Recipe

Sticky Chicken wings

2:13:00 PM Unknown 0 Comments


Nothing, and I am really serious about this, nothing is more enjoyable than these Sticky Chicken wings. Even though I made them yesterday even remembering while writing on them makes me crave for them so bad. They are definitely somewhere on the top on my favorite recipe list. The explosion of bold and aromatic flavors work so perfectly with the chicken wings.




These Sticky Chicken wings are finger-licking good. Just don’t make them for your family while you are on a diet… I know I had slipped from one while cooking these.

Originally this recipe came from my mother cookbook, but little variations thru time resulted in this perfect balanced recipe …

Ingredients:

1kg chicken wings
2 tbsp Soy sauce
2 tbsp Balsamic vinegar
1 Lemon, sliced thinly
4-5 Garlic cloves, cut on half and unpeeled
3 tbsp Honey
3 tbsp Parsley, chopped
Salt
2 tbsp Olive oil

Method:

  • Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
  • In one large frying pan heat the oil. Reduce the heat and cook the chicken wings until golden on each side. Season with salt.

  • When golden add little water (1 cup), soy sauce, balsamic and honey and stir. On top of that add the lemon wedges and let it cook until it thickens and reduce.
  • At the end add the parsley and stir. Let it cook for a minute.
  • Serve the wings alone or with potato puree.
  • Enjoy… 




Recipe

Walnut coconut and sesame half-moon cookies

2:12:00 PM Unknown 0 Comments


Walnut coconut and sesame half-moon cookies coated with tons of icing sugar, melt-in-your mouth buttery cookies so easy to make, magnificently nutty and crunchy, just perfect for any occasion. Layers and layers of icing sugar build on top, gives this cookies some magical feeling. I don’t know, maybe because the sugar dust always reminded me on that magic fairy dust.



These are so easy, that as I mentioned in my previous post I prepare them together with Chocolate horns (horseshoe) cookies that are some sort of chocolate twist of a cookie of this type. Anyway, I use mostly walnuts when making them, but be free to choose your favorite.



They are made in almost same way as you’d make a shortbread or short-crust pastry. You will skip the chilling part here, so, all you need to do is to mix all of the ingredients, roll the “dough” and cut a half-moon shapes. Bake them and next as quickly as you can drown them into icing sugar.
When you want a buttery sweet and crunchy cookie, don’t hesitate and give them a try…

Ingredients:

600 g flour
250g butter
5 tbsp sugar
1 cup vegetable oil
½ water
2 tsp baking powder
2 tsp vanilla extract
100g coconut flour
100g sesame
100g walnuts (almonds or hazelnuts), chopped finely
Icing sugar, for dusting

Method:

  • Knead the flour, butter, oil, sugar, water, baking powder and vanilla and then add in the coconut flour together with the sesame and pecans.
  • Roll out the dough (1 cm thick) and using half-moon cooking cutter shape, cut out the cookies.

  • Place them on lined baking sheet and baked them on 200 degrees until they get lightly brown or about 20-30 min.
  • Roll them into icing sugar immediately (while still hot).
  • Store them into metal cookie box so they can last longer.
  • Enjoy…


Recipe

Oreo cheesecake

2:05:00 PM Unknown 0 Comments


So, it was an Oreo cookie week for me and it must be finished with this marvelous Oreo cheesecake. Since Cheesecake is one of my favorite desserts I thought that I can’t go wrong with Oreo Cheesecake. I mean who doesn’t love Oreos, right?



I know I was so obsessed with Oreos lately that I’m afraid to step on the scale…Anyway, I made this for my friend party and everyone was impressed. They didn’t left a single peace…

What you will need:

24 Oreo cookies
3 tbsp. unsalted butter, melted
For the cheesecake:
12 oz. cream cheese, room temperature
6 tbsp. sugar
6 tbsp. sour cream, room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
11 Oreo cookies, roughly chopped

Method:

  • Preheat the oven to 170 degrees and line 8x8 inch baking dish with foil.
  • In a food processor, pulse the Oreos until they're finely ground. Add in the melted butter and pulse until the cookies are moistened. Press the crumbs in an even layer over the bottom of the pan. Bake crust for 10 minutes then set aside while keeping the oven on.
  • Beat the cream cheese with electric mixer on medium high for about 2 minutes or, until light and smooth. Then mix in the sugar until well-combined.
  • Blend in the sour cream, vanilla, and salt. Add in and beat in the egg and egg yolk until well-incorporated.
  • Gently stir in the chopped Oreos.
  • Pour cheesecake batter over the prepared crust and smooth out the top with a spatula. Bake for 40 minutes, or until cheesecake is set around the edges but slightly wobbly in the center.
  • Let cheesecake cool to room temperature, about 1 hour then cover the pan and refrigerate until well chilled, about 3 hours or overnight.
  • Keep refrigerated until ready to serve.
  • Enjoy…



Tip: You may keep in an airtight container in the fridge for up to a week.
Recipe

Quick Mexican salad

2:01:00 PM Unknown 0 Comments

This Mexican salad is something that I just can’t get enough of…Full of flavour it can be combined with any kind of pasta, used as a filling for tortillas or just like I love it, just as it is…



This is definitely easiest salad to make…It is so versatile and can be used as side as well as main dish.

Ingredients:

1 canned tuna (180g)
1 medium onion (shallot), cut on slices
Juice from 1 lemon
1 can red beans (250g)
250 gr corn
1 cup parsley (1 stalk)
2 tbsp Olive oil
1 tsp Salt

Method:

  • Wash the beans with water and set aside in salad bowl. Mix in the tuna (with the oil), onion, corn and parsley. Season with salt, lemon juice and olive oil. Mix all together and serve.
  • Enjoy…



Recipe

Sour Cherry Lemon Bars

1:59:00 PM Unknown 0 Comments

Lemon bars in my house or as we called them then lemon cake always happened on those warm spring days, when light breeze of still cold wind would make you think it’s summer already … I remember my mother baking for me lemon bars when I was a little girl. Flour bag, sugar box, brown egg ( it seems now they somehow disappeared ) nestled in the grooves between tiles. A yellow block of butter blurring at the edges. A shallow glass bowl of lemon peel. Lemon bars were actually one of my first “cake-baking” challenges. And now when I think of that, it wasn’t a challenge at all.
Anyway, it’s not spring jet, but the sun these days is brighter for the first time after so many cold and cloudy days, and I can’t find better moment to get back into those priceless careless days, and to travel across memory lane…


I hope my mother will be thrilled and not mad that I change hers recipe a little just by adding cherry jam in them. But, I can’t help that feeling I experience every time I have sour cherry jam in my house. And this one was homemade, prepared from my nanas cherry tree and delivered specially for me. My Nana always find a way to spoil me, even now after so many years.
On to these Sour Cherry Lemon Bars…Let me just say, it was the best idea ever! And of course, you can use store-bought sour cherry jam or cherry jam. I altered my mom’s old fashioned Lemon Bars recipe, by adding Sour Cherry jam between the crust and lemon crème and orange zest instead lemon zest…

Sour Cherry Lemon Bars, perfect way to say goodbye to winter, and to welcome spring…

Ingredients:

for the bottom layer
1 3/4 cup all-purpose flour*
2/3 cup brown sugar
1/4 teaspoon coarse salt
170gr butter
for the top layer
3/4 cup fresh lemon juice
1 cup granulated sugar
3 tablespoons all-purpose flour
4 eggs, beaten
zest of one orange
5-6 tbsp. Sour Cherry jam
powdered sugar, for top

Method:

  • Preheat oven to 350°. Line an 8X8″ baking dish with foil; Set aside.
  • Blend butter, flour, brown sugar and salt until it resembles a corse meal.
  • Pat firmly into prepared pan. Bake for 20 minutes or until lightly browned.
  • When baked, carefully spread the jam on top.
  • To prepare the top layer, whisk the eggs with sugar, and then add flour, juice and zest.
  • Pour over the top of the first layer and return to oven and bake for an additional 25-30 minutes. Loosen around edges, and allow to cool. Cut into squares and sift confectioners’ sugar over the top to serve.
  • Enjoy…



Recipe

Lemon Bars

11:30:00 AM Unknown 0 Comments



Lately I really miss those hot summer days and was craving for something that will bring me something summery in my kitchen. So, because I’m going through period called lemon obsession I’ve been looking for any recipe involving lemon…The decision fall on Lemon bars and anyway has been a long time since I’ve last made them…It seems that anything lemon is my cup of tea lately…



Ingredients:

for the bottom layer
1 3/4 cup all-purpose flour*
2/3 cup brown sugar
1/4 teaspoon coarse salt
170gr butter

for the top layer
3/4 cup fresh lemon juice
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour*
4 eggs, beaten
zest of one lemon
powdered sugar, for top

Method:

  • Preheat oven to 350°. Line an 8X8″ baking dish with foil; Set aside.
  • Blend butter, flour, brown sugar and salt until it resembles a corse meal.
  • Pat firmly into prepared pan. Bake for 20 minutes or until lightly browned.
  • To prepare the top layer, whisk together eggs, sugar, flour, juice and zest.
  • Pour over the top of the first layer and return to oven and bake for and additional 25-30 minutes. Loosen around edges, and allow to cool. Cut into squares and sift confectioners’ sugar over the top to serve.



Recipe

Mulled wine with a twist

11:27:00 AM Unknown 0 Comments


There is no bad time for wine. But, when the temperature is below 0, there is nothing more comforting giving, like a mulled wine. That’ my winter classic… Warm, flavorful, with a side of nostalgia…


Cold weather…Always used as an excuse to prepare mulled wine. Really simple to prepare, just leave it to thick over a really low heat, and when guesses pop in pour some of that comfort into the glasses.
I like to prepare mine, with some sort of sugar syrup and then to pour the wine, so I can skip some danger of over boiling the wine. I would first add all of those lovely spices, honey and sugar, plus the water or juice and let it boil until the sugar dissolves or honey melt.
You can simmer the wine for more than 5 min- if you have the patience for that. And it will bring another plus with that-the amazing smell of comfort around your house…

Ingredients:

1 (750 ml) bottle of red wine
2 sticks Cinnamon
4 whole Cloves
2 star Anise
½ tsp. Black pepper
¼ cup orange juice
1 orange, cut into wedges
1 apple, cut into circles 
2 tbsp honey
2 tbsp brown sugar

Method:

  • In a large saucepan, put all of the ingredients except the wine. Let it boil until the sugar and honey melt. Then add the wine.
  • Heat the wine gently for 5-6 min so it can absorbs all of the flavor. But, don’t let the wine boil, so the alcohol don’t evaporate.
  • Enjoy…

*Cooking tip: You can use ground cinnamon, cloves or smaller anise. It will reduce the time needed for flavors to absorb.
Recipe

Walnuts and Plums chocolate baskets

11:25:00 AM Unknown 0 Comments


Try to imagine nicely grounded sweet walnuts, combined with plums and then surrounded and dipped with creamy chocolate, and all of that placed in a small bit-size boxes waiting for you to have them all...I know I’m always stopping myself from having them all…These little heavens called Plums chocolate baskets  are my favorite small desserts of all times.


I make them every time around New Year just because that is the time filled with lots of celebrations,  cocktail parties or just gatherings, who are in need of something sweet, with all those champagnes, or classy drinks that you will have. These baskets are a huge hit in every party I host, they always disappear in a blink of an eye…

The easiest way to make these is if you have someone to help you. One for the plum-walnut balls and one to pour the chocolate filling into. It ready in 3 steps. You pour little chocolate at the bottom, you place the ball in the chocolate (and make sure to prepare a small ball), you fill the basket and cover the ball with chocolate…And that is it!

Ingredients:

100g brown sugar
150g milk
200g ground walnuts
200 plums, chopped
100 g butter
200g dark chocolate
Foil cases or paper cases

Method:
  • First boil the milk and sugar together and let the sugar dissolve. Add in the ground walnuts and chopped plums and stir them to combine. Set aside.
  • Melt the chocolate with butter on medium heat.
  • Place around 20 foil cases so you can start lining the baskets.
  • Using a teaspoon start layering. Pour in the cases first a little chocolate second small ball of the plum mixture and cover it on top with a chocolate until you fill the whole case. Continue until you use it all.
  • Let them stiff into freeze or refrigerator.
  • You can left them into the cases or serve them without them.
  • Enjoy…



Recipe

Chocolate horns (horseshoe) cookies

11:24:00 AM Unknown 0 Comments

This is one of those recipes, that was always in my family…From my grandmother into my mother cookbook, I believe with some alteration, this Chocolate horns (horseshoe) cookies are something that goes perfect with a hot cup of coffee or tea. A least, that’s the way I remember my mother having them, with a cup of coffee, in those lazy Saturday mornings…


Sometimes, I like to crumble them, on top of a vanilla or hazelnut ice cream, for some extra chocolaty crunch. Also, if I have a party planned, I use half of the dough to make round cookie shapes, and freeze them until the day before. Next, I would spread some mascarpone whipped with a drizzle of coffee liqueur, brandy or honey on top.



Back on the topic we are here for, the other thing I love about these crunchy chocolaty heavens, is that they can last up to a month and you can freeze them. They are equally good unfreezed. And so quick and easy to make. I prepare them while my Walnut coconut and sesame vanilla cookie bake, so it feel like I get two for one…

Ingredients:

200g butter, softened
350g flour
100g sugar
2 egg yolks
2 tbsp cacao powder
1 vanilla sugar or 1 tbsp vanilla extract
For the glaze
100 g dark chocolate
50 g butter

Method:

  • Preheat the oven on 200 degrees. Line one baking sheet with parchment paper.
  • Knead well the butter, flour, sugar, yolks and cacao powder.
  • Using your hands, roll rope shapes of the dough (1 cm thick). Cut the rope into 10 cm long shapes and then bend them a little. Place the cookies on lined baking sheet and press them lightly on top with fork, so you can create lines on top.
  • Bake them for about 15-20 min on previously heated oven.
  • Meanwhile, on medium high heat melt the chocolate and butter.
  • When the cookies are done let them cool down so they can firm and you can handle them easier.
  • Dip the ends of the horseshoe into the chocolate glaze and leave them stiff on the parchment paper.
  • Store them in aluminum/metal case or freeze them.
  • Enjoy…


Recipe

Chocolate Rum Raisins Truffles

11:22:00 AM Unknown 0 Comments

If you are like me and totally enjoy alcoholic desserts, than I'm sure that these Chocolate rum raisins truffles will make your day. Just a simple recipe that is finger licking good.  



Only "big" request this recipe has is to soak the raisins into rum at least for one whole day. I always keep one jar with soaked rum raisins in fridge. You cannot believe how much couple of rum soaked raising can contribute to some recipes. So, go ahead and fill some jar with raisins and rum.

These Chocolate Rum Raisins Truffles had to be locked away for two reasons. The one being that I wanted to have them all, and other was that after too many you can feel a bit unstable at the knees. So, they are definitely age-restrictive and not for children. The amount of alcohol and the strong taste that they can bring, definitely depends of how long raisins were soaked. 

Ingredients:

200g biscotti, grated
200g dark chocolate
100g butter
100g walnuts, grated
50-60g soaked rum raisins
Around 50-100ml milk, depending on the consistent

Method:

  • Melt the chocolate together with the butter and little milk on steam. Let it cool slightly.
  • Combine the grated walnuts, biscotti and rum raisins with melted chocolate.
  • You can let them stiff in the fridge or form them immediately.
  • Enjoy…


*Cooking tip: You can change the amount of milk/biscotti depending on the batter.


Recipe

Homemade Ferrero Raffaello candy

11:13:00 AM Unknown 0 Comments


I’m absolutely, totally, crazy in love in Ferrero Raffaello candies. What can be actually wrong in crunchy coconut candies? I find myself loving and craving everything Italian lately, in other words I have been making a lot pasta and between other things these Homemade Ferrero Raffaello candies.




I’m admitting that I’m telling this from experience, that final crunchy, creamy coconut candy mixture is so outrageously good that you’ll want to stuff your mouth with as you make these. And if you have kids, this candy is so easy to make, that you can involve them into preparation and shaping the balls. The will find this for sure entertaining…


Just one advice…If you notice that the candy mixture is to dry just add more hot milk into, whisk and continue shaping in rolling into that coconut goodness…
I hope that you will love them as much as I do!

Ingredients:

100 g sugar
200 ml milk
300 g powdered milk
200 g coconut flour, plus for rolling
100 g hazelnut

Method:

Place the milk and sugar into a saucepan and let them boil. Add into the butter to melt. Set aside.
Add in the powdered milk little by little so you avoid lumps. Stir until it is fully incorporated.
Next add the coconut flour and knead well using your hands. Let it cool down until stiff.
Using your hands form ball and insert in one hazelnut. Roll it in coconut flour.
Continue forming balls and inserting hazelnuts until you use whole dough.
Let them chill a little and serve.
You can easily freeze them and use within a month or more.
Enjoy…


Recipe

Homemade Ferrero Rocher Truffles

11:11:00 AM Unknown 0 Comments

I am absolutely addicted to Ferrero Rocher candies. They are totally heavenly, with that rich hazelnut taste and crispiness, I just can’t get enough of. Anyway, for this holyday season I apparently got myself into some circle of constantly craving and making some sort of truffles or small and very tasty desserts or fudges. In that spirit, (actually if I could be honest I just craved one Rocher) I was motivated to make these beyond tasty Ferrero Rocher truffles.



I have no words that can explain how amazingly delicious they are! I mean do I have to? Just Nutella mixed whit extra hazelnut isn’t motivational enough for you to start making them? These little devils are so good that I will advise you not to double the recipe…So, mine was gone as soon as I left them on the table. They were that good…

Ingredients:

Homemade Ferrero Rocher Truffles
Makes 16-18 truffles
100g hazelnut wafer biscuits, crushed (about 10 cookies)
1 cup hazelnuts, without skins
2/3 cup Nutella
1 1/2 cups semi-sweet chocolate chips
1 tsp coconut or vegetable oil (optional)
1/2 cup finely chopped hazelnut (optional)

Method:

  • Preheat the oven to 180 degrees.  Toast hazelnuts on a baking sheet for 8-10 minutes.  Remove from the oven and let cool, then finely chop.  Combine the crushed wafer cookies, chopped hazelnuts and Nutella and stir to combine.  Mixture will be sticky so refrigerate it for about 30 minutes.
  • Use your hands to form 2-3cm balls and place on a baking sheet lined with wax paper.  Put balls back into the fridge for 30-45 minutes or into the freezer for about 15 min to firm.
  • Meanwhile, combine the chocolate and oil (you can omit the oil) in a medium microwave-safe bowl and microwave in 30 second bursts, stirring between each burst, until the mixture is melted and smooth. Stir in the chopped hazelnuts (If you decided to use them). Let the mixture cool slightly.
  • Using a toothpick, dip each chilled truffle into chocolate, coat completely, then place back on the baking sheet. Once all the truffles are dipped, place the baking sheet in the refrigerator until the chocolate coating has hardened, about 15 minutes. Place truffles in mini cupcake liners or wrap in foil to serve.
  • Truffles can be stored in an airtight container chilled for up to a week. Or freeze for up to a month.
  • Enjoy…



Recipe

Baked Spicy Ribs

11:05:00 AM Unknown 0 Comments

Even though I don’t eat spicy, and yes I know that its weird for a cook not to eat it, there are time when I want to pleasure others with some spiciness on the table. I know that its stubborn or just not right to totally evade from spice flovours, so now and then, I want to prepare something with a little hotness inside…



I often make this oven baked spicy ribs for my friends, just to show them that I care. You can easily let them marinate over-night and for tomorrow’s lunch or dinner...

Ingredients:

1kg pork back ribs
200g honey
1 tsp paprika
1 tsp Asian chili (or chili powder)
1/2 tsp garlic powder
2 tsp Old Bay Seasoning
1/2 tsp onion powder
1/4 tsp celery salt
1/2 cup dark brown sugar
1/4 tsp fresh ground pepper
1 medium onion, grated or finely chopped
300g barbecue sauce
1/4 cup white sugar

Method:

  • Place all ingredients together in large roasting pan (I use bottom of turkey roaster).
  • Cut ribs apart for easier serving.
  • Mix together making sure to coat all ribs with this semi-dry paste.
  • Spread ribs out evenly on bottom of pan.
  • Cover lightly with foil.
  • Bake at 325 degrees for approximately 3 hours.
  • Turning or stirring occasionally.
  • You can use broiler for these ribs, just watch more closely, and adjust cooking time.
  • These ribs are also great finished on the grill for a few minutes on each side.


*Cooking tip: If you want to cut away the cooking time, bake them on 375 degrees for 1 hour.


Recipe

Chicken, pickles and mushroom in white sauce

11:01:00 AM Unknown 0 Comments

Quick and delicious Chicken, pickles and mushroom in white sauce. Stress-free and so easy main dish recipe that brings out the best that chicken has to offer. It’s fast enough for a weeknight but elegant enough to serve for guests. 


I enjoy chicken in any sauce, curry, white, tomato, with pasta or with rice you just can’t make a mistake with it…This Chicken in white sauce is something that I served for one small gathering and it was huge success. That was great reason to make a space for it in my cookbook…

You can bake it for few minutes, with pasta and cheese on top, and it will be perfect …

Ingredients:

1 kg Chicken breast, skinless, boneless and diced
500 g Double cream
450g button mushrooms, canned
6-7 Pickles, sliced
1 tsp dry curry
1tbsp dry dill
1 tsp dry oregano
Salt and pepper
Olive oil

Method: 

  • On medium heat in frying pan on oil add the chicken and curry and cook it until golden. Then season with salt and pepper and add the mushrooms and pickles. Cook for about 3-5 min.
  • Add the double cream, dill and oregano and let it boil for around 2-3 min.
  • Enjoy…

Recipe

Chicken in milk with spinach puree

10:52:00 AM Unknown 0 Comments


I love chicken, but the combination of chicken and milk was something really odd and unconventional. Still here I am pouring milk on chicken for today’s lunch. The thing is that yesterday, my friend was telling me, how she found delicious recipe for really tender chicken. The secret was in the milk probably she said, that even though she forgot her chicken in the oven for 15 min more it wasn’t overcooked.




So, it was enough for me to convert it into something definitely worth trying. I added just corn this time but for the next (and yes there will be next time) I will add zucchini. I find this to be the perfect way to cook tender chicken without stressing about overcooking it. And I never ever thought that milk and chicken will taste this good…

Ingredients:

3 chicken breast boneless and skinless (700g)*
1 tsp Saffron
300 ml milk, semi skimmed
2 bay leaves
3 garlic cloves, unpeeled
1 cup frozen sweet corn
1 tbsp Parsley
Zest from 1 lemon
Olive oil
Salt and pepper
* I used frozen chicken breast
For the spinach puree
1 kg spinach
1 stick Butter
1tbsp flour
1 garlic clove, crushed (optional)
200 ml milk
Salt and pepper

Method:

  • Cook the spinach in boiling water for around 2-3 min. Let it cool down and squeeze down excess moisture. Cut the spinach thinly.
  • Melt the butter on heated pan and add the flour. Cook them together until the mixture slightly golden. Then add the spinach with the garlic and milk. Season with salt and pepper. Lower the heat and stir until it thicken.
  • Serve the spinach with little sour cream on top.
  • For the Chicken breast
  • Preheat the oven on 200 Celsius degrees.
  • On oven proof baking dish sprinkle the olive oil and place the chicken breast, corn, bay leaves, lemon zest, saffron, garlic and pour over the milk. Season over with salt and pepper.
  • Cover foil and bake on 200 degrees for 30 min.
  • After 30 min remove the foil, place the chicken lower in the oven and bake it on 250 degrees for 15 min.
  • Enjoy…




Recipe

Cheese stuffed Doritos

10:50:00 AM Unknown 0 Comments


For this Game night replace those regular mozzarella breadcrumbs sticks with these Cheese stuffed Doritos…Yes, Doritos are going even cheesier. It’s basically a regular cheddar cheese triangles fried in Doritos nacho cheese crumbs. I made the crumbs using combination of spicy nacho and regular nachos cheese Doritos.



Imagine 1 kg of cheddar cheese stuffed in Doritos nacho cheese for even cheesier taste. YUM!
Try and dip that crunchy nacho cheese crumb loaded in cheddar, into your favorite dipping sauce, omg, my mouth watered just by thinking of that.

Use medium cheddar cheese and also important is to get a big block of cheddar so you can slice cheese triangles. I think that these ones can even overcome 7-Eleven loaded Doritos. And actually, I refuse the to accept the fact that, only those who are living in Washington DC area, will be blessed with trying these. Also, the pro of doing them at home? You can experiment with different cheeses and Doritos taste.

Ingredients:

1kg Cheddar cheese
1 ½ cup Doritos cheese nachos
1 ½ cup Doritos spicy cheese nachos
4 eggs
1 ½ cup all purpose flour
1 tsp black pepper (optional)
1 tsp smoked paprika (optional)
2 tsp garlic powder (optional)
*You will need around 3 cups of Doritos crumbs (not just the nachos)

Method:

  • With knife, cut around 1-1 ½ cm of cheese and then slice it on half diagonally, creating little triangles.
  • Into a food processor, pulse The Doritos, combining both flavors while creating the crumbs. Mix the garlic powder, paprika and pepper into the crumbs.
  • Next whisk the eggs and place the flour into a bowl.
  • Dip the cheese triangles into the flour, then into the egg wash and into the Dorito crumb. Line them into a baking sheet and freeze them until the cheese is frozen (make sure not to skip the freezing part).
  • Set the fryer on 180/350 degrees and fry them for 1-2 minutes, or until golden. Line them on a baking towel. Wait until they cool down a little.
  • Enjoy…


Recipe

Low-Fat Healthy Cheese cake

10:48:00 AM Unknown 0 Comments

This is for all you weight watchers and cheese cake lovers. Indulgent treats often come with a high-fat caveat, but not so with this slimmed-down cheesecake. Reduced in calories not in taste, cheese cake is something that I have been trying to achieve always when I was on a low calorie diet. From the base to the filling I lighten-up and lower-down fat.

This recipe is something that you'll always came back no matter if you are on a diet or just trying to include more healthy dishes in your routine. I know I did. It's like extreme makeover to a cheesecake. With 230 kcal per portion and 10.7g protein.
Anyway I made this recipe yesterday for my friend who is straggling with weight and she said that this is something that is going to safe her in those days when she will just gave up. That's a success in my opinion!

Ingredients:
Cooking oil spray, to grease
500g ricotta
250g 2% fat Greek yogurt
2 eggs
Zest of 1 lemon
4tbsp apple sauce
4tbsp icing sugar
For the base
200g reduced-fat digestive biscuits
40g low-fat spread, melted
2 tbsp. apple sauce
1/4 tsp ground cinnamon
For the topping
6 tbsp. 2% Greek yogurt
2tbsp soft brown sugar
100g frozen blackcurrants or other berries, defrosted

Method:

1. Preheat the oven to 170 degrees. Fill a large oven proof dish with water, then put it into the base of the oven. Spray a 20cm spring-form cake tin with a little oil.
2. Crush the biscuits in a mixing bowl, then stir through the spread, 2tbsp apple sauce and the cinnamon. Press the mixture into the base of the cake tin, then chill while you make your filling.
3. In a mixing bowl, beat the ricotta with the 250g yogurt and the eggs until smooth. Add the lemon zest, 4 tbsp. apple sauce and icing sugar and mix until combined.
4. Remove the base from the fridge, then pour the ricotta mix and level with a spoon. Transfer the tin to a low oven shelf and bake for 50-60 min until the cheesecake is set and golden- the surface may crack a little. Turn the heat off and open the oven door slightly, leaving the cheesecake inside for 30 min to cool. Transfer to the worktop to cool completely, then chill in the fridge for at least 2 hr.
5. To serve, remove the cheesecake from tin. Spread with thin toppings of Greek yogurt, leaving a 1cm border then sprinkle with brown sugar and berries.

*Cooking tip: You can heat the berries and brown sugar and make them like jam. You must cool them down before putting on the cheesecake. Also, try substitute brown sugar with stevia, so you can lower calories even more. I have never try, but maybe you can chance 2% fat Greek yogurt with 0% fat.
Recipe

Chocolate brownies

10:34:00 AM Unknown 0 Comments

Thick, fudgy and full in chocolate, homemade brownies make from scratch. You will never need those store bought mix boxes to make them. They can be easily made by anyone. It doesn’t need any special skills to know how to perfect this little heavens.


Back in this week I tried to make brownies and it came out to be molten chocolate lava cake, so if I could be honest, I missed those mini chocolate preciouses. There are so many recipes for brownies in so many different tastes, but this chocolate “simple” ones are my favorite…And hey maybe you can change the ingredients somehow and make something totally different….



I love my brownies just as they are but if you wish you can easily pour chocolate sauce on top and they will be devine…

Ingredients:

5 eggs
2 ½ cup sugar
250g butter, melted
150g chocolate for cooking, melted
1 ½ cup flour
Juice from 1 orange
Zest from 1 orange
2 tsp Vanilla extract

Method:

Preheat the oven on 200 degrees.
On stem melt the chocolate and butter. Set aside and let them chill. Mix the eggs with electric mixer together with the sugar and vanilla until combined.
Pour the orange juice and zest in the chocolate mixture. Then add them in the eggs mixture. Add the flour and mix until combined.
Bake in previously heated oven on 200 degrees for 10 min and then reduce the heat on 150 degrees for 20 min.

Enjoy….
Recipe

Carrot soup

10:32:00 AM Unknown 0 Comments

So back in this week I went to finish some grocery shopping and I don’t know what got into me but I bought a lot more carrots than I should. And now all those carrots got me into thinking what can I do to use them as much as I can…First on my mind was to bake them, but hey who can eat so many carrots at once…


Anyway I froze most of them but left some to make this delicious soup… The rustic feeling that this soup provides, brings me back the memories of cozy winter holiday breaks that I love to take whenever I can...

Ingredients:

700g carrots, cut into batons
2 tbsp. olive oil
2 garlic cloves, skin on
Few thyme sprigs
Small knob of butter
2 onions, finely chopped
700ml chicken stock, made up with 1 cube
6 tbsp. sour cream
Zest of ½ lemon
Parsley for garnishing

Method:
  • Heat oven to 200C. Put the carrots, half the oil, the garlic and thyme in a roasting tin. Season and toss everything together. Roast around 45-50 min, or until tender and golden.
  • Meanwhile, heat the remaining oil and butter in a large saucepan. Put in the onions and lemon zest and cook over a low heat until soft, for around 10 min.
  • When the carrots are done, remove from the oven. Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan. Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, and then simmer for 10 min.
  • Blend the soup with a hand blender, then sieve into a clean saucepan, pressing to get as much liquid through as possible. Add 5 tbsp. of the cream, heat through and season. You can chill the soup for up to 1 day at this point, or freeze for 2 months. Reheat before serving. Serve drizzled with the remaining cream and garnished with parsley.



*Cooking tip: Adjust the thickness with a little water, if you like it. At the end, if you enjoy sourness pour some lemon juice in…
Recipe

Boiled Simple Bagels

10:28:00 AM Unknown 0 Comments


There are times in life when I just don’t need something fancy or super complicated food, to feel exited with. There are some food, that don’t have some extraordinary ingredients and that still make me so happy and excited to have. These Boiled Simple Bagels are just one of those simple but jet so tasty meals that amazed me every time I made them…



In those Sundays mornings, when I get up early, I want to bake something. Baking was one of those thing that I felt terrified by, but the more I baked the more I realized that it doesn’t have to be so complicated of frightening, because as soon you figure out the basics it easy as one, two, three.
It feels like I haven’t baked for ages so this Saturday was the day to cover for all my missed ones. I made these Boiled Bagels together with my Soft buns that are the best with some butter on top.
I love Bagels in all flavors, but these really simple ones, with some yogurt, is my favorite way to have a bagel…

 Ingredients:

500g flour
1 tsp dry yeast
3 tbsp vegetable oil
2 tsp salt
1 tbsp sugar
200 g sesame + 1 tsp salt (the salt part is optional, but I love the saltiness on the top of the bagels)
For the boiling part:
1 l water
8-10 tbsp sugar

Method:

  • Heat the oven at 200 degrees and line one baking sheet with parchment paper.
  • With lukewarm water make dough out from the flour, yeast, salt and 1 tbsp sugar. Mix it with your hands until you have a soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. 
  • Roll the dough as thick as you want your bagels (I want them thin but my mother wants them thick so I made from both) and then using a cup ( large one and a small one) cut the dough into round shapes. Continue rolling and cutting until you use the whole dough.
  • In a pot caramelize the other sugar until lightly brown. Then pour in 1 l of water and cook until it starts to boil, then lower the heat and let it just simmer.
  • Next boil each of the bagels for around 2 minutes into the caramelized water (First the bagels will be at the bottom of the pan, but as they start to cook you will notice that they will float).
  • Roll each of the boiled bagels into the sesame and place them into a lined baking sheet.
  • Cook them until they get that lovely golden color. 
  • They are best with feta cheese and yogurt.
  • Enjoy…




Recipe

Carrot and apple truffles

10:26:00 AM Unknown 0 Comments


When I was a kid I loved caramel apples. I still do, actually. Cotton candy and caramel apples, were one of the things that made me excited about carnivals back then. I mean, of course, I was a kid and those roller-coaster, together with all of the other games, then and still now, are something that would take me away from my comfy couch.




Anyway, these Carrot and apple truffles, got that hidden caramel-apple flavor that I mentioned above. And the best thing is that they are ridiculously simple and easy to make. I would suggest using one of those sweet carrots. They will intense the caramelized apple flavor. And try to find one of those that are not old. I hope you understand what I mean…Because, it will take forever for them to cook and get that soft feeling we are looking for.

Btw, this post really made me crave cotton candy. And I’m in those “days”, when people would probably give me one really awkward look, if I walk around with cotton candy in my hand. So, the solution…Do you know where can I find that cotton candy machine? It would really make my day…

Ingredients:

500g apples, grated
400g brown sugar
1 vanilla seeds or 1 tbsp. vanilla extract
300g walnuts, ground finely, plus for
3 cups water

Method:

  • On medium heat, place one large saucepan and poach the carrots, apples, sugar and vanilla. Cook them until the water reduce. When there is almost no water left add 2-3 cups water so the carrots and apples soften a little.
  • Stir the mixture all the time, until the water reduce. Depending on the carrots or apples you may notice that there will be a need to add more water.
  • When the mixture is almost water free and soft add in the ground walnuts. Continue to cook and stir until they form homogeny mixture.
  • When done, let the mixture to cool down.
  • Using your hands form ball shapes and roll them into ground walnuts.
  • Enjoy…


Cooking tip: They are freeze friendly and you can use them for up to a month. 
Recipe

Banana and orange truffles

10:22:00 AM Unknown 0 Comments

I love eating all kinds of fruits, except bananas. I mean I love just the flavor of the bananas, in ice creams, frappe, and some cookies but not as fruit. I can’t explain myself why but just that is the way it is. Is that weird? 


I tried these Banana truffles for the first time at a party and fell in love so deep that was trying to recreate them ever since. Finally I got to some sort of Banana truffle version that I actually like. These little heavens are freezer friendly, so, I make them without any special occasion and just freeze them for some future use. Then when I crave something sweet I just take 2-3. Actually, I love them most when they are between that freeze-room temperature stage of defrosting.



You can dip them in chocolate whole or just a half, or roll them into ground biscotti. If you decide to dip them in chocolate, the easiest way is to make them into ball shapes, refrigerate and then dip them.

Ingredients:

250 - 300g biscotti
100 g confectioners’ (powdered) sugar
2 bananas
1 fresh orange juice
1 tsp orange zest
200 g Butter
100 g Chocolate, melted

Method:

  • First melt the butter and let it cool down.
  • Meanwhile, mash the bananas together with the sugar. When done add the orange juice and zest, and butter (cold).
  • Ground the biscotti and add them into banana mixture. Depend on how big your bananas or oranges are you can add more or less biscotti.
  • To make the truffles: Using spoon or just your hands form ball shapes and roll them into ground biscotti or melted chocolate.
  • Freeze, refrigerate or serve them immediately.
  • Enjoy…


Recipe

Beef and mushroom pie

10:10:00 AM Unknown 0 Comments

Fall is a season that always reminds me how quickly time passes… Often I feel nostalgic and homesick around autumn, so, I’m always trying make some space in my time for meeting with people I care about… Even though today was a really busy day for me I decided to reword myself wits some heartwarming beef and mushroom pie..



It may not be the skinniest option on the menu, but when you are craving comfort there is nothing that will beat good old golden-crusted pie…

Ingredients:

320g reduced-fat puff pastry sheet, thawed if frozen
Cooking oil spray
500g lean beef steak, diced
1 large onion, finely chopped
1 large carrot, diced
2 garlic cloves, crushed
300g button mushrooms, quartered
1 ½ tbsp. plain flour
1tbsp tomato puree
1bay leaf
150 ml red wine
250 ml beef stock (reduced-salt)
1tbsp Worcestershire sauce
250g potatoes diced

Method:

  • Preheat the oven on 200 degrees. Using the base of a 1.5 liter ovenproof dish cut out a round pastry for the pie lid, allowing an extra 1cm around. Set aside.
  • Put a large pan over a medium heat and spray with a little oil. Add the beef in batches, and cook for 2 min or until browned. Transfer to a plate and keep worm.
  • Return the pan to the heat and spray some more oil, then add the onion, and carrot and cook it stirring occasionally for about 5 min. Add the garlic and mushroom and cook 5 min more or until the mushroom color. Add flour, tomato puree and bay leaf and cook, stirring, for 1 min more.
  • Return the beef to the pan, then add the wine and simmer until it reduced in by half. Pour in the stock and 125ml water, then add the Worcestershire sauce and diced potatoes. Stir to combine, then cover with a lid and simmer very gently for 1-1 ½ hr until the meat is tender and stock has thickened.
  • Spoon the beef filling into the ovenproof dish, then lay the pastry lid on top, pushing down the edges to seal around the rim of the dish. Use a sharp knife to make a slit in the center of the pastry lid and then spray with a little oil. Bake for 25-30 min until the pastry is puff and golden and the filling piping hot.


Recipe

Banoffee pie

10:07:00 AM Unknown 0 Comments

There aren’t many times when we can rely on something so easy to make, to be so delicious and spectacular looking. This Banofee pie is the quickest pie that you can make if unexpected guest come over. You should always have some ready-made store bought or just homemade tart freeze or into stock, and this recipe will be your go to friend when uninvited guest surprised you.



Banoffee pie was always a hit in my family. I mean who doesn’t love fresh bananas dipped into that creamy sticky toffee sauce and with fluffy whipped crème on top… Who can resist that?

20 cm ready-made tart case
200g ready-made thick caramel sauce (such as Dulce de leche)
2-3 ripe bananas
300ml double cream or whipping cream
25g dark chocolate

  • Place the tart case on a serving plate. Spoon in the caramel sauce and spread evenly. Slice the bananas and scatter over the top.
  • Put the cream in a bowl and whisk with an electric hand whisk until soft peaks form, then spoon over the bananas. Grate the chocolate over the top and serve.



Cooking tip: You can always do the base with crumbled digestive biscuits. Blend them into fine crumbs  and mix with butter. 
Recipe

Baked Bolognese

10:02:00 AM Unknown 0 Comments


I felt like eating something Italian with my twist in it. Except pica, my second favorite Italian dish are definitely pasta. So for todays dinner I made Baked Bolognese. It takes no longer than 10 minutes to prepare and the next 45 min you can relax and wait to be done…



And did you know that earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna? So spaghetti Bolognese are definitely a classic. And with cooking it in the oven you get great depth of flavors.

Ingredients:

400g spaghetti, broken in half
1tbsp olive oil
1 onion, finely diced
2 celery sticks, finely diced
2 carrots, peeled and grated
2 garlic cloves, crushed
500g extra-lean beef mince
2x400g tins chopped tomatoes
1 tsp dried oregano
1 tbsp Worcestershire sauce
1tsp sugar
Cooking oil to spray, to grease
75g edam, grated
25g parmesan, grated


  • Preheat the oven to 190 degrees. Cook the spaghetti according to the pack instructions, drain and set aside.
  • In a large pan, heat the olive oil. Add the onion, celery and grated carrots, and gently fry for few min. Stir trough the garlic, then add the mince, breaking it up with a wooden spoon and cook until browned
  • Add the tomatoes, oregano, Worcestershire sauce and sugar and bring to boil, then reduce the heat and simmer for 10 min
  • Spray a large oven proof dish with a little oil, then tip in the cooked spaghetti. Pour over the Bolognese and lightly mix, then over with grated cheeses.
  • Bake for 20-25 min until the cheeses is melted and golden.
  • Enjoy…


*Cooking tip: For extra flavour use tinned tomatoes with herbs or peppers. If you prefer a thinner Bolognese sauce, add a little extra tomato juice or water.
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