Recipe

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. ## Ingredients 300g of grounded biscuits. 100g of grounded walnuts. 100g softened margarine. 100g powdered sugar. 100g coconut flour plus for rolling. 150ml apple juice nectar (can be orange or any other juice). Method In a large bowl combine and well mix the grounded biscuits, grounded walnuts, powdered sugar and coconut flour. Add the softened margarine and desired juice and knead the mixture with your hands until it is compact, smooth and suitable for shaping. Form the prepared mixture into balls of the desired size and then roll them well in coconut flour. Arrange the finished balls in paper baskets or on a tray and then leave them in the refrigerator for at least one to two hours to harden. Serve and enjoy. Bon appetit :).

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 (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. ...