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.