Macedonian Salad
Maja Ballsh | June 20, 2009 | No comments



(35 votes, average: 5.00 of 5)


In the world of salads, a worthy place to put our traditional combination of vegetables. If this place is still not available in the real world, this way we will try to provide access to all tastes of our country.
And this time we create a new story, but with an introduction, plot and epilogue in the Balkan peppers delicious, well-known flavors of home salca and garlic and of course, meraklikso enjoyment as only we know. Welcome! ● [Maya Ballsh]
Ingredients
• 20 dried peppers (hot and mild)
• 200g tomato paste (salca)
• 2 head garlic
• little water
• Oil
• salt
PREPARATION
Wash the peppers well and place them in the oven at 50 ° C to dry. Remove peppers and one broken in January If you shoot in the hands of the peppers are done. Remove from oven and allow them to cool. The container tolchenje place several broken peppers (remove the seeds) and crushed with a wooden pestle. Just add a little hot water and crushed to obtain a thick mixture of pepper. This repeating it until the peppers are spent. Istolchete the garlic with salt in it and put the peppers, add the paste and wash domatnoto of oil. Dosolete taste.
Red pepper
lat. Capsicum annuum
There are large amounts of vitamin C and beta-carotene. Moreover, it is a good source of vitamin B and vitamin B6 and magnesium and kalijum. Nutriciski, looks like the profile of 100 g red pepper:
• Energy value: 40 kcal/170 kJ
• carbohydrates: 8.8 g (5.3 g sugars, dietary fiber 5.1 g)
• Fats: 0.4 g
• Protein: 1.9 d
• Water: 88 g
POLZHAVCHINJA walnut
Maja Ballsh | May 13, 2009 | No comments



(16 votes, average: 5.00 of 5)


I remember the house celebrates, celebrations and similar national gatherings for which our mothers and grandmothers knew for days prior to spremaat tonnes of food for nebroenite guests coming? I remember very well, especially the part where the kitchen was going real marathon. At one end is mesat muffin and cakes, the other are mixed filovi mild and tests, the third are chopped salads, and somewhere fried or baked meat of all kinds. When everything is finished, duly served on large plates and arrange long tables, in anticipation of sweetness that those who will eat.
Somewhere among the piles of food they can feel a different smell, which always gave her a different character nakitenata table. A nice smell, sweet dough and the taste that requires the nostrils. When they are placed where I felt, and still again when we next see how red and smiled, just to feel through his teeth as sugar krcaat. Then you reach out and nibble nuts polzhavche one, made out of the hands and babinite ispecheno her love. Cheers! ● [Maya Ballsh]
Ingredients
Dough
• 300 g flour
• 100 g margarine
• 3 Egg yolks
• 1 tablespoon sugar
• half of yeast
Phil
• 200 g walnuts
• 150 g sugar
• little room
• cream maybe 3
PREPARATION
Made out the dough, then leave nice to get (30-40 minutes). Then he mingled and divide it into two, and four parts. For the filling mix the walnuts, sugar, Havana Club rum and cream of Perhaps. Spread the filling on the dough, wrap in and roll sechkajte snails with a width of 2 cm. Previously, zamastete casserole for baking, which will arrange the snails. Bake in oven at 200 degrees, until the handsome porumenat.
Babin PANCEROTI
Maja Ballsh | May 1, 2009 | 2 comments



(24 votes, average: 5.00 of 5)


People who eat, especially those with a pastry cook, know the difference between pie apple pie with cheese or ham is not filling. The difference makes only test, that his term special meal. Dough which is soft inside, crunchy outside, and delicious in their own special way, makes the pie, kiflata, Bagel, or pancerotata krofnata - unique. Therefore, since the old time great masters of food researched, and sought their own unique ingredients to make dough exactly what we all want. Our grandmothers have skipped part of scientific research, but kept the conservation of unique recipes, which their mothers and grandmothers prepared tests that are insoluble in the mouth.
This recipe, I know the smell, and taste more than two decades, but practically I learned recently, when by request of my grandmother managed to make her panceroti.
More experienced might have wondered why in the dough and put yeast and cold milk, but do not let it puzzle you. I honestly do not know why so, and my grandmother says: "Because the way it should be!" However, she knows best, I only know that the dough comes out beautiful, with przhenjeto pancerotite accrue, and not much hair oil. Excellent walks with yoghurt or home-matenica, ketchup, or something like that. Nice food! ● [Maya Ballsh]
Ingredients (for four)
TEST
• ½ kg flour
• 1 liter of yogurt
• 1 egg
• 1 yeast
• ½ baking powder
• 1 decilitri cold milk
FIL
• bacon or ham
• soft cheese grated
• basil
PREPARATION
All ingredients and mix well made out of them (until the dough no longer sticks to the fingers). Place the bag in namasteno, 2 hours in refrigerator. Izrendajte the cheese, and finely shunkata isechkajte January Posolete with spices and mix. When the dough will rise, take one hand batter, he mingled quite thin, then spread it with half the filling. Folded the good press the edges of the dough. Fry them in a lot of oil.
Cookies on Baba
Maja Ballsh | April 27, 2009 | No comments



(21 votes, average: 5.00 of 5)


When the sun starts to work her packing to leave the workday and this will play his best friend, the spectrum of colors as his last trace, then starts to miss a memorable scent of childhood. Mon day running, playing and jumping Mon hot sun, nothing better than fruit cake grandmother. So nice zamesen, fired and decorated with rastoplivi fruits of our garden, I waited for the coffee table in the summer kitchen. Bucnev will bring in sugar and vanilla mljac, mljac to the last bite. "Babooo, give me vodichka!" And she, with all the experience accumulated in its hands, prepare a similar one, because the first disappears in one breath.
Recently, quite by accident I felt something in the air that was so familiar in a moment I thought it was the smell of cookies from my childhood. Any chance that today there are millions of ways to communicate, so it was not a problem to ask my grandma's old recipe. And guess what? I managed to do the same as her fruit cake. However, there may be something in the genes. Enjoy. ● [Maya Ballsh]
Ingredients
• 4 eggs
• 250 grams sugar
• 120 grams flour sharply
• 200 grams of oil
• 200 grams of milk
• fruit taste
PREPARATION
Izmatete Perhaps the foam, add the sugar and zholchkite, then gradually add the oil matejkji, milk and flour. Mix everything well and put the mixture in the pan AA chetvrtesto plate. Through a mixture Arrange the fruit, put a little sugar and above izdrobete 5-6 biscuits. Bake in the oven at 150 ° C, about 35-40 minutes, and when burned sprinkle it with powdered sugar mixed with vanilla.
Short short and berries
Gurman ™ | April 21, 2010 | No comments



(2 votes, average: 5.00 of 5)

Short short and berries is a vegetarian dish that will be happy to consume and meat lovers and children. Prepare about 15 minutes and can serve as a main dish. This dish is typical of spring-summer period, which is now going.
Ingredients (4 servings)
• 185 grams of instant short short
• 500 ml apple juice and cranberry
• 1 stick cinnamon
• 250 grams raspberries
• 250 grams of blueberries
• 2 small tablespoons orange peel, to decorate
• 185 ml yoghurt
• mint leaves
PREPARATION
Place the contents of the bag with a short brief in the U.S.. In a pot, place the apple juice and cranberry and cinnamon stick to add. Place the pot on fire and let it boil. Then, the juice of prelijte cinnamon on short kusot. Cover the dish with short short with plastic lid and leave about 10 minutes to absorb the juice. Then, remove the cinnamon stick.
Remove the seeds and juice from the raspberries and Blueberry. Then gradually add the most bobinkite and orange peel to short kusot.
Distributed food in the four plates and sprinkle each serving with a remaining raspberries and blackberries. Dekorirajte with orange peel and mint leaves. Servirajte with yogurt.
Tip: An excellent choice for anyone who cares about their health. If you can not find raspberries and blueberries can use frozen berries or wild fruit. ●
SALAD roasted vegetables
Gurman ™ | March 17, 2010 | No comments



(3 votes, average: 4.67 of 5)

Although at first glance you might name confusion, it is simple and delicious cold salad. Precisely because it is unusual, can be a real challenge to prepare and taste. For complete satisfaction you require the following:
Ingredients
• 2 blue tomato
• 2 red peppers
• 1 purple onion
• lemon
: • 6 garlic cheshninja
• 200 g small tomatoes
• 50 g black olives without bones
• 1 branch basil
• 150 ml olive oil
• salt and pepper
PREPARATION
Vegetables (azure tomatoes, peppers and onions) isechkajte kockichki the small (1.5 - 2 cm). Azure tomato paste them into the container, poprskajte with juice of half a lemon, posolete has dipped into water and leave them half an hour to remove the bitter taste. Then Drain them, add them pepper, onion and 100 ml of olive oil and mix well the mixture. Place vegetables in roasting pan and pre-heated oven at 200 ° C. Bake 25 minutes (until softened).
Once done, remove it from stove and allow to cool. It is better to switch to the salad container and put it in the refrigerator. While cool in high and narrow container you can place the remaining lemon juice, olive oil, isechkaniot garlic, salt and pepper and all that good to mixed.
On the cooled vegetables are put isechkani small tomatoes in half, black olives, dressing. Then gently mix the salad with it and sprinkle it with basil.
VRGANJ in saffron pasta with sauce and walnut
Gurman ™ | March 10, 2010 | No comments



(3 votes, average: 5.00 of 5)

Mushrooms are one of najvkusnite dishes in most national cuisines. The fresh mushroom can be prepared true masterpieces. One of them is exactly this, that ™ Gurman served you for today's menu.
Ingredients
• 350 grams vrganj
• 2 bulbs onion isechkan
• 55 grams of walnuts, big sechkani
• 30 g butter
• 1 cup white wine
• saffron
• 150 oz crème fraiche
• salt and pepper
• Pasta
PREPARATION
In frying pan place the butter and onions proprzhete. Add the mushrooms, saffron and white wine. Fry 2-5 minutes, then add pepper and posolete.
Put walnuts and freshly prepared cream. Dinstajte several minutes. Remove the sauce from the fire. Servirajte with your favorite pasta.
Crème Fraiche (freshly cooked cream)

Prepare easy and simple. It takes you a cup of sweet cream (or ¾ cup milk and ¼ cup melted butter) which have little to preheat on low heat. Then add 2 large tablespoons of yoghurt with a higher fat content. Remove the pan from fire and place the cream in a glass container at room temperature okulu 24 hours to thicken. Stir once every 7-8 hours. After 24 hours, place a bit in the fridge to get the necessary density and strength.
If you do not have much time, then, instead of fresh cream you can use sour cream and a higher fat content.
Burger mushrooms
Maja Ballsh | June 17, 2009 | One Comment



(16 votes, average: 5.00 of 5)


Again, quick meal inspired by my quest for healthy and tasty food. Simply, I can not resist the freshness of ingredients and multicolored, and this is another day not being able to deal with the thought of this prevkusen Burger.
Now you can make grilled in many shapes and absolutely everyone to enjoy beautiful summer days. See how vegetarijanskite meals can be very practical and simple, and useful for all, especially mesojadcite. Assist in the regulation of fats and proteins that enter the meat on one side, and the other is an innovative way for another meal or snack. ● [Maya Ballsh]
Ingredients for 1 Burger
• 1 large mushroom bukovka
• 100 g canned mushrooms, sechkani
• 1 sandwich bread for
• chopped lettuce
• 1 medium large tomato, sechkan Rings
• 1 medium large onion, sechkan Rings
• mustard
• olive oil
PREPARATION
Bukovkata brush with a little olive oil and bake it on grill 3 minutes. Then, turn it from the other side and bake another 2 minutes. The sandwich bread Apply mustard to taste and January sechkanata Arrange lettuce, tomato sechkaniot, onions and mushrooms sechkanite. At the end of the place bukovkata grill and close the sandwich.
TIPS
If not cooking on the grill, of course, can be fried in a pan on moderate temperature. Although the taste of grilled bukovka is indispensable.
For the period of fresh lettuce over, if you fail to find free preformulirajte the burgers with cabbage or cucumber - will not make a mistake.
Bukovka
lat. Pleurotus ostreatus
This mushroom has throughout our country in abundance. In addition to taste and has many positive sides, such as: strengthens immunity and prevents the development of cancer, helping to anemia, reduces cholesterol and triglyceride in the blood; antikancerogeno act, increasing physical activity, reduces weight and high blood pressure, are used to relieve pain and relax the muscles, the treatment of lumbago and numbness of limbs. It is rich in vitamins B1, B2, B5, B6, B7, Q and many minerals.
Here nutriciski bukovkata account, you can use in controlling weight.
In 100 g bukovka:
Energy value: 200 kj/48 kcal
Protein: 3.0 g
Carbohydrates: d 6.98
Fat: 0.0 g
Minerals: phosphorus 72 mg, 276 mg potassium, calcium 3.2 mg, magnesium 21 mg.
Different baked POTATO
Maja Ballsh | June 9th, 2009 | 2 comments



(25 vote, average: 5.00 of 5)


Although I am not fed, those items are especially dear to me, because love to consume such meals. Most because they are rich with fresh flavors and spices that I love. So often I prepare something to my taste, and this fact is purely vegetarian recipe, without know it.
Often cook with my sister, who has exceptional innovation in the kitchen. On one such occasion, she remembered to advance pechenite potato who loved and eat with a little imagination and create a recipe that is now regularly prepare. For this delicious wonder you do not have much time, nor anything particularly expensive, and can make every beginner in cooking. And another thing, this is a vegetarian recipe that can serve all your friends.
Ingredients
• 8-10 medium-sized potatoes
• 200g mushrooms
• 200 g cheese plant, rendan
• oregano
• salt and black pepper
• cooking oil
PREPARATION
Potatoes izlupete them, rotate them in aluminum foil. Arrange them in a roasting pan, place them in the oven at moderate temperature and bake until the potatoes to soften. Then remove the potatoes from the oven and leave them aside to cool. When the potato is cold enough to stick in his hand, cut them in half and carved out by mid January polovinite, which leave the party. In frying pan, a little oil zaprzhete the mushrooms with spices and oregano. Then add izdlabenata medium potatoes, and stir for 2-3 minutes proprzhete ear. With this mixture fill the izdlabenite potatoes, which again hold the pan for baking. Once all potatoes are filled and stacked, sprinkle with cheese rendaniot, so as to cover the potatoes. Replace the pan in the oven and bake until the cheese melt.
Before you begin to peel potatoes, I want everyone to tell you something. Vegetarian food is not a search to replace meat or products of animal origin in food. It is a way of life, special and different. This means that there are bolonjeze spaghetti for vegetarians, where minced meat is replaced with soy or mushrooms. No, it is neither vegetarian nor bolonjeze recipe. It is simply an attempt to compensate, when among the guests that we wait one or two vegetarians, so we try to ugodime, making a meal with meat would have done something else. Yes, it will be vegetarian, but believe that the way to show people that they obey. Do not show the respect that way of life that they chose, and they have really good reason. Invite them to lunch all the names of your friends, cooked vegetarian meals and learn to enjoy healthy and tasty food. Cheers! ●
Spinach carrots - Em LEZET, Em SAGLAM
Maja Ballsh | June 2, 2009 | No comments



(37 votes, average: 5.00 of 5)


The legend of how kjofteto occurred consists of interesting facts and delicious story that I do not know. Therefore, for this occasion cultural create at his will, that will make my version of it in me associates me kjofteto. The first thing that falls on my mind when I hear this word a Turkish bazaar, especially the part where the whole street smells of kebabs and of course - crummy.
The word actually has a Turkish origin and means, grinding, ie, tolchenje, which associates that kjofteto comes from a special place that is called, MzMM. Little is difficult for pronunciation, but is essential - Meat mincing machine. With such a background, me, and I think most of you, I do not even kjofteto is attractive, and at least the machine. Therefore, more pokulturno you represent MzMS new agenda, ie making machines for grinding meat mincing machines Spinach.
In this way, kjofteto will shine in their true light and will become crummy saglam: healthy, delicious and vegetarian. Come in! ● [Maya Ballsh]
Ingredients
For the meatballs
• ½ kg spinach
• 1 egg
• 1 tablespoon bread crumbs lebni
• salt
• black pepper
• Oil
For paniranje
• flour
• eggs
• lebni crumbs
PREPARATION
Obarete somelete and the spinach. The someleniot add a spoonful of spinach lebni crumbs, salt to taste, black pepper and egg, so all this made out of it. From the resulting mixture and make meatballs ispanirajte into mixture of flour, egg and crumbs and fry them.
GUAKAMOLI (GUACAMOLE)
Maja Ballsh | May 20, 2009 | No comments



(20 votes, average: 5.00 of 5)


At the time of the ancient Aztec, South America, a hungry member of the tribe posolil avocado puree and tried. Add a little tomato and mixed well again and tried again. Since then, up to date, the inhabitants of Latin countries take joy in this inevitable addition to almost any food.
Although here is almost unknown concept in the whole world is an inevitable part of the menu in restaurants for Mexican or Spanish food. Do not miss the chance to taste if you have the opportunity to travel to Spain or Mexico, but before we welcome the chance, try to make their own guakamoli.
Guakamoli
There astechko origin and originally was made of avocado puree, tomatoes and salt. Upon arrival of the Spanish konkvistadori, guakamolito became popular in Spain. The name literally means sauce, avocado, which comes from the dialect astechkiot - āhuacamolli, āhuacatl = avocado + molli = sauce.
Perhaps the main ingredient, avocados, this sauce makes it expensive, but in any case is much cheaper than traveling to a distant country. If you like, you can replace the avocados with some other cheaper and seasonal fruit, but it would not be guakamoli because the name actually means sauce avocado. ¡Consuman con gusto! ● [Maya Ballsh]
Ingredients
• 3 avocados, peeled, without seeds and cut in half
• juice of 1 lemon green
• ½ tablespoon brown salt
• ½ coffee spoon red pepper
• ½ tablespoon brown tickets
• ½ onion sechkan
• 2 tomatoes, cubed sechkani
• 1 tablespoon korijander
• 1 garlic tolchen cocksfoot
PREPARATION
In a large bowl place the avocados and lemon juice and green valkajte while the whole avocados are not covered in lemon juice. Then limonoviot Drain juice. Add salt, pepper and Kim and pasirajte the mixture. Then add onions, tomatoes and garlic korijanderot. At the end add the juice of green iscedeniot lemon. Allow the mixture to exist at room temperature about 1 hour and then servirajte.
Hello, nutritious taste!
Maja Ballsh | May 13, 2009 | No comments



(3 votes, average: 5.00 of 5)


For you, our dear readers and friends, prepared an original Italian recipe. Before you can read an interesting and tasty variation of the famous pesto sauce, adapted for rapid and practical training in our conditions. This time, we present one of the traditional forms of Italian pesto, with original Italian ingredients and unique taste. In this variant were collected all flavors of Italy, in an ideal additive for lunch or picnic on hot days.
With a healthy and nutritious ingredients, no meat without much fat - excellent proposal for vegetarians and for those who heed the health and appearance. Can be served with all kinds of pasta with tortilja to be consumed with a black or dietalen bread. Fresh basil Rosen as the garden! ● [Maya Ballsh]
Ingredients for 4-6 persons
• 450 g tomatoes, slices of sechkani
• 2 hands fresh basil leaves
• 60 G rendan parmesan or other hard cheese
• 60 g almonds izgmecheni
• 2 head garlic peeling
• 150 ml oil (preferably olive)
• salt and freshly ground black pepper
PREPARATION
Basil, cheese, garlic and almonds, set them in blenders and nice izblendirajte them. While working blenders, add the oil gradually, to get a compact, bright green paste. Spiced with salt and black pepper.
Place the tomatoes in a bowl and pour the pestoto. Leave it there 20-30 minutes at room temperature, so that flavors can develop and also to complement.
Almond
Almonds do not contain carbohydrates and therefore is used for making flour for sugar used in diets without carbohydrates, or in people who suffer from diabetes or glikozurija. Almond is rich in vitamin E (100 g of almonds contains 24 mg vitamin E) and vitamin B2 (riboflavin). Also, rich with mono-unsaturated fats, one of two types of "useful" fats, which are responsible for reducing cholesterol in humans. Rich in fiber and a handful of almonds have more protein than an egg.
MACEDONIAN Vegetarian Meal
Maja Ballsh | May 7, 2009 | No comments



(14 votes, average: 4.93 of 5)


Me and most of you, I have friends who are vegetarians. Often going to cook for my team and always have the same problem: how to nagostam them all? Some are meat lovers, the other of exotic food, some vegetarians, and most food like depending on the daily mood. So, always try to prepare more choice of food to have for all. But cooking on one side and liabilities on the other, not always allow such relaxation. So I decided to try something different, which will be tasty and attractive to all. Famous stuffed peppers, the beautiful and traditional way, but without meat.
Nicely prepared ingredients involved with the hungry and pretty cheerful thought for socializing and zalieni with Macedonian wine, are always full shot. Take care, love for preparing food is the most important moment for it to be delicious, no matter what recipe is. It will be felt in the smell through the room and slasnite mlaskanja while eating. When you can see the smiling faces even cooking, then you know that your dinner will be perfect!
In fact, ask my friends as I passed these stuffed peppers with beans. ● [Maya Ballsh]
Ingredients
• 8 baburi
• 1 / 2 kg beans
• 1 / 2 pounds onions, finely sechkan
• 100 grams of oil
• 1 tablespoon red pepper
• black pepper
• parsley
• celery
PREPARATION
Boil the beans with a small cocksfoot sechkan onions. The remaining part of the onion isechkajte isprzhete it with butter until yellow. Remove it from flame and add a red pepper, black pepper, salt, parsley, a little celery and finally place the cooked beans previously depleted from the water. Mix well and fill with the mixture to baburite. Pepper streak into earthen pot covered with oil. In the rest of the mixture with the peppers that add full of water in which the barrel beans, stir and pour it over the peppers to the pan. Place the pan in the oven to bake for half an hour.
Chinese for vegetarians
Maja Ballsh | April 20, 2009 | No comments



(5 votes, average: 4.80 of 5)


For this beautiful Chinese specialty you do not have much experience in the kitchen. Need a little time and curiosity. Rather than give a large sum of money in Chinese restaurants, which here are quite expensive, you can gave exotic meal which are difficult to nasituva. But beware, this is so delicious that once you try, you have to cook every day and believe me, no end to gladtta Pasta Chinese way. Everything you need for this recipe is seasonal and can be found fresh in our markets. ● [Maya Ballsh]
Ingredients
• 3 tablespoons vegetable oil
• 150 grams. Boiled pasta
• 3 onions, finely sechkani
• juice of 1 lemon
• 75 grams of mushrooms sechkani
• 2 tablespoons sechkan korijander
• 2 tablespoons chopped mint
• 2 tablespoons soy sauce
THE YOUNG MAN frying Onions
• 250 ml oil for roasting
• 6 young onions, white part only
• 100 grams flour
• 50 oz water
PREPARATION
In wok pan, heat the oil and add the pasta varenite, young onions, mushrooms and lemon juice. Cook 5 minutes. Add korijanderot, mint and soy sauce, then remove pan from fire. In deep bowl mix the flour and water in equal mixture. Young izvalkajte the onion in this dough. Oil for frying Preheat the frying pan. It fry onions for 2 minutes, even porumeni and then put it on paper to drain oil. For serving, place the cooked pasta and mushrooms as a base, and on them garnirajte przheniot with young onions.
Wok - Chinese deep pan
is a tool for cooking with oval bottom, which originated from China. Used for many cooks methods such as digestion, krchkanje, deep frying, smoking, cooking steam, dinstuvanje and more.
Tofu Burger with mushrooms
Maja Ballsh | March 26, 2009 | No comments



(22 votes, average: 4.91 of 5)


Nature granted us millions of flavors and fragrances and left us to be inspired to combine. Some of us enjoy to use all its resources, and some prefer ù return the favor and save at least part of it.
Vegetarianism, though without means food products of animal origin, means a healthy and tasty food. Being a vegetarian is much more than that to be in trend. Try to understand what all the gourmet delights enjoyed by people who do not eat meat and absolutely would envy.
Our region abounds with all sorts of plant resources, which with the touch of globalization even open the doors to the digestive indulging in hedonism. All you need is a desire for something different and a large supermarket.
Depending on experience in cooking, preparation vegetarian dinner for your friends will not take more than an hour. When you set the table, you will see how skillfully you've painted the colors of nature in the plates, because this meal is not your culinary expertise.
Ingredients
• 1 block firm tofu
• 1 medium large onion, sechkan of kockichki
• 2 celery branches, sechkan
• 1 large carrot, rendan
• 12 mushrooms, finely sechkani
• 1 tablespoon olive oil
• 1-2 tablespoons sea salt
• 3-4 cups wheat
• 1 cup water
• 2 cups crumbs lebni
• 1-2 coffee cups sesame seeds (optional)
• vegetable oil
PREPARATION
Drain the tofu and izdrobete in a large container for mixing. In large pan place olive oil and place it on fire to heat. Onion, celery, carrots and mushrooms posolete nice with sea salt and place them in the pan. Add them grains and Cook until isprzhat. Then add water and mix to smooth mixture. When cooked, remove from flame and add the crumbs lebnite. When mixture is cool, add the tofu and mix well. With hands, start to form meatballs that will be dirty in sesame. This fry prepared balls until they become brown on both sides.
Now you have finished tofu burgers. Simplest is to consume the sandwiches, combine them with fresh vegetables or a sauce. Burgerite Tofu is rich in taste for vegetables in them, and they are eating the crispy susamot. For your vegetarian dinner can serve Polyenus with mushrooms sauce and soy milk.
Ingredients for SOS
• 250 g mushrooms
• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup soy milk
• garlic powder
• Tabasco Sauce
PREPARATION
The fire melted the pan 2 tablespoons butter and place the mushrooms to pocrvenat. Then remove, add 2 more tablespoons butter and flour and mix only add the soy milk. Once the sauce will thicken, sprinkle with garlic powder, Tabasco, and add the mushrooms return. Thus prepared sauce over the tofu polijte burgerite while hot.
While preparing dinner, serve your friends with snack of carrots and celery. Are required: a few peeled carrots, celery sticks from, vegetarian mayonnaise, sweetened with orange juice and extra 12 minutes to prepare.
Whether you're vegetarian or not, on behalf of healthy life and a change in your stomachs, lets you something different, at least once a month. You'll be surprised how much food without meat can be delicious, and fun at the same time. ● [Maya Ballsh]
Wasabi
lat. Wasabia japonica
Plant originating from Japan. The root of vasabito consumed and used as a sauce for various dishes. Most are packaged in the form of paste and thus be transported around the world. There lutkast very impressive taste and aroma.
Mocha CAKE
Gurman ™ | March 24, 2010 | No comments



(6 votes, average: 5.00 of 5)

Desserts always combine well with one of our favorite drinks - coffee. This is such a combination in which the sweet taste perfectly builds bitterness of coffee. The preparation will take about 120 minutes, but believe that none of these minutes will be spent in vain.
Ingredients
For the dough
• 300 grams sugar
• 300 grams flour
• 6 eggs
• 6 large tablespoons hot water
• 1 bag of vanilla sugar
• 1 bag of baking powder
For the filling
• 250 grams butter
• 200 grams powdered sugar
• 2 tablespoons boiled black coffee (or espresso)
• 2 tablespoons of coffee liqueurs
PREPARATION
Zholchkite, boiling water, sugar and sugar vaniliniot be good to izmatat. Perhaps then added (previously izmateni nice) and flour promeshano with baking powder. Even the mixture with a spoon for matenje and place it in baking, where you previously put the paper plate. Place the dish in the oven at a temperature of 200 ° C approximately 15-20 minutes.
Turned the baked dough and slowly remove the paper. Leave to cool. Meanwhile, prepare the filling. Izmatete the butter, add powdered sugar, coffee, liqueurs and continue with matenje using the mixer.
Cut the dough in half (horizontally). Remove the top and then paste filling. Cover with rest of dough. Finally, brush the cake with a thin layer of filling. You may decorate with coffee beans and grated chocolate. Before serving leave at least 2-3 hours in refrigerator.
INEAPPLE CAKE
Gurman ™ | January 20, 2010 | No comments



(3 votes, average: 5.00 of 5)

This week we decided to dedicate one of najsochnite and najvkusnite fruits. Therefore, we recommend that you prepare dessert - pineapple cake, which we believe the best way to end a wonderful lunch.
Ingredients
• 1 box pishkoti (200 grams)
• 80 g butter
• 70 g ground walnuts
• 4 eggs (yolk only)
• 1 can of pineapple (500-600 g)
• 80 g powdered sugar
• cream for decoration
PREPARATION
I mixed butter, eggs and zholchkite by sugar dust. Then, add pineapple, which you previously isechkale and walnuts and mix again, until you get a mixture. Before you begin to hold pishkotite, you need to be soaked in milk or pineapple juice.
The substrate coated with aluminum foil or cellophane placed pishkoti line, filling line, until it is spent. The top layer should be composed of pishkoti.
The cake is put in the refrigerator and must stand until the next day. Then place it in a plate with whipped cream and dekorirajte.
PASTEIS de NATA (Portuguese KROFNICHKI)
Maja Ballsh | June 18, 2009 | No comments



(40 votes, average: 5.00 of 5)


Maybe not so popular here, but in the world of culinary krofnichki Portuguese are one of the all time best universal recipes.
Original recipe for these Portuguese donuts was invented by two nuns in the monastery Mosteiro dos Jerónimos, near Lisbon, and called Pasteis de Belem. Since then, the recipe was kept secret and strictly. Somewhere in 1837 the monks of this monastery made a small shop which sell only those mysterious krofnichki to collect money for the monastery. From there, taste and uniqueness of these donuts quickly spread and many tourists started to visit the monastery to try. Today Pasteis de Belem are known as Pasteis de Nata, because they are adapted to the different ways in different parts of the country, and only one can carry the name of the original donuts. These are, of course, only krofnite still do nuns in Mosteiro dos Jerónimos. For you will go to Lisbon, a small shop near the monastery still exists and still sells najvkusnite Portuguese donuts. This is definitely something you must see and try, if you have a chance to be in Lisbon. Portuguese are very careful and particular concern to their Pasteis de Nata and speak to them as something sacred.
However, if you can not get to Lisbon, there is always the option to make at home. The security will be delicious as those made by nuns, but they simply do not want to say what is so special in their donuts. To see what can be done on this topic:
Ingredients for 12 donuts
• leafy frozen dough
• ½ milk
• ½ cup sweet cream
• 4 egg yolks
• 3 tablespoons sugar
• 2 tablespoons flour
• some salt
• cinnamon
• zest
• vanilla
PREPARATION
Pudding
In a large bowl place the milk, zholchkite, sugar, salt, flour and pavlakata and mix well until everything together. When you have a nice mixture, without lumps of sugar or flour, add cinnamon, vanilla and zest. This place has a moderate temperature and stir constantly. It is important that the milk is heated slowly to get a nice pudding mixture. Then move it to the side and leave the pudding to cool (the remains of lemon peel to remove).
Krofnichki
Preheat oven it to 150 ° C. Lisnatoto poprskajte the dough with flour, then mix to form a thin quarter-inch around. Once you do thin, and mix to form a long rectangle, slowly motajte the dough gently into a log. Then, from rolnata cut equal pieces with a width of 4 inches, and one by one press his hands get half-empty ball. So, the center of the piece, turkajte it down with fist. Krofnichki thus prepared, ordered them into a pan for baking. Fill with pudding mixture, but not up, leave at least 1 inch blank, and bake 15 minutes Tina. When the parties will see the krofnite zlatenikava color, you can remove from oven.
Pasteis de Nata can be served hot or cold, but always nice with cinnamon poprskani above. It can be taken for a wonderful breakfast or a surprise dessert on any meal. Enjoy! ●
Ambracia SALAD
Maja Ballsh | June 10, 2009 | 2 Comments



(23 votes, average: 5.00 5)


Ambracia generally accepted synonym for pleasure authorized missing things and living in a rich and juicy environment. No wonder, it is also synonymous with the food of the gods. They believed that drinking nectar of the gods and natural food Ambracia gives them immortal life. Inspired by this, Ambracia salad got its name because the unique combination of ingredients, and the only sweet, light and refreshing taste. This dessert salad will take you right into that world, where they live and enjoy only the gods. A key point in this hall is coconut, so if you change the ingredients to taste, try to keep the coconut, and anything else to adjust to it.
Ingredients
• 2 tangerines
• 200 g pineapple
• 150 cherries
• 200 g coconut rendan
• 1 package fresh cream
• about 10 banana cream
PREPARATION
Sweet cream izmatete January until mixture becomes firm. In a large bowl, mix the mandarins, pineapples, cherries, coconut and sweet cream izmatenata. Cream bananas isechkajte them to smaller pieces and mix with other ingredients. All this put it in the refrigerator about 1 hour to cool.
Coconut
lat. Cocos nucifera
Spanish explorers in the past called it coco, which means "monkeys'wild face" because of its appearance with three holes to surface and Fiber potsetuvalo the monkey climbed the tree. In folk medicine, in most places where grows the tree called life, because there is a wealth of vitamins, dietary fiber and nutrients. Residents of Pacific islands kokosovoto oil is regarded as a cure for all diseases. Each part of kokosovoto wood is used for something. Besides food consumption and production of coconut milk, made from tree ropes that are resistant to salt water, and are excellent devices for ships. The leaves make additional enhancements to the roofs of houses, and in some cultures the entire diet is based on coconuts.
Remember that testing a salad create new culinary story. It also means that your favorite flavor and imagination are welcome in this building the same, only different and your a sweet story.
LEMON ANGEL CAKE
Maja Ballsh | June 3, 2009 | One Comment



(51 votes, average: 5.00 of 5)


In the spirit of practical and delicious food recipes, this time I decided to offer just like this one, but taken from the list of special type of cake. The name of this cake is translated and is listed as follows, because it is a cake that is popular in the U.S. called cake or Angel Angel food cake.
This type of dessert became popular in the period when it was invented tool matenje egg, somewhere in the middle of the 19th century, the very reason for the Angel cake dough is made in a specific way, it does muddy the egg white. Of the white light and air which is consumed when food is called angels.
Despite her later appeared and popular Devil cake, which has a lump of chocolate and dark-brown color. Another important difference between the two popular cakes is that the angelic is made with foam, and gjavolskata oil. Due to lack of grease, angel cake has a light texture and taste. For this test can be added to fruit salad, glazing of any kind, or simply serve with whipped cream and chocolate drizzle.
Her popularity and simple preparation were inspired millions of new ways of experiencing the angelic cake. My simple, elegant and Delicatessen choice is Angel cake with lemon. Nasladuvajte are! ● [Maya Ballsh]
Ingredients
For the dough
• 8 white of eggs, nice izmateni
• 2 teaspoons brown vinegar
• 250 g sugar
• 2 teaspoons vanilla brown sugar
For the filling
• 8 egg yolks
• Lemon juice 2
• grated lemon peel
• 130 g sugar
• 250 g cream
• maraskino cherries
• mint leaves
PREPARATION
Dough
Add the vinegar, sugar and vanilla in matenite egg white. After'm going mixed, the mixture of dough put it in a pan for baking and bake at a temperature of about 150S ° 60 min. Then, remove the dough from ispechenoto oven and leave to cool.
Phil
Put zholchkite, rind and lemon juice and sugar in a bowl and steam to Cook until the mixture thicken. Then remove it from steam and allow it to cool. Half of cream add it in Cover the cooled mixture and mix well. The remaining cream zasladete the store for the last layer of cake.
Ispechenoto dough Cut in cubes, put the above filling, so zasladeniot cream and each cube maraskino place one cherry and two mint leaves.

Queen of salads - COBB SALAD
Gurman ™ | April 28, 2010 | No comments



(1 votes, average: 5.00 of 5)

The name of this salad is named after its inventor, Bob ill omen who also owns the restaurant. For about 50 minutes you will have superb specialty in which you can enjoy with all senses.
Ingredients
• 8 thin slices bacon
• 3 eggs
• 1 cocksfoot lettuce (preferably ajsberg)
• 420 grams chicken, isechkano
• 2 tomatoes, without seeds and isechkani
• 100 g blue cheese
• 1 avocado, and izlupeno isechkano
• 3 young kromidchinja, isechkani
PREPARATION
Place eggs in bowl and cover with water. Put the fire to boil water. Once the water boils, remove the bowl and allow the eggs to stand for 10-12 minutes in warm water. Then izlupete and isechkajte them to pieces.
Bacon proprzhete it on medium fire and then Drain it from oil and isechkajte.
Lettuce leaves to divide and initiate it in special dishes (servings) for serving. Above Arrange chicken, bacon, eggs, tomatoes, blue cheese, avocado and onions.
Tip: You can decorate with your favorite sauce for salads. ●
Bread with peanut butter and Jelly
Gurman ™ | April 14, 2010 | No comments



(4 votes, average: 5.00 of 5)

The bread in the form of rolls made from dough and peanut butter and jelly covered with fruit is a true delicacy. Interesting is that after you prepare bread, it has more taste of real peanut rather than butter. To enjoy this piece of food will be needed following
Ingredients
• 1 egg, izmateno
• 2 cups and 2 large tablespoons (280 grams) bread flour
• 2 large tablespoons (20 grams) flour integral
• ¾ small tablespoon (4 grams) salt
• ¼ small spoon (1 g) dry yeast
• 260 grams of cold water
• 3 large tablespoons (50 grams) peanut butter
• 70 g peanuts, roasted and nesoleni
• 100 grams of fruit jam
PREPARATION
After izmatite egg, one tablespoon of paste it into another container because you will need to glaze the bread. In a medium sized bowl mix the flour, salt, yeast and the rest of the egg. With blenders mix water and peanut butter to join. This mixture add the mixture of flour and mix by hand to get a sticky dough. Add both kikirtkite and stir. Cover the bowl and leave at room temperature for several hours (you need the dough to rise almost double).
Once you get the dough, poprskajte it with flour. Remove the bowl of dough to get a rectangular shape.
Place the dough lengthwise to be facing you. Spread jam over dough (we tried the blueberry jam) and leave the edges of the dough (about 1 cm) without spread. Previtkajte more remote from the side of the center (approximately one third of the dough). Then roll it as namotajte. Close the ends, not end filling during baking.
Put dough in pan and plate it with a little poprskajte broken peanuts. Cover with a cloth and leave for one hour. About 45 minutes after you left the dough, enable the oven to 230 ° C.
Izmachkajte a dough with the remaining amount of egg. Bake until it is brown-gold (hour and 15 minutes). If kiritkite bake faster, then cover the bread with foil during baking.
Spinach salad, blueberries, onions and hazelnuts
Gurman ™ | April 10, 2010 | No comments



(4 votes, average: 5.00 of 5)

Slowly going in one of the most beautiful seasons. Period when all nature awakens and gives us food in abundance. Many products that can be combined in countless ways and get as many different salads. This weekend we have selected a special combination - salad with spinach, blueberries, pears, purple onions and hazelnuts.
Ingredients
the salad
• 2-3 bulbs purple onion, finely isechkan
• spinach 600 gr
• 2 pears, peeled and cut in thin longitudinal slices
• 40 grams of dried blueberries
• 85 grams hazelnuts big nasechkani
for sauce
• ½ cup olive oil major
• 2 large tablespoons vinegar balsamiko
• 2 small spoons mustard
• 1 small spoon of sugar
• 1 small tablespoon sea salt
• pepper, freshly izmelen
PREPARATION
In order to prepare sauce, it is necessary to have a small container (jar) and a lid that closes well. We combine olive oil, vinegar, mustard, sugar, salt and pepper. Close the container well and good to shake. Leave it to the side.
In a medium bowl, place the onions and cover with cold water. Leave to stand for at least 30 minutes. Drain well and place on paper towels or napkins. In a small bowl mix the Blueberry with 2 tablespoons of sauce for the salad. Leave otstojat to 20 minutes or preferably serving the salad.
Finally, in a large bowl place the spinach (and some may be provarite if you want), onions and pears. Shake the sauce again and polijte on the salad. Nice mix and then poprskajte with blueberries and hazelnuts.
Council plus: sauce can prepare a day in advance and put in refrigerator. You should remove from refrigerator two hours before serving. Blueberry and onions is best to be prepared 4 hours before serving.
Goat cheese with aromatic herbs
Gurman ™ | February 10, 2010 | No comments



(4 votes, average: 5.00 of 5)

This is a really interesting recipe for preparing the starter. It is interesting that once you prepare the recipe, you need to leave the cheese to stand in marinade. At least 10 minutes, most 2 days. To be especially delicious after you remove from the refrigerator, leave the cheese at room temperature for about 10 minutes before you serve. ●
Ingredients
• 1 / 3 cup chopped fresh basil
• 1 small spoon of lemon peel grated
• 1 large tablespoon lemon juice
• 1 large tablespoon olive oil
• 2 tablespoons chopped fresh little oregano
• ¼ small spoon fresh pepper izmelen
• 2 cheshninja ground garlic
• ¼ small spoon of salt
• 120 grams of goat cheese
• a crunchy French bread, 15 pieces isechkano
PREPARATION
Mix the first eight ingredients in a bowl. Then, evenly Apply the mixture of herbs on the cheese. Press gently to stick together and soak the cheese. Cover the piece of cheese and place in refrigerator. Keep in refrigerator 2 hours to 2 days. Serve with pieces of bread.
Wine: Because the recipe is full of light sour taste, select a white wine with more acidity to match this vibrant taste.
BRUSKETI with apples and PRSHUTA
Gurman ™ | March 20, 2010 | No comments



(4 votes, average: 5.00 of 5)

The starter will win with ease in the preparation and superb taste in consumption. The wonderful combination of crunchy bread and apples and the freshness of prshutata will translate into a new dimension of flavor. For you to try to prepare and enjoy food.
Ingredients
• French bread (sliced into thick pieces, or cut in half as the sandwich)
• 350 grams feta (preferably marinated)
• parsley, finely isechkan
• several thin pieces prshuta
• 1 apple, and slim izlupeno isechkano
• 1 large tablespoon olive oil
• 1 large tablespoon vinegar balsamiko
PREPARATION
Preheat oven or grill in January. Place bread in pan for baking and brush both sides of bread with oil. Potpechete the bread about 1 minute until you get a golden color.
Feta cheese Izdrobete the small crumbs, and add the parsley. Mix well and then narosete bread. Then, place thin slices prshuta and one apple slices. Mix the olive oil and vinegar and poprskajte on brusketite.
FOND
Gurman ™ | January 28, 2010 | No comments



(7 votes, average: 5.00 of 5)

Fonda French means something that is melted and there are probably some other specialties that are delicious and topenoto cheese. You do not need much time to prepare and get the perfect starter for your lunch. ●
Ingredients (4 servings)
• 200 grams of cheese melting Ementaler or best Grier (if you can find)
• 1 ½ cup white wine
• 1 garlic cheshne
• 3 large tablespoons brandy (may Kirsch)
• 1 large tablespoon lemon juice
• little pepper
• 2 small tablespoons corn starch
PREPARATION
The bottom and walls of the vessel for preparation of fund izmachajte cheshne with garlic. Nalejte the wine and lemon-juice and allow to boil. Then reduce temperature. Izrendajte kashakvalot it and mix it with starch in a separate bowl. Then take a handful Mon handful in the bowl and place of wine. Be sure to stopil cheese before adding the new amount.
Cook stirring constantly with, until the mixture is close to boiling. Finally, add the brandy and pepper. If you received a rare fund, then add starch kashakval or soaked in wine. If too thick, then nalejte slightly warm white wine.
Servirajte in the same dish you've cooked. Cut bread in cubes and using forks fund immerse them in kashakavalot.
WALDORF SALAD, SOF (R) ISTICIRANO!
Maja Ballsh | April 2, 2009 | 5 comments



(24 votes, average: 4.88 of 5)


In the world of culinary and hospitality, there are several terms that mean the one hand, exotic and vintage pleasure, on the other side. These are specialties that exist for years, that evolve in step with the times and do not cease to be in the center of attention of gourmets throughout the world.
If in the distant 1890s was an instant hit, Waldorf salad, made from apples, celery and mayonnaise, today's notion of refinement is the modern version of this classic. Following the pace and flavor of modern Europeans, Waldorf salad turned into a delicacy with many variations. By entering a few key moments in the preparation and ingredients, has gained a real sense oasis. Added walnuts and raisins for a special charm for testing, frozen-fresh touch of mint and lemon juice, carrot for variety and healthier food on your plate, it's all in the end be one vkusovna Symphony. Instead of regular mayonnaise, pour niskokalorichen mayonnaise, yogurt or self-made dressing to taste. For a unique experience, apples have been replaced with pears.
Waldorf salad is included in fruit salads, but differs from all other more unique combination of sweet-salty-sour and fresh ingredients. Moreover, it is easy to eat, not burdening the stomach, and calorie intake in the body is balanced.
To resist the Waldorf experience is extremely difficult challenge. Razgolenoto fruits and vegetables, subtle Wrapped in a thin layer of sweetness, will you take away reason, to be performed hedonism whose traces will irritate centers hunger Waldorf enjoyment to the next. ● [Maya Ballsh]
Ingredients
• juice of 1 lemon
• 4 ripe pears, peeled and sechkani
• 4 sticks celery, finely sechkan
• 3 carrots rendani
• 125 g walnuts, sechkani
• 150 Grapes
• Fresh mint leaves, roughly isechkani
Dressing
• 2 tablespoons wine vinegar
• 1 tablespoon mayonnaise
• 1 tablespoon mustard
• 1 tablespoon vegetable oil
• salt and black pepper to taste
PREPARATION
Limonoviot juice Dissolve it in 120 ml water in a large bowl. Add the pears and valkajte limonoviot into juice until obojat. Then leave them 10 minutes to drain. To get all dressing ingredients, set them in a bowl and mix strongly, until together mayonnaise-like mixture. Then place the celery, carrots, walnuts and raisins in a bowl for serving. Add the pears and mint and then polijte with dressing.
Argentine Chicken with corn
Gurman ™ | April 24, 2010 | No comments



(2 votes, average: 5.00 of 5)

This specialty really great choice for Sunday lunch. Lunch, which will bring together the closest and highlight your culinary skills. The preparation takes about an hour and is not complex.
Ingredients (for 4 persons)
• 1 chicken, pieces of isechkano
• pepper
• 1 large tablespoon olive oil
• 2 tomatoes
• 1 bay leaf
• ¼ small spoon majoran
• 1 package frozen corn
• 2 cheshninja garlic, grinded
PREPARATION
January Ostranete skin from chicken, posolete add the ground black pepper to taste. In a large teflon pan heat oil and fry chicken for about 15 to 20 minutes. Moreover, the spinning meat to isprzhi evenly on both sides.
When done, remove the meat from pan and place it in another container that will stand the hot.
The oil in which to fry meat, the izdinstajte garlic, then add tomatoes (sechkani) lovoroviot leaf and majoranot. Tina after a 10-minutes, add the previously boiled maize and chicken meat. Stir meat sauce and servirajte.
Easter menu (part 2)
Gurman ™ | April 3, 2010 | No comments



(3 votes, average: 4.67 of 5)


In the previous part of this article you suggested a recipe for baked goods and one for a delicious salad with orange and meat of turkey. The main lunch tomorrow can prepare the sauce orada ren while white dessert roll with pineapple.
Orada with sauce ren

Ingredients
• 800 grams orada
• pepper in grains
• 50 grams onions
• 100 grams tomatoes
• 1 celery branch
• 1 tablespoon parsley, isechkan
• 50 grams of carrots
• 50 ml olive oil
• 2 garlic cheshninja
• 1 1 / 2 liters of water
• 50 ml lemon juice
• 1 tablespoon cooking spice
• 50 grams of celery root
• 50 g root of parsley
Sauce ren
• 100 g ren
• 200 ml sweet cream
• 20 Grams kopar
• salt
PREPARATION
Clean and wash the fish, then poprskajte it with lemon juice. Meanwhile, clean and isechkajte korenestiot the vegetables. Fish and vegetables korenestiot put them in boiling water, add pepper, olive oil, celery leaf, tomatoes and spices. Cook on moderate fire about 25 minutes.
Once done, remove the fish and vegetable soup procedete January
Sauce to prepare so as to preheat fresh cream, will add Rehn kopar and 2-3 minutes of boiling. Posolete according to taste.
Fish can serve with boiled rice.
White roll with pineapple

Ingredients
the biscuit dough
• 4 eggs
• 1 yolk
• 100 grams sugar
• 1 vanilla sugar
• 3 tablespoons hot water
• 1 small spoon of lemon peel izrendana
• 100 grams flour
• 25 grams of corn starch
• ½ small spoon baking powder
for cream
• 400 ml sweet cream for whipped cream
• 1 gelatin (10 g bag)
• 80 g powdered sugar
• 50 ml lemon juice
• 1 small spoon of lemon peel irendana
• 100 g cheese Rico
• 200 grams of pineapple (best compote)
the cream
• 400 oz of sweet cream cream
• 1 gelatin (10 g bag)
• 1 vanilla sugar
PREPARATION
Biscuit dough
Mix the eggs, egg yolk, sugar and sugar with mixer vaniliniot until you get a thick mixture. Then, add water, lemon peel, flour mixed with starch and baking powder. Mix.
Then pan (preferably to a size of about 40 cm x 30 cm) coated with a paper plate and in January it evenly Arrange the prepared mixture. Bake in hot oven at 180 ° C for about 15 minutes each teacher. Once finished, wrap in hratijata plate and let cool.
Cream
Sweet cream mix it with the help of mixer. Gradually dodadavajte gelatin and stir until your desired consistency. The resulting add cream and sugar, limonoviot juice, lemon rind and rikotata.
Brush it over the cream izladenoto biscuit-dough (after you have removed the paper). Then, initiate the isechkan pineapple cubes. Biscuit roll fold it in and leave to stand for several hours of cold place.
Icing
Sweet cream mix with a mixer until it begins to thickening. During mixing, gradually add the gelatin and sugar vaniliniot and then continue to mix until you get desired consistency. Apply the whipped cream over the pineapple cakes.
When serving, roll the pieces can be sprinkled with pistachios sechkani. If you like pineapple, you can use peaches or apricots and.
Easter menu (part 1)
Gurman ™ | April 2, 2010 | No comments



(6 votes, average: 5.00 of 5)


Lent before the end and therefore you recommend festive menu that you can prepare in the week. In the first part of the article you represent recepeti for Easter mini baked goods and salad with turkey meat and orange.
Easter mini baked goods (Cross buns)

Ingredients
• 500 grams flour
• a salt finger
• One finger nutmeg
• ½ tablespoon cinnamon powder
• 40 g fresh yeast
• 300 ml milk
• 120 grams sugar
• 60 g butter
• 60 grams raisins
• 60 grams of dried cranberry
• little powdered cloves
To glaze
• 1 white
• 1 tablespoon corn starch
• 50 grams powdered sugar
• 2-3 tablespoons lemon juice
PREPARATION
Flour mixed with a little salt, add cloves, nutmeg, cinnamon and mix well. Yeast, since you izgmechite well, place in a small bowl, add 50 ml of warm milk and half a tablespoon sugar and allow to stand the hot spot about 10 minutes.
Add prepared yeast to the flour. Then add omeknatiot butter, raisins, brusnicite, the rest sugar and milk. Made out of dough. Cover dough and allow it to warm to rise. Then, divide the dough on 18-20 balls and make each pastry circle.
Pan plate coated with a special paper plate and initiate the pechivata. Leave to otstojat for about 20 minutes to warm place.
Meanwhile, belkata than one egg mix it with starch. Each of the above pechivata detect either in the form of a cross. The zasechenoto place with a wooden stick Apply the mixture of white and skorb.
Bake in hot oven at 180 ° C, 25 minutes.
Mix powdered sugar with the lemon juice and poprskajte on pechivata.
If desired, raisins can be replaced with orange or lemon kandiran.
Orange salad and turkey

Ingredients
• 100 g rucola
• 100 grams of lettuce
• 100 g pitman
• 250 grams smoked turkey meat
• 2 oranges
Dressing
• 2 tablespoons salad Vegeta Twist
• 50 oz water
• 2-3 tablespoons lemon juice
• 1 teaspoon vinegar balsamiko
• 50 ml cooking oil
PREPARATION
Clean and wash the motovilkata, rukolata and lettuce. To prepare the dressing, mix in January Vegeta Twist with water, juice and vinegar lomonov balsamiko. Allow the mixture to stand for 10 minutes, then add the oil.
The meat from the turkey nasechete of thin sheets, and oranges izlupete and Save them to pieces.
Serving: Arrange the larger dish to zalenite salads, prelijte sauce with salad and eventually leaves Arrange meat and orange slices.
If desired, turkey meat can be sliced into slices, oranges while you can replace it with a peach.
FANTASY Moussaka
Maja Ballsh | June 20, 2009 | No comments



(30 votes, average: 5.00 of 5)


Sincerely, frankly ... something like you tried! So many flavors in one place, so patiently and experiential ready ... I think this time will not be able to find words that will najpravilno express what I feel from when I tried this variation of the shepherd. First, in appearance resembles a shepherd, and then all in a row only materialized dreams into reality, fantasies and precious moments ...
This is real, ultimate gourmet delight! Just look at the manner of preparation, and you can imagine how much love is required for this fancy shepherd to get the original look and taste. Do not give up before you when you appear long and complicated procedure, do not let you discourage any list of necessary ingredients. Trust me, this is something that must, but really need to try.
Yell to neighbors, friends or anyone to help, divide responsibilities and start to prepare. This shepherd is indeed out of a dream. Cheers! ● [Maya Ballsh]
Ingredients for 4-6 persons
• 4-5 medium-sized blue tomato
• 2 medium-sized onion, finely sechkani
• 3 glavchinja garlic, tolcheni
• 900 g minced veal
• 2 tablespoons chopped fresh mint
• 2 tablespoons fresh parsley sechkan
• 2 tablespoons oil
• 150 g tomato paste
• 150 ml red wine
• salt and black pepper
For topping
• 280 ml milk
• 25 g flour
• 25 g butter
• a little nutmeg
• 250 g cheese
• 1 large egg, Mate
• salt and black pepper
PREPARATION
Blue tomato crop along the two works, countersunk mid January. What will remove, remove it to the side, and half-carved shells from eggplant tomato posolete them and turned them upside down on a flat surface. This shall remain half an hour.
Meanwhile, in a large pot heat the frying oil and fry the onion and garlic about 5 minutes. Then, up the temperature and add meat. Cook until they get brown, then add to meat preserved eggplant tomato. Cook stirring constantly with about 3-4 minutes, reduce temperature. In a small bowl mix the mint, parsley, domatnoto purée and red wine. When mixed well to this mixture pour in January on meat is cooked, all the Cook another 20 minutes with occasional promeshuvanje.
Preheat oven to January 170S °. Izdlabenite blue tomatoes delete them with cooking paper and initiate them into the roasting pan. Filled with meat filling evenly, then put it in the oven and bake 1 hour and 15 minutes Tina. While this is cooking, prepare the topping. In a large bowl, place milk, flour, butter and walnut and sea with a spoon-Mateja mixer until everything is smooth. At low temperatures, topping the Cook several minutes, adding a salt and black pepper. When done, remove the little aside to cool, then add to cheese and egg, and again nice izmatete it.
When the oven azure tomatoes are ready, polijte with previously prepared sauce can rendan sprinkled with parmesan, the temperature up and return them to the highest shelf of the oven and allow to cook another 20 minutes, until topping to get golden brown color.
Food Inspiration
Maja Ballsh | June 6, 2009 | 2 comments



(41 votes, average: 4.88 of 5)


The words of the writer and artist are the colors of the fruit of his inspiration, but the strongest art is born desire. When the artist is firmly zgrapchen the hands of his muse, he works ... especially artistic, strong, nepokorlivo ... When longs for love, when it is alone when he wants to achieve something that is far away ... then give birth to real art.
Well, if things like this, imagine what happens when the chef is on a diet!! Imagine what kind of psychological force and power needs of the person who knows by heart all the flavors and fragrances, as well as their countless combinations, and you need to go out of their everyday life at least for a while ... Smiling steaks mrsnichok swimming in sauce and bathing, the transfusion, call out ... on the banks of the plate standing loyal audiences applaud vegetables are happy leaps ... op on viljushkata, and in the mouth ... in the background playing some quiet music, with notes strung from the heady aroma, a sweet-wine gently gorchlivoto send zalacite continue ... ahh ...
And here is the artist of the kitchen, created his art in his mind ... Enjoy! ● [Maya Ballsh]
Ingredients
• 4-5 medium-sized pieces of chicken steak
• 1 large onion, sechkan Rings
• black pepper
• mustard and a little celery
For sauce
• 120 g fresh mushrooms
• 1 large onion, sechkan
• Oil
• 3 tablespoons flour
• parsley
• water
• salt
• 100 g sour cream (can be 200 g, depending on desired consistency of sauce)
Garnish
• 1 zucchini, chopped in circles
• 1 eggplant, sechkan Rings
• 2 fresh tomatoes, sechkani Rings
PREPARATION
The meat should be prepared earlier, preferably the night before to prepare lunch. Stekovite, unless they are ready for baking, ischukajte them gently with a tool to knock meat, and arranged them in a container is closed. Place 2 steaks, brush with mustard, posolete with spices and black pepper, place them on sechkan celery and cover with circles of onion. Arrange them on two steaks again and repeat the procedure. Nicely close the container, and place in refrigerator to stand until the next day. The next day, after all the meat has absorbed the flavors of the marinade, remove the remains of celery and onion, and prepare it for roasting. Thus prepared, stekovite can print on grill, or oil in frying pan. If using a pan, be careful: the oil to warm up nicely so they will not stick when frying meat. (Chicken meat is quite tender, and improper temperature can cause sticking to pan, and otkinuvanje smaller pieces.) Isprzhete the good from both sides and servirajte to a large bowl, polieno with previously prepared sauce of fresh mushrooms. The oil in which przhelo meat or grill, place the vegetables for garnish, and proprzhete them for 2-3 minutes on both sides to soften and then initiate the isprzhenite steaks in addition to serving plate.
PREPARATION OF SAUCE
In frying pan heat the oil, then place the onions to brown. Mushrooms and wash them isechkajte them into thin sheets, then add to the pan proprzhat. In another bowl zaprzhete the flour with a little oil, then add the water and his posolete. Once nicely to mix, add the mushrooms and przhenite Cook another 15 minutes of each teacher. Finally add the parsley and pavlakata.
KANELONITE Maria
Maja Ballsh | May 16, 2009 | No comments



(Votes 31, average: 5.00 of 5)


First time I taste this 5-6 years ago when her part approaching the kitchen, and everything that was done there I felt terrible and impossible. Actually, this is one of the dishes that made me really get in the kitchen (then strange, not mine) and began to discover the secrets of cooking.
The sister of my best friend invited us to dinner at their home and even hinted that he would eat something that we never tried. We were seven crew members of the gourmet, which at that time thought that the notion of specialty combined with fries and salad or toast with some "unusual" benefit as mushrooms (?!?!).
Huddled in their warm and unusually warm room and eagerly waited to get our act. For starters we got potatoes and pashkanat, prepared in the oven, tender and spicy. I honestly had no idea what I eat, but domakjinkata nicely explained to us what we give.
Finally, she started to feel different smell in the house, and shortly before we were served plates kaneloni. Such flavor I had felt before, and the name of the food was strange. We tried one bite of cooked ... as swallow, so everyone is looking and everyone's face could be seen a new look. I personally tried to find specific variations in what they are chewing and to find out what was in it. I just do not understand that it is divinely delicious and I want more and more.
Kaneloni
The title refers to the cannelloni rectangular pieces of pasta that are rolled into a log and filled with filling. Confusion arises with the manicotti, which previously formed tubes of pasta. The Italian kaneloni means "big languages" and manikoti, however, means "sleeve".
She even ate a few servings of kanelonite, and the next few months did not stop talking about them. The taste will never forget and always ready when you are reminded of my first kaneloni with corn and chicken. Taste that made me stop before oven and wonder how that magic. ● [Maya Ballsh]
Ingredients
• 1 package kaneloni
• 500 g Chicken steak
• 250 g boiled corn
• juice of 1 lemon
• cheese, grated
• rosemary, kopar
• Salt, black pepper
Beshamel sauce
• 2 cubes butter
• 4 tablespoons flour
• 1 l milk
• 30 oz water
• spices
PREPARATION
Cook the chicken in salt water, about 5-6 minutes, then isechkajte it in small pieces. Then mix it with corn in a deep container, the poprskajte with lemon juice, rosemary and some black pepper and leave 50-10 minutes. Kanelonite fill with the filling and roll them in a roasting pan with dimensions of 18 x 23 cm, 5 cm deep. Then get ready to beshamel sauce and while it is warm, cover the pan to kanelonite. Sauce must be fully covered because it will serve as the basis for boiling pasta. Pan, cover it with aluminum foil, place in a pre heated oven at 200 ° C and bake for 40 minutes. Then remove foil and sprinkle the cheese on rendaniot kanelonite and Replace the pan for 2-3 minutes more to make my. Serve this specialty with the addition of boiled young potatoes zaprzhen in oil with spices and oregano, salad of cabbage, beets and carrots, or with any other optional accessory.
Beshamel sauce
One of the classic sauces, also known as white sauce. Prepare well in heated deep dish put oil. Once the butter will melt, add a few tablespoons of flour and mix constantly gets not. Then add milk and continue with continuous stirring. Finally, add water, depending on the density of the sauce that we need, and seasonings to taste. Beshamelot can be prepared with other additives, such as vegetables, mushrooms and more. They zaprzhuvaat in butter before adding flour and then the preparation is the same.
Maize
lat. Zea mays
Corn that we use in the diet is called sweet corn, which when cooked has a great Antioxidant activity. This helps reduce the risk of heart disease and cancer and generally reduces the body damage caused by oxidation. It's important to know the sweet corn is when you boil it loses vitamin C, whose account is released ferulichna acid is also useful for metabolism, and overall Antioxidant activity of the organism.
PARTICULAR Trout
Maja Ballsh | May 2, 2009 | No comments



(10 votes, average: 5.00 of 5)


Macedonian cuisine is marked by countless culinary pearls, including many ways for the preparation of Ohrid trout. In this region, fish has always been and will remain a traditional food and its preparation techniques are improved with every past minute. The experience of the cook, the guest's desire, creativity and skill, all this together is part of the preparation of unprecedented delicious trout, cooked the way of Ohrid. Of the many unique and irresistible recipes, I decided this, my personal favorite, because of the compact and easily connects my favorite flavors: spinach - Spring offer healthy food, cheese - you eat with everything lemon - ultimate supplement my salads and desserts and nutmeg - the scent that once stuck in my nasal area and since then I can without him.
Traditional Macedonian food preparation always requires great care and skill. But, do not hesitate to try this recipe, although you are not an experienced cook. You will be surprised by their abilities, when all you praise for this wonderful lunch, but mostly your full stomach. The recipe, otherwise called "Filler trout. Cheers! ● [Maya Ballsh]
Ingredients
• 4 trout of 250 g
• lemon juice
• butter
• salt and black pepper
• 1 lemon and parsley for decoration
For the filling
• 100 g frozen spinach sechkan
• 100 g cheese young nesoleno
• 1 tablespoon flour
• 1 yolk
• 2 tablespoons sour cream
• grated peel and juice of lemon
• a little nutmeg
• salt and black pepper
PREPARATION
Trout initially clean, wash them and wipe them with cloth. Remove them mean bone sechejkji the tail and head. Posolete, put black pepper and poprskajte with lemon juice.
FIL
Slowly defrost the spinach on the stove. When the water evaporated, add the young nesoleno cheese and stir with wooden spoon. Put flour, egg yolk, pavlakata, juice and rind of lemon, salt, black pepper and nutmeg. Divide the filling into four parts and fill the trout. Well close to filling has expired. Get four pieces of aluminum foil and brush with butter. At each place one trout, and fish make their three Reza with a knife and wrap them in foil. Place in roasting pan, prelijte with boiling water to a height of one centimeter and bake 30 minutes.
Pan of Tuscan beans MANNER
Gurman ™ | February 17, 2010 | No comments



(5 votes, average: 5.00 of 5)

Baking beans is one of the classics of traditional Macedonian cuisine. We do not believe that there is someone who has not tried this dish. Therefore, we propose a slightly different recipe for gravcheto. Because in this popular Tuscan beans, we chose to prepare this our specialty exactly that way.
Ingredients (6-8 servings)
• 600 grams of beans
• 4 tablespoons olive oil major
• 2 cheshninja garlic, grinded
• 3 fresh zhalfija papers (if you can not find, use 4 large tablespoons fresh parsley)
• 1 leek, isechkan
• 400 gr isechkani tomatoes (can be preserved, along with juice)
• salt and pepper
PREPARATION
Clean dirt from the beans and place in large bowl of boiling. Fill with water, cover the bowl and leave the beans to stand for 6 hours (overnight). Drain.
Preheat oven to 180 in January degrees. In a small pan heat the oil and proprzhete to 3-4 minutes and zhalfijata garlic (garlic is soft but not brown). Remove the pan from fire.
In a deep roasting pan, place the beans, leeks and tomatoes. Add the garlic and zhalfijata. Fill enough water (at least 2 cm above the beans). Mix well. Close the container with lid or foil and place in oven. Bake 1 hour and 15 minutes Tina.
Remove the dish from oven, stir, and posolete narosete with pepper. Without cover bowl, return it to the oven and bake another 15 minutes. Once ready, remove it from the oven and allow 7-8 minutes to cool. Then servirajte. Eat at room temperature.
RAZHENCHINJA THE MANNER Misirkov Mediterranean
Gurman ™ | February 22, 2010 | No comments



(2 votes, average: 5.00 of 5)

Razhenchinjata really eat delicacies that you can prepare for a nice lunch. For us razhenchinja consume mainly with pork or chicken, this time we tried to prepare a different kind of meat.
Ingredients (4 razhenchinja)
• 6 large tablespoons olive oil
• 3 large tablespoons of lemon juice (freshly depleted)
• 1 cheshne garlic, finely isechkano
• 2 large tablespoons fresh basil, isechkan
• 2 small zucchini
• 1 long eggplant tomato
• 300 grams of turkey meat without bone, isechkano cubes of 2 cm
• 12-16 small kromidchinja (preferably skiseleni)
• 1 red pepper, 2 cm isechkana
• salt and pepper
PREPARATION
In a small dish mix the oil, lemon juice, basil and garlic. Posolete pepper and add.
Izlupete the courgettes and tomato and then the blue isechkajte them into thin slices (about half a centimeter thick). Detect the length of about two thirds the size and the lower part to remove. Wrap the meat slices over tomato tikvichkata or blue.
Streak of the meat sticks wrapped in marrow or eggplant tomato, onions and peppers parchencata, alternatively. Arrange on plate and razhenchinjata poprskajte with oil. Allow a half hour and then grilled to initiate. Bake up to 10 minutes or until vegetables soften, thereby turning them occasionally razhenchinjata.
Finally, tasty and peaceful Weekend
Maja Ballsh | June 27th, 2009 | No comments



(22 votes, average: 5.00 of 5)

Finally, here is something that will ease your day and weekend. Instead of hours arrangements, arrangements and negotiations to do for lunch today, look at this text and receive you free to enjoy your free time.
Very simple, requires no effort at all, nor a great experience in the kitchen. Ingredients you probably already know and now you have at home. Gather family and to all Surprise them with potpecheno beef with cheese and meat that is not traditional for us, and gives exactly that Macedonian taste.
Veal dressed in vegetables, you'll get rich and diverse tastes, and covers the eggs and cheese will satisfy the need for calcium and protein and supplemented by iron. Everything your body needs, and all your senses. Quickly mixed and ispecheno, full of nutrients, flavor and great for the whole family!
Serve it with fresh green salad, a combination of seasonal products, which are found in abundance in this month, lettuce, onions, radish, carrots and more. Enjoy your lunch! ● [Maya Ballsh]
Ingredients
• 500 g minced veal
• 5 eggs
• 1 cup sechkan spinach
• ¼ cup chopped red pepper
• grated cheese 150
• salt, black pepper
PREPARATION
Preheat oven to 180 in January ° C zamastete pan and plate. Meat proprzhete it to get brown and then Drain the oil. Earlier immerse the spinach in warm water and Drain. Add the spinach and pepper the meat and mix well. Place the meat additives in baking pan and evenly throughout the pan Arrange. Then sprinkle the cheese over meat. In another bowl izmatete the eggs with salt and black pepper to taste. Finally pour the mixture into the baking pan and bake 15 to 20 minutes. Once burned, remove pan from oven and allow 5 minutes to cool. Then, you can serve beef chopped into pieces.
Salmon S'S SOS
Maja Ballsh | April 25, 2009 | No comments



(7 votes, average: 5.00 of 5)


I sincerely believe that you, like me, feel unprecedented skokotkanje about language when a picture you see is always smiling, fresh, juicy salmon. I only enough to send one look at the reddish meat and I always win symmetrically deployed his striped white through it. At that moment I see the little company with lemon, rosemary, nice hot grill, too! Just me, just to zgotvam and pleasure to be ... ah! What is that smell ...
It is impossible to prevent the odor to travel around and of course to lure nosinja neighboring empty stomach. Already a ringing doorbell.
- "So Come, neighbors!"
- Cooking fish?? "
- "Ha! Yes, but it's not just fish, it's salmon! And, this time in lime sauce and butter. "
This happens regularly and do not expect something different when this dish is so delicious. Well, friends are my life, if you divide them, by whom? Come to work!
Ingredients for 6 people
• 1 tablespoon ginger finely isechkan
• 1 kromitche, finely chopped
• juice of two limeti
• 1 tablespoon sour cream
• salt and ground black pepper
• 6 salmon fillets from
• 1 tablespoon olive oil
• nesolen 200 grams butter, cubed
PREPARATION
Put ginger, onions and lime juice in a small container that is not corrodes. Cook the moderate temperature, until the amount of shrink in a soup spoon. Add the pavlakata, seasoned to taste and remove it away. Preheat the top of the oven or grill to medium temperature. Fillets and brush with olive oil, salt and black pepper. Arrange the fish and grill it to Cook about 3 minutes, then carefully turned it from the other side and bake again about 4 minutes until meat is well cooked. Meanwhile, place the sauce by boiling lime and leave it to dinsta while slowly adding oil blenders matenje. Put one by one cube of butter, so nice to be melted. Let not prevaruva. Once granted, servirajte immediately with the prepared fish.
This goes well with spinach or broccoli, which in this time of year has in abundance, or with a plate of young potatoes. If you serve at a party or dinner, a good idea to prepare before, so the sauce will be prepared immediately before the guests sit and be warm. Oh, it's good! ●
Family drama: Carp with vegetables
Maja Ballsh | April 11, 2009 | One Comment



(6 votes, average: 4.33 of 5)


Awesome Saturday morning, somewhere in Skopje. The average daily from Skopje and just woke up and got out on the terrace of his home. He looked to the city of smog and inhaled just served mixed with pastry. At the same time got an idea: to go fishing. For the moment he saw himself standing on the banks of the river holds rod in hand, I zategnuva thread and something starts to pull strongly. Then he felt that day there will be a rich catch.
So happy and inspired, began to prepare. Meanwhile, he and his wife woke up and as it became, in nightgown and slippers yellow, sat down to make plans for Saturday day. In no part of the plan, not to mention her husband's absence from home. When he sweetly and happily she came up and said their news, general accidents occurred, that even my neighbor woke up and got out on the terrace.
Fell tables and chairs, overturned armchair, but the woman does not fail. I will not go fishing and point! He saw he saw, said mazhov good and bent tail took to read the paper. Once stisha atmosphere, looked toward the bathroom, she heard the shower and quickly flew through the door with a backpack on his back.
Day continued calmly, the woman was on the market and back. When she became clear that this zduvnal January, and 'connect four wire and two diodes in mind and created the so-called kurcshlus. At that moment, as a product of this circuit, remember that most annoys her husband, her sister, of course, with three grandchildren. Suffered intention of vengeance, I immediately invited guests, hardly waiting for her husband to return from ribolovenje.
He is poor, frightened by the thought that escaped without question, and decided to 'take the woman - surprise. Fresh fish! I caught a kilogram and a half krapche in a backpack on his back and bouncing happily to the home you're gone. Not even thought that waiting there. Najbrgu walked when he could and got to see ...? Full House Indians, women are sitting in his armchair and enjoy the sight of the destroyed apartment. At the same moment realized what kind of revenge is it, thrust it in my pack and said aloud: "Oh my! Look what I have brought a carp! And now, how will our zgotvish oh oh ...! "When I heard grandchildren, she threw the aunt and her to the kitchen. Woman found in nebrano, no recipe, no supplies, no experience with carp ... what to do now?
Then play with one man and requested to move away to a place in the kitchen. "Careful now", but he told his wife.
He took carp, clean, and I measured and recorded: 1 200 grams.
He lets the oven at 250 C °. He took a big onion cocksfoot has isechka fine. Then isechka 3 big carrots on krukchinja. All of this is down on paper.
Pashkanat took root and the isechka kockichki. - This is the most important moment - and told the woman. - Well be careful! Took white wine in the dish blended cooking oil, salt with vegeta, salt and black pepper. In a large roasting pan put the carp, then ordered sechkaniot beautiful vegetables around and on the carp. Finally, the prekri oil and white wine to add water to cover half the carp. January winding pan with aluminum foil and put in oven.
Ingredients
• 1.200 g cleaned carp
• large onion cocksfoot
• 3 large carrots
• 1 medium large root pashkanat
• cooking oil, white wine, salt, black pepper, vegeta
Pashkanat
lat. Pastinaca sativa
Type korenesto plants used as vegetables in the diet. Rich in vitamins C, B and E, starch and organic acids. There is a strong characteristic odor and taste, coming from eterichnoto oil which is rich root of the plant. It is used for preparing soups and stews, can be baked or boiled. Once cooked, leave pashkanatot flavor, which gives a special feature of the meal. The preparation of carp with vegetables, the key point is exactly pashkanatot. Where'm going to melt when cooking in the oven, will play his greatest treasure eterichnoto oil, throughout the whole fish and vegetables. That inevitably will see After having good flavor and extraordinary in your kitchen.
The woman stood dumbfounded when her husband and her present tab prescription, she was already in delirium and did not know what to say. He just hugged her and said: "Let the podruzhime vnuchinjata, this will be an hour and half to be cooked.
So, family drama ended happily. While the whole family dinner, the man told them that I can learn from the fishermen and they revealed several secrets. Eating was prevkusno, all square of battered fingers. He only ridiculed sleeve and later whispered to his wife: "Next time, go fishing together!" ●
LASAGNE - Miss juicy meat
Maja Ballsh | April 4, 2009 | No comments


(30 votes, average: 5.00 of 5)

Family weekends are always special when the stories happen. Beauty of a family gathering, when all but exactly all members of a family dining table ... when telling the events of last week to discuss the behavior of colleagues at work, for teachers to neighboring WILL trouble and what not . Then mezi for hours, drink homemade brandy or juice for young and while all this takes, wait for the specialty of the day. While we enjoy friendship in the family, take joy in the smell of it still Krk in the kitchen. As enticing aroma feeds us, so we become more subtle and pogladni create a growing desire for lunch to begin a real, which sooner.
We have one meal that can only further fuel the hungry passions and to enrich the family photo with his presence. He arrives majestically in a large pan with folds at the ends with melted cheese from above, while the steaming around his drug-institutes smell, leaving us completely indifferent to everything. Mine our eyes sparkling and her lips are podgriznuvaat when you see the beauty of the table. It only lasagne.
Maybe it's unusual lazanjite to connect with homemade brandy and meze, but in almost everything is connected in that way. The way to prepare does not necessarily mean that we should avoid the tradition of which we are accustomed. Rather, the combination of our world and makes this meal more pounikaten.
The origin of lazanjite inevitably tied to Italy, but although this is so, their name comes from another name. Lasagne word has roots in Greek name meaning lasagna tripod. Romans borrowed the expression labarum, which for them means a vessel for cooking. Italy in the past have used this word for the dish which made lazanjite. Lovely lot of time until he received word meaning today, that kind of dish cooks to get the kind of food matter. There is another theory that speaks of the ancient Greek term lag anon, which denoted spleskana Board of pasta, broken line. The recipe for lasagne found in the first book on cooking, which ever written in England, from which comes another urban legend that originated lazanjite the British Isles.
Today we know as lasagna, lasagne or a recognition of pasta in sheets and special significance of these specialty made pasta, lasagne.
Bolonjeze lasagne

Ingredients
• bolonjeze sauce made with 1 kg of beef
• 750 ml beshamel sauce
• 2 tablespoons oil
• 100 g parmesan
• 50 g butter nesolen
• 500 g lasagne
• 2 tablespoons salt
PREPARATION
Preheat oven it to 200 C ˚. Put a large pot of water to boil, add salt and then pasta to boil. Meanwhile namrsete heat cooking pot with some butter. Arrange the first layer of lasagne, and then on a layer of sauce bolonjeze. Then prelijte with not very thick layer beshamel sauce and repeat the procedure with the rest of lazanjite and sauces. Late Finish beshamel sauce and of course with a nice layer of Parmesan. The remaining oil on the break lazanjite small items and place the dish in the oven. It is over when porumeni cheese (if oven baked quickly, cover it with aluminum foil during baking).
Bolognese sauce
Bolonjeze sauce is a pasta sauce based meat originating in Bologna, Italy. Sometimes replaced by tomato sauce, although the original recipes have very little tomato.
Ingredients for BOLONJEZE SOS
• 200g minced beef
• 50 g dried bacon
• 60 ml olive oil
• 1 onion srednogolem
• 1 carrot
• celery
• parsley
• 1 / 2 cup red wine
• instant soup prepared with beef
• 250 g tomato paste
• salt and pepper to taste
PREPARATION
Place the vegetables and bacon in oil for frying. When pocrvenat, add the minced meat. Once the meat is proprzhi, pour the wine and allow to dinstuva some time. Then add: domatnoto purée, a crpalka of instant soup and spices. This Cook stirring occasionally with even sauce becomes rich and thick.
Béchamel sauce
Beshamel sauce, also known as white sauce, is the basis upon which to make many other sauces known, such as mornay sauce (mornej sauce), which is beshamel sauce with cheese. It originates from France and is made with milk, butter and flour.
In many cultures lazanjite adapted to the lifestyle, but one thing remains imperative - from the top to cover with a nice layer of grated cheese. Everything else is an act of personal taste, creativity, the needs of those who consume. Basic recipes for classic lasagne made with some kind of cheese, usually mozzarella, or Rico. This comes from Naples, a city in southern Italy, from where they originate, and these types of cheese. Lasagne bolonjeze are made with parmesan, bolonjeze beshamel sauce and sauce. Classical performance of the lasagne is made with green lasagne or pasta that in addition have spinach in them.
Based on these recipes, they make hundreds of different types of lasagne. Whether names or whether instead a simple artichoka spinach, or seafood, lazanjite leave the art of chef to create a unique mix of flavors. One thing is for sure - always get a soft and juicy sense of language, which makes the memories of good lasagne made to last much longer than the moment of eating. There is something basic and classic, which stepped into the ritual when it comes to preparation, when choosing the ingredients and when the end of the oven remove zarumenetata, smell odors beauty. To enjoy the lasagne, will not necessarily be enjoyed only in food but also in the preparation and presentation of this wonderful specialty.
But nowadays indulge in the good old recipes is under threat of global concerns for human health. In that sense, it must reduce fat in any food on the one hand, but be careful to preserve the good ingredients of the old recipes, however. Pasta contained in all diets because their ingredients absorb sugars that are produced during digestion of food. They are complex carbohydrates that provide energy to be released slowly, not immediately. Athletes often consume complex carbohydrates to store energy in their bodies. For classic recipes for lasagne made with a series of compounds whose value is high stick, on behalf of a healthier diet can also make delicious lasagne, but with different ingredients.
When the pan from the oven will arrive at the table and start to pass around even serve all, I'd be winning the hearts and senses the whole family. The party will continue until you eat while looking for another plate and prevkusni lasagne meal, while discussing nezaboravnosta of this rich and juicy delight. Probably in that discussion two thirds of those present would have declared that from then on their favorite meals are exactly lazanjite. ● [Maya Ballsh]
Lasagne with mushrooms, sausage and spinach

Ingredients
• 250 g. pasta for lasagne
• 450 g. domestic hot sausages
• 300 gsechkani mushrooms
• 60 ml water
• 450 g spinach
• 1 pack tomato paste
• ¼ cup fresh basil sechkan
• 450 g soft cheese
• 250 g mozzarella cheese, grated
• salt and ground black pepper to taste
Spinach
lat. Spinacia oleracea
Belongs to skrienosemeni plants and comes from southwest Asia. Spinach is rich in iron and calcium and a rich source of vitamins A, C, E, K and magnesium and several vital antioxidants.
Mushrooms
Jadlivite mushrooms used in cooking and eating throughout the world. For them there thinking they have no great nutritional value, but a good part of jadlivite mushrooms are rich in tijamin, riboflavin, nijacin, biotin, vitamin B12 and vitamin C. Mushrooms are also a source and mineralikako: iron, selenium, Potassium and phosphorus.
PREPARATION
Preheat oven it to 170 C ˚. Take the heat for cooking vessel with dimensions of 25-35 cm (approximately) and namrsete it. Then put a large bowl with water to boil.
Cook pasta into the water until al-day (not very soft, 2 minutes less than instructions for preparation). Then Drain them, return them in a bowl and cover with cold water.
Take a roasting dish, not sticky and namrsete it. In it, place the sausages and fried to prevrtuvajte with wooden spoon until porumenat. Add the mushrooms and ¼ cup water, and continue to cook until the sausages are not ready, and isparena water (about 80-10 minutes). Drain spinach from the water and place it in pan, then remove it from the fire.
Domatnoto paste mix it with the basil and add to salt and black pepper.
Lazanjite arranged them as follows: in the U.S. ognootporniot polijte ½ cup of prepared tomato. Arrange the pasta to cover the bottom. Then put half the mixture with sausage, 1 / 3 of tomato paste and the rest one third of mocarelata. Continue with a new pasta line, put the soft cheese, and spinach with sausage, and half the rest of tomato paste and half the remaining mozzarella. Finally initiate another order pasta and add the rest of domatnoto paste.
Cover with foil to lazanjite and bake until it begins to make bubbles and Krk, about 1 hour to 1 hour and 10 minutes. Remove the foil and break the rest of the mocarelata lazanjite. Return to the oven and bake until the cheese melt, 8-10 minutes. Remove from oven lazanjite them and leave them to cool 10 minutes before Ina to serve.

Shopping on Facebook
Gurman ™ | April 19, 2010 | No comments




Apart from a network to which we can all find our "lost" friends, Facebook could soon become a big virtual shopping center.
According to articles in international newspapers and magazines, some commercial companies have developed this method of sale. The virtual way of trading, companies must use the new application SocialShop. To use this tool, companies must pay a monthly fee and thus be able to add a link to buy your account or Fan-Page.
Larger houses and commercial shops that sell food, already use this application. We, Facebook users get the opportunity to browse articles or to check on the recommendation of our friends about a product. However, parichnata transactions still take place on the website of companies.
Shopping was one of the few things that could not start from Facebook. But here and now that has changed. So, now would we say to our Friend: "I see you bought s .... Facebook". ●
The famous food
Gurman ™ | April 6, 2010 | No comments



Food is a topic that occupies a significant part of our thoughts and statements. Therefore, many celebrities devoted part of their statements on the subject. Some are wise, some are not very intelligent, but in any case it is interesting to read.
"We will sincerely love than the love for food."
George Bernard Shaw - American critic and essayist (1856-1950)
"Mosquitoes remind us that we are not on top of the food chain."
Tom Wilson - Actor and comedian amerikansi (1959 -)
"I am insatiable, I only delve food."
Erma Bombek - U.S. komicharka (1927 - 1996)
"I cook with wine, sometimes even adding in food."
Tues C. Fields - American actor (1880 - 1946)
"Beskorisnite people live to eat and drink, those who are worth eat and drink to live."
Socrates - an ancient philosopher (470 BC - 399 BC)
"In the world there are people who are so hungry that God can only appear in the form of bread."
Mahatma Gandhi - Indian philosopher (1869 - 1948)
"Your words are my food, your breath my wine. You are my everything. "
Sarah Bernard - French actress (1844 - 1923)
"Cultivation of the mind is equally necessary as food is necessary for the body."
Cicero - Roman statesman and orator
"As a small gave up eating meat. I believe the time will come when people will see the killing of animals as they see the killing of people.
Leonardo da Vinci - Italian painter and sculptor (1452 - 1519)
BODY IN THE FORM antenna
Valentina Lazarova | May 11, 2009 | No comments




Summary. Climbing the stairs from the small white kukjiche, I heard silence glistening in music. One step and immediately felt as synergies from the hot and exciting smell of food penetrate through my nostrils. Something tasty is cooking in the tiny kujnichka that delight me just first touch of the smell.
Through the darkness and shine of the candles I looked for cooks. To my surprise, appeared with a smile on your face and a glass of red wine in one hand. I sat on the floor. I still did not utter a single word. Just kept his smile and desire, which are visible outline of my face, to see what I cook tonight.
My full attention was directed to small and cook kujniche that slowly but surely preparing lasagne. Red dough, red sauce magnificent order and order cheese. "Then it is put in the oven" - said. I joined on the floor and order wine, order services. The time went too fast and soon brought warm smell of lasagne, which penetrate deep into my stomach. For a moment I felt untameable hunger.
I felt as I approached Cook and closed my eyes. With his hand I put a small piece of lazanjite in my mouth. They proudly went, leaving behind sensual flavor, which language shall be immediately surrendered. I said slowly chopped them with my teeth and slowly take their pride. Vrelinata and vkusnosta of lazanjite, created continuous sense of greed in me. I wanted more and more. Cook carefully monitored and fed me. At each subsequent zalche until further licks his fingers, through which leleeshe red sauce. Language played its major role. Licking every millimeter. Skokotlivo was playing with his fingers. I reached and I drank the sauce from his lips. Somehow he wanted his own way, and I zapovednichki followed every path that leaves redness on the body.
Passion us waded slowly. Sun peacefully lay down on the floor, nothing but light from the candles. Sun kutna lovingly into the hot cloud, which strueshe through the air. All our senses were opened in this call, without hesitation. Food magic dimension opened before us and took every inch of our bodies. I felt his finger tips as restlessly wandering across my body. I felt heat on my chest. Certainly it was proud that Cook lasagne sends their lips. I felt moisture, I would simply unique.
I enjoyed the moments that skillfully odglumija lazanjite. Without hesitation transferred its glory of our bodies and slowly departed from its existence. Created an atmosphere of greed and passion, lovingly guided us through the night. Lovingly us rolled on the floor. Lovingly, cooks fostered her hunger of my body in the form of a plate, until early the next morning. ●
FACEBOOK IN OUR Cuisine
Gurman ™ | May 27, 2009 | No comments




If you are a devoted follower and user of this sociological phenomenon, then you can not have escaped you that there are hundreds of Facebook groups related to food. Members and fans of these groups to discuss food tastes and appetite, body weight, exchange recipes, post pictures of the food and travel, and some are more radical and try to change the way of nutrition.
If you love food (and probably you, since you are in this portal), likely to want to join one of the following gastronomic groups:
Marks & Spencer's food is the best food in the world
If Mark & Spencer ever had the need to establish its popularity, then this group is exactly about that. You will find numerous compliments from members and discussions on luxury ready meals, and their ads.
Sexy girls eat food (global)
This group is a slap in the face of global fashion houses and their standards. The message is that girls and women can eat and have little stomach and make it beautiful and inspiring way. You'll find advice to Lindsay Lohan, Hilary Duff and Renee Zellweger to eat more, or line of credit for Salma Hajek, Scarlett Johansson and Kate Winslet.
Petition to get Jamie Oliver knighted
Among the many groups on Facebook dedicated to Jamie Oliver, here is one which requires this young guy who brought a revolution in British food and dishes, to receive the title Sir, that gives the Queen personally. We vote for!
Sendvicara 7ca
And here's a group from our area. All our well-known fast food restaurant in Skopje. The group already has over 1500 members and their number is steadily increasing. You are a miracle iznachitate praise, and among the members will find many famous people.
Occupation: Cook
Gurman ™ | April 21, 2010 | One Comment



A great German documentary, titled "Cook - dream job?" Very well describes this profession. No wonder the questionnaire at the end of the title because it is completely in place. Now you'll learn why.
The cameras follow this show many young and ambitious chefs candidates in most German restaurants. People have no rest day. Even on weekends, when najnaporniot period. Many of them are still students, so often fall asleep on Monday's lectures.
Glamorous interior, top and servisiranata prepared food and impeccable service is just one part of a fairer picture that we see the guests. But in the background is real drama takes place due to the need for culinary excellence, hospitality and prestige fight for every guest.
Thomas Rau was head of the kitchen of the restaurant Moo, in the famous Hotel Adlon Berlin. He says that every famous chef had studied or harassment while he was in practice. He believes it is more than necessary because the need to probe deeper into the psyche of young people and to find the seeds of originality, which continues to give fruit.
Violation of labor rights in this category very often. Even stretch and litigation. So, this world is not pink as we look at televezija. Much closer is a picture of hard working and hard work. Therefore, anyone who has decided cooking to be his profession, should be ready for many, many work. ●
PHOTOGRAPHY first, then Fork
Gurman ™ | April 15, 2010 | One Comment




Staff in restaurants around the world witnessed a new phenomenon when it comes to food. Once served food that was ordered by a large number of guests take cameras, and photograph food, and even then they start to eat.
Some of the photography lovers have their own web sites posed photos. They say that this way of showing themselves and their intima. Something like a modern version of the thought of French philosopher and a gurman Brillat-Savarin, who two centuries ago has said: "Tell me what you eat and I'll tell you who you are." These people, in this way show that.
The number of images that daily post of Flickr grows with incredible progression. In less than two years ago, even six million images bearing food placed on the service. For example, the "I ate this" has over 300,000 photos of over 19,000 members. The situation is similar with the social networks Facebook, MySpace and Twitter.
Professionals are already talking about the syndrome of "must sliknam this food. People are prompted by overlooked photography and eating. Not even begin to eat while they obtain a good angle and light to achieve a better photograph.
However, it is a great love that lasts very long. Photography and natural food supplement. Gurman editorship of you ™ announces a contest in which you will need to send us your pictures of food, and we will award prizes for most interesting. ●
SPRING Diet
Gurman ™ | March 25, 2010 | No comments



Spring is the best season for catharsis. The next three months and the body weight to address the excess which appeared during the winter. However, one should bear in mind that this period is the best time for drastic diets, but naviknuvanje a healthy diet.
Therefore, food should be easy, with less fat and savory spices. If we manage to consume barley and rice, finished half the job. Soups shall be less fatty and lemon juice to stimulate the intestines. When it comes to legumes, lentils, then no opponent. Care should be taken and used oil. Let us be cold cedeni oils, and it is best to socialize with olive oil.
But most importantly is to remember that the color of spring. Therefore, make sure at least one food product or to be green. Broccoli, young cabbage, Swiss chard, spinach and green vegetables kelj are rich in beta carotene, folic acid and vitamin C. Green vegetables contains no fat and is rich in fibers that are necessary for good digestion of food.
Council PLUS: The digestion of this vegetable should cook them first water, then add vegetables. Then, you can boil 20 seconds to 3-4 minutes. The best indicator is the color. If this is a strong green color, then vegetables is well cooked. If, however, there are olive green, it means that you prevarile and he lost many of its nutrients. ●
Honey (1 part)
Gurman ™ | March 22, 2010 | No comments



Honey is one of the most useful products that nature granted to us. There are sweet texture is very thick and viscous. They produce honey bees from nectar and pollen, they complement many valuable substances and then this "raw material" is stored in the hive where honey ripening.
Its properties have been known to our ancestors. Ancient Egyptians at first used to treat wounds, and later to treat infections and as an integral part of many medicines taken orally. In ancient Greece, Hippocrates pripishuval download the reporting and treatment of wounds. While the preparation of honey and vinegar served to calm the cough.
In the first part of the article will be familiar with nutritivnata value of honey. For its medicinal properties, honey species and its use in food, will read the second part.
Nutritional value of honey
In 100 grams of honey has 73 grams carbohydrates, 0.5 grams protein, 33 calories and no fat. Contains significant quantities of the following minerals and vitamins:
MES (part 2)
Gurman ™ | March 26, 2010 | No comments



In the previous article are familiar with basic properties of honey and its nutritional value. Now I will talk a little application of honey in the diet and its medicinal properties.
Usage of honey in the diet
Honey hundreds of years was the main sweetener in food. However, the discovery of how the production of sugar from sugar cane and turnips, honey went into the background. Although still used, it is reduced to the production of confectionery. By comparison, annual production of honey is 1.2 million tonnes, which is only 1% of the production of sugar.
Honey is an excellent substitute for sugar in recipes. But be careful, because honey is posladok. A spoonful of sugar is replaced with a half tablespoon honey. Usually added to tea, milk, water or juice. The liquid in which honey is added there should be no temperature higher than 45 degrees because it will destroy all its nutrients.
Medicines PROPERTIES
Today, we know with certainty that honey has antibacterial, antiviral and antimikotichno action. Rich with antioxidants, particularly phenols and flavonoids. Therefore, it can be used as a preservative. With numerous scientific studies to prove and his anti-properties.
It is particularly interesting kafeinskata acid acting preemptively to colon cancer. But we need to know that its medicinal properties are lost with its exposure to higher temperatures.
An excellent remedy for colds and flu, and boosting immunity. ●
Olive oil (1 part)
Gurman ™ | March 17, 2010 | No comments



Olive oil is one of the most beautiful gifts that nature has prepared for us. For any real food enthusiast will not happen to be without this oil in his home. Today, this product to behave just like with wine. Oleoteki open, tasting centers, create expert teams, using modern production process.
In this paper I address the three important issues related oil - its medicinal properties, application in nutrition and how to select quality olive oil.
Applications in dietary
Traditionally speaking, olive oil is the primary oil used in the countries of the Mediterranean. It is used in any dish that requires certain fats. Could serve as a basis for marinade, as a natural preservative for storage of herbs, as well as preparation of cakes and sweet dishes.
Poslatkite olive oils are used for fish, while popikantnite for bitter vegetables such as rucola. Those with posladok fruit taste and smell are excellent for salads and sweet dishes.
Default predrasuva that exists for this is that oil is not healthy if used for frying, baking and digestion of food. However, this is totally wrong thinking. Due to the high point of dimenje, this oil is an excellent choice for boiling and frying of food. It is important that during such cooking techniques are lost certain polyphenols, alcohols and esters, but not change its nutritional value. It is interesting that protects the food from the loss of nutrients during digestion, so that bets instead of penetrating it. ●
Olive oil (part 2)
Gurman ™ | March 19, 2010 | No comments



In the first part of the article for this perfect oil, mentioned today that it has equal status and wine. Mozhostite enjoyed in Gastronomy for his application. Now you are familiar with its healing properties and how to recognize quality olive oil.
Medicines PROPERTIES
You already know that consumption of this product affect an ancient reduce the risk of heart disease and preventive when it comes to cancer. Attributable and anti-inflammatory properties and protective action on the stomach sluznici. Due to the high share of unsaturated fatty acids (about 77%) and presence of antioxidants, this oil protects "good" cholesterol and reduces the share of "bad".
It is interesting that the compounds act oderedeni pain. Oleokantalot, which is characterized by bitter taste blocking mechanisms that initiate pain. Daily intake of 50 grams is equal to ten ispieni doses of pain medication. Recent studies show that phenol components seem particularly effective in breast cancer. Positive affect and prevent bone loss.
HOW TO CHOOSE QUALITY olive oil
The best oils carry the designation "extra virgin oil. In these oils, with sensory analysis to check the taste, odor and color, respectively pikantnosta, bitterness, taste and smell of the fruit of the olive. It must not contain more than 0.8% free fatty acids.
The best olive oil may not have a strong smell and taste. The smell of grass or fruit is what is expected from this product. Taste should be reminiscent of the olive or tropical fruit. One of the desired characteristics is sweet bitterness or pungency, which will be felt in the throat Mon consumption.
The butter must be packed in dark bottles or packaging that protects it from excessive light. It consumes up 12-24 months after filling. ●
FOOD FOR STUDENTS AND MANAGERS
Gurman ™ | March 15, 2010 | No comments




Food that we consume is a very important link in the performance of everyday tasks. Therefore, we need to be careful of the food an active role on the functioning of our brain. Today's managers and students are under great physical and mental effort. According to nutritionists, these two groups should consume food from the following species:
• blue fish, Omega-3 for fatty acids (especially for students who want a high success)
• nuts fruits (almonds, hazelnuts, pistachios, walnuts) as megjuobrok during the working day
• dried apricots, figs and cranberry
• wild fruit, so it can be eaten after meals (for other fruits, are believed to be eaten before oborokot because they secrete acids)
• at least one apple a day
• green vegetables, broccoli, carrots and tomatoes
• garlic, because it improves the blood vessels passing through
• at least 5.1 liters of water a day
HOW GOOD to order dishes in restaurants?
Gurman ™ | March 9, 2010 | No comments




To choose a good restaurant and eat something really special, never been a simple task. It happens to visit a good restaurant to end with disappointment and of course with an empty pocket. But if the waters of some of these tricks, then the possibility of wrong decision will put on the minumum.
• wise select restaurant. Read recenziite media and listen to recommendations. If you are abroad, you should choose the restaurant where people go to their country of residence. Sun pagjajte only vacation arranged terraces and restaurants located on main streets. Gastronomic pearls are found in side streets.
• Examine the menu well and are not navlekuvajte the story of the day or specialty menu of the day.
• Bring proper conclusion, according to the menu, which kind of food is a favorite of chefs.
• Dzirnete and other tables orders and other conveniences. But, of course, do it carefully, without anyone to notice you.
• Keep personnel human relations and not allow you to quickly forced a decision to eat.
• If you know something - ask the staff. Their job is to offer all the information you are looking for.
• If however you are not sure what to order and then decide for food which is prepared by seasonal foods. ●
Inventiveness knows no limits
Gurman ™ | March 2nd, 2010 | No comments




All started two or three years ago when a group of friends enjoyed a wonderful wine in spring afternoon in the German region of Moselle. During the conversation opened the question of our health benefits of drinking wine. I guessed that during much of the production side products are cast without knowing their true value.
Among those present was and went to DieL Bernd, co-owner of a factory which inter alia deals with chemical analysis. He suggested that the professional staff of the company to devise a method whereby by-products of wine production will receive claim forms and can be used the prevention of diseases (heart disease, inflammatory processes, thrombosis), which is believed to be able to influence.
In cooperation with Technolgie Transfer Zentrum, which is a leading German company for research and development of new products, failed to produce wine in the dust, which got its name Pro Wine. After investigating ways that product would be introduced to the world of food and drinks. It resulted in producing yogurt and other dairy-based wine and chocolate, cream against wrinkles and face mask.
The exhibition "Days of innovation in Lisbon, was first introduced Pro Wine yogurt, and the audience reactions were very positive. This opens the way this kind of products soon to be found in consumer goods. ●
Matter of dreams - food stylist
Gurman ™ | February 26, 2010 | No comments



Definitely, food stylist and food stylist is a profession which alumni can choose. Stylist is he who must make the food look to be more natural as possible and poprimamliv. It will require much patience, steel nerves, experience a sense of design and feeling good.
Food stylists to engage in advertising photography, production materials, menus of restaurants as well as TV ads. These people know very well that when it comes to photography, is more important than food looks like its taste. Therefore, use tricks to create a picture that will get you to your lips ovlazhnuvate and appetite will grow to the sky. For example, when preparing wheat, milk instead of using fresh cream, with photograph of champagne for extra effect penlivost used aspirin powder.
Stylists have the equipment that will easily bring the picture to us, food lovers. Sets with the highest quality blades and delicious fresh products, sticks and other objects a miracle for decorating. For certain effects are used various means of lighting.
In addition to objects, food stylists and experimenting with recipes. Not only do they know how to decorate, but to know and a great cook. And the ultimate result is necessary to know the entire process of creating food. Being a food stylist is to combine his own artistic vision with unsurpassable gastronomic education. So many famous universities have their own programs for such studies.
And of course you are interested in and the financial effect of this profession. Well-established and known food stylists earning 450 to 850 dollars a day. Therefore, this profession is said to truly blend of beautiful and useful. ●
Miraculous berries
Gurman ™ | February 8, 2010 | No comments



Have you ever wondered what would be sweet if lemon? Or juices, kiwi fruit, limetata ... From now no longer have to imagine. Miraculous berries or fruit chudotovornoto has unbelievable power. Its extract transform acid taste in candy. Moreover, great acting and the reduction of body weight.
Since the 60s of last century, Robert Harvey, then a postgraduate student in biomedical studies examined this chudotvornoto fruit grown in West Africa.
Literally, you can kasnete a berries and then freely griznete piece of lemon. Not only that lemon would be sweet, but it would be the best lemon you've ever tried.
But while the act of tasting is particularly important benefits and our health. Namely, it can taste acid products to make sweet without added sugar and sweeteners.
One curiosity is that everything works until the 30 minutes. When you taste a few of these berries, which are called protein mirakulin papilite is tied to the language and in the next 30 minutes, everything turns into sour sweet.
Can be used as an ingredient in cooking, the preparation of juices and drinks taste like amplifier, reducing body weight, as well as diabetics and patients on chemotherapy. ●
Caviar
Gurman ™ | February 5, 2010 | No comments



Caviar, or in translation - First roe fish. It represents the most valuable enjoyment of the planet when it comes to food. One of the most characteristic dishes of Russian cuisine. It serves as a starter, or as a breakfast bread anointed with oil.
There are three basic types of caviar. The best is the one who has a black pearl and received by First roe of sturgeon. Red caviar is derived from salmon. The third kind are less prized caviar obtained from First roe from other fish.
How produced
First roe from the fish with salt brine and packed in glass or tin container. Very easily spoils and must be kept refrigerated. Although many people believe that production is used brutal-violent actions. But it is far from the truth. If the fish is caught correctly, do a quick caesarean section, First roe taken out and then the fish back in water.
Moreover, the caviar ranged in highly nutritious products, especially rich in amino acids. It is used by top athletes and the strenuous training. Because of the richness in vitamins and minerals is ideal for quick recovery. This confirms the name, which comes from the Iranian word meaning "cake of power".
Because of the high price and retkosta, inevitable part of all the parties of the world and Macedonian jet set.
Yoga and Chocolate?
Gurman ™ | February 2, 2010 | No comments



Edno shkolo yoga offers really interesting concept to work. Namely, during the classes, participants receive food. Then, together with combined pm diet. While enjoy freshly prepared mashed pumpkin and cinnamon, served in a container of bamboo, the coach teaches you how to properly izdishuvaat air.
Mr. Romaneli that their classes are called "yoga for everyone," adores to combine yoga classes with chocolate. Under instructions to chaturanga, visitors get lessons on chocolate cookies. Considers that if people come just for chocolate or wine, it would be great.
This combination of food and yoga and went a step further. Yoga Schools contracts with restaurants and jointly conducted lessons. Such is the case with Ubuntu Restaurant and Yoga Studio in a California.
Well, now, is to noramalno has opposite side. "Cleanest" of Yoga followers say that many foods, like meat and wine are not compatible with the philosophy of Yoga. However, food lovers will say - what can be combined, should be combined. Even yoga and chocolate. ●
Sausages from all corners of the world (part 1)
Gurman ™ | January 27, 2010 | No comments



Meat products, particularly sausages, are one of the most popular dishes in the world. In this paper we will try to mentioned some of these delicious delicacies.
ENDOUIL
This type of sausage is particularly popular in Normandy. Prepare smoke and eat cold.
LUKANIKA
Greek specialty which is made from pork or lamb, followed by wine and orange peel.
DEBRECIN
Sausages and meat is a trademark of Hungarians. From there comes this tasty sausage that is sold exclusively in the pair. It consists of a pepper, onion, majoran, pepper and meat.
GLAMORGAN
One of the strangest sausages. Without meat without skin, made of cheese and leeks, which are held together with egg white and wrapped with kockichki bread.
MERKEZ
It is assumed that they invented in Algeria or Tunisia. Containing beef and Harrison (hot chili sauce), which makes meat products that this strong and angry at the same time gives a red color. ●
Culinary TOURISM
Gurman ™ | August 4, 2009 | No comments




Sometimes trips include running the museum or cathedral to capture the most beautiful places on small beaches. But today's excursions are another very important dimension. Introducing the kitchen, food and tradition of cooking in the country to visit.
Modern tourists are no longer running from bar to restaurant to figure out the kitchen of a country. Their criteria are now higher and sharpened. The search leads to a unique, special, unique food, spices, secret ingredient, preparation method, new name. Generally known dishes are no longer attracted to us. All we know, we have tasted, anywhere any.
Today's tourist offer increasingly include cooking schools and courses. Of those children by adults, until those who moved deeper into this profession. It dealt with known hotels, specialized academies, or within rural tourism. You may be limited to one type of food to be territorially divided, to study the decoration and serving. Literally - to everyone's taste.
The introduction of a culture is not possible without to have direct contact with the local population. Here is a proposal by our editors on how to spend vacation:
arrive at a place where most have never heard. Placed with a local family, which consists of several generations. I wake up in the morning. We overcome the pleasant smells that wake hunger in you. Not rasoneti, you run to the kitchen. 2-3 little women of the family are already taking their seats despite the desk and stove. You peek in the pot and pans. Smell and follow domakjinkata or host as they prepared ingredients. Behind them, happy they tell you their life philosophy. Even if you do not speak the same language.
Ultra experience and first hand experience that will take you towards the house and always have. It does not disappear. ●
Workplace and food habits
Gurman ™ | July 14, 2009 | No comments



Working a room where you will always find someone to eat or room for pause. However, many of the problems arising from it exactly. Whether you buy from the shops close and dairy restaurants or in the company in which things have a restaurant meal is more harmful than useful.
Poor nutrition in the workplace not only affects your health, but also directly to your employers. Excessive weight or food that is unhealthy and which reduces productivity, financial weakens company. That translated means - more sickness and absences, more stress, delay tasks and decreased productivity. And it works negatively on financial results of operations.
Some experts think that should happen some turn to get this battle. As the ban on smoking at work to reduce the number of those subject to this bad habit, and a similar ban on food nezdravata could act effectively.
Up to now, in the absence of such a ban, can act only on the consciousness of employees. Every piece of food without nutritional value, not only looks bad in the long run after our health, but also skusuva life. And in addition, makes great company and state funds that could instead of treatment to be used in other purposes. ●
Brown vs. White sugar
Gurman ™ | July 13, 2009 | No comments



For a long time in our brown sugar is more on price than white. When we go for coffee, ugostitelite we offer both types. In shops and markets have both. Some use brown sugar because it is healthier than white, because others pomodarstvo, third read statements that referred to its energy value and composition.
But that is the truth? Is brown sugar justifies the epithet "healthier" in terms of white?
According to some physicians, there is no difference between these two types of sugar. Brown is slightly more minerals and vitamins. However, given how much we consume daily amount, it is negligible. Doctors believe this is just good marketing gimmick of retailers and manufacturers to expand profits.
On the other hand, according to statistics, each of us consumes about 2 tons of sugar during his life, so it is not so insignificant that brown sugar contains more minerals and vitamins rather than white sugar.
The choice remains with us, but we also have a note regarding the price of brown sugar. The fact that he is semi-product, should be made cheaper than white, not three times expensive. ●