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Chicken schnitzel

Chicken schnitzel

Chicken schnitzel with salad

Cut the chicken breast into slices, put food foil and beat with a meat hammer. Sprinkle salt and a little pepper on top. Beat eggs with a whisk, add salt, paprika, add flour a little at a time until it becomes the consistency of a thicker pancake. Add the oil to a pan, let the oil heat up well. Dip the meat in beaten eggs and fry in a pan. Fry well on both sides. Place the cutlets on a paper towel to absorb more oil. We serve them with a green salad.

Rice with cheese

Rice with cheese

Rice with cheese in the oven

Cut the onion into cubes, grate the carrots on a small grater. Put the onion in a cast iron pan special for the oven. Saute the onion with the carrot, add the washed rice and three cups of water. We put the broth and let it start to boil. Heat the oven to 200 degrees and when it starts to boil, put the cast iron pan in the oven. Stir from time to time, add salt and pepper to taste. When all the water is gone, remove the pot from the oven (be careful it's hot). Take a tray for the oven, put a layer of rice, then put the cheese and again another layer of rice. Put the tray in the oven for 15 minutes. Serve warm with a portion of green salad.

Baked zucchini and bean

Baked zucchini and bean

Baked zucchini with bean salad and smoked salmon slices

Wash the courgette, cut them vertically, put salt on them and put it on a heated grill pan. We put the baked courgette in a bowl and let them cool, add drained beans and green salad, salt, olive oil and lemon juice. We mix everything. The salad is served with slices of smoked salmon with some lemon juice on the top.

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Meatballs

Meatballs

Meatballs

We clean the potatoes, cut them into cubes, boil the potatoes, drain them. Mash the potatoes with a fork and add them to the bowl with the minced chicken breast. Put the carrot grated on the small grater, crush the garlic and add everything to the bowl. Soak the bread in milk for a few minutes. We squeeze the bread and put it in the bowl. Add salt and pepper for taste and mix the composition well. We form meatballs that we fry in hot oil. We remove the meatballs on a paper towel to absorb the oil.

Bean salad

Bean salad

Bean salad

Slice the onion thin, clean the carrots and grated them on the small grater. Put everything in a bowl and add the drained beans. Add salt, pepper, olive oil and vinegar for taste. And the bean salad is ready.

Mussels in white sauce

Mussels in white sauce

Mussels in white sauce

Wash the mussels well and clean them. Put oil and peeled garlic cloves in a pan, add the mussels and cover them. After a few minutes (2-3 minutes), add the wine, cover and let it boil for 5 minutes. We do not add salt to the mussels, them leave the water salty. After 5 minutes, add the cream and mix, cover again for another 5 minutes. Season with salt(if it is needed) and pepper for taste. In the meantime, boil the rice, when the rice boils, add salt and turmeric. When it is ready, add the butter and mix.

Round buns

Round buns

INGREDIENTS:

Mix the flour, salt and yeast in a bowl, add the warm water and knead well, then add the oil and knead well again. Cover the bowl with a towel and let it rise for an hour in a warm place. After one hour, we roll out the dough into a sheet of 1 cm, roll it and cut 3 cm slices, let it rise for 30 minutes in a tray with baking paper. Brush the buns with beaten egg and put the tray in the oven preheated to 180 degrees for 40 minutes.
Enjoy.

Buns with sesame

Buns with sesame

INGREDIENTS:

Put the sifted flour, yeast, sugar, salt and warm water in a bowl, knead well, add the oil (I use olive oil) and knead until the oil enters into the dough. Let it grow in a warm place for an hour. After the dough has risen, form round buns like balls and put them in a tray with baking paper. We let them rise for 30 minutes. We heat the oven to 180 degrees. Beat the yolks. We spread the buns with yolks, sprinkle sesame on the buns and put in the oven for 30-40 minutes.
Enjoy.

Hotdog buns

Hotdog buns

INGREDIENTS:

Mix the flour, salt and yeast in a bowl, add the warm water and knead well, then add the oil and knead well again. Cover the bowl with a towel and let it rise for an hour in a warm place. We shape hotdogs and we put in a tray with baking paper. Let it rise for 30 minutes. Brush them with beaten egg, sprinkle pumpkin seeds and put the tray in the oven preheated to 180 degrees for 40 minutes.
Enjoy.

Wrap recipes

Wrap recipes

Ingredients:

Heat the tortillas/wraps according to package directions, or you can gently heat each tortilla in a dry pan over medium heat. Prepare the ingredients for the filling, drain the beans, add sliced avocado and season with salt, pepper, a little olive oil and lemon juice. Season the cooked rice and add chopped olives (remove the pits). We make a simple scrambled eggs. Spread a thin layer of tahini sauce or your favorite sauce on each tortilla/wrap. We fill tortillas with scrambled eggs, rice and beans with avocado. Roll the tortilla tightly so that you encapsulate the filling inside the wrap. Cut the wraps in half or into smaller pieces if desired. These vegetarian wraps are bursting with delicious flavors and textures. You can add or replace the ingredients according to your preference.

Sweet cabbage

Sweet cabbage

Ingredients:

Cut the onion and fry it in a pan with a little olive oil. In the meantime, chop the cabbage, add a little salt and knead it with your hands (we do this to reduce the volume of the cabbage) and add it over the onion. Cover the saucepan with a lid and put on low fire and stir from time to time, after a few minutes add enough water to cover the cabbage, let it boil for 15 minutes (if the water decreases, add a little more), add the tomato paste and let it boil until there is not much water left. We serve with hot peppers and polenta. For polenta: Boil water with salt, add the polenta and mix well so that it does not form lumps and continue cooking until the polenta is very thick (usually 30 minutes on low heat).

Stew pork

Stew pork

Ingredients:

Start by heating the oil in a deep pot over medium heat. Add the onion and carrots and sauté until golden. Add the pork pieces to the pan and fry until browned on all sides, add the bay leaf and dried thyme. Pour in the vegetable stock or enough water to cover all the ingredients. Reduce the heat to low, cover the pot with a lid and let the stew simmer for around 1 hours, add potatoes and boil until the meat is tender and the vegetables are soft. Check and adjust with salt and pepper to taste. If the stew is too dry, you can add a little warm water. Once the stew is ready, remove the bay leaf and serve hot. I hope this recipe will help you make a delicious pork stew! Good appetite!

Rolled cabbage and the grape leaves

Rolled cabbage and the grape leaves

Ingredients:

If you use sour cabbage, leave it in cold water for 1 hours to desalt it. Start by preparing the grape leaves. If using fresh leaves, blanch them in hot water for 2-3 minutes, then drain and let cool. In a large bowl, mix the ground pork with the rice and chopped onion, tomato paste. Season with salt and pepper. Mix all the ingredients well. After the cabbage has desalted, remove the leaves one by one and cut off the tough part. Place an ample amount of filling in the middle of each cabbage leaf or the grape leaves and roll it up tightly, making sure the filling is well enclosed inside. In a large pot, place the rolled cabbage in layers, without pressing them too hard. Add enough hot water to cover the rolled cabbage and add some salt to the water. Put a lid on the pot and let the rolled cabbage simmer on medium heat for about 2-3 hours, until the cabbage leaves are soft and the filling is well cooked. Serve the rolled cabbage warm, with sour cream and optional hot peppers, along with polenta, sour cream. Good appetite!

Rice with frozen vegetables

Rice with frozen vegetables

Ingredients:

Heat a tablespoon of oil in a large frying pan over medium heat. Add the bag of frozen vegetables and saute them until they are ready, you can also add a little bit of water. Wash the rice with cold water. Place the washed rice in a suitable pot. Add water to the saucepan. As a rule, a ratio of 1:2 between rice and water is used, that is, for one cup of rice, add two cups of water. If you want a softer rice, you can add more water, add a little salt to the water to give the rice a little taste. Cover the pan and let the rice simmer over low heat until the liquid has been absorbed by the rice and the rice is cooked. After the rice and vegetables are cooked, stir gently to combine by adding the soy sauce. Check and adjust seasonings to taste. You can serve it as a main course or alongside meat or fish. You can customize it by adding other vegetables or your favorite ingredients. Enjoy!

Turkey leg with potatoes, sweet and purple potatoes

Turkey leg with potatoes

Ingredients:

Marinate the turkey leg, mix the oil, salt, pepper, 4 cloves of garlic, thyme, rosemary in a small bowl. Coat the turkey leg well with the marinade. Transfer the turkey leg to a baking dish. Clean and cut the potatoes, sweet potatoes, purple potatoes and put them in the same pan with the chopped garlic and a little oil around the meat. Sprinkle everything with lemon juice and season the potatoes with salt and pepper. Cover the pan with aluminum foil and put it in the oven preheated to 180 degrees. Bake the turkey leg for approximately 1 hour and 30 minutes. After the meat is cooked, remove the aluminum foil and leave it in the oven for about 10-15 minutes to get a golden crust. Enjoy!

Meatballs stew

Meatballs stew

Ingredients for the stew:

Ingredients for chicken meatballs:

In a large bowl, mix minced chicken, chopped onion, egg and breadcrumbs. Season with salt, 3 cloves of garlic, finely chopped and pepper to taste and mix well until all ingredients are incorporated. Form the meatballs of the desired size from the chicken mixture. You can use wet hands to shape them more easily. Place the meatballs on a tray and let them rest in the fridge for about 30 minutes to firm up. In a large pot or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and fry until they turn slightly golden. Add the carrots cut into rings, the potatoes cleaned and cut into thick slices, the tomato paste, the bay leaf and the dried thyme. Mix well to combine the ingredients. Add water to cover everything. Cover the pot and let the stew simmer for about 30-40 minutes or until the vegetables are tender. Finally, add the meatballs and olives to the pot of stew and let them simmer together for about 15 minutes, so that the flavours combine. Sprinkle fresh dill or chopped parsley over the stew and serve warm.

Lasagna with spinach

Lasagna with spinach

Béchamel sauce ingredients:

Ingredients:

Heat the oven to 180 degrees Celsius. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until soft and translucent. Add the chopped spinach and cook until softened and reduced in volume. Season with salt and pepper to taste. Let simmer for about 5-10 minutes. For béchamel sauce heat the butter in a saucepan over medium heat until completely melted. Add the flour to the saucepan and mix well with a wooden spoon until you get a smooth paste. Reduce the heat to low and gradually add the milk to the saucepan, stirring continuously with a wooden spoon to avoid lumps. Be sure to add the milk a little at a time, mixing well between each addition to achieve a smooth, lump-free sauce. Continue stirring the béchamel sauce over low heat until it starts to thicken. You can adjust the consistency of the sauce by adding more or less milk, depending on your preference. Season the sauce with salt and pepper to taste. If you want, you can also add a little ground nutmeg to add a subtle taste. Continue stirring the béchamel sauce over low heat until it reaches the desired consistency. The sauce should be thick enough to coat a spoon. In a baking tray, put a few spoons of béchamel sauce, add lasagna sheets, then add béchamel sauce and a thin layer of spinach followed by a few spoons of grated cheddar cheese. Repeat the process with a few more layers of sheets, béchamel sauce mixture, spinach mixture and grated cheddar cheese (depending on how high the tray is). The last layer must be sheets of lasagna that we cover with bechamel sauce. Cover the baking tray with aluminium foil and bake the lasagna in the preheated oven for about 30 minutes. Remove the aluminium foil and continue to bake the lasagna for another 10-15 minutes, until nice and golden on top. Let the lasagna rest for 5-10 minutes before slicing and serving.

Baked wings

Baked wings

Ingredients:

You can cut off the ends of the wings. I cut wings in half. In a large bowl, mix the wings with mayonnaise, 1 teaspoon granulated garlic and salt, pepper, so that they are well covered on all sides. Let the wings sit in the marinade for at least an hour. Preheat the oven to 180 degrees Celsius. Place the wings in a baking tray lined with baking paper and make sure they are placed in a single layer without overcrowding the tray. Bake the wings in the preheated oven for about 50-60 minutes or until they have a golden brown crust. You can check for doneness by cutting off a wing and checking the meat to make sure it's not pink inside. After the wings are cooked, you can take them out of the oven and let them rest for a few minutes before serving. Baked wings can be served as a main course with side dishes such as fries, rice, vegetables or salad. You can also serve them with dipping sauces such as garlic yogurt sauce, barbecue sauce, or hot sauce.

Chicken with sour cream

Chicken drumsticks with sour cream

Ingredients:

Heat the oil in a large saucepan over medium heat. Add the chicken drumsticks and brown on all sides until golden. Add the chopped onion and minced garlic over the chicken drumsticks. Saute them until they become soft. Add enough water to cover the chicken drumsticks, cover with a lid and let the meat boil well. When the meat is tender, add the flour to a cup and add a few tablespoons of water, mixing well without leaving lumps. Add the flour mixture little by little over the meat, stirring continuously to avoid lumps. We stir so that it does not stick to the pan for a few minutes, put the sour cream in the pan and mix well until the sauce thickens and becomes homogeneous (for five minutes). Season with salt and pepper to taste and mix well so that the sauce does not stick to the pan. At the end, you can add fresh dill or chopped parsley on top of the chicken drumsticks. Chicken drumsticks with sour cream are ready to serve. You can serve them warm with side dishes such as rice, mashed potatoes.

Mashed beans canned

Mashed beans canned

Ingredients:

Open the can of beans, put it in a sieve, wash the beans under running water. Heat the oil in a pan over medium heat. Add 2 chopped cloves of garlic and the chopped onion to the pan and fry it gently, put the tomato paste and a little water, let it boil until no more water. Add the drained beans to a bowl, put one tablespoon of the onion cooked earlier, add oil, lemon juice, salt, pepper to taste, sweet paprika, 2 cloves of garlic, chopped and blend them (or you can use food processor). Blend until smooth. Taste the smoothy beans and adjust the seasonings to your preference. The whipped beans are now ready to serve. Put the remaining onion on top. You can serve it as a side dish or as a main meal with toast.

Beans stew

Beans stew

Ingredients:

Heat the oil in a large frying pan or saucepan over medium heat. Add the chopped onion and saute until it turns slightly golden and transparent. Add the sweet paprika, bay leaf, the beans (we drain the beans in a sieve and wash them) to the pan and mix well. Add enough water to the pot to completely cover the beans. The amount of water depends on how runny you want the bean stew to be. Season with salt and pepper to taste. Cover the pot with a lid and let the bean stew simmer for about 30 minutes. Add tomato paste and let it boil for another 20 minutes. Stir occasionally to make sure the beans don't stick to the bottom of the pot. The bean stew is ready to serve. You can serve it warm, with sausages.

Rice with purple potatoes

Rice with purple potatoes

Ingredients:

Wash the rice with cold water. Place the washed rice in a suitable pot. Add water to the saucepan. As a rule, a ratio of 1:2 between rice and water is used, that is, for one cup of rice, add two cups of water. If you want a softer rice, you can add more water, add a little salt to the water to give the rice a little taste. Cover the pan and let the rice simmer over low heat until the liquid has been absorbed by the rice and the rice is cooked. Clean and wash the potatoes, cut them into four, place the purple potatoes in a baking tray lined with baking paper. Add oil, salt, pepper and mix with your hands so that they are well covered on all sides. Put the potatoes in the oven preheated to 180 degrees for about an hour or when you think they are tender.

Wild mushrooms in a pan

Wild mushrooms in a pan

Ingredients:

Wash and clean the green courgette. Cut off the ends, you can leave the skin on the green courgette as it adds a nice look and texture to the grill. Cut the courgettes into thin slices, about 0.5 cm thick. Heat a non-stick grill pan. In a large bowl, mix the green courgette slices with the salt and garlic powder, making sure they are well coated on all sides. Place the slices green courgette the hot grill pan. Let the courgettes cook for about 2-3 minutes on each side or until they have a nice grill colour and soften slightly. Clean and wash the wild mushrooms well. If they are too big, you can cut them into smaller pieces. Let them drain in a sieve. In the meantime, put a pot of water on the boil, when it boils, add the mushrooms and salt, let them boil for 10 minutes, then put them in a sieve to drain. Heat the oil in a pan over medium heat. Add finely chopped onion, spring onion and hot pepper to the pan and saute until soft and slightly golden. Add the chopped garlic and the grilled green courgette to the pan and sauté them together with the onion for about 1 minute, stirring continuously. Add the wild mushrooms to the pan and mix well with the onion and garlic. Season with salt and pepper to taste. You can also add other optional spices to add more flavour to it. Let the mushrooms fry over medium heat, stirring occasionally, for about 8-10 minutes or until they soften and change color. Enjoy!

Green beans with rice

Green beans with rice

Ingredients:

Wash the rice with cold water. Place the washed rice, add chopped onion, in a suitable pot. Add water to the saucepan. As a rule, a ratio of 1:2 between rice and water is used, that is, for one cup of rice, add two cups of water. If you want a softer rice, you can add more water, add a little salt and oil to the water to give the rice a little taste. Cover the pan and let the rice simmer over low heat until the liquid has been absorbed by the rice and the rice is cooked. Heat the oil in a large frying pan over medium heat. Add the chopped onion and saute until it turns slightly golden and transparent, add frozen green beans and hot pepper. Add enough water to the pot to completely cover the green beans. The amount of water depends on how runny you want to be. Season with salt and pepper to taste. Cover the pot with a lid and let the green bean simmer for about 15 minutes. After add tomato paste, add the flour to a cup and add a few tablespoons of water, mixing well without leaving lumps. Add the flour mixture little by little over the green bean, stirring continuously to avoid lumps. We stir so that it does not stick to the pan for a few minutes, mix well until the sauce thickens and becomes homogeneous (for 15 minutes). The green bean is ready to serve.