• Wash the rice, add minced meat, chopped onion, crushed garlic, salt, pepper and red pepper and knead with gentle movements.

• Wash the cabbage to taste, then wrap the stuffing in the peeled leaves.

• The remaining cabbage leaves are chopped and piled on the bottom of the pan, along with the washed smoked rib.

• Put the stuffed cabbage on it and then pour enough water to cover it.

• Cover with 2-3 larger cabbage leaves and cook.

• In 70 minutes it is ready (it also depends on the meat).

• When cooked, we make a jerk: heat a little oil, fry the flour in it, then take it off the fire and put in the red pepper to add it to its nice color, and we also mix in two tablespoons of sour cream.

• We add so much from the cabbage juice that approx. it will be evenly warm (heat equalization), strain into the cabbage and bring to a boil.

• We run the yeast in 1 dl of sugary, lukewarm milk.

• We add the salt to the flour and we make a light dough with the risen yeast, 5 teaspoons of oil, and as much lukewarm milk as it takes up.

• Cover and leave to rise for half an hour.

• Heat oil.

• We knead the dough a little, cut or tear smaller pieces out of it.

• The pieces are stretched a bit to make approx.

• 1 cm thick circles or rectangles.

• Fry both sides in hot oil until red.

• Dice peeled potatoes and chop the onion.

• Circle the sausage.

• Heat the oil, add the onion, simmer to a glass and remove from the heat.

• Add the red peppers, stir, toss in the potatoes, sausage rings, diced garlic, pour in a little water and put back on the fire.

• We turn it over well, salt it, pepper it, and pour enough hot water on it to just cover it.

• Cover and cook until soft.

• The milk is heated with vanilla sugar.

• Dry croissants cut into approx. slices thick and place in a filter bowl, under which a bowl is placed, this catches the liquid.

• Slowly drip the warm milk onto the croissant pieces.

• If not all the croissants are soaked enough, we can still sprinkle them with the caught milk. (For me, 2 dl of milk was enough for 3 croissants.)

• Sprinkle with ground poppy seeds, then shake gently so that the bottom croissants are on top and cover each one with the poppy seeds.

• Vanilla icing

• Mix the egg yolks with the sugar and vanilla sugar.

• If it is already mixed and slightly frothy, add a little flour and milk.

• Dough First, mix the dry ingredients thoroughly, then you can come in with the eggs, honey and a little melted margarine.

• Knead until a homogeneous, fragrant, elastic dough is obtained.

• Divide the dough into 3 parts, then stretch the dough one by one to a thickness of 0.5 cm.

• We tear it out, put it on a baking sheet, not tightly, because they stick together during baking.

• We bake it.

• Glaze

• 2 egg whites are beaten halfway with a robot, then 30 dkg of icing sugar is added little by little and mixed until hardened.

• 1. Boil the chicken breast with a pinch of salt and froth until the water remains clean.

• 2. Then add the roots and onions, all cut in half. When all the ingredients have boiled (you can penetrate them with a fork), strain them from the juice and let them cool.

• 3. Cut the pickled cucumbers into cubes and let them drain for 20 minutes. Chop the diced boiled vegetables, then combine them in a large bowl with the pickles.

• For mayonnaise:

• Combine the ingredients for healthy mayonnaise in a narrow, tall bowl, which will easily fit your submersible blender.

• Put the blender in the container, turn it on and lift it slightly.

• Lower the blender again and raise it until the composition has the consistency of a thick mayonnaise.

• Add a good portion of healthy mayonnaise to the chopped ingredients.

• Use the rest of the mayonnaise to garnish the beef salad with chicken, then decorate it with donuts or pickles, egg whites and olives.

• Good appetite!

• In a bowl, mix eggs with sugar, vanilla sugar and salt. Add the oil, milk and baking soda quenched in a little vinegar.

• Sift the flour with the baking powder and gradually add it to the liquid composition, stirring by hand.

• Transfer the dough to the floured work table and knead it for 2-3 minutes.

• We need to get a suitable hard dough that no longer sticks to our hands.

• When ready, put the dough back in the bowl, cover the bowl with cling film or a plastic bag and leave it to rest (at room temperature) for half an hour.

• Divide the dough into four equal parts. We spread (in turn) with the twister four sheets that we bake on the back of the stove tray.

• I spread the dough directly on baking paper, pricked it with a fork, then transferred it completely to the bottom of the tray.

• Bake each sheet for 7-8 minutes on a suitable heat in the preheated oven.

• Cream:

• In a bowl (pot / pan) sift the flour and cocoa, then with the help of the whisk we mix them with the sugar.

• Pour the cold milk and mix well.

• Put the pot on low heat and stir continuously until the composition thickens.

• When ready, set the bowl aside, let the composition cool for 2-3 minutes and incorporate the diced butter.

• At the end add the essence, then let the cream cool completely.

• Assembly:

• I mounted the cake in the tray on the bottom of which I baked the sheets.

• Divide the cream into three.

• Place the first sheet in the tray and grease it with a part of the cream.

• Put the second sheet over the cream and press lightly.

• Do the same until you finish the cream and the sheets.

• Spread baking paper over the cake and put a weight on it (I put a large chopper) to keep it pressed and leave it until the next day, until the sheets soften.

• We slice the cake and serve it with our loved ones.

• It is important to break the biscuits into medium to large pieces so that the salami looks beautiful when we slice it; the more fruits and additives we use in the composition (shit, nuts, raisins), the more attractive and tasty the salami is.

• Patience is the key to the success of the recipe: we must have patience to let all the ingredients blend in, the patience to shape the salami relatives nicely and well, then wait until the salami sticks, so we can slice it.

• But all our patience will be rewarded in the end with an absolutely delicious dessert!

• We break the biscuits into large and medium pieces and place them in a large bowl.

• Meanwhile, leave the ghosts in a bowl of warm water and rum essence to rehydrate.

• Then boil water, milk and sugar over low heat, stirring often, until all the sugar is melted.

• We add to the mixture cocoa, vanilla sugar, ground cinnamon, vanilla and rum essences.

• Mix well, without removing from the heat.

• Add the butter and continue to mix until the butter is melted.

• Pour the hot composition over the biscuits and mix well, then add the raisins, which we drain from the water in which they were.

• It is best to mix everything by hand, so the biscuits blend very well.

• Cover the bowl with cling film and leave it for at least 2 hours at room temperature.

• Then spread the cling film or baking paper on the work table and, working with a quarter of the composition once, shape the biscuit salami bars.

• We squeeze the foil very well, so that the salami is homogeneous and, as we run using the foil, we squeeze very well, then we tie the salami relatives well at the ends and put them in the fridge for a few hours, preferably overnight, before slice them.

• If you want the biscuit salami to be dressed in coconut or ground walnuts / hazelnuts, you have to put them on the foil before placing the composition and rolling the salami.

• Good appetite!

• 1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.

• Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking.

• Scrape down the sides and bottom of the bowl as needed.

• Next, beat in egg and vanilla on high speed for 2 full minutes.

• Scrape down the sides and bottom of the bowl as needed.

• The butter may separate; that’s ok.

• 2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.

• On low speed, slowly mix into the wet ingredients until combined.

• The cookie dough will be quite thick and slightly sticky.

• Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape.

• Please see photo and description above in my post.

• Chill discs for at least 3 hours and up to 3 days.

• Chilling is mandatory for this cookie dough.

• I always chill mine overnight.

• 3. Preheat oven to 350°F (177°C).

• Line 2-3 large baking sheets with parchment paper or silicone baking mats.

• (Always recommended for cookies.) Set aside.

• 4. Remove 1 disc of chilled cookie dough from the refrigerator.

• Generously flour a work surface, as well as your hands and the rolling pin.

• Roll out disc until 1/4-inch thick.

• Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go.

• Additionally, you can use your fingers to help meld the cracking edges back together.

• The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier.

• Cut into shapes.

• Place shapes 1 inch apart on prepared baking sheets.

• Re-roll dough scraps until all the dough is shaped.

• Repeat with remaining disc of dough.

• 5. Bake cookies for about 9-10 minutes.

• If your cookie cutters are smaller than 4 inches, bake for about 8 minutes.

• If your cookie cutters are larger than 4 inches, bake for about 11 minutes.

• My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.

• Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be.

• For soft gingerbread cookies, follow my suggested bake times.

• 6. Allow cookies to cool for 5 minutes on the cookie sheet.

• Transfer to cooling rack to cool completely.

• Once completely cool, decorate as desired.

• 7. Cookies stay fresh covered at room temperature for up to 1 week.

• To start ,measure 100g of flour in a bigger bowl,and scald it with 200ml of steaming hot milk.

• These 200ml of milk are part of the 450ml mentioned before.

• Mix very well with a spoon and wait for it to cool down until it will no longer burn your hands.

• When the mix cooled down ,you can add the fresh yeast ,a tablespoon of sugar and mix everything very well.

• Then add some of the remaining warm milk,about 50ml and whisk everything very well.

• Let this milk to profe for approximately 20 minutes.

• When the leaven grew in volume,add the rest of the sugar,the egg yolks,which are at room temperature , sift on top the remaining 900g of flour, also add the lemon zest ,the lemon essence and the vanilla essence and the salt ,then start kneading everything.

• You will add the rest of te warm milk ,little by little until the dough forms.

• When the dough is formed ,you can start by adding the oil,a little bit at a time and continue to knead until you finish it then do the same with the butter.In total ,you will knead the dough for about 30 minutes.

• After you finish kneading the dough it s supposed to be very sot and just slightly sticky.

• Mold it into a ball ,cover the bowl with plastic foil and let it proof for about 1 hour.

• While the dough is raising you can prepare the filling,so you will transfer the ground walnuts in a bigger bowl,add the cocoa,the powdered sugar and mix everything well.

• Add also the 4 egg whites and mix to obtain a cream.

• When the dough has proofed ,remove the plastic foil,remove it from the bowl,flatten it with your hands and cut it in 4 equal parts.

• For each sweet bread use 2 pieces of dough.

• Take the first piece ,coat it with a little bit of oil,also add some on the countertop and start flattening and stretching it using your hands.

• After stretching the dough ,add some of the walnut and cocoa filling about ¼ ,and spread it uniformly using a spatula.

• On top of the filling add some pieces of Turkish delight ,and start rolling the dough.

• Seal very well the ends and let the rool aside while preparing a second one.

• After finishing the 2 rolls ,start braiding them and transfer the whole thing in a sweet bread pan,lightly coated with oil.

• Proceed the same to make the second sweet bread.

• When he sweet breads are in the pan ,coat them with some beaten egg and sprinkle some sugar.

• Bake them in the preheated oven at 160 degrees Celsius ,for aproximately 60 to 70 minutes.

• After they are ready wait an hour to cool down and then you can serve it.

• Mix the ingredients in a bowl, whisk and leave the dough for 2 hours (preferably overnight).

• Preheat the frying pan thoroughly and brush it with a brush dipped in olive oil.

• Pour out enough dough to spread it over the entire surface (pancakes should be thin).

• Then reduce the fire and fry the pancakes until the dough gets more solid.

• Nutritional value: potassium, calcium, zinc, phosphorus, magnesium, and B vitamins.

• Put oatmeal into a bowl.

• Then add a teaspoon each: flax-seed, crushed apple chips, almond flakes and raisins.

• Pour hot water over it and wait the pulp should be thin but not liquid.

• The oatmeal is soaked with water and a gruel will form.

• Add sliced apples and sprinkle with cinnamon.

• Finally, add the whole almonds.

• Nutrition value of 1 portion: minerals: potassium, magnesium, iron, zinc, calcium, manganese, sodium, phosphorus, selenium, chromium, niacin, folic acid, antioxidants.

• Vitamins: A, B1-3, B5-6, B12, C, D, E and K.

• If allergic to apples-substitute them with bananas or dried fruit.

• Blend the peeled banana, grate the carrot into bigger pieces on the grater.

• Mix the ingredients and leave them for 15 minutes.

• Spread the baking paper in a baking pan and use the spoon to put the mixture and shape the cookies in the baking pan.

• Bake the cakes at 180°C for about 30mins.

• Nutritional value: carbohydrates,fat, protein, fiber, antioxidants, caroten fiber, niacin, folic acid, phytosterols.

• Minerals: potassium, magnesium, zinc, iron, calcium, copper and manganese.

• Vitamins: A, B1, B6,C and E.

• Wash the meat and put into a big pot.

• Pour in the water and boil the broth, remove the matter from the surface.

• Add peeled onion, allspice, bay leaves, and some salt.

• Cook covered over moderate heat for about 30mins.

• Add the barley and cook about 10mins.

• Peel and dice potatoes grate peeled carrot and parsley using a bigger shred of the grater and put them into the pot.

• Season it with pepper and salt as you like it.

• Cook about 30 mins.

• Take out the meat remove the skin and bones, cut the meat into pieces and put the meat back into the soup.

• You can serve krupnik with chopped parsley leaves sprinkled on top and bread.

• Nutritional value: fiber,carbohydrates,protein,fat.

• Minerals: potassium,potas, fosfor, żelazo, miedź, phosphorus and copper.

• Vitamins: A, B and E.

• You can substitute barley with rice, buckwheat or millet to make it gluten-free.

• Mash the banana with a fork.

• Add the eggs, desiccated coconut and oatmeal.

• Mix everything thoroughly.

• Grease the pan with oil and form the cakes on it.

• Fry them until golden brown.

• Slice the kiwi.

• Serve the cakes with a slice of kiwi on top.

• 1. Pour yogurt into a bowl and beat until smooth.

• 2. Add water and continue beating until thoroughly blended, or combine in an electric blender and blend until smooth.

• 3. Season to taste with salt.

• 4. Add fresh mint.

• 5. Chill thoroughly and serve in tall glasses, with ice.

• 1. Put butter in a saucepan and melt it at medium heat.

• 2. Add the tomato paste and homemade Tarhana powder.

• 3. Stir them a minute or two.

• 4. Add the water slowly and cook by stirring constantly.

• You can mix it with a wire whisk to avoid clumping.

• 5. Bring the mix to boil and stir constantly for approximately 20 minutes. (never stop stirring during the 20 minutes).

• 6. After boiling, add salt, dried mint, garlic crushed and red hot chili pepper flakes in the soup.

• 7. Cook 5 more minutes and take our soup from the stove.

• 1. Heat olive oil in a pan, preferably an iron cast.

• Add in chopped onion and green peppers, saute until tender.

• 2. Add in tomatoes, garlic and green onions, let it simmer for 10-15 minutes stirring frequently until it thickens.

• Sprinkle salt over it.

• 3. Using a spoon make rooms for each egg and break eggs into those hollows.

• Let it simmer uncovered until the eggs are slightly cooked for 8-10 minutes.

• Help egg whites cook well with a spoon.

• If you like the yolks hard, cook longer.

• 4. Sprinkle ground black pepper over it.

• 5. Garnish with chopped green onion and mint leaves.

• Serve in the pan.

• 1. Put the leaves in a pot of boiling water and boil them for about five minutes until they change color.

• Do not extend this period.

• Please, because too much leaves will be torn and crumbled.

• 2. In a colander, rinse the rice until the water runs clear.

• Then put it in a large bowl.

• 3. Chop onions.

• Put them in the bowl with tomato paste.

• 4. Add salt, chili pepper, black pepper, mint, olive oil and continue to mix.

• 5. Finally add the finely chopped parsley.

• 6. Fill the inside of the leaves one by one and wrap them all together like a pencil.

• When wrapping it, be careful to wrap it tightly.

• 7. Place the wrapped wraps in the pan in rows, sprinkle some salt on top and then pour the olive oil into a whole pan.

• 8. Add enough water to lightly cover the wraps.

• 9. Line the lemon slices and put a plate on top so that the wraps do not spread again and leave to cook over medium heat.

• 10. When the water starts to boil, reduce the bottom of your stove so that it cooks slowly until it absorbs the water.

• Don't forget to check it out once in a while.

• 11. As soon as the water is absorbed, turn off the stove, after your wraps have cooled, you can squeeze lemon on them and serve.

• 1. In a colander, rinse the rice until the water runs clear.

• 2. In a large saucepan, add the rice and enough water to cover it by about 1/2 inch.

• 3. Bring to a boil, then reduce the heat.

• Let the rice simmer gently until it's softened, about 5 minutes.

• 4. Add 3 3/4 cups milk, the sugar, and extract to the rice.

• Bring the mixture to a boil.

• Reduce the heat and let it boil very gently for about 10 minutes.

• 5. In a small bowl, use a whisk to mix 1 cup of milk and the cornstarch until smooth.

• 6. While stirring, gradually pour the milk-cornstarch mixture into the rice.

• 7. Turn up the heat and continue stirring the pudding until scalding.

• 8. Remove from the heat and fill small cups.

• 9. Let the cups cool at room temperature and then refrigerate for several hours before serving.

• 1. Heat 2 tablespoons of the oil in a large pan over medium heat.

• Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano.

• Cook to release the flavors.

• 2. Fry until fully cooked and no pink shows at all in the meat (about 8 minutes).

• Add the tomato paste and stir into the meat.

• 3. Stir in the wine and allow to cook down.

• 4. Add the tomatoes, sugar, parsley, and fresh mint.

• Stir together, season with salt and pepper.

• Lower the heat and simmer for 25 minutes.

• 5. Meanwhile, cook the pasta according to the package instructions.

• Drain and serve topped with the sauce.

• 1. Place lentils in a large saucepan; add enough water to cover by 1 inch.

• Bring water to a boil and cook for 10 minutes; drain.

• 2. Heat olive oil in a saucepan over medium heat.

• Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes.

• Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves.

• Bring to a boil.

• Reduce heat to medium-low, cover, and simmer for 10 minutes. 3. Stir in tomato paste and season with salt and pepper.

• Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes.

• Add additional water if the soup becomes too thick.

• Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

• 1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

• 2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives.

• Drizzle with the dressing and very gently toss.

• Sprinkle with a few generous pinches of oregano and top with the mint leaves.

• Season to taste and serve.

• 1. Cook the meat and chickpeas for the stuffing mixture

• The stuffing for our bell peppers begins with meat and chickpeas.

• To cook them, heat 1 tablespoon extra virgin olive oil in a pot and add chopped onions to cook briefly, then add the ground beef and cook till fully browned.

• Season with kosher salt, pepper and ground allspice.

• Add the chickpeas and toss around to cook briefly.

• 2. Add the rice remaining stuffing ingredients and cook

• Add the chopped parsley, rice (after you've soaked the rice in water for 20 minutes or so and drained it well), paprika and tomato sauce.

• Add 2 ½ cups of water and bring to a high simmer until the liquid is reduced by ½ (you want the water to reduce well enough that it is barely covering the rice mixture).

• Turn the heat to low and cover.

• Cook for 20 minutes or until the rice has absorbed all the moisture and is fully cooked through (the rice should not be hard nor too sticky).

• 3. Grill the bell peppers

• While the rice mixture is cooking, work on preparing the bell peppers.

• Use 6 large bell peppers.

• Remove the tops and seeds so that you have bell pepper shells to carry the stuffing.

• Heat a grill or indoor griddle (brushed with a little olive oil) to medium-high heat and grill the bell peppers, covered for 10 minutes or so.

• You will need to uncover and turn the bell peppers around frequently until they have softened a bit and gained a nice color on all sides. (Tip: You can skip grilling the peppers but allow more time for baking, they do need to be quite tender to serve).

• 4. Assemble bell pepper shells

• Grab a baking dish that's large enough to fit the bell peppers standing up. Put ¾ cup of broth (or water) in the baking dish.

• Add the bell peppers open side up.

• 5. Stuff the bell peppers

• Now, stuff each pepper with the rice mixture (and since the mixture is already cooked, you do not need to worry about making too much room for it to expand, you can fill the peppers all the way up pretty much).

• 6. Bake serve stuffed bell peppers

• Cover with foil and bake in a 350 degree F heated oven for 20 minutes or until the peppers are fully tender (make sure to tent the foil so it does not touch the stuffed peppers).

• 1. To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans.

• Drain them in a colander and set aside.

• 2. Heat half the olive oil in a large skillet over medium heat.

• Add the chopped onions and sauté until transculent and tender.

• Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil.

• The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.

• 3. Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes.

• Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated.

• During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.

• 4. Towards the end of cooking time season with salt and pepper and stir in the chopped parsley.

• The fruit is peeled and cut into small pieces.

• The syrup is added and everything is mixed very well.

• Incorporate all the ingredients in a large bowl.

• Then, crush everything very well with the blender.

• Serve in a bowl.

• 1. In a bowl we put the eggs and the peeled and chopped bananas.

• We blend everything well with the mixer until we obtain a homogeneous mixture.

• In another bowl we mix the oatmeal with the baking powder

• 2. We heat the pan and grease with oil.

• When it is hot, we add tablespoons of the mixture and, when they begin to bubble, we turn them over with the help of a spatula and leave them for about a minute on the other side.

• We preheat the oven to 200º while we prepare our delicious hamburgers.

• First, we will grate the zucchini (with or without skin) and the carrot and reserve.

• Now we beat the egg in a container and add the milk and seasonings.

• We mix well.

• Add the vegetables and stir gently with the help of a wooden spoon or a spatula.

• Finally we add the breadcrumbs and mix until we get a dough.

• We shape the hamburgers.

• We bake 10 or 15 minutes ... and that's it!

• Cut the lettuce, avocado and tomatoes into pieces.

• Mix with the olive oil and salt.