Best cooking recipes, easy meals
Cold radish soup
200 g fresh radish;
250 ml buttermilk;
100 ml double cream;
1 tbsp fresh lemon juice;
salt;
black pepper.
Grate the radish into a bowl. Add buttermilk and stirl well. In another bowl mix the double cream with lemon juice. Add to radish mixture. Season with salt and black pepper. Mix well and serve. The soup can be kept in a refrigerator until serving.
900 g meat (beef boneless chuck, cut into 1-inch pieces);
50 g plain flour;
50 g oil;
1 medium onion, chopped;
2 slices of bacon, cut up;
1 carrot, chopped;
1 celery, chopped;
50 ml tequila;
150 ml tomato juice;
2 tbsp fresh cilantro, chopped;
2 tbsp salt;
300 g can of chickpeas;
5 medium tomatoes, chopped;
3cloves garlic, finely chopped.
Coat beef with flour. Heat oil in a skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp and onion is golden. Stir in beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.
Coconut cookies
200 g of a soft cream butter;
150 ml of sugar;
1 tsp of vanilla sugar;
250 ml of grated coconut;
1 egg;
500 ml plain flour;
2 tsp of baking powder.
Beat the soft butter and vanilla with a simple sugar. Stir in the egg. Then add the coconut and baking powder mixed with flour. Mix the dough and put it in the fridge for an hour. Then preheat the oven to 175 degrees. Hand shape small balls then flatten them a little and put on the baking tray. Bake for 15 minutes. Approximately 40 cookies.
1 large mango;
2 small peaches;
1 medium banana;
250 ml of apple juice;
a few cubes of ice (optional).
Skin and slice the peaches. Cruch the icecubes with apple juice. Add banana, mango and peaches into blender and blend until puree. Mix with apple juice and icecubes.
350 g of canned dried beans;
2 tsp oil;
1,5 liter chicken broth;
1 chopped onion;
2 chopped carrots;
3 chopped celery stalks;
2 minced garlic cloves;
1 tsp dried oregano;
1 tsp dried thyme;
1/4 tsp cayene pepper;
3 tsp fresh lemon juice.
Put the chicken broth to boil. Meanwhle, heat olive oil over medium-high heat in a large saucepan. Add onion, carrots, celery stalks and garlic and cook approximately 5 minutes. Add to pot with bioling broth along with oregano, thyme and cayenne pepper. Cover the pot and reduce heat to simmer for 3 to 4 hours. Transfer soup to blender or food processor and blend until puree. Just before serving add lime juice.
200 g of mushrooms;
350 g of smoked chicken;
250 g of preserved pineapple pieces;
2 tbsp of mayonaise;
a pinch of salt and black pepper.
Chop the mushrooms into quarters. Bake in a pan without oil until the juice evaporates. Chop the smoked chicken. Mix it with baked mushrooms, add pineapple with salt and black pepper and mayonaise. Stir everything well.
400 g can of chopped and peeled tomatoes;
300 g fusillini;
100 g mushrooms;
1 clove garlic;
1 tbsp olive oil;
salt and black pepper.
Cook the fusillini in about 2 liters of salted boiling water (follow the instructions on the package). Meanwhile, cut the mushrooms into strips. Heat the olive oil in a saucepan and cook mushrooms with a chopped clove of garlic about 3 minutes. Drain the tomatoes and make a puree in a blender. Add the tomato puree into saucepan, stir with mushrooms. Add some salt and black pepper. Cook about 5 more minutes. Toss over the cooked fusillini.
95 g couscous grains;
125 ml of boiling water;
225 g plain flour;
2 tbsp of sugar;
1.5 tsp of baking powder;
pinch of salt;
1 tsp of chopped preserved lemon;
1 tsp ground cumin;
1 tsp ground coriander;
3 eggs;
4 tbsp oil;
1 tsp grated lemon zest;
1 tbsp chopped thyme leaves.
Pour the boiling eater on couscous grain, stir, cover and leave for 5 minutes until it soaks. Mix dry ingredients with a spoon. In another bowl mix eggs and oil and beat until smooth. Add the chopped thyme and lemon peel with preserved lemon. Stir in dry ingredients and couscous porridge. Well mix. Put the dough into baking molds. Bake for about 25 minutes in 180 C pre-heated oven.
two cooked chicken breasts (about 450 g);
200 g of mushrooms;
a few sprigs of tarragon;
2 cloves garlic;
1 egg;
a little lemon juice;
a pinch of salt;
black pepper;
1 can of tomato puree (500 g);
50 g grated Parmesan;
a little bit of butter to grease the baking form.
Process the chicken, mushrooms, garlic and tarragon in a food processor until creamy. Add the salt, pepper, other spices, pour in the egg and mix well. Add a little lemon juice.
Preheat oven to 200 degrees. Lightly grease the baking form with butter. Then fill the cannelloni pasta with chicken and mushroom mass, put into baking pan, cover with tomatoe puree, sprinkle with Parmesan cheese and bake for 30 minutes.
115 g butter;
115 g caster sugar;
115 g plain chocolate;
4 eggs;
2 tbsp plain flour;
50 g chopped hazelnut.
Melt the butter and chocolate in a bowl over a pan of simmering water stirring continuesly. Cool slightly. Beat the sugar with egg yolks in a bowl until creamy. Add the hazelnuts. Stirr the melted chocolate. In another bowl beat the egg whites until soft peaks. Then gently fold into the chocolate mixture. Spoon the batter into baking cases. Bake for 30 minutes in 160 C heat oven. Then remove the cupcakes and let them cool.