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.