I Am Delicious

Cognac Pancakes with Orange and Banana

Cognac pancakes are simply heaven in your mouth. Because we are adding some cognac, the cake will become very tender and fluffy. Takes about 40 minutes to prepare. Must be served hot, straight from the pan. We are using only fresh ingredients here thus your pancakes are nutritious meal. I like to have it for dinner or late Sunday breakfast. Enjoy!!!

Prep Time: 15 minutes                                    

Cook Time: 25 minutes

Wait Time: 2 hours

Ingredients:                                       

• 250 ml cold milk
• 200 ml mineral water with gas
• 4 yolks
• 3 Tbsp sugar
• 5-6 Tbsp cognac
• 250 g all purpose flour
• 40-50 g melted butter
• 1 Tbsp oil to fry the pancakes
• 4 oranges, peeled and cut into small pieces - no seeds
• 2 large bananas - cut into 1 cm slices
• 3 Tbsp brown sugar
• 30 g butter
• 60 g hazelnut - roasted in 190 C, peeled and chopped

Method: 

1. In a large mixing bowl combine the following ingredients: milk, mineral water, yolks, cognac, sugar, all purpose flour and melted (not too hot) butter (40-50ml). Mix well with an electric mixer on high speed until the mixture has a cream consistency. Should take about 5 minutes. Whisk until lumps are completely gone. Mixture cannot be too dense. Set the mixture aside in the fridge for about 2 hours to 'breath'.

2. Heat a large skillet over medium heat, and coat with 1 Tbsp of oil. You can apply it using a paper towel to avoid excess of oil. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Should take 60-80 sec on one side and about 30-50 sec on the other side of the pancake. They will turn into nice brown color.

3. Before you put pancakes in one pile, set it aside for a moment letting to cool down, otherwise they will stick to each other.  

4. Now we will prepare banana and orange dressing. Peel 2 oranges and cut into small pieces. Remove white parts as much as you can and remove all the seeds. 

5. Squeeze 2 remaining oranges to get the juice into a large cooking pot. Then add 30 g of butter. Place on low-medium heat and stir until butter is melted. Add brown sugar and stir until sugar melts in orange-butter juice. Add pieces of orange and slices of bananas.

6. Roast hazelnuts in a pre-heated oven to 190 C until lightly colored and skins are blistered. Should take about 10 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely. Then finely chop all the nuts. 

7. Now fold each pancake into quarters creating a triangle and pour orange and banana mixture on the top of the pancake. Season with finely chopped roasted hazelnuts on the top.

8. Serve hot.   

ENJOY!!!

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Home Made Blini with Smoked Salmon and Cream

Blinis are a Russian type of pancake. They are traditionally made from buckwheat flour and served with caviar or smoked fish like in my recipe. Very easy to prepare and a perfect option for nutritious starter or lighter dinner. 

Prep Time: 15 minutes                                    

Cook Time: 5 minutes

Ingredients:                                       

• 2 large eggs
• 100 g all purpose flour
• 50 g buckwheat flour
• 1 tsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 150-170 ml milk
• 80 g melted butter
• freshly ground pepper
• 200 ml sour cream - 22% fat
• 5-7 Tbsp chopped chives
• 250-300 g smoked salmon - in thin slices
• dill leaves to decorate

Method: 

1. In a large bowl mix well both flour types, salt, sugar and baking powder. 

2. In another bowl beat the yolk. In third bowl beat egg whites with a bit of salt - they will have better consistency.

3. Add milk and melted butter to the flour and mix well. Then add yolks and egg whites and keep mixing until you have a consistency of a dense cream.

4. On a hot frying pan preheat some butter. When butter is hot, drop 1.5 Tbsp of the mixture on the pan and create a couple of circular spots. Make sure that blinis do not stick completely to each other. Cook blinis for 1-2 minutes  and turn them into other side for another 1 minute. Remove when both sides turn gold. 

5. Repeat the sequence, after each batch of blinis, clean the pan and again add some butter. Wait until butter melts and do the next series of blinis. 

6. Now we will prepare the cream. Mix sour cream with chopped chives, salt and freshly ground pepper. 

7. Ready blinis should be served hot with 1 Tbsp of cream with chives on the top and a slice of smoked salmon. Add a bit of dill under the salmon - that way you will have even better taste of your ready blinis. 

ENJOY!!!

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Rum & Cream Cherry Little Desserts

Rum and cream cherry little desserts are very easy to prepare. Takes about 20 minutes and they are ready. Once you try you will love it - same as my friends and neighbours. Spoil yourself and try that Italian dessert.

Prep Time: 15 - 20 minutes

Wait Time: 2 hours

Ingredients - 15 servings:                                       

• approx. 20 small amaretto biscuits
• 300 ml 36% double cream
• 2.5 Tbsp icing sugar
• 15 small canned cherries to decorate
• 240 g toasted, finely chopped almonds
• 3-4 Tbsp dark rum
• 4 Tbsp of freshly grated dark chocolate, 85% cocoa 
• 15 paper muffin cases

Method:

1. Crumble all amaretto biscuits and put the pieces into the bottoms of the muffin cases.

2. Whisk together the cream and icing sugar until cream becomes stiff. Add almonds and dark rum into the cream and stir gently.

3. Put the almond whipped cream on the top of biscuit crumbles.

4. Top the cream with a cherry and grated chocolate.

5. Freeze for about 2 hours until firm. 

6. Serve chilled. 

ENJOY!!! 

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Chinese Rice Noodles with Green Beans and Mung Mushrooms

Perfect recipe for vegetarians and Chinese food lovers. No meat, only fresh and healthy vegetables, green, yellow and  made in wok on extra-virgin olive oil and a dark soya sauce. Simply Delicious.

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Ingredients:                                       

• 700 g mix of green, yellow and sweet beans
• 4 Tbsp dried mung mushrooms
• 200 g rice noodles
• 2 small carrots - chopped
• 3 cloves of garlic - chopped
• 1 tsp crushed chilli
• 1 onion - chopped
• 1 - 2 Tbsp of marinated ginger
• small piece of fresh ginger - finely diced
• 2-3 Tbsp extra-virgin olive oil
• 8 Tbsp dark soya sauce
• juice of one small lime
• 1 tsp dried thyme
• freshly ground black pepper 

Method:

1. Remember to wash the beans first. Chop the carrot.

2. Put dried mung mushrooms in hot water for 10 minutes. 

3. In the meantime we prepare the beans. Heat large pan and add olive oil. You can also use a wok pan. Once oil is hot, add beans, mung mushrooms, carrot, onion and garlic. Keep cooking for 10 minutes. 

4. Add marinated ginger to the beans. Season with chilli, pepper, thyme, add diced fresh ginger, juice of lime and soya sauce. You can add more soya sauce than in this recipe - depands what you like. Do not add any salt - soya sauce is salty enough. Cook for another 5 minutes until carrot and beans turn soft.

5. In the meantime pour hot water into large pot and add rice noodles. Cover with the lid and wait for 3 minutes until noodles soften.  

6. Ready vegetables put on the top of rice noodles and serve hot immediately. 

ENJOY!!! 

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White Asparagus with Fresh Herbs Sauce

Unlike green asparagus, white one has a tough, bitter peel that must be removed before cooking. I love white asparagus because its taste is more delicate than the green and is less likely to be bitter as long as you peel the skin. Perfect warm dish for everyone. No meat so excellent for vegetarians. Additionally my herbs mix makes our asparagus to taste like heaven. Just give it a try.

Prep Time: 10 minutes                                    

Cook Time: 10-30 minutes

Ingredients:                                       

• 1 bunch of medium sized asparagus, about 500g
• 4 Tbsp of fresh lemon juice
• 3 Tbsp of butter
• 1 large egg (boiled)
• 3 tsp Dijon mustard
• 1 Tbsp red wine vinegar
• 2-3 small shallots, finely chopped
• 4-5 cornichons, coarsely chopped
• 2 Tbsp capers
• 1/4 cup mixed fresh herbs (parsley, dill, chives, tarragon), chopped
• sea salt & freshly ground white and black pepper
• 4 Tbsp of extra-virgin olive oil

Method: 

1. Snap off the bottoms of asparagus at the point where they break naturally, then pare off those unpleasant spiky little triangles along the sides. After that, peel the stalks up to the bud at the tip. Now your asparagus is ready to be cooked.

2. Bring water, 3 Tbsp of lemon juice, butter and sea salt to a simmer in a large pot over medium heat. Best is to use a special asparagus pot. See below. Cook until tender when pierced with the tip of a knife, 10-30 minutes, depending on thickness of asparagus. Drain well on paper towels. 

3. Once your boiled egg is cooled, remove the shell and separate the white from the yolk. Chop both well. 

4. Mix the mustard, red wine vinegar, 1 Tbsp of lemon juice, shallot, cornichons, cappers and chopped egg. Add olive oil.

5. Season with salt and pepper, add chopped herbs.

6. Serve warm asparagus with the sauce on the side. You will love that dish.  

ENJOY!!!

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Traditional Onion Soup under Gruyere Pillow

It is another typical farmer soup. We prepare it quite a lot in my family, especially on cool autumn evenings. Soup tastes delicious and is full of vitamines. It's rich and creamy with a mild onion-Gruyere cheese flavor. Easy to make and takes just a little to prepare this delicious soup.

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

• 600 g  onion - cut in quarters
• 1005 g butter
• 1 l home made beef stock
• 1 tsp cumin
• 100 g Gruyere cheese - freshly grated
• 3 Tbsp all purpose flour
• a few slices of baguette (a long thin loaf of French bread)
• sea salt and freshly ground black pepper
• 3 Tbsp 18% sour cream

Method:

1. Melt the butter on a large skillet and when it foams add onion. Keep stirring for about 10 minutes. 

2. Add sea salt and pepper to the onion. Stir well and cover with the lid. If needed you can add a bit more of butter. 

3. In a separate large pot, prepare a beef stock and bring it to boil.

4. Add all-purpose flour to the onion and stir well. Now you need to move the onion into the stock and cook for another 25 minutes. Add cumin and sour cream.

5. Move the soup to the blender or food processor and blend well. Once blended add pepper and salt for a good taste.

6. Pre-heat the oven to 190 C. Pour the soup into bowls. On the top of each bowl put slices of baguette and cover it with grated Gryuere cheese.

7. Insert ready soup bowls into the oven and cook for 10 minutes until cheese on the top of each melts nicely creating a nice pillow.

8. Serve hot immediately.

ENJOY!!! 

Frittata with Zucchini and Pepper

The word frittata, comes from the Italian verb 'friggere' or 'to fry'. Of course, main ingredient here is an egg. So easy to prepare and you can almost use any leftovers from your fridge. Frittatas can include any type of meat, vegetables, cheese or even fruit. Perfect for a breakfast or hot starter. Tastes Delicious. No meat so might be perfect for vegetarians. 

Prep Time: 5 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• 6-8 eggs
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 1/2 zucchini in half slices
• 1 red pepper in thin slices
• freshly ground sea salt
• 2 Tbsp butter 

Method: 

1. Eggs beat well with milk and a bit of sea salt - for a good taste. The mixture should have a consistency of a cream. 

2. In a large frying pan, melt the butter and fry the zucchini and red pepper - both in thin slices for 2-3 minutes.

3. Add beaten eggs to the vegetables and  let cook over medium-high heat until eggs are nearly set. Season lightly with salt and pepper. Cook for 2-3 minutes on each side.

4. Slide the omelet out of the skillet onto a plate and serve immediately.

ENJOY!!!

Grilled Shrimps with Melon & Garlic

Grilled Tiger Shrimps are a perfect option for a nice starter or light lunch. Shrimps prepared in various ways are healthy and perfect for well balanced diet. This is a perfect example of grilling recipe with extraordinary flavors and aromas where we are mixing shrimps and fruity melon. It takes just a few minutes to prepare and tastes simply delicious. Enjoy!!!

Prep Time incl. Marinate: 40 minutes

Cook Time: 5 - 6 minutes

Ingredients:                                       

• 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps 
• 5-6 finely sliced garlic cloves
• fresh juice and zest from one big lemon
• 4-5 Tbsp olive oil 
• one melon - can be Honeydew or Cantaloupe
• freshly ground black, red and white pepper
• sea salt
• soy sauce or balcamic vinaigrette to decorate
• skewers

Method:

1. Wash the shrimps and remove the shells.

2. Season the shrimps with sea salt and freshly ground pepper. Add fresh lemon juice and zest and garlic. Set aside for minimum 30 minutes.

3. Heat up the slightly greased with olive oil grill. Place the shrimps over medium-high heat, close the lid and grill for 2-3 minutes each side until the shrimps have turned gold / pink, turning them once halfway through cooking time.

4. Thread shrimps onto skewers sticks together with little balls made from melon. You need to use a little spoon to get nice balls.

5. Serve hot immediately with a bit of balsamic vinaigrette.

ENJOY!!!

  

Italian Omelet with Spinach and Tomato

Omelet is a perfect dish for nutritious and hot breakfast. Perfect for cold winter mornings on Saturday. Tastes Delicious. No meat so might be perfect for vegetarians. 

Prep Time: 5 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• 6 eggs
• 6 Tbsp of freshly grated parmesan cheese
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 5-6 cherry tomatoes in halves
• 2 spring onions - finelly chopped
• 1/2 red pepper in slices
• 100 g fresh spinach leaves
• freshly ground sea salt
• 2 Tbsp butter 

Method: 

1. Eggs beat well with milk, parmesan cheese and a bit of sea salt - for a good taste. The mixture should have a consistency of a cream. 

2. In a large frying pan, melt the butter and fry the onion until it turns translucent. Add sliced pepper and cherry tomatoes.

3. Add beaten eggs to the vegetables and  let cook over medium-high heat until eggs are nearly set. Sprinkle washed spinach leaves over the omelet. Season lightly with salt and pepper. Cook for 2-3 minutes on each side.

4. Slide the omelet out of the skillet onto a plate and serve immediately.

ENJOY!!!

Fried Spinach with Garlic

There is nothing better than fried spinach with some garlic and spices. I love it a lot, but you need to make sure your spinach leaves are all fresh. Spinach is often recognized with high nutritional, antioxidants and anti-cancer abilities. Its tender, crispy, dark green leaves are favorite ingredients of chefs all around the planet. Fresh 100 g of spinach contains about 25% of daily intake of iron. Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A and vitamin C.    

Prep Time: 5 minutes

Cook Time: 8 minutes

Ingredients:                                       

• 250 g fresh spinach leaves
• sea salt and freshly ground black, red and white pepper
• 6-8 Tbsp of extra vergin olive oil
• 5-6 garlick cloves - sliced

Method:

1. Pre-heat a frying pan and add olive oil. Once hot add sliced garlic cloves and fry for 3 minutes.

2. Wash the spinach and remove tough stems. Add spinach leaves to the garlic and fry over medium heat for approx. 5 minutes or until spinach is wilted. Fried spinach leaves should be about 1/4 of their original size. Add a bit of salt and pepper for a better taste.

3. Arrange the spinach and keep warm in a serving dish. You can serve it with chicken breast or with salmon.  

ENJOY!!! 

 

Kiwi Fruits & Raspberry Jelly Dessert

Kiwi fruits in raspberry jelly and whipped cream dessert is so easy to prepare. Takes almost nothing to have a heavenly tasting dessert in your kitchen. Also ingredients you need, you probably already have it in your kitchen. Simply Delicious. 

Prep Time: 15 minutes

Wait Time: 1 hour

Ingredients - 4 servings:                                       

• 5-6 leaves of gelatine
• 500 g of raspberries
• 400 ml of cold water
• 150 g of icing (caster) sugar
• 2 peeled kiwi fruits in slices
• 500 ml cream - 36% fat
• 4 Tbsp of sugar
• chocolate chips to decorate 

Method:

1. Soak the gelatine in cold water until softened.

2. Raspberries, icing sugar and 400 ml of cold water put into a pan. Heat on low-medium heat until sugar dissolves. Then simmer for 5 minutes.

3. When raspberry mixture is ready, sieve it into a clean pan. Heat a bit and add the gelatine. Mix well to make sure gelatine dissolves well. Pour into serving bowls and leave to cool down in a fridge. 

4. In a mixing bowl whip the cream (make sure cream is not taken straight from the fridge, it should have room temperature) with 4 Tbsp of sugar.

5. When raspberry jelly is ready, put one slice of kiwi on the top of jelly.

6. Pour whipped cream and decorate with remaining kiwi slices and chocolate chips. 

7. Serve chilled. 

ENJOY!!!