Recipe

Slightly sweet torn pancake with raisins soaked in rum. This dessert is usually eaten for breakfast or lunch. Ingredients (4 servings) 4 eggs 500ml of milk 1 bag of vanilla sugar 60g of sugar (about four tablespoons) 2 pinches of salt 220g flour 30g butter 1 full handful of raisins 1dcl rum 2 tablespoons of powdered sugar for sprinkling Procedure Wash the raisins in water and let them soak in rum for at least 15 minutes. Separate the egg whites from the yolks in two seperate bowls. In a bowl with the egg yolks add the milk, vanilla sugar, half the regular sugar, rum from raisins and salt and mix well with a whisk. Then while mixing gradually add the flour and mix until the mixture is smooth and lump-free. Beat the egg whites with an electric mixer until foamy and while mixing gradually add the rest of the sugar and beat until stiff and shiny. Gently and slowly add the egg white mixture into the egg yolk mixture to form a light and fluffy mass. Heat the pan with butter. Using a ladle (2-3 ladles) pour the previously prepared mass into the pan about 1cm thick and sprinkle some of the raisins soaked in rum on top. Bake over low heat until the bottom of the pancake is golden brown and with a spatula or two divide it into quarters and carefully turn each quarter over. When the quarters are browned on the other side, use a spatula to cut or tear them into smaller pieces, carefully turn them over without crushing or pressing them and bake until all pieces are golden brown on all sides. Serve the baked šmorn on plates and sprinkle with powdered sugar while it is still warm. Info ...

Acacia flowers are short-lived but are very tasty in beer batter. When you pick the acacia, shake each one individually to remove ants and other foreign objects. You can also gently wash them in water and dry them before frying. Ingredients (for bigger quantity) 3 eggs 150ml milk 150ml beer 150ml sparkling water 150g all-purpose flour 150g plain flour 1 tablespoon sugar a pinch of salt a teaspoon of baking powder 1 vanilla sugar Acacia Procedure In a separate bowls separate the egg yolks from the egg whites. Beat the egg whites until stiff. Beat the egg yolks and milk, then gradually add all the other ingredients and finally gradually gently mix in the egg whites. Heat the sunflower oil in a pan. Dip the acacia in the previously prepared mixture, place it in the pan and fry it on a low medium temperature. Turn the acacias during frying so that they are nicely browned on both sides. Take the fried acacia out and place it on absorbent paper to absorb the excess oil. Press the paper a little from above to absorb as much oil as possible. If desired, sprinkle the top with powdered sugar. Bon appétit :).

When I want a dip for lunch, this dip is often on the menu. Ingredients (for 4 portions) 3 heaped tablespoons mayonnaise. 180g of sour cream. 1 heaped teaspoon oregano. 1 heaped tablespoon tomato paste (in a tube). 3 pickled cucumbers. 2 tablespoons pickled cucumber liquid. 3 parsley sprigs. 1-2 heaped teaspoons pepper. A pinch of salt. Process Cut the pickled cucumbers into small cubes and chop the parsley. Place all ingredients in a bowl and mix well. Serve with the meal and what is left cover it and refrigerate it. Bon appétit :). ...

Many of us love rice and here it is with vegetables from the pan. Adjust the ingredients as desired. Ingredients (for 3 servings) 2 medium (M) sized eggs. 1 large onion. 1 leek. 1 large carrot. 2 red peppers. 3 garlic cloves. 6 tablespoons soy sauce (adjust to taste). 300g rice. Sunflower oil. Grounded black pepper. Process Finely chop the onion, leek, carrot, red pepper and garlic. In a small bowl mix the eggs. In a larger pan heat up the sunflower oil. Add the previously mixed eggs to the pan and fry, stirring until they are set. Transfer the eggs into a bowl and heat the sunflower oil in the same pan. Place the previously chopped vegetables in the pan, fry over medium heat stirring until the onion is translucent and the vegetables are soft. Gradually add the soy sauce while stirring, mix it all well. Add the cooked rice and pepper and mix well so that the rice is soaked in the soy sauce. Fry for at least 5 minutes but do not stir too often so that the bottom of the rice can get crispy. If desired add a tablespoon of olive oil and mix it all. ...

Goulash suits me once in a while especially on a cold day. Rich sauce with meat that falls apart with a fork. For a stronger flavor you can also use 1 tablespoon of fat. Use the amount of spices you like where you can also add marjoram, hot coarsely ground paprika, … . Goulash is cooked for 2 hours or more depending on the amount, size of the meat cubes and how high the heat is when you cook it. With the goulash you can make boiled potatoes or some pasta or dumplings or … . ...

This is a version of the Slovenian dish bean minestra. I used a can of white beans but you can use raw white beans. If you have raw beans, soak them in the evening, drain them in the morning and in step 5 when you lower the cooker temperature add the beans and cook until soft for about 20 minutes. Before beans ends cooking for the length of cooking pasta continue the process below when adding pasta, tomato puree, etc.. ...

Today there are beautiful and delicious balls made of coconut and cookies, they are quick to make but “even faster” to eat. I used about 170ml of the liquid (juice + rum combination) but if you want without rum just use 170ml of juice or how ever much you want. For softer balls add more liquid but do not overdo it so the balls do not get too soft. ...

Want meat in a creamy sauce? Well here is a very tasty creamy recipe that does not disappoint with chicken breasts and cooking cream. I made this recipe with risotto with peas (recipe). Ingredients (for 4 servings) 1.5 tablespoons of sunflower or olive oil. Small onion. 3dcl of cooking cream. Cheese spread. Salt (to taste). Freshly ground pepper (to taste). 500g of boneless and skinless chicken breasts. 2 tablespoons of coarse or fine ground red pepper (to taste). Basil (to taste). Process Peel the onion and finely chop it. Cut the chicken meat into small bite-sized pieces. Heat oil in a pan, add the chopped onion and fry until it turns glassy with a light brown color. Add the meat, season with a little salt and pepper and fry together with the onion until the meat changes color (whitish color). Season with ground paprika, basil, pepper or spices of your choice and fry for another 1 to 2 minutes stirring constantly untill spices smell strongly. Pour the cream into the pan and stir, scrape (with wood utencil) up the caramelized pieces from the bottom that formed during frying if necessary. Now cook slowly at a low temperature for about 20 minutes. Add a little water if necessary. Remove the pan to the side, add the cheese spread and stir until it is completely dissolved in the sauce. Place the dish on a plate. You can also add for example risotto with peas (recipe), mashed potatoes or something else. ...

It has a really interesting taste. So the rice is cooked with the soup base until it softens. If you wish you can also add meat, bacon or something else (see step 4 of the preparation for more informations). I made the risotto with chicken breasts in cream sauce (recipe) Ingredients (for 4 portions) 1.5 tablespoons of sunflower or olive oil. A small piece of butter (10-15g). 1 medium onion. 300g rice. 1l of soup stock (I used 2 cubes of chicken stock). 150g of frozen peas. Ground pepper (to taste). Salt (to taste). Process Peel the onion and chop it finely. Wash the rice in cold water and pour out the water or wash it under water in a kitchen colander. Pour 1l of water and the soup stock cubes into the pot and slowly heat up to boiling and then set the pot aside. Stir if necessary until the cubes are completely dissolved in the water. In another pot heat the oil and a small piece of butter. When hot enough add the chopped onion and stir until it is glazed and lightly browned. If desired you can now add meat, sausages or bacon cut into small pieces and stir and cook until the pieces become crispy. If you haven’t added them, fry the onion for up to one minute. Add the rice to the pot and stir until it is glazed. Pour the hot soup stock into the pot and stir gently, cover the pot and cook over medium heat for 15 to 20 minutes (the length depends on the rice you have chosen) until the rice is almost tender about 3 minutes before the end. DO NOT remove the lid during that time! Uncover the pot, stir in the peas and cook for another 3 minutes stirring and cooking until the peas and rice are tender then set the pot aside. Season the risotto with ground pepper and a little salt depending on the taste. Place the dish on a plate. You can serve it for example with the chicken breast in cream sauce (recipe), breaded meat, cannelloni or something else. ...

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 (for 6 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 :).