Grapefruit and Coconut Pie

A refreshing pie with grapefruit flavour.

Ingredients:

4 eggs
5-6 tbsp honey
2 cups flour
1 baking powder
2/3 cup melted butter
2/3 fresh grapefruit juice
1 tbsp finely grated grapefruit rind/or ½ tbsp if you worry it will be bitter/
3 tbsp coconut shavings

Method:

Whisk the egg whites. Melt honey over water bath. Cream yolks and honey for 5-10 min. Add melted butter in a trickle while stirring. Add grapefruit juice and grated rind. Add whites spoonful by spoonful. In a bowl sift flour and baking soda.
Add flour to the egg mixture. Whisk until the mixture is smooth. Pour the mixture in a greased and dusted tin. Sprinkle with coconut shavings. Bake in a preheated oven at 180 degrees C for 10-15 min. Then lower heat to 150-160 degrees C. Bake for 30-40 min.

Serve with a cup of flavourful coffee.
Bon Appetit!

Chicken with Vegetables and Mushroom-and-Cream Sauce

A real treat for gourmets!

Ingredients:

500-600 g chicken breasts
450-500 frozen vegetables mix/ I use corn and peas/
2-3 carrots
1 package of instant mushroom cream-soup
700-800 g milk
10-15 fresh mushrooms
1 onion
1 small jar of sour cream
1 package of powdered garlic
Salt, black pepper
Fennel/optional/
Vegetable oil
1-2 tsp butter
Yellow cheese

Method:

Wash and season the chicken breasts with salt, black pepper and garlic. If necessary, hammer them with a wooden hammer. Stir-fry until golden brown in strongly heated oil/ a small amount/. Turn over occasionally to prevent juices from leaking out.
Melt some butter in a saucepan. Saute finely chopped onion, mushrooms, carrots chopped in cubes and finally the frozen vegetables.
Prepare the cream-soup according to the instruction on the package. Cook in milk. Use less amount of milk to make sauce rather than soup. I use 800 ml milk instead of 1 l water. When the sauce is ready, stir in sour cream, fennel, powdered garlic and vegetable mixture. If necessary, sprinkle with salt and grind ½ cube of instant soup/ chicken or mushroom/. Pour some tablespoonfuls of the sauce in a baking tin. Arrange the chicken breasts. Sprinkle with grated yellow cheese and cover with sauce. Repeat several times. Bake in a preheated oven at 200 degrees C for 20-30 min. until golden brown.

It tastes wonderful. Have a try!

Potato and Green Beans Stew

Ingredients:

1 kg potatoes
500-600 g green beans blanched
2-3 carrots
1 pepper
2 onions
4 tomatoes
3-4 cloves garlic
Fresh parsley
Fresh mint
1 tsp paprika/ to taste/
Vegetable oil
Salt

Method:

Fry or sauté the finely chopped onion, carrots and pepper. Sprinkle with paprika. Add some water. Stir in the roughly chopped potatoes. Allow to sauté for 10 min. Mash the tomatoes or chop them. Stir them in. Pour in 1-2 cups hot water. Keep covered over heat for 10-15 min. Add green beans. Sprinkle with salt and finely chopped mint. If necessary, add some hot water. You can add 1 tbsp flour diluted in water to thicken the sauce. If you don’t like floury meals, you can omit this. The stew is thick enough without flour. Cover the dish and allow to simmer over low heat until the vegetables are soft. 10 min before removing from heat add roughly chopped garlic. Serve sprinkled with finely chopped parsley.
The stew goes well with a glass of cold ayran.

Enjoy your meal!

Banana Cream Cake

More delicious than it looks!
It is one of the cheesecake family.
The layer is made from 4 wafers/ I use 1 package of wafers Borovets/ crushed, ½ package of biscuits/ Everest with walnuts/ crushed, 60 g ground walnuts and ½ stick butter. Mix well. Spoon the mixture on the bottom of a cake pan. If you want a bigger layer, use 1 package of biscuits and more butter.

Banana Cream:

Blend 500 g unsalted curds and 2 packages of Crema cheese/or 600 g curds/ with 1 ½ cup sugar/ the amount depends on your taste/ to dissolve the sugar. Add 1 small jar of sour cream, semolina/or flour/, 2 big ripe bananas mashed, 4 eggs, 1 capsule rum or vanilla essence. Mix well until the mixture is smooth. Pour over the layer. It is more liquid at first but when it is baked it thickens.
Wrap the bottom of the cake pan in foil and place in a baking tin with water. Bake in a preheated oven at 180 degrees C for about 50 min. Turn off the heat but do not remove the cake from the oven for at least 1 hour. Unmould the cake by running a knife around inside edge of the pan. Allow it to cool down for 3 hours. Put it in the fridge.

Cream frosting:

Blend 2 packages of Dr Oetker Ole vanilla cream and cold milk. In another bowl whip 1 small jar of liquid buttermilk. Mix some of it with the vanilla cream.
Spread a thin layer of whipped buttermilk over the cold cake. Top with 1-2 crushed wafers. Pour over the vanilla cream. Smooth top and sides with a spatula. Garnish the sides with finely crushed wafers. Use your imagination to garnish the top. I arrange rolled biscuits covered in melted chocolate.

Bon Appetit!

Stuffed Onion with Flavourful Stuffing

A recipe for gluttons! / I am one myself/
Ingredients:

8 equally big onions
250 g minced meat
Parsley
Some stalks green onion
3 cloves garlic
Salt, black pepper
yellow cheese

Beshamel sauce:

40 g flour
¼ package butter
Milk

Method:

Bake the unpeeled onions in a preheated oven at 200 degrees C for 40-50 min or in a microwave for about 10 min until it softens. Peel the onions, cut the top, remove the flesh and fill with stuffing.
Flavourful stuffing: Stir-fry minced meat. Add parsley, finely chopped green onion and 3 cloves of garlic. Season with salt and black pepper. Stir in Beshamel sauce.
Arrange the stuffed onions in a greased baking tin. Top each onion with some yellow cheese. Bake for 15-20 min. Serve with Beshamel sauce.
The most important ingredient in thе recipe is onion. I have used different sorts. Some are tender, others remain hard. Do not choose too big onions because they are too hard.

Enjoy your meal !

Carp and Kavakliiski-style Sauce Fried

Ingredients:

1 medium-sized carp cleaned and cut into rounds
1 bulb garlic
1 cup walnut finely chopped or crushed in a mortar
Cow-parsnip

Method:

Fry the carp until golden brown. Remove the pieces and arrange on grease-absorbing paper. Crush cloves of garlic with some salt. Put the garlic, walnuts and part of the oil in which the carp was fried in a china bowl. Blend well. Bring to the boil a cup of water. Stir the hot water in the mixture. The sauce turns white. Season with cow-parsnip. Pour the sauce over the fried carp. Serve with cabbage and corn salad. It goes well with white wine.

Enjoy your meal!