Recipe

Chili Con Carne is a great Mexican dish with ground beef, spices, and other ingredients all in one bowl. In my case this recipe was enough for 2 people and 3 servings. Ingredients (2 people for 3 servings) 2–3 onions 3 cloves of garlic 2–3 carrots 1 piece of tuber (about 200g) 1 small red pepper 1 green pepper 2 hot peppers 1 large can of peeled tomatoes (800g) 4 tablespoons of oil (sunflower or olive) 500g lean ground beef 0.5l beef stock or 0.25l stock + 0.25l strong red wine 1 tablespoon fresh thyme leaves, or if you don’t have it crushed thyme 0.5 tsp sambal oelek or some chili paste 1 tablespoon Chili Con Carne spice mix 0.5 tsp salt 0.5 tsp freshly ground pepper 1 can of white beans (400 g) Preparation Halve the pepper, remove the stalk with seeds and chop finely. Chop the peeled carrot, peeled tuber, garlic, onion and hot pepper (without stalk and seeds). Place a large and heavy pot on the stove and heat the oil in it. Add the meat and fry until it darkens, then add the onion and garlic, stir and fry it further for a minute. Add the carrots, tuber and pepper, fry for a minute and then add the tomatoes with their juice and cook for another minute, stirring occasionally. Pour in the beef stock or wine, season strongly with thyme, hot paste (sambal oelek), chili con carne spice mix, salt and pepper. Cook, cover and simmer slowly in its own juice at medium temperature for 1-1.5 hours until all ingredients are soft. Rinse the canned beans in a colander, wash them in water, strain and add them to the pot together with the sliced ​​hot peppers 15 minutes before the end of cooking and simmer slowly covered. Finally we must definitely taste the dish and improve it to your taste if necessary and especially spice it up! At the end you can add in it sour cream. Bon appétit :).

Pancakes remind me of my childhood—thin, with marmalade, sugar, or Viki cream (chocolate hazelnut spread). You can fill them with whatever you like. From the ingredients below, I got about 14 pancakes, you can adjust the quantities as you wish. Follow the preparation steps exactly as written for the best result. Mineral water helps the pancakes stay airy and gives them a slightly porous structure. Ingredients (for about 14 pancakes) 4 eggs 400 g all-purpose flour 400 ml milk 400 ml sparkling mineral water A pinch of salt 2 tablespoons oil Marmalade or any other filling Preparation First whisk the eggs and salt together. Add half of the flour and half of the milk then mix until you get a smooth thick batter without lumps. Once you have a homogenous base add the rest of the flour and milk and mix until combined. Add the mineral water and 2 tablespoons of oil and mix everything again. The batter should be on the thinner side. The batter must rest! Put the mixture in the fridge for at least one hour, this makes the pancakes easier to flip without them breaking. Frying the Pancakes Heat the pan well before the first pancake and add a tiny amount of oil. You can spread the oil using a paper towel or a silicone brush. While pouring the batter from the center to the edge tilt the pan so it covers the entire bottom. When it looks like there is no more liquid batter on top, flip the pancake to fry the other side. Remove the pancake, place it on a plate, and repeat from step 1 until all the batter is used. Finishing Touches When all the pancakes are fried, I spread marmalade in the middle—almost from edge to edge at a width of 8 centimeters—and then just roll them up, and that’s it. ...