Cookbook

SB & TEAM

Serves 4 ⏰ Cooking time: 30 mins

This salad is very tasty, it is for amateurs, but I recommend it to everyone. Method 1. Beets, carrots, and potatoes are grated on a coarse grater. Cut the onion and herring into small pieces. 2. Place the grated potato in a bowl and mix with 1 tablespoon of mayonnaise, sprinkling with a little salt if desired. Carrot and beetroot are prepared in the same way. 3. A metal ring is placed on a plate and 2 levels are formed in it, first pouring the mixture of potatoes with mayonnaise, and then the carrots with mayonnaise. 4. Sprinkle with chopped onion on top and add the finely chopped herring. 5. The herring is covered with grated beetroot with mayonnaise and the ring is carefully removed. The beets are sprinkled with the grated egg yolk. The plate is decorated with grated egg white and pieces of cherry tomatoes and the portion is ready to serve.

potato, onion, carrots, herring, beetroot. - a layer of mayonnaise - the yolk of the egg - grated egg white - cherry tomatoes

Serves 4 ⏰ Cooking time: 20 mins

The cold tomato soup is a very tasty meal. You can eat it for lunch or dinner with some bread. Method 1. Mash the tomatoes and filter them. Add the balsamic vinegar then season the mixture with salt and put it in the fridge. 2. Cut the cheese into small cubes, then mix the rosemary and basil in a cup. Add the cheese and olive oil then mix and put it away for 30 minutes. 3. Now we make the sauce. Put the parsley, basil, garlic, and olive oil in a blender and mash until you get the green sauce. 4. When everything is ready put the soup on plates and enjoy your meal :).

1 kg tomatoes - 1 tbsp balsamic vinegar - 1 tsp salt - 100-200 grams cheese &nbsp;- 4-5 tbsp olive oil - half tsp basil - half tsp rosemary - For the green sauce 8 stalks parsley - 2 piecies garlic - 6-7 tbsp olive oil - 2 tsp basil

Never add egg yolks to a hot sauce all at once as they may begin to coagulate too rapidly and form lumps. It's easier to separate the white from the yolk when an egg is cold. A small funnel can be used for separating egg whites from yolks. Place the funnel over a measuring cup. Crack the egg over the funnel. The white will run through and the yolk will remain in the funnel. To make a collar for a soufflé if needed, cut a strip of aluminum foil, double thickness, 4 inches (10 cm) wide and long enough to go around the dish, allowing for at least a 3-inch (8 cm) overlap. Wrap it around the outside of the dish and fasten with string. The collar should extend 2 to 3 inches (5 to 8 cm) above the rim of the dish. &nbsp;

2&nbsp;tbsp&nbsp;( 30&nbsp;mL&nbsp;)butter2&nbsp;tbsp&nbsp;( 30&nbsp;mL&nbsp;)all-purpose flour½&nbsp;tsp&nbsp;( 2.5&nbsp;mL&nbsp;)saltPinch pepper¾ cup&nbsp;( 175&nbsp;mL&nbsp;)milk (1%)4egg yolks2egg whites¼&nbsp;tsp&nbsp;( 1.25&nbsp;mL&nbsp;)cream of tartar

Method 1. Melt the butter and the desserts then add the cream. Sieve the powdered sugar and cacao together and add them to the mixture. Add the grounded hazelnuts and mix. 2. Leave the mixture from step one in the fridge to cool down. 3. Make balls with a spoon from the mixture and put every ball into the ground hazelnuts, then put them into paper form. Decorate every truffle with hazelnut.

Serves 4 ⏰ Cooking time: 15 mins

Ingredients for 20-25 pieces

90 grams powder sugar - 2 tbsp cacao - 8 desserts with caramel - 90 grams butter - 60 ml milk cream - 20-25 hazelnuts - 150 grams grounded hazelnuts

Serves 4 &#9200; Cooking time: 30 mins

Method 7. Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 tbsp canola oil, finely diced celery, and onion. Saute until soft and golden. Add it to a pot. 8. Add 1 beaten egg to the soup pot while stirring constantly so you don't get clumps of an egg. 9. Add 2 tbsp dill. Then add more garlic seasoning and pepper to taste.

Vegetable soup is a very healthy and nutritious meal, ideal for lunch. The flavours combine for a hearty taste that will remind you of countryside walks with your grandparents. Method 1. Heat oil in a large dutch oven, chop onion and add with some black pepper and any other seasoning you like, cook for 8 minutes. 2. Add potatoes and carrots and stir gently for another 5 minutes. 3. Add broth and celery, bring to the boil and then simmer for 35 minutes. 4. Remove from the heat and season to taste. Serve hot with crusty bread.

2 tbsp olive oil - 1 large onion - 3 potatoes - 3 carrots&#160; - 2 sticks celery - Black pepper - 4 cups vegetable broth

Method 1. Add 15 cups of water to a large soup pot over high heat. Add 1 tbsp salt and all of your chopped potatoes to the soup pot. 2. Bring to a boil and cook for 10 minutes. In the meantime, slice your carrots and toss them into the soup pot. 3. Add 1/2 cup of 1/2 piece of thin spaghetti to the soup pot or whatever pasta you wish. 4. Chop your onion ( 1/2 goes into the meat mix and 1/2 goes into the soup in step 7) 5. Place ground pork into a large bowl. Add 1/2 chopped onion, 1 tsp garlic seasoning, 1/2 tsp fresh ground black pepper, 2 tsp salt, and 1 egg. Mix well. 6. Make meatballs by rolling them in your hands. They don't have to be perfect. Toss them in your pot as you make them. Cook for at least 10 minutes or until meatballs is cooked through and frosting at the top.

15 cups of water 1 tbsp salt 6 - 8 medium potatoes 3 medium carrots 1/2 cup pasta (optional) 1/2 onion 2 large sticks of celery 3 tbsp canola oil 1 large egg 2 tbsp dill freshly ground black pepper 2 lbs ground pork 1 tsp garlic seasoning 1/2 tsp freshly ground black pepper 2 tsp salt 1 large egg 1/2 onion

1.Rice noodles are dipped in boiling water for about 2-3 minutes, then cooled with cold water. 2.The soybean sprouts are blanched briefly in boiling water, then poured with cold water and drained. 3.The carrots are cut into julienne pieces, and the pepper into slices. 4.Cut the onion diagonally, mince the cilantro, and quarter the lime. 5.Pour the carrots into the broth and cook for 5 minutes. 6.Add the peas and cook for another 2-3 minutes. 7.The noodles are distributed in bowls. 8.It is poured from the broth with the vegetables. 9.Pepper, fresh onion and coriander are added. 10.Finally, add the soybean sprouts and pieces of lime. If desired, season with soy sauce instead of salt.

400 g of rice noodles (with boiling) 2 carrots 1.2 L of Asian vegetable broth 200 g of frozen peas 1 bunch of spring onion 1 bunch fresh coriander 100 g of soybean sprouts 1 green chili pepper 1 lime

Serves 2 ⏰ Cooking time: 20 mins

Cut the fruit into small cubes and place them in a sundae bowl or regular nut bowl. Finally put cream around the salad. Serve it up. Enjoy, but in the summer or early autumn, because it is made from fruits that grow at that time.

- 20 g strawberry - 20&nbsp;g raspberry - 20&nbsp;g peach - 20&nbsp;g banana - cream

Serves 4 ⏰ Cooking time: 30 mins

Horiatiki - traditional Greek salad. Wash the tomatoes, cucumber, and pepper well. In the salad bowl, cut the tomatoes and cucumber into cubes, clean the onion and pepper, and cut them into circles. Mix a little salt, olive oil, oregano, and vinegar and mix well. Be careful with the salt as the Feta cheese and olives are salty. Mix a little salt, olive oil, oregano, and vinegar and mix well. Be careful with the salt as the Feta cheese and olives are salty. Greek salad is always served with feta cheese on top, drizzled with olive oil and dried oregano. Add the olives and feta cheese on top and sprinkle with the dressing. Tip: The cubed cheese can be pre-marinated for about 30 minutes in the dressing. Greek salad also requires a generous amount of bread to sop up the separated sauce. And don't forget to chill the ouzo beforehand! Enjoy your meal!

tomatoes - 2 - 3 pcs. red onion - 1 head cucumbers - 1 pc. peppers - 1 pc. green Greek olives - 10 - 12 pcs. the mud feta cheese - 200 g red wine vinegar - 1 tbsp. olive oil - 5 - 6 tbsp. cold pressed oregano - 1 tsp. dried sea salt

Serves 4⏰ Cooking time: 40 mins

1. Combine the spices in a small bowl. Coat both sides of the chicken thighs in the seasoning mix. 2. Add&nbsp;1&nbsp;Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point. 3. Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the onions. Sauté the onions until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir. 4. Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes.

2&nbsp;tsp&nbsp;paprika&nbsp; 1&nbsp;tsp&nbsp;dried oregano 1&nbsp;tsp&nbsp;dried thyme&nbsp; 1/2&nbsp;tsp&nbsp;garlic powder&nbsp; 1/2&nbsp;tsp&nbsp;onion powder&nbsp; 1/4&nbsp;tsp&nbsp;salt&nbsp; 1/4&nbsp;tsp&nbsp;pepper&nbsp; 1.25&nbsp;lbs. chicken thighs (4-5 thighs)&nbsp; 2&nbsp;tbsp&nbsp;cooking oil, devided 1&nbsp;yellow onion, diced&nbsp; 1&nbsp;cup&nbsp;long-grain white rice (uncooked)&nbsp; 1.75&nbsp;cups&nbsp;vegetable broth&nbsp; 1&nbsp;Tbsp&nbsp;chopped parsley (optional)

Welcome section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <a href="bookcreator://page/sOyF2014SxSJLFJEgaqvew">3</a> Rules for eating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <a href="bookcreator://page/UDdlo5gcRXidYueXH7bgDA">4</a> Chapter 1 - Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <a href="bookcreator://page/ZJr55K3uR-uI664NE4IV9g">5</a> Chapter 2 - Soups&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chapter 3 - Main Dishes . . . . . . . . . . . . . . . . . . . . . . . . . Chapter 4 - Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ingredients needed: - red beet - 1 head - carrots - 2 pieces - apples - 2 large medium sour - salt - 2 pinches - balsamic vinegar - 1 tablespoon - olive oil - 2 tablespoons Method 1. We wash the fruit and vegetables. 2. Grate them on the grater. 3. Grate the beets, carrots, and apples in a bowl. 4. Add the salt, balsamic vinegar, and olive oil to the vitamin salad and mix well. 5. The vitamin salad is ready for consumption.

Chapter 3 Main Dishes

Serves 4-6 ⏰ Cooking time: 20 mins

1. Peel and cut the avocado in half. Remove the pit and cut into strips lengthwise. Sprinkle with lemon juice and salt. 2. Cut the tomatoes into quarters and then cut each quarter into another two pieces lengthwise. 3. Arrange them on a plate forming a circle, and place the avocado between them. 4. Put in the center of the salad the burrata cheese and cut it slightly on the top to reveal its soft interior. 5. Plate the fresh basil leaves on top of the burrata. 6. Sprinkle the tomato salad with extra virgin olive oil, freshly ground black pepper, and salt.

burrata - 1 ball of soft cheese tomatoes - 2 pieces medium size avocado - 1 piece large basil - 4 - 5 fresh leaves olive oil lemon - freshly squeezed juice black pepper salt

Do something different with a pack of tortellini. This filling soup is full of fiber and veg, plus it's low in fats. The perfect lunch or dinner.

Method: STEP 1 Heat oil in a&nbsp;pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go. STEP 2 Once the veg is tender, stir in the pasta. Return to a boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

1 tbsp&nbsp;olive oil 2&nbsp;carrots,&nbsp;chopped 1&nbsp;large onion,&nbsp;finely chopped 1l &nbsp;vegetable stock 400g can&nbsp;chopped tomato 200g&nbsp;frozen mixed peas&nbsp;and beans 250g pack&nbsp;fresh filled tortellini&nbsp;(we used spinach and ricotta) a handful of&nbsp;basil leaves&nbsp;(optional) grated parmesan&nbsp;(or vegetarian alternative), to serve

The three types of onions - leeks, onions and garlic - are cleaned and finely chopped. They are put in a pot with the oil and fried. Add to them the pepper cleaned of seeds and chopped into small pieces, the celery cut into cubes, the grated carrot. When the vegetables are stewed, add the red pepper and toasted flour. Then add the peeled and diced tomatoes along with the juice that has separated. Sprinkle with a pinch of sugar, salt and pepper to taste. As soon as the tomatoes boil, a liter - a liter and a half of hot water is poured, according to the desired thickness of the soup. Leave the soup to simmer on the stove for 15-20 minutes and sprinkle with finely chopped fresh parsley before serving. If desired, 10 minutes before the tomato soup is ready, a squeeze (small handful) of noodles can be added. Enjoy your meal!

tomatoes - 500 g peeled (can also be canned) oil - 1 tsp onion - 1 small head leek - 1 stalk garlic - 2 cloves peppers - 1 pc. celery - 1 small root carrots - 1 pc. flour - 2 tbsp. toasted red pepper - 1 tsp. vermicelli - 1 handful, as desired pepper salt parsley - 1

Serves 4-6 ⏰ Cooking time: 30 mins

Ingredients for lemon dressing

This salad is meant to be made with whatever leftover veggies, greens and bread that you have on hand. So feel free to clean out the fridge and toss in whatever is available! For example, you could also… Add cheese:&nbsp;Crumbled feta or goat cheese is delicious in fattoush salad. Add extra herbs:&nbsp;Fresh parsley or chives are also delicious additions. Add extra veggies:&nbsp;Feel free to chop and add any other raw veggies that you have on hand, such as bell pepper, carrots or green onions. Add chickpeas:&nbsp;For a burst of extra protein (or even better, crispy roasted chickpeas). Add olives:&nbsp; Olives would be delicious in this salad. Add pomegranate molasses: If you happen to have some, it is traditionally used to sweeten the dressing. (Or if you happen to be making this salad during fresh pomegranate season, a sprinkling of fresh pomegranate arils on top of this salad would also be amazing!) Fry the pita bread:&nbsp;Instead of baking the pita croutons, you can fry them in oil (which is how this salad is traditionally made) to make them extra crispy.

1/3 cup&nbsp;extra-virgin olive oil 1/4 cup&nbsp;freshly-squeezed lemon juice 1&nbsp;large clove garlic, pressed or minced 1 teaspoon&nbsp;sea salt 1 teaspoon&nbsp;ground&nbsp;sumac (optional: 2-3 teaspoons honey to sweeten, if desired)

Note: Homemade pita chips:&nbsp;To make homemade pita chips, slice or tear pita bread into bite-sized pieces.&nbsp;Toss it with a drizzle of olive oil, salt and pepper.&nbsp;Then bake at 400°F for 7 to 15 minutes (depending on the thickness of your pita chips) until golden and crispy.

1.Knead a soft dough. Make balls smaller than a walnut. Bake in a pan.Then they are carved. 2. They are filled two at a time and stick together. They are then melted into chocolate

2 eggs 1 t.c. sugar 1 _ _ oil 1 c.s. bicarbonate of soda 2 _ _ cocoa cream 1 t.c. ground walnuts 1 _ _ milk 1 packet of butter 2 s.s powdered sugar and the carved part

Ingredients: - rice - cups - 2 - wather - cups 6 - milk - cups 4 - salt - pinch 1 - vanilla - 1⁄2 - sugar (to taste) - tablespoons Method of preparation: 1. Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes. 2. In a separate saucepan, bring the milk to a boil over medium heat. 3. Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice. 4. Serve warm, cold or room temperature - your preference.

Serves 4 ⏰ Cooking time: 20 minutes

The tomato tower salad is a very delicious meal, ideal for appetizers or light lunches. The tower combines very well with crunchy bread. Method 1. Cut the onion and the olives, and mix them with the chili and the yogurt. 2. Mix the vinegar, salt, and olive oil in a small cup for the dressing. 3. Cut the tomatoes into four washers and put every washer in the dressing. 4. Put a washer of tomato on a plate then put a ball of cream from step one until you make a tower of four floors. We decorate with leaves of green salad and olive.

1 big tomato - 100 grams of chilly cream - 2 tbsp yoghurt - 50 grams black olives - 2 stalks of onions - 2 tbsp olive oil - 1 tbsp vinegar

An easy and very tasty cheesecake. Finely grind biscuits in a blender and add melted butter to them. Mix them well and press them in a cake form until it becomes a marshmallow. In another bowl, mix mascarpone, sour cream and powdered sugar. We put the cream that we got on top of the biscuit marshmallows. Cool in the refrigerator, then spread blueberry jam on top. Let it cool for a few hours, then the no-bake cheesecake with blueberries is ready to eat.

cookies - 1 package butter - 125 g mascarpone - 400 g sour cream - 400 g powdered sugar - 200 g Blueberry jam - 1 pc.

Along with&nbsp;<a href="https://sallysbakingaddiction.com/creme-brulee/">creme brûlée</a>, chocolate souffle is one of the most raved about, luxurious French desserts. But here’s the thing that most beginner bakers don’t realize: it&nbsp;sounds&nbsp;a lot more intimidating&nbsp;than it actually is. Trust me, I was a ball of nerves when I first attempted soufflé in a French dessert class 3 years ago. It’s where I learned to bake&nbsp;<a href="https://sallysbakingaddiction.com/choux-pastry/">choux pastry</a>, too. Once I got started on both, I realized I was perfectly capable– and you are too. In fact, many are surprised to learn that you only need 7 basic ingredients for chocolate soufflé and the entire process is about 45 minutes start to finish.&nbsp;(If that!)

Chocolate Soufflé Details:

Texture:&nbsp;I applied some techniques I learned in class and adapted this recipe from&nbsp;<a href="https://www.saveur.com/article/Recipes/Chocolate-Souffle/">Saveur</a>‘s flourless soufflé as well as the bittersweet souffle recipe found on&nbsp;<a href="https://cooking.nytimes.com/recipes/1018499-bittersweet-chocolate-souffle">New York Times</a>. (Their recipe has deep, dark chocolate flavor and I found it a little heavy on the cream of tartar– just my opinion though.) The soufflé I make at home is semi-sweet. Each spoonful is perfectly balanced between (1) magically rich and (2) blissfully spongey with a set crackly top. It’s wild that one bite can encompass all this varying texture, but that’s why chocolate soufflé is so special. There’s just nothing like it.

Clears lentils and and washes. Put it in a pot. Finely chop and add the carrots, peppers, onions and garlic to the lentils. Sprinkle flour and paprika on top. Mix well. Add water while stirring the mixture. We put the oil. After boiling the lentils, add the salt. Boil for another 10 minutes and remove the pot.

- 500 gr. lentils - 2 carrots - 1 greeh pepper - 1 red pepper - 1 onion - 2 cloves of garlic - 2 soup spoon flour - 1 soup spoon paprika - salt - 2 soup spoonoil

1. In a bowl, mix ground beef, egg, onion, bread crumbs, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide. 2. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill, close lid on a gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside, 7 to 8 minutes total. Remove from the grill. 3. Lay buns, cut side down, on the grill and cook until lightly toasted, 30 seconds to 1 minute. 4. Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.

1 pound ground lean beef 1 large egg 1/2 cup minced onion 1/4 cup fine dried bread crumbs 1 or 2 cloves garlic, peeled and minced About 1/4 teaspoon pepper About 1/2 teaspoon salt 4 hamburgers buns, split About 1/4 cup mayonnaise About 1/4 cup ketchup 4 iceberg lettuce leaves, rinsed and crisped 1 tomato 4 thin slices of red onion

Chocolate hazelnut ice cream cheesecake

A easy and delicious dessert for a whole family. Method 1. Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin. 2. In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight. 3. Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over.&nbsp;Will keep in the freezer for up to 1 month.

200g&nbsp;honey nut cornflakes - 2 x 400g jars&nbsp;chocolate hazelnut spread - 2 x 180g tubs&nbsp;full-fat cream cheese - 1 tbsp&nbsp;roasted and chopped hazelnuts

Russian salad is a satisfying dish that is delicious to enjoy as a side or hearty snack. It’s easy to prepare and includes healthy, wholesome ingredients like potato, peas and carrots, and eggless mayonnaise. Here are step-by-step instructions on how to make my foolproof vegan recipe for Russian salad in under 30 minutes.

4.Divide the dough into 4 balls and place on a surface sprinkled with flour and semolina rounds are rolled. The tray is placed in the oven, heated to 250 degrees, with a fan. As soon as it heats up, one round of dough is placed in it. 5.As soon as it heats up, one dough circle is placed in it. Spread the tomato mixture on top, without the edges, add the shredded mozzarella, drizzle with a little olive oil. 6.The pizza is baked for about 10 minutes. This is how the others are prepared. Served with basil leaves.

for the dough: 350 g flour type "00" 1 packet of dry yeast (7 g) 1 tsp sugar 1 tsp salt 1 tbsp extra virgin olive oil 250 ml of water flour type "00" for mixing and sprinkling for garnish: 3 balls of Mozzarella cheese (125 g each) 400 g of tomato sauce 3 tbsp extra virgin olive oil 1/2 bunch basil salt to taste semolina (durum wheat semolina) for sprinkling extra virgin olive oil for drizzling

Serves 4 ⏰ Cooking time: 50 mins

Chicken soup has been there through every cold or fever we had. There isnt a person who doesn't just feel comfort by thinking about this tasty classic soup. Method 1. Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins. 2. Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins. 3. Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through. 4. Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

1 tbsp&nbsp;olive oil 2&nbsp;onions,&nbsp;chopped 3 medium&nbsp;carrots,&nbsp;chopped 1 tbsp&nbsp;thyme leaves,&nbsp;roughly chopped 1.4l&nbsp;chicken stock 300g&nbsp;leftover roast chicken,&nbsp;shredded and skin removed 200g&nbsp;frozen peas 3 tbsp&nbsp;Greek yogurt 1&nbsp;garlic clove,&nbsp;crushed squeeze of&nbsp;lemon juice

Serves 4 ⏰ Cooking time: 70 mins

Method 1. Chop the onion, pepper and carrot. Fry them with the oil and minced meat in a pan. Stir constantly so that the minced meat is well broken up and becomes crumbly. Season with red, black pepper and salt. 2.Cut the potatoes into cubes and put them in a medium-sized pan. Pour the minced meat. Stir well and pour in enough hot water to cover the potatoes. 3. Cook in a hot oven at 200 degrees until the potatoes are soft. Add the tomatoes and chopped parsley. Cook for another 10 min. 4. Make the topping by beating the eggs well with the milk and flour. Add a pinch of salt and pour evenly over the moussaka. 5. Bake in the middle of the oven on the upper rack only until the moussaka topping is cooked.

500g meat - 1500g potatoes - 100g onion - 50g carrots&nbsp; Form topping 400 g yogurt - 2 eggs - 2 tbsp flour

How to make Russian Salad

Preparing the vegetables First, rinse 1 medium-sized carrot, 1 medium potato, 7-8 French beans (¼ cup chopped), and ½ cup green peas in fresh water. Other veggies - cauliflower, peas, beans, sweet corn, baby corn, cabbage, broccoli.

Note that all vegetables have different cooking times. So keep this fact in mind for boiling the vegetables. Add the vegetables that take less time to cook later. 2. You can cook or steam the vegetables in a pan on the stovetop, in an Instant Pot, or in a stovetop pressure cooker. For cooking in the pan: peel and chop the vegetables. Add them to a pot or pan with water almost covering them. Cover and simmer on medium-low heat until the vegetables are fork-tender. For cooking in Instant Pot: Add 1.5-2 cups water to the steel. Place a trivet inside the water. Keep a pan filled with peeled and chopped vegetables on the trivet. Seal the lid moving the valve to the seal position. Pressure cook on high for 10 -15 minutes. Carefully give a quick pressure release after 5 minutes.

Serves 4 ⏰ Cooking time: 35 mins

This potato salad recipe is perfect for picnics and barbecues! A creamy, tangy dressing coats tender potatoes, fresh herbs, and crunchy veggies. Method 1. First, chop the potatoes.&nbsp;Try to cut them to a similar size, into about 1/2-inch chunks, so that they cook evenly. 2. Next, cook them.&nbsp;Place the chopped potatoes in a large pot, and cover them with one inch of cold water. Bring the water to a boil, and simmer for about 10 minutes, or until tender. 3. While the potatoes cool, whisk together the dressing.&nbsp;If you try it on its own, it will taste strong and salty. Don’t worry! The flavor will balance when it’s poured over the starchy potatoes. 4. Finally, pour the dressing over the potatoes&nbsp;and stir in the remaining ingredients. Season to taste.

Potatoes - Celery - Radishes and red onion - Capers - Dill, chives, and celery seed - dressing (Greek yogurt, mayonnaise, lemon juice, Dijon mustard, olive oil, garlic, and salt and pepper)

Follow these rules while eating! 1. You need to wash your hands before sitting down at the table. 2. You do not have to talk with your mouth full. 3. You should not sing with a full mouth. 4. It should not be whipped. 5. You should not put your elbows on the table. 6. You should put clean and polished cutleries properly. 7. It should not be cluttered with the dishes on the plate. 8. You do not have to spit food. 9. You should not chew loudly. 10. You do not have to get out of the table before everyone is ready.

Young Kitchen Stars, 8.v

1. Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have and mix. 2. Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left. 3. Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again. 4. Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

4 tbsp&nbsp;self-raising flour 4 tbsp&nbsp;caster sugar 2 tbsp&nbsp;cocoa powder 1&nbsp;medium egg 3 tbsp&nbsp;milk 3 tbsp&nbsp;vegetable oil&nbsp;or sunflower oil a few drops of vanilla essence&nbsp;or other essence (orange or peppermint work well) 2 tbsp&nbsp;chocolate chips,&nbsp;nuts, or raisins etc (optional)

Serves 4 ⏰ Cooking time: 25 mins

Ovcharska salad is a very healthy and nutritious meal, ideal for lunch. The flavors combine for a hearty taste. Method 1. All vegetables are washed and cut into small pieces. 2. Cucumbers, tomatoes, onions, corn, mushrooms, ham, peppers, and cheese are arranged on plates. 3. Cheese is grated on top. 4. Optionally, add an egg. 5. Decorates the Ovcharska/Shepherd salad with olives and serve.

4 tomatoes - 1 cucumber - 3 paper - 300g ham&nbsp; - 600g cheese - 1 small box corn - 1/2 jar of marinated mushrooms

Green spices are washed, dried, and finely chopped. The cheese, cottage cheese, nuts, spices, olive oil, and Parmesan are mixed in the bowl with the green. Form balls of cheese and arrange them on a p The cheese, cottage cheese, nuts, spices, olive oil and Parmesan are mixed in the bowl with the green. late.&nbsp;&nbsp; The cheese, cottage cheese, nuts, spices, olive oil, and Parmesan are mixed in the bowl with the green. Form balls of cheese and arrange them on a plate. They can be sprinkled with some chili flakes.&nbsp; These cheese balls are a delicacy that goes perfectly with a good wine. The cheese, cottage cheese, nuts, spices, olive oil, and Parmesan are mixed in the bowl with the green.

Necessary products: - cheese - 1 tsp crushed white mix - cottage cheese - 2 tbsp. - walnuts - 1/3 tsp. grind - olive oil - 1 tbsp. - parmesan - 1 tbsp. grated - dill – optional - parsley - 1/2 link - red pepper - a pinch - black pepper - a pinch

Method Cut the cucumbers into small pieces. Add smashed garlic, dill, and strained yogurt. Stir. Flavor the salad with sunflower oil, lemon juice, and salt.

Necessary products: 500 g strained&nbsp;yogurt - 200 g cucumber - 4 cloves&nbsp;garlic - 1 bunch&nbsp;dill - 2 tbsp&nbsp;sunflower oil - Salt - 1 lemon

Eggs are bath in water. They turn around.They are removed from the pan. We sprinkle them with paprika. The pour is a drop oil, butter and stir with a dry spoon. Poured over paprika.

1.water 2.salt 3.eggs- 3 4.plate 5.paprika Pour 1.oil 2.butter

I chose to include my family's recipe for pumpkin soup because my mom makes it for me when it's cold outside. It is very tasty and good with bread. I like helping to chop up the vegetables and sprinkling on the pumpkin seeds. Method 1. Heat 2 tbsp&nbsp;olive oil in a large&nbsp;saucepan,&nbsp;then gently cook 2 finely chopped onions for 5 mins. 2. Add the pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften. 3. Pour the vegetable stock into the pan and season with salt and pepper. Bring to a boil, then simmer for around 10 mins or until the squash is soft. 4. Pour the cream into the pan, bring it back to a boil, then purée with a&nbsp;blender.

2 tbsp&nbsp;olive oil - 2&nbsp;onions - 1 kg&nbsp;pumpkin - 3 cups vegetable stock - 5 ounces heavy whipping cream - 1 tbsp pumpkin seeds

1. Mix the dry ingredients. 2. Mix the wet ingredients. 3. Combine the dry and wet ingredients. 4. &nbsp;Let leaven, if necessary. 5. &nbsp;Bake at a high temperature and enjoy them!

2 cups all-purpose flour. Great Value All-Purpose Flour, 1kg bag. - 3 teaspoons baking powder. - ½ teaspoon salt. - ¾ cup white sugar. - 1 egg. - 1 cup milk. - ¼ cup vegetable oil.

1. Mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one. 2. Combine the wet and dry mixture over the wet one, and fold until just combined. The batter will be thick! 3. Pour the batter into an 8x8-inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick - that's okay. 4. Finally, bake! Transfer the pan to a 325 - degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow them to cool completely before slicing and serving. Enjoy!

2 eggs water powdered sugar unsweetened cocoa powder oil vanilla extract

These are my absolute most favourite cookies! My grandma bakes a lot with me and she helped me to make my own recipe for these delicious cookies. We have made them lots of times and even baked some to sell at our school fair. Method 1. Pre-heat the oven to 350 degrees. 2. Cream together the butter and sugar. 3. Add the egg and mix it in. 4. Add the flour, vanilla essence and chocolate chips. Mix well until combined. 5. Roll the mixture into balls and place on a greased baking tray. 6. Bake for 9-10 minutes until golden.

1 cup chocolate chips - 1 cup ultra fine sugar - 1 1/2 cup self rising flour - 1 1/2 sticks butter - 1 tsp vanilla extract - 1 large egg

Serves 4 ⏰ Cooking time: 1 hour

Baked Salsa Chicken

If you are looking for a great tasting weeknight dinner, this Baked Salsa Chicken is it. Salsa, cheese and cilantro make for an easy and delicious meal. Method 1. Preheat oven to 190 degrees celsius. 2. Season the chicken with salt and pepper. 3. In a large skillet add the olive oil. Once the oil is shimmery and hot, add the chicken. Cook on both sides until the chicken is browned, about 3 minutes per side. It does not have to be fully cooked through as it will finish in the oven. You’re just looking to sear/brown the chicken on each side. 4. In a casserole dish, add 1 cup of the salsa at the bottom of the dish, place the chicken on top, and add the rest of the salsa on top of the chicken breasts. 5. Sprinkle the shredded cheese on the chicken breasts. 6. Bake for 20 minutes or until the internal temperature of the chicken reaches 73 degrees celsius (use an internal meat thermometer). The exact timing will depend on the size of the chicken breasts.

chicken breasts - Salsa - Cheddar and Monterey Jack Cheese - Cilantro - Chaddar - Oil - Salt and pepper - Monterey Jack

This is my favorite soup. We especially eat it when we are with our Russian relatives. Method 1. Carrots, onions, celery, and parsnips are cleaned and finely chopped. They are fried in the heated oil for about 5 minutes, on low heat. 2. Add the peeled and diced beetroot and the minced garlic. Pour the broth, and it should reach the level of the vegetables, add the bay leaves and lemon juice. Add sugar and salt. The soup is left to simmer under the lid for 30 minutes. 3. Then add the chopped kale and half of the fennel, in stalks. Let the soup simmer again for 15 minutes. 4. Fennel and bay leaf are removed. The borscht is served garnished with sour cream and sprinkled with the remaining dill, finely chopped.

1 red beetroot, 2 carrots, 1 onion, 1 parship root, 1head of cabbeage, 1 small head of celery, 2 cloves of garlic, 3 tbsp cow butter, 2 liters of vegetable broth, the juice of 1 lemon, 1 bunch dill, 2 bay leaves, 1 tbsp sugar, salt to taste, sour cream for garnish.

This fattoush salad recipe is made with a delicious blend of fresh greens, veggies and herbs, crispy toasted pita chips, and a bright and zippy lemon dressing. To make it, simply... 1. Make the lemon dressing:&nbsp;Whisk all of the ingredients together in a small bowl until combined. Or do what smart people do and shake-shake-shake them together in a mason jar until combined. 2. Make the salad:&nbsp;Combine all of the salad ingredients and half of the pita chips in a large mixing bowl. Drizzle evenly with the lemon dressing, then toss until evenly combined. 3. Serve:&nbsp;Serve immediately, garnished with the remaining pita chips, plus an extra sprinkle of sumac and freshly-ground black pepper.

1&nbsp;head&nbsp;Romaine lettuce, chopped into bite-sized pieces 1&nbsp;English&nbsp;cucumber,&nbsp;thinly-sliced 1&nbsp;small red onion, peeled and thinly-sliced 1 cup&nbsp;diced tomatoes 1 cup&nbsp;loosely-packed chopped fresh mint leaves 4&nbsp;radishes, thinly sliced 2&nbsp;to&nbsp;3&nbsp;cups pita chips, homemade* or store-bought ground sumac and freshly-ground black pepper

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Made with an abundance of rich and creamy avocados,vibrant,tomatoes,crisps,cucumber, bright red onions and a fresh herb dressing.

It's all about using an abundance of fresh ingredients and a complementary blend of flavors. You'll love that it's easy to throw together ,no cooking is required , and it's an expensive side. Especially during summer when all these fruits and veggies are in season

A healthy side that's perfect for a summer lunch or dinner

Cucumber:Just keep in mind you'll want to peel those whit a thicker,waxy skin first. Grape tomatoes:If you can't find them just red are fine.Cherry tomatoes may be substituted Red onion:If you want a milky flavor then rinse the red onion in sieve ,drain well and add to salad Avocados:A nice ripe avocado , not a mushy or firm texture and a well rounded flavor

Lemone juice:Lime juice works gret too. Red wine vinger:white or apple vinegar will work too Olive oil Honey Garlic Fresh cilantro and parsley Salt and pepper

Best Cream Of Broccoli Soup

Butter You'll use butter twice in this recipe. Once to sauté the onions and celery (butter adds rich flavor to sautéed vegetables) and again at the end to&nbsp;<a href="https://www.allrecipes.com/article/how-to-make-roux/">make a roux</a>. Onions and Celery Like so many great soups, this recipe starts with onions and celery. These veggies add complexity and depth of flavor. Broth Chicken broth is the liquid base for this cream of broccoli soup. For a vegetarian option, substitute vegetable broth. Broccoli You can't have cream of broccoli soup without broccoli! Choose dark green broccoli with firm stems. Flour, Milk, and Butter All-purpose flour, milk, and the rest of the butter are cooked together to create a roux. When added to the soup, it creates a thick and velvety texture that's impossible to resist. Pepper Ground black pepper is the perfect finishing touch. Add other spices and seasonings to taste.

This broccoli soup recipe is thick and flavorful. It is simple, delicious, and quick to make. Enjoy (I know you will).

1. &nbsp;Peel the potatoes and onions. Grate them on a coarse grater. 2. Mix the minced meat with the rest of the products together with the potatoes and onions. Put the mixture for 20 minutes in the refrigerator. The baking soda will give the meat a slight airiness. 3. Using a large spoon, scoop out the mixture and shape directly into the pan with preheated oil. 4. Fry the schnitzels with minced meat and potatoes on both sides. If desired, you can reduce the amount of water, form flat schnitzels with your hands and roll them in flour, eggs and breadcrumbs, then bread them.

minced meat - to 500 g of minced meat potatoes - 4 pieces, medium onion - 2 heads, medium eggs - 2 pieces water - 1 tsp flour - 1 tsp baking soda - 1 tsp. for bread pepper paprika savory salt oil

Method The pumpkin is cleaned of the skin and seeds and cut into pieces. It is placed in a pan at the bottom, covered with a little water, and covered with aluminum foil. Bake at 220 °C for about 50 minutes or until done. The ginger is cleaned and grated. After the pumpkin has softened, put it in a blender while it's still warm. The ginger is cleaned and grated. After the pumpkin has softened, put it in a blender while it's still warm. Add the ginger, 3/4 of the jar of coconut cream, salt, spices, and coconut oil. Everything is blended to a completely smooth cream of pumpkin soup. When serving, garnish Keto Pumpkin Soup with the remaining 1/3 of the coconut cream.

Necessary products: - pumpkin – 700 - coconut cream - 1 scoop - ginger - 2 tbsp. grated - coconut oil - 2 tbsp. - salt - 1/2 tsp. - hot red pepper - 1/2 tsp. - black pepper - 1/2 tsp.

Method 1. Heat oil in a saucepan the chopped onion over medium heat. Gradually add the chopped carrot and red pepper. Cook covered until all products are well softened. Then add the shredded potatoes to them. Stir and add to 2 liters of water. Let the mixture boil, and in the meantime work on the minced meat. 2. Season it with the spices and half the parsley and knead it. Store in a cool place to set. When the soup starts to boil, form balls and add them. Once they appear on the surface, they are already cooked. Then add noodles. Season to taste and let the soup simmer on low heat for another fifteen minutes. 3. Meanwhile, prepare the building. Beat the yogurt and eggs. Scoop some of the soup with a ladle and, after it has cooled, add to the egg mixture in a thin stream, stirring vigorously. 4. Then remove the pot from the heat briefly and add the mixture while stirring. Return to the heat and stir again.

200g meat - 1 carrot - 3 potatoes - 1 papper - 2 eggs - 3 tbsp yogurt

Serves 6⏰ Cooking time: 25 mins

1. Wash the lentils and add it to the pot. Cut the vegetables into small pieces and add them to the pot with the lentils. 2. Add about 2 liters of water and put it on moderate heat. 3. Once it boils, add the salt and spices. Finely chop the garlic cloves and add them, too. Boil the lentils for about 15-20 minutes until ready. 4. To thicken the lentils, place the flour in a small bowl. Add a little of the water, stirring constantly so that it does not make lumps. 5. Add a thin stream to the dish. Cook for another 2-3 minutes. Then remove the pot from the heat. 6. Serve while still warm. Enjoy! 🙂

250&nbsp;g&nbsp;red lentils 1&nbsp;onion 1&nbsp;carrot 1&nbsp;red pepper 5&nbsp;tbsp. sunflower oil 2&nbsp;tsp. salt 1&nbsp;tsp. savory 1&nbsp;tsp&nbsp;tsp. parsley 2&nbsp;cloves garlic For the thickening: 1&nbsp;tbsp. flour ⅔&nbsp;cup cold water

1 tsp rice flour 3 tsp water 2 tsp sugar vanilla, other flavors - on request. You can also color the sweets.

Mix the flour and sugar. Stir well. Add the vanilla. Pour the water and start mixing, forming a dough. It happens very rarely. Traditionally, mochi is steamed, but if you don't have one, use a microwave. Spread the dough in a suitable container, oiling it if necessary to make it easier to work with. Uncover the bowl and run the stove on medium power for about 5-7 min. Then, when the dough has cooled, shape into balls. Roll them in powdered sugar, coconut flakes, starch or rice flour.Another option is to prepare the cakes in a water bath - by covering the container with the dough with a lid.

Ingredients needed: - green onion-1 head - potatoes - 2 large - salt - 2 pinches - red pepper - 1 teaspoon - oil - 3 tablespoons - water - 700 milliliters

Method of preparation: 1. Wash, peel and cut the potatoes into piles. 2. Pour oil into the pot and place it on the stove, then add the pre-chopped onion. 3. Pour oil into the pot and put it on the stove, then add the pre-chopped onion and pour 700 ml. water 4. And the soup begins to boil until the potatoes are soft. Once the potatoes are cooked, the soup is ready to eat.

Serves 8 ⏰ Cooking time: 90 mins

Tas kebab or kabab is an old-fashioned stew&nbsp;that is slowly simmered with farm-fresh root vegetables and aromatic spices.

1. Cut the meat into small bites and crisp them on all sides in heated oil. Cut the&nbsp;onions, carrots, and garlic and into the meat, along with the bay leaves. 2. Braise and when the&nbsp;vegetables&nbsp;soften, pour in the wine. Let it boil on low heat until the wine evaporates. 3. Add the tomato paste,&nbsp;black pepper,&nbsp;and paprika, and 2 cups (500 ml) of water. Dilute the flour in a little water and pour it into the dish. Stir and salt to taste. Let it simmer under a lid on low heat until ready. Rice: 1. Chop the onion finely and braise it in a little oil. Add the&nbsp;rice&nbsp;and stir. Once the rice changes its color a little, squeeze in a little fresh lemon juice. This way the rice will remain very white. 2. Pour in 4 cups boiling water, a little salt, and a pinch of black pepper. Once the water comes to a boil, turn off the stove and leave the rice under the lid until it absorbs the water. For each serving, put the meat with sauce and rice all on 1 plate.

pork&nbsp;- 2 lb (1 kg), neck carrots&nbsp;- 1 onions&nbsp;- 1 head tomato paste&nbsp;- 2 tbsp white wine&nbsp;- 4/5 cup (200 ml) paprika&nbsp;- 1 tsp black pepper&nbsp;- 1 pinch bay leaf&nbsp;- 3 flour&nbsp;- 1 tbsp oil For the rice: salt onions&nbsp;- 1 head rice&nbsp;- 1 cup lemons&nbsp;- 1 tbsp, juice water&nbsp;- 4 cups salt black pepper oil

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It’s SO simple, but when you serve it to someone you love, it will look like you put a lot of effort into making this dish. The flavor of this garlicky shrimp pasta and the cream sauce is just incredible, and the textures are perfect! This creamy shrimp pasta is indulgent but not too heavy. And it’s much healthier than what you’d get at a restaurant, I mean, we all know that restaurant food is so good because it’s LOADED with butter, oil, and salt. But this recipe is lighter, healthier, and still tastes amazing!

Creamy Garlic Shrimp Pasta

Shrimp&nbsp;– Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that.&nbsp;

Olive oil, butter, and garlic&nbsp;– this is where most of the flavor comes from. Pasta&nbsp;– any long strand pasta of choice, I went for linguine. Cream&nbsp;– heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta.&nbsp;

Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavors!&nbsp;It’s so quick and easy, and perfect for a weeknight dinner as it’s ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!

Method 1. Beat the eggs together with the sugar. Extinguish the soda in the yogurt, add the baking powder and oil 2. All products are beaten together until a homogeneous mixture is obtained. 3. Pour the cake into a greased pan and bake in an oven preheated to 180 degrees for 30 minutes. You can sprinkle it with powdered sugar.

2 tea cup flour - 4 - 5 eggs - 1 tea cup shugar - 1 tsp baking soda - 1 package baking powder (10g) - 1 tea cup yogurt

Serves 6 ⏰ Cooking time: 15 mins

Slice the tomatoes and cheese into 5cm thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese — season with salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature.

680g vine-ripened tomatoes, cored 450g fresh mozzarella 6g fine sea salt or fleur de sel Freshly ground black pepper 8g packed basil leaves, torn or cut into thin strips 4 tbsp extra-virgin olive oil

Parmesan&nbsp;– get the best parmesan that you can get your hands on! It gives you that umami/savory flavor that you want in the sauce, and it also helps thicken the cream sauce

Salt, pepper, and parsley.

Storage And Reheating Instructions Fridge: Store in the fridge in a sealed container for up to 3 days. Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to loosen the sauce. Do the same if using the microwave. Freezer: I don’t recommend freezing this creamy shrimp pasta.

How To Make Creamy Shrimp Pasta In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked,&nbsp;reserve 1 cup of the pasta water&nbsp;and drain the pasta. In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using. Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside. In the same pan, melt butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan. Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed. Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.

1.In a bowl, mix the yeast, sugar and 1/4 of the warmed water.As soon as it bubbles, pour in the mixed flour and salt, add the remaining water and the olive oil. 2.Knead a soft dough that should not stick to the fingers. Transfer to a floured bowl, sprinkle with flour on top, cover with foil and leave to rise for 1 hour. 3.Mix the tomatoes with olive oil and salt to taste. 4.Divide the dough into 4 balls and place on a surface sprinkled with flour and semolina rounds are rolled. The tray is placed in the oven, heated to 250 degrees, with a fan. As soon as it heats up, one round of dough is placed in it.

https://api.bookcreator.com/users/v2/PCEe7RYrTlaiveEUi6yUm4yFzgj1/books/TCvqcDj3TqS6x5GWwlznmw/assets/UQHjVdsWS5mcJX-xfC7Z-A.jpg?width=338&height=254

We are an 8v class at Nesho Bonchev High School - Panagyurishte. We are 14 years old. We love cooking and making sweet surprises in class. Our English teacher supports us. Our favorite sweets are colorful muffins made by Cynthia, Steli, and Ani, and doughnuts prepared by our teacher.   

Serves 6 ⏰ Cooking time: 40 mins

Method 1. Peel the potatoes, carrots, and onions and boil them in salted water until soft. Vegetables are cooked enough when you can easily poke them with a fork. It is important to cook them well so that you get a smooth and not crunchy potato cream soup afterward. 2. Puree the cooked vegetables with a blender or food processor until a uniform mixture is obtained. Do not throw away the water in which the vegetables were boiled. 3. Add to the resulting mixture the butter, fresh milk, and about half a liter of the water in which the vegetables were boiled. Stir well until a homogeneous mixture is obtained and return the cream of potato soup to the stove for another 5 minutes.

Ingredients 1 kg potatoes - 2 pieces of carrots - 1 piece of onion - 30 grams butter - 100 ml milk - 1/4 bunch of parsley

Gabriela K.

The creation of the salad is sometimes attributed to restaurateur Cesar Cardini, an Italian immigrant who owned restaurants in Mexico and the United States. Cardini lives in San Diego, but also works in Tijuana.

His daughter Rosa (1928–2003) recounts that her father was creating a salad when a large influx of customers around the Fourth of July in 1924 depleted the kitchen's supplies. Cardini makes It with what he has, adding a dramatic touch "from the chef" by preparing the salads alongside the serving tables.

VIIIv class, 'Nesho Bonchev' High School - Panagyurishte

 I really love Caesar salad. It is easy to make and very tasty. 

HOW TO MAKE IT

The chicken breasts are seasoned with salt and pepper and grilled in a ribbed pan. After they cool down, cut them into pieces. The salad is cleaned, washed, and chopped. Add the chopped cucumber and cherry tomatoes. Add the chicken pieces and the croutons. In a separate container, mix the yogurt, mayonnaise, and lemon juice. Season with black and red pepper and salt. Season the Caesar salad with the prepared sauce. Grate Parmesan on top.

chicken breast - 2 pcs. iceberg cherry tomatoes cucumbers - 1 pc. mayonnaise - 3 tbsp. yogurt - 3 tbsp. pepper paprika salt lemon juice olive oil croutons parmesan

1. Make the avocado salad dressing:In a small mixing bowl whisk together lemon juice , red wine vinegar ,olive oil,honey,garlic,cilantro,parsley oragano, and season with saltband pepper to taste.

2.Toss veggies (and technically fruits) dressing in a large bowl gently toss together cucumber tomatoes,red onion,avocado whit dressing

The Cookbook in your hands contains our favorite recipes - salads, soups, main dishes, and desserts in English. It is published by students in VIIIv class at Nesho Bonchev School - Panagyurishte, supported by our English teacher Mrs. Bobekova. Having focused on developing English vocabulary, it is expected to be a hit among our classmates, families, and friends.

Serves A lot ⏰ Cooking time: 1 h 45 mins

For syrup: Grease an 8" x 8" square cake pan. Preheat oven to 190 C. Combine all syrup ingredients, bring to a boil and let it simmer for 10 minutes and take off heat and set aside. Note that this syrup is more on the thin side due to the water/sugar ratio of 2:1 rather than 1:1. I thought to decrease the water from 2 to 1 1/2 cups to make the syrup thicker; but I think this would make the cake more sweet than what it needs to be.

Syrup: 2&nbsp;cups&nbsp;water 1&nbsp;cup&nbsp;and 2 tbsp sugar Juice of a lemon, lime or 1/2 an orange Optional - a few strips of lemon, lime or orange peel Cake: 1/2&nbsp;cup&nbsp;all purpose flour plus 1 tbsp cornstarch 1/2&nbsp;cup&nbsp;semolina 1&nbsp;tablespoon&nbsp;baking powder ( yes all that, equivalent to 3 tsp) 1/2&nbsp;cup&nbsp;sugar 4&nbsp;large eggs, room temperature 1&nbsp;tablespoon&nbsp;extra virgin olive oil 1&nbsp;teaspoon&nbsp;pure vanilla extract 1/4&nbsp;teaspoon&nbsp;grated zest of a lemon, lime, or orange

How to Make a Cream of Broccoli Soup:

You can make this cream of broccoli soup recipe in about a half an hour, so it's the perfect choice for busy weeknights. You'll find the full recipe below, but here's a brief overview of what you can expect:

Sauté the onions and celery in butter until they're tender. Add the broccoli florets and the chicken broth, cover the pot, and simmer for about 10 minutes.

Blend the Ingredients:

You can use a countertop blender or an immersion blender to purée the soup. Give it a few quick pulses, then blend continuously until the soup is totally smooth.

Melt a few tablespoons of butter in a separate saucepan. Stir in the flour, then the milk. Cook the milk mixture until it's thick and bubbly, then add it to the soup. Finish it off with a dash of pepper (and the other seasonings of your choosing).

An absolutely delicious soup that can be made at home!

Method: 1. In a large saucepan, heat oil over medium-high heat (saute carrot, celery and onion until tender). 2. Add garlic, cook and stir 1 minute. 3. Stir in rice, seasonings and broth, bring to a boil. 4. Reduce heat (simmer, covered), until rice is tender, about 15 minutes. 5. Mix flour and milk until smooth and stir into the soup. 6. Bring to a boil, cook and stir until thickened for about 2 minutes. 7. Stir in chicken, heat through.

1. 1 tablespoon canola oil 2. 1 medium carrot, chopped 3. 1 celery rib, chopped 4. 1/2 cup chopped onion 5. 1/2 teaspoon minced garlic 6. 1/3 cup uncooked long grain rice 7. 3/4 teaspoon dried basil 8. 1/4 teaspoon pepper 9. 2 cans (14-1/2 ounces each) reduced-sodium chicken broth 10. 3 tablespoons all-purpose flour 11. 1 can (5 ounces) evaporated milk 12. 2 cups cubed cooked chicken breast

After the sugar has completely melted, check with your fingers and if there are still crystals between two fingers, turn for another one to two revolutions and add the ground walnuts. Mix with a pastry spatula. The dough is measured on a scale, divided into 4 or 5 equal balls, in principle, there are five balls, and each one is poured into the form, and smoothed. Bake at 160 degrees for about 5 to 7 minutes. Immediately turn over and carefully remove the paper. The sponges are still slightly sticky and soft at this point, but that's not a problem. Set aside to cool.

Chocolate ganache dark chocolate - 200 g for melting - oil - 2 tbsp. - green coconut - or ground pistachios for sprinkling

Serves 4 ⏰ Cooking time: 25 mins

Spaghetti Marko Polo is a very delicious and nutritious meal that my mum cooks for me very often. I love eating it for lunch or dinner. You can eat spaghetti with white wine. Enjoy!

1. Put the spaghetti in boiling water and boil them until they are ready. 2. Put the almonds in a hot pan for a minute then put them on a plate. 3. Chop the peppers, olives, and garlic finely. Put the olive oil in a deep pan, then fry the garlic in it for 30 seconds. Add the spaghetti and salt and fry them a little. Season them with basil and add the peppers and olives. 4. Mix the dish carefully, then put it on plates and season it with the almonds and the cheese.

1 pack of spaghetti - 4 red sweet-sour roasted peppers - 2 pieces of garlic - 150 grams olives - 100 grams almonds - 2 tsp baisil - 6 tbsp olive oil - 50 grams cheese - salt by your taste

The onion is finely chopped and stewed together with the tomato sauce. Add the minced meat and mix well, season with salt and pepper to taste and let it thicken. In another vessel, prepare the Béchamel sauce - heat the oil and fry the flour in it until it turns red, add the milk. Stir the sauce until it thickens and becomes homogeneous, season with a little salt and pepper and remove from the heat. Prepare the crusts according to package directions. They are arranged in a pan, starting with a row of crusts, on top of the tomato sauce with minced meat, on top of it Béchamel sauce and so on until the products are finished, ending with crusts covered only with Béchamel sauce. Sprinkle the lasagna generously with grated cheese and bake in a moderate oven for 30-40 minutes.

crusts - 250 g ready for lasagna (1 package) minced meat - 250 - 300 g onion - 1 head tomatoes - 250 g minced from a can cheese pepper salt FOR THE BECHAMEL SAUCE oil - 4 - 5 tbsp. flour - 4 - 5 tbsp. fresh milk - 300 ml

Serves 2 ⏰ Cooking time: 20 mins

Method 1. Potatoes are boiled, peeled, cooled, and cut into large pieces. Boil the eggs to the desired firmness. Shred the lettuce in a deep bowl. Add the chopped basil and potatoes. 2. Halve the cherry tomatoes and also put them in the bowl, along with the olives and sliced onions. 3. Put all the ingredients for the sauce in a small jar and whisk well until a homogeneous mixture. 4. The fish is taken out and mixed carefully with all the ingredients. Divide it into two plates. Pour in the vinegar and add one chopped egg to each portion.

Ingredients 2 medium potatoes 2 eggs 1/4 green salad 100 g of cherry tomatoes 1 shallot (red onion) 1 sprig of basil 30-40 g of olives 1 can of fish for the sauce: 1 clove of garlic 1 tbsp. vinegar 1 tbsp. lemon juice 1 tsp mustard salt and pepper to taste

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