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My mom usually cooks pastry for breakfast and I love helping her :)

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Baklava is our traditional dessert in Turkey :)

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This dish is special for my town :)

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Delicious cookies 😊

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This is my favourite Turkish dish, Yaprak Sarma (Stuffed Wine Leaves).

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Çiğbörek
For the dough you need 3 glasses of flour , 1 tablespoon of vinegar , 2 teaspoon of salt , we put water until the dough is soft . Finally knead the dough.

For the stuffing :
*300 grams of mince
*An onion (grated)
*1 tablespoon of salt
*1 tablespoon of black pepper

After putting them in a bowl , we mix gently . Pour one tablespoon of water and mix it again . Then we roll the dough with a rolling pin . Make the dough rounds , put the stuffing on the left sides . Fold the dough into halves . Make to shape of half moon . Fry them in hot oil . Serve hot !

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WHEAT,YOGHURT AND MINT SOUP BY ELİF RANA

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WHEAT,YOGHURT AND MINT SOUP BY ELİF RANA

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Ingredients
* 2 cups of yoghurt
*1 egg
*a cup pf  boiled wheat
*1/2 tea glass of oil
* 1 tsp salt
*1 tsp dried mint
* a liter of water
*2 tbs flour

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Tell Me About Yourself e Twinning Project April Work(Our Cuisine)

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Ingredients:
- a glass of flour
- a tablespoon of baking powder
- a glass of sugar
- a teaspoon of salt
- half a glass of yoghurt
- three tablespoons of vegetable oil
- a glass of fresh berries
Process:
- Pre-heat oven at 200°C.
- Put the flour and baking powder in a
mixing bowl.
- Add the sugar and salt.
- Mix the eggs, yoghurt and vegetable oil
together.
- Pour the wet ingredients into the dry
ingredients.
- Add the berries and mix it.
- Put the mixture into muffin cups.
- Bake for 25 minutes. Leave to cool. Serve
warm.
Enjoy it.

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Ingredients:
two glasses of rice
two tablespoons of orzo
two tablespoons of butter
three glasses of hot water
a teaspoon of salt
Process:
1. Rinse the rice under cold water.
2. Melt the butter in a saucepan.
3. Put the orzo in it and cook for two minutes.
4. Before it turns brown, add the rice and cook for three minutes stirring continuously.
5.Pour the hot water into the pan and add a little salt.
6.When it starts to boil, turn down the cooker to a low heat. Don’t stir it while cooking.
7.Cook for about 10-15 minutes until the rice absorbs all the water.
8.Take the pan off the heat.
9.Let the rice cool down for about 5-10 minutes before serving. Enjoy it.

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Ingredients :

100g chocolate

50g butter

50g sugar

3eggs

2 tablespoon flour

1/Preheat the oven to 180 ° C (thermostat 6).

2/Melt the chocolate and the butter in a double boiler over low heat or in the microwave

3/Meanwhile, separate the yolk from the egg whites.

4/Whisk the egg whites to maintain them.

5/When the chocolate butter mixture melts well, add the egg yolk and whisk.

6/Add the sugar and flour, then add the egg whites without breaking them.

7/Buttering the backing pan

8/Bake for 20 minutes.

Then let it cool before removing it from the mold.

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INGREDIENT.
2 eggs
75g butter
100g vanilla sugar
100g of flour
1/2 teaspoon baking powder
melt the butter then let it cool. Lightly whisk the eggs and the vanilla flavored sugar without whitening them, incorporate the butter and mix to obtain a homogeneous paste.
Sift the flour and baking powder into the previous preparation and mix quickly.
Leave to rest for 30 minutes in the fridge. Preheat the oven to 210 ° C. Butter and flour a baking pan.
Fill the cells three-quarters full, place in the oven, lower the temperature to 180 ° C and cook for 12 to 15 minutes. Leave to cool for 5 to 10 minutes before removing from the mold.
bye !!

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the ingredients are pepper salt rice egg meat paprika flour water and tomato souce.Put meat, rice, eggs, pepper, salt in one bowl and mix it all.
After that, the peppers are prepared for filling.After that, the peppers are stuffed with meat and put to cook in a pot with tomato juice and water.After that the peppers are cooked for about 2 hours.

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Ingredients:
3 eggs

margarine

paneangeli sachet

5 pannette
Procedure:

make the whites of the 3 eggs in a bowl, blend them until the foam is formed, then add the orange in the middle of the eggs, the paneangeli sachet and the five pannette and then blend everything.

Then put everything in a cloth with parchment paper underneath and put in the oven for 50 minutes for 150 degrees and finally when it is ready to put the icing sugar.

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INGREDIENTS
·2 rectangular puff pastry
·150 g of dark Chocolate for Desserts
·50 g of butter
·1 egg
·Granulated almonds

STEPS
1.Preheat the oven to 200ºC, with heat up and down.
2.Melt the chocolate and butter in the microwave and stir until a fine cream is left. Let it cool.
3.Unroll the puff pastry on the surrounding paper sheets and cover with a thin layer of chocolate cream. Roll them up on themselves in the shape of a churro.
4.Using a sharp knife, cut them in half lengthwise. Take two halves and braid them, do the same with the other two halves.
5.With each of the braided parts, fold them into a semicircle and join the two ends.
6.Paint with beaten egg and sprinkle generously with granulated almonds.
7.Cook for about 20 ’, cover with aluminum foil and continue cooking for 15-20’ more until the puff pastry is cooked.

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INGREDIENTS
3 eggs
6 egg yolks
200 g. sugar (2 teaspoons per custard, if you want less sweet add less)
750ml whole milk
For caramel: 5 tablespoons white granulated sugar
A little water (3 tablespoons)
A few drops of squeezed lemon buzz.
STEPS
Candy Preparation
Put a scoop or frying pan on the heat over medium heat to reach temperature.
Add the ingredients in the following order: 5 tablespoons of white granulated sugar and a little water (3 tablespoons).
We leave over medium heat unturned (at first we should not move the sugar with wooden spoon because it will clup).
We will see how small bubbles begin to form gradually and the sugar changes color.
When this happens, we remove, now yes, with a wooden spoon and help it mix everything.
Remove from the heat and continue stirring until it reaches that roasted honey color of the caramel.
We let it last for a minute and caramelize the container walls of the flaneras or where we will prepare the custard. We put the candy first in the bottom.
We turn or wave slowly through the walls of the molds until it is all impregnated with caramel.
We let the caramel cool until it's half hard.
Egg custard preparation
The quality of the eggs is essential to prepare a quality homemade custard.
We separate the yolk from the white of 6 eggs, the whites can be used for other recipes, do not throw them away.
To those yolks we add three large whole eggs, pour the sugar and whole milk.
Whisk everything until there is a creamy dough and a little foam. Reserve.
Fill the central oven tray with water. Turn the oven temperature up to 200oC until the water starts to boil.
Put the custard cream in small custard pans or in an individual tray .
We cover them with foil and put them in the oven. Always in the tray with the water for 50-60 minutes about 200o C, until the flans are curdled and golden.
The oven won't stain anything, but be careful not to burn yourself with the water in the tray.

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Ingredients

2 tablespoons (15 g) of cornstarch

2½ cups of whole milk

A big slice of peel from a lemon and an orange (note: not the zest, but rather big slices of the peel)

1 cinnamon stick

5 large egg yolks

½ cup superfine sugar (if you can't find superfine, don't worry, it'll just be a bit more grainy)

Additional sugar to caramelize on top

Fresh fruit (like figs, raspberries or strawberries) to top

Instructions

1. Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.

2. Dissolve the cornstarch in a splash of water and set aside.

3. While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.

4. Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.

5. Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don't scramble!

6. Stir constantly over a low heat, until the mixture has thickened.

7. Remove from the heat and pour the mixture into traditional clay dishes or ramekins.

8. Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about four hours (preferably overnight).

9. Before serving, I like to let mine come to room temperature (unless it's summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).

10. Top with fresh fruit (optional) and enjoy!

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INGREDIENTS

5 medium potatoes (peeled about 800 g)

- 9 eggs

- 1 medium onion (optional)

- Olive oil for frying

- Salt and pepper

STEPS

1.Cut the very thin potatoes and the chopped onion, pour everything into a frying pan on the fire with the warm olive oil, sprinkle with salt and black pepper.

2.After adding the potatoes and onion, raise the temperature of the saucepan for one minute so that cooking begins as soon as possible, after heating the oil for that minute, lower the heat again so that the potatoes are gently confit at low temperature.

3.We cover the pan and leave between 4 and 5 minutes of cooking, we uncover, stir and cover again, wait 4 or 5 minutes to uncover and again stir, we will repeat this cycle until the potatoes are tender.

4.Cooked the potatoes and the onion, we put them in a colander and drain the oil.

5.While we mix the eggs (just beaten), salt and pepper, add the drained potatoes and stir.

6.We put the saucepan on the fire, if as in my case it is still wet with oil, you will not need to put more oil, pour the potato-egg mixture and curdle on medium-high heat for 3 or 4 minutes on one side, turn the tortilla over with a lid (tortilla turn) or a plate and on the other side, allow to set for 2 minutes. If you like more or less made, vary the times.

7.Serve hot or warm.

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Ingredients

Ingredients for 4 people:
4 medium potatoes
4 or 5 eggs
1 medium onion
¼ l of olive oil
Salt

Preparation

First of all, peel, wash and dry the potatoes. Cut them into thin slices and place them in a pan with oil at medium heat so that they cook slowly. Add the chopped onion. Fry with the potatoes until they are soft and begin to brown.  After 10 minutes, strain the oil. Beat the eggs with a pinch of salt in a bowl. Add the potato and onion mixture. Return the pan to the heat with oil and add the potato and egg mixture. Cover the pan and let it simmer for 5 to 10 minutes until the bottom starts to brown. Turn the tortilla upside down with a lid and then return it to the pan on the other side to settle slowly. It should brown on both sides.

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bulgur pilaf

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menemen

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KAPAMA

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stuffed peppers

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lemon cake

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lentil soup

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cracked wheat rice

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cracked wheat cooked with tomatoes

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dessert

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Cocoa Cake
Zeren Yaren ÖZTÜRK

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Get access to files anywhere through secure cloud storage and file backup for your photos, videos, files and more with Google Drive.

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- milk
- flour
-egg
- sugar
- salt
- yeast
- butter
STEPS

Put the flour, milk, yeast, salt, sugar and butter in a bowl; mix everything well and let the dough rise for two hours.
 After letting the dough rise, divide it into loaves and let it rise again for about three hours. After they have risen, put the egg and milk on top with a mince, and bake them in the oven for about twenty minutes. The mini breads are ready.

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This is the recipe for tiramisu. My dad made it and it's the dessert we ate at Easter.
INGREDIENTS
-6 eggs
-8 tablespoons of sugar
-500g mascarpone
-400g "biscuits" Pavesini
PROCEDURE
-let's make coffee
-mix 6 eggs yolks wiyh 8 tablespoons of sugar
-whip 6 eggs whites
-mix mascarpone whit eggs yolks+sugar and after mix aso the eggs whites
-wet slightly Pavesini with coffee
-in a baker tin put a layer of "cream" and a layer of Pavesini until it all ends
-put the dessert in the fridge for 12h
When the dessert is ready you can decorate it like you want
Valentina Consoli

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INGREDIENTS:

Potatoes

Eggs

Oil

Onions

1 Green pepper(Optional)

Salt

MATERIALS:

Knife

Fork

Paella

STEPS:

Peel and chop the onion in medium dice. Clean the green pepper, remove the stem and pips and cut it into cubes.

If the potatoes were dirty, pass them through water. Peel them, cut them in half lengthwise and then cut each piece into thin 1/2 cm half moons.

Insert everything in the pan, season to your liking and fry over low heat for 25-30 minutes.

Remove the frit and drain. Pass the oil to a container and reserve it. Clean the pan with absorbent kitchen paper.

Shell the eggs, place them in a large bowl and beat them. Salad them to your liking, add the fry of potatoes, onion and pepper and mix well.

Put the pan back on the fire, add a splash of the reserved oil and add the mixture. Remove a little with a wooden spoon and wait (20 seconds) to start curdling.

Separate the edges, cover the pan with a plate of larger diameter than the pan and turn it over.

Press it again so that it sets on the other side.

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tiramisù

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This is my Easter lunch. Is a tipical food of my country: spiedo bresciano. Usually we eat this with polenta, another tipical food. Bye!
Martina

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Ingredients

- 1L + 50ml milk
- 8 egg yolks
- 150g sugar
- 40g cornstarch
- lemon peel
- orange peel
- 1 cinnamon stic

Elaboration

First step - To make a Catalan cream is to put the milk in a saucepan and add the cinnamon and the orange and lemon peel. There are people who prefer vanilla ... it depends on the taste of the cook.

Step Two - You have to separate the yolk from the egg white. We add the sugar in the same container of the yolks. We mix it very well.

Third step - Mix the cornstarch with the 50 ml milk (cold), stir it until the cornstarch is well diluted.

Step Four - Add the diluted cornstarch to the yolks, and stir.

Fifth step - We put the milk with the cinnamon, the orange peel and the lemon peel to heat.

Step Six - Incorporate the yolks with the cornstarch.

Step Seven - Stir non-stop with a whisk until thick. When it has this texture, the Catalan cream will be finished.

Eighth step - Strain the cream to remove the cinnamon and the skins. Fill the containers.

Ninth and last step - Sprinkle sugar and burn with a very hot shovel.

It is ready to eat!

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Ingredients:
-4 kg plums
-1 kg sugar
-2 spons cinnamon
-2-4 bags of vanillin sugar

Preparation:
1. Wash the plums and remove the pits, place them in a saucepan and sprinkle with sugar. Allow them to bake gently at 200 °.

2. Stir occasionally during baking, cook until part of the "juice" evaporates.

3. Heat the jam jars to 100 °. Hot jam they put jars on and leave until "crust" is formed then close and leave overnight.

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Ingredients:
- A slice of bred.
- A little bit of oil.
- A tomatoe.

Preparation:
In the bread and stitches the tomato, and after a little oil is taken. Once done, to accompany grab ham or cheese, and eat it all together.

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Ingredients:

1 pocket of Royal

Milk

Material:

A bowl

A blender

A casserole

Small bowls

Steps:

Put in a bowl the milk and one of the pockets of Royal.

Mix very well.

Put the mix in a casserole.

Open the fire and wait about 3 minutes. Don’ t forget, you have to remove all of this time.

Put the mix in some little bowls.

Put all the bowls with the mix in the fridge during 2 hours.

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Ingredients:
2 kg turkey

Salt and paper

0,5 dl oils

100 g carrot

100 g celery

500 g mills
Preparations:
1-Preheat the oven 170 C.Wash the turkey well ,wipeit with papper towels and remove the insides ,head and feet. Then rub well with salt and papper and place on baking sheet and oil well. Vegetables peel and wash.Halve the onion ,cut the carrots a little thicker,and the celery into pieces.Preparation 2: Arrange the sliced vegetables  around the turkey on a baking sheet and place in a preheated oven.Bake the turkey for 15 minutes on one side ,then turn it over and bake for another two hours ,occasionally drizzling with grease.
Preparation 3:In the meantime,prepare and attachment :place the mills in a strainer ,break into smaller pieces and then pour over boiling salted water.
Preparation 4:Remove the roasted turkey from the oven and cut into pieces.Mix the grinds with the resulting baking fat.Good apetite.

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ingredients5 kg of meat5 dag of garlic8 dag sweet peppers7 dag hot peppers10 dag of saltPreparation procedureThe back of the meat is chosen primarily for the kulen meat, primarily the neck and then the shoulder, the shoulder. Hard back bacon is added to the tatim, but the meat must first be well cooled and drained (one to two days cold). The meat is then ground and the largest meat is finely chopped with a knife. Add chopped meat to salt, garlic and carefully selected peppers.The meat mixture is mixed well with your hands and left to lie down for a couple of hours, then tasted and stuffed with the pork appendix. The cullen must leave for eight days in salted meat, then it is well connected with a mesh and placed on cold smoke from beech or hornbeam. It should be smoked a dozen times every other day. It must then leave for 6 months in a dark and cold room on the draft to mature.Average recipeGood recipeVery good recipeGreat recipeGreat recipe

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ingredients5 kg of meat5 dag of garlic8 dag sweet peppers7 dag hot peppers10 dag of saltPreparation procedureThe back of the meat is chosen primarily for the kulen meat, primarily the neck and then the shoulder, the shoulder. Hard back bacon is added to the tatim, but the meat must first be well cooled and drained (one to two days cold). The meat is then ground and the largest meat is finely chopped with a knife. Add chopped meat to salt, garlic and carefully selected peppers.The meat mixture is mixed well with your hands and left to lie down for a couple of hours, then tasted and stuffed with the pork appendix. The cullen must leave for eight days in salted meat, then it is well connected with a mesh and placed on cold smoke from beech or hornbeam. It should be smoked a dozen times every other day. It must then leave for 6 months in a dark and cold room on the draft to mature.Average recipeGood recipeVery good recipeGreat recipeGreat recipe

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Ingredients
For 6 units
-Strength flour
400 g
-Compressed yeast
15 g
-Eggs
one
-Water
150 g
-Sugar
120 g
-Pinch out
Lard
-Icing sugar for sprinkling

How to make Ensaimada

Elaboration
12 h
Cooking
12 m
Starting by slightly heating the water, we put it in a bowl and dissolve the yeast in it. In a large bowl we put the flour and add the water with the yeast, the beaten egg, the sugar and the salt. Knead fifteen minutes or until we get a smooth dough.

We make a ball, put it in a bowl smeared with oil and let it double in volume, for at least an hour. We knead it to get the air out and divide it into six parts. Knead each one of them and stretch them a lot with the help of a rolling pin.

When they are well stretched, we spread them very very generously with the lard, we must be generous when it comes to forming this layer of butter on the dough. We stretch with our hands so that the dough is fine, it may break but nothing happens. We roll forming a roll with each portion.

Let the rollers rest until the dough loses nerve, ideally one hour. Then we stretch the curlers so that they are as thin as possible. We line two cookie sheets with parchment paper and spiral around it with each serving. We must leave space between the curves of the spiral, so that when the dough is raised it does not mount, there should be a flat salad not raised.

We keep the two trays in the oven with a cup of water and leave the ensaimadas to stand overnight or about 10 hours. This step is very important, because the ensaimadas must ferment slowly so that they look good. After this time, we heat the oven to 200ºC and cook them for 10-12 minutes. Once cold, sprinkle with a lot of ground sugar.

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"Crespelle" (stuffed crepes) with ham and cheese

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"Crespelle" (stuffed crepes) with ham and cheese

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Ingredients:

-   250g milk

-   2 eggs

-  100g flour

-  10g butter

-  Bechamel

-  40g Parmigiano cheese

- 100g emmenthal cheese

- 250g ham

Preparation:

For crepes:

1. In a bowl whisk milk and eggs. Then sieve flour in the bowl and blend. Add melted butter in order to obtain a smooth and homogeneous cream.

2.Cover with cling film and let it sit for 30 minutes at room temperature.

3.Heat a non-stick saucepan of 20 cm in diameter, with a pinch of olive oil, and pour in it a ladle of cream. Let it cook until the edges are raised. At this point, turn it upside down to complete cooking on the other side. Transfer the crepe to a plate and continue with the rest of the cream

For stuff:

1. Dice ham and emmenthal cheese

2. Grate Parmigiano cheese

3.Mix bechamel, cheese and ham in a bowl

4.Garnish each crepe with stuff

5. Fold each crepe in half first and then in half again

6. Put the crepes in the baking dish

7. Garnish with bechamel and Parmigiano cheese

8. Bake in a preheated oven at 180° for 30 minutes.
Bye, bye (by Emma)

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Ingredients:
meat
salt
vegeta
black pepper
ground paprika
rice
red onion
white onion
eggs
some flour
sour cabbage.
Preparation:
All ingredients tp mix and wrap wit sour with sour cabbage.
Cook 2-3 hours

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Ingredients:
-1 slice of bread
-1/2 Tomatoe
- A pinch of salt

Preparation:
You take a slice of bread and 1/2 tomatoe and embarrass the bread with it. Finaly you finish take a pinch of salt an put it up the bread.

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Ingredients:
-1 pound of potatoes
-250 grams of carrots
-fresh or dried tomatoes
-salt, pepper, red pepper
-some parsley
-1 deciliter of white wine
-1 deciliter of oil

Preparation:
Wash, peel and chop the potatoes. Cut the carrots into rings. Luk sitno nasjeckajte i pržite. Add sliced ​​potatoes, carrots and all spices. Zalijte vodom da prekrije krumpir. Cook over low heat until the potatoes are tender.

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Recipe for Krofne

Ingredients:
500 grams of flour
250 milliliters of milk
cube of yeast
1 egg
1 spon of sugar
Pinch of solt
Frying oil
-preparation
Mame dough
Add yeast end wait for 1 hour
Then stretch dough litle thicer then finger
Make circles leave them for 15 minuts then flip them agin leve them for 15minuts
Then fry donsts in oil, wen they are brownish color remove them
End if you want you cen put chocolate or Jam in them

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Ingredients:
Water Q.B
1 MOKA
COFFEE Q.B
PAN.
PREPARATION:
boil the water in a pan, wait a moment, Put the hot water in the boiler and the coffee in the volcano-style filter, close moka camera, put the moka on the gas stove, wait for 2 minutes; take a cup and put the coffee on a cup!
WHY you have to do it?
Put the hot water first it allows to pass in less time throught the filter so that the coffee is less in contact whit the metal whitout roasting and not having the burning sensation and therefore it will have a natural aroma

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Lorenzo Tonoli 3°A

recipe for Genoese focaccia

ingredients

500 g 00 flour, 300 g water, 1 teaspoon malt or honey, 10 g Salt, 30 g Olive oil, 1 sachet of Yeast.

Preparation

First dissolve the yeast in the water together with the malt, then put the flour, oil and salt in the mixer bowl. At this point mount the hook and pour the yeast; knead for at least 10 minutes.

Turn the dough upside down on a floured work surface and give it the rectangular shape, then let it rest for half an hour covered with a cloth.

After the rest time, oil the baking tray and spread the dough with your hands greased with oil, then let it rest for another hour and a half in the preheated oven at 50 ° C.

At this point, with your fingertips, press and form holes that must be uniform and rather close, season with coarse salt and an emulsion of water and oil, then let it rise for another hour.

Bake your Fast Genoese Focaccia in a preheated oven for 15 minutes at 200 ° C. take it out of the oven and let it cool, then cut into squares and serve.

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Here there is the recepe for Pizza.(By Davide 3^A

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how to cook piadina by Greta 3A

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Recipe for spit

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Spiedo Bresciano: la Ricetta | Il vero Spiedo Bresciano

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La ricetta dello spiedo bresciano è a base totalmente di carne, fatto salvo per alcune eccezioni come le patate e le foglie di salvia di provenienza locale che si usa mettere tra un pezzo e l'altro per dare quel tocco pungente al sapore della carne.

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Recipe for dumplings with cottage cheese by ola.g05

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This is the recipe of tipical Italian food

LINK:

https://drive.google.com/open?id=1SY51bBlHnrmoP0EpC5k4Kt-SrgvtvEEk

-Matteo Marini

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A very well done video?

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Ingredients: 1 glas of fluor
1/2 of milk
3 eggs
1/2 spoon of butter .
Put all the ingredients in a bowl and grind it all.
Then put the dough in the pan and wait for it to cook and then turn it over and thats all!!!

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here is the recipe for pizza: pour into a bowl 320g of water,
add 20 g of oil, a cube of yeast and 20 g of sugar. after to blend. add 600g of flour and 20g of salt.  after to knead. Let it sit for five hours.after to bake for 30 min in the oven.to garnish with
tomato sauce and
mozzarella cheese.
bye bye

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TARALLI PUGLIESI
This is how to cook taralli pugliesi with my mum.
I like it because there are salty.
/Luca Foresti

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This is how to cook pasta alla carbonara

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This is how to cook pasta alla carbonara

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5 water glass milk
4 tablespoons flour
100 mi cream
3\4 water glass sugar
vanilla
1 egg
1 pack of baby biscuits
(fruit and nuts upon request)

Tuana Aydın

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Silvia

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Food is someone I Make My Menemen Most popular of Local Foods in Turkey.

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A

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Hi everyone! At Easter I ate roast with polenta, a tipical dish of my area, and fries: it was delicious and tasy!

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INGREDIENTS:

Potatoes

Eggs

Oil

Onions

1 Green pepper(Optional)

Salt

STEPS:

Peel and chop the onion in medium dice. Clean the green pepper, remove the stem and pips and cut it into cubes.

If the potatoes were dirty, pass them through water. Peel them, cut them in half lengthwise and then cut each piece into thin 1/2 cm half moons.

Insert everything in the pan, season to your liking and fry over low heat for 25-30 minutes.

Remove the frit and drain. Pass the oil to a container and reserve it. Clean the pan with absorbent kitchen paper.

Shell the eggs, place them in a large bowl and beat them. Salad them to your liking, add the fry of potatoes, onion and pepper and mix well.

Put the pan back on the fire, add a splash of the reserved oil and add the mixture. Remove a little with a wooden spoon and wait (20 seconds) to start curdling.

Separate the edges, cover the pan with a plate of larger diameter than the pan and turn it over.

Press it again so that it sets on the other side.

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Ingredients:

Red bow

White bow

Red paprika

Pepper

Salt

Vegeta

Acidly  cream

Flour

Second  steps

Stew red i whter bow, when you stew it is added red paprika.

Then you added drobci during that is added water yes drobci do not burn and to be cooked acidly  cream that is seasoned with flour.

Added you pepper and vegeta.

Almost is dish

Good apetite!

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Čupavci

Biscuit: 5 dkg butter
25 dkg sugar
2 eggs
30 dkg fluor
2 dcl milk
Half baking powder

Stir butter, sugar and eggs and add fluor with baking powder and milk.
Put in the owen and when it is done take it out.

Cream: 20 dkg sugar
3 trace chocolate
2 dcl milk
10 dkg butter

On low heat melt all ingredients.
Each muffin dive into chocolate then into the coconut.

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SATARAŠ
Onions, peppers and tomatoes cut into cubes. On hot fat we will fry onions and when the onion softens we will add chopped pepper. We will smoke this together on low heat until the pepper becomes softer. After that, we add chopped tomatoes and season as desired. Tomatoes will let a lot of liquid, so it is necessary to cook it over low heat until all the liquid evaporates. The dish is almost when all the ingredients are soft and when we get the desired density of the dish.

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Flour as needed (70dag)
25 dag margarine
1 hour of oil
1hour  of sugar
1cup ground nuts
1 baking powder
2 eggs
Powdered sugar
Vanilla - sugar
Made from flour , eggs, oil, sugar , nuts, and margarine , knead the smooth dough and leave it in a cool place for half an hour.
From balls from the dough and fill with greased and tossed  molds , but not to the top.
Bake for about 20 minutes at 200 C.
Shake out of the molds and roll in the another warm braeth and mix in the powdered sugar mixed with vanilla - sugar.

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7 kg of pork shoulder.

3 kg of fresh bacon.

220 to 250 gr of kitchen salt.

50 gr of ground pepper.

50 gr ground sweet peppers.

2 dcl of water in which 1 head of fienely ground garlic was removed.

About 25 meters of 32/34 calls small intestine.

Each host adapts the above amount of spices to their taste.

Cut half of the meat and bacon into small pieces, and grind half of the meat on a larger diameter cutting board. Add all the spices, garlic water and mix well, leaving the meat to stand for an hour or two to allow all the ingredients to simmer.

Leave homemade sausages in a cool and airy room one day to dry and tighten them, and then smoke them.

To make your homemade sausages easier, we offer a mix of homemade sausage spices for 10 kg of ready-made mixture, and a spice mix for Zagorje sausage for 50 kg of ready-made mixture.

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Hi everyone!
In this video I told how to make milk pudding.
I hope you like it.

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Hy! Today I want present the lasagne. Bye bye

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You can be as creative as you like :)

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Today in Serbia we celebrate Easter and it's part of our tradition to colour the eggs (there must be at least one red).

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Čvarci are traditional food form a part of Croatia called Slavonia. They are made of bacon. To get 1 kg of čvarci you need 9-10 kg of harder bacon sliced to little dices all the same size.

You put a little water into the pot (1dcl) with bacon and stir it. When it softens add some milk and reduce the fire. Some people add red onion for a special aroma. When the fat is clear and bacon becomes golden colour, and when they jump on the surface you should get them out. Then we squeeze them. The harder you squeeze the crispier they will be. When they cool down put them in the dry container and keep them in the fridge. Before serving you should salt them.

From čvarci you can also make pies, pate…

Homemade pork fat is extremely healthy.

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How to cook a breaded cutlet in 6 easy steps. Enjoy!

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At Pasqua i with my family we ate spiedo with polenta

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Hi everyone! In this period under lockdown we must stay at home and so we have a lot of time for cooking! Me and my daughter made ravioli last Saturday. here is the video recipe!

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I love Turkish simit (bagel) very much :)