Name: CHILI CON CARNE
Prep time: 30 min
Cook time: 2 h
Yield: For 3-4 people
Cuisine: Mexican
Ingredients: 500g minced ground beef; 2 medium sized onions; 3 garlic cloves; 1 stalk of green; 1 oblong red pepper; 1 can of tomatoes in pieces; 1 tablespoon tomato concentrate; 1dcl of red wine; 3dcl beef soup base; 160g canned corn; 230g canned red beans; ***; ***Spices:; 2 teaspoons smoked ground paprika; 2 teaspoons spice mixture for chili con carne; Ground chili (to taste); Salt; Pepper; Vegetable oil

HEALTHY MAIN COURSES

CHILI CON CARNE

Don’t you just love Mexican food?

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CHILI CON CARNE

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Lunch – Mexican

By Katarina – Serves: For 3-4 people

Prep Time: 30 minutes – Cooking Time: 2 hours – Total Time: 2,5 hours

Ingredients

500g minced ground beef
2 medium sized onions
3 garlic cloves
1 stalk of green
1 oblong red pepper
1 can of tomatoes in pieces
1 tablespoon tomato concentrate
1dcl of red wine
3dcl beef soup base
160g canned corn
230g canned red beans
Spices:
2 teaspoons smoked ground paprika
2 teaspoons spice mixture for chili con carne
Ground chili (to taste)
Salt
Pepper
Vegetable oil

Instructions

Peel the onion and garlic and rinse under running water. Together with the greens, chop all three separately.

Heat the vegetable oil in a medium-sized pot and fry the onion on it for a few minutes to soften. Add the chopped garlic and greens and fry for a few more minutes.

Season with smoked paprika and a mixture of spices for chili con carne.

Add the minced meat and roast it until it turns brown.

Pour the beef soup base and red wine into the mixture and let it boil. Reduce heat to a simmer.

Wash the red paprika and cut it into small pieces. Add it to the meat, along with the diced tomatoes and concentrate. Season with pepper, salt and ground chili.

Cover the chili con carne sauce with a lid and cook it for about an hour and a half, meanwhile stir it well several times.

Wash the beans and corn under running water and drain them.

After 1.5 hours of cooking, add them to the meat pot and let it all cook for about half an hour.

Serve chili con carne in a soup plate. You may also want to serve it together with rice or corn tortillas.

8. November, 2021 By katy

HALLOWEEN/ HOLIDAY DISHES

DRACULA TEETH

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Dracula teeth

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Dessert – Halloween

By Katarina Štucl – Serves: 6

Prep Time: 10 minutes – Cooking Time: / – Total Time: 10 minutes

If you love creating with your kids for Halloween, the below recipe is perfect for you. Ready in ten minutes and an original idea to put on a table 🙂

Ingredients

36 mini white Marshmallows
1dcl whipping cream
Few drops of red food color
3 peeled almonds
6 cookies of choice (bigger and flat)
Optional: 1 tsp sugar

Instructions

Cut the cookies in half.

In a large bowl, whip cream with a few drops of red food color until stiff peaks are just about to form (you may also add some sugar to the cream while whipping).

Spread a thin layer of the red cream onto each cookie half.

Place mini white marshmallows around the round edges of both sides of the cookies.

Last but not least stick one fourth of a peeled almond on each side to create the typical Dracula fangs.

28. October, 2021 By katy

OTHER DESSERTS

OREO CHEESECAKE

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OREO CHEESECAKE

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Desserts

By Katarina – Serves: 16

Prep Time: 30 minutes – Cooking Time: 10 minutes – Total Time: 40 minutes + cooling time

This Oreo cheesecake tastes heavenly and its preparation is easy. If you love Cheesecakes and Oreo cookies, the recipe below is right for you.

Ingredients

Accessories:
- round baking tray of 25 cm
- piping bag
- piping nozzles
- toothpick
Cookie base:
- 275g Oreo crumbs
- 150g butter
- 1 pinch of salt
Mascarpone cream:
- 800g mascarpone cheese
- 150g powdered sugar
- 200g sour cream
- 200ml sweet whipping cream
- 120g Oreo crumbs
- 3 teaspoons of vanilla paste
Ganache:
- 200g of white chocolate
- 80ml sweet whipping cream
- 30g dark chocolate
- 30ml sweet whipping cream
Decoration:
- 10 Oreo cookies
- 50g Oreo crumbs
- 150ml sweet whipping cream
- 20g powdered sugar

Instructions

Cookie base:

Using a food chopper, finely crush the Oreo cookies and add a pinch of salt. Melt the butter and with the help of a hand mixer mix it into the cookie mass so that the ingredients combine well with each other. Prepare a baking tray of 25 cm, then cover the bottom of the model with baking paper. Using a glass, press the prepared mass against the base and distribute it evenly. Place the baking tray in the refrigerator for a few minutes. Meanwhile, bring the oven to 180 degrees, then bake for about 10 minutes and take the baking tray out of the oven.

Mascarpone cream:

Using a hand mixer, gently stir in mascarpone, sour cream, powdered sugar and vanilla paste. Stir until the ingredients blend well together. Pour the sweet whipping cream into a separate bowl. Start whisking at low speed, then increase the speed to medium-high until the mixture thickens. Add whipped cream to the cream cheese mixture and mix gently. Spread 1/2 of the cream evenly over the cookie base, then spread the Oreo crumbs over the cream layer and add the other half of the cream on top. Place the baking tray in the refrigerator for a few hours or overnight.

Ganache:

I was inspired to create the “Zebra” ganache by Preppy Kitchen. Start preparing the ganache the next day, when the cake has cooled down well. Repeat the method, once with white and the second time with dark chocolate. Chop the chocolate with a knife. Heat the sweet cream slowly over medium heat until boiling. Set the cream aside and pour over the chopped chocolate. Wait 1-2 minutes, then start mixing until the ingredients combine and the mixture becomes completely smooth. Pour white chocolate ganache on the cooled cake, then add spoons of dark chocolate and use a toothpick to create patterns of any shape. Place in the refrigerator for a few hours to allow ganache to harden.

Decoration:

Whip the sweet cream and add powdered sugar to it, somewhere in the first third of the whipping. Put the cream in a piping bag. Decorate the cake edge with a piping nozzle of choice and add whole Oreo cookies in between. Last but not least, sprinkle with Oreo crumbs and serve.

16. October, 2021 By katy

EASTER

SILK DYED EASTER EGGS

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SILK DYED EASTER EGGS

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I took Martha Stewart as an example in this technique. Easter eggs, colored in this way, are gorgeous, and the preparation is fairly easy and quick. Given that there are so many different silk patterns, we have a really free hand with this technique and can dye the eggs in countless ways. It is not recommended to eat Easter eggs dyed with silk, as the dye from the silk passes into the inside of the egg. Therefore, rather than for food, use them for home decoration. Some useful tips: Always choose white eggs. They are even better bought than homemade (they absorb more color) Choose darker colors of silk (pastel and gray will turn out the worst on the egg - you will barely be able to see the pattern) Small patterns are more noticeable than the larger ones It is better to choose a thicker than a thinner piece of silk, because the color will be more intense and the patterns will be better reflected on the egg

Ingredients

Bleached eggs
White wine / apple cider vinegar
Oil
Cord / elastic
Silk (for one egg 20x20cm of fabric)
White cotton cloth (I used a tetra diaper)

Instructions

Wrap the raw white egg tightly in a piece of silk so that the more intensely colored side is facing the egg.

Dip the still untied egg in cold water so that the fabric adheres well to the eggshell.

Tie the fabric tightly with an elastic band.

Then wrap the egg in white cotton (in this case do not wrap the egg tightly because it can crack) so that the dye does not spill on the other eggs.

Pour cold water into the pot, add two tablespoons of vinegar and bring to a boil.

Cook the eggs over a moderate heat for another 25-30 minutes. The longer you cook them, the more intense the color imprint on the shell will be.

Remove them from the water and leave them wrapped in silk for another 30 minutes to cool completely.

Then unwrap them and coat with cooking oil to make them glow.

1. April, 2021 By katy

HEALTHY MAIN COURSES

SHRIMP AND TOFU PAD THAI

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SHRIMP AND TOFU PAD THAI

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Main dish – Asian

By Katarina – Serves: 2

Ingredients

Accessories:
Wok
Serving tongs
Base:
200g rice noodles
100g shrimps
60g tofu
2 tablespoons olive oil
1 egg
100g bean sprouts
30g leek (green part)
1 garlic clove
2 tablespoons crushed peanuts (unsalted)
Sauce:
6 tablespoons fish sauce
2 tablespoon rice vinegar
Juice of 1 lime
3 teaspoons brown sugar
4 tablespoons soy sauce
A pinch of red pepper

Instructions

To prepare the rice noodles, follow the instructions on the package that the noodles came in.

Peel the garlic and chop it. Cut the tofu into evenly sized cubes. Crush the peanuts. Wash the shrimps under cold water.

Prepare Pad Thai sauce in a separate bowl by mixing all the ingredients for the sauce together.

Swirl or drizzle the oil into a pre-heated wok, add the garlic, diced tofu and shrimps and fry for couple of minutes.

Then move everything to one side of the pan and make a fried egg on the other side.

When it coagulates (after approx. 25-30 seconds), mix it lightly with the help of serving tongs, and then incorporate with the other ingredients. Drain the noodles and add them to the pan.

Add the bean sprouts and leeks (cut into thin strips, 4-5 cm long) and mix until they soften.

Finally, pour in the sauce and crushed peanuts and stir again so everything gets well incorporated.

23. January, 2021 By katy

HEALTHY DESSERTS

VEGAN APPLE PIE

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VEGAN APPLE PIE

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Desserts – Traditional

By Katarina – Serves: 16

Prep Time: 45 minutes – Cooking Time: 40-50 minutes – Total Time: 1,5 hours + cooling time

Ingredients

Dough:
350g all-purpose flour
50g coconut sugar
Pinch of salt
200g vegan margarine
4cl cold water
Filling:
6 large red apples
40g agave syrup
4cl rice milk
2 teaspoons cinnamon
1 tbs vanilla paste

Instructions

Sift the flour and mix it with salt and coconut sugar.

Add the rest of the dough ingredients and mix everything together so a smooth mass is formed (I do this in a food processor - I use a nozzle/hook for kneading dough).

When a smooth mass is formed and it deviates from the base line, take it out with your hands and knead slightly. Take about 1/4 of the dough and form two separate balls (one from the 1/4 of the dough, the second from the remaining 3/4). Wrap them separately in a transparent foil and place in the fridge for 45 minutes.

Preheat the oven to 180 degrees.

Grease the pie model with vegan margarine.

Wash, peel, grate and squeeze the apples. Add agave syrup, rice milk, cinnamon and vanilla paste and mix with a whisk so that the ingredients get well combined. Set the mixture aside.

Roll out the larger dougher ball thin and carefully roll it over the top of the model. Then press it against the bottom with your fingers and remove the excess part, which looks over the edge of the model. By using a fork, prick the dough over the entire surface, including the edges.

Spread the apple filling evenly over the dough.

Then roll out the rest of the dough and cut it into strips. Place them on top of the pie by forming grates from them.

Bake for about 40-50 minutes (depending on the power of your oven). The pie is baked when the edges turn golden-brown (when the dough “crunches”) and the apples soften well. In my opinion, the pie is best eaten warm, but I recommend you to wait for it to cool down so it can be cut easier.

21. January, 2021 By katy

Christmas / New Year/ OTHER DESSERTS

CINNAMON-ROASTED ALMONDS

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CINNAMON-ROASTED ALMONDS

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Desserts – Holiday

By Katarina – Serves: 1-2

Prep Time: 20 minutes Total Time: 20 minutes + cooling time

Ingredients

100g sugar
1 vanilla sugar
1 teaspoon cinnamon
50ml water
100g almonds
(You may also add a pinch of nutmeg)

Instructions

Pour the sugar, vanilla sugar, cinnamon and water into the pan and bring to a boil.

Reduce the heat to medium-high and add almonds.

With occasional stirring, allow the water to slowly evaporate and the sugar to turn into a granular, sand-like structure.

When the structure has already thickened (just before the granular structure is formed - when the water has almost completely evaporated), start mixing it constantly.

In the meantime, you can increase the intensity of the fire a little, but be careful not to burn the almonds. Stir until the sugar is slightly caramelized (the almonds get the typical "shine effect").

When all the almonds are caramelized, remove the pan from the stove and put the almonds on the prepared baking paper.

Separate the almonds with a fork and leave to cool (approx. 30 minutes). Enjoy!

16. December, 2020 By katy

DESSERTS/ OTHER DESSERTS

PEAR CHEESECAKE

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PEAR CHEESECAKE

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Desserts

By Katarina – Serves: 16

I did some baking after a really long time. It felt so good, and the result was even better. Find below the recipe for a truly delicious pear cheesecake.

Ingredients

Accessories:
A baking tray of 25cm
Base:
200g Albert biscuits
2 tablespoons sugar
100g butter
Cream:
500g cream cheese
4 tablespoons sugar
3 eggs
1 vanilla sugar
1 ripe pear
Topping:
4 ripe pears
3 sheets of gelatin
1 tablespoon powdered sugar
100g almond flakes
Spices: Chai Moment

Instructions

Preheat oven to 180 degrees.

Melt the butter in the shrimp. Set the shrimp aside and wait for the butter to cool slightly.

Using a rolling pin, grind the Albert cookies. Place them in a bowl and add sugar to them.

Knead the mixture well with melted butter and push it against the bottom of the cake pan.

Place the model in a preheated oven for 8 minutes.

Take the model out of the oven and allow the biscuit base to cool to room temperature.

Whisk the egg whites until stiff. Beat the sugar and egg yolks together until you get a fluffy mixture. Stir in the cream cheese and finally add the egg whites.

Peel the pears, wash them and remove the seeds. Cut 1 pear into thin layers and spread it over the biscuit base.

Pour the cream over.

Place the model in the oven for 20 minutes. Once done, allow the cream to cool down.

Soften the remaining pears by heating them over steam. Using a stick mixer, whisk them into a smooth mixture. Add soaked gelatin sheets and powdered sugar. Stir the mixture thoroughly and allow to cool.

Pour it over the cream and sprinkle with almond flakes.

Place the cake in the refrigerator overnight. To make it even better, sprinkle it with Chai Moment spice from Kotanyi that consists of cardamom and cinnamon. A great way to spice up the taste of the cake. Bon Appetit!

27. September, 2020 By katy

DESSERTS/ HEALTHY DESSERTS

HEALTHY STRAWBERRY CAKE

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Desserts – Vegan

By Katarina – Serves: 16

Ingredients

Basis:
3 tablespoons of oat flour
50g of ground hazelnuts
50g of coconut fat
1/2 of banana
70g of dates
1 dcl of rice milk
Cream:
50g of finely ground coconut flour
100g of cashew nuts
100g of almonds
400g of fresh strawberries
40g of coconut fat
3 tablespoons of maple syrup
1 teaspoon of vanilla paste
1.5 dcl of rice milk
Topping:
350g of fresh strawberries (100g are for chocolate)
85g of chocolate without added sugar
4cl of rice milk
Almond flakes

Instructions

Basis:

Soak hazelnuts and dates in water for at least a few hours. Drain and wipe them with a towel. Cut the dates into small pieces and grind them together with the hazelnuts with a blender. Stir in melted coconut fat, banana, oatmeal and rice milk. Place the resulting mixture in a cake model of 26 cm and spread it evenly over the model’s surface. Preheat the oven to 180 degrees and bake for about 20 minutes.

Cream:

In the meantime, prepare the cream. Grind cashews and almonds in an electric mixer to form a finely ground flour. Add peeled and sliced strawberries, coconut flour, maple syrup, vanilla paste, rice milk and melted coconut fat. Mix everything together in a blender until the cream gets smooth. Spread the cream evenly over the first layer. Place the cake model into the refrigerator overnight for the cream to harden.

Topping:

Prepare the chocolate topping for strawberries by melting the chopped chocolate in a pan over steam and adding rice milk. Dip the strawberries in the resulting topping. Wait a few seconds for the excess topping to drain, then place them on a baking paper. Once the topping has cooled, place the strawberries on a plate and store them in the refrigerator to harden. In the morning, decorate the cake with fresh and chocolate strawberries and almond flakes.

25. May, 2020 By katy

MAIN COURSES/ OTHER MAIN COURSES

MEAT LASAGNA

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MEAT LASAGNA

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Main dish – Italian

By Katarina – Serves: 3-4 people

Prep Time: 30 minutes – Cooking Time: 30-35 minutes – Total Time: 1 hour + cooling time

Whenever I hear someone mention lasagna, I remember Garfield. To me, lasagna is one of my favorite sinful lunches. See the below recipe and try the best lasagna ever.

Ingredients

Accessories:
Rectangular baking tray (32x20cm)
500g of ground beef
2 medium onions
5 medium garlic cloves
400g of steamed tomatoes (app. 4 smaller tomatoes)
1/2 of beef bouillon cube
200g of grated mozzarella
200g of young grated cheese
Lasagna dough (15 sheets)
100g of sour cream
1 egg
0,5l béchamel
Spices: olive / vegetable oil, salt, pepper, ground red pepper, herbs/spices de Provence, oregano

Instructions

Peel the onion and garlic, wash, finely chop and fry in olive oil to glaze.

Add the minced meat and fry until it turns brown. Then mix in 1/2 of the beef cube.

Wash the tomatoes and cut them into smaller pieces. Using a blender, mix them until sauce is formed. Pour the sauce into minced meat.

Season to taste by adding salt, pepper, ground red pepper, provencal spices and oregano.

In a bowl, mix together the grated mozzarella and young cheese.

Grease the baking tray in which you will make lasagna with vegetable oil.

Start to form the layers in the following sequence:

Note: I made two such layers. It is important that the last top layer is the dough again.

Dough sheets (if the dough is dry, cook it in salted water for about 3 minutes - when the water boils, reduce the strength to moderate and add the sheets. I used 5 sheets of dough for one layer. Note: When forming the layers, leave the remaining sheets in boiling water so that they do not stick together),

Meat sauce,

Béchamel,

A mixture of grated cheese.

Last but not least, spread the mixture of sour cream and egg on the dough.

Preheat the oven to 200 degrees and put the lasagna in the oven for about 30-35 minutes. Be careful not to burn the top layer.

Once the lasagna is baked, cool it slightly and serve with homemade sour cream.

24. April, 2020 By katy

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