. In the days when there were no robots, they rubbed patiently with a wooden spoon.

Take out everything in the soup in a large bowl and let it cool just enough to allow you to cut your hand into cubes as small as possible. I noticed that it is much better when the warm vegetables are combined. When I left the cut for the next day, the salad was not as good.
Everything you cut you put in a large bowl in which to have room to maneuver to mix with mayonnaise (stop a part for decoration. I do not dress it in mayonnaise every day, because since childhood I was nauseous who dresses and removes it.
In order not to oxidize, in the version without mayonnaise on top, I wrap it tightly with foil. Often, if there is a lot, I keep it in jars with lids or deep bowls so as to reduce the contact surface with the oxidizing air.
Homogenize the vegetables and mayonnaise, add salt, add the lemon juice if it is not sour enough and add more mustard.
The mayonnaise mirror, you cut the hearts (with a cutter) from the donut that must be hard. May it be useful to you & # 8203!

1 kg cooked / boiled / fried chicken legs (I boiled to make meat soup)
3 eggs
2 tablespoons skim yogurt
140 g grated, squeezed raw zucchini
1 medium onion
3 large cloves of garlic
2 slices of bread soaked in milk / water
120 g baked peppers
Dill parsley
5 tablespoons olive oil
corn + sesame (for rolling)

We clean the skin and then we remove the boiled meat from the chicken legs. I had them deboned and skinned. Drain the juice well.
We cut it into pieces and put it in the robot. Let it cool down at least halfway because otherwise they will be a bit soft when modeling.
Add eggs, yogurt, grated zucchini on a grater with small holes and squeezed very well,
1 medium onion, garlic, bread without peel (if it is too hard, it was not the case for me) and squeezed very well, baked peppers peeled, salt, pepper and dill or parsley to taste.
We mix them for 1-2 minutes or until we obtain a homogeneous composition.
With slightly wet hands, form round meatballs (about 3cm in diameter) and roll them in a mixture of cornmeal and sesame flour.
We place them in the oven tray lined with baking paper and sprinkle them with olive oil.
I don't have an oil sprinkler, I used a plastic syringe.
Bake them in the preheated oven at 180 & # 176C for about 10-15 minutes on each side.
At the end I moved the tray to the lowest step, and I browned them on the grill (with the door ajar as it is done) for 5-6 minutes.
We serve them hot or cold. They are delicious! May it be useful to you!
If the composition does not bind very well, add 1 tablespoon of breadcrumbs.
I did not put as many recommended eggs (3 to 400g of meat) because the composition would have softened very much.
I put 3 to 1 kg of raw meat that is still boiling anyway.

A recipe from 1938, from grandma's book. Extremely refined and good-looking.
A bowl mixer helps a lot in the preparation & # 8203 & # 8203 (

3 eggs
100 g flour
50 g ground almonds
powdered sugar in the weight of the 3 eggs

200g sweet cream for whipped cream - minimum 30% fat (NOT vegetable!)
2 sachets of vanilla sugar
2 dark chocolate x 100g
30g & # 8203fistic cut tzepuse

1. I recommend buying ready-ground almonds. It doesn't have to be a very fine flour like macarons. If you can't find them, then grind them finely and sift them through a fine-mesh sieve. I repeat, you can't grind without a lot of oil if the grinder is not strong enough to grind in a short time. Normally I would have recommended grinding with powdered sugar, it would help a lot, but the sugar must be mixed with eggs so it is not possible in this case.
2. If you use a mixer that does not occupy your hands, like the one in the photos below, prepare the flour now and sift it through a sieve. Being a small amount, it is good to have a sieve in the kitchen in the form of strainers but with a large diameter. It is very convenient to use.
3. Preheat the oven to 130 degrees (about 2.5 degrees on the gas stove).
4. Mix the sugar with the whole eggs until the sugar melts and the composition thickens a little and lightens in color. At first at low speed, then at maximum speed. It took me about 4-5 minutes. & # 8203 & # 8203At the next step I should have replaced with a palette for light doughs and certain creams but not being used to these accessories I forgot to make this gesture. The consistency is semi-fluid so it was not a problem to proceed as above.
5. I added flour by spoon, spoon by spoon while the mixer was working on step 1. The protective cover prevents the flour particles from settling on the nearby objects.
6. I poured the weighed almonds in the bag, ground while the mixer was still working on stage 1, calmly.
I got a slightly thinner composition than the cake.
7. Protect the stove tray with special baking paper as mentioned in the introduction. Take about 1/2 teaspoon of the composition (consistency allows it to take full, not race). Put it in the tray with the back of the rotating teaspoon forming a 7-8cm diameter disc. The thickness says in the recipe "as the edge of a knife". I think at that time the blades were thicker. Convenient is about 3-4mm. You don't need a lot of space between the disks because they don't grow at all. I regret that there was no time to photograph this step.
8. Bake for about 13-15 minutes. Immediately remove the paper from the table, otherwise the discs will continue to bake because they are thin. The discs when you take them out should not be rigid but slightly soft so that you can shape the cornet. They are not easy to make. The problem for me was that I formed two horns, during which time, quickly, the other discs hardened and could no longer be shaped. The conclusion was that a thick waxed paper would have been useful for me so that I could peel them off when they were softer. In the electric oven, I think I would have done better.
9. Melt the dark chocolate in a bain marie (on the steamer) and soften the lip of each cone, then place it to dry on a grill, cold, in the refrigerator. You can glaze them more, or with spiral stripes if you want, the recipe does not specify how, but that's how I liked it to look. You can use the oven grill placed over the tray.
10. Cut (do not chop) the pistachio long with a solid knife (I could not "sting" more than that).
11. Beat the cream with the mixer at maximum speed and when it starts to harden well, add the vanilla sugar and continue for another 1 minute or until it hardens enough to keep the mott. I don't necessarily give preparation times. With the old mixer we mix 5 minutes + another 3-5, it depends on the quantity at least. After the first minute I put hardener, otherwise I couldn't beat it hard. With this robot, it was ready in 4 minutes. For sour cream, do not insist more than necessary because it will separate into butter. Pay attention to the critical point.
12. After the chocolate has hardened, fill the cones with the posu with a small or medium dui.
13. Sprinkle with chopped pistachios.
May it be useful to you!


Soup: Green bean soup

1 kg of green beans (pods)
1 onion
3-4 tomatoes
1 pepper
1 carrot
1 tablespoon tomato paste
1 tablespoon borscht (commercial granules)

Method of preparation:
The beans are cleaned and washed, put in cold water and boiled.
Finely chopped and chopped onion is put to harden. Add the finely chopped carrot, then the peppers and when these vegetables have softened add the finely chopped tomatoes. For chopping vegetables we can use the Delicate Chopper 450 / products / food-preparation / hmc-450 / chopper-delice-450
When the beans are cooked, add the hardened vegetables, the tomato paste. We add salt and at the end we add the borscht, after which we bring another boil.
When the soup is ready we add finely chopped parsley. If we want we can serve the soup with sour cream. I didn't put it because I don't eat the right soup with sour cream.

Main course: Sarmale in vine leaves

1 kg minced pork
200 g of rice
2 onions
1 tablespoon spices: pepper, thyme, paprika
2 tablespoons tomato paste
green dill
vine leaves

Method of preparation:
Finely chopped onion is chopped with Delice 450 Chopper
and put to harden in oil. When the onion has softened add the rice, spices, tomato paste and minced meat with the MGL12B mincer tocat-mgl12b
Finely chop the green dill and add it to the sarmale composition.
The washed vine leaves are passed through boiling water for a few seconds and set aside. In the scalded leaves we will then wrap the sarmales.
Arrange them nicely in the pot and cover with water and let it simmer until cooked.

Dessert: Cranberry ice cream

6 egg whites
500 gr sugar cough
3 sachets of vanilla sugar
270 ml water
500 ml liquid cream
400 ml yogurt with berries
250 gr blueberries

Sweet and fragrant moments

On Friday, January 6, I received by email from Roxana Diba the invitation to participate in a culinary contest organized by Electrolux with the prize of a trip to Milan and the opportunity to dine in one of the most special restaurants in the world: Cube by Electrolux. The requirement of the organizers is to prepare an original and creative recipe, in the spirit of the Cube restaurant. But what is the spirit of the Cube restaurant that I just found out about?
Here is what I discovered after a few internet searches.

Both the Electrolux equipment and the dishes presented in Cube restaurants make you feel in the third millennium.
The Electrolux-Cube philosophy is based on simplicity, elegance, functional, aesthetic and culinary refinement. Cooking should not be a chore, and food should not fill your belly. Fine and delicate pleasures can accompany you both when preparing food and when consuming it. In this spirit, I prepared my recipe for this challenge. I hope I can pass on to you a little of the mood I acquired in my turn.

Ingredient:a piece of smoked duck breast (poultry, artisanal smoked), organic chocolate sauce, an organic orange, a little coarsely ground pistachios.

Three fish salads - Holiday appetizers

Along with those Three vegetable salads from the range Holiday appetizers These Three Fish Salads are also wonderful, especially for fish lovers.

Even if the appearance looks like Smoked Shark Salad and Norwegian Salad (with marinated mackerel), I assure you that their taste is very different, but just as delicious.

I wish you all a peaceful evening!

Three vegetable salads - Holiday appetizers

Here I came back with the recipes for the Three Vegetable Salads that along with Three fish salads are part of the range Holiday appetizers. I will briefly present the composition, as I consider that I do not have much to tell in the preparation chapter. I leave the dosage of the ingredients to your discretion, depending on your preferences.

For Sauteed vegetable salad, I used the garden mixture of vegetables (frozen) Iglo brand (contains: carrots, corn, peas, cauliflower, bell peppers). I smothered the vegetables a little, without any other additives. I made a sauce from light mayonnaise and yogurt (half and half), salt and pepper. There was no need for more for a pleasant appearance and a taste to match.

For Salad of raw vegetables, I used: carrots, celery and apple, grated large and a little finely grated horseradish. Here I used only light mayonnaise, salt and a little lemon juice. Healthy and delicious!

For Mushroom salad, I used canned mushrooms (two 350g jars) chopped. I made the sauce from light mayonnaise and sour cream (half and half), juice from 3-4 cloves of garlic, salt and pepper to taste. I'm sure you know the taste of this delicious salad, and if you forgot it, do well and refresh your memory, it's worth it!

Eggs filled for the holiday

Stuffed eggs are a delight for any festive meal, and associated with caviar, Manchurian caviar, or smoked salmon are truly mirobolante.

Although I think that everyone knows how to prepare them, although everyone has their own recipe, or more :), I will still explain to you how I prepared the filling.

Ingredient: 10 eggs, a tablespoon of mustard, 5 tablespoons of sunflower oil, the juice of half a lemon, salt, and pepper to taste.

Method of preparation:Boil eggs, cool in a bowl with water as cold as possible, peel, cut in half lengthwise, and place the yolks in a bowl or in the mixer tub. Add a tablespoon of mustard, several times less hot, as you like, a pinch of salt, then add the oil and mix. Here I have to tell you that I stopped after 5 tablespoons of sunflower oil (at an amount of 10 yolks). Then add a juice of half a lemon, pepper to taste and mix a little more.

Place the egg halves on the serving platter, fill each of them with the yolk composition with a posh, then add for an extra taste and an overwhelming image: some caviar, Manchurian caviar and salmon strips. For decoration you can use some greenery, in this case we used dill threads.

In the center of the plate I placed a cylinder-shaped salad of carrots, celery and apple with horseradish and light mayonnaise.

Festive appetizers and good thoughts for the new year 2012

My dear ones, thank you from the bottom of my heart for the wishes received from you for the Holidays and for following me for another year. I also wish you an excellent year, with as many achievements and surprises as possible and only pleasant ones.

Although my culinary appearances on the blog last year were sporadic, I found that the blog's audience remained constant, for which I thank you once again.

For 2012, I am preparing some pleasant surprises, as well as a new image of the current blog and this will happen in a very short time.

Now let's get back to the culinary subject of the title. Since for the Christmas and New Year holidays I responded to special invitations made by special friends and I didn't have to prepare anything, I don't have a complete menu to present to you, but only a few appetizers and a few cakes that I have prepared between visits.

Today I will delight you with some of them, and I will return with the next ones.

Tray with stuffed eggs and raw salad:

Vegetable salads: sauteed vegetables, vegetables and mushrooms

Appetizer stuffed eggs with tuna - Recipes

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