Directions: 1 Boil carrots and eggs until ready 2 Tuna salad: combine grated boiled carrot & eggs, canned tuna, mayonnaise, chopped dill: mix well 3 Put the tun salad on the bread slices 4 Melt butter in the frying pan and toast bread slices one-side for 2-3 minutes 5 Serve warm with a cup of black coffee and enjoy your day !
Directions: 1 Filling 1.1 Combine milk, eggs, sugar, corn starch: mix well until smooth 1.2 Pour the mixture in a non-sticking pan, medium heat: cook until thickened constantly stirring 1.3 Add butter and mix until butter is melted, set the filling aside and let it cool down 1.4 Move the filling in the fridge while making dough 2 Dough 2.1 Combine butter, sugar, water and salt in a pan, put on medium heat: keep until butter is melted constantly stirring 2.2 Add flour: continue mixing until smooth, then remove from the heat 2.3 Add whisked eggs, mix well 3 Eclairs 3.1 Preheat the oven to 180C 3.2 Form 1.5cm width x 5cm length stripes out of the dough (I used decorating tube for that) and make stripes with a fork on the surface 3.3 Bake 40 minutes at 180C and let them cool down 3.4 Fill the eclairs making a small hole on the side and using a decorating tube 3.5 Enjoy with a cup of coffee !
Method: 1 Preheat oven to 200C 2 Bake walnuts for 10 minutes at 200C to make them easy to chop, set aside 3 Combine flour, sugar, vanilla sugar, lemon zest, salt and grate butter to dry ingredients, mix well 4 Add sour cream, egg and chopped walnuts: knead a dough 5 Form with hands 2cm diameter balls out of dough, dipping them in flour 6 Bake the cookies at 190C for 25-30 minutes 7 Enjoy the cookies with Christmas fruits punch and Merry Christmas !
There is the great lesson of ‘Beauty and the Beast,’ that a thing must be loved before it is lovable.
Chesterton, G. K.
Ingredients: – 250g flour – 50g butter – 1 egg – 100ml milk – 8g Vanilla sugar – 25g cane sugar – 1 dash of salt – 1/2tsp baking soda & 1/2 tsp vinegar – 30g dry cherries Method: 1 Preheat the oven to 220C 2 Combine flour, sugar, salt and grated butter: mix until smooth 3 Add an egg, milk, then add baking soda and vinegar in the same tsp: mix until smooth 4 Mix in dry cherries 5 Roll out the dough to 1cm height 6 Cut the scones-to-be in triangles and transfer to the baking paper 7 Bake for 15 minutes at 220C or until golden 8 Enjoy with a cup of black tea !
We cannot tell the precise moment when friendship is formed. As in filling a vessel drop by drop, there is at last a drop which makes it run over; so in a series of kindnesses there is at last one which makes the heart run over.
Dough ingredients (for 18 cookies): – 200g all-purpose flour – 125g butter – 90g sour cream – 1 egg yolk – lemon zest from half a lemon – 5g vanilla sugar – pinch of salt
Serving ingredients: – some sugar powder for serving
Method: 1 Dough: combine all dough ingredients, mix until smooth and knead a dough 2 Filling: whisk egg white with sugar for 3-4 minutes, mix in grated walnuts 3 Cookies 3.1 Preheat the oven to 180C 3.2 Roll out the dough to 3mm width 3.3 Cut 10cm diameter rounds with a cookie cutter 3.4 Put 3/4 tsp filling in each round 3.5 Enclose each round with fingers into the half-moon 3.6 Put the half-moons on the baking paper and bake for 20-25 minutes at 180C 3.7 Serve the cookies sprinkles with sugar powder and with a cup of strong black tea ! Enjoy !
Dough ingredients: – 1 cup (1 cup = 250ml) flour – 150g cottage cheese – 75g sugar – 4 tbsp sunflower oil – 1 egg – 1 pinch salt
Filling ingredients: – 2 medium apples, sliced
Beautifying ingredients: – 1 egg yolk
Method: 1 Dough 1.1 Combine all dough ingredients and knead the dough 1.2 Let the dough rest for 20 min in the fridge 2 Envelopes preparation 2.1 Preheat the oven to 200C 2.2 Peel and deseed 2-3 apples, cut them into 48 slices – yes, adults enjoy the numbers 😉 2.3 Divide the dough into 2 equal parts 2.4 Repeat with each dough piece: 2.4.1 Roll out into ~24cm round and separate with a knife into 4 segments 2.4.2 Make 3 diagonal cuts like on the leaf going diagonally from the side to the center line 2.4.3 Put 6 apple slices on the center line and enclose the apple slices from the left and from the right side with a dough 2.5 Put envelopes on the baling paper and brush them with egg yolk 2.6 Bake the envelopes for 25-30 minutes at 200C 3 Enjoy the envelopes with a cup of strong black tea ! … and the sun will be shining tomorrow too 😉
– 1 cup chopped prunes – 3/4 chopped walnuts Directions: 1 Sponge cake 1.1 Preheat the oven to 190C 1.2 Combine eggs with sugar and vanilla sugar: whisk well for 3-4 minutes 1.3 Add flour and mix well until smooth, then add baking soda with vinegar in the same teaspoon and mix in 1.4 Pour the batter in the buttered baking form and bake for 20-30 minutes at 190C (test with a wooden stick for readiness) and let it cool down 2 Filling (while cake is being baked) 2.1 Whisk melted butter with sour cream and sugar: put the cream in the fridge for 30 minutes 2.2 Chop walnuts and prunes 3 Final steps 3.1 Spread the filling on the top of sponge cake 3.2 Decorate with chopped walnuts and prunes 3.3 Put the cake in the fridge overnight (or at least 2-3 hours) to let the filling saturate the sponge cake 3.4 Enjoy the cake in the sunny morning with a cup of strong black tea !
Perhaps all the dragons in our lives are princesses who are only waiting to see us act, just once, with beauty and courage. Perhaps everything that frightens us is, in its deepest essence, something helpless that wants our love.
Rainer Maria Rilke
Ingredients: – 300g all purpose flour – 80g cane sugar – 1 egg – 50g butter – 0.5 cup milk – 21g fresh yeast – pinch of salt – 1 kg apples (weight unpeeled) = ~6 medium apples
Directions: 1 Warm milk to ~35C (95F) and add crushed fresh yeast, salt and 1tbsp sugar: whisk until smooth and set aside for 15 minutes 2 Add egg, butter and remaining sugar: whisk well until smooth 3 Add flour: whisk well until smooth and set aside under cloth for 2 hours to let the batter rise 4 Preheat the oven to 190C 5 Pour the batter into the battered baking form (I used 25x25cm) 6 Cut each apple into ~12 lobules and cover the batter with apple lobules 7 Bake the pie for 45-50 minutes at 190C (374F), let the pie cool down before serving!
Ingredients (for 6 muffins): – 1 egg – 42g sugar – 8g Vanilla sugar – 60g milk – 50g sunflower oil – 100g all purpose flour – 2 tbsp cocoa powder – 1/2 tsp baking soda + 1/2 tsp vinegar Method: 1 Preheat the oven to 190C 2 Butter muffin form cups 3 Combine an egg with sugar and vanilla sugar: whisk for 3-4 minutes 4 Add milk, oil, flour: mix well until smooth 5 Add baking soda and vinegar in the same teaspoon: mix well 6 Put 2 tbsp batter in a separate cup and add there 2 tbsp coca powder and 1 tsp milk 7 Pour the main part of batter in 6 muffin forms, decorate tops with cocoa batter 8 Bake for 20 minutes at 190C and serve with a cup of cocoa! Great morning is awaiting you 😉
The centuries will roll by, and schoolboys will yawn over the history of our upheavals; everything will pass, but my happiness, dear, my happiness will remain, in the moist reflection of a street lamp, in the cautious bend of stone steps that descend into the canal’s black waters, in the smiles of a dancing couple, in everything with which God so generously surrounds human loneliness.
Vladimir Nabokov, Selected Letters
Zapekanka ingredients (4 servings): – 500g cottage cheese – 2 eggs – 2 tbsp flour – 2 tbsp semolina – 2 tbsp sugar – 1/2 tsp baking soda + 1/2 tsp vinegar in the same teaspoon Cherry compote ingredients (4 servings): – 300g frozen cherries without stone – 1 tbsp cornstarch – 50-70ml water Serving ingredients (4 servings): – 200g sour cream – fresh mint leaves Method: 1 Zapekanka 1.1 Preheat the oven to 190C 1.2 Batter: combine cottage cheese, eggs, flour, semolina, sugar, baking soda and vinegar: mix well with a fork until smooth 1.3 Transfer batter to the buttered baking form and bake for 30-40 minutes until golden at 190C 2 Cherry compote 2.1 Transfer in the skillet washed cherries, water and cornstarch: mix well and cook for 5-7 minutes at medium heat 3 Serve Zapekanka with warm cherry compote and cold sour cream ! Enjoy ! 🙂
City sidewalks, busy sidewalks Dressed in holiday style In the air there’s a feeling of Christmas
I always tried Trdlo when being in Prague! Today I ventured to cook it myself – Christmas aroma filled up my kitchen and brought back some nice memories, flavour of frozen snowy morning and sparkling garlands. I can’t wait for Christmas eve to come to enjoy Trdlo again with a cup of cocoa.
Filling ingredients: – 20-40g grated butter for buttering carton rolls – 60g brown sugar – 1tbsp grated nuts or walnuts – 1tbsp cinnamon Method: 1 Filling 1.1 mix in a cup sugar, cinnamon and grated nuts 1.2 grate butter and keep it in a bowl at room temperature while the dough is being prepared 2 Dough 2.1 Warm up milk to 35C and add crushed fresh yeast and 1tbsp sugar: whisk until smooth and leave in a warm place for 15 min 2.2 Add grated butter, 2 egg whites, 1 egg yolk, salt: whisk well 2.3 Add flour constantly mixing, knead a dough and leave in a warm place under cloth for 30 min 3 Trdlo 3.1 Preheat the oven to 190C 3.2 Knead dough with a stretch and fold technique for 2-3 min and separate into 10 equal pieces 3.3 Form a long 0.8cm diameter rope out of each dough piece 🙂 3.4 Wrap paper towel carton rolls with a baking paper: butter baking paper with fingers 3.5 Wind up a dough rope around a buttered paper towel carton roll 3.6 Butter Trdlo surface with fingers before rolling in nuts-cinnamon-sugar mixture 3.7 Roll well each Trdlo in nuts-cinnamon-sugar mixture 3.8 Bake Trdlos for 15 minutes at 190C: serve hot!Jingle bells-jingle bells…
Filling ingredients: – 50g scallion – 250g cottage cheese Method: 1 Dough: 1.1 Combine kefir with baking soda and salt: mix and leave for 15 minutes 1.2 Add flour to kefir and knead a gentle dough: leave under the cloth for 15 minutes 2 Filling: combine cottage cheese with chopped scallion and mix well 3 Chepalgash: 3.1 Separate dough into 4 equal parts and form a 10cm diameter disk with hands out of each piece 3.2 Put 1/4 filling in the middle of each disk 3.3 Gather the sides up sealing the edges with the fingers in the center altogether 3.4 Turn over the disk with filling and gentlyroll into a ~25 cm diameter disk 3.5 Preheat butter in the skillet 3.6 Fry each flatbread for 3-4 minutes each side until golden 4 Serve with a cup of sweet black tea with lemon !
Beautifying ingredients: – 10ml milk – 1 egg yolk Method: 1 Filling 1.1 mix sugar & cinnamon 1.2 grate butter and keep it in a bowl at room temperature while the dough is being prepared 2 Dough 2.1 Warm up milk to 35C and add crushed fresh yeast and 20g sugar: whisk until smooth and leave in a warm place for 15 min 2.2 Add grated butter, 2 egg whites, 1 egg yolk, remaining 20g sugar, salt: whisk well 2.3 Add flour constantly mixing: mix until smooth and leave in a warm place for 30 min 3 Cinnamon rolls 3.1 Preheat the oven to 180C 3.2 Knead dough with a stretch and fold technique for 4-5 min and roll it out to ~40×40 cm 3.3 Butter the dough with grated butter from the bowl 3.4 Distribute evenly sugar & cinnamon mixture 3.5 Roll the dough up and cut in 5cm width buns 3.6 Put the buns on the baking paper 3-4cm aside from each other 3.7 Brush the buns with milk-yolk mixture 3.8 Bake the buns for 25-30min at 180C until golden! 3.9 They are wonderful for breakfast 😉
Beautiful days do not come to you. You must walk towards them.
Ingredients (for 12 muffins): – 150g flour – 8g Vanilla sugar – 52g sugar – 50g butter – 1 egg – 40g chocolate buttons – 1tsp baking soda + 1tsp vinegar – 250g fresh red currant berries Method: 1 Preheat the oven to 180C 2 Whisk an egg & sugar & vanilla sugar in Bowl1 3 Grate butter to the flour in Bowl2 4 Join Bowl1 & Bowl2 content, add baking soda&vinegar in the same teaspoon: mix well until smooth 5 Add half of berries to the batter & mix well letting berries to give juice to the batter! 6 Add the rest berries & add chocolate buttons: mix well 7 Transfer the batter in the 12 buttered muffin tin cups: bake at 180C for 25-30 minutes 8 Enjoy with a cup of black coffee !
A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came a loud knock
Ingredients: – 225g flour – 50g butter – 1 egg – 100ml milk – 8g Vanilla sugar – 17g cane sugar – 1 dash of salt – 1/2tsp baking soda & 1/2 tsp vinegar Method: 1 Preheat the oven to 220C 2 Bowl1: whisk well an egg with milk, sugar, Vanilla sugar: pour in a Bowl2 1tbsp of mixture for brushing the scones 3 Bowl3: grate butter into the flour, add salt 4 In Bowl1 join ingredients from Bowl1 & Bowl3, add baking soda and vinegar in the same teaspoon: mix everything well until smooth 5 Roll out the dough to 1cm height 6 Cut the scones-to-be with your favourite cookie cutter 7 Transfer the scones-to-be on the baking paper and brush with the mixture from Bowl2 8 Bake the scones for 15 minutes at 220C or until golden 9 Enjoy with a cup of black tea or coffee if you, like me, don’t trade your morning coffee for anything. Serve with blackcurrant jam! 🙂
There was a strange rumour in Highbury of all the little Perrys being seen with a slice of Mrs. Weston’s wedding-cake in their hands: but Mr. Woodhouse would never believe it.
Ingredients: – 150g flour – 140g cottage cheese – 75g butter – 2 eggs – 8g Vanilla sugar – 60g sugar (you can add more if you like it sweet!) – 1 dash of salt – 1/2 tsp baking soda + 1/2tsp vinegar – 6 large sour plums – 200g raspberries – 50g almond petals for decoration Method: 1 Preheat the oven to 180C 2 Wash plums and raspberries and let them dry 3 Bowl 1: whisk well sugar+Vanilla sugar+eggs+salt 4 Bowl 2: grate butter to the flour, then add cottage cheese: mix everything well 5 Combine content of Bowl1 and Bowl2: add in the same teaspoon soda and vinegar and mix everything well 6 Slice plums 7 Pour the batter into the baking form over the baking paper 8 Sprinkle plums stripes and raspberries over the batter 9 Bake the cake for 45 minutes at 180C, then sprinkle almond petals and bake another 10 minutes 10 Put the cake in the fridge overnight and enjoy the cake in the morning with a cup of black coffee and with the best friend 😉
Yesterday, I was sad, tomorrow I may be sad again, but today I know that I am happy. I want to live on and on, delighting like a pagan in all that is physical; and I know that this one lifetime, however long, cannot satisfy my heart.
Method: 1 Filling 1.1 Wash dried apricots and prunes, dry them and cut each dried fruit into 3 stripes 1.2 Grate walnuts 2 Dough 2.1 Grate butter into the flour 2.2 Add cottage cheese, sugar, salt, egg yolk: mix until smooth and knead the dough 2.3 Put the dough into the fridge for 30 minutes 2.4 Roll our the dough until 3mm height 2.5 Cut out the dough into 5×5 squares, then cut each square diagonally into 2 triangles 3 Kifli cookies 3.1 Preheat the oven to 200C 3.2 Distribute grated walnuts on the dough triangles evenly 3.3 Put 3 dried fruits stripes in the middle of each triangle 3.4 Fold each dough triangle into the croissant (Kifli) 3.5 Bake the Kifli cookies for 20-25 minutes until golden 3.6 Enjoy 🙂
Donwell was famous for its strawberry-beds, which seemed a plea for the invitation: but no plea was necessary; cabbage-beds would have been enough to tempt the lady, who only wanted to be going somewhere. She promised him again and again to come – much oftener than he doubted – and was extremely gratified by such a proof of intimacy, such a distinguishing compliment as she chose to consider it.
Filling ingredients: – 250g 33% whipping cream – 250g fresh strawberries – 8g Vanilla sugar – 1 tsp sugar Method: 1 Dough 1.1 Preheat the oven to 200C 1.2 Mix sugar with eggs and egg yolks and whisk them for 5 minutes 1.3 Add flour and whisk for another minute until smooth 1.4 Pour the dough on the baking paper in the 30x35cm baking form 1.5 Bake for 12-14 minutes until golden: remove from the oven 1.6 Carefully remove the baking paper (place on “new” baking paper sheet and remove the “old” one from top): roll the cake with the new baking paper sheet and let it cool down for 10 minutes 2 Filling 2.1 Wash and dry fresh strawberries 2.2 Mash 70g strawberries with sugar and vanilla sugar 2.3 Chop the rest 180g strawberries into 0.5cm pieces 2.4 Whip the cream until firm and carefully mix with mashed and chopped strawberries – beautiful filling ready! 3 Cake 3.1 Unroll the cake and put the strawberry filling on 3/4 of the cake 3.2 Roll the cake with the filling 3.3 Put the strawberry roll for 2 hours in the fridge 3.4 Enjoy 😉
Filling ingredients: – 500g very fresh strawberries – 1.5tbsp sugar Method: 1 Dough 1.1 Combine flour, sugar, vanilla sugar and add chopped butter: mix to crumbles 1.2 Add baking soda & vinegar in the same teaspoon tothe flour-sugar-butter mixture and mix 1.3 Add a small egg and knead the dough 2 Filling 2.1 Wash, dry with a towel and slightly chop strawberries 2.2 Add sugar to strawberries and mix 3 Cake 3.1 Preheat the oven to 190C 3.2 Separate the dough into 2 equal parts 3.3 Put the first part of the dough into 18cm diameter buttered baking form and flatten 3.4 Distribute the strawberry filling over the dough equally 3.5 Grate the remaining part of dough over the filling 🙂 3.6 Bake 30-35 minutes at 190C 3.7 Put the cake in the fridge overnight 3.8 Enjoy the cake in the morning with a cup of strong black coffee ! It would be a great start of a day, believe me 😉
Filling ingredients: – 400g new potatoes (weight unpeeled) – 150g Feta cheese – 1/2 tsp black pepper
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – chopped tomatoes for serving Method: 1 Dough 1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile) 2 Filling 2.1 Peel potatoes and boil until ready: drain extra water 2.2 Combine potatoes with feta and black pepper: mash until smooth 3 Flatbread 3.1 Preheat the oven to 200C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put 1-2tbsp filling in the middle of each round 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread both sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden and serve warm! 4 Enjoy with a cup of coffee and a good company 😉